HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Combine onion, pepper, zucchini, okra, tomatoes, tomato liquid and bouillon in well-greased covered casserole. Add basil, parsley and black pepper to taste. Bake for 1 1/2 to 2 hours. Uncover the last 30 minutes to cook down juices. Serve with bowl of grated cheese to sprinkle on each portion.
Pour pudding over above ingredients. Mix. Chill in refrigerator several hours before serving.
Combine all ingredients and make into 1-inch balls. Place on wax paper-lined cookie sheet and freeze.
Brown hamburger meat with onion and celery until tender. Add catsup, tomatoes, water, chili powder, salt and pepper. Simmer 15 minutes, then add tapioca and cook until thick. Serve on toasted buns.
Combine rice (uncooked) with beef, egg, onion, salt, marjoram, pepper and 1/2 cup tomato juice; mix lightly. Shape mixture into 18 balls and place in skillet. Pour the remaining 2 cups tomato juice over the meat balls. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes or longer, until done, turning once and basting occasionally.
Mix all together until Jell-O and Kool-Aid are completely dissolved, then add 2 cups of cold water and stir. Pour into mold and freeze. Makes 18 popsicles.
Combine turkey giblets, except the liver, with water, salt and pepper in saucepan. Bring to gentle boil. Lower heat and cover. Simmer 1 hour or until giblets are tender. Add the liver; simmer 15 minutes longer. Drain mixture, reserving 1 cup of broth. Finely chop giblets and set aside. Melt butter in medium size pan; stir in flour until smooth. Add reserved cup of broth. Cook over medium heat; stir constantly, until mixture thickens and boils. Stir in milk and chopped giblets. Season to taste.
Grease 18 muffin cups. Preheat oven to 350°. In a large bowl sift flour, baking soda, sugar, salt and cinnamon. Add carrots, raisins, apple, nuts and coconut. In another bowl stir together eggs, oil and vanilla. Add these to the flour mixture until batter becomes moist. Fill muffin pans and bake for 30 to 35 minutes.
Preheat oven to 400°. Prepare stuffing mix according to package directions, adding vegetables with seasoning packet. Combine soup, milk and parsley; set aside.
Mix all. Slit pocket inside and stuff. Rub on outside as well. Roast at 350° for 20 minutes per pound.
Put cooked apples, sugar and vinegar in crock-pot. Cover and cook on low for 12 hours. Add spices and cook on High for 3 hours, uncovered. Seal in jars.
In a large mixing bowl, cream together the shortening, sugar, vanilla and salt with an electric mixer. Add the egg and beat the mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds. In another bowl, combine the flour and baking powder. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated. Roll the dough into a ball, cover it with plastic wrap and chill for 1 hour. Preheat oven to 325 degrees.
Combine all ingredients; marinate in the refrigerator overnight. Before serving, drain off all liquid and remove the garlic.
Melt together margarine and unsweetened chocolate or cocoa. Cream sugar and eggs. Add chocolate mixture, flour and vanilla. Mix together. Bake at 350° for 25 minutes in a greased pan.
In a bowl cream the cream cheese and sour cream until smooth. Add the Ranch dressing and beat. Drain frozen spinach and add to the mixture. Cut the center out of the bread; use these pieces for dipping. Fill the center of bread with mixture. Chill and serve.
Saute in butter until tender the onion, pimento and bell pepper. Mix corn, rice, eggs and Cheddar cheese. Top with 1/2 to 3/4 cup of Cheddar cheese. Bake for 30 to 40 minutes at 350°.
Prepare Hamburger Helper. When it's done, add soup and green beans. Cook for 10 minutes. Eat. Very good.
Boil 8 Ball Park hot dogs in boiling water. Garnish with mustard, ketchup, relish and onions.
Mix sugar, margarine and Crisco, beat well. Add eggs one at a time, beat well after each egg. Sift flour, cocoa, salt, and baking powder together; add to other ingredients and beat well. Pour in tube pan that has been lightly greased and dusted with flour. Bake for 1 1/2 hours at 325 degrees or until cake is done.
