HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, brown ground beef and drain fat. Stir in undrained tomatoes, chili powder, Worcestershire sauce, garlic salt, pepper and dry mustard. Bring to boil and reduce heat. Simmer uncovered until thickened (15 to 20 minutes). Spoon meat mixture onto toasted buns. Sprinkle each burger with lettuce and cheese. Can add sliced or chopped tomatoes.
Start heating oven to 375°. Arrange a layer of potatoes in a greased 2-quart casserole. Cover with some of the onions. Sprinkle with some of the combined flour, salt and pepper. Dot with some butter. Repeat layers until all is used and ending with butter. Pour the scalded milk over all; sprinkle with paprika. Bake covered for 45 minutes, then uncover and bake for 15 minutes longer or until tender. Makes about 4 servings.
Line casserole dish or pan with dried beef. (One piece of dried beef under each piece of chicken.) Season chicken breasts with salt and pepper. Mix together creamy chicken mushroom soup and sour cream. Put slices of cheese on top of each chicken breast. Pour the soup and sour cream mixture over the chicken. Bake at 350° for about 1 1/2 hours.
Combine all ingredients, except fat. Form in balls. Brown in hot fat, turning frequently. Cook slowly for 30 minutes.
Place half of bread cubes in a 13 x 9 pan. Top with cream cheese and layer on remaining bread cubes. Whip eggs; add milk, syrup, vanilla, cinnamon and sugar. Pour over bread and cheese. Sprinkle with pecans. Cover dish with plastic wrap and refrigerate overnight.
Bake and cool pie shell. Mix Jell-O, cornstarch and sugar with boiling water. Cook until thick and clear (2 or 3 minutes). Add food	color.	Cool. Fill baked pie shell with sliced fruit. Cover with cooled Jell-O mixture.	Serve with whipped cream or Cool Whip.
Cream together butter, sugar and flour. Add beaten eggs. Mix well. Add syrup and mix. Add pecans and stir well. Bake at 375° for 45 minutes for pie. Bake at 375° for 30 minutes for tarts. This recipe makes 1 pie or 12 tarts.
In skillet, brown pork chops on both sides, then pour off drippings. Place onions and green pepper ring on each chop. Pour soup can of water over this. Cover and cook on low heat for 45 minutes. Stir now and then.
Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, grated Hershey bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake at 375° for 6 minutes only. Cookies will firm after they cool.
Mix all together. Line a pan with mixture like a pie crust, saving 1 cup for topping.
Preheat oven to 375°. Grease a large cookie sheet. Remove meat from casings. Brown meat in large skillet, stirring to break into small pieces. Drain off fat. Pour in juice. Cover. Simmer 15 minutes. Drain off liquid. Stir in cheese, parsley and oregano. Remove from heat. Roll out dough on lightly floured surface to 16 x 6-inch rectangle. Brush with half the melted butter. Sprinkle sausage mixture over dough. Roll up from long end jelly roll fashion. Pinch lightly along long seam to seal. Cut crosswise in 8 equal pieces. Pinch ends tightly to seal. Brush rolls with melted butter. Bake for 20 to 25 minutes.
Prepare Jello using water. Cool. Mix softened cream cheese with pineapple.
Oh, heavenly Father, make me a better parent. Teach me to understand my children, to listen patiently to what they have to say, and to answer all their questions kindly. Keep me from interrupting them or contradicting them. Make me as courteous to them as I would have them to be to me. Forbid that I should ever laugh at their mistakes, or resort to shame or ridicule when they displease me. May I never punish them for my own selfish satisfaction or to show my power. Let me not tempt my child to lie or steal. And guide me hour by hour that I may demonstrate by all I say and do that honesty produces happiness. Reduce, I pray, the meanness in me. And when I am out of sorts, help me, Oh Lord, to hold my tongue. May I ever be mindful that my children are children and I should not expect of them the judgement of adults. Let me not rob them of the opportunity to wait on themselves and make decisions. Bless me with bigness to grant them all their reasonable requests and the courage to deny them privileges I know will do them harm. Make me fair and just and kind. And fit me, Oh Lord, to be loved and respected and imitated by my children. Amen.
