HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onions. Drain peas and mix pea juice with celery soup. Put peas, carrots and potatoes in a greased baking dish. Pour celery soup with pea juice over mixture. Add beef, then tomato soup on top. Cover and cook at 350° for 1 hour and 45 minutes. Let stand a few minutes before serving. Leftovers heat up good! Serves 6 to 8.
Melt chocolate and butter over low heat. Cool. Add marshmallows and nuts to chocolate mixture. Shape into 3 rolls, 1 1/2 to 2 inches in diameter. Place on wax paper. Roll each in coconut. Refrigerate overnight. Slice into 1/2-inch slices.
Cook potatoes and onion in water to cover on top of stove. Stir in mushroom soup. Add corned beef. When hot, drop biscuits on and bake at 350° until biscuits are done (about 12 minutes). Lift biscuit to check underneath to see if it is baked.
Blend dry ingredients; add eggs, oil and vanilla. Stir until moistened. Add pineapple, banana and nuts. Stir well. Spray 9 x 13 pan with cooking spray. Spoon mixture into pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Frost with canned whipped cream cheese frosting. Sprinkle with nuts.
Cook macaroni for a few minutes, but not until done. Add soups, other ingredients and 3/4 cup cheese. Mix all ingredients well and place in a greased 2 1/2-quart casserole. Top with remaining 3/4 cup cheese. Bake at 350° for 30 minutes. Serves 8.
Cream the butter and sugar. Add the beaten eggs. Add flour and baking powder. Add pecans and vanilla. Bake in long pan at 325° for 25 minutes.
First follow directions on stuffing and set aside. Cook all other ingredients, except for cheese, together until done; add Stove Top dressing into eggplant mixture. Mix well. Put into buttered casserole pan; add grated cheese on top. Bake at 350 degrees for 30 minutes.
Mix beef, bread crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put into shallow 7 x 10-inch pan. Combine rest of tomato sauce and rest of ingredients. Pour over loaf. Bake at 350° for 1 hour and 15 minutes. Baste occasionally.
Combine all ingredients in blender. Process until smooth. Pour into a small saucepan over low heat, stirring constantly, until thoroughly heated.
Mix all ingredients except Kisses and refrigerate for 2 hours. Wrap 1 tablespoon of dough around Hug or Kiss, wrapping into a ball. Bake at 350° for 20 minutes. Cool slightly. Shake in Baggie with confectioners sugar. Shake when ready to serve.
Prepare brownie mix according to package directions in a lightly greased 9 x 13-inch dish or pan. Let cool. Spread ice cream over the brownies and freeze until hard.
Mix all ingredients; refrigerate overnight covered. Remove from refrigerator 1 hour before baking. Bake 45 minutes covered, then 15 to 25 minutes uncovered at 350°. Let set 15 to 20 minutes before serving. Bake in 10 x 13-inch pan. Serves 12.
Mix jello in boiling water and juice; blend in blender jello, cream cheese, sugar and vanilla. Stir in nuts, pineapple and 7-Up and chill.
Mix cake as directed on package. Pour batter into a greased 9 x 13-inch baking pan. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. Bake at 350° for 35 to 40 minutes or until cake tests done.
Toppings: Add sour cream, salsa, cilantro, additional cheese or tortilla chips, if desired.
Beat eggs. Add sugar and flour. Add syrup, butter and vanilla, then add pecans. Pour into unbaked pie crusts and bake one hour at 325°.
Drain the pineapple, reserving the juice. Mix sugar, flour and 6 tablespoons pineapple juice. Mix well. Add cheese and then the pineapple. Pour into a greased baking dish.
Combine nuts, dates, soda and salt in bowl. Add shortening and boiling water; allow to stand 15 minutes. Stir to blend. Beat eggs slightly and add to date mixture. Do not overmix. Place in a greased 9 x 5 x 3-inch loaf pan. Bake for 1 hour, or until done, at 350°. Turn out onto a wire rack to finish cooling after it has been in pan about an hour.
Cut steak into thin strips. In a large skillet, brown meat in oil using high heat. Add onions and saute until crisp. Blend soup, liquid from mushrooms and garlic salt together. Pour over steak, add mushrooms. Reduce heat and simmer for 1 hour. Serve over a bed of rice.
