HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef. Drain and rinse with hot water. Combine all ingredients except chips and cheese in a Dutch oven. Simmer on low until done, about 45 minutes. To serve, crumble chips in a serving bowl. Cover with a good helping of stew. Sprinkle with cheese. Makes 4 to 6 servings.
Mix cabbage, water chestnuts and onion together. Mix melted butter, cream of celery soup,	milk and mayonnaise together. In a buttered dish, add vegetables and pour mixture over the top. Sprinkle grated cheese over mixture and top with crushed cornflakes. Bake at 350° for 45 minutes.
Cream the butter and sugar well. Add the vanilla and chocolate and beat. Add the eggs, one at a time, beating 3 minutes between each egg. Pour into crust and refrigerate for 2 hours.
Mix first 7 ingredients. Add baking powder in enough flour to make a soft dough. Roll on floured board and cut with cutter. Bake quickly in hot oven at 400° to 450°, sometimes 375°. Makes lots of cookies and can use part and place remaining in refrigerator.
Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
Mix with wooden spoon until damp. Work quickly and lightly, as should not be over mixed. Roll between sheets of waxed paper. Peel off top paper and flip over into pie pan. This makes one large shell. Can double or triple if desired.
Cream together margarine, brown sugar, white sugar and two eggs. Mix vanilla, baking powder, soda and salt with 1 cup flour and add to creamed mixture. Add 1/2 cup milk alternately with enough flour to make a soft dough. Approximately 4 more cups flour. Make into 2 balls and refrigerate overnight.
Heat butter in heavy skillet with a good lid. Season meat with salt and pepper; add to butter and coat; do not brown. Add sliced onions on top of meat, then sliced carrots. Mix remaining ingredients and pour over meat, onions and carrots. Cover kettle and simmer for 3 hours; do not stir.
Preheat oven to 375°. Place bread on a cookie sheet and toast for 10 minutes (5 minutes on each side). Rub both sides with garlic. Arrange Mozzarella slices on each piece of bread. Heat in oven for 5 minutes. Place a tomato slice on each piece of bread; drizzle olive oil over each and sprinkle with basil, salt and pepper. Serve immediately.
Mix and boil. Pour over dumplings and bake at 350° for 40 minutes.
With level measure, sift dry ingredients into bowl. Make a hole in center. Add rest of ingredients. Beat until smooth. Pour into greased 8-inch square pan. Bake about 30 minutes at 350°. Cut into squares to serve and top with chocolate sauce.
Mix all ingredients together. When you are ready to bake, combine 3/4 cup milk with 2 cups of dry mixture. Bake in hot oven, 400°.
Beat eggs and sugar; add Eagle Brand milk, salt and vanilla. Beat and add bananas and nuts. Pour into ice cream freezer. Finish filling with milk. Turn on freezer. Yummy!
Mix into batter and put into a greased pan. Spread 1 quart of cherries over top, then sprinkle 1 1/2 cups sugar over them. Add 1 quart boiling water on top and bake 1 hour at 375°. Serve warm or cold.
After the raisins are soft, add the other ingredients. Mix and cook until thickened. Stir constantly. Pour into baked 8-inch pie shell and top with egg white meringue made with 2 egg whites, 1/4 teaspoon salt, 1 teaspoon vanilla extract and 4 tablespoons sugar. Bake in a 350° oven until brown, 12 to 15 minutes.
Cover roast with mustard, then brown sugar. Bake in oven until topping is brown; remove from oven. Flame bourbon; pour over roast. Cut up onions and apples; place around roast. Pour 1 cup beef bouillon over apples and onions. Bake at 325° for 25 minutes per pound. When done, add cream to juices, stirring constantly until sauce thickens. Pour over meat to serve.
Using a small cookie or canape cutter or a knife, cut desired shapes from bread slices.
Sweeten and cook fruit. Melt butter in pan. Mix other ingredients together and pour into melted butter. Add hot fruit. Bake at 350° approximately 45 minutes.
