HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, combine all ingredients well. Shape into a loaf. Pour tomato sauce or catsup on top for added touch. Bake at 350° for 20 to 30 minutes.
Put chicken into a baking dish; do not layer. Pour wine until it is 3/4 up on chicken. Heavily sprinkle chicken with garlic and pepper. Add pats of butter to wine. Bake at 350° for 1 hour.
Prepare 1 (9-inch) pie crust. Fry hamburg and onion. Put 1 layer of Swiss cheese on pie crust. Add layer hamburg and layer of sauce. Put another layer of Swiss cheese, hamburg and sauce. Top with Parmesan cheese. Bake at 400° for 25 minutes. (The sauce is made with the Prima Salsa and the beaten eggs.)
Soak cabbage in hot water and remove leaves. Mix meat, onion, rice, salt, pepper and sugar together. Shape into balls and wrap in leaves. Place in crock-pot and pour tomatoes over. Cook about 3 to 3 1/2 hours or until done.
Mix the dry ingredients (first 4) and set aside. Mix other ingredients. Mix all together. Pour into greased loaf pan and bake in 350° oven for 45 to 50 minutes.
Pick over beans; rinse well. Cover with water; bring to a boil for 5 minutes. Allow to stand in the water, uncovered, for 1 hour. Drain beans and place them in a saucepan with water to cover. Simmer, partially covered, until the beans are tender, but not mushy, about 45 minutes. Heat the butter and olive oil in a heavy saucepan. Add the beans, marjoram or savory, tomatoes, salt and pepper. Cook 5 to 8 minutes. The beans should taste awfully good and be soft, but not mushy.
Cream together butter and brown sugar. Beat egg and vanilla into creamed mixture. Combine flour, salt, baking powder and baking soda, then stir into mixture. Stir in yogurt. Bake in greased and floured Bundt pan at 350° for 45 minutes (or less).
Mix together flour, margarine and pecans. Press into a 9 x 13-inch pan. Bake for 10 minutes at 350°. Let cool completely. Mix cream cheese, Cool Whip and powdered sugar. Spread over cooled crust. Mix pudding and milk. Spread over cream cheese. Top all with more Cool Whip and chopped pecans. (The second layer can be 8 ounces of cream cheese, 2 tablespoons milk and 1/2 cup powdered sugar, if desired.)
Brush dough with butter and sprinkle with sugar. Fold and repeat until you have 8 to 10 sheets. Cut into slices. Bake at 375° until golden brown. Let cool. Brush with jam. Spread one with cream, top with another slice.
Combine ingredients and place in an 8-inch baking dish. Cover and bake at 350° for one hour. Serves 4.
Preheat oven to 350°. Crumble ground beef into a buttered 2 1/2-quart casserole. Sprinkle with the rice and onion soup mix. Blend the mushroom soup and water together and pour it over the rice. Spread the onion tops over the mixture. Cover and bake for 1 hour.
In a medium saucepan, stir together Taco Bell brand salsa con queso, Taco Bell thick-n-chunky salsa, Taco Bell taco sauce and half the chopped bell peppers. Cook and stir over medium heat until thoroughly heated. Transfer to a serving bowl. Sprinkle with remaining chopped bell peppers. Serve with Taco Bell tortilla chips. Makes 3 cups or 8 to 10 servings. Takes 5 minutes.
Chop vegetables. Pour 1 cup salt over them and allow to stand 30 minutes. Rinse well with cold water. Hang in a cloth bag (an old pillow case works well) outside to drain for 2 to 4 hours. Combine vinegar, sugar and alum. Bring to a boil. Add vegetable mix. Bring to a boil and cook for 10 minutes. Makes 6 to 7 pints.
Poke a peppermint candy stick into a whole orange and sip the juice through your sweet straw.
Dissolve jello in boiling water. Add remaining ingredients. Refrigerate for 1 hour.
