HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in baking dish and spread potatoes over butter. Mix onions with the soup and sour cream and spread over the potatoes. Sprinkle cheese over top. Crush potato chips or cornflakes and place over cheese. Bake at 350° for 1 hour.
Melt oleo and chocolate. Put sugar, flour, eggs, nuts and vanilla flavoring in a bowl. Add melted oleo and chocolate to this mixture. Stir just enough to mix. Bake at 350° for approximately 35 minutes. Makes 18 cupcakes.
Chop onion. Brown beef, onions and seasonings. Drain fat. Add to hamburger mixture the water and tomatoes. Add chili powder. Simmer 1 to 1 1/2 hours until flavors are blended. Stir frequently.
In a food processor, chop the venison and the bacon to medium fineness. In a large bowl, mix the meat with the remaining ingredients. Divide into 6 portions and form into patties while you prepare the grill. When coals are ready, toss in four soaked wood chunks. Position and fill the water pan. Position the grate and arrange patties over water pan. Cover grill, adjusting vent holes for outside temperature. After a half hour, rotate and flip the burgers. Cook 30 to 45 minutes longer, until desired doneness. Makes 6 servings.
In a bowl, mix together first 7 ingredients until creamy. Form 1-inch balls. Roll in cheese. Cover and refrigerate until serving.
Mix all the above ingredients except cheese and bread. Pile on the buttered slices of bread, then sprinkle cheese on top. Broil 4 inches from broiler until cheese is bubbly, about 3 minutes.
In a small saucepan, melt the margarine. Coat bottom and sides of a 12 cup fluted pan with 2 tablespoons of the margarine. Sprinkle pan with 3 tablespoons of chopped nuts. Add 3 tablespoons chopped nuts, brown sugar and water to butter in pan. Heat to boiling. Remove rolls from cans. Do not unroll. Cut each section into four slices, separating each pinwheel slightly to allow sauce to penetrate. Put slices from one can in the pan. Spoon half the sauce over dough. Top with remaining slices, then rest of the sauce. Bake at 375° for 30 minutes, until golden brown. Cool for 3 minutes. Turn onto serving platter.
Mix all ingredients except for bacon. Place in baking dish and lay strips of bacon over top. Bake at 350° for 30 minutes or until bacon is done.
Place cut up chicken in a pot; add salt and pepper. Boil for 30 to 40 minutes. Wash and clean shrimp. Chop onions and celery. Cut sausage into small pieces. If sauce is not precooked, cook in small skillet until done.
Cook meat in oil with green pepper and onion in a skillet until red color leaves meat, stirring continuously. Add remaining ingredients and stir well to blend. Cover tightly and simmer for 3 to 4 hours. Stir often to prevent sticking. Makes enough for 10 to 12 servings and freezes well.
Blend the cranberries and lemon juice with a fork. In a separate bowl, mix together the confectioners sugar, pineapple, mayonnaise and pecans. Mix both together and place in the dish you will freeze in. Spread whipped topping on top and freeze. Remove from freezer 15 minutes before use. Doubles easily.
Combine all ingredients in a casserole dish. Bake at 400° for 30 to 40 minutes.
Mix mayonnaise and sugar. Layer first 5 ingredients and top with mayonnaise mixture. Top with cheese. Refrigerate overnight. Do not mix until ready to serve.
Cook macaroni according to package directions for 5 minutes; drain well. Combine egg, milk, dry mustard, pepper and paprika in a lightly greased (with margarine) 2-quart casserole dish. Layer macaroni, ham and cheese. Repeat. Mix melted margarine and bread crumbs; sprinkle on top. Bake at 350° for 30 to 35 minutes, or until top is brown.
Simmer together the butter, green pepper, onion, parsley and oregano for 15 minutes; mix all together. I use a skillet that goes in the oven which also looks nice to serve in. Sprinkle to cover with either American, Cheddar or Parmesan cheese. Bake at 400° for 15 minutes.
Cook broccoli in salted water until tender. Drain. Place in a 1 1/2-quart casserole. Combine next 7 ingredients and spread over top. Melt butter in a small saucepan. Stir in crumbs. Spread over top. Bake, uncovered, in a 375° oven for about 25 minutes until browned and hot. Serves 6.
