HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter with brown sugar. Beat in eggs, one at a time; blend in corn syrup, vanilla and mashed sweet potatoes. Stir in pecans and turn into unbaked pie shell. Bake in 400° oven for 10 minutes. Reduce heat to 350° and bake 30 minutes longer, until filling is set and pastry browned. Cool. Serve with whipped cream, more pecans or ice cream. Serves 8.
Place sauerkraut in casserole. Season pork chops. Place chops over kraut. Bake, covered, at 350° for 1 hour. Bake, uncovered, for 20 minutes longer or until pork chops are brown.
Cook noodles. Combine tuna, mayonnaise, celery, onions, green pepper, pimento, and salt. Blend cream of celery soup with milk and add to combined ingredients and heat. Add shredded cheese; stir until melted. Add noodles. Pour into greased casserole bowl. Bake uncovered at 425° for 20 minutes.
Combine all ingredients together. Beat for 30 seconds. Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups.
Heat oven to 375°. Brown Italian sausage (or ground beef), onions and garlic. Drain. Return meat mixture to pan and stir in spaghetti sauce and water. In a 13 x 9-inch baking dish, layer 1/3 of sauce mixture, half the uncooked noodles, half the combined Ricotta or cottage cheese and parsley and 1/2 of Mozzarella cheese. Repeat layers, ending with sauce mixture. Cover with foil. Bake 1 hour, uncover and sprinkle with Parmesan cheese. Let stand 10 minutes.
Cook chopped broccoli for 5 minutes. Drain. Add and mix with broccoli all the listed ingredients. Cover with Pepperidge Farm herb dressing/stuffing. Dot with butter. Bake uncovered at 350° for 45 minutes.
In a skillet, saute Brussels sprouts and onion in butter for 5 minutes. Add garlic, lemon juice and lemon peel, salt (if desired) and pepper; saute for 1 minute. Reduce heat to medium. Cook and stir for 5 to 6 minutes or until sprouts are tender. Sprinkle with Parmesan cheese. Yield: 8 servings.
Mix the hamburger, chorizo, turkey, cheese and beans into a large mixing bowl. Spread a large spoonful of the mix onto each of the tortillas. Roll and bake at 375° for fifteen minutes or until the tortillas begin to brown.
Mix together and drop by rounded tablespoon into greased hot skillet. Brown on both sides. Serve hot.
In large bowl combine hamburger, onion, celery, green pepper, cracker crumbs, tomato soup, 1/2 cup ketchup, eggs, salt, pepper, oregano and garlic. Bake at 375° for 1 1/2 hours. One half hour before removing from oven, spread remaining ketchup over top of loaf.
Mix all the ingredients except sour cream after cooled. Dollop sour cream on top when ready to serve.
Combine graham cracker crumbs, 1 cup sugar and margarine. Mix well and set aside.
Heat oil in large skillet and brown chicken on all sides, adding garlic and peppers toward the end. Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has reduced, about 30 to 40 minutes. Serve with rice or Chinese noodles. Garnish with green onions.
Blend cream cheese and milk in bowl. Finely chop dried beef. Add beef, green pepper, onion, garlic salt and pepper. Mix well. Stir in sour cream. Spread evenly in 8-inch pie plate or other pan. Bake in 350° oven for 20 minutes. Garnish with chopped nuts and serve warm with crackers.
Cut meat in bite size pieces. Brown in 1 tablespoon of oil. Course chop vegetables. When meat is browned, drain off excess oil. Add celery, bell pepper, tomato paste and water. Simmer until thickened. Salt and pepper to taste. Serve over rice. Serves 4.
Cook together water, sugar, salt and cornstarch, stirring until thick and clear. Remove from heat. Add jello and 2 to 3 drops of red food coloring. Cool. Pour over 1 quart strawberries in pie shell. Refrigerate. Can top with Cool Whip.
Grate cheese and finely chop onion. In medium bowl, combine beef, onion, sauce, 1/4 teaspoon pepper and salt and mix gently. Divide into 4 equal portions. Flatten into patty and press 1/4 of cheese into center. Pull sides of patty up and over cheese to enclose it. Make sure cheese does not poke out. Sprinkle with rest of pepper, pressing into meat.
