HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in shallow pan. No cover, no water. Roast "must be room temperature." For each pound of roast, take 1 hour per pound and let stand, example, 7 pound roast would stand for 7 hours on counter. Preheat oven to 425°. For a 5 pound roast, cook 35 minutes. Add 5 minutes per pound. After cooking time leave in oven for 3 hours with oven off. Once you put roast in oven do not open oven door until ready to serve.
Place scallops in a bowl. Add vermouth, garlic, salt and pepper and mix well. Let stand for 1 hour, then drain well. Pat dry with paper towels. Roll scallops in bread crumbs and shake off excess. Melt butter over fairly high heat and saute scallops 2 minutes until golden. Remove with slotted spoon. Serve immediately with lemon wedges.
Cook carrots until barely tender. Drain. Cook onion gently in 1/2 cup butter. Stir in flour, salt and mustard. Stir in milk until smooth. Add pepper, celery salt and cheese. Stir until cheese is melted. Place carrots in shallow casserole dish. Pour cheese sauce over carrots and top with buttered bread crumbs. Bake at 350° for 35 to 40 minutes.
Beat egg, then add buttermilk, soda and Sweet 'N Low. Add Bisquick; stir until just moist, then add fruit. If using canned fruit, drain it well. If using frozen fruit, thaw before adding to batter. Bake about 20 minutes in 400° oven.
Blend crab and cocktail sauce and pour over cheese. Serve with Ritz crackers.
Mix everything together except ketchup and cook until thickened, then stir in ketchup.
Remove ceramic tray. Place wire rack in upper position of oven and preheat oven to 380°.
Combine all ingredients in a saucepan and simmer for 5 minutes. This makes a delicious hot and spicy warm-up. Serves 5.
Combine dates, sugar and water and cook over low heat for 10 minutes. Stir in nuts and cool. Cream the last 6 ingredients together and divide the dough in half. Roll one out and spread with half of the date nut mix. Roll up like jelly roll and do the same with the other half. Freeze until firm, then slice and bake in oven at 400° for 10 minutes.
Puree about 2 cups strawberries in blender. Slice the rest. Reserve 3 for garnish. In saucepan, combine sugar, gelatin, salt, water and lemon juice. Stir over low heat until dissolved. Add pureed strawberries; cool thoroughly. Fold sliced strawberries and Kirsch into gelatin mixture. Whip 1/2 cup of the cream; gently fold into gelatin mixture. Pour into crust. Chill for 3 hours or until firm. Add cream just before serving.
Cook vegetables and drain. Place in casserole. Pour cream of mushroom soup over and dot with butter. Cover with slices of the cheese. Cover with onion rings. Bake at 350° for 30 minutes.
Melt stick of butter in pan. Mix reminder of ingredients together. Pour melted butter into mixture. Mix well and pour back into pan. Bake at 325° until done.
Place hash browns in lightly buttered 2-quart casserole. Combine next 5 ingredients and pour over hash browns. Sprinkle with crushed corn flakes and melted butter. Bake at 350° for 50 to 60 minutes. Serves 8.
In a small saucepan, melt butter or margarine over low heat. Stir in garlic, oregano and vinegar. Good on green beans, asparagus, whole kernel corn and peas. Yield: 1/4 cup.
Cook ground beef until done, stirring to break up into small pieces. Drain well on paper towels. Salt and pepper lightly. Allow to cool. Combine beef, beans, taco mix, onions, chilies, tomatoes and olives. Put lettuce in large bowl; add beans and beef mixture. Sprinkle on cheese and taco chips. Pour dressing over all and toss well when you are ready to serve.
Grease and flour 2 loaf pans or 3 coffee cans. Mix the sugar, oil, eggs, pumpkin and water. Sift dry ingredients and spices. Add to pumpkin mixture with raisins and nuts. Fill loaf pans or coffee cans 2/3 full. Bake 1 1/2 hours at 300°. Let stand a few minutes. Remove from cans and wrap in foil. Replace in can with lid on and refrigerate or freeze for gift giving.
