HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. Saute bell pepper and onion in oil. Add rest of ingredients and bake at 350° until rice is done.
Cook potatoes with skins on until done. Cube the larger ones and cut the smaller in half. Add rest of ingredients. Serve warm or chilled. Pretty served on a bed of lettuce.
Mix stuffing and melted margarine. Place half in deep casserole dish. Add sliced chicken. Combine soup and sour cream and pour over chicken. Add remaining stuffing on top. Pour 1 1/2 cups broth over all. Bake at 350° for 30 to 45 minutes.
Melt butter in frypan. Saute onions until clear. Reserve 3 teaspoons cracker crumbs for topping and place remaining crumbs in lightly greased 2-quart casserole. Remove onions from pan. Add soup and onions in alternating layer in casserole. Combine eggs and milk and pour over onions. Top with cheese and cracker crumbs. Bake at 350° for 30 minutes.
Mix first 7 ingredients together. Spread equal amounts of mixture over one end of each tortilla. Roll up tortilla. Cover each rolled up tortilla with plastic wrap; twist ends. Refrigerate for several hours. Unwrap and cut into slices. Serve with salsa for dipping.
Cream the shortening and sugar together. Beat eggs and add mashed bananas. Sift together the flour, soda and salt. Add to mixture. Mix well and add nuts. Bake in a loaf pan at 350° until well done.
Separate sausage and brown. Add greens and wilt. Put dry rice in casserole and pour broth over it. Pour sausage and greens; cook 1 1/2 hours at 350°. Add water if dry. Use a 2-quart casserole dish.
Grease a deep baking dish. Cook tortellini in 2 quarts boiling water until just tender. Drain. Melt butter over medium heat and make a roux by stirring in flour and stirring constantly for 3 minutes. Add milk and stock, stirring until mixture boils and thickens. Add basil and garlic (or pesto), nutmeg, salt and pepper.
Dissolve gelatin in boiling water; cool. Add remaining ingredients. Pour into mold. Chill until firm.
Combine orange juice, honey, banana and strawberries in electric blender. Cover; whirl at high speed until smooth. With motor running, gradually add as much crushed ice as necessary for desired thickness.
Preheat oven to 450°. In large mixing bowl, combine flour, baking powder, baking soda and salt, then sift. Using fingertips, rub butter and Crisco into dry ingredients until mix appears like crumbs. Make a well in center; pour in chilled buttermilk. Stir just until dough comes together. Dough will be very sticky. Turn dough onto floured surface; dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Give the cutter a twist when you get to the bottom. Place biscuits on baking sheet so that they just touch. Reform scrap dough. Working it as little as possible and continue cutting. Press thumb in center of each biscuit to make a slight indentation. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Place cored apples in a deep baking dish. Simmer raisins in water for about 10 minutes. Divide raisins into apples. Sprinkle cinnamon and cloves over the apples. Add a small amount of extra water and margarine or butter. Cover; cook in microwave on High for 15 minutes. Check for the firmness you would like.
Mix oleo with boiling water and mix well with Bisquick. Press in 9 x 9-inch square pan and bake for 10 minutes at 350°.
In heavy skillet, melt butter and brown onion. Add chicken and saute 10 minutes. Add mushrooms, spices and 1/2 cup water. Simmer, uncovered, 10 minutes to reduce liquids. Add vermouth and simmer, uncovered, 5 minutes. Serve over rice. May add light cream and heat. Serve over egg noodles.
Cream sugar and butter together. Add eggs one at a time. Add milk, cornmeal, vinegar, lemon juice and salt. Pour into unbaked pie shell and bake at 375° for 10 minutes. Reduce heat to 325° and bake until set, about 45 minutes.
Wash and drain cranberries. Do not peel apples and oranges. Remove seeds and core. Grind all together. Add sugar. Put in large container or individual cups and refrigerate. Make before Thanksgiving and save some for Christmas.