Combine husband and wife to make a home. Add children, one at a time (though some have excellent results, adding double or even triple). Add more love and patience with each child. Season with humor. Saturate with tenderness. Let ingredients settle in a warm atmosphere. Garnish with memories, shared experiences, family fun, high hopes and cherished dreams. If done slowly, carefully and under the guidance of Our Lord, this recipe never fails.
Combine cereal, milk and 1 cup of the tomato sauce. Add ground meat and rest of ingredients. Mix well. Put mixture into 9 x 5-inch loaf pan. Bake at 350° for about 1 hour and 20 minutes. Invert onto warm serving platter. Heat 3/4 cup tomato sauce and spoon over meat.
Beat egg yolks. Add sugar; beat well. Add flour, baking powder, water and vanilla; mix well. Beat egg whites until stiff and fold into mixture. Add nuts. Pour into cake pans. Bake at 350° for 25 to 30 minutes.
Mash avocado. Add lime juice, onion, salt, chili powder, coriander, Tabasco and tomato. Combine thoroughly. Spread on slices of cold roast beef, allowing about 2 teaspoons for each slice. Roll slices; wrap and chill.
In a small bowl, combine flour, cocoa and baking soda. Blend well. In large bowl, beat sugar, brown sugar, margarine and 1/4 c. peanut butter until light and fluffy. Add vanilla and egg and beat well. Stir in flour mixture until blended; set aside. In small bowl, combine 3/4 c. peanut butter and 3/4 c. powdered sugar; blend well. Roll into 1 inch balls. For each cookie, shape dough around each peanut butter ball. Place 2 inches apart on baking sheet (ungreased). Flatten with hand. Bake at 375° for 7-9 minutes. Decorate as desired.
Preheat oven to 400°. Cook ground beef with green pepper. Drain well. Add taco seasoning and water. Simmer 5 minutes. Stir in soup and milk.
Beat eggs, oil, sugar and vanilla together. Add dry ingredients. Fold in apples, nuts and raisins. Bake for 1 hour in a 325° oven in a greased and floured 9 x 12-inch pan. After cake is done, pierce top with fork and glaze.
Simmer tomatoes, paste and garlic. In separate pot cook oil, green peppers, onions, red peppers and celery (all chopped) until vegetables are soft. Add sauce to vegetables. Add hamburg last and simmer 2 to 3 hours.
Boil chicken. Remove from broth and debone. While you are deboning chicken, add soup to your broth. Bring to a rolling boil and add flour tortillas by strips. Add chicken last and let simmer. Best when eaten with cornbread!
Open crescent rolls; pat out these lightly. Place chicken pieces on crescent rolls. Roll up and place in buttered 9 x 13-inch pan. Mix milk, soup and cheese together. Pour over chicken rolls. Bake covered 45 minutes at 375°.
Chill can of evaporated milk overnight. Dissolve lemon juice in 1 cup boiling water. Add 3/4 cup cold water. Add juice and rind of lemons and sugar. Chill. Whip milk until thick; blend into jello mixture. Pour into glass baking dish (13 x 9-inch). Top with vanilla cookie crumbs; chill several hours.
Dissolve sugar and water. Boil 5 minutes. Cool and mix remainder of juice. Chill thoroughly and serve. Serves 20.
Combine all ingredients. Pour into a 9 x 13-inch greased pan. Bake at 350° for 1 hour. If soupy, bake longer. This is also good reheated.
Remove giblets and neck from chicken and reserve for other uses. Rinse chicken with cold water. Pat dry. Combine herbs and seasonings and rub on surface and in cavity of chicken. Lift wing tips up and over back so that they are tucked under chicken securely. Place chicken breast side up in a shallow roasting pan. Cover and refrigerate overnight. Brush chicken with oil and bake at 325° for 2 1/2 hours or until done. Chicken is done when legs move freely. Let stand 20 minutes before cutting.
Brown hamburger, onion and mango. Add remaining ingredients (except the cheese). Place in a 13 x 9-inch casserole dish. Top with the shredded cheese. Bake 30 minutes at 325° or until cheese has melted. Enjoy!
Process avocados in food processor until smooth. In bowl, stir remaining ingredients into avocados. Refrigerate until ready to serve. Makes 1 cup.
