HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first five ingredients. Bring to boil. Stir constantly for 1 minute. Remove from heat. Stir in chocolate until melted; add vanilla. Stir and pour into 9 x 13-inch buttered pan. Refrigerate until set.
Cook and mash eggplant. Add salt and pepper to taste. Add onion. Place in casserole dish and sprinkle with cracker crumbs. Bake in moderate oven until firm.
Brown meat and add taco mix, water and refried beans. Heat 5 minutes. Spread beef and bean mixture in dish. Layer remaining ingredients in order given. Serve immediately. Serves 8.
Fry bacon until crisp. Remove bacon and add onions, bell peppers and garlic to grease; stir until done. Season venison with salt, pepper and garlic salt and rub thoroughly with Worcestershire sauce. Brown meat in pot with onions and bell peppers. After meat is brown, add wine, one cup of water and crumbled bacon. Cook in slow cooker (medium setting) for about 5 hours or until meat is tender. Serve over rice. Great with white beans.
Brown hamburger, onion and pepper. Add remaining ingredients. Pour into 1 1/2-quart casserole. Cover with frozen potato puffs. Bake, uncovered, at 370° for 35 minutes or until puffs are brown. Serves 4.
Mix all ingredients, chopping onion and green pepper first. Place into a greased baking dish and bake at 300° for 1 hour.
Gently add the chicken broth to the mayonnaise. Lightly toss together chicken, celery, olives, pecans and salt. Add broth and mayonnaise dressing; chill.
Mix all ingredients thoroughly and pack firmly into 8 x 4 x 3-inch loaf pan. Chill for 1 hour or more. Unmold into a shallow baking pan. Cover with aluminum foil and bake in 350° oven for 1 hour. Uncover and bake 20 minutes more.
Place bread pieces on bottom of buttered 1 1/2-quart shallow baking dish (8 x 12-inch). Place sausage on top of bread and sprinkle with cheese.
Heat pineapple. Add Jell-O and mix well. Let cool and refrigerate until syrupy. Add buttermilk and Cool Whip and refrigerate.
Mix pudding with apricot and pineapple juice. Pour over fruit and chill.
Beat all ingredients together. Beat until smooth and fold in nuts. Bake at 350° for 1 hour.
Mix this together in	a bowl and pour in just enough boiling water to make a fairly stiff dough. Wad in small flat pones and drop on top of cooked turnip greens.	Cover and simmer.
Brown and chop fine the sausage; drain off grease. Add salt, pepper and garlic powder. Melt cheeses in double boiler. Mix with pork sausage mixture. Add catsup and Worcestershire sauce. Spread 1 teaspoon on slice of rye and arrange on cookie sheet. Continue until topping is used up. Top each with Italian seasoning. Broil about 3 minutes or until lightly browned and bubbly. Watch closely. Can be frozen and then cooked. Thaw 10 minutes before broiling.
Mix first three ingredients in a large saucepan. Stir over medium heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, very cautiously, stir in flavoring and coloring. Pour onto lightly greased cookie sheet, topped with powdered sugar. Cool, break into pieces. Store in airtight containers. Makes more than two pounds.
Combine first 3 ingredients and stir until thick with flour. Use as much as needed. Add remainder of ingredients and bake at 350° for 30 to 35 minutes. Garnish with either sauce or whipped cream.
Set baking powder aside. Combine all ingredients adding milk slowly until desired thickness for item to be fried. Add baking powder and mix in just before frying.
Spray Bundt pan with nonstick cooking spray. Cut biscuits in half. Roll in mixture of sugars and 1 tablespoon cinnamon. Place biscuits in pan. Mix together remaining cinnamon and pecans. Melt oleo and pour over biscuits. Bake 20 to 30 minutes at 350°.
Dice the onion and fry with the meat until the red is gone from meat. Stir all ingredients together in a casserole dish and bake in the oven 20 minutes at 300°. (You will love this dish.)
Simmer bacon, onion and green pepper in skillet for about 10 minutes. Add the rest of the ingredients and stir all together. Pour in casserole and bake at 300° for 30 to 40 minutes.
Baking Temperature: 375°. Baking Time: 10 to 12 minutes.