Place ribs on rack and bake 30 minutes at 400°, turning once. Remove and sprinkle with salt and pepper. Place ribs in crock-pot and cover with sauce. Cook on low 7 hours. Remove ribs and set crock-pot to high. Mix cornstarch and cold water and pour in cooked sauce. Cook 15 to 20 minutes until sauce begins to thicken. Return ribs and coat with sauce.
Mix dry ingredients. Add corn and eggs. Scald milk. Add slowly to egg mixture. Stir well. Add butter. Pour into greased casserole. Bake 35 minutes at 325° or until top is slightly brown and firm in middle. Serves 6.
Rinse and sort beans; cover with water and heat to boiling; boil uncovered for 2 minutes. Remove from heat and let stand 1 hour. Add all other ingredients and simmer 2 1/2 to 3 hours. Add more water if needed.
Mix jello with boiling water. Stir. Add cold water. When mixture starts to thicken, add drained pineapple, bananas and marshmallows. Let set in refrigerator.
Arrange crackers 1 layer deep in an ungreased 15 x 10 x 1-inch jelly roll pan. Place butter and brown sugar in a saucepan. Bring to a boil, stirring constantly, for 2 minutes. Stir in nuts. Mix well. Spoon mixture over grahams. Bake at 350° for 10 minutes. Remove from oven. Let stand two minutes. Cut into squares while still warm. Store in a cookie can.
Place 1 pie crust in pie pan or dish. Melt cheese in 1/2 can of cream. Add potatoes, onion, green pepper and salt to taste. Pour into unbaked pie crust. Add diced Treet and top pie crust. Slit for steam. Bake at 350° for approximately 1 hour.
Cook grits in boiling water for 3 to 5 minutes. Combine the eggs (be sure to add a little hot grits while beating eggs so they don't curdle), paprika, butter or margarine, cheese, seasoned salt or garlic powder and Tabasco to taste and add to grits. Pour into greased casserole and bake at 350° for 1 hour. Serves 6 to 8.
In a large bowl combine flour, corn meal, baking powder, salt and sugar. In a medium bowl combine eggs, milk, butter and corn. Add to dry ingredients. Stir until moistened. Put in a small pan. Bake at 425° for 20 to 25 minutes or until golden.
Mix sugar, butter, milk and cocoa. Bring to full boil. Remove from heat. Let stand for 2 minutes. Stir in peanut butter and vanilla. Stir until peanut butter is melted. Add quick oats instant oatmeal. Drop onto waxed paper.
Mix all ingredients and pour over meat. Refrigerate 8 to 12 hours, turning meat in marinade several times. Save marinade to baste with if you are grilling meat.
Brown meat with onion, garlic and seasonings. Add remaining ingredients and simmer for at least one hour. Serves 8.
Mix apples with brown sugar, butter and ground cinnamon. Add graham cracker crumbs and mix together. Bake for about 45 minutes. Serves 12 or more.
Combine cream cheese and butter. Blend in flour and chill for at least 1 hour. Shape into balls about 1-inch in diameter and press into tiny ungreased muffin tins.
Combine sugar, oil, eggs and vanilla in a large bowl; use wooden spoon. Stir in flour, cinnamon, powder and soda. Mix well. Fold in rest of the ingredients. Place in a greased Bundt pan or 9 x 13-inch pan. Bake for 1 hour at 350°. Let cool, then remove from pan.
Drain liquid from green beans. Put in greased casserole. Blend mushroom soup with green beans. Bake at 350° to 375° until soup begins to bubble. Cover with French fried onions and bake until browned.
Sift together flour, salt and baking powder. Cut in shortening; blend. Then add milk and blend to soft dough. Turn out on floured board; knead just enough to give dough smooth surface. Then roll out about 3/4-inch thickness. Cut and place in greased pan. Bake at 450° for 12 to 15 minutes. Melt in your mouth.
Cut the ribs in half (or have the butcher do it). Marinate ribs for 4 hours or even overnight. Keep refrigerated. Drain. Bake in oven at 325° for 30 minutes. Turn ribs over and bake for another 15 minutes at 375°.
Cut tops off berries; slice into small pieces and wash well. Add the sugar and mix it in good. Slice bananas into the mixture. Stir it up and refrigerate for about 30 minutes. Other fruits can also be added to make a larger snack.
