HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine tuna, bread crumbs, celery and onion. Blend mayonnaise, chili sauce and lemon juice. Form into 4 patties. Fry in lightly oiled skillet over medium heat for about 5 minutes or until browned. Serve on toasted hamburger rolls with lettuce and sliced tomatoes.
Cream shortening and sugar. Add egg and mix well. Stir in molasses. Sift together dry ingredients. Combine with molasses mixture. Chill thoroughly. Roll dough in small balls about 1 inch in diameter. Roll in granulated sugar. Place 2 inches apart on greased cookie sheet and bake at 325° about 18 to 20 minutes. Yield: 8 dozen.
Mix together in heavy saucepan. Heat until butter and sugar have melted. Cool and use. Makes 15 ounces.
Brown pork chops in small amount of vegetable oil. Remove and saute peppers and onion. Remove and make gravy with oil, flour and water (or milk). Cook 2 cups rice and set aside. Layer in casserole the chops, onions, green peppers, rice with gravy and tomato juice, beginning with rice and ending with gravy, rice and tomato juice. Salt and pepper as needed. Bake for 1 1/2 hours at 350°. Makes 4 to 8 servings.
Grease and flour a 9 x 13-inch pan. Set aside. Preheat oven to 350°. Prepare the white cake as per ingredients and directions on box. Pour in 9 x 13-inch pan. Bake as directed on box. Remove from oven and let cool. Make holes in cake 1-inch apart and 1-inch deep. Mix the cherry jello in 1 cup boiling water until dissolved. Add 1 cup cold water and mix well. Pour jello into holes in cake. Refrigerate until set. Spread the can of cherry pie filling over cake evenly. Cover with whipped topping. Serve.
Peel and wash peaches. Cut peaches in slices and cut out seed. Put peaches in boiler and cover with water. Put on stove; bring to a boil. Boil for 10 minutes or when peaches look tender (the longer the peaches boil the tougher they get). Turn down on low heat and mash up the peaches while covered with water (use potato masher) until chopped well. Pour 5 pounds sugar in boiler and stir until sugar is dissolved. Bring back to a boil on high heat to make syrup for preserves. Be sure not to let boil over. Cut heat down to low to keep preserves from burning. Be sure and stir often. Be sure everything is grease free. When peach preserves are ready, place in pint jars and turn upside down to cool. Will need approximately 6 to 12 jars, depending on how many peaches are in the basket.
Combine morsels, margarine and corn syrup in saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar.	Add Rice Krispies, mixing lightly until well coated.
Preheat oven to 350°. In small saucepan, melt margarine. Stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large bowl, combine flour, brown sugar, baking soda, salt and cinnamon. Add cocoa mixture, beating well. Stir in 1/2 cup Eagle Brand milk, eggs and vanilla. Mix well. Pour into a greased 15 x 10-inch jelly roll pan. Bake 15 minutes or until cake springs back.
Cream peanut butter, shortening and sugar together well; beat in egg. Sift flour with soda, salt and spices; add to egg mixture with the water. Mix thoroughly, then stir in oatmeal and chocolate bits. Drop by teaspoon onto greased cookie sheet. Bake in 375° oven for about 10 minutes, or until golden brown. Remove from pan and cool on a wire rack. While still warm, sprinkle with sugar lightly (optional). These are very good keepers.
Mix and sift flour, baking soda, salt and spices. Stir in apples, walnuts, raisins and butterscotch pieces. Combine brown sugar and margarine. Beat until creamy. Add eggs and apple juice to sugar-margarine mixture. Beat until blended. Gradually stir in flour mixture.
Saute the onion in butter. Stir in flour, seasoned salt and seasoned pepper. Gradually add the milk, stirring constantly. Arrange a layer of carrots in a 2-quart casserole. Place 3 slices of cheese over the carrots. Repeat layers. Pour the sauce over the carrots and top with bread crumbs. Bake at 350°, uncovered, for 25 to 30 minutes.
