HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in skillet; brown ground beef and drain. Add garlic, salt, pepper, sugar and tomato sauce. Simmer 15 minutes. Cook noodles and drain. Add green onions, cream cheese (cut in cubes) and sour cream. In casserole, make a layer of meat sauce; top with a layer of noodles. Repeat layers, ending with meat sauce. Sprinkle with grated cheese. Bake at 350° for 20 to 25 minutes.
Cream vegetable oil, butter and sugar. Add eggs one at a time, beating after each. Sift flour with baking powder and add alternately with the sour cream to the mixture. Stir in flavoring well and bake for 1 hour and 15 minutes at 350° in a tube pan.
Cook in slices in microwave for 10 to 12 minutes. Top with Prego spaghetti sauce. Heat in microwave 2 to 3 minutes. Proverbs 3:10.
Combine first 3 ingredients and mix well. Add cereal and shape into small balls. Melt chocolate and paraffin in top of double boiler. Dip balls in chocolate mixture with toothpick. Place on waxed paper.
Mix all ingredients together. Pour into ice cream freezer. Mix until it is hard to turn. Make sure to add rock salt.
Crumble chicken into greased pan. Mix soup with broth. Heat until mixed good. Add salt and pepper to taste. Mix flour, buttermilk and butter. Pour soup mixture over chicken. Then pour flour mixture over and cook in 375° oven for 30 to 40 minutes.
Cook macaroni; drain. To make sauce, melt butter in saucepan. Add flour and stir. Remove from heat. Add mustard, Worcestershire, salt and cayenne pepper. Add milk. Put over medium heat, stirring constantly until bubbling and thick. Add sour cream and 1 cup of cheese to sauce. Stir until blended. In an 8-inch square pan, layer 1/2 macaroni, 1/2 sauce and 1/2 cheese. Repeat. Top with bread crumbs. Bake in 350° oven for 30 minutes or until heated through.
In a medium bowl combine bananas and peanut butter. Mix well. Spread 2 tablespoons of mixture onto a graham cracker square. Top with another graham cracker square. Wrap in foil and freeze. Makes 26.
Combine sugar, corn syrup and water in 2-quart pan. Cook until it will form 2 or 3-inch thread. Pour in peanuts. Cook until light brown in color, stirring constantly. Add soda; stir rapidly. Pour on lightly buttered plate. Cool. Break in pieces.
Separate crescent roll dough into two long rectangles. Press to seal perforations. Spread each piece of dough lightly with mustard. Cut sausage in half crosswise. Place each half on a dough rectangle. Carefully pull pastry over sausage and pinch to seal. Trim any extra dough at ends. Place sausage seam side down on ungreased baking pan. Decorate with any remaining dough. Brush with beaten egg. Bake at 375° for 12 to 15 minutes or until golden brown. Cut into 1/2-inch thick slices. Serve warm. Makes 30 appetizers.
Simmer potatoes, onion and celery in 1 1/2 cups water in a covered 2-quart saucepan. Do not drain. Combine Watkins cream soup mix and flour. Add milk and remaining 1 1/2 cups water. Add this mixture slowly to the vegetables while stirring and bring to a full boil, stirring occasionally to prevent scorching. Yields 1 1/2 quarts. Very good!
Oil an 8-inch spring-form pan. Crush 1/2 of the macaroons and spread in bottom of pan. Slightly soften almond ice cream and spread on top of crumbs. Drizzle 4 tablespoons fudge sauce over top. Crush remaining macaroons and spread on top of ice cream. Soften coffee ice cream and spread over second layer of crumbs. Drizzle with 4 more tablespoons of fudge sauce. Freeze. Crush Heath bars and sprinkle on top. Freeze for 4 to 5 hours. Remove torte from pan and place on a serving platter. Let stand at room temperature for 20 minutes. Pass fudge sauce and whipped cream when ready to serve.
