HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the liver medium and grind fine in a meat grinder or food processor (or have store grind it while frozen!) Cook the sausage and lamb medium, drain grease and break up into small bits. Mix all ingredients very well in a large microwave cooking dish. Micro on High for 30 plus minutes, stirring every 10 minutes so a crust doesn't form on the outside, until done through.
Mix all ingredients well; put in an 8-inch pie plate. Bake 25 to 30 minutes at 325°. Cover with whipped cream to serve.
Cream the sugar, eggs and margarine. Mix in dry ingredients, then add chocolate chips and coconut. Bake at 350° for 35 minutes or more.
Mix all ingredients and pour into greased 9 x 16-inch pan. Bake at 350° for 1 hour.
Mix all ingredients. Press half of the mixture into an ungreased loaf pan, 9 x 5 x 3-inch. Cover and refrigerate up to 24 hours. Heat oven to 400°. Spoon remaining mixture into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Pat into an oblong shape, about 10 x 6-inches. Cut oblong into 1-inch squares; separate squares. Bake, uncovered, for 20 minutes. Divide squares into two 1-quart freezer containers. Cover and label. Freeze up to 2 months. Bake beef loaf in 350° oven for 1 1/2 hours. Top with catsup. Makes 6 servings.
Remove kernels from cobs. Mix corn and flour. Blend in salt, pepper and egg yolks. In a separate bowl, beat egg whites until soft peaks form. Fold into corn mixture. Cover bottom of a large skillet with oil. Heat until a drop of water sizzles. Drop batter by tablespoonfuls into skillet. When browned on bottom, carefully turn and brown on the other side. Serve warm. Makes 4 servings.
Cream together oleo and sugar, add Jello and eggs, and mix well. Sift flour, baking powder and salt together. Combine all ingredients together. Form into ball or brick and refrigerate several hours - overnight is best. When ready to cut out, roll out on slightly floured surface, and cut out using favorite cookie cutters. Bake at 350° until lightly browned. Cool and frost or decorate to your desire. At Christmas time, using red and green Jello and using Christmas cookie cutters, they are good, healthy, and pretty even without frosting.
Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until smooth. Add ice cream, beating well. Spoon mixture into a freezer-proof container and freeze.
Heat oven to 375°. Grease round pan, 9 x 1 1/2-inch. Prepare Streusel Topping. Reserve. Mix remaining ingredients. Beat 30 seconds. Spread in pan. Sprinkle with Streusel Topping. Bake 18 to 22 minutes or until golden brown. Serve warm. Makes 8 servings.
Cut meat into thin strips. In skillet, brown meat, mushrooms and onion in butter or margarine. Season with salt and pepper as desired. Add broth. Cover and simmer 1 hour or until tender. Gradually blend 1/4 cup water into flour; slowly add to sauce. Cook; stir until thickened. Slowly blend in sour cream; heat. Serve over noodles with salad and bread.
Saute onion and garlic in small amount of oil; add meat and chili powder. Stir until brown. Add noodles, soup, water, salt, pepper and corn. Place in large casserole dish. Place grated cheese on top. Cook until bubbly at 350°. Let stand 15 minutes.
Drain and squeeze spinach. Mix all ingredients well and chill to set (minimum of 2 hours).
Mix according to package directions. Pour into 4 (6 ounce) dessert glasses. Add whipped cream and serve.
Pour boiling water over dates. Cool and add soda. Cream together sugar, eggs and remaining ingredients. Mix well. Store in covered container in the refrigerator. It will keep up to 6 weeks. Do not stir! Spoon into greased tins. Bake at 400° for 20 minutes. This will make 12 dozen muffins.
Heat oven to 350°. Grease 13 x 9-inch baking pan. Mix flour, sugars, 1 teaspoon cinnamon and ginger. Stir in oil until crumbly. For cake topping, pat 3/4 cup flour mixture into a small bowl. Stir in nuts and remaining 1 teaspoon cinnamon. Stir baking soda and baking powder into remaining flour mixture. Beat buttermilk and egg to blend. Add to flour mixture. Pour into pan and sprinkle nut mixture on top. Bake 40 to 45 minutes. Cool. Makes 12 servings.
