HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar. Add rest of ingredients. Bake in lightly greased loaf pan at 350° for 45 minutes.
Mix all ingredients together. Bake 4 to 5 hours at 250°. (Can be made in a crock-pot 4 to 5 hours.)
Make meatballs from the hamburger and set aside. (You can brown the meatballs if you wish, but they cook very well if added to the sauce raw.) Combine all ingredients except meatballs and pasta and cook at least 8 hours. Add the meatballs to the sauce and cook until they are done. Serve over prepared pasta.
Place in unbaked pie shell. One cup of fresh fruit may be placed on top (such as rhubarb, strawberries, blueberries, cherries, etc.). Bake at 350° until set (knife when inserted will come out clean).
Preheat oven to 425°. Prepare a fire so you will have hot coals on the hearth. Put dry ingredients unsifted in bowl. Mix in buttermilk and egg. Add 2 tablespoons of vegetable oil and mix thoroughly. Put remaining oil in 9-inch cast-iron skillet. (If baking in fireplace, use cast-iron skillet with legs, called spider pan.) Heat skillet in oven or over coals for 5 to 10 minutes. In oven, pour batter into skillet and bake 25 to 30 minutes or until brown. Cut into wedges and serve with butter.
Slice potatoes, pepper and onion in strips. Layer 1/2 the potatoes, onions and pepper on a sheet of foil. Add 1/2 the butter and garlic powder. Layer the rest of the vegetables, add the rest of the butter and garlic. Wrap in aluminum foil. Bake in 350° oven 1 hour or until tender. Also great, cooked on the grill.
Heat oven to 350°. Place turkey in shallow roasting pan. Salt and pepper to taste. Mix remaining ingredients. Pour over turkey. Cover and bake until done (165° to 170° on meat thermometer), about 1 1/4 to 1 1/2 hours. Cut turkey into slices. Serve gravy with turkey and, if desired, with boiled or mashed potatoes. Yield: 4 to 6 servings.
Cream butter, sugar and vanilla until fluffy. Sift flour and salt together; add to creamed mixture. Mix well to make soft dough. Stir in walnuts (pecans). Break off pieces of dough size of walnut; shape into balls. Bake on ungreased cookie sheet at 375° for 12 to 15 minutes. Remove from cookie sheet with spatula. Cool slightly and roll in powdered sugar. Makes 4 dozen balls.
Scrub, pierce and bake potatoes at 425° for 1 hour or until tender. Cool slightly. Break in half lengthwise and scoop potatoes into a large bowl. Beat in butter, salt, pepper and sour cream. Refill shells. Sprinkle grated cheese on top. Bake at 350° for 30 or 40 minutes. Freeze or refrigerate as desired. Serves 6.
Remove outer leaves, quarter, core and shred cabbage. Core and slice unpeeled apples. Combine cabbage, apples, bacon fat, salt and pepper in heavy saucepan. Add enough boiling water to cover. Cover pan and simmer until cabbage is tender, but still somewhat crisp (20 minutes). Drain off liquid, reserve and keep hot.
Dissolve Knox gelatine in water. Warm cream of mushroom soup and mix with the dissolved gelatin. Add the remaining ingredients and stir. Pour into 1 quart mold.
Remove crust. Cut in cubes. Soak in water and squeeze out. Place in 2-quart baking dish; mix and add milk. Put in hot oven. When it starts to bake well, then turn down heat. Stir often for 2 hours. Serve hot or cold with whipped cream.
In a bowl, combine cream cheese, Italian seasoning and garlic powder. Spread on the bottom of a greased 9-inch pie plate. Combine cheeses; sprinkle half over the cream cheese layer. Top with the pizza sauce and peppers. Sprinkle with the remaining cheeses. Bake at 350° for 20 minutes. Serve warm with tortilla chips or breadsticks.
Boil chicken until done, let cool and cut into small chunks. Fry bacon until very crisp, crumble into bacon bits. Chop celery medium fine. Crumble pecans under each half, is in about 6 pieces. Open canned mushrooms and drain. Put in large bowl: chicken, bacon bits, celery, pecans and mushrooms. Add sour cream, mayonnaise and lemon juice. Mix thoroughly and serve.
