HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 2 1/2-quart casserole, combine beans, beef and onions. Stir in brown sugar, syrup, salt and pepper. Cover and bake in 300° oven for 1 hour.
Mix well and beat 3 to 4 minutes. Bake in a Bundt pan at 350° for 1 hour. Grease and flour pan lightly.
Fry fatback; remove from skillet. Add corn meal to grease and brown. Add milk; stir until boiling. Remove from heat. Gravy will thicken in bowl. Serve over toast.
Peel sweet potatoes and grate into a greased 9 x 13-inch baking dish. Mix milk, sugar and vanilla. Taste to see if sweet enough. Pour slowly over the top of grated potatoes until you have them all covered. (If you need more, add milk.) Cut up butter into pads and put on top of the potatoes. Cook for 1 hour in 400° oven. Good warm or cold.
Mix jello with water. Add strawberries (juice included), pineapple (juice included) and bananas. Pour 1/2 of this mixture into long Pyrex dish. Put in refrigerator until congealed. When completely congealed, spread sour cream over top and add rest of Jell-O mixture. Put back in refrigerator and congeal.
One hour before serving, toss together ingredients. Keep at room temperature. Grill meat until done. Top with sauce and serve.
Mix cake mix, eggs and apple pie filling in large bowl. Mix with wooden spoon. Do not use mixer. Hand mix. Put in microwave cake pan and cook for 10 to 12 minutes on full power. Check after 6 minutes and turn 1/2 turn. Let cake cool. Take frosting; heat in microwave for 10 seconds. Stir and pour over cake to frost.
Brown hamburger. Mix in other ingredients. Bake at 350° for 30 minutes.
Mix the potatoes with the egg, onion and season with salt and pepper. Form your mix into 6 patties and cover in flour. Brown in a moderately heated, oiled frying pan for about 5 minutes on each side. Great substitute for mashed potatoes.
Heat oil in large frying pan. Add onions, ham and garlic; saute. Add peppers and eggplant; cook with vegetables in pan. Add tomato and artichoke hearts; cook until eggplant is tender, about 10 to 15 minutes. Don't overcook.
Blend first three ingredients. Add cocoa. Add eggs, one at a time. Add soda, salt and vanilla. Alternate flour and buttermilk, starting with flour. Bake in a 13 x 9-inch greased and floured pan at 350° for 50 to 55 minutes.
Brown meat in oil. Saute onion and garlic. Add all other ingredients except noodles and cheese. Simmer 2 1/2 hours. Cook noodles according to package directions. Grease a 13 x 9 x 2-inch casserole; put in a layer of noodles, a layer of Mozzarella cheese, a layer of Ricotta cheese and a layer of meat sauce. Repeat. Top with Parmesan cheese and bake at 325° for 45 minutes.
Put all ingredients in blender; blend well. Then put in pan and bring to a slow boil.	Stir often. Turn off heat. Stir again. Let cool. Serve very cold or serve hot.
Drain package of frozen raspberries, reserving syrup. Dissolve package of raspberry gelatin in 2 cups boiling water. Add raspberry sherbet by spoonfuls, stirring until dissolved. Stir in frozen pink lemonade concentrate and the thawed raspberry syrup. Chill until partially set. Fold in raspberries and chopped nuts.
In shallow baking dish, combine all ingredients except chicken. Add chicken to marinade, turn to coat and refrigerate for 15 minutes. Drain marinade from chicken and reserve. Transfer chicken to broiler. Broil until no longer pink inside. Place reserved marinade in a 1-quart saucepan. Simmer for 5 minutes or until reduced by half. To serve, pour marinade over chicken. Serves 4.
Blend first 5 ingredients. Gradually mix in dry ingredients. Roll dough to about 1/4-inch thick and cut cookie shapes. May be easier to do on lightly floured surface or tea towel.
Fill pie crust with filling. Top with Cool Whip. Sprinkle with Oreo bits. Refrigerate for 2 hours.
Mix cake mix, butter and egg. Press in bottom of 13 x 9-inch pan. Mix cream cheese, powdered sugar and eggs until smooth. Pour over cake mixture. Bake at 350° for 35 to 40 minutes.
