HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Cook and stir ground beef and pork bulk sausage until light brown, 15 to 20 minutes. Drain. Slice 3 rings from green pepper. Reserve rings for garnish. Chop remaining ingredients except cheese into meat. Pour into ungreased 2-quart casserole. Sprinkle with cheese. Bake, uncovered, 30 minutes. Top with green pepper rings. Bake 5 minutes. Makes 6 servings.
Cook noodles as directed. Brown beef. Add salt, pepper, garlic salt and tomato sauce. Simmer about 15 minutes (will look skimpy). In bowl, mix onion, sour cream and cottage cheese.
Cut up first 3 ingredients and then mix together in large salad bowl. Fry crisp bacon and crumble. Mix bacon, mayonnaise, cheese and sugar and "ice" salad as you would a cake. Cover completely with the dressing and refrigerate and it will stay fresh several hours. Stir to mix vegetable with dressing to serve.
Put steak cubes in crock-pot and pour mixture of rest of ingredients over top. Cook on high 6 to 8 hours. If you want more gravy, mix up package of brown gravy mix and add. Good over noodles or mashed potatoes.
In medium small bowl, beat egg whites to frothy. Put pecans in froth; mix well and let soak 10 minutes. Preheat oven to 250°.
Crumble meat in 2-quart casserole dish. Cook in oven on high for 45 minutes (until beef is no longer pink). Stir halfway through cooking time. Drain. Top with Tater Tots. Mix soups together and pour over Tater Tots. Bake in oven on high 10 minutes. Turn dish halfway through cooking time.
Beat egg yolks; gradually add sugar, beating until thick and light in color. Stir in lemon juice and rind. Beat egg whites and salt until stiff, but not dry. Pile on top of the egg yolk mixture. Sift flour, mixed with baking powder, over egg whites and fold in carefully. Turn into a 10-inch tube pan. Bake at 325° (170°C) for 50 minutes or until browned and free from sides of pan. Invert and let cool.
Dissolve yeast in the warm water. Stir in molasses, sugar, salt, shortening and rye flour and beat till smooth. Mix in enough white flour to make dough easy to handle. Knead dough about 10 minutes. Place in greased bowl. Cover; let rise till double, about 1 1/2 hours. Punch dough down and let rise again. Divide into 3 parts. Shape into round slightly flat loaf. Let rise till almost double, about 1 hour. Brush loaves with slightly beaten egg before putting in oven. Makes 3 loaves. Bake at 350° for 40 minutes.
Brown pork chops; cut up with sausage. Put in with spaghetti sauce and tomato sauce. Cook in a large crock-pot on low all day or high for 4 or 5 hours. Serve over desired spaghetti.
Saute meat in oil. Saute mushrooms, pepper and tomatoes separately, and then add browned meat. Add beef stock to meat mixture. Cook noodles in boiling salt water. Drain and add to meat mixture. Season and pour in greased casserole. Top with grated cheese. Bake at 275° until cheese is melted.
Combine all ingredients; mix until all ingredients are incorporated. Chill for at least 2 hours before serving to allow flavors to blend. Serve with tortilla chips and/or fresh vegetables.
Put raspberries through a fine sieve to remove seeds. Add sour cream and sugar. Stir well. Add ice water and wine. Put mixture in blender and blend until well mixed. Chill overnight. Shake well before serving. Serve ice cold. (I serve in demitasse cups so that one can sip it.) Serves 6 to 12 in demitasse cups.
Place eggs, onion, half and half, cheese and vegetables into a blender. Blend for 1 minute. Pour mixture into an unbaked pie crust. Sprinkle pepper and Parmesan cheese on top. Bake for 1 hour at 350°.
Mix meal and salt. Stir boiling water into meal until it is very thick. Then make out into balls and flatten slightly. Fry in deep fat	until golden brown. Or you may make into a "pone" and bake in hot oven until slightly brown. Good either way.
Cream butter and sugar well until light. Add eggs, one at a time. Add pumpkin and juice; blend well. Stir in dry ingredients until mixture is moistened. Gently fold in nuts and raisins. Pour batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake in a 350° oven for 65 to 75 minutes, or until tester comes out clean. Makes 2 loaves.
