HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef. Add sauce, salt, pepper and tomatoes in hamburger. Add the other ingredients together, except for lasagne. Layer beef mix about 1 cup in bottom of 13 x 9-inch pan. Alternate beef, lasagne, cheese and layer again. Top with some Mozzarella cheese and Parmesan cheese. Cook about 30 to 45 minutes in 375° oven. Watch so cheese don't burn.
Combine all. Store in airtight container. For each serving add 3/4 cup boiling water to 1/3 cup mix.
In medium bowl, cream butter and sugars until fluffy. Beat in eggs and vanilla. In another bowl, combine flour, baking soda, baking powder and salt. Add to butter mixture and combine. Divide dough in half and place on sheets of parchment paper. Roll each half into a log about 1 1/2 inches. Refrigerate until firm, 2 hours or overnight. Cut logs into 1/4-inch and place on pan. Bake 10 to 12 minutes in a 350° oven.
Mix dry jello and cream cheese together with a fork. Mix according to package directions. Chill until rather firm. Whip until light and foamy. Add pineapple. Whip the cream and fold it in. Put cherries and nuts on top. Chill until firm.
In skillet, cook beef and onion until no longer pink. Add soup and seasonings. Simmer about 5 to 10 minutes. Meanwhile, slice the top third off the bread. Hollow out bottom half of loaf, leaving a 3/4-inch shell. Spread butter on cut side of bread. Place loaf on a baking sheet and broil until lightly browned, this will not take long. Spoon beef mixture into shell. Arrange cheese slices on top. Broil until cheese is melted. Replace bread top. Cut into 2 to 3-inch slices.
Cut up the meat in 1-inch cubes. Brown in butter or margarine. Place remaining ingredients in a stew pot, add water and bring to a boil. Lower heat and simmer for about 30 minutes. Add the turtle meat and cook slowly for 45 minutes or until meat is tender.
Cream shortening, add sugar. Cream well, add eggs one at a time and beat well after each one has been added. Add spices and salt and mashed prunes. Add soda to sour milk. Add alternately with flour to creamed mixture. Bake at 325° for 1 hour.
Place dandelion blossoms and 4 quarts water in kettle or Dutch oven; boil 30 minutes. Strain to remove blossoms, then strain through cheesecloth into a large stone or glass jar. Let stand until cool, then dissolve yeast in 1/2 cup warm water. Add yeast mixture, raisins, sugar, lemon and orange, cut in small pieces, to dandelion liquid. Let stand for 2 weeks, stirring each day. Strain through cheesecloth several times until clear. Add the rum. Pour into 3 clean wine bottles; seal with cork or screw cap. Makes 3 bottles.
Cream sugar and margarine; add eggs and milk. Beat well. Then add flour, corn meal and lemon juice. Pour mixture into pie shell. Bake at 350° for 30 to 40 minutes.
Cook chicken until tender (do not salt). Cube chicken; put in bottom of baking dish. Mix soup with sour cream and pour over chicken. Spread dressing over mixture. Melt 1 stick margarine and pour over top of dressing. Next pour chicken broth over dish. Bake at 350° until bubbly (15 to 20 minutes). Serves 12.
Dissolve jello in 2 cups boiling water and let set for 1 hour. Add applesauce and thawed raspberries. Pour into mold which has been rinsed in cold water to prevent jello from sticking. Use Cool Whip for topping when being served!
Mix flour, salt and shortening until it looks like meal. Add water, vinegar and egg all at once. Mix lightly. Roll on floured board. Makes 4 (9-inch) pie shells.
Combine all ingredients and mix well. Pour over steaks and marinate for 5 hours or overnight in refrigerator. Enough for 4 steaks. Makes the tenderest steaks.
Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350° for 50 to 60 minutes, until center springs back when touched lightly. Cool right-side up for about 25 minutes, then remove from pan.
Mix jello with boiling water until jello is dissolved. Add pineapple and blueberry pie filling; let congeal.
Mix first 5 ingredients in bowl. Pour over cherries and sugar. Use 9 x 9-inch pan. Bake 35 minutes in 350° oven.
