HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix hamburger meat, green pepper, chopped onion, salt and pepper. Add beaten eggs, 1/2 can tomato paste and tomato sauce. Blend crumbled crackers into mixture. Blend well. Put into a loaf pan. Spread the remaining tomato paste on top of the loaf. Cover. Bake at 350° for 1 1/2 hours. Uncover and bake or brown for 5 minutes.
Beat eggs. Add sugar replacement gradually and beat well. Add salt, shortening, vanilla and oatmeal. Drop by teaspoonfuls onto greased cookie sheet. Bake at 325° for 17 to 25 minutes. Remove from pan while still warm. Makes 106 cookies. Four cookies equals 40 calories.
Heat cranberry sauce; strain. Mix liquid, boiling water and jello, stirring until completely dissolved. Add lemon juice and salt. Chill mixture until slightly thickened. Add mayonnaise; beat until fluffy. Fold in reserved cranberries, apples and nuts.
Bake shell in very hot oven (450°) for 5 minutes. Drain salmon liquid into bowl. Remove bones and skin. Flake salmon. Put in pie shell and sprinkle with lemon juice.
Spread one package of rolls on a greased 10 x 13-inch cookie sheet. Mix the cream cheese, 1 cup sugar, egg yolk and vanilla. Spread on top of rolls. Put another package of rolls over. Beat egg white slightly; brush on rolls. Mix 1/4 cup sugar, cinnamon and nuts; sprinkle on top. Bake at 350° for 35 minutes.
Sift together dry ingredients, except sugar. Cream shortening and sugar. Add sifted ingredients alternating with applesauce. Add raisins and nuts. Bake at 400° for 8 to 10 minutes.
Preheat oven to 350°. Mix flour, butter, powdered sugar and press into ungreased 9 x 9 or 8 x 8-inch pan. Bake 20 minutes. Beat remaining ingredients until light and fluffy, 2 to 3 minutes. Pour over crust and bake for 25 minutes. Let cool and sprinkle with powdered sugar and cut into squares.
Mix milk, shortening, sugar and salt; add yeast dissolved in water. Add flour. Let rise in dish 15 minutes. Roll out on floured board about 1/2 inch thick. Cut with cookie cutter. Dip in melted butter and fold in half. Let rise 40 minutes. Bake in 350° oven for 20 to 25 minutes.
Put soda in milk. Mix all ingredients. Drop by teaspoon on large cookie sheet. Bake at 375°.
Melt oleo in a 9 x 13-inch pan. Mix sugar, flour, baking powder, salt and milk together. Pour slowly over melted oleo. Spread rhubarb on top of mixture. Bake at 375° for 30 minutes.
Heat oven to 350°. Bake crust. Beat cream cheese in medium bowl until smooth and fluffy. Beat in 1/2 cup sugar and the eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set, about 20 minutes. Cool completely. Mix flour and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. Cool completely. Fold Cool Whip into pineapple mixture. Spread carefully over dessert. Cover loosely and refrigerate until firm, about 4 hours. Cut into 3-inch squares.
Saute onions in butter. Combine with other ingredients and pour in a 9 x 13-inch pan. Top with bacon slices, if desired. Bake at 350° for 1 hour.
Melt chocolate melts in a double boiler. Brush melted chocolate into cup molds. Refrigerate until set. Knead together margarine, powdered sugar and peanut butter. Roll into balls. Place each ball into a cup and press. Refrigerate until chilled. Spoon a layer of melted chocolate over the peanut butter cup. Refrigerate until set. Remove from molds.
Saute onion; add beef and cook. Drain fat. Add soups, milk, sauces and green chilies. Cut tortillas in half and separate into 3 groups. In a 13 x 9-inch dish, layer tortillas, meat sauce and cheese 3 times. Bake at 350° for 40 minutes.
Layer the lettuce, celery, pepper and onion in a dish. Top with the frozen peas but do not mix. Add mayonnaise and sugar but do not mix. Top with Parmesan cheese and bacon bits. Cover with aluminum foil and refrigerate overnight. Toss when ready to serve.