Combine vinegar, water, onions and spices and boil briefly. Pour hot over the meat and let stand in the refrigerator for several days. To cook the meat, sear both sides in the butter. Reduce heat and turn the meat often. Allow 12 minutes per pound for rare or up to 30 minutes for well done. (Do not cook or use high heat as venison tends to cook dry easily.) Serve with currant or wild plum jelly.
Cream shortening and sugar. Add eggs and pumpkin. Beat well. Add sifted dry ingredients, 1/3 at a time alternately with the water. Add nuts and beat thoroughly. Bake in well-greased bread pans or loaf pans. Will make 3 bread loaf pans. Bake at 350° for 1 hour.
Break up corned beef and brown in shortening. Stir in soup, pickles and seasonings. Simmer for 10 minutes. Serve on toasted buns. Yields 6 portions.
Put pecans in greased Bundt pan. Place frozen rolls on pecans. Mix pudding, sugar and melted margarine; pour over rolls. Cover with waxed paper and towel. Let rise overnight. Bake 30 minutes at 350°. Let set for few minutes, then invert onto plate.
Alternately place asparagus, peas, mushroom soup, mushrooms and cheese in casserole dish, ending with a layer of cheese on top. Bake, covered, at 375° for 40 minutes.
Preheat oven to 350°. Dry chops. Dip in egg and coat with crumbs. Gently saute in oil or hot fat. In saucepan combine remaining ingredients except corn flakes. Heat almost to a boil. Pour some sauce in baking dish. Put chops in dish and cover with remaining sauce. Bake covered for 1 hour. Remove cover. Top with corn flakes. Spoon sauce over all. Bake uncovered approximately 15 minutes.
Chop mint fine and leave in about a week to allow flavors to blend. Rewarm and strain herb leaves out. Recipe or use immediately.
Fry bacon; drain and crumble, reserving drippings. In bacon drippings, saute green peppers, onion and celery until tender. Combine sauteed vegetables and bacon, eggs, evaporated milk, corn, green chilies and corn bread mix. Add salt and pepper to taste. Melt margarine in bottom of 9 x 13-inch casserole. Add corn mixture and bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Grease an 11 3/4 x 7 1/2-inch casserole.
Cook macaroni; drain. Mix macaroni, onion, sweet pepper, carrot and bacon bits. Mix mayonnaise and Ranch dressing together, then put all together. Make a large amount or a small amount, whatever.
Peel the green outer rind from the watermelon. Some, but very little of the pink should be left. In a pan, cover rind with cold water and bring to a boil. Reduce heat and simmer until rind is tender enough to pierce with fork easily.
Bake walnuts in 375° oven for 10 minutes. In a saucepan, combine sugar, water, cinnamon, cloves and salt. Bring to a boil and boil for 2 minutes. Turn off heat; add vanilla. Stir in nuts. Mix well. Quickly drop on waxed paper with a slotted spoon. Separate nuts with a fork.
Put shortening, sugar and raisins in hot applesauce. When cool, add spices, flour and soda. Mix, then add nuts. Bake in 8 x 8 x 2-inch pan at 350° for 45 to 50 minutes.
Spread bread with marmalade. Roll slices and secure with toothpicks. Toast under broiler, turn to brown both sides evenly. Remove toothpicks, serve warm.
Bake cake mix according to directions in 9 x 13 inch cake pan. Put pineapple with juice on top of cake. Slice bananas and layer on top of pineapple. Drizzle Hershey's syrup on top of bananas. cover entire top and sides with Cool Whip. Sprinkle cake with pecan pieces. Decorate top with cherries.
Rinse peas and combine with 8 cups water in large saucepan; bring to boil.	Boil for 2 minutes and remove from heat letting stand for 1 hour. Drain, reserving 6 cups of the cooking liquid. In a heavy 3-quart saucepan, cook bacon, onion and garlic until bacon is crisp and onion is tender but not brown. Remove bacon and drain on paper towel. Set aside while stirring peas into mixture in saucepan. Bring to boil, cover and reduce heat. Simmer 1 hour, stirring occasionally. Stir in crumbled bacon. Serve immediately.
