HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add soups, onions, etc., and sour cream. Put frozen potatoes in 9 x 13-inch pan. Pour mixture over top. Bake at 350° for one hour. Top with paprika and parsley. You may also put all ingredients in crock-pot and cook.
Coat cubes of beef in flour. Heat oil in large pan. Add meat and brown. Add other ingredients. Bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until meat is tender. Add water as necessary. Serves 8.
Layer first 4 ingredients in casserole dish. Mix milk with eggs and seasonings. Beat well. Pour egg mixture over the ingredients in casserole dish. Bake at 325° for 20 to 30 minutes or until mixture is set and firm to touch. You may layer ingredients in the casserole dish the night before and refrigerate. You may also mix the egg mixture in separate container and refrigerate.
Combine eggs, flour, salt and milk; beat until smooth. Let stand 30 minutes. For each crepe, pour 1/4 cup of batter into hot, lightly greased skillet. Cook on one side only.
Combine flour with Crisco (I use a fork to mix). Pour in buttermilk until dough is sticky, but not too moist to work with your hands. Put handful of flour on surface. Knead lightly 6 or 7 times. Pat out dough to about 1/2-inch thickness. Cut out with floured cutter. Place biscuits close together for soft sided biscuits or 1-inch apart for crusty sides. Bake at 450° for 10 to 15 minutes, until brown.
Cream shortening and sugar; add eggs, rolled oats and apple butter. Mix last ingredients together and add alternately with milk. Stir in nuts.
Mix pineapple, flour, sugar, salt and eggs and pour into greased casserole. Melt butter and add diced bread. Put bread mixture on top of casserole. Bake at 400° until brown on top (15 to 25 minutes). (Good side dish with ham or pork.)
Steam meat and rinse with hot water; drain well. Microwave onion and green pepper in small amount of water for 4 minutes; drain excess water. Combine with mushrooms and seasonings. Combine tomato soup, tomato sauce, water and Worcestershire sauce and add to meat. Mix well. Cook noodles in boiling water until almost tender; drain and rinse. Spray a 9 x 13-inch pan. Spread 2 cups meat sauce on bottom of pan. Cover with about 1 1/2 cups noodles on top. Spread 2 cups meat mixture on top. Cover with half of cheese. Repeat with noodles and then rest of meat. Bake, covered, for 45 minutes at 350°. The last 10 minutes of baking, uncover and sprinkle with remaining cheese and heat until melted. Yields: 12 (1/2 cup) servings. Calories: 140. Fat: 5 grams.
Place broccoli in buttered casserole one half at a time. Alternate layers of cheese, crackers and broccoli. Save some crackers and cheese for topping. Bake at 325° for 15 to 20 minutes.
Bake cornbread in 9x13-inch pan according to directions. Also add 1/4 cup of sugar to mix. Saute vegetables in butter, stir in seasonings, add broth and bring to a boil. Add crawfish, continue cooking for 10 minutes, stirring occasionally. Stir in crumbled cornbread to consistency you prefer. Cook about 5 minutes. Stir.
Mix first 6 ingredients in order given and beat after each addition. Add fresh apples and pecans. Bake in tube pan at 250° about 2 hours or until done.
Brown sausage, beef and onion. Drain and add other ingredients except cabbage. Mix well. Stir in cabbage and cook until done.
Place raw rice in bottom of casserole. Brown pork chops in skillet, then arrange on top of rice or remove chops from skillet. Put rice in bottom, then replace chops. Place slice of onion, tomato and pepper ring on top of each pork chop. Pour can of beef bouillon over this. Cover casserole and bake in oven at 315° for about an hour. Add water if needed.
Add meal and water together and boil until thick. Stir constantly. Add the remaining ingredients together with the meal and water that has been cooked and mix well. Pour into a well-greased baking pan (sheet cake pan). Bake for 1 hour in a 375° oven. Let stand to "set" for 15 minutes before cutting into small squares.
