HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground beef, eggs, salt, nutmeg, onion, cinnamon, bread crumbs, garlic salt and water. Mix well, then form into round ball. Roll ball in cracker meat into a shape like a hot dog. Brown in a little oil, then put into tomato juice and simmer for 1 hour. (I use Ragu sauce.) To serve, put into hot roll.
Mix flour, sugar and salt in pan. Beat oil and milk. Combine with flour mixture and pat in pie pan. Do not roll out, just pat and form in pie pan. Bake at 425° until golden brown.
Melt butter, peanut butter and chips in double boiler. Cool, then add coconut and marshmallows. Put in 11 x 14-inch pan. Chill and cut. Yields 20 cuts.
Mix dry ingredients in skillet. Add milk slowly and stir until gravy is thick. Serve over fresh bread.
In a food processor fitted with the metal blade, process all ingredients except onion and salsa until pureed. Pour mixture into a bowl; stir in onion and salsa. Cover and refrigerate until chilled. Makes 1 cup.
Mix. Keep in tightly covered container. Add 2 teaspoons per cup of hot water.
Chop onion, pepper and pimentos. Combine with the other ingredients in the order given. Mix well. Pour into a greased casserole dish and bake at 350° for 45 minutes.
If you use the fresh chicken, cook it for about 45 minutes in the oven or grill. Place chicken breasts in a deep baking dish, then add the cream of chicken soup mixed with the water. Cook peppers and onions in a small amount of butter until tender, then spread over the chicken. Add the mushrooms. Sprinkle with the Mozzarella cheese. Bake, covered with foil, for about 1 hour at 375° to 400°.
In Dutch oven, brown roast in hot oil. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger; pour over meat and bring to boil. Reduce heat; cover and simmer until meat is tender, about 2 1/2 to 3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Yields 8 to 10 servings.
Grease tube pan. Put first 3 ingredients in bowl. Mix next 4 ingredients well and make hole in center. Put next 4 ingredients in hole and mix with wooden spoon. Alternate 1/3 batter and some apples until blended. Bake at 350° for 1 to 1 1/4 hours.
Combine ingredients; toss together until blended. Serve with sliced tomatoes and crackers. Serves 4 to 6.
Mix together soups, sour cream, onions and cheese. Melt butter and pour on top. Bake for 1 hour and take out and sprinkle corn flakes over top slow and bake for 15 minutes longer. (Corn flakes, optional.)
Melt shortening into milk while milk is hot. Dissolve yeast into water and add to cooled milk. Add sugar, salt and eggs; mix well. Add flour one cup at a time and knead until dough is stiff and elastic. Let stand 20 minutes. Roll out and cut into desired shape. Cover and let rise until double in size. Bake at 400° until golden brown.
Sift dry ingredients. Cut Crisco in with a pastry blender. Add the rest and mix. Bake at 350°. Makes 1 large pie.
Cook broccoli. Mix soup, broccoli and 1/2 can onions in 1 1/2 qt. casserole dish. Bake for 25 minutes at 250°. Stir; sprinkle remaining onions. Bake for 5 additional minutes.
Prepare chicken. Remove skin and bone. Lightly brown chicken in butter. Remove chicken from pan; set aside. Saute onions, carrots, celery, pepper, mushrooms and garlic. Add chicken, rosemary, salt and chicken stock. Simmer covered 1 hour. Uncover and boil until liquid is not covering chicken (but not gone). Remove chicken and soup. Whisk until smooth. Add cooked rice and cut up chicken. Heat until bubbling. Stir in half and half. Salt and pepper to taste. Serves 8 to 12.
In large mixer bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pie shells. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftover.
Mix first 6 ingredients together. Make a well in flour and add pumpkin, oil and water. Mix until smooth; then add nuts and vanilla. Pour into 3 greased loaf pans. Bake 1 hour at 350°.
Chop onions, bell pepper and celery. Brown in small amount of olive oil. Add ground beef and stir until brown. Drain well. Add remaining ingredients and simmer slowly until most of the liquid has been cooked out. Sauce cannot be cooked too long.
