HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer the foods like this: Bottom and top layer to have a layer of hamburger. Can also have a middle layer of hamburger. Top hamburger with sliced raw potatoes, the other vegetables and half of the soups. Then, repeat layers, ending with the last layer of hamburger. Bake at 350° for at least 3 hours. May need to add water.
Brown ground pork; season with salt and chopped garlic. Boil chicken; take off bone and cut in small pieces. Boil shrimp; dice and set aside. Heat oil in wok or frying pan. Stir and fry 3 cups vegetables at a time; season and drain. You will need a very large bowl for mixture. Should be cool enough to handle, or you can make it ahead of time and refrigerate. Place handful in corner of wrapper and roll over. Pull sides together in a triangle; moisten corners and roll again. Deep fry in hot oil to a golden brown.
Beat egg whites and salt until stiff. Add gradually sugar at low speed of mixer. Continue to beat 5 more minutes. Fold in vanilla, chips and candy.
Soften butter and beat until fluffy. Add sugar and cream. Then lemon juice and grated rind. Add the syrup and the cornstarch, mixed with a little water. Then add the rest of the water. Last, beat the 4 egg whites until slightly stiff and fold into mixture. Pour into unbaked pie shells. Bake at 375° until firm. Makes 2 thick pies.
Put Twinkies in bottom of 9 x 13-inch baking dish. Mix pudding as directed on package. Layer pudding over Twinkies. Drain pineapple good, layer over pudding. Layer sliced bananas next. Cover all with Cool Whip. May top with chopped nuts and cherries. Serve chilled.
Bring the first 2 ingredients to a rapid boil in a large pan. Boil 9 minutes or to soft ball stage (135°), stirring constantly. Remove from heat and add the chocolate chips, butter or margarine and vanilla. After blending these ingredients thoroughly at low speed on electric mixer, beat at medium speed for about 10 minutes. It will begin to thicken. Pour into a buttered 9 x 13-inch pan. Chill in refrigerator about 2 hours, until firm. When firm, cut into pieces. Yields 5 pounds.
Bring water to boil. Add beans and cover. Cook until tender. Mix remainder of ingredients in small bowl. Pour over hot beans and toss to coat. Serves 8.
Combine cucumbers, onions, peppers and salt. Soak 3 hours in ice water, then drain. Add sugar, vinegar, turmeric, celery seed, cloves and mustard seed. Boil until pickles change color. Can in jars.
Combine all ingredients. Pour into greased pie pan. Bake 25 to 30 minutes at 325°. Do not overbake. Melt oleo in pie pan. This will grease pan and melt oleo at same time.
Mix first 5 ingredients. Thin the mayonnaise with milk and mix in. Refrigerate until ready to serve. Then fold in chow mein noodles and serve on lettuce leaf. Also good for pita pocket.
In a medium size non-stick skillet, brown beef. Drain grease. Add tomatoes or tomato sauce, tomato paste, garlic powder, parsley, oregano, salt and pepper. Simmer for 20 minutes.
Rub chuck roast with meat tenderizer and place in refrigerator for 4 hours. Make a marinade from remaining ingredients. Remove roast from refrigerator; slice into serving size slices. Place meat in marinade for 4 hours or overnight. Broil or barbecue meat until done.
Preheat oven to 325°. In 10-inch spring-form pan, mix graham cracker crumbs, brown sugar and butter. Pat mixture into bottom of pan. Bake 5 to 8 minutes or until puffy. Set aside.
Follow the directions on box of cake mix. Add pudding mix and chocolate chips. Bake in Bundt pan.
Heat oil in skillet. Add onion, green peppers, rice and beef. Stir over high heat until lightly browned. Add tomato sauce and remaining ingredients. Mix well and bring to a boil. Reduce heat to low, cover and simmer 25 minutes, stirring occasionally.
In a mixing bowl, stir together flour, 2 tablespoons granulated sugar, baking powder and salt. Cut in 1/2 cup butter/margarine until mixture resembles coarse crumbs. Make a well in the center. Combine egg and milk; add all at once to dry mixture. Stir just until dough clings together. Knead gently on a lightly floured surface for 15 strokes. Roll dough into a 15 x 8-inch rectangle. Brush with 1 tablespoon melted butter. Combine pecans and 3 tablespoons brown sugar; sprinkle over dough.