Melt chocolate and Crisco over hot water. Mix all other ingredients together, then add chocolate/Crisco combination. Spread on greased cookie sheet (small) or a greased pizza pan. Bake 12 to 15 minutes in a 375° oven. When cool, frost with Jiffy mix white frosting.
Preheat oven to 350°. Beat egg whites until thick and foamy. Add sugar gradually and continue beating until stiff. Add vanilla (a few drops of food coloring adds a festive touch for Christmas cookies, St. Valentine's day or Easter time; otherwise the cookies will be white). Stir in nuts and chips. Line cookie sheet with aluminum foil. Drop onto foil in small peaks. Put cookies in oven and turn off oven. Leave in closed oven several hours or until oven is completely cool. (Do not leave oven light on or cookies will be sticky.)
Mix all ingredients together with 1 bottle Italian dressing and allow to marinate several hours or overnight. Delicious.
Combine the crabmeat, cheese, olives, scallions, celery and seafood seasoning in a medium-size bowl. Add mayonnaise to moisten. Chill 1 to 2 hours. Top with chopped parsley and serve. Makes 3 to 4 servings.
Mix sugar, flour and salt in Teflon skillet. Add milk and cook until thick, stirring constantly. Add beaten egg yolks and butter and cook for 2 minutes.	Remove from heat and add vanilla. Cool and pour into a cooked pastry shell.
Toss meat in nonstick pan or in small amount of fat until it	browns. Add soups with water and soy sauce.	Cook meat on low heat or in a 325° oven until almost tender (about 30 minutes). Add celery. Cover. Cook gently for 30 minutes or until done. Blend flour and water; add to thicken. Heat until boiling point and cook until thick. Add drained bean sprouts and mushrooms. Heat through. Serve on rice or crisp noodles. Serves 6. Freezes well.
Brown meat with onion; drain. Mix together the corn meal, eggs, milk, baking powder, salt, corn and chile. Pour 1/2 of batter in greased casserole dish, all of the meat and grated cheese. Put remainder of batter on top of cheese. Bake at 350° for approximately 45 minutes. Recipe can be doubled.
Brown beef, garlic and ginger over medium heat for 8 to 10 minutes. Drain. In same skillet, heat oil over medium heat until hot. Stir-fry pepper and peas until tender-crisp, 3 minutes. Add rice, soy sauce and sesame oil; mix oil. Return beef, heat through 5 minutes. Stir in green onions. Makes 4 (1 1/2 cup) servings.
Rinse chicken; pat dry. Sprinkle with salt, pepper, garlic powder and flour. Melt margarine in pan. Saute chicken until lightly browned (2 minutes each side). Remove chicken to oven dish. Add following to frying pan: Marsala wine, chicken soup and enough flour to thicken. Add mushrooms; bring to boil for 1 minute. Place over chicken and place in 325° oven for 20 minutes. Makes 4 servings.
Soften cream cheese. Gradually stir in crushed pineapple, 1 cup of pecans, green pepper, onion and salt. Chill well. Form into a ball and roll in 1 cup of pecans. Chill until ready to serve.
Preheat oven to 350°. Place 2 tablespoons butter in saute pan. Add mushrooms, sauteing about 3 minutes. Reserve.
In 12-inch skillet over medium-high heat in hot oil, cook garlic until browned; discard. Add the sliced onions and peppers; cook 2 minutes, stirring. Stir in vinegar, basil, oregano, 2 teaspoons salt and 1/4 teaspoon pepper. Reduce heat to medium; cover and cook 10 minutes. With slotted spoon, remove vegetables to medium bowl. Keep warm. With meat mallet, pound cutlet until 1/8-inch thick. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. On waxed paper, coat cutlets with flour. In same skillet over medium-high heat, melt 3 tablespoons butter. Cook meat a few pieces at a time, until lightly browned on both sides, adding more butter if necessary. When all veal is cooked, arrange the meat with the peppers and onions on a warm platter or serve in skillet.
