HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine tomato juice and soy sauce. Pour over diced beef liver. Let stand 30 minutes. Cook onions in nonstick skillet until tender. Add liver mixture and add potatoes. Simmer until potatoes are tender. Add green peas. Simmer about 5 minutes longer. Serve with hot bread.
Place first 4 ingredients in a bowl and mix like pie dough. In another bowl, soften dry yeast in warm water, then add eggs (beaten) and milk. Add yeast mixture to dry ingredients and beat well. Add 1 cup unsifted flour and stir until well mixed. Cover and place in refrigerator overnight. Next day, allow 4 hours for dough to come to room temperature. Roll out on lightly floured board. Roll 1/8 to 1/4-inch thick. Cut in wedges and roll from large end to small end. Place on greased cookie sheet and let rise for 1 hour. Bake at 375° for 10 to 15 minutes.
Place unopened package of broccoli in microwave oven. Microwave at High (10) for 4 to 5 minutes, turning over after 2 minutes. Set aside.
Mix dry ingredients. Add beaten egg. Blend. Slice peeled apples into 9 x 9-inch pan. Add 1/2 cup sugar. Sprinkle cinnamon on top of apples. Add dry ingredients. Pour melted butter over top. Bake approximately 40 minutes in 350° oven.
Brown meat in	skillet; drain and put in a large Dutch oven. Add other	ingredients. Simmer over low heat for as many hours as	you can, but	no less than 3. As your sauce boils down, add more water, however	your sauce should be thick. You may freeze sauce after it is cooked.	It tastes even better if cooked a day before it is served. When reheating, add a little catsup.
Cube cheese; put chilies on top of cheese. Put eggs on top. Bake at 375° for 25 to 30 minutes. Cool slightly. Cut in squares. Can be served on Tostitos.
Combine flour, soda, baking powder, salt and cinnamon in large bowl. Make a well in center of mixture. Combine oil, eggs, sugar, pears, vanilla and nuts. Add to dry ingredients stirring until just moistened. Spoon mixture into two greased 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 325° for 1 hour and 15 minutes or until bread tests done. Cool 10 minutes before removing from pans. May be frozen.
Brown meat, onion and green pepper (drain). Cook macaroni and cheese according to box directions. Mix meat, macaroni and cheese, corn and tomato sauce. Pour into oblong 2-quart casserole dish. Cover and bake at 350° for 30 to 35 minutes.
Mix Cool Whip and jello until blended.	Add rest of ingredients. Mix well. Top with maraschino cherries, nuts or Mandarin oranges.
Cook broccoli; drain, then add all ingredients. Mix well in a large bowl. Pour into greased casserole dish. Bake at 350° for 35 minutes, covered.
Mix all ingredients and put into casserole dish. Bake at 350° for 40 minutes.
Break tuna into coarse pieces with fork. Mix all ingredients and tuna together. Serve at room temperature. Serves 4.
Slice large onion. Drain liquid from potatoes; set aside. Shape hamburger into four 1/4-pound patties. With shiny side of foil face up, place a hamburger patty, 1 to 2 slices of onion, 1 teaspoon of dry gravy mix, 1/3 cup sliced potatoes, 1/3 cup mixed vegetables and 1 to 2 tablespoons of the potato liquid. Wrap, using the drugstore wrap method. Place on coals for 10 to 15 minutes per side.
Brown chicken in oil in large skillet. Drain excess oil. Add water and bouillon, green pepper, vinegar, garlic, brown sugar and soy sauce. Simmer slowly until pepper is tender. Add pineapple (undrained). Add 1/2 cup water and cornstarch (mixed together) to thicken sauce. Serve over rice.
Beat the eggs in a bowl; dip chicken breasts in, then roll in breadcrumbs. In a large frying pan with a little bit of oil, fry the chicken breasts until golden brown. Drain on paper towels and put aside.
Mix cream cheese, sugar and vanilla; beat with mixer. Spread one package rolls on bottom of pan. Pour cream cheese mixture on top and spread evenly. Place other package of rolls on top of this. Sprinkle cinnamon-sugar mixture on top of crescent rolls. Bake at 350° for 15 minutes. Let cool and cut into squares.