Heat oven to 350°. Butter 2-quart casserole. Fry bacon crisp; drain and crumble. Saute green pepper, onion and celery in drippings. Add next 6 ingredients and mix. Place in prepared dish in layers using 1/2 of hot mixture, 1/2 bacon crumbs, 1/2 sliced eggs and 1/2 of soup. Repeat. Sprinkle with bread crumbs. Bake for 30 minutes. Serves 6 to 8.
Combine sugar and milk and bring to a boil. Add rest of ingredients. Blend and let set for 5 minutes. Beat and put in buttered pan (8 x 8-inches). Let cool and cut. Tastes like peanut butter fudge.
Mix cream cheese and Cool Whip; put on crust. Mix pudding and milk. Pour on other filling. Top with more Cool Whip and chopped nuts. Keep refrigerated.
Peel potatoes and put in a roaster or baking dish. Cut up onion in a separate dish with the mushroom soup with about 1/2 cup water. Mix onion, water and mushroom soup in dish together. Stir, then pour over potatoes. Put butter on potatoes and bake in oven at 350° for 1 to 1 1/2 hours until potatoes are done.
Drain salmon. Remove excess bone and skin. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Chill. Roll in pecans and parsley. Serve with crackers.
Melt butterscotch chips in double boiler. Do not boil. Remove from heat. Add chow mein noodles and peanuts. Drop by spoonful onto wax paper.
Combine first four ingredients, stir well. Combine flour, cocoa and baking powder; stir into sugar mixture. Fold in walnuts. Spoon into a 9-inch square baking dish coated with cooking spray. Bake at 325° for 30 minutes or until clean toothpick in center. Let cool on wire rack.
Thaw strawberries. Sift dry ingredients together in a large bowl. Stir in pecans. In a separate bowl, whisk together eggs, oil and strawberries. Stir into dry ingredients. Mix lightly. Spoon into greased muffin tin. Bake in preheated oven for 20 to 25 minutes at 400°. Yields 2 dozen.
Add flour to the first 6 ingredients and mix well. Form dough into 1-inch balls. Roll in cinnamon-sugar. Lightly flatten cookies before baking. Bake 10 to 12 minutes or until golden brown.
Blend flour, salt and butter until like coarse meal. Press mixture on bottom of 9-inch square pan (butter well or use Pam on sides as well). Place peaches in line on top of mixture. Sprinkle sugar and cinnamon all over peaches. Bake at 375° for 20 minutes. Mix peach syrup, egg (slightly beaten) and evaporated milk. Pour over pie (after removed from oven). Put back in oven and bake 30 minutes more until custard becomes firm except in center. Center will become firm while standing. Serve warm or cold. Serves 9. Can also use cherries or apples.
Break spaghetti into pieces and cook. Drain. Put chicken, pimento, green pepper and chopped onion in a casserole. Mix water and soup; add to chicken mixture. Add 1 1/4 cups cheese and spaghetti; season to taste. Toss lightly until well mixed and coated with sauce. Sprinkle with remaining cheese and bake at 350° for 45 minutes.
Beat egg whites until foamy. Gradually add sugar and salt. Beat until stiff. Stir in pecans, chips and vanilla. Preheat oven to 350°. Drop by teaspoonfuls onto foil covered cookie sheet. Put in oven and turn off oven. Leave cookies in closed oven overnight. Do not peek!
Mix sausage, rice and salt. Make into patties or small balls and brown. Place in oven dish and pour over these the tomatoes and the chili powder. Cook in moderate oven until the rice is done. This makes a delicious dish. Bake at 300° for 15 to 20 minutes.
Mix together eggs, brown sugar, oil and vanilla. Add flour, baking powder, salt and chocolate chips and mix well. Put in greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Cover; cut rhubarb with sugar and let stand more than 2 hours until juice rises. Cook until mixture begins to boil, then cook for 5 minutes only, stirring constantly. Remove from heat and stir in gelatin. Pour into jars and seal.
