HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground beef, egg and rice. Set aside. Pour tomato juice in large boiler; add sugar and garlic salt. Bring to a boil. Roll ground beef into balls. Add to tomato juice. Cook for about 35 minutes or until meat is well done.
Combine all ingredients, except sour cream, in an electric mixer until well mixed, then fold in sour cream. Bake at 350° for 20 minutes. Serve hot with round buttery crackers.
Cook on low heat until thick. Pour in cooked pie shell. Makes 2 pies.
Into a small bowl, put both packages yeast. Pour over this 1 cup of warm water. Let stand while other ingredients are mixed. Melt Crisco. Add other cup of warm water, sugar, salt and beaten eggs. Stir well. Have sifted flour in a large bowl. Mix biscuits. Place in a covered bowl in refrigerator at least 6 hours before using.
Cut kielbasa into 1/4-inch rounds. Mix brown sugar and ketchup together in saucepan over medium heat. Add kielbasa rounds into sauce and cook for 10 minutes, stirring occasionally. Serve in chafing dish for a party.
Mix well coarsely crushed pretzels and melted butter. Mix well, press into greased 9 x 13-inch pan. Bake for 10 minutes at 375°. Cool. Soften 8 ounce package cream cheese. Mix in 1 cup sugar. Whip 1 package Dream Whip according to package. Fold into cheese mixture. Spread over pretzel mixture. Dissolve 6 ounce package of strawberry Jell-O in 2 cups boiling water. Add 20 ounce package of frozen strawberries. Stir until strawberries are melted. When almost set, spread over cheese mixture. Chill.
Melt cream cheese in tomato soup; cool. Dissolve gelatin in 1/2 cup water and add to tomato soup mixture. Stir in mayo, chopped vegetables and shrimp. Pour into greased mold and refrigerate until set. Serve with your favorite crackers. This is a great holiday hors d'oeuvre.
Cook carrots, then drain. Saute sliced onion in butter. Stir in flour, salt, mustard, then milk. Cook, stirring until smooth. Add pepper and celery salt. In a 2-quart casserole dish, layer carrots and cheese, then repeat. Pour sauce over all. Top with bread crumbs. Bake in a 350° oven for 25 minutes or until golden brown. Serves 6 to 8.
Mix all ingredients together and pour into the 3 pie shells. Bake for 1 hour at 300°.
Preheat oven to 375°. Combine filling ingredients in order given. Pour into pie shell and bake 55 to 60 minutes. Top with streusel and bake 15 more minutes.
Brown beef and onion in skillet and drain well. Add seasonings and soup. Simmer 5 minutes.
Take pea beans and wash thoroughly, then run hot water through until beans are white again. Mine never look really white, just shriveled. Put on fire with hot water, then take ham hock. Rinse and put in pot with beans. Boil approximately 3 hours in covered pot. When done or almost done, saute onion diced in a little butter until lightly brown. Put in soup and continue to cook about 1/2 hour. Season with salt and pepper. Do not salt until ready to serve. Serves 8.
Beat 2 heaping tablespoons of flour with the first egg. Add other two eggs and the rest of the ingredients. Mix well and pour into crust. Heat oven to 450°. Place pie into oven and turn temperature down to 350°. Bake until golden brown.
Melt margarine with flour. Press into pan and add nuts on top. Press in. Bake at 350° until brown. Cool completely.
Spray glass baking dish with Pam. Spread rice evenly in bottom of pan. Arrange chicken on top of rice. Add 1 1/2 cups hot water, salt and pepper to taste. Dot with butter. Cover with aluminum foil. Bake at 400° for 45 minutes. Remove foil. Pour soup over chicken and rice. Return to oven 15 to 20 minutes or until sauce is bubbly and chicken tests done with a fork.
Cream cake mix with oil; add eggs and orange slices with juice. Beat until creamy.
Simmer chicken in water until tender. Remove skin and bones. Break into bite-size pieces. Mix together the soup, the cottage cheese, chiles, onions, tomatoes and chicken pieces. In a 3-quart buttered casserole dish, place a layer of tortilla pieces. Cover with a layer of soup and chicken mixture and a layer of grated cheese. Repeat. Bake at 350° for 30 minutes. Yields 4 servings.