Layer 1: Cook and drain hamburger. Add taco seasoning and taco sauce. Spread on bottom of 9 x 13-inch pan. Spread refried beans over hamburger.
Brush trout inside and out with lemon juice. Combine the lemon juice with the remaining ingredients. Place fish in a shallow glass dish. Pour marinade over fish and let stand for 1 hour. Place fish in well-greased hinged wire basket. Reserve marinade. Grill over flame at medium setting for 12 to 15 minutes, turning often and brushing frequently with the marinade.
Place brisket in a 9 x 13-inch pan. Mix all other ingredients and pour over. Seal with foil and bake for 3 hours at 325°. Slice thin when cool and reheat. Great with mashed potatoes, noodles or on hard rolls as sandwiches.
Place ham in a baking dish. Cover with tomatoes. Cover tomatoes with cheese. Cover the dish. Bake at 350° until ham is tender, about 30 minutes. Uncover it for the last 10 minutes of cooking.
Mix altogether and place in a buttered casserole dish (2-quart or larger). Refrigerate overnight. Before putting in oven, brush with melted butter or dot with butter. Bake in 350° oven for 30 to 45 minutes.
Wash cucumbers and slice very thin. Chop onions and peppers. Combine with salt and let stand 3 hours. Drain. Combine remaining ingredients in large kettle; bring to a boil. Add cucumbers and heat through, but do not boil. Pack in sterilized hot jars while still hot.
Skin and bone the chicken; tear into bite-size pieces. Mix together the soup, sour cream and chicken pieces. Set aside. Crush the crackers. Melt the oleo and add to the crackers. Stir in the poppy seed. Place half of the cracker mixture in the bottom of a greased 9 x 13-inch pan. Pour the chicken mixture on top of crackers. Top with the remaining crumb mixture. Bake at 350° for 30 to 35 minutes until bubbly. May be frozen until baked. Serves 6.
Mix apples (Lodi or early Harvest work best!) with sugar and let stand until juice forms. Add sifted flour, salt and soda to apple mixture. Add remaining ingredients and mix thoroughly. Bake in 8 x 8-inch pan for 40 to 45 minutes at 350°. Ice cake while hot with powdered sugar.
Boil shrimp in water, seasoned with Tony Chachare seasoning, use 1/2 can tomato sauce for color. Drain and refrigerate to chill.
Beat eggs, sugar and oil together. Mix together vanilla, cinnamon, flour, soda and salt. Combine remaining ingredients. Bake in 9 x 13 pan for 45 minutes at 350°. Dust with 4xxxx sugar when cool. Very moist.
Preheat oven to 435°. Mix dry ingredients together. Add buttermilk and mix well. Add egg and stir. Add hot grease; stir and pour into hot skillet where grease was heated. Bake for 20 minutes and test with fork. (Uncooked mixture should be thick; decrease buttermilk, if necessary.)
Saute first 4 ingredients in 2 tablespoons butter in a large skillet over medium heat until vegetables are tender. Add chicken and cook until thoroughly heated. Set aside and keep warm. Cook fettucine; drain and place in a large bowl. Combine whipping cream and 1/2 cup butter in a small saucepan; cook over low heat until butter melts. Stir in Parmesan cheese, chopped parsley and white pepper. Pour whipping cream mixture over hot fettuccine; add chicken mixture. Toss until fettuccine is thoroughly coated. Serves 6 to 8.
Saute onion and meat; add 1 cup of water to start and enough soy sauce to give desired taste. Add bean sprouts, cooking over medium heat. Season to taste. Cook to desired doneness. Keeps well overnight.
Cut up dates, add baking soda and over that pour boiling water. Stir and set aside to cool.
Steam cabbage in water to which has been added a little vinegar and sugar. Steam until you can easily take leaves from head. Save the water and steam or cook rice in this water. Mix meat, onion, seasonings and rice together. In each cabbage leaf, place a small amount of meat mixture and roll up, tucking ends in securely. Use toothpicks to hold. Place in a 9 x 13-inch pan. Mix tomato sauce, lemon juice and brown sugar together. Pour over cabbage rolls. Cover with aluminum foil. Bake 1 1/2 hours at 350°. (You may cook on stove top instead, if desired.) Serves 6 to 8.
