HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Combine beef, Quaker oats, eggs, onion, salt, pepper and 1/2 can tomato sauce. Mix well. Press into loaf pan and cover with mustard. Pour remaining tomato sauce over top. Bake for 1 hour or until meat is done. Drain. Let stand 5 minutes before serving.
Mix all ingredients together. Separate all the crescent rolls. Place crab mixture in each triangle. Wrap once. Cut cheese into strips. Put a strip over biscuit. Place on greased cookie sheet. Bake for 15 to 20 minutes in a 250° oven. Serve hot.
Cream sugar and Crisco until smooth. Add eggs. Gradually add flour, cocoa, baking powder and salt alternately with milk. Bake in greased and floured pan for 1 1/2 hours at 325°.
Mix ground round, onion, egg, rice and garlic powder together. Cut a slice of cabbage at core end; remove core. Put cabbage in a large pan of boiling water until leaves are soft enough to roll and tuck ends in. Put mixture on leaf of cabbage; leave only 1-inch on each end (parts cut off save in bowl for later). Roll and tuck corners in. Once wrapped, set aside. You'll have a small head left when leaves get too small. Cut up remaining cabbage (1/2 inch wide). Put in a large pot. Add whole tomatoes (crush) and tomato sauce (don't mix it up). Lay cabbage rolls on top, cover with water and cook 2 hours. Two pounds usually makes 24 rolls.
Place onions, tomatoes and green pepper in bowl. In a saucepan bring all remaining ingredients to a boil. Boil 1 minute. While still hot, pour over vegetables. Chill. Makes 6 servings.
Pour chips in dish, then milk. Cut butter up and add to chips and milk. Stir. Microwave on High for four minutes. Stir often. If chips are not melted after four minutes, cook a little longer. Stir in nuts. Pour into well-greased 8 x 8-inch pan. Put in refrigerator to harden.
Saute onions in margarine, add sweet potatoes and broccoli, add chicken broth and chicken breast. Cook 10 minutes, add potatoes (sweet and white) and seasonings. Cook till chicken is done add milk last.
In bowl stir together first 3 ingredients. In large bowl with mixer at medium speed, beat margarine until smooth. Beat in flour mixture and vanilla until well blended. Refrigerate 1 hour. Shape into 1-inch balls. Place about 1 1/2 inches apart on ungreased cookie sheet, flatten with lightly floured fork. Bake in 375° oven 10 to 12 minutes or until edges are lightly browned. Makes about 3 dozen cookies.
Brown ground beef in saucepan, stirring until crumbly. Drain and stir in remaining ingredients. Simmer for 30 minutes. Makes 4 to 6 servings.
Mix all ingredients together. (No need to brown meat beforehand.) Bake covered at 350° for 2 1/2 hours. Stir occasionally.
Place cereals, pretzels and peanuts in large pan. Mix the rest of the ingredients; add to the pan. Bake at 250° for 1 hour, stirring every 10 minutes.
Heat oven to 400°. Spray 12 medium muffin cups or line with paper cups. Combine first 6 ingredients; mix well. Add combined milk, oil, egg and grated orange peel. Mix until dry ingredients are moistened. Fill muffin cups 2/3 full. Bake 18 to 20 minutes or until light golden brown and wooden toothpick comes out clean. Remove to wire rack. In small bowl, combine powdered sugar and orange juice. Drizzle over slightly cooled muffins.
Combine coconut and margarine; press firmly on bottom and up sides of 8-inch or 9-inch spring-form pan. Chill. In another container blend raspberries until smooth. In small saucepan combine raspberries and cornstarch. Cook and stir until mixture thickens. Cool to room temperature. Meanwhile in small saucepan, sprinkle gelatin over water; let stand 1 minute. Over low heat, stir until gelatin dissolves; set aside. In large bowl combine condensed milk, sour cream, liqueur and gelatin; mix well. Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly. Spread half the gelatin mixture into prepared pan. Top with half the raspberry mixture in small amounts. Repeat layers. With table knife or spatula swirl raspberry mixture through gelatin mixture. Chill 6 hours or until stiff. Remove sides of spring-form pan. Garnish as desired. Refrigerate leftovers. Makes 10 to 12 servings.
