HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in shortening. Add onion, ketchup, steak sauce and green pepper. Simmer 30 minutes. Cook macaroni and drain. Combine macaroni and meat in casserole dish. Season to taste. Blend in soup. Sprinkle with cheese. Bake at 350° for 30 minutes.
Mix all together. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 400° for 15 minutes. Contains 32 calories each.
Bring the water to a boil. Slowly add the cornmeal, stirring vigorously with wooden spoon until thick and smooth. Water should continue to boil. Cover and leave on low heat about 10 to 12 minutes until meal takes the shape of the pan. Run a knife around the edges and invert on a plate. Serve hot, plain with melted butter, sour cream, grated cheese or fried eggs on top, etc.
Mix together chicken soup, onions, pimento and chili powder. Add chicken. Place tortillas on bottom of casserole. Pour mixture over them, then another layer of tortillas. Repeat. Add grated cheese on top. Bake at 300° for 30 minutes.
Mix all ingredients, adding cornbread mix last. Bake in 9 x 13-inch pan at 400° for 25 minutes.
Cream butter and sugar; add flour, vanilla and yolk. Beat until thoroughly mixed. Roll teaspoonful into balls. Place on ungreased cookie sheet. Flatten with heel of hand. Brush with whipped egg white. Bake for 5 minutes at 375°. Keep a close eye on these, do not let cookies get too brown!
Beat cream cheese in mixer bowl until softened. Beat in sugar. Gradually add milk and beat until smooth. Fold in coconut and whipped topping. Spoon into crust. Freeze until firm, about 4 hours.
Blend first four ingredients and pour into pie crust. "Refrigerate." That's it. Serves 8.
In a large bowl, combine the apples, oranges, raisins, cherries and pecans. Combine mayonnaise, sugar and lemon juice. Mix well. Add to fruit mixture and stir to coat. Chill. Just before serving stir in bananas.
Combine all ingredients except ginger ale. Bring to a boil. Reduce heat and simmer 5 minutes. Remove cloves and cinnamon; add ginger ale. Serve at once with cinnamon stirrers. Makes about 2 quarts or 16 servings.
Secure one large elephant. Kill, clean and cut into small cubes. (This will take about 2 months.) Put in large kettle and simmer over kerosene heat at 465° for 14 weeks. Make gravy to cover.
Drop by tablespoons into hot shortening. (Leftover mashed potatoes can be used the same.)
Prepare steak by trimming away fat. Partially freeze to allow you to slice very thin, with the grain. Combine other ingredients and marinate steak up to 48 hours. Preheat oven to 125° and lay each strip across oven racks. Leave oven open slightly to release moisture. This is a drying process, not baking. Dry at 125° for 12 hours or until chewy.
Mix thoroughly shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Cover and chill for at least 1 hour.
You will also need a large bowl, spoon, soup or punch ladle, measuring cups, ice cube tray or paper cups, wooden sticks or ice cream spoons.
Mix together cake mix, egg and melted margarine. Pat in a well-greased 9 x 13-inch pan. Mix together cream cheese (room temperature), confectioners sugar and eggs (beaten) and pour over the top of cake mixture. Bake for 35 to 40 minutes at 350°. Cool and cut into squares.
In bowl, mix well first 7 ingredients. Stuff about 3 tablespoons cheese mixture into each shell. In 12 x 8-inch baking dish, spread 1/2 of the spaghetti sauce. Arrange shells, stuffed side up, in sauce. Spoon remaining sauce over shells. Cover with foil. Bake at 350° for 35 minutes or until hot. Sprinkle with chopped parsley. Serves 4.
Drain first 3 fruits. Mix fruits together in a casserole, preferably a shallow one. Add brown sugar. Pour wine over fruit and dot with small amount of butter. Cook in oven for 1/2 to 3/4 hour at 350°. When done, remove from oven and dot with sour cream just before serving. This is a nice accompaniment to a main dish. Serves 6 to 8.
The night before serving, melt butter and brown sugar in a small pan, stirring. Pour into a 9 x 13-inch baking dish. Lay bread slices on top of brown sugar mixture. Combine eggs with milk and cinnamon. Pour over the bread. Cover with plastic wrap and refrigerate overnight.
