HumbleIntelligence/food-ner-1-Million huggingface dataset:
From a beef roast, set aside 2 cups roast beef; cut up along with diced onion, diced green and red pepper. You may use pimentos for color instead. Bring to a boil 2 cups of beef liquid; dissolve Knox gelatine. Mix in beef, onion and pepper. Pour into lightly buttered loaf pan and place into refrigerator until molded. Slice and serve. Some like to sprinkle with vinegar.
Roll out biscuits; fill with applesauce. Fold over and seal with fork prongs. Place in a greased bake dish. Mix margarine, sugar, spice and 7-Up; bring to a boil. Pour over dumplings; bake for 30 minutes at 375°. Serve with Cool Whip or ice cream.
Melt Hershey bars in microwave. Stir a minute to cool a little. Combine with 2/3 of the Cool Whip and pour into graham cracker crust. Top with remaining Cool Whip. Quick, easy and elegant!
In large skillet, melt margarine over medium heat. Add meat; saute until browned. Remove meat from skillet. Drain skillet. Saute rice mix as package directs. Stir in two cups water, onion, garlic, ginger and contents of packet. Bring to boil over high heat. Cover; reduce heat to low. Simmer 8 minutes. Stir in meat and peppers; cover. Simmer until liquid is absorbed.
Place water, cloves, cinnamon sticks and sugar in a saucepan. Cover and bring to a boil. Remove cinnamon sticks. Remove pan from heat. Dip tea bags in the solution; cover and brew for 3 minutes or longer if a stronger tea is desired. Remove tea bags. Add cranberry juice cocktail; return to a boil. Serve hot. Makes 12 (1/2-cup) servings.
Mix together the first 10 ingredients. Pat mixture into 12 x 9-inches on a large piece of wax paper or foil. Layer ham, then cheese over meat. Leave a 1-inch border. Roll like jelly roll from short end. Press ends and seam to seal. Put on lightly greased baking pan, seam side down. Smooth surface with spatula. Bake at 350° for 1 to 1 1/2 hours. Makes 8 to 10 servings.
Boil and mash potatoes. Add other ingredients. Put in casserole. Put on topping.
Melt the margarine in pan. Add flour and pecans. Press in bottom of an 11 x 13-inch pan and bake for 30 minutes at 350°. Cool.
Mix cake mix with pumpkin and water. Bake at 350° for 30 to 40 minutes. Let cake cool and ice with fat-free Cool Whip. Absolutely moist and delicious!
Mix the first 4 ingredients, then mix the pecans well with the mixture. Spread thinly onto cookie sheet and bake at 250° for 1 hour. Stir several times.
Grate Cheddar cheeses;	put in bowl. Add other cheese. Let stand until room	temperature. Using mixer, blend all cheeses, until smooth. Add Worcestershire sauce and onion; mix well. Chill to work. Shape into 2 balls. Sprinkle chili powder and nuts on wax paper; roll cheese balls in it.
Mix sugar, eggs, milk and butter. Add the sifted flour, soda and cinnamon, a little at a time. Stir in dates, fruit and pecans. Drop by teaspoonful on cookie sheet. Bake at 300° for 20 minutes. Makes 200 cookies.
Thaw and drain broccoli in mixing bowl; combine everything but corn mix. Stir muffin mix into first mixture. Pour into 9 x 13 x 2-inch pan. Bake in 400° oven for 20 minutes or until done.
Combine pudding mix, cake mix, chocolate chips, milk and eggs in a bowl. Mix by hand until well blended, about 2 minutes. Pour into a greased and floured 12-cup tube or Bundt pan. Bake at 350° for 50 to 60 minutes or until done. Do not overbake. Cool 15 minutes in pan and remove from pan. Continue cooling on rack. Serve each slice heated 10 seconds in microwave and then top with a scoop of vanilla ice cream.
Mix all juices together until well blended. Add sugar to taste, ginger ale and ice.
Place apples in a glass baking dish. Mix flour, sugar, baking powder, salt and cinnamon in mixing bowl. Add egg; mix with a fork until crumbly. Sprinkle over apples. Pour melted butter over all. Bake at 350° for 30 to 40 minutes. Serve with ice cream.