Mix cocoa, flour and sugar. Add egg yolks, milk and butter. Cook until thick. Put in baked pie shell.
Thoroughly mix flour, salt, baking powder and pepper. Beat egg yolk and mix together. Blend in dry ingredients. Beat egg white until foamy. Add sugar. Beat until stiff but not dry. Fold into milk mixture. Dip mushrooms in batter. Drain. Roll in Chex crumbs. Drop a few at a time into deep hot (385°) fat. Fry until golden brown (1 or 2 minutes), turning once. Makes 18 to 20 appetizers.
Combine butter and cream cheese, beating until light and fluffy. Add sugar and vanilla. Beat until smooth. Yields enough for one 4-layer cake.
Mix together in bowl and knead. Mix well. Turn out on well floured board. Roll out to about 1/2-inch thick. Cut with 3 1/2-inch cutter. Brush on melted butter. Bake 10 to 15 minutes in 400° oven.
Place all ingredients in pan and heat over low heat for about 1 hour. Add Cajun spices if not hot enough. Dip meat in sauce after cooking a few minutes. Baste after cooking with more sauce.
Fry bacon until crisp. Break into bits and reserve. In a saucepan place 1/2 cup of juice from clams, 1 1/2 cup water, 4 cups potatoes and 1/2 cup sliced onion. Cook covered about 15 minutes.
Chop parsley and pickle very fine. Add ketchup; stir and add mayonnaise. Blend thoroughly. Keep covered in refrigerator. Keeps indefinitely.
Saute onion and celery in butter. Prepare stuffing mix according to package directions. Cut turkey slices in half. Lightly grease 9 x 13-inch casserole dish, arrange in dish alternating stuffing/turkey slices. May use double 1/2 slices if desired, stands up better. Dilute mushroom soup with 1/4 to 1/2 cup milk and pour over top of casserole. Bake at 350°, uncovered, for approximately 30 minutes.
In a 9 x 13-inch dish, mix together. Crush a bag of Doritos in bottom of a pan. Pour mixture over Doritos. Top with grated cheese. Bake in 325° oven for 30 minutes.
Mix all ingredients. Beat with mixer until well blended. Pour into freezer canister. Fill to line with whole milk. Freeze in mixer. Usually takes 20 to 30 minutes. Makes 4 quarts.
Mix lemon juice and condensed milk and stir until very thick. Add Cool Whip and mix well. Then add remaining ingredients. Pour into pie crusts and chill thoroughly. This makes 2 large pies, each serving about 6. Freezes well also. Serves 12.
Heat oven to 350°. In a bowl combine flour, sugar, baking powder, baking soda and salt. Add banana, buttermilk, shortening, eggs and vanilla. Beat at low speed until combined. Beat at medium speed for 3 minutes.
Saute onions and celery in butter. Cook broccoli as directed; drain and add. Add soup and garlic cheese. Makes 1 quart.
Mix tuna, cracker crumbs, onion and egg together, then form into 4 patties. Preheat oil in skillet. Add patties; brown on both sides. Serve on hamburger buns.
Lay rolls flat on cookie sheet. Bake 8 minutes at 375°. Cool. Mix cream cheese, mayo and dill weed. Spread over cooled crust.
Brown beef. Drain grease. Mix a thin layer of corn bread mix. Then put rest of the ingredients with ground beef over the corn bread, then pour the rest of bread mix over this. Bake until brown, then put cheese on top of bread. Put in oven until cheese melts.
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain. Heat cheese in slow cooker until melted. Stir in ground beef mixture, chili and tomatoes. Cook on low for 2 hours. Serve warm with chips. Yields 100 (1 ounce) servings.
Layer vegetables that have been thawed and drained. Mix soup and cheese. Pour mixture over vegetables. Cover with plastic wrap and microwave for approximately 10 to 15 minutes on High. Add onion rings and microwave an additional 1 to 2 minutes.
Crumble 2 packages of crackers in bottom of dish. Melt margarine, pour over crackers and pat down. Boil chicken until done. Put chunks of chicken on crackers. Mix soups and sour cream together. Heat well. Spread mixture over top of chicken. Put other package of crumbled crackers on top. Then bake at 350° until it starts bubbling. Remove from oven.
