HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a dutch oven, brown roast beef in oil. Sprinkle the rosemary on roast. Add the rest of the ingredients and bring to a boil. Turn down the heat to a low simmer and cover. Cook for 3 to 3 1/2 hours. Check for liquid level and add water as needed. A very tender roast!!!
Place all ingredients in a microwave-safe 1 1/2 quart casserole.	Mix well, cover and microwave on High power for 3 to 4 minutes or until thoroughly heated.
Preheat oven to 375°. Line 18 muffin cups with paper bake cups. Set aside. Cream the sugar and butter or margarine until light and fluffy. Add egg, orange peel and vanilla. Mix well. Combine orange juice and milk. Add orange juice mixture alternately with flour to creamed mixture. Mix just until combined after each addition. Fill prepared muffin cups about 1/2 full. Bake 18 to 20 minutes. Cool and frost, if desired. Makes 18 cupcakes.
Slice carrots into coins. Put each carrot piece on a toothpick and dip into peanut butter or dressing.
Let frozen dough thaw until pliable on lightly floured board. Roll dough out to a 10 x 12-inch rectangle. Spread dough with 2 tablespoons melted butter. Mix cinnamon, sugar, raisins and nuts. Set aside 2 tablespoons of mixture for later use. Sprinkle mixture over dough. Roll dough like a jelly roll and cut into 12 equal slices. Place slices in a lightly greased 13 x 9-inch cake pan. Brush tops with 1 tablespoon melted butter and sprinkle with remaining cinnamon mixture. Let rise until rolls have doubled in size. Bake in 350° oven for 20 to 25 minutes. Remove from pan immediately and brush with remaining butter.
Mix all dry ingredients together. Combine yeast (dissolved in warm water) with buttermilk and oil. Mix liquids and dry ingredients together. Cover and refrigerate for 12 hours. Spoon into greased muffin tins. Fill 2/3 full. Bake 20 minutes at 400°. Do not let rise. Will keep up to 2 weeks in refrigerator.
Melt chocolate bars in a double boiler. Slowly stir in milk and mix well. Add	marshmallows, a few at a time, until all are melted. Remove mixture from heat and cool thoroughly at room temperature. When	cool to touch, fold	in whipped cream and pour into	baked pie shell. Chill well before serving. Serves 6 to 8.
Bring first 3 ingredients to a boil and boil 3 minutes, then add 1 cup chocolate chips and 1 teaspoon vanilla. Beat by hand until spreading consistency (about 15 minutes) and spread on cooled cake.
In large saucepan, cook onion and butter until clear. Remove from heat, stir in flour, salt, paprika, mustard and pepper. Over low heat, stir constantly, until roux is bubbly. Remove from heat. Stir in milk gradually. Heat to boiling. Boil and stir for 1 minute. Stir in egg and then corn. Bring to boil and remove from heat. Pour into ungreased 2-quart casserole dish. Sprinkle cracker crumbs over top. Bake, uncovered, at 350° for 45 to 50 minutes. Enjoy.
In a saucepan, saute a little onion in a small amount of olive oil until translucent. Add all the potato cubes and the can of tomato paste. Keep stirring potatoes for about 20 minutes so they don't burn. You can add a little water if it looks too thick. Stir until the potatoes are soft. Fill the saucepan 3/4 full of water. Add the remainder of ingredients (salt, pepper, basil, oregano and your meatballs) and let simmer 2 1/2 to 3 hours. When completed, pour over spaghetti.
Blend flour, salt and butter, then add water. Roll out dough and cut into 3-inch circles and fit into muffin pans. Cover with damp cloth and refrigerate.
To one box of your favorite cake mix, add one or two eggs, Cool Whip and mix well. Form into teaspoon balls and roll in powdered sugar. Put on greased cookie sheet. Bake at 350° for 12 minutes. Add 1/2 cup flour for firmer dough. You may make your Cool Whip from the dry package according to directions. One or 1/2 cup nuts, cherries or dates may be added. Makes about 6 dozen cookies.
Stir together until butter is melted. Cook over medium heat until candy thermometer reaches 240°. Remove from stove and add nuts if desired. Pour into 9 x 13-inch buttered pan. Chill until set. Cut and wrap in waxed paper.
