HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, onion, and bell pepper. Drain; then add other ingredients. Bake for 45 minutes at 350°. May be simmered on top of stove or crock pot.
We have our own cherries. I use cherries, water, sugar and red food coloring. Bring to boil. Mix with water and 3 heaping tablespoons Clear-Jel and put in boiling cherries. Stir until thick enough. Put on low heat and let it slowly boil 5 minutes or so.
Heat oven to 400°. Heat butter in 2-quart casserole in oven until melted. Stir in remaining ingredients except spinach and biscuits. Bake 20 minutes, stirring once, or until sauce is slightly thickened. Stir in spinach, prepare biscuits, place around edge of casserole, overlapping biscuits slightly to fit. Increase oven heat temperature to 425°. Bake 15 to 20 minutes longer or until biscuits are golden brown. Makes 6 servings.
Drain corn. Add dressing; marinate overnight. Just before serving, add Fritos.
Melt butter and add other ingredients and mix well. Press into pie pan and bake for 8 minutes at 350°. Cool and fill. Perfect for lemon icebox pie.
Heat oven to 325°. Butter a 5 1/2 cup souffle dish or 1 1/2-quart casserole dish. Cook broccoli as directed on package; drain. Beat baking mix, milk, eggs and salt with hand beater until smooth. Stir in broccoli and cheese. Pour into dish and bake until knife inserted in center of dish comes out clean, about 1 hour. Serve immediately.
Brown meat, pepper and onions. Drain and add spices and tomatoes. Simmer for 20 minutes. Add corn and simmer another 10 minutes.
Place chicken in a shallow pan. In small saucepan, melt margarine and stir in rest of ingredients. Pour over chicken. Bake, uncovered, 45 minutes at 375°.
Attend church faithfully. Come to every Baptist Women's meeting for further instructions. Read Prayer Partners every day and pray for the needs listed.
Make cake according to directions on box and put in a 13 x 9-inch cake pan. Put in oven.
Mix first 4 ingredients in Dutch oven. When melted and at full boil, boil for 1 minute, stirring constantly. Remove from heat and stir in peanut butter until melted. Stir in oatmeal and coconut. Mix until well coated and spoon onto waxed paper by tablespoons. Allow to set and serve.
Cream together butter and sugar. Add eggs and vanilla. Add flour mixture (flour, soda, baking powder and salt), a little first, then some sour cream. Keep alternating flour and sour cream, ending with flour.
Spread pie filling in bottom of 9-inch square pan. Stir together cake mix, lemon juice, nuts and margarine. Crumble over pie filling. Bake 40 to 50 minutes at 350°. Cool before serving.
In a large saucepan, cook onion in margarine until tender. Blend in flour, salt and pepper. Add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Add cheese. Remove from heat when melted.
Set aside baked crust. Set aside strawberries. Filling should be made so it will cool. Recipe is for 1 quart of berries.
Peel and core apples. Cut into fourths. Mix and cook sugar, water and red hots in skillet for 8 to 10 minutes. Drop in apples (core side down). Cover and cook 6 to 8 minutes. Remove cover and turn each apple quarter over and continue cooking until apples are clear and tender, but not mushy. Remove apples to dish; continue cooling syrup about 5 minutes. Pour over apples to glaze. Serve warm or cold.
Dice apples. Add celery, nuts, salt and mayonnaise and mix. Peel and slice carrots, then arrange in a nest shape on lettuce leaves. Fill nest with apple mixture and serve with French dressing over carrots. Serves 4.
Mix yeast with water. Allow to ripen. Add milk and shortening, then add sugar, salt, eggs and 1/2 of the flour. Mix for 2 minutes, then add balance of flour by hand. Smooth dough and place in greased bowl. Cover with cloth; place in warm place until double in size. Separate dough into 2 parts and roll into circle. Cut with sharp knife into 16 pie-shaped pieces. Roll each pie-shaped piece from wide end. Place on cookie sheet; let stand for 1 hour. Bake at 400° for about 15 minutes (less baking time if they are going into the freezer). Makes 32 rolls.