For filling: In a medium mixing bowl, combine crab, cheese, mushrooms, crushed wafers, parsley, onion powder and pepper. Drizzle with 1 tablespoon of the butter. Toss to mix. Set aside. Unfold phyllo; spread one of the sheets flat. Brush with butter. Top with another sheet. (Cover remaining phyllo sheets with a damp towel or Saran Wrap while working.) Cut stack of buttered phyllo lengthwise into fourths and crosswise into fifths. You will have 20 (3 1/4-inch) squares.
Combine all ingredients, stirring well. Pour into greased 1-1/2 qt. casserole dish and bake at 350° for 30 minutes.
Mix all ingredients. Pour into large pastry-lined pie pan. Cover with top crust. Bake at 400° for 35 to 40 minutes.
Mix together sugars, shortening, eggs (one at a time) and vanilla. Add rest of ingredients. Spoon onto ungreased cookie sheet. Bake at 350° for 15 minutes.
Put in 2 (9 x 13-inch) cake pans. Bake at 350° for 1 hour; stir often. Cool, package and freeze. I quarter this and use immediately for eating.
Blend together all ingredients in a blender for 20 seconds. Pour into buttered pie plate. Bake at 350° until set.
Sift flour, soda, salt and cinnamon together.	Stir in sugar. Beat eggs and add with remaining ingredients, stirring just to mix well. Bake in two greased and floured 9 x 5 x 3-inch loaf pans at 350° for 1 hour.
Melt butter in saucepan. Add onion; cook over low heat for 4 minutes, stirring frequently. Stir the cornstarch into the skillet; cook 3 minutes more. Add water, clam juice and seasonings; slowly cook for 5 minutes. Add crab meat, shrimp, fish and crab claws; cook until heated through (about 20 minutes on low heat).
Need a 9-inch pie plate. Simmer the clams and lemon juice for 15 minutes. Mince and simmer the other ingredients in the butter until soft. Combine the 2 mixtures. Add 1/2 cup Italian bread crumbs. Top with crumbled Velveeta cheese or grated cheese and coat with paprika. Bake in oven 20 minutes at 350°. Serve with Triscuits or other crackers.
Brown meat and drain. Stir in cream cheese. Add cream of mushroom soup and about 3/4 can of water. Mix in cooked egg noodles. Season with salt and pepper and heat thoroughly before serving.
Beat eggs until light. Gradually add sugar. Blend thoroughly. Fold in sifted dry ingredients. Heat milk and butter. Fold in the hot milk, butter and flavoring. Bake in greased and floured 9-inch layer cake pans in a 400° oven for 25 to 30 minutes. Also bakes well in a tube pan.
Combine sugar, milk, margarine and cocoa; bring to boil. Boil 1 1/2 minutes. Add remaining ingredients. Blend well. Drop on wax paper.
Mix 1 cup of flour with 1 cup of salt in a large mixing bowl. Add water, a little at a time, until it feels like clay. You can also add food coloring to the dough. After you have formed the clay, bake it in the oven at 200°. Check it every 5 minutes until it is hard. You can paint it if you have not colored it. Enjoy!
Blend together with wooden spoon the eggs, sugar and oil until oil is blended. Sift flour, soda, cinnamon and salt. Stir with spoon into egg mixture. Do not overbeat. Fold in diced apples and nuts. Grease a 9 x 13-inch pan lightly. Bake at 350° for 1 hour or until cake leaves side of pan. When cold, sprinkle with powdered sugar.
Cream butter and sugar together. Add eggs and vanilla. Add persimmon pulp. Sift the next 5 ingredients together. Add alternately with milk to sugar mixture. Add raisins and nuts. Put into a greased 13 x 9 baking pan or mold pan. Bake at 375° for 40 to 45 minutes. Serve warm or cold with whipped cream or glaze.
