HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes and onion until tender in about 2 cups water. Stir in soups, milk and water. Lightly mash potatoes as stirring. Add salt and pepper. Serve with parsley flakes and bacon sprinkled atop of each bowl and plenty of crackers.
Cut round steak into serving size pieces. Salt and pepper to taste. Coat with flour. Place in a greased 9 x 13-inch pan. Sprinkle steak with onion soup mix and bell pepper. Mix tomato sauce and water in a small bowl. Pour over steak. Seal with foil. Bake for 2 hours at 350°.
Brown ground meat and onions in oil. Drain off excess oil. Lightly grease casserole dish. Line with chopped cabbage (alternating beef and onion mixture with cabbage and beef). Top with salt and pepper to taste and then add soup. Bake for 1 hour at 350°.
Mix ingredients together. Add salt, pepper and 1/2 cup of cheese on top, if preferred. Cook at 350° until golden brown.
Drench ham with Pepsi. Bake at 300° for 1 hour. Mix brown sugar and sauce; spread on ham. Return to oven and bake 30 minutes longer or until glaze has cooked into ham.
Mix the eggs, oil, sugar and pumpkin in order given, then add the flour, soda, allspice, cloves, baking powder, salt, ginger and cinnamon. Mix well. Pour into a greased 15 1/2 x 10 x 1-inch pan. Bake at 350° for 25 minutes. Cool well. Frost.
On stove, combine flour and sugar, then add boiling water, stirring constantly. Add milk and cook until mixture thickens, stirring often. Separate eggs, saving whites for meringue. Add one yolk at a time, stirring until mixture is thick and sheets from spoon. Add butter, lemon juice and rind; stir, then after cool, pour into baked pie shell.
Melt chocolate and add raisins and peanuts. Spoon mixture on wax paper in 4 bars. Chill until firm.
Mix and simmer for 1 hour. Add 4 tablespoons cornstarch dissolved in 1/2 cup water and cook for 10 more minutes.
Place fresh dill (couple of sprigs) in bottom of quart jar. Closely pack cucumbers in jars. Heat vinegar, water, salt and all spices and green pepper to a full boil for 5 minutes. Pour over cucumbers in jars. Reserve any remaining solution.
Soak poppy seed in amount of liquid the white cake mix calls for, substituting milk for water. Then make according to box directions. Top with frosting.
Over medium heat, cook milk and sugar to boil. Stir for 15 minutes. Take off heat, add butter and chips and blend together. Walnuts optional. Pour into buttered 9 x 13-inch pan and let cool.
Combine all ingredients and pour into a single crust pie shell. Bake at 400° for 50 minutes.
Bring water and sugar to a rolling boil and boil for 20 minutes. Add coffee to 1 cup of boiling water and mix into the sugar water. Add the vanilla and vodka; cool. Place in a bottle or container and let sit for 1 month, turning frequently. The liqueur needs to set for at least 1 month; more time just makes it better.
Mix Karo and sugar and boil for 1 minute. Remove from heat and add peanut butter. Stir until peanut butter melts and is well blended.
Mix flour, salt and sugar. Stir in milk. Add the shortening, molasses and soda mixture. Place in 1 large or 2 small greased and floured bread pans. Cover with similar pans. Bake for 1 hour and 30 minutes to 2 hours in 350° oven.
With cheeses at room temperature, mix all ingredients thoroughly and then form ball. Chill 45 minutes. Roll in finely chopped nuts. For well-blended flavors, refrigerate 24 hours.
In large saucepan, heat olive oil. Saute the garlic, onion, parsley, basil and oregano for 5 minutes. Drain tomatoes, reserving liquid and chop into 1/2-inch chunks. Add tomatoes and liquid to saucepan; simmer, uncovered, 45 minutes, stirring occasionally. Add marinade from artichokes and wine; simmer, uncovered, 15 minutes. Coarsely chop artichokes and add to sauce; simmer, uncovered, 15 minutes.
Heat a stockpot over medium-high heat. Place ground beef in stockpot. Cook until browned and crumbly.
