HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in saucepan. Sprinkle in flour, salt and pepper, stirring constantly. Gradually stir in milk. Cook until thick. Place slice of ham and cheese and sprinkle with mushrooms on each tortilla and roll up. Place folded side down in 9 x 13-inch pan. Pour white sauce over tortillas. Sprinkle with cheese. Bake at 350° for 45 minutes.
Combine flour and Crisco until crumbly. Add buttermilk. Mix until smooth and flour as needed. Knead into a ball and roll out on floured surface. Cut in small biscuits and bake at 400° until brown.
Brown trimmed meat in shortening. Add remaining ingredients. Bring to a boil, then reduce heat to low. When meat is tender enough (approximately 2 to 3 hours), use 2 forks to shred or pull apart the meat. Continue cooking until the meat is very tender (cooking time can vary from 3 to 6 hours). Serve alone or on buns. Serves 12.
Mix 2/3 cup sugar and 1 teaspoon cinnamon in plastic bag or covered bowl. Cut biscuits in fourths. Coat each piece with sugar/cinnamon mixture. (Do about 10 to 12 pieces together.) Put pieces into a greased pan. Melt margarine. Add 1 cup sugar and 1 teaspoon cinnamon. Pour over biscuits. Bake at 350° for 50 minutes. Cool slightly; remove from pan.
Boil sweet potatoes until done; peel. Put in mixer. Add sugar; mix together good. Add butter, then add milk, as if you were making mashed potatoes. Add spices. You want the mixture runny, then pour into pie shells. Bake for about an hour, or until done, at 350°.
In a large pan combine potatoes, water, celery, carrots, onion, parsley, bouillon and seasonings. Mix well. Cover and simmer for 15-20 minutes or until vegetables are tender. Gradually add milk to flour, mixing until well blended. Add the milk/flour mixture to the vegetables and cook until thickened. Add cheese and stir until melted.
Rinse spinach well and remove tough stems. Coarsely chop. Melt butter in a saute pan and saute garlic lightly without browning. Add spinach; toss and cover, cooking just a few minutes, until spinach is wilted. Sprinkle with lemon juice and toss again before serving. Serves 4.
Slice zucchini in 1 1/2 to 2-inch thick rounds. Place on cookie sheet. Brush with olive oil. Sprinkle well with lemon pepper. Bake in 375° oven for 7 to 10 minutes.
Slice potatoes very thin and boil for 5 minutes. Heat all other ingredients until cheese melts. Place potatoes in casserole and pour the other ingredients over the top. Bake on 400° until sauce is bubbly.
Mix flour and bran or germ in a large bowl. Add milk with the vinegar in it and mix in with molasses until well mixed. Measure the 3/4 cup of hard boiling water and stir in 1/2 tablespoon baking soda. Mix all well. Bake in greased muffin tins or iron gem tins, making 15, large or proportionately small ones. Bake 20 minutes at 350° or until done. Cool slightly and remove from pans. These are best if stored for a day and are to be eaten cold. Good in lunches. Good with a bit of butter. Recipe is 85 years old, used for five generations.
Heat oven to 425°. Prepare pastry and line pie pan. Stir together sugar, orange peel and cornstarch. Stir in rhubarb. Place in pastry lined pie pan and dot with butter. Cover with top crust which has slits in it. Bake for 45 to 50 minutes.
Mix sugar, Milnot and margarine together. Cook until mixture comes to a boil, stirring constantly. Boil for 5 minutes. Remove from heat. Stir in coconut, nuts and Marshmallow Creme. Stir together until mixture is creamy and smooth. Pour into pan; allow to cool and cut into squares.
Line cupcake pans with liners. Place a vanilla wafer in bottom of each liner. In bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill the liners 3/4 full with cheese filling. Bake at 350° for 15 to 20 minutes or until set. Top with fruit or berries.
Sift flour and powdered sugar together. Cut in butter until mixture clings together. Press into greased 9 x 13 x 2 inch pan. Bake at 350° for 25 - 30 minutes until lightly browned.
