HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy pot, pour 2 quarts of water, meat, sugar and salt. Let boil while preparing beans. Wash beans well. Add to boiling mixture. After cooking about 1 hour, add onion. Let cook until liquid is low.
Slice sausage in half lengthwise, then slice sausage 3/4-inch thick in half moon shapes. Slice onion and peppers into strips. Slice the potatoes. Drain liquid from water chestnuts. Place all ingredients in a large skillet. Cook over medium heat until vegetables are tender. Serve over cooked noodles or rice. When camping, vegetables can be prepared before you leave and stored in Ziploc bags. The sausage should be left in its original wrapping and prepared that night before cooking.
Thaw frozen ingredients. Combine all ingredients in a bowl. Mix well. Freeze until firm. Thaw for 30 minutes. Stir until slushy. Spoon into glasses.
Cream Crisco and sugar. Add eggs, one at a time. Pour in milk and vanilla. Add flour and other dry ingredients, beating after each addition. Beat an additional two minutes. Pour into tube pan which has been greased and coated with sugar. Bake 45 minutes at 375°. This is delicious; does not need frosting.
Grease a square baking dish, 8 x 8 x 2-inches. Mix cooked ground beef with herbs, tomato paste and 1/2 cup Mozzarella cheese in a separate bowl. Set aside. In the baking dish, place a layer of cottage cheese, then layer of Parmesan cheese, then beef mixture, evenly. Beat milk, eggs, Bisquick, salt and pepper with a wire whisk until smooth, approximately 1 minute. Pour over top of meat mixture. Bake at 400° for approximately 35 minutes. Sprinkle top with remaining cheese. Cool 5 minutes. Serves 6.
Melt butter, add cocoa and water. Stir constantly until thickened.	Do Not Boil. Remove from heat. Add vanilla and gradually add confectioners sugar, beating with whisk until smooth.
Sprinkle yeast over warm water, then stir to dissolve. Set aside. Sift dry ingredients together. Add shortening and blend, using a pastry blender or a food processor until mixture resembles crumbs. Add buttermilk to yeast mixture and stir well. Add dry ingredients and mix well.
Boil the 2 cups water, cloves, allspice and stick cinnamon in a small pan for 5 minutes. Drain and add to the lemon and orange juice and the sugar. Fill the pan with water. Bring to boil and add 3 tea bags. Boil 5 minutes.
Combine first 4 ingredients in a 13 x 9-inch pan, mixing well. Bake at 350° for 35 minutes. Combine milk, butter and sugar in saucepan. Boil for 1 minute, stirring constantly. Stir in chocolate chips until melted. Pour over warm cake. Cool for several hours before cutting.
Punch holes in top of cake with fingers. Pour crushed pineapple over cake, juice and all. Mix vanilla pudding and let set in fridge. Add coconut to pudding; spread mixture over cake. Top with layer of Cool Whip and sprinkle with pecan halves.
Make a white sauce of the butter, flour and milk. Add the beaten eggs, salt, 1/4 cup grated cheese and corn. Put into greased casserole. Bake for 1 hour at 325°. Top with 1/4 cup additional cheese the last 10 minutes.
Whip the pimento cheese and add the Cool Whip, pineapple and miniature marshmallows.
Combine sugar, syrup, salt, oleo and vanilla and mix well. Add vinegar and mix well. Mix in eggs and pecans; stir well. Pour into pie shell. Bake in preheated oven at 350° for about 45 minutes.
Drain liquid from pickles and slice crosswise. Add sugar, vinegar, onion and cinnamon, stirring until sugar is dissolved. Refrigerate for 24 hours, stirring several times. Pickles will keep indefinitely in refrigerator.
Brown meat (drain extra grease); add soups and milk. Stir. Line bottom of casserole dish with chips. Pour 1/2 of mixture over chips. Layer more chips, then the rest of the mixture. Pour enchilada sauce over all and put cheese on top. Bake at 350° for 30 minutes or until thoroughly heated.
Open can of salmon. Get all the skin and bones out, then mix salmon and corn together. Get your bread and break into tiny pieces; put half of it in salmon and corn mix and put other half on top of corn and salmon loaf. Mix all the other ingredients. Bake on 300° for 1/2 hour to 1 hour until it plum back in center.