In skillet, brown beef and drain. Then add onion and brown until onion is just tender. Remove from heat. Mix onion, beef and tomato soup and set aside. Cook noodles until just barely soft and then drain. Add cream of chicken and celery soup and set aside. Take 4-quart casserole dish and grease or spray with Pam. In bottom of casserole, place 1/3 of meat mixture, then 1/3 of noodle mixture. Top with layers of American cheese. Repeat this step 2 more times. Bake at 350° until bubbly, about 30 minutes.
In a 2-gallon stock pot, heat oil over medium-high heat. Once oil is hot, add flour and stir constantly with wire whisk until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Saute approximately 3 to 5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and saute an additional 2 or 3 minutes. Add claw crabmeat and stir into roux as this will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly, until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock, if necessary to retain volume. Add green onions and parsley and season to taste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp, lump crabmeat, oysters and reserved liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice. Serves 12. Preparation time: 1 hour.
Combine all ingredients except apples in large bowl. Add peeled, diced apples to mixture and mix again. Spread evenly into ungreased 9 x 9 x 2-inch pan. Bake 40 minutes at 350°.
Cook together as for white sauce; add tomato soup, cheese, mushrooms and pimentos. Simmer slowly until peppers are tender. Add 4 to 8 hard-boiled eggs. Serve over chow mein noodles or whatever. Enjoy.
Brown meat in a little oil. Season with salt and pepper. Add onions and cook until soft. Heat brandy in small pan. Ignite and pour over meat. Shake pan gently until flame dies. Beat sour cream with the stock, lemon rind and juice. Stir a little of liquid into flour to make a smooth paste. Return to liquid mixture and mix well. Pour over meat.
Mix 1 cup of hot water with jello. Add cake mix, eggs (one at a time) and oil. Bake in tube pan at 350° for 35 minutes.
Combine first seven ingredients to make sauce and simmer for about 10 minutes. Cut duck into halves and barbecue, turning several times and basting generously with sauce until tender. Makes 8 to 10 servings.
Combine milk, shortening, sugar and salt; mix and heat until shortening melts. Add cold water, egg, yeast dissolved in warm water and sugar; sprinkle on top set until dissolved. When lukewarm, stir in flour to make dough heavy enough to handle. Place in greased bowl; set to rise double in size. Punch down and make into pan rolls; grease pan with shortening. Oil top (or place butter on top before baking). Makes 24 rolls. Bake at 375° until brown. Butter tops while still hot.
Boil 3 to 5 minutes. Remove from heat and stir 1/4 cup white wine. Pour 1/2 glaze over cake as soon as you remove from oven. Cool for 10 minutes. Remove cake from pan and then pour remaining glaze over cake.
Cut onions into 1/4-inch slices and separate into rings. Mix next 4 ingredients together until smooth. Dip each ring into batter. Deep fry until golden brown.
Dice cucumbers, onions and peppers. Let stand in salt overnight. Drain. Boil syrup 10 minutes, then add cucumbers, onions, green peppers and pimentos. Boil 20 minutes. Can and seal.
Combine 1/2 cup sugar, flour and salt in double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water. Stir constantly until thick. Remove from heat. Add vanilla. Spread small amount on bottom of 1 1/2-quart casserole. Cover with wafers and bananas. Pour 1/3 custard and alternate to make three layers.
Pick the crabmeat to remove shells. Mix all ingredients with crabmeat. Be careful not to break up the crabmeat too much. Portion crabcakes by using a ice cream scoop. Place crabcakes on sheet pan with deli paper. Place in frying pan or oven. Cook until done.
Wash and rinse potatoes. Cut into slices. Place potatoes in a casserole dish. Drizzle with melted butter and add herbs. Save cheese to be added 5 minutes before potatoes are done. Bake at 425° for 50 minutes. Yields 4 servings.
After shelling beans, rinse in cold water, then place in saucepan to boil, adding salt pork or bacon. Let cook hard at first, then turn down, draining water until beans are just covered. Add tomatoes, then herbs (fresh, if possible). Stir occasionally with wooden spoon. Cook gently about an hour, until tender.
