HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ingredients in layers in greased 8 x 12-inch baking dish. Season layers with salt and pepper. Garnish with green pepper slices. Bake at 350° for about 2 hours. Serves 6.
Brown ground beef and onion; drain. Add olives and chilies and heat. Add 1/2 of each cheese. Mix enchilada sauce and tomato sauce together. Dip tortilla in hot oil for a few seconds. Place one spoonful of mixture and 1 spoonful sauce in middle of tortilla. Roll up. Pour remaining sauce and cheeses over top. Heat at 250° until cheese is bubbly and meat is hot. Makes 12.
Chill all juices. Combine juices in a punch bowl. Add ginger ale by carefully pouring down the side of the bowl to keep carbonation. Spoon in sherbet.
Mix cucumbers, onions, garlic and green pepper. Add salt. Cover with ice cubes. Mix. Add more ice on top. Let stand 3 hours, then drain. Add remaining ingredients. Heat to boil and seal. Makes 6 to 8 pints. Store in refrigerator.
Heat oven to 350°. Combine all ingredients except pecans. Spoon into greased 12 x 8-inch baking dish. Top with pecans. Bake at 350° for 20 minutes. Cool 10 minutes before serving with crackers. Makes 4 cups.
Mix and store tightly covered. Use 1/3 cup of mixture in 1 cup hot water.
Mix and cook until thick. Put in prepared crust and top with lattice top crust. Bake at 350° for 45 minutes.
Chop and mix all ingredients. Fry bacon crisp and break up in mixture. Make dressing of mayonnaise, small amount of vinegar and sugar to taste.
Brown and drain the first 3 ingredients. Combine all ingredients. Bake at 350° for 1 hour and then at 250° for 30 minutes.
Combine all dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple and nuts. Finally, add bananas.
When beans (pintos) are done, pour (without juice) into skillet with hot oil. Mash carefully as you add ingredients. Add more oil if needed.
Mix gelatin and boiling water to dissolve. Add relish, celery and pecans. Put half of mixture in 13 x 9-inch dish to chill until firm. Spread with sour cream; top with remaining gelatin mixture. Chill until firm.
Sprinkle roast liberally with the garlic powder, onion powder, celery salt, meat tenderizer and Worcestershire sauce. Poke spices into roast with a large fork. Pour jelly into a small bowl. Using a pastry brush, coat the roast with jelly. Let stand for 2 hours. Mix the catsup, oil and 4 tablespoons Worcestershire in a small jar with a lid. This mixture will separate and must be shaken regularly. Start roast in the microwave cooking on High power for 6 minutes. After microwaving, move to grill, basting liberally with the catsup mixture. Turn every fifteen minutes basting at every turning. Cook until done.
Preheat oven to 425°. Combine all of the ingredients in a bowl; mix well. Spoon into greased muffin tins; fill half full. Bake for 12 to 14 minutes, or until golden.
Soften cream cheese to room temperature or microwave 15 seconds on High. Sift brown sugar and powdered sugar a little at a time into the cream cheese. Stir until smooth. Sprinkle with nuts. Refrigerate until ready to use. Slice apples and dip.
In a large bowl, mix Cheerios, noodles and roasted peanuts. Set aside. In a large saucepan, mix butterscotch chips, marshmallows and butter. Stir over low heat until melted. Add cooking oil and beat until smooth. Add the nuts, noodles and Cheerios and mix well. Drop by teaspoonful on waxed paper. You must work fast or the mixture will harden before you're through!
Heat olive oil in a very large soup kettle or lobster steamer pot. Add onions and cook over low heat for ten minutes until onions turn clear. Remove sausage from casing. Crumble all sausage and ground chuck into pot with olive oil and onions. Cook until meat is brown. Drain off as much excess fat as possible.
Combine the flour and oatmeal in a mixing bowl. Stir in butter, brown sugar and cinnamon until crumbly. Put 3/4 of the crumbs in a 13 x 9-inch dish and pack down to make crust. Add the raw rhubarb over the crust.
