HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown roast after seasoning real good with salt and pepper. Put roast in crock-pot and add remaining ingredients. Let cook 8 to 10 hours. Cooks while you're at work.
Cook bacon until crisp; drain. Saute onion and bell pepper in drippings until tender. Add beans and crumbled bacon with rest of ingredients. Simmer in nonstick pan for 30 to 45 minutes. Time of preparation: 30 to 45 minutes. Serves 6.
Grate potatoes in a 13 x 9 x 2-inch dish. Mix soup, cheese, onion and sour cream and pour over potatoes. Spread corn flakes over top and drizzle with butter. Bake 45 minutes at 350°.
Sift sugar, cocoa and flour. Add chopped nuts. Add beaten eggs and melted butter. Mix well. Bake in 8-inch pie plate for 40 minutes at 325°. Cut as pie; serve with ice cream or whipped cream. Serves 6. Freezes well.
Spread rolls on a cookie sheet or a 9 x 13-inch pan. Bake as instructed. Mix together cream cheese, mayonnaise and Ranch dressing mix. Spread over cooled roll crust. Cover with vegetables of your choice, such as onions, carrots, cauliflower, cheese, broccoli, radishes, mushrooms, peppers, etc. Cut and enjoy.
Heat milk, fat, sugar and salt; cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl; stir until dissolved. Add milk mixture, egg, chives, parsley and oregano. Stir in 2 cups flour, beating until smooth. Add enough additional flour to make a stiff dough. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease dough completely. Cover and let rise in a warm place until doubled in bulk, about 1 to 1 1/4 hours.
Lightly spray Bundt pan with Pam. Put a few cherries, cut in half, in bottom of pan. Mix cinnamon and sugar. Cut each biscuit into 4 pieces; roll in cinnamon and sugar mixture. Layer in pan with raisins and nuts. Boil brown sugar and margarine until sugar dissolves. Pour over biscuits. Bake at 350° for 30 to 40 minutes. A very simple coffeecake, pretty to look at and easy to make.
Mix thoroughly into 2 1/2-quart casserole. Cover tightly and bake 3 hours, without peeking, in 300° oven. Serve over rice or noodles. Serves 6. Can also be made in crock-pot. Cook 8 hours over low heat.
Mix undrained pineapple with pudding mix by pouring into pineapple. Stir and add rest of ingredients by hand. Chill before serving.
Mix cocoa, flour and sugar together well. Add water and margarine. Cook on medium heat for about 3 minutes or until it thickens.
In a bowl, mix together 1/2 cup sugar and juice from orange. Set aside. Reserve orange rind. In second bowl, cream together 1 cup sugar, salt and shortening. Add eggs and vanilla. Stir. Add sour milk (or 1 tablespoon vinegar in sweet milk). Sift in flour and baking soda. Grind together orange rind and raisins. Mix into batter. Bake in a preheated 350° oven for 30 minutes. Remove from oven. Punch many holes with a toothpick all over the top of the cake. Spoon sugar and juice mixture over top. Serve with whipped topping or as is.
Cream margarine and sugar. Add eggs, buttermilk mixture and vanilla. Blend. Add flour and cocoa mixture and blend. Add hot water and blend. Bake at 350° for about 45 minutes in greased and floured pan (13 x 9-inch). Frost with Caramel Icing (recipe follows).
Drain syrup from crushed pineapple. To the syrup, add water to make 2 cups. Heat liquid. Add both packages of gelatin and stir until dissolved. Chill until slightly congealed. Fold in remaining ingredients. Pour into lightly oiled mold. Chill until firm. Serves 12.
Heat oven to 350°. Lightly grease 1 1/2 to 2-quart shallow baking dish. Arrange spinach in dish; top with chicken. In medium bowl, combine soup, mayonnaise and lemon juice; blend well. Spoon over the chicken. Sprinkle with cracker crumbs (or croutons). Bake, uncovered, in moderate oven for 30 to 45 minutes, until hot. Serves 4.
Mix until well blended. Delicious with sliced apples, chunk pineapple, strawberries, cantaloupe, watermelon, peaches and kiwi.
