HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt and pepper. Dredge pot roast in seasoned flour and brown in fat in Dutch oven. Pour off drippings. Dissolve bouillon cube in hot water. Add bouillon, bay leaves, garlic salt, marjoram and basil to meat. Cover tightly and cook slowly 3 to 3 1/2 hours, until meat is tender. Remove meat to hot platter, discard bay leaves and thicken cooking liquid with flour for gravy.
Mix together grated cheese, mayonnaise, celery and onion. Mix together Ritz crackers and melted butter. Grease casserole. Place vegetables on the bottom, cheese mixture next, then spread crackers and butter mixture on top. Bake at 350° for 30 minutes.
Prepare the first four ingredients in salad bowl. In blender, place the remaining ingredients and mix for 1 minute. Store left over dressing in refrigerator. Keeps well.
Put a layer of wafers in baking dish. Add a layer of fruit to which sugar has been added, then add nuts to which margarine has been added. Make another layer of each. Chill 4 hours. Unmold on cold platter. Top with whipped topping and cherries.
Melt butter over low heat. Remove from heat and add evaporated milk, sugar, eggs and salt. Beat until well blended. Add flour and baking powder. Stir in egg mixture to blend. Add vanilla and nuts. Bake in greased 11 3/4 x 7 1/2 x 1 3/4-inch pan at 350° for about 45 minutes.
Blend cream cheese and mayonnaise. Add olives, olive liquid and nuts. This should be soupy but thickens up after chilling. Excellent spread on small slices party rye bread, toast or bagel rounds or crackers.
In pot, melt margarine. Put flour and pepper in margarine and blend. Add milk and stir until margarine mixture is melted. Add cheese and stir until melted. Cook macaroni as directed. Put macaroni in 13 x 9-inch baking dish. Put cheese mixture over macaroni. Bake at 350° for 15 to 20 minutes.
Mix sugar and oil in blender. Add remainder of ingredients. Blend. Chill. Very good.
In a skillet over medium heat in hot margarine, cook chicken 10 minutes or until browned on both sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer 10 minutes or until chicken is fork-tender and broccoli is done. Delicious!!
Mix the Jell-O with the hot water; dissolve and let cool. Mix with the cool Jell-O the following: cottage cheese, crushed pineapple, mayonnaise, milk and pecans. Refrigerate this overnight and you will enjoy it the following night. Serves 6.
Crumble ground beef and sausage in a large skillet. Add onion, green pepper, salt and pepper. Cook over medium heat until meat is browned and onion is tender. Drain well. Stir in remaining ingredients, mixing well. Spoon into a lightly greased 3-quart casserole. Bake at 350° for 25 to 30 minutes or until bubbly. Yield: 12 servings.
Mix together the mashed potatoes, butter and sugar. Add beaten eggs. Then add vanilla and milk. Spray a casserole dish with Pam and put mixture in dish.
Brown chicken in oil. Add garlic, green peppers and carrots. Saute briefly. Add bouillon, soy sauce, sherry, vinegar, sugar, ginger and pineapple with juice. Bring to a full boil. Stir in rice (optional). Cover; remove from heat and let stand 5 minutes. Stir before serving. Cooked rice can be served on the side. Makes 4 servings.
Mix all ingredients. Refrigerate 1 hour. Shape into small balls. Freeze. Bake frozen balls 20 minutes at 350°.
Preheat oven to 400°. Spoon filling into pastry shell. In a bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Stir in nuts. Crumble over pie filling. Bake 40 to 45 minutes or until top is golden and filling is bubbly. Remove to wire rack to cool. Makes 8 servings.
Fry ground beef, onion and celery until celery is tender. Put in bottom of 2-quart casserole dish. Layer corn and soups, then top with Tater Tots. Bake, uncovered, for 1 hour at 350°.
Heat oven to 400°. In 9-inch square baking pan, melt butter in oven (3 to 5 minutes). Meanwhile, in medium bowl, combine all ingredients except milk. Stir in milk just until moistened. Turn dough onto lightly floured surface; knead 10 times or until smooth. Roll dough in 12 x 4-inch rectangle. Cut into 12 (1-inch) strips. Dip each strip into melted butter. Place in same pan. Bake 20 to 25 minutes or until lightly browned.
