HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix tomato sauce, brown sugar, vinegar and mustard together. Mix egg, onion, crackers, meat, salt and pepper. Shape meat into oval loaf. Place in shallow baking dish. Pour rest of tomato sauce mixture on top. Bake at 400° for 45 minutes. Serves 8.
Grate 2 teaspoons peel from lemon; squeeze juice from lemon to make 1/4 cup. In a small bowl, with wire whisk or fork, mix lemon peel, lemon juice, olive oil and remaining ingredients. Pour dressing over salad greens (spinach, Boston lettuce, Belgian endives) and sliced mushrooms. Gently toss to mix well.
Combine sugar, salt and cornstarch in saucepan. Stir in water gradually. Cook over medium heat until thickened, stirring constantly. Remove from heat and add gelatin powder. Stir until dissolved. Stir in lemon juice. Cool glaze. Arrange strawberries in baked pie shell. Pour glaze over berries and refrigerate until set, about 4 hours. Top with Cool Whip before serving.
Remove top and seeds from peppers and parboil 5 minutes; drain. Combine remaining ingredients except bacon slices. Stuff peppers and stand upright in greased baking dish. Place bacon strips on top of peppers. Bake at 350° for 1 hour.
Chop dates or persimmons. Add to raisins and nuts. Sift flour, baking powder and salt. Mix thoroughly with fruit. Beat egg yolks. Add sugar and vanilla. Pour over flour and fruit-nut mix. Beat egg whites until stiff and fold in fruit. Bake in tube pan for 1 hour at 350°.
Separate rolls and press into a 9 x 13-inch pan sprayed with Pam. Bake 8 to 10 minutes at 350°, or until brown. Cool. Combine cream cheese, sour cream and dressing mix. Beat until smooth. Spread on crust. Chop all vegetables fine. Sprinkle on cream cheese. Chill.
Mix and put in unbaked pie shell; top with pecans. Bake at 325° for 45 minutes. Serves 1 pie.
Combine cheese, sherry, curry and salt. Blend well. Stir in chutney; chill. Turn into dish. Top with chives.
Combine beef, rice, onion, chili powder and salt. Mix well. Divide into 8 equal portions. Cut the stiff ridge from the back of each cabbage leaf. Cook leaves in boiling water, 2 at a time, just until they are limp; drain well. Place one portion of the meat mixture at stem end of each cabbage leaf and roll up, folding the sides of the leaves over meat mixture. Arrange rolls in plastic container with fitted lid. Seal and freeze. When ready to use, arrange frozen cabbage rolls in large frying pan.
Mix together chicken, soup, gravy, water chestnuts, pimento and onion. Heap as much as you can on slice of bread. Cover with top slice of bread. Wrap each sandwich in foil and freeze. When ready to serve (do not defrost) dip each sandwich in mixture made from combining beaten eggs and milk, then in crushed potato chips. Bake on well-buttered cookie sheet at 300° for 1 hour. Serves 8 to 11 people. Can be prepared ahead. Total cooking time: 1 hour, uncovered.
Combine beans, soup, milk, pepper and 1/2 can of onions. Pour into 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with the remaining onions and bake 5 minutes longer. Serves 6.
Put sliced cucumbers in stone jar. Add salt to 1 gallon boiling water. Pour over cucumbers. Let stand for 1 week. Drain and wash cucumbers. Add alum to 1 gallon boiling water. Pour over cucumbers. Let stand for 24 hours. Drain and wash.
Boil hard for 20 minutes. Then simmer until peas are done which should be 2 hours. Serve with hot corn bread and butter. Serves 6.
Saute onion with ground beef for 10 minutes or until onions are tender. Stir in enchilada sauce and water. Add salt to taste. Simmer 5 minutes. Stir in corn chips. Cover and let stand 5 minutes. Sprinkle with grated Cheddar cheese. Makes 4 servings.
Saute onions in fat until soft and golden (approximately 10 minutes). Add all other ingredients. Cover and cook gently until cabbage is tender, about 20 to 25 minutes.