Cook vegetables (except parsley) in butter and chicken stock for 30 minutes. Blend together milk and flour. Add to cooked vegetables and cook until thickened. Add cheese, pepper and parsley. Stir until cheese melts. Serves 6 to 8.
Sift dry ingredients together in large bowl and make a well in the center. Blend eggs, butter, milk and orange peel. Add all at once to flour mixture. Stir to blend well. Cover and chill thoroughly	about 2 hours. Roll out one-half the dough at a time to 1/8-inch	thickness. Cut into 4-inch rounds. Fry 3 or	4 at a time in deep, hot fat until puffed and golden, 1 to 2 minutes on each side. Drain. Keep warm. Drizzle with honey or warm praline sauce. Makes 16.
Use a 1 1/2-quart Pyrex dish. Mix sugar and syrup; cook on High for 4 minutes. Stir in peanuts and cook for 4 minutes and 15 seconds. Stir in margarine and vanilla and cook for 1 minute. Add baking soda and stir to mix (this will foam). Quickly pour onto buttered cookie sheet as thin as possible. Cool and break apart.
Combine dry ingredients and coconut in large bowl. Make a well in center. Combine wet ingredients and stir into dry ones. Spoon into muffin cups (greased or paper lined), filling 3/4 full. Bake at 375° for 25 minutes. Makes 1 dozen.
Mix and cook on low heat until well combined. Lay fruit out in bottom of baking dish. (Examples: pineapple, peaches, pears or apples, canned or fresh fruit can be used.) Drip cooked mixture over fruit. Bake at 325° for 30 minutes. Serve warm or cold.
Drain corn; spread in shallow pan. Set aside. In saucepan, add chopped green pepper and onion; saute in butter for 3 minutes. Add flour and milk; cook until mixture thickens, stirring constantly. Remove from heat. Add salt and Worcestershire sauce. Pour mixture over corn; dot with butter and crushed cracker crumbs. Bake at 425° for 15 to 20 minutes.
Mix butter, eggs, vanilla, cocoa, flour, and pecans together. Pour in prepared pan. Bake at 350° of 20 to 25 minutes. Cool before cutting.
Put Jell-O, hot water, pineapple juice and marshmallows in pot and stir over low heat until dissolved. Chill in refrigerator until it starts to jell, then beat with mixer. Add Cool Whip, Philadelphia cream cheese, crushed pineapple and pecans. Fold in and chill again.
Cream first 3 ingredients together until fluffy. Sift together next 3 ingredients. Stir in alternately with milk and vanilla. Fold in egg whites. Pour into two well-greased and floured layer cake pans. Bake at 350° for 30 to 35 minutes.
Preheat oven to 375 degrees. In large bowl, cream together the sugar and margarine. Add the eggs and oil. Beat until well blended. In medium bowl, combine flour, ground almonds, baking soda, and salt. Stir to mix. Add flour/almond mixture and the lemon extract to the creamed mixture. Beat well. Drop dough from teaspoon onto ungreased cookie sheet, spacing cookies about 2 inches apart. Using the bottom of a glass that has been dipped into sugar, flatten the dough. Bake for 10 to 12 minutes. Remove from cookie sheet immediately and cool on rack. Makes about 5 to 5 1/2 dozen cookies.
Advance Preparation: Cook sausage, onion, celery and carrot, until meat is lightly browned. Drain off fat. Stir in tomatoes, tomato paste, water, salt, oregano and 1/8 teaspoon pepper. Simmer, covered, 15 minutes, stirring occasionally.
Combine all ingredients and set aside, covered, for 15 to 30 minutes. Place breasts on hot grill after removing garlic and basil from surface of chicken breasts. Cook on each side from 5 to 10 minutes, depending on size of breasts.
Except for lemon juice, blend all ingredients in blender. Remove from blender. When smooth, stir in lemon juice.
Do not lift lid. Do not stir until done! Cook in a crock-pot for approximately 2 hours on high, until cheese and margarine melts. Switch to low for 1 1/2 hours.
