HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, stir together the potatoes, 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Pour into buttered 9 x 13-inch baking dish. Top with corn flake crumbs. Drizzle with 1/4 cup melted butter and bake at 350° for 1 hour.
Saute onion in margarine. Add hominy and chilies. Simmer 10 minutes. Pour into casserole dish and grate 1/2 pound Velveeta cheese on top of casserole. Bake approximately 15 minutes in a 350° oven or until cheese is melted.
Cook potatoes and drain. Heat soup and margarine over low heat. Blend in sour cream.
Mix mushroom soup and milk well. Stir in all other ingredients. Prepare at least 4 hours ahead of cooking or let set overnight.
Mix beans, corn, celery, green pepper and onion. Alternate a layer of vegetables with a layer of soup, grated cheese and then sour cream. Bake 25 minutes at 350°. Melt margarine and stir in crackers and almonds. Spread on top of casserole and bake for 10 more minutes.
Mix all ingredients well. Divide in 1/2; make 2 long rolls. Wrap in foil and refrigerate 24 hours. Unwrap and place on broiler pan. Bake 1 1/2 hours at 300°. Turn over in 45 minutes. Cool. Wrap in foil and refrigerate.
Melt margarine and mix with crushed cookies. Line bottom and sides of an 8 x 8-inch pan with mixture. Mix Dream Whip according to instructions. Add softened cream cheese and powdered sugar. Cook lemon pie filling and let cool.
Combine sugar, salt and cornstarch in saucepan. Stir in milk and cook over medium-low heat until slightly thickened. Combine a little of the hot mixture with beaten egg yolk. Return to hot mixture and cook until thickened. Stir in vanilla and butter. Pour into baked pastry shell. Top cooled filling with meringue made by beating egg whites with 1/2 cup sugar. Brown in oven at 425°.
Mix together and place on greased cookie sheet. Bake at 350° for 15 minutes or until done. Remove from oven and cool in pan for 5 minutes. Take off of cookie sheet and place on slightly damp dishtowel. Cool.
Cook sweet potatoes in hot water until done. Mash with potato masher. Pick out strings if in potatoes. Add butter while potatoes are still hot. Add sugars, cinnamon and nutmeg. Add eggs and beat well. Use about 1/2 cup milk to thin mixture. Pour into prepared 9-inch pie crust. Bake at 425° for 15 minutes. Turn heat down to 350° and bake 45 minutes longer. When pie is done, dust with powdered sugar.
If using large-sized sea scallops, slice horizontally through the center. Place scallops in an oven pan containing a little butter and sherry. Sprinkle with topping made of crumbs, garlic salt and paprika. Dot with butter and broil until done, about 5 to 7 minutes. Serve with lemon wedges.
Combine cornmeal, flour and baking soda in a mixing bowl. Stir in buttermilk and beat until batter is smooth. Stir in salt and onion. Drop heaping tablespoonful of batter into a deep fryer or a pan of hot oil. Cook until brown.
Fry and drain sausage, add celery and cook 10 minutes. Add cut up zucchini, onion and tomatoes and spices and cook 20 minutes. Add 2 chopped green peppers and cook 10 minutes. Serve with garlic bread and Parmesan cheese.
Sprinkle gelatin on apple juice in 1-quart saucepan to soften. Add water. Heat over low heat until gelatin is dissolved, stirring constantly. Remove from heat. Mix pumpkin, brown sugar, cinnamon, ginger and cloves in medium bowl; stir in gelatin mixture until smooth. Refrigerate until mixture mounds slightly when dropped from a spoon, stirring occasionally.
In a large mixing bowl, stir together flour, 1/2 cup sugar, 2 tablespoons cocoa powder, baking powder and salt. Add milk, oil and vanilla. Stir until smooth. Stir in nuts. Turn into an ungreased 8 x 8 x 2-inch baking pan. Combine 3/4 cup sugar and 1/4 cup cocoa powder, gradually stir in 1 1/2 cups boiling water. Pour liquid mixture evenly over batter in pan. Bake in a 350° oven about 30 minutes or until cake tests done. Serve warm or chilled in individually dessert dishes. Makes 8 servings.