Heat first 7 ingredients to boil in large pot. Let simmer for 15 to 20 minutes. Add potatoes, diced and peeled. After chicken has cooked 20 minutes, pull chicken from pot. Set aside to cool. Add vegetables except broccoli. Cut chicken into bite size pieces and return to pot. Mix Dumplings. Recipe follows. Add broccoli, cut in small pieces. Broccoli added last to maintain fresh look. Add Dumplings.
*Two cups mashed sweet potatoes equals 2 to 3 large potatoes or about 1 (17 ounce) can drained potatoes.
Bring pineapple, sugar and water to boil. Dissolve gelatin in hot mixture. Cool in refrigerator until consistency of egg whites. Add cheese and nuts. Fold in dessert topping. Pour into individual salad molds or one large mold.
Saute onions and margarine until onions are clear. Add soup and Ro-Tel and simmer for 30 minutes. Add mushrooms, bell pepper and shrimp and cook until shrimp turns pink and curls. Serves 4 to 6. Serve over rice.
In a large saucepan, saute vegetables in butter for 5 minutes. Add chicken broth, salt and pepper. Cover and simmer until vegetables are tender. Put mixture in blender and blend until smooth. Return mixture to saucepan to heat. Stir in half and half. Add cheese. Heat until cheese is melted. Makes 2 quarts.
In a skillet, saute chopped onion with a teaspoon of butter. In a large baking pot, combine kidney beans, B & M baked beans, ketchup, brown sugar, vinegar, mustard and crumbled bacon. Combine and stir, adding sauteed onions; mix well. Bake in a covered dish at 350° to 375° for 35 minutes or until piping hot.
Cook mushrooms in butter until tender. Mix with shrimp, rice, vegetables and seasonings. Place in greased 2-quart casserole. Pour 1/2 cup butter over top. Bake at 350° for 50 minutes. Serves 6.
Roll out very thin the pie crust and line a 5-inch pie plate. Bake. Heat the berries over a moderate flame. Place gelatin in a bowl and add a little water to soften. Add the hot berries and saccharin or Sucaryl to taste, if desired. Mix well and pour into baked pie crust. When cool, place in refrigerator until time to serve.
Quarter the 5 apples into a large pot. Rinse apples in the pot, draining the water off. Add brown sugar and margarine. Add cinnamon to taste. Cover pot and cook on medium heat until steam starts to escape. Turn heat to low or simmer and cook about 20 minutes.
Mix all ingredients together and marinate overnight. Roll in stuffing mix (Pepperidge Farm). Cook 1 hour at 350°. Melt 1/2 cup butter and 1/2 cup Crisco. Pour half over chicken meat about 15 minutes from start and remaining mixture the last 15 minutes of cooking time.
Heat one tablespoon oil in heavy small skillet over medium-low heat. Add garlic and stir three minutes; do not brown. Transfer to non-aluminum bowl. Mix in tomatoes and liquid, remaining 3 tablespoons oil, basil and vinegar. Season with salt and pepper. Let stand six hours. Just before serving, cook linguini in large amount of boiling, salted water until just tender, but still firm to bite. Drain well. Transfer to a large bowl. Add olive oil and toss well. Add sauce and toss again. Serves 6. Serve with Parmesan cheese.
Prepare mix according to package directions. Heat sweet and sour sauce, stir in pineapple and green pepper. Cool. Good with egg rolls.
Heat oil in large iron skillet; add chicken tenders and cook until golden brown; remove from skillet. Cut peppers, onions and tomatoes into strips and cook in same skillet (stir-fry). Return chicken to skillet and stir in lime and lemon juice; mix well. Simmer until vegetables are tender. Warm tortillas in the microwave and fill. Serve with guacamole and sour cream.
Mix and sift flour, baking powder, salt and sugar. Mix cream and water. Cut shortening into dry ingredients. Stir in the cream and water quickly. Drop one heaping tablespoonful of dough in a flat circle on ungreased cookie sheet about 2 inches apart to allow for spreading. Bake at 450° for 15 minutes.
Whisk the garlic, vinegar, lemon juice and mustard together in a mixing bowl. Whisk in the herbs. Gradually whisk in the oil. Season to taste with salt and pepper. Makes about 1 1/2 cups.