Mix dry ingredients together. Add raisins, butter and beaten eggs; mix well. Add buttermilk; blend together. Pour into a well-greased iron skillet or baking tin. Bake at 375° for 1 hour or until golden brown.
Melt chocolate and margarine in a 2-quart saucepan. Add condensed milk. Blend in flour, vanilla and pecans. Drop onto greased cookie sheet. Bake in preheated 350° oven for 6 to 9 minutes. Remove while cookies look underbaked. Do not overbake. Makes 6 dozen.
Brown sausage and cook noodles. Mix sausage, noodles and soup in large bowl or casserole dish. Grate cheese on top. Cook until cheese is melted.
Cream shortening and sugar. Add eggs and bananas and mix well. Mix flour, salt and soda. Add flour and sour milk alternately to first mixture. Stir in nuts and beat well. Bake in greased loaf pan at 350° for 1 hour.
Drain bean sprouts; soak in cold water. Put small amount of oil in 4-quart pan. Cook cabbage, onions and celery until slightly brown. Add hamburger and other ingredients. Drain water from bean sprouts; add sprouts to pan. Cook on low heat for 15 minutes or until heated thoroughly. May add soy sauce, if you like.
Beat egg yolks to lemon yellow color. Add sugar. Gradually add flour and water alternately. Add baking powder and salt. Beat after each addition. Beat egg whites until they form a peak. Fold into batter. Bake in a tube pan at 350° for 1 hour.
Combine all ingredients and blend well. Drop by teaspoon onto lightly greased cookie sheet. Bake at 425° for 10 to 12 minutes or until brown.
Cream together all ingredients and pour into unbaked pie shells (not the deep-dish). Bake in 400° oven for 25 to 35 minutes. Makes 3 or 4 pies.
Mix and store in airtight container. Mix 1 or 2 teaspoons per cup of hot water.
Brown hamburger and drain. Add dry taco seasoning, onion and water. Stir to mix. Crush taco flavored Doritos and put in bottom of 8 x 8-inch pan. Spread hamburger mixture over Doritos. Spread tomato over hamburger. Spread shredded lettuce over tomato. Mix cheese soup with milk and pour over lettuce. Top with shredded Cheddar and Mozzarella cheese. Bake at 350° for 15 to 20 minutes.
Crush corn chips and place in bottom of a small casserole dish. Top with beans, corn, peppers, onions, salsa and cheese, in that order. Microwave for 8 to 10 minutes, or bake at 350° for 20 to 25 minutes. Serves 4.
Dip both sides of pork chops in taco sauce, then in crushed tortilla chips. Coat both sides well. Place in a greased baking dish. Cover with foil. Bake in oven at 350° for 1 hour and 15 minutes, or until tender. Remove from dish with turner. Serves 4.
Boil sugar, water and lemon juice for 3 minutes. Cool. Combine with tea, vanilla and almond extracts. Immediately before serving, add ginger ale and pour over chipped ice. Yield: 1 gallon.
Combine all except cheese, potato chips and almonds. Place in large rectangular dish. Top with cheese, chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 20 to 25 minutes. Serves 8.
Mix the oil, soy sauce and garlic; pour over steak in bowl. Let stand at least 1 hour. Brown meat in oil sauce in heavy pan. Add onion and celery; cook for 5 to 10 minutes over low heat. Mix cornstarch and water (1/4 cup). Add to pan; stir well until thick. Add tomatoes and cook until steak is tender. Add sweet pepper; cook until pepper is barely done. Serve over boiled rice.
Scald milk. Stir in molasses, sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large, warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture. Add 1 cup of whole wheat flour and 1 cup of white flour. Beat until smooth. Add enough of each kind of remaining flour to make a soft dough. Turn out on lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in place free from draft until doubled in bulk, about 40 minutes. Punch down and shape into desired rolls, dividing dough in half or thirds. Brush lightly with melted margarine. Cover. Let rise in warm place free from draft until doubled in bulk, about 30 minutes. Bake in hot oven (400°) about 15 minutes. Serve warm.
Layer vegetables in bowl in order listed. Mix together mayonnaise and sugar; spread over top of peas. Spread a bag of shredded cheddar cheese over the mayonnaise layer. Sprinkle bacon bits on top. Cover and refrigerate overnight. Prior to serving, mix together.
