HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Coarsely chop the onion. In a large skillet warm the oil over high heat. Add the onion, garlic, chili powder, salt, paprika and cayenne. Cover, reduce the heat to low and cook, stirring often, until the onions are softened but not brown. Remove the skillet from heat. Stir in tomato juice and set mixture aside to cool. In a large bowl, combine beef and pork. Add the bread, eggs, Worcestershire sauce, sugar, hot pepper sauce and onion mixture and mix lightly. Place mixture in a 9 x 5-inch pan. Place the mixture into form. Bake for 55 minutes or until meat is done. Stand for 10 minutes.
A day ahead, layer bread cubes, sausage and cheese in buttered 2 1/2-quart casserole dish. Beat eggs and stir in mustard, salt and milk. Pour over ingredients in dish. Cover and refrigerate. Next morning, bake at 325° for 45 minutes. Serve while still puffy.
Use roasting pan large enough to lay pork chops single layer. Slice potatoes thin and layer on top of chops. Slice onions (enough for only 1 layer) and put on top of potatoes. Dot with butter and salt and pepper to taste. Cover with aluminum foil sealing sides tightly. Cook in a 350° oven for 1 hour or until meat is done and potatoes are tender. Serve with a green salad for a quick, nourishing dinner.
Mix together until smooth and spread in greased cookie sheet. Bake in 400° oven for 15 or 20 minutes. When done, slice and toast until done.
Combine all ingredients in saucepan. Bring to a boil. Cover; simmer until vegetables are tender (approximately 10 minutes). Makes 6 to 8 servings.
Place alternately in layers chili con carne and chips. Top with cheese and bake 350° for 30 minutes.
Place layers of tortillas, torn and soaked in chicken broth on bottom of 9 x 13-inch baking dish. Add, in layers, the green pepper, cheese, chicken and garlic salt. Mix soups and pour over layers. Add Ro-Tel tomatoes on top. Bake at 375° for 30 to 40 minutes. Serves 6 to 8.
Mix sugar, egg, milk and Bisquick. Beat vigorously 30 seconds, batter may still be slightly lumpy. Stir in nuts and bananas. Pour into well-greased loaf pan 9 x 5 x 3-inch. Bake 45 to 50 minutes until toothpick stuck into center comes out clean. Bake at 350°.
Combine all ingredients. Add scalded milk last. Melt butter in milk. Bake about 30 or 40 minutes at 350° until thoroughly hot. Turn down to 300° and cook until golden brown. Better to let stand 1 hour before baking.
Mix all ingredients and make into small balls. Cook in 400° oven for 20 minutes.
Mix pineapple, sugar and flour. Cook until thickened. Cool. Prepare Dream Whip as directed. Fold in coconut and cherries (chopped) except reserve 12 for top. Slice bananas in bottom of crust; sprinkle nuts over bananas. Spread pineapple filling over this. Top with Dream Whip and whole cherries. Refrigerate for 2 hours before serving. Makes two 9-inch pies.
Add boiling hot water to Jell-O and stir to dissolve. When Jell-O starts to get firm, add cranberry/orange relish and crushed pineapple. Mix together and pour into a mold or bowl. Chill until firm. Has a delicious and refreshing flavor.
Beat eggs with enough flour to make like pancake dough. Cut pork in cubes and coat with egg batter. Deep-fry in oil until light brown. Salt and pepper to taste. Set aside. Cut peppers and onions in strips. In skillet, prepare sweet and sour mix with reserved pineapple juice. Heat until thickened. Add green peppers and onions. Cook until tender. Add pork; heat. Add pineapple chunks. Serve over fried rice.
Mix together cheese, flour, sugar and cheese crackers. Place pineapple in bottom of square pan. Pour dry mix on top. Drizzle with butter. Bake at 350° for 20 minutes.
Combine the eggs, butter, corn syrup, sugar and vanilla in a mixing bowl at low speed. Stir in peanuts and scrape mixture into chilled pie	shell.	Bake in a 350° oven until mixture is set, about 45 to 50 minutes.
