HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop dried beef in food processor until fine. Reserve 1/2 cup of chopped beef. Combine all ingredients except the 1/2 cup chopped beef into a large mixer bowl; mix well. Sprinkle the reserved 1/2 cup of beef onto waxed paper. Spoon cream cheese mixture onto the dried beef and form into ball. Wrap tightly in plastic wrap and refrigerate for 4 hours. Serve with crackers and enjoy.
Blend in blender for several minutes. Add 1 1/2 Tbsp. poppy seed and blend. Chill.
Rub curry powder on chicken and cook in 2 tablespoons of oil over medium heat. Remove chicken and set aside. Add balance of oil and cook celery and onion over medium heat for 3 to 5 minutes. Add flour and milk/water to make white sauce. (You may also wish to add chicken broth). Add cooked chicken and walnuts. Mix well. Season with lemon pepper. Serve over rice. Makes 2 servings.
Mix sugar, shortening and eggs; beat hard until light. Add mashed banana. Sift flour with baking powder, salt and soda. Stir into creamed mixture. Beat. Add nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes.
Beat eggs until foamy. Add sugar, oil and flavoring. Add flour and cinnamon. Stir in zucchini and nuts. Bake at 350° for 45 minutes to 1 hour. Makes 2 small loaves.
Combine all in a large bowl and mix to distribute evenly. You may add other types of chocolate candy you wish. SIT BACK AND ENJOY.
Combine all ingredients in a small heavy saucepan. Heat to simmering over medium heat. Remove from heat and cool to room temperature. Puree in batches in a blender until smooth.
Cream 1 cup butter and 2 cups sugar together until fluffy and light. Sift flour with baking powder. Add flour mixture to cream mixture alternately with milk. Add 1 teaspoon vanilla. Fold in fluffy beaten egg whites. Spoon batter into 3 9-inch greased and floured cake pans. Bake at 350° for 20-30 minutes. Beat egg yolks slightly. Add remaining sugar and butter. Cook in double boiler until thick, stirring constantly. Add raisins, nuts, and coconut. Stir in remaining vanilla and wine. spread filling thickly between layers of cake and on top and sides.
Boil noodles per package directions.	Brown and drain sausage; crumble. Add to tomato sauce and spices. Make 3 to 4 layers of: lasagna noodles, a little sauce, Mozzarella and Cheddar cheeses. Cover everything with rest of sauce. Bake at 350° for 30 to 40 minutes uncovered.
Mix all ingredients. Bake at 350° for 30 minutes. Top with marshmallows and bake until brown.
Combine the condensed milk and Cool Whip. Add lemonade. Mix well and pour into crusts. Refrigerate.
Melt butter in skillet; stir in sugars and cinnamon. Add apples. Cover and simmer until apples are soft. Bake at 350° until bubbly, about 30 minutes.
Cook macaroni according to directions. Mix macaroni, onion, pimiento, grated cheese (reserve 1/2 cup cheese for topping), milk and mushroom soup together. Season with salt and pepper as desired. Pour into greased casserole. Sprinkle with reserved cheese and cracker crumbs on top. Bake in 350° oven 40 to 45 minutes. Makes 8 to 10 servings.
In a large bowl, beat eggs until foamy. Add sugar, corn syrup, butter, salt and vanilla. Continue to beat until thoroughly blended. Stir in peanuts. Pour into pie shell and bake at 375° for 50 to 55 minutes or until set. Serve warm or cold. Garnish with whipped cream or ice cream. Makes 6 to 8 servings.
Wash chiles, remove seeds and pat dry. Combine grated Jack cheese with grated Cheddar cheese. In a 9 x 13-inch baking dish, layer half chiles and half cheese. Repeat layers, saving 1 cup cheese for top.
Dissolve gelatine in 1/2 cup cold water. Add Jell-O and gelatine mixture to 1 cup boiling water. Add frozen berries; mix and let congeal until thickens. Fold in Cool Whip. Crumble cake and stir into mixture. Pour into a 13 x 9-inch pan and chill. Cut into squares to serve. This recipe is from Marguerite Sadler.
Mix ingredients together. Shape and place in pan or baking dish. Pour sauce over meat loaf and baste during baking. Bake at 350° for 1 hour.
