HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place meat in bottom of Dutch oven. Do not brown. Peel and chop carrots and potatoes into bite size pieces and place on top of meat with vegetables. Mix soup and dry soup mix together. Spread on top. Cover and cook for 6 hours at 250°.
Melt over hot, not boiling, water the Nestle milk chocolate morsels. Stir until smooth. Remove from heat. Blend in sour cream. Add almond flavored liqueur; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed paper-lined cookie sheets. Shape into balls. Roll in almonds until evenly coated. Chill until firm. Makes about 2 1/2 dozen truffles.
Mix in large mixing bowl on low speed all ingredients, then rest! Pour into loaf pan. Bake at 300° for 45 minutes.
Cook broccoli as directed and drain. Soften Cheez Whiz in microwave. Saute onion in butter. Add broccoli, rice, soup, milk and Cheez Whiz. Bake at 350° for 30 minutes.
Cook meat, onion flakes, garlic powder, tomatoes and black-eyed peas for about 15 minutes. Add soups.
Cream the sugar and Crisco. Add eggs, beating well after each addition. Add flavoring. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk. Bake 1 hour and 20 minutes at 325° in a well-greased and floured tube pan.
Combine graham cracker crumbs, melted butter and 1/4 cup sugar. Press into a 9 x 13-inch pan. Bake at 375° for 8 minutes. Cool.
Soak the peas in water overnight. In a large pot, bring the peas to a boil in the same water. Skim. Add the meat, carrots and onion and simmer about 2 hours or until the peas are tender. Remove the ham bone. Take any meat off the bone and return to the soup. Add the salt and pepper and serve.
Mix all ingredients in medium bowl. Stir well with wooden spoon. Chill at least one hour. Serve.
In a heavy pot, make light brown roux using oil and flour. Add onion and shrimp; saute lightly. Add garlic and stir. Heat tomatoes. Mash thoroughly; add to mixture. Cook over medium-low heat. Add parsley. Add 1/3 cup chicken broth, if needed, to keep consistency of stew. Add corn and cook 10 minutes, stirring frequently. Season to taste with salt and pepper. Add remaining broth. Cook very slowly for 15 to 20 minutes. If it is too thick, add water to desired consistency. Serves 8.
Brown ground beef in skillet and drain fat. Add beans and taco sauce and let simmer. Separate one can of rolls and press into bottom of 9 x 13-inch pan. Cover pressed rolls with ground beef mixture and top with cheeses. Top that with the other can of separated rolls. Bake at 350° until brown. Serve with taco sauce, sour cream or any of your favorite toppings.
Mix all ingredients until well blended. Refrigerate. Serve with vegetable to be dipped.
Grease casserole dish. Drain pineapple and pour into casserole. Add sugar and flour mixture on top, then grated Cheddar cheese. Melt butter and crumble Ritz crackers onto top. Bake at 350° for 30 minutes. Good with chicken, turkey or ham.
Cream sugar and shortening. Add egg and salt. Stir. Mix soda in milk and add to the shortening and sugar. Add flour last. Use nuts or raisins if desired. Serve warm with whipped cream. Bake at 325°.
Let bread thaw, but don't let it rise. Cook sausage; let cool and then add cheese and eggs. Spread dough out about 9 x 13-inches and "mash" sausage mixture into dough.
Mix Cool Whip and cottage cheese. Sprinkle with dry jello and fold thoroughly. Let stand while pineapple and oranges drain, then fold them in and refrigerate. Add chopped nuts, if desired.
Mix enough flour, salt and pepper to coat steak. Roll steak in flour mixture. Brown quickly in hot oil. Place steaks in crock-pot. Stir left over seasoned flour into hot grease. Brown about a minute. Then add soup, water and teaspoon of Kitchen Bouquet. Heat until hot, bubbly and slightly thickened. Pour over steaks and cook on low setting for 5 to 6 hours. Serve over rice or creamed potatoes.
Mix all ingredients together. Add Bisquick or flour last. Spread in greased 13 x 9-inch pan and bake until golden brown on top, about 45 to 50 minutes at 350°. Cut into finger size squares. Makes about 40.
