HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in casserole (allow for doubling). Bake at 350° for about 35 to 40 minutes, stirring after about 15 minutes. It should be firm, but not dry. Serve with beef roast or other meat. Do not add any salt.
Break crackers coarsely into pie shell. Combine water, sugar and cream of tartar in pan. Boil for 15 minutes gently. Add lemon juice to mixture and cool. Pour syrup over crackers. Dot with butter and sprinkle with cinnamon. Cover with top crust. Cut slits in top crust and bake at 400° to 425° for 20 to 30 minutes. Serve warm or cold.
Cut the head off as close to the jaw as possible and let it bleed well. (Tie it with rope by back leg and hang it up.) Put the whole turtle in scalding water (shell and all) for about 5 to 10 minutes. Remove turtle and scrub well with a good stiff brush. Pull toenails and cut shell away with a very sharp knife. Don't forget to get all that white meat from back of shell. Remove internal organs. Parboil until meat is tender. Remove meat and skin it. Use the broth for stew or soup.
Brown meat with green pepper and onion; drain.	Stir in dressing, tomato sauce, Parmesan cheese, oregano and pepper. Cook 2 to 3 minutes over low heat or until thoroughly heated. Place 1/2 of the spaghetti in 2 quart casserole. Top with 1/2 of the meat mixture	and 1/2 cup Cheddar cheese.	Repeat layers. Bake in 350° oven. Bake 30 minutes. Makes 6 servings.
Place cocktail sausages or hotdogs in crockpot. Add equal parts of ketchup and brown sugar in a bowl. Mix until well blended. Pour over sausages, stir so all sausages are covered. Cook on low until sausages are hot throughout. Serve with toothpicks if desired. Also great with store bought meatballs.
Saute onions, peppers and garlic in 1 stick of margarine. When onions are clear, add crabmeat and shrimp. Season to taste with red pepper, salt and seafood seasoning. Saute until it is cooked well. Pour into bowl. Add Ritz crackers. Add enough milk to mixture until moist and smooth. Use to stuff founder, mushrooms, etc. Enjoy!
Saute sausage, onion, celery and pepper. Drain off grease. Add rice, soup packages and bamboo shoots. Stir up and bake in dish for 1 hour at 350°.
Place 2 cups Fritos in a 2-quart baking dish. Arrange chopped onion and half the cheese on top. Warm the chili. Mix with the cooked ground beef (crumbled). Pour over onion and cheese. Top with remaining Fritos and cheese. Bake at 350° for 15 to 20 minutes, uncovered. Makes 6 to 8 servings.
Brown meat and drain well. Add corn, salsa, tomato sauce, taco mix and spices. Simmer 5 to 7 minutes. Stir frequently.
Place dry jello, cream cheese and Cool Whip in bowl and beat well. Add oranges and mix. Add pecans and stir. Should you like the consistency to be a little thinner, add juice from oranges. Chill in an 8 x 8-inch pan until firm, about 3 hours. Cut into squares and serve.
Roll bread dough out onto floured surface to 8 x 20-inch sheet. Layer on toppings. Roll up like jelly roll and place on a cookie sheet. Cover with towel and let rise 1 hour. Bake at 375° for 35 to 40 minutes.
Layer each ingredient, beginning with cream cheese. Microwave just until cheese melts. Serve with nachos.
Beat together oleo and sugars until light and fluffy. Beat in egg and vanilla. Add flour, salt and soda. Stir in oats, chocolate chips and nuts. Drop by spoonful onto greased cookie sheet. Bake 9 to 11 minutes at 375°. Makes 6 dozen.
Put meat in bottom of electric skillet or large frypan. Cut up next 4 ingredients and put in layers, starting with the carrots. Spread soups over	vegetables. Start cooking on medium-high and finish on low heat. Cook for 30 minutes or more.
Combine flour, cornmeal and 1/2 teaspoon salt in mixing bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing with fork until all flour is moist. Form dough into ball and press out on a pizza pan; chill for 1 hour.