Mix and beat all together 4 minutes at medium speed. Bake in tube pan or Bundt pan for 40 to 45 minutes at 350°.
Preheat oven to 350°. In large mixing bowl, combine dry ingredients and mix well. Add the beer and hand mix until well blended. Pour into a well-greased 8 1/2 x 4 1/2-inch loaf pan. "Smooth" tops with rubber spatula. Bake for 50 minutes or until toothpick comes out clean. Remove from pan while warm and use a wire rack to cool.
Combine ingredients in order listed. Put into greased muffin cups. Bake at 375° for 15 minutes. Makes 3 dozen.
Mix Jell-O with 2 cups boiling water. Add orange and pineapple juice. Refrigerate until almost set. Add carrots and pineapple. Pour into mold or flat dish.
Cream the first 5 ingredients well together. Pre-sift and gently fold in remaining ingredients. Bake at 400° for 8 to 12 minutes or until muffins are done in a well-greased pan. Optional: 1 cup of raisins.
Melt butterscotch morsels over hot (not boiling) water. Remove from heat; add chow mein noodles and peanuts. Drop by teaspoonfuls on waxed paper and let set until firm, about 20 minutes.
Let cream cheese soften at room temperature for about 1 hour. Drain chicken. Mash with fork. In medium bowl, combine cream cheese, chicken and mayonnaise. Add lemon juice, curry and salt. Mix to blend well. Add onions and stir to blend. Chill for 1 hour for flavors to blend. Makes 4 servings.
Mix first 6 ingredients together; put in casserole. Top with Cheddar cheese. Bake at 350° for 45 minutes.
Cream sugar and cheese. Add eggs, one at a time. Add vanilla and lemon juice. Bake at 350° for 40 to 45 minutes.
Twenty-four hours before needed: Mix citrus juice as directed. Pour into jello mold to create a decorative (and flavorful) frozen ring.
Mix cream cheese and powdered sugar together. Let it set while you mix the Dream Whip, milk and vanilla. Beat until fluffy and then mix the Philly and powdered sugar mixture together.
Add the flour to the bacon. Put in skillet and fry until crisp or brown. Let set for 2 minutes, then it's ready to eat. (Notice the bacon is still the same size.)
Preheat oven to 350°. Mix flour, butter and pecans. Put in bottom of a 9 x 13 x 3-inch pan. Bake 20 minutes. Cool.
In casserole dish, layer cream of chicken soup, chicken breast (cut up into fingers), mushrooms and cheese slices. Melt margarine and add to bread stuffing, then top off casserole with stuffing. Pour apple juice on top of everything. Bake at 350° for 1 hour. Enjoy!
In a heavy 2-quart saucepan, combine milk and chocolate pieces. Cook, stirring over medium heat until chocolate melts and mixture is smooth and thickened. Remove from heat. Add crushed wafers, sugar, 1/2 cup pecans and brandy, mixing well. Let stand at room temperature 30 minutes. Shape into 1-inch balls. Roll in remaining pecans. Refrigerate 1 hour or until firm.
Grease 10 1/2 x 8-inch pan or dish with butter or oleo.
In large kettle or Dutch oven, brown sausage pieces, onion and garlic; remove from pan. Drain off fat. In same pan, brown the ribs, half at a time. Return sausage mixture and ribs to pan. Add undrained tomatoes, bouillon granules, green chili peppers, oregano and 1 cup of water. Cover and simmer 50 minutes. Add zucchini and pepper pieces. Cover and simmer 15 minutes more or until vegetables and ribs are tender. Remove meats and vegetables to platter; keep warm. Skim off fat from pan juices; measure juices. Add water if necessary to make 2 cups liquid; return to pan. Blend 1/3 cup cold water into the flour; stir into liquid. Cook and stir until bubbly. Cook 1 minute more. Pour some sauce over meat on platter; sprinkle with shredded cheese. Pass remaining sauce and warm tortillas. Serves 8.
Put all ingredients in blender and process on mix until thoroughly blended. Pour over cooked, thinly sliced beef or pork. Simmer for 15 minutes. Serve hot.
