HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Shake flour in a large (4 x 20-inch) cooking bag to coat inside of bag. Place in a 13 x 9 x 2-inch baking pan. Roll down top of bag. Add tomato sauce, water, instant bouillon, salt and pepper. Squeeze bag gently to blend. Trim fat from roast. Place roast in bag. Peel and quarter carrots and onions. Add to bag with celery, red pepper and potatoes. Turn bag gently to coat ingredients with sauce. Close bag with tie. Make six 1/2-inch slits in top of bag. Bake 1 3/4 to 2 1/4 hours or until tender. To serve: Spoon gravy from bag over roast and vegetables.
Combine eggs, margarine, sugar and flour; mix well. Stir in vanilla and milk. Pour into pie shell. Bake at 450° for 10 minutes; reduce heat to 350° and bake 25 to 30 minutes longer or until set.
Cream butter and sugar, then beat in the eggs. Mix the dry ingredients, including the spices and stir this mixture in alternately with the milks into the butter mixture. When well mixed, stir in the fruits, chopped nuts and jam. Pour batter into 4 greased and floured cake pans. Bake at 350° until done (about 30 minutes).
Grease baking pan. Cut cabbage into baking pan. Brown hamburger meat in skillet and add onion. Pour off fat. Add rice over cabbage. Add hamburger meat, then add soup and water. Salt to taste. Bake at 350° for 1 hour.
Mix all ingredients together. Pour into unbaked pie shell. Bake at 350° until done. Makes 1 deep dish pie.
Cream the margarine. Add eggs and beat well. Sift dry ingredients together. Add to creamed mixture. Stir in applesauce, banana, vanilla and sweetener. Mix well. Add dates and pecans. Stir only until mixed. Pour batter into an 8 x 8-inch baking pan that has been buttered or sprayed with Pam. Bake in a 350° oven for 45 minutes.
Cook noodles. Brown hamburger, then add all other ingredients, except the cheeses and noodles. Cook together for 5 minutes. Mix well with noodles and layer this mixture with the cheeses. Bake at 300° for 30 minutes.
Mix mashed figs and sugar; cook for 30 minutes. Add 2 pkgs strawberry Jell-O and 2 pkg. of Sure Jell. Cook 1 minute longer and put in jars; seal. Yield: 6 pints.
Alternate layers of cooked macaroni, cheese, margarine, salt and pepper. Beat eggs and milk. Pour over ingredients. Bake at 350° for 30 minutes.
In 5-quart Dutch oven, cook onions over medium heat in oil until lightly browned and tender (about 10 minutes). Add turkey, salt, sage, monosodium glutamate, pepper and 8 cups of water. Over high heat, bring to a boil; reduce heat and simmer 45 minutes, stirring occasionally. Add vegetables; turn to high until boiling. Reduce heat to low, cover and simmer 15 minutes. Add macaroni; heat to medium and cook 10 more minutes until macaroni is tender and vegetables are done. Stir occasionally. Serve.
Melt butter. Beat together with the sugars, vanilla, peanut butter and eggs. In a separate bowl, combine the flour, bran, oats and baking soda. Stir mixture into butter mixture.
Mix cake mix, oranges and juice, eggs and oil in mixer for 2 to 3 minutes. Bake in two 9-inch greased and floured pans for 30 to 35 minutes at 350°. Let cake cool before frosting. Mix together the Cool Whip, pineapple and juice, coconut pie filling and vanilla. Frost on cold cake. Keep refrigerated.
In a 5-quart pan over medium heat, saute celery and onion in margarine until crisp and tender. Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat to low. Once the mixture is at a simmer, cover and cook 8 to 10 minutes or until potatoes are tender. Stir in turkey. In a medium bowl, gradually add milk to cornstarch, mixing all the time. Stir mixture into soup. Increase heat to medium. Cook 6 to 8 minutes.
Mix the first 6 ingredients and form small balls. Chill about 15 minutes. In a	double	boiler, melt the chocolate chips and paraffin. Dip balls with a toothpick into the melted chocolate mix.