Melt cheese and butter together. Sift together sugar and cocoa. Add vanilla and mix all together well. Can add coconut or nuts also. Spread into a buttered cookie sheet. Cool in refrigerator and cut. Can be frozen. Good for large gathering.
Mix first 4 ingredients. Reserve 1/4 cup pineapple juice for dressing.
Cream sugar and cream cheese together. Mix Dream Whip up and fold into cheese mixture. Slice banana on bottom and pour cheese filling in. Pour blueberry pie filling on top of all.
Cook squash and onions in small amount of water until tender on top of stove. Drain; add sugar, eggs, mayo, salt and pepper. Pour into buttered dish. Cover with cheese, then cracker crumbs. Bake at 350° until cheese is melted.
Boil 45 minutes to 1 hour in medium sized pot. Cook meat and vegetables until tender. Add water throughout the cooking process (meat should never stick). Drain meat and vegetables, removing all liquid, except 1 1/2 cups. Chop every ingredient finely in a wafer pan or iron skillet. Place in the oven to bake. Bake at 450° for 10 to 15 minutes.
Mix first 6 ingredients and pour into greased pan. Pour fruit on top. Bake at 350° for 45 minutes to 1 hour.
Combine juice, broth and cornstarch in 3-quart casserole. Add other ingredients. Cover and microwave on High for 14 to 17 minutes, stirring every 5 minutes. Serve over rice or noodles.
Heat mixture of soup, chilies and seasonings. Layer in greased 9 x 13-inch pan, half of Doritos, half of chicken, half of cheese, half of onion and 1/2 of soup mixture. Repeat layers. Save a little cheese and onion for top. May be frozen and baked later.
Boil brown sugar and Karo syrup in pan slowly. Add rest of ingredients and boil until forms soft ball stage, 20 minutes. Pour over popped corn.
Use a 1/2 gallon container (glass). Place beets, juice, vinegar and water in container. Add ingredients; mix well. Add eggs. Refrigerate for 5 to 7 days. God bless.
Shell and devein shrimp. Dice bacon. Cook pasta as package directs. Drain and keep warm. Cut shrimp in half lengthwise. In skillet, cook bacon until crisp; drain. Stir in garlic and spices. Cook 1 minute. Add tomatoes and tomato sauce. Cook, uncovered, over medium heat 10 minutes, stirring occasionally. Add shrimp and green pepper. Cook 2 to 3 minutes or until shrimp are cooked. Just before serving, spoon sauce over hot fettucine. Makes 4 servings. Serving size: 1 serving. Preparation time: 30 minutes.
Layer in cake pan the peaches, dry cake mix, peaches and cake mix. Put pats of butter on top. Bake 1 hour at 350°. Serve warm.
Layer broccoli and chicken in a 9 x 13-inch pan. Mix the cream of chicken soup and mayonnaise. Pour over chicken. Layer the cheese and stuffing mix on top. Bake for 1 hour at 350°.
Cream 3/4 cup of sugar, shortening, egg and vanilla until light. Add milk, blending well. Spoon flour (not sifted) into dry measuring cup. Level off and pour onto waxed paper. Add baking powder and salt to flour (not sifted). Stir to blend. Add blended dry ingredients to creamed mixture. Stir until all ingredients are moistened. Spread half of batter in well-greased 9-inch square pan. Add blueberries over batter. Sprinkle with 2 tablespoons of sugar. Spread remaining batter over blueberries. Combine remaining 2 tablespoons of sugar and cinnamon. Sprinkle on batter. Bake at 375°.
Grind cranberries and orange. Add pineapple and other ingredients. Chill.
Pour layer of cherry pie filling on bottom of rectangle pan. Put layer of pineapple over cherry pie filling. Sprinkle cake mix over this. Pour melted margarine over cake mix. Sprinkle top with chopped nuts. Bake at 350° for 45 minutes to 1 hour.
Combine flour with 2 teaspoons salt. Coat cubes and brown in oil. Add onion, garlic and marjoram. Stir in V-8, bouillon and 2 1/2 cups of water. Simmer, covered, 1 1/2 hours. Add celery and carrots and simmer 30 minutes or until tender. Add mushrooms and heat through.