Cut steak in thin strips; brown in oil. Add salt, pepper, garlic, vinegar, sugar, soy sauce and cup of water. Cover and cook over low heat for 1 hour. Add green peppers and cook 10 minutes. Blend together cornstarch and 3 tablespoons of water; stir in meat mixture. Serve over rice or with mashed potatoes.
Cook meat overnight in crock-pot or else just quickly fry meat if not enough time. Stir last 3 ingredients together and either put in crock-pot for a few hours or in skillet, if frying. Heat and simmer for a few minutes in pan.
Boil eggs and grate. Add sweet relish, salad dressing, pimentos, salt and sugar. Mix well. (Do not get too thin.)
Combine first 4 ingredients in saucepan; bring to a boil. Boil for 3 minutes, stirring constantly. Cool and add vanilla and liqueur.
Put potatoes in large bowl. Add cream cheese, onion, eggs and flour. Beat at medium speed until well blended. Increase speed to high and beat well until light and fluffy. Season with salt and pepper. Spoon into greased 9-inch square baking dish. Cover with onion rings. Bake, uncovered, in a preheated 300° oven for 35 minutes. If dish is prepared ahead, do not add onion rings until ready to bake.
Brown the Cajun sausage and ground beef with pepper and onions. Drain all grease off. In large Dutch oven, add tomatoes, tomato sauce, beans, sliced sausages, salt and pepper. Cook 2 hours. Serve with rice.
Cook and stir ground beef and onion in large skillet over medium high heat until beef loses pink color. Pour off drippings. Sprinkle oregano and salt over beef, stirring to combine. Place tortillas on 2 large baking sheets. Lightly brush surface of each tortilla with oil. Bake in preheated 400° oven for 3 minutes. Divide beef mixture evenly over tops of tortillas. Divide tomato and desired topping over beef mixture. Bake at 400° for 12 to 14 minutes.
Layer in order and sprinkle a few shrimp on top. Serve with crackers.
Combine first	3 ingredients; mix well. Add raisins and walnuts. Add flour, cinnamon, cloves, soda and salt. Add applesauce; mix well. Bake for 1 hour at 325°.
Brown 1 1/2 pounds of ground meat and season with garlic salt, oregano and basil to taste. May add mushrooms if desired. Bake in oven at 325° for approximately 3 hours. May need to add water as it cooks. Also may be cooked in crock-pot all day on low. This sauce is also good with lasagna and pizza.
Put water into 4 gallon or 5 gallon boiling pot. Add all ingredients. Wait until veggies are tender, then add Kitchen Bouquet for color. Then add seafood, chicken and whatever else appeals to you, baby shrimp, 5 pounds and crab claws, 2 pounds.
Preheat oven to 300°. Mix all ingredients together in a Dutch oven; cover. Bake at 300° for 4 hours.
Mix all of the ingredients together, except the herbal season dressing. Put in casserole dish and sprinkle the dressing on top. Bake at 350° for 45 minutes or longer. Serve hot.
Preheat oven to 375°. Stir together water, rice, tomatoes, cheese spread, onions and 1 teaspoon Italian seasoning into a greased 13 x 9-inch baking dish. Top with chicken. Sprinkle with Parmesan cheese and remaining Italian seasoning. Bake for 45 to 50 minutes or until chicken is tender. Let stand for 5 minutes. Makes 4 to 6 servings. Preparation time: 15 minutes.
Brown shank and bone in oven. Then put in huge pot. Add 1 unpeeled onion with 2 cloves stuck in it, 1 quart tomatoes and 6 quarts water. Cook 1 1/2 hours. Take out meat and onion. Discard onion. Add vegetables and garlic. Let simmer 5 to 6 hours. Season when adding vegetables. Add 1/4 teaspoon thyme last hour. Take meat from bone and marrow. Cut up and add to soup. Cook 1/2 hour. If you need more liquid, add tomato juice.
Combine the berries, extract, sugar and lemon juice in a medium bowl. Let the mixture stand at room temperature for 20 minutes.
Layer on pizza pan in the following order: beans, sour cream with taco seasoning mix, tomatoes, onions, olives and cheese. Chill and serve with nacho chips.
