HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pat roast dry and season with salt and pepper. In a Dutch oven, heat the vegetable oil over moderately high heat until hot but not smoking. Add the roast and brown on all sides, about 15 minutes. Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan. Add the onions, carrots and celery to the pan and cook over moderate heat, stirring until golden. Place the roast back in the pan along with the bay leaves, thyme and enough of the beef stock to come up 2/3 of the way up the beef. Bring the pot roast to a simmer on top of the stove. Skim; cover tightly and set in the lower third of a 350° preheated oven. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender. Turn the roast over several times during its braising.
Saute shallots in drawn butter approximately 1 minute. Add garlic. Add whiskey to pan to deglaze. Add au jus or chicken stock mixture, allowing the liquid to reduce to 1 1/2 quarts, approximately 20 to 25 minutes, stirring occasionally.
Mix all ingredients. Pour into greased muffin pans. Bake at 400° until brown.
Combine cake mix, pudding mix, eggs, oil, water and vanilla. Blend well. Add sour cream and beat 2 to 3 minutes. Stir in chocolate chips and nuts. Pour into a greased and floured tube/Bundt pan. Bake at 350° for 50 to 55 minutes. Cool completely before frosting.
Combine eggs, sugar, salt and margarine in a saucepan. Heat to the boiling point and boil 2 minutes. Stir constantly! Cool. Stir in marshmallows and cracker crumbs. Spread into a foil lined pan (9 x 9 x 2-inch). Melt the butterscotch chips and the peanut butter at low temperature on top of the stove. Add the vanilla. Spread over the crumb mixture. Let set to cold, then cut into bars. This makes about 3 dozen. A family favorite.
Unroll crescent rolls on jelly roll pan. Press to seal edges and seams together. Bake as directed on package. Cool. Mix cream cheese, mayonnaise and Ranch dressing. Spread on cooled crescent rolls. Put a light layer shredded Cheddar. Arrange vegetables including broccoli tops, cauliflower, sliced cherry tomatoes, black olives and mushrooms. Cut and serve.
Wash and cut the eggplant in half lengthwise. Remove as much of the white portion as possible without breaking the shell. Cut the pulp into small pieces and cook in small quantity of hot water for 10 minutes, or until tender. Drain. Mix together the melted butter and bread crumbs. Reserve 1/2 of the crumb mixture for the topping. To the remaining crumbs add the onion, beans, salt, pepper and the eggplant pulp. Mix thoroughly. Pile lightly into the eggplant shells. Top with remaining crumb mixture. Place in a shallow baking dish. Pour a few tablespoons of hot water around the shells to keep them from sticking. Bake in 350 degree oven for 30 minutes. Serve hot.
Lay crescent rolls out flat on 2 ungreased 12 x 18-inch cookie sheets. Bake until golden brown. Mix cream cheese, mayo and dry Ranch dressing together and spread on cooled crescent rolls. Top with any combination of 2 or 3 of the following finely chopped vegetables: carrots, broccoli, cucumber, onion, green/red pepper, radishes, mushrooms, cauliflower, etc.
Mix sugar, flour and spices together. Add oil and eggs. Beat well. Mix in nuts and plum baby food. Bake at 350° until done.
In square baking dish, layer bottom with chipped beef. Wrap each chicken breast around a hunk of cheddar cheese. Wrap a piece of bacon around the outside of each chicken breast, Lay breasts on top of chipped beef. Pour soup over chicken. (Do not add water.)
Place dried beef or ham in bottom of a 9 x 13-inch baking dish sprayed with Pam. Wrap breasts with raw bacon with ends on bottom of breast. Mix all other ingredients together and pour over chicken. Bake 2 1/2 hours at 275° or until tender and lightly brown. Bake, covered, half of the cooking time and uncovered until done. Serves 8.
Drain salmon. Debone and pick out dark skin. Mash salmon and egg together and flour. Take 1/4 cup salmon juice and dissolve baking powder. Mix salmon juice with baking powder to salmon mix. Mix well. Into hot oil, drop by teaspoon heaping full. As they fry, they will turn over. When well brown, remove with a slotted spoon and drain well. Light and fluffy.