Saute onion, green pepper and garlic in butter in a small skillet. Combine cabbage with 2 cups of cheese, bread crumbs, salt and pepper in a large mixing bowl. Add sauteed vegetables. Mix and pour into a greased 3-quart baking dish. Sprinkle with 1/2 cup cheese and pour the half and half over the top. Bake at 350° for 30 to 40 minutes.
Cook macaroni, rinse and drain. Add onions, cucumbers and tomatoes. Set aside. Bring sugar and vinegar to a boil. Add to macaroni mixture. Salt and pepper to taste. Keep in refrigerator.
Boil sugar in 2 cups of water. Cool. In a one gallon container, pour in sugar water and mix with kool-aid. Stir. Add frozen orange juice, pink lemonade and pineapple juice. Add enough water to fill one gallon. Stir. Chill. Freezes well in a milk jug. Thaw to a slush.
Add egg yolk, lemon juice, mustard, salt, pepper and oil to container. Whip until mix becomes thickened.
Mix all ingredients together, except the cheese. Place in 9 x 13-inch pan; top with cheese. Bake at 375° for 1 hour, covered with foil.
With a sharp knife, slit length of tenderloin, about 3/4 through. In 1-quart pan, put butter, apple juice, onion and stuffing mix. Combine all until well moistened. Spread on tenderloin, packing in slightly. Bring sides up and secure around stuffing, tying well. Place on rack; bake at 350° for 1 1/4 hours. Let cool 10 minutes before slicing and serving.
Cook squash until tender. Drain. Add chopped onions, salt and eggs. Mix real good (add grated cheese, if desired). Add cracker crumbs until easy to handle. Spoon into skillet with shortening and brown on one side, then flip and brown other side. (Substitute freezer okra for squash and you have delicious fried okra.)
Melt caramels and cream in microwave. Melt chocolate and paraffin together. Place pecan halves on wax paper. Pour on caramels. Top with chocolate. This is my favorite teacher treat.
Grease pan. Add to the bottom chopped nuts and marmalade. Combine brown sugar and cinnamon. Dip biscuits into melted butter, then roll in cinnamon mixture. Stand upright in pan and bake at 350° for 30 minutes.
Saute onions and garlic in shortening. Add all remaining ingredients, except cheese and simmer 20 minutes. When ready to serve, add cheese to very hot sauce. Remove from heat and let cheese melt. Dip and eat.
Cook broccoli in a small amount of boiling salted water until tender; drain well. Arrange broccoli in a buttered 13 x 9 x 2-inch dish; set aside. Combine chowder, sour cream and salt; mix well. Spoon over broccoli. Bake at 325° for 20 minutes. Sprinkle with cheese and bake for 2 minutes. Makes 8 to 10 servings.
Combine peanut butter and butter and mix. Then add sugar and cream well. Add egg and vanilla. Then add all the rest of the dry ingredients, sifting flour, soda and baking powder together. Mix well. Shape in roll about 1 1/2 inch in diameter. Cool in icebox. When cool, cut 1/4-inch thick. Place on cookie sheet. Put	on top of each cookie 1 teaspoon of peanut brittle. Bake at 400°.
Combine flour, 1 1/2 cup oats, sugar, soda, salt and melted oleo. Blend to form crumbs. Press 1/2 crumbs into 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove from oven and sprinkle chocolate chips and 1/2 cup chopped pecans over this. Mix 3 tablespoons flour with caramel topping; pour over mixture. Sprinkle with remaining crumbs and pecans. Bake at 350° for 20 to 25 minutes. This will set as it sits.
Mix well and add to Starter. Let Starter stand in fridge all day or until bubbly. Remove 1 cup to make bread, then return rest to fridge. Keep for 5 days and feed again (repeat).
Combine cucumbers, onions, green pepper, red pepper and salt. Cover with cracked ice. Mix and let stand 3 hours. Drain well. Combine remaining ingredients. Bring just to a boil. Seal at once in hot sterilized jars. Makes 8 to 10 pints.