In a mixing bowl, combine flour, baking powder and baking soda. Cut in shortening until the mixture resembles coarse crumbs. Stir in the cheese. Add buttermilk; stir just until the dough clings together. On a slightly floured surface, knead the dough lightly until easy to handle. Roll into a 12-inch circle. Cut into 8 wedges. Begin at wide end of wedge and roll toward the point. Place biscuits point side down on a greased baking sheet. Bake at 450° for 12 to 14 minutes or until golden brown. Serve warm.
Place first 4 ingredients in pan. Cook to a soft-ball stage, 234°. Remove from heat, add vanilla and peanut butter. Beat until it begins to stiffen. Pour into a buttered 8-inch pan or plate. Makes 1 1/4 pounds.
Wash and cook potatoes, with peeling on. Let cool, then peel and cut into small chunks. Add sweet pickles, celery, onion, eggs, sugar, salt, salad dressing, celery seed and mustard. Mix well. Let set for 1 hour, then refrigerate. Better the next day.
Oil rectangular baking dish (9 x 12-inch). Combine ingredients. Top with can of Vegalinks rolled in oil. Cook at 350° until bubbling hot.
Combine cream cheese and yogurt. Blend until smooth. Stir in remaining ingredients. Chill. Serve with fresh fruit. Yields 8 servings.
Cook the potatoes in pot of boiling water until just tender. Drain. Transfer to a large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 teaspoons vinegar and mustard in a small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill and bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs. Makes 4 servings.
Mix beef, eggs, chili powder, salt and pepper. Shape into 1 1/2-inch balls. Place in 2-quart casserole. Microwave on High until meatballs are set and lose pink color, 4 to 7 minutes. Drain and stir in remaining ingredients. Cover and cook in microwave at High temperature until mixture is bubbly and onions are tender, 4 to 7 minutes. Stir after half of cooking time. Let stand until rice is tender, 2 to 3 minutes.
Mix dry ingredients in a large bowl. Mix egg substitute, nuts, water, applesauce and pumpkin. Pour all at once into dry ingredients; blend lightly. Bake in 2 greased loaf pans at 350° for about 1 hour. (Test with toothpick.)
Heat oven to 350°. Prepare lasagna noodles according to package directions. In a medium bowl, combine the Ricotta cheese, shredded Mozzarella, egg, spinach and salt. Place one noodle on work surface and spread 1/2 cup of cheese/spinach mixture over the noodle. Roll up noodle, jelly roll style. Repeat with remaining noodles. Spread 1 cup of tomato sauce over the bottom of a casserole dish. Place the rolled-up noodles with the seam side down, on the sauce. Spoon the remaining sauce over the center of each Roly-Poly Lasagna. Cover lightly with foil and bake 20 minutes, until bubbly. Sprinkle with chopped parsley and Parmesan cheese (if desired).
Cream together cream cheese and powdered sugar. Blend in fruit cocktail. Fold in Cool Whip. Store in refrigerator.
Brown ground chuck with onions; season to taste with salt, pepper and celery salt and stir well. Add tomato sauce and simmer while noodles cook in separate saucepan. When noodles are cooked, stir them in ground beef mixture and oregano. Pour in casserole dish; top with cheese and place in hot oven, 5 to 7 minutes.
Brown the first 8 ingredients together. Add the remaining ingredients. Simmer slowly for about 30 minutes. Add some tomato juice if mixture gets too thick. Grate and add the cheese. Cook slowly for about 30 minutes more.
Mix eggs and sugar together; then add the rest of the ingredients. Mix together; pour into the pie shell. Bake at 350° for 45 minutes. Tastes similar to mincemeat.
Mix graham crackers and melted margarine in a 9 x 13-inch pan. Press into bottom of pan. Mix confectioners sugar, margarine, eggs and vanilla for 20 minutes until light and fluffy. Put into pan over graham cracker mixture. Put pineapple on top. Slice bananas over pineapple. Mix Dream Whip as directed on package. Spread over top. Sprinkle nuts over top. Refrigerate overnight, uncovered. Top with cherries before serving.
