HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut cheese into squares and put in crock pot. Brown ground beef and add all ingredients and simmer on low until cheese is melted.
Drain potatoes, reserving 1/3 cup liquid; slice. In skillet, combine potatoes and reserved liquid with remaining ingredients. Heat; gently stir occasionally. Makes about 5 cups.
Discard tough parts and chop broccoli. Add chopped onions, raisins and sunflower seeds. Mix sugar, vinegar and mayonnaise and pour over broccoli, mixing well. Add bacon, crumbled, just before serving.
In large bowl cream together until fluffy shortening, sugars and vanilla. Whisk in egg. Stir in cocoa and milk. Fold in flour and soda, mixed, and chocolate bits. Drop batter by rounded teaspoonfuls onto nonstick (or greased) baking sheets. Bake at 350° for about 12 minutes. Cool about 5 minutes before removing cookies from sheets. Makes 5 dozen.
Boil and mash 8 potatoes. Mix cream cheese, sour cream, milk, egg and onion. Dot 1/2 stick oleo on top. Bake until brown at 350° for 30 to 45 minutes. Can make 1 day ahead. Refrigerate and then bake.
Mix hamburg, bread crumbs and egg. Add garlic salt, oregano, salt and pepper to taste. Roll meatballs and add to own spaghetti sauce. Cook on medium heat about 45 minutes. When meatballs are done, add to buns. Sprinkle Mozzarella cheese to top and bake in oven until cheese is melted. Serve with a side of spaghetti.
Unroll dinner rolls. Cut each one in half to form a small triangle. Spread a little mustard on each triangle. Place 1/2 teaspoon deviled ham and a small amount of cheese near the longest side of each triangle. Roll up.
Put rack in center of oven. Heat oven to 350°. Lightly grease baking sheet. Cream butter or margarine and sugar with an electric mixer or food processor fitted with a metal blade. Add egg and vanilla. Mix until smooth. Add flour, baking soda, salt and oats. Mix until just combined. Stir in cranberries and apricots. Drop batter by tablespoon onto a prepared baking sheet, spacing cookies 2 1/2-inches apart. (They spread considerably.) Bake until cookies are a medium brown, about 11 minutes. Let cool 1 minute on cookie sheet. Use metal spatula to transfer to wire rack to cool completely.
Cream sugar and oil. Add eggs and vanilla. Mix dry ingredients together and add to egg mixture. Fold in zucchini, coconut and oatmeal. Bake at 350° for 15 to 20 minutes in greased and floured sheet pan.
Cook broccoli according to package directions. Mix eggs, soup, cheese and mayonnaise and add to broccoli. Place in greased baking dish. Bake at 350° for 30 minutes. Place 1/2 cup crushed soda crackers on top and bake 15 more minutes.
Preheat oven to 350°. Mash bananas on plate with a fork. Combine all ingredients, adding bananas last. Mix well using a wooden spoon. Place batter in greased loaf pan, 9 x 5 x 4-inch. Bake at 350° for 1 hour.
Mix cake and pour in cake pan. Drain peaches and place on top of cake. Mix cream cheese, sugar and peach juice and spread over top of peaches, to approximately 1 inch from edge of pan. Sprinkle with cinnamon. Bake at 325° for 35 to 40 minutes or until toothpick comes out clean.
Slice cucumbers and onion; add salt. Let this soak for 2 hours. Place cucumbers and onions in containers for freezing. Dissolve sugar with vinegar. Pour over cucumbers and onions just enough to cover. Put in freezer. When ready to use, remove and let thaw.
In a 2-quart baking dish (shallow), mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover chicken and bake at 375° for 45 minutes or until done. Makes 4 servings.
Boil squash and onions for 5 minutes. Drain. Mix soup and sour cream together. Mix soup mixture with squash. Melt margarine and mix with stuffing mix. In a 7 x 12 x 2-inch pan, layer 1/2 stuffing mix, then vegetable mix, top with stuffing. Bake at 350° for 30 minutes. Serves 6 to 8.
Spread 2/3 of cornbread stuffing in bottom of 1 large baking dish, ungreased. Sprinkle chopped chicken over mixture. Mix soup, chicken broth, chopped celery, chopped onions and oleo together. Cook this mixture in large boiler until onions and celery are tender. Pour this over cornbread mix and chopped chicken. Bake at 325° for 25 to 30 minutes until light brown.