Combine all ingredients and bake at 400° for 35 to 40 minutes.
In a 9 x 13-inch pan, mix together cherry pie filling and pineapple. Sprinkle on cake mix. (Do not stir.) Sprinkle on coconut and nuts. Melt butter and pour over. Cover with foil. Bake at 350° for 1 hour.
Line bottom and sides of long casserole with heavy Reynolds Wrap before you put meat in. Put another piece of Reynolds Wrap across top and seal everything in tightly. Bake at 325° for 3 hours	until fork-tender. Serve over rice or mashed potatoes. Serves 4 to 6.
Beat eggs for 5 minutes on high speed. Gradually add sugar, pumpkin and lemon juice. Combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold dry ingredients carefully into egg batter. Grease a cookie sheet, then cover with wax paper and grease the wax paper. Spread the batter over pan. Sprinkle with walnuts. Bake for 10 to 13 minutes at 375°. Cover a clean towel with confectioners sugar (dish towel). Roll up batter in the towel. When cooled, unroll, fill and reroll.
Heat oven to 350°. Beat egg whites until stiff. Mix sugar and extracts together. Mix sugar into the egg whites, fold until well blended. Add pecans and fold again. Spray Pam on cookie sheet and drop a teaspoon at a time. Bake 10 to 12 minutes or until lightly brown. Put remaining batter in refrigerator until ready to use again. Remove cookies while still hot from cookie sheet. Must be kept dry and don't put them in a sealed container.
Mix flour, shortening and sugar with a fork until mixture resembles coarse corn meal. Add water and continue to mix. Mix together salt, vinegar and egg. Add to first mixture and mix until it forms a soft ball. Chill at least 15 minutes before rolling out.
Melt chocolate in top of a double boiler. Beat egg yolks and milk together. Combine with chocolate and salt. Cook until thick. Remove from heat; add sugar and butter. Blend well. Cool. Add vanilla.
Cook broccoli in water and salt for about 5 minutes. Mix together soup, sour cream, carrots, onion, flour, pepper and broccoli. Place in casserole dish. Mix stuffing mix and butter. Place on top. Bake at 350° for 30 to 40 minutes.
Combine first 8 ingredients in a glass or plastic container. Add pork chops, cover and marinate in refrigerator 6 to 8 hours. Remove chops from marinade. Grill 5 to 6 inches from moderate coals, turning frequently and basting with marinade, 35 to 40 minutes or until well done. Yields 6 servings.
Cook yams in water until tender. Peel and mash. In a saucepan, mix butter, brown sugar, orange juice and grated orange rind; cook 3 to 5 minutes until well blended. Mix this sauce into the mashed yams.
Mix first 4 ingredients together until smooth. Then fold dried beef in half and lightly spread cream cheese mixture on and roll beef slices up.
Mix butter and cream cheese; add flour and mix well. Shape dough into 24 balls; place each ball into a tassie or tiny muffin cup. Press dough on bottom and sides of muffin cups to form tart shells. Break up eggs with fork but do not beat. Melt remaining butter; add with sugar and vanilla to eggs. Mix well. Sprinkle some of the pecans into tart shell; cover with filling. Sprinkle remaining pecans on top. Bake at 350° for 25 to 30 minutes. Cool in pan. Yields 24 tarts.
Saute onion in bottom of Dutch oven. Add other ingredients, except rice. Bring to boil and lower heat. Add zucchini that has been cut into bite-sized pieces and cooked rice. Simmer about 30 minutes. This soup gets better the second day.
Brown the chicken breasts in 3 tablespoons olive oil. Make a thick sauce of the mayonnaise, Parmesan cheese and the oregano. Place the chicken breasts in a ceramic casserole. Cover with the sauce mixture. Sprinkle buttered bread crumbs on the top. Bake at 350° for approximately 45 minutes. Garnish with fresh parsley when served. Serves 6.
Melt butter and cheese. Mix vanilla, cocoa, and pecans with cheese mixture. Add powdered sugar gradually. If mixture gets too stiff while mixing, put on low heat until mixed well. Pour onto large buttered cookie sheet. Makes about 6 1/2 pounds.