Sift together flour, powder, soda, salt and spices. Blend nuts and raisins with 1 tablespoon sifted dry ingredients. Cream shortening, then add sugars, blend in egg. Add applesauce, alternating with sifted dry ingredients. Blend in floured nuts and raisins. Mix thoroughly. Pour into lightly greased and floured pan, in 9 x 9 x 2-inches. Bake at 350° for 45 to 50 minutes. Cool.
Cook vegetables until tender; drain. Combine vegetables with chicken, soups, broth and peas. Pour into a greased 13 1/2 x 8 1/2-inch baking dish. Combine flour, milk and butter. Pour over other ingredients. Bake at 350° for 45 to 50 minutes.
Sprinkle cream of tartar over egg whites. Beat eggs to soft peaks, adding salt and sugar gradually and beating to stiff peaks. Put into greased 9 x 13-inch pan. Preheat oven to 400°; turn off. Put meringue in and leave overnight.
Drain peaches and measure juice. Heat juice to boiling point. Dissolve Jell-O in hot juice. Chill. Soften cream cheese with milk. Add nuts. Cut up peaches and add to Jell-O mixture. Congeal until firm. Serve on lettuce with mayonnaise.
Put sliced peaches in baking dish. Mix and add on top of peaches: flour, brown sugar, butter, cinnamon and salt. Bake at 350° for about 45 minutes.
Combine first three ingredients in saucepan and bring to boil. Then blend in the peanut butter and Cheerios. Mix together and press into a greased 9 x 13-inch pan. Frost with the melted butterscotch and chocolate chips.
Melt butter slowly in saucepan; add flour, cool a few minutes. Slowly add milk, then cheese and salt. Cook until thickens. Serve with tomato sauce on the side.
Mix all ingredients together using only enough mayonnaise to hold veggies together. Chill several hours. Crunchy and delicious. You might not even know it's cauliflower if you make the pieces small enough! Yields 6 to 8 servings.
Place chicken, celery and onion in a large kettle. Add a quart of water. Simmer until meat is tender. Lift meat from broth and cool. Dice. To the broth, add tomatoes, diced potatoes, meat, beans, corn and sugar. Salt to taste. Simmer slowly, stirring occasionally, for 3 hours. Makes about 6 quarts. Can freeze. Can do ahead.
Dredge fruit in flour. Add coconut and nuts. Add milk and mix thoroughly. Drop by spoonfuls onto greased cookie sheet. Bake 25 to 30 minutes in 275° oven. Store cookies in airtight container about 5 days before serving.
Preheat oven to 325°. Butter and toast bread. Cut toast into cubes and place in greased 13 x 9-inch baking dish. Sprinkle raisins over toast. Thoroughly beat eggs, 1/2 cup sugar, salt, milk, water and vanilla. Pour mixture over toast; let stand 10 minutes.
Soak beans overnight. In the morning, parboil them for 10 minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander.
Saute onion and celery in chicken stock. Boil spaghetti. Drain. Put all ingredients in large buttered casserole dish. Top with crumbs. Bake at 350° for 30 minutes or until it bubbles.
Cut each pepper into	12 wedges. Cut onion into 1/2 inch thick slices. Separate into rings. Cook peppers, onion, garlic and thyme in oil in large skillet, over medium heat, 8 to	10 minutes, stirring frequently. Remove to warm platter. Keep warm.
Mix cream cheese and sugar together until crumbled with fingers or large fork in a large baking pan. Put in the freezer and let stay until the other ingredients are prepared. Whip Dream Whip according to direction on package. Bake two pie shells with the pecans sprinkled on the bottom. Let cool. Take the cream cheese mixture out of the freezer and add gradually to whipped Dream Whip and beat in mixer until smooth. Pour in cooled pie shells and refrigerate until set. Top with one can of pie filling and serve. This makes 2 pies.
Wrap chicken breasts in bacon. Grease baking dish and cover bottom with dried beef. Place chicken on top. Mix soup and sour cream; pour over chicken. Bake, covered, at 375° for 2 hours.
