HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine egg white and bread crumbs. (If using veal or beef, stir in 2 tablespoons water.) Stir in carrot, onion, green pepper, salt and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into 4 (3/4-inch) thick patties. Spray a cold grill rack with nonstick spray. Grill burgers on an uncovered grill directly over medium coals for 7 minutes. Turn and grill 8 to 11 minutes more or until no pink remains.
Sift together first 3 ingredients; set aside. In a mixing bowl, cream shortening with sugar until fluffy. Beat in flavorings. Add sifted ingredients alternately with milk, mixing well after each addition. Fold in egg whites. Turn batter into front half of a well-greased and lightly floured lamb cake mold. Tightly cover with second half. Place mold on a baking sheet. For light aluminum molds, bake at 375° for 45 minutes. Remove to a cake rack and let stand, unopened, for 10 minutes. Remove from mold and cool completely. Frost with buttercream icing; sprinkle with coconut. Use gumdrops or chocolate bits for eyes and nose.
Roll cookies into crumbs with rolling pin, saving 3 cookies. Mix crumbs with butter and press into a 9 or 10-inch pie plate, saving a few buttered crumbs to add to 3 crushed cookies for topping.
Drain liquid from beets. Mix all ingredients in a pan and cook for about 5 minutes or until mixture thickens. When cool, store in fridge. Delicious! May eat as vegetable dish. Add to salads or spoon over cottage cheese.
Cook ground beef and drain. Cover the bottom of the dish with biscuits. Put half of the spaghetti sauce over biscuits. Then add meat and the rest of the sauce. Cover with cheese and cook 30 minutes at 350°.
Cut round steak into finger-size strips. Salt and pepper. Flour both sides of strips and brown good on both sides in skillet. After all strips have been browned, drain grease from skillet and wipe clean with paper towel. Place strips back in skillet and cover with barbecue sauce. Cover and simmer 15 to 20 minutes.
Mix first 8 ingredients together in a large bowl. Fill pepper halves with filling and place in casserole dish or pan. Pour over the tomato sauce. Cover with aluminum foil. Bake at 350° for 1 to 1 1/2 hours.
Mix soup, sour cream, green onions and cheese together. Add potatoes and put into greased casserole. Mix corn flakes and butter. Spread on top. Bake at 350° for 45 minutes.
Mix all ingredients together. Pour into greased baking dish. Top with cracker crumbs. Bake at 350° until well heated.
Place peel and tea bags in the bottom of tea pot. Bring cold water to a full boil, pour over tea and peel when water first comes to a boil. Let steep for 3 to 5 minutes. Rub sugar cubes over mandarin peels to release oils. Place 1 cube sugar in each cup, cover with hot tea. Serves 4.
Mix all ingredients in order. Roll balls about the size of golf balls; put on ungreased cookie sheet, 8 balls to each sheet, 4 on each side. Place far enough away that you can flatten them with a fork that has been dipped in flour. Bake in 350° oven for 10 minutes. I always make a double batch.
Sprinkle pork chops with salt and pepper. In frying pan just large enough to hold the chops, melt butter and oil over medium heat. Add chops to the pan. Brown on both sides. Remove chops. Add mushrooms to the pan. Saute for a few minutes. Add wine, broth and chives to the pan. Bring to a boil. Add chops. Cover. Reduce heat. Simmer until chops are tender, 35 to 40 minutes. Remove chops to a warm serving dish. Keep warm. Skim and discard fat from cooking liquid. Add cream and mustard. Bring to a boil, stirring. Cook until reduced and slightly thickened. Salt and pepper to taste. Pour sauce over chops.
Combine together Biscuit mix, cheese and onion. Stir in milk until a soft dough forms. Stir 30 seconds longer. Drop by a tablespoon, 2-inches apart onto an ungreased baking sheet.
In a frying pan, heat oil and add seasoned chicken breast (salt and pepper). Brown chicken on both sides (10 to 15 minutes). Add 1/2 to 3/4 of the jar of spaghetti sauce. Cover and heat through for additional 15 minutes. Cook pasta according to package directions. Drain pasta. Put cheese on top of chicken breast and let melt. Put pasta on plate and serve chicken and sauce on top. Makes 2 servings.
