HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger. Add vegetables, salt and pepper. Cook awhile, then add vinegar and Lea & Perrins sauce. Add soup and water, mix, then add rice. Place rice mixture in 9 x 13-inch pan. Cover with foil and bake at 350° for 15 to 20 minutes.
Preheat oven to 350°. Grease three 9-inch cake pans, then cut wax paper to fit bottom. Cream butter and sugar, then add eggs, one at a time, beating well after each addition. Add salt and vanilla. Stir soda into buttermilk. Add 1/2 cup flour and 1/2 cup buttermilk, continuing until all is used, being sure to end with flour. Pour batter into prepared pans and bake for 30 minutes or until cake tests done. Cool to lukewarm and spread filling between layers and on top.
Combine all ingredients in a saucepan and simmer over medium heat for 15 to 20 minutes. This sauce is excellent on baked fish, veal or chicken. One half gram of fat per serving and 28 calories. Makes 8 servings.
Combine first 9 items (salt through butter) in a large casserole dish. Add shrimp; stir. Cook for 25 minutes at 350° (just until shrimp is pink). Cook spaghetti and add with sliced cheese to shrimp mixture. Bake for 30 minutes at 350°.
In mixing bowl, beat cream cheese, Cheddar cheese, milk, onion and Worcestershire sauce until mix is fluffy. Divide into thirds (about 1 cup each). Shape into balls and roll in cracked pepper. Add the Blue cheese to the second portion; mix well. Shape into a ball; roll in parsley. Add garlic powder to the remaining portion; mix well. Shape into a ball; roll in nuts. Cover and refrigerate. Serve with crackers. Yields 3 cheese balls.
Cream shortening and sugar; beat in egg and molasses. Combine dry ingredients and mix slowly with wet. Roll into teaspoon size balls. Dip in sugar. Bake at 350° for 12 to 15 minutes.
Beat buttermilk, oil and eggs with rotary egg beater until well blended. In a large bowl, combine dry ingredients with shredded cheese. Add egg mixture to dry ingredients and stir until just moist. Pour into greased pan (9 x 5 x 3-inch) and bake for 45 to 50 minutes at 375°. Cool in pan for 10 minutes, then invert on rack until cool.
Melt butter in baking dish. Put in rice (uncooked); mix this up so rice is greased. Add chicken and sprinkle onion soup over top, then pour over top 1 can mushroom soup dissolved in 1 to 2 cans of water. Place in 350° oven and bake, covered, until meat and rice are done, about 45 minutes to 1 hour.
In large skillet thaw and separate broccoli in oil. Blend in onions and cook for a short time. Stir in soup, milk and 1/2 cup cheese. Fold in rice and mix well. Top with rest of cheese. Bake at 350° for 30 minutes.
Wash and cut potatoes lengthwise into wedges. Brush with Miracle Whip salad dressing. Sprinkle with onion salt and pepper. Place on greased jelly roll pan. Bake in preheated 375° oven for 50 minutes or until golden brown.
Grease sides of crock pot. Mix all ingredients together and put into crock pot. Cook 4-5 hours on slow (low) setting. Can sprinkle top with parmesan cheese or sliced boiled eggs.
Mix cake mix, jello and flour well. Add eggs and oil. Mix on medium speed. Add pecans and strawberries; beat mixture well. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350° for 40 to 50 minutes until done.
Mix rhubarb with flour and sugar. Dot with 1 1/2 tablespoons butter. Pour in pastry-lined pan and top with crust which has slits cut in it. Bake until brown at 400°, 40 to 50 minutes.
Cream shortening, sugar and eggs. Add salt, vanilla and baking soda. Mix. Mix in flour, sour milk and bananas, alternate ingredients.
Cut off excess fat. Stud the meat with cloves every inch or two. Place in greased baking pan the same size as ham slice. Pour syrup over. Bake, uncovered, in 300° oven for 1 hour or until meat is very tender. Baste occasionally. Easy. Serves 2 to 3.
