HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix hamburger, crumbs, milk, salt and pepper. Press on cookie sheet to 1/2-inch thick. Refrigerate overnight, then cut into squares, roll in flour and fry in skillet until light brown. Put meat in baking pan. Mix mushroom soup with water. Pour over meat and bake at 325° for 1 hour.
Mix all together. Pour into greased casserole. Sprinkle with cinnamon. Bake at 350° for 1 hour.
Brown onions, garlic and bell pepper in enough butter to cover bottom of pan. Add tomato sauce and cook for 30 to 40 minutes. Brown sausage in separate skillet. When brown, combine both pans and simmer for 1 hour. Add salt and pepper to taste. Add water occasionally if liquid level gets too low. Serve over rice or potatoes. Serves 4 to 6. Preparation Time: 2 hours.
Cut each biscuit in quarters. Makes 3 layers. Alternate biscuits and sugar mixture. Bake 30 minutes at 350° or 375°.
Preheat oven to 350°. Place wings in shallow baking dish. In a bowl, mix soy sauce and oil and brush on chicken wings. Bake, uncovered, basting frequently, for 1 hour or until tender.
Brown beef with chopped onion. Salt and pepper to taste. Add all remaining ingredients; stir through. Put in large baking dish. Bake at 400° until bubbling.
Brown ground beef and onions until done; drain off grease. Add pork and beans and barbecue sauce. Heat thoroughly until bubbly hot.
Peel, core and thickly slice apples. Grease 10-inch pan or baking dish. Pat apples into pan. Pour syrup over apples. Mix sugar, flour and rest of ingredients into a crumb topping. Spread over apples. Bake at 350° for 1 hour. Serve with top-quality vanilla ice cream or frozen yogurt.
Rinse catfish fillets; pat dry. Refrigerate until ready to use. Mix corn meal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Heat oil (2 to 3 inches) in Dutch oven to 375°. Coat fish with corn meal batter, shaking off any excess. Fry fish in batches for 5 to 8 minutes, or until golden brown. Drain on paper towels. Keep warm in a 275° oven.
Mix milk, cream cheese, butter, salt and pepper in saucepan. Stir constantly over low heat until cheese melts. Add corn and blend. Garnish with chopped fresh parsley. Makes 6 servings.
Mix lemon and lime Jell-O with 1 1/2 cups boiling water until dissolved. Add 2 more cups cold water. Allow to cool until it starts to set. Add the softened cream cheese, mixed with 1/4 cup of water and the Ricotta cheese, mixed with 1/4 cup of water. Stir vigorously or use a mixer. Then stir in the crushed pineapple. Allow to set in the refrigerator.
Mix together cabbage and onion. Combine in saucepan, sugar, oil, vinegar, celery seed, dry mustard and brown sugar. Heat until it starts to boil; stir well. Pour over cabbage. Chill several hours or overnight before serving.
Melt butter or margarine; blend in flour, add onion. Gradually add broth. Cook, stirring, until thick. Add chicken, vegetables and salt; heat to bubbling. Pour into 1 1/2 quart casserole; add pimiento if desired.
In heavy saucepan, put prunes and 3 cups water. Bring to boil and reduce heat to low. Simmer, uncovered, until prunes are very soft, 25 to 30 minutes. Drain and return cooked prunes to saucepan; add honey, vinegar, lemon zest, cinnamon and allspice. Simmer gently, stirring and pressing with a wooden spoon to break up the prunes. Cook until very thick, about 10 to 12 minutes. Let cool. (Can be stored, covered, in refrigerator for 2 weeks or in freezer up to 6 months.) Excellent on whole wheat bread. Contains per tablespoon, 41 calories and 0 grams fat.
Mix shortening, sugar and eggs thoroughly. Stir in sour cream and vanilla. Sift together flour, baking soda and salt. Heat oven to 375°. Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 minutes.
Grease 3 - 9 inch layer pans. Mix all ingredients and pour even amount into each pan. Bake at 350° for 25-30 minutes.
