HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients except the ketchup. Put mixture in a large iron skillet. Spoon ketchup over top. Bake, uncovered, in a 350° oven for 1 hour and 15 minutes.
In a large skillet, melt butter or margarine and brown onion; add ground meat and cook until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook over low heat for 5 minutes, stirring constantly. Stir in soup and heat until bubbly, stirring constantly. Reduce heat and simmer, uncovered, for 10 minutes. Stir in sour cream and heat through. Ladle over Poppy Noodles; garnish with fresh chopped chives.
In a pan of water (and bouillon, if desired), cook chicken breasts until tender. Let cool and cut into bite-sized pieces. Save broth. Melt butter and pour over stuffing mix and stir well. Pour 1/2 stuffing mixture in a greased 9 x 13-inch pan. Spread chicken pieces over stuffing. Sprinkle the rest of the stuffing mixture over the chicken.
Combine cream cheese and sour cream until smooth. Add remaining ingredients. Chill until served.
In a shallow bowl, beat the egg white until foamy, add milk and mix well. In another bowl combine cornmeal, salt, garlic powder, cayenne pepper and pepper. Dip fillets in milk mixture, then coat with cornmeal mixture. Heat 1/4 in of oil in large skillet. Fry over medium high heat for 3 or 4 minutes per side until golden brown. Serve with french fries and lemon wedges.
Lightly saute mushrooms in butter. Do not brown. Season with salt and pepper to taste and drain. Mix with remaining ingredients and marinate overnight or longer in refrigerator. Serve cold. Makes 6 servings.
Cream Crisco and margarine with sugar. Add remaining ingredients. Blend well. Pour into greased tube pan. Bake at 325° for 1 hour and 10 minutes.
Cream together ingredients. Pour into greased bundt pan. Bake at 325° for 1 to 1 1/2 hr.
Beat eggs. Add sugar and vanilla. Fill container with whole milk. Makes 1 gallon.
Melt margarine, add sugar and eggs. Beat well. Add baking soda, dissolved in the milk and add sifted (not necessary with presifted flour) dry ingredients, nuts and raisins. Spread in large greased cookie pan. Sprinkle sugar over top. Bake at 350° for 20 minutes.
Cook pasta in boiling water 10 to 12 minutes to taste. Drain and rinse with cold water. In a large bowl, combine yogurt, honey, lemon juice, vinegar, dill, celery seed, paprika and white pepper. Stir in pasta, tuna, peas, celery and red pepper. Mix gently, but thoroughly, until evenly coated with dressing. Sprinkle green onion on top. Serve at room temperature. If salad needs to be held for more than 2 hours, cover and refrigerate. If chilled, let sit at room temperature a minimum of 15 minutes before serving. Yields 4 servings.
Combine cucumbers, onion and salt and refrigerate 2 hours. Dissolve sugar and vinegar and set aside. Drain cucumbers and rinse salt off. Add sugar and vinegar mixture. Stir, pack and freeze. A bit of summer heaven in winter!
Remove bone from pork shoulder. Drain sauerkraut and stuff in the shoulder. Roll shoulder in flour with various seasonings to taste. Close opening with sewing or skewers. Place roast in oven at 450°, uncovered, in a greased pan. Reduce heat as it begins to brown to 325° and bake about 40 minutes per pound or until tender.
Break the cauliflower and broccoli into small flowerets and steam until tender, 7 to 10 minutes. Melt margarine; remove from heat. Gradually add flour. Stir to make a roux and add milk gradually, blending well until smooth. Return pan to heat and stir until sauce thickens and comes to a boil. Cool a little and add egg yolk and cheese. Stir well and add nutmeg. Whip the egg white until stiff and fold carefully into sauce. Place vegetables into 6 small greased ramekin dishes and season. Divide the sauce evenly between dishes and bake immediately in preheated 375° oven for 35 minutes until puffed and golden. Serve at once.
Saute ham lightly in margarine or butter about 5 minutes. Add the onion, green pepper and garlic. Cook 5 minutes; stir occasionally. Stir in tomatoes, water, salt, thyme and hot sauce. Bring to a boil and stir in the rice. Cover, lower heat and simmer about 30 minutes or until rice is done. Makes 6 servings.
