HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil stew meat until brown. In a large stew pot, add all ingredients and water. Cook on medium-low heat for 2 hours or until meat falls apart and potatoes are soft. Serve with cornbread. Serves 4 to 6.
Place roast in foil; put in a roasting pan. Put in oven at 350°. Cook for 1 1/2 hours. Remove from oven; add all other items. Cook for 45 minutes. Remove roast from pan. Slice very thin and return to pan with potatoes or place on platter. Place potatoes around roast. Put liquid over sliced beef.
Combine eggs, sugar and syrup; mix well. Add oats, coconut and butter; mix well. Pour into pie shell. Bake at 325° for 45 minutes. Yield: 6 servings. Serve with whipped topping.
Heat oven to 350°. Grease and flour 2 round cake pans, 9 x 1 1/2-inch. Beat all ingredients except walnuts on low speed, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in walnuts. Bake 35 to 40 minutes.
Saute onion and garlic in olive oil. Add meats and brown. When brown, add all other ingredients. Simmer 1 to 2 hours over low heat, covered. While the sauce is simmering grate the cheese in a large bowl and set in the refrigerator to chill. Beat the eggs well and add to the cottage cheese; also put in the fridge to chill. Cook lasagna noodles according to package instructions; drain and cool. In a 12 x 18-inch pan, put enough sauce in the bottom of the pan which has been buttered to cover it. Follow with a layer of noodles, layer of Mozzarella cheese and egg cottage cheese mixture. Repeat layers until pan is full. Sprinkle with grated Parmesan cheese and bake for 40 minutes at 375°. The pan can be put in the refrigerator overnight if you are not going to serve it right away. If you do it will take about 90 minutes of cooking to get hot to the middle. Serves 18.
Drop by teaspoonful on cookie sheet. Make hole in cookie dough; put teaspoonful of dates in hole and put 1/2 teaspoonful cookie dough on top. Bake at 350°.
Cook lasagna as directed on box. Brown hamburger meat; drain off grease. Add sauce and cottage cheese. Mix well. In oblong dish, put a thin layer of meat sauce, then a layer of drained lasagna, meat sauce, Cheddar cheese. Continue until you end up with meat sauce on top. Cover top of meat sauce with Mozzarella cheese. Bake in 350° oven approximately 30 minutes or until cheese is melted.
Cook all ingredients (except tomato paste) for 20 minutes; stir frequently. Add tomato paste. Cook another 10 minutes, uncovered. Put in blender a little at a time on puree. Do not fill blender to full because the mixture will spill over when turned on. Freeze or cold pack. This is an excellent spaghetti sauce.
Cook whole potatoes in boiling salted water. Cool, peel and cube potatoes. Season with salt and pepper. Fry bacon until crisp. Break into pieces over the potatoes. Heat onion and celery in drippings until partly done, then add vinegar and sugar. Heat to boiling. Pour over potatoes and mix slightly. Warm just before serving. Serves 6.
Mix cocoa, sugar, oleo and milk. Bring to a rolling boil, stirring constantly. Remove from stove; add oats, vanilla, peanut butter and nuts. Drop on wax paper by spoonfuls. Cool and eat.
Chop and saute onion and pepper in a little butter. Boil water and bouillon cubes. When cubes are dissolved, add everything else and cook until rice is done.
Wash chicken pieces. Pat dry. Remove skin if you wish. Melt butter in a shallow baking pan. Stir in remaining ingredients. Roll chicken pieces in butter mixture to coat both sides, then arrange meaty side up in a single layer in pan. Bake at 375° for 1 hour or until chicken is tender and richly glazed. Makes 4 servings.
Chop each vegetable separately in food processor. Add salt, stir, and allow to sit overnight. Drain. In the morning, combine remaining ingredients, bring to a boil and add vegetables. Bring to a boil again, reduce heat and simmer approximately 3 minutes. Put into hot jars and seal.
Let the cream cheese soften at room temperature. Spread cream cheese on the bottom of casserole dish; on top of cream cheese mixture, spread refried beans, then a layer of chili. Sprinkle Mozzarella cheese over entire surface.
