HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, bacon and onion. Drain fat. Combine and add all other ingredients, except beans. Stir well. Add beans. Stir well. Bake 1 hour at 350°.
Melt butter or margarine and the unsweetened chocolate in saucepan over low heat. Remove from heat and cool slightly. Blend sugar into melted chocolate and the eggs, one at a time. Beat for 1 minute. Add flour, baking powder, salt (sifted) and walnuts (optional). Mix well. Chill for 1/2 hour. Shape into balls, using one teaspoon of dough for each. Roll in confectioners sugar. Place on greased baking sheet. Bake at 350° for 10 to 12 minutes.
Blend together chicken soup, chicken broth, yogurt or sour cream, onion, Worcestershire sauce, Tabasco and curry powder in blender or Cuisinart with one of the following: cucumber, zucchini or summer squash. Chill. Top with dollop of sour cream or yogurt. Sprinkle with dill.
Beat eggs in mixer. Blend flour, salt and baking powder. Add cheese, margarine and everything else except tomato. Cook in greased pan. Put tomato on top and cook for 40 minutes or until brown. Let settle out of oven for about 5 minutes. Great for brunch. Makes 15 or more servings.
Brown meat, onion and garlic in large skillet. Drain off grease. Lightly drain tomatoes. Cut up tomatoes and add meat with taco seasoning and seasoned salt. Stir well. In separate bowl, combine egg and cottage cheese.
Mix all together. Bake in greased baking dish at 350° until brown on top.
Mix corn, 1 cup cheese and onion. Add remaining ingredients, except remaining cheese. Mix well. Pour mixture in lightly greased 1 1/2-quart baking dish. Bake, uncovered, at 350° for 40 minutes. Add remaining cheese and bake an additional 5 minutes or until cheese melts. Makes 6 servings.
Drain potatoes and put in bowl. Add oleo, brown sugar, salt and pepper and mash. Add nuts and pineapple. Cut 6 marshmallows into quarters and mix into potatoes. (Can use mini marshmallows whole.) Put mixture in greased casserole and cover top with marshmallows. Bake at 350° for about 30 minutes or until heated through.
Peel fruits. Bring all ingredients to a boil in a kettle and let simmer as long as needed to scent the house. May be used more than once, just save the juice.
Melt chocolate bars and water in microwave or double boiler. Stir in vanilla; let cool. Fold in whipped cream. Pour into pie shell; chill well. Garnish with chocolate curls, if desired.
Combine the first 4 ingredients into a large bowl. Add eggs and oil; stir until moistened. Do not use electric mixer. Stir in vanilla, pineapple, nuts and banana. Spoon into three 9-inch round cake pans (greased and floured). Bake at 350° for 25 minutes.
Mix ingredients in saucepan. Cook until thick. Freeze in containers. Use your favorite recipe for fried pies.
Preheat frypan at 250°. Add shortening and rice and stir until rice is lightly browned. Mix remaining ingredients together; stir. Cook covered at 225° for 30 minutes. Serves 2.
In a large bowl, stir together flour, sugar, baking powder, soda and salt until thoroughly blended. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse cornmeal. Stir in dates and orange peel. Make a well in the center of the flour mixture; add buttermilk all at once. Stir mixture with a fork until dough cleans the sides of the bowl.
Pour Cool Whip, lemonade mix and Eagle Brand milk into bowl. Mix well. Pour into pie shells. Refrigerate for 1 hour.
Bring all ingredients together except corn and bring to a boil. Add corn and cook 20 minutes. Before canning, add 1/4 tablespoon turmeric and 1 tablespoon celery seed.
Sift together first 4 ingredients. Blend together Crisco and sugar, creaming well. Add milk and vanilla. Blend in the dry ingredients gradually. Mix. Add pecans, dates and maraschino cherries; mix. Drop rounded teaspoonfuls into 2 1/2 cups crushed corn flakes. Toss lightly to coat. Form into balls. Place on ungreased baking sheet. Top each with 1/4 maraschino cherry. Bake at 375° for 12 to 15 minutes.
