HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325°. Spray 13 x 9 x 2-inch baking dish with cooking spray. In pan, combine flour, salt and pepper. Coat both sides of beef, shaking off excess flour. Set flour mixture aside. In nonstick skillet, heat 1 1/2 teaspoon oil; add beef. Cook 5 minutes on each side until well browned. Remove to baking dish. To drippings in skillet, add remaining 1 1/2 teaspoons oil; add mushrooms and onion and cook about 6 minutes until vegetables are lightly browned. Transfer vegetables to baking dish. Place reserved flour mixture in small bowl. Using wire whisk or fork, gradually beat in beef broth and water. Pour mixture over contents in baking dish, cover and bake 1 hour and 20 minutes until beef is tender.
Mix all ingredients together; bake in pan, sprayed with Pam, at 350° for about 50 minutes, or until firm in middle. This can also be used as a pie filling.
Whip eggs, cream and milk. Mix sugar, cornstarch and chocolate in saucepan. Stir in egg and milk mixture; cook over medium heat until mixture thickens. Remove from heat; add margarine and vanilla. Beat. Pour into a 9-inch baked pie shell.
(I freeze a mold of some of this mixture for the punch bowl.) Thaw concentrated juices. Combine in a large container. Add water and sugar. Stir until sugar dissolves. Chill well. Add ginger ale. Pour all into punch bowl with crushed ice and the frozen mold.
Mix first 2 ingredients together. Add enough water to make frying easy. Shape into desired size patties. Fry in fat until lightly browned on both sides. Yields 8 pancakes.
Shred Cheddar cheese (makes 1 1/4 cups). Save 1/4 cup for biscuits. Melt butter in saucepan; blend in flour. Gradually add tomato juice and cook over medium heat, stirring constantly, until thick.
Combine sugar, flour and cocoa together with egg yolks and mix the milk, gradually stirring and beating the mix so it won't lump, then put on burner and add butter and vanilla. Cook until thick. Pour into baked pie shell.
Cook and drain noodles. Heat milk, butter and cheese until partially melted. Pour over noodles. Bake 45 minutes in 350° oven.
Combine pineapple and cheese. Combine sugar and flour. Stir sugar/flour into pineapple/cheese mixture. Pour into baking dish. Combine crackers and butter. Add to top of casserole and bake at 350° for 20 minutes.
In a 4-cup measuring cup, add chocolate chips, butterscotch chips and peanut butter. Pour 1/2 mixture into a wax paper lined 13 x 9-inch pan. Put in freezer. In the other half, add peanuts; set aside. In a small mixing bowl, add pudding, milk and margarine. Microwave on High for 2 minutes. Remove and stir. Blend well with mixer; add maple flavoring and powdered sugar. Stir together. Take chocolate out of freezer; spread this mixture on top. Top all with remaining chocolate/peanut mixture. Place back into freezer for several hours. Must be stored in refrigerator.
Melt chips and peanut butter together. Crumble biscuits. Add crumbled biscuits. Form small nests. Fill with jelly beans, M&M's or other candy.
Combine ingredients. Shape into ladyfingers or roll into 1-inch balls and flatten slightly to no more than 1/4 to 1/2 thick. Bake for 15 to 20 minutes in 325° oven. Roll in powdered sugar when cooled.
Grease a 9-inch round cake pan. Sprinkle with 1/2 cup nuts. Dip biscuits in melted butter, then in cinnamon/sugar mix. Overlap biscuits 15 around, 5 in center. Put apple slice between each biscuit. Sprinkle with nuts. Bake at 375° for 25 minutes.
Beat egg yolks and 1/2 cup sugar until thick; add mashed carrots, milk and seasonings. Cook in top of double boiler until thick. Soften gelatin in cold water. Stir into hot mixture. Beat egg whites stiff, add 1/2 cup sugar and mix well. Add egg whites to hot carrot mixture and fold in. Pour into cool pie shell and chill until firm. Delicious served with whipped cream.
Brown beef and onion. Drain. Add soup and 1/2 soup can of water, the mustard and the ketchup. Simmer for 15 minutes. Spoon over hamburger buns. Makes a quick and easy lunch or dinner and kids love it.