Season ground beef with salt, pepper and beaten egg. Mix in uncooked rice. Brown butter; add onion, celery and parsley. Add sugar, lemon and tomato soup. You can use tomato juice. Dip cabbage head in boiling water to loosen leaves. Put one spoonful of meat mixture on leaf. Roll lightly. Cover with sauce. Simmer 1 1/2 hours.
Make vanilla pudding. Cut up the bananas. Add the bananas to the mixture. Add the vanilla wafers. Add the Cool Whip; let set.
Combine sugar, cocoa and cornstarch in a medium-size saucepan. Add milk, mixing until smooth. Cook until mixture boils, stirring constantly. Boil 2 minutes. Add small amount of cornstarch mixture to egg yolk mixture; mix well. Add this mixture back to cornstarch mixture. Cook until mixture boils. Add mint. Pour into cooked pie crust. Refrigerate for 4 hours or until set.
In a blender, mix vinegar, mustard, salt, pepper, garlic powder, honey and sugar until thoroughly combined. With the motor running, VERY SLOWLY drizzle in oil until fully incorporated. Store in refrigerator. Makes 2 - 1/2 cups. Great on a spinach salad.
Brown hamburger and drain. Put hamburger and everything else in big pot. Cook 3 to 4 hours on low. Great for cold, winter days. Any left over can be frozen. Guaranteed to warm you up!
Combine corn, tomato, cucumber, celery, peppers and onions. Stir in salad dressing. Mix well.	Chill for several hours and serve.
Melt margarine. Beat eggs. Add corn and muffin mix. Blend and pour into a 9 x 13-inch baking dish. Bake at 350° for 45 minutes.
Combine tomatoes, cucumber, onion, chilies and coriander. Stir together lemon juice and salt. Add to vegetables and mix well. Cover and chill.
In large bowl dissolve yeast in 1/2 cup warm water. Add warm milk, sugar, salt and margarine. Stir in 2 cups flour. Beat until smooth. Add 1 cup more flour. Beat until smooth. Stir in cheese, bacon and onion. Add remaining 2 1/2 to 3 cups flour slowly. Make a soft dough. Place on floured board. Cover and let rest 10 to 15 minutes. Knead 10 minutes until smooth and blistered. Place in warm place to rise until doubled. Punch down and let rise again. Divide into 2 loaves and place in greased bread pans. Cover and let rise again. Bake at 400° for 30 to 40 minutes until done. Remove from pan immediately. Brush top with butter. Cool on racks. Makes 2 loaves.
Mix together the flour, sugar, cocoa, soda and salt. Add the remaining ingredients and beat well. Bake in 12 x 8-inch pan at 350° for 30 to 35 minutes. Cool and leave in pan as this cake is very moist and can not be taken out.
Bring broth to a boil.	Mix about 1/2 or 1 cup broth in with flour. Add Crisco into flour mixture. Stir mixture into a soft ball and put on wax paper to roll out. Roll out and make it stiff. Cut strips and squares of dough and drop into boiling broth. Add the chicken and margarine. Let low boil until liquid has a soupy texture to it.
Combine sugars, corn syrup, water and vinegar in a saucepan. Bring to a boil. Boil 2 minutes. Add butter, butterscotch chips, vanilla and pecans. Stir until butterscotch chips are melted. Drop from tablespoon onto waxed paper. Makes about 18 to 20.
Preheat oven to 325°. Grease and flour tube pan. Cream margarine and shortening together. Add sugar; beat well. Add eggs, one at a time; mix well after each addition. Sift flour and salt. Add lemon to milk. Add 1/2 of flour and 1/2 of milk to egg mixture; mix. Add remaining flour and milk; beat for about 15 minutes. Pour into tube pan; bake for 1 1/2 hours. Cool for 10 minutes; turn out on cake plate.
Brown hamburger; drain. Add your chopped onions. Mix to this mixture cream-style corn and red beans. Pour this mixture over a package of wide noodles that you've already cooked. Serves 8.
Mix the eggs in a large bowl, then add remaining ingredients, mixing thoroughly. Place in a greased loaf pan and bake in a 350° oven for 1 hour or until done.
