HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all cake ingredients and pour into a greased 9 x 13-inch pan. Bake at 325° for 45 to 50 minutes.
Rub roast well with salt, garlic and chili powder. Place in shallow baking pan. Roast at 325° for 30 minutes. Combine remaining ingredients in saucepan, simmer for 2 minutes. Pour sauce over roast, continue roasting, basting occasionally, until meat thermometer registers 155° to 160°, about 20 to 30 minutes. Remove roast from pan. Rest for 5 to 10 minutes. Remove pan drippings to saucepan. Add enough water to make 1 cup. Bring to boil. Carve roast and serve with sauce.
Drain yams well. Butter casserole dish and add yams and apple pie filling. Mix well. Put pats of butter on top and bake until well heated.
Put all ingredients, except walnuts, into a bowl; beat 3 minutes. Add walnuts and mix well. Pour into greased bread pan, 5 1/2 x 9 1/2 x 2 1/2-inches, spreading batter very high on the sides and low in the middle. Bake at 350° for 1 hour and 15 minutes or until done. Serve sliced thin with butter or cream cheese.
Sprinkle orange gelatin into cottage cheese. Stir. Mix in fruits. Fold in prepared Dream Whip. Refrigerate several hours or overnight.
Starter: Mix yeast and water.	Add flour and sugar. Pour into one gallon ziploc bag. Keep in a cool place. DO NOT REFRIGERATE.
Cook the sugar, syrup and water in a large bowl in microwave on High 12 minutes and 15 seconds. While this is cooking, beat your egg whites until stiff. Pour this over your beaten egg whites and beat until stiff. The trick is beat long enough before taking the beaters out. Then fold in with a wooden spoon the vanilla and nuts. Drop with teaspoon on waxed paper.
Boil vinegar, sugar and water for 5 minutes. Cook beets until tender. Peel. Pack in jars. Add syrup and seal.
Place in a 2-quart saucepan butter, all 3 juices, mustard, ginger, cinnamon, salt and pepper. Bring to a boil over medium heat. Mix cornstarch and water until creamy; add to juices while bubbling. Stir constantly. Reduce heat to low and add carrots. Remove from heat when sauce is thickened. Serves 4.
Slice vegetables and chop onion. Saute vegetables and onion in butter until tender. In a large Corning Ware casserole, put in vegetables. Mix milk with soup and pour over top. Sprinkle with grated Cheddar cheese. Prepare Stove Top stuffing as directed on package. Beat egg into stuffing and place on top. Bake, uncovered, at 350° for approximately 40 to 45 minutes, until bubbly. Serves 4 to 6 people.
Combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half and roll for pies.
Add egg yolks to stiffly beaten egg whites and gradually add flour, baking powder and sugar. Add hot milk very slowly. Add vanilla. Bake in layer cake pan 35 minutes at 350°. When cool, split and put between layers Cream Filling.
Butter tube pan well. Sprinkle pecans in pan. Place whole bag of frozen rolls on top of pecans. Sprinkle pudding mix on top. Melt butter, sugar and cinnamon together. Do not let it get thick. Pour over rolls. Don't cover pan. Let sit on counter overnight. Bake 25 to 30 minutes at 325°. Take out of pan immediately.
Combine ingredients and spoon into a greased 1 1/2-quart baking dish. Bake in 350° oven for 30 minutes.
Mix all ingredients well. Use 2 heaping teaspoons to 1 cup boiling water.
Mix together. Bring to a light boil. Cook on low for about 10 minutes. Good with cornbread.
Tear greens in bite size pieces into 4 salad bowls. Layer atop each bowl, 1/4 of the ham and cheese strips, 2 cherry tomatoes (halved), 4 egg quarters and 1 tablespoon dressing. Serve immediately. Serves 4.
Melt 1 stick margarine in a 9 x 13-inch pan. Lay chicken in margarine. Place a slice of cheese on each piece of chicken. Cover with 2 cans of undiluted soup. Sprinkle 3 or 4 cups stuffing mix on top. Melt 1 stick margarine and drizzle over top. Cover with foil and bake at 350° for 1 1/2 hours.
