HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine hamburger, crumbs, onion, pepper, egg, Italian seasoning and 1/4 cup tomato sauce. On a sheet of tinfoil, spread mixture into a 10 x 12-inch rectangle. Sprinkle with cheeses and roll into a log. Seal ends and bake at 375° for 1 hour. At the end of the hour, pour remaining tomato sauce over meat loaf and bake for another 15 minutes.
For Cake: Cream sugar and butter. Beat in eggs, one at a time. Add soda to buttermilk. Then stir into first mixture, alternately with flour and salt. Add peaches and nuts. Bake in a 9 x 13-inch pan at 325° for 30 to 40 minutes. Let cool.
Mix all together in casserole. Place margarine on top. Bake at 325° for 1 hour.
Brown chops on both sides. Place in greased casserole. Pour drippings over meat. Saute onion in butter until golden brown. Mix onion, potatoes, cucumbers, salt and pepper. Spread over chops. Add tomatoes. Cover. Bake at 400° for 2 hours.
Cut vegetables into bite size pieces. Put in large bowl. Mix together and add dressing. Cover and refrigerate 6 hours or overnight. Stir and ready to serve. Serves approximately 10 people.
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend and beat at medium speed for 4 minutes. Stir in nuts and coconut. Pour into greased pan at 325° for 60 minutes. Cool 15 minutes. Remove from pan and cool on rack.
Stir sugar, corn syrup, salt and vanilla into margarine. Blend into eggs. Add pecans. Pour into pie shell and bake at 350° for 40 minutes or until done.
Cook meat, onion and pepper in oil until browned. Stir in remaining ingredients except rice. Simmer for 45 minutes or 1 hour, stirring occasionally. Serve over rice.
Preheat oven to 325°. Stir all ingredients into large bowl in order given. (Butter should be soft.) Mix by hand, then beat on medium speed with mixer for 2 minutes. Pour into buttered 9 x 13-inch pan and bake 1 hour and 20 minutes until a toothpick comes out dry. Cool, then top with cream cheese frosting.
Mix the last four ingredients together. Fold in 1 (8 ounce) container of Cool Whip. Pour in pie shell and chill. Sprinkle coconut on top (optional).
Combine buttermilk, bread, onion, egg, salt and pepper. Mix lightly, just until blended. Pack firmly into buttered ring mold. Bake 1 hour and 15 minutes at 350°. Allow to stand for 5 minutes. Drain off fat. Turn out onto serving dish and drizzle catsup over meat loaf.
Combine vegetables in a bowl. Toss gently. Combine remaining ingredients and stir well. Add to cabbage mixture. Toss well. Cover and chill. Yields 6 servings. Serving Size: 1/2 cup. Exchanges: 1 bread/starch.
Grease a 13 x 9 x 2-inch pan. Line with wax paper. Grease again. Sprinkle coconut and pecans onto paper.
Save 1/2 cup of this mixture for top. Blend ingredients as for pie crust. Grease 9 x 3-inch loose bottom torte pan and line sides and bottom with graham cracker crust. Bake at 350° for 8 to 10 minutes. Cool before freezing.
In a large bowl, cream together the shortening and sugar. Add the eggs and beat thoroughly. Add the hot coffee. Mix well. Sift together the flour, baking powder, baking soda and cinnamon. Stir into the egg mixture, blending well. Add the chocolate chips and nuts. Pour into a greased jelly roll pan and bake at 350° for 15 to 20 minutes. While still warm, frost with a powdered sugar glaze.
Cream butter. Add sugar and mix until well blended. Add the eggs and beat thoroughly. Mix soda, salt and cinnamon with flour. Add to first mixture alternately with the milk. Fold in rolled oats, nutmeats and raisins. Drop from spoon onto greased baking sheets. Bake 10 minutes in a hot oven (400°).
Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into the bottom of a 9 x 13-inch pan. Chill.
Bake in a heavy Dutch oven for 3 1/2 hours at 325°. The last 30 minutes, cut strings. Serve on sub buns.
