HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion. Add salt and pepper. Cook and drain noodles. Add corn, peas and mushroom and chicken soup. Combine all ingredients and pour into 2 buttered 2-quart casserole dishes. Top one with crumbled cornbread and dot with margarine. Bake at 350° for 30 minutes.
Put all meats and onions on about 9:00 A.M. in enough water to cover. Boil good, until meat leaves bones of chicken, then take out all meat with strainer and get bones out, then put back in water. Add butter beans, tomatoes and 1/4 cup of crushed red pepper. Boil until around 4 or 5 o'clock. Cream potatoes in house and add to stew along with corn, 1/2 cup salt, a little black pepper and 1 cup sugar. Add 2 pounds butter, tomato paste and catsup. If not enough salt, add to taste. Keep stirring to keep from sticking. Cook in large iron pot.
Combine pineapple juice and water to soya sauce, cornstarch, chicken base, pepper and garlic. Heat oil in large skillet. Stir-fry pork and green peppers 3 to 4 minutes, until brown. Push meat to one side of pan. Add liquid and pineapple. Stir and cook to thicken. Pour this recipe over cooked rice.
In a large bowl, mix cereal, pretzels, nuts and crackers. Drizzle oil over mixture. In another bowl, mix dressing mix and dill weed and sprinkle over cereal mixture. Place in grocery bag and shake well. Allow mixture to sit in bag about 2 hours, shaking periodically. Ready to serve.
Combine catsup, onion, brown sugar, dry mustard and salt in 1-quart casserole bowl. Stir in drained corn. Top with diced bacon. Bake, uncovered, in 350° oven for 1 hour. Garnish with additional cooked bacon, if desired.
Wash chicken; pat dry. Season with salt, pepper and flour. In large skillet, brown chicken; do not cook. In saucepan, mix tomatoes, onion, pepper, parsley, tomato sauce and seasonings. Simmer for 15 to 20 minutes on low, until sauce thickens. Pour over chicken in baking dish. Cook for 30 to 40 minutes or until done and tender.
In a pan with a little water, saute zucchini, peppers, onion and garlic until tender. Add tomatoes and their juice, salt, pepper, broth, rice and lemon juice. Bring to a rolling boil. Pour into large casserole. Bake uncovered at 350° for 12 minutes. Stir in broccoli, peas and Parmesan. Make 6 depressions in the rice mixture with a spoon. Break a raw egg into each depression. Sprinkle with salt. Cover and bake another 18 to 20 minutes.
Melt the fat in a large skillet. Stir in apple and orange juices, salt and spices. Add the yams. Bring to a boil. Cover, lower the heat and simmer for 10 minutes (or until yams are just tender). Add apples and bananas and simmer for an additional 2 minutes. Serve with chopped roasted peanuts. Yield: 4 portions.
Stir raw vegetables into soups; add some water. Add other ingredients. Heat in microwave or oven until warm.
Cook the sugar and milk to soft ball stage. Add the cut up dates. Cook again to soft ball stage. Remove from heat. Add nuts, vanilla and margarine. Beat well and pour into buttered pans.
Mix beef, rice, onions and seasonings; form into small balls. Cook in hot oil until light brown. Add tomato sauce and water. Mix well; cover and simmer about 45 minutes.
Sprinkle sugar cubes with mandarin juice, let dry. In each champagne glass, place 1 mandarin sugar cube and 1 mandarin section. Fill glass with very cold champagne. Sugar cube dissolves very slowly and lasts through 2 or 3 refills!
Mix all ingredients together. Shape into little balls (the size of an olive). Roll in extra confectioners sugar. Keep in a cool place.
Note: You will need a wooden spoon, a lined cardboard box, rubber gloves, a	thermometer and 1 blanket for this recipe. Use stainless steel or granite containers only.
Wash asparagus. Cut off the hard ends. Cut into quarter-inch pieces. In a skillet, combine asparagus pieces, chopped onion and oil. Simmer until not quite done. Break eggs on the mixture and mix all. Cook as you would scrambled eggs.