Cook beef, garlic, onion and green pepper in a heavy skillet over medium-high heat, stirring frequently, to break up meat. Cook until onion is soft and meat has a gray color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. Makes 7 servings.
In 10-inch skillet, melt butter until sizzling. Stir in brown sugar and mustard. Add apples. Cook over medium heat, stirring occasionally, until apples are crisply tender (5 to 7 minutes). Place ham steak in same skillet, arranging apples on ham steak. Cover; continue cooking until ham steak is heated through (5 to 7 minutes). Makes 4 servings.
Preheat oven to 350°. Mix all ingredients together. Place in greased 9-inch square pan.	Bake for 30 minutes. Cut into squares and serve.	Good hot or cold. Makes 8 servings.
Combine sugar, corn syrup and water in a saucepan and cook to soft ball stage. Add peanuts and cook to hard crack stage. Remove from heat and add soda, salt and vinegar. Stir well and pour into a buttered cookie pan. Cool and break into pieces.
Line pan with 1/2 crushed wafers. Cream powdered sugar and butter; add beaten eggs and beat. Repeat. Beat in vanilla and pour mixture over wafers. Whip cream; add sugar and pour over first mixture. Pour pineapple over that and sprinkle rest of wafers over top. Let stand in cool place 12 hours.
In 6 to 8 quart pot brown garlic in olive oil. Steam spinach with cover on; add rest of ingredients. Cook elbow macaroni and add to mixture. Break to high simmer; add wine to boil off alcohol (1 to 2 minutes). Serve in bowl; sprinkle with parsley and Parmesan cheese. Enjoy with crusty bread.
Brown rice in oil. Add tomato sauce, water and spices; bring to a boil. Let boil for 20 minutes, then cover and simmer for 10 to 15 minutes, or until liquid is absorbed.
Chop dates, raisins, and candied cherries. Crush graham crackers. Slightly toast pecans with a little butter then grind or chop. Melt marshmallows with butter in double boiler. Mix all ingredients together (you will have to mix with your hands). Line a box with wax paper; butter wax paper and pack cake into box. Refrigerate. (Will keep a long time in refrigerator.)
Drain beans. Marinate overnight. Stir often to be sure all vegetables are marinated.
Remove skin and fat from chicken. Season all sides with season salt. Lay pieces, bone down, in a baking dish. Cover tightly with foil. Bake 45 minutes at 375° or until juices run clear when pricked with a fork. Be sure to retighten foil after checking.
Wash and pat dry chicken with paper towels. Melt the margarine, butter or vegetable oil in a shallow baking pan. Stir in remaining ingredients. Roll chicken pieces in the mixture, then arrange in a single layer in same pan. Bake at 375°, basting occasionally, for 30 to 35 minutes.
Reserve 1/2 of chopped beef. Mix all ingredients and roll into a ball. Then roll in remaining half of beef. Chill for 1 hour. Serve with crackers.
Beat first 4 ingredients together. Put a vanilla wafer in the bottom of a small cupcake holder. Pour the cupcake holder about 1/2 full with batter. Bake at 350° for 20 minutes. Refrigerate overnight.
Cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. Add flour; blend well but do not overbeat.	Bake in a 10-inch tube pan at 325° for 1 hour and 15 minutes.
Put pineapple and jello together. Boil for 3 minutes. Cool for 5 minutes. Add cottage cheese. Fold in Cool Whip and nuts. Mold 30 to 45 minutes. May be made the day before. Yummy.
Layer bacon, lettuce, tomato, broccoli and onion in order listed in large, glass salad bowl.
Sift flour. Make big hole in middle and put all ingredients in hole. Add buttermilk. Mix with hands to make a stiff dough. Roll out and cut with cutter; don't roll too thin. Bake at 425° until done, but not too hard. Brown lightly with oven on broil.
