HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat on all sides. Reduce heat and add onions and garlic. Cook until onions are soft but not brown. Add tomato sauce, water, peppercorns, bay leaf, bouillon cube and chopped parsley. Simmer on low heat 1 hour. Add the wine and simmer until meat	is tender. Prepare potatoes and carrots. Cook in a separate pot until just tender. Add salt as desired while cooking. Use as little water as possible. Add to the meat, water and all. Best refrigerated overnight and reheated.
Mix salt, sugar and cornstarch and add vinegar. Heat in the top of a double boiler over direct heat, stirring constantly. When mixture boils, place it over hot water and cook, stirring often for 5 minutes. Add beets, stir and cover. Let heat over hot water for at least 30 minutes. Add butter and serve.
Mix jelly, ketchup and lemon juice in a crock-pot. Add cocktail sausages.	Cook about 4 hours. Remove sausages from juice. Serve alone on toothpicks or add cubed cheese and olives. Juice may be used as a dip for sausages.
Rub pork with onion that has been quartered. Salt and pepper to taste. Put fat side up and put onion quarters on top! Bake at 350° until done. Very good!
Dissolve baking soda in milk. Beat eggs and sugars. Add vanilla, milk mixture and shortening. Combine with flour and salt. Add cereal and chips mixture. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 400° for 12 minutes.
Soak hot water and poppy seed for 10 minutes. Combine rest of ingredients and mix well. Add poppy seed mixture to batter. Mix and pour into greased loaf pans. Bake at 350° for 40 to 50 minutes.
Combine the first 6 ingredients and add poppy seed. Pour into a Bundt pan and bake at 350° for 45 to 50 minutes.
In small bowl, combine cream cheese, whipped topping and Marshmallow Creme; mix well. Stir in food coloring. Spoon into serving dish. Serve with fresh fruit, vanilla wafers or graham crackers. Refrigerate. Makes 1 1/2 cups.
Prepare pie shells and put in 9-inch pie pans. Cream butter with the 2/3 cup brown sugar in small bowl. Stir in pecans. Press over bottom of prepared shells in an even layer. Bake in a 450° oven for 10 minutes; remove and cool. Turn heat down to 350°.
In heavy pot, saute chopped onion and pepper in one tablespoon oil. When softened a bit, add one can corned beef. Break up beef and stir until softened. Add tomato sauce, 1 1/2 cans water, salt, pepper and garlic powder. Cook for one hour on low heat. Serve over cooked rice with a salad.
Cream together and put in 9 x 13-inch pan. Bake until brown at 350°. Cool.
Drain beans. Stir all other ingredients together. Pour over green beans. Cover. Refrigerate at least 24 hours or 2 or 3 days ahead. If a little soupy, drain a little before serving.
Wash and dry enough cucumbers for six 1-quart jars. Place a portion of dill in bottom of each jar, 1 hot pepper, 1 clove of garlic, 1 slice onion, 1 teaspoon of whole spices, a small lump of alum and cucumbers. In a saucepan, combine vinegar, water and salt. Allow mixture to come to a boil, then pour into the jars and seal immediately.
Melt oleo; add sugar and flour. Beat in eggs; add milk and flavoring. Mix well and add coconut, mixing well with all ingredients. Pour into 2 well-greased pie pans and bake at 350°, until golden brown.
Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed. Turn into greased 9 inch pie pan and bake at 400 degrees for 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool. Serve with whipped cream if desired.
Beat bananas; add sugar, eggs and salt. Mix well. Add flour and baking soda; mix. Add oil. Bake 1 hour in oven at 350°.
Soak raisins in boiling water for 3 seconds. Melt margarine. Beat eggs; add margarine and sugar. Mix well. Add vinegar, coconut, pecans and drained raisins. Pour into unbaked pie shells. Bake at 350° for 45 minutes.
