HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush crackers into crumbs. Add to ground beef. Add chopped onion, salt, pepper and eggs. Stir until well mixed. Add milk. Bake at 350° in oven for 45 minutes or until done. If you add 1 cup of milk instead of 1/2 cup, you can bake in microwave oven. Make into 2 loaves for micro and bake in a Pyrex baking dish. Set dish on Pyrex pie plate to cook. This keeps meat loaf from getting tough in bottom. Takes 15 to 17 minutes in micro.
Cut lemon in half; remove seeds. Cut into very thin slices. In a large saucepan, bring water, lemon slices, and oregano to a boil. Add whole mushrooms, place a heatproof plate on top to keep mushrooms from floating to the top, and cook for 5-6 minutes, until mushrooms turn white. Drain.
Butter bread and cut in 1-inch squares. Place in lightly greased 7 1/2 x 11 3/4-inch baking pan.
Sift dry ingredients together. Cut in shortening until crumbly. Add water and form dough into 2 balls. Roll out on floured surface in circle. Place in pie tin and fill with favorite fruit filling. Place second crust on top of filling. Bake at 350° until brown, about 35 minutes.
Mix cake mix, oil, sugar and sour cream. Add 4 eggs and beat well. Pour half batter into greased and floured tube pan. Combine brown sugar, cinnamon and pecans and sprinkle over batter. Add rest of batter and run knife through to marbleize. Bake at 325° for 1 1/2 hours.
To prepare squash, peel, scoop out the center and slice like apples. Cover with cold water and bring to a boil. Remove from heat and let stand 5 minutes. Drain. Add remaining ingredients and mix well. Bake in the 2-crust pie shell at 450° for 15 minutes, then at 300° for 45 to 60 minutes.
Fill crock-pot heaping full of apples (lid may not fit down at first, but apples shrink). Drizzle sugar, spices and salt over apples (sweet apples require less sugar). Cover and cook on high for 1 hour. Lower heat and cook all day.
Mix together soup, sour cream, curry and pepper. Put half of mixture in small baking dish. Add potatoes. Add remaining soup mixture over potatoes. Sprinkle bread crumbs over top. Add cheese and more bread crumbs. Heat 10 or 15 minutes in oven. Boiled eggs sliced over top are good and look pretty.
Melt butter in nonstick skillet; saute onions in butter until transparent. Add soup and Cheez Whiz and melt slowly. Put hash browns in 13 x 9-inch pan. Pour sauce over potatoes. Bake at 350° for 20 to 25 minutes.
Saute seasoning in oleo, blend with rice, soups, shrimp and crab meat. Bake at 350° for 25 minutes.
Blend all ingredients in blender, except apples. Dip apples in peanut dip.
Boil raisins until soft. Drain and cool. Combine oil, eggs, water and sugar. Sift flour, salt, nutmeg, soda and cinnamon. Make a well in the center. Add pumpkin and blend until moistened. Stir in raisins and nuts. Turn into 3 greased loaf pans. Bake at 350° for 1 hour. Top with cream cheese.
Dissolve sugar in hot water. Add milk and mix together well. Put in container for ice cream freezer. Start churn with ice and ice cream salt. When mixture gets slightly thickened, add fruit. Continue churning until hardened.
Put all the vegetables in a large saucepan with beef ribs, salt, pepper and boiling water. Cover and cook over a low heat for about 1 1/2 hours. Remove meat from bone and return to soup. Add sausage and cook for another 1/2 hour. Serve with grated Parmesan cheese on top. Serves 4 to 6.
Layer 1 can of rolls in a large baking pan. Cream the cream cheese, 1 cup sugar, vanilla and egg yolk. Pour over rolls in pan. Top with the other can of crescent rolls. Brush top with beaten egg white and sprinkle with sugar. Bake at 350° until brown.
Stir the first three ingredients together in heavy saucepan. Cook to soft ball stage (236 degrees). Add the rest of ingredients, mixing well. Pour into buttered 9x13 pan.
