HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak bread in bouillon. Mash bread into meat. Pour barbecue sauce and sweet n' sour into frying pan and mix thoroughly. Form meat into 1-inch balls and dip into cold sauce. Heat sauce on low heat and cook meatballs, turning until all sides are cooked. Simmer in sauce for about 2 hours or until sauce has become thick, dark and glazed. Stir occasionally. Drain off fat. May be frozen and reheated.
Brown meat; drain if necessary. Place in bottom of casserole dish. Mix together onion, soup and drained vegetables. Place in casserole. Top with hash browns. Bake at 350° until hash browns are done and casserole is heated through.
Mix sugar, butter, salt, egg and vinegar. Add coconut, pecans and raisins. Pour into pie shell. Bake at 325° for 35 to 40 minutes.
Mix all ingredients. Add 3 dashes of Tabasco. Place in buttered 11 x 7 baking dish. Bake at 350° for 45 minutes.
Sift together flour, salt, soda, cocoa, sugar and baking powder. Add milk, shortening and egg (nutmeats if desired). Batter will be cake like. Drop by teaspoon on greased cookie sheet. Bake at 425° for 5 to 7 minutes. Can be frosted, sandwiched or plain. Kids love them.
Cream the butter and sugar until light. Add eggs and beat until fluffy. Fold in chopped nuts. Spread over crumb layer.
Drain and flake salmon; remove all bones. Combine salmon with next 6 ingredients. Mix thoroughly. Chill for one day. Then mold by hand in a log shape and roll in pecans, salt and parsley mixture. Make design on top of log roll with sliced green olives with pimento centers, and surround log roll on tray with fresh parsley to accent same.
Melt caramels and 1/4 cup evaporated milk. Keep warm. Mix cake mix, butter and 3/4 cup evaporated milk. Place a little less than half the cake mixture in a greased 9 x 12-inch pan. Bake at 350° for 10 minutes. Pour melted caramels over cake and sprinkle nuts and chips on top. Spread other half of cake mixture over the top and bake for 15 minutes.
Cook beans until tender. Fry	bacon.	Pour off excess grease. Add rest of ingredients and mix well. Add to beans and bake until heated through.
Serve with fresh vegetables. Recipe can be cut in half and makes 2 cups. Good for 2 weeks.
Mix brown sugar, nuts and flour together in a bowl. Stir in melted butter and mix with your hands until light and crumbly. Remove 1 cup of mixture to be used later as a topping. Place remainder in an 8-inch square pan and press firmly. Bake at 350° for 12 to 15 minutes. Makes 16 cookie squares.
Cook spinach according to package directions and drain well. Combine with other ingredients. Form into 1-inch balls and place on lightly greased cookie sheet. Chill several hours. Bake in 325° oven for 25 to 30 minutes. (May be frozen before baking.) Makes approximately 36 balls.
Combine cream cheese and sour cream. Place layers of cream cheese mixture and cherry pie filling in sherbet glasses. Refrigerate for 1 hour. Yields 6 to 8 servings.
Mix together; put in a greased pan. Bake at 350° for 35 minutes; remove from oven. Rub with butter or margarine; put back in oven to brown for 15 minutes more.
Make pudding as directed on box. Add crackers, pineapple and bananas. Top with whipped topping; put in refrigerator.
Soak squash, onion and bell pepper in salt, covered with 3 quarts cold water for at least 1 hour. Drain well.
Mix all ingredients except fruits in blender until smooth, about 1 minute. Cover; chill 3 to 4 hours. To serve, mound cheese dip in small bowl and place on tray and surround with fruits.
Brown ground beef, onion and green pepper; add remaining ingredients except cheese. Place in large flat pan; sprinkle with cheese. Let stand overnight to allow flavors to blend. Bake at 350° for 45 minutes. Yields 15 servings.
Combine vegetables in a large bowl. Pour salad dressing over and toss to coat evenly. Refrigerate until serving time. Yields 4 to 6 servings.
