HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ground beef, onion, salt and pepper. Shape into balls. Place in skillet and brown. Drain off fat. Add water and mushroom soup. Mix well and simmer for 15 minutes.
Mix all ingredients together in large bowl until smooth. Bake in 2 well-greased pans at 350° for about 1 hour.
In heavy saucepan, bring salt, sugar, milk and butter to a boil for 3 minutes. Remove from heat and add vanilla. Set pan in cold water and beat, adding 2 or 3 tablespoons peanut butter. For more than 2 layers, double recipe.
Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 15 seconds or until smooth. (Mixture thickens as it stands. Thin with additional milk, if desired.) Makes 3 large or 5 small servings.
Separate cauliflower into flowerets and then into little pieces. Place cauliflower in boiling salt water and cook until tender. Drain and rinse in cold water. Drain again and dredge with seasoned flour. Pan-fry in butter until lightly browned. Serve with melted butter and parsley. Serves 4 to 6.
Pace cream cheese, olives, onions and dried beef in a bowl. Mix with your hands thoroughly. Sprinkle Accent into the mixture and work it in good. Do this several times. Take a portion and make a log shape. Place it in a serving tray. This will make 3 logs. Sprinkle Accent over the tray lightly.
Brown meat; add onions, then add remaining ingredients over slow fire. Add water and can of tomatoes with juice. Cook slowly for 2 hours making sure it does not stick. Call the fire department.
In a medium bowl mix all ingredients together. Prepare a firm dough. Beat until it comes easily away from the sides of the bowl. With a spoon press the dough through a dumpling sifter into salted boiling water. Cook 10 to 15 minutes. Skim them out and dip in cold water. Spaetzle dumplings can be also browned lightly in butter before serving and they are my favorite accompaniment to meat with sauce.
Preheat oven to 325°. Cut potatoes in half lengthwise and dry with paper towels. In oven, melt butter in 2-quart baking dish. Roll potatoes in butter to coat thoroughly. Arrange in dish. Sprinkle with salt and pepper. Cover tightly with foil. Bake 1 hour and 15 minutes in a preheated 325° oven. Turn potatoes. Spoon remaining butter over potatoes. Continue to bake, uncovered, 45 minutes until browned.
Shred bread, then add white glue. Work until dough forms (will be very gooey at first, then very smooth). Dough when dry may be painted. Shape into miniature flowers, etc.
Mix brownies according to directions. Cool. Punch holes in cooled brownies and pour topping in. Mix pudding according to directions for chocolate mousse. Break up 1/2 pan of brownies and layer in large clear bowl. Cover with 1/2 mousse mixture, 1/2 container of Cool Whip and 1/2 the crushed bars. Repeat layers, ending with bars.
Spread cranberries on bottom of a buttered 9-inch pie pan. Sprinkle with brown sugar and nuts. Beat eggs until thick and gradually add granulated sugar. Beat until well blended. Add flour and butter and beat well. Pour batter over cranberries and bake 45 minutes at 325°.
Combine water, oil and 2 cups flakes. Beat sugar and eggs. Add remaining ingredients including remaining flakes. Bake at 400° for 20 minutes on middle rack. Leftover batter may be stored in tightly closed jar in refrigerator for up to 6 weeks.
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with PAM, pour in dip and top with cheese.
Cook the pasta according to the directions. Meanwhile combine the cucumber, green pepper, pepperoni and olives in a large bowl. Drain pasta and add to the pepperoni mixture. Top with the salad dressing and Parmesan cheese. Toss to coat.
Use a 13 x 9-inch cake pan sprayed with Pam. Spread 1 cup chopped pecans and flaked coconut over bottom of pan. Mix the oleo and softened cream cheese, then add the powdered sugar. Mix well until creamed together. Pour mixture over top of cake mix batter. Gently take a knife and marble the mixture slightly. Bake at 350° for 45 minutes.