Blend cream cheese and sour cream and add cherries. Add cherry juice, blending well, until mixture reaches dip consistency. Use as a dip for fresh, raw fruits. Serves 15 people.
Melt butter in a 7 x 7 x 2-inch pan. Sprinkle the graham cracker crumbs over the butter. Sprinkle the coconut, then the chocolate bits, then the butterscotch bits. Sprinkle the English walnuts next. Pour the Eagle Brand milk over all. Bake at 350° for 30 minutes. Let cool in pan. Cut into squares; remove from pan.
After you have browned the English muffins, spread sauce on each half, usually 1 to 2 tablespoons. Lightly salt and pepper, then add veggies and a few drops of Tabasco sauce (optional) and oregano. Cover with cheese, vary according to taste. I like to use two different types. Bake at 400° for 15 minutes or just before cheese starts to brown. This is a quick, easy snack that everyone loves. You can add meat if you desire, or use the vegetarian version given. The thing that's great is that every pizza can be just a bit different with a different taste. You can customize your pizza.
In a plastic bag, mix flour, salt and pepper. Cut steak in bite size pieces. Heat Crisco in large saucepan until hot. Put steak in bag with flour; shake to coat. Place meat in hot Crisco; brown on both sides. Mix remaining ingredients; pour over steak and simmer for 1 1/2 to 2 hours.
Marinate chicken in buttermilk (I use dry buttermilk mix and water) for 15 minutes. Drain. Combine next 3 ingredients. Dip chicken in butter mixture. Coat with bread crumbs, salt and 1 tablespoon sesame seed mixture. Place in 11 x 14-inch pan. Sprinkle each piece with sesame seed. Pour excess butter over chicken. Bake 30 minutes at 350°. Baste with any extra juices and continue baking for 15 minutes.
Discard date pits and cut dates in chunks; cut candied cherries in quarters. Slice pineapple in thin slivers; blanch the almonds, chop them coarsely and toast until golden. Chop Brazil nuts. Sift flour, baking soda, salt and cinnamon together.
Cook fryer in water until tender. Cook spaghetti in broth. When done, mix other ingredients and put in 350° oven until cheese melts.
Mix pineapple and sugar in saucepan and bring to boil. Add gelatin and cream cheese; heat until dissolved. Add ice water. Set mixture in pan of ice water until it is partially set. Fold in whipped topping. Pour into a 9 x 13-inch pan and refrigerate.
Mix all the ingredients together, except flour, mixing well. Add 5 cups plain flour, mixing well. Add 5 more cups of flour to mixture, mixing well. Put this is a Tupperware bowl and let rise in a warm place until double. Pat down and divide in 3 sections. Put in 3 oiled loaf pans. Let rise again. Bake at 350° for 50 minutes.
In blender container, place chocolate milk and chocolate fudge sauce. Add banana chunks. Cover and blend until smooth. Through hole in lid of blender, add ice cubes, one at a time, while blender is running, until mixture is smooth.
Beat 2 egg whites until stiff. Gradually add sugar while still beating, salt too. When quite shiny, fold in vanilla and chocolate bits. Drop by scant teaspoon onto greased cookie sheet. Bake one hour at 250°. Do not double recipe. It is better to do it twice. Makes 50 servings.
Pour boiling water over sugar and butter in saucepan. Stir until dissolved. Cook until it forms a hard ball when dropped in cold water. Pour on well buttered marble slab. Drop 2 or 3 drops mint flavor on top. When cool enough to handle, pull as long as you can. Stretch on countertop. Clip into desired sizes. Store in an airtight container.
Combine olive oil, garlic and herbs in a deep roasting dish. Rinse chicken and pat dry. Place chicken over garlic mixture. Drizzle with lemon	juice.	Sprinkle with	salt and pepper. Place covered pot in a 350° oven.	Bake until tender and juices run clear, about 1 1/2 hours. Remove cover and bake for 5 to 10	minutes longer. Carve chicken and spoon cooking liquid over chicken.