Prepare vanilla pudding with milk according to package directions; set aside. In a separate bowl, combine strawberry gelatin and boiling water; stir in frozen strawberries. In a clear glass bowl, layer half the crumbled cake, half strawberry gelatin mixture and half vanilla pudding. Repeat layers. Spread Cool Whip over top and garnish with sliced strawberries. Keep chilled.
Cut each mushroom in half. Combine remaining ingredients; put in jar. Place in refrigerator at least 2 hours. Stir occasionally. Serve with toothpicks.
Cook broccoli and drain. Put cubed Velveeta and 1/2 cup oleo in bottom of square casserole and spread broccoli on top. Melt 1/2 cup oleo and mix with crackers. Spread on top of broccoli. Bake 20 minutes at 350°.
Mix sugar, cocoa, milk and butter. Heat until start of boil. Let cool 1 minute. Add remaining ingredients. Mix well. Drop onto wax paper by spoonfuls.
Combine sweet potato, butter, evaporated milk, sugar, brown sugar, cinnamon, mace, vanilla and eggs. Beat at medium speed until smooth. Put into pie shell. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
Grease 9 x 12-inch pan with margarine. Tear bread into pieces and let them fall in pan. Blend together remaining ingredients. Pour over bread. Bake, uncovered, in oven preheated to 350° for 45 minutes to 1 hour, or until knife inserted in center comes out clean. Makes 8 servings.
1st Layer: Crush cookies with a rolling pin and mix with butter. Press in a 13 x 9-inch pan and freeze for 30 minutes.
Cook green pepper, onions and celery in margarine for 2 minutes. Blend in flour. Stir in milk gradually. Cook, stirring constantly, until thickens. Add seasonings, turkey, pimento and soup. Pour into casserole. Top with biscuits. Bake at 350° to 375° until biscuits are done.
Bring to boil the sugar and water; remove from heat. Add jello and dissolve. Pour over sour cream; mix well with wire whisk. Add pineapple, juice and all. Add drained can of mandarin orange sections and nuts. Pour into mold; refrigerate until firm.
Mix flour and nuts. To yolks, add sugar, vanilla and water (heat). Add to this flour and nut mixture. Wash egg beaters; add to egg whites the cream of tartar and salt. Beat to stiff peaks, then mix egg white mixture into egg yolk mixture. Line bottom of tube pan with wax paper. Bake in ungreased tube pan 50 to 60 minutes at 325°. Cut around tube in middle and edge. Remove from pan immediately when taken from oven. Cool thoroughly before icing.
Cut each chicken breast in half. Set aside. Combine mustard, oil, garlic and parsley and spread equal amounts of mustard mixture on both sides of each breast. Set aside for 1 hour to marinate. Broil or grill breasts until cooked through and lightly browned. Don't overcook. Serve hot or cold with fresh green vegetable.
You will also need 8 to 10 (7 ounce) plastic cups.
In greased 9 x 13-inch baking dish, place 1/2 crushed chips. Saute onion; add soups, milk and taco sauce. Cook until well blended. Spoon half of soup mixture over chips, then sprinkle with 1/2 chicken and 1/2 cheese. Repeat layers. Bake at 350° about 25 minutes.
Cut red potatoes into small thin cubes. Microwave for 10 minutes. Dice onion and green pepper in skillet. Add all ingredients and cook on Low for 30 to 40 minutes.
Heat shortening in a heavy pan and blend in the flour. Cook over medium-high heat until roux is golden brown, stirring constantly. Add vegetables, parsley and cloves. Cook and stir for 2 minutes. Add water, tomato sauce, dry seasoning and lemon. Turn heat low. Cover pan closely and simmer 20 minutes, stirring occasionally. Add shrimp and heat. Serve over rice. Makes 4 servings.
Blend all ingredients in a 2-quart casserole. Bake 20 minutes in a 400° oven. Yield: 6 servings.
Mix the first 4 ingredients; press onto cookie sheet. Bake 15 minutes at 375°. Cool. Crumble into baking dish. Reserve small amount for top.
Brown ground beef. Mix beef sauce and soup together. Lay Doritos in bottom of pan. Pour mixture over. Spread cheese over top. Bake at 350° until cheese melts.