Blend or sift together flour and salt. Using a pastry blender or 2 knives, cut in finely 1 pound shortening and sprinkle with cold water. Add the water gradually, mixing lightly with a fork until all flour is dampened. Turn dough onto a large piece of wax paper and form into a ball. Wrap securely. Store in refrigerator until needed. To use, cut off portion required, roll out and use. This pastry may be kept refrigerated for 3 to 4 weeks and used as needed. Keep it securely wrapped to prevent drying. It makes 3 double pie crusts or 6 shells. It is a real time saver.
In Luxemburg City, there was a restaurant by the name of Stuff's (pronounced Stoof's) that made this wonderful onion soup. They served it as a first course in a large tureen with the bread and cheese on top. We always followed it with Coq au Vin, which was a mistake. We would eat so much of the soup, we could hardly eat the chicken, but we would manage and go away so full we were miserable.
Prepare the mashed potatoes. Season to taste. Beat egg yolks into mashed potatoes until well mixed. Stir in cheese, onion, green pepper and celery salt. Whip egg whites into soft peaks and fold into potato mixture. Spoon into a well-buttered casserole dish about 1 1/2-quart size. Sprinkle with paprika. Bake at 375° for 25 to 30 minutes. Garnish with parsley sprig. Serve immediately. Makes 4 servings.
Mix all ingredients together. Pour in oblong pan. Bake at 350° for about 25 to 30 minutes.
In a 2-quart jar, combine all ingredients, except eggs, and mix well. Add eggs. Cover and refrigerate. Marinate for 3 days before serving for best color and flavor. Serve with hot mustard.
Cut up fish and simmer with all other ingredients except clams, mussels, shrimp and scallops for about 1/2 hour; add the clams, mussels, shrimp and scallops and simmer for 15 minutes.
Melt cheese. Add milk and other ingredients. Add eggs and macaroni. Bake in greased loaf pan at 325° for 50 minutes until knife comes out clean. (I serve with chili sauce.)
Defrost potatoes in microwave until slightly frozen. Spread in 9 x 12-inch glass pan. Sprinkle 3 tablespoons melted butter and onion over potatoes. Mix soup and sour cream. Salt and pepper potatoes. Spread mixture over potatoes. Sprinkle cheese on top. Sprinkle crushed cornflakes mixed with 3 tablespoons butter over top. Bake at 350° for 45 to 60 minutes. Cover with foil if corn flakes get too brown. Can be made day ahead. Wonderful for a crowd!
Mix all ingredients together except pecans and pie shell. Put pecans into the pie shell and pour the mixture over. Bake 30 to 40 minutes in a 350° oven.
In heavy skillet, cook meat, onion and green pepper until meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Before serving, remove bay leaf. Makes 4 serving. Adding thin spaghetti is also good.
Do not drain any of the vegetables. Place onion, Rotel tomatoes, green chilies, pinto beans, corn, lima beans, onion soup mix, and celery in large pot and simmer. Cook for 2 hours. During the last 30 minutes add zucchini, sausage, and olives. Serve over cubed Monterrey Jack cheese.
Arrange chicken in baking dish. Mix all ingredients and pour over chicken. Bake at 375° for 1 1/2 hours.
Cut round steak into serving size pieces. Beat steak to tenderize. Flour, salt and pepper steak. Brown in small amount of oil. Drain. Place steak pieces into casserole dish. Add soup mix, mushroom soup, milk and mushrooms. Cover and bake for 1 hour at 350°.
Place all ingredients in a large bowl together. Stir with a spoon until blended. Generously grease and flour a tube or Bundt pan and pour in cake mixture. Bake 1 hour at 350°.
Use donut cutter and cut "donuts" and holes out of bread. Save donuts and holes; put the rest of scraps on bottom of a 9 x 13 sprayed baking dish. Put cheese, meat and broccoli in layers. Mix eggs, milk, onion, salt and mustard together. Place "donuts" and holes on the top of dish and pour milk mixture over. Refrigerate overnight and bake at 325° for 55 minutes. Serves 12.