Add alternating wet and dry ingredients to butter and sugar mixture and egg yolks. Beat well when all ingredients are mixed. Bake at 325° for 1 1/4 hours. Bake in tube pan, buttered well to make a large delectable cake.
Microwave potatoes and onions 5 minutes. Stir; microwave 5 more minutes. Brown ground beef; drain. Pour over potatoes and onions. Add Cheddar cheese soup and then spaghetti sauce. Bake at 350° for 30 minutes; sprinkle cheese and then bake until it melts.
Prepare pastry. Fill bottom with apples, sliced thin. Combine cornstarch, cinnamon, salt, sugar, melted margarine and syrup. Pour over apples. Cover with top crust. Bake at 425° for 45 minutes until crust is brown and apples are tender. Remove from oven.
Boil chicken in 4 cups water with celery tops, sliced onion, salt and pepper until meat is done. When cool, remove meat from bone. Reserve stock and skim fat when cool. Saute bacon, pepper, onion and celery until transparent. Add parsley, tomatoes, chicken stock, water and shrimp boil. Cook until vegetables are tender. Add chicken and okra; cook 10 to 20 minutes more. May be served over rice or as a soup. Serves 8 to 10.
Set aside 1 cup flour. In large bowl, mix remaining flour, onion, salt and yeast. Stir water and margarine into dry mixture, beat by hand 30 seconds. Mix in only enough reserved flour to make very thick batter. Place in greased 1 1/2-quart casserole. With floured hands, smooth top of dough in casserole. Fill large pan with hot tap water 1-inch deep. Place casserole in water. Cover, let rise 25 minutes. Break beaten egg on loaf. Bake at 400° for 25 minutes or until done. Loosen bread from casserole, using flexible spatula. Remove and cool on wire rack.
Saute onion (chopped finely) in water and butter. Add flour, mushroom soup, cream cheese, Parmesan cheese, mushrooms, parsley and buttered beef. Pour into pie plate. Sprinkle Parmesan cheese and paprika on top. Bake until hot. Serve with crackers (suggest Town House).
Preheat oven to 375°. Place half of bread cubes in bottom of a greased 9 x 13-inch pan. Layer cream cheese chunks over bread. Then layer with meat. Put remaining bread cubes on top. Mix together eggs, milk and maple syrup. Pour over casserole. Cover with plastic wrap and let set overnight. Bake in preheated 375° oven for 45 minutes.
Mix first five ingredients together; roll into a ball or log. Then roll in chili mix. Chill and slice. Serve with crackers.
A good many husbands are certainly spoiled in the process of cooking and are not so tender and good. Some women go about it as if their husbands were bladders and blow them up. Others let them freeze by their indifference. Some keep them in a stew by irritating ways and words. Others roast them. Some keep them in a pickle all their lives.
Cream butter and sugar. Add eggs and jam. Mix together flour and spices. Add flour alternately with buttermilk and orange juice. Pour into greased tube pan. Bake at 325° for 45 minutes to 1 hour.
Boil skinned chicken until done. Reserve broth for noodles to be boiled in. Pull chicken from bone and chop into small pieces while noodles are boiling. Put cubed chicken, soup and Ro-Tel into casserole dish. Mix well. Add desired amount of noodles and top with cubes of Velveeta cheese. Bake in 350° oven until cheese is melted and casserole is bubbling.
Combine 3 cups flour, yeast, sugar and salt in large bowl. Heat milk and 2 cups water in saucepan until very warm. Add to dry ingredients gradually. Beat at medium speed for 2 minutes, scraping bowl occasionally. Add 1 cup flour and beat at high speed for 2 minutes. Stir in cheese and enough flour to make a soft dough.
Combine ingredients (except cheese and chips). Bake in covered casserole in preheated oven at 350° for 1 hour. Uncover and sprinkle with cheese and then corn chips. Bake, uncovered, for 15 minutes more. (To retain whole appearance of beans, add about 30 minutes into the baking time.)
Mix together all but margarine. Pour into greased baking dish. Dot butter on top. Bake at 350° for 20 to 30 minutes.
Melt butter; add onions and saute. Add flour and salt; stir and add milk (portions to make cream sauce). Stir until thick and bubbly. Remove from heat. Add cheese and stir until melted. Then add cauliflower and parsley. Put in 1 1/2-quart casserole. Bake, uncovered, at 350° for 35 minutes. Top with onions.