Combine oleo and flour. Mix sugar with 2 eggs and beat into oleo mixture. Spread on ungreased 9 x 13-inch pan. Bake at 350° for 20 minutes. Remove from oven. Spread preserves on dough. Combine 1 cup sugar with 4 eggs and 1 teaspoon vanilla. Fold in walnuts. Pour over top of preserves and bake at 350° for 30 minutes longer. When cooled, dust with powdered sugar. Cut into diamond shapes.
Grind all this through food chopper. Pour boiling water and let stand 5 minutes. Drain. Pour boiling water and let stand 10 minutes. Drain, then add last 3 ingredients. Boil 15 minutes. Seal.
Cream sugar, shortening, salt and nutmeg. Add eggs and ice water. Work in flour. Roll out on floured board and cut. Bake at 375° for 10 to 15 minutes or until brown around edges. Sprinkle with sugar if desired.
Mix flour, cocoa, sugar and salt; stir in egg yolks. Add milk. Cook in double boiler until mixture is thick. Remove from heat; add butter and vanilla. Pour into pastry shell and top with meringue. Bake for 12 to 15 minutes at 350°.
Do ahead: In	a large bowl, make layers of cabbage, green pepper and onions; sprinkle 1 cup sugar over top. In saucepan, combine mustard, 2 teaspoons sugar, celery seed, salt, vinegar and oil;	mix well and bring to a full boil, stirring. Pour over cole slaw mixture. Refrigerate, covered at least 4 hours.
Dissolve yeast in warm water, oil, sugar and salt. Mix well. Add flour until dough becomes stiff. Knead on a floured board for about 5 minutes, then put in a greased bowl to rise for about 30 minutes to 1 hour. Make rolls and let rise again. Bake at 400° for about 20 or 25 minutes.
Mix sugar, pineapple juice, ginger ale and Kool-Aid together. Add water and ice cream. Serve.
Peel apples and place in large pan of water. Add salt or lemon juice to the water to keep apples from turning brown. Next, place peeled apples in a kettle on low heat and add 1 cup water to pan so apples don't stick. Cook until apples become good and soft. Then they are done.
Combine boiling water and sugar, stirring until sugar dissolves; let cool. Add grapefruit juice and mint. Pour into a 9-inch square pan. Freeze until almost firm. Spoon mixture into a mixing bowl. Beat at medium speed with an electric mixer until slushy. Return mixture to pan and freeze 8 hours. To serve, let mixture stand at room temperature for 20 minutes. Yields 3 1/2 cups.
Wash liver and cover with boiling water. Let stand 5 minutes. Drain. Season with salt and pepper. Brown bacon in hot frying pan. Add onion; cook a few minutes and add liver. Cook, turning frequently, for about 10 minutes or until done. Remove browned bacon from frying pan while cooking onion and liver after turning liver once. Add the bacon when finished cooking. Serve onion with liver and bacon. Serves 6.
Cook squash until tender. Drain and mash. Mix sugar, mayo, onions, egg, salt and pepper with squash. Stir in 1/4 stick oleo and cheese. Place in casserole dish. Top with crackers, remaining oleo and cheese.
Prepare cake mix as directed on box. Pour into 15 1/2 x 10 1/2 x 1-inch pan and bake at 350° for 20 to 25 minutes. While cake is baking, prepare pudding using one cup of milk. Let cool. After pudding and cake are cool, prepare icing. Cream oleo and sugar for 5 minutes, then add cooled pudding and continue beating for 5 more minutes. When light and fluffy, ice cake. Top with cherries, then chopped nuts. Thickened pineapple can be substituted for cherries.
In small saucepan, heat oil, vinegar, garlic and salt. Place steamed cauliflower in serving bowl. Pour hot liquid over and serve.
Grease a small square cake pan. In small saucepan over low heat melt the chocolate and margarine. In medium bowl beat eggs well. Add sugar. Stir in chocolate, margarine and vanilla. Add flour, salt and nuts. Stir lightly. Place in prepared pan. Bake at 375° for 25 minutes or until done. Cool in pan on wire rack. Makes 16.
Peel the sweet potatoes and cut into large chunks. Cover with warm water and the soda; soak for 10 minutes, then drain. In saucepan, combine sugar, water, salt and orange slices. Bring to low boil, then add the raw potatoes and cook until syrup is thick and potatoes are done. When ready to dish, add 2 or 3 tablespoons butter. Serves 3 to 4.
