HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine ground beef, egg, oats, milk, catsup, salt and pepper; mix well. Pat meat mixture on plastic wrap to an 8 x 12-inch rectangle. Arrange cheese slices over meat, overlapping as necessary and leaving edges of meat uncovered. Separate onion slices into rings and arrange over cheese slices. Using plastic wrap to lift meat, roll up, starting with 8-inch side. Seal edges well. Place in microwave-safe loaf dish or shallow baking dish. Cover with waxed paper. Microwave on Medium-high (70%) for 23 to 25 minutes or until center is no longer pink (150°), rotating dish once or twice. Let stand, covered, 5 minutes. Remove from pan and slice. Makes about 10 servings, 225 calories each.
Beat egg, water, shortening and lemon juice until frothy. Mix in dry ingredients until well blended. Dip onion rings; let excess batter drip off. Fry in small amounts in about 1-inch of oil which has been heated to 375°. Fry about 3 to 4 minutes or until golden brown. Drain on paper towels. Spread out in a single layer on cookie sheet. Place in 325° oven to keep hot until remainder are cooked.
Combine sugar, flour and half of buttermilk. Add eggs and mix well. Add remaining buttermilk. Blend in melted butter and add vanilla. Pour into pie crusts. Bake in 425° oven for 10 minutes. Reduce heat to 350° and bake until knife inserted in center comes out clean, about 30 minutes.
Combine all ingredients, stirring well. Store mix in an airtight container. To serve, place 3 to 4 teaspoons mix in a cup. Add 1 cup boiling water and stir well. Yield: about 25 servings.
Combine first 4 ingredients. Line pie plate with bottom crust; add apples. Pour juice mixture over apples, dot with margarine. Roll out remaining pastry to fit top of pie, cut slits or an apple shape in top, place over filling; seal and flute edges. Bake at 375 for 30 min. Increase oven to 400° bake 15-20 min or until apples are tender.
A yeasted Cheddar cheese bread can be toasted for breakfast, sliced and filled with turkey or ham for lunch, and heated and served with pea soup for dinner. It makes a great loaf to take to a hostess or to give as a holiday gift.
Fry bacon. Leave drippings in pan and saute onions. Add bay leaf, broth, celery, potatoes, juice of clams and pepper. Cook, covered, 15 to 20 minutes, until potatoes are done. Add corn and clams. Cook, covered, 5 minutes. Add cream and heat. Add bacon last.
Spoon sausage, onion and pepper over cubed bread. Combine rest of ingredients. Pour over sausage and bread. Bake uncovered until eggs are set (about 45 minutes) at 375°.
Add all of the ingredients together. Add enough broth to make batter runny. Pour in pan and bake at 400° for 1 hour.
Place cereal in a large bowl. Over low heat or in microwave, melt chocolate chips. Stir in peanut butter and margarine until smooth. Stir constantly (stovetop) or frequently (microwave). Add vanilla. Pour over cereal, stirring until all is coated. Place cereal mix in covered plastic container or sealable bag. Add sugar and shake until sugar is absorbed. Spread on wax paper to dry.
Brush chicken with salad dressing. Coat with remaining ingredients. Place in a 13 x 9-inch baking dish. Bake at 350° for 1 hour.
Make ground beef into balls and cook. In large pan, mix soup and broth. Add potatoes, carrots, onions and meat balls. Simmer approximately 25 to 30 minutes. Quick and good.
Combine all ingredients in a saucepan and bring to a simmer over medium heat. Reduce heat to low and simmer, uncovered, until thick (approximately 1 hour), stirring occasionally. Pour chutney into sterilized jars and cover with paraffin or canning lids.
Combine ingredients except potato chips. Spread in a 9 x 13-inch pan, greased. Sprinkle crushed potato chips over top. Bake at 350° for 30 to 40 minutes.
Crush wafers fine; add pecans, raisins and coconut. Mix well. Add milk and mix well. Place on wax paper and shape. Keep in refrigerator. Slice and serve.
