HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. Mix beef, onion and tomato sauce; cook 20 minutes. Cook 1/3 box of noodles until tender. Mix sour cream and cottage cheese together. Layer noodles on bottom of dish, then meat, sour cream, cottage cheese and cheese. Repeat until all ingredients are used. Bake at 375° for 45 minutes.
Combine all ingredients. Roll into small balls. Roll in extra cheese using same kind as in balls. Heat in a 350° oven for 10 minutes. Don't let them get too dry. Can make ahead and freeze. Makes 40 to 60 balls.
Combine oil, sugar, beaten eggs and rest of ingredients. Bake in well-greased tube pan 1 1/2 hours at 350°. Cool and sprinkle with sifted powdered sugar or top with a glaze.
Cream the shortening and sugar. Add eggs and bananas. Stir sifted flour, salt and soda. Add and mix. Stir in chopped nuts. Bake at 325° in glass or 350° in metal for 1 hour.
Boil about 4 medium size potatoes (cubed) in water until half cooked. Fry 1 small onion and 3 stalks celery (chopped) in bacon fat until soft. Add to potatoes, plus 1 can clams and 1 can stewed tomatoes. Season. Bring to boil and serve.
Saute hamburger, onions, peppers and garlic; drain. Add all other ingredients except macaroni. Cook on low heat for 1 hour. Add macaroni; cook 15 minutes more. Serve.
Combine milk and pineapple, pina colada mix and ice in blender. Whir until thick and frothy. Garnish. Makes 3 (8-ounce) servings.
Mix all ingredients in a bowl, stirring until items are well mixed. Pour into a pie shell. Cook in a preheated oven at 300° for 50 minutes.
Preheat oven to 375°. Mix butter, sugar, brown sugar and vanilla 2 minutes at medium speed. Add in eggs; beat well. In separate bowl, stir flour and cocoa. Add gradually dry mixture to butter mixture, beating until blended. Stir in semi-sweet and white chocolate chips and nuts. Drop by teaspoonfuls on ungreased cookie sheet. Bake 8 minutes.
Mix baking powder and flour together and set aside. Mix well beaten eggs with brown sugar, then add dry ingredients including salt. Last add vanilla. Bake in a square pan about 9 x 9-inch at 325°. This pudding will be waxy and will be less than 1-inch thick. Eat with whipped cream on each square.
Heat oven to 350°. Lightly grease an 8-inch square pan. Combine flour and sugar. Using pastry blender or fork, cut in butter until mixture resembles fine meal. Press into greased pan. Bake for 20 minutes or just until edges are lightly golden.
Beat eggs; add oil and sugar. Sift together flour, baking powder, soda, cinnamon and salt. Add to egg mixture; mix well. Stir in nuts, raisins and zucchini. Spread in greased 9 x 13-inch pan. Can be made into cupcakes (2 dozen). Can also be put into bread pans or divided and baked into any of these.
Bring to a boil first 4 ingredients. Allow to cool until lukewarm. Add yeast mixture. Add 4 cups flour sifted with baking powder and soda. Mix well and set aside until double in size. Stir dough down. Add salt and 3 cups flour. Mix well, dusting board well with flour and lightly knead dough. Place in well-greased container; put oil on top of dough. Cover and put in refrigerator. Make out as needed or they can be made out and frozen after dough is thoroughly chilled. Will keep in freezer for a few days, but not too long. Roll out thin, cut dough out and fold over. Brush melted butter or oil in before folding.
Heat oven to 350°. Combine crumbs, 1/4 cup cocoa, sugar and butter. Press into bottom of 9 x 13-inch baking pan. In large bowl beat milk, flour, remaining cocoa, egg, vanilla and baking powder. Stir in nuts. Spread over crust and top with chocolate chips. Bake 20 to 25 minutes or until set. Cool and cut into bars. Store tightly covered at room temperature.
Mix together. Spray bundt pan with Pam. Bake at 350° for 40 minutes.
In plastic bag add all ingredients. Shake. Coat potatoes well. Empty potatoes into baking pan. Bake at 450° for 40 minutes or until potatoes are tender or golden brown. Good with barbecues.