Spray skillet with Pam and brown chicken. Season chicken with Tony Chachere's Tabasco herbs and spices and Tabasco-seasoned salt*. Cook vegetables in melted butter until onions are translucent. Add soup and Ro-Tel to vegetables. Mix well. Add vegetable-soup mixture to chicken and simmer approximately 30 minutes. Serve on rice.
Blend flour, margarine, and pecan chips together. Spread in a 9 X 13-inch pan. Bake for 12 minutes at 350°. Let cool.
Cook pork in 1 tbsp. hot oil till done. Saut celery, onions and mushrooms in 2 tbsp. oil until tender, 2-3 minutes stirring often. Blend cornstarch and 1/4 c. broth. Add rest of broth and soy sauce. Add broth mix and meat to vegetable mixture along with bean sprouts and water chestnuts. Heat and stir until thickened. Serve over rice or chow mein noodles.
Combine first 4 ingredients in a large bowl. Combine flour and next 4 ingredients; stir well. Add flour mixture to water mixture. Beat at low speed of an electric mixer until well blended. Beat an additional 1 minute at high speed. Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle powdered sugar over top of cake. Yield: 15 servings.
In a large bowl, cream butter; add eggs one at a time, beating well after each addition. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix and nuts until well blended. Pour batter into greased Bundt pan. Bake in preheated moderate oven (350°) for 60 to 65 minutes. Since cake has a soft, fudgy interior, test for doneness after 60 minutes by observing dry, shiny brownie-type crust. When cake is done, cool in pan 2 hours, then remove from pan and cool completely before serving. This cake is delicious plain or with an old fashioned icing.
Mash hot sweet potatoes. Add butter, sugar, salt, cinnamon and nutmeg. Add egg and 1/2 cup graham cracker crumbs. Continue mashing until completely mixed. Chill if not firm. Form mixture into ball using 1/3 cup for each ball and placing 3 miniature marshmallows in center of each. Dredge balls in graham cracker crumbs. Place in baking pan and bake in hot oven at 400° for about 10 to 15 minutes. Yield: 8 sweet potato balls.
Mix all ingredients well except pepper and cheese. Pour half the batter into greased, heated 9 x 13-inch pan. Spread the jalapeno peppers and cheese over batter. Pour remaining batter. Bake in 350° oven for 1 hour. Yields 12 servings.
Melt margarine in casserole dish. Put in a layer of stuffing mix. Mix all ingredients and pour on top of stuffing mix. Sprinkle top with another layer of stuffing mix. Bake at 350° for 30 to 45 minutes.
Remove crust from bread and cube. Fry bacon and crumble. In a 9 x 13-inch pan, layer bread, cheese and bacon.
Combine yeast, 1 tablespoon sugar and lukewarm water. Add sugar, shortening and salt to milk; cool. Add beaten eggs and yeast mixture to milk. Add flour and mix well. Put dough in greased bowl and brush with melted shortening. Cover and chill in refrigerator. Place dough on lightly floured board and roll into 8 inch circle. Brush with melted shortening. Cut in shapes of pie pieces. Let rise until doubled. Bake 12 to 15 minutes at 400°.
Heat pineapple and juice to boil. Stir in Jell-O until well dissolved. Cool and add buttermilk and Cool Whip. Fold in nuts. Pour into 3-quart casserole. This sets up fast.
Mix cream of mushroom soup with sour cream and pour over chicken. Add stuffing mixture. Mix with broth and pour over chicken mixture. Bake at 350° for 30 to 45 minutes.
Combine pudding mix and milk. Cook at medium for 6 to 8 minutes. Cool 5 minutes. Fold in marshmallows and nuts. Turn into prepared crust. Chill until firm. Yields 8 servings.
Preheat oven to 350°. Mix flour, sugar, baking powder, salt and soda. Add orange juice, egg, shortening and orange peel. Mix well. Add cranberries and nuts.
