HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in a heavy skillet. Drain. Add onion and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of Ready Hamburger Mix.
Beat eggs, sugar, oleo and water until fluffy. Mix flour, cocoa, baking soda, cinnamon and nutmeg; add and mix well. Fold in nuts, chocolate chips, apples and vanilla. Pour into greased and floured 10-inch tube pan. Bake at 325° for 60 to 70 minutes.
Mix together cake mix, egg and margarine. Press in 9 x 13-inch cake pan, bottom and sides. Whip together 2 eggs, cream cheese and powdered sugar. Pour on cake mixture already pressed in pan. Bake at 350° for 35 minutes. Cool and cut into squares.
Combine all ingredients (except pastry) in saucepan. Cook over medium heat until thickened. Cool and use as you would cherry pie filling.
This is best if cooked in cast-iron skillet. Heat oven and pan to 425°.
Wash and pick over rice. Combine rice, milk, water, sugar, nutmeg and salt in the top of a double boiler. Cook covered over boiling water for 2 hours or until liquid is absorbed. Chill with cinnamon on top.
Mix flour, sugar, soda, salt, and cinnamon. Add eggs and oil; mix well. Add remaining 5 ingredients. Makes 2 loaf pans. Bake at 350° for 1 hour to an hour and 20 minutes.
Beat eggs and mix in milk. Put a layer of shredded cheese on the bottom of 9 x 13-inch pan. Then spread the 3 cans of chilies on the cheese. Pour egg and milk on top. Bake at 350° for 45 minutes. Serve on crackers.
Pour slightly beaten egg yolks over rhubarb. Add 1 1/2 cups sugar, tapioca and orange rind. Mix well. Pour into unbaked pie shell. Bake at 450° for 15 minutes. Reduce heat to 350° and bake for another 30 minutes. Make meringue of egg whites and 1/4 cup sugar. Spread on pie and return to oven to brown.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients and simmer, uncovered, for 30 minutes, stirring occasionally. Cook noodles in large amount of boiling, salted water until tender. Drain and rinse. Combine remaining ingredients, except Mozzarella cheese.
Boil first four ingredients for 1 minute, then add peanut butter. Stir until peanut butter melts. Add oats, vanilla and walnuts to taste. Drop by spoonfuls on wax paper and let cool.
Heat oven to 425°. Wash chicken and pat dry. Put shortening and butter in a 13 x 9 x 2-inch baking dish. Place in oven to melt. Mix flour, salt, paprika and pepper. Coat chicken thoroughly with flour mixture. Place chicken, skin side down, in melted shortening. Cook, uncovered, 30 minutes. Turn and cook 30 minutes more or until fork-tender.
Preheat oven to 325°. Cook green beans in boiling salted water until crisp-tender, about 10 minutes; drain. Combine drained beans, ham and cheese soup. Place mixture in greased 1 1/2-quart casserole dish. Melt butter; pour over bread cubes and toss gently. Sprinkle over top of casserole. Bake 30 minutes. Makes 6 servings.
Cream butter, sugar and eggs. Add remaining ingredients. Place in greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 55 to 60 minutes.
Add milk gradually to peanut butter. Blend until smooth. Add pudding mix. Beat with hand mixer until blended. Let stand 5 minutes. Spread filling between graham crackers and freeze.
Combine corn flake crumbs, sugar and melted margarine in 8-inch pie pan. Remove 2 to 4 tablespoons for topping. Press remaining crumb mixture evenly into pan.
Brown onions and pepper in butter. Add paprika to taste. Process tomatoes briefly in a blender. Add tomatoes, rice, salt and pepper to onion mixture. Cover and cook until rice is tender, about 45 minutes, adding water if necessary. Remove pepper slices before serving.
Mix in plastic bag. Add meats. Place in refrigerator for at least 1 hour.
Melt oleo and chips either in microwave or on stove. Add sugar, eggs, pecans and vanilla. Add flour last and mix well. Pour into unbaked pie shell. Bake at 350° for 30 minutes. Serve with Cool Whip or ice cream.
Layer, starting with crackers, in casserole. Add cream and butter. Bake at 400° for 20 to 30 minutes.