Mix the first 3 ingredients and spread in an 11 x 15-inch oblong pan. Combine in a bowl the next 3 ingredients. Spread on top of potato mixture. Crush 2 cups potato chips or corn flakes and put on top of mixture. Dot with 1/2 stick margarine. Bake 1 hour at 350°.
Mix all ingredients together. Drop by spoonfuls onto cookie sheet. Bake at 425° to 450° 8 to 10 minutes.
Mix sugar, Kool-Aid and pineapple juice with a can of water form the pineapple juice. Put in refrigerator until needed. Add ginger ale last, when it is needed. Can use an ice ring in it or sherbet.
Combine all ingredients and mix. Place in a greased 8-inch casserole. Bake at 350° for 25 minutes. Makes 8 to 10 servings.
Melt butter in a heavy skillet. Cook onion and celery over medium heat until translucent, about 20 minutes. Add green onions and parsley. Cook 10 minutes. Stir in Creole seasoning. Add shrimp and cook, covered, stirring 3 or 4 times, until just done, about 5 minutes. Serve over white rice. Serves 3 to 4.
Mix all ingredients in a large bowl and chill for 1 1/2 to 2 hours. Use 1/2 watermelon as a serving bowl. This makes a great table piece at showers and summer parties.
Mix all ingredients together and put into unbaked pie shell. Cook at 400° for 15 minutes and turn oven down to 350°. Cook 40 to 50 minutes more, until knife comes out clean in the center.
Trim crusts of bread. Cut each slice of bread into five pieces. Place apples into a baking dish. Lay sliced bread over apples. Mix sugar, flour, egg and vanilla. Spoon over bread. Bake at 375° for 30 or 40 minutes.
Mince the onions. Slice carrots and celery. Mix all the ingredients with the salt and pepper according to taste. Boil, then simmer for 1 1/2 hours.
Mix all dry ingredients, add crumbled bacon along with dill. Mix in separate bowl, the liquid ingredients and stir into cornmeal mixture until just combined. Spoon into greased 8 x 8-inch pan or cornstick mold. Bake 20 minutes at 425°.
Par-boil macaroni. Brown hamburger, salt & pepper. Add onions, green peppers and mushrooms. Pour spaghetti sauce over meat and vegetables. Add 1 1/2 c. cheese and pepperoni. Mix well. Add 1/2 c. cheese on top. Bake at 350° for 1 hour.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust. Dot top of cheesecake with preserves. Cut through batter with table knife several times for marble effect. Bake at 350° for 50 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with Cool Whip and raspberries. Will serve 10 to 12.
Cream oleo, sugar, vanilla and eggs together. Fold in flour. Pour batter into greased and floured 9 x 13 x 2-inch pan; spread dewberries on batter and bake 50 to 60 minutes at 350°. Sprinkle with powdered sugar.
Halve or quarter scrubbed potatoes. Put into an oven-proof casserole dish. Coat potatoes with fat free salad dressing. Salt and pepper to taste. Bake at 350° covered for 45 minutes.
Mix all together to form dough ball. Roll out on wax paper. Take about a cup of peanut butter (more or less, if desired). Spread on mix. Roll up in a log. Set in refrigerator for 10 minutes to chill. Take out and cut into slices.
In large Dutch oven, cook sausage until lightly browned. Remove sausage. Add carrot, celery, onion and thyme; cook until tender. Stir in soup, gradually stir in water. Add pepper and sausage. Simmer 20 minutes. Stir frequently. Yields 6 servings.
Sift flour, sugar, baking soda, salt and cinnamon into a large mixing bowl. Make well in center. Combine eggs, oil, strawberries and pecans. Add sifted ingredients, stirring until well combined. Pour batter into 2 greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour. Cool in pans for 10 minutes. Remove from pans and cool on wire racks.
Boil potatoes. Let them cool and then cube them into bite size pieces. Mix other ingredients and add to the potatoes and let cool in the refrigerator.
