HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops on both sides. Combine remaining ingredients in saucepan. Bring to a boil. Pour over chops and lower temperature to simmer. Simmer for 45 to 60 minutes until tender.
Brown ground beef in skillet. Pour off excess fat. Stir in spaghetti sauce mix, rice, water and tomato sauce. Cover and simmer 5 minutes or longer. If you use onion and bell pepper, saute with ground beef.
Soak apricots 15 minutes in hot water to cover. Cut up apricots and dates. Sift dry ingredients together and mix with fruit and nuts. Add liquids and beat well. Turn into greased loaf pan and let stand 15 minutes. Bake at 350° for 1 hour or until done when tested with toothpick.
Brown together hamburger, bacon and onion; drain well. Drain juice from kidney beans and butter beans and save. Mix hamburger mixture with the beans and seasonings. Stir back in enough juice to make a moist mixture (about half). Bake in 350° oven until bubbly. Can be frozen.
Remove casing from sausage and mix with beef; fry in its own juice. Add garlic salt, chopped parsley, basil, salt, whole tomatoes and tomato paste and let simmer for 1/2 hour.
Beat egg whites until stiff. Set aside. Mix together sugar and flour. Add egg yolks, vanilla, butter and buttermilk and mix well. Fold in egg whites. Pour into unbaked pie shell and bake 5 minutes in preheated 425° oven, then reduce heat to 350° and bake until toothpick comes out clean, approximately 45 minutes to 1 hour.
Combine first 4 ingredients; spread on buns. Add ham and cheese on each bun. Wrap in foil. Heat at 350° for 5 minutes. Can be frozen. Place directly from freezer into oven at 400° for about 30 minutes.
Cook broccoli per directions; drain. Mix all ingredients. Pour into a greased 2-quart casserole dish. Bake for 20 minutes in 350° oven.
Cook ground beef and season with pepper, salt and garlic powder. Feel free to add Tabasco, Worcestershire sauce or anything else.
Separate rolls into individual rectangles. Combine cheese, oregano and red pepper; blend well. Sprinkle evenly over each rectangle. Grasp top right hand corner and bottom left hand corner of rectangle and twist in opposite directions and stretch to an 8-inch length. Place on buttered cookie sheet, pressing ends down slightly. Bake in a moderate oven at 375° for 12 minutes or until golden brown. Serve with butter.
Add soda to sour cream. Mix all ingredients together and knead into a loaf. Set away overnight. Roll out on floured board to 1/8-inch thick. Cut with cookie cutters and bake in a moderate oven, 350°.
Mix tomato soup as usual. Chop vegetables in bite-size pieces. Cook tortellini al dente. Combine in large pot. Season as you wish. Add cayenne pepper or Tabasco sauce. Use your imagination. Quick and easy.
Heat oil in large skillet or wok over medium-high heat until hot. Add chicken and garlic; cook and stir for 4 to 5 minutes, or until chicken is no longer pink. Add ginger, 1/2 cup water, soy sauce and broth. Bring to a boil. Stir in pasta and frozen vegetables, returning to boiling. Reduce heat to low; cover and simmer 3 to 5 minutes, or until pasta and vegetables are tender, stirring occasionally.
Pour over eye of round roast. Place in fridge. Turn in mixture several times a day for 5 days. On fifth day, place in Dutch oven with juices. Cook slowly until tender. Remove from liquid and refrigerate. When cold, slice in very thin slices.
Sift together flour, baking powder, salt and soda. Set aside. Add sugar gradually to shortening. Blend in eggs, beating well after each. Stir in bananas. Blend in the sifted dry ingredients. Stir in chopped nuts. Turn into 9 x 5 x 3-inch pan, well-greased on bottom. Bake at 350° for 60 to 70 minutes. Cool before slicing.
Prepare and cook beets. Cut into slices. Mix cornstarch, sugar, salt and pepper in saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets; heat through. Makes 4 servings.
In heavy saucepan, place oleo, chocolate, milk, Crisco, corn syrup, salt and sugar. Bring to a rolling boil; stir very little, to keep from sticking. Boil 1 minute. Cool. Add vanilla. Beat just a little, until slightly thick, then pour over cake.