Rinse scallops well and place in pan. Combine next 4 ingredients and mix. Brush scallops with the mixture. Broil at 425° for 10 minutes or until slightly browned. Turn scallops. Brush with remaining sauce. Broil 10 minutes longer or until well browned. Garnish with lemon wedges. Serves 6.
Place carrots in 1 1/2-quart casserole. Stir in croutons and cheese. Mix all remaining ingredients and pour over carrot mixture. Bake, uncovered, in preheated 400° oven for 20 minutes or until browned. Yields 6 servings.
Mix the first 3 ingredients together and pat into an 8 x 8-inch pan. Bake at 350° for 15 minutes; set aside. Beat eggs well; stir in granulated sugar, lemon rind and juice. Set aside. Mix together 1/4 cup flour, baking powder and salt; add to egg mixture. Pour over crust. Bake for 30 to 35 minutes at 350°, until slightly golden.
Beat pudding and milk until stiff. Spread on top, making third layer and top with Cool Whip. Refrigerate.
Cover chicken with water in Dutch oven. Bring to boil, reduce heat to low; cover and cook 30 minutes or until chicken is done. Remove chicken and cool. Bone chicken and shred into large pieces. Add to broth. Stir in onion, corn, tomatoes, lima beans, garlic, bouillon cube, salt, pepper and cayenne pepper. Bring to boil, reduce heat to low, cover and cook 30 minutes. Thicken with flour, if desired.
Cut carrots 5 inches from top, reserving smaller end for another use. Cook carrots, covered, in a small amount of water until tender-crisp; let cool. Cut carrots in half lengthwise. Scoop out center of each. Combine cracker crumbs and remaining ingredients; toss to mix. Stuff carrots with mixture. Place in lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 30 minutes or until carrots are hot. Yield: 6 servings.
Beat eggs; add baking powder and pinch of salt. Add melted butter or margarine and sugar. Add sifted flour into mixture, adding milk alternately. When well mixed, add vanilla and bake in 2 layer pans for 25 to 30 minutes at 350°. Top with boiled chocolate icing.
Combine buttermilk and soda in heavy 3-quart saucepan. Let sit 20 minutes. Add sugar and corn syrup. Bring to a boil, stirring until sugar dissolves. When mixture boils, add butter and cook, stirring occasionally, until it reaches soft ball stage (236° to 238° on a candy thermometer). It will have turned a medium brown color. Remove from heat and allow to cool to lukewarm (110°), then beat until mixture loses its gloss and starts to thicken. Stir in nuts and turn into a buttered 8-inch square pan until firm. Makes approximately 1 1/2 pounds.
Sift flour, sugar, baking powder and salt together. Add butter, vanilla, egg yolks and 1/2 cup milk and beat 2 minutes. Grate chocolate. Add pecans and grated chocolate to batter. Pour mixture into greased and floured 9 x 5 x 3-inch loaf pan and bake at 350° for 60 to 70 minutes. Cool in pan. Mix orange juice and powdered sugar. Spoon mixture over top of warm cake. Pierce surface of cake with fork to allow glaze to penetrate. Freeze, if desired, after cake is cool.
Brown hamburger meat and drain fat. Add dry mix and stir. Add chili, tomato sauce and water and stir. Simmer for 5 minutes.
Mix first 3 ingredients. Spread this mixture in round pizza pan and bake at 350° for 10 minutes. Mix cream cheese, condensed milk, lemon juice, strawberries and strawberry glaze. Spread the "cheese" mixture on the crust. (Crust should be cool.) Spread the strawberries on top of the cheese mixture. Store in the refrigerator until served.
Preheat oven to 350°. Pound or score steak. In skillet, heat butter. Add onion and garlic; cook until brown. Add mushrooms; cook 3 minutes. Add nuts, parsley, bread cubes, seasonings, salt, pepper, egg and wine. (Seasoned stuffing mix can be used instead of plain bread crumbs.) Spread mixture on steak and roll lengthwise; tie with string at 2-inch intervals. Brown meat on all sides in a little fat. Add bouillon. Cover and bake for 2 hours. To serve, cut into 1-inch slices and serve with pan drippings.