Mix shortening, sugar and vanilla. Add eggs. Add flour, baking powder and salt. Mix well. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 minutes. When cool, ice cookies as desired.
Preheat oven to 350°.	Sift together the flour, sugar, cocoa, salt and baking soda. Bring the coffee to a boil and stir it gently into the matter. Mixture will be soupy. Bake in a greased and floured 9 x 13-inch pan for 35 to 40 minutes. Contains approximately 185 calories per serving.
Preheat oven to 375°. In 13 x 9-inch pan, combine uncooked rice mix with seasonings, celery, mushrooms and water; dot top with 1/4 cup butter. Arrange chicken over rice. Brush with melted butter. Cover with foil and bake 1 hour; uncover, and bake 30 minutes longer. Makes 4 servings.
Cook noodles and drain. Toss oil into noodles. Spray crock-pot with Pam cooking spray. Mix all the remaining ingredients with noodles. Put in crock-pot. Cook on low for 3 to 4 hours. Stir occasionally. Fifteen minutes before serving, sprinkle 1 cup of cheese on top.
Preheat oven to 325°. Score ham with diagonal cuts in a diamond pattern. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer; bake ham until thermometer registers 140° (about 2 hours). Meanwhile, in a large saucepan combine cider, honey, vinegar, mustard, and chili powder. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes, stirring frequently (watch carefully, as mixture will bubble up). You should have about 2 cups of mixture. Remove half of the mixture to a small bowl. Stir in butter and 1/4 teaspoon of the pie spice; set aside for sauce.
Mix margarine, 4 tablespoons of sugar and flour well. Press into bottom of jelly roll pan. Bake at 350° for 10 to 15 minutes. Cool.
Wash, trim and cut squash; boil in salted water until tender. Drain and add celery soup, sour cream, butter, onion and all but 1/2 cup of cornbread stuffing. Mix well and put into greased baking dish. Sprinkle with remaining stuffing mix. Bake at 350° until brown, about 30 minutes.
Slice the beef across the grain into bite-size strips. Cook the beef in a large skillet over high heat in 1 tablespoon of the hot cooking oil about 1 to 2 minutes or to desired doneness of meat. Remove meat from the skillet. Add remaining oil, mushrooms, onion and garlic. Cook and stir for 2 minutes. Stir in the water, catsup, instant bouillon granules and pepper. Combine the flour and sour cream and add to the mixture in the skillet. Cook and stir until thickened and bubbly. Return meat to skillet. Heat through. Serve over noodles. Serves 2.
Add first three ingredients. Mix well with an electric mixer, slowly add vinegar and cook over medium heat until starts to thicken. Can be used for chicken salad or potato salad.
Mix ingredients together. Bake in coffee can 1/2 to 3/4 full. May add raisins or nuts if desired. Bake at 350° until done.
Cook ham and onion in butter until onion is tender but not brown. Sprinkle with flour; gradually stir in sour cream. Add mushrooms. Cook over low heat, stirring constantly, just until mixture thickens. Serve over rice. Serves 4.
Cook broccoli in boiling salted water until tender. Drain; arrange in greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place chicken on top. Combine soup, mayonnaise and lemon juice and pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over cheese. Bake at 350° for 25 to 30 minutes.
Sift flour, sugar, baking powder, cream of tartar and salt. Cut in shortening with fork until all particles are fine. Add egg and milk all at once. Stir until dough clings together in a ball.
Mix well and freeze in a 9 x 13-inch covered dish. Cut in squares when ready to serve.
Sprinkle salt on potatoes; sift flour. Cut shortening and potatoes into flour. Add milk gradually. Mix well and roll out onto floured area. Cut with biscuit cutter. Put on greased cookie sheet. Bake at 400° for 12 to 15 minutes. Remove from oven and butter tops. Serve. Makes about 12 biscuits.
Bake at 350° in 9 x 13-inch dish that has been greased and floured.
Mix soup in beans and some of the onions in soup. Put remaining onion rings on top. Bake until heated, about 30 minutes.