Combine macaroni and cheese with 1 1/2 cups hot water in 2-quart microwave-safe casserole. Cover with casserole lid. Microwave on High 4 to 4 1/2 minutes, or until mixture boils. Stir in canned soup, tuna fish (drained), milk, butter or margarine and parsley. Cover, microwave on High 6 to 7 minutes or until macaroni is tender, stirring once. Top with French fried onions, if desired. Sprinkle with paprika.
In a 1 1/2-quart saucepan, thoroughly stir together the sugar, flour, mustard, celery seed, salt and turmeric. Gradually stir in vinegar, keeping smooth. Cook over moderate heat, stirring constantly, until thickened and boiling. Add beans, mix in gently. Cool. Refrigerate, covered, until flavors blend.
Mix and bake cornbread mix according to directions. Crumble bread mix with squash and pour into a greased casserole. Bake 45 minutes at 350°.
Mix together all ingredients in large casserole dish. Cover and bake at 325° for 1 1/2 hours, until beans are juicy and bubbly.
Secure one large elephant. Kill, clean and cut into small cubes (this will take about two months). Put in large kettle and simmer over kerosene heat at 465° for 14 weeks. Make gravy to cover. This serves 3,685 people. If more meat is needed, add two rabbits. But use only if necessary, as few people care for hare in their stew.
Line a casserole dish with raw hamburger. Layer rest of ingredients in order. Bake at 350° for 1 1/4 hours.
Saute onion in butter until tender. Add chili and cheese; stir until melted. Serve warm with chips.
Mix and layer in casserole chilies and cheeses. Then mix eggs, milk, flour and salt and pour over cheese. Bake at 350° for 45 minutes.
Put into empty coffee can; cover. Put in oven at 350° for 1 hour or barbecue on top of grill.
Mix 1 tablespoon flour with Comstock apples. Pour into greased 9 x 9-inch pan and sprinkle with cinnamon and nutmeg. Mix sugar, flour, baking powder and salt with fork. Add egg to mixture. It will become "crumbly looking." Spread mixture over apples. Pour 1/4 pound margarine over mix. Bake at 375° for 45 minutes. Serve plain or with ice cream or whipped topping.
Follow instructions on jello package to dissolve jello. Add drained pineapple in place of some of the water for jello. Add oranges, walnuts and cranberries. Pour into mold and refrigerate.
Mix flour, sugar, soda, salt and baking powder. Cut in soft margarine. Add milk, egg, vanilla and lemon juice. When mixture is combined if it's not stiff, add more flour until stiff. Roll dough mixture about 1/4-inch thick. Cut desired shape. Bake at 350° for 12 to 15 minutes.
Combine all ingredients and stir well. Finish with water to make 1 gallon.
Combine ingredients in covered baking dish. Bake at 325° for 3 hours.
Bring first 5 ingredients to a boil, stirring constantly. Add 1 tablespoon butter and 1 teaspoon vanilla to mixture after it boils. Pour over ice cream.
Mix flour, butter and 2 tablespoons brown sugar as for pie crust; put in bottom of pan. Mix eggs, 1 1/2 cups brown sugar, nuts, coconut and vanilla. Pour over crust mixture and bake for 20 minutes (to 25 minutes) at 350°.
Cream Crisco, cocoa, eggs, sugar and vanilla. Sift flour, cinnamon, soda and salt together and add to creamed mixture with water and buttermilk. Bake at 350° about 45 minutes in square pan. Spread with icing while cake is warm.
Combine ingredients except pie shells. Place over low heat, stirring constantly, until sugar is melted. Pour into unbaked pie shells. Cook about 20 minutes at 350° or until thickened. Stack on one on another, putting caramel between layers as icing.
Butter a flat 2-quart baking dish. Boil onions in water until tender; drain. Line the baking dish with toast, crust removed. Cover with a layer of onions and a layer of grated cheese. Repeat layer of toast; cover with layer of onions then layer of cheese. At this point casserole may be covered with plastic wrap and stored in refrigerator for the day. Beat egg slightly and add balance of ingredients. Pour over casserole. Bake at 375° for 40 minutes. Serve at once.