Melt butter. Mix in sugar, flour and salt. Roll a ball of mixture about the size of a small pecan. Preheat oven to 375° to 400°. Cook about 8 minutes. When partially cooled, roll in confectioners sugar.
Place cupcake liners into the muffin pan. Crush graham crackers into a bowl. Melt butter and add to crackers. Mix until moistened. Place 1 tablespoon mixture into liners and press down with juice glass. Set aside. Cream together cream cheese and eggs. Add sugar, salt and vanilla. Mix until smooth. Fill the liners 2/3 full. Bake at 375° for 15 minutes. Let cool. (Tarts may be frozen and thawed for later use.) Place spoonful of cherry filling on top of tarts. Yields 24 tarts.
In a bowl, beat the eggs until frothy, then beat in sugar, oil and vanilla. Beat until it is thick and lemon colored. Stir in all other ingredients. Pour mixture into loaf pan generously greased with margarine. Bake at 350° for 1 hour.
Place chicken in greased baking dish. In another bowl, mix remaining ingredients. Pour over chicken.	Bake, covered, until chicken is done (about 1 hour and 30 minutes).
Dice sausage into bite size pieces. Place in a large Teflon skillet. Cover with onions and green pepper. Cook over medium heat with lid on until brown on each side. Save drippings. Cook rice until firm. Pour into large baking dish. Add margarine. Add Worcestershire sauce and water to drippings. Pour over rice and mix. Salt to taste. Pour hot smoked sausage along with onions and pepper over rice. Cover tightly and let stand or place in warm oven for 10 minutes.
Heat oil in frying pan to a depth of 2 to 3-inches, dip cheese in egg then in bread crumbs. Fry in heated oil until golden brown. Carefully lift cubes from oil and drain. Makes about 24.
Put all ingredients in a covered casserole dish. Stir and bake at 350 degrees for 1-1/2 hours. Stir and serve.
Melt 1 stick oleo in an 8 x 13-inch dish. Mix graham crackers and spread around dish bottom and sides for crust. Mix well 2 sticks oleo, powdered sugar and eggs; spread over crust. Next, layer bananas, pineapple, pecans and whipped cream, in that order. Drizzle over top with chocolate syrup and decorate with cherries. Cool in refrigerator for 6 to 8 hours at least. Cut in squares to serve. Can be prepared the day before. Delicious!!!
Brown meat, onion and peppers. Add garlic, corn, tomatoes, pimientos and seasonings. Cook until slightly thick. Layer noodles, meat mixture and cheese in 13 x 9-inch pan. End with cheese on top. Cook at 350° for 30 minutes.
Cook potatoes in peeling. Cool. Peel and cut in squares. Cook bacon. Save 1/4 cup of drippings. Set aside. Add sugar, flour and vinegar to drippings. Cook over medium heat until slightly thickened. Mix potato, bacon, green peppers and pimento. Pour dripping mix over potato mixture and mix.
Mix all ingredients; beat well to blend. Melt 2 tablespoons butter or margarine in casserole dish. Pour into pudding mixture, reserving just a small amount in dish. Turn corn pudding into dish. Bake in hot (375°) oven for 30 minutes.
Brown meat in oil until crumbly but not hard. Drain. Add remaining ingredients. Cover and simmer about 30 minutes. Serve with toasted hamburger buns.
Cook meat, onions and celery; drain. Add remaining ingredients and simmer 1 hour.
Wash fillets; pat dry with paper towel. Have a grown up assistant cut them up into long pieces. Preheat oven to 400°. Spread bread crumbs out on wax paper. Break eggs into bowl and beat them. Dip fish into eggs, then bread crumbs until coated. Lay into baking pan. Pour melted margarine or butter over each fish stick. Bake 15 minutes or until golden brown.
Place potatoes, onions, salt and water in heavy skillet. Cover and cook 10 minutes or until potatoes are tender. Add to potatoes the milk, melted butter and cheese. Cook, uncovered, over low heat until thoroughly heated. Brown bread crumbs in 2 tablespoons butter and sprinkle on top of potatoes. Crumble fried bacon on top of crumbs.