Combine the soups, milk and soup mix. Pour half into a greased 13 x 9 x 2 baking dish. Sprinkle rice on top. Arrange chicken over rice. Pour remaining soup mixture over all. Cover and bake at 350° for 1 1/2 hours or until rice is tender and meat juices run clear.
Cut hot dogs into 1/2-inch pieces. Heat oil in large skillet. Add hot dogs. Cook and stir until pieces are brown. Stir in tomato sauce, corn with liquid, chili powder, salt and onion. Heat to boiling. Reduce heat and simmer, uncovered, 10 minutes.
Brown onions in some butter. Brown hamburger. Add chili powder and tomatoes and ketchup. Cook until done. Cook noodles until tender and drain. Add all together in a long pan. Sprinkle grated Cheddar cheese on top. Put foil over pan and cook in oven for about 20 minutes. Take out and put Mozzarella cheese on top and reheat until cheese has melted.
Cut steak into serving pieces and brown in skillet with small amount of oil. Transfer steak to baking dish. Mix water and soup together. Pour over steak; add mushrooms. Bake at 400° for one hour or until meat is tender. Great served with mashed potatoes or rice.
Put berries in pastry-lined plate. Mix the sugar, flour, spices and salt; scatter over the berries. Dot pie with butter and then top with crust. Bake at 425° for 40 minutes.
Place first 3 ingredients on a cookie sheet with edges. In a heavy saucepan, combine next 4 ingredients. Cook over medium heat to boiling, stirring often. Continue, stirring occasionally, until mixture is golden brown (about 15 minutes). Remove from heat; stir in baking soda and vanilla. Pour over popcorn mixture, stirring gently to coat. Bake at 300° for 15 minutes; stir. Bake 5 minutes more. Transfer to foil; cool thoroughly. Break up. Store in airtight container. Makes about 10 cups.
The night before, tear (do not cut) lettuces into small pieces and store in fridge in Ziploc packs. Refrigerate cans of baby corn, artichokes and chestnuts. Be sure to drain before adding to salad! Grate cheeses and put in fridge. Cut into bite-size pieces and marinate in fridge overnight the broccoli, cauliflower and mushrooms in Italian dressing. Toss together and serve! Great for big parties.
Place beans in a large bowl; add water to cover 3-inches above beans. Let stand at room temperature overnight (if using fresh beans). Cook bacon in a large Dutch oven until crisp; remove bacon. Crumble and set aside. Add onions, carrot strips, celery and garlic. Saute until tender. Drain red beans and add to sauteed vegetable mixture along with crumbled bacon, 6 cups water, tomatoes and spices. Bring to a boil; reduce heat. Cover and simmer 1 hour. Stir in pasta; continue to simmer until beans and pasta are tender. Set aside. Combine ground chuck, bread crumbs, egg and 1/4 teaspoon salt. Mix well. Shape meat mixture into balls and place on an ungreased baking sheet. Bake at 350° for 20 minutes or until browned. Drain well. Add meat balls to soup mixture; simmer, uncovered, 15 minutes. Stir in spinach and zucchini; simmer an additional 15 minutes until spinach wilts. Serve hot with a Parmesan cheese garnish. Yields 3 quarts.
Combine cream cheese,	milk, vanilla	and sugar with mixer. Add fruit. Freeze in 8 x 8-inch pan. Allow to soften a little before serving. Serves 9.
Combine water and flour in a jar; shake until well mixed. In 5-quart crock-pot, combine all ingredients (except sour cream, cheese and evaporated milk). Cook on low 8 to 10 hours. During last hour of cooking, add milk, sour cream and cheese. Heat to melt; serve. Makes 8 to 10 servings.
Combine ingredients in a 5 to 6-quart punch bowl. A frozen ice ring may be added for additional cooling.
Melt peanut butter and butter together. Remove from heat. Pour in sugar and Rice Krispies. Blend well. Chill in refrigerator for approximately 2 hours. Roll in desired size balls.
Cream sugar and shortening. Add flour, baking powder, soda, salt and nutmeg. Blend well. Stir in raisins, milk and egg. Roll out on floured board or pat carefully to 1/4-inch thick. Heat electric skillet at 325° to 350°. Use no oil.