Cut tomatoes in half lengthwise; set cut side up in a 9 x 13-inch baking pan. Sprinkle lightly with salt and pepper. Mix garlic with 1/3 cup parsley and 2 tablespoons olive oil; pat mixture over cut side of tomatoes. Drizzle 2 tablespoons of olive oil over tomatoes. Bake at 425° for 45 minutes.
Spread bean dip on bottom of container. Mix sour cream and taco seasoning together. Spread sour cream mixture over top. Sprinkle remaining ingredients over top.
Thaw spinach and drain well. Saute cleaned (or drained) sliced mushrooms in melted butter. Place spinach in a 6 x 9-inch shallow casserole. Top with salt, chopped onion and garlic. Add butter and mushrooms. Top with grated cheese. Bake 20 to 25 minutes in 350° oven. May be made and refrigerated before baking. Serves 4 to 6.
Combine dry ingredients in mixing bowl. Add oil, eggs and carrots; beat 4 minutes. Bake at 350° for 45 minutes, or until done. Use two 9-inch pans or one 9 x 13-inch pan.
Thoroughly sift together into bowl the flour and white corn meal. Stir in sugar and salt; rub in the butter. Beat the eggs thoroughly and add to the mixture with the milk. Lastly, add in the baking powder and mix with a spoon to a stiff batter; pour into well-greased pans and bake quickly in a preheated oven at 425° or 450° for 25 minutes or until top is golden.
Mix flour, baking powder, salt and soda. Sift dry ingredients again. Melt oleo; remove from heat and add brown sugar. Mix well. Cool slightly. Add eggs, beaten, and vanilla and blend well.
Add boiling water to potatoes, celery, onion, salt, pepper, bouillon cube and parsley flakes. Cover and cook until tender. Blend flour with small amount of milk. Stir into vegetables. Add balance of 2 cups milk. Cook until thickened. Add Velveeta cheese. Stir until melted.
Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of mixer until well mixed. Stir in flour mixture. Add eggs one at a time; beat well after each addition. Stir in carrots, nuts, raisins and 2/3 cup of coconut. Pour into greased and floured 9-inch Bundt pan or 6 cup ring mold. Bake at 350° for 35 minutes or cake tester inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and finish on cooling rack. Frost with cream cheese frosting and cover with coconut.
Put nuts, dates and cherries in a large bowl. Sift flour, sugar and baking powder and salt over nuts and fruits. Mix with hands until nuts and fruits are coated. Beat eggs until	foamy. Add vanilla. Stir all together. Turn	into greased and floured tube pan. Bake in slow 200° to 250° oven for 1 hour. Cool before removing.
Mix crumbs, cheese, seasonings and egg. Add enough oil to mixture to make it hold together when squeezed. Cut meat into 4 x 4-inch pieces. Fill each meat square with stuffing mixture. Roll up and tie with string. Brown meat in frying pan with small amount of oil. Place meat rolls in Ragu sauce; cook for at least 2 hours, covered.
Sift flour, baking powder, soda and salt. Cream butter and sugar; add eggs, mashed bananas, milk and nuts. Add alternately to the flour mixture. When well blended, pour into a greased bread pan and bake at 350° for 1 hour.
In a bowl, cream sugar and butter. Add flour, oats, extracts and salt. Mix well. Roll out dough to 1/4-inch thickness. Cut with a 3-inch heart-shaped cookie cutter. Place on ungreased baking sheet. Bake at 350° for 12 to 15 minutes. While cookies are warm, spread melted chocolate on top. Cool.
Combine honey and brown sugar in a saucepan. Cook and stir until mixture comes to a boil. Stir in peanut butter. Remove from heat. Stir in remaining ingredients. Press into an ungreased 9 X 9 X 2 inch pan. Chill for one hour. Cut into bars.
Make pudding according to directions. Mix Cool Whip with pudding. Line bottom of pan with graham crackers. Cover with layer of pudding mixture. Cover with another layer of crackers, layer of pudding, and final layer of crackers. Heat opened icing can in microwave about 20 seconds, then spread over crackers. Chill overnight.
