HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble hamburger and sausage in skillet, add onion and fry over medium heat until meat is cooked; drain excess grease off.
Cook pears until tender, then grind or chop in small pieces. Mix all the ingredients and bring to slow boil; cook for 30 minutes. Stir often. Put in jars and seal. Delicious with meats.
Heat oven to 350°. Mix sugar and butter until blended; cool. Stir in egg. Measure flour and sift with baking powder and salt; blend in. Mix in vanilla and walnuts. Spread in well-greased square pan, 9 x 9 x 2-inches. Bake 25 minutes. Do not overbake! Cut into bars while warm. Makes about 18 bars.
Mix cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and the pudding mix. Mix at slow speed 1 minute. Pour into cooled graham cracker crust. Sprinkle graham cracker crumbs on top.
Melt baking chocolate and butter in saucepan; mix well. Beat in 2 cups sugar, 3 eggs, and vanilla until blended. Stir in flour. Spread batter in prepared pan.
Preheat oven to 400°. Place butter in a 13 x 9 x 2-inch pan in warm oven just to melt, about 3 minutes. Beat eggs in a large bowl; mix in flour, baking powder and salt. Squeeze thawed spinach very dry and add to egg mixture along with melted butter, chilies and cheeses. Pour mixture into pan and bake 15 minutes. Reduce heat to 350° and bake an additional 35 to 40 minutes. Let stand 5 minutes to set. Do not overbake or it will be dry.
Mix together Crisco, brown sugar, white sugar, eggs and vanilla. Add flour, baking powder, baking soda, oatmeal and coconut. Mix and make into balls; flatten. Bake at 400° for 8 to 10 minutes.
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Heat vegetable oil in skillet; add chops, sprinkle with lemon pepper and brown on both sides. Place pork chops in crockpot; pour undiluted soup over chops. Cover and cook on LOW 8 hours or on HIGH 6 hours. Serve with hot cooked rice.
In blender, combine milk, yogurt, mayonnaise, chicken broth, salad dressing mix and avocado chunks. Puree until smooth. Pour mixture into large bowl. Stir in tomato, cucumber and onion. Cover and refrigerate at least 4 hours. Garnish each bowl with avocado slices before serving. Serves 6.
Mix cream cheese, lemon juice and sweetened condensed milk and pour over vanilla wafers in pie pan. Let set.
Combine dry ingredients. Mix with honey, vinegar, lemon juice and onion. Add oil gradually, beating smoothly. Makes about 2 cups or dressing.
Cook elbow macaroni (per directions on package). Drain macaroni. Run cold water over it and drain again. Add imitation crab, diced celery, diced onion and Old Bay seasoning. Mix thoroughly. Add mayonnaise and chill before serving. Makes about 2 quarts.
Wash, trim and quarter vegetables. Put vegetables through food grinder using coarse blade; drain, discarding liquid. Combine vinegar and remaining ingredients in large saucepan; heat to boiling. Add vegetables; simmer 5 minutes, stirring occasionally. Continue simmering while quickly packing one clean, hot jar at a time. Fill to within 1/2-inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath. Makes 5 to 6 pints.
Cream shortening and sugar. Add eggs, then add rest of ingredients. Mix well. Form into balls. Bake at 375° until done, about 10 or 12 minutes.
Brown meat in skillet. Add onion and celery; cook until tender and drain. Stir in soup, salt, catsup and pepper. Simmer 30 minutes. Spoon over warm bun halves and sprinkle with cheese.
Combine all dry ingredients. Store in covered container. Mix by adding 1 tablespoon per cup of hot water. Serve hot.
Heat milk and margarine to boiling hot. Just before it starts to boil, sift flour, salt and sugar. Pour hot milk slowly into flour mixture. Mix well and make into balls. Put on wax paper and cover with damp cloth. Roll each ball thin and bake on lefsa iron.
Cook on medium heat until boiling. Then cook only 2 minutes. Beat with mixer until of spreading consistency. (Add vanilla.) Double recipe to frost sides of cake!