Preheat oven to 300°. Combine graham cracker crumbs, sugar and melted butter.	Press equal portions into 18 paper-lined muffin cups. In a large bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla. Mix well. Spoon into prepared cups. Bake 20 minutes. Cool; then chill for 10 to 20 minutes. Top with cherry pie filling. Makes 18.
Mix cider and juice together and serve warm in mugs. Top with whipped cream and sprinkle cinnamon on top. Serve with a cinnamon stick.
Slice bread lengthwise. In a bowl, mix mayonnaise, cheese and onions. Spread on bread. Sprinkle with garlic salt. Bake at 350° for 8 to 10 minutes. Broil for only a minute or two if the cheese has not melted.
Cook bacon until crisp. Reserve 2 tablespoons of fat. Mix broken salad greens and other salad ingredients. Toss with bacon fat, then add dash of vinegar. Add salt and pepper to taste and toss again. Serves 4 to 6.
Brown ground meat in a heavy pot. (You may want to remove excess fat at this point.) Add onions, celery and garlic. Cook until these vegetables are tender. Put giblets in a separate pot with water to cover. Simmer until tender. Be sure the giblets are finely chopped, then add to meat mixture. Add 2 cups liquid which may be water, the broth from boiling the giblets or other broth. Add shallots, bell pepper, parsley and oysters. Cover and simmer 45 minutes. Stir occasionally. Add water when needed to keep moist. Add salt and pepper to taste. Crumble cornbread into the meat mixture and mix well. May be garnished with parsley and sliced hard-cooked eggs.
Cook noodles according to package directions. Drain and keep warm. In large saucepan, melt butter. Stir in sour cream, heavy cream, cheese, chives, salt, pepper and nutmeg. Cook over low heat until hot and bubbly. Add noodles. Serve immediately. Serves 4 or more.
Mix dry ingredients. Mix wet ingredients and add to dry ingredients. Bake for 25 minutes at 350° in a square cake pan.
Trim crusts from bread; cut slices lengthwise into rectangles. Reconstitute dried egg. Dip bread slices into egg, then into cereal. Fry until golden brown in lightly greased skillet or griddle over campfire or on grill over medium coals. Sprinkle with sugar. Makes 4 to 6 servings.
Cream the sugar and shortening. Add eggs, one at a time, beating well after each addition. Combine flour, salt and baking powder. Add flour mixture alternately with milk and flavorings; beat well. Pour in greased tube pan. Bake at 325° for 1 1/2 hours.
Pour boiling water over apricots and let stand for 15 minutes. Remove apricots from water and add milk to the water to make 2/3 cup in all. Sift together flour, baking powder, soda, salt and allspice. Cream together the sugar and shortening. Beat in the egg. Add dry ingredients alternately with the liquid. Fold in fruit and walnuts. Spoon into a greased and floured 9 x 5-inch pan. Bake in a preheated 350° oven for 1 hour. Cool on rack.
Combine all ingredients. Mix well. Bake at 350° for 20 to 30 minutes, or until golden and bubbly. Serve with crackers (best with Triscuits). Sprinkle with paprika if desired.
Cream margarine, peanut butter and sugar together. Add vanilla and mix with hand. Melt chocolate and wax in double boiler. Shape dough into balls and dip into chocolate. Cool on waxed paper.
Put chopped onion in the bottom of the crock pot. Layer with browned beef, sliced potatoes, and beans. Spread tomatoes or soup over top. Sprinkle the seasoning as desired. Cover and cook on low 7-9 hours. Serves 4-6.
*If not using self-rising flour, reduce flour to 1/2 cup and add 1/8 teaspoon of salt and 1/8 teaspoon of baking powder.
Heat oven to 425°. Prepare pastry for 9-inch, two-crust pie as directed on package.
After creaming sugar and margarine, add other ingredients. Bake 15 minutes at 450°. Turn down to 350° until done (pie doesn't wiggle) about 35 to 40 minutes.
Preheat oven to 350°. Place uncooked broccoli in a 1 1/2-quart casserole. Mix onions, soup, sour cream and Parmesan cheese. Spread over broccoli. Top with bread crumbs. Bake for 35 minutes or until broccoli is just tender. Serves 6 to 8.