Mix and dissolve jello, sugar and hot water. Add pineapple juice, lemon and cold water. Mix well. Freeze in 3 portions in plastic containers. Allow at least 2 days to freeze. When ready to serve, take 1 portion of frozen mixture and put in punch bowl. Pour ginger ale over frozen mixture, then use an ice pick to make a slush mixture. Repeat with another frozen mixture and ginger ale as needed.
Fry bacon 2 minutes. Add onions and garlic. Cook until soft. Add ground beef and brown. Add salt, pepper, chili powder, tomato sauce and water. Cover and simmer 20 minutes. Stir in the olives, sliced.
Cook chicken and debone. Place on bottom of casserole dish. Mix rice by directions on box and celery soup all together. Add the remaining ingredients and pour in casserole dish. Bake at 350° for 30 to 35 minutes or freeze and bake later; just allow for thawing.
Saute chilies in bacon drippings. Add garlic and flour. Cook slowly for several minutes. Stir in tomatoes and cheese. Heat until melted.
Mix flour and salt in a bowl. Cut shortening into flour with 2 knives until pieces are about the size of small peas.
Combine all ingredients and mix in electric mixer. Divide into 3 greased bread pans. Bake at 350° for 1 hour. This freezes well.
Cut biscuits into quarters. Mix white sugar and cinnamon in a large plastic bag. Shake 6 to 8 biscuit quarters in mixture. Arrange in well-greased Bundt pan. Sprinkle nuts and raisins among biscuits. Melt butter and brown sugar in a saucepan. Boil 1 minute. Pour over biscuits. Bake at 350° for 35 minutes.
Combine all ingredients; toss gently and refrigerate covered for at least 2 hours.
Combine all ingredients except 1/2 cup nuts. Mix well. Roll in the remaining 1/2 cup of nuts. Makes 1 large or 2 small balls. This can be frozen.
Cook rice. Cook beef, onion, salt, pepper and garlic. Drain. Mix chilies, soup, milk, Ro-Tel, enchilada sauce and cheese in bowl. Add meat and rice to the mixture and stir. Layer chips in bottom of pan and pour mixture on top. Top with chips and cheese. Cook for 30 minutes at 350°.
Drain lima beans and kidney beans. Layer one row of pork and beans in bean pot with 1/3 of chopped onion, 1 1/2 tablespoons of brown sugar and 3 tablespoons ketchup. Repeat for other beans. Put strips of bacon on top. Bake at 300° for 2 hours.
Grease baking dish. Place chicken on bottom of dish. Mix soups and broth and pour over chicken. Scatter peas and carrots. Mix milk and melted butter. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350° for 1 hour. Crust will bake up to top and brown. This recipe was given to me by my daughter, Lisa. It's a great recipe and I think you'll enjoy it.
Spread pie filling in a 9 x 13-inch dish. Sprinkle dry cake mix on top, then melted margarine and pecans. Bake at 350° for 30 to 45 minutes.
Combine flour, salt, egg, oil and water to make batter and roll shrimp in extra flour before frying.
In a large bowl combine all ingredients and mix well. Spray cooking spray in bottom of a 13 x 9 inch pan. Pour mixture into pan and bake at 350° for 30 minutes. Let cool before cutting.
Combine sugar, milk, cream cheese and Cool Whip. Set aside. Melt butter and pour over cracker crumbs.
Cook each frozen vegetable separately following package directions. Drain well. Combine all vegetables and toss them lightly. Combine remaining ingredients; mix well. Spoon egg mixture over vegetables; stir gently. Cover and chill overnight.
In large bowl, combine graham cracker crumbs, powdered sugar, nuts, butter or margarine and orange juice concentrate. Mix well. Shape into 1-inch balls. (If crumb mixture is soft, refrigerate before shaping balls.) Roll balls in coconut. Refrigerate for 12 hours. Yields 70 to 80 small balls.
Mix batter until fairly thick. Let rise and work down to biscuit dough. Cut out with a small cutter. Put in roll pan and let rise until double; bake in a 350° oven.
Wash and slice peaches. Combine sugar, cornstarch and cinnamon in pan. Add peaches and lemon juice. Add enough water to almost cover the peaches. Cook on medium until peaches are tender. If peaches are tart, 1/3 cup extra sugar may be added.
