HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim excess fat from roast and set aside. Combine remaining ingredients in large shallow dish. Add meat; cover and refrigerate overnight, turning meat occasionally. Next day, place meat and marinade in Dutch oven. Cover and simmer for 1 1/2 to 2 hours or until desired degree of doneness. To serve, slice thinly. Yields 9 servings.
Assemble ingredients and equipment. Combine ingredients, using muffin method of mixing. Cut into triangles, dip into mix. Deep fat fry 375° to a golden brown; these puff up and become crisp. Drain on absorbent paper. Serve with dusting of powdered sugar, syrup or honey.
In saucepan, melt margarine; don't let burn. Crumble loaf bread into margarine. Add sugar or Sweet 'N Low to taste. Add enough sweet milk to make it thick. Heat until it starts to bubble. Sprinkle with cinnamon and eat.
Trim excess fat from brisket. Season with salt and pepper. Place meat in 13 x 9 x 12-inch baking dish. Cover with onion slices. In bowl, combine chili sauce, brown sugar, garlic and beer; pour over meat. Cover with foil.
Drain the juice of the sauerkraut and the bean sprouts. Cut up the pepper and the celery; drain the pimentos. Also chop up the onion. Mix all together. Let stand in the refrigerator overnight. Can be kept 4 weeks in the refrigerator.
Fry ground beef and drain well. Season to taste. Place in large casserole dish. Top with layer of corn, then cover with potatoes. Bake for 1 hour at 350°. Kid's love it with ketchup! Serves 4 to 6.
Peel and core pears and put through food chopper. Mix all ingredients and cook approximately 20 minutes, stirring frequently. Pour into jars; seal. Makes 3 pints.
Pecan pancakes are my aunt's pancake recipe to which I added pecans. Tried it with a mix, but it wasn't very good. At this time, we hadn't been married very long and were living in Wisconsin.
Combine peaches, sugar and lemon juice. Let stand for 1 hour; drain. Measure 1 cup syrup (add water to make cup if necessary). Add cornstarch and blend. Cook over low heat, stirring until thick. Remove from heat. Add salt, butter and flavoring; cool. Place peaches in baked shell. Pour cooled sauce over them; chill. Serve with or without cream.
Mix ingredients in large casserole dish. Sprinkle some cheese on top. May also top with bread crumbs. Bake at 350° until cheese melts well.
Grind tomatoes, onions and peppers together. Add spices and vinegar and boil until thickens (3 to 5 hours). Put into hot, sterilized pint or quart jars.
Heat oven to 350 degrees. Breast may be cut in half, to make thinner. Sprinkle chicken with salt, pepper and garlic powder. Brown chicken in frying pan until it's almost cooked through. In another skillet, saute onions and mushrooms together in a little oil, salt and pepper for taste. Put the chicken in a sprayed baking dish, pour the onions and mushrooms on top of the chicken, then place slice of cheese on each piece. Cover with foil and bake for about 20-30 min, Serve with favorite side dish.
Use small amount of oil in skillet to saute zucchini, onions and spices. Line 9-inch pie plate with crescent dinner rolls. Spread mustard on top. Fill with hot zucchini mixture. Add beat up eggs. Sprinkle cheese on top. Bake in 350° oven for 1 hour.
Beat the butter until it is light and creamy. Beat in 1/2 cup sugar. Sift the flour with the salt and baking powder. Fold into butter mixture. Place the dough on a cookie sheet and pat into a rectangle, 1/2-inch thick and approximately 4 x 10-inches in size. Mark into 1 x 2-inch bars. Sprinkle with remaining 2 tablespoons of sugar and bake in center of 350° oven for 15 minutes. Cut into bars and store in an airtight container.
Cook squash and drain. Mix all ingredients together. If too dry, add a 1/2 cup milk. Pour in a casserole dish and bake 30 minutes at 350°. Take out. Sprinkle the grated cheese on top. Put back in oven and melt.
Heat oven to 350°. Mix in butter, soup, onion, powder, pepper, vegetables and chicken; place in baking dish. Cut biscuits in 4 pieces; place on top. Bake about 25 minutes or until golden brown.