Heat olive oil in a large, heavy skillet and brown meat. Add onions and garlic and brown. Add apples, tomatoes, chiles, raisins, olives, cloves, cinnamon, salt and pepper. Simmer gently, uncovered, until cooked, about 20 minutes. Add pineapple. Fry almonds until golden and add. Cook a few minutes longer. Serves 6.
Combine butter, the sugars, vanilla and pudding mix in large bowl. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour and soda. Stir in chips and nuts. Drop by rounded teaspoonfuls. Bake at 375° for 8 to 10 minutes.
Mix jello, hot water and marshmallows. Let melt in top of double boiler. Let cool and put in refrigerator until syrupy. Fold in creamed cheese and pineapple. Beat cream or iced evaporated milk until stiff. Fold in whipped cream and nuts to jello mixture. Chill.
Heat over low heat; do not boil. Wonderful on grilled meat or oven baked.
Crush Oreos in food processor. Cream together butter, sugar and cream cheese. In separate bowl, mix together milk, pudding and whipped topping. Combine the two mixtures. Alternate layers of mixture and cookie crumbs in clean flowerpot, starting and ending with cookie crumbs. Chill or freeze.
Mix in order listed above. Notes: cream sugar and shortening, add spices and baking powder mixed with flour. Fold in last-egg whites beaten well. Bake in 3 (9-inch) pans, 20-25 minutes at 350°.
In saucepan, melt margarine. Add celery. Cook until tender. Stir in spices. Cut potatoes into 1/2-inch slices, cutting not quite through. Place each potato on a piece of foil large enough to wrap potato. Drizzle about half spice mixture into slits. Insert half slice onion. Top with remaining spice mixture. Wrap and grill over hot coals 40 to 45 minutes.
Mix cream cheese, sour cream and chicken or ham until smooth; add chilies and onion. Put mixture in refrigerator and let set. Have tortillas at room temperature. Put mixture on tortillas; roll up and put extra stuff on ends. Chill overnight, then slice.
Put all ingredients, except Ritz crackers, together and pour into a casserole dish. Crumble crackers over top and bake at 350° for 30 minutes.
Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. Place chicken in a large shallow dish. Combine reserved pineapple juice, soy sauce, oil, onion, garlic and sugar, mixing well. Pour over chicken, reserving marinade.
Preheat oven to 375°. Mix well and spread on a greased cookie sheet. Bake 10 to 12 minutes. While pumpkin is cooking, take 2 sheets of aluminum foil, lay on a counter. Next, lay a dish towel on top of foil and sprinkle 10x sugar on dish towel, enough to cover pumpkin when you flip the pumpkin from the pan to the towel. Roll as if a jelly roll (towel and pumpkin together). Let cool approximately 1 hour.
Cook zucchini in boiling water 2 minutes; drain well. Mix other ingredients in and place in a 9-inch pie crust. Bake at 425° for 12 minutes, then at 350° for 30 minutes.
Combine ingredients. Bring to a near boil. Simmer 15 minutes. Add salt and pepper to taste.
Bring sugar, butter and milk to a boil. Let it boil 5 more minutes, stirring constantly. Take off of heat and add vanilla, peanut butter chips and Marshmallow Creme. Stir. Pour into buttered pans. Let cool and cut.
Mix dry ingredients. Blend with Crisco. Add milk. Roll out about 1/2-inch thick. Cut with biscuit cutter. Place in ungreased baking pan, sides touching. Bake 20 minutes at 400°.
Spread asparagus on bottom of buttered 13 x 9 x 2-inch casserole. Add layer of eggs, then strips of pimento. Pour cream of mushroom soup over the top. Then sprinkle with cheese and top with Ritz cracker crumbs. Bake at 325° for 40 minutes.
Prepare noodles according to package instructions, then drain thoroughly. Brown burger and drain. Stir in tomato sauce, salt and Worcestershire and simmer on very low heat.
Put Jell-O and 1 cup boiling water in blender at low speed until dissolved. Add pineapple juice and orange juice concentrate and 1 cup cold water. Blend until combined. Pour in punch bowl. Stir in remaining 4 cups cold water. Add ice. Float orange slices.
