HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion. Drain off fat. Add the rest of the ingredients and cook slowly for 1 1/2 hours. If desired, add any other vegetable from refrigerator like chopped celery, a carrot or shredded cabbage.
Cook, cool and bone chicken. Combine the first 4 ingredients, including liquid of the mushrooms, in your casserole dish. Melt margarine; combine with chicken broth and stuffing. Spread over chicken. Bake at 350° for 35 minutes in an 11 x 13-inch pan. Serves 6 to 8.
Cream oil and sugars; add eggs and vanilla. Beat well. Add remaining ingredients; chill. Bake at 350° for 10 minutes. Makes 5 dozen.
Skin and defat your favorite meaty pieces of chicken. Arrange in an oblong baking dish. Pour the soup plus a can of water over chicken. Cover with foil. Bake at 350° until tender. Remove foil to brown.
Spread apples in a buttered pan. Spread cranberries over apples. Mix other ingredients until crumbly. Sprinkle over the cranberries. Bake at 350° for about 40 minutes.
Dip with ice cream scoop. Bake 15 minutes on cookie sheet with foil shiny side up at 350°.
Place all ingredients in a blender; cover and process on medium speed until smooth, about 1 minute. Cover and refrigerate. Yield: 3 cups.
Melt caramel candy with milk. Add pecans. Roll into bite-size balls. Melt chocolate chips and paraffin. Dip balls in melted chocolate. Place on wax paper to cool.
Combine butter, Carnation, sugar and salt in saucepan over medium heat. Bring to a boil. Cook for 4 to 5 minutes; stir constantly. (Start timing when mixture starts to "bubble" around edges of pan.) Remove from heat. Stir in marshmallows, chocolate, vanilla and nuts. Stir vigorously for 1 minute (until marshmallows melt and blend). Pour into an 8 or 9-inch square buttered pan. Cool. Cut in squares. Makes 2 pounds.
Remove	 cabbage core. Shred	cabbage finely. Saute onion in Crisco; add cabbage, apples, salt, vinegar and sugar. Add water or	beef broth. Stir well. Cover; cook over medium heat.	Add more liquid, broth or water, to keep from sticking. Cook until tender (1 to 1 1/2 hours).
Blend all dry ingredients together. Then blend in margarine. Add eggs and vanilla last. Mixture will be very stiff. Bake at 350° for 30 to 35 minutes in a 9 x 13-inch greased and floured pan.
Mix the first 3 ingredients over medium heat and bring to a boil. Cook until soft ball stage. Remove from heat and add the butter, vanilla and nuts. Stir until it loses its gloss. Pour into buttered platter. Let cool before cutting. This is a real dark chocolate candy.
Peel and devein shrimp; butterfly. Place in buttered baking dish. Mix rest of ingredients together and place over shrimp. Bake at 350° for 30 minutes. Place under broiler for 2 minutes or until browned.
Pour all the ingredients into a bowl and mix until fluffy (about 3 minutes). Grease Bundt pan. Preheat oven 30 minutes before baking. Bake for 40 minutes at 350°.
Place meat in a Dutch oven and sprinkle dry onion soup over meat. Barely cover with water and add garlic and bay leaves. Bring to a boil. Reduce heat, cover and simmer until meat is tender, about 2 hours. Check often and add water if necessary. Meat should always be covered. When meat is tender, remove it from the pot. Add potatoes, carrots and onions to the pot and cook, covered, for 10 minutes. Add cabbage wedges and mushrooms; cook, covered, 15 to 20 minutes more. Cut meat into 1-inch cubes and add to pot; reheat. Drain liquid from meat and vegetables and reserve; remove bay leaves. Make a gravy by adding thickening to liquid. Serves 8.
Combine all ingredients; chill. (Coleslaw always accompanies black-eyed peas on New Year's Day!)
Butter 2 slices of bread and cut into cubes for topping; set aside. Cut remaining bread into cubes. Place bread cubes in bottom of greased baking dish. Combine chicken, vegetables, mayo and seasoning. Spoon over bread cubes. Combine eggs and milk and beat. Pour over ingredients in casserole. Cover and chill 1 hour or overnight. Spoon soup from can over top. Sprinkle topping cubes on top. Bake at 325° for 50 minutes. Sprinkle cheese over top the last few minutes.