Cut broccoli into small pieces. Steam with 1 cup water until tender. In a double boiler melt 1/2 cup butter and flour to make a roux. Add chicken stock, salt and pepper. Cook until thick. Add half and half and cooked broccoli. Heat thoroughly.
Saute: celery or cream of celery soup, onions and green peppers. In a casserole dish put peas, mushroom soup, pimiento and water chestnuts. Mix well. Pour both mixtures in a casserole dish along with reserved juice from peas. Top with bread crumbs or crackers. Dot with butter. Bake at 350 degrees for 25 minutes.
Butter Pyrex baking pan, put layer of asparagus. Blend soup with cheese sauce and pour over asparagus. Top with crushed potato chips. Bake at 350° for 30 minutes.
In skillet, fry wieners until light brown. Pour undiluted vegetable soup over wieners. Heat. Transfer to lightly greased small casserole. Top with mashed potatoes; finally top with cheese and heat in oven until cheese is melted.
Preheat oven to 350°. Grease loaf pan. Mix dry ingredients together; set aside. Beat eggs, milk, sugar, orange juice and rind and oil. Add to flour mixture and mix just enough to moisten flour. Stir in cereal, cranberries and nuts. Bake at 350° for 60 minutes. Cool in pan for 10 minutes, remainder on rack.
Bake cake according to directions. In saucepan, cook pineapple (with juice) and sugar over medium heat until thick and syrupy (20 to 25 minutes). Stir occasionally. When cake is done, poke holes	with fork 1 inch apart. Pour pineapple over cake and spread. Cool completely.
Mix dry ingredients and oil. Add milk, eggs, prunes and nuts. Bake in 3 layers or 1 long pan at 350°. Cook until done.
Brown onion in shortening. Add seasoning and chicken. Brown 10 minutes. Add water and let simmer slowly until tender. Remove chicken; add sour cream to drippings in pan and mix well. Add dumplings; arrange chicken on top. Heat through and serve.
Mix and beat ingredients in small mixing bowl at low speed until particles are fine. Sprinkle on top of filling.
Slightly beat eggs. Add other ingredients in order given, reserving 2 tablespoons bread crumbs and 1 tablespoon cheese. Mix these together. Place first mixture in a 1 1/2-quart casserole dish and sprinkle the crumb/cheese mixture on top. Bake in oven at 375° for 40 minutes or until brown.
Tear up toast into bite size pieces. Put into buttered baking dish. Beat eggs, milk, salt and sugar in a bowl. Beat well and pour over toast. Sprinkle well with cinnamon and sugar on top. Slice small slices of butter on top. Bake at 350° to 400°.
Stir cornstarch into 1/2 cup pineapple juice. Make smooth paste. Add rest of pineapple juice, sugar and vinegar. Stir. Place in double boiler and cook until thick and clear, 8 minutes. Add oleo and crushed pineapple. Drain beets. Cut into sections. Add to pineapple mixture and heat well and serve.
Mash potatoes; add flour as needed to keep potato stuck together, the potatoes need to stay dry; make into firm balls, put into boiling water and boil for 1/2 hour, stir occasionally to keep from sticking. Remove from pan and serve with gravy and smoked neck bones.
Over low heat, cook onions in butter. Add shell fish and all other ingredients, except parsley and egg. Bring to boiling point. Sprinkle sieved egg and chopped parsley in bottom of soup bowls. Pour biscuit on top and serve piping hot.
Preheat oven to 275°. In a medium sized bowl, combine orange juice concentrate, water, egg white, honey, cinnamon and nutmeg. Add nuts 1/2 cup at a time, stirring until well coated. With a slotted spoon, remove nuts, draining off excess liquid. Spread nuts on a lightly greased baking sheet. Bake, stirring occasionally, for 30 minutes or until nuts are fairly dry and golden. Cool on wax paper. Store in a tightly covered container.
Mix all together and pour into a greased square cake pan and bake at 425° for 20 minutes.
Make Kool-Aid as directed, using 1 1/2 cups sugar. Add other juices, stirring well. Freeze until mushy. Add ginger ale when ready to serve.
