HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place roast in large baking pan. Add water, wine and bouillon cubes. Pour mushroom soup over roast and add onion soup mix on top. Add vegetables to water, sprinkle with spices and Worcestershire sauce. Cover and roast at 325° for 2 1/2 hours. Slice roast and cover with gravy mixture from pan, and serve.
Sift flour, measure, add salt and sugar and sift again. In saucepan combine shortening and boiling water over low heat until butter is melted. Add flour, all at one time. Stir vigorously over low heat until mixture forms a ball and leaves the side of the pan. Remove from heat. Cool slightly. Add unbeaten eggs, one at a time, beating thoroughly after each addition. Continue beating until thick dough is formed. Grease 14 large muffin tin cups. Spoon dough evenly into cups. Round top of dough. Bake at 425° for 15 minutes and then at 325° for 25 minutes or until beads of moisture no longer appear on surface. Do not open oven door during early part of baking. When cool, cut a slit 1/2 way between top and bottom and fill.
Peel onions. Cut in thin slices, separating the rings. Make batter of the flour, milk, egg and salt. Have frying pan of fat ready. It should be just hot enough to brown a cube of bread in one minute. Dip in onion rings, a few at a time, and fry for a few minutes.
In a large bowl, mix together first three ingredients until well blended. Add 2 eggs; mix well. Pour into pie crust. Bake at 350° for 40 minutes or until center is almost set. Refrigerate for 3 hours. Top with pie filling. Makes 8 servings.
Combine the cabbage with the celery, cucumber, green pepper, onions and parsley. You may do this ahead; cover and chill.
Peel cucumbers and grate. Salt cucumbers and squeeze out the juice after 15 minutes. Mix with mayonnaise, sugar and vinegar.
Measure margarine, dates, cherries and sugar into medium size saucepan. Cook over medium heat, stirring constantly until mixture becomes a paste. Remove from heat. Add Rice Krispies and pecans. Mix thoroughly. Use tablespoon portions on wax paper. Shape into balls. Let stand until cool.
Mix dressing and sugar in a large bowl. Add remaining ingredients; mix lightly. Refrigerate. Serves 8.
Fry out bacon until nearly done. Save a little bacon grease to add on top of beans last. Fry out hamburger meat. Drain grease. Mix all other ingredients.
Boil chicken breasts until done. Cut into cubes; mix with vegetables, soup and mushrooms. Add salt and pepper to taste. Place mixture in a casserole dish. Mix Bisquick and milk together in a small bowl; pour on top of chicken and vegetable mixture, smoothing to cover. Bake at 375° until topping is done and golden brown. Serves 4.
Cream the shortening, sugar and eggs; beat well. Sift the dry ingredients; add 1/2 to creamed mixture. Add mincemeat; stir until blended. Add nuts and remaining flour mixture.
Pound chicken with mallet. Roll with bacon and close with toothpicks. Place rolls in crock-pot. Mix mushroom soup and sour cream. Put on top of chicken. Cook low for about 10 to 12 hours.
Combine cornstarch, sugar and salt. Mix egg yolks and milk. Add to sugar and cornstarch mixture. Cook slowly over medium heat, stirring constantly, until thick. Remove from heat. Add vanilla and margarine. Pour into baked pie shell.
Mix ingredients. Pour into casserole. Sprinkle crushed crackers surface and top with melted margarine. Bake at 325° for 45 minutes or until brown.
Heat oven to 275°. Put all ingredients in Dutch oven or covered casserole. Stir until well mixed. Cover and bake for 4 hours. Do not disturb until the 4 hours are up. Serves 8.
Brown ground chuck and onions; drain and add seasonings. Add all the cans, undrained. Heat and garnish with sour cream, shredded cheese and taco chips as desired.
Combine pineapple juice, cranberry juice cocktail and ginger ale in a large bowl. Stir in lemon juice.	Float lemon slices on top. Yield: 25 (4 ounce) servings.
Cut cheese into small pieces and melt. In a separate bowl, mash up the tomatoes and add the chili; mash up the beans a little. Add to melted cheese and heat until hot.
Use equal parts of soy sauce, Italian dressing and water. Marinate any red meat for 3 or more hours before cooking.