Melt oleo in a 10-inch skillet. Saute mushrooms and onion until golden. Beat eggs. Add to vegetables. Let set. Turn to low and cook until firm and set. Place cheese on top. Cook under broiler until bubbly and golden. Cover skillet handle with foil. Slide onto plate.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil. Add boiling water. Stir until mixture thickens (about 1 minute). Stir in sugar, eggs and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13 x 9-inch baking pan or 2 (8-inch) square pans. Bake at 350° for 30 to 40 minutes.
Grease a 9 x 12 pan. Separate dried beef and cover bottom of pan. Wrap chicken breasts wih bacon. Place in over beef. Mix cheese, sour cream and soup. Spread over chicken. Cover with foil and bake at 300° for 3 hours. Sprinkle with paprika and serve with rice.
Mix cake mix, 1 egg and oleo together. Press into a 9 x 13-inch pan. Mix cream cheese, 3 eggs and powdered sugar together and pour over mixture in pan. Bake at 350° for 50 minutes to 1 hour. Let cool and cut into squares. Cut long way first and then across.
Cook macaroni as directed on package. Make a sauce by melting butter in saucepan; add flour. When bubbling, gradually add the milk. Stir until thickened. Add grated cheese and stir until cheese is melted. Salt and pepper to taste; mix with the macaroni. Put in baking dish and bake at 350° until done.
In a large frying pan, add the shortening. Brown the pork chops on each side. Remove the fat from pan and place the thawed French-style string beans on top of the chops. Peel and slice the potatoes into 1/4-inch slices. Place on top. Add 1/2 cup water, cover and cook until potatoes are done.
Mix all ingredients. Place in 9 x 13-inch or two 8 x 8-inch pans (bake one, freeze one). Top with crushed potato chips. Bake at 375° for 1 hour uncovered.
Whisk together first 4 ingredients; add pork or chicken. Cover and chill 30 minutes. Remove pork from marinade; discard marinade. Dredge pork in 1/2 cup cornstarch. Pour oil to a depth of 1/4-inch in heavy skillet or wok. Fry in hot oil over medium heat 2 minutes or until lightly browned. Remove and drain. Reheat skillet with 2 tablespoons fresh peanut oil. Stir-fry bell pepper and pineapple over high heat 2 minutes. Add Seasoning Sauce. Stir-fry until thick. Stir in pork (chicken). Cook 1 minute. Serve over rice.
Batter steak with flour, then brown in 1/2 cup oil on both sides. Salt and pepper while cooking. Put in large baking dish. Add balance of oil to pan. Also, 4 tablespoons flour, stirring until brown. In a bowl, pour can of onion soup. Add 2 1/2 to 3 cans water. Pour into pan. Stir until slightly thick. Pour over steak in baking dish. Bake at 350° about 20 to 25 minutes. Gravy will thicken more while baking.
Mix cream cheese, milk and confectioners sugar and whip until smooth. Spread on pound cake. Top with sliced fruit.
Mix ingredients. Divide into 6 equal balls. Each ball will make 1 dozen shells. Shape into large marbles. Flatten into circles and press into miniature muffin tin. Bake at 350° for 15 to 18 minutes for unfilled shells. If filled bake 25 to 30 minutes.
Prepare pudding as directed except use only 1 cup milk. Blend all cookies in blender or crush with rolling pin (filling included). Remove small portion of cookies to sprinkle on top. Melt oleo and mix with cookies. Spread in 9 x 13-inch pan. Mix 1/2 Cool Whip with cream cheese. Spread on cookie crumbs. Spread pudding over cream cheese mixture. Chill. Then spread remaining Cool Whip over pudding and sprinkle remaining cookie crumbs on top. Chill and serve.
Preheat oven and cookie sheet to 350°. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whip, blend in sugar, flour, salt, vanilla and milk. Stir until batter is smooth. Mix in pecans and pour into pie crust. Bake on preheated cookie sheet for 50 minutes or until custard sets. Serve cooled pie with Cool Whip.