Combine brown sugar and powdered sugar, peanut butter, and 1 stick butter. Mix well. Pat out in a large greased glass pan. Melt chocolate chips and 2 Tbsp. butter. Spread over peanut butter. Let cool and cut in small squares.
Put all of the first 6 ingredients in a greased baking dish. Mix the last two	ingredients and put on top. Bake at 350° for 25 to 30 minutes.
In warm bowl, dissolve 2 packages yeast in 1 cup warm beer. Add flour and salt and stir. Add more beer (about 1 cup) as needed for "sticky run" dough. Cover with cloth and let stand in warm place for 1/2 hour. Fold in beaten egg whites. Batter onion rings and fry in hot oil.
Brown sausage and onion. Cut Velveeta into small pieces and add to warm sausage to allow to melt. (Microwave if needed.) Put mixture on bread. Warm in oven at 350° for 10 to 15 minutes, until cheese melts. Serve hot. A great recipe to make ahead and freeze.
Soften butter, cream butter and sugar until fluffy, add sour cream and egg yolks one at a time beating well after each. Add flour gradually, vanilla, lemon juice. Beat egg whites until stiff and fold into batter. Pour in greased bundt pan and put in cold oven. Cook 325 for 1 1/2 hours.
Dissolve Jell-O in boiling water; add pineapple, strawberries and bananas. Cover and chill. Then spread sour cream.
Boil sugar, vinegar, salt, pepper, mustard and butter. Beat eggs and cream. Add slowly, beating constantly, bringing all back to boil, then remove from heat and cool. Keep in jar in refrigerator. Add mayonnaise as needed when used.
Beat eggs. Stir in oil, vanilla and lemon juice. Blend in sugar. Add flour and baking powder. Drop by teaspoon on ungreased cookie sheet. Flatten with greased bottom of a drinking glass dipped in sugar. Bake at 400° for 8 minutes.
Cook grits by directions on box using 3 1/2 cups water. Add cheese, oleo, milk and eggs. Bake at 350° for 45 minutes in uncovered baking dish until firm. May sprinkle grated cheese on top.
Melt butter in pan and add syrup. Let boil 5 minutes. Add sugar and flour mixture. Add condensed milk. Boil until finished. Remove from heat and add vanilla and nuts. Pour into a 9 x 13-inch pan, well-greased with margarine. When cool, cut and wrap in waxed paper.
Mix all ingredients except potatoes. Slice potatoes. Layer potatoes and mixture until used up.
Combine tahini, juice from oranges and tamari soy sauce. Stir until smooth. Mix carrots and currants, then add tahini dressing.
Put chicken and giblets in Dutch oven. Add carrots, onions and salt (to taste). Cover with water and bring to a boil. Reduce heat and simmer 1 1/2 hours. Mix cornmeal, 1 teaspoon salt and baking powder. Beat eggs and milk together and add to cornmeal mixture until dough is stiff. Add more cornmeal, if necessary. Remove chicken from broth, but keep warm. Drop dough by spoonful into boiling broth. Cover lightly and simmer 15 minutes. Serve together.
Mix sugar, milk, butter and cocoa; cook for 5 minutes. Remove from heat. Add vanilla, peanut butter and oatmeal. Place by spoonfuls on waxed paper; cool.
Cook pudding together with 3 cups liquid. (Use liquid from canned fruits and add water to make remainder of 3 cups.) Cool slightly, then add fruits. Refrigerate.
Blend turkey with salt, thyme, pepper, egg, celery and onion until well blended. Put in buttered pan. Shape into loaf. Smooth top and sides with spatula. Bake at 350° for 1 hour until golden. Before serving, arrange tomato slices and peppers over top. Slice to serve. For 8 servings, double recipe.
Spray pan and press one can crescent rolls in pan. Mix cream cheese, sugar and vanilla. Spread over crescent rolls. Add the other can of crescent rolls on top of cream cheese mixture. Make thumbprints on top of layer of crescent rolls to make wells. Add brown sugar and melted butter to top layer. Bake at 350° in sprayed 9 X 13 inch pan according to directions on crescent rolls package.
Mix meal, salt and pepper; set aside. Combine egg and water; beat well. Dip tomato slices in egg mixture and dredge in cornmeal mix.
