HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown turkey in butter. Stir in flour, soup, consomme, onion, Worcestershire sauce, salt and pepper. Simmer for 1 hour. Add mushrooms and sour cream. Heat until warm. Serve over cooked noodles.
Saut onion in butter. Add flour, then milk; cook and stir until smooth. Stir in cheese, Tabasco, soy sauce, pepper and salt. Cook until cheese melts (stirring frequently to prevent scorching). Add beans, mushrooms, sliced water chestnuts and pimentos.
Cook potatoes with skins. Cool and peel; shred coarsely. Mix melted margarine with cheese and add to potatoes. Add onions, salt and pepper. Fold in sour cream. Put in baking dish. Sprinkle generously with paprika. Bake 30 minutes in a 350° oven. Serves 6.
Mix first 9 ingredients. Gently shape into 1-inch balls. Melt shortening in large skillet. Brown meatballs. Remove from skillet and pour off fat. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer uncovered for 30 minutes. Serve immediately or transfer to a slow cooker; keep warm on LOW.
Mix all ingredients. Cover and refrigerate overnight. Grill or cut into bite size pieces and broil. Great served as an appetizer or over rice as a meal.
Follow directions on box of pudding (mix with pecans). Layer vanilla wafers on bottom of bowl. Layer pudding on top of wafers. Layer sliced bananas on pudding. Continue layering wafers, pudding and bananas. Will fill one large bowl and a medium bowl. After all layers are finished, put Cool Whip on top. Garnish with finely crushed pecans.
Combine the first 5 ingredients and spread on ham slices and roll up. Chill overnight. Cut into 1 to 1 1/2-inch pieces. Serve with toothpicks. Can be made 1 to 2 days ahead and refrigerated.
Shred cheese. Let set to room temperature. Mix ingredients. Form into ball. Roll in pecan dust.
Crumble sausage in skillet; brown. Drain well and set aside. Line bottom of buttered, 13 x 9 x 2-inch baking dish with the crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage.
Cream sugar and butter; add beaten eggs and mix. Sift flour, baking soda, salt and cinnamon together. Stir apples into flour mixture. Add to creamed mixture. Add vanilla. Pour into greased 9 x 13-inch pan. Bake about 35 minutes at 325° or until it passes the toothpick test. Times vary due to amount of juice in apples. Serve with ice cream and sauce.
Place one crust in casserole dish (the crust will need to be floured according to directions on box). Mix other ingredients and pour in dish over crust. Place remaining crust over top. Crimp edges to seal. Slit top crust. Bake at 375° for 40 minutes.
Cook chicken to which salt and pepper is added, until well done. Let cool and remove meat from bones. Mix flour and salt in a bowl. Add chicken stock and eggs and mix well. Flour board and knead until smooth. Roll out a small portion of dough at a time to 1/8 inch thick. Cut in 1 inch strips and drop into 3 quarts chicken stock and chicken (boiling). Cook 20 minutes.
Preheat oven to 400°. Grease a 1 1/2 x 10-inch pie plate. Cook and stir beef and onion over medium heat until meat is browned. Drain spread in plate. Beat milk, baking mix, eggs, salt and pepper until smooth. Pour on top of meat in plate. Bake 25 minutes. Top with tomato, sprinkle with cheese and bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes.
Combine chocolate chips, butter, Eagle brand milk in large microwave safe mixing bowl. Place in microwave on High for 3 minutes. Remove and stir. Add marshmallows and pecans and mix well. Pour into 9 X 13 greased pan and spread evenly. Cool and cut into squares.
In skillet, brown the meat. In casserole dish, layer half the beans, meat, onion and cheese. Repeat layer with the other half of ingredients. Pour enchilada sauce over top and bake at 350° for 45 minutes.
Combine all dry ingredients, then add liquid ingredients. Cook over medium heat on stove, stirring with a wooden spoon until thickened, stirring constantly. Continue scraping the pan's bottom, moving the dough around until liquid has become solid. Turn out on counter and knead.
