HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ground meat in covered casserole in microwave. Cook about 4 minutes and drain fat. Transfer to skillet and brown meat with onion. Add chili powder, catsup and salt. Mash kidney beans and add to the skillet. Place in a casserole and top with the cheese, olives and green onions. Heat at 350° until cheese melts. Serve hot with tortilla chips.
Remove skins from potatoes. Chop eggs with potato masher. Combine all together and mix well (the secret is to combine while potatoes and eggs are warm and onions and celery are at room temperature). After cooling, place in refrigerator.
In large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients and add to the pumpkin mixture alternately with water. Stir in nuts. Pour into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 60 to 70 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Cool completely.
Cut venison into 3/4-inch strips. Combine the remaining ingredients; pour over meat and refrigerate, covered, overnight. Drain; hang meat over the racks in oven and bake at 150° to 170° for 6 hours, until meat is dried.
Preheat oven to 400°. Prepare stuffing mix according to package directions, but do not let stand as directed on package.
Mix well. Cover tightly and let stand 24 hours. Shake crackers a couple times in the 24 hour period.
Combine marmalade, cream, and corn syrup in blender or food processor. Process until well blended. In a large saucepan, combine the sugar and cocoa. Mix well. Add softened butter along with milk/marmalade mixture. Mix well. Bring to a boil and cook until mixture reaches the soft ball stage. This should take about 2 to 3 minutes. Remove from heat and stir in vanilla extract. Place pan in large pan of cold water and allow to cool before beating. Beat until mixture thickens and is no longer glossy. This could take up to 20 or 30 minutes. Drop from a spoon onto wax paper or pour into well-buttered 8 inch square dish or pan.
Heat oven to 375°. Arrange apples in greased pan. Mix remaining ingredients. Sprinkle over apples. Bake 30 minutes.
Mix cake by directions on box. Bake and cool. While cake cools, mix jello by directions on box; set aside. Take cooled cake and punch holes in top of cake. Pour jello mixture over top of cake, then frost with Cool Whip. Slice strawberries on top. Chill in refrigerator.
Saute onions in butter until soft. Put carrots in casserole, alternating with cheese. Pour onions and butter over top, then sprinkle crushed potato chips on top. Bake in preheated 350° oven for 30 minutes.
In a 2-quart microwavable bowl, combine carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil and toss to coat. Microwave on High for 5 minutes. Stir in remaining ingredients. Cover and cook on High for 15 minutes. Serves 5.
In skillet, brown chops; pour off fat. Add rest of ingredients. Cover. Simmer 45 minutes or until tender. (This can be altered to as few or as many pork chops as you want. The more pork chops you use, the more of the other ingredients you use.)
Mix cake as directed on package. Pour into 2 heavily greased and floured 12 x 18-inch pans. Bake in a hot oven (400°) for 8 minutes. Turn out onto lightly floured towels; cover cakes with pans until cool. Cut each cake in half to make 4 strips about 5 x 16-inches. Trim off crisp edges. Roll cakes with towels into 16-inch long rolls. When cakes are cool, soften gelatin in 3/4 cup water and bring to boil, stirring constantly. Add frosting mix. Beat in warm bowl until fluffy. Unroll cakes and spread with frosting. Let set for 20 minutes. Re-roll cakes, wrap loosely in towels and chill for at least 2 hours. Cut rolls into 3/4-inch slices with a sharp, wet knife. Makes about 88 slices.
Melt margarine. Add cocoa and stir. Add sugar, flour, eggs and nuts. Mix well. Pour into pie crust. Bake at 325° for 35 minutes.
Peel, cube and boil potatoes until almost done. Place in large, greased baking dish. Chop onion fine. Melt butter in skillet; add onion and cook until it is limp. Stir in flour smoothly and gradually add stock or bouillon. Cook over low heat, stirring constantly, until it bubbles. Season with salt, pepper and mustard. Cook very slowly, about 10 minutes.