Cream sugar and brown sugar with Crisco and butter. Add eggs. Sift flour, soda and cream of tartar together and add to butter mixture. Add gumdrops, nuts and vanilla; stir well. Drop from teaspoon on greased cookie sheet. Bake 10 to 15 minutes at 350°.
Mix together in small saucepan. Boil 1 minute. May be doubled. May be made into fudge by boiling longer.
Brown beef and drain grease, add remaining ingredients, bring to a boil then simmer over medium heat for 1 hour.
Blend cream cheese, sour cream, dried onion, season salt, mayonnaise, dillweed and salt. Chill in refrigerator for 24 hours. Cut a 6-inch circle from top of round bread loaf. Set aside circle to use as a lid. Remove bread inside of loaf in small bite size pieces. Put crust shell on a serving tray and put chilled dip inside loaf. Arrange bread pieces around loaf to serve. Store in refrigerator.
Sprinkle the breasts with parsley, salt, pepper and a dash of garlic powder. Roll secure and saute until golden brown. Place cooked rolled breasts in a large buttered casserole dish. Add drained artichoke hearts (break in 1/2).
Mix graham crackers and powdered sugar together. Add melted butter and peanut butter to cracker mixture. Mix real well with hands. Press cracker mixture into a 9 x 13-inch pan. Melt all chips together and pour over top of cracker mixture. Let cool. Cut before chocolate becomes too hard.
Fry sausage in heavy skillet over medium heat and stir to break up. Pour off grease, add cheese and lower heat. Stir until cheese melts and blends with sausage. Spread on party rye and broil until lightly browned, or freeze until ready to use.
Cook cabbage covered in a small amount of boiling salted water about 5 minutes; drain. Combine sour cream or yogurt with seasonings and toss with cabbage and heat through. Do not boil. Makes 4 servings.
Brown bacon. Drain excess fat. Add hamburger and continue to simmer. Add mustard, onion, catsup, vinegar and brown sugar. Simmer and stir until done. Add butter beans and kidney beans (drain before adding). Add pork and beans, including the sauce. Stir well and transfer to casserole. Bake at 300° for 40 to 60 minutes.
Heat oven to 350°. Grease three No. 2 or 303 size cans or 9 x 5 x 3-inch loaf pan. Chop nuts and mash the bananas. Sift together the flour, soda and salt. Combine butter, sugar, eggs and flavoring in mixing bowl. Cream for 1 1/2 minutes. Add bananas, sour cream, nuts and flour mixture. Beat until well blended. Fill cans about 2/3 full. Bake 1 hour or until done. Let stand several minutes, then remove from cans. Cool thoroughly before serving.
Brown ground meat, drain. Add the next 7 ingredients. Simmer, uncovered, until thick, 45 minutes to an hour. Stir often. Cook noodles in lightly salted water until tender. Drain and rinse with cold water. Mix cottage cheese, eggs, salt, Parmesan cheese, pepper and parsley. Stack half the noodles in 13 x 9 x 2-inch baking dish. Spread half of cottage cheese mixture on this, add 1/2 pound Mozzarella cheese, then half of meat mixture. Repeat layers. Bake at 335° for 30 minutes.
Mix all ingredients well; shape into balls. Bake in a 350° oven for 1/2 hour.
Mix the okra,	squash	and onions; salt and pepper the mixture. Combine and beat the egg and buttermilk. Dip the vegetable mixture in the egg and buttermilk. Drain. Mix the flour and meal together in a separate bowl. Batter the dipped vegetable mixture in the meal and flour. Deep fry to a golden brown.
Beat egg yolks and add 1/4 cup sugar, gelatin, salt and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from heat; stir in peanut butter until blended. Cool. Beat egg whites until foamy. Gradually add 1/4 cup sugar, beating until stiff. Fold into cooled peanut butter mixture. Add Cool Whip. Pour into pie shell and chill.
