HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place roast in Dutch oven; add soup mix and mushroom soup. Add water to cover roast. Cover. Cook at 325° for about 2 hours. Add carrots and potatoes during last 45 minutes of cooking if desired.
Brown steak or boil chicken. Saute onions and pepper. Mix all ingredients together and bake at 350° for 1 hour and 15 minutes. Cook, covered.
Mix first 4 ingredients and refrigerate overnight. Roll into balls and roll in small box of Jell-O. (Use red for Christmas; orange for Thanksgiving.)
Brown meat with onion and spices; drain well. Add corn, picante, beans and tomatoes; simmer for 30 minutes. Crush tortilla chips in a serving dish; spoon mixture over chips. Top with lettuce, tomatoes, cheese, taco sauce (if taco sauce used, I leave out other seasonings) and black olives. Quick, easy and great!
Add ingredients to crock-pot. Let cook on high until thickened; about 4 to 6 hours. Serve over brown rice, barley or bulgur wheat.
Saute green onions in hot oil in a large skillet until tender. Add rice and next 5 ingredients. Cover and simmer 20 minutes or until rice is tender and liquid is absorbed. Garnish with a green onion fan. Yields 4 to 6 servings.
Sift dry ingredients. Add milk, egg and margarine. Beat well and bake in an 8-inch greased pan in a hot oven, 400°, for 30 to 40 minutes.
Mix all ingredients well. Pour into shell and bake at 300° until knife comes out clean when inserted in center. Pie should be brown.
Mix all ingredients well, adding sugar slowly. Bake at 325° for 1 1/2 hours. Makes a 1 pound loaf.
Mix together, 3/4 pkg. of chipped beef, (chopped) with cream cheese, onion, garlic powder and accent. Make into a ball and roll in reserved 1/4 pkg. chipped beef. Refrigerate until about 1/2 hour before serving. Serve with crackers.
Cream sugar and oil. Add eggs, one at a time, beating well after each. Sift flour and mix with salt and soda. Add to egg mixture. Add the remaining ingredients and beat until well blended. Bake in 3 greased layer pans at 350° until tested done. Let cool and frost.
In saucepan, combine egg yolks, sour cream, granulated sugar, flour, vanilla and salt. Cook and stir over medium heat until thickened (about 5 to 10 minutes). Pour into baked pie shell. Set aside.
Sift together flour, sugar, baking powder and salt. Cut in with pastry blender the shortening, egg and milk. Add blueberries. Drop batter into cupcake pan. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Combine all ingredients and cook down until thick. Then can. Let set for 30 days before use.
Cook and stir sausage and onion in oil in 10-inch or 12-inch skillet until onion is tender, about 5 minutes. Stir in potatoes, sauce mix, water and pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 10 minutes. Stir in carrot strips; cover and simmer until carrots are crisp-tender and potatoes are tender, about 10 minutes. Stir in broccoli and cheese. Cover and cook until broccoli is heated through and cheese is melted, 5 to 10 minutes. Makes 4 to 5 servings.
Toss all ingredients and place in crock-pot.	Cook on low-medium for 8 hours. Mixture will thicken and be ready to eat!
Mix eggs, sugar, shortening, butter and vanilla until smooth. Add flour and beat on high for 10 minutes. Bake at 350° for 1 hour.
Sift all dry ingredients together. Add oil, eggs and vanilla. Mix well and add pears. Bake in greased and floured Bundt pan at 350° for 1 hour and 15 minutes. No icing needed for this moist cake. Great way to use up pears during pear season.
Fry bacon crisp. Set aside, keep drippings in pan. Cut corn off with sharp knife, cutting first a thin layer off tops of kernels. Repeat twice, getting all kernels off cob.
Microwave on High for 5 minutes; stir and return if needed to melt cheese thoroughly. Can also be used as topping for broccoli, cauliflower, etc.
Combine 1 1/2 cups sugar, 6 tablespoons margarine and 1/3 cup milk in heavy, 2-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling for 4 minutes over medium heat, stirring constantly, to prevent scorching. Remove from heat. Stir in chocolate pieces until melted. Add 1 cup (1/2 jar) Marshmallow Creme and 1/2 teaspoon vanilla. Beat until well blended.