Mix all well and pour into an 8 x 8-inch cake pan, buttered. Bake at 400° for 35 minutes.
Mix shortening, sugar and egg. Add vanilla and buttermilk, then dry ingredients. Roll out and cut into cookies. Bake on cookie sheet. Bake at 425° for 12 minutes. Makes 2 1/2 dozen cookies. Do not overbake.
Saute peppers and onions in olive oil in a pot. Add Swanson broth, bring to boil. Add 4 packages Steero instant broth, salt and pepper. Add rice and stir with a fork.
Combine first 5 ingredients. Bring to boil. Slow boil for 1 hour. Beat eggs until fluffy; pour over rice. Pour back and forth 6 or 7 times. (If raisins desired, plump raisins and add first time.)
Mix all ingredients together in large bowl. Salt and pepper to taste. This will serve a large crowd.
Mix together dry cake mix and 2 eggs. Pat into a greased 9 x 13-inch pan. Set aside.
Put beef, carrots, onion and celery in large casserole dish. Combine V-8 juice, tapioca and spices. Pour over beef and vegetables. Cover casserole and bake for 2 1/2 hours at 300°. Take off cover and add potatoes. Cook 1 hour, uncovered. This is also good served over rice or egg noodles.
Cook over medium heat the sugar, syrup and peanut butter. Add chocolate morsels and cereal. Remove from heat and press into buttered 13 x 9-inch pan. Cut into squares and serve.
Brown meat and onion. Mix oatmeal, milk, egg and soup. Add to meat. Fold in Tater Tots and place in greased dish. Season and bake at 350° for 1 hour.
Beat the egg white until stiff. Add sugar slowly. Add crackers, nuts and vanilla. Pour into a buttered pie plate and bake at 350° about 25 minutes until lightly browned. (You can stick a toothpick in it.) Cool and top with Cool Whip.
Let rise until doubled in bulk in a warm place. Knead down and put into 4 greased loaf pans. Allow to double in bulk. Bake in a moderate oven at 350° about 1 hour. Serve hot or cold. Germans make up this bread at Christmastime and continue eating it for months. Recipe brought over to this country by a woman who gave it to Mrs. Leinback in Salem about 1825. This recipe from a very old Moravian cookbook from my hometown in Indiana.
Cream margarine and sugar until light and fluffy. Add eggs and beat well.	Add remaining ingredients and mix well. Form dough balls about the size of a walnut and place onto an ungreased cookie sheet. Press flat with the bottom of a glass that has been coated with sugar. Bake at 350° for 10- 11 minutes or until lightly brown. Makes 7-8 dozen.
Preheat oven to 350°. Arrange alternate slices of sweet potatoes and apples in a baking dish that has been sprayed with a nonstick cooking spray.
Cook bacon in large skillet over medium high heat until crisp. Remove bacon; drain and crumble on paper towel, set aside. Drain off all but 2 tablespoons drippings in skillet. Add onion and garlic to dripping; cook over medium heat until tender, stirring occasionally. Stir in sauerkraut, potatoes, 1 1/2 cups of water, juice, brown sugar, bouillon, caraway and dried bay leaf. Add remaining water if necessary to cover potatoes. Bring to boil over high heat.
Crush graham crackers. Melt margarine in a 9 x 13-inch pan. Add crackers and sugar. Take out 2 tablespoons for to sprinkle on the top. Press in pan and bake 10 minutes in 325° oven. Cool. Melt in double boiler marshmallows and 1 cup milk. Cool. Add whipped topping. Put the cherry or blueberry filling on crust, then the marshmallow mixture. Sprinkle the 2 tablespoons crumbs on top. Refrigerate several hours. Serves 12.
Brown ground meat. Add sauteed onion. Add garlic, oregano, mushrooms, salt and pepper. Cook 3 minutes. Stir in drained spinach, celery soup, sour cream and uncooked rice. Put in a 9 x 13-inch dish. Top with cheese. Bake 15 to 20 minutes at 350°.
Finely chop onion, bacon and salami. Add salt and marjoram. Fry together until bacon is crisp. Drain off fat. Cut rolls into cubes; mix with eggs. Add bacon mixture; add milk and flour in quantity needed just to bind; mix very well. Allow to stand 1/2 hour.