Follow directions on cake mix. Bake. Let set until warm. With a sharp fork, pierce holes in entire cake. Pour condensed milk over cake, then the can of cream of coconut juice. Let absorb and cool. Spread cool whip and top with coconut.
Drain pears. Dissolve one jello package in 1 cup boiling water. Add 1/2 cup cold water. Mix and pour into 8 x 8-inch dish and let thicken. Place pears on top, when jello is firm, then dissolve second jello in 1 cup boiling water. Cool slightly and add 8 ounces yogurt. Pour over first layer and chill until firm, about 3 hours. Cut in 9 squares.
Put onion and bacon in frying pan. Cook until good and brown. Drain green beans. Add to onions and bacon. Cook on medium-high for about 5 minutes, then simmer for 10 to 15 minutes.
Mix sugar and mayonnaise. Layer in order: lettuce, celery, onion, peas, mayonnaise, cheese and bacon. Do not mix. Refrigerate. Cut through to bottom when serving.
In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved dry yeast. Combine water, milk and margarine over low heat until liquids are very warm (120° to 130°); margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel and let rest 20 minutes.
Set oven at 375°. Melt margarine in 13 x 9 x 1 1/2-inch pan. Stir flour and milk into a batter. When margarine melts, pour into pan. Mix fruit with sugar to suit your taste. Heat until sugar dissolves, then pour over crust in pan. Bake for 25 to 30 minutes until brown. Crust will rise over fruit.
Cube beef; saute in small amount of fat. Slice onions and saute in fat. Place beef, onions, carrots, tomatoes, basil, pepper and water into large covered pot. Bring to boil. Simmer 2 hours. Add potatoes the last 45 minutes.
Roll veal in flour, dip in egg and roll in cracker crumbs. Heat a small amount of oil in skillet; brown veal on both sides. Remove from skillet and put in baking dish. Put 1 tablespoon tomato sauce on each veal cutlet. Cover dish with foil and bake at 400° for 20 minutes.
Heat oven to 300°. Combine butter and sugars and mix until creamy. Add eggs and vanilla. Add flour. Add chocolate chips. Bake 12 to 15 minutes. Peanut butter chips may also be substituted for chocolate chips. Cookie dough may be stored in covered container in refrigerator and baked as needed.
Combine oleo, sugars and eggs; mix well. Add fruit cocktail, nuts (or coconut), 2 cups flour, baking powder, salt, soda, cinnamon, nutmeg and flavoring. Mix together with mixer. After these are all mixed, add 2 more cups flour, stir into batter. Drop by teaspoon on cookie sheet. Bake 12 to 15 minutes in 375° oven.
Brown sausage. Mix soup, milk, onion, salt and pepper. In a large casserole, layer potatoes, soup mixture and sausage. Top with cheese. Bake, covered, at 350° about 1 hour.
Beat eggs; add milk and salt. Layer bread, sausage and cheese in greased 9 x 13-inch pan. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 35 minutes. Serves 6 to 8.
Dissolve yeast in 2 tablespoons warm water. Sift dry ingredients and cut shortening into dry mixture. Add buttermilk and yeast mixture. Knead on floured board. Roll out and cut with biscuit cutter. Place in greased pans and bake at 400° for 20 minutes. (Batter can be stored in refrigerator for several days until ready to use, if desired.)
Bake at 275° for 5 hours, covered. Do not take cover off.
Butter bottom and sides of 9 x 9 x 2-inch pan. Sprinkle with brown sugar. Arrange apricot halves, cut side up, over sugar. Sprinkle with coconut and almonds. Mix together next 3 ingredients. Blend in margarine with pastry blender or fork. Beat eggs and add to milk, then stir into dry mixture. Blend and pour over fruit into pan. Bake at 350° about 35 minutes. Remove cake from pan by placing serving plate over cake pan and carefully invert. Decorate top with maraschino cherries. For easier handling, bake cake in spring-form pan.
