HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, garlic, salt and chopped onion. Drain oil. Add 1/2 pound grated cheeses; heat until melted. Add sour cream, sliced mushrooms and olives; set aside. Soften 12 corn tortillas in hot oil; drain. Fill each tortilla with meat mixture; roll tightly. Place seam side down on foil-lined cookie sheet (spray foil with cooking spray so cheese won't stick). Top with slice of Mozzarella cheese. Sprinkle with parsley flakes. Cover with foil (sprayed). Bake at 350° for 20 minutes or until cheese is melted.
Thoroughly mix in order first 5 ingredients. Chill to egg white consistency. Whip whipping cream. Fold into chilled jello mixture. Tear up angel food cake. Place layer of cake bits in 9 x 13-inch pan. Spoon jello and cream over cake. Repeat with layer of cake, layer of mixture until used up. Chill several hours. Makes 24 small servings.
Wash and sterilize jars. Put onion slice in bottom of jars. Mix all ingredients to make a cold syrup. Do not heat. Fill each jar with cucumbers, packing tightly. Stir syrup well and pour into jars, covering cucumbers. Put lids on jars. It is not necessary to seal. Refrigerate at least 5 days before serving. Pickles will keep for 9 months in refrigerator.
Mix the first 3 ingredients together in medium saucepan. Heat until bubbling. Mix the turkey, cereal, garlic powder and parsley. Form into walnut size balls and bake in glass Pyrex for 30 minutes, covered. Better if made ahead of time. Serve at parties or covered dish dinners.
Melt semi-sweet chocolate morsels and 2 tablespoons shortening in double boiler. Add condensed milk, flour and vanilla, blending well. Grease, line with wax paper and grease again a 15 x 10-inch pan. Spread chocolate mixture in pan and bake at 325° for 8 minutes.
Cook pudding as directed on box. Grease 9 x 13-inch pan. Mix dry cake mix and cooked pudding together in pan. Sprinkle with chocolate chips, nuts and cherries. Bake at 350° for 30 to 40 minutes. Best Chocolate Chip Cake around!!!!
Mix first 3 ingredients with mixer and press in ungreased 9 x 13-inch pan. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes longer or just until no imprint remains when touched lightly in center. Cool before cutting into squares. Sprinkle with powdered sugar.
Combine flour, oatmeal, brown sugar, cinnamon and baking soda. Cut in butter and blend until mixture forms small particles. Put half of the mixture in 9-inch round pan and pat down. Cover the crumb layer with pie filling. Sprinkle remaining half of crumbs over the top. Bake at 350° for 25 to 30 minutes.
Mix flour, eggs, water and salt; knead thoroughly until smooth. Roll very thin. Let stand about 1/2 hour. Flour the dough lightly and cut into 1-inch squares. Cook in salted boiling water about 20 minutes. Drain and cool slightly. Serve plain in butter or with cabbage.
Combine beef, egg, oats, ketchup, 2 tablespoons water, Worcestershire sauce, onion flakes, salt and pepper. Mix well and form into large, oval patties. Pat lightly in flour to cover. Brown in frying pan. Pour off grease. Combine soup and soup can of water. Pour over patties and simmer, covered, for 45 minutes.
Line the bottom of a 9 x 13 inch pan with graham crackers. In a large bowl combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.
In large bowl, blend butter or margarine, sugar and chocolate syrup. Add eggs, well beaten. Then add flour sifted with baking powder. Blend with vanilla. Bake in 8 x 10-inch pan at about 350° until done.
Slice roast thin. Salt and pepper. Put 1/2 cup all-purpose flour and meat in zip-lock bag and shake until all pieces are coated. Place meat in 5 quart crock pot. Mix onion soup mix and gravy mix together in 2 cups cold water. Pour over meat. Cook on high 1 hour and on low another 7 hours.
Combine Wesson oil, food coloring and sugar. Mix and add remaining ingredients. Mix well and bake 30 minutes at 300°. Makes 2 layers.
