HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place roast in a large cast iron pot. Add a teaspoon of shortening. Rub with garlic powder, salt and pepper on roast. Cook on medium heat on both sides until roast is dark, adding water while it cooks. Each time you add water, also add garlic powder, salt and pepper. When roast is brown enough, quit turning. Add 2 cups of water to make some red eye gravy. Cook roast for about 3 hours. When it is about done, chop up onion and add to gravy.
Butter an 8-inch square pan. Add a can of either apple, cherry or blueberry pie filling (not plain fruit). Sprinkle cake mix over pie filling. Pour margarine and nuts on top and bake for approximately 35 minutes at 350°.
Cover bottom of a greased 13 x 9-inch casserole dish with bread (add extra pieces, if needed). Add layer of chicken; cover with cheese. Add sauteed mushrooms. Mix eggs and milk; pour over it. Mix pimentos with both soups and spread on top. Let stand overnight in refrigerator. Bake at 350° for 50 minutes; let stand 15 minutes before serving. Delicious with mixed salad and herb or garlic bread.
Boil chicken breasts, cool and remove meat and dice. In oil, cook onion and garlic until soft. Add chicken and tomato sauce. Simmer 10 minutes. Add diced green chilies. Mix bouillon with milk until dissolved over low heat, add mushrooms. Dip tortillas in milk mixture to soften. Fill with chicken mixture and roll up. Place in 9 x 13-inch pan. When done, pour remaining milk and mushrooms over enchiladas. Sprinkle shredded cheese over top. Bake at 350° for 20 to 30 minutes until heated through and cheese melted.
Mix all together. Heat oven to 350°. Grease and flour Bundt or tube pan. Beat with spoon or fork until smooth. Bake about 1 hour to 1 hour and 15 minutes (until wooden toothpick inserted in center comes out clean). Allow to cool before removing from pan.
Reserve 1/4 cup liquid from salmon. Add egg and flour to salmon; mix well. Add baking powder to reserved liquid to foam good. Mix in salmon. Make into patties. Fry in hot oil or shortening, browning on both sides.
Add oatmeal to boiling water; let stand for 20 minutes. Cream sugars and margarine. Add eggs, one at a time, beating after each addition. Add oatmeal; sift dry ingredients together. Add to creamed mixture, stirring just enough to blend. Add vanilla. Place in greased and floured 9 x 13-inch cake pan. Bake at 325° for 35 minutes.
Make a paste with first 3 ingredients and spread in the bottom of a 9 x 13-inch pan. Sprinkle with nuts. Add sliced apples. Roll biscuits one at a time in sugar and cinnamon. Place on top of apples. Bake at 375° for 25 to 30 minutes.
Bring chicken broth to boil. Add rice. Next mix all other ingredients together in separate bowl. Take 9 x 13-inch baking pan and spray Pam in the pan. Pour chicken broth and rice in bottom. Put rest of mixture on top. Beat 3 more eggs and pour over top. Sprinkle Italian cheese on top. Bake at 325° for 35 to 40 minutes. Will serve 12.
Brown ground chuck and onions; sprinkle garlic, salt, pepper, cumin and peppers, then cook until brown. Add beans, chili powder and mustard; cook until boils. Add tomatoes and cook until you feel it's ready to eat.
Mix margarine, flour and sugar well. Press in pizza pan or two pie plates. Bake at 400° for 13 minutes or until golden brown. Cool. Mix cream cheese, milk and lemon juice. Cook strawberries with cornstarch until thick. Cool and spread on pizza. Spread with whipped topping and chill.
Boil potatoes about 15 to 20 minutes. Drain potatoes. Add butter to potatoes. Add onion, both cans of soup and 1 cup of cheese. Mix together, adding salt and pepper to taste. Transfer mixture to a casserole dish. Top casserole with remaining cheese. Bake at 350° for 20 to 25 minutes.
Combine the first 7 ingredients and beat 2 minutes at medium. Pour into 9-inch deep dish or 10-inch pie pan. Place pineapple or peaches over batter. Combine cream cheese, 1/2 cup sugar and reserved juice in small mixing bowl. Beat 2 minutes at medium speed. Spoon to within 1-inch of edge of batter. Sprinkle 1 tablespoon sugar and cinnamon over cream cheese filling. Bake at 350° for 30 to 35 minutes until crust is golden brown. Filling will appear soft. Store in refrigerator.
Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Combine crackers, dates and nuts. Gently fold into egg whites. Add vanilla. Pour into greased 9-inch pie pan. Bake at 350° for 30 minutes or until brown. Serve topped with whipped cream or ice cream.
Cook beef and drain. Cook noodles according to package and drain. In large casserole dish (9 x 13-inches), put noodles on bottom.
Peel and core pears. Wash orange and lemon. Put the fruit through a grinder, using a coarse blade (or a food processor will work well). Save the juices. Combine pulp, juices, pineapple sugar and spices. Heat the mixture, stirring constantly. Boil for about 30 minutes. Pour into hot, sterilized jars.
Mix sugar, cornstarch and jello; add water. Boil on medium heat until thickens, about 15 minutes, maybe more. Pour over berries in cooked pie shell. Let cool. Top with Dream Whip. Refrigerate.
Combine sugar, water, cloves and cinnamon stick in small saucepan. Simmer 5 minutes over low heat. Strain mixture into punch bowl. Stir in orange juice and cider. Chill. Garnish with clove-studded orange slices. Serve over ice. Makes 12 (1/2-cup) servings.
Heat oven to 400°. Mix margarine, orange juice, and sugar. Heat until melted. Spoon liquid mixture into a 12-cup muffin tin. Pull each biscuit into 4 parts. Put 3 parts biscuit in each muffin cup. Bake 15 minutes or until brown. Let stand a couple of minutes. Invert onto a platter letting muffin pan remain a while so all liquid runs out onto biscuits. Serve warm.
Combine sugar, flour and baking powder. Add eggs and mix well. Stir in nuts and dates. Spread in a well-greased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes or until golden brown. Cool in pan 5 minutes. Cut into 1 x 2-inch bars. Sprinkle with powdered sugar. Yields about 5 dozen.
Preheat oven to 350 degrees. Make white sauce of first 5 ingredients. Place half the potatoes in greased 2 quart casserole. Cover with half the onions and half the sauce. Repeat layers. Cover and bake about one hour. Uncover and bake 30 minutes longer. Makes 4 to 6 servings.
Peel and remove seed from zucchini and dice. Salt and let set 1 1/2 hours to drain. Saute onion in oil and add zucchini, salt, pepper, parsley and garlic powder. Cook 2 minutes or so, then add tomatoes or sauce and cook 2 minutes more. Remove from heat and add crumbs, cheese and slightly beaten eggs. Pour into casserole and sprinkle a little oil on top. Bake to light golden brown, uncovered, at 350° for 45 minutes to 1 hour.
Mix wafer crumbs and melted margarine; spread or press on bottom of 9-inch square pan.
Mix and spread on 12 English muffins, baked. Freeze. Cut each 1/2 into 8ths after frozen. Double bag and freeze. Broil until brown and bubbly.
Brown and drain beef; stir in soup, don't add water. Cook over low heat for 5 minutes, stirring often. Place biscuits in greased muffin tins pressing down to cover bottom and sides. Spoon about 1/4 cup meat mixture into biscuit lined cups. Sprinkle with cheese. Bake at 400° for 12 minutes. Yields 12 Pizza Cups.
Mix eggs, oil, sugar and pumpkin. Sift remaining ingredients. Add to pumpkin mixture. Stir well. Pour into greased and floured 12 x 8 x 1 inch pan. Bake at 350 degrees for 25-30 minutes.
Preheat oven to 400°. Bring water to a boil. Add salt and macaroni; cook 10 minutes. Drain. Make a layer of macaroni in a baking dish. Make a layer of cheese. Repeat layers. Beat eggs. Add milk, salt and pepper. Pour over macaroni and cheese layers. Cut butter up in pieces and dot top. Bake for 40 minutes.
Dilute soup with 2/3 can of water. Place 1/3 of crushed potato chips in casserole. Cover with layers of tuna fish, mushroom soup, green pepper, onion and potato chips. Repeat, ending with chips. Bake in 350° oven for 30 to 40 minutes.