Cook sugar, salt, soda and buttermilk to soft ball stage. Add nuts, butter and vanilla. Remove from heat and stir until candy gets creamier and starts to harden. Drop from teaspoon on waxed paper. (Be prepared to work fast!) Place waxed paper on newspaper and pralines will come up easily.
Bake cake as directed in a 9 x 13-inch pan. Remove from oven and punch holes in cake with a fork. Mix together Coco Lopez and Eagle Brand milk. Pour milk mixture over cake. Top with Cool Whip, then coconut. Must be refrigerated.
Cook rice. Add Cheez Whiz; mix well. Saute onions and celery in margarine. Combine with rice mixture. Add broccoli and mix. Pour into greased 9 x 13-inch baking dish. Bake 1 hour at 350°.
Slice partially frozen beef into thin strips. In large skillet, heat margarine to high and quickly stir-fry beef strips, onion rings and green pepper strips until beef has lost red color. Add salt, pepper and soy sauce to taste. Serve over hot rice. Serves 3 or 4.
Brown beef and onion in skillet. Add vegetables. Dissolve bouillon cubes in boiling water. Mix cornstarch with soy sauce. Add bouillon and cornstarch mixture to meat. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cover and simmer 5 minutes. Serve with chow mein noodles or cooked rice, if desired. Makes 4 servings.
Boil together for 3 minutes the sugar, water, fruit, shortening, spices and salt. Let cool, then add the flour and baking powder, sifted together and the vanilla. Mix well and bake in a well-greased loaf pan in moderate oven for about 45 minutes.
Mix all ingredients in order given. Chill overnight. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° for 20 minutes. Freeze well.
Cook squash and onion in small amount of water; drain. Season with salt and pepper to taste and 1 tablespoon of margarine. Stir in soup, sour cream and pimento; set aside. Combine half of stuffing mix and 1/2 stick margarine, melted; blend well. Combine half of the stuffing mixture all all of the squash mixture. Spoon into a 2-quart casserole. Top with remaining stuffing mixture. Bake at 375° for 30 minutes. Serves 6.
Batter steak in flour, salt and pepper. Brown on both sides with oil in a heavy skillet. Arrange browned meat in casserole dish (do not crowd pieces). Place potatoes, sliced thin, on top of browned steak. Sprinkle with onion soup mix and pour 3 1/2 cups of water over this. Bake at 350°, covered, for 2 hours or until tender.
Brown hamburger meat in a skillet without added fat until meat remains separated. Rinse under hot running water in a colander or strainer to remove excess fat. Shred cabbage, not too fine. Add to skillet with meat. Salt and pepper to taste. Cook over medium heat until cabbage is tender.
Boil milk for five minutes in can in pan of water. Chill overnight. Dissolve gelatin in 1 1/4 cups boiling water and add sugar, salt, lemon juice and rind. Beat milk until stiff and whip gelatin mixture into it.
Wash beans. Place beans in 15-quart pot with water to just cover. Boil the beans until very tender and soupy, adding water as needed, for approximately 4 hours. Add remaining ingredients. Simmer for 1 hour. May be frozen. Makes 12 quarts.
Mix all ingredients well. Bake in a 9-inch pie shell. Bake at 325° until golden brown.
Mix all ingredients together. Spread mixture on each tortilla and roll tortilla up and stick toothpick through to keep in rolled position. Put in refrigerator to chill 2 hours.	Remove from refrigerator and slice each tortilla so that each slice looks like a pinwheel. Each tortilla should be sliced in approximately 10 pinwheels. Serve with salsa for dipping.
Preheat oven to 350°. Score an X in chestnuts and roast for 10 to 15 minutes. Remove from oven; cool, peel and coarsely chop. Set aside. Cook bacon and butter over medium heat until bacon is crisp. Reduce heat to low. Add onion, carrot and shallots. Stir and allow vegetables to cook slowly for about 5 minutes, without browning. Add chestnuts and stir for 1 minute. Increase heat and add brandy, wine and broth. Simmer for 20 minutes. Puree in processor or blender. Return to low heat. Stir in cream and wild rice. Season to taste.