With a mixer, combine juice concentrate, milk and Cool Whip. Pour into a graham cracker pie shell and allow to sit 2 hours in the freezer before serving. Filling is also good served chilled in glasses. May be served with regular Cool Whip as garnish.
Bring vinegar to a boil; add gelatin. Reduce heat to low. Stir until gelatin is dissolved. Add extract. Makes 1/2 cup glue. While warm, brush on the back of stickers-to-be such as wrapping paper, magazine papers, greeting cards, etc. Let dry. Trim, lick and stick. Leftover glue will keep for many months in an airtight container. Just heat before reusing.
Dissolve gelatin in boiling water. Stir in cold water. Pour milk into small mixing bowl. Add pudding mix. Beat with wire whisk until well blended, about 1 minute. Set bowl of gelatin in larger bowl of ice and water. Stir until slightly thickened, then whip with electric mixer until fluffy, thick and doubled in volume. Blend pudding into whipped gelatin. Pour into serving bowl or individual dishes. Chill until set. Serve with spoonful of regular or lite Cool Whip. Makes 6 to 8 servings.
Drain blueberries and pineapple and add water to make 1 cup liquid. Dissolve Jell-O with boiling water and 1 cup liquid. Fold in fruit. Congeal.
Saute onion and green pepper in 2 tablespoons of oil until soft. Add 2 tablespoons of oil and ground beef. Cook slowly until lightly browned, using Dutch oven. Stir in tomatoes, tomato sauce, enchilada sauce mix, water and beans. Simmer, uncovered, for 10 minutes.
Peel cucumbers. Slice cucumbers thinly. Put cucumbers in large bowl. Add flour, corn meal, salt and pepper. Stir until all cucumbers are coated.
Mix all ingredients. Put soda in buttermilk. Mix well all together. Bake in a tube pan at 325° for 50 to 60 minutes.
Preheat oven at 375°. Melt stick of better in baking pan in oven. Cut up chicken and season with salt and pepper (or other desired seasoning). Flour chicken just as you would to fry. Remove the pan from the oven when the butter is completely melted. Roll chicken in butter to coat and place in pan to bake. Bake uncovered for about an hour, or until golden brown.
Brown hamburger. Cut up potatoes and cook in enough water (about 1 cup or less). Add all ingredients to hamburger and simmer for 3 or 4 hours. Can use crock-pot, if desired.
Grease and lightly flour 2 round baking pans. In a mixer bowl combine the first 5 ingredients. Add shortening and banana; beat on low speed of electric mixer until combined. Add buttermilk or sour milk, eggs, and vanilla; beat for 2 minutes on medium speed. Turn batter into prepared pans. Bake in a 350° oven for 30 minutes or until done. Cool for 10 minutes on wire racks. Remove from pans; cool thoroughly. Frost with creamy butter frosting.
Melt butter in saucepan. Add other ingredients and bring to a boil. Reduce heat and simmer for 15 minutes, stirring frequently. Baste ribs with sauce and smoke 1/2 hour on each side. Baste again. Wrap in foil. Smoke for 2 hours. Turn and baste; cover with foil. Smoke 1 hour. Unwrap, baste and smoke 1/2 hour on each side or until done.
Drain tomatoes of all liquid before mixing with other ingredients. Mix and cook on medium heat. Stir often. (May stick to bottom of pan.) Cook for 1 hour or more. Cook until thick. Makes 8 pints.
Combine the crumbs, 3 tablespoons of sugar and butter. Press onto a 9-inch spring-form pan. Bake at 325° for 10 minutes.
In a 2-quart pan, bring to a boil oleo, 4 tablespoons cocoa, Crisco and water. Mix together the dry ingredients. Pour hot mixture over dry ingredients. Add eggs, buttermilk and vanilla. Bake at 350° for 25 minutes in glass pan or for a brownie-like thin cake, bake in a cookie sheet.
Mix pudding until thick. Fold in Cool Whip. In cake pan, layer bottom with crackers (whole). Pour half of pudding mixture on top of crackers. Put another layer of crackers. Pour rest of pudding on crackers. Lay another layer of crackers, then spread chocolate icing. Refrigerate overnight.