Pour into well-greased 9 x 13-inch pan. May top with nuts if desired. Bake for 16 minutes at 400°.
Thaw and drain chopped spinach. Blend with rest of the ingredients. Chill and serve with rye bread.
Grate sharp cheese and mix with cream cheese. Add crushed nuts and garlic powder. Shape into two or three long rolls. Roll in chili powder until well covered. Roll in wax paper, then Reynolds Wrap. Place in refrigerator until ready to serve. Chill well.
Heat the milk in a stainless steel saucepan, over medium high heat to 180-200°. Use a candy thermometer. Do not let the milk scorch or boil over. Let the milk cool on the stove top to 120°. If the milk cools too much, you can give it a little heat to bring it back up to 120°. For the starter, you should save some from a previous batch or buy plain, unflavored yogurt from the store. Be sure to buy a brand that has a live culture such as Dannon's. Wait until the milk has cooled to 120° or when you can keep your little finger in milk comfortably and count to 10. In a small bowl, stir 2 tbsp. starter until smooth and add a little of the warm milk to warm the starter and thin it a little. Then thoroughly stir the starter into the pan of warm milk and cover the pan with a lid. Then wrap the pan with layers of clean towels and place in a warm, draft free place for 4 hours. The oven is a good place and you can warm it (not Hot!) a little (about 100°) and turn if off before you put in the pan of yogurt. If the yogurt still has not set in 4 hours, leave it longer and check hourly. If you make it late at night, you can leave it overnight. After it has set, refrigerate immediately. Excess moisture can be absorbed with paper towels placed on top of the yogurt. Be sure to save a starter for the next batch. The recipe can easily be doubled when you need a greater quantity for cooking. Makes 1 quart.
Combine ingredients. Spoon into pie crust-lined pie pan. Cover with top crust and crimp edges to seal. Slit the top crust to vent and brush crust with a little milk. Bake at 375° about 40 minutes. Cool slightly and serve.
Mix together flour, butter and pecans. Pat into the bottom of an 11 x 13-inch pan. Bake at 350° for 20 minutes. Let cool.
Mix all ingredients except sugar. Roll by hand into 1-inch balls. Bake 30 minutes at 325° on ungreased cookie sheet. Roll in sugar while hot and again when cooled.
Mix honey and barbecue sauce together. Microwave on High for 1 minute. Add cut up hot dogs. Cook 3 minutes on High in 2-quart casserole dish.
Cream sugar, shortening, eggs and vanilla; add dry ingredients and apples. Mix and bake at 350° in large glass baking dish. Let cool before removing from dish.
Combine chicken, tomatoes, potatoes, onion and okra in 5-quart crock-pot. Set on low; cook 8 hours or until potatoes are tender. Add corn, catsup and barbecue sauce. Cook 10 more minutes and serve.
Mix thoroughly first 6 ingredients. Heat oil until very hot in 7 or 8-inch skillet and add to corn meal mixture. Pour into skillet and bake at 350° for 30 minutes or until brown. You may add to this 1/2 cup grated Cheddar cheese and two jalapeno peppers. This is a version of Mexican corn bread which is very good.
Cook broccoli according to package directions until just barely tender; drain well and place in an oiled 2-quart casserole. Melt 2 tablespoons of the margarine in a saucepan. Stir in the flour; cook briefly, then add milk. Add the chicken broth and cook, stirring constantly, until thickened. Set aside. Melt the remaining 4 tablespoons margarine in 2/3 cup water. Mix with the herb dressing and walnuts. Pour the chicken broth sauce over the broccoli; sprinkle evenly with walnut mixture and bake at 400° for 20 minutes or until crusty on top. Yields 6 servings. Contains approximately 206 calories per serving.
Sift flour and place in mixing bowl. In blender container, place eggs, shortening, milk, lemon juice, bananas and sugar. Blend until smooth. Add nuts and blend until well chopped. Pour over flour and stir lightly together. Bake at 350° in a 9 1/2 x 5 1/2-inch loaf pan for 45 minutes or in 3 miniature loaf pans for 30 minutes.