Combine sugar and water in saucepan, stirring; bring to a boil. Boil mixture for 3 minutes, stirring often. Add orange juice and grape juice. Chill mixture. Before serving, add ginger ale. Makes 1 1/2 gallons.
Butter 8-inch square pan. In saucepan, combine butter, milk, sugar and salt. Bring to a boil, over medium heat, for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chips, vanilla and nuts. Stir until marshmallows are melted. Pour into pan. Cool and cut.
Dissolve Jell-O in boiling water. Add pineapple juice and water to Jell-O. Chill until slightly thickened. Fold in pineapple, bananas, walnuts and coconut. Chill until firm.
Cook macaroni according to package. Drain. Put 1/2 of macaroni in 1 1/2-quart dish. Put in half of tomatoes next. Add salt and pepper and layer of cheese slices. Repeat with macaroni, tomatoes, salt and pepper and cheese on top layer. Dot cheese slices with butter. Pour 1/2 of tomato juice over casserole in one corner. Pour in milk to fill 1/3 of casserole. Bake at 350° for 30 minutes or until cheese is brown and milk is bubbly.
Remove crusts from bread. Butter bread slices heavy on one side. Stack in deep loaf dish or pan. Between each layer of bread, sprinkle raisins. Beat eggs until creamy. Add sugar, cinnamon and nutmeg. Add enough milk mixed with eggs to cover bread. Bake at 350° until good and brown on top.
Pour tomatoes into a cake pan. Add salt and pepper to season tomatoes. Melt oleo in small saucepan. Add flour to oleo and mix. Drop by tablespoon onto tomatoes. Bake at 375° for 35 to 45 minutes.
Prepare Kool-Aid according to package. Add 7-Up; mix well. Place in freezer; check in 1 hour. Ice should be forming around sides of container. Stir well; check and stir every 15 minutes until thickened.
Melt butter and put into a bowl. Mix sugar and cinnamon into a separate bowl. Put nuts in another bowl. Dip each biscuit into butter, then sugar mixture and then nuts. Place into a greased tube pan in layers. Bake 1 hour.
Preheat oven to 300°. In a medium bowl, combine flour, soda, salt and oats. Mix well with wire whisk and set aside. In a large bowl, blend sugar with electric mixer set at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add honey, vanilla and eggs. Mix at medium speed until fully combined. Add the flour mixture, raisins and walnuts and blend at low speed just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes or until cookies are light golden brown. Immediately transfer cookies with a spatula to a cool flat surface.
Combine undrained pineapple and eggs. Mix together sugar, flour and salt. Add to pineapple mixture. Pour into a greased 1-1/2 quart baking dish. Toss bread cubes in melted butter and place on top of pineapple mixture. Bake at 350° for 45-50 minutes. Yield 4 to 6 servings. You may serve cold or warm dolloped with plain whipped topping or top with mixture of whipped topping and a little cherry pie filling.
Mix sugar, cornstarch and gelatin; add boiling water. Cook until mixture is	clear,	about 5 minutes. Remove from heat. Cool. Place strawberries	into baked pie shell. Pour cooled mixture over berries and refrigerate 3 to 4 hours.	Top with favorite topping and serve.
Combine and cook lentils, water, bouillon, celery, carrots and onion for 40 minutes. Add potatoes; cook 20 more minutes. Stir in tomatoes; cook until heated.
Dissolve yeast in warm water. Mix all ingredients together and pour onto lightly floured paper and knead for just a minute. Put into bowl and cover. Refrigerate for 12 hours. Use as needed. Keeps for at least 2 weeks.
Fry onion in 4 tablespoons oleo; add flour and water, stirring constantly. When thick, add cheese. Combine sauce with broccoli; add eggs. Pour into greased 1 1/2-quart casserole. Top with buttered crumbs. Bake at 350° for 45 to 50 minutes.
Cream butter and sugar. Mix together dry ingredients. Add well beaten eggs alternately with dry ingredients. Add vanilla, raisins and pecans. Drop by spoon on greased cookie sheet. Bake in moderate oven (350°) 10 to 12 minutes. Makes about 100 small cookies.