Mix sugar, salt and flour. Add egg yolks and milk. Cook over low heat until mixture coats spoon. Dissolve gelatin in cold water and add to hot mixture. Cool. Beat egg whites. Add to cooled custard. Add 3/4 of the coconut. Add vanilla. Pour mixture over angel food bits in a 9 x 13-inch pan. Spread whipped cream or Cool Whip over custard. Sprinkle with remaining coconut. Refrigerate 4 hours or overnight. Freezes well.
Heat oven to 350°. Grease and flour a 13 x 9 x 2-inch or two 8-inch pans. Beat all ingredients except egg whites on low speed until blended (about 30 seconds). Beat on high speed 2 minutes. Add egg whites and beat on high 2 minutes more. Add fresh strawberries; mix well. Bake 30 to 40 minutes or until cake springs back when touched lightly in center.
Combine melted margarine, brown sugar and pecans in saucepan. Cook until brown sugar is melted, stirring constantly. Arrange graham crackers over bottom of jelly roll pan. Pour brown sugar mixture over top. Bake at 350° for 10 minutes. Remove from oven and sprinkle chocolate chips on top. Let stand 5 minutes to melt chips; spread melted chocolate.
Mix all ingredients well. Roll into small balls and bake at 375 degrees until brown. Can be frozen before or after baking.
Brown meat, chopped onions and chopped green peppers in skillet. Mix all ingredients together and put in cooker. Pour barbecue sauce over top and cook on low for 2 hours. This is great for a family get-together.
Beat shortening and sugar until fluffy. Add eggs; beat well. Combine dry ingredients and gradually add to shortening mixture. Stir in mincemeat. Drop by rounded teaspoonful 2 inches apart onto greased baking sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool. Frost if desired. Makes 6 1/2 dozen.
Brown meat; add 3/4 cup onion and celery. Cook until tender; drain fat. Add chili and pepper. Heat. Place layer of chips in ungreased 1 1/2 quart casserole. Alternate layers of chili mix, chips and cheese. Reserve 1/2 cup chips and 1/4 cup cheese for trim. Sprinkle with reserved cheese and onion. Bake at 350° for 20 to 30 minutes or until bubbly.
Cut each biscuit into six pieces. Coat with sugar and cinnamon which have been mixed. Place in a greased Bundt pan. Mix remaining sugar mixture with margarine and pour over biscuits. Bake at 350° for 30 minutes.
Beat egg; stir in remaining ingredients, mixing just until moistened. Pour into 12 greased muffin cups until 3/4 full. Bake at 400° for 15 to 20 minutes. Serve cool or piping hot with butter.
Blend flour with Butter Buds. Add oil gradually, mixing with a fork. When all of oil is added, work mixture until it is the size of small peas. Gradually add just enough water until dough is moist enough to form a ball. Roll out and line pie pan. If pie is cut in eighths, each serving of crust will have 4 grams fat.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Brown meat, pepper and onion. Stir in tomatoes, tomato paste, water, salt and pepper. In a 2-quart casserole, layer half of the noodles, half of meat sauce and half of the Velveeta. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Makes 6 to 8 servings. Quick and easy. Can make ahead.
Cut biscuits in 1/4 and dip in butter. Roll in brown sugar. Sprinkle cinnamon over before baking. Bake at 250° until biscuits are done.
Combine the first 7 ingredients in a large bowl. In a blender, finely chop the remaining ingredients. Add the chopped vegetables to the ingredients in the bowl and mix thoroughly. Shape into patties. Melt margarine in a frying pan and cook over medium heat for 3 to 5 minutes on each side or until lightly browned. Yield: 6 burgers.
Put in casserole. Cover with buttered bread crumbs or any crumb topping. Bake at 325° for 1 hour.
Combine crackers and oleo. Take out 1 cup of crumbs and set aside. Line a 9 x 13-inch glass cake pan with remaining crumbs and press down. In a large mixer bowl, combine softened ice cream, milk and instant pudding. Beat at least 20 minutes. Pour over crumbs. Refrigerate for several hours. Top with Cool Whip and sprinkle remaining crumbs on top. Cover with foil. Refrigerate overnight. Keeps well in refrigerator.