Beat eggs slightly in large bowl. Add 1/3 cup milk, flour and pinch of salt and pepper; beat until smooth. Add remaining 2/3 cup milk; beat until smooth. Preheat oven to 275°. Melt butter in large, deep iron skillet. Pour batter into skillet; place pan in oven for 45 to 60 minutes until golden brown. Serve with roast beef or your favorite dish.
Slice cucumbers very thin. Place in bowl and sprinkle salt over them. Refrigerate 15 minutes and then squeeze to drain off the liquid. Add remaining ingredients, folding them gently.
Place coffee and nutmeg in blender. Add extracts while running machine. Stop and scrape sides. Process 10 seconds or longer. Place mix in a bowl and stir in almonds. Store in airtight container in refrigerator. Yield: Mix for 8 six-ounce servings.
Mix together warm water, cocoa and shortening and cool. Then in a mixing bowl, sift flour, salt, sugar, baking soda and baking powder. Add the cocoa mixture and beat well. Add eggs and vanilla, and beat again. Put paper baking cups in muffin pans. Fill each half full. Bake 25 minutes. Makes 24 cupcakes.
Grease and lightly flour 10-inch fluted tube pan; set aside. Preheat oven at 325°. In mixing bowl, combine cake mix, pudding mix, oil and eggs; mix well. Fold into fluted tube pan; distribute evenly. Drizzle chocolate flavored syrup in swirling motions over cake mixture. Place in oven. Bake for 35 to 45 minutes. Let cool, then sprinkle your desired amount of sifted powdered sugar over top of cake.
Scald milk in microwave for 10 minutes. In meantime, mix dry ingredients; add egg yolks and margarine. Add enough milk to make a smooth paste. Then add rest of milk; beat smooth with mixer. Put in microwave for 12 to 15 minutes. Remove every 3 to 5 minutes and beat with mixer until smooth and thick. Add coconut (if applicable); pour in pie shell. Make meringue. Brown in oven.
Preheat broiler. Broil pork chops 6 minutes. Turn and broil 2 minutes. Spoon 1/2 of glaze on chops. Broil 4 to 5 minutes until no longer pink. Serve pork chops with rest of glaze poured over them.
Dissolve Jell-O in boiling water. Add cold water and cinnamon; chill until thickened. Fold in apples, celery and nuts. Spoon into a 6-cup mold or bowl.
Prepare noodles. Cook onions, mushrooms and garlic 5 minutes in nonstick skillet over medium heat. Remove from heat and stir in spinach, oregano, basil and pepper. Set aside. In food processor, blend cottage cheese, egg whites, flour and 1 cup Mozzarella cheese until smooth.
Place ground meat, salt and pepper in pan and beat until meat juices are absorbed. Add chopped onions, garlic and butter. Brown well. Stir in 1/2 cup tomato sauce, parsley, rice and 1/2 cup water. Simmer until liquid is almost absorbed. Stem and seed peppers. Remove inner membrane. Rinse and fill with meat mixture, cover with stem end of pepper, place in baking pan with 1 cup water, remaining tomato sauce and pieces of butter. Bake in oven at 350° about 1 hour, turning peppers on sides if necessary.
Combine chicken and chicken broth; bring to boiling. Stir in remaining ingredients; cook only 3 to 4 minutes or just until cabbage is crisp-tender.
Press one can crescent roll dough in bottom of 13 x 9-inch baking dish. Brown and drain sausage and put on top of rolls. Put 1 package of cheese on top of sausage. Press other can of rolls on top. Bake according to directions on can.
Mix all ingredients together and bake in a buttered pan at 350° for about 45 minutes. I like to serve this with a cream sauce over it, or diluted cream of mushroom soup with peas.
Crush 1/2 clove of the garlic and combine it in a jar with the salad oil. Cover the jar and refrigerate the garlic oil at least 1 hour. Heat 2 tablespoons of the garlic oil in a medium skillet. Add the bread cubes and saute them until they are browned, stirring often, and set them aside.
Beat eggs. Add sugar gradually. Beat until mixture is fluffy. Add sifted dry ingredients. Add oil and vanilla. Fold in thin apple slices. Turn into greased 13 x 9 pan. Bake at 350° for 40 minutes.
Cook squash until tender, then mash. Combine all ingredients. Bake for 15 minutes at 350° in buttered medium casserole dish.