Melt chocolate over hot boiling water. Combine butter, sugar, milk and vanilla; beat in egg. Add chocolate, stirring until blended. Stir in walnuts and marshmallows. Yields icing for 2 (8 or 9-inch) cakes.
Blend all ingredients together. Pour into microwave-safe Bundt pan. Bake on High for 11 to 14 minutes. Allow cake to cool for 5 to 10 minutes before inverting onto serving plate. Spread any chips on top, or you can sprinkle with powdered sugar. Makes 8 to 10 servings.
Dissolve jello in water and let cool; When cool add half of the rest of ingredients to 9x13 pan and refrigerate till set. Spread 1 c. sour cream on top mixture, spread remaining half on top of sour cream. Refrigerate until firm.
Mix pumpkin with eggs, sugar, salt and spices. Stir in milk. Pour into custard cups. Set cups in shallow pan of hot water to 2/3 of sides. Bake at 225° for 45 minutes to 1 hour or until firm.
Mix flour, oats, baking soda, cinnamon and salt in bowl. Beat butter, sugar and brown sugar in a large bowl until fluffy. Add pumpkin, eggs and extract; mix well. Gradually add flour mixture. Add nuts and raisins. Drop 1/4 cup dough onto greased baking sheet. Spread into 3-inch circle. Bake in preheated 350° oven for 14 to 16 minutes until firm and lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks. Decorate with icing as desired. Makes 40 large cookies.
Mix all ingredients well. Press firmly into ungreased 8 x 4 x 2-inch loaf pan. Bake at 350° for 1 hour.
Cook macaroni until tender. Mix with Miracle Whip dressing, eggs, green peppers, some pimento for color (optional), salt and Cheddar cheese cubes.
Dissolve the soda in water and set aside. Mix oil, sugar and eggs. Mix well and add pumpkin. Continue to mix and add soda water. Add dry ingredients. Add cherries and walnuts (optional). Divide into 3 loaf pans, greased and floured. Bake in 350° oven for 50 to 60 minutes.
Preheat oven to 350°. Layer Doritos (crushed or whole) in bottom of 9 x 13-inch pan. Put chicken on top. Mix cream of celery, chicken, mushroom and Ro-Tel in a pan on medium heat. Pour over top of chicken. Top with Velveeta and cook until cheese is melted.
Mix all ingredients in a large bowl. Pour into a greased tube or Bundt pan and bake at 350° for 45 to 50 minutes.
Any type squash or combination will do; cook squash and onion in bouillon water until tender. Use just enough water to cover squash well. When tender, add butter, crackers and cheese. Stir together well and season to taste.
Cook zucchini in water approximately 5 minutes. Use 1/2 to 3/4 stuffing mix with all ingredients. Pour in pan. Top with rest of stuffing mix. Bake at 350° for 30 minutes.
Soak the gelatine in 1 tablespoon cold water in top of a double boiler. Dissolve in boiling water. Mix sugar, salt and mustard together to remove lumps in mustard. Add vinegar. Add to this mixture the beaten egg, then mix with gelatine and water. Cook in double boiler until thick (about like boiled custard). Remove from fire. Cool. When cool, but not set, fold in whipping cream. Put in ring mold and chill. Can put cole slaw in center, if desired. Serves 12.
Prepare mix as directed on back of box and add 1 teaspoon coconut flavoring and frozen coconut. Bake at 350° for 30 to 35 minutes. Punch holes all over top of cake with a toothpick. Heat the following ingredients together and pour over hot cake: milk, sugar, 1 teaspoon coconut flavoring and enough water to make 2 cups. Let cake cool. Ice with 9 ounces of Cool Whip and sprinkle with 9 ounces of fresh frozen coconut on top.
Put macaroni (or seashells) in a saucepan. Add water 1 to 2 inches above macaroni. Add butter and 1 tablespoon salt; bring to a rolling boil. Let macaroni sit in this water solution, covered, off of the heat for 20 minutes.
Mix all seasonings. Add to other ingredients. Put in greased bread pan. Bake at 350° for 1 1/4 hours.