In large bowl, toss tuna, cheese and onion; spoon into pie shell. In bowl, stir together eggs, mayonnaise and milk. Slowly pour over tuna mixture. Bake at 375° for 50 minutes or until knife inserted in the center comes out clean.
Chop cucumbers fine; add salt; cover cucumbers with ice and let stand for 3 hours. Chop onions and pepper very fine; set aside. In large pot heat vinegar, sugar, turmeric, celery seed and cloves; bring to a boil; add chopped vegetables and simmer 15 minutes. Can and seal.
Cream butter or margarine with sugar. Then add eggs and vanilla. Mix well. Stir in flour, sifted with baking powder and salt. Chill dough if time permits. Working with a handful of dough at a time, add extra flour until dough becomes pliable. Roll to 1/4-inch thickness on a well floured board, then cut into desired shapes. Small cookie cutters work best. Arrange on a large cookie sheet, lightly greased. Sprinkle with sugar and bake at 350° for 10 to 12 minutes.
Preheat oven to 325°. Rub pork loin with olive oil, sprinkle with salt and pepper. Bake on rack, 30 minutes per pound. Remove from oven 30 minutes before done and punch holes in meat. Pour glaze over loin and return to oven for another 30 to 40 minutes. Slice and serve with remaining glaze.
Salt and pepper roughy, let stand 5 minutes. Combine lemon juice and wine, dash of garlic powder and parsley flakes. Marinate roughy in mixture for exactly 10 minutes. Dredge in cracker crumbs and fry in butter until browned on both sides. Serve immediately.
*This is important; it makes all the difference to the taste. If you don't like ginger, it doesn't matter, but add gradually and taste.
Cook and drain ground beef. Stir in tomato paste, onion and seasonings. Cook over low heat for 5 minutes. Place biscuits in a greased muffin tin, pressing to make sure bottom and sides are covered. Spoon 1/4 cup meat mixture into each biscuit-lined cup and then top with cheese. Bake at 400° for 12 minutes.
Cook pineapple juice, sugar and Clear Jell until thick. When cooled, add cream cheese and Cool Whip. Mix together until creamy.
Beat eggs slightly; add sugar, carrots, oil and nuts. Mix well. Mix dry ingredients. Add dry ingredients gradually to carrot mixture and beat until smooth. Turn into ungreased 10-inch tube pan and bake in moderate oven at 350° for 1 hour and 15 minutes or until cake springs back when touched lightly. Cool 10 minutes. Turn out of pan. Cool thoroughly. This cake is like a steamed carrot pudding. May be iced with cream cheese frosting, but excellent without the frosting. We have it every year for Thanksgiving.
Melt butter in a large skillet over medium heat. Saut meat and broccoli until tender. Toss in prepared pasta, then add tomatoes. Stir until hot. Season to taste and add cheese. Serve immediately.
Melt butter and cheese together over low heat. Sift cocoa and powdered sugar; stir into cheese mixture. Stir in vanilla and nuts. Pour into a buttered 9 x 13-inch baking dish and cut into squares when cool. Store in refrigerator.
Toast bread triangles on one side. Mix mayonnaise, cheese and mustard. Spread mayonnaise, cheese and mustard mixture on untoasted side of bread triangle. Place shrimp on top and spread a small amount of additional mayonnaise, cheese and mustard on top. Place under broiler until lightly browned.
Mix together potatoes, white sugar, salt, eggs, margarine and vanilla and spread into shallow baking dish. Mix together brown sugar, flour and pecans; sprinkle over potato mixture and dot with patties of butter or margarine (approximately 1/3 to 1/2 cup). Bake at 350 degrees for 30 minutes.
Cream the cream cheese and butter together; add flour and knead. Cover and put in refrigerator for at least 3 hours. Cut dough into quarters. Roll out on powdered sugar 1/8-inch thick. Cut into 2-inch squares. Fill. Bake at 400° for 12 to 15 minutes.
Melt margarine in pan. In a separate bowl, mix sugar, flour and cocoa. Pour into melted margarine and stir thoroughly. Add eggs, one at a time, heating well after each egg. Add milk, vanilla and nuts, stirring all to blend. Pour into unbaked pie shell and bake at 350° for 40 minutes.