Combine melted butter, graham cracker crumbs and coconut in ungreased 9 x 13-inch pan. Press lightly. Cover with layer of semi-sweet bits. Sprinkle with layer of chopped nuts and drizzle condensed milk over surface. Bake at 350° for 30 minutes. Cool completely before cutting.
Mix everything together. Will keep in refrigerator. Slice French bread into small thin slices and spread with mixture. Broil 10 minutes. Also good on English muffins.
Melt butter and blend in flour. Stir milk in slowly. Cook, stirring constantly, until thickened. Remove sauce from heat. Add 2 cups Cheddar cheese and stir to blend. Add Worcestershire sauce. Season with salt and pepper to taste. Place macaroni in 2-quart baking dish. Add cheese sauce and mix. Spread drained tomatoes across top of macaroni mixture. Sprinkle remaining 1/2 cup Cheddar cheese and Mozzarella cheese over tomatoes. Bake in 350° oven for approximately 30 to 35 minutes.
Melt shortening and oleo in saucepan. Add cocoa and water. Bring to a rapid boil. Sift together flour and sugar in large bowl. Add boiling mixture to flour and sugar. Add remaining ingredients. Mix well and pour on greased cookie sheet (one with rim on it). Cook 20 minutes at 350°. Ice while warm.
Combine cherries and almond extract; place in greased 8-inch square baking pan. Combine dry ingredients; add melted butter, mixing until crumbly. Sprinkle over cherries. Bake in a preheated 375° oven 20 to 25 minutes. Serve warm or cold with your favorite whipped topping.
Sift together first four ingredients. Mix all ingredients together. Pour into large pan. Bake at 300°F for 1 hr.
Blend the first 4 ingredients into a saucepan over stove. Stir until dissolved. Pour over chicken and marinate overnight in refrigerator. Place chicken and sauce in baking dish. Bake at 350° for 1 1/2 hours or until chicken is well done.
Cream margarine; add sugar. Beat in eggs and vanilla. Add potatoes. Sift together all dry ingredients. Blend into potato mixture. Mix 1/4 cup flour with 1 cup nuts and 1 cup raisins. Add to other mixture. Bake at 350° for 60 minutes in 2 bread pans (greased and floured). Let cool for 15 minutes. Remove from pans. Wrap and store in refrigerator. May bake less time.
Mix Jell-O, Kool-Aid, sugar and water. Bring to a boil and stir well. Add juices. Chill. Add ginger ale at serving time.
Saute bacon, onion and garlic in olive oil until glossy. Add chopped spinach; heat for 10 minutes. Add cream; heat for 5 more minutes. Open oysters and loosen meat in shell. Sprinkle oysters with white wine and add spinach mixture. Heat in 350° oven for 10 to 12 minutes. Remove and dust oysters and spinach with Parmesan cheese and bread crumbs. Put oysters under broiler 2 or 3 minutes until brown and serve.
Heat the cheese, margarine and vanilla until melted in microwave. Meanwhile, combine powdered sugar, cocoa and pecans. Combine the two mixtures (use your hands). When completely mixed, spread in two 13 x 9 x 2-inch buttered dishes. Chill 1 hour and slice. Freezes well.
Mix all together and pour into pre-made pie shell. Bake 45 minutes at 350°.
Mix lightly. Top with buttered bread crumbs. Bake 45 minutes at 350°.
Mix together the first 7 ingredients; place in a buttered dish. For the topping, combine the remaining ingredients in a bowl and chop fine. Sprinkle over sweet potatoes. Bake at 350° for 25 minutes.
Puree apricots until smooth. Combine apricots and next 5 ingredients in medium saucepan; simmer over low flame until sugar dissolves. Cool slightly. Stir in orange juice. Chill before serving mixture. Can be stored up to 2 weeks in refrigerator. Makes 2 cups.
Place alternating layers of vegetables in pan. Spread mayonnaise on top. Cover with grated cheese and bacon. Garnish with olives if desired.
