HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat with onion in skillet. Put in a large saucepan; add other ingredients. Cook slow for several hours.
Mix first 3 ingredients and spread in 9 x 12-inch baking dish. Bake at 375° for 15 minutes. Cool completely. Mix next 3 ingredients and spread over the crust. Then spread 4 cups fresh peaches over the first mixture.
Tenderize meat with a meat mallet. Sprinkle each side with salt and pepper. Spread some mustard on one side of meat. Lay a strip of bacon on the meat. Cut pickles into julienne strips and place five or 6 strips of pickles on the bacon. Roll it up and secure with a toothpick at each end. Brown onion and meat rolls in a large skillet. When well browned, add enough water to the skillet to cover the meatballs. Cook for 1 1/2 hours on medium heat. Add water as necessary to keep meat covered. Serve with knodel or noodles.
Sift together sugar, flour, soda and salt. Set aside. In a pan, place oleo, water and cocoa. Heat to rapid boil. Stir in dry ingredients. Add eggs, buttermilk and vanilla.
Cook chicken until tender. Season to taste. Reserve broth. Saute onion, celery, carrot and some parsley in butter. Add soup and broth. Continue to stir over medium heat until well blended and hot. Add torn chicken pieces and stir in noodles. Serve.
Preheat oven to 250°. Mix popcorn, Cheerios, Rice Chex and peanuts together. Melt margarine over low heat. Stir in brown sugar and corn syrup. Heat until boiling. Cook, without stirring, 5 minutes. Remove from heat; stir in baking soda and vanilla. Drizzle over popcorn mixture. Bake for 1 hour, stirring occasionally.
Mix all ingredients and pour over meatballs in crock-pot. On medium-high heat, cook 4 hours or until meatballs are done. The longer they cook, the better they taste.
Brown ground meat. Mix soup and tomatoes together. Put a layer of chips in bottom of casserole dish. Layer meat. Add soup mixture. Sprinkle cheese on top. Bake 20 minutes at 350° until cheese is melted.
Grate cheeses and allow to soften. Mix cheeses, garlic cloves, mayonnaise, salt and sauce well. Shape into balls. This will make 2 large or several small cheese balls. Roll in chopped pecans.
In a bowl, mix ingredients until stiff. Pile on top of pie and bake in a 375° oven for 18 to 20 minutes or until brown. Watch so meringue doesn't burn!
Put approximately 1 tablespoon on each tortilla and spread it over tortilla. Roll up and wrap in foil. Refrigerate and slice just before serving.
Cream butter and sugar. Add eggs, one at a time. Add flour and milk alternately to sugar mixture, then add vanilla. Grease and flour 3 cake pans. Let cool before frosting. Bake at 350° about 25 minutes.
Sift together	the first 4 ingredients and set aside. Cover raisins with warm water and let stand for 5 minutes. Then drain and blot well with paper towel.
Soak rice in boiling water; let stand while mixing other ingredients. Drain rice and add to mixture. Put in baking dish and cover with crushed potato chips. Bake at 275° to 300° for 1 hour.
Mash sweet potatoes. Combine with sugar, eggs, vanilla, milk and 1/2 cup margarine. Beat with mixer until smooth. Spoon into greased casserole dish. Top with combined brown sugar, flour, 1/3 cup margarine and nuts. Bake at 350° for 30 minutes.
Mix dry ingredients. Add butter, milk and egg. Knead on floured surface. Roll out to desired thickness. Cut with biscuit cutter. Place biscuits on greased cookie sheet, 1-inch apart. Bake at 425° for 10 to 15 minutes.
Cream the sugar, Crisco and margarine, then add eggs, one at a time, mixing after each. Add milk and flour (about 1/4 mixture at the time), blending well. Add other ingredients and mix well. Bake in a greased and floured tube pan for 1 1/2 hours at 335°.
Layer ingredients: lettuce, celery, pepper, onions, peas, mayonnaise, sugar, bacon bits and cheese in this order. Do not stir. Cover and refrigerate overnight before serving. You may add a layer of broccoli or cauliflower, if you desire.