Combine dates, water and salt in saucepan and bring to a boil, then simmer for 3 minutes. Crush 1 dozen Oreo cookies. Make crust in bottom of Pyrex dish (reserve approximately 2 tablespoons of crumbs to sprinkle on top). Add the tiny marshmallows to date mixture and stir until dissolved, then add chopped pecans; stir well and pour over crust. Top with Cool Whip. Sprinkle with reserved crumbs. Chill, then serve in squares. Delicious.
Mix 8 ounces Cheddar cheese, mushroom soup and sour cream. Pour mixture over chicken. Place 8 ounces Cheddar cheese on top. Cook 2 hours at 275°; 1 hour at 350°. Place foil over first 2 hours and remove last hour.
Mix everything in bowl. Place in greased baking dish. Bake at 400° for 1/2 hour. May be made night before.
In bottom, middle and top, pour brine over and refrigerate. Ready in 3 or 4 days.
Cream shortening; add sugar, beaten egg yolks and sour cream. Sift dry ingredients and gradually add to creamed mixture. Add chopped nuts. Drop by teaspoon on cookie sheet and flatten with a glass covered with a damp hankie or cloth. Bake at 400° for 8 to 10 minutes.
Combine all ingredients, except crumbs and cheese. Place in 9 x 13-inch dish. Sprinkle with crumbs and cheese. Bake for 30 minutes at 350°.
Mix beans, syrup (I use brown syrup), and onion. Cut the bacon in half and spread the four pieces of bacon on top of beans. Cook in oven at 400°. Take out of oven when the bacon is brown.
To toast walnuts, heat oven to 350°. Bake in ungreased shallow pan about 10 minutes, stirring occasionally, until golden brown. Add to lettuce, pears and cheese. Toss with cider vinaigrette just before serving.
Prepare jello with boiling water. When syrupy add drained pineapple and pie filling. Let set. Combine remaining ingredients except nuts which you sprinkle on top. Makes a 9 x 13-inch dish.
Thaw broccoli; drain. Mix broccoli with 2 cups of the cheese and onion in a pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth, by hand. Pour into pie plate. Bake 25 to 35 minutes at 350°. Top with remaining cheese and bake 1 to 2 minutes longer to melt.
Heat all ingredients thoroughly in a heavy saucepan. Transfer to a chafing dish, on low heat. The longer this simmers, the better it gets!
Melt sugar and syrup together on stove. Remove from stove and add peanut butter and mix well. Add Rice Krispies. Mix well. Pour in greased long cake pan. Cut in squares.
Boil potatoes until tender. Mix together the vinegar, salad oil, salt, sugar and prepared mustard. Pour this over the potatoes which have been diced and marinate overnight in refrigerator. To this, add chopped celery, carrots, sweet pickles, hard-boiled eggs, onion, salad dressing and cream. After mixing, refrigerate if you are not going to serve right away.
Boil chicken breasts until tender. Cool and debone. Place in 13 x 9 x 2-inch dish (save broth). Sprinkle herb dressing over chicken. Put 4 cups broth in pan and mix in soups and onion. Thicken with flour when mixture is almost at boiling point. Pour over casserole. Top with salt and pepper and sage. Dot with butter. Bake at 350° for 45 minutes.
Mix milks, sugar and vanilla flavoring. Add fruit, if desired. Pour into ice cream freezer. Pack ice around freezer and gradually add ice and salt as it melts.
Dissolve raspberry Jell-O in 1 cup of boiling water. Stir in pie filling in 9 x 13-inch baking dish and chill until partially set. Dissolve lemon Jell-O in 1 cup boiling water. Beat cream cheese and mayonnaise. Gradually add lemon Jell-O; stir in undrained pineapple. Add whipping cream (Cool Whip). Fold in 1 cup of mini marshmallows. Spread on top of cherry layer. Chill until set. Makes 12 servings. "Delicious."
Roll fillets in mixture of flour, salt, pepper and garlic salt. Pour 2 tablespoons melted butter and broil fish until done. While broiling fish, brown almonds in 2 tablespoons melted margarine, then stir in lime juice and chili powder. Pour over broiled fish. Wonderful with Laguna Madre speckled trout!
