HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ground chuck, eggs, vegetable soup, tomato sauce, cracker crumbs and Worcestershire sauce in a large bowl; mix lightly until blended. Shape into meat loaf. Bake at 400° for 1 hour or until richly glazed. For finished touch, mix small amount of brown sugar and honey for topping and heat meat loaf an additional fifteen minutes.
Mix real good.	Pack in glass or stone jug.	Be sure cabbage is under broth. Let stand for 4 or 5 days. Check to see if sour enough. If it is, put in clean jars and seal. Put in boiling water bath and heat long enough to seal. If cabbage is not sour as you would like, let it stand another day.
Blend sugar, oil and vanilla with eggs. Stir in zucchini. Sift together dry ingredients and combine with zucchini mixture. Fold in raisins and nuts. Pour into greased and floured bread pans. Bake at 350° for 50 to 60 minutes.
In a large saucepan, place shortening, 2 cups water, sugar, raisins, salt and spices. Bring to a boil, boiling for 3 minutes. Let cool. Add flour and baking powder alternately to raisin mixture. Dissolve baking soda in 3 teaspoons water and add to mixture. Mix in nuts and vanilla. Pour into two 9 x 5-inch loaf pans that have been greased and floured. Bake at 325° for 1 1/2 hours.
Beat eggs. Add sugar, salt, cinnamon and milk; mix. Add margarine to the cooked potatoes; add with egg and milk. Beat well. Pour into an unbaked pie crust. Bake at 450° for 10 minutes, then set oven to 350° for another 30 to 40 minutes, or until firm.
Drain all beans. Toss vegetables in a large bowl. Thoroughly mix sugar, oil and vinegar. Pour over vegetables. Cover and set in refrigerator for at least 8 hours, tossing several times. Serve chilled. Makes about 8 servings.
First, dissolve jello in water. Then fold in, all at once, the strawberries, pineapples, bananas and nuts. Pour half of mixture into serving bowl. Put in refrigerator and chill until firm. Remove from 'frige and spread top with sour cream. Gently spoon remaining mixture over sour cream. Refrigerate overnight.
In mixer, cream Crisco, sugar and eggs. Mash 3 bananas with potato masher to make approximately 1 cup. Sift together flour, baking soda and salt; add to creamed mixture. Add bananas and mix. Add vanilla and chopped nuts. Put into greased loaf pans. Bake 1 hour at 350°. Makes 2 loaves.
Pound chicken breast until thin on one half. Put 1 ounce shrimp and 1 ounce crabmeat on pounded half of breast. Fold over and pin together with toothpicks. Dip in egg wash and then in breading mix. Bake in 375° oven for 20 minutes. Serve on bed of rice and top with Hollandaise sauce. Serves 4.
Cream together the butter and sugar. Add the remaining ingredients. Put in an 8 x 8-inch greased pan. Bake for 20 minutes at 350°. Frost with chocolate frosting.
Mix cheese and margarine. Add flour and salt, sifted together. Add egg and water that have been beaten together. Put into wax paper and refrigerate overnight. Roll out on floured board and cut with biscuit cutter. Bake at 400° until edges brown.
Preheat oven to 375°. Cream together butter, sugar and brown sugar. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda. Mix the first 6 ingredients together. Then add the chips, grated candy bar and nuts. Make golf ball-sized cookies 2 inches apart on ungreased cookie sheets. Bake 6 minutes. Makes 112 cookies.
Prepare cake mix as directed on package, baking in a 13 x 9-inch pan. Cool 15 minutes, then poke holes down through cake with utility fork.
Mix all ingredients together and roll in powdered sugar. Let stand 11 minutes and roll again in powdered sugar.
Boil chicken and remove from the bone. Place into bottom of a 13 x 9-inch pan. Drain vegetables and pour over chicken. Pour in 2 cups chicken broth and cream of chicken soup. Mix well. Mix flour, margarine and milk together. Pour over pie. Bake at 350° for 30 minutes.
Chop squash. Boil squash and onion just until onion becomes clear. Drain well. Place into baking dish. Pour melted margarine over. Mix soup with water as directed. Put bread crumbs on top of squash mixture and pour soup over. Bake at 350° for 30 minutes. Serves 4 to 6 people.