Boil and mash potatoes. Add water, salt and cream. Let come to a boil and serve at once with salt wafers. Serves 4 people.
Mix Jello and boiling water. Add cranberry juice, lemonade and cold water. Add ginger ale or lemon lime soda when ready to serve. Yield: 25 servings.
Brown ground beef with onions and drain. Add all other ingredients and cook for 35 to 40 minutes.
Thaw frozen bread dough. Cut each loaf lengthwise, then in small pieces. Roll each piece in melted margarine and garlic powder. Place pieces in a well-greased Bundt pan; let rise to top of pan. Bake at 350° for 20 minutes. (Burns easily, watch.) Turn over onto plate. Serve warm. (Good with lasagna, etc.)
Grind the cucumbers, onions and peppers; mix together with the salt and 2 quarts boiling water. Let stand for 1 hour; drain well. Add spices, vinegar and sugar. Boil for 1/2 hour. Add a few drops of green food coloring. Seal hot. Yields 6 to 8 pints.
Mix together the milk, yeast and about 1/3 of the flour. Beat well and let stand 1 hour. Stir in the sugar, salt, butter, eggs and cardamom seed; beat well. Add the rest of the flour and knead the dough thoroughly. Let rise until double in size. Shape in loaves or rolls and let rise again. Bake at 375° to 400° for 30 minutes.
Crush half the macaroons and sprinkle in the bottom of an oiled 8 to 10-inch spring-form pan. Slightly soften coffee ice cream and spread evenly over macaroons. Drizzle with 2 tablespoons chocolate sauce. Crush remaining macaroons and spread on top of coffee ice cream. Soften chocolate chip ice cream and spread evenly over second layer of macaroons. Drizzle with 2 tablespoons chocolate sauce. Spread crushed Heath bars on top. Freeze for 4 to 5 hours. Remove from pan and leave at room temperature 5 minutes before serving. Serve with remaining chocolate sauce. Serves 6 to 8.
In saucepan, heat soup. Mix gelatine in 4 tablespoons water until dissolved and add to soup. Stir in the cream cheese until blended. Let	cool. Add all the other ingredients to the soup mixture. Pour into oiled mold. Chill overnight. Can be served with crackers or on lettuce leaves.
Melt oleo in 13 x 9-inch pan. Put chicken over oleo. Mix soup and broth; pour over chicken. Pour vegetables over mixture. Mix milk and Bisquick; pour over pie. Cook at 425° for 25 minutes or until done. Serves 6 to 8.
Fry bacon; mix all ingredients well. Add bacon. Put in crock-pot on high for 3 hours or bake for 1 hour at 350°.
Wash and soak 2 cups of 15 bean mix overnight. Drain. Add ham pieces, 1 tablespoon salt, 3 quarts water, parsley, 3 celery stalks, bay leaves and thyme. Bring to a boil. Simmer for 2 1/2 to 3 hours. Add water as needed. Add tomatoes, onions, garlic, 6 celery stalks and peppers. Cook, uncovered, for 1 1/2 hours to creamy stage. Cook chicken pieces and broth to other mixture. Add this to soup about 1 1/2 hours before soup is done.
Mix all the ingredients in a bowl. Put into 13 x 9-inch pan and bake at 350° for 25 minutes or until top is lightly browned.
Line 8 or 9-inch square pan with foil; set aside. In the microwave, melt chocolate chips, 2 tablespoons butter, sweetened condensed milk, vanilla and salt all together. Remove from microwave; stir in nuts. Spread evenly into prepared pan. In the microwave, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge. With table knife, swirl through fudge. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Makes about 5 dozen pieces or 2 pounds.
Dissolve yeast in water. Melt margarine, pour in yeast water. Add sugar. Beat eggs, add to mixture. Add flour cup at a time. Bake in greased muffin pan 20-25 minutes.
