HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine in skillet. Add onion, green pepper and rice. Stir over high heat until lightly browned. Add water, tomato sauce and seasonings. Mix well. Bring quickly to a boil. Cover tightly and simmer 20 minutes.
Blend and pour over mixture. Bake 35 to 45 minutes at 350°. When done, sprinkle with 4x sugar.
Layer on large tray: (first layer) bean dip or refried beans; (second layer) blended avocados with salt, pepper and lemon juice; (third layer) sour cream mixed with taco seasoning and mayonnaise; (fourth layer) minced onion; (fifth layer) drained chopped tomatoes; (sixth layer) chopped black olives and (seventh layer) shredded Cheddar cheese. Serve with tortilla chips.
Mix first 4 ingredients. Layer bananas, wafers then pudding. Make another layer ending up with pudding mixture. Crush a few vanilla wafers on top.
Cream sugar and oil, add beaten eggs and mix thoroughly. Add pineapple and vanilla. Add dry ingredients, mix well. Drop from teaspoon onto lightly greased cookie sheet. Bake in preheated oven at 375° for 10 minutes.
Cream Crisco and butter 5 minutes. Add sugar slowly and eggs, one at a time. Add flour and buttermilk alternately. Add salt, baking powder and flavorings. Pour into greased and floured tube pan. Bake at 300° for 1 1/2 to 1 3/4 hours. Cool 30 minutes before taking out of pan. Grease bottom only of cake pans to allow cake to rise.
Mix the 10 cups in a large bowl. Melt chocolate in microwave, stirring often. Pour over cereal mix and stir until even. Spread on wax paper to cool.
First make a roux (the cooking of flour and grease in equal portions, cooked in large pot). Start with enough grease to cover the bottom of pot and add flour allowing the mass to thicken until it darkens to the color of peanut butter. Add other ingredients, except fish, allow to simmer for 25 minutes. Then add cooked fish and place lid on pot, and simmer for another 30 minutes, being sure to stir carefully from side to side in pot every once in a while to keep fish from sticking to bottom of pot or burning, and replace lid.
Beat together egg and milk. Dry fish fillets. Dredge fillets in flour, then in egg and milk mixture, then in cracker crumbs. Fry in hot oil until golden brown.
Stir cream cheese and milk over medium heat in large saucepan until cream cheese is melted. Add remaining ingredients, stirring occasionally, until Velveeta is melted and soup is warmed. "Delicious on cold winter day or appetizer for holiday."
In large bowl combine all ingredients, except dressing. Chill. Before serving, pour enough dressing over salad.
Preheat oven to 300°. Melt butter and chocolate together. Cool. Add remaining ingredients in order given and beat well. Pour into a 9-inch buttered pie pan. Bake for 20 minutes. Cool and refrigerate. Serve with a dollop of whipped cream.
Heat oven to 350°. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar, egg and vanilla. Stir in remaining ingredients. Spread in greased square baking pan (8 x 8 x 2-inch). Bake for 25 minutes. Cut into squares while warm.
Melt butter in an 8 x 8-inch Pyrex dish. Mix batter and pour over butter. Add 3 or 4 cups of canned fruit. Peaches are really good. Bake at 350° for 45 minutes.
Mix all ingredients together. Let sit one day before using. Will keep in tight container approximately 1 month in refrigerator.
Boil this together for 25 minutes; jar and seal. Good on tacos or dip for tortilla chips.
Flatten breasts, top with Swiss cheese, roll up. Wrap bacon around each roll. Use toothpick to secure. Put in baking dish. Pour wine and soy sauce over. Top with mushrooms and Parmesan cheese. Bake at 350° for 30 to 45 minutes.
Spread butter on both sides of bread slices; cut bread into small cubes. Combine bread cubes, sausage, cheese, salt and pepper; stir well. Beat eggs until foamy; stir in milk. Add egg mixture to sausage mixture, stirring well.
Beat the cream cheese until fluffy. Gradually blend in sugar, lemon juice, vanilla and salt. Add eggs, one at a time, beating well after each. Pour filling into crumb crust. Bake in slow oven at 325° for 25 to 30 minutes.
