HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in fat. When meat is almost done, add onion, green pepper and celery. Brown lightly. Add remaining ingredients, except spaghetti. Stir well. Cover and cook on low heat for 1 hour or all day. Cook spaghetti according to package directions. Serve with a sauce. Yields 6 servings.
Heat skim milk in mug or 2 cup glass heatproof container for 2 to 2 1/2 minutes. Place tea bag in and let steep for 4 minutes. Remove tea bag and add extract and if sweetness is desired, Equal.
Place hamburger, pizza sauce, garlic powder, seasoning, salt, pepper and onions in baking dish. Spread on top of meat mixture, sour cream, then Mozzarella cheese; last crescent rolls. Bake until rolls are done at 350°.
Cut bacon strips in halves. Cut chicken livers into about 1-inch pieces. Wrap one bacon strip around each piece of chicken liver. Secure each with a wooden toothpick. Place all in a 9 x 12-inch pan. Broil for about 5 to 10 minutes; turn each over and broil for about 5 to 10 minutes on the other side. Serve hot.
After thawing hens, remove giblets. Rinse and pat dry. Brush inside and out with melted butter. Remove seasoning package from rice. Rub 1 teaspoon seasoning mix per hen inside and out. Place hen breast-side up, in shallow roasting pan. Pour chicken broth and 1/2 cup of water in pan. Bake at 450° for 15 minutes. Meanwhile, melt 2 tablespoons butter in skillet and add green onion, mushroom and rice package. Saute, stirring frequently; slowly add 1 1/4 cups water, rest of seasoning from package, wine and bay leaves. Bring to boil. Pour rice mixture into roasting pan (make sure no rice is resting on hens) and brush hen with remaining butter. Cover loosely with foil. Reduce over temperature to 350° and bake for an additional 45 minutes or until liquid is absorbed.
In top half of double boiler, soak half the gelatin in milk for 2 minutes until softened. Place over hot water. Heat until gelatin dissolves. Combine with cottage cheese, dill and onion. Pour into lightly oiled 1 quart salad mold or loaf pan, place in freezer to chill 10 minutes until firm. Combine salmon, sour cream, celery and lemon juice. In top of double boiler, dissolve remaining gelatin. Add to salmon mix. Pour over cottage cheese mixture. Cover and chill for 2 to 3 hours until completely firm.
In small bowl, stir cocoa into water until smooth; set aside. Cream butter, sugar and vanilla in large mixer bowl until fluffy; beat in eggs and cocoa mixture. Combine flour, baking soda and salt; add alternately with sour milk to creamed mixture. Pour batter into two greased and floured 9-inch layer pans. Bake at 350° for 30 to 35 minutes.
In a 12-inch skillet or 4-quart Dutch oven, brown sausage over medium heat about 10 minutes. Drain, reserving drippings in pan; set sausage aside. Season chicken with salt and pepper. Brown chicken in reserved drippings; remove chicken, reserving 1 tablespoon drippings in pan. Add onion, red or green pepper and garlic to pan; cook until onion is tender. Stir in uncooked rice, bouillon granules, spices and water; bring to boiling. Add sausage and carrots. Arrange chicken on top. Reduce heat; cover and simmer 20 minutes.
Melt margarine over medium heat and saute onions until clear and tender. Butter a 2-quart casserole dish. Reserve 3 tablespoons of cracker crumbs for topping and line dish with remaining crumbs. Add onions and soup in alternate layers. Cover the top with beaten eggs and pour mix over the top. Sprinkle grated cheese and reserved cracker crumbs. Bake at 350° for 20 to 30 minutes, until brown and bubbly.
Chop or shave the Hershey bars. In a large mixing bowl, place the chocolates, marshmallows and vanilla. Set aside. Cook the margarine, sugar and Milnot. Boil 8 minutes, stirring constantly. Pour over the chocolate mixture and stir until all is melted. Keep stirring until it starts to thicken and then pour into a buttered cake pan.
Preheat oven to 350. Place carrots in a 2 qt. casserole. Combine orange juice, sugar, cornstarch, salt, and orange rind. Pour over carrots. Add butter. Bake covered for 30 minutes. Serves 6-8.