Grind together and mix with salt. Let stand for 2 hours. Put in a bag and drain overnight. In a.m. mix sugar, mustard seed and vinegar to drained pepper mixture. Boil 10 minutes and can in hot jars.
Mix together 2 tablespoons of the olive oil, juice of 1 lemon, 2 cloves garlic, fennel seed and salt and pepper. Place shrimp and scallops in bowl; pour oil and lemon mixture over them and toss. Cover and refrigerate for an hour.
Heat oven to 400°. Spray 10 x 15-inch pan with nonstick spray. Melt margarine and mix dry ingredients in separate bowl. Dip chicken breasts in margarine. Coat with breadcrumb mixture. Place in pan. Bake 20 to 25 minutes or until tender. Serves 6.
Stir together pancake mix and corn meal. Combine corn, milk, eggs and oil. Add to dry ingredients, stirring just until moistened. Drop batter from 1/4 cup onto hot, lightly greased griddle or skillet. Turn once. Makes about 16 (4-inch) pancakes.
Beat powdered sugar, margarine, chocolate and vanilla in small mixer bowl on low speed. Add milk gradually. Beat until smooth and fluffy.
Combine all ingredients in a bowl, except bread, and mix well. Slice the loaf of bread into 1-inch slices. Spread garlic cheese mixture on each slice of bread. Bake on baking sheet 12 to 15 minutes in a preheated oven at 350°.
In a 5-quart saucepan, combine dry red beans with water. Allow to stand overnight. When ready to cook, pour off only that amount of water necessary to have beans covered. Cover and cook 1 1/2 hours, adding more water as needed. To beans add tomato sauce, stewed tomatoes, bay leaf, catsup, chili powder, lemon juice, vinegar, salt, mustard, Worcestershire sauce, brown sugar, garlic powder and cooked ground beef. Cover and simmer about 3 hours. Add chopped celery, onion and bell pepper and continue to simmer 1 hour or until vegetables are tender. Serve piping hot.
Melt butter; stir in well the brown sugar. Beat in eggs. Beat in flour. Add baking powder, salt and grated carrots. Pour into two 8-inch greased pans. Sprinkle with 1/2 cup chopped nuts. Bake 30 minutes at 350°.
Combine sugar and butter in bowl; add hot milk. Cool; add yeast. Let sit for 5 minutes. Add flour and salt. Dough will be soft. Knead very little. Let dough rise in bowl. Press out to 1 inch thick; cut with large cutter. Dip in melted butter; fold in half. Place on 13 x 9-inch pan. Let rise. Bake at 350° for 15 to 20 minutes.
Soften the yeast in warm water (110°). Combine the milk, shortening, sugar, and salt; cool to lukewarm. Add 1 cup of flour; beat well. Beat in yeast mixture and egg. Add remaining flour; mix well. Place in greased bowl; grease surface. Cover; store in refrigerator at least 2 hours or until needed. About 1 1/2 to 2 hours before serving time, shape dough on well-floured surface. Let rise in warm place until double (about 1 1/4 hours). Bake in hot oven (400°) for 12 to 15 minutes. Makes about 16 medium rolls.
Combine all ingredients. Pour into pastry shell. Cook at 350° for about 35 minutes.
Scrub unpeeled potatoes well; do not peel. Cut into thin slices. Heat shortening in a large skillet. Add potatoes and onions slowly, turning carefully as vegetables brown lightly. When cooked, add beans and water. Season with salt and pepper to taste. Simmer 5 minutes, stirring to prevent sticking.
Bake cake as directed. Cool and split into 4 layers. Drain strawberries. Mix sour cream, Cool Whip, sugar and strawberries. Spread in between layers and over cake.
Pour boiling water over bouillon cubes and soy sauce. Stir until smooth; set aside. Saute pork in Crisco until brown. Add flour; stir and blend. Add other ingredients. Cook, covered, slowly. Stir often. Cook 30 minutes. Good over rice or chow mein noodles.
Preheat oven to 375°. Grease a 13 x 9 x 2-inch pan. Cream together shortening, sugar and eggs. Stir in baking powder, salt, milk and flour. Put half the batter in prepared pan. In a small bowl, mix 1 cup brown sugar, 4 teaspoons cinnamon, nuts and 1/4 cup butter. Spread this mixture over batter in pan. Pour remaining batter over filling. In a small bowl, mix topping ingredients and spread topping evenly over top. Bake for 30 minutes.