Line a 9 x 5 x 3-inch loaf pan with foil. In a large bowl, beat 2 (6 ounce) packages cream cheese. Blend in syrup and water. Beat until smooth. Fold in 3 cups whipped topping. Spoon half of the chocolate mixture into prepared pan. Freeze 15 minutes. Chill remaining mixture. In small bowl, beat remaining cream cheese. Beat in strawberries until smooth. Fold in remaining 1 1/2 cups topping. Spoon strawberry mixture over chocolate layer in pan. Top with chilled chocolate mix. Cover and freeze several hours or overnight. Unmold 10 minutes before serving. Peel off foil. Makes 10 servings.
First, cut ribs into serving pieces. Wash and place in two quarts of water. Cover and boil until good and tender in a large pot. Drain and place ribs in baking pan or dish. Baste your ribs liberally with bottled barbecue sauce or sauce of your choice.
Flour roast and brown on both sides in bacon fat. Place in baking pan and cover with water. Cover with foil and bake in 350° oven until roast is tender. Remove from oven, add vegetables and seasonings and return to oven. Cover and cook until vegetables are done. Gravy can be made by browning flour and using the broth, if desired.
Mix all ingredients together until well blended. Chill. Makes 6 to 8 servings.
Combine all ingredients. Mix well. Serve with crackers, potato chips, pretzels or vegetables.
Brown beef in skillet with butter. Cut potatoes in 1/2-inch cubes and spread in a baking dish. Cover with half the meat. Add half the soup and a sliced onion. Season with salt and pepper. Repeat, using remaining ingredients. Bake 1 1/2 hours at 350°. More soup may be added during baking, if needed.
Broil or bake seasoned chicken for 30 minutes. Then drain off fat. Combine the soups with water. Stir until lumps are gone. Add chopped mushrooms and almonds. Then add salt, pepper, garlic salt, onion salt and red pepper. Stir mixture and then pour over chicken. Simmer for 15 minutes on low. Serve with rice.
Sift together flour, salt and sugar. Cut in 3/4 cup margarine; add milk. Roll out half of dough in a jelly roll pan (ungreased). Bake at 350° for 15 minutes.
Mix all ingredients except nuts and parsley. Roll into ball. Roll ball in nuts and parsley. Chill and serve.
Flatten pork cutlets with meat hammer until cutlets are 1/4-inch thick. Sprinkle the cutlets with salt and pepper. Coat each cutlet with flour. Take 1 egg and 1 tablespoon of milk and beat with a fork. Dip the cutlets in the egg mixture, then coat them with bread crumbs. Fry on both sides quickly (golden brown) in butter or margarine.
Blend all ingredients. Place in buttered casserole. Can be topped with Rice Krispies or seasoned crumbs mixed with butter. Bake 30 minutes at 350°.
Mix together the shortening, brown sugar and egg until light and fluffy. Add evaporated milk. Mix in dry ingredients. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 12 minutes.
Peel and dice potatoes. Boil for 30 minutes or until tender. Drain. Set aside. Place corn meal and milk in skillet, then add potatoes. Cook over low heat, stirring frequently, for 20 minutes.
Cook hamburger with 1 cup onions until brown. Add can of enchilada sauce, salt, pepper and chili powder. Simmer until hot. In very large casserole dish, place tortilla chips to cover bottom. Add hamburger mixture to cover chips, layer two cheeses, olives and onions. Start layering again with chips, mixture, etc. Top layer to be chips and cheese. Heat in oven (or microwave) until cheese is melted and all is hot. If you think it may be dry, add an extra can of enchilada sauce over the top of casserole and heat. You can also add diced green chilies to the meat mixture, or layer them. For large family, or leftovers are great. You can even adjust down for your family.
Cream the cream cheese with the 1/2 cup sugar. Dissolve jello in 1 cup boiling water, then cool. Whip Milnot. Mix cheese/sugar mixture and jello. Add Milnot. Pour into pans lined with graham crackers. Top with a few graham cracker crumbs. Mixture will look thin until refrigerated and has set.
Prepare cookie dough the day before you plan on rolling and cutting. Bake at 375° for 8 to 10 minutes, until just golden.