Boil the potatoes for about 10 minutes. Drain and place in the bottom of casserole dish. Mix other ingredients and spread over potatoes. Bake at 350° for 1 hour. When done, grate some cheese over the top.
Combine sugar, water and vinegar in a buttered 4-cup glass microwave dish; cover with plastic wrap. Microwave 12 to 17 minutes on Medium High (Roast) or until candy forms a firm ball in cold water (240°).
Mix together sugar, eggs and oil. Sift together the flour, baking soda, baking powder, salt and cinnamon. Add to the sugar mixture; blend well. Add grated carrots and chopped nutmeats. Mix together thoroughly. Pour into two greased 9-inch layer cake pans. Bake 35 to 40 minutes at 350°. Cool before frosting.
Melt butter. Add flour and seasoning and blend. Add soup stock and cream. Cook until thick and add catsup. Add shrimp last. Pour into buttered baking dish and cover with buttered crumbs. Bake in a hot oven (425°) for 15 minutes. Makes 40 servings.
Cream Crisco and sugar together. Add eggs, food coloring and liquid chocolate. Mix well and add buttermilk, flour, salt and vanilla. Mix well and add vinegar and soda. Stir until well blended. Bake 30 to 35 minutes in a 350° oven. Makes 2 layers.
Melt chocolate with rum or bourbon and sugar. Remove from heat. Add rest of ingredients and mix well and form 1-inch balls and roll in 10x sugar and place on cookie sheet until cool.
Slice bologna almost through, after removing skin, and tuck slice of onion between each slice. Heat remaining ingredients to boiling point. Pour over the roll. Bake at 350° for 40 minutes, until done. Baste often.
With a small sharp knife, cut the top off of each tomato. Scoop out the pulp with a small spoon and place each tomato cut side down, on paper towels to remove liquid. Discard pulp. In a small bowl, combine the remaining ingredients, mix well. Spoon into tomatoes. Refrigerate for several hours.
Mix all together; spread in a 9 x 13-inch dish. Bake at 350° for 45 minutes. You can top it with buttered bread crumbs or crushed corn flakes. It can be made ahead of time and refrigerated for a couple of days.
Chop and fry bacon. Drain and set aside to cool. In small bowl mix mayonnaise, vinegar, and sugar until sugar is dissolved. In large bowl combine onion, sunflower seeds, raisins, celery, broccoli and bacon. Pour sauce from small bowl over and mix well. Ready to serve or may be refrigerated.
In saucepan, bring pineapple to a boil. Remove from heat. Add Jell-O. Stir to dissolve. Add buttermilk. Mix well. Cool to room temperature. Fold in Cool Whip. Pour into dish. Refrigerate overnight.
Combine and pour over roast. Cover and refrigerate 24 to 48 hours. Turn 3 to 4 times. Remove from marinade. Towel dry and roast at 350° for 1 hour. Slice thin for sandwich.
Heat oven to 350°. Grease 9-inch pie plate. Beat all ingredients, except nuts until smooth. Pour into plate; sprinkle with nuts. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Cool 5 minutes.
Combine sugar, butter and salt; cook over medium heat, stirring constantly until sugar dissolves. When mixture comes to a boil, add the dates and continue cooking, stirring constantly until mixture reaches soft ball stage (234°). Pour into bowl and cool until lukewarm. Beat until thick and creamy, then add nuts. Pour onto a wet cloth. Shape into a roll and wrap in a damp cloth. Chill in refrigerator until firm enough to slice.
Combine first 4 ingredients and cook on low. Cook egg noodles; drain. Salt and pepper to taste. Sprinkle with Parmesan cheese. Add to meat mixture. Cover with cheese. Bake at 350° for 30 minutes.
Mix all ingredients together; pour in unbaked pie shells and bake 45 to 60 minutes at 350°. Makes 2 pies.
Heat oven to 375°. Line with paper baking cups or grease (not oil) 12 muffin cups. In medium bowl, combine first 6 ingredients. Stir in remaining ingredients just until dry ingredients are moistened. Spoon batter into prepared muffin cups, filling 2/3 full. Bake at 375° for 15 to 20 minutes or until golden brown. Immediately remove from pan.