Fry onions in butter. Simmer for 10 minutes. Add other ingredients. Simmer for 10 to 20 minutes. Place French bread in bottom of ovenproof bowl or soup crock (individual serving size). Pour liquid over bread. Layer Swiss cheese on top. Put in oven at 400° under broiler for 5 minutes until cheese melts and is golden brown.
Brown meat in 2 tbsp. fat in frying pan. Add vegetables, rice on top. When steam appears cover and cook on low for 1 hour.
Crush Oreos into crumbs (food processor). Put 1 cup in bottom of a 9 x 13-inch buttered pan. Combine Cool Whip, cream cheese, sugar and butter in a large bowl. Beat until creamed. In separate bowl, put pudding, milk and vanilla. Mix well. Combine pudding and cream cheese mixture; pour over crumbs, then cover with rest of crumbs. Press down to level. Refrigerate or freeze for at least 12 hours.
In small bowl, blend powdered sugar, sour cream and butter at medium speed until light and fluffy. Blend in chocolate and vanilla at low speed until smooth. If necessary, add milk, a teaspoon at a time until desired spreading consistency. Frost cake and refrigerate. Makes 2 cups.
Melt margarine, peanut butter and chocolate chips in microwave for 3 minutes. Add sifted powdered sugar gradually. Spread in a 9 x 13-inch pan and refrigerate.
Mix together all dry ingredients and then add everything else, except nuts and raisins. Add nuts and raisins last. Put in loaf pan and cook at 300° for 1 hour.
In large mixer bowl, mix ingredients in order. Form into balls and roll in shredded coconut. Refrigerate.
Mix soup and wine; pour over chicken. Top with cheese and croutons. Bake at 350° for 1 hour.
Mix cake as directed on box. Pour into greased and floured 13 x 9-inch pan. Drain apples. Place apples on top of batter. Mix remaining ingredients together, except whipped topping, and sprinkle evenly over apples. Bake at 350° for 35 minutes or until a toothpick inserted into cake comes out clean. Cool and top with whipped topping.
Beat together eggs, sugar and milk. Mix flour, water and salt until smooth. Add to egg mixture and beat well. Melt butter in 9 x 13 pan. When melted, pour in egg mixture. Bake at 425° for 10 minutes, then reduce heat to 350° and bake 20 minutes more until puffed and lightly golden brown. Sprinkle with cinnamon sugar. Serve warm or cold.
In top of double boiler heat beaten egg yolks. Gradually add butter, 1 tablespoon at a time, stirring constantly. Cook over hot water, not boiling or it will curdle, until thickened. Gradually add water and lemon juice while stirring. Add salt. Serve with fish. Yields 1 cup.
Place first 3 ingredients in a skillet with enough water to cover and cook on medium heat until the carrots are tender (adding more water if necessary). When carrots are desired texture, turn heat to high and cook until water is evaporated, shaking the pan constantly so carrots don't stick or burn. Sprinkle with parsley and serve.
Heat oven to 300°. Line pans with double layer of brown paper. Do not grease. Sift sugar; knead in butter (use on hand it is messy!). Add egg yolk; mix in. Add flour one cup at a time; knead until smooth. Divide into 3 (8 or 9-inch) pans. Pat out with hand to 1/4 to 1/2-inch thickness. Prick all over with fork. Crimp edges and mark lightly with knife. Bake for 45 minutes to 1 hour. Shortbread should be very pale.
In large deep pan, cook meat until it loses its red color. Drain off excess fat. Add next eight ingredients. Mix well. Bring to boil. Cover and simmer 1 hour stirring occasionally. Stir in vinegar and honey. Serves 6 to 8.
My Mom, Billie Fore, always has a crowd at her house after church on Sunday and she is known for her desserts. This pie is one of my favorites.
Rub roast on all sides with flour. Sprinkle with salt and pepper. Heat oil in deep, heavy, nonstick Dutch oven. Add beef. Brown about 10 minutes at medium heat, turning roast often. Turn heat to lowest setting. Add herbs, mustard, ketchup, red wine, water and bay leaf. Cover and cook slowly for 1 1/2 hours, adding water if liquid boils down too dry. Add mushrooms and cover. Simmer 1/2 hour or until beef is tender. Remove meat and mushrooms to platter. Keep warm.