Press crescent rolls into a 13 x 10-inch casserole dish, bringing up sides to hold liquid (like pizza). Sprinkle sausage over bottom, on top of the crescent roll layer. Add hash browns and cheese. Combine eggs, milk, salt and pepper and mix well. Pour over top of all. Bake at 375° for 25 to 45 minutes, when eggs are set and top is browned.
Dissolve jello in 1 cup water. Add remaining ingredients and stir well. (Optional: 1 quart ginger ale when ready to serve.)
Place fruit in 8 x 8-inch baking dish. Combine flour, sugar, oats and walnuts. Mix butter until crumbly; sprinkle evenly over fruit. Bake at 425° for 15 to 20 minutes or until golden. Serve with ice cream, if desired. Prep time: 5 minutes. Cook Time: 20 minutes. Makes 6 servings.
Combine sugar and syrup. Cook over moderate heat until mixture begins to bubble. Remove from heat. Add peanut butter and Rice Krispies. Pour into a greased 9 x 13-inch pan. Melt chips over hot water. Spread evenly over Rice Krispie mixture. Cut into bars when cool.
Combine Ranch mix and oil. Add dry ingredients. Pour over crackers. Bake for 15 minutes in a 200° to 250° oven. Stir while heating.
Coat shrimp lightly with flour. Melt margarine in large skillet on medium heat. Add shrimp; cook and stir 5 minutes or until lightly browned, turning frequently. Mix chili sauce, parsley, lemon juice, mustard and pepper. Pour over shrimp; bring to a boil. Reduce heat to low; simmer 5 minutes.
Cook squash in a small amount of water until tender; drain and mash. Combine margarine and stuffing mix; stir well. Place 1/2 of stuffing mixture in a 13 x 9 x 2-inch baking dish. Combine squash, onions, sour cream and soup. Mix well. Pour over stuffing layer. Top with remaining stuffing. Bake at 350° for 30 minutes. Yields 10 to 12 servings.
Combine all ingredients in a 2-quart baking dish. Top with cheese. Cook at 350° for about 30 to 35 minutes. Serves 4.
In a greased muffin pan, place bologna slice in each cup, until it forms a bowl. (It may be necessary to cut in the bologna so it will fit into the pan.) Fill each bologna cup with mashed potatoes. Place 1/4 slice cheese on top of each one. Bake at 325°, until cheese melts.
Slice a large X on bottom of each tomato. Immerse into boiling water 15 seconds. When cool, peel off skin. Slice tomatoes into 1-inch chunks, letting seeds fall out.
Alternate layers of potatoes, green pepper and onion in greased 2-quart baking dish. Combine remaining ingredients and pour over potatoes. Cover and bake in oven at 350° for 1 to 1 1/2 hours or until potatoes are done.
With the back of a wooden spoon, press eggs through a strainer into a small bowl; add the 1/4 cup butter and mix well. Stir salt, Cayenne, Worcestershire and celery seed into egg mixture. Shape egg mixture into 3/4-inch balls and chill in the refrigerator 1 hour. While egg mixture is chilling, prepare bread crumbs. Heat oven to 375°. Place bread crumbs and the 2 tablespoons butter in a pie plate or shallow pan; place in oven and bake 15 minutes, stirring occasionally, until crumbs are lightly browned. Remove plate from oven and cool. Roll egg balls in the prepared bread crumbs to coat thoroughly. Makes 16 to 18 balls.
Cut 1 small orange in quarters; take out seeds and white inner membrane. Grind in food chopper with 1/2 pound cranberries. Put in bowl or other container and mix in 3/4 cup sugar. Refrigerate for a few days to blend flavors.
Mix graham crackers and nuts. Cook bits over low heat until melted. Mix all other ingredients together with melted bits. Put in buttered pan, then in refrigerator until hard enough to eat. You may add anything to recipe, like coconut instead of nuts. Enjoy.
Combine meat, bread crumbs, eggs, onion and seasonings and mix lightly. Shape into medium meatballs. Brown in margarine. Put in casserole and combine preserves and barbecue sauce. Pour over meatballs. (Cover dish.) Bake at 350° for 1 hour.
Unroll 1 package of crescent rolls. Put layer of pepperoni on top. Put layer of cheese on top of pepperoni. Top with remaining package of crescent rolls. Cut into squares, pinching edges. Bake at 350° for 15 minutes.
