HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes in salted water. Cool slightly; peel and thinly slice. Add onions and next 3 ingredients. Mix and keep warm. Cook bacon crisp and drain, reserving drippings. Mix vinegar, sugar and water with cool bacon drippings. Heat to simmering. Add very slowly to beaten egg, beating constantly. Pour over potatoes. Add crumbled bacon and parsley. Mix lightly and serve warm. Makes 8 servings.
Mix all the ingredients together. Roll into balls and dip into sugar. Then bake 15 to 18 minutes at 350°.
Cook broccoli and lima beans until almost tender. Mix soup, sour cream and onion soup together. Add in broccoli, lima beans and sliced water chestnuts. Put in buttered casserole.
Cream together eggs, margarine and sugar. Add flour and baking soda. Mix bananas and nuts into mixture. Pour into a greased loaf pan and bake at 325° for 1 hour or until done.
Combine sugar and water, bring to boil - stirring until sugar dissolves, reduce heat and simmer for 15 minutes.
Mix cake mix according to box. Fill cupcake pans 2/3 full with cake batter. Drop rounded teaspoonful of mixture into the middle of each cupcake. Bake according to box. Let cool, then frost.
Scald milk; add shortening, salt and sugar. While cooling, dissolve yeast cakes in lukewarm water. When cool, add to milk and shortening mixture. Use flour to make a stiff dough (try 5 to 6 cups). Let rise 2 hours. Shape into rolls or loaves. Rise 1 hour and bake at 425°.
Place all ingredients, except mushrooms and wine, in a large pot. Cover and simmer 1 hour over flames so low that liquid barely quivers on top. Add mushrooms and wine and cook for 5 minutes more. Serve garnished with parsley. Yields 4 servings. Approximate cal/serving: 210.
Preheat oven to 350°. In a small saucepan, melt the butter. Set aside to cool. In a medium bowl, beat eggs with an electric mixer. Add the sugars and flour, continuing to beat until the mix is light and creamy. Beat in the cooled butter until thoroughly incorporated. Stir in the chocolate chips and walnuts with a mixing spoon. Pour the filling into the pie shell. Bake at 350° for 45 minutes. Cool before serving.
Slice venison not more than 1/4-inch thick or thinner. Mix ingredients together; add enough water to cover meat. Marinate overnight in refrigerator at least 24 hours. Drain and pat dry with paper towels. Lay on oven rack. Bake at 150° with oven slightly ajar until meat is dry. Cool completely before storing. Store in airtight container. Will keep 1 year.
Cream butter and sugar together. Add eggs and vanilla. In separate bowl, combine flour, oatmeal, baking soda and baking powder. Mix all ingredients. Add chocolate chips, chopped nuts and grated Hershey bar. Place golf ball size cookies 2-inches apart on ungreased cookie sheet. Bake at 350° for 6 minutes. Makes approximately 112 cookies.
Mix all ingredients by hand. Refrigerate for 2 hours. Ball, then bake at 350° for 8 to 10 minutes.
Cook hamburger meat with bell peppers and onion until done while cooking macaroni according to package directions. Drain both. Add macaroni to beef mixture. Add stewed tomatoes and tomato sauce. Simmer 30 minutes on low. Add salt or garlic salt and pepper as desired.
Dissolve Jell-O in hot water. Cool. Add rest of the ingredients and let set in refrigerator until Jell-O gets firm. Serve on lettuce.
Make stuffing mix and place in a greased casserole dish. Mix chicken, soup, onions and enough milk to make it a nice consistency. Pour over stuffing. Put bread crumbs or crackers on top. Bake at 350° for 20 to 25 minutes.
Combine breast halves, onion, garlic, red pepper and water in large Dutch oven. Bring to boil. Cover; reduce heat and simmer 25 minutes or until tender. Remove breast halves from broth. Skim fat from broth. Bone chicken. Cut into bite-size pieces. Combine broth, chicken, chopped vegetables and remaining ingredients in pan. Bring to boil; cover and simmer 30 minutes. Yield: 9 cups.