Scoop out the apple cores. Mix cinnamon and sweetener and put in the apples. Bake in small baking dish with 1/2 cup water in microwave for 2 1/2 to 3 minutes. Add raisins and serve. Has 96 calories each, 0 fat grams, 1 fruit exchange.
Wash potatoes, but do not peel. Cut in half and place, cut side up, in a 9 x 13-inch pan sprayed with vegetable cooking spray. Cut carrots in half and scatter among potatoes. Pour broth over vegetables. Place chicken on top. Sprinkle with salt and coarsely ground black pepper. Cover with foil. Bake at 325° for 60 minutes. Add green beans to dish. Bake 15 minutes or until beans are heated through. Makes 4 servings. Contains 377 calories, 4 g fat and 66 mg cholesterol.
Tear up cabbage and place in greased casserole. Mix next 5 ingredients and pour over cabbage. Cover with bacon slices (bacon can be omitted). Bake covered at 350° for 50 minutes. Uncover and bake for 20 minutes.
In a 9 x 12-inch casserole dish, layer the sausage, croutons, cheese and mushrooms. Mix the milk, eggs, soup and mustard in a bowl and beat together until will blended. Pour milk mixture over layers in casserole and refrigerate overnight or up to 24 hours. Bake at 350° for 1 hour. Let stand 15 minutes before serving. Serves 10 to 12.
Mix flour, baking soda, cinnamon and salt in a large bowl. In another bowl break eggs over apples; add sugar, oil, vanilla and nuts. Mix well. Add flour mixture slowly to apple mixture. Pour into greased and floured pan (9 x 13-inches). Bake at 325° for 1 hour.
Boil all ingredients, except eggs and beets in a saucepan. Add the beets and simmer for several minutes. Cool to just warm and add shelled, boiled eggs. When cool, keep in refrigerator.
Bake in a 375° oven for 45 minutes. Serves 8.
Preheat oven to 400°. Grease 9 x 12-inch pan. Bring to boil in saucepan the margarine, cocoa and water. Remove from heat and pour over flour and sugar. Mix well. Add rest of ingredients and mix well. Bake at 400° for 20 minutes until set. Pour topping on while still hot.
Mix all ingredients together and store in refrigerator for 30 minutes before serving to allow flavors to blend. Yields 1 pint. Keeps for a couple of days in the refrigerator, but not much longer.
Combine first 8 ingredients in salad bowl until smooth. Add remaining; mix thoroughly. Chill.
Press rolls in a 9 x 13-inch or 10 x 13-inch pan. Patch and form to pan with fingers. Bake according to package.
Grease 13 x 9 x 2-inch pan. Combine everything but cake mix, nuts and margarine. Pour into baking dish. Sprinkle cake mix on top. Add nuts and drizzle with melted margarine. Bake at 350° for 50 to 55 minutes or until golden brown. Serve with whipped topping. Serves 16 to 20.
Cream butter. Pour in sugar slowly. Beat well. Beat in eggs one at a time. Add potatoes and vanilla. Sift flour and spices. Fold into batter. Fold	in nuts and coconut. Pour in large tube pan and bake 1 hour at 325° to 350°.
Let cheese soften; work together. Mix in garlic powder, mustard and horseradish. Makes 4 balls/logs. Roll in nuts, paprika and chili powder. Refrigerate. (Also freezes well.)
Separate biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted butter; then roll in sugar mixture. Arrange biscuits in a single layer in a deep dish baker. Peel, core and slice apples using an apple peeler, corer or slicer. Cut apple slices in half. Place an apple slice between each biscuit and around outer edge of deep dish baker. Mix nuts and raisins with remaining sugar mixture and sprinkle over top. Bake for 25 to 30 minutes or until golden brown.
Combine all ingredients except lettuce. Mix thoroughly. Serve over lettuce, if desired. Makes 6 servings.
