HumbleIntelligence/food-ner-1-Million huggingface dataset:
Instead of individually wrapping each dinner in aluminum foil, just lay the patties in the bottom of an oven cooking dish. Salt, pepper and garlic to taste. Place an onion slice on top of each patty. Top and surround with potatoes, carrots and margarine. Salt and pepper to please. Cook for 1 hour at 400°. Serve with ketchup or A.1. steak sauce.
Mix first three ingredients. Add other ingredients. Pour into unbaked pie shells and bake for 30 minutes at 350 degrees and then reduce heat to 325 degrees and bake an additional 30 minutes or until inserted knife comes out clean.
Place cabbage in casserole dish in layers of apple and onion. Season each layer with salt, pepper and sugar.	Put herbs in middle. Pour Port and vinegar over finished layers. Cover and cook at 300° for 2 hours. If desired, sour cream may be stirred in just before serving. Serves 4.
Brown meat and onions in skillet. Drain and add remaining ingredients. Place in baking dish and cover with cornbread batter and bake at 425° for 30 minutes.
Combine the first 4 ingredients in a 1 1/2-quart casserole. Cover tightly with heavy-duty plastic wrap. Fold back a small edge of wrap to allow steam to escape. Microwave at High 5 to 6 minutes, or until vegetables are crisp-tender, stirring every 2 minutes. Drain vegetables. Spoon vegetables into cavity of chicken. Truss chicken; place, breast side down, on a microwave roasting rack. Combine browning-and-seasoning sauce and butter; brush or rub half of mixture into skin. Combine basil and lemon rind; sprinkle half over chicken. Microwave at High 10 minutes. Turn chicken, breast side up. Brush or rub remaining browning mixture into skin; sprinkle with remaining basil mixture. Microwave at High 18 to 22 minutes, or until temperature of stuffing is 145° and meat at thigh registers 185°. Drumsticks will be easy to move. Yields 4 servings.
Preheat oven to 350°. Butter ovenproof soup bowls. Melt 1/2 cup butter in skillet over medium heat. Cook onions until tender and transfer to soup bowls. Mix soup, milk, salt and pepper to taste and pour over onions. Top with French bread slice and grated cheese. Bake 20 to 30 minutes until bubbly.
Mix eggs, milk, seasoned salt and pepper together in separate bowl. Add chicken and let set in the ingredients for 5 minutes. In separate container add flour to chicken. Fry as usual.
Melt marshmallows in milk, cool, add liqueurs and salt. Fold in whipped cream. Put 1/3 mixture on each layer of angel cake and top, letting it run down the sides. Store in refrigerator.
Cut shortening into flour. Add evaporated milk into which white vinegar has been added, this will sour the milk. Roll out for pies.
Brown beef in skillet, mashing constantly to eliminate lumps. Drain. Add all ingredients except Doritos. Mix well and let heat in a large Dutch oven (pot). When ready to serve, add Doritos and reheat.
Soak rice in warm water about 2 to 4 hours. Wash rice several times and drain. Boil 3 quarts of water and add rice. Bring to second boil; remove from heat. Cover and let stand 10 minutes. Drain. Cook bacon until crisp and drain. Melt butter in separate pan with chopped vegetables. Saute until half done. Mix rice, bacon and vegetables together. Place in greased baking dish; cover and bake at 375° for 1/2 hour.
Melt margarine in a large skillet and brown beef in it. Remove beef and drain on paper towel. Saute onion in remaining margarine. Mix meat, onions and remaining vegetables and spices in skillet. Simmer, covered, for 20 minutes. Serve on tortillas you have preheated.
Mix all ingredients, except chicken and Parmesan cheese, in a bowl and refrigerate. Sauce should be made at least 3 hours in advance.
Combine all ingredients and mix well. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 40 to 45 minutes.
Wash cranberries. Chop in blender. Stir 2 cups boiling water in jello until dissolved, about 2 minutes. Add sugar and chopped cranberries. Add apples and nuts. Refrigerate 4 hours.
Cream butter, sugar and vanilla until light and fluffy. Combine flour and cocoa. Blend into creamed mixture. Add nuts, beat on low until blended. Chill dough for 1 hour or until firm enough to handle.