Boil broccoli to thaw. Mix together other ingredients. Drain broccoli. Add to other ingredients. Bake 45 minutes at 350°.
Mix cream cheese and milk. Add pie filling and pineapple. Fold in Cool Whip. May be stored in refrigerator or freezer.
Combine all ingredients in a crock-pot and stir well. Cover and cook on high setting for 4 to 6 hours. Serves 8. Serve with corn bread muffins.
In saucepan blend the first 4 indredients. Boil 1-2 minutes. Remove from heat. Add oatmeal, peanut butter and vanilla. Mix together and drop by spoonfuls on cookie sheet or waxed paper.
Beat egg whites stiff. Beat in sugar and baking powder. Stir in graham cracker crumbs and pecans; mix well. Pour into a greased pie pan. Bake at 350° for 30 minutes or until golden brown. Serve with whipped cream.
Prepare the 2 packages cherry jello as directed. Chill in 13 x 9 x 2-inch pan. Mix 1 package lemon jello, 1 cup hot water, the cream cheese, marshmallows, Dream Whip and pineapple. Pour over jellied cherry jello. Chill.
Blend shortening and sugar for 2 minutes. Beat in vanilla and eggs. Add flour, baking soda and salt and mix well. Stir in M&M's. Drop by spoonfuls onto ungreased cookie sheet and bake at 375° for 10 to 12 minutes. Remove from oven and let cool for about 10 minutes.
Mix all ingredients thoroughly. Cook at 200° for 1 hour, stirring every 10 minutes.
Place ingredients in blender and do at low speed for 1 minute or two until sauce is smooth and chutney is well-blended. Serve on shrimp and other fish or with cheese and crackers on a side dish.
Drain liquid from salmon into measuring cup. Add milk to make 1 cup liquid. Melt butter in saucepan, add onions and cook until tender but not brown. Blend in flour, salt, and Tabasco. Add milk mixture and cook, stirring constantly until thickened. Flake salmon and add to sauce with lemon juice. Stir in 1/2 cup cornflake crumbs. Refrigerate until chilled. Divide into 8-10 portions and shape into cones. Roll in remaining cornflake crumbs to coat well. Place on greased baking sheet and bake in hot oven 400 degrees for 20-25 minutes until golden brown. Serve with tabasco and tartar sauce.
Cook noodles according to directions. Beat eggs and sugar together. Mix cheese, milk and margarine and add egg mixture. Mix all ingredients with cooked noodles. Pour into 9 x 13 x 2-inch pan (I prefer glass). Top with sugar and cinnamon or cornflake crumbs. Bake at 350° for 1 hour.
Place pork chops in broiler pan. Combine other ingredients and pour over chops. Cover and bake at 350° for 1-1/2 hour.
Peel and core apples and cut into slices. Sprinkle with lemon juice to prevent discoloration. Sprinkle with sugar and cinnamon. Toast the bread slices in a moderate oven at 350° for 10 to 12 minutes until they are lightly browned and very dry. Rub through a coarse strainer or grind in a blender. Add enough apple juice to the crumbs to moisten them thoroughly. Put half of the bread mixture in a greased baking dish. Spoon over the apple slices and sprinkle with raisins. Cover with the remaining bread mixture. Bake at 375° for 45 minutes. Sprinkle with confectioners sugar and serve warm with cream.
Peel shrimp, uncooked, and devein. Make roux (dark) of flour and oil. Add shrimp to this for a few minutes, stirring constantly. Set aside. Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Then add water, bay leaf, garlic, salt and pepper. Add shrimp and roux to this; cover and slowly cook for 30 minutes. Serve in bowl over a little rice. Hot French bread completes the meal. Servings: 6 to 8.
