HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cup up cooked meat (any kind). May use roast left over or, if using raw meat, pork chops or steak, brown on each side and cook a few minutes before adding to casserole. Hamburger or sausage may be used; cook and drain grease before adding to casserole. Saute carrot and onion in a little margarine or oil; mix all in mixing bowl. Pour into a buttered baking dish. Bake at 350° for 1 hour (covered). The last 10 minutes, uncover to brown top. Delicious!!
Cream butter and sugar; add flour, baking powder, baking soda and salt. Add eggs, sour cream and vanilla. Mix all together well; set aside. Mix walnuts, cinnamon and sugar. Put 1/2 of batter in 9-inch tube pan (greased and floured), then 1/2 of topping (walnuts, sugar and cinnamon), then rest of batter and other half of topping. Bake at 350° for 45 minutes.
Bake cake the day before serving. Break half of cake into little pieces in a very large container (trifle bowl). Pour 1/4 cup kahlua over cake. Spread 1/2 of Cool Whip over pudding. Sprinkle candy over Cool Whip. Repeat layers, ending with candy.
Make mixture of first 3 ingredients. Cut each biscuit into quarters; roll in sugar mixture and drop into Bundt pan. Pour remaining sugar mixture over top; sprinkle with nuts. Melt 1 1/2 sticks oleo; pour over top. Bake at 350° for about 30 to 35 minutes or until golden brown. Pour glaze over top of cake after you remove from pan while cake is still hot.
Combine everything together. Then simmer uncovered for 2 hours. Just before done, add tomato paste to thicken. Put in jars while hot and seal.
Mix well. Add 2 heaping teaspoonfuls to one cup boiling water.
Combine all ingredients; mix well. Divide among 4 greased 13 x 9 x 2-inch baking pans. Cover tightly. Bake at 350° for 1 1/2 hours. Uncover and bake for 20 to 30 minutes more. Yields 80 to 100 servings.
Cream butter (don't use margarine) and sugar. Divide cream cheese into 1/3's. Alternately add 2 eggs and 1/3 package cream cheese times 3 until 6 eggs and 1 package cream cheese are used. Beat 3 to 4 minutes each time between additions. Add cake flour and vanilla. Pour into greased large tube pan. Bake at 300° for 1 3/4 to 2 hours at most.
Mix all dry ingredients. Add oil and beat well. Add eggs, one at a time, alternately with the milk. Add figs, pecans and vanilla. Bake in tube pan at 350° for 1 hour or until done. Good; nice and moist.
Boil chicken, save broth. Chop onion, pepper and celery; saute in margarine. Add chicken. Add soup, milk, and 1 1/2 cups chicken broth; stir until smooth. Take off heat, add well beaten eggs and bread crumbs. Pour in large pan and bake at 350° for 30 minutes. Top with grated cheese when done. Serve when cheese melts.
Mix well and chill. Roll to 1/4-inch thick on floured board and cut with cookie cutters. Bake at 350° for 10 minutes or until golden brown. Cool and frost or decorate as desired.
Place candy coating in a microwave safe bowl; microwave at medium (50% power) for four minutes, stirring after two minutes. Stir in candy, and spoon mixture into a greased wax paper lined cookie sheet. Spread thin and chill until firm. Break into small pieces. Store in an airtight container. Yield three dozen. May substitute lemon candy for peppermint.
Crush cookies and mix with melted butter. Save 1/2 cup of this for topping and press the rest into bottom of 13 x 9-inch pan. Cream together 6 ounces Cool Whip and cream cheese, then spread over cookie crumbs. Mix milk with instant pudding and spread over creamed mixture. Take remaining Cool Whip and spread over pudding. Sprinkle 1/2 cup cookie crumbs. Chill.
Combine sugar and water; stir until sugar is dissolved. Add syrup. Cover saucepan and cook until syrup begins to boil. Remove top and cook, without stirring, to 255°. Remove from heat and pour in a fine stream over egg whites, beating constantly. Continue beating until mixture holds shape and loses its gloss. Add vanilla and nuts. Drop quickly from tip of spoon onto waxed paper in individual peaks. Makes 30 pieces.