Select a 3 to 4 pound chuck or rump pot roast. Trim off excess fat; heat in large skillet or Dutch oven. When you have about 2 tablespoons melted fat, remove trimmings. For rich brown, roll pot roast in flour; brown slowly on all sides in hot fat. Season with salt and pepper. Add 1/2 cup water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Add more water if needed to prevent sticking. Add small whole onions, potatoes and carrots the last 45 minutes of cooking. Thicken liquid for pot-roast gravy, if desired. Makes 6 to 8 servings. Enjoy!
Mix all ingredients together. Pour in pan. Bake for 30 minutes at 350°.
Put all ingredients in a bowl and mix well. Bake in jelly roll pan (10 x 15-inches) at 375° for 15 minutes. Ice with powdered sugar icing while warm.
Line a 9 x 13-inch pan with whole graham crackers. Mix pudding with milk and fold in Cool Whip. Spread 1/2 of mixture over crackers. Put another layer of crackers over pudding. Spread remaining pudding over crackers. Cover with another layer of crackers. Spread Chocolate Topping over all this (recipe follows).
In bowl, combine chili powder, flour, sugar, vinegar, salt and pepper and oregano; mix well. Brown burger; add salt, pepper and onion. Cook 10 minutes. Add tomatoes and beans. Add mixture in bowl; simmer 1 hour. Add tomato juice, if you like.
Mix cake mix according to directions. Pour into 3 (8-inch) cake pans; let cook.
Bring water, onion and chicken bouillon to a boil. Stir until bouillon is dissolved. Add carrots and celery. Cover and cook about 10 to 15 minutes or until vegetables are just tender.
Mix all ingredients, except bread crumbs. Bake at 325° for 30 minutes. Increase heat to 350°. Top casserole with bread crumbs. Bake until top is browned.
Mix oil, sugars, eggs and vanilla. Add dry ingredients. Mix well. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 375° for approximately 10 minutes.
Mix together peanut butter, marshmallow cream, butter and sugar. Shape into eggs. Freeze for 1 hour or refrigerate overnight.
Boil and mash peeled potatoes. Add onion, butter, seasoning and milk. Whip until smooth. Place in 9 x 13-inch pan, sprayed with Pam. Fold the cheese into the whipped cream and spread over potatoes. Bake at 350° for 25 minutes. Can be mixed and refrigerated overnight, but increase baking time by 10 to 15 minutes.
Mix and bake in uncooked pie shell until set. Bake at 375°.
Preheat oven to 325°. Cream margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla, beat well. Add eggs, one at a time. Beat well after each addition. Stir in flour. Spoon mixture into greased 10 in. tube pan and bake at 325° about 1 1/2 hours.
Mix together. Add apples, raisins, marshmallows, bananas and celery.
Beat eggs and cream of tartar until foamy. Add sugar slowly and continue to beat until stiff. Fold in candy gently. Place on a greased and floured cookie sheet (even for Teflon). They do not spread, so may be placed close together. Bake at 250° for 20 to 30 minutes. Watch carefully so they do not darken.
Mix pie filling, Eagle Brand milk, crushed pineapple and mandarin oranges (drained and chopped). Add pecans and Cool Whip; mix well. Chill thoroughly before serving. Serves approximately 12 to 15.
Mix and pat into 9 x 9-inch pan. Bake at 350° for 10 minutes.
Cut onion and green pepper into chunks. Saute until limp. Drain hominy. Peel the tamale and cut into 6 to 8 chunks. Gently combine all 4 ingredients. Put into a baking dish. Sprinkle shredded cheese over. Bake at 350° for 30 minutes. Serves 8.
Mix ingredients thoroughly and roll into small balls, about 1 teaspoonful. Bake on cookie sheet at 350° for about 20 minutes. Serve hot.
Melt butter; add brown sugar and cook over low heat for 2 minutes, stirring constantly. Add milk and cook to boil. Remove from heat; cool until lukewarm. Stir in vanilla. Gradually add powdered sugar, beating vigorously until mixture firms (about 2 minutes). Stir in nuts. Spread into 8 x 8 x 2-inch buttered pan and chill. Cut into squares. Makes 3 dozen pieces.