Chop water chestnuts into a greased 2-quart casserole dish. Add rest of ingredients and mix. Cover top with crushed potato chips. Bake in a preheated 350° oven for 45 minutes.
Preheat oven to 400°. Grease a heavy baking dish that can be used for serving. In a medium saucepan, heat the butter and whisk in flour, whisking until bubbly, about 2 to 3 minutes, but do not let brown. Remove from heat and whisk in milk, beating vigorously to blend well. Return to moderate heat. Add dash of salt and pepper. Add garlic powder. Cook and stir until sauce is thickened and smooth. Add the grated cheese and stir until melted. Place the potatoes in baking dish and pour sauce over them. Mix gently with a wooden spatula in order not to break up the potato slices. Sprinkle the top with paprika. Bake 20 minutes. Serves 4 to 6.
Blend flour, salt and baking soda. Mix corn flakes, oats and nuts. Combine all ingredients together and drop by spoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Add mayonnaise for consistency desired. Mix and store in refrigerator. Makes approximately 4 dozen small sandwiches or 1 pint.
Boil first 6 ingredients for 5 minutes. When cool, add soda mixture. Add nuts and flour mixture. Put in 8 x 8-inch greased and floured pan and bake at 350° for 40 minutes.
Dissolve jello in 2 cups hot water. Add 1 1/2 cups cold water and lemon juice. Chill until slightly thickened. Add drained pineapple, diced bananas and marshmallows. Chill until firm.
Slice squash into 1/2-inch pieces. Boil 3 minutes or until tender. Drain; add onion and beaten eggs, mixed with seasonings. Melt butter and stir into cracker crumbs. Sprinkle over squash. Bake at 350° for 35 to 40 minutes or until browned. Makes 6 servings.
Cook rice 20 minutes. Pour boiling water over broccoli. Saute onions and celery in margarine. Mix all ingredients together and pour into a large casserole dish. Bake 40 minutes at 350°.
Brown the hamburger in a skillet until it loses its reddish color. Add the onion and continue to cook until onion is glazed and transparent. Add the salt and pepper.
Preheat oven to 350°. Grease and flour Bundt pan. Beat sugar, butter, eggs and vanilla in large bowl on low speed for 30 seconds, while scraping bowl. Beat on high for 5 minutes, still scraping the bowl. Beat in flour, baking powder and salt slowly with milk on low speed. Pour into pan and bake until toothpick comes out clean, 70 to 80 minutes. Cool for 20 minutes.
In a large bowl, mix fruits, raisins, concentrate and honey. Just before serving, stir in Muesli. Spoon into 4 bowls, dividing equally. Top with yogurt, dividing equally. Makes 4 servings.
Fry bacon in large skillet over medium heat until crisp. Drain, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Add mushrooms, onion and garlic to reserved drippings and cook over medium heat until tender and most of mushroom liquid has evaporated, about 6 to 8 minutes. Mix in flour, salt and pepper. Add cream cheese, Worcestershire and soy sauce. Reduce heat to low and stir until cheese is melted. Remove from heat; stir in sour cream and bacon. Serve warm with assorted crackers.
Melt Jell-O in hot applesauce. Combine remaining ingredients. Chill and serve.
Cream sugar and margarine thoroughly. Beat until light. Bear in eggs, one at a time. Add vanilla and vinegar. Pour into unbaked pie shell. Bake at 375° for 30 minutes.
Stir all ingredients together in bowl. Make into balls like marbles. Dip into sugar. Put on greased pan and bake at 350° for 10 to 12 minutes.
Saute apples and butter in pan on medium heat for 5 minutes. Add remaining ingredients (sugar, cinnamon and nutmeg). Reduce heat and simmer for 10 minutes in covered pan. Mix flour and salt together. Add eggs and milk. Stir with wire whisk until well blended. Pour into ovenproof skillet with 1 teaspoon melted butter. Bake for 10 minutes. Pancakes will fluff up. You will need to punch down with fork. Lower temperature to 350° and bake for 5 more minutes.