Melt margarine in two 9 x 1 1/2-inch round cake pans in 325° oven. Stir in brown sugar. Spread mixture evenly in pans.
Cream shortening, salt and peanut butter in mixer. Add sugars; add eggs, milk and flour sifted with soda. Drop small spoonfuls on cookie sheet. Mash with fork. Bake at 325° until done. May also be used as icebox cookies. Makes 5 dozen.
Blend cream cheese and mayonnaise. Bring 1 cup of juice to a boil; add to Jell-O, stirring until dissolved. Add 4 tablespoons hot liquid to cheese mix and blend. Add to Jell-O mix and blend well.
Combine all ingredients. Simmer for 15 minutes. Add to meatballs. Cook in crock-pot on low for 6 to 8 hours. (Italian meatballs can be gotten from Sam's.)
Brown meat and drain. Add all ingredients. Simmer for 20 to 30 minutes. Serve with tostado chips or corn bread.
Mix all ingredients. Pour into casserole dish and bake at 325° for 30 to 45 minutes or until hot. Serve with cocktail rye and horseradish sauce if desired.
Steam broccoli until done. Drain. Saute onion and pepper in butter. Mix broccoli, rice, onion, pepper and mushroom soup together. Salt and pepper to taste. Pour into casserole dish. Top with grated cheese. Put in oven at 350° long enough to heat through and melt cheese.
Cook sausage until done. Drain and set aside. Beat eggs. Add milk, salt and mustard. In a greased baking dish, layer bread, sausage and cheese. Pour eggs over this. Refrigerate overnight. Bake at 350° for 45 minutes.
Boil potato in	slightly salted water until	cooked. Mash hot potato, adding as much powdered sugar as it will hold to make dough that can be rolled out. Add vanilla during this process. Roll out on powdered sugar to 1/4-inch thickness. Spread with peanut butter generously. Roll up and	slice. This candy keeps very well.
Brown hamburger in skillet. Cook macaroni until done in large pot. Put macaroni and hamburger in square 9 x 9-inch pan or larger if serving large crowd. Add spaghetti sauce. Sprinkle shredded cheese over top. Place in microwave or in oven at 350° until cheese melts.
Cook and drain broccoli. Mix other ingredients together. Set aside. Put broccoli in 9 x 11 baking pan. Pour mixture over it. Bake at 350° for 30 to 40 minutes, uncovered.
Stir mayonnaise, ginger, garlic salt, mustard and soy sauce. Chill. Dice green onions and celery. Combine with peas and water chestnuts. Cover and chill.
Preheat oven to 275°. Lightly grease a 15 x 10-inch jelly roll pan. In a large mixing bowl, beat butter, brown sugar, granulated sugar, egg yolk and nutmeg until light and fluffy. Add flour; stir to combine. Pat dough over bottom of prepared pan.
Get the round steak cut a little thicker than the regular round steak. Cut meat into pieces. Pour some flour on it and pound flour into meat. Have oil hot in pan; brown meat. Add green pepper, celery and tomato juice to meat. Salt to taste. Let simmer until well done. Add a little water if meat isn't done and the tomato juice is used up.
Mix together. Place in paper lined cupcake tins, using about 1 1/2 tablespoons per cup. Reserve 1/2 cup for topping.
Roll a scoop of ice cream (any flavor) in crushed corn flakes. Freeze. Roll out a canned biscuit or pie pastry and wrap ice cream, being careful to seal all edges. This may be returned to freezer until ready to fry. Heat oil to 400° and drop ice cream in for 30 seconds to 1 minute. Drain. Top with maple syrup and nuts. Most any kind of ice cream topping will do fine. Serve at once.
Bake pie crust according to directions on package. Heat milk in double boiler. While it is heating, mix sugar, salt, cornstarch and cocoa well; set aside. Beat egg yellows slightly, adding 1/3 cup of the warmed milk. Pour egg mixture back into milk in double boiler. Add sugar mixture. Stir constantly over medium heat until thick. Remove from heat. Add butter and vanilla. Allow to cool slightly. Pour into cool baked pie shell. Top with meringue.