Cream butter and sugar; mix. Add eggs, one at a time. Beat well. Dissolve soda in buttermilk and add to creamed mixture. Place flour in large bowl, add dates, orange slices and nuts. Stir in to coat each piece. Add flour mixture and coconut to creamed mixture. Mix by hand. Put in greased, floured 13 x 9-inch pan or tube pan. Bake at 250° for 2 1/2 to 3 hours.
Cook macaroni according to package directions; set aside. Brown beef, onion and garlic in skillet over medium heat. Remove excess grease. Add salt, oregano, soup, water and cooked macaroni. Pour mixture into greased casserole dish; garnish with cheese. Bake, uncovered, at 350° for 25 minutes. Makes 4 servings.
In a medium bowl, combine beans, milk, soup, pepper and 1/2 can French fried onions. Pour into a 1 1/2-quart baking dish.
On low heat, melt cream cheese and cream of mushroom soup. Stir and do not burn. When melted, remove from heat and add remaining ingredients. Refrigerate for several hours or overnight to incorporate the flavors. Serve with crackers or vegetables of your choice.
Bake cake mix in a 9 x 13-inch pan at 350° according to the package directions. While cake is still hot, punch holes in it with a knife or fork. Pour condensed milk and pina colada mixture over cake. Cool for 2 hours. Spread Cool Whip and top with coconut. Keep refrigerated.
Grate Romano and Parmesan cheese and set aside. Prepare 1 pound of fettuccine according to package directions. Melt butter in small saucepan.	Add mushrooms, salt, pepper, oregano and garlic powder. Saut five minutes. Add whipping cream and cook 2 minutes, stirring occasionally. Add sour cream and warm a little. Drain fettuccine and place in large pasta bowl. Add sauce, grated Mozzarella and Romano cheeses and toss gently.
Pour boiling water over gelatin and stir until dissolved. Add vinegar, lemon juice and liquid artificial sweetener. Chill. When gelatin begins to gel, add vegetables. Pour into square pan. Place in refrigerator. Chill until firm. Cut into squares; place on lettuce leaf. Yield: 5 servings. Carbohydrate 2 g, protein 0 g, fat 0 g, calories 4. One serving = free food exchange.
Brown almonds and cornflakes in butter. Pour in casserole and refrigerate overnight. Then mix rest of ingredients and pour on top. Bake at 350° for 1 hour.
Cook all vegetables (onions, peppers and garlic) with tomatoes until all are well cooked. Run through food mill. Mix rest with vegetables. Cook until thick, at least an hour or more. Take out bay leaves. Pack in hot jars. Have lids hot. Can process in hot water bath. Makes about 8 pints.
Put zucchini in saucepan with 1/2 cup water or orange juice and 1/2 teaspoon salt. Cover; cook gently until tender, enough to mash or puree (10 minutes). Drain and mash or puree in blender. You should have about 1 cup. Sift flour with baking soda and powder, spices, cocoa and 1/4 teaspoon salt. Beat eggs in separate bowl until fluffy. Gradually add sugar; mix thoroughly. Slowly beat in oil. Beat to keep mixture light. Mix zucchini and buttermilk. Stir flour mixture into egg mixture. Blend on low speed until well mixed. Stir in vanilla, orange rind and nuts. Pour into a greased and floured 13 x 9-inch baking pan. Bake at 350° until cake shrinks slightly from sides and toothpick comes clean when stuck in center.
Boil rice in 3 1/2 cups water. Heat oil in heavy skillet. Brown onions and garlic; cut up chicken livers and add to onion-garlic mixture. Saute until cooked and crumbly. Add green onions, parsley, chili pepper, salt and pepper. Add rice with cooking liquid. Cook over medium heat, stirring occasionally.
First peel and dice cucumber. Mash the garlic with salt to taste and add to yogurt, then add diced cucumber; last add spearmint leaves. Serves 4 to 6 people. Chill before serving.
Brown sausage and ground beef with fennel seed. Drain grease. Stir in rest of ingredients until Velveeta cheese melts. Spread on rye (this can be frozen at this point).