Season chicken to taste. Place in ovensafe pan. Mix soup, milk and mushrooms. Pour over chicken. Bake at 350° for 45 minutes to 1 hour.
Chill grapefruit and crab meat in cans. Drain grapefruit. Flake crab meat, removing bony tissue. Alternate grapefruit and crab meat in cocktail glasses. Mix remaining ingredients. Pour over grapefruit and crab meat. Serves 8.
Cream shortening and sugar; add eggs. Make a paste of red coloring and cocoa; add to creamed ingredients. Then add vanilla. Mix buttermilk in same cup where red coloring was mixed. Use all clinging coloring. Sift flour, salt and soda together and add to mixture. Beat well; then fold in vinegar. Pour into 2 cake pans lined with greased waxed paper. Bake at 350° for 25 or 30 minutes.
Brown meat in large pan; drain grease. Celery and onion may be cooked at this time. Add water, seasoning and tomatoes. If using any fresh vegetables or rice, add at this time. Cook until tender. Add more water as needed. More seasoning may be needed, depending on taste. Cook for about 30 minutes. Serve with cornbread or biscuits.
Mix flour, salt, cold water and shortening like for pie crust. Cut up apples and place in center. Add butter, sugar and cinnamon. Shape the dough around apple. Jag around sides and top with fork. Bake at 350° for 30 to 45 minutes. Could possibly even take 1 hour. Keep checking.
Melt butter in mixing bowl; add each of the following one at a time and stir until well mixed between each: Sugar, eggs, syrup, vanilla, salt, pecans. Pour into unbaked pie shell. Bake at 325° for 55-60 minutes or until pie appears set.
Mix all ingredients and put in a lightly greased pan. Bake at 400° for 30 minutes.
Combine soup, milk and Velveeta in top of double boiler. Heat until cheese melts. Add chilies and pimientos. Set aside. Brown meat; season with a little cumin powder and pepper, if desired. Layer torn tortillas, meat, onion, Velveeta sauce and grated cheese. Repeat layers. Cover and bake at 350° for 30 minutes. Enjoy!
Line a baking sheet with foil. Draw six (3-inch) circles on the foil. Set aside. In a small mixer bowl combine egg whites, vinegar and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight) and sugar is almost dissolved (about 4 minutes). Use the back of a spoon to spread the meringue over the circles on the foil, building the sides up. Bake in a 300° oven for 35 minutes. Turn off oven. Let meringue shells dry in oven, with door closed, for at least 1 hour. Remove from foil. To serve, spoon fruit into meringue shells. Top with whipped topping. Makes 6 servings.
Marinate the chicken breasts in lemon juice and herbs de Provence for 8 to 24 hours. Cover the broiler pan with aluminum foil, then oil the foil. Heat the broiler. Arrange the chicken on the oiled foiled pan; broil it on one side, then turn it over and broil it on the other side.
Cook frozen broccoli according to package directions. Drain well and set aside. Cook rice (not instant) and set aside. Saute chopped celery and onion in melted margarine over low heat. Stir frequently until wilted. Add cream of chicken soup and milk. Simmer until well mixed. Add Cheez Whiz and stir well until melted into mixture. Add rice, broccoli and salt and pepper to taste with 3 good dashes of Tabasco sauce. Stir until mixed. Pour into large casserole. Top with breadcrumbs and grated mild Cheddar cheese (optional). Bake at 350° for 45 minutes or until bubbly and hot. Uncover last 15 minutes.
Rinse turkey thoroughly inside and out. Using your hands, rub turkey completely with vegetable oil. Sprinkle with salt and pepper. Place bread in bottom of roasting pan. Put turkey, breast side down, on the bread. Cook in 400° oven for 1 hour. Remove turkey from oven and place on large platter (we use oven mitts to turn the turkey onto its back). Make the stuffing (recipe following), using the bread in the bottom of the roasting pan.