Cut top off bread. Hollow out inside of bread. Save bread and top. Mix all other ingredients together. Place inside bread. Place top back on bread and wrap in foil. Bake in a 350° oven for 1 hour. Serve with favorite crackers and bread pieces taken out.
Blend sugar, flour and shortening together to resemble coarse meal. Remove 1 cup of mixture for crumbs. Set egg whites aside. Add remaining ingredients to crumb mixture and mix until smooth. Gently fold in egg whites. Place in greased 9 x 13-inch pan. Spread berries on top and add crumbs. Bake at 350° for 40 minutes.
Saute vegetables lightly in butter. Combine all ingredients in greased casserole. Top with 1 cup grated cheese, Parmesan cheese and crushed potato chips. Bake for 30 to 45 minutes at 350°. Remove cover the last few minutes.
Preheat oven to 350°. Beat egg whites and salt to soft peaks in small mixer bowl. Gradually add sugar and vanilla. Add nuts and chocolate bits; stir with spoon. Drop by teaspoon onto ungreased foil covered cookie sheet. Place in 350° oven, then turn oven off and forget for 3 hours or overnight. To remove, push up under foil.
Beat butter and sugars until creamy. Add eggs and vanilla. Beat well. Add flour, soda and salt. Beat well. Stir in oatmeal, chocolate chips and nuts. Bake at 375° for 8 to 10 minutes. Makes about 4 to 5 dozen.
Cook and stir sliced zucchini and onion in butter for 10 minutes. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella cheese into zucchini mixture. Separate rolls into triangle. Place in an ungreased 10-inch pie pan. Press over bottom and up sides to make a pie shell. Spread mustard on crust. Pour vegetable mixture into pie. Bake at 375° for 18 to 20 minutes.
Prepare pasta by directions on box; drain. Blend yogurt and orange juice in small bowl. Combine with remaining ingredients into large bowl. Toss gently to coat. Chill in refrigerator thoroughly.
Cream the cheeses, garlic spread and mayonnaise together. Add drained crab meat and spices and blend.
Combine oats, sugar replacement, salt, vanilla and liquid shortening in medium bowl. Stir to mix well. Cover and refrigerate overnight. Add beaten egg and chopped walnuts and stir to blend thoroughly. Pack onto greased cookie sheet by small amount of cookie mixture (level teaspoonful). Bake at 350° for 15 minutes.
Combine brown sugar, flour, nutmeg, cinnamon, salt, vanilla and lemon juice. Add apples and mix lightly. Pour mixture into pie pastry. Dot with butter. Adjust top crust and cut vents. Bake in a hot oven at 425° for 50 minutes to 1 hour (until crust is brown and apples are tender). This pie is delicious so live a little! Makes 2 pies.
Mix flour, margarine and pecans. Press into bottom of 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool.
Mix ingredients together. (Makes a peach punch, not too sweet, and very pretty with foam on top.)
Cream butter; add brown sugar. Stir in eggs. Sift and measure flour. Sift together flour and soda. Add flour mixture gradually, making a very stiff dough. Roll and wrap in waxed paper. Chill and slice for baking. These keep well in refrigerator. Add nuts, raisins, etc.
Mix all ingredients with Miracle Whip. Add to taste the sage, celery seed, dash of sugar, salt and poultry seasoning.
Cut eggs in half. Mash yolks and blend in dressing. Refill whites. Garnish with parsley, pimento or green pepper, if desired.
Combine sugar, flour, shortening and milk in saucepan and heat until boiling. Cool slightly and stir in vanilla. Pour mixture slowly over stiffly beaten egg whites, beating until well blended. Especially good with chocolate cake.
Prepare cake according to package directions. Bake in a greased and floured 9 x 13-inch pan. When cake is baked, poke holes in cake surface with a fork. Spread pineapple and juice over cake while hot. Let cool. Prepare pudding according to package instructions. Spread pudding over cake. Cool in refrigerator for 1/2 hour. Spread Cool Whip over cake. Serves 12.