Drain fruit real good before mixing with other ingredients. Prepare night before and place in refrigerator.
Bring water to boil. Add salt and macaroni; cook until tender. Drain. Add margarine or butter, milk and cheese. Stir until all is melted together.
Cream butter, sugar and Crisco. Add eggs and beat. Add everything else and beat 4 minutes. Cook 1 1/2 hours at 325° in tube pan. (If you want a chocolate pound cake, just add 4 to 6 tablespoons of cocoa when you add the flour. Also, leave out the lemon.)
Cook to soft ball stage. Remove from heat and add 1 teaspoon vanilla, a little red cake coloring and 1/2 teaspoon soda last thing. Pour over 5 or 6 quarts popcorn. Cover good and pour out on cookie sheet to cool.
Mix all together. Dip teaspoon of cookie dough into sugar. Bake at 350° for 8 to 10 minutes.
Mix sugar and cocoa together and add to the following: eggs, evaporated milk, margarine and vanilla. Mix together well and pour into a pie crust and bake at 325° for 45 minutes or until done.
Brown in pan	ground beef, bacon and onion. Pour off fat and put in crock-pot. Add beans. To mixture, add remaining ingredients. Mix well in crock-pot. Cook on low 3 to 4 hours. Or, if you prefer, put mixture in 9 x 12-inch Pyrex dish and bake at 325° for 1/2 hour.	Serves 8.
Mix sugar into the well beaten eggs. Blend in margarine. Add vanilla and vinegar. Pour into an unbaked shell and sprinkle coconut on top. Bake 50 minutes at 350° or until coconut is golden brown.
Mix flour, milk, margarine, sugar and salt together as for pie dough. Mix egg, water and bouillon. Add to first mixture.
Cream butter and sugar until fluffy. Add egg yolks, 1 at a time, beating well after each addition. Sift flour twice, adding soda the second time. Add sour cream and flour alternately. Add vanilla. Fold in stiffly beaten egg whites. Bake at 325° for 1 hour and 15 minutes.
Mix flour and sugar; bring to boil oleo, oil, water and cocoa. Pour over flour mixture and blend well. Stir in eggs, vanilla, cinnamon, soda and buttermilk. Pour batter onto cookie sheet with narrow rim and bake at 400° for 20 minutes.
Bring butter and water to a boil and remove from heat. Then stir in flour and pour into bowl with 4 eggs already beaten; mix with mixer. Pour into large greased cake pan. Bake for 30 minutes at 350°. Mix pudding, milk and cream cheese and pour on top of cooled crust. Then spread Cool Whip over top and drizzle with chocolate syrup. Refrigerate.
Dump all ingredients in an ungreased cake pan. Bake at 350° for 40 minutes.
Brown beef. Put in the remainder of ingredients and let simmer 3 to 4 hours on low.
Slice cabbage and wash. Lay cabbage in frying pan. Slice onion, green pepper and potatoes over cabbage. Pour in water and stripple drippings. Cook on high until boiled down. Reduce heat and cover. Simmer 5 minutes. Remove cover and cook until tender.
Grind cranberries and cut up orange in food chopper. Add sugar and let stand in refrigerator. Dissolve jello in hot water. Chill until syrupy. Add all other ingredients and stir well. Chill and stir again. Place in refrigerator until firm. Best made the day before serving.
Saute bacon with chopped onion until bacon is browned and onion is very tender. Add water, potatoes, salt and pepper. Cover; bring to boil. Reduce heat and simmer until potatoes are tender. Add 2 cups milk and heat the chowder until it is very hot, but not boiling.
Cream sugar, oil and eggs. Add other ingredients and mix well. Pour into greased and floured 13 x 9-inch pan and bake at 300° for 55 minutes or until done.
Mix ingredients just before serving. Pour over crushed ice or frozen ice ring. Serves 12 to 15.
Mix ketchup, brown sugar and bourbon in a saucepan. Bring to a full boil. Lower heat and allow sauce to thicken, about 30 minutes. Add sausages and cook for 10 minutes. Serve hot. Sauce may be saved in refrigerator for several days.
