HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beef, bread crumbs, onions, green pepper, eggs, salt, pepper and 1/2 cup tomato sauce. Press into 8 1/2 x 4 1/2 x 3-inch loaf pan. Unmold loaf on rack of broiler pan. Bake at 350° for 1 hour. Combine 1/2 cup tomato sauce, brown sugar, vinegar and mustard in pan. Cook over medium heat until heated. Spoon sauce over meat loaf.
Mix all together and cook 5 hours in 250° oven or cook in crock-pot all day. Thicken sauce and serve over noodles.
Cut chicken into desired pieces and place in skillet. Add salt and pepper to taste. Pour barbecue sauce and 7-Up over chicken. Simmer on top of stove for 1 hour.
Saute onion and garlic in butter until onion is golden. Add flour, stirring until smooth. Add potatoes and cook for 2 minutes. Gradually add milk, stirring until smooth. Add ham or bacon; salt and pepper to taste. Add beaten egg yolk, stirring until creamy and soup is heated through.
Combine flour, baking powder, salt and sugar; set aside. Mix together bran flakes and milk; let stand until soft, 1 to 2 minutes, then add egg and oil. Beat well, then add dry ingredients to cereal mixture; stir until combined. Grease muffin tins. Makes 12 muffins. Bake at 400° for 25 minutes.
Mix flour, sugar, cinnamon and lemon juice in a bowl. Add to apples. Put apples and mixture in pie crust. Dot on top with butter. Put pie crust on top and bake at 350° for 1 hour or until done.
Pour water over dates and add 1 teaspoon soda. Let cool. Cream together shortening, 1 cup sugar and eggs. Add date mixture and mix well. Add flour, salt and 3/4 teaspoon soda. Mix well and put batter in 9 x 13-inch cake pan. Top with chocolate chips, 1/2 cup sugar and nuts. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together well. Let stand for 10 minutes. Drop by spoonfuls in 375° deep fry. When done, they will float. Drain on paper towels.
Mix flour and sugar. Add milk slowly and stir until smooth. Add slightly beaten egg yolks slowly and mix well. Add margarine and vanilla. Cook over medium heat, stirring constantly (be careful not to scorch) until mixture comes to a boil and thickens. Serve with vanilla wafers and Cool Whip.
Mix chicken, sour cream, cream cheese and taco seasoning. Layer refried beans, guacamole, chicken mixture, cheese, tomatoes and green onions. Top with olives. Chill for about 1 to 2 hours. Serve with tortilla chips.
Saute onion in oil until tender. Add thinly sliced cabbage, stirring now and then. Add brown sugar and vinegar. Add cooked noodles, ham, butter, salt and pepper. Blend all together. Simmer on low for about 1 hour.
Dissolve bouillon cube in 1 cup boiling water. Combine cornstarch and 1/3 cup water, stirring well; stir into bouillon mixture and set aside. Cut chicken into 1-inch pieces; set aside. Pour 2 tablespoons oil around top of wok. Allow to heat at medium heat (325°) for 2 minutes. Add vegetables, salt and ginger; stir-fry 4 minutes or until vegetables are crisp-tender. Remove from wok and set aside. Pour 1 tablespoon oil around top of wok and heat to medium-high for 2 minutes. Add chicken and stir-fry for one or two minutes or until chicken is light brown. Return vegetables to wok. Pour bouillon mixture over chicken and vegetables, stirring well. Reduce heat to 225° and simmer 2 or 3 minutes. Serve over chow mein noodles.
Thinly coat the fillets with mayonnaise, dredge them in bread crumbs and arrange in baking pan. Sprinkle with paprika, salt and pepper. Bake at 450° for about 15 minutes. Serve with lemon wedges as garnish.
Combine soy sauce, honey, vinegar, oil, ginger and minced garlic to make marinade. Put steak into a plastic bag; pour in marinade. Tie bag and place in refrigerator for 3 to 4 hours or overnight. Take steak out of bag and brush with browning sauce. Broil to desired degree of doneness. Serve.