Drain peas (if desired, instead of soaking, cover peas with water and bring to boil then let stand 1 hour). Combine peas, water, bouillon, onion, pepper, garlic, thyme, vegetable oil and salt in Dutch oven or large saucepan. Bring to boil, then reduce heat and cover. Simmer gently for 1 hour or until tender. Add additional water if pea mixture becomes too thick. Serves 8.
Nadine Shirley, one of the volunteers known as Apple Pandowdies, passed away before last Apple Jubilee in Waverly, Missouri. Her daughter, Pat Maycock, continues Nadine's tradition of baking apple dumplings for the celebration, using local Jonathan apples. Baking powder lightens the flaky pastry.
Combine sugar, cocoa, cornstarch and milk in saucepan. Heat until smooth and very warm. Stir in margarine, vanilla and egg yolks. Pour into unbaked pie shell. Bake 10 minutes at 425°, turn heat to 350° and bake 10 more minutes. Prepare Never Fail Meringue while pie bakes.
Mix filling in order given. Pour into pie shells. Bake in preheated 425° oven for 15 minutes. Reduce heat to 350° and continue baking for 30 to 35 minutes or until knife inserted in center of pie filling comes out clean. Let cool. Top with Cool Whip.
In a large casserole greased with margarine, break up bread. Grate Cheddar cheese and mix with bread. In a blender, mix quickly eggs and milk. Pour over bread and cheese mixture. Cover with foil and let sit in fridge overnight. Bake at 350° for 1 hour; 35 to 40 minutes covered, 20 to 25 minutes uncovered.
In bowl, combine flour, baking powder, baking soda, and salt. Cut in Crisco until mixture is coarse crumbs. Stir in buttermilk. Knead dough gently. Roll out to 1/2 inch thick. Cut with 2 1/2 inch biscuit cutter and place on lightly greased baking sheet. Bake 450 degrees for 10 - 15 minutes or until golden brown. Makes 10 biscuits.
Beat egg whites until stiff. Add 1/2 cup sugar; beat again. Add 1/2 cup more sugar and vanilla. Take 24 Ritz crackers and crush into mixture. Add chopped pecans. Pour into greased pie pan and bake at 350° for 25 to 30 minutes.
Peel onion. Cut in 1/2-inch slices. Separate rings. Combine dry ingredients and stir well. Add eggs, milk and teaspoon oil. Beat until smooth. Dip onion rings into batter and fry in deep hot oil until golden brown. Drain on paper towels. Makes 4 to 6 servings.
In a 2-quart saucepan, melt butter and marshmallows over low heat, stirring occasionally until marshmallows are melted. Remove from heat; blend in vanilla. In a large bowl, add mixture to cereal. Stir to coat. Spread into buttered 9 x 13-inch pan. Cool completely. Cut into bars.
Combine cornmeal mix, eggs, buttermilk and corn. Saute ground beef; add onion and cook until onion is transparent, then drain. Pour 1/2 of the cornbread mix in a 9 x 13-inch pan that has been greased liberally. Crumble ground beef over cornbread mix and sprinkle cheese over this. Top with peppers, then rest of the cornbread mix. Bake at 350° for 50 minutes.
Cut into chunks the onions and pickles. Mix with mayonnaise to make sauce. Salt and pepper to taste. Serve with fried fish.
Dip each slice of eggplant into well beaten egg and into seasoned bread crumbs. Fry breaded eggplant slices in medium to hot oil in frying pan, 2 minutes on each side. Drain cooked eggplant slices on paper towels. Layer in glass baking dish some of your favorite tomato sauce, then all of the cooked eggplant. Top with more sauce and finish by topping with some grated Mozzarella cheese and dried oregano.
Preheat oven to 450°. In a large plastic food bag or bowl, combine all ingredients. Toss until potatoes are coated evenly. Place into shallow baking or roasting pan. Bake, stirring occasionally, 40 minutes, or until potatoes are tender and golden brown. Garnish with chopped fresh parsley. Per serving: 174 calories, 9 grams fat.
Melt butter in pan. Add flour, stirring until smooth and thick. Cook one minute, stirring constantly. Gradually add broth and milk. Cook over medium heat, stirring constantly until thick and bubbly. Stir in all of the remaining ingredients. Pour into unbaked pie crust. Add top crust. Make several slits in top crust. Bake at 400° for 30 to 40 minutes. Makes 4 servings.
