HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread pork and beans over top of bread slice. Top with slice of cheese. Sprinkle with diced onion. Place 2 slices of bacon on top and place under broiler until bacon is done. Great with glass of milk. This could be done in a microwave if the bacon was precooked.
Brown meat in the fat; add the green pepper and onion. Add remaining ingredients together and stir well. Then add these ingredients to the meat. Cover with a lid and simmer for 30 minutes. Serve on buns.
Use any meat that you have. This is just as good with leftover beef as it is with turkey.
Mix sugar and cocoa in a saucepan. Add butter and milk. Bring to the boiling point, stirring constantly, and boil 2 minutes. Remove from heat. Stir in rolled oats. Then add peanut butter and vanilla. Mix well. Drop by spoonful onto waxed paper. Let cool thoroughly before serving or storing.
Heat margarine in a large frying pan. Saute green pepper and celery for 2 minutes. Add chicken broth. Blend cornstarch with cold water and soy sauce. Gradually stir into broth. Add onion soup mix. Cook and stir until mixture thickens and bubbles. Add turkey, mushrooms, water chestnuts and bean sprouts. Serve over rice or chow mein noodles.
Mix in saucepan. Simmer for 15 minutes or until slightly thickened. Pour over ribs or chicken.
In saucepan, bring sugar, water and salt to a boil, boil 3 minutes. Pour all at once into marshmallow cream and beat until mixture begins to thicken and stiffen. Add vanilla and nuts quickly and spoon onto wax paper. Cool.
Dissolve Jell-O, cream cheese and marshmallows in 2 cups hot water. Add pineapple and nuts. Chill until thick. Stir in Cool Whip and refrigerate.
Cover ham bone with water in large pot. Add beans and onions and cook a total of 6 1/2 hours over medium heat. Add water as needed. After 4 hours, add tomatoes. After 5 hours, remove bone. Let cool and pick off remaining ham. Add ham to soup, along with savory. Freezes well.
Place bread in bottom of 9 x 13-inch pan. Mix rest of ingredients and pour over bread. Let set in refrigerator overnight. Place pan in another pan with water. Bake at 350° about 1 hour. May put cooked bacon or sausage on top when done.
Drain beets, reserve 1/3 cup liquid. Place beets in a large 1-quart casserole with sugar, beet liquid and vinegar. Tie spice in a small square of cheesecloth and add to beets. Cook, covered for 6 to 7 minutes or until mixture boils. Cool and remove bag of spices. Refrigerate up to 2 weeks.
Thaw fish. Remove skin and cut into serving pieces. Dip fish in dressing and roll in cracker crumbs. Place on nonstick or well-greased cookie sheet. Drizzle butter over fish and sprinkle with paprika. Bake at 500° for 10 to 12 minutes or until fish flakes easily.
Peel and slice peaches; place in bowl and add 2 tablespoons sugar. Set aside for 1/2 hour. In a shallow dish, melt butter. Sift together dry ingredients. Add milk and stir. Pour batter into baking dish over butter. Spread evenly. Top batter with peaches including juice. Sprinkle top with cinnamon. Bake at 350° for 40 minutes. Batter rises to top.
Cook noodles; drain and set aside. In a large bowl, cream the sugar and eggs. Add melted margarine, orange juice and salt. Add noodles, raisins and apple filling and mix well. Put in a 13 x 9-inch baking dish. Top with corn flake crumbs.
Thaw vegetables and drain well. Place in buttered casserole dish. Cover with drained mushrooms. Heat soup and cheese until cheese is melted and mixture is hot and creamy. Pour over vegetables. Bake at 350° for 30 minutes, uncovered. Sprinkle with onion rings and cover and bake for 30 minutes more. Terrific dish!
Combine cherries, pecans and 1/4 cup flour; set aside. Cream oleo, 2 cups sugar and mace until light and fluffy. Add egg yolks, 2 at a time, beating well after each addition. Add remaining flour alternately with orange juice to creamed mixture. Add cherries and mix. Beat egg whites until foamy. Gradually add remaining sugar and beat until stiff, glossy peaks form. Fold egg whites into batter.
Line 12-cup muffin pan with paper liners. Combine flour, sugar, baking powder and salt. Toss berries with 3 tablespoons of flour mixture in small bowl. Coat well.