In large bowl, mix oil, eggs, sugar and lemon extract. In separate bowl, sift together flour, soda, salt, cinnamon and baking powder. Add to first mixture. Stir in nuts and apples. Mix well. Spread mixture in greased 13 x 9-inch pan. Sprinkle butterscotch chips over batter. Bake at 350° for 55 to 60 minutes. Brush top of warm cake with butter and rum. Serves 6 to 8.
Bake the chicken and remove the meat from the bones. There should be 4 cups or more of chicken. Add chopped celery, grapes, water chestnuts, pineapple and slivered almonds. Mix mayonnaise with curry powder, soy sauce and lemon juice. Pour into other ingredients. Mix well and chill. Hard-boiled eggs and 1 cup cooked chopped potatoes can be added to this salad. Serve on lettuce garnished with strawberries or sliced oranges.
Mix together; beat 2 minutes. Place in 2 round cake pans (floured or sprayed). Bake at 350° for 20 to 25 minutes.
Have ham and pork ground together. Mix all ingredients together and bake at 350° for 2 1/2 to 3 hours. (For 1/2 loaf, bake 1 1/2 hours.)
Prepare vanilla pudding according to directions on box. Spoon apple pie filling into baked pie crust. Spread vanilla pudding over filling. Top with whipped cream. Sprinkle with nutmeg or cinnamon.
Put all ingredients in blender or mixer; blend until all mixed together. Pour into buttered 10-inch pie pan. Bake at 350° for 1 hour. When done, the crust will be on the bottom, the custard in the middle and the coconut on top.
Preheat oven to 400°. Cut potatoes, in crinkle-cut fashion if desired, into 1/4 inch thick slices. Place in large bowl. Add oil; mix lightly. Add dressing mix; toss to coat evenly Arrange potato slices in single layer on greased baking sheet. Do not overlap. Bake 40-45 minutes or until potatoes are browned and tender. Serve warm with sour cream, if desired.
Cream together oil and sugar. Add eggs (one at a time). Sift together and add flour, soda, salt and cinnamon. Last, add carrots. Bake at 350° for 30 to 45 minutes. Makes a large cake or 2 (9-inch) layers.
To the eggs add sugar, corn syrup and butter. Add next three ingredients, mixing well. Add pecans. Pour in unbaked pie shell. Bake at 350° for 45 minutes.
Cook potatoes in boiling water, about 30 minutes. Drain potatoes and mash. Beat cream cheese with electric mixer until smooth. Add potatoes and remaining ingredients, except paprika. Spoon into lightly buttered 2-quart casserole dish. Sprinkle with paprika. Cover and refrigerate overnight. Remove and bake at 350° for 30 minutes until heated.
Grease muffin pans. Preheat oven to 400°. In a small bowl, stir together the first four ingredients. In a large bowl, stir together the cereal and milk. Let stand for 2 minutes. Add egg and oil; stir. Add flour mixture, 1/3 at a time. Blend between each addition. Do not beat. Fill muffin cups 3/4 full. Bake for 18 to 20 minutes or until a toothpick comes out clean.
Stir sugar, water, egg yolk and pie filling in saucepan (medium). Stir over medium heat until it comes to a full boil. Pour into baked pie crust. Add your choice of topping or meringue.
In greased casserole put ingredients in layers in the following order: potatoes, onions, celery, rice, hamburger, kidney beans and tomato juice. Salt and pepper may be added between layers. Cover and bake at 350° for 1 1/2 hours. Serves 4. Approximately 500 calories per serving.
In Dutch oven, over medium heat, in olive oil, add diced carrots, chopped celery, chopped onion and minced garlic, stirring until tender and very light brown. Stir in stewed tomatoes, dry lentils, cubed potatoes, chicken broth and 3 cups water. Over high heat, bring to a boil. Turn heat to low and simmer 50 minutes. (Slice escarole thin and stir into soup until it wilts.) Serve. May be served with Italian bread!
Mix drained beans and soup together. Cook at 350° for about 15 to 20 minutes. Top with cheese, then onion rings and cook for 3 to 5 minutes more.