Add sugar and vanilla to cold potato. Roll with rolling pin dusted with flour. Spread with peanut butter. Roll up like a pinwheel; place in refrigerator. Cut into slices. May be frozen. Wrap in wax paper or plastic wrap so it doesn't dry out.
Cook sugar, milk, margarine and cocoa over medium heat until it comes to a full rolling boil, stirring constantly. Remove from heat. Add nuts, oats, peanut butter and vanilla. Beat until well blended. Spoon onto waxed paper.
Heat oil in large pot over medium heat. Add onion, green pepper and garlic; saute 4 minutes or until onion is softened. Add carrot; cover and cook 2 minutes. Add zucchini, summer squash, chili powder, oregano and cumin. Saute 1 minute. Add tomatoes breaking up with wooden spoon the beer and salt. Bring to boiling. Lower heat; simmer, partially covered 15 minutes. Stir in all the beans. Simmer, stirring, until heated through.
In a bowl, combine the first 7 ingredients. Spread on bread slices and place on ungreased baking sheets. Bake at 350° for 8 to 10 minutes or until bubbly. Yields 4 dozen.
Mix together. Refrigerate overnight or until ready to use. Serve with veggies or chips.
In a small bowl, mix beef broth with cornstarch and teriyaki sauce; set aside. In a large skillet, heat 1 tablespoon oil over high heat; add mushrooms, green pepper and onions. Stir-fry until tender. Remove to bowl. Add remaining oil and beef; stir-fry until cooked. Add beef broth mixture and cook, stirring constantly until thickened. Add vegetables. Serve in warm pastry shells.
Simmer peeled, sliced apples in undiluted apple juice until apples are tender. Add cinnamon and cornstarch moistened with a small amount of water. Cook until thickened.
Sift flour and baking powder. Mix in order given. Pour into 2 layer cake pans.
Mix all ingredients together and knead. Bake at 350° until firm. Let cool for 10 minutes. Slice and rebake on ungreased cookie sheet.
Heat oil in frying pan. Dredge chicken pieces in flour and lightly brown in oil. Place in casserole with mushrooms and artichoke hearts. Stir in garlic and spices (with tomatoes). Pour over chicken. Bake at 350° for 1 to 1 1/2 hours or until tender, adding sherry during last few minutes of cooking time. Makes 4 servings.
Mix dry ingredients: flour, sugar, pumpkin pie spice, soda, powder and salt in one bowl.
Wash, stem and	quarter apples. Place cider in kettle. Add apples and	cook slowly until soft. Put apples through strainer. Measure apples and for each cup, add 1/2 cup sugar. Mix well. Add	spices. Cook slowly over low heat, stirring until sugar is dissolved, then	cook rapidly until butter is thick.
Boil syrup and sugar together for two minutes. Pour slowly over eggs and stir well. Add margarine, vanilla and nuts. Pour into unbaked pie shell and bake at 375 degrees for 50 minutes.
In a bowl, mix together cottage cheese, Cool Whip and jello. Drain fruit and blend in. Chill before serving.
Brown meat in skillet. Drain. Add can of beans and taco seasoning. Stuff tortillas and place in casserole dish. Mix chili and picante sauce in separate bowl. Pour over tortillas. Top with cheese and bake at 375° until bubbly.
Mix all ingredients together and pour in casserole. Top with crackers, crumbled and 1 stick margarine, mixed. Bake at 350° until hot and bubbly.
Combine all ingredients, heat and pour over 4 cube steaks. Let stand for 15 minutes. Drain and place steaks on rack 2 inches below broiler. Broil 5 minutes on each side, basting once or twice with sauce. Brown 4 bread slices in butter or margarine and arrange steaks on slices. Serve with onion and pickle.
Boil pineapple and sugar together. Add Jell-O; when dissolved, add cup water. Refrigerate until almost jelled; add cheese, Cool Whip and nuts.
Drain artichokes well and chop. Grate cheese. Combine with mayonnaise and bake at 350° for 30 minutes. Serve warm with crackers.