Score both sides of the flank steak. Mix all of the ingredients together. Place the flank steak in a flat pan. Pour the mixture over the meat. Let it marinate in the refrigerator for at least 1 1/2 hours. Broil about 4 inches from heat about 10 minutes on each side. Cut diagonally across the grain in very thin slices. Serves 6 to 8.
Combine all ingredients in a large soup kettle and bring to a boil. Lower heat and simmer for approximately 3 hours. Enjoy!!
Mix corn (3/4 drained), cream-style corn, sour cream, corn bread mix, egg and milk together. After mixing together put in a 9 x 13-inch pan and bake at 350° for 50 minutes.
Cook ground beef and onion until beef is brown. Stir in flour, salt, garlic salt, pepper and mushrooms. Cook over medium heat for 5 minutes, stirring constantly. Stir soup into meat mixture. Simmer for 10 minutes, stirring occasionally. Serve over noodles. Makes 4 servings.
Mix eggs, sugar, margarine and vanilla with mixer. Add coconut and set aside. Put beans in blender (or mash with fork); you may want to add up to 1/4 cup of juice. Add beans to first mixture; pour into pie shell. Bake for 55 minutes at 350°.
Cream sugar and shortening. Add eggs, one at a time, and blend. Add coffee. Then add dry ingredients. Lastly add hot water. Bake at 350° for 30 to 40 minutes.
Mix corn and finely crushed saltine crackers. Stir in butter, salt and pepper to taste. Place mixture in a slightly greased casserole dish and cover. Bake at 375° for about 30 to 40 minutes, or until done. (Goes well with meat loaf and scalloped potatoes for a complete dinner.)
In a large punch bowl, combine the pineapple juice and apricot nectar. Just before serving, add the club soda and sherbet. Makes 25 to 30 servings.
Combine all, except chips. Put into greased casserole. Top with crushed chips and bake in 400° oven about 20 minutes or until bubbly.
Cut cherries into halves. Slice rest of fruit. Finely chop pecans. Cream shortening, adding sugar gradually. Cream well. Beat eggs until very light. Add and beat well. Sift flour once before measuring, then sift flour, baking powder, salt and cinnamon together. Dredge fruit and nuts with 1/2 this mixture. Add remainder to creamed mixture alternately with milk. Add vanilla. Stir into the fruit and nut mix well. Line greased pans with heavy paper. Fill cake pans and bake at 300°. Keep pans covered first half of baking. Cook 2 to 3 hours. Yum, yum.
Heat oil in pan; chop garlic and cook in olive oil until golden brown. Add clam juice and pepper; let simmer very slowly. Add clams. A few minutes before serving, add parsley. Pour over linguine and serve.
Dissolve jello in 2 cups of hot water. Add strawberries and stir until thawed. Add bananas, pineapple and nuts. Pour 1/2 of the mixture into dish. Let set.
In a cloth, put 2 heaping teaspoons of mustard (ground), cinnamon and ginger. Tie up cloth. Scald tomatoes and peel. Cut up and mix all ingredients. Cook until thick (use rubber gloves when cutting up hot peppers). Cook about 3 hours until thick. Makes about 5 or 6 pints.
Combine butter, sugars and syrup in 3-quart glass casserole. Microwave 5 minutes or until butter is melted. Stir to dissolve sugar. Gradually blend in sweetened condensed milk. Microwave, uncovered, 13 to 17 minutes (240°), stirring 4 to 5 times. Check temperature during last few minutes (between soft and hard ball stage). Stir in vanilla and nuts. Pour into foil-lined buttered (butter foil well) 8 x 8-inch or 7 x 10-inch pan. Cool completely. Turn out on board. Cut squares; wrap in wax paper.
Preheat oven to 350° and grease a 12 x 10 x 1-inch cookie sheet. In large bowl, mix ingredients with a spoon. Pour onto the pan and cook 20 to 30 minutes. (Don't overcook. Use the clean toothpick test.) Frost the cake when it is cooled with chocolate fudge frosting. Cut into squares.
Combine all ingredients and marinate all day in the refrigerator. Cook several slices of onion; crumble and add to beans. Cook in the oven at 325° for 20 minutes.