Mix sugar, milk, butter and vanilla. Boil 2 minutes exactly. Turn off heat. Add marshmallows; add chocolate, one at a time. Pour into greased sheet. Cut in squares when cool.
Blend together (in blender) cream cheese, yogurt and sugar. Stir in pineapple. Spoon into 12 paper baking cups in muffin tins. Cover and freeze. Before serving, remove paper cups from salad. Arrange on lettuce leaves and top with nuts, if desired. Let stand 20 to 30 minutes before serving.
Sift dry ingredients into a bowl. Melt margarine and mix with cocoa and water. Bring to a boil and pour over dry ingredients. Add buttermilk and eggs. Bake in cookie sheet pan with edge at 350° for 15 to 20 minutes.
Mix in order of list. Pour in greased loaf pan. Bake at 350° for 45 minutes.
Cut meat to bite size. Fry meat; then add chili and simmer for 10 minutes. Add cactus and simmer for about 20 minutes. Eat with beans and flour tortillas.
In top of a double boiler, over boiling water, melt morsels with condensed milk and butter. Remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate mixture. Drop onto wax paper by spoonfuls.
Place popped corn in greased 13 x 9-inch baking pan. Melt margarine in saucepan over low heat. Add marshmallow cream; stir until well blended. Remove from heat. Stir in vanilla and salt. Pour mixture over popped corn and toss until well coated. Bake at 250° for 30 minutes, stirring every 15 minutes. Pour onto wax paper and cool. Store in tightly covered container. Makes 2 1/2 quarts.
Rub oil all over roast. Combine garlic and oregano and rub over the oiled roast. Place in shallow baking pan with fat side up. Bake at 350°, 20 minutes per pound. Serves 10 to 12.
Melt butter. Saute onion and potatoes and add remaining ingredients; mix well. Bring to a boil and simmer 30 minutes. Ready to serve. Makes 5 quarts.
Beat pudding mix with milk well, then fold in prepared whipped topping. Line a 9 x 13-inch pan with a single layer of whole graham crackers. Spread half of pudding mixture evenly over crackers. Cover with a second layer of crackers, then pour on the remaining pudding mix and a third layer of crackers.
Beat eggs until light; add sugar, zucchini and oil. Mix well. Sift dry ingredients and add to mixture; mix well and add nuts or raisins.
Mix crumbs, oleo and 1/2 cup powdered sugar. Press into bottom of cake pan. Mix cream cheese, 1 cup powdered sugar and Cool Whip. Place over crumbs. Top with pie filling.
Prepare 9-inch unbaked pastry shell. Peel and slice peaches. Combine sugar, flour, salt and nutmeg. Add to peaches and mix lightly. Turn into pastry shell. Pour whipping cream over top. Bake in hot oven at 400° for 35 to 45 minutes or until firm. Chill well before serving. Makes 6 servings.
Mix first 3 ingredients together, you'll have to use your hands to get it all mixed. Roll into 1-inch balls. Refrigerate overnight.
Heat raisins and apple juice concentrate in a saucepan. Boil about 3 minutes. Pour raisins and juice into a blender and puree. Mix raisin puree and remaining ingredients in a bowl. Add a few drops of water if necessary. Shape the mixture into small balls. Eat as is or refrigerate overnight. Makes about 30 small balls.
Mix in heavy skillet. Cook until water disappears and nuts have sugared. Separate quickly.
Brown meat with salt, pepper and onions; drain. Add French's taco mix and 2 cups water. Cook on medium heat until mixture is hot. Let simmer on low heat, stirring when needed until mixture is thick. Add drained corn and olives, if desired; heat. Thaw and separate tortilla shells. Grate each kind of cheese separately. Spray baking dish with Pam. Fill each shell with a small amount of cheese (with peppers) and meat. Roll filling into shell and lay in dish (side by side) and pour rest of meat sauce over rolled shells. Cover the top of shells with grated Cracker Barrel cheese; bake at 400° for 5 to 10 minutes until shells are hot and cheese has melted.
Layer in a large bowl in the order given. Do not toss! Make the day before serving.
