HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place roast in roaster with a small amount of fat. Add seasonings; cover. Roast at 250° for 45 minutes per pound, basting often. Pour wine over roast during last 30 minutes. Use meat thermometer for desired results.
Brown ground beef; drain off fat. Add 1/2 cup taco sauce; stir and heat. Crush bag of Doritos; set aside. Shred lettuce. Toss with diced tomatoes, chopped olives and minced onions. Add Doritos; toss. Add 1 to 2 cups shredded Cheddar cheese. Stir in ground beef mixture. Stir in Thousand Island dressing.
Mix the dry ingredients. Beat eggs. Add raisins, pumpkin and carrots to eggs. Spray muffin pan with Pam. Bake at 350° for 25 to 30 minutes. (Counts as 1 bread, 1 fruit, 1 protein, 1 milk and 1 vegetable.)
Cream ingredients together and spread "dough" into bottom of spring-form pan. Bring dough 1/2-inch up the sides. Place in freezer while making filling.
Cook broccoli and drain well. Put into greased baking dish. Add cheese and butter. Sprinkle generously with crushed Ritz crackers. Bake at 350° for 20 minutes.
Prepare lettuce for salad. Chill beans and add to lettuce, tomatoes, onions and cheese. Pour 3/4 bottle of dressing over all and toss lightly. Just before serving, add crushed Fritos and toss.
Brown beef in hot oil. Add onion, mushrooms, green pepper (optional), seasonings and tomato juice. Cover. When steaming, reduce heat and simmer without lid for 45 minutes.
Layer pie filling, then pineapple in a 9 x 13-inch greased and floured pan. Sprinkle cake mix on top. Melt margarine and drizzle on top. Bake approximately 45 to 50 minutes at 350°.
Remove crust from bread and dip slices in wine vinegar. Combine all ingredients in a blender. Add enough water to fill blender and liquefy. (If there is not enough room in the blender, add 1 to 2 cups of water and blend in 2 batches.) Soup should not be watery. Chill well before serving.
Place hot dogs in a baking dish. Mix all other ingredients together. Pour over hot dogs. Bake in covered dish for 1 hour at 350 degrees.
Layer rice in a shallow pan. Sprinkle dry onion soup mix over rice. Put a layer of raw chicken over dry soup. Pour 1 can of creamed soup mixed with water over all. Bake at 350° for 1 1/2 hours.
Cream together first 3 ingredients. Add the eggs, beating well after each. Add the flour. Then add the salt and vanilla. Bake 1 hour at 325°. This cake may be baked in small loaf pans to be given as gifts.
Heat oven to 350°. Arrange sweet potatoes in 1 1/2-quart shallow baking dish. Spoon preserves over sweet potatoes. Top with nuts, marshmallows and margarine. Bake 25 minutes or microwave on High 6 to 7 minutes. Makes 4 to 6 servings.
Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the sherbet up a bit to help it combine. Pour the orange freeze into a tall, chilled glass. Place a sprig of fresh spearmint in the top and serve immediately.
Mix all ingredients together and add to unbaked pie crust. Cook in 450° oven for about 15 minutes. Reduce heat to 350° and cook 20 minutes.
Place fruit in greased 8 x 8-inch pan. (If fruit is very juicy, mix 1 tablespoon cornstarch with each cup of juice.) Cream shortening and sugar. Mix in egg. Add flour and milk alternately; mix until smooth after each addition. Pour over fruit in pan (9 x 13-inch). Bake in 375° oven for about 30 minutes. Serve warm.
Combine butter and cracker crumbs; blend well. Spoon half the crumbs into a shallow, 2-quart casserole; cover with chicken. Combine sour cream, soup, broth, salt and pepper; blend well. Pour over chicken and top with the remaining cracker crumbs. Bake at 350° for 20 to 25 minutes. (Ritz crackers give an even more buttery flavor.) Yields 6 servings.
First Layer: Add juice of pineapple to lime Jell-O; cool. Add pineapple. When almost congealed, add second layer with spoon.