Mix all ingredients and beat with electric mixer. Pour into 9 x 13-inch greased pan. Bake at 350° for 45 minutes.
Pour boiling water over raisins and let stand for 10 minutes. Drain raisins, reserving 1/4 cup liquid. Sift together flour, soda, salt and spices into a bowl. Add shortening, sugar, eggs and reserved liquid. Beat until smooth, about 2 minutes. Stir in raisins and oats. Chill dough. Drop by tablespoonfuls onto greased cookie sheets. Bake in preheated moderate oven (350°) about 15 minutes. Makes 3 dozen large cookies.
Put first 3 ingredients in skillet and bring to a boil. Remove and add Rice Krispies. Spoon on wax paper.
Preheat oven to 375°. Mix sugar, shortening, egg, honey and lemon extract. Stir remaining ingredients. Roll and cut. Bake 7 minutes or until golden brown.
Roll bread sticks in the chopped herbs; brush with beaten egg and bake according to directions on package. Dried and/or fresh herbs are suitable for this recipe.
Brown ground chuck and chopped onions; drain. Add olives, mushrooms, tomato juice and egg noodles. Cook in skillet on low heat for approximately 20 to 25 minutes or until noodles are tender and most of the juice is absorbed. Cover with Mozzarella cheese and let stand until melted. Serve with garlic bread and salad.
Mix all ingredients and pour into greased casserole. Bake 30 minutes at 400°.
Dredge beef liver in 3 tablespoons flour. Saute the onion slices in hot shortening for 2 minutes. Add liver and brown gently. Remove onion and liver to a warm plate. Add remaining flour to drippings. Stir in all other ingredients except green onions until the sauce is thick and smooth. Return liver and onion to pot and simmer for 10 minutes. Serve hot with green onion garnish. Serves 4 people.
Mix all together, except the ginger ale. Put into a punch bowl. When ready to serve, add ginger ale to taste.
Have everything at room temperature. Grate the Cheddar cheese and add chopped olives and softened cream cheese. Add onion or garlic salt and Worcestershire sauce. Using wax paper, roll into a ball. Roll in nuts or chipped beef. Serve with crackers. Very quick and tasty!
Heat broth to boiling. Add chicken and pasta or rice. Heat. Yields 6 to 8 pints (16 servings).
Heat oven to 400°. Blend 1/2 cup sugar and the cornstarch in medium saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into 2-quart casserole; place in oven while preparing biscuit topping. Measure flour, tablespoon sugar, baking powder and salt into bowl. Add shortening and milk. Cut through shortening six times. Mix until dough forms ball. Drop dough by spoonfuls into hot fruit. Bake uncovered 25 to 30 minutes or until biscuit topping is golden brown. Serve warm. Makes 6 servings.
Combine ingredients in blender except cinnamon. Blend until frothy. Pour into tall glasses. Dash with cinnamon.
Beat eggs. Add sugar, beat thoroughly. Add flour and baking powder; beat until smooth. Heat milk and butter, but do not boil. Add to mixture, a little at a time, beating all the time. Flavor with vanilla or lemon. Bake in layers or a mold at 350° for about 30 minutes. Check when smell. Makes 3 layer cake.
In a large skillet, brown beef with onion, green pepper and garlic. Pour off fat. Stir in remaining ingredients. Simmer 30 to 40 minutes. Makes 6 servings.
Combine sugar, buttermilk, soda and Karo syrup. Cook until soft ball (about 240°). Add pecans, margarine and vanilla. Remove from heat. Beat until creamy and drop on buttered cookie sheets.
Combine flour, brown and white sugars and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Reserve 1/2 crumb mixture. Combine cream cheese and milk until well blended. Stir in walnuts, egg and vanilla. Press into a greased pan. Pour over crust. Top with apples and sprinkle with reserved crumb mixture. Bake at 350° for 30 minutes.
Drain pineapple. Mix all ingredients together. Cook in a 2-quart casserole dish. Bake at 350° for 1 hour.
