HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef and onions. Drain and set aside. Combine remaining ingredients except biscuits. Mix well with beef and onions. Pour into 2-quart casserole and bake at 350° for 10 minutes more or until biscuits are golden brown.
Combine first 8 ingredients in bowl, mixing well. Shape into balls. Brown in skillet; drain. Place in casserole. Mix chili sauce and jelly in bowl. Pour over meatballs. Bake at 350 degrees for 30 minutes. Yields 6 servings.
Mix cream cheese, chives and horseradish. Spread 1 tablespoon cream cheese mix on slice of ham. Put cheese on top, then another tablespoon of mix. Roll tightly with rolled side down. Chill in refrigerator overnight. Slice in 4 or 5 pieces.
Slice apples into pan. Sprinkle sugar, nutmeg and water over apples. Mix together brown sugar, flour and butter until crumbly. Spread over apples. Bake at 350° for about 30 minutes.
Mix together. Shape into loaf and place in roaster. Cover with cream of mushroom soup and 1 can of water mixed. Bake at 300° for 1 1/2 hours.
Cook spaghetti, drain. Place	turkey, pimento, green pepper and onion in 1 1/2 quart casserole. Pour in mushroom soup and turkey broth. Add salt, pepper, 1 cup grated cheese and spaghetti. With 2 forks, lightly toss until all is well mixed and coated with sauce. Sprinkle remaining cheese on top. Bake until bubbly throughout.
Pour soups in bottom of roasting pan. Pour rice over soup evenly. Roll chicken in onion soup and lay on top of rice. Do not put on top of each other. Pour wine over chicken. Cover and bake at 350° for 2 hours.
Mix well and use 2 heaping teaspoonfuls to a cup of boiling water.
Mix all ingredients. Beat 2 minutes with mixer. Pour into 3 greased and floured round pans. Bake for 25 minutes at 350°.
Mix sugar, cinnamon, vanilla and butter flavoring together. Add milk and bring to a boil. Add pecans and stir continually until pecans take up all the liquid. Pour on wax paper and separate. A family favorite.
Dissolve the yeast in the lukewarm water. Let set 3 minutes. Add the cake mix, 1 cup flour, eggs, oil and salt. Beat until bubbles appear. Add 6 cups flour slowly. This makes a soft dough. Knead in a bowl 5 minutes. Oil top, cover and let raise until double. Put on floured board. Roll out. Spread with oleo, brown sugar and cinnamon. Roll as for jelly roll. Cut into 1-inch slices. Place in a 9 x 13-inch greased pan. Bake at 400° until brown. Ice if you like with powdered sugar icing.
Drain pineapple, reserving juice. Combine pineapple juice with 1 cup water; bring to a boil. Remove from heat; stir in 2 (3 ounce) packages strawberry jello until dissolved. Add cranberry sauce, 3 tablespoons lemon juice and lemon peel. Chill until slightly thickened; stir in sour cream and pineapple. Chill until firm, at least 2 to 3 hours.
Cream butter until light and fluffy. Add the sugar gradually and continue creaming. Beat egg yolks until thick and lemon colored. Add to the butter and sugar mixture. Sift the flour, baking powder and salt together. Add them alternately with milk. Add flavoring and beat well. Bake in 2 (9-inch) layers at 350° for 35 minutes, 1 loaf pan at 325° for 60 to 65 minutes or 22 to 24 cupcakes at 375° for 20 to 25 minutes. Can also bake in angel food pan.
Mix the first 4 ingredients together. If too dry, add a little milk. Roll into balls and refrigerate until firm.
Cook mixed vegetables until tender; drain. In bowl, add beans, celery, onion and pepper. In saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil. Stir constantly until thick. Pour over vegetables. Stir and refrigerate.
In large saucepan sprayed with cooking spray, saute carrots, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano and salt and bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3 to 4 minutes. Serve hot. Makes 4 (1 cup) servings.
Wash and blanch cabbage leaves. Drain and dry. Saute onion, parsley, green pepper, thyme and garlic. Toss brown rice, wild rice and sauteed vegetables together. Divide into 8 equal portions and fill each cabbage leaf. Wrap leaf around and fasten with a toothpick. Place, seam side down, in a nonstick casserole. Top with tomato sauce. Bake, covered, at 350° for 45 minutes. Yields 4 servings.