In a saucepot melt 4 tablespoons butter with onion. Add 1/2 cup flour; cook. Do not let brown. Gradually add broth, stirring constantly until smooth and thick. Add vegetables, chicken and spices. Pour into a 2-quart glass baking dish. In a medium bowl, stir remaining flour, baking powder and salt. Cut in 1 tablespoon butter until mix is crumbly. Beat egg yolks slightly and add milk. Add flour to mix and stir. Beat egg whites until stiff. Fold into batter. Spread over chicken mix. Bake at 375° for 30 minutes or until golden.
Cut elephant meat into bite-size pieces. This will take about 2 months. Cut vegetables into cubes (another 2 months). Place meat in a pan and cover with 1,000 gallons of brown gravy and simmer for 4 weeks. Garnish with parsley. Will serve 3,800 people. If more are expected, add 2 rabbits. This is not recommended, as very few people like hare in their stew.
Stif flour, baking powder and salt together. Combine egg, milk and oil. Add egg mix to flour mix. Combine cheese and caraway seed, fold into batter. Grease muffin tins and fill 2/3 full. Bake at 400° for 20 to 25 minutes or until golden. Serve warm. Yields 12 muffins.
Combine Bisquick, onion, sugar and herbs. Mix the egg and milk together; beat slightly. Add this, the butter and wine to the dry ingredients. Beat until blended.
Cut dried beef in small pieces. mix all ingredients together. Cut the middle out of the round loaf of Hawaiian bread. Put the mixture in the middle of the bread, wrap in foil and bake at 325 degrees for 1 hr. Serve with Ritz crackers. When the dip is almost gone, cut the bread into pieces and dot the remainder of the dip on it.
Combine all ingredients; store in an airtight container. Yields 3 1/2 cups.
Mix together except save 1/2 package of beef to roll ball in. Chill.
Mix all ingredients together and pour into greased and floured Bundt pan. Bake at 350° for 50 minutes. Do not overbake. Cool and serve.
Put in blender the sugar, tomato soup, vinegar, mustard, Worcestershire sauce, oil, salt and pepper. Cook carrots in boiling water 5 minutes (no longer). Put in ice water to cool.
Mix all ingredients together well. Shape into 1/2-inch balls. Bake at 350° for 15-20 minutes.
Cook pasta; drain and cool. In large bowl, combine pasta, tuna, cucumbers, tomato, celery, green peppers and onions. In a small bowl, blend together dressing, mayonnaise, mustard and seasonings. Add to salad mixture. Toss to coat. Cover and chill.
Place peanut butter in a cup; add honey to peanut butter. Add powdered milk to peanut butter. Add crispy rice cereal. Stir well, then you roll them into balls. Place them in a tray and refrigerate until ready to eat.
Drain and rinse sauerkraut. Cut Polish sausage into 1-inch pieces. Put in pan; add 1 cup water, apple, carrot and caraway seed. Cook until meat, carrot and apples are done and very little juice left.
Cut beef in thinnest possible slices. Pound in flour, salt and pepper. Cut into strips, about 3 x 1/2-inch. Dice onions and fry slowly until soft and just turning yellow. Then add meat and saute until well seared. Add tomato paste and enough consomme to just cover. Add soy sauce to taste. Simmer until tender. Transfer to top of double boiler and add sour cream and mushrooms. Reheat in double boiler when ready to serve. Serve on rice.
Drain carrots after cooking. Add cheese and butter. Stir well and add milk, onion, salt and pepper. Stir again. Bake at 350° for 1/2 hour in greased dish. Put crushed chips on top the last 15 minutes of baking.
Slice cucumbers very thin; processor or peeler can be used. Chop onions into small pieces. Soak in refrigerator for 2 hours. Drain and squeeze out moisture. Add pepper and serve swimming in cream.
Mix together. Drop by teaspoonful onto cookie sheet. Bake at 425° for approx. 6 min. Let Cool.
Set oven to 300°. In 9 x 13-inch pan, toast nuts for 15 to 20 minutes. Beat egg whites until foamy. Add sugar and stir in pecans. Melt butter in the 9 x 13-inch pan; add coated pecan mixture. Roast 30 minutes more. Stir every 10 minutes; cool and store in airtight container. You may substitute walnuts.