Chop onion in ground beef; brown and drain the grease. Add salt, pepper, soup and garlic. Stir in sour cream. Cook noodles until tender; drain and then pour in meat. Mix well. Serve while hot.
Wash pickles. Place layer of dill on bottom of jar, then, layer some pickles; alternate. Put in 2 to 3 garlic cloves. Bring 2 quarts water, salt and vinegar to a boil for a few minutes. Pour this brine over the pickles and cover with white cloth over the jar; put in cool spot. Let stand for 7 days. Put in closed jar and refrigerate.
Mix the first 3 ingredients in a saucepan. Stir in the berries, water and lemon juice. Cook over medium heat just to the boiling point. Pour into pie shell. Dot with the butter. Lattice on full top crust. Bake at 350° for 45 minutes. (Grocery store containers of fruit are enough to make 2 pies.)
Mix and bake at 350° for 40 minutes. (While hot, top with 1 cup powdered sugar, mixed with juice of 1 lemon, optional.)
Mix and bake in long pan. Cut in strips like Twinkies. Put the following filling between slices.
Saute onions and garlic in 1/4 cup oil. Add rice and brown lightly. Add chicken stock or broth and thawed spinach; stir well. Add cheese. Place in casserole and bake at 350° for approximately 25 minutes until rice is tender. Add salt and pepper to taste.
Scrub potatoes well. Place potatoes in large pot and boil (with skins on) until fork-tender. Peel off skins and cut into small cubes. Add all other ingredients and mix well while potatoes are still hot. Chill several hours and serve on a bed of crisp lettuce with a garnish of tomato wedges.
Combine coarsely chopped cranberries and 1/4 cup sugar in a small bowl; let stand while preparing batter. Sift flour, baking powder, salt and 1 cup sugar into a large bowl. Cut in vegetable shortening until mixture is crumbly. Stir in chopped pecans and grated lemon rind. Beat eggs in a small bowl until light; stir in milk. Add liquid all at once to flour mixture, stirring just until moist. Fold in cranberry mixture. Spoon batter into greased medium-sized muffin cups, filling each 2/3 full. Bake in hot oven (400°) for 20 minutes or until golden brown. Serve warm with butter and honey.
Put gelatin and boiling water in blender container. Blend at low speed until gelatin is dissolved. Add cream cheese, mayonnaise and lemon juice to blender container; blend smooth. Halve cucumber lengthwise; remove seeds and cut in pieces. Add cucumber and green pepper to blender container; blend until coarsely chopped. Pour into 3 1/2 cup mold. Yields 6 servings.
In a baking dish, spread the pineapple and pie filling evenly. Combine cake mix, coconut and pecans; sprinkle over mixture. Cover with thinly sliced margarine. Bake at 350° for 1 hour.
Mix all the ingredients together in large baking bowl and bake for 30 to 35 minutes.
In a medium bowl, combine beans, milk, soup, pepper and 1/2 can French fried onions; pour into a 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions. Bake uncovered for 5 minutes or until onions are golden brown.
Heat oil in a 6 or 8-quart saucepan. Add onions and cook until tender but not brown. Add ground beef; sprinkle with chili powder, salt, paprika, Tabasco and oregano. Cook meat until brown, breaking meat up with a fork as it cooks. Add tomatoes and tomato paste, cover and simmer 45 minutes. Add beans and simmer 15 minutes more. Yields 5 quarts.
Make jello according to package instructions. When partly set add egg whites. Beat until all is foamy. Refrigerate. Make a custard of milk, egg yolks and sugar. Cool and pour over jello in individual dishes. Excellent for the small fry!
Cut beef in 1/2-inch cubes. Brown beef in hot oil. Pour off excess oil. Add can of tomatoes, cloves and Sloppy Joe mix. Cover loosely and simmer 1 hour. Add sliced carrots. Simmer 1/2 hour or until tender. Serve over cooked noodles. Can be cooked in crock-pot.