Preheat oven to 350°. Spray 10-inch tube or Bundt pan with nonstick cooking spray; set aside.
Blend all together in blender or mixer. Pour into 10-inch greased pan (no flour). Bake at 350° for 50 minutes.
Grease and flour 13 x 9-inch pan. Mix cake mix as box directs. Sprinkle pecans and coconut on bottom of pan. Spread cake mix over top.
Cream sugar and Crisco. Add beaten eggs, coloring and vanilla. Sift dry ingredients 3 times (not soda). Add alternately with buttermilk to sugar mixture. Beat in soda and vinegar. Bake at 350° for 30 to 35 minutes. Use 3 greased and floured cake pans (round).
Combine eggs and milk. Add to mixture. Stir until moistened. Add onion, half the cheese and parsley. Spread dough in greased 8 x 1 1/2-inch cake pan. Sprinkle with remaining cheese. Drizzle melted butter over. Bake at 400° for 20 minutes, or until toothpick comes clean. Makes 6 to 8 servings.
Pour berry mix into 3 plastic ice trays and freeze, 3 hours or overnight, until frozen.
Mix first 6 ingredients together. Pour in a 9 x 13-inch casserole. Crumble potato chips on top. Bake in preheated 350° oven for 45 minutes to 1 hour.
Bring water and bouillon granules to boil. Stir in pasta and cook 5 minutes or until tender. Drain and set aside. Saute garlic in oil 1 minute; add chicken and saute 3 to 4 minutes or until chicken is barely cooked. Stir in red pepper, green onions, olives and chilies. Cook until peppers are crisp but tender. Remove from heat; toss with pasta and Cheddar cheese. Serve with salsa.
In large saucepan, combine potatoes, 1/4 pound cheese and margarine. Stir over low heat until cheese is melted. Add 2 tablespoons bacon, 2 tablespoons onion, salad dressing, sour cream and pepper. Mix well. Spoon into 1 1/2-quart casserole. Top with remaining cheese, bacon and onions. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes.
Mix cottage cheese, Cool Whip and pineapple. Sprinkle Jell-O over these ingredients and mix well. Pour into a container with lid and chill.
Boil first 3 ingredients for 5 minutes. Remove from heat and add the rest of the ingredients. Spread in a greased 13 x 9-inch pan. Cool.
Grease bottom and sides of a 13 x 9-inch pan. Line bottom with whole graham crackers. Mix pudding according to package directions, then fold in Cool Whip. Spread half of the pudding over graham crackers, then top with more crackers. Put in rest of pudding and top with another layer of crackers. Frost and chill overnight. It is easier to put frosting on crackers before placing them on top of the pudding.
Slice meat into 1/8-inch strips and fry until crisp in cast-iron pot to render 1/2 cup grease. Pull collard leaves from main stalk. Wash both sides of leaves thoroughly. Remove center stem from each leaf. Heat grease on low (do not add water). Fill pot with greens and sprinkle liberally with salt. Cover. When cooked down, add more greens. Sprinkle with salt and stir from bottom of pot. Repeat until all leaves are in pot, stirring occasionally. After 30 minutes, taste and add salt as needed. Cook for total of 45 minutes. Do not overcook. Recipe can be doubled or tripled.
Mix with spoon Bisquick, soft butter, 1/2 cup sugar and stir until crumbly; add pecans. Put into pan, smooth out and press down. Do not need to grease pan. Bake at 350° until lightly brown. Drain berries. Mix in saucepan 1/2 cup sugar and cornstarch. Stir and add water gradually, stirring over medium heat until it comes to a boil. As it thickens, add blueberries and boil for one minute, stirring constantly. Set aside until cool; should be a little thick. Whip cream cheese and Cool Whip together with mixer until smooth. Drain pineapple and spread layer of pineapple on top of crust; next put 1/2 of cream cheese topping and then all of blueberry topping. Add rest of cream cheese topping and pecans on top, if desired. Keep refrigerated.
Spread large flour tortilla with pizza sauce. Add Mozzarella cheese. Add the desired meat topping. If using sausage or hamburger, cook in skillet until brown and crumbly, then drain. Bake pizzas in 400° oven until hot and cheese bubbles, about 5 minutes.