Mix and cook until thick. Put in hot pint jars and seal or it can be put in freezer.
Mix well and bake 350° for 30 to 45 minutes in an unbaked pie crust.
Roll biscuits thin and fill with apple filling. (Grand biscuits use 2 tablespoons; regular size use 1 tablespoon.) Put each dumpling in a glass dish sprayed with Pam. In saucepan, bring to boil the sugar, cinnamon, margarine and 7-Up. Pour over dumplings and bake at 350° until brown in color.
Brown and drain the ground meat. If using fresh kidney beans, cook about an hour and drain off all water before putting the ingredients together. If using canned kidney beans, combine all the ingredients in a large pot together.
Brown beef, drain fat. Stir in all other ingredients. Simmer partially covered. Stir several times. Cook about 20 minutes.
Boil chicken, broth and butter. Add onion and celery. Cool 20 minutes. Add mushrooms. Gradually add all soups, milk and chopped Velveeta cheese. Add grated cheese. Simmer for 1 hour.
Preheat oven to 350°. Roast walnut pieces on baking sheet for 5 to 8 minutes or until fragrant. Place spinach in salad bowl and toss with apple wedges and lemon juice. Add walnuts; mix well. Whisk oils and raspberry vinegar in a bowl; pour over spinach mixture. Add sesame seed. Season with salt and freshly ground pepper. Toss well and serve.
Saute onions and celery in margarine just until tender. Add tomatoes and sauce and all seasonings. Simmer for 15 to 20 minutes. Add macaroni. Simmer another 10 to 15 minutes. Mixture should be fairly thick. Serves 4 to 6.
In heavy large pan, add some cooking or olive oil. Brown meat, onion, garlic and celery until meat is done. Add salt, pepper, cumin seed and chili powder. Stir well. Add beans and tomatoes. Rinse cans and jars and add to soup. Cook only until chile comes to a boil. Stir well while heating.
Mix together and spread on French bread. Heat in foil in a 400° oven for 15 minutes. Easy but very tasty.
Combine milk and egg in mixing bowl. Sift dry ingredients together and add (fold in) zucchini. Drop by rounded teaspoonfuls into 375° deep fat fryer. Turn only once. Drain on paper towel. Makes 1 1/2 to 2 dozen fritters.
Completely dissolve gelatin in boiling water. Add ice cubes and stir until melted. Prepare pie filling mix with 3/4 cup milk as directed on package for pie; let stand about 2 minutes. Blend in gelatin. Chill, if necessary, until thickened. Fold in 2 cups of the whipped topping and strawberries. Pour into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
In medium bowl, combine all ingredients; stir gently. Cover and refrigerate at least 1 hour to blend flavors. May be refrigerated up to 2 days. Makes about 3 cups. Good with grilled beef, chicken, pork, or fish.
In a small bowl dissolve yeast in warm water and set aside. In a large bowl beat eggs and yolks until lemon colored, gradually adding sugar. Add margarine, salt, lemon juice and peel. Beat well. Blend into yeast mixture. Add 6 cups flour and beat until smooth. By hand, stir in enough flour to make dough soft. Turn onto a lightly floured board and knead until smooth and elastic. Sprinkle with raisins and knead for 5 more minutes. Place in a greased bowl turning once to grease top. Cover and let rise in a warm place for 1 hour. Punch down. Turn onto a lightly floured board and divide into thirds. Let rise for 10 minutes. Shape into loaves and place in greased loaf pans. Let rise in a warm place to double. Bake at 325° for 45 minutes.
Core cabbage and parboil. Cool. Remove each leaf. Line roasting pan with some of the cabbage leaves. Take half of the sauerkraut and spread on top of cabbage. Mix hamburg, pork and rice together. Add salt and pepper as wanted. Take each cabbage leaf and stuff with the meat mixture (amount according to size of leaf). When all meat mix is used up, add the rest of the sauerkraut on. Roll up leaves. Pour 1/2 cup warm water over all. Cover. Bake in a 350° oven for 1 1/2 to 2 hours. Add water as needed. Serve with carrots.