Melt butter in deep baking pan. Pour peaches in pan. In small bowl, mix flour, sugar, baking powder and salt. Pour milk in and stir well. Pour batter over top of peaches and bake for 45 minutes at 350° or until golden brown.
Melt Jell-O in pineapple over medium heat until Jell-O dissolves, then cool. Add buttermilk and let partially set. Add Cool Whip and nuts.
Place all vegetables in bottom of crock-pot. Add roast, then soup and salt and then water. Cook overnight or all day in crock-pot on low.
Beat margarine and sugar. Beat in egg and vanilla. Combine dry ingredients and mix. Stir in oats. Drop by tablespoons onto ungreased cookie sheet. Bake 8 minutes at 375°. Yields 4 dozen.
In bowl, mix together all ingredients. Put into a bowl and let set like Jell-O.
Beat all together. Put into well-greased muffin tins in cold oven. Bake at 400° for 30 minutes.
Combine crumbs and margarine; press onto bottom and sides of a 9-inch spring-form pan. Combine Neufchatel cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust. Repeat layers. Cut through batter with knife several times for marble effect. Bake at 350° for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Brown beef and drain. In a large pot, add all ingredients. Simmer 30 to 45 minutes. Serves 6 to 8.
Place all ingredients except spinach in large kettle. Cook over moderate heat, stirring occasionally for 50 minutes or until lentils and barley are crisp-tender Add spinach; cook 10 minutes or until lentils and barley are tender. If too thick, add water. Makes 5 quarts. May be frozen.
Cream butter and sugar. Add egg yolks; beat until light. Add flour to which has been added the spices, then add stiffly beaten egg whites, raisins, nuts and other fruits. Bake very slowly as fruit cake.
In a saucepan, combine apples, prunes, raisins, orange and 3 cups water. Bring to a boil; reduce heat and simmer 10 minutes. Stir in sugar and cinnamon. Combine cornstarch and remaining water. Stir into saucepan. Bring to a boil, stirring constantly. Cook for 2 minutes. Chill. Yields 6 to 8 servings.
Grease spring-form pan. Chop nuts and place in bottom of pan as crust. Beat cheese. Add sugar, flour and salt. Mix thoroughly. Add eggs. Stir in chocolate chips, liqueur and vanilla. Pour into pan.
Boil chicken breasts with seasoning until tender. Remove all bones and cut chicken into fairly small pieces. Cook broccoli about 5 minutes in boiling water. Drain and arrange broccoli in a shallow greased baking dish. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle cheese and bread crumbs, which have been mixed with melted butter, over all. Garnish with pimiento. Bake at 350° for 25 to 30 minutes.
In a greased baking dish put 1 can whole kernel corn (do not drain) and 1 can cream style corn. Add one stick melted oleo, cheddar cheese and macaroni. Mix and bake at 350 degrees until it is bubbly and set.
Cream butter with sugar. Blend in other ingredients. Roll into small balls. Flatten with fork. Bake 15 to 20 minutes at 300°.
In 12-inch skillet, over medium-high heat, heat oil. Add chicken and cook about 5 minutes, stirring frequently until golden brown. Add mushrooms and season with garlic powder and pepper. Cook about 5 minutes, stirring frequently until tender. Remove mixture to bowl and keep warm. In same skillet, over medium heat, melt margarine. Add flour and cook 5 minutes, stirring constantly until mixture is golden brown. Add instant chicken broth and gradually stir in 3 cups of water. Cook about 10 minutes, stirring constantly until mixture is smooth and slightly thickened. Add carrots and peas to skillet along with chicken and mushrooms. Bring to a boil, covered.
Mix ingredients together. Pat out on wax paper-lined cookie sheets 1/2 inch thick. Cover and refrigerate overnight. Cut into serving size pieces. Roll in flour. Brown in hot fat. Place in roasting pan and cover with mushroom soup. Bake, covered, at 300° for 1 1/2 hours.