Combine all ingredients. Mix well. Place in greased 5 x 11-inch loaf pan. Bake 1 hour at 325°.
Put ingredients in crock-pot. Cook on high 4 hours or put in oven for 1 hour.
Mix sugar, cornstarch, salt and egg yolks together thoroughly in saucepan. Combine evaporated milk and water; stir into sugar mixture until smooth. Cook over low heat, stirring until thickened, about 10 minutes. Remove from heat; stir in vanilla and let cool completely. Arrange bananas in baked pie shell. Cover with cool mixture. Spread with whipped cream or whipped topping and refrigerate.
Put graham cracker crumbs in bottom of dish; dampen crumbs with melted butter. Mix cream cheese, lemon juice and milk together in bowl and pour over crumbs. Put in refrigerator to chill. When chilled, put pie filling on top and serve or refrigerate.
Combine soups and milk in a large bowl; mix well. Stir in chicken and spoon into a lightly greased 12 x 8 x 2-inch baking dish. Prepare stuffing mix according to package directions. Spoon evenly over chicken mixture. Cover and bake at 350° for 20 minutes. Remove cover and bake 15 minutes.
Cream butter and salt with electric mixer. Add syrup 1 tablespoon at a time, beating after each addition until thoroughly blended. Serve on waffles, toast, biscuits, muffins or gingerbread. Makes about 3 cups butter.
Mix all ingredients; knead on lightly floured board only until smooth. Roll very thin and cut into approximately 1-inch slices. Tear off bite size pieces and drop into boiling chicken broth (1 to 2 tablespoons margarine may be needed if chicken isn't fat enough). Cook, uncovered, for 15 to 20 minutes, until tender. Stir to keep from sticking.
Mix all ingredients. Shape into loaf. Bake at 350° for 45 minutes. Cover with sauce. Bake another 15 to 20 minutes. Serve.
Combine all ingredients in large kettle or Dutch oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat; remove from heat. Cool quickly by setting kettle in sink of ice water. Put vegetable mix into 4 (1-quart) freezer containers, leaving 1/2-inch space at top. Seal, label and freeze. Use within 6 months. Makes about 15 cups of Mix. Can also be used in Alphabet Vegetable Soup (See Salad/Soup section).
Soak cucumbers in lime water for 24 hours. Drain and cover with clear water for 3 hours (change water once each hour). Prepare juice and heat to boiling. Pour hot juice over drained cucumbers and let set overnight. Next morning, heat for 30 minutes and place in jars. Seal while warm.
Simmer all ingredients with the cans of beans. Delicious alternative to basic baked beans!
In medium saucepan, melt 2 tablespoons margarine. Add diced onions, salt, pepper and flour; stir. Add clams and clam juice. Stir. Add milk and water; heat to a boil. Serve over noodles.
Put all ingredients in roaster and mix well. Bake at 350° for 2 1/2 hours.
Mix first 4 ingredients and shape into log. Roll in crushed pecans and chill.
Melt butter. Add milk and heat to scalding. Beat eggs. Add sugar, vanilla and salt. Stir into milk. Pour into a 9-inch unbaked pie shell. Sprinkle with nutmeg if desired. Bake at 425° for 10 minutes. Reduce heat to 350° and bake 10 minutes longer.
Combine crumbs, 1/4 cup sugar and margarine. Press onto bottom of spring-form pan.
In top of double boiler, place caramels and water. Heat over boiling water, stirring often, until melted and smooth. Combine cereal and pecans in large bowl. Pour melted caramels over cereal and nuts. Toss until well coated. Pull apart and roll into balls the size of walnuts.
Cut cheese into 20 (1/2-inch) cubes. Shred remaining cheese; set aside. In bowl, mix with hands, beef, bread crumbs, milk, onion, salt, pepper and egg. Make meatballs around cube of cheese, so cheese is in center of each. In skillet, heat oil and lightly brown meatballs. Place in baking dish. Cover with spaghetti sauce. Sprinkle with cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease 9 x 13-inch pan. Combine eggs, oil and Bisquick. Add remaining ingredients and spread into pan. Bake 25 to 30 minutes or until brown. Cut into bite size squares. Serve hot or cold.