Combine first 9 ingredients in large bowl and mix well. Refrigerate, covered, until ready to serve. Place lettuce leaf and tomato slice in each pita bread. Spoon chicken salad on top of lettuce and tomato. Garnish with green grapes. Yields 4 to 6 servings.
Dissolve yeast in 1/3 cup warm water and 1 teaspoon sugar. Let stand for few minutes. Stir together 2 cups flour, yeast and salt. Add liquid ingredients and beat 3 to 4 minutes. Add enough additional flour to make soft, yet manageable, dough (about 2 1/2 cups). Knead 8 to 10 minutes until smooth. Divide dough into 12 equal portions and roll each section into 15-inch rope. Roll lightly in coarse salt or topping of choice and shape into pretzel. Place on greased baking sheet and bake in 425° oven for 20 minutes. Upon removing from oven, brush with melted butter liberally on both sides.
Mix margarine, flour and pecans together and pat into a 9 x 13-inch dish or pan. Bake at 350° for 20 to 25 minutes. Let cool. Mix cream cheese, powdered sugar and Cool Whip. Spread over the crust. Prepare chocolate pudding with milk until thick and spread over second layer. Top with remaining Cool Whip and sprinkle with sweet chocolate shavings. Chill.
Combine pudding mix, cake mix, milk and eggs in large bowl; mix well. Stir in chocolate chips and pecans. Pour into greased 12-cup Bundt pan. Bake at 350° for 50 to 55 minutes or until cake tests done. Cool in pan for 30 minutes. Remove to wire rack to cool completely. Yields 16 servings.
Use Sweet Roll Dough recipe. After dough rises, roll into oblong shape. Spread with mixture of butter, sugar and cinnamon. Roll up tightly, beginning at wide side. Seal well. Stretch roll slightly to even. Cut into 1-inch slices. Place a little apart in greased pan. Cover and let rise until double (35 to 40 minutes). Bake at 375° for 25 to 30 minutes.
Grease casserole; brown meat in oil. Add 3 cups water and 1 cup wine to meat mixture. Add dried onion soup, cinnamon and nutmeg. Bake in covered casserole dish for 1 hour at 350°. Add cream of mushroom soup to casserole; continue to bake, covered, for 30 minutes to 1 hour, until meat is cooked and tender. This makes a great meal served over rice or with egg noodles, boiled and buttered.
Mix well all ingredients. Shape into small balls. Bake at 350° for 10 to 15 minutes.
Coat chicken with flour (13 x 9-inch pan). Arrange chicken in melted butter in pan skin down. Bake, uncovered in 425° oven for 30 minutes. Turn chicken bake 15 to 20 minutes longer until brown. Remove from oven and reduce temperature to 325°. Pour off excess fat.
Line a buttered 9 x 5 x 3-inch loaf pan with aluminum foil. Leave 1 1/2-inches overhang on all sides. Butter foil. Arrange 8 ladyfinger halves over bottom and sides of pan. Toast almonds in 2 tablespoons butter over low heat until golden brown, stirring constantly. Drain and cool. Sift together sugar and cocoa. Cream the butter until soft. Continue beating and add sugar-cocoa mixture. Slowly add vanilla and eggs. Beat well. Fold in nuts and whipped cream. Spread 1/3 of the chocolate mixture over ladyfingers. Repeat twice. Chill 4 hours. Slice and serve with whipped cream. Makes 12 to 20 servings.
Cream the shortening and sugar together. Add the egg and beat well. Stir in the bananas and then the dry ingredients. Pour into a greased loaf pan and bake at 350° for 45 minutes.
Line 13 x 9 x 2-inch Pyrex dish with lettuce. Sprinkle with peppers. Add layer of celery, then layer of onion and layer of frozen peas. Combine rest of the ingredients. Combine rest of ingredients and put on top, then sprinkle top with cheese. Refrigerate overnight. No cooking; no salt.
In large saucepan, brown bacon. Cook onion, celery with garlic and basil until tender. Stir in soups, water, tomatoes, macaroni and salt. Bring to boil, cover and reduce heat. Simmer 15 minutes. Add cabbage and zucchini; cook 10 minutes more until done. Stir occasionally. Makes 8 cups.