Combine sugar, water, salt and corn syrup in a 2 quart microwave-safe glass bowl. Cook on High for 3 minutes. Add peanuts and stir. Cook 7 to 9 minutes more. Add butter, vanilla and red food coloring. Beat with spoon until dull red. Drop by spoonful onto wax paper.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. (I sift the dry ingredients 3 times together and just put it on waxed paper.) Set aside. In a large bowl, combine Crisco, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture, then stir in Nestle morsels and pecans. Drop by teaspoonfuls onto an ungreased cookie sheet. (If you want large cookies, then use a larger spoonful.) Bake at 375° for 9 to 12 minutes. Put on brown paper to cool. (I use large brown paper bags torn open.)
Mix to bread texture. Knead; let raise more than double. Knead again, then shape into braid, ring, round or bread size. Let raise. Bake in low temperature oven (325°). Let brown on top and bottom. Easy to burn.
In a medium bowl, dissolve the sugar in 1/2 cup of the water. Sprinkle with yeast on top; set aside until it starts to foam, about 5 minutes.
Boil venison until it flakes off the bone. Chop meat into fine pieces. Place in baking pan. Mix sauce ingredients. Baste meat often during baking process. Bake for 1 hour at 200°.
Fry bacon until crisp. Save drippings. Place on bacon on paper towel to drain. Slice cabbage and place in bacon drippings. Salt to taste. Cover and cook over medium heat stirring often. Cook until tender. Top with crumbled bacon. Serve hot.
Cook rice, omitting salt. Cool. Combine rice and next 5 ingredients. Combine vinegar, oil and soy sauce. Pour over rice mixture. Toss lightly. Chill. Serves 10 to 12.
In a large mixing bowl, combine 2 cups of flour with buttermilk and shortening. Mix well. Gradually add more flour until it forms a very firm dough. Roll out on floured surface to about 1/8 inch thick. Cut into 1 1/2 inch wide strips.
Cook ground beef 5 minutes on High and crumble. Mix soup and tomatoes. Layer in a 2-quart casserole half of tortilla chips, beef, onion and soup mixture and cheese. Repeat layers. Cook uncovered at 155° using a temperature probe or about 12 to 14 minutes (until cheese melts, heated through) on Medium-high.
In a large 3-quart casserole dish, combine all ingredients, except herb stuffing. Sprinkle stuffing mix on top; dot with margarine. Bake at 350° for 30 minutes. Makes 12 servings.
Chop Snickers. Chop apples. Mix with Cool Whip. Top with chocolate curls and/or peanuts.
Spread cut side of each English muffin with 1 teaspoon butter and place, buttered side down, in a lightly greased 13 x 9 x 2-inch baking dish. Cook sausage in a skillet until browned, stirring to crumble; drain. Layer half each of sausage, chiles and cheese over English muffins. Combine sour cream and eggs; pour over casserole. Repeat layers with remaining sausage, chiles and cheese; cover and refrigerate 8 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes. Serves 8 to 10.
Put ribs into a large bowl. Dredge with flour to coat all sides well. Reserve extra flour. Heat oil in a heavy, ovenproof Dutch oven or casserole. Brown meat on all sides over medium heat. Sprinkle with reserved flour. Add apple cider, salt and pepper. Heat to boiling, stirring juices to blend in flour. Cover and bake at 350° for 30 minutes. Add potatoes, carrots and onions. Cover and bake 30 minutes longer. Skim fat if excessive. Add cabbage. Cover, bake 30 minutes longer or until vegetables and meat are tender.
Soften cream cheese and Cheddar cheese in microwave. Add onions, green peppers, olives, mayonnaise, lemon juice and hot sauce. Mix together very well. Separate into 2 balls, roll in pecans, then chill.
Cook and drain broccoli. Add soup and onion; mix well in 2-quart casserole. Melt butter and mix with stuffing mix. Pour on top. Bake at 350° for 30 minutes covered and 15 minutes uncovered. Enjoy!
Cook broccoli according to package directions. Arrange in shallow, buttered 1 1/4-quart casserole dish. Combine soup, butter, lemon juice and cheese. Spoon over broccoli. Top with crackers, almonds and pimiento. Bake at 350° for 20 minutes.
Add ingredients (in order) to a 9 x 11-inch pan (layer by layer). Bake at 350° for 30 to 35 minutes, or to a light golden brown. Cool; cut into squares and enjoy.