Mix sugar, salt, Crisco and eggs together. Boil milk and let cool. Mix yeast with warm water and add to milk. Mix flour with milk, yeast mixture, then add sugar and egg mixture. Knead. Place in warm place to rise until double, about 2 hours. Knead down. Place in greased bowl. Will keep well in refrigerator for several days. When ready to bake, pinch off dough and roll into balls. Put in greased pan and let rise several hours or until double in size. Bake in 350° oven until brown.
Thoroughly blend cream cheese, sugar and mayonnaise. Fold in	the fruit cocktail, nuts, marshmallows and frozen topping. Freeze in fruit can. You can cut the bottom off and slide through to slice. May be tinted any color.
Combine the 2 cups flour, 1/2 cup sugar, baking powder and salt; cut in butter or margarine until crumbs are the size of small peas. Stir in egg yolks. Divide mixture in half. Press one half over bottom of 13 x 9 x 2-inch baking pan. Combine apples, the remaining sugar and flour and cinnamon; arrange over bottom crust. Crumble remaining dough over apples. Bake in a 350° oven for 40 to 45 minutes. Drizzle with thin powdered sugar icing, if desired. Cut into bars. Makes approximately 20 bars.
Melt butter, add onions and celery and cook over low heat until transparent. Add flour and mix well. Add milk and seasoning; mix well. Add crabmeat. Pour into buttered dish. Crumble crackers over crabmeat. Bake at 350° for 20 minutes.
In a 3-4 quart pan, cook onions and garlic in a little oil. Add chilies, cumin, corn and broth. Bring to a boil, cover, and cook about 15 minutes. Stir in tomatoes and chicken. Bring to a boil. Ladle into bowls and add lime juice, cilantro and cream cheese cubes.
Place ribs in roaster, fat side up. Bake at 450° for 30 minutes, uncovered. Drain off all grease. Combine remaining ingredients and heat to boiling point. Pour sauce over ribs and cover. Bake at 350° for 2 1/2 hours, basting occasionally. Serves 4 to 6.
Combine all ingredients. Knead 10 times on Bisquick-covered board. Shape into one large or 2 small flattened rounds. Moisten tops with small amount of milk and sprinkle with sugar. Cut each round into 6 pie shaped wedges and place on baking sheet. Bake until golden brown. Makes 6 large or 12 small scones.
Hard-boil the eggs, boil the potatoes for about 20 minutes. When cool, cut potatoes in cubes. Cut eggs in small cubes. Add mayonnaise, as much as desired. Add salt and pepper; mix.
Beat butter; add sugars. Add egg and egg whites and vanilla; beat until well blended. Add bananas; beat 30 seconds. Combine flour, baking soda, powder and salt. Add alternately with cream to banana mixture, ending with flour. Add nuts to batter. Bake in greased on bottom only loaf pan at 350° for 1 hour and 10 minutes. Cool on rack.
Layer asparagus, cheese and chips; repeat layers. Cook at 350° until light brown.
In frying pan, cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings. Cook onion in drippings until tender. Stir in soup and pepper; gradually blend in milk. Add potatoes. Heat; stir now and then. Serves 6 to 8.
Mix together flour, sugar and milk. Melt butter; place in 9 x 13-inch pan (spray with Pam first). Bake at 350° in oven for 30 minutes or until done.
Combine milk and eggs. Add cooked rice, raisins, sugar, salt, vanilla, cinnamon and nutmeg. Place in 1 1/2-quart casserole dish. Put this dish in a pan of water. Bake at 350° for 1 to 1 1/2 hours until set.
Mix last 6 ingredients (batter will be real thick). In a separate bowl mix eggs, sugar, oil, vanilla and nuts. Blend together with zucchini. Put in two greased and floured loaf pans at 350° for approximately 45 minutes. Baking times varies for different ovens.
Mix, roll out thin and cut like biscuits. Bake at 325° for 10 to 12 minutes on lightly greased pan.
Combine all ingredients. Mix well and chill 2 to 3 hours. Yields 1 1/4 cups.
Cook bacon until crisp; drain, reserving drippings. Crumble bacon and set aside. Add onions to drippings and cook until tender. Add ground beef and brown. Stir in chopped tomatoes, chopped green pepper, chili sauce, salt and pepper. Stir in uncooked noodles. Cook over low heat for 30 minutes or until noodles are tender. Stir frequently. Stir in bacon.