Pour warm water into measuring glass, sprinkle in yeast. Pour into bowl; add sugar and salt. Stir in flour. Turn dough onto floured surface. Knead until smooth, about 5 to 10 minutes. Divide into sections and shape into pretzels. Put on greased cookie sheet. Brush with egg and sprinkle with coarse salt. Bake at 425° for 12 to 15 minutes. Makes 1 dozen.
Beat egg white until frothy. If white is beaten too much, it will not hold together. Combine sugar and chopped nuts. Add the egg white and mix well. Drop by teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350° for 10 to 20 minutes. Makes 2 dozen.
Cook macaroni until tender. Drain. Combine remaining ingredients and pour over macaroni in 8 x 10-inch casserole. Bake 25 minutes at 375°.
Cream butter, peanut butter and sugars together. Add eggs, vanilla and corn syrup. Add soda and oatmeal. Add chocolate chips and M&M's. Drop with tablespoon on floured cookie sheet. Bake at 350° for 12 minutes.
Thaw spinach souffle. Mix with cheese. Spoon into raw noodles. Cook ground beef, drain; add spaghetti sauce. Thin consistency is needed, so add about 1/3 cup water if necessary. Put a layer of sauce in bottom of 13 x 9-inch pan. Lay raw stuffed noodles on top. Pour remaining sauce over noodles until all covered. Cover tightly with heavy foil. Bake at 350° for 1 hour. Great to have in freezer for unexpected company. Serves 6 to 8.
Melt butter and cocoa powder in saucepan. Set aside to cool. Beat eggs, sugar and vanilla. Stir in chocolate mixture. Add flour, beat well. Stir in nuts. Pour into 9 x 13-inch pan (spray bottom with cooking spray). Bake 25 to 30 minutes at 350°.
Dissolve jello in hot water. Add strawberries and pineapple. Mash bananas with fork and mix well. Refrigerate to congeal.
Cut a slice from the top of each tomato and with a teaspoon remove the pulp. To the beans (if very large, cut in halves) add the onion, parsley, nuts, celery and seasoning. Mix a little French dressing with these ingredients and fill the tomatoes with the mixture. Pour more dressing over the top or serve it separately. Any dressing desired may be served. The tomatoes may be peeled and cut in thick slices, and the other ingredients piled on them if preferred.
At room temperature, whip the cream cheese until creamy. Add all other ingredients except 1 cup pecans. Mix ingredients well. Roll into 2 balls, rolling remaining 1 cup pecans into balls. Place in aluminum foil overnight so onion and bell pepper taste won't be too strong.
Combine ingredients, except 1/2 almonds and 1/2 parsley.
Blend all ingredients, cover and chill. Serve as is or add some of your favorite herbs and spices in small amounts.
Brown ground beef till done. Put 2 qts. of water in a cooker and bring to a boil. Add beef to water and add the margarine. Add enough milk or cream to make it white colored, then mix corn starch with milk or water (about 2/3 c.) Pour in and stir to thicken. Make it as thick as you like. Add salt & pepper to taste.
Melt oleo; blend flour and slowly stir flour and oleo mixture and milk together. Cook until thick. Add Cheez Whiz. Cook macaroni according to package directions. Add to cheese sauce. Put macaroni and cheese mixture into greased casserole dish and top with mixture of chopped ham, horseradish and mustard. Bake at 350° for 30 minutes.
Place popcorn in large bowl or pan. In heavy 2-quart saucepan, stir together corn syrup, vinegar, sugar and water. Stirring constantly, cook over medium heat until mixture boils. Continue cooking, stirring occasionally, until temperature reaches 265° on candy thermometer, or until small amount of mixture dropped into very cold water forms a ball which is hard enough to hold its shape, yet elastic. Remove from heat; stir in margarine. Slowly pour over popcorn, stirring with a long handled spoon. When cool enough to handle, yet still quite warm, quickly shape into balls. Wrap each individually in plastic wrap. Makes about ten 3-inch balls.