Preheat oven to 375°. Cream the butter and sugar. Mix in egg, slightly beaten. Sift flour and salt and combine with egg mixture. Add vanilla and mix until batter is smooth. Drop batter by teaspoonfuls onto a greased and floured baking sheet, leaving some space between cookies. Bake 10 to 15 minutes or until edges of cookies turn brown. Makes about 2 dozen.
Roll crackers until crumbs are fine. Add sugar and mix well, then add Crisco. Line grease pie plate with crumbs. Save some crumbs for top. Make Cream Filling and pour over crumbs. Top with Meringue and sprinkle remainder of crumbs. Bake in a 325° oven for 15 minutes.
Heat tortillas in hot fat until softened and golden brown in color. Heat the chili sauce. Dip hot tortillas in hot chili sauce, remove to plate; sprinkle with cheese and finely chopped onion. Serve in stacks of 3, topped with a fried egg and 2 to 3 tablespoons of chili sauce.
Combine ingredients. Bake, covered, for 40 to 45 minutes at 350°. Remove cover and bake 10 to 15 more minutes.
Sort and wash beans. Place beans in a large Dutch oven; cover with water. Add ham bone, onion, celery and bay leaf. Cover; bring to boil. Reduce heat and simmer 2 hours or until beans are tender, stirring occasionally. Add salt and hot sauce to taste. Serve over hot cooked rice and smoked sausage links. Serves 8 to 10.
Heat gooseberries and water to boiling. Mix and moisten remaining ingredients. Stir into the hot fruit and cook until thickened. Pour into 10-inch pastry-lined pan. Cover with top crust. Bake in 400° oven for 10 minutes and continue for 35 to 40 minutes at 350° until crust is lightly browned.
Combine soup, Cheddar cheese and nutmeg in saucepan. Heat slowly until cheese melts. Beat egg yolks until thick and lemon colored; gradually stir into soup mixture. Cook spinach according to package and drain well. Add to soup mixture. Beat egg whites until stiff in a large bowl. Fold in soup mixture.
Cream sugar, butter and vanilla; sift together cake flour and baking powder in 3 additions. Add to creamed mixture alternately with milk. Stir in almonds. Gently fold in egg whites. Pour into greased and floured 9 x 1 1/2-inch round pans. Bake at 375° for 30 minutes. Cool for 10 minutes before removing from pans. Cool completely before frosting.
Follow directions on box to cook cake. Let cool. Punch holes in cake with fork. Pour caramel over cake. Crush 2 candy bars and sprinkle over cake. Spread whole bowl of Cool Whip on cake. Crush the other 4 candy bars and sprinkle over the Cool Whip. Put in refrigerator until about an hour before you want to serve it. Set out so caramel and Cool Whip will warm slightly.
Butter pan; put in apples. Add cinnamon and 3/4 cup sugar. Mix and cover with foil. Bake 20 minutes; remove foil. Cream all topping ingredients. It will be thick. Spread over apples and return to oven without foil. Bake for 20 minutes. Better cold.
Allow cheese and margarine to soften. Mix with seasonings and add crab. Spread on English muffins. Cut each muffin half into eighths before baking or leave whole if serving for a meal. Bake at 350° for 10 minutes. (These can be frozen before baking and are still delicious!)
Mix all ingredients and roll into balls. Place in baking dish. Combine the sauce ingredients and pour over meat balls.
Combine ingredients and bring to a simmer, 5 minutes. Strain and serve hot. You can tie your spices in a bag. Saves straining.
Blend each ingredient as you add another. Keeps well in refrigerator. Serve over crushed ice. Makes a nice substitute for dessert after a big dinner.
Drain pineapple and cottage cheese well. Put dry Jell-O over cottage cheese and mix in the rest of ingredients. Chill and serve.
Sandwich two Ritz crackers together with a generous amount of peanut butter. Using tongs, dip crackers into melted almond bark. Place on wax paper to harden. Refrigerate 1/2 hour or place briefly in freezer to harden more quickly.