Mix all ingredients together except tomatoes. Shape into meat balls; cover with 1 quart of tomatoes and bake for 1 1/2 hours at 350° in oven.
In a large mixing bowl, toss together the graham cracker crumbs and the 1/2 cup melted butter. Press mixture into the bottom of a 9 x 13 x 2-inch baking pan.
Saute onions in margarine until transparent. Add soup, Cheez Whiz and chili powder to onion in frying pan and heat. In bottom of	9 x 13-inch pan, put yellow hominy, drained. Pour cheese mixture over top.	Top with Fritos. Bake at 325° for 30 minutes.
Brown meat; drain and rinse. Put meat in an oblong pan. Layer onions, potatoes, carrots and cabbage on top. Cover with foil and bake at 375° until potatoes and carrots are done. You may leave cabbage out of recipe!
Let cream cheese soften. Unroll crescent dough and pinch together seams. Sprinkle with dill weed. Place cream cheese in middle and enclose dough around. Brush over with egg yolk. Sprinkle with more dill weed. Bake in oven as directed on crescent roll package. Garnish with apples and grapes. Serve with crackers.
Sift together flour, soda and salt. In large bowl beat eggs until light and fluffy. Gradually add brown sugar, oil and vanilla; beat well. Dissolve coffee crystals in cold water, gradually stir into egg mixture. Add dry ingredients; beat until well combined. Pour batter into a greased 15 x 10 x 1-inch baking pan. Sprinkle chocolate bits and nuts evenly over top. Bake at 350° for 25 to 30 minutes. Cool slightly. Drizzle Coffee Glaze.
Combine corn, Bisquick, egg, butter, sugar and milk. Pour 1/2 of batter into greased casserole. Layer 1 can green chilies on top, then 1 package Monterey Jack cheese. Pour remaining batter and bake at 400° for 20 minutes.
Cook tortellini to package directions; let cool. Combine all ingredients until everything is well blended with dressing. Let cool in the refrigerator (approximately 1 hour).
Wash, hull and slice strawberries. Cut cake into bite size pieces. Whip the cream. Combine in large bowl dry pudding mix, sour cream, milk and orange peel. Mix on low speed 1 to 2 minutes or until thick and well blended. Fold in whipped cream. Layer in large serving bowl as follows: 1/2 of cake pieces, 1/3 of the strawberries and 1/2 of pudding mixture. Repeat layers. Arrange remaining strawberries over top. Cover and chill for 2 hours.
Thaw frozen broccoli. Lay cooked chicken in the bottom of a casserole. Lay broccoli on top of the chicken. Mix the soup and mayonnaise; pour it over the broccoli. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes.
Preheat oven to 400°. Brown beef and drain. Add Manwich and mix. Spread on crust; top with mushrooms and cheese. Bake for 20 minutes; cut into wedges and serve. Any toppings can be added to this recipe.
Brown beef and onion. Drain. Add sauce, water and sugar. Simmer 5 to 10 minutes. In greased 9 x 13-inch pan, layer 1/3 sauce mixture, half uncooked noodles, 1/2 cottage cheese and 1/3 Mozzarella cheese. Repeat layers, ending with 1/3 Mozzarella cheese and sauce. Combine 1 cup Mozzarella with 1/2 cup Parmesan cheese and sprinkle on top. Cover with foil. Best when refrigerated overnight, but can be baked right away at 350° for 1 hour.
Grease a 9 x 13-inch pan. Sprinkle with nuts. Pull thawed bread into walnut size pieces. Fill pan with a single layer. Heat together other ingredients and pour over dough; let rise in refrigerator overnight. Bake at 350° for 30 minutes. Cool; invert to serve.
Preheat oven to 350°. Butter and flour 9 inch square baking pan.
Empty oyster crackers into bowl. Pour on oil and stir to moisten all crackers. Add Ranch dressing pack and dill weed. stir until all crackers are coated.
Combine first 4 ingredients in a large mixing bowl. Beat at medium speed until well blended. Fold in whipped topping. Spoon mixture into pie crust and sprinkle with peanuts. Chill 8 hours. Makes 1 pie.