Saute butter, onion and celery in large skillet. Add chicken and mixture of 1 1/2 cups broth, 1 can tomato soup, 2 tablespoons soy sauce and salt and pepper to taste. Simmer while cooking spaghetti. Mix spaghetti and sauce together. Top with Parmesan cheese. Bake at 400° for 30 minutes.
Preheat oven to 350°. Place tenderloin on rack in shallow roasting pan. Mix jam, salt, mustard and soy sauce in saucepan. Pour half over tenderloin, reserving the rest. Bake at 350° for 1 1/2 hours. Heat remaining sauce in saucepan over low heat. Slice tenderloin into 1/4-inch diagonal slices. Serve with remaining sauce.
Mix all ingredients together. Spoon into a muffin pan. Bake at 400° until brown. Makes 8 biscuits.
Place prepared chicken in a 9 x 13-inch baking dish. Sprinkle olives over top. Spread on Doritos and mash them down slightly to crush. Add 3/4 of the cheeses. In saucepan, bring to a boil: salsa, broth, soup and mushrooms. Pour hot liquid over chicken mixture. Add remaining cheeses over the top. Bake 20 minutes or until bubbly at 350°. Serve with rice. Serves 8 to 10.
Brown hamburger and onions together in skillet; add remaining ingredients. Pour into large casserole dish; bake at 350° for 1 1/2 to 2 hours. I prefer to add the peas about 1/2 hour before it's finished baking. This way they will keep their green color and better flavor.
Get 2 pieces of bread and cheese. Put it in the mikrowave on low for 3 minutes. Take it out and eat it.
Cream together butter, sugar and eggs; beat after each egg. Add flour, lemon flavor, sour cream and vanilla. Beat and bake at 350° for 50 to 55 minutes in a Bundt pan.
Fry bacon crisp; crumble. Add to browned hamburger meat and onion. Drain. Add remaining ingredients. Salt and pepper to taste. Simmer for 30 minutes (or 3 to 4 hours in crock-pot).
Brown meat, onion and pepper together and drain off excess grease. Combine all ingredients together, saving some cheese to put on top. Bake at 350° about 30 to 35 minutes.
Cream butter and sugar until fluffy. Add egg and vanilla. Sift together dry ingredients. Add to creamed mixture very gradually. Roll out on a pastry cloth and cut in desired shapes. Cookie press may be used. Bake at 375° until light brown, about 8 minutes. May be sprinkled with sugar prior to baking.
Saute onion and green pepper in butter. Add rest of ingredients, except sour cream, cheese and crab, until mixed. Slowly add sour cream. Stir constantly. Add can of crab and sharp Cheddar. Pour in casserole dish. Bake for 20 to 30 minutes at 400°.
Mix together. Mix Ritz crackers and melted butter. Sprinkle on top. Bake for 30 minutes at 350°. Serves 4 to 6.
Cream together margarine and both sugars. Add eggs and vanilla and beat until fluffy. Blend in dry ingredients. Stir in Bits 'O Brickle. Spread evenly in well greased 9 x 13-inch pan. Bake at 350° for 30 minutes. When cool, if desired, frost with white or chocolate frosting. It doesn't need it. Makes 3 dozen brownies.
Mix all ingredients together, place in refrigerator for a couple hours. Serve with celery, cauliflower, carrots, radishes, cucumbers and broccoli.
Cut each eggplant into two equal parts. Remove middle and chop. Add onions, celery, margarine and garlic, smother until done. Place buns and eggs into a bowl to soak. When buns are completely soaked, mix well with chopped shrimp, smothered eggplant, crabmeat, parsley and green onions. Season to taste. Boil shells of the eggplant for 10 minutes. Stuff with mixture. Bake 15-20 minutes at 350°.
Cut chicken into pieces and remove skin. Heat butter and oil in 13 x 9 x 2-inch pan at 375° in the oven until butter is melted. Stir in remaining ingredients (except chicken). Place chicken neatly sides down in pan turning to coat with herb mixture. Bake, uncovered, at 375° for 30 minutes. Turn chicken and bake until thickest pieces are done, about 30 minutes.