Wash and dry fillets and cut into serving pieces. Season, dip in oil and coat with corn flake crumbs. Arrange in a single layer in a lightly oiled shallow baking dish. Bake at 500° for 10 minutes without turning or basting. This method produces a crisp coating. Looks almost like deep-fried fish.
Mix sugar, flour and cocoa, then add milk. Beat eggs and mix. Add butter last. Pour in baked pie shell. Cook ingredients in a double boiler.
Cook linguine in Dutch oven according to package directions. Drain and return to Dutch oven. Saute garlic in 1 tablespoon olive oil in skillet. Add clams and next 5 ingredients. Cook on low, stirring constantly 5 minutes. Pour over hot linguine and toss. Place on warm platter. Top with Parmesan cheese. Yields 4 to 6 servings.
Combine first 6 ingredients, blend well and pour into pie shell. Bake at 300° for 45 minutes.
Preheat oven to 325°. Put butter and baking soda into a 1-cup measuring cup. Fill up to one cup with boiling water. In a bowl, place dates and nuts and pour boiling water over them. Cool. Mix in sugar, egg yolk, flour, vanilla and salt. Pour into greased 9 x 5-inch loaf pan. Bake for 1 hour. Slice and serve with butter and cream cheese.
Spray Pam into 10-inch casserole dish. If using sausage, brown and drain. Place cubed bread in bottom of dish. Layer meat over bread. Layer cheese over meat. Beat eggs and milk with salt and pepper. Pour mixture over cheese. Bake at 350° for 45 minutes.
Mix all ingredients except for pie filling. Put 1/2 dough in bottom of cake pan. Then layer on pie filling. Spread remaining dough on top. Bake 350° for 45 minutes.
Soak beans overnight. Drain, re-cover with water and bring to boil. Simmer gently for 30 minutes. Drain bean juice and reserve 1 to 2 cups. Add remaining ingredients to beans and mix. Pour mixture into a bean pot or large casserole bowl. Cover and bake at 300° for 5 to 7 hours. If liquid evaporates below level of beans, add beer or reserved bean juice. Remove cover the last 45 minutes.
In a saucepan, bring sugar and Karo to a boil. Stir in butter and peanut butter until dissolved. Remove from heat and pour mixture over cornflakes. Stir until all flakes are coated. Drop by spoon onto cookie sheet. Cool and enjoy! Makes 25 or more, depending on the size.
Spread slices generously with butter. Arrange in buttered dish with buttered side down. Beat eggs slightly. Add sugar, salt and milk. Strain and pour over bread. Let stand 30 minutes. Bake one hour in slow oven. Cover the first half hour of baking. The top of pudding should be well browned.
Cream confectioners sugar and margarine in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, vanilla extract and almond extract. Beat at medium speed for 10 minutes. Do not underbeat. Pour into greased and floured tube pan. Bake at 300° for 1 to 1 1/2 hours or until cake tests done. Remove to wire rack. Cool completely. Wrap in plastic wrap. May freeze for later use. Yield: 16 servings.
Put all of the ingredients into a crock-pot on low until heated through and through. Serve while hot.
Sift together flour, sugar, soda, salt and cinnamon. Add oil and eggs. Mix well and fold in carrots. Mix well and pour in three pans and bake at 375° until done.
Dissolve the warm water and yeast together and let stand 5 minutes. Stir in the remaining ingredients. Let rise until doubled. Pat into 12-inch pizza pan, forming sides.
Mix dry ingredients together. Mix remaining ingredients and add to dry ingredients. Stir carefully. Turn batter into two greased loaf pans. Bake at 350° for 1 hour and 15 minutes. Cool in pans for 10 minutes. Turn out onto cooling racks. This makes 2 large loaves or 3 small loaves.
Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining batter into ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°.