Preheat oven to 375°. Combine baking mix, club soda and sour cream in large bowl, mixing well. Roll out dough and cut with biscuit cutter. Melt butter in 15 x 10 x 1 inch baking pan. Bake for 10 minutes or until golden brown. Yields 2 to 3 dozen biscuits.
Melt oleo. Saut onion and pepper. Add all other ingredients except cheese. Put in casserole dish and bake at 325° for 45 minutes. About 10 minutes before done, add cheese on top and finish cooking the 10 more minutes.
Press graham cracker crust mixture into a 10-inch spring-form pan. Bake at 375° for 8 minutes; cool. Drain mandarin oranges, reserving 1/2 cup liquid. Combine mandarin oranges and Cointreau; stir gently. Set aside, stirring occasionally. Combine cream cheese, orange rind and flavorings in large mixing bowl; beat until fluffy and gradually add sugar, beating well after each addition. Pour filling into pan. Bake at 350° for 50 minutes or until cheesecake is almost set.
Mix first three ingredients. Put in a 9 x 13-inch pan (this is crumbly). Stretch in place. Bake at 300° for 10 to 15 minutes.
Combine all ingredients in order given. Pour into pastry-lined pie plate. Bake at 350° for 45 minutes. Garnish with orange slices, if desired.
Combine all ingredients and mix well. Pour into 9 x 13-inch pan. Bake at 325° for 30 or 40 minutes or until done. Cool before putting on icing.
Mix well. Put in refrigerator, covered. Mix every day for 3 days. After the third day, shape into rolls, approximately 3-inches around. Put on broiler pan (to catch the grease) in oven for 6 to 7 hours at 160°. Also depends on how thick the rolls are as to how long to bake. Slice and serve with Wheat Thins crackers.
In medium bowl, sprinkle Knox gelatine over pineapple juice. Add boiling water and stir until dissolved. Stir in Sweet 'N Low and orange juice. Pour into an 8 or 9-inch square pan and chill until firm. Cut into squares and serve. Makes 2 to 3 dozen squares. Each square equals 4 calories.
Brown sausage, onion and pepper, pouring off fat as it collects. Stir in remaining ingredients. Bring to a boil; cover. Simmer, stirring often, until macaroni is tender. Sour cream or cheese may be added before serving.
Bring cheeses to room temperature; mix together until well blended. Add next 6 ingredients. Mix well. Shape into rolls 4-inches long and 1 1/2-inches in diameter. Chill 30 minutes. Roll each in chili powder and wrap in foil. Chill until firm. Cut into slices 1/2-inch thick and serve on round crackers. Yields about 3 dozen canapes.
Mix in order. Bake in 300° oven for approximately 1 hour, until golden brown.
Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour in to pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
Brown meat in fat. Take meat out. Add water and gravy mix and bring to a boil, stirring constantly. Add remainder of ingredients, along with meat. Cover and simmer 1 1/2 to 2 hours, stirring occasionally.
Shred lettuce and spread on large platter. Mix taco seasoning, cream cheese and sour cream. Spread this on top of lettuce. Dice tomatoes and put on top of taco mixture. Sprinkle Cheddar cheese over top. Slice or chop olives. Pour taco sauce over top and sprinkle olives to garnish. Chill for 1 hour.
Preheat oven to 350°. Heat oil in large pan over medium heat. Add onion and garlic and saute until translucent. Add meat and cook until browned, stirring frequently. Blend in tomato sauce, taco seasoning, chilies and olives. Simmer about 10 minutes. Grease a 9 x 13-inch baking dish. Layer tortilla chips over the bottom. Add all the meat mixture, then the Mozzarella cheese and the sour cream. Top with another layer of chips. Bake until heated through, about 30 minutes. Sprinkle with Cheddar cheese and bake until it melts. Let stand 5 minutes before serving with more tortilla chips. Makes 2 (8-inch) square pans.
Mix all together. Put in greased casserole. Top with 1 1/2 cups corn flakes and 1/4 cup melted butter or margarine, mixed together. Put on top. Bake 45 minutes at 350°. Serves 8 to 10.