Combine bran and salt. Stir in boiling water. Let set for 1 minute. Add milk. Cool to lukewarm. Cream in sugar and shortening to bran mixture. Beat in eggs and dry ingredients.
Mix apples with a few tablespoons of brown sugar, cinnamon, cloves and a couple tablespoons of honey. Mix in dried fruit bits. Place in greased dish. Pour over orange juice. Bake at 350° for about 1 hour until apples are softened.
Place apples in a greased 8-inch square pan. Combine remaining ingredients; blend until crumbly. Spread over apples. Bake at 375° for 30 to 35 minutes.
In a medium saucepan, combine sugar, water and cinnamon candies; cook until candies dissolve. Pare, core and slice apples; add to sugar mixture. Simmer until apples are red. Drain; save syrup. Blend flour into cooled syrup and add lemon juice. Spread apples in a pastry-lined 9-inch pie plate. Pour syrup over apples. Dot with butter. Cover with top crust; seal and flute edges. Cut slits for escape of steam. Bake at 400° for 30 minutes, or until desired brownness.
Heat cranberry sauce, strain, set berries aside. Dissolve Jell-o in hot juice and water. Add salt and lemon juice.
Place 1/2 package of onion soup in greased 9 x 13-inch pan. Place rice over it. Cover with mixture of mushroom soup and water. Lay chicken on top and sprinkle with the other 1/2 package of onion soup. Cover with foil and bake for 1 1/2 hours at 350°.
Wash strawberries; remove and discard greens. Peel banana. Freeze strawberries and banana. Juice oranges; blend orange juice with frozen fruits on medium speed for 1 minute. Serve.
Melt margarine and add seasonings. In a large Ziploc plastic bag place cereals, nuts and pretzels. Pour margarine mixture over cereal. Zip up and shake until cereal is coated. Pour into a long glass dish to fit your microwave and cook on High for about 6 minutes. Stir every 2 minutes. Spread on paper towel. When cool, store in covered container.
Rinse beans and cover with 8 cups water and boil, covered, for 2 minutes. Remove from heat and let stand for 1 hour. Add 1 teaspoon salt and bring to a boil. Cover and simmer 1 hour.
In medium saucepan, stir together sugar, cocoa and salt. Blend in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk, stirring constantly. Heat to serving temperature. Do not boil. Remove from heat. Add vanilla. Beat with rotary beater or whisk until foamy. Serve with choice of options. Serves 5 (8 ounce servings).
Toss lettuce, onion, celery, oranges and almonds together in large bowl. In a mixing bowl whisk together remaining ingredients. Pour over lettuce mixture and serve.
Fry onion and hamburger until brown; drain. Add all other ingredients. Simmer 20 minutes. Serve on hamburger buns. Serves 8.
Combine instant pudding and cold milk in a mixing bowl according to package directions. On a plate, set out approximately two cups of any fresh fruits you wish to use. Pick fruits with different colors to make the tarts more attractive. Using a spoon, fill each tart half-way full with the pudding. Arrange fruit on top of the pudding in an attractive pattern. Measure out 1/4 cup of apple jelly and put it into a small saucepan. Place the saucepan on the stove and melt the apple jelly over low heat for 15 minutes or until melted. Stir occasionally. Using a pastry brush, spread the apple jelly over the fruit tarts for a pretty glaze. Chill for at least one hour before serving.
Do not wash leg of lamb, but rub well with a cloth dipped in vinegar. Salt and pepper the lamb; fry in hot fat on all sides. Add minced onion. Roast in medium oven at 375° for 1 hour and 10 minutes, basting frequently. Shortly before end of roasting time, mix sugar, ginger and cloves; put on roast.
Combine first 6 ingredients. Add dressing to taste. Serve with Doritos.
Cook macaroni and drain well. Set aside. Melt oleo in large saucepan over low heat. Add onion and celery. Cook until tender, stirring occasionally. Add flour. Stir well. Cook 1 minute, stirring constantly.
Pour Kahlua over cooled brownies after you have poked holes in them. In large serving bowl, layer 1/2 brownies, 1/2 Skor bars, 1/2 mousse and 1/2 Cool Whip. Repeat layers until all are used up.