Cream together oleo and sugar. Add eggs, one at a time, to the creamed sugar. Beat until light and fluffy. Stir vanilla, almond extract, flour and salt into mixture.
In heavy pan, melt margarine. Add cocoa and 2/3 cup milk, stirring until smooth and slightly thickened. Pour into medium bowl. Cool to room temperature. Beat in 1 tablespoon juice and 1 teaspoon rind. Fold in 1/2 of whipped cream. In medium bowl, combine rest of milk, juice and rind. Fold in rest of whipped cream. Chill thoroughly. In dessert dishes, spoon in chocolate. Make a "well" in each. Spoon in orange. Chill.
Put 3 cups orange juice in blender. Add the vanilla pudding, Dream Whip and vanilla; blend. Pour into pitcher, then add the other 3 cups of orange juice.
Cover bottom of an 11 x 17-inch baking pan (jelly roll pan) with the unrolled sheets of crescent roll dough, patting and stretching to fit. Bake in a 350° oven for 7 to 8 minutes, or until lightly browned. In mixing bowl, combine salad dressing, sour cream, cream cheese and dressing mix. Spread over crescent roll crust. Combine vegetables and cheese; toss to mix. Distribute evenly over cheese mixture. Cover with plastic wrap and push vegetables into cheese. Refrigerate, covered, for 3 to 4 hours. Cut into bars and serve. Makes about 3 dozen small bars.
Cover the cucumber slices, onions and pickling salt with ice cubes. Mix and let stand 3 hours. Drain. Combine rest of the ingredients and pour over cucumber mixture. Heat just to a boil. Seal in sterilized jars. Makes 6 pints.
Shred cabbage. Place in bowl in layers, alternating with thinly sliced onion rings. Top with 7/8 cup sugar.
Stir Jell-O, water and lemon juice together and cool. Cream the cream cheese, sugar and vanilla. Mix with Jell-O mixture and then fold in Milnot (whipped). Place in crust made from graham cracker crumbs and butter.
Bring syrup and sugar to full boil. Remove immediately from heat. Mix in peanut butter and cereal. Press into buttered 9 1/2 x 13-inch pan. Melt chocolate and butterscotch chips; spread as icing over first mixture. Cut into bars and serve.
Scrub potatoes; pierce with fork. Place 1 inch apart on paper towel. Microwave on High 10 to 12 minutes. Let stand 2 minutes. Cut strip from top of each potato. Carefully scoop out pulp, leaving shells intact. Mash pulp. Stir in sour cream and next four ingredients. Spoon into shells. Top with bacon bits and microwave on High until thoroughly heated.
Fry bacon until crisp. Remove bacon from fat and drain. Leave about 1 tablespoon of drippings in frying pan. Pour rest away. Allow pan to cool. In a bowl, beat egg. Add flour and sugar. Stir until smooth. Add salt, vinegar and water. Pour into pan with drippings. Cook slowly, stirring until thick and bubbly. Crumble bacon over lettuce or dandelion leaves and pour hot dressing over the top.
Braise ground meat and onion in frying pan. Drain off liquid. Cook vegetables as directed on package. Peel and boil potatoes, when done mash potatoes with milk and butter (a few pats). Combine meat, onion, mixed vegetables and tomato soup. Use only 1/2 can of water. Mix well. Season with salt, pepper, garlic powder and onion powder to taste. Spray a 13 x 9 x 2-inch baking dish with Pam. Spoon meat mixture into dish to 1/2 from top. Spoon mashed potatoes on top of meat mixture. You may need 2 baking dishes. Cut pats of butter on top of potatoes. Bake at 350° until butter melts and potatoes start to brown.
Cook first 4 ingredients until thick. Add cherry Jell-O. Let cool (set in ice water). When cool, add bananas which were sliced down the middle, then cut in small pieces. Add chopped pecans. Pour into pie shells. Top with whipping cream.
Preheat oven to 400°. In a small bowl, combine crushed pineapple with its juice, chili sauce, apricot preserves, brown sugar, soy sauce and cornstarch. Mix well. Arrange chicken breasts in 8 x 8 or 9 x 13 pan (either lined with foil or sprayed with oil). Spoon pineapple mixture over chicken. Bake chicken 45 to 50 minutes, basting occasionally with pan drippings, until juices run clear when chicken is pierced with a fork.