Measure flour, sugar and baking powder into a mixing bowl. Mix well. Add margarine, milk and bananas. Mix at low speed for 1 minute. Fold in stiffly beaten egg whites. Pour into 9 x 5 x 3-inch loaf pan which has been greased and floured. Bake at 325° for 55 to 60 minutes. Makes 1 loaf.
Combine instant pudding mix (dry) with fruit cocktail and pineapple with juice. Add marshmallows. Fold in whipped topping. Chill.
Cook cake according to package directions. Mix sour cream and sugar. Stir in thawed coconut. Fold in Cool Whip. Frost cake with sour cream mixture. Sprinkle almonds over each layer. Refrigerate. This cake freezes well.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with cherries.
Sift dry ingredients together in a mixing bowl. Place eggs, oil and milk in another bowl and beat together, then add to the dry ingredients. Fold in the rhubarb. Turn into greased 9 x 13-inch pan. Spoon topping all over batter. Bake at 350° for 50 minutes.
Preheat oven to 370°. Stir flour, baking powder, salt and sugar. Cut in cold butter until crumbly. Add berries and toss. Slowly pour in half and half while mixing vigorously.
Heat olive oil and butter (approximately 1 1/2 teaspoons each is plenty). Add shrimp and saute briefly. Add shallots, cognac and flambe. Add tomatoes, peas, wine and spinach leaves and reduce heat to low for a few minutes. Sprinkle on raspberry vinegar. Season with salt, pepper and cayenne. Serve over saffron rice or spaghetti.
Cook bacon until crisp. Spoon off fat. Add beef and onion. Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once to separate meat. Spoon off fat. Stir in spaghetti sauce; set aside.
Preheat oven 350 degrees. Using electric mixer, cream sugar and butter in large bowl until blended. Add cream cheese.
Mix together into dough all the ingredients. Roll out 1/2-inch thick. Place in a 13 x 9 x 2-inch greased pan. This should be quite a bit larger than the pan as it forms the top.
Wash the potatoes; put them in a large pan and cover with cold water. Add the salt and boil for 30 minutes. Drain and put in an oven preheated to 450°. Bake for another 20 minutes. They will have a frosty appearance due to the large amount of salt in the boiling water, which dries on the surface when they are baked and gives them a great flavor.
Brown sausage and drain grease; set aside. Layer bottom of pie shell with part of the cheese, part of the sausage, remaining cheese and remaining sausage. Beat the eggs and add 3/4 cup milk. Add a little salt and pepper. Pour over sausage, then bake for 30 minutes at 350°. Be sure to drain grease off sausage.
Stir together flour, baking soda and salt; set aside. In a large bowl, beat butter, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Add flour mixture, then oats, chocolate pieces and raisins. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 15 minutes or until lightly browned.
Mix the first 4 ingredients and boil 1 1/2 minutes, then remove and add the oatmeal, vanilla and peanut butter. Blend. Beat and drop by spoonfuls on waxed paper. The cookies will harden and no baking is necessary.
Combine 1 1/2 cups flour, yeast and spices. In saucepan, heat milk, butter, brown sugar and salt until warm; stir constantly. Add to dry mixture. Stir in pumpkin and beat well. Add remaining flour. Dough will be moderately stiff. Turn onto floured surface and knead until smooth and elastic (5 to 8 minutes). Shape into ball and place into lightly greased bowl, turning once. Cover; set in warm place and let rise until double in size (about 1 hour). Punch down; shape into loaf.
Double bean depth with water to boil in 8 pound size large roaster. Simmer. Add ham shanks, caster oil, onions, peppers, garlic and fresh peppers, cumin, m.s.g., sugar and salt.	Keep water at bean level. With all additions makes 8 plus gallons.
Preheat oven to 350°. Mix soup, chicken, onion, sour cream, Ro-Tel, flour and butter in saucepan. Heat a few minutes over medium heat until well mixed and bubbly. Spoon 2 to 3 large spoonfuls of sauce into individual flour tortillas; add a little cheese. Roll up and place in greased casserole dish. Bake approximately 25 minutes or until bubbly.
