HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and drain (if necessary) the ground beef. Cut bacon in half. Put beef and bacon in crock-pot followed by all the other ingredients. Mix and cook on low overnight or all day while at work. Allow 7 to 8 hours!
Mix all ingredients together and spoon. When almost done, sprinkle with sugar. Bake at 350° for 10 minutes.
Mix Shake 'n Bake and Parmesan to taste together. Dip chicken in melted butter and then dip into mixture. Coat chicken well, then roll up and place in baking pan. Bake at 350° for 1 hour. Take out of oven 5 minutes before done and cover with cheese slices. Finish cooking.
Brush bottom of 9 x 13-inch pan with cooking oil. Mix Parmesan cheese with Bisquick, Italian seasoning, paprika and pepper. Coat chicken. Arrange chicken, skin side down. Bake 45 minutes at 425°; turn chicken. Divide chili sauce over breasts. Sprinkle with Mozzarella. Bake until melted.
Mix all ingredients. Cover with topping, and bake at 375 degrees until golden brown.
Place ingredients as listed in layers. Let stand, covered, 12 hours or overnight. Mix thoroughly before serving. Serves 8.
Mix together shortening, sugar and eggs. Beat until cream. Add flour, salt, baking soda and vanilla; mix well. Add water, oats and chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Sprinkle fried bacon, cheese and onion in a pastry shell. Beat eggs, cream, salt, sugar and pepper; pour in pie shell. Bake 15 minutes at 425°; then reduce heat to 300° and continue to bake another 30 minutes. Let stand 10 minutes before serving.
Mix all ingredients. Bake in greased muffin tins at 425° for 10 to 15 minutes or until brown.
In large bowl, combine sweetened condensed milk, extract and food coloring if desired; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturers instructions. Freeze leftovers.
Mix flour and butter. Spread into a 9 x 13-inch dish. Bake 15 to 20 minutes in a 300° oven. Mix sugar, cream cheese and Cool Whip; spread on top. Mix pudding with milk; spread on top of cream cheese. Spread a large container of Cool Whip on top of pudding. Put nuts on top of Cool Whip.
Mix all ingredients. Use about a teaspoon of dough for each pie. Roll out on floured board and fill with your favorite pie filling.
Beat butter and sugar together. Beat eggs, flour and buttermilk together. Add to butter and sugar mixture. Pour into pie shell; dust with nutmeg. Bake 55 minutes at 325°. Cool and cut.
Mix well. Shape into small balls. Bake at 350° for about 30 minutes.
Cook first 4 ingredients over low heat for 5 minutes. Add remaining ingredients. Cool; shape into balls and roll in flaked coconut.
Cook corn syrup and sugar over medium heat until sugar dissolves and mixture bubbles. Remove from heat. Blend in peanut butter and 2 tablespoons sugar. Add Rice Krispies. Stir until well coated. Press mixture firmly into greased 15 x 10 x 3/4-inch jelly roll pan. Remove Rice Krispies mixture from pan and put on countertop. Melt remaining butter with milk over low heat. Remove from heat and sift in icing sugar and cocoa. Blend. Spread cocoa mixture evenly on top of Krispie. Starting at short end, roll up to form a log. Wrap in greased wax paper and refrigerate until firm. Remove 30 minutes before serving. Cut into 1/2-inch slices.
Position knife blade in food processor bowl; add onion quarters, a few at a time. Process until finely chopped. Combine 12 cups onion and salt in a large bowl. Let stand 30 minutes. Drain squeezing all excess juice from mixture. Place pickling spice on a 6-inch square of cheesecloth. Tie with string. Combine onion, spice bag, sugar and remaining ingredients in a large Dutch oven. Bring to a boil; reduce heat and cook about 30 minutes or until mixture is thick. Remove and discard spice bag. Pack onion mixture into hot jars, filling to 1/2-inch from top. Remove air bubbles. Wipe jar rims. Cover at once with metal lids and screw on hands. Process in boiling water bath 10 minutes.
Combine all ingredients until smooth. Serve over fruit salad fruit slices such as apples.