In blender container, add first 4 ingredients; cover. Blend just until smooth. If desired, serve with scoop of ice cream. Makes 2 (8 ounce) servings.
Wash and sort beans. Put in a large pan and cover with cold water. Bring to boil and boil for 2 minutes. Turn off heat, cover and let sit 2 hours. Drain. Put back into pan, cover with water and bring to boil. Reduce heat and simmer until beans are tender, 1 to 2 hours. (Note: You may also cook soaked beans in crock-pot until tender if desired.) Drain water; reserve some. Mash beans to desired consistency. Saute onion, green pepper and garlic in a little vegetable oil. Add to mashed beans along with salt and chili powder. Eat "as is" or use for burritos or tostados.
Remove stems from leaves and wash the leaves. Dip in boiling water for 1 minute to soften if using fresh leaves. (Prepare preserved leaves according to directions.) Wash rice and combine with meat and seasonings. Place leaf under side up and put a spoonful of filling across the stem end. Turn up the stem end, fold over sides and roll tightly to form a cigar. Place extra leaves or lamb bones on the bottom of cooking pot to prevent scorching. Arrange rolls tightly together in layers.
Make filling in medium bowl. Combine fruit, sugar, flour, lemon juice and salt and 1/4 cup water. Turn into 8 x 8 x 2-inch greased baking dish. Dot with butter. May use peaches, apples, blueberries, cherries or blackberries.
Place peeled and sliced onion in saucepan with salt and water. Bring to a boil and cook slowly until onion is almost done. Use skillet large enough for liver to lay flat. Slowly heat bacon grease in skillet while preparing liver. Place slices of liver in plastic bag. Lay flat and lightly chop liver with edge of saucer. Turn. Chop other side to tenderize. Remove from plastic. Dredge liver lightly in flour, salt and pepper. When grease is heated to a sizzle, place liver in skillet. Brown on both sides quickly. Dip onion onto liver slices with a slotted spoon. (Save onion broth for gravy.) Cook onion and liver for several minutes on each side, meantime mixing well, browning onion slightly. Remove liver to warm platter. Spoon onion onto liver. Keep warm.
Stir cottage cheese together until well mixed; add and mix well the jam and ground ginger. Add yogurt and blend well in blender. Serve over bite size chunks of banana, apple, pear and other fruit. Makes about 1 1/2 cups.
Stir constantly sugar, milk and oleo. Bring to boil and boil for 6 to 7 minutes. Remove from heat and add chocolate chips and Marshmallow Creme, pinch of salt, vanilla and nuts (if desired). Stir until all is dissolved and well mixed. Pour onto a greased plate, cool, then cut.
Heat soups, water and margarine. Remove from heat and add mayonnaise. Put rice in casserole dish. Place chicken on top of rice. Add water chestnuts over the chicken, followed by pimentos. Pour hot soup mixture over the chicken. Sprinkle crushed corn flakes over top. Bake 30 to 35 minutes at 350°.
Mix flour, sugar and cocoa. Add a little milk and stir. Separate eggs, saving the whites for topping. Add the egg yolks (beaten) and remaining milk, vanilla, butter and salt. Cook in double boiler until thick. (Consistency is a little thicker than pudding.) Pour the cooked filling into cooked pie crust. Beat reserved egg whites, beating in 8 to 9 tablespoons sugar gradually while beating the whites. Add 1/2 teaspoon vanilla and continue beating until stiff. Spread over filling and brown in oven.
Combine cake mix, eggs, sour cream, oil and Kahlua; beat to blend, then put on medium speed for 3 to 5 minutes. Stir in chocolate chips. Pour into greased and floured Bundt or tube pan. Bake at 350° for 55 to 60 minutes. Cool on rack in pan for 30 minutes; loosen and invert on cake rack. Cool completely.
Combine carrots, celery, onions and tuna. Add remaining ingredients and mix well. Serve cold with raw vegetables or crackers.
Cream eggs, sugar, shortening, vanilla and baking powder. Add flour. Sprinkle with powdered sugar. Bake at 350° for 30 minutes.