Combine and cover. Chill for one hour. Makes 6 to 8 servings.
In a medium saucepan, bring water to boiling. Add tea bags, anise and cinnamon stick. Reduce heat. Simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey and lemon juice. Heat through. Pour tea mixture into four heatproof cups, floating a star anise on top of each. Makes 4 servings.
Measure cooked apple pulp. For each quart, add the ingredients listed. Bake in slow oven (325°), stirring occasionally, or simmer slowly.
Beat eggs and mix in sugar and flour. Add the rest of the ingredients. Pour into glass Pyrex dish or small serving dishes and bake at 350° until an inserted knife comes out clean.
Combine both soups, water and gravy mix. Blend well. Season roast with salt, pepper and butter to taste. Put roast in roasting pan and add soup mixture. Bake at 350° for 1 1/2 to 2 hours or until roast is tender.
Heat oil; saute onions and peppers until tender. Add tomatoes, potatoes, mixed vegetables, paprika, salt, pepper and sugar. Bring to boil and cook over low heat until potatoes are tender (about 40 minutes). Thicken with cornstarch mixed in water. Serves 8.
Mix first two ingredients. Form into ball. Roll ball in chopped nuts. Wrap in Glad Wrap and refrigerate. Can make ahead. Will keep up to 2 weeks in refrigerator.
Mix chicken chunks, green chilies, onion, garlic powder, soups and broth. Spread a layer of tortilla chips in a greased 9 x 13-inch baking dish. Top with chicken mixture. Sprinkle with both cheeses. Bake at 350° for 30 minutes or until bubbly.
Trim fat. Beat with tenderizer. Dip pork in egg and bread crumbs. Fry until browned. Drain on paper towel. Add soup and water in a dish and place the pork chops in the dish; cover the soup. This will make a nice gravy. Bake at least 20 minutes or until the soup is as dark as you want it.
Rinse roast. Place on foil. Salt and pepper both sides. Wrap in foil. Place wrapped roast in a deep dish or pan. Add water to dish. Bake at 325° for 3 to 4 hours.
Combine the sausage with the eggs, milk, dry mustard, salt, bread and cheese. Put in a well-greased pan. Refrigerate overnight. Bake at 350° for 1 hour.
Mix all together real well. Make into 3 rolls in Reynolds Wrap (shiny side in). Refrigerate for 24 hours, then bake for 1 1/2 hours at 325°. Before baking, punch holes in bottom of rolls and bake on rack so grease will drain while rolls are baking.
Mix all ingredients, except tomato sauce, with your hands. Shape into balls and place in a baking dish. Pour tomato sauce over the meat balls and bake at 400° for 35 to 40 minutes.
Combine chocolate and butter in double boiler over medium heat until melted. Add light cream and sugar. Gradually stirring after each time sugar is added. Add condensed milk and let cook to thicken.
First Layer: Blend together butter, flour and 2/3 cup peanuts. Pat into bottom of a 13 x 9 pan and bake 20 minutes at 350°. Let cool.
Brown beef in fat. Add next 10 ingredients. Simmer for two hours; stir occasionally. Add carrots, onions and white potatoes. Continue cooking 20 to 30 minutes or until all vegetables are done. Remove meat and vegetables. Thicken remaining liquid for gravy. (Wondra flour is good for this, as it does not cake.) Serves 6 to 8.
Mix Jell-O with pineapple. Add all other ingredients. Toss lightly.
Heat oven to 350°. Beat eggs, water, shortening, bananas and about 1/2 the cake mix (dry) until smooth. Stir in remaining cake mix, oats, chocolate chips and nuts. Drop by teaspoon about 2 inches apart onto greased baking sheet. Bake 10 to 12 minutes or until tops are light brown. Immediately remove from baking sheet. Makes 7 dozen cookies.
Add dry ingredients. Cut in shortening. Add egg, water and vinegar; mix well. Keep for one week in refrigerator. Make 3 crusts with lattice strips. Roll as needed per pie.
Mix all ingredients well. Place in a greased 13 x 9 x 2-inch dish. Bake at 350° for 40 minutes.