In large cooking pot, add all ingredients, except potatoes and milk. Cook on low heat for about 1 hour, until tender. If chicken broth doesn't cover the vegetables, add water to cover tops of the vegetables. When tender, add potatoes and milk. Stir and simmer on low until potatoes are done. Makes 6 to 8 servings.
Cook frozen vegetables as directed and set aside. Blend soup and Cheez Whiz. Combine vegetables and soup mixture in large casserole. Bake, uncovered, for 30 minutes at 350°. Sprinkle French fried onion rings on top and bake an additional 5 minutes.
Coconut Crust: Mix together coconut, melted oleo, sugar and vanilla cookies, crumbled. Line the bottom of a 13 x 9-inch pan. Bake at 375° until light colored.
Set oven at 350° and preheat. Mix cake mix and flour in bowl. Add eggs and mix, then add oil. Mix together thoroughly. Add chips and mix well. Take teaspoon; bunch and roll into ball. Put on ungreased cookie sheet. Take fork and press down. Let cook until it becomes brown around edges or lightly brown.
Cook and drain frozen vegetables. (You can use fresh vegetables also.) Add cheese. Top with Ritz crackers and butter. Bake at 350° for 10 minutes.
Mix all ingredients together. Heat oven to 375°. Bake in floured and greased tube pan for 1 hour.
Crumble beef in a 2-quart casserole; cook on High for 5 minutes, stirring 3 times. Drain off fat. Add beans, tomato sauce, enchilada sauce, Cheddar cheese and onion.
Put sugar, cocoa, butter and milk in saucepan on top of stove. Heat to boiling. Boil 1 minute. Remove from heat. Add peanut butter. Stir until melted. Add vanilla and oats. Stir until well blended. Roll out wax paper and drop by teaspoonfuls. Eat when cool.
Mix sugar and cornstarch together in one cup of water. Put lemon extract in. Beat egg yolks to the other 1/2 cup of water. Beat and then add to the water that is in the pan. Cook until it starts to thicken. Take off burner. Add 1/4 lemon juice and butter. Beat until butter is melted. Pour in baked pie crust. Add 1/2 teaspoon cream of tartar to egg whites. Beat egg whites until stands in a peak. Add 3 to 4 tablespoons of sugar to egg white. Pour on pie. Brown in oven. Bake at 440°.
Stir margarine, flour, salt and pepper until smooth. Add sour cream until bubbly. Remove from heat. Add beans. Sprinkle on cheese, then crumbs, then pour on melted margarine. Bake, uncovered, at 350° for 30 minutes.
Chop finely and combine green pepper, cucumber and tomato. Chill. Combine all other ingredients in pitcher and chill for at least 4 hours.
Boil chicken and noodles and drain. Cool chicken and cut up. Mix mushroom soup with approximately 1 can of milk. Add chicken, drained peas, noodles and seasoned salt. Put in casserole dish and cover with crescent rolls. Bake until rolls are brown.
In a pan add garlic, shallots and whiskey. Carefully place over the flame and cook until reduced by 3/4. Allow the flames to die down. Remove the pan from the heat, and start whisking in butter piece by piece. Return the pan to the heat every so often to heat the mixture slightly. Continue until all the butter is added and the mixture is emulsified.
Put dates in hot water. Let cool. Cream butter and sugar. Beat eggs until fluffy and add to cream mixture. Sift flour, soda, salt and add to cream mixture. Add date mixture, vanilla and chocolate chips. Put in greased 8 x 8-inch pan. Bake at 350°.
Boil ribs until very tender; cover with barbecue sauce. Bake until brown.
Layer 1: Mix together graham cracker crumbs, melted margarine and sugar. Pack mixture firmly into the bottom of a 9 x 13-inch pan.
Combine all ingredients (except carrots). Heat until sauce is well blended. Cook about 7 minutes. Add carrots, which have been drained. Marinate overnight. Heat before serving.
Combine first six ingredients. Cover with heated white vinegar. Let set for about a week. Use like simmering potpourri that you would buy in a store.