Brown hamburger; drain. Add eggs, cheese, mushrooms, onion and dash of salt and pepper. Mix well; set aside. Cook manicotti according to directions (don't cook too long it makes the noodles hard to stuff). Stuff with hamburger mixture and layer in bottom of baking dish. Cover with sauce and a little grated cheese. Bake for 30 minutes. Serves 8 to 10 people.
Boil chicken breast until tender. Remove from broth. Cook pack of noodles in broth. Saute mushrooms, onions and green peppers in butter and garlic. Stir into noodles and broth. Add stewed tomatoes and cheese. Stir until melted. Add 1 tablespoon cornstarch with enough water to make a smooth paste. Add to other ingredients. Serve with salad and rolls. Enjoy!!
Cook broccoli and drain. Cook cheese and soup together until smooth. Combine all ingredients in greased dish. Bake at 350° for 30 minutes.
Heat oven to 400°. Mix baking mix, milk, brown sugar, oleo and nutmeg. Spread in ungreased square 9 x 9 x 2-inch pan. Drain peaches, reserving 1 cup syrup. Arrange peaches on mixture in pan. Pour reserved syrup over peaches. Bake until golden brown, about 40 minutes. Serve with whipped cream or ice cream. You can use fruit cocktail (30 ounces) for the peaches.
Combine ingredients and pour in an unbaked pie shell. Bake at 350° for 30 to 45 minutes or until firm.
Use big zucchini, but still tender enough so you can pierce the skin easily with your thumbnail. Peel, cut into quarters lengthwise, remove the seeds and slice crosswise. Add zucchini to remaining ingredients after they are tossed together. Mix well. (It may be runny.) Dump into a 9-inch pie crust and bake 40 minutes at 400° or until golden brown. (You'll think you are eating apple pie, but it's more delicious.)
Mix ingredients all together. Pour into greased 2-quart casserole. Bake at 300° for 1 hour. Can be served warm or cold. Refrigerate leftovers.
Drain pineapple and cherries very well. Mold into a ball and refrigerate overnight. Roll in chopped pecans before serving. This is always a favorite at parties.
Mix Cheez Whiz and soup together. Add chicken, then Veg-All. Pour into casserole dish. Crush 1 tube Ritz crackers and melt 1/4 stick margarine. Toss together and put on top. Bake at 350° for 30 minutes or until bubbly.
Dice potatoes and onion; cook in grease from bacon slices until tender. Add celery soup and milk. Heat through. Crumble bacon on top.
Puff: Heat oven to 400°. Heat water and butter to boiling in a 1-quart saucepan. Stir in flour. Stir vigorously about 1 minute until mixture forms a ball. Remove from heat; add eggs, one at a time. Beat until smooth. Drop by tablespoonfuls onto a greased baking sheet to form an 8-inch ring.* Smooth top with spatula. Bake until puffed and golden, 50 to 60 minutes. Cut off top with sharp knife. Pull out any soft dough.
Combine squash, onion, flour, pepper, sugar and salt. Beat eggs and add to squash. Add margarine. Drop by tablespoons on oiled griddle. Cook on both sides until golden brown. Serve immediately. Yields 6 servings.
Break up cheese and mix in remaining ingredients until smooth. (Or place all in a blender and process until smooth.) If the dressing is too thick, add a little milk to make it pour better.
Cream sugar and butter or softened margarine. Add eggs; mix well. Add 1/2 of the flour, salt and baking powder to the creamed sugar mixture. Then add water, vanilla and remainder of flour mixture. Form into small balls on greased cookie sheet. Bake at 350° until light brown. Sprinkle with sugar.
Preheat oven to 350°. In a large bowl, mix together potatoes, oleo, salt, pepper, soup, ham, onion and sour cream. Pour into 2-quart casserole. Crumble with Topping.
Mix flour, butter and walnuts. Press into 9 x 13-inch pan. Cook 15 minutes at 350°. Cool. Beat cream cheese, powdered sugar and Cool Whip together. Spread over cool crust. Mix lemon pudding and cold milk together to make third layer. Top with thin layer of Cool Whip. Sprinkle with nuts. Refrigerate.