Mix broccoli, onion and rice together. Mix golden mushroom soup and milk together and pour over first mixture. Melt butter and pour over that mixture. Sprinkle with cheese. Bake for 35 to 40 minutes in oven at 350°.
Cook squash in small amount of water for 10 minutes. Add sugar, lemon juice and pineapple. Boil for 15 minutes. Remove from heat and add Jell-O. Pour into hot jars and seal.
In a 9 x 13-inch pan, spread a small amount of the sauce. Layer half the noodles in the dish. Top with half the zucchini slices, half the sauce and half the Mozzarella cheese in layers. Repeat layers of noodles, sauce and Mozzarella. Sprinkle Parmesan on top. Bake at 375° for 25 minutes or until zucchini is tender.
Cream together cream cheese, 1/2 C. butter and vanilla. Add powdered sugar and 1/3 C. milk. Add cocoa and Crisco. Mix well. Remove 2 C. of mixture to use for frosting. Cover and refrigerate.
Preheat oven to 325°. Mix sugar, flour and rind. Beat in eggs 1 at a time. Stir in lemon juice and melted butter, adding a bit at a time and beating well after each addition. Pour filling into pie shell and bake about 1 hour until puffy and golden (filling will seem unset or very soft).	As pie cools to room temperature the filling will settle and thicken. Serve at room temperature. Makes 1 pie.
Saute onion until soft in oil. Stir in chili powder and beef; saute 2 minutes. Add celery and saute 3 minutes. Stir in remaining ingredients except chips. Spoon into 2-quart casserole. Bake at 350° for 20 minutes. Top with chips and bake 10 minutes longer. Serves 4 to 6.
Grease a 9 x 13 x 2-inch pan. Dump in undrained pineapple, swirling it around to fill corners. Dump in pie filling and push it around until layers of fruit are quite even. Sprinkle dry cake mix over the fruit to cover it all. Melt butter and dribble over top. Sprinkle with nuts. Bake at 350° until browned, about 1 hour. Serve with whipped cream.
Layer in 9 x 13 pan. Bake at 350° for 15 minutes. Serve with taco chips.
Rinse duck and pat dry. Sprinkle inside and outside of duck with salt and pepper. Stuff inside cavity with carrots and celery. Place in pan and top with bacon. Bake at 450° for 30 minutes. Baste often.
Mix all ingredients together. Melt almond bark in 200° oven on foil lined cookie sheet until smooth. Pour on dry ingredients. Fold until covered with bark. Spread out. Cool. Break into pieces.
Brown meat; add onion and green pepper, cook until done. Drain. Put meat mixture into a large pot and add seasonings, cabbage, tomatoes, tomato sauce, rice, egg, oil and water. Stir a little and cook 1 hour on low. Stir occasionally. Serve with cornbread muffins.
Combine heavy cream with buttermilk, then suspend mixture in a piece of cloth (tight woven) over a bowl for 24 hours or until cream thickens. (The longer you leave it suspended, the drier it will be.) Season with salt to taste.
Put all ingredients in stone jar, 4 or 5 gallon kind. Put any kind of vegetable and stir thoroughly for 9 days, then they are ready to eat.
Mix all together in a large pot and simmer approximately 2 hours, stirring often. Serve over rice.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Cream together the butter and sugar. Add eggs, one at a time, beating well after each. Add molasses; beat well. Mix in flour alternately with hot water; blend well. Add remaining ingredients; mix well. Pour into pan. Bake for 40 to 45 minutes.
Butter baking dish. Combine flour, 1 1/2 cups sugar, eggs, oil and milk. Pour batter into baking dish. Top with apples. Cover apples with remaining 1/2 cup sugar. Bake at 350° for 30 to 45 minutes or until apples and batter are baked.
Trim fat from beef; cut diagonally across into 1/8-inch slices. (For ease in cutting, partially freeze beef, about 1 1/2 hours.) Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes.
Drain garden peas. Add 1 small chopped onion and 3 boiled eggs, chopped. Add salt and pepper. Mix with mayonnaise.
Grease baking dish and fill with apples, water and cinnamon. Mix sugar, flour and butter. Sprinkle over apples. Bake at 350° for 30 minutes.