Preheat oven to 350°. Grease 8-inch pie plate. In small bowl, combine crackers, margarine and zucchini. Press into bottom and sides of pie plate. Sprinkle with cheese. In medium bowl, beat eggs. Stir in yogurt, tomato and seasonings. Pour over cheese. Bake for 30 minutes or until set. Let stand 5 minutes before cutting.
Beat cream cheese, egg, sugar and salt until smooth, then stir in chocolate chips. Set aside. Sift flour, cocoa, sugar and baking soda into a mixing bowl. Make a well and place in water, oil, vinegar and vanilla. Beat until smooth with whisk. Fill miniature muffin pans with chocolate mixture and top with 1 teaspoon of cheese mixture. Bake in preheated 350° oven for 20 minutes.
In a bowl, combine buttermilk, bouillon and oregano. Let stand 1 minute. Stir in chicken and let stand 30 minutes. In plastic bag, combine flour and paprika. Add chicken, a few pieces at a time. Coat, then dip in buttermilk mixture, then with flour again. Fry until golden brown on both sides. Serve with Peach Sauce.
To Prepare: Boil spaghetti. Drain and add oleo, broccoli and chicken. Mix milk, soup and cheese. Mix together with spaghetti. Serve hot.
Mix all ingredients and chill. Roll into small balls, then dip into chocolate and wax which has been melted together. Place on wax paper to dry. Store in an airtight container.
Boil together first four ingredients to 238°. Remove from heat and let stand until cool. Beat additional cream, a teaspoon at a time, until mixture becomes light in color and a soft consistency to spread on cake.
Scoop ice cream into blender. Add enough milk to cover ice cream. Pour in 1/2 package of Jell-O. Add a few drops of vanilla flavoring. Blend until smooth and creamy. Pour into frozen mugs and Enjoy!
Brown hamburger and sausage; drain grease. Add spices and mix. Add cubed cheese and cook slowly until cheese melts. Place mixture on rye slices, then on cookie sheet. Freeze until frozen. Place in plastic bag. Heat at 350° until cheese is bubbly, about 10 minutes.
Cut smoked sausage into 1/2 to 3/4 inch circles. Place broccoli flowerets and sausage into a vegetable steamer over boiling water, cover and steam 6 to 8 minutes (until crisp and tender). Remove from heat and set aside. Saute onions (not the green onions), mushrooms and bell peppers.	Add the carrot to onion mixture, cover, drain and set aside. Combine whipping cream, broth, sliced green onions, basil and salt in a medium skillet. Cook over medium heat 5 minutes, stirring occasionally. Let thicken. Cook linguine according to package directions - drain and place in a large bowl. Add reserved vegetables, whipping cream mixture and sliced mushrooms. Toss gently. Sprinkle with parmesan cheese and pepper.	Toss and serve immediately. Serves 8.
Heat oil in large skillet. Add meat, onion and garlic. Cook and stir until meat is brown and onion is tender. Stir in catsup, Worcestershire sauce, sugar, salt, paprika, mustard, cayenne and 1 1/2 cups water. Cover and simmer 2 to 2 1/2 hours, adding more water as needed. Blend flour and 1/4 cup water. Stir into meat mixture. Cook and stir 1 minute. Serve over noodles.
Combine all ingredients and mix well. Store in airtight container. To serve: Use 1/3 cup mix to 1 cup hot water.
If the large sea scallops are used, cut each into 3 or 4 pieces. Wash scallops; remove any shell particles and drain.
First prepare the bread by cutting a hole in the middle of the slice. Use a water glass or child's plastic cup.
Cut round steak into strips. Combine flour, salt and pepper. Toss with steak strips to coat thoroughly. Add to electric pot along with onions (minced), garlic clove and green pepper (cut in 1/2-inch strips).
Simmer 15 minutes. A crock-pot is handy for keeping it hot.
Mix together onion, mustard, ketchup and brown sugar. Place baked beans in a baking pan. Add pancake syrup to baked beans. Slowly stir in mixture of onion, mustard, etc. Bake at 350° for 20 minutes.
Mix all ingredients except cheese. In casserole dish, pour half of squash mixture, then a layer of cheese slices. Add the rest of squash mixture and bake, uncovered, for 25 minutes. Remove from oven. Top with more cheese slices and return to oven another 5 minutes. Bake at 350°.