Cream together the first four ingredients. Now add 3 eggs and cream real good. Add soda, cream of tartar and flour. This is a soft dough. Drop by teaspoonfuls on ungreased cookie sheet and flatten slightly with a fork. Bake in 375° oven for 10 to 12 minutes.
Preheat oven to 425°. Dip chicken into 1/2 cup buttermilk. Roll chicken in mixture of flour, salt and pepper. Melt margarine in 9 x 13-inch dish. Place chicken in dish. Bake 30 minutes, uncovered. Turn chicken over and bake 15 minutes more. Turn chicken again and pour mixture of 1 cup buttermilk and mushroom soup. Bake 15 more minutes.
Combine the first 7 ingredients in a 4 quart bowl. I use a food processor to chop all the vegetables. Do not chop too small. Put all vegetables in liquid and let stand overnight. It will keep up to a week in the refrigerator and will not get soggy. Great summer dish with fresh veggies.
Mix the first 6 ingredients; pour into a casserole dish. Top with cracker crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Clean chicken and pat dry with paper towels. Place in baking pan (9 x 9-inch). Mix together soup and sour cream. Pour over chicken. Sprinkle with paprika. Bake at 325° for 1 hour or until done.
In large bowl of electric mixer, beat egg whites with cream of tartar and salt until whites hold soft peaks. Gradually add 1/2 cup of the sugar, beating until whites are stiff but not dry. Transfer to another large bowl. Put yolks in unwashed mixer bowl. Beat until thick. Add remaining sugar, 1 tablespoon at a time, beating yolks very thick and ivory colored. Add lemon rind, lemon juice and water, beating until just blended. Beat in flour at a very low speed or fold in by hand. Add mixture to meringue, gently but thoroughly folding in with a rubber spatula. Turn into ungreased 10-inch tube pan. Spread evenly. Cut through batter with spatula several times to break any air bubbles. Bake at 325° for 1 hour or until tester inserted near center comes out clean. Invert on wire rack to cool. Loosen cake from sides of pan with spatula. Set on serving plate. Sift powdered sugar over top if desired. Garnish with lemon slices and leaves before serving.
Mix pudding, water and juice drained from pineapple and oranges. Bring to a boil. Remove from heat. Add jello and stir. Cool and add fruits.
In a large skillet, cook sausage until brown. Drain and reserve two tablespoons of drippings in skillet. Blend in flour; brown, stirring constantly. Add milk. Bring to a boil. Reduce heat. Add sausage, salt and pepper. Simmer 2 minutes. Serve over hot split biscuits.
Chop vegetables and drain sauerkraut. Cover sauerkraut with water and drain again, well. Put all ingredients together and mix well.
Combine oil, eggs, sugar, zucchini and vanilla in a large bowl. Blend well. Stir in flour, soda, salt, baking powder and cinnamon. Stir in nuts and raisins. Put into 2 well greased loaf pans. Bake at 325 degrees for 1 hour or until done.
Preheat oven to 375°. Mix first 7 ingredients and then gradually add flour, stirring lightly. Pour into lined muffin tins and bake for 15 to 20 minutes until golden brown. Makes 12+ muffins.
Layer first 4 ingredients in large salad bowl. Mix mayonnaise, cheese and sugar. Spread over other ingredients carefully over top to sides. Sprinkle with bacon bits if desired. Make the night before.
Preheat oven to 400°. Brown and drain ground beef. Cook noodles till tender. Mix mozzarella cheese, ricotta cheese and parsley flakes all together. Mix ground beef and Ragu sauce and cook till hot. In a 13x9x2-inch pan spread a layer of ground beef and sauce on the bottom of pan. Then put a layer of noodles. Then spread out layer of cheese mixture, another layer of noodles, then the rest of meat and sauce mixture on top of noodles. Cook at 400° for 50 minutes. Take out and spread mozzarella cheese on top and bake another 10 minutes or until cheese is melted.
Heat milk and pour over bread crumbs. Add butter and let stand a few minutes. Combine sugar, egg yolks, salt and lemon juice; add to crumbs. Bake in 350° oven about 1 hour. When done, top with stiffly beaten egg whites, sweetened with 1/2 cup sugar. Return to oven to brown, about 5 minutes.