Preheat oven to 275°. In a large saucepan, put the sugar, water, raisins, margarine, carrots and spices. Bring to a boil and simmer for 5 minutes. Cover the pan and let it stand for 12 hours.
Mix corn, corn meal, milk, oil, soda and salt. Spread half of mixture into greased 8 x 10-inch baking pan. Add layer of cheese and layer of peppers. Spread with half of mixture. Sprinkle with remaining cheese 5 minutes before done. Bake at 350° for 45 minutes. Yields 10 servings.
Beat cake mix, pudding mix, oil, water and eggs for 1 1/2 minutes. Add half of the German sweet chocolate to the batter; beat for half a minute. Pour into tube pan. Sprinkle remaining chocolate on top. Bake at 350° for 50 to 60 minutes.
Cream together oleo, sugar, egg and bananas. Sift and add flour and soda. Stir in chocolate chips, nuts and 1/2 the bottle of cherries, cut into small pieces. Grease and flour loaf pan. Bake at 350° for about 45 minutes. Bread is done when inserted toothpick comes out clean. Makes 2 small loaves or 1 large loaf.
In a 2 1/2-quart baking dish, add bread. In another dish, mix ingredient well. Pour mixture over bread. Sprinkle cinnamon on top and dot with butter. Bake at 350° for 20 minutes until brown. Serves 4 to 6.
Combine butter, milk, sugar and salt in saucepan over medium heat. Bring to a boil. Cook 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around edges of pan.) Remove from heat. Stir in marshmallows, chocolate, vanilla and nuts. Stir vigorously for 1 minute, until marshmallows melt and blend. Pour into 8 x 8-inch buttered pan. Cool and cut into squares. Makes about 2 pounds.
Layer these ingredients in order as they are listed in a greased pan of your choice. Be sure the tomatoes and juice plus the tomato can of water are last. Bake at 350 degrees for 30 to 40 minutes or until cabbage is tender. This dish can be eaten with picante sauce.
Sift the flour, sugar, cocoa, salt and soda in a 9 x 13-inch pan. Make 3 holes in the mixture. In one hole, put the oil. In the second hole, put the vinegar. In the third hole, put the vanilla. Over whole mixture, pour the water. Stir all together with a fork or spoon. Bake at 350° for 40 minutes. Cool and frost with any kind of frosting.
Saute onion and garlic in hot oil in Dutch oven until tender. Stir in tomatoes, chilies, cumin, salt and pepper. Cover and simmer 20 minutes. Remove from heat. Cut tortillas into fourths; fry in 1/4-inch hot oil about 5 seconds on each side or until softened. Drain well on paper towels. Layer half each of tortillas, tomato mixture and cheese in a lightly greased 13 x 9 x 2-inch baking dish. Repeat layers. Bake at 350° for 20 to 25 minutes. Serve with sour cream if desired.
In saucepan over low heat, melt chocolate chips with margarine. In a large mixing bowl, beat chocolate mixture with remaining ingredients, except nuts, until smooth. Add nuts. Pour into pie shell and bake at 325° for 35 to 45 minutes until center is set. Cool.
In mixing bowl beat eggs slightly with mixer.	Stir in cream, potatoes,	sugar, vanilla, lemon and salt. Beat until mixture is	smooth. Place	in unbaked pastry shell on oven rack. Sprinkle with nutmeg. To prevent overbrowning, cover edge of pie crust	with foil. Bake in 350° oven for 25 minutes.	Remove foil and bake 10 to 20 minutes more or until knife inserted in center comes out clean.
It's okay to double this recipe. This recipe makes 9 to 10 normal sized pancakes or makes 3 to 4 fireman size pancakes.
Put salt over cukes, onions and peppers. Let stand 1 hour. Mix rest of ingredients and pour over cukes. Put in jar and refrigerate.
Heat oven to 425°. Cook and stir ground beef in skillet until brown; drain. Stir in tomato sauce, green pepper, 2 tablespoons flour, 1/2 teaspoon salt, pepper and parsley flakes. Heat to boiling; boil and stir 1 minute. Pour into ungreased 13 x 9 x 2-inch baking pan. Sprinkle cheese on top. Beat eggs, milk, oil, 1 cup flour and 1/2 teaspoon salt; pour over cheese. Sprinkle with onion. Bake until puffy and golden brown, 25 to 30 minutes.