Mix together until thoroughly blended. Chill until served. May be served with chips or raw veggies.
Mix together and chill for 1 hour, then roll into shape of ball and roll in nuts. Dry in parsley flakes.
Butter 9 x 13-inch casserole dish; line with 3 to 4 pieces of bread. Beat eggs and milk together. Add cheese to mixture, then crumble in the meat. Pour over bread and refrigerate overnight. Bake at 350°, uncovered, for approximately 40 minutes or until knife comes out clean. Should resemble a custard in consistency. When done, cut into squares and serve.
Beat eggs. Add juice from cocktail. Add flour and beat well. Add fruit. Pour into a 9 x 13-inch greased pan. Sprinkle top of batter with brown sugar and nuts. Cook at 350° for about 30 to 40 minutes or until done.
Steep tea bags in 2 cups boiling water for 10 minutes. Boil sugar in 4 cups water for 5 minutes and then add lemon juice and flavorings. Combine the liquids and heat. Serve hot or cold.
Beat eggs and melted butter, flour and sugar. Beat and fold in coconut; add milk. Pour in ungreased pan or loaf pan. Bake 40 minutes to an hour at 350°. Makes its own crust.
Cook okra until tender in a small amount of water. Drain. Combine remaining ingredients, except oil. Mix lightly. Place oil in a large skillet, add okra mixture and fry over medium high heat, stirring often. Fry until golden brown, approximately 10 minutes. Serves 6.
In a medium mixing bowl, combine flour, sugar, baking powder, nutmeg and cinnamon. In a large measuring cup or small bowl, combine oil, egg and milk. Beat with a wire whisk to blend. Add to dry ingredients and stir. Fold in chopped apples. Drop batter by tablespoon into hot oil. Fry until lightly browned. Drain on paper towel. Sprinkle the tops with powdered sugar. Serve warm or cold.
Cream butter and sugar. Add egg yolks and vanilla. Beat until light and fluffy. Stir in flour. If necessary, chill until firm enough to handle. With floured hands, roll into 1-inch balls. Place 1 1/2-inches apart on cookie sheets. Using a floured thimble, make a small indentation in center of each cookie. Fill with jam. Bake at 325° for about 20 to 25 minutes. Cool on racks. Makes about 4 dozen.
Cube bread and place in a 2-quart greased baking dish. Sprinkle with raisins. Mix eggs, 1/4 cup sugar, salt, milk and water and pour over bread and raisins. Let set for 10 minutes. Add vanilla and stir. Sprinkle with remaining sugar and cinnamon. Bake at 350° for 30 minutes.
Mix all ingredients with an electric mixer. Pour in 8 x 8-inch pan. Place in refrigerator for 20 minutes; cut.
Dice bacon and brown. Drain and place on paper towel to cool. Shred cheese and place in large bowl. Dice black olives. Mix all ingredients and spread on party rye. Broil until golden brown.
Cook 3 minutes. Let cool. Put in baked pie shell. Serve with Cool Whip topping.
In a large skillet brown ground beef, stirring to break up pieces. Add celery, pepper, onion and garlic. Cook until vegetables are tender. Add tomato sauce and chili powder. Heat thoroughly, stirring occasionally.	Spoon into 2-quart casserole dish. Prepare cornbread mix using the egg and milk. Pour on top of chili mixture. Bake at 425° for 20 minutes or until bread is brown. Serves 6.
Stir together white sugar and 4 tablespoons cinnamon. Cut each biscuit in half; dip in cinnamon mixture. Place in greased tube pan.
Stir sugar and flour together and just a little milk. Add egg yolks, then add the rest of the milk. Add some vanilla and nutmeg. Start by cooking 1 minute on high, stirring after every minute. When it gets hot, you can cook for 2 minutes.
Mix sugar and milk. Add softened butter and nuts. Mix well and add coconut. Roll into 1/2-inch balls and refrigerate until chilled. Melt 3/4 bar paraffin and chocolate chips in a double boiler. Keep hot and dip chilled candy into chocolate mixture. Put on waxed paper to cool and harden. Store in a cool place.