Mix crushed pretzels, sugar and oleo together and press into a 9 x 13-inch pan. Bake 8 to 10 minutes in 350° oven. Cool.
Heat oven to 350°. Grease 10-inch pie pan. Prepare macaroni according to package directions; drain. In large skillet, brown ground beef with celery; drain. Stir in prepared spaghetti sauce and mushrooms. Simmer 15 minutes.
Cream margarine and sugar together; add eggs. Beat well. Add cracker crumbs, nuts and coconut. Stir in baking powder; add milk. Mix well. Butter and flour 4 (9-inch) cake pans. Bake in a 350° oven for about 40 minutes. Remove to wire rack to cool.
Wash greens several times and drain. Combine greens, water, salt in large Dutch oven. Bring to a boil. Reduce heat; simmer 1 hour or until tender. Drain greens, reserving 1 cup liquid; set aside. Saute onion in butter or margarine in nonstick skillet. Add onion and allspice to drained greens. Dissolve flour and sugar in vinegar; add to reserved 1 cup liquid. Add mixture to greens. Cook over medium heat, stirring occasionally, until thickened.
Combine all ingredients and put in deep casserole dish. Bake at 350 until broccoli is tender.
Beat the eggs. Add milk, salmon, etc. Pack in sprayed pans. Bake at 350° for 1 hour. On platter, decorate with sliced eggs in a cream sauce.
Bake cake mix according to directions on box and bake in a 13 x 9 x 2-inch pan. Cool. Punch holes in cake before adding topping. Spread pineapple on top of cake. Mix Eagle Brand milk, cream of coconut and pour over cake. Spread Cool Whip, then sprinkle coconut on top. Refrigerate three days before serving.
Mix together and store in airtight container. Use 1/4 cup to 1/3 cup of mixture to 1 cup hot water.
Cook squash without salt until tender; drain and mash. Braise onion and pepper in half of the butter. Crush 24 Ritz crackers and add to the squash.	Add onion and pepper to square mixture. Add grated cheese and mix well.	Add seasonings and mix. Add cream and mix.	Beat eggs well and add to mixture. Put in casserole	dish. Mix 24 more crushed Ritz crackers with remaining butter (melted) and sprinkle on top of casserole. Bake in a 300° oven for 50 minutes or until light brown. This makes one large or 2 small casseroles.
Mix dry ingredients thoroughly; mix wet ingredients including blueberries, then blend together. Bake at 425° for 15 minutes. Use large muffin tin, grease bottoms only and fill 1/2 to 2/3 full. Makes about 10 muffins.
Makes approximately 6 dozen cookies. Cook at 350° for 12 to 15 minutes.
In large bowl, combine all gelatins; add boiling water and stir until dissolved. Pour into large shallow baking pan. Chill until firm. Cut into squares.
In skillet, brown beef and onion in shortening; stir to separate meat. Add remaining ingredients except buns. Cook 5 minutes; stir now and then. Serve on buns. Garnish with onion and tomato slices. Makes 6 sandwiches.
Shred cheeses; beat eggs with fork and combine with cheeses. Add spices. Mix well with hand. Cook shells as directed. Drain well on paper toweling. Stuff shells. Pour small amount of sauce in bottom of 9 x 13-inch baking dish. Lay shells on top. Cover shells with rest of sauce. Sprinkle with Parmesan cheese. Bake, covered, at 350° for 30 minutes.
Cut apples into 1/4 inch slices, place in a buttered baking dish. Add cinnamon and water. Mix together the sugar, flour and butter until crumbly. Spread over apples and bake in a preheated 350° oven for 40 minutes.
Mix the first 6 ingredients and spread in greased baking dish. Sprinkle pecans over top. Mix the brown sugar, flour and margarine; sprinkle over pecans. Bake at 350° for 35 minutes.
Mix sugar, milk and marshmallows in a pot; bring to boil. Boil 7 minutes over medium heat. Do not stir. Pour over other ingredients in mixing bowl. Mix thoroughly until all butter melts. Place in greased pie pan. Refrigerate.
