HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1/4 cup of the barbecue sauce, 1/4 cup water and the egg in a large bowl. Stir in bread crumbs, 1 teaspoon salt and 1/4 teaspoon pepper. Mix in meat until well combined. On a baking pan, shape the meat mixture into a loaf. Bake 1 hour. Spread remaining 1/4 cup sauce over top and sides of meat loaf and continue baking 30 minutes longer. Let stand 10 minutes before slicing. Makes 12 slices.
Cream shortening. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and next 3 ingredients; add to mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 to 30 minutes, or until a wooden pick inserted near center comes out clean. Cool in pan for 10 minutes. Remove from pan; let cool completely on a wire rack.
Mix all together and put on a cookie sheet. Bake at 350° for 6 to 7 minutes. Take out of oven and decorate.
Combine candy bars and condensed milk in a large saucepan. Cook over low heat, stirring constantly, until candy bars melt. Cool, stirring occasionally. Add one quart milk to candy mixture. Beat until well blended. Pour mixture into freezer can of a gallon ice cream freezer. Stir in chocolate syrup and add enough milk to fill container 4 inches from top. Freeze according to directions of manufacturers.
Put oil in skillet; add sausage and chicken. Cook over medium heat adding 1/2 cup water at a time to keep from sticking. When chicken is 3/4 done, add onion, salt and pepper to taste. Cook until onion is done. Add enough water to make gravy.
Mix with hand beater until lumps are gone. Spray small frypan with Pam. Put 2 large tablespoons at a time in hot pan. Brown for a few seconds on each side. Place cottage cheese mixed with a little sour cream into center and roll. Serve with strawberry preserves and sausage.
Mix Eagle Brand milk, cream cheese and Cool Whip. Lightly toast coconut and pecans in oven until coconut is slightly brown. Pour mixture into crust and drizzle with caramel. Top with pecans and coconut. Chill for 2 hours.
Butter an 11 x 7-inch baking dish. Layer stuffing croutons and Cheddar cheese. Combine eggs, salt, pepper, onion salt and milk; mix until well blended. Pour over croutons and cheese. Fry bacon until crisp; drain. Break into bite size pieces and lay on top of casserole. Bake at 325° for 1 hour. Serve immediately. Serves 8.
Beat eggs. Add Eagle Brand, water and vanilla. Add cookies and cream. Blend. Pour into cake pan and place in freezer for 4 to 6 hours.
Heat oven to 325°. In small bowl, beat eggs yolks until very thick. Pour yolks into large mixer bowl. Gradually beat in sugar. On low speed, mix in flour, baking powder and salt alternately with water, flavorings and lemon peel. In another bowl, beat egg whites and cream of tartar until stiff. Gradually fold egg yolk mixture into egg whites. Pour into greased tube pan. Bake 60 to 65 minutes. Invert pan on funnel. Let hang until cake is completely cool.
Combine all the ingredients, except the poppy seed, in a bowl. Beat with a mixer for 4 minutes. Add poppy seed and stir in with a spoon. Spray bread pans with Pam. Pour batter into 2 regular or 4 small bread pans. Do not fill more than halfway (you will have a little left over). Bake at 350° for 35 minutes or until when a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes.
Empty all fruits and juices into large bowl. Add fresh fruits and pudding mix (dry from box). Stir and mix well. Let set several hours.
Preheat a large skillet over high heat. Add oil and scramble eggs. Add cooked rice and vegetables. Stir and toss to blend quickly. Add rest of ingredients.
Preheat oven to 350°. Cook rice as directed on box. Mix with diced chicken and remaining ingredients in a 1 1/2-quart casserole. Bake 30 minutes. Serves 6 to 8.
Cut bread into 3/4-inch slices. Put a slice of cheese and a slice of bacon between the bread. Dip the bundles in the egg on both sides. Spray pan with Pam and heat over medium heat until hot. After Pam is hot, add bundles and cook for 2 1/2 minutes or until golden brown. Turn bundles and cook another 1 1/2 minutes or until golden brown. Spread strawberry preserves on top or sift powdered sugar on top.
