HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 3-quart pot on medium-low heat, saute onions in 2 tablespoons butter or margarine until tender. Add diced potatoes, the juice from the can of clams and just enough water to come within 1/2 an inch of the top of the potatoes. Add salt and pepper to taste.
Preheat oven to 350°. Crumble biscuits, add sugar, eggs, vanilla and enough milk to make cake-like batter. Pour into greased pan and bake until brown on top or toothpick comes out almost clean. Will be moist! Can sprinkle with cinnamon for different taste. Keep refrigerated.
Mix and let stand 30 minutes, then add 1/4 teaspoon baking powder. Dip and fry in hot oil.
Mix all ingredients, except cracker crumbs. Place in greased casserole. Sprinkle top with crumbs. Bake at 350° for 25 to 30 minutes. Serves 6.
Combine first 4 ingredients in bowl; mix well. Add juice, blend well and chill. Shape into bite size balls. Roll in confectioners sugar and refrigerate for 24 hours before serving. Yield 40 balls.
Pinch off 1-inch pieces of ground beef to make approximately 32 free-form meatballs; cook in a heavy nonstick skillet over medium-high, shaking pan occasionally to brown, about 4 to 5 minutes. Pour off drippings. Remove meatballs with slotted spoon; season with salt. Add dressing to skillet; heat until hot. Meanwhile, combine lettuce, zucchini, tomato and red onion in a large bowl. Add meatballs and heated dressing; toss lightly to coat evenly. Sprinkle with croutons. Serves 4.
Cool spaghetti according to package directions. Brown onion, pepper and seasoned meat in bacon drippings or oil. Mix with tomatoes, mushrooms, Worcestershire sauce, Tabasco sauce, chili powder, salt, pepper and most of the cheese. Add cooked spaghetti; mix well. Place in remaining cheese, catsup and crumbs. Bake in oven at 350° for 30 to 45 minutes. Can be mixed beforehand and kept in refrigerator.
On medium high heat, combine oil and pork shoulder and cook meat with bone until slightly toasted. Meanwhile, brown flour in separate pan. After flour is lightly browned, add 2-3 cups cold water and bring to boil, whisking together to remove any lumps (less water for thicker consistency, or more water for thinner consistency). Add pork, chilies, peeled tomatoes, salt and garlic to gravy mixture. Cover and simmer 20-30 minutes. Serve with rice and beans.
Never use hamburger that has ever been frozen. Bring to a boil water, ketchup and chili powder. Boil for 10 minutes on low roll. Add onion and hamburger that you have broken apart and crumbled and added to water mixture. Add other spices and stir often to break apart meat as much as possible. Simmer 45 minutes and serve on rolls.
Wash chicken and let stand in cold water with salt added. After 10 minutes, remove chicken. Wash and drain. Remove skin from thighs. Dry with paper towel. Put chicken in brown paper bag with flour. Close bag on top and shake until all chicken is coated with flour.
Butter a 9 x 14-inch baking pan. Spread the cherries and pineapple (undrained) in pan. Sprinkle over that the cake mix (dry). Drizzle over cake mix 1 1/2 sticks of butter, melted. Add nuts over the top and bake at 350° for 1 hour.
Break trimmings (bread croutons) into small pieces. Toast and butter in oven. Spread in 9 to 12-inch casserole dish. Brown and drain sausage. Sprinkle over croutons. Sprinkle Cheddar cheese over sausage. Mix eggs, milk and salt and pepper to taste. Pour mixture over casserole. Refrigerate overnight. Bake in 375° oven for 30 minutes. You can substitute Spam, ham or crumbled bacon for sausage.
Combine cheese and butter in a saucepan. Stir over low heat until cheese is melted. Remove from heat. Stir in sour cream, onion, salt and pepper. Add potatoes, mixing gently. Pour into a buttered 2-quart casserole dish. Dot with 2 tablespoons butter. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Brown meat, pepper and onion together. Bake for about 45 minutes at 350° in an uncovered baking dish. A short time before the casserole is done, sprinkled crushed potato chips on top. Return to oven for at least 10 minutes.