Combine all except vanilla in pot. Slowly bring to a boil. Cook for 4 minutes, stirring constantly. Take from heat; add vanilla and beat until spreading consistency. Ready to frost 2 or 3 layer cake. (I usually use Pillsbury Plus yellow cake mix for layers.)
Cook the lasagna noodles according to directions. Drain rinse and separate. brown the beef and sprinkle the mix over the meat. Add tomatoes and blend well. Whip the cream cheese. In a buttered 1 1/2 quart casserole. Make 2 layers each of noodles, meat & dollops of cream cheese. Bake at 350 degree for 20 minutes or until bubbly. Makes 6 servings.
Brown beef; drain fat. Add onion and celery and continue cooking until tender, but not soft. Add bean sprouts and soup. Heat thoroughly. Add canned mushrooms if desired. Serve over chow mein noodles.
Brown beef. While beef is cooking, cook all other ingredients together. Drain beef, then mix all together in a large pot. Cook for 10 more minutes. Very good!
In a large bowl, combine flour, sugar, undissolved yeast and salt. Gradually add water and 2 tablespoons peanut oil to flour mixture. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes. Roll dough to a 12-inch circle; place on a greased pizza pan. Form a standing rim on crust. Prick dough with fork randomly. Let rest 10 minutes. Prebake at 450° for 5 minutes.
Mix together m.s.g., cayenne pepper, paprika, white pepper and celery salt. Rub into turkey cavity and all over the skin. (Be careful and don't touch your hands to your eyes!) Separate garlic bud and clean cloves. Slit holes all over turkey and insert cloves. Also place cloves of garlic in stomach cavity of turkey. Mix a 4 ounce bottle of shrimp and crab boil with 4 (4 ounce) bottles of water and inject into turkey all over the body. Place turkey in stainless steel roasting pan and cover with foil. Refrigerate for 24 to 48 hours, occasionally basting with juices in pan. When ready to cook, heat oil. Place whole turkey in oil and fry until tender.
Peel the satsumas and cut crosswise into slices. Sprinkle powdered sugar over satsuma slices. Drain pineapple. Mix all ingredients together and let stand in refrigerator overnight (or at least 3 to 4 hours). To serve, spoon mixture onto lettuce leaves.
Beat together all ingredients except bananas. Then mix well. Turn in bananas. Bake at 350° for 1 hour.
Mix together peas, onions, soup, bacon and water chestnuts. Place in casserole dish. Top with Stove Top mix and melted butter. Bake at 350° about 20 to 25 minutes until brown.
Combine all ingredients. Mix well. Shape in 7 x 4 x 2-inch loaf pan which was coated with cooking spray (Pam). Bake at 350° for 45 minutes. Let stand 5 minutes before slicing. Serves 6. Pepper slices can be placed on top of meat loaf before cooking for decoration.
Sprinkle 1 envelope gelatin in tomato juice. Heat, stirring, until dissolved. Add 1/4 teaspoon salt, 1 tablespoon lemon juice and dash of Tabasco. Set aside to cool. In separate saucepan, sprinkle 1 envelope gelatin in chicken stock. Heat; stir until dissolved. Remove from heat and add 1/4 teaspoon salt and 1 tablespoon lemon juice. Let cool. Add chicken, celery and green pepper. Pour 1/2 of mixture into loaf pan that has been Pam coated. Chill. When firm, add tomato aspic mixture. When aspic is almost firm, spread last half of chicken mix. Chill. Serve on lettuce.
Cook noodles. Cook spaghetti sauce. Add mix and water. Cook for 20 minutes. Layer all ingredients in a casserole dish. Bake at 350° for 45 minutes.
Mix all together. Bake in a 325° oven for 30 minutes. Makes 3 layers.
Remove from heat. Add 1 box powdered sugar. Beat. Add 1/2 cup chopped nuts and 2 teaspoons vanilla. Spread on cake as soon as it is taken from the oven.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In a large bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes, until golden brown. Yields 5 dozen cookies (using tablespoons of dough).