Put oil in large pot and brown flour stirring constantly. Add onions, garlic and parsley and cook until seasonings are soft Add peeled shrimp and cook until shrimp turns pink. Add okra and keep stirring. Cook another 5 minutes. Add the can of tomatoes, then add about 1 1/2 quarts water. Add bay leaf, thyme, salt and pepper. Cook about 2 hours. Serve over rice.
Beat butter or margarine and sugars until creamy and fluffy; beat eggs and vanilla. Gradually add sifted dry ingredients; mix well. Stir in oats, chocolate chips and noodles. Drop by teaspoons on greased cookie sheet. Bake at 350° for 15 minutes. Makes 7 dozen.
Bring water to a boil; add margarine. Add spaghetti. Bring back to a boil. Turn off fire. Cover and let stand 15 minutes. Drain and do not rinse. Serve with your favorite sauce.
Beat together powdered sugar, cream cheese and vanilla. Blend in Cool Whip. Put mixture in 2 graham cracker crusts. Cover with 1 can of pie filling. Sprinkle pecans on top of filling. Refrigerate for 4 hours. Serve.
Pop the corn and place in 2 (9 x 13-inch) pans, greased. In saucepan, heat sugar, syrup, butter and salt until bubbling around the edge. Heat 5 more minutes, stirring occasionally. Take off heat and stir in baking soda until thick and foamy. Pour over popcorn. Bake at 200° for 1 hour, mixing every 15 minutes. Becomes less sticky as it cools. Clean up is simple. I sometimes add plain peanuts. Good also on apples. Place apples on wax paper after dipping into caramel sauce.
Using your favorite cut of steak, generously apply meat tenderizer to both sides of meat. Using meat cleaver, beat tenderizer into meat. Salt and pepper to taste. Put desired amount of teriyaki sauce on both sides of steak. Use meat cleaver or fork to work teriyaki sauce into meat. Grill on medium or low. Delicious and tender! If a grill is not available to you, bake in oven at 350° until steak is done. Turn meat only once.
Wash celery stalks and leaves; cut stalks in pieces. Cut meat off bone and cut meat into 1 1/2-inch pieces. Place meat and meat bone in saucepan. Add water, salt, parsley, pepper and celery. Cook gently 2 hours or until meat is tender. Meanwhile, peel and dice potatoes. Scrape carrots and cut in 1/2-inch pieces and peel and thinly slice onions. Add vegetables to soup; continue to cook 1 hour longer or until vegetables are tender. Add tomatoes; cook soup 10 minutes longer. Taste to correct seasonings and serve.
Remove skins from whole onions. Place in saucepan, adding 1 1/2 cups water and boil for 5 minutes. Drain immediately; set onions aside. In another saucepan make a white sauce by melting the butter. Add flour and milk, stirring until it boils. Add celery salt, parsley and cheese; mix well. Put onions in a greased casserole, pouring the white sauce over them. Bake in 350° oven for 20 minutes. Remove from oven and sprinkle a little grated cheese on top and reheat until lightly browned.
Heat pineapple to boil. Remove from heat and stir in jello. Let cool to room temperature. Add cottage cheese. Fold in Cool Whip. Refrigerate.
Mix flour, lard and salt. Mix like a pie crust. Put egg yolks in a measuring cup. Add enough milk to make 3/4 cup. Add to flour mixture to make a soft dough. Divide dough into 2 parts. Spray cookie sheet with Pam. Roll one part and fit in the bottom of cookie sheet. Put dough on all sides. Sprinkle 4 tablespoons tapioca on top of the dough. Add the sliced apples on top of the dough.
Mix all ingredients together and add 1 box of Jiffy cornbread mix. Cook at 400° for 25 to 30 minutes or until brown.
In 2-quart casserole, combine all ingredients. Mix well. Bake uncovered for 40 minutes at 375°. Makes 8 servings.
Heat peanut oil in wok. When hot, add garlic and ginger root. Cook for 1 minute. Add beans, sugar, red pepper and fry, stirring constantly for 2 minutes. Add soy sauce and vinegar. Cook for 2 minutes more and turn off heat. Drizzle sesame oil into pan and toss with beans. Can be quite spicy!