Melt butter; mix with sugar and cornmeal. Add beaten eggs. Add pineapple and coconut. Mix and pour into pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 30 to 40 minutes.
Measure corn syrup and brown sugar into large saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture bubbles. Remove from heat; stir in peanut butter and raisins. Add Special K cereal. Stir until well coated. With back of spoon, press mixture evenly and firmly into a 13 x 9-inch pan, sprayed with vegetable cooking spray. Let stand until cool. Cut into bars. Yields 20 bars. Each serving provides: 1/2 FA, 1/4 FR, 1/2 P, 1/4 B, 55C (1 bar).
Bring first 4 ingredients to a boil, stirring constantly until thick. Add vanilla. When cool, stir in Cool Whip.
Heat oven to 325°; grease a 9 x 5 x 3-inch or 8 1/2 x 4 1/2 x 2 1/2-inch pan with shortening, using pastry brush or paper towel. Mix sugar, bananas, oil and eggs in large bowl with a cooking spoon. Sift or stir other ingredients together; and stir into banana mixture. Pour into pan. (Pan can also be lined with waxed paper.) Bake for 60 to 70 minutes, until wooden pick inserted in center of bread comes out clean. Let cool 10 minutes; then loosen sides of loaf from pan and remove from pan. Cool before slicing. Kid tested recipe.
Roll shrimp in flour, then dip shrimp in mixture of egg and milk (1 tablespoon of milk to 1 egg). Roll shrimp in crushed Club crackers. Fry in hot oil or shortening until golden brown.
Boil chicken and debone it. Cook the egg noodles and drain. To the egg noodles, add the can of cream of chicken soup and cream of celery soup. Stir together. Add the chicken. Stir and warm up on stove over medium heat.
Put Veg-All, water chestnuts, 1 cup grated cheese and mayonnaise in large bowl. Saute chopped onion in 1/4 stick margarine until onion is clear. Add to vegetables.
In an electric skillet or large skillet, simmer butter and onion. Add soups, broth and chicken. Cut the biscuits into quarters and place on top of the chicken mixture. Simmer uncovered for about 10 minutes, then cover and simmer 20 minutes more. Serve over rice.
Mix eggs, sugar, syrup, salt, vanilla and butter. Spread nuts in bottom of pie shell and pour in filling. Bake at 350° for 45 minutes.
Bake Jiffy corn bread according to directions; cool and crumble. chop pepper, onion and tomatoes. Mix well with 1/2 cup pickle juice and cooked, crumbled bacon. Mix the mayonnaise and 1/3 cup pickle juice. Layer 1/2 of cornbread, 1/2 tomato and 1/2 of mayonnaise mixture over top. Repeat; reserve some bacon over the top before serving. Refrigerate overnight.
Combine mayonnaise, sour cream and dry mix. Break or cut up cauliflower into kind of small pieces. Slice radishes very thin. Slice cucumbers very thin. Chop green onions. Combine mixtures and let set in refrigerator at least 2 hours.
In large bowl, combine all but avocados and crabmeat. Cut avocados in half lengthwise. Scoop out flesh with a spoon, reserving the shells. Cut flesh into bite size pieces and add to dressing. Drain all liquid from crabmeat and cut into bite size pieces. Add to other ingredients and toss lightly. Spoon salad into avocado shells and garnish with lemon slice. This is a great accompaniment to grilled T-bone steak or prime rib!
Mix whipping cream and half and half and set aside. Bring other ingredients plus one cup of the cream mixture to a rolling boil and add very slowly so mixture does not stop boiling the rest of the cream mixture. Boil to soft ball stage (242°). Remove from heat and add 2 cups chopped pecans and 2 teaspoons vanilla. Pour into buttered cookie sheet. Let cool and cut into small squares. Melt in top of double boiler 12 ounces milk chocolate chips and 1/4 pound paraffin. Dip into chocolate mixture and place on wax paper. Let set until firm. Makes approximately 80 to 100 pieces.
Put all ingredients in blender or food processor. Blend until potatoes are grated. Do not overblend. Pour batter onto a hot, well-greased griddle. Brown on both sides. These will be thin. Spread with butter and roll up like a tortilla to eat or real good with vegetable soup.
