HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix in order; stir well. Bring to a boil, turn down heat. Cook slowly for 12 minutes. Stir often. Omit salt if meat has been salted. Have meat ready, mix and simmer for 30 minutes.
Mix together all ingredients except crabmeat. Add crabmeat. Put in greased shallow baking dish and bake at 350° for 30 minutes. Serve with your favorite crackers.
Mix ingredients into a soft dough and divide in two parts. Roll out very thin; let dry 15 to 20 minutes. Cut in 2-inch squares and drop into broth that is simmering. Let cook until done, about 15 minutes.
Microwave onion until clear, about 2 to 3 minutes. Combine all ingredients. Pour into clean jar and seal or store in refrigerator container. Will keep about 2 weeks.
Mix all ingredients. Bake for 45 to 50 minutes in 350° oven in a 13 x 9-inch cake pan. Dust top with powdered sugar.
Drain fruit cocktail, pineapple and peaches. Save the juice. Mix orange juice with fruit juice. Add sugar and heat until sugar melts. Cool and pour over fruit. Freeze. Remove from freezer 30 minutes before serving.
Over medium heat, add olive oil. Cook garlic and onions until tender. Stir in tomatoes, basil and heat. Return spaghetti to saucepan; toss gently with tomato mixture. Add Mozzarella, grated cheese, salt and pepper to taste. Serve immediately.
Place cloves and cinnamon in tea ball in water. Bring to a rolling boil. Remove from heat. Add tea bags and steep 3 to 5 minutes. Remove tea bags. Add juices and sugar. Stir. Remove spices. To reheat, warm over low heat but do not allow to boil.
Combine Miracle Whip, paprika, celery seed, salt, mustard, vinegar and sugar. Mix until well blended. Pour over diced potatoes and eggs, chopped celery and onions. Fold all of ingredients together until vegetables and eggs are well covered with dressing. Chill 2 to 3 hours before serving.
Cook until bubbling the brown sugar, oleo and corn syrup. Add soda and salt. Pour over Cheerios, nuts and raisins on a greased cookie sheet. Bake at 250° for 15 minutes.
Cut Spam into 2 x 1/4-inch strips. Saute Spam, green peppers, celery, onion and garlic in oil until vegetables are tender. Add tomatoes, water, thyme and chili powder, breaking tomatoes up with fork. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand for 5 minutes. Fluff with fork.
Combine sugar, syrup and salt in 2-quart bowl. Microwave on High for 5 minutes. Stir in peanuts. Microwave for 3 to 5 minutes on High until lightly brown. Stir in butter, vanilla and soda. Spread to 1/4-inch thickness on large, well-buttered cookie sheet.
Mix, cook on medium heat and stir until thickened and forms a ball. Cool. Knead. Use and enjoy!
Place all ingredients in casserole. Bake at 350° for 3 hours. Last 1/2 hour, add 1 can mushroom soup. Decrease heat to 250°. Serve over hot noodles or rice. Can add mushroom soup at beginning and bake for about 3 1/2 hours.
Whip all ingredients together until fluffy. Let set for at least 1 hour. Serve with fresh fruit.
Combine all ingredients, except olive oil, in blender. Mix until smooth and creamy. With machine running slowly, add olive oil in slow, steady stream and blend until mixture is like mayonnaise. Pour into jars with tight fitting lids. Store in cool place. If too stiff, add equal portions of water and oil. Makes 4 cups.
Prepare pizza crust as indicated on package. Prepare Skyline chili as indicated on package. Brush crust lightly with mustard, if desired. Spread Skyline chili on pizza crust. Top with sliced hot dogs and/or onions. Top with Cheddar cheese. Bake as indicated on pizza crust package. Slice and serve!
Completely slice each roll through the middle, separating top from	 bottom. Cream margarine,	poppy seed, Worcestershire, mustard and onion. Spread on top and bottom of rolls. Add	ham and Swiss cheese evenly over rolls. Wrap in foil and bake at 400°	for 10 minutes. To serve, cut into individual rolls.
Boil potatoes	(peeled and cubed) in small amount of water with salt	and a	little margarine added until tender. The saucepan needs to	have a tight lid and use a low setting on stove. Mash the potatoes and some margarine together in an electric mixer. A	small amount of cream cheese may be added. Add milk that has been warmed.	This causes the potatoes to be fluffy. Season with salt and pepper.