Cook chicken until tender. Remove meat from bones; place in a 13 x 9-inch pan. In saucepan, mix and bring to boil the reserved broth and soup. In another bowl, combine margarine, pepper, salt, flour and buttermilk; mix thoroughly to form batter. Sprinkle cooked peas and carrots and rice over the chicken. Pour broth mixture over this. Spoon batter over top. Bake at 425° for 25 to 30 minutes. (I use a little less salt and pepper.)
Drain sauerkraut 15 minutes in a colander. Cut with scissors into one-inch pieces. Mix all ingredients together in a large bowl. Cover and store in refrigerator for 24 hours. Yields 10 servings.
Brown meat with onions and peppers. Add sauce, stewed tomatoes and soup. Simmer for 15 minutes. Cook spaghetti as directed on box (break spaghetti into 3 or 4 pieces). Add spaghetti into mixture. Pour in baking dish 13 x 9-inch and sprinkle on cheese. Bake at 350° for 35 minutes.
Place apples in greased casserole dish. Cover with water. Mix butter, sugar, flour and cinnamon together and spread on top of apples. Bake at 350° for 1 hour.
Grease and flour 2 (8 or 9-inch) layer cake pans. Heat oven to 375°. Cream margarine and sugar. Add whole eggs, chopped prunes. Add flour with salt and soda alternately with prune juice. Add walnuts last. Bake 25 to 30 minutes.
Drain pineapple (reserving syrup). Add water to make 1/2 cup of pineapple syrup. Add beaten eggs, sugar, salt and lemon juice. Cook over low heat, stirring constantly, until thick.
Combine soup, sour cream and onions. Sprinkle shredded Cheddar cheese over top. Bake at 350° for about 20 minutes. Done when cheese is near bubbly stage. Serve with taco chips.
Cook and debone 1 chicken. Cook cornbread. Cook squash, bell peppers, chopped onion and celery. Drain well. Mix cornbread and squash mixture with chicken soup and chicken broth (sage - optional). Add chicken and bake until lightly brown.
Mix well and pour in 13 x 9-inch greased pan and bake at 325° for 45 minutes.
Bring sausage and water to a boil over medium heat in a 6-quart saucepan. Reduce heat to low and simmer for 10 minutes or until sausage is brown. Remove sausage and set aside. In same pan, cook onions, potatoes, carrots and green pepper until all are brown, stirring occasionally. Stir in juice cocktail and sausage; reduce heat to low. Simmer 10 minutes. Stir in pork and beans until heated.
Preheat oven to 325 degrees. Mix wafer crumbs, 1 Tbsp of the sugar and butter; press firmly onto bottom of 9 inch spring foam pan. Bake for 10 minutes.
Saute pork chops, then place in long Pyrex dish. Add salt and pepper, sliced onion and potatoes on top of pork chops. Pour cream of mushroom soup over this. Cover and bake 1 hour at 350°.
Mix Crisco, oleo and flour like pie crust. In separate bowl, mix remaining ingredients with beaters and pour into bowl with other ingredients; stir well. Dough will be sticky; sprinkle with a little flour. Make large balls and roll out (not too thin). Bake at 350° for 10 to 12 minutes. Frost when cool with can of vanilla frosting or confectioners sugar and food coloring.
Mix all together. Pour into greased pan and bake 25 minutes at 325°.
Cook dates in a little water; cool. Drop a small teaspoon of the cookie dough onto a cookie sheet and flatten. Then drop a little of the date mixture. Then put a little of the dough over the date mixture. Bake about 12 minutes in 350° oven.
Combine all ingredients in casserole dish. Bake at 400° for 20 to 30 minutes.
Saute onion in butter for 4 minutes. Mix all ingredients together except cheese and Doritos. Place Doritos in pan and pour mixture over; top with cheese. Bake at 350° until bubbly.
Beat eggs. Add sugar, vanilla and baking powder; mix. Add remaining ingredients; mix well. Pour into greased square pan. Bake at 350° for about 35 minutes. Cut into squares. Wrap in aluminum foil to store.
Mince 4 to 5 mushrooms until you have 1/2 cup. Mince green onion to make 1 tablespoon. Saute minced mushrooms and onion in 1 tablespoon butter until all liquid evaporates. Add a pinch of salt and parsley; mix well. Cool.