Scald milk and butter in top of double boiler over boiling water. Cut bread into 1/2-inch cubes. Add to milk. Cover and remove from heat. Beat eggs until frothy. Add sugar and salt. Stir hot milk and bread into egg mixture. Add nutmeg, vanilla and raisins, mixing well. Pour into 1 1/2-quart casserole or baking dish. Place in pan of hot water. Bake at 350° about 1 hour or until a knife inserted in the center comes out clean. Makes 6 servings.
Brown sausage, onion, zucchini and corn in skillet. Lower heat; cover and simmer for 15 to 20 minutes. Remove from heat; cover with cheese and let set for 5 minutes or until cheese is melted. Serves 4.
Brown beef, onions and green peppers; drain. Add tomato sauce, chili powder and garlic salt. Simmer while preparing dough.
Cook wild rice as according to package directions; drain. Add remaining ingredients. Serve warm, adding cheese slices (Velveeta). Mix together broccoli and can of mushroom soup. Serves 5 to 6.
Crumble ground beef; stir in onion. Cook until beef is brown. Stir in tomato sauce, cheese, salt and instant rice. Cook awhile. I usually precook peppers awhile in microwave.
Blend all 4 ingredients together and chill. Serve with Pineapple, bananas, strawberries, watermelon, peaches, apples, cantaloupe, etc.
Brown hamburger. Combine all ingredients in a crock-pot. Set on low for 2 to 4 hours. Serve with Cheddar cheese over boiled potatoes.
Boil rice in slightly salted water and when done, strain and hold under cold tap water to wash off starch. Drain thoroughly. Add chopped tomato to the tomato sauce and mix with rice. Season to taste. Add beaten egg yolks and peas and fold in the stiffly beaten egg whites.
Fry bacon, set bacon to drain; reserve 1 to 2 tsp. drippings. Put potatoes and water on, bring to a boil, simmer until done. Saute onions (and celery if desired) in bacon drippings until transparent, add seasonings. Combine all of the above and add the half & half and the corn; simmer 30 minutes to 1 hour to meld flavors.
Mix together sugar and cornstarch. Add eggs, saving whites for meringue. Add margarine, lemon and milk. Pour into an unbaked pie shell and bake at 350°. When nearly done, top with egg whites which have been stiffly beaten with 6 tablespoons sugar added. You may also add 1/4 teaspoon cream of tartar to egg whites.
Cook potatoes and then cool. Mix all ingredients and combine thoroughly (mixture may be more moist than normal).
Mix oil and vinegar well. Add salt, hot sauce, lemon or lime juice and garlic powder to vinegar and oil mixture; mix well. Pour over tomatoes, onion and bell pepper. Refrigerate before serving.
Heat sauce and jam until jam melts. Stir in sesame seed. Remove from heat. Season chops with salt and pepper.
Chop cucumbers and onions. Sprinkle salt over and let set overnight. Drain. Add all but celery seed and boil for 20 minutes. Add celery seed and boil 5 minutes more. Add green food coloring (11 drops) and seal. Makes 5 to 6 pints.
Spread zucchini in a 9 x 13-inch glass casserole dish. Sprinkle garlic salt over zucchini. Microwave margarine and onion for 2 minutes at full power. Mix cream cheese with margarine-onion mixture until smooth. Spread over zucchini. Sprinkle cracker crumbs over cheese mixture. Bake at 350° for 20 minutes. Serves 8.
Mix first three ingredients. Spread in buttered 9 x 13-inch pan. Place walnuts on top of mixture. Blend next four ingredients until smooth. Pour on top of cake mixture. Bake at 375° for 45 minutes.
Bake cake as directed on box. Prepare one small box jello and congeal slightly.
Cut crowns of broccoli off of head. Chop cloves of garlic into small pieces. In large frying pan, heat olive oil and garlic. When garlic starts to brown, remove from heat. When cooled, add chicken broth; reheat. Cook cavatelli to desired tenderness. Steam broccoli to desired tenderness. Add cavatelli and broccoli to frying pan. Add fresh cracked pepper to taste. Simmer for 5 minutes. Serve with grated Parmesan cheese.