Mix onion, lettuce and Cheddar cheese. Add dressing and hot sauce to taste. Crush and add Doritos chips. Slice avocado and add to ingredients. Brown ground meat and add kidney beans and 1/4 teaspoon salt; simmer 10 minutes, then add to cold salad.
Mix all ingredients and put into baking dish. Cover and bake at 350° for 40 minutes.
Cook rice as directed on box. Saute onions in margarine until done. Cook broccoli as directed on package and drain. Mix together broccoli, soup, rice, onion, butter or margarine and cheese. Season with salt and pepper to taste. Place in a 9 x 13-inch ovenproof dish. Bake for 30 to 40 minutes at 350°.
Cook bacon in frying pan until crisp; remove. Add butter, onion and celery to grease in pan; saute until tender. Transfer bacon and this mixture to large pot. Add remaining ingredients (except shrimp, cracker crumbs and sherry); cook slowly for 2 hours, until mixture thickens. Add raw shrimp; cook until shrimp are done. Add cracker crumbs and sherry; serve with fluffy rice. Serves 16.
Place squash in colander. Sprinkle with salt. Let set until all moisture is drained. Then add other ingredients and form in patties; fry in deep fat.
Combine oil, vinegar and seasonings in shallow glass pan. Brush both sides of flank steak with marinade. Let stand in mixture 2 hours. Broil 3 to 5 inches from heat for 5 minutes. Turn. Brush with remaining marinade and broil another 4 minutes. Slice steak diagonally across grain as thin as possible. Spoon pan juices over meat. Serves 4 to 6.
Mix well and pour into Bundt pan. Bake at 350° for 1 hour and 20 minutes.
Thaw, drain and chop spinach. Mix with other ingredients. Scoop out middle of a round pumpernickel loaf of bread. Put dip inside. You can use a container the size of hole in bread to put your dip in. Dip assorted kinds of bread or crackers.
Mix all ingredients into bowl. Add salt and pepper. Grease a casserole dish. Bake at 350° for 1 hour.
In a bowl, combine all ingredients. Transfer to a greased 13 x 9-inch baking dish. Bake, uncovered, at 350° for 30 to 35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 6 to 8 servings.
Pour 1 cup cranberry juice in a saucepan and bring to a boil; add gelatin, stirring until dissolved. Stir in remaining cranberry juice and salt. Chill until slightly thickened. Fold apple, celery and nuts into gelatin mixture. Pour into a 4 cup mold or 6 individual molds. Chill until firm. Unmold and top with mayonnaise, if desired.
Drain cooked squash and add margarine, salt and pepper, jalapeno and milk. Mix and add beaten eggs, onions, cheese and cracker crumbs. Pour into greased casserole. Bake uncovered at 375° for about 40 minutes. Sprinkle with paprika. Makes 8 servings.
Mix Cool Whip and softened cream cheese until fluffy. Blend in lemon juice; add condensed milk. Pour into 2 graham cracker crusts; top with cherry pie filling. Chill.
Combine tomatoes, bread cubes and onion. Heat butter, flour and seasonings in microwave until butter has melted. Add to tomatoes and pour into a greased casserole.
In a bowl, cream butter. Add sugar gradually, beating until light and lemon colored. Add eggs, one at a time, beating well after each addition. Gradually stir in flour and salt. Add brandy. In another bowl, mix together (all) raisins, currants, candied orange peel, walnuts, pecans, citron and candied cherries; add to cake mixture, mixing well. Pour into a greased tube pan (or two small loaf pans). Bake in oven at 325° for 1 hour or until cake tester inserted to the center comes away clean. Insert on cake rack. When cold, sprinkle with brandy; wrap in foil. Store in refrigerator or cool, dry place. Occasionally loosen foil and spoon brandy over the cake. Slice thinly.
Preheat oven to 350°. Grease and flour 9 x 13-inch pan. Mix cake mix, 2 eggs and butter. Batter will be stiff. Pour in cake pan, then mix powdered sugar, remaining 2 eggs and cream cheese. Pour over first layer. Bake 35 to 40 minutes. Cake will sink in middle as it cools.