Mix bran, flour, sugar, baking soda, spice and salt in a large bowl. Add eggs, margarine, vanilla and buttermilk. Mix well. Store in covered container in the refrigerator and use as desired.
Blend milk and Cool Whip. Fold in other ingredients. Pour into glass bowl and chill.
It is with love we dedicate this section to our beloved friends, family and church members who not only touched our hearts with their zeal for life, but passed on treasured family recipes which we have assembled in this section as a tribute to them. They loved not only cooking, but sharing and seeing people enjoy what they had prepared. So, when you try one of the recipes, remember to add their basic ingredients of 1 extra large smile, 3 heaping tablespoonfuls of love, 1 cup of kindness and 4 tablespoons of joy.
Brown beef; drain off fat. Add onions, ABC soup, water, salt, pepper and chili powder. Simmer about 30 minutes.
Dip potatoes in vegetable oil, water and Tabasco sauce. Shake off excess liquid. Add 1/4 cup grated Parmesan cheese to Shake 'n Bake. Place 8 to 10 potato strips at a time. Shake until well coated. Place in single layer on foil. Bake 30 to 35 minutes in a 350° oven. Makes 4 servings.
Cook bacon until crisp; drain. In bottom of 10 x 5 x 1 3/4-inch baking dish combine croutons and cheese. Combine slightly beaten eggs and next 5 ingredients. Pour over crouton mixture in casserole dish. Sprinkle bacon over top of casserole. Bake at 325° for 55 to 60 minutes, until eggs are set. Garnish with bacon curls if desired.
Saute sausage until browned; drain well. Separate crescent dough into 8 triangles. Place in an ungreased 12-inch (must have high rim) pizza pan with points toward center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
Combine margarine, cocoa, water and oil. Bring to a boil. Add this to the flour and sugar. In a small bowl, mix the eggs, buttermilk, soda and vanilla. Add to mixture. Bake at 300° for about 20 minutes. Top with icing.
Pour eggnog into small punch bowl. Drop remaining whipped cream in 4 or 5 mounds onto eggnog. Sprinkle nutmeg on whipped cream mounds. Serve immediately. Immediately refrigerate any remaining eggnog.
Cook beef, onion and garlic in heavy frypan. Add tomatoes, paste, parsley, oregano and water; bring to a boil. Stir in noodles and simmer until noodles are tender and sauce is thickened; about 25 minutes. Stir only to prevent sticking. Mix cheeses; drop by teaspoonfuls onto lasagna mixture. Cover and heat 5 minutes.
Beat egg yolks with water until it increases in volume to about a quart. Gradually beat in sugar, then add flour, sifted with baking powder and salt. Add the vanilla. Fold in egg whites which have been beaten until stiff. Pour batter into greased tube pan. Bake at 350° for 1 hour, or until done. Leave in pan until cold.
Brown ground beef and onion. Drain fat. Pour in tomatoes, kidney beans, corn and taco seasoning mix. Bring to boil; simmer 15 minutes. Garnish with chips, sour cream and avocado. Enjoy!
Brown sausage slowly; drain off fat. Add tomatoes, tomato paste, basil, garlic and 1/2 teaspoon salt; simmer, uncovered, 30 minutes and stir occasionally. Cook noodles in boiling salted water until tender; drain.
In skillet over medium heat in hot butter, cook broccoli and carrots until tender-crisp, stirring often. Add soup, garlic powder, pepper and macaroni. Heat through, stirring occasionally.
Cream the peanut butter and cream cheese. Add sugar. Fold in Cool Whip. Put in pie crusts and chill at least 4 hours or overnight.
Combine chocolate chips, butterscotch and peanut butter in a bowl. Microwave ingredients for 4 minutes. Fold in bag of marshmallows and salted peanuts. Spread mixture in a buttered 4 x 13-inch pan and refrigerate until set.
Mix sugar, salad dressing, cocoa and soda. Add warm water. Add sifted flour, salt and vanilla. Beat by hand for best results. Bake in greased cake tins (two layers) for 20 minutes or a 13 x 9-inch pan for 30 minutes at 350°.
Dissolve gelatin in hot water. Add pineapple syrup; chill until thick. Add cranberries, nuts, apple and grapes; chill until set.