Cut up tomatoes, pepper and onion. Put into pan. Pour 1/2 cup salt and garlic in pan. Cover in water and stir. Soak 30 minutes. Mix vinegar and sugar. Bring to a boil. Then drain and wash tomato mixture to get salt off. Put mixture into vinegar and sugar and simmer about 10 or 15 minutes. Seal.
Cream together shortening and 1 1/2 cups sugar. Add vanilla and egg yolks. Beat until light and fluffy. Sift together flour, baking powder and salt. Add dry ingredients alternately to creamed mixture with milk, mixing well. Bake at 350° for 25 to 30 minutes or until done.
Brown pork chops. Stir in soy sauce, water and soup. Cover and cook over low heat for 45 minutes. Stir occasionally.
Brown beef and onion in large skillet. Drain, stir in tomatoes, enchilada sauce, sliced cheese spread, cumin, salt and pepper. Stir until cheese melts, set aside.
Brown ground beef and drain. Mix all other ingredients together. Simmer for about 45 minutes in pot or simmer 4 hours in a crock-pot.
Mix corn, flour, sugar, seasonings and green pepper. Beat eggs until light; add to corn mixture. Add milk slowly and stir together. Melt butter in a 2-quart casserole as you preheat oven to 350°. Tilt casserole to coat sides with butter. Slowly stir corn mixture into butter and casserole. Place casserole in a shallow pan of warm water. Bake 1 hour or until firm. Makes 6 to 8 servings.
Combine butter, sugar and 2 tablespoons water in saucepan. Bring to a boil; remove from heat. Stir in half the chocolate chips and vanilla. Pour into large bowl. Add eggs, 1 at a time, beating well after each addition. Blend in combined dry ingredients. Stir in remaining chocolate chips and pecans. Spread in 9-inch square baking pan. Bake at 325° for 30 to 35 minutes or until brownies test done. Cool completely before cutting into squares. Yields 16 servings.
Saute onions, green peppers and celery in butter. Add tomatoes, tomato sauce and seasonings and simmer for about 40 minutes. Add cooked shrimp just before serving. Serve over cooked rice. Yield: 4 to 6 servings.
Combine first 9 ingredients; mix well. Fry tortillas, one at a time, in 2 Tbsp. oil for 5 seconds on each side. Place a heaping 1/2 cup of chicken mixture on each tortilla. Roll up each tortilla, place seam side down in a 13x9x2 baking dish. Cover and bake at 350° for 20 minutes. Sprinkle with 1 cup Longhorn cheese and bake another 5 minutes. When serving, sprinkle chopped lettuce and tomatoes over it.
Add onions to spinach and cook according to directions. Drain well. Mix in cheese, rice, eggs and pepper. Pour into a well-greased 10 x 6-inch glass baking dish. Bake at 350° for 25 minutes.
Cook carrots until tender, but still crispy, about 15 minutes. Drain and cool carrots. Then add onion and pepper, sliced in strips, over carrots. Cover with marinade.
Cook asparagus as directed on package. In a large skillet, cook onion in butter until tender (not brown). Stir in flour. Add milk and cook, stirring constantly, until thickened. Mix in salt, pepper, eggs and asparagus. Turn into a 2-quart casserole. Top with cheese and crumbs. Bake in moderate oven (350°) until hot and bubbly, about 30 minutes. Serves 8.
Heat milk and just before it boils, have the other ingredients ready and add slowly. When thick pour in crust and add meringue.
In pressure cooker, layer onions, potatoes, carrots, and meatballs. Mix soup, water, salt and pepper and pour over layers. Cook for 10 minutes on low pressure.
Preheat oven to 325°. Grease and flour two loaf pans. Cream sugars, oil and eggs. Add flour, 1 cup at a time, and mix well. Add vanilla, bananas and nuts; mix well. Pour half of mixture into each pan and bake for 1 hour or until brown.
Boil carrots in salted water until fork-tender; drain. Mix carrots with onions and green pepper. Heat the remaining ingredients until completely blended. Pour over vegetables. Refrigerate overnight.