Whip the milk and Dream Whip until stiff. Beat cream cheese and powdered sugar. Fold these two mixtures together. Fold this into angel food cake. Mix blueberries and pie filling. Layer in trifle bowl in this order: cake, blueberries, cake, blueberries. May be made with strawberries also.
Cut carrots in small circles and boil while preparing apples. Peel and slice apples. Drain carrots and combine with apples. Mix in sugar, cinnamon, and nutmeg. Mix well, and beef. Cook in a Crock Pot 5-6 hours on high, serves 4. YUM-YUM
Mix the flour, baking powder and salt in a very large bowl. Mix the dates and cherries into the flour mixture and mix until well coated. Beat the eggs until frothy and slowly add the sugar. Pour on the fruit and mix well. Add the pecan halves with hands and pack into 3 bread pans that are well greased or make 8 little loaves. Bake 1 1/4 hours at 275°.
Put 1 tablespoon oil in skillet; heat to medium-high heat. Cook meat on medium-high for a few minutes. Add onion, green pepper and Oriental vegetables to meat in skillet after the meat has cooked about 4 minutes. Stir often. Add soy sauce.
Cook first 4 ingredients for 1 minute. Take off burner; add oatmeal, peanut butter and vanilla. Drop by tablespoon on aluminum foil.
Put pulp in crock-pot (5 quart) with sugar and spices. Cook on high for 8 hours without lid. Stir occasionally. Put in jelly jars and seal.
Thaw shrimp soup and soften cream cheese. Add lemon juice, garlic powder, dash of paprika and soup. Do not overbeat (makes dip thin). Chill. Makes 1 1/2 cups.
Lightly brown meat in 1/4 cup olive oil; add onions, pepper and garlic. Mix sauce, paste and juice in large saucepan; add meat and rinse skillet with bouillon and add to mixture. Add celery (whole) and remove when ready to serve. Cook slowly about 3 hours. Add mushroom pieces 30 minutes before serving.
Preheat oven to 400°. Bake pie crust for 10 minutes. Prick crust in the bottom with a fork and bake another 10 minutes.
* Mix 1 Tbsp. minced garlic, 1 Tbsp. chili powder, 1 Tbsp. oil, white and cayenne pepper.
Combine all ingredients. Spread on English muffins. Place on cookie sheet under broiler until lightly brown. Cut into quarters and serve.
Beat eggs and sugar until light. Add milk and cooled shortening. Add sifted dry ingredients. Mix until smooth. Chill. Roll 3/8 inch thick on lightly floured surface. Cut with floured cutter. Let stand for 15 minutes. Fry in hot deep fat (375 degrees) until brown, turning once. Drain. Makes 2 dozen.
Wash and grind peppers and onion with a food grinder. Add 1/2 cup of salt and cover with boiling water. Let stand 5 minutes; drain and squeeze out all liquid. Cover again with boiling water and let stand 10 minutes; squeeze out all liquid. Heat vinegar, sugar and spices to rolling boil. Add vegetables to boiling mixture and cook for 20 minutes. Place hot mixture in jars and seal.
Mix altogether with the Jell-O. Put half of the mixture into 2 bowls and put in the refrigerator until Jell-O is set, about 1 1/2 hours. Take out of the refrigerator and spread the sour cream over the Jell-O mixture. Add the rest of the mixture on top and return to fridge.
Combine fresh peaches and 3/4 cup sugar; let stand for 20 minutes, or you can use a can of peaches, but drain them a little. Melt butter in a 1 1/2-quart (or larger) baking dish in a 350° oven. Sift together remaining sugar, flour and baking powder and add milk. Stir briskly. Lumps will remain. Pour into baking dish of melted butter. Top with peaches. Bake for 45 minutes at 350°.
Beat brown sugar, white sugar, oil and eggs together. Sift flour, baking soda and baking powder together. Combine all ingredients and mix well. Drop by teaspoonfuls on ungreased cookie sheets. Bake at 350° for 10 or 12 minutes.
Sift together 2 cups of flour and confectioners sugar. Cut in butter until mixture clings together. Press into greased 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes or until lightly browned.