Preheat oven to 350 and grease 13 x 9 baking pan. Mix all the above ingredients together in a large bowl with an electric mixer on low speed until well blended. Pour cake into baking pan, and bake for about 30 minutes or until cake is done in a 350 oven.
Mix all vegetables together in bowl, then mix oil, sugar, vinegar and oregano until all mixed up; pour over vegetables. Let sit overnight before serving.
Mix all ingredients well. Batter will be soft like cake batter. Drop in muffin pan and bake at 375° until done.
Mix first 6 ingredients together; set aside. Beat eggs, then add oil; mix well. Add mashed sweet potatoes, pecans and raisins. Stir until blended. Stir in milk. Bake at 350° in loaf pan for 1 hour.
In bowl, cream butter. Gradually add sugar and beat well. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour, and mix until blended after each addition. Stir in almond extract and vanilla.
Chop tomatoes, onions and peppers fine. Add garlic, coriander, parsley, salt and vinegar. Stir and chill in covered dish.
Saute mushrooms, onion and garlic in butter in a heavy 4-quart saucepan until onion is tender. Stir in tomato paste; simmer about 1 minute. Add broth, 1/4 cup Parmesan cheese, salt and pepper; simmer 1 hour. Serve with croutons and additional cheese, if desired. Yield: 10 to 12 servings.
Preheat oven to 325°. Sift together flour, salt and soda; set aside. Cream together margarine and sugar. Add eggs, one at a time, beating after each addition. Then alternate sour cream and flour mixture. Add vanilla. Bake in a "slightly greased" 10-inch tube pan for 1 hour and 25 minutes.
Combine sugar, brown sugar and apple cider vinegar. Pour over shredded cabbage; toss to coat. Let stand 5 to 10 minutes. Cook bacon in large skillet until crisp; keep drippings in pan. Crumble bacon and set aside.
Combine first 6 ingredients, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add beef; mix well on foil. Pat meat to 12 x 10-inch rectangle. Arrange ham atop. Top with shredded cheese. Starting from short end, carefully roll up meat, using foil to lift. Seal edges and ends. Place seam side down in 13 x 9-inch baking pan. Bake in 350° oven for 1 1/4 hours. (Center will be pink.) Halve cheese diagonally. Place atop roll. Return to oven until melted. Makes 8 servings.
Thaw broccoli in warm water, drain. Melt butter in pan. Add remaining ingredients and pour into casserole dish. Bake 25 to 30 minutes at 350°.
Sift flour and salt. Cut in shortening until it looks like cornmeal. Beat egg slightly. Add vinegar and water. Gradually add egg mix to dry ingredients. Mix enough to hold dough together. Work on wax paper. Keeps for a week in refrigerator. Can be frozen indefinitely. Makes 3 to 4 single shells.
Melt butter in saute pan. Add garlic, shallots, tomato and onion. Cook for 1 minute. Add shrimp and scallops. Cook until shrimp and scallops are slightly firm. Add crab and cooked pasta spirals. Cook for 1 minute, stirring the whole time. Add heavy cream and allow to simmer until reduced in half. Add cheese and pepper. Mix well and serve immediately.
Mix all together and pour into pie shells. Bake at 350° for 45 minutes.
Grease bread pan (any size or style). Mix dry ingredients (all but sugar); make well in center of dry ingredients. Combine egg, mashed bananas and oil together. Add to dry mixture and stir until moist; may be lumpy. If desired, add nuts (I don't). Pour into prepared pan or pans and bake at 350° until toothpick is clean when inserted into center; cool.
Mix sugar, corn meal and flour. Add remaining ingredients and beat well. Pour into 9-inch unbaked pie shell. Bake at 350° for 30 minutes.
Mix sugar, orange juice and water. Cook to soft ball stage. Remove from heat; add walnuts, orange peel and salt. Mix until cloudy. Quickly place on waxed paper and separate clumps with 2 forks.
Cook first 8 ingredients for 1 1/2 hours. Add chili blend and flour. Cook and stir for 10 minutes more. Pour in pan and let cool until sets up. Cut in blocks, wrap, then freeze. This makes about 20 pounds of chili.
