HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown roast in large saucepan. Place onion chunks on roast. Combine red pepper, brown sugar, dry mustard, Worcestershire sauce, pepper sauce, catsup, vinegar, water, liquid smoke and chili powder in bowl; mix well. Pour over roast. Cook for 2 hours, or to desired degree of doneness. Yields 12 servings.
Scrub potatoes; prick several times with fork. Microwave until done; let stand 2 minutes. Brown the ground beef and onion in a large skillet, stirring until beef crumbles; drain. Stir in seasoning mixture and water; bring to a boil. Reduce heat; simmer, stirring occasionally, for 15 minutes, or until liquid evaporates. Stir in taco sauce; cook until thoroughly heated. Cut an "X" to within 1/2-inch of bottom of each potato. Squeeze potatoes from opposite sides and ends to open. Fluff potato pulp with fork. Spoon meat mixture on potatoes; sprinkle with cheese. Yields 4 servings.
Put Grape-Nuts in milk. Beat eggs. Add sugar and vanilla. Add to Grape-Nuts mixture. Bake at 350° for about 1 hour. Serve warm with whipped cream or ice cream.
Stuff each 1/2 chicken breast with one slice Swiss cheese and one slice of ham. Then wrap and secure each chicken breast with bacon. Pour sour cream and mushroom soup, mixed together, over the chicken. Bake, uncovered, in casserole dish at 275° for 3 hours. Serve with rice.
Mix in large bowl. Spoon mixture onto eggroll wrap. Flour about 2 or three. Put in deep fry oil until done medium brown at 350°.
After grinding vegetables, drain in large cloth bag for 2 or more hours. Add sugar, vinegar and spices; cook 30 minutes. Put in clean hot jars and seal. This is good on dried beans. (For red relish, use half ripe tomatoes.)
Heat oven to 375° in a 9 x 13-inch baking pan. Melt margarine. Blend in flour, salt and pepper. Add chicken broth and milk; cook, stirring until thickened. Add chicken, onion, peas and carrots. Simmer until bubbly. Separate biscuits and arrange over chicken mixture. Bake 20 to 25 minutes or until golden brown. Serves 5 to 6.
Grate potatoes and onion finely. Put into bowl. Stir in rest of ingredients. Drop into 1/4-inch deep fat in skillet. Brown; drain on paper towels.
Combine all ingredients and mix thoroughly. Drop by teaspoonfuls onto a well-greased baking sheet about 1-inch apart. Bake at 325° for 12 to 15 minutes or until delicately browned. Remove from oven immediately.
Put corn into 2-quart casserole dish. In small bowl, beat eggs and sugar; add salt and pepper. Pour over corn. Put pats of butter on top and sprinkle nutmeg, if desired. Bake in 325° oven for 45 minutes. Bake slowly or filling may curdle. Makes wonderful rich vegetable dish.
Before you start, sample the rum for quality, good, isn't it? Select a large mixing bowl. Take out measuring cup, spoons, etc. Sample rum again for quality. It must be just right. With a large mixer beat 1 cup butter in a large fluffy bowl. Add one teaspoon sugar and beat agin. Meanwhile check rum again. Add 2 large eggs, 2 cups fruit and beat until high. If fruit get stuck in beaters, pry loose with screwdriver. Sample rum again, check for consistency. Next sift in three cups baking powder and a pinch of rum, 1 teaspoon soda and a cup pepper and salt. Fold in chopped buttermilk and strained nuts. Tample rum again. Add 1 bablespoon brown sugar or whatever color is available. Mix well. Grease oven. Heat pan to 350°. Pour whole mess in oven. Take rum out in mifty finutes. Serves 0.
Drain beans, reserving 1/2 cup liquid. Combine the beans liquid with the remaining ingredients. Heat through. Makes 4 to 6 servings.
Mix together and pour into oblong pan. Bake at 350° until done (35 to 40 minutes).
Crush graham crackers into fine crumbs and place in an 8 X 8 baking dish. Mix all other ingredients together. Pour into dish, being careful not to disturb crumbs. Freeze until firm. Remove from freezer 10 minutes before serving. Cut into 8 equal portions.