Combine all except the chicken breast in a zip top plastic bag. Add chicken. Seal bag turning to coat meat. Refrigerate two hours or over night, turning the bag occasionally. Grill as usual. Makes about 1 cup (enough for 2 pounds meat).
Melt butter in electric skillet. Add sliced potatoes, shredded cabbage, salt & pepper and chopped onion. Slice polish sausage or hot dogs on top of mixture. Add garlic powder. Cover top with American cheese. Add 1 cup of water. Cook until all is tender.
Mix all ingredients in mixing bowl. Bake in lightly greased Pyrex 10-inch pie plate at 352° for 25 minutes or until lightly browned. Serve with small pieces of French bread or crackers and cut up apples and grapes.
Heat soup to boiling. Mix gelatine and water. Add to soup. Add remaining ingredients. Pour into greased 5 to 6-cup mold and chill overnight.
Dissolve soda in pumpkin. Cream the oleo and sugar. Add eggs. Stir dry ingredients and mix with fruit. Add pumpkin and fruit mixture to batter. Drop by teaspoonful onto greased cookie sheets. Bake at 300° for 15 minutes. Yields 4 dozen.
Boil potatoes, drain, add cheese and mash. Mix in onions and pepper. Set aside.
Combine rice and chicken. Place 1/4 cup rice mixture in center of each ham slice. Roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish. Spoon Mushroom-Cheese Sauce over ham rolls. Bake at 350° for 15 minutes or until the sauce is bubbly. Yield: 8 servings.
Cook potatoes	and onion with enough water to cover. Cook until tender. Fry bacon or ham, cut in small pieces, and set aside. Melt butter; add flour and milk and bring to boil. Add Velveeta and cook until	melted. Stir all ingredients together and salt and pepper to taste.
Bring the first 6 ingredients to a boil. Add the Minute rice. Put lid on pan; remove from fire. Let stand for 5 to 10 minutes.
Add cherries to unbaked pie crust. Bake at 450° for 15 minutes. In mixing bowl, combine cream cheese, sugar, eggs, sour cream and vanilla. Increase oven temperature to 350°. Add cheese mixture to cherries and bake for 30 minutes, or until cheese is baked. Remove from oven; sprinkle nutmeg on top.
Mix together thawed hash browns and 1/2 cup butter. Add salt and pepper, undiluted cream of chicken soup, cheese, sour cream and onion. Pour into greased 9 x 13-inch pan. Mix together corn flakes and 1/2 cup butter; put on top of hash browns. Bake at 350° for 45 minutes.
Melt chocolate chips with all but 2 ounces (topping) of peanut butter chips over low heat until smooth. Add marshmallows, cereal and peanuts. Pour into a greased 12-inch pizza pan. Top with cherries. Sprinkle coconut over top.
Saute the onion in olive oil until soft but not browned. Add the chopped tomatoes and cook for 2 minutes; add the capers, chopped herbs, wine and season to taste. Set aside. Broil the mussels and clams about 2 minutes or until the shells open. Discard one side of the shell. Spoon on topping on each mussel and clam and heat for three minutes. These can be served hot or cold.
Preheat oven to 375°. Sift all dry ingredients together; set aside. In large mixing bowl, cream shortening and sugar together; add molasses and egg; mix thoroughly. Add boiling water and vanilla to molasses mixture and blend well. Slowly beat dry ingredients into molasses mixture; blend thoroughly. Drop by spoonfuls onto greased cookie sheet. Bake for 10 to 12 minutes.
Mix the first 3 ingredients well; add pineapple and refrigerate. Serves up to 12.
Stir well with a wooden spoon. Place in a microwave Bundt cake pan. Microwave on High for 13 minutes. Take out; let cool. After cooling, mix a small amount of chocolate icing. Place walnuts on top (optional).
Combine all ingredients in punch bowl; mix well. Garnish with lemon or lime slices.
Cook raisins, water and sugar for 10 to 15 minutes. Mix cornstarch in water. Add vinegar. Pour into unbaked pie shell. Bake at least 30 minutes at 350°.
Heat oven to 200°. Divide popcorn and nuts between 2 ungreased cookie sheets, 13 x 9 x 2-inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes. Remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts. Toss until well coated. Bake for 1 hour, stirring every 15 minutes.