Layer the above ingredients in a lasagna dish as follows: sauerkraut on bottom, then corned beef. Next, spread on the Thousand Island dressing, then place the Swiss cheese over the entire dish. Finish with rye bread which has been cut in squares or cubes and tossed with butter. Gently press down on top layer to make contact with cheese. Bake at 350° for 30 minutes.
Preheat oven to 375° and grease 8-inch pan. Melt shortening and set aside. Mix dry ingredients and add milk, egg and shortening. Mix well until mixture is thin. If not, add enough milk to make that way. Place in greased pan and bake 30 minutes or until golden brown. It should be very tall.
Trim fat. Heat 3 tablespoons oil in skillet. Brown meat quickly. Add water and mushrooms (liquid, too). Stir in soup mix; cook until meat is tender. Blend flour into sour cream and add to meat mixture. Stir until sauce thickens, but not to boiling. Serve over buttered noodles.
Thaw and mash berries. Add eggs, sugar and oil; beat well. Combine flour, soda and salt. Add to mixture. Stir in pecans and butter. Bake 1 hour at 350°. Makes 2 to 3 loaves.
Mix all in bowl. Roll teaspoonful of dough in powdered sugar and bake on greased cookie sheet. Bake at 350° for 10 to15 minutes.
Layer 12 ingredients in order given. Cover and refrigerate for 12 to 24 hours. Toss and serve. Makes 4 to 6 main servings or 10 to 12 salad servings.
Heat oil in large skillet. Add sausage and red pepper; cook. Then add onion and garlic; saute until tender (about 7 minutes). Add tomatoes, salt and cream. Simmer 4 minutes until slightly thick. Serve over cooked pasta. Add parsley and Parmesan cheese to taste. Great side dish or main dish.
Spread in a 9 x 13-inch pan in order given. Bake at 350° for 45 minutes.
Melt margarine and oil in a 9 x 13-inch pan. Wash, salt, pepper and flour chicken pieces. Place chicken in pan and bake at 400° for 30 minutes. Turn chicken over and bake another 30 minutes or until chicken is done. (Do not cover chicken.) Remove chicken from pan and make gravy with drippings.
Preheat oven to 350°. Mix rosemary and garlic. Flatten chicken breast with palm of hand or back of a knife. Arrange them on large sheet of foil. Season with salt and pepper. Sprinkle rosemary-garlic mixture over chicken. Slice lemons. Put 2 to 3 slices on each breast. Dot with butter. Seal foil into packet. Place on baking sheet. Bake 30 minutes. Serves 6.
Crumble pork sausage into 4 cup measure. Cover loosely and microwave on High (100%) until very little pink remains, 2 to 2 1/2 minutes; break up and drain. Stir in bean dip, taco sauce, chili powder, garlic and salt. Cover loosely and microwave until hot and bubbly, 2 to 3 1/2 minutes; stir. Cover to keep warm. Wrap tortillas in damp cloth and microwave on High (100%) until softened, 1 to 2 minutes. Spread about 1/3 cup filling on each tortilla (keep remaining tortillas covered to prevent them from drying out); sprinkle with 2 tablespoons cheese. Fold sides over and roll from bottom. Arrange burritos, seam sides down, forming a square on plate. Cover loosely and microwave on High (100%) until hot, 2 1/2 to 3 1/2 minutes. Serve with taco sauce if desired.
Cut bacon into 2-inch strips. Place strips on broiling pan. Broil one side until brown. Remove from oven; flip strips and generously sprinkle brown sugar on top. Broil until done and remove carefully. Serve warm.
Spread refried beans in dish or pan. Mix seasonings with sour cream. Spread on beans. Add the rest.
Place the apple slices in a pie dish. Cover with the sugar. Sprinkle over this a mixture of the remaining ingredients, which have been blended like	cornmeal. Bake in a moderate	(350°) oven for 40 minutes, or until the apples are tender.
In a double boiler, melt cheese and drained Ro-Tel tomatoes. In skillet, brown hamburger; drain, if necessary. Add taco mix. Put lettuce in a large bowl; add hamburger mix. Add cheese-tomato mix and add Fritos. Mix all together when ready to eat.
