HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all except ham and shredded and sliced cheese with the ground meat. On foil or wax paper, put meat mixture into a 12 x 10-inch rectangle. Add ham slices on top of meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting at short end, carefully roll up meat, using foil or wax paper to lift. Seal all edges. Place roll, seam down, in 13 x 9 x 2-inch pan. Bake in 350° oven for 1 hour and 15 minutes. Place cheese slices over top of roll; return to oven for 5 minutes or until cheese melts.
Dice chicken; marinate in Garlic Herb Marinade for 35 to 45 minutes. Dice all vegetables. Saute, stir-fry chicken and marinade in skillet until cooked. Add vegetables and stir. Pour in precooked rice. Stir. Add 1/3 jar Tomatillo Chutney. Stir in until mixed. Garnish with almonds and squeeze lime juice over. Serve.
Drain pineapple juice and add to it flour mixed with sugar. Beat in egg and cider vinegar or cider. Cook until thick. Cool. Add to apple chunks, pineapple and nuts. Mix well.
Brown ground beef and onion together. Drain. Add remaining ingredients, mixing between each addition. Heat until hot and serve.
Roll crescent rolls out flat. Brush with mixture of softened butter, Parmesan cheese and oregano. Place sausage links on rolls; wrap once. Slice into 4 or 5 pieces; secure with toothpicks. Bake at 350° for 10 to 15 minutes on an ungreased cookie sheet.
Make deer burger into small patties; dredge in flour and salt and pepper. Brown in oil on both sides of burgers. In a small bowl, mix ketchup, water or broth and Tabasco; pour over the meat in skillet. Simmer over medium to low heat for 30 minutes, turning once. (Sauce should be thick when done.)
Using your own favorite cornbread mixture, pour into a greased and floured iron skillet on which the bottom has been lined with bacon pieces or sliced middling meat. Bake until well done. The bacon will brown on bottom of cornbread. Serve with cold, sweet milk, onions and pinto beans. "Delicious."
Cook macaroni according to pkg. directions. Alternate layers of macaroni, cheddar and cottage cheese in greased 2 qt. baking dish, beginning with macaroni and ending with cheese. Melt the butter in saucepan. Stir in the flour to make a smooth mixture. Blend in milk gradually. Heat to boiling, stirring constantly. Cook until sauce has thickened- about 2 minutes. Add salt and pepper. Pour sauce over macaroni and cheese. Mix bread crumbs with 2 Tbsp. butter. Sprinkle over macaroni and cheese. Bake at 375° for 30-35 minutes.
Brown chops in margarine. Transfer to casserole and cover with sliced onions. Combine all other ingredients and pour over chops. Bake at 350° for 45 minutes to 1 hour. Serves 4 to 6.
Melt oleo in bowl; add remaining ingredients. Roll in little balls and put on wax paper.
Combine all ingredients and bake for 3 hours at 350°, covered. Remove cover the last 1/2 hour (1 1/2 hours if recipe is cut in half).
Boil chickens and discard bone and skin. Cook butter beans and blend in blender, all except 1-quart.
Saute butter, onions, oregano, rosemary and thyme. Cut chicken livers into bite size pieces and add to mixture when onions are soft. Add salt and pepper to taste. Cook rice and mix with the chicken liver mixture. Add small amount of water or broth, if needed.
Melt 1 stick of oleo and pour over graham cracker crumbs. Toss and press in a 9 x 13-inch pan. On high speed, beat for several minutes: eggs, 1 stick oleo and powdered sugar. Pour over crust. Slice bananas and arrange over cream mixture. Drain pineapple until it's as dry as possible and sprinkle over banana. Top with Cool Whip. Sprinkle with pecans. Decorate cherry halves. Keep refrigerated.
Heat 1 inch depth of water to boiling. Add potatoes. After 15 minutes of cooking time, add broccoli. Cook 3 minutes. Add zucchini. Cook until vegetables are tender, a total of 20 minutes cooking time. Drain well. Add olives, dill, salmon and dressing; toss to mix. Cover and refrigerate at least 2 hours. Add pepper and onion; toss to mix. Serve chilled. Serves 6.
Stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. (Take 1/2 cup of this dry mixture and mix with pecans, cherries, raisins, candied orange peel and grated rind.) Beat together butter and 1 cup sugar in large bowl until smooth. Add eggs and beat until light and fluffy. Stir in flour mixture alternately with buttermilk until blended. Gently stir in pecan mixture. Spoon batter into small loaf tins. Bake at 350° for about 20 minutes until a wooden pick comes out clean. While these are baking, combine 1/2 cup sugar and 1/2 cup orange juice in small saucepan. Bring to boil, stirring to dissolve sugar. When cakes are done, remove from oven. Let cool 10 minutes. Prick holes in cakes with long tined fork or skewers and spoon orange syrup over cakes. Wrap in foil and store. Keep in cool place 4 weeks. It is important that no substitutions be made for this recipe.
Prepare the cake mix according to directions, adding 3 tablespoons of green creme de menthe. Cool the cake for at least 1 hour (9 x 13-inch pan). Spread chocolate fudge over the cake. To 12 ounce container of Cool Whip, add 3 tablespoons green creme de menthe and mix well. Spread over the cake and chocolate topping; sprinkle nuts or chocolate jimmies over the top of cake.
Blend until smooth onion, green onion, celery and bell pepper. Mix all ingredients together in bowl. Drop by teaspoon on baking sheets. Bake at 400° until brown.
Add 1 marshmallow to 1 graham cracker and 1 chocolate square. Then put 1 graham cracker on top. Place on wax paper and put in microwave for 30 seconds on High. May add peanut butter if desired.
Heat sugar, butter, salt and evaporated milk over low heat, stirring until the sugar dissolves. Bring to boil; boil for 6 minutes. Put chocolates, marshmallow cream and nut meats in bowl. Pour the boiling syrup over the ingredients; beat until the chocolate is all melted. Pour in a greased pan. Cool for several hours before cutting into squares. Store in a tin.
Blend the oleo or butter and brown sugar. Stir in the egg yolk and vanilla. Mix in the flour and salt. Chill for 1 hour. Roll in 1-inch balls. Dip in slightly beaten egg white, then roll in nuts. Bake for 5 minutes at 350°. Press thumb in center of each; bake 5 minutes longer. Cool. Fill with frosting; garnish with M&M's peanuts. Makes 2 dozen. (Amount of vanilla frosting and M&M's makes triple batch.)
In a serving bowl, combine the peas, ham, cheese and onion. Pour dressing over the top; toss to coat evenly. Yields 6-8 servings.
Mix all ingredients together in casserole. Cover and bake at 350° for 2 1/2 hours. Serve on rice.
Place butter in 2-cup glass measure. Cook on 20% power for 3 1/2 minutes. Let stand 3 to 4 minutes. Skim foam from top. Slowly pour off yellow oil into small serving dish. This is the clarified butter. Discard the leftover impurities. Serve as dipping sauce for clams, crab legs, lobster or shrimp.
Boil until little thick. Pour over apples in jar. This will do 7 quarts. Do not pack apples too tight so filling will go in jars. Pressure cook 10 to 15 minutes at 5 pounds pressure.
With mixer, blend first two ingredients. Stir in the rest. Serve with corn chips.
Microwave chocolate chips with peanut butter on Medium for 2 to 3 minutes. Stir after every minute. Add marshmallows. Chill until firm.
Cream together butter and sugar; blend in egg. Stir together salt, baking powder, flour and vanilla and add to mixture. Mix all together and cool in refrigerator. Roll out on floured board and cut into shapes with cookie cutters. Bake at 325° for about 10 minutes or until done.
Put all ingredients in a pot and cover. Cook 2 1/2 hours on medium to low light on the stove top. Do not open pot before 2 1/2 hours. Keep pot tightly covered.
Cook macaroni 8 to 10 minutes and drain. Combine all other ingredients. Add macaroni. Put in buttered 2 1/2-quart casserole. Bake at 350° about 35 to 45 minutes. Top with chopped fresh tomatoes or salsa.