Mix all ingredients except coconut in blender or with mixer. Stir in coconut by hand. Pour in pie crust. Bake at 350 for 45 minutes or until done.
Saute bacon. Remove. Set aside and drain. Brown ground round, onion, rice, tomato juice or canned tomatoes, garlic, green pepper and paprika. Add bacon. Cover. Simmer 20 minutes.
Heat oven to 400°. Lightly grease 10-inch pie plate. Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean (25 to 30 minutes). Yields 6 to 8 servings.
Mix all ingredients except egg whites. Cook on low heat until thick. Cool, then pour into baked pie shell. Beat egg whites until foamy; add 1/2 cup sugar gradually and beat until stiff. Top pie with beaten egg white mixture. Brown in 350° oven until golden.
Grease and flour 10-inch tube or Bundt pan. Preheat oven to 350°. Peel apples; slice thin. Toss apples with 5 tablespoons sugar and 2 teaspoons cinnamon. Set aside. Mix together flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda and baking powder. With electric mixer, blend together on low speed for 1 minute. Clean down sides of bowl and blend for 3 minutes on medium speed. Dough will be thick. Alternate layers of batter and apple slices. Start and finish with batter using 3 layers of batter and two layers of apples. Bake 1 1/2 to 1 3/4 hours. Cool on rack 10 minutes and then invert cake and remove pan. Cool completely. Make glaze with remaining ingredients. Drizzle on cool cake. Serve.
Slightly beat egg whites with 2 tablespoon skim milk in a small bowl; set aside. Mix seasoning into whole wheat flour in a small bowl; set aside. Pour skim milk into a small bowl. Pour bread crumbs into a small bowl. Arrange bowls in the following order: milk, flour, egg whites and bread crumbs. Dip onion rings into bowls in the arranged order; lightly shake off the excess. Bake on a nonstick baking sheet at 375° until tender, about 15 minutes. Cool slightly and serve. Serves 8.
Boil water; add sugar. Turn off heat. Add coffee. Place lid on top and let steam. Into a large container, put milk. Add sugar and coffee mixture. Add 1/2 gallon of vanilla ice cream. Later add another 1/2 gallon ice cream as needed.
Line cookie sheet with foil; place crackers on foil. Over low heat, cook butter, oleo and sugars. Boil 3 minutes. Stir occasionally. Pour over crackers. Sprinkle chopped nuts over crackers. Bake at 350° for 10 to 12 minutes. Melt candy and drizzle over crackers. Chill and store in tin.
Combine ingredients. Pour into unbaked frozen "Ritz" deep dish pie crusts. Bake at 325° for 50 minutes. Makes 2 pies.
Mix thawed peas with onion, eggs and cheese. Add about 3/4 to 1 cup Miracle Whip (to make consistency you want). Salt and pepper to taste.
Mix sweetened milk and lemonade into Cool Whip. Pour into pie crusts. Refrigerate.
Preheat oven to 450°. Heat oil in skillet (black iron one if available). Mix dry ingredients; add milk and egg. Stir well. Pour in skillet and cook until brown, about 20 minutes.
Mix sugar and Crisco until creamy. Add milk. Mix well. Add baking powder, vanilla and lemon. Add eggs and flour alternately, beginning and ending with flour. Pour into greased and floured tube pan. Bake 1 1/2 hours at 325° (preheat oven).
Mix the first 4 ingredients. Add eggs, fruit cocktail and vanilla; mix well. Pour into a 9 x 12-inch pan. Sprinkle over mixture in pan the brown sugar and pecans or coconut, or both. Bake at 350° until done.
Heat oven to 400°. Grease pie plate. Brown beef and onions, add salt, and pepper. Spread into pie plate. Beat milk, baking mix and egg until smooth. Pour into pie plate. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake until knife inserted in center comes clean. Cool 5 minutes before serving.
Spray large cake pan with Pam. Layer noodles, meat, sauces and cheeses 3 times. Put cheeses on top. Bake at 325° for 45 minutes or until top is starting to lightly brown.