Cook apples, 1/4 cup oleo, sugar and cinnamon on stove until tender.
Combine ingredients and milk to your desired consistency. Heat through until done. If meatballs are thawed, one-half hour is enough. If meatballs are frozen, one hour. Serve over cooked noodles.
Mix lightly, roll out and cut in straws. Bake at 350° until brown. Makes about 60 six-inch straws.
Place all ingredients in casserole, sprinkling onion mix over top. Cover tightly. Bake at 350° for 2 1/2 hours. Makes 6 servings.
Thaw potatoes for 30 minutes. Heat oven to 375°. Combine all ingredients except corn flakes. Place in glass baking dish. Sprinkle with corn flakes. Bake uncovered for 1 hour.
Saute zucchini and celery in margarine until crisp-tender and add mushroom slices. Cook 1 minute. Add cheese, stirring until melted. Serve over potatoes. May add a drop of sour cream if desired.
Combine all ingredients, except pork, in a saucepan. Bring to boil, remove from heat and stir; let cool down. Slice pork roast into 4 slices and pierce each side of chops with a fork several times. Put pork chops in a 1-gallon Ziploc bag and pour marinade over; seal and refrigerate 24 hours. Cook pork chops over medium hot coals on uncovered grill about 25 minutes, basting with excess marinade and turning several times.
Bake 1/2 hour at 300°. Mix 1/2 cup water with 3 tablespoons sugar. Pour over pudding. Bake another 1/2 hour at 300°.
Stir together peanuts, sugar, syrup and salt. Cook 4 minutes on High. Stir and cook 4 more minutes. Add butter and vanilla. Cook 2 minutes. Stir in soda and pour onto cookie sheet. Let cool.
Combine sugar, brown sugar and shortening. Mix until creamy. Mix eggs and buttermilk and add to sugar mix. Sift flour, nutmeg, soda and baking powder. Add in parts to sugar and buttermilk. Bake in cake pan, lightly greased, at 350° for 45 minutes to 1 hour.
Cream the butter and cheese together. Add salt and pepper. Stir in flour; mix well. Roll into marble size balls. Place on lightly greased cookie sheet. Bake at 400° for about 10 minutes. Be careful not to brown. These taste best at room temperature.
Combine first 2 ingredients in large mixing bowl. Cream well. Add sugar, beating until smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in vanilla, coconut and nuts. Fold in beaten egg whites.
Combine dry ingredients and sift. Add egg just enough to blend; add melted butter and combine. Combine milk and water; add to mixture, beating only until batter is smooth. Combine coconut and pecans; spread on bottom of unbaked pie crust. Fill with chocolate mixture. Bake 40 to 50 minutes. First 15 minutes at 375°, then drop heat to 375°.
Preheat oven to 325 degrees. Drain salmon and save liquid. Mix flaked salmon, onion and red pepper. Add milk to salmon liquid until it measures 3/4 cup. Butter loaf pan. Beat eggs. Add salmon liquid with milk and eggs to salmon mixture. Add Special K cereal. Mix lightly. Bake in oven for 50 minutes to 1 hour.
Heat oven to 350°. Stir contents of vegetable/seasoning packet, margarine and water in bowl. Add stuffing crumbs and stir until water is absorbed.
Mix well all ingredients in order given. Chill an hour. Roll cookies into small balls. Bake at 400° for 10 minutes. Serves 18.
Bake cake as directed on box, using 3 round cake pans. (Pound cake may also be used.) Prepare instant pudding as directed on box and mix with the Cool Whip. Combine the fruit. In large glass bowl, begin layering trifle, starting with cake, then the fruit, then the pudding, and repeat until all are in bowl. Top with Cool Whip. Make at least 5 hours before serving and refrigerate.
Cook green pepper and onion in oil until tender (not brown). Blend in cornstarch with small amount of chicken stock and add remaining stock and soy sauce. Stir in chicken. Cook and stir until sauce is clear and thickened. Add tomatoes (cut in thin wedges). Serve over rice.