Wash, peel, core and slice the apples. Place in electric frypan on low/medium heat. Add 1/2 cup water. Cook until mushy. Add the cinnamon and brown sugar to taste. Share with friends and family! Enjoy.
Saute onions and mushrooms in butter. Boil chicken, save juice. Combine all can goods and spices. Debone chicken and add to canned good mixture. Boil tortillas in chicken juice for 5 minutes. Then put layer in pan, followed by layer of chicken mix. Put cheese slices on top. Bake 15 to 20 minutes at 350°.
Place the cubes of bread on bottom of a 12 x 8-inch nonstick pan. Combine the chicken, onion, celery, chilies, mayonnaise, salt and pepper in a medium-sized bowl and spoon over the bread cubes. Tear tortillas into bite-sized pieces and place them on top of the chicken mixture. Combine the eggs, milk, cottage cheese and soup in a small bowl and pour over the top. Cover and refrigerate overnight to allow the flavors to blend. Preheat oven to 325° and bake for 50 minutes to 1 hour or until the dish is firm and set. Remove from the oven and let stand for 10 minutes before serving. Serves 8. Contains 328 calories per serving.
In a shallow bowl, beat together eggs, milk, vanilla and cinnamon. Dip bread into egg mixture, coating both sides (if using French bread, let soak in egg mixture about 30 seconds on each side).
Stir it up. Put it in a pan. Put it in the oven or on top of stove. In oven 55°. On stove 20°. Turn it over. Wait 2 minutes and it is done.
Place half of bread cubes in bottom of 9 x 13-inch casserole dish. Layer 1/2 of the cheese, 1/2 of turkey ham and 1/2 of butter; repeat layers.
Mix all these ingredients together. Put in a buttered pan (8 x 12-inches).
Preheat oven to 350°. Beat egg whites until stiff, gradually adding sugar while beating. Fold in chocolate chips. Drop mixture by teaspoons onto cookie sheet that has been lined with brown grocery bag (cut to fit cookie sheet). Put cookie sheet in oven and turn oven off. Leave door of oven closed. Leave cookies in oven overnight and remove in the morning. Keep in sealed box.
Mix in usual way. Bake in greased and floured 10-inch tube pan at 325° for approximately 1 hour and 15 minutes.
Saute first three ingredients until onion is clear. Saute until all red disappears from meat; salt and pepper to taste. Add all remaining ingredients and simmer 1 1/2 hours.
Cream butter and sugar, vanilla and egg; beat until light. Add dry ingredients and nuts. Bake at 400° for 5 minutes.
Combine oats, nuts, brown sugar and margarine. Mix well. Firmly press onto bottom and sides of 9-inch pie pan forming a 1/2-inch rim around edge. Bake until lightly browned. Cool. Combine cheese, sugar, lemon juice and vanilla; beat at high speed until well blended. Add eggs one at a time. Mix well. Pour in crust. Bake for 30 minutes. Cool. Chill several hours before serving. Garnish with berries if desired.
Cook over low heat; heat to a boil. In a bowl, put 2 cups Rice Krispies, nuts and coconut (optional). Pour date mixture into dry ingredients. Cool; roll in balls, then in powdered sugar.
Put dates, butter and sugar into a saucepan and cook until dates dissolve. Add Rice Krispies and nuts and form into balls. Dip into powdered sugar.
Cut cabbage in small strips; wash and put in large pot and boil for 5 minutes. Drain. Put drained cabbage in a 2-quart casserole dish. Mix 3 tablespoons milk with cream of chicken soup. Pour soup over cabbage. Then pour Cheez Whiz over cabbage and soup. Don't mix. Put butter in frying pan and melt; add stuffing mix and stir until coated with butter. Put buttered stuffing mix over casserole. Bake at 350° until light brown. Serves 8.
Mix sugar and flour. Bring margarine, cocoa and water to a rapid boil; then mix with the dry ingredients. Add buttermilk, eggs, soda, vanilla and cinnamon. Mix all well and pour into greased and floured jelly roll pan. Bake at 350° for 25 minutes.