Drain lima beans. Do not drain other beans. Fry bacon, drain and crumble. Brown beef and onion in bacon grease, then mix in remaining ingredients. Mix meat mixture with beans. Pour into casserole. Bake at 350° covered for 30 minutes. Uncover and bake another 30 minutes.
Put chicken on to boil with salt, pepper, celery, carrots, onions and parsley flakes. Boil all of the ingredients for 1 hour or until tender. (Boil the ingredients in 4 cups water.) Remove the chicken and add 1 can undiluted soup. After soup comes to a boil, add noodles and chicken; let cook for 12 minutes.
Blend the sour cream, cream cheese and taco seasoning together until smooth. Spread mixture in pan. Top with toppings.
Mix together sugar, cocoa and milk and boil for one minute. Remove from heat. Add peanut butter, vanilla, and oatmeal. Stir. Drop onto wax paper. Let cool.
Cook oats according to package. Stir in apples, nuts, brown sugar and cinnamon. Let stand, covered, for 3 minutes.
Peel and slice apples thin. Put in bottom of pie pan. Sprinkle 3 tablespoons sugar and 1 tablespoon cinnamon on top. Mix butter, egg, sugar and flour. Mix well. Add pecans. Put over sliced apples and bake at 350° for 45 minutes.
Mix ingredients; at the end add egg whites. Mix well. Put in 13 x 9 pan. Bake at 350° for 30 to 35 minutes.
Add rice to salted water; bring to a boil. Simmer until rice is mushy. Remove from heat; add margarine. Cool. Fry meat in 1/4 cup oil until meat loses redness. Add onions and celery and cook slowly for 10 minutes. Add chili powder, tomato sauce and water. Simmer 1 hour, stirring occasionally. Remove from heat. Add parsley, cheese and salt and pepper to taste. Set aside to cool.
In an electric skillet, melt the butter over low heat. Add the green pepper and onion; saute until crisp-tender (about five minutes). Add the tomatoes and clam broth, the wine and rice. Increase the heat to medium-high and boil for 25 to 30 minutes. Add the shrimp and clams; reduce the heat to medium. Simmer for three minutes. Transfer to a serving dish; sprinkle with the Feta cheese. Enjoy!
Place whole eggplant on microproof baking rack. Pierce skin in several places. Cook on High (maximum power) 6 to 7 minutes or until soft. Set aside to cool. Combine onion, green pepper, garlic and lemon juice in small microproof bowl. Cook on High (maximum power) 1 1/2 to 2 minutes or until vegetables are limp. Cut eggplant in half; scoop pulp into small mixing bowl. Add all ingredients except yogurt. Beat until well blended. Stir in yogurt, cover and chill thoroughly. Makes 2 cups.
Brown hamburger with onion and celery. Drain. Mix the rest of the ingredients together. Then, add drained hamburger mixture and 8 ounces of noodles which have been cooked according to package directions. Mix everything together and place in greased casserole. Bake at 350° for 1 hour. Sprinkle top with 3/4 cup cashews the last 10 minutes.
Mix all these items together and simmer a few minutes. Don't let it stick. Serve on biscuits or toast. Serves about 4 people.
Place hen in large pot. Cook with all seasonings and 3 cups water on high until steaming, on low until tender. When chicken is done, remove meat and dice into small pieces. Place chicken in large baking dish. Brown flour and fat in skillet; add stock and cook until thickened. Pour over chicken. When pie dough is ready, pour chicken mixture into pie shell. Bake at 400° for 10 minutes; 350° for 30 minutes more.
Sift flour, soda, baking powder and spices together 3 times. Cream shortening with sugar until fluffy. Add sifted dry ingredients and tomato soup alternately in small amounts, beating thoroughly after each addition. Stir in nuts and raisins. Pour into small greased tube pan or loaf pan and bake in moderate oven (350°) for 50 to 60 minutes. Let stand 24 hours before cutting.
Place cut up chicken in roasting pan.	Salt and pepper to taste. Mix creamy Italian dressing and apricot preserves together and pour over chicken. Sprinkle onion soup over mixture. Cover and bake for 1 1/2 hours at 325°.