Heat all ingredients except chicken until butter and brown sugar are melted. Pour over chicken wings in deep rectangular dish. Marinate in refrigerator for 24 hours. Cook at 375° for 1 1/2 hours, turning occasionally. Drain; serve warm.
Melt on low heat, cream cheese, oleo and milk. Add corn and green chilies and mix well. Pour into casserole dish and sprinkle grated Cheddar cheese on top. Bake at 325° for 30 minutes.
Melt butter in heavy saucepan over medium heat. Add pork and cooked turkey or chicken. Cook 2 minutes, stirring frequently. Add okra, onion and green pepper and cook for 5 minutes. Add garlic, tomatoes, chicken broth, liquid from oysters, salt and pepper. Bring to a boil. Simmer for 45 minutes or longer. Add oysters or shrimp and cook for 1 minute. Season to taste. Serves 8 to 10.
Heat milk and butter until it steams. Mix sugar, cornstarch and salt; beat egg and vanilla. Add to hot mixture. Cook and stir constantly until thick. Pour into a baked pie shell. Sprinkle with cinnamon.
Stir with mixer. Bake in 2 greased loaf pans or 1 (12 cup) Bundt pan at 350° for 45 minutes. The bread may be frosted, if desired, when cool. (You may add up to 1 cup of apples, blueberries, strawberries, raisins and nuts or dried fruit to recipe.)
Parboil zucchini squash in salted water and drain. Mix all other ingredients. Carefully stir in drained squash. Pour into greased pan or dish and bake at 350° for 30 minutes.
Mix together all ingredients. Bring to a boil and lower heat. Simmer for about 5 minutes. Baste ribs every 15 to 20 minutes. This sauce is good with chicken.
Soften cream cheese. With blender, mix cream cheese, lemon juice and sugar. After well blended, blend in cool whip. Then pour or spoon into graham cracker crust. Chill about 1 hour. Serve.
In a chilled bowl, beat the cream until stiff. Add honey, preserves and liqueur, mix gently, but well, after adding each ingredient. Chill and serve as a topping for cake, ice cream or fresh fruit.
Brown stew meat in oil. Add water and cover. Cook 1 hour. Add bouillon, tomatoes, carrots, onion, celery, barley, parsley, salt and pepper. Cover and cook for 2 hours. Enjoy!
Mix all ingredients in a large, ungreased casserole dish. Bake at 350° for 1 hour. This is a delicious way to use up leftover Thanksgiving turkey!
Dissolve lemon gelatin in boiling water. Cool. Add the cream cheese, pecans, pineapple, and 7-UP. Stir and chill until firm.
Mix all ingredients together, except sour cream. Pour half of mixture into larger gelatin mold and put into refrigerator to set firm as quickly as possible. (Keep other half out of refrigerator.)
Mix together and press into a 9 x 13-inch pan.	Bake at 350° for 20 minutes.
Beat first 6 ingredients well and then add dry mix. Bake in 8-inch pan at 350° for 40 to 45 minutes. Ice if desired.
Cream milk and cheese until spreadable. Add onions, Worcestershire sauce, lemon juice, Tabasco sauce and shrimp. Good with Ritz crackers.
Cook the zucchini in 2 tsp. water for 6 minutes. Add the crushed pineapple and cook 6 more minutes. Add the lemon juice and remove from stove. Add the jell-o and stir until dissolved. Pour into jars, put on lids, and keep in the refrigerator.
Brown and drain sausage and hamburger. Stir in velveeta. Pile on tiny bread slices. Heat thru oven, can be frozen.
Beat first 4 ingredients together. Place in skillet on low heat and add chopped dates. Cook for 5 to 10 minutes or until thick. Fold in pecans and Rice Krispies. When mixture has cooled slightly, with greased hands, form into small balls and roll in coconut. Refrigerate. Will keep well.
Heat oven to 350°. In large mixer bowl, combine flour, sugar, cocoa, butter, eggs and vanilla. Beat at low speed 1 to 2 minutes. Stir in nuts. Spread into greased 13 x 9 x 2 baking pan. Bake 20 to 25 minutes or until firm to the touch. Cool and cut. Makes about 2 dozen bars.