Make a white sauce by melting butter over low heat. Add flour and milk, stirring until smooth. Add cheese and stir until cheese is melted. Place noodles, peas and ham in casserole. Pour white sauce over and mix thoroughly. Top with bread crumbs and bake until bread crumbs are nicely brown.
Heat oven to 350°. With electric mixer, cream butter and both sugars. Beat in eggs, one at a time, then beat in vanilla. Add flour, baking powder, salt, cinnamon and oats. Slowly beat until blended. Stir in walnuts, chocolate and cherries. Drop by tablespoon onto cookie sheet covered with parchment paper. Bake for 12 to 15 minutes until golden brown. Makes about 8 dozen cookies.
Cream butter. Gradually beat in sugar and cinnamon. Use on sandwiches, between apple or pear slices. May be used on toast or graham crackers. Yields 1/2 cup.
Beat butter at medium speed with electric mixer. Gradually add sugar; beat well. Add eggs one at a time, beating after each addition. Combine flour and nutmeg, cinnamon, cloves and vanilla to cream mixture. Stir in apples and nuts. Spoon batter into greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Heat oven to 400°. Grease pie plate. Cook and stir beef and onions	in a skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and Bisquick until smooth. Pour into plate. Bake 25 minutes and top with tomatoes. Sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Makes 6 to 8 servings.
In a large mixing bowl, cream shortening, butter, cream cheese and peanut butter until smooth. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each. In a small bowl combine flour, baking powder and salt. Gradually add flour mixture to cream mixture, blending well. Add vanilla. Pour batter into greased Bundt pan. Place in cold oven. Bake at 325° for 1 hour and 15 minutes.
Layer the ingredients in order. Alternate these layers until crock-pot is full. Put crock-pot on high for 3 to 4 hours.
Place in a 13 x 9-inch pan an amount of sliced potatoes, onions and carrots for desired number of servings. Lightly salt and pepper these. Arrange the desired number of pork chops over the sliced vegetables. Cover the chops with the undiluted soups and cover the pan with foil. Bake at 350° about 1 hour. Uncover and continue to bake a few more minutes to brown slightly.
Boil first 3 ingredients until rolling for about 3 minutes. Stir constantly. Remove from heat. Add remaining ingredients and mix well. Drop by rounded tablespoonfuls onto waxed paper and allow to cool. Serves 24.
Cream sugar and butter or margarine. Add eggs, flour and vanilla. Fold in nuts. Pour in greased sheet pan. Bake in 300° oven for 25 minutes. Yields 24 squares.
Brown meat and onions; drain. Add sauce. Roll out dinner rolls and put in meat mixture. Top with cheese slices. Crimp edges. Bake at 375° for 25 minutes.
Brown meat until no longer pink. Add seasonings and cubed cheese until cheese is melted. Spread on cocktail rye slices. (Two loaves of rye.)
Mix ingredients in order listed. Pour in unbaked pie shell. Bake 1 hour at 300°.
Soak the beans overnight. Drain and rinse in hot water. Cook in 3 quarts of water. Chop the onions, garlic, carrots and parsley. Add 1/2 lemon. Cook ham 2 to 3 hours, cut in 1/2-inch cubes. Remove 2 cups cooked beans and run through blender. Pour back into soup. Add salt and pepper to taste. Also add 2 cups water.
Cover bottom of buttered 9 x 13-inch pan with 1/2 the bread cubes. Layer broccoli, ham and cheese over bread. Top with remaining bread. Combine eggs, milk and seasonings. Pour over casserole. Cover; refrigerate several hours or overnight. Bake at 350° for 55 to 60 minutes. Knife in center should come out clean. Let stand 10 minutes. Cut into squares. Makes 8 to 10 servings.
Soak beans overnight in cold water. Saute bacon until crisp. Dice celery, carrots, onion, pepper and garlic and saute with crisp bacon.
Sauce: Brown ground beef; pour off grease. Add in large pot the ground beef, Ragu, stewed tomatoes, onions, peppers, garlic and Ricotta cheese. Let simmer.
Cook the first 3 ingredients together until clear. Set aside until cool. Add a dash of salt to the egg whites. Beat until stiff. Add mixture. Continue beating until creamy. Add 3 tablespoons sugar gradually. Top on favorite pie.