Melt margarine in saucepan and add sour cream, soup and onions with cooked potatoes in crock-pot on low heat. Heat for at least 1 hour.
Season chicken with salt and pepper. Place in casserole. Gradually mix flour with barbecue sauce until well blended. Add pineapple syrup, honey, ginger and Tabasco sauce to barbecue sauce. Pour over chicken. Cover and bake at 350° for 45 minutes. Uncover. Continue baking until chicken is done. Baste every once in awhile with sauce. Serve over rice.
Saute onion, green peppers and celery in oil until tender. Add tomato sauce, bay leaf and hot sauce. Let simmer about 20 minutes. Add shrimp. Cook about 10 minutes or until shrimp is done. Remove bay leaf. Serve over rice.
In a small bowl, beat together cream cheese and sugar until light and fluffy. Add peanut butter and milk, beat until smooth and creamy.
Place sherbet in punch bowl. Pour ginger ale over sherbet. Drink and enjoy. Add more ginger ale as needed. This is a quick and easy recipe for punch that anyone can follow.
Sift the dry ingredients into the top of a double boiler; add the water and egg yolks. Stir until dissolved. Cook mixture over hot water in the double boiler, stirring frequently, until thick, about 15 minutes. Add the lemon juice and grated rind; mix well. Cool. Pour into pie shell and top with your favorite meringue made with the two egg whites. Brown in oven. Cool and serve.
Boil three cups water. Add three slices bacon, salt and pepper. Cook 20 minutes, then add cut up cabbage and cut up pepper. Cook for 20 minutes, then serve hot.
Sift 3/4 cup sugar, flour, 2 tablespoons cocoa, baking powder and salt into 9-inch square pan. Stir in milk, butter and vanilla. Spread evenly in pan. Combine next 3 ingredients; sprinkle over batter. Pour water over top. Bake pudding at 350° for 40 minutes. Serve with Cool Whip or ice cream (optional).
You will need two 8-inch cake or pie pans, greased or Teflon. If glass pans are used, reduce heat by 25°.
Preheat oven to 250°. Bring all ingredients except popped corn and soda to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and carefully add soda. Pour over the popped corn. Place in oven for 1 hour. Stir every 10 to 15 minutes. Yum!
Lightly coat 2-quart casserole with nonstick cooking spray. In casserole dish, combine pasta, vegetables, soup, cheese, milk and tuna. Refrigerate, covered, 12 hours or overnight. Preheat oven to 350°. Combine margarine and crumbs. Sprinkle on top of casserole. Bake, uncovered, 1 hour.
Heat oven to 350°. Spray a 13x9 inch pan with cooking spray. In a large bowl, mash the beans slightly. Stir in the tomatoes, onions, green peppers, salsa, chili powder and cumin. Mix well. In a separate bowl, combine the ricotta, garlic powder, and egg.
Mix and serve dip in cleaned out bell pepper, acorn squash cut in half and cleaned. Different vegetables make attractive serving dishes.
Have eggs and butter at room temperature; cream butter and sugar. Add egg yolks one at a time, beating well after each addition. Sift flour three times; add soda and cinnamon and sift again. Add about half of the flour mixture to the creamed sugar, butter and egg mixture. Beat well. Add buttermilk and jam, mixing well. Mix raisins and nuts with remaining flour, being sure to coat well. Add to other ingredients. Add vanilla. Beat egg whites until it holds a stiff peak. Then fold in batter with a spatula. Grease 3 round pans and cut wax paper to fit. Bake at 325° for about 1 hour. Cool completely before icing.
Heat oven to 450°. Mix all ingredients; beat vigorously 30 seconds. Spray pan with nonstick cooking spray (round pan, 9 x 1 1/2-inches or square pan, 8 x 8 x 2-inches or 10-inch ovenproof skillet). Bake until golden brown, 25 minutes. Makes 9 to 12 servings.
Melt oleo in 2-quart pot. Add sugar and cocoa. Mix well. Add eggs, one at a time. Beat. Sift in flour. Mix well. Add vanilla and salt. Pat in Pyrex pan, oiled and floured. Bake at 325° for 20 minutes. Do not overcook.
Mix all ingredients well. Add broth until you have a smooth consistency. Do not cook. Serve immediately.