Mix flour, margarine and pecans well and press in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Remove from heat; let cool.
Combine honey, milk, oil and eggs. Add flour, oats, bran, baking powder and salt. Stir in raisins. Mix.
Combine the corn and about a dozen saltine cracker crumbs. Add the green pepper and milk. Season with salt and pepper. Pour into casserole. Roll 8 to 10 crackers into crumbs. Melt the butter and stir in cracker crumbs; spread over top just before putting into oven. Cook approximately 1 hour at 375° or until top is well browned.
Add corn meal gradually to boiling water, stirring constantly. Let cool. Add shortening, salt, egg yolks, milk and baking soda. Beat about 2 minutes and fold in stiffly beaten egg whites. Pour into well oiled baking dish and bake in hot oven (435°) for about 40 minutes. This is a delicious dish. I could make a meal out of this by itself.
Dissolve the yeast in 2 cups water; set aside. Mix boiling water, salt, sugar and Crisco. Add eggs, yeast and 3 cups of flour; mix. Add remaining flour until mixed. Put in oiled bowl; let rise. Punch down; let rise second time. Punch down; shape into rolls. Let rise again. Bake at 350° to 375° until brown. Makes 2 dozen.
Drain pickles well. Cut crust off bread. Mix cream cheese, mayonnaise and onion. Spread mixture on bread slices. Roll drained pickles in bread. Pinch edges of bread together to close. Place rolls, pinched side down, on wax paper. Place in refrigerator overnight. When ready to serve, slice rolls crosswise into 1-inch slices and insert toothpicks.
Drain all the juice from the canned fruit. Save the pineapple juice. Mix together the pineapple juice, Tang and vanilla pudding mix to make the sauce. Fold in all the fruit except the bananas. Chill. Put in bananas just before serving.
Peel and core apples and cut into 1-inch pieces. Place in a large saucepan and pour cider over them. Cover and cook 30 minutes over low heat or until the apples are soft. Cool. Puree apples in blender. Put into a large baking dish; sprinkle with spices and stir well. Bake at 300° for 2 to 3 hours or until it is deep brown and thick. Cool and put in tight fitting jar. Makes 1 1/2 cups.
Layer hash browns in dish. Mix margarine, cream of chicken soup, Cheddar cheese, sour cream, salt and onion. Spread on top of hash browns. Top with corn flakes and remaining margarine. Bake at 350° for 45 minutes.
Mix together milk, honey, peanut butter and vanilla. Roll in balls. Roll in crumbs. Place on pan to dry.
Brown hamburger with chopped onion and green pepper. Cut celery on the slant and cook in water until crisp-tender. Save broth. Add hamburger mix to cooked rice, celery, mushroom soup and chicken-rice soup and soy sauce. Cook 45 minutes in 350° oven. Top with Chinese noodles. Bake 15 minutes longer. Serve with soy sauce.
Sift dry ingredients together. Cut in shortening with pastry blender to cornmeal size. Dissolve yeast in warm water and add with buttermilk to dry mix. Mix well. Turn onto floured board and knead lightly. Roll out about 1/4-inch thick. Cut with biscuit cutter. Place on cookie sheet. Brush with butter. Bake at 400° about 15 minutes. Dough will keep in refrigerator and can be used as needed.
Cook onions in butter until tender. Let cool. Then blend onions and all other ingredients except chives. Add chives to the blended mixture and chill.
Mix in casserole dish. Bake, uncovered, 45 minutes to 1 hour at 350°.
Mix all ingredients in large pitcher and put in freezer until ready to serve. Keep in freezer when not serving. This keeps it as slush.
Let bread thaw and rise to package directions. Roll as flat as possible. Top with butter, Mozzarella cheese and then thinly sliced pepperoni. Roll up like jelly roll.
In separate skillets, brown hamburger and Italian sausage (best if removed from casing and crumbled while browning). In another skillet saute chopped onion and mushrooms. In large Dutch oven combine tomato sauce, spaghetti sauce and tomato paste. Season with salt, pepper and chili powder. Add hamburger, sausage, onion and mushrooms to sauce. Simmer for 1 hour. Layer sauce, noodles, cottage cheese, Parmesan and shredded Mozzarella in lasagna pan until full. Bake at 350° until cheese on top is melted and turning brown.