Preheat oven to 350°. Mix together cheese and parsley. Spread onto each slice of bread. Roll lengthwise and cut in half. Wrap each with bacon and secure with toothpick. Place on cookie sheet and bake until bacon is done.
Combine everything but the wine, brandy and the garnish. Boil, stirring, until sugar dissolves. Simmer for 10 to 15 minutes; strain. Add wine and brandy. Bring to simmer over low heat. Ladle into heated mugs and add garnish.
Prepare cake mix according to package directions. Pour into greased and floured 9 x 13-inch baking pan. Bake according to package directions. Remove from oven and immediately poke 35 to 40 holes in cake with handle of a wooden spoon. Pour on condensed milk and spread evenly. Pour on caramel topping and spread evenly. Chill in refrigerator overnight. Top with whipped topping and sprinkle with crushed candy bars the next day.
Cook and drain spinach or broccoli. Simmer onion in oleo until tender. Cool. Mix all ingredients together well. Chill 1 hour or overnight. Make into 1-inch balls (about 36). Place on greased cookie sheet. Bake at 350° for 10 to 15 minutes until set. May be frozen and reheated.
Spread small rectangle of Melba toast with butter or mayonnaise. Cover each with a piece of Boston lettuce cut to size. Arrange thin wedge of Gouda or Edam cheese over lettuce and top with a halved, seeded red grape, cut side down.
Beat eggs. Add sugar, Eagle Brand milk, vanilla and 1/2 gallon milk. May use chocolate or any kind of fruit you like.
Heat tomato soup in 3-quart saucepan. Dissolve Knox gelatin in 1/4 cup cold water, then add to soup. Add cream cheese to soup mixture. Stir until creamy. Add the rest of the ingredients. Pour into greased mold and refrigerate 2 to 3 hours. Serve with crackers.
Brown ground meat. Pour off fat. Line a 2-quart baking dish with meat, then drained beans. Pour soup over beans and meat. Cover beans with mashed potatoes and dot with butter. Bake at 350°, uncovered, for 1/2 hour or until potatoes are lightly browned.
Crush chips. Layer in a 9 x 13-inch pan. Boil chicken until done. Saute broth and debone chicken. Mix cream of chicken soup, some broth and Ro-Tel tomatoes together. Add cheese. Make layers of chips, soup mixture, chicken and cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease 9 x 13 inch casserole dish. Mix together chicken broth, cream of chicken soup and tomatoes and peppers in bowl. Make layer of chicken in casserole dish and pour 1/2 of liquid over top. Add 1/2 of tortillas, cheese and onion. Make a second layer of the same. Bake for 1 hour.
Slice eggplant; salt both sides and let stand on counter for 1 hour (takes bitter taste and water out). Wash thoroughly after 1 hour. Pat dry. Dip eggplant in egg and then bread crumbs (both sides). Brown both sides in hot oil; drain eggplant on brown bag. Layer in Pyrex, sauce first, layer eggplant, layer shredded Parmesan and Mozzarella cheese and sauce. Make two or three layers of each.
Grease bottom and sides of a pie pan with Crisco. Sprinkle lightly with 1 tablespoon of corn meal. In bowl, mix together rest of ingredients; pour into pie pan and bake at 450° for 20 minutes or until brown.
Cook, peel and mash potatoes while hot. Add butter and eggs. Add milk, lemon, cinnamon and nutmeg and mix well. Pour into pie shells and bake at 350° until set.
Preheat oven to 350°. Melt chocolate over hot water; cool. (May add few drops hot water to prevent hardening.) Cream butter and sugar; add melted chocolate and then eggs, one at a time. Beat well. Sift dry ingredients together; add to creamed mixture alternately with buttermilk. Add pecans, coconut and cherries, then vanilla. Turn into greased and floured 10-inch tube pan. Bake 1 hour and 15 minutes in 350° oven. Needs no frosting.
Break up the noodles and toast with the almonds and sesame seed without oil. Mix together the sugar, Ramen seasoning, oil and wine vinegar. Chicken cut into small pieces can be added. Best made the day before.