Combine dry ingredients. Add melted shortening, milk and egg. Mix just until blended. Pour into a greased 8 or 9-inch square pan. May also be put in muffin pans. Bake 20 to 25 minutes or until golden brown and wooden toothpick inserted in center comes out clean. Yields approximately 10 servings.
Wash cauliflower pieces and place in a large mixing bowl. In a small bowl combine Miracle Whip and dry seasons Italian seasoning. Mix thoroughly and pour over cauliflower. Add peas and bacon. Place in a serving bowl and refrigerate.
Combine all ingredients with enough mayonnaise to make a good spreading consistency. Serve on sandwiches or crackers.
Measure and sift dry ingredients and set aside. Cream shortening. Gradually add sugar. Blend well. Beat in eggs, one at a time. Add molasses and blend. Add dry ingredients, about 1/3 at a time. Mix well. Mixture will be thick. Add raisins and nuts. Again mix well. Lightly grease a jelly roll pan, 15 1/2 x 10 1/2-inch. Spread mixture and bake at 350° for about 15 to 20 minutes.
Heat oven to 350°. Combine all ingredients except potatoes and ham, reserving 1/2 cup cheese for topping. Heat well on stove. Fold potatoes and ham into spinach mixture. Place in greased 13 x 9-inch baking pan. Sprinkle with remaining cheese. Bake 45 to 50 minutes.
Cut broccoli into small pieces. Chop onion. Add cheese to broccoli and onion. Combine remaining ingredients and pour over broccoli mixture. Refrigerate until time to serve.
Thaw and drain broccoli. Saute onions in 4 tablespoons of melted butter. Stir in flour and water and cook until mixed. Blend in cheese. Combine sauce with broccoli and eggs. Put into a 1 1/2-quart casserole dish. Mix crumbs with 2 tablespoons melted butter and sprinkle over broccoli mixture. Bake at 350° for 30 minutes. Yield: 8 servings.
Preheat oven to 375°. In a medium bowl, beat together butter, sugar, egg, vanilla and peppermint extracts until light and fluffy. Add flour and baking powder, beating until blended. Divide dough into 2 equal portions. Stir red food coloring into 1 portion of dough, beating or kneading until well blended. For each cookie, shape 1 teaspoon of each color dough into a 4-inch long rope, rolling back and forth until smooth, even ropes. Place 1 red rope and 1 white rope, side by side. Press together lightly and twist. Place 1-inch apart on ungreased baking sheets. Curve 1 end of cookie dough down to form handle of candy cane. Brush with slightly beaten egg white and sprinkle with red sugar crystals. Bake 8 to 10 minutes or until edges begin to brown lightly. Remove cookies from baking sheets. Cool on racks.
Mix cake mix, butter and eggs. Makes a soft batter. Pat into a 9 x 13-inch cake pan or Pyrex evenly. May flour fingers to do this. Cream together cream cheese, eggs and powdered sugar. You can add 6 ounce package of chocolate chips or 1 small can crushed and drained pineapple. Pour over first layer in pan. Bake 1 hour at 300° in regular oven. Cool and cut in squares.
Mix all ingredients in a large bowl and chill for 1 hour. Roll into small balls and bake at 325° for 15 to 20 minutes.
Beat the oil, sugar and vanilla; add the next 5 ingredients. Bake at 350° for 1 hour or until done.
Cook meat until brown, stirring as you go; drain well and pour into a 9 x 13-inch pan. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs. Beat until smooth and pour over the top evenly. Bake at 400° for 30 to 35 minutes.
Mix flour, salt and baking powder; cut or rub in shortening. Add milk to make a soft dough. Knead lightly on floured board or cloth. Roll 1/4-inch thick and cut. Bake in a 450° oven for 12 to 15 minutes.
Cream butter and cream cheese, then blend garlic into mixture. Add onion and dry Italian dressing; mix well. Blend in milk. Serve at room temperature.
Preheat oven to 400°. Coat a baking sheet with olive oil cooking spray. Place chicken breasts between 2 pieces of plastic wrap and pound to 1/4-inch thickness. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast. Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with toothpicks. Place flour, honey, mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat. Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.