Remove the rind and the eyes from the pineapple and cut the flesh into small pieces, rejecting the hard core. Blanch the nuts by pouring boiling water over them and allowing them to stand a few minutes, when the skins can be easily removed. Chop finely and add to the pineapple. Pile in little heaps on lettuce leaves, cover with the dressing and decorate with cherries.
Cream sugar, shortening and eggs until light. Sift together flour, nutmeg, cinnamon and baking soda. Add to egg mixture, then add the rest of the ingredients. Add 1/4 cup of milk, if necessary. Coat fruits with part of the flour. Drop by teaspoonful on ungreased cookie sheet. Bake at 375° until light brown.
Mix mayonnaise, lemon juice, salt and pepper. Toss with chicken and celery. Add grapes; mix. Spoon into cooked and cooled pie shell. Tastes best if chicken mixture is chilled before serving in pie shell.
Other ingredients to use or for substitution; miniature marshmallows, chocolate chips, popcorn, mixed nuts, raisins, dried fruit or M&M's.
Cook and drain broccoli. Add rice and cheese. Saute onion in oleo and add to mixture. Pour into greased casserole dish and bake at 350° for 30 to 40 minutes.
Melt butter in deep 10-inch or 12-inch casserole dish at 350°. Remove from oven keep warm. Stir together in large bowl, sugar, flour, baking powder and salt. Add milk, beat until smooth. Set aside.
Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in a bowl and pour sauce over all. Cover and marinate in refrigerator for 30 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken with pepper; grill until chicken is cooked through and tender, about 6 to 8 minutes on each side. Makes 4 servings each with 130 calories (1.5 g fat and 76 mg cholesterol).
Combine all ingredients and blend. Place chicken in glass baking dish. Add ingredients. Cover and chill overnight, turning often. Place skin side down on cookie sheet. Bake at 400° for 30 minutes. Turn and bake 30 minutes longer. Serve hot or cold.
Saute onions and celery until tender. Add tomatoes; sprinkle parsley flakes over top. Add fish on top. Simmer for 10 minutes, turn over, and simmer another 10 to 20 minutes until flaky.
Place unpeeled potatoes in 3-quart pot and cover with water. Bring to a boil and cook until potatoes are just tender when pierced, about 20 minutes. Drain well. When cool enough to handle, peel and cut into 1/4-inch slices. In a greased shallow 2-quart casserole, arrange half of the potato slices. Top with half of the bacon and onion. Stir milk into sour cream. Spread 1/2 of this over the bacon and onion, then half of the cheese. Season to taste with salt and pepper. Repeat layers. Sprinkle top with croutons and drizzle butter over all. Bake in 350° oven for 30 to 45 minutes.
Slice bananas into blender. Puree until smooth (1 1/2 cups). In saucepan, combine 1/2 cup pureed bananas, 1/3 cup sugar, 1 egg and chocolate. Heat until chocolate melts. Cool. Cream remaining 1 cup sugar with shortening until light and fluffy. Add rum extract and remaining 2 eggs, one at a time, beating well after each. Combine dry ingredients. Beat with creamed mixture alternately with remaining bananas. Blend in chocolate mixture. Bake in 2 greased and floured 9-inch round cake pans in a 350° oven for 25 to 30 minutes until done. Cool 10 minutes in pan. Invert on wire rack to cool. Cut slice in top of cake. Put cut side up and frost with Rum Fudge. Frost sides and top. Garnish cake with banana slices. Makes 8 to 10 servings.
Mix all together and beat until smooth. Do not overbeat or it will have air bubbles. May use food processor which does not make air bubbles.
In a blender, mix all ingredients until thick and smooth. Makes one (10-ounce) serving.
Cook the onion in small amount of oil until tender. Combine potatoes, onion and egg; mix well. Drop by spoonful in hot skillet. Sprinkle with salt and pepper. Brown on both sides. Serve hot.
Mix all ingredients. Bake at 425° to 450° for 20 minutes. Pan can be lined with wax paper.