Cook sugar, egg yolk, vinegar, water and flour until thickened and smooth. Before removing from heat, stir in butter and lemon extract. Pour into baked pie shell. Top with meringue made with the 3 egg whites, salt and 3 tablespoons sugar. Brown in moderate oven.
Put butter in a 9 x 13-inch dish and melt in oven. Remove. Beat eggs well in bowl. Blend in flour, milk, salt and baking powder. Add cheese, spinach and onion and mix well. Spoon mixture into baking dish and level off. Bake at 350° for 35 minutes. Remove and cook for 45 minutes. Cut into bite size (about 1-inch) pieces. Can be frozen and reheated at 350° for 12 minutes.
In a large heavy pot, brown meat in drippings. Remove and add flour and cook slightly. Add onions, parsley, shallots and garlic. Cook until soft. Add water, rice, seasons and sausage. When it comes to a boil, lower heat to lowest point and cook about an hour, covered tightly. Do not peek!! Remove lid and let cook a few minutes more if necessary to dry rice a little. Serves 6 to 8. Goes well with salad and garlic bread.
Mix together milk and pie filling until mix begins to get thick. Blend in Cool Whip, then add Jackson vanilla wafers and bananas.
Cook onions, red bell pepper and garlic in saucepan until tender. Add water, bouillon and salt. Bring to a boil. Stir in rice. Cover and reduce heat; simmer 20 minutes or until liquid is absorbed. Serves 6.
Mix shortening, sugar, eggs, vanilla and spices; beat well 2 1/2 minutes. Add sifted dry ingredients alternately with buttermilk. Beat only well enough to blend. Bake in a well-greased loaf pan for 60 to 70 minutes at 350°.
Mix together well. Grease pans and bake at 400° for 25 minutes. Let cool.
Remove crusts from bread. Spread each slice with undiluted soup. Place small amount of cheese in center of bread. Roll up diagonally. Wrap with 1 slice bacon; secure with toothpicks. Place sandwiches on broiling pan. Bake at 225° for 1 hour and 45 minutes to 2 hours or until golden brown. Serve hot.
Mix hamburger, onion, bell pepper, salt and pepper together. Brown. Add 2 cans tomatoes. Let cook on medium heat for about 10 minutes. Add brown gravy; stir together. Cook about 5 minutes. Serve on toast.
Combine beans, corn, green peppers, onion and chili peppers in medium-size bowl. Beat together oil, vinegar, chili powder, sugar, salt and oregano. Pour over vegetables and toss. Season with pepper. Chill 1 to 2 hours. Toss with tomato just before serving. Makes 6 servings.
Cut bananas in half lengthwise, then cut into quarters. Simmer bananas in butter for a few minutes. Add brandy and rum. Ignite and let alcohol burn off. Serve over vanilla ice cream.
Cut chicken breasts into small cubes and brown in skillet with butter. Grease bottom of baking dish (9 x 13-inch) and cut tortilla shells in small cubes and place in bottom of pan. Mix soup, milk, taco sauce and green chili peppers together. Add browned chicken breasts (cubed) to mixture. Pour over tortilla shells; sprinkle shredded cheese on top.
Blend flour and dressing mix thoroughly in Ziploc bag. Melt butter. Dip wings in butter, then shake in bag to coat. Arrange in shallow baking dish and drizzle with malt vinegar. Bake at 350° for 20 minutes, covered. Uncover and bake 10 minutes to brown.
Sprinkle crumbs evenly in ungreased pan. Press down lightly. Blend cream cheese, sugar, vanilla and liqueur until smooth. Stir in eggs and sour cream. Pour over crumbs. Bake 35 minutes at 375° in 9-inch spring-form pan. Refrigerate overnight. Serve with fruit on top of whipped cream. (Use mandarin orange slices on top.)