Combine all ingredients in a large bowl; cover and chill. Garnish if desired with avocado slice and fresh cilantro. Serve with tortilla chips. Makes 6 cups.
Mix together the creamed corn, egg, corn meal and garlic salt. Set aside. Mix together the cheese, chiles and butter. Set aside.
Melt margarine in 9 x 13-inch pan. Add graham crackers. Pour Eagle Brand milk over crackers. Sprinkle coconut over the M&M's and then nuts; press firmly in pan. Bake at 350° for 25 to 30 minutes.
Heat sugar, vinegar, oil, salt and pepper and let cool. Mix all ingredients and refrigerate. Serve 2 to 3 days after making.
Mix; mold with hands into desired shape (I mold into a ring); place in refrigerator until chilled.
Combine salad dressing, cheese and milk; mix well. Add remaining ingredients, except lettuce. Mix lightly and chill several hours. Serve on lettuce.
Mix all ingredients thoroughly. Drop by rounded teaspoonfuls onto cookie sheet. Bake at 400° until done (9 to 12 minutes).
Mix first three ingredients together and add these to the other ingredients. Mix well in greased and floured 2 loaf pans. Bake at 325° for 1 hour.
Butter pan; place frozen biscuits in a single layer. Sprinkle dry pudding mix over top of frozen biscuits. Bring butter and brown sugar to a boil and drizzle over the top of biscuits while hot. Add nuts and cover with wax paper. Let them set all night.
Combine chicken, vegetables, soup, milk and 1 cup onion rings in 1 1/2 quart casserole. Cover and bake at 375° for 45 minutes. Uncover and top with remaining onion rings.
Combine all ingredients; add milk if too thick. Cook until shrimp are pink. Season to taste.
Cream shortening and sugar. Add eggs, pumpkin and water; mix well. Stir in flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts and raisins. Pour into pans. Bake at 350° for 1 hour. Makes 2 loaf pans.
Sift together the flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs; mix well. Add carrots, pineapple and nuts; blend thoroughly. Bake at 350° for 1 hour in a tube pan.
Place pork chops in slow cooker or skillet. Add salt and pepper. Spoon soup over chops. Add enough water to cover chops. Cook in slow cooker about 2 hours. If using skillet, cook until tender. Serve with rice or mashed potatoes since it makes its own gravy.
Cook wild rice in 1 1/2 cups water for 50 to 60 minutes. Saute onion in butter until tender; add water, milk and soup. Bring this mixture to a simmer while adding chunks of Velveeta. When creamy, add wild rice and serve.
Mix flour and salt. Combine eggs and milk. Add flour and beat until smooth. Add shortening.
Salt and pepper fillets. Top each with 2 tablespoons of salsa, 1 ring each of bell pepper and onion. Wrap each fillet in heavy-duty tinfoil. Put catfish wrapped in tinfoil on charcoal grill over hot coals and cook 30 to 50 minutes, depending on heat of grill. Spray foil lightly with Pam before putting fish on it. On our grill they cooked in 30 minutes and were delicious.
Mix together the bread crumbs, cheese, basil, oregano and garlic salt. Dip wings into margarine, then into bread crumb mixture. Place in baking dish; bake at 375° for 30 minutes, or until brown.
Trim all crusts from bread. Cut into 3/4-inch cubes. Melt two cheeses and butter together over low heat. Cool slightly. Add beaten egg whites. Dip bread cubes into mixture until well coated. Place on buttered cookie sheets. Refrigerate for at least 3 hours or as long as overnight. Preheat oven to 400°. Bake for 10 to 12 minutes. Serve hot. Makes about 48 puffs.
Add all ingredients and cook until reasonably thick. Add vanilla and margarine. Pour into a baked pie shell. Top with beaten egg whites from two eggs. Brown meringue in oven at 350°.
Mix soups, Ro-Tel and browned meat. Layer 3 tortillas in an oblong baking dish, soup mixture, cheese, 3 more tortillas, soup mixture and cheese. Heat in oven or microwave until cheese melts.
Cream oil, sugar, eggs, vanilla and buttermilk. Add flour, soda and spices. Fold in mashed prunes. Bake in greased and floured tube pan. Bake 1 hour at 350°.