Soak bourbon and nuts overnight. Melt margarine. Cream sugar and margarine. Add nuts. Cream with fork until smooth and can be handled without sticking to fingers and form into balls and allow to harden. Dip in unsweetened chocolate melted in a double boiler.
Preheat oven to 400°. Slice each potato lengthwise into 1/4-inch ovals, then slice each oval lengthwise into matchsticks.
Mix flour and sugar. Add butter, eggs and milk. Cook in double boiler until thick. Use whites for meringue. Pour into cooked 9-inch pie crust. Put meringue on and brown in oven.
Combine onions, green pepper and celery. Fry in bacon drippings for 15 to 20 minutes. Add tomatoes, sugar and tomato paste. Stir to break tomatoes. Let this mixture simmer slowly to thick consistency, about 30 to 45 minutes. Add salt and pepper. Fifteen minutes before serving, add cooked shrimp and stir. Serve over rice. Makes 6 to 8 servings and goes well with a mixed green salad.
Mix and put into greased casserole dish. Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake 1 hour at 350°.
Cream butter, oil and sugar. Add vanilla and eggs. Add dry ingredients (sift). Add additional flour, if it seems thin. Cover and put in refrigerator and let harden. Roll up and freeze. Cut and bake at 350° for 10 to 12 minutes.
In medium bowl, combine sour cream, spinach, dip mix and milk; mix well. Chill 3 hours to blend flavors. Stir before serving. Serve with Melba rounds or other crackers. Refrigerate leftovers. Makes 4 cups.
Soak bulghur in water for 3 hours (or longer). Drain bulghur in colander until kernels are dry. Add vegetables, oil, lemon juice, herbs and soy sauce. Stir. Place quartered tomatoes around salad. Enjoy!
Mix all ingredients and roll in chopped nuts. Wrap in Saran Wrap and refrigerate. Serve when hardened.
Combine cake mix and softened margarine. Press in lightly greased 9 x 12-inch pan. Arrange peaches on top. Beat sour cream and egg yolks together. Pour on top of peaches. Sprinkle with cinnamon. Bake at 350° for 30 minutes. Serve warm or cold. Top with whipped cream; sprinkle with cinnamon.
Dissolve gelatin in boiling water. Stir in pineapple and cranberry sauce. Pour in mold and refrigerate.
Combine in saucepan until butter melts. Pour into cake pan. Sprinkle with pecans.
Put apples in 9-inch square pan, ungreased. Pour 1/4 cup water over apples. Cream butter, flour and sugar. Sprinkle cinnamon over apples. Spread creamed mixture over apples and cinnamon. Bake at 400° for 40 to 45 minutes.
Saute cut up bacon in skillet until done. Remove from skillet and pour off about 1/2 of fat. Set bacon aside on paper towels to drain. Brown onion and green pepper in remaining fat. Add ground beef and salt and cook until browned. Bring 2 cups water to boil. Add 2 cups Minute rice. Stir, cover and remove from heat. Let stand 5 minutes.
Mix boiling water and lemon jello until dissolved. Add 7-Up, crushed pineapple and bananas. Pour into a 9 x 13-inch pan and chill until firm.
Combine all ingredients in casserole dish. Sprinkle oregano on top. Bake at 350° for 30 minutes.
Pour juice off asparagus into pan with flour, oleo, cheese, salt, pepper and enough cracker crumbs to thicken. Add milk, if needed. Layer asparagus and sauce in baking dish. Top with grated cheese and cracker crumbs. Bake at 350° until cheese melts.
In a mixing bowl, combine sugar and cocoa. Add milk and butter. Microwave on High until butter melts (about 2 minutes). Stir. Add nuts and vanilla. Refrigerate in a 9 x 9-inch Pyrex dish. Cut in squares. Serves 9 to 12.
Saute frozen breaded veal steaks in hot olive oil until golden brown. Place browned steaks in shallow baking dish and cover with tomato sauce. Top with Mozzarella cheese and sprinkle with Parmesan cheese. Bake in 350° oven for 15 minutes until cheese melts and browns.