Cook macaroni. Brown meat and onions in frying pan. Add tomato sauce, chili powder and salt; simmer for about 20 minutes. Add drained macaroni to mixture. Put into casserole; top with mushroom soup and grated cheese. Bake for 30 minutes at 350°.
Cream sugar and butter together; add eggs; mix well. Add syrup, flour, baking powder and salt. Mix together and put in 10 x 15-inch pan.
Cover lentils with water and let soak overnight. In morning, pour off and measure water, adding enough to make 6 cups if necessary. Combine all ingredients in kettle. Cover and simmer 2 hours or until lentils are soft. Remove ham bone. Add additional seasonings if desired. Serve with croutons, crackers. If soup is too thick, thin with milk, bouillon cube dissolved in water, or vegetable stock. If too thin, thicken slightly with flour and water paste.
Mix all ingredients together and form by hand in relaxed "U" shape. Cook very slowly 225° to 275° until lightly browned. Roll in powdered sugar if desired. Makes approximately 50.
In shallow glass dish, combine all ingredients except pork. Add pork coating with marinade, cover and refrigerate 1 to 2 hours stirring occasionally. Drain pork; reserve marinade. Thread pork on skewers, grill 5 to 6 minutes or until done basting with marinade.
Stir together honey, milk and sugar over medium heat until sugar is dissolved. Cool 10 minutes, then beat in butter. Cool 10 minutes more and beat in egg yolks and pumpkin. Sift dry ingredients together, then sift them again into the batter. Mix thoroughly. Fold in fruit and nuts. Turn batter into greased and floured bread pan. Bake at 350° 1 1/4 hours or until bread tests done. Cool in pan 15 minutes and then turn out on rack. Serve warm with butter or cream cheese.
Melt margarine in skillet on medium-high; saute onion, green pepper and garlic for 3 minutes. Add remaining ingredients and stir 3 minutes. Add noodles; toss and heat through.
In a square baking pan, cover the bottom of pan with rhubarb. Sprinkle with sugar. Sprinkle package of dry jello on top. Sprinkle dry cake mix on top of jello. Pour 1 1/2 cups water over all. Break up your butter and drop it here and there on mixture. Bake at 350° for 1 hour. Serve with whipped topping! Enjoy!
Sift flour and measure and sift again with sugar, baking powder and salt. Stir in bread crumbs.
Combine all ingredients in a 1 1/2-quart casserole. Stir together so well blended. Bake uncovered.	Quick, easy and especially good with beef and barbecue chicken.
Wash and slice vegetables. Place in enamelware or glass bowl. Sprinkle with salt and add water. Cover and let stand 2 to 4 hours or overnight. Turn into colander and drain for 10 to 15 minutes. Put into kettle. Add some sliced onion, then vinegar, sugar and spices. Heat to boiling. Simmer 3 to 4 minutes. Pack, seal 3 to 5 pints for 5 minutes in boiling water bath.
Grind the chicken, celery and pickles; add the almonds. Add the eggs, pimientos, dressing and mayonnaise. Season with remaining ingredients. Spread on thin sliced sandwich bread. Trim crust from edges. Cut in fancy shapes. Garnish with sliced olives or parsley, pimento or cress. Serve either closed or open-faced sandwiches.
Melt oleo; dip strips of bread in oleo, both sides, and set aside. Arrange asparagus in 8 x 11-inch baking dish. Mix peas, soup and cheese and pour over asparagus. Arrange the bread strips on top. Bake at 350° for 30 minutes.
Combine all ingredients and whip with an electric mixer until mixture is smooth and creamy. Turn into a large casserole dish. Refrigerate until ready to heat for serving. When ready to serve, bake at 350° for 1 hour or until heated through. Serve hot.
Mix flour and cinnamon. Beat sugar, shortening, eggs, pumpkin and water; then add flour mix. Mix in mincemeat and nuts. Bake in 2 loaf pans at 350° for 60 minutes.	Cool.