Mix sugar and butter. Add eggs, vanilla, flour and milk until soupy. Bake at 350° for 25 minutes.
Chop cabbage coarsely. Cook in boiling water until tender; drain. Add eggs, margarine and cracker crumbs. Mix well and spread in a shallow, greased baking dish. Bake at 350° for 30 to 45 minutes or until browned. Brown 1 to 1 1/2 cups large cracker pieces in melted margarine in frying pan, stirring until golden brown. Spoon over top of cabbage before serving. Serves 6 to 8.
Mix salt and flour. Whisk together oil and water; pour into flour mixture and stir with fork until blended. Form into a ball and roll between 2 sheets of waxed paper. Makes 1 pie crust (9-inch); 125 calories per serving.
Note: Chicken sausage can be found at delicatessen. Turkey sausage and ground turkey may be substituted.
Sift together first 4 ingredients. Add sugar, strawberries and eggs. Stir in oil and mix well. Pour into 3 well-greased 1-pound coffee cans. Bake at 350° for 1 hour.
In saucepan, combine sugar, flour and salt. Gradually stir in milk; cook and stir over medium heat until bubbly. Cool and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into yolks; immediately return to hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla. Add 1 cup of coconut. Pour into cooled baked pastry shell. Top with meringue. Sprinkle with 1/3 cup of coconut. Bake at 350° for 12 to 15 minutes. Cool.
Butter casserole dish. Layer dish with stuffing mix, chicken and soups and cheese and start over with another layer. Always end up with the last layer being stuffing mix.
Combine all ingredients. Shape into tiny balls. Brown on all sides in butter. Add a little hot water, bouillon or meat stock to balls and keep hot in chafing dish or top of double boiler while being served. Serve with picks. We like sweet and sour sauce over the meat balls.
Cook and drain vegetables. Stir in rest of ingredients. Put in casserole bowl. Crush crackers. Mix 1 tablespoon butter or margarine in crackers and spread over top of casserole. Bake until it bubbles.
Tear the bread into chunks (the size of golf balls). Place in a greased 9 x 12-inch pan. Pour warm sauce over and let raise. Bake at 350° for 30 minutes. Remove from oven and let set 10 to 15 minutes. Invert on platter.
Combine first 5 ingredients and set aside. Cream sugar and margarine until fluffy. Beat in eggs, then add sour cream just until moistened. Fold in berries and nuts. Pour into greased and floured loaf pan and bake for 60 minutes at 350°.
Brown meat and mix with your choice of seasonings. On a plate, put a handful of Fritos and a scoop of meat on top. Sprinkle with cheese, onions and a dash of hot sauce.
Beat all together (by hand or blender) until smooth and well blended. Pour small amount into hot oiled pan. Shake pan (or tilt) quickly so that batter covers pan thinly and evenly (large burner at "7"). Cook until golden brown on both sides. Serve while hot, rolled up into tight log (buttered or jellied). These are very good if you add just a touch of cinnamon and nutmeg to batter. (Jeremy Coates loves these.)
Rinse chicken and pat dry. Combine honey, salt, butter, mustard and curry powder. Mix well. Dip chicken pieces in sauce and place chicken skin side up in a roasting pan. Bake 1 hour at 375 degrees. Baste occasionally with remaining sauce. Serve over rice if desired. Makes 6 to 8 servings.
Preheat oven to 350°. Sift dry ingredients together in a large bowl. In another large bowl, beat eggs until light yellow. Add sugar and oil slowly, continue to beat. Combine buttermilk, zucchini, vanilla and orange peel. Add buttermilk mixture alternately with flour mixture to creamed mixture. Pour into greased and floured 13 x 9 x 2-inch baking pan. Bake for 40 to 50 minutes. While hot, drizzle with orange glaze.
Preheat oven to 425. Cut pork and veal into 1 inch cubes. Cut ham into 1/2 inch cubes. Set aside.
Mix dry ingredients.	Add eggs and pumpkin. Grease cookie sheet pan.	Line with waxed paper.	Spread mixture over waxed paper. Sprinkle with chopped nuts (if desired). Bake at 350° for 15 minutes.
