HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 2-quart saucepan over medium heat, saute oil, onions and celery. Cook about 10 minutes, stirring occasionally with slotted spoon. In large bowl, tear bread slices. Add onion and celery mixture. Add ground beef, carrot, salt, pepper, egg and 1/2 can of tomato sauce. Stir thoroughly to mix. In 12 x 8-inch baking dish, shape ground beef mixture into 8 x 4-inch loaf; set aside.
Mix all ingredients together well except the last 2. Put in an 8 x 10-inch pan. Sprinkle the cheese on top of mixture. Add potato chips on top of cheese. Bake 15 to 20 minutes at 425°.
Brown the beef, salt and pepper. Add beans to beef and simmer. Warm tomato sauce and taco sauce, mixed together, in a separate pan. Cut lettuce fine, chop tomatoes and grate cheese.
In large bowl, sprinkle yeast over warm water and stir to dissolve, then add the milk. Sift flour with salt. Work in half the flour and beat until smooth. Cream butter, gradually add the sugar. When light and fluffy, blend into first mixture. Add the egg yolks, one at a time, beating well after each addition. Work in the remaining flour by hand. Add only enough flour to make a light dough. Place dough in a greased bowl. Grease top of dough with some melted butter, cover, let rise in warm place until double in bulk (2 to 2 1/2 hours). Punch dough down, then turn out on lightly floured board and roll to 1/4-inch thickness. Cut in circles and place 1 1/2 inches apart on buttered baking sheet. Cover and let rise until double in bulk, about 1/2 hour.
Roll meat in mixture of flour, salt, pepper and brown sugar. Put shortening in kettle and brown meat, turning occasionally. Add a small amount of water, replacing if necessary. Add bay leaf, allspice and peppercorns. Cook on low heat 2 hours or until tender.
Mix cream cheese, pineapple, pecans, celery, seasoning salt and onion. Roll into a ball. Chill. Serve with crackers. (I prefer "Chicken In A Biskit".) Ball freezes well.
In saucepan, on low heat, melt margarine, marshmallows and oil. DON'T overheat. Pour over popcorn and stir. Wet hands; shape mixture into 2 1/2 inch balls. Wrap in wax paper and store in loosely covered container. DO NOT refrigerate
Layer ingredients in long Pyrex or Tupperware container in order as listed, beginning with lettuce and ending with mayonnaise. As the last layer, sprinkle bacon bits on top. Cover tightly and let stand in refrigerator at least 7 hours, overnight is better. Toss about one hour before serving time.
Combine sugar and butter. Mix well. Add egg. Mix well. Add flour, salt, oats, sugar, baking powder and vanilla. Mix well. Add gumdrops and nuts. Drop teaspoonful on greased cookie sheet and bake at 350° for 10 minutes.
Sift dry ingredients into a large mixer bowl. Add oil, eggs and vanilla, beat well. Stir in the drained grated tomatoes and pour into a greased 13 x 9 inch baking pan. Bake in a preheated 350° oven for about 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on rack.
Sift together flour, baking powder and salt. Beat butter or margarine and shortening for 30 seconds. Add sugar; cream until light and fluffy. Add egg, milk and vanilla; beat well. Add flour mixture; beat well. Divide dough in half. Cover and chill 3 hours. Preheat oven to 375°. Working with half the dough at a time, on lightly floured surface, roll dough to 1/8-inch thickness. Cut with cookie or biscuit cutter. Place on ungreased cookie sheet. Bake 7 to 8 minutes. Cool on wire rack. Makes 3 to 4 dozen.
Preheat oven to 350°. Cream cheese and butter after you grate cheese. Work other ingredients in with hand. Run through cookie press. (I use the one with ridges on top.) Bake 10 minutes, watch they will burn real easy. They are better not real brown.
Cream the shortening and margarine well. Add sugar, a little at a time, and continue creaming. Add eggs, one at a time, beating well after each. Add milk and flavoring. Add dry ingredients; beat well. Fold in coconut. Bake in a large tube pan for about 1 1/2 hours at 300°. Let cool in pan at least 15 minutes. This cake needs no icing.