Heat above ingredients to just warm to blend the honey. Steaks should have fat removed and then cross cut. Pour mixture over steaks and let stand for at least 24 hours, 36 hours is even better. About every 4 to 6 hours flip over. If in sealed marinating pan, only need to shake. Cook on a medium to slow grill until desired doneness. Slice thinly on the diagonal for tenderness. Serve with salads and potatoes (baked or salad); makes a real special meal.
Beat egg. Add milk and stir in melted shortening. Mix in dry ingredients. Stir in apples. Bake at 400° for 20 to 25 minutes.
Melt butter in 2-quart square casserole pan over low heat. Stir in brown sugar, vanilla and 1/3 cup pecans. Add dry ingredients, mixing well. Shape into balls using a rounded teaspoon. Flatten on one side. Pinch top to resemble an acorn. Bake on ungreased cookie sheet for 15 to 18 minutes at 350°. Melt caramels and water in top of double boiler or microwave. Dip bottom of acorn in caramel 1 1/4 inch deep. Then in crushed pecans.
Pour boiling water over navy beans until they are covered by 2-inches of water. Soak for 1 hour and drain. Turn drained beans into 4 to 6 quart Dutch oven; add enough boiling water to cover with 2-inches water. Heat to boiling, cover, reduce heat to a gentle boil for 1 1/2 hours or until beans are tender.
Grind together first four ingredients. Mix with spices. Put into earthenware baking dish with brandy and enough veal stock to cover. Bake 1 1/2 hours in a pan of water at 350°. Cool. Keep in refrigerator indefinitely.
Preheat oven to 350°. Grease an 8-inch round tube cake pan. Set aside.
Mix together oleo, sugar, eggs and vanilla thoroughly. Sift together flour, baking powder, salt and soda. Stir into creamed mixture. Chill overnight. Roll into balls the size of small walnuts. Dip tops of balls in plain white sugar or colored sugars for holidays or with cinnamon added to white sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes (or less) in 360° to 375° oven until lightly browned. These cookies puff up at first then flatten out round with crinkled tops. Some time ago, these cookies won a Blue Ribbon at the Morgan County Fair.
Whisk together flour, rolled oats, salt and baking soda. Cream together in large bowl the margarine, brown sugar and granular sugar; add and mix well the egg and vanilla. Blend all in flour mixture and stir in cranberries and pecans. Drop 1-inch spoonfuls onto greased cookie sheet. Bake 6 to 7 minutes at 350°.
Preheat oven to 350°. Beat together margarine, peanut butter and sugars until light and fluffy. Blend in eggs. Add combined flour and baking soda; mix well. Stir in candies.
Cook sausage, drain and set aside. Pour oil in heavy skillet. Heat at 400° for 5 minutes. Mix corn bread mix, egg and buttermilk. Stir in sausage. Pour into heated skillet. Bake at 400° for 25 to 30 minutes, then cook pie filling, sugar and cinnamon over low heat and spread over mix.
Soak in plain water 3 days. Then cut each pickle in 1/2; put in kettle and cover with cold water with 2 cups vinegar. Heat 2 hours with grape leaves and alum. Remove pickles and put in jar and heat vinegar, sugar, 1 oz. allspice whole, blade mace (celery seed and mustard seed). Heat vinegar 3 mornings. Fourth morning, can.
Preheat oven to 350°. In a 9 x 9-inch greased baking dish, place cheese and ham sandwiches. Mix together eggs, milk and salt. Pour egg mixture over sandwiches. Bake for 1 hour or until tops are golden brown. Serve hot.
In a mixing bowl, mix the margarine, butter and cream cheese. Add the sugar; cream thoroughly. Alternate 2 eggs, 1 cup flour, 2 eggs, 1 cup flour, etc., mixing well after each until all eggs and flour are used. Add the vanilla. Grease and flour a tube cake pan. Put cake in cold oven. Turn to 300° and bake for 1 1/2 hours.