Melt butter in oven while it's preheating to 400°. Mix dry ingredients. Combine milk and vanilla with dry ingredients and pour into pan with melted butter. Pour one quart of can peaches or other fruit (with juice) over batter. Sprinkle with brown sugar and nutmeg or cinnamon. Bake at 400° for 25 minutes or until done.
In large bowl, mix butter and condensed milk. Put into microwave oven; cook for 5 minutes on High. Then add dry milk and mix well. Put back into microwave oven for 4 minutes. If not as thick as dough, cook for a few more minutes. Then cool in refrigerator. Mold in balls. Press tops into chopped pistachio nuts.
Marinate chicken breast in lemon juice. Refrigerate for at least 1 hour or overnight. Heat oven to 350°. Spray pan with Pam. Combine flour, salt and pepper. Cover chicken pieces in the flour mixture. Put chicken pieces in pan and cook until brown, 50 to 55 minutes.
If time allows bring refrigerated eggs to room temperature. Place eggs in cold water with approximately 1/2 teaspoon salt per egg. Turn heat between low and medium and go do something else for 20 minutes or so. Air bubbles can be seen coming from the eggs. If heated too rapidly it will break the egg. When bubbles stop, turn the heat up and bring to a boil. Boil 3 to 4 minutes; turn off heat. Let stand 10 minutes or so. Rinse in cold water.
Preheat oven to 325°. Remove skin and excess fat; arrange in 9 x 13-inch baking pan the chicken. Combine and pour over can of mushroom soup and rest of ingredients. Bake uncovered 1 1/4 hours. Serve with hot cooked rice or bake at 250° for 2 1/2 to 3 hours. Makes a good Sunday chicken dinner.
Melt butter or soften and mix with sugar and eggs. Sift flour, salt, soda and cinnamon together. Sprinkle half the flour over chopped fruit and nuts. Mix the other half with milk, then mix in fruit and nuts.
Preheat oven to 350°. Spray miniature muffin cups with nonstick spray. Melt butter over medium low heat. Add chips, stirring until melted. Remove from heat, stir in sugar and vanilla until blended. Add eggs, one at a time, stirring briskly until each is incorporated. Gradually stir in the flour until blended; add nuts. Fill cups 3/4 full. Bake 18 to 20 minutes. Do not overbake, centers should be moist. Place Hershey's Kiss on each brownie as soon as removed from oven. Let cool in pans 10 to 15 minutes. Remove from pans and cool on racks. Makes 5 dozen.
Remove stems and tough outer leaves from artichokes. Use scissors to trim the sharp tips remaining on the artichoke leaves. Stand artichokes upright in deep saucepan large enough to hold them snugly. Add 4 tablespoons salt, 1 tablespoon lemon juice and the olive oil to 2 to 3-inches of water. Cover and boil gently 45 minutes until tender or until the base can be pierced with a fork. Lift out the cooked artichokes. Hold the bottom and press each artichoke firmly on your work surface to loosen the leaves. Leave them upside-down to drain on paper towels.
Grind tomatoes, peppers, onions and cabbage. Squeeze out excess juice. Mix vinegar, sugar and seasoning together, then add to ground mixture. Boil hard for 15 minutes. Pour into sterilized jars and seal.
Chop the first 5 ingredients in a large bowl; set aside. Beat the eggs. Add sugar and vanilla. Pour over the fruit mixture. Pack in lined, well-greased angel food pan. Place a pan of water under cake the last 15 minutes. Bake at 300° for 1 hour and 45 minutes.
Brown and drain sausage. Mix eggs, milk, salt, pepper and mustard. Stir in bread, sausage and cheese. Pour in greased 9 X 13 casserole dish. Refrigerate overnight. Bake at 350° for 1 hour.