Combine oregano, salt and pepper; sprinkle on chicken. Brown in oil in a 6-quart Dutch oven; remove. Cut green pepper into strips. Add with onions, garlic, bay leaf and red pepper to drippings; saute for 5 minutes. Add rice and cook, stirring, until lightly browned. Add tomatoes and chicken broth. Arrange chicken on top. Bake (tightly covered) in a 350° oven for 1 hour. Remove; do not stir. Add 1/2 cup water. Arrange peas, olives and peppers on top. Bake, covered, 20 minutes longer.
Use your favorite fish fillet. Crush some Ritz crackers in a plastic bag. Put a few slabs of butter in a pyrex dish. Sprinkle half the crushed crackers on top of butter. Place fish on top of butter. Place crushed crackers on top of fillets. Put some butter on top of crackers. Bake or broil until done. If needed, add more butter.
Prepare 1 package chocolate pudding mix (cooked type). Blend dry devil's food cake mix into hot pudding. Pour into greased and floured oblong pan, 13 x 9 1/2 x 2-inches. Sprinkle with 1/2 cup chocolate pieces and 1/2 cup chopped nuts. Bake in 350° (moderate) oven for 30 to 35 minutes.
Preheat oven to 450°. Salt and pepper the chicken pieces. Put flour in a bag. Shake the chicken pieces in it. Do not shake off excess flour. Arrange chicken in a single layer in a roasting pan (I use a medium size enamel roaster). Sprinkle more of the flour (about 1/4 cup) over the chicken. Bake, uncovered, for 30 to 40 minutes or until flour is starting to brown. Add 2 to 3 cups of boiling water and arrange the potatoes, onion and garlic over chicken. Cover and continue baking at 450° until chicken and potatoes are done, about another hour. Check after about 30 minutes. If gravy is too thick, add a little water.
Sprinkle each pork chop with salt and paprika. Brown in lightly greased frying pan. Place pork chops in baking dish. Put apples, skin side down, on chops. Sprinkle with brown sugar. Pour cream in bottom of pan. Cover with foil. Bake at 350° for 30 to 40 minutes, or until apples are tender.
Mix together the following ingredients until well blended: drained clams, sour cream, parsley, onion salt, Worcestershire sauce, lemon juice, salt and Tabasco sauce. Place in a serving bowl, sprinkle lightly with paprika. Refrigerate until ready to serve. Serve with crackers.
Add oats and milk; mix until blended. Let set for 30 minutes. Mix together flour, baking powder and salt in a bowl; set aside. Cream together the peanut butter, margarine, brown sugar and egg. Add oats and milk mixture until blended. Add flour mixture and mix only until flour is moistened. Do not overmix. Stir in raisins or chocolate chips just until mixed. Spoon batter into greased (or lined) muffin pans. Bake in a preheated 400° oven for 20 to 25 minutes. Makes 1 dozen muffins.
Slowly add cranberry juice to sugar. Stir until sugar dissolves. Add pineapple juice. Chill. Then add ginger ale. Makes 32 cups.
Cook macaroni as directed on package; drain. Brown meat and onions. Add salt, pepper, spaghetti sauce and tomatoes. Simmer 20 minutes. Place 1/2 of the macaroni in 2 1/2-quart casserole. Cover with half of the meat mixture, then half of the cheese. Repeat layers. Bake, uncovered, in a 350° oven for 45 minutes.
Mix drained fruits, add jello and applesauce. Fold in cool whip. Chill and serve.
Heat oven to 375°. In small saucepan, melt margarine. Coat bottom and sides of 12-cup tube pan with 2 tablespoons of the melted margarine. Sprinkle 3 tablespoons of the nuts over the bottom of prepared pan.
Cook together beef and onion. Spread in a casserole dish. Top with vegetables, cream of chicken soup and then top with Tater Tots. Bake at 350° for 30 to 40 minutes.