Boil chicken and bone. Remove skin. Thaw broccoli. Brown onion. Mix all ingredients together. Put in casserole dish. Let set overnight. Bake at 350° for 45 minutes. Makes 2 casseroles. Freeze one.
Cut hot peeled potatoes in half lengthwise; arrange in shallow baking dish and brush with 2 tablespoons water. Bake at 425° for 15 minutes. Add the remaining 2 tablespoons butter to the applesauce. Pour over sweet potatoes. Bake 15 minutes longer.
Oil a 13 x 9 x 2-inch pan. Using 4 separate bowls, mix each box of jello with 1 cup boiling water and 1/2 cup cold water; set aside. Dissolve 2 packages Knox gelatine with 1/2 cup cold water; set aside for 5 minutes. Boil 2 cups milk in a pan, then add 1 cup sugar until dissolved. Add 2 cups sour cream and 2 teaspoons vanilla. Wait about 5 minutes, then add Knox gelatine mixture to sour cream mix.
Cream butter; add sugar and blend well. Add beaten eggs and applesauce. Toss raisins with a small amount of flour and add along with remaining ingredients. Turn into a greased and floured tube pan and bake for 1 hour at 325°.
Add eggs and sugar to molasses and melted shortening. Add flour, sifted with other dry ingredients. Add hot water last. Bake at 350° for 30 to 40 minutes. Serve warm with Cool Whip or applesauce. Great anytime. Bake in 11 x 7-inch or 9 x 13-inch pan. (My oven only requires 30 minutes for baking.)
Do not pare cucumbers; slice 1/8-inch thick. Add onions and salt. Cover with cracked ice and mix thoroughly. Let stand 3 hours; drain thoroughly. Combine remaining ingredients and bring to a boil. Drop cucumber slices into mixture. Cook until they become transparent. Seal in hot, sterilized jars. Makes 4 pints.
In saucepan, combine the ingredients (except pie shell). Cook on medium heat until it thickens; cool down. Put strawberries in browned pie shell. Pour ingredients somewhat cooled from your saucepan over fresh strawberries. Chill pie; top with whipped cream.
Mix soup mix, sauce, and dressing together. Place chicken breasts in a shallow baking pan. Pour marinade over chicken and bake for 1 hour at 350°.
Mix first 4 ingredients in order, mixing well with each addition. Stir in Cool Whip. Refrigerate. Can be frozen.
Mix the first 2 ingredients together and let stand until needed. Cream together the shortening, sugar and eggs. Add coloring mixture. Add buttermilk and beat 1 minute. Add flour and salt; beat 1 minute. Remove from mixer. Fold in by hand the vinegar and baking soda that has been smoothed together just before adding to cake mixture. Pour into 2 greased and floured 8-inch cake pans. Bake at 350° for 30 to 35 minutes or until done.
Cook noodles as directed on package. Drain. Brown beef and onion. Stir in 1 can pizza sauce, tomato paste, garlic salt and oregano. Simmer 10 minutes.
Sift flour once; measure and sift four times more. Beat egg whites and salt with mixer on low; when foamy white, add cream of tartar and continue to beat on high until stiff peaks form, but not dry. Fold in sugar carefully, 2 tablespoons at a time, then add flavoring. Sift small amount of flour at a time into egg mixture until all is used. Pour batter into an angel food cake pan and bake in slow oven. Begin at 275° for 30 minutes, then increase to 325° for 30 minutes longer.
Cook roast in crock-pot. Drain, pull apart and discard fat. Mix all ingredients and heat in skillet about 15 minutes. Serve or freeze. If frozen, heat in oven.
Toast pine nuts in 350 F oven for 5-10 minutes. In a large glass or stainless steel bowl, whisk together the vinegar, mustard, salt and pepper. Add the oil slowly while whisking. Add the parsley, scallions, tomatoes and mushrooms and toss. Top with roasted pine nuts.
After washing spinach thoroughly, dry each leaf with paper towels. Place in large salad bowl. Toss with oil and vinegar. Add garlic powder, salt and pepper. Toss gently, adding egg. Toss with bacon, cheese, croutons and Worcestershire sauce. Garnish with sliced mushrooms.