Cut eggs in half lengthwise. Scoop out yolks into a small mixing bowl and mash with fork. Add remaining ingredients and mix well. Spoon yolk mixture into white halves. Chill until ready to serve.
In a bowl mix flour, sugar and salt together. Dig a little hole and put the eggs and the oil in it. Stir all the ingredients, then add the milk, little by little, until you get a liquid but smooth dough. Let this dough set in a cool place for an hour.
Cream butter and sugar. Add eggs and beat. Sift dry ingredients; add to nuts and dates. Mix and bake at 325° for 25 to 30 minutes (one 9 x 12-inch pan and one 9 x 9-inch pan). Place pans on wet towel to cool. Cut into small squares. Roll into balls with greased hands; roll in powdered sugar.
Spread walnuts in a shallow pan and toast in a 350° oven for 10 to 12 minutes or until browned. Meanwhile, peel, seed and coarsely chop tomatoes. If using canned tomatoes, break up with a spoon and use liquid. In a medium size bowl, combine tomatoes, wine, basil, mint, salt and pepper. Set aside.
Beat eggs on high for 1 minute, then add sugar, lemon juice, spices, salt and soda. Mix well, then fold flour and pumpkin in. Spread on greased cookie sheet, then sprinkle with nuts. Bake at 375° for 10 minutes. Turn out on towel and sprinkle with powdered sugar and roll up with towel. Let cool. When cake is cool, unroll and spread with filling.
Blend all ingredients and spread on muffin halves. Cut each into quarters and freeze on a cookie sheet. Transfer to a plastic bag and keep frozen until ready to use. Place desired amount on cookie sheet under broiler and cook until cheese is bubbly and brown. Serve hot.
Mix cream cheese and mayonnaise. Spread on large platter. Spread taco sauce over cheese layer then sprinkle with cheese. Top with green onions and green pepper. Add chopped tomatoes just before serving. Serve with warm tortilla chips.
Crust: Combine sugar, crumbs and melted butter; mix thoroughly. Pack mixture in bottom only of 9 x 6-inch pan.
Cream sugar and cream cheese until fluffy; set aside. Beat Dream Whip, then add to cream cheese mixture. Pour into graham cracker crust, top with cherry filling; last add pecans which have been broken into pieces. This will keep in the refrigerator for several days.
Cut each chicken breast half lengthwise in half, then cut halves crosswise into 1/4-inch thick strips. Chop onion and carrot. Peel, seed and dice tomatoes. Trim off ends of green beans; cut each diagonally in half. Cut yellow squash lengthwise in half, then cut halves crosswise into 1/2-inch pieces. Prepare macaroni as label directs; drain.
Blend butter and cheese. Cut in remaining ingredients; mix well. Roll into balls and mash with fork. Cook about 10 minutes in 350° oven.
Combine in a bowl cucumbers, onions, green and red peppers; mix well. In a saucepan combine vinegar, sugar and salt. Stir until dissolved, pour over cucumber mixture and mix well. Put in jars, pour leftover juice over cucumbers. Cover and let stand for 1 hour, then refrigerate.
Fry garlic and onion in lard until browned. Add flour, tomato puree, water, chili powder, oregano and cumin. Simmer 15 minutes.
Grease and flour two loaf pans. Beat cake mix, pudding mix, oil and eggs until well blended. Stir in water and extract. Pour into loaf pans. Bake at 350° for 40 to 50 minutes. When cool, dust with powdered sugar.
Use a slow cooker. One hour before serving, add 1 cup sour cream and mix in. Pour over cooked noodles.
Combine all ingredients. Mix until blended. Press dough into a 9x13 inch cake pan. Bake at 350°F for 25-30 minutes. Cool on wire rack. Drizzle glaze over top. When glaze dries, cut into squares.
In a large bowl, combine all ingredients; mix well. Pres into an ungreased 8 1/2 x 4 1/2-inch loaf pan. Bake at 350° for 1 hour. Drizzle top of loaf with ketchup; bake 15 minutes more.