In skillet over medium-high heat, cook chicken in hot oil covered for 8 minutes or until browned. Set aside and pour off fat. Add soup, water, paprika, and pepper. Heat to a boil. Stir in rice and broccoli. Place chicken on mixture. Cover and cook on low heat 5 minutes or until chicken is done. Stir. Serves 4. For creamier rice, increase water to 1 2/3 cups.
Stir eggs, sugar and vanilla together. Add dry ingredients; add nuts. Bake 18 to 20 minutes at 350° in a greased pan. Cookies should be soft when taken from oven. Cut in squares and leave in pan to cool.
In large bowl, mix sugar, margarine and sour cream. Add eggs, vanilla and salt and mix well. Add flour, baking powder and baking soda and mix well. Make soft dough and chill.
Cut tomatoes in 1/4-inch slices. Drain in colander. Mix flour, salt and pepper. Coat tomatoes with this mixture. Fry in cooking oil (heated) slowly until brown, turning once.
Sift flour, sugar, baking powder and salt together. Stir in dates, walnuts, eggs and almond extract. Spread in a greased 10 1/2 x 15 1/2 x 1-inch pan.
Combine both kinds of sugar and sour cream and cook over medium heat, stirring. Cook until a soft ball forms in a small amount of cold water (approximately 10 to 12 minutes). Remove from heat. Add vanilla and walnuts. Stir gently until all nuts are coated (let cool a little). Turn onto waxed paper. With fork, separate the nuts. Let dry.
Mix the cake mix, eggs, oil and sour cream and pour in oblong cake pan. Mix the brown sugar and cinnamon and sprinkle over cake mix; swirl through. Bake at 350° for 30 minutes or until done. Take cake out of oven and while hot, make small holes in cake.
Using a fork, cut the shortening into the flour until crumbly. Use enough buttermilk (about 1/2 cup to start) to form dough. Keep adding buttermilk until the dough is a little wet. Take floured hands; make medium size ball with dough. Place on cookie sheet; brush with a little buttermilk. Bake at 350° for about 15 minutes, or until lightly browned on top.
Mix together. Bake at 350 for 30 minutes. Remove and cover with corn flake crumbs and a little butter, bake for 30 more minutes.
Beat butter, eggs and sugar. Add salt, nutmeg, ginger and cinnamon. Add pumpkin and milk. Bake in raw pie crust at 400° for 15 minutes, then decrease oven to 350° and bake until set. (Wet knife inserted should come out clean.)
Place in 9 1/2 x 13 x 2-inch casserole dish. Bake at 350° for 15 to 20 minutes (until lightly browned).
Whip cream cheese, beat in sugar and peanut butter. Slowly add milk and blend thoroughly. Fold in Cool Whip. Pour in shells. Sprinkle nuts on top. Freeze. Remove from freezer a few minutes before serving. Makes 3 pies.
Heat bacon oil. Mix flour and tomato sauce and stir into oil. Add whole tomatoes and mash into gravy while cooking. Add salt and pepper. Stir often. Cook until smooth and thick.
Add margarine and salt to water. Bring to a boil. Add grits slowly while stirring. Turn down burner and add cheese while grits thicken. Add eggs and Tabasco. Stir well. Pour into 3-quart baking dish. Bake 1 hour at 250°.
Combine softened cream cheese and Cheddar, mixing well until blended. Add remaining ingredients except parsley/pecans. Chill mixture. Shape in balls; roll in chopped pecans or parsley. Makes up to 3 balls. Can freeze.
Saute beef, onion and peppers. Drain well and set aside. Mix together corn meal, salt and soda. Add eggs, oil, milk and corn. Grease a large iron skillet (cold). Pour 1/2 of the batter in skillet. Add meat mixture and top with cheese. Pour remaining batter on top. Bake at 350° for 1 hour or until brown on top. (Start in cold oven.)
Bake corn bread as directed on package. Crumble in large bowl. Saute onions and bell peppers until soft. Add to corn bread. Add cream-style corn, pimentos (drained), dry soup and beaten eggs. Mix well. Add chicken broth to desired moistness. Pour into 9 x 13-inch sprayed pan.