Bring first 3 ingredients to a boil, stirring constantly until thickens and is clear. Add Jell-O; stir until dissolved. Take off stove and cool. Then add 1 quart of berries. Pour into prepared pie crust (graham cracker crust is excellent).
In a medium saucepan, melt butter. Stir in flour; cook and stir over low heat for 1 minute. Raise heat to medium. Gradually stir in milk. Cook and stir until mixture boils and thickens. Remove from heat. Add Cheddar cheese, stirring until melted. Stir in tuna, macaroni and pepper. Heat until hot. Serve sprinkled with chopped parsley.
In a 5 qt. pot combine celery, carrots, beans and soup. Fill soup cans with water and add to pot. Cook over low heat. In a large skillet, brown beef, stirring frequently to keep in small pieces. Add salt and pepper to taste. Empty skillet into pot. In same skillet, brown peppers and onions.	Add to pot. Simmer pot over low heat, stirring occasionally at least 4 hrs. The longer the better.	1 hr. before serving, add diced potatoes and cook until tender.
Mix all ingredients well. Bake at 350° for 20 minutes in a greased and floured sheet cake pan.
Melt butter; add chips and peanut butter. Pour over cereal and mix until coated. Spread out on waxed paper to dry. Sprinkle with powdered sugar. Store in sealed container.
Blend sugar, vinegar, oil, paprika and salt well. Mix all vegetables and add blended ingredients. Let stand at least 6 hours or overnight. Drain and add 2 hard-boiled eggs to garnish.
Mix well and roll out to cut small. Bake in 400° oven for 15 minutes.
Mix together first 6 ingredients in a bowl and then pat into a 9 x 13 pan. Bake for 13 minutes at 350°.
Chop onion, bell pepper, cheese and pimento fine. In large bowl, mix all ingredients; stir together. Grease pan and pour mixture into baking pan. Bake for 40 minutes at 375°.
Cook spinach. Drain well and squeeze out excess liquid. Saute onions in butter. Mix spinach, onion, Parmesan and sour cream. Pour into casserole dish and top with buttered cracker crumbs. Bake at 350° for 20 to 25 minutes.
Mix all ingredients, except dressing mix. Put 1/2 mixture in baking dish. Add layer of dressing mix. Add last half of mixture and cover with herb dressing mix. Bake 30 minutes at 350°.
Sift or mix dry cake mix into ungreased 13 X 9 pan. Mix in 16 oz. of moisture (use juice from peaches plus enough water to make 16 oz.) in the pan. Place peach slices on top of cake batter then press down. Bake at 350° for 50 minutes. Serve warm with either Cool Whip or vanilla ice cream.
Melt 1/4 cup butter in a saucepan over medium heat. Add almonds and stir until lightly browned. Remove from heat. Set aside. Melt remaining butter in a clean saucepan over medium heat. Add mushrooms and saute for 3 minutes. Add orange peel, salt, pepper, chicken broth and chicken. Continue cooking an extra minute. Stir sour cream into chicken mixture; heat through but do not boil. Serve immediately over hot noodles. Sprinkle with almonds. Yields 6 to 8 servings.
Preheat oven to 350°. Combine crumbs and margarine. Press firmly on bottom of 9-inch spring-form pan.
Partially pre-cook bacon. Line bottom of casserole with one-half of bacon strips. Break six eggs and space them evenly on top of the bacon strips. Surround each egg with a thin circle of heavy cream. Top with grated cheese. Repeat second layer on top of first, using remaining bacon and eggs. Bake in preheated oven for 20 minutes at 325°.
Mix first 5 ingredients. Toss with the mayonnaise, sugar and vinegar mixture. Marinate in refrigerator for 1 hour.
Place the clean leaf lettuce onto a plate. Arrange the broccoli florets into a Christmas tree shape. Using other vegetables decorate the tree. Examples include: Red pepper (julienned slices) as garland on the tree. Cauliflower as the trunk with a border of carrot and celery sticks. Serve with Ranch dressing as dip.