Mix hamburger with other ingredients, except for soup and milk. After mixing items together well form small meatballs. Brown over medium heat; drain. Remove from pan. Heat soup and milk; add meatballs. Simmer for 10 minutes. Serve with rice or noodles and veggies.
Cook zucchini and lemon juice together. Add sugar, nutmeg and cinnamon. Simmer about 1 minute.
Preheat oven to 250°. Sift flour 3 times; measure 2 cups plus 2 tablespoons. Cream shortening and sugar in mixer bowl until light and fluffy. Add eggs alternately with flour, beating well after each addition. Add salt and vanilla; beat well. Pour into greased and floured 10-inch tube pan. Increase oven temperature to 325°. Bake for 1 hour and 10 minutes. Do not open oven door during baking time. Cool in pan for 10 minutes. Invert onto serving plate. Yield: 16 servings.
Sift flour. Add melted shortening and sugar. Add buttermilk; stir until dough can be dropped by large spoonfuls into flour to be coated. Place biscuits on greased baking sheet. Bake at 400° for 10 minutes.
Brown hamburger meat and onion. Heat mushroom soup with 1/2 can water; set aside. Layer bottom of casserole dish with tortillas; layer hamburger meat and cheese (several layers) until pan is near full, cheese being top layer. Then put can of chili peppers, spreading across top. Pour mushroom soup mixture over the top. If desired, add another layer of cheese and green onions. Bake at 400° for 10 minutes. Serve warm.
Mix first six ingredients and bake on two pizza pans (line pans with waxed paper) 15 to 20 minutes at 350°. Cover cooled crusts with Cool Whip (1/2 large carton on each) and top with fruit (strawberries, pineapple, bananas, cherries, peaches and kiwi). Put peaches and bananas in lemon juice first to keep from turning dark.
Brown meat in butter until well cooked. Cook rice until done. Thoroughly rinse rice in cold water. Cook onions and tomatoes for 20 minutes. In a baking dish, layer tomato soup, pimiento, meat, tomatoes and onions and cooked rice; repeat. Season with salt, pepper and sugar. Bake in a 350° oven for 25 to 30 minutes. Makes 6 to 8 servings.
Sift dry ingredients together. Beat egg and add shortening, orange juice and hot water. Combine with dry ingredients. Add nuts and cranberries. Bake in 9 x 5-inch greased and floured pan for 1 hour and 10 minutes at 325°. Brush bread top with butter.
Stir all ingredients, except shells, well. Pour half into 1 shell, the other half into remaining shell. Cool for 2 hours. Ready to serve. Recipe makes 2 pies.
Place lettuce in the bottom of dish. Pour peas over lettuce. Add onion rings. Mix mayonnaise and sour cream. Spread over the top. Sprinkle with cheese.
Mix to your own taste all ingredients. You may leave the strawberries frozen and that will keep your punch cold longer. Sherbet should be put in scoops, not whole.
In a mixing bowl, beat brown sugar and shortening with an electric mixer until well blended. Beat in egg until fluffy.
Blend egg yolks, sugar, salt & nutmeg with whisk. Slowly pour in scalded milk. Add vanilla. Pour into pie shell. Bake at 450 degrees for 15 minutes. Bake another 25-30 minutes at 350 degrees.
Dissolve yeast in warm water. Pour milk over shortening and sugar. Add 1/2 of the flour and mix, then add remaining flour and yeast. Mix thoroughly. Let stand for 15 to 20 minutes, then use as much of the dough as needed. Store remaining dough in refrigerator. Bake at 375° until brown.
Bring the water, Coffee-mate, mustard powder, garlic powder and cumin to a boil. Add the Velveeta. Mix butter (melted) and flour and add to first mixture. Add the rest of the ingredients. Temperature varies; does best on simmer.
First of all, be careful of your selection. Once selected, give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, others are constantly getting them in hot water. This makes them sour, hard and sometimes bitter. Even poor varieties may be made sweet and tender and good by garnishing them with patience, well sweetened with love and seasoned with kisses. Keep warm with a steady fire of domestic adoration and serve with peaches and cream. Thus prepared, they will keep for years.