Mix the yeast, sugar, eggs and water. Add the butter. Mix the salt and flour; mix all together. Let rise until double. Cut to size; let rise again. Bake at 325° for 30 minutes.
Mix all ingredients and bake in a casserole at 350° for 30 to 45 minutes.
Fry sausage until brown and drain. Add pepper, macaroni, tomatoes and garlic salt. Let cook all together, covered, for about 30 minutes. Take off stove and pour into a 9 x 13-inch cake pan. Add cheese and sour cream. Mix up well. Sprinkle remaining cheese on top and bake at 350° for 30 minutes.
Pound chicken breasts until flat. Marinate 36 hours in clam juice. Roll in cracker crumbs; saute until done.
Mix first 5 ingredients and let stand 1/2 hour. Add eggs, lard, sugar , salt and flour. Knead and let rise. Make into rolls and bake at 375° to 400°.
Combine soups, cream, salt and onion. Add to potatoes and mix thoroughly. Transfer into ungreased 9 x 13-inch baking dish. Sprinkle with paprika. Cover and bake at 350° for 1 1/4 hours.
Sift flour with salt. Cut in shortening until like coarse crumbs. Mix egg yolk with milk and stir into flour mixture. Roll half of dough out and fit into 11 1/2 x 7 1/2-inch pan. Arrange apples on dough. Mix 2 tablespoons of flour with sugar and pour over apples. Dot with butter. Roll out rest of dough to cover apple mixture. Seal edges. Brush with egg white. Bake 45 minutes at 375°. Cool. Drizzle with confectioners sugar icing.
Mix pineapple with juice and pudding. Blend in Cool Whip, marshmallows and nuts. Arrange cherries on top. Refrigerate for an hour or this can be served immediately.
Heat oven to 350°. Grease baking pan. Combine first 5 ingredients. Add margarine; mix until crumbly. Reserve 1 cup for topping; press remaining mixture onto bottom of prepared pan. Bake 10 minutes;	cool. Top with nuts and chocolate pieces. In	medium saucepan melt caramels with water over low heat; stir until smooth. Remove from heat. Drizzle over chocolate pieces to	within 1/4-inch of pan edges; sprinkle with reserved oat mixture. Continue baking 15 to 18 minutes or until light brown. Chill until chocolate is set. Cut into bars.
Saut sausage; cook thoroughly. Add 2 to 3 tablespoons butter. Saut onions. Add clam juice, seasoning and potatoes; cook for 5 to 6 minutes. Cover potatoes with water and simmer for 30 to 40 minutes until potatoes are tender. Add half and half and evaporated milk and clams; heat through, but don't boil (makes the clams tough!). You may thicken the chowder with flour and water mixture if you like a thicker soup. Add a few drops of Tabasco to add flavor. Enjoy. Serves 10 to 12.
Cook meat and chopped onions; drain fat. Combine meat mixture, beans and tomatoes. Add diced pepper, some chili powder and some hot sauce. Simmer for 1 hour.
Chop bacon, brown and drain. Brown hamburger and add onion, then fry until onion is limp. Remove and drain all grease. Mix all ingredients together. Put in a large casserole and bake in 350° oven for at least one hour.
Blend all ingredients. Pour into slightly greased Pyrex pie plate. Bake for 25 minutes at 350°. Cut into wedges and top with vanilla ice cream. Very rich; good served warm.
Brown ground beef and onion. Drain and pat with paper towels to remove excess oil. Mix all remaining ingredients except cheese. Pour 1/2 of cornbread into greased skillet. Top with meat and then cheese. Add remaining cornbread. Bake at 350° until golden brown.
Cream the cream cheese with cherry juice; mix well. Add rest of ingredients and fold in whipped cream. Refrigerate a few hours before serving.
Pour boiling water over dates. Let stand until cool. Sift flour, soda, sugar and salt together and add to dates and water. Add egg and melted butter, vanilla and nuts. Mix well. Bake in a greased loaf pan for 1 hour and 15 minutes in a 350° oven.
Run hot water over dried beef. Pull apart. Wrap chicken in bacon. Place in long baking dish. Put beef over chicken.