Cover apricots with water in saucepan. Simmer for 30 minutes until soft. Drain excess water. Mix and mash with fork until preserve like. Add sugar. Mix. Quarter each pie crust. Drop apricot mixture into middle of crust. Fold to cover apricots. Go around edges with fork to keep apricots inside. Bake at 350° for about 15 minutes or until golden brown.
First dissolve Jell-O in 1 1/2 cups of boiling water and juice from the pineapple. Add marshmallows and stir well, then chill. Fix in a 9 x 14-inch pan. Add coconut, pecans and pineapple. Fold in whipped whipping cream and chill for 1 or 2 hours to set.
Put ingredients into food processor until well blended. Put in serving dip bowl. Serve with crackers. Add a bit of whitefish for milder flavor.
Add all ingredients (except noodles) to large pot and cook until boiling. Add salt, pepper, and garlic salt to taste. About 5-10 minutes before serving add uncooked macaroni noodles.
Boil broccoli 5 minutes. Drain. Add eggs, cheese, mayonnaise, soup, onion, salt and pepper. Pour into buttered casserole. Cover with buttered snack cracker crumbs. Bake 35 minutes at 350°.
Cook chicken. Boil spaghetti in broth. Add onion and pepper. Add soups, pimentos and cheese. Mix well. Bake at 400° for 30 minutes.
Mix meat, rice, cream of mushroom soup, milk, onion, salt and pepper. Make into small, round balls; place in shallow pan. Cover with tomato soup, mixed with water. Makes approximately 15 meat balls. Bake in a slow oven for 2 hours, covered.
Melt butter. Add onion, celery and carrot. Cook until soft (about 10 minutes). Add potato, tomatoes, vegetable stock and basil. Bring to a boil. Cover and simmer 15 minutes. Add cauliflower and zucchini. Simmer for 10 more minutes. Add peas. Simmer another 5 minutes or until all vegetables are tender. Serve with Parmesan cheese.
Mix all ingredients together. Pat out meat, one-inch thick, onto cutting board. Cut into one-inch cubes. Roll cubes into balls. Place onto cookie sheet. Bake at 375° for 18 to 20 minutes or until browned. Drain on paper towels. Meatballs may be frozen or served at this point.
Mix together brown sugar, flour and oatmeal with enough melted butter to hold it together when pressed in your hand. Press 3/4 of mixture into greased 13 x 9-inch pan. Bake 10 minutes at 400°. While baking, thicken cherries with cornstarch and flavor with almond extract. Layer cherries onto crust and sprinkle with remaining crisp. Bake 20 minutes at 400°. Serve with whipped cream.
Mix all dry ingredients in 1 bowl; set aside. Mix all wet ingredients in another bowl. Use 3 or 4 loaf pans; grease and flour lightly. Mix dry ingredients with wet; blend in well. Pour in loaf pans. Preheat oven to 350° and bake 45 minutes (stick a toothpick in bread and if clean, they are done).
Boil water and oleo. Take off heat and add flour. Beat in eggs, one at a time. Spread batter on the bottom of a 9 x 13-inch pan; bake 30 minutes at 400°. Prepare 2 small boxes French vanilla pudding as directed on box. Beat in cream cheese (softened). Pour over cooled crust. Spread Cool Whip over top and then chocolate syrup.
Cook cranberries until they pop. Make jello and allow to thicken. Mix all	ingredients in cold cranberries, except the whipping cream. Let stand overnight. Whip cream and add.
Combine all ingredients in a medium mixing bowl, stirring just until moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake 400 degrees for 15 to 20 minutes. Yield: 20 muffins.
Beat 3 eggs real good. Add 1 cup sugar, cocoa, cornstarch or flour after you have mixed all them together good. Place all together in a boiler and add sweet milk. Cook very slow, stirring all the time. Let cook until it's very stiff. Take off stove. Pour in baked pie crust.
Brown pork chops and season to taste with salt, pepper and garlic powder. Mix the milk and soup. Place 1/3 of the soup in a 9 x 13-inch pan. Place chops in the pan. Add potatoes and onion, cover with remainder of the soup. Cover pan and bake at 350° for 1 to 1 1/2 hours.
