HumbleIntelligence/food-ner-1-Million huggingface dataset:
With the ground beef on the bottom of a large bowl, pour remaining ingredients in and use a strong utensil to combine. When it's combined well enough to handle, "knead" the hamburger mix a little more to make sure all the garlic and egg is worked through all the meat. Make patties and for best results, BARBECUE the hamburgers on a PREHEATED grill (medium-high heat). Cook 8 minutes per side.
Brown together first 3 ingredients. Drain off fat. Separate the packages of crescent rolls. Unroll carefully and cut the four sheets into fourths. Place 1 teaspoon filling into the tiny triangle piece and pinch together to close. Bake at 375° for 15 minutes, until golden brown.
Mix cereal, pretzels and nuts in large bowl. Melt chocolate and pour over the cereal mixture. Stir and lay out on wax paper in a thin layer.
Combine flour, brown sugar, salt and butter; blend until crumbly and set aside. Combine apples, sugar, lemon juice and cinnamon and toss gently to coat apples. Spoon apple mixture into chilled crust. Sprinkle crumb topping over apples. Wrap foil around edge of crust. Bake at 350° until apples are tender, about 1 hour. Remove foil after first 30 minutes of baking.
Spread 1/2 of the apricot preserves onto each unbaked pie shell. Mix remaining ingredients and pour into pie shells. Bake at 350° for 1 hour or until knife will slide in and come out clean. Cool on racks, then refrigerate.
Layer half the potatoes and half the onions in a greased 10 x 6 x 1 3/4-inch baking dish. Sprinkle generously with salt and pepper. Combine milk, pimiento and parsley; spoon half the mixture over onion-potato layer; repeat layers. Cover.
Mix and let rise until double in size. Knead and roll (refrigerate if desired). Bake at 400° for 15 minutes.
Heat oven to 300°. Place 3 cups milk in 2-quart saucepan over medium heat. Scald milk, stirring constantly. Do not boil. Add raisins. Place cornmeal in small mixing bowl, stir in 1 cup milk. Add to milk in pan, stirring constantly. Cook until mixture thickens. Stir in molasses, salt, sugar, ginger, nutmeg and butter. Stir well to blend. Pour mixture into 2-quart casserole dish and grease well with butter.
Cream shortening and sugar well; add eggs. Beat well. Add next 5 ingredients alternately with milk and vanilla. Mix well after each addition. Stir in rhubarb.
Cream cheese and jello together in mixer. Pour boiling water on to dissolve; cool. Put in refrigerator for a time. Add pineapple, nuts and Cool Whip; fold in until mixed together.
Cream margarine and sugar. Add eggs, one at a time. Add flour alternately with milk. Roll nuts, candy and dates in flour. Add coconut, then add it all to the batter. Cook in tube pan at 250° for 2 1/2 hours. Put 1 cup fresh orange juice on low heat; pour over cake as soon as it is removed from the oven. Let stand in pan overnight or for several hours.
Clean elephant and rabbits. Cut into bite size pieces; make enough brown gravy to cover. Cook over kerosene fire at 465° for 4 weeks. At end of second week, add onions and salt and pepper to taste. Serve 38,000; if more are expected, add two more rabbits.
Preheat oven to 450°. Into medium bowl sift flour with baking powder, salt and soda. Cut in shortening until mix resembles coarse crumbs. Make well in center; pour in milk all at once. Stir with fork just until blended. Drop by tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 12 minutes, or until golden brown. Makes 14 to 16.
Grease 9 x 13-inch baking dish. Add can of crushed pineapple. Follow with cherry pie filling and the box of yellow cake mix. Slice sticks of butter over top and sprinkle with nuts. Bake for 1 hour to 1 hour and 15 minutes at 350°.
Mix first 4 ingredients. Melt next 2 ingredients in double boiler. Roll first ingredients and dip in melted ingredients. Place on foil and cool.
Melt margarine and saute in onion. Add all other ingredients except onion rings. Mix together and pour in casserole dish and bake at 350° until really bubbly on top. Top with onion rings for last 5 minutes of cooking time.