Mix cinnamon and sugar together in a separate bowl. Grease Bundt pan and sprinkle bottom of pan with chopped nuts. Cut first pan of biscuits into fourths and lay on top of the nuts. Sprinkle 1/4 cup of cinnamon sugar mixture over biscuits. Repeat with remaining 2 cans of biscuits. Melt margarine. Stir in brown sugar and cinnamon. Simmer for 2 minutes. Pour over biscuits. Bake for 35 to 40 minutes in 350° oven. When done, remove from oven and invert onto a large plate. Excellent for breakfast or brunch.
Boil potatoes in skin until tender. Drain and cool before slicing. Add onions, oil, salt and pepper. Chop bacon into small pieces and fry until done. Drain bacon. Mix vinegar, water and sugar. Pour over bacon and heat to boiling. Pour hot mixture over potatoes. Stir gently. Best when served warm.
Preheat oven to 350°. Butter 10 1/2 x 15 1/2-inch jelly roll pan; line with wax paper. Grease and lightly flour paper. Beat yolks until thick (set aside). Sift sugar and cocoa together. Beat egg whites until foamy. Add salt; beat until egg whites form stiff peaks and fold sugar and egg whites into cocoa. Fold 1/3 egg white mixture into yolks. Fold in rest of egg white mixture. Spread evenly into pan. Bake 20 minutes. Turn cake onto clean kitchen towel; roll with towel and let set a few minutes. Unroll; let set and re-roll and let cool. Unroll; spread with sweetened whipped cream. Roll up again without towel. Dust top with powdered sugar. Add strawberries or favorite fruit. Refrigerate until ready to serve.
Boil the first 4 ingredients for 3 to 5 minutes. Add the vanilla.
Melt white chocolate in microwave or double boiler. With tongs, dip pretzels, one at a time, in chocolate. Let chocolate run off back into pan. Place dipped pretzels on wax paper to cool. Melt the semi-sweet chocolate. Cool several minutes. Use a plastic bag with the tip snipped off or a large spoon. Drizzle chocolate over coated pretzels. Chill.
Combine flour	and sugar. Heat butter, cocoa and Coke until it	boils.	Pour over sugar and flour mixture. Mix. Add buttermilk, eggs, soda, vanilla and marshmallows.	Beat well. Bake 30 to 40 minutes in 350° oven. Ice while hot.
Mix ingredients together and pour into pie shell (unbaked). Bake in 375° oven for 10 minutes, then turn back to 350° for about 30 minutes or until a knife inserted in the center comes out clean.
Butter Bundt pan or angel food cake pan. Sprinkle nuts evenly in pan and between biscuits. Cut biscuits into quarters and shake in sugar and cinnamon. Drop into pan. Take rest of cinnamon, sugar, margarine and corn syrup and combine in a saucepan; bring to a boil. Pour over biscuits and bake at 350° for 15 to 20 minutes; turn out on plate.
Pound meat to 1/4-inch thickness. In paper or plastic bag, mix flour, salt and pepper. Shake meat in bag until coated. Place meat in 2-quart square casserole. Mix tomatoes, onion, dressing and rosemary; pour over meat. Place green pepper rings on top of meat and cover. Microwave at 50% (Medium) for 25 minutes. Turn meat over; spoon sauce over meat and microwave, covered, at 50% (Medium) for 15 to 25 minutes or until meat is tender. Let stand, covered, for 10 minutes. Serves 2.
Cook mixed vegetables until tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper.
Cut bacon into cubes. Separate eggs. Use whites for another recipe. Slightly beat yolks. Whisk in cream. Add grated cheese and salt. Put bacon and grease into pan and saute until crisp at edges. Pepper it.
Chill Pet milk and whip with sugar. Dissolve lemon jello in boiling water; chill. Add jello to whipped milk and whip again. Add vanilla. Take graham crackers and crush. Add oleo and mix. Put 3/4 of graham cracker mixture in bottom of 13 x 9-inch pan. Put remainder of cracker mixture on top. Refrigerate. This freezes well.
Preheat oven to 400°. Grease/spray a 9-inch square baking pan with vegetable cooking spray. Arrange fish in pan. Sprinkle with pepper and butter. Pour soup over all. Top with Parmesan cheese and paprika. Bake 25 minutes. Serves 4.