Cream together butter and sugar until fluffy. Add salt, vanilla, flour and nuts. Blend well. Refrigerate until easy to handle. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Flatten slightly with a fork. Press 1/2 candied or maraschino cherry in each. Bake at 350° for 12 to 15 minutes.
Place halibut in casserole dish. Dust flour over fish. Sprinkle on needed salt and pepper. Layer on onion. Mix cream of celery soup and milk. Pour over onions. Bake in 350° oven for 30 minutes. Layer on cheese and return to oven for 10 minutes.
Saute meat and chopped onion; drain and add to other ingredients. Simmer in large pot for about 15 minutes.
Brown meat and add onions. Add all other ingredients in crock-pot and simmer for 4 hours.
Cook macaroni according to package directions; drain and cool. Cut ham into thin strips. Combine macaroni, ham, cheese, celery, green pepper, green onions, pimento and pickle relish. Blend mayonnaise, mustard and salt; add to ham mixture. Toss lightly. Yield: 6 servings.
Mash potatoes. Add eggs, salt, sugar and cinnamon. Roll Ritz crackers until fine; add to potato mixture. Roll corn flakes until fine. Wrap potato mixture around marshmallows, then roll in corn flakes. Fry until brown in plenty of butter.
Mix pudding according to directions on box. Fold in whipped cream. Drain liquid from all fruits and fold fruit into pudding with marshmallows and bananas. Chill. Serve in lettuce cups or plain. Makes 8 to 10 servings.
Combine hash brown potato mix and water; stir well. Let stand, covered, 15 minutes; drain. Wrap tortillas securely in aluminum foil; bake at 350° for 10 minutes or until thoroughly heated.
Bake potatoes as normal. Let potatoes stand for 5 to 10 minutes after removing from oven. Halve potatoes lengthwise and carefully scoop out inside. Set shells aside.
Place chicken in a 13 x 9-inch Pyrex dish. In a bowl, mix all ingredients together. Pour over chicken. Cover with foil and bake in a preheated 350° oven for 1 hour. Remove foil and cook for another 30 minutes more or until browned. Good served with rice.
Use your favorite flavor of Jell-O and Kool-Aid. Best to use same flavors or like flavors. Mix the Jell-O, sugar and hot water. Mix the Kool-Aid and cold water. Combine the 2 mixtures and pour into popsicle molds.
In a glass pan, place chicken breasts. Top with cream of chicken soup, cheese, then stuffing. Bake at 350° for 1 to 1 1/2 hours, covered. Uncover dish the last 15 minutes.
Combine all until well blended. Spread on thin-sliced French bread rounds and broil in oven until heated through.
Buy the tenderloin 24 hours in advance before you wish to prepare for marinating. Have the butcher truss the meat which means that he cuts off the fat and secures it with string for cooking. Place tender in a large Pyrex bowl to marinate.
Cook onion until yellow in 3 tablespoons oil. Add peppers and mushrooms. Add ground beef until brown. Add salt, sugar and tomatoes. Serve over cooked noodles.
Blend together cream cheese and mayonnaise, add green onion, crab and shrimp. Place in covered container and chill overnight. Makes 1 1/2 cups (18 servings). Fun to serve with holiday shaped crackers.
Boil chicken in water until done. Mix chopped eggs and celery with mayonnaise. Add Miracle Whip. Soak gelatin in 1/2 cup cold water, then dissolve in hot broth. Mix all ingredients together and place in Pyrex container or individual molds. Refrigerate.
Melt in double boiler the margarine and chocolate chips. Pour over marshmallows and nuts.
Mix cucumbers, green peppers, onions, salt and ice. Let set for 2 hours. Mix sugar and vinegar. Heat, but don't boil. Cool; pour over mixture. Put in refrigerator and let set overnight.
Cook 2 1/2 hours at a slow boil. Put in fruit jars. Delicious served on hot dogs.
Cook broccoli in salt	water 2 1/2 to 3 minutes. Mix all together. Keep in refrigerator overnight.
Make kabobs for the grill by skewering the breast of the favorite bird; wrap in bacon. Add jalapeno, onion and bell peppers to your skewer. Season with seasoned salt and pepper.