Preheat oven to 350° if using a metal dish; if using a glass dish, preheat oven to 325°. In a 13 x 9-inch baking dish, melt margarine in oven. Sprinkle crumbs over margarine. Pour Eagle Brand milk over crumbs. Top with remaining ingredients; press down firmly. Bake for 25 to 30 minutes, or until lightly browned. Let cool if desired. Cut into bars. Store, loosely covered, at room temperature.
Brown the beef, then add onions, cabbage and celery; cook for 1/2 hour. Add remaining ingredients and cook for 20 minutes. (May also be put in crock-pot.)
Grease bottom only of a 9 x 13-inch pan. Preheat oven to 350°. Mix pecans and coconut and spread in bottom of pan. Prepare cake mix as directed and spoon over pecans and coconut. Mix cream cheese, sugar and vanilla; spoon over cake mix. Bake 45 minutes.
Brown beef, onion and green pepper in small amount of shortening in heavy skillet. Mix in remaining ingredients. Spoon into a 1 3/4-quart greased casserole dish. Bake in oven at 350° for about 30 to 40 minutes. Serves 4 to 6.
Heat together in saucepan the milk and butter. When slightly cooled, beat in the eggs, flour, baking powder and salt; beat until smooth. Melt a little butter in skillet; do not burn. Pour in batter; tilt skillet slightly to cover bottom evenly. Cook for 1 minute. Loosen with spatula; flip and cook other side. Makes 6 good size French Pancakes.
Shape into balls. Put balls into metal 9 x 13-inch cake pan with small amount of water in bottom (no cover). Bake at 400° for 15 minutes. Cover with sauce and bake at 325° for 1 1/2 hours. Baste every 15 minutes.
Cream shortening and add sugar, egg and molasses. Add dry ingredients and hot water alternately. Bake at 350° for 45 to 50 minutes.
Mix well the first 5 ingredients. Add the hot milk, melted butter and vanilla. Mix well and place in an 8 x 8-inch greased baking pan. Bake at 350° for 30 minutes. Serve with strawberries and whipped topping. Serves 12.
Mix grits, water and salt. Cook until done; set aside and cool. Melt oleo and cheese. Add to cooked grits, with egg, milk and garlic powder. Put in greased casserole dish. Sprinkle 1/2 cup cornflakes on top. Bake 35 minutes at 350°. Excellent with ham.
In skillet brown chops on both sides in small amount of hot fat; season with salt and pepper. Layer chops with onion slices. Combine remaining ingredients; pour over chops and cover. Simmer 45 to 60 minutes or until done. Remove chops to platter and spoon sauce over each.
In a heavy-gauge pot, over moderate heat, combine rice, sugar and milk. Cook until rice is tender, approximately 45 minutes. When rice is cooked, remove pot from stove and gradually incorporate eggs. Return to heat and cook thoroughly. Add vanilla and pour into Bain Marie. Chill overnight.
For each salad, place a lettice leaf on plate. Place a chilled pear half, cut side down, on the lettice leaf. Make face on each pear half, using narrow end for the head. Use 2 raisens for eyes, 1 red cinnamon candy for the nose, 2 almonds (without skins) for ears. Add a ball of cottage cheese at the wide end for the bunnys tail.
Cream butter and sugar. Add eggs, then mashed banana. Sift flour, baking powder, baking soda and salt. Add to creamed mixture. Add milk and nuts. Bake at 325°. Fills one 9 x 5-inch loaf pan.
Simmer all ingredients together for at least 30 minutes. The longer it cooks the better it tastes.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted; remove from heat. Add Rice Krispies cereal; stir until well coated. Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool.
Peel and cut eggplant into large cubes. Cook until tender. Drain well. Add beaten egg. Stir well. Add crackers, onion, cheese, oleo and milk. Salt and pepper to taste. Pour in greased casserole. Bake at 350° for 30 minutes.
Cook jello, strawberries and pineapple with water in a large saucepan. Bring to a boil. Pour 1/2 of this mixture into glass dish or bowl. Chill until firm. Spread sour cream on top of set jello. Carefully spoon remaining 1/2 of mixture on top of the sour cream. Chill until set.