Preheat oven to 325°. Mix all ingredients together and pour batter into mini muffin pans. Bake for about 30 minutes.
Bake long time at low temperature or shorter time at higher temperature. Serves 6 or 8.
In processor or blender, process cookies and peanuts to fine crumbs. Add margarine; process to mix thoroughly. Press mixture firmly over bottom and up sides of 9-inch pie plate. Place crust in freezer 15 minutes.
In a large bowl, cream shortening, sugars, eggs and vanilla until light and fluffy. In another bowl, thoroughly stir together flour, baking soda and salt. Add flour mixture to cream mixture and beat well. Stir in morsels, walnuts and one teaspoon hot water. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° until done 10 to 12 minutes. Remove from pan and cool on rack. Makes 6 dozen 2 1/4-inch cookies.
Heat all but 3 squares chocolate with 1/4 cup milk in heavy saucepan over very low heat. Stir until completely melted.
Preheat oven to 350°. Mix butter, brown sugar, egg, flour and vanilla. Press on ungreased cookie sheet. Bake at 350° for 20 minutes (or until lightly browned). After removing from oven, and while still warm, top with chocolate bars to melt. Sprinkle with chopped nuts. Cut into squares when cool.
Beat cream cheese and sugar. Add spices and salt. Add eggs, one at a time, beating well after each. Stir in pumpkin, milk and vanilla. Pour into unbaked pie shell. Bake at 375° for 45 to 50 minutes. Chill and serve with whipped cream.
Cream the Crisco, sugar and mashed potatoes. Add eggs, one at a time, beating well. Add potato water, cooled to room temperature. Add yeast mixture and stir well. Cover with a damp cloth and let stand one hour. After the hour, add flour and salt, stirring well (1 or 2 cups at a time). Keep adding flour until you have a stiff dough. Turn dough onto floured board and knead well. Place in refrigerator in a covered container. Make rolls as needed. Place in well-greased pan and let rise until double in size. Brush tops with melted butter and bake at 400° for 15 minutes.
Cream butter and sugar. Add egg, vanilla and flour a little at a time. Bake at 350° until light and brown.
In a larger pan, boil lasagna noodles until they start to turn white. In a large frying pan, brown hamburger; drain grease and add both jars of spaghetti sauce. Simmer on low heat.
Sift the flour and salt together. Cut in shortening with pastry blender. Sprinkle water a tablespoon at a time and mix with a fork. Form into a ball, put on lightly floured board and roll very thin. Roll onto rolling pin and unroll over pie pan. Even edges and flute. (Save some of the dough for lattice on fruit pies.)
Wash beans and soak overnight. Rinse beans again and place in a baking dish, covering with water. Stir in sugar, salt and pepper. Cut salt pork into 4 pieces and place on top of beans. Bake beans at 350° for approximately 4 hours. Check beans periodically, stirring and adding water as needed.
Pour sugar onto cranberries. Let stand overnight. Mix with pineapple, Cool Whip and marshmallows. Chill before serving.
Cook potatoes covered with water. Cook until tender. Add cheese, cream of chicken soup and milk. Mix. Bring to a boil. Salt and pepper.
Cream butter and sugar. Add eggs, grated rind and lemon juice. Continue beating until light and fluffy. Sift dry ingredients together. Add to creamed mixture alternately with sour cream. Blend well. Stir in nuts. Drop by tablespoonfuls onto greased cookie sheet. Sprinkle with sugar and top with walnut halves. Bake at 350° for 15 minutes. Makes 2 dozen.
Chop artichokes. Mix with mayo, Parmesan and chiles. Bake at 325° for 20 to 25 minutes until bubbly and cheese melts. Serve hot with crackers or corn chips.
Mix the cake mix, margarine and 1 egg; pat into a 9 x 13-inch greased pan. Mix the cream cheese, 2 eggs and powdered sugar; pour over first mixture in pan. Sprinkle with the pecans, if desired. Bake at 350° for about 30 minutes, or until golden brown.