Slightly beat eggs. Add other ingredients; mix well. Pour into baking dish and bake for 30 minutes at 350°.
Sift dry ingredients together. Beat in remaining ingredients until smooth. Pour into a greased 9 x 13-inch pan. Bake at 350° until done. Cool and frost.
Brown hamburger, sliced onions and sliced green pepper. Mix rest of ingredients and cook. Turn down heat to a simmer. Simmer as long as you prefer.
Wash, cut and boil squash until soft. Mash. Add all other ingredients. Mix and pour into 2 1/2-quart greased (with margarine) baking dish. Bake at 375° until brown (about 45 minutes).
Mix syrup, sugar and salt. Melt butter and vanilla. Add slightly beaten eggs. Pour into a 9-inch pie shell. Sprinkle pecans over filling. Bake in a 350° oven for 45 minutes. May be topped with whipped cream or ice cream or serve plain. Excellent recipe. I use light brown sugar.
Combine cheeses, chilies and onions. Pour into a greased shallow 2-quart casserole. Beat egg whites until stiff. Combine egg yolks, milk, flour, salt and pepper. Fold in egg whites. Pour mixture over cheese, gently moving it to the bottom mixture. Bake 30 minutes at 325°. Remove from oven, put sliced tomatoes on top and bake an additional 30 minutes or until a knife inserted in the center comes out clean. Serves 8.
Fry meat for approximately 10 minutes. Drain. Add chilies and beaten eggs. Serve with warm tortillas to make burritos.
Mix all ingredients together in a Dutch oven. Cook over medium heat on top of stove until heated through and potatoes are done. The longer you cook this, the better it tastes. You may put ingredients in a crock-pot and cook all day. This recipe is from Billy's aunt, Frances Yeats.
Pour all ingredients into the jar of a blender and process until smooth, about 1 minute. Pour into 4 glasses and garnish with whipped cream and chocolate shavings, if desired. Makes 4 servings.
Wash the berries and cook with the water, sugar and tapioca until all berries have popped. Set aside and let cool. Fold the marshmallows, apples and nuts in first mixture. Put in refrigerator. Keeps well.
Place cookies in 2 large Baggies. Tie tightly and crush with rolling pin. Mix cookies with butter and press into a large, flat Pyrex baking dish. Put aside a handful to sprinkle on top.
Cream margarine, sugar and cocoa. Add eggs and vanilla. Mix well. Add flour, coconut and nuts. Pour into 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. While cake is hot, spread marshmallow cream. Cool completely before adding icing.
Heat oven to 400°. Mix 1 1/2 cups sugar, butter, shortening and eggs together. Stir in flour, cream of tartar, soda and salt. Shape dough into 1-inch balls. Mix 2 tablespoons sugar and the cinnamon. Roll balls in mixture to coat. Place 2-inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes. Remove immediately from cookie sheet. Yields 4 dozen.
Preset oven to off. Place children and/or husband in car with yourself. Drive to the nearest, or your favorite, restaurant. Let each member of your family order their favorite dinner. Return home to a clean kitchen.
Melt Crisco; mix with egg and sugar. Sift dry ingredients together. Mix all together and add apples. Bake 40 minutes.
Grind vegetables and cook a few minutes in vinegar. Blend in other ingredients. Stir and cook 20 minutes. Put in jars and seal.
Mix all ingredients and pour into pie shell. Bake in a hot oven (425°) for 10 minutes. Lower heat to 350° and bake 1/2 hour or more until filling is set. Cool.
Combine dry ingredients. Add oil, egg and vanilla. Mix well. Stir in zucchini. Spoon into 2 greased and floured 9-inch loaf pans. Bake at 350° for 1 hour. Cool 10 minutes before removing from pans. Makes 2 loaves.
Preheat oven to 375°. Cook zucchini and onion in butter until tender. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir in vegetables. Separate dough into 8 triangles. Place in ungreased quiche pie pan or an 8 x 12-inch dish. Press to form bottom and sides. Spread mustard and pour in vegetables. Bake 18 to 20 minutes or until knife comes out clean. Set for 10 minutes before serving. If it becomes too brown, cover with foil for the last 10 minutes of cooking.