Preheat oven to 350°. Cook carrots in salted water until tender. Cook onions in butter 2-3 minutes. Stir in flour, salt, mustard and milk. Cook until smooth. Add pepper and celery salt. In 2 quart casserole arrange layers of carrots and cheese slices. Pour in mustard mixture. Top with bread crumbs and bake 30-40 minutes.
Bring broccoli to boil; simmer 20 minutes. Leave whole; drain water. Wrap slices of ham around broccoli and put in buttered casserole. Pour soup over all. Add onion flakes. Top with cheese. Bake at 350° for 20 minutes.
Mix apples, sugar and cinnamon; pour into prepared pie crust. Mix and sprinkle on top the brown sugar, flour, butter and salt. Bake at 375° for 1 hour.
Layer all the ingredients exactly in the order in which they are given. This is a very attractive dish when prepared on a large serving platter and served with fresh tortilla chips.
Cook spaghetti until al dente. Drain. Rinse in cold water and toss with 2 tablespoons sesame oil. Set aside. Place remaining sesame oil in large heated frying pan. Add green onions, garlic and pepper flakes. Stir over medium heat until onions have softened, 2 minutes. Add spaghetti, vinegar, sugar and soy sauce. Heat mixture, tossing to combine for 3 or 4 minutes. Stir in peanuts and cilantro. Add salt to taste. Transfer to serving bowl. Makes 4 servings.
Mix together flour, soda and salt. Set aside. Then cream butter and gradually add brown sugar and white sugar; cream well. Blend in egg and vanilla; beat well. Add the dry ingredients gradually and mix well. Stir in morsels, nuts and cherries. Drop by spoonfuls on greased cookie sheets. Bake 10 to 12 minutes in 350° oven. Yield: 5 to 6 dozen.
Fry meat in butter; drain. Add all ingredients, except noodles (shells). Simmer 1 to 2 hours. Cook noodles and add to pot.
In skillet or electric frypan, stir together oil, soy sauce, onion and garlic. Add chicken and brown over medium heat. Season with ginger and pepper. Push chicken to center with pieces overlapping. Pour 2 1/4 cups water around chicken and add bouillon and rice. Cover and simmer about 35 minutes. Add 1/4 cup water, if needed.
Mix all ingredients in order. Pour into a greased 13 x 9-inch pan and bake at 350° for 30 to 35 minutes or until toothpick comes out clean. May frost with a cream cheese frosting.
In large saucepan, saute onions and garlic in hot oil 5 minutes. Add remaining ingredients. Bring to a boil. Simmer, uncovered, 20 minutes. Makes 8 servings.
Butter 2 cookie sheets, 15 1/2 x 12-inches and keep warm. Mix baking soda, 1 teaspoon water and vanilla. Mix sugar, 1 cup water and the corn syrup in a 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240° on candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Stir in margarine and peanuts. Cook, stirring constantly, to 300° or until small amount of mixture dropped into very cold water separates into hard, brittle threads. Watch carefully so mixture does not burn. Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4-inch thick. Cool. Break into pieces.
Cream sugars, butter and peanut butter. Beat in eggs and oil. Add remaining ingredients. Form into small balls. Press with fork and sprinkle with sugar. Bake at 350° until light brown.
Mix sugar and white syrup to rolling boil (do not overcook). Add peanut butter; blend until smooth. Add Special K; blend until smooth. Pour into a 9 x 9-inch pan. Top with melted chocolate.
Spread bottom of pie plate with cream cheese. Add beans, spreading evenly over cream cheese. Sprinkle with olives. Spread salsa over mixture and top with Cheddar cheese. Heat at 375° until Cheddar cheese has melted. Serve warm with taco chips.
Slice rolls in halves. Melt oleo; add mustard, poppy seed, onion and Worcestershire; stir well. Add ham and cheese; mix well. Spread over bottom half of roll until covered. Place top half of rolls over mixture. Replace in tin and wrap with foil. Place overnight in refrigerator. Bake at 400° for 15 to 20 minutes. May be frozen before baking.