Thoroughly cream butter, sugar and vanilla. Add egg; beat until light and fluffy. Stir in milk. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Chill 1 hour or overnight. On lightly floured surface, roll to 1/8-inch thickness. Cut in shapes with cookie cutters. Bake on greased cookie sheet at 375° about 6 to 8 minutes. Cool slightly; remove from pan. Makes 2 dozen.
Combine ground beef and flour in skillet. Add onions and brown. Pour off drippings. Add tomato sauce, catsup, salt and pepper. Pour into 1/2-quart casserole. Bake 10 minutes at 425°. Top with cheese. Bake for 10 to 15 minutes longer. Makes 6 to 8 servings.
Place links in skillet with 3 tablespoons water. Cover and steam for 5 minutes. Open and separate crescent rolls. Sprinkle 1 to 2 tablespoons cheese on roll. Lay link	on bottom edge and roll according to package directions. Bake 15 to 20 minutes according to crescent roll directions.
Cook carrots and green beans. Soak cucumbers, peppers, cabbage, onions and green tomatoes in salt water (1 cup salt and 1 gallon water) for 12 hours. Drain well, then rinse in cold water and drain again.
Cream together the sugar and egg. Set aside; thoroughly sift the flour, salt and baking powder. Then add the dry ingredients to the egg mixture, alternating with milk. Add the pecans. Blend in vanilla. Pour batter into greased loaf pan and let stand 1/2 hour before baking. Bake at 325° for 1 hour.
Pour pie filling in bottom of 9 x 12-inch pan. Pour pineapple over that. Then box of dry cake mix. Melt margarine and pour over cake mix. Add layer of coconut, then layer of chopped nuts.
Cook broccoli until tender and drain. Combine soup, onions, eggs, cheese and mayonnaise. Fold and mix good. Layer broccoli and sauce in greased casserole dish. Add buttered bread crumbs and bake at 350° for 20 to 30 minutes.
Combine orange jello and sugar; stir in 2 cups orange juice and lemon peel. Heat until jello is well dissolved. Remove from heat. Cool to room temperature. Stir in buttermilk. Chill until partially set; fold in fruit. Pour into a 6 1/2 cup mold and chill until firm. Combine sour cream and 1/4 cup orange juice. Cover and keep chilled. At serving time unmold salad into a plate of lettuce. Serve with sour cream dressing if desired.
Mix together all ingredients except coconut. Add coconut and stir. Pour into pie crust. Cover with foil and bake at 375° for 45 minutes.
Combine sugar, syrup and water in 2-quart microwave dish. Cook 3 1/2 minutes on full power. Take out and add peanuts and continue cooking on full power for 9 minutes longer. Take out after 5 minutes and stir. Cook the other 4 minutes. Take out and add butter, vanilla and coloring. Beat hard with a wooden spoon until creamy. Pour into mini muffin tins that have been sprayed with Pam. (If this hardens too fast, add 2 more tablespoons butter.)
Sift dry ingredients. Add eggs, oil, vanilla and zucchini; beat. Add nuts. Bake in greased and floured loaf pans at 350° for 50 minutes. Makes 2 loaves.
Brown sausage and drain well. Put vegetables to cook with water to cover. Simmer until nearly tender. Add sausage, tomatoes and seasonings and simmer 20 to 30 minutes to blend flavors. You may omit sugar and put a packet of sweetener into individual bowls. Serves 10 to 12.
Melt butter and mix all ingredients. Put in unbaked pie shell. Bake at 325° until brown.
Mix in order listed. Turn out on lightly floured board. Knead until elastic. Roll out on board to 1/4-inch thick. Cut into 2 1/2-inch circles. Fill with 2 tablespoons filling. Fold to semi-circle and seal edges tightly. Boil gently in salted water for 5 minutes.