Beat well cake mix, water, oil, Jell-O and strawberries. Beat in eggs, one at a time. Bake in 3 layers at 350° for 35 minutes or until cake springs back. Flour cake tins really well. This can also be cooked in a tube pan, then split and filled with icing.
Sift flour, salt, soda and cinnamon together.	Make a well in the dry ingredients. Add nuts,	oil, vanilla, sugar, raisins and coconut. Add eggs and grated carrots. Mix until well blended. Pour into well-greased loaf pans. Let stand 20 minutes before baking. Bake at 350° for about 40 to 45 minutes. Cool before slicing.
Mix cake mix, flour and jello mix. Add water and oil. Blend. Add eggs one at a time. Add half package raspberries. Spray 9 x 13-inch pan with Pam. Bake 30 minutes at 350°. Frost with sugar, butter and half package raspberries. Yum! Yum!
Mix all ingredients together and roll out. Yields 4 pie crusts. What part not used can be placed in wax paper and put in the freezer for your convenience.
Brown meat, breaking the pieces and stirring about 5 minutes. Add corn, water, tomatoes and seasonings and bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Makes 4 servings.
Combine and bake in greased casserole at 400° for 15 minutes. Reduce to 350° and bake for 45 minutes more.
Mix Jell-O dry (no water) with all the rest of the ingredients. Chill.
Bake cake mix according to directions; let cool, then crumble. Layer all ingredients one by one into punch bowl until all ingredients are used. Top with Cool Whip and nuts.
Mix graham cracker crumbs, butter and 1 teaspoon of sugar and press into a 9 x 13-inch pan.
Peel tomatoes after submerging them in boiling water for 10 seconds. Cut them into pieces and set aside. Cut broccoli into small flowerets. Cook broccoli in boiling water 3 to 4 minutes, just until tender. Put broccoli in cold water to retain color. Boil spaghetti. While spaghetti is cooking, warm oil in skillet with garlic and red pepper flakes. When hot, add tomatoes and parsley. Stir and cook for several minutes. When spaghetti is just about done, return the broccoli to the water to warm, then drain spaghetti and broccoli. Serve spaghetti and broccoli with tomato mixture and Parmesan cheese on top.
Mix all ingredients together. Great served with a loaf of sourdough bread. Scoop out the center of the loaf of bread and cut into small pieces. Fill the middle of the loaf with dip and eat with the bread pieces.
In a Dutch oven, brown meat. Drain. Stir in sauce and pasta. Set aside. In a bowl, combine egg, Ricotta and Mozzarella. In a 9 x 13-inch pan, spread half of the pasta mixture; layer cheese mixture over all. Top with remaining pasta. Bake, covered, at 375° for 40 minutes. Top with Romano. Bake until cheese melts.
Preheat oven to 375°. Grease an 8-inch square baking dish. Brown ground beef (drain). Mix sour cream, mayonnaise, cheese and onion. Set aside. Mix biscuit mix and water to form a soft dough. Pat in pan, pressing 1/2-inch up sides. Layer beef, tomatoes and green pepper in pan. Spoon sour cream mixture over top. Sprinkle with paprika, if desired. Bake until edges of dough are light brown, about 25 to 30 minutes.
Add shrimp to food processor with mayonnaise, lemon juice, sherry, salt and pepper; puree until smooth. Transfer to small bowl and stir in parsley. Trim crusts from bread. Place 2 slices end to end, overlapping 1/2 inch. With rolling pin, roll bread into a very thin, 7 x 4-inch rectangle; spread lightly with butter and then with 2 tablespoons shrimp puree. Roll bread up tightly from 4-inch side, jelly roll fashion. Wrap in plastic wrap and refrigerate up to 4 hours. Repeat with remaining bread. To serve, slice thin and arrange on trays.
Cream butter and sugar in mixing bowl. Mix eggs in separate bowl. Add in butter and milk. Mix in flour slowly. Mix well. Bake at 325° for 1 hour.
Do not use mixer. Sift flour, sugar, salt and cinnamon. Leave a little flour to pour over the nuts. Mix all ingredients with spoon. Pour into tube pan sprayed with Pam and bake at 325° for 1 hour and 10 minutes. Let stand until cool.