Preheat oven to 350°. Combine crumbs and shortening; press firmly on the bottom of 9-inch spring-form pan.
Combine sugar and milk. Cook to softball stage at 234°. Add Marshmallow Creme, peanut butter and vanilla; mix well. Pour into buttered pan. Cool and cut into squares.
Lay out crescent rolls on ungreased cookie sheet, overlapping points. Mix together other ingredients and place in middle of rolls. Fold 2 exposed points of rolls over mixture and pinch together. Sprinkle with cinnamon. Bake at 350° for 18 to 20 minutes.
Drain beans, rinse and drain again. Combine beans, celery, onions, olives, seasonings and salad dressing. Mix; chill 2 hours or overnight is better. At serving time, drain and add mayonnaise and eggs. Mix carefully to avoid mashing beans. Garnish with lettuce and serve.
Mix together first 3 ingredients and press into a 10-inch pie pan or glass baking dish. Bake shell 20 minutes at 350°. Mix half of the Cool Whip with the softened cream cheese and powdered sugar. Spread in crust. Mix the instant pudding and milk together. Spread over cheese and nut mix. Spread remaining Cool Whip over top. Sprinkle with nuts. Serve cooled.
Mix together eggs, sugar, oil and almond extract. Mix together flour, salt, 1 teaspoon soda and baking powder; add together; fold in peaches. Grease and flour pans (2 loaf or 1 Bundt pan). Bake at 325° for 1 hour. Test with toothpick.
In blender blend beans and juice. Add sugar slowly. Add eggs, blend. Add margarine and blend. Stir in nuts. Pour into the 3 pie shells. Bake at 350° for 45 minutes to 1 hour.
In medium bowl, mix cottage cheese, pineapple, Jell-O and nuts. Let set in icebox for 2 to 3 hours before serving.
Combine all ingredients, except peaches, sugar and cream cheese. Beat 2 minutes. Pour into greased 8 or 10-inch pie plate. Drain peaches, reserving juice. Place peaches over batter.
Microwave potatoes, onion and water in covered 2-quart glass casserole, 16 to 18 minutes or until potatoes are tender. Combine milk and flour. Stir into vegetable mixture along with remaining ingredients.
Mix all together, place half in casserole dish, top with sour cream then add remaining mixture. Top with crushed potato chips.
Cook onion in butter. Add remaining ingredients and simmer until cheese melts. Serve with chips and crackers.
Butter sides of heavy 1 1/2-quart saucepan. In it combine sugars, water, corn syrup and salt. Cook, stirring constantly, until sugar dissolves and mixture comes to boiling. Then cook to hard ball stage (250°) without stirring. Remove from heat. Immediately beat egg whites until stiff. Pour hot syrup in a thin stream over beaten egg whites, beating constantly, at high speed on electric mixer. Add vanilla. Continue beating until mixture forms soft peak and begins to lose its gloss, about 10 minutes. Stir in nuts. Drop by teaspoon onto waxed paper, swirling each candy to a peak.
Sift flour and salt into bowl. Add egg. Gradually add milk; mix until smooth. Let stand 20 minutes. Heat pan; grease well. Pour 2 to 3 tablespoons batter into pan. Cook slowly until batter is set and lightly browned. Turn; brown second side. Makes 4 pancakes.
Place all ingredients in order given, into a buttered baking dish. Sprinkle salt and pepper on each layer and dot with butter. Bake 1 1/2 hours at 350°.
Melt butter in skillet; add onions which have been sliced into 1/4-inch slices. Saute until clear; reserve 3 tablespoons of crushed crackers for topping. Line casserole dish with crushed Ritz crackers; add onion and soup alternately. Combine beaten eggs and milk. Pour over casserole; top with cheese and remaining cracker crumbs. Bake for 20 to 30 minutes, until top is brown and bubbling.
Prepare pie crust mix according to package directions. Blend in brown sugar and vanilla. Add egg and 1/2 cup chopped peanuts. Spread on well-greased baking sheet to 13 x 10-inch rectangle. Bake at 350° until done, about 15 to 17 minutes. Loosen edges as soon as the cookies are removed from the oven. Cool the cookies on	the sheet. Cut the cookies in bars or squares.