Combine 1 cup flour and 1/4 cup sugar. Cut in 1/3 cup margarine until crumbly. Press into bottom of lightly greased 9-inch square pan. (I use Pam spray.) Bake at 350° for 15 minutes.
Saute vegetables in broth or margarine until soft, but not brown. (To cut calories, cook vegetables in a little water.) Add chicken and soup; mix and heat through.
Mix together in large bowl, eggs, sour cream and grated Swiss cheese, then stir in all of your favorite quiche ingredients. Pour the mixture into pie shell. Sprinkle Cheddar cheese on top, forming 1/4-inch layer. Bake at 375° for approximately 45 minutes to an hour. Check to make sure it is firm in the center. Let stand for 15 minutes before cutting.
Boil cabbage leaves about 5 minutes until tender. Mix all other ingredients and form into 9 balls. Wrap balls in cabbage leaves. Place in baking dish. If desired, pour tomato juice and/or sauerkraut over top. Bake at 350° for 1 1/2 to 2 hours.
Melt margarine. Add sugar and cocoa. Stir well and add eggs. Stir don't beat. Add milk and vanilla.
Marinate sliced pork with soy sauce and sesame oil. Add 2 tablespoons peanut oil to a preheated wok. Stir-fry pork until meat changes color. Pull pork up the sides of the wok.
Melt butter in pan and add brown sugar. Cook until sugar is melted, stirring constantly. Remove from fire and add milk and vanilla. Mix. Add confectioners sugar and mix thoroughly. A little more sugar or milk may be added if necessary to gain the right consistency to spread on cake, or if a little more frosting is needed.
In a 9 x 13-inch pan, put down one layer of whole crackers. Mix pudding and milk. Add Cool Whip to mixture and mix well until thickened. Pour 1/2 of mixture over first layer of crackers. Add another layer of crackers. Pour remaining mixture on top. Add another layer of crackers and spread 1/2 of the icing over the top layer of crackers. Icing will need to be soft. Refrigerate for several hours to allow crackers to soften.
Cream the shortening, adding the powdered sugar and beating until smooth. Then add the eggs, one at a time, beating until smooth after the addition of each egg. Add the vanilla and flour, making sure that the mixture is completely smooth when finished. Bake in an angel food cake pan or small loaf pan (lightly greased) on the lowest rack of your oven at 325° for 1 1/2 hours. Cool on a wire rack. Cake can be frozen easily.
Mix the orange juice and lemon juice together to form a citrus juice. As you chunk the apples, bananas, and pears, mix them into the prepared citrus juice. This will keep the fruit from turning dark. Mix in all other ingredients. Chill thoroughly before serving.
Sprinkle broken pecans on bottom of an unbaked pie shell. Melt butter. Mix eggs, butter, sugars, syrup, vanilla and salt together. Pour into pie shell. Bake at 375° for 1 hour or until almost set.
Combine all ingredients except corn chips, tossing well to cover with dressing. Transfer to large serving tray. Surround with corn chips. Makes 4 servings.
Mix all ingredients in one bowl until they are smooth; put in baking pan (8 x 10-inch). Set oven at 425° and bake until light gold crust.
In a pan place yams and salt; cook and peel. In a saucepan combine butter, brown sugar, orange peel, orange juice, cinnamon and pepper. Slice yams and add to pan. Heat to boiling. Heat until yams are glazed, turning as needed to glaze both sides. Add walnuts, if desired.
Cook beans with seasoned salt.	While they are cooking, saute onion and mushrooms in butter. Drain string beans and toss with onion and mushroom mixture. Add Salad Supreme and chives.
Mix all ingredients. Put in glass pie plate or Corning dish. Bake at 350° for 25 to 30 minutes until top is golden brown.
Cream butter and sugar. Work in flour, vanilla and nuts. Shape into small balls. Place on cookie sheet and bake at 350° for 12 to 15 minutes. When cool, roll in confectioners powdered sugar.
Mix oleo, sugar, eggs and vanilla well. Add flour, pecans and coconut. Bake at 350° for 35 to 45 minutes (13 x 9-inch pan). While hot, spread marshmallow cream on top.