In a large skillet, heat 2 tablespoons salad oil and saute rice until golden brown. Combine soup mix and water and stir into rice. Cover and simmer 30 minutes or until liquid is absorbed. In another skillet heat remaining oil and saute shrimp quickly for about 1 minute. Add eggs, stirring constantly, and cook 1 to 2 minutes. Add salt, pepper and soy sauce. Stir shrimp and egg mixture into soup-rice mixture, heat 2 to 3 minutes. Serve topped with scallions. Makes 4 to 6 servings.
Preheat oven to 325°. Blend all ingredients in blender. Pour into pastry shell and bake for 45 minutes.
Cut pork about 1 1/2-inch cube size. Wash and dry pork. Place meat in a covered stock-pot. Add all ingredients except water. Stir and add water. Stir. Cook on medium heat, stirring occasionally, 45 minutes to 1 hour and liquid reduced to approximately 1 cup. Serve over rice.
Cook Rice-A-Roni according to directions. Add artichokes with juice; add remaining ingredients. Bake at 350° for 30 minutes or until bubbly.
Preheat oven to 450°. Drain broccoli. Layer half of broccoli, ham and cheese in unbaked pie shell. Repeat second layer. Sprinkle top with onion. Set aside. Gradually stir milk into beaten eggs; add seasonings. Pour over mixture in pie shell. Bake 10 minutes; reduce heat to 325° and continue baking for 30 to 40 minutes.
Combine first 7 ingredients in container of blender and process 10 seconds. Stir in coconut; pour into a buttered 9-inch deep dish pie plate. Bake at 350° for 40 minutes or until set (pie will puff, then fall slightly). Cool, chill thoroughly. Pie makes own crust.
Cook pasta according to directions. Drain and rinse with cold water. Mix together mayonnaise, salad dressing and dill weed with a whisk. Add pasta and vegetables. Chill.
In a large saucepan, melt butter. Cook celery, carrots and green onion in butter. Add potato soup, chicken broth, water, parsley and hot pepper sauce. Cook and stir until boiling; reduce heat. Cover and simmer for 20 to 25 minutes, stirring occasionally. Stir in shredded cheese, evaporated milk and sherry. Heat through (do not boil). Sprinkle with additional sliced green onion.
Brown ground chuck and onion in skillet. Drain fat. Stir in seasoning mix, tomato sauce, chili beans and green chilies. Preheat oven to 350°. Layer with tortillas, meat mixture and cheese. Repeat layers. Bake for 30 minutes.
Mix pudding with milk. Add sour cream. Mix in Cool Whip. Put strawberries on bottom of pie crust, covering entire bottom. Add pudding mixture. Top with strawberry halves around edge. Chill in refrigerator 3 to 4 hours.
Combine Cheddar, softened cream cheese and 2 tablespoons margarine. Mix until well blended. Add remaining ingredients. Mix well. Chill mixture to make more firm. Separate mixture in half. Form each half into a ball. Roll balls in chopped nuts (pecans or walnuts).
Slice potatoes in thin chips or julienne in traditional style. Mix egg whites, milk, flour and spices in bowl. Dip potatoes in mixture and place on cookie sheet coated with vegetable cooking spray (Pam). Spray top of potatoes lightly also. Bake at 400° until brown.
Saute green pepper and onion in butter until tender. Mix with remaining ingredients and cook in oven on low until ready to serve.
Cut up Velveeta cheese into small squares. Cook milk, cheese, flour and butter in saucepan on low heat until cheese melts. Cook macaroni and drain. Pour macaroni in baking dish. Mix cheese sauce with macaroni. Top with Cheddar cheeses. Bake at 350° for about 20 minutes.
Blend vinegar, sugar, salad oil and salt well. Toss all remaining ingredients together lightly. Chill several hours before serving. May be kept in refrigerator for several days.
Combine soups and enchilada sauce. Spread 1 to 2 tablespoons of sauce mixture into bottom of casserole dish. Layer 1/2 of the tortillas, 1/2 of beef or chicken (or both), 1/2 chopped onion, 1/2 sauce and 1/2 cheese. Repeat layers with remaining ingredients. Cover; bake for 20 to 25 minutes at 350°.