Cut dough into 20 pieces; shape into balls. Combine remaining ingredients and dip dough balls into butter mixture. Place in lightly greased 9-inch round cake pan. Cover; let rise in warm place until doubled. Bake at 350° for 25 to 30 minutes or until golden brown. Yield: 20 rolls.
Trim off any excess fat from chicken. Blanch the garlic cloves in boiling water for 5 to 10 minutes. (You do not have to peel the cloves.) Drain cloves, remove skins and slice thinly. Combine the garlic with parsley, salt, pepper and lemon rind. Place about 1 tablespoon mixture under the skin of each chicken breast. Heat butter and olive oil in a heavy skillet. Brown the chicken, skin side down first, then turn. Brown about 4 minutes on each side. Lower heat and cover skillet. Simmer about 15 minutes, then remove cover. Saute remaining garlic mixture in a little butter. Stir in lemon juice and spoon over chicken. Sprinkle with extra parsley.
Thaw potatoes for 30 minutes. Mix all ingredients together. Put into greased 9 x 13-inch Pyrex pan and bake at 350° for 45 minutes to 1 hour.
Brown chops in hot oil. Transfer chops to 9 x 13 x 2-inch glass baking dish. Slice onions and separate into rings. Place on chops. Mix salt, pepper, chili powder, soup and water together and pour over chops. Bake at 350° for 1 hour or until chops are tender.
Chicken can be seasoned according to taste after washing. Sprinkle rice in pan. Add dry onion soup mix over rice. Place chicken parts on rice and onion mix. Spoon or spread mushroom soup over chicken. Pour 2 1/2 cups water around edges of pan. Bake at 350° for 1 hour. After one hour, pour remaining 2 1/2 cups of water around edge of pan. Bake 1 hour more.
Mix first 7 ingredients together and pour into ungreased 13-inch pan. Sprinkle dry yellow cake mix over top. Sprinkle melted butter over cake mix. Add chopped nuts over top. Bake at 350° for 1 hour, no longer. Cool; cut into squares.
Peel potatoes, cut into 1 1/2-inch cubes and cook "al dente. Saute potatoes, bread crumbs, rosemary, garlic, salt and pepper in olive oil until as brown as you like. Adjust quantities to your needs and taste.
Combine flour and salt. Cut in butter until mixture resembles coarse meal. Dissolve soda in milk. Add to flour mixture, stirring well.
Combine dates and boiling water and cool. Add 1 teaspoon soda. Cream shortening and sugar. Add vanilla and eggs. Combine dates with shortening and add sifted dry ingredients. Pour into greased and floured oblong pan (9 x 13-inch) and top with one of the following:
In Dutch oven, heat margarine and oil over medium heat. Add onions, salt and pepper. Cook, stirring occasionally, until onions are soft, about 10 minutes. Reduce to low, stirring occasionally, until onions are caramelized. This should take about 1 hour and 15 minutes. Stir flour into onions. Bring to a bubble. Cook about 3 minutes. Slowly stir in beef stock and water. Simmer, partially covered, for 15 minutes. Heat oven to 325°. Cut French bread into 4 slices. Bake until dry, about 6 minutes each side. Heat broiler. Pour soup into heatproof serving bowl. Put 1 slice of bread into each bowl and top with cheese. Broil until golden brown, about 2 to 3 minutes.
Hard-boil eggs. Cool. Mix cornstarch and cold water in small bowl. Heat milk to boiling. While milk is heating. Slice egg whites into milk. Mash egg yolks and set aside. When milk starts boiling, slowly add cornstarch and water mixture until you get desired thickness to the sauce. Serve on toast. Sprinkle with mashed egg yolks.
Mix together cottage cheese, pineapple and lemon juice; fill peach halves with cheese mixture. Serve peaches on a bed of lettuce. Yields 2 servings. One serving equals 1 1/4 fruits and 1 lean meat exchange.
Mix dry mustard with 1 tablespoon of vinegar until completely dissolved. Add remaining ingredients except beans and onions; mix well. Pour over green beans and marinate for at least 2 hours before serving. Serve cold with finely chopped onions sprinkled over top.