Follow directions on nutbread mix (less water). Mix all together. Put in greased and floured loaf pan. Bake at 350° for 35 to 45 minutes. Check at 35 minutes with tester in center. May need few more minutes.
Boil potatoes with skin. Cool, peel and shred. Add grated cheese and mix together. Combine butter, soup, salt and green onion in a saucepan and heat through. Add sour cream to soup mixture and stir. Pour over potatoes and cheese and mix thoroughly. Bake, uncovered, in 9 x 13-inch pan at 350° for 45 minutes.
Mix together in large bowl eggs, sugar, oil and pumpkin; set aside. Mix together in another bowl remaining ingredients. Mix contents of both bowls together. Pour in ungreased 10 x 15 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Cool. Frost with Pumpkin Bar Frosting.
Put cottage cheese in blender. Add buttermilk and salt. Blend on low speed about 1 minute. Can be used on baked potatoes or in dips.
Combine beans, milk, soup, pepper, water chestnuts, mushrooms and half can of French fried onions. Mix well. Pour into 1 1/2 to 2-quart casserole. Bake at 350° for 30 minutes. Top with Cheez Whiz or grated Cheddar cheese and remaining French fried onions. Bake 5 to 10 minutes longer. Serve hot.
Cream butter, sugar and cocoa. Add eggs and vanilla. Mix well. Add flour, coconut and pecans. Beat well. Pour into a greased and floured 9 x 13-inch pan. Bake 40 minutes at 350°. As soon as cake is out of oven, spread one 7 ounce jar of marshmallow cream over cake. Let cool. Frost.
Cream shortening and sugar. Add eggs and vanilla. Add sifted ingredients and beat well. Form into small loaf 1 1/2-inch in diameter. Chill. Slice and arrange half slices on greased cookie sheet. Place 1 teaspoon date filling and top with another slice. Bake at 350° for 10 to 20 minutes.
Drain pineapple tidbits, mandarin oranges and cherries. Pour canned peach pie filling in a large bowl and add all other ingredients. Mix gently. Chill and serve. Serves 8.
Mix potatoes, butter, salt, pepper, onion, chicken soup, sour cream and cheese. Put in a 9 x 13-inch pan. Top with crushed cornflakes. Pour melted butter over top. Bake for 1 hour at 350°.
Place shredded potatoes in ice water to prevent discoloration. Rinse well and squeeze dry. In a large mixing bowl, combine 1 egg, the onion and the Parmesan cheese. Stir in the potatoes. Transfer the potato mixture to a 9-inch pie plate or a 10-inch quiche dish. Pat the mixture in the bottom and up the sides. Bake uncovered in a 400° oven for 35 to 40 minutes or until golden brown. Reduce oven to 350°. In a large skillet, cook zucchini and garlic until crisp-tender and cool slightly. Arrange zucchini on top of crust. In a small mixing bowl, combine the remaining 3 eggs, the cheese, salt and pepper. Pour liquid over zucchini. Bake at 350° for 25 to 30 minutes or until filling appears set when gently shaken. Let stand for 10 minutes before serving.
Melt chocolate and butter in top of double boiler. Add potatoes, salt and vanilla. Mix well. Blend in sugar and mix thoroughly. Add nuts and knead until smooth. Press into buttered 8-inch square pan. Cool and cut. Makes 1 1/4 pounds.
Mash cooked squash. Add other ingredients and mix well. Pour into a greased casserole dish and bake at 375° for about 40 minutes.
Combine the first 7 ingredients; pat mixture into an 8-inch square baking dish. Bake in a 350° oven for 30 minutes; remove from oven. Drain excess fat. Combine the hot mashed potatoes and 3/4 cup shredded cheese; spread over meat. Top with 1/4 cup shredded cheese. Bake for 20 minutes.
Finely chop pecans, olives and peppers. Add mayonnaise and season with seasoning salt, garlic powder and black pepper. Spread for open-faced sandwiches or small finger sandwiches.