Melt together first 3 ingredients in microwave. Add and mix powdered sugar and vanilla. In 13 x 9-inch buttered pan mix ingredients and add 4 cups Rice Krispies. Let cool and then cut into squares.
Trim the fat from 6 thick loin pork chops and season them lightly with a mixture of salt, freshly ground pepper and powdered rosemary. In a skillet, brown the chops well on both sides in 1 tablespoon butter. Place them in one layer in a shallow baking dish and cover them with 3 tart apples, peeled, cored and sliced.
Preheat oven to 400°. Slice bread into 16 slices, but not all the way through to the bottom. Cut cheese diagonally into halves. Place cheese between slices of bread. Place bread on a foil-covered baking sheet. Mix margarine, onion, mustard and poppy seeds. Spread mixture over the top and sides. Sprinkle with bacon. Bake 20 minutes.
Cook potatoes. Mash with a fork. Add mashed eggs, minced onion, relish, mustard and pepper. Mix with mayonnaise. Refrigerate until served.
Brown rice from box in butter; add hot water and flavor packet from box. When rice is done, add chicken. Cook on low until moisture absorbs.
Cut green pepper and onion into thin rings. Combine with shredded cabbage. Sprinkle 1/2 cup sugar over mixture.
Cook all ingredients except egg white mixture until thickened. Fold in egg whites. Pour into cooled pie shells. Chill and top with Cool Whip and chopped pecans.
Optional: Small chunks of cooked beef, pork or chicken; red kidney beans or green lima beans or string beans.
Salt and pepper chicken breasts; dip in melted butter and place in shallow baking dish. Pour sherry over chicken. Cover with foil and bake at 350° for 1 hour. Mix well the soup, parsley, paprika, mayonnaise and sour cream. Add juice from chicken and mix well. Remove chicken from bone and cut into bite size pieces. Pour 1/2 of liquid into rice in 13 x 9-inch baking dish; stir well. Place chicken on top of rice. Pour remaining liquid over chicken. Bake for 30 minutes at 350°.
Heat broth to simmer. While waiting, whip 4 eggs in a bowl, also whip starch with 2 spoons cold water. Pour eggs into hot broth slowly, stirring often. When heat returns, pour in starch. Mix in corned beef; stir a few times. When hot and mixed, stir in green onions (optional). Serve.
Cut the Crisco into the flour, salt and sugar. Stir well the egg, water and vinegar and cut this mixture into flour. Roll out dough in usual fashion for pie crust.
Boil whole chicken until tender. Remove meat from bones. Mix in saucepan the soup, taco sauce, milk, grated onion, chili powder and cumin to taste. Bring mixture to a boil. Cut up chicken and mix through sauce; heat through.
Combine 1 1/2 cups flour, sugar, baking powder and salt. Cut in shortening with a pastry blender until blended. Combine egg, milk and vanilla. Add to flour mixture, stirring until blended. Set batter aside. Combine brown sugar, 2 tablespoons flour, cinnamon and raisins. Stir in melted oleo. Set brown sugar mixture aside.
Fry bacon and onion in skillet until crispy. Stir in flour. Cook potatoes until tender. Drain and mash about 1/2 cup potatoes against pot. Add bacon, onion and flour mixture. Put in water and liquid for clams. Stir in clams and half and half. Season; cook on low heat until bubbly.
Preheat oven to 425°. Mix together flour and salt. Pour into a measuring cup (but don't stir) vegetable oil and cold milk, then pour all at once into flour. Stir lightly until mixed. Round up dough. Divide in halves. Flatten each half slightly. Roll between waxed paper. Makes 2 crusts.
Cook and drain carrots. Mix ingredients, cook until thick. Pour sauce over carrots and let stand a short time. Serve hot.
Mix all ingredients except last 4 ingredients and cook on low heat in a large skillet or electric skillet 2 hours. Last 15 minutes, thicken with cornstarch and add green pepper and sliced olives. Add mandarin oranges just before serving.
Let cream cheese, butter and sour cream come to room temperature. Cream well and add sugar. Soften gelatin in cold water, dissolve over hot water and add to cream cheese mixture. Then add raisins, almonds and lemon rind. Put in quart mold, refrigerate. When firm, unmold and serve with saltine crackers. (This may be frozen after unmolding.)