In a kettle add cream of chicken soup, two cans of water and Good Seasons salad dressing. Bring to boil. Remove from heat. Put 1 cup rice on bottom of casserole dish. Put chicken on top. Cover the chicken and rice with soup mixture. Cover and put in a preheated 350° oven for 1 hour.
Cream the first 4 ingredients well; roll into small balls. Chill for 1 hour. Melt the remaining ingredients in top of double boiler. Stick toothpick into ball, then dip into chocolate and place on wax paper. When all are completed, place in fridge.
Cream butter and sugar. Add eggs; mix well. Add dry ingredients and mix. Batter will be stiff. Stir in apples and nuts. Pour into well buttered tube pan or 2 loaf pans. Bake at 350° for 1 hour. Let cake cool 30 minutes before removing from pan. May use 13 x 9-inch pan; bake at 350° for 30 minutes.
Dunk chicken breasts in egg and water mixture. Roll in breading made of crumbs, cheese, sesame seed and parsley. Bake at 350° for 25 to 30 minutes.
Combine sugar and cornstarch in a small saucepan. Stir in water and lemon juice. Add blueberries; bring to a boil. Reduce heat and simmer 1 to 2 minutes, stirring constantly until clear and thickened. Serve sauce warm over pancakes, ice cream, etc. Yield: 2 cups. Contains approximately 10 calories per tablespoon.
Combine bacon, onion and bell pepper in a large pot in enough water to cook; cook until done. Add cabbage and tomatoes, salt, pepper, vinegar and cayenne. Cook for 45 minutes.
Boil or simmer brown sugar, oleo and white syrup for 4 to 5 minutes. Take off stove and add soda. Pour over corn and stir good. Put in 225° oven for 1 hour. Stir 3 or 4 times. Bake uncovered.
Preheat oven to 350°. Melt the butter; pour into a large mixing bowl and beat in cocoa and sugar. When mixture is smooth, beat in eggs, one at a time, then vanilla. Stir in flour, salt and coconut. Pour into a greased 9 x 13-inch pan and bake for 25 minutes. Let cool in pan on racks and cut into squares. Yield: about 30.
Cook squash until barely tender, cool slightly. Scoop out centers, leaving a shell. Mix scooped out squash and mix with remaining ingredients. Stuff the shells. Bake at 350° until heated.
Beat eggs; add sugar. Then mix in rest of ingredients. Pour in pie shell and bake 30 minutes.
Brown beef and drain. Prepare macaroni according to box directions. Drain Veg-All and partially drain tomatoes. Mix all ingredients together in large casserole dish. Top with cheeses. (Or cheese can be mixed in with other ingredients.) Bake for 20 minutes or until cheese is melted completely at 360°.
In a large bowl with mixer at low speed, beat oleo into creamy consistency and add sugar. Add eggs, one at a time, beating well after each addition. Blend in mashed bananas and lemon juice. Add to banana mixture. Stir in lemon rind. Place in greased pan. Bake at 325° for 1 hour.
Blend and bake in moderate oven until firm. Use as a vegetable or dessert.
Mix all ingredients together. If mixture is too stiff, add a little mayonnaise. Use as a dip or spread on bread for ribbon sandwiches.
Grease 9 x 9-inch pan. Slice apples. Put 1/2 of apples in pan. Combine all ingredients, except apples and juice. Sprinkle 1/2 of mixture on apples. Put remaining sliced apples over the dry mixture. Place remaining apples on top. Sprinkle remaining sugar mixture on top of apples. Drizzle apple juice over top. Bake at 350° for 35 minutes.
Boil chicken, onion, celery and salt in water until chicken is tender. Remove chicken to cool and debone. Strain broth. Reserve 1 cup broth for dough. Add cream of chicken soup and nutmeg to broth. Mix well. Return to heat. Dough: Cut shortening into flour and salt. Beat egg. Add cooled broth and add to flour to make a firm dough. Add more flour, if necessary. Roll dough as thin as possible. Return chicken to broth. Add pepper. Cut dough into desired square or oblong pieces. Add one at a time to broth and chicken (which has been brought to boiling point). Add more water and broth if necessary, so they will be a bit soupy. If too soupy, add a Tbsp. of flour, mixed with a little water. After adding dumplings, simmer for 20 minutes.