Place peaches in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with lemon rind. Combine pie crust mix and brown sugar. Sprinkle over rind. Dot with butter. Bake at 425° for 15 to 20 minutes. Serve with ice cream. Yields 6 to 8 servings.
Roll out on floured board. Sprinkle with sugar before baking. Bake at 350° for 10 to 12 minutes.
Sift together dry ingredients; cut in shortening. Add egg beaten in milk to dry ingredients.	Knead lightly and wrap tightly in	plastic bag. Chill in refrigerator	at least 2 hours. Roll dough thin;	fill with cold fruit (canned or dried). Fry in cooking oil on medium heat until brown on both sides. (Pies should be a half-moon shape.)
Put popped corn in a large roaster pan. Boil all ingredients, except popped corn and baking soda, for 5 minutes. Remove from heat. Add soda; stir quickly and pour over popped corn while foamy. Mix well. Place in a 250° oven for 1 hour, stirring every 15 minutes while baking.
Saute onions in margarine about 5 minutes. Add rice and stir, about 5 minutes. Pour into 1 1/2 or 2-quart casserole dish and add all other ingredients. Cover. Cook in preheated oven at 350° for about 40 minutes or until all liquid is absorbed.
Rinse apples. Cut in halves. Core. Do not peel. Place apples in cold water with a little lemon juice. Prepare filling. Melt butter in a saucepan. Add sugar, flour, cinnamon and cloves. Heat. Add chopped nuts and coconut. Mix to blend. Remove apples and pat dry. Place apple halves in an ovenproof dish. Fill holes with nut mixture and mound filling on top of each apple. Bake apples at 350° for about 35 minutes or until tender and filling is golden brown. Serve warm with whipped cream or vanilla ice cream.
Brown meat and onion; drain well. Add taco sauce, enchilada sauce, chiles, creamed soups, chili powder and milk. Quarter tortillas. Layer in casserole dish: tortillas, sauce and Cheddar cheese several times. Bake 1 hour at 325°.
Blend together sugar, eggs, oil and pumpkin. Add dry ingredients that have been sifted together. Stir water into mixture. Grease and flour bread pans. Pour mixture into pans and bake at 350° for 1 1/4 hours. Makes 2 loaves.
Heat oven to 375°. Prepare chicken. Sprinkle both sides of chicken with taco seasoning mix. Place in baking dish. Pour salsa over chicken. Bake at 375° for 25 to 35 minutes or until chicken is fork tender. Sprinkle evenly with cheese. Bake additional 3 to 5 minutes or until cheese is melted. Serve with sour cream.
Melt cheese and oleo. Add vanilla. Sift sugar and cocoa together thoroughly. Add nuts and mix. Pour in melted cheese, oleo and vanilla and stir. Pour in 9 x 13-inch pans to cut. Makes 10 pounds.
Go to IGA (Fairway). Go to aisle Number 6. Look on the left side in the canned goods department. Get one (1) can of Beenie Weenies. Take them home, wherever that happens to be. Get a can opener and open them. Pour them into a small bowl. Eat! Eat! Eat!
Cook first 5 ingredients for 5 minutes. Remove from heat and add vanilla, chocolate bits and nuts. Pour into greased pan.
Melt butter. Cook broccoli according to package. Mix other ingredients. Add broccoli. Pour into greased pan. Bake at 350° for 30 minutes or until brown.
Boil chicken and pick off meat. Set aside. Skim fat from broth. Using broth, cook until done. Add onions, celery, sprouts and chicken. Bring to boil and thicken with flour and water paste. Add Kitchen Bouquet to color. Serve over Chinese noodles. Pass the soy sauce.
Cream oleo and sugar. Add eggs, one at a time. Add vanilla. Add dry ingredients alternately with buttermilk. Pour into tube pan. Bake at 325° for 1 1/2 hours.
Cook ground beef in skillet, stirring frequently until brown. Drain. Stir in macaroni, sauce mix and remaining ingredients. Heat to boiling, stirring frequently. Reduce heat. Cover and simmer 15 minutes, stirring frequently. Uncover and simmer until desired consistency.