Lightly spray a 12-inch pizza pan with nonstick spray. Cut cookie dough as cookies. Lay circles on pan overlapping. Use fingers to press dough together to form crust. Bake at 325° for 12 to 15 minutes and cool.
Mix All-Bran and milk. Add egg and oil and beat well. Sift flour, salt and baking powder together. Add to first mixture. Add honey and stir until combined. Fill muffin tins 2/3 full. Bake in 400° oven for 30 minutes (approximately).
Brown beef in heavy skillet; add water, soup mix, mushrooms, salt and pepper. Do not let boil, just simmer. Combine flour with sour cream and add to meat mixture to heat through. Serve over steaming hot rice or buttered egg noodles.
Set oven to 450°. Mix butter and sugar until light and fluffy. Beat in vigorously eggs one at a time. Add remaining ingredients, mixing thoroughly. Pour into pastry-lined pan. Bake on center shelf of oven for 10 minutes; reduce heat to slow (325°) and bake about 30 minutes longer or until knife is clean after inserting in center of pie. Turn off oven and allow pie to cool on oven shelf.
Arrange broccoli in greased 12 x 8-inch dish. Pour chicken pieces on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken and sprinkle with cheese, then dry dressing. Bake at 350° for 30 minutes or until heated through.
With a pastry blender, cut shortening into flour. Add buttermilk. Mix on lightly floured board; knead for a few seconds, adding additional flour if necessary. Roll out onto a lightly floured board into a 12 x 9-inch rectangle.
Carefully pick all shells from crab meat without disturbing lumps. Break the bread into small pieces and moisten with milk. Mix ingredients being careful not to break the lumps of crab meat. Shape into cakes. Fry in small amount of butter or broil until medium brown. Serve hot with crackers or rye bread and quartered lemon (to season).
Mix together. Pour in greased Bundt pan. Bake at 350° for 50 minutes.
Drain peaches and line bottom of pan. Sprinkle dry cake mix over peaches, then pour peach juice and melted butter over dry cake mix. Add chopped nuts last. Bake at 350° for 1 hour.
Sift flour into bowl and season with salt and pepper. Make well in center. Add the oil and gradually whisk in liquid, working from center outward. (Whisk until batter is smooth; don't overwork.) Let batter set about 1 hour at room temperature. Beat egg whites to form soft peaks and fold gently into the batter just before using. Consistency of batter may be varied by more or less liquid added. Thin batter will cook crisper and lighter but some may be lost in oil during cooking. Thicker batter clings better but tends to be breaky.
Beat all ingredients for 5 minutes. Pour into a greased tube pan. Bake at 350° for 45 minutes or until done. Let stand 10 minutes and remove. Sift powdered sugar over top when cooled.
In large ovenproof pot, mix beef, onion, garlic, salt and pepper; add oil and stir to coat. Bake at 400° for 30 minutes or until meat is browned, stirring occasionally. Turn oven to 350°; add broth, water, tomatoes, beans, carrots and seasonings; mix well and layer zucchini on top. Cook, uncovered, for 2 to 3 hours or until meat is tender. When soup is finished, add cooked pasta. If soup is too thick, thin with more beef broth. To serve, ladle soup into bowls and sprinkle with Parmesan cheese.
Beat egg whites until stiff. Add vanilla and salt. Beat in sugar. Stir in pecans and chocolate chips. Drop a teaspoon of mixture for each cookie on shiny side of foil placed on a cookie sheet. Preheat oven to 400°. Turn off heat. Put cookies in oven and take out the next morning. If not left overnight, leave in oven for 4 to 5 hours.
In a skillet, brown beef with onion, garlic and seasoning. Stir to separate meat. Add tomatoes and soup. Add all ingredients to cooked noodles in a casserole. Top with shredded cheese. Bake at 350° for 30 minutes.