Brown rabbit and place into crock-pot with remaining items. Cook until desired doneness is reached or 2 hours on high.
Preheat oven to 350°. Combine soup, sour cream, mushrooms, tuna fish and spices. Add noodles, peas and carrots. Melt butter; pour over croutons. Sprinkle croutons over top of casserole. Bake, uncovered, 25 to 30 minutes or until bubbly.
Dissolve over low heat water, jello, cream cheese and marshmallows. Add the other ingredients. Pour into bowl. Chill to set. Recipe is easily doubled.
Clean, rinse and pat dry the turkey breast. Be sure it is thawed. Place in Brown-in-Bag with other ingredients and marinate overnight.
Arrange eggs in medium saucepan. Add cold water to cover 1-inch above eggs. Bring to boil. Cover; remove from heat. Allow to stand for 20 minutes. Plunge eggs into cold water immediately; crack and remove shells. Cut cooled eggs in half lengthwise. Carefully remove yolks into small mixing bowl. Mash yolks with remaining ingredients; season to taste. Pile mixture back into egg halves. Sprinkle with paprika.
Cook chicken in water with the celery. Take off the bone. In 9 x 13-inch pan layer chicken, broccoli and cheese, repeating layers. Pour soup over mixture. Top with bread crumbs. Bake at 350° for 45 to 55 minutes.
Melt margarine in 9 x 13-inch pan. In bowl, beat eggs; add all other ingredients and stir. Pour into buttered pan. Bake at 400° for 15 minutes, then turn oven down to 350° and bake for 30 more minutes.
Heat soup. Dissolve gelatine and cream cheese. Add tuna, celery, onion and Miracle Whip. Put in a greased Bundt pan. Chill 2 hours.
Combine seasonings. Pound into meat. Brown meat in shortening on both sides. Place meat in large casserole pan, add all vegetables and sprinkle with worcestershire sauce. Cover and bake at 350° for 1 hour and 15 minutes. Steak will be very tender.
In a medium bowl, stir together flour, sugar, sesame seed and orange peel. Stir in orange juice and shortening; knead to form a soft dough. On a lightly floured board, roll out dough to 1/8-inch thickness with a lightly floured rolling pin. Cut dough into 3 1/2 x 1 1/2-inch rectangles. Make a lengthwise slit in the center of each and bring one end through center to make a twist.
Slice tops from peppers; chop tops and reserve. Scoop out seeds and membrane from peppers. In skillet cook onion, reserved green peppers, celery and garlic in hot oil until tender. Add meat; cook until browned. Spoon off excess fat. Stir in tomato puree, salt and pepper. Sprinkle salt inside pepper shells. Spoon meat mixture into the peppers. Sprinkle cheese over filling. Place in small baking dish. Bake, uncovered, in 350° oven for 35 minutes. Makes 3 servings, 169 calories per serving.
Combine all ingredients, mixing well. Cover and chill. Serve with fresh fruit. Yields 1 cup.
Dice raw potatoes; roll in a dish of corn meal seasoned with salt and pepper. Fry in hot grease.
Combine all ingredients (mixture will be soft). Shape into walnut size balls. Place meatballs in a single layer on waxed paper lined cookie sheet. Freeze until solid. Store frozen meatballs in freezer bags until ready to cook.
Prepare egg noodles but leave slightly firm. In large mixing bowl, combine noodles, tuna (drained and rinsed), soup and peas. Pour mixture into baking dish; bake at 350° until bubbling. Let set until solid.
Grease a 9 x 13-inch pan. Mix chopped pecans and coconut; spread over pan. Mix cake mix by box directions and pour over nuts and coconut mixture. Melt oleo. Mix oleo, powdered sugar and softened cream cheese; pour over cake. Bake at 350° for 50 minutes.
Cream together oleo and sugar. Add eggs, one at a time. Add lemon flavoring and flour, a little at a time. Spread on a greased and floured cookie sheet. Mark off 24 squares.
Mix well. Form into ball. Spread the 1/4 you saved over it. Chill. Serve.