Simmer chicken until tender. Cut into bite size pieces. Place in bottom of baking dish, 9 x 12-inch. Melt butter and mix with broth and soup. Pour over chicken (may add a small can of peas or carrots). Mix flour, milk and baking powder. Pour over chicken. Bake at 400° for 30 or 40 minutes. Serves 6.
Combine first 4 ingredients. Bring to a boil and simmer 15 to 20 minutes. Add orange juice, pineapple juice and lemon juice. Strain out spices and serve warm.
Brown pheasant in butter in Dutch oven or iron skillet. Salt and pepper to taste. Place in a small roaster or leave in a Dutch oven. Add grapes and wine. Cook at 350° for 1 1/2 hours, covered.
Preheat oven to 350°. Combine all ingredients. Pour into a greased 9 x 9-inch casserole dish. Bake at 350° for about 40 minutes or until done.
Place onions in skillet. Add sugar, mustard, salt and vinegar. Cook 20 minutes, covered. Add onion mixture to beans. Add crumbled bacon. Pour into 3-quart casserole. Bake at 350° for 1 hour.
Layer veggies; cover with soup. Bake, covered, 1 hour at 375°. Uncover; finish baking until done.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Blend all ingredients until just moistened. Spread mixture into pan. Bake 20 to 25 minutes. Cool. Cut into squares.
Soften coffee ice cream slightly. Pack into pie shell, freeze until firm, at least 1 hour. At serving time, place a scoop of pistachio on each serving and drizzle 1 to 2 tablespoons creme de cacao.
Cook macaroni. Drain and rinse with hot water. Melt butter; blend in flour and add juice drained from salmon, plus enough milk to make 1 1/2 cups. Stir until sauce boils and thickens. Add salt, pepper and macaroni.
Mix well. Bake in tube pan for 1 hour at 300°. Do not open oven until done.
Mix all ingredients and pour in pie crust. Top with crust and bake at 350° to 375° until set.
Cut cream cheese in small cubes. Whisk eggs; add other ingredients and mix well. Bake at 400° for 35 minutes in a 9 1/2-inch deep dish pie plate. Let stand 5 minutes before cutting.
Place 4 slices of ham in deep baking dish. Cover with thin crust of biscuit dough. Cover with broth. Place 4 slices of ham on dough. Break eggs and drop around on top of layer. Cover with top crust and bake in 300° to 350° oven until brown. Be sure to add plenty of broth.
In large bowl, mix Eagle Brand milk and lemon juice. Add sliced bananas; mix well. Pour into graham cracker crust; smooth out. Layer (drained) crushed pineapple over mixture. Layer Cool Whip, then coconut, then nuts. Decorate with cherries. Refrigerate for 2 hours.
Cook potatoes in boiling, salted water. Mash and add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth. Stir in chives.
In a 13 x 9-inch pan, melt margarine. Cool slightly, then sprinkle graham cracker crumbs over pan. Then sprinkle each of the following over crumbs, one upon the other: chocolate morsels, butterscotch morsels, coconut, chopped nuts and milk. Do not stir. Bake at 350° for 25 minutes. Cool and cut into squares.
Cream sugar, shortening and sorghum. Add egg and buttermilk. Mix well. Add vinegar and soda mix. Mix very well. Add enough of mixture of all dry ingredients to make a soft dough. Drop by teaspoonfuls onto ungreased cookie sheet. Press each cookie in a crisscross pattern with a fork dipped in cold water. Bake 10 minutes in 350° oven. Extras freeze well.
Mix Sauterne, sugar and lemon juice. Just before serving, add 1 bottle champagne. Serves 25 to 30 people.
Cook rice according to directions on box. Brown ground beef and onion;	drain off grease. In large casserole, layer beef, chicken soup, rice, mushroom soup and cheese. Bake at 350° until bubbly.
Brown chicken in oil and drain. In slow cooker, combine chicken and remaining ingredients except the spaghetti. Cook on low for 5 to 7 hours. Spoon over hot cooked spaghetti. Makes 5 servings.
Mix 1 1/2 cups flour, brown sugar and Crisco. Press in an ungreased 9 x 13-inch pan.	Spread mincemeat over the crumb crust. Combine: 2 tablespoons flour, 2 eggs, sugar, instant chocolate, baking powder, oatmeal and coconut. Blend well. Spread this mixture over the mincemeat. Bake at 350° for 30 minutes or until done.