In large pot, boil 6 cups water. Add potatoes and cook 20 to 25 minutes. Drain water and cool for 15 minutes. In large bowl, add remaining ingredients with potatoes and toss gently. Add additional mayonnaise, if needed, and refrigerate. Salt and pepper to taste. Makes 6 to 8 servings.
Combine everything in a crock-pot or fondue pot on low for a couple of hours. Stir every now and again. Enjoy on corn chips.
Mix crackers, sugar and margarine. Reserve 1/4 cup for topping. Press in 9-inch pie pan. Bake 8 minutes at 350°.
Cream sugar and oil. Add egg. Sift together flour, cinnamon, cloves, nutmeg, salt and soda. Add to creamed mixture alternating with molasses and milk; add raisins or dates. Spread on greased cookie sheet and sprinkle with sugar. Bake at 350° for 10 to 15 minutes. Cut in bars.
Preheat oven to 425°. Using a wire whip or beater, beat each egg separately. Combine first 4 ingredients. In 12-inch skillet, melt butter until just melted. Add the batter and cook for just 1 minute. Place in oven and bake for 20 minutes or until golden brown and very puffy.
Fry bacon in a medium pot; add water, beans and onion. Simmer for 40 minutes or until beans are tender. Add salt and pepper to taste.
Brown ground beef with onion and drain. Cook macaroni until done and drain. Add macaroni and rest of ingredients to the ground beef. Heat until thoroughly warm.
Spread each ingredient out in layers in an oblong baking dish, each layer on top of the last one. Place butter slices here and there in their layer. Bake at 350° for 30 to 40 minutes or until lightly browned.
In a mixing bowl, combine beef, onions, tomatoes with liquid and Worcestershire sauce. Spoon into a greased 3-quart casserole dish. Layer potatoes, flour, corn, lima beans and green peppers on top. Bake, covered, at 375° for 45 minutes. Sprinkle with cheese and continue baking, uncovered, for 30 minutes. Yields 8 servings.
Wash meat and place in a saucepan with 6 cups of water. Cook over low heat for 1 hour. Add rice to meat 20 minutes before the meat is completely cooked. Mix the yoghurt with the flour and dried mint. Add to meat and rice mixture. Season and stir occasionally. Meanwhile, melt the butter. Stir in the paprika and saute a little over low heat. Add to the soup and serve immediately. Makes 4 servings.
Mix oil, sugar and eggs in a mixer on low speed. Fold in apples and nuts. Sift together dry ingredients, add to first mixture and beat at medium speed for 2 minutes. Pour into 2 well-greased and floured 8 x 8-inch cake pans or one (9 x 13-inch) greased and floured cake pan. Bake at 350° for 1 hour.
Cut round steak into serving pieces; season with salt and pepper and place in slow cooker. Sprinkle onion soup mix over top and pour tomatoes over all. Cover and cook on low, 8 to 10 hours or high for 4 hours. Makes 4 to 6 servings.
Peel and chop broccoli; chop onions and eggs. Mix with Marie's salad dressing.
Combine first 4 ingredients until well mixed. Sift next 4 ingredients together. Add to first mixture along with frozen orange juice. Fold in oats, nuts and raisins. Bake on ungreased cookie pan 8 to 10 minutes in a 350° oven. Drop by teaspoon.
Combine sugar and corn syrup. Bring to a boil. Remove from heat and stir in peanut butter. Pour this mixture over corn flakes and coconut. Mix well. Drop on wax paper and let cool.
Mix ingredients thoroughly. Put into 9 x 5 x 3-inch loaf pan and spread catsup on top. Bake, uncovered, at 350° for 45 minutes or microwave, covered with wax paper, on Medium for 30 minutes. This can be made up the night before, covered and put in the refrigerator and popped into microwave.
Combine vegetables in large bowl and toss lightly. Combine sugar, flour, mustard and salt in small saucepan. Gradually add vinegar. Cook over medium heat, stirring constantly until smooth and thickened. Pour hot mixture over vegetables and stir gently. Cover and chill overnight.