Place ducks in baking pan, breasts up. Season each duck with 1/2 teaspoon each: celery salt, curry powder, pepper and salt. Let stand for about 1 hour. Add onion and celery to the pan along with 1/2-inch of water. Bake at 500° for about 20 minutes. Turn the ducks and bake until backs are brown. Cover and cook for 1 hour at 300°.
Dry lettuce with toweling. Tear lettuce into a large salad bowl. For each eight cups loosely packed leaves, cook four strips of bacon until crisp in skillet. Crumble. Reserve. To bacon fat in skillet add and stir in 1/2 cup diced green onions, 1 tablespoon sugar, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/3 cup vinegar. Cook two minutes. Pour hot dressing over lettuce. Sprinkle with bacon. Toss to coat greens evenly. Makes four servings.
Place beef, soups, mushrooms, salt and pepper in crock-pot and cook overnight (or until very tender), stirring occasionally. Prepare Stove Top stuffing according to directions and place in bottom of a 9 x 13-inch dish. Pour meat mixture over; sprinkle with cheese and cook at 350° about 20 minutes or until heated thoroughly.
Mix cake mix, cocoa, vanilla, margarine, milk, red food coloring and eggs. Add soda and vinegar. Make 2 or 3 layers. Bake at 375° for 25 to 30 minutes.
Mix all ingredients together except the cream of coconut. Bake at 350° in a 9 x 13-inch pan for 30 minutes. Remove cake from the oven and punch holes all over the top with a big fork. Pour cream of coconut over the cake. After cake cools, cover with whipped topping and sprinkle with coconut.
Melt margarine. Add crumbs and 2 tablespoons sugar. Mix and spread in 8 x 11-inch or 9 x 13-inch cake pan. Beat cream cheese and powdered sugar, then fold in Cool Whip. Spread over layer of crumbs, then spread prepared pie filling over cream cheese mixture. Place in refrigerator until ready to serve. Serves 12.
Mix together popcorn, pecans and almonds in large bowl. Mix sugar, margarine and Karo	syrup.	Cook to boiling; use a wooden spoon, it	works better.	Stir constantly first 3 ingredients. Boil about 10	to 15 minutes. Will turn golden. Will form hard ball into water. Add 1 teaspoon vanilla; take off heat. Pour over corn and nuts.	Store after cooled in covered container. Barely salt.
Mix sugar and cinnamon together in bowl. Dip each biscuit in sugar mixture and layer in Bundt pan. Melt margarine and add remaining sugar mixture and pour over top of rolls.
Brown hamburger and sausage. Melt cheese in a separate bowl. Once cheese is melted, immediately add to hamburger and sausage. Add relish. Serve hot with tortilla chips.
Preheat oven to 350°. Spray bottom of 9 x 13-inch pan (or two 8 x 8-inch pans) with Pam. Put one or two tablespoons spaghetti sauce on bottom of pan. Boil noodles according to directions. Combine softened cream cheese, sour cream and 1/2 cup spaghetti sauce. Combine with drained egg noodles. Add mushrooms and onions. Pour mixture into pan. Top with Mozzarella and about 1 to 1 1/2 cups of spaghetti sauce. Bake for 20 minutes. Serve with remaining spaghetti sauce.
Grease a 9-inch square pan. In a large bowl, cream the butter with sugar until light and fluffy. Beat in eggs. In a small bowl, mix together the flour, baking soda, baking powder, cinnamon and salt. Blend flour mixture alternately with mashed bananas, ending with dry ingredients. Fold in carrots and raisins. Turn into baking pan. Bake in a 350° oven for 45 minutes. Cool 10 minutes. Turn out of pan; cool completely. Sprinkle with confectioners sugar, if desired. Makes 16 squares.
Stir together powdered milk, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water. Turn on floured surface and knead to smooth ball.
Drain pineapple juice into a bowl. Set aside pineapple. Mix pudding mix with pineapple juice until dissolved. Add cottage cheese, pineapple and marshmallows. Mix well. Slowly add Cool Whip until you reach desired consistency.