Preheat oven to 400°. Sift cornmeal, flour, salt, sugar and baking powder together in a bowl. Beat the eggs in a small dish, then add them to the cornmeal mixture. Add the melted butter and mayonnaise, then blend all ingredients thoroughly.
Soften cream cheese. Blend in milk until smooth. Then add vanilla flavoring and lemon juice. Pour into pie crust and place in refrigerator. Chill for 2 hours and add fruit topping or leave plain, if desired.
Melt butter. Cook squash until tender and drain. Add salt and pepper. Mix sour cream, soup and onion. Pour melted butter on dressing. Mix well. Alternate layers of squash, soup and dressing in casserole dish. Bake at 375° for 30 minutes. Can freeze ahead.
Mix the pudding as directed, but use 2 cups of milk. Let stand a few minutes. Fold in Cool Whip. In a 13 x 9-inch dish, put whole crackers down. Put half of pudding mixture, another layer of crackers, then the rest of pudding mixture and end with crackers. Pour the cherry pie filling on top. Refrigerate around 2 hours before serving.
Spread pie filling in 9 x 13-inch pan. Spread pineapple over pie filling. Top with coconut. Sprinkle nuts over coconut. Spread cake mix over top. Melt margarine and pour over cake mix. Bake at 350° for 30 to 40 minutes or until golden brown.
Soften margarine and mix with crushed graham crackers. Press in 9-inch pie pan. Bake at 350° for 8 minutes. Layer 4 cups strawberries. Mix water and cornstarch in pan and cook until clear. Add strawberry Jell-O and remove from heat. Pour over strawberries. Set and chill. Top with Cool Whip. Keep refrigerated.
Heat oven to 350°. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomatoes before serving (if desired). Serve with tortilla chips, crackers or assorted cocktail bread slices. Makes 2 cups.
Mix egg, milk, 1/2 cup crackers, onion, chili powder, salt and Worcestershire sauce. Add beef; mix well. Shape into 6 patties about 1/2-inch thick. Coat each with remaining crackers. Cook in 1/2-inch oil over medium heat about 8 minutes on each side. Drain on paper.
Beat eggs well; add sugar and melted butter and then add juice and grated rind from lemons. Pour in partially baked pie crust. Bake at 350° until knife comes out clean when inserted in pie.
Prepare jello with 3 tablespoons sugar, salt and water. When this starts to thicken, add apples, bananas and crushed pineapple. In saucepan, cook together pineapple juice, 1/2 cup sugar, egg and flour. Let cool, then add 1 package of Dream Whip prepared according to directions. Spread on top of jello mixture and sprinkle with nuts. Makes 8 to 12 servings.
Melt butter in large saucepan. Add rice, onion, mushrooms, celery, celery leaves, salt, pepper and spices. Saute over medium heat, stirring constantly, 8 to 10 minutes or until lightly browned; add water, mix just enough to moisten all rice, bring quickly to boil over high heat. Reduce heat and simmer 2 minutes fluffing rice gently once or twice with a fork. Remove from heat. Add pecans and mix lightly with fork. Spoon stuffing into poultry. Do not pack tightly. Roast at once. Makes enough for 4 to 5 pound chicken, or use pheasant or quail or dove.
Mix vanilla wafers, pecans and rum into a paste. Add sugar. Let stand in refrigerator for an hour. Pinch off small pieces and roll into small balls. May be rolled a day before serving. Keep in a well covered dish.
Melt chocolate chips and paraffin. Dip balls and put on wax paper.
Put celery and butter in 2-quart casserole, cover and microwave on High 4 minutes. Add peas, stir, cook on High 5 more minutes, stirring once. Stir in drained olives, mushrooms, salt and pepper. Cover and cook on High 2 more minutes. Serve in a pretty white bowl.
In a very large saucepan with a removable wire basket, heat water, crab boil, salt, Tabasco sauce and lemon to boiling. Add onions, artichokes, carrots and potatoes; heat to boiling. Reduce heat to low. Cover and simmer 20 minutes or until vegetables are tender. Carefully remove vegetables.