Cook chicken broth, onions, peppers and celery in a 3-quart saucepan for 30 minutes. Let simmer and add broccoli. Simmer for 15 minutes more. Add scalded milk. Simmer for 10 minutes more and thicken with melted butter and flour. After mixing the 2 ingredients together, let simmer until serving.
On any Monday or Wednesday, drive out to Charlie's. Order 2 hot dogs (not foot long) with mustard, catsup, light onions and chili. (Not too many onions if you're visiting afterwards.) Best eaten with French fries and a cold mug of root beer. Best to go before noon for pleasant conversation with Charles and Carmen. Even better if topped off with remainder of root beer and add a large scoop of ice cream. Stir vigorously. Use only glass mug.
Mix together first four ingredients. Put 1 vanilla wafer in mini cupcake paper. Fill 3/4 full with mixture. Bake 20 minutes at 350°. Cool. Top with cherry pie filling.
Heat oven to 350°. In large bowl, stir together flour, sugar, cocoa and salt. Cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 25 minutes.
Squeeze lemon juice into a small bowl. Add next 5 ingredients and stir. Put into Ziploc bag and add chicken pieces. Seal and refrigerate, turning every 15 minutes, until ready to grill. Place aluminum foil on grill and punch small holes in it. Spray lightly with Pam or a pat of butter. Grill chicken until tender.
Prepare macaroni and cheese as directed. Place pizza dough in shallow baking pan. Spread ketchup on pizza dough. Place cut up hot dog pieces on top of ketchup. Spread macaroni and cheese on top of hot dogs. Bake 11 to 13 minutes or until crust is golden brown at 350°. Can substitute bologna if desired.
Put hen in a pot. Add water, salt and pepper. Let boil for 1 1/2 hours. Let simmer. Add mushrooms. Let simmer. Make dumplings by mixing flour with chicken broth and baking powder. Mix well. Roll and cut flour dough and mix with chicken. Add poultry seasoning and sugar. Let simmer until dumplings are well done. Serves 4 to 6.
Brown beef and drain fat; add Ragu and mix. Boil noodles 1/2 time required on package and drain. In a 9 x 13-inch pan, layer in order: sauce mixture, noodles, cottage cheese and Mozzarella cheese. Repeat until all ingredients are used (usually 2 layers). Make certain top layer of noodles are completely covered with cheeses. Bake at 350° for 30 minutes.
Drain peaches, reserving 1/2 cup syrup. Mash peaches and set aside. In saucepan, sprinkle gelatin over reserved syrup; stir over low heat until gelatin dissolves. Blend into pudding with 1/2 cup mashed peaches and flavoring. Beat egg whites until soft peaks form; gently fold into pudding. Pour into pie shell; chill 4 hours or until firm. Garnish with remaining peaches.
Beat eggs well. Add sugar, beat well. Dissolve cocoa in butter. Add to sugar and egg mixture. Add sifted flour and other ingredients. Pour in unbuttered pan and place in another pan of water. Bake 45 minutes until crisp on top at 350°. Cut into squares and serve with ice cream.
Heat oil to 365° in frying pan. Combine corn meal, flour, salt, pepper, garlic, salt and onion salt. Coat fish. Place in hot fryer. Cook 3 minutes on each side. Garnish with lemons.
Wash and hull berries. In a saucepan, mix one-half of the berries, cut up, with the sugar and cornstarch. Cook until really thick. Cool slightly. Place remaining berries, whole or cut up, in the bottom of the baked pie shell. Spread with cooked berries. Cool in the refrigerator. Top with whipped cream or Cool Whip before serving.
Combine crab and celery. Combine mayo, mustard and salt. Add and mix with crab and celery. Spread between bread slices and cheese slices. Alternate layers of sandwiches and cheese in greased baking dish. Beat eggs. Add milk and Worcestershire sauce. Pour into baking dish. Cover and bake at 325° for 45 minutes.
Melt margarine and chips in double boiler. Add other ingredients. Spread in pan. Very good!