Beat eggs. Add sugar and flour. Add milk, vanilla, melted butter and coconut (if desired). Pour into greased pan. Bake at 350° for 30 to 40 minutes.
Combine ingredients in blender. Marinate meat in closed container for 24 hours. Turn meat several times. Cook on grill until done.
Cook sweet potatoes in a little water until just tender; peel and slice. Toss gently with pitted prunes, orange marmalade and softened butter or margarine. Season with lemon juice and pepper. Cover; heat in oven or microwave.
In a large skillet, brown chicken on all sides in oil Add celery, garlic and parsley. Cook 2 minutes and stir. Add salt, bay leaf and wine. Cover and simmer until chicken is tender, about 40 minutes. If desired, thicken sauce with 1 tablespoon of flour that has been blended with 1 tablespoon of water. Serves 4.
Melt chocolate and butterscotch almond bark on low heat. Add peanut butter. Pour over remaining ingredients. Cool on wax paper; ready to eat.
Cook spaghetti and rinse. Place spaghetti in a large bowl and sprinkle with salad seasoning. Pour Italian dressing over spaghetti. Add remaining ingredients. Mix well. This makes a large bowl of salad.
Combine first 5 items. Cook until custard. Cool. Fold in whipped cream and stiffly beaten egg whites. Sprinkle half of crumbs in pan. Add filling, then rest of crumbs. Refrigerate for several hours.
Brown meat in frypan and drain excess fat. Add tomatoes, green peppers, onion, rice, bay leaf, salt and pepper. Cover and simmer for 25 minutes, stirring occasionally. Cover with grated cheese before serving and while still hot. Can be reheated.
Brown and drain beef. Prepare macaroni and cheese according to package. Combine beef, macaroni, soup and milk in casserole dish. Bake at 350° for approximately 25 to 30 minutes or until bubbly. Add chips after removing from oven.
Mix 6 cups of water with sugar. Cook over low heat until dissolved. Let cool. Mix coffee with 4 cups water and simmer 2 minutes. Don't boil. Mix with first mixture. Let cool. Add vanilla and alcohol. Bottle in brown bottles. Store in cool place.
Crush graham crackers in dish. Pour pineapple and juice over crackers. Slice bananas over this. Mix sugar-free instant jello pudding and pour over. Put whipped topping on top.
Bring water to boil in kettle. Add potatoes, celery, carrots, onion, salt and pepper. Cover and simmer 10 minutes or until vegetables are tender. Melt butter in large saucepan. Blend in flour. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture comes to boil. Boil 1 minute, then stir in Cheddar until melted. Add to vegetables. Heat, but do not boil. Can add 2 cups cubed cooked ham and hot pepper sauce to taste. Tabasco works well.
In skillet, brown venison with sliced onion and bell pepper. Add water (not oil or grease). Brown meat, onion and pepper in covered skillet until all water is evaporated. Seasoned salt to taste. Dump mixture into crock-pot. Pour in 2 to 4 cans of beefy mushroom soup, brown gravy mix and 1 cup water and cover crock-pot. Cook on medium about 4 hours, stirring occasionally. Use cornstarch to thicken if needed.
Cook chicken; cut in large pieces. Mix soups, broth, onion and chile pepper. (Rinse and take seeds out of pepper.) Dice. Butter a large 9 x 13-inch baking dish. Pour in a small amount (1/3 cup or more). Make a layer of tortilla squares, chicken, then soup and broth mixture. Sprinkle with Cheddar cheese. Repeat layers, ending with soup mixture. Top with Cheddar cheese. Bake 1 hour at 350°.
Dissolve gelatin in boiling water. Add cold water. Chill until thickened but not set. Fold in whipped topping and orange segments. Pour into lightly oiled 1-quart mold. Chill until firm. Unmold. Yields 4 to 6 servings.
Slice mushrooms to desired size. Add to melted butter in a large frying pan and cook slowly to desired consistency. As the mushrooms cook, mix the flour with sour cream. When mushrooms are practically done, add the sour cream and flour mixture. Stir until sauce starts to thicken. Add salt and very little pepper. A few drops of fresh lemon juice may be added. "Voila! Mushrooms ala King!"