Prepare whipped topping as directed on package. Set aside 2 cups. Mix 1 cup milk and chocolate mix with remaining whipped topping. Beat at	high speed for 2 minutes. Pour in pie shell. (Add nuts, if desired.)	Beat remaining whipped topping, 1/2 cup milk,	vanilla mix and peanut butter for 2 minutes on high. Spoon on top of chocolate mixture. Garnish with nuts if desired. Chill for several hours.
Mix the ingredients. Freeze in hand cranked or electric ice cream freezer. (Any flavor drink can be used.)
Let cream cheese stand at room temperature until soft. Beat in condensed milk. Add lemon juice and vanilla. Stir until well mixed. Pour filling into crust. Chill until firm, about 3 hours. Top with pie filling.
Dissolve the yeast in the cup of water that is warm while preparing the dry ingredients. Mix dry ingredients in a bowl. Then in another bowl mix the liquid ingredients. Dump the dry ingredients into the liquid and stir; mix well. Put aluminum foil over mixture and let stand in refrigerator overnight. About 2 hours before serving, knead on pastry sheet. Pinch 2 pieces and put in muffin pan, butter top and set aside until they rise. Makes 3 dozen. Bake at 400° for 12 to 15 minutes.
Mix flour, cocoa, sugar and a pinch of salt. Add egg yolks and stir in milk. Cook this mixture until thick in a double boiler. Pour into pie crust. Bake at 300° for 12 to 15 minutes. Use the egg whites to make meringue.
Preheat oven to 325 degrees. Brown ground beef; drain. Add taco seasoning, corn and stewed tomatoes; mix well. Spray 13 X 9 inch pan. Put crushed tortilla chips on bottom of pan, then add meat mixture. Mix green onion dip and soup together. Spread on top of meat mixture. Bake 35 to 40 minutes. Cover top of casserole with shredded cheese and bake for 5 minutes or until cheese is melted.
Beat cream cheese smooth and add sugar. Blend in sour cream and vanilla. Add Cool Whip. Pour into crust and top with canned pie filling. Chill in the refrigerator for several hours before serving.
In saucepan, combine margarine and sugar. Boil 3 minutes. Remove from heat. Line a cookie sheet with graham crackers. Pour syrup over crackers. Sprinkle with nuts. Bake at 350° for 10 minutes. Remove from pan and cool.
Preheat oven to 400°. In a 12 x 8 inch dish, melt butter in dish. Add brown sugar, cinnamon and ginger. Mix well. Add bananas to butter mixture, mix gently to coat bananas. Bake 10 minutes or until bananas are heated, basting with butter mixture. Serve over ice cream.
Mix all ingredients together, except cheese. Butter bottom of pan or baking dish. Pour into pan and top with cheese. Heat oven to 325° and bake for 25 minutes.
Mix all together. Batter will be thin like pancake batter. Pour into hot oil.
In medium bowl, combine the first 5 ingredients; mix well. Shape into 1-inch balls. In medium skillet, brown meatballs, turning occasionally. Drain fat. Add remaining ingredients; simmer for 15 minutes, stirring occasionally to coat meat balls with glaze. Serve warm in chafing dish or electric frypan. Makes 24 to 30 appetizers.
Cook noodles. Layer noodles, cottage cheese, Ragu and cheese. Bake at 375° for 10 minutes.
Mix cream cheese in sour cream. Add extracts and sugar; beat well. Add eggs, one at a time. Add flour and mix well. Lightly grease spring-form pan. Bake at 350° for approximately 1 1/2 hours.
Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into four portions. Sprinkle one portion into the bottom of trifle bowl.
Cut potatoes as for fries. Sprinkle with Cajun spice. Mix with egg white. There will be too much egg white so she drained hers. Spray Pam on cookie sheet. Place potatoes on cookie sheet. Spray Pam on potatoes (small amount). Bake 1 hour at 400°. Stir often.
In small bowl, combine yogurt, coconut and extract; stir to combine. Serve with fresh fruit.