Cut cream cheese and butter into flour. Work with the combination until it clings together in a ball. Chill well in the refrigerator. Roll cream cheese pastry out into a thin layer on a lightly floured board. Cut into small circles. Place a small amount of strawberry jam on each. Fold pastry over and crimp edges together with a fork. Brush tops with milk and sprinkle lightly with a mixture of cinnamon and sugar and finely chopped nuts. Place on ungreased cookie sheet. Bake at 425° for about 10 minutes or until lightly browned. Makes about 12 tarts.
Put wine, applejack and shallots in a pan and cook until reduced by half. Add chicken broth and reduce again by half. Add cream and 2/3 of apples; simmer for about 5 minutes. Salt may be added, if desired. Makes 2 1/2 to 3 cups.
Beat all ingredients and bake in a greased 9 x 13 x 2-inch pan at 350° for 30 to 40 minutes. Cool.
In the bottom of a 9 x 12-inch baking dish, which has been well buttered, place broccoli. Next, chop chicken into bite size pieces and place on top of broccoli layer.
Mix all ingredients together in a bowl. Pour in greased cooking pan. Bake at 350° for 30 minutes.
Mix egg yolks, Eagle Brand and lemon and pour into graham cracker pie shell. Mix cream of tartar, sugar and egg whites.
Peel apples and chop; set aside. Pour cooking oil into large mixing bowl; add sugar and eggs and beat. Sift flour with salt, soda	and baking powder. Gradually add flour to creamed mixture. Add vanilla. Gently fold in chopped apples. Grease a 10-inch tube pan and line with waxed paper; pour in batter. Bake at 350° for one hour or until done.	When cake is cool, remove from pan and drizzle on Sugar Glaze.
Sift together cake mix and jello, dry. Add one egg at a time, 1 cup of frozen strawberries, 1 cup flaked coconut and 1 cup chopped pecans. Bake in three layers at 350°.
Heat oven to 325°. Grease and flour tube pan. Cream sugar and margarine, about 10 minutes. Add eggs, one at a time, beating well. Mix in flour. Beat good. Add flavorings. Pour into tube pan and bake approximately 1 hour and 25 minutes. Have eggs and margarine at room temperature.
Fry bacon until crisp. Remove bacon and add onions to bacon grease. Fry onions until tender. Add sugar, mustard, garlic powder, salt, vinegar and bacon, broken into small pieces. Cover and simmer 20 minutes. Grease 4-quart pan. Mix all together with the four different kinds of beans. Bake covered for 30 minutes and uncovered for 30 minutes.
Heat oil. Add turkey and onion. Cook, stirring as needed, until the turkey is browned, about 5 minutes. Stir in tomatoes, tomato paste, Parmesan cheese, basil, oregano and sugar. Bring to boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 5 minutes. Spoon 1/3 of the sauce in the bottom of a 13 x 9 baking pan. Top with 3 noodles. Spread with half cottage cheese. Top with 3 more noodles. Repeat the layering once more, ending with sauce. Sprinkle the Mozzarella cheese on top. Bake, covered, 1 hour. Uncover. Bake 10 minutes more at 350°.
Cream margarine and sugar. Add eggs and flavoring, water and vinegar. Add coconut. Bake in a 9-inch unbaked pie shell at 300° for 45 minutes to 1 hour until a golden brown. Makes 1 pie.
Blend margarine and sugar. Beat in eggs. Add chocolate syrup and flour. Pour into greased and floured 9 x 13-inch dish and cook 25 minutes at 350°.
Mix all dry ingredients; add water, egg and butter. Beat a little; pour in well-greased pan. Bake 450° for about 25 minutes.
Use a Martini glass. (Shooter) Mix Kurant vodka, Triple Sec cranberry juice and lime juice. Serve chilled and up.
Combine ingredients in a casserole dish. Mix well. Bake 1 1/2 hours at 400°.
Place butter in custard cup. Microwave on High for 30 to 40 seconds until melted. Stir in garlic powder and parsley flakes. Separate shrimp and place in 9 or 10-inch diameter dish. Pour butter mixture over shrimp evenly. Cover tightly. Microwave 5 to 8 minutes until shrimp are opaque, stirring every 2 minutes. Let stand, covered, for 1 to 2 minutes. Serve over noodles or some form of pasta.