Sprinkle yeast over warm water in a large bowl. Stir until dissolved. Stir in sugar and salt. Add flour gradually (3 1/2 cups) until stiff dough forms.
Cover large flat pan with foil; line with graham crackers. Sprinkle chopped nuts over crackers. Mix butter, margarine and sugar; boil 3 minutes and pour over crackers and nuts. Place in 325° oven for 8 to 10 minutes. Let cool and break into pieces.
Mix first 4 ingredients, then add half the chipped beef. Shape into 2 balls, then roll in remaining beef to cover outside of balls. Store in aluminum foil.
Mix sugar, molasses, vinegar and water together, then let boil until it gets stringy and all cooked together. With buttered hands, put some in your hands and pull until thin. Break into pieces. Put on wax paper and let cool, then eat.
Press chopped pecans into the pie crust before baking. Let the crust cool completely. Prepare the Dream Whip as directed on package only use no flavoring. Beat to peaks. Add cream cheese (let the cream cheese reach room temperature). Add the confectioners sugar and beat until creamy. Put this mixture in the cooled pie crust. Put 1/2 can blueberries on each pie. Use a teaspoon to put small amounts all over the mixture, then spread. Keep chilled.
Melt morsels in double boiler. Stir in noodles and nuts until well coated. Drop by teaspoon on waxed paper to set.
Mix all ingredients (except flour) in a large bowl (knead with hands), meat first, then dry ingredients, then remaining ingredients. Set in covered bowl in refrigerator to blend for 1 to 2 hours. Form into loaf and bake in uncovered, greased pan at 300° for about 1 3/4 to 2 hours. Make gravy from drippings, using the 2 tablespoons flour and water. (Best if made and baked one day and served the next.)
Sift together flour, baking powder, dry milk and salt. Cut in 1 3/4 cups shortening until mixture resembles coarse corn meal. Store in airtight container. Needs no refrigeration if using vegetable shortening.
Combine all ingredients in saucepan and heat. Put shrimp in casserole dish, not cleaned. Put sauce over and bake 40 minutes at 350°.
Stir often and regular. Cook sugar, milk and margarine after it starts to boil for 9 minutes on medium-high heat. Remove from stove, add chocolate chips and marshmallow cream. Alternate chocolate drops and marshmallow cream until all is used. Beat with mixer. Put on greased platter. Cool, then cut in squares.
Combine first 6 ingredients in small bowl; stir well. Set aside. Unroll crescent rolls into two rectangles; connect ends to make one long rectangle. Press perforations to seal. Spread cream cheese mixture over crescent rolls to within 1/2-inch of edge. Roll, starting at long side, jellyroll fashion. Pinch edge to seal.
Saute in oleo the peppers, onions and celery. Add scrambled sausage. Add Rotel, tomatoes, water, rice. Fifteen minutes before done, add crawfish. Cook on low heat. Do not overcook.
Blend all ingredients for cake in a large bowl. Beat 2 minutes at medium speed. Bake in greased and floured Bundt pan for 50 minutes at 350°. Cool 15 minutes, then remove from pan.
Simmer 2 packages frozen Brussels sprouts and 4 large carrots, sliced in 1/2 cup boiling water with 1 teaspoon salt added. Cook until tender. Add 1 can cream of mushroom soup and heat thoroughly. Add 1/2 cup grated cheese and stir slightly. Serve immediately. Serves 4 to 6.
Dissolve jello and water in blender. Add cream cheese. Add remaining ingredients and pour into jello mold.
Combine flour, baking powder and salt. Add butter, egg, milk and sugar; stir until moistened. Stir in orange rind and juice. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400° for 20 minutes. Yields about 6 muffins.
Cream oil, shortening and sugar. Add eggs. Beat thoroughly and add bananas. Sift dry ingredients; add nuts and raisins. Fold into creamed batter. Bake in two greased and floured 9-inch cake pans at 350° for 30 minutes or until done. Invert on wire racks and cool. Ice when completely cool.