Place sugar in a saucepan. Stir in 2 1/2 cups water. Heat the mixture until the sugar dissolves. Remove from heat and allow mixture to cool to room temperature. Squeeze juice from lemons and oranges (about 1 1/2 cups of each). Add juices to cooled syrup. Pour over the mint leaves; cover and steep for 1 hour. Strain fruit syrup; pour into jars or place into a pitcher. Cover and chill the fruit syrup. Store in refrigerator until ready to serve.
Mix all ingredients together. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 11 minutes. Cool for 2 minutes. Makes 3 dozen.
Mix flour, meal, cheese and milk. Add pepper and onion just before you get ready to cook them.
Place roast on large piece of foil. Rub both sides with salt, m.s.g. and garlic powder. Slice onion and dice (large pieces) the potatoes. Sprinkle with salt. Layer onions and potatoes over roast and wrap securely in foil. Place inside crock-pot on low before leaving in morning. Cook on low for 6 to 8 hours. May wrap carrots in separate piece of foil over meat package and combine when serving.
Mix with box of Rice Krispies. Drop on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes.
Cook bacon until crisp. Crumble. Retain 2 Tbsp. bacon grease and add onion, green pepper, and mushrooms. Cook until tender.
Preheat oven to 350°. Cream sugar, shortening and eggs. Add apples and pecans. Stir in dry ingredients; stir in vanilla and buttermilk. Put in loaf pan. Sprinkle 3 tablespoons sugar and 1 teaspoon cinnamon over batter. Bake 1 hour.
Add hot milk to bread, butter, and honey. Let stand until cold. Stir in eggs, cinnamon, vanilla, salt, and raisins. Pour into a greased 9 x 9 inch pan. Bake at 350° for 1 hour.
Layer sliced potatoes and onions. Between each layer, spread grated cheese, salt, pepper and parsley flakes. Shake 2 cups milk with flour until smooth. Pour over potatoes. Add milk to about 1 inch below potato line. Bake at 350° for 1 1/2 hours or until done.
Mix graham cracker crumbs, margarine, peanut butter and powdered sugar. Pat into the bottom of 9 x 12-inch pan. Put in refrigerator. Melt chocolate bits. Pour over top of other mixture and spread. Cool in refrigerator 10 minutes and then cut.
Tear up 4 slices of bread (any kind) and place in greased baking dish, 13 x 9 x 2-inch. Brown and drain sausage or bacon. Spoon over bread. Sprinkle grated cheese over sausage or bacon and bread. Beat together eggs, milk, mustard, salt and pepper. Pour this over mixture in baking dish. Bake at 350° for 35 to 40 minutes. Can be prepared the night before and refrigerated.
Put about 2-inches of cream potatoes in the bottom of casserole dish. Slice wieners in bite-size chunks and put over top. As many as you like. Layer another 1 1/2 or 2-inches of potatoes. Completely cover top of potatoes with shredded cheese and put in oven and bake until cheese is melted. You can do this in microwave.
Scrub and cut potatoes in wedges. Combine all other ingredients in a plastic bag. Drop wedges in bag and shake. Place in single layer on flat cake pan. Dot with butter and bake until brown and tender, 400° for approximately 1 hour.
Cook rice. Beat eggs and combine with milk and rice. Flake salmon and add with remaining ingredients. Toss butter and crumbs and sprinkle on top. Bake at 350° for 40 - 45 minutes.
Mix all together. Plump on Pepperidge Farm mini rolls, open-faced. Bake at 250° for 1/2 hour. Freezes well.
Wash and dry chicken. Skins may be removed. Mix remaining ingredients together in a shallow baking pan. Roll chicken pieces in the mixture, then arrange in a single layer in the same pan. Bake at 375°, basting occasionally for 40 minutes (30 minutes if using boneless breasts).
Preheat oven to 375°. In a pie pan, combine crumbs, cheese, parsley, salt, thyme and pepper. In an ungreased 13 x 9-inch baking dish, melt butter with garlic powder. Dip chicken pieces in garlic-butter, then in crumb mixture. Place in baking dish, skin side up. Bake, uncovered, at 375° for 55 to 65 minutes, until chicken is tender. Do not turn chicken pieces during baking. Serves 4 to 6.