Mix dry ingredients together and add egg, milk and oil. Stir in blueberries. Spoon batter into muffin tins. Bake at 375° for 15 to 20 minutes. These muffins come out with a great crunchy top.
Layer bottom of pan with vanilla wafers; put slice of banana on each wafer. Mix Eagle Brand milk and water; add pudding and beat with fork until lumps are gone. Add sour cream; mix until well blended. Add Cool Whip. Cover layer of wafers and bananas with 1/2 of pudding. Add another layer of wafers and bananas; cover with other half of pudding. Crumble remaining wafers on top.
Heat oven to 425°. Melt shortening in 13 x 9 1/2-inch pan. Mix dry ingredients in paper or plastic bag. Add chicken and shake to coat. Place skin-side down in pan and bake 20 minutes. Turn and bake another 20 minutes or until tender. For barbecued oven chicken, omit the dry coating and baste with any barbecue sauce. Continue basting every 15 or 20 minutes. Can use little or no shortening.
Melt chocolate chips with water and Karo on low heat. Add vanilla, nuts and marshmallows. Stir until marshmallows are coated but not melted. Pour into buttered layer cake pan. Put in freezer until set. Cut into pieces. Store in refrigerator.
Cook chicken. Remove from bone. Melt 1 stick butter with 1 chopped onion. Add stuffing mix and 2 cups chicken broth; mix well. Set aside.
Slice potatoes in casserole or bowl. Heat the oil in bacon pan. Add vinegar, lemon juice, onion and salt. Pour over potatoes. Sprinkle on parsley, bacon and pepper. Heat until warm. Toss and serve. Yields 8 to 10 servings.
Mix and spread onto a sprayed cookie sheet (you can sprinkle with chopped walnuts if you want); bake for 15 minutes at 375°. When done, lay on a powdered sugar covered linen towel or newspaper; roll into a log and let cool about an hour. When cool, spread with the following filling and roll into a log without the towel or newspaper. Refrigerate and then slice.
Cut tomatoes in half; scoop out pulp and reserve for use in other recipes. Sprinkle insides of tomatoes with 1 teaspoon salt. Place tomato shells upside down on paper towels to drain. Let stand for 30 minutes. Chop and set aside. Combine olive oil and butter in a large skillet over medium heat; add green peppers, red peppers, onions and garlic. Cook, stirring frequently, until onions are translucent. Add reserved tomatoes and basil. Reduce heat to low; cover and cook for 10 minutes. Add remaining salt and pepper. Increase heat to high and cook, uncovered, until most of the liquid has evaporated, stirring frequently.
Drain pineapple very well, then add the rest of the ingredients in order. Mix very well and refrigerate until ready to use, at least 3 hours. Delicious with poultry or serve as a dessert salad.
Mix flour, brown sugar and butter to crumbs. Keep 1 cup crumbs aside. Add boiling water, molasses, eggs, hot water and baking soda. Mix all together with mixer. Sprinkle with crumbs. Bake 35 to 40 minutes at 350°. Makes two 9-inch pies.
Brown meat and drain off fat. Add flour, salt and sauteed mushrooms. Cook 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with Chinese noodles or rice.
Combine first nine ingredients. Stir well. Put in two quart casserole. Combine butter and bread crumbs an put on top. Cover and refrigerate overnight (good, but not necessary). Bake at 350 degrees for 40 to 45 minutes.
Combine all except Parmesan cheese in a casserole dish. Top with Parmesan cheese and bake at 350° until brown and bubbly.
Cook noodles. Brown meat with pepper and garlic. Stir everything together, except Mozzarella. Put into a 9 x 13-inch dish and cover. Bake at 375° for 20 to 25 minutes. Then put on Mozzarella and bake, uncovered, for another 20 minutes.
Beat egg and milk. Blend dry ingredients and add to egg and milk, beating constantly, until smooth. Hold finger over a 3/8 or 1/2-inch funnel hole and fill funnel with batter. Have oil heated to 375°. Release finger and drop batter in a circular motion, starting in center to form a spiral. Repeat with more dough, forming more cakes, until pan is crowded. Fry until puffy and golden brown. Remove from oil with slotted spoon and drain on paper towel. Cool slightly and dust with powdered sugar. Makes about 24.