Dissolve jello in boiling water. Add raspberries; stir in pineapple with juice. Pour half of mixture into mold and refrigerate for 15 to 20 minutes. Spread sour cream on top. Pour rest of jello on top and set.
Brown ground beef in soup pot along with onion and peppers. Drain. Add 2 cans of soup and 2 cans of water. Add Ro-Tel tomatoes and beans; salt and pepper to taste. Simmer on low heat for 30 minutes.
Make syrup with water and sugar; boil 5 minutes, then cool. Add juices to syrup. Freeze in milk cartons. When ready to serve, add ginger ale. Makes about 1 gallon. Will make about 35 to 40 punch-cup size servings. Need to take out of freezer about 1 hour before serving.
Toss potatoes, onions and seasonings together. Heat bacon fat in a heavy skillet; add potato mixture. Cover and cook over low heat for 15 minutes. Turn potatoes. Cover and cook 15 minutes more. Makes 4 to 6 servings.
Brown bacon in large stock pot. Wash leeks well. Chop lower part of leeks and add to bacon. Saute about 5 to 10 minutes. Add clam, juice and parsley. Add about 1 pint hot water and heat to boiling. Add diced potatoes and simmer until tender.
Beat half the cheese with a fork in a small bowl until creamy. Stir in yogurt, garlic, mustard and pepper. Stir in remaining cheese. Store, covered, in refrigerator.
Heat butter and oil; saute leeks over high heat until soft. Stir in flour. Remove from heat and add mushrooms. Mix the eggs and add the half and half; mix. Blend in the leek mixture, cheese and salt and pepper. Pour the mixture into a prebaked pastry shell, filling to 1/8-inch from top. Sprinkle top with the oregano and parsley. Bake for 40 minutes. Let stand for 15 minutes before serving.
Brown hamburger and drain off grease. Add pizza sauce and heat. Add cooked and drained macaroni with the hamburger mixture. Stir in shredded cheese.
About 2 hours before serving or early in the day: Preheat oven to 450°. Peel peaches and cut into 1/2-inch slices. In large bowl, toss sliced peaches with flour, lemon juice, salt, 1 1/2 cups sugar and 1/2 teaspoon cinnamon. Spoon peach mixture into 9 x 13-inch baking dish. Cover tightly with foil; bake 35 to 45 minutes until peach mixture is hot and bubbly.
Mix sugar, chocolate and milk in a pan and cook until it boils. Take a cup of cold water and test your chocolate by putting a drop of chocolate in it. When it forms ball, it's done.
Brown pork chops in hot oil. Remove chops and add soup to drippings to make gravy. If gravy is too thick, add milk to thin. Cover the bottom of a 9 x 13 x 2-inch casserole dish with potatoes. Add green beans. Place chops on top of beans and cover with gravy. Cover with foil and bake at 325° for 1 1/2 hours.
In a mixing bowl cream butter and sugar. Add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a greased 13 x 9-inch pan. Bake at 350° for 25 minutes or until brownies test done. Cool. Spread marshmallow cream over cooled brownies.
Prepare cucumbers, sweet green and red peppers, carrots, cauliflower and onions. Dissolve salt in 4 quarts water. Pour over vegetables; let stand for 1 hour. With rubber gloves, remove seeds from hot peppers; cut into 1 1/2 inch pieces. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Drain vegetables. Pack vegetables and peppers (not jalapeno) into hot jars, leaving 1/4 inch head space. Add a piece of jalapeno or red pepper pod to each jar. Pour hot liquid over mix. Adjust caps. Process for 10 minutes in boiling water bath. Makes about 7 pints.
Brown chicken in oil. Add barbecue sauce, water and onion. Cover and simmer 30 minutes. Add green pepper and mushrooms. Continue cooking 15 minutes. Serve with rice.
Heat oven to 350°. In large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimientos and 1/2 cup French fried onions. Bake, covered, for 30 minutes. Sprinkle remaining cheese and onions in diagonal rows across top. Bake uncovered for 5 minutes until top is golden brown. Makes 6 servings.