Put chicken in bottom of a large casserole dish, set aside. Combine veg-all, chicken broth in a pan. Cook to thicken. Add milk and flour mixture if mixture does not thicken. Pour on chicken, set aside. Roll crescent rolls out on a cookie sheet, toast on each side, (one side darker than the other). Put on chicken mixture. Bake at 350 degree for 20 minutes.
Mix all ingredients thoroughly and store in a covered container. Use 2 teaspoons to 1 cup hot water.
Mix cream cheese and sugar until well blended. Fold in Cool Whip. Put into graham cracker crust. Mix fresh strawberries and strawberry glaze. Pour on top of cream cheese mixture. Refrigerate until firm.
Cream butter with sugar. Stir in 2 squares cooled, melted chocolate. Add eggs, one at a time, beating 5 minutes after each addition at high speed. Fold in thawed Cool Whip. Pour into baked pie shell, after it cools. Chill until firm, about 2 hours or freeze.
Combine crackers and margarine and put in 9 x 13-inch baking dish to form a crust. Let ice cream soften at room temperature, then add vanilla pudding mix and milk to ice cream. Blend well with mixer. Cover the crust with ice cream mixture and let set in the refrigerator. After set, spread Cool Whip and drizzle chocolate syrup over the top. Sprinkle with nuts, sprinkles, cherries or strawberries. Set in refrigerator and serve cold.
Mix flour, oleo and pecans and pat in pan. Bake at 375° for 20 minutes. Mix cream cheese, powdered sugar and Cool Whip and spread on cooled crust and chill 1 hour. Mix pudding and milk and spread on cream cheese layer. Spread other 1/2 package Cool Whip over pudding. Sprinkle with 1/2 cup pecans.
Slice onion in bottom of baking dish. Salt and pepper chicken and flour well; place on top of onion, skin side up.
Mix sugar, syrup and butter in heavy saucepan. Bring to a boil and cook for 5 minutes. Remove from heat. Add soda, cream of tartar and salt. Immediately pour over popped corn. Mix lightly but thoroughly. Place in a large roaster and bake at 200° for 1 hour. Pour on waxed paper and separate grains. Yields 20 servings. Store in airtight container.
Melt butter or margarine and chocolate on lowest heat. Beat eggs. Add sugar, flour and chocolate mixture. Cool. Mix well. Add vanilla. Put in 12 paper baking cups. Bake 25 to 30 minutes at 350°.
Preheat oven to 450°. Line pie pan with rolled out dough. Prick dough all over with fork and cover with a piece of foil and dry beans or pie weights. Bake 5 minutes; remove foil and bake 3 to 4 minutes more or until it begins to brown. Remove from oven and reduce heat to 375°. Thoroughly mix sugar, flour and salt. Pour into half-baked pie shell and spread evenly across bottom.
Preheat oven to 350°. On a baking sheet, spread nuts and toast in middle of oven until golden, about 10 minutes. While nuts are toasting, in a large bowl, toss together remaining ingredients. Toss nuts with rosemary mixture and serve warm. Makes about 4 cups.
Sprinkle 2 cups stuffing cubes over bottom of greased 8 x 8 x 2-inch baking dish. Layer turkey, celery and onion over cubes. Top with remaining cubes. In large mixing bowl, beat together remaining ingredients until well blended. Blend in soup, milk and poultry seasoning. Pour over stuffing mixture in dish. Refrigerate several hours or overnight. Bake in 350° oven for 50 to 60 minutes.
Get out tortilla. Slice approximately 3 slices of cheese. Place cheese slices on tortilla. Place tortilla and cheese on a plate. Put in microwave for 30 seconds or until cheese is melted. You can either roll up or fold in half vertically, then horizontally.
Combine peanut butter, margarine and honey in medium bowl. Stir in milk powder and raisins. Add cereal until all pieces are evenly coated. Drop by 1 teaspoon cereal mixture into coconut; roll into a ball. Repeat. Store in airtight container in refrigerator.
Mix tomatoes and salt. Let stand 12 hours. Drain. Heat vinegar, sugars and spices to boiling. Pour in 4-quart saucepan. Add sliced onions to hot vinegar; mix and boil gently 5 minutes. Add tomatoes and peppers. Bring slowly to boiling and simmer 5 minutes. Stir occasionally. Makes 9 half pints.