Dissolve yeast in warm water. Stir in 1/4 cup of sugar, salt and 2 tablespoons of oleo, egg and 2 cups of flour. Beat until smooth. Work in enough flour until dough is easy to handle. Place greased side up in a greased bowl. Cover and refrigerate overnight or up to 4 to 5 days or continue to complete at once.
With 3 cups milk, mix vanilla pudding in blender. Pour half in each crust. Allow to set 5 minutes. With 3 cups milk, mix chocolate pudding in blender. Pour half in each crust on top of vanilla pudding. Allow to set 5 minutes. Top with Cool Whip. (Use D-Zerta topping to make absolutely sugarless.) Sprinkle pecans on top. Chill before serving.
Heat water and salt to almost boiling. Remove from heat and add salad oil and powdered alum. Cool 5 minutes. Knead in flour.
Cut catfish into 1-inch pieces. Cook celery, green pepper, onion and garlic in fat until tender. Dissolve bouillon cubes in water. Combine vegetable mixture, bouillon, tomatoes, okra and seasonings. Cover; simmer for 30 minutes. Add fish. Cover; simmer for 15 minutes longer or until fish flakes easily when tested with fork. Remove bay leaf. Place 1/4 cup rice in each soup bowl; fill with gumbo. Yield: 6 servings.
With a 2 1/2-inch round cutter, cut out a circle on the slice of bread. Melt butter in a heavy frying pan. Put in both pieces of bread. Cook over moderate heat until they begin to brown. Break an egg into the hole and sprinkle it with salt and pepper. Continue cooking until the bread is brown. Turn and brown the other side. Add butter as needed to keep the bread from sticking. Serve with the cut-out piece on top.
Lightly grease pie pan. Cook broccoli and cauliflower. Drain and mix vegetables, onions, peppers and cheese. Pour into pie pan. Beat other ingredients 15 seconds at high speed. Pour over ingredients in pie pan.
Preheat oven to 425°. Cut 4 squares of foil (12-inch squares). Chop scallions; cut carrots and celery into thin slices. Place fish filet in center of each piece of foil, dividing equally. Sprinkle scallions, carrot and celery on top of each.
Mix all ingredients together. Marinate meat a minimum of 1 hour to overnight. Sauce keeps well in refrigerator.
Place the chicken in a large baking dish with a tight fitting cover. Sprinkle with salt and pepper and distribute the onion over the chicken. Drizzle the olive oil over all. Sprinkle with parsley. Cover and place in a 350° oven for 35 minutes or until the thickest portions of the chicken can be easily pierced with a fork. Add vinegar and wine; cover again and return to the 350° oven for an additional 20 minutes. Uncover and continue to bake for 10 minutes or until the top of the chicken turns a delicate brown and the liquid is reduced by half.
Combine all ingredients except mushrooms in a large jar and shake well. Cut stems from mushrooms at base of caps and add caps to marinade. Marinate, covered, at least 24 hours in refrigerator. (Best if marinated several days.) To serve, drain.
Preheat oven at 350°. Separate egg yolks and whites. Whisk yolks, sugar, butter and vanilla. Stir in flour, one cup at a time. Roll out cookie dough and cut round cookies with whiskey glass or something that size. Take half of the cookies and cut the centers out with something the size of a thimble. Bake them on an ungreased cookie sheet for 8 to 9 minutes. While cookies are still hot, spread bottom of sandwich cookie with jam of your choice. Put "ring" cookie, with center cut out, on top of jam. Brush top with egg whites that have been beaten with a fork. Then sprinkle chopped walnuts on top. Allow them to cool and enjoy.
Cream sugar and butter. Add eggs and beat. Add salt, cocoa and vanilla. Add flour; beat until smooth and then fold in nuts. Bake in greased and floured 9 x 13-inch pan for 30 minutes at 325°. While warm, spread with powdered sugar or these may be frosted when cool.