Bring to boil margarine, sugar and cocoa. Boil hard 4 to 5 minutes. Take off stove, put remaining ingredients in. Mix well and pour out on lightly buttered cookie sheet or however thick you want it.
Cook fettucine noodles according to package directions; drain and rinse in cold water. Brown meat in large skillet. If sausage is used, remove casing and crumble sausage. Add onions and saute until tender. Add mushrooms and spinach and cook until mushrooms are slightly browned. Remove from skillet.
Cut sausage in small slices. Mix all ingredients together without adding any liquid except that in the beans. Cook in crock-pot on high for 3 to 4 hours or on low all day.
Mix all ingredients together. Pour into a baking dish.	Top with 1 cup crushed corn flakes. Pour 2 tablespoons melted butter over all. You may use crab legs (in chunks) or shrimp, instead of the 1/2 can crab meat. Bake 1 hour at 350°. Serves 4.
Cook noodles by directions. Brown ground beef, drain and add seasonings (except parsley). Add tomato paste and water; simmer 5 minutes. Blend eggs and cottage cheese; set aside.
Beat eggs, sugar and butter. Add flour, salt, soda and milk. Mix 1/2 cup flour with fruit. Add to batter. Drop from spoon onto baking tins. Bake in moderate oven (350°).
In glass dish, layer yogurt, granola and fruit salad, then repeat with yogurt, granola and crushed pineapple.
Wash and peel potatoes. Quarter potatoes, cutting lengthwise. Put in large pot with water and salt and boil until potatoes are just barely tender. Lift potatoes out into a bowl. Heat oven to 350 degrees. Mix together flour, sugar, cinnamon and nutmeg. Bring liquid to boil. With a wire whisk beat the flour mixture into the boiling liquid and whip until there are no more lumps. Put in 1 stick of the butter and whisk around until it melts. Spray deep baking dish with Pam. Arrange potatoes in dish and pour liquid mixture over potatoes.
Preheat oven to 450°. Scrub potatoes with vegetable brush. Cut potatoes into large chunks. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in bowl until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake, stirring occasionally, 40 minutes, or until potatoes are tender and golden brown. Makes 8 servings.
Drain vegetables overnight. Mix vinegar, sugar, salad oil, salt and pepper to taste. Bring to a boil and cool down. Pour over drained vegetables and let stand one day before eating.
Heat oven to 350°. In a large mixer bowl, combine cream cheese and sugar. Beat well. Blend in cocoa. Add eggs and vanilla. Blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes. Center will be soft but will set upon cooling. Cool to room temperature. Cover and chill several hours or overnight. Garnish with pie filling. Makes 6 to 8 servings.
Place chicken in iron skillet. Pour 1/4 of sauce over chicken and cook 30 minutes. Turn and pour rest of sauce over chicken. Cook at least 1 hour at 350° or until tender. Add more sauce if family likes a lot.
Cut the chicken crosswise into strips about 1/2 inch wide and thinly slice the onion. Heat the oil in a large frying pan. Add the onion. Cook over medium heat, stirring occasionally until the onion is translucent (probably about 3 minutes). Push to one side of pan. Add the chicken strips and cook, stirring until the chicken begins to brown, about 3 minutes longer. Now reduce your heat to about medium. Combine the sour cream and and paprika. Stir into the chicken and onion mixture. Season with salt and pepper to your liking. Heat through without allowing the sauce to boil. Serve pronto. This is nice over quick-cooking rice.
Combine all ingredients in a large mixing bowl. Blend at low speed for 1 minute. Beat at medium speed for 3 minutes. Pour into greased and floured Bundt or tube pan. Bake at 325° for 60 to 70 minutes or until toothpick comes out clean (insert toothpick in the center). Cool cake upright in pan for 15 minutes. Move from pan and cool completely. Serve with favorite ice cream.
Mix well, and place Herman in a greased 9 x 13-inch pan. Sprinkle topping over Herman.