Mix all ingredients to dissolve. Cut meat into 3/8-inch strips and put in mixture, completely covered. Marinate for 24 hours. Take meat out and let drain. Put in oven across racks; bake at 150° for 6 to 8 hours. Store in airtight container. Will keep up to 2 years in refrigerator.
Steam large marshmallows and pineapple until melted (double boiler). Cool and add mayonnaise and whipping cream. Add rest of ingredients except small marshmallows. Last, fold in small marshmallows. Turn into mold and freeze.
Boil sweet potatoes. Mash. Measure 3 cups. Mix with sugar, salt, beaten eggs, butter, milk, cinnamon and vanilla. Spread in a 9-inch square baking dish, sprayed with cooking spray.
Dissolve jello in 1 cup boiling water. Gel. Add mashed bananas and strawberries, spread a layer on bottom of dish. Beat Dream Whip. Add cream cheese and pineapple. Spread on top of jello. Cover with another layer of strawberry mixture. Put in refrigerator until firm.
Line a 9 x 13-inch pan with graham crackers. Melt the 2 sticks margarine, 1/2 cup milk, egg and sugar. Boil for 1 minute. Add the nuts, coconut and graham cracker crumbs. Spread this mixture on graham crackers, then place another layer of whole graham crackers and top with a mixture of the powdered sugar, 1 stick margarine and enough milk for spreading consistency. Refrigerate.
Stir corn meal into boiling water for 1 minute; remove from heat. Add butter; beat well. Add beaten eggs; beat well. Beat in milk and mix all ingredients together thoroughly. Pour into hot buttered 3-quart Pyrex dish and bake, uncovered, in a preheated 400° oven for about 40 minutes.
Mix in a heavy 2-quart saucepan, cook, stirring constantly, over medium heat to boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Take off heat.
Preheat oven to 350°. Trim excess fat from steak. Place in shallow glass baking dish with plenty of space around meat.
Mash sweet potatoes (you should have about 6 cups). Beat in eggs, 1/4 cup of the brown sugar, 1/4 cup of the melted butter, salt and cinnamon. (If the potatoes seem dry, beat in orange juice until moist and fluffy.) Put in a 2-quart casserole (refrigerate if you wish). Before baking, arrange pecan halves on top; sprinkle with remaining 1/2 cup brown sugar and drizzle with remaining 1/4 cup butter. Bake, uncovered, in a 375° oven for 20 minutes or until heated through. Makes 8 to 10 servings.
Cut frankfurters in half lengthwise. Spread cut edges with mustard. Place back together. Unroll dough; separate into 8 triangles. Place frankfurters on wide end of triangle and roll up. Place on ungreased cookie sheet. Brush with barbecue sauce or catsup. Bake at 375° for 15 to 20 minutes until golden brown. Serve hot. Makes 4 to 6 servings.
Beat baking mix, bananas, milk, 1/4 cup pecans, oil and egg with wire whisk until blended. Pour batter and cook according to waffle iron instructions. Serve with whipped cream and toasted pecans. Real maple syrup is also delicious with these waffles. Makes 10 servings.
Combine milk with sugar in saucepan. Heat to boiling and cook 5 minutes, stirring constantly. Remove from heat and add marshmallows, nuts, chocolate chips and vanilla. Stir until marshmallows are melted. Pour into buttered 8 x 8-inch square pan. Cool and cut.
Put the whip cream on the graham cracker and top with another cracker. Wrap in foil and freeze. Low-fat.
Cream the sugar, butter and milk; add flour, salt, baking powder and cocoa. Place in buttered and floured 9 x 9-inch pan. Sprinkle with nuts.
Toss cabbage and onions. Toast sunflower seeds and almonds in oven at 250° for 10 minutes. Mix oil, sugar, vinegar and dry soup mix. Pour over cabbage mixture just before serving, tossing all together.