Mix the pudding and put in refrigerator. While that is chilling, in a 13 x 9-inch dish, tear off the angel food cake into bite size pieces and place on bottom of dish. Once pudding is ready, pour over cake. Next pour cherry pie filling over cake. Voila. You have a delicious and low-fat (if you follow the low-fat recipe on the cake and pudding) dessert.
Mix seasonings and dressing mix in the oil. Stir well and pour over crackers, one box at a time. (Seems to coat better this way.) Stir often for the first couple of hours. Store in tight container. (Using something like a round Tupperware cake container allows you to shake in order to mix.) Enjoy!
Cook pasta to desired doneness. Drain and allow to cool. In large bowl, mix together the remaining ingredients thoroughly. Toss in the pasta. If making ahead of time, you may want to moisten it with a little extra mayo just before serving. You can also blanch the veggies first if you like them tender.
Cook macaroni according to package directions using 1/4 teaspoon of salt. Drain and set aside. Combine pasta, beans, tomatoes, cucumber and salad dressing; toss gently. Chill. To serve, add radish and toss gently.
Mix flour, sugar and milk until well blended. Melt margarine in cooking dish. Pour margarine in cooking dish. Pour mixture of sugar, flour and milk over melted margarine. "Do not stir." Place fruit on top. Bake at 350° for 35 to 45 minutes or until done.
In skillet, put 1/4 cup of shortening; heat. Brown both sides of roast. Remove and place in roasting pan. Place potatoes and carrots around roast; place onions, salt, pepper and Worcestershire over roast, then add mushroom soup on top. Cook at 450° for one hour or until roast is ready. Put cornstarch in water around roast to make gravy.
Put milk, coffee, tapioca, sugar and egg in double boiler and cook until it thickens. Remove from heat; add vanilla and let it cool. Before serving, add whipped cream, folding it into tapioca mixture. Mixture can be made the day before, but do not add cream until 3 to 4 hours before serving.
Simmer chicken in a skillet with water until cooked. Then, add the butter and soy sauce. Cook until soy sauce mixture in one. Served well over rice.
Cook chicken with celery, onion, salt and pepper. Remove chicken from broth and cool. (Reserve broth.) Take chicken from bones and chop into bite-sized pieces. In food processor or blender, mix soup, chilies and 1/2 of the sour cream. Spray baking dish with nonstick spray. Dip each tortilla in chicken broth to soften. Hold tortilla in your hand and put in about 2 tablespoons of chicken, a sprinkling of cheeses and a dollop of sour cream. Fold one side of the tortilla over the other side and place, seam side down in baking dish. When all tortillas are in dish, pour sour sauce over all. Sprinkle with cheeses. Bake at 350° until lightly browned. Garnish with sliced black olives and green onions.
Cook chicken, save broth and add to noodles. Put all ingredients together. Cook slowly until done. Cool right away and put in refrigerator or eat right away.
On low speed, cream shortening and sugar until fluffy. Add eggs, one at a time, until blended. Sift dry ingredients and add alternately with milk. Add vanilla. Mash 1/2 cup of berries and stir by hand. Grease muffin tins well with butter and tops of pans as well. Pile mixture high in each muffin cup. Sprinkle sugar over tops. Bake in a 375° oven for 30 minutes. Cool in pan for at least 30 minutes.
Melt butterscotch morsels over boiling water. Add noodles and peanuts. Shape into balls. Cool on waxed paper.
Preheat oven to 350°. Prepare cake mix with melted butter, vanilla and 1/2 can of evaporated milk. Grease and flour 9 x 13-inch pan. Pour in half of cake mixture; bake for 8 minutes.
Mix brown sugar and oil, add eggs and vanilla, and stir. Mix salt and soda to flour and add to first mixture. Fold in chocolate chips and nuts. Bake at 350° for 20 to 25 minutes. If you like them soft, bake about 15 minutes.
Combine meat, bread crumbs, onion, eggs, parsley and salt; blend thoroughly. (Hint: Bread crumbs chopped in food processor works well for fine texture.) Shape into 1-inch meatballs. Brown in margarine; drain. Place in a 2-quart casserole dish. Combine preserves and barbecue sauce. Pour over meatballs. Bake at 350° for 30 minutes, stirring occasionally.