In oven, slowly brown pork chops in heated oil. Drain. Sprinkle pork chops with salt, chili powder and black pepper. Add rice, onions and green peppers. Pour in tomatoes with liquid, breaking the tomatoes into pieces with a wooden spoon. Cover and simmer 1 hour at 350°, stirring occasionally.
Dissolve sugar in boiling water. Cool. Add banana pulp. Mix with all ingredients, except ginger ale. Freeze. Before serving, add ginger ale.
Beat egg and add vanilla, milk, bread and sugar. Set aside for 30 minutes, then put into a buttered baking dish. Sprinkle with nutmeg, raisins and butter over the top. If you double this recipe, use a 13 x 9-inch pan. Bake at 325° for 1 to 1 1/2 hours. Set baking dish in pan of water in oven, if possible. Done when silver knife comes out clean.
Make your own chicken broth or use canned. Heat the chicken broth to a boil, then turn down to a simmer. Add the amount of tortilla strips you want to. Don't simmer too long or strips will become mushy. Ladle into bowls and add green onions and sprinkle with cheese. Sometimes I will mix everything into the soup and bring it to a boil, remove it from the heat and serve.
Soak wheat in enough water to cover. Place in fridge until liquid is almost all absorbed (about 3/4 of an hour).
Butter 2-quart casserole dish. Trim crusts and cube bread. Layer bread and cheese in casserole making two layers of each. Mix eggs, milk and seasonings. Pour over bread/cheese, cover and refrigerate overnight. Bake at 350° for 1 hour. While baking casserole, fry bacon crisp. Crumble bacon on top of casserole the last 10 minutes of baking. Serve immediately.
Combine the first 4 ingredients and boil 6 minutes. Put the semi-sweet chocolate and the sweet chocolate, marshmallow cream and nuts into a large bowl. Pour the boiling syrup over ingredients in the bowl; beat until chocolate is melted. Pour into pans; let stand a few hours before cutting. Store in tin box. Makes about 5 pounds.
Saute onion and celery in butter until tender. Combine onion and celery with remaining ingredients. Pour into greased 1 1/2-quart baking dish. Bake at 350° for 45 minutes or until hot and bubbly. Serves 6. Better if prepared a day ahead. Freezes well.
Cook hamburger. Drain. Layer sliced potatoes on bottom of Pyrex dish; layer onions and another layer of potatoes. Salt and pepper. Layer hamburger next and vegetarian soup. Layer cheese. Layer mushroom soup and 1/2 cup water. Bake at 400° about 1 hour or until potatoes are tender.
Combine all ingredients in crock pot and cook on low for 12 - 14 hours. Mix with mixer and put in jars and seal. Makes 5 pints.
Sift together flour, soda, cream of tartar and salt and set aside. Mix together remaining ingredients well, then add flour mixture. Roll into small balls and place onto greased cookie sheet. Press with a glass dipped in sugar. Bake at 350° until lightly browned, about 10 to 12 minutes.
Preheat oven to 375°. Beat eggs slightly. Stir in sugar, syrup and butter. Stir in pecans. Bake near center of oven. Center may be soft, but will be firm when cool. Bake 25 to 30 minutes.
Mix soup, garlic and oregano in a small saucepan; heat until warm. Spread soup mixture over buns and top with cheese. Broil until cheese is melted. Be careful, it's hot!
Combine food coloring and cocoa. Let stand. Cream the shortening and gradually beat in sugar; add eggs and color mixture. Beat well. Add buttermilk alternately with salt and flour mixture; beat well. Beat in vanilla. Remove from mixer and sprinkle baking soda over batter. Pour vinegar over soda and stir in thoroughly. Bake in 2 greased and floured 8-inch pans at 350° for 30 to 35 minutes. Do not overbake! Cool. Cut each layer in half (4 layers) and ice.
Dissolve strawberry Jell-O in boiling water. Stir in strawberries. Let start to gel and pour over cheese layer. Refrigerate. Serves 12.