In a 4 to 6-quart pot, fix noodles as per instructions on package. Drain cooked noodles thoroughly and add chicken broth and cubed cheese. Add 3 or 4 good shakes of the seasoned salt and stir the mixture to cover the cheese. Don't sit the pot back on the hot burner as it will stick the noodles to the bottom of the pot. Let set for about 5 to 7 minutes or until the cheese is melted. Stir slightly to assure that the noodles are covered with cheese. Makes about 8 cups and will serve 8.
Combine pineapple juice, lemon juice, sugar and water. Chill several hours. Pour mixture over ice ring in a punch bowl; add ginger ale and sherbet.
Cut sausage diagonally into 1/2-inch slices. Wash potatoes; cut into 1/3-inch crosswise sections. Layer sausage, potatoes and next 5 ingredients in order given in a large Dutch oven, sprinkling each vegetable layer with salt and pepper. Add water and bring to a boil. Cover, reduce heat and simmer 35 to 45 minutes or until vegetables are tender. Yields 4 to 6 servings.
Mix milk and beef. Divide the mixture into 4 or 5 portions and flatten into patties. Make 1 cup of stuffing. Place equal amounts of stuffing on each patty. Fold patty in half and seal edges. Place in baking dish. Heat can of undiluted soup until bubbly. Add Worcestershire sauce and catsup. Pour over patties. Bake, uncovered, 45 to 50 minutes in 350° oven.
Brown ground beef with onion, salt and pepper. Drain grease and add remaining ingredients. Heat and serve.
In stainless steel or enamel kettle, combine lime juice, peel, vinegar, sugar, ginger root, onion and raisins. Grind together the coriander seed, mustard seed, peppercorns and cloves. Add mixture to kettle with cinnamon, cardamom, cayenne and salt. Bring to a boil over moderate heat. Simmer, stirring occasionally, for 40 to 50 minutes until sauce thickens. Ladle the chutney into sterilized jars. Makes 1 quart. Best if stored in 1/2-pint jars.
Cut pork into small cubes. Combine the Sprite, shoyu and onions to make a marinade. Marinate the pork overnight. Skewer meat and BBQ.
Boil macaroni in tomatoes and 1 can of water until tender. Brown meat with chopped onions. Using a 1 1/2-quart casserole dish, layer the macaroni mix, meat mixture and cheese. Repeat this process. Bake at 350° until hot and bubbly. This may be frozen or refrigerated until ready to use. If mixture is cold, add 1/4 to 1/2 cup water before baking.
Soften cream cheese. Dissolve jello in hot water. Add cream cheese (cut in chunks). Whip with mixer. Cool in refrigerator. Add pineapple and Cool Whip. Mix well with mixer and stir in pecans. Refrigerate in cut glass bowl or salad mold.
Layer the lettuce, celery, peppers, water chestnuts, onions and peas. Spread with a generous layer of Miracle Whip, adding 1 teaspoon sugar. Top with a good layer of Romano cheese. One may also add fresh mushrooms, sliced cucumbers, crumbled bacon, sliced eggs and/or cherry tomatoes, if so desired. Cover with foil and make a day ahead of time.
Combine dry cake mix with melted butter. Take out 1 1/2 cups; set aside for topping.
Drain water from corn and beans. In a bowl, combine and mix beans, corn, sour cream and celery soup. Saute onion in small amount of butter until tender. Add sauteed onion to mix. Mix well and place in a well-greased baking dish. Top with Cheddar cheese. Crush Ritz crackers and coat with melted butter. Sprinkle crackers on top of cheese. Bake for 30 minutes in oven at 350° or until bubbly and brown.
Combine breads and enough broth to make mixture consistency of uncooked corn batter. Skim fat from broth adding to bread. Add celery, onion, butter and eggs. Bake in medium oven until done or brown. If you are going to make gravy, save a big cooking spoon of the dressing, uncooked, and stir it in with your gravy.
Cook macaroni. Drain. Add diced tomatoes and diced peppers. Add remaining ingredients and mix all together.