Mix together the margarine, Worcestershire and salts; pour mix over the first 4 ingredients. Place in a 13 x 9-inch pan. Bake 1 hour, stirring occasionally.
Put half of mixture from large bowl in well-greased angel food pan. Add most of apples, then the rest of mixture and then remaining apples on top of this. Bake at 350° for 1 to 1 1/2 hours. Cake will come out plain looking.
Cook grits and spinach; drain. Mix with cheese. Add soup mix. Put eggs in a cup. Add milk on top to make 1 cup and mix. Put all in casserole and bake at 350° for 45 minutes to 1 hour or crispy brown.
Spread pineapple in oblong pan. Smooth cake mix evenly over pineapple. Melt oleo and pour over cake mix. Sprinkle a layer of coconut and then a layer of pecans. Bake at 375° for 35 to 45 minutes.
Thoroughly drain tuna and flake with fork. Combine all ingredients, except tuna and mix until blended. Add tuna and mix well. Serve with raw vegetables and crackers of your choice. Makes 1 1/4 cups.
Brown hamburger meat. Drain off fat. Cook noodles in boiling salted water. Add soups to meat. Mix well. Add canned mushrooms and sour cream. Heat through. Serve over noodles. Serves 4 to 6.
Mix all ingredients well. Divide into 3 parts. Use 3 pieces of aluminum foil and shape each part of meat mixture in long roll. Roll up in foil. Refrigerate 24 hours. Take out, turn over, and poke hole in bottom of each roll with fork. Place on rack in pan and cook at 350° for 1 hour.
Peel and quarter apples, place in medium saucepan. Pour water over apples, bring to a boil, reduce to simmer, cover and cook about 10 minutes, until apples are tender, but not mushy. Stir in cinnamon, nutmeg, brown sugar and butter. Use potato masher or food processor to blend mixture. Serve warm or chilled, can be frozen.
Blend Ricotta and cream cheese in a bowl. Add sugar to the mixture gradually, continuously mixing. Beat in eggs one at a time. Stir in lemon juice, vanilla, flour, cornstarch and melted butter. Blend until smooth, then add the sour cream and blend again. Pour into a 9-inch greased spring-form pan. Put cake into cold oven, then bake at 325° for 1 hour and 15 minutes. Turn off oven and let cake stay in oven for 2 more hours until the oven is cool. Remove and place on a rack. Do not open oven door once cake is inside.
Put shortening in a bowl. Add milk and boiling water. Whip with a fork until mixture looks like whipped cream. Then add flour and salt. Mix and form into a ball.
Microwave chips 2 1/2 minutes and stir. May need to microwave 1 1/2 to 2 more minutes. Stir until smooth. Stir in marshmallows until melted and smooth. Stir in nuts. Drop by spoonfuls onto waxed paper.
Brown and drain ground beef, onion and garlic. Set aside and mix tomato sauce, tomato juice, oregano and chili powder. Set aside and mix kidney beans and corn chips. Layer 3 mixtures in layers in order listed. Bake 45 minutes, covered, at 350°. Uncover last 10 minutes. Top with chips, shredded lettuce and onion and grated cheese.
Combine chicken, salt, onion and celery in a large stockpot. Cover with water; bring to a boil, then reduce heat and simmer for 45 minutes or until done. Reserve broth for stew. When chicken is cool, remove skin, debone and cut into bite size pieces.
Grease Bundt pan with 1 tablespoon butter; melt remainder of stick. Place marmalade evenly in bottom of pan. Sprinkle nuts into pan. In separate bowl, combine brown sugar and cinnamon. Dip each biscuit in melted butter then in sugar mixture. Stand biscuits on edge in pan spacing evenly. Sprinkle remaining sugar mixture. Drizzle with remaining butter. Bake at 350° for 30 to 40 minutes. Cool upright for 5 minutes then dump on platter.
Dissolve yeast in water with 1 teaspoon sugar for 10 minutes. Scald milk and add to sugar and salt. Cool. Add yeast and stir. Add 4 cups flour. Blend smooth. Add shortening. Blend well; add remaining flour. Let rest 10 minutes. Knead 10 minutes. Let rise 1 hour. Punch down and let rise again.