Cream butter, eggs and sugar. Add flour, baking powder and nutmeg. Gradually add orange juice, floured raisins and pecans. Mix until well blended. Bake in greased and floured tube pan at 275 degrees for 2 hours.
Mix squash, onion, green pepper, and red pepper. Add salt and let stand for 1 hour. Drain and add vinegar, sugar, pepper, mustard seed and turmeric. Bring to boil and cook 10 minutes. Stir occasionally while cooking. Put into jars and seal. Cold pack about 10 minutes. Makes about 8 pints.
Mix vinegar, sugar, celery salt and dill (optional). Add this mixture to cucumbers. Drain by hand and put into jars. Cover.
Thoroughly cream shortening and sugar. Add egg and vanilla. Beat well. Add melted chocolate and mix. Add dry ingredients, alternately with sour milk. Grease cake pan and bake at 350° for 30 minutes.
Mix all ingredients and chill well before serving. Chopped onion and cucumbers may be added if you so desire.
If you use self-rising flour, leave the salt and soda out, but if plain flour, add salt and soda to flour and mix well. Add shortening to flour; cut in shortening with knife or fork. (I use my hand; it is faster.) When you get the shortening and flour like meal, you then add water (cold, if plain flour; hot, if self-rising). Add water to get it to your desired stiffness. Use all the flour you need to knead it to where you can cut them out or roll it out. Put dough in refrigerator and chill. It rolls out better.
Mash squash. Add all ingredients, except buttered crumbs. Bake at 350° for 30 minutes. Makes 6 servings.
Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in crock-pot. Add garlic, raisins, sliced apples and pepper. Mix together Lipton onion soup mix and water; pour over meat and other ingredients in crock-pot. Stir to blend. Cover and cook on low setting for 8 to 10 hours or until meat is tender. Before serving, add additional curry powder to taste (up to 1 tablespoon). Serve over cooked rice or egg noodles. Serves 8 people.
Lightly grease a Bundt pan. Mix sugar and cinnamon in a plastic bag. Remove biscuits from can and separate. Cut each biscuit into 4 pieces. Dip into butter; then put into bag with sugar mixture. Close bag and shake to coat biscuit. Put biscuit pieces into Bundt pan. Repeat. Bake 45 to 50 minutes, until browned at 375°.
Brown meat well, stirring to keep it crumbly. Pour off fat from skillet. Add water, taco sauce and garlic salt. Cook slowly 20 minutes. Meanwhile, combine chilled lettuce, onion, tomatoes and cheese in salad bowl and toss well. Just before serving, mix in corn chips; add meat sauce and toss again. Sprinkle top generously with grated Parmesan cheese. Makes 4 to 6 servings.
Saute onion and garlic until onion is yellow in the butter and oil. Add beef and sausage and cook until brown. Add tomatoes, corn, salt and chili powder; simmer 20 minutes. Pour into 11 x 7-inch oblong baking dish. Press olives into mixture. Mix cornmeal, milk and eggs; spread over meat mixture. Sprinkle with cheese. Bake at 350° for 1 hour.
Drain sauerkraut in colander until liquid disappears, then squeeze and dry. Mix with rest of the ingredients and let stand 48 hours. Can be kept in any covered container or quart jar. Lasts for weeks when kept refrigerated. Very good.
Fry bacon; drain on paper towel. Fry 1 onion (diced) and 1 pound hamburger in bacon grease until browned. Add salt, pepper and garlic. Cook macaroni about 10 minutes. Add spaghetti and tomato sauce and hamburger. Mix all together; crumble bacon on top. Simmer in electric skillet.
Cook macaroni, rinse and drain. Brown meat with peppers, onions and mushrooms, adding olives when done. Drain excess fat. Add all to macaroni with tomato paste and 1 can water plus cheese. Season to taste with salt and pepper. Bake 2 hours at 300°, covered. Uncover last half hour.