Mix together the flour, sugar, salt and cinnamon. Then add vanilla and chopped walnuts. Stir in the chopped apples and oil. Heat oven to 350°. Oil muffin tin and fill half full. Bake for 20 to 25 minutes.
Cream shortening, sugar and vanilla. Add pineapple and eggs. Sift flour, salt, baking powder and baking soda, then add to other ingredients. Drop on greased cookie sheet. Bake at 325° to 350° until slightly brown.
Cook chicken broth, onions, celery and salt with half of the cooked potatoes. Mash this mixture together. Melt butter in saucepan; whisk flour in and gradually add milk. Mix all together. Add the other half of the potato chunks.
Mix dry ingredients together (cornmeal, sugar, salt and flour). Beat 6 egg yolks, then stir in vanilla flavor, cream and margarine. Beat on 3 speed. When finished mixing all ingredients together, then put in pie shell. Cook pie shell for 9 minutes on 400°, then put in ingredients. Put nuts on top of mixture, then cook on 425° for 40 minutes.
Heat carrots, potatoes and onion until boiling, about 5 minutes. Add mixed vegetables. Cook slowly until vegetables are tender.
Wrap bacon around hot dogs so ends overlap. Lay in single layer with bacon ends down, in shallow dish. Sprinkle with 1/2 cup brown sugar. Cover dish and bake 30 minutes at 350°. Uncover and bake another 15 minutes.
Beat cream cheese, sugar and 1 Tbsp. milk in large bowl until smooth. Gently stir in 1/2 of the whipped topping, spread over crust. Pour 2 cups milk into large bowl. Add pudding. Beat with wire whisk two minutes. (Mix will be thick.) Pour over cream cheese layer and refrigerate four hours. Just before serving spread remaining whipped cream over pie.
Preheat oven to 275°. Mix crushed chocolate wafers and margarine. Press into a 10-inch pan; bake for 10 minutes. Cool. Make custard of egg yolks, 1/2 cup sugar, flour and milk. Cook in double boiler until thick. Melt chocolate. Add 1 1/2 cups custard and 1 teaspoon vanilla; spread over chocolate crust. Add gelatin, dissolved in cool water, to remaining warm custard. Beat egg whites. Add 1/2 cup sugar and cream of tartar. Fold whites into custard. Add the sherry. Spread over black bottom. Chill. Top with whipped cream and grated chocolate.
Flour pork and brown in drippings. Remove to pot; cook onions. Add chile to meat and onions in pot. Add remaining ingredients and stew until mixture is slightly thickened. Freezes well. Yield: 6 to 8 servings.
Microwave potatoes and water in covered micro-safe bowl on High for 14 to 16 minutes. Stir after 8 minutes. When done, drain potatoes and set aside. Microwave cheeses and dressing in separate bowl on High for 1 1/2 to 2 minutes, stirring after 1 minute. Stir into potatoes. Add onions and bacon bits, mixing lightly. Serve warm or refrigerated.
Cook potatoes, carrots and celery in boiling water. When soft, put through strainer. Scald milk; add potatoes, carrots and celery. Add dry ingredients. Stir until well mixed. Add butter. Cook 1 minute; sprinkle with chopped parsley.
All cheeses should be at room temperature. Mix all except 1/2 pecans and parsley. Form into a ball and roll in remaining pecans and parsley. Let set in refrigerator over 6 hours.
Put cut Linkettes on bottom of a buttered dish. Put sauerkraut on top. Place potatoes on top of sauerkraut. Mix soup, mayonnaise and margarine and pour over the potatoes. Sprinkle paprika on top, if desired.
Mix all ingredients except crackers. Place in buttered casserole dish. Top with crackers. Bake at 350 degrees for 1 hour.
Brown ground round. Add onions and celery and cook 2 minutes. Add rest of ingredients and cook on low for 15 minutes, lid on. Serve on sandwich buns. Enjoy.
Layer 1 package crescent rolls in 9 x 13-inch pan. Cream together soft cream cheese, egg and sugar; blend well. Pour over crescent crust. Carefully layer remaining rolls on top of filling. Sprinkle small amount of cinnamon on top. Bake at 350° for 35 minutes.