Combine all of the ingredients in a large saucepan. Cover and simmer 45 minutes. Stir occasionally.
Brown meat, do not drain. Add cut up medium onion when meat is almost done and finish cooking. Add green beans and tomatoes with salt and pepper to taste. Serve with cornbread and green salad.
Preheat the oven to 350°. Coat a 6-cup baking dish with the cooking spray. In a medium bowl, toss the blueberries with the orange flavoring and 1 teaspoon of the granulated sugar and let stand, uncovered, at room temperature for 30 minutes.
Peel off any thin tissue on steak. Score surface of steak lightly (both sides) in a large, diamond pattern, using a very sharp knife. Mix oil, soy sauce, lemon juice, onion, garlic and pepper in shallow dish. Marinate steak in sauce, turning occasionally. Refrigerate for at least 12 hours or overnight. To broil, remove from marinade and place on grill. The steak will be more tender if not grilled too long. Slice in very thin diagonal slices at an angle against the grain of the meat. Serve immediately.
Beat cream cheese, egg yolk and 1/4 cup sugar until smooth. Cut crust off bread and roll each slice out with rolling pin. Spread mix on each piece. Put seam side down on parchment paper-lined pan. Mix 3/4 cup sugar and cinnamon. Brush butter over and roll each in cinnamon/sugar mix. Put seam side down. Cover and freeze 2 hours or up to 2 months. Bake at 400° for 10 to 12 minutes.
Saute okra in a small amount of cooking oil until completely cooked. Remove okra from pan and brown ground beef in the same pan. When beef is cooked, add all ingredients together and let simmer together for 5 to 10 minutes, or until thoroughly heated. Serves 8.
Toast pecans in 350° oven about 5 minutes. Beat eggs until light. Slowly add sugar. Beat in margarine and vanilla. Blend together dry ingredients and add alternately with bananas, beating after each addition. Mix in 3/4 cup pecans that have been chopped. Retain about 1/4 cup larger pieces for top of cake. Grease and flour 2 (9-inch) cake pans. Pour mixture into pans and bake for 25 to 30 minutes at 350°. Frost layers with vanilla, powdered sugar frosting. Arrange 1/4 cup pecans on top of cake.
Press cookie dough into pizza pan. Bake according to package directions or until golden brown; cool.
Coat pork chops on both sides with seasoning. Place on baking sheet. Cover with foil. Cook 45 minutes to 1 hour depending on thickness at 350°.
In a large bowl, mix ground beef, rice, onions, salt and pepper. Form into balls. Arrange in a baking pan and bake for 10 minutes at 350°. Remove from oven and blend in tomato sauce, water and garlic powder. Pour over meat balls. Cover with aluminum foil and bake approximately 45 minutes at 350°.
In a micro- safe bowl, cover onions and celery with water and cook high for 5 minutes. Combine all the ingredients into a saucepan and cook on med-low until potatoes are tender, 25 minutes.
Put sugar, water and cornstarch in saucepan. Heat, stirring until clear. Remove from heat and add strawberry Jell-O. Mix until Jell-O is melted. Place sliced strawberries in pie crusts and spoon Jell-O mixture over them. Chill in refrigerator, then spread with Cool Whip over top. Garnish with reserved strawberries. Cut in half.
If a large amount of shrimp is used, other ingredients will need to be increased or doubled. Keep everything refrigerated while waiting for flavors to mix and marinate shrimp.
Cook chicken until tender. Line sides of pan with dough rolled real thin. Put in a layer of chicken pieces, then cut 3 eggs in slices. Add a few pieces of real thin dough. Slice in other eggs. Dot this with butter and sprinkle with black pepper. Pour in part of broth. Roll more dough very thin; cut into narrow strips and place lattice-like on top of pie. Add more butter on top. Bake pie until nearly done. Add more broth and milk. Test for dryness.
Core and slice cabbage (1/4-inch thick). In very large bowl, mix cabbage, grated carrot and vinegar. Slowly mix in salad dressing, using only enough to suit your palate. Chill before serving.