Preheat oven to 375°. Cream butter and sugar; add 1 egg at a time. Beat well. Add flour and baking soda and alternate with 1/2 cup milk. Heat other 1/2 cup milk and chocolate. Add while warm; beat well. Bake at 375° for 35 minutes. Use 10 x 10-inch pan.
Combine all ingredients except breadcrumbs and cheese in 1 1/2-quart baking dish; sprinkle with breadcrumbs and grated cheese. Bake 20 to 25 minutes at 350° or until lightly browned and cheese has melted.
Mix all ingredients together. Bake in a hot, greased skillet or pan at 400° for 30 minutes.
Preheat oven to 350°. Mix together margarine, sugar, flour, eggs, vanilla and baking powder. After mixing all ingredients together, pour half of batter in ungreased 13 x 9-inch pan. Spread 1 can of pie filling over batter. Carefully spread remaining batter over pie filling. Bake at 350° for 55 minutes.
In a saucepan, over medium heat, cook and stir butter and flour until smooth and bubbly, about 2 minutes. Gradually add milk and lemon juice. Cook and stir until thickened. Add celery salt, salt and pepper; mix well. Remove from heat.
Put cookies in milk. Take them out almost immediately and layer in bowl with Cool Whip. Refrigerate.
In mixing bowl, combine egg, crumbs, taco sauce, onion and salt. Add ground beef and mix well. Shape mixture into 6 patties. Brown on both sides. Mix soup, chili beans and peppers (if desired) and pour on top of patties. Cook, covered, over low heat for 10 to 15 minutes. Top with shredded cheese. Melt cheese and serve.
Bring 1 cup water to boil. Stir in gelatin until dissolved. Add juice from frozen strawberries and pineapple. Chill until thickened but not set. Fold in remaining ingredients. Chill until firm.
Sift together dry ingredients. Cream oleo, Crisco, white and brown sugar. Add eggs and vanilla. Add dry ingredients. Mix well, then add peanut butter. Drop by tablespoonful on greased cookie sheet. Flatten with fork. Bake at 375° for 10 to 12 minutes.
Mix all ingredients. Pour into tube pan sprayed with Pam and bake at 350° for 45 minutes or until done. Serve plain or with whipped cream.
Mix together to make a dough, not too thin and not too thick. Roll out on floured surface and cut out with cookie cutter. Bake at 375°.
Melt candy bars over	low heat with 2 cups evaporated milk. Mix eggs and sugar in large bowl and beat well. Mix in melted candy bars and milk mixture. Pour into freezer can and finish filling with milk to within 2 inches of top of can. Freeze until ready.
Put flour, Crisco and salt in mixing bowl until it resembles corn meal. Add milk and egg. Roll out on floured board and cut into strips.
Crumble sausage in medium skillet; cook over medium heat until brown, stirring occasionally. Drain well. Spread bread cubes in a buttered 12x8x2 in. dish. Top with sausage and cheese. In a separate bowl combine eggs, milk and seasonings. Beat well and pour over cheese. Cover and refrigerate overnight. The next morning bake at 350 degrees for 30 to 40 minutes.
Cream together butter and brown sugar. Mix in egg and buttermilk. Mix together oats, flour, baking powder, salt and allspice. Add to creamed mixture. Stir in bananas. Spoon into greased muffin pan, filling 3/4 full. Bake at 400° to 425° for 20 minutes or until golden brown. Makes 12 muffins.
Mix cake as directed on box. Bake in a 9 x 13-inch pan. Cook pineapple and sugar together for 5 minutes. When cake is done, poke holes all over it and pour pineapple mixture over top while both are still hot. Let cool. Make pudding and pour over cooled cake. Put in refrigerator to cool set. Then spread whipped cream over top. Sprinkle with nuts and coconut. Keep refrigerated until ready to serve.
Combine flour, baking soda, sugar, cinnamon and salt. Add eggs and oil (do not beat). Stir in vanilla, pineapple, 1 cup pecans and the banana. Pour into 3 greased and floured 9-inch round cake pans. Bake 30 to 35 minutes at 350°. Cool in pan for 10 minutes. Remove and cool completely.