Mix ground beef, onion soup mix, egg, milk and bread (cubed) together. Shape into meatballs. Bake at 350° for 25 minutes or until done. In a large electric skillet, put frozen corn on one side, meatballs in the middle and frozen green beans on other side. Pour cream of mushroom soup mixed with milk over the top of each. Cook at 325° for 30 minutes or until corn and green beans are done. Stir occasionally. Serve.
Heat oven to 400°. Saute onion in Crisco until golden. Mix egg and milk; blend in Bisquick. Add onion and 1/2 cheese. Spread dough in greased 8 x 1 1/2-inch round glass baking dish. Sprinkle top with the other 1/2 cheese and poppy seed. Sprinkle melted butter over that. Bake 20 to 25 minutes. Serve hot. Makes 6 to 8 servings.
Mix milk, lemon juice and rind. Stir until thick. Add beaten egg yolks. Mix melted shortening with vanilla wafer crumbs and press firmly into pan. Pour filling into pan and top with meringue. Beat 2 egg whites very stiff. Add 2 tablespoons of sugar. Blend well. Spread on pie. Place in oven until brown. Let cool and chill in refrigerator.
Finely chop 1 1/2 cups nuts. Combine flour, chopped nuts and baking powder; set aside. In saucepan, heat sugar, molasses, water, allspice and cinnamon to a boil. Remove from heat. Stir in margarine until melted. Blend in flour mixture. Chill 1 hour. Divide dough into 4 equal pieces. Roll each piece into 1/8-inch thickness. With floured cookie cutters, cut out dough. Place on ungreased baking sheets. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheets; cool. Frost with sugar glaze and decorate with remaining nuts, sprinkles and candies. Makes about 6 dozen.
Saute onion in oleo and add to browned meat in skillet. Add remaining ingredients. Cover and simmer for 18 minutes. Yield: 8 servings.
Trim broccoli; pare stems. Separate flowerets; cut stems into 1/2-inch slices. Cut potato on 1/2-inch cubes. Saut onion and garlic in butter in a kettle or Dutch oven until tender, about 3 minutes. Add curry powder, chicken broth, water and salt to kettle. Bring to boil; add broccoli and potato. Return to boiling; lower heat. Cover; simmer 20 minutes or until broccoli and potato are tender. Puree mixture, part at a time in container of electric blender. Reheat mixture in a large saucepan over low heat. Stir in half and half until piping hot. Taste; add additional seasoning, if needed. Garnish with sour cream.
Cream butter; gradually add sugar, mix well (use mixer). Add egg and vanilla; beat well. Combine flour, soda and salt; add to creamed mixture, beat well. Stir in pecans. Shape dough into two 12-inch rolls, wrap in wax paper, chill or freeze at least 2 hours. Unwrap rolls, and cut into 1/4-inch slices; place in ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool on rack. Yields 7 dozen.
Cook Brussel sprouts according to package directions. Immerse into cold water to stop cooking. Slice each Brussel sprout in quarters lengthwise. Toss with melted butter and season with salt and pepper. Pour into shallow baking pan and spread to single layer. Sprinkle with cheese and broil until cheese is melted and bubbly.
Cream butter and sugar, beat in eggs one at a time. Add rest of ingredients, then fold in bread. Bake at 350° for 50 minutes in a round casserole that has been greased with butter. Cook uncovered.
In a small bowl with a wire whisk, beat eggs until frothy. Gradually beat in milk. Add flour, sugar, baking powder and salt. Beat until smooth.
Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, tomato juice, prego, soup mix and grape jelly. Cook, stirring often for 15-20 minutes until jelly melts and sauce is hot.
Brown sausage. Grate cheese. Cut bread into 1/2 inch cubes. Put bread in 1 1/2-quart casserole dish. Cover with sausage and remaining bread. Melt butter and brush top of bread. Sprinkle remaining cheese on top. Combine milk, eggs, salt and pepper. Pour over other ingredients. Set baking dish in pan. Add warm water to halfway up side. Bake until set, approximately 50 minutes at 325°.