Preheat oven to 400°. Place chicken breasts in 9 x 13-inch baking pan. Combine all other ingredients in a saucepan. Heat stirring constantly until the mixture starts to boil. Pour over chicken. Bake 30 minutes for boneless or 50 minutes for boned chicken. Serve over rice. This recipe also works great with pork chops.
Place soda in coffee. Mix together, roll out and cut. Bake in a 350° oven until golden brown.
Mix Crisco and sugar. Add eggs. Dissolve yeast in warm water. Alternate water with yeast and flour to mixture. Add flour until consistency of dough. Put dough in greased bowl. Cover and let rise. Knead dough for 1 minute. Roll dough into 3-inch balls and place on greased baking pan. Let rise until balls are 3 times bigger. Bake until golden brown at 450°. Brush with melted butter.
Combine first 6 ingredients in bowl and mix well. Combine bread crumbs and Parmesan cheese. Butter or spray inside of shallow 2-quart baking dish.
Drain sweet potatoes, reserving 1/4 cup of the syrup. In 2-quart microwave-safe dish, place brown sugar, butter, orange rind, cinnamon and reserved syrup. Cook at High 4 minutes, until mixture is slightly thickened. Add sweet potatoes, gently stirring to coat with glaze. Cook at High 1 minute until heated through.
Mix the crackers, butter and sugar together. Save 3/4 cup for topping. Cook together the rhubarb, sugar, cornstarch, water and jello. Let cool. Spread on the cracker crust. Combine the instant pudding, milk and ice cream. Put on top of the rhubarb. Top with Cool Whip and marshmallows.
Cook onion and pepper in margarine until brown. Add rice, consomme, bay leaf and shrimp. Cook until rice is done.
Sift together cake flour and sugar. Set aside. Beat until foamy egg whites, salt and cream of tartar. Beat until very stiff. Sprinkle 1 cup sugar over egg whites and beat well. Add vanilla and almond. Sprinkle flour mixture over egg whites in small amounts, folding in gently. Pour into ungreased tube cake pan. Bake 40 minutes at 350°.
Wrap pieces of chicken in dried beef. Place in casserole. Mix sour cream, soup and pepper. Pour over chicken. Bake uncovered at 200° for 4 hours.
Mix cocoa and sugar; add beaten eggs. Mix in melted margarine, milk, vanilla and nuts. Pour into deep dish pie shell. Bake at 325° for 45 minutes.
Cream sugar and cream cheese together. Add egg, lemon juice and vanilla and mix well. Line small muffin tins with papers. Place one wafer in bottom of liner. Fill 2/3 full with cheese mixture. Bake at 375° for 15 to 20 minutes. Cool and top with cherry or blueberry pie filling. Store in refrigerator.
Mash eggs. Add chiles, mayo (to taste) and Tabasco (to taste). Mix well and serve with bread or bagels. Serves 6 to 10.
Mix butter, sugar and 2 cups Rice Krispies. Press into a 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool completely.
In a Dutch oven or large pot, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broth, water, barley, salt and pepper. Return meat to pan; bring to a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours or until barley and meat are tender. Stir in parsley.
Cook shells according to package. Squeeze spinach to remove moisture. Combine spinach, egg, Ricotta and Mozzarella cheeses, onion, garlic, salt and nutmeg. Stir well to blend. Stuff shells, using about 2 tablespoons each.
Mix all ingredients to form dough. Press into 9 x 13-inch pan. Bake at 350° until lightly browned.
Mix together first 3 ingredients and spread on English muffins. Cut each half in quarters and keep frozen until ready to use. Heat on cookie sheet at 350° for 10 to 15 minutes.
Saute garlic, onion, bell pepper and celery in oleo. Add rice. Over low heat, lightly brown the rice. As rice is browning, dissolve bouillon cubes in 1 cup hot water. After rice is lightly browned, add bouillon mixture, then add remaining 2 cups water. After water is mostly cooked off, add mushrooms. Allow rice to finish cooking and season to taste.
In a skillet, brown pecans, coconut and butter; set aside. Blend cream cheese and Eagle Brand milk. In a 9 x 13-inch dish crumble graham cracker crust. After blending cream cheese and Eagle Brand milk, add Cool Whip. Layer on top of crust with 1/2 of Cool Whip mixture. Sprinkle 1/2 of the pecans and coconut. Then pour 1/2 of the caramel topping on the crust. Then repeat for other crust. Keep refrigerated.