Boil sugar, water and raisins for 10 minutes. Add rest of the ingredients. Continue cooking and stirring until thick. Pour into baked pie crust.
Cream butter and shortening and gradually add sugar. Beat well at medium speed. Add softened cream cheese, beating until fluffy. Sift flour and baking powder. Alternately add eggs and flour, beginning and ending with eggs. Stir in vanilla. Put in greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes. Cool in pan for 10 minutes.
Cook all ingredients together until mixture clumps together and turns translucent. Turn onto cabinet and knead some flour into it. Oil of cloves, peppermint or lemon may be added for fragrance. This recipe keeps well and is good for a group of 4 to 6 children.
Mix the dry ingredients. In a separate bowl, mix the eggs, buttermilk and oil. Add this to the dry ingredients. Stir until smooth. Pour 2 tablespoons of the batter into a hot, greased skillet. Fry the batter like pancakes. Drain each bread cake on a paper towel. Roll up, jelly roll fashion. Serve warm. Serves 24.
Cut hot dogs into 1/2-inch pieces and simmer in a large kettle with the remaining ingredients for 1 hour, stirring occasionally. Add a little more bourbon if sauce gets too dry. Do not cover. Serve in chafing dish with toothpicks.
Beat together eggs, oil, sugar, and vanilla. Stir in flour, soda, powder, salt, cinnamon, walnuts, and zucchini. Bake in greased loaf pan at 325 degrees for 45 minutes to one hour.
Brown meat and drain. Combine all ingredients and simmer for 2 to 3 hours, stirring every 15 minutes.
Tear lettuce into large bowl. Chop cauliflower into lettuce. Place thinly sliced purple onion on top. Sprinkle bacon bits into onion. Mix Miracle Whip with sugar. Whip up real good and spread onto top, being careful to seal in mixture. Spread cheese on top. Now thinly cut up lettuce and spread on top of cheese. Slice cauliflower thinly on top of lettuce. Add purple onion slices and sprinkle bacon bits on top. Seal with Saran wrap for 24 hours.
Beat butter, salt and 1 cup of sugar until light and fluffy. Blend in chocolate, then add rest of sugar alternately with milk and vanilla. Mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting if needed for good spreading consistency.
Heat oven to 375°. Lightly grease baking sheet with butter Crisco. Combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of mixer until blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed until blended. Stir in raisins and nuts.
Mix meat, rice, onion, chili powder, pepper and salt in balls (makes 10). Wilt the cabbage leaves in boiling water. Wrap. Use toothpicks to hold. Pour the tomatoes and 1 can water over it. Cover and simmer for 1 1/2 hours.
Combine flour, butter & pecans. Press into bottom and up sides of a greased 9-inch pie plate. Bake at 350 degrees for 25 minutes. Cool completely. In a mixing bowl, beat cream cheese and sugar. Fold in 1 C of whipped topping. Spread over crust. Arrange bananas on top. In a bowl, whisk pudding mix and milk. Immediately pour over bananas. Top with remaining whipped topping. Garnish with chopped pecans if desired. Refrigerate until serving.
Preheat oven to 300°. Grease and flour 10-inch Bundt pan. Combine flour and baking soda in large bowl; combine remaining ingredients. Blend in dry ingredients. Pour batter into prepared pan. Bake 1 hour and 45 to 50 minutes, or until wooden pick comes out clean. Cool 15 minutes. Turn out of pan. Garnish as desired.
Mix Jell-O and Cool Whip together until smooth. Fold in other ingredients. Refrigerate.
In saucepan, combine soup, water and cheese. Over low heat, melt cheese in soup and stir occasionally. Add pasta, chicken, pepper and parsley. Heat through, stirring carefully. Serves 4.
Broil ribs until brown and crisp on both sides, about 10 minutes. Place in roaster or 9 x 13-inch pan. Saute onion in butter in 2-quart pan. Add remaining ingredients and gently cook 15 minutes. Pour sauce over ribs in roaster. Cover and bake at 375°. After 45 minutes, turn ribs. Cover and bake an additional 30 minutes.
