HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix raw hamburger, onion, cereal and eggs. Press into pie plate. Bake at 400° for 30 minutes. Peel and boil potatoes, mash while still hot and stir in cheese. Pour potato and cheese mixture into meat shell. Top with additional cheese and parsley. Bake until warm again and cheese on top has melted.
Brown the meat in the oil (in batches) along with the other first 3 ingredients. Mix the remaining (last 7 ingredients on list) together in bowl and allow to stand 2 to 3 minutes.
Drain can of pineapple. Set juice aside. Melt butter and mix with sugar. Stir in pineapple with sugar and butter. Mix. Sprinkle flour in as you stir in these ingredients. Crush Ritz crackers. Stir in crackers and cup of shredded cheese to the mixture. Add 1 tablespoon of pineapple juice to mixture. Put in casserole dish and bake at 350° for 25 to 30 minutes. Can be served warm or cooled.
Cream butter and sugar. Add eggs. Add 1 cup flour with soda in it. Next, add buttermilk, then other cup of flour. Add cocoa mixture and then 1 teaspoon vanilla. Cook 30 minutes at 350°.
Brown hamburger meat and drain off grease. Add onion and flour; cook onion with meat until tender. Add the rest of the ingredients and add as much water as needed. Cook for 2 hours.
Sprinkle pork chops with salt. Brown slowly on both sides. Grease 9 x 13-inch pan. Put the potatoes in the baking pan and pour over the potatoes the mixture of soup, milk, onion, salt and pepper. Put chops on top of the potatoes in the baking pan. Cover with foil. Bake at 375° for 1 1/4 hours or until potatoes are tender. Serves 4.
Stir sugar and flour together. Add milk, beaten egg yolks and margarine. Stir constantly over medium heat until mixture thickens. Add vanilla and coconut. Stir well. Pour into browned pie shells. Top with beaten egg whites and brown.
Wrap hot dogs with one slice of bacon. Broil until bacon cooks. Great served with macaroni and cheese as an easy to fix lunch.
Beat eggs until very frothy and add sugar and vanilla. Beat well. Add cooled, melted shortening and margarine (or butter). Gradually add flour, baking powder and salt. Let set a few minutes before cooking.
Place chicken breast between wax paper. Flatten slightly with your hands. Whisk egg yolks with water. Combine flour, salt, pepper, paprika, bread crumbs and Parmesan cheese. Dip chicken in egg yolks. Roll in flour crumb mixture. Brown chicken in butter on both sides. Place in shallow baking dish. Bake at 350 degrees for about 20 minutes. Prepare cheese sauce while chicken is cooking. After chicken is cooked, cover with cheese sauce; garnish with bell pepper rings, if desired.
Mix cornmeal, flour, baking powder and salt. Mix together milk and egg; add fat. Add mixture to cornmeal mixture. Stir to mix. Grease baking pan. Fill half full. Bake in oven preheated 425° for about 25 minutes or until browned.
Dissolve raspberry gelatin in boiling water. Stir in 1 cup cold water. Pour 1 1/2 cups raspberry gelatin into 6-cup mold. Chill until slightly firm. Reserve remaining gelatin. Do not chill. Beat 1/2 cup sugar and cream cheese until creamy. Gradually add evaporated milk and vanilla. Soften unflavored gelatin in remaining 1/4 cup cold water in small saucepan. Heat until gelatin is dissolved. Blend into cheese mixture. Carefully spoon mixture over raspberry gel in mold. Chill until slightly firm. Add remaining 1/4 cup sugar and cranberries to reserved raspberry gelatin. Stir until blended. Carefully pour mixture over cheese layer. Chill until firm. Unmold onto serving plate.
Cook livers in 2 cups of the broth. Cook rice as directed on package. Combine rice, livers and mushrooms in a casserole. Use the other cup of broth to make it slightly soupy. It might take a little more broth. Bake 15 to 20 minutes in 350° oven.
In large bowl, mix condensed milk, extract and food coloring. Fold in whipped cream. Turn into crust and cover. Freeze 6 hours or until firm. Makes 1 pie.