Wash and drain salad greens, toss sliced apples, blue cheese and walnuts with salad greens in a large bowl. Pour raspberry dressing over the salad to taste. Serve on chilled salad plates.
Mix butter, broccoli and onion and cook in microwave for 7 1/2 minutes. Then mix cooked rice, mushroom soup and Cheez Whiz. Cook, uncovered, in microwave for 7 minutes.
Mix paste and spices together. Add onions and cheese. Then add the meat. Spread on hamburger bun halves and broil for about 10 minutes. Makes about 1 1/2 dozen.
Combine butter, salt, eggs, milk, vanilla and sugar. Beat for 2 minutes. Add flour and baking powder. Add mincemeat that has been stirred until smooth. Bake in moderate oven.
Mix first 9 ingredients in a large bowl. Mix by hand only. Add bananas and nuts. Mix again. Bake at 350° in a Bundt pan for one hour and 5 minutes.
Mix egg and milk; add salt and dry mustard. Butter bread, remove crusts and cube. Toss together with cheese. Place bread and cheese in 9 x 13-inch greased pan. Pour egg-milk mixture over. Let stand overnight. Bake at 350° for 1 hour.
Mix all ingredients together. Pour into a greased 9-inch pie pan. Bake at 400° for approximately 30 minutes, until lightly browned.
Drain salmon. Wash, peel and slice cucumbers. Wash, core and roughly chop tomatoes. Crumble cheese.
Combine all ingredients. Store in a covered container. To serve, put	1/3 to 1/2 cup of mixture in a cup. Fill cup with hot water.	Stir.
Preheat oven to 375°. Cut cookie dough in 1/4-inch slices. Arrange overlapping in 13-inch pizza pan. Press edges to seal. Bake 10 to 12 minutes. Cool slightly. Loosen cookie dough. Allow to finish cooling. Combine cream cheese and sugar. Mix well. Spread over crust. Arrange fruit on cream cheese mixture. Chill. Serves 10 to 12.
Place cream cheese in bowl and grate onion into it. Mix in lemon juice, Worcestershire sauce, salad dressing, salt and pepper. Mix well. (An electric mixer may be used). Cut both bolognas into 3 strips per slice. Spread with 1 teaspoon of cream cheese mixture. Roll strips and fasten with a toothpick. Refrigerate until served. Leftover cream cheese mixture makes a great chip dip too.
Mix all ingredients except pecans. For into round ball; roll in pecans. Chill.
Take skin off of chicken; wash and dry the chicken well. Dip chicken into milk. Mix cornflakes with pepper. Roll chicken in crumbs. Let chicken stand a few minutes. Spread oil in large baking dish. Bake at 400° for 45 to 50 minutes.
Marinate chicken mixture for 24 hours. Drain marinade and cook chicken. Serve with Coconut-Peanut Sauce.
Mix ham, pineapple, celery, onions and raisins in medium glass bowl. Stir curry powder into mayonnaise; fold into ham mixture. Cover tightly and refrigerate at least 4 hours but no longer than 48 hours. Stir and sprinkle with toasted coconut, if desired.
Cover the first 4 ingredients with water. Boil until doves are tender. Debone doves and set aside. Brown 2 medium finely chopped onions in 1 stick butter. Add 1 cup uncooked rice and brown. Mix 2 cans of onion soup, 2 small cans mushrooms, 1 small (4 ounce) jar pimento and deboned doves. Add this mixture to browned rice and place in casserole. Cover with foil. Bake 45 minutes at 400°. Turn off oven and let stand 10 minutes in oven.
Carefully slice top off bread loaf; remove bread from center of loaf in square chunks. Combine all remaining ingredients. Fill hollowed loaf with cheese mixture. Place top slice on loaf and wrap in foil. Bake 2 hours at 325°. Serve warm with toasted or untoasted bread squares, chips or crackers. (Chop beef, chiles, pimentos and onions in food processor.)
Fry bacon until crisp. Remove bacon and saute onions. Combine bacon, onions and potatoes. Cover with water and cook until tender. Add whole and creamed corn. Rinse cans. Simmer until vegetables are well done. Add salt, pepper and parsley to taste. Just before serving, add evaporated milk. Heat and serve.
