HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Grease 9-inch pie plate with shortening or spray. Mix onion and milk in small bowl. Let stand 3 minutes. Spoon corned beef hash into prepared pie plate. Spread evenly over bottom and sides to form a shell. Spoon spinach over hash. Beat together eggs, milk mixture, salt, pepper and nutmeg in a bowl. Pour over spinach and mix together lightly. Bake, uncovered, 40 to 45 minutes or until custard is set. Sprinkle with Parmesan cheese before serving. Makes 6 servings.
Cook macaroni and add to browned ground beef with green pepper. Add corn, tomatoes, cheese, olives and pimientos. Bake about 1 hour at 350°.
Mix first 3 ingredients and press into 11 x 19-inch or 12 x 20-inch pan. Bake at 350° approximately 15 minutes.
Combine first 5 ingredients and beat well. Blend in the remaining ingredients and mix well by hand. Bake in a greased 9 x 5-inch loaf pan at 350° for 60 to 70 minutes.
Return hamburger back into a large kettle; add spaghetti sauce. Simmer 10 minutes. Remove from heat. Pour into large casserole dish. Add drained noodles; top with grated cheese. Mix butter with Ritz cracker crumbs. Sprinkle liberally over top.
Batter steak in flour; add to hot grease and cook until brown on both sides. Take out and put on paper towels. Pour off part of your grease and add margarine. Add enough flour to make a thick paste; brown and add enough water to make a thick gravy. Add steak to gravy, cover and simmer for 15 minutes.
Mix cream cheese and sugar together with mixer. When thoroughly blended, add the Cool Whip and blend the mixture until it all has the same consistency. Spread the mixture into the crust. Now, pour the pie filling over the top. Chill before serving.
Preheat oven to 350°. Combine ingredients in a bowl. Grease bottom of 8 1/2 x 4 1/2-inch loaf pan. Pour batter into pan. Bake 50 to 55 minutes. Cool before slicing. Makes 8 to 10 servings.
Cook potatoes in skins. Chill, peel and grate into large bowl. In medium saucepan over low heat, combine butter and cheese, stirring occasionally until almost melted. Remove from heat. Add sour cream, onions, salt and pepper. Pour over potatoes that have been placed in buttered 9 x 13-inch baking dish. Dot with butter. Bake for 45 minutes in a 350° oven. Serves 8.
Let anger brew to the simmering point. Remove from heat before it comes to a boil. Combine with self-confidence. Add savvy, determination and purpose and mix energetically with optimism until well blended. Be careful not to crush, beat or whip into a frenzy or mixture will turn sour. Top off with a generous helping of the sweetness of life. Shake yourself vigorously, then let settle. Serves anyone willing to sample it.
Bring to a boil; add vegetables and bring to a boil again. Cook 3 minutes. Pack in sterilized jars. Makes 4 pints.
Make a paste using two parts of table salt and one part of lemon juice. Apply the paste to rusted area with a dry cloth and rub. Mix only what you intend to use in a short time as it will dry out and harden.
Mix and chill, covered, 1 hour. Serve with chips. Tortillas are best to me! Try topped with 1 cup sour cream.
Sprinkle chicken with salt and pepper. In a large ovenproof fry pan, place butter and melt over medium heat. Add chicken pieces, 6 at a time, and brown on both sides. Remove browned chicken from pan and pour off drippings. In same pan, place sausage, onion, celery and green pepper. Cook, stirring often, about 5 minutes or until sausage is crumbly and vegetables are tender. Pour off drippings. To sausage mixture in pan, add rice, corn and chicken broth. Stir well and bring to a boil. Remove from heat and arrange chicken on top of rice mixture. Cover and bake in a 350° oven for 30 to 45 minutes or until chicken is done.
Preheat oven to 350°. Beat together sugar and eggs; beat in oil and vanilla. Stir in apples. Sift flour, salt, baking soda, cinnamon and nutmeg; fold into apple mixture. Pour into oiled 9-inch square pan. Bake 45 minutes or until done.