The CoCo Lope and Harina de Arroz can be bought at Foodtown, by the Goya products.
Mix and pour into 2 greased loaf pans (9 x 5-inch). Bake at 350° for 60 to 70 minutes. Remove from pans. Makes 2 loaves.
In small frying pan, brown bacon until crisp. Remove and drain on paper towel. Add onion to drippings in pan and saute 2 to 3 minutes. Drain fat off. Meanwhile, in 3-quart saucepan, mix cold potatoes and soup until smooth. Add milk gradually, stirring constantly, to desired consistency over medium heat. Add bacon and onions. Season with salt, pepper and parsley.
Combine all ingredients. Bake 1 hour at 350°. Lightly grease bottom of pan.
Mix in order given. Put in greased loaf pan or 2 small loaf pans. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add vanilla and mix well. Add eggs and beat until light and fluffy. Sift flour, soda and salt together. Set aside. Mash bananas and combine with water. Add bananas and sifted ingredients alternately to creamed mixture, beating well after each addition. Pour into greased loaf pan. Bake at 350° for 1 hour and 15 minutes.
Sift dry ingredients. Cut in shortening. Add Milnot to which egg has been added. Mix well and chill overnight. Roll out thin on lightly floured board and cut circles. Place between wax paper. These can be made ahead of time. If they are wrapped, they will not dry out.
Wash, clean and cut rhubarb into bite size pieces (enough to fill 9-inch pie pan).
Sift together first 5 ingredients. Add remaining ingredients and beat until well mixed. Pour into a greased tube or Bundt pan and bake at 325° for 1 hour and 10 minutes. Cool and drizzle with glaze.
Preheat oven to 450°. Combine all ingredients in a bowl, stirring until moistened. Knead dough 20 times on floured surface. Pat dough to 1/2-inch thickness and cut with round biscuit cutter. Place on lightly greased baking sheet and bake at 450° for 8 to 10 minutes.
Mix lukewarm water and yeast; set aside. Mix together oil, salt, sugar and 1 cup water; then add yeast. Add flour. Make into a dough ball; coat bowl and top of dough ball with oil. Cover with a tea towel and put in a warm place, or in sink with warm water. Let rise about 1 or 1 1/2 hours. Punch down. Let rise again about 1 1/2 hours or until doubled in size. Make rolls. Let them rise about 1 hour. Bake at 350° until light brown. If you like a soft crust, coat baked rolls with butter and cover with tea towel for 5 minutes. To make sweet rolls, add more sugar.
Heat apricot nectar just under boiling point. Add jello and sugar; let cool. Add frozen orange juice, crushed pineapple, nuts, banana and marshmallows. Stir in salt and lemon juice. Congeal in refrigerator. Optional: Serve with thin layer of Cool Whip.
Cook apples in melted butter until tender. Add sugars. Cook until sugars melt. Add last four ingredients; stir together well. Combine with beans. Mix well! Pour all into 2-quart casserole. Bake at 400° about 1 hour. Serves 6 to 8.
Combine first 5 ingredients. Sprinkle gelatin over mixture; stir well. Spoon mixture into a 13 x 9 x 2-inch dish. Combine pecans and coconut. Sprinkle over salad. Chill 6 hours or overnight. Makes 15 servings.
Cream butter, sugar and salt. Add beaten eggs. Liquefy yeast in 1 teaspoon sugar. Add to mixture. Add milk and enough flour to make stiff, smooth dough. Let rise 5 hours. Take off large chunk off dough; roll thin on floured surface. Cut into wedges, spread with soft butter. Roll from broad end to narrow end. Place rolls on ungreased cookie sheet. Let rise 3 to 4 hours. Bake at 350° for 15 minutes. Yields approximately 60 rolls.
Mix the ingredients all together except vanilla. Cook over medium heat for 1/2 hour, stirring constantly, or until it forms a soft ball when dropped in cold water. Add the vanilla and beat by hand for 1 minute. Then pour into a buttered pan. Cut into inch squares.
Melt cream cheese and milk in a double boiler. Add Parmesan cheese, salt and pepper. Sprinkle on top green onions and paprika. Serve with sliced French bread.