Boil sweet potatoes, unpeeled, until barely soft, about 15 minutes. Drain and cool. Peel and slice potatoes. Arrange slices in a greased glass baking dish (don't stack them).
Mix all together; put in casserole. Crush 1 tube of Ritz crackers, pour 1 stick melted oleo over them; bake 25 minutes at 350°. Bake 20 minutes, then add cracker crumbs. Bake 5 minutes more.
Mix softened cream cheese with cold milk; beat until fluffy. Add diced meat and onions. Beat again. Great on crackers or cocktail rye.
Prepare instant vanilla pudding according to package directions using 3 cups cold milk and sour cream. After pudding has thickened, fold in Cool Whip. In large bowl, make layers of vanilla wafers, sliced bananas and pudding mixture. Garnish with wafer crumbs.
Bring large pot of salted water to a boil. Add the green beans and carrots and cook until crisp-tender, about 5 minutes. Drain and pat dry with paper towels.
Put the whiskey into a stemmed Irish coffee glass or a mug. Fill with coffee. Stir in Splenda and top with whipped cream. Yield: 1 serving.
Cook broccoli in small amount of boiling salted water until tender; drain. Combine remaining ingredients and stir over low heat until cheese melts. Serve over broccoli.
Mix all together except potato chips; top with potato chips and bake at 350° for 1 1/2 to 2 hours. This makes a large sized Pyrex baking dishful.
Cut deer and pork into 3/4-inch cubes. Place in bowl. Mix all ingredients, except soy and Worcestershire sauce. Toss to coat. Now put soy and Worcestershire sauce. Cover and put in refrigerator for 8 hours. Next grind meat. Put into patties and fry. Good on pizzas or can freeze.
Lightly brown onion in butter. Add scallops (washed and cut in half if they are large). Cook a few minutes. Pour off drippings. Place in shallow baking dish. Combine 1 can condensed Cheddar cheese soup with milk, lemon juice, pepper, marjoram and sherry. Pour over scallops. Top with bread crumbs and dabs of butter.
In an iron skillet, brown onion and hamburger. Drain grease off and add rest of ingredients. Stir carefully and put bacon strips on top. Put skillet in oven. Bake 45 minutes at 350°.
Cover cukes with cold water; add 1 teaspoon soda. Soak overnight. Drain. Cover with cold water. Add 2 teaspoons alum; boil 10 minutes. Bring syrup of remaining ingredients to a boil; pour over fruit. Let stand overnight. The third day, repeat again. The fourth day, reheat syrup and cukes together and seal in hot jars.
Melt butter in electric skillet; stir in seasonings. Blend well. Add Chex and pretzels and nuts. Mix until all pieces are coated. Cover skillet, leaving lid vents open. Heat at 250° for 15 minutes. Stir every 5 minutes. Cool on absorbent paper. Makes 9 cups.
Chop cabbage and cook in salted water for 5 minutes. Grease casserole dish; layer cabbage, diluted soup, crackers and cheese. Continue layering until all ingredients are used. Dot with butter or oleo. Bake at 350° for 30 minutes.
Cook beans as directed on package. Add drained water chestnuts and heat thoroughly. Season to taste with salt and pepper.
Heat oven to 350°. Bring 2 cups water and the soup mix to boil in a 4 to 5-quart Dutch oven. Remove from heat. Scatter half the onions over soup mixture. Add meat, fat side up. Scatter remaining onions on and around meat. Cover and bake 1 1/2 hours. Put potatoes and carrots around meat. Cover and bake 1 1/2 to 2 hours longer until meat and vegetables are tender. Remove meat to cutting board and slice across the grain in thin slices. Serve with the vegetables and pan gravy.
Cut steak into serving pieces; salt and pepper and flour. Brown in oil on both sides. Place in casserole dish. Cover with soup and water. Place onion slices on top. Cover dish and bake for 1 hour at 350°.
Clean shrimp, rinse and pat dry. Combine crumbs, soup mix, parsley and cheese. Dip shrimp into egg, drain well. Coat shrimp lightly with crumbs. Melt shortening in a large heavy skillet over medium heat. Fry shrimp in a single layer for 3 minutes per side or until brown.