Cut together with knives until like peas in size. Sprinkle ice water gradually, just enough to hold it together and soft enough to roll out. Refrigerate for 1/2 hour. Sprinkle flour on rolling surface. Roll thin as you like, turning over once. Place in pie pan, pressing down around inside. Cut off excess around edge and crimp with fingers. Bake at 400° for about 30 minutes.
Fry hamburger meat until browned. While meat is browning, mix cornbread mix according to directions on package. Drain grease from meat. Add Ranch Style beans and picante sauce. Mix well. Pour into oven-safe or microwave dish. Layer cheese on top of meat mixture. Pour cornbread batter on top of cheese. Cook in uncovered dish until brown at 350° (approximately 20 to 30 minutes).
Mix all ingredients in a roasting pan. Cover tightly with aluminum foil. Bake at 350° for 1 hour or until potatoes and carrots are cooked.
Bake for 1 hour at 350°. Brown hamburger with onion. Drain. Cover bottom of roasting pan with thin sliced raw potatoes. Cover with hamburger mixture. Cover with a jar of pizza sauce and a can of cheese soup. Cover with Mozzarella cheese. Bake! Put as much in each layer as you like, according to how many people you are serving.
Mix all ingredients together. Chill 1 hour. Roll in balls and flatten with a glass dipped in sugar. Bake at 350° for 10 minutes or until done.
Blend cream cheese and condensed milk. Fold in chocolate syrup to taste and pour into crust. Chill. Top with Cool Whip and sprinkle with chocolate chips or sprinkles.
Boil sugar, cocoa, butter and milk in a pot for one minute. Remove from heat. Mix peanut butter, oats and vanilla into the heated mixture. Place on tinfoil in balls or flattened shapes to dry. Cool before eating, about 10 minutes.
Preheat oven to 325°. Cream together butter and Crisco. Add eggs, one at a time. Add brown sugar. Sift flour and baking powder. Add to other mixture, alternating with milk. Bake at 325° in greased and floured tube pan for 1 1/4 to 1 1/2 hours.
Mix drained pineapple juice, flour, sugar, vinegar and egg in saucepan. Cook until thick, about 10 minutes, stirring constantly. Refrigerate overnight.
Preheat oven to 350°. Make stuffing according to package directions and set aside. Cut breasts into halves and put on bottom of greased casserole (9 x 9-inch). Add 1 slice Swiss cheese on top of each chicken piece. Pour combined mixture of soup and sour cream over chicken and cheese. Top with dressing and bake for one hour (1/4 cup wine may be added to soup/sour cream mixture.
Separate fruit from the juice; save both. While cooking the macaroni, prepare the fruit sauce. Mix sugar, flour, salt, eggs, and fruit juices in a saucepan. Once sauce come to a boil, remove from heat. The sauce will thicken as it cools. Mix the sauce and cooked macaroni and allow it to cool in the fridge for 4 hours or overnight. Then fold in whipped topping and marshmallows, and fruit. Chill until ready to serve, This makes about 6 quarts. Very good.
Cook potatoes in water, when partly done add macaroni and wieners. Cook until almost done. Add milk and cheese. If too dry add more milk. Simple and delicious.
Cook bacon, sugar, salt, pepper, cider vinegar, brown mustard and flour together. Add potatoes and celery. Serve hot or cold.
Mix all ingredients except chicken together. Layer chicken in tinfoil in an 8 x 11-inch pan. Pour mixture over chicken. Marinate overnight in refrigerator. Can be baked at 325° in a sauce or barbecued.
Dip chicken in evaporated milk poured into a bowl. Roll chicken in corn flakes. Put chicken in a greased 9 x 13-inch pan and bake for 1 to 2 hours or until tender in a 350° oven.
Chop pecans and set aside. Combine all ingredients except pecans. Roll the cheese ball in chopped pecans. Chill before serving.
Preheat oven to 350°. Grease a 10-inch loaf pan. In large bowl with mixer at medium speed, beat brown sugar, butter, baking soda, cinnamon and salt until light and fluffy. Reduce speed to low. Add flour, applesauce and eggs; beat until blended. With a spoon, stir in raisins and chopped nuts. Spoon batter into pan. Bake for 50 to 60 minutes. Cool cake in pan for 10 minutes. Remove cake from pan; cool completely. When cake is cool, prepare glaze.