Beat first 7 ingredients 2 minutes in small bowl and pour into greased 9 or 10-inch pie pan. Place 15 to 20 ounce can of peaches or pineapple on top of batter (drain fruit well and reserve juice). Combine cream cheese, 1/2 cup sugar and juice. Beat for 2 minutes and spoon on top of peaches 1-inch from edge. Combine 1 tablespoon of sugar, 1/2 teaspoon of cinnamon and sprinkle over cream cheese. Bake at 350° for 30 to 35 minutes until crust is golden brown. Filling will appear soft.
In saucepan, combine sugar, margarine and milk and bring to a boil, stirring constantly, to prevent scorching. Boil for 4 minutes and remove from heat. Stir in peanut butter until melted. Add Marshmallow Creme and vanilla. Beat until well blended. Pour into greased 13 x 9-inch pan and refrigerate 24 hours.
Add sugar gradually to beaten eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into gallon freezer and freeze as directed (no cooking).
Brown ground beef and drain; add all other ingredients and cook for 25 to 30 minutes.
Mix sugar, vinegar, and oil with seasoning packet from ramen noodles. Break up ramen noodles into small pieces. Mix all ingredients together.
Mix first 3 ingredients. Let stand 5 minutes. Beat egg yolks, egg, oleo, salt and sugar. Warm buttermilk and soda. Mix all together except flour. Add flour gradually and knead for 8 minutes until a smooth ball. Let rise until double in size. Make crescent rolls or fill with your favorite fruit filling. Let rise again and bake at 400° for 18 to 20 minutes until brown. Brush dough with melted butter each time you let it rise and after baking.
Grease and flour Bundt pan. Spread chopped pecans in bottom of pan. Mix cake mix, pudding, water, oil and eggs well. Pour batter in pan. Bake at 325° for 50 to 60 minutes.
Prepare 1 cup Jack cheese, 1/2 cup chillies, 1/4 cup black olives and 2 tablespoons pimiento. Break up noodles and cook in 3 cups boiling water for 2 minutes. Rinse with cold water and drain. Combine the seasoning from just 1 flavor packet, the Jack cheese, chillies, olives and pimiento with 1 cup sour cream. Spoon into a buttered casserole. Sprinkle with 3/4 cup Cheddar cheese and 1/4 cup Parmesan. Bake at 400° for 20 minutes or until brown and bubbly.
Preheat oven to 350°. Coat inside of baking pan with butter. Melt your 2 cubes butter slowly on low burner. Watch out! It is easy to burn. In your mixing bowl, stir cocoa and sugar together, then stir in melted butter. Add the eggs and vanilla; stir again. Now add the flour. Mix just until smooth. Scrape the mixture into greased 8 x 8-inch pan. Spread out with spatula. Bake at 350°. Bake just until the brownies begin to pull away from side of the pan, 40 minutes.
Prepare cake mix as directed on package, except add almond extract with the water. Pour into pan. Bake and cool as directed. Remove from pan.
Cook shells; drain. Add chopped eggs, black olives, mayonnaise and mustard. Season to taste.
Cook noodles by directions on package. Cool. Mix in other ingredients; chill and serve. Very low fat. Serves 2 or 3 people.
Mix well. Refrigerate 1 hour or more. Roll, using as little flour as possible, and cut into favorite shapes. May sprinkle sugar on top. Bake at 400° for 8 to 9 minutes.
Brown Pork Chops - put in baking dish. Prepare sauce and pour over chops. Bake 1-1/2 hours at 325.
Combine nuts, 1/3 cup sugar and cinnamon. Set aside. Stir together flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream the butter with electric mixer. Gradually add 1 1/2 cups sugar and continue to cream until light and fluffy. Add eggs, beating well after each. Fold in sour cream and vanilla. Gently beat flour mixture into creamed mixture until well blended. Grease and flour a tube or Bundt pan. Spoon 1/3 of the cake batter into pan and sprinkle with 1/3 of the nut mixture. Repeat twice more. Rap bottom of pan against countertop. Bake in preheated 350° oven for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cover top loosely with foil during the last 10 minutes of baking if the top gets too brown. Cool pan on rack 10 minutes, then turn cake onto rack to cool completely, nut side up.