Combine cracker crumbs and 1/2 cup melted margarine, press into 8 x 12-inch pan. Mix powdered sugar with remaining melted margarine and egg, pour on top of crust. Cut bananas into long thin slices, place on top of sugar mixture. Add layers of pineapple and strawberries. Spread top with Cool Whip. Sprinkle with pecans. Decorate with cherries. Chill until ready to serve.
Mix potatoes and margarine; set aside. Mix sour cream, chicken soup, onions, salt, pepper and cheese. In a 9 x 13-inch pan, put layer of potatoes and layer of cream mixture. Repeat. Top with corn flakes and magarine, melted and mixed. Bake at 350° for 45 minutes.
In pitcher, combine water, juice concentrate, lemon juice and sugar; stir until sugar dissolves. Chill. Just before serving, add ginger ale. Scoop sherbet in glasses; pour juice mixture over sherbet.
Put rice in long pan. Pour in water. Pour in soup. Lay raw pork chops on top. Cover pan with foil and place in oven. Bake for 1 hour at 250°.
Preheat oven to 375°. Mix all ingredients together with a fork. Pour onto cookie sheet. Bake until golden brown. Take out of oven; slice into long cookies. Turn on side; brown. Turn to other side; brown. Takes approximately 40 minutes.
Mix all ingredients together. Drop teaspoonful on greased cookie sheet. Cook at 350° until done. Makes 4 servings.
Cream all together and spread on greased cookie sheet. Beat egg white stiff and spread over dough lightly. Bake 15 to 20 minutes in 375° oven.
Combine cabbage, green pepper, celery, onion, tomatoes, sugar, salt and pepper in a large covered skillet (sprayed with Mazola). Cook, covered, over moderate heat about 20 minutes. Add 1 tablespoon water if dry. Add turkey or kielbasa sausage and cook until heated through. Serves 6 to 8.
Halve or quarter pumpkin and remove seeds and stringy part. Cut into 2-inch pieces. Slice off skin at random to give surface a mottled look and to enable flavor of dashi to steep in.
Combine first 7 ingredients in heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cook until candy forms a firm ball in cold water (245° on candy thermometer). Remove from heat. Stir in vanilla. Pour in a 9 x 9 x 2-inch pan. Do not scrape pan. Nuts can be pressed into top, if desired. Let cool. Cut into 3/4-inch squares. Let dry. Wrap. Makes 144 caramels.
Beat eggs slightly, beat in sugar, then add oil. Sift dry ingredients together; add to eggs alternately with zucchini. Stir in vanilla and fold in raisins and nuts. Bake at 350° in 1 well greased loaf pan or Bundt pan for 45 minutes.
Place first four ingredients in kettle. Cover with boiling water. Cover kettle and let stand 1 hour. Drain well. Return to kettle. Add vinegar, sugar, celery and mustard seed. Mix. Store in refrigerator. Keeps long time in tightly closed fruit jars.
Melt butter and cocoa over low heat. Beat egg 5 minutes, add sugar. Add flour and vanilla, mix well. Add nuts. Grease two pie pans with butter. Bake at 350° for 35 minutes.
Coat a 2-quart baking dish with cooking spray; set aside. Combine cereal with margarine. Set aside for topping. Thaw broccoli and carrots. Drain broccoli well. Spread vegetables in prepared baking dish. Stir together soup and milk. Pour over vegetables. Sprinkle evenly with topping. Sprinkle with paprika. Bake at 375° for about 30 minutes or until thoroughly heated.
Bring water, potatoes, carrots and celery to boil; reduce heat and simmer until vegetables are tender. Add remaining ingredients; stir occasionally. Ready to eat when cheese is melted.
Crumble enough chips to cover bottom of 9 x 12-inch ovenproof casserole dish. Saute meat, onions and taco mix until cooked, but not brown; drain liquid. Spread meat mixture evenly over chips. Next, spread beans over meat mixture, then 1 cup cheese over beans. Spread soup over the cheese. Pour Ro-Tel tomatoes over cheese, spreading evenly. Top off with remaining cheese.