Heat almond bark candy in slow oven at 200°, just long enough for soft to touch. Mix all dry ingredients together and pour candy coating over dry ingredients.
Mix sugar, crackers and melted butter. Press in a 13 x 9-inch pan and chill. (You can also use two pie shells, prepackaged.)
Fry rice, onion, garlic and celery in hot cooking oil. Add tomatoes, seasoning, shrimp, Tabasco sauce and water. Cover tightly and cook slowly for about 50 minutes or until rice is soft; stir occasionally. Serve on large dish, garnished with tomatoes and green peppers.
Pour off liquid and remove pickles from jar. Slice pickles and put back into jar, layering alternately with sugar. Slice garlic and add it and the celery seed as you put pickles back into jar. Pack down each layer as you go. Put top of jar and turn it over several times during next day until sugar is dissolved.
Cook noodles in boiling salted water; drain and rinse. Brown meat in fat; add onions, pepper and celery. Alternate layers of noodles and meat mixture in greased casserole dish. Mix Worcestershire sauce into soup and pour over layers in casserole. Top with grated cheese. Bake at 350° for 45 minutes.
Chop well drained tomatoes with wire whisk. Add rest of ingredients and mix well. Add chopped jalapeno peppers to your taste. Refrigerate until ready to use. Salsa tastes best after two or three days. Yield: Approximately 2 cups. Each 2 tablespoon serving = 8 calories, 0 g total fat, 0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat, 0 cholesterol, 1.7 g carbohydrate, 0.3 g protein, 59 mg sodium, 0% calories from fat.
Put graham cracker crust in 9 x 13-inch pan. Mix Cool Whip, sour cream and sugar. Pour into crust. Let stand 15 minutes. Cover with cherry pie filling and chill.
Cut steak into 2 in. squares. Cut onion into bite size pieces. Remove the seeds from the peppers and cut into 1 in. squares. Pour cooking oil into a large frying pan and heat over medium heat. Add steak and cook on both sides until well done. Add remaining ingredients. Turn up the heat slightly and cook for 3 minutes. Serve with rice.
Blend cake mix, cream cheese and milk; beat 2 minutes. Add eggs; beat 2 minutes. Combine cranberries, walnuts, sugar and mace. Fold into cake batter. Pour into well-greased and floured 10-inch tube or Bundt pan. Bake at 350° for 1 hour. Cool 5 minutes. Remove from pan and dust with confectioners sugar.
Remove black portion of oyster and discard. Mix all ingredients together and stuff bird. Roast bird as usual.
Add together everything, except crackers, and set aside 1/2 of the chopped meat. Shape into a ball and add the chopped meat all over the ball. Place on a dish and add the crackers surrounding the cheese ball.
In a large kettle, combine cabbage, peas, corn, carrots, celery, onion, parsley, chicken broth, chicken and enough water to almost cover them. Bring to a boil and simmer until veggies are tender. Add macaroni and cook until done. Salt and pepper to taste.
Sprinkle dry Jell-O over cottage cheese and mix. Fold in remaining ingredients. Refrigerate overnight.
Brown ground beef in oil. Pour in 1 bottle chili sauce and 1 tablespoon Worcestershire sauce. Add pinch of salt and 1 1/2 teaspoons sugar. Stir. Add 1/2 cup water. Stir. Cook slow for 15 minutes. Serve on roll.
In large bowl, mix all ingredients, adding walnuts last. Bake at 350° for 35 to 49 minutes in a 9 x 11 x 2-inch floured and greased pan.
Drain fruit and put in casserole. Combine brown sugar and curry powder. Sprinkle over top of fruit.	Dot with butter. Cover and bake at 350° for 30 minutes.
Place large casserole dish on burner. Heat water to boiling; add salt and oil. Add dry macaroni. Cook over medium heat until macaroni is firm but tender. Drain macaroni. Add other ingredients except crumbs. Stir until well blended. Turn into large greased casserole dish. Cover with crumbs. Bake in medium oven for 30 to 45 minutes. Cool slightly before serving. Makes 4 to 6 servings.