Mix butter (or margarine) with the mustard. Spread on each slice of bread. Cut bread into cubes. Put a layer of bread in bottom of dish, then some of the cheese cubes. Then add rest of the bread and rest of the cheese. Mix eggs, milk, salt and paprika together. Pour over bread and cheese. Bake 30 to 45 minutes at 350° to 375° until brown on top and sides.
Brown meat fast in hot fat in heavy skillet. Pour sherry over and transfer to medium casserole. Salt lightly. In remaining fat, saute onions and mushrooms lightly; stir in tomato paste, meat glaze and flour. Add slowly, consomme and 1/4 cup wine. Stir until boils. Season to taste and pour over beef in casserole. Add bouquet garni. Cover and cook in slow oven (250°) about 3 hours until meat is tender and cuts with a fork. Add remaining wine at intervals. Serves 6.
Brown hamburger and drain grease. Combine remaining ingredients in pan with meat and simmer (no water).
Combine soup, milk, onion, salt and pepper. Arrange alternate layers of potatoes, ham and soup mixture in 1 1/2-quart casserole. Bake, covered, in a 325° oven for 1 hour, then uncovered for 25 to 30 minutes. Sprinkle with cheese. Bake 5 minutes longer. Makes 4 servings.
Dissolve soda into water that you rinsed the tomato soup can with and mix with other ingredients. Pour batter into a 9 x 13 x 2-inch square cake pan and bake in a 350° oven for about 35 minutes. Frost with a cream cheese icing or white icing of your choice. Sprinkle with additional chopped nuts, if desired. This cake is very good without icing.
Saute ground beef, onion, bell pepper and garlic until meat is brown. Add tomato paste, soup and hot sauce. Simmer 30 minutes. Cook noodles as directed. In greased baking dish, layer noodles, meat and cheese; repeat until mixture is gone, finishing with cheese. Bake at 350° for about 30 minutes or until cheese is bubbly.
Grease baking sheets. Start oven 10 minutes before baking, set to moderately hot at 400°. Wash raisins and plump, then cool. Chop nuts. Sift flour, measure and resift 4 times with the next 5 ingredients. Press brown sugar through a coarse sieve to remove lumps. In a 3-quart mixing bowl, cream butter and shortening with wooden spoon until smooth. Add sugar and cream well. Scrape spoon. Remove. Beat in egg with rotary beater until fluffy. Then beat molasses until satiny. Remove beater and use spoon. Stir in flour mixture and milk alternately in 2 or 3 portions beginning and ending with flour and mixing until smooth after each portion. Stir in raisins and nuts until well distributed. Drop by heaping teaspoonfuls onto prepared sheet. Bake about 10 minutes or until delicately browned. Remove at once from sheet to cake rack. When cool, store in box or jar with tight fitting lid with sheet of wax paper between each layer. Yields 3 dozen.
Brown pork; add 1/3 cup water. Cover and simmer until tender, about 1 hour. Drain pineapple, reserving syrup. Combine sugars and cornstarch. Add pineapple, syrup, soy sauce and salt. Add to pork; stir until thick. Add pineapple, green pepper and onion. Cook 2 minutes. Serve over hot rice or fried noodles and extra soy sauce.
Heat oil in large skillet over medium-high heat. Add carrot, lentil and onion; cook, stirring constantly, for 3 to 4 minutes. Add broth and rice; bring to a boil. Reduce heat to low. Cover and simmer for 30 to 40 minutes, until liquid is absorbed. Fluff with fork. Remove from heat and sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Makes four 1-cup servings.
Shred cabbage very fine. Add other ingredients. Cover with water and simmer for 1 to 2 hours. Good served with roast pork.
Heat butter in large skillet. Add onions; saute, stirring, until golden, about 8 minutes. Combine onions, bouillon, bay leaf, garlic and thyme. Bring to boil; simmer, covered, for 30 minutes.
Mix asparagus, peas, mushroom soup and mayonnaise and pour into a casserole dish. Top with cracker crumbs and bake at 300° to 350° until bubbling (approximately 30 minutes).