Mix all ingredients, adding fruit last. Pour into unbaked pie crust. Bake at 300° for 40 minutes.
Sift flour, salt and baking powder together. Add milk and egg yolks and beat well. Add shortening. Mix. Stir in beaten egg whites. Bake in hot waffle iron or griddle for pancakes.
Cook zucchini and onions in small amount boiling water until tender. In saucepan, melt oleo; blend in flour, salt and pepper. Add milk all at once; cook, stirring constantly until mixture thickens and bubbles. Combine with cooked vegetables. Place in 10 x 6 x 1 1/2 baking dish. Top with cheese. Bake at 350° for 25 minutes.
Mix flour, sugars, eggs and vanilla. Stir in melted butter. After mix cools, stir in chocolate chips. Spray baking sheet with Pam. Put mix on sheet in tablespoon drops. Bake for 10 minutes at 375°.
Blend with a fork. Grease and 9 x 13-inch pan. Bake in pan at 350° for 20 minutes. Cool.
Peel shrimp, leaving tails on. (If shrimp are frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp. Wash out vein and pat dry. Heat oil (2 to 3-inches) in deep fryer or Dutch oven to 325°. Mix flour mixture (flour, salt and ginger). Coat shrimp in flour mixture; dip into pina colada mix. Pat coconut onto shrimp, covering completely. Coconut adheres to shrimp if shrimp are fried immediately after being coated. Fry the shrimp about 2 minutes, turning once, until coconut is browned. Dip in marmalade or cocktail sauce.
Melt first 3 ingredients together, blending well with wooden spoon. Place Rice Chex in large bowl. Slowly pour chocolate mixture over Chex and gently fold until completely covered with chocolate. Take clean medium kitchen trash bag (that's how it got it's name). Pour 1/2 box of sugar in it; then pour Chex mixture in and top with rest of sugar. Close bag and gently roll bag from hand to hand. Do this at least 10 times. Open bag and each Chex will be individually coated. To make trail mix, add peanuts and raisins after mixed.
Mix all ingredients together and pour into an 8 x 8-inch greased pan. Bake at 350° for about 1 hour or until done.
Drain juice from can of pineapple. If necessary, add enough water to make 1 1/2 cups liquid. Dissolve Jell-O in boiling juice.
Cream sugar, shortening and eggs. Beat well and blend in remaining ingredients. Bake at 350° for 45 minutes or until done.
Brown the beef. Put everything undrained into large pan. Add salt and pepper to taste. Serve with cornbread.
Cream sugar and shortening. Add eggs and molasses. Sift flour with spices. Add flour mixture with sugar and shortening. Roll into balls size of walnuts. Coat balls with sugar. Place on greased cookie sheet. Bake for 10 to 12 minutes at 375°.
Melt chocolate and margarine together. Mix in large bowl the chocolate mixture, 1 cup flour, sugar, eggs and baking powder. Add the remaining cup of flour and nuts; mix well. Refrigerate 2 hours, then form into balls and coat with powdered sugar. Bake at 300° for 12 minutes (until firm to touch).
Put butter in skillet. Melt; add sugar and dissolve. Mix egg yolks and cornstarch; add cold milk, vanilla and salt in bowl. When well mixed, add to skillet and cook until thick. Make meringue for top.
Prepare cornbread batter according to pkg. directions and stir in chilies, cumin, oregano & sage.	Spread in greased 8-inch baking pan. Bake at 400 degrees for 20-25 min. Cool. In small bowl, combine mayo, sour cream and dressing mix; set aside. Crumble half the cornbread into a 13x9x2 dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers cover and refrigerate for at least 2 hours. Yield: 12 servings.
Melt butter in square or oblong baking dish. Combine corn flake crumbs, Parmesan cheese and dash of salt and pepper. Dip chicken in egg, then in crumb mixture. Place in baking dish. Bake at 400° for 20 minutes. Turn meat. Bake 20 minutes more or until tender.