Beat eggs until lemon colored. Beat in sugar and oil. Add chocolate, vanilla and zucchini. Sift flour with salt, cinnamon, baking powder and soda. Add nuts and mix well. Grease and flour 2 loaf pans. Bake at 350° for 1 hour and 20 minutes.
Combine cake mix, yogurt and eggs. Blend at low speed until moistened. Beat 2 minutes at medium speed. Fold in fruit and nuts. Pour batter into greased, floured Bundt pan or 10-inch tube pan.
Remove excess fat from pork tenderloin; slice into 1 inch thick pieces; pound each slice between two pieces of plastic wrap until they are approx. 1/2 inch thick. Season pork medallions with garlic powder and pepper flakes. Preheat large skillet over medium high heat and spray with non-stick cooking spray; add tsp. of olive oil. Fry each medallion for approximately 3 minutes on each side (make sure they get done all the way through). Put medallions into serving dish and keep warm.
Mix all ingredients in large baking dish and bake at 375° for 45 minutes.
Cook and drain broccoli. In 3-quart saucepan, cook onion in butter until tender, but not brown. Stir in flour. Add water. Cook and stir until thick and bubbly. Blend in cheese spread. Remove from heat. Stir in broccoli, then eggs. Transfer to a 1 1/2-quart round casserole. Top with cornflake crumbs.
In a bowl, combine flour, baking powder and salt. In another bowl, combine beaten eggs and sugar. Blend in water and vanilla. Slowly add flour mixture.
Use heavy pot on top of stove. Brown pork roast that has been stuffed with garlic and salted and peppered. Add all the chopped vegetables. Boil 4 sets of giblets and run through food chopped. Add to other ingredients. Add steamed rice. (Can steam rice in water used to boil giblets.) Cook very slowly on top of stove, covered. Add more broth if needed.
In small skillet melt butter until bubbly. Add pecans. Saute over low heat until lightly brown and crisp, about 5 minutes, stirring often. Cool; chop fine. Stir in seasoned salt and parsley; set aside. In small bowl of mixer beat cheese, milk, mustard, worcestershire and pepper sauces until well blended. Chill until firm enough to shape foil, with metal spatula or moistened hand, mold cheese mixture in 7 inch log.	Roll in nut mixture; wrap airtight. Chill until firm.	Good with crackers and fruit.
Mix well and pour into pie shell. Place in an oven preheated to 425° for 15 minutes. Reduce oven to 350° and bake for 35 to 40 minutes more.
Combine all ingredients and pour into 2 deep dish 9-inch pie shells. Bake 1 hour at 350°.
Melt margarine in skillet; saute vegetables. Add raw peeled shrimp and saute a little longer. Stir in flour, salt and chili powder. Add milk gradually and cook 5 minutes over low heat. Add catsup and parsley. Cook, covered, 10 to 15 minutes. Serve over rice with French bread or crackers.
Beat egg until light. Add milk, dry ingredients and melted butter until blended. Drop by spoon into hot oil. Cook until light brown.
Mix cake mix, butter and 1 egg. Pat in bottom of a 13 x 9-inch baking dish. Cream 2 eggs, powdered sugar and cream cheese for 5 minutes. Spread over mixture in dish. Bake 45 minutes at 325°. Cool and cut in squares.
Cream butter thoroughly. Add sugar; cream. Add eggs, one at a time, beating for 2 minutes per egg. Add water. Add flour, baking powder and vanilla. Bake in a well-greased tube pan on top shelf at 325° for 1 1/2 to 2 hours.
Beat yolks with sugar in double boiler with electric mixer for 10 minutes (2 inches of water in pan). Remove from heat. Stir in 1/2 of the Grand Marnier. Cool and refrigerate until chilled. (Can do ahead.) Beat 1 cup heavy cream until almost stiff. Fold into other ingredients. Stir in balance of Grand Marnier. Serve with pineapple, cantaloupe, honeydew, strawberries or watermelon.