Mix cake mix, Mandarin oranges, eggs and oil together for 20 minutes. Bake in greased and floured pan at 350° for 30 to 35 minutes.
Preheat oven to 350°. Cook bacon until crisp; drain and crumble. Saute onion in bacon drippings until transparent. Combine beans and onion; put in casserole dish. Stir catsup and brown sugar together; pour over beans. Sprinkle bacon over top. Cover and bake 1 hour. Makes 3 to 4 servings.
Cream shortening, sugar, eggs and salt; add 1 1/2 cups flour. Use one cup flour on nuts and fruit, then add to mixture with vanilla. Mix well; roll into balls and bake 15 or 18 minutes on cookie sheets in a 325° oven.
Beat egg whites until stiff. Combine yolks, oil and milk with dry ingredients. Stir in apples and nuts. Fold in egg whites. Cook on hot griddle.
Preheat oven to 400°. Combine first four ingredients in a large skillet and cook until sausage browns. Add mushrooms, stir and drain everything; set aside.
Brown ground beef, onions and garlic; drain. Saute zucchini until tender; combine with the rest of the ingredients. Pour into pie crust. Bake at 375° for 45 minutes. Put cheese on top; bake until melted.
Combine flour, sugar, baking powder, baking soda and salt. Add shortening, 1/3 cup buttermilk and bananas. Add 1/3 cup buttermilk; fold in eggs and add chopped walnuts. Bake in 350° oven for 40 to 50 minutes.
Blend pudding, milk and powdered sugar until smooth. Blend in Cool Whip. Grease a 9 x 12-inch pan (or spray with Pam). Line with graham crackers. Spread with pudding-Cool Whip mixture. Top with crackers, pudding and crackers, until mixture is used up. Finish with crackers. Spread icing on last layer of crackers. Add nuts, if desired. Refrigerate.
Mix first 5 ingredients and pour in buttered casserole dish. Top with Rice Krispies and 1/2 stick butter. Bake at 350° until potatoes are done.
Mix above and pour over cake mixture. Bake 45 minutes at 300° or 350°.
Mix as you would a cake. Drop by teaspoon on a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Fill when cool with Whoopie Pie Filling.
Butter 9 x 13-inch baking dish; line bottom with toasted bread cubes. Sprinkle raisins and pecans over bread cubes. Mix sugar, cinnamon, nutmeg and salt; add milk, eggs, hot water and vanilla. Pour over bread mixture in baking dish and bake at 375° for approximately 30 to 35 minutes, or until brown.
Mix first 5 ingredients well, add salt and pepper to taste. Pour into a greased 9 x 13 pan. Bake in oven 350 degrees for 30 minutes, top with crackers and butter and return to oven for another 20 minutes (until golden brown and bubbly).
Combine all in a large bowl. Cover. Put in icebox for about 24 hours.
Put sausage in a large heavy iron skillet and cook. Add onion and cook until onion is clear. Add parsley and garlic. Cook until parsley is limp. Add water for tomatoes (mashed with spoon), thyme and salt. Bring to a boil. Add rice and shrimp. Stir and cover. Cook on low heat. Stir often and lift rice with fork. Add more liquid if needed (1/2 cup). Cook 30 minutes or until rice grains are tender and separate easily.
Marinate for 1 hour. Just before serving, toss lightly with 1 head of romaine lettuce (torn into bite size pieces).
Blend all ingredients together. Pour into prepared tube pan. Bake at 350° for 45 minutes. Glaze or spread with Cream Cheese Icing. Good holiday dessert!
For first layer, dissolve black cherry Jell-O in 1 cup hot water and add drained Mandarin oranges. Pour into jello mold and chill until firm.
Soften and cream butter/margarine and cream cheese. Add sugar gradually and cream well. Add eggs, one at a time, and beat after each. Add vanilla and beat. Add flour, about 1 cup at a time, and beat well each time, scraping sides of bowl. Pour batter into greased and floured 10-inch tube or Bundt pan. Bake at 325° for about 1 1/2 hours or until done.
Puree all ingredients in a food processor or blender until smooth. Spoon into 4 dessert dishes. Chill well before serving.