Melt chips, milk and butter. Remove from heat. Add marshmallows and nuts. Spread into a 9 x 13-inch (lined with waxed paper) pan. Chill for 2 hours. Cut into 2-inch squares.
Remove large stems from spinach. Tear spinach into bite size pieces; place into bowl and set aside. Heat oil in large, nonstick skillet over medium heat. Add onion, green onions and garlic; saute 4 minutes. Add bell pepper; saute 2 minutes. Add beans, water, vinegars, salt, red pepper and black pepper; cook for 2 minutes, or until thoroughly heated, stirring frequently. Immediately pour bean mixture over the spinach and toss. Yields 6 servings.
Mix well and roll into two logs. Roll again on crushed pecans and dried parsley. Place in Saran Wrap or foil. Place in refrigerator for at least 4 hours. May be frozen; eat with crackers.
Combine cabbage, carrots, bell pepper and onions. Sprinkle with celery seed. Heat oil, vinegar and sugar. Pour over first mixture. Refrigerate overnight. Can be drained or not.
Boil sugar, cinnamon, cloves and water for several minutes. Add tea bags and simmer. Remove tea bags; add remaining ingredients. Heat to boiling point. Serve hot.
Measure flour into sifter; add baking powder, salt and sugar. Beat egg and blend in milk. Add apples, sprinkled with lemon juice. Sift in dry ingredients and add melted butter. Beat until just mixed. Bake on hot griddle. Serve with melted butter and top with jelly.
Mix ingredients well. Put in unbaked pie shell. Bake at 350° for 25 minutes.
Before starting, sample rum to check quality. If satisfactory, then proceed. Select large mixing bowl, measuring cup and stop to check rum again. It must be just right! To be sure rum is proper quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat as many times as necessary to ensure good quality. With electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thuger and beat again.
Mix starter, milk and 1 cup of the flour in a large bowl (the night before if you're serving the biscuits for breakfast; in the morning if you want them for dinner). Cover and keep at room temperature to rise. Turn this very soft dough out onto 1 cup flour on a bread board. Combine salt, sugar, baking powder and soda with remaining 1/2 cup flour and sift over the top of the soft dough. With hands, mix dry ingredients into soft dough. Knead lightly to get correct consistency.
Mix sugar, cinnamon and nuts. Sprinkle half the cinnamon nut mixture into a well-greased 12 cup Bundt pan. Combine cake and pudding mixes with oil, water or juice, eggs and flavoring in mixer bowl. Beat at medium speed 8 minutes. Pour half the cake batter into Bundt pan; add remaining nut mixture, then the remaining cake batter. Bake at 350° for 50 minutes or until a toothpick inserted near center comes out clean. Let cool 10 minutes, then remove to wire rack to cool completely. Great for breakfast, as a snack or for dessert!
Beat together the mayonnaise, cream cheese, sugar and cranberry sauce. Mix in drained pineapple and Cool Whip. Put in loaf pan and freeze.
Pour boiling water into blender container. Add gelatin and blend at low speed until completely dissolved, about 30 seconds. Add ice cubes and stir until ice is partially melted. Add strawberries, reserving 6 halves for garnish, if desired, and the whipped topping. Blend at high speed 30 seconds or until smooth.
Cut up cucumbers, green pepper and onion. Put in bowl and add salt and celery seed. Stir and let set for 1 hour.
Mix soda, sugar and flour. Dissolve yeast in warm water. Mix all ingredients in warm water together and put on floured board and work adding a little flour until it can be handled. Pinch off biscuits or roll and cut biscuits, as many as desired. Put remainder into covered container and keep in refrigerator.	Use as needed. Will keep several days.
Preheat oven to 325°. Beat eggs slightly. Add milk, sugar and salt. Add the corn to the remaining ingredients. Add to milk mixture. Stir. Pour into 8-inch greased casserole and bake for 1 to 1 1/2 hours. Serve with hot or mild cheese or tomato sauce.