Trim crust from angel cake. Tear cake into pieces. Combine egg yolks, 3/4 cup of sugar, lemon juice and peel. Cook over hot, not boiling water, until mixture coats spoon. Remove from heat and then add gelatine softened in cold water. Cool until partially set. Fold in egg whites beaten with remaining 3/4 cup sugar. Add yellow food coloring. Arrange a third of cake pieces loosely in bottom of 10-inch tube pan. Pour over a third of custard mixture so it will run between cake pieces. Continue until there are 3 layers of cake and 3 of custard. Chill until firm. Invert on cake plate and fill center with whipped cream. Serves 8.
Do not dilute lemonade or orange juice. Mix all fruit juices and sugar together. Stir until sugar is dissolved. Add ginger ale at the last minute just before serving. Makes enough for 25 people.
Combine coconut and butter. Press into pie pan and bake at 325° for 15 minutes. Cool. In saucepan, combine gelatin and pudding and stir in milk. Cook until mixture boils. Remove from heat. Stir in concentrate and chill until partially set. Fold in Cool Whip. Add pineapple and pour into crust. Chill 5 to 6 hours.
Mix all ingredients together (may use a blender or mixer). Grease quart dish with margarine or butter. Pour mixture into dish and dot with butter or margarine. Cook at 400° at least 40 minutes. Top should be a nice brown, otherwise it will be watery.
Mix first 4 ingredients, then add beaten eggs and vanilla. Stir in flour, soda, salt and chocolate chips. Bake at 350° for 10 minutes or so. Do not overbake.
Arrange patties in casserole dish. Top each one with onion slice. Put sliced potatoes next and pour Veg-All over top of potatoes. Cover and bake at 350° for 1 hour.
Scald and peel tomatoes. Put through sieve. Strain and save juice. Mince other vegetables. Mix sugar, salt and spices. Add all ingredients to tomato juice. Cook 1 hour and stir often to avoid sticking to pan. Should be thickened when done. Seal in hot, scalded jars.
Melt candy bars with 1 stick margarine. Cream the sugar and 1 stick margarine. Add eggs to butter and sugar mixture and blend. Add alternately the flour, baking soda and buttermilk to batter, then add melted candy mixture and pecans. Pour into greased tube pan. Bake at 375° for 1 hour and 10 minutes.
Mix flour, shortening and salt. Add water and vinegar; mix sparingly. For best results, place ingredients in a cool place (fridge) an hour before making crust. Makes 1 double or 2 singles. Bake at 350° for 45 minutes.
Allow potatoes to thaw. Mix together sour cream and grated cheese. Add soup, butter, onions, salt and pepper. Add potatoes. Put in 9 x 13-inch glass pan. Top with 1 cup buttered bread crumbs. Bake at 350° for 40 to 45 minutes until bubbly.
Combine apples, banana, orange sections and grapes in medium-sized bowl. Toss well with reserved orange juice and yogurt. Sprinkle with cinnamon if desired.
Melt chocolate in top of double boiler. Spread peanut butter between 2 Ritz crackers and then dip in melted chocolate. Place on waxed paper until chocolate hardens.
Cut sausage in 6 to 8 pieces. Slice almost in half, longways, and brown in skillet. Mix onions and mustard in prepared mashed potatoes. Put potatoes on sausage or hot dogs; top with 1/2 slice cheese. Bake in a 350° oven until cheese is melted.
In a large bowl layer ingredients. Spread the mayonnaise over top. Sprinkle sugar on the very top. Refrigerate overnight. Toss just before serving.
Add all dry ingredients, then sift. Add milk and eggs. Add oleo last. Bake in a greased 9 x 9-inch pan in a 350° until cake tests done.
Preheat oven to 350°. In a small bowl, combine flour, butter or oleo and walnuts. Blend well. Pat mixture into a 13 x 9 x 2-inch baking pan. Bake 15 minutes and let cool.
Fry meat until all meat is warm. Add other ingredients and cook about	30 minutes in Dutch	oven or heavy skillet. Stir frequently	to keep from scorching. In pressure cooker, cook 12 to 15 minutes at 10 pounds pressure.