Mix all ingredients except sauce. Shape into small meatballs.	Brown in a frying pan which has been sprayed with Pam or Mazola spray. Transfer meatballs to crock-pot. Pour on sweet and sour sauce. Cook on high setting 1 to 2 hours. Serve from crock-pot.
Melt margarine and add to crumbs and sugar. Press into a 9 x 13-inch pan. Beat cream cheese, sugar and milk until smooth. Fold in whipped cream. Spread on graham cracker crumbs. Top with sliced peaches. Dissolve Jell-O in boiling water. Add cold water. When Jell-O starts to thicken, pour over peaches. Chill 3 hours.
Cook crust in the oven. Put all the ingredients in a pan; mix them up and cook them on top of stove until thick. Pour them into the already cooked pie crust. Beat egg whites until stiff; brown in oven. This is the best pie; we really love it.
Cook potatoes in boiling water to cover, 25 to 30 minutes or until tender; let cool. Peel and cut into 1/3-inch slices. Arrange slices in buttered casserole. Mix remaining ingredients in saucepan. Cook slowly until thickened. Remove from heat; add vanilla. Cover sweet potatoes with sauce. When ready to serve, place in 350° oven for 10 minutes or until bubbly.
In 8 x 8 x 2-inch baking pan, stir together first 3 ingredients. Add next 6 ingredients. Stir with fork, scraping corners and sides of pan until mixture is uniform.
Mix well the graham cracker crumbs, milk, chocolate chips and nuts. Spread into a buttered 7 x 11-inch pan. Bake at 350° for about 15 minutes (may take a little longer). Sprinkle with powdered sugar. Cut and remove from pan while hot.
Brown beef and onions in saucepan. Add tomato sauce, salt and pepper. Mix cream cheese and sour cream and add to meat mixture. Cook and drain noodles. Mix all ingredients in baking dish. Sprinkle with grated/shredded Cheddar cheese. Cover and put in oven. Cook until bubbly hot, 25 to 30 minutes.
To avoid gas from beans soak beans in 9 cups water for a minimum of 4 to 5 hours. Drain and discard water. In a large pot over high heat, bring 9 cups water to a boil. Add soaked beans and oil, to reduce foaming (may be omitted to reduce fat and top of liquid skimmed with a spoon), turn heat down to simmer. Cover loosely and cook for 1 hour. Drain water from beans and repeat previous step, cooking until beans are tender. Drain again reserving 1/2 cup liquid. Dissolve seasonings from bag in this liquid and return to pot with beans. Add liquid and tomatoes along with vegetables. Serve hot with low-fat crackers for a well balanced meal.
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar/frosting. Cover and refrigerate at least 2 hours. Heat oven to 375°. Grease cookie sheet. Divide dough in half. Roll each half about 1/4-inch thick on floured surface. Cut into desired shapes. Place on cookie sheet. Bake 7 to 8 minutes or until edges are lightly brown. Let cool and frost or sprinkle with granulated sugar.
Sift flour, salt and baking powder and cut lard, until mixture resembles coarse corn meal. In 1 cup measuring cup break egg and add vinegar. Fill with cold water. Stir together. Mix liquid with dry ingredients. Roll thin, cut with 10-inch pot lid. Fill and fold over, crimp, then roll edges. Bake or spread 1/2 on cookie sheet. Fill with apple pie filling top with second half. Bake for apple bars. Bake 350° for about 1/2 hour or until brown on top.
Mash strawberries and banana together. Add cinnamon or nutmeg and serve immediately.
Cook onion, pepper and sausage. Drain. Melt cheese. Mix together and spread on thin deli rye bread. Bake at 350° for 10 to 12 minutes or until golden brown. Freezes well baked or unbaked. Also, can be heated in microwave if they have been cooked and frozen.
Fix Jell-O according to directions on box; add sugar, grated carrots, lemon juice and pineapple. Place in refrigerator until it	starts	to set. Fold Cool Whip into mixture. Pour in greased mold and chill until very firm. Place finished product on decorated tray.
Place chopped pepper, onion and pineapple on paper towel to absorb liquid. Mix all ingredients well together in large bowl. Reserve 3/4 cup pecans. Shape cheese into ball. Roll in reserved pecans. Chill until 1/2 hour before serving. Cheddar cheese is optional but makes ball more solid. Use red and green peppers for holidays.