Blanch broccoli in boiling water for 1 to 2 minutes and drain. In mixing bowl, combine Ranch dressing, Parmesan cheese and black pepper. In a large mixing bowl, combine pasta and all vegetables. Mix well. Add dressing to pasta and mix thoroughly.
Cream sugar and oleo; add egg yolks and beat well. Sift dry ingredients. Add vanilla to milk, then add alternately with dry ingredients. Fold in egg whites. Grease bottom of 9 x 13 x 2-inch pan and sprinkle with brown sugar. Spread with rhubarb, nuts and pineapple. Cover with batter. Bake at 350° for 45 minutes. Let cool for 10 minutes before inverting on large platter. Serve with scoops of ice cream or gobs of whipping cream.
Combine tomatoes and sugar; bring to a boil. Cook 3 minutes. Remove from heat and add 1 large box jello. Stir until dissolved. Pour in jars and cook. Put in deep freeze.
Combine first 6 ingredients in a large bowl. Stir well. Microwave on High for 14 to 15 minutes. Stir in baking soda. Microwave on High for 1 to 2 minutes. Stir in vanilla. Beat with wooden spoon until mixture starts to thicken, approximately 3 minutes. Working quickly, drop by tablespoon onto either a greased cookie sheet or waxed paper.
Beat butter, brown sugar, sugar, vanilla and salt in a large bowl until creamy. Beat in egg yolk. Gradually beat in flour; stir in 1 1/2 cups of morsels. Divide dough in half. Cover and chill for 1 hour. Roll half of dough to 1/4 inch thickness between 2 sheets of wax paper. Remove top sheet of wax paper. Cut into shapes; chill for 10 minutes. Bake at 350° for 9 to 11 minutes. Spread with frosting or decorate however.
Mix and sift flour, baking powder, salt and 1/2 cup sugar and nutmeg. Combine well-beaten egg, milk and 5 Tbsp. melted butter; add to sifted ingredients and blend lightly (about 25 strokes). Cover the bottom of greased 2 1/2 x 1 1/4-inch muffin pans with batter; add 6 or 8 blueberries to each cup and cover with more batter to half fill the pans. Bake in a preheated 350° oven about 25 minutes. Remove muffins from pans and immediately dip the top into melted butter, then in mixture of 1/2 cup sugar and cinnamon. Makes 12 muffins.
Mix all ingredients together and form into meatballs. Brown meatballs in frypan. You can finish frying the meatballs in frypan until completely cooked or you may finish them in the oven until cooked through.
Hard-boil eggs and rinse with very cold water. Peel eggs and slice in half, reserving yolks in processor bowl. With steel knife process yolks until fluffy with no lumps. Add remaining ingredients and process until smooth. Add more mayonnaise if needed. Fill egg whites with yolk mixture and garnish with crumbled bacon or olives.
Pop ppocorn. Remove unpopped corn. Put popcorn in large bowl. Mix remaining ingredients. Cook until forms hard ball when dropped in cold water. Add 1 teaspoon soda and stir. Pour over popcorn and mix together. Butter hands and roll into balls.
Preheat broiler. Combine first 6 ingredients. Spread 3 tablespoons tuna mixture onto each muffin half. Top each with 1 tomato slice and 1 tablespoon cheese. Broil 5 minutes or until cheese melts. Makes 4 servings.
Mix first four ingredients together. Melt margarine in water and bring to a boil. Pour over dry ingredients and beat well. Combine baking soda and buttermilk; add to batter. Add eggs and vanilla; beat well. Bake in a greased and floured (or sprayed) 10 X 15 pan at 350° for 30 minutes. While cake is still hot, frost with marshmallow fudge frosting.
Wash poke sallet real good. Put in a large kettle. Add hog jowl and salt and cook until sallet is tender. If you like, fry the sallet in meat grease. Serve with deviled eggs and cornbread.
Combine oleo, dates, sugar, egg and vanilla in large saucepan. Cook on low heat for 10 minutes, stirring constantly. Remove from heat; add cereal and pecans. Mix well. Shape into two 11-inch logs and roll in coconut. Cool and slice thin.