Mix together first 3 ingredients. Beat together milk, eggs and butter or oleo. Stir liquids into corn mixture and bake 1 hour at 350°.
Drain corn. Mix all ingredients with corn and put in casserole dish. Bake at 350° for 30 to 35 minutes. Stir before serving.
In a large skillet, fry bacon until crisp. Drain on paper towel and crumble. Combine bacon and blend with sour cream. Cut ends off tomatoes and cut tomatoes in half. Saute cut side of tomatoes in bacon drippings. Turn over. Sprinkle with salt and pepper. Top with sour cream mixture. Cover. Saute 2 minutes or until thoroughly heated. Makes 4 to 6 servings.
Mix flour, salt and baking powder in large bowl. Add lard or shortening to dry ingredients and mix well with hands. Gradually add water making sure dough does not become sticky but results in doughy pliable texture. If dough gets too sticky, sprinkle with flour. Form 6 to 8 balls. Roll out with rolling pin. Cut in 4 pieces. Fry in 1 1/2-inch oil or shortening. Prick once in middle before frying.
Thinly slice and fry eggplant in olive oil, a few slices at a time. Place slices on paper towel to dry. In the same oil, saute garlic and then add tomato sauce. Simmer for a few minutes and then add the eggplant. Pour sauce on pasta, sprinkle with Parmesan and serve.
Mix all ingredients at once. Beat well. Grease and flour pans. Bake at 325° for 1 hour 15 minutes for large pans and 1 hour for small pans. Use 2 large loaf pans or 3 small loaf pans.
Beat pumpkin, milk, cinnamon, nutmeg, eggs, sugar and ginger together. Put into a greased 9 x 13 inch pan. Sprinkle dry cake mix evenly over mixture. Pour melted margarine over cake mix and sprinkle nuts on top. Bake at 350° for 1 hour. Better if made the day before.
Dissolve first 3 ingredients in hot water. Cool. Add pineapple (undrained). Place in refrigerator until almost set, then fold in Cool Whip.
Melt butter over low heat. Add marshmallows and stir until melted. Cook over low heat for 3 minutes longer, stirring constantly. Add cereal; stir until well coated. Using buttered spatula, press mixture into buttered 13 x 9-inch pan.
Combine flour and salt in a medium bowl. Cut in butter until crumbly. Add 3 tablespoons water, mixing to form ball. Let stand in lightly floured cloth for 1 hour. Roll until thin on floured surface. Line buttered and floured 10-inch pie pan with dough. Cut to fit and prick bottom with fork. Arrange apples slightly, overlapping on dough. Sprinkle with sugar. Bake at 400° for 35 to 40 minutes or until brown. Spread jelly over hot apples.
Soften gelatine in cold water; set aside. In a saucepan, combine sugar, cornstarch and salt. Blend in the milk and egg yolks. Cook over low heat, stirring constantly, until thickened and bubbly, about 20 to 25 minutes. Remove from heat; stir in softened gelatine until dissolved. Stir in butter and vanilla. Cover the surface of custard with plastic wrap and chill until no longer warm. Slice 3 bananas. Fold into custard with whipped cream. Spoon into pie shell. Chill until set, about 4 to 5 hours.
Shred cabbage, onion and green pepper. Place in a large covered container, adding sugar and salt. Set aside.
Cook potatoes unpeeled for 30 minutes, then peel and mash, adding sugar, butter, pineapple, cinnamon, pecans and a pinch of salt. Coat casserole with butter. Fill with potato mixture. Put small marshmallows on top. Cover; bake 25 minutes at 350°.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° until done.
Blend soy sauce with flour in a baking dish which has a capacity of 2 1/2 to 3 quarts. Cut the meat into 1 1/2-inch cubes, add to soy sauce mixture and potatoes to coat the meat cubes.
Blend mayonnaise, ginger, celery and onions. Add chicken, grapes and walnuts.
Beat eggs, milk, flour and sugar together. Add nuts, dates and vanilla. Bake in a slow 350° oven until solid or try with knife. If knife comes out clean, pudding is done. A loaf tin is preferred.