Place the ham hock in a kettle of water and cook for about one hour. Add the cabbage, salt and pepper. Cook slowly until nearly dry. Just before taking up, add 1 tablespoon of sugar. Be sure to serve with cornbread. It is good reheated again.
Melt oleo and marshmallows together. Mix all other ingredients with first mixture. Place in mold pan. Chill; slice thin.
Arrange sweet potatoes in a buttered baking dish. Add water to apricot juice to make 1 cup, if necessary. Combine sugar, cornstarch, cinnamon and orange peel. Add juice; cook until thick. Pour over sweet potatoes; sprinkle with nuts. Bake at 350° to 375° for 30 minutes.
Drain asparagus; use juice to dilute mushroom soup to make a sauce. Mix all together; top with French fried onions. Bake at 350° for 25 minutes.
Mix cooked rice, cheese, eggs, parsley and 1/2 the bread crumbs in a large bowl; add salt and pepper to taste. Form balls by hand. Roll the rice balls in the remaining bread crumbs. Heat 1/2-inch oil in a heavy pan. Fry the rice balls, turning them often so they brown. When crispy and brown, remove and drain on a paper towel. They can be topped with tomato sauce or melted cheese.
Beat eggs until fluffy. Add oil and sugar. Then add pineapple and cottage cheese. Add all dry ingredients. Bake in three small loaf pans at 350° for 50 to 55 minutes. Add nuts if desired.
Heat oil in pan. Add onion, green pepper and garlic; saute slowly until tender. Add tomato juice and seasonings. Simmer, covered, for 10 to 15 minutes. Add grated cheese; stir over very low heat until cheese is melted and blended with tomato juice mixture. Keep hot in chafing dish. Serve with crackers. Makes about 4 cups.
Peel the stalk part of broccoli and cut with the flowers, quite fine. Add celery, onions, bacon and red and green grapes.
Cook sugar, water and cornstarch until thickened. Add jello to hot mixture. Cool. Layer strawberries in pie shell. Pour filling over berries and refrigerate. Top with Cool Whip or whipped cream.
Mix first 3 ingredients together and press into 9 x 13-inch pan. Bake 10 minutes at 350°. Mix cream cheese, powdered sugar and egg together. Fold in Cool Whip. Spread over crust. Chill 30 minutes. Pour cooled jello over all. I pour it onto a spoon so it won't go down under. Chill overnight.
Mix all the ingredients together and bake at 350° for 50 minutes. Pam and flour the bottom of the pan (13 x 9 x 2-inch). Sprinkle sugar and cinnamon on the top before baking.
Beat cream cheese until light and fluffy. Add sour cream, sugar and vanilla; fold in Cool Whip. Pour into pie shell. Top with favorite topping. Chill 2 hours. Serve.
Preheat oven to 375°. Cut leek in half lengthwise; wash and trim, leaving 2 to 3 inches of green tops intact. Cut leek halves crosswise into thin slices. Place in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Drain; reserve leek. Melt butter in large skillet over medium heat. Add chicken; cook until chicken is golden, about 5 minutes. Add spinach and leek to chicken mixture; cook 1 to 2 minutes longer. Remove from heat. Spoon chicken mixture into pie crust. Sprinkle flour and cheese over chicken mixture. Combine eggs, half and half, brandy, salt, pepper and nutmeg in medium bowl. Pour egg mixture over cheese. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand 5 minutes before serving. Serve hot or cold. Makes 6 servings.
Cook noodles as directed. Cook turkey in a bowl in microwave. Cover bowl with wax paper and cook for 5 minutes. Stir and cook 3 to 4 minutes longer. Drain. In a large bowl, add spaghetti sauce and turkey. In another bowl, blend Ricotta cheese, Egg Beaters and 4 tablespoons Parmesan cheese.
Cook broccoli in salted water as directed on package. Drain and arrange in shallow baking dish (1 1/2-quart). Simmer chicken in small amount of water until tender. Drain and cut into bite-size pieces and arrange on broccoli. Mix next 4 ingredients and pour over the top. Sprinkle with cheese. Melt butter and pour on brown bread crumbs, then sprinkle over cheese. Bake 25 minutes at 350°. Serves 3 people.