Grease and flour 2 (9-inch) pie pans. Beat eggs well and add sugar, flour and milk. Add vanilla and melted butter. Stir in coconut. Divide mixture to full two pie pans. Bake at 350° for 25 minutes or until golden brown. Makes its own crust.
Layer lettuce on bottom. Add layer of frozen peas. Layer mixed celery, onion and green pepper.
Lightly flour the chicken and then brown in a small amount of oil. Drain. Place in a large baking pan. Mix the sour cream and the soup together and pour over chicken. Bake at 350° for 1 hour.
Fill blender 3/4 full of strawberries. Cut up and toss in 1 banana. Cover with orange juice and blend until smooth. Serves 4.
Flatten each roll into 8-inch circle on outdoor grill or on the stove top using a grilling pan. Grill one circle about 1 minute on each side. Grill another circle on one side. Turn over and top with 1/2 cup cheese. Put already grilled circle on top and allow bottom circle to grill. Repeat with each set of rolls. Serve warm with salsa, if desired. Makes 6 Quesadillas.
Combine all ingredients in large saucepan. Heat to boiling. Pour into a 9 x 14-inch casserole. Top with biscuits. Bake at 350° for 10 to 12 minutes or until biscuits are lightly browned.
Saute onion in 2 tablespoons butter until tender; add tomatoes, undrained mushrooms, tarragon, basil, sugar and 1/4 teaspoon salt. Simmer until sauce thickens. Stir in chicken. Melt remaining butter. Blend flour and remaining salt. Add cream and cook, stirring constantly, until thickened. Stir in wine. Pour 1/3 of tomatoes over bottom of 2-quart shallow casserole. Spoon 1/3 of wine sauce over tomatoes. Top with 1/3 of shredded cheese.
Cook sausage until done, breaking into bits as you cook it. Drain and set aside. Beat eggs; add milk, salt and mustard. Into a greased baking dish layer the bread, sausage and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6.
Brown stew beef in oil, along with onion. Add 1 quart water to the meat. Chop cabbage up into small pieces and add. Add mixed vegetables and tomatoes. Let simmer for 2 hours.
Preheat oven to 350°. Cream butter and shortening. Add sugar and beat well. Add egg yolks. Combine flour and soda and add to mixture alternately with milk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into cake pans and bake at 350° for 25 minutes. Ice with Elwin's Birthday Cake Icing.
Cook macaroni according to package directions. Drain. Meanwhile, plump the raisins by barely covering them in hot water. Let stand.
Arrange fruit, vegetables, cheese and folded salami slices on long frilled wooden toothpicks. Make your own creations (cheese, fruit, salami), (veggie, cheese, fruit), (cheese, veggie, salami).
Wash meat and break into pieces and put in the crock-pot with 1 can of French onion soup, 1 can of mushroom soup and 2 cans of water. Simmer for 3 to 4 hours on high (checking once). Mix 2 tablespoons of flour with dry onion soup mix, then 1 cup of water or milk (this will thicken gravy).
Melt chocolate over hot water. Beat egg whites and salt until foamy. Gradually add sugar, beating well. Keep beating until peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop by teaspoonfull onto greased baking sheet. Bake 10 minutes at 350°. Decorate with nuts.
Place chicken in bottom of a greased 9 x 11-inch casserole dish. Bring soup and broth to a boil; pour over chicken. Combine flour, margarine and buttermilk and pour over mixture. Do not stir. Bake at 375° for 40 minutes or until golden brown.
Sift dry ingredients. Stir into combined egg yolks, milk and butter. Fold in egg whites, beaten stiff. Bake in hot waffle iron.
Brown 1 pound ground beef with 1 cup chopped onion in skillet. Drain off fat. Stir in tomatoes and juice, tomato sauce, kidney beans, salt, pepper, chili powder and sugar. Break up tomatoes. Heat to boiling. Reduce heat; simmer, uncovered, for 30 minutes to blend flavors.
Melt margarine in saucepan. Add green pepper and garlic. Cook gently until green pepper is slightly tender. Stir in flour until well moistened with butter. Add milk, salt, pepper, basil, oregano and sugar. Heat and stir in 1/2 cup grated cheese until cheese is melted. Add drained tomatoes. Heat gently until the mixture is thickened again and turn into a 2-quart casserole dish . Add corn and whole onions. Mix. Sprinkle with remaining 1/2 cup Cheddar cheese on top. Bake at 350°, uncovered, about 50 minutes.