Mix together all dry ingredients. Make a well in center and add berries, eggs, oil and nuts. Stir until moistened. Pour into two 9 x 5-inch greased and floured loaf pans. Bake at 350° for one hour.
Combine soy sauce, garlic, ginger and sesame oil. Pour over pork and marinate at least 2 hours in refrigerator.
Place beans, soup and seasoning in 2-quart casserole. Mix well. Cook at 350° in oven for 40 minutes. Add onions and cook 10 more minutes.
Mix dry cake mix with margarine and canned milk. Pour 1/2 of mixture into a 9 x 13-inch pan. Bake at 350° for 6 minutes. Melt caramels and milk together; pour over baked layer. Sprinkle with chocolate chips and nuts; top with remaining batter. (Add a little hot water if too thick.) Bake at 350° for 20 minutes.
Layer cake pan with apples, then cake mix. Sprinkle pecans over top. Pour melted butter over pecans. Bake at 350° for 40 to 45 minutes.
Combine eggs, sugar, syrup, butter, salt and lemon juice. Sprinkle nuts on bottom of each pastry cup. Add filling and bake 20 to 25 minutes at 375°. May be frozen.
Clean and cut potatoes in half. Place in greased baking pan. Slice onion in rings and place on top of potatoes, then salt and pepper to taste.
Cook slowly the sugar, water, salt and corn syrup. Remove from heat just before it forms soft ball when dropped in	cold water. Add marshmallows;	stir until melted. Add flavoring and nuts; stir to coat. Turn mixture out onto brown paper sack. Separate nuts and coating will adhere. Keeps about a week, or can freeze up to 1 month.
Combine first six ingredients. Stir in dry ingredients. Add chocolate chips. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Dissolve coffee in rum. Add to remaining ingredients and mix in a large bowl. Roll in balls using a rounded teaspoonful of mixture for each. Store in tightly covered container for several days. Then roll in additional confectioners sugar. Makes about 4 dozen Rum Balls.
In a blender, combine ingredients; cover and process until smooth. Pour into Popsicle trays or small disposable cups. If using disposable cups, insert a craft stick into the middle. Freeze until firm, about 5 hours or overnight. Makes 6 servings.
Combine 1 1/4 cups flour, yeast and salt in a large mixing bowl. Heat milk, water, oil and honey over low heat until very warm (120° to 130°). Add the liquid and egg to flour mixture; beat until smooth, about 3 minutes on high speed of electric mixer. Gradually stir in more flour to make a soft dough.
Melt margarine. Add brown sugar. Stir over heat. Remove from heat. Add eggs, flour with baking powder, nuts and chips. Mix all by hand. Grease cookie sheet with margarine. Spread batter into pan. May have to spread by hand dipped in flour. Bake 20 minutes at 350°. Cut into squares when cool. May be sprinkled with powdered sugar.
Preheat oven to 350°. In large saucepan over low heat, melt 1 cup chips with margarine. Remove from heat. Add flour, sweetened milk, egg and vanilla. Stir in remaining 1 cup chips. Turn into well-greased 13 x 9-inch pan. Bake for 20 to 25 minutes, or until brownies begin to pull away from sides of pan. Cool; cut into bars. Store, tightly covered, at room temperature.
Cream sugar, butter, molasses and eggs. Add dry ingredients and mix well. Roll into walnut size balls and cost with sugar. Place on greased cookie sheet and bake at 350° for 10 minutes.
Thaw Cool Whip according to directions on container. Break Oreo cookies into small pieces. Fold into Cool Whip, along with chopped pecans. Serve in parfait glasses, topped with a cherry. Serves 8.
Blend cake mix, pudding, fruit cocktail and juice, coconut, eggs and oil in large bowl. Beat 4 minutes at medium speed. Pour into greased and floured 9 x 13-inch pan. Sprinkle packed brown sugar and chopped nuts over cake. Bake 45 minutes at 325°. Cool 15 minutes and then glaze.