In a blender, combine brown sugar, ketchup, whiskey, vinegar, water and Worcestershire sauce. Season with liquid smoke, mustard, paprika, salt, pepper and hot pepper sauce. Blend until smooth. Transfer to a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes.
Brown hamburger. Add garlic salt, salt, pepper, sugar and tomato sauce. Simmer 15 minutes. In another bowl, combine cream cheese, sour cream and onions. Cook noodles, according to directions.
In a large bowl, combine yeast, sugar and water. Let stand until bubbly (about 15 minutes). Blend in milk, egg and 1 tablespoon of the butter. Add flour and salt and beat until smooth. Cover and let stand in a warm place until almost double (about 45 minutes).
Melt margarine in a large pot. Add flour and stir over medium heat until roux is light brown. (1-2 minutes) Stir in celery, onion, green pepper and garlic. Cook until tender/crisp. (2 - 3 minutes) Stir in remaining ingredients, except rice. Simmer 20 minutes. While soup is simmering, make 3 cups of rice. Ladle soup into bowls and top each with 1/2 cup of rice. *I use Minute Rice.
Cut all vegetables into small pieces and place in bowl. Cook the oil, vinegar and sugar until clear. Add 1/3 cup Wish-Bone Italian lite dressing. Toss all with vegetables and refrigerate.
Dip cabbage in hot water to soften. Cut center out and pull leaves apart. Roll meat into cabbage leaves. Place cabbage leaves on the bottom of a large roaster or cook in crock-pot. Add sauerkraut over the cabbage leaves and repeat layers.
Combine all ingredients, mixing well. Roll into balls the size of walnuts. Freeze on cookie sheets before serving.
Brown ground beef in a skillet and drain off grease. Add it to the rice and beans. Stir.
Mix spices and vinegar, in a bowl, then add olive oil. Pour over broccoli and refrigerate overnight. Serve with pimento strips on top or tomatoes for garnish.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Measure flour by sifting. Blend flour, cream of tartar, baking soda and salt; stir in. Shape dough into 1 inch balls. Roll in mixture of sugar and cinnamon. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes.
Preheat oven to 350 degrees. Grease three 9-inch cake pans on the bottom only. Line the bottoms with wax paper cut to fit. Grease the paper and lightly dust with flour. In large bowl, beat egg whites until stiff. Set aside. In another bowl, cream the butter and sugar. Add the vanilla. Mix well. Combine the flour, baking powder and salt in another bowl. Stir to mix. Add to the creamed mixture alternately with the milk. Mix well. Fold in the beaten egg whites. Pour about 2 1/2 cups of batter into each pan. Smooth the tops. Bake for 20 minutes or until a toothpick comes out clean when inserted into the center of the layers. Remove from pans immediately. Remove paper and cool completely on rack.
Fry pork chops until brown on each side. Season to taste. Put into buttered baking dish. Top each with apple slices. Sprinkle brown sugar over apples.
Add corn bread to broth. Add onion, eggs, sage, salt and pepper. Mash very fine and dissolve all bread (use the loaf bread or biscuits to thin or thicken mixture as needed). Bake until mixture sets at 400°.
Mix the 5 tablespoons of sugar with the cinnamon. Set aside. Mix 1 3/4 cups sugar with the oil, eggs and vanilla. Sift flour and baking powder; add this to egg mixture along with orange juice. Beat about 400 strokes.
In a medium size saucepan. Mix fruit, honey, sugar and water. Cook on medium-low heat for about 45 minutes, stirring occasionally. Cook until fruit is tender and liquid is thickened. More water may be needed. On a floured surface, roll each biscuit round and as flat as possible. Place about 2 Tbsp. of fruit mixture on pastry; fold and seal edges with a fork. Fry in shortening until brown on each side. Drain on paper towels. Makes 10 pies.
Mix pineapple, pudding, bite size marshmallows and nuts. Blend in Cool Whip. (Marshmallows can be omitted and is still good.)