Combine eggs and pumpkin. Blend in sugar, salt and spices. Add milk; mix well. Pour into pastry shell. Bake at 400° for 50 minutes or until knife inserted comes out clean.
Mix first 6 ingredients together. Pour into 2 loaf pans, sprayed with Pam. Bake 30 to 40 minutes at 350°.
Boil and cool the first 4 ingredients. Mix the next 2 separately. Mix the last 4; adding the first 4 ingredients, then add the flour & sugar mixture. Pour into greased and floured cookie sheet. Bake at 350° for 20 minutes. Cool 1/2 way & frost.
In a large mixing bowl, combine sugar and water. Microwave on High for 3 to 4 minutes, stirring once.
Place in a gallon jug (such as apple cider jug, etc.); put a balloon on top and set in warm place for three weeks. Strain several times through layers of cheesecloth and then bottle.
Drain beans and add rest of ingredients. Let chill at least 2 hours before serving. It is best when it is made a day before and left standing in refrigerator overnight.
Mix all together; let rise until double. Put in pans; let rise until double. Bake at 325° for 40 minutes. After baking, brush with butter and sprinkle with salt. Makes 2 loaves.
Pour water over oats and add margarine. Let stand 10 minutes. Add sugars and mix. Add eggs. In separate bowl, sift flour, salt, soda and cocoa together. Add to first mixture. Add 1/2 chocolate chips. Pour into greased pan. Sprinkle remaining chocolate chips. Bake at 350° for 40 minutes.
Grate cheese. Mash pimentos with fork. Mix cheese and pimentos well. For a creamier filling add heated evaporated milk until you reach the desired texture.	Makes 45 sandwiches.
Cook sugar, water, salt, cornstarch, lemon, margarine and 1 cup blueberries until thick. Place remaining blueberries in shell. Pour mixture over berries and refrigerate 2 hours or more.
Layer, in order listed, all ingredients on a plate. Repeat layer of lettuce, tomatoes and cheese. Again, repeat layer of lettuce and tomatoes.
Spray casserole dish with Pam. Mix first 5 ingredients together. Top with cracker crumbs and dot with butter. Bake at 350° for 20 minutes. Serves 8.
Bake ribs in water in a 350° oven for 90 minutes in a covered pan. Drain and cover the ribs with the barbecue sauce. Bake, uncovered, for 20 minutes in a 375° oven.
Mix the first 6 ingredients together. Pour over pickles and onions. No need to heat anything. Cover and let stand for 5 days in refrigerator. Pickles may be stored in the refrigerator for up to a year. Makes 1 gallon.
Saute onion and green pepper in butter. Add ground beef and cook until brown and crumbly. Parboil for a few minutes. Add potatoes, carrots and spaghetti to meat mixture. Add 1 cup shredded cheese, cream chicken soup with 1 can milk, salt and pepper to taste. Sprinkle top with shredded cheese. Bake 45 minutes at 350°.
Mix well and bake in ungreased 9 x 13-inch pan, 35 to 40 minutes at 350°.
Cream shortening and sugar; add egg and buttermilk. Sift dry ingredients and stir into creamed mixture, then stir in cherries, raisins and pecans. Chill dough for 1 hour. Drop with teaspoon about 2 inches apart on greased cookie sheet. Bake 12 minutes at 375°.
Heat through in crock-pot on high for 1 hour or less. (Watch so it doesn't stick.) Serve with tortilla chips or potato chips.
Cook pineapple and Jell-O until Jell-O dissolves completely. After mixture cools completely, add remaining ingredients. Place mixture in jel-ring or jel-n-serve and store in the refrigerator at least 4 hours before unmolding.
Mix sour cream and taco seasoning mix. Layer ingredients in order listed. Dip with nachos or any corn chips.
Brown meat. Add green chili peppers, drained and chopped, with all remaining liquids. Place small amount of liquids on bottom of casserole. Line casserole with tortillas. Layer meat, cheese, sauce and tortillas until casserole is filled. Top with cheese. Bake at 350° for 30 to 45 minutes. Serves 6.