Mix flour, sugar and salt. Gradually add milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes, remove from heat. Add small amount to egg yolks, stirring remaining hot mixture. Cook 1 minute. Add butter, vanilla and coconut. Cool slightly. Pour into baked pie shell.
Break each graham cracker into 4 sections. Line bottom of 10 1/2 x 15 1/2 jelly roll pan with graham crackers; close. Grease pan if not Teflon. Bring butter and sugar to rolling boil; boil for 3 minutes, stirring constantly. Pour evenly over crackers. Smooth with spoon. Sprinkle pecans over top. Bake at 350° for 12 minutes. Let cool few minutes only. Lift out with spatula onto wax paper. Let cool completely. Break into sections when cool.
Drain fruit, reserving 3/4 cup peach juice and 1/4 cup cherry juice. In saucepan, add remaining ingredients to reserved peach and cherry juice. Heat until smooth and thickened. Pour sauce over fruit. Bake at 350° until hot (approximately 20 minutes). A favorite at holiday breakfast or brunch.
Boil, cool and cube potatoes. Saute in 3/4 of the butter, the green pepper, onion and parsley, then mix with the potatoes. Put in 9 x 13-inch pan with casserole dish. Pat with butter and sprinkle with cheese and bacon.
Mix ingredients together and roll. Makes 1 large or 2 (8-inch) pies.
Mix ground beef, bread crumbs, egg, onion, milk, garlic salt, salt and pepper and form into 1-inch balls. Brown balls slightly in vegetable oil. Cover and cook on low for 5 minutes. Drain excess oil. In another pan, combine chili sauce and jelly. Heat until jelly turns to liquid. Pour over meatballs. Heat, stirring occasionally. Simmer 10 to 12 minutes. Pour into crock-pot and cook 1 hour.
Brown hamburger and onion. Add remaining ingredients. Simmer for 15 to 30 minutes.
Cover salad plate with leaf lettuce. Place pear half, flat side down. Mix cream cheese and cream and spread all over pear. Cut grapes in half and place flat side down on the covered pear, close together to resemble a bunch of grapes. Place a piece of grape stem under the end of pear. Serve with French dressing on the side in a little tiny glass container.
Cook first 3 ingredients together until thickened. Add margarine, sugar, eggs and salt. Stir to mix. Put in greased baking dish. Bake at 425° for about 1 hour.
Cook beef and onion in a large skillet until meat is browned, stirring to crumble. Drain off pan drippings; stir in tomato sauce, chilies, chili powder and garlic salt. Reduce heat and cook, uncovered, over low heat 10 minutes, stirring occasionally. Remove from heat. Combine egg, 1/2 cup Cheddar cheese and sour cream; mix well. Add to meat mixture, stirring well; set aside. Separate each biscuit into two halves, making 20 biscuit rounds. Press 10 rounds into a greased 8-inch baking dish. Top with meat mixture. Cover with remaining biscuit rounds. Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes. Yields 6 to 8 servings.
Preheat oven to 350°. Place beef, onion and bacon in large saucepan. Cook, stirring with fork to break up meat until brown. Pour off drippings. Add beans, salt and pepper. Mix well. Combine remaining ingredients in small bowl. Mix well. Spoon in a large baking dish. Top with 3 to 4 slices of bacon and bake one hour.
Mix sugar and oil, add eggs and beat well. Add dry ingredients, then zucchini and nuts. Bake in tube pan at 350° for 1 hour. Let stand 10 minutes after removing from oven.
Cut round steak in strips and dust in flour. Brown in butter, then add chopped onion, mushrooms and beef broth. Simmer slowly until meat is tender (about 1/2 to 3/4 hour). Add 1/2 pint sour cream. Pour over one half of 8 ounce package cooked noodles.
Wash raisins in hot water and drain. Cream shortening with sugar. Add eggs and milk. Combine with oatmeal and raisins and mix well. Add flour mixed with soda, salt and cinnamon. Mix thoroughly. Drop by teaspoon on greased baking pans and bake at 350° to 375° for 12 minutes.