In large soup pot, fill enough water to cover bird. Cook until chicken comes off the bones. Remove from pot. Add vegetables. Season with garlic, salt, pepper, parsley, basil, thyme and sage. Pick chicken off bones. Throw out bones and skin. Return meat to pot. When vegetables are soft, add corn. Cook for another hour. In small bowl, mix eggs and keep adding flour until it gets crusty, not doughy. Break off little pieces of dough and drop in pot. Cook about 1/2 hour.
Boil chicken. Cook all seasoning, onion and celery with margarine for 10 to 15 minutes.	Add to crumb mixture. Combine milk, eggs and meat from bony pieces of chicken; add along with 1 1/4 cups	broth and toss lightly. Bake in baking dish at 325° until firm.
Bring tomatoes and water to boil. Add butter. Mix meal in small amount of cold water. When meal dissolves, then add small amount of hot water. Add to tomatoes. Add salt, pepper and sugar. Boil until tomatoes are well done.
Preheat oven to 350°. Mix everything together with your hands. Mold it into a loaf and put it into an uncovered dish. Cook for 1 hour.
Mix well and pour into large casserole bowl. Bake for about 40 minutes at 350°. Top with a can of French onion rings. (Cover to cook.)
Parboil rice, rinse in cold water and drain. In a large bowl, mix all ingredients well. Pour mixture into two bowls about two quart size, which have been buttered. Sprinkle with a little nutmeg. Bake in a hot oven at 400° for about 1 hour or until a knife inserted comes out clean.
Sift flour once; measure. Add baking powder and salt and sift again. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add vanilla and lemon juice, then add flour, mixing well. Chill until firm enough to roll. Roll 1/8-inch thick on slightly floured board. Cut with floured cutter. Bake on ungreased baking sheet at 425° for 5 to 6 minutes.
*May use 1 can cream of mushroom and 1 can cream of chicken soups.
Liquidise or grate potatoes. Add flour, salt and baking powder. Add milk to a dropping pancake consistency. Drop spoonfuls onto a hot, greased frying pan. Fry both sides. Serve with hot butter. To prevent the batter from turning brown, do not leave the mixture stand but lightly fry and then re-fry before serving. Delicious with bacon rasher and fried egg.
Mix pretzels, 1/4 cup sugar and margarine. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool. Mix cream cheese, 1 cup sugar and Cool Whip. Spread over pretzels. Mix jello and hot juice. Stir in berries. Let partially set. Spoon over other layers and refrigerate. May use peach jello and fresh peaches.
Heat oven to 350°. Grease large pie pan. Place bacon, cheese and onion in pan. Place rest of ingredients in blender and mix on high for 1 minute. Pour over other ingredients and bake 50 to 55 minutes. Can be halved.
Toast pecans and almonds at 300° and cool. Mix with popcorn. Mix sugar, butter, syrup and cream of tartar and cook until hard ball stage. Remove from heat; stir in soda and then vanilla. Pour in popcorn. Toss with buttered forks. Press into cookie sheet. Break up when cool. Store in canister.
Wash rice under running water, then drain. Melt butter in 3-quart saucepan or skillet. Add onion, mushrooms and salt. Cook until onion is tender; remove from heat. Combine all ingredients in large casserole, stirring to mix well. Cover and bake at 350° for 1 1/2 hours or until rice is done, stirring occasionally, while cooking.
Boil sugar and water to syrup. Mix Jell-O according to directions. Mix with pineapple, orange juice and lemon juice. Freeze into manageable quantities.
Mix all ingredients together. Put in glass baking dish. Sprinkle with Cajun seasoning. Slice tomato and lay on top of loaf. Sprinkle with garlic powder and pepper. Bake at 400° for 35 minutes.
Brown ground beef with onion in a skillet. Add tomato paste; stir and cook 5 minutes. Add water, salt, pepper and parsley. Mix well and cool about 15 minutes.
Melt butter in a 9-inch casserole. In a bowl, mix flour, sugar, salt and baking powder; add milk and stir well. Pour this mixture into casserole. Top with fruit. Do not stir. Bake at 350° for 45 minutes.