Mix beef, crumbs, minced onion, salt, pepper and milk lightly but thoroughly. Shape into 12 meatballs. Melt butter in skillet on medium heat. Add meatballs and brown on all sides. Push to one side and add celery and green pepper. Remove skillet from heat. Drain bean sprouts and mushrooms, reserving liquids. Add water to liquids to measure 1 1/2 cups. Blend cornstarch with a little of the mixture to make a smooth paste, then blend with remaining liquid. Stir in soy sauce, then pour mixture over meatballs in skillet. Bring to a boil over medium heat. Cover and simmer until sauce is thickened and clear, about 20 minutes. Add bean sprouts, mushrooms and sliced onions. Cover and simmer 5 minutes. Serve over hot rice. Makes 6 servings.
Preheat oven to 350°. Spray pan with Pam. Drizzle 1/2 cup sauce (or less) bottom of pan. Mix Ricotta, spinach, salt, oregano, pepper, egg and 1 cup shredded cheese in bowl. Lay 4 uncooked noodles in pan; cover with half spinach-cheese mixture. Top with 1 cup sauce. Repeat noodles, remaining spinach-cheese mix and 1 cup sauce. Lay 4 remaining noodles on top. Cover with remaining sauce, then Mozzarella. Pour water around edges. Sprinkle Parmesan cheese. Cover tightly with foil. Bake 1 hour and 15 minutes. Let stand 15 minutes, then serve.
Pack cucumbers in quart jars. To each jar, add 1 teaspoon dill seed, 1/4 teaspoon alum and 2 cloves garlic. Heat salt, water and vinegar to boiling. Pour into jars. Seal.
Saute onion in fat until tender; add okra, cook until onion is golden brown, about 3 minutes. Add tomatoes and seasonings. Allow to simmer until okra is tender and mixture thickens; add water as necessary. Green pepper and garlic may be added. Yields 8 servings.
Use microwave 9 x 13-inch dish. Line dish with thin layer cream cheese. Spread can turkey chili on top. Spread then line of medium salsa. Sprinkle shredded cheese. (For a spicier taste, use sharp cheese.) Heat in microwave until cheese melts. Dip with nacho chips.
Wipe steak with damp cloth. Season. Salt and pepper. Slice onion over	1/2 of meat (folded). Spread sauce and fold meat together. Pin edges with toothpicks. Sprinkle	with flour on both sides. Beat meat on both sides until onions are beaten well. Brown on	each side in butter. Place in baking dish/pan. Make gravy and	pour over meat. Bake slowly for 1 hour.
Mix soups with 2 cans of water. Cook rice according to directions. Butter bottom of large casserole dish (3-quart).
Mix ingredients well. Pour over cleaned chicken parts. Bake in oven at 400° until done.
Drain pineapple and save the juice. Combine juice, sugar and flour. Heat over low heat until some sugar melts. Stir in pineapple and Cheddar cheese. Pour into 1 1/2-quart baking dish. Top with crackers. Drizzle with butter. Bake at 350° for 20 to 25 minutes.
Blend flour and sugar and set aside. Mix all liquids together after melting oleo. Stir all together, leaving pecans until last. Stir well. Pour into large cake pan that has been sprayed with nonstick spray and bake at 350° for 35 minutes.
Take olive oil in bottom of pan. Sprinkle meat with garlic and pepper. Cook until meat is browned. Add beef broth, water, onion soup mix, bay leaf and spices to taste. Add carrots, potatoes, turnips, onions and barley. Can add string beans or peas at the very end of cooking. Bring to boil, then simmer for a couple of hours.
Combine hamburger, oats, onion, eggs pepper, celery, salt and pepper. Mix well. Mix in juice or milk. Place in a loaf pan; and cook in oven at 350 degrees for 45 minutes. Serve warm or cold.
Grease an 8 x 8-inch heavy aluminum pan. Cook in a 2-quart heavy saucepan; use a slotted spoon.
Cook chicken until tender, reserve broth. Saute peppers, celery and onion in butter. Add soup, cheese and olives. Cook noodles in chicken broth. Chop chicken into bite size pieces. Reserve 1 1/2 c. chicken broth after cooking noodles and mix with all ingredients. Place in a 9 x 13 buttered dish and bake, covered, at 350 degrees until it bubbles.