Grind or chop bell pepper and onions together. Mix with ground chuck thoroughly. Add Italian dressing and soy sauce to taste. Add salt and pepper and mix. Hand roll meatballs. Spray pan with Pam nonstick spray before cooking. Heat frying pan. Cook meatballs on medium heat until 80 percent done and take up. Do not overcook. Drain excess grease out of pan, but leave contents (meat crumbs) in pan. Pour 2 cups cold water in a bowl and add flour. Stir until texture is smooth and then pour into frying pan. Stir and add water as needed. Gravy should be slightly thick. Add meatballs to gravy and simmer for about 30 minutes with the lid on the pan. Serve over rice or mashed potatoes.
Cut rolls in half. Spread with butter mixture. Layer ham and cheese. Bake at 350° for 10 to 15 minutes.
Mix together in bowl lettuce, carrot, apple and raisins. One or all of the optional ingredients may be added. In another bowl, mix together Miracle Whip, sugar, vinegar and milk. Pour these ingredients over salad and toss until thoroughly covered. Serves 6.
Brown the hamburger in the oleo. Add the salt, pepper, onion and garlic. Stir in the kidney beans. Add the oregano and chili powder. Simmer for 10 minutes longer. Put a generous spoonful of this mixture in each bun and serve with potato chips and pickles.
Heat oil in soup pot. Lightly sweat onions, celery and garlic. Add tomatoes, corn, cumin, pepper, chili powder and chicken stock. Bring to boil, simmer for 15 minutes. Add chicken and cilantro. Adjust seasonings.
Mix all ingredients, except crumbs, and place in buttered casserole dish. Top with crumbs. Bake for 30 minutes. Serves four to six.
Mix first 5 ingredients with spoon until moist. Add chopped nuts. Pour into a 9 x 13-inch baking pan, greased and floured. Bake for 15 minutes in a 325° oven. Remove from oven and "whack" pan on counter 2 or 3 times; be careful and don't break your dish. The cake will have risen during the 15 minutes baking time and hitting the pan on the counter will make it fall a bit. Return to a 300° oven and bake for 25 to 30 minutes more. Let cool a few minutes and cut into bars. Don't make bars too big as they are rich and good.
Measure flour, salt, baking powder and sugar into sifter. Measure shortening and egg whites into Mixmaster bowl. Measure milk and vanilla into cup. Have the shortening at room temperature. Line bottoms of 2 (8-inch) layer pans with paper or grease.
Simmer prunes 5 minutes. Sift dry ingredients together. Add prune mixture and remaining ingredients. Blend thoroughly one minute. Pour into greased and floured pan (8 1/2 x 13 1/2 x 2-inch). Bake about 35 minutes at 350°. Cool and cut in bars. I use powdered sugar icing, but it doesn't need icing.
To make jello, drain juice from pineapple and use as part of cold water additive. Cream the cream cheese. Add the cherries and pineapple. Add the jello. Whip the cream and fold into the pineapple mixture. Pour into an oblong dish and chill overnight in refrigerator.
Combine first 9 ingredients. Cook over medium heat. Stir until cranberries release. Add the rest of the ingredients and simmer 15 minutes. Chill. Keeps about 2 weeks in refrigerator.
Preheat oven to 350°. Combine all ingredients in mixing bowl; mix thoroughly. Spread mixture thinly in sheet cake pan. Bake for 8 minutes. Stir/turn mixture. Bake another 8 minutes. Remove from oven and let cool to room temperature. Turn onto plastic wrap and form into a ball. Refrigerate. Cover with sliced almonds before serving.
Mix together and pour salt, vinegar, tomato cocktail and brown sugar over fish in jars. Seal. Process in pressure cooker at 10 pounds for 90 minutes. This resembles canned salmon and is very good for fish loaf.
Cook onions and beef	until browned. Stir frequently. Add seasonings, tomatoes and celery. Simmer for about 1 hour. Add kidney beans. Simmer about 15 minutes.
Mix together the above ingredients. Spray cookie sheet, drop by spoonful onto cookie sheet and bake for 10 minutes at 350°.