Arrange chicken in a roaster or cake pan. In a bowl stir dressing and soup mix thoroughly. Pour over chicken. Bake at 350° for 2 hours.
Line a sheet cake pan with whole graham crackers. Combine pudding mix, milk and Cool Whip; blend until smooth. Spread pudding mixture over crackers. Top with whole graham crackers. Frost with chocolate icing. Chill until serving time.
Add strawberry Jell-O to cake mix. Add oil, water, 1/2 of strawberries, and eggs, one at a time. Mix a total of 4 minutes. Bake at 350° for 35 to 40 minutes in 9 x 13 x 2 1/2-inch pan.
Mix all of the ingredients together. Cut middle out of a loaf of any flavor round bread. Spoon dip inside bread. Break or cut up the middle of the bread to use with the dip.
Boil macaroni according to directions on package; drain. While hot add grated cheese, saving some to put on top. Add margarine and eggs which have been beaten into the milk. Mix dry mustard with a little of the milk. Place all in a large greased casserole. Spread cheese and bread crumbs on top. Bake at 325° for 1 hour or until golden. Delicious for large picnics or parties.
Mix sugar, flour, cocoa mixture, egg white and milk together. Then add to cocoa mixture. Cook until thick. Add butter and vanilla. Pour into two small pie crusts that are done (cooked).
Cut chicken in slices about 1/2-inch wide and 2-inches long. Combine flour and salt. Dip chicken into flour mixture to coat. In	skillet cook chicken	pieces	in hot butter or margarine, stirring and turning, until lightly browned, about 2 or 3 minutes. Add wine, lemon juice, bouillon granules and pepper. Cook and stir until mixture thickens slightly and boils. Serve with rice. Makes 3 or 4 servings.
Mix all ingredients together. When ready for a cup of hot chocolate, boil water and add 2 tablespoons to water. Add more or less cocoa mixture according to your taste.
Mix first 4 ingredients together and bring to a boil. Boil 1 minute, then add last 3 ingredients. Mix and drop on waxed paper, 1 tablespoon per cookie. Makes about 4 dozen.
Cut steak into serving sizes or strips. Remove excess fat. Pour a small amount of spaghetti sauce into crock-pot to cover bottom. Add some meat. Repeat step, making sure meat is covered on top with sauce. Add spices as you go along. Cover and cook on low for 7 to 9 hours. Serve over rice or noodles. Makes 5 to 6 servings.
Brown chops about 20 minutes. Add liquid; simmer 20 minutes. Add rice; simmer until tender, about 20 minutes.
Preheat oven to 450°. Place biscuits in 8-inch round pan. Mix the butter and onion soup mix. Spread on each biscuit. Bake for 15 to 20 minutes.
Bake pastry shell for 10 minutes at 375° and remove from oven. Reduce temperature to 325°.
Cook to soft boil. Take off fire. Add 1 (12 ounce) package chocolate chips, 1 pint marshmallow cream and 1 teaspoon vanilla. Beat to blend. Add nuts as you like. Pour into buttered pans. I like to add raisins to part of mine.
Line bottom of glass bowl with cubed cake. Melt fudge topping on low and stir in Kahlua or coffee. Pour fudge topping over cake. Sprinkle 2/3 of Butterfinger crumbs over this. Mix pudding, milk and whipping cream with a wire whisk. Pour over cake. Refrigerate 45 minutes. Slice bananas on top of this. Spread with Cool Whip, being sure to cover entire top. Sprinkle with remaining Butterfinger crumbs. Refrigerate until serving time.
Melt butter. Dip top of each roll into butter. Place on cookie sheet. Generously sprinkle tops with Parmesan. Bake at 350° until brown and crunchy. Can use a variety of breads sliced thin. Great flavor and complements any meal.
Drain salmon, reserving liquid. Remove skins & bones from salmon. Flake with fork and set aside. Combine cracker crumbs and reserved liquid; let stand 5 minutes or until liquid is absorbed. Stir in salmon, cornmeal, and next 3 ingredients. Shape salmon mixture into patties. Fry patties in hot oil over medium heat until browned, turning once. Drain on paper towels.