Boil raisins and water together until water is absorbed. Cream the oleo and sugar together. Add oatmeal, flour, soda and vanilla. Pat 1/2 of mixture into 9 x 13-inch pan. Mix the egg yolks, 1 3/4 cups sugar, cornstarch, salt and vinegar. Cook until thick; add raisins and cool and spread over crust. Put remaining crumbs over filling. Bake at 350° for 25 to 30 minutes.
Combine first 6 ingredients in mixing bowl. Make a well in center of mixture. In separate bowl, combine oil, eggs, sugar and vanilla. Mix well. Stir in shredded zucchini. Add mixture to dry ingredients. Stir just until moistened. Spoon into 2 greased and floured 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° for 1 hour. Cool in pans for 10 minutes. Turn out on wire rack and cool completely. Makes 2 loaves. Freezes well.
Bake yellow cake as directed. While hot, poke holes in the cake with a meat fork; pour can of crushed pineapple (with juice) onto cake. Let cake cool.
Combine first 4 ingredients in saucepan and heat enough to melt shortening. Cool to lukewarm and add dill and onion. Measure warm water and yeast into large bowl and allow yeast to start to work. Add milk mixture and soda with flour; beat until smooth. Knead dough until smooth and elastic. Put into a greased bowl, cover and let rise until almost double in size. (Before dough is ready to roll out, fry bacon and chop real fine.) Roll out dough on flat surface.
Combine apple and banana; sprinkle with orange juice and toss lightly. Add celery, coconut, raisins and walnuts; stir in enough mayonnaise to moisten. Serve on lettuce leaves. Makes 6 servings.
Combine first 4 ingredients until smooth. Top with almonds and bake at 350° for 15 to 20 minutes. Serve with crackers.
Dissolve gelatin in boiling water. Add all ingredients, except sour cream. Pour half of mixture into mold. Let chill one hour. Spread sour cream over gelatin mold, spoon remaining mixture over top and chill.
Mix pineapple and instant vanilla pudding together until thick. Add sour cream and Cool Whip and pour in baked pie shell or graham cracker crust. Top with Cool Whip. Refrigerate.
Melt marshmallows and butter. Remove from heat and add popcorn a little at a time. Let cool a minute. With buttered hands, shape mixture into balls for body and head (tennis ball and golf ball sizes). Use raisins, etc. for eyes, nose, mouth and buttons.
Boil sugar, water, Karo and peanuts until light brown in color (almost 10 minutes). Stir in soda. Pour on greased cookie sheet to cool. Break apart.
Mix all ingredients in large saucepan. Bring to a boil. Reduce heat and simmer 20 minutes. Strain and serve.
Heat oven to 450°. Mix soups, 1 cup of milk, meat and onion powder in ungreased 9 x 13-inch pan.
Put beef in large soup pot. Cook meat (do not brown) until grey. Stir to break up meat into small pieces. Combine onions, tomatoes, juice from tomatoes, tomato sauce, potatoes and frozen mixed veggies. Add garlic powder, salt and chili powder, mint, black pepper, parsley flakes, water and cooked macaroni. Bring to boil then simmer and cook approximately 1 hour, stirring occasionally.
In a saucepan, stir together sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon. Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat and stir in butter. Pour into a pastry lined pie plate. Top with lattice crust or cover with top crust and cut slits for steam to escape. Bake at 375° for about 45 minutes or until crust is golden brown. Yields 6 to 8 servings.
Wash chicken, put in casserole dish sprayed with Pam, and pour the dressing over top. Bake in 425 degree oven for 45 to 50 minutes.
Place in 1-quart mixing bowl the Ivory Snow. Add hot liquid. Mix well. It will be like paste. Shape into balls or roll out on pastry sheet and cut out shapes. It is important to let the soap balls and/or shapes dry 24 to 48 hours.
Put pear halves core side down on top of lettuce leaves. Put 2 whole cloves on each for eyes (narrow end of pear). One raisin for the nose and a carrot curl for the tail. For the ears, cut a marshmallow into slices with kitchen scissors. Attach to pear with wooden toothpicks. Serves 4.