Line pie pan with pastry. Put 2 tablespoons of flour and 2 tablespoons of sugar, mixed and pour over crust. Then place 2 1/2 cans of drained peaches over that. Mix 1 cup sugar, 2 tablespoons flour, some nutmeg and butter. Then pour 1 small can Pet milk over pie and bake about 1 hour.
Cut potatoes,	carrots, tomatoes and onions in small pieces. Add green	beans and corn. Place meat in pot along with tomato sauce.	Add water to about 3 or 4 inches from top of pot. Salt and pepper to taste. Cook on high for about 2 hours. Then add noodles and cook for 30 more minutes.
Melt butter. Combine with crumbs and mix thoroughly. Pat buttered crumbs evenly over sides and bottom of pie plate and chill.
Bring water and salt to boil in a covered medium size saucepan. Stir in rice. Cover; remove from heat and let stand. Stir cornstarch, soy sauce, sesame oil and broth in a bowl until blended. Heat vegetable oil in a wok or large, deep nonstick skillet over high heat until hot but not smoking. Add chicken and garlic; stir-fry 1 minute, until chicken starts to brown. Stir in vegetables and green onion; cover and cook 3 to 4 minutes, stirring occasionally, until vegetables are hot and chicken is cooked through. Stir cornstarch mixture again. Pour into skillet and bring to a boil, stirring constantly, until sauce is thick and clear. Spoon over rice.
Cook chicken breasts in boiling water; save broth. Remove chicken breasts when tender. Take meat off bone; set aside. Cook vermicelli; drain. Add first 5 ingredients. Mix well. Top with Parmesan cheese. Bake at 350° for about 30 minutes in a 9 x 13-inch casserole. Can be made ahead, stored in fridge and baked right before serving.
Heat oven to 400°. Cook lasagna according to package directions. Rinse with hot water; drain.
Roll vanilla wafers until they are fine crumbs. Mix crumbs with sugar, cocoa and nuts. Dissolve corn syrup in whisky and add to the dry ingredients. Mix well to blend. The mixture must be moist enough to hold together. Form into small balls and roll in powdered sugar.
Heat oven to 400°. Heat milk and butter to rolling boil in 2-quart saucepan. Reduce heat and add wine. Stir in flour with a large heat resistant spatula or spoon. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in all 4 eggs at once; continue beating until smooth. Fold in 2/3 cup of Gruyere cheese. Drop dough by tablespoons onto greased cookie sheet to form an 8-inch ring; smooth with spatula. Sprinkle with remaining cheese. Bake until puffed and golden, 50 to 60 minutes. Serves 8 to 10.
Mix sausage, cheese and biscuit mix. Shake into walnut size balls. Place on a rack on a cookie sheet. Bake 35 to 40 minutes at 350°. Serve warm.
Mix cold mashed potatoes with beaten egg yolk, salt and pepper to taste. Shape mixture into balls. Place in greased pan. Make a dent in the top of each ball. Put a pat of butter in each dent. Brown in the oven (400° to 450°).
Put strawberries in food processor or blender. Blend until fruit is pureed. Dissolve jello in boiling water. Stir in lemonade until melted. Add cranberry juice cocktail, cold water and strawberry puree. Pour over ice in large punch bowl. Slowly pour in ginger ale. Makes about 30 (4 ounce) servings.
Heat oven to 325°. Cover bottom of a large baking pan with onion slices; set aside. In a large mixing bowl, combine rice, almonds, sugar, pepper, 1 teaspoon ginger root and dates. Stir well to blend. Fill stomach of cleaned fish with rice mixture. Close opening and secure with toothpicks. Place stuffed fish on top of onion slices in pan. Add water. Rub top of fish with remaining ginger. Cover pan with foil, sealing tightly around edges. Bake 45 minutes for bluefish or 30 minutes for porgies. Makes 6 to 8 servings.
Melt butter in pan. Place peaches in bottom of pan. Top with flour, sugar, baking powder and milk that has been mixed well. Top with peach juice.