Brown pork chops, floured, in fat. Add remaining ingredients. Cook in electric skillet for 1 1/2 hours at 150° or bake in oven for 1 1/2 hours at 375°.
Cut bacon in pieces. Fry until brown.	Keep 1/2 cup of bacon drippings and fry the onions in it. Drain. Mix vinegar, sugar and water; bring to a boil. Add cornstarch, onions and bacon. Pour mix over potatoes and heat thoroughly.
Heat oven to 400°. Mix brown sugar, margarine, milk and egg. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 9 minutes. Makes about 4 1/2 dozen.
Chop cranberries in food processor. Mix with 1 cup sugar. Let stand in the refrigerator several hours or overnight. Dissolve jello with hot water and add to cranberries and sugar. Add orange juice, orange rind, undrained pineapple, celery, pecans and apple. Mix well and pour into mold. Chill.
Beat egg. Add vinegar to 5 tablespoons water and mix. Cut shortening into flour and salt. Add egg mixture. Line pie pan and bake at 450° for 8 to 10 minutes. Makes 3 crusts.
Mix tuna, crumbs, onion and egg together. Form into 4 patties. Preheat oil in skillet. Add patties and brown on both sides. Serve on rolls. Garnish with lettuce, tomatoes, onion slices, ketchup, relish, etc., as desired.
Cream together the sugar and shortening. Break in the egg and beat vigorously. Add molasses, salt, cinnamon and ginger. Beat well. Add milk, then soda dissolved in the vinegar. Add flour, using enough only to roll out well. Cut into large cookies and bake in a moderate oven on a greased sheet about 12 minutes. These are rather soft and very good. These proportions make a rather large family batch.
Combine first 6 ingredients in a large bowl. Set aside. Combine carrots and next 3 ingredients to dry mixture. Beat at high speed on electric mixer 4 minutes. Pour into 9-inch greased square pan. Bake at 350° for 40 minutes. Check with toothpick. Cool.
Place the butter, flour, salt and pepper in the bowl of a food processor. Pulse until mixture resembles cornmeal. Pulse in the egg yolks, one at a time. Add the yogurt, 2 tablespoons at a time, and pulse until mixture just comes together. Carefully remove from the bowl and form into a flattened round disk. Cover with plastic wrap and refrigerate for about an hour.
In a lightly greased baking dish or pan, spread half of the chilies on the bottom of dish (be sure to split chilies in half). Grate cheese and sprinkle half of cheese over chilies. Cover cheese with the rest of the chilies, then cover with the rest of the cheese. Mix together the milk, salt, mustard, pepper and eggs. Pour evenly over top of cheese. Bake in oven for 30 to 35 minutes or until lightly brown on top at 350°. Remove from oven and cut into squares.
Place beans in large saucepan and cover with water. Heat and boil for 2 minutes, then remove the beans from heat and let soak for 1 hour. Then add water, if necessary, to cover beans and simmer, uncovered, for about 50 minutes until tender. Don't overcook them. Reserve liquid.
Place chicken in baking dish. Put a slice of Swiss cheese on each. Mix wine and cream of chicken soup together; pour over chicken. Sprinkle Stove Top stuffing over top of chicken and pour butter on top of stuffing. Cover dish and bake for 45 minutes at 350°. If you would like stuffing crispier, bake uncovered for a couple of minutes.
Place peach or pear half or one of each on lettuce leaf. Add a small scoop of cottage cheese and top with cherry half or sprinkle with paprika. If dressing is required, use a French dressing.
Pour over chicken and marinate at room temperature for 2 hours or in refrigerator 4 hours. Return chicken to room temperature before grilling.
Cook macaroni; add peas and meat. Mix cheese, milk, soup, onion and salt. Simmer until cheese is melted. Add to first 3 ingredients. Bake 1 hour at 300°. Serves 14 to 16.
Place beans in large casserole dish. In frying pan, brown bacon and remove from drippings. Brown onion. To beans, add drippings, onion, sugar and syrup; mix well. Spread bacon pieces over top of beans and bake in a 350° oven for 30 to 45 minutes.