Wash and dry lettuce thoroughly. Tear into bite-size pieces. Place in a large salad bowl. Add grapes, turkey, cheeses, oil, lemon juice, salt and pepper. Toss lightly.
Mix meat, onion, salt, pepper, parsley and eggs. Divide into four parts; shape into patties. Place into a baking dish. Bake at 400° for 20 to 25 minutes or done to your liking.
Wash, peel and remove seeds from enough yellow cucumbers for 1 gallon, sliced 1/4-inch thick. Cover with lime mixed with 4 1/2 cups water in a pan and let set 24 hours. Drain and rinse well. Soak rings in clear water for 3 hours. Mix together 1/2 cup cider vinegar, red food coloring, alum and enough water to cover rings and simmer 2 hours. Drain well.
Melt oleo, on low heat, with onions. Add cream cheese and Worcestershire sauce. Add crab meat. Serve with crackers.
Cook until it thickens. Cool. Whip 1/2 pt. whipping cream. Mix all together and spread on top of Jello.
Mix eggs, mustard, sugar, flour and salt well. Bring vinegar and water to a boil, turn heat down to low and add egg mixture. Stir constantly until thick. Cool. Add salad dressing. Excellent for potato salad or chicken salad.
Heat oven to 300° to 350°. Place chicken in 13 x 9-inch baking dish. Pour barbecue sauce over chicken. Bake uncovered 1 hour or until chicken is cooked through.
Cut beef steak into 1/4-inch thick strips, then cut each strip into 1-inch pieces. Combine garlic with 1 tablespoon oil; stir into beef and reserve. Saute onion in remaining oil in large saucepan 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to boil. Cover. Reduce heat and simmer 15 minutes.
Mix brown sugar, mustard, pepper, salt and cornstarch. Add vinegar and water, stirring until smooth. Microwave on High 1 1/2 to 2 1/2 minutes until slightly thickened, stirring often. Slice onions thinly and separate into rings.
Cut bread into little pieces. Pour margarine and spices over bread. Broil until brown; stir and brown the other side.
Combine all ingredients. Cover; chill 1 hour. Serve over slices of beef or tomato and onions. Makes 1 2/3 cups.
Arrange sweet potatoes in buttered casserole. Combine remaining ingredients and pour over potatoes. Bake in a 350° oven until heated through (25 to 30 minutes). Serves 4.
After elephant is cleaned, add seasonings. Cook in a very large pot outdoors. Invite all the "Claiborne United Methodist Congregation." Cook elephant for 4 to 5 days or until tender. If everybody shows up, add cut up rabbit, but only as a last resort, because most people don't like "hare" in their stew.
Brown pork chops in a skillet; remove from the skillet. Add 1 can of chicken broth and 1 can of water to the skillet, 1 cup of uncooked rice, dash of Tabasco, salt and pepper. Stir well.
Combine bread, celery, onions and seasonings. Mix well. Combine eggs and milk; pour over bread mixture. Combine butter and broth; pour over mixture. Let set for 15 minutes. Pour into greased pan and bake at 350° for 1 hour.
Preheat oven to 425°. Saute onion in oleo. Mix all together with 1/2 the cheese. Pour mixture into greased loaf pan. Top with remaining cheese and poppy seed. Bake 25 to 30 minutes. Cool before slicing.
Have butcher crack bones to make 3 to 4-inch lengths. Place ribs in large saucepan. Add water to cover and the salt. Bring to boiling; lower heat. Cover. Simmer 30 minutes or until ribs are almost tender. Drain ribs well. Cut into 1-rib sections. Place in shallow glass dish. Pour Tangy Barbecue Glaze over. Let ribs marinate for several hours or overnight in refrigerator. Drain ribs, reserving glaze. Place ribs on grill. Grill 20 to 30 minutes, turning often and brushing generously with glaze until ribs are browned and evenly glazed. Arrange ribs on tray or platter lined with lemon leaves, if you wish. Makes about 36 appetizers.
Preheat oven to 400°. Combine pasta, meat, soup and spaghetti sauce. Add pepper, spices and 2 cups of cheese. Mix well. Place in deep dish casserole bowl. Sprinkle remaining cheese on top. Bake for 25 minutes.