Cook hamburger, onion and pepper until pepper is almost tender. Drain. Mix with soups and noodles in a 13 x 9 x 2-inch casserole dish. Season to taste. Bake at 300° for 30 minutes. Turn oven off. Sprinkle with cheese. Let set in oven until cheese melts.
Cream shortening (1/3 cup margarine and 1/3 cup Crisco). Add sugar and blend well, then add cocoa and blend well. Then add eggs and blend well. Sift together flour, salt and baking powder. (To sour the milk, add 2 teaspoons vinegar to plain milk.) Mix the milk (room temperature) and baking soda together well. Alternating between the milk and the flour mixture, add to the sugar, cocoa, egg and shortening mixture. Then add the vanilla and boiling water. Line the pans with wax paper and bake at 350° about 30 minutes.
Cook and stir beef and onion in large skillet over medium heat until beef is no longer pink, about 10 minutes; drain and discard drippings. Stir in beans, chilies and taco sauce; cook and stir until bubbly, about 4 minutes.
Mix together in a large punch bowl and add ice. Makes a pretty red punch for Valentine's Day or Christmas.
Mix beef, pork bread crumbs, egg, onion, lemon juice and seasonings. Blend well and form into 1/2-inch balls. Brown meat balls in a little oil; add applesauce, water and ketchup.
Place chicken in 9 x 13-inch baking dish. Mix the soup, sour cream, milk, salt and pepper together and pour over chicken. Prepare dressing in bag following recipe on package. Add cut up celery and onions to dressing. Cover soup mixture and chicken with dressing. Cover with foil and bake at 350° for 1 hour.
Brown pork chops in skillet in hot shortening; season with salt and pepper. Top with onion slices. Combine soup, ketchup and Worcestershire sauce and pour over chops. Cover and simmer for 40 to 60 minutes. Remove chops and place on warm platter. Spoon sauce over chops.
Combine first 6 ingredients with 1/4 cup melted butter; mix well. Place in large greased casserole. Mix corn flakes and 1/4 cup melted butter. Spread over potatoes. Bake at 350° for 40 minutes.
Mix preceding with milk until medium thick. Deep fry in hot oil. When browned on one side, it will turn over itself.
Brown meat on both sides; drain grease off of meat. Pour mixture of soup, water and onions over meat and simmer covered for 1 hr.
Heat olive oil. Add chicken. Cook over medium heat until brown. Add broccoli and lemon juice; cook and stir 1 minute. Add garlic and cook 10 seconds. Add chicken broth and cream and cook until it boils. Remove from heat. When ready to serve, add rigatoni and cook until sauce is reduced by half. Add salt and pepper. Serves 1 to 2.
Cream together margarine and 10x sugar; add vanilla, water and flour. Mix well and add pecans. Form small balls or rolls and bake on cookie sheets at 300° for 20 minutes or until light brown. Roll in 10x sugar while still hot. Makes 3 dozen.
Combine ham, celery and mayonnaise in bowl. Mix well. Brush 1 side bread slices with butter. Spread with ham mixture. Roll as for jelly roll. Secure with toothpicks. Arrange rolls on cookie sheets. Brush with remaining butter. Bake in 425° oven for 12 minutes. Mix soup and milk in saucepan. Heat. Serve with roll-ups.
Place all ingredients in crock-pot on low; stir to insure uniform mixture. Cut French bread into small cubes for dipping into mixture.
Saute onions and green peppers in butter for 5 minutes. Add milk, pumpkin, salt, pepper and Worcestershire sauce. Cook in top of double boiler until very hot. Garnish with parsley.
Blend together the cake mix, cinnamon and cloves, then prepare cake mix as package directs. Pour into 3 greased and floured cake pans. Bake according to package directions. Use Mocha Filling for frosting and between layers.
Preheat oven to 450°. Place butter in 9 x 9-inch or 8 x 8-inch or 7 x 11-inch baking dish and melt while heating oven. Place all ingredients, except cinnamon, in a blender or processor and whirl until smooth. Pour mixture into melted butter. Sprinkle top with cinnamon or cinnamon-sugar. Bake 25 to 30 minutes. Serve hot as side dish or warm or cold as a dessert.