Place butter and vanilla in bowl. Beat until mixture is smooth, about 2 minutes. Add gradually the sugar about 30 seconds and continue beating for 1 minute. Add eggs and beat for 30 seconds. Stop and scrape bowl. Sift dry ingredients. Turn mixer to speed and gradually add dry ingredients. Beat about 1 minute. Drop by teaspoons on greased baking sheet about 3-inches apart. Bake at 400° for 6 to 8 minutes. Sprinkle with sugar while hot. Makes about 4 dozen cookies.
Cut up fryer. Salt and paprika it. Saute onion and apple in margarine. Add half and half, curry powder and mushroom soup. Mix well together. Put pieces of chicken in baking dish and pour mixture over it. Bake for 1 1/2 hours at 350°. Serves 4 to 14.
While the kids unwrap the caramels, Mom or Dad prepares a 9 x 13-inch pan (grease and flour). In a large bowl, combine cake mix, melted butter, 1/3 cup evaporated milk and nuts. Stir by hand until mixture holds together. Press half of dough into pan. Bake at 350° for 6 minutes.
Rub roast with salt, pepper, paprika and flour. Cook bacon until crisp; drain on absorbent paper, crumble. Brown roast in baking pan in 3 tablespoons bacon fat. Add gherkins, onion, garlic, water and tomato sauce. Bring to a boil; cover and simmer for 2 1/2 hours until tender. Blend sour cream and pan gravy; heat. Stir in bacon bits and serve with roast. Serves 6.
Mix vinegar, chili powder and onion powder with mayonnaise in small bowl. Add beans and celery; mix well. Soften tortillas in heated frypan for about 1 to 2 minutes. Turn if necessary. Place half of the bean filling onto each tortilla. Top with tomato and lettuce and roll up. Makes 2 servings.
Chop all ingredients that need to be chopped. In a large, plastic or glass bowl, combine all ingredients, except salt, pepper, garlic and Tabasco. Stir well. Add salt, pepper, garlic and Tabasco to taste. Taste with a tortilla chip, otherwise it does not taste right. Serve with lots of tortilla chips and company. Keeps well for one month in a tightly sealed jar.
Cook and drain sausage, crumble. Layer muffins, sausage, eggs, mustard and cheese. You can add other ingredients like onions, peppers, etc. Bake at 350° for 30 minutes until cheese melts.
Mix first 3 ingredients like a pie crust. Dissolve yeast in 1/2 cup of warm water with 1/2 teaspoon of sugar; then add 1/2 cup evaporated milk and 4 egg yolks to flour mixture. Add 1/2 cup sugar and beaten egg whites to walnuts.
Mix pudding and pineapple with juice, sour cream, vanilla and sugar in a deep bowl; beat for one minute on lowest speed. Pour into a pie shell and chill. Top with Cool Whip or whipped cream.
Place apples in baking dish. Mix sugar, cinnamon, flour and oatmeal; sprinkle over apples. Dot very generously with margarine. Bake at 425° about 40 minutes.
Beat pudding mix and milk; set aside. Beat cream cheese and Cool Whip; add pudding mixture. Drain pineapple, then add to pudding mixture; mix in marshmallows. Refrigerate overnight.
Mix the 2 sugars and oil. Add eggs, vanilla, soda and salt; mix well. Add flour, oats and the rest of ingredients.
Cook meat until brown; drain. Add onions and Cheddar cheese. Let melt. Dip corn tortillas in hot grease for 10 seconds. Drain on paper towel. Place meat in tortillas and wrap. Place in baking dish and cover with cheese sauce. Sprinkle rest of grated cheese on top. Bake at 325° for 20 to 25 minutes.
In large skillet, saute onions and green pepper until slightly softened. Push sausage out of casing; brown in same pan. Drain excess fat. Combine all ingredients; heat through. (Or put in large casserole and bake at 400° for 35 to 40 minutes). Makes 12 generous servings.