Preheat oven to 375°. Brown ground turkey or beef, combined with the chopped onion, bouillon cube, garlic powder, salt and pepper. Drain all grease (if any). Spray 3-quart casserole dish with Pam and put mixture in dish, stirring in shredded carrots. Prepare potato flakes according to directions on package. Spread potatoes on top of meat mixture. Bake until potatoes are brown on top.
Heat oil in a heavy saucepan or Dutch oven over medium heat; add flour very slowly, stirring constantly with a wooden spoon until flour is very brown. Add onion and garlic; cook until onion is soft but not brown. Add tomatoes, fish stock, shrimp and bay leaves; simmer 30 minutes, stirring frequently. Add seafood seasonings; simmer 45 minutes. Add okra, salt and pepper; continue to simmer 5 minutes. Add oysters and simmer 10 minutes or	until edges of oysters curl. Just before serving, stir in gumbo file. Serve over rice.
Dip chicken in oil. Roll in mixture made from the first seven ingredients. Drizzle remaining oil very lightly on top of chicken. Bake at 325 degrees for 45 minutes.
Put pears and vegetables through a food chopper. Combine sugar, salt, vinegar and allspice. Pour into an enameled pot with chopped ingredients. Cook for 30 minutes. Pack in hot, sterile jars.
*Suggested combinations: orange jello with apricots and orange rind; lemon jello with prunes and lemon rind or peach jello with mixed fruits (omit rind).
Bring chicken	stock to a boil, add parsley and simmer 30 minutes. In a bowl beat the egg yolks and lightly beat in heavy cream. Add to chicken soup gradually; stir until soup thickens slightly, about 5 minutes, do not boil. Add salt and pepper to taste.
Place roast in roaster pan. Cover top of roast with onion and celery. Pour teriyaki sauce over top. Bake 6 hours in covered roaster at 250°. When done, shred meat with a fork and mix well. Serve on buns. (This tastes better the next day, so you can make it ahead of time and just reheat.)
Cook spinach and drain thoroughly. Stir sour cream and onion soup into spinach. Put in greased casserole and cover with bread crumbs. Bake at 325° about 30 minutes. Can be made in advance.
Combine starch and 3/4 cup cold water in pan. Soak gelatin in the remaining 1/4 cup water. Add hot water to starch mixture and cook over medium heat until mixture boils clear, stirring constantly. Remove from heat; blend in softened gelatin. Add soap and stir until soap is dissolved. Cool. Divide into screw-top baby jars and add desired coloring.
Slice apples into greased casserole. Mix well the following: flour, sugar, baking powder, salt and well beaten egg until crumbly. Dot apples with sugar, cinnamon and butter; then cover with crumbs. Bake in a 350° oven for 1 hour or until top is brown and crusty.
Heat oven to 350°. Grease a 13 x 9-inch pan. In a large bowl, combine cake mix, oats and margarine at low speed until fine crumbs form. Reserve 1 cup crumbs for filling. To remaining crumbs, blend in 1 egg until well mixed. Press in bottom of prepared pan.
Mix the first 5 ingredients together and spread on cookie sheet. Bake in a 350° preheated oven for 15 to 20 minutes. Remove from oven and spread with the chocolate pieces while it is still hot. Spread chocolate that is melted and sprinkle with the nuts on top. Cool and cut into squares.
Mix brown sugar, cornstarch and salt. Add water. Simmer for 10 minutes. Add butter and vanilla.
Heat chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites in large mixing bowl until foamy throughout. Gradually beat in sugar until stiff peaks form, about 3 minutes. Stir a small amount into chocolate mixture to lighten; fold chocolate mixture into remaining whites. Pour 4 cups into a buttered 9-inch pie plate sprinkled with sugar. Chill remaining mixture.
Heat oven to 425°. Dissolve yeast in warm water in a 2 1/2-quart bowl. Stir in flour, oil, sugar and 1 teaspoon of salt. Beat vigorously 20 strokes. Let rest 5 minutes.
Scrub potatoes and pierce in several places. Bake at 425° for 45 minutes until done. Cut potatoes in half lengthwise and let stand until cool enough to handle. Scoop out inside, leaving skin intact. Mash potatoes with oleo. Add remaining ingredients and mix well. Spoon mixture into potato shells and sprinkle tops with parsley and paprika. Place on baking sheet and bake at 425° for 10 to 15 minutes until tops are golden brown. Makes 6 servings.