Layer in large bowl 3 cups lettuce. Sprinkle with salt, pepper and sugar. Layer eggs on lettuce. Sprinkle with salt, peas, remaining 3 cups of lettuce, bacon and cheese in that order. Spread mayonnaise over and seal to edge of bowl. Cover and chill 24 hours. Toss before serving. Serves 12 to 15.
Cream margarine, peanut butter and sugars, Beat in eggs. Combine flour, soda and oatmeal and add to creamed mixture. Stir in pecans and chocolate chips. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Mash bananas well; set aside. Mix together oat bran, liquid, white syrup and egg whites. Allow to stand at least 10 minutes. Stir in bananas.
Layer the refried beans. Mix the sour cream and taco seasoning; spread over the beans for the second layer. Add the cheese, tomato and olives for the third layer. Serve with taco chips.
Mix and bake in greased muffin pan at 400° for 20 minutes or until done. Makes 12 muffins.
Mix cream cheese into other ingredients with fork. Shape into ball with rubber spatula and roll ball in other half of nuts. Chill 2 to 3 hours. Serve with crackers.
Place bread crumbs in 9 x 13 x 2-inch baking dish, sprinkle with cheese and set aside. Brown sausage over medium heat; drain fat. Crumble sausage over bread and cheese. Beat eggs, milk, mustard and soup together. Pour over sausage. Cover and refrigerate overnight or at least 3 hours before baking. Bake at 350° for 50 to 60 minutes or until set. Makes 6 to 8 servings.
Mix dry ingredients together. Mix wet ingredients together. Blend both batches, then stir over low heat until it forms a ball. Knead a bit. Let cool. Store in a plastic container. Serves 6.
Heat oven to 350°. Lightly grease cookie sheet. Separate dough into 8 biscuits. Press each biscuit into a 5 1/2-inch circle. Place on greased cookie sheets. Bake at 350° for 10 minutes. Cool. Spread each biscuit with 2 tablespoons salsa. Top each with turkey and then shredded cheese. Return to oven; bake for an additional 5 to 7 minutes or until thoroughly heated and cheese has melted. Serve warm.
Prepare cake mix as directed on package except substitute pineapple for water. Stir coconut into batter. Grease and flour 2 round pans (8-inch or 9 1/2-inch) or rectangular 13 x 9 x 2-inch pan. Pour batter into pans. Bake at 350°. Bake as directed on package. Cool layers 10 minutes in pan. Remove from pans and cool completely. Fill and frost with whipped topping. Refrigerate.
Shred cabbage and add salt. Combine sugar, vinegar, mustard seed and celery seed. Bring to a boil, stirring until sugar melts. Let cool.
Mix all in large bowl and toss. Chill 1 or 2 hours.
Line the bottom of a 9 x 13 baking dish with buttered bread slices. Combine chicken, mushrooms, rice and cheese. Spoon over bread slices. Combine remaining ingredients and pour over all. Bake in 350° oven for 35 to 45 minutes.
Layer ingredients in order into a casserole dish which has been sprayed with no stick cooking spray. Top with crumbs. Bake at 350° about 45 minutes.
Steam the carrots in a saucepan for 5 to 6 minutes, until slightly tender. Saute them briefly in the butter in a medium skillet; add the sugar, nutmeg, orange juice and honey. Cook, stirring constantly, until the sugar melts and the carrots are well glazed.
Mix all ingredients. Pour in dish. Sprinkle with grated cheese. Bake until slightly brown at 350°.
Put sugar, milk, butter, cocoa and salt in a large saucepan; bring to a boil. Remove from the heat. Stir in the rolled oats, vanilla and nuts. Drop by teaspoon onto waxed paper. Makes 48 cookies.
Cream sugar and shortening until creamy. Add egg. Add dry ingredients. Mix. Form into balls. Press with glass dipped in sugar each time. Bake at 350° for 7 to 9 minutes or until brown on bottom.
Cream shortening and sugar until light and fluffy. Add flavorings. Add eggs, one at a time and beat well. Add alternately the measured flour and baking powder with milk beginning with flour mixture and ending with flour mixture. Bake in greased and floured tube pan for 1 1/2 hours or until done in preheated 325° oven.