Mix all ingredients, except bread dough in a large bowl. Roll dough flat, about 1/4-inch thick. Spread spinach mixture on the dough and roll in a jellyroll style. Pinch edges together and make several fork pierces in the top. Place on oiled baking sheet. Bake at 350° to 375° for about 45 minutes.
Prepare meats ahead and put in large bowl together. Pour seafood sauce in another bowl. Add salt, pepper and parsley flakes; mix. Pour over all the meat, making sure all meat is coated. Add enough water if needed to barely cover all meats. Push meat under sauce. Let marinate in sauce at least several hours before putting bake together.
Grease 9 x 9-inch pan. Place apples in pan. Mix all other ingredients together. Crumble on top of apples. Sprinkle with extra cinnamon. Bake at 350° for 40 to 45 minutes.
In a 2-quart microwavable covered bowl, add boiling water to rice. Let sit, covered, for 4 minutes then toss with fork to fluff rice. Add refried beans and stir until well mixed. Microwave mixture on High for 3 to 4 minutes. Let stand to cool for 5 minutes. Serves 2.
Cook macaroni according to the directions given on the package. Rinse with hot water. Grate cheese and mix with macaroni and butter. Add milk and well beaten eggs. Mix well. Pour into a well-greased casserole dish. Bake in a 350° oven until brown.
Heat oven to 400°. Grease cookie sheet. In a small bowl, combine cheese and salt. Brush potato wedges with margarine and place on greased cookie sheet. Sprinkle wedges with cheese to coat. Bake at 400° for 25 to 30 minutes or until lightly browned. Serve warm with ketchup, barbecue sauce or melted cheese.
Preheat oven to 350°. Grease 9 x 13-inch pan. Dump applesauce into pan. Dump pineapple into pan. Spread dry cake mix over this. Melt margarine and pour on top of cake mix. Sprinkle nuts over butter. Do not stir. Bake for 1 hour. Top with whipped cream.
Mix soups, sour cream and chicken breasts together in casserole dish. Cover with cracker crumbs. Pour oleo over top and bake at 350° for 30 minutes.
Sear the ham on one side until brown. Turn and put 1 tablespoon of apricot or peach marmalade on the browned side. Heat thoroughly and serve.
Combine ingredients and mix well. Place in oven-safe casserole. Dot with 2 tablespoons of butter and bake 20 minutes at 350°. Serve warm on crackers.
Use ungreased 9 x 12-inch (approximately) pan. Layer ham, bread and cheese. Beat 6 eggs with 2 cups milk and pour over ham mixture. Drizzle with melted butter. Refrigerate overnight. Bake uncovered at 325° for 1 hour.
Sift the flour, baking powder and salt together. Cut chocolate into small pieces. Add chocolate, nuts, dates and cherries to flour mixture. Beat eggs with mixer until foamy. Add sugar gradually, beating until eggs are thick and light. Add flour mixture; mix well. Turn mixture into greased 9 x 5 x 3-inch pan. Bake at 325° for 1 1/2 hours. Cool and slice.
Brown bacon, remove from pan and reserve 2 tablespoons bacon drippings.	Saute onion and pepper until slightly tender, pour into large skillet or Dutch oven.	Add corn, tomatoes, bacon and 2 tablespoons bacon drippings.	Add garlic, pepper and salt. Simmer 10 to 15 minutes, adding okra (if desired) for the last six minutes. Stir lightly twice during cooking.
Layer bottom of 9 x 13-inch dish with crushed tortilla chips. Put 2 cans tamales over chips. Follow with diced onion and black olives. Pour 2 cans chili with beans over mixture. Top with grated cheese. Serve with sour cream. Bake at 375° for 30 minutes.
Combine all ingredients in punch bowl and serve. For non-alcoholic punch, substitute 1 liter of ginger ale for the champagne.
Preheat oven to 400°. Sift dry ingredients into mixing bowl. Combine milk with eggs and add to the dry ingredients. Add melted shortening or oil and stir until blended. Pour into greased muffin tins and bake for 20 minutes. Yield: 12 muffins.