Combine sugar, a dash of salt and flour.	Stir in melted margarine, lemon peel and juice. Combine milk and egg yolks. Add to lemon mixture. Fold in egg whites. Pour into an 8 x 8 x 2-inch baking pan. Place some small rocks in the bottom of Dutch oven to elevate baking pan. Pour water 2-inch deep in Dutch oven. Place baking pan in oven. Bake for 40 minutes.
Heat oven to 350°. Prepare cake batter as directed. Pour approximately 3 tablespoons of batter into ice cream cone. Set on baking pan or into muffin tins. Allow cake to cool. Then mound with frosting. Round them to look like a scoop of ice cream. When these cakes are done, they will be the size of ice cream in a cone. Top the frosting with decorations. Makes 12 cones. Kids love these.
In a warmed wine glass, place sugar and fill with coffee. Mix. Add whiskey and top with whipped cream.
Cook macaroni as directed and drain. Grate cheese. Melt butter in saucepan. Stir in flour and cook until it bubbles. Warm milk and slowly add to flour mixture. Bring to boil, stirring and cook for 1 minute. Stir in mustard, Worcestershire sauce, and cheese. Combine with macaroni and pour into two 2-quart greased casseroles. Freeze one for later and bake other at 350° until golden and bubbly, about 35 minutes.
Put butter and dates in a skillet over low heat. After butter melts, add eggs and sugar. Stir constantly while cooking for 15 minutes. When done (it will pull from sides of the pan), remove from heat and mix in Rice Krispies and nuts. Cool at least 1 hour. Roll into balls and roll in coconut.
Cook onion and celery in small amount of margarine. Mix all ingredients except broth. Put in 9 x 13-inch pan or other casserole. Add small amount of broth if you like moist dressing. Make gravy from rest of broth. Cover first half hour. Uncover last half hour. Bake at 350°.
Brown hamburger and mix with taco seasoning pack according to directions. Let cool. Combine softened cream cheese and taco sauce together; mix well.
Mix cornstarch, sugar and salt; gradually add scalded milk. Cook in double boiler until thick, stirring constantly (about 10 minutes). Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 5 minutes. Cool. Add butter, vanilla and coconut. Pour into baked pie shell and spread with meringue, using the 3 egg whites and your favorite recipe. Sprinkle more coconut on top of meringue. Bake in 350° oven 12 to 15 minutes.
Pour rice in casserole dish. Brown pork chops on each side, not done, but brown. Place on rice. Cover rice and pork chops with beef consomme and onion soup. Bake at 350° for 1 hour.
Place all ingredients in a blender and blend for 30 seconds. (Works just as well in a mixer for 2 1/2 to 3 minutes or until well mixed.) Pour into a lightly greased large pie pan or cake pan. Bake for 40 minutes at 350°. There will be a crust on bottom, a custard in the center and a coconut topping.
Sift together and set aside flour, cinnamon, salt, baking soda and cloves. Cream until softened butter or margarine. Add brown sugar gradually until light and fluffy. Add egg, beaten, until mixed well. Add gradually while beating molasses and vinegar. Stir in dry ingredients gradually. Wrap dough in moisture-vaporproof material and chill for 8 hours or overnight. Lightly grease cookie sheets. Roll one portion of chilled dough 1/4-inch thick on lightly floured surface. Cut dough with cookie cutters. Transfer cookies to cookie sheets. Bake at 350° for 10 minutes. When cool, add decorations with frostings. Makes 1 1/2 dozen gingerbread men, 2 1/2 dozen round cookies.
Place all ingredients in covered casserole or roaster pan. Bake at 450° for 20 minutes, then at 350° for approximately 1 1/2 hours.
Preheat oven to 350°. In a 2-quart saucepan, bring water to a boil. Add grits and bring to a second boil. Reduce heat to simmer and cook until thickened. Remove from heat; add cheese to grits. Stir until melted. Add melted margarine and mix well. Beat eggs. Add seasonings. Gradually add eggs to cheese grits mixture. Pour into 1-quart casserole dish. Cook for 40 minutes.