Chop cranberries and orange in food processor. Drain pineapple, reserving juice. Add enough boiling water to reserved juice to measure 1 cup. Combine with gelatin in bowl, stirring until gelatin is dissolved. Stir in cranberry mixture, sugar and pecans. Pour into mold. Chill until set. Unmold onto serving plate. Yield: 10 servings.
Mix all ingredients and put in casserole dish. Top with slices of bacon and onion. Bake at 325° for 1 hour.
Peel the plantains and cut in small strips. Fry in a little oil until golden. Drain off excess oil and chop the plantain in smaller pieces. Beat the eggs and add salt and pieces of ham. Add this mixture to the plantain and stir well. Cook over low heat until brown on one side. Turn omelet onto a plate and return to frying pan by slipping omelet off the plate. Cook until golden.
Cream the sugar and shortening together. Add eggs, one at a time. Continue mixing. Add small amounts of dry ingredients (flour, baking powder and salt sifted together) and milk alternately with dry ingredients, first and last. Add the flavoring with the milk. Bake for about 1 hour at 325° in greased and floured stem pan with waxed paper in bottom.
Sift flour with sugar, baking powder, soda and salt. Cut in shortening. Add buttermilk and dissolved yeast; mix well. Cover and put in refrigerator overnight.
Heat olive oil in a large pot and saute garlic for just a few minutes until tender. Do not allow to brown. Add broccoli rabe and sprinkle with red pepper flakes, salt and pepper to taste. Mix to combine with garlic. Add enough water to almost cover (about 3 to 4 cups). Bring water to a boil, cover and let steam for about 5 to 10 minutes or until tender.
Bring to boil over medium heat the cocoa, sugar and evaporated milk. Take off heat. Add butter, vanilla and 1 cup nuts. Beat until dull. Pour into buttered pan.
Coat a 2-quart round casserole with vegetable cooking spray according to directions. Beat eggs and flours together in a large mixing bowl until well blended. Add remaining ingredients, stirring to blend. Pour into casserole. Set in pan of hot water. Bake in a 375° oven for 1 hour. Spoon into soup bowls. Serves 8.
Cut the bread into small pieces and place in a large mixing bowl. Rinse them quickly with hot water, but do not make them soggy. Add the raisins, nuts, 1/4 teaspoon cinnamon, 1 cup white or brown sugar and the fruit. Set aside. In a quart pot, place the milk, half and half and margarine. Heat over medium heat until hot, but do not boil. Pour the hot mixture over the broken bread bits and other ingredients. Mix it all together. Put into a buttered dish big enough to hold the entire mixture, 9 x 13-inches is probably best. Sprinkle the top with the 1 teaspoon cinnamon and 5 teaspoons sugar. Place in a 400° oven. In 40 minutes, check for doneness with toothpick into middle of pudding; must come out clean or continue to bake. Chill and serve or serve hot.
Cook the bacon until crisp; drain and crumble. Add the vegetables to the drippings; cook. Cook over low heat for 5 to 8 minutes or until tender. Season with salt and pepper. Sprinkle bacon over the top. Yields 6 servings.
Cream together shortening and sugars. Add 1 well beaten egg. Sift together all dry ingredients (excluding oats) and add it to the first mixture. Then add vanilla and oats. Chill dough for 1 hour. Roll walnut size pieces by hand and place on greased cookie sheet. Butter the bottom of a small glass, dip in granulated sugar and flatten out the pieces of dough. Do not re-butter glass unless necessary, but use fresh sugar for each cookie. Bake at 350° for 10 to 15 minutes.
Mix the flour and oil until crumbly. Add the water and knead until smooth. Squeeze off golf ball size pieces of dough. Roll thin and cook on a hot, dry skillet on the stove top. Cook both sides.
Put yeast into 1/4 cup warm water; mix. Add Crisco and sugar. Alternate flour and milk. Mix well and knead flour into mixture. Roll out and cut with a biscuit cutter; set aside and let rise 1/2 hour, until double in bulk. Bake at 400° until brown.