Saut chopped celery, bell pepper and onion in two sticks of margarine until brown. Combine with other ingredients in bowl and mix well. Place in crab shells or casserole dish, sprinkle with paprika. Bake at 350 degrees for about 30 minutes or until golden brown.
Place fish fillets in shallow baking dish with water, salt and pepper. Cook until done but still firm. There should still be liquid in the dish. Saute the chopped onion and mushrooms in the butter for 5 minutes. Add liquid from the fish and cook 5 minutes, then thicken with the cream, yolk and parsley mixture. Place fillets on serving dish and pour or spoon sauce over fish.
Combine oil, eggs, sugar and zucchini. Add vanilla and blend well. Mix dry ingredients together. Stir dry ingredients into egg mixture, a small amount at a time. Stir in nuts and raisins. Do not beat. Bake at 325° for 1 hour in small loaf pans or 1 1/2 hours in large cake pan.
In a large creamer, mix olive oil, red wine vinegar, lemon juice and parsley, set aside for flavors to blend. Remove shrimp from freezer. Place in colander and rinse. Rinse tomatoes and lettuce. Tear off bottom of lettuce leaves and discard. Place two whole lettuce leaves per salad plate. Cut off tops and bottoms of slicer tomatoes, cut into three flat rounds. Place three tomato rounds per plate on top of lettuce. Next, divide shrimp into sixths. Place on top of tomatoes. Stir dressing and pour equal amounts onto each salad. Serve immediately.
Boil chicken until tender; remove chicken from pot to cool and save broth. Boil spaghetti noodles in the broth until done; drain. To the cooked noodles, add soup, Ro-Tel tomatoes, cheese, mushrooms, olives and Worcestershire sauce; mix well. Debone chicken and add to noodle mixture. Pour into a 9 x 13-inch baking pan. Cover and bake in a 350° oven for 35 to 45 minutes.
Mix sugar and oil. Add sifted dry ingredients. Add eggs, one at a time, beating well after each addition. Add carrot and nuts. Blend well. Baking time is 55 minutes in a Bundt pan at 375° for the first 20 minutes, then turn oven to 350° It freezes well, too.
Mix well and bake on cookie sheet at 350° for 12 to 15 minutes.
Slice very fine the red cabbage into saucepan. Add the sugar, bacon fat, vinegar, salt, pepper and ground cloves. Simmer for at least 1 hour. You'll find that it improves with longer cooking.
Put first 3 ingredients into saucepan and bring to a boil. Remove from fire and dissolve cream cheese. Then add remaining ingredients. Set aside to cool. Fold Cool Whip into the cooled mixture. Pour into desired dish and sprinkle with English walnuts.
Combine lemon juice, water and salad dressing mix in cruet or jar. Shake well. Add olive oil, Feta cheese and oregano. Shake well. Makes 1 cup.
Cook ground beef and sausage with oregano until done; drain. Add Cheddar cheese soup and tomato soup; simmer 15 minutes. Cook package of egg noodles. Pour all into large casserole dish and mix thoroughly. Sprinkle shredded Cheddar cheese over top. Bake 25 minutes at 325°.
Combine crackers, cheese and spices. Dip fish in butter, then cracker mixture. Bake in Pyrex dish for 30 minutes at 350°.
Heat pineapple and Jell-O. Cool. Blend in Cool Whip, nuts and cheese. Place in mold. Chill.
Mix together all ingredients, except 1 can onion rings. Pour into large, greased, shallow pan. Bake at 350° for 35 minutes. Add remaining can onion rings across top. Bake 20 minutes and serve.
In large saucepan, bring pineapple and syrup to boil. Remove from heat and stir in gelatin. Cool to room temperature. Stir in buttermilk; fold in whipped topping and pecans. Pour into 8-cup molds. Chill 4 hours or overnight. Serves 6 to 8.
Combine first 5 ingredients; mix well. Stir in cheese. Add cooked macaroni. Mix well. Pour into greased 9-inch square baking dish. Preheat oven to 350°. Bake uncovered for 25 minutes or until bubbly.
Mix butter, sugar and egg yolks. Add flour, baking powder and lemon. When done, form small balls. Dip in egg whites which have been slightly beaten. Then roll in ground nuts. Press cherry on top. Bake at 375° for 12 minutes.