Mix ingredients together. Blend well. Pour into unbaked 9-inch pie shell. Bake at 300° for 50 to 60 minutes.
Precook ribs on a rack in an open roasting pan at 475° until ribs are crisped and lightly browned (20 to 30 minutes). Lower oven temperature to 300°. Baste ribs with sauce made by mixing remaining ingredients. Pour 2 cups hot water in bottom of pan and cover roaster. Cook ribs 2 to 3 hours, basting with sauce occasionally (for longer cooking, lower heat to 250° to 275°).
Cook onions in butter until tender, but not brown. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Stir in sausage links (I cut them in pieces). Simmer 10 minutes.
Mix cream cheese and dressing mix; shape into a ball and roll in chopped nuts. Chill and serve.
In large bowl, cream together butter and sugar until fluffy. Beat in egg. Stir in flour and cream of tartar until well combined. Blend in pecans and fruit or citron. Roll dough into two long rolls, about 1 1/2-inches in diameter. Wrap each roll in plastic or foil and freeze.
Place chocolate in heavy flat pan. Place pan in a 250° oven. Turn oven off and leave chocolate for 20 to 25 minutes. Stir into melted chocolate, Captain Crunch cereal, miniature marshmallows, Rice Krispies and salted peanuts. Mix well and drop by teaspoons on wax paper. Let set to dry and store in covered container. Easy and delicious! Serves about 125 pieces.
Brown the meatballs slowly in 1 to 2 tablespoons oil. Add balls to sauce and simmer on low flame 3 to 4 hours.
Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender. Stir in remaining ingredients, except spaghetti and cheese. Cover and simmer 1 1/2 hours, stirring sauce occasionally. Cook spaghetti as directed on package. Serve meat sauce over hot spaghetti. Serves 8.
Brown ground beef in frying pan; drain. Chop onion and bell pepper; add to ground beef, then add mushroom soup, tomato sauce, salt and black pepper. Cook for about 25 or 30 minutes, until onion and pepper are tender. Serves about 5.
Mix all ingredients together. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Ice cake while warm.
Combine carrot juice, chicken broth and squash. Blend in blender until smooth. In medium saucepan, combine blended mixture with ginger juice. Combine cream and potato juice and add to soup mixture. Heat just to boiling, then simmer until soup thickens, about 5 minutes. Stir frequently. Season with salt and white pepper to taste. Garnish with chives or dill. Serves 4.
Add the dry spaghetti sauce mix and tomato sauce to the browned and drained hamburger and simmer for 20 minutes. Put in 9 x 13 pan. Put the Mozzarella cheese over meat mixture. Put the crescent rolls over that. Brush with melted butter and sprinkle with Parmesan cheese. Bake for 20 minutes at 375°.
Brown ground beef; drain and add chopped onions. Saute until onions are tender. Pour into a large cooker and add all the other ingredients. Cook on medium heat for about 15 minutes.
Roll biscuits into ropes. Mix sugar and cinnamon. Roll biscuit rolls into sugar mixture, then melted butter, then sugar mixture. Roll twists to form circle in baking dish. Sprinkle with nuts (optional). Bake at 450° for 10 minutes.
Melt chocolate chips in double boiler. Remove from heat. Add milk, vanilla and peanuts; mix well. Drop by spoonfuls onto buttered cookie sheet or waxed paper.
Prepare pastry shells as directed on package. Cool on wire rack. In a small bowl, blend softened ice cream until smooth. Fold in pie filling and whipped topping. Spoon 1/2 cup mixture into each patty shell. Serve immediately with fresh strawberries.
Mix ingredients together and refrigerate, covered. Mix again each day for 2 more days. On the fourth day, mix again and form into rolls approximately 2 1/2 inches in diameter and 6 inches long. Place on rack over a drip pan to catch grease. Bake at 150° for 10 hours. Be sure oven is not too hot or salami gets crusty on the outside. The meat turns red when cooking.
Brown beef and drain off fat. Mix in all other ingredients. Bring to a boil, then simmer for 30 minutes, stirring often.