Wash, trim and dry mushrooms. Remove stems, finely chop. Melt 3 tablespoons margarine. Cook and stir stems, pepper and onion until tender. Remove from heat and add bread crumbs, salt and pepper. Melt 1 tablespoon margarine in shallow baking dish. Fill mushroom caps with stuffing mixture. Place mushrooms filled side up in baking dish. Bake at 350° for 15 minutes.
Combine egg, bread crumbs, onion and salt; mix well. Add beef and mix thoroughly. Divide mixture into 8 equal parts. Roll each part (like a sausage) into a 6-inch length. Lay the 8 pieces side by side and use a knife to cut into 1-inch pieces. Roll each piece into a ball. Place the meatballs into a 13 x 9-inch baking pan. Bake at 375° for 20 minutes. Add to spaghetti sauce or use in a cocktail recipe.
Combine yogurt and peanut butter until smooth. Place large spoonful between 2 crackers and freeze. Great after school or summertime snack.
Put enough thinly sliced potatoes to cover bottom of 9 x 13-inch pan. Top with onions, then bacon (crumbled) and American cheese. Lightly salt and pepper. Continue layering until pan is full. Cover and bake at 350° for 1 hour or until done.
In a large skillet, combine butter, rhubarb and sugar. Cook slowly until rhubarb is tender. Combine remaining ingredients in bowl and add to rhubarb mixture. Cook until thick. Cool and pour into baked 8-inch pie shell. Top with meringue. Bake at 350° for 12 to 15 minutes. Cool on rack.
Prepare rice by package directions. Cool. Cook and cube chicken breasts. Combine all ingredients and refrigerate at least 2 hours before serving.
Drop by small teaspoon and bake at 325° for 20 minutes on ungreased cookie sheet. Sprinkle with powdered sugar.
Combine sugar, milk and margarine and cook over medium heat until it comes to a boil, then boil 5 minutes, stirring constantly. Remove and add butterscotch morsels and Marshmallow Creme and nuts. When mixed pour on a greased pan. Cool overnight and cut into squares.
Mix together and put in a 9-inch spring-form pan; press down with wax paper.
Bring oleo, milk, sugar and cocoa to a boil. Boil 1 minute. Add coconut, oatmeal and vanilla, making sure the oatmeal is covered. Drop by teaspoons onto wax paper. Let them cool; they will set up when cool.
Saute onion and pepper in margarine. Dissolve beef bouillon in hot water. Combine all ingredients and pour into 2 quart casserole. Bake at	350° for 30 to 35 minutes until water is absorbed and rice is tender.
Mix mayonnaise and sour cream with envelope of taco mix. Then spread each ingredient in order given in thin layers in a shallow dish. Serve with tortillas or corn chips.
Use a wooden spoon. Line cookie sheet with foil. Mix sugar, water and Karo. Cook until syrup strings a hair. Add pecans and cook and stir occasionally until golden brown. Take off heat and add salt and butter. Stir until butter melted. Add soda and vanilla. Beat vigorously until it foams up. Pour onto cookie sheets. Spread as thin as possible. Let cool until hard. Peel off foil.
Mix flour, baking powder, sugar and shortening until blended with a fork. Add beaten egg and vanilla. Spread 1/2 mixture into greased square pan and press down. Spread with raspberry jam. Sprinkle rest of flour mixture on top of jam. Bake at 350° for 25 minutes. Let cool and sprinkle with confectioners sugar. Cut and enjoy!
Cream the butter and sugar. Add beaten yolks, nuts and raisins. Beat egg whites until stiff. Pour into pie mixture. Pour into pie shell and bake 45 minutes at 350°. This can be made ahead and frozen.
You will need a ribbon (optional). Place popcorn in large, greased bowl. Combine corn syrup and sugar in medium saucepan. Bring to full, rolling boil, stirring constantly; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Pour over popcorn; toss to coat well. Cool 5 minutes.
Thaw hash browns; combine all ingredients, except corn flakes and 1/2 cup margarine. Spread in a 9 x 13-inch greased pan. Top with mixed corn flakes and margarine. Bake at 350° for 1 to 1 1/4 hours.