Cook vegetables and spices for 2 hours and put through strainer. Add sugar, oil and cheese. Cook 1 hour and seal.
Mix altogether and spread in 9 x 13 x 2-inch greased Pyrex dish. Cover tightly (aluminum foil). Bake at 325° for 45 minutes. Uncover. Sprinkle topping mixture.
Mix graham cracker crumbs and margarine (melted). Mix well and press into dish.
Combine tomato sauce, brown sugar, vinegar and mustard in a small bowl. Set aside. Combine egg, onion, cracker crumbs, ground beef, salt and pepper in a mixing bowl. Add 1/2 of the tomato mixture and blend thoroughly. Shape into an oval loaf pan and place in an oblong micro-proof baking dish. Make a depression in top of loaf. Pour remaining tomato sauce over top of meat. Cook, uncovered, on Medium for 25 to 30 minutes or until center is cooked. Cover meat and let stand about 10 minutes before serving. Makes 6 servings.
Mix all ingredients together and pour in a greased baking dish. Bake for 45 minutes at 400°. The last 10 minutes of baking time, coat top of mixture with crushed corn flakes coated with melted oleo or butter.
Combine oatmeal, whole wheat flour, brown sugar, salt and margarine. Pour boiling water over this and mix well. When mixture is cooled to lukewarm combine yeast and warm water and add to cooled mixture. Sti rin enough flour to make soft dough; knead until smooth. Let rise in greased bowl, then shape into 2 loaves. Let rise, then bake at 325° for 45 minutes.
Mix all together and pat into 13 x 9-inch pan. Melt 1 1/2 bags chocolate chips in microwave and pour onto peanut butter mixture. Refrigerate and cut into squares when firm.
Whip well and store in Tupperware up to 2 weeks. Reheat in oven or microwave.
Cook the onion in the butter until tender. Add the water, carrot, cabbage, celery, green beans, peas, salt and sugar. Cook for 10 minutes. Add the tomatoes and potatoes. Cook 2 more minutes. Sprinkle with the parsley on servings. Serves 6.
Brown meat in oil, along with the next 7 ingredients. Add the remaining ingredients and simmer for about 30 to 45 minutes.
Brown hamburger with	onion and bell pepper. Drain. Put meat in bottom of casserole dish. Brown rice in 1 or 2 tablespoons of butter. Sprinkle	rice evenly over hamburger meat. Salt rice as desired. Put cabbage over rice (more salt if desired). Pour stewed tomatoes with juice over cabbage; then one can water over tomatoes. Top with cheese. Cover casserole and bake at 400° for 1 hour.
Shape meat into loaf 3 inches high on sheet of heavy duty foil. Sprinkle soup over loaf; cover with cream soup. Seal foil by folding over. Bake in shallow pan 1 hour and 20 minutes at 350°. Yields 8 servings. Beef can be used if not thawed, simply bake for longer time.
Shred cabbage and peppers. In a large bowl, combine the cabbage, peppers and onion; set aside.
Mix the pudding with milk, then mix a small amount of pudding into cream	cheese	until smooth. Add all the pudding and the Cool Whip. Crumble in the cookies.
In a large skillet, cook onion rings in butter until tender. Arrange onions in greased 1 1/2-quart baking dish. Sprinkle cheese on top. Blend soup, milk, soy and pepper. Pour over cheese and onions and mix lightly. Arrange buttered bread slices over top. Bake at 350° for 25 minutes, uncovered.
Mix together first 5 dry ingredients. In mixer bowl, beat well eggs, oil, sugars, etc. Then mix in dry ingredients. Set oven for 325°. Grease and flour 2 loaf pans. Divide batter evenly between 2 loaves; bake for approximately 1 hour. Remove from pans immediately. This bread freezes well.
Drain clams; combine sour cream and remaining ingredients. Chill. Serve with crackers, chips or veggies.