Mix as given in recipe. Pour into 9-inch unbaked pie shells. Bake for 45 minutes at 350°. Recipe makes 2 pies.
Add all dry ingredients. Add eggs and remaining ingredients. Bake at 350° for 55 to 60 minutes. Cool 10 minutes.
Season chicken with seasoned salt or salt and pepper and place in 9 x 13-inch baking dish. Mix barbecue sauce and Coca-Cola. Pour over chicken and bake at 350° for 30 minutes. Turn wings over and cook 30 to 35 minutes longer. (This recipe can be doubled or half of ingredients.)
Heat oven to 350°. Cook spaghetti and drain. In saucepan, melt butter. Stir in flour until smooth and bubbly. Add chicken broth. Cook over medium heat. Stir constantly until mixture comes to a full boil (about 5 minutes). Remove from heat. Stir in 1 1/2 cups cheese and milk. Stir until cheese is melted. In a greased (2-quart) casserole dish, combine spaghetti, chicken, broccoli, mushrooms and cheese mixture. Top with 1/2 cup cheese. Bake 25 to 30 minutes.
Place chicken in a 13 x 9-inch baking dish. Add remaining ingredients, ending with the cheese on top. Bake at 400° for 45 minutes. Serve over pasta.
Dissolve Jell-O and marshmallows in hot water. Add cold water. Cream mayonnaise and cream cheese. Add to Jell-O mixture. Mix well and chill until slightly thickened. Beat and fold in pineapple and Cool Whip. Cool until ready to serve.
Soak goose overnight in salt water. Place 2 apples in cavity. Bake in 350° oven for 20 to 25 minutes per pound.
Pour boiling water over margarine, sugar and salt; blend and cool. Add beaten eggs. Dissolve yeast in lukewarm water, stir and add to the mixture. Add flour and blend well. Cover and place in refrigerator for at least 4 hours. Dough must be in a large mixing bowl as it rises slightly. About 3 hours before using rolls, put dough on floured board and knead slightly. Roll into desired shapes. (Can roll dough about 1/2 inch thick, cut with a biscuit cutter, butter top with melted butter and fold in half). Put rolls in buttered pan about 1 inch apart and butter tops again. Allow to rise at room temperature until double in size. Bake at 425° for 10 minutes.
Melt butter; stir in brown sugar. Cook over low heat for 2 minutes. Add milk and let come to a rolling boil. Take from heat. Let cool. Add the powdered sugar and beat until smooth and thick like fudge. Add nuts and pour into buttered plate. When cold, cut into squares.
Mix ingredients and bake at 350 degrees for 15 minutes. Serve warm as a dip with favorite crackers.
Spread 1 side of each apple slice with peanut butter. Place 3 or 4 tiny marshmallows on top of the peanut butter on one apple slice. Top with another apple slice, peanut butter side down. Squeeze gently. Eat right away. Makes 8 to 10, depending on apple slice thickness.
Dissolve Jell-O in boiling water and cool. Add pineapple, bananas, marshmallows and 7-Up. Chill until set. Easy to serve if made in a 13 x 9-inch glass dish.
Cream the oleo and sugar. Add eggs and beat well. Add flavoring and blend. Sift dry ingredients and add to creamed mixture. Add fruit and nuts. Mix well. Bake in 2 or 3 loaf pans at 300° for 1 1/2 to 2 hours.
Dissolve gelatin in boiling water. Add lemon juice. Cool. Cream together cheese, sugar and vanilla. Add gelatin. Mix well. Fold whipped Milnot into gelatin mixture. Crush graham crackers into fine crumbs and add melted butter or margarine. Firmly pack 2/3 of mixture in bottom and sides of a 9 x 13 x 2-inch pan. Chill several hours. Cut into squares and serve. Serves 12.
In casserole dish, layer cream cheese and chili hot beans. Top with shredded cheese. Cook in microwave on High 3 minutes or until cheese has melted. Dip with chips.
Preheat oven to 400°. Soak oats in buttermilk (can use sweet milk with the addition of 1 1/2 tablespoons vinegar). Stir for 1 hour. Mix shortening, sugar and egg. Sift flour, soda, baking powder and salt. Stir oats mixture. Add dry ingredients. Fill muffin tins and bake. Makes 12 muffins.