Combine all ingredients; store in an airtight container. Makes 1 cup, enough to coat 3 pounds of chicken parts.
Mix brown sugar and prepared mustard; spread on ham. Boil water and vinegar and pour around ham slices. Bake in 325° oven 1 hour, uncovered.
Mix and stir first 3 ingredients over low heat until gelatine dissolves. Add 1 small can of crushed pineapple and juice of one lemon. Chill in refrigerator until slightly thickened. Prepare 2 envelopes of Dream Whip by directions on package. Add to gelatine mixture. Crumble angel food cake in mixture and fold to combine. Pour in large pan.
Brown meat and onions. Drain. Mix all remaining ingredients with meat, except tortillas, and cheese. Cook 10 minutes. Heat butter in skillet, and heat tortillas on both sides. Spray dish, put tortillas on bottom of dish, then meat mixture. Then cheese, then tortillas, and continue until cheese is on top. Bake for 30 minutes for 350 degrees.
Place the dried beans in a mixing bowl, cover them with water and let soak overnight. Drain; turn into a large soup pot and re-cover with water. Add the smoked ham hock and simmer slowly for about 4 hours until beans are cooked tender. Add salt and pepper to taste. Just before serving, bruise the beans with a large spoon or ladle, enough to cloud the soup. Serves 6.
Heat shortening or butter in a skillet. Add onions and simmer until yellow. Add ground beef and brown slightly. Add remaining ingredients, then pour in baking dish. Bake at 400° for 30 to 40 minutes.
Cover scallops with bread crumbs and little melted butter. Place in buttered casserole. Mix rest of melted butter, white wine and lemon juice. Pour over scallops. Bake at 425° for 15 to 20 minutes. Check after 10 minutes.
In medium skillet, cook and stir meat, macaroni, onion and green pepper. Cook until meat is browned. Drain off fat. Stir in remaining ingredients. Heat to boiling. Reduce heat, cover and simmer until macaroni is tender, about 20 minutes. Uncover and simmer until sauce is desired consistency. Makes 4 servings.
Saute hamburger until no longer pink. Add onion and cook until done. Add tomato sauce and seasonings to taste. Heat thoroughly. Layer tortillas in casserole with sauce, corn and cheese; ending with cheese and olives. Bake 30 minutes at 325°.
Saute garlic, celery, carrots and whatever vegetables in olive oil, slowly. Can cover pan until they are pretty tender. When veggies are about done, add chopped basil and dump in the tomatoes. When fresh tomatoes are in season use them. Salt and pepper to taste; let simmer until ready to serve. Serve over cooked pasta or split baked potatoes. Serves 3 or 4 people.
Mix and bake fudge brownie mix according to directions on box. Mix Baker's coconut long shreds with the Eagle Brand milk. Spread mixture over baked brownies. Cover entire top with chocolate fudge frosting. Very rich. Enjoy!
Mix graham cracker crumbs and melted butter; press into a 9 x 13-inch pan. Beat eggs, sugar and butter together for 10 minutes. Spread over crumbs. Slice bananas lengthwise; place on mixture. Drain the crushed pineapple; spread over bananas. Cover with whipped cream. Sprinkle with chopped nuts and chill.
Brown roast on both sides in hot oil. (Use Dutch oven, if possible; otherwise, use a good heavy pot.) Combine teriyaki sauce, vinegar and 1 1/3 cups water. Pour over roast. Cover and simmer 1 hour. Turn roast and repeat for other side, 1 hour longer.
Cook meat and onion; drain. Add salt and pepper. Put in 9 x 13 x 2-inch baking dish. Mix 1/2 can water with cream of mushroom soup and spread on top of meat. Mix 1/2 can of water with Cheddar cheese soup and spread on top. Layer Tater Tots on top. Bake at 350° until Tater Tots are brown and mixture is bubbly. Serves 8 to 10.
Mix all ingredients together. Bake in floured and greased Bundt pan at 325° for 1 hour and 15 minutes.