Combine juice from cherries and pineapple, add water to make 2 cups. Heat to boil and pour over Jell-O. Stir until dissolved. Cool. Add Coke and chill. After partially jelled, add cherries, pineapple and nuts. Stir well and jell. It serves well with turkey or chicken.
Bring milk to boil. Add potatoes and cook until potatoes soak up milk. Add the rest of the ingredients. Put in baking dish in layers, adding medium sharp cheese between layers. Bake at 300° for 1 hour.
Saute bell pepper and onion together. Mix the other ingredients together; combine with bell pepper and onion. Put in Bundt pan. Bake until golden brown at 325° for 30 to 45 minutes. Serve warm.
Preheat oven to 350°. In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of 13 x 9-inch baking pan. Bake 15 minutes or until lightly browned around edges. Meanwhile, in heavy saucepan, combine Eagle Brand, cream and vanilla. Over medium-high heat, cook and stir until mixture comes to a boil. Reduce heat to medium; cook and stir until mixture thickens, 8 to 10 minutes. Stir in walnuts. Spread evenly over prepared crust. Bake 20 minutes or until golden brown. Cool. Garnish with Chocolate Drizzle. Chill. Cut into triangles. Store covered at room temperature.
Combine all ingredients. Stir gently together and heat. Serve with Bugles.
Mix all beans with celery. Mix oil, vinegar and sugar together until sugar dissolves, then pour over vegetables. Keep in tightly covered container in refrigerator. Will keep for weeks. Good for picnics.
Place drained yams in baking dish. Combine syrup from yams, sugar and margarine in saucepan, stirring constantly until it begins to boil and thicken. Pour sauce over yams. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Chop walnuts and put aside. Measure out flour, salt and baking powder and mix together with walnuts in one bowl. Put egg, softened butter, 1/2 cup milk and sliced bananas in blender and put on stir. When completely mixed, add sugar to mixture slowly until blended. Spray loaf pan with Pam spray and then mix dry ingredients to banana mixture in bowl until thoroughly blended, then pour into loaf pan and bake 1 hour at 350°.
Mix in a large mixing bowl, beat until smooth and well blended. Batter will be stiff. Drop by rounded teaspoons onto ungreased baking sheets, about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen. You can use peanut butter or butterscotch chips instead of chocolate chips.
Grate cheese. Chop eggs and onion very fine and add to cheese. Blend in mayonnaise to make spreadable. Add pinch of salt. Serve with crackers.
Over low heat, stir milk and flour until thick. Set aside to cool. Beat margarine and sugar until well blended and fluffy. Gradually add milk mixture while beating; add vanilla and beat until light and fluffy. Food coloring may be added.
Drain clams, reserving liquid. Add enough water to clam liquid to make 1 1/4 cups; set aside. In a 6-quart Dutch oven over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on all sides. Remove chicken; set aside. Reduce heat to medium. In hot drippings, cook onions, rice and garlic until rice is lightly browned, stirring often. Add reserved clam liquid, broth, turmeric, pepper and chicken. Heat to boiling. Reduce heat to low. Cover; simmer 30 minutes or until chicken is tender and juices run clear. Stir in clams, peas and shrimp. Cover 5 minutes or until shrimp turn pink and opaque. Serve with lemon. Makes 8 servings.
Mix first 5 ingredients in top of double boiler. Beat until mixture stands in a peak. Remove from heat and add flavoring.	Beat until mixture is of desired consistency. Put coconut in it after you are through beating.
Spread rolls on a large, ungreased cookie sheet and bake for 10 minutes at 350°. Mix cream cheese, mayo and dressing. Spread on cooled rolls. Mix vegetables together. Spread on cream cheese mixture. Top with cheese and gently press into cream cheese mixture. Chill and cut into bars to serve.
Saute onions and bell pepper in small amount of butter until onions are transparent. Add jalapeno peppers. Set aside. Mix all other ingredients except crawfish. Add cooked onions and peppers. Stir in crawfish. Pour into lightly greased pan. Bake in preheated oven at 400° for 35 to 45 minutes. Excellent with green salad and fruit platter.