Onion odor will cling to many containers, especially plastic, but is easy to remove.
Heat iron skillet or heavy baking pan with a little oil. Sprinkle with 1 tablespoon meal and brown lightly. Then add batter and bake at 400° until browned on top, usually 20 minutes or so.
Mix graham crackers, raisins, nuts and candied fruit. Heat milk; add marshmallows and heat until melted. Add butter and water; mix thoroughly. Pour over graham cracker mixture and mix. Line pan with waxed paper. Press mixture into pan. Cover with waxed paper. Refrigerate for 3 days before cutting.
Pound steak. Cut into serving size pieces. In skillet, brown steak in oil. Pour off fat. Stir in soup and water. Cover and simmer 1 1/2 hours or until done. Stir often. Makes 4 to 6 servings.
Cook potatoes in skins. Peel and shred. In saucepan, combine butter and cheese. Stir until melted. Remove from heat and add remaining ingredients, except paprika. Fold into potatoes. Pour into a greased baking dish and sprinkle with paprika. Bake at 350° for 30 minutes.
Cut the squash and onion. Boil until tender. Drain and mash. Add salt,	pepper, eggs, soup, butter and 1/2 cracker crumbs; mix well.	Layer 1/2 of the squash mixture in a dish. Sprinkle this with 1 cup of cheese. Spread remaining squash on top of cheese and sprinkle	the remaining	cracker crumbs on squash. Sprinkle the remaining cheese on top of the crackers. Bake at 350° for 45 minutes.
Combine sweet potatoes with 1/2 cup pineapple, salt, butter and honey or brown sugar. Turn into 2-quart casserole. Sprinkle top with nutmeg and garnish with remaining crushed pineapple. Bake at 350° for 35 minutes.
Combine cucumbers, peppers and onion. Sprinkle with turmeric. Dissolve salt in 2 quarts cold water and pour over vegetables. Let stand 3 to 4 hours. Drain. Cover vegetables with cold water and let stand 1 hour. Drain thoroughly. Tie spices in a cheesecloth bag. Add to sugar and vinegar. Heat to boiling and pour over vegetables. Cover and let stand 12 to 18 hours in a cool place. Simmer until vegetables are hot. Bring to boiling. Pack boiling hot into hot jars, leaving 1/8-inch headspace. Adjust caps. Process 10 to 15 minutes. Yield: 6 pints.
At low speed cream butter and sugar until fluffy. Add eggs (1 at a time). Mix until blended. Sift dry ingredients; add alternately with milk and vanilla. Mash 1/2 cup blueberries; stir in by hand. Fold in rest of blueberries. Pour in greased tube pan or muffin tins. Sprinkle with sugar on top. Bake at 375° for 30 minutes.
Beat sugar and Crisco until very creamy. Add eggs and beat very well. Add vanilla. Put flour, baking powder and salt through sifter and mix thoroughly into batter; should not be sticky. Grease cookie sheets. Drop by teaspoon onto sheets and form with fingers. Bake at 400° until cookies are light brown. Ice with powdered sugar and milk frosting.
Brown your meat; drain your meat. Saute onions and bell peppers with butter. Add to the meat. Add season and sauce to meat. In your oblong casserole dish, spread meat evenly on bottom of dish. Spread creamed potatoes evenly over meat topped with shredded cheese. Place in oven at 400° for 25 minutes. Makes 4 to 6 servings.
Line a buttered 13 x 9-inch pan with 10 slices of bread, then ham, cheese, bread (10 slices), ham and cheese. Mix eggs, milk, salt, onion salt and mustard; pour on top of bread, ham and cheese. Cover; let stand overnight. Take out 10 minutes. Uncover; bake for 50 to 60 minutes at 375°. Take out of oven; let stand 10 minutes before serving.
Clean thoroughly and boil for 5 minutes 10 large mushrooms. Remove stems and boil as well. Saute onion. Add mushroom stems. When these are cooked add Parmesan, parsley and garlic. Fill mushrooms. Bake in preheated oven at 350° for 30 minutes.
Drain orange segments and set aside. Combine gelatin and water, stir until dissolved. Cool. Add sherbet and mix well. Add orange segments and stir until well blended. Pour into lightly oiled mold and refrigerate.