Mix all ingredients thoroughly and place in well-greased casserole dish. Spread additional seasoned crumbs on top of mixture. Bake at 350°, uncovered, for 35 to 40 minutes or until bubbly in center.
Line 9 x 13-inch dish with whole graham crackers. Mix dry Jell-O and applesauce. Spread layers of mixture over graham crackers. Cover with Cool Whip. Add more layers of ingredients. Top with Cool Whip and chopped nuts.
Combine first 3 ingredients; beat well. Add sugar gradually. Beat until light. Add eggs, one at a time. Add flour. Bake at 325° for 1 hour 20 minutes in cold oven. Do not preheat oven. I use two large loaf pans, greased and floured.
Mix all ingredients, except ham slices, until well combined. Spread the cream cheese mixture on each ham slice and roll up. Slice each ham roll-up to 1/4 to 1/2-inch thickness. Arrange on platter and serve.
Blend soup, milk, Parmesan and shredded cheese, Mrs. dash or other seasoning and Tabasco sauce. In buttered 13 x 9-inch pan layer potatoes, onion and sauce. Dot with butter. Sprinkle with paprika. Cover with foil. Bake at 400° for 45 minutes. Uncover and bake until brown and tender (approximately 20 minutes).
Combine flour and milk over heat, stirring constantly, to make a paste. Cool. Beat together sugar and butter until smooth. (In Hawaii, I put my mixing bowl into a bowl of ice to keep everything cool.) Add the paste to the sugar and butter. Add vanilla. Beat until creamy like whipped cream. This will frost one cake.
Melt margarine; add sugar and beaten egg and molasses. Stir together dry ingredients and add to the rest. Drop by spoonfuls on greased cookie sheet and press flat with back of spoon. Bake at 350° for about 15 minutes, or until golden brown. Yields 7 dozen cookies.
Mix together. Add meat; cut 1 x 1/4-inch. Let sit overnight in refrigerator. Bake at 150° for 12 hours.
Brown ground beef and onion together. Drain off any fat. Add remaining ingredients. Bring to a boil. Reduce to simmer. Cook one hour or until chili is thick. Makes 4 pints.
Slice each chicken into 3 or 4 strips. Mix dry ingredients together. Roll each strip into dry ingredients to coat. Drizzle a little Squeeze Parkay in bottom of a 13 x 9-inch pan. Lay strips in pan. Sprinkle any remaining mix over chicken. Drizzle squeeze Parkay lightly over chicken. Bake uncovered for 20 minutes at 350°.
Grind wafers into fine crumbs. Mix in other ingredients. Roll into logs. Wrap in foil and store in refrigerator at least 48 hours before serving. Slice to serve. Makes a pretty tray for holidays.
Mix all together, as for any muffin, and bake in a greased muffin tin that has been filled about 3/4 full of the batter. Bake at 400° for 20 minutes.
Butter 8 x 12-inch baking pan. Line bottom of pan with well drained sauerkraut. Top with tomato slices, then dab with Thousand Island dressing and dot with margarine. Place corned beef on top of the margarine and next, sprinkle Swiss cheese over meat and caraway seed. Heat in 425° oven 15 minutes. Remove from oven.
In a large bowl, mix flour, baking soda, salt, cinnamon and nutmeg. Set aside. Beat eggs. Stir in oil, sugar and vanilla. Add applesauce and carrots. Mix well. Add to flour mixture, stirring just enough to moisten. Fold in raisins and nuts. Bake at 350° in a 13 x 9 greased pan for 45 minutes.
Saute onion and celery in butter. Blend in soup and cheese. Put broccoli in colander and run hot water over to break apart. Add this and other ingredients to soup and cheese mixture. Pour into 1 1/2-quart casserole and bake in 375° oven for 45 minutes to 1 hour or until brown on top.
Melt margarine in bottom of pan. Mix flour, sugar, and milk together; pour on top of melted butter. Do not stir. Butter will cover fruit. Bake at 350 degree for 45 minutes to an hour or until crust is brown.