Layer ingredients except the cheese in the order shown in a bowl large enough to toss ingredients later. Spread with mayonnaise and sugar. Refrigerate overnight and before serving, sprinkle with cheese. Toss just before serving.
Combine carrots, butter, brown sugar and applesauce. Heat and serve or place in baking dish and bake for 15 minutes at 350°. Serve hot. Yield: 6 servings.
In heavy saucepan, melt butter or margarine. Stir in sugar. Remove from heat. Add eggs. Return to heat; cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat; let stand 25 minutes at room temperature, stirring once or twice. Stir in vanilla and graham cracker crumbs. Blend in marshmallows, nuts and coconut. Drop rounded teaspoonfuls onto waxed paper lined cookie sheet. Makes 3 1/2 dozen.
Melt candy bar over low heat. Once melted, mix with Cool Whip, using an electric mixer. Pour into pie shell. Place in freezer for a few minutes until firm. Slice and serve. Keep in refrigerator.
Pour the hot water over Sure-Jell. When cool, add tea, juice and ginger ale. Sweeten to taste. Serve over ice.
Put the tomatoes and kidney beans into a large soup pot to simmer. Fry out diced salt pork; remove from grease and discard. Add chopped vegetables and ground round and brown, turning to prevent burning as onions burn easily. When nicely browned and done, add to soup pot with tomatoes and beans; salt to taste (go easy). Add generous amount of black pepper.
In a large kettle, pour in apple juice. Add cloves and cinnamon stick. Bring to gentle, rolling boil.
In a large skillet, blend broth, cornstarch, Worcestershire sauce and sherry. Add celery. Cook and stir until mixture thickens. Reduce heat and simmer covered until celery is tender-crisp about 8 to 10 minutes. Add chicken and walnuts. Heat thoroughly. Serve over rice or noodles.
Mix first 4 ingredients together and put into microwave for 3 minutes on High. Stir, bring to a boil and boil for 3 additional minutes. Take out and add soda; stir. Pour over popcorn in bag. Roll bag closed and place in microwave for 1 minute; take out and shake. Return to microwave for 30 seconds, take out, shake well and put onto buttered pan to cool. Break apart and store in airtight container.
Blend milk and cream cheese. Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt and dill. Cover. Chill at least 1 hour. Makes about 3 cups.
Blend first 3 ingredients until smooth. Add to remaining ingredients. Put half of mixture into large (8 x 13-inch) baking dish. Spread on filling and top with remaining oatmeal. Bake at 400° for 30 minutes.
Mix together the pudding and milk. Add Cool Whip. Place on top of salad.
Heat oven to 450°. Stir all ingredients except cornbread mix. Pour into 10-inch casserole dish and level. Prepare cornbread mix according to directions on package. Pour over turkey mixture. Bake 20 minutes or until golden brown. Serve immediately. Serves 4 to 6.
Preheat oven to 350°F (175°C). In a medium, nonstick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. Roll even amounts of the mixture in the tortillas. Arrange in a 9 x 13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake, uncovered, in the preheated oven 20 minutes. Cool 10 minutes before serving.
Preheat oven to 375°. Grease and flour rectangular pan, 13 x9 x 2-inches. Mix sugars, peanut butter, margarine and vanilla. Beat in water and egg. Mix in flour. Stir in peanuts and candies. Spread dough in pan. Bake in light brown, 22 to 25 minutes. Cool; cut into bars, about 2 x 1 1/2-inches. Makes 36 bars.
Combine sausage, egg, bread and sage. Shape into balls about 1-inch in diameter. Brown on all sides. Pour off drippings.
Melt butter in glass baking dish. Sprinkle brown sugar over butter and layer pineapple. Place cherries in between all pineapple spaces. Prepare yellow cake mix according to directions or can use white cake mix. Pour over pineapple. Bake in 350 degree oven approximately 30 minutes.
Cook broccoli according to directions on package and drain. Add 1 stick of butter. When melted add Cheez Whiz, mushroom soup and rice. Mix and pour in casserole dish. Top with crackers or potato chips, crumbled. Cook at 325° for about 30 minutes.