Mix sugars and salt, then add beaten eggs and cream; blending well. Add melted butter and mix thoroughly. Cover bottom of pan with pecans. Pour in other mixture and bake in oven, about 30 minutes or until preset. Pie is done when all but a small circle in the middle is set. This part will cook after removing from the oven by heat from the pie.
Pick beans when they are full of bean. Dry them either by stringing on a string and hanging them up or break them and spread them out on newspaper or old sheets in the sun.
Butter casserole; layer broccoli, cauliflower and egg slices. Sprinkle cheese over eggs and put the soup on top. Sprinkle crumbs (buttered) on top. Bake at 350° for 30 minutes.
Combine chicken, soup and sour cream. Pour into a 2-quart baking dish. Combine crackers and margarine. Sprinkle over chicken. Bake for 30 minutes at 350°. Yield: 6 servings.
Combine cracker crumbs and butter. Press firmly into bottom of 13 x 9-inch pan.
Heat oil in heavy large Dutch oven over medium-high heat. Add shallots and garlic and saut until translucent, about 3 minutes. Add all mushrooms; saut until mushrooms wilt and liquid evaporates, about 7 minutes. Sprinkle with flour. Stir 2 minutes. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Mix in 1 cup cream. Simmer until slightly thickened, about 5 minutes. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving, thinning with more cream if desired.) Stir parsley into soup. Ladle into bowls and serve. Makes 6 servings.
In heavy pan, melt caramels with 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until melted. Set aside. Grease and flour a 13 x 9-inch pan. In large bowl, combine cake mix, margarine, 1/3 cup milk and nuts. Stir until dough holds together. Press 1/2 of dough in pan. Bake at 350° for 6 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture over chips. Crumble remaining mixture on top. Bake for 16 to 18 minutes. Cut into bars.
In a large saucepan, cook the squash and onion in boiling salted water for 5 to 10 minutes or until crisp and tender. Drain well. In a large bowl, combine soup and sour cream (or milk). Stir in carrots and fold in squash and onion. Toss stuffing mix with melted butter. Spread half the stuffing mix in a 7 x 12-inch baking dish. Spoon squash mixture on top. Sprinkle with remaining stuffing mixture. Bake in a 350° oven for 25 to 30 minutes or until heated through.
Cream softened margarine and cream cheese; add egg and flavoring. Beat well. Add dry cake mix, then add chopped pecans. Drop by teaspoonful onto greased cookie sheet. Bake in preheated oven at 350° for 12 minutes or until browned.
Sprinkle rice in casserole; cover with onion soup mix. Place chicken breasts on top. Mix remaining soups with water and pour over top. Bake at 350° for 2 hours.
Cover the bottom of a 9 x 13-inch baking dish with graham cracker crumbs. Pour in cherry pie filling (do not stir). Pour in pineapple (do not stir). Pour in dry cake mix (do not stir). Place pecans over the top. Cut margarine into pats and place over the top. Bake at 350° for 1 hour.
Mix all ingredients together and pour over frozen rolls. Let stand overnight in cool room. Do not cover. Bake at 350° for 25 minutes. Let stand 5 minutes before removing from pan.
Preheat oven to 350°. Wash and slice squash. Place sliced squash in a casserole dish. Cover squash with the soup and onion. Next, sprinkle all of cheese. Finally, sprinkle stuffing mix on top. Bake for 45 minutes or until squash is tender.
Prepare Nut Cookie Crust. Heat oven to 425°. Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk. Pour into crust. Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning. Bake 15 minutes. Reduce oven temperature to 350°. Bake until knife inserted near center comes out clean, 45 to 55 minutes longer; cool pie completely. Prepare Brown Sugar Whipped Cream. Serve pie with Brown Sugar Whipped Cream. Cover and refrigerate any remaining pie and whipped cream.
Open the biscuits, putting 2 biscuits together to make patties. Place a wiener on each patty and wrap around, pinching to secure connection. Bake in oven at 350° for 20 minutes or until dough is light brown.