Mix well. Press in bottom of a 9 x 12-inch pan. Cook at 350° for 10 minutes. Let cool 10 to 15 minutes.
Mix together; shape into balls and roll in powdered sugar. Store in plastic bag. Makes about 4 dozen.
Cook hamburger and chopped onion; drain. Add ketchup, sugar and mustard. Cook at high temperature, stirring constantly. Ketchup will thicken. Let completely cool. (That's the secret.) Reheat at meal time. Serve on hamburger buns or on a bed of your favorite chips.
Soak gelatin in cold water. Let stand. Cook 1/2 cup sugar, milk and egg yolks together. Cook a few minutes. Then mix in gelatin and vanilla. Set in a cool place until thickened. Add egg whites and whipped cream. Mix well and let cool. Crush graham crackers. Mix with oleo and sugar. Put on top and bottom.
Cut flour, salt and shortening together. Add enough milk to hold together. Roll and cut into strips and drop into seasoned chicken and stock.	Stir occasionally. Cook about 20 minutes.
In a medium bowl, mix beaten eggs, milk, sugar and vanilla until smooth. Pour into 5 ounce custard cups. Sprinkle with nutmeg. Set cups in a shallow baking pan. Pour boiling water around the cups. Bake at 350° for 30 to 35 minutes.
Heat oven to 375°. Grease pan (either an 8 x 8 x 2-inch square or round). Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm with light cream or ice cream, if desired. Yields 10 to 12 servings. A good recipe. Quick!
Mix gelatin, pudding and water and bring to boil. Cool until nearly set. Whip this mixture and fold in the Cool Whip. Fold in sliced strawberries and fill pie shell. Refrigerate until set. Garnish with whipped cream and whole berries.
Mix cream of chicken soup and milk in flat Pyrex baking dish. Sprinkle a little cheese on top. Place in microwave until bubbly.
Bring water and salt to a full boil in a medium saucepan. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Cool. Combine salad dressing, pepper sauce and mustard in small bowl. Blend well. Combine rice with remaining ingredients in large bowl. Spoon dressing mixture over salad, tossing to coat. Cover and chill. Makes 6 servings.
Spread peanut butter on half of it. Spread jelly on the other half and bend it over.
Use crock pot or large pan on stove. Mix in 1 gal. of apple cider, 1 qt. of cranberry juice, 2 c. brown sugar, and 3 to 4 sticks of cinnamon. Heat on medium heat for 15 minutes until all ingredients are mixed well and cinnamon sticks have time to flavor cider.
Mix the crushed pretzels, oleo and 3 tablespoons sugar. Pour into a 9 x 13-inch baking dish. Bake at 400° for 8 to 10 minutes. Mix the cream cheese, sugar and whipped topping; spread on cooled mix. Mix well the strawberry jello, boiling water and frozen strawberries. Pour over cheese layer. Let mixture jell slightly 10 minutes in refrigerator.
Mix first 5 ingredients. Pour into casserole. Top with crackers and dab with margarine. Bake at 350° for 30 minutes uncovered.
Melt butter in a 9-inch pie plate. Beat eggs lightly with fork. Combine next 3 ingredients and add to beaten egg. Add vanilla and nuts. Bake at 350° for 30 minutes. Sprinkle with powdered sugar when cool. Cut into triangles.
Mix shortening, margarine, peanut butter, granulated sugar, brown sugar and egg thoroughly. Blend all dry ingredients and add. Roll dough into 1 1/4-inch balls. Place 3-inches apart on lightly greased baking sheets. Flatten crisscross style with a fork dipped in flour. Bake 10 to 12 minutes in a preheated 375° oven. Makes 3 dozen, 2 1/2-inch cookies.
Bake cake as directed on box. Crumble cake into bowl. Make pudding. Pour over cake; layer fruit as desired. Top with Cool Whip.
Drain all beans. Mix the sugar, vinegar, oil, salt and pepper together well. Let rest for 24 hours before serving; overnight is better if you have the time. Keep refrigerated.
Just Before Serving: In blender at high speed, blend all ingredients until smooth. Serve in tall glass. Makes 1 serving.