Boil ribs until tender. Remove from water. Place in dish or cooking bag. Mix remaining ingredients and pour over ribs. Bake at 350° for 1 hour.
Add gelatin to water and set aside. Boil soup and add cream cheese; stir until melted. Remove from heat and add mayonnaise. Mix remaining ingredients and pour into a greased mold. Refrigerate overnight.
Peel and cut up onion. Brown hamburger and onion. Add salt. Drain. Mix sauce and hamburger. Simmer. Prepare noodles and cook 10 minutes. Drain. Rinse with hot water. Use 9 x 13-inch baking dish; layer noodles, layer sauce and layer cheese. Repeat ending top layer with cheese. Bake for 45 minutes at 375°. Can be frozen.
Mix all the ingredients except the last cup of flour should be reserved for rolling cookies. Knead dough to desired consistency with the last cup of flour and divide dough to roll to about 1/8-inch thick. Garnish with sugar and cut out cookies in desired shapes. Bake at 300° for about 7 minutes. Check for doneness. Makes about 6 dozen cookies.
Brown ground beef. Pour off excess fat. Add taco seasoning, 1 cup water and peppers. Simmer, uncovered, 10 minutes, stirring. Slash tops of each potato and squeeze open. Spoon taco mixture over potatoes. Garnish with dairy sour cream and shredded Cheddar cheese. Makes 4 servings.
Skin all the chicken pieces and wash thoroughly. Dip the chicken in the teriyaki sauce and then flour; place in a nonstick, shallow cooking pan and bake at 350° for 30 minutes. Remove from the oven and apply melted margarine or butter with a brush to the dry areas of the chicken. Place back in the oven and cook for another 30 minutes. Casey's Favorite Chicken is now ready to eat!
Mix dry ingredients in a large bowl. Boil the water. Add to dry ingredients with the oil. Knead together until well mixed and let cool. Store in a large Ziploc bag or covered container in refrigerator when not in use. Can make different colors of play dough by varying the flavor of the Kool-Aid. It smells great and keeps for a long time!
Beat sugar and shortening until creamy. Add eggs, one at a time and beat. Add flour and vanilla and mix well. Pour into a greased and floured Bundt pan. Bake at 325° for 2 hours.
In a heavy kettle, combine all the ingredients except soda. Heat to a boil and continue cooking until peanuts quit popping and is turning caramel colored. Add soda and pour in a large greased jelly roll pan. Cool and break into pieces.
Cook tortellini; drain and cool. Mix as directed the Italian dressing. Pour dressing, Parmesan cheese and parsley flakes in with tortellini. Add salt and pepper. Stir and chill.
Cream butter; add sugar and beat until light and fluffy. Add eggs and vanilla, mixing well. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture, beating well after each addition. Stir in oats, corn flakes, coconut and pecans. Shape dough in 1-inch balls and place 2 inches apart on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on wire racks. Yields 3 1/2 dozen.
Mix all ingredients together and beat with mixer 4 minutes. Pour into two 9-inch cake pans (greased and floured). Bake 350 degrees for 25 to 30 minutes or until done. Let cool and cut layers in half with string.
Cook onion, carrots, garlic and oleo. Mix soup to this mixture. Add sour cream and croutons. Add the zucchini. Pour into a buttered casserole dish. If desired, sprinkle cheese on top. Bake in 350° oven for 30 minutes.
Put onion and garlic in oil; saut until golden. Put in remaining sauce ingredients and cook 1 1/2 hours. Cook 1 package of shells in boiling salted water until tender.
Mix all ingredients. Pour evenly into greased muffin pan. Makes 1 dozen. Bake at 350° for 20 to 25 minutes.
Heat 1 inch of vegetable oil to 375 degrees. Mix corn meal, salt, onions, and baking soda. Stir in buttermilk. Once mixed, drop by spoonfuls into hot oil. Fry until brown, about 20 minutes. Makes about 2 dozens.
Grind all vegetables. Let come to a boil; boil for 5 minutes. Pack in jars and seal.