Scoop out balls of ice cream measuring about 1 1/2-inches in diameter. Freeze until firm. In a medium bowl combine corn flakes, cinnamon and sugar. Roll frozen ice cream balls in corn flake mixture and freeze again. Beat egg. Dip coated balls into egg, roll again in crumbs and freeze again. (For a thicker coating, remove from freezer, roll a third time in egg and crumbs and freeze again.) When ready to serve, heat vegetable oil in a deep fryer to 350°. Place one or two frozen balls on a slotted spoon and lower into hot oil. Cook 1 minute and remove immediately. Drizzle with honey and top with whipped cream.
Preheat oven to 375°. Grease and flour 2 (9-inch) round cake pans. Thoroughly cream sugar, shortening and vanilla. Add milk alternately with blended flour, 3 teaspoons of baking powder and salt. Beat egg whites with remaining 1 teaspoon baking powder until stiff but not dry. Gently fold egg whites into first mixture. Empty batter into prepared pans. Bake about 20 minutes or until cake tests done. Cool layers on wire cake racks. While still warm, split layers horizontally. Spread layers with jelly and put together in stack. Frost top and sides with Amen Frosting.
Mix flour, sugar, shortening and salt. Take out 1 cup of mixture; set aside for topping. Combine molasses, baking soda and water; add to dry ingredients. Divide mixture between two 8-inch unbaked pie shells. Top with reserved crumb topping (1/2 cup for each pie). Bake at 350° for 1 hour, or until toothpick inserted in center comes out clean.
Place meat in large baking dish. Combine all ingredients in small bowl and blend well, using wire whisk or blender. Pour mixture over meat. Let marinate for 30 minutes, turning several times. Remove meat and place in broiler pan. Broil 3 or 4 inches from heat. Cook 7 minutes on each side for medium rare or cook until desired doneness. Brush with remaining marinade after first turn.
Mince onion and garlic. Combine all ingredients until well blended. Spread on crackers and enjoy!
Melt almond bark in microwave. Pour over mixture; stir until coated. Drop by spoonful on waxed paper. Let cool. Store in an airtight container.
Mix together the first 6 ingredients. Put in a measuring cup the orange juice, melted butter and enough boiling water to make 3/4 cup liquid. Add this liquid to the well beaten egg. Add the liquid ingredients to the dry ingredients. Mix well, then stir in the cranberries. Bake in greased and floured pan at 325° for 45 minutes to 1 hour. Makes 1 regular size loaf. This is best if not cut for 24 hours. It mellows with age. Freezes well.
Brown hamburger in skillet. Add salt, pepper, roll of chili con carne, tomato juice and ketchup. Cook 15 minutes or longer, stirring constantly . Makes a large batch of chili.
Blend first 2 ingredients. Add and mix well all other ingredients except paprika. Form into 2 rolls and sprinkle with paprika for wooden log effect. Chill. Slice thin on crackers.
Pan-boil peppers for 5 minutes; drain upside down. Brown hamburger and onion together and add salt, pepper, tomatoes, water, uncooked long grain rice and Worcestershire sauce. Cook for 15 minutes. Stir in 1 cup sharp Cheddar cheese. Stuff peppers and bake at 350° for 20 minutes. To freeze, let cool, them put in bags and freeze.
Mix cake mix as directed (substitute juice, drained from canned pineapple for water), add extra slice (diced fine) to cake mix.
Drain pineapple; reserve juice. To this juice, add water to make 2 cups liquid. Grind apples and cranberries. Dissolve sugar and Jell-O in the boiling water. Add the 2 cups of liquid. Stir until sugar and Jell-O are dissolved. Add pineapple and then ground apples and ground cranberries. Refrigerate to set. Stir several times while it is setting.
In 12-inch skillet, heat oil with garlic over medium heat. Add turkey in single layer; sprinkle with pepper flakes. Cook 4 minutes and turn. Spoon pizza sauce evenly over turkey. Top with 6 Cheese Italian Recipe Blend. Cook over low heat about 3 minutes more or until turkey is cooked through and cheese is melted. Makes 4 servings.
Cream together the margarine, eggs, sugars and vanilla, then add flour, salt and soda. Mix well. Add the milk chocolate, broken into small chunks, and chopped walnuts. Bake at 350° for 12 minutes.
