HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in butter in skillet; stir in flour. Combine remaining ingredients, except rice. Add to meat mixture. Simmer 30 minutes. Serve over rice. Makes 8 servings. Freezes well.
In a med. saucepan heat oil on med heat. Add garlic, seasoning, and saute for a minute. Add beans and mix well, add salt and pepper. Saute for 5 minutes. Add picante sauce. Remove from heat.
Prepare pudding; use only 2 cups milk. Fold in Cool Whip; set aside. Drain fruits; cut into chunks. Fold fruits into pudding mixture, except bananas. Put in covered container and refrigerate. Just before serving, slice bananas into mixture.
Combine crumbs, nuts and butter. Pat in 8 x 10-inch pan. Place marshmallows and milk in double boiler over hot water. Stir until melted. Cool. Fold whipped cream into marshmallows. Pour over crust. Cook raspberries, sugar, lemon juice and cornstarch with 1/4 cup water until clear; cool. Pour over marshmallow mixture. Best if made several hours before serving. Garnish with more whipped cream, if desired.
Melt 2 tablespoons butter in each of two 8 or 9-inch layer pans. Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan. In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour and the remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occasionally. Stir in remaining flour. Drop batter by tablespoonfuls over mixture in pans; let rise in warm place (85°) 50 minutes. (Dough will not double.)
Brown hamburger and drain juices. Then add other ingredients. Add a can of chicken gumbo soup for a different taste. (This makes it more like a Sloppy Joe; very good.)
Brown cut up smokie links in a large, nonstick skillet. Add rice, zucchini and onions. Cook and stir about 3 minutes. To this mixture, add tomatoes, tomato sauce, water, mustard, garlic powder, salt and pepper. Bring to a boil, cover and simmer 15 minutes or until zucchini is cooked to your liking. Sprinkle cheese on top; heat just to melt. Serves 6 to 8.
Bake potatoes 1 to 1 1/2 hours until done. Cut in half or slice off piece of skin on potatoes. Scoop out potatoes from skins. Put in large bowl and beat, adding milk, butter, sour cream, salt and chives. You may use more or less milk, butter and sour cream according to your taste. Spoon back into each potato skin. Bake again until heated through. Can be made ahead and stored until ready to use.
Mix Cool Whip with softened cream cheese. Add fruit. Mix together with spoon. Crush 3 or 4 frozen Snicker bars with a hammer and mix in with fruit.
Drain crab meat. Add mayonnaise and then add other ingredients. Serve with crackers or chips.
Allow dough to reach room temperature. Cut or break off pieces of dough and stretch to approximately 3 to 4-inch circles, 1/4-inch thick. Place pieces on dish towels and cover with other dish towels (to prevent formation of crust). Place oil about 1/2-inch deep in large skillet. Heat oil over heat (medium to hot). Drop tiny piece of dough in oil to test if hot enough. Drop dough pieces in oil and turn when 1 side is light brown. Turn to brown the other side. Remove with tongs or slotted spoon. Drain on paper towels. Continue to brown remainder of dough. You can top with your choice of the sugar, cinnamon, butter or honey, or eat plain without any toppings.
Fry sliced potatoes, carrots, celery and onions in bacon drippings or oil over low heat in heavy skillet. Season with salt and pepper to taste. When carrots and potatoes are tender, place sausage on top. Cover and heat about 12 minutes. Makes a hearty meal for 4.
Measure margarine into large saucepan; melt over low heat. Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy. Remove from heat. Add Rice Krispies cereal; stir until well coated. Spread warm mixture in greased 13 x 9 x 2-inch pan. Using waxed paper or greased spatula, press firmly into an even layer. Cut into squares when cool. Yield: 24 squares, 2 x 2-inches.
Preheat oven to 325°. Grease 9 x 13-inch pan. Cream butter, sugar and eggs. Sift together dry ingredients; add gradually to butter-egg mixture. Add vanilla, carrots, pineapple, coconut and nuts. Pour into pan; bake until done, about 45 minutes to 1 hour. Remove from oven and let cool. Frost with cream cheese frosting.