Pop popcorn and set aside. Put water and sugar to boil in a saucepan. Test mixture in a cup of cold water. Forms into a ball in cold water, ready to pour over popcorn. Stir until well coated. Other variations to use with popcorn are raisins, pecans, etc.
Dice all fruit and nuts. Heat milk and dissolve marshmallows. Crush graham crackers; mix well. Store in refrigerator. Put in wax lined containers.
Brown first 4 ingredients together in Dutch oven or a large skillet. Drain off the fat. Add soup. Add Ro-Tel tomatoes and tomatoes. Then add cabbage and salt to taste. Simmer slowly for 45 minutes. Use a very large skillet or Dutch oven for this makes a large amount.
Brown meat and onion. Drain. Add sauce, catsup, flour and salt to taste. Put in a 9-inch pan and top with cheese. Place biscuits on top with small space between each. Bake according to biscuit directions.
Cook cut ziti noodles for 10 minutes. Drain. In a large bowl, combine cooked ziti, 1 1/2 cups spaghetti sauce, Ricotta cheese, Mozzarella cheese, oregano and pepper. In 3-quart casserole, pour 1/2 cup spaghetti sauce. Spread ziti mixture evenly over sauce. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake, covered, at 375° for 30 to 35 minutes or until hot.
Brown beef; season with salt and pepper. Add onion. Drain. Add pizza sauce. Place in 9 x 12 pan. Spread evenly. Arrange pepperoni, mushrooms and green pepper on top of beef mixture. Bake at 350° for 15 minutes. Remove from oven and add sour cream and Mozzarella cheese. Unroll crescent rolls and lay on top of cheese. Bake at 400° until browned.
Melt chocolate and butter together in top of double boiler. Take off heat, stir in milk; blend in flour. Stir in vanilla and nuts. Chill for at least 30 minutes. Preheat oven to 350°. Drop by teaspoonful onto foil lined baking sheet. Bake for 10 to 12 minutes. Cool thoroughly on wire racks. Makes about 65 cookies.
Combine last 7 ingredients in a 13 x 9 x 2-inch baking dish. Add ribs; cover with plastic wrap and marinate overnight in the refrigerator. Drain marinade from ribs and discard. Bake ribs at 375°, uncovered, for 1 hour.
Cut rough, hard ends off of asparagus. Spread asparagus in pan. Drizzle with olive oil and sprinkle with sesame seed. Bake in a 500° oven for 10 minutes.
Soak beans overnight. Drain and cover with fresh water. Add 1 1/2 teaspoons salt. Cook at a simmer 1 to 1 1/2 hours or until tender. Drain and rinse well. Combine all other ingredients. Pour over drained beans. Chill several hours. Keeps well and improves with time.
Mix all ingredients well and chill several hours or overnight. Roll thin and cut with small cookie cutter for round crackers or use a pizza cutter and cut into 1 1/2-inch squares. Prick the center of each one before baking. Bake on ungreased cookie sheet in center of oven at 325° for about 12 to 15 minutes. Remove to rack or paper towels to cool.
Combine ingredients. Pack in buttered loaf pan. Place in 350° oven for 30 to 40 minutes. Turn out into platter. Garnish with hard-boiled eggs.
Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth, remove from heat. Beat buttermilk and next 3 ingredients at medium speed of mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt, gradually add to buttermilk mixture, beating until blended. Pour into greased 15 x 10 inch jellyroll pan. Bake at 350° for 15 to 20 minutes or until set. Spread Chocolate Buttermilk Frosting over warm cake.
Cream butter, almond paste and sugar. Beat in eggs. Add almond extract and liqueur. Beat in flour and baking powder only until mixed through. Do not beat too long. Pour into a buttered and floured 8-inch round cake pan. Bake at 350° for about 35 minutes until a knife comes out clean. When cooled, invert onto platter and dust well with powdered sugar. Freezes well. Also keeps for 3 to 4 days.
Combine all ingredients. Pour into pastry shell. Bake at 350° to 375° for 25 to 30 minutes.
Break pasta into fourths and cook until done. Chop celery and bell pepper fine. Mix all ingredients together and refrigerate until ready to serve.