Combine broccoli, bacon, raisins and seeds. Separate onion slices into rings and add to broccoli mixture. Mix mayonnaise, sugar and vinegar in small bowl. Add to broccoli mixture; toss lightly. Chill for 2 hours or overnight.
Melt margarine. Add cheese; stir until melted. Add evaporated milk. Cook over low heat, stirring constantly. Beat well. Add a few caraway seeds; mix thoroughly.
Take Highway 231 south out of Dothan to Highway 109. Turn right. Go to Florida state line, first farm on right past state line. Owned by Mark Nolin. Get about 1 1/2 gallons of green peanuts, about 3/4 matured (not fully mature). Bring home. Put in cast-iron pot with 3 or 4 gallons of water. Add salt to taste. Boil slowly 1 1/2 to 2 hours until peanuts are tender.
Cream shortening and sugar. Add eggs and vanilla. Sift flour, salt, baking powder and soda. Add dry ingredients to creamed mixture along with 2 teaspoons sour milk. Add unpeeled apples and nuts. Bake at 350° for 1 hour.
Toast the breadcrumbs. Cut butter into small pieces. Peel and core apples. Slice thinly.
Brown ground beef; season with salt and pepper. Add onion and bell pepper. Combine with remaining ingredients. Place in casserole dish. Bake 1 hour at 350°. Can also be cooked in slow pot.
Mix all ingredients (except soup and milk) with hands. Roll into balls. Roll in flour, salt and pepper. Brown in frying pan. Pour all grease out of pan except enough to make gravy. Add soup and milk to grease. Thin gravy down with water. Add meatballs back to gravy and simmer for 15 minutes.
In a glass baking dish, layer each of the ingredients. Grate the Cheddar cheese, Monterey Jack and Mozzarella.
Spread crackers to fill cookie sheet completely. Boil oleo and sugar 3 minutes. Remove from heat and stir in nuts. Pour over the crackers and spread. Bake at 325° for 11 minutes. Cool and break into pieces. Let stay in oven until it cools.
Beat 2 minutes the cake mix, cream cheese and milk. Mix in the eggs. Combine. Fold into batter the cranberries, walnuts, sugar and mace. Pour into greased 10 x 4-inch tube or 12-cup Bundt pan. Bake in 350° oven for 60 to 65 minutes. Cool 20 minutes; remove from pan. Dust with confectioners sugar. Yield: one 10-inch cake.
Combine first 6 ingredients in a large bowl. Add the rest of the ingredients. Toss and refrigerate for 24 hours or overnight.
Combine sugar	and cornstarch in medium saucepan. Add butter, lemon rind, lemon	juice and egg yolks. Mix in milk and stir constantly over medium heat until thickened. Cool. Fold in sour cream and fill crust. Refrigerate at least one hour.
Mix all ingredients and form into patties about 1 inch thick. Fry in lightly greased skillet until brown.
Coat nuts in egg whites in which the sugar and spices have been added. Bake at 300° on ungreased cookie sheet for 20 minutes. Separate pieces so they don't stick together.
Cream the shortening and sugar until creamy.	Add the egg and beat into the mixture. Add the flour with the other dry ingredients. Mix well. Add oats, raisins and	nuts. Mixture will be thick. Add the milk. Drop on greased cookie sheet with a teaspoon. Grease the cookie sheet before putting the cookies on it. Bake at 350° until brown.
Remove skin from fish. Cut into small pieces and grind while adding 5 tablespoons water. Beat egg white slightly; add to fish. Add ginger, 1 teaspoon salt, 1 teaspoon wine and cornstarch. Mix well. Form into balls and drop into boiling soup stock. Remove foamy residue from soup. Cut tender greens into 1-inch pieces. Add to soup. Bring to boil; add 1 teaspoon salt, 1 tablespoon wine and monosodium glutamate and serve. Serves 4.
Mix sugar and margarine together. Add eggs one at a time. Add anisette extract and beat until smooth, then add baking powder and flour one cup at a time. Beat and scrape bowl until all is combined smoothly, then roll out into 3 loaves of equal size. Bake in 375° oven until golden color. Remove and slice 1 inch diagonally and put back into 350° oven for a few moments until toasted.