Beat eggs; add garlic, pepper and diced onions. Dip chicken breasts in mixture. Fry chicken until brown, then bake at 350° for 30 minutes. Add vegetables to chicken and bake an additional 15 minutes. Take chicken out of the oven and sprinkle the avocado over it before serving. Serves 4.
Mix all ingredients and shape into small meatballs. Roll meatballs in paprika. Lightly brown in 1/4 cup margarine. Drain grease and cover meatballs with cream of mushroom soup mixed with 1/2 can water. Bake 1/2 hour at 350°.
Tear bread into pieces and put in a 9 x 13-inch baking dish. Cook sausage and drain. Put over bread. Put cheese over sausage.
Cook Jell-O and pineapple juice for 5 minutes after it comes to a full boil. Cool. Mix Cool Whip, cottage cheese and pineapple together. Add Jell-O mixture. Blend well. Pour in mold and chill.
Combine carrots, water and salt in saucepan. Bring to a boil. Cover and reduce the heat. Simmer for 5 to 8 minutes, until carrots are crisp-tender; drain. Combine orange juice and cornstarch and stir into carrots. Stir in raisins and sugar. Cook over medium heat, stirring constantly, until smooth and thickened. Serves 4 to 6.
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients. Mix well. Cover; chill about 2 hours. Heat oven to 350°. Shape into 1-inch balls. Place on ungreased cookie sheet; flatten with tines of fork dipped in granulated sugar to form crisscross pattern. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Cool completely.
Melt chocolate chips and marshmallows in evaporated milk on medium heat. Layer crushed cookies in a flat 9 x 13-inch dish with softened ice cream on top of that. Spread the chocolate mixture over the top of ice cream; sprinkle more cookie bits on top of chocolate mixture and freeze. When set, cut and serve.
Mix together thoroughly the dry ingredients. Add remaining ingredients and beat with mixture until well blended. Pour into unbaked pie shells. Bake at 350° for 45 minutes.
Melt 1/2 stick oleo in a 9 x 13-inch pan. Mix together onion and potatoes and put in pan. Heat mushroom soup and cheese. Pour over potatoes and onion. Top with corn flakes and drizzle with melted butter.
Cook German chocolate cake as directed on package. When cake is done, while hot, pour milk over cake. Next, pour caramel topping over cake. Next, put chopped nuts, then add chopped Heath bar. Punch holes in cake before adding topping ingredients.
Cream sugar and butter. Add eggs, buttermilk and coconut. Pour in unbaked pie shell. Bake at 350° for about 1 hour or until browned.
Wash and dry chicken. Combine salt, pepper and flour; rub into chicken. Brown chicken in butter in a Dutch oven or electric skillet. Add whole onions, garlic and mushrooms. Cook over low heat until onions brown lightly. Add wine, thyme and bay leaf. Cook covered over low heat 30 minutes or until tender.
Beat eggs; add dry ingredients. Mix well. Stir in melted butter. Add pecans and vanilla. Pour into an 11 x 7-inch pan. Set that pan in another pan of boiling water. Bake at 325°. Bake for 45 minutes or until set like a custard. Do not overbake. Cool. Cut into 2-inch squares. Can be served plain or topped with whipped cream and a cherry.
Put potato slices and packet of seasoning mix into ungreased 2-quart casserole. Heat tomatoes, water and oregano to boiling; stir into potatoes. Mix in cheese and pepperoni (use as much or as little as you like). Arrange more cheese and pepperoni on top. Bake, uncovered, for 30 to 35 minutes.
Melt butter and pour into cake mix. Add egg. Mix and press into 9 x 13-inch pan or baking dish. Take cream cheese, powdered sugar, vanilla and eggs and pour over cake mix. Bake 30 to 35 minutes at 350°.
Drain pineapple. Combine flour, sugar, soda and salt. Stir in dates and almonds. Combine pineapple with eggs, cranberry sauce, oil and orange peel; stir into dry mixture.
Melt the margarine in an 8 or 9-inch square pan. Combine flour, sugar, baking powder and milk. Pour over margarine. Pour cherry pie filling over dough. Bake 45 minutes at 350°.