Place drained asparagus in flat baking dish. Sprinkle with crumbs and half of pimento. Dot with butter. Pour on mushroom soup, cover with eggs and press into soup. Dot with pimento bits and sprinkle with cheese. Bake at 350° for 15 to 20 minutes. Serves 8.
Add lemonade to Cool Whip in small amounts. Taste frequently for tartness. Pour into pie crust and put in freezer until firm.
Cut Crisco into flour until small pieces. Add water to flour mixture, 1 tablespoon at a time. Mix. Knead several times and press into pie pan. Flute edges.
Wash and slice mushrooms. Melt butter and saute green onions 5 minutes without burning. Add mushrooms, salt and pepper. Saute over medium heat 10 minutes, stirring occasionally. Preheat oven to 325°. Add chicken broth, Port and cream to mushrooms and simmer for five minutes. Put mixture into baking dish. Arrange chicken breasts in a single layer on top of the mixture. Season with salt and pepper. Cover dish tightly with tinfoil. Bake in center of oven for 30 minutes. Sprinkle with parsley and serve immediately.
Mix butter and sugar. Stir in Karo, eggs and flour. Chill for an hour. Roll into balls and dip in egg whites and nuts. Put cherries on top. Bake at 325° for 20 minutes.
Place all ingredients in large saucepan. Cook and stir constantly over medium heat until a soft dough forms; dough will begin to pull away from sides of pan. Cool. Knead until smooth. Store in a covered container. Enjoy!
Put olive oil in pan over low heat. Saute garlic to a golden brown color. Add cans of Contadina tomato sauce, salt and pepper to taste. Also add 1/4 teaspoon dried basil. Stir to a boil on high heat. Then lower to medium heat. Cook for 15 minutes. Add 1/2 pint light cream. Stir occasionally for 5 minutes. Last add 2 ounces of vodka. Bring to a boil. Serve over cooked macaroni.
Mix well and pour over browned beef, pork, chicken or venison. I usually need to double this.
Mix melted margarine and sugar; let cool to room temperature. Beat eggs slightly and add to margarine. Mix. Add remaining ingredients and mix. Pour into pie shell and bake 30 to 40 minutes in 375° oven.
Place milk and sugar in large saucepan. Heat to boiling, cooking 5 minutes. Remove from heat; add marshmallows, nuts, chocolate chips and vanilla. Stir until melted. Pour into buttered 8-inch square pan. Cool. Cut into squares.
Cream oleo and sugar. Add eggs. Stir in dry ingredients; mix well. Add nuts and raisins. Drop by teaspoon onto cookie sheet. Bake at 325° for 8 to 10 minutes.
Cream together the butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream; beat. Add extracts, baking soda and salt. Gradually beat in flour. Add Amaretto and beat well. Pour into greased Bundt pan. Bake at 325° for 1 hour and 15 minutes or until done. Cool for about 15 minutes and remove from pan to finish cooling.
Brown pork chops and drain off fat. Slice 3 peeled apples in bottom of baking dish. Add 1 cup of	celery	and dried onion. Mix brown sugar and mustard. Add 1/2 cup water to sugar mixture and stir. Pour half of mustard over celery. Add pork chops and remainder of mustard mix. Cover and bake 1 hour at 400°. Uncover and bake another 15 minutes.
Loosen the skins of 15 pounds ripe tomatoes. Dip tomatoes, one at a time, in boiling water for 1/2 minute. Then dip them quickly in cold water. Peel the tomatoes. Remove stem ends and cores of tomatoes. Pack small or medium tomatoes whole. Cut large tomatoes in quarters or eighths. Use a spoon to remove excess seeds, if desired. Drain in colander. Before starting the canning procedure, heat the canning jars and rings in boiling water to make sure they are sterile.
Brown ground beef, oregano and onion; drain. Cook noodles. Layer in dish the meat sauce, cheese and noodles. Bake until bubbly.