Blend cottage cheese and softened cream cheese together. Add sugar, 1/2 cup at a time. Beat eggs and add. Add this combination and remainder of ingredients. Mix well, put into a greased spring pan. Bake at 325° for 1 hour. Turn oven off and leave in oven another 2 hours.
Mix all ingredients together except apples and walnuts. When all mixed add apples and walnuts. Put in a greased 8 x 8-inch pan, (or loaf pan). Bake at 350° for approximately 45 minutes. (Insert toothpick to see if done).
Chop onions and brown onions, meat and butter. Mix in all other ingredients and cover with 2 cups of water. Simmer for 1 hour.
Grease large casserole dish with Pam or similar spray. Mix corn and beans together. Stir in other ingredients. Cover with crumbs and almonds. Bake at 350° for 45 minutes.
Set aside 1 cup cake mix for topping. Add egg and margarine to remaining mix and blend well (pasty). Spread into greased and floured 9 x 13-inch pan.
In big mixing bowl, beat eggs; add bananas (mashed with fork). Mix good. Add sugar, salad oil and nuts; beat until well mixed. Add dry ingredients; mix until blended. Pour into greased loaf pan. Bake at 350° for 55 to 60 minutes. Cool before cutting.
Beat up egg and add to meat. Mix in onion and bread. In separate bowl, mix together all dry ingredients. Add this to meat mixture. Add milk (first 1/4 cup); mixture should be wet. If too dry, add more milk. Roll into very small balls and brown in frying pan. Add water to cover meatballs and simmer 30 minutes. When meatballs are done, thicken remaining water with cornstarch or flour for gravy.
Mix sugar, cornstarch and water in small saucepan. Cook until thick. Add dry jello and vanilla. Add strawberries and pour into a baked pie crust.
Mix first 3 ingredients in large bowl. Melt chocolate in double boiler on very low until very thin. Pour in bowl and toss well until coated. Then spread on wax paper until cool, then break up.
Mix together and pour into pie plates lined with pie crust and bake at 400° for 1/2 hour.
Crush cookies in a ziploc bag. Pour cold milk into large bowl and add pudding mix. Beat for 2 minutes. Let stand for 5 minutes after beating. Stir in cool whip and 1/2 of the crushed cookies. Place 1 Tbsp. of crushed cookies in each cup. Fill the cup 3/4 full with pudding mixture and top with remaining cookies. Refrigerate until ready to serve. Garnish with gummy worms before serving.
Mix all together, except 1 c. cheese. Put in 9 x 13 pan. Put cup of cheese on top. Bake 1 hour at 350 degrees.
Preheat oven to 375°. Mix all ingredients in large mixing bowl. Drop dough by spoonfuls onto foil covered cookie sheets. Bake 10 to 12 minutes. Frost when cool (optional).
Brown and drain ground beef and onion. Add chili, garlic salt, Tabasco sauce and oregano. Stir in Velveeta cheese until melted. Serve warm with Tostitos.
Grease and flour sheet. Heat oven to 350°. Beat all ingredients together. Pour on cookie sheet. Bake 15 minutes until done. Turn out on dish towel, sprinkled with confectioners sugar. Cool 15 minutes. Roll up with towel. Unroll. Spread filling in entire layer. Roll back and chill.
Brown in oil the onion and mushrooms. Add broth and simmer for 10 minutes. Add chicken and carrots and simmer another 15 minutes. Add bok choy and simmer about 5 minutes. Serves 4.
Mix all ingredients together in a bowl. Let it stand overnight. Some miniature marshmallows can be added, if desired.
Drain cherries and halve them. Save juice. Dissolve jello in the hot water. Add grape juice, Cola and 1/4 cup cherry juice. Cool. When it begins to set, stir in pecans and cherries. Pour in 8 x 8-inch dish or salad mold. Chill. Serve on lettuce leaves if desired.
Mix cereal with sugar, flours, soda and salt. Use a very large bowl. Add eggs, oil and milk. Store in a covered container in the refrigerator for up to 6 weeks. To bake, fill muffin tins that have been sprayed with Pam, 2/3 full. Cook at 400° for 15 to 20 minutes.