Combine all ingredients in a 2-quart casserole dish. Cover and bake at 350° for 1 hour.
Mix ham and pork. Add milk and cracker crumbs. Form into 24 balls (2-inches in diameter). Place in shallow baking pan. Pour Brown Sugar Sauce over meatballs and bake in 325° oven for 2 hours.
Melt in top of double boiler. Dip balls in mixture, then place on plate to cool.
Heat oven to 350°. Grease a 12 x 9 x 2-inch pan. Sift together flour, salt and baking soda. In large mixer bowl (set at medium or cream), beat shortening with 1/2 cup sugar and lemon rind until very light and fluffy. Add egg yolks, one at a time, beating well. Add flour mixture, mixing well. Over bottom of pan, pat dough in even layer. Cover with apricot jam.
Melt margarine and spoon over top of nuts. Bake at 350° for 50-60 minutes.
Mix together cake mix and margarine and press in bottom of 9 x 13-inch pan. Mix sugar, eggs and cream cheese and pour over crust. Bake at 325° for 45 minutes. Cool and cut into squares.
Melt shortening, stir in flour until lightly browned and add water or milk. Stir until smooth and slightly thickened. Add corned beef, stirring until hot and bubbly. Cover toast and serve.
All vegetables must be fresh, frozen will not work. Steam or blanche vegetables and put in a casserole dish.
Mix sugar and flour. Add melted butter and mix with fork. Add eggs, milk and vanilla. Mix well. Pour in pastry shell. Sprinkle chopped pecans evenly on top. Bake at 325° for about 45 minutes or until filling is set.
Boil the first 4 ingredients for 2 minutes. Remove from heat. Add chopped nuts and Rice Krispies. Mix and form into balls. Roll in coconut and powdered sugar.
In a mixing bowl, combine the first six ingredients. Mix. Combine remaining ingredients; add to dry mixture and stir only until moistened. Pour into a 9-inch square pan or in a 10-inch heavy skillet. Bake at 350° for 30 to 35 minutes or until bread is a golden brown and tests done. Yields 8 to 10 servings.
Mix sugar, eggs and flour. Add vanilla and cinnamon. Stir in milk and applesauce. Pour into 2 unbaked pie shells. Bake at 325° for 30 to 45 minutes.
Melt butter in skillet. Stir in remaining ingredients. Cover, bring to a boil and cook 5 minutes, stirring once. Uncover and simmer a few minutes to reduce liquid. Makes 6 servings.
Mix together and pour into greased and floured cake pan. Bake at 325° until tested with toothpick and it comes out clean.
Layer cabbage and onion in bowl. Combine oil, vinegar, sugar, dry mustard, celery seed and salt in saucepan. Bring to a boil. Pour over layers. Chill for up to 3 days. Yield: 10 servings.
Cook first three ingredients until rice is done; stir several times. In separate bowl beat egg whites; add milk and vanilla. Beat again. Add this mixture to cooked rice, stirring slowly as you add. Bring to to a fast boil; turn off. Pour into large bowl. Sprinkle top with cinnamon. Make a day ahead.
Cut a lengthwise slit in each hot dog; fill with a strip of cheese and about 1/2 teaspoon bacon. Separate crescent dough into eight triangles. Place a hot dog on the wide end of each triangle; roll toward the point. Place cheese side up on an ungreased baking sheet. Bake at 375° for 12 minutes or until golden brown.
Melt oleo. Add Karo, sugar, eggs and vanilla. Mix all together and pour into a 9-inch pie shell and bake at 350° for 45 to 50 minutes.
Mix all together in blender. Put in pie crust and bake 55 minutes in 425° oven. It is done if inserted knife comes out clean. Can use carrots in place of squash.
Mix well the first 9 ingredients. Sift together flour and soda. Stir into mixture with a spoon. Refrigerate dough for several hours.
Cream together	shortening and sugar; add 1 egg at a time, beating well after each	addition. Sift together dry ingredients; add alternately with buttermilk. Add vanilla and blend well. Pour half the batter into a well-greased and floured 10-inch tube pan; add chocolate syrup to remaining batter. Mix; pour chocolate mixture over top of other batter and fold in gently with spatula for marble effect. Bake at 350° for 1 hour and 10 minutes. Cool and frost as desired.