Mix all ingredients. Marinate chicken pieces for at least 12 hours. Marinate steak or sirloin tips for 24 to 36 hours.
Cook broccoli. Strain well. In saucepan, cook onions in butter until tender. In large bowl stir together soups, milk, cheese, ham, rice and Worcestershire sauce. Mix well. Add broccoli and onions. Put in 2 1/2 or 3-quart pan or casserole. Bake at 350° for 45 to 50 minutes. Makes 2 1/2 quarts.
Cook noodles in butter, salt and water. Brown beef and add season to taste. Place a layer of noodles, meat and cheese in dish until all used up. Dilute soup with water and pour over layers. Bake in 350° oven for 60 minutes.
Peel and dice tomatoes. Put in a large kettle with all ingredients and mix well. Heat and stir to boiling point, then cook slowly for 2 1/2 hours. It will cook down. Very good when you make it for Sloppy Joes. Also good in bean soup. Put in pint jars while hot and seal (open kettle type).
Cream sugar and shortening; add dry ingredients and 2/3 cup milk. Mix well and add egg whites and rest of milk and vanilla. Mix well. Pour in two greased and floured cake pans. Bake in 350° oven until tested done or brown on top.
Combine beans and 2 tablespoons of sauce. Combine remaining sauce and sour cream. Mix well. In a 9-inch pie plate, layer bean mixture, sour cream mixture, tomatoes, olives and cheese; cover. Chill. Serve with tortilla chips.
Mix all ingredients together. Divide into 2 balls; chill, covered, in plastic wrap, 2 to 3 hours. Make 2 strudels. Roll out each part as thin as pie crust on floured surface into a rectangle. Spread half of filling on dough. Roll up as in a jelly roll. Do the same with other half. Bake on ungreased cookie sheet at 375° for 30 minutes. Cool. When serving, cut and sprinkle with powdered sugar.
Day before: Mix butter, cheese and salt until creamy. Mix in flour. Shape into 14 balls. Refrigerate overnight.
In a large saucepan, coated with nonstick cooking spray, saute onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until asparagus is tender. Place 1/3 of mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg. Yield: 4 servings.
Melt butter in large Dutch oven; add onion, garlic and pepper. Saute until tender. Stir in soup, milk, cream cheese, Cheddar cheese, corn and bouillon cubes. Bring to a boil, stirring occasionally.* Add shrimp; cover, reduce heat and cook 5 to 7 minutes. Serve hot. Yields 8 to 10 servings.
Mix all ingredients in a saucepan over medium heat until it forms a ball, about 2 to 4 minutes. Makes nice dough.
Brown the meat in large skillet. Add salt, pepper, and flour, stir and let brown slightly. Add water and milk, stir constantly. Boil about 5 minutes.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Drain pineapple; reserve and pour juice into a small saucepan. Add raisins to juice and heat to boiling. Let sit until raisins have plumped up and cooled.
Peel potatoes (allow two per person). Boil in salted water. Cut up sausage into bite size pieces and chop the onion and bell pepper. Saute. Add parsley and pepper after sauteing. Set aside. Drain cooked potatoes. Over low heat add butter, cream, milk and water, if needed. Add the sausage mixture and cook for 5 minutes. Serve hot.
In a medium size bowl, mix sour cream, Cool Whip, evaporated milk and powdered sugar. Break up into pieces the angel food cake. Place them in a punch bowl. Pour the mixture over the cake and fold in. In a separate bowl, combine strawberries and glaze. Pour over the top of cake mixture. (Don't mix in.) Chill 2 to 3 hours before serving.
Combine first 6 ingredients. Stir until sugar dissolves. Add salad oil slowly, beating well. Dressing will thicken as oil is added. Stir in poppy seed. Store in refrigerator. Makes 1 2/3 cups.
Slice chicken into thin strips. In large bowl, combine oil, vinegar, lime juice, hot pepper sauce, garlic, chili powder, salt, pepper and onion and pepper slices. Add chicken; marinate for 30 minutes or overnight in refrigerator.