Boil the water and sugar; cool. Add the remaining ingredients. Freeze. Remove 1/2 hour before serving. Add 2 large bottles of soda pop.
Saute the mushrooms and onion in the butter for 3 to 5 minutes. Season with salt and pepper. Pour into a greased casserole. Cover with sour cream and top with the cheese. Bake at 350° until the cheese melts and browns (about 15 to 17 minutes). Serve as a side dish.
Pour orange juice and soy sauce over wings. Sprinkle with garlic powder and ginger. Let stand in refrigerator for several hours. Bake, covered, at 300° for 1 hour. Uncover and bake at 350° for 1 hour more.
Use mixer and beat cream cheese, coloring and flavoring. Add 1 cup of powdered sugar for each ounce of cream cheese. Mixture should be stiff. Pinch off and put in mold. Dump out on waxed paper and let set for about two hours. Also can be served frozen.
Mix together. Pour on top of mixture in Bundt pan. Add rest of mixture to pan. Swirl with a fork. Bake at 350° between 45 minutes to 1 hour.
In a 2-quart casserole, combine beans and water. Cover. Microwave on High for 15 minutes, stirring once. Drain well. Add garbanzo beans, pimento, olives, olive oil, oregano and garlic powder; mix well. Cover and cook again for 3 to 4 minutes, stirring once. Serves 6 to 8.
Cook together egg yolks, 1/2 cup sugar and crushed pineapple until thick. Add lemon gelatin. Stir well and cool. Beat egg whites until stiff; add 1/2 cup sugar and fold into cold mixture. Put crushed crackers in buttered round or square glass cake pan, saving some for top. Pour pudding on crackers and sprinkle remaining crumbs on top. Chill 24 hours. Can also be frozen.
Blend with mixer the cream cheese, powdered sugar and lemon juice. Fold in the Cool Whip. Put into pie shell. Top with the oranges, kiwi fruit and pineapple around or any fruit, canned or fresh, you desire. Cover and refrigerate a couple of hours before serving. Serves 6 to 8.
Peel, pit and slice peaches. Puree them in an electric blender. In a large bowl, combine egg yolks and 6 tablespoons of honey mixture. Add lemon juice and vanilla.
Combine all ingredients. Allow to come to a boil. Simmer, uncovered, 1 to 2 hours, or until thickened and potatoes are tender.
Saute onion with garlic and sausage. Drain grease. Add remaining ingredients. Bring to a boil; reduce heat to a simmer. Put lid on pot and cook 35 to 40 minutes. Stir occasionally.
Mix oil and sugar. Sift dry ingredients. Add along with pumpkin and eggs to oil. Add remaining ingredients. Mix well. Bake at 325° for 40 to 50 minutes.
Fry meat and onions; then add all other ingredients, except Doritos. Heat until cheese melts. Alternate layers of meat mixture and Doritos, starting with Doritos. Top with grated cheese. Bake at 350° for 20 to 30 minutes.
Run the apricots through a sieve or a blender. Stir in sugar, milk, lemon juice and apricots. Freeze in ice cream freezer. Makes 1/2 gallon. Delicious.
Combine meat, bread crumbs, milk, egg, Worcestershire sauce, salt and pepper. Form into 24 meatballs; brown in oil. Cook 10 to 15 minutes or until done; remove meatballs. Add green onion; cook until tender. Add cream cheese, water and mushrooms. Heat over low heat; stir until smooth. Arrange meatballs over hot noodles; cover with sauce. Makes 6 to 8 servings.
Boil sugar and water until it spins a thread. Add cinnamon, vanilla and pecans. Stir like crazy. When pecans are coated well, pour out onto waxed paper. Break apart, if needed. Good, good!! Yum yum!!
In mixing bowl, soften cream cheese, then beat with electric mixer until smooth. Mix in milk. Then add vanilla. Fold in juice from lemons with large spoon. Spoon mixture into crust. Chill for 3 hours. Spoon cherry filling on top and chill until smooth.
Mash potatoes, add butter, sugar, milk, salt and lemon rind; blend well. Scoop some and put a marshmallow into it. Shape into a ball. Roll in crushed cornflakes. Place in a buttered baking dish and bake 20 minutes at 375°. Serves 4.