Combine flour with salt and pepper and pound into meat. In preheated skillet at 325°, melt shortening. Brown meat on both sides. Add remaining ingredients. Reduce heat to 225°. Cook, uncovered, for 1 1/2 to 2 hours. Serve with vegetable gravy. Makes 6 servings.
Place cooked noodles in a lightly greased 8-cup baking dish. Brown beef in a large skillet. Remove meat to a bowl; drain all but 1 tablespoon fat from skillet. Saute onion in fat in skillet until tender. Return beef.
Mix package of pudding with 1 cup milk. Mix Cool Whip gradually. You may not need the entire bowl. Next, add the Snicker pieces. Mix well, then add apple pieces and mix well. Should end up with a thick consistency and absolutely no calories!
In shallow 3-quart casserole, mix oil and next 3 ingredients. Add potatoes, onions and zucchini, turning to coat all sides. Cook, covered, on High 12 minutes until potatoes are tender; stir often. Add peppers. Cook, covered, on High for 10 minutes more. When vegetables are all done, sprinkle with shredded cheese and cook 1 minute more until melted. Makes 4 servings. About 370 calories per serving.
Cream together 2 cups light brown sugar and 3/4 cup margarine. Then add cold water. Stir in remaining ingredients slowly until well mixed. Drop by teaspoon on a buttered pan. If dough is not stiff enough, add more flour. Before baking, cut a maraschino cherry, place cut side down and bake.
Beat egg yolks well; add milk and then sifted dry ingredients and the melted butter. Add the well drained corn and drop by spoonfuls into deep 375° fat and fry until golden brown. Drain on paper towels and serve hot with maple syrup.
Mix hamburger meat with rice and roll into small balls. Saute onion in margarine. Add tomatoes, garlic, salt and oregano. Add 1 can of water and bring to a boil.	Drop your hamburger and rice balls into the boiling ingredients. Cover and simmer until meatballs look done.
Mix all ingredients together. Pour into Bundt cake pan or 13 x 9 x 2-inch cake pan. Bake at 350° for about 55 minutes.
Beat eggs until foamy. Gradually beat in oil and sugar. Add grated zucchini and cinnamon, salt, baking powder and soda. Mix well. Blend in flour. Mix well after each addition. Fold in nuts. Pour into greased cake pan (or large Bundt pan) or 3 loaves. Cook in 350° oven for 1 hour. Cool completely. Dust with confectioners sugar. Good with cream cheese.
Saute meat, onion and pepper in oil using 10-inch frypan with lid. When meat has browned, arrange following on top in layers in order given: rice, corn, tomatoes, salt, cheese, olives and olive juice. Cover pan tightly. Bring to boil; reduce heat to simmer and cook 15 minutes. Serve from frypan.
Blend soup, milk, salt and pepper. Arrange alternate layers of potatoes, onion, soup mixture and cheese in buttered casserole. Dot top with margarine and sprinkle with paprika. Cover and bake at 375° for about 45 minutes. Uncover and bake 15 minutes or until potatoes are tender.
In heavy soup kettle, melt butter. Add oil. Add onion, scallions and garlic. Add celery and cauliflower. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and slightly cool.
Place venison in earthenware bowl or glass baking dish with onions, bay leaves, peppercorn, cloves, berries, salt, vinegar and boiling water. Cover tightly; refrigerate at least 3 days, turning meat twice a day. Never pierce meat when turning. Drain meat, reserving marinade. In heavy skillet, brown meat on all sides in shortening. Add marinade mixture, Cover tightly; simmer 3 to 3 1/2 hours or until meat is tender. Remove meat and onions from skillet and keep warm. Strain and measure liquid in skillet; add water, if needed to measure 2 1/2 c. liquid. Pour liquid into skillet, cover and simmer 10 minutes. Stir gingersnaps and sugar into liquid. Cover; simmer gently 3 minutes. Serve meat and onions on a platter. Accompany with gingersnap gravy. Makes 6 servings.