Drain salmon and flake. Combine salmon and egg whites. Saute green pepper and onion in oil. Add bread crumbs and toss until vegetables are tender. Add to salmon. Mix in lemon juice, rosemary and pepper. Form into 4 patties. Spray a nonstick skillet with Pam. Cook patties 3 to 4 minutes on each side until brown.
Break enough eggs for each child and add milk; add some green food coloring and beat. Cook and eat. Serve with ham.
Put all ingredients, except vanilla in double boiler. Beat 1 minute with electric mixer or rotary beater. Cook over boiling water, beating constantly with either beater until mixture forms peaks, about 7 minutes. Remove from heat and add vanilla. Beat until spreading consistency. Will frost tops and sides of two 9-inch layers or one 10-inch tube cake.
Combine sugar and syrup in 4-quart saucepan. Cook over moderate heat until sugar dissolves (as it begins to bubble) and stirring frequently. Remove from heat; stir in peanut butter thoroughly. Add Rice Krispies; continue to mix until all cereal is well covered. Pour mixture into 9 x 13-inch pan lined with waxed paper. Press mixture into pan. Melt chocolate and butterscotch chips together in a double boiler. Pour over the top, spreading evenly. Cool until firm; cut into bars. Yields about 48 (2 x 1-inch) bars.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Add green food dye until color desired. Remove from heat. Add corn flakes cereal. Stir until well coated. Quickly, using butter spatula or waxed paper, drop corn flakes onto waxed paper. Shape into wreath and spread teaberries on.
Cook rice. Soak raisins in water until softened. In a casserole dish, beat milk, vanilla, eggs, sugar and 1/2 teaspoon nutmeg at high speed for 2 minutes until foamy. Add in rice and raisins. Sprinkle 1/2 teaspoon nutmeg on top. Bake for 1 hour at 325°.
Mix ingredients except for wine. Stir until sugar dissolves. Add wine. Simmer 20 minutes. Do not boil. Wrap cloves and cinnamon in cheesecloth, gauze or net for easy removal. To serve 15, triple the recipe, 3 bottles of wine, approximately 1/2 gallon. To serve 30 people, 6 bottles of wine (approximately 1 gallon), 9 cups water, 3 cups sugar, 2 whole lemons, 3 to 4 oranges, 6 to 8 cinnamon sticks and cloves.
Mix and knead until well blended. If mixture is too dry, add a drop or two of glue. If too moist, sprinkle with flour and cornstarch. After making the desired art project, allow to dry for 24 hours, turning several times. To paint, use Elmer's glue paint recipe.
Saute onions and garlic with ground meat in skillet. Mix all ingredients together. Place 1/2 of batter in well-greased skillet/pan (dusted with meal). Spread grated cheese over batter. Add remaining batter. Bake at 350° for 45 minutes.
Mix all ingredients and pour into a 9-inch unbaked pie shell. Bake for 5 minutes at 425°. Reduce heat to 325° and bake 50 to 60 minutes until top is set.
Beat eggs until foamy; add brown sugar, milk, molasses and oleo. Sift dry ingredients; add flour and fruit. Line pans with wax paper and grease pans. Pour batter into pans and bake at 275° for 2 1/2 to 3 hours.
Mix first six ingredients. Spread on greased cookie sheet. Mix egg white and sugar. Spread on mixture. Add chopped nuts evenly. Press in batter lightly. Bake at 250° for 1 to 1 1/2 hours. Cut while warm.
Add all ingredients to mix in order. Stir until well mixed. Pour into 3 greased and floured 8-inch pans. Bake at 350° for 18 to 20 minutes or until toothpick comes out clean. Cool.
Wash beans. Put in a large pot and cover with water and 2 teaspoons salt. Soak overnight. In the morning, drain and add 2 quarts water. Bring to a boil and simmer 3 hours. Add seasoning packet from bean package and all ingredients except rice. Simmer 30 minutes. Stir in rice and serve hot or freeze to serve later.