Cut the flour into Crisco. In another bowl, add flour, sugar, salt and water; make into paste. Add to flour and Crisco; knead well, then roll into crust or make crust for cobbler. Makes 3 to 4 crusts. Keeps good for several days in fridge.
Brown meat and onion; add potatoes, soup, salt and pepper. Pour into casserole. Bake at 300° until done. Yields 12 servings.
Placed thawed potatoes in 9x13 baking dish. Mix together next 6 ingredients and pour over potatoes.	Mix crushed cornflakes with 1/2 cup melted butter and drizzle over potatoes. Bake 45 minutes at 350°. Serves 8.
Thaw broccoli and drain. Mix all ingredients in casserole. Bake at 350° for 30 minutes. Serves 6. Add 2 cups chicken and 1/4 cup water to make a one-dish meal. Cook 5 to 10 minutes longer.
Mix according to directions on box in an oblong cake pan. When done, punch holes in cake and pour this topping over it.
Grease bottom of 9-inch spring-form pan. Prepare cake mix as package directs; pour into pan. Bake at 350° for 20 minutes.
Beat egg whites until stiff. Mix sugar and baking powder. Pour into egg whites. Beat until stiff. Mix cinnamon, pecans and Ritz crackers. Pour into egg white mixture. Stir until well mixed. Add 1 teaspoon vanilla. Pour into well buttered pie pan. Bake at 350° for 30 minutes. Cool for 30 minutes. Top with Cool Whip and refrigerate for 1 1/2 to 2 hours before serving.
Chop beef fine. Dice onions. Mix all ingredients except part of the beef. Shape into ball. Roll ball in rest of beef. Refrigerate. Serve with crackers.
In a large skillet, heat oil. Add eggplant, salt and pepper. Cover and simmer 5 minutes, stirring occasionally. Add onion, garlic, basil, tarragon, mustard and tomato sauce. Mix well and simmer for 15 minutes.
Combine 1 cup water and sugar in large saucepan. Cook, uncovered, over medium heat for 10 minutes. Add 1 cup boiling water to the coffee. When dissolved, mix into syrup. Remove from heat. Cool to lukewarm! Stir in liquor and vanilla bean. Pour into clean 1/2 gallon bottle. Cap tightly. Store at least 4 weeks before using, the longer, the better. Serve over ice, with coffee or in cream.
Put half crushed Oreos in bottom of pan. With mixer, blend Cool Whip, cream cheese, sugar and margarine. In bowl, combine pudding, milk and vanilla. Beat this until consistency of pudding. Combine both mixtures and pour over layer of crusted Oreos. Sprinkle remaining Oreos on top. Refrigerate until serving.
Mix all ingredients, reserving 4 ounces tomato sauce for topping. Shape into 2 loaves. Bake, covered with remaining sauce, at 375° for 45 minutes until slightly brown on top.
Mix. Spread in greased cake pan. Bake at 350° for 30 minutes. Spread grated Cheddar cheese; dot with butter and 1 cup Corn Flake crumbs and bake an additional 20 minutes.
Place syrup, sugar and	water in iron skillet (size #8) and cook to soft ball	stage (230°).	Add raw peanuts. Stir and cook these ingredients on	medium-high to the crack stage (301° to 302°), stirring	constantly. Turn off heat. Stir in until well blended margarine, vanilla,	soda and salt.	This will want to foam over. Keep stirring fast until well blended. Pour into large platter that is well buttered. As soon as possible, start pulling over the edges of platter.	Work on Formica or tile counter. You can't pull this out thin until it reaches the right temperature.	(If it's too hot, it will not be clear, so just keep working with it.) You can make it as thin as you like, and break it into pieces. Oh! So good!
Beat eggs with oil; add sugar and beat well. Add anise and then the baking powder and flour as needed. Let the dough set for 1 hour. Cut dough into	4 pieces. Roll each piece into the shape of a loaf. Place on a cookie sheet for baking and bake in 350° oven until golden brown. Remove from oven. Slice into strips, 3/4-inch, and place pieces on side and bake once more until golden brown.