Mix all ingredients and store the mixture in an airtight container. Make individual snack packs in plastic bags and store in airtight container. Will keep 2 to 4 months on pantry shelf.
Mix all together, except crackers and margarine. Sprinkle crackers on top. Pour melted margarine over mixture. Bake at 325° for 30 minutes.
Thaw and roll thin, one sheet of puff pastry. Bake as directed, piercing with a fork. Drizzle with heated, seedless raspberry jam. Drizzle with melted chocolate using a cake decorator. Arrange sliced fruit in a single layer. May sprinkle with grated white chocolate (optional). Cut into serving pieces.
Mix ingredients in order given. Turn into buttered casserole and bake at 350° for 1 1/2 hours.
Cook noodles according to package directions; drain. Place in a 1 1/2-quart serving dish. Pour butter over noodles; add Parmesan and toss gently. Stir together sour cream and whipping cream; fold into noodles. Garnish with parsley. Serve immediately.
Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake in a moderate oven (350°) 1 hour. Let stand 5 minutes before slicing. Makes 8 servings.
Heat oven to 350°. In a large bowl, add cottage cheese, sour cream, egg, salt, pepper and cheese; set aside. Cook macaroni according to package. Drain well and mix with ingredients in bowl. Turn into a greased 9 x 9 x 2-inch baking dish. Sprinkle top with paprika. Bake at 350° for 45 minutes.
Blend together 15 seconds. Scrape sides; add oil to smooth. Serve with veggies or pita bread. Refrigerate at least 2 hours before serving.
Mix all ingredients together. Pour half the mixture into greased Bundt pan. With remaining mixture, add 3/4 cup chocolate syrup and pour over plain mixture. Bake at 350° for 50 minutes. Frost with chocolate frosting.
Mix sour cream and mayonnaise with taco seasoning mix. Spread bean dip on large, flat plate or bowl. Spread taco-flavored mix over bean dip. Sprinkle on tomatoes, green onions and grated cheese. Serve with chips. Chill when not in use.
Mix biscuit mix, salt and corn meal. Add to melted butter and corn. Beat well and drop by spoonfuls in deep fat. When brown, serve with syrup and butter.
In medium size pot, pour in oil. Add onion and cook on medium heat until onion is transparent. Add ceci (rinse can with a little water and add to ceci) and cook on low gas for 30 minutes with lid on. Cook macaroni according to package directions. Drain macaroni. Reserve some liquid. Put macaroni in bowl and add ceci. Mix well. Add some of the macaroni liquid. Serve. Garnish with macaroni, Parmesan cheese and/or crushed red pepper, if desired.
In a large bowl, cream together butter and sugar until the mixture is light and beat in egg. Into a bowl, sift together flour, baking powder and salt. Add the flour mixture to the butter mixture alternately with milk, beating well after each addition, to make a smooth batter. Pour the batter into a buttered baking dish, 13 x 9 x 2-inch and spread it evenly with a metal spatula. Scatter rhubarb over the batter and sprinkle with white or brown sugar and chopped walnuts or pecans over the mixture. Bake the pudding in a 350° oven for 40 minutes or until it is browned. Serve with warm Nutmeg Sauce.
Mix carrots or raisins; sprinkle on ginger. Mix mayo and orange or lemon marmalade. Mix everything together.
Beat eggs until fluffy. Add oil, sugar, vanilla and zucchini; mix well. Add dry ingredients; mix well. Add nuts and pineapple. Bake in 2 large loaf pans, greased and floured, for 1 hour in a 325° oven.
Mix eggs, oil and sugar together. Blend remaining ingredients into mixture. Mix well. Pour evenly into 2 greased loaf pans. Bake for 1 hour to 1 hour and 15 minutes (ovens vary) at 325°.
Mix vinegar and sugar and bring to a boil; pour over kraut, onions, celery and green pepper. Let stand in refrigerator for several hours. Keeps a long time.
Cream shortening, sugar and eggs. Mix rest of ingredients. Bake at 350° for 30 minutes in 9 x 14-inch pan.