Use an oblong baking pan. Line baking pan with blueberries. On top of blueberries dump crushed pineapple and juice and cake mix. Pat down dry mix. Add nuts and pat down over mix. Bake at 350° for 45 minutes or until light brown. Cool and cut into squares. Serve plain or with whipped topping or ice cream.
Mix together garlic salt and black pepper. Rub on pork roast. Roast in a 350° oven for 40 minutes per pound. Baste the last 30 minutes with honey, prepared horseradish and ground ginger.
Mix beef, onion and seasonings. Dip bread into milk and break into small pieces. Pour balance of milk into meat; mix with bread. Mix thoroughly. Shape into small balls, about 2-inches in length. Roll meat balls into flour and fry in hot oil (about 1/2-inch in depth), until done on both sides. Turn over once.
Place water and raisins in saucepan; bring to a boil and simmer until all liquid is absorbed. Set aside to cool. Mix all dry ingredients. Whip eggs slightly and add with rest of ingredients to dry ingredients. If raisins are cool, add. Cook in preheated 350° oven until toothpick in the middle comes out clean. I cook mine in a loaf pan.
Combine all ingredients and use fork to blend lightly. Serve on lettuce or in sandwiches. Serves 2.
Bring to rolling boil. Turn down to simmer; cook 5 hours until juice is thick.
Combine fruits; add pudding mix and marshmallows. Let stand in refrigerator for several hours. Fold in Cool Whip 1 hour or more before serving. If using larger portions, double pudding mix. Also, I have used lemon pudding mix. Gives a decided lemon flavor.
Heat pan; add oil and garlic. When garlic turns brown, remove from heat. Add beef and fry a few minutes (2 to 4) or until meat slices are no longer red. Season with salt and pepper to taste. Add bouillon, soy sauce and remaining ingredients. Cook until tender.
Cream butter and sugar until smooth and fluffy. Add eggs one at a time and beat well. Sift flour, baking powder and salt together and blend into batter alternately with milk and vanilla. Do not overmix. Pour into greased loaf pan and bake in oven 1 1/2 hours at 325°.
Mix ingredients. Pour into greased 9 x 5 x 13-inch loaf pan. Bake for 1 hour at 350°.
Saute onion and green pepper with shrimp. Add tomatoes. Add garlic, salt and pepper to taste and add chili powder. Cook for 20 minutes and serve over white rice.
Cut corn from cob and mix with red and green peppers, cabbage and onions. Heat 2 cups vinegar to boiling. Add sugar, salt, mustard, flour and turmeric. Add rest of vinegar. Boil until slightly thick. Add vegetables. Stir until well blended. Cook slowly for 1/2 hour.
Cut up carrots and cook until tender. Chop onion and pepper. Heat the tomato soup, vinegar, sugar, mustard and soy sauce. Pour over vegetables and refrigerate. Will keep for 3 to 4 weeks.
Dissolve separately, each box of gelatin with 1/2 cup boiling water and pour into ice cube trays. Freeze overnight. The next day, remove from freezer and cut each cube into 1/2 in cubes.
Preheat oven to 350°. Combine dry ingredients. Make a well in center; add oil, water and pumpkin, mix well. Stir in walnuts. Pour into 9 x 5-inch loaf pans (2). Bake for 60 minutes. May be served with whipped cream or whipped topping.
Remove meat from bones. Mix all liquids together. Put layer of chicken, chips, cheese and onions. Pour liquid over this. Make 2 layers. Bake 25 minutes at 350°.
Beat sugar, shortening, eggs and vanilla until creamy. Mix flour, cinnamon, soda and salt. Add to first mixture. Will be a heavy dough. May need to mix with fingers. Add nuts and diced apples. Bake for 45 minutes in 350° oven.
In a skillet, cook sausage until no longer pink and drain. Place in greased 9-inch square baking dish. Top with potatoes. In the same skillet, saute onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender. Stir in mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1-inch of edge of dish. Sprinkle Parmesan cheese and parsley on top. Bake, uncovered, at 350° for 30 to 35 minutes or until top is lightly browned. Yield: 4 to 6 servings.