Mix brown sugar, cornstarch and salt in saucepan. Gradually stir in water and milk. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in vanilla. Pour immediately into baked pie shell. Let cool at room temperature.
Combine all ingredients but fish. Remove back and side bones of salmon. Cut into 2 pieces lengthwise. Rub inside of fish with spice mixture. Place one side of salmon, skin side down and cover with dill.
Cream margarine, oil and sugar; add eggs, vanilla and milk. Beat together. Mix dry ingredients and add to mixture. Stir in zucchini. Pour into greased 9 x 12-inch pan. Bake at 350° for 40 or 45 minutes.
Layer 1/2 chocolate chips in pie shells, then layer pecans. Beat 4 eggs. Add remaining ingredients. Beat until well blended. Pour half over each pie shell. Bake at 350° for 30 to 45 minutes.
In a 2-quart saucepan, heat broth, salt and white pepper to a rolling boil (if broth is not heated to a rolling boil, eggs will not form threads!). Stir green onion into eggs. Pour egg mixture slowly into broth, stirring constantly with a fork, until egg forms threads. 3 servings.
Place dried beef in layer on bottom of casserole dish. Wrap each half of chicken breast in a half strip of bacon. Place on dried beef. Combine soups and sour cream and pour over chicken. No seasoning needed. Bake at 275° for 3 hours. Serves 6 dinners. Serve with rice.
Brown sausage; drain. Mix all ingredients together. Pour into a pie plate. Let sit overnight or at least 1/2 hour before baking. Bake at 350° for 30 minutes or until done.
Mix together first 4 ingredients and spread in a 13 x 9-inch pan for the crust. Bake 10 to 15 minutes at 350° and then cool.
Blend all ingredients well in a food processor or blender. Garnish with a dollop of sour cream.
Put desired juice in shaker container. Select a sherbet and fill to 12 ounce line. Place cap on container and shake vigorously. Remove cap; pour in soda and stir. Makes 2 servings.
Sift together dry ingredients and spices. Add nuts, candied fruit, raisins and mincemeat. Mix until well coated with dry ingredients.
Mixture should be slightly lumpy. Drop large spoonfuls on hot griddle and cook both sides until brown. Serve with hot syrup and more butter. Should serve 3.
In a buttered casserole, layer tortillas that have been cut in strips. Place layer of chicken that has been deboned and seasoned. Mix soups, Ro-Tel tomatoes and onions and pour over chicken. Top with cheese and bake at 350° for 30 to 40 minutes, until hot and bubbly. This recipe may be doubled for a large crowd. Make another layer of tortillas, chicken and end with sauce and cheese.
Mix milk and pineapple and add pie cherries. Fold in Cool Whip. Cool or freeze as desired. Can be used as salad or dessert.
Cream shortening and sugar. Add vanilla and eggs. Mix well. Add dry ingredients, then oats and nuts or raisins. Drop on cookie sheet and bake in a 350° oven for 10 to 15 minutes or until slightly brown.
In saucepan, melt butter. Stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish.
Preheat oven to 450°. Mix crumbs, 2 tablespoons sugar and butter. Press into greased spring-form pan. Chill in freezer.
Cook broccoli and onions together according to directions on package in a small amount of water. Add soup, cheese, mushrooms and seasoning. Mix well. Add rice and shrimp. Mix well. Pour in casserole dish. Crush crackers and melt oleo. Mix together. Put on top of casserole. Bake in a 350° oven for 25 minutes or until it begins to bubble.
Cook turnips in boiling salted water until almost tender, about 5 minutes. Drain well. Melt 1/4 cup butter in saucepan; stir in flour, salt and pepper. Add milk all at once. Cook quickly, stirring constantly, until thickened. Remove from heat; add cheese and stir to blend. Stir sauce into cooked turnips and pour into buttered baking dish. Mix crumbs and melted butter; sprinkle over top. Bake until golden in 10 x 6 x 2-inch casserole in 375° oven for 30 minutes. Serves 6 to 8.