Saute onion in margarine over low heat until soft and yellow. In separate saucepan, heat beans. Drain beans and add to onion. Mix in finely crushed saltines.
Mix and beat for 2 minutes at medium speed. Bake in a greased and floured 9 x 13-inch pan at 350° for approximately 30 minutes.
Crunch 1 1/2 rows of Oreos and add butter and press in bottom of 9 x 13 pan. Mix pudding, milk, cream cheese and sugar, then fold in Cool Whip. Pour over Oreos. Crush rest of Oreos and put on top. Cover and refrigerate.
Mix ingredients; stir with a spoon and then knead with fingers, until all the liquid starch is absorbed. Store in a covered container. If mixture is sticky, this indicates too much glue. A hard mixture indicates too much starch.
Put squash, onion and peppers through food grinder (coarse blade). Add salt and enough water to cover; let stand for 1 hour. Then rinse good under cold water and drain well. Boil sugar, vinegar, water and spices for 3 minutes; then add vegetables and cook after it boils another 15 minutes. Stir often. Pack in hot sterilized jars and seal. To seal boil jar lids for 10 minutes and top jars with rings.
Mix in order given. Let mixture stand 10 minutes. Drop by teaspoon on greased cookie sheet. Bake in a 350° oven for 8 to 10 minutes. Yield: 3 dozen cookies.
Turn crock-pot to high heat. Rinse and dry chicken. Trim and discard any fringe fat. Put 1 teaspoon or cube of bouillon in chicken cavity. Put chicken in crock-pot, breast side up. Add remaining bouillon. Sprinkle chicken with parsley and paprika. Add remaining ingredients. Lower heat and cover. Slow-cook 8 hours. Chicken will be very tender. Serve, surrounded with vegetables.
Combine. Sprinkle on top. Bake at 350° for 1 hour.
Mix and pour in pie crust. Sit in refrigerator until chilled. Serve.
Dissolve yeast in 1 cup warm water. Put 1 teaspoon of sugar in yeast water. Mix flour, salt, 1 teaspoon sugar and oil together. Combine yeast and flour mixture. Knead into a soft ball; let set for 1 hour. Push back down and knead again into small balls. Place into angel food pan. Let rise another hour. Cook at 400° for about 20 minutes. Rub butter over bread when half cooked.
In a saucepan, combine the rice and 1/2 cup of bacon drippings. Add the remaining ingredients and heat through.
Beat egg whites to foam. Add sugar gradually until stiff. Fold crackers and walnuts into egg whites. Pour into a 9 x 13-inch greased pan. Bake at 350° for 25 minutes. Cool 1 hour. Pour cherry pie filling on top and spoon Cool Whip over cherries. Chill and cut into squares.
Place potatoes in water and boil until fork-tender. You want to keep skin on potatoes. Drain water; cover with cold water for a minute. Cut potatoes in half; spray all over with Pam. Sprinkle with Lawry's seasoned salt to taste. Place on outdoor grill; turn once or twice with prongs. Ready when face(s) of potatoes are lightly charred. Serve as usual.
Mix and chill. This recipe may be tripled to make 1 Cool Whip dish.
Brown ground beef; drain. Add onions, green pepper, pepperoni and mushrooms. Simmer for 15 minutes. Cook macaroni according to directions; drain.
Soften cream cheese. Chop dried beef in food processor or chopper. Mix all ingredients well; form into a ball. Roll in finely chopped pecans.
Put oleo, honey and sugar in quart pan. Bring to a boil. Cook 6 minutes, stirring constantly. Remove from heat and add 1/4 teaspoon cream of tartar, scant teaspoon salt and 1 teaspoon soda; stir. While still foaming, pour over corn. Stir well until corn is coated. Put on 1 or 2 cookie sheets. Bake 1 hour at 200°; cool.
Mix all the ingredients and spread on 12 English muffin halves. Cut each into 6 pieces. Freeze on a cookie sheet and store in freezer. To serve, broil for 5 minutes or until bubbly.
Stir until well blended and smooth. Cover and chill. Makes about 1 1/2 cups.