Pour 2/3 of the cake mix in pan. Bake and cool. Mix the cream cheese, pudding and milk together. Pour over cold cake. Spread pie filling on top and chill for 12 hours. Serve with whipped cream on top (optional).
Cook chicken on grill or stove with liquid smoke. Cut chicken in pieces. Cook pasta. Stir fry peppers and mushrooms in oil until done. Add all ingredients except cheese. Top with cheese, cook at 325 degrees, until cheese melts and is hot, (about 15 - 20 minutes).
Preheat oven to 375°. Saute bacon until crisp; drain on paper towels and crumble. Put bacon fat into a 1-cup measure; add enough oil to make 2/3 cup. Pour into skillet. Add onion, salt, pepper, vinegar and sugar. Simmer, uncovered, for 3 minutes. In a 1 1/2-quart casserole, lightly toss potatoes, green pepper, crumbled bacon and hot dressing. Bake, uncovered, for 20 minutes. Drain off excess liquid. Makes 6 servings.
In a very large skillet or Dutch oven, saute garlic in 1/4 cup oil for 3 minutes or until golden brown. Add broccoli. Cook and stir for 5 minutes or until tender. Reduce heat. Add hot linguine and remaining 1/4 cup oil. Toss thoroughly. In a small bowl, mix well the milk and cheese. Pour over linguine mixture, and over low heat, toss until cheese melts. Add salt. Serve immediately. Makes 4 servings.
Mix all ingredients in following order: eggs, sugars, orange juice and oil. Add dry ingredients and fold in nuts. Refrigerate for 10 minutes. Flour hands/board and shape as for streudel (long strips).
Combine vegetables in a deep bowl with salt; let stand for 15 minutes. Drain off excess moisture. Add remaining ingredients, except for the egg. Place 2 tablespoons of filling in center of each egg roll skin. Brush edges with egg. Let egg sit 5 minutes to seal in filling. Deep fry in 2 to 3 inches of oil at 325° until golden brown. Drain on paper towels. Serve with choice of sauce (plum or cherry).
Mix first 4 ingredients together and make 2 cake layers. Bake at 350° for 35 to 40 minutes.
Place chicken pieces in casserole dish. Pour in chicken stock. Cover and simmer until almost tender, about 30 minutes. Using a blender or food processor, grind the sesame and pumpkin seeds as fine as possible and shake through a sieve. Set aside. Put the peppers, tomatoes, onion and garlic into a blender or food processor and reduce to a course puree. Mix the puree with ground sesame and pumpkin seeds. Heat the vegetable oil in a skillet, add the puree, cook over medium heat stirring with a wooden spoon for 5 minutes. Drain the chicken, save the stock and return the chicken to the casserole. Add to the puree, 1 cup stock, the bitter orange juice, allspice, and salt and pepper to taste. Stir and pour over chicken. Cover and simmer gently until the chicken is tender, about 15 to 20 minutes. Add a little more stock if necessary. The sauce should be thick. Soak the raisins in cold water for 15 minutes and drain. Heat a little butter in a skillet and saut the almonds until golden, drain. Transfer the chicken and sauce to a serving dish and sprinkle with almonds and raisins. Serve with rice.
Preheat oven to 400°. Thaw pie crust 10 minutes. Prick bottom and sides of pie crust thoroughly with fork. Bake pie shell on cookie sheet for 10 minutes. Remove from oven and reduce temperature to 350°.
Combine first 4 ingredients. Stir in corn, sausage, egg and oil. Turn into greased 1-quart glass baking dish. Bake for 30 minutes at 350°. Sprinkle with 1/2 cup cheese, grated. Bake 5 minutes longer or until knife inserted in center comes out clean. Yields 4 servings.
In glass baking dish, add chili and cheese (cut in 1-inch cubes). Place in microwave and cook until cheese is melted. Stir and add sour cream. Top with green onions. Serve with corn chips or tortilla chips.
Melt margarine in saucepan. Add flour and salt; blend until smooth. Add chicken broth. Cook, stirring constantly, until thickened. Then add sour cream, cayenne pepper sauce and chicken. Stir and simmer over low heat. Make Bisquick biscuits and put around hot mixture. Simmer, uncovered, 10 minutes. Cover, simmer over low heat 15 to 20 minutes.