Mix all together in a large bowl. Bake at 375° for 45 minutes. Freezes well if frozen before cooked. Makes large amount. Usually put in two casseroles, 1 to serve and 1 to freeze for later.
Butter a bread pan (9 x 5 x 3-inch). Heat oven to 325°. Beat egg yolks and brown sugar in mixer until very light and fluffy. Add spices and flour (mixture will be stiff). Beat egg whites until firm and peaked. Spoon half of the egg whites into the mixture and when well blended, add the other half with the baking powder. Mix. Spread batter into well-greased bread pan. Butter a piece of aluminum foil and cover the batter with it. Batter will rise considerably. Bake 1 hour without opening oven, then turn oven to 300° for 15 minutes. Knife inserted should come out clean. Slice thin and serve with butter.
Combine 3 soups and Ro-Tel tomatoes. Heat until hot! Brown ground meat, bell pepper and onion. Mix ground meat mixture and soup together. In large casserole, layer half Doritos, meat mixture and then grated cheese. Repeat layers (Doritos, ground meat and then cheese). Cover with foil. Let sit for 10 to 15 minutes, until cheese is melted.
Cook in large saucepan for 1 1/2 minutes then mix thoroughly first 3 ingredients. Stir while cooking. Set off heat and add remaining ingredients. Drop by spoonfuls on wax paper. Cool.
Braise tenderloin cubes in butter and garlic for approximately 2 minutes in skillet over medium-high heat. Add beef broth, mushrooms and onion. Simmer uncovered for 10 minutes until liquid is less than 1/4 cup. Add dry Bearnaise mix and sour cream. Mix well. Serve immediately over wild rice or flat noodles.
Boil chicken and remove bones. Mix chicken with other ingredients in a 9 x 13-inch casserole dish. Bake at 350° for 30 minutes.
Mix flour, sugar, soda and salt. Add egg, oleo, oil and vanilla. Drop from a teaspoon onto a cookie sheet. Flatten with a fork. Bake at 300° for 8 to 10 minutes or until brown.
Boil juices and cinnamon. Simmer, covered, for 5 minutes. Add remaining ingredients, except orange, to boiling juices and simmer 5 more minutes, uncovered. Makes 20 cups.
Heat oven to 425 degrees. Sift flour, measure and add baking powder and salt. Sift again. Cut in shortening. Blend until mixture looks like coarse corn meal. Stir in enough milk to make soft dough. Turn dough out on light floured board. Knead lightly, about 1/2 minute. Pat or roll out 1/2-inch thick and cut with biscuit cutter. Place biscuits on ungreased baking sheet. Bake in hot oven for 12 to 15 minutes. Makes 14 to 16 (2-inch) biscuits or makes 24 small ones.
Combine egg yolks, sugar and salt. Mix baking powder and cracker crumbs. Add to sugar, then mix in dates and nuts. Fold in stiffly beaten egg whites. Bake at 350°.
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in remaining ingredients. Spoon bean mixture into a lightly greased 2 quart casserole. Bake uncovered at 350° for 1 hour. Makes 8 servings.
Mix all ingredients together and put into a greased loaf pan. Bake 1 hour at 350°.
Preheat oven to 450°. Combine cornmeal, flour, sugar, salt and soda. Add buttermilk and eggs. Mix well and stir in celery and onions. Heat bacon drippings in a 10-inch cast-iron skillet in preheating oven. Add 1 tablespoon bacon drippings to batter and mix well. Pour batter into very hot skillet. Bake at 450° for 20 to 30 minutes or until lightly browned. Turn cornbread out onto a plate to cool. Crumble cornbread into large mixing bowl and add stuffing mix and sage; set aside. Place soup in a medium saucepan and gradually stir in broth. Cook over medium heat, stirring occasionally, until heated. Pour over crumb mixture; stir well. Spoon into a greased 13 x 9 x 2-inch baking dish and bake at 375° for 35 minutes or until heated thoroughly.
Mix together thoroughly. Add 3 to 4 teaspoons to cup of boiling water. Ready to drink.
Cream together the cream cheese, Cool Whip and sugar. Pour into graham cracker pie shells. Top with cherry pie filling. Makes two pies.