Combine until crumbly. Pat into bottom of dish. Bake at 300° for 15 minutes and cool.
Mix Crisco, sugar and vanilla until creamy. Sift flour and baking powder together. Add this, alternating with flour and milk to well creamed mixture. Add eggs, 2 at a time, and beat well after each one. Mixture should be very creamy. Put 1/2 cup cocoa and 2 cups of batter into small mixing bowl and mix together. Put this with rest of batter by making swirl on top with knife. Pour into 10-inch tube pan. Bake in 300° oven for 2 hours and 5 minutes.
Preheat the grill to medium heat. In a large bowl, combine all the ingredients except buns. Mix well. Form into 6 equal-sized patties. Grill for 4 to 5 minutes per side or until the juices run clear and no pink remains. Serve on buns.
Mix lettuce and salt together and let stand for 1 hour. Drain well and add carrot and green pepper. Combine vinegar, water and sugar. Boil 4 minutes, then add to cabbage while hot. Cool and refrigerate until served.
Place dates in mixing bowl. Add 1/2 cup boiling water, sugar and butter. Dissolve baking soda in hot mixture. Add remaining ingredients. Pudding must be steamed in greased container for 2 hours. Serve warm with hot sauce.
In casserole dish, layer chicken, broccoli, soup and milk. Top with cheese. Mix bread crumbs and oleo and sprinkle over top. Bake at 400° for 20 minutes.
Wash zucchini; slice off stem and blossom ends. Cut zucchini in 1/4-inch pieces. Boil in salted water for 10 minutes or until tender; drain well and mash. Mix eggs, salt, pepper and onion. Combine zucchini with egg mixture, corn and half of the cheese. Pour into greased 2-quart casserole. Top with remaining cheese. Bake at 350° for 30 to 40 minutes. Serves 4.
Mix all ingredients in ungreased 1 1/2-quart casserole or rectangular baking dish, 10 x 6 x 1 1/2-inch. Cover and bake in 350° oven until macaroni is tender, 55 to 60 minutes.
In a greased baking dish, place apple slices. Add cinnamon, water and 1/2 cup sugar. Mix rest of sugar with flour and shortening until crumbly. Sprinkle over apples. Bake in a moderate 375° oven about 1 hour or until apples are tender and crumbs well browned. Serve warm. Serves 6. (Serve hot with cream, hard sauce or ice cream.)
Melt chocolate over hot water in top of double boiler. Add milk and cook until very thick. Remove from heat. Add cracker crumbs, nuts, vanilla and butter. Pour mixture on wax paper and form into rolls. Roll in extra cracker crumbs and chill. Cut in slices.
Preheat oven to 400°. Dip chicken into eggs and then bread crumbs. Heat oil and cook chicken until done. Pour sauce into an 11 x 7-inch dish. Place chicken on sauce and top with Parmesan and Mozzarella cheeses. Bake for 15 minutes or until lightly browned. Serve with pasta.
Preheat oven to 400°. In saucepan, cover and cube potatoes with cold salted water and bring to boil. Drain potatoes and hold on side. In roasting pan, heat the olive oil and rosemary. Stir potatoes into hot oil and salt and pepper. Bake for 45 minutes or until golden brown. Stir once. Serve immediately. Makes 4 servings.
Cut biscuits in quarters. Mix sugar with cinnamon. Preheat oven to 350°. Butter Bundt pan, place nuts in pan. Roll biscuit quarters in sugar mixture and place evenly around pan. Melt butter and brown sugar and 1 to 3 tablespoons pancake syrup or corn syrup in pan on low heat, do not boil. Pour brown sugar mixture on top of biscuit pieces. Bake for 30 minutes. Cool slightly and invert on platter.
Mix flour and salt in medium bowl. Whisk oil and water together. Pour over flour mixture. Stir with fork until blended. Pat evenly into a 9-inch pan, already sprayed with Pam. Flute edge. Prick bottom and sides at 1-inch intervals. Bake at 425° for 15 minutes.
Mix together. Form into a ball. Roll in chopped pecans and parsley. Refrigerate.