Put all ingredients into a mixing bowl; stir until well blended. Delicious on sliced cucumbers and onions or cole slaw.
Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; stir in pecans. Combine pumpkin mixture and ice cream in chilled bowl.
Scald 1 1/4 cups milk on stove. In a separate bowl, beat egg yolks; gradually stir in sugar, then flour, cornstarch, salt and rest of milk. A little milk can be added along with the flour and cornstarch if it gets too thick. Stir this into hot milk and bring to a boil. Remove from heat and add butter and vanilla. Let cool a little and pour into pie shell.
Brown meat. Add onion, tomatoes, chili powder, salt and pepper, increasing chili powder if needed. Cover and simmer 2 hours. Grate cheese, chop tomatoes and lettuce. Fill taco shells with meat and toppings as desired.
Heat oven to 350°. In large skillet, saute beef until brown. Add onion and green pepper. Cook until tender, then drain. Stir in tomatoes, beans and seasonings and bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked macaroni.
Dissolve jello in boiling water. Add remaining ingredients. Pour in individual molds or one large mold or dish. Chill until set.
Blend together oil, sugar, eggs and vanilla. Sift together flour, salt, powder and soda and gradually mix with oil, sugar, eggs and vanilla mixture. Fold in pecans and apples. Pour into well greased and floured tube cake pan. Preheat oven to 325° and bake for 1 hour or until cake tester comes out clean when inserted in cake. Top with Apple Cake Topping.
Soften cream cheese. Mix all ingredients well. Add a little more mayonnaise, if necessary to obtain a good spreading consistency. Serve with crackers.
Lightly grease a large sheet of waxed paper and two small spoons. Melt together margarine and marshmallows; stir until smooth. Remove from heat and stir in cornflakes. Working quickly with prepared spoons, drop small mounds of cornflake mixture onto waxed paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with a hole in the center. Decorate with red-hot candies. Makes 24 wreaths.
Mix together the flour, pepper and salt. Coat the cubes of meat thoroughly in the flour and brown in the oil in a large frypan. As each piece browns, remove from the frypan and put into a crock-pot or Dutch oven.
Beat egg white in small bowl at medium speed for 2 minutes. Boil sugar, corn syrup and water to hard boil stage or until it forms a thread when poured from spoon. Pour hot syrup in beaten egg white while beating at high speed. Combine with egg white (already in stiff peak) until it stands up in peaks. Add vanilla and mix. Spread on cooled cake.
Beat sugar, oil and eggs together by hand. Add flour, baking soda, salt, baking powder, cinnamon, zucchini and nuts. Pour into greased jelly roll pan. Sprinkle with chocolate bits. Bake for 40 minutes at 350°. Check after 30 minutes for doneness. Cool.
In frypan over medium heat, in hot oil, cook chicken until browned on both sides. Pour off fat. Stir in soup, lemon juice, seasonings and crushed marjoram leaves. Heat to boiling; reduce heat to low. Cover; simmer for 30 minutes or until chicken is tender, stirring occasionally. Garnish chicken with lemon slices. Serve with long grain and wild rice, if desired.
Add noodles to large pan of boiling water. Boil until tender. Brown ground beef and onion. Drain oil. Add sauce and heat. Drain water from noodles.
Saut onions in olive oil until tender. Add garlic, tomatoes, salt and pepper, about 3 tablespoons Parmesan cheese and about 2 to 3 tablespoons basil. Bring to boil; reduce heat and simmer 45 minutes. Serve over hot pasta.
Mix all ingredients in large bowl. Store in airtight container. To prepare, allow 2 heaping teaspoons per cup of boiling water.
Combine first 5 ingredients in pan. Cook and stir constantly over low heat for about 10 minutes or just until the egg yolk begins to thicken. Do not boil. Remove from heat and add coconut and pecans.
Blend sour cream, mayonnaise and salad dressing mix. Stir in remaining ingredients. Chill overnight.
Dissolve yeast in water. Add flour and mix to make a stiff dough. Knead thoroughly. Place in greased bowl and turn, greased side up. Let rise in warm place 45 minutes.