Brew tea. Combine all ingredients. Before serving, add water to make 1/2 gallon of tea. This may be doubled to make 1 gallon.
Cut tops off of rolls; reserve. Remove inside of roll. Combine all ingredients thoroughly. Place filling in each roll. Replace reserved top. Wrap each roll in waxed paper, twisting ends. Heat at 250° for 30 minutes in flat pan.
Saute celery, bell pepper, and onions in margarine for about 15 minutes. Add broth and soups; add salt, pepper, and garlic powder. Add chicken to mixture and simmer while cooking spaghetti. Drain spaghetti; add to sauce mixture and mix well. Place in large baking dish and cover with shredded cheese. Cover with foil and let set till cheese is melted.
Combine meat, seasoned salt, pepper, eggs, parsley, cracker crumbs and milk; mix thoroughly. Form balls the size of walnuts; brown balls in frying pan. Put in the soup mixture and cook until the vegetables are done.
In a large pot with lid, put in stew beef. Cover with water. Bring to a boil, then simmer about 3 hours. Add water when needed. When meat is tender, add salt and pepper, onion and rice. Cook 20 minutes longer. Keep lid on pot at all times.
Mix together in large pan and marinade overnight. Enough for a large steak or 8 pork chops.
Brown hamburger; drain. Mix Ragu in hamburger. Put a little of the hamburger mixture in the bottom of a 13 x 9 x 2-inch pan. Layer with noodles, hamburger, cottage cheese and Mozzarella cheese. Keep layering until hamburger is all gone. Pour 1 cup water around the edge of pan. Bake at 350° for 1 hour.
In a roaster, mix the soups and water. Add the chopped onion. Add roast, salt and pepper. Cook at 350° for 1 1/2 hours, until tender and meat falls off the bone.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In a large saucepan, saute onions in butter. Add water, bring to boil. Gradually add cornmeal, stirring constantly. Add half and half, 1/2 cup Parmesan cheese and salt. Spread half of cornmeal mixture into pan. Sprinkle with more cheese and 1/3 of the Mozzarella. Spread rest of cornmeal on top and sprinkle with remaining two cheeses. Bake 20 minutes. Cut into squares.
Mix rhubarb and sugar. Let set 8 hours or overnight. Boil 15 minutes. Remove from heat and add crushed pineapple and jello. Stir and put in containers. Makes about 3 1/2 pints.
Combine all ingredients except	powdered sugar and nuts. Sift sugar into liquid and beat well. Add enough sugar to make icing the consistency to spread. Sprinkle with chopped nuts. Yield: Enough to ice between 3 (8-inch) layers.
Cook pudding, mixed with sugar substitute, pineapple juice and milk, until it thickens. Remove from heat. Add pineapple and vanilla. Mix well. Slice banana over cooked pie crust. Pour pudding over banana. Serves eight.
Slice squash. Cover with water and cook over medium heat until done. Drain, mash and drain again. Combine all ingredients and drop mixture by scant tablespoons into hot oil (350°) for several minutes until golden brown. Drain on paper towels. Yields 2 1/2 dozen.
Peel, boil and dice potatoes. Slice celery and chop onion. Combine dressing with mayonnaise and water. Stir well and add to potatoes. Toss to coat. Chill. Serves 4 to 6.
Cut meat into six serving portions. Combine flour and salt; with meat mallet, pound 2 tablespoons of mixture into meat on both sides. Brown meat on both sides in shortening. Transfer meat into 12 x 7 x 2-inch baking dish and blend remaining 2 tablespoons flour into skillet drippings. Stir in undrained tomatoes, celery, carrots and Worcestershire sauce. Cook and stir until thickened and bubbly; pour over meat. Bake steak, covered, in 350° oven for about 1 hour and 20 minutes or until tender.
Mix confectioners sugar, butter, peanut butter and Rice Krispies; roll into 1-inch balls. Cook chocolate and butterscotch chips and paraffin wax in double boiler until shiny. Dip balls in coating and let sit on wax paper for 5 minutes. Enjoy.