Cook noodles. Brown sausage. Drain both. While noodles drain, mix the mushroom soup, milk and cheese, allowing to simmer. Put sausage mixture and noodles into greased casserole dish. Cover with foil. Bake 25 to 30 minutes at 350°.
Mix well. Put in greased loaf pans and bake in 300° oven for about 1 3/4 hours. Makes 3 loaves.
Put all dry ingredients in one bowl. Blend sugar and oil in another bowl. Then add beaten eggs and pumpkin to the sugar and oil mixture. Then slowly add the dry ingredients to the wet ingredients and mix. Put in 2 loaf pans (well-greased). Bake at 350° for 1 hour. Feel free to add walnuts or raisins.
In skillet, melt butter. Add onion and cook slightly. Add biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and rice. Add with onion mixture to crock-pot. Stir well. Cover and cook on low for 4.9 hours. One hour before serving, turn on high setting and add shrimp. Remove bay leaf and serve over hot fluffy rice. Provides 6 servings, about 1 1/2 quarts.
Dip 3 tortillas in enchilada sauce. Place in bottom of greased flat pan. Add 1/4 meat mixture, 1/4 cheese and 1/4 soup. Continue layers. Pour remaining enchilada sauce over top. Bake at 450° for 20 minutes.
Blend butter and sugar until creamy. Add vanilla and water. Add flour and nuts. Chill 1 hour in refrigerator. Form into small roll about size of finger or round balls. Place on cookie sheet close together. Bake in a 250° oven for 1 hour. Roll in powdered sugar. Makes about 5 dozen.
Combine all ingredients and beat until fluffy. Chill slightly. Shape into ball. Coat with 1 cup finely chopped nuts (pecans or almonds). Serve with crackers.
Mix together milk and eggs on shallow bowl and set aside. Pulverize nuts. Add flour, pepper, garlic salt and parsley. Dip fish fillets in milk-egg mixture, then roll in flour mixture. Fry in vegetable oil until golden brown. Serve with lemon.
Cook rice (omit butter). Cool, add onions, peppers and olives. Combine marinade, curry and mayonnaise; mix well. Add rice and artichoke. Garnish with lettuce. Serves 10 to 12.
Combine fruits with sugar. Stir over low heat until sugar is melted. Cook over medium heat 10 to 12 minutes until clear and thick. Remove from heat and stir in gelatin. Seal at once.
Melt butter; add sugar and pretzels and mix. Press into bottom of 9 x 13-inch pan. Bake 8 minutes at 400°. Beat cream cheese and 1 cup sugar until fluffy; fold in Cool Whip. Spread on crust, then refrigerate. Make jello with boiling water, then add frozen strawberries. Let set for 30 minutes; stir and spread on top of cream cheese mix. Refrigerate overnight or until jello is set.
Pour undrained pineapple into greased and floured 9 x 13-inch pan. Add cherry pie filling. Sprinkle cake mix over the top. Sprinkle nuts over the cake mix. Pour melted margarine over the top. Bake in 350° oven for 1 hour. Cut into squares and serve with whipped topping or ice cream.
Heat milk to boiling point. Add salt. To make rivels, rub egg and flour together, then add half and half. These are best made by cutting through mixture with 2 forks. When rivels are about the size of cherry stones, drop into hot milk. Keep milk at boiling point for 3 to 5 minutes. Serves 6 to 8.
Cook sweet potatoes until soft; mash well, then add sugar, melted butter, 2 well beaten eggs, vanilla and milk. Pour in casserole, then add topping.
Saute onions in a little oil. When soft, add frozen peas and some water. While cooking, make your macaroni. When macaroni is al dente (not mushy), combine the peas and serve with grated Romano cheese.
Sift flour, baking powder, salt and soda together. Cut in shortening. Make a well in center of dry ingredients and pour in buttermilk. With a fork, stir lightly until all particles are moist. Pour onto floured pastry board and work in flour until dough isn't sticky. Pat or roll out dough and cut with biscuit cutter. Place in a greased pan and bake at 450° for 10 minutes or until golden brown. Brush with melted butter. It makes a crisp, flaky biscuit. Makes about 15 biscuits.