Pour yeast in cup, stir in 1/4 cup water. Add sugar and beat until frothy. Put flour and salt in large bowl, add yeast mixture. Add rest of the water, knead for 2 minutes. Form into a ball, sprinkle with flour, cover, let rise 1 1/2 to 2 hours until doubled. Knead dough lightly. Roll into rectangle. Dot with butter. Fold over in thirds. Roll out to same size again. Sprinkle with cheese and chives to within 1/2 inch from sides. Roll from short end like a jelly roll. Place into greased bread pan. Score with sharp knife. Let rise approximately 30 minutes. Brush with beaten egg. Bake in 425° oven for 35 to 40 minutes.
Dissolve 1 package Jell-O in 1 1/4 cups boiling water. Pour 3/4 cup gelatin into 6-cup ring mold. Chill until set but not firm, about 15 minutes. Chill remaining gelatin in bowl until slightly thickened, then blend in 3 tablespoons sour cream. Spoon over gelatin in mold. Chill until set, but not firm, about 15 minutes. Repeat with remaining flavors. Chill until firm. Unmold.
Combine first 6 ingredients in a bowl. Pour into pie shell. Arrange pecan halves on top. Bake at 350° for 45 to 50 minutes. Cool on a wire rack. Yield: 8 servings.
Heat oven to 350°. Cook pasta as directed on box. Brown beef and sausage; stir in remaining ingredients. Place in greased 9 x 9-inch pan. Cover with tinfoil. Bake 45 minutes; uncover and add cheese to top until browned.
Thoroughly brown chicken on all sides in Crisco and olive oil in a frying pan. Remove chicken and brown mushrooms and green peppers in same skillet. Return chicken to pan. Add sherry and seasoning; cook, covered, over low heat for 20 minutes. If not enough sauce left, remove chicken. Add water or stock (canned chicken consomme may be used) and simmer a few minutes. Meanwhile, cook rice. Mound rice, surrounding it with chicken and pour sauce over all.
Beat egg whites until foamy; add cream of tartar and beat until stiff. Slowly add sugar; beat very stiff. Stir in pecans and broken soda crackers. Pour in buttered glass pie plate and bake at 350° for 25 to 30 minutes. Don't overbake. Cool and top with Cool Whip. Can add nuts on top also.
Drain juice from oranges and add enough orange juice to have 2 cups. Pour juice into small sauce pan. Heat and dissolve gelatin. Add sherbet. Stir. Add mandarin oranges and pour mixture into mold.	Refrigerate until set.	Serves 8.
Mix cream cheese and onion pieces into a spread. Spread on tortilla shells. Roll up and chill. Cut into pieces. Use toothpicks to hold together.
Preheat oven to 350°. Combine all ingredients in a casserole and bake 1 hour. Serves 4.
Beat eggs. Add water. Pour eggs into heated buttered skillet and cook on low to medium heat, gently lifting edges to let liquid run under, until all is set. Spoon vegetables onto 1/2 of the omelet. Top with cheese and fold over. Remove to plate and serve.
Combine ground beef and onion in 11/2 qt. casserole. Stir in taco sauce and olives. Set aside. Spread beans in 9 x 13 dish. Spread meat mixture over beans. Spread sour cream over meat mixture and sprinkle cheese on top. Bake at 325 degrees until cheese melts.
Cook sugar and milk for 30 minutes after it starts boiling on low heat. Take from stove; add butter and beat.
Boil chicken; remove from broth and debone. Cut in chunks; set aside. Mix seasoning package of stuffing mix with 2 cans of soup and chicken broth. Grease casserole dish. Pour 1/2 of stuffing mix in bottom of dish; spread evenly, then spread 1/2 of chicken. Cover with 1/2 of soup mixture. Repeat layers. Bake at 350° until brown on top. Serve with cranberry sauce.
Bake cake mix in 13 x 9-inch pan according to directions. Poke holes in cake with wooden spoon handle. Pour condensed milk into holes. Pour caramel topping into same holes. Put whipped topping on top. Add butter brickle bits to top. Refrigerate overnight.
Cook mushrooms until tender. Combine with shrimp, rice, vegetables and seasonings in a 2-quart casserole. Pour 1/2 cup of butter over. Bake at 300° for 50 to 60 minutes. Trim with wreath of parsley and stuffed olive slices. Makes 6 to 8 servings.