Buy pizza crust or make your own. Roll out on pan. Bake pizza crust until brown. Then let cool, cut pizza into sections. Mix 1/2 package party dip mix with 1 pint sour cream (makes enough for 2 pizzas). Spread pizza entirely with dip mixture. Top with shredded lettuce, fresh chopped broccoli, fresh mushrooms, diced tomatoes, diced cucumbers and cauliflower. Then top with Mozzarella cheese and Cheddar cheese.
Combine the salad dressing, green beans and celery in a nonstick skillet. Cover and cook until the beans are fully thawed, separating them with a fork as they cook. Add onions and dill; continue cooking for about 3 minutes, stirring occasionally, just until the vegetables are tender, but still crisp. Makes 6 servings.
In a double boiler, melt cheese. Meanwhile, brown onion and sausage. Drain and crumble. To melted Velveeta cheese, add vanilla and soup. When mixed well, add meat and jalapeno relish. Serve warm.
Mix together first 7 ingredients. Spread on flour tortillas and roll. Refrigerate overnight in a covered container. Slice in 1-inch pieces and serve.
Cream sugar, margarine, pudding mix and eggs. Then add bananas, then flour and flavoring. Beat together. Fold in nuts. Put in 2 (9 1/2 x 5 1/2-inch) loaf pans. Bake 45 minutes or until done in 350° oven. You can keep this bread up to 6 months in your freezer. If your kids love raisins, why not add a cup for them. They'll love you for it.
Have all ingredients at room temperature. Adjust oven racks to divide oven into thirds. Preheat oven to 325°. Spray 5-cup loaf pan, Bundt or tube pan with nonstick cooking spray. In small bowl, whisk together flour, baking powder, soda and salt; sift together and set aside. Whisk together egg and egg whites; set aside. Combine buttermilk and vanilla; set aside. Cut margarine and butter into 1/4-inch chunks and place in large bowl. With electric mixer, mix at medium speed until softened, about 1 minute. Add sugar gradually, beating constantly until smooth, about 3 minutes. Gradually dribble in beaten eggs, beating at medium-high speed for 2 to 3 minutes. On low speed, beat in 1/3 of reserved flour mixture, scraping sides of bowl. On medium-high speed, gradually dribble in 1/2 buttermilk mixture scraping sides of bowl. On low speed, beat in half the remaining flour mixture scraping sides of bowl. On low speed, beat in remaining flour mixture until well combined (batter may look slightly curdled). Pour into prepared pan and bake for 35 to 40 minutes in Bundt or tube pan or 65 to 70 minutes in loaf pan or until cake starts to pull away from sides of pan, top is golden brown and toothpick inserted in center comes out clean. Cool on rack 10 to 15 minutes; invert pan and unmold on rack to cool completely. Cut into 12 slices.
Grease a 9-inch round 1 1/2-inch deep pan. Sprinkle first 1/2 cup sugar in bottom of pan. Pour cranberries in next. Cream butter and remaining 1/2 cup sugar. Add egg, vanilla and orange rind. Mix in salt, baking powder and flour alternately with milk. Pour over cranberries. Bake at 350° for 1 hour. Let cool for 20 minutes. Run knife around edges. Invert. Serve with whipped cream.
Mix together meal, onion, corn, peppers, eggs and oil. Mix well. Pour half of mixture in greased skillet. Put cheese over it, then pour remaining over cheese. Cook in 425° oven for 25 to 30 minutes.
Mix coarse ground pears and sugar; cook in a large kettle until thick. Add crushed pineapple; cook until thick. Add 1 can coconut and mix well. Put in jars and seal. Makes 10 pints.
Preheat oven to 375°. Boil macaroni and drain. In a separate pan, melt and mix butter with flour and Lawry's salt. Add milk and stir until it boils. Let boil one minute, then add shredded Cheddar cheese and Lawry's salt. Mix well with macaroni in a casserole dish. Top with seasoned bread crumbs, cover completely. Bake uncovered for 18 to 20 minutes.