Chop up tomatoes and put with juice into bowl. Chop onion, garlic and bell peppers; add to tomatoes. For mild salsa, remove all seeds from chili peppers. Slice peppers and add. For hotter salsa, add a few seeds. Add salt and pepper. Do not cook. Place all ingredients in a quart Mason jar. Refrigerate. Allow 24 hours for all flavors to blend.
Mix yeast in water and stir until dissolved. Add salt, oil and 2 cups flour. Mix until "soupy". Add remaining 2 cups flour and mix by hand. (May need	to add more flour if too sticky.) Lightly grease baking sheets with Crisco. Rub a little Crisco on hands and pat out dough in pan. Makes enough dough for 2 pizzas.
Melt 2 sticks margarine in boiler pan. Add 1 cup peanut butter, stir together. Remove from heat. Add 1 box 10x sugar, 1/3 at a time. Pour into buttered pan. Cool and cut.
Boil and debone chicken. Place chicken in a 9 x 13-inch casserole. Place Doritos over chicken. Mix other ingredients in a bowl, then pour over chicken and Doritos. Bake at 350° until cheese becomes bubbly.
In large mixer bowl, mash hot potatoes. When all lumps are removed, add cream cheese in small pieces and then the butter. Beat well until cheese and butter are both melted and completely mixed. Mix in the sour cream. To milk, add the eggs and onion (if desired). Add to the potato mixture along with the salt and pepper. Beat well until light and fluffy. Place in a greased 9-inch round casserole and refrigerate several hours or overnight. Bake in preheated 350° oven for 45 minutes until lightly browned on top.
In a saucepan, scald milk. Add sugar and cornstarch. Cook until mixture is the thickness of cream. Cool completely. Add coconut milk. Pour into container of ice cream freezer and freeze according to manufacturer's directions.
Mix all ingredients in a large bowl. Add eggs and Ritz crackers last. Pour into a 9 x 13-inch cake pan. Bake 1 hour at 350°.
Slice pound cakes in 12 slices and stack in baking dish. Combine all other ingredients. Pour over cake. Refrigerate for several hours. When ready to serve, cover cake with whipped topping. Top with your favorite fruit or pie filling. This is also good with bananas (cut-up) and place on cake.
Mix all ingredients in a large bowl. Drop with a large spoon into hot oil in a deep fat fryer. Cook until golden brown, turning with a long wooden spoon. Great with fish or chicken!! Makes 4 servings.
Put the ingredients in a saucepan. Put about 1-inch of water in the pan. Cook the apples until they are soft, then let them sit for about an hour.
Melt butterscotch and peanut butter together. Stir in noodles and marshmallows. Drop by spoonfuls onto waxed paper.
Brown meat well and drain. Add cheese to hot browned meat. Mix spices well into meat/cheese mixture. Place rounded teaspoonful of mixture on each slice of bread. (Do this on cookie sheets.) Freeze. Place in plastic freezer bags until ready to use. When ready to cook, broil carefully 5 to 15 minutes. (Too long and you have carbon crunchies!)
Saute onion, parsley, celery and bacon in margarine. Add clam broth, then potatoes. Simmer until potatoes are tender. Add clams. Cook slightly, then add all but 1 cup half and half to soup. Add 3 tablespoons flour and 2 tablespoons cornstarch to remaining cup of half and half. Shake in jar, then add to soup. Simmer to thicken.
In electric mixer, cream butter and sugar until light and fluffy. Add eggs and continue beating. Add bananas, vanilla and almond flavoring. Mix well. In separate bowl, combine flour, baking soda and salt. At low speed, gradually add flour mixture to creamed mixture, alternating with milk. Stir in chopped nuts. Bake in greased bread tin 60 minutes at 350°. When cool, wrap in foil.
Place sugar in heavy skillet or saucepan over low flame. Add cream, water and vanilla. Cook and stir constantly. Place candy thermometer in pan and continue to cook until bubbly. Add butter and pecans. Cook until thermometer reads 250° (hard ball). Pour out onto greased waxed paper and let set until cold. Ready to eat. May also be dropped by tablespoon onto waxed paper.