Bake yellow pudding cake mix in 13 x 9 x 2-inch pan. While cake is cooking, bring to a boil pineapple and sugar; boil 5 minutes. When cake is done, pour pineapple over cake; let cool. When ready to serve, mix pudding. Spread over cake. Spread coconut over pudding. Cut bananas over coconut. Top with Cool Whip. Sprinkle with nuts and add cherries.
Beat eggs; beat in oil and sugar, then add zucchini and vanilla. In another bowl, add dry ingredients (flour, baking powder, baking soda and salt). Add dry ingredients to other bowl. Mix all together. Put in greased loaf pan. Bake for 50 to 60 minutes at 350°. Let it sit in pan for 10 minutes to cool.
Cream powdered sugar and cream cheese. Add peanut butter. Mix until blended. Fold in Cool Whip and mix until smooth. Put into crusts. Refrigerate 2 to 3 hours.
Take 1 cup warm water, dry yeast and 1 tablespoon sugar; mix well. Let rise. Now, take 2 cups water, 1 cup sugar, shortening and salt; heat together until shortening melts. Let cool. Add about 7 cups or more flour, 2 eggs and the first yeast mixture together. Beat with beater like making a cake. Set aside to rise at room temperature. Let rise until double. Punch down and roll out rolls in shape you want. These rolls can be precooked and frozen.
Melt marshmallows in boiling water. Add the banana pulp and lemon juice. Cool. When quite cool and slightly thickened, combine with the cream, which has been whipped. Pour into trays and freeze without stirring. Serves 6.
Cook shells according to package; drain. Rinse until cool and drain well. Combine Italian dressing, mayonnaise, salt and pepper. In a large bowl, blend well. Add all ingredients to dressing mixture. Toss lightly until evenly coated. Chill.
Pour fruit into bottom of 9 x 13-inch cake pan (drain 1/2 of liquid).
Drain oysters and artichokes; save juice. Saute onions in butter. Chop oysters and artichokes. Add soup and juice to desired consistency.
Bring water to a boil. Add jalapenos, onions and tomatoes; boil for 20 minutes. Drain and cool. Put all ingredients in blender and blend to desired consistency. Over medium-high heat, return to a boil. It is then you're ready to put on top of your food.
Dip cutlets in mixture of beaten eggs, salt and pepper. Pat coating of crumbs over meat surface. Heat oil in large skillet; brown veal on both sides. Place meat in large baking dish. Combine and heat remaining ingredients except cheeses for 10 minutes. Pour over veal, sprinkle with Parmesan cheese and cover tightly. Bake 30 minutes at 350°. Remove cover, place slice of Mozzarella cheese over each cutlet and bake 10 to 15 minutes longer. Serves 4 to 6.
Place all ingredients except chicken in casserole. Mix well. Place chicken onto and push into liquid so it is covered. Cover dish and microwave on High 24 to 27 minutes. Rotate dish several times. Let stand 10 minutes. Serves 4 or 5.
In a large bowl, dissolve lemon and lime gelatins in boiling water. Add cheese and beat with an electric mixer until smooth. Chill mixture to consistency of unbeaten egg whites. Fold in celery, pecans and pineapple. Fold whipped topping thoroughly into jello mixture. Turn into 2 shallow 2-quart baking dishes. Cover and chill at least 4 hours or overnight. You can use a 13 ounce can chilled, whipped evaporated milk instead of topping. Makes 24 servings.
Beat egg yolks and sugar until fluffy; add scalded milk and vanilla, beating constantly. Add flour and baking powder. Fold in melted butter or margarine. Batter will be very thin. Pour into 3 (9-inch) well-greased layer pans. Bake at 350° for 30 to 40 minutes. Ice cake with your favorite frosting.
Cream shortening, add 2 cups brown sugar and mix well. Add 2 egg whites and 4 yolks. Sift flour with salt, baking powder, soda, cloves and cinnamon. Add flour alternately with buttermilk
Dissolve coffee granules or powder in equal amount of water. Shake with coconut. Sprinkle on cupcakes or ice cream.