Beat eggs well. Add sugar, oil, vanilla and tomatoes. Combine dry ingredients together. Gradually add to tomato mixture. Stir in raisins and nuts. Pour into 2 greased bread pans and bake at 350° for 45 minutes.
Place roast in crock-pot. Add peeled potatoes, carrots, green beans, corn, sliced onion and butter. Add water and flour for gravy. Sprinkle with salt and pepper. Cook on low for about 6 hours. Cook on high for less than 6 hours.
Dice the potatoes; cook in water until soft. Cut fat meat in tiny pieces and fry. Add sliced onions and fry until brown. Pour into the kettle with the potatoes. Mix sour cream with well beaten egg. Pour into the potatoes and onions. Stir well. Add enough vinegar to give it a sour taste. Let all come to a good boil. Serve hot.
Place Sausages in Water bringing to a boil and simmer until the sausages are firm. Remove the sausage, being careful not to pierce them when taking them out (this could add unwanted fat to the soup). Cut the sausage into bite-size pieces and return to the water.
In 325° oven melt margarine in 9 x 13-inch pan. In bowl, mix flour and sugar and stir in milk until blended. When margarine is melted, remove from oven and pour batter onto margarine. Do not stir. Gently spoon pie filling into batter. Bake at 325° about 45 minutes. Serves 10 to 12.
Dissolve yeast in warm water. Add next 6 ingredients and mix like biscuits. Grease bowl and top of dough. Let rise in refrigerator. Roll out dough. Cover with orange marmalade. Roll like jelly roll. Slice. Let rise about 1 hour. Bake at 400° to 425° until lightly browned. While hot, brush with orange juice-confectioners sugar mixture.
Mix instant pudding according to directions on package. Blend cream cheese until smooth; add to pudding. Add powdered sugar to mixture; fold in Cool Whip. Crush Oreo cookies. Use a large clean, new flowerpot; put a piece of foil over the bottom. Sprinkle some cookie crumbs on the bottom. Add a layer of cream cheese filling; continue layers of cookies and filling, ending with cookie crumbs on top. Place a bunch of artificial flowers in center of pot for realistic look. You can also put candy gummy worms on top.
In a large pot cook stew meat, onions, salt and pepper until beef is very tender (about two hours). Add all other ingredients and bring to a boil. Reduce heat and simmer for 1 hour.
Mix sugar, milk, cocoa, salt and butter; boil for 1 minute. Remove from heat and add vanilla, peanut butter and oatmeal. Mix well. Drop by teaspoon onto wax paper.
Stir together corn and next 6 ingredients in a bowl until thoroughly mixed. Cover and chill 2 hours. Serve salad with a slotted spoon. Top each serving with chopped cucumber, if desired. Makes 5 cups.
Mix sugar, salt and water. Bring to boil, add corn and boil 2 to 3 minutes. Cool. Pack in containers and freeze.
Cook ground beef and drain fat. Return meat to skillet; add onion, green pepper, sauce and seasonings and simmer. Cook corn or mixed vegetables according to instructions, until tender. Mix with meat sauce and season to taste if further is needed. Prepare Jiffy mix as instructed on the box. Place meat sauce and vegetables that have been mixed into a casserole dish and pour Jiffy mix on top. Cook at 350° until golden brown. If oven cooks fast, reduce heat to ensure Jiffy mix is completely cooked.
Cut beef across grain in thin strips. Combine soy sauce, garlic and ginger and toss. Marinate beef 1/2 hour. Heat oil in wok; add beef and toss over high heat until brown. Simmer 30 or 40 minutes, covered. Turn heat up and add vegetables; toss until crisp, about 10 minutes. Mix cornstarch with water; add to pan and stir and cook until thick. Add tomatoes and heat through.
Break lettuce into bite size pieces; then layer lettuce with rest of veggies, except peas, in large bowl. Then spread all the peas. Next spread mayonnaise over top and sprinkle sugar over all. Sprinkle bacon chips and grated cheese over all. Cover tight and let sit overnight. Toss well before serving.