Cream together butter, sugar and vanilla. Add one egg at a time, beating well after each egg. Sift together flour, baking powder and baking soda. Add flour mixture, alternating with sour cream.
In saucepan, melt butterscotch bits and peanut butter over low heat. Stir in cereal. Press 1/2 of mixture into buttered 8 x 8-inch pan. Chill. Set remaining mixture aside.
Cook cocoa, sugar and milk to soft boil. Add vanilla and butter, if desired. Take off heat when just starting to thicken and pour into buttered platter. If too thick, add a little milk and reheat. Can add 4 tablespoons peanut butter for peanut butter fudge.
Mix sugar and flour; beat eggs and add. Have milk warm. Add milk and coconut. Mix well. Pour into pie shell; bake for 40 minutes at 375°.
Mix butter, flour, pepper and cheese into a dough ball. Pinch off bite size pieces. Roll in palms. Mash flat with hands. Wrap dough around each olive. Bake at 350° for 15 minutes.
Place 1/2 stuffing mix in greased casserole dish. Place cooked boned chicken over this. Put 1 can cream of mushroom soup, diluted, with 1/2 can water and 1 can cream of chicken soup, also diluted, over this mixture. Top with rest of the dressing mix. Dribble chicken broth over top. Bake at 350° for 30 minutes.
Mix cloves, cinnamon stick, brown sugar and salt in basket of percolator. Let perk through full cycle.
Preheat oven to 300°. Reserve 1 cup of dry cake mix. In large bowl, combine remaining cake mix, 1 egg and oil (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 9 x 2-inch pan (or two 9-inch pans). In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed slowly add milk and flavorings. Mix until smooth. Pour into crust.
Grease and flour 2 loaf pans. Beat all ingredients for 3 minutes and pour into pan. Bake at 350° for 40 minutes.
Drizzle oil over crackers in large 9 x 13 pan. Add 1 package dry Ranch dressing. Add dill weed, teaspoon or more, and garlic salt. Toss. Let dry for few minutes. Put into Ziploc bag.
Heat molasses to boiling. Pour over butter and sugar. Add vinegar and mix; cool. Add egg. Stir in all dry ingredients and mix well. Chill overnight. Roll 1/8-inch thick on floured board, 1 cup at a time. Keep rest cool. Bake on greased cookie sheet 1-inch apart. Bake at 350° for 8 to 10 minutes.
Melt margarine slowly. Mix flour, sugar and salt together. Beat the egg yolks and whole egg together, adding water, lemon juice and margarine. Mix together well, then add to the sugar-flour mixture. Pour into the unbaked pie shell. Bake at 350° until knife in the center comes out clean, about 35 minutes.
Beat egg whites until foamy. Gradually add sugar. Beat until stiff peaks form. Add crushed crackers, baking powder, vinegar, vanilla and nuts to egg white mixture. Spread into greased 13 x 9-inch pan. Bake at 325° for 20 to 25 minutes. Set aside to cool. Combine cream cheese, confectioners sugar and vanilla. Prepare Dream Whip according to directions on package. Fold into cream cheese mixture. Spread over cooled egg white mixture. Spread cherry pie filling over cream cheese mixture. Chill 2 to 3 hours before serving.
Place zucchini in casserole. Put melted butter on top. Sprinkle garlic powder on and top with Feta cheese. Put under broiler until cheese melts and browns slightly.
Combine ham, onions and peppers, plus half of the cheese. Mix and place 1/8 of mixture at end of each tortilla and roll up. Place seam side down in a greased 12 x 7 x 2-inch baking dish.
Scald the milk; stir in the sugar, salt and 1 tablespoon of the margarine and cool to lukewarm. Melt the rest of the margarine and set aside to cool. Measure the water into a large bowl. Sprinkle in the yeast and stir until dissolved. Stir in the lukewarm milk mixture and flour, beating until smooth and elastic (about 50 strokes). Brush the top lightly with some of the butter, cover	and let rise in a warm place until double in bulk, about 25 minutes.