Bake pastry shells according to package directions. In a medium saucepan, cook shrimp and garlic in butter until lightly browned. Add sauce mix; blend in milk, green onions, tomatoes and basil. Bring to a boil, stirring. Reduce heat and simmer 5 minutes until shrimp is thoroughly cooked. Spoon mixture into warm pastry shells. Makes 6 servings.
Peel and devein shrimp; place in a single layer in a 15 x 10 x 1-inch jellyroll pan. Set aside. Combine next 8 ingredients; pour over shrimp. Bake at 450° for 5 minutes. Take out of oven and turn shrimp over and bake until shrimp are done (8 to 10 minutes longer). Serve over rice.
Saute onion, celery and bell pepper in olive oil until tender. Mix with chicken, mushroom soup, cheese and pimento. Cook spaghetti in chicken stock; drain. Mix all together and pour into large casserole. Sprinkle with parmesan cheese. Cover and bake at 350 degrees for 45 minutes.
Brown pork and onion in hot oil in a large pot, stirring frequently, for about 5 minutes. Add remaining ingredients and stir well. Bring mixture to a boil over high heat; reduce to low and simmer, covered, for 45 minutes. Remove cover and simmer for about 10 minutes more or until stew is slightly thickened. Makes 4 servings.
Combine sugar and Karo. Bring to boil and add peanut butter. Mix in Rice Krispies. Press into greased 13 x 9-inch pan.
Mix sour cream and brown sugar in a bowl. Divide melon chunks and raspberries among individual dessert dishes. Top with sour cream mixture and sprinkle with nutmeg.
Simmer chicken with onion and bay leaf in salted water to cover. Remove chicken bone and cut in bite-size bits. Reserve chicken broth. Melt 1/2 cup of butter in skillet and saute mushrooms 2 or 3 minutes. Add chicken, cream, sherry, white wine, salt and pepper. Heat almost to boiling. Blend flour and 2 tablespoons butter together to make a smooth paste and stir into chicken mixture, continuing to stir until smooth and somewhat thickened. Simmer 5 minutes. Meanwhile, cook noodles in chicken broth until tender, 7 or 10 minutes. Drain; rinse in cold water and place in buttered shallow casserole. Gently pour chicken and mushroom mixture over noodles. Fold in sour cream and add pimento and ripe olives. Sprinkle with Parmesan cheese and brown lightly under broiler oven at 375° for about 20 minutes.
Beat eggs until thick and lemon colored. Gradually beat in sugar. Stir in oil, then zucchini and vanilla. Stir baking soda and baking powder. Add to egg mixture, mixing only until all ingredients are moistened. Pour into 2 (9 x 5 x 3-inch) baking pans. Bake 1/2 hour at 350°, then 1/2 hour at 325°. Makes two loaves.
Preheat oven to 350°. Roll into balls and put on ungreased cookie sheet. Bake.
Brown pecans, coconut and butter. Set aside. Mix together cream cheese, powdered sugar and Cool Whip. Pour cream cheese mixture into 2 baked pie shells. Top with nut mixture. Drizzle warm caramel ice cream topping over pies. Freeze. Has to be frozen. Thirty to thirty-five minutes before serving, remove from freezer. Keeps up to 6 months.
Cut chunks of turkey breast and process in food processor. Onion and celery can also be processed. Mix together. Each ingredient can be adjusted to taste. Salt and pepper to taste. This is good on crackers or stuffed in mini pita pockets.
When done, using spatula cut into small pieces and set aside. Fry at least 1/2 pkg. bacon until crisp. Discard 3/4 of grease and break into pieces. Peel and thinly slice 4 medium sized potatoes and cook in hot skillet. Peel, slice and break into rounds 1 large onion and add to potatoes.
Combine all ingredients together in saucepan. Cook over medium heat 10 to 15 minutes or until peanuts are coated with syrup. Spread mixture on greased baking sheet. Bake at 325° for 10 to 15 minutes. Remove from oven; stir well. Return to oven; bake 15 minutes more. Makes 3 cups.
Bring to boil the vinegar, celery seed, salt, pepper, mustard and salad oil. Pour over uncooked, shredded cabbage while hot. Mix together and add sugar. Let stand overnight. Tastes better each day.