Mix sugar, eggs and oil together. Add pumpkin. Mix dry ingredients, then add water, stirring just until mixed. Add dry ingredients to the pumpkin mixture. Pour batter into 2 greased and floured 9x5 loaf pans.
Soften cream cheese in a large bowl. Add next 9 ingredients; mix well. Chill until nearly firm. Shape into ball. Roll in pecans and parsley flakes. Wrap in foil. Refrigerate overnight. Slice to serve.
Sprinkle Southwest seasoning on chicken breasts and cook in microwave until done. Don't overcook the chicken but make sure it is done (no pink in the middle). While chicken breasts are cooking, combine above ingredients in pan and cook on medium. Add cooked chicken breasts and simmer 30 minutes. Stir to ensure it doesn't stick to bottom of pan. Garnish with sour cream and shredded Monterey Jack cheese.
Cook milk and flour until thick (similar to starting gravy). Cool completely in fridge. Beat butter, shortening, sugar and vanilla until creamy. Add cooked milk and flour. Beat 10 minutes. Should resemble the inside of a Twinkie.
Bring sugar and milk to boil. Stir constantly until sugar is fully dissolved. Remove from heat, beat in peanut butter and vanilla. Pour in buttered pan to cool and set. Serves 6.
Boil until mixture spins a thread. Pour in 3 cups of pecans. Stir quickly until pecans are coated and just about to get hard. Pour out on tin foil. Separate with a fork.
Cut bacon in pieces; fry until medium done. Put beans in oven dish; add bacon, ketchup, barbecue sauce, mustard and sugar. Stir well; slice onion and separate. Layer on top. Bake for 1 hour at 350°. Allow to stand 10 minutes before serving. Serves 4.
Bone chicken breasts if not previously boned. Pound each half breast to about 1/4 inch thickness. Combine chopped shrimp, margarine and green onion. Salt and pepper to taste. Spoon shrimp mixture onto center of each breast. Roll breast and skewer or secure with toothpick. Heat 1 inch oil in skillet. Make batter from flour, baking powder, salt and water. Roll or dip each breast in batter. Fry in hot oil until golden brown (about 15 minutes), turning frequently. Drain on paper towels. Serve quickly to retain crispiness.
In large mixing bowl, combine 2 cups flour and yeast. Heat water, brown sugar, shortening and salt to 115° to 120°, stirring constantly. Add flour mixture; beat at low speed for 30 seconds, then on high for 3 minutes. Knead in whole wheat flour to make a moderately stiff dough. Place in greased bowl, turning once to coat. Cover; let rise in warm place until double in size. Punch down; divide in half and let rest 10 minutes. Shape into loaves and place in greased 8 x 4 x 2-inch loaf pans. Cover; let rise until nearly double. Bake in a preheated 375° oven for 25 minutes. Cover with foil and bake 20 minutes.
Combine sugar, oil and eggs. Beat well. Combine dry ingredients and add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts, coconut and extract. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 250° for 65 minutes or until cake tests done. Pour the following hot syrup over hot cake in pan.
Preheat oven to 400°. In medium mixing bowl, combine orange juice, 1/4 cup sugar, oil and egg. Add biscuit mix and beat vigorously for 30 seconds. Stir in marmalade and pecans. Grease muffin pan or line with paper cups. Fill each cup 2/3 full with batter.
Combine flour, sugar, salt and cocoa in bowl. Bring to boil water, butter and cooking oil in saucepan. Then pour in bowl with dry ingredients. Beat well. Then add eggs, buttermilk, soda and vanilla. Beat well and pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 30 minutes.
Cut corn from cob. Fill jars 3/4 full of corn. Add salt, sugar and vinegar. Pour enough boiling water to completely cover contents in the jar and seal.