Combine tapioca, orange jello and vanilla pudding with 1/2 cup cold orange juice. Add to hot orange juice and cook until thick and bubbly, stirring constantly. (Use heavy pan as it burns easily.) Let cool completely. Fold in whipped topping and oranges. Chill several hours before serving.
In a large pot, brown meat, onions and pepper; drain. Add rest of ingredients except beans. Use enough water to make it as thick as you like. Add beans after it starts cooking. Simmer at least one hour. May use all deer meat.
Mix and roll out. Cut and let rise 1 hour. Bake at 400°.
Line a 9-inch pie dish with dough. Pour berries in and sprinkle with flour. Add enough milk until almost full. Pour sour cream around top of berries. Bake at 400° for 10 minutes, then at 350° until done.
Preheat oven to 325°. Beat the eggs for 3 minutes. Add flour, sugar and brown sugar. Beat until well blended. Blend in softened butter. Stir in chocolate chips and walnuts. Pour in pie shell. Bake at 325° for 1 hour. Makes 1 pie.
Brown the ground beef well, then drain off grease. Stir in 1 package taco seasoning with 1/4 cup water; heat. Serve in layers in this order: meat, lettuce, tomato, onion, crushed chips and cheese sauce (melted Velveeta mixed with tomatoes and green chilies).
Boil first five ingredients; bring to a good boil. Put pickles in jars. Into each put 1 teaspoon mustard seed and a head of fresh dill. Pour mixture over and seal. Use medium size pickles and slice like hamburger slices.
In a small bowl, combine all ingredients. Serve on hot or cold cooked fish. Makes about 1 1/4 cups.
Drain pineapple and let set on layers of paper towels for 30 minutes. Combine Cool Whip and cottage cheese. Add pineapple and jello (dry). Mix well. Cool and serve.
Butter	a square pan, 9 x 9 x 2-inch. Spread pecans in pan. Heat sugar and butter to boiling point, stirring constantly. Boil over	medium	heat, stirring constantly for 7 minutes. Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture. Place a baking sheet	over pan so contained heat will melt chocolate.	Spread melted chocolate over candy while hot. Cut into 1 1/2-inch squares and chill until firm. Makes about 3 dozen candies.
Saute onion in butter, blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Stir in chicken and chicken broth. Bring to a boil. Boil 1 minute, stirring occasionally. Remove from heat. Gradually stir in Carnation evaporated milk. Heat to a serving temperature (do not boil). Garnish with chopped parsley.
Bring water to a boil in saucepan; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork. Combine couscous with tomato, cucumber, scallions, parsley and mint; toss. Combine lemon juice and next 4 ingredients. Stir well. Pour over couscous mixture and toss. Yields 8 (1-cup) servings.
Brown chicken. Add onion and pepper. Add broth and salsa. Bring to a boil. Add corn, then rice. Turn off and cover for 5 minutes. Sprinkle cheese on top and let melt.
Melt butter or oleo in water. When again boiling, add flour and salt. Stir rapidly until mixture cleans from sides of pan. Cool. Then add 1 egg at a time, beating until smooth after each one. After last egg, beat for 3 minutes. Drop by tablespoon on greased baking pan. Bake for 20 minutes in 450° oven, then turn oven down to 300°. Bake 30 minutes more. When cool, cut lid off, scoop out some inner pulp and fill with Minnesota Frosting (found in Cakes and Cookies section). Very good and inexpensive to make.
Mix all ingredients together. Shape into 8 patties. Broil patties 3-inches from heat about 5 minutes on each side. Serves 8. Contains 190 calories.
Brown beef and onion. Drain. Add salt, garlic powder and pepper. Cut bread lengthwise in half, butter. Place on baking sheet. Add sour cream to meat. Spoon onto bread. Sprinkle with tomato, pepper and cheese. Bake at 350° for 20 minutes or until cheese melts.
Saute onions in margarine. Mix all ingredients and pour into a buttered 9 x 12-inch baking dish. Bake at 325° for about 25 minutes.
In bowl, combine dry ingredients. Mix well. Add remaining ingredients and stir until moistened. Pour into a greased 8-inch square pan. Bake at 400° for 20 to 25 minutes or until bread tests done. Yields 9 servings. Freeze leftovers in a freezer bag.