Crumble sausage and brown; drain grease and add vegetables. Cook until tender. Add almonds, saving some for garnish. In another pan, combine soup, water and rice. Simmer for 20 minutes. Add salt and margarine; stir well. Combine all in a greased 3-qt. dish. Sprinkle reserved almonds on top and bake, uncovered, at 350 degrees for 1 hour.
Wash, peel and cut the core out of the apples. Add water and salt. Cook in a covered pot until the apples are soft. Put in sugar while the apples are still hot. Let it simmer in a pan until the sugar is all melted. Add cinnamon for taste. Serves 8.
Preheat oven to 375°. Cook noodles and allow to cool in bowl of cool water. Saute onion in 2 tablespoons butter until tender. Combine spinach (squeeze out all water), onions, Mozzarella, sour cream and egg; set aside. Melt 1/4 cup butter in saucepan; stir in flour, bouillon and pepper. Stir in milk and half and half. Boil and stir until thick. Remove noodles from water and pat dry with paper towels. Spread spinach mixture over each noodle and roll up jelly-roll fashion. Spread a small amount of sauce on bottom of 9 x 13-inch pan. Place rolls in dish. Spoon remaining sauce over roll-ups. Sprinkle with Parmesan cheese. Bake 30 to 35 minutes until hot and bubbly.
Cream butter and sugar; add eggs. Add pineapple and bread. Put in buttered casserole. Bake at 350° for 1 hour.
Spray pan with Pam and line with graham crackers. Sprinkle chopped nuts on top of crackers. Boil oleo, butter and sugar for 2 minutes; pour over graham crackers. Bake 12 minutes at 320°.
Mix cottage cheese and jello. Drain oranges and add. Stir in Cool Whip. Chill.
Heat oven to 350°. Grease 13 x 9-inch baking pan. In mixer bowl, beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 teaspoons vanilla and baking powder until well blended. Spread into pan. In small mixer bowl, beat cream cheese, 2 tablespoons butter and cornstarch until fluffy. Gradually add sweetened condensed milk, then remaining 1 egg and 1 teaspoon vanilla beating until smooth. Pour over brownie batter. Bake 35 to 40 minutes or until top is lightly browned. Cool. Refrigerate and cut into bars. Store covered in refrigerator.
Soften cream cheese. Spread in a 9 x 13-inch pan. Cover with the chili. Slice the cheese in thin slices and place on top. Bake at 350° for 15 minutes or until bubbly. Serve with tortilla chips.
Pack raw fish in pint jars (no need to worry about the bones as they will come all apart after pressure cooked). Add 1 teaspoon salt on	top of firmly packed jars. Cover with water. Seal with canning top and process for 1 1/2 hours at 15	pounds pressure.	Cool well after processing is finished and store like any other canned goods. Very good if cooked like hush puppies and served while hot, always. Quart jars require	2 hours of processing at 15 pounds pressure. For spicy catfish, add 1 pod of dried hot pepper.
Make biscuits. Cook onion, green pepper and egg. Mix bacon bits into egg mixture. Remove from heat when cooked; set aside. Carefully separate baked biscuits into 2 layers. Sprinkle cheese into center of biscuits and top with egg mixture. Heat again in microwave or toaster oven for 2 to 3 minutes.
Preheat oven to 325°. Make cookies into small balls and place on ungreased cookie sheet. Place whole almond on top of each cookie; press down to flatten. Bake for 15 to 18 minutes. Makes about 4 1/2 dozen.
Pare potatoes and cook in boiling water with salt until tender, about 10 to 15 minutes. Drain and cut into bite-size cubes. In large frypan, cook bacon until crisp. Remove from pan and chop into small pieces. Cook onion in bacon drippings until clear. Add clams with broth and simmer 5 minutes.
Layer in a loaf pan and chill. Serve with Tostitos. This can also be served as a main dish.
Heat oven to 300°. Grease and flour 10-inch tube pan. Mix 1 1/2 cups flour, baking powder, spices and salt in medium bowl. Beat sugar, margarine and honey in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth.
Mix ingredients in medium saucepan. Simmer until bubbling. Place in 2 1/2-quart casserole dish. Add 3 strips of bacon on top. Bake 45 minutes to 1 hour at 350°.