In a large pot mix together chicken broth, mushrooms, carrot, onion, garlic, marjoram and Bay leaf. Bring to a boil, and boil for 2 minutes. Add remaining ingredients and simmer until cooked. Garnish with parsley and grated lemon peel if desired.
Mix bananas, dates and oil. Add remaining ingredients and mix lightly. Let stand for a few minutes. Drop by teaspoon onto ungreased cookie sheet. Bake in preheated 350° oven for 15 to 17 minutes. Let cool completely before removing.
Place broken pretzels in 9 x 13-inch pan. Melt butter in saucepan, add onion soup mix. Pour over pretzels and stir around. Bake at 250° for 1 1/2 hours.
Put the dry active yeast in the inner pot. Add the remaining ingredients, except water. Carefully then, pour in warm water. Press the select button for "manual". Press the start button. Beep sound indicates that the final rising process is finished.
Soak bread in milk. Add cream, eggs, sugar and vanilla. Put into well-buttered casserole dish and bake at 375° for 20 to 25 minutes. Before baking, sprinkle cinnamon on top.
Preheat oven to 350°. In a large bowl, combine dry cake mix, pie filling, eggs, water and nuts. Blend at low speed until completely moistened. Beat at medium speed for 2 minutes. Spread batter in a greased and floured 13 x 9 x 2-inch pan.
Soak bread in milk until soft. Add eggs, horseradish, 1 teaspoon salt and 1/4 teaspoon pepper. Beat until smooth. Add beef; mix well. Shape into 3/4-inch meatballs. Place on rack in shallow baking dish. Bake at 450° for 10 to 15 minutes.
Butter a 13 x 9-inch pan. Microwave margarine in a 3-quart microwave-safe bowl on High 1 minute or until melted. Stir in sugar and evaporated milk. Microwave on High 10 minutes, stirring every two minutes. Add chocolate chips, Marshmallow Creme and vanilla all at once. Stir until melted and blended. Pour into buttered pan. Cook until firm.
Cook first 6 ingredients altogether and run through a sieve to make juice. Melt butter and stir in flour; add to juice and bring to a boil. Can in pints or freeze. Boiling water bath for 30 minutes. Makes 8 to 10 quarts.
Mix thawed prawns with mayonnaise, ketchup and juice of 1/2 lemon. Place halved avocados on a spread of lettuce. Fill cored avocados with prawn mixture. Slice remaining lemon and divide among the four. Garnish with fresh parsley and sprinkle with fresh ground pepper.
Mix everything together. Put in ungreased cookie sheet and bake 25 to 30 minutes at 350°.
Mix cheese, dressing and mayonnaise. Spread on top of bread. Bake at 400° until cheese melts and bread is brown on bottom.
Toast bread; place slice of cheese on toast and broil until cheese begins to melt. Add tomato and bits of cooked bacon. Broil until tomato is hot. Serve immediately. Makes 1 sandwich.
Mix cheese, pecans, mayo and scallions. Pack into a 6 inch mold. Chill for 5 to 6 hours. Unmold and place strawberry jam in center of mold. Serve with crackers, putting cheese and jam on each cracker for unusual taste.
Mix all ingredients, except jam. Marinate 4 or 5 pork chops 2 to 3 hours. Grill or broil chops until done, 15 to 20 minutes. Mix marinade with jam in saucepan and bring to a boil. Baste pork chops the last ten minutes. Leftover marinade can be used as dip for the meat.
Make your favorite meatball recipe, using unflavored breadcrumbs or matzo meal. Put oil in bottom of large saucepan with onions and paprika. Sear your chicken. Then add meatballs to saucepan. Add boiling water just to cover meat. Salt and pepper to taste. Simmer until chicken is tender. Carefully stir once or twice. When done, thicken gravy with cornstarch.
Mix above ingredients together. Place in buttered 9 x 13-inch dish. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake at 350° for 40 minutes.
Boil onion and squash for 5 minutes. Drain. Mix in carrot, soup and sour cream. Set aside. Add margarine and herbs to stuffing mix. Pour 1/2 of stuffing mixture in bottom of casserole dish. Add vegetable mixture and top with remaining stuffing mix. Bake 30 minutes at 350°.