Combine first 8 ingredients; set aside. Meanwhile, saute hamburger. Season with salt and pepper. Drain off fat. Prepare onion, cheese, jalapenos and pimentos; place in separate mounds. Grease and heat iron skillet. Sprinkle with 2 tablespoons corn meal and brown slightly. Pour 1/2 batter in skillet. Sprinkle cheese evenly over batter, then meat, onion, pepper and pimento. Pour remaining batter over top. Bake 50 minutes in 350° oven until brown on top.
Preheat oven to 350°. Grease baking sheets. Cream the shortening and sugars. Add eggs one at a time. Sift together the dry ingredients and add to egg mixture. Blend in coconut, oatmeal and vanilla. Drop onto cookie sheets. Bake at 325° until lightly browned. They freeze well. Yields 6 to 7 dozen.
Arrange seasoned chicken in shallow baking dish so that pieces don't overlap. Mix undiluted mushroom soup, mushrooms, wine, cornstarch, sour cream, basil and garlic until blended. Pour over chicken, completely covering it. Dust with paprika. Bake at 350° for 1 1/2 hours. Super dish to serve company.
Boil chicken stock, chicken and onion until chicken is cooked and onion falls apart. Add remaining ingredients and simmer until macaroni is cooked. Enjoy!
Combine salmon, crumbs, onion, margarine and salt in a bowl. Combine milk and egg and mix thoroughly. Shape into a greased loaf pan. Bake at 350° for 35 to 40 minutes.
Follow directions on roll mix, but do not add egg or let it rise. After dough is mixed, roll out immediately on a floured surface into a rectangle shape. Mix cheeses together and spread on top of dough. Lay pepperoni on top of cheeses. Add spices. Roll up tightly like a jelly roll. Bake at 350° for 20 to 25 minutes on a baking sheet. Brush with melted margarine over loaf and bake for 5 more minutes. Let cool before cutting.
Mix all ingredients together and work into balls. Flatten slightly when placing on ungreased cookie sheet. Bake at 250° for 40 to 50 minutes. When cool, roll in powdered sugar.
Stir soda and water into dates. Cream sugar, eggs and margarine. Add dates, flour, baking powder and nuts. Batter will be very thin. Pour into prepared 9 x 13-inch or slightly smaller pan. Bake at 350° for 30 minutes or until it springs back when touched. Needs no frosting. Very good with whipped cream.
In a small bowl, combine the flour, salt and pepper. In another bowl, lightly beat the egg. Dip veal or chicken in egg and then coat with flour mixture.
Mix all ingredients together. Pour into a 2-quart casserole. Let set for 6 to 12 hours in a cold place. Bake at 350° for 45 minutes.
Use equal portions of jelly and mustard to make sauce. Use 1 to 1 1/2 cups sauce per pound of sausage. Blend jelly and mustard to smooth and even consistency. Layer in crock-pot on low heat until sauce is thick and dark or bake in a shallow baking pan at 350° in gas oven for 15 to 20 minutes.
Put ingredients into a microwave-safe bowl and microwave on High for 5 minutes. Stir at 3 minutes. Continue heating for the other 2 minutes. Once done, don't stir again. Pour over already popped popcorn.
Melt butter in a Dutch oven over medium high heat and add chicken, onion and garlic and saute for 10 minutes. Stir in next seven ingredients and cook over low heat, stirring often for 15 minutes. Stir in cilantro and serve.
Mix the first 4 ingredients and place in well-greased pizza pan. Bake at 350° for 20 to 25 minutes or until brownies pull away from pan. Sprinkle chopped Reese's cups and mini marshmallows on top. Return to oven for 5 minutes or until marshmallows are fluffy. Remove from oven and spread M&M's on top. Let cool and cut in small squares.
Cook celery in small amount of salted water until barely tender. Drain celery and place in casserole. Add pimento, water chestnuts and soup. Stir carefully until fairly well blended. Melt butter in small saucepan; add bread crumbs and almonds. Toss. Place mixture over top of casserole; bake in 350° oven until brown, about 35 minutes. Serves 6 to 7.
By hand, mix sugar, oil and eggs. Add dry ingredients, then nuts and strawberries. Bake in 350° oven for 40 minutes. Yields 2 loaves or 3 coffee-can rounds.