Wash rockfish thoroughly. Saute onion in 2 tablespoons butter or margarine over low heat. Combine with dry mustard. Add next 5 ingredients. Stuff rock with crab mixture and sew or skewer opening closed. Place on greased aluminum foil in shallow pan; brush with remaining melted butter or margarine. Bake at 400° for 45 to 60 minutes or until fish flakes easily when tested with fork. Garnish with lemon slices dipped in parsley. Serves 6 to 8.
Cut wings in 3 pieces, using tips for stock. Spread wings on cookie sheet and sprinkle with garlic, Accent and salt. Let stand for 2 hours, but no longer. Roll in cornstarch. Dip in 3 beaten eggs. Fry until golden, then dip in sauce. Place on flat pan. Pour remaining sauce over wings. Bake for 1/2 hour at 350° or at 325° for 1 hour.
Beat Wesson oil, margarine, sugar and eggs together. Sift the flour, soda, baking powder and cream of tartar together and add to first mixture. Beat well and add vanilla. Drop by teaspoon on ungreased cookie sheet. Bake in 325° oven for 15 to 20 minutes until brown.
Preheat oven to 350°. In large bowl, blend together egg, butter and water. Stir in stuffing crumbs, sauce mix packet and cheese until blended. Press and shape into 1-inch balls. Place on greased cookie sheet. Bake 12 minutes until brown. Makes 3 dozen balls.
Crumble ground beef in a 9 x 13-inch pan. Chop onion very fine. Over this, pour the soup (undiluted). Cover with Tater Tots. Bake 1 hour at 350°.
By hand, mix eggs, water, extract and cherries. Fold carefully into dry cake mix, trying not to smash the cherries, but getting the lumps out of the cake mix. Spread into a greased and floured jelly roll pan (15 x 10-inch). It will be very thick. Bake at 350° for 20 to 25 minutes. Frost with your favorite frosting and cut into bars or squares. Can frost with Fudge Frosting.
Dissolve jello in the water. Stir in the vinegar and mayonnaise. Cool until like egg whites. Beat well and fold in the rest of ingredients. Chill.
Drain juice from canned fruit. Pour gelatin over juice to soften; stir. Heat until dissolved. Cool. Add ginger ale and refrigerate until thickened. Mix all fruits together and fold into the gelatin mixture. Refrigerate until firm.
Beat eggs, sugar, flour and pudding together. Add coconut, melted butter and milk. Mix again. Stir in flavoring and pour mixture into three 9-inch pie shells. Bake in a 300° oven for 1 hour. Makes 3 pies.
Boil water; add tea bags. Let cool (very important). Steep to medium strength. Add sugar, 7-Up and undiluted lemonade concentrate. Stir and serve over ice like regular tea. Garnish with mint leaves.
Mix all ingredients well. The longer it sets, the better it tastes. Shake well before serving.
Bake potatoes and cut in half. Using a spoon, scoop out potato into mixing bowl. Add other ingredients except milk and paprika. If mixture is too thick, you may thin it with some milk. Make sure your mixture is not too thin. Mix well. Put mixture back into potato hulls. Top with paprika and bake at 350° until bubbling hot. Very tasty.
In a 1 1/2-quart covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients and heat (do not boil). Serves 4 to 6.
Mix ingredients in bowl until well blended. Reserve 1/4 cup for basting. Pour marinade over meat, poultry, hamburger or seafood. Cover and refrigerate.
Melt the butter and the marshmallows and stir. Remove from the heat and add green food coloring. Fold in the Cheerios. Butter hands. Shape 2/3 of mixture into a tree. Add gumdrop slices and a star on a toothpick. Serves 6.
In a Dutch oven or large saucepan, melt butter; stir in brown sugar and cinnamon until sugar is dissolved. Remove from heat. Combine cornflakes and nuts; add to sugar mixture and stir to coat. Spread onto two greased baking sheets. Cool and break apart.
Mix sugar, salt and vinegar and spices. Mix well until clear. Wash and sterilize jars. Pack cukes and onions into jar. Pour syrup over. Screw lids tightly. Refrigerate at least 5 days before using.