Place 12 fresh, uncracked eggs in pan and cover with cold water. Bring to a boil and lightly cook on low for 18 minutes. The water should just barely boil.	Drain water and place eggs in ice water to cool.	Crack and peel shell from hard-boiled eggs. Cut in half lengthwise on cutting board. Spoon out egg yolk and place in bowl. Mash yolks with fork until fine. Add salt, pepper, mayonnaise and sweet pickle relish. Whip to creamy consistency. Add Dijonnaise or prepared mustard and mix and whip again. Taste and adjust according to your taste. Pickle relish varies according to brands. If you prefer a bit more sour, add an additional teaspoon or so of sweet pickle relish. (Do not thin the mixture too much or the mixture will not mound nicely in the whites.) The sweet pickle relish also serves to sweeten the mixture. Fill whites with yolk mixture and sprinkle with paprika. Cover with plastic wrap and place in refrigerator.
Remove rolls from package and slice apples equally to fit each roll. Roll up. Mix sugar and orange juice to dissolve. Dot with margarine. Bake at 350° for 30 minutes.
Toast nuts in slow 325° oven until light brown. Fold sugar and salt into egg whites. Beat stiff. Fold nuts into meringue. Melt margarine in jelly roll pan. Spread nut mixture over margarine. Bake in 325° oven, stirring every 10 minutes, until nuts are coated and no margarine remains in pan. Cool. Yields 4 cups.
Preheat oven to 300°. Combine crumbs and butter; pat firmly into 9-inch spring-form pan. In large bowl, beat cheese until fluffy, add milk. Beat until smooth and add eggs and vanilla. Mix well.
Mix together all ingredients and let set in refrigerator for 2 hours and it's ready to eat.
Mix well; bake or heat until thoroughly hot. A little bacon grease enhances the flavor. Several hours on low in crock-pot works really great. Great dish for potlucks.
Wrap chicken breast with sliced beef. Wrap 1 stick of bacon to each piece. Mix soup and sour cream (may place in microwave so will mix easier). Pour over chicken. Bake, covered, for 3 hours at 300°.
Core tomatoes; scoop out centers and chop finely. Sprinkle inside of tomato cups with 1/2 teaspoon salt. Turn upside down on paper towels and drain. Chill. To chopped tomato, add onion, green chilies to taste, lemon juice and remaining salt. Chill.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie pan. Cook and stir beef and onion in skillet until brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and Bisquick until smooth. Pour into plate over beef. Add tomato sauce. Bake 25 minutes. Sprinkle with cheese. Bake about 8 minutes more. Cool 5 minutes. Serves 6 to 8.
Combine gelatin and cake mix. Add eggs and oil. Blend together. Add strawberries and nuts. Mix well. Pour into a 4 x 8 or 3 x 9-inch prepared cake pan. Bake in preheated 350° oven for 20 to 25 minutes. Remove and cool.
*Or Parmesan and Romano (3/4 Parmesan to 1/4 Romano) with Romano optional (fresh, not packaged).
Mix all ingredients together and pour over meat. If using pork chops: brown chops and put in baking dish.	Pour rice mixture over chops and bake covered for 1 hour at 350°. If using chicken: place chicken pieces in baking dish and pour rice mixture over chicken. Cover and bake for 1 hour at 350°. Can use chicken broth instead of consomme. Dirty Rice can be baked without meat and used as a side dish if desired.
Boil the Karo syrup and sugar until smooth and creamy. Add the cornflakes until covered. Place in baking pan and let cool.
Wash and cut carrots into 1/2-inch slices. Place in 1 1/2-quart casserole with butter and brown sugar. Cover and cook in microwave 10 minutes. Mix water and cornstarch until smooth. Stir into carrot mixture. Add pecans; cover and continue to cook 6 minutes.
Place pork in crock-pot. Mash cranberries, sugar, cranberry juice, mustard and cloves and pour over roast. Cover and cook on low for 6 to 8 hours. Remove roast and keep warm. Skim fat. Measure 2 cups juice, add water if necessary and put in saucepan. Bring to a boil, add cornstarch and water paste and cook until thickened. Season with salt. Makes 4 to 6 servings.
Clean peppers and cut into 1-inch pieces. Blanch in boiling water 8 to 10 minutes. Remove peppers; reserve liquid. Grease casserole dish. Layer peppers, then cheese, then crushed crackers. Repeat. Use enough of the reserved liquid to make the crackers soften up. Bake at 350° for 45 minutes.