Cook spaghetti; drain. Place in greased 12 x 8 x 2-inch dish. In 2-quart casserole, place butter, mushrooms, onion and lemon juice. Cook 2 to 3 minutes. Stir in flour, paprika and nutmeg until smooth. Cook 1 minute. Stir in gradually in broth. Cook 6 to 8 minutes, stirring after 3 minutes, until thickened. Mix in half and half and turkey. Cook 7 to 9 minutes. Pour over spaghetti. Sprinkle with cheese and paprika. Cook 7 to 9 minutes until hot.
Beat together eggs and sugar. Add vegetable oil and vanilla. Sift dry ingredients together. Add to egg mixture. Add zucchini. Pour into 1 large greased and floured loaf pan. Bake at 350° for 50 minutes.
Cream butter and sugar. Sift flour and baking powder. Add flour mixture alternately with milk to the butter and sugar. Beat good. Add vanilla and fold in egg whites but do not beat. Makes 5 layers.
Day 1: Sprinkle brisket with 1/3 bottle liquid smoke and generous amounts of sliced celery, onion and garlic. Wrap tightly with foil and refrigerate overnight.
Blend together sugar and oil. Add eggs and mix well. Combine flour, baking powder, baking soda, cinnamon and salt. Gradually add to egg mixture, mixing until blended. Stir in carrots and walnuts.
Mix dry ingredients together. Beat egg, add milk and blend into flour mixture. Drop batter on hot griddle. Turn pancakes when bubbles appear. Makes 16 (4-inch) pancakes.
Mix vinegar, sugar, salt, pepper and onions; let stand. Cook potatoes in peelings. When done, cool slightly; peel and slice. Cook bacon until crisp; drain. Turn heat down under bacon drippings. Add cornstarch to vinegar mixture. Stir well and add to bacon drippings. Stir until thick and transparent. If too thick, add more water. Add bacon crumbs to sauce. Pour hot sauce over sliced, peeled potatoes (may add sweet pickle vinegar as part of vinegar).
Combine the 2 cups flour, 1/2 cup sugar, baking powder and salt. Cut in butter until crumbs are size of peas. Stir in egg yolks. Press half in 9 X 13 pan. Add apple mixture. Add remaining crumb mixture on top. Brush lightly with egg white. Bake 350° for 40 minutes. Drizzle with powdered sugar icing, if desired.
Mix first 5 ingredients and boil for 3 minutes. Cool. Add flour, soda and vanilla. Add nuts last. Mix well and chill. Drop by spoon onto greased cookie sheet. Bake for 10 minutes at 350°. Keep refrigerated in tight container. Makes 3 dozen.
Boil and cool the sugar and water mixture. Add the lemonade, orange juice and pineapple juice. (If using frozen juice, add water to its mixture.) Add crushed bananas, strawberries and pineapple. Stir and freeze in grip-lock Baggies. Serve in punch bowl. Pour 7-Up or ginger ale over frozen punch and chop to make slushy. Add other bags of frozen punch as needed.
Combine all ingredients with the stewing beef and shake in a bag. Then brown meat on all sides. Add 2 cups of water, cook slow for 2 hours or until meat is tender.
Boil chicken in pot of water until done. Brown sausage in pan. Debone chicken. Place 2 cups rice in big pot; add 4 cups chicken broth from pot that chicken was boiled in. Add chicken, sausage, salt and pepper. Bring to boil, then cut down on low and let rice cook until done.
Cream shortening and brown sugar. Add eggs. Sift dry ingredients together and add to creamed mixture. Add nuts or raisins. Pour into loaf pan that has been greased and floured. Bake at 350° for about 1 hour.
Sear meat on all sides. Place onion soup and water in bottom of roaster, then place meat in pan and sprinkle with spices. Cover and cook for 3 to 4 hours at 350°. The meat will make its own gravy.
Mix all ingredients, but 1 cup of pecans, together. Work into a ball, then roll in the other 1 cup of pecans. Chill for several hours or overnight. Serve with crackers.
Mix ingredients and add salt and pepper to taste. Pour in pyrex dish and cover top with tomato catsup. Bake at 400° for 45 min. to 1 hr.