Mix egg with corn and milk, then add other ingredients and mix well. Bake in hot (450°) oven for 15 minutes. Reduce heat to 350° and cook for 20 to 25 minutes more. Leftover ham or tuna fish may be added for a tasty main dish.
Defrost lemonade and Cool Whip. Mix until well blended. Add Eagle Brand slowly to mixture, stirring continuously. (May add squirt of lemon juice to make tart.) Pour into pie shell and refrigerate several hours. Add Cool Whip to top or sliced fruit (kiwi fruit, strawberries, peaches).
Combine mayonnaise and sour cream in a bowl, mixing well. Stir in remaining ingredients. Chill for several hours. Serve with fresh vegetables. Yields 4 1/2 cups.
Completely crush, 1 layer at a time, ripe berries. To 2 cups berries, add 4 cups sugar. Mix well.
Layer all ingredients, except the onion rings in a casserole in order given. Bake in 350° oven for 45 minutes. During the last 5 minutes, add onion rings on top to brown and crisp. Serves 8.
In a kettle, fry bacon; remove bacon pieces and reserve. Cook onions in fat until straw colored. Add potatoes, boiling water, tomatoes, celery, carrots, green pepper, bay leaves, thyme, salt and pepper. Cover; simmer over low heat for 30 minutes. Add caraway seed, clams and clam liquid; simmer for another 5 minutes. Serve in a hot tureen. Sprinkle top with bits of crisp bacon.
In a saucepan, brown rice with sage and butter. Add broth; bring to a boil. Reduce heat and cover; simmer 15 minutes. Add peas; simmer 10 minutes or until done. Stir in pimento.
Combine fruit cocktail and sour cream. Mix thoroughly. Refrigerate for at least 30 minutes.
Mix together the rhubarb, 2 tablespoons flour and 1 cup sugar. Put in an 8 x 8-inch pan; dot with butter. Mix together the remaining sugar, 1 cup flour, egg and baking powder. Pour over rhubarb; bake at 375° for 40 to 50 minutes. Serve warm with whipped cream.
Cream together the soup and broth. Add the remaining ingredients and mix well. Bring to boil; reduce and simmer 30 minutes or until heated thoroughly. Serve with tortilla chips. Freezes well.
Press in bottom of an 11 x 11-inch pan the cracker crumbs and melted margarine.
In large bowl	combine boiling water and Crisco. Cool to lukewarm. Add remaining ingredients. Mix well and refrigerate overnight.	Roll out 1/2-inch thick. Cut with round glass and dip each piece in melted butter. Lay in greased pan about half full and let rise 2 hours. Bake at 350° for 35 minutes. Yields 2 loaves.
Cook 10 minutes at boiling and then simmer for 3 to 4 hours.
Press dough in 9 x 13-inch ungreased pan. Bake 15 minutes or until lightly browned at 350°. Cool.
Heat oven to 350°. Place chicken in lightly greased 13 x 9 x 2-inch pan. Mix soup and broth; pour over chicken. Arrange peas and carrots over top. Mix flour and baking powder in bowl; add milk and margarine. Stir to form a thin dough; pour evenly over chicken. Bake, uncovered, about 1 hour until crust rises to top and browns lightly. Serves 6.
Beat eggs with a fork. Stir in oil, almond extract and sugar until mixture thickens. Add the flour and mix well. Drop teaspoon size amounts of batter on cookie sheet and bake at 400° for 10 minutes or until slightly browned.
Cream oleo, eggs, sugar, honey, vanilla and peanut butter. Add sifted dry ingredients. Mix and spread in greased pan; bake at 350° for 25 to 30 minutes.
In blender, process the beef, eggs and onions. Add pickles and mayonnaise. Good on crackers and for finger sandwiches.
Cook beef in skillet with chopped onion until meat is gray. Add beans, soup and chili powder to mixture. Simmer for 30 minutes. May add a little water to soup if thin is desired.
Shape biscuits into balls. Mix together sugar, cinnamon and nuts. Roll each ball in melted butter, then in sugar-cinnamon-nut mixture. Arrange balls in bottom of an 8 1/4-inch well-greased ring mold, leaving about 1/4-inch between each. Make a second layer, placing the balls over the spaces. Bake in 450° oven for about 15 minutes or until done. Turn out on plate immediately and decorate top with a thin powdered sugar frosting and candied cherries, if desired. Serve piping hot.