Boil celery in microwave, then mix all ingredients together and turn into a buttered dish. Bake for 45 minutes at 350°.
Mix all together and bake in loaf pan at 350° for 1 hour or until done. Drain excess broth if necessary.
Sterilize 10 (8 ounce) jelly glasses. Leave in hot water until ready to fill. In a large kettle, combine sugar, cinnamon, cloves and allspice with 3 cups water; mix well. Cook, stirring, over high heat to dissolve sugar. Bring to a full rolling boil, stirring constantly; boil hard for 1 minute, stirring.
Brown pork chops on both sides. Mix soup and milk together; pour over pork chops. Simmer 20 minutes. Serve with mashed potatoes!
Combine all except peaches. Bring to a boil. Simmer 10 minutes. Pour over peaches and chill.
Combine crumbs, sugar and melted butter. Put in 8 x 12-inch pan. Save out 1/2 cup. Melt 3/4 bag of little marshmallows or 35 big ones into milk. Mix with cream, whipped. Pour half of mixture over crumbs. Add cherry pie mix and spread evenly. Add remaining cream mixture. Top with 1/2 cup crumbs. Refrigerate. Enjoy.
Combine jello with crushed pineapple. Bring to a boil. Add 2 cups buttermilk and Cool Whip. Put in a larger low Tupperware dish and congeal.
Boil potatoes until tender. Peel and cut into bite-size pieces. (You may want to leave skin on.) Chop onions and celery. Add to potatoes along with mayonnaise and dill relish. Add salt and pepper to taste. Add sprinkle of Creole seasoning to taste.
Mix and pour over chicken. Cook at 350° for 45 minutes to 1 hour. This is a good diet dish. If you are not dieting, take the liquid after cooking, thicken with flour to make gravy and serve over rice.
Mix eggs, sugar, butter, salt, vanilla and chocolate syrup. Mix in flour. Bake at 350° for 20 minutes in 13 x 9-inch pan, greased and floured. Do not overbake. They may not look done. Cool.
Drain canned vegetables. Layer in casserole. Mix soup, sour cream, cheese and onion. Pour over layered vegetables. Top with crushed Ritz crackers and melted margarine. Bake at 325° for 30 minutes.
Break eggs into blender container. Add onion, salt and 1/2 of potatoes. Blend on low speed for a few seconds. Remove cover insert with blender on. Add flour and remaining potatoes. Mix parsley into mixture. Pour into hot greased frying pan. (You might want to add more potatoes.)
Mix well. Cover and refrigerate. Once a day for 3 days, mix well. Keep hands wet to keep from sticking. On the 4th day, mix and divide meat into 5 rolls about the size of a half dollar. Lay on broiler pan. Bake 5 hours at 175°.
Mix shortening and sugar well together. Add eggs, one at a time, beating well. Add raisins, applesauce and fruit juice. Add flour, a small amount at a time; mix well. Add hot water and soda mix into ingredients. Add spices, chopped dates and cherries. Cook at 350° for about 1 1/2 hours or lower temperature according to your stove's heat capacity.
Place the bread crumbs in a buttered, square cake pan. Beat eggs thoroughly; add to bread crumbs. Add all other ingredients. Mix well with a spoon.
Preheat oven to 450°. Melt butter in 15 x 10-inch pan. Mix biscuit mix and corn together, making soft dough. Knead about 15 strokes. Roll out on floured surface and cut strips about 3-inches long and 1-inch wide. Dip in melted butter, arrange in single layer in pan and bake 10 to 12 minutes. Serves 8 to 10.
In a large bowl, combine coleslaw blend, corn, olives and onions; mix well. In a small bowl, combine remaining ingredients; blend well. Add to coleslaw mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Boil the water and Hawaiian salt; cool and pour over peaches. Soak overnight. Drain. Boil the sugar and vinegar; pour when cool. Red coloring may be added.
Melt butter. Add other ingredients and stir to mix. Add peas. Cook on low heat covered about 8 to 10 minutes or until cooked and tender.