Dissolve gelatin in hot water; add cold water, vinegar, mayonnaise, salt and pepper. Blend well with rotary beater. Refrigerate until	partially congealed, about the consistency of honey. Whip until fluffy. Fold	in vegetables and tuna. Pour into 6 cup mold.	Refrigerate at least 4 hours. Serves about 10 people.
In small bowl, soak bread crumbs in milk, about 5 minutes. In large bowl, combine meats, egg, salt, pepper, allspice and breadcrumb mixture; toss gently with fork just to combine. Using hands shape into 30 meat balls. In hot butter in large skillet, saute meat balls, half at a time, until they are browned and cooked all the way through, about 10 minutes. Remove meat balls as they are cooked and place in large bowl. Remove skillet from heat; add flour to drippings in skillet, stirring until smooth. Add bouillon cube, then stir in 3/4 cup boiling water. Bring to boiling over medium heat, stirring until bouillon is dissolved and mixture is smooth. Add cream and milk; simmer gently, stirring 3 minutes. Add meat balls to sauce; toss gently to coat well. Cool quickly, then cover and refrigerate overnight. To serve, reheat gently. Sprinkle with dill.
Melt shortening. Cool. Add sugar, molasses and egg. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to mixture. Chill. Form in 1-inch balls. Roll in sugar. Bake at 350° for 8 to 10 minutes. Allow to sit at room temperature for 15 minutes before forming balls.
Peel yams if you wish. Cut in chunks. Eggplant may be substituted for some of the yams. Simmer butter, garlic and ginger 5 minutes. Add herbs and spices; simmer. Add milk; simmer. Squeeze 1 1/2 lemons to curdle the milk. Add to vegetables or use sauce for other curry dishes. Increase cayenne for a hotter curry. Serve with yogurt and condiments (nuts, coconut, banana, chutney, raisins, etc.).
Combine flour, broth and oil; stir until moist. Divide in 3 balls, sprinkle flour on top. Roll them, cut in strips. Place in hot broth and cook 15 minutes or until tender.
Melt butter and brown sugar. Stir in 1/2 cup white sugar, egg yolks, flour and nuts. Last fold in egg whites. Grease 13 x 9-inch pan. Cook at 350° for 40 to 45 minutes. Roll in powdered sugar.
Mix marinade ingredients well. Cut cauliflower, carrots and celery into bite-size pieces. Combine all ingredients in large container (at least 3 qt.). Refrigerate and marinate 24 hrs. tossing frequently. You could also add whole button mushrooms.
Wash carrots, apples and celery. Grate carrots into salad bowl. Add raisins. Chop apples, celery and nuts and add to salad bowl. Combine mayo, salt, sugar and lemon juice. Mix well. Add to Salad bowl, mixing well. Serve on top of lettuce leaves. Sprinkle extra raisins and nuts on top if you wish.
Mix margarine, sugar, & eggs together. Add flour a little at a time. Add vanilla and nuts. Pour into greased pan real thin. Bake at 325 until light brown.
Mix all well and add enough milk to make moist. Shape into a loaf and bake at 350° for 1 hour.
Mix together dry cake mix and oleo. Add slightly beaten egg. Mix all together to form a soft ball of dough. Press into greased jelly roll pan. Drizzle canned milk (Borden Eagle Brand) over the entire top. Sprinkle on nuts and chips. Bake at 350° for 25 minutes. Cut into squares while warm.
Place in blender. Mix on medium speed for 3 minutes. Pour into greased pie pan and bake at 350° for 40 minutes. Allow to cool and serve with whipped topping.
Remove crusts from all bread. Roll each slice flat and very thin. Mix Blue Cheese, mayonnaise, egg and cream cheese. Spread on each slice of bread. Put 1 spear of asparagus. Roll up and slice. Dip each piece in butter. Freeze. Brown in 350° oven till brown.