Drain and flake tuna; mix with potatoes. Stir in egg yolks. Add salt, pepper and onion; fold in egg whites. Pour mixture in greased custard cups or casserole. Bake at 350° for 30 minutes. Makes 6 servings.
Saute beef in pan. Pour off grease. Add tomatoes, sauce, paste and seasonings. Simmer, stirring often, for at least 1 hour. Cook noodles, and drain. Melt butter in saucepan. Stir in flour and salt and blend well; slowly add milk, stirring constantly. Cook over medium heat until thick. Add cheeses. Stir until melted. Use a 2-quart dish. Beginning with noodles, meat and cheese; repeat. Bake at 350° for 15 to 20 minutes.
Beat eggs and sugar. Add oil, soda, cinnamon, pumpkin and flour. Mix. Bake 30 minutes in a 350° oven.
Combine all ingredients with the exception of the onion rings. Place in a greased casserole dish. Bake at 350° for 25 minutes. Place onions on top near end of cooking.
In small mixing bowl, combine pudding mix and milk. Beat on low speed to mix. Add cream cheese, increase speed and beat until smooth and thickened. Pour into individual or large serving dish. Top with pie filling and refrigerate.
Prepare both packages of instant pudding. Set aside. Line 9 x 13-inch pan with graham crackers. Mix dessert topping with pudding. Pour 1/2 pudding/topping mixture over crackers. Top with another layer of graham crackers or first frost crackers with chocolate frosting before placing on top. Fill in cracks for smooth top.
Melt margarine. Add soup and sour cream. Mix well. Add onion, then potatoes and cheese. Empty in casserole dish. Salt and pepper. Cook 1 hour until hash browns are golden brown at 350°.
Put butter in small bowl and microwave on High for 45 to 60 seconds. Add sugar and cinnamon. Mix with carrots on glass casserole. Cover and microwave on High for 6 to 8 minutes.
Heat oven to 375°. Brush 10 muffin cups with melted margarine. Place about 1 teaspoon marmalade, 2 banana slices and about 1 teaspoon coconut in each muffin cup. Separate dough into 10 biscuits. Place 1 biscuit in each prepared muffin cup; press down lightly. Bake at 375° for 15 to 20 minutes or until deep golden brown. Immediately invert and remove from pan. Makes 10 rolls.
Mix cranberries and sugar; set aside for about 1 hour. Cover bottom of ungreased 8-inch square pan with wafer crumbs. Cream butter and	sugar.	Add eggs, one at a time, and beat until light and fluffy. Spread over crumbs. Top with drained cranberries and then nuts. Top with cream. Sprinkle with additional	crumbs	or nuts. Refrigerate	several hours	or overnight.
Cook bacon until crisp. Pour off fat and add water. Cook potatoes and stir in chicken soup. Add milk, salt, pepper, and onions. Mix all together and cook on low heat until hot.
Place croutons in greased 13-inch baking dish. Top with cheese and crumbled, cooked sausage. In a separate bowl, beat the eggs and add the rest of the ingredients. Pour this mixture into the baking dish. It will be very full. Bake at 300° for 90 minutes.
Mix ingredients together and bake in a loaf pan at 375° for 1 hour. This flour has everything in it and the beer has the yeast.
Put all ingredients in crock-pot. Do not stir! Put crock-pot on high for 30 minutes. Turn on medium for 1 hour. Drop by spoonfuls on wax paper. Let set overnight. Makes 7 dozen.
Boil rice, then drain. Brown ground beef, then drain grease off. Add taco seasoning mix. When hamburger is ready, add it to the rice. Then add tomatoes and also some water to make juice. Cook long enough to get mixed together real good.
Quick soak beans in 5-quart pan. Bring water to boil; add beans, then boil for 5 to 7 minutes. Allow beans to soak for 1 hour; wash. Then crumble ground beef (uncooked) into crock-pot. Add all other ingredients; stir slowly. Set crock-pot on medium-high. Cook for 3 to 4 hours. Chili is done when beans are tender; the longer it cooks, the better it tastes. Serve with grated Cheddar cheese, extra chopped onions and cornbread.