In a medium pot, boil 4 quarts of water. Put in the egg noodles and 1 tsp salt; let boil until done. Chop sirloin into small pieces; simmer until done. Drain egg noodles. Combine meat and the 3 cans of gravy and heat through. Add egg noodles and cook on low for a few minutes with lid on it. Then serve.
Combine cracker crumbs and 1/2 cup melted margarine and press into an 8 x 12-inch pan. Mix sugar with remaining margarine and egg and pour on top of crust. Cut bananas into long, thin slices and place on top of sugar mixture. Add layer of pineapple and berries. Spread top layer with whipped topping and sprinkle with pecans. Chill until ready to serve.
Melt butter in a 9 x 13-inch pan. Top butter with next 5 ingredients in order listed. Do not mix or stir. Pour sweetened condensed milk over all.	Bake in a 350° oven for 30 minutes. Cool in pan before cutting bars.
Bring sugar, butter and milk to a boil, stirring constantly, until a soft ball when dropped in water. Remove from the fire. Add vanilla and pecans. Beat until it begins to thicken. Drop on wax paper.
Mix all ingredients together. Grease bread pan. Pour mixture into pan. Bake at 350° for 40 to 45 minutes, no more, no less.
Cream butter and blend in sugar. Add eggs one at a time, beating well after each addition. Blend in sour cream, then flour and vanilla. Mix. Pour in greased and floured tube or Bundt pan. Bake in 350° oven for 1 hour and 25 minutes. Let stand 5 minutes before removing from pan.
Spread	dried beef on bottom of casserole dish. Wrap each piece of chicken in raw bacon strip and place on dried beef without crowding.	Mix soup with sour cream; spoon mixture over chicken. Bake, uncovered, in lower oven at 300° for 2 1/2 to 3 hours. Sinfully rich!
Cook potatoes in boiling salted water for 20 - 30 minutes or until tender. Drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes.
Heat oven to 350°. Mix flour, margarine and confectioners sugar until smooth. Spread and flatten in ungreased square pan (8 x 8 x 2-inch). Bake about 25 minutes. Stir rest of ingredients into eggs. Spread over top of baked pastry. Bake about 25 minutes. Cool. Cut into bars (18 bars).
Put oil in pan. Add all vegetables and seasonings, cook for a few minutes until vegetables are tender. Mix in cornstarch mixture and remove from heat. In each wrapper, put some filling, seal edges, and deep fry.
Combine cream cheese, sugar and vanilla and mix at medium speed until blended. Beat in eggs. Stir in 1/2 of the chocolate chips. Pour into pie crust. Sprinkle with remaining chips. Bake at 350° for 45 minutes or until center is almost set. Cool. Refrigerate for 4 hours before serving.
Mix the onion soup mix in the hamburger. Than add the remaining ingredients into the hamburger well. Make the hamburger into meatballs and bake for 20-30 minutes or until done at 350°. Add meatballs to sauce and simmer 15-20 minutes. These can be frozen.
Mix rice, chicken broth, chicken soup and soup mix. Pour into a 2-quart casserole. Add chicken breasts on top. Put in oven. Bake at 350° for 1 1/2 hours.
Preheat oven to 325°. Cream butter until smooth. Gradually add sugar to the butter. Beat in eggs, one at a time. Add sour cream. Add flour, 1/2 cup at a time. Continue beating, using mixer, for 4 to 5 minutes to allow plenty of time to rise properly. Stir in vanilla and lemon extract. Pour into a tube pan sprayed with Pam and sprinkled with powdered sugar. Bake 1 1/2 hours.
Pound chicken to 1/2-inch thick. Sprinkle with sage, salt and pepper. Dredge chicken in flour; shake off excess. Heat olive oil in a large saute pan over medium heat. Working in batches, brown chicken on each side, then transfer to a platter. Whisk stock into pan. Add Prosciutto and vinegar and bring to a boil. Reduce heat to low; return chicken to pan and cook, basting occasionally with sauce, until juices run clear when chicken is pierced with a knife, about 7 to 10 minutes. Transfer to a warm platter. Season sauce with salt and pepper and serve alongside.