Dissolve Jell-O in hot water; add softened gelatin, salt and lemon juice; chill. When mixture begins to congeal, divide into halves. Add cubed, unpeeled apple to one part. Half-fill mold and chill.
Thaw potatoes, add oleo, salt and pepper, soup, Cheddar cheese, chopped onion and sour cream. Mix well. Place in 9 x 13-inch pan. Top with corn flakes and butter, if desired. Preheat oven to 350°. Bake for 45 minutes. Yields 10 to 12 servings.
Mix Kool-Aid, water and sugar, then add pineapple juice. Add ginger ale just before serving. Makes about 2 gallons.
Cream butter and sugar. Add buttermilk (1/2 cup) with teaspoon of soda; set aside. Mix nuts, dates and candy in the flour. Add eggs, one at a time, with 1 cup of buttermilk. Now, add all ingredients and mix well. Pour in tube pan and cook 50 to 60 minutes at 325° until done. When done, pour filling over cake.
Dissolve jello in water. Stir in ice cream until melted. Chill until very thick. Fold in strawberries. Pour into crust. Chill until firm. Garnish with more berries.
Mix all ingredients together. (Cheese may be mixed in or sprinkled on top.) Turn into a greased 2-quart oblong Pyrex dish. Bake at 350° for 40 minutes.
Combine all ingredients in a sauce pan and bring to a boil. Reduce heat, cover and simmer for 10 -14 minutes.
Dissolve jello in boiling water. Fold in thawed strawberries, pecans, bananas and pineapple. Put half of mixture in dish and refrigerate for 1 1/2 hours. Leave other half at room temperature. Gently spread sour cream over refrigerated half; add the remaining mixture and refrigerate until ready to serve.
Crumble cornbread in large container. Pour enough broth over cornbread until moist. Dissolve bread in hot water. Add to cornbread mixture. Cook onions in small amount of water until tender. Drain and add to mixture. Add slightly beaten eggs to milk; combine with cornbread mixture. Salt and pepper to taste. Bake at 350° for about 1 hour or until golden brown and middle is firm.
Melt margarine in 9 x 13-inch pan. Mix cake mix and 1 egg together. Pour into pan of melted margarine; spread. Mix together powdered sugar, cream cheese and 3 eggs; pour on top of cake mix. Bake at 350° for 30 to 45 minutes.
In small bowl, whisk together well egg, milk and sour cream. In large bowl, sift together flour, salt, mace, sugar and baking powder. Pour liquids into well in drys and beat well with eggbeater or whisk. Add butter and stir until mixed. Fold in blueberries. Drop batter by large spoonfuls onto hot, lightly greased griddle. Brown on one side. Turn and brown on other side. Turn only once. Yields 1 dozen pancakes.
Fry bacon until crisp. Remove bacon and saute onions and green pepper in bacon fat. Fry Libby's chopped beef until crisp and brown and add remaining ingredients. When mixture starts to simmer, season to taste. Cook a few minutes longer and serve with grated cheese.
Brown ground chuck, sausage, chilies and onion; drain. Cube the Velveeta cheese; add and melt. Cut up tomatoes; drain. Add juice and garlic. Serve with tortilla chips or potato chips.
Blend the flour, powdered sugar and butter; then spread in greased pan up to the edges. Bake at 350° for 15 minutes.
Cut potatoes into bite size chunks after cooled. Add remaining items and thoroughly mix together. Chill.
Dissolve Jell-O in boiling water; add cold water and stir well. Refrigerate until partially set. Prepare Dream Whip as directed on package. Fold into Jell-O. Add oranges, grapes and coconut. Mix together. Pour into a 6 x 10-inch pan. Let set until firm. Cut into squares. Serve on lettuce leaf. Yields 6 servings.
Brown meat and drain. Saute onions and garlic. Add all ingredients. Simmer all afternoon.
Cook macaroni as directed; drain while hot. Add Accent, seasoned salt, lemon juice and oil. Mix and marinate overnight, then add pimento, green pepper, green onions, celery, olives and mayonnaise. Toss well. Let stand for at least 2 hours before serving. Will keep up to 2 weeks in the refrigerator.