Brown meat. Remove and place on heavy foil. Pour sauce over and seal tightly. Wrap again in foil. Cook at 350° for 1 1/2 to 2 hours. For barbecue, just shred the meat.
Cream sugar and butter. Add eggs and beat thoroughly. Add dry ingredients (sifted together) to mixture. Add nut mixture. Pour in 10-inch tube pan and bake at 275° for 1 1/2 hours.
Melt butter in pressure cooker. Add the milk. Let it heat while you thinly slice raw potatoes. Put half of potatoes in cooker. Sprinkle with flour, salt and pepper. Add rest of potatoes and salt on top. Cook at 15 pounds pressure for 1 to 3 minutes. Set aside until pressure is down.
Mix together hamburger, pizza sauce, mushrooms, oregano and garlic salt. Cook until it boils. Cook rotini noodles, then drain. Pour milk over noodles; let sit. Mix 1/2 hamburger mix with 1/2 noodles, then 1/2 cheese. Repeat. Put pepperoni on top. Bake at 350°, covered, for 25 minutes.
In a medium saucepan, cook mushrooms and onion in butter until tender, stirring occasionally. Add beef broth and simmer 5 minutes. Add cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Makes 6 servings.
Line bottom of a casserole with the chipped beef. Place chicken breasts on top of the chipped beef. Cover with soup. Cover and bake at 350° for 3 hours. Serves 6.
Pour oil into very large pot over low heat. Add all ingredients remaining, except pastry; mix well. Cook, stirring occasionally, for about 30 minutes, or until most liquid is absorbed but mixture is still very moist. Let cool. Line pie plates with pastry. Add filling; cover with top crust. Seal and cut slits in top. Bake at 375° for 35 minutes. Bon appetit!!!
In a Dutch oven or large saucepan, cover chicken with water. Bring to a boil. Reduce heat. Simmer for 40 minutes or until tender. Remove chicken. Reserve broth. Bone and shred chicken. Set aside. Discard bones and skin.
Cut cukes into	1/4-inch slices and combine with salt. Add enough cold water to cover and let stand overnight. Drain well.
Saute rice, onion and garlic in oil until sizzling. Add curry and water, then lentils. Cover and simmer about 30 minutes. Stir in chopped raw spinach. Serves 4 to 6 people.
In a saucepan, cook carrots in 1-inch boiling water with sugar and salt, covered, for 10 to 12 minutes, or until they are tender, but still crisp. Drain and transfer carrots to a heated dish to keep warm.
Mix all together and beat several minutes. Bake at 350° for 30 to 40 minutes. While still warm, punch holes with fork every 1/2-inch and pour glaze over it.
Boil all ingredients together, except apples, for 5 minutes. Add apples and cook until tender. Refrigerate or process.
Mix together butter, powdered sugar, vanilla and peanut butter. Form into balls and chill. Melt chocolate chips and paraffin and dip the balls into this mixture. Chill.
Mix all ingredients with chicken except cheese and onion rings. Turn into a 13 x 9-inch pan (large rectangular pan). Top with cheese and crushed onion rings. Bake at 350° for 30 minutes.
Cook onion in butter until tender but not brown. Stir in chicken, 1/4 cup of the picante sauce, cream cheese and cumin; heat through. Remove from heat. Stir in 1/2 cup of the shredded cheese. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon scant 1/3 cup chicken mixture down center of each tortilla; roll and place seam side down in 12 x 7-inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheese. Bake at 350° about 15 minutes or until hot. Sprinkle with onion and serve with additional picante sauce. Makes 4 servings.
Heat oven to 425°. Melt shortening in oven in a 13 x 9-inch pan. Mix Bisquick and seasonings in paper bag. Shake pieces of chicken to coat thoroughly. Lay chicken skin side down in single layer in hot shortening. Bake 45 minutes. Make biscuits (out of Bisquick). Turn chicken and push to one side in pan. Set biscuits in single layer on other side. Bake 15 minutes (until lightly brown and chicken tender).