Preheat oven to 375°. Rub meat with salt and pepper. Place meat, fat side up, in a shallow baking pan. Put roast in oven and cook for 1 hour. Turn off heat; do not open door at any time, regardless of length of time the meat has been in oven. Thirty to forty minutes before serving, turn oven on again to 375°. Cook meat for 30 to 40 remaining minutes. Remove roast to serving platter. Meat will be very brown and crisp on outside. Carve thin slices.
Prick both sides of steaks with fork and place in large shallow dish. Combine remaining ingredients; pour over steaks. Cover; marinate 24 hours in refrigerator, turning occasionally. (Can marinate for 4 to 6 hours and will taste just as good.) Remove steaks from marinade. Grill over hot coals 4 to 5 minutes on each side or until desired degree of doneness. Slice steaks across grain into thin slices. Good served with a rice casserole. Serves 6 to 8.
Mix uncooked rice with chicken broth, pepper and basil. Chop broccoli and place on rice. Lay chicken on top. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 400°. Beat eggs at high speed on electric mixer until thick and lemon colored. Beat in flour, 1 tablespoon sugar, salt and milk. Using 1 tablespoon per pan, butter and preheat two 9-inch pie pans in hot oven. Pour batter into pans and arrange apple slices on top. Sprinkle with mixture of 2 tablespoons sugar and 3/4 teaspoon cinnamon. Bake 15 to 20 minutes. Serve warm with maple syrup or sprinkle generously with powdered sugar. Serves 4.
Cream butter and sugar. Add eggs, slightly beaten. Add flour, salt and baking powder. Add nuts and vanilla. Bake for 45 minutes at 275°.
Place lupini beans into large pot of water, set aside and soak overnight. Drain water and refill. Bring to boil for 10 mins. Drain water and refill with fresh, cold water. Let set and then strain and drain water (cleaning both pot and strainer each time, clean water will take residue off) and refill. I like to do this 4 times a day. After 4 to 5 days, taste them. When no longer bitter, they are done. Add water and salt to jar and cold pack or keep refrigerated.
Stir all ingredients together; put in preheated and greased iron skillet. Bake 45 minutes at 350°. Makes one medium size skillet.
Mix flour, salt and pepper thoroughly, pounding into steak. Brown meat in hot shortening. Add onion, tomatoes and green pepper; cover. Cook over low heat in 350° oven for about 1 hour.
Melt bark in microwave. Stir in rest of ingredients. Drop by teaspoon on waxed paper.
Heat oil over medium-high heat in Dutch oven. Brown drumsticks on both sides. Add shallots, mushrooms and potato. Pepper lightly. Pour in white wine or chicken stock. Cover and lower heat. Simmer for 20 minutes.
Combine ingredients, mixing until blended. Spoon mixture into small, greased casserole dish. Bake at 375° for 15 minutes. Serve with crackers.
Chop dried beef. Melt butter in saucepan over low heat. Blend flour, salt and pepper. Add milk, stirring constantly. Add dried beef and cook until thickened.
Mix well as usual for a cake. Bake at 375° for 30 minutes. Serves 12.
Mix together in bowl flour and sugar and set aside. Bring to boil and pour over flour mixture: margarine, cocoa, oil and water. Mix together and add buttermilk, cinnamon, soda, vanilla and eggs. Pour into greased Bundt pan. Bake at 375° for 35 minutes. Let cool in pan.
Combine zucchini and onion. Saute in pan 5 minutes. Drain. Combine soup, sour cream and carrots in bowl. Set aside. Brown ground beef. Spray Pam in casserole dish. Layer ingredients: croutons mixed with butter, zucchini and onion mixture, beef and soup mixture and top with rest of croutons. Sprinkle with grated Parmesan cheese. Bake at 350° for 30 minutes.
Add cool whip to cooked dressing when cool. Add fruit and stir gently. Cut grapes in half and cube bananas.