Cook spaghetti in broth. Melt butter. Add chopped onion and garlic; let cook until limp. Add it and other ingredients to spaghetti except peas and cheese. Simmer for 30 minutes. Stir often and cook slowly as it sticks easily. Add peas. Before serving, sprinkle grated cheese on top.
While getting breakfast in the morning, as soon as the tea kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one third full of water about as warm as the finger can be held in it, then to this add salt, brown sugar and coarse flour (enough to make a batter of about the right consistency for griddle cakes). Set the cup, with the spoon in it, in a closed vessel half filled with water moderately hot, but not scalding. Keep that temperature as nearly even as possible and add a teaspoon of flour once or twice during the process of fermentation.
Preheat oven to 400°. In 10 or 11-inch ovenproof skillet, brown ground beef. Drain excess fat. Add taco seasoning mix and tomato sauce to browned beef. Simmer 5 minutes. Spread mixture in skillet; remove from heat. In bowl, blend biscuit mix and milk. On floured surface pat dough to form a circle 1 inch smaller than skillet. Transfer dough to top of browned beef. Bake 12 to 15 minutes. Place large platter upside down on skillet. Turn over to transfer taco pie on platter. Sprinkle cheese over beef mixture; distribute lettuce on top of cheese. Put tomatoes on center of cheese. Make 6 dollops of sour cream on pie. Cut into 6 wedges.
Heat soup, dissolve gelatin in cold water, add gelatin to soup, stirring well. Add remaining ingredients and mix well. Spoon into oiled 4-cup mold (preferably a fish mold). Chill until firm. Unmold and garnish with parsley. Serve with assorted crackers.
Cream sugar, butter and shortening. Add eggs, one at a time, beating very well after each addition. Sift flour, baking powder and salt. Add alternately with milk to mixture. Mix well; add vanilla. Bake in tube pan for 1 1/2 hours at 325°.
Mix together all ingredients. Drop by teaspoons on cookie sheet. Cover with foil or spray with nonstick cooking spray. Bake 8 to 10 minutes at 350°. Remove cookies from sheet while still warm. Yields: 36 cookies. One cookie equals 89 calories.
Grate cheese. Mix cheese and other ingredients together until blended. Spread on bread. Place under broiler and cook until brown and bubbly.
Combine oil and sugar, mixing well. Add eggs. Sift dry ingredients together and add, mixing well. Add remaining ingredients and pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. I use four 7 x 3 1/2-inch pans and bake 40 to 45 minutes, or until a toothpick comes out clean.
Combine all ingredients and pour into prepared pan. Bake at 350° for 30 minutes. Next....
Heat chicken broth to boiling point; season with 1 teaspoon of salt. Add the rice and stir until it boils up once; lower flame, cover and simmer for 15 minutes. Saute the onions and celery in margarine until clear. Add mushrooms and seasonings and combine with rice when it has finished steaming. Serve very hot.
After dissolving jello, mix rest of ingredients and place in refrigerator until set. Can be placed in mold.
Allow butter to soften at room temperature. Combine nonfat dry milk and water. Add reconstituted milk to soften butter in mixer bowl. Blend on low speed, then whip on high speed. Yields 98 (2 1/2 teaspoon) portions.
Mix oil and sugar, then gradually add eggs. Gradually add flour, buttermilk and soda. Add vanilla, coconut and pecans. Bake at 350° in greased and flour pans (2 layers of 9 x 13-inch) 25 to 35 minutes.
Mix all ingredients in a large saucepan and boil for 5 minutes. Cool to room temperature, then freeze in Baggies.
Mash potato; add salt, yeast, shortening, water and sugar until dissolved. Add to flour; knead. Shape into ball. Cover with cloth. Let rise double size. Punch down. Add 1/4 cup of sugar; mix and let rise again. Roll out dough and spread with butter, white sugar, brown sugar, nuts and cinnamon. Roll up; cut into 1/2-inch slices. Place in pan. Let rise. Bake in 375° oven for 20 to 25 minutes.