Cook bacon until brown. Add onions and saute for a few minutes. Add brown sugar and vinegar, then chopped potatoes. Turn down heat and allow to season through. Salt and pepper to taste.
Combine all ingredients in bowl and mix. Bake 1 1/2 hours at 325°. Makes 1 large loaf or 2 medium loaves.
Combine all ingredients except cranberry sauce, and tomato sauce. Shape into balls about 1-inch in diameter. Brown on all sides. Remove from pan into a deeper pot, draining off extra fat. Combine cranberry sauce with tomato sauce. Pour over meat balls. Cover and simmer over low heat about 45 minutes. Serve in chafing dish. Provide toothpicks.
Brown meat; drain. Add onion and cook until tender. Stir in Cheez Whiz until melted. Spoon into oblong casserole dish. Prepare cornbread mix as directed. Add remaining ingredients, mixing just until moistened. Spoon over meat and cheese mixture. Bake at 375° for 16 to 18 minutes.
Put 1 tablespoon sauce on each tortilla slice. Sprinkle about 1 teaspoon of cheese onto each slice. Put slices on a tray and put in toaster oven or oven for 3 to 5 minutes on 350°. In microwave, only cook 1 to 1 1/2 minutes.
Drain spinach until dry. Stir together all ingredients. Refrigerate for at least 2 hours. Serve with bread, crackers, vegetables or chips.
Brown meat well on all sides in hot drippings or shortening. Turn cubes to brown equally. Add balance of ingredients, cover and cook slowly until beef cubes are tender, about 2 1/2 hours.
Bring water to boil. Add hominy and cook 3 minutes. Beat eggs in a cup and finish filling with milk. Stir in egg mixture, butter and garlic cheese. Pour into buttered casserole and bake at 350° for approximately 1 hour.
Use a large bowl. Pour 2 cups boiling water over the shredded wheat and let stand. Cream sugar, shortening and eggs, well beaten. Add shredded wheat mixture and other ingredients. Let stand 36 hours before using. Fill muffin tins slightly over half and bake at 350° for 30 minutes. Batter keeps indefinitely in refrigerator.
Beat together cream cheese, powdered sugar and milk. Spread on crust. Spread pie filling over filling and top with whipped cream or Cool Whip.
Sift flour, sugar, salt, and baking soda. Then add 1 egg, beaten with juice of the fruit cocktail. Add medium can of Fruit Cocktail.
Bring broccoli and water to boil in medium saucepan, separating broccoli with fork. Stir in Velveeta cheese. Reduce heat to low; cover and simmer 3 minutes. Stir in Minute rice; cover. Remove from heat. Let stand 5 minutes. Stir before serving. Makes 6 servings.
Sift flour with sugar, baking powder and salt; stir in cornmeal. Add eggs, milk and Wesson oil. Beat with rotary or electric beater until just smooth. (Do not overbeat). Pour into greased iron skillet or 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Cook raisins, sugar, 1 1/2 cups water and vinegar about 10 minutes. Mix egg yolks, remaining water, cornstarch and butter. Add to raisins and cook until thick. Pour into baked pie shell. Serve with whipped topping.
Make jello with 1 3/4 cups boiling water. When cool, add yogurt. Whisk to mix. Refrigerate.
Stir with fork and drop by teaspoon into hot grease for about 3 minutes.
Mix together oil, dressing and dill weed. Pour over crackers in a Ziploc bag. Shake.
Wash zucchini and cut in 1-inch slices. Put in a large pot and cover with water. Bring to a boil and let boil for 5 minutes only. Drain squash very well. Cut scallions into very small pieces (use the green and white part). Put the squash into a long baking dish, sprinkle scallions on top of squash. Salt and pepper to taste. Slice cheese and place on top. Bake in 350° oven until cheese is melted, about 15 to 25 minutes.
Beat together sugar, margarine, eggs and vanilla. Add the flour, baking powder, salt and cocoa. Gradually add the 1/2 cup sour milk and 1 cup boiling water. Batter will be thin. Grease and flour pans lightly. Frost with your desired frosting. Bake at 350°. Makes 2 layers, bake 25 minutes. With one 9 x 13-inch pan, bake 45 minutes; 30 cupcakes, bake 25 minutes.