Put Seven-Up in pot. Add marshmallows. Cook over low heat until mixture comes to a boil and marshmallows are well melted. Set off heat. Add jello and mix well. Put in refrigerator. Keep check on mixture and stir occasionally. When mixture is cold and about ready to set, add pineapple, nuts, cherries and whipped cream last. Mix well. Let salad set for several hours.
Combine boiling water and cocoa powder; cool. Combine flour, sugar, soda and salt in a large bowl. Make a well in middle; add egg yolks, oil and vanilla. Beat until smooth; beat in cocoa mixture. Beat egg whites and cream of tartar very stiff. Fold gently into batter just until blended. Bake in ungreased angel food cake pan at 325° for 60 to 70 minutes. Hang on funnel or bottle until cold (like angel food cake). Glaze or ice as desired. Good for birthday cakes. Cut with serrated knife with a sawing motion.
Mix all ingredients together and spread in a 9 x 13-inch greased pan. Bake in preheated oven at 350° for 50 to 60 minutes. Cool cake.
In large saucepan, combine first 5 ingredients. Bring to a boil slowly, stirring until sugar is dissolved.	Boil without stirring over medium heat to 236° on a candy thermometer. Remove from heat and let stand 15 minutes. Do not stir. Add vanilla. Stir with	wooden spoon until mixture starts to lose its gloss, about 8 minutes.	Stir in cherries and walnuts. Pour into buttered shallow pan. Cool; then cut into squares.
Add syrup drained off the peaches to the hot mixture of sugar, vinegar, cloves and cinnamon stick which has been allowed to simmer a few minutes. Pour mixture over peach halves and allow 48 hours before serving. One clove can be stuck in center of each peach half. Looks pretty for serving.
Cook noodles in water; drain. Brown hamburger; drain. Mix spaghetti sauce with hamburger. In a 9 x 13-inch baking dish, put in half of the noodles. Cover with half of sauce mixture. Top with slices of Velveeta cheese and Parmesan cheese. Repeat. Bake at 350° for about 45 minutes.
Preheat oven to 350°. Mix first 3 ingredients and pour in 2-quart casserole dish. Top with fruit and dot with butter. Cook until top is brown.
Put a layer of lettuce in 2 1/2-quart bowl. Sprinkle with salt and pepper and 1 tablespoon of the sugar.
Put water and lentils in medium-sized pot. Bring to boil. Cover and cook over medium heat for 20 minutes. Slice onions. Heat oil in skillet and add onions. Stir until golden brown. Add rice, salt and pepper to lentils and water and cook until rice is done, approximately 20 minutes. Add oil and onions. Cook for 5 minutes. Can be eaten warm or cold.
Prepare and bake cake mix according to package directions. Cool completely. Prepare pudding mix according to directions. Crumble half of cake into bottom of a large bowl (a small punch bowl works well). Top with layers of the pudding, pineapple, cherry pie filling, whipped topping and nuts. If desired, reserve a few cherries from second can of cherry pie filling for garnish. Repeat layers, using the remaining cake, pudding, pineapple, cherry pie filling and nuts. Top with remaining whipped topping. Garnish with reserved cherries, if desired.
Cream the butter and sugar. Beat eggs; add to butter and sugar mixture. Sift flour, soda and salt, then stir with fork. Add bananas (pulp). Stir in pecans (chopped). Bake in 2 greased loaf pans (5 x 9-inch) for 50 minutes at 350°.
Mix together crushed graham crackers, butter, peanut butter and sugar and spread in buttered cake pan. Melt chocolate chips and pour over peanut butter mixture. Chill. Let set 15 minutes before cutting into bars.
In large bowl, combine egg, crumbs, milk, onion, garlic, salt and pepper. Add beef; mix well. Shape into 1-inch meatballs and place in oblong baking dish. Bake in 350° oven for 15 to 18 minutes or until done. Drain. Combine picante and cranberry sauces in large saucepan over medium heat until smooth. Add meatballs and simmer. Can place in crock-pot to keep warm.