Blend the cheeses together. Add garlic and sauces. Mix thoroughly. Add nuts and blend well. Chill for 1 hour. Sprinkle paprika on wax paper. Pour cheese mixture on top and form into roll.
Mix butter, flour and powdered sugar until crumbly; pat into 9-inch square pan. Bake for 15 minutes at 350°. Meanwhile, beat eggs, sugar, 2 tablespoons flour and baking powder. Add lemon juice and rind. Pour over crust and bake 25 minutes more. Cut into squares while still warm.
Combine milk, shortening, sugar and salt and cool to lukewarm. Soften yeast in lukewarm water. Stir and combine. Add 1/2 flour and beat well. Add more flour until right texture. Turn onto lightly floured board and knead for about 10 minutes. Put in greased bowl and let rise until double (2 hours). Turn out and shape. Place on greased pan and let rise 1/2 to 3/4 hour. Brush with grease. Bake at 375° for 15 to 20 minutes.
Mix cream cheese with milk until smooth. Blend in pudding, then fold in Cool Whip. Pour mixture over angel food pieces that have been put in a 9 x 13-inch cake pan. Gently toss until pieces are coated. Spread pie filling on top. Chill and serve.
Cream butter until soft. Slowly stir in 1 cup sugar and the salt. Add additional sugar alternately with cream, beating thoroughly after each addition until creamy and smooth. Beat in vanilla. Great on rolled sugar cookies.
Drain all fruit; reserve 1 cup apricot juice. Add brown sugar and cornstarch to 1 cup apricot juice. Pour mixture over fruit and bake until fruit is heated at 350°.
Simmer the first 3 ingredients for 3 minutes. Drop in the margarine and let cool. Add the flour, soda, vanilla and eggs. Mix well and drop by teaspoonful on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Keep refrigerated when baked.
Combine all ingredients. Cover with cracker crumbs. Bake at 400° for 45 minutes.
Mix all ingredients. Stir in crackers until oil is absorbed. Keep in tightly covered container. Real good to snack on.
Mix ingredients. Form into ball. Top with parsley, nuts or paprika. Serve cocktail sauce on side with raw vegetables and crackers.
Combine all ingredients to make marinade. Place steaks in a shallow pan and cover with marinade. Marinate at least 4 hours or overnight in refrigerator; the longer, the better. Remove steaks from marinade. Save marinade. Grill over hot fire or broil for 2 to 3 minutes on each side, frequently brushing with marinade. Do not overcook as venison will dry out
Cream butter and sugars, add eggs one at a time, beat after each addition. Add orange rind. Mix soda in buttermilk. Add alternately with flour to creamed mixture. Bake in 2 (9-inch) greased cake pans at 350° until cake is done. Frost with Orange Cream Frosting.
Mix all ingredients together. Roll into balls (about 2 tablespoons). Drop into heated oil. (You can also fry it if you like.)
In a bowl, sprinkle sugar with cream. Add oranges, coconut, pineapple and marshmallows. Add nuts, if desired. Stir together. Keep in refrigerator.
Mix all ingredients together except nuts. Roll it in nuts. Serve it with Ritz crackers.
Put roast in crock pot. Season with salt and pepper. Add 2 cans cream of mushroom soup. Cook all day or over night.
Brown sausage; crumble and drain. Add beef broth to sausage. Mix cornstarch and milk together, then slowly add to sausage and broth. Cook until thick. Serve over biscuits.
Cream butter, sugar and salt. Add three eggs and beat. Add three more eggs and beat. Add milk. Pour into uncooked crust and cook 10 minutes at 450°. Turn heat down to 325° and bake 25 minutes longer until set. If desired, sprinkle top with nutmeg just before baking.
Chill milk thoroughly and whip until thick. Slowly add sugar. Slowly pour in lemon juice. Alternate cream and graham cracker crumbs in bowl or long dish. Refrigerate.
Boil sugar, milk and salt for 10 minutes. Add butter and continue boiling until mixture forms a soft ball in cold water. Remove from heat; add vanilla and peanut butter. Mix thoroughly and pour quickly into a buttered 8 x 8-inch pan.