Lay one layer in bottom of punch bowl; if it doesn't fit, cut to fit and save the rest of layer to fill in as bowl widens. Drain pineapple and lay half of can over layer. Fix vanilla pudding according to directions on package and cover pineapple. Layer bananas and strawberries (if not available, may substitute 1 can fruit cocktail), layer pie filling, coconut, pecans and top with Cool Whip. Put next cake layer and repeat the process, except I cover the Cool Whip with pecans on the top.
Cut up bacon and fry. Add chopped onion to bacon and brown. Rinse and drain sauerkraut. Add to browned bacon and onion mix. Keep turning sauerkraut until brown. Add wine, water, sugar, salt and pepper. Slowly simmer over low heat for 3/4 hours. Cut up kielbasi and add to sauerkraut mix. Simmer 20 minutes. Serve over mashed potatoes.
Combine salmon, drained and flaked, with all other ingredients. Pack into greased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 1 hour.
Mix boiling water and oatmeal; let stand 20 minutes. Mix shortening, brown sugar, sugar and eggs. Add flour, soda, cinnamon, salt and oatmeal mixture. Mix well. Bake 30 minutes in 350° oven in a 13 x 9 x 2-inch pan lightly sprayed with Pam.
Saute the onions in 1 tablespoon butter until soft. Peel potatoes and slice lengthwise thinly, as for shoestring potatoes. Butter baking dish, layer potatoes, onions and anchovies, finishing with a layer of potatoes. Dot with remaining butter. Bake at 400°, adding half of the cream after 10 minutes. Add the remainder of the cream after another 10 minutes. After 30 minutes, reduce the heat to 300° and bake for another 30 minutes.
Stir milk and flour over heat until thick. Let cool. Put all other ingredients in mixer and blend. Add cooled cream sauce and beat until fluffy.
Cook noodles. In saucepan over low heat, melt butter; add flour, stirring until smooth. Gradually stir in milk until thickened. Remove from heat, add cheese and stir until melted. Add remaining ingredients, except butter and crumbs. Put into casserole. Top with butter and crumbs. Bake at 350° for 30 minutes or until crumbs are brown.
Mix Kool-Aid and sugar. Add water and stir thoroughly. Add ginger ale and stir again. Pour into	blender. Add crushed ice and blend on high until ice is thoroughly blended. Enjoy!
Preheat oven to 450°. Bake potatoes 45 minutes or until fork-tender. With sharp knife, holding potato in clean potholder, slice lengthwise the top fourth from each potato. With spoon, carefully spoon out potatoes to form six shells. Scrape potato from top quarters and discard tops. In a large bowl with mixer at low speed, beat potatoes, butter, salt and pepper until fluffy. Slowly add milk, beating until smooth. Pile mashed potato mixture back into shells. Sprinkle generously with a topping. Place potatoes on cookie sheet. Bake 10 minutes or until golden brown. Makes 6 servings.
In a small skillet, saute green pepper and onion in 1 tablespoon butter until crisp-tender; set aside. In a large saucepan, bring the water, rice and remaining butter to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender. Stir in the chicken, soup, green beans, water chestnuts, carrot, mayonnaise and green pepper mixture. Transfer to a greased 2 1/2-quart baking dish. Sprinkle with cheese if desired. Cover and bake at 350° for 35 to 40 minutes or until heated through. Yield: 6 to 8 minutes.
Soften cream cheese. Combine with sugar and peppermint extract in food processor, using steel blade. Batter will be very stiff. Divide batter and beat the desired color into each half. Pinch off enough dough to make marble size balls. Roll in your hand and place balls in a single layer on a tray. Air dry 30 minutes.
Cream shortening and sugar. Add eggs, one at a time, and beat thoroughly after each addition. Add salt, soda and spices to the flour and sift again. Add alternately with applesauce to egg mixture. Beat well. Add a sprinkling of flour to the fruit, raisins and nuts; blend in. Fold into batter. Bake in tube pan for 2 hours at 300°.
Grease and flour 15 x 10-inch pan. In a large bowl combine cake mix, pie filling, almond extract and beaten eggs. Stir by hand until well mixed; pour in pan. Bake at 350° for 30 minutes or until tester comes out clean. Cool.
Mix ingredients and refrigerate. May use a couple of slices of beef to wrap cheese ball, if desired.