Drain pineapple, reserving juice. Dissolve gelatin in boiling water. Whip cream cheese and mayonnaise until fluffy. Slowly blend in cranberry sauce, gelatin mixture and wine. Stir in pineapple; chill until mixture begins to set. Fold in whipped cream. Sprinkle reserved juice over apple and bananas; fold into gelatin mixture. Pour into six 1-cup molds; chill until firm. Unmold on lettuce-lined plates. Makes 6 to 8 servings.
Have ingredients measured. Combine syrup and sugar in a 3 quart saucepan. cook over moderate heat, stirring frequently until mixture bubbles around edges of pan. Remove from heat. Stir in peanut butter until completely mixed. Add cocoa Krispies, stirring until coated with syrup mixture. Press into greased 8 x 9-inch pan. Cool at room temperature 20 minutes. Cut into squares.
Combine eggs, sugar, salt and nutmeg. Stir in the hot milk, mixing well. Pour into pie shell. Bake at 425° for 25 minutes or until knife inserted just off center comes out clean. Cool.
Place apple slices in an 8 x 8-inch glass dish. Sprinkle cinnamon over top. Cut butter into brown sugar; add oats, flour and salt. Pat topping over apples. Microwave 15 minutes at High. Turn dish 1/4 turn every 5 minutes. Can double recipe and put in 9 x 13-inch Pyrex dish. Microwave 20 minutes on High.
On plate, layer lettuce, tomato, tortilla chips, chili and grated cheese in that order. Serve with sour cream and picante sauce.
Bring water, sugar and spices to a boil. Remove from heat and add lemons and juices. Remove cloves and cinnamon. Serve hot. Yields 15 to 18 servings.
Combine egg, cracker crumbs, catsup, Worcestershire sauce, onion powder, salt and pepper. Add ground beef and mix well. Shape meat mixture into 6 patties.
Dissolve Jell-O in 2 cups hot water. Add remaining water. Add pineapple and pour in a large container. Let set. When Jell-O layer is almost set, sprinkle with miniature marshmallows. Add water to pineapple juice to make 1 cup (in a small saucepan). Add sugar, flour and eggs. Mix well and cook until thick. Cool.
Preheat oven to 400°. Arrange potatoes on bottom and up sides of 8 x 12-inch casserole. Bake uncovered for 10 minutes. Brown vegetable protein. Add broccoli and 1/2 can onions and tomatoes into potato shell. Combine soup, milk, 1/2 cup cheese and seasonings. Pour this over casserole. Bake, covered, at 400° for 20 minutes. Top with remaining cheese and onions. Bake uncovered 2 to 3 minutes longer.
Preheat oven to 325° and grease and flour 9 x 9-inch pan. Put the peeled and chopped apples, sugar and egg in a large mixing bowl. Mix flour, soda and spices and sift gradually into apple mixture along with the raisins. Add vanilla and cooking oil. Put in prepared pan and bake for 1 hour.
Place 1 cup cereal in a large bowl. Pour boiling water over bran. Stir in margarine and set aside. Combine remaining bran with sugar, eggs and buttermilk. Sift flour with soda, salt and cinnamon. Combine all ingredients, blending well. Cover and refrigerate at least 4 hours or overnight. When ready to bake, grease muffin tins and fill 2/3 full with batter. Bake 15 to 20 minutes at 400°.
Put sugars, syrup and vanilla in saucepan and bring to a boil. Add peanut butter and mix well. Add cereal and drop by teaspoon on waxed paper.
Combine and beat all ingredients for 2 minutes. Pour into a Bundt pan and bake at 325° for 55 minutes. (Do not over bake.)
Cook pasta according to directions. Chop and saute vegetable with 1/4 of Good Seasons, garlic and black pepper. Add vegetables and chopped artichokes to pasta. Add envelope of Good Seasons and salad dressing. Mix well. Add cheeses; stir again. Chill before serving.
Melt chocolate and margarine in top of double boiler. Add sugar a little at a time. Add the salt and milk, stirring as you pour. Continue stirring until it becomes glossy.