Cook bacon until crisp. Drain on paper towels. In a mixing bowl, beat egg yolks until light. Beat in onion, mustard and pepper. Place potatoes in a bowl. Fold in egg mixture. Set aside 2 tablespoons bacon. Fold in cheese, parsley and remaining bacon into potatoes.
Mix all together and spread in a 9 x 9-inch pan. Bake at 425° for 20 minutes.
Cook squash in salted water. Drain and mash. Add remaining ingredients. Melt margarine and mix with Pepperidge Farm mix. Mix this with squash. Reserve enough to sprinkle on top. Bake at 350° for 30 minutes. May be mixed the day before. Refrigerate and bake next day.
Mix cake mix, 1/2 cup melted butter and one egg. Pat mixture into a greased 9 x 13-inch pan and bake at 350° for 15 minutes or until cake starts to brown a little on bottom. Do not let cake get completely done.
Mix with mixer the yams, vanilla, coconut, 1 cup sugar, egg, milk and salt and put into greased pan. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Mix together cake mix (save out 3/4 cup dry mix), 1 egg and melt 1 stick butter. Press in ungreased 9 x 13-inch pan. This is the crust.
Cook spaghetti and start sauce. When spaghetti is done, toss with oil in large bowl. Reserve 1 cup spaghetti for filling. Toss remaining spaghetti with Parmesan cheese and eggs. Turn into 10-inch pie pan. Press spaghetti mixture into bottom and sides of pan to form crust. Evenly spread cottage cheese over bottom of crust. When sauce is done, stir in the reserved spaghetti. Spoon meat mixture over cottage cheese. Sprinkle with Mozzarella cheese. Cover loosely with greased foil. Bake 20 minutes at 350°.
Combine all ingredients. Bake in greased and floured 9 x 13-inch cake pan. Bake at 350° for about 20 to 25 minutes or until toothpick test is good.
Preheat oven to 350°. In large mixer bowl, beat all brownie ingredients together until smooth. Pour into greased 13 x 9 x l2-inch pan. Bake for 25 to 30 minutes or until top springs back when lightly touched (top may still appear wet). Cool completely in pan.
Salt and pepper pork chops; brown in shortening. Remove and set aside. Pour rice into drippings in skillet; cook, stirring constantly, until light brown. In a large casserole, place browned rice and remaining ingredients. Lay pork chops on top. Cover; cook about 1 hour at 350°, or until liquid is absorbed. (Easy to make and easy to eat.)
Cream butter with sugar. Add well beaten eggs and vanilla and beat the mixture well. Sift flour, baking powder and salt. Add the sifted ingredients to the creamed mixture. Mix thoroughly. Drop by teaspoonfuls on a well-greased baking sheet, making sure they are spaced quite a distance apart. Place a maraschino cherry on top of each. Bake in a hot oven (450°) for 8 to 10 minutes or until lightly browned.
Mix all ingredients. Form into loaf or patties. Place loaf in loaf pan and patties on cookie sheet or in muffin pan. Bake until brown on top. For loaf, bake for 1 hour at 350°. For patties, bake for 20 minutes at 350°. Serves 4.
Make a hole in flour and pour all ingredients in. Mix well. Knead dough and pat on floured surface. Cut with a biscuit cutter and bake on an ungreased sheet at 450° for 10 to 12 minutes.
Brown chicken in oil. Remove chicken. Blend soup, tarragon, water and wine. Return chicken to pan. Simmer, covered, 45 minutes. Remove chicken to platter and keep warm. Stir together flour and cream (or milk) and add to liquid in pan. Simmer until thickened. Pour about 1/2 cup over chicken. Pass the remainder and serve with rice pilaf.
Break the cauliflower into small pieces. Add peas, cheese and bacon. Mix mayonnaise, dressing mix and sugar. Refrigerate.
Mix all ingredients together real good and then add flour (if it's sticking together add more flour, little bits at a time). Bake at 325 degrees for 10 to 12 minutes or until brown.