In large bowl, combine all ingredients, except cracker crumbs; mix until well blended. Pour mixture into a 13 x 9-inch pan. Top with cracker crumbs. Bake at 350° for 1 hour.
Cream all ingredients together, except vanilla wafers, of course. Use muffin pans and put muffin paper in each one. Place a vanilla wafer in bottom of each paper; fill cup 1/2 full. Bake 15 minutes at 350° until firm. They will puff up. Let stand a few minutes to cool and then they will fall. Then top with a spoonful of cherries. Makes about 2 dozen and they won't last long!
Combine milk and butter in saucepan; cook over medium heat until butter melts. Remove from heat; cool to 105° to 115°. Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, milk mixture and next 4 ingredients in a large bowl. Cover and chill 8 hours. Stir.
Mix cake according to directions on the box. Use paper liners in muffin tins and fill half full. Mix cream cheese with sugar, egg and salt. Add nuts and chocolate chips. Drop a teaspoon of this mixture into each batter-filled paper liner. Bake according to package directions. Freezes well.
Mix sugar, flour, cocoa and salt together. Heat with 2 cups milk. Boil until thickened. Add egg yolks, water, butter and vanilla. Mix. Pour into 9-inch pie shell. Bake at 325° for 20 minutes.
Melt chocolate and allow to cool. Mix flour, baking powder and salt; set aside. Cream butter and sugar until fluffy. Beat in chocolate, eggs and vanilla. Stir in flour mixture and 1/2 cup nuts. Spread in a greased 8-inch square pan. Sprinkle with remaining nuts. Bake in preheated 350° oven for 20 minutes or until brownies pull away from sides of pan and pick inserted in center comes out clean. Cool in pan on rack. Cut in 2-inch squares.
Set oven to 375°. Peel, devein and almost split shrimp. Place, split side up, on a greased cookie sheet. Melt butter. Add remaining ingredients and blend. Sprinkle into shrimp. Bake 15 to 18 minutes and serve.
Mix and beat; add enough Mullin's so the mixture is the color of pimento cheese. Especially good with Triscuits. You may want to double the recipe for a large party.
Combine in microwave proof bowl. Cook on High 3 1/2 minutes; stir. Cook again 3 1/2 minutes, then stir in 1 tablespoon oleo and 1 teaspoon vanilla. Cook 1 1/2 minutes. Stir in 1 tablespoon baking soda. Stir in fast until foamy. Pour onto buttered foil.
In a frypan saute onion and margarine; add flour and stir until slightly thickened.	Add mushrooms and cook until tender; add paprika, salt and pepper and thyme. Add sour cream and stir until sour cream is heated.	Serve as a side dish.
Drain beans thoroughly; empty into large bowl. Add onion. Dissolve sugar in vinegar; add salt, pepper and oil to bean mixture. Stir gently to blend. Marinate overnight in the refrigerator. Serve on lettuce or by itself.
Cut Crisco into flour and salt. Add water to form dough. Roll out very thin (like pie crust). Cut into circles. Score into small squares and prick each square with toothpick. Bake at 225° to 250° about 30 minutes.
Place butter, sugar and dates in a pan. Boil 5 minutes on low heat. Remove and add the eggs, milk and salt. Boil 2 minutes more. Remove and add the Rice Krispies, vanilla and nuts. Cool. Make in balls and roll in coconut.
Heat oil in large sauce pan. Add onion. Cook stirring often, until softened and transparent. Stir in rice and broth. Bring to a boil. Cover and reduce heat. Simmer for 45 minutes. Meanwhile heat oven to 350 degrees. Coat an 8 x 8 glass baking dish with cooking spray. Mix broccoli, cheese and egg together with cooked rice. Spread mixture in baking dish. Bake for 25 minutes or until knife inserted in center comes out clean. Let stand for a few minutes before serving.
Cream together sugar, shortening, eggs, soda and salt. Mix flour and brans together in one bowl, mix buttermilk and water together in another container. Alternately add dry ingredients and wet ingredients to creamed mixture. Add nuts and raisins, if desired. Mix well. Grease muffin tins or use cupcake papers. Bake in 400° oven for 18 to 20 minutes. Makes 24 muffins.