Mix together. Put in Dutch oven; bake for 4 to 5 hours at 325°, or place in crock-pot on low and cook until meat is tender.
Mix all together. Dump into a greased casserole dish. Melt butter and mix in crackers. Put on top of pineapple mixture. Bake at 350 degrees for 20-30 minutes. I usually double this recipe.
Combine meat, onion, chili powder and salt. Shape into small balls. Brown in a large skillet. Drain fat. Arrange vegetables in skillet with meatballs. Pour on sauce. Simmer 25 minutes. Makes 6 servings.
Mix all together. Stir in 1 cup cranberries. Pour into greased 9 x 5 loaf pan. Bake 60 to 75 minutes at 350° until done.
Blend soup and milk. In buttered casserole dish, arrange alternate layers of potatoes, onions, soup mixture and cheese. Cover. Bake at 375° for 1 hour. Uncover and bake 15 minutes. Enjoy!
Cream together margarine, brown sugar, white sugar, eggs and vanilla. Add flour, soda, salt, chocolate chips and nuts. Bake at 375° for 9 minutes. Makes a large batch. You can use M&M's instead of chips.
Combine flour, sugar, yeast and salt in bowl. Add potato water, potatoes and oil to flour mixture. Beat 3 minutes on high speed. Stir in enough more flour to make a soft dough. Turn onto floured surface; knead until smooth. Place in oiled bowl; turn to oil top of dough. Cover and let rise in warm place until double. Punch down and divide in half. Shape into 2 loaves and place into 2 greased loaf pans. Cover and let rise until double. Bake at 375° for 45 to 50 minutes.
Beat eggs, sugar and pumpkin. Add flour, baking powder and cinnamon. Place wax paper on a jelly roll pan. Spray with Pam. Pour in batter and bake for 15 minutes at 350°. Remove immediately from pan and place on towel that has been sprinkled with powdered sugar. Sprinkle powdered sugar on top and roll in towel; cool. Unroll and remove towel. Spread with filling and roll again; serve.
Allow cheese to become room temperature. Beat cheeses, garlic powder and grated onion together in a mixer. Put in refrigerator to get firm. Divide mixture into 2 balls. Place nut topping on Saran Wrap. Roll mixture until well coated. Store in refrigerator tightly wrapped.
Mix all ingredients together. Pour into pan and bake for 30 minutes at 350°.
Beat egg whites until stiff. Add baking powder and sugar, beating slowly until very stiff. Fold in cracker crumbs and nuts. Mix well. Bake in greased pan at 325° for 30 minutes. Cool. Top with Cool Whip and refrigerate overnight.
Cream butter, sugar and eggs. Add rest of ingredients; beat good. Top with sugar and cinnamon. Add nuts on top, if desired. Bake at 375° for 45 minutes in Bundt pan.
Combine all ingredients except cheese. Pour half of the batter in a hot greased skillet. Add cheese, then remaining batter. Cook at 375° until done.
Mix all ingredients, then pour into pie shell. Bake at 375° for 40 to 45 minutes. Cool.
Mix well and sprinkle over the pie. Return to 400° oven for 10 minutes to brown.
Melt and mix cheese with butter. Add rest of ingredients. Split muffins; spread mixture on muffins. Broil until lightly browned.
Mix kraut, onion, pepper, celery and pimiento. Mix sugar and vinegar; bring to a rolling boil and pour over kraut, etc. Refrigerate.
God bless my little kitchen. I love its every nook. Bless me as I do my work, wash my pots, pans and cook.
Cream shortening and peanut butter, gradually add sugar, beating until light and fluffy. Add egg, beating well. Combine dry ingredients; add to creamed mixture, beating well. Shape dough into 1-inch balls; place 2-inches apart on greased cookie sheet. Flatten cookies with a fork to 1/4-inch thickness in a crisscross pattern. Bake at 350° for 10 minutes. Yields 4 dozen.
Combine all ingredients and mix well. Add seasonings to taste. Let stand in the refrigerator overnight. Serve cold on a bed of fresh spinach leaves or leaf lettuce.