Wash and peel eggplant. Slice into 3/8-inch slices. Dip into beaten eggs until coated well, then place into seasoned bread crumbs until well coated. Cook in electric pan at 300° for 3 to 4 minutes on each side. You may use olive oil, Pam or vegetable oil. Make 2 rows in a 13 x 9-inch dish. Pour sauce over fried eggplant. Sprinkle with cheese and sliced mushrooms. Bake at 350° for 30 minutes until slightly golden. Allow cheese to set for 10 minutes before serving. Serves 4.
Bring to a boil all ingredients except clams. Cook for 20 minutes. Take off burner. Now, dump in clams and let set while you get another saucepan and melt 4 tablespoons of margarine. Stir in 2 tablespoons of flour and 1/2 cup evaporated milk. Add salt and pepper to taste. (It will appear lumpy.) Take off burner. Put soup back on burner and pour in the sauce. Stir frequently and cook for 10 more minutes.
In a medium bowl, combine dry gelatin and cottage cheese. Fold in pineapple, marshmallows, pecans and cherries. Add Cool Whip lite. Mix gently to combine. Cover and refrigerate until ready to serve.
Butter baking pan, 13 x 9 x 2-inch. Heat corn syrup, butter and chocolate morsels to boiling in 3-quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Let stand until firm at least 1 hour. Cut into about 1 1/2-inch squares. Makes 48 squares.
Sprinkle dry gelatin into cottage cheese and mix thoroughly. Add remaining ingredients. Store salad in refrigerator at least 4 hours before serving.
Combine all ingredients in advance. Chill and store and use as desired over salads. Use 2 tablespoons per serving.
Combine oats and oleo in boiling water and let stand 20 minutes. Cream together sugars and eggs and add to oat mixture, then add flour, salt, cinnamon, soda and vanilla. Mix well. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Cook bacon until crisp. In pot, add beans, onions, bell peppers and remaining ingredients. Heat on low 15 minutes. Crumble bacon and add most of it to heating mixture. Put mixture in baking dish and top with remaining bacon. Cook at 325° for about 30 minutes.
Place the diced potatoes in a large saucepan and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender. Drain. Place the potatoes in a mixer bowl. Cut the butter and cream cheese into small pieces and add to the potatoes. Beat with an electric mixer until light and fluffy. Beat in the sour cream. Season with nutmeg, salt and pepper to taste. Serve immediately or reheat in a buttered casserole at 300° for 20 minutes, if you want to prepare them in advance. Yields 8 servings.
Brown meat in skillet over medium heat. Drain fat and set aside. Blend next four ingredients until smooth. Stir in meat, cheese, onion and pepper.
Combine sugar, flour, cocoa, baking soda and salt in a large mixing bowl; mix well. Heat margarine and water in saucepan until boiling. Pour over dry ingredients; mix well. Beat in buttermilk, eggs and vanilla.
Peel and dice eggplant. Cook for 10 minutes in boiling water. Drain in a colander. Place in a greased baking dish. Melt 3 tablespoons butter; stir in 3 tablespoons flour. Add tomatoes, then chopped onion and pepper. Add 1 tablespoon sugar, bay leaf and cloves; cook 5 minutes. Pour over eggplant. Cover with bread crumbs; add grated cheese on top. Bake at 350° for 30 minutes.
Dice apples. Mix well with sugar; let stand for 1 hour. Add flour, soda, salt, vanilla, oil, eggs, walnuts and fruit. Mix well. Pour into baking pan. Bake at 325° for 45 to 55 minutes.
Rub roast surface with salt and pepper. Brown in butter on all sides. Add water, tomato juice, onion and garlic. Simmer meat 1 1\2 hours. Mix remaining ingredients and add to meat. Cook for 2 hours more. Add potatoes and carrots the last 2 hours.
In a large saucepan, combine cranberries, orange peel, oranges, raisins and water. Cover and simmer over medium heat until cranberries are soft. Add pecans and sugar; stir well. Simmer, uncovered, 10 to 15 minutes, stirring often. Cool. Spoon into covered containers. Refrigerate. Serve as a relish with poultry or pork, or spread on biscuits.