Mix Cool Whip and crushed shortbread. Spread half on bottom of a 9 x 13-inch cake pan. Chill until firm. Add layers of sherbet. Top with remaining shortbread mix. Save a few crumbs and sprinkle over top. Freeze overnight.
Mix milk, pineapple and a couple cans of Orange Crush together; pour into ice cream freezer. Pour remaining Orange Crush into ice cream freezer. Pack with ice and salt. Mix until frozen.
Stir together cereals, pretzels, crackers and peanuts in a large microwaveable bowl; set aside. Stir together remaining ingredients until blended. Pour over cereal mixture in bowl, stirring until evenly coated. Microwave on High for 10 minutes, stirring every 3 minutes. Spread on aluminum foil or paper towels to cool. Store in airtight container.
Mix ground beef and rice. Stir in salt, black pepper, celery salt, green pepper, grated onion and garlic. Form into 18 small meat balls. Pour tomato juice into large skillet. Add cloves, Worcestershire sauce and sugar. Mix well and add meat balls. Cover and simmer over low heat 30 to 40 minutes or until rice is tender throughout.
Cook and drain ground beef for 4 to 5 minutes. Add water and sauce to beef. Mix egg and cottage cheese or Ricotta cheese
Grease a Bundt pan with Crisco. Sprinkle 1 cup chopped nuts in bottom of pan. Mix all ingredients well. Pour over nuts. Bake 1 hour at 350°.
With a fork or pastry blender, crush half of strawberries. Stir in cornstarch and sugar. Cook over medium heat, stirring, until clear and thickened. Cool. Slice rest of strawberries into halves and fold into cooled mixture. Turn into baked crust. Refrigerate until well chilled. Serve with whipped topping.
Mix all ingredients together and put into 10-inch unbaked pie crust. Bake at 350° for 45 minutes. Easy and delicious!
Combine all ingredients; press into bottom and sides of 9-inch pie plate. Bake in preheated 350° oven for 12 to 15 minutes. Cool completely.
Slice raw cabbage in about 3/4 to 1 inch slices. Cook on top of stove until fork tender. Drain. Place in casserole.
Cover pickles in water for 3 hours. Turn once during 3 hours. Squeeze out. Drain. Cook 15 to 20 minutes, then jar. Makes 6 1/2 pints.
Whip the cream cheese until fluffy. Add milk while whipping. Continue whipping, adding lemon juice and vanilla. Pour into graham cracker pie crust. Chill 2 to 3 hours. Pour pie filling on top. Serve.
Cream together cream cheese, olives, chilies and Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving, cut into 3/8-inch wide pieces and serve with salsa for dipping.
Mix first 5 ingredients, then add sifted flour and dry ingredients. Oil and flour 2 loaf pans. Pour in batter and bake 1 hour and 15 minutes at 325°.
Cook potatoes. Mash and mix all ingredients (can be made the night before). Bake at 350° for 45 -60 minutes till heated through. Leftovers will last up to two weeks. However, they won't be around that long. Delicious!
Brown sausage and drain well. Beat eggs, milk, salt and mustard. Gently stir in cheese, sausage and bread. Place in buttered 9 x 13 dish. Refrigerate overnight or at least 6 hours. Place in cold oven. Bake 45 minutes at 350°. Serve with sweet rolls or toasted English muffins.
Dissolve Jell-O in 1 cup boiling water, then add remaining ingredients. Chill.
Mix ground beef, onion, salts, cereal, eggs and pepper. Shape into balls. Combine remaining ingredients in a skillet and simmer for 5 minutes. Place meatballs in sauce and cook slowly for 1 hour. Yields 65 meatballs.
Combine dry ingredients in large bowl. Add all remaining ingredients, except the water. Beat for 2 minutes. Stir in boiling water; batter will be runny. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Top with your favorite icing or powdered sugar.
Chop hearts, mix with rest of ingredients and chill well. Serve with crackers.
Mix together first 4 ingredients. Mix well (mix will be crumbly). Form into 1-inch balls. Put in refrigerator overnight on waxed paper.