Cook pudding mix as directed on package, using 1 cup unsweetened pineapple juice for the liquid instead of the milk. Cool. When cool, fold in fruit. Put in a glass serving bowl, cover and refrigerate overnight. Enjoy!
Combine Miracle Whip, soy sauce and garlic powder. Put chicken into dish or bowl. Cover chicken with ingredients and let set several hours in refrigerator. Turn chicken over once in a while. Remove chicken when ready to cook and place on preheated grill. Excellent with potato salad.
Combine pepper, onion and celery (chopped really fine). Mix crabmeat, veggies, dressing and mayonnaise. Chill. Serve with crackers.
Beat all ingredients together (batter will be very thin). Ladle onto hot oiled frypan (I use a small Teflon coated frypan). Cook until set; flip over and cook until set. This recipe makes approximately 22 to 24 crepes.
Cream sugar and butter. Add flour and eggs. Beat well. Add buttermilk and flavoring. Pour into pie shell. Bake 10 minutes at 400°, then 25 minutes at 300°.
Beat eggs, sugar and salad oil. Add vanilla. Sift together flour, salt and soda. Add to mixture and beat well. Stir in apples and pecans. Bake at 350° for 1 hour or less if tester comes out clean.
Preheat oven to 375°. (Pound chicken pieces flat.) Wrap chicken breasts around a piece of ham and a piece of Swiss cheese. Beat eggs in bowl. Dip the wrapped chicken breasts in egg and then roll in bread crumbs. Place chicken breasts in shallow baking dish. Pour white wine into dish. Do not pour directly onto chicken breasts. Cover pan and bake at 375° for 35 to 50 minutes, until chicken is firm to the touch.
Cut biscuits into fourths, take 2 tablespoons cinnamon and 2/3 cup sugar and shake with biscuits in a bag. Then put in a greased baking dish. Heat 1 1/3 cups sugar, 1 1/2 sticks butter, 2 tablespoons cinnamon and vanilla over low heat until smooth (sugar melts). Pour mixture over biscuits in pan. Bake at 325° for 40 minutes. Cool and serve.
Heat oven to 350° (moderate). Grease well and dust with flour 2 layer pans or an oblong pan. Sift flour, sugar and cocoa in mixing bowl. Add shortening, milk and vanilla. Beat 2 minutes on medium speed on mixture. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl constantly. Bake 9-inch layers about 30 minutes, oblong 40 to 50 minutes, or until when touched lightly in center, no imprint remains. Ice with Fudge Frosting.
Scrub potatoes well; do not peel. Place potatoes in preheated 350° oven and bake whole until halfway done, usually about 30 minutes, depending on size of potatoes. Take out of oven and let cool.
Freeze cantaloupe cubes on baking sheet. After frozen, combine strawberries, Karo and vanilla in blender. Add frozen melon; blend until smooth. Add yogurt and lemon juice. Blend until well blended. Serves 2 large glasses.
Cream the butter and sugar. Add salt, flour and then nuts. Roll into small balls and bake on ungreased cookie sheet at 350° until lightly browned. Cool slightly and roll in powdered sugar.
Brown hamburg, add diced onions, diced garlic, salt and cut celery, simmer and cover until tender. Add cut up pepper and cook until tender. Add can of tomatoes. Squeeze tomatoes as you add to pan. Simmer 1/2 hour. Add the cooked elbows to the goulash.
Preheat oven to 350°. In large bowl, combine cake mix, egg, whipped topping and peppermint extract. Blend on low speed until thoroughly mixed. Take heaping teaspoonfuls of dough and roll into balls, then roll in powdered sugar. Place 3-inches apart on greased cookie sheet and bake for 10 to 12 minutes.
Boil squash until tender; drain. Cool and slice. Melt margarine in a large saucepan. Saute onion and carrots. Add cornbread stuffing and mix thoroughly to coat crumbs. Cover bottom of shallow 2-quart baking dish with this mixture, reserving half for top of casserole. Add sliced squash, salt and pepper. Mix soup and sour cream and pour over squash. Top with remaining cornbread mixture. Bake at 350° for 30 minutes.