Combine cocoa and sugar and stir over low heat about 2 minutes. Do not let sugar melt. Add butter and evaporated milk and bring to a boil over medium heat. Boil 1 minute; remove from heat and stir in vanilla.
Mix all together and put in a rather large pan. (I use my little cooker.) Bring to a good rolling boil. Boil 1 minute. Remove from heat. Add 1 teaspoon vanilla and 1 1/2 cups pecans. Beat with a spoon until it gets thick and creamy. Drop on wax paper by spoonfuls. (If mixture gets too thick or hard, reheat just a little.)
Mix all ingredients except pecans together. Shape into ball. Roll in pecans, refrigerate overnight.
Mix milk, potatoes, shortening, sugar and salt in large bowl; cool to lukewarm. Add yeast softened in water. Add eggs; add 1 1/2 cups of flour and beat well. Add more flour; beat. Add more flour to make a stiff dough. Turn out on a board and knead thoroughly. Place dough in a greased bowl; grease top of dough; cover and let rise for 2 hours. Turn out on floured board and roll to 1/2-inch thickness. Cut into 2-inch diamond shapes. Pull on opposite ends to elongate. Dip in melted butter and lay alternately in buttered ring mold. Let rise until double. Bake at 400° for 30 minutes.
Sift together flour, sugar, soda, salt and cocoa into large mixing bowl. Add shortening and 2/3 cup buttermilk. Beat 2 minutes on medium speed. Add remaining buttermilk and eggs. Beat 2 more minutes. Use two greased 8-inch round layer pans or 13 x 9-inch cake pan (metal preferred). Bake at 350° for 30 minutes.
Mix milk, egg, oil and vanilla together. Add dry ingredients; stir. Pour into greased and floured 9 x 5-inch loaf pan. Bake 1 hour until tester comes out clean. Great sliced and toasted.
Strain pear syrup into medium saucepan. Add cranberry-apple juice. Bring to a boil. Add pear halves. Simmer on low heat for 15 minutes. Remove pears from liquid. Reduce liquid until slightly thickened. Pour over pears. Refrigerate until cold. Serve in individual dessert dishes.
Mix first 5 ingredients in saucepan. Cook until thickened. Cool 1 hour. Combine apples, pineapple, 1/2 cup nuts and Cool Whip. Mix together with cooked, cooled sauce. Sprinkle top with remaining nuts. Chill and serve.
Mix first 6 ingredients and set aside. Then mix remaining ingredients. Grease 2 loaf pans. Put 1/4 of cake mixture on bottom of each pan, then add 1/4 cinnamon mixture, 1/4 cake mixture and top with rest of cinnamon mixture. Bake 1 hour at 350°.
Mix cake mix, Jell-O, eggs, Crisco and water well and pour into a greased and floured tube or loaf pan and bake 45 minutes at 350°. While cake is baking, mix together sugar, juice and hot water. As soon as cake is removed from oven, punch full of holes with a large fork. Then spoon the juice mixture all over top of cake and let stand until completely cool.
Mix sausage and cheese together. Mix Bisquick until you can form one big ball. Add a little more Bisquick if ball is real sticky. Make into walnut-size balls and bake at 400° for 12 to 15 minutes.
Two or 3 hog heads, skinned and cut in quarters by local butcher. Wash heads well to remove bone chips from cutting. Cook heads in salt water until meat is tender and falling off bone. Remove from water and let cool just enough so you can handle it. Don't let it get cold. If you do, it will be hard to season and mix. Remove all the lean meat from the bones adding just enough of the fat to allow mixture to mold well (about 7 parts lean to 1 part fat).
Mix flour, baking powder, soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Add Sourdough Starter and stir only until moistened. Turn onto floured surface and knead until smooth. Roll or pat 1/2 inch thick and cut with biscuit cutter. Brush with butter and let rise in warm place about 1 hour. Bake 15 to 20 minutes at 425°.
Mix all ingredients. Set onion in middle and bake in oven at 250° to 300° for about 3 hours. Serves 8.