In saucepan heat margarine and chocolate until melted; blend well. Beat in sugar, eggs and milk. Stir in vanilla. Turn mixture into prepared pie shell. Bake in 350° oven for 35 minutes. Let cool. Good with whipped topping.
Combine pudding mix, gelatin, 1/2 cup of the sugar and 1/4 cup of the water in medium saucepan. (I use the microwave.) Blend in egg yolks and remaining water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat.
Put all vegetables into a large bowl and toss together. Boil together the sugar, olive oil, pepper, vinegar and salt and pour dressing over the vegetables; toss all together and refrigerate several hours or overnight. Serve cold or at room temperature.
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time. Beat well after each. Add flavorings and mix well. Alternately add flour and milk, beating after each addition. Stir in coconut. Spoon into greased 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Arrange broccoli in casserole. Cut chicken into chunks and place on top of broccoli. Mix the cream of chicken soup, mayonnaise, lemon juice and curry powder. Pour this over the broccoli and chicken. Sprinkle cheese over top. Bake at 350° for 25 to 30 minutes. Serve with rice.
Brown hamburger meat, drain. Add pizza sauce. Put in a 9 X 13 pan. Cover with cheeses. Blot on sour cream. Lay rolls on top. Butter the rolls. Cover with parmesan cheese. Bake at 350 for 25 - 30 minutes.
Combine eggs and canned pumpkin, then add sugar, brown sugar, ginger, cinnamon and salt. Thoroughly blend in evaporated milk. Pour into unbaked pie shell(s) and bake 15 minutes at 425°. Lower temperature to 325° and bake for 40 to 45 more minutes, or until knife blade comes out clean when inserted into center of the pie.
Salt and pepper chicken as desired. Dredge chicken in flour. Heat oil and butter and brown chicken. Remove. In remaining fat, cook onions and mushrooms until onions are translucent. Add 3 tablespoons of remaining flour and seasonings. Stir. Combine liquid ingredients and add to contents of casserole. Over high heat, cook, stirring, until sauce thickens. Replace chicken. Bake, covered, at 350° for 1 hour or until chicken is tender.
Bake the rice and chicken with boiling water at 325° in covered dish for 2 hours. Add soup and milk. Put back in oven for 1/2 hour, uncovered.
Mix dressing, eggs and water until well blended. Stir in brownie mix. Pour into a 9 x 13-inch greased pan. Bake at 350° for 30 to 35 minutes or until edges pull away from pan. Top with bars; let stand 5 minutes until melted. Cool and cut into squares.
Mix all ingredients, except potatoes and those listed for topping, with electric mixer until well blended. Place hash browns in 4-quart casserole dish; pour cheese mixture over hash browns. Cover with bread crumbs. Pour melted butter allotted for topping over bread crumbs. Bake for 1 hour at 350°.
Melt margarine in a 9 x 9-inch pan. Sprinkle coconut, chocolate chips and pecans. Pour milk over all the other ingredients. Bake at 350° for 30 minutes. Cool and cut in 1-inch squares.
Bring 1 cup liquid from canned pears to a boil. Dissolve jello into hot liquid. At this point, add gelatine to keep mold firm by dissolving 1 teaspoon Knox gelatine into 2 to 3 teaspoons cold water, then add to jello. Soften cream cheese; add 2 teaspoons cream and beat to creamy consistency. When jello is cool, beat in cheese until cheese is fully dissolved in jello. Set in refrigerator until slightly thickened. Add drained and mashed pears (dicing works best). Fold in whipped cream; pour into mold and refrigerate. Remove from mold following mold's instructions.
Combine eggs, milk and salt. Add cinnamon to egg mixture. Dip each side of bread in mixture. Brown on both sides.
Mix all together and put in a 10 x 13-inch baking dish. Cover the mixture with 2 cups of crushed potato chips or use corn flakes if you don't want that much salt and grease. Bake 1 hour at 350° or until hot through. Serves 10 to 12.