Beat margarine and sugar in bowl until lightly fluffy. Add eggs, 1 at a time, beating well after each addition. Add applesauce. Mix well. Stir in flour, soda and spices. Add pecans. Mix well. Pour into greased and floured tube pan. Bake at 350° for 1 hour. Cool on wire rack.
In bowl, combine flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine eggs, milk and oil; stir into dry ingredients just until moistened. Spread batter evenly onto the bottom of a greased 5-qt. slow cooker. In a saucepan, combine berries, water, orange peel and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean. Turn slow cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Yields 6 servings.
Separate dough into long rectangles. Place on ungreased 15 x 10-inch baking pan. Press over bottom and sides; seal perforations. Bake until golden, around 15 to 18 minutes. Cool completely. Blend next 6 ingredients until smooth. Spread evenly over crust. Top with remaining ingredients. Refrigerate until serving time. Yields 60 appetizers.
Cook macaroni with butter; cook broccoli with butter and salt water. Drain and put in baking dish. Add cream of mushroom soup and 1/2 can of milk; grate sharp cheese into it and stir. Sprinkle bread crumbs on top and bake for about 20 minutes or until brown on top.
Mix flour and sugar in a bowl. Combine butter, cocoa and Coca-Cola in a saucepan and bring to a boil. Pour over flour mixture. Mix well. Add buttermilk, eggs, soda and vanilla. Mix. Fold in marshmallows. Pour into a greased and floured 13 x 9-inch pan. Bake 30 to 40 minutes. Ice while hot with Coca-Cola Icing.
Mix cornstarch and broth. Set aside. In skillet over medium-high heat, heat oil. Cook shrimp, garlic add pepper until shrimp turn pink, stirring often. Set shrimp aside. Add parsley and lemon juice. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return shrimp to pan. Heat through. Toss with pasta. Serves 6.
Cut apples in 1/4-inch slices. Butter a baking dish. Add apples and pour water and cinnamon over. Work together the sugar, butter and flour until crumbly. Spread it over the apple mixture. Bake uncovered at 375° until light brown. Serve with ice cream.
Brown hamburger and drain. Add other ingredients. Simmer on low until vegetables are cooked.
Heat oven to 450°. Peel potatoes to uniform size. Cut each potato, starting at one end into 1/4-inch slices, stopping 1/4-inch from bottom so slices remain attached. Place potatoes with sliced side up into a well-greased baking dish. Sprinkle with salt and pepper; dot with pieces of butter. Bake for 20 minutes, basting occasionally with butter in pan. Mix cheese and bread crumbs. Sprinkle generously between potato slices and over top. Bake another 25 to 30 minutes without basting or until golden brown and tender.
Grease 9 x 13-inch baking dish. Melt 1/2 of oleo and stir in 1/2 of stuffing mix. Mix squash with carrots, soup, sour cream and onions. Pour in baking dish. Top with remaining oleo and stuffing mix. Bake for 45 minutes at 350°.
Mix together. Bake in a greased 9 x 13-inch pan at 350° for 30 minutes. Cool.
Mix all together and bake in greased and floured Bundt pan at 350° for 45 minutes. Cool 25 minutes in pan and then remove and finish cooling on plate. Serve with whipped cream and another 21 ounce can of cherries on top of cake.
Mix; rub this into poultry or pork. Makes 1/4 cup.
Cook desired amount of macaroni; drain. Dice cucumbers and tomato. Sprinkle with Salad Supreme seasoning. Add the dressing.
Preheat oven to 350°. Coat 9-inch square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into 2-inch squares. Makes 16. Nutrition information per brownie: 65 calories, 1 gm protein, 0 gm fat, 15 gm carbohydrates, 42 mg sodium, 0 mg cholesterol.