Slice mushrooms. Dredge chicken with flour; shake off excess. Heat oil in large saucepan. Add chicken and brown well. Remove chicken. To oil remaining, add onion, green pepper and garlic. Saute 3 minutes. Add mushrooms and saute 4 minutes. Stir in tomatoes, water, salt, Italian dressing and red pepper. Bring to a boil. Stir in rice. Return chicken to saucepan. Cover, reduce heat and simmer for 45 minutes or until chicken is tender. Serves 4.
Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed with electric mixer until well blended.
Cook Rice-A-Roni as directed and cool. Add remaining ingredients. After adding curry	powder, taste, and if it burns, you have added too much! (Curry powder is the success of this salad.) Place on lettuce leaves and top with a floral olive and pimento flower. Enjoy! (Best when chilled.)
Mix all ingredients and place in airtight jars. Heat boiling water and add 1 tablespoon of mixture to 1 cup of water.
Make cake according to box and cool. Make pudding according to box directions. Tear up cool cake. Place one layer of cake in bottom of punch bowl. Add 1/2 of pudding, 1/2 of crushed pineapple, 1/2 of coconut, 1 can strawberry or cherry pie filling and 3 cut up bananas. Repeat all layers. Store in refrigerator.
Cut potatoes into 1/2-inch cubes. Add sour cream, onion, chopped olives, salt and pepper into large pan. Add potatoes; heat, stirring frequently, until the cream bubbles and potatoes are heated through. Garnish with paprika and parsley.
Drain 1/2 of the liquid from beans and discard. Cook beans about 5 minutes (boil). Add soup, almonds, mushrooms and 1/2 onions. Cook in casserole dish approximately 45 minutes at 350°. Remove from oven. Cover with remaining onion rings.
Combine Jell-O and unflavored gelatin. Add boiling water and lemon juice. Stir well, then pour into cold cut keeper and chill until firm. Cut into 1 to 2 inch cubes and store in medium mixing bowl. Great for kids and adults of all ages.
Mix potatoes, onion, soup, sour cream, 1/2 cup cheese and 1/2 stick melted butter together and place in large casserole dish. Top with 1 cup grated cheese and then 1 tube Ritz crackers crushed and mixed with 1/2 stick butter. Bake at 375° for 1 hour and 10 minutes.
Blend all ingredients together and bake at 350° for 1 hour. Absolutely delicious!
Soften yeast in 1/4 cup water; blend 1 cup hot water, oleo, honey and salt in large bowl. Cool to lukewarm. Stir in about 1 1/2 cups flour and beat until smooth and elastic. Blend in yeast, eggs and oatmeal. Add the rest of flour and beat until smooth. Cover and let rise in warm place about an hour.
Mix all ingredients together and pour into 13 X 9 pan. Sprinkle crushed potato chips on top. Bake for 45 minutes to 1 hour at 350 degrees.
Cut up chicken. Melt butter and dip chicken in butter. Roll in crushed potato chips; put in a flat pan. Sprinkle grated cheese on top of chicken. Drizzle remaining melted butter over chicken. Bake at 350° for 45 minutes to 1 hour.
Dissolve yeast in 1/4 cup warm water. Set aside. Mix all other ingredients together and mix yeast mixture in. Cook at 475°. Use the amount you need. Dough will keep in the refrigerator for 2 weeks. Good to use for fried pies also.
Mix ingredients with hands. Roll into balls. Place on cookie sheet. Bake at 450° for about 10 minutes. May be frozen and cooked later.
Combine all ingredients except lettuce, pimentos and olives. Serve on lettuce. Garnish with pimentos and olives.
Mix equal parts of olive oil and Cabernet; marinate steaks overnight. Prepare grill. Saute garlic and mushrooms in oil until soft. Strain stewed tomatoes, reserving juice; dice tomatoes and add to the sauteed garlic and mushrooms. As the tomato, garlic and mushroom mixture reduces, slowly add the reserved juice from the tomatoes and 1 cup of Cabernet as the sauce thickens. Grill the steaks to desired doneness. Once turned, add cheese as one would to a cheeseburger. Cover steaks with sauce and serve with J. Lohr Estates Seven Oaks Cabernet. Serves 4.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Combine first 5 ingredients, mixing well; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until moistened.