Cook rice and drain. Mix rice with soup and butter. Add salt and pepper. Add toasted almonds to the top. Bake at 350° for 30 minutes.
Preheat oven to 450°. Generously butter a 7 or 8 x 3-inch round pan; set aside. Combine flour, baking soda, basil, salt and pepper in a large bowl of electric mixer fitted with a dough hook. Mix at medium speed several seconds just to blend. Form a well in the center of the mixture; pour in melted butter. With mixer at medium speed, slowly pour in buttermilk and blend, stopping once or twice to scrape down sides of bowl. Continue mixing until dough comes away from the sides of the bowl and wraps around hook (about 10 minutes), Dough will be quite soft.
Cut up onions, peppers and celery; saute in fat. Add tomatoes and paste. Let simmer 40 minutes. Before serving, add shrimp. Serve over rice.
Beat eggs well and add sugar. Beat until fluffy. Stir in coconut, dates, walnuts and vanilla. Mix. Bake in greased casserole for 30 minutes at 350°. Take out and stir immediately with a wooden spoon. Let cool. Form into balls. Roll in granulated sugar. Makes 30 balls. Keep in airtight container.
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
In skillet, fry beef cubes until slightly brown. Combine all ingredients in crock-pot and cook on low temperature for 4 to 6 hours.
Slice sausage thinly. Peel and cube potatoes. Add peas and 1 cup of water. Cook until potatoes are soft and then add milk. Season with pepper.
Combine sugar and flour in a large bowl. Bring to a boil the water, oleo, shortening and cocoa; pour over flour mixture. Combine remaining ingredients, add to batter and blend well. (Mix with a spoon. Do not use mixer.) Pour batter into a 13 x 9-inch greased and floured pan. Bake at 400° for 22 minutes.
Brown meat and drain. Add green peppers and onion and cook until tender. Stir in tomatoes, tomato paste, water and seasonings. In a 2-quart casserole, layer half the noodles, meat sauce and Velveeta. Repeat layers. Sprinkle with Parmesan and bake in oven at 350° for 30 minutes. Serves 6 to 8.
Place ground beef in a 3-quart casserole. Microwave on High for 4 to 5 minutes or until beef is cooked through, stirring twice; drain. Stir in remaining ingredients. Microwave, covered, on High for 10 minutes. Stir. Microwave, uncovered, on Medium-high for 1 hour, stirring twice. Yields 6 to 8 servings.
Preheat oven to 450° to 500°. Grease pan. Combine dry ingredients. Cut in shortening. Add milk slowly; mix to smooth consistency. Knead dough gently on floured surface. Do not overknead. Use hand to press out dough to 1/2 to 1-inch thickness. Cut out with biscuit cutter. Coat both sides of biscuit with melted butter. Bake for about 10 minutes, or until golden brown.
Combine coconut, sugar, flour and salt. Stir in egg whites and almond extract. Add almonds and mix well. Drop from teaspoon onto a lightly greased baking sheet. Garnish with candied cherry halves, if desired. Bake at 325° for 20 minutes, until edges are golden brown. Remove from baking sheet immediately. Makes about 2 1/2 dozen.
In 1-quart shallow casserole, combine peaches, sugar, 1 tablespoon baking mix and cinnamon. In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is size of small peas. Stir in milk until moistened. Drop by spoonfuls onto peaches. Bake at 400° for 30 minutes or until toothpick inserted into crust comes out clean. Let stand for 5 minutes. Makes about 6 servings.
Mix eggs, sugar and evaporated milk in blender. In large bowl, add egg mixture to sweetened condensed milk, Cool Whip and milk; whip until smooth. Add salt, vanilla and peaches. Stir. Pour into can and add milk to fill line if not full. Freeze according to churn instructions. (Other fruits may be used or add extra vanilla for vanilla ice cream.)