Cut fillets into 6 portions. Combine flour, salt and paprika. Roll portions into flour mixture. Place in single layers, skin side down, in a well-greased baking dish. Drizzle 2 tablespoons melted butter over fillets. Broil 4 inches from heat for about 10 to 15 minutes or until fish flakes evenly. Saute almonds in remaining butter until brown. Add lemon juice after removing from heat. Add pepper sauce and parsley. Pour over fillets and serve at once.
In large saucepan over medium heat, cook and stir corn syrup and sugar for 7 to 8 minutes. Do not boil. Remove from heat; add peanut butter and mix well. Fold in corn flakes. Drop by spoonfuls on waxed paper. Let stand 1 to 1 1/2 hours. Store in airtight container.
Bake white cake mix according to directions on box. Punch cake full of holes while still hot. Pour Eagle Brand milk over hot cake. Then pour cream of coconut over Eagle Brand. Cover and let cool completely. Frost with Cool Whip and sprinkle with coconut. Keep refrigerated.
Make a sauce with soup and milk; melt some Velveeta cheese in the soup mixture. Add turkey or chicken, broccoli and potatoes. Then pour the mixture into a baking dish. You can put bread crumbs or croutons on top if desired. Bake for 40 minutes.
Precook rice. Microwave onion and bell pepper 2 to 3 minutes. Combine all ingredients except cheese in saucepan or skillet. Let simmer 10 or 15 minutes. Top with cheese.
Combine cream cheese, granulated sugar and egg; mix well. Combine dry ingredients. Add combined oil, milk, eggs and peel, mixing just until moistened. Fold in nuts. Spread 1 cup batter into greased 9 x 5-inch loaf pan. Top with cream cheese mixture. Cover with remaining batter. Bake at 350° for 1 hour. Cool 10 minutes. Remove from pan.
Beat the margarine and confectioners sugar; add milk and vanilla. Fold in coconut. Make into small balls. Chill at least 1 hour.
Cut meat in thin strips. Sprinkle with meat tenderizer. Let stand 1/2 hour or overnight in refrigerator. Then put in marinade, Worcestershire sauce, red wine vinegar and Tony's seasoning. Let stand 30 minutes. Cook meat on hot grill or in hot black iron skillet on stove. Keep hot on side. Saute onions and put on side. Heat tortillas one at a time on griddle or in black iron skillet. Place tortilla on a plate. Make a line of venison. Spoon on a line of sauteed onions. Sprinkle on cheese, green onions, lettuce and picante. Roll tortilla and enjoy! Great for breakfast.
Saute onion and pepper in small amount of butter. In small bowl, mix sauteed onion and pepper with stuffing, 2/3 cup water, butter, salt, pepper and thyme until well blended. For moist stuffing, add a little more water. Insert stuffing in chops and place them in lightly buttered baking pan. Bake for 30 minutes, covered, and 30 minutes more, uncovered, at 325°.
Line bottom of two 9 x 13-inch pans with dough from 2 packages of rolls. Saute sausage in skillet. Drain well. Mix eggs with sausage and spread over dough in pans. Mix cheese with spices. Sprinkle over sausage. Cover with dough from 2 remaining packages of rolls. Brush egg over top of dough. Bake at 350° for 30 to 35 minutes. Cut into little squares. Serve warm or at room temperature. May be frozen and reheated if desired. Yield: 48 or more.
Melt margarine. Add cracker crumbs and sugar. Line 8 x 13-inch pan. Bake at 350° for 8 minutes. Mix jello, sugar, water and pineapple juice and place in refrigerator until set. Whip milk until peaks form. Add pineapple and combine remaining ingredients and pour into crust.
Mix all ingredients well. Put in a loaf pan. Bake at 350° for 45 minutes. Pour catsup on top before loaf is done.
Mix margarine, sugar and eggs, one at a time, together. Sift in flour and baking powder. Mix well. Blend in syrup and mix together well. Bake for 35 minutes at 350°. Cool ten minutes before icing.