Combine first 4 ingredients in frying pan with enough cooking oil to cover. Simmer over low fire until clear. Combine rest of ingredients; start to simmer on low heat with lid on. After first mixture is completed, add to mixture but drain part of oil. Simmer for approximately 1 1/2 hours. Serve over rice.
In a large bowl, beat cream cheese until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon and vanilla. Fold in whipped topping. Turn into crust. Drizzle chocolate syrup over top of pie and gently swirl with spoon. Chill 4 hours or until set.
Add cooked onion to soup; add carrots and cheese. Place in greased casserole dish. Top with herb stuffing mix combined with 1/2 cup melted butter. Spread on top. Serves 6.
Mix all the ingredients, except nuts, in a saucepan and bring to a boil for 3 to 5 minutes or until the mixture forms a soft ball in cold water. Take off of stove and stir in the pecan halves. Keep stirring until all the syrup sticks to the nuts. Pour the nuts out onto a brown paper bag, separate, and let them cool.
In a small bowl combine all ingredients. Serve with fresh fruit. Cover and refrigerate leftovers. This is a nice dip for diabetics who want to jazz up their fresh fruit.
Mix ingredients together, except apples, for a crumb mixture. Pour over a 9 x 13-inch pan of sliced apples. Bake in 375° oven for 35 minutes or until apples are done.
Cream sugar and butter. Add eggs, one at a time. Dissolve soda in buttermilk. Cut orange slice candy into small pieces. Roll candy, dates and pecans in flour before mixing into cake. Add this mixture to sugar, margarine and egg mixture. Add flour. Bake in tube pan for 2 hours and 45 minutes at 250°.
Melt butter in saucepan. Add marshmallows and stir until melted. Add jello and pour over popped corn. Butter hands and form popcorn into balls. Be sure to let popcorn mixture cool slightly or you will burn your hands!
Cook squash and onion together until tender. Drain. Add sour cream, margarine, salt, nutmeg, black pepper, red pepper and slightly beaten egg. Pour half of the squash into casserole dish. Cover with half of the potato chips and cheese. Add remaining squash, potato chips and cheese. Sprinkle lightly with paprika. Cook in medium oven for 30 minutes.
Cook onions in oleo until soft in a heavy iron skillet. Pour tomatoes in skillet with onions; season to taste with salt and sugar. Cook until not so watery. Break eggs, one at a time, around in tomatoes. Cover and cook until done. Sprinkle with black pepper, if desired.
Mix zucchini and onions; add salt. Mix well. Wash and drain. In a large pan, add remaining ingredients. Mix well. Simmer 5 to 10 minutes. Can in sterile jars. Process 5 minutes in boiling water. This insures sealing.
Lightly brown ground beef in a small amount of oil; drain off excess fat. Combine all ingredients in large kettle. Simmer, covered, for 1 hour.
Cook potatoes, drain, and whip with margarine, salt, sour cream, and cream cheese (a small amount of milk may be added if desired). Pour mashed potatoes in casserole dish. Top with cheddar cheese and bacon bits. Bake at 350 degrees until cheese is melted and potatoes begin to bubble around the edges.
Wash and peel potatoes. Grate potatoes. Add beaten egg, salt and pepper. Mix well. Add flour and onion and mix again. Drop heaping tablespoonfuls of mixture onto hot griddle or frying pan, greased with oil or shortening. Makes approximately 12 pancakes. Serve with sour cream or applesauce.
In a large skillet, combine chicken and about 1/3 of the Italian dressing. Saute until chicken starts to brown. Add veggies and remaining dressing. Cover and simmer 7 to 9 minutes until veggies are crisp-tender, stirring frequently. Serve over pasta; sprinkle with cheese. Makes 5 servings.
Break bread into pieces in bottom of greased pan. Brown sausage and drain. Mix eggs, milk, salt and pepper. Pour over bread.
Combine eggs, buttermilk and oil; mix well. Stir into corn meal until moist. Add remaining ingredients and stir. Pour into greased 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour.
Roll in a big round ball, let set in refrigerator and then roll in chopped walnuts.