Grease and flour bottom of loaf pan. Beat oil, egg and milk together. Add dry ingredients; mix well. Do not beat. Fold in nuts and zucchini. Bake at 350° for 50 to 60 minutes until toothpick comes out clean. Cool 15 minutes. Remove from pan; cool before cutting. Refrigerate leftovers. Freezes well.
Saute the onion, green pepper and garlic in butter until tender. Stir in the sour cream, curry, salt and pepper along with the cooked shrimp. Heat slowly and serve over rice.
Peel, seed and chop cucumbers. Chop zucchini. Toss cucumber and zucchini with 2 teaspoons salt and 1/4 cup vinegar. Sit for 30 minutes. Peel, seed and chop tomatoes. Drain cucumbers and zucchini and toss with tomatoes and onions. Add vinegar and oil to taste, season with salt and pepper and toss with mint and parsley. Serves 4 to 6.
Mix all ingredients (except bread) together until well blended. Cover bread halves well to edges with spread. Top with grated cheese (Jack, Cheddar, Velveeta or Parmesan). Sprinkle with chopped parsley for garnish. Slip under broiler until brown and bubbly. Slice and serve.
Mix all ingredients together and bake in casserole dish at 350° for 25 to 30 minutes.
Mix bread crumbs and Parmesan cheese together in bowl. Dip each piece of chicken in melted butter and then in cheese mixture. Place in baking dish. Bake at 400° for 20 minutes. This is great served with rice and a vegetable.
Cream margarine and sugar together. Gradually add flour and salt. Mash bananas and add to mixture. Mix in vanilla and pecans. Bake 1 hour at 350°.
In 350° oven, melt butter, press graham cracker crumbs down firmly in 7 1/2 x 11-inch pan. Bake 10 minutes until golden brown. Pour Eagle Brand over crumbs, sprinkle chips over top and nuts and coconut. Drizzle chocolate syrup over top. Bake at 350° for 25 to 35 minutes.
Crumble sausage into a large skillet. Add onion and cook over medium heat until sausage is browned. Drain well. Combine all ingredients are moistened. Drop by heaping tablespoons about 1 inch apart on lightly greased baking sheets. Bake at 425° for 15 minutes or until lightly browned. Makes 4 dozen.
Dice onions and pepper. Cook briefly in about 2 tablespoons bacon fat. Put this in heavy kettle; add tomatoes. Salt and pepper to taste. Add cayenne, if desired. Cook slowly for 1 1/2 hours. Ten minutes before serving, add curry powder. Mixture should be cooked until quite thick.
Cream Wesson oil and sugar; add eggs. Blend in molasses; add soda, dissolved in hot water. Sift together flour, salt and spices. Add to creamed mixture and stir well. Add boiling water. Turn into greased and floured 13 x 9 x 2 1/2-inch pan. Bake at 325° for 45 to 55 minutes. Cut in squares. Serve with whipped cream and cherry on top.
Bake cake from box directions. Mix pineapple and pudding (from directions) together. Put on top of cooled cake. Mix cream cheese and whipped cream together. Put in refrigerator. Layer: Cooled cake, pineapple and pudding and cream cheese and whipped cream.
Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray. In large bowl, combine all ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings.
Place potatoes, onion and enough water to cover in a large saucepan; cook until tender. Meanwhile, melt butter in another saucepan. Add flour; stir until smooth. Season with salt and pepper. Add milk and cheese, stirring until cheese melts and sauce is thickened. Add hot dogs and heat through. Drain potatoes and onion; place in a baking dish. Add sauce and mix to distribute hot dogs. Bake at 350° for 25 to 30 minutes. (I usually can make 2 casseroles out of this, one to eat and one to freeze. My kids love this.)
Mix all of the ingredients together and shape into a roll. Chill. Serve on platter with assorted crackers.
Cook onion and celery in chicken broth; strain. Add bouillon. Mix flour, Crisco, salt and baking powder until size of peas. Add enough water to make a soft mixture. Roll thin, using lots of flour. Cut in 1-inch pieces. Drop in boiling liquid; cook until almost done. Add chicken and finish cooking. Add 1/2 stick oleo and a little milk.