Melt butter in 8 or 9-inch cake pan; mix in celery, dill, poppy or sesame seed and onion. Cut biscuits into 1/4's, dip in butter and seed mixture. Toss pieces with Parmesan cheese a few at a time. Return to cake pan; bake at 400° for 15 to 20 minutes until golden brown.
Pour into long greased pan. Bake at 350° until done (30 minutes).
Put 8 cups milk on stove; heat to boiling point. Keep 1 cup of milk to mix in flour and pumpkin. Separate egg whites; beat until stiff. Add sugar and hot milk to flour, pumpkin, spices and egg yolk mixture. Pour your hot mixture over egg whites; mix well. Put into pie shells; bake at 375° for 50 minutes. Makes 8 (4) pies.
Mix all of the ingredients together thoroughly in a 9 x 13-inch pan. Bake at 350° for approximately 30 minutes (test with toothpick for doneness).
Brown ground beef, chopped onions and bell pepper in skillet until done. Drain and set aside. In mixing bowl, mix all other ingredients, except mushrooms and cheese. Pour meat mixture half and half into the pie shells. Half mushrooms and cheese; put half and half into pie shells. Pour half of the milk mixture into each pie shell. Bake at 350° for 20 to 25 minutes.
Sift dry ingredients. Add eggs, butter and sugar. Alternate dry ingredients with buttermilk. Do not overbeat. Add blackberries. Bake in floured and greased Bundt pan for 1 hour at 350°.
Put all ingredients except pecans in blender container. Cover; blend 20 seconds or until fruits are finely chopped. Add pecans. Cover. Turn motor on and off several times to coarsely chop pecans. Chill.
Cut small opening around stem on top of peppers. Rinse out seeds and place in pot. Boil to soften slightly. Meanwhile, mix chopped meat, boiled white rice, chopped onion, 1 1/2 cans Italian stewed tomatoes and seasoning. Drain and place peppers in baking dish. (Peppers can be stuffed, then cut 4 slits around each pepper.) Bake at 300° for 1 1/2 hours, draining frequently. Last 1/2 hour, pour remaining stewed tomatoes in dish covering peppers. Cook additional 10 to 15 minutes after spreading cheese on top so cheese can melt.
Dissolve jello in boiling water; add grated lime rind and juice. Beat egg yolks slightly; slowly add to jello. Add milk, bitters (and sour cream, if you use only 1 egg yolk). Stir until blended. Chill until slightly thickened. Beat egg whites until stiff peaks form. Fold into jello mixture. Add coloring and blend well. Pour into cooled baked pie shell. Chill until firm. Garnish with twisted lime slices.
Mix brown sugar, butter, corn syrup, cream of tartar and salt in an 8-quart saucepan. Bring to boil. Stir constantly over medium heat. Boil 3 minutes. Remove from heat and add baking soda. Stir well until foam disappears. Pour over popped corn and nuts in a large roasting pan.
Crumble the Oreo cookies, then mix the remaining ingredients together. Pour the crumbled cookies on top.
Mix in large bowl soup, chicken, chilies and milk. Sprinkle half bag of chips in 9 x 13-inch pan. Pour half soup mix over chips; layer with cheese. Then begin again with chips, soup and ending with cheese. Bake at 350° for half hour. Serves 6 to 8 people.
Cut off bread crusts. Cut bread into squares of 4 or use round cookie cutter. Mix curry and mayonnaise. Toast rounds or squares on one side. Butter other side. Spread mayonnaise and curry on buttered side. Top with a shrimp and a little of the mayonnaise-curry mix on the shrimp. Top with shredded cheese. Run under broiler or in oven until bubbly.
Prepare noodles as directed on package. Place cooked noodles in casserole dish. Mix tuna, English peas and mushroom soup together and pour over noodles; bake at 450° for 30 minutes or until top is brown.
Sprinkle chicken lightly with salt. Brown chicken in hot oil, about 15 minutes. Remove from pan.
Cook egg in butter in 10-inch frypan. Push to one side and cook onion and mushrooms. Add rice and soy sauce to taste.
Chop and fry bacon. Brown onions after chopping. Combine with remaining ingredients. Mix and bake, uncovered, for 1 hour at 350°. May want to bake a little longer. I mix brown sugar, vinegar, chili sauce and Worcestershire sauce together to add to bean mixture.