Soften cream cheese. Add juice from cherries until lavender color. Prepare dream whip according to package directions, add to cream cheese, mix well. Mix in rest of ingredients. Refrigerate at least 4 hours.
Cook broccoli according to directions on package. Drain well. Mix egg, mayonnaise, soup, onion and cheese together. Stir in broccoli; put in a 2-quart casserole. Melt 1/2 stick margarine and mix with 10 to 15 crumbled Ritz crackers. Sprinkle over top of casserole. Bake at 350° for 30 to 40 minutes. Do not overbake.
Mix yeast and lukewarm water; set aside. Add shortening to mashed potatoes while hot. Add sugar, salt, beaten eggs and potato water. Add yeast. Add flour, 2 cups at a time, beating well. The last 2 cups will likely have to be kneaded in.
Cook beef, onion and green pepper until brown. Drain. Stir in tomato sauce, sugar, salt, garlic salt and pepper. Prepare noodles as directed on package; drain. Combine cottage cheese, cream cheese and sour cream. Spread half of noodles in 11 x 7-inch glass casserole dish. Top with meat sauce. Cover with cheese mixture. Repeat layer and top with Parmesan cheese. Bake at 350° for 30 minutes.
Mix pumpkin, sugar, salt, spices, egg yolks, flour and cornstarch. Scald milk and add to mixture. Beat egg whites until stiff. Gently fold mixture into beaten egg whites. Pour into 9-inch pastry shell. Bake at 425° for 10 minutes. Lower temperature to 350° and bake 35 to 40 minutes longer or until silver knife blade inserted into center of filling comes out clean.
Brown ground beef with onion; drain. Mix remaining ingredients, except tortillas, in large bowl. Add ground beef to soup mixture. Layer mixture with tortillas in 9 x 13-inch baking dish. Bake 35 minutes, until bubbly, at 350°. May serve with tortilla chips. Good with Spanish rice.
Cover bread with milk for 5 minutes. Add sugar, melted butter, salt and vanilla. Pour into buttered pan. Set pan in pan of water and bake for 1 hour at 325°.
Melt Milky Way bars in double boiler over medium heat. Use 1/2 Eagle Brand milk to help melt candy bars. After melting, mix all ingredients. Fill ice cream freezer with all ingredients.
Cream butter and sugar; add egg yolk. Stir in flour. Form into balls and dip into slightly beaten egg white. Roll in chopped nuts. Bake at 350° for 8 minutes. Remove from oven. Press centers and return to oven for 10 minutes. When cool, fill centers with jam.
Cook bacon in a large skillet until crisp; remove and drain on paper towel, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside. Cook ham in reserved drippings in skillet over medium heat until browned. Cook grits according to package directions. Remove from heat; stir in cheese and butter until melted. Stir in bacon, ham, eggs and remaining ingredients. Pour into a lightly greased 13 x 9 baking dish. Bake at 350° for 45 minutes or until set.
Mix ground beef with pecans, onion, salt, cloves and 3 tablespoons peaches. Shape into 4 patties about 1-inch thick. Broil 4 inches from heat for 6 minutes. While meat is cooking, season remaining peaches with brown sugar, vinegar and ginger. Brush over patties while hot. Turn and brush again. Broil 6 minutes longer for medium or more for well done.
Mix butter, parsley (1 tablespoon) and garlic powder. Shape into rectangle (3 x 2-inches). Cover and freeze about 30 minutes or until firm.
Bake chicken at 350° for 45 minutes. Cut up into 1/2-inch cubes. Saute chicken with minced garlic in a large skillet. Serve on soft wraps. Makes 8 to 10 servings.
Combine all ingredients but jello and berries. Bring to boil and cook until glaze is clear. Add jello and food coloring. Combine berries and glaze. Put in baked pie shell, using pie crust recipe in this section for strawberry pie. Chill.
Cook lasagna noodles according to package. Drain, chill in cold water for 5 minutes and re-drain. In large baking pan, layer 1/4 meat sauce (spaghetti sauce), 1/3 of noodles, cottage cheese, Mozzarella and Parmesan ending with meat sauce and Parmesan. Cover with foil and bake in 375° oven for 30 minutes or until bubbly. Remove from oven and let stand for 10 minutes before serving. Yields 12 servings.