Mix all ingredients. Beat 4 minutes on medium speed. Bake at 350° in greased 9 x 13 x 3-inch pan (flour bottom) for 30 to 40 minutes. It will be quite brown on top.
In a 9 x 13-inch pan, put 1/2 beans, 1/3 sauce and add cream cheese (softened in microwave). Add 1/2 the beans, 1/3 sauce, 4 ounces Cheddar, 4 ounces Mozzarella, 1/3 sauce, 4 ounces Cheddar and 4 ounces Mozzarella. Microwave until cheese melts, 5 minutes or longer.
Dice peppers, onions and celery. Add water and cook 10 minutes. Add tomatoes which have been peeled and cut up and seasoned. Bring to a boil. Put in hot jars and process 25 minutes for pints and 35 minutes for quarts. Makes 10 pints.
Place fish in baking dish. Season fish fillets with salt and pepper. Saute vegetables in butter and pour over fish. Bake in 350° oven for 15 minutes or until fish flakes easily. Pour tomatoes overall and bake additional 15 minutes.
Beat eggs until light. Add sugar and flour. In the meantime, you have melted the margarine in a saucepan with the milk which you bring just to a boil. Add to the batter hot. Add vanilla and baking powder. Bake at 325° in a tube or Bundt pan for 1 hour and 5 minutes.
In heavy saucepan, over low heat,	melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread into well-greased 8 or 9-inch square pan. Chill 2 hours or until firm. Cut into squares. Store in airtight container at room temperature or in refrigerator.
Saute onion and 1/2 teaspoon minced garlic with sherry and 4 teaspoons Sauterne wine until dry. Add margarine; stir in flour and spices. Cook and stir 15 minutes. Slowly stir in water, use whisk; blend. Add bouillon and cook to dissolve. Add half and half and lemon juice. Cook over low heat for 10 minutes; stir occasionally. Cook peeled and deveined shrimp in a large skillet with 2 tablespoons butter, 2 teaspoons garlic and chopped shallots until shrimp turns pink. Add 1/4 cup Sauterne wine, lemon juice and Worcestershire sauce; sprinkle with cayenne pepper. Cook rice according to directions; serve the mixture over the rice.
Cream margarine, Crisco and sugar together. Roll dough, with rolling pin, between 2 sheets of waxed paper until thick like pie crust about 10 X 12 inches. Cover with 1/4 inch pats of margarine (1 1/2 sticks). Sprinkle with 3/4 cup sugar. Cream margarine, crisco and sugar together. Add Eggs. Combine milk and water. Add alternately with flour. Stir in flavoring.
Slice the bread lengthwise. Spread the spaghetti or pizza sauce on both halves (I like the sauce kind of thick.) Be sure to cover the whole area of the bread; if you miss the edges, they will burn. Place the mushrooms next to the sauce and then the pepperoni, olives or anything else you like on your pizza on top of the mushrooms. Lightly season with the oregano and salt. Sprinkle on the cheese until the toppings are covered. Place on a cookie sheet and put in the oven on a lower shelf. Broil at 300° for about 10 minutes or until the cheese is melted and barely starting to turn brown. Serves 1 if you like big sandwiches or 10 if you use for hors d'oeuvres.
Combine all ingredients. Use for marinating poultry. Baste with marinade while cooking. Yields 1 3/4 cups plus 2 tablespoons.
Brown meat, celery and onion. Mix with other ingredients; cover with noodles. Bake at 350° for 30 to 35 minutes.
Preheat oven to 450°. Combine biscuit mix, milk, cheese and 3 tablespoons margarine. Drop by spoonfuls onto slightly greased cookie pan. Bake for 8 or 10 minutes, or until brown. Mix 2 tablespoons margarine and the garlic powder. Brush over hot biscuits before removing from pan. Eat while hot.
Cut cabbage into quarters, removing outer dark green leaves and core. Rinse cabbage with cold water and drain. In a large skillet, melt butter over medium-high heat. Add damp cabbage and toss to coat. Add salt, pepper and seasoning salt. Cover skillet and simmer 7 to 10 minutes or until crisp-tender. Add extra flavor by adding 3 to 4 slices of bacon, chopped, to butter and cook until done.
Cook the whole cauliflower in boiling salt water for about 20 minutes. Drain and place in baking dish.