Brown ground meat. Saute with chopped onion. Add all the other ingredients to the meat and onion in a large pan. Cook, covered, for about 30 minutes or until done.
Preheat oven to 325°. Place water and raisins in saucepan and cook until water has evaporated. Cool 10 minutes. Add applesauce, eggs, Sweet 'N Low and oil. Blend well and add flour, soda, cinnamon and vanilla. Pour into greased and floured tube pan. Bake 35 to 40 minutes.
Mix cream cheese and confectioners sugar together. Place in bottom of pie crust. Drain pineapple and place on cream cheese mixture. Slice bananas over pineapples. Add cool whip in top. Add nuts and cherries on top of cool whip, if desired.
Cut up chicken breasts in small pieces. Beat up eggs. Put chicken in eggs and let set for 1 hour. Dip chicken in bread crumbs; brown on both sides, using margarine. Put in casserole dish and sprinkle with cheese, broth and mushrooms. Cover with foil. Bake 1 to 1 1/2 hours at 350°. Uncover for the last 10 minutes.
Prepare linguine (or your favorite pasta) according to directions on package. Cut chicken breast strips into bite size pieces. Brown in skillet with margarine. Add tomatoes and cream of mushroom soup; stir until mixed well. Turn fire to low and simmer until chicken is tender, stirring often. Serve over pasta.
Combine cake mix, water, eggs and butter; blend until smooth. Pour 1/2 batter into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels with evaporated milk over low heat. Pour over cake when removed from oven. (Do not spread to edges.) Sprinkle chips over caramel, then nuts. Pour remaining batter over all. Bake at 350° for 30 minutes. Melt caramels while cake bakes.
In saucepan over medium heat, stir margarine, sugar and evaporated milk until melted. Add marshmallows, stirring constantly. When mixture begins to bubble, stop stirring and lower heat to very low. Allow to gently bubble for 5 minutes. Add vanilla and remove from heat. Stir in chocolate chips until melted. Pour into greased 8-inch pan. Set for about 30 minutes.
Saute onion and bell pepper in oleo. Add chicken and pimento. Mix other ingredients with half of the cheese; blend. Pour into baking dish and add remaining cheese on top. Bake at 350° until bubbly. This can be frozen before baking. A very easy and quick casserole. Can be kept in freezer, making a nice meal for unexpected guests.
Brown pork chops in oil in skillet until brown. Arrange potatoes in 2 1/2-quart casserole or skillet you have browned chops in. Mix soup, milk and onion; pour over potatoes. Place pork chops on top and sprinkle with cheese. Bake at 350° for 1 hour and 15 minutes.
Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add dry ingredients. Bake at 375° for 20 minutes.
Cook rice. Mix together undiluted soup, Worcestershire sauce, salt and mushrooms. Then add rice and mix. Into well-greased baking dish, spoon 1/2 of rice mixture, then 1/2 of turkey. Mix bread crumbs and butter; sprinkle on top. Bake in 350° oven about 30 minutes or until hot and bubbly.
Cook soup bones in water with meat that has been browned for 2 hours in a slow oven. Add crushed tomatoes and soda and cook on fast boil for 15 minutes. Add cabbage, carrots, celery and potatoes. Add onions that have been browned in butter. Continue to boil. Add the rosamarina and continue to cook for about 40 minutes. Add seasoning the last 15 minutes of the 40 minutes. Remove cabbage and serve to the crowd.
Place apples in buttered 8 x 12-inch pan. Mix together flour, sugar, butter, oats and cinnamon until crumbly. Sprinkle over apples. Bake at 350° for 30 minutes.
Mix cake as directed on package. Pour half of the batter into greased and floured oblong pan and bake at 350° until done. Melt candies in milk. Pour over baked half of cake. Sprinkle with chocolate chips and pecans. Pour on rest of batter and bake until done.
Cook stir-fry according to directions. Boil spaghetti, drain and then toss lightly with butter, salt and pepper. Set aside. When both are cooked, mix together. Serve with slice of garlic bread.
Mix together vinegar, sugar, celery seed and garlic. Shake well in jug. Pour over cucumbers, peppers and onion. Let stand. Keep in refrigerator.