Brown hamburger meat and onions. In separate bowl, break up lettuce, combine with chopped tomatoes and dorito chips. Just before serving add browned hamburger meat and onions to lettuce. Add rinsed and drained beans and toss with dressing. Serve immediately. 8-10 servings.
Combine zucchini, sugar, eggs, oil and nuts. Sift flour, baking soda, baking powder and spices together. Gradually, add dry ingredients to zucchini mixture and mix thoroughly. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 375° for 1 hour.
Drain corn, reserving liquid. Add enough milk to reserved liquid to measure 1 cup. Blend flour into melted butter in large saucepan. Add milk mixture. Cook until thickened, stirring constantly. Stir a small amount of hot mixture into eggs; stir eggs into hot mixture. Add corn, salt and pepper; mix well. Spoon into greased 2-quart baking dish. Bake at 350° for 30 to 40 minutes or until set and golden brown. Garnish with paprika.
Slice bread lengthwise into 2 halves. Toast in oven. Rub garlic cloves over toasted bread. (Use bread to grate garlic into it.) Cut tomatoes in half and crush meat of tomato into the bread. Sprinkle with olive oil and salt. Grill in oven 2 to 3 minutes longer. Great with soup or salad.
Mix all ingredients together and drop by teaspoonfuls on greased baking sheet. Bake at 350° for 10 minutes.
Brown meat. Add 2 c. hot water and seasonings. Simmer 1 1/2 hours. Remove bay leaves. Add vegetables. Cover and cook 30-45 mins. or until vegs are tender.
In a large bowl, beat cheese until fluffy; beat in milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours. Top with pie filling.
Crust: Mix graham crackers, melted butter and pecans. Press into bottom of 13 x 9 x 2-inch dish. Bake at 350° for 5 minutes. Cool. Beat together 3 eggs, sugar, softened cream cheese and vanilla. Spread over crust. Bake at 350° for 20 minutes. Cool completely. Spread can of blueberry pie filling over cheese layer. Freeze slightly. Spread Cool Whip over the top. Cover with plastic wrap or foil and freeze overnight.
Whip cheese, eggs and Amaretto in mixer. Dip ladyfingers in Espresso and coffee liquor mixture and place in bottom of 11-inch cake pan. Spread 1/2 of cheese mixture over ladyfingers. Repeat a second layer. Cover the top with cocoa powder. Serve with whipped cream and chocolate chips.
Cream butter and shortening. Gradually add sugar, beating well on medium speed. Add eggs one at a time, beating after each addition. Combine sour cream and milk and stir until smooth. Combine flour and baking powder. Add to creamed mixture beginning and ending with flour mixture. Mix just until blended after each addition. Stir in lemon and vanilla extracts. Pour batter into greased and floured Bundt pan. Bake at 325° for 1 hour and 45 minutes or until done. Cool 10 to 15 minutes. Remove and cool completely.
Usually, I double this liquid and Worcestershire sauce, not the onions. If you have a slow cooking pot with a browning unit (I use a frypan), cook the onions in butter until lightly browned. In the crock-pot, combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low 4 to 6 hours. Top each bowl with toasted French bread and sprinkle with cheese. Makes 4 servings.
Place chocolate in casserole dish. Melt in microwave. Stir in peanut butter. Add rest of ingredients and mix until well blended. Drop by spoonfuls on waxed paper.
Line bottom of 9 x 9-inch pan with crushed Oreo cookies. Pour melted butter over cookies. Spread vanilla ice cream on next. Heat together evaporated milk, sugar and unsweetened chocolate. Pour heated mixture on top of ice cream. Freeze immediately.
Mix all ingredients and separate into approximately 1-inch balls. Spread balls around bottom and edge of small muffin tins.
Mix together and pour into an 8 x 8-inch microwave-safe dish. Bake on High 4 minutes in microwave. Turn 1/4 turn and cook 5 minutes longer on High. Remove and sprinkle chocolate chips on top. Wait 10 minutes and spread the melted chocolate.
Finely crush cracker crumbs. Mix all ingredients and store in a plastic bag in the refrigerator. Can be used for baking or frying fish, chicken, pork chops, etc.