Brown meat in shortening in a large Dutch oven. Add water, tomatoes, onion, celery, salt, pepper and brown rice. Bring mixture to a boil. Reduce heat, cover and simmer 3 hours. Add carrots and potatoes; stir well. Cover and cook over medium heat an additional 15 minutes or until vegetables are tender. Ladle soup into individual bowls; serve warm. Yields 3 quarts.
Defrost broccoli enough to separate. Mix all ingredients. Bake 40 minutes at 350°.
Beat egg whites well with cream of tartar, adding white sugar as you beat. Fold in the Ritz crackers, 3/4 cup pecans and vanilla. Mix well and pour into a greased pan, 8 x 8-inch tin. Bake at 350° for 25 to 30 minutes. Cool. Cover with whipped cream and brown sugar mixture. Sprinkle with pecans on top. Refrigerate for several hours. Cut and serve.
Cook broccoli as directed on package and drain. Mix broccoli with other ingredients. Pour into greased baking dish and bake for 30 minutes at 350°.
In a Dutch oven, cook beef and onion until meat is brown and onion is tender; drain. Combine the rest of the ingredients and stir into beef mixture. Heat thoroughly. Serve on buns. Yields 18 servings.
Cube ham and put 1 cube of ham and 1 pineapple tidbit on a toothpick. Wrap with 1/4 piece of bacon. Place all in 9 x 13-inch pan. Reserve juice from pineapple and add to 1 cup brown sugar, mustard and spices. Mix and pour over kabobs. Bake, uncovered, 1 hour at 350°. Serves 40.
Combine broth, vegetables, tomatoes, and bay leaves in soup pot. Bring to a boil. Add rice. Cover and reduce to simmer for about 5 minutes or until rice is tender. Add Tabasco and stir. Remove bay leaves before serving. Makes about 6 servings.
In food processor or blender, blend the peppers and 1/2 the vinegar until smooth. In 6 to 8-quart saucepan combine pepper mixture, remaining vinegar, sugar, butter or oil. Over high heat, bring to a boil, stirring constantly. Stir in liquid pectin and return to boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in food coloring. Fill 1/2 pint jars. Wipe jar tops and seal with lids. Process 5 minutes in boiling water.
Cook onion and celery in small amount of water until tender. Mix soup and milk. Add to rice with other ingredients. Spread grated cheese on top. Bake at 375° for 35 minutes.
Wash cabbage. Choose 8 large leaves. Scald these in boiling water to soften and leave to drain. Prepare the stuffings by frying onion until golden. Add rice, stir and add 4 tablespoons water. Bring to boil and cover. Cook slowly until tender; 15 to 20 minutes. Add meat and bacon, stir until browned. Meanwhile, shred rest of cabbage finely and boil rapidly 10 minutes. Drain and keep hot. Place a portion of rice and meat on each cabbage leaf and roll tightly. Tie with cotton strings or toothpick. Place rolls in baking dish. Make a thickening from fat and flour in a frying pan; add shredded cabbage with cream. Pour over stuffed leaves and bake in warm oven 30 to 40 minutes.
Combine first 8 ingredients. Coarsely chop eggs. Add chopped eggs to potato mixture. Chill. Combine remaining ingredients; toss with potato mixture 1/2 hour before serving. Makes 10 to 12 servings.
Set oven at 350°. Put butter in a very deep baking dish or pan. Set in oven to melt. Stir up a batter with flour, milk and sugar. Pour this over melted butter, don't stir. Put sugar and peaches on top, don't stir. Bake in moderate oven one hour. The batter will rise to the top and be brown and crisp.
Saute veggies in sesame oil. Add leftover roast beef to veggies. Add spinach. Add clear noodles and mix. Add about 1/3 cup soy sauce.
Cook sausage and drain. Separate rolls into 8 triangles. Place in bottom of pizza pan and seal. Spoon over sausage. Sprinkle with hash browns, then cheese. Beat eggs and other ingredients except Parmesan. Pour over pan; add Parmesan. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Fry bacon, until crisp, in a 3-quart saucepan. Add onion and saute two to three minutes. Pour off fat. Add potatoes and water; bring to boil. Cover and simmer 10 to 15 minutes until tender.
Mix all ingredients together and put in large casserole dish or 2 small ones. Cook in oven at 350° for 45-60 minutes.