Combine hamburger, rice, seasonings and onion. Roll into balls. Drop into hot tomato soup and water in a pot. Cook slowly for 1 hour. Serve with mashed potatoes.
Cream butter and brown sugar. Add eggs and beat well. Blend in vanilla and orange rind. Sift dry ingredients. Add to creamed mixture alternately with buttermilk.
Heat oven to 375°. Grease 13 x 9-inch baking pan. In medium saucepan, combine raisins, condensed milk, lemon peel and lemon juice. Cook over medium heat, stirring constantly, just until mixture starts to bubble. Remove from heat; cool slightly and set aside. Beat margarine, sugar and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within 1/2-inch of edge of pan. Sprinkle with remaining oat mixture; pat lightly. Bake 25 to 30 minutes or until golden brown. Cool and cut into bars.
Preheat oven to 350°. Mix all of the ingredients together. Pour into greased and floured baking pan/pans. Bake for 30 minutes. Allow cake to cool completely and frost with your favorite icing.
Cut cauliflower, onions and carrots in small sections, and cook until tender, but not mushy; drain. In a large pan, add vegetables and equal parts of sugar and vinegar to almost cover. Add turmeric, bring to a boil and spoon into clean jars. Seal while hot.
In top of a double boiler blend together the cottage cheese, water and lemon juice. Beat until smooth and creamy. Add beaten egg yolks and salt and pepper to taste. Stir constantly over simmering water until the sauce is thick. Serve hot.
Soak cucumbers, onions, peppers and garlic with salt poured over ice water for 3 hours; drain. Heat cucumber mixture, sugar, vinegar and spices to boiling. They will turn yellow. Seal in jars.
Heat oven to 350°. Mix first 6 ingredients together. Add dry ingredients last, then add chocolate bits.
Bring pineapple to a boil (including the juice). Add jello and dissolve. Let cool completely. Add buttermilk and stir well. Whisk in Cool Whip until smooth and pour into a mold.
Mix first 3 ingredients in microwave-safe dish. Add rest of ingredients. Microwave in covered dish for about 8 minutes. Serve with milk.
Cook and stir sugar, corn syrup and water in heavy bottomed 2-quart saucepan over high heat until sugar dissolves. Cook, without stirring, until mixture reaches 300° (hard-crack stage), about 5 minutes. Stir in peanuts, margarine, vanilla and baking soda. Quickly spread in thin layer on greased baking sheet; cool. Break into pieces; store in airtight container for up to 2 weeks. Makes 1 pound.
Preheat oven to 400°. Will need a 15 x 10 x 2-inch cookie sheet.
In a large bowl, mix all ingredients except beef and bread. Now mix in well the ground beef. Add bread cubes. Mix. Shape into 2 loaves. Place on rack in pan and bake at 350° about 1 hour until brown.
In heavy saucepan, combine sugar, milk and butter. Cook over medium heat, stirring constantly, until soft ball is formed when tested in cold water. Remove from heat. Add peanut butter and marshmallow. Stir until well combined. Pour into buttered pan. Cool and cut into blocks. Makes about 5 pounds.
Blend with electric mixer cream cheese, cottage cheese, sour cream and taco seasoning. Spread on serving platter and cover with shredded lettuce, then layer of chopped tomatoes and last of shredded cheese. More cheese can be added.
Cut rhubarb into small pieces. Combine rhubarb, pineapple and sugar. Cook over low heat until thick and rhubarb is tender. Add jello and simmer a few more minutes.
Mix first five fruits in a bowl. Spoon into paper cups. Top with shredded coconut. Clean up. Serve and enjoy. Makes enough for 5.
Cook as much rice as you need to serve your family. (We cook 1 cup of raw rice for our family of three).
Brown hamburger and drain. Mix all ingredients together and bake at 300° for 45 minutes to an hour.