Get a very large bowl. Must be hand mixed, fun! Cream together peanut butter and margarine (you can use a spoon for this). Add sugar and stir well. Add eggs, soda and oats (now use hands). Add M&M's. Make cookies whatever size you want on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Blend sugar, flour, eggs, butter and vanilla well. Stir in chocolate morsels, pecans and coconut. Pour into unbaked pie shell and bake at 350° for 30 to 35 minutes or until firm.
Melt butter in large skillet. Add onion and saute until soft. Add cabbage and saute 5 minutes or until crisp-tender. Stir in caraway seed, salt and pepper. Meanwhile, cook noodles according to package directions. Drain well. Stir noodles into cabbage mixture.
Combine ingredients in top of double boiler with water boiling. Beat or stir for 1 minute. Use mixer and whip until mixture will hold a peak (about 4 minutes). Remove from heat and add vanilla. Continue beating for about 1 1/2 minutes longer.
Trim crusts from bread slices, if desired. Lightly butter bread on both sides and cut into cubes. Brown chopped ham, bacon or sausage and place on bottom of lightly greased 9 x 13-inch dish. Place the cubed bread on top of the meat. Put the shredded cheese on top of the bread. Beat the eggs until foamy. Add the pepper, dry mustard and milk. Stir well and pour over the meat, bread and cheese. Add some extra shredded cheese on top. Cover and refrigerate overnight. Cook at 350° for 30 to 60 minutes.
Prepare cake mix according to package directions. Bake in a 9 x 13-inch metal pan. When done, remove cake from oven and poke holes in top of cake. Pour condensed milk over cake and allow to cool. Spread topping over cake when cooled. Top with Cool Whip. Break up Heath bars and sprinkle on top. Then refrigerate.
Prick bottom and sides of pie crust with fork. Bake in a 450° oven for 5 minutes. Take out of oven and sprinkle with 2 tablespoons Parmesan cheese. Spread half the broccoli over Parmesan cheese and continue with half the Swiss cheese and half the green onions. Repeat with remaining broccoli, Swiss cheese and green onions. In a bowl, beat the eggs. Add chicken broth, cream and salt. Mix well. Pour over broccoli. Sprinkle top with remaining Parmesan cheese. Bake for 10 minutes at 450°, then 25 to 30 minutes at 325°. Check quiche by using butter knife in center.
Mix pie filling and water in a saucepan. Bring to a boil. Add gelatin; stir until dissolved. Remove from heat. Add cola, pecans and pineapple. Pour into 8-inch square pan. Chill until firm. Beat whipped topping and cream cheese in a bowl until smooth. Spread over gelatin. Yield: 8 servings.
Beat eggs; add cheese, oil and chopped onion. Fold in Bisquick. Add diced zucchini, salt and pepper to taste. Mix well. Pour into greased baking dish and bake at 350° for 435 minutes.
Combine soup, rice,	butter	and water. Pour over chicken breasts in casserole. Cover and bake for 1 1/2 hours at 350° and uncover and bake for 1/2 hour.
Combine all ingredients thoroughly and place into a greased 9 x 13-inch baking pan. Press firmly. Add seasoned bread crumbs on top and bake at 350° for 35 to 40 minutes until bubbly.
Mix sugar, salt and milk and bring to boil, then cook over medium heat 4 1/2 minutes, exactly, stirring constantly, to prevent scorching. Break chocolate bar; mix with chocolate chips, marshmallow cream and butter. Pour hot mixture over chocolate mixture and mix thoroughly. Let stand a few minutes, then beat until very creamy. Add vanilla and nuts. Pour into large, flat pan (cookie sheet with sides). Cut into squares when cool. Makes 6 pounds.
Sift together the dry ingredients. Beat egg into applesauce. Add to dry ingredients with melted shortening. Add nuts, if desired. Bake bread in loaf pan at 350° for 1 hour.
Beat egg and sugar in mixing bowl. Add buttermilk and lemon rind. Serve cold topped with whipped cream, crushed corn flakes or toasted rolled oats. Makes 6 servings.
Mix all ingredients well. Mound in dish. Serve with Bremner wafers.