Place 18 graham cookies in a single layer on a cookie sheet. Now combine remaining ingredients. Blend well and cook, stirring constantly, for 5 minutes or until mixture is thick. Spread mixture over layer of graham crackers. Now put 18 crackers over the mixture. Cover the top layer by combining 1 1/2 cups powdered sugar with vanilla flavoring. Add just enough milk and melted oleo to give good spreading quality. Put in refrigerator until cold. Cut in bars. Tastes like date cookies.
Beat together	first seven ingredients and pour into ungreased 9 x 13-inch pan.	Empty the yellow cake mix over it, breaking any lumps in the mixture. Pour in melted margarine and sprinkle the top	with chopped nuts. Bake at 350° for 1 hour, no	longer. It should be a nice, golden brown. May serve topped with whipped cream if you wish.
Put corn, butter, salt and pepper in saucepan. Heat until warm. Serve with love.
Dissolve each jello (lemon, cherry and lime) in 1 1/2 cups water and chill. Crush crackers and mix with 1/2 cup sugar and butter. Put 1/2 of mix in bottom of oblong dish. Dissolve plain gelatin in 1/4 cup cold water. Heat 1 cup pineapple juice to boiling and add to gelatin; let cool. Whip the cream and add 1/2 cup sugar and vanilla. Fold into the pineapple juice. Cut up jello into cubes and fold into whipped cream mixture. Pour all into cracker lined pan and top with remaining cracker crumbs.
Mix jello, pudding and water in saucepan. Bring to a boil. Boil 2 minutes. Let cool. Add Cool Whip; stir well. Add pineapple (drained well) and oranges (drained well). Stir well. Ready to eat.
Boil chicken for 1 hour. Cut into bite-sized pieces. Mix in all ingredients in the same water that you boiled the chicken in. For dumplings, add more water. Heat until hot and dumplings have cooked, about 20 to 25 minutes over medium heat (covered).
Blend sugar, flour and baking powder together. Mix with eggs, then add butter, milk, vanilla and coconut. Pour into baked pie shell. Bake at 375° for 30 to 35 minutes.
Brown chopped bacon. Add onions and fry until tender. Add sugar, vinegar, garlic powder, dry mustard and sausage. Stir and simmer a few minutes. Add to beans. Do not drain grease. Bake, uncovered, 1 1/2 to 2 hours at 350°. Freezes very well. Makes lots!!!
Saute onions and garlic in oil until soft. Add enough water to make a paste. Add curry powders and let simmer 10 minutes. Add potatoes, tofu and chicken seasoning, covering with water. Cook until potatoes are soft. Just before serving, add last 2 ingredients.
Place margarine in large glass bowl. Microwave about 1 minute on High. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix well until all pieces are coated. Microwave 5 1/2 to 6 1/2 minutes on High or until Chex look toasted. Stir every 2 minutes. Spread on absorbent paper to cool. Yield: 3 1/2 cups.
Mix all ingredients together and put in Pyrex dish. Cook at 350° for 35 to 45 minutes. After its about done, sprinkle cheese on top and melt.
Combine first 3 ingredients, then add last 3 ingredients and mix together. Let stand a day or so.
Have all ingredients at room temperature. Separate eggs. Beat yolks well. Combine sugar and baking powder and add to yolks. Add vanilla and almond extract. Beat the egg whites until stiff, but not dry. Fold into egg yolk mixture. Fold in graham cracker crumbs and walnuts and blend well. Line 2 (9-inch) greased layer pans with wax paper and then pour in mixture. Bake at 325° for 30 to 35 minutes. When cool, spread 1 pint of whipped cream between layers and over top of cake. Pour Butterscotch Sauce over top and let run down sides. Refrigerate at least 3 hours before serving. Serves 20.
In a large mixer bowl, combine 1 1/2 cups of the flour and yeast. Heat the milk, sugar, the 1/4 cup butter and salt just until mixture is warm (120°) and the butter is almost melted, stirring constantly. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can (dough will be soft). Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes). On lightly floured surface, roll half the dough to 12 x 8-inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from a short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture. Slice each dough roll into 8 pieces. Arrange slices, cut side down, in a greased 13 x 9 x 2-inch baking pan. Cover; let rise until nearly double (about 1 hour). Bake rolls in a 350° oven for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut glaze or powder sugar glaze. Serve warm. Makes 16 rolls.