Saute garlic in oil for just a few minutes. Fry potatoes, carrots and onions in oil and garlic until vegetables are tender. Add sausage and broccoli. Steam for 15 to 20 minutes. Drain and serve.
Cut up cake and put in bottom of large glass bowl (a flat bottom works best). Next, layer half of the pudding, then half of the Cool Whip and half of the crumbled candy bars. Repeat layers.
Wash beans, wheat and soup bone. Put in large pot and cover with boiling water. Cover and cook until beans are tender, about 4 hours. Add salt the first hour. Serve with warm tortillas.
Mix and form small balls (about 1 1/2 inches). Bake at 350° for 20 to 25 minutes.
Saute onion in butter until soft. Stir in flour and water. Cook over low heat until thickened. Blend in shredded Velveeta. Combine sauce and broccoli. Add eggs; mix gently until blended. Put in casserole and top with cracker crumbs. Bake at 325° for 30 minutes.
Combine bacon and onion; cook until bacon is crisp and onion is tender. Stir in flour, sugar, salt, celery seed and pepper. Add water, vinegar and mustard. Cook and stir until bubbly, 5 to 7 minutes. Slice potatoes and layer in a crock-pot, alternating potatoes and sauce.
Open milk and put in large bowl into freezer. Dissolve jello in hot water. Add marshmallows and dissolve. Take off heat and add chopped cabbage, walnuts and pineapple. Whip evaporated milk until thick, then fold into jello mixture. Refrigerate.
Mix all of the ingredients together with a wooden spoon. Bake at 325° to 350° for 1 hour and 10 to 15 minutes. Let cool 15 minutes. Makes 1 Bundt cake or 2 large loaves or 3 medium loaves or muffins.
Pound chicken or veal to about 1/4-inch thickness. Sprinkle with pepper and dust with flour. Heat oil and brown meat until golden. Remove from pan and add remaining ingredients. Bring to a boil; simmer until reduced to half. Add meat and heat through. Time will vary according to thickness of meat. Be sure juices run clear if using chicken. Very good served over linguine or fettucine. Makes 4 servings.
Have all ingredients at room temperature. Place first five ingredients in a bowl and mash with a fork. Stir until well blended. Divide in half. Shape into 2 smooth balls. Roll one in parsley-chive mix and the other in chopped nuts. Roll in plastic wrap and chill 2 or 3 days for best flavor. Have at room temperature before serving with crackers or toast points.
Combine oil and seasonings. Pour over crackers on baking sheet or shallow pan. Stir. Bake at 250 degrees for 20 minutes. (Can bake longer.) Stir occasionally. Store in air tight container.
Preheat oven to 350°. Mix flour, butter and powdered sugar. Press into a 9 x 9-inch baking pan. Bake 20 minutes. Beat eggs, sugar, baking powder and lemon juice for 3 minutes on high. Pour over cooked crust. Bake 20 more minutes. Cool thoroughly before cutting into squares.
Melt margarine and saute the onions. Blend in flour. Add undrained clams and Worcestershire sauce; cook for 15 minutes on low heat. It will thicken. Remove from heat and cool.
Place chocolate in empty coffeepot. Place coffee and orange peel in brew basket. Prepare coffee using 3 cups water. Serve hot with whipped topping. Makes 4 cups.
Brown hamburger and onion or onion soup mix. Layer zucchini and then hamburger; add soup and repeat. Bake at 350° for 40 minutes. Serves 4.
Mix the ingredients and pour into churn. Fill to line with milk. Churn until frozen.
Saute onion and bacon until onion is tender. Stir in remaining ingredients. Heat until bubbly, stirring well. Serve warm with corn chips. Yield: about 3 1/2 cups.
In large bowl, combine eggs, sugar, milk, salt, melted butter, vanilla, flour, baking powder, nutmeg and cinnamon. Heat vegetable oil until hot, about 370°. Drop by teaspoonfuls into hot oil; when brown on all sides, remove from fat and sprinkle with sugar or glaze. (Doughnuts will turn themselves.)
Mix well with electric mixer. If too thick, add milk until desired consistency is reached. Cook on a 380° grill or hot skillet (sprayed with Pam).