Mix sugar with flour and spices. Layer apples in pie crust, then sprinkle with sugar mixture. Continue to layer until shell is full. Top with second crust. Mix a little melted butter with brown sugar and put over top crust. Cook for 1 hour at 325°.
In a large bowl, beat, on medium speed, egg whites, salt, cream of tartar and vanilla until soft peaks appear. Gradually add sugar, beating until stiff peaks form. Carefully fold in chocolate morsels, walnuts and coconut.
Make orange juice, jello, lemonade and cherry Kool-Aid as package directions. Mix all together along with the pineapple juice. Freeze ice cream and cut into squares. Freeze 2 trays of punch with cherries and add to mixture.
Prepare stuffing per instructions on package. Cook hamburger, onion and mushrooms together in large skillet until meat is brown and crumbly. Drain excess fat from meat mixture. Add to stuffing and serve. Very flexible; can feed 10 to 25 people.
Wash shrimp; drain well. Sprinkle shrimp with pepper combination in microwave dish. Pour over shrimp the butter, Worcestershire sauce, lemon juice and Tabasco sauce. Cook on High 10 to 12 minutes; stir twice. When shrimp are pink and tender, remove. Add 2 teaspoons salt after cooking. Let stand 3 minutes. Serve with French bread for dipping in sauce. Tossed salad and best friends make this a "super" bowl.
Put the cabbage in bowl. Add onions. Then add the peppers (do not stir). Sprinkle the sugar on top (without stirring). Boil the oil, vinegar, dry mustard, salt and celery salt. Pour this over the cabbage mixture (without stirring). Put in the refrigerator for at least 4 hours before stirring. Let set several hours before serving.
Mix together eggs, sugar and oil. Sift dry ingredients and add to egg mixture. Fold in pecans. Bake 1 1/2 hours at 300°.
Brown meat, adding cut up onion. While this is cooking, combine tomatoes, rice, sugar and okra (if frozen) in a bowl. This moistens rice and starts thawing of okra. When meat browns, drain any excess fat. Add vegetable-rice mixture, stir together, cover and simmer for 20 to 30 minutes. Add seasonings with veggies or halfway through simmering (celery seed or other spices could be added). Serve with bread. Better even the next day!
Boil all ingredients (except nuts) to 234°. Add nuts and beat until firm. Let it cool in pan. Spread on wax paper on a cookie sheet. (Can be made into cookies.)
Cook and debone chicken. Cut chicken into bite-size pieces; set aside 2 cups of broth. Place in bottom of baking dish. Mix soup with 1 cup of broth and pour over chicken. Melt margarine and put with 1 cup broth. Mix with cornbread mix. Spoon over soup mixture. Bake at 400° for 30 minutes.
Mix together. Pour into pie shell. Bake at 325° for 1 hour or until firm.
Combine all ingredients. Pour into an ice cube tray and freeze until quite firm. This will take less than an hour in most refrigerators. Spoon mixture into sherbet glasses. Top each serving with a sprig of parsley. Serve immediately. Serve with a couple of crackers or at Christmastime, serve with Scramble (toasted cereals).
Remove crusts from bread and put crusts into 9 1/2 x 13-inch greased pan. Layer broccoli, ham and cheese over crust scraps. Cut bread slices into angles and arrange over layers. Combine slightly beaten eggs, milk, onion, salt and dry mustard. Pour over bread mixture. Refrigerate for at least 6 hours. Bake 55 minutes at 325°.
Cook carrots in boiling salted water in a covered saucepan for 25 minutes, or until tender. Drain well. Dissolve cornstarch in pineapple juice. Add with cinnamon and sugar to carrots; simmer until thickened, about 2 to 3 minutes. Yields 4 to 6 servings. Freezes well.
Heat in a crock-pot (or pot on stove) the pork and beans, tomato soup, tomato paste, and cheese (cut into small chunks). In a frypan, brown ground beef, chopped onion and green pepper together. Drain; add to mixture in crock-pot. Serve with your favorite tortilla chips.
Slice steak across grain 1/3 inch thick. Blend sauces and seasonings in bowl. Add steak slices. Marinate 24 hours. Arrange in single layer on baking sheet. Bake at 150° with oven door ajar for 8 to 10 hours or until completely dry, turning every 2 hours. Yields 10 servings.