Cover bottom of 13 x 9 x 2-inch baking pan with melted butter; top with an even layer of brown sugar. Cut orange slices in half; place in rows on top of sugar. Sprinkle over cranberries; set aside. Cream shortening and sugar together until fluffy; beat in eggs until smooth. Sift together dry ingredients; add to cream mixture alternately with milk and orange juice, beating until smooth. Stir orange peel into batter. Pour over cranberry-orange mixture. Bake at 350° for 45 to 50 minutes or until cake is done. Immediately turn out onto platter or tray. Garnish with whipped cream or ice cream.
Place rice in greased baking dish. Place Chicken on top of rice. Sprinkle seasonings on top of chicken. Mix soup, water and milk and pour on top of chicken. Bake in oven at 375 degrees for 30 minutes or until juices run clear.
Mix ingredients together and refrigerate overnight. Serve cold. Improves with age. You may vary amounts of ingredients to suit your taste.
Beat the powdered milk and cold water until thick (like whipping cream). Add the Crisco and salt; beat until creamy. Add the powdered sugar and vanilla; beat until light and fluffy, about 4 minutes. Refrigerate until ready to use.
Boil and debone chicken. Mix together all ingredients, only use half of the Doritos in the mixture and sprinkle the rest on top of the casserole. Bake at 350° for 1 hour.
Cook, peel and mash potatoes. In saucepan, cook onion in 1/4 cup margarine until tender, but not brown. Stir onion, cottage cheese, parsley and salt into mashed potatoes. Spoon potato mixture into a well-greased 2-quart casserole dish. Drizzle melted margarine over top, if desired.
Brown breakfast sausage. Add a layer of sliced potatoes and a layer of creamed corn. Continue until casserole is full. Put sausage on top. Cover with tomato soup. Bake in oven until done.
Cook and bone chicken and cut into bite size pieces. Cut corn tortillas into 1-inch strips or squares. Combine soups, milk, onion and salsa. Grease a 9 x 13 x 2-inch pan. Arrange 1/2 of the tortillas in pan. Top with half of the chicken, olives and mushrooms. Repeat. Pour soup mixture over all. Top with full pound of cheese. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
For crust: Mix margarine that has been melted with flour. Press into an oblong pan. Sprinkle pecans on top of batter and bake at 350° until lightly browned.
Mix corn, eggs, milk, oil, salt and pepper. Stir in cornbread mix; put in 9 x 9-inch or 1 1/2-quart size baking pan. Top with cheese. Bake 45 minutes at 350°; let set a few minutes after removing from oven.
Combine sugar, oil, eggs and vanilla in mixing bowl. Mix well. Add flour. Mix well. Add apples. Mix well. Pour in nuts. Pour in greased 8 x 12 x 2-inch pan. Cook for 1 to 1 1/2 hours on 350°. Sprinkle with nuts when done.
Mix all ingredients, except meat and salsa, in shallow glass or plastic dish. Add meat; turn to coat with marinade. Cover and refrigerate at least 2 hours, but no longer than 4 hours, turning once.
Brown meat in saucepan. Combine soups, taco sauce and milk. Crush chips in bag. Layer meat, Doritos and sauce until all gone. Top with grated cheese. Bake at 350° until cheese bubbles.
Cook ground beef in butter until the redness is gone. Mix all ingredients together. Salt to taste and bake at 400° about 30 minutes.
Add flour, baking powder and salt to first 5 ingredients. Add nuts. Refrigerate overnight.
Cream butter and sugar; add eggs. Stir in cocoa, flour and vanilla. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for approximately 25 minutes. Cool. Spread Marshmallow Creme over the brownies. In small pan, melt peanut butter and chocolate chips over low heat. (Can be done in a microwave.) Remove from heat and stir in cereal. Spread over marshmallow layer. Chill before cutting. Store in refrigerator.
Remove sausage from casing and crumble. In large skillet, melt butter. Add sausage, onion, mushrooms and garlic. Saute until tender, about 5 minutes. Stir in rice and saute until rice is lightly browned. Add chicken broth, wine or sherry. Cover and simmer 20 minutes or until rice is tender.