Brown meats, onion and garlic in large skillet. Stir in salt, pepper, oregano and parsley. Add tomato sauce, paste, steak sauce and mushrooms. Cover and simmer for 30 minutes. Cook noodles according to package directions; drain. Mix cottage cheese, egg and milk together. Alternate layers of noodles (2 layers), cottage cheese mixture, sauce mix and shredded cheese in 13 x 9-inch baking dish. Bake at 375° for 45 minutes.
Saute onion and celery in oil. Add broccoli and steam 10 minutes over low heat. Add soup and milk, then add rice and cheese. Bring to a boil. Pour in a casserole dish and bake at 350° for 25 minutes.
In a large bowl, beat eggs. Add rice, onion, and drained tuna. Mix well. Melt margarine; add to tuna mixture. Add thyme and bread crumbs. Mix well. Spread mixture in glass pie plate which has been sprayed with nonstick spray. Cover with waxed paper. Microwave on High approximately 10 minutes. Serve in wedges.
Saute celery and onion in butter. Mix everything together in a bowl and put in an ovenproof pan. Bake at 350° for 1/2 hour, covered.
Mix all together and shake well. Pour half of the mixture over the chicken pieces. Bake at 325° for 1 1/2 hours, covered with foil. Uncover and pour the rest of the sauce over. Bake, uncovered, 1/2 hour more.
Mix first 5 ingredients in a pot. Bring to a boil and then cool completely. This makes a syrup. Set aside. Mix remaining ingredients in a bowl. Pour syrup over top and mix. Refrigerate; overnight is best.
Lightly grease a 13 x 9 x 2 pan with vegetable oil or cooking spray.
Mix together potatoes, sugar, eggs, 1/2 stick oleo, vanilla and sweet milk and pour into casserole buttered dish. In separate bowl, mix together brown sugar, flour and nuts. Then pour 1/2 stick melted oleo and mix until you have a crumbly mixture. Spread over potato mixture and bake at 350° until topping is light brown.
Cook macaroni according to directions. Omit salt. Drain. Combine with next 11 ingredients. Toss well, chill 1 hour. Spoon into lettuce leaves that line dish. Arrange tomatoes on top and egg wedges around and garnish with parsley sprigs.
Cook onion in reserved bacon drippings until tender. Combine all ingredients in a greased 2-quart casserole. Bake, covered, at 375° for 40 minutes. Uncover. Bake 20 to 30 minutes more until desired consistency. Serves 12.
Saute onions in butter. Mix all ingredients together (save 1 cup cheese and 1 cup crackers for topping). Pour into a casserole dish; top with remaining cheese and crackers. Dot with butter. Bake at 350° for 30 to 40 minutes.
Boil shrimp in crab boil and let cool. Mix all other ingredients together; add cut up shrimp. Chill thoroughly.
Combine zucchini and oil in large bowl. Add flour, sugar, eggs, salt, baking powder, soda, cinnamon, nuts, allspice and nutmeg. Mix until just blended. Turn into 30 well-greased or paper lined muffin cups. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Makes 30 muffins.
Mix ingredients and roll into balls the size of walnuts. Bake on ungreased cookie sheet for 15 or 20 minutes.
Mix and bake in 13 x 9 x 2-inch pan 15 minutes in 350° oven. Cool.
Cube meat into bite-sized pieces. Place in roasting pan and cover completely with undiluted cream of mushroom soup. Place the uncovered pan in a 325° oven for several hours; meat should be fork-tender when done. This is an excellent chafing dish recipe. May be served with noodles, mashed potatoes or rice. Add water only if needed to keep meat moist and covered with the gravy.
Beat egg yolks until light; add milk, flour, baking powder, salt and paprika. Stir lightly. Stir in corn and egg whites. Drop by tablespoonful and fry in deep fat (oil) until golden brown on each side. Drain on paper towels. To serve, drizzle with a warm butter and syrup mixture.
Drain raspberries. Add water to syrup to make 2/3 cup. Dissolve jello in boiling water. Add lemon juice and raspberry syrup. Chill until partially set. Beat until soft peaks form. Fold in raspberries and whipped cream. Add dash of salt to egg whites. Beat until soft peaks form. Add sugar gradually. Beat to stiff peaks. Fold into raspberry mixture. Pile into cooled pastry shell. Chill.