1. Preheat oven to 350°. Sift flour, baking powder, and salt together in mixing bowl. 2. Stir in eggs, vanilla extract, and milk continuing to stir until the mixture is smooth. 3. Beat in the flour mixture a little at a time. Then add oatmeal and raisins stirring until the batter is well blended. 4. Drop by tablespoon onto greased baking sheets. Bake for 12 minutes or until cookies are lightly browned on top.
Mix flour and	sugar in large bowl. Cook in saucepan until comes to boil margarine, cocoa	and water. Remove immediately and pour over flour mixture. Mix well. Add to mixture buttermilk, eggs, cinnamon and soda. Grease and flour a cookie sheet. (I use jelly roll pan, 17 x 11 x 3/4-inches.) Pour batter into pan.	Bake at 350°	for 20 to 25 minutes. While cake is baking combine in saucepan 4 tablespoons cocoa, 1 stick margarine and milk. Bring to boil and immediately add powdered sugar and	vanilla. As soon as cake is taken from oven, spread frosting on and sprinkle with crushed walnuts.
Dissolve Jell-O in boiling water and add all other ingredients, except sour cream. Pour 1/2 of mixture in square, glass container and let set up in refrigerator until firm.
Mix thoroughly. Shape into 1-inch balls. Roll in sugar (1/2 cup). Place on wax paper. Can be stored in well-sealed container.
Mix the 1/2 cup sugar, salt and gelatin. Beat egg yolks, lime juice and water together. Add to gelatin mixture. Bring to a boil; stir in peel and food coloring. Chill.
Mix together. Bake 20 to 25 minutes at 400°. Let set 5 minutes. Makes 12.
Cream sugar, eggs and salad oil. Into mixture, blend flour, soda, salt and cinnamon. Add undrained pineapple, carrots, nuts and vanilla. Mix well, but do not overbeat. Bake at 350° for 1 hour and 45 minutes.
Brown hamburger and onion; drain. Mix all ingredients except potatoes. Put mashed potatoes on top of mix. Broil enough to brown top of potatoes. Let cool for about 15 minutes. Serve.
Mix. Bake in 2 loaf pans in a 350° oven for 40 minutes.
Combine Parmesan cheese and cornmeal. Dip eggplant into butter; coat with cornmeal mixture. Place in greased 15 1/2 x 10 1/2-inch jelly roll pan. Spread slices with pizza sauce.
Cut bread into 1 inch thick slices. Place sliced loaf on a large piece of foil. Combine bacon and cheese. Place between bread slices. Drizzle butter over loaf. Wrap in foil and bake at 350° for 20 minutes.
Mix shortening, sugars, eggs and vanilla together. Stir in dry ingredients. Divide dough. Roll out and spread filling on dough. Roll up like a jelly roll. Chill until firm. Cut into 1/2-inch slices and bake on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Cream butter and sugar. Add eggs. Add milk. Add flour. Add bananas. Beat at medium speed until well mixed. Fold in nuts. Bake at 350° for 30 to 35 minutes.
Combine all ingredients except for vanilla in a heavy saucepan and bring to a boil, stirring constantly. From the time the sauce comes to a full rolling boil, boil it 5 minutes, stirring constantly. Remove from the burner. Add the vanilla. Let cool and serve or pour it into a container. Will keep in the pantry for 1 week; warm before serving. Very good over Haagen dazas Vanilla Swiss Almond ice cream.
Combine cake mix and frosting, cooking oil and milk; mix well. Add eggs, one at a time, mixing well. Bake in a Bundt pan (greased and floured) 35 to 40 minutes at 350°.
Remove crescent roll dough from can and place on cookie sheet. Press perforations together. Remove wax from cheese. Place cheese in center of dough. Coat cheese with mustard and bring up dough to cover cheese. Press to seal. Brush with beaten egg white and sprinkle with seed. Bake at 375° for 20 to 30 minutes until nicely browned. Cut in wedges. Serve immediately.
Saute leeks and onion in butter; add flour and mix well. Add chicken broth to potatoes with onion mixture. Season to taste with salt and pepper. Cook until potatoes are done, about 8 minutes. Add whipping cream and heat through.