Combine cookie crumbs, sugar and butter. Press into buttered spring-form or 9 x 12-inch dish on bottom and sides. Save some for top. Chill.
Baking Temperature: 350°. Baking Time: 1 hour or more.
Brown ground beef and onion; drain. Add mushroom soup and water. Simmer for about 5 minutes. Line a casserole with frozen Tater Tots and pour the mixture over it. Stir and add cheese. Bake about 25 minutes at 350°; add additional cheese on top the last 5 minutes. Freezes well.
Cook broccoli until tender, drain well. Cook onions in butter in sauce pan until done, but not brown. In a large mixing bowl stir together mushroom soup, milk and cheese. Add broccoli, cooked onion, ham, rice and Worcestershire sauce, mix well. Put in casserole dish. Bake at 350 degrees until rice is done (about 45-50 minutes).
Combine sugar, oil and eggs. Mix until smooth and add the plums with tapioca. Combine flour, cinnamon, salt and ground cloves. Gradually add to moist batter and beat until well blended (3 minutes). Add the baking soda to the buttermilk and stir. Gradually add to the batter and stir in walnuts. Bake at 350° for 45 minutes. Bake in 8 1/2 x 4 1/2 x 2 1/2-inch pans that have been sprayed with Pam.
Clean opossum well, cut up as desired and boil until it is tender. Take 4 large sweet potatoes and boil until tender. Place opossum and sweet potatoes in a large pan and bake until brown. Season as desired and serve while hot.
Combine zucchini, 1 cup Cheddar and bread crumbs and put in a dish. Saut onion in butter; add salt and pepper and blend with zucchini mixture. Combine milk, eggs and almonds and pour over zucchini and stir. Put in casserole dish. Top with 1/4 cup grated Cheddar cheese. Bake at 350° for 30 to 40 minutes.
May increase recipe, if needed. Grease casserole dish. Put in broccoli or mixed vegetables. Put croutons on top. Add can of soup and bake at 350° over 30 to 40 minutes. Put cheese on top and put back into oven, about 5 minutes, to melt. (I have cooked my vegetables first, so they just need to be heated through with other ingredients.)
Cream Crisco and sugars. Add vanilla and eggs. Add dry ingredients and mix. Add chocolate chips and nuts. Bake at 375° for 8 to 10 minutes. Makes 4 dozen.
Make into balls the size of an egg. Boil 2 hours in 1 quart of tomatoes.
In a mixing bowl, blend sugars, then roll the biscuit quarters in the sugar. Thoroughly grease a Bundt cake pan and place nuts in bottom, then place biscuit quarters on top of the nuts. Pour melted butter over biscuits. Bake approximately 1 hour at 350°.
Slice favorite summer vegetables into long, chunky pieces. Coat evenly with olive oil. Place on aluminum foil on bread pan. Roast in 500° oven for approx. 10 to 12 minutes. Toss with kosher salt, pepper and balsamic vinegar. You may also add feta cheese or other favorites.
Cut up onions into quarters. Boil in water until tender. Drain. Make cream sauce by melting butter. Stir in flour. Slowly add milk. Bring to boil until thickened. Add salt and pepper. Place drained onions in casserole dish, cover with cream sauce. Top with stuffing mix. Drizzle with melted butter. Bake at 350° for 20 to 30 minutes.
Melt fat in frypan. Cut meat into 1-inch strips; sprinkle with salt and pepper. Place meat, onion and garlic in frypan; brown. Add peppers and bouillon; cover and cook 30 minutes. Add tomatoes; simmer 5 minutes. Combine cornstarch, soy sauce and water; add to meat mixture and cook 5 minutes, stirring constantly. Makes four servings. Serve over rice.
In a small saucepan, combine plum preserves, vinegar, brown sugar, onion, red chili pepper or crushed red pepper, garlic and ground ginger. Bring mixture to boiling, stirring constantly. Remove from heat. Cool slightly. Refrigerate in a covered container overnight to blend seasonings. Makes 1 1/4 cups.