In 10-gallon pot, bring water with all seasonings to a boil. Add crawfish. Cook for 7 minutes after water reaches 2nd boil. Remove crawfish and dust with additional cayenne pepper and salt. Serves 2 to 3 people.
Mix together; if dough does not go together, add a little more flour. Roll dough out in a long round rope about 3/4-inches thick. Cut each rope into 1/4-inch slices. Place tines of a fork on top of each slice and quickly pull fork down toward you, flattening Gnocchi into thin oblong shapes. Repeat with remaining dough.
Mix first 3 ingredients in big bag or container. Mix next 3 ingredients in pan and boil for 2 minutes. Add baking soda and vanilla after boiling. Pour syrup mixture over popcorn mix and stir. Divide into 2 pans and bake for 1 hour at 225°, stirring every 15 minutes. Cool in refrigerator.
Boil the rice for 40 minutes. Boil the shrimp for about 15 minutes. Take shells off, then slice into small pieces. Stir-fry the pork about 20 minutes. Put all together in pan and stir.
Mix all ingredients together. Place in buttered casserole dish and bake at 350° for 30 to 45 minutes.
Salt and pepper ribs. Brown ribs. Slice onion and put in crock-pot. Put browned ribs in pot and add barbecue sauce. Cook 3 1/2 to 5 hours on high or 7 to 9 hours on low.
Melt chips over low heat and add peanuts. Stir real good to cover peanuts well. Drop by spoonful onto waxed paper.
Mix together first 4 ingredients and cook over low heat for 1 hour. Add oleo and vanilla. Beat until creamy and pour onto waxed paper. When hard, break into pieces. Use a heavy pan for cooking. I like this better than peanut brittle.
Combine Crisco, sugar and eggs. Add jam; mix well. Stir in sifted dry ingredients alternately with milk. Pour into greased and lightly floured 9 x 13 pan. Bake in moderate oven, 350°, for 30 to 40 minutes or until done.
Mix all ingredients except whipping cream. Let stand at least 2 hours. Beat whipping cream and fold into mixture. Put in pretty glass bowl. Refrigerate until ready to serve.
Combine all ingredients and pour into greased 8 x 8-inch pan. Bake at 375° until done. Sprinkle with powdered sugar, if desired.
Mix in bowl. Dough will be soft and sticky. Put in well-greased bread pan. Bake at 350° for 50 minutes.
Cream sugar and margarine. Add eggs one at a time. Add alternately sifted dry ingredients with buttermilk. Then add vanilla, nuts, prunes and raisins.
Grease 9 x 13-inch pan. Unroll 1 tube crescent rolls and press into pan, stretching dough to cover bottom. Mix cream cheese, sugar, vanilla and egg yolk. Spread over dough. Unroll second tube of crescent rolls and stretch dough over cream cheese layer. (It's easier to do this in sections!) Brush top with slightly beaten egg white. Bake at 350° for 20 to 25 minutes.
Preheat oven to 400°. Grease cookie sheet. Sprinkle salt on potatoes. Sift flour. Cut shortening and potatoes into flour. Add milk gradually, more or less, according to potatoes. Mix well and roll out. Cut with biscuit cutter or shape with hands. Bake on greased pan for 12 to 15 minutes in preheated oven. Butter and serve hot.
Soak peas or beans 12 hours in cold water. Remove skins and place in Cuisinart. Grind with bread, peppers and parsley. Add eggs and seasonings. Let stand 1 hour. Form into balls and flatten to fry. Fry in deep oil. Serve hot with hot salsa to your liking.
Mix ingredients. Cook at 350° for 30 to 35 minutes. Before cooking, put topping on top.
Cook potatoes in water until done. Add oleo. To instructions, mix Bisquick biscuits. Drop by teaspoon in hot mix. Boil 15 minutes. Add salt and pepper to taste.
Mix together all ingredients in greased slow cooker. Cook on low 5-6 hours. Serve with ice cream.