Separate rolls into 4 rectangles and seal perforation. Put 1/2 cup chicken mix on dough. Roll over and seal or pull up corners together. Brush with melted oleo. Dip into crushed croutons or sprinkle with Parmesan cheese. Heat soup with a little milk, spoon over puffs. Bake on cookie sheet in 350° oven until golden brown, about 20 to 25 minutes.
Layer cauliflower, onions, green pepper and crumbled bacon. Mix Miracle Whip, bacon grease, sugar and vinegar together and pour on top. Cover with cheese. Cover and refrigerate overnight or 24 hours.
Brown meat and onions and drain. Add all other ingredients. Cook on low heat for about 2 hours.
In Dutch oven or large pot over medium-high heat, heat ham bone, split peas, carrots, onion and 5 1/2 cups water to boiling. Tie parsley, peppercorns, thyme and bay leaf in a cheesecloth bag. Add to ham bone mixture. Reduce heat to low; simmer covered 1 hour. Discard spice bag. Add salt to taste. Remove bone from soup; cut off meat and return only meat to soup. Makes 7 cups.
Preheat oven to 350°. Butter a 6-cup casserole dish. In saucepan, melt butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 to 3 minutes. Be careful not to brown the flour.	Remove from heat. Slowly whisk in the	cream and milk. Stir in the Worcestershire sauce, salt, pepper, celery, onion and pimento.	Add 1/2 cup of the cheese and crabmeat, mix well. Pour the mixture into the prepared casserole and top with remaining 1/4 cup cheese.	Bake until the cheese is lightly browned (about 20 minutes). Serve at once.
Prepare vegetables in food processor. Soak in salt and water enough to cover ingredients for 2 hours. Drain, wash and drain again. In large saucepan boil vinegar, sugar, turmeric, mustard seed and celery seed. Add ingredients and boil 5 to 7 minutes. Fill hot jars and seal.
Beat butter and sugar until creamy, then stir in cake flour, walnuts, vanilla and water. Chill until firm enough to shape with fingers. Form into date shaped pieces. Bake at 400° for 10 to 12 minutes. Roll in sifted sugar when removed from oven (can shake a couple at a time in a plastic bag). Makes about 40 to 45 small balls.
Preheat oven to 350°. Cream shortening and sugar. Blend in eggs and molasses. Sift together flour and all spices. Add flour and buttermilk alternately to first mixture. Blend well, but do not beat. Spoon batter into well greased muffin pans. Bake 25 to 30 minutes. Makes 12.
In a small saucepan, over high heat, heat fruit, sugar substitute and lemon juice to boiling; boil 3 to 4 minutes, stirring frequently.
Mix all ingredients together until well blended. Store in airtight container until ready to use. Place 1/4 cup cocoa mix in 1 cup hot water to serve. Stir until dissolved. Enjoy.
Combine first 5 ingredients in a casserole dish. Season to taste. Top with bacon slices. Bake at 300° for 1 hour.
Cream together butter and sugar. Blend in egg. Sift together flour, salt, baking powder and add vanilla. Add the sifted mixture to the creamed mixture. Mix well. Divide dough into two parts. Chill 1 to 2 hours. Roll dough, one part at a time, to 1/8-inch thickness and cut with cookie cutters. Keep the other half of dough chilled until ready to roll out. Transfer to cookie sheets and bake at 375° for 8 to 10 minutes. Remove cookies to wire rack for cooling. Yield: 2 dozen cookies.
Drain crushed pineapple. Mix pineapple with finely cut marshmallows. Fold in whipped cream or Cool Whip. Cover and chill for 3 hours. Shape into 8 balls and roll in 1 cup of chopped almonds or pecans.
Combine the first 4 ingredients. Cook over medium heat, stirring constantly, until mixture thickens and just comes to a boil. Add butter, stir and let cool.
Dissolve yeast in 1/4 cup warm water. Scald milk. Add sugar, salt and butter. Cool to lukewarm. Stir in 3 cups of flour until a thick batter. Add softened yeast and eggs. Add 2 cups of flour to make dough soft, but not sticky. Knead for 5 minutes.