Cook spaghetti in boiling, salted water according to directions. While this is cooking, brown beef and onion with basil, thyme and garlic until tender; drain. Stir in soup, paste, 2 cans water, 1/4 cup of cheese, salt, pepper and bay leaf. Cook on low for 15 minutes. Remove bay leaf; combine spaghetti with sauce and bake in 350° oven for 25 minutes. Sprinkle with remaining Parmesan and continue baking another 5 minutes.
Combine first 5 ingredients and set aside. Sift together the next 5 ingredients in a large bowl. Add the next 4 ingredients. Beat until well blended.
Put oil in hot wok or skillet. Add broccoli and cook 3 minutes. Add meat. Cook until the pinkness is gone. Add the rest of the ingredients. Stir-fry for about 4 minutes on high, until everything is hot. (You may top with toasted sesame seed.) Serve over rice.
Heat soup, cheese and milk and pour over frozen potatoes. Bake at 350° for 1 hour.
Mix all ingredients well and pour into a greased and floured tube or bundt pan and bake in a slow oven 55 - 60 minutes until browned.
Drain corn, reserving liquid. Add to melted butter to measure 2/3 cup liquid. Combine biscuit mix, dry milk and sugar. Stir in corn and cheese. Add liquid ingredients and egg. Mix lightly. Fill greased muffin pan 2/3 full. Bake at 400° for 25 minutes. Remove from pan immediately.
Roll or pat each biscuit into a 3 1/2 to 4-inch circle. Fit over backs of well-greased muffin pans. Bake in a 400° oven for 8 to 9 minutes. Combine meat and sauce in saucepan; heat thoroughly. Remove biscuits from pans; fill with meat sauce. Top with cheese, lettuce and tomatoes. Makes 10.
Heat molasses and butter to boiling. Beat eggs until fluffy, then mix in flour and sugar with the eggs. Blend well. Add this to molasses and pour into unbaked pie shell. Bake at 325° for 30 minutes or until done.
Make sandwich with boiled ham, mustard and cheese. Use a thin spread of oleo on bread next to cheese. Dip the sandwich very quickly on each side into a mixture of beaten eggs and milk. Grill or fry, using as little grease as possible.
Vegetarian Style: Substitute zucchini, squash and mushrooms for sausage.
Mix crackers and margarine. Press in 9 x 13 inch dish and bake. Cream soft cream cheese and powdered sugar. Fold in small Cool Whip. spread over cooled crust. Mix pudding with milk. Pour over cheese layer, chill until set. Spread large Cool Whip over top. Can add nuts on top or sprinkle graham crackers on top.
Cream butter and sugars gradually. Cream well. Beat in egg. Mix flour, soda, baking powder and salt. Add to creamed mixture with remaining ingredients. Beat well. Shape into small balls. Place on ungreased baking sheet. Press with fork. Bake at 350° for about 12 minutes. Makes 3 dozen.
In a bowl, combine the first 6 ingredients; set aside. Assemble kabobs by threading meat and vegetables on metal skewers. Place on a cookie sheet. Pour marinade over kabobs; cover and refrigerate 6 hours or overnight. Turn several times. To cook, grill kabobs over hot coals until the meat and vegetables have reached desired doneness. Remove from skewers and serve over rice. Yield: 10 servings.
Combine juices into the punch bowl. Add orange sherbet. Pour ginger ale over this.
Grind the corned beef. Measure when done. Add the same amount of apples. Cook in a large pot. Add all the spices. Just barely cover with water. Cook until most of the water is gone.
Preheat oven to 350°. Pat chicken dry. Place in bowl. Pour eggs over. Cover and refrigerate 1 to 2 hours. Drain chicken. Dredge in bread crumbs. Melt 8 tablespoons butter in skillet over medium heat. Add chicken and cook until just brown (3 minutes on each side). Transfer chicken to glass baking dish. Melt remaining butter in same skillet. Add mushrooms and cook until soft, stirring occasionally. Pour on top of chicken. Top with slices of cheese. Add broth to baking dish. Bake about 20 minutes.