Combine sugar and egg in mixing bowl. Beat until smooth. Add vanilla; blend well. Sift in flour and baking powder; blend well. Cover and refrigerate about 1 hour. Preheat oven to 425°. Roll out dough on lightly floured board to 1/8 inch thickness. Cut out with cookie cutter. Place on ungreased baking sheet. Bake 5 to 7 minutes. Decorate as desired. Makes about 60 cookies.
Cream the shortening, brown sugar and white sugar. Add egg and mix well. Add flour, salt, baking powder, soda, oatmeal, coconut, nutmeats, chocolate chips and vanilla. Drop by teaspoon and flatten on cookie sheet. Bake at 350° for 8 or 10 minutes.
Slice carrots and cook until tender. Drain and cool. Cut onion and pepper; mix with cooled carrots. Heat other ingredients, stir and pour over carrots, pepper and onion. Cover and marinate for 12 hours. This will keep in refrigerator for 2 weeks. Serve cold.
Position knife blade in food processor bowl; add first 7 ingredients. Pulse 5 times or until vegetables are finely chopped. Place olive mixture in a bowl; cover and chill at least 8 hours. Cut French bread in half horizontally using a serrated or electric knife. Set top of each loaf aside. Hollow out bottom half of each loaf, leaving a 1/4-inch thick shell. Spoon olive mixture evenly into each shell. Layer sliced meats and cheeses evenly over olive mixture in each shell. Replace top of each loaf. To serve, cut each loaf crosswise into fourths. Yield: 8 servings.
Sift flour and salt together. Cream butter and sugar until light and fluffy; add eggs, one at a time. Stir in flour mixture adding milk; knead gently until smooth. Roll out 1/3 of dough at a time on lightly floured surface; cut into strips 1/4-inch wide. Then cut diagonally about 3-inches apart. Cut lengthwise, slit in center and pull one end through to make twisted shape. Fry in oil a few at a time, until golden brown. Sprinkle with powdered sugar.
Boil potatoes until tender. Drain. Mash until creamy. Add sugar, eggs, butter, milk, cinnamon, raisins and nuts (if desired). Pour into a baking dish and place marshmallows on top. Bake 30 minutes at 350° or until brown. Let mixture be a little thin, perhaps add a little more milk.
Heat oven to 350°. Cut crust from Brie; discard. Spread Brie with 1/2 the butter and 1/2 the garlic. Spread remaining butter and garlic in a baking dish. Add parsley and almonds. Bake to light brown, 20 minutes. Add Brie to cover the butter mixture. Return to oven until cheese is melted and bubbly. Serve with chunks of sourdough French bread.
Reserve 1 teaspoon taco seasoning mix; set aside. Combine remaining taco seasoning mix, chicken, beer and chilies in large skillet; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes or until mix is thickened. Remove from heat; stir in picante sauce. Mash beans and garlic until smooth. Spread bean mixture in a 10-inch dish. Spoon chicken mixture evenly over bean mixture; top with cheese. Bake, uncovered, at 375° for 15 minutes or until heated thoroughly. Combine sour cream and reserved 1 teaspoon taco seasoning mix; spread over melted cheese. Top with tomato, green onions and olives. Serve with no-oil baked tortilla chips.
Blend first 4 ingredients in a large bowl with electric mixer. Heat V-8 or tomato juice. Dissolve gelatin in cold water. Add to hot tomato juice and stir thoroughly. Add tomato-gelatin mix to salmon mix and blend. Chill.
Cut sausage in medium size slices. Fry and drain grease off. Cut vegetables; place remaining ingredients in pot including sausage. Cook until vegetables are tender. Serve over bed of rice. Sausage can also be broken up after frying or can remain whole.
If you are using beef roast, cook until tender with chopped onion. If you are using ground beef, brown in skillet with chopped onion. After cooking beef, drain. Keep 1 cup of broth. Mix all ingredients and broth. Spray casserole dish with Pam. Put mixture in casserole dish. Cover with mashed potatoes. Bake in a 350° oven until hot. If you would like cheese grated on top, sprinkle with 3/4 cup Cheddar cheese before putting in oven. Serves 8.
Blend all ingredients together. Delicious on: apples, pineapple, grapes and strawberries.