Cut round steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Place onions in bottom of crock-pot; add meat. Top with carrots and celery. Cover with tomato sauce. Cook on low 8 to 10 hours or high 3 to 5 hours.
Melt chocolate with butter over low heat; stir until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt. Beat in eggs and vanilla. Gradually blend in chocolate mixture; pour in pie shell. Mix coconut and pecans; sprinkle over chocolate filling. Bake at 375° for 45 minutes. Cool at least 4 hours before serving.
Slice squash. Boil until tender in water that doesn't quite cover the squash. Boil until all the water is gone (using just a little water). Mash squash, salt and pepper. Brown meat with onion until done (drain). Add to squash, bread crumbs, meat, cheese and egg. Butter a baking dish. Bake at 350° for 25 minutes. Add a small amount of Cheddar cheese on top before baking.
Pour oil into a deep, large skillet. Get it hot. Check oil by putting a pinch of flour in the oil. If it sizzles, it's ready. Mix flour, corn meal and salt and pepper together. I use equal amounts. Dip fish in mixture. Place in hot oil. Turn when the fish is light brown, then brown the other side. Take out and drain on paper towel. Eat while hot.
Simmer but do not stir zucchini and lemon juice until clear. Add nutmeg, cinnamon and sugar. Blend well. Set this mixture aside.
Bake German chocolate cake as directed on box, cool slightly. With a wooden spoon poke holes in cake. Pour the Eagle Brand milk then the caramel topping over cake and cool completely. When cool, top with the Cool Whip and then the crushed Heath bars.
Cut tomatoes into 1/2-inch crosswise slices. Mix flour, salt and pepper; dip both sides of tomato slices into mixture. Heat shortening in a skillet until sizzling hot; put in tomatoes and cook quickly until browned on underside. Turn tomatoes carefully; reduce heat and cook until thoroughly hot and soft through center. Remove to a hot platter and serve. Yield: 4 servings.
Preheat oven to 375°. In large bowl, combine soup, sour cream, milk, seasoned salt, vegetables, 1/2 cup cheese and 1/2 cup French fried onions. Spoon into an 8 x 12-inch baking dish. Bake, covered, at 375° for 40 minutes or until vegetables are tender. Top with remaining cheese and onions; bake, uncovered, 3 minutes or until onions are golden brown. Makes 8 to 10 servings.
Bake in Bundt cake pan in oven at 325° for 45 minutes.
Steam sliced carrots (salted) until nearly done. Heat sauce ingredients; pour over drained carrots, pepper and onion. Marinate in refrigerator. Keeps a long time.
Cook peaches to soften and crush with spoon. Add pineapple. Add sugar. Boil for 15 minutes. Remove from heat and add jello. Stir until dissolved. Pour into jars with lids. Let cool to room temperature and store in freezer until ready to use. Makes 5 to 6 pints.
Preheat oven to 350°. Toast English muffins lightly and spread with mayonnaise. Place tomato on muffin and salt, then mound crabmeat, salt and pepper. Top with Colby cheese. Bake at 350° for about 5 minutes or until cheese is melted. Serves 1.
Combine all ingredients and simmer only for about 2 hours. Do not boil. Add more catsup and salt if vinegar is too strong.
Cook macaroni in boiling water with salt until tender; drain. Add tuna, cheese, onion, margarine, soup and milk. Mix well. Place in baking dish. Bake for 30 minutes in 350° oven.
Beat butter and cream cheese until smooth. Add sugar and beat until light. Add egg yolk, grated orange rind and vanilla. Add flour and salt. Knead into dough. Form into 1 1/2-inch diameter rolls, chill 1 hour or longer. Use dough in cookie gun, or slice and press with bottom of glass (dipped in sugar after each cookie). Bake at 375° for 12 to 15 minutes.
Separate rolls into 4 rectangles. Spread with mustard. Spread with thin layer of sausage. Roll up and chill. Slice each roll into 10 swirls. Place on ungreased pan. Bake at 400° for 15 minutes.