Stir the first 3 ingredients until sugar is thoroughly mixed. Put mixture on medium heat. Let it cook and bubble up, stirring constantly, until it turns brownish color and soft ball stage. Remove from heat and add the oleo, vanilla and pecan halves. Beat until mixture begins to turn sugary. Drop on wax paper.
Lightly brown onions in butter. Add stock and cook 20 minutes. Place toast in heated soup bowls. Pour soup over and sprinkle with cheese. Additional cheese may be passed in a bowl. Canned consomme may be substituted for brown stock. Serves 4 to 6.
Remove stems from mushrooms. Wash and dry mushrooms. Put mushrooms in a baking dish, hollow side up. Stir butter to soften. Stir in bacon, onion, parsley and garlic. Put one scallop in each mushroom cap. Cover with melted butter mixture. Bake for 20 to 25 minutes at 350°.
Mix sugar and syrup; heat and bring to a boil. Add peanut butter; pour over corn flakes and mix. Spread on sheet pans.
Saute onions and green pepper in shortening. Add meat, chili powder and salt. Cook for 10 minutes. Add tomatoes and corn. Boil briskly. Stir in cornmeal, milk and olives. Bake in uncovered dish for 1 hour at 325°.
Measure pudding mix into a small, heavy saucepan. Add water slowly, mixing well. Stir constantly over moderate heat until a bubbling boil is reached; remove from heat. Slowly pour on top of beaten eggs, stirring constantly. Return to saucepan; cook and stir over low heat for 1 to 2 minutes, until thick and smooth. Remove from heat. Stir in vanilla and artificial sweetener until dissolved and blended.
Stir all ingredients together. Do not beat. Bake at 375° for 20 to 30 minutes.
Mix all soups and beef, no seasonings. Simmer on top of stove 3 hours or cook on low in crock-pot all day; thicken with flour. Serve over noodles.
Cook linguine. Saute garlic, red pepper and onion in oil until lightly brown (5 minutes). Add tomatoes and basil. Stir gently for 2 minutes. Pour over noodles. Add cheese, salt and pepper to taste.
Mix all ingredients in order given in mixing bowl with wire whisk. Use as a base when cooking meats. Especially good on spareribs.
Combine tomatoes, onion, rosemary and parsley with 1/4 cup olive oil. Chill and let marinate for 1 hour. Slice bread into 1-inch slices. Spread with butter and garlic. Broil slices until lightly toasted. (At this point, you can top with Mozzarella and broil until cheese melts.)
Boil chicken breasts for 20 minutes. Cool. Cut into bite-size pieces. Place thawed broccoli in the bottom of an overproof casserole dish. Sprinkle chicken cubes over broccoli. Make a sauce of the mayonnaise, soup, curry powder and lemon juice. Spread sauce over chicken. Sprinkle cheese over sauce. Bake in 350° oven for 30 minutes. Serve over rice.
Beat eggs well. Blend in sugar, flour and salt. Blend in condensed and evaporated milk. Add vanilla. Pour in freezer. Add Butterfingers and fill to 2/3 full with cream or whole milk. Freeze.
Cut up cooked chicken and white onion; mix. Mix green chilies and cream cheese together; melt. Add sour cream and chicken. Add lots of salt and pepper. Roll in flour tortillas. Put in greased pan. Whip cream and pour over top. Put cheese over all. Bake at 350° for 20 to 25 minutes.
Combine cookie crumbs, 1/4 cup sugar and butter; blend well. Press into bottom and 2-inches up sides of a 9-inch spring-form pan. Set aside. Combine 1 package cream cheese and 1/4 cup sugar; beat at medium speed of electric mixer until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining cream cheese, brown sugar and flour; beat until fluffy. Add 1 egg and 1/2 teaspoon vanilla; beat well. Stir in pecans. Spoon over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg and beat well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract. Spoon gently over pecan layer. Bake at 325° for 1 hour. Turn off oven and leave cheese cake in oven 30 minutes. Open oven door and leave cheese cake in oven another 30 minutes. Cool. Cover and chill at least 8 hours. Remove from pan and spread warm chocolate glaze over cheese cake. Garnish if desired with curled chocolate and chocolate leaves.