Cook raisins and water until water is gone. Blend final ingredients, mix well. Roll into small balls and roll in granulated sugar. Bake at 350° for 12 to 15 mins.
In medium frying pan, over medium heat, add oil. Add rice, stirring occasionally, until lightly browned. add garlic and onion and stir constantly until garlic is brown. Add tomato sauce. Continue to stir 1 minute. Add broth and seasonings. Stir well and let cook until half the broth is absorbed. Cover pan, lower heat and let simmer until all liquid is absorbed. This should take 15 to 20 minutes, total.
Cream 1/2 cup oleo and 3/4 cup sugar; beat until light. Add egg and beat well. Sift 2 cups flour with baking powder and salt; add alternately with milk to creamed mixture. Beat until smooth. Fold in berries. Blend remaining 1/4 cup oleo, 1/2 cup sugar, 1/3 cup flour and cinnamon. Sprinkle topping over batter. Bake in greased 9 x 9-inch pan at 375° for about 35 minutes or until toothpick comes out clean (350° if using glass pan).
Mix Bisquick with water. Roll crust out and place in two pie pans. Spread a little oil inside crust with pastry brush. Divide ground chuck and place in pie pans. Sprinkle salt, pepper, garlic salt and oregano on each pie. Top with 1/2 can tomato sauce each and cheese slices. Bake at 400° for 20 minutes or until crust is brown.
Peel and cube eggplant. Boil in small amount of water; set to cool. Do not drain and mash with fork. Saute onion in 1 stick oleo; add cheese, eggs, salt, pepper and soda and add to eggplant. Bake in greased casserole dish in 400° oven for 20 minutes. Then add buttered bread crumbs over top and bake for another 10 minutes or until browned.
Chop cabbage coarsely into large pan; add 1/2 teaspoon salt. Cover with boiling water; boil for 7 minutes and drain. Place half of cabbage in shallow baking dish. Make white sauce with butter, flour, salt, pepper and milk. Pour half of sauce over cabbage. Sprinkle with half the cheese and half the bread crumbs. Layer with the remaining cabbage, cheese and crumbs. Pour remaining white sauce over top. I sprinkle can of Durkee onions over the top of casserole. Bake at 350° for 30 minutes.
Place crushed corn flakes, Parmesan cheese and pepper in a large plastic bag that zips shut. Beat egg in a separate bowl.
Heat oven to 350°. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Mix nuts and biscuit mix; set aside. Put remaining ingredients into blender; blend until smooth. Add biscuit mix and nuts; mix until moistened. Pour into loaf pan. Bake for 40 to 45 minutes. Cool before removing from pan.
Combine first 10 ingredients. Beat 3 minutes at medium speed. Stir in apples and nuts. Pour into a lightly greased and floured 13 x 9-inch pan. Bake at 350° for 35 minutes. Cool completely.
Beat eggs lightly in a large bowl; stir in oil, sugar, zucchini and vanilla. Sift flour, baking powder, baking soda, cinnamon and salt onto wax paper. Stir into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into well-greased 8 x 5 x 3-inch loaf pans. Bake in moderate oven (375°) for 1 hour or until center springs back when lightly pressed. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.
Into food processor or blender, put mushroom stems, bacon, bread and seasonings. Cover and process 15 seconds or until chopped. Remove to bowl; moisten with 2 tablespoons butter. Roll mushroom caps in remaining butter. Fill with mixture; arrange in broiling pan. Broil 4 inches from heat until stuffing is browned and mushrooms tender.
Brown onion in butter. Add ingredients to onions and simmer 15 to 20 minutes. Cook spare ribs in water; drain water off and add sauce to ribs. Cook until tender, about 1 hour.
Thoroughly mix all ingredients. Chill before serving. May be served with crackers, chips or raw vegetables.
Cut chicken breasts into finger size pieces no more than 1/2 inch thick. Wash thoroughly and pat dry. Dredge in flour seasoning and fry until golden brown all over in olive oil over medium heat, turning frequently. Drain any excess oil. Cover chicken with spaghetti sauce and sprinkle with cheese. Cover and simmer over very low heat for about 15 minutes or until cheese has melted. Serve.