Line 8-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. In bowl, mix sugar, cocoa and cinnamon. In saucepan, heat butter and cream until butter melts (do not boil). Add vanilla. Combine with sugar mixture. Stir in nuts. Pour into prepared pan. Refrigerate at least 1 hour. Use foil to lift out of pan. Cut into 2-inch squares. Diagonally cut each square in half, making triangles. Garnish with whole nuts, if desired.
Thaw frozen hash browns. Mix all ingredients except Parmesan cheese. Put in a 9 x 13-inch baking dish. Sprinkle Parmesan cheese over top. Bake 1 hour at 350°.
Cream sugar, butter and shortening together; add eggs, one at a time, until blended. Add vanilla and lemon extracts; blend. Add milk and flour alternately until blended. Bake in a greased and floured tube pan at 300° to 325° for 1 hour and 15 minutes.
Brown hamburger, bacon and onion. Add rest of ingredients. Bake for 1 hour at 350°. May also put in crock-pot on low for 4 to 5 hours.
Combine sour cream and whipping cream. Let stand at room temperature for 1 hour or until thickened. Combine fruit and coconut. Stir in the sour cream mixture. Chill, covered, 2 to 24 hours. Before serving, stir and sprinkle with toasted coconut, if desired. Makes 12 buffet servings.
Mix apples, Cool Whip and nuts. Let set overnight. Mix together cranberries (whole berries) and sugar. Add to apple mixture and serve.
Mix ingredients and store in airtight container. To make hot cocoa, use 1/4 cup mix to 1 cup hot water.
Wash potatoes and rub skin with oil. Bake in hot oven about 1 hour or until soft. Cut each potato in half and scoop out into a bowl, keeping shells intact. Mash hot potatoes; add butter, onion, salt and pepper to taste. Add enough milk to make potatoes soft and fluffy. Heap into skins, building up sides and leaving hole for tuna mix.
Preheat oven to 375°. Cook vegetables according to directions; drain. Melt margarine in a 2-quart pan. Add to margarine the onions, celery and thyme leaves. (Thyme leaves must be crushed.) Stir until onion is tender. Add soups and milk; stir until smooth.
Mix all ingredients together. Store in airtight container. To serve: Mix 1 cup of boiling water with two teaspoons of mix.
Put beans, tomato juice and water in a 6-quart pan. Bring to a boil. Put ground beef in skillet and cook until well done and lightly browned. Stir in Chili-O mix. Stir ground beef and Chili-O mix into pan with beans and tomato juice. Let simmer for 10 minutes. Thicken with flour and water.
Cream butter and sugar; add flour, vanilla and nuts. Roll into balls. Bake for 25 minutes. Roll in powdered sugar when cooled.
Preheat oven to 350°. Combine ingredients; mix well. Shape dough into 1-inch balls and place 2-inches apart on ungreased baking sheets. Bake 9 minutes or until edges are golden brown. Cool on pan 1 minute. Remove to wire racks to cool completely. Makes 48 cookies.
Combine sugar, milk, chocolate and salt in saucepan. Cook over medium heat, stirring until smooth and mix thickens. Remove. Stir in butter and vanilla. Makes 3 cups.
Wash, peel and cook yams. Place quartered yams in 13 x 9 x 2-inch baking dish. Bake in 325° oven.
Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Gradually stir 1 cup of hot mixture into beaten eggs. Add to remaining hot mixture, stirring constantly. Cook 1 minute, remove from heat. In a large bowl, add chilled mixture, stirring with a wire whisk to combine. Freeze according to ice cream maker's directions.
Cook onion in butter until tender but not brown. Blend in flour and salt. Gradually stir in broth. Cook and stir until thick. Add peas. Chop cooked chicken into pieces. Add mushroom caps, pimento and soup to chicken mixture. Heat until bubbling. Pour into casserole dish and bake in a 350° oven for 20 minutes or until hot.
Chop cabbage, pepper, onion and mix with grated carrots. Mix 1 cup sugar and salt. Pour over vegetables. Heat vinegar, oil and 2 tablespoons sugar until sugar dissolves, about 5 minutes. Cool slightly. Pour over all other ingredients and stir well. Put in glass or stoneware jar only. Cover and let set for 24 hours.