Defrost shrimp soup and add to softened cream cheese and add rest of ingredients. Use hand mixer. When serving, sprinkle paprika on top. Shrimp can be cut up finer.
Sift together flour, baking powder, salt and sugar. Cut in butter. Beat egg and milk. Stir into above mixture. Place half of cake batter into greased and floured 8X8 pan. Sprinkle with half of topping mixture and then remaining batter and topping. Bake at 375 degrees for 25-30 minutes. When doubling recipe, bake in 9X13 pan for 35-45 minutes.
Mix together thoroughly sugar, shortening and eggs. Stir in sour milk and mashed bananas. Sift together and stir in flour, baking powder and soda. Blend in chopped nuts. Pour into a well greased 9 x 5 x 3-inch loaf pan. Let stand 20 minutes before baking. Bake until it tests done, usually 50 to 60 minutes in 350° oven.
Blend or sift together softened cream cheese and margarine with flour. Shape into 1 inch balls; place in tiny muffin tins. Press dough against bottom and sides.
Mix sugar, cocoa, milk and margarine. Bring to a boil and cook for almost 1 minute. Then remove from heat, quickly adding the oats, butter and vanilla. Drop on wax paper quickly by teaspoon.
Dissolve bouillon cubes in 1/4 cup hot water. Moisten curry powder with bouillon water. Melt butter in a saucepan and stir in flour. Mix well. Stir in the milk with the curry mixture. Cook over low heat, stirring constantly until mixture reaches cream sauce consistency. Pack the hot cooked rice into a greased ring mold and place mold in a pan of water to prevent sticking. Bake at 350° for about 15 minutes. Add the raw, peeled and deveined shrimp to the hot cream sauce and cook until shrimp are pink and done. Unmold rice ring on heated platter. Pour curried shrimp into center of ring. Decorate with parsley. Serve hot.
In a mixing bowl, cream the butter and brown sugar. Add egg and vanilla. Beat well. Combine dry ingredients and add to creamed mixture. Stir in nuts, if desired. On a lightly floured surface, shape the dough into three 10 x 1-inch rolls. Tightly wrap each roll in wax paper. Freeze for at least 12 hours. Cut into 3/8-inch slices and place on greased baking sheets. Bake at 350° for 6 to 8 minutes. Remove to wire rack and cool. Makes about 7 dozen.
Preheat oven to 350°. Grease and flour a Bundt pan; set aside. Mix sugars and put in separate bowl. Dip biscuits in melted butter, then in sugar mixture, then in nuts. Arrange around Bundt pan until full. When complete, bake for 10 to 15 minutes until biscuits look done. Remove from oven. Let stand for approximately 10 minutes before turning over onto plate. Use remaining butter and pecans as topping.
Prepare ice ring in advance, if desired. In blender container, puree strawberries. In large punch bowl, combine pureed strawberries and remaining ingredients, except ginger ale. Stir until sugar dissolves. Just before serving, add ginger ale and ice ring. Makes 3 1/2 quarts.
Mix dry ingredients. Add remaining ingredients and cook in heavy saucepan, stirring constantly. Place in baked pie shell and top with meringue.
Mix together the first 4 ingredients. Trim crusts from bread slices. Spread mix over bread and roll around pickle slices. Chill 2 hours or more. Cut into bite size pieces.
Combine the mashed berries, sugar and corn syrup; stir until well mixed. Let stand for 10 minutes. In small bowl, combine liquid pectin and lemon juice. Stir into fruit mixture; mix for 3 minutes. Add remaining whole berries, stirring carefully to distribute fruit, but leave berries whole. Ladle into 1 pint or smaller freezer containers; seal and let stand at room temperature for 24 hours. Store in refrigerator up to 3 weeks or in the freezer for up to 1 year. Thaw and stir before using. Can serve over ice cream, sponge cake, shortcake or waffles. Makes 4 pints.
Cook to soft ball stage, stirring occasionally. Cool to lukewarm; add vanilla, few grains salt (optional nuts or peanut butter). Beat well until thick and creamy. Spread into buttered pan. Cool. Cut in squares.