Brown meat and onion; drain grease. Add other ingredients. Mix together. Put in skillet and cook on low heat for 20 minutes or until done. Eat on buns.
Dissolve Jell-O in hot water. Add cold water. Allow to thicken. Drain pineapple; add to gelatin and congeal until firm in 7 x 11-inch pan.
Preheat broiler. In cup or small bowl, combine oil and lemon juice. On nonstick baking sheet, arrange fillets in a single layer and, using pastry brush, brush both sides of each fillet with 1/4 of the oil mixture. Sprinkle top of each fillet with half of the cheese. Broil until golden brown and fish flakes easily when tested with a fork, 3 to 4 minutes. Makes 2 servings, 166 calories.
In mixing bowl, stir together flour, sugar, baking powder, salt and baking soda. In another mixing bowl, combine beaten egg, milk and cooking oil. Add to flour mixture, stirring just until combined. Stir nuts and cherries into batter. Pour batter into a greased loaf pan. Bake in a 350° oven for 1 to 1 1/4 hours or until inserted toothpick comes out clean.
Wipe each half with damp dishcloth. Put leaves in kitchen sink; wash each leaf separately and put in a large dishpan; wipe each leaf and put with several leaves and roll them in a ball to cut evenly in small 1/2-inch strips. With a sharp knife (the size you use for cole slaw); remove stalks and large stems from leaves before cutting. Slice salt pork into small slices for frying. If using ham hocks precook before preparing the greens. Pour the cooked salt pork and fat into a large cooking pot; add the cut greens, the salt and water. Cover and cook until tender over medium heat. Makes 8 to 10 servings.
Combine first three ingredients; toss. Divide on 8 serving plates. Drizzle with Vinaigrette Dressing to which the capers have been added.
If bream are small cook them whole, but if they are large split them down the center. Salt both sides and place in refrigerator for about 2 hours and remove and wipe off with paper towel. Cook in hot oil	in frying pan until brown on both sides. (Peanut oil is preferred but any good cooking oil will do.)
Mix all ingredients in a blender and add ice. Sprinkle with coconut if desired.
Mix together the flour, sugar, baking soda, salt and powder, then put aside. Mix the bananas, oil, honey or syrup, vanilla and eggs together, then add the flour mixture. Add nuts. Mix well. Bake at 350° for 1 hour or until golden brown. Cool in pan, then remove. Good as a snack!
Cut up cucumbers. Cover in salt water, that will float an egg, for 8 days. Drain. Wash in clear water; soak overnight in alum water. Use 3 tablespoons of alum to 1 gallon of water. Wash and drain. Cover cucumbers in vinegar and soak for 6 hours. Drain off vinegar. Alternate layer of pickles, layer of sugar and 2 tablespoons mixed spice.
Place sugar and softened butter into large bowl; cream together. Add vanilla and nuts until creamy. Then add flour until it forms a dough.
Break broccoli into tiny flowerets, peel stems and dice. Slice 1 onion very thin. Dice up 4 pieces of bacon and fry, drain well. Use enough mayonnaise to moisten mixture. Salt lightly if desired.
Beat butter, eggs, sugar and vanilla until light and creamy. Sift flour, salt and baking soda together. Add to creamed mixture and blend thoroughly. Dough will be slightly crumbly. Drop by large spoonfuls or form a small ice cream scoop onto a greased baking sheet. Bake at 350° for 8 to 10 minutes or until cookies are light. Do not overbake.
Melt butter into a deep baking dish. Pour batter of 1 cup sugar, flour and milk into center, but do not stir. Pour 2 cups fruit or berries mixed with 3/4 cup sugar into the middle of the batter, but do not stir. Bake 1 hour at 350°. Serve warm.
Mix the first 3 ingredients until smooth. Add sifted confectioners sugar until consistency of pie dough. Roll out between wax paper. Spread with peanut butter. Roll, cut and chill.
Brown meat in oil, in pan you are going to cook stew in. Drain grease and add tomato sauce (plus 1 & 1/2 cans water), carrots, onion, & potatoes that have been cut into cubes. Salt & pepper. Cook with lid at medium temp. until tender.