Cook together milk, sugar, and egg yolks until it boils. Add lemon jello; let stand until it starts to set. Add pineapple, egg whites and heavy cream, prepared Dream Whip or Cool Whip. Line bottom of long pan with angel food cake slices. Pour 1/2 of mixture over cake then add another layer of cake slices. Pour the rest of the mixture over cake. Sprinkle with coconut. Let stand in refrigerator overnight.
Boil zucchini in water until almost clear. Add sugar and boil 10 minutes. Remove from heat and add gelatin and pineapple. Pour into glass container and refrigerate. Makes 13 cups.
Combine sugar, salt, cinnamon, vanilla, butter and eggs. Add scalded milk slowly, stirring constantly. Add bread cubes and raisins. Mix thoroughly. Pour into well-buttered 6-cup baking dish. Set in pan of warm water. Bake at 350° for 1 hour or until an inserted knife comes out clean. Cool and serve.
Mix the top 3 ingredients together with the dry onion soup mix. Put in dish and pour mushroom soup and water over it. Bake at 350° until done.
Heat oven to 350°. Combine 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. Blend in milk, vanilla and melted margarine. Beat until smooth. Pour into 8 x 8-inch pan.
Make batter with ingredients and pour half into a 9-inch greased iron skillet. Sprinkle 1 cup grated Cheddar cheese over batter. Cover with rest of batter. Bake in 425° oven for 25 to 30 minutes or until golden brown.
Cream butter, sugar and oil. Add eggs, one at a time. Add sifted dry ingredients. Add mashed bananas. Fold in nuts, raisins and vanilla. Pour into 3 greased and floured loaf pans or 4 (1 pound) coffee cans. Bake at 325° for 1 hour or until tested done.
Debone and pound breasts. Inside each piece, roll a piece of dried beef, jelly roll fashion. Wrap with a strip of bacon. Cover bottom of casserole with dried beef. Lay chicken on top of dried beef. Pour sour cream and soup over the chicken. Bake at 250° for 4 hours. Sprinkle toasted almonds over chicken. Serve over wild rice.
Mix the above and pour into a 13 x 9-inch cake pan. Sprinkle 1 box of dry yellow cake mix over the pumpkin mixture. Melt 2 sticks of margarine and pour over cake mix. Bake for 30 minutes at 350°. Remove from oven and sprinkle 1 cup of chopped pecans over cake mix and bake another 30 minutes.
Boil egg noodles until "almost done" in a large saucepan or Dutch oven. Drain off water. Add butter or margarine and stir gently until melted; add heavy cream; add cheeses and stir gently over very low heat until melted (adjust cheese to taste).
Preheat oven to 350°. Mix softened margarine or butter with sugar. Add eggs and vanilla and beat well. Sift together flour, cream of tartar and baking soda. Add to batter. Blend well. Drop cookies from teaspoon onto ungreased baking sheet. Bake 8 minutes. Makes 8 dozen cookies.
Combine first 9 ingredients and spoon into a greased 8-inch square baking dish. Bake, uncovered, at 400° for 30 minutes. Garnish casserole with drained asparagus spears and pimento strips, if desired. Serves 6.
Beat ingredients for 15 minutes. Fold in whipped milk. Pour in a crust which consists of 1/2 stick margarine, 2 tablespoons powdered sugar and 1 cup graham cracker crumbs. Freeze.
Mix sugar, cocoa, flour, salt and milk together. Cook until slightly thickened. Pour 1/2 cup hot chocolate mixture into beaten egg yolks and return to mixture to thicken. Add vanilla and butter and let cool.
Line a large baking pan with stale bread; sprinkle with cinnamon. Mix milk, eggs, sugar and vanilla; beat well. Pour over bread, slowly. Bake in a 350° oven for 30 to 40 minutes or until no milk shows on top. Remove and let cool before cutting.
Scratch the sides of cucumbers lengthwise with a fork to make grooves. Cut each cucumber into 1-inch thick slices. Hollow each slice halfway through. Combine radishes with carrots, parsley, dill and crab. Combine mayo with sour cream. Add to the salad and season. Stuff cucumber slices with the mixture. Place a tomato half at the center of each stuffed cucumber slice.