Combine all ingredients. Bring to full boil, stirring constantly. Boil for 5 minutes. Continue stirring. Take off heat. Add 1 cup chocolate bits and 1 teaspoon vanilla. Pour into buttered platter. Let cool and cut.
Combine apple, raisins, pecans and grapes in large bowl and toss with enough mayonnaise to coat the fruit. Add bananas just before serving.
Prepare cake mix as directed on package. Spoon about 1/4 cup batter into each cone. Set cones on baking sheet. Bake at 350° for 25 minutes. Cool on rack. Frost and decorate as desired.
Cream margarine, sugar, vanilla and lemon extract. Add eggs one at a time, beating well after each addition. Combine strawberry jam and sour cream; add jam mixture with flour; mix well. Stir in walnuts. Divide in floured pans and greased loaf pans. Bake at 350° for 50 to 55 minutes. Cool 10 minutes; remove from pans.
Clean and peel carrots. Clean mushrooms; slice all vegetables and steam until soft. Cook pasta according to directions. Drain pasta in colander and rinse with cold water to cool quickly. Drain thoroughly and place in large bowl. Add vegetables and stir. Add Italian dressing and gently stir until covered. Sprinkle with Parmesan cheese. Chill in refrigerator. Serves a lot. Great for road trips or pre-game meals.
Cook squash and salt in water until tender. Mix all ingredients, except 1/4 cup of cheese. Mix well and pour into greased 1-quart dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.
Wash spinach and remove stems. Steam in large saucepan on high for 2 to 3 minutes. Sprinkle with salt. Squeeze out as much water as possible. Chop coarsely. Saute mushrooms in skillet. Add tomatoes, garlic, onions, parsley, thyme and nutmeg. Simmer on high for 5 minutes, until juices have thickened. Spread spinach over bottom of lightly buttered, shallow, 8 or 9-inch tart pan or square oven-to-table pan. Spread tomato mixture over center, allowing some of the green to show around edges. Dot with butter. Bake at 400° for 20 minutes, until hot and bubbly. Can be prepared ahead and refrigerated.
In a medium size bowl mix together picante sauce, refried beans, taco seasoning mix, mayo and sour cream. Spread onto pizza pan.
Mix applesauce, butter, egg yolks, sugar and nutmeg. Add milk. Pour mixture into unbaked pie shells. Bake at 400° until custard is firm. Top with meringue.
Beat eggs slightly and combine with sugar, salt, nutmeg and vanilla. Slowly add milk; mix well and pour into 9-inch pastry-lined pie shell. Bake in hot oven at 450° for 10 minutes, then in moderate oven at 325° for 25 minutes.
Cook macaroni. Saute onions and garlic in pan coated with vegetable spray. Remove and set aside. Melt margarine in pan; add flour. Gradually stir in wine. Cook until mixture thickens. Remove. Gradually stir in milk, basil and dill weed. Add onion mixture, pepper, broccoli and crabmeat to sauce. Simmer 5 minutes. Combine pasta.
Cook cheese and sausage until cheese melts. Mix in flour. Roll in small balls and bake in a 350° oven for 12 to 15 minutes.
Place sliced carrots, green pepper strips and sliced squash in steaming rack. Place rack over boiling water; cover and steam 3 to 5 minutes, or until vegetables are crisp-tender. Transfer vegetables to serving dish. Add butter, lemon juice, salt and pepper; toss gently. Sprinkle with chives. Yields 2 servings.
Brown onion in frying pan. Once onion is brown, combine the onion with the ground turkey, egg and bread crumbs. Shape the ground turkey into 4 patties. Brown on both sides.
Boil water; add melted margarine and flour. Stir quickly (mixture will get thick). Let cool. Add 1 egg at a time, beating each into dough with a spoon. Spread into greased 9 x 13-inch pan. Bake 45 minutes to 1 hour at 375°. Let cool. Mix cheese with a little of the milk. Add pudding and rest of milk. Beat until thick. Spoon into baked shell from above. Spread 8 ounces Cool Whip over top. Drizzle with one package hot fudge or some other type of chocolate topping. (Hershey's topping in the squeeze bottle works well.)