Set your oven to 350°. Mix warm water and yeast; let stand while measuring sugar, molasses, oil, wheat flour and white flour. Add salt last. Pour water and yeast mix on flour; mix and knead until it is right. Let raise. Knead down and let raise a second time, then put in loaves and let rise until double in size, then bake 40 minutes or more.
Combine the first 3 ingredients in a saucepan and bring to a boil.
Into a mixing bowl, sift flour, baking powder and salt. Add shortening and blend well. Add baking soda to buttermilk, then pour into flour mixture. Blend thoroughly.
Pour soups into a 9 x 13-inch baking pan. Add 3 cans of water. Pour instant rice into can. Fill 3 times. Mix to moisten. Lay chicken pieces on top. Salt and pepper. Cover with foil and bake 90 minutes at 350°.
Put 2 cans peaches with juice in oblong pan (13 x 9-inches). Pour 1/2 box dry cake mix over peaches. Pour milk over mix and peaches. Stir lightly, mixing ingredients. Pour rest of cake mix over peach mixture, then pour cup of butter on top of dry mix. Bake at 350° for approximately 20 minutes or until top is golden brown.
Butter 4 individual casseroles. Add a few grains of nutmeg to the white sauce, then add the broccoli and mix carefully so as not to break the vegetable. Divide the creamed broccoli evenly between the 4 casseroles. Press 2 deviled egg halves in the top of each, pushing the eggs well down so that only the golden yolks show. Heat at 325° for about 20 minutes. Eggs are delicious with broccoli.
Grind cranberries and oranges (rind too); stir in sugar. Make jello using hot water; pour over cranberry and orange mixture. Add celery and pecans. Congeal.
Saute in olive oil, garlic, calamari, scallops and basil. Deglaze with white wine; add salt and pepper. Reduce 1/2 of liquid. Add tomatoes; add butter at the end. Warm pasta. Serve on top of black linguine and garnish with fresh basil.
Mix thoroughly first 3 ingredients. Let stand 2 1/2 hours. Drain well; mix together sugar and vinegar and add to cucumbers. Mix thoroughly. Let stand 15 minutes. Place in freezer container and freeze immediately.
Saute almonds in butter; set aside. Place chicken between wax paper and beat to 1/4 inch pieces. Sprinkle with salt and pepper. Melt remaining 3 tablespoons butter; add chicken. Cook 1 minute on each side on medium-high. Reduce to medium. Add 1/2 cup almonds, cream and next 3 ingredients. Cook 10 minutes or until sauce thickens. Serve over rice.
Mix everything together except 3/4 cup chow mein noodles. Pour into greased casserole and top with remaining noodles. Bake in 350° oven for 30 minutes.
Combine evaporated milk, marshmallows and orange juice in a small bowl; let stand for 30 minutes. Mix graham cracker crumbs, coconut, nuts (raisins) and ready to use fruits and peels. Stir in marshmallow mix with a spoon until all crumbs are moistened. Press firmly into wax-lined 9-inch loaf pan. Cover tightly. Store at least 2 days in refrigerator before serving. Slice thin to serve. Cake will keep for weeks in the refrigerator.
Saute onion in margarine in a small saucepan until tender. In a large bowl, mix the sauteed onion with the next 8 ingredients, mixing well. Reserve 1 can of soup. Spoon 2/3 cup of chicken mixture in center of each tortilla. Roll up; place, seam side down, in a lightly greased 13 x 9 x 2-inch pan. Combine the shredded cheese and 1 can cream of chicken soup. Spread over the tortillas. Bake, uncovered, at 350° for 35 minutes. Yields 4 servings.
Mix well and pour in a baked or graham cracker crust pie shell. Top with whipped meringue. Brown in oven. Chill well in icebox or fridge. Very refreshing in summer.
Prick wieners with fork and place in greased casserole. Mix remaining ingredients and pour over wieners. Bake at 350° for 1 hour.
Mix together first 4 ingredients. Add 1/2 cup of salad dressing, sugar and vinegar. Stir and refrigerate until serving time.