Grease and lightly flour pan. In large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon; add carrots, oil and eggs. Mix until moistened. Beat at medium speed for 2 minutes. Pour into pan and bake at 325° for 50 to 60 minutes or until toothpick comes out clean. Cool before adding frosting.
Add salt and vanilla to the egg whites and beat until mixture stands in peaks. Add sugar gradually and continue beating until very stiff. Drop mixture by teaspoonfuls onto a well-buttered cookie sheet. Bake at 250° for 30 minutes, or until lightly browned.
Brown ground beef and onion; drain. Combine 1 cup of rice and 2 cups of water; cook rice and add and mix together beef, onion, tomato sauce, salt and pepper. Top with mushrooms or combine with other ingredients. Cook at 350° for 20 to 30 minutes.
Beat together with a fork the egg white and water in large bowl. Add walnuts and toss to coat all pieces. In a small bowl combine all dry ingredients and sprinkle over walnuts. Spread nuts on greased cookie sheet. Bake uncovered in a 325° oven for 20 minutes. Remove and put on waxed paper to cool.
Combine Jell-O, cornstarch and sugar. Mix well. Add water. Stir. Bring to boil. Continue cooking and stirring until clear. Let cool. Put strawberries in pie shell. Pour on glaze and put into refrigerator until served.
Grate potatoes; add salt, eggs and flour and mix well. If dough is too stiff, add a little water, 1/4 cup or more. Drop small portions from tip of spoon into boiling water. Cook 7 to 10 minutes. Drain and rinse with cold water. Serve with cottage cheese or fried cabbage.
Combine chocolate, syrup and water in saucepan; heat until chocolate melts and mixture is smooth. Refrigerate until cool. Add vanilla. Beat cream until stiff. Gradually beat in chocolate mixture. Beat until mixture mounds in bowl. Spoon chocolate mixture into a cup. Fill cup with hot milk. Stir.
Brown meat. Drain fat, if any. Add all ingredients. Cook at least 4 hours, stirring occasionally.
Cream the butter and sugar. Add eggs, beating in well, one at a time. Add flour, corn meal, vanilla and lemon extract. Beat well. Pour into an 8-inch pie shell. Bake at 350° until firm.
Mix all together in large bowl. Pour into greased and floured Bundt pan. Bake at 350 for 55-60 minutes. Cool and ice with cream cheese frosting.
Grind raisins in food chopper; mix with salad dressing. When thin enough, add chopped nuts.
Brown sausage as directed on package. Add butter, onion and green pepper and cook about 5 minutes. Stir in flour, then milk. Cook and stir until mixture thickens. Add turkey, parsley, seasonings and bread cubes. Cook over very low heat about 25 minutes to blend flavors. Serve hot. Makes 4 servings.
Combine and spread in casserole. Freeze until firm (at least 4 hours). Best if prepared day before.
Cook and peel beets. When you can stick a fork into beet easily, it is done. After peeled, slice in 1/4-inch slices. Set aside.
Cream oleo, shortening and sugar well. Add slightly beaten egg yolks. Add flour alternately with buttermilk, in which soda has been dissolved. Add vanilla. Fold in beaten egg whites. Add coconut and nuts. Bake in three 9-inch layers in a 350° oven for 30 minutes.
Mix syrup, sugar, salt, butter and vanilla. Mix in slightly beaten eggs. Pour into pie shell. Sprinkle pecans over top. Bake in 350° oven approximately 45 minutes.
Preheat oven to 375°. Grease a 1 1/2-quart casserole. Brown and drain sausage. Add chopped vegetables. Add tomato paste, tomato sauce, oregano, salt, sugar and 1 cup water. Simmer for 30 minutes; covered.
Add sugar to pot of water (use as much water as desired for punch) Add cinnamon sticks and boil. Taste at intervals to ensure water has a sweet flavor, add sugar as needed. Simmer until cinnamon scent is apparent. Add dried fruit and pineapple. Simmer for a few minutes until fruit softens up. Serve piping hot.