Bottom Layer: Dissolve lime jello in boiling water; add pineapple juice. Pour into oblong Pyrex dish. When slightly jelled, add drained, crushed pineapple and return to refrigerator to congeal.
In a bowl, alternate layers of cabbage and onions. Sprinkle sugar over cabbage and onions. Set aside.
Heat oven to 350°. Trim fat from steak. Place in a shallow glass baking dish with plenty of space around meat. In a bowl, mix the rest of the ingredients. Spread over steak. Bake uncovered for 45 minutes to one hour, until steak is tender. Slice at an angle and serve with tomato sauce from pan. This tastes great with roasted potatoes.
Cream the first two ingredients smooth on bottom of dish. Add salsa or taco sauce. If sauce used, use peppers. Add tomatoes and cheese. Use unsalted chips.
Mix 1 cup sugar, flour and cornmeal. Stir. Add melted butter or oleo, freshly squeezed lemon juice and grated lemon rind. Beat whole eggs well. Add milk and salt; stir well. Pour in pie crust. Bake at 425° for 3 minutes; then bake at 350° for 20 to 25 minutes. Cook until firm when shaken or test with knife until it comes out clean.
Preheat oven to 375°. Cream together butter and sugar until fluffy. Beat in corn meal and salt. Add eggs one at a time and beat well. Beat in lemon juice and peel. Turn into shell. Bake on lowest shelf of oven for 35 minutes until filling is golden brown. Should not be firm. Cool to room temperature. This is like the filling of a pecan pie without the nuts. Served 10 to 12.
Combine all ingredients. Bake in loaf pan at 350° for 45 minutes or until knife slips out clean.
Grease 9 x 13-inch cake pan. Dump in undrained crushed pineapple and spread to fill corners. Then dump in cherry pie filling and spread around evenly. Dump in dry cake mix; sprinkle it to cover evenly. Scatter nuts over cake mix. Cut butter into patties and place on top. Do not mix ingredients, dumping does it. Bake at 350° for 1 hour until nicely browned.
Mix all ingredients and form into burger size. Bake 15 minutes on each side or until brown at 350°. Good for picnics or to work.
Flour and season chops to taste. Brown in bacon drippings and drain off excess fat. Combine next 5 ingredients and cook to a syrup. Then add onion and pepper. Simmer chops in sauce 1 hour.
In a 2-quart glass container with tight fitting lid, layer cooked carrots, green pepper slivers and onion rings; set aside.
Boil until thick, approximately 3 hours. Put into jars. Seal. Yields 3 pints.
Combine. Pat into 13 x 9 x 2-inch pan and bake for 30 minutes at 350°. Cool.
Mix with mixer and pour into ice cream maker. Pour ice and rock salt over container and mix until firm.
Mix dry ingredients. Add mayonnaise and last the gelatin which has been dissolved in hot broth. Put into 3 round quart cartons. Chill in refrigerator. When thoroughly chilled, take out of cartons and slice. Will serve 30.
Sift first 3 ingredients together. Pour melted butter over flour mixture. Mix well. Add eggs, vanilla and pecans. Pour in unbaked pie crust. Bake at 325° for 35 minutes.
Mix the above ingredients together with fork like pie crust. Press into the bottom of 9 x 13 inch pan and bake for 15 to 20 minutes. Cool.
Cream shortening and sugar. Add beaten egg. Add dry ingredients. Add hot water last and beat until smooth. Bake in a 9 x 13 x 2 inch shallow pan 35 minutes at 325°.
Bake pie shells slightly; let cool. Blend cheese and mayonnaise and set aside. Drain tomatoes well. Layer tomatoes in pie shell with salt, pepper, onions, herbs and sausage. Top with blended cheese mixture. Bake at 350° for 30 minutes or until brown. Makes 2 pies. (You can add more tomatoes, if needed.)
Cut chicken in small pieces. Mix in sour cream and soup. Put in greased casserole dish. Top with crushed Ritz crackers. Sprinkle poppy seed over the mixture, then pour melted butter over it all. Bake in a 350° oven until bubbly (about 30 minutes).