Brown the bacon and onion; remove from heat. Add the rest of the ingredients. Mix well and put into an uncovered casserole dish. Bake at 350° for 30 to 35 minutes.
Melt peanut butter, margarine and chips. Pour over Chex. Add confectioners sugar.
Combine candy bars and 1/2 cup butter over low heat until candy bars are melted. Stir constantly, then cool. Cream sugar and vanilla. Add eggs, one at a time. Combine buttermilk and soda and add to cream mixture and flour, then stir in candy mixture and pecans. Pour batter into a greased and floured pan. Bake at 325° for 1 hour and 20 minutes. Cool in pan for one hour. Top with your favorite chocolate icing.
Brown pepper, carrot and onion in oil. They will brighten when done. Set aside. Brown ground beef, saving drippings. Combine rice and pepper mixture with beef and drippings. Add salt and pepper. Mix well and add soy sauce, stirring over heat. May add celery if desired.
Cut bacon into 1-inch pieces. Separate and fry to a crisp in a large skillet. Remove bacon to a paper towel. Leave bacon grease. Add olive oil and crushed garlic.	Cook until garlic is light brown. Add broccoli and stir-fry. Cook spaghetti according to box directions.	After draining, mix small amounts of spaghetti, bacon, chicken and broccoli with grease back to the stockpot and mix well. Serve hot and top with Parmesan cheese. Serve with garlic bread and salad.
Butter inside of casserole. Mix all ingredients well, except nuts. Pour mixture into casserole. Sprinkle with the chopped walnuts or pecans. (I use more over top.) Bake at 375° for 30 to 40 minutes, uncovered.
Combine sugar, cornstarch and salt in a saucepan. Blend in pineapple juice and orange juice. Cook, stirring constantly, until mixture is clear (about 5 to 8 minutes). Slowly stir mixture into beaten eggs. Return to saucepan and cook over low heat, stirring constantly, until mixture thickens. Let cool 5 minutes. Beat into cream cheese. Chill. Yields 2 cups.
Cook ditalini or other pasta as directed on package. Heat olive oil in a large saucepan. Add onion, celery, carrot and garlic. Cover and cook 6 minutes or until tender. Add dry white wine and boil 1 minute. Stir in beans, chicken broth, tomato sauce, basil and oregano. Bring to boil; reduce heat and simmer, uncovered, 10 minutes to develop flavors. Add drained pasta; mix to coat. Serve with grated Parmesan cheese.
Cream oleo and sugar together well. Add honey, eggs and vanilla. Mix well. Add dry ingredients a little at a time. Chill. Roll in balls and roll in cinnamon and sugar mixture. Bake on ungreased cookie sheet 12 to 15 minutes at 350°. Makes about 6 dozen. Add crushed nuts to batter, if preferred.
Cream butter and sugar; add 3 egg yolks and 1 white and beat until smooth. Add vanilla. Sift together flour, baking powder and salt and beat in butter mixture until blended. Pour into 9 x 14-inch pan which has been lightly greased and floured. Sprinkle with chopped pecans. Beat last 2 egg whites and gradually add brown sugar. When stiff, spread over batter. Bake at 325° for 30 to 35 minutes. Cut into squares while hot.
Combine crumbs and butter. In small ovenproof bowl, alternate layers of crumbs and oysters. Pour soup over top; top with crumbs. Bake at 350° for 1 hour.
Preheat oven to 350°. In large mixing bowl, mix all ingredients well. Spoon mixture into 9 x 5-inch loaf pan. With a spoon, level top. Bake meat loaf 1 1/2 hours. Let set 1/2 hour before serving.
Mix eggs and milk. Sift together flour, salt, sugar and baking powder and add to egg mixture. Beat smooth. Adjust batter thickness with additional milk or flour. Heat oil in 8-inch skillet. Heat oil to 360°. Cover bottom of funnel with finger. Pour in 1/2 cup of batter and release into hot oil in spiral movement. Fry golden about 3 minutes. Turn carefully. Cook 1 minute more, then drain on paper. Sprinkle with sugar or serve with syrup. They are best hot! Microwave leftovers.