Heat all ingredients, except shrimp, to blend, then pour evenly over shrimp in a 13 x 9-inch pan. Cover and refrigerate for 2 to 6 hours. Broil in marinade (turning once) until brown. Serve over linguine. Serves 4.
Brown onion, garlic and meat in small amount of oil. Add salt, cumin and chili powder. Stir. Add water, bouillon cube and beans. Simmer at least 1/2 hour. This chili is better if make ahead and reheated.
Sift the dry ingredients together. Then work in the softened shortening until the consistency of corn meal. Add the eggs and 1/2 the milk; beat 2 minutes. Add the remainder of milk and the flavoring. Beat about 2 minutes. Fold in the chopped nuts. Bake at 350° for 1 hour in greased and floured tube pan.
Dissolve 1 package of peach Jell-O with 1 cup boiling water and 2 cups vanilla ice cream. Put in mold and set 1 hour. Dissolve 1 package peach Jell-O with 1 cup boiling water and 3/4 cup cold water. Cool, but do not put in refrigerator. Put peach slices on top of molded Jell-O and pour plain Jell-O over the top. Chill.
Brown meat and chopped onion in skillet and season with salt and pepper. Add soup, enchilada sauce and milk. Line oblong pan with 1/2 tortilla shells and top with meat mixture and 1/2 cheese. Repeat layers. Bake at 350° for 40 minutes. Top with sour cream to serve.
Break lettuce	into bite-size pieces and spread on bottom of dish. Sprinkle peas over lettuce. Sprinkle onions, celery, chestnuts, sugar, eggs and tomatoes over peas. Place mayonnaise on	top to seal. Sprinkle with cheese and garnish with bacon.
Brown onions in oil. Add meat and brown. Drain fat. Add rest of ingredients. Simmer 1 hour uncovered. Serving size is 1/2 cup. Makes 4 servings.
Preheat oven to 425°. Wash potatoes. Scrub well. Dry on paper towel. Prick potato skins with fork. Rub each potato well with about 1 teaspoon of shortening. Wrap each potato in aluminum foil. Bake at 425° for 1 hour. Unwrap. Split potato, not all the way through. Fill split with margarine.
Saute onion and garlic in oil in saucepan for 3 minutes. Add pepper flakes; saute 1 minute. Add tomatoes and tomato sauce; simmer 5 minutes. Add shrimp that has been peeled, deveined and halved lengthwise; simmer until shrimp are translucent, 5 minutes. Cook pasta according to package directions. Drain. Top with sauce.
Grease 3 small (or 2 large) loaf pans. Preheat oven to 325°. Beat eggs; add sugar and oil. Sift flour with soda, salt, baking powder and cinnamon. Add to first mixture and mix in zucchini and raisins, nuts or dates. Bake for 1 hour, or until done.
Finely chop mushroom stems; saute with onions in butter for 3 to 4 minutes. Add remaining ingredients. Fill mushroom caps with mixture. Put in greased baking dish. Bake at 350° for 30 minutes.
Cream together butter and sugar. Add a little at a time: cake flour and chopped pecans. Roll into small balls and bake on greased cookie sheet at 300° for 45 minutes, or until golden brown. Roll in confectioners sugar while hot. These freeze well.
Mix graham cracker crumbs and melted margarine together. Mix cream cheese and sugar together (whip until creamy). Mix Dream Whip and milk together (cream and beat until stiff). Then add creamed cheese and sugar mixture, mix well. Spread 1/2 crumb mixture in bottom of 9 x 13-inch pan or dish. Spread 1/2 Dream Whip mixture on crumbs. Spread cherry pie filling next. Spread balance of Dream Whip on top of cherries. Spread balance of cracker crumbs on top. Let set 24 hours in refrigerator before serving.
Let cranberries set in 1 3/4 cup sugar for 1 hour. Dissolve gelatin in 3 cups of hot water. Dice celery. Chop nuts. Combine all ingredients and chill.
Mix dry ingredients. Add oil and stir until thoroughly mixed, then add vinegar and lemon juice, a few drops at a time and beat until an emulsion is formed or ingredients may be placed in a bottle and shaken vigorously together to form an emulsion.
Brown ground beef, bell pepper and onion. Pour off grease. Add taco sauce, chillies, tomato sauce, taco seasoning, Worcestershire sauce, A.1. sauce, bell pepper and onion. Simmer for 1 hour or more. Heat taco shells; put in meat. Add cheese, lettuce and tomatoes.