In medium bowl, beat egg whites until stiff. In large mixer bowl, cream butter and sugar until light and fluffy. Beat in almond paste, egg yolks, melted chocolate and flour. Fold in beaten egg whites, just until blended. Spread in a greased and cocoa-dusted 8-inch round cake pan. Bake in a 350° oven for 30 minutes. Cool 10 minutes and turn out on rack. Center may sink a bit. When cool, glaze.
Preheat oven to 350°. Lightly oil casserole. Place a layer of potatoes; sprinkle flour, then layer of onion. Sprinkle each layer with flour. Alternate potatoes with onion. Season with salt and pepper. Heat milk and margarine together and pour over potatoes. Cover casserole and bake 1 hour. Remove cover and bake 1/2 hour longer to brown.
Mix all ingredients together and beat until smooth. Pour into a 9-inch pie shell. Bake at 425° for 35 minutes or until set.
Press flour, butter and pecans in the bottom of the pan and brown in oven at 350°. Let this cool. Mix powdered sugar, 1 to 2 cups Cool Whip and cream cheese; spread on crust. Mix chocolate pudding, vanilla pudding and milk; put on top of layer No. 2. Put Cool Whip on top. Keep in refrigerator.
Clean and dry seeds. Melt butter. Mix in salt. Stir seeds in salted butter. Bake at 250° on a cookie sheet until brown and crisp. Stir a couple of times.
Mix dressing and sour cream. Sprinkle peppers and olives over mix. Sprinkle cheeses on top. Use Fritos to scoop. Delicious!
Put tuna in casserole dish. Combine nuts, 3/4 can of noodles, onion and celery. Mix in can of soup. Bake at 350° for 15 minutes. Remove from oven and put rest of noodles on top and garnish with mandarin orange slices.
In a large bowl, beat beef, egg, crumbs, milk, celery salt, pepper, nutmeg and onion with electric mixer at high speed until mixture is very smooth and light. Dip hands in cold water and shape meat mixture into 1-inch balls. Melt butter in large heavy skillet over medium heat. Add meatballs without crowding and cook until browned, shaking pan occasionally to brown evenly. Remove from skillet with slotted spoon. Stir flour into pan drippings until smooth. Cook 3 minutes until browned, stirring constantly. Stir in broth and cook, stirring, until slightly thickened. Return meatballs to skillet. Reduce heat; cover and simmer about 15 minutes or until meatballs are cooked through.
Combine together and press into 9 x 13-inch pan; bake at 325° for 15 minutes. Let cool; add together xxx sugar, 1 cup Cool Whip and cream cheese; beat together and spread onto cooled crust. Beat pudding mix and milk; pour over cheese mixture. Chill; next, spread Cool Whip over pudding. Garnish with chopped pecans.
Saute onion and celery in butter until soft. Add soups, tomatoes and shrimp. Heat until warm throughout. Serve over rice. For extra dash, season with Crystal hot sauce.
Bring the first 5 ingredients to a boil and then add the turnip greens and salt and pepper to taste. Bring back to a boil; cover and simmer for 30 minutes or until turnips are tender. Serve with a fresh hot pone of bacon cornbread.
Beat eggs together well. Mix separately sugar, flour and cinnamon. Then mix with eggs and add milk. Mix in berries. Add to crust and bake at 400° for 10 minutes and then at 350° for 1/2 to 3/4 hour until it sets and is not sloppy.
Dissolve jello in boiling water. Add sugar to jello. Let cool. Beat together eggs, milk, cream, vanilla and strawberries. Add to jello and mix. Pour in freezer can and freeze.
Prepare 9-inch pie shell and set aside. Mix sugar and flour. Blend in butter, eggs, buttermilk, orange extract and orange rind. Beat until mixture is very smooth. Pour into pie shell. Bake at 350° about 45 to 50 minutes or until pie is set.
Preheat oven to 350°. Cream Crisco, butter and sugar; beat in the whole egg and two egg yolks. Sift flour, baking powder and salt together; combine the two mixtures and blend thoroughly. Spread batter in a greased 9 x 13-inch pan. Sprinkle nuts, chocolate chips and marshmallows over batter. Beat 2 egg whites stiff; fold in brown sugar. Spread over top of cake. Bake 35 minutes. Cool, then cut into bars. Great warm or cold.