Melt drippings in 10-inch iron skillet in hot oven (425°). Add milk, egg and drippings to corn meal. Stir until well blended. Pour into hot, prepared skillet. Bake in preheated oven at 425° for 20 to 25 minutes.
Press rolls flat on cookie sheet and bake until brown in 350° oven (about 7 to 8 minutes). Mix cream cheese and Ranch dressing mix. Spread on cooled crust. Top with chopped veggies and Cheddar cheese.
Put ground meat in large skillet in a small amount of Crisco oil. Add chopped onions, peppers, salt and black pepper. Let cook until meat is half done, but not brown or crispy. Drain some of the fat. Add mixed veggies. Let cook on low temperature until all is done. Serve hot with cornbread.
Cut bacon slices into 1/2-inch pieces. Place bacon pieces in large skillet; cook over medium heat until bacon is golden brown, stirring frequently with a wooden spoon. Using a slotted spoon, transfer cooked bacon to paper towels to drain; set aside. Pour off bacon fat from skillet; return 1 tablespoon bacon fat to skillet. Cut garlic cloves into very thin slivers. Add olive oil and garlic to skillet; saute until garlic is golden brown, stirring constantly with a wooden spoon.
Saute the onion and celery in margarine. Pour the rice, beef consomme and mushrooms in pan. Cook until consomme is absorbed in rice. This is a good side dish with steaks or chops.
Chop that all really fine - and you can add bean sprouts, cabbage, etc. if you want. Brown everything together and drain the meat mixture really good. Let it cool for a little bit. Take your lumpia wrappers and put one large spoonful of meat mixture in one of the corners. Start rolling and half way fold the ends in and then continue. Make sure you wrap it really tight. Take flour and water mixture and just use that as like a glue to make the end stick together. Fry in regular oil until golden brown.
In a large bowl, combine all ingredients. Put in a shallow baking pan. Shape into loaf. Bake 45 minutes at 350°.
Combine dry ingredients. Cream butter and sugars. Add egg and vanilla. Alternately, add pumpkin and dry ingredients to creamed mixture. Stir in bits. Drop by spoonfuls onto cookie sheet. Bake at 350° for 12 minutes.
Combine salt, thyme, marjoram, celery salt and pepper. Rub chicken with seasonings. Rub cavity of bird with additional salt. Skewer neck skin to back. Tie legs to tail; twist wings under back. Place chicken in pot, breast side up. Cover tightly; place in unheated oven. Turn oven to 400° and bake until chicken is tender, about 1 1/2 hours.
Place first 6 ingredients in a casserole dish and mix well. Crush crackers and mix with melted margarine, then sprinkle over top. Bake at 350° for 40 minutes.
Mix together in a bowl that can be covered and keep in refrigerator overnight. Keep mixed well; it will keep for several days.
In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat sour cream, water and butter until very warm (120° to 130°). Stir into dry ingredients. Mix 1 egg and enough remaining flour to make soft dough. Knead on floured surface until smooth (about 4 minutes). Divide into 12 equal pieces. Roll into smooth ball. Place on greased baking sheet; cover. Place large shallow pan on counter, half-fill with boiling water. Place back in sheet over pan. Let rise 20 minutes. With scissors, make 6 (3/4-inch) deep around outside of each roll. Beat remaining egg and brush on rolls. Sprinkle with sesame seed. Bake at 400° for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack. Makes 1 dozen rolls.
Toss steak strips with flour, coating well. Brown in oil. Drain well. Add soup, water and catsup. Cook over low heat for 1 hour. Stir to prevent sticking. Add bell pepper and cook 30 minutes more. Serve over hot rice. Serves 6.
Put milk, chocolate morsels, marshmallows and salt into a heavy 1-quart saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens. Take off heat. Cool to room temperature. Line bottom and sides of 9-inch pie pan with vanilla wafers. Spoon half of 1 quart vanilla ice cream over the wafers. Cover with half of chocolate mixture. Place whole nuts on top. Freeze until firm, 3 to 5 hours.