Prepare brownie mix as directed. Mix the cream cheese and sugar. Add egg and vanilla. Blend well.
Preheat oven to 350°. Beat eggs. Add Bisquick, grated cheese, oil, salt and pepper to eggs, then add zucchini and onions. Mix well. Grease bottom of large baking pan with butter. Pour zucchini mixture. Bake for another 25 minutes.
Cream together butter and sugars, then add eggs and vanilla. Mix together. Add flour, blended oatmeal, salt, baking powder, baking soda and mix in with other ingredients. Mix in rest of ingredients and stir with spoon by hand. Put on cookie sheet in shape of golf ball and push down.
Drain peaches. Save juice. Soften cream cheese and mix with peaches until smooth. Heat peach juice until boiling. Dissolve jello in juice. Blend well. Fold in Cool Whip. Pour into mold or oblong casserole. Refrigerate 6 hours.
Preheat oven to 350° and lightly grease a 2 quart baking dish. In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top. Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
Layer chicken breast and broccoli in baking dish. Mix chicken soup, sour cream, mayonnaise and Cheddar cheese. Pour over broccoli and chicken. Top with grated cheese. Bake at 350° for 25 to 30 minutes. (You may also top with bread crumbs.)
Combine 3/4 cup sugar with cornstarch. Stir in cherry juice. Cook over medium heat, stirring occasionally, until mixture thickens and bubbles. Cook 1 minute longer. Add remaining sugar, cherries, butter and food coloring. (Mixture will be very thick.) Let stand while preparing pastry. Line 9-inch pie plate with pastry; fill. Adjust lattice top. Crimp edge high. Bake at 400° for 55 minutes.
Brown meat. Don't pour off drippings. Add other ingredients. Stir until well mixed. Cover, simmer 30 minutes until rice is tender. Serves 4 to 6. Good fall and winter dish.
Mix ingredients together. Pour into 2 pie plates. Bake for 30 to 40 minutes in a 350° oven. (No crust needed; makes own.) Serves 6 to 8 per pie. Makes 2 pies.
Cook squash and onions about 5 minutes, drain. Combine soup, sour cream and stir in carrots. Fold in drained squash and onion. Combine stuffing mix and butter. Spread 1/2 the stuffing mix in bottom of 12 x 7 x 2-inch baking dish. Spoon vegetable and soup mixture over this. Sprinkle the remaining stuffing mix over the vegetable mixture. Bake at 350° for 30 or 35 minutes. Makes 6 servings. (You may find you only need half of the 8 ounce stuffing mix.)
Add a layer of bananas on cooled pie crust before adding filling. Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell. Cool for 2 hours.
Squeeze water out of defrosted spinach. Mix spinach with all other ingredients; do not use blender. Mixture will be lumpy. Serve with raw vegetables.
Mix thoroughly in order given. Chill for 1 hour. Roll dough on lightly floured board and cut with your favorite cookie cutters. Bake at 375° for 6 to 8 minutes.
Take lamb on the bone; e.g., from the shoulder or back. If necessary, rinse the meat under cold running water. Place it in a saucepan. Measure enough water to cover the meat. Add 2 teaspoons salt per 1 quart of water. Bring to a boil. Skim off thoroughly. Add peppercorns, carrot and leek. Cover the saucepan and let the meat simmer over a low heat until tender (1 to 1 1/2 hours). Strain the liquid. Keep the meat hot. Make the gravy.
Mix all ingredients thoroughly and pour into unbaked pie shell. Cook at 350° for 30 or 35 minutes or until done.
Drain oranges, reserving syrup. In a serving bowl, mix together oranges, cabbage, celery and raisins. Slice banana and dice apple; combine with mandarin orange syrup and lemon juice. Pour over banana and apple, stirring to coat to prevent darkening. Then, with a slotted spoon, remove fruit and add to slaw along with nuts. Combine 2 tablespoons of the juice mixture with yogurt and salt. Blend until smooth. Pour over salad and mix gently. Sprinkle with poppy seed.