Mix all ingredients; mix well. Pour into greased baking pan. Bake at 350° for 20 to 25 minutes until very lightly golden brown.
Cream sugar and Crisco; add eggs and molasses. Sift flour with spices; add to sugar mixture. Take spoonfuls and put butter on it; dip in sugar to press cookie. Put dab of jelly in center and bake for 8 minutes at 375°.
Mix sugar, eggs and oil. Add remaining ingredients and mix well. Drop by teaspoon into hot fat or deep fryer (275°). Fry until crisp, but not burned. Roll in sugar (while still hot), powdered sugar or your own glaze.
Mix in a gallon jug. Finish filling jug with water. Makes 1 gallon. Serve cold. Can freeze tray of punch for ice cubes.
Melt chocolate and 3 tablespoons butter on low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until smooth. Gradually add 1/4 cup sugar, creaming until light and fluffy. Blend in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla; set aside. Beat remaining eggs until thick and light. Add remaining 3/4 cup sugar, beating until thick. Add baking powder, salt and remaining 1/2 cup flour. Blend in cooled chocolate mixture, nuts, almond extract and remaining 1 teaspoon vanilla. Measure 1 cup batter and set aside. Spread batter in greased 9-inch square baking pan. Top with cheese mixture. Drop measured 1 cup batter from a tablespoon on top and swirl with a spatula to swirl. Bake 35 to 40 minutes in 350° oven. Cool. Cut in squares and refrigerate. Makes 20 brownies.
Preheat oven to 350°. Combine all ingredients; stir until well moistened. Spread mixture in a greased 8-inch baking pan. Bake approximately 25 minutes or until the chocolate chips are soft. Do not overbake! Cut into squares and roll in confectioners sugar. Cool. Pack in tin. Makes 36 to 48 squares. Keeps well!
Brown meat and drain. Add onion, garlic, chili powder, stewed tomatoes, kidney beans, tomato soup, Tabasco and sugar. Simmer 15 to 20 minutes. Serve over rice. Easy!
Heat 1 cup water and add apricot gelatin. Put unflavored gelatin in 1/2 cup cold water. Mix and then put mix with apricot gelatin. Cool slightly and add sour cream and whipped topping. Stir well. Add nuts and pour in fruit and juice. Set in a bowl or mold. Serves 6 or 8.
Preheat oven to 350°. Grease and lightly flour a 9-inch loaf pan. Bring butter and eggs to room temperature. In a large bowl, beat butter at medium speed until softened. Gradually add sugar, 1/4 cup at a time, until light and fluffy. Add eggs, one at a time, beating well. Combine flour and baking powder; gradually beat into egg mixture until just combined. Stir in orange rind, juice, walnuts and raisins. Stir. Pour into prepared pan. Bake 50 minutes or until done. Cool on wire rack 15 minutes before removing from pan.
Mix the first 6 ingredients together and pour into an 8 x 8-inch glass baking dish. Top with the remaining ingredients. Bake at 350° to 375° for 30 to 35 minutes. Serve warm with ice cream.
Brown hamburger in dutch oven until it is brown and then drain. Add onions, cabbage and celery. Cook and stir until vegetable are light brown. Stir in tomatoes, kidney beans with liquid for can, water, salt, pepper and chili powder. Heat to boiling. Turn down heat a simmer. Serve.
Stir milk into well beaten eggs; add flour and beat until smooth. Stir in fat and mix until well blended. Dip fruit, vegetables or meat into fritter batter. Drop into hot deep fat (375°) and fry until golden brown. Drain and serve hot.
Cut wings into 3 pieces. Simmer tips in broth, catsup, soy sauce, sugar and vinegar for sauce. Beat egg, water and oil. Dip wings in egg mixture. Drain on rack and sprinkle both sides with cornstarch. Heat oil and garlic to 350°. Add wings and brown on both sides. Place wings in large flat baking dish and add sauce mixture. Bake at 375° for 40 minutes.
Boil the first 4 ingredients in a saucepan. Stir in rest of ingredients and drop with a spoon onto wax paper. Let cool and eat.