Partially bake pie crusts at 400° for 6 minutes on preheated cookie sheet. Reduce oven to 350°. Prepare filling: In 10-inch skillet over medium heat in hot butter, cook green onions and green peppers with garlic until tender. In medium bowl with electric mixer at high speed, beat together milk, soup, eggs and flour until well mixed. Stir in onion mixture and pimientos.
Cook rhubarb until tender. Add sugar and stir constantly. Add pie filling and cook 6 to 8 minutes. Remove from heat; add gelatin. Stir until dissolved. Pour into jars and put in refrigerator or freezer.
Melt sugar and syrup over low heat. Add crunchy peanut butter and stir until a good consistency. Add Special K cereal. Mix and spread in a greased 9 x 13 pan. Melt chocolate and butterscotch chips in a double boiler and pour over bars. Chill in refrigerator approximately 45 minutes. Cut into bars and serve.
Preheat oven to 425°. Heat shortening in baking pan (13 x 9 x 2-inches) in oven until melted. Mix potatoes, cheese, salt and pepper. Dip chicken into egg. Roll in potato mixture. Place chicken pieces, skin side down, in pan. Bake until thickest pieces are done, about 1 hour. Serves 4.
Place cranberry juice, pineapple juice, water and brown sugar in percolator. Place cloves, allspices and cinnamon in basket of percolator and perk. Yield: 8-9 servings.
Cut the beef into 1 1/2-inch cubes. Place in 2 1/2-quart casserole dish and toss gently with Kitchen Bouquet on all sides. Mix in cream of rice. Cut carrots and add in along with all other ingredients. Mix gently.
This is an old family recipe handed down to my brother and me by our father. We have passed it along to our sons. I especially recommend it to the men who aspire to be gourmet cooks without too much fuss and effort.
Mix jello with 3 1/2 c. boiling water. Add sliced bananas, pineapple, marshmallows. Let set. Before serving, spread Miracle Whip over top and sprinkle with grated cheese.
Melt margarine. Add thyme, paprika, salt and pepper. Dredge chicken in flour; swish each piece in margarine. Arrange with skin side down. Bake at 400° until brown, about 30 minutes. Reduce heat to 350°. Turn chicken. Add wine. Spread mushrooms over top; cover with foil and continue baking about 30 minutes.
Place roast in crock-pot or roaster. Pour soups and beer over roast. Cover and slow-cook 6 to 8 hours. Put sliced meat on rolls. Use juice as Au Jus.
Mix and bake in greased casserole for 35 minutes in 350° oven. Stir halfway through baking.
Saute onion, peppers and hamburger in butter; drain. Add all other ingredients and cook in a 400° oven for 45 minutes.
Prepare sauce with the first 5 ingredients. Slice open each package of rolls. Spread sauce over rolls. Place a slice of ham and a slice of Swiss cheese on each. Close. Wrap tightly with foil and refrigerate overnight. Preheat oven to 325° and bake for 15 to 20 minutes or until cheese has melted.
Bake potatoes, cut in half lengthwise, scoop out pulp and place in bowl. Smash pulp and mix in margarine, sour cream, crumbled bacon, salt and pepper and 1/2 cup cheese. Spoon mixture into potato skins and arrange in baking dish. Sprinkle 1/4 cup cheese over top of potatoes. Bake at 350° for 20 to 25 minutes. Serves 4.
Wash thoroughly. Place beans in a pan. Cover with water and 2 tablespoons salt. Soak overnight. Drain. Add 2 quarts of water. Put in crock-pot. Add all other ingredients. Cook on low for 13 to 15 hours or until beans are tender.
Mix all ingredients together. Batter will be very stiff. Pour into tube or Bundt pan. Bake at 350° for 1 1/2 hours (depending on oven). Can be baked in any type pan.
Spray a 9 x 13-inch pan with Pam. Cover bottom with a can of coconut and 1 cup chopped pecans. Mix cake mix according to directions on box and pour on top of coconut and nuts. Mix together cream cheese, margarine, vanilla and powdered sugar. Spoon this mixture on the cake mix. Bake at 350° for 45 minutes to 1 hour or until cake is done. Cake will have cracks.