Cut shortening into flour until mixture has the appearance of coarse cornmeal. Lightly, add water. Roll on a floured board. Makes 2 crusts.
Mix ingredients in order given. Melt Crisco before adding it and sift flour, soda and spices. Drop by teaspoon on greased pan or baking sheet. Cook in moderate oven at 350°.
Cook onion, garlic and green pepper in hot oil in skillet until soft. Add zucchini, tomatoes, salt and pepper. Cover; cook over medium heat for 20 minutes or until zucchini is tender. Serve topped with parsley and Parmesan cheese. Makes 8 servings.
Preheat oven to 500°. Wash goose in cold water. Drain well and pat dry inside and out. Remove fat gland and base of tail. Sprinkle cavity with salt and pepper. Stuff with equal amounts of	celery, green	onions (tops included) and apple. Rub skin with bacon grease.	Place goose on rack breast side up or	on V-shaped rack with breast side down, if preferred. Roast at 500° for 15 minutes. Reduce temperature to 350° and roast for	3 hours, basting frequently. If breast side is down, turn breast side up when three-fourths done. Remove goose from oven. Let	stand 15 minutes before carving. In small saucepan, make gravy. Thicken chicken bouillon with flour, stirring to paste with cold water. Skim excess fat from pan drippings. Add 2 tablespoons fat free drippings. Cook over	low heat until blended. Add currant jelly and sherry. Reheat but do not boil. Serve with sauerkraut and gin.
Heat oven to 375°. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease and oil.
Brown ground beef; drain off fat. Mix all ingredients. Bring to boil and cook on simmer, stirring occasionally. Cook about 45 minutes. Makes 4 to 6 servings. Serve over cooked spaghetti.
Combine dry ingredients in mixing bowl. Add eggs, syrup, vanilla and margarine. Beat with electric mixer until blended. Stir in pecans. Pour mixture into unbaked pastry shell. Bake at 350° for 55 to 60 minutes. Yield: one 9-inch pie.
Put ingredients into a pan together and bring to a boil, stirring constantly as it heats. Then set aside to cool. Line pie plates with vanilla wafers. Whip 1 can of milk; add to first mixture and whip again. Put in lined pie pans and put in refrigerator to set. Makes 2 pies.
Mix meats together well. Add remaining ingredients. Form into a roll and wrap in heavy foil. Bake 1 hour at 350°. Let stand 10 minutes. Top with the topping.
Stir Parmesan cheese into Cream Puff Pastry. Spoon mixture into decorating bag fitted with a No. 5 or 6B large, fluted tip. Pipe mixture into 30 small balls on lightly greased baking sheets. Bake at 400° for 20 minutes, or until golden brown. Cool away from drafts.
Heat and make into a simple syrup the sugar and water. Mix ingredients and add to the cooled syrup mixture. Keep refrigerated.
Mix in saucepan and bring to a boil. Put pudding mixture into molds and freeze.
Cream the Crisco and add the sugar. Add eggs one at a time; beat well after each egg. Add flour, then add vanilla. Grease and flour tube pan. Pour in batter and bake 1 hour and 15 minutes 325°.
Let cookie dough get soft. Put some water on hands before spreading onto pizza pan. Bake at 375 degrees for 8-10 minutes. Let cool completely. Mix cream cheese and powdered sugar together. Spread over dough. Arrange fruit over dough in layers. Mix orange juice, sugar and cornstarch together. Cook over medium heat until thick. Let it cool a little and pour over fruit. Refrigerate.
Preheat oven to 350°. Combine margarine, oil, chocolate and water in saucepan and heat until chocolate is melted. Combine flour, soda, sugar, milk, eggs, cinnamon and vanilla in a large bowl, then combine with first mixture. Pour batter in greased 12 x 18-inch cake pan or 15 1/2 x 10 1/2-inch jelly roll pan. Bake 20 to 25 minutes.
Cream together shortening and both sugars. Stir in vanilla. Mix together flour, salt and soda; add to shortening. Stir in M&M's. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 10 minutes.