Pour 7-Up and Welch's white grape juice into punch bowl. Slice the strawberries and put in 7-Up-grape juice mixture. Stir gently. If desired, chill for 15 to 20 minutes. Enjoy.
Heat butter in saucepan and saute onion about 3 minutes until softened. Stir in flour. Add broth and milk gradually, stirring with wire whisk to form smooth sauce.
In a bowl, combine butter, sugar and eggs. Mix well. Combine flour, baking powder and salt into the butter mixture, alternating with eggnog. Mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries. Spoon into greased loaf pan. Bake at 350° for 70 minutes or until it tests done.
Using 9 x 13-inch pan, put browned, seasoned and drained crumbled hamburger in bottom. Prepare stuffing as directed on box, then spread on top of hamburger. Mix soups with 1 can of water and pour over dressing. Bake at 350° for 1 hour.
Prepare thin white sauce. In a heavy skillet, melt 6 Tbsp. margarine. Blend in 3 Tbsp. flour with a wire whisk. Slowly pour in 3 cups milk, stirring constantly. Cook for 2 minutes
Drain pineapple and save syrup. In mixer, combine cream cheese, Ricotta cheese, 1/2 cup sugar, egg yolks, lemon peel and vanilla. Blend well together. Stir in drained pineapple. Place a leaf of filo in a well buttered 9 x 12 x 2-inch baking pan. Brush with melted butter and repeat with 8 leaves. Spoon on pineapple cheese mixture and spread evenly. Top with remaining filo leaves, brushing each with melted butter.
Combine all ingredients and mix well. Let stand 15 minutes. Pop hot dogs in batter and fry at 325° or 350°.
Thaw hash browns. Add rest of ingredients; mixing well. Pour in greased 9x13 pan. Top with crushed flavor chips. Bake at 350 degrees for 1 hour.
Stir Ricotta cheese by hand or mixer until granular. Mix eggs, sugar and cream with flour. Combine with Ricotta cheese. Add almonds and vanilla; mix well.
Preheat oven to 350°. Place ham in a large roaster and arrange the strawberries on top. Mix the wine, water and mustard together and pour over the ham, letting it drip down the sides. Bake for 1 hour, basting every 20 minutes. After the ham is baked, slice and serve with Strawberry Sauce.
Mix first seven ingredients in large bowl. Toast muffins under broiler until lightly browned. Divide meat among muffins. Broil 4 inches from heat for 8 to 10 minutes until meat is done. Place cheese slices on top. Return to broiler until cheese is melted.
Keep 8 crackers aside. Break the rest in 4 and mix rest of ingredients together, mixing well. Put in casserole dish. Crush remaining crackers and put on top. Bake at 350° for 1 hour.
Dissolve jello, sugar and salt in boiling water. Add lemon juice; chill until very thick. Add evaporated milk and whip until fluffy. Meanwhile, mix butter and vanilla wafers. Press firmly into 11 x 7 x 1 1/2-inch pan, reserving 1/3 cup crumbs for garnish. Spoon gelatin mixture into pan. Sprinkle reserved crumbs, chill until firm. Makes approximately 24 servings.
Combine stock or broth, 2 teaspoons salt and 2 teaspoons pepper in a heavy 6-quart saucepan; bring to a boil.
Combine the onion and squash in a pan with a small amount of water and salt. Cook until tender. Drain. Add 2 Tbsp. of butter, dash of salt and pepper. Meanwhile, in a medium size mixing bowl, beat 2 eggs slightly, add 1/2 cup half and half or milk. Combine with the squash mixture. Fold in 1 cup of grated Cheddar cheese. Put in a greased baking dish, sprinkle with cracker or bread crumbs. Bake at 350 degrees for 30-40 minutes, or until bubbly and brown on top.
Blend cake mix, oil and eggs until moistened. Add mandarin oranges with juice; mix well. Bake at 350° in 3 layers (greased and floured) for approximately 25 to 30 minutes.