Slice one gallon cucumbers and 8 onions, let stand in salt water for 3 hours. Put one tray of ice over them and let stand until all the ice is melted. Put in saucepan and bring to a boil for 1 minute. Use wooden spoon for stirring. Put in jars and turn upside down. Makes 11 pints.
Cook carrots until crisp-tender. Saute onions in 3 tablespoons butter until tender. Stir in soup, salt, pepper and cheese. Drain carrots. Add to the onion mixture. Pour into a greased baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 20 to 25 minutes.
Mix all. Cook in greased Bundt pan at 325° for 50 to 60 minutes.
1. Preheat oven 400°. 2. Combine the first six ingredients in processor and blend. Add butter and using on/off turns until meal forms. 3. Transfer to large bowl. Mix in cheese. (This can be prepared 4 hours ahead. Cover and chil). 4. Mix enough butermilk into flour mixture to bind dough. Turn out unto floured surface and knead until combined (about 10 minutes). 5. Pat out dough to 3/4-inch thickness. Using 3-inch diameter cookie cutter cut out biscuits. Gather scraps and pat out 3/4-inch thickness and cut out additional biscuits. 6. Transfer biscuits to ungreased cookie sheet. Brush biscuits with egg glaze and sprinkle with poppy seeds. 7. Bake at 400° until golden brown and firm to the touch about 18 minutes. Makes about 10.
Mix together and add mayonnaise to make a spreading consistency. Pickle relish may be added if desired. Yields 6 sandwiches.
Combine tomato sauce, brown sugar, vinegar and mustard in a small bowl. Set aside. Combine egg, onion, cracker crumbs, ground beef, salt and pepper in a mixing bowl. Add 1/2 of the tomato mixture and blend thoroughly. Shape into an oval loaf and place in a microwave-safe oblong dish. Make a depression in top of loaf. Pour remaining tomato sauce over top of meat. Cook, uncovered, for 18 to 20 minutes or until center of loaf is cooked. Cover meat and let stand about 10 minutes before serving.
Add all ingredients except mayonnaise. Mix good with hands. Add mayonnaise. Taste and cover. Chill several hours before serving.
Mix corn, sugar, salt and butter. Cover with water and bring to boil. Stir well. Cool completely and put in freezer bags and freeze.
Prick lamb; salt and pepper well all over. Spike about 10 garlic buds into lamb. Sprinkle all over with lemon juice. Marinate overnight. Next day, cook uncovered until browned. Then, add a little water to make gravy. Also, place peeled potatoes that have been cut into large chunks down in pan with lamb. Baste with some of the juice. Cover and cook until tender.
Mix all ingredients and pour into baked pie shell. Bake at 350° for 30 minutes.
Lightly brown flour with onions in oil; do not burn onions. Add all the liquids, salt, pepper to taste plus 1 teaspoon sugar. Add sliced wieners. Cook over low heat for about 45 minutes. Serve over rice.
Put cornstarch to brown in a pan in 350° oven. Stir occasionally until brown. In a large pot sprayed with Pam, put onions and celery. Cook at medium-high until they become brown, then add browned cornstarch. Blend well in pot, then add the rest. Bring to a boil and then turn heat down. Cover and cook about 15 to 30 minutes. Serve over rice, sprinkled with 1/4 teaspoon file gumbo to each dish. Salt and pepper to taste.
Cook raw rice as usual. Meanwhile in large skillet, saute onion in butter. Add cheese and soup to onion. Stir until cheese is melted. Add broccoli and cook 8 more minutes. Add cooked rice and pour into casserole. Use a 9 x 13-inch dish. Bake 30 minutes at 350°.
Mix sugar and water; bring to boil. Hard boil for 2 minutes (high heat). Take off heat; add marshmallow cream. Add nuts. Working fast, spoon onto wax paper; let cool.
Stir boiling water into jello and Kool-Aid until dissolved. Add cold water and stir well. Cool slightly before freezing. Pour into plastic cups, insert popsicle sticks and freeze until hard.
Combine sugar and flour; add corn syrup, eggs and margarine. Beat well. Stir in vanilla and pecans. Pour into pastry shell. Bake at 325° for 1 hour or until firm.