Sift first three ingredients together.	Boil oil, water and cocoa and pour over flour mixture.	Add eggs, buttermilk with soda dissolved in it and add vanilla. Pour in brownie pan. Bake at 375° for 15 minutes.
Preheat oven to 300°. In a medium bowl, combine flour, baking soda and salt. Using a wire whisk, mix dry ingredients thoroughly. Set aside. In a large bowl, using electric mixer, combine sugars on medium speed until blended to a uniform color. Add butter. Mix at low speed to break into 1-inch chunks. Increase mixer speed and completely cream the butter into the sugars. Add eggs and vanilla; mix until blended. Add dry ingredients. Mix on low speed until dough has formed with a light dusting of unblended flour. Add Mrs. Field's chocolate chips and walnuts. Mix on low speed until blended. Drop by rounded tablespoonful onto ungreased baking sheet, spacing them 2-inches apart. Bake for 22 to 24 minutes at 300°. Transfer from hot baking sheet to cool surface immediately. Yields 2 1/2 dozen cookies.
Fire roast the chile by placing it directly in the flame of gas burner or laying it on a electric burner. Rotate slowly until skin is darkened and blistered. Place on cutting board and scrape skin off. Skin should slide off easily. If not, place back in fire. Remove seeds and chop coarsely. Place tomatoes, chilies, onions and seasonings in blender for 30 seconds. Add cilantro and pulse for 5 seconds. Place in the fridge for 30 minutes to chill. Enjoy!
Microwave butter in 4 quart microwavable bowl on high for 45 seconds, or until melted. Add marshmallows; mix to coat. Microwave 1 1/2 minutes or until marshmallows are melted and smooth, stirring after 45 seconds. Add cereal; mix to coat well.
Beat eggs until light and fluffy; gradually add sugar, beating until thick. Sift together dry ingredients; mix in the dates and walnuts. Fold into egg mixture. Spread in greased 9 x 9 x 2-inch pan. Bake in moderate oven (350°) for 30 to 35 minutes. Cool. Cut in 16 squares. Roll in confectioners sugar.
Preheat oven to 400°. Arrange chops in baking dish. Top with onion slices. Add spices and soy sauce. Add enough water to just cover everything. Cover dish with foil. Bake for 1 hour.
Mix together tuna, bread crumbs and tomato pulp. Add salt, pepper and onion juice. Cut slice from stem end of peppers and remove seeds. Then parboil peppers for 3 minutes. Cool them. Place in muffin tins and fill with tuna mixture. Cover with buttered crumbs, top with cheese and bake 20 minutes. Cover with your favorite sauce.
Combine mayonnaise and soup. Mix well. Add onion. Combine all other ingredients. Mix well. Pour in greased dish. Top with 1 cup Cheddar cheese and 1 cup Ritz cracker crumbs. Pour 1/3 cup melted margarine over top. Bake at 350° for 20 minutes or until bubbles.
Heat oven to 350°. Toast bread; butter both sides. Cook and stir meat, onion, celery, prepared mustard and salt until meat is brown and onion is tender. Alternate layers of toast, meat mixture and cheese in greased baking pan (9 x 9 x 2-inch). Mix remaining ingredients; pour over layers in pan. If you wish, sprinkle with paprika. Bake, uncovered, for 30 to 35 minutes. Makes 4 to 6 servings.
Spread chicken breasts open. Arrange in large baking pan. Sprinkle with seasoning and onion. In a bowl, blend flour and orange juice until smooth. Pour over chicken and bake, uncovered, 1 hour in a 300° oven. Serve with rice.
Heat oil in frying pan. Dredge chicken pieces in flour and brown in oil. Place in casserole with mushrooms and artichoke hearts. Stir garlic and spices with tomatoes; pour over chicken.
Pound steak to 1/4 inch thick. Cut into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand. Brown meat in butter; add garlic and broth. Cover and simmer about 30 minutes. (Or for really tender meat simmer for about 1 hour. Remember to check to be sure liquid does not all cook away.)