Use any combination of chopped, fresh vegetables in bite sizes: broccoli, cauliflower, carrots, onions, green pepper, radishes, etc.
Mix sugar, egg yolks, flour, milk, butter and vanilla. Pour into unbaked pie crust and bake at 450° for 10 minutes. Reduce heat to 325° and bake about 25 minutes or until firm. Beat egg whites and put on top. Brown on top. Makes 1 pie.
Cream shortening and sugar. Add eggs and vanilla, then add dry ingredients. Add oats, nuts and chips; stir well. Form into rolls and wrap in waxed paper. Store in refrigerator or freeze until baking (if there is any dough left for baking). Slice and bake for 10 minutes at 375°.
Soften butter; cream together with softened ice cream. Blend in flour a little at a time until it forms a soft dough. Pinch off a small ball of dough, about the size of a quarter, and flatten center of ball with thumb. Put spot of apricot, prune or other fruit filling in center of each kolacky. Bake 20 to 25 minutes at 350°. Cool on wire rack and sprinkle with powdered sugar.
Layer raw vegetables, beginning with lettuce, in a deep glass bowl. Drain peas and pour over top of vegetables. Cover peas with mayonnaise. Sprinkle cheese over all. Seal with plastic wrap. Refrigerate overnight.
Combine water, sugar, cloves and cinnamon in a large saucepan and bring to the boiling point. Add tea bags and brew 4 minutes. Remove cloves and cinnamon sticks and add juices and rind. Serve hot with a lemon slice. Or chill and serve over ice with sliced lemon. Serves 4 to 6.
Preheat oven to 450°. Combine all ingredients and mix well. Press the mixture firmly into a well-oiled jelly roll pan (15 1/2 x 10 1/2-inch). Bake 10 to 12 minutes or until golden brown. Cool and cut into bars.
Heat oil in skillet; add hamburger and minced garlic. Brown. Add tomato sauce and seasonings; simmer for 15 minutes. Cook macaroni. Alternate layers of meat sauce, macaroni and cheeses in a greased loaf pan, ending with meat sauce and Parmesan cheese on top. Bake at 375° for 15 minutes or until firm. Serves 4.
Put lettuce, watercress, cucumber and oranges in bowl. Combine oil, vinegar, sugar, soy sauce and sesame seeds in a jar. Cove and shake well to mix. Toss with dressing just before serving.
Wash and trim beets. Put in saucepan with 1-inch boiling water. Add salt to taste. Bring to a boil. Cover and simmer for about 25 to 45 minutes or until beets are tender. Drain, reserving 1/2 cup beet juice. Peel and slice beets and set aside.
Sift flour and sugar into bowl. Blend in butter until well mixed. Put evenly into bottom of 8 x 8-inch baking pan. Bake for 20 minutes at 350°.
Mix ingredients together. Half dough and add your favorite mint flavoring. Press into molds and/or roll and cut with cookie cutter. Store in airtight container.
Cream butter, sugar and shortening. Add eggs one at a time, beating well after each addition. Add flour and milk alternately. Add baking powder to last of flour. Add flavoring. Pour in greased and floured tube pan. Put into cold oven. Bake at 350° for 1 hour and 25 minutes. Do not open oven door until time is up.
Pour catsup in bowl. Fill catsup bottle 3/4 full with water. Add Bulls Eye, Worcestershire sauce, chopped onion, brown sugar, mustard, lemon juice, Tabasco sauce, vinegar and teriyaki sauce. Cook 2 hours until thick.
Cook chicken. Bone and cut into pieces. Saute celery and onions in margarine. Mix all ingredients together. Layer in buttered casserole with 1/3 can of noodles at a time, ending with the noodles. Bake at 350° for 35 minutes or until it bubbles all over.
Break cauliflower into bite-size pieces; wash thoroughly. Set aside. Trim broccoli, using only the flowerets; wash thoroughly.
Boil vinegar, brown sugar, cloves and cinnamon. Peel, cut into slices, core and add 8 pounds winter pears (Kieffer). Boil them until they are tender. Place them in jars; cover them with syrup and seal the jars. If using Seckel pears, leave the stems on. Peel the pears and follow the recipe.