Mix everything together, except cheese. Cook in microwave 5 to 6 minutes. Put cheese on top and cook 3 more minutes. Mix in cheese and cook more if necessary.
In a 9 x 13-inch pan, melt butter. Add remaining ingredients in order. Bake at 350° for 25 to 30 minutes.
Combine all ingredients in a large bowl; mix well. Pour into a 2-quart shallow casserole dish or mold, lightly coated with a nonstick vegetable spray. Freeze overnight. Let stand at room temperature for 15 to 20 minutes before serving. You can unmold it onto a serving plate if desired. Makes 8 to 10 servings.
Boil first chourico that has been chopped, green split peas, stewed meat and tomatoes for about 1 hour. Add remaining ingredients. When all is tender, add 1 cup elbow macaroni.
Cook sugar, cornstarch and 1 1/2 cups water until thick, about 1 minute. Beat egg yellows and lemon juice. Add the two together and cook for 5 minutes. Put into a 9-inch graham crust or baked pie crust.
Add the 1/4 tsp. salt to the flour, then in a large bowl cut the crisco and butter into the flour until it resembles fine breadcrumbs. Using a knife stir the water into the flour mixture a little at a time until it starts to come together. Then, using your hand, press the dough together. It should not be wet or sticky, but should feel soft and not tough. A good pastry dough should leave the sides of the bowl clean. Roll out onto a floured board to about 1/4-inch thick, line a 9-inch flan tin, then line with greaseproof paper. Pour in dried beans or rice, to stop the pastry from rising. Bake at 375°f. 190°c. gas mark 5 for 20 minutes. When cooked remove the beans from the crust.
Put ground beef in a large frying pan. Break it into small pieces. Add onion. Cook over low heat until all the red is gone from the meat. Add salt, pepper and mustard. Stir. Add uncooked spaghetti. Add water and tomato juice. Cover and cook over medium heat. Cook until mixture begins to boil. Turn heat to low. Cook fifteen minutes. Stir some as it cooks. Add cheese to spaghetti mixture.
Caramelize sugar over medium heat. Pour into Pyrex pie pan and tip quickly to coat bottom. Blend rest of ingredients in blender for 7 minutes and pour over caramelized sugar. Place pan in 1/2-inch water bath and bake at 350° for 70 minutes. Invert to serve.
Place first 4 ingredients over boiling water and beat with rotary beater until mixture stands in stiff peaks. Scrape bottom and sides of pan occasionally. Fold in vanilla. Frost as usually done.
Whip cheese; beat in peanut butter and powdered sugar. Add milk slowly. Fold in Cool Whip. Garnish and refrigerate. This is soooo good.
Combine sugar and flour in 2-quart casserole dish. Add pineapple and cheese. Pour small amount of juice over mixture. Sprinkle crackers on top. Pour butter over crumbs. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Heat oven to 400°. Grease pie plate. Cook and stir hamburg and onion over medium heat. Drain. Stir in salt and pepper. Spread in a pie plate. Beat milk, eggs and baking mix until smooth. Pour into pie plate. Top with cheese. Bake 25 minutes.
Melt butter in large pot. Add onion and garlic. Cook about 5 minutes (do not brown). Add leeks; cook 5 minutes more. Add potatoes; add flour. Add seasoning and hot beef broth. Bring to boil and simmer until done. Add chopped chives and parsley when serving. Makes 8 servings.
Crumble Italian sausage into 2 cup measure. Cover loosely and microwave on High (100%), stirring every minute, until done, 3 to 4 minutes; break up and drain. Spread 1 tablespoon pizza sauce over each English muffin half. Sprinkle with cooked sausage. Top with remaining ingredients. Place on plate, microwave uncovered on High (100%) until cheese is melted and bubbly, 2 to 3 minutes. Makes 2 servings.
Combine all ingredients in large mixer bowl. Mix at low speed until well blended. Pour into greased and floured 9 x 5 x 3-inch pan. Bake at 350° for 55 or 60 minutes until bread springs back when lightly touched. Cool 10 minutes and remove from pan.