Place potatoes in 1-inch of boiling water. Cover and cook until tender when pierced (about 30 minutes). Drain. Let stand for about 10 minutes and cut into 3/8-inch slices. Place potatoes in a large salad bowl. Add parsley and onion. Blend together mustard, salt, pepper, tarragon, garlic, vinegar and oil. Pour over potato mixture and toss gently to coat. Cover and let stand at room temperature for at least 3 hours. Chill, if desired. Makes 8 servings.
Melt butter in a 9 x 13-inch pan. Pour rice in pan; add soups and water and stir. Place meat on top. Cover with foil and bake at 350° for 3 hours. Do not peek.
Shred 2 or 3 pounds cabbage in electric skillet at boiling. Put glass of water in to prevent cabbage from burning.
Butter 6 custard cups. Break egg in each cup. Add 1 teaspoon milk to each egg. Set cups in shallow baking pan. Pour hot water into pan to depth of 1 inch. Bake at 350° for 25 minutes, or until eggs are firm. Makes 6 servings.
Remove skin from chicken thighs. Mix the ingredients in a pot. Add chicken and boil for about 1 hour.
Brown ground beef and onion in heavy skillet; drain off fat. In a large Dutch oven, mix vegetable juice, mushroom soup, ground beef and onions. Bring to a boil; add mixed vegetables. Cook for 20 minutes. Serve hot. Makes 6 to 8 servings.
Melt butter and slowly add powdered brown sugar. Boil for 2 minutes. Stir constantly.	Stir in canned milk and stir until mixture comes to a boil.	Remove from heat and cool to lukewarm. Add gradually powdered sugar and continue to beat until spreading consistency.
Layer chicken in bottom of dish. Pour broth over chicken. Spread soup over chicken and broth; salt and pepper. Make mixture of flour, oleo and milk. Pour over meat mixture; it will be thin. Cook for 40 minutes at 350°.
Saute onion in butter until soft. Stir in flour, salt, pepper and mustard. Cook 2 minutes and remove from heat. Stir in Worcestershire sauce, cheese and milk. Cook slowly until cheese melts. Mix over potatoes well and bake in large flat casserole for 40 minutes at 350°.
Preheat oven to 425°F> Place butter in a 15x10-1/2x1-1/2-inch jelly-roll pan. Place pan on center rack of oven for 3 to 4 minutes, until butter melts. Begin to prepare fush fillets while butter melts.
Cream sugar and oil. Add eggs and mix well. Stir in sour milk and vanilla. Add flour in about 4 equal amounts, blending after each time. Add bananas and chopped pecans and stir until well blended. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 1/2 hours.
Dump cherry pie filling into 11 x 13-inch pan and spread. Then spread undrained pineapple over the filling. Spread dry cake mix over that. Drizzle melted oleo over top. Sprinkle coconut over top. Bake at 325° for 1 hour.
Sprinkle raisins over bottom of bowl. Sprinkle oatmeal over raisins. Fill (mounded up) bowl with Corn Flakes. Slice banana lengthwise into 3 equal triangular segments and then slice banana crosswise over Corn Flakes. Fill with milk to top of bowl; dig in and enjoy. When half-eaten, you will probably need to add more milk.
Melt margarine in 9 x 13-inch dish. Stir in brown sugar. Spread evenly in dish. Add pineapple. Spread evenly in dish over the brown sugar. Sprinkle 4 to 6 tablespoons over pineapple. Pour batter over this. Bake at 350° for 30 to 40 minutes until done.
In a deep nonstick pan over medium heat, saute garlic in oil until lightly browned. Add onion, pork, shrimp, carrots, celery, cabbage, 1 tablespoon soy sauce, salt and pepper. Stir while cooking. Cook for 5 to 8 minutes until vegetables are crisp-tender. Take out meat and vegetable mixture and set aside.
Turn oven to 450°. Open the can of biscuits and separate them. Then take each biscuit 1 at a time and stretch it. Make it at least twice as long as it was to begin with. Cut hot dogs in half; put 1/2 of the hot dog in a biscuit; roll the biscuit around the hot dog and press it closed. Put it on a cookie sheet. Do the same with the rest. Bake for 8 to 10 minutes.