Mix all ingredients well. Spread out on tortillas. Roll up. Chill for a few hours. Slice and serve.
In large bowl, mix glue, 3/4 cup hot water and food coloring. In another container (measuring cup), mix 2/3 cup hot water and Borax. It is important that glue doesn't get in the water and Borax mixture! Mix Borax and water mixture with glue in large bowl. Knead with your hands until a solid blob! This recipe can be doubled.
Saute onion in butter, then add all other ingredients and mix well. (Save a little of the cheese for topping.) Bake at 350° for 15 minutes.
Mix all ingredients and pour into 10-inch greased pie plate. Bake 50 to 55 minutes at 350°.
Mix peaches and dry Jell-O. Add cottage cheese and sour cream. Mix well; add Cool Whip. Mix until well blended. Add pecans and coconut, if desired. Refrigerate until ready to serve.
Place foil in a 9 x 15-inch jelly roll pan or cookie sheet with 1-inch hanging over edges, folding edges up to prevent dripping.
Saute shrimp and onion in the butter over moderate heat for 10 minutes or until the shrimp are tender. Add the mushrooms and cook for 5 more minutes. Sprinkle in the flour, salt and pepper. Mix in well until it is smooth. Stir in the sour cream and cook very gently for 10 minutes over low heat not allowing the mixture to boil. Serve hot over cooked rice.
Stir brown sugar into butter. Drain beans and place beans into stacks of 10 beans each. Wrap 1/2 slice of bacon around each stack of beans. Place on a greased cookie sheet. Sprinkle the butter and brown sugar mixture on the bundles. Bake at 350° until the bacon is crisp or until the sugar mixture sizzles.
Brown sausage and drain well. Set aside. Mix together Bisquick, shredded cheese, Italian seasoning and red pepper. Stir in sausage. Mix soup with 1/2 can water and add to Bisquick mixture. Stir together until sticky dough forms. Spoon into well-greased muffin pan. Bake at 400° for 15 to 20 minutes. Makes 40 mini muffins.
In a bowl mix soy sauce, sugar, garlic and green onions. In a pan add sesame oil and brown sesame seed, then add to soy sauce mixture. Put meat in a dish and pour mixture over meat to marinate. Put in refrigerator to marinate. Marinate 6 to 8 hours. Bake in oven at 400°. Cook for about 30 to 40 minutes.
Mix chocolate cake mix as directed. Cook 1/2 batter in a 9 x 13-inch pan. Cook at 350° for 15 minutes; let cool. Melt together the caramels, margarine and evaporated milk; let cool. Pour sauce over cool layer. Sprinkle chocolate chips over sauce; sprinkle chopped nuts over. Pour second 1/2 of butter on top. Bake at 350° for 25 minutes, or until done.
Mix all ingredients in 3 1/2 to 6-quart slow cooker. Cover and cook on low heat setting 4 to 6 hours. Remove allspice and cinnamon before serving. Makes 24 servings.
Cut cookie dough into 12 slices. Cut each slice into quarters. Arrange half the slices in greased and floured 9 x 13 x 1-inch baking pan. Beat eggs, sugar and cream cheese in mixer bowl until smooth. Pour over cookie dough. Top with remaining cookie dough, evenly spaced. Bake at 375° for 40 to 45 minutes or until golden brown. Cut into squares.
After sausage is cooked and drained, grease 13 x 9-inch pan. Put in hash browns, salt and pepper, sausage, cheese, eggs and milk. Bake at 350° for 50 minutes. Serves 10 to 12.
Brown meat and onions together, salt and pepper to taste. In saucepan put 1 tbsp oil with 1 tbsp flour mix together then add can of enchilada sauce mix and simmer on low heat. Fry tortillas in oil until soft. Dip in sauce put in 9x13 pan. Put meat in cheese on tortilla and roll up. After all the tortillas are rolled up, pour remaining sauce on top. Top with grated cheese. Bake in 350° oven until cheese melts. Serve with side dish of your choice.