Mix jello and 2 cups hot water. Stir in frozen orange juice. Cool. Then add mandarin oranges and pineapple. Refrigerate overnight.
Mix all well. Bake at 350° for 25 to 30 minutes. Works well in tube pan or layers.
Rub the inside of 8 x 8-inch glass baking dish with the cut garlic clove; let it dry. Then smear the inside of the dish with butter or margarine. Cut potatoes into slices no thicker than 1/8-inch. Arrange slices in dish in rows, slightly overlapping both slices and rows. Lightly salt each layer. Do not fill dish more than 2/3 full. Pour milk into dish until potatoes are about half covered; then just barely cover the whole mixture with the half and half. Finally, sprinkle all liberally with the bread crumbs and some butter shavings. (Note: I use plain skim milk; relying on the seasoned crouton crumbs for flavor; it works fine!)
Cook meat; drain. In a large pot, add additional ingredients for 30 minutes. Serve with cornbread.
Mix together. Store in refrigerator and use on pans when recipes read, "grease and flour pans." Works great on special occasion cake pans.
Put celery, pepper and onion in melted oleo in a skillet. Cook until almost done. Cook 2 cups rice which will make 4 cups cooked rice. Mix chicken, rice, soup and cooked items together. Bake 35 to 40 minutes at 350°. The last 10 minutes, put cheese on top; bake until melted and a little brown on top.
Combine pineapple and sugar in saucepan (don't drain). Boil and remove from burner. Add jello and stir to dissolve. Add the cold water and slightly congeal. Fold in ground cheese. Add the Cool Whip and nuts, folding. Put in casserole dish and chill.
Brown beef, bacon and onion; drain off fat. Add beans, brown sugar, white sugar, vinegar, mustard, catsup, salt and pepper. Place in baking dish and bake 40 minutes at 350°. Yields 8 to 10 servings.
In the bottom of a serving dish spread the bean dip, set aside. Mix together the avocado dip, lemon juice and picante sauce and spread over the bean dip. Mix together the mayonnaise and sour cream, spread this over the avocado mixture. Then sprinkle with the seasoning. Top with tomatoes, onions and cheese.
Heat oven to 350°. Beat together sugar, peanut butter and margarine until light and fluffy. Blend in water, egg and vanilla. Add combined dry ingredients. Mix well. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten to 1/4-inch thickness with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack and cool completely.
Preheat oven to 475°. Baste turkey with magarine. Stuff if desired. Put water, onion and apple in roaster. Put turkey, breast side down in water (this keeps the breast basted and moist). Cover roaster. Bake at 475° for one hour. Turn oven off. Do not open oven door at all all night.
Combine first 4 ingredients. Press into 9 x 13-inch pan. Melt chocolate in double boiler or microwave oven. Spread over peanut butter mixture. Cool in refrigerator about 30 minutes until edges harden. Chill again until completely hardened.
Put tomatoes, onions and peppers through coarse grinder; add salt and let drain real dry. Put tomatoes, vinegar, sugar and spices in pot. Add red pepper and bring to a good boil. Simmer for 10 minutes, stirring well. Pour into jars and process in the recommended manner. Makes 4 1/2 quarts.
Slightly beat the eggs in a blender. Add pumpkin, sugars, salt and spices. Add milk last and beat until mixed. Pour into unbaked pie shell. Bake in hot (425°) oven for 10 minutes. Reduce heat to 375° and continue baking for 30 to 35 minutes.
Put in 5-quart stockpot, venison meat that is cut into chunks (as big as you like), onion, salt and pepper. Add water to cover meat; add bouillon cubes. Cover; let cook until meat is done. Put in potatoes and carrots (chopped); cook until done. Add canned vegetables as stated. Simmer. Add flour and water in separate bowl, make it pasty. Add salt and pepper. Add to stew, stirring constantly until thickened. Let simmer; serve.