Mix the mustard, flour, oil and turmeric together with 1 pint cold vinegar. Stir into 6 pints of vinegar and boil. Add vegetables and cook until tender. Put in jars and seal well.
Mix well the cream cheese, egg and 1/2 cup sugar. Spread mixture on bread. Roll up; dip in margarine and sugar. Mix 1/2 cup sugar with cinnamon. Melt margarine. Bake at 400° for 15 minutes.
Blend all ingredients together thoroughly in a large bowl. Pour into a "well" greased Bundt pan. Bake at 350° for 50 minutes. Cool in pan for 15 minutes. Turn out on a plate. A light powdered sugar glaze goes well with this cake.
Blend pie filling with corn syrup. Gradually stir in evaporated milk and egg. Add nuts. Pour into pie shell. Bake at 375° until top is firm and just begins to crack (about 40 minutes). Cool at least 3 hours. Garnish, if desired.
Take pineapple, Jell-O and sugar and heat on stove. Cool. Beat cold milk and softened cream cheese. Fold into jello mixture.
Saute onion in butter. Add meat. Brown and drain. Add tomatoes, corn, soup and ketchup. Top with Tots. Bake at 400° for 15 minutes or until Tots brown.
Combine butter and sugar. Beat until light. Add beaten egg yolks and pineapple. Beat egg whites until stiff and fold into mixture. Roll wafers to crumbs and add crushed pecans. Place a layer of crumbs then a layer of fruit, alternating with crumbs on top. Refrigerate overnight. Serve with whipped cream.
In ungreased 9 x 13-inch pan, crumble raw ground beef and season with salt, pepper, onion and garlic powder. Cover evenly with Tater Tots. Add the undiluted cream of mushroom soup. Cover with foil and bake 45 minutes until bubbly. Bake at 350°. Serves 6 to 8.
In a 3-quart saucepan, brown onion and hamburger. Add remaining ingredients. Heat for 10 minutes. Serve with crushed corn or tortilla chips, cheese, sour cream and shredded lettuce.
In a Dutch oven, brown meat on all sides in hot oil. Drain off any excess fat. Stir in gravy, tomatoes, Heinz 57 sauce, garlic, bay leaves, thyme and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour. Add carrots and onions; simmer 20 minutes more. Stir in mushrooms and, if desired, the olives. Simmer 15 minutes more, or until meat and vegetables are tender. Remove bay leaf; discard. Season to taste. Sprinkle with parsley.
Crumble ground beef in a large bowl. Mix the next 6 ingredients together and sprinkle over ground beef. Mix water and liquid smoke together and pour over ground beef. Add peppercorns and mix thoroughly, best method is to use your hands. Divide into 3 equal portions and shape into rolls. Wrap in foil. Refrigerate for 24 hours.
Mix together and heat until thick. Put chicken in oven for 15 minutes at 400°. Take out and pour sauce over chicken. Bake in oven for one hour.
Place eggs, oleo, sugar and flour into blender at high speed for 1 minute. Whether using chocolate chips or coconut, add and blend a few seconds. Pour into greased pie plate. Bake in preheated 350° oven for 35 to 40 minutes or until knife inserted 1-inch from center comes out clean. Pie forms its own crust.
Heat oven to 400°. Blend soup and milk and add all ingredients, except 1/2 cup cheese. Pour into greased casserole dish. Sprinkle with reserved cheese. Bake for 20 minutes. Serves 6 to 8.
Heat sugar and syrup slowly to boiling until sugar melts completely. Remove from heat and stir in peanut butter. Add Rice Krispies. Roll into balls with hands and place on waxed paper or spread on buttered cookie sheet and cut into 1-inch squares. Store in fridge.
Cook zucchini until tender (not mushy); drain. In large bowl, beat eggs; stir in mayonnaise, onion, green pepper, celery, salt and pepper. Add zucchini. Turn into a greased 1 1/2-quart baking dish. Dot with butter and sprinkle with buttered breadcrumbs.
Blend gently to mix, then bake in greased pan at 425° until brown and crusty.
Combine in large kettle. Cover with water; bring to boil. Cover and simmer about 6 hours. Break up meat and cook, uncovered, until thick, about 45 minutes.