Bake pie shell at 400° for 3 minutes. Prick with fork, bake 5 minutes longer and let cool. Cook sausage until browned; drain. Combine eggs, milk and seasonings in a medium mixing bowl. Mix lightly. Stir in sausage. Sprinkle 3/4 cup cheese over pastry shell; top with sausage mixture. Sprinkle remaining 3/4 cup cheese and bake at 375° for 50 minutes or until set.
In saucepan, combine all ingredients. Simmer 1 hour, stirring occasionally. Use on ribs, chicken, etc.
Place chicken pieces in crock-pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low 7 to 9 hours (high 3 to 4 hours). Recipe may be doubled for 5-quart crock-pot. Remove chicken and cook noodles in gravy for a good and easy meal.
Melt margarine, then add sugar, cocoa and milk. Mix well and let boil 1 minute. Remove from heat and add peanut butter, oatmeal, nuts and vanilla. Stir and let cool. Drop on wax paper.
Mix nuts and crumbs. Beat egg whites and salt. Add sugar gradually. Beat until stiff but not dry. Add vanilla. Fold egg mixture into crumb mixture, folding thoroughly but gently. Pour into a greased 9-inch pie pan. Bake at 350° for 30 minutes. Cool and top with whipped cream. Refrigerate for 2 hours.
Mix the drained vegetables, which have had the moisture squeezed out of them, with softened cream cheese and lemon juice. Add just enough mayonnaise to make a spreading consistency. Makes 12 sandwiches.
Heat milk until warm (not hot). Remove from heat. Stir in chocolate chips until they melt. Add marshmallows and pecans. Pour in buttered dish or pan. Chill.
Sprinkle salt over all and let set 1/2 hour. Drain cucumbers.
See recipe for Brown Sauce. Dissolve bouillon cube in boiling water. Mix in Brown Sauce, parsley and lemon juice. Add butter and season with salt and pepper to taste just before serving.
Pinch angel food cake into little pieces and put in a 9 x 13-inch pan. Take juice from Mandarin oranges and pineapple and add enough orange juice to make 3 cups; add pudding. Cook, then cool. Pour over cake, then place Mandarin oranges, pineapple, grapes, strawberries, bananas and kiwi and pour over pudding.
Follow directions on cake mix, then fill ice cream cones 2/3 full of batter. Place cones filled with batter in cupcake tins and bake at 350° until done. Cool, then top with frosting.
Empty cake mix into bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. Reserve 1 cup crumb mix for topping. Add to remaining crumb mixture, 1 egg; stir until blended. Spoon into bottom of a greased 9 x 13-inch pan. Press lightly to form an even layer. Bake at 350° for 10 minutes or until puffy. Set aside.
In Dutch oven or soup kettle, combine potatoes, water, celery, carrots, onion, and 1 tsp. salt. Bring to boil reduce heat and simmer until vegetables are tender. Do not drain. Meanwhile, in saucepan, melt butter, whisk in flour and salt. Cook 1 minute. Gradually stir in milk and cheese. Cool until cheese is melted and mixture has thickened. Fold in ham. Stir into vegetables and broth. Simmer until ready to serve.
Beat sugar and oleo. Add eggs and bananas; beat. Mix in dry ingredients, lemon juice and vanilla. Pour into greased pan. Bake at 350° for 1 hour. Makes 1 large loaf or 3 small loaves.
Dissolve strawberry gelatin in boiling water. Put strawberries in hot gelatin and stir until melted. Add crushed pineapple and stir well. Pour into rectangular, flat dish and chill for 2 hours or overnight.
In saucepan, combine milk, soup, onion and mustard. Cook and stir until smooth and heated through. Remove from heat; stir in cheese until melted. Using two 10 x 6 x 2 1/2-inch baking dishes, pour 1 cup sauce into each. Break eggs, one at a time, into baking dishes. Carefully spoon remaining sauce around eggs. Sprinkle with parsley. Bake in 350° oven for 20 minutes or until eggs are set.