Dump canned goods and cake mix together in a bowl. Mix lightly. Dump into a greased 13 x 9 x 2-inch cake pan. Dot top with butter. Bake at 350° for 35 to 40 minutes.
Saute beef in butter. Add flour and garlic. Place in roaster pan. Combine beef stock, wine, water, pepper, salt, bay leaf and marjoram. Pour over beef. Cover roaster pan. Bake at 325° approximately 1 1/2 hours until beef is done. Add mushrooms and onions. Return to oven until mushrooms are just tender.
Combine all the ingredients in a mixing bowl and mix. Pour 1/4 cup batter for each crepe into hot nonstick pan. Cook until top is full of bubbles, edges dry and underside browned. Turn and brown second side. May be cooked ahead of time and stored in refrigerator for reheating at time of serving.
Mix by hand in large bowl. Pour into ungreased 13 x 9-inch pan and bake at 350° for 30 to 40 minutes.
Put all ingredients in the order listed. Cook in a 350° oven for 15 minutes.
Combine sugar, milk and margarine in saucepan; bring to boil. Full boil for 1 minute. Add oats and peanut butter. Drop by teaspoons on waxed paper. Cool and enjoy.
Cook broccoli in stock with onions until soft. Place in blender and blend quickly, leaving small pieces of broccoli. Make a roux using butter and flour. Cook 3 minutes, stirring constantly. Add broccoli and stock to roux. To avoid lumps, stir constantly until thickened. Thin to preferred consistency with cream. Add seasoning. Garnish.
Saute onion in butter. Blend in cream cheese. Stir in next 5 ingredients. In another bowl, mix soup, milk and wine. Fold in seafood. In greased 9 x 13-inch pan, put 3 noodles side by side to make a single layer. Spread 1/3 cheese mixture and 1/3 seafood mixture. Repeat 2 more times. Sprinkle top with Parmesan cheese. Bake at 350° for 30 minutes (covered). Top with Cheddar cheese and bake, uncovered, 15 minutes more or until hot and bubbly. Let stand 10 minutes.
Combine first 5 ingredients. Blend soup and milk together. Add to macaroni mixture with 1/2 cup cheese. Pour into greased casserole dish; sprinkle with remaining cheese. Bake at 400° for 20 minutes.
Combine sugar and milk. Cook very slowly; let boil 6 minutes. Remove from heat and drop in oleo and chocolate chips. Stir until melted. Add vanilla and nuts. Pour into large pan. Let stand 6 hours before cutting.
Heat shortening in Dutch oven or 6-quart pot. Add beef; brown 20 minutes. Add remaining ingredients except for potatoes, carrots, cold water and flour. Cook over low heat for 2 hours. Then add vegetables and simmer until tender.
Cook sugar, water and Karo until it spins a thread. Add raw peanuts. Cook until peanuts are done. Add soda. Pour in greased pans really thin.
Mix water, egg and melted butter, add salt. On a floured board work the liquid mixture into the flour, kneading until the dough is very elastic and no longer sticks to board. Cover with a warm bowl and let stand one hour. Meanwhile, prepare the filling.
Saute onions in butter until translucent. In pot, add 5 cups water, bouillon cubes and onions. Simmer 1 hour.
Warm oil in oblong dish; add dry ingredients and stir well to coat crackers. Bake at 200° for 20 to 25 minutes; stir every few minutes. Store in covered container.
Cut up cheese into squares and place in microwave bowl. Add both cans. Cook and mince sausage. Add to mixture and microwave 10 minutes on High, then stir. Cook another 5 minutes. Stir and serve with tortilla chips.
In large mixing bowl, combine first four ingredients. Beat until light and fluffy, scraping the bowl occasionally. Combine dry ingredients; add to the creamed mixture. Refrigerate at least 1 hour.
Have cheese at room temperature. Stir in pineapple, 1 cup pecans, pepper, onion and salt. Put in refrigerator until hard enough to shape into balls. Divide in half. Shape into two balls. Roll in remaining pecans.
Cook onion and ground meat together until brown. Add remaining ingredients. Stir well. Pour into greased 1 1/2 or 2-quart greased casserole dish. Bake at 350° for 1 hour. Stir well. Serves 6.