Preheat oven to 450°. Combine first 9 ingredients in shallow 2-quart baking dish and mix well. Remove 1/4 cup of this mixture and set aside. Add shrimp to baking dish and mix thoroughly. Combine bread crumbs with reserved butter sauce and sprinkle over shrimp. Bake 10 to 15 minutes. Serves 6 to 8.
Mix ingredients well. Pour into a greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Saute beef and onion lightly. Do not brown; drain fat. Remove from heat. Add rice and water and mix. Place 1/2 of cabbage into ungreased 9 x 13-inch baking dish. Cover with meat mixture. Put rest of cabbage over meat. Pour soup over all. Cover and bake at 350° for 1 1/2 hours.
Mix together. Bake in a 350° oven for 40 to 50 minutes.
Dice all fruit. Cut up nuts. Add grated coconut. Dredge with 3 cups flour. Cream the butter, sugar, eggs and flavoring. Add remaining cup of flour. Pour this batter over dredged fruit and nuts. Mix thoroughly. Bake in oven about 275° for about 2 hours.
In small bowl, combine mayo, pepper and chili sauce. Spread about 1 tablespoon of this mixture on each bread slice. On each of 4 bread slices, place a cheese slice, 1/4 of the corned beef, 1/4 of the sauerkraut, a cheese slice and another bread slice, mayo side down.
Mix cocoa and sugar. Add flour, melted margarine, eggs and vanilla. Bake at 375° for 35 minutes. Add nuts, if desired.
Combine cucumbers, salt and onion; let stand 2 hours. Drain well. Pack in freezer containers, leaving 1-inch headspace.
Drain pineapple; reserve 1/2 cup juice and set aside. Dissolve gelatin in boiling water; add marshmallows, stirring until slightly melted. Stir in the pineapple and apricot baby food. Chill until consistency of unbeaten egg white. Combine cream cheese and the reserved pineapple juice, blending well. Stir in whipped topping. Fold in gleatin mixture. Arrange banana slices in bottom of a lightly greased 12 x 18 x 2-inch Pyrex dish. Spoon gelatin mixture over bananas. Sprinkle with chopped nuts (pecans). Chill until firm. Yields 12 servings. A pretty orange color and delicious.
Take 2 pieces of plain bread, put dead spiders and flies and their guts on top. Put fur on it and roast it for 16,000 days. Roast it in a 36 oven. Turn it up to 70 or 80°. Then eat it.
Cook noodles in boiling, salted water until tender and drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2-quart casserole. Bake in moderate oven at 350° for 45 minutes.
Make crust with cookies and oleo and refrigerate. Soften ice cream and add to chilled crust. Add sauce before serving.
Soften cream cheese to room temperature. Finely chop green onions and chipped beef. Mix all ingredients together and shape into a ball. Chill several hours before serving.
Drain pineapple and set juice aside. In a 9 x 13-inch pan, pour pie filling in to cover bottom. Put drained or crushed pineapple on top of that. Pour dry cake mix on top of pineapple and spread evenly. Pour melted butter and pineapple juice on top of dry cake mix. Mix coconut and brown sugar together and spread over top of juice. Cover top of cake sufficiently. Bake at 350° for 45 minutes or until coconut is golden brown. Cherry juice should be coming through top.
In large mixing bowl, mix sugar and butter together. Add flour and eggs alternately, beginning and ending with flour (example: flour, 2 eggs, flour, 2 eggs, flour and etc.).
Cook squash. Drain and season with salt and pepper. Mix with 1/2 stuffing. Add sour cream, pimentos, onion and soup. Mix other half stuffing with half cup melted butter. Line casserole with half stuffing; pour squash mixture into casserole. Top with rest of stuffing. Bake at 350° for 45 to 60 minutes.
Saute onion and green chilies until onion is soft. Add to remaining ingredients except tortillas and Cheddar cheese. Grease a 3-quart casserole dish. Place a layer of tortillas in the bottom of the pan. Spoon some chicken mixture on tortillas and continue layering tortillas and chicken mixture. Top with Cheddar cheese. Bake, uncovered, at 300° for 1 hour. Top servings with your favorite picante sauce. Serves 8.