Slightly soften ice cream. Stir until it is the same consistency as frosting. Frost the muffin with the ice cream. Decorate the cupcake. Eat.
Combine ground beef, onion, garlic salt and pepper in a 3-quart Dutch oven. Cook until beef loses redness. Add flour and stir well. Add undrained mushrooms and soup. Stir well and bring to a bubbling heat. Add sour cream and chow mein noodles. Stir well and serve. Makes 8 servings.
Chop dates and add boiling water, soda and butter. Let stand until cool. Beat egg; add sugar. Add cooled mixture, flour, nuts, salt and vanilla. Pour into 2 loaf pans. Bake at 350° for 1 hour or until tested done.
Cook spaghetti according to package directions. Stir butter, eggs and Parmesan cheese into noodles. Form mixture into 10-inch pie pan. In skillet, cook beef and onion. Drain off fat. Stir in jar of spaghetti sauce. Pour on top of noodles. Bake, uncovered, at 350° for 20 minutes. Sprinkle Mozzarella cheese on top and bake 5 minutes more.
Mix soft. Roll, cut and bake at 400° for 12 to 15 minutes.
Mix dressing mix with cream cheese and spread on rye bread slices. Cut cucumbers thin to medium and place on each slice of bread. Serve chilled.
Preheat the broiler. Spray the broiler pan with nonstick spray. Whisk together the brown sugar, mustard and dill in a small bowl. Place salmon on broiler rack and cook 4 minutes (about 7-inches from the broiler heat). Take out and spoon the sugar mixture on the salmon. Broil 5 minutes more.
Melt butter and add pretzels and sugar. Put in a 13 x 9-inch pan. Bake 8 minutes at 400°. Let cool. Combine cream cheese, Cool Whip and 1 cup sugar. Spread over cooled pretzel layer. Dissolve jello; add strawberries. Stir and pour over cream cheese mixture. Put in refrigerator to let thicken.
Beat margarine and 1/2 cup confectioners sugar and vanilla until light and fluffy. Add flour and walnuts. Take enough dough and cover each candy kiss. Bake at 375° for 8 minutes (not brown, just set). Do not remove from cookie sheet until cool. Roll in confectioners sugar. Store in airtight container. Do not refrigerate or freeze.
In bowl, combine cream cheese, dressing mix and mayonnaise. Let stand 30 minutes. Spread on rye bread; top with cucumbers. Slice and garnish with dill.
Gather a quantity of butternuts. Crack nuts and separate meats from shells. Grind nuts to paste. Traditionally, this was done on the grinding stone in much the way as corn was ground. Spread is eaten with bread or corn cakes.
Combine honey,	peanut	butter, dried	milk and wheat germ. Shape into small balls. Roll each ball in crushed corn flakes and enjoy.
Preheat oven to 350°. Cream margarine and sugar; add eggs one at a time, beating with each addition. Add sour cream, vanilla and almonds; beat well. Combine flour, baking powder and salt. Add to mixture and beat. In separate bowl, combine sugar, pecans and cinnamon for filling. Place 1/3 batter in well-greased and floured tube pan. Sprinkle with 3/4 filling mixture. Spoon in rest of batter and sprinkle with remaining filling. Bake 1 hour.
Dissolve yeast in warm water. Add sugar, salt and 1/2 of flour. Beat 2 minutes. Add eggs and shortening. Beat in rest of flour. Let rise until double in amount. Shape into rolls. Place into greased pans. Let rise 40 minutes. Bake in a 400° oven for 12 to 15 minutes.
Let cream cheese soften. Add corned beef. Roll into a ball and garnish with parsley.
Put ingredients into a 9 x 13-inch pan in order listed in a layer-like manner. Bake at 350° for 25 to 30 minutes.
Cook chicken. Take chicken off bone; cut up. Stir in remaining ingredients. Pour into greased 9 x 13-inch pan. Cover with foil and bake at 350° for 1 1/2 hours.
Mix crumbs, 2 tablespoons sugar and the butter. Press into bottom of 8 x 8 x 2-inch dish; chill. Thoroughly drain pineapple, reserving 1/2 cup syrup. Dissolve gelatin in boiling water. Add pineapple syrup; cool. Blend cream cheese with 3 tablespoons sugar, the vanilla and orange peel. Stir 1/2 cup gelatin into drained pineapple; set aside. Gradually blend remaining gelatin into cream cheese mixture. Stir in sour cream. Pour into crust; chill. Chill until firm. Spoon pineapple mixture evenly over cream cheese layer. Chill 4 to 6 hours. Yields 6 to 9 servings.