In a large bowl, dissolve gelatin in 2 cups boiling water. Add frozen strawberries. Stir to thaw strawberries, using a large fork to break up frozen berries. Stir in 1/2 cup water. Turn mixture into an ungreased 8-inch square baking dish. Refrigerate until partially set. In a small bowl, beat cream cheese and milk with electric mixer on medium speed until fluffy. Beat in mayonnaise or salad dressing. Spread cream cheese mixture on top of gelatin. Cut through cheese mixture with a knife to create a marbled effect. Refrigerate until set. Arrange lettuce leaves on salad plates. Cut salad into squares and serve on lettuce-lined plates. Garnish with fresh strawberries, if desired. Makes 9 servings.
Slice enough potatoes into greased 6-quart casserole to make a good layer. Place ground beef on top and season with salt and pepper. Layer onion on top and then another layer of sliced potatoes. Pour soup over all that has been mixed with a 1/2 can of water. Cover and bake at 350° until potatoes are tender. Uncover last few minutes to brown top.
Sprinkle yeast onto warm water. Dissolve. In large bowl, combine milk, sugar, margarine, vanilla, cardamon and salt. Add yeast, then eggs, stirring until well blended. Add glazed fruit, then gradually beat in flour. Turn onto floured board and knead until smooth and satiny. Place in greased bowl, cover with towel and let rise in warm place until doubled in size, about 2 hours. Punch down dough. Divide into 2 or 4 sections; place each into a well-greased can. Cover and let rise until doubled in size again.
Cook all ingredients until boiling, except wine, cornstarch and sour cream. Mix cornstarch into wine and stir into boiling soup until thickened. Cool in refrigerator several hours.
Put chips and milk in microwave bowl; microwave 3 minutes, stir; continue until smooth. May need to microwave longer. May add nuts, if desired. Add vanilla. Pour into 9 x 9-inch or oblong cake pan, lightly buttered. Chill until set. Empty out and cut into pieces.
Layer all ingredients beginning and ending with lettuce. I usually put 2 layers of all vegetables. Mix mayonnaise, black pepper and Red Hot to taste. Should be spicy. Spread over top of vegetables. Cover completely with no lettuce showing. Top with cheese. Sprinkle with crumbled bacon. Cover tightly with plastic wrap. Refrigerate 6 hours or more before serving. This takes a while to make and I find it's really easy to make several at one time, keep one and take the others as treats for friends.
Mix soup, cheese, tomatoes, onion and bell pepper in saucepan until cheese is melted. Spread in casserole dish a layer of broken chips and then a layer of chicken. Top with layer of sauce mixture. Continue until all ingredients are used. Top with layer of finely crushed chips. Bake 10 to 15 minutes at 300° or until hot all the way through.
Make cake according to directions. Make pudding according to directions, using 3 cups milk. When cake is cooled, cut into small pieces and pour Kahlua over it. Refrigerate and allow cake and pudding to set overnight. To serve, layer in order the cake, pudding, cream, crushed candy bars and nuts in a glass bowl, making as many layers as desired. I usually make three layers.
Combine dry cake mix, eggs, oil, dry instant pudding, water and poppy seed. Mix well with electric mixer, about 4 minutes. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 35 to 45 minutes or until toothpick tests clean in center. Cool.
In bowl add first 3 ingredients. Set aside. In another bowl, add sugar, shortening, milk, vanilla and eggs. Mix well. Add flour mix. Bake at 350° for 1 hour or until done.
Sift together sugar, flour, cinnamon and dash of salt. Bring to a boil in pan oleo, oil, cocoa and Dr. Pepper. Mix with sifted items. Add 2 beaten eggs, vanilla, buttermilk and soda. Bake at 350°.
Preheat oven to 350° and grease and flour three (9-inch) round layer pans. Pour boiling water over cocoa; stir to dissolve. Add buttermilk. Set aside. Sift flour, baking soda, baking powder and salt onto wax paper. Cream butter and sugar until light and fluffy. Add eggs, one at a time. Stir in vanilla. Beat dry ingredients into butter alternating with cocoa mixture. Begin and end with dry ingredients. Divide batter evenly in pans. Bake for 25 minutes. Cool in pans for 10 minutes and then turn out on racks.