Rinse rice in warm water. Cook rice in milk until thick. Add salt, sugar and extracts. Stir in small amount of hot mixture into beaten egg yolks, then add to rest of hot mixture. Cook for 15 minutes. Sprinkle with cinnamon.
Mix well cream cheese, butter and oleo. Add eggs; beat. Add sugar, cake flour and vanilla.	Bake 1 1/2 hours at 325°. Start in cold oven.
Mix corn meal and flour with just enough hot water to make a thick batter. Put the oil in an iron pan and heat hot. Then pour off oil into batter. Mix and pour in pan. Squirt margarine on top. Bake at 450° for approximately 25 minutes until nice and brown.
Spray dish with Pam, 9 x 12-inch. Place bread as a liner in bottom of pan. Sprinkle with cheese and cooked sausage. Mix together eggs, milk, salt and pepper; pour over sausage and cheese. Refrigerate overnight. Bake at 350° for 30 to 35 minutes, until eggs are set.
Mix all ingredients in order given. Sauce can be served on green beans, broccoli, asparagus or other cooked vegetables. Leftover sauce should be refrigerated.
Mix together cake mix, milk, oil and eggs. (Beat in one egg at a time.) Pour mix into angel food cake pan. Bake at 350° for 45 minutes. Let cake cool 10 minutes. Loosen edges of cake with knife. Turn cake out of pan and onto plate.
Using an 8-quart pressure kettle, cook hen in salt, pepper and water on 10 pounds pressure for 50 minutes. Cook chicken breasts, salt, pepper and water on 10 pounds pressure for 15 minutes. Remove chicken. Add margarine to broth; set aside.
Melt butter in a medium saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, about 6 minutes. Add tomatoes, stock and oregano and bring to a boil. Reduce heat and simmer gently until thickened, about 45 minutes. Remove oregano sprigs. Slowly add half and half, stirring constantly. Season with salt and pepper. Garnish with oregano, if desired. Serve hot.
Mix jello and chill until slightly thickened. Beat Dream Whip and cream cheese. Add all ingredients to jello. Refrigerate until jelled. You can put in 9 x 13-inch pan and cut in squares. You can put it in a mold and you will still have some leftover. It makes a good portion.
Mix the first seven ingredients in layers. Spread salad dressing on top 3/4 inch thick. Sprinkle with sugar, salt and white pepper to taste. Cover with grated Cheddar cheese 3/4 inch thick and top with crisp fried bacon (chopped). Refrigerate 1 to 2 hours before serving.
Mix sugar and butter, then add eggs and mix well. Add nuts, dates and raisins that were floured well. Add cinnamon, soda, flour and vanilla. Drop by teaspoonfuls on a well-greased cookie sheet. Bake at 350° until golden brown.
Stir together sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove and stir in lemon juice and margarine; let cool and turn into pie shell. Beat egg whites at high speed until foamy; gradually add 1/3 cup sugar and beat until stiff. Lightly brown meringue at 350°.
Sort and wash beans; cover with water 2-inches over beans and soak overnight. Add salt pork to beans; cover and simmer for 45 minutes. Stir in next 10 ingredients and cook for 1 hour. Brown sausage; drain and add to beans. Cover and simmer 45 minutes. Serve over rice.
Mix all ingredients; beat well. Put in a greased and floured cake pan. Bake at 350° for 35 to 40 minutes. Delicious!
In large bowl, combine dry ingredients. Stir in carrots, raisins and apples. In separate bowl, beat eggs, oil and vanilla and stir into flour mixture. Spoon into well-greased muffin cups (or paper-lined), filling 3/4 full. Bake at 350° for 20 minutes. Makes approximately 18 large muffins.
Mix all ingredients (except potato chips) together and pour into large casserole. Top with chips and bake at 350° for 40 minutes.
Mix the oil with the vinegar, water, lemon juice, garlic and seasonings. In a large salad bowl with a tight-fitting lid, toss the mixture with the broccoli. Let marinate all day or overnight, tossing the mixture several times before eating.
Drain fruit, retaining juice. Heat juice and add Jell-O to dissolve. Add cola and congeal. Mix cream cheese with a small amount of mayonnaise or cream to thin slightly. After Jell-O has partially congealed, add nuts, cream cheese and fruit. Return to refrigerator to finish congealing.