Boil sugar, water and vinegar 10 minutes in a small heavy saucepan. Remove from heat. Very slowly pour boiled liquid over eggs in a small mixing bowl, stirring constantly. This must be done slowly. Return mixture to saucepan, add butter and stir over medium heat 1 minute. Cool completely. Just before serving pour over bananas and peanuts and toss.
You will need 1 large cooking bag and 1 large cake pan or roaster pan.
Cook squash and onion until tender. Mash and drain. Melt butter in 9 x 13-inch baking dish. Mix in 2/3 of dressing mix. Mix squash, soup and sour cream; pour over dressing mix. Sprinkle rest of dressing mix over top. Bake at 350° for 20 minutes.
Cream together margarine, Crisco and sugar. Add egg yolks, one at a time. Sift flour and soda together. Add alternately with buttermilk. Then add vanilla, coconut and nuts.
Mix all ingredients and roll into 1-inch balls. Bake at 400° for 15 minutes.
Mix vinegar, sugar, cinnamon and cloves. Bring to a boil. Peel pears and cut into bite size pieces. Put a few pieces of pear in liquid mixture at a time and let the pieces stay about 3 or 4 minutes. Pack pear pieces in a sterilized jar and cover with hot vinegar mixture. Seal.
Cream shortening and sugar; add egg, flour and vanilla, mixing well. Spread in 13 x 9-inch ungreased pan. Bake at 350° for 20 to 25 minutes. Remove from oven and sprinkle chocolate chips evenly. Cover pan with cookie sheet (to melt chips) for 5 minutes. Spread melted chips evenly over top. Cut when cooled.
Mix first 5 ingredients together and form into large balls (about 3 inches in diameter). Brown meatballs in a skillet. Peel and quarter potatoes. Put meatballs and potatoes in a large casserole dish. Pour barbecue sauce over meat and potatoes. Bake at 325° for approximately 30 to 45 minutes until done.
Chop and brown onion and green pepper in olive oil with garlic powder. Simmer for 15 minutes. Brown and drain 3 to 4 pounds of ground beef. Add all remaining ingredients (except cheese), including onion and green pepper. Cook until sauce becomes thick. Boil noodles in salted water for 10 minutes. Add 2 tablespoons of oil. Grease pans and alternate layers of noodles, sauce, then cheese. Add more noodles, then sauce; top with cheese. Bake at 375° for 30 to 40 minutes, until bubbly and brown.
Mix and drop by small spoonfuls into hot grease (fish has been fried in). When done, they will float to the top of the grease. Drain on paper toweling.
Allow butter to come to room temperature. Add to butter, sugar, salt and vanilla; beat well until blended. Fold in pecans.
Cream together the butter, sugar and eggs until very creamy and well blended. Add salt. Stir in flour, mixing to blend well. Add chocolate syrup, vanilla and chopped nuts.
Mix jello with boiling water. Chill until thickened a little. Add pineapple and juice. Beat with beater. Add cottage cheese and Cool Whip and mix with a spoon. Chill again until firm.
Chop onion. Brown in small amount of butter, 1/4 teaspoon powdered sugar, pinch of oregano and salt and pepper to taste. Add 1/4 cup rice (which has been brought to a boil in water or beef stock). Form the ingredients into balls and arrange in a shallow casserole dish. Add 1 can of water. Bake in moderate oven until done. These meatballs are delicious served with Au Gratin potatoes, Brussels sprouts and a fruit salad.
Cream the butter and sugar thoroughly. Blend in eggs, bananas and vanilla. Sift flour, soda and salt together. Add to banana mixture, alternating with buttermilk, mixing thoroughly after each addition. Add nuts and mix. Pour into greased and floured loaf pans. Bake at 325° for 1 1/4 hours, or until done.
Prepare orange juice as directed on cans. Add pineapple juice, apricot nectar and lemon juice. Refrigerate until chilled. Just before serving, stir in ginger ale. Makes 50 servings, about 1/2 cup each.
Beat eggs; add brown sugar and white sugar. Pour melted margarine over mixture and blend. Add flour, chopped nuts and vanilla; mix well. Pour into a lightly greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Mix all juices and water together. Just before serving, add chilled sodas. Garnish with fruit. May add 1/2 bottle vodka. Makes about 2 gallons.