Mix all these ingredients well except pecans and anise seed, and let rise like bread. When dough is risen, place it on a floured board and work in the 4 cups of pecans, with flour sprinkled over them, and add 3 tablespoons of crushed anise seed. Cut dough so as to make about 6 to 8 flat round or oval loaves about one inch thick. Place on greased pan and let rise again to double its size. Before placing into oven of 375° spread the dough loaves with beaten egg and bake in hot oven. Let loaves cool and cut the loaves 1/4 inch thick slices and roll in sugar and cinnamon that was mixed in a bowl and place slices on a jelly roll pan and toast in oven until almost dry.
Brown hamburger and onion. Drain. Add spaghetti sauce and part of cheeses and mix. Spray pie plate with Pam and put mixture in. Top with remaining cheese. Make crust over top with rolls, overlapping edges. Brush raw egg over top. Bake at 350° for 20 minutes until golden brown.
Separate dough into 4 rectangles; firmly press perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle each with 2 tablespoons cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal. Slice each roll into 4 equal slices. Pinch dough together on one side of each slice to seal. Bake at 400° for 18 to 20 minutes. Serve with warm sauce, if desired. Yields 16 servings.
Combine flour, sugar and salt in bowl; mix well. Cut in butter until crumbly. Reserve 3/4 cup for topping. Add baking powder, soda and cinnamon to remaining mixture. Stir in egg and milk; mix well. Pour into greased and floured 9 x 9-inch dish. Sprinkle with topping. Bake at 350° for 30 minutes; serve warm. Yields 9 servings.
Mix first 3 ingredients and set aside. Combine jello and water. Add cranberry mixture to this mixture and let thicken. Add crushed pineapple and chopped pecans. Pour into 9 x 13-inch Pyrex pan and set overnight.
Pat frankfurters dry. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Divide dough into 10 equal parts. Pat 1 part dough around each frank with fingers floured with baking mix, completely covering frankfurter. (At this point, franks can be covered and refrigerated up to 24 hours.) Preheat oven and bake uncovered on greased cookie sheet until golden brown, 10 to 12 minutes, at 450°.
Boil pork hocks with onion, bay leaves and celery salt. Cook slowly for 2 hours or so. Take hocks out of juice. Pour juice into large bowl. Cool until fat hardens on the top and then discard all the fat. While pork hocks are still hot, cut up (removing all fat between skin and meat). Discard this fat also. To every 4 cups of diced meat, skin, etc., add 3 cups of juice, pepper, vinegar, sugar and salt. Bring to a boil for 2 minutes, stirring and tasting. Pour into pans. Remove bay leaves and cool.
Wash chicken and cut into desired size pieces. Skinning is optional. Line baking dish with foil. Place onion slices in bottom of dish. Dredge chicken in flour, salt and pepper. Place chicken on top of onion slices. Dot all of floured chicken with butter or margarine. Sprinkle Parmesan cheese over chicken. Cover loosely with foil. Bake at 300° for one hour.
Mix chili, tomato sauce and hamburger in a bowl. Pour the mix into a 9 x 13-inch pan. Mix the cornbread as directed, then pour over the chili mixture. Bake at 350° until cornbread is light brown. Spread cornbread out over the chili.
Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with 1/4 cup sugar. Shake pan to get butter coated with sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract and mix well. Combine 2 3/4 cups flour, baking powder and salt. Gradually add to creamed mixture, beating until well blended. Coat peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 325° for 1 hour and 10 minutes. Cool in pan for 15 minutes. Remove from pan and cool completely.
Combine salad dressing, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, celery and onion. Mix lightly. Chill.
Line a 9 x 13-inch pan with 15 square graham crackers. Melt oleo; stir in sugar, milk and beaten egg. Cook 5 minutes, until slightly thick. Stir in graham cracker crumbs, coconut, nuts, apricots and vanilla extract. Spread over crackers and top with another layer of graham crackers (15 squares).