Mix liquid smoke, 4 tablespoons Worcestershire, celery salt, garlic salt and onion salt together. Pour over brisket and marinate overnight. Cook covered brisket 1 hour per pound at 250°. Slice and place in casserole dish. Saute onion, margarine, brown sugar, 4 tablespoons Worcestershire sauce and catsup. Pour over sliced brisket. Bake for 1 hour at 250°.
Mix all together and microwave for about 8 to 10 minutes or bake in oven at 350° for 30 minutes. Makes 6 to 8 servings.
In a heavy saucepan, melt 3 Tbsp. of butter. Add celery, onion and garlic. Saute about 10 minutes.	Add bay leaf, 1/2 cup wine and chicken broth. Simmer 20 minutes, stirring occasionally. Discard bay leaf. Puree cooked mixture and stir in remaining white wine, salt, pepper, basil and half & half. In a small skillet melt remaining butter and stir in flour. Cook for 1 minute. Blend in 1 cup of soup and whisk to smooth. Add butter and flour mixture to soup in saucepan. Cook until soup thickens slightly. Serve using celery leaves for garnish.
Add sugar to gelatin and fix according to directions (not a full cup). Let partially congeal. Grind cranberries and celery with food chopper. Chop apple and pecans. Add to gelatin and let congeal. (Keeps for weeks in refrigerator). Add 1 or 2 oranges if you like. Grind it peel and all when you grind the cranberries and celery. (You can add an extra pack of plain gelatin if you like to make it real firm. You can double this recipe.)
Heat oven to 350°. Blend liquid Butter Buds, flour and seasonings over low heat in a saucepan. Stir and cook until bubbly. Remove from heat and stir in broth and skim milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Add spaghetti, chicken and mushrooms. Pour into a 9 x 11-inch casserole dish that has been sprayed with Pam. Sprinkle both cheeses on top and bake, uncovered, for 30 minutes or until bubbly. Place under broiler to brown.
After draining pickles, pour this syrup over them and let stand overnight. Cook about 45 minutes or until pickles are clear. Pack in jars and seal. Process at simmering temperature for 15 minutes. Makes 13 pints.
Layer potatoes, beef, onions, pepper and tomatoes in this order in a 2-quart casserole dish. Season each layer with salt and pepper. Garnish with sliced green peppers. Cover and bake 2 hours at 350°.
Put 1 can of chili in casserole dish. Put hot tamales on top. Then put the other can of chili on the hot tamales. Pour chopped onions on top of the chili, then sprinkle the grated cheese on top of the onions. Put the corn chips on top of the grated cheese and around the edges. Bake at 350° for 30 to 35 minutes or until the cheese melts.
Cut meat into 1/2-inch squares. Brown on all sides in butter or margarine. Add broth. Cover and simmer for 45 to 60 minutes or until almost tender. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat vegetables with soy sauce. Cover and simmer until vegetables are barely tender, about 10 minutes. Blend cornstarch and sugar with a small amount of water. Add to meat mixture with green onions. Cook, stirring constantly, until thickened. Serve over fluffy rice. Serves 6.
Put raost into crock-pot. Mix remaining ingredients and put on top. Cook all day on low. (I put it on when i go to work and its ready when I get home.) Save the juice for dipping or makes good gravy!
Mix butter into flour and sugar. Add vanilla and nuts. Roll into balls the size of a small walnut. Place on a lightly greased cookie sheet. Bake at 375° for approximately 10 minutes until lightly tan on the bottom. Remove from cookie sheet and roll in powdered sugar.
Combine sugar and cream, then water and mix. When mixture begins to cook, watch carefully as it burns quickly. (It is safer to use a double boiler.) When mixture will form soft ball when tested in water, remove from fire, beat until creamy and add butter. Continue beating, then add pecans. Drop by spoonfuls onto wax paper or buttered sauces.
Mix sugar, milk and butter. Cook until mixture comes to a boil, stirring frequently. Boil 5 minutes. (I cook a little longer.) Remove from heat and stir in chocolate chips, marshmallow cream and vanilla. Stir ingredients until mixture is creamy and smooth. Add nuts. Pour into buttered 9 x 9-inch pan.