Heat butter and oil in skillet. Saute onion, celery and pepper for 3 minutes. Add ham and mix well. Saute for 5 minutes. Add rice and cook 2 minutes, until rice is coated. Add broth and boil over high heat. Put lid on skillet and reduce heat to simmer. Cook for 23 minutes (do not lift lid). Remove lid. Add parsley and ripe olives. Toss rice with fork until fluffy.
Preheat oven to 350°. In skillet, brown beef and drain well. Prepare Lawry's enchilada sauce according to package directions. Add 8 ounce can tomato sauce to enchilada sauce. In skillet, add little margarine/butter and turn corn tortillas on both sides until softened and set aside. Add half of enchilada sauce to ground beef; set rest aside.
Combine spaghetti sauce and meat balls in medium sauce cooker with a lid over medium heat; let simmer for about 30 to 45 minutes. While the meatballs and sauce are simmering, cook macaroni in a separate sauce pan following instructions on box. After macaroni is cooked, drain water, turn heat down to low or warm; add milk, butter/cheese stirring frequently. Allow cheese to melt. When cheese has melted, remove from stove eye; add to meatballs and sauce. Remove both from stove top; serve with garlic bread.
Preheat oven to 350°. Place large size (14 x 20-inch) brown-in-bag in 12 x 8 x 2-inch baking dish. In medium bowl combine soup, sour cream, water, chives and nutmeg. Reserve 3/4 cup. Add rice and 1/4 cup almond to soup mixture. Mix well. Spoon soup mixture in bag. Sprinkle flounder with salt; place in bag. Spoon reserved soup mixture over flounder. Sprinkle with 1/4 cup almonds. Close bag with twist tie. Make 6 half-inch slits in top. Cook 20 to 25 minutes, or until fish flakes easily. Yields 4 servings.
Prepare macaroni as directed; set aside. Brown meat and onion in margarine. Stir in soup and milk. In a greased 1 1/2-quart casserole, layer half the macaroni and half the meat mixture. Repeat layers. Bake at 350° for 25 minutes.
Melt butterscotch chips and peanut butter together. When melted, stir in chow mein noodles and marshmallows. Mix well. Spoon tablespoons full onto waxed paper and chill until set.
Preheat oven to 400°. Beat butter and 1/2 cup powdered sugar in large bowl until light and fluffy. Add water and vanilla. Gradually add flour and nuts, beating until well mixed. Refrigerate until firm (about 30 minutes). Roll dough into 1-inch balls. Place 1-inch apart on ungreased cookie sheet. Bake for 10 minutes or until lightly brown on bottom. Cool on wire racks for 10 minutes, then roll in remaining 1 cup of powdered sugar. When completely cool, roll again in sugar. Makes 4 dozen.
Cream together butter and sugars; beat in egg and vanilla. Sift together flour, salt, soda and baking powder. Stir into creamed mixture. Stir in corn flakes, coconut and nuts. Drop from teaspoon onto lightly greased baking sheet about 2 inches apart. Bake at 350° for 10 to 12 minutes or until delicately browned. Cool slightly before removing to cooling rack. Makes 4 dozen cookies.
In a large gumbo pot, make a roux with oil and flour. Cook over medium heat, stirring constantly, until roux is dark caramel color. Remove from fire and add remaining ingredients, except for 1/2 cup green onions, file and rice. Boil about 2 hours or until meat is tender and gumbo has thickened. In the last 15 minutes of boiling, add the rest of the green onions. Remove from fire and add file. Serve over hot rice in gumbo bowls.
Cook and constantly stir to 300° or until candy smokes. Remove from heat when mixture turns a medium brown in color. Pour onto cookie sheet covered with tinfoil. Let cool. Spread 1 large melted Hershey bar over top and sprinkle with chopped walnuts.
Mix flour, sugar and salt. Make a well and add oil and milk. Mix with a spoon or hands until moist. Spray a 10-inch pie pan with Pam. Pat dough into pie pan, spreading it evenly. Bake at 375° until done.
Cream potatoes after cooking with milk and butter Place in baking dish (buttered). Alternate	each layer with sour cream, leaving top layer for potatoes. Cover with cheese and bacon bits. Bake at 350° for 35 minutes.