Beat eggs, one at a time, and pour into a 1 1/2-quart baking dish. Add melted oleo. Blend in flour, onion, sugar, salt, pepper and milk. Add both corns. Bake at 350° for 50 minutes. Serves 6.
Mix ingredients listed together in a large bowl. After mixing, knead well. Add food coloring as desired. Store in an airtight container or heavy plastic bag for up to 6 months.
Mix ingredients with hands until well combined. Cover tightly and chill in refrigerator (34° to 38°) for 3 days. Each day, remove mixture from container and knead lightly for 5 minutes. On fourth day, knead lightly and then shape into 4 equal rolls, each 3 inches in diameter (add 2/3 tablespoon of water if too dry). Wrap each roll in foil. Chill overnight. Next day, remove foil. Place on rack in broiler pan. Bake 4 hours at 225°. Turn several times. Chill slightly. Wrap in foil and refrigerate (3 weeks or freeze 2 months). Serve alone or with cheese and crackers.
Heat crushed pineapple. Add lemon juice and sugar. Stir well until sugar is dissolved. Dissolve Jell-O in 1/4 cup cold water. Add to pineapple mixture. Stir well. Set in refrigerator until practically set, then fold in grated cheese and Cool Whip. Pour into a mold and put into refrigerator until set.
Peel and slice carrots crosswise. Cook in salted water until just tender. Drain. While carrots are cooking, saut onion in butter until transparent. Do NOT brown! Add sugar.
Salt and brown minute steak in skillet and place in baking dish. Saute pepper and onion in skillet and add brown sugar, soup and water. Heat together and pour over steak. Bake 1 hour at 325°.
Mix ingredients together over casserole dish. Top with 1 cup crumbled potato chips and 1/2 cup grated cheese. Bake at 400° for 15 minutes. Serves 6.
Preheat oven to 350°. Grease 1 (9-inch) pie plate. In blender, mix milk, eggs, butter, sugar, Bisquick and vanilla. Blend 3 to 5 minutes. Pour into pie pan. Let stand 5 minutes. Sprinkle with coconut. Bake 35 to 40 minutes. Serve warm or cold.
In crock-pot put water orange slices, lemon slices, bay leaves, cloves and cinnamon sticks. In about 10 minutes your home should be smelling great!
Boil fryer. Debone and cut into chunks. Reserve broth. Cook noodles in broth for 4 to 6 minutes. Chop and saute celery and carrot. Heat together all soups. Mix all ingredients together. Bake in a 350° oven for 20 to 30 minutes or microwave on High for 4 to 8 minutes.
Combine in a large roaster the popcorn, peanuts and cereals. Combine and bring to a boil the margarine, Karo and sugar. Boil for 5 minutes. Do not stir while it boils. Remove from heat; add vanilla and baking soda. Stir quickly. Drizzle mixture over popcorn, etc. Bake at 250° for 1 hour. Stir every 15 minutes.
Combine and boil for 5 minutes the evaporated milk, butter and sugar. Remove from heat and add the marshmallows, nuts, chips and vanilla. Stir until marshmallows and chips are melted. Pour into 8 or 9-inch buttered, square pan. When cooled, cut into squares and serve.
Sprinkle vanilla wafer crumbs evenly in an ungreased 13 x 9 x 2-inch pan. Set aside. Melt chocolate and butter in a heavy saucepan over low heat. Remove from heat. Stir in powdered sugar, egg yolks, 1/2 cup pecans and vanilla. Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form. Fold into chocolate mixture. Pour evenly over crumbs. Cover and chill 1 hour or until firm. Spread ice cream over chocolate layer. Cover and freeze 8 hours or until ice cream is firm. Cut into squares. Drizzle each piece with chocolate syrup and sprinkle with toasted pecans, if desired, not necessary. Yields 15 to 18 servings.
Beat egg yolks until thick and lemon colored. Add milk and lime juice; blend well. Spoon filling into graham cracker pie crust. Combine egg whites (at room temperature) and cream of tartar. Beat until foamy. Gradually add sugar, one tablespoon at a time. Beat until stiff peaks form. Spread meringue over filling; seal to edge of pie crust. Bake at 350° for 10 minutes (until meringue is golden brown). Cool to room temperature. Chill in the refrigerator.