Bring milk to a boil. In separate bowl, beat eggs with the sugar, salt and vanilla. Stir mixture into boiling milk. Continue stirring. When mixture looks like scrambled eggs and separates the water, remove from heat and pour into cheesecloth bag and make into a ball. Squeeze until the ball is firm and no water comes out. Drain about 1 hour. Remove cheesecloth and refrigerate. Slice.
Put all ingredients in crock-pot. Pour water in to cover food. Cook on high all day.
Combine the following ingredients in pot: potatoes, sausage, salt and water. Cover and cook gently for about 25 minutes.
Sift together the flour, salt and baking powder. Stir in milk-egg mixture. Add oil. Drop into boiling liquid by teaspoon. Cook 5 minutes, uncovered, and 5 minutes longer, covered. Keep small.
Combine all ingredients in 9 x 13-inch pan and keep frozen until ready to serve.
Beat eggs well. Add cheese, bacon and chilies. Mix. Pour in 8 x 8-inch pan. Bake at 350° approximately 30 minutes. Cut in squares, like fudge. Good rewarmed in microwave for breakfast or snacks.
Mix first six ingredients together. Put in casserole. Cover with cheese. Combine the melted margarine with cracker crumbs and put on top of casserole. Bake at 350° until hot.
Melt butter in casserole. Place biscuits in melted butter, top with Blue cheese. Bake at 375° until brown (approximately 15 minutes).
Cream butter and 3/4 cup sugar. Add flour, 3 tablespoons cocoa, salt and baking powder (sifted together) alternately with milk. Stir in nuts and vanilla.
Simmer ingredients for 2 to 3 hours. Set up in containers for buffet. Layer on your plate in this order:
Mix and put in a greased casserole. Can be made up and put in refrigerator before baking. Bake 30 to 35 minutes at 375°.
Mix sugar, marshmallows, milk and butter in saucepan. Bring to a rolling boil and continue to boil for 5 minutes. Remove from heat and add milk chocolate chips, vanilla and peanut butter. Stir well and pour into a greased pan. Let cool and cut into squares.
Use cake mix as directed. Pour 1/4 cup of cake batter into flat-bottomed ice cream cones. Place cones in oblong or square pan and cook like cupcakes. Cool and ice.
Cook macaroni until almost tender. Rinse under cold water and drain. Add Italian dressing and green onions. Toss lightly. Cover; refrigerate for several hours. In a very large bowl, combine macaroni mixture, ham, eggs, celery, green pepper, pimento and seasonings. Add mayonnaise and blend. Transfer to a clean glass 9 x 13-inch pan. Cover and refrigerate.
Brown ground beef; drain excess fat. Cook rice until tender. Combine all ingredients and dice Velveeta into cubed for easy melting. Simmer mixture until all cheese is melted and ready to serve. Spoon mixture over Tostitos or tortilla chips.
Pour fruit into ungreased cake pan. Pour cake mix over fruit. Cut stick of butter into pats; place on cake mix, then sprinkle with cinnamon sugar mixture. Place in a 350° oven and bake for 45 minutes. Serve with ice cream.
Mix all ingredients except boiling water; store in tightly covered container at room temperature up to 1 week. Pour boiling water over tea mixture; stir until dissolved. Garnish with lemon or orange slices, if desired. Makes 16 servings (about 3/4 cup each); contains 35 calories per serving.
Cream good first 5 ingredients and add flour and salt. Stir into butter mixture the pecans. Roll into small balls (will be dry). Bake in 375° oven for 10 to 15 minutes. Roll in powdered sugar.
Boil together water, apple and raisins for 3 minutes. Drain well and squeeze out excess water. Place raisins and apple in mixing bowl. Add shortening and apple juice. Cool. Add eggs to this mixture. Sift together the flour, salt and spices. Combine flour mixture, oatmeal and nuts with the apple/raisin mixture. Drop by heaping teaspoonfuls onto a greased baking sheet. Bake in 350° oven for 10 to 12 minutes. Yield: 20 servings of 2 cookies each.
Boil sugar and water in small saucepan for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice. Cool, then pour into jar and refrigerate. To serve, stir 2 tablespoons of syrup into 3/4 cup water. Add ice. Makes enough for 20 servings.