Fry the onion in the bacon grease and oleo until tender. Add the remaining ingredients and simmer for 2 1/2 hours.
Thaw fish if frozen. Place fish in shallow baking dish. Combine orange juice, soy sauce, parsley, oil, garlic and basil. Pour over fish. Let stand at room temperature for 2 hours, turning steaks occasionally. Drain, reserve marinade. Place fish in a well-greased wire grill basket or cook directly on grill. Grill over medium coals about 8 minutes or until fish is light brown. Baste with marinade, then turn and grill an additional 8 to 10 minutes or until fish flakes easily when tested with a fork. Reheat remaining marinade to boiling. Transfer fish to serving platter and drizzle with marinade.
Cream margarine, sugar and salt. Add eggs, 1 at a time and beat well. Add flour and milk alternately, ending with flour. Add flavoring. Add jar of chopped maraschino cherries, well drained. Add walnuts. Fold in cherries and walnuts. Bake in greased and floured tube pan for 2 to 2 1/2 hours or until done. Start cake in cold oven and do not open oven door while baking. Gas oven 325°; electric oven 300°.
Combine first 6 ingredients in a large bowl; stir well. Make a well in the center of mixture. Combine pumpkin, milk, egg whites and oil. Stir just enough until the dry ingredients are moistened. Spray muffin cups with vegetable cooking spray. Fill muffin cups 2/3 full. Bake at 425° for 20 minutes.
Heat oil, green pepper and onion. Add remaining. Cook 1 1/2 hours. Stir occasionally.
In a saucepan, melt butter and add 1 pound brown sugar. Cool. Add eggs, one at a time. Mix flour with baking powder and salt. Add to mixture. Add chocolate chips and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cut into 36 brownies.
Beat eggs with sugar, dash of salt. Pour into pastry shell. Bake 50 minutes. Until knife inserted in center comes out clean. Cool.
Mix peanut butter, sugar and butter and form into balls; refrigerate for 1 hour. Melt 12 ounces chocolate and 1/2 bar wax. Dip balls into chocolate. Freeze 30 minutes. Delicious.
Mix all ingredients in a bowl and chill. Form into 8 patties. Grill or fry in olive oil. Serve on hamburger rolls spread with butter or ghee. Serves 8.
Place top chafing pan direct on heat. Melt butter in pan. Slowly stir in flour until smooth. Add cream gradually and season with salt. Stir slowly until mixture reaches boiling point. Add tuna, mushrooms and pimentos. Heat and stir slowly to the boiling point. Add egg and wine. Stir slightly and serve at once on buttered toast. Serves 4.
In a 3 quart casserole, stir together preceding ingredients. Bake, covered, in 350° oven for 45 minutes.
In a 4-quart mixing bowl, dissolve yeast and sugar in 1/2 cup water. Let stand 5 minutes. Add remaining water and 3 cups flour. Beat until smooth, about 100 strokes. Cover with plastic wrap for 6 to 24 hours. Add shortening and salt. By hand, stir in enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 5 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into 2 parts. On a lightly floured surface, roll or pat dough into a 7 x 11-inch rectangle. Place smooth side of dough down. Roll up tightly, starting from the short side. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pans. Cover and let rise until doubled, about 1 hour. Carefully brush breads with melted butter. Bake at 400° until golden brown, about 35 to 40 minutes. Remove from pans and cool on a wire rack. Yield: 2 loaves.
Pour water over oats, then cover it. Let stand 20 minutes. Beat butter until creamy; add sugar and mix. Blend in vanilla and eggs. Stir in oat mixture. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture and blend. Pour in a greased and floured 9-inch pan. Bake at 350° for 50 to 55 minutes. Let stand for 3 minutes and presto, you're done.
Combine first 4 ingredients in a small saucepan. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat and add toffee. Stir well until toffee is melted. Cool. Sauce thickens as it cools.
Cook noodles, drain and pour into casserole dish. Drain tuna and mix in. Stir in mayo, milk and can of soup. Chop onion and stir in. Stir in Cheddar cheese. Bake uncovered at 350° for approximately 45 minutes.