In a wide frying pan over medium heat, cook mushrooms, onion and parsley in butter until mushrooms are soft and pan juices have evaporated (about 5 minutes). Stir in flour and cook 1 minute to brown lightly. Slowly stir in broth; bring to a boil, stirring. In a blender or food processor, puree soup with sour cream, a portion at a time, until smooth. Reheat, don't boil!
Saute bacon in a large pan until fat starts to cook out. Remove and drain on paper towels. Shape ground beef in a large patty. Brown for 5 minutes on each side in same pan. Pour off drippings, then break meat into chunks. Stir beans, carrots and tomatoes into meat. Add seasonings. Heat to boiling. Spoon into a 10-cup baking dish. Place bacon on top. Bake at 350° for 1 hour. Makes 8 servings.
Combine all ingredients. In oblong baking dish, shape beef mixture into loaf. Microwave on Medium-high 20 to 24 minutes. Let stand, covered, for 5 minutes.
Place in top of double boiler the hot water, marshmallows and lemon gelatin; set aside. Whip the cream; mix into cream cheese. Add pineapple; add to gelatin mixture. Pour into an 8 x 8-inch pan; let set. Add the raspberry gelatin to a pint of hot water. Cool and pour over first mixture. Let set for several hours or until firm.
Core cabbage; place in boiling hot water until leaves soften and peel off. Set aside to cool; after all leaves are off. Mix ground meat, onions, seasonings and rice thoroughly. Place 2 to 3 tablespoons meat filling in each leaf; roll tightly. Stack in large pan which has a rack or line bottom of pan with leftover cabbage and core and leaves. Cut ham hocks into small piece and put all meat and bones in between and around rolls. Add tomato sauce and enough water to cover rolls. Cook covered at slow boil for 1 1/2 to 2 hours. Test for doneness.
Melt margarine and saute chopped mushroom stems, onions and garlic. (Saute until onions are transparent.) Mix together sauteed mixture and remaining ingredients (parsley, salt, bread crumbs and cheese). Turn mushroom caps bottoms up and fill each. Broil 8 minutes or until caps are tender.
Mix all ingredients together. Grease cast-iron corn stick pans. Bake at 450° until golden brown, 15 to 20 minutes. Makes 14 corn sticks.
Sift together all dry ingredients, except sugar. Mix carrots, pineapple and nuts. Grease and flour 13 x 9 x 2-inch pan. Preheat oven to 350°. Beat eggs and beat in sugar. Stir in oil, dry ingredients, carrots and pineapple; mix well. Add nuts and coconut.
Cut ducks in small pieces and soak in salt water for 5 hours. (Do not soak chicken if used.) Put ducks on to boil and at the same time, add vegetables and the pickled pork. Cook for 1 hour. Add the tomatoes and mushrooms and cook for 30 minutes longer. Add the spices and bay leaves. Stir in; mix well. Peel and cut potatoes in small pieces and add when stew is nearly done. Add olives, Worcestershire sauce and ketchup. Lastly, thicken stew with a little flour. Let stew stand 30 minutes after cooking to give spices a chance to blend. Serves 12.
Dip mushroom caps into melted butter. Place on baking sheet. Fill with spinach ball mixture and sprinkle with Parmesan cheese. Bake at 350° until lightly browned, 15 to 18 minutes.
Grate cheese. Mix ingredients well. Roll into small balls and bake 20 to 25 minutes.
Saute sausage, onions and green peppers until brown. Add tomatoes, rice, chili powder, salt and pepper. Put in large casserole. Cover and bake at 375° for 45 minutes.
Beat 1 egg and mix with 1 tablespoon vinegar and 1/2 cup water. Add to flour and shortening mixture. Mix well. Makes 2 (9-inch) double crusts or 5 (9-inch) single crusts.
Combine first four ingredients and cook until tender. Stir in potato soup, milk, corn and cauliflower. Just before serving you may add the cheeses.
Cream margarine and 3/4 cup sugar. Blend in egg and vanilla. Add flour that has been sifted with cream of tartar, soda and salt. Mix well. Chill dough. Roll out balls, about the size of an English walnut. Place on cookie sheet and flatten with bottom of large glass that has been buttered on bottom and dipped in granulated sugar. Bake in 400° oven 8 to 10 minutes. Cool and store in large covered jar.