Combine all ingredients except ice cubes in blender. Blend well. Gradually add ice. Blend until smooth. Serve immediately. Garnish with cube of watermelon or strawberry.
Combine bulgur and stock in a big bowl until liquid is absorbed (1 hour). Add corn, bell pepper, carrots, onions, cheese and egg and mix. Then add tomato sauce and all spices and stir again. Wash and trim squash as needed and cut in half lengthwise. Scoop out seeds and some pulp from each half. Mix in any pulp (hot seeds) with bulgur mix. Stuff and mound onto each squash half. Bake, uncovered, at 375° for 30 to 35 minutes in pan filled with 1/4-inch water.
Cream butter and sugar together. Add eggs, one at a time, beating mixture after each addition. Combine flour and soda and add to cream mixture alternating with sour cream, beginning and ending with flour. Mix well and stir in flavorings. Pour into greased and floured 10-inch Bundt pan. Bake at 325° for 1 hour or so until toothpick comes out clean.
In a 3-quart casserole microwave butter on High 1 to 1 1/2 minutes. Blend sauces into butter. Add pecans and stir to coat well. Microwave on High 7 to 11 minutes or until pecans are cooked. Drain off any remaining butter. Turn pecans out onto paper towel. Store in airtight container.
Add yeast to warm water. Sift together next 6 ingredients. Add yeast to sour milk; refrigerate. Do not let rise. Can be kept at least 1 week. Drop by spoonful into a greased pan, touching sides. Bake at 425° for 12 minutes.
Mix and form into balls. Press hole with thumb and put olive in ball. Place on cookie sheet and freeze until firm. Bake frozen 10 to 15 minutes at 400°.
Mix first four ingredients and let stand in ice water for 3 hours. Bring remaining ingredients to boil with the cucumbers. Put in jars and seal.
Preheat oven to 350°. In a medium mixing bowl, beat cream cheese, egg, 1/3 cup sugar and salt with an electric mixer. Stir in chocolate chips; set aside. In another bowl combine flour, 1 1/2 cups sugar, cocoa, baking soda, salt and water. Next, mix oil, vinegar and vanilla. Add to flour mixture. Fill cupcake papers 1/2 full with cocoa batter. Place 1 teaspoonful cream cheese mixture in center of each cupcake and bake 15 to 20 minutes. No frosting is needed.
Cream sugar and oil. Add eggs; beat well Add vinegar and food coloring; beat well. Sift dry ingredients and add, alternating with milk. Add vanilla. Bake at 350° for 30 to 35 minutes. Best if made in 4 layers.
Heat oven to 350°. Mix shortening, sugar, egg, flour, baking powder, salt and nutmeg. Stir in alternately with milk. Fill greased muffin cups 2/3 full. Bake 20 minutes. Immediately roll in butter, 1/2 cup sugar and cinnamon.
Saute onion in margarine. Combine with soups, broth, green chilies and sour cream. Add deboned chicken. In a 9 x 13-inch baking dish, layer half of the tortillas, then half of the chicken mixture, then cheese. Repeat layers. Bake at 350° for 20 to 30 minutes.
Cream shortening, sugar and egg together. Mix and sift flour, baking powder and salt. Reserve 1/4 cup to flour blueberries. Add the remainder alternately with milk to the first mixture. Beat thoroughly. Stir in berries. Pour into a greased shallow pan and bake in a 350° oven for 40 to 45 minutes. Cut in squares and serve hot.
Mix all ingredients and pour into hot cast-iron skillet. Bake at 350° for 40 minutes or until brown and crusty.
Bake cake into 2 layers. When cool, slice each layer, making 4 layers. Mix coconut, sour cream and sugar. Save 1/2 cup of mixture. Spread rest between cake layers. Mix 1/2 cup coconut mixture with 9 ounces Cool Whip. Cover top and sides of cake. Refrigerate for at least 3 days before serving. Will stay good 2 or 3 weeks in refrigerator.
Sauce: Combine mayo, Parmesan and spices. Spread on pizza crust. Add other ingredients. Top with Mozzarella cheese.
Mix all ingredients together. Pour into a well-greased baking pan. Bake in a 350° oven for 1 hour.