Combine ingredients in a large saucepan; stir to dissolve sugar. Heat over low flame 15 minutes. Serve hot. Makes 14 servings.
Boil and drain broccoli. Mix soup, cheese, mayonnaise, eggs and onion with broccoli in bowl. Pour in 13 x 9-inch pan or casserole dish and bake at 350° for 30 minutes.
Mix in order. Sift soda and flour. Drop by spoon on greased pan. Smash with fork. Bake at 325°.
Preheat oven to 375°. Cook vegetables according to package directions and drain. Meanwhile in a 2 quart sauce pan over medium heat, in hot margarine, cook onion, celery and thyme until onion is tender, stirring occasionally. Add soups and milk; stir until smooth.
Mix ingredients with a whisk in a large bowl. Pour over brisket, ribs or any other meat. (If you cook in oven, leave meat in marinade while cooking. It makes a wonderful sauce.)
Slice and mince onions. Melt butter in heavy saucepan; add onions and peppercorns. Cook, stirring constantly until light brown. Sprinkle onions with flour; cook 1 minute, stirring constantly. Add beef broth, water and bay leaf. Bring to boil. Simmer 30 to 40 minutes. Discard bay leaf and season to taste with salt and pepper. Pour into ovenproof tureen. Top with toast slices and sprinkle with cheese. Place under broiler until cheese turns golden. Serves 6 to 8.
Take fork and add 1 tablespoon of water at a time to flour, shortening and salt until all is moistened. Divide in half and roll out on floured sheet. Press in pie plate. Makes 2 pie crusts or top and bottom for 1 pie.
Mix well and bake about 1 hour in greased and floured loaf pan at 350°.
Put kraut in baking dish. Cut smoked sausage serving pieces. Place in kraut. Bake in 350° oven until sausage pops when forked. Boil potatoes and mash. Serve with kraut and sausage. Serves 6.
Cut steak into serving pieces. Put in pot. Add soup, water and mushroom soup. Cook on low 6 to 8 hours. Very good and the gravy is good on mashed potatoes.
Season chicken with salt and pepper. Brown well in butter in large skillet. Add water, onion, salt and garlic powder. Bring to boil. Cover, reduce heat and simmer 25 minutes. Remove chicken. Add soup and vegetables to drippings in skillet. Bring to boil on medium heat. Cover and reduce heat and simmer 5 minutes. Stir in rice, then top with chicken. Cover; remove from heat. Let stand 10 minutes.
Spread peanut butter on the slices of white bread. Next spread the grape jelly on top of peanut butter. Put the sandwich together and eat. Can be made the night before and taken to school for lunch.
Cook broccoli according to package directions; drain. Arrange crosswise in a baking dish.
Mix sugar and cocoa together. Add milk and butter; microwave for 2 minutes. Stir to mix. Add vanilla and salt. Stir to blend. Pour onto buttered dish and put in refrigerator.
In large skillet, dissolve Jell-O, brown sugar, and salt in boiling water. Add butter and bring to boil. Add sweet potatoes, simmer, basting frequently until syrup thickens, about 15 minutes. Serves 6-8.
Brown hamburger and onion together; drain off fat. Stir in green beans and soup. Salt and pepper to taste. Meantime, boil or steam potatoes until tender; drain and mash. Add milk and margarine; add egg, mixing well. Put meat mixture in casserole dish and layer potato mixture next, then sprinkle with cheese. Bake for 20 to 30 minutes at 350°.
Combine ingredients in plastic bag. Refrigerate overnight, turning bag occasionally. Roast pork until meat thermometer registers 170°. Allow about 30 minutes per pound. Midway through roasting, pour marinade over meat. Serves 6.
Beat all ingredients together and put in graham cracker crust. Chill and use your favorite fruit topping.
Brown meat, onions, and bell pepper. Drain. Add remaining ingredients and cook for 1 hour. Garnish with black olives, cheese, and sour cream. Serve with Doritos.
Mix all ingredients, except soup. Form balls and put in a 9 x 13-inch baking dish. Cover with 1 cup mushroom soup mixed with 1 can of water. (I use 1/2 milk and 1/2 water.) Bake for 35 minutes at 350°. Serves 4 to 6.