Mix eggs, sugar and vanilla. Add Milnot. Stir well, then add Vitamin D milk (enough to fill freezer).
Bake in a deep dish for 1 1/2 hours at 325° or 350°.
Cook meat, onion and garlic in skillet til brown. Drain. Add tomatoes with liquid, tomato sauce, parsley, sugar, basil, 1/2 tsp. salt, stirring occasionally. Lower heat. Simmer uncovered til mixture thickens, about 1 hour. Cook noodles. Save 1/2 cup of sauce mixture. Mix Ricotta Cheese, 1/4 cup of Parmesan Cheese, 1 Tbsp. parsley, 1 1/2 tsp. salt and the oregano. Layer 1/3 each of the noodles, remaining sauce mix, Mozzarella Cheese and Ricotta Cheese mix in ungreased 9 X 13 X 2 pan. Repeat twice. Spoon reserved sauce mix on top, sprinkle with 1/4 cup Parmesan Cheese. Cook uncovered at 350° for 45 minutes. Let stand 10 minutes before serving. Makes up to 10 servings.
Cut tail into 1-inch thick steaks. Rub lime juice on steaks. Season with salt and cayenne pepper. Grill until done.
Use 4-gallon stew pot. Add 2 gallons of water to start. You may add more water later if you need it. Add all veggies, except potatoes, and cook for 30 minutes on medium heat. Add pre-cooked meat and potatoes; cook another 30 minutes. Add seasoning and simmer until ready to eat.
Combine softened cream cheese, sharp Cheddar cheese, Swiss cheese, dry sherry and curry powder. Beat at medium speed of an electric mixer until blended. Shape mixture into a 10-inch circle or a 12-inch round serving dish. Cover and chill until firm. Spread chutney over cheese mixture. Sprinkle with green onions and garnish with red pepper strips. Serve with assorted crackers.
Thaw potatoes for 30 minutes only. Mix all ingredients together and pour into a 9 x 13-inch pan. Bake 1 hour at 375°.
Preheat oven to 350 degrees. Sift flour, salt and spices, set as side. Cream butter and sugars, add eggs and molasses. Mix butter milk and soda together and then add to creamed mixture and mix. Add to creamed mixture, stir, do not over mix. Bake in a 9x13-inch pan until done when tested.
Peel and cut up potatoes into casserole bowl. Cut butter over the top of potatoes. Sprinkle 1/3 cup of sugar over potatoes. Sprinkle cinnamon over top (lightly). Pour over vanilla (do not mix). Set in warm oven and bake for 30 minutes at 350°. Stir after 15 minutes and cover with lid until remaining 15 minutes. Serve hot.
Preheat oven to 350°. Sift flour and salt onto wax paper. Beat together 3/4 cup margarine, sugar, egg and vanilla in a large bowl until well mixed. Blend in flour mixture. Stir in 6 ounces chocolate chips.
Dice onion and brown. Add hamburger; stir until brown. Add salt, ketchup, mustard, vinegar and beans. Pour into casserole dish and bake at 400° for 30 minutes.
Cook sausage and drain. Combine sausage, onion, cheese and flour; mix well. Spread in unbaked pie shell. Beat together eggs, cream and flour. Slowly pour over sausage mixture. Bake on baking sheet for 35 to 40 minutes at 375°.
Boil sugar, cornstarch, water and vanilla. Pour this over the chopped rhubarb which has been put in a 9 x 13-inch pan.
First grate onion. Use half of a 3/4 cup vinegar to mix ingredients. Use the other half of vinegar with 2 cups oil and 1/8 teaspoon celery seeds. Mix all really well. Food processor works best for blending.
Flake salmon. Add tomatoes, onions and water in a large pot. Simmer 20 minutes. Combine flour, milk and seasoning; cook in separate pan until thickened, stirring constantly. Add salmon mixture and serve at once. Serves 6.
Mix butter, cheese, flour and pecans by hand. Add pepper and mix well. Pinch off enough to make a marble size ball. Place on lightly greased baking sheet and flatten with fork. Bake in preheated 350° oven until lightly brown.