Place beef or pork in crock-pot with 1 to 2 packets onion soup mix. Cook on high until tender. Use enough water to cover. Remove from crock-pot, saving approximately 2 cups of broth.
Preheat oven to 400°. Grease muffin pan for six. Place muffin pan on baking sheet to catch spills.
Stir well liquor and sugar. Add 7-Up and fruit. Excellent party punch. Watch out for the "punch" from the fruit.
Place half the cake pieces in a 9 x 9 x 2-inch cake pan. Save 1/3 cup cherry pie filling for garnish. Spoon remainder of filling over cake in pan. Top with remaining cake. Combine pudding mix, milk and sour cream. Beat until smooth, then spoon over cake. Chill in refrigerator 5 hours. Top with remaining pie filling before serving.
Brown meat and onion; drain off excess fat. In a large pot, combine meat, potatoes, tomatoes, celery, tomato sauce and Veg-All; bring to a boil. Reduce heat and let simmer until potatoes and celery are done. A can of whole corn may be added, if desired. Also, you may add water if a little dry.
Cream butter; add sugar and remaining ingredients. Roll into small balls. Bake in 325° oven for 30 minutes. Roll into powdered sugar when hot and then again when cool.
Preheat oven to 350°. Generously spray a 10-inch tube pan with nonstick vegetable coating; set aside. Beat sugar, molasses, egg substitute, buttermilk and margarine in large mixer bowl until smooth.
Turn oven to 350°. Mix all ingredients. Roll into balls and then roll balls in granulated sugar. Place balls on ungreased baking sheets and bake for 10 to 12 minutes.
Preheat oven to 350°. Combine flour, baking soda and salt. Cream brown sugar, sugar, margarine and vanilla. Beat in egg whites. Gradually beat in dry ingredients. Stir in chocolate chips. Lightly grease sheets and bake for 10 to 12 minutes. Makes 5 dozen cookies with 4 grams fat vs. 7 grams of fat.
Brown ground beef and drain off fat. Place it and rest of ingredients in crock-pot and cook until cheese is melted. Serve hot in crock-pot.
Cook and mash potatoes. Add salt, pepper, sugar, sour cream and margarine. Add just enough milk to bring to proper consistency. Add remaining ingredients (except cheese). Place in greased casserole and top with grated cheese. Bake 20 min. at 400° or microwave.
Mix together the potatoes, 1/2 the melted margarine, sour cream, onion, salt, pepper, chicken soup and cheese. Pour into a casserole dish. Mix together dressing mix and the rest of the melted margarine; place on top of mixture. Bake in a 375° oven for 30 minutes.
Mix well and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Mix cabbage, carrot, sweet pepper and salt together and let stand for 1 hour. Boil the sugar, vinegar, celery seed and mustard for 3 minutes and then pour over the first mixture. Let stand until cool. Then put in containers and freeze.
Brown beef with onions; drain. Prepare Jiffy mix according to the package. Place 1/2 of the corn bread mixture on the bottom of the 9 x 13-inch pan. Layer ground beef, chilies, creamed corn and grated cheese. Top with remaining corn bread mixture and cover with cheese. Bake at 350° for 1 hour. Test by inserting a knife in center. If clean when removed, it's done.
Bring mixture to a boil. Select about thumb sized or smaller cucumbers and wash thoroughly. Pack into sterilized quart jars with three or four cloves of garlic and three or four dried red peppers (for hot), less for milder pickles. Also add three or four heads of washed dill. Add a pinch (whatever can be held between thumb and index finger) of alum to each jar. Pour hot liquid to neck of jar. Wipe mouth rim of jar with lint free wet cloth. Put on sterilized lids and screw rings tight. Place jars in cold pack canner half full of hot water. Add boiling water to cover tops of jars. Boil five minutes. Remove to towels, out of draft, let sit overnight. Liquid can be saved and reheated later.
Combine water, Sweet 'N Low and cornstarch. Cook until thickened. Remove from heat. Add vanilla, lemon juice and jello. Fill pie crust. Refrigerate.
Mix pudding and pineapple with juice. Stir well. Add remaining ingredients and blend. Pour into oblong dish and chill until set. Cut into squares and serve. Equally as good as a salad or dessert.