Quarter tomatoes and onions. Mix all ingredients together. Bring to a boil or until the tomatoes turn light green; do not boil. Gently stir a couple of times. Seal in hot jars.
Preheat oven to 375°. Combine peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat until well blended. Add egg and beat just until blended. Combine flour, salt and baking soda; add to creamed mixture. Mix until blended. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with fork. Bake for 7 to 8 minutes or until set and just beginning to brown. Remove cookies to foil to cool.
Mix and bake in a 9 x 13-inch pan for 20 minutes at 350°.
Saute mushrooms, green onions (finely chopped, including part of the green tops), tarragon, salt and pepper in butter. Remove from heat and stir in flour. Add wine and blend well. Cook over low heat until slightly thickened. Add ham, cut in julienne pieces and whipping cream and remove from heat when warm. Remove top hats from brioches and scoop out some of the soft center. Brush the inside of each brioche and the bottom of the "top hat" with melted butter. Place in a baking pan and divide the mushroom mixture between the brioches. Sprinkle with Parmesan cheese. Sprinkle the top hats with Parmesan cheese. Bake at 350° for approximately 8 to 10 minutes. Replace top hats before serving.
Put pineapple into a baking dish. Pat bread pieces over pineapple. Mix eggs, sugar and butter; beat until light and fluffy. Add 1/2 the pineapple juice to the egg mixture. Pour over top of bread pieces. Bake at 350° for 30 minutes. Serve hot or cold.
Combine first 3 ingredients; beat until smooth. Stir in chicken and celery. Shape into a log; chill 4 hours or overnight. Coat with pecans. Serve with crackers.
Mix cake mix and oil. Add eggs, one at a time. Beat after each egg. Mix jello with hot water and add with flavoring to cake. Bake at 350° for 40 minutes in tube pan.
Blend sugar, corn syrup and water in medium sized saucepan. Cook over high heat, without stirring, until a teaspoon of syrup dropped in cold water forms a soft ball; remove from heat. In a large bowl, beat egg whites until they form stiff peaks. Pour 1/3 syrup on egg whites. Cook remaining syrup fast over high heat until a teaspoon dropped into cold water forms a hard ball. Pour in fine steam over egg white mixture, beating constantly. Add vanilla; continue to beat until candy is very stiff and forms peaks that do not flatten out. Swirl on wax paper.
Mix sour cream and cream of celery soup and pour over casserole. Melt margarine and Ritz crackers. Sprinkle over casserole. Bake at 350° for 45 minutes to 1 hour.
Melt fat; add onions and fry. Add meat and cook until browned. Add beans, tomatoes and seasonings. Simmer 30 minutes. Serve.
Mix eggs, oil and vanilla. Add dry ingredients, nuts and raisins. Put in greased and floured Bundt pan. Bake at 350° for 1 hour and 10 minutes. Check at about an hour for doneness.
In heavy skillet, melt margarine. Add celery and onion; cook until clear. Add chicken soup and broth, liquid smoke, salt and pepper. Bring to a boil. Pour into a casserole dish; add rice and garlic salt. Bake at 350° for 30 minutes.
Combine flour, soda, baking powder, sugar, salt and seasonings. In small bowl, combine milk and eggs thoroughly. Blend in molasses and oil. Pour batter into 2 greased square baking pans. Bake at 325° for 40 to 50 minutes or until brown. Remove pans. Use toothpick to test for doneness. Let stand 5 to 10 minutes. Serves 9 to 10.
Cream butter and sugar. Add all eggs at one time. Add milk, coconut, nuts, baking powder and vanilla. Add cracker crumbs. Bake two layers at 350° for about 30 minutes.
Cream together eggs, oil, sugar, vanilla and salt. Add milk, flour, soda and baking powder. Add bran and raisins. Don't stir much after adding flour. Bake at 375° for 15 minutes. Makes 24. Can be mixed ahead and stored in refrigerator until used.
Mix all ingredients together. Pour into greased casserole dish. Bake at 375° for 45 minutes.