Cream sugar and oil. Add eggs one at a time. Sift flour, salt, baking soda, baking powder and cinnamon together. Add flour and carrots into the batter and beat well. Fold in the nuts or raisins. Grease the pan and bake 1 hour at 350°.
Brown hamburger. Mix ingredients in a large 5-quart saucepan. Bring to a boil. Reduce heat to lowest setting. Cover and simmer for 3 to 4 hours, stirring occasionally. Thirty minutes before ready to eat, add 2 cups macaroni. Cook until noodles are done. Tastes better the next day.
In large mixing bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake at 425° for 15 minutes. Reduce oven temperature to 350°; bake for an additional 35 to 40 minutes until a knife inserted 1-inch from the edge comes out clean. Cool.
In greased baking pan, place chicken. Sprinkle salt and pepper. Put sauerkraut over chicken; top with cheese. Pour dressing over cheese. Sprinkle with parsley. Cover; bake at 325° for 1/2 hour. Serves 4.
Cut zucchini and squash into 3/4-inch slices or chunks to make about 3 cups. Cut red onion onto 8 wedges. Mix vegetables together and toss with salad dressing. Fold into foil packets. Grill 4-inches from hot coals for 10 to 12 minutes, turning once with tongs or bake foil packets in 400° oven for 30 minutes.
Tear aluminum foil into squares, large enough to cover and seal over meat and vegetables. Season meat with salt, pepper and garlic salt. Place on foil. Place a slice of onion along with potatoes, bell pepper and carrots, enough for an individual serving on top of meat. Salt and pepper as desired. Put 4 tablespoons of bouillon over meat and vegetables. Wrap and seal well. Bake in 400° oven for about 45 minutes. We also cook these on the barbecue pit but increase cooking time depending on heat from coals.
Combine all ingredients in a large pot. Bring to a boil. Lower heat and simmer 1 1/2 hours.
Mix in order given. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° about 12 minutes. Watch carefully after 10 minutes. Let cookies cool a minute. Transfer to cooling racks or towels. Immediately sift powdered sugar over cookies. Makes about 4 dozen cookies.
In a large Pyrex or tin cake pan, put butter (melt in oven in pan) and graham cracker crumbs (with 2 tablespoons sugar). Sprinkle the crumbs over bottom of Pyrex dish, then add a layer of each: coconut on top of that, chocolate chips on that, Eagle Brand milk over that, then nuts. Bake at 350° for 25 minutes. Cut in squares.
Mix all ingredients together in a large bowl. Roll into balls about the size of a quarter. Fry over medium heat until brown and done throughout. Can be eaten as they are or can be put in saucepan, covered with barbecue sauce and allowed to simmer for 1 hour on low heat; stir occasionally.
Cream shortening and sugar. Add eggs, one at a time and beat. Add buttermilk. Combine all dry ingredients and sift into creamed mixture. Add vanilla. Roll out to 1/4 or 3/8-inch and cut with any shape cutter. Bake on greased cookie sheets at 400° about 8 to 10 minutes.
Cream together shortening or margarine, sugar and eggs until smooth. Sift together flour, baking powder and salt and stir into the shortening/sugar/egg mixture. Add vanilla. Roll into balls. Then roll in brown sugar and cinnamon. Crisscross with fork. Bake at 400° for 8 to 10 minutes or until lightly browned.
Boil squash and onion in salted water until tender. Drain and mash. Add margarine, soup and most of the cracker crumbs. Pour into buttered casserole. Sprinkle with remaining crumbs. Dot with additional margarine. Bake at 375° for 20 minutes. Yields 6 servings.
Grind peppers together, mix with sugar and vinegar, place in pot and bring to rolling boil. Remove from heat; cool 10 minutes; add pectin; return to heat and bring to boil. Remove from heat; pack into sterilized pint canning jars and seal. Process 10 minutes in boiling water. "Wear plastic gloves when handling hot peppers."