Sort and wash bean mix. Cook with fat meat, after being soaked overnight. Add 2 quarts water and the next 4 ingredients. Cover, bring to a boil, reduce heat and simmer for 1 1/2 hours, or until beans are done. Add remaining ingredients. Simmer 30 minutes more, stirring occasionally.
Heat oven to 350°. Beat sugar, flour, baking powder, salt, vanilla and egg in 1 1/2-quart bowl on medium speed until smooth. Stir in apple and nuts. Pour into ungreased pie plate, 9 x 1 1/4-inches. Bake until golden brown, about 30 minutes. Cut into wedges and serve warm.
Saute celery and onion in butter in a large Dutch oven until tender. Add next 9 ingredients; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with a potato masher. Add milk and cheese; cook, stirring constantly until cheese is melted. Makes 10 cups.
Place chili, half of grated cheese, corn chips, sour cream and corn in a baking dish. Bake 20 minutes at 350°. Remove from oven. Cover with remaining cheese. Bake 5 minutes longer.
Mix Jell-O with pineapple. Let cook for 20 minutes; stir constantly and cool. Mix in buttermilk, nuts and Cool Whip. Pour into bowl; chill overnight in refrigerator.
Thaw potatoes about 1 hour before mixing. Cook at 325° for 45 to 50 minutes in casserole dish. Serves 8 to 12 usually.
Heat water to boiling; stir in oil (any brand will do). Add flour, mixing it with the water and oil. Place ball of dough into pie plate and, using your fingers, spread the dough over the entire plate, or place between two layers of wax paper and roll or spread to a circle to cover the pie plate.	Bake until light brown.
Cream butter, add other ingredients and work with fingers until well blended. Pinch off bits and roll into balls the size of a large marble. Bake on lightly buttered cookie sheet at 375° about 10 minutes. Roll while hot in powdered sugar. Makes 60.
Soften Jell-O in half cup water. Combine other ingredients and blend all together in electric mixer for at least four minutes. Bake in three 9-inch pans, greased and floured, for 30 minutes at 350°.
Cook the milk and flour in a large skillet until thick like gravy. Add oil, sugar, coconut and pecans. Stir well into milk mixture and ice cake.
Brown floured chicken in butter (oil). Set aside while mixing remaining ingredients. Mix remaining ingredients and bring to a boil (not potatoes). Thicken to sauce consistency with 1/2 cup of flour. Lay chicken in shallow greased pan. Pour sauce over chicken. Bake at 400° for 40 minutes. Fry quartered potatoes in butter until tender. Place potatoes in same pan as chicken. Serve with fresh green salad.
Put eggs, onion, salt, flour, baking powder and 1/2 cup of potato cubes into blender. Cover and process at #3 until potatoes have gone through the blades. Stop the blender and add remaining potatoes. Cover and process at #3 only until all potato cubes have passed through the blades. Use a rubber spatula to help guide potatoes through processing blades. Do not overblend. Pour 1/4 cupfuls onto hot, greased griddle. Yield: 12 pancakes.
In a large plastic bag, add all ingredients. Shake until potatoes are evenly coated. Pour into shallow baking dish. Bake 40 minutes at 450°. Stir occasionally.
Crumble cake and spread evenly in an 8 x 12-inch glass pan. Pour pineapple evenly over cake. Heat marshmallows and milk in a saucepan over low heat until melted; pour evenly over pineapple. Frost cake with Cool Whip. Sprinkle coconut over top. Refrigerate at least 2 hours.
Melt cheese into meat. Add spices. Drop by teaspoonful onto bread slices on baking sheet. Bake at 400° for 15 minutes.
Preheat oven to 350°. Combine mashed potatoes, sour cream, milk and garlic powder. Spoon half of mixture into 2-quart casserole. Sprinkle with 2/3 cup of French fried onions and 1/2 cup cheese. Top with remaining potato mixture. Bake 30 minutes or until hot. Top with remaining 2/3 cup onions and 1/2 cup cheese. Bake 5 minutes or until onions are golden.
Cream butter, sugar and vanilla. Blend in flour. Add nuts. Shape into 3/4-inch balls. Place 1/2 inch apart on ungreased cookie sheet. Bake at 375° until creamy color. Roll in extra sugar. Cool and roll again.