Make crust by crushing graham crackers and mixing with oleo. Press into 10 x 13-inch pan. Dissolve jello in hot water. Crumble cheese in hot mixture and heat until cheese dissolves. Beat. Add sugar and vanilla and mix well. Whip milk until thick. Pour cheese and jello mixture into whipped milk and mix well. Pour over crust. Chill. Garnish with cherry pie filling or favorite garnish. Can be frozen. Serves 12.
Mix and place in 8 x 8-inch baking pan and bake in 350° oven for 1 hour.
In a large mixing bowl combine the shredded cheese, chicken soup, sour cream, chopped onion, 1/4 cup melted butter, salt and pepper. Mix well. Fold in the thawed hash brown potatoes. Turn mixture into a greased 9 x 13-inch baking dish.
Mix wine, soup and soup mix in a 2-quart casserole or crock-pot. Add stew meat and stir. Cook at least 6 to 8 hours at 275° (until meat is tender) or in crock-pot on high. Serve over cooked noodles. Enjoy!
Makes a wonderful alternative potato dish. Mix all ingredients together. Put in a 9 x 13-inch casserole dish. Bake at 350° for 1 hour.
Marinate beef with mustard. Sprinkle with salt and crushed peppercorns. Work finely chopped onions into tenderloin on both sides. Heat a large skillet to 450° to 500° and add olive oil. Quickly sear meat on both sides so onions are golden brown. Remove tenderloin and arrange on plates (three to a plate). Add butter to skillet, then add the mushrooms and saute to a light golden brown. Add Chardonnay and reduce slightly. Add cream and stir in fast. Then sprinkle with parsley. Pour sauce over beef, which has been kept warm in the oven.
Put crackers in paper grocery bag. Mix dry ingredients together and sprinkle over crackers. Close bag and shake well. Pour oil over cracker mixture and shake well. (Paper bag will become very greasy.) Empty into airtight container and enjoy.
Peel and cut up eggplant. Add salt and pepper to taste, butter and stale bread slices, slightly dampened. Stir in slightly beaten eggs and about 1/4 pound cheese, cut in cubes. Add chopped onion and bell pepper. Pour into a casserole, cover with bread crumbs or crushed crackers. Dot with butter and bake for 1/2 hour at 375°.
Beat butter, vanilla, sugar, brown sugar and eggs until creamy. Mix flour, salt, cocoa and baking soda into mixture. Stir in 1 cup chips and 1 1/2 cup nuts. Bake at 350° for 9 to 10 minutes. Makes 3 1/2 dozen.
Beat eggs slightly and add sugar and salt. Add milk and vanilla; mix well but do not beat. Pour mixture into unbaked pie shell and sprinkle with cinnamon. Bake at 425° for 25 to 35 minutes or until knife inserted into center comes out clean.
Soak fruits together. Sift together flour, baking powder, soda, salt and cinnamon. Blend remaining ingredients. Gradually add dry ingredients to egg mixture. Blend very well. Add fruit mixture and stir well. Drop by rounded teaspoonfuls onto nonstick baking sheet. Bake 12 to 15 minutes at 325°. Yields about 6 dozen.
In a large skillet, cook beef with green pepper and onion until meat is brown and vegetables tender. Drain. Add rest of ingredients and mix with cooked noodles. Pour into a large casserole. Bake at 350° for 50 minutes. Sprinkle with shredded cheese and return to oven for 10 minutes to melt.
Butter sliced bread lightly, but enough to cover entire piece. Sprinkle on garlic powder. Turn toaster to medium heat. Drop in; cook until butter is melted and bread lightly brown, about 2 1/2 minutes. Cook too long, you'll have toast. Cee ya.
Mix chicken with butter, soups, milk and rice. Pour in large casserole dish. Sprinkle cheese and crumbled Ritz crackers over top.
Brown ground beef and drain. Cook broccoli and pepper until tender; drain. Mix remaining ingredients with broccoli and ground beef. Top with crackers and butter. Bake in 350° oven until hot through and through.
Cream lard, Crisco, butter or margarine (whichever one you choose to use) and the sugar well. Beat in the eggs. Add the dry ingredients. If sticky, refrigerate for 1 hour. Separate into 4 sections. Roll into a cylinder; cut diagonally across the cylinder with a knife before putting in the oven. Do not cut through, just mark the cookies with the cut.