Heat olive oil in a large skillet. Add onion and celery and cook until almost tender. Remove onion and celery and place in a bowl. In the same skillet, saute eggplant until light brown. Remove. In same pan over medium flame, place tomato paste and water; stir until dissolved. Add olives, eggplant, capers, onion, celery, salt and pepper. Mix well. Bring to a boil over high flame. Lower flame; simmer for 5 minutes, then add sugar and vinegar. Stir and cook for 1/2 minute. Remove and allow to cool. Makes about 2 quarts.
Mix tomatoes, chicken broth, butter, sugar, onions and soda. Simmer 1 hour. Heat cream in double boiler (I use microwave). Add cream to hot tomato mixture. Ready to serve and enjoy. It's delicious! This recipe yields 1/2 gallon.
For each taco, spread 1/2 scrambled eggs, 1/4 cup of cheese and 1/4 cup of salsa on tortilla. Roll up. Warm in microwave for about 30 seconds or until cheese melts. Serve immediately.
Mix cake mix, egg and 1/3 cup margarine at low speed until crumbly. Press into 9 x 13-inch pan. Bake 12 to 18 minutes at 350° until golden brown.
Mix sugar, flour, milk, margarine and cinnamon and pour into baking dish. Pour can of peaches over batter. Bake at 350°.
Combine chili sauce and pepper. Drop frankfurters into boiling water. Reduce heat. Simmer 5 to 8 minutes. Toast buns and put hot dogs in buns. Spoon chili sauce mixture over hot dogs. Top with shredded lettuce and cheese.
Saute onion and garlic in oil in a large Dutch oven until tender. Add chicken broth, pork, chiles, oregano and pepper; bring to a boil. Cover, reduce heat and simmer 2 hours.
Cream the cream cheese in a bowl. Whip together Dream Whip and cold milk in another bowl. Then blend both together real good. Spoon into 2 baked pie shells; form outside ring. Put blueberry pie filling in center.
Preheat oven to 350°. Butter 8 x 8 x 2-inch glass baking dish. Cook spinach according to package directions; drain and squeeze excess water. Combine spinach, cheese, onion, cream, butter, salt and pepper in medium bowl.
Spray 12 x 7 1/2 x 2-inch baking dish with cooking spray. Sprinkle with chiles and Cheddar cheese. In medium bowl, combine milk, biscuit mix and eggs, using wire whisk or fork to beat until smooth. Stir in cottage cheese. Spoon mixture on top of cheese and chiles. Bake, uncovered, at 350° for 45 minutes until puffed and knife comes out clean. Let stand 10 minutes before serving. Top with salsa, if desired. A great dish for Sunday brunch. Serves 6.
Mix the sugar, cocoa and flour; beat the egg yolks, then add the milk. Cook until it begins to thicken. Put in unbaked pie shell. Put in oven for about 15 minutes at 450°.
Dissolve lemon jello in 1 1/3 cups hot water. Blend rest of the ingredients into the dissolved jello. Pour into a 7 x 11-inch or 9 x 13-inch casserole pan. Chill.
Mix together flour, cocoa, baking soda, baking powder, salt, cinnamon and sugars. Beat together eggs and melted butter with mixer. Combine mixture with dry ingredients. By hand, stir in carrots and raisins. Grease and flour 2 (8-inch) cake pans. Divide batter between pans. Bake at 350° for 25 to 30 minutes or until tester comes out clean.
Preheat oven to 325°. Butter a 9-inch square baking pan. In a large saucepan, melt the 10 tablespoons butter over low heat and stir in sugar until smooth. Remove from heat and cool completely. Chop the chocolate. Combine the flour, baking powder and salt. Beat eggs, one at a time, into the melted butter mixture. Beat in vanilla. Stir in flour mixture, then the chocolate chunks. Spread batter in prepared pan. Bake until edges come away from sides of pan, for 50 to 55 minutes. Cool completely before cutting into squares.
Dissolve Jell-O in boiling water. Add marshmallows and cheese. Stir well and put in refrigerator to cool and slightly congeal. Stir well and congeal slightly. Add rest of ingredients. Sprinkle nuts on top. Return to refrigerator and congeal.