Dissolve yeast in warm water; add oil. Sift flour and other ingredients together. In a large bowl, add liquid. Stir. Refrigerate. Fill muffin tins 3/4 full. Bake at 350° for 15 to 20 minutes. Makes 24 biscuits. The dough will keep for two weeks in the refrigerator.
Cook rice. Saute celery, onion and bell pepper in oleo. Mix all ingredients together. Put in buttered pan. Bake 45 minutes at 350°.
In a medium bowl, combine first 5 ingredients. In a small bowl, whisk together yogurt, mustard and lime juice. Pour over the tuna mixture; toss lightly and serve. Makes 2 servings.
Cook bacon until crisp. Save 2 tablespoons drippings. Crumble bacon; put aside. Cook onions and celery in drippings until tender, not brown. Add broth, uncooked rice, wine, almonds, salt and bacon. Heat to boiling. Turn into 1 1/2-quart casserole. Bake, covered, at 325° for 1 hour.
Precook potatoes with jackets; cool and slice in wedges with jackets. May be refrigerated overnight before sliced. Combine bacon, mayo and cheese. Spread over potatoes and bake 1/2 hour at 350°.
Boil broccoli in water until tender. Mix broccoli with salt, pepper, milk, margarine, chicken bouillon and cheese, stirring constantly over medium heat until cheese melts. Mix flour and water until flour is completely dissolved. Pour into soup mixture. Stir constantly over medium heat until soup gets slightly thickened.
Cream shortening and sugar; add molasses and egg; beat well. Add sifted ingredients; mix well. Roll in small balls; dip into sugar and place 2 inches apart on greased cookie sheet. Bake in moderate oven (375°) for 10 minutes. Watch closely.
Cook rices as per instructions on bag or box. In meantime heat 2 tablespoons of oil in large frypan. Saute onion and garlic until golden. Remove from pan and set aside. Add cubed meats and fry until browned. Return onion to pan. Add cooked rice and the rest of the ingredients, except 1 can consomme. Stir mixture well and put into greased 2 1/2 to 3-quart casserole. Cover. Bake 2 hours at 350°. Heat other can of consomme and stir into mixture. Bake 1/2 hour longer. Sprinkle the slivered almonds on for last 15 minutes. Serves 8.
Combine mashed potatoes with 1 stick margarine, eggs, vanilla, cinnamon, marshmallows, brown sugar and white sugar in a saucepan. Stir until marshmallows melt. Place mixture into casserole dish. Combine 1/2 stick melted margarine, frosted flakes and pecans. Place on top of potato mixture. Bake in preheated 425° oven for 20 to 25 minutes.
Beat egg yolks with beater and add dry ingredients, beating well. Slowly add milk; cook and stir until thick. Remove from heat and add butter and vanilla. Stir well and pour into a cool, baked crust.
Preheat oven to 350°. Grease and flour a 10-inch tube pan. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Blend in vanilla. Sift together flour, baking powder and salt. Add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Fold in nuts. Spoon batter into prepared pans. Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean. Drizzle with Caramel Glaze.
Rinse bacon and place in heavy pot with about 3 quarts of water. Sprinkle with crushed red pepper and cook with lid on for 2 1/2 hours or until tender.
Heat oven to 350°. Cream sugars, eggs, margarine and vanilla. Stir in flour, then chocolate chips. Drop by teaspoon 2-inches apart onto cookie or baking sheet. Bake 8 to 10 minutes.
Mix cream cheese and marshmallow cream at medium speed with electric mixer until well blended. Add sherbet; mix well. Fold in whipped topping and pour into crust. Freeze until firm. Garnish with additional whipped topping and berries.
Cook macaroni dinner as directions call for. After you drain the macaroni, add the cheese and Ro-Tel tomatoes and stir lightly. Brown the ground meat and drain. Add taco seasoning and 3/4 cup water. Bring to a boil and simmer for 15 minutes. In a 1 1/2-quart casserole dish, layer the macaroni, then the meat on top. Cook at 375° for 15 to 20 minutes. When serving, top with sour cream and tomatoes, with tortilla chips on the side.