Put apples in 2-quart container; add 1/2 cup water. Cover and cook on low heat, stirring occasionally. Add more water, if needed, but only enough to keep apples from sticking. Apples are done when they mash easily with fork. Add all ingredients and let cool.
Pour pears and juice into small bowl. Add several drops green food coloring. Soak pears until green. Lay each pear half on a plate, hollow side down. Use four pecan halves on each pear to make turtle legs. Use a grape for a head and two cloves for eyes. Remove cloves before eating the grape!
Mix all ingredients. Pour into loaf pan and put on cookie sheet. Bake at 350 for 1 1/2 hours or until done.
Cook carrots covered in small amount of water (slightly salted) for 15 minutes. Add green pepper and cook 3 minutes more. Drain. Drain pineapple, reserving juice. Combine sugar, cornstarch, salt, pineapple juice, vinegar and soy sauce in a separate pan. Cook and stir until bubbly. Stir in vegetables and pineapple; heat thoroughly. Makes 6 servings.
Melt butter and add salt, cinnamon and sugar. Stir in egg and apples. Pour into unbaked shell and cover with full top or cut 1 crust in strips and form a lattice top. (Put 3 slices in full top.) Bake 10 minutes at 400°. Reduce temperature to 350° and continue baking 30 to 40 minutes. Cover edges of pie crust with aluminum foil. Remove during last 15 minutes of baking.
Core apples. Combine butter and sugar. Add raisins and nuts and stuff into cavity of apples. Place apples in individual serving dishes. Pour 1 tablespoon apple juice or water over each apple. Cover with waxed paper. Cook 8 minutes or until tender.
Put the cookies in blender and make crumbs. Melt the margarine and mix in crumbs. Spread 2/3 of this in loaf pan. Let set until you get second layer ready.
Mix sugar and cocoa in a glass bowl. Lay stick of butter on top of mixture, microwave for 2 minutes. Mix well with milk as needed, add pecans and put on a buttered dish. Place in the fridge. for 1 hour. Cut and serve. Keep in a cool place.
Dissolve jello in hot water. Add remaining ingredients. Chill until solid and serve.
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixing bowl. Beat in eggs. Add vanilla. Gradually add flour mixture. Stir in oats and raisins. Batter will be stiff. Drop by rounded teaspoonfuls onto ungreased baking sheet about 2-inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen.
Cook according to directshuns macaroni; drain. Beat 3 aigs. Add salt 'n peppah to taste. Add mix 'n then mix up.
Cream first 5 ingredients. Add sour milk and blend in; mix together dry ingredients and add to mixture. Mix well. Stir in zucchini. Put in well-greased and floured 9 x 12-inch pan and bake at 350° for 40 to 50 minutes.
Combine juices and sugar. Add remaining ingredients just before serving. Makes 75 four ounce servings.
Mix onion with softened cream cheese. Lay 2 rows (5 pieces each) of beef down and overlap each other. Spread cream cheese mixture over beef. Roll up lengthwise. Refrigerate before cutting into pieces. Serve on crackers.
Add strawberries to prepared lemonade. Just before serving add ginger ale and ice cubes.
Cook tomatoes and onions until done; sieve. Add next 7 ingredients and boil for 10 minutes. Pour into jars and cook 15 minutes in hot water bath.
Chop nuts and shred zucchini (about 1 1/2 cups). Mix oil, sugar, eggs, vanilla, soda, salt, baking powder and cinnamon; mix well. Add flour and mix well. Add nuts, zucchini and raisins. Bake about 1 hour and 15 minutes at 350° in a 9 x 5-inch pan.
Saute zucchini and onions in margarine. Cover until tender. Mix together 1/2 cup sour cream, milk, salt, paprika and poppy seed. Add to squash.
Combine juice, brown sugar, 2 cinnamon sticks and margarine in Dutch oven. Heat to a boil. Remove from heat; discard cinnamon sticks. Add Schnapps, if desired. Garnish with additional cinnamon sticks, if desired.