Peel and cut potatoes into small pieces. Add to water the ham seasoning, margarine/butter, sugar and salt and pepper. Then add potatoes and chopped onions. Bring to boil. Simmer until potatoes are tender. Slightly mash potatoes with potato masher.
Dissolve soup mix in the warm water. Mix meat, eggs, ketchup, soup mix and Accent well. Put in a loaf pan, and cover with bacon. Top with tomato sauce, and bake in a 350° oven for approximately 1 3/4 hours.
Thaw spinach and squeeze dry. Mix with other ingredients. Refrigerate. Tastes better if mixed several hours before needed.
In a large pot, cover the potatoes with water and add the salt. Boil until potatoes are tender when pierced with a fork, but do not overcook. Chop the potatoes into cubes. Put the chopped potatoes, eggs, onions, pimentos, sweet pickles, celery and celery seed in a large bowl. Mix together mayonnaise, mustard and vinegar; stir until smooth. Pour mixture over the chopped vegetables and gently fold to coat. Chill several hours or overnight before serving.
Saute onions in margarine in skillet, add salt. Layer cracker crumbs, onions and cheese in greased 8-inch baking dish. Pour evaporated milk over top. Sprinkle with remaining cracker crumbs. Bake at	350° for 15 to 20 minutes or until heated through. Yield: 8 servings.
Put fruit in sugar overnight. Slice cake 3 times in a large bowl. Alternate layers of cake, pudding, cake, pudding, cake, pudding. Let pudding and cake set in refrigerator overnight so pudding can set up good, then strawberries on top when ready to serve.
Heat sesame oil in large skillet. Quickly cook bean sprout over high heat, stirring constantly. Add 4 fresh mushrooms chopped, water chestnuts, and cook approximately 2 minutes. Add meat, onions, salt, pepper, soy sauce and sugar. Set aside to cool.
Boil chicken breast for one hour. Add salt and pepper. Cook chicken. Cut up and pull from bone. Place chicken in bottom of casserole. Mix soup and sour cream and pour over chicken. Mix crackers with butter and spread over top. Bake for 30 to 35 minutes at 350°.
Combine flour, soda, sugar and oil. Add yeast to warm water. Add to flour mixture and mix well. May be kept in refrigerator and used when needed for two weeks.
Mix all ingredients but rump roast to make sauce. Marinate beef for several hours or longer in the sauce. Barbecue or broil in oven and serve immediately.
Mix Jell-O with 1 cup hot water. Cool until jelly-like. Beat cream cheese and pineapple. Fold cream and sugar in just before folding in Jell-O. Let set a few hours.
Mix dill weed, garlic powder and lemon pepper together in a plastic bag. Add package of Hidden Valley ranch salad dressing mix. Shake bag several times. Add bag of oyster crackers. Shake and coat. Add salad oil. Shake. Let stand 2 hours, shaking occasionally.
Place cabbage in greased baking dish. Add onion. Mix soup, mayonnaise, salt and pepper. Spread mixture on top of cabbage and onions. Add cracker crumbs and cheese. Bake at 350° for 35-40 minutes.
Crumble 12 Oreos in 9 x 12-inch pan. Cook chips and butter slowly in saucepan to melt chips. Add eggs and cook 1 minute. Remove from heat, beat in sugar with a mixer. Pour mixture over cookies. Freeze until hard. Remove, spread softened ice cream on top. Sprinkle Oreos on top. Re-freeze.
In a large glass bowl, layer lettuce, celery, onion, pepper and peas. Spread mayonnaise to the edges of the bowl, covering peas. Sprinkle with sugar. Top with crumbled bacon and cheese. Cover tightly and refrigerate at least 6 hours before serving.
Place hazelnuts in a small baking pan and toast in a 350° oven 10 minutes. Cool slightly and place in a kitchen towel. Rub together to remove the skins and chop finely. Set aside.
Toss mushrooms with salad dressing. Set aside. Remove stems from spinach; wash leaves thoroughly and pat dry. Tear into bite size pieces. Combine spinach, mushrooms, raisins and pecans in a bowl. Toss gently. Grate egg over salad. Serves 4.