Place graham crackers in bowl and add butter and sugar. Press crumbs on bottom of baking dish. Mix sour cream, milk and pudding mix together. Add whipped topping, mixing until blended. Spread 1/2 over crumb crust. Slice bananas over filling. Spread the remaining filling over that. Grate pecans over top. Garnish with raspberries and mint.
Combine potatoes, onions, parsley and pimiento. Add seasonings. Brown in hot fat until golden brown and crisp. Makes 6 servings.
Melt together chocolate chips, peanut butter and margarine and pour over Crispix cereal (use a large bowl). Stir well. Get a grocery sack. Shake out the dust. Take the powdered sugar and pour in the sack. Dump the cereal mixture in. Close the top of the sack. Shake it. Shake it some more, baby, shake, shake, shake, shake. Look in the bag. Is your chow well coated? If not, add more sugar and shake it, baby, shake it some more. Pour out onto wax paper or foil. Eat some. Eat some more. Put it in a bowl with a lid and put it in a cabinet. Say you won't eat anymore. Swear you won't eat more! Eat some more . . . get really fat!
Let orange concentrate and red raspberries thaw overnight in fridge. Combine all ingredients in blender. Turn on high for 1 minute. (Can be made ahead of time and kept in fridge until needed.)
Mix all ingredients except crackers and butter. Pour into well-greased baking dish. Sprinkle top with buttered cracker crumbs and bake at 375° for 40 minutes.
Grease 9 x 13-inch pan. Melt margarine (reserve 1/4 cup). Mix other 1/4 cup margarine, salt, onion, sour cream, soup and cheese in pan until cheese melts. Put hash browns in pan. Pour cheese mixture over hash browns. Cover with crushed corn flakes and pour remaining margarine over all. Bake for 45 minutes to 1 hour at 350°.
Combine sugar and Karo syrup in pot and bring to boil. Be very careful not to burn, helps to keep stirring. Take off stove; stir in peanut butter, then add Special K. Mix well and spread evenly in greased pan or dish (14 x 9-inch works real good). Sprinkle both types of chips on top and top broil in oven just to slightly melt chips. Remove and let cool. Cut and serve.
Mix brown sugar, oleo, 2 tablespoons flour and walnuts. Set aside. Sift flour, baking powder and salt. Beat eggs. Gradually add sugar, beating after each addition. Stir in melted oleo. Add flour mixture, alternately with milk. Beat until smooth. Spread 1/2 of batter in greased 9-inch pan. Spoon pie filling over batter. Cover with remaining batter. Sprinkle brown sugar mixture over top and bake at 350° for 45 to 50 minutes.
Saute onion and carrots in butter until onion is tender. Sprinkle with flour and stir. Add water, salt and pepper and simmer 10 to 15 minutes. Add remaining ingredients and simmer approximately 30 minutes. Yield: 6 to 8 servings.
Preheat oven to 375 degrees. Combine flour, soda and salt in a small bowl. Beat sugar and butter in large mixing bowl until creamy. Beat in egg; gradually add flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheet. Bake for 10-12 minutes or until lightly browned. Cook on baking sheet for 2 minutes; remove to wire racks to cool completely.
Cream the margarine; add sugar. Mix in eggs; add vanilla. Stir in flour. Add chocolate and nuts. Bake 25 minutes at 325°.
In a medium bowl, combine stems, cheese, parsley and dressing. Fill mushroom caps. Bake 30 minutes or until cheese is melted. Contains 15 calories each.
Chop beets, carrots and onion. Cover with water in a saucepan and bring to a simmer. Cook over medium heat for 15 minutes. Add cabbage, miso and apple cider vinegar. Cook for 10 more minutes. Add tamari or salt to taste. Serve hot in bowls with a dollop of sour cream on top.
Cook ground beef. Mix the spaghetti sauce and onion together. In a 9 x 18-inch pan, layer the noodles, meat and cheeses until pan is full. Cook for 20 minutes in oven at 350°.
Sift together flour and salt. Blend in Crisco. Mix together vinegar, egg and water and stir into flour mixture. Roll out and fit into pie pans. Fill with favorite fillings.