Dice potatoes small, rinse, put in saucepan, cover with water and cook over medium heat until potatoes are tender. Add salt and pepper to taste and margarine. Let simmer 3 to 4 minutes. Add canned milk. Bring to boil for 3 to 4 minutes. Remove from heat and serve.
Mix the first 4 ingredients. Spread on lightly toasted bread. Place on baking sheets and broil 4 inches from heat source for 2 to 3 minutes or until golden and bubbly. Very good!
Bring to boil the water and sugar. Cool and pour over the mixed fruits. Chill. You can also freeze this.
Preheat oven to 375°F. Spray a medium baking dish with vegetable cooking spray. Cook noodles according to package directions, but do not add salt. Drain and lay out flat on waxed paper. Meanwhile, prepare sauce. In a small saucepan, over medium-low heat, combine cream cheese, milk and Parmesan cheese, stirring until smooth. Set aside. Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add mushrooms and green onions. Cook, stirring, until tender, about 5 minutes. In a blender or food processor fitted with the metal blade, combine mushroom mixture, ricotta, chicken and parsley. Process until smooth. Spoon mushroom mixture down center of each noodle and roll up tightly. If you want, you can drizzle a small amount of the sauce down center of each noodle. Place rolls, filling sides up, in prepared dish. Spoon sauce on top. Cover with foil. Bake rolls until heated through, about 25 minutes. Serve immediately.
Sift cake mix and jello into bowl. Add oil, eggs and warm water and beat well. Add strawberries and mix well. Pour into 3 layer cake pans. Bake at 350° for 25 to 30 minutes.
Combine ingredients, mixing as for a cake. Fill muffin pans about half full, leveling with a knife. Bake at 350° for 10 minutes, then increase to 450° to brown. Makes 8 biscuits.
Roll out dough, cut biscuit size, seal edges with water. Place cooked apples in center and fold over and seal with fork. Fry in oil, about 1 inch in skillet, turn over and fry until brown.
Cook noodles as directed on package. Saute beef, onion and green pepper in a large frying pan until beef is lightly browned and vegetables are tender. Drain off fat; add flour to frying pan and stir well. Add tomatoes and seasonings. Combine noodles with meat sauce and put in 9 x 13 x 2-inch baking dish; top with the shredded cheese. Bake at 350° for 30 to 35 minutes or until heated through and bubbly. Makes 8 to 10 servings.
Mix first 4 ingredients and pat into bottom of greased and floured 9 x 13-inch baking dish. Mix the next 4 ingredients and pour over base. Sprinkle with slivered almonds. Bake for 40 minutes at 325°. Chill and then cut into bars.
Into a mixing bowl, sift first 5 ingredients. In another bowl, beat the eggs, milk, melted butter, orange zest and orange juice. Stir into flour mixture just until dry ingredients are moistened. Fold in blueberries and nuts. Pour batter into a greased loaf pan and bake at 350° for 60 to 70 minutes. Remove from pan. Cool. Wrap in foil and store overnight before cutting and serving.
Beat sugar, cream cheese and sour cream together. Add Jell-O and beat. Add Cool Whip, vanilla and peaches. (Stir Cool Whip, vanilla and peaches by hand.) Pour into crust and chill.
Cut your sausage up thin. Saute in skillet and set aside. Cut up your onions, pepper and celery (coarsely) and saute in olive oil. Add tomatoes, seasonings, tomato paste and sausage. Add mushrooms and beans last. Cook long and slow on medium to low heat, not high heat. Serve over rice with garlic bread.
Cook the garlic, onion and green pepper in the oil until soft. Add the beef and cook until lightly browned. Add the tomato sauce and chili powder. Cover and cook slowly for 20 minutes. Add the beans and simmer, uncovered, 20 to 25 minutes. Serve at once or make ahead and reheat. Add water to thin. Can be frozen.
Mix well. Store in airtight container. Use 2 heaping teaspoons of mix (or to taste) in cup of boiling water. Drink whenever you feel chilly.