Mix first 4 ingredients. Bake for 15 minutes at 400° in 9 x 12-inch pan. Crumble with fork after baking. Mix powdered sugar and cream cheese. Fold in Dream Whip. Spread mixture over top of nut mixture. Spread pie filling over cream mixture. Refrigerate overnight.
Place prunes, apricots and pineapple in deep 9-inch round casserole. Combine pie filling, water and sherry. Pour over fruit mixture, mixing well. Stir in almonds. Bake at 350° for 1 1/2 hours.
Boil chicken gizzards about 30 to 40 minutes. Cook rice as directed on back of package. Cook carrots with 1 can of chicken broth, reserved chicken broth, celery, onion flakes, salt and pepper. Then add to chicken and rice. Add water if needed. Cook everything all together for 20 minutes.
Cook hamburger, drain and set aside. Simmer cabbage and onion in fry pan with butter or olive oil. Add enough water to steam fry. Stir hamburger and cabbage mixture together, add tomato soup. Pour into casserole dish and bake at 350°F for 35-40 minutes.
Slice off top 1/3 of cake and set aside. Hollow out center of remaining cake leaving a 1-inch shell. Put shell on serving dish. Melt morsels over low heat, stirring occasionally until smooth. Let cool. Beat 1 cup whipping cream until stiff (until firm peaks form). Fold in chambord and melted chocolate. Spoon into cake shell. Put top back on cake, pressing down gently. Beat remaining 2 cups whipping cream until foamy. Add powdered sugar and beat until firm peaks form. Spread on cake. Garnish with raspberries or grated chocolate.
Cook meatballs as you normally would. Keep rolled small. Warm broth. Add chopped spinach and boil. Add precooked meatballs. Reduce to slow simmer. Add acini de pepe until they are fully cooked. Add 3 tbsp grated cheese and serve.
Saute bell peppers, green onions, medium onions, celery and garlic in small amount of cooking oil. Add water to vegetables and boil until tender. Add parsley flakes, bay leaves, tomato paste, tomatoes, crab boil, red pepper and salt.
Cream sugar and oil. Add 4 beaten eggs. Sift 3 1/2 cups flour, baking powder, nutmeg, allspice, cinnamon, salt, soda and cloves together. Add 2/3 cup water, potatoes and nuts. Bake 1 hour at 325° to 350°. Makes 3 loaves.
Combine until dough sticks together. Make into balls, 1 1/2 inches. Bake at 350° for 25 minutes or at 425° for 10 to 15 minutes.
Shred cabbage and carrot. Sprinkle the salt; set aside for 1 hour, then rinse and squeeze dry.
Stir together dry ingredients in large bowl. Heat raisins and apple juice concentrate in small saucepan. Boil 3 minutes or until raisins become soft. Pour juice and raisins in blender and process until smooth. Add egg, vegetable oil, vanilla and banana. Blend until smooth. Add blender mixture to dry ingredients and stir well. Stir in carrots. Pour into greased loaf pan and bake at 350° for 45 minutes. Makes 12 servings.
Place roast in 9 x 13-inch baking dish. Do not brown meat first. Blend other ingredients and pour over meat. Cover tightly with foil. Bake at 325° until tender, about 3 hours.
Mix the stuffing mix with the mushrooms and bell pepper. Spread half of mixture in bottom of a 3-quart casserole dish.
Combine all and spread with 1 can Contadina tomato paste and bacon strips. Makes 2 casseroles or one 3-quart casserole. Bake at 375° for 1 hour. Can be made day before baked.	Flavor even better.
Peel and devein shrimp. Drain and pat dry. In electric blender, blend garlic, ginger, jalapenos, lemon juice, salt and black pepper. Blend on high speed until you have a smooth paste. In bowl, combine shrimp and paste from blender. Mix well. Cover and leave unrefrigerated 1 hour. (If you wish, leave longer, refrigerate.) Ten minutes before serving, heat oil in skillet over high heat. Add cinnamon, cardamom, cloves, peppercorns and bay leaf. Stir 10 seconds or until bay leaf darkens. Put in shrimp and marinade. Cook and stir constantly only until shrimp turn opaque and pink all over. Remove shrimp and any whole spices that cling with slotted spoon and place in bowl. Add turmeric to contents of skillet. Stir over hot burner until sauce becomes thick and pastelike. This will take a few minutes. Put shrimp back in skillet. Stir to coat shrimp well. Serve over rice. Garnish with sliced scallions. (Warn people not to bite into whole spices.)