Cut crust from frozen bread. Cut each slice into 6 finger size pieces. Place bread on cookie sheet. Remove crust from bread and allow to dry out slowly in 225° oven for 30 minutes.
Mix butter and sugar. Flour nuts and mix together. Roll in small balls. Beat at 425° for about 15 minutes. Roll in xxxx sugar while hot.
Toast the Texas toast until lightly brown. Preheat oven to 400°. On a jelly roll pan or cookie sheet, lay out your slices of toast. Next, place a slice of ham on each toast, then place a slice of pineapple on each. Top off with a slice of Swiss cheese on each. Place in oven for 15 minutes or until cheese is melted.
Mix together and spread in 13 x 9-inch baking dish. Bake at 350° for 45 minutes.
Combine dry ingredients in a medium-size mixing bowl and cut in shortening. Make a well in center of ingredients. Add water, a small amount at a time; work mixture into a dough. Knead dough until smooth, cover and set aside for 10 minutes. Form dough into balls the size of an egg. Roll each ball of dough into a circle, 6 inches in diameter. Heat a griddle or skillet on medium-high heat. Place each tortilla on griddle and cook for approximately 1 minute on each side. (Tortilla should be lightly speckled.)
Sift together flour, baking soda, cinnamon, nutmeg and salt. Set aside. Combine sugar, oil and eggs in mixing bowl. Beat with electric mixer. Add dry ingredients, stirring until moistened. Stir in carrots and walnuts. Pour batter into greased loaf pan. Bake 55 minutes at 350°.
Make patties with ground deer meat. Add salt and flour; fry in frying pan until brown. Make flour and milk gravy and put patties into gravy and serve while hot. You can cook as many patties and as much gravy as needed, depending on the number of people you plan to	serve and how hungry they are.
Beat egg white until stiff. Add brown sugar and salt. Coat pecan halves and drop onto greased cookie sheet. Bake at 275° approximately 30 minutes. If large pecan halves are used, drop one at a time on the sheet. If small halves are used, drop 2 or 3 in a cluster.
Combine all ingredients in a casserole dish. Bake at 350° for about 45 minutes to 1 hour. Serves 6 to 8 people.
Mix all ingredients together including the oats. Bake at 325° for 30 to 45 minutes.
Place chopped apple in an ungreased, 8-inch, square baking pan. Sprinkle with sugar. Let stand 10 minutes. Combine flour, cinnamon, baking powder, baking soda and salt. Add to apples; toss gently. Combine coffee, oil, egg and vanilla; stir well. Add to apple mixture in pan. Stir gently until well blended. Stir in nuts.
In large pan, lightly brown beef and onion in oil. Add tomatoes (put through blender), paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, for 30 minutes. Cook lasagne noodles as directed on box; drain. In a 13 x 9 x 2-inch pan, spread 1 cup sauce. Alternate layers of lasagne, sauce, Ricotta, Mozzarella and Parmesan cheeses. Bake at 350° for 45 to 50 minutes. Yields 8 servings.
Peel and slice cucumbers into dish. Salt each layer. Place in refrigerator for 4 to 6 hours. Take out and pour off juice. Squeeze by hand remaining juice from cucumbers. Place squeezed and drained cucumbers in serving bowl. Add sour cream and stir. Add half and half and stir. Add vinegar to taste. Let set 30 minutes to thicken. Top with paprika and serve.
Cook broccoli according to directions; drain and put in 2 1/2-quart dish. Cover broccoli with cubed chicken. Add water chestnuts after draining them. Then mix cream of chicken soup and mayonnaise and add on top of water chestnuts. Add cheese on top of chicken soup and mayonnaise mixture. Crush Ritz crackers into 1 stick margarine and put on top of casserole. Cook for 30 to 45 minutes in oven at 375°.
Whip softened gelatin in cold water. Heat together egg yolk, flour, 1/4 cup sugar and scalded milk. Cook over medium heat, stirring constantly, until custard thickens. Add gelatin and stir. Cool. Add cheese, lemon flavoring, vanilla and whipped cream. Add 1/2 cup sugar to beaten egg whites and fold into cheese mixture. Pour into your favorite cookie crumb crust. Chill until set.