Blend cake mix, butter and 1 egg together. Spread or pat mixture into a 9 x 13-inch pan. Blend powdered sugar, cream cheese and 2 eggs together with mixer. Spread over the first layer. Bake at 350° for 1 hour.
Combine first 4 ingredients except 2/3 cup cake mix. Pour into 9x13 greased pan, bake at 350° 20-25 min. While this cooks mix 2/3 c. cake mix with the syrups, beaten eggs and brown sugar, mix for 3 min. add vanilla, stir in pecans; pour onto hot cooked cake and return to oven for 40 min. or till filling is set.
Cream butter and sugar. Add eggs, one at a time. Beat thoroughly	after each addition.	Add flour alternately with milk; stir in vanilla. Pour into greased tube or Bundt pan and bake at 325° for	1 hour and 45 minutes.	Reduce heat to 275° for 15 minutes longer.
Mix in order given. Let stand overnight in a large bowl. This will double in size until morning. Knead in flour until a nice texture. Roll 1/4-inch thick. Cut with biscuit cutter. Let rise about 2 hours, until double in size. Grease pans. Bake at 325° for 10 minutes, until light brown. Makes 6 dozen.
Mix egg yolks, sugar, milk and oil. Add crumbs, salt and baking powder; fold in beaten egg whites. Bake 30 to 35 minutes at 350° in an oblong greased and floured pan.
Trim excess fat from pork chops. Coat meat with mixture of flour, salt and pepper; brown in greased skillet. Combine vinegar and remaining ingredients; pour over chops. Cover; simmer 45 minutes or until done. Makes 6 servings. Serve over cooked rice or noodles.
Cook chicken until tender. Reserve 1 cup broth. Tear chicken into small pieces; layer bottom of dish. Heat milk, soups and butter in pan until butter melts; pour over chicken. Mix stuffing with 1 cup chicken broth. Layer on top of chicken in casserole pan. Bake at 370° for 50 minutes.
Mix ingredients. Immerse fish 1 hour, turning once. I use a Ziploc bag.
Take jumbo shrimp; wrap 1/2 slice bacon around each one. Secure with toothpicks or put on skewers; cook on barbecue grill until bacon is crisp, approximately 1 1/2 hours. Brush with barbecue sauce.
Heat oven to 350°. Combine first 4 ingredients in large mixing bow. Beat at medium speed until creamy. Add next 4 ingredients; reduce speed to low. Beat until well mixed. Press dough into ungreased 15 x 10 x 1 inch jelly roll pan. Sprinkle with sugar. Bake for 16 - 20 minutes. Cool completely. Cut into desired shapes with cookie cutter or into bars. Makes approximately 48 bars.
Mix all ingredients. Heat slowly. Sticks very easily. Serves 6 to 8 people.
Cook noodles according to box. While noodles are cooking, mix ground meat, onion, salt and pepper and tomato sauce in a 1 1/2 or 2-quart casserole. Drain noodles and cover top of ground meat mixture with the noodles. Dot with butter and top with cheese slices. Bake in 350° oven for about 45 minutes to 1 hour.
Melt candy bars and 1/2 cup of butter in saucepan over low heat. Beat remaining 1/2 cup of butter and sugar in bowl until fluffy. Add eggs, one at a time and beat well. Add sifted flour and soda alternately with buttermilk, stirring until smooth. Add melted candy; stir in vanilla and nuts. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until done. Top will be dark.
Make yellow cake mix as directed; pour into a 9 x 13-inch baking dish. Cool. Mix together pudding, cream cheese and milk; mix until smooth with mixer. Pour over cake; spread well the drained pineapple over mixture. Spread Cool Whip over top; sprinkle chopped walnuts on top.
Cook sweet potato. Cool, peel and mash to make 1/2 cup. Blend milk into potato. Set aside. Sift together flour, sugar, salt and baking powder. Cut in butter and margarine. Beat in potato mixture with a fork. Knead dough 3 times. Roll out 1 1/2-inches thick. Cut into rounds. Bake 14 to 17 minutes in a 425° oven on greased baking sheet. Serve warm. Makes 12 biscuits.