Boil broccoli until tender; drain broccoli. Saute onion in margarine. Put broccoli and onion with margarine, soup, milk and Cheez Whiz into crock-pot. Simmer 1 to 2 hours. Delicious with hot cornbread.
Cook rice and keep warm. In saucepan heat oil, add celery, garlic, onion, thyme and cook until tender. Stir in beans, canadian bacon, chicken broth, worcestershire sauce and hot pepper sauce and cook. Sprinkle with remaining parsley when done.
Beat egg whites and set aside. Cream sugar, oil and butter together. Add egg yolks, one at a time, then add buttermilk, coconut, flour, soda and vanilla. Mix well. Fold in stiffly beaten egg whites and nuts. Pour into 3 well-greased cake pans. Bake 25 minutes at 350°. Cool and ice.
Measure all ingredients into large bowl, mix 1/2 minute on low speed, scraping sides of bowl constantly. Beat 3 more minutes on high speed. Pour into 13 x 9 x 2-inch pan or 2 (9-inch) round pans. Bake at 350° for 30 minutes.
Combine all ingredients in order given in 10-inch Corning dish. Cover with cracker crumbs dotted with butter. Cook in 350° oven uncovered for 35 minutes.
Mix all ingredients and place in refrigerator for at least 1 to 2 hours or overnight so all blend together nicely. I use multicolored miniature marshmallows.
Sprinkle gelatin over cold water and let stand 1 minute. Add boiling water and stir until dissolved. Blend in sour cream and dressing. Fold in remaining ingredients. Pour into mold and chill until firm. Serve with crackers.
Place chicken in greased baking dish. Mix jam, dressing, soup mix and water; pour over chicken. Bake at 350° until brown. Serve with rice.
Preheat oven to 350°. Shred zucchini; if very watery, drain well while preparing batter. In large mixer bowl, beat eggs. Add oil, sugar, molasses and vanilla; beat until thick and foamy. Combine flours, salt, soda, baking powder and cinnamon; add to egg mixture. Stir just until blended. Add zucchini, raisins and nuts; mix gently to avoid crushing zucchini shreds. Divide batter between 2 greased and floured 5 x 8-inch loaf pans. Bake in a 350° oven 1 hour. Allow to cool 10 minutes before removing from pans. Keeps 2 weeks or longer in refrigerator.
Combine all ingredients and mix lightly. Form into small balls. Brown in pan or bake in 400° oven until brown. Add meat balls to spaghetti sauce and cook slowly for 20 minutes until meat balls are done. Makes 12 meat balls.
Beat first 5 ingredients together for 2 minutes. Add eggs and chips. Bake in greased and floured Bundt pan for 1 hour at 350°.
Mix all wet ingredients. Sift together dry ingredients and add to batter. Stir well. Line 2 loaf pans with wax paper; spray ends with nonstick spray. Bake at 350° for 35 minutes or until toothpick comes out clean. While still warm, pour over top glaze (powdered sugar and warm water).
Cut squash and boil until tender. Drain and mash. Add remaining ingredients, except butter, to squash. Melt remaining 1/2 stick butter. Pour mixture into greased casserole and top with melted butter and additional cracker crumbs. Bake at 375° for 1 hour or until brown on top.
Mix Miracle Whip, tuna and garden peas. Season to taste with salt and pepper. Refrigerate. Serve on lettuce.
In Dutch oven, melt butter. Add onion and carrots; cook and stir over medium heat until tender. Remove from heat. In large plastic food storage bag, combine flour, salt and pepper. Add beef; shake to coat. Add coated beef and any remaining flour mixture to vegetables. Cook over medium-high heat until beef is browned. Stir in broth, wine, water, bouquet garni, parsley flakes and garlic powder. Heat to boiling. Reduce heat. Stir in mushrooms and simmer for 10 to 20 minutes or until mixture thickens and mushrooms are tender, stirring occasionally. Serve over rice or egg noodles. Makes 4 to 6 servings.