Mix cake mix, eggs and milk; set aside. Mix cream cheese, sugar and eggs until smooth. Line cupcake tins with paper cups. Fill cups with rounded teaspoonful of cake mix, then cream mixture, then cake mix. Bake in 350° oven for 20 to 25 minutes. Makes 18 cupcakes. Frost with your favorite icing.
Saute onion and celery in margarine. Heat broth and soups and pour over crumbs; mix. Add onions and celery; season to taste. If needed, add boiling water to moisten. Grease casserole dish. Alternate layers of the chicken and the dressing mixture, beginning and ending with the dressing. Bake about 45 minutes at 350°.
Put tomatoes briefly into hot water. Remove skin and cut in halves. Chop onions. Wash, dry and chop herbs. Rub meat with salt and pepper.
Cut salt pork into cubes and saute with chopped onion. Add crushed tomatoes and 4 cans of water. Add beef bouillon cubes. Bring to a gentle boil. Reduce heat and cook for about 10 minutes. Return to gentle boil and add rice. Simmer for just a little while.
Preheat oven to 325°. Butter an 8-inch spring-form pan; sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold in onions. Pour mixture into pan and sprinkle with walnuts. Bake for 1 hour. Cool and chill overnight. Garnish with parsley and tomato roses or with additional chopped green onions, if desired. Serve at room temperature on crackers. Makes 20 servings.
Mix cream cheese, 1 cup chopped pecans, crushed pineapple, bell pepper, onion, seasoned salt and Tabasco sauce and make into a ball. Roll in cup chopped pecans and serve with crackers.
Brown chicken in 2 tablespoons oil. Season with salt and pepper. Remove chicken. Set aside. Add onions to skillet. Cook until tender. Stir in paprika.
Add milk and egg and pour over cooked macaroni in 9 x 13-inch pan. Brown hamburger and place on top of macaroni. Mix pizza sauce and tomato soup. Pour over top of hamburger. Cover with shredded cheese. Bake at 350° for 20 minutes.
Combine flour, sugar and salt; mix well. Cut in margarine until mixture resembles coarse meal. Toss apples with water and lemon juice. Spoon into a lightly greased 8-inch square baking dish. Sprinkle flour mixture over apples. Bake, uncovered, at 350° for 35 minutes. Top with cheese; bake an additional 5 minutes.
Heat both soups and tomatoes together. Warm the tortillas. Put chicken in each tortilla and pour some sauce over it. Roll the tortillas and place them in a covered baking dish. Pour the remaining sauce to cover the tortillas. Bake at 350° for 20 minutes.
Have eggs and butter room temperature. Cream butter; add sugar and beat until fluffy. Add eggs one at a time; beat well after each addition. Sift flour 3 times; add gradually to batter. Add flavorings. Bake in well-greased and floured tube pan at 325° for 1 1/2 hours. Cool 4 minutes. Then invert pan.
Cut tender pods of okra. Wash and cut up in iron frying pan with about 5 or 6 tablespoons bacon grease. Salt to taste and cook until tender. Stir often to keep from sticking.
Combine sugar and cocoa in bowl. Melt butter and cheese together in microwave; add peanut butter and vanilla. Pour into dry ingredients and mix thoroughly.
Melt butter in a heavy skillet or saucepan. Add pecans, celery and mushrooms. Cook over low heat, turning often, until pecans are toasted. Add water, bouillon cubes and salt. Bring to a boil. Then add rice slowly. Cover and reduce heat; simmer 25 minutes. Add turkey the last 10 minutes of cooking time.
Mix milk and Dream Whip together; can substitute Cool Whip. Beat cheese and sugar until light. Add remaining ingredients; mix well. Pour into crust. Chill 5 to 6 hours before serving.
Simmer until potatoes become soft. Add green peas and turn off heat and serve as soon as peas are hot through.
Prepare these ingredients: butter, sugar, eggs, flour, baking powder, salt and vanilla. Spread in greased 9 x 13-inch pan. Sprinkle with marshmallows, nuts or coconut and chocolate chips. Bake at 350° for 25 to 30 minutes.