Mix together. Put in bread pan. Bake about 1 hour at 350°.
Mix all ingredients and pour into 1 deep dish pie shell or 2 small pie shells. Bake at 350° for about 30 to 45 minutes.
Combine all ingredients in a 3-quart glass casserole dish. Cover with a paper towel. Microwave 9 to 12 minutes or until beans are piping hot. Stir twice during cooking. Let stand 5 minutes before serving.
Cut bacon in half; place oysters in the center. Sprinkle with seasonings and parsley. Wrap bacon around oyster and secure with a toothpick. Place in a shallow pan. Bake at 450° for 8 minutes (until bacon is crisp). Serve with lemon wedges.
Melt margarine. Mix together. Bake at 350° for 40 minutes.
Mix graham cracker crumbs, sugar and melted margarine. Press into a 9 x 13-inch pan. Bake in a 350° oven for 10 minutes. Cool. Mix instant pudding and milk. Add to ice cream. Pour over crust and refrigerate 8 to 10 hours. Spread Cool Whip over pudding mixture and sprinkle with 8 crushed Heath bars.
Melt butter. Stir in flour until smooth. Stir in sour cream. Do not boil. Add cheese and season with salt and pepper. Combine beans and cheese sauce in casserole dish. Bake at 350 for 20-25 minutes. Sprinkle with French fried onions and bake for 5 more minutes.
Cook broccoli in microwave for 5 minutes. Melt butter in 13 x 9-inch pan and mix with other ingredients. Pour back into pan and bake at 400° for 30 minutes or until brown. Be sure and grease pan well.
Saute pork chops, onions and bell peppers. Drain, then add crab and shrimp; simmer for 10 minutes. Prepare noodles as usual. Then make a noodle bed with meat sauce on top.
Simmer first 4 ingredients for 10 minutes, then add sugar to which cornstarch has been added. Cook until clear. Remove from fire and add egg yolks. Pour into baked pie shell and cover with meringue.
Mix ingredients as given. Bake 40 to 45 minutes at 400°.
Cook onions, green pepper and celery until tender in 1 tablespoon oil. Add meat and brown. Add remaining ingredients and cook until well blended. Cook macaroni; add to mixture. Bake 45 minutes at 350°. Top with Parmesan cheese before baking.
Heat pineapple to boiling. Add jello; stir until dissolved. Chill until partially set. Soften cream cheese with 1/3 of the whipped cream. Stir into jello mixture. Add celery, nuts and cherries. Let set a little longer. Fold in remaining whipped cream. Pour into mold.
Boil sugar, water and syrup to 260° or soft crack. Add butter and peanuts. Lower flame and stir constantly. Bring to boil; cook until peanuts are done and turn to a golden brown (takes about 10 minutes). Have ready vanilla and soda. Add vanilla and soda and beat hard, just until foamy. Pour out immediately onto buttered enameled tray. (A regular cookie sheet is too thin.) Do not spread with spoon or you will loose the bubbles. Get everything ready before starting because the last steps go so fast. Use a heavy kettle for cooking.
Mix all ingredients, except pecans, in saucepan. Place over medium heat; bring to a boil. When mixture starts to boil, cook exactly 2 minutes, stirring	constantly. Pour in pecans. Stir quickly until pecans are coated and all syrup is absorbed. Pour out on ungreased cookie sheet. Separate. Cool and serve.
Brown ground beef with chopped onion. Drain. Add barbecue sauce. Separate crescent rolls into rectangles. (One package will equal 4 sections.) Pinch seams together; pat dough thin. Place a spoonful or 2 of meat mixture in center of crescent roll. Place cheese slice on top of meat. Fold crescent roll over meat like an envelope. Pinch ends together. Two cans equal 8 Foldovers. Bake at 325° for 20 minutes.
Mix all ingredients. Pour into 9 x 13-inch pan and top with 1 box yellow cake mix mixed with 1 stick butter. Bake 40 to 45 minutes in 350° oven.