Combine hot water, salt, shortening and sugar in bowl large enough to allow for some rising during storage. Cool to lukewarm; add yeast softened in the lukewarm water. Add the egg and half the flour and beat well. Stir in more of the flour, enough to make a dough easily handled. Grease top of dough. Cover and store in refrigerator overnight. Cut off dough as needed. Shape into biscuits and place side by side in a greased or oiled pan. Cover with a clean towel and let rise in a warm place until double in bulk, about 1 1/2 hours. Bake in hot oven at 425° for 12 to 15 minutes. Remove; brush with melted butter. Makes about 18 medium size rolls.
In a casserole dish, melt margarine on bottom. Layer pan with potatoes, then cheeses and then ham. Sprinkle flour over top with some onions, salt and pepper. Continue layers with potatoes, then cheese, ham, flour, salt, pepper and onions. Pour hot milk over top. Cover and bake in 350° oven for 40 minutes. Remove from oven, stir, then return to oven for another 40 minutes. Let sit for 20 minutes.
Combine yeast, warm water, egg, sugar and oil. Stir in whole wheat flour until well blended. Sift together flour, baking powder, soda and salt. Stir into other ingredients. Knead for few minutes on floured board. Roll out about 1-inch thick. Cut into 2 to 3-inch round disks. Place in muffin tins or large baking dish. Let rise covered with cloth in a warm place for about 2 hours. Bake 15 to 20 minutes at 400°. Cut disks can be frozen on greased sheet until hard and then bagged in freezer until needed. Remove only amount wanted. Thawed, allow to rise and bake.
Melt margarine in a 2-quart casserole dish. Mix all other ingredients together in a mixing bowl. Pour into a casserole dish with melted margarine. Bake at 350° for 35 minutes or until done.
Cook onion, green pepper and celery in oil for 5 minutes. Add remaining ingredients except spaghetti. Simmer 20 minutes. Mix with cooked spaghetti.
Beat cream cheese and marshmallow cream together. Add enough pineapple juice to make the mixture a nice consistency. Blend well. Put in a bowl and serve over melon balls or fresh fruit assortment.
Mix in order. Drop on cookie sheet that has been greased. Bake at 350° for 12 to 15 minutes.
Heat water to a boil. Mix corn meal, salt and 1 cup cold water. Stir into boiling water. Cook 30 minutes. Pour into greased loaf pan. When cool, slice and fry.
In our family, Daddy always made the corn bread and at almost 80, he still does. He always used his well-seasoned cast-iron corn stick pans or sometimes his equally seasoned black iron skillet. Getting the shortening "smokin hot" is the key to a crispy brown outside. If you really want to be southern, substitute bacon grease for the shortening. You may also use white corn meal instead of yellow for a more cake-like texture or replace the white flour with whole wheat if your preference is a coarse corn bread. Any way is delicious!
Cook 1/4 cup chopped onion and butter until tender. In 1 1/2-quart casserole dish mix onion, chicken broth, chunk chicken, rice and cheese. Cover and bake at 375° for 1 hour. Makes 4 servings.
Heat vinegar, sugar and salt to boiling point. Set aside to cool. Drain beans and other ingredients. Add vegetables. Pour vinegar mixture over ingredients on front.
Combine all ingredients except bacon. Place in loaf pan with bacon on top. Bake at 350° for 45 minutes. You may substitute bacon by spreading 2 tablespoons salad oil over top. Serves 4.
Combine gelatin and boiling water. Stir until dissolved. Blend in cranberry sauce, pineapple (or Mandarin oranges, cut up), nuts and wine. Mix well. Pour into 9 x 13-inch dish; refrigerate until set.
Melt butter in dish, stir in remaining ingredients until lumps are gone. Dump fruit on top. Do not stir!!	Bake one hour at 350 degrees.