Set jello as usual. When it begins to jell, beat thoroughly. Add juice and rind of lemon. Whip milk; add sugar as whipped. Combine the two. Put half of rolled vanilla wafers in bottom of 9 x 9-inch Pyrex dish. Add mixture. Put remaining rolled crumbs on top.
Preheat oven to 350°. Mix all ingredients and pour into unbaked pie shell. Bake in oven for 1 hour.
Melt stick of butter in 2-quart casserole. Add 1/2 crackers, finely crushed. Add cubed cheese. Add cooked and drained broccoli. Top with remaining half crackers. Cover and bake at 350° for 20 to 30 minutes.
Brown pork chops and place in a 9 x 12-inch dish. Cover with sliced onions and apple slices. Pour apple cider over all. Cover and bake at 350° for 2 hours.
Cream the cheese and oleo. Add 1 cup sugar and vanilla. Add remainder of sugar. If too stiff, add milk to reach a spreading consistency, adding a teaspoon at a time. Delicious on Banana Cake.
Mix all together, then put into tube pan and bake 1 hour at 350°.
In medium skillet, brown ground beef with green onions. Stir in chilies, tomato soup, salsa, corn, olives, worcestershire sauce, chili powder and garlic powder until well blended. Place in 2 quart casserole dish. Top with cheese, then evenly spread corn muffin cubes over cheese. Bake at 350° for 10 minutes or until cheese is melted. Serve with sour cream.
*Instead of fresh basil, you can use 3/5 cup chopped Italian parsley plus 3 tablespoons dried basil.
Put sugars, milk, chocolate and syrup in saucepan. Cook to form soft ball. Remove from heat. Add butter; don't stir. Cool and beat. Pour into a buttered pan.
Add enough flour to mix well. Cook at 375° until done. Put Musketeers bars between layers while hot. Make Seven Minute Frosting. Decorate with candy, nuts, cherries, raisins and pineapple.
Prepare cake mix according to directions. Pour into 9 x 13-inch greased cake pan. Dice up rhubarb and carefully put over the top of cake in pan. Sprinkle sugar over top of rhubarb. Do not mix or stir. Carefully pour whipping cream (unwhipped) over rhubarb-sugar mixture; do not stir. Bake at 350° or 30 to 40 minutes until done. Can be served with or without cream. Delicious.
Place sugar and cinnamon in bag and mix well. Cut each biscuit into 4 pieces. Drop into bag and coat well. Spray tube pan and drop biscuit pieces into pan. Sprinkle with nuts, if desired. Melt 1 stick margarine and 1 cup brown sugar. Almost let come to a boil. Pour over biscuit pieces and bake for 25 minutes at 350°. Let stand in pan for 5 minutes after removing from oven.
Cook potatoes in medium saucepan of boiling salted water until tender, about 25 minutes. Drain and cool. Cut potatoes into squares. Whisk yogurt, mustard and tarragon in large bowl until blended. Add potatoes, bell pepper, green onions and celery; toss. Season with salt and pepper. Cover and chill well, about 3 hours (can be prepared one day ahead).
In blender container combine all ingredients; process until smooth. Pour into chilled glasses. Serve immediately. Yield: 4 (3/4 cup) servings.
Bake cake according to directions. As soon as it is out of the oven, poke holes in cake with toothpick and widen a little with toothpick. Pour condensed milk over cake, then caramel, then chocolate syrup to your desired consistency. When completely cooled, spread with Cool Whip on top of cake. It's delicious.
Mix all ingredients. Place on greased cookie sheet and bake at 350° until golden brown.
Grate cheese fine; add butter, red pepper, flour and Rice Krispies. Mix well. Roll dough into small balls about the size of a cherry. Place on cookie sheet. Flatten with fork. Bake on greased cookie sheet at 350° for 10 minutes. May be frozen.
Saute onions in melted butter until clear, but not brown. In casserole, sprayed with Pam, make layer of onions, crackers and cheese and end up with crackers. Spoon 3 to 5 spoons of milk on top to help not be so dry. Bake uncovered at 350° for 30 minutes. (This may be doubled but do not use as much cracker crumbs).