Soften cream cheese and butter, blend until smooth then add sugar and vanilla, beating again until smooth. Spread on cake.
Mix in order given. Pour in a 9-inch unbaked pie crust. Bake 50 minutes at 375°.
Mix flour, brown sugar, peanut butter and butter and save 1/2 cup. Add baking powder, baking soda, milk, eggs and vanilla. Blend until moistened. Beat 3 minutes. Pour into 13 x 9-inch pan, bottom greased only. Sprinkle with crumbs and 6 ounces chocolate chips. Bake at 350° for 35 to 40 minutes.
Combine eggs, sugar, flour and pineapple. Pour into greased oblong baking dish. Melt butter in skillet and add bread cubes, lightly browning the cubes. Pour bread cubes over pineapple mixture and bake at 350° for about 1 hour or until firm. Good with chicken or ham. Can be served hot or cold.
Mix the first 4 ingredients together and pour into a 9 x 13-inch greased pan. Mix together flour and milk until smooth. Melt butter and add to flour milk mixture. Spread this mixture over vegetables. Bake at 400° for 1 hour.
Mix all the ingredients well, then add enough homogenized milk to fill a 1 gallon freezer. Mix well and freeze to desired consistency.
Beat eggs, sugar and margarine. Mix with remaining ingredients and pour into an unbaked pie shell. Bake at 300° for 1 hour.
Fry onion and ground chuck until brown. Add soup and water. Mix well and remove from stove. Slice potatoes, then put into casserole dish. Alternate with hamburger mixture. Bake 1 hour at 350°.
In 2-quart casserole, combine green onions, next 6 ingredients and 2 cups water. Cook, uncovered, on High for 14 to 16 minutes, until macaroni is tender, stirring twice during cooking. Stir in cheese. Let stand 2 minutes. Makes 4 servings.
Preheat oven to 400°. Grease muffin tins. Blend milk into egg; add fat. Mix dry ingredients thoroughly and then mix in peanut butter only until mixture becomes crumbly. Add liquid, stir slightly leaving batter lumpy. Fill muffin tins half full with batter and bake 20 to 25 minutes or until golden brown. Yields 12 muffins.
Cream shortening and cheese together; add sugar and continue creaming. Beat egg yolk, vanilla, and orange rind together. Sift flour, salt and cinnamon together. Mix all ingredients together. Place cookies on a cookie sheet and bake 12-15 minutes at 350 degrees.
Mix together. Add 1/3 or 1/4 cup of mix to one mug of hot water. Makes 8 quarts.
Preheat oven to 350°. Combine the first 5 ingredients; beat at low speed with an electric mixer until smooth. Pour into pastry shell. Sprinkle evenly with pecans. Combine the beaten eggs and remaining ingredients, mixing well. Spoon over pecan layer. Bake on the lowest rack for 35 minutes or until set. Makes 1 (9-inch) pie.
Combine green beans, mushroom soup, onion, water chestnuts (optional), Cheez Whiz and half can of French fried onions. Pour into casserole, adding the rest of French fried onions over top. Bake uncovered at 350° for 30 minutes.
In a medium saucepan, cook potatoes and carrots, covered in boiling water, about 12 minutes or until carrots are tender; drain.
Combine soups, salsa, milk and chilies to create sauce. Cut chicken into bite-size pieces. Layer chicken, torn tortillas, cheese and sauce in casserole dish (similar to lasagna). Refrigerate 24 hours before baking at 350° for approximately 50 minutes.
Combine yeast, warm water and 1 teaspoon sugar; set aside. Cream shortening, 1/2 cup sugar and egg until light and fluffy; set aside. Combine flour, baking powder and salt. Add milk to yeast mixture; add to creamed mixture alternately with the dry ingredients; mixing well after each addition.
Make jello as directed on package. Add marshmallows and melt in hot jello. Add to softened cream cheese.
Beat eggs and sugar together. Add oil and beat until smooth. Add flour, soda, salt, baking powder and cinnamon. Beat until well mixed. Add carrots and nuts. Bake in 9-inch layer cake pans or a tube pan at 350° for 1 hour or until done.