Dissolve gelatine in a small amount of hot water. Mix ingredients. Place in prepared mold(s). Refrigerate to chill. Serve with crackers of your choice.
Melt marshmallows with butter. Butter wooden spoon and mix popcorn, nuts and jelly beans. Let mixture sit for 2 minutes, then fill a buttered angel food cake pan. Cool completely before removing.
Cream shortening; add sugar and cream again. Add eggs, one at a	time, and beat well.	Add syrup. Alternately add milk and sifted dry ingredients. Beat well. Bake in layers in a 375° oven 25 minutes. Frost with Seafoam Icing.
Layer refried beans in platter evenly. Mix taco seasoning mix with sour cream and spread over beans. Layer remaining ingredients in order listed. Serve with large corn chips. Yields about 6 cups.
Combine all vegetables in a large bowl. Sprinkle vegetables with 1/4 cup sugar; stir occasionally. In a stainless steel pan, heat remaining ingredients to a boil. Pour over vegetables. Let marinate for several hours. This salad keeps for about a week in the refrigerator.
Sift the flour with soda, baking powder and salt. In mixing bowl, by hand or mixer, beat the eggs and sugar until well blended. Stir in melted butter and milk mixed with rose water. Stir in the flour, just until moistened, and then fold in cranberries and nuts (do not overwork dough). Butter a loaf pan, 10 inches long and 4 to 5 inches wide and spread the dough in pan. Bake in preheated 350° oven for 55 to 60 minutes or until center of bread springs back when lightly touched. Let stand in pan for a few minutes before turning out on rack to cool. When cooled, wrap in plastic or foil and let sit overnight or at least a day before cutting. Store in the refrigerator.
Combine sugar, butter, cocoa and milk. Boil 1 minute. Remove from stove. Stir in vanilla, peanut butter and oats. Stir quickly. Drop by spoons on waxed paper.
In a large baking dish, place chicken, egg noodles and bell pepper. Sprinkle dry ingredients over chicken. Mix barbecue sauce and water; pour over the top. Cover; bake for 1 1/2 hours at 350°.
In a 10-inch skillet over medium-low heat, heat first five ingredients, stirring occasionally, until butter or oleo is melted and hot. If flounder fillets are large, cut into serving-size pieces. Add flounder to butter mixture in skillet; cover and cook 5 to 8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet. Arrange flounder with its sauce in warm, deep platter. Garnish with lemon slices. Serves 4.
Whip Judges, Jeremiah and 1 Samuel until light. Beat the 6 Jeremiah yolks and add to first ingredients. Then, add 1 Kings, Amos, Chronicles and Leviticus, alternately with Judges. Fold in Nahum, Numbers and 1 Samuel 30:12. Add the Jeremiah whites, beaten stiff. Bake 2 hours at 300° in greased 10-inch tube pan.
Preheat oven to 350°. Mix ingredients together and beat 2 minutes until smooth. Bake in greased 9 x 13-inch pan for 40 minutes.
Combine lemon juice and milk. Add other ingredients and fold in. This can be served as is or put in loaf pan and frozen. Slice and serve. May be used as a salad or a dessert.
Dissolve jello in 1 cup of hot water. While jello is cooling, beat chilled milk until stiff. In another bowl, beat cream cheese mixture into milk. Beat until mixed; add jello.
Boil zucchini until tender, 8 minutes. Cut in half lengthwise and remove center with teaspoon. Turn half over to drain. Mix eggs, corn, scallions, oregano, salt and diced squash center. Put zucchini in shallow pan; sprinkle with salt and fill centers with corn mixture. Bake until set, then sprinkle with cheese and bake until melted.
Mix the first 4 ingredients and press into a 9 x 13-inch pan. Bake at 350° for 12 minutes. Allow to cool.
Mix gluten flour, salt and yeast in large bowl. Mix water, honey, margarine and cottage cheese in saucepan. Heat to 125°. Margarine may not melt. Add warm mixture to flour mixture. Blend at low speed until moist. Add 4 eggs and beat for 3 minutes. Stir in oatmeal, nuts and 6 cups flour. Turn onto cupboard and knead 10 minutes adding extra flour if needed. Let rise 1 1/2 hours. Divide into 4 loaves. Rise 1 hour. Bake at 375° for 35 to 40 minutes.