Put the salt and 2/3 cup of water into a pot and bring to a boil. Mix the cornstarch with the remaining water. Stir well. Blend these two mixtures together and knead into clay. Mold into shapes and let dry several hours. They can be painted when dry. Store the clay in airtight container in refrigerator.
Drain fruit well. Mix with coconut, marshmallows and sour cream. Chill at least 1 hour. Serves 6 to 8.
In skillet, cook meat, onion and green pepper until meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour.
Salt and pepper the beef to taste and form into a ball. Put on a platter. Surround the ball with sliced onions and serve with rye bread. Have salt and pepper shakers handy.
Mix flour, paprika and salt and pepper together. Coat meat with mixture. Brown floured meat and onion in oil. Add undrained mushrooms and tomatoes. Add seasonings, garlic, carrots and peppers. Cook until done (20 to 30 minutes). Serve over buttered noodles.
Brown meat, onion and garlic until meat is tender; add rice and simmer. Add soy sauce; stir and add scrambled eggs. Add vegetables; cook until desired crispness. Keep stirring to keep from sticking. Add a little if needed.
Roll each rectangle out, closing the perforations on the triangles. Cut each rectangle into 6 squares. Put each square in a muffin pan. Repeat with rest of dough. Mix filling together and place on top of each square. Bake at 350° for 13 to 15 minutes.
Mix cottage cheese with dry orange jello. Add drained mandarin oranges and Cool Whip. Chill and serve.
With electric mixer at medium speed, cream together Crisco and confectioners sugar. Add water or milk and vanilla. Scrape bowl and beaters during mixing. Continue beating until completely blended. Add coloring, if desired. Yields 3 1/4 cups.
Cream butter and sugar together. Add egg and vanilla; mix well. Combine flour, cocoa, salt, baking powder and baking soda; add to above mixture and mix well. Shape cookie dough into 1-inch balls and place on ungreased cookie sheet. Press down in center of each cookie with your thumb. Drain cherries, reserving cherry juice. Place a cherry in the thumb indention of each cookie. Melt chocolate chips and sweetened condensed milk over low heat. When chocolate chips are melted add 4 tsp. of cherry juice and stir well. Frost each uncooked cookie with approximately 1 tablespoon of frosting. Bake at 350 degrees for about 10 minutes.
Mix all ingredients well by hand. Shape into ball. Roll in pecans. Serve with crackers.
Place chicken into broth. Cook 20 minutes. Once broth is hot. Celery and onion chunks are cut into broth while cooking. After chicken is done, add cream of mushroom soup.
Place vegetables in 2-quart casserole. Combine dry ingredients, mixing well. Spoon over vegetables. Mix soup and water. Pour over vegetables and dry mixture. Bake at 325° if in glass dish or 350° in metal pan for 40 minutes. Stir gently twice. Top with cracker crumbs the last 20 minutes of cooking time.
Place apples in buttered 10 x 6 x 2-inch pan. Add water, salt and cinnamon; set aside. Mix together sugar, flour and butter until crumbly. Spread mixture over apples. Bake at 350° for 40 minutes. Serve warm or cold. Makes 6 servings.
Sift sugar, flour, baking powder and salt over fruit and nuts; coat well. Beat eggs until light. Add vanilla. Blend into fruit and nuts. Batter will be stiff. Spoon into paper lined pans. Bake at 300° for approximately 1 3/4 hours. Cool in pans for 10 minutes. Turn out.
Melt chocolate and margarine in saucepan. Add nuts and stir. Combine sugar, flour, eggs and vanilla. Do not beat. Put in muffin or cupcake foils. Bake at 325° for 20 minutes. Makes 4 1/2 dozen small cupcakes.
Cook leg quarters in 4 quarts water until tender; remove meat from bones and chop. Add water to make 3 quarts. Heat butter and add 1 cup flour. Cook 5 minutes. Stir onions, carrots and celery into the roux and cook 10 minutes. Add chicken broth, chicken pieces and 1 cup long grain rice (uncooked), salt and pepper and bring to boil. Cover, reduce heat and simmer 20 minutes. Add half and half and heat. Yield: 4 1/2 quarts. This freezes well before adding half and half.