Slice carrots round; boil until soft. In a small saucepan, cook remaining ingredients until bubbly. Pour over carrots.
Combine soups, broth, chilies and tomatoes. Blend until smooth. Place a layer of chicken in a casserole dish. Add layer of tortillas, onion, cheese and sauce. Repeat layers, ending with cheese. Bake, uncovered, in a 350° oven for 30 minutes.
Mix in another bowl. Blend the 2 mixtures together. Then layer bananas, vanilla wafers and mixture. Top with Cool Whip.
Rinse the blood off brisket and dry it with paper towels. Trim off some of the fat. Line a large, deep pan with heavy-duty aluminum foil that has been doubled. Mix liquid smoke and Kitchen Bouquet and pour this on foil. Place brisket on foil fat side up. Mix seasonings. After mixing seasonings, add liquid smoke and Kitchen Bouquet and mix with seasonings to make a thin paste. Smear this all over top of brisket. Add beer to pan. Cover the pan with heavy-duty foil and crimp over edges of pan to seal. Let marinate in the refrigerator overnight. Bake at 300° for 5 to 6 hours, or until tender.
Combine first 4 ingredients and place in a buttered 2-quart casserole dish. Mix soup, milk and salt and pour over meat mixture. Sprinkle with crumbs of bread and dot with butter. Bake in oven at 350° for 30 minutes or until bubbly. Serves 6.
In medium frying pan, melt butter. Stir in onion and brown. Add mushroom soup, cheese, salt and carrots. Pour into 8-cup casserole dish. Place onion rings on top. Bake in oven at 325° for 45 minutes.
Mix together; teaspoon small balls on ungreased cookie sheet. Flatten with fork. Bake in a 400° oven for 12 minutes to a delicate brown. (Dust with sugar, nuts or coconut, if desired.)
Melt butter. Cut up onions and saute onions in butter until clear. Add Philadelphia cream cheese and both cans of shrimp (water and all). Let cook on low fire until cream cheese is melted. Add cayenne pepper and serve with favorite chips.
Boil chicken, debone and cut in pieces. Mix chicken, onion, cheese, garlic salt, chili powder and tomatoes. Soften tortillas in chicken broth; line tortillas in baking dish. Add chicken mixture. Combine soups and pour over mixture. Bake at 350° for 30 minutes or until hot and bubbly.
Brown beef with onion; drain. Add all remaining ingredients and simmer for at least 1 hour.
Combine flour, sugar, baking powder, soda, salt, cinnamon, nutmeg and oats, blending thoroughly. Make a well in the center of the mixture. Combine remaining ingredients. Add to dry ingredients, stirring until just moistened. Fill greased and floured muffin pans 2/3 full. Bake at 450° for 15 minutes or until done. Yields 1 dozen.
Blend all ingredients together, and brown on one side in a small frying pan in a bit of olive oil. Top with more cheese, and place under broiler until crusty and lightly browned on top. Serves 2 to 3 as an antipasto.
Cream together sugar, cocoa and butter. Combine remaining ingredients and spread into oblong pan. Bake at 350° for 30 minutes. Remove from oven and spread marshmallow over cake.
Mix all ingredients together. You can add a drop or two of food coloring to make pastel mints. Roll small amounts of mixture into balls and place on wax paper, then flatten with fork. Allow to harden.
Bring all ingredients to a boil, reduce heat and simmer 20 to 30 minutes. Makes between 1 pint and 1 quart sauce. Store in refrigerator.
Chop cabbage, onion, pepper and carrot; set aside. Bring other ingredients to a boil; pour over slaw. Put in refrigerator for at least 24 hours. This slaw keeps well for up to 2 weeks.
Combine first 3 ingredients in a large bowl. Combine 2 tablespoons oil, egg and buttermilk; stir into flour mixture, mixing well. Cut each wiener into 5 pieces. Dip each piece into batter, coating completely. (Use wooden picks to aid in dipping.) Pour oil to depth of 3 to 4 inches in a Dutch oven; heat to 375°. Fry pieces until golden, turning once. Drain on paper towels. Serve with mustard/ketchup, if desired. Yield: 8 to 10 servings.