Season meat with garlic powder while browning. Cook shells until almost done. Dice Mozzarella cheese; dice bread into squares and add milk and egg together with cheese and bread. Mix meat with cheese/bread mixture. Stuff shells. Pour a little sauce on bottom of pan. Layer shells side by side (mixture side up). Add remaining sauce and bake at 350° for 30 minutes.
In a large stew pot brown meat in drippings. Sprinkle with salt and pepper. Add remaining ingredients; bring to a boil. Reduce heat and cook 2 hours, adding water, if necessary.
Combine milk, eggs, sweetener, vanilla, cinnamon and salt in a bowl. Mix well. Stir in pumpkin. Pour into custard cups. Bake at 350° for 50 to 60 minutes. Makes 6 to 8 servings.
Skin tomatoes and combine with other ingredients. Boil for about 3 hours. Stir to keep from sticking. Add red pepper pod, if desired. Pour into sterilized jars while hot and seal. Yield: Approximately 6 pints.
Dissolve jello in boiling water. Add strawberries, pineapple, nuts and bananas. Mix well. Pour 1/2 of mixture into 13 x 9-inch pan or dish and refrigerate. Chill until firm, then spread Cool Whip on top. Pour on top remaining half of mixture. Refrigerate until firm and ready to serve. Can be used as dessert.
Saute garlic and onions in 1 tablespoon of salad oil. Add green chilies, chopped garlic and onions. In the meantime, over a double boiler, melt the two cheeses. When cheese is melted, add sauteed ingredients. Add seasonings and tomato juice. Add splashes of Tabasco sauce.
Mix well. Pour mixture into 9-inch pie pan. Bake at 350° for 25 minutes.
Fry fatback until brown. Stir in onions and cook until done. Add catsup, tomato soup, Texas Pete, salt and pepper. Bring to boil over medium heat. Add catfish. Cook about 30 minutes, stirring occasionally to keep from sticking to bottom of pan.
Peel apples and cut in small pieces. Place apples in large bowl and pour lemon juice over them, stirring to mix well. In a small bowl mix flour, sugar and cinnamon. Combine the apples and dry ingredients, mixing well. Pour in unbaked pie shell.
Cook spaghetti; cool. Add the rest of the ingredients and toss (should set at least 12 hours in the refrigerator).
Place meat in bottom of pie shell. Spread evenly. Beat together all other ingredients. Pour over meat. Bake at 350° for 30 to 40 minutes.
Rub ribs with cut side of clove of garlic. Place in shallow baking pan. Roast, uncovered, 30 minutes in 350° oven.
Cook macaroni and drain. Run cold water over macaroni to get them cold. In large bowl, put macaroni and mayonnaise. Stir until macaroni is completely covered. Add carrots (may be cut in circles, shredded with a potato peeler or diced), celery, green pepper, tomato and cucumber. Mix well. (You can add more or less Miracle Whip to your liking.) Likewise with the vegetables.
Cook and stir beef in large skillet over medium-high heat until beef loses pink color. Pour off drippings. Stir cheese, chiles, taco sauce and eggs. Transfer mixture to 8 x 8-inch baking pan. Bake at 350° for 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Cut into 36 squares. Serve with tortilla chips. Makes 36 appetizers.
Cut steak into thin strips. Coat with flour, salt and pepper. Brown quickly in oil. Add onions and mushrooms. Saute over low heat until lightly browned. Add Worcestershire sauce, soup and sour cream. Bring to boil. Add salt, pimento and rice to bouillon.
Cook sausage until done. Drain, then crumble. Make a 1 crust, uncooked, 9-inch pie shell. Mix cheese and sausage. Sprinkle them into the shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour into shell. Bake at 375° for 40 to 45 minutes. Cool on wire rack 10 minutes. Yields 6 to 8 servings.
Bring cornstarch and water to a boil or until really thick and clear. Set aside to cool completely. Beat 3 egg whites until real stiff; add 3 tablespoons sugar. Beat 1 minute. Add cooled cornstarch and beat 2 to 3 minutes more. Put on pie. Bake 15 minutes at 350° until golden brown. Will not fall or water.