Brown meat in salad oil until crumbly. Add onions, celery, soups, bean sprouts and 1 1/2 cups warm water. Stir in rice, soy sauce and pepper. Turn into greased casserole; cover with foil or lid. Bake at 350° for 30 minutes. Uncover and bake 30 minutes longer. Top with noodles and bake 15 minutes. Serves 8.
Cut Crisco into flour and sugar. Mix in milk with spoon. Spread over pie by dropping by spoonfuls.
Cream together the margarine, cream cheese and powdered sugar. In a separate bowl, mix together the milk, pudding mix and Cool Whip. Combine together and mix well. Layer the crushed cookies in a 9 x 13-inch pan. Spoon creamy mixture in pan; spread evenly. Add another layer of crushed cookies. Refrigerate overnight. Top off with plastic flowers or gummy worms for a special look.
Drain beets. Add enough water to beet juice to measure 1 1/2 cups liquid. Bring liquid to a boil. Add Jell-O. Stir well to dissolve. Add sugar, vinegar and horseradish. Stir until sugar is dissolved. Add beets. Chill until Jell-O is set.
Drain juice from salmon and set aside. Mix drained salmon with 1 egg. Add flour. Stir in flour with fork. The mixture will be real thick. Take 1/4 cup salmon juice and add 1 heaping teaspoonful of baking powder to the juice; beat with a fork. Mixture will foam. Pour this into your salmon mixture and mix again with fork. Use 2 ice tea spoons and scoop up half spoonful into deep fryer half full of hot oil. Tidbits will float on top of hot oil and turn themselves as they cook. They will be done in a few seconds.
Brown beef and add chili powder. Set aside. Mix sour cream, eggs and half the grated cheese. Add this to the beef. Separate biscuits (pull apart to make 2 pieces). Press into bottom of 8-inch square dish. Add meat mixture and cover with remaining cheese. Bake at 350° for 20 to 25 minutes or until brown.
Mix together for approximately two minutes. Pour into greased and floured cake pans. Bake at 350° approximately 20 minutes.
Combine and heat, stirring until dissolved. Pour into a pan and chill until firm. Cut into "blocks."
Dissolve yeast	in water; add sugar, salt, oil and egg; stir. Add flour,	half at a time (may not need all). Knead until smooth and elastic. Let	rise until doubled. Punch down, divide in	half; divide each half into quarters. For each loaf, divide one quarter into 3	pieces. Take 3 large pieces, roll into	long "snakes." Braid. Take 3 smaller pieces, repeat process. Put small braid on top of large braid and tuck ends under. Repeat for second loaf. Let rise until doubled (or almost); oil lightly to	keep from drying out. Glaze with beaten egg yolk and bake at 400° for 10 minutes, 350° for 40 minutes. Best eaten warm and broken off loaf with fingers and buttered.
Soak ham in cold water and sugar for at least 1/2 hour. Wash well and dry. Fry in oil until brown. Remove from pan and keep warm.
Mix together all ingredients, except chicken, in a small bowl. Place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from the heat, about 8 minutes, or until chicken is tender, turning once. Brush often with honey mixture during broiling. Serve with rice and asparagus, if desired. Serves 2 to 4.
Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 12 x 8 x 2-inch baking dish. Bake at 375° for 9 minutes. Cook ground beef, green peppers and onions in a large skillet until meat is browned, stirring to crumble meat. Drain. Stir in tomato sauce and spoon over crust.
In skillet, heat oil and brown meat; drain. Combine 1 1/2 cups water, soup and meat; bring to a boil, then simmer, covered, 20 minutes. Stir in green peppers, soy sauce, ginger and garlic; simmer, covered, 15 minutes or until meat is tender. Add cornstarch blended with remaining water. Bring to a boil, then simmer until thick, about 5 minutes. Stir constantly. Serve over rice.
Combine dry ingredients; beat in eggs, milk and melted shortening. Pour into large cake pan and over top; put 1/4 cup butter, 1 cup brown sugar, 4 tablespoons flour and 1/2 teaspoon cinnamon, mixed together. Sprinkle with chopped nutmeats. Pecans are especially nice. One-half of recipe makes a small cake.