Boil chicken and season with salt, pepper, poultry seasoning, onion and garlic. Shred meat and let cool. Spray a saucepan with Pam. Heat and saute one seeded jalapeno pepper, onion and a little chopped cilantro. Add one can of enchilada sauce, chicken and chili powder to taste. Cook 5 minutes.
Preheat oven to 375°. Sift together flour, baking soda and salt; set aside. Combine butter, brown sugar, granulated sugar, vanilla and water; beat until creamy. Add egg and flour mixture, mixing well. Stir in chocolate morsels and chopped nuts. Drop by teaspoon onto ungreased cookie sheet. Bake 10 to 20 minutes.
Prepare pasta as directed on package. Drain. Mix tuna, hard-boiled eggs, pimientos and olives into pasta.
Cook spaghetti as directed on package. Meanwhile, heat oil in large skillet. Cook and stir garlic with lemon peel and/or a little lemon juice about 30 seconds. Add vegetables and shrimp and cook and stir over medium heat until shrimp turn pink, about 3 to 4 minutes. Sprinkle with lemon juice, salt and pepper. Stir in basil and parsley. Serve over spaghetti. Makes 8 servings.
Mix all ingredients well. Pour into ungreased 9 x 9-inch pan. Cook 25 minutes at 375°.
Sift dry ingredients together twice. Cut in shortening until mixture resembles coarse cornmeal. Store at room temperature in a covered container.
Place butter, water and salt in heavy saucepan and heat. When boiling, add flour all at once, stirring vigorously over low heat until mixture leaves sides of pan in smooth mass. Remove from heat. Beat in eggs one at a time. Beat until smooth. Drop by tablespoon on greased baking sheet about 2 inches apart. Have batter a little high in center. Bake at 450° for 20 minutes, then reduce heat to 350° for 25 to 30 minutes. Cool.
In a skillet, brown steaks on both sides, then remove from pan and add 1/2 teaspoon salt, ketchup, brown sugar and vinegar to pan drippings. Stir together. Add pork and beans, lima beans and kidney beans. Place bean mixture into a baking pan or dish and lay pork steaks on top. Add the teaspoon of salt on top of the steaks. Cover tightly and bake in oven for 1 hour at 325°. Remove cover and bake an additional 15 minutes. Makes 6 servings.
Cook rice and set aside. Saute green pepper, onion and celery until soft; add mushrooms and saute. Mix all together with seafood. Add mayonnaise, rice and curry powder. Season with salt and pepper to taste. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Mix chicken and bread crumbs, salt and pepper to taste. Boil milk and butter together; pour slowly over beaten egg. Put back on heat and stir until thickness of cream. Pour over chicken while hot; mold into croquettes and roll in cracker dust. When cold, brush with melted butter. Put in greased pan and bake until brown.
Melt shortening in iron frying pan. Add rice and stir until golden brown. Remove from heat. Add remaining ingredients and mix well. Cover and simmer over low heat for 30 minutes or until rice is tender and has absorbed water and juices. Keep tightly covered until ready to serve.
Preheat oven to 400°. Lightly grease small baking sheet. Place chicken breasts between sheets of waxed paper and pound to 1/4-inch thickness, using mallet or rolling pin. Season chicken with salt and pepper. Combine crumbs, Romano cheese, paprika and thyme in shallow dish. Place one cheese stick in at short end of each chicken breast. Roll up chicken, enclosing cheese. Brush chicken rolls with olive oil; dip in bread crumb mixture.
Melt margarine and saute scallops, shrimp, onions and garlic. Stir in Hollandaise Sauce that has been made according to directions on package. Add wine and stir. Stir in pasta and serve.
Blend together with equal parts or cream and mayonnaise. Chill. Form into small oblong rolls (size of a peanut). Roll in crushed or chopped nuts. Store in refrigerator until time to service. Nice with crackers.
Make cake as on box in a 9 x 13-inch pan. Cool. Poke holes with a knife in cake. Pour butterscotch topping and evaporated milk on top. Let sit in refrigerator 2 to 3 hours. Spread whipped cream. Top with chopped Butterfinger bars.