Pour lemonade drink over sherbet. Let stand for a short time. Stir and serve.
Mix the ingredients well. Divide into 2 or 3 smaller loaves. Bake at 325° for 20 minutes. Drain grease off.
Cook vegetables in microwave as directed on package. Melt margarine. Stir in crackers and put aside. Grease a 3-quart casserole or 9 x 13-inch baking dish. Put in vegetables. Add cheese on top and sprinkle cracker mixture on top. Bake at 350° for 20 minutes or until cheese melts. Serves 8 to 10.
Mix dry cake mix with 1 egg and oil until crumbly. Reserve 1 cup. Put remaining in a 9 x 13-inch pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and the other egg until light and smooth. Smooth over baked layer and sprinkle reserved cup of mixture. Bake an additional 15 minutes at 350°.
Cream powdered sugar and cheese together. Add peanut butter. Beat with mixer. Add Cool Whip. Pour in baked or graham cracker pie shell. Chill.
Fry hamburger until browned. Add remaining ingredients. Stir gently. Cover. Cook slowly over low heat for 20 to 30 minutes. Stir occasionally.
Cream shortening with sugar. Add eggs, milk and flour. Mix well. Add cream bananas. Put into a loaf pan. Bake for 1 hour at 350°.
Put raisins, dates, nuts and coconut through food chopper. Put into saucepan. Add other ingredients and cook over very low heat until thick enough to spread.
Put tongue in large kettle. Cover with water and 2 teaspoons of salt. Cook until done, approximately 6 hours. Remove from water. Peel tongue and slice. Combine all ingredients, except tongue. Simmer for 20 minutes. Pour over tongue; let stand until cool. Refrigerate for 2 days.
Shred cabbage very fine and cook 9 minutes in boiling water. Drain cabbage well and place in buttered 1 1/2-quart casserole dish. Melt margarine in saucepan and stir in flour and vegie-sal until smooth. Add soy milk gradually; continue stirring until thickened. Pour sauce over cabbage and sprinkle cracker crumbs over top. Bake at 350° for 15 to 25 minutes.
In a blender, process first 7 ingredients until smooth. Transfer to a small bowl; stir in cheese. Cover and chill 8 hours or overnight to allow flavors to blend. Store in airtight container in refrigerator. Makes about 1 1/2 cups dressing.
Cut up into small squares or 1/4 biscuits. Shake well white sugar and cinnamon. Mix brown sugar and margarine. Bake at 350° for 45 minutes.
Mix and spread in a 9 x 13-inch dish. Bake at 350° for 15 to 20 minutes.
In one saucepan, combine chocolate pudding and 2 1/2 cups milk. In another saucepan, combine vanilla pudding and 1 1/2 cups milk. Cook both until they boil and thicken over medium heat. Stir peanut butter into vanilla pudding. Drop warm pudding into crust, alternating chocolate and peanut butter; swirl together. Chill completely. Serve with dollops of whipped cream.
In a heavy pan, combine caramels and 1/3 cup evaporated milk. Cook until melted. Grease and flour a 9 x 13-inch pan. Combine dry cake mix, melted butter, 1/3 cup evaporated milk and nuts. By hand, stir until dough holds together. Press 1/2 of dough mixture into pan. Bake at 350° for 10 minutes. Remove from oven and spread caramel mixture over baked dough. Sprinkle chocolate chips over caramel layer. Crumble reserved dough over caramel mix layer. Return to oven and bake 15 to 18 minutes. Cool slightly, then refrigerate about 1 hour before cutting.
Mix chili powder with hamburg and brown meat. Add seasonings, ketchup, mustard and remaining ingredients. Simmer for 1/2 hour. Vegetables should be on the hard side.
Sift dry ingredients into bowl; add buttermilk and egg. Mix. Heat iron skillet or pie pan with shortening or bacon grease. Pour heated grease into mixture and mix well. Pour entire mixture into hot skillet or pan. Bake at 400° until done (20 to 25 minutes).