Beat egg whites well. Add brown sugar very slowly. Beat until it holds high peaks. Fold in broken pecans. Drop on greased cookie sheet by tablespoonful. Bake in 250° preheated oven for 35 to 45 minutes. Cool on cookie sheet for 10 minutes.
Place 9-inch round cake pan on a burner over medium heat. Melt together butter and brown sugar. Place 4 pineapple rings with maraschino cherries in the center of the pan. Mix the rest of the ingredients and pour the cake batter over the pineapple rings. Bake in a 350° oven for 45 minutes.
Combine all ingredients and mix well. Pour into greased large casserole. Top with crushed Ritz crackers or crushed onion rings. Bake 50 minutes to 1 hour at 350°. Put foil over top until almost done so crackers will not get too brown.
Rub meat with salt and ginger; put in a large bowl. Combine remaining ingredients, except fat and gingersnaps, in a saucepan and bring to a boil. Pour over meat. Cool, cover and put in refrigerator for 3 days, turning meat once each day.
Combine dressing mix with oil and vinegar. Mix well. Let set while preparing salad. Bring frozen veggies to a boil. Cook 2 minutes. Drain immediately and put in cold water to stop cooking process. Drain again. Add remaining veggies and toss lightly. Pour dressing over veggies and chill. Keeps a long time refrigerated.
Cream the butter and sugar well. In separate bowl, mix salt, cinnamon and nutmeg with flour. Alternately add eggs and flour mixture to creamed butter and sugar. Add fruit, lemon rind, whiskey and lemon juice. Place in a well-greased pan and bake at 350° for an hour, then at 300° for another hour. Remove from oven and let cool. When cool, pour more whiskey on top and wrap in foil. Store in airtight tin. Makes 3 cakes.
Beat eggs and egg shell water together. Add flour slowly to a stiff dough. Size of eggs may require more or less flour. Roll very thin and let set an hour or so. Sprinkle with flour. Roll tightly and slice into thin slices. Unroll slices and cut into desired size. Cook in hot broth, adding a small amount at a time. After all are in the broth, lower heat to a simmer. Cover and continue cooking until done. Will take 1 to 1 1/2-quarts of broth for this amount of noodles.
Mix ranch dressing as directed on package. Add beans, onion, and black olives, and set in the refrigerator for at least 3 hours. Just before serving add remaining ingredients.
Saute the fresh sausage until browned. Add smoked meats, celery, onion and bell pepper. Saute until translucent. Add rice and saute until rice turns milky white. Add remainder of ingredients and bring to a boil. Cover and reduce to a simmer. Cook without stirring for 25 minutes. Taste check for seasoning and toss in green onions. Cook for 5 minutes more before serving.
Combine all ingredients except catsup. Spoon into a well-greased 9 x 5 x 3-inch loaf pan. Spoon catsup over meat mixture. Bake at 350° for 1 1/2 hours. Let stand 10 minutes before removing.
Spread cookie dough on 12-inch pizza pan. Bake cookie dough at 350° for 8 minutes. Cool and mix cream cheese with powdered sugar. Add 1 teaspoon milk to get smooth and spread over baked and cooled cookie.	Cover with bananas. Completely cover bananas with strawberry glaze. Now use your artistic creativeness to arrange fruit. Use whatever fruit that makes it appetizing.
Thoroughly combine all ingredients in a mixing bowl. Pour into greased crock-pot. Cover and cook on low for 4 to 5 hours. Recipe may be doubled, if desired.
Cook sliced squash and onion in boiling, slightly salted water for about 3 minutes (squash will still be a little crisp). Drain.
Dissolve yeast in 1/2 cup water. Cream shortening and sugar; add beaten egg, water, salt and yeast last. Add flour and mix well, making dough. Put in a gallon Ziploc bag with 2 tablespoons corn oil. Seal and put into the refrigerator. Keeps one week. Take out amount you want and make rolls 2 to 3 hours before time to bake. Bake at 450° for 20 minutes or until done.
Pour boiling water over gelatin and stir well. Stir in sherbet. Drain pineapple and oranges; add to gelatin. Serves 12.