Spray a 10 x 15-inch pan (cookie sheet) with Pam. Line pan with saltine crackers. Take butter (not margarine) with sugar. Cook in saucepan until bubbly. Pour over crackers and bake at 350° for 10 minutes. When you remove from oven, take chocolate chips and spread as they melt. Let cool and break apart. Delicious!
Dissolve both jello in boiling water. Set in freezer to just cool real well. Remove from freezer and add pineapple and juice. Mix in another bowl the remaining ingredients. Blend the 2 mixtures together and chill in refrigerator. Salad is ready to slice and serve on lettuce leaf or by itself.
Pound chicken until thin; dip in milk, then flour. Melt margarine and olive oil. Add crushed garlic. Saute until garlic is fragrant. Brown chicken on both sides. Add wine and mushrooms. Cook until done. May add more wine, if needed to make sauce. Thicken with 2 tablespoons water mixed with cornstarch (1 teaspoon). Add chopped scallions during last 10 minutes of cooking. Serve with hot fettucine noodles. Serves 6.
Heat oven to 400°. Lightly grease a 10 x 1 1/2-inch pie plate. Mix crabmeat, cheeses and onions in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35 to 40 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. Makes 6 to 8 servings.
Beat egg yolks and sugar until light and creamy. Beat whites stiff. Heat milk until tepid. Pour over yolks and mix. Fold together with egg whites. Put in baking dish and bake at 350° until firm.
Mix juices. Chill. Garnish with drained pineapple chunks, if desired. Serve mixed with ginger ale, if you like it bubbly.
Line 24 cupcake pans with cupcake liners. Place a vanilla wafer in bottom of each liner. In small bowl, beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Fill liners 2/3 full with cheese mixture. Bake in preheated 375° oven for 15 to 20 minutes. Top each with a spoonful of filling and a teaspoon of nuts (optional). Chill. Serves 24.
Put chicken in casserole dish. Add rice. Add onion soup mix on top of rice. Mix cream of chicken soup with water and pour over all. Cover with tin foil and bake at 350° until chicken is done.
Place 1/2 cup chocolate morsels in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate melts, stirring occasionally. Set aside to cool.
Beat eggs slightly. Stir in sugar and add butter. Stir in flour, cocoa and pecans. Add vanilla to mixture. Pour into a 13 x 9 x 2-inch pan. Bake at 325° for 35 minutes. Spread marshmallows over brownies while hot until melted.
Heat milk. Beat eggs well. Add heated milk slowly to beaten eggs. Add sugar and vanilla. Pour in unbaked pie shell. Sprinkle nutmeg on top. Bake at 450° for 10 minutes. Reduce heat to 400° and bake for 15 minutes.
Melt sugar and ketchup and rest of ingredients. Bring to a boil and then simmer. Fry hot dogs or kielbasa in butter and simmer until brown. You can double this recipe.
Place fish in a 10 x 6 x 1 3/4-inch baking dish. Mix together soup and milk. Pour over fish. Sprinkle with dill weed. Cover with waxed paper. Microwave on High for 6 to 8 minutes or until sauce is hot and bubbly. Yield: 4 servings.
Saute green pepper in butter in saucepan until tender. Add next 6 ingredients; mix well. Simmer over medium heat for 5 to 8 minutes. Stir in bread crumbs. Spoon into clam shells. Sprinkle with paprika. Arrange in baking pan. Bake at 350° for 15 minutes.
Mix ham, cheese and onions together until smooth. Spread 1/4 cup ham mixture on each tortilla to within 1/2-inch of edges. Roll up tortillas, starting from one edge. Wrap in plastic wrap and refrigerate 2 to 8 hours before serving.
Arrange dried beef (sliced) on bottom of greased crock-pot. Wrap each piece of cut up chicken breast with strip of bacon and place on top of beef slices. Layer with any pieces of beef left over. Mix soup and sour cream together. Pour over chicken. Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours.
Cook pasta and drain. Add soup and tuna with 1/2 cup cheese. Place in casserole dish and spread remaining cheese on top. Bake at 350° for 30 minutes.