Mix frozen juices according to directions. Add other ingredients and stir until dissolved. Stir into 2 quarts of cold water. Chill. When ready to serve, add 1 bottle ginger ale. Makes 1 gallon.
Pour apple cider into basket of a 30-cup coffee pot. Add remaining ingredients, except cinnamon sticks and orange wedges. Perk. Serve with cinnamon sticks and orange wedges.
Brown ground beef and drain. Place in large pot with all remaining ingredients. Cook over medium heat, 45 minutes, stirring periodically. Reduce heat sooner if necessary. If desire to simmer longer, add more water.
Preheat oven to 350°. Cream butter, shortening and both sugars. Add eggs; beat well. Add flour, sifted with cream of tartar and soda. Add vanilla. Roll into small balls. Roll each ball in granulated sugar and place on lightly greased cookie sheet. Flatten with a glass that has been dipped in sugar. Bake at 350° for 8 to 10 minutes or until lightly browned.
Mix first four ingredients with a fork. On floured surface, roll out dough to about 1/4-inch thick. Using a cookie cutter, punch out 2-inch rounds of dough. Place on ungreased cookie sheets. Top each round with approximately 1/4 teaspoon strawberry preserves. Bake at 375° for 12 minutes.
Cream butter; gradually add sugar, beating at medium speed until well blended. Stir in chocolate and vanilla. Add 1 egg and beat for 4 minutes. Add remaining egg and beat for 5 minutes. Spoon mixture into graham cracker crust. Chill at least 8 hours. Serve with whipped cream on top.
Cream 1 cup sugar and margarine together. Add flour and milk. Mix with mixer. Spoon mixture gently into 12 x 10-inch greased baking dish. Add berries on top of crust mixture. Sprinkle remaining cup of sugar over berries. Add the boiling water and bake at 350° for 1 hour or until well browned.
Combine all ingredients. Drizzle with vinegar and oil over the salad. Toss and season with salt and pepper to your taste.
Cream butter; add sugar gradually, continuing to cream well. Combine flour and baking powder. Sift together and add to creamed mixture alternately with milk. Beat egg whites until stiff but not dry. Fold into creamed mixture. Add flavoring. Bake in 3 (9-inch) pans which have been greased and floured or lined with wax paper. The oven should be 350° oven for 30 to 35 minutes. Makes 3 (9-inch) layers.
Bake the chicken ahead of time so skin and bones can be removed. Cut chicken into cubes. Cut about 7 tortillas into strips. Make gravy of the first 6 ingredients.
Combine Stove Top seasoning packet, both soups, salt, pepper and melted oleo. Stir in chicken. Then add Stove Top bread crumbs; stir until well mixed, adding enough chicken broth to moisten Stove Top. You want the mixture a little thin because it will dry out some as it bakes. Pour into a casserole dish; bake at 375° for 45 minutes.
Prepare beans as directed. Do not add the seasoning pack that is included. Add listed seasonings to taste along with ham bone and cubed ham. Serve with cornbread.
Sift together flour, sugar, baking powder, salt, cocoa and powdered sugar. Add at once the eggs, shortening, eggs, tap water, vanilla and pecans. Beat 1 minute.
In a Dutch oven, over medium heat, cook beef, onion, celery, and green pepper until meat is no longer pink, and the vegetables are tender. Drain. Add the next nine ingredients. Mix well. Simmer uncovered for 35 to 40 minutes, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun. Serves 8-10.
To prepare barbecue sauce, mix all ingredients except chicken together in a saucepan and bring to a boil. Boil for 5 minutes. Put chicken in a foil-lined pan and pour barbecue sauce over chicken evenly. Cover with foil and bake at 350° for 1 1/2 hours.
Crush vanilla wafers. Melt butter and add to cookie crumbs. Mix until moist. Then press mixture into a 9 x 13 x 2-inch pan. Bake at 350° for 5 minutes.
Combine whipped cream and powdered sugar. Spread over crust when cooled. Let set 3 to 4 hours. When ready to serve, top with sweetened fresh fruit.