Fix peas according to directions on package. Drain and put in	bottom of dish. Layer the onion next, then the water chestnuts.	Next, layer the celery. On top of the celery, put the bell pepper. Next put a layer of shredded lettuce. Cover this with the mayonnaise. Refrigerate until ready to serve. This is best when you refrigerate it overnight.
Sift flour, baking powder and salt. Beat eggs until lemony; add sugar, vanilla and oleo. Gradually add flour mixture. Mix to make soft dough, adding more flour, if needed. Knead a few times until smooth. Roll out 1/4-inch thick on floured board. Cut in squares; make a slit in center, about 1-inch and slip the corner in slit to make a bow. Fry in deep oil until light brown. Sprinkle with confectioners sugar.
Thaw pastry at room temperature 30 minutes. Pre-heat oven to 350°F. Mix egg and water and set aside. Mix Pepper Jack, Parmesan, onion, parsley, and garlic powder and set aside. Unfold pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at one side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place 2-inches apart on baking sheet. Brush with egg mixture. Bake 15 minutes or until golden. Makes 20 appetizers.
Prepare Rice-A-Roni and set aside. In a wok or iron skillet, place 1/2 cup water, 1/4 cup oil, diced onion, carrot and celery and fry until golden brown. Add to Rice-A-Roni in same wok or skillet. Add other water and oil; fry diced chicken or pork until done. Sprinkle with 1 teaspoon soy sauce and add this to Rice-A-Roni mixture.
In large saucepan, combine turkey carcass, water, salt, bay leaf and Worcestershire sauce. Bring to boiling point. Reduce heat and simmer covered for 1 1/2 hours. Remove carcass and strain broth. Pull off any meat remaining on bones. Discard bones. Return meat to pan. Stir in celery, carrots, onion and potato. Simmer covered until vegetables are tender, about 30 minutes. Stir in parsley and season to taste with salt.
Prepare noodles as label directs. Drain. Stir in 2 tablespoons butter. Keep warm. Cut round steak lengthwise in half, then with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8-inch thick slices.
Peel and devein shrimp; set aside. Pour oil around top of preheated wok or skillet, coating sides; heat at medium high (325°) for 1 minute. Add onion and pepper; stir-fry for 2 minutes. Add shrimp, water chestnuts and next 3 ingredients; cook, stirring constantly, for 5 minutes. Push shrimp mixture up sides of wok, forming a well at the center; pour egg into well and stir-fry 1 to 2 minutes. Serve immediately.
Trim fat from chops. Spray frypan with nonstick cooking spray. Cook pork chops until done. Reduce heat to low; stir apricot spread, soy sauce and red pepper in small bowl. Spread over pork chops and cook until apricot spread melts and sauce is heated through.
Blend flour, brown sugar and butter until crumbly. Stir in pecans. Press mixture into a 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. Line a 15 x 10-inch jelly roll pan with aluminum foil, extending foil 1-inch over ends of pan.
Use amount of ingredients for each pound of ground beef. Form into loaf. Bake at 350° for 1 hour. During last 10 minutes, pour can of tomato soup over loaf.
Cut up chicken. Salt and pepper and place in Dutch oven. Put chopped onion and garlic on top. Put bay leaves, oregano, poultry seasoning and paprika on top of this. Add oil and vinegar. Cook 1/2 hour with top.
Dissolve jello in water. Add pinch of salt, strawberries, pineapple and banana. Put half of mixture in mold and set in refrigerator to firm. Keep other half out so it doesn't congeal. When jello is firm, spread sour cream on top and pour the rest of mixture over all.