Mix mustard and jelly over medium heat until dissolved. Simmer until mixed. Place sausages in mixture and simmer until hot through and through.
In a large bowl, combine the potatoes, cheese, beans, red pepper, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt; pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
Wash and split pickles. Put in jar with coarse salt. Cover with boiling water. Let stand 1 week. Take out soft pickles. Wash others and jar and cover with boiling water. Let stand 24 hours. Pour water off and measure pickles. Put back in jar and each gallon of pickles, take 1 lump of alum, then cover with boiling water. Let stand 24 hours. Pour off water and put back in jar.
Preheat oven to 400°. In a bowl, combine the soup, milk, soy sauce and pepper. Stir in beans and 1/2 cup onions. Transfer to a greased 1-1/2 quart baking dish. Sprinkle with remaining onions. Bake, uncovered, for 12 to 15 minutes or until bubbly. Yield: 8 servings.
Heat oven to 400°. Grease pie plate 10 x 1 1/2-inches. Cook and stir beef and onion in 10-inch skillet until beef is brown; drain. Stir in salt and pepper; spread in plate. Beat Bisquick, milk and eggs with wire whisk or hand beater until almost smooth, about 1 minute. Pour into plate. Bake for 25 minutes; top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Garnish with lettuce.
Trim crusts. Spread each of 4 slices with 1 tablespoon preserves.	Top with remaining 4 slices of bread. Cut each sandwich into quarters. Combine pancake mix, milk and egg in bowl. Stir lightly until batter is smooth. Dip sandwich quarters in batter. Fry in hot deep fat until browned for 1 to 2 minutes.	Sprinkle with powdered sugar.
Mix all ingredients and pour into pie shell and cook until slightly thick. Good hot with butter on it.
Brown ground beef, onions and green pepper and drain. Add salt, chili powder, pepper and tomatoes. Mix together and add uncooked rice. Place in 2-quart casserole dish, cover and bake 1 hour at 350°.
Cut chicken breasts in halves. Place on cutting board and pound with a meat tenderizer. Salt chicken to taste. Assemble as follows: Start with 2 slices of bacon, then chicken, then sliced ham, then sliced Swiss cheese. Roll lengthwise and secure with toothpicks. Continue until all chicken is used. Dip in eggs. Roll in stuffing mix and place in greased 9 x 13-inch shallow baking dish. Bake in 350° oven for 45 minutes. Serve hot.
Mix together first ingredients well. Gently fold in egg whites. Bake in a waffle iron.
Mix flour, butter and pecans until crumbly. Press onto bottom of greased 13 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cool.
Break the spaghetti into 3 inch lengths, cook and drain. Combine all ingredients, including the cooked spaghetti in a large bowl. If the salad will not be served for several hours, put in the vegetables just prior to serving.
Mix eggs, sugar and corn meal well. Add other ingredients and pour into baking pan. Bake at 500° until top is brown.
Prepare biscuit mix according to package directions. Line a 9-inch pie pan with dough. Chill 1 hour. Drain mushrooms, reserving broth. Blend broth, sour cream, salt, marjoram and pepper into well beaten eggs. Arrange mushrooms, asparagus and onion over dough lined pan. Pour egg mixture over vegetables. Sprinkle Parmesan cheese on top and bake in preheated 350° oven for 35 minutes. Let stand 10 minutes before serving. Serves 6.
Mix all ingredients together and shape into ball (walnut) size. Very easy and ready to serve!
Boil sugar and water until thick. Cool, add juices and put some of punch and all the bananas into blender and blend. Mix all together and put in 1 gallon size Baggies and freeze. One hour before party, remove from freezer and thaw until mushy.
Melt butter in a 9 x 13 x 2-inch pan. Add in layers as follows (do not stir): graham cracker crumbs, chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over the top. Bake at 325° for 25 to 30 minutes. Cut into pieces when cool.