You will need 2 sheets (18 x 24-inch each) Reynolds Wrap| heavy-duty aluminum foil.
Beat egg yolks and add to the milk. Combine crackers with the egg and milk mixture. Add 1/2 cup sugar, vanilla and coconut in a saucepan. Cook until thickened. Allow egg whites to reach room temperature, then beat gradually, adding the remaining 1/4 cup sugar. Beat until stiff peaks form. Spread egg whites on top of cracker pudding and place in 350° oven until delicately brown.
Mix white sugar, vinegar and celery seed. Combine until sugar dissolves. Take Vlasic dill pickles, drain, rinse and slice thin. Slice onions. Stir into sugar mixture and return to jar. Roll jar until all sugar is dissolved. Put in refrigerator and enjoy.
Fry hamburger and season with garlic powder and seasoned salt until crumbled. Drain and discard grease. With hamburger, add onions and peppers. Saute for 5 minutes; mix in next ingredients (soup, beer, Worcestershire sauce, oregano, Tabasco sauce and tomatoes). Reduce heat and simmer 30 minutes (partially covered). Stir occasionally. Serve open-faced over heated buns. Sprinkle on cheese.
Preheat oven to 325°. Mix ingredients together; knead until consistency becomes doughy. Press into greased mold. Bake 45 minutes until lightly browned and springy to touch. Cool and turn out.
Mix ingredients together, pouring milk slowly into flour. May not need a full cup. Roll out on floured board. Cut in pieces. Drop into boiling chicken broth.
Note: Make this up in a gallon size Ziploc bag and this will be a piece of cake!
Melt chocolate. Roll or dip 2/3 of pretzel log in melted chocolate. Roll in nonpareils.
Cook and bone chicken or use 4 or 5 chicken breasts. Saute in butter the mushrooms, green pepper and onion.
Cook rice per directions on the box. Cook the bacon and crumble it. Combine the raisins and water. Saute celery and onion for 10 minutes. Combine all items and lay pork chops on top. Bake at 300° for 20 minutes.
Put pineapple and jello in saucepan; heat to dissolve jello. Let mixture cool a little, then add buttermilk and Cool Whip. Mix with mixer and place in refrigerator.
Mix together. Bake in a 325° oven for 10 minutes, then reduce to 300° for 35 minutes or until done. Makes two 9-inch deep dish or 3 small crusts.
Melt margarine. Add Worcestershire sauce and salts. Pour over all ingredients, which have been mixed, then mix well. Bake at 350°, stirring every 10 minutes for about 30 minutes or until lightly browned.
Mix all ingredients and beat well. Pour into tube pan and bake at 350° for 45 minutes or until done. Serve plain or with whipped cream.
Boil chicken until tender. Cut meat into chunks. Precook potatoes, onion, celery, peas and carrots until tender. Drain. Add chicken broth and cream. Cook over medium heat until mixture is thick enough to coat the back of a spoon. Place one pie crust into the bottom of a deep dish pie pan. Layer chicken and vegetables in the crust and top with sauce mixture. Cover with second crust and make several slits in top of the crust. Bake at 400° for 30 minutes or until golden brown.
Line dish with Fritos. Layer cooked rice, chili, cheese, onions, lettuce and tomatoes. Serve immediately.
Dissolve bouillon cubes in water. Add other ingredients. Chill. This can be served frozen.
Shells: Combine chicken/ mushroom soup and sour cream; mix well. Add chicken to half of mixture. Mix well. Stuff this mixture into partially cooked manicotti shells. Place stuffed shells in baking pan.
In a large bowl, combine the pickled beets and their juice with the vinegar, 4 cups water, garlic, bay leaf, pickling spices and salt. Add boiled eggs and onion rings. Cover and refrigerate for several days.
Sift dry ingredients. Add shortening, 2/3 cup buttermilk and flavoring. Beat about 1/2 minute at low speed, then 2 minutes at medium. Add rest of buttermilk and eggs. Beat 2 more minutes. Makes 2 layers or 24 cupcakes. Bake at 375° about 25 minutes.