Mix Oreo crumbs and melted oleo. Press in a 9 x 13-inch baking dish, saving 1 cup for top. Spoon softened ice cream over cookies. Pour fudge ice cream topping over top, then sprinkle with Spanish peanuts. Cover the top with Cool Whip; sprinkle reserved cup of cookie crumbs on top. Freeze until ready to serve.
Put uncooked rice in casserole dish. Brown pork chops and place on top of rice. Combine the remaining ingredients and pour over pork chops. Bake at 350° for 1 hour.
Saute the first 4 ingredients until the meat is brown. Drain fat. Combine remaining ingredients except noodles and stir into meat mixture. Cook over low heat approximately 20 minutes. Serve over cooked noodles.
Boil raisins with water to cover until plump and let stand until cool. Drain and save the juice. Cream together the butter, sugar and eggs until light and fluffy. Sift together all the dry ingredients. Beat all the dry ingredients along with the juice from the raisins and add enough water to make 1 cup. Beat with cream mixture until smooth. Fold in raisins and nuts. Bake at 350° for 30 minutes or until done. Frost with peanut butter frosting or frosting of your choice.
In a saucepan, add sugar and cocoa. Mix well. Add milk and margarine. Cook over medium heat until it comes to a full boil for 1 minute. Remove from heat and beat in peanut butter, oatmeal and vanilla. Drop by tablespoon onto wax paper and cool.
Cut beef into strips 1/4 inch wide and 1 inch long. Brown meat in oil. Push meat to one side and add mushrooms and onion. Saute until onion is soft. Mix into meat mixture. Stir in tomato paste (or tomatoes). Sprinkle flour over all and blend well. Add sherry or wine and stir until a gravy is formed. Season to taste. Cover and simmer until meat is tender (about 45 minutes). Add sour cream just before serving. Heat through but do not boil. Serve over egg noodles. Serves 4 hungry people unless you have another side dish, then it could stretch to feed 6.
Preheat the oven to 400°. In a medium bowl, combine the flour, sugar, baking powder, lemon zest and salt. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse bread crumbs. In a small bowl or 1-cup measure, whisk together the eggs and cream. Add to the dry mixture and stir until a sticky dough is formed.
Mix first 4 ingredients as directed on cake mix for 2 minutes. Add remaining ingredients to mixture. Mix all ingredients well and pour into Bundt cake pan. Bake at 350° for 45 to 60 minutes. (Test with toothpick; when inserted and comes out clean, it's done.)
Brown stew meat in butter; add salt and pepper to taste. Saute onions in same pan after meat is removed. Add teaspoon vinegar and brown sugar. Layer beef and onions in casserole dish. Cover with 1 1/2 cups beer. Top with bay leaves and Grey Poupon mustard. Bake 3 to 4 hours at 350°.
Combine in a large bowl the first 5 ingredients. Chop together capers and caraway seed. Add all together. Beat until well blended. Chill.
Pour all ingredients in blender. Fill blender with ice. Blend well. Pour in glass and serve.
Cream shortening and add white sugar; beat until fluffy. Add brown sugar and beat until creamy. Add eggs one at a time, then vanilla. Dissolve soda in sour milk and add to mixture. Then add salt, baking powder and flour. Mix well. Roll out dough and cut circles. Place 1 tablespoon filling in center and place another circle on top. Bake at 350° for 10 to 12 minutes.
Heat oven to 375°. Beat margarine and sugar in large bowl until fluffy. Add eggs. Beat well. Add chocolate, coffee and rum extract and mix well. Stir in flour and chopped walnuts.
Combine and blend until smooth. Chill at least 1 hour. Serve with fruit pieces.
Combine biscuit mix, crumbled sausage and cheese; mix well. Roll into balls about the size of a walnut. Flatten with a fork. Bake at 350° for 12 to 15 minutes on ungreased cookie sheet or freeze and bake when needed.
Mix together cream of mushroom soup, mayonnaise, Milnot and lemon. Layer: Broccoli, chicken, soup mixture and Cheddar cheese. Top with canned onion rings. Bake in 9 x 13-inch pan at 350° for 30 minutes.