Combine vegetables, soup, 4 ounces Swiss cheese, sour cream, pimento and half of dressing mix and 1/2 can onions. Season to taste. Pour into 1-quart casserole dish and bake covered 30 minutes at 350°. Top with remaining dressing mix, cheese and onion. Bake uncovered for 5 minutes longer.
Mix all ingredients. Use 1 teaspoon per glass or cupful. This is very good used for making hot tea.
Mix butter, stuffing and water or stock. Add cream of chicken soup and mix well. Add diced chicken. Put in an 8-inch square pan and bake at 350° for 20 minutes. Top with cheese and bake for another 5 minutes. Makes 4 to 6 servings.
Heat oven to 350°. Grease 9-inch pie plate. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute by hand. Pour into plate.
In a bowl, combine vinegar, salt, chili powder, pepper and garlic. Add chili sauce. Stir to combine. Finally, add oil and blend well.
Soak ham overnight in lard tin (14 to 15 pounds) with 1 cup Grandma's molasses and 1 cup vinegar. Next morning, remove ham from lard tin; rinse good and rinse can. Put ham back in lard tin with rack in bottom so meat won't stick to bottom of it. Mix 1 cup Grandma's molasses and 1 cup vinegar and pour over ham. Fill lard tin with water to cover ham, leaving space on top to boil. Put top on lard tin and put on stove. Put on high heat until it starts to a hard boil. Start to time for 1 hour.
Wash and cut cauliflower into bite-sized pieces. Finely chop onion. Mix all ingredients and chill at least 1 hour. This will keep for several days in refrigerator.
Soak beans overnight with 2 to 2 1/2-quarts of water. Cook in a covered pot on low heat until almost done. Cut bacon and onions into small pieces. Brown separately. Drain well and add to beans. Add remaining ingredients. Continue to cook on low heat 3 to 4 hours. If a more thickened sauce is desired, remove lid and increase heat for awhile. Makes 3 to 4 quarts.
Slice sausage; saute with onion until tender. Drain off fat. Stir in apples, sauerkraut, water, brown sugar and caraway seed. Blend well. Pour into 2 1/2-quart casserole. Cover with foil. Bake at 350° for 1 hour. Freezes well.
In a bowl, dissolve gelatin in boiling water. Drain pineapple (save juice) and add to gelatin. Add cold water and bananas. Pour into a 13 x 9 x 2 dish coated with nonstick spray.
Bring to boil water, margarine, sugar and salt. Remove from heat and add milk. Add instant potatoes and stir. Cover and store in refrigerator until thoroughly cooled; overnight is good.
Bake cake in square cake pan. When done, prick top with toothpick. Mix sugar and pineapple and bring to boil until dissolved; pour over cake. Cook pudding as directed and pour over pineapple mixture. Spread whipped cream over pudding and sprinkle with coconut.
Mix ingredients together with an electric mixer. Pour into well-greased 9-inch pie pan. Bake at 350° for 30 minutes or until done.
Rub oil over entire surface of meat. Combine remaining ingredients; rub over roast. Place meat	in shallow baking dish with fat side up. Bake at 350° for 20 minutes per pound. The result will be a brown outer surface with an even rareness in the middle.
Blend the egg whites until foamy/frothy. Blend the cream of tartar, salt and sugar into whites. Tint with food coloring if desired. Add any type of flavoring desired. Pipe into shapes. Bake on baking sheet with parchment paper at 200° for 3 hours. May take several baking sheets, but bake all at the same time.
Use 1/2 package (4) rolls. Do not separate; open out and press lines together. Combine brown sugar and soft margarine to cinnamon. Spread on top of first 4 rolls. Open and place remaining 4 rolls on top; press lines together. Cut in half long way,	then in small strips (about finger size). Twist and place on greased cookie sheet. Bake at 375° for 10 to 15 minutes.
Cut chicken into 3-inch strips. In large skillet cook chicken in oil over high heat until lightly browned, about 5 minutes. Add remaining ingredients except rice. Stir well. Cover and simmer 20 to 30 minutes or until vegetables are tender. Stir in rice. Cover and simmer an additional 10 minutes or until rice is tender. Makes 6 servings.