Mix flour and sugar. Add milk and vanilla. Blend. Melt margarine in pan. Add milk mixture. Stir in canned peaches. Bake at 350° for about 30 minutes or until browned.
Preheat oven to 425°. Combine seasonings. Place 2 tablespoons oleo in nonstick skillet and melt. Arrange 1/3 of potatoes in a circular pattern, with about 1/4 of seasoning, 1/3 onion and 2 tablespoons soft oleo. Repeat layers 2 times. Cover tightly with foil and press down. Bake 20 minutes uncovered. Bake 20 minutes. Uncover; bake 20 minutes more or until potatoes are tender. Remove from oven; press down with spatula. Let stand 10 minutes; remove to a platter. Serve hot. Makes 6 to 8 servings.
Mix and spread in greased Pyrex 9 x 13-inch pan. Bake at 400° for 7 minutes. Cool.
In a 3-quart oblong baking dish, place chicken. Top with cheese. Stir soup and spread over cheese; top with tomato. Combine margarine and stuffing; sprinkle over tomato. Bake at 400° for 25 minutes or until chicken is no longer pink. Serve over rice. Makes 8 servings.
Mix cocoa, sugar, milk, salt and oleo in saucepan; cook until it comes to a boil. Boil only 1 minute and remove from heat, then mix in oatmeal and other ingredients. Place in buttered pan or drop by teaspoon onto wax paper. Makes 3 to 5 dozen.
Saute sausage and drain. Add cheese, Bisquick and water. Roll into balls. Bake at 350° for 25 to 30 minutes or until brown. Can also be frozen and cooked when needed.
In a large bowl, using an electric mixer, beat cheese until smooth and creamy. Slice cucumber in half lengthwise. Scrape pulp and seeds into a small sieve. Place sieve over a cup and, with the back of a spoon, push juice from pulp (if more juice is needed, rub peeled cucumber over sieve to extract juice). Add cucumber juice, onion, mayonnaise, Tabasco, Worcestershire and only enough green coloring to give a faint green tint. Beat until thoroughly blended. Correct seasoning, if necessary. Refrigerate.
Place piece of graham cracker in bottom of muffin paper. Beat well the cream cheese, eggs and sugar. Pour over grahams and top with pie filling. Bake 15 minutes in 350° oven. Makes 12 to 15.
Mix all together. Bake in a preheated oven at 475° for 30 to 40 minutes.
Place a clean towel over wire cooling rack. Spread cooked noodles evenly over towel and let dry 3 hours. Combine water, 2 teaspoons soy sauce, salt and bouillon granules in a small bowl. Cut beef across the grain into thin slices, about 2 inches long.
Combine sauerkraut, carrot, green pepper and green onion. Mix together Italian salad dressing and poppy seed. Add to vegetables and toss well to coat. Chill thoroughly. Makes 6 servings, 39 calories per serving.
Mix together all ingredients. Drop batter by tablespoon on ungreased cookie sheet. Bake at 375° to 400° about 8 minutes.
Cook potatoes. Add salt. Drain. Add oleo and mash. Fry onions and celery until tender. Add to potatoes. Add bread, egg and poultry seasoning. Mix can be used to stuff a small chicken or put in greased bowl, cover with foil and bake in a 350° oven for 45 minutes. Take foil off to brown top. Good as a side dish with fried chicken.
Mix dry ingredients and add milk gradually, stirring until smooth. Melt butter in iron skillet and add mixture; cook until thick.
Bring to a boil the contents of the can of garbanzo beans and simmer for 10 to 15 minutes. Save the juice from the beans to be used later if the mixture is too thick and needs thinning. Using a food processor, place all the ingredients (with the exception of the olive oil, paprika and parsley twigs) and blend until mixture is smooth. Taste to see if you want to add more lemon juice or salt to mixture. Pour into a nice serving dish; drizzle olive oil on top. Sprinkle with paprika and add a couple of parsley twigs for added decoration. Pita bread can be cut into triangles and used to dip into Homos. I usually double this recipe which serves 6 to 8 people. Import stores have the tahini.