Combine chicken, onions and green pepper. Layer alternately with tortillas which have been dipped into hot chicken stock just long enough to soften, in a 3-quart buttered casserole dish. Top with grated cheese, chili powder and garlic salt. On top, add the the following in order and layer: chicken soup, mushroom soup and tomatoes. Bake at 350° for 30 to 45 minutes.
Mix all the ingredients together. Put into a 13 x 9-inch casserole dish (glass is okay). Bake for 1 hour at 350°.
Pour into a 1 1/2-quart casserole all ingredients mixed together. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining 1/2 can of onions. Bake, uncovered, until golden brown. Serves 6.
Mix all together until moist. Do not overmix. Pour into 8-inch square buttered pan. Sprinkle over top the brown sugar and chopped nuts. Bake at 350° for 30 to 40 minutes. Serve warm with whipped cream.
Grind veggies in food chopper. Put the canning salt over all. Let stand overnight. Drain well.
Preheat oven to 350°. Shred cheese; mix all ingredients and spread in 9 x 13-inch greased pan. Bake 30 to 40 minutes. Cool before cutting. Serve with salad for quick easy dinner. Great for brunch or showers. Serves many.
Brown meat and season. Add chilli and tomatoes. Cook slowly 20 to 30 minutes. Whip cream stiff and add to meat mixture with beans and cheese. Heat slowly over low heat until puffy. Shred lettuce and cube tomatoes. Place in serving bowl. Layer Doritos in bowl.
Mix dry ingredients. Add liquid. Beat to blend well. Bake at 325° for 40 to 45 minutes only or check with toothpick. Grease Bundt pan with butter. Sprinkle with white sugar.
Melt 1 stick oleo in large pan 10 x 15-inch. Sprinkle evenly over oleo all ingredients. Bake at 325° for 25 to 30 minutes.
Mix all ingredients and serve as a condiment with meats or as a dip for tortilla chips.
Preheat oven to 400°. Grease 2 1/2 x 1 1/2-inch muffin tin. In small bowl, mix 1/2 cup walnuts and 2 tablespoons oats. Set aside. In large bowl, mix remaining chopped nuts and oats with flour, baking powder, baking soda and salt.
Sift flour, baking powder and salt into large bowl. Stir in wheat germ, brown sugar, vanilla, oil, milk and egg. Mix just until blended. Let mixture stand for about 5 minutes while griddle heats. Pour batter onto hot griddle. Immediately sprinkle about 2 teaspoons of chopped walnuts onto each pancake. When bubbles form on surface, flip pancake. Let cook about one more minute. Serve with butter and hot maple syrup.
Mix together cabbage, bell pepper, carrot and salt. Let this stand 1 hour, then drain. Mix remaining ingredients; boil 1 minute. Cool to lukewarm; pour over cabbage.
Wash, pare, core and slice thin the apples. Quarter the orange and remove seeds (slice thin). Add water and sugar; boil. Add lemon and fruit. Boil and stir until it thickens. Yield: 6 or 7 (1/2 pint) jars.
Mix together and chill. Makes 1 cup of dip for veggies. Great for veggies.
Mix all ingredients, except butter. Cook in saucepan over medium heat until thick. Add butter. Pour into a baked pie shell.
In a large mixing bowl, cream butter and sugars. Beat in pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt. Gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2-inches apart onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes or until brown.
Mix all together and bake in a tube pan 1 1/2 hours at 275° or bake in an oblong pan for 1 hour at 325°.
Heat oven to 375°. Mix crushed crackers, cheese, salt, paprika, onion powder and pepper. Blend milk and oil in another pan. Dip chicken into liquid and then into crumb mixture. Bake until tender, about 1 hour. Mix leftover milk, half and half with water and use as fresh milk.
Steep the tea bags in boiling water in a covered container for 5 minutes. Discard the tea bags. Combine the tea, pineapple juice, grapefruit juice, orange juice and lemon juice in a large pitcher. Add the sugar and stir until the sugar dissolves. Chill until serving time. Stir in the ginger ale and ice water. Serve immediately. Yield: 2 1/2 quarts.