Layer ingredients in order given. Let set until ready to serve. Then stir together good. Enjoy.
In small bowl, beat together egg white and water. Stir in pecans, stirring until all surfaces are moistened. Mix together sugar, salt and spices; sprinkle over pecans, mixing well.
Combine cream cheese and milk; beat until smooth. Add chicken, pimento, onion, salt and pepper. Stir well. Separate dinner roll dough into 2 rectangles, firmly pressing perforations to seal. Cut each rectangle into four 4 x 5-inch rectangles. Place heaping tablespoon chicken mixture on each. Fold sides and ends of dough toward center; moisten edges with water and pinch to seal. Shape into biscuits. Place seam side down on cookie sheet. Brush with melted butter and sprinkle with bread crumbs. Bake 25 minutes or until golden brown at 350°. Freezes well.
Mix all ingredients together and put in casserole dish sprayed with Pam. Put reserved stuffing on top of dish and bake at 350° for 30 minutes. You can sprinkle light cheese on top when done baking, before serving.
In large skillet, brown meat (do not drain). Add peppers and onions. Cook until tender. Add remaining ingredients and heat thoroughly. Place in 2-quart casserole dish. Bake at 350° for 1 hour.
Melt margarine and chips in a saucepan. Sift together flour and sugar; add to margarine mixture. Add nuts. Pour into greased and floured 9-inch pie pan. Bake at 325° for 25 minutes.
Mix ingredients together. Bake at 350° for 30 minutes. Serve with plain crackers.
Melt butter in large saucepan. Saute onion and celery until very tender. Mix tomatoes with chicken broth, onions, celery and butter in a blender jar; blend until smooth. Pour into the saucepan and add the marjoram, basil, salt and pepper. Bring mixture to a boil over medium heat. Add rice and stir. Cover, reduce heat to low and simmer about 15 or 20 minutes or until the rice is tender. Serve with grated cheese. Makes 4 servings.
Saute onion, bell pepper and garlic in butter. Add green chiles, flour, half and half and Velveeta cheese. Stir until cheese is melted. Add uncooked, cleaned shrimp. Simmer until shrimp begins to get done (don't cook too long because it will be baked again). Cook fettucine al dente. Put fettucine in a buttered 9 x 13 x 2-inch baking dish and top with shrimp sauce and Parmesan cheese.
While potatoes cook, in a large skillet toss and brown chicken in oil over high heat 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add salsa and corn; toss until heated through. Time: 20 minutes. Serves 4.
Melt oleo over medium heat. Add peanut butter and stir until melted. Add powdered sugar, syrup, nuts and vanilla. Mix well. Spread into 9 x 13-inch pan. (Note: Can use crunchy peanut butter and omit walnuts.) For easy pan removal, line pan with aluminum foil so it sticks up about 1 inch above the sides and grease. When ready to cut into pieces, pull up on aluminum foil and remove from pan. Pull aluminum foil away from candy and cut with sharp knife or pizza cutter.
Beat together oil, molasses, sugar and egg. Add flour, soda, salt and spices. Mix well. Roll into 1 inch balls. Dip in sugar. Place on greased cookie sheet. Bake 8 minutes at 350°.
Cream together the sugar, Crisco and oleo until creamy. Separate eggs and add yolks, one at a time. Add soda to buttermilk. Add buttermilk and flour alternately. Add coconut, vanilla and chopped pecans. Fold in beaten egg whites. Bake at 325° for 25 to 30 minutes. Makes 3 layers.
Combine all ingredients in roaster. Bake at 250° for 5 hours. Do not stir.
Cook chili following directions on package mix. Layer ingredients as follows: corn chips, hot chili, cheese, lettuce, onion, tomatoes, sour cream and olives.
Remove tough ends of lower stalks from broccoli; wash broccoli and separate into spears. Arrange spears in a baking dish with stem ends toward outside of dish; add water. Cover with plastic wrap and microwave on High for 7 to 8 minutes or until tender; drain. Combine onions and butter in a microwave dish; cook, uncovered, at High for 2 minutes. Stir in pimiento and remaining ingredients. Microwave, uncovered, at High for 1 minute. Pour onion mixture over broccoli before serving.