Cream oleo, Crisco and sugar. Add eggs and mix. Next add buttermilk. Add vanilla, baking soda and salt. Mix well. Stir in flour until mixed well.
*If you can't find ginger root, use 1/4 to 1/2 teaspoon ground ginger.
Pare and slice apples. Sift dry ingredients together and mix with apples. Pour in unbaked pie shell, dot with butter and cover with top crust. Flute edges using thumb and index fingers. Bake at 450° for 15 minutes, then reduce temperature to 350° for 45 minutes. Makes 1 (9-inch) pie. Serve warm or cold.
Cream sugar and Crisco. Sift all dry ingredients together and add to the creamed mixture. Add eggs and mix well. Add a No. 2 can of fruit cocktail, undrained, to the mix and blend well. Pour in a greased and floured 9 x 13-inch pan. Take 1/2 cup brown sugar and 1/2 cup chopped pecans and mix. Sprinkle over top of the uncooked batter. Bake at 325° for 1 hour.
Preheat oven to moderate 350°. Grease 9 x 5-inch loaf pan. Set aside.
Fry hamburger with onions until brown, then drain off the grease. Mix remaining ingredients. Pour this over browned hamburger and onions and simmer 20 minutes. Spoon on warm buns.
Peel and thinly slice cucumbers and onions. Mix together and pour over vinegar and milk. Add sugar. Add salt and pepper to taste and chill overnight.
Heat shortening or cooking oil in a medium skillet. Combine all ingredients in a medium mixing bowl. Place one tablespoon salmon mixture in the skillet of hot oil. Be sure to brown both sides.
Preheat oven to 400°. Brown beef in large skillet. Drain. Add green pepper. Cook for 2 minutes. Add spaghetti sauce. Cover and simmer for 10 minutes. Sprinkle half of the Parmesan cheese over bottom of frozen pie shell. Spread half meat mixture in pie shell. Sprinkle 1 cup of the Mozzarella cheese over meat. Layer remaining meat and Parmesan cheese. Bake on cookie sheet for 15 minutes. Sprinkle top with remaining Mozzarella cheese. Return to oven until cheese melts. Serves 6.
Cook grits according to directions, cooking until thick. Cool slightly. Beat eggs; measure and add enough milk to make 3/4 cup liquid. Combine all ingredients, reserving 1/2 cup cheese. Place in greased casserole. Bake at 325° for 1 hour. Sprinkle with reserved cheese just before removing from oven. Yields 6 servings.
Preheat oven to 350°. Combine first 4 ingredients in a saucepan and heat until chocolate is melted. Combine all the rest in a large bowl. then mix with the first mixture. Pour batter into a greased 9 x 13 inch cake pan and bake 20 to 25 minutes or until cake tests done.
Roll half strips of bacon around large stuffed green olives. Broil 5 minutes. Serve hot.
In a large Dutch oven, put beef, onion, garlic and green pepper; saute on medium heat until beef is done. Add nutmeg, oregano and basil; cook 2 minutes. Add the canned tomatoes and the next 7 ingredients; simmer for about 20 minutes. Add tomato paste to thicken sauce; taste to see if any salt and pepper are needed. Simmer another 10 minutes or so; taste again for any seasoning adjustments. If a little bitter, you can add more sugar or squeeze a little orange juice into the sauce. Surprisingly, this mellows the flavors. Serves 8 with 1 pound of pasta (ziti, spirals or shells).
Mix jello with boiling water and marshmallows. Let set until it starts to gel; then mix in other ingredients. Chill.
In saucepan over low heat, melt chips with milk and salt. Remove from heat. Stir in vanilla and nuts. Spread into 9 x 9-inch foil-lined pan. Carefully push marshmallows into fudge evenly. Cool. When firm, turn out fudge. Remove foil and cut into squares.
Have cheese and margarine at room temperature. Blend them together, then add flour and Rice Krispies. Work all ingredients together. Roll into small balls and pat on greased cookie sheet. Cook for 15 minutes at 325°.
Cook shrimp according to directions. Soften cream cheese. Add rest of ingredients. Chill. Serve with assorted crackers.