In bowl knead cream cheese, flour and 6 tablespoons butter. Wrap and freeze for 30 minutes. In skillet over medium heat in 2 tablespoons hot butter, cook vegetables until tender. Remove from heat. Tear bread in small pieces. Add tuna and salt to cooked vegetables. Roll 1/2 dough; cut crosswise into two squares. Spoon one-fourth tuna mixture onto half of each square. Brush dough edges with some egg. Fold dough diagonally over filling. With fork press edges together. Cut slashes to vent steam. Repeat with remaining ingredients. Place on cookie sheet and cook in 350° oven until golden brown.
Stir flour in butter. Cook over low heat for 1 minute. Add seasonings, milk, cheese and 1 tablespoon catsup.
Mix together corn, flour, sugar, salt and pepper to taste, then eggs and cheese. Heat the oil in a deep fat fryer to 360° or until a small cube of stale bread dropped into the oil turns golden in 50 seconds.
Stir until mixed together then stir into salad. Best if you keep in refrigerator overnight. Will keep in refrigerator for 2 weeks.
Melt butter. Add flour, sugar, salt, egg yolks and juice. Blend all together. Beat egg whites until stiff and foamy. Fold into ingredients. Cook over low heat and keep stirring until it thickens when it cools. Fold in whip cream. Serve over lime Jell-O with crushed pineapple in it.
Mix rice and ground beef. Add 1 teaspoon salt and pepper. Form into about 20 meat balls. In large soup utensil, bring water and tomato juice to a boil. Add 2 teaspoons salt, celery, onion and raw meat balls. Boil slowly for 45 minutes to 1 hour. Add tomatoes (cut up or diced) and bouillon cubes; simmer until hot (do not overcook). Makes 6 to 8 servings.
Place 1/2 of crumbled cornbread in the bottom of a 9 x 13-inch pan. Mix chopped onion, bell pepper and tomato together. Place on top of cornbread. Sprinkle most of the crumbled bacon on top of vegetables. Drain juice from pinto beans and pour over bacon.
Cook white potatoes until done. In a large bowl, combine mustard, vinegar, sugar, pepper, mayo, salad cubes and eggs; mix well. Add paprika on top to add color.
In large container, place squash, onions, green peppers and salt. Cover with ice water and let stand for 1 hour. Drain well. In saucepan, combine vinegar, sugar, mustard and celery seed. Bring syrup to a full boil, stirring often to dissolve sugar. Add vegetables and return liquid to full boil. Pack in hot sterilized jars and process for 15 minutes in a boiling water bath. Makes about 4 pints.
Grate rind of 2 oranges. Add gelatine dissolved in pineapple juice or water. Mix all ingredients and let congeal. Will keep several weeks in refrigerator or you may freeze.
Brown ground beef or turkey and drain. Add onion and garlic (bell pepper is optional). Add tomatoes, sauce and paste. Add spices to taste. Cook until onion is done and sauce is very thick.
Skin and bone chicken breasts. Dip chicken in egg-milk mixture, then in onion rings. Place in an 8-inch round glass dish; cover. Cook in microwave on High for 6 1/2 to 10 minutes, rotating dish every 4 minutes. Cut into bite size pieces before serving. This dish can be assembled, but not cooked, ahead of time and store in the refrigerator until guests arrive. Then just microwave and serve.
Mix well. Bake in round or square cake pan for 30 minutes at 350°.
Mix cream cheese, 1 tablespoon of milk and sugar until smooth. Stir in whipped topping. Spread in crust. Add 1 cup of milk to pudding mixes and beat 1 to 2 minutes. Stir in pumpkin and spices. Spread over cream cheese layer. Refrigerate at least 3 hours. May garnish with additional whipped topping and nuts.
One day I saw a sign that read "Heaven's Grocery Store". As I got up a little closer, the door came open wide and when I came to myself, I was standing just inside. I saw a host of angels, who were standing everywhere. One handed me a basket and said, "my child, please shop with care". Everything a Christian needed was in that grocery store. And all you couldn't carry, you could come back for more.