Roll out biscuits. Put some of the chopped apple on each biscuit. Fold and seal biscuit with apple pieces inside. Put in a 2-quart baking dish. Melt butter and pour over biscuits.
Mix first three ingredients together. Drain hominy and add to the first mixture. Fold in crushed Fritos. Bake at 350° for 30 minutes.
Dissolve Jell-O in water; add blueberries and pineapple. Let gel in glass bowl. Mix cream cheese, sugar, sour cream and vanilla with electric mixer until smooth consistency. Spread over gelled Jell-O. Sprinkle with crushed walnuts.
Mix ingredients thoroughly and store in tightly covered container. Use 3 tablespoons with 1/2 cup water to every pound of meat. Use for chili or tacos.
In a large pan, combine beans, bouillon cubes, water, oil and onions. Bring to a boil on the stove and cook on low heat for 1 hour. Season to taste with salt and pepper. Add almonds during last 15 minutes of cooking or use almonds as a garnish when served. Yield: 8 to 12 servings.
Sprinkle fish with salt and pepper. If whole fish, rub cavity with lemon juice.
Cook spaghetti according to package; drain. Stir in margarine, Parmesan cheese and eggs. Form spaghetti mixture into 2 buttered 10-inch pie plates. Spread cottage cheese equally over spaghetti. In skillet, brown hamburg and onion. Stir in rest of the ingredients. Turn meat mixture into spaghetti crusts. Bake, uncovered, and sprinkle Mozzarella cheese on top. Bake 5 minutes more or until cheese melts. Bake for 20 minutes at 350°.
In saucepan, combine the cornmeal, milk, salt and sugar. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat. Cook covered for 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7 1/2 x 3 1/2 x 2-inch loaf pan (the pan will be very full). Cover with plastic wrap and refrigerate.
Prepare chocolate cake according to package directions. Bake and cool completely. When cool, poke 16 to 20 holes in cake with rounded end of wooden spoon. Spread the top of the cake with the ice cream topping. Pour 1 can of sweetened condensed milk over ice cream topping. Chill overnight. Frost with Cool Whip. Garnish with Heath bars that have been broken into tiny pieces.
Mix together margarine, powdered sugar and crackers. Use an oblong dish or pan and press cracker crumbs in the bottom. Be sure to save some for the top of the filling. Beat evaporated milk chilled until stiff. Mix together lemon jello and water, then mix cream cheese, sugar and vanilla. Combine the two mixtures together and beat well. Add filling to cracker crust and top with remaining crackers. Chill and store in refrigerator.
Mix together. Put in 13 x 9 x 2-inch dish and let jell.
Bring carrots with water to cover to a boil and boil 5 minutes. Drain and cool. Mix all other ingredients, then add carrots. Cover tightly and chill overnight. (Any marinade leftover may be refrigerated and used as a dressing for salad.)
Mix in 8-inch glass cake dish the rhubarb, white sugar and water. In another bowl, mix brown sugar, flour and butter until crumbly, then spread over top of rhubarb. Bake at 350° for 40 minutes.
Break veggies into bite size pieces; add carrots, mix mayonnaise, onion, sugar and vinegar to taste. Add bacon, raisins, and nuts to veggies. Toss with dressing.
In a large pot, bring water to a boil and cook pasta according to directions. In a frying pan, cook bacon and drain, then cook Prosciutto ham and drain. Crumble bacon and Prosciutto. Chop parsley. Reserve two tablespoons of oil and cook onion and garlic cloves until transparent.
Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is in center of thickest part of meat. Roast, uncovered, in a 325° oven for 2 1/2 to 3 hours or until meat thermometer registers 170° (allow about 30 to 35 minutes per pound).
Preheat oven to 400°. Use an ovenproof dish or saucepan. Cook chicken first in oil. Boil broth in saucepan. In pan used for chicken, brown onion and pimientos; add rice and toss to coat. Add spices and broth to rice mixture. Place chicken and vegetables on top. Do not stir! Bake for 25 to 30 minutes.
Cream butter and sugar. Add beaten eggs, milk and vanilla. Mix all ingredients and pour into unbaked crust. Bake about 1 hour at 300°.