In 1-quart saucepan, combine soup and milk. Over low heat, heat through, stirring often. Serve over hot cooked vegetables, French fries or omelets.
Combine first 4 ingredients in a saucepan. Cook over medium heat, stirring until mixture boils; reduce heat and simmer 5 minutes. Remove from heat; add butter and vanilla. Stir until blended. Serve at room temperature.
Mix beef, applesauce, eggs, bread, salt and pepper. Shape into small balls. Roll in flour. Brown in hot fat. Put in casserole. To drippings in pan, add vegetables and tomato juice. Bring to a boil and pour over meat balls. Cover with foil and bake at 350° for about 40 minutes to 1 hour.
Grind or chop all veggies and place in glass container or crock. Add salt. Let stand 2 hours. Drain well then squeeze very dry, using hands.
Combine oil, eggs, vanilla, sugar and zucchini and blend. Stir in remaining ingredients. Do not beat! Bake in greased muffin pans at 325° for about 20 to 30 minutes.
In a medium mixing bowl, stir together the chicken, celery, sweet pepper, carrot and onion.
Combine everything in a casserole; top with bread cubes and bake at 350° for 1 hour, uncovered.
Mix all together and put in pie shell. Bake at 450° for 15 to 20 minutes.
Heat oven to 400°. Mix chicken, pasta sauce and vegetables. Pour into greased square pan. Mix Bisquick, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture. Bake, uncovered, 20 to 22 minutes or until topping is light golden brown. Serves 6.
Cook rice according to usual directions; set aside. Cook broccoli according to pkg. directions and drain. Saute onion in margarine. Combine all ingredients and spoon into a casserole dish. Garnish the top with extra cheese if desired. Bake uncovered for 25 to 30 minutes at 350°.
Bone out chicken. Cook in water to cover until tender. Remove chicken and save stock. Add onion and frozen Veg-All to stock. Bring to rolling boil for 5 minutes. Place shredded boned out chicken in 9 x 13 casserole that has been greased with margarine. Put vegetables on top of chicken.
Mix all but oleo and bread crumbs well. Pour into baking dish. Melt oleo and pour over corn mixture. Sprinkle bread crumbs on top. Bake for 35 to 40 minutes at 350°.
Combine sugar and water; heat and stir until sugar is dissolved. Bring to a boil 5 minutes without stirring; chill. Add juices, ginger ale and pour over ice.
Peel potatoes; cut lengthwise in 3/8-inch slices. Melt oleo; add salt and garlic salt. Pour half in jelly roll pan. Arrange potatoes 1 layer deep in pan. Spoon on rest of oleo. Cover with foil. Bake 45 minutes until tender. If you want them crisp, uncover last 5 to 10 minutes.
Mix all ingredients well. Roll into ball and cover with crushed cinnamon graham crackers. Chill.
Mix chilled milk with other ingredients and pour in a one-quart ice cream freezer. Fill freezer with alternating layers of crushed ice and rock salt. Churn until cream is hard.
Put together in order. Bake at 350° for 40 minutes. Bake in tube pan.
Lightly grease 12 muffin cups; set aside. Stir together flour, baking powder, salt and nutmeg; set aside. In mixing bowl, cream together 1/2 cup sugar, shortening and egg. Add flour mixture and milk alternately to the creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake in oven at 350° for 20 to 25 minutes or until golden. Remove from oven.
Mix all ingredients together and bake at 350° for 45 minutes, stirring every 15 minutes.
Blend first five ingredients together. Split rolls lengthwise and spread top and bottom with blended mixture. Add ham and top with Swiss cheese. Place rolls back together. Wrap in aluminum foil and heat for 10 minutes in oven, or wrap in plastic wrap and microwave for 1 1/2 minutes. Cut into small servings.
In Dutch oven, cook crumbled sausage, onion and garlic in hot oil until sausage is no longer pink, drain.
Cut beef in small pieces and put in roasting pan. Add onion (diced small), peppers (cut in pieces) and potatoes (cut in chunks). Pour tomato sauce over top of this. Cover and bake at 350° until all ingredients are done.