Saute onion in oleo over low heat. Add juice and cook until thick. Add soda, salt, pepper and milk. Simmer until hot through (without boiling).
Thaw potatoes. Combine them with the rest of the ingredients except corn flake mixture. Place in 3-quart casserole. Sprinkle buttered corn flakes on top. Bake at 350° for 45 minutes. Serves 10 to 12.
Combine sugar, shortening and water in a saucepan. Bring to a boil. Remove from heat. Add 1 cup chocolate chips and vanilla. Stir until smooth. Beat in eggs, one at a time. Stir in flour, soda and salt. Add nuts. Mix until blended. Turn into a greased 8-inch square pan. Bake at 325° for 25 minutes. Remove from oven. Cover top immediately with marshmallows. Cool in pan.
Cut pork into 2-inch cubes. Put garlic, peppers, salt and vinegar into blender and mix together for about half a minute. Pour over pork and let it marinate overnight, turning it at least a couple of times. Cook pork in marinade until done. (Be very careful that you don't overcook it.) Drain. Brown in skillet until nice and brown. If making a large amount, you can brown pork under the broiler.
Blend all ingredients, adding chicken last. Open crescent rolls, dividing in 4 rectangles and pressing dough together where it would divide. Spoon mixture into center of each rectangle. Bring opposite corners together and pinch, forming a nice square. Bake at 350° for 20 minutes or until golden brown.
Sift flour with soda and salt. Cream butter and sugar; add egg, vanilla and pineapple and mix well. Stir in dry ingredients. Turn into well-greased and floured 9 x 9 x 2-inch pan.
Sift flour, allspice, ginger and cinnamon into a bowl; add butter and rub in well. Add brown sugar, slivered almonds and egg yolks. Mix and add enough milk to blend a stiff but pliable dough, then turn onto a floured board and knead lightly. Divide mixture in half and roll out each half into a 12-inch square. Place one square on a large greased baking tray; spread liberally with honey and sandwich other square on top. Beat the egg whites until light and foamy, then brush over the top and cook in a moderately hot oven at 375° for 30 to 35 minutes or until a golden brown. Leave on tray to cool, then cut into triangles. Enjoy!
Brown steak in shortening over high heat. Add remaining ingredients. Cover tightly; cook over high heat for 5 minutes. Turn off heat; let stand 1 hour. Serves 6 to 8.
Boil potato, unpeeled, until well done. Peel and mash. Add vanilla and enough sugar to form a heavy dough. Knead lightly on a floured surface sprinkled with the sugar. Roll out on surface until about 1/4-inch thick. Spread on peanut butter. Roll up like a jelly roll. Chill. Slice and refrigerate until firm.
Mix the first 6 ingredients together in a bowl. Form into balls and brown in butter in a Dutch oven. Add rest of onions and saute. Add broth. Heat. Thicken with flour and water mixture. Serve over rice or egg noodles.
Heat oven to 325°. Butter a large 15 1/2 x 10 1/2 x 1-inch pan or use Pam. Heat brown sugar, corn syrup, margarine and salt in 3 quart saucepan over medium heat. Stir constantly until sugar is dissolved, about 5 minutes. Remove from heat; stir in cereal and nuts until well coated. Spread in pan. Bake 15 minutes. Cool until slightly firm, 5 to 7 minutes; loosen with metal spatula. Let stand until firm, about 1 hour. Break into pieces and store in covered container. Makes about 8 cups.
Mix all ingredients, except cream, in blender. Stir in heavy cream. Refrigerate for at least 24 hours.
Gravy should be rather thin. In another skillet, heat oil and fry tortillas (flat). (Do not cook hard.) Put tortillas in gravy; remove to 9 x 13-inch pan and put spoonful of ground meat mixture in tortilla. Roll up. When finished, put remainder of gravy over enchiladas. Sprinkle 1/2 cup cheese on top. Bake, uncovered, in 350° oven for 30 minutes.
Take batter; pour a portion into two different cake pans. Add food coloring (preferably two different colors). Layer in each pan the batter and food coloring. After layering is complete, take a knife and gently draw it through the batter. Bake at 300° to 350°, depending on oven.