In a large saucepan, combine green onions, potatoes, chicken broth and salt. Bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Puree mixture in a blender or food processor. Return to pan. Stir in sour cream, milk and chives. Heat gently. Makes 8 1/2 cups.
Mix together. Shape into loaf. Pack down lightly. Cover with catsup. Bake at 350° for 1 hour or until done.
Beat eggs and milk together; add Parmesan cheese. Toss into cooked spaghetti. Pat in a greased 9 x 13-inch baking dish and bake for 10 minutes at 325°. Pour sauce over spaghetti and layer on your favorite toppings such as green peppers, sausage, onion, mushrooms, pepperoni, ham or olives. Cover with a generous amount of Mozzarella cheese.
Boil cabbage 1/2 to 1 hour then remove all large cabbage leaves. Mix all other ingredients together. Put stuffing into cabbage leaves, fold sides of cabbage first then roll. Prepare roaster with foil on bottom, then put layer of extra cabbage on bottom. Place stuffed cabbage rolls into roaster. Take 2 cans of tomato soup, two cans of water, cooked together until smooth and pour over cabbage. Cook for 1/2 to 1 hour. Add 2 cans of tomatoes over top and cook 1/2 hour more.
Make brownie mix according to package directions. Put cupcake papers in muffin pan. Fill cupcake papers half full with batter. Place one peanut butter cup in each. Bake at 350° for 20 minutes or until brownie is done.
Mix pumpkin, cool whip and cinnamon together, pour into pie shell and freeze. Set out 30 minutes before serving. Keep remaining pie frozen.
Cream together, then whip with electric beater for 10 minutes. Drop from spoon on cookie sheet. Trim with piece of cherry, if desired, or nuts. Bake in 325° or 350° oven until brown around edges.
Form in a ball and roll in 1 package of dried beef or ham. Chill.
Mix beef, mustard and enough gravy to moisten. Roll pastry in small circles about saucer size. Place meat in center. Fold and seal. Bake at 350° until brown. Serve with more beef gravy.
In a microwave-safe 1-quart casserole, combine undrained chili, barbecue sauce and mustard. Make 4 small slits crosswise in each frankfurter, not cutting through opposite side. Stir into chili mixture and cover the dish. Microcook on High power for 4 minutes or until mixture is heated through. Place frankfurters in hot dog buns and spoon chili mix atop.
Mix cabbage, onions, pepper and pimento in large bowl, set aside. Bring to a boil vinegar, sugar, turmeric, mustard seed, celery and salt. Let cool and pour over cabbage mixture and place in refrigerator for 12 hor. Will keep for weeks.
Preheat oven 350°. Place butter in a 9 x 13-inch pan. Place in	oven to melt butter.	Remove pan; sprinkle crumbs over butter, pressing down with fork. Sprinkle coconut over crumbs; add layer	of chips and one of pecans. Drizzle milk evenly over the top. Bake at 350° for 25 to 30 minutes, or until golden brown. Cool before cutting. Makes 24 bars.
Cook sugar, syrup and water in heavy, large skillet, stirring constantly until hard crack stage. (Drop a few drops in cold water. You will hear it crack.) Add 1 bag (approximately 2 cups) raw peanuts to syrup mixture. Cook until peanuts start turning brown. Remove from heat and stir in baking soda and vanilla. Pour into two cookie sheets and spread. When completely cooled, break into pieces.
Brown ground beef and drain. Add onions and saute. Stir in juice and taco seasoning. Then add corn and chili. When hot, serve with chips, cheese, and sour cream.
In a 12-inch skillet over medium-high heat in hot butter, cook mushrooms five minutes. With a spoon with holes, remove the mushrooms to a small bowl and set aside. In a plastic bag, combine the flour, salt, pepper and nutmeg and shake it to mix. Insert chicken and shake until it is all coated. In the remaining butter in the skillet over medium-high heat, cook the chicken breasts until browned on all sides. Stir in cream, wine and mushrooms and heat to boiling. Reduce heat to low; cover and simmer for 15 minutes or until the chicken is tender. This recipe makes 4 servings and takes 45 minutes to prepare.