In saucepan, combine all ingredients, except beets. Simmer 5 minutes. Place hot beet liquid and beets in container with cover. Cool; refrigerate 24 to 36 hours. Remove cloves before serving.
Dissolve jello in hot water. Add pineapple, cherries and nuts. Add Coca-Cola. When mixture begins to thicken, stir well and pour in mold or other container. Refrigerate. Makes 8 servings.
Mix cinnamon and sugar and set aside. Parboil raisins; drain and soak in white rum. Combine honey, cream cheese, pecans and raisins. Chill after forming ball. Roll in cinnamon sugar mixture. Serve with Ritz crackers or Bremin wafers. Delicious!
Cream sugar and shortening, add eggs and milk. Sift cream of tartar, soda and flour (enough flour to roll stiff). Roll out dough and cut into circles, put on ungreased cookie sheet. Filling: 1-1/2 c. chopped raisins, 1 c. sugar, 1 c. water, 1 c. chopped walnuts, 1 tsp. flour, juice and rind of one lemon. Cook filling until thick. Cool filling, press cookie with tablespoon and then put filling on each cookie that has been rolled out. Bake at 350° for 8-10 minutes.
Stir together the salt, vinegar, sugar and celery seed. Pour over cucumbers, onions and bell pepper. Let stand overnight and then put in plastic containers; freeze.
Cook and mash sweet potatoes. While potatoes are still hot, add margarine, salt, sugar, eggs and milk. Mix all together, then add vanilla and lemon juice. Pour filling into 2 unbaked pie shells. Bake at 450° for 20 minutes; reduce to 350° for 25 more minutes.
Combine all ingredients, reserving 1 cup of cheese for topping. Mix well and place in oblong casserole dish. Sprinkle rest of cheese on top and bake at 350° for 20 minutes.
Mix thoroughly. Add tears of joy and sympathy for others. Flavor with little gifts of love and kindly service. Fold in 4 cups prayer and faith to lighten ingredients and raise the texture to great heights of living. After pouring all this into your daily life, bake well with the heat of human kindness. Serve with a smile.
Sprinkle yeast into warm water. Stir in 1 tablespoon honey. Stir yeast until it dissolves and then set aside for about 10 minutes or until volume doubles. Combine remaining honey with milk, margarine and salt in a saucepan and heat until margarine melts. Do not let mixture get too hot. You should be able to put your finger in it without discomfort. Stir into yeast mixture.
Mix first eight ingredients together. Stir in sour cream. Cook slowly until slightly thickened. Pour into 8-inch pie shell. Add top crust. Bake 20 minutes at 425°, then bake 10 minutes at 375°.
Melt butter in medium saucepan. Remove from heat. Stir in ice cream. Add remaining ingredients, stirring until smooth and well blended. Drop by teaspoonfuls onto greased cookie sheet. Sprinkle with sugar. Bake at 375° for 10 to 12 minutes or until light golden brown.
Cream cheese with sugar; stir in mayonnaise. Fold in cranberry sauce, pineapple and chopped nuts. Fold in Cool Whip. Pour in 9 x 9-inch pan and freeze. Double recipe and put in 9 x 13-inch pan.
Place berries in a cake pan. Mix well the sugar, flour, baking powder and salt with oleo, then mix with milk. Pour over the berries. Bake in 375° oven for 35 to 40 minutes.
Cook vermicelli in 1 1/2 cups broth plus water needed. Drain and add to the following mixture.
Mix together all ingredients. Bake in loaf pan, greased and lined with waxed paper. Bake 1 hour at 350°. Serve with cream cheese between slices.
Mix cream cheese, cheddar cheese, onion, red pepper and Worcestershire sauce in bowl until well blended. Shape into ball or log. Toss pecans and parsley on plate. Roll cheese ball in pecan mixture until completely covered. Refrigerate 1 hour or until chilled. Serve with crackers.
Cook stuffing mix according to package directions. Mix all ingredients together well except cheese. Bake in a 10 x 8-inch casserole dish at 350° for 30 to 40 minutes. Remove from oven; sprinkle cheese on top. Return to oven just long enough to melt cheese.