Heat oven to 400°. Lightly spray large cookie sheet or grease lightly. Combine first 7 ingredients; cut in margarine until mixture resembles coarse crumbs. Add apple, milk and honey, mixing until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead gently 5 to 6 times. Pat dough into a 9-inch circle.
Mix the first 4 ingredients all together in large pan. Over this pour the remaining ingredients. Cook 2 or 3 hours in oven at 250°, stirring very 15 or 20 minutes until crisp. Spread on paper towels to cool.
Spoon ice cream into the crust. Freeze for 2 hours. Crumble pecan cookies over ice cream to form second layer. Place cherries over cookie layer.
Combine spaghetti, chicken, olives, onion, seasoning and broth. Bake until hot. Add sour cream and stir. Place almonds on top and heat through. Serve with French bread and a salad. A great way to use leftover chicken or turkey.
Preheat oven to 325°. Grease and flour pan. Beat butter and cream cheese together in bowl until well blended. Add sugar to mixture and cream until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add vanilla and lemon flavor. Sift flour and blend into creamed mixture. Cook 1 hour and 15 minutes.
Combine bacon, Parmesan cheese and onion; set aside. Cut biscuits into fourths; dip each piece in butter. Layer one third in a 10-inch lightly greased Bundt pan. Sprinkle half of bacon mixture over biscuits. Repeat procedure, ending with biscuits. Bake at 350° for 40 minutes or until golden. Cool 10 minutes in pan. Invert onto a serving platter. Serve immediately.
Cook the first 7 ingredients slowly for approximately 15 minutes or until raisins are puffy. Set aside to cool, then add soda. Set aside until cold. Add flour and water last. Bake 45 minutes at 350° in Bundt pan. Do it right and it's yummy!
Put rice and water in dish and mix. Layer remaining ingredients and bake 2 1/2 hours at 350°.
Mix all ingredients together. Pour into greased casserole dish. Cover top with crackers. Bake at 350° for 30 to 35 minutes.
Wash and peel the artichokes, slice in covered pan. Cook in small amount of water (salted). Boil for 10 to 15 minutes until tender. Drain well. Melt butter in a saucepan. Blend in flour, salt and white pepper; add cream or milk, all at once. Cook and stir until thickened and bubbly. Remove from heat. Stir in parsley. Serve sauce over cooked artichokes. Makes 4 to 6 servings.
In food processor or blender, combine berries, sugar and pineapple until finely chopped.
Cook macaroni firm as directed. Brown turkey and onion together in 4-quart pot. Drain. Add stewed tomatoes, oregano, garlic, ketchup and salt. Simmer 20 minutes. Add macaroni and simmer 10 minutes more. Serve with salad.
Wash and drain vegetables. Slice cucumbers and onions. Soak in salt solution (2 quarts water and 1/2 cup canning salt) for 3 hours. Mix vinegar, sugar and spices; bring to a boil. Add cucumbers and onions, just to heat thoroughly (until cucumbers change colors). Pack hot cucumbers into jars, leaving 1/3 inch space. Cover with boiling hot liquid. Adjust lids and seal.
Puree first 4 ingredients until smooth. Refrigerate 1 hour. Place remaining ingredients in large bowl. Pour peach sauce over fruit. Toss until covered. Chill. Makes 8 to 10 servings.
Dissolve Jell-O in boiling water; add cranberry sauce. Chill until syrupy. Add nuts and celery. Stir in sour cream. Chill at least 4 hours in a mold.
Mix ingredients together to blend. Pour over 2 pound cut of London broil. Marinate 3 hours or overnight. Broil over grill or in the oven. For medium rare, broil about 15 minutes on each side in the oven. If you are cooking on the outdoor grill, adjust the time according to the distance your rack is from the coals, 15 minutes on the first side and 10 minutes on the other side might produce the desired doneness. Slice diagonally, very thin. Serves 6. (The amount of marinade is enough for a large cut of steak.)
In medium bowl, combine first four ingredients. In separate bowl, sift dry ingredients. Add the liquid into the dry ingredients. Beat until smooth. Fold in beaten egg whites. Bake in Belgian waffle maker.