Steam or boil green beans and bean sprouts until just tender. Saute onions in oil until golden; add remaining ingredients and bean sprouts cooking liquid. Heat, then add beans and sprouts. Stir to mix and heat through. Serve. Save liquid.
Brown ground beef. Add all other ingredients except Chinese noodles. Bake in covered casserole dish for 30 minutes. Add Chinese noodles to top. Bake 15 minutes longer.
Spread softened cream cheese on tray. Mix together catsup, horseradish and shrimp. Spread over cream cheese. Mix together green onions, green peppers, chopped tomatoes and chopped black olives. Spread over shrimp sauce. Sprinkle Mozzarella cheese over vegetables. Serve with crackers.
Mix 2 tablespoons sugar and 1/2 teaspoon cinnamon for topping.
Boil potato. Cool, peel and chop very fine. Mix and knead potato with powdered sugar until very thick like dough. Pat out dough very thin on wax paper sprinkled with powdered sugar. Spread with creamy peanut butter and sprinkle with chopped walnuts. Roll like jelly roll and slice. Keep covered and at room temperature.
Preheat oven to 425°. Press biscuits in buttered pan. Blend all other ingredients well. Pour into pan. Pour on top cheese. Bake 20 minutes.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan. Bring to a boil, stirring constantly. Continue boiling for 5 minutes over medium heat. Remove from heat. Stir in chocolate pieces until melted. Add marshmallow, vanilla and nuts. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes approximately 3 pounds.
In a small bowl mix until smooth the flour, water and salt. Set aside. In a larger bowl, mix until fine the flour and shortening. Add paste. Mix until smooth. Make into a ball. Cover completely with plastic wrap. Refrigerate.
Cook first 3 ingredients in water. Boil five minutes. Drain. Add next 2 items and stir well. Mix seasoning packet with margarine and add bread crumbs. Mix well. Put 1/2 of mixture (crumb) in 1 1/2-quart casserole. Then put zucchini mixture on top. Lastly, put other half of crumbs and bake at 350° for 45 minutes.
Heat 1 tablespoon oil in skillet. Add chicken. Cook until browned. Remove chicken from skillet. Add soup, 1 1/2 cups water, paprika and pepper. Stir; heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover; cook on low heat 5 minutes or until broccoli and rice are cooked through.
After draining sweet peas, whole kernel corn and mushrooms, combine them with poultry, green onions and Swiss cheese. Spread evenly in a 10-inch lightly greased pie pan. Sprinkle salt evenly over mixture. Beat buttermilk mix, eggs and milk together in mixing bowl until smooth. Pour over ingredients in pie pan. Bake in preheated 400° oven until golden brown, 30 to 35 minutes. Let stand 5 minutes before serving. Serves 6 people.
Cream the shortening and 1 1/2 cup sugar and eggs until fluffy, combine cream of tartar, salt and soda. Stir into creamed mixture, stir in vanilla. Shape into balls. Combine remaining sugar and cinnamon, mixing well. Roll each ball in mixture. Place on ungreased cookie sheet, flatten with fork. Bake 400° for 8 minutes.
Coarsely grind all vegetables and mix together. Let drain for several hours. Add sugar, salt and vinegar. Cook slowly for 30 minutes (simmer). Pack into hot jars and seal. This is good to use as relish on hot dogs or hamburgers or juice from relish may be drained and mayonnaise added to relish for a sandwich spread.
Cut tortillas in 1-inch pieces. Soak in warm chicken broth to soften. Layer tortillas, chicken and onion in a buttered, 3-quart baking pan. Sprinkle with chili powder and garlic salt. Top with cheese. Combine the soups and tomatoes and chilies and pour over the top. Bake at 350° for 45 minutes.
Sift dry ingredients. Blend in shortening. Add cheese, milk, ice water and red hot sauce. Mix slightly and make into stiff dough. Roll about 1/8-inch thick. Cut in narrow strips or with cookie cutter. Roll out narrow, 3/8-inch wide. Bake at 400° about 10 minutes.