Blend shortening, sugar, salt, eggs, grated orange rind and orange juice. Stir in dry ingredients (which have been sifted together). Add nut meats and blend well. Drop from teaspoon on a greased baking sheet. Bake at 375° for 15 to 20 minutes or until brown. Cover with Orange Icing while warm.
Cook pasta until half done. While this is cooking, chop broccoli and slice mushrooms. Drain pasta; return to pan and add broccoli, mushrooms, margarine, minced garlic, chicken stock, half and half and milk. Cook until pasta is done and broccoli is tender-crisp. Add Parmesan cheese. Add more if needed to make right consistency to serve.
Pour beer into a bowl, add flour. Mixture will foam. Stir in salt, paprika and baking powder. If using to fry fruit, you may want to use cinnamon or nutmeg instead of paprika.
Drain artichokes, reserving oil. Saute onion and garlic in artichoke oil until clear. Beat eggs; add bread crumbs, seasonings, cheese and chopped onion. Mix well. Spray quiche pan or 9 x 13-inch pan with oil. Spread evenly. Bake for 30 minutes at 350°. Cool. Cut into 1-inch squares if using 9 x 13-inch pan. Can reheat to serve.
Put onions and jalapenos in blender until finely chopped. Add spices and drained tomatoes and pulse just till well blended.
Combine all ingredients, except ginger ale. Add ginger ale just before serving. Makes 2 gallons.
Mix all together, except Ritz crackers and melted butter. Crush Ritz crackers and put on top of casserole with melted butter. Cook at 350° for 45 minutes.
Slice cookies on pizza pan close together. Cook and let cool. Mix cream cheese, sugar and vanilla. Whip and spread on crust. Mix other ingredients and glaze. Pour on top and chill. Other fruits can be used. Serve with Cool Whip on serving plate.
Bake chicken wings at 400° for 30 minutes. Mix all ingredients together. Cook until thickens. Brush over chicken wings. Continue baking, turning and brushing until all the mixture is used. Cook about 40 minutes more. Serve hot.
Mix all together, add nuts if you wish. Spread in cookie sheet and sprinkle small package of chocolate chips over top. Bake at 350° for 25 minutes.
Clean and dry fish. Cut into pieces. Dip in 1 cup milk after having salted it. Then dredge in bread crumbs. Place in baking dish with a little olive oil and a little butter; no water. Brown quickly in very hot oven.
Preheat oven to 425°. In large bowl, combine sugars, flour and cinnamon. Add fruit and mix well. Turn into pie shell. Dot with butter. Cover; seal edges and cut slits in top crust. Bake 40 minutes or until golden brown.
Mix liquid ingredients, then add all dry ingredients. Make into small cookies approximately heaping teaspoonful, as they will spread in cooking. Bake 12 minutes at 375°. In glass oven may use 325° for 10 minutes. Makes 5 dozen. Do not brown as they are very short and will burn easily.
In a bowl in the microwave, heat cheese until melted. Add Ro-Tel tomatoes and chili and heat until soft. It is good to keep this in a fondue dish or small crockette pot.
Wash and scrape carrots. Cut into diagonal slices about 1-inch long. Cook in boiling salted water until tender; drain and cool. Combine carrots, onion and green pepper in a large bowl.
In a bowl, combine salmon, onion, egg, saltines, Worcestershire sauce, salt and pepper. Shape into 6 patties. In a skillet, fry patties in butter over medium heat for 3 to 4 minutes on each side. Yield: 3 servings.
Combine first 5 ingredients for a marinade. Place in large bowl; add drummettes and stir to coat all pieces. Set aside for 30 minutes. In a shallow bowl, combine corn flakes, walnuts and wheat germ. Dip drummettes in flour, then egg whites and roll in corn flake mixture. Shake off any excess coating. Preheat oven to 350°. Place drummettes in a 9 x 13-inch baking dish and bake for 25 minutes or until golden brown.