Don't peel the potatoes, please. Wash the potatoes real good. When the potatoes get done, cut them into quarters. Make the potato salad while it is hot. In large bowl, mix all ingredients very well. Good luck.
Melt margarine in a 9 x 13-inch sheet cake pan; add flour and nuts. Bake at 350° until golden brown; let cool.
Gently combine ingredients and serve chilled. Makes 8 servings; 3/4 cup each.
In saucepan, cook all ingredients except apple dip. Mash ingredients until smooth when cranberries and apples are cooked and candy slices melted. Add apple dip while still warm. Mix well.
Cream sugar and shortening. Add eggs, dry ingredients and bananas. Add fruit and nuts. Put in loaf pan. Bake at 350° for 30 to 35 minutes. Glaze with corn syrup.
Cook Stayman apples until they make a sauce. Measure apples; add an equal measure of sugar. Set oven at 350°. Place apples and sugar in a deep roasting pan. Bake approximately 2 hours, stirring about every 20 minutes. Before end of cooking time, add cinnamon to taste. (May add allspice and cloves, if desired.) Mixture will sheet from spoon when done. Pack in jars and seal.
Mix dry ingredients in large bowl. Mix eggs, shortening and buttermilk together, then add to dry ingredients. Mix well. Store in tightly covered bowl in fridge. Will keep 6 weeks. When you want to bake some muffins, fill muffin pans with paper cups, then fill 2/3 full. Bake 15 to 20 minutes in 400° oven.
Add beaten eggs to sugar, flour and seasonings. Beat by hand until smooth. Stir in rhubarb; mix well. Pour into pie dish. Dot with butter or oleo and place vented top crust on top. Bake 50 minutes at 400°.
Brown meat, celery, onion and green pepper together. Cook noodles until tender (drain). Add tomatoes and tomato sauce to meat mixture, then add noodles. Put into baking dish or roaster. Put grated cheese on top. Bake at 300° for 4 1/2 to 5 hours. The longer and slower it is baked, the better the flavor.
Finely chop the onion and tomato. Lightly beat the yogurt. Add the dried mint, fresh ground black pepper and salt. Stir well to mix all the ingredients. Chill slightly before serving.
Mix jello with boiling water well and chill until thick (semi-firm). Prepare graham crust by mixing crumbs with 3 tablespoons sugar and margarine. Pat into pan.
Combine pretzels, sugar and oleo. Press into a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Beat together cream cheese and sugar. Fold in Cool Whip and spread evenly over cooled crust. Dissolve gelatin in boiling water. Add frozen strawberries and stir until thawed and gelatin is slightly thickened. Pour over cheese layer and refrigerate until set. Makes 10 to 12 servings.
Melt butter and 3 tablespoons sugar. Crush pretzels coarsely. Bake in a 9 x 13-inch pan for 10 minutes at 400°. Let cool.
Brown beef and onion; drain. Stir in barbecue sauce; simmer. Place biscuits in greased muffin tins; press to cover bottom and sides. Spoon about 1/4 to 1/2 cup meat mixture into cup. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Layer each item in order, starting with lettuce. Mix 2 tablespoons sugar with 2 cups mayonnaise. Spread on top of peas. Sprinkle top with 4 ounces shredded Cheddar cheese. Refrigerate 24 hours.
Place fryer breasts in baking dish which has been buttered. Mix other ingredients together. Pour over chicken. Cover with foil. Bake in 300° oven for 2 hours or until tender.
Cook potatoes; cool, then peel. Brown bacon until crisp; drain grease. Slightly smash potatoes. Add corn after drained. Add canned milk until soupy, then add butter.
Mix all ingredients together on medium heat for 10 minutes. Take off stove mix 1/2 c. sugar and 2 tsp. of self-rising flour. Put in unbake pie shell. Put lattice strips on top. Bake at 350° for 30 to 35 minutes.
Cook spaghetti in chicken broth. Cook onions and peppers in margarine until tender. Cut chicken in small chunks. Cube cheese and add to spaghetti while hot. Add remaining ingredients. Cook for about 1 hour at 350°.