Cream shortening and sugar; add eggs. Mix cocoa and coloring in a cup, then add to first mixture. Add vanilla. Sift flour, salt and baking powder and add with buttermilk. Fold in soda and vinegar. Pour into pans. Bake for 25 to 30 minutes at 350°.
Beat first 5 ingredients until light and fluffy. Combine flour, baking powder and salt; blend into creamed mixture. Divide dough in half and chill 1 hour. On lightly floured surface, roll dough to 1/8 inch thickness. Cut in desired shapes with 2 1/2 inch cookie cutters. Brush lightly with milk. Sprinkle with colored sugar or decorations. Bake on greased cookie sheet at 375° about 6 to 8 minutes. Cool slightly; remove from pan.
Fry sausage and hamburger; drain. Cook jumbo shells. Cool in a single layer on wax paper or foil to keep from sticking together. Combine all ingredients except spaghetti sauce. Spread a thin layer of spaghetti sauce in bottom of 9 x 13-inch baking dish. Fill shells and place on sauce, open side down. Cover with remaining sauce. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350° for 45 minutes.
First Step (Tomato Sauce): Chop 1 large onion, garlic and parsley fine and fry slightly in the hot olive oil or salad oil. Add tomatoes, tomato paste, bay leaves, salt, pepper and water and stir until well mixed. Toss in the beef, breaking it up into little pieces with a fork or spoon. Cook over low heat 45 minutes. Stir occasionally.
Whip egg whites until they form peaks. Gradually add sugar, vanilla and vinegar. Continue beating until very stiff. Spread on waxed paper or brown paper on a cookie sheet in a circle, slightly smaller than desired size. Bake one hour at 275°. Turn off oven and leave meringue several hours to dry. Top with whipped cream, fresh fruit and toasted almonds (kiwi fruit and strawberries are perfect).
Cube day old Vienna bread. Fry bacon and chop. Add milk to bread and let stand 15 minutes. Add rest of ingredients (bacon, salami, cheese, eggs and flour). Mix thoroughly. Spoon to form balls and drop into a pan of boiling water. (Test one first to see if it holds together. If not, add a little more flour.) Boil in water for 1 minute; remove. Heat broth; add 1/2 can water and bring to boil. Place dumplings in boiling broth. Cover and steam for 20 minutes. Garlic clove may be added to broth, if desired. Serve with broth, gravy or sauerkraut.
Cook spinach according to package directions. Drain well and squeeze out excess liquid. Spoon spinach evenly into bottom of shallow casserole. Sprinkle with salt, onions, margarine and 1 cup Cheddar cheese. Rinse and dry mushrooms and saute in skillet until tender. Spoon mushrooms over cheese layer in casserole. Sprinkle garlic powder over mushrooms and top with 1/2 cup Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly.
Bring to a boil the sugar and syrup. Take off the stove and add the peanut butter. Blend peanut butter in with sugar and syrup mixture. Add the Special K. Pour into buttered Pyrex dish. Melt the chocolate chips and 6 ounces of peanut butter. Spread over the Special K mixture.
Cook and stir ground beef in a 10-inch skillet until brown; drain. Stir in water, chili powder, salt, garlic powder, red pepper and kidney beans. Heat to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Mix lettuce, cheese, olives, tomatoes and onions. Pour ground beef on top and toss. Divide among taco shells and garnish with avocado and sour cream.
Put the potatoes in a bowl and let them thaw a little. Add the other ingredients. Mix and bake for 90 minutes.
Prepare pizza crust dough according to directions and spoon onto pizza pan. In separate container combine Egg Beaters, cooked crumbled sausage, shredded Cheddar cheese, mushrooms, salt and pepper. Spread mixture on pizza crust and top with Mozzarella cheese. Bake at 400° for about 20 minutes or until lightly browned.
Preheat oven to 350°. Beat eggs and add sugar, butter, flour and meal and blend well. Then add milk and vanilla. Pour into three unbaked pie shells and bake in a 350° oven until done. Test by inserting knife in center of pie. Makes three pies.
Combine all ingredients and spread on party rye bread slices. Bake at 300° for 15 to 20 minutes. Serve warm as an appetizer.