In large saucepan, place onions, 1/2 teaspoon salt and enough water (cold) to cover; bring to boiling. Reduce heat; simmer, covered, 30 minutes or until onions are tender. Drain and let cool. With spoon, scoop out center of onions, leaving several outside layers as a shell. Chop scooped out onion very fine; measure 2 cups.
Cream soft butter with sugar. Add one egg at a time, beating well. Combine flour and soda and add to mixture with sour cream. Add flavorings. Bake at 325° for 1 1/2 hours in a tube pan.
Mix first 6 ingredients together, the add remaining ingredients. Mix all well. Pour into greased and floured loaf pans (makes 2 loaves). Bake for 45 minutes at 350°. Freezes well.
Stir chocolate in 1/4 cup water on low heat until melted. Cool. Cream butter and sugar. Add eggs, one at a time, creaming well after each. Add chocolate. Sift flour, baking powder and salt, add alternately with milk to creamed mixture until well blended. Stir in flavorings. Pour in greased tube pan. Bake at 325° for 1 hour.
Mix together first 4 ingredients. Add chocolate bits. Spread on cookie sheet (ungreased). Bake at 350° for 20 to 25 minutes. Cool and break. Do not overbake!
Boil the water in a saucepan; stir in sugar until dissolved. Remove from heat and cool. Add lemon juice and zest. Pour mixture into a metal bowl and freeze. When ready to serve, beat the ice until fluffy and scoop into lemon or lime "shells" or serve in small glass bowls or wine glasses. Top with mint sprigs.
In large stock pot, melt margarine. Add all seasonings and flour; cook while stirring until flour browns. Add chicken and sausage; let simmer for 10 minutes. Add water and shrimp; stir until smooth. Add rice, crabmeat and hot sauce. When rice is done, add okra and crab claws. Let simmer for 1 hour and serve. Makes 25 servings.
Saute meat, onions and bell pepper. Drain. Combine with the rest of ingredients. Simmer and serve.
Cook dates and milk until thick, stirring constantly. Add nuts. Spread generously on Ritz crackers. Bake 10 minutes at 325°. Watch closely. Cool and frost with buttercream frosting. Makes 88 crackers.
Mix sugar, flour and buttermilk. Mix well. Cook over low heat. Add oleo and stir until melted. Add beaten egg yolks. Cook until thick, stirring constantly. Remove from fire and add vanilla. Pour in a baked pie shell and top with meringue. Brown meringue in a 350° oven.
Combine all ingredients except chocolate chips and nuts in a large bowl. Blend well at low speed, 2 minutes at medium speed. Pour batter into greased 9 x 13-inch pan. Sprinkle with chocolate chips and nuts.
Soak lasagna in hot water until soft and limp. Brown hamburger meat with onion.
In a Dutch oven, brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add vegetables. Cover and cook 30 to 45 minutes or until vegetables are tender.
In a 9-inch square baking pan, spread the olive oil. Add 2 cloves of garlic and half of the lemon, then layer with half of the chicken. Mix together in a separate bowl the spinach, Feta cheese, remaining garlic, oregano and parsley. Layer this mixture over the chicken. Layer remaining chicken onto mixture and top with remaining lemon and garlic salt. Bake at 350° for 1 hour. Baste occasionally.
Melt butter in pan. Combine flour, salt, paprika and pepper in a sack. Shake to blend ingredients. Add 2 or 3 pieces of chicken at a time and shake to coat the chicken. Place chicken, skin side down, in butter. Bake at 425° for 30 minutes. Turn chicken; bake 15 minutes more or until golden brown. Mix together soup and milk; heat in pan and pour over chicken. Move pieces toward center of pan. Arrange biscuits around meat and bake 10 minutes more. Top each biscuit with a quarter slice of cheese. Put remaining cheese on chicken and bake 5 more minutes. Serves 4.
Note: The vegetables are cut in large pieces so they won't overcook while the beef cubes are stewing to tenderness. Quick cooking tapioca, added at the beginning, disappears, yet thickens the liquid to a transparent gravy while the stew is cooking.
Chill all juices, ginger ale and sugar. Pour in punch bowl and add sherbet when ready to serve.