Mix all ingredients in a glass baking dish and bake in oven 14 minutes at medium setting. Cut into squares while hot and serve on Triscuits or your favorite cracker.
Put all ingredients in bowl, except chocolate chips. Mix by hand; do not use mixer. Add chocolate chips. Bake at 325° about 50 minutes. Check it at 35 minutes. Can use tube or long pan.
Dissolve yeast in warm water. Scald milk and add butter, sugar and salt. Mix well and let it cool to lukewarm. Add 1 cup flour and beat well. Mix in eggs and yeast. Beat well. Gradually add enough flour to make a soft dough, beating well. Cover and let it rise in a warm place until double in size. Push it down and with lightly greased hands, shape into rolls. Place on lightly greased cookie sheet. Cover and let them rise until double in size. Bake in hot oven at 400° until brown, about 12 to 15 minutes.
Beat egg whites, adding 1/2 cup sugar; beat until stiff. Beat 1/2 cup sugar into egg yolks. Add rest of ingredients (crumbs, nuts, extract and salt). Fold into egg whites. Pour into a greased 9-inch pie plate. Bake for 25 minutes at 350°. Cool and cover with whipped cream.
Cook chicken. Remove from bone and cut in small pieces. Place in 13 x 9 x 2-inch pan. In a saucepan, mix and bring to a boil soup and broth. In a bowl, mix melted margarine, pepper, flour and buttermilk. Mix thoroughly to form a batter. Pour broth and soup mixture over chicken. Add peas and spoon the batter over top. Bake at 425° for 25 to 30 minutes.
Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain and put half of potatoes in greased crock-pot. Top with half of onion, flour, salt and pepper. Layer with potatoes and onion, salt, pepper and flour again. Pour soup and butter on top. Cover and cook on low 7 to 9 hours or on high 2 to 4 hours. Add 4 slices American cheese to top 30 minutes before serving.
Boil carrots in water with salt until tender-crisp; drain. Place carrots, tomatoes and herbs in a 1-quart buttered casserole. Mix crushed cheese crackers and almonds with melted butter and use to top casserole. Bake at 400° for 15 to 20 minutes. May be made early in the day and reheated. Serves 4.
Cook unpeeled potatoes until nearly done. Peel and slice into large baking dish. Add other ingredients. Bake at 350° for 1 hour.
Heat oven to 350°. Mix sugars and margarine in a large bowl. Stir in pumpkin, vanilla and egg. Stir in remaining ingredients, except frosting and 1/2 teaspoon cinnamon. Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool. Mix frosting and 1/2 teaspoon cinnamon; frost cookies. Makes 4 dozen.
Blend ingredients in blender. Add honey to taste. Adjust cayenne according to heat desired, 3 teaspoons is real hot!!! Refrigerate.
Reserve 1 cup of potatoes for topping. Combine remaining potatoes with other ingredients. Pour into 1 1/2-quart casserole. Put remaining potatoes on top and bake at 375°, uncovered, for 25 minutes until bubbly. Makes 4 to 6 servings.
Heat sour cream to lukewarm. Stir in sugar, soda and salt. Dissolve yeast in 1/4 cup warm water. Add egg, shortening and flour. Knead gently. Turn dough onto floured board. Roll into an oblong, 24 x 6-inches. Spread with 2 tablespoons butter and sprinkle half lengthwise with mixture of brown sugar and cinnamon. Fold other half over. Cut into 3/4-inch strips and twist each strip. Place on greased baking sheet pressing both ends of twists to baking sheet. Cover and let rise until double, about 1 hour. Bake at 375° for 12 to 15 minutes. Frost, when cool, with mixture of powdered sugar, 2 tablespoons butter, extract and 1 to 2 tablespoons warm water.
Pour milk and pudding mix into a medium bowl. Beat with a wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping and half of crushed cookies. Place 1 tablespoon of crushed cookies in bottom of 8 ounce plastic or paper cups; fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. If desired, decorate with gummy worms or gumdrop flowers to resemble flower pots. Refrigerate for one hour. Makes 8 to 10 servings.