Split rolls in half. Mix next 5 ingredients. Spread on both sides of rolls. Lay cheese slices and then put ham slices on rolls. Cover with foil. Bake at 400° for 20 minutes. You can freeze these before cooking and use later.
Combine ingredients. Toss with oil and vinegar. Makes 3 1/2 cups.
Cream margarine and sugar. Add eggs, one at a time. Add flour, baking powder and flavoring. Fold in sour cream. Bake at 350° for 1 hour and 10 minutes.
Heat oven to 350 degrees. Spread coconut on bottom of well greased 15 X11 X12-inch baking pan. Spread pecans over coconut.
Dissolve jello 1 in cup hot water. Add pineapple juice with water to make 1 cup. When jello begins to congeal, add pineapple, cottage cheese and marshmallows. Stir thoroughly; pour into shallow dish. When completely congealed, mix mayonnaise with cream cheese and spread on top.
Combine sugar, flour and reserved pineapple juice. Add cheese and pineapple. Mix well. Spoon into greased 2-quart dish. Sprinkle with cracker crumbs. Pour batter over crackers. Bake at 350° for 25 minutes.
I usually leave out the cheese and mix it in just prior to serving, as it is less messy.
Stir dressing mix, juice and oil in large bowl. Add chicken and vegetables; toss to coat. Cover. Refrigerate 3 hours. Heat broiler. Arrange chicken and vegetables on skewers. Broil 3 inches from heat 16 minutes or until cooked through, turning frequently. Discard any remaining marinade. Serve over rice. Makes 4 servings.
Place vegetables and meat in Dutch oven. Add seasonings. Pour tomato soup over all and add 2 cans of water. Stir. Bake at 275° for 2 1/2 to 5 hours, covered. Serve with biscuits or French bread.
Melt butter in chafing dish or skillet. Add onion, green pepper and garlic. Cook until tender. Stir in sour cream, lemon juice and seasonings. Add shrimp. Cook over low heat, stirring constantly, just until heated through. (Sauce is traditionally thin so it can be absorbed by rice at serving time.)
Combine sugar, butter and water in 1-quart glass casserole. Microwave for about 2 minutes or until butter is melted. Stir in nuts. Separate biscuits; cut each one into quarters. Add biscuits to sugar mixture. Stir to coat each one. Push biscuits and coating away from center of casserole and set a custard cup, open end up, in center.
Mix together the potatoes, onion, cheeses, soup, salt and pepper. Place in casserole. Mix crushed cornflakes and butter together and spread on top of casserole. Bake at 350° for 45 minutes.
Reserve enough whipped cream for a small amount on top of each serving. Combine remaining ingredients and sweeten with powdered sugar. Mix well and chill. Spoon into parfait glasses; top each with whipped cream and a fresh strawberry.
Prepare potatoes. Beat egg; set aside. In skillet, brown meat and onion; blend in next 5 ingredients. Add milk and undrained peas and carrots. Cook until slightly thickened. In 1-quart greased casserole, place 1/2 potatoes; top with meat and remaining potatoes. Sprinkle with paprika. Bake at 350° for 40 minutes.
Combine all ingredients in a 2-cup glass measure. Cook, uncovered, on High (max power) 1 1/2 to 2 minutes or until hot and butter is melted. Stir. Serve immediately with seafood, hot green vegetables.
Hand-mix first 7 ingredients (all but bread and oil). Dip 1/2 slice of bread into batter. Drop in hot oil until browned. Serve with butter and syrup.
Combine all ingredients except tortillas and cheese. Line a 9 x 13-inch baking dish with tortillas. Cut remaining tortillas in half. Layer chicken mixture, cut tortillas and cheese and repeat. Cover and bake at 350° for 40 minutes. Remove foil last 10 minutes.
Saute the first 4 ingredients in 1 block of butter until soft. Add the soups and pimento. Mix and heat until melted. Add the seafood and Tabasco sauce. Cook about 15 to 20 minutes. Add the remaining ingredients. Mix well and put in casserole dish. Cover with bread crumbs and bake at 350° for 30 minutes.