Mix all ingredients in order given. Fill muffin cups 3/4 full. Makes 14 large cupcakes. Bake for 15 minutes at 350°.
Mix cream cheese, sugar and vanilla on medium speed until well blended. Add eggs. Bake at 350 degrees for 35-40 minutes, or until center is almost set. Let cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Preheat oven to 400°. Separate crescent dough into 2 large rectangles. Place in ungreased deep dish baker. Press over bottom and halfway up sides with dough and pizza roller to form crust and seal perforations. Slice sausages and arrange over crust. Grate cheese and sprinkle over top. Combine remaining ingredients in bowl with whisk and pour over cheese. Bake 20 to 25 minutes until golden brown.
Blend together first 3 ingredients; set aside. In a bowl mix well the dry ingredients. Combine with the liquid mixture. Add last 4 ingredients. Mix well. Pour into 2 large greased 9 x 12-inch pans. Bake at 350° for 45 minutes.
Rub salt, pepper and garlic powder into meat. Rub flour on meat and brown in oil. Place meat in roasting pan. Pour over meat, Worcestershire sauce, Tabasco sauce, cola and chili sauce. Bake at 325° for several hours.
Combine sugar, milk and salt. Cook to a soft ball stage. Remove from heat and add Marshmallow Creme first, then the peanut butter. Stir well. Pour into buttered pan.
Wash apricots thoroughly and put in saucepan. Add 2 cups of water. Allow apricots to soak in covered pan for 1 hour, then cook in the same water that is simmering for 40 minutes until apricots are plump and tender. Cool. Drain, but reserve liquid. Cook sweet potatoes in boiling water until tender. Drain, cool, peel and cut lengthwise in 1/2-inch slices. Grease 1-quart baking dish. Put in 1 layer of sweet potatoes. Cover with layer of apricots, sprinkle with 1/2 of brown sugar. Repeat layers with ingredients again. Blend thoroughly the melted butter, orange juice and grated orange with 1/4 cup reserved apricot liquid. Pour over potatoes. Bake at 375° approximately 45 minutes, basting occasionally. About 5 minutes before removing from oven, top with pecan halves. Makes 6 to 8 servings.
Wash and cut broccoli into bite-size florets. In a large bowl, toss broccoli, cheese, chopped onion and bacon. In a separate bowl, mix mayonnaise, vinegar, sugar and lemon juice. Pour over broccoli mixture. Top salad with sliced fresh mushrooms and sliced boiled eggs. Marinate overnight.
*Fresh lemons are better but you can use the ReaLemon from bottle. If you use fresh lemons, take from refrigerator several hours before using. You get more juice if they aren't cold when you squeeze them.
Start meat in enough water to cover. When water begins to simmer, remove scum. Simmer uncovered for 1/2 hour.
Pour chocolate syrup into a warm mug and fill 3/4 full with coffee. Top with scoop of vanilla ice cream and 1 jigger creme de menthe. Serves 1.
Combine flour, corn meal and sugar. Add one tablespoon bacon drippings, buttermilk and eggs. Leave 2 tablespoons in pan. Pour batter in pan and bake at 400° for about 35 to 40 minutes or until done.
Dip each piece of chicken in melted butter, then in mixture of crumbs, cheese, garlic powder and salt. Place in baking pan. Dot with butter and bake, uncovered, 1 hour at 350°.
In skillet, brown lightly the rice and mushrooms in butter. Stir in soup and water. Cover; cook over low heat about 25 minutes or until rice is tender.
Blend all ingredients well. Add water, a little at a time as pie crust. Roll very thin. Salt and cut into strips, then place on slightly greased cookie sheet and bake until light brown at 350° for 12 minutes.
Beat egg whites well and set aside. Beat egg yolks until thick and add sugar gradually. Add butter and milk. Pour into pie shells and bake at 350° for 30 minutes or until filling is browned on top. Makes 2 medium or 1 large pie.
Make 1 to 2 days ahead of time the honey mustard dip so it has time to let the flavors blend. You do this by mixing honey and mustard together well and store in airtight container. Refrigerate.