Measure corn flakes; crush to 3/4 cup. Stir in flour, baking powder and salt. Set aside. Measure margarine and sugar into large mixing bowl. Beat until light and fluffy. Add eggs and orange peel; beat well. Stir in orange juice. Add dry ingredients, mixing only until combined. Stir in nuts and raisins.
Preheat oven at 350°. Put margarine in baking dish and melt. Mix peaches and 1/2 cup sugar and set aside. Mix last 5 ingredients for batter. Pour batter over melted butter, do not stir. Pour sugared peaches over batter. Do not stir. Bake 45 minutes to 1 hour until crust is light brown.
Combine ingredients, mixing at medium speed on mixer until well blended. Serve with fresh fruit chunks. Yields 2 cups.
Wash and scrape the carrots. Cut into shapes. Cook until tender in salted water. Drain and combine ingredients. Bring to a boil. Add carrots and boil a few minutes longer. Seal in sterilized jars.
Peel and devein shrimp. Dry with paper towels. Melt margarine; add shrimp. Saute 5 minutes. Place shrimp in dish in low oven. To skillet add wine, parsley, lemon juice, garlic, mustard and salt. Cook 3 minutes. Place shrimp in skillet. Heat to serving temperature; do not overcook. Serve over rice. Garnish with Parmesan cheese.
Melt butter. Add lemon juice and parsley. Blend well and pour over fish, lamb chops or cooked vegetables, such as broccoli or cauliflower.
Combine eggs, raisins and vanilla and let stand 1 hour at room temperature. Cream shortening with both sugars until fluffy and light. Sift flour, salt, baking soda and cinnamon into creamed mixture. Mix well. Blend in egg mixture. Stir in rolled oats and nuts. Dough will be stiff. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 8 dozen cookies.
Cook rice. Thaw broccoli. Warm Cheese Whiz in microwave until runny. Combine all ingredients. Spray baking dish with Pam. Pour mixture into pan. Cook 350° until top is brown and mixture is thoroughly heated.
Cream sugar, shortening, eggs and vanilla. Add buttermilk and mix. Add dry ingredients and mix. Then add melted chocolate. Put in a greased and floured angel food cake pan. Bake at 300° for 1 1/2 hours. Test with toothpick. When it comes out clean, cake is done. Put cake on dish and cover right away.
Fry onions and peppers lightly in shortening. Add meat and fry until mixture falls apart. Add tomatoes, rice and seasonings and mix. Bake in spray-coated and covered casserole at 375° for 45 minutes.
Mix dry ingredients. Add egg yolks (slightly beaten), melted butter and milk. Very slowly, add the vinegar. Cook in top of double boiler until mixture thickens. Cool. Straining the dressing makes it fine grained.
Mix together the tuna, 1/4 cup soup, 1/2 cup crumbs, onion, egg and lemon juice. Makes 8 croquettes. Roll in the remaining crumbs to coat. Brown in combined butter and oil over medium heat. Drain on absorbent paper. Serve with mushroom sauce. Serves 4.
Peel and slice potatoes. Boil in salted water until tender, approx. 20 minutes. Drain. Add 1/4 cup milk, 2 tbsp. margarine and beat with electric mixer until creamy. Slice cheese into small chunks. Add cheese and chopped onions back to potatoes and mix well over low heat until well blended. Makes 4-6 servings.
Heat oven to 425°. Prepare pastry. Cook sweet potatoes (heat salted water to cover potatoes until boiling). Add potatoes, cover and heat to boiling. Cook 30 to 35 minutes; drain and slip off skins. Mash potatoes.
Toss apples with brown sugar, nuts and cinnamon. Add remaining ingredients with above in 9 x 13-inch baking dish. Dot with butter and cover. Bake 35 to 40 minutes at 350°.
Spread chili sauce on bread. On four slices, place meat loaf and cheese. Top with remaining bread. Wrap each sandwich in paper napkin. Arrange in glass oven tray. Heat 2 to 4 minutes until heated through. Cooking time: 4 minutes. Yield: 4 servings.
Blend cake mix according to box directions. Cook 1/2 of mixture for 20 minutes at 350°. Next, melt caramels with butter. Add evaporated milk and cook until real smooth. Pour over cooled cake and sprinkle nuts and chocolate chips. Add other 1/2 of cake mixture and bake for 20 minutes more.