Blend all ingredients in mixer or blender; chill before serving. Will keep in refrigerator 2 weeks or longer. This is very similar to John's Restaurant.
Roll out dough to approximately 1/4-inch thickness. Cut out with cookie cutter the size of liquor glass. Do not grease pan heavily. Bake at 350° for 15 to 20 minutes or until nicely brown.
Divide broccoli spears on top of fillets; roll up and secure with toothpicks. Arrange in 2-quart shallow baking dish (12 x 8 x 2). Bake at 350° for 20 minutes.
Mix cornstarch, sugar, spices and part of the water. Pour over the apples. Pour water over rest of the ingredients. Cook until thick and bubbly. Put in jars and seal. No need to cold pack. Jars seal themselves.
Combine cucumbers, onion and pepper. Sprinkle with salt; let stand 1 hour. Combine sugar, vinegar, mustard seed and celery seed; pour over cucumber mixture. Refrigerate for 1 day.
Mix tomato juice with soda. Add remaining ingredients. Cook on medium heat until thickened. Stir constantly.
Mix all ingredients together except Corn Flakes and butter and put into greased casserole dish. Top with 2 cups crushed Corn Flakes mixed with 1/2 cup melted butter. Bake in 350° oven for 45 minutes. Makes a lot.
Bring to boil the sugar, vinegar, minced garlic and salt; cool. Pour mixture over cucumbers and onions. This will keep several days in refrigerator.
Grease and flour cookie or jelly roll pan. Mix together sifted flour, salt, sour cream, sugar, baking powder and eggs. Bring to a boil 2 sticks butter, 1 cup water and 4 tablespoons cocoa. Pour over flour mixture. Pour into pan. Bake at 350° for 25 minutes.
In 4-quart non-metal container, combine lemonade and limeade concentrates, egg whites, powdered sugar and crushed ice; mix well. Cover; freeze, stirring occasionally. Remove from freezer 30 minutes before serving. Spoon 2 cups slush mixture into blender; add 1 cup club soda. Cover; blend until frothy.
You will need a 7 or 8-inch flowerpot for this recipe. If you use a clay pot, be sure and bake the pot for 20 minutes at 350°. Do not wash; clay will absorb water. It is best to use a plastic flowerpot.
Saute chicken in butter. Add 2 cups chicken bouillon. Add apples and onions. Add curry powder. Simmer about 1 hour or until good consistency to serve over rice. Serve over white rice. Salted peanuts or chutney are nice, served on the side.
Arrange artichokes in shallow 8 x 10-inch casserole. Mix spinach and cream cheese; season with desired amount of butter, lemon juice and seasonings. Pour over artichokes. Top with bread crumbs. Bake in 350° oven for 25 to 30 minutes.
Mix together with hands. (Most of the time I let sit in refrigerator overnight or until ready to fix; makes it easier to roll.) Roll into balls and put on a cookie sheet. Press whole pecan into center of each ball. Bake at 350° about 15 to 17 minutes. Cool on wax paper.
Cook bouillon cubes, water, celery and onions for 20 minutes, covered. Add potatoes, carrots and frozen mixed vegetables. Cook 30 minutes, covered. Add soup and cheese. Heat until cheese melts. Stir. Easy and delicious!!!
Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a bowl; add rhubarb, sugar, coconut, tapioca and vanilla. Line a 9 inch pie plate with the bottom pastry. Add filling; dot with butter. Top with remaining pastry or a lattice crust; flute edges. If using a full top crust, cut slits in it. Bake at 350 degrees for 1 hour or until crust is golden brown and filling is bubbly.
Sprinkle coconut and pecans in greased cake pan (9 x 13-inch). Mix cake mix following directions on box. Pour over coconut and pecans. Cream margarine, cream cheese, powdered sugar and vanilla. Drop by teaspoonfuls all over unbaked cake in pan. Bake at 350° for 50 to 55 minutes.