In a skillet, saute onion, margarine and celery. Add frozen broccoli and cook until well thawed. Add mushroom soup and Cheez Whiz. Combine with cooked rice. Place mixture in casserole dish and bake at 350° for 45 minutes. Top with toasted bread crumbs and bake for about 15 minutes longer. (All baking is done with pans uncovered.)
Put rice, water and salt in a 2-quart saucepan. Bring to a vigorous boil. Then heat down to low. Cover with lid. Simmer over this low heat 14 minutes. Remove saucepan from heat but leave the lid on 10 minutes. While rice cooks, mix together the eggs, dark syrup, sugar, vanilla and butter. After the rice cooks, stir in the milk. Cover and cook over low heat until the milk is absorbed. Stir occasionally. Press the rice over the bottom of a glass pie plate or shallow baking dish, holding about 6 cups. Just before baking, pour the egg-syrup mixture over the rice. Sprinkle with the pecans. Push the pecans into the syrup mixture. Bake, uncovered, in preheated 350° oven for 40 minutes. Serve warm. Top with vanilla ice cream or whipped cream, if desired. This recipe makes 8 generous servings.
Cream cheese and oleo. Add flour, salt and cayenne. Knead in Rice Krispies. Roll into small balls and put on ungreased cookie sheet; flatten and crisscross with fork. Bake at 350° for 10 to 15 minutes.
Stir together sugar, Crisco, flour, salt, baking powder and milk in the bottom of a 9 x 13 baking pan. Mix fruit, sugar and fruit juice together and pour over the batter. Dot the batter with butter and bake at 350° about 30 minutes or until done.
Combine beaten eggs, milk and butter. Beat in flour, salt and baking powder with a whisk. Add spinach and cheese and mix thoroughly. Bake in 9 x 13-inch greased glass baking pan at 350° for 35 minutes or until set and lightly browned. Makes 6 servings.
Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add meat and remaining ingredients. Simmer about 1 1/2 hours, until meat is tender. Add cubed potatoes, if you like and simmer until potatoes are done. Best served the second day. Makes 6 servings.
Melt butter and add to softened cream cheese; add powdered sugar until you have a firm texture. Add extract. Blend well.
In a saucepan, cook onion and pepper in margarine until limp. Add tomatoes, zucchini, corn, salt, sugar and pepper. Heat until vegetables are tender. Combine flour and milk until smooth. Stir into hot mixture. Boil and stir 1 minute. Pour into a baking dish and top with French fried onion rings. Brown briefly under the broiler.
Preheat oven to 350°. Fill 8 x 8-inch baking dish with peeled, cored and sliced apples. In a small bowl combine all dry ingredients. Add melted butter and toss until crumbly. Spread over fruit. Bake 45 minutes to 1 hour. Serve warm. Top with vanilla ice cream or whipped cream.
Melt butter in a 9 x 13-inch baking dish. Combine flour, sugar, milk and cinnamon; beat until smooth. Pour into melted butter. Do not stir. Pour in large can of peaches. Bake at 350° for 45 minutes. Makes 10 servings.
Bring water to a boil. Dissolve cornstarch in water, stirring well. Bring to a boil again. Cooled paint will be slightly thicker; good for brush painting as well as finger painting.
Preheat oven to 350°. Beat egg whites with cream of tartar until stiff. Add sugar slowly while beating. Add chocolate bits and nuts; blend. Put on cookie sheet by spoonfuls. Place cookies in oven. Turn oven off; leave overnight. Do not open the door.
Line a baking sheet with foil and set aside. Heat baking pieces or candy coating in a heavy 2 qt. saucepan over low heat, stirring constantly till melted and smooth. Remove from heat. Stir 1/3 c. crushed candy. Pour mixture onto prepared baking sheet, spreading to about a 10 in. circle. Sprinkle with 2 tbsp. crushed candy. Chill about 30 minutes or until firm. Use the foil to lift candy from the baking sheet, break candy into pieces. Store, tightly covered, in the refrigerator. Makes about 1 1/4 lb.