Sift all dry ingredients together. Cream sugar and shortening together until fluffy. Beat eggs and add to sugar and shortening. Mix together well. Add dry ingredients and milk alternately, beating thoroughly after each addition. Take small amounts of cookie dough and place on floured pastry board. Roll to 1/4-inch thickness and use cookie cutters to cut out. Place on greased cookie sheet and bake at 375° for 10 to 12 minutes. Cookie should be set, but not brown to be done. Great for Christmas time to decorate. Makes 4 dozen.
Mix butter and flour together by hand. Add grated cheese, then Rice Krispies. Roll into balls the size of walnuts. Put on a greased cookie sheet and mash to flatten. Cook 10 minutes at 425°. For a different taste, sprinkle with red pepper before baking. Will keep a long time in tightly covered container.
Cover bottom of rectangular casserole dish with rice. (Do not use Minute rice.) Mix soup and water; pour over rice. Brown pork chops and place over rice. Salt and pepper to taste. Bake, uncovered, in oven for 1 hour at 300°. Add additional water, if needed.
Place frozen vegetables in 2 1/2-quart casserole. Sprinkle rice over vegetables. Set aside. Combine soup, cheese, onion, salt and milk. Heat in microwave until cheese melts. Stir occasionally. Pour cheese sauce over vegetables. Bake at 350°, uncovered, for 1 hour or microwave on High for 15 to 20 minutes. Top with 1 can (2.8 ounces) Durkee French fried onions (optional).
Preheat oven to 350°. Thaw pie crusts. Cut chicken to 1/2-inch pieces, salt and pepper and fry in skillet in 2 tablespoons oil. While chicken cooks, mix Veg-All, mushrooms, chicken soup and 1/2 can water, then add cooked chicken and mix well. Pour into pie crust. Top with other pie crust. Cut slits in top and bake on a cookie sheet at 350° for 45 minutes.
Mix pudding, milk and sour cream together. Add Cool Whip. Layer with bananas and wafers. Chill and enjoy!
Melt butter and saute onions and tops for 3 minutes. Add hominy and heat until warm. Add sour cream, chilies, pepper and salt; heat until bubbly. Stir in parsley. Top with cheese. Broil until cheese melts.
Combine cornstarch, sugar, salt and spices. Add egg yolks. Mix well. Add sour cream, raisins and lemon juice. Cook over hot water until thick, stirring constantly. Partially cool. Add nuts. Pour into baked shell. Cool. Beat egg whites until frothy. Add 1/4 cup sugar and cream of tartar gradually. Continue beating until mixture is stiff and glossy. Spread over pie, sealing edge of pastry. Bake at 350° until lightly browned, 12 to 15 minutes.
Preheat oven to 375°. Grease cookie sheet. Beat egg on high for 3 minutes. Beat in sugar. Stir in pumpkin and lemon juice. In another bowl, stir in flour, baking powder, pumpkin spice and salt. Fold this mixture into the pumpkin mixture. Spread into greased cookie sheet. Spread with chopped nuts. Bake for 15 minutes. Put powdered sugar on kitchen towel. Put cake on powdered towel and roll up until cool.
Beat egg white with salt until stiff. Beat in sugar gradually. Add egg yolk and beat until thick. Fold in whipped cream and vanilla flavoring. Serve soon after making.
Arrange pork chops in a flat baking dish. Combine other ingredients and spread over chops. Bake, uncovered, for one hour at 250°. Turn chops and raise heat to 350° and bake another 15 minutes.
Grease and flour 3 (8-inch) cake pans. Mix all ingredients except egg whites, which are folded in last. Bake at 350° for 25 minutes.
Heat milk to boiling	point.	Add celery and let cook about 3 to 5 minutes until tender, but not mushy. Add oysters until they curl. Then crush saltines with fingers, not too fine. Add butter and grated cheese. Salt and pepper.	Let cheese melt slowly, do not stir. When oysters curl, reduce heat to low until cheese melts. Serve while hot.
Mix together and pour in casserole. Cover ingredients with sliced American cheese. Bake at 400° for 20 minutes. Serve hot.