Bring water and sugar to a boil. Remove from heat add tea bags. Cover. Leave 6 minutes. Remove bags and add cloves and cinnamon in a spice bag or strain later. Leave 30 minutes. Remove spices. Add jello. Stir to dissolve. Add cranberry juice, apple juice, orange juice and lemon juice. Heat and serve.
Fry bacon in large skillet until crisp. Drain and crumble, set aside. Discard all but 2 tablespoons bacon drippings from skillet. Add mushrooms and onions. Cook until tender. Mix in flour, salt, pepper, cream cheese, Worcestershire and soy sauce. Blend well. Remove from heat. Add crumbled bacon and sour cream. Serve warm with crackers.
Cream shortening and sugar. Beat in eggs and vanilla. Stir in flour and salt until blended. Stir in pecans. Chill for 30 minutes. Shape into round balls and mash down with a fork. Bake in 350° oven for 12 minutes.
Brown ground beef with onion and green pepper in skillet, stirring frequently. Drain. Add spaghetti sauce, mixing well. Stir in macaroni. Spoon into baking dish. Top with grated cheese. Bake at 350° until bubbly. Yields 10 servings.
Drain pineapple; put into a mixing bowl. Add Cool Whip and stir. Add jello mix and stir; add walnuts and stir. If you like you may also add marshmallows, coconut or graham crackers. Put into the refrigerator. Cool. Ready to serve and eat.
Cook together until done, 2 or so hours. Mash meat until stringy. Continue cooking until desired thickness.
In a 2-quart casserole dish, combine butter, onion, celery, rice, bouillon, salt and pepper. Cover. Microwave at High for 24 to 26 minutes, stirring after 10 minutes. Add olives, mushrooms, pimientos and cheese. Stir to mix well. Microwave on High for 2 to 4 minutes. Stir before serving. Makes 6 to 8 servings.
Boil chicken and add rice. Cook until gummy. Mix chicken and rice, soup and olives together. Place in large baking pan. Add cheese on top. Bake at 350° for 30 minutes. It's good to use leftover chicken and rice.
Peel the potatoes, then "cube" them and place into a saucepan. Dice the onion; add to the potatoes. Cover the potatoes with water. Add salt, then cook the potatoes until they are tender. Remove from heat. Add the milk and butter. Pepper to taste. Serves 4.
Mix mayonnaise and sugar; set aside. Layer lettuce with bell pepper. Top with a second layer of lettuce and then onions. Top with third layer of lettuce and follow with water chestnuts and peas. Spoon mayo mixture around top and carefully spread with spoon, sealing with side of bowl. Sprinkle with cheese and bacon before serving.
Put butter in boiling water, when butter is melted, stir in pudding mix. Take pan off stove and stir for about 5 minutes. Add eggs and stir another 5 minutes. Drop on buttered cookie sheet 2-inches apart, fill with your favorite instant pudding. While baking pudding, add Cool Whip and beat until creamy. Bake at 350° for 30 minutes.
Brown meat in margarine about 5 minutes. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat vegetables with soy sauce. Cover pan and simmer until vegetables are barely tender, about 10 minutes. Blend cornstarch and broth. Add to meat mixture with green onions. Cook, stirring constantly, until heated and sauce is thickened. Serve over a bed of fluffy rice. Serve with steamed snow peas and baked mini egg rolls.
Use 10-inch glass pie plate. Spread softened cream cheese in pie plate. Slice cheese and place on cream cheese. Spread chili on top of cheese. Bake 20 minutes at 400° or until bubbly. Serve with nacho chips.
Fry tortilla shells just slightly on both sides. Use enchilada sauce in recipe. Brown the ground beef, salt, onion, chili powder and pepper. Drain meat. Spread each tortilla shell with sauce. Add meat and sprinkle with onion and cheese. Roll up and put side by side in a 9 x 12-inch baking pan. Pour remaining sauce over top and sprinkle with cheese. Bake 30 minutes in a 350° to 375° oven.