Make cake according to package directions. Bake in greased and floured jelly roll pan for 20 minutes at 350°. Best to leave in pan. Cool. Mix together cream cheese, milk and pudding. Spread on cake. Refrigerate for 1 hour, then top with crushed pineapple and slice bananas on top. Top all this with whipped cream. Garnish with your	choice	of fruit and nuts. Chopped pecans and cherries are nice.
Soften cheeses and mix together with onion, salt and pepper. Add chopped crab. Spread in glass pie plate; top with almonds. Bake for 20 minutes at 350°. Serve with crackers.
Combine raisins and water in a medium saucepan. Bring to a boil and boil 3 minutes. Cool (do not drain). Gradually add sugar to shortening, beating well. Stir in raisins, liquid and vanilla. Combine dry ingredients. Gradually add raisin mixture, stirring after each addition. Stir in pecans. Drop by tablespoons 2 inches apart onto a well-greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Fry sausage until brown. Drain off fat and mix with other ingredients (reserving a few bread crumbs). Put all into baking dish and sprinkle reserved crumbs on top. Pour 3/4 cup milk over top and bake at 350° for about 45 minutes.
Combine the above. Press in 9 x 13-inch pan. Bake at 375° for 10 minutes. Cool.
Fry in oil onions, green peppers and celery. In large pan, add tomatoes, tomato soup and tomato paste. Break up the sausage and pork chops, then add to the ingredients. Simmer for 3 hours, stirring often. Just before serving, add the mushrooms. Serve the mushroom stew over sliced Italian bread.
Preheat oven to 350°. Rinse chicken and pat dry; place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake 20 minutes. Turn each piece and cover with remaining sauce. Bake 15 to 20 minutes or until done. Serves 8.
Spray a baking dish with Pam to prevent sticking. Drain sweet potatoes and place in the dish. Peel orange and separate into segments. Place on top of the potatoes. Sprinkle with sugar substitute and cinnamon. Add raisins. Pour orange or pineapple juice over top. Bake approximately 30 minutes at 350°. Yield: 8 servings. Exchanges: 1 serving = 1/2 fruit, 1 bread. Calories: 1 serving, 95.
In small bowl, mix coffee crystals, water and vanilla until coffee is dissolved. In medium bowl, stir together flour and cinnamon.
Saute bacon until almost crisp. Add onion and cook until clear and soft. Drain off fat. Add corn, seasoning and chicken broth. Lastly, add hot milk. Enjoy.
Brown hamburger; drain drippings. Add chili seasoning to hamburger on low heat. Mix rest of ingredients. Add hamburger mixture. Cook on medium heat until done. Serve.
Cut elephant into bite size pieces. Add enough brown gravy to cover. Cook over heat for about 4 weeks at 465°. This will serve 3800 people. If more are expected, add the rabbits, but do this only if necessary; some people do not like hair in their stew.
Place all ingredients in a heavy saucepan. Cook slowly over LOW heat on burner, stirring frequently, until cheese melts and all is hot. Do not add any liquid. It makes its own. Serve hot.
Melt butter or margarine. Add vinegar, water, tomato catsup, Worcestershire sauce and lemon juice. Mix mustard, chili powder, cayenne pepper, salt, sugar and bay leaves; add to other mixture. Add cloves of garlic and onion. Cook together for about 10 minutes. Makes about 2 cups, enough to swab 4 to 5 pounds of meat.
Cream together butter and sugar. Add egg yolk and flour. Form into small balls. Roll into egg white and chopped nuts. Place on greased cookie sheet; press fairly flat with bottom of small glass. Bake at 300° for 20 minutes.
Mix first 5 ingredients. Put in a 9 x 13-inch Pyrex dish (spray with Pam). Put cheese on top and bake in a 350° oven for 15 or 20 minutes.
Mix all together in casserole. Bake at 350° for 1/2 hour.