Cream butter and sugar. Add eggs, flour and vanilla. Spread on lightly greased cookie sheet. Bake at 350° for 15 minutes. Place candy bars evenly on top as soon as removed from oven. Spread like icing. When melted sprinkle with nuts.
Cream butter and powdered sugar. Add rest of ingredients. Drop by teaspoonfuls onto cookie sheet. Roll in balls. Bake at 350° for 15 to 18 minutes. Remove from baking sheet and roll in powdered sugar.
Combine flour, baking powder and salt. Beat together peanut butter, brown sugar and vanilla until smooth. Add to flour mixture, blending just until dry ingredients are moistened. Pour into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 60 to 65 minutes.
Cut franks into eighths and arrange in circle on plastic-coated paper plate. Mix together jelly and mustard. Spread over pieces. Stick a toothpick in each piece. Microwave each plate on High 2 to 3 minutes.
Mix all dry ingredients first. Add all wet ingredients. Mix well. Bake at 350° or 335° until done.
In pan combine all ingredients. Bring to a boil; reduce heat. Simmer covered for 25 minutes until rice is done. Garnish with green onion. Makes 6 servings.
Mix together. Put in casserole dish and bake at 350° for 1/2 hour to 45 minutes.
Brown steak strips in oil. Add some soy sauce. While browning meat, cook Rice-A-Roni according to package directions. Mix meat and Rice-A-Roni. Cook vegetables in hot oil to desired tenderness in a large pan or wok. Put vegetables over rice and steak mixture. Top with Chinese noodles.
Mix together fruit punch and lemon juice. Scoop vanilla ice cream into 10 glasses. Add half the punch mixture. Stir lightly. Add remaining punch. Fill glasses with lemon-lime beverage. Top each with a scoop of vanilla ice cream. Makes 10 servings.
Brown sausage and onion. Add cheese, celery, soup and eggs. Mix well. Layer with 2 cups Rice Krispies in large casserole dish, ending with meat mixture. Bake at 350° for 40 minutes. Serves 15.
Melt butter in saucepan. Stir in salad dressing and mustard. In a shallow bowl, mix bread crumbs, parsley, poultry seasoning, onion powder, salt and pepper. Flatten chicken breasts to an even thickness. Dip into butter mixture. Coat with crumbs and arrange on a greased baking pan. Bake at 350° for 45 minutes or until tender. Makes 12 to 14 servings.
Add boiling water to Jell-O. Mix well. Add orange juice concentrate. Add drained oranges and pineapple. Mix well. Refrigerate overnight.
Prepare coals to low or medium heat. Oil grid. Combine Italian dressing, mustard and pepper. Place pork 4 to 6 inches from heat to cook slowly for 12 to 18 minutes. Brush frequently with sauce. Turn with tongs. Continue cooking slowly for another 12 to 18 minutes, brushing with sauce to keep moist. Juices should run clear when done. Serves 2. Preparation time: 30 minutes. Cooking time: 30 minutes. Total time: 60 minutes.
Scald milk; stir in sugar, salt and butter. Stir until butter is melted and cool. Sprinkle yeast in warm water. Add to the milk the yeast, water and dry potatoes. Add flour. Stir until smooth. Add enough flour to make stiff dough. Let rise once in same bowl until double, then punch down and make into rolls. Bake at 400° for 12 to 15 minutes.
Mix pineapple and sugar. Mix jello with hot water and add to pineapple and sugar. Let stand until it starts to jell, then add cheese, whipped cream and pecans; mix well and let stand overnight in the refrigerator.
Brown beef or leftover roast, cut in small pieces, slightly in large pan or Dutch oven. Add onion, mixed vegetables and cabbage. Dump in tomatoes. Cut up some with spoon as you mix in a little. Add V-8 juice. Simmer as long as you like on a cold day, or in crock-pot if you can't be home. Shortly before serving, add a handful of rice, macaroni or alphabet macaroni.