Slice and cook onions in a skillet on low heat until caramelized (between 1 and 2 hours). Puree all ingredients except olive oil and chicken broth. Heat olive oil. Add ingredients and cook on low for 30 minutes. Add chicken broth as necessary. Season bass with salt and white pepper to taste. Cover bass with onions and bake at 425° for 10 to 12 minutes. Each of 6 servings should include one piece of bass over about 1/6 of the sauce.
Preheat oven to 350°. Cream sugar, syrup and margarine. Add salt, vanilla and eggs (one at a time). Stir in pecans. Pour into pie crust. Bake for 1 hour.
Combine the first 6 ingredients in a large bowl. Place mixture on plastic wrap and form into a ball. Cover and chill overnight. Several hours before serving, roll in chopped nuts. Chill until ready to serve.
Bake at 300° for 55 minutes. Do not bake crust before pouring in the ingredients.
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, pepper, salt and soup.
Combine and shape into balls. Place on ungreased cookie sheet. Bake at 350° for 10 minutes. Press into center of hot cookies, 36 chocolate kisses. Remove to wire rack to cool. Makes about 3 dozen.
Mix all together by hand until all ingredients are combined. Put in dish and put in oven at 350° for 1 hour. Top with ketchup. Cook uncovered.
Wash and cut cucumbers in half lengthwise; pack in hot jars with the last 5 ingredients put in each pint jar. Combine sugar, salt, vinegar and water. Tie pickling spices in a cheesecloth bag; add to vinegar mixture. Simmer 15 minutes. Heat to boiling and pour over cucumbers; leave 1/4-inch headspace. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. Yield: about 7 pints.
Dissolve jello in boiling water. Add sherbet and place in refrigerator until partly set (watch carefully). Add other ingredients and fold in Cool Whip last. Chill and enjoy.
Mix all ingredients, except chili sauce, shrimp and parsley. Spread on plate. Cover with chili sauce, then sprinkle tiny shrimp and parsley flakes. Serve with crackers.
Blend beer, egg and sugar, then add flour. Put it in a bread pan and cover with towel. It rises in an hour or so. Bake at 350° for an hour. Cool and slice bread. Spread real butter on top. Mmmm! Good!
Brown meat and drain, then add seasoning mix, taco sauce and kidney beans. Let all this get hot, then its ready to eat.
Combine first 5 ingredients; mix well. Spoon 1 teaspoon filling into pastry shell. Bake tarts at 350° for 17 minutes. Garnish with cream. Makes 2 dozen.
Cream the sugar and shortening. Add the egg and vanilla. Then the rest of the ingredients. Roll in balls and flatten. Bake at 350° for 8 to 10 minutes.
Combine ingredients in 1 1/2-quart casserole. Top with 1/4 cup cracker crumbs and 2 tablespoons butter. Bake at 350° for 20 minutes.
Chop walnuts. Beat eggs; gradually beat in sugar, then oil. Combine first mixture, alternating with zucchini. Stir in raisins, walnuts and vanilla extract. Turn into 2 greased and lightly floured loaf pans. Bake at 350° or until loaves test done, approximately 1 hour. (Bake on lowest rack in oven.) Let stand about 10 minutes, turn out onto wire racks to cool. If desired, loaves may be lightly frosted with confectioners sugar, butter and vanilla mixed to a spreading consistency with milk. Makes two loaves. Freezes well!
Saute onions until clear. Pour onions into a prepared pie shell. Add grated cheese. Beat eggs; add milk and pour over cheese. Bake for 30 to 40 minutes at 350°.
Cook the macaroni in boiling water according to package directions. Drain and set aside. Saute the meat, onion and garlic in oil until the meat loses its pink color and the onions are tender. Add salt, pepper, tomato sauce, catsup, mushrooms, Worcestershire sauce and Italian seasoning. Bring mixture to a boil and then simmer gently for about 5 minutes. Mix in the cooked macaroni and simmer 5 more minutes. Yields 8 servings. Contains 270 calories per serving.
Cook spinach. Saute onion in butter. Mix spinach, onion, artichoke hearts, sour cream and 1/4 cup of Parmesan cheese in a casserole dish. Add pepper and toss well. Put remaining 1/4 cup cheese on top. Bake, covered, at 325° for 30 minutes.