Mix together in 8-inch baking dish. Bake at 350° for 35 to 40 minutes.
Mix all together. Place in baking dish and bake in 350° oven for 1 hour.
Toast bread. Place in casserole dish 9 x 13-inch (6 slices will fit on one layer.) Add another layer of toast. Mix remaining ingredients and pour over bread. Dish should stand for a few minutes to soak. Set a saucer on top to hold down bread. Put remaining pats of butter on top. Soak for 3 to 4 hours or refrigerate overnight. Bake at 350° for about 20 to 25 minutes or until bread puffs up and is golden brown.
Mix and freeze. For more color you can add red food coloring (is pretty for Christmas). Cuts into squares nicely for serving.
Combine lemon juice and rind, sugar and butter in a heavy saucepan. Place over low heat until mixture is boiling and sugar is dissolved. Beat yolks and eggs until combined. While beating, pour a little of the boiling liquid into eggs; mix well. Return all to heavy saucepan, put over low heat and stir with whisk until thickened, about 5 minutes. Remove from heat and continue stirring 3 to 4 minutes longer. Pour into quart jar and cool. Cover and refrigerate. Will keep for months.
Heat oven to 350°. Cream the flour, butter and confectioners sugar. Press mixture evenly in bottom of ungreased square pan. Bake for 20 minutes.
In a saucepan, combine pineapple and sugar. Bring to a boil, stirring occasionally. When mixture boils, add the gelatin and stir until dissolved, then let cool slightly; stir in buttermilk. Chill until partially set. Fold in whipped topping and nuts. Chill until mixture mounds. Pour into a lightly oiled mold, 8 1/2 cups in size or larger. Chill overnight.
Melt margarine in pan. Sprinkle in layers: graham cracker crumbs, butterscotch, chocolate chips and coconut. Spread condensed milk over top and then sprinkle on nuts. Bake 30 minutes at 350°. Cut in small squares.
Preheat oven to 350°. In 13 x 9-inch pan melt butter. Sprinkle crumbs over the melted butter. Pour in condensed milk. Spread evenly. Top with remaining ingredients in the order listed. Press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely before cutting. Store loosely in covered container at room temperature.
Cut the shrimp in half lengthwise. Heat the oil in a medium skillet. Add the onion, garlic and shrimp and saute the ingredients, stirring, until the shrimp turn pink, about 5 minutes. Remove the shrimp and set them aside. Add the tomatoes and juice, black pepper, cayenne, basil and salt to the skillet. Bring the mixture to a boil, reduce the heat and simmer it, uncovered, for 5 minutes. Add the shrimp and parsley to the tomato mixture and serve the sauce over 3/4 pound of pasta with sprinkled Parmesan, if desired.
Mix corn and half of the crumbled bacon. Add the onion and bell pepper and put in casserole dish. Mix the other half of the bacon with the bread crumbs and sprinkle over the top. Bake at 350° for 30 minutes or until bread crumbs brown.
Cut off stems and remove seeds from peppers. Put in pan with onions and tomatoes. Cook until thick. Fill hot, sterilized jars. Seal. Makes 6 pints.
Combine broccoli, cauliflower and cooked rice in a flat baking dish. Pour mushroom soup over mixture, stirring to mix soup throughout mixture. Bake 20 minutes at 350°. Put Cheez Whiz over mixture and bake 10 more minutes.
Cook the chicken and cut up into small pieces. Cook broccoli, then drain all the water out. Mix chicken and broccoli in a pan. Put aside. In mixing bowl, put soup, milk and mayonnaise. Mix well. Pour over chicken and broccoli. Melt butter and put bread crumbs into melted butter. Mix until it looks like graham cracker crumbs. Put over chicken and broccoli. Cover with foil. Bake in oven at 350° for 35 to 45 minutes. Serve over noodles or rice. Serves 6 people.
Blend milk and flour until smooth. Cook until thick. Cool. Cream butter for 4 minutes. Add sugar and vanilla. Cream for 4 minutes. Add flour mixture. Beat for 4 minutes.