Melt butter in a Dutch oven. Saute onions in butter. Drain clams reserving juice. Add water to clam juice to equal 1 cup. To the onion mixture add potatoes, bouillon, Worcestershire sauce, thyme, pepper and clam juice. Cover and simmer for 10 minutes or until potatoes are tender. Mash potatoes slightly with the back of a spoon against the side of the Dutch oven. Stir together milk and half and half cream. Add flour to milk mixture and stir well. Slowly add milk mixture to potato mixture. Cook and stir until thickened. Add clams and heat for 2 minutes or until heated thoroughly.
Place raw rice in greased 9 x 13-inch cake pan. Cover with chicken broth. Cut hens in half (or the chicken pieces). Shake in the dry onion soup mix and lay on rice mixture. Pour 1 can mushroom soup mixed with 1 cup hot water over the chicken. Bake at 350° for 1/2 hour uncovered, 1 hour covered, 10 more minutes uncovered.
Melt butter in milk over low heat, stirring. Remove from heat and stir sugar and coconut into milk mixture. This mixture is very soft and more confectioners sugar may be added to make a firmer mixture. Spoon onto buttered cookie sheet. Cut coconut mixture into 1-inch pieces. Refrigerate 2 hours or freeze 30 minutes. Melt chocolate and paraffin over low heat. Dip coconut pieces in; place on foil in refrigerator. Use spatula when placing into a container with lid. Crumble plastic between layers. Refrigerate.
Mix all ingredients and pour into an 8-inch square pan in which the tablespoon of butter has been melted. Bake 25 minutes at 350°.
Combine flour, salt and pepper; pound into meat. Brown onion in shortening and remove. Brown meat. Place meat in a large casserole. Put onion on top of meat. Mix sauces and pour on top. Cover with foil and bake at 350° for 1 1/2 to 2 hours.
Mix all ingredients together. Bake in a 300° oven for 30 minutes. Stir. Bake 30 minutes more.
In a large heavy saucepan, melt margarine. Add onion, carrot, apple and celery and cook, uncovered, on moderate heat for 5 minutes until onion is soft. Blend in flour and curry powder and cook, stirring, 1 minute longer. Add chicken broth, tomatoes, mace, nutmeg and black pepper. Raise heat to moderately high; cover and bring to boil. Adjust heat to mixture bubbles gently. Cover and simmer 30 minutes. Remove and discard cloves. Cool soup for 10 minutes.
Brown hamburger; cook macaroni. Combine hamburger, macaroni and sauce. Put in 13 x 9 baking dish. Top with cheese and other ingredients. Bake at 350° until cheese is melted. Serves 6.
Put the evaporated milk in freezer for 1/2 hour. Dissolve the jello and sugar in boiling water in a separate bowl. With electric beaters, whip evaporated milk until doubled in volume. Add cream cheese; whip. Add dissolved jello mixture, pineapple and vanilla. Pour mixture evenly into a 13 x 9-inch baking dish lined with crushed graham crackers. Sprinkle top with a handful of crushed graham crackers. Refrigerate.
Prepare large double foil wrap. Cover sliced bacon with alternating layers of potatoes, onions and peppers. Top with mushroom soup. Sprinkle on Cheddar cheese, salt, pepper and salsa. Cook on grill, over campfire or at 350° in RV oven for 40 to 60 minutes.
In a Dutch oven pot, put 2 tablespoons of cooking oil and meat. Cook until meat is done. Add in a package of coleslaw mix and spices; cook for another 5 to 10 minutes, while stirring constantly. Remove from heat.
Mix flour, sugar and marshmallows in a bowl. Mix Crisco, oleo, cocoa and Coke; bring to a boil. Mix dry ingredients with it. Stir in buttermilk with soda, add this along with eggs. Add vanilla. Bake in a tube pan or loaf at 350 degrees for 45 minutes.
Mix dry ingredients in medium saucepan. Slowly mix in egg yolks. Add milk, stirring well, then butter and vanilla. Cook, stirring constantly, over medium heat until thick. Let cool slightly. Pour into baked pie crust. Cool. Serve topped with Cool Whip Light.
Boil together raisins and water until 1 cup water remains. Let cool. Cream shortening and sugars. Mix in eggs. Add sifted dry ingredients. Mix in vanilla and raisins (juice also). Spread on 2 greased cookie sheets. Remove and put on glaze frosting.