Melt caramels and 1/3 cup evaporated milk in microwave 2 minutes; stir. Heat another 1 to 2 minutes, until smooth. Heat while cake in oven.
Preheat oven to 325°. Grease and flour Bundt pan. In a large bowl, combine all ingredients except apples and nuts. Beat for 3 minutes. Add apples and nuts. Mix well. Pour into Bundt pan. Bake 50 to 65 minutes.
Mix pretzels, margarine and sugar together. Press into a 9 x 13-inch baking pan. Bake at 350° for 10 minutes. Mix sugar, cream cheese and whipped topping together. When the pretzel crust has cooled, place cream mixture on top of crust.
Mix last 6 ingredients and pour over first 5 ingredients. Mix well and refrigerate at least 4 hours or overnight.
Blend all ingredients thoroughly. Spoon onto wax paper and shape into ball. Wrap and chill. Serve with crackers.
Mix first 3 ingredients and let cool, then add remaining ingredients. Grease 5 (No. 2) gold-lined cans and fill half full with mixture. Bake in a 300° oven for 1 hour and 10 minutes. Remove from cans and wrap in foil. Keeps a long time; may be frozen, also.
Brown sausage in skillet; remove and drain. In same pan, cook vegetables until tender. Add sausage and cashews; cook 2 minutes, until warm. Serve over rice. Makes 6 servings.
Mix all ingredients at once and bake in layers for 25 to 30 minutes at 325°.
Combine graham cracker crumbs, butter and sugar. Press crumbs evenly onto bottom and about 3/4 inch up side of 9-inch spring-form pan.
Cream butter, shortening and sugar. Add eggs, one at a time, and beat well. Add dry ingredients alternately with milk, blending well. Add vanilla. Pour into greased tube pan. Bake at 325° for 70 minutes.
Preheat oven to 350°. Boil chicken breasts in enough water to cover. Reserve 1 1/2 cups broth. Remove bones and skin from chicken; cut into pieces.
Mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups.
Mix milk and juice until thickened. Fold in Cool whip. put in pie shell, cover and chill. Spread Cool Whip on top when serving.
Mix broccoli, water, onion and butter in pan; bring to boil (hard). In another pan, mix Cheez Whiz, soup and milk. Bring to hard boil. Mix together in one pan with rice; pour into casserole dish. Cover with foil and lid. Leave sitting on top of oven for 1 hour (not in oven). Put oven at 250° or higher.
Drain tomatoes overnight and towel dry. Mix mayo, sour cream and curry well. Stir mixture with tomatoes. Top with fresh chives. Bake at 350° for 30 minutes.
Mix all together in a large pot on stove. Heat on low heat for 5 hours. Makes 5 quarts.
Prepare cranberries, nuts and orange peel. Mix together. In another bowl mix together flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice and egg to moisten. Fold in the cranberry mixture. Spoon into greased and floured pan. Bake 60 minutes at 350°. Cool on rack for 15 minutes. Remove from pan to cool.
Mix all ingredients in bowl. With hand, roll in ball and put in center of 9-inch pie plate. Mash and spread dough to sides and in bottom. Flute edges. Bake in 325° oven until brown.
Mix all ingredients in bowl; pour into buttered (or Pam) dish. Cook, uncovered, 30 minutes at 350°. This is great for leftovers!
Mix the cream cheese, 1/2 cup sugar, eggs and 1/4 teaspoon vanilla together; pour into graham cracker crust. Bake at 375° for about 20 minutes. Cool completely.
Mix all together and cook until thickened. Remove from heat. Add about 1 tablespoon butter and teaspoon vanilla.
Mix the first 7 ingredients together; season with salt and pepper. Pour into a 9 x 13-inch casserole dish. Melt margarine and toss with crushed cracker crumbs. Spread on top of casserole and bake in a 350° oven for 45 minutes.
Soak bread in milk; squeeze out. Mix beef, bread, egg, garlic, cheese, salt and pepper. Mix with hands very thoroughly. Form into size meatballs desired. Place on baking sheet. Place in 375° oven until browned. Cook meatballs in your favorite spaghetti sauce slowly for 2 hours.