Preheat oven to 375°. Combine over hot (not boiling) water the chocolate chips and butter. Stir until smooth; set aside. In large bowl, combine flour, baking soda and salt. Add nuts to coat well. Make well in center of flour mixture. In small bowl, combine chocolate mixture, sour cream, corn syrup and egg until blended. Add to dry ingredients; stir until just moistened. Spoon into paper lined muffin pans, filling each about 3/4 full. Bake at 375° for 15 to 18 minutes. Cool 5 minutes; remove from pans. Cool completely, or serve warm. Makes about 15 muffins.
Cover raisins with water; bring to a boil and simmer 5 minutes. Drain. Mix together, sugar, flour, salt and cinnamon. Melt margarine; add sugar mixture and beaten egg. Stir in vanilla and raisins. Pour into unbaked pie shell; top with crust. Bake at 450° for 10 minutes; reduce heat to 350° until done.
Mix apples, sugar, cinnamon, cloves and lemon juice and put in a buttered Pyrex dish. Mix rest of ingredients until crumbly. Bake at 350° for 45 minutes.
Add eggs and oleo to dry ingredients; mix well. Add peaches. Bake at 350° for 35 minutes in a sheet cake pan which has been greased and floured.
In small bowl with mixer at medium speed, beat margarine to soften. Add cocoa and sugar alternately with milk. Beat until of spreading consistency, adding 1 tablespoon milk, if needed. Add vanilla. Makes 2 3/4 cups.
Combine lime gelatin and pineapple in bowl; mix well. Fold in whipped topping. May be served immediately or chilled until serving time.
Cream margarine and sugar together until smooth. Add the egg yolk and mix in thoroughly.	Sift the flour and add the cinnamon. Add flour mixture to the creamed mixture, using your hands to blend thoroughly. Spread evenly over the entire surface of	a greased 10 x 15-inch cookie sheet. Beat the egg white slightly and spread on top of	batter. Press	nuts overall. Bake in 275° oven for 1 hour. Cut in 1 1/2 squares when still hot.
Cream together shortening, sugar and egg. Dissolve soda in hot water. Add to shortening mixture along with 1/2 cup molasses. Sift together flour and spices and add to mixture. Chill dough. Drop by spoonful 2 inches apart on greased cookie sheet. Bake 8 to 10 minutes at 375°. Glaze with 10x sugar and milk, if desired.
Sift sugar, soda, flour, spices and salt together into a bowl. Add eggs, oil and vanilla; mix well. Add apples and nuts and stir until mixed. Pour into greased and floured tube pan. Bake in preheated oven at 350° for 1 hour. Remove cake from oven. Place in heavy brown paper bag immediately. Close tightly and let stand until cool. Serve with Caramel Sauce.
Combine yeast, sugar and lukewarm water. Let stand 10 minutes. Add warm water, sugar, salt, melted butter and flour. Put on a floured board and knead well. Let rise until double in size. Punch down. Shape in rolls and let rise until double again. Bake at 400° for 20 to 30 minutes.
Cream Crisco and sugar until light and fluffy. Add eggs, one at a time. Sift together flour and soda. Add to creamed mixture alternately with the sour cream and vanilla. Mix well. Put in well-greased and floured tube cake pan. Bake 1 1/2 hours at 325°.
Add sugar, butter and salt to warm sweet potatoes. Beat well. Add cream, beaten eggs, vanilla and lemon. Pour into unbaked 8 or 9-inch pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake 35 minutes more.
Cream margarine and sugar until light; add and beat well remaining ingredients. Beat at high speed for 1 minute. Bake in greased and floured pan for 2 hours at 300°. Cool in pan; do not invert. Yields 20 pieces.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. Sift flour into a large bowl. Beat eggs and add with rest of ingredients to the flour in large bowl. Mix well until all ingredients are blended. Pour into greased pans and bake for 1 hour and 20 minutes. Cool on wire rack. Wrap in freezer paper to freeze.
Mix all ingredients together and bring to a boil. Add the ingredients that have been soaking for 3 hours. Let simmer until rinds turn brown. Do not let boil. Seal in jars.