Mix apples, sugar and cinnamon. Set aside. Mix eggs, oil and vanilla. Add flour and nuts. Add to apple mixture and mix. Bake in greased tube pan at 350° for 1 hour.
Mix sugar, salt and cocoa in large bowl. Add eggs and mix well. Slowly mix in the rest of ingredients. Pour into 2 unbaked pie shells. Bake at 350° for 40 minutes.
Scald milk, add sugar. When lukewarm, add yeast mixture. Stir until smooth. Add 1/2 of the flour, then egg, salt and melted shortening. Mix well. Add remaining flour enough to make as soft dough as can be handled. Knead gently until smooth. Place in greased bowl. Let rise until doubled. Roll 1/3-inch thick. Cut into small circles. Brush with melted butter. Place three in each muffin cup. Let rise again. Bake at 375° for 25 minutes or until brown.
Mix together and bake 35 to 40 minutes in a 350° oven. Frost with cream cheese frosting.
Cover sausage with cold water. Heat to boiling and drain. Place sausage in large baking dish. Cover with pared sweet potatoes and onions. Season with salt, pepper and paprika. Cover and bake in 400° oven for 1 hour. Uncover and add apples. Cover and bake slowly until fruit is tender. Serve at once. Makes 6 servings.
Drain pineapple and fruit cocktail well. Put in processor. Mix with cream cheese and pudding. Refrigerate for a while, then roll into a ball and roll in nuts, if desired. Good with apple chips or cinnamon graham crackers.
Soak beans overnight or parboil 30 minutes. Melt butter and saute onion, pepper and garlic until soft. Remove pan from heat and blend in flour. Add tomatoes gradually, stirring until smooth. Return to heat and add rest of ingredients. Cook over low heat until beans become soft, about 2 1/2 hours. If liquid boils away, add a little water. Mash a few of the soft beans to thicken if necessary. Serve over rice.
Heat butter in 2-quart dish for 50 to 60 seconds, or until melted. Stir in marshmallows, coating with butter. Cook for 1 1/2 minutes; stir. Cook for another 1 1/2 minutes. Stir in peanut butter and cereal. Mix until well coated. Pat evenly into a 9 x 9 x 2-inch pan. Cool. Cut into squares.
Brown ground beef and onion in a large skillet. Salt to taste. Drain excess fat from browned ground beef. While beef is browning cook egg noodles in boiling water until tender and drain. Add noodles, tomato soup, cream of mushroom soup, creamed corn and/or peas into skillet and mix thoroughly and heat until bubbly. Turn heat to simmer and place cheese slices over top of ground beef mixture and heat until cheese begins to melt. Remove from heat and serve right from skillet.
Beat egg. Add pepper and salt. Add grated potato and onion. Use flour to thicken the mixture as desired. Adding a grated apple also adds flavor. Fry the cakes in hot fat, browning slowly on each side.
In a Dutch oven or other large pot, brown hamburger, peppers and onion in olive oil. Add 6 to 8 cups water; bring to boil. Add remaining ingredients and allow to simmer until vegetables are tender, or longer. This makes good soup for unexpected company. Add a little more water, another bouillon cube, an extra potato and anything else you have on hand (broccoli, cauliflower, can of beans, yesterday's leftovers, pasta, etc.). Don't leave out garlic and oregano. Add thyme or basil if you wish.
Dissolve all 3 packages of Jell-O in boiling water, not cold. Stir until dissolved. Then put in drained cherries. Don't use liquid. Put in pineapple with juice. Slice bananas and put them in. Pour into mold until half full. Put in the refrigerator for about an hour until congealed. Then put on a layer of sour cream, then put rest of Jell-O mixture in mold and refrigerate overnight.
Mince mushrooms and mix with softened cream cheese. Sprinkle with garlic salt.
Cook spinach. Drain, reserving liquid. Melt margarine in saucepan over low heat. Add flour and blend. Add onion and cook until soft. Pour in spinach liquid and cream slowly. Cook until smooth and creamy. Add seasonings and cheese. Stir until melted. Combine with spinach in casserole. Top with bread crumbs. Bake at 350° until hot and bubbly.