Melt oleo, chocolate chips and peanut butter in double boiler (or over low heat) just until melted and mixed together. Pour over Crispix in large bowl (looks terrible). Gently fold until all the cereal is covered. Take white kitchen garbage bag and put half of the powdered sugar in the bottom of the bag. Put cereal mixture into bag and put remainder of powdered sugar on top. Tie bag shut and gently shake bag until cereal separates and the pieces are coated with the powdered sugar. After cooling, store in airtight container. Lasts several weeks. Delicious.
Cook potatoes, celery, onion and salt in 2 cups water about 20 minutes or until potatoes are tender. Stir in remaining ingredients. Lightly mash potatoes and continue to cook, stirring constantly, until soup is hot and thickened.
Brown beef and onion. Put ingredients in baking dish. Salt and pepper to desire. Cook 1 hour at 400°.
Mix all together. Bake at 250° for 45 minutes. Stir every 15 minutes.
Leave butter out all night in a covered bowl. When it is nice and creamy, add sugar. Beat a few minutes, then add 1 cup flour at a time. It gets lumpy, so put it on a cookie sheet and pat it smooth with your hands. Then cut in squares and bake in a slow oven until golden brown. Remove from oven and with knife, go over the lines again. (I use a cookie sheet with sides.)
In saucepan with salted water, place broccoli and steam 4 minutes. Boil linguine and drain. In large frypan, place butter and olive oil over medium heat. Add onion and pepper and saute 5 minutes. Remove from pan and reserve. To frypan, add chicken. Continue to cook, stirring about 5 minutes. Return onion and pepper to frypan. Add cooked broccoli and saute for 5 more minutes. Sprinkle with lemon juice, salt and pepper. Place linguine in serving dish, top with chicken vegetable mixture and sprinkle with cheese.
Place butter in casserole to melt. In blender, mix eggs, dry ingredients and 1 cup milk. Blend, add corn. Turn on-off to chop corn slightly. Pour in buttered casserole. Add other cup of milk. Bake at 350° for 50 minutes. Stir 3 times at 10 minute intervals the first 30 minutes.
Cook ground beef and onion and drain. Salt and pepper to taste. Add kidney beans, tomato or tomato sauce, ketchup, garlic powder, chili powder, paprika, oregano, cumin and cayenne pepper. Simmer approximately 30 minutes.
Mix all ingredients together; beat for 2 minutes. Cook in nonstick pan, using a no-stick cooking spray. Cook until golden brown. Makes approximately 12 pancakes or waffles.
Drain all fruits. Mix together and refrigerate overnight. Add marshmallows last. Refrigerate.
Preheat oven to 375°. Combine flour, sugar, soda, cinnamon and salt in a mixing bowl. In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add to dry ingredients until moistened. Spoon into greased muffin tins. Bake 18 to 20 minutes. Makes 24 muffins which will freeze nicely.
Cook spaghetti, not completely cooked. Drain. Mix butter and Parmesan cheese to form spaghetti into pie shell. Brown hamburger, onion and green pepper. Alternate with hamburger mixture, cottage cheese and sauce. Top with Mozzarella cheese. Bake 45 minutes to 1 hour at 375°. Use 1 small cake pan (9 x 13-inch) or 2 (9-inch) pie pans.
Cook together water and sugar until it spins thread. Remove from heat and add vinegar, onion juice or grated onion, salt and celery seed. This dressing will keep a month or more in the refrigerator. Toss with shredded cabbage to serve.
Combine first 5 ingredients. Stir in coconut. Pour mixture into graham cracker crust. Bake at 350° for 50 to 60 minutes.
Combine all ingredients and beat the daylights out of them! Drop onto ungreased cookie sheets and bake at 350° for about 10 minutes.
Heat oven to 375°. Grease cookie sheet. Cut chilies lengthwise to make 10 pieces. Remove seeds and ribs. Rinse and drain. Cut cheese into ten 3 x 1/2 x 1/2-inch pieces. Wrap each piece of cheese with a chili. Separate dough into 10 biscuits; press or roll each to a 5-inch circle. Place 1 chile-wrapped cheese piece on each biscuit. Fold dough over piece of cheese; pinch to seal. Form each into a finger-shaped roll; place seam-side up on prepared sheet. Bake at 375° for 10 to 12 minutes or until light golden brown.