Mix ice cream, milk and pudding; pour over melted oleo and crackers. Cover with Cool Whip.
Form small balls; roll in brown sugar. Depress small hole with finger; put in small amount of jelly or jam of your choice. Bake at 375° for 12 to 15 minutes.
Mix together the sugar, egg, butter, molasses and vanilla. Sift flour with soda, salt and spices; add alternately with milk to first mixture. Mix well. Add nuts. Pour into a greased 9-inch square pan. Bake at 350° for 35 to 40 minutes or until done. Cool in pan, then cut.
Sort, wash and soak beans overnight in water to cover. Next morning, simmer for 40 minutes (until tender) and drain. In bean pot, layer apple wedges, diced onion and beans. Combine remainder of ingredients and pour over beans. Scrape off salt from salt pork. Cut into 1/2-inch squares to rind. Press into beans, leaving rind exposed. Cover bean pot and bake at 250° for 6 to 8 hours. Add water during baking, if needed. Makes 8 servings.
Take large oysters from their own liquid. Dry with towel. Beat eggs lightly and season to taste. The amount of salt is determined by oysters. Dip in the egg and roll in cracker meal. Dip in the egg and roll in cracker meal the second time. Pat into shape. Fry in deep boiling fat until brown. Serve hot.
Put sugar, butter, milk and cocoa in a large saucepan and bring to a boil. Boil for 2 minutes, stirring slowly. Remove from heat and add peanut butter, vanilla and oatmeal. Mix well. Drop by teaspoonfuls onto waxed paper. Let set. Makes about 50 cookies.
Mix all ingredients except milk. Blend well. Add milk and beat to frosting consistency. Spread over cooled cake.
Brown chops; pour off fat. Add other ingredients. Cover and cook 45 minutes on simmer.
Preheat oven to 350°. Cook broccoli 5 minutes and drain well. Beat eggs. Combine remaining ingredients. Mix in broccoli. Grease dish and cook 30 to 40 minutes or until light golden on top.
Drain Veg-All thoroughly. Combine with diced potatoes, green peppers, sweet pickles, green onions, 4 slices salami and 2 hard-cooked eggs. Chill. Mix together the mayonnaise, horseradish, hot pepper sauce and salt. Add to chilled Veg-All mixture; toss lightly. Line a chilled salad bowl with crisp greens; fill with salad. Garnish with remaining salami and egg slices.
Cream shortening, sugar and yolks. Add soda mixed with molasses. Sift dry ingredients together. Add alternately with milk to first mixture. Stir in beaten egg whites. Stir in lightly floured raisins. Bake in 9 x 13-inch greased pan at 350° for 45 to 50 minutes.
Blend shortening, egg, peanut butter and water. Sift dry ingredients and add. Add 1 c. chocolate chips and peanuts. Bake in a 9 X 13 pan for 20 minutes at 375°. Remove from oven. Immediately sprinkle remaining chocolate chips evenly over top. Place baking sheet over pan to hold heat to soften chips. Spread chocolate evenly and sprinkle with peanuts.
Mix 3 ingredients together and put in pie shell. Refrigerate, best if left overnight.
In 12-inch skillet over high heat, heat fish, garlic, parsley and 1 cup water to boiling. Reduce heat to low. Cover and simmer 10 minutes until fish flakes. Remove fish to paper towels to drain.
Brown meat and onion in Dutch oven. Drain off all fat. Add remaining ingredients. Simmer, covered, for 1 to 2 hours. Remove bay leaf. Serve hot. This dish freezes well.
Mix flour, baking powder and salt. In separate bowl mix butter and sugar; add eggs, vanilla and peanut butter. Add to dry ingredients. Put half of mixture in greased 9 x 13 pan. Spread with jam. Put rest of mixture on top of jam. Bake at 350° for 35 minutes.
Cream shortening and sugar. Add eggs, beating well. Add with milk. Beat 4 minutes with mixer. Add flavoring and pecans last. Bake in 10-inch tube pan for 1 hour and 15 minutes at 350°.