In large bowl, add crumbled cornbread, white bread, eggs, sage, onion, salt and pepper; stir. Slowly add liquid from cooked chicken. Pour into 9 x 11 pan. Cook at 350° until brown, approximately 1 hour.
Beat together all ingredients for 4 minutes (except Baker's Joy and powdered sugar); stir in seed. Bake in Bundt pan coated with Baker's Joy. Bake at 350° for 35 to 40 minutes. Invert; sprinkle with powdered sugar.
Preheat oven to 350°. Mix the dry and wet ingredients separately and then slowly add the wet ingredients to the dry, mixing well. Spread batter into a greased and floured baking pan. Place in oven for 40 to 45 minutes.
Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8-inch square pan. Bake at 350° for 30 to 35 minutes. Cut in 2 inch squares.
Roll crackers. Melt butter and sugar. Add to crackers. Pat in bottom of 9 x 13-inch pan. Mix softened ice cream with pudding and milk. Pour over crust. Freeze in refrigerator overnight. Put Cool Whip on top when serving.
Bake in a slow 325° oven for 2 1/4 hours. Mix brown sugar, corn syrup and mustard. Baste ham. Cook for 30 minutes.
Mix milk, brown sugar, flour and white sugar together; boil. Add oleo and vanilla.
Wash navy beans in hot water. Put beans and ham hocks in large heavy pot with 4 quarts of water. Cook slowly for 3 1/2 hours. Braise the chopped onion in butter and add to the soup. Season with salt and pepper to taste. Serves 8.
Cook pasta according to directions on package. Rinse and drain. In large salad bowl, combine pasta, salad dressing and seasonings. Toss in vegetables. Cover and refrigerate. Makes 4 or more servings.
Brown hamburger meat and drain off fat. Add pepper and onion and cook until tender. Add rest of ingredients. Mix well and heat thoroughly. Serve with any kind of taco or tortilla chips. This is a very big recipe and kids love it.
Set oven to 375°. Rub butter on a cookie sheet. Take a hot dog and cut 7 places but not all the way through. (Do this to each hot dog you will need.) Usually takes 2 hot dogs for each bun. Put hot dogs on cookie sheet. Cook for 15 to 20 minutes. The hot dogs will turn and make a round circle when done. Remove from oven. Fix to each one's liking and enjoy.
Cook lasagna noodles until done. Brown and drain hamburger. After noodles have cooled, get a 9 x 12-inch pan. Start with a layer of noodles. Add spaghetti sauce, hamburger, pepperoni and then Mozzarella cheese. Do so until you have three layers. Then add one more layer of noodles and cheese on top. Bake at 350° for approximately 15 to 20 minutes covered. Then uncover and bake 5 more minutes. Let stand 5 minutes and cut into squares.
Brown beef in skillet; drain fat. Mix all together. Bake at 350° for 30 minutes until rice is done. Cover with grated cheese. Return to oven. Serve when cheese is melted.
In saucepan, heat milk, cream and spices over medium heat. Add cheese. Stir until melted. Place potatoes in greased 13 x 9-inch pan. Pour cheese sauce over top and bake at 325° for 50 to 55 minutes. Makes 12 to 16 servings.
Peel and seed cucumber. Grate cucumber (or chop finely). Pat water out of cucumber on paper towel. Mix ingredients. Salt to taste. Spread on bread.
Mix the soup, mayonnaise, mushrooms, bell	pepper, onion, pimento and cheese well. Mix with macaroni and put in ovenproof casserole.	Dot top with butter and cracker or bread crumbs. Bake for 30 minutes or until bubbly.
Melt margarine in casserole. Mix all ingredients in bowl. Pour into casserole and bake until firm in 350° oven for 20 to 30 minutes. Serves 6.
Cut up cabbage. Put in pot, cover with water. Put bouillon cube in water with salt and pepper. Boil until tender.
Beat egg whites until stiff. Mix egg yolks, buttermilk, flour, salt, baking powder and sugar together. Add melted butter. Fold in egg whites. Cook on heated and lightly greased griddle. Flip. Cook until light brown.