Cream margarine and oil. Add sugar and beat until smooth. Add egg yolks and beat well. Combine flour and soda together and add to egg yolk mixture. Add buttermilk, vanilla, coconut and nuts. Mix thoroughly. Fold in egg whites. Pour batter in three 8-inch pans. Bake for 25 minutes at 350° until done. Add Cream Cheese Frosting.
Remove the seeds from the chilies and lightly roast to develop the full flavor. Soak in the vinegar (add enough water to cover) for 15 minutes, then puree. Brown the onions, then add the garlic puree and cumin. Add the chili puree and stock. Let cook for about 20 minutes or until the flavors have all merged.
Mix all ingredients together and bake in 2 (13 x 9-inch) pans at 375° until done.
Combine flour with 1 1/4 teaspoons salt. Coat chicken thoroughly. Brown chicken pieces on all sides in hot oil; drain. Transfer to crock-pot. Stir together thawed lemonade concentrate, brown sugar, catsup and vinegar. Pour over chicken. Cover and cook on high heat for 3 to 4 hours or on low for 6 to 8 hours. Remove chicken; pour cooking liquid into saucepan. Return chicken to cooker; cover to keep warm. Skim fat from reserved liquid.
Mix together. Bake at 350° for 25 to 30 minutes. Serves 12 to 14.
Boil potatoes until soft. With mixer, beat cream cheese and sour cream. Add potatoes gradually. Beat until smooth. Beat in garlic salt and pepper. Turn mixture into a buttered shallow 3 or 4-quart casserole dish. Dot with butter. Cover with lid or foil.
Preheat oven to 325°. Cream together butter and sugars until light and fluffy. Add egg, mixing well, then oil, mixing well. Add oats, Rice Krispies, coconut and nuts, stirring well. Then add flour, baking soda and salt. Mix well and form into balls about the size of a walnut and place on ungreased cookie sheet. Flatten with fingertips and bake for 12 to 15 minutes. Allow to cool for a few minutes before removing.
*Coated with either juice from 2 fresh oranges or 3 tablespoons lemon juice (prevents darkening).
Thaw persimmons. Combine ingredients in order given and mix together. Spoon about 1/3 of mixture on a sheet of wax paper, shape in a roll. Wrap in moisture proof material and freeze. Repeat until all mixture is used. To serve, cut the slightly thawed roll in slices for individual servings. Top with whipped cream or vanilla ice cream. Makes about 24 servings.
Mix ingredients and scoop onto crescent rolls. Pinch corners around the meat and seal. May be made ahead and refrigerated until mealtime. Bake 25 to 30 minutes at 350°.
Melt butter; add cake mix and eggs. Stir well. Add marshmallows and nuts. Pour into a greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Line 11 x 7-inch baking pan with foil, letting ends come over sides. Lightly grease the foil.
Cook carrots until tender; drain and cool. Add onion and pepper. Mix other ingredients and pour over carrots. Let set for 12 hours. Keeps well in the refrigerator as long as 2 weeks.
Put vanilla wafers on bottom of bowl. Cream butter and sugar; beat eggs separately (beat whites and yolks separately) and fold in. Add pineapple. Fold in whipped cream. Cover with vanilla wafers.
Layer rolls in greased 9 x 13-inch dish. Place sausage on rolls. Sprinkle cheese over sausage. Combine remaining ingredients and pour over cheese.	Bake at 400° for 20 to 25 minutes.
Cream first 3 ingredients together. Sift last 3 ingredients with flour. Also sift baking soda with flour. Pour into greased and floured rectangle pan. This recipe very good plain or with a plain white icing.
Combine beef, 3 tablespoons steak sauce, egg, bread crumbs and salt. Make 24 balls. Brown meatballs in oil. Drain. Add rest of ingredients except green pepper and cornstarch. Cover and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Stir into mixture. Add green pepper. Simmer, uncovered, 5 minutes. Serve over rice. Makes 6 servings.