Combine tomatoes and onions;	add 3 tablespoons salt. Add enough cold water to cover. In separate container add 1 1/2 tablespoons salt and enough cold	water to cover the peppers. Let each pan set 10 to 12 hours.	Drain vegetables and rinse well. Combine green tomatoes, onions and peppers in large pot and add enough	water to cover. Bring to a boil for 10 minutes (onions should be	clear,	but not mushy). Drain; set aside to cool.
Bring soup to boil. Add cream cheese. Cook until melted. Add gelatin and cool in refrigerator. Add other ingredients and pour into lightly oiled pan. Refrigerate until firm. Can double recipe for 9 x 13-inch pan.
To make crust, mix first three ingredients; press in 8 1/2 x 11-inch pan.
Cream together peanut butter, powdered sugar and vanilla. Add Rice Krispies and nuts. Shape into small balls and roll in coconut.
Sift flour, measure and sift with corn meal and baking powder and salt into mixing bowl. Cream butter and sugar in another bowl and add eggs one at a time, mixing in well. Add chilies, corn and cheese;	mix well. Blend creamed mixture into flour mixture. Pour into greased and floured baking dish (8 x 12 x 2-inch) and put into preheated oven (350°). Bake for 5 minutes at	350° and reduce to 300° and bake for 55 minutes. Time of preparation: 30 minutes. Serves 8.
Mix ingredients and marinate steak 2 hours or more. Place steak and pineapple on skewers. Barbecue or broil shish kabobs until preferred doneness.
Cream brown sugar and butter. Add eggs, cinnamon, cloves, nutmeg, soda, raisins, nuts and flour. Mix well. Drop by teaspoonful onto cookie sheet. Bake at 350° for 5 to 7 minutes or until golden brown.
Pressure cook lentils 10 to 15 minutes (1 hour regular cooking). Saute vegies in a bit of oil. Mix lentils, vegies, garlic and spices. Add water to desired thickness. Serve warm. Makes 14 to 16 servings.
Heat oven to 350°. Line large cookie sheet (17 x 14-inch) with foil. Divide cookie dough in half; refrigerate remaining dough. Divide remaining dough in half; shape one-half into large ball. To form bunny's body, press ball into 6-inch circle 1-inch from bottom of foil-lined cookie sheet. Divide remaining dough in half; shape into ball and press into 4-inch circle so it just touches other circle. To form ears, divide remaining dough in half. Shape into ears 5-inches long and 2-inches apart just touching head. Bake at 350° for 7 to 12 minutes or until set. Cool completely. Remove from foil. Spread bunny with frosting. Decorate as desired. Makes 2 cookies. (M&M's make cute bunny.)
Preheat oven to 350°. In a large mixing bowl, measure butter, cream cheese and sugar and beat together. Add egg, almond extract and orange juice; beat well. Mix together flour, baking powder and salt. Gradually add to butter mixture until well blended. Stir in 4 cups of coconut; cover and chill 1 hour.
Fill a large pot halfway with water. Put in the onion and bring to a boil. Add the cut up potatoes. Boil until they are soft. Add all vegetables, tomato sauce and hamburger meat. Let simmer for 30 to 45 minutes.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie pan. Rinse broccoli under cold water to thaw. Drain thoroughly. Mix broccoli, 2 cups cheese, chicken and onions in pie plate. Beat eggs and Bisquick mix in blender until smooth, 15 seconds or 1 minute by hand. Pour into plate over other ingredients. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Put remaining cheese on top. Cook only until cheese is melted. Cool 5 minutes to set.
In lg stew pot combine veggies, bouillon, salt, pepper and water. Bring to boil then let simmer.
Cream butter and sugar; add fruit and egg, then milk and flour sifted with baking powder and salt.	Bake in muffin tins at 350° for 15 minutes or until done.
Mix 1 cup sugar, 1/3 cup pancake mix, lemon peel and rhubarb. Toss together. Place in 9-inch greased pan. Mix remaining dry ingredients; stir in eggs until coarse. Sprinkle over rhubarb. Drizzle with melted butter. Bake at 375° for 35 to 40 minutes.
Mix all ingredients together. Bake in a greased dish until brown in a 375° oven.