Mix crabmeat with ginger juice and wine. Beat egg whites stiff; add salt and cornstarch. Heat oil and let it spread over frying pan. Mix crabmeat and milk with egg whites. Pour into frying pan. Stir constantly until it thickens. Remove to plate and sprinkle with parsley. Serve hot.
Cook rotini according to directions on box. Drain and wash with cold water. In a large bowl, combine pasta with all ingredients and mix well.
Heat oven to 350°. Cut butter into dry cake mix. Reserve 1 cup mixture. Pat remaining mixture lightly into a 9 x 13-inch pan, building up 1/2-inch edge. Spread 2 cans cherry pie filling over cake mixture to within 1/2-inch of pan edge. Blend 1/2 cup chopped nuts and the 1 cup reserved mixture. Sprinkle over top. Bake 45 minutes. Serve warm with whipped cream or ice cream.
Combine all vegetables in a large bowl; set aside. In saucepan, combine sugar, oil, vinegar, salt and pepper. Bring to a boil; cool slightly. Pour over vegetables. Cover and refrigerate overnight. Will keep up to one week.
Mix flour, sugar and cocoa. Add milk. Put in a thick pan; cook on medium heat, stirring constantly. Add egg yolks and vanilla. Use egg whites and sugar, beaten, for meringue. Put in cooked pie shell; top with meringue. Broil until brown.
Cook sausage, onion and pepper. Drain. Pour in large baking dish. Add soups, water and rice. Mix. Bake at 350° for 30 minutes uncovered, then 30 minutes covered.
Cream butter and eggs well. Add 2 eggs and mix until all is	creamed. Sift	dry ingredients. Add dry ingredients and milk until all is well mixed. Add raisins and nut meats. Pour in 9 x 13-inch pan. Bake at 350° for 40 minutes.
Soften the cream cheese. Chop green onions and mushrooms very fine and drain well. Cut beef fine and mix all ingredients, except pecans. Shape into a ball and roll in finely chopped pecans. Refrigerate. Serve with crackers.
Peel and dice eggplant. Cook until tender, drain and mash. Butter a 1 1/2-quart casserole dish. Beat egg, add all ingredients and mix. Sprinkle the 1/3 cup of Cheddar cheese over top. Bake at 350° for 45 minutes to 1 hour.
Boil squash and onion until tender. Brown ground meat; drain. Mix remaining ingredients together; drain squash. Layer: squash, sour cream mixture and ground meat. Repeat layers. Bake 30 minutes at 350°. Top with grated cheese and return to oven until cheese melts.
Preheat oven to 400°. Beat eggs slightly; add sugar, salt, corn syrup, butter and vanilla. Mix well. Spread pecans on bottom of crust. Cover with filling. Place in oven; lower temperature to 350°. Bake 40 to 50 minutes.
Mix sugar, flour, salt and baking powder. Add well-beaten eggs, then add milk, vanilla, melted oleo and coconut. Bake in 10-inch pie plate at 350° for 45 minutes.
Put chicken, carrots, peas and vegetables in a big bowl. Mix it up real good. Then cook it until done. After it cools off eat it.
Heat oil in wok and stir-fry chicken until browned. Drain. Reduce heat and stir in combined mayonnaise, juice and brown sugar. Add rice and green pepper. Bring to a boil. Remove from heat. Add orange and pineapple. Let stand, covered, for 5 minutes so that the rice will "process". Makes 4 servings. Recipe can be doubled.
Combine salad dressing mix with mayonnaise. Blend in warm potatoes, celery and olives. Chill. Serves 8.
Mix all ingredients thoroughly together, except chicken. Marinate chicken for 8 hours before serving. Cook on gas grill at lowest heat setting for 2 hours, turning occasionally. Baste with sauce frequently.
Put all ingredients except flour in a large bowl. Mix until creamy. Add flour. Mix well. Make small balls the size of a walnut. Dip lightly in flour to prevent sticking to hands. Put on cookie sheet; crisscross with fork dipped in sugar. Bake for 11 to 13 minutes in a 350° oven. Dough handles well if allowed to chill. Make sure you aren't using up all the peanut butter in the house or people may get mad at you!