Combine butter, margarine, cream cheese and flour. Knead until well blended. Form into ball, cover with plastic and place in refrigerator for at least 2 hours.
Cook noodles according to package directions. Mix the other ingredients in a large bowl. Add cooked noodles. Grease a rectangular baking dish; heat slightly. Pour ingredients into baking dish. Sprinkle with cinnamon. Bake until golden at 375°.
Mix 2 1/2 cups boiling water with jello. Add frozen strawberries.
Grease sides of 9 x 13-inch cake pan. Put in fruit. Pour in water. Mix sugar and flour; sprinkle evenly over fruit. Sprinkle dry cake mix over this. Add margarine patties over cake mix. Sprinkle chopped nuts over the top. Bake in 350° oven for 30 minutes or until golden brown.
In large, heavy saucepan or Dutch oven, combine sugar with corn syrup, butter and salt. Bring to boiling over low heat, stirring until butter melts and sugar is dissolved. Add pecans. Reduce heat. Add sweet potatoes, arranging in single layer; baste well with syrup. Cook, covered, over very low heat, turning once, 15 minutes. Remove cover. Cook, basting occasionally, 15 minutes longer, or until potatoes are well glazed. Makes 6 servings.
Sprinkle bacon bits on top of bread; sprinkle cheese on top of bacon bits. Put in microwave for 3 or 4 seconds or until butter is melted. Roll them up and pinch ends together while hot.
In saucepan, melt butter. Stir in flour, salt and pepper. Add chicken broth; stir constantly until mixture boils. Cook for 1 minute. Remove from heat; set aside. In skillet, brown pork chops; season with additional salt and pepper. Put sliced potatoes and onion into greased 13 x 9-inch baking dish. Cover with broth mixture. Put pork chops on top. Cover; bake for 1 hour. Uncover and bake for 10 minutes. Sprinkle with paprika and parsley before serving.
Mix dry ingredients; add 1/4 cup milk and egg yolks. Beat until creamy. Add remaining ingredients. Cook on low heat until thick. Pour into baked pie shell.
Peel the grapefruit; cut in strips. Cook in the water and sugar. Keep adding water as it cooks. When it looks transparent, you have to keep stirring, then use sugar to roll pieces in until it will absorb no more. Lay on wax paper, then put in container. Eat as pieces of candy.
Cook tomatoes, onion, celery, bay leaf and parsley gently together in an enamel or glass saucepan 30 minutes. Strain and season with salt, paprika and sugar. Chill thoroughly.
Dissolve sugar and Jell-O in 2 cups boiling water, then add 2 cups cold water. Add fruit juices and stir. Chill. Add 1 bottle ginger ale right before serving. You may also float sherbet on top if desired.
Mix together all ingredients. Press into greased 9-inch cake pan. Bake at 350° for 20 minutes or until done. Cut in wedges. Serve warm with whipped cream.
Cream sugar and butter. Add eggs, bananas and nuts. Add flour. Beat well. Pour into 9 x 5 pan. Bake at 350° for 30 to 35 minutes.
Cut vegetables into small to medium pieces and cover with water, the V-8 juice and spices. Boil fast for 10 minutes. Reduce to simmer and continue cooking until veggies are tender.
Cream butter and brown sugar. Add egg and vanilla; beat until fluffy. Stir together flour, baking soda and salt. Add to creamed mixture alternately with yogurt. Blend well. Turn into a greased 9-inch square cake pan. The top can be sprinkled with chopped nuts if desired. Bake in a 350° oven for about 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Combine potatoes, milk and butter. Beat with electric mixer at medium speed, rinsing beaters several times to remove strings from potatoes. Mix all dry ingredients, add alternately to potato mixture. Then add egg and mix thoroughly, add flavoring and beat. Prick two pie crusts with a fork. Pour potato mixture into pie crusts. Bake 45 minutes in a 350° oven.
Layer potatoes, corn, onion, meat and carrots in 3-quart casserole, seasoning each layer with salt and pepper. Pour tomatoes over top. Cover and bake at 350° for 1 3/4 hours or until vegetables are done. Makes 6 servings.