Cook tots according to bag. Brown meat, drain off grease, add soup, milk to hamburger meat and mix. Take tater tots out of oven, put in a casserole dish, pour meat and soup mixture over tots. Let cook for 20 minutes in 350 degree oven. Take out of oven and cover with grated cheese. Put back in oven and let cook until cheese is melted.
Cream shortening and sugars. Add eggs and vanilla. Add flour and raisins. Mix. Add oatmeal and raisins. Mix. Drop onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 4 dozen.
Bake cake according to box; use a Bundt pan. Remove from pan and place on dish. While cake is still hot, mix glaze and drizzle over hot cake.
Mix first 3 ingredients together. Roll out Velveeta cheese flat between 2 pieces of wax paper. Not too thin or not too thick. Place cream cheese filling in center. Fold Velveeta cheese over cream cheese. Pinch edges closed. Chill until ready to serve. Serve with crackers.
Microwave chicken in covered 3 or 4 quart casserole dish in 1/4 cup water on High for 13 to 16 minutes or until chicken is cooked. Turn once during cooking. Remove chicken from bones and cut up into large bite-size pieces.
Put water, sugar and cinnamon in iron frypan, bring to a boil. Put in pecans; boil and stir until all liquid is out and nuts are dry and coated with a dry white look. Pour out on a cookie sheet, only one thickness. Put in oven at 250° for about 30 minutes; stir about 3 times. Remove from oven; let cool. Store in jars or plastic bags.
Saute onion and garlic. Add spinach. Mix. Heat until hot. Add beaten egg, Parmesan cheese and garlic salt. When really hot, add chunks of pepper cheese. Stir until melted. Pour into casserole. Bake at 350° until bubbly. Garnish with bacon bits on top.
Beat egg with a fork. Stir in milk and oil. Blend dry ingredients and stir in just until flour is moistened. Batter will be lumpy. Add blueberries. Fold in. Fill muffin cups 2/3 full. Makes 1 dozen. Bake 20 to 22 minutes at 400°.
Combine first 4 ingredients. Add tomato sauce and simmer. Then add mushroom soup, mushrooms and onion soup mix. Let simmer. While simmering, cook about 3/4's of 12 ounce package of noodles by directions. Mix all together. Put into casserole dish. Top with sour cream, then top with grated Cheddar cheese. Bake at 350° until cheese melts and gets brown and bubbly.
Brown meat in shortening, stirring occasionally to crumble. Add onion; cook 5 minutes. Add tomato sauce, salt and pepper to meat. Stir in remaining ingredients in order listed. Bring to a boil. Cover and simmer 30 to 40 minutes until rice and cabbage are tender.
Melt cheese, soup and broccoli in a fondue pot. Use Tostitos to dip with.
In each large coffee mug, put one package hot chocolate (the make-with-water kind); fill mug with Cinnamon Coffee.
Cut shortening into mixed dry ingredients with a pastry blender. Mix the	beaten	egg, water and vinegar. Stir into first mixture. Roll out on floured board and use for any type of pie. It will keep up to 5 weeks in refrigerator.	Makes 2 double crust pies.
Cook pork chops in 12-inch skillet over medium heat until brown on both sides. Mix remaining ingredients; pour over pork in skillet. Heat to boiling; reduce heat. Simmer, uncovered, about 20 minutes, spooning sauce frequently over pork, until pork is no longer pink in center. Serve pork with sauce. Makes 8 servings.
Place brisket on foil in large pan. Sprinkle meat with the 3 salts, Lipton onion soup mix and liquid smoke. Wrap and let stand in refrigerator overnight. Next morning, pour on Worcestershire sauce. Wrap in foil. Bake 5 hours at 275°.
Chop all vegetables. Mix other ingredients. Pour mixture over vegetables. Better if made 1 to 2 days ahead of the day you will be serving it.
Mix syrup and sugar together. Microwave 1 minute. Stir. Microwave 1 1/2 minutes; stir. Add peanut butter; stir together as one. Add Special K cereal and mix together. Pour in a 9 x 13-inch pan. Press down in pan.