Brown beef and onion in 3 tablespoons of the shortening; remove from heat. In a deep saucepan over low heat, melt remaining lard or shortening. Whisk in flour, stirring until well blended. Gradually add chili and bouillon in small, alternating amounts, creating a smooth, thick sauce. Add remaining seasonings, adjusting to taste. Simmer over low heat for 10 minutes. Add browned beef and onion. Cover; simmer for 45 minutes. Degrease the top of the chili, if necessary. Add potatoes, if desired. Simmer 20 minutes more. Meat should be very tender. If not, simmer another 10 to 15 minutes.
Simmer 6 hours on low in crock-pot or lowest heat on the stove burner. Stir occasionally.
Prepare the Rice-A-Roni as directed on package; mix with other ingredients. Serve over lettuce with tomato wedges.
Beat 25 minutes until very smooth and color as you like. Unused portions may be frozen.
Mix brown sugar and salad oil. Add eggs, flour, soda and vanilla. Batter will be fairly stiff. Pinch batter big cookie size and mash and shape. Place in baking pan and bake at 350° until done, about 7 minutes on bottom rack and 7 minutes on top rack.
Brown kielbasa for 2 to 3 minutes on each side, then boil for 20 minutes. Drain sauerkraut. In a large pot, add 2 to 3 cups of water, whole potatoes, diced onions, 2 to 3 tablespoons of sugar, grated apples, salt and pepper. Bring to boil, then simmer for 45 minutes. Drain. Cut potatoes into chunks. Slice kielbasa into bite size pieces. Assemble into a large casserole dish and bake at 350° for 45 minutes.
Mix all the ingredients in a medium-size bowl. Chill 3 hours before serving.
*If using fresh ginger, chop fine, mix with 1/4 cup sugar and let sit an hour before using.
Brown hamburger; drain off excess fat. Stir in sauce. Place in bottom of greased long glass baking dish. Arrange slices of pepperoni on top of hamburger, if desired. Sprinkle cheese evenly on top. Mix up Bisquick, milk and egg smoothly. Pour on top of cheese. Bake 35 to 40 minutes at 400°. Cook 5 to 10 minutes before serving.
Remove chicken from bones and spread in a 10 x 13-inch pan. Top with the milk, celery and chicken soup that have been heated together. Mix dressing, broth and melted margarine; spread on top. Bake at 350° for 30 minutes. If cold, bake for 45 minutes. Can be frozen.
Mix sugar and syrup. Place on burner and stir until sugar dissolves. Cook without stirring until syrup spins a brittle thread. Lower heat and add butter. Stir until melted. Add slowly and stir evaporated milk. Increase heat; stir and cook until a small amount forms a firm ball in ice water. Remove from burner. Add pecans and salt and pour into buttered 7 x 11-inch pan. Let cool. Cut and shape into 1-inch squares. Wrap each square in wax paper. Yield: about 100 caramels.
Bring to a boil the honey, fruit, liquid, cinnamon sticks and oranges. Simmer for about 1/2 hour; let cool. Arrange fruits, except for pineapple, inside bottom and sides of glass bowl. Put pineapple in center. Pour brandy or sweet vermouth over fruit and let stand. Mix coconut with boiled honey mixture and pour over fruit. This should cover the fruit fairly well. Let stand at least 6 hours, 24 hours or overnight is better, before serving.
Cream butter, sugar and eggs that have been beaten well. Add sweet potatoes; mix well. Sift together remainder of dry ingredients, then add alternately with milk and nuts.
Saute onions in butter. Add broccoli and cook until tender. Add mushroom soup, cheese, m.s.g., mushrooms and 3/4 cup almonds. Pour in casserole. Sprinkle rest of almonds and bread crumbs on top. Bake in a 300° oven until bubbly. Serves 18 or more. This may be made ahead and baked when ready to serve.