In a 10-inch pan, melt butter/margarine over medium heat. Stir in zucchini, onion and basil. Toss to coat all vegetables evenly. Cook, stirring occasionally until zucchini is almost tender-crisp, about 8 minutes. Stir in tomato cubes; cook 1 minute. Sprinkle with cheeses. Cover and let stand for a minute or so until cheeses begin to melt. Serves 6.
First, boil the chicken. Take out and let cool. Take all fat off of the chicken. Use the broth to cook the rice in. Add soup.
Put spareribs in a large Dutch oven or soup pot. Cover with water; add bay leaves and garlic. Boil and simmer 1 hour. Wash sauerkraut well. Drain some of water off the ribs (most of it) and put sauerkraut in with ribs and remaining water. Add 1 chopped onion and the mushrooms. Let simmer all day (at least 3 to 4 hours). Add bacon, flour and potatoes and let simmer about 1 hour longer. Polish sausage may also be added at this time.
Cream butter and sugar. Add flavoring and dry ingredients. Roll dough into small balls, smaller than a walnut. Flatten with a glass. Bake at 300° for 20 minutes.
Mix first four ingredients and cook in saucepan 5 to 7 minutes or until thick, stirring constantly. Cool for 1/2 hour. Add Rice Krispies and chopped nuts. Mix well and drop by teaspoon into bowl of coconut. Roll in balls.
Wash and scrape celery; cut into very small pieces. Add water and cook until very soft and tender; rub through sieve. Heat milk in double boiler; add milk to celery. Melt butter; add flour and seasoning. Add soup, stirring constantly until thickened.
Toast muffin; butter and cheese like a grilled sandwich. Poach egg in sauce. Remove when soft-boiled and place on bun with a tablespoon of sauce. Break yolk and serve to waiting parasites. This is an ideal brunch for late visiting guest on holiday mornings, when you have already been cooking for 2 hours. Makes 1 serving.
Mix all ingredients well. Roll like salami. (Makes 4 rolls about the size of Ritz crackers.) Wrap in foil and seal ends. Refrigerate 24 hours. Remove foil; place rolls on rack in pan. (Bake on rack so excess fat can drain off.) Bake in oven at 350° for 1 hour, uncovered. When done, roll in paper towel to absorb excess fat. Cool and rewrap in foil. Keep refrigerated.
Mix first 5 ingredients in order. Form into balls. Roll in powdered sugar. Do not bake.
Spray 8 x 10-inch oblong Pyrex dish with nonstick spray. Slice tomato/tomatoes and layer in dish. Top with banana peppers and more tomatoes, if desired. Sprinkle 1 teaspoon of parsley over layers of tomatoes and peppers. Cover with wax paper. Microwave on High, 6 to 8 minutes or until tomatoes and peppers are done. Remove from oven and top with Velveeta cheese and cover again until cheese melts.
Mix cake mix according to directions on box; pour in greased and floured 13 x 9-inch pan. Bake according to directions on box. Let cool, then punch holes in top with fork or ice pick; set aside.
Preheat oven to 400°. Place half the artichoke hearts in food processor and chop coarsely. Add half the Parmesan cheese, cream cheese, mayonnaise, dill weed and garlic. Process until smooth. Scrape mixture into a 10-inch pie plate. Repeat procedure with remaining half of ingredients, adding to pie plate after processing. Smooth top with spatula. Bake until hot and bubbly, about 15 minutes. Serve immediately with crackers or bread sticks.
Mix all ingredients and form into a loaf. Bake in a greased loaf pan at 350° for 30 minutes.
Mix dry ingredients together and flour the chicken. Beat 1 egg and dip chicken into it, then the dry mixture again. Put into a greased pan, pour 1 stick melted butter over chicken and bake for 1 hour at 350°.
Combine all ingredients in a blender. Blend for 30 seconds or until smooth. Serve immediately. If served later, stir.
Beat chicken and dip in flour. Dip in eggs. Roll in bread crumbs. Pan-fry until done.