Melt butter over low heat or in microwave. Stir in brown sugar until well blended. Stir in egg. Stir in flour, baking powder and salt. Stir in vanilla and nuts. Spread in a well-greased 8-inch square pan. Bake at 350° about 25 minutes. Do not overbake! Cut into bars or squares while still warm. Serves 8.
Mix soup, mayonnaise, lemon juice and cottage cheese together. Start with layer of broccoli, layer of chopped chicken, grated cheese and sauce. Another layer of broccoli, chicken, cheese and sauce. Melt butter in skillet; saute bread crumbs. Add more butter if needed. Put buttered crumbs on top and cook at 350° until bubbly.
Mix flour, salt and oil. Add water; stir until mixture forms a ball. Knead slightly with hands; divide into halves. Roll between 2 sheets of wax paper to fit pie pan. For cream pies, bake at 350° until golden brown.
Preheat oven to 350°. Grease and flour 6 mini loaf pans or 2 large loaf pans. Sift flour, baking soda, baking powder, salt and spices and set pan aside. Beat sugars and oil until smooth. Add eggs and pumpkin to sugar mixture. Beat until smooth. Add dry ingredients, alternating with buttermilk. Add pecans if desired. Place in loaf pans and bake 45 to 50 minutes.
Mix the first five ingredients with spaghetti sauce or tomato sauce. Cook pasta in large amount of salted water until tender. Layer in casserole with Mozzarella cheese. Finish with sauce on top. Bake until bubbly at 350°.
Mix together in a skillet the Coca-Cola and catsup. Skin chicken, salt and pepper to taste. Place in skillet. Let it come to a boil; then reduce heat and simmer for 1 hour.
Mix first two ingredients together; add Cool Whip and mix well, then add strawberries and mix well. Put in two graham cracker crumb crusts.
Grease 13 x 9-inch dish; arrange croutons in bottom and sprinkle with cheese and mushrooms. Cook sausage until brown and drain. Place over cheese and mushroom mixture. Beat eggs, milk, soup and mustard. Pour over all. Bake at 300° until set for 1 1/2 hours. May be prepared ahead and refrigerated overnight and then baked.
Preheat oven to 325°. Remove casing from sausage links; cut each sausage and bacon slice into thirds and wrap bacon around pieces of sausage. Secure with a toothpick. Place in a 13 x 9 x 2-inch baking pan. Pour brown sugar evenly over the sausage. Bake for 1 hour. Makes 32 servings.
Cook carrots until tender. Drain. Place in baking dish. Mix together both sugars, lemon juice and melted butter. Pour over carrots. Bake at 425° for 25 to 30 minutes.
Cook and add together; let boil. Then, turn to medium heat until almost all water cooks out of it. Then cover with a lid and cook on low for 20 minutes. Ready to serve.
Cream together the cream cheese and sugar. Add strawberries, bananas and pineapple. Fold in the Cool Whip. Freeze in a 9 x 9-inch pan.
Mix sugar, oleo (room temperature mixes easier), cocoa and milk in small saucepan. Bring to boil for about a minute and remove from heat. Stir in vanilla, peanut butter and oatmeal. Quickly drop by spoonfuls onto waxed paper and cool.
Cook Eagle Brand and cocoa for 5 minutes on low heat. Allow to cool slightly. Add next 3 ingredients. Refrigerate until cold. Mix in ice cream freezer. Halfway through, add nuts and marshmallows.
Preheat oven to 300°. Heat Karo and oil in cast-iron skillet. Stir to mix. Add pecans and salt thoroughly. Place skillet in oven and bake 35 minutes. Stir occasionally. Remove from oven and place pecans on wax paper. Separate pecans and salt thoroughly. These become crisp as they cool.
Combine all ingredients in large bowl and mix well. Store mix in an airtight container. For each serving, place 2 tablespoons of mix in a cup. Add 1 cup boiling water and stir well. Makes 44 servings, approximately 41 calories per serving.
Place cooked broccoli in baking dish. Top with chicken. Mix mayonnaise, butter, soup and juice. Pour on top of chicken. Top with cheese and cracker crumbs. Bake at 350° for 30 minutes.
Cook macaroni. Drain. Combine all ingredients. Mix. Pour into an ungreased loaf pan. Sprinkle a few cracker crumbs on top of mixture. Bake at 325° for about 20 minutes.