Chop water chestnuts. Mix remaining ingredients together. Place in dish sprayed with Pam. Bake at 350° for 30 minutes.
Mix cocoa and soda. Blend in 1/3 cup oil. Add boiling water and stir until thickened; stir in sugar, eggs and the other 1/3 cup oil and stir until smooth. Add flour, vanilla and salt. Pour into a 13 x 9-inch pan (lightly greased). Bake at 350° for 35 to 40 minutes. These are delicious warm with a glass of cold milk! Enjoy!
Brown beef and onion lightly in a large skillet. Add remaining ingredients. Simmer for 20 minutes. I add a little bit of water and simmer longer.
In the margarine, saute the onion. Add the sugar, vinegar, ketchup and water. Simmer until thickened. Use on ribs, pork chops, etc.
Saute onions and bell pepper in melted butter. Place squash in casserole dish and arrange water chestnuts, onions and bell pepper over squash. Mix together other ingredients and pour over squash and cover with grated cheese. Bake at 350° about 30 minutes.
Beat butter and sugar until light and fluffy. Add 1 egg at a time, beating after each one. Add flour and cream alternately. Beat well. Stir in vanilla. Grease a 10-inch tube pan. Place in a cold oven. Bake at 325° for 1 1/2 hours or until tested done.
Melt in double boiler cheese. Add gradually milk. Stir constantly until smooth. Add olives, salt, pepper and macaroni. Pour into casserole. Sprinkle with buttered soft bread crumbs. Bake at 375° for 20 minutes or until crumbs are lightly browned.
Dissolve Jell-O in boiling water. Cool Jell-O slightly and then add sherbet. Fold in whipped cream; add mandarin oranges. Pour into bowl and serve.
Remove seeds and dice (about the same size as corn kernels); cucumber, bell peppers, tomato and onion.
Sift powdered sugar and cocoa together. Add evaporated milk and butter or margarine. Cook on Medium-high for 3 1/2 minutes. Mix in vanilla and nuts or coconut. Pour in a small square buttered pan. Place in refrigerator. Makes about 1 pound. (Keep in refrigerator.)
Place bread in casserole. Add browned and drained sausage, then cheese. Mix eggs, mustard, milk and salt. Pour over all. Refrigerate overnight. Bake at 350° for 40 or 45 minutes.
Mix jello, hot and cold water. Add pineapple, marshmallows, bananas and pecans. Jell overnight.
In a large saute pan over medium-high heat, add butter and olive oil. Once butter and oil are heated, add salmon. Saute for 8 minutes, turning salmon over every 2 minutes. Next add garlic, capers, wine and cream. Bring to a simmer and let simmer for 4 minutes. Add parsley, salt and pepper. Serve. Yield: 4 servings, 4 ounces each.
Bring sugar, vinegar, oil, salt, celery seed and mustard seed to a boil. While hot, pour over shredded cabbage. Cool and set in refrigerator overnight.
Heat pineapple and gelatin over medium heat until gelatin is dissolved completely. Then cool and add buttermilk and nuts; stir well. Refrigerate and when it begins to thicken, add Cool Whip. Fold in gently and refrigerate until ready to serve.
Combine cream cheese, green chilies, green onions and garlic salt in a small bowl. Spread on tortillas. Roll each tortilla and chill for 2 hours. Cut in slices and serve with picante sauce.
Combine cucumbers, onions and salt in a crock or plastic bowl; let stand 4 to 5 hours in icebox. Drain (do not wash) in a plastic colander (do not use an aluminum colander). Combine sugar, vinegar, water and celery seed; mix well until sugar is dissolved. Pour over cucumbers and onions; mix well. Put in plastic container and freeze. Lots of luck!!!
Combine egg and buttermilk. Add brown sugar. Sift flour, soda and salt; add it all at once to egg mixture. Add oatmeal, dates and nuts. Stir enough to combine. Fold in melted shortening. Bake in greased and wax paper lined loaf pan at 350° for 50 to 60 minutes. Better to serve a day later; bread will be more moist.