Blend together all ingredients thoroughly. Chill. Makes 1 1/4 cups.
Combine oats, sugars, flour and salt. Combine soda and hot water. Stir into oats mixture. Add shortening and vanilla to oats mixture. Roll into walnut-size balls. Bake on greased cookie sheet at 350° for 10 minutes or until golden.
Combine soups and mix well. Arrange chicken in baking dish. Salt and pepper chicken. Pour soup mixture over chicken. Bake at 350° for 1 to 1 1/2 hours. Serve with noodles or rice.
Dice up pound cake to cover bottom of 13 x 9-inch cake pan. Sprinkle small can of drained crushed pineapple over this. Mix instant vanilla pudding according to directions on package and pour over cake and pineapple. When set, top with coconut and Cool Whip.
Combine first 4 ingredients in a sauce pan and heat over low heat, stirring frequently, until melted and creamy. Add salt and garlic. Serve over pasta.
Crust: Mix flour, margarine (melted) and pecans. Pat into bottom of 9 x 13-inch cake pan. Bake at 350° for 25 minutes until brown. Cool completely.
Mix all ingredients together. Bake in casserole dish at 350° for 30 minutes. Serves 8.
Saute celery and onions in bacon grease or margarine until celery is transparent but not brown. Crush crackers. Add celery and onions. Add the eggs and mix together. Stuff fish. Pour tomato sauce over fish. Bake at 350° until fish flakes easily with fork. Good with just about any fish.
Grind peppers, tomatoes and onions. Let stand overnight; drain in the morning. Bring vinegar, sugar, salt and celery seed to a boil. Pour over vegetables. Simmer 20 minutes. Jar and seal.
Roll biscuits. Make pies by placing applesauce or cooked apples on 1/2 of biscuit. Turn other 1/2 of biscuit over apples; seal with fork tines dipped in flour. Place pies in large greased baking pan. Bring to boil 1 cup water, the margarine, sugar, nutmeg and allspice; pour over pies. Bake at 375° for 20 minutes, or until brown. Spoon syrup over pies.
Melt chocolate bark and almond bark in microwave for 3 minutes on High. Stir until melted. Put back in for 45 seconds on High. Stir again. Add peanuts. Drop by spoonful onto wax or foil paper.
Brown ground beef in skillet; drain excess fat. Prepare vegetables. Layer refried beans in a 9 x 9-inch casserole dish. Heat beans in microwave or oven just until warmed thoroughly. Layer 1/4 cup of cheese, layer of ground beef, layer of sour cream, layer of lettuce, tomato, onion and remaining cheese on top. Serve with Tostitos chips.
Preheat oven to 450°. Arrange eggplant in the bottom of a 9 x 13-inch aluminum pan or Pyrex dish. Top with onion, then tomatoes. Drizzle 1/2 cup margarine over entire casserole. Sprinkle with basil and garlic salt. Cover and bake for 20 to 30 minutes. Remove from oven and top with Mozzarella cheese. Toss crumbs with 1/4 cup melted margarine and spread over casserole. Top with Parmesan cheese and bake uncovered for 10 minutes. Serves 6 to 8 people.
In large mixing bowl, combine 3 cups flour, oats, sugar, yeast and salt. In saucepan, heat water, milk and margarine until warm (120°to 130°). Add to flour mixture until well moistened; beat at medium speed for 3 minutes. By hand, stir in enough remaining flour to make a firm dough. Lightly grease large bowl; put dough onto lightly floured surface and knead 5 to 8 minutes until smooth and elastic. Shape into a ball and place into greased bowl, turning once. Cover and let rise in warm place 30 minutes or until double in size. Grease two 8 x 4-inch or 9 x 5-inch loaf pans. Punch dough down, cover and let rest for 10 minutes. Divide dough in half. Shape into 2 loaves and place in pans. Brush lightly with melted butter. Sprinkle with oats, if desired. Cover and let rise until nearly double in size. Heat oven to 375°. Bake 40 to 50 minutes or until dark golden brown. Remove from pans and cool on wire rack. Makes 2 loaves.