Saute onion and garlic in 2 tablespoons oil. Add chicken, cook until browned. Stir in cumin and cayenne pepper. Cook 1 minute. Add chicken broth, tomatoes and tomato sauce. Bring to a boil. Reduce heat and simmer 20 minutes.
Cook sugar, syrup, water and salt until hard ball stage. Beat egg whites until soft peaks. Slowly pour syrup over egg whites, beat until forms soft peak. Add vanilla and nuts. Drop by teaspoon on waxed paper.
Use 9 x 13-inch pan. Slice cabbage up (like for coleslaw) and put in pan. Brown hamburger and add onion and garlic powder. Sprinkle rice over cabbage and then sprinkle browned hamburger over cabbage. Add a little salt and pepper. Mix 2 cans tomato soup with 1 can of water and pour all over top. Do not mix. Cover. Cook at 375° for about 2 hours or until cabbage is cooked.
Clean the chicken and cut into pieces. Boil with shallots, little ginger, salt and 3 cups of water in a saucepan. Take the chicken out, fry or bake until lightly brown.
Cream butter and cheese. Add cooked spinach and finely chopped water chestnuts. Line 1 1/2-quart casserole with artichoke hearts. Fill with spinach mixture. Top with bread crumbs. Bake at 325° for about 25 to 30 minutes.
Preheat oven to 350°. In a 10-inch deep dish style microwave-safe pie plate, combine ground beef, green pepper and onion. Microwave on High for 4 to 5 minutes, or until meat is no longer pink, stirring once to break meat apart. Remove from microwave and drain. Add beans, tomato sauce, salsa and chili powder; mix well and set aside.
*Suggestions: carrots, zucchini, potatoes, cauliflower, 1 green pepper, cabbage, green beans, broccoli, etc., whatever you have.
Bring sugar, milk and oleo to a boil.	Boil rapidly 11 minutes, stirring	occasionally. Add rest ingredients. Stir well until Marshmallow Creme and chips are melted. Pour into 9 x 12-inch buttered pan. Let cool and cut into squares.
Crumble cookies and set aside 1 cup for later use. Mix remaining cookies with butter and press into 9 x 13-inch pan. Mix cream cheese, powdered sugar and 1/2 tub Cool Whip topping (with mixer). Spread mixture over cookies in pan. Mix pudding according to box directions. Spread pudding over cream cheese mixture. Refrigerate for about 1 hour (to allow pudding to set up). Remove and spread remaining Cool Whip over pudding. Sprinkle with remaining cookies over Cool Whip for decoration.
Spread beans in a glass pie plate. Mix sour cream, mayonnaise and taco seasoning; mix well. Pour over beans. Grate cheese and spread on top. Slice green onions and ripe olives and sprinkle over top of cheese. Top it with your favorite salsa sauce; optional fresh tomatoes on top. Serve with crackers or chips. Super dip.
Place the beef in a casserole. Mix the onion soup, mushroom soup and 1 can water and pour over the beef. Cover tightly with a heavy lid or foil. Bake at 325° for 4 hours or until beef is tender. Do not peek. Serve over rice or noodles. Serves 4 to 6.
Layer ingredients in 3-quart glass bowl as listed. Serve with Ranch buttermilk dressing just before serving.
Cook meat (fry), onion, rice and meat together. Pour in tomato sauce, cook all together, as long as you feel it is done.
Preheat oven to 375°. Combine in bowl cream cheese, sour cream, sauerkraut, corned beef, onion, catsup, mustard and Swiss cheese. Put in ovenproof dish and bake, covered, for 30 minutes. Remove, cover and bake 5 minutes more until golden. Serve warm.
Follow directions on package for cooking spinach. Mix cream cheese, onion and spinach together. Reheat and eat.
Combine ingredients. Bake at 350° in a greased, covered casserole for 2 hours or until thickened.
Use 2 1/2-quart dish 8 x 8-inch. Preheat oven to 325°. Empty half of pork and beans into bottom of greased casserole dish. Combine sugar and mustard. Sprinkle half of mixture over beans. Top with remaining beans, then rest of sugar mixture. Sprinkle on bacon, then catsup. Bake uncovered in 325° oven for 2 1/2 hours.