Spread softened cream cheese on a plate. Mix drained crab meat with 1/2 jar of cocktail sauce. Spread over cream cheese. Pour remaining cocktail sauce over top and serve with crackers.
Cream sugar and butter together. Add 1 egg at a time, beating after each addition. Add melted chocolate, vanilla and flour with baking powder, salt and nuts. Bake at 350° until it springs back.
Into a large mixing bowl, measure water (use cool to lukewarm for compressed yeast). Sprinkle or crumble yeast into bowl; stir until yeast dissolves. Add 1 1/2 cups flour all at once. Stir until smooth. Cover bowl and let stand in warm place for 1 1/2 hours.
Soak beans overnight. Boil with a teaspoon of baking soda until tender. Drain. Place in cooker with other ingredients. Add fresh water, just to cover. Simmer about 6 hours, stirring and adding water as needed. When nearly done, taste for saltiness and sweetness. Correct sweetness with sugar.
Mix all ingredients together and press into 13 x 9-inch greased pan. Bake at 350° for 60 minutes.
Pierce potatoes with a fork. Arrange in a circle on paper towels. Microwave on High 8 to 10 minutes or until tender, turning and rearranging potatoes halfway through cooking time. Cover and set aside.
Brown meat in oil in skillet. Add vegetables, soup, etc. Cover and cook 20 minutes or until meat is tender on low heat. Blend the cornstarch and 1/4 cup of water; stir in sauce. Serve on rice. Serves 6 to 8.
Brown meat with taco sauce, green chilies and onion. Mix mushroom and Cheddar cheese soups with sour cream in a separate bowl. Put a spoonful of the meat mixture and a spoonful of the soup mixture and shredded cheese in each tortilla. Roll up tortillas and place in Pyrex dish. Pour the remaining soup mixture and meat, if any left, over the top. Add the rest of your shredded cheese. Bake at 350°, uncovered, 20 to 30 minutes or until bubbly.
Boil chicken. Let cool and pick from bone. Prepare stuffing as directed on box. Combine soups in a bowl. Do not dilute. In a glass casserole dish, first layer of chicken, next layer of stuffing, then layer of soup mixture. Repeat until you have 3 layers and end with soup mixture on top. Bake at 325° for 1/2 hour or until top is lightly browned.
Preheat oven to 350°.	Grease a 13 x 9-inch pan. In a large bowl, combine sugar and	margarine. Using a wooden spoon, beat in eggs and vanilla. Sift the flour, soda, powder and cinnamon. Stir into egg mixture alternating with milk. Stir in apples, nuts and raisins.	Pour into pan and bake 40 to 45 minutes. Let cool and frost, if desired.
Prepare cake mix. Fill each cone 2/3 full. Bake as cupcakes on cookie sheet or sit in cupcake pan. Let cool. Frost and put cherries on top of each cone.
Slice 1 banana in each pie crust. Beat 1 (8 ounce) cream cheese with sugar and mix with Cool Whip. Pour over bananas and top with pie filling.
Cook vegetables until tender and drain. Add all other ingredients except oleo and crackers. Pour into dish; top with crackers. Pour oleo over crackers.
Combine cream cheese, sugar and vanilla, mixing until well blended. Spread margarine into 15 1/2 x 10 1/2-inch jelly roll pan. Put in oven to melt. Remove from oven. Mix beaten eggs, milk and nutmeg. Dip bread into egg mixture to coat all sides well. Place in jelly roll pan; bake 7 minutes at 375°. Turn and bake 7 more minutes or until browned. Sprinkle toast with powdered sugar; serve with strawberry jam.
Cream butter, flour, salt, thyme, nutmeg and milk. Add bouillon cube and cheeses. Cook hearts if frozen; drain and put in a 2-quart buttered shallow casserole. Sprinkle with lemon juice. Add chicken and mushrooms. Pour cream sauce over all. Bake at 350° for 30 to 35 minutes. Serves 8.
Mix cream cheese and sour cream until creamy. Then add all other ingredients and mix well. Spread in pie dish and sprinkle nuts on top. Bake at 350° for 20 minutes. Serve with party rye rounds.