Cut ham in half. Mix softened cream cheese, mustard, onion and Cheddar cheese. Put small amount on end of ham and roll. May put toothpick in for each one for easy pick-up.
Thaw dough overnight in refrigerator. Line bottom of greased 9 x 13-inch pan with pecans. Tear 1 loaf of bread into pieces and place on bottom of pan. Melt butter in milk, then add brown sugar and cinnamon. Remove from burner; add dry pudding and stir until dissolved. Pour over dough in pan. Tear second loaf into	pieces	and place on top and beside pieces in	pan. Cover the pan with greased waxed paper.	Let rise until double in size. Bake at 350° for 30 minutes. Turn onto a cookie sheet immediately.
Mix first 5 ingredients. Brown and set aside. Saute next 3 ingredients and set aside. Saute shrimp in oil for 3 minutes and set aside. For final ingredients, melt butter. Add curry, salt and pepper and chicken broth. Bring to a boil, then add Minute rice. Cover and remove from heat. Let stand 10 minutes. Gently stir all ingredients together in a casserole dish. Bake at 350° for 45 minutes.
Mix all together, then add 2 1/2 cups lukewarm water. Mix good. Let raise 1 hour. Knead dough and roll like cinnamon rolls. Spread 2 sticks margarine (soft) on dough. Mix 1 cup brown sugar and 2 tablespoons cinnamon and sprinkle on buttered dough. Roll like jelly roll and cut in 3/4-inch slices. Let raise 45 minutes. Bake at 350° for 15 to 20 minutes.
Mix all ingredients well. Bake at 450° in a well-greased iron skillet for 25 to 30 minutes.
Mix cake according to directions on box and pour into a 9 x 13-inch pan. Mix well the remaining ingredients and pour on top of cake. Mix. Do not stir. Bake at 350° for 1 1/4 hours or until done. Cut in squares.
Blend together in saucepan. Cover and cook 10 minutes or until cabbage is tender. Makes 4 to 6 servings.
In a large heavy skillet or Dutch oven, brown the meat with the onions, celery and green pepper. Drain any grease. Add the tomatoes, tomato sauce, mushrooms, dark and light kidney beans, pepperoni, chili seasonings, Tabasco, salt, pepper, cumin, cumin seed and chili powder. Bring to a boil stirring occasionally. Reduce heat, cover and simmer 2 1/2 hours, stirring occasionally.
Mix all together. Float sherbet on top. You can add vodka or gin, if you want.
Add Crisco to white chocolate and melt in microwave. Stir to blend well. Spread peanut butter on crackers and, using tongs, roll in melted chocolate until well covered. Place on waxed paper to harden. (I roll mine twice to give them a thicker coating.) If chocolate starts to get too thick, put in the microwave to warm up and it will spread better.
Saute large chopped chunks of onions, celery and peppers, along with diced garlic in olive oil. Add chopped tomatoes and juice. Saute a few more minutes.
Dissolve red hots and sugar in saucepan of water over low heat. Remove from heat and let cool. Pour into a 2-gallon container, then add orange juice and lemonade. Mix well and pour into a crock-pot or coffee maker to heat and serve. This makes 2 gallons.
Salt and pepper roast and place in slow cooker. Mix onion soup mix, water and mushroom soup and pour over roast. Cook on low for 8 to 10 hours or on high for 6 to 8 hours or until ready to serve.
Combine cornstarch, sugar, vinegar and salt. Mix well. Slowly stir in beet liquid, blend to a smooth mixture. Cook, stirring constantly over medium heat until sauce is clear and thickened. Add butter and beets. Keep warm 10 to 15 minutes before serving.
Stir. Seal in tin or plastic container. Heat 3/4 cup water in microwave. Pour over 1/3 cup mix. Drop marshmallows to cover.
Mix slaw, noodles, almonds and sunflower seeds. Mix sauce packet from noodles with oil, vinegar and Sweet 'N Low. Combine both mixtures.