Fry hamburger until brown. Add mushroom soup; stir in cheese until blended in. Then lay Tater Tots on top and cover complete package of Tater Tots. Put in oven at 350° until bubbles around the pan. Then take out. Feeds 8 to 10 people.
Bake sweet potatoes and mash. Mix in sugar, butter, eggs, vanilla and milk. Put in 13 x 9-inch baking dish.
Grease tube pan. Put pecans on bottom to cover well. Place rolls on top of nuts. Pour dry pudding mix next, brown sugar over pudding, then cover with pecans. Melt butter. Pour over pecans. Put wax paper on top and a towel. Let rise overnight on countertop. Next morning, bake at 350° for 25 minutes.
Combine juices and sugar, mixing well. When ready to serve, add ginger ale. Serve over ice. Garnish with fresh strawberries, if desired. Makes about 3 quarts.
Cook vegetables according to package directions; drain. Boil potatoes until tender. Saute onion in a little butter. Prepare gravy mix according to package. Mix crawfish, potatoes, vegetables and onions together with gravy. Pour into unbaked pie shell. Cover top with second pie crust. Cut a few slits in top of crust. Flute edges. Bake at 350° for 30 to 45 minutes or until golden brown. Let sit for 5 minutes.
Chop the onion and pepper. Mix and put in 13 x 9 pan. Bake at 300° for about 3 hours. Stir occasionally.
Use 9 x 13-inch pan, preheat oven to 350°. In a large bowl, mix Ricotta, 1 cup Mozzarella cheese, egg, spinach, salt, pepper and oregano. In greased baking dish, put about 1/2 cup sauce, spread noodles to cover. Add cheese mix and some sauce. Repeat with noodles, cheese mix and sauce. (You can make as high as you wish.) Top with the remaining 1/2 cup of Mozzarella cheese. Pour hot water around edge, cover with foil and bake for 1 hour and 15 minutes. Let stand for 15 minutes before cutting so it gets a bit firm.
Peel and slice sweet potatoes. Cover with water. Boil potatoes until they are almost done. Make crust and line the pan. Dip potatoes out of the water; put them in the pan.
Cook and stir bacon and onion in 2-quart saucepan until bacon is crisp and onion is tender. Add enough water, if necessary, to reserved clam liquid, to measure 1 cup. Stir clams, liquid, potato, salt and pepper into onion mixture. Heat to boiling; reduce heat. Cover and boil until potato is tender, about 15 minutes. Stir in milk. Heat, stirring occasionally, just until hot (do not boil). Yields 4 servings, 240 calories per serving.
Cook onions and potatoes in boiling water until they are very tender. Save 1 cup of potato water. Run the cooked vegetables through a sieve. Blend flour, butter, salt and pepper and add potato water. Cook well. Add milk and sieved vegetables. If necessary, beat three minutes with an eggbeater to get well blended. Cook 15 minutes and serve hot. Serve with crackers. Serves 4.
Melt chips and condensed milk together in a double boiler or microwave. Stir in nuts and marshmallows. Spread it on a greased 9-inch square dish. Chill about 2 hours. Cut into small squares. Very rich. Makes 2 pounds.
Cook chicken until tender and chop into bite-size pieces. Heat soup and canned milk together. Melt butter together with 1 cup chicken broth. Mix all with cornbread stuffing mix, including the packet that comes with the stuffing mix. Place in a 9 x 13-inch greased casserole dish. Bake at 350° for 30 minutes. Serves 6-8.
Layer ingredients. Bake at 350° for 30 minutes. Last 5 minutes put can of Durkee dried onion rings on top and brown.
Cut corn from cobs. Melt oleo in skillet over medium heat and saute onion. Add corn, then zucchini. Cook, covered, about 20 minutes, stirring occasionally. Serves 3 to 4.
Combine potatoes, onion, soup, 1/4 cup melted butter, sour cream and cheese. Mix well. Add this mixture to the hash browns. Spread in large buttered casserole dish or 9 x 13-inch cake pan. Top with corn flake crumbs and 1/4 cup melted butter. Bake at 350° for 50 minutes.
Melt chocolate and butterscotch chips with peanut butter. While still hot add marshmallows and peanuts. Pour into 9 x 13-inch pan. Let cool.