Mix vinegar, salt, pepper and garlic in a large salad bowl. Toss with mushrooms. Let stand 15 minutes. Toss spinach and oil until leaves glisten. Toss mushroom mixture with spinach.
Put all but cheese and bacon in blender. Pour into a greased quiche pan. Add cheese and bacon to the top. Wait 15 minutes and bake 45 minutes at 350°.
In a large bowl, beat eggs. Add sour cream, oil, and corn; mix well. Stir in cornmeal just until combined. Pour into a greased and floured 9-inch round pan. Bake at 425° for 20-25 minutes or until bread tests done. Cool 10 minutes in a pan before removing to a wire rack. Yield: 6-8 servings.
Cover bottom of dish with 1/2 head of lettuce. Make layers of green pepper, celery, onion, peas, mayonnaise and sugar. Add rest of chopped lettuce. Sprinkle with bacon bits and croutons, then sprinkle generously with Parmesan cheese. Cover and chill overnight.
Preheat oven to 350°. Sprinkle chicken with garlic salt and pepper to taste. Arrange chicken in 9 x 13-inch baking pan; set aside. In a medium bowl, combine remaining ingredients. Pour mixture over chicken. Cover with foil; bake for 30 minutes. Remove foil; continue baking 30 minutes longer. Turn oven off; let chicken sit in oven for 10 minutes.
Cream sugar, shortening and butter. Add eggs one at a time, mixing well. Add milk and dry ingredients alternately. Add vanilla. Pour in tube pan, greased and floured. Bake in preheated oven at 325° for 1 hour and 15 minutes.
Soften yeast in lukewarm water. Scald milk and add sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour, egg and yeast. Beat well. Add more flour to make a soft dough.
Sift flour; add baking powder, soda and salt. Cut in shortening; add milk. Stir until dough follows spoon around bowl. Work lightly. Turn out on floured surface. Knead 1/2 minute. Roll out	3/8-inch thick; cut with cutter. Place on greased cookie sheet; bake 12 to 15 minutes at 450°.
Preheat oven to 350°.	Mix pretzels, 1/4 cup sugar and melted butter. Spread out in 8 x 12-inch glass casserole pan and bake 10	minutes. Cool. Beat cream cheese and sugar. Beat in whipped topping. Gently spread over cooled pretzel crust	and chill. Add boiling water to gelatin. Chill until it thickens. Stir in defrosted strawberries. Pour over cheese layer and chill until firm.
Cook macaroni according to package directions, omitting salt. Drain. Rinse with cold water. Drain. Combine pasta and remaining ingredients, except lettuce, tossing well. Chill at least 1 hour. Spoon into a lettuce lined bowl. Yields 6 servings.
Grease potatoes lightly; bake at 350° for 1 hour. Remove and cut in half long-ways and scoop out inside. Mash and add salt, butter, sour cream and chives; blend well. Re-fill potato shells and sprinkle with paprika and parsley. Bake for a few minutes more until lightly brown.
Add strawberries and juice (defrosted), 4 beaten eggs, 1 1/4 c oil. stir until mixed thoroughly. Bake in 2 greased loaf pans, or you may use 3 smaller pans. Bake at 350 for 45-60 minutes, depending on pan size.
Pour 1 quart boiling water over tea bags and steep about 10 minutes. Add apple juice. Add extra water to taste. Chill and serve.
Mix all ingredients, except flour and fruit; mix well. Gradually add flour until batter is very thick. Dip fruit in batter and fry in hot oil. It is sometimes hard to get the batter to stick to the fruit, so using 2 spoons helps to keep batter in place until you slip it off with 2nd spoon, into oil.
Scorch brown sugar until quite dark. Add boiling water; cook until it forms thick syrup; set aside and let cool. Cream sugar and butter; add egg yolks. Sift flour, soda and baking powder. Mix sugar mixture with flour mixture. Add cold water; mix well. Add burnt sugar mixture. Fold in beaten egg whites. Bake in 2 layers. Put together with caramel filling.
Brown hamburger and drain well. Melt the cheese and mix all the ingredients together. This is good served warm on nacho chips or Doritos.