Peel tomatoes and onions; remove seeds from peppers and chop them fine. Stir all together and add salt, sugar, cinnamon, cloves and vinegar. Cook slowly for 45 to 60 minutes or until thick, stirring occasionally. Pour into hot sterilized jars and seal. Makes 4 pints. If desired, add 2 hot red peppers, seeded and chopped.
Cook cauliflower in cup of water. Sprinkle salt on it and cook until tender, uncovered for 10 minutes. Use slotted spoon to remove cauliflower. Reserve cooking water.
Layer 3 pieces of heavy foil crisscross. Melt butter. Place potatoes on foil. Pour butter and cream on top. Sprinkle with salt and pepper. Lay onion slices on top. Sprinkle with cheese. Bake at 325° for 2 1/2 hours.
Bring salted water to boil. Slowly add quick cooking grits (not instant). Return to boil, cover, reduce heat and cook 3 to 5 minutes, stirring occasionally. Remove from heat and add cheese; stir until melted. Add milk, butter, Worcestershire sauce and garlic salt. Mix well. Beat egg in small bowl. Add 1 tablespoon grits mixture until blended and add back to grits. Spoon half of grits into an 8-inch square baking dish, top with one pound of cooked and drained sausage and cover with remaining grits. Cover and chill 8 hours.
Sift flour, sugar, baking powder and salt; stir in corn meal. Add eggs, milk and shortening; beat until just smooth. Pour into greased pan. Bake at 425° for 20 to 25 minutes. I used the cornbread recipe in 1936-1943. At that time, there was a grist mill across Highway 30. The man delivered the meal.
Brown hamburger and drain. Add salt and pepper. Pour half hamburger in casserole dish. Add cubed potatoes, chopped onion and bell pepper. Add remainder of hamburger. Spread 1 can cream of celery soup evenly over hamburger. Cook about 30 minutes at 350°. May add cheese to top and brown.
Peel and slice peaches. Put in crust. Bring sugar, water, cornstarch and salt to a boil. Add Jell-O to boiled mixture. Pour over peaches and refrigerate.
Boil sugar, water, and cornstarch until thickened. Add lemon gelatin (mix with a little water first), butter and coloring. Pour some into baked pie shell. Slice fresh peaches into it. Add more mix. Top with whipped whipping cream.
Brown chops on both sides in oil. Remove. In large casserole dish, place 2 chops on bottom, next onion and potatoes, alternating until all is used, keeping 1 or 2 chops for top.
Put beans, water chestnuts, diced potatoes and diced ham in a casserole dish. Pour mushroom soup over top and bake at 350° for 45 to 60 minutes. About 15 minutes before the end of baking time, add French fried onions and continue baking.
Arrange croutons in baking dish or pie plate. Sprinkle cheese over croutons. Cover and chill overnight. Bake at 350° for 20 to 25 minutes until firm in center.
Beat the eggs and add milk and crumbs. Add the corn, seasoning and butter. Mix together well and pour in a greased casserole. Bake at 400° for 40 minutes.
Put Minute rice and boiling water into casserole (2 to 3 quart) dish and let stand 15 minutes. Brown meat, onion and celery. Place in casserole over rice. Mix together soy sauce, brown sugar and soup; pour over meat. Mix well and bake at 350° for 1/2 hour.
Cream butter and sugar. Beat in egg, lemon juice and lemon rind. Add sifted dry ingredients alternately with milk. Gently fold in berries.
Cream shortening and sugar. Add beaten eggs and peanut butter. Mix well. Sift flour, soda and salt. Add them and vanilla to the mixture. Mix well. Place by small balls (about the size of large walnuts) on cookie sheet. Flatten 2 ways with fork tines. Bake at 350° for 10 minutes.
Mix all juices together with sugar and water. Pour over spices in percolator basket and brew at medium temperature.