Mix in order listed. In 9 x 13-inch pan, put 1 cup brown sugar and pour 1 cup boiling water over it. Stir until all sugar is dissolved. Drop batter into liquid by spoonfuls. Bake 30 to 35 minutes at 350°. Serve with whipped cream. Serves 12 to 15.
Pour bottle of Woody's Cook-in sauce and bottle of Worcestershire over brisket. Wrap in heavy foil. Cook at 250° for 5 to 6 hours. Easy and delicious! Needs no salt or pepper.
Drain and flake a can of tuna. In a medium bowl mix tuna, egg substitute, sour cream, mustard and oregano. Coat a 2-cup casserole dish with Pam. Add the bread crumbs and swirl to coat the dish evenly; add the tuna mixture. Bake at 400° for 25 minutes or until mixture is set. Makes 2 servings.
Bring broth to a boil. Add escarole, and simmer, while you prepare meatballs. Combine pork, garlic, shallots, parsley, and egg yolk. Season with salt and pepper. Form into 3/4 inch meatballs. Drop the meatballs into the broth and continue to simmer 10 - 15 minutes. Add Pastina and season to taste. Turn off heat. Begin to stir the soup clockwise and slowly drizzle in the beaten egg. Serves 6.
Cook onions a short time until just tender. Drain. Fold in remaining ingredients. Place in buttered casserole dish. Sprinkle with Parmesan cheese. Top with cracker crumbs. Bake at 350° for about 30 minutes.
Sprinkle chicken on both sides with salt and pepper. Heat oil in large skillet. Saute chicken until lightly brown on both sides. Cook until no longer pink and fork inserts easily. Remove chicken from skillet and keep warm. Drain and discard oil. Add lime juice to same skillet. Cook over low heat until juice bubbles. Add butter and stir until it becomes opaque. Stir in chives and dill. Spoon sauce over chicken and serve over rice.
Cream butter, gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add vanilla, stirring well. Add flour and cocoa, stirring well. Stir in pecans. Chill dough 2 hours or until firm.
Mix the first 2 ingredients together. Pour into large 10 x 13-inch loaf cake pan. Chill until set. Cover with bottom mix. Get cheese to room temperature. Add the sour cream, sugar and vanilla. Beat until smooth. Put on top of the Jell-O mix. Add crushed nuts and/or cherries to decorate. Makes a very large salad and is very good.
Brown spareribs. Heat all other ingredients and pour over browned spareribs. Cover and roast 1 1/2 hours at 350° or low heat on top of stove. Add more water if sauce becomes too dry. You can bake them in a crock-pot.
Set power select at Medium-high. In oblong baking dish, heat oil 2 minutes. Add steak, soy sauce and ginger. Heat 5 to 6 minutes, stirring once. Season with salt and stir in peppers and onions. Set power select at High, covered 3 to 3 1/2 minutes or until vegetables are crisp-tender. Stir in cornstarch blended with broth and heat 3 to 3 1/2 minutes or until sauce is thickened, stirring once. Makes 4 servings.
Brown onion and ground beef; drain. Add water and tomato sauce; bring to a boil. Add parsley flakes, Italian seasoning and macaroni. Cook until macaroni becomes tender.
Spread broccoli on bottom of 4-quart casserole. Add chicken; mix with broccoli. Combine soup and mayonnaise; spread on top of broccoli and chicken. Sprinkle with Parmesan cheese and 1 can French fried onions, if desired. Bake, covered, for 45 minutes at 350°, uncovered for last 15 minutes. Serve over cooked rice.
Puree bananas in blender (1 cup). In a large bowl, beat together the eggs, sugar, vanilla, salt and nutmeg. Beat in pureed bananas. Stir in milk and cream. Cover; refrigerate 2 to 3 hours to develop flavor. Pour into ice cream freezer can. Freeze according to manufacturer's directions. Makes 2 quarts.
Clean the carrots. Preheat oven to 250°. In a skillet, cook the carrots in the wine and enough water to cover. Boil the carrots until tender. Remove carrots to a shallow baking dish. Combine the Worcestershire, butter and brown sugar. Pour over the carrots and turn to coat. Bake for 15 minutes. Serves 10 to 15 people.
Trim tenderloin. Cut into medallions about 1/2 inch thick. Flatten medallions with a meat mallet.