Saute chopped garlic and onion in shortening; remove. Salt, pepper and flour the meat; pound. Slice into 1 to 2-inch strips and brown. Return onion and garlic to pan. Add undrained mushrooms, ketchup and consomme. Simmer for at least 1 hour, or until meat is tender. Add sour cream. If desired, thicken with flour and water. Serve over noodles. Serves 4 generously.
Cook salad macaroni; rinse with cold water. Combine all other ingredients and mix thoroughly. Add to macaroni. Chill at least 6 hours before serving.
Mix 1/2 cup tomato soup, beef, onion soup mix and bread crumbs and mix thoroughly. In baking pan, shape firmly into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until meat loaf is no longer pink.
Mix all ingredients and pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue to bake for 30 minutes.
Beat 10 minutes. Put in greased and floured Bundt pan. Bake 50 minutes at 350°. Turn out hot; prick with meat fork. Pour glaze (2 cups xx sugar and 1/2 cup sherry) over cake.
Preheat oven to 375°. Measure all dry ingredients into mixing bowl. Blend in margarine, egg and milk. Mix until smooth, then make round balls. Put them on ungreased pan, then use fork to press down on balls. Bake for 10 minutes.
Mix all ingredients together. Pour into unbaked pie shell. Cook at 350° until firm or 1 hour.
Melt chocolate chips, paraffin and candy bar in double boiler. Mix the first 3 ingredients and roll into balls the size of walnuts. Dip into melted chocolate mixture. You can freeze these to last.
Combine all ingredients in large cooking pot. Bring to a boil, lower heat, cover and simmer 45 to 55 minutes.
Combine broccoli and onions. Combine the other ingredients and pour over the broccoli and onions. Refrigerate for 1 hour.
Puree all ingredients in food processor and marinate chicken for 4 to 6 hours, then barbecue.
Combine all ingredients. Place in a 9 x 13-inch baking dish and cook 1 hour at 350°.
Dip beef in flour. Brown in Crisco oil; add salt. Add water; simmer. Add more water as needed. Add onion. Cook until tender. Make gravy. Cook a little longer. You can add mushrooms. Cook rice; drain well. Pour beef and gravy over rice. Serve with a tossed salad.
Mix first 3 ingredients and press in bottom of flat dish. Bake at 350° for 10 to 15 minutes. Cool. Beat Cool Whip, confectioners sugar and cream cheese and put over crust. Beat lemon pudding and milk and put on top. Cover with Cool Whip. May also use chocolate or any other pudding.
Combine beef, bread crumbs, onion, salt, pepper and milk. Press firmly onto bottom and sides of 9-inch pie plate. Bake at 350° for 35 to 40 minutes.
Pour milk into bowl and add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer until blended, about 2 minutes. Blend in whipped topping and strawberries. Pour into shallow pan and freeze about 4 hours or overnight. Serve in ice cream cones or dessert dishes. Makes 6 to 8 servings.
Combine celery, chicken, mushroom soup, salt, onion and lemon juice. Place in baking dish. Sprinkle cheese over top, then crushed potato chips. Bake at 450° for 10 minutes. Serve at once.
Mix dry ingredients together. Add eggs, oil, vanilla and buttermilk. Spoon into 2 well-greased and floured loaf pans. Bake 1 hour at 350°.
In a large oblong baking dish, combine soup, milk and thyme. Stir in vegetables and Fri-Chik. Bake at 400° for 15 minutes, or until mixture begins to bubble.
Soak meat overnight in water, 1/4 cup salt and brown sugar. In the morning, rinse lightly. Lay on trays in Little Chief Smoker. Add salt and pepper and garlic salt lightly. Cook 8 to 10 hours or until done. Use hickory chips or your choice of smoking flavors. Don't use aluminum pans or bowls.
Combine sugar, margarine and dates in a large saucepan. Cook over medium heat until almost smooth (about 5 minutes). Remove from heat. Stir in vanilla, cereal and nuts. Let cool. Shape into balls and dust with powdered sugar.
Drain artichoke hearts and cut into 1/2-inch pieces. Combine with bacon, green onions and sour cream. Set aside.