Prepare brownie mix as directed for cake-like brownies. Spread in greased 15 x 10 1/2-inch jelly roll pan.
Combine and toss broccoli, nuts, raisins, apples, and grapes. Pour dressing over salad.
Mix chicken, sour cream, chicken soup, Jack cheese, Colby cheese, chilies, onion and pepper together in mixing bowl. Place 3/4 cup of mixture on each tortilla. Roll up and place seam side down in 2-quart oblong glass baking dish. Sprinkle 1/2 cup Colby cheese on top. Bake at 350° for 20 to 30 minutes just until heated through well and cheese is bubbly. Yields 6 servings.
Soak for 1 hour the apples and warm water. Cook apples in warm water until soft. Then add sugar and cinnamon.
Melt margarine. Add brown sugar and mix well. Add eggs and vanilla and mix well. Mix in dry ingredients. Pour into greased 9 x 13-inch pan and bake at 325° for 30 to 35 minutes. Cool and cut into bars.
Cut all fruits into small pieces. Any fresh fruit can be used. Mix fruit together in a large bowl. Add coconut and nuts; mix. Fold in Cool Whip and marshmallows. Let chill.
Mix well. Press in pan (9 x 13-inch) greased. Bake 20 minutes at 350°. Remove from oven.
Cook frozen broccoli according to package directions. Cook rice. Combine broccoli, rice, Cheez Whiz and celery soup (do not add water). Mix well.
Combine caramels and 1/3 cup of milk over low heat until caramels are melted; set aside. Grease a 9 x 13-inch pan. In a large bowl, combine butter, dry cake mix, 1/3 cup milk and nuts. Stir by hand until dough holds together.
Blend oil, eggs and buttermilk. Add cereal. Let stand until cereal softens. Sift all dry ingredients. Add to other mixture. Grease muffin tins (small tins make better muffins). Bake at 400° for 15 to 18 minutes. May refrigerate for up to 6 weeks.
Brown meat and onion. Drain. Place potatoes in bottom of casserole. Cover with meat. Mix together sauce, milk, soup and spices. Pour over meat and potatoes. Bake at 375° for 1 1/2 hours. Cover with Mozzarella cheese. Return to oven and bake until cheese is melted (5 to 10 minutes).
Do not stir anything until all ingredients are in bowl, then beat. Bake in 350° oven for 20 to 25 minutes.
Chop up onions and peppers; add in frying pan with ground beef. Let brown; drain. Add tomato paste, water, salt and pepper. Simmer. Pour into casserole dish. Place biscuits on top, then lay sliced cheese on top of biscuits. Bake 25 to 30 minutes at 325°.
Place crescent rolls on cookie sheet and bake 15 minutes at 375°. Cool. Mix cream cheese, salad dressing and Hidden Valley dip mix and pour on crust. Chop any vegetables you prefer and place on top of mixture. Sprinkle grated cheese or taco sauce on if you like.
Mix oleo, baking powder, anise flavoring, sugar and eggs. Beat until oleo is dissolved. Add flour, mixing dough with hands. If dough is too soft, add more flour so that dough is not sticky. Form a log and cut in pieces about 3 inches wide. Roll into a pencil thin rope. Twist rope to form cookie. Bake on greased cookie sheet at 350° for about 10 - 12 minutes. Cool and frost.
Combine all ingredients. Beat for 4 minutes at medium speed with mixer. Pour into a greased and floured 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Turn out onto a wire cooling rack. Frost with Pistachio Frosting.
Mix eggs, milk, flour, 1 tablespoon sugar and the salt in medium bowl (batter will be slightly lumpy). Heat 2 tablespoons butter in 12-inch ovenproof skillet until bubbly; pour batter into skillet. Bake in preheated 425° oven for 20 minutes; reduce heat to 350° and bake until crisp and golden, 10 to 15 minutes (do not open oven door during baking). Transfer pancake to serving plate.
Shred cabbage and place in greased baking dish. Mix sugar, salt, flour and pepper;	blend in cream. Pour over cabbage and top with bacon slices. Cover and bake 40 minutes at 350°. Remove lid to crisp bacon before serving.