Brown onions. Remove from pan. Place 1/3 cabbage in pan followed by 1/2 of bell pepper, one tomato and half the browned onion. Layer with another 1/3 of cabbage and remaining bell pepper, tomato and onions. Sprinkle remaining cabbage on top and add salt and pepper. Cover and simmer about 20 minutes or until vegetables are tender.
Saute onion in oil until limp. Add remaining ingredients. Simmer 30 minutes. Add cooked meat, if desired.
Combine lime juice, oregano and half the garlic. Marinate the fish in this for at least 1/2 hour.
Dissolve 1 pint of lime in 2 gallons of water. Peel, seed and cut cucumbers into strips. (Use large cucumbers, even the white ones; use the meat only. You can fix small ones the same way.) Pour lime mixture over cucumbers and let stand for 24 hours. Drain and rinse cucumbers. Fill with ice cold water and let stand for 3 hours. Drain. Mix vinegar, sugar, salt and spices together. Pour over cucumbers. Let stand overnight. Put on stove next morning and boil for 35 minutes. Put in jars and seal. Makes 10 pints.
Brown meat in olive oil with garlic, basil, parsley and salt. Add tomatoes and paste. Simmer 1 hour. Cook noodles until tender (rinse with cold water). In bowl, combining cottage cheese, eggs, Parmesan cheese, parsley and pepper. In 9 x 13 x 2-inch pan, put little meat on bottom, then noodles, half of cottage cheese mixture, half of Mozzarella cheese, half of meat. Bake at 375° for 45 minutes.
Mix well the first 6 ingredients; shape into balls. Brown in the shortening. Mix the soup with water; pour over meatballs. Simmer 20 to 30 minutes.
Combine rhubarb, apples and strawberries; spoon into a greased 8-inch square baking dish. Combine sugar and cinnamon; sprinkle over fruit. Set aside. In a bowl, combine flour, baking powder and salt. Cut in oleo until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. Bake at 350° for 40 to 50 minutes, or until lightly browned. Serve cold or warm with a scoop of ice cream if desired.
Wash and clean peppers. Parboil peppers for 5 minutes. Let cool and drain. Combine rice, meat, salt, pepper and butter; mix well. Stuff peppers; place peppers in a pan, uncovered, with a little water in the bottom. Bake at 350° for 1 hour (check after 45 minutes). Heat can of tomato sauce and serve with peppers.
Combine vinegar and sugar in small saucepan. Cook over low heat just until sugar dissolves. Stir in barbecue sauce, water, mayonnaise, mustard powder and red pepper seasoning. Combine cabbage and carrots in large bowl. Pour dressing over; toss to combine.
Combine all ingredients but potatoes and mix well. Add potatoes and mix gently. Place in a 9 x 13-inch pan. Bake at 375° for 1 hour.
Mix all together and pour into greased pan. Bake at 350° for 30 minutes. This can be frozen and taken out when needed.
Preheat the oven to 375°. Slice about 1/2-inch off the top of the garlic. Wrap it in aluminum foil and bake for 35 minutes. Remove foil and press until all flesh squeezes out. You should have 1 heaping tablespoonful of puree. Mix it with the yogurt, parsley, black pepper and salt.
Melt butter; stir in Eagle Brand milk and Hershey's syrup. For the cake just bake devil's food cake and follow directions on box. Cut cake and ice cream in squares and pour fudge over top.
Cook pasta according to package directions without adding fat or salt. Drain and rinse with cold water. Set aside. In a large bowl combine tomato sauce, dressing , basil, and oregano. Add tomatoes, cucumber, onion, and olives. Stir until coated. Add pasta and gently toss. Refrigerate at least 2 hours.
Bake in Magnolite pot. Pour in cherry filling. Layer can of crushed pineapple on top of cherry filling. Sprinkle dry cake mix on top of fillings. Sprinkle pecans over mixture. Pour melted margarine over mixture. Bake for 10 minutes at 450°. Then turn oven down to 350° and bake for 25 more minutes.
Mix all ingredients. Bake in greased iron skillet on 400° to 425° until brown.