No sugar added. Preheat oven to 350°. Beat butter until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots. Spread batter in greased 12 x 8-inch baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool. Frost.
In 2-quart saucepan, combine corn syrup, brown sugar and a dash of salt. Cook and stir until mixture comes to a full boil. Stir in peanut butter. Remove from heat. Stir in cereal, chocolate pieces and vanilla.
In roaster combine meat marinade and vegetable juice. Add pot roast. Marinate for 15 minutes, piercing meat with fork and turning several times. Cover and simmer until nearly tender about 2 1/4 hours. Add vegetables; simmer 25 minutes longer. Remove roast and vegetables to platter. Combine flour and water. Add to juice in pan. Cook and stir.
Mix together sugar, white syrup and water. Boil to soft ball stage. Add peanuts, continue to cook to hard boil stage. Remove from heat and stir in butter and soda; stir.
Cook noodles according to package. Heat tuna and soups together. Mix with the noodles. Place in a casserole dish and sprinkle the top with parmesan cheese.
Combine all ingredients except Hershey's Kisses in large bowl. Mix on lowest speed of mixer until dough forms. Shape dough into balls, using a rounded teaspoonful for each. Roll balls in granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with a candy Kiss, press down firmly so cookie cracks around edge.
Combine all ingredients except chocolate syrup. Beat 3 to 5 minutes on high speed with electric mixer. Pour half of batter into tube pan. Mix syrup with remaining batter. Pour batter into cake pan. Bake at 350° for 40 to 50 minutes or 325° in 13 x 9-inch pan. Let stand 1 hour. Grease and flour pans.
Mix well. If still too stiff, add a couple of drops of milk. Flatten out in any cake pan you might like. Cut into squares and enjoy.
Prepare potatoes. Cook and crumble meat; season to taste with salt, pepper and garlic powder. Drain fat from meat. Return meat to pan and add soup (don't add water). Stir over medium heat; cook well. In 2 1/2-quart casserole dish (ungreased), place a layer of potatoes. Cover bottom. Add a layer of meat and soup mixture. Cover top with cheese. Bake at 350° for 15 to 20 minutes or until cheese melts.
Mix and let stand overnight. Will keep a long time in the refrigerator. Great for raw vegetables.
Cream together sugar and butter. Mix in eggs, one at a time. Mix in flour, alternating with the milk. Mix in baking powder and salt. When ingredients are well blended, add vanilla. Bake in 325° oven for 1 hour.
Put peanut butter between 2 crackers. Melt chocolate; dip crackers one at a time in chocolate. Place on rack to harden. After hardened, place in airtight container.
Let ice milk soften about 10 minutes at room temperature for easier mixing. Combine ice milk, Cool Whip, pudding and peanut butter in deep bowl. Mix 2 to 3 minutes until well blended. Pour mix into uncrusted pie pan (8-inch metal pan). Freeze 1 to 2 hours before serving.
Cook sugar and milk until soft ball stage. Add peanut butter. Beat until thick and pour into buttered 9 inch square pan.
Boil chicken in water with 2 tablespoons of tarragon. When done, let chicken cool, then remove skin and break chicken into bite size pieces. Place in large bowl. Dice celery and quarter grapes and add to chicken. Add walnuts and mix as much mayonnaise as you like your chicken salad to have. Sprinkle with 2 more tablespoons of tarragon as you mix. Chill and enjoy.
Spread in a 9 x 13-inch pan the cherry pie filling first, then put the can of pineapple in pan, juice and all. Add the dry cake mix and spread evenly in pan. Next, cut up butter into chunks and put on top of cake mix. Sprinkle with nuts and coconut. Bake at 350° for 45 minutes. Serve warm with vanilla ice cream. Delicious!
Saute onions in oil. Combine all ingredients in stove top pan. Simmer for 20 to 25 minutes until seafood is cooked. Remove bay leaves before serving.