Beat eggs with fork. Stir in oil and vanilla and blend in sugar. Mix flour, baking powder and salt in another bowl. Add to sugar mixture and refrigerate. After chilling, preheat oven to 400°. Drop by teaspoonfuls onto ungreased cookie sheet (3 in a row). Flatten with bottom of glass dipped in sugar. Bake 8 to 10 minutes. Remove immediately with spatula.
Remove peel from oranges and put in saucepan. Cover with water and bring to a boil. Cook over medium heat for 20 minutes. Drain, rinse, cover with cold water and boil for 15 more minutes. Drain. Remove white membranes by gently scraping with spoon. Cut into 1/4-inch wide strips. Combine 3 cups water, sugar and spices. Boil until sugar dissolves. Add peel and cook until syrup is absorbed. Drain. Remove spices. Toss peel in sugar until it is coated.
In saucepan beat egg slightly. Stir in milk, sugar and margarine. Cook and stir over medium heat, about 12 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread on cake. Frost top of 13 x 9-inch cake or two 8 or 9-inch cake layers.
*To sour milk, use 1 tablespoon plus 1 teaspoon vinegar plus milk to equal 1 1/3 cups.
Chop butter into cake mix. Pat into 9 X 13 pan. Bake at 350 degrees for 10 minutes. Peel and thinly slice apples. Arrange on top of cake. Sprinkle cinnamon and sugar over the apple slices
Layer bean dip in pie plate. Pour jar of picante sauce on top. smooth sour cream on top and add cheese, jal., and olives.
Combine flour and salt, stirring well. Add shortening, cutting it in with a fork, until a coarse mixture results. Add cold water. Shape into a ball. Roll out into 8-inch round. Place in pie pan.
Press on 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes.
Melt butter in a 13 x 9-inch pan. Heat sugar and water in saucepan until sugar melts. Mix lard and flour. Add milk and stir until dough leaves sides of bowl. Turn out onto floured board and knead just until smooth. Roll out into a large rectangle 1/8-inch thick. Sprinkle cinnamon over apples and then sprinkle apples over dough. Roll up like jelly roll. Wet edges of dough with a little water and seal. Slice dough into 1/2-inch pieces and place in melted butter. Pour sugar syrup over rolls and bake 50 minutes at 350°.
Mix all ingredients, except pudding, together and bake in an ungreased 8 x 8-inch pan. Bake at 350° to 375° for about 28 to 30 minutes. Top with pudding when served.
Melt margarine. Add peanut butter and powdered sugar and vanilla. Mix well. Pour into buttered plate and cool. Cut into squares and enjoy.
Drain fruit. Soften cream cheese and beat until fluffy. Blend in sour cream, sugar and salt. Fold in fruit, marshmallows and pecans. Pour into a 9 x 5 x 3-inch loaf pan and freeze overnight. Slice. Yield: 8 servings.
Preheat oven to 250°. Heat margarine. Stir in seasoned salt and Worcestershire sauce. In roaster, add Chex, pretzels and nuts. Pour mixture of margarine, seasoned salt and Worcestershire sauce on top. With a wooden spoon, stir well. Heat for one hour, stirring every 15 minutes. Spread on paper towels to cool.
Combine all ingredients except powdered sugar; mix thoroughly. Spread mix into lightly greased 10 x 15 x 1/2-inch pan and bake for 45 minutes at 275°. Remove from oven. Use a teaspoon to scoop out cookies. Form into balls with fingers. It's hot. Roll cookies in powdered sugar and place on waxed paper to cool.
Place all ingredients in a blender and blend until smooth. Excellent with ham or pour over block of cream cheese and spread on crackers. Will keep indefinitely in refrigerator.	Yield:	3 cups.
Cook celery and carrot in boiling water until tender. Cook onion in butter until tender, but not brown. Stir in flour. Add milk and chicken broth; cook over low heat until thickened, stirring constantly. Add cheese; stir to blend. Stir in vegetables and water. Serve topped with chopped parsley.
Combine cake mix, eggs, oil, club soda, nuts and pudding. Beat well. Bake at 350° until done, 35 to 40 minutes.