Mix oleo, onion soup, chestnuts and pecans. Drain broccoli. Put in 9 1/2 x 13-inch glass casserole. Prepare a day ahead. Cover with 4 cups crushed Rice Krispies mixed with 2 tablespoons melted butter. Bake at 350° for 30 minutes.
Brown beef. Place in roaster with all other ingredients. Cover. Bake at 250° for 4 hours. Can also be placed in crock-pot on low for 8 hours. May also add corn, peas and green beans, if desired.
Heat 2 tablespoons oil in large skillet; add rice. Brown lightly, stirring frequently. Add remaining 1 tablespoon oil, onion, green pepper and celery; cook until soft. Add remaining ingredients. Cover pan tightly. Simmer for 20 to 30 minutes.
Stir together berries and 1/4 cup of the sugar; set aside. Stir together remaining sugar, flour and baking powder. Cut in margarine until mixture resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients. Stir just to moisten. Spread into a greased 8 x 1 1/2-inch round baking pan, building up edge slightly. Bake in a 450° oven for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Spoon the fruit and whipped cream between layers and over top.
Cook broccoli; drain and set aside. Saute celery and onion in stick of oleo. Mix 1 cup warm water into dressing. Add celery and onion mix to dressing. Make paste of flour and butter over medium heat in saucepan. Add milk and stir until white sauce is smooth. Add broken chunks of cheese to white sauce and stir until melted.
Preheat oven to 350°. Melt butter in large rectangular casserole dish. Dip chicken in milk and then roll in flour. Place in casserole dish. Salt and pepper. Bake on one side until brown. Turn and brown on other side.
Mix all this together real well and pour into a well-greased pan. Cook at 375° until lightly brown on top.
Dice tomatoes (drain if very watery), combine all other ingredients. Add tomatoes, cover and refrigerate for a day or more for best flavor. Makes 1 cup.
Mix shortening, sugar, egg yolk, grated orange, lemon rind, vanilla and lemon juice until light and fluffy. Add flour and beat just long enough to mix. Chill until easy to handle. Form dough into 1/2-inch balls; roll in egg white and then in nuts. Place on greased cookie sheets. Press cherry into top of each cookie. Bake at 350° for approximately 10 minutes.
Add butter and salt to boiling water. Slowly stir in the grits. Cover and cook slowly for about 30 to 40 minutes. Stir often.
Press one package of crescent rolls to edges of 9 x 13-inch ungreased pan.
Mix dry ingredients. Add shortening until well mixed. Add buttermilk and dissolved yeast. Work together until flour is moistened. Put in large mixing bowl with tight fitting lid. Put in refrigerator until ready to use. As desired, take out as much dough as needed. Roll out on floured pastry sheet to 1/2-inch thickness and cut. Bake at 400° on cookie sheet for 12 to 15 minutes, or until browned. Makes 5 to 6 dozen.
Cream the sugar and butter. Add eggs, milk and vanilla; mix until creamy. Add dry ingredients 1 cup at a time. Chill dough overnight. Roll out on floured surface; bake on ungreased cookie sheet at 350° 5 to 8 minutes. Ice when cool.
Cook pie crust. Combine 1 cup sugar, cornstarch, egg yolks and boiling water in a double boiler. Cook until thick. Put in cooked pie crust and add meringue. To make meringue, beat the egg whites until stiff. Add 2 tablespoons sugar. Put on pie and bake in oven until brown.
Combine tomatoes and chili salsa in medium bowl. Add vinegar; stir until mixed well. Let sit 15 minutes. Add remaining ingredients; blend thoroughly. Cover and refrigerate for at least 24 hours.
Place all ingredients in a mixing bowl and mix thoroughly. Preheat oven to 450 degrees. Coat a well-seasoned black iron skillet or corn-stick pan with enough bacon grease to cover. IMPORTANT: Place greased skillet or pan in preheated oven until it begins to smoke (three to four minutes) to create a crunchy crust on the bottom. When the pan is ready, add the cornbread mixture and return to the hot oven. Bake for 20-25 minutes or until golden brown (bake muffins and corn-sticks 15-20 minutes). Serve while hot with softened butter.