Cream shortening and sugar. Add eggs and vanilla; beat well. Add 1 cup flour, baking powder, soda, salt and sour cream and mix well; then add second cup flour and mix. Fold in chopped apples and spread in greased 13 x 9 pan. Mix nuts, brown sugar, cinnamon, nutmeg and cooking oil together. Sprinkle over batter and bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Combine all ingredients. Mix thoroughly. Put on waxed paper. Pat out in sheet 14-inches long x 10-inches wide.
Squeeze water out of thawed spinach. Combine and mix all ingredients. Cover and chill at least 2 hours before serving. Best if made and refrigerated overnight.
Cook and stir garlic in oil in skillet until golden; stir in cheese (cubed), milk and Parmesan until melted. Add to fettuccine and serve.
Chop garlic and onion.	Saute in a small amount of oil. Add rice and stir for a few minutes to pick up the flavor. Add saffron, consomme, water, pimientos and mushrooms.	Bring to a boil and bake covered in a 10-inch Dutch oven for 1 hour over medium heat.
Cook chicken in kettle with water, bouillon cubes, minced garlic, chopped celery, onion, parsley, pinch of basil, salt and pepper. Strain broth and cook noodles in half broth and half water. When done, drain and set aside.
Put 1 cup of berries in 2 cup measuring cup. Crush. Fill cup with cold water. Put in a pan. Add sugar and bring to a boil. Add cornstarch mixed in a little water. Cook until thick. Add strawberry jello and lemon juice. Cool. Have baked crust ready. Slice rest of strawberries.
Dump cherries and pineapple (mixed) in buttered baking pan. Put dry cake mix on top. Put butter pats all over top of this. Bake at 350° until crust is browned.
Soften cream cheese. Grate cucumber (remove seeds) and onion. (Do not use juice from cucumber and onion.) Add salt, pepper and garlic salt. Add enough sour cream to make it creamy for dip.
In a small bowl, combine pepper, poultry seasoning, paprika, cayenne pepper and dry mustard. Rub mixture on chicken. Coat evenly using all of the spices. Rub in a paper or plastic bag. Combine flour, salt, garlic powder and celery salt. Add chicken, a few pieces at a time. Shake to coat.
Bake rolls as directed. Mix together the cream cheese, mayonnaise and Hidden Valley mix; spread over baked rolls. Top with vegetables and cheese. (Rolls should be spread and pressed as a pizza on a large pizza pan.)
Beat together and put in a 9 x 13-inch pan. Bake 25 to 30 minutes in a 350° oven. Cool, then place topping on top.
Heat oven to 350°. Grease a rectangular pan (13 x 9 x 2 inches). In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into prepared pan; bake for 25 to 30 minutes, or until top springs back when lightly touched. (Top may appear wet.) Cool completely in pan. Spread Mint Cream Layer on cake. Chill. Pour Chocolate Topping over dessert. Cover; chill.
Cream Crisco and sugar in large bowl. Add eggs and stir. Add flour, vanilla and nuts; stir. Bake at 350° for about 25 to 30 minutes. They are out of this world.
Mix heated butter and graham cracker crumbs together for crust. Pat into a 13 x 9 x 2-inch pan. Mix sugar, vanilla and cream cheese into bowl #1. In bowl #2, mix half and half and Dream Whip. Beat.
Boil potatoes with their skins on. When done, skin potatoes and cut into small pieces. Add chopped onions, Dijon mustard, salad oil, wine vinegar, parsley and hard boiled egg (grated) and toss lightly.
Place the chicken in an 11 x 7 x 2-inch dish coated with cooking spray. Brush glaze (first 4 ingredients mixed together) over chicken. Cover and bake at 375° for 15 to 20 minutes or until chicken is done. Uncover and broil chicken 4 inches from heat for 1 to 2 minutes or until golden.
Mix applesauce, sugar and cinnamon in a saucepan; heat until hot. Roll out biscuits, one at a time. Put a heaping tablespoonful of apple mixture in the center; fold over and seal edges. Drop in hot fat and fry until brown on both sides. Dip in powdered sugar.