HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix hamburger, onion, pepper, egg, mustard, salt and pepper. Add 2 tablespoons of condensed soup and crumbled toast. Mix well. Divide into 2 parts and pat into loaves. Fry on one side until bottom is half done, then flip. Add remaining tomato soup to tops and fry until done. Soup will form sauce. These may also be baked at 350° for 1 hour, adding soup topping after 30 minutes.
Prepare Ranch and Bacon Pasta Salad Mix according to directions. Stir in chicken, tomatoes, and cheese. Add additional Ranch dressing to taste.
Mix together. Add 3 pounds thin sliced and cut into strips beef. Let soak in refrigerator for 12 hours. Remove from brine. Place on smoker racks. Lightly sprinkle with garlic powder and Johnny salt. Smoke 3 pans of chips for a period of 20 hours or until dry.
In nonmetal deep dish, combine the ingredients until dissolved. Add meat, pouring some over top, and refrigerate 36 to 48 hours, turning meat 3 to 4 times. Remove meat. Sprinkle lightly with flour (reserve 1 cup liquid marinade) and brown. Add marinade plus 1/2 cup water and bake in 350° oven 2 to 2 1/2 hours.
Clean and cook peas. Drain peas and keep the juice. Put peas in food processor and chop up. Put pea mixture back into cooking pot. Add picante sauce, salt, pepper and garlic. If too thick, add pea juice until you get a medium mixture.
Put raisins in bowl. Add bourbon. Mix well. Let stand 1 hour. Sift flour, baking soda, cinnamon, nutmeg and clove. In large bowl, put soften butter, brown sugar and beat. Add eggs beat again. Beat in flour mixture until smooth. Stir in raisins, pecans or walnuts, pineapple, cherries. Drop by teaspoons rounded onto greased cookie sheet. Bake in slow oven at 325° for about 15 minutes or until firm. Makes 7-8 dozen and can be frozen.
Crumble with a fork Roquefort cheese. Add mayonnaise, Worcestershire sauce, garlic powder, chives and fresh ground pepper. Add, but do not beat the sour cream and buttermilk. Do not mix in blender. Refrigerate!! Scrumptious!!
Mix first 5 ingredients together; blend well. Add remaining ingredients. Stir well, but do not beat. Spoon batter into 2 well-greased loaf pans. Bake at 325° for 1 1/2 hours.
Mix all ingredients together. Put them in a glass baking dish, bake at 350°F for 1 hour or until potatoes are tender and nicely browned.
Put Jell-O in saucepan. Pour pineapple and juice over this and heat enough to dissolve Jell-O. Cool in refrigerator until it begins to congeal. Add buttermilk. Stir in well. Let congeal a little more than add nuts and Cool Whip. Stir well and put in refrigerator until firm.
Brown ground beef in large pot. Drain off fat. Add remaining ingredients, except macaroni. While cooking the meat mixture, boil macaroni according to package directions (do not overcook; cook until firm), then add macaroni (including water) to meat mixture. Continue cooking for 45 minutes to 1 hour. Serve with corn bread and green salad.
Bring oleo to room temperature. Spray tube pan. Heat oven to 325°. Cream oleo and sugar until fluffy. Add eggs, one at a time, beating well after each one. Sift flour, salt and soda together. Add to creamed mixture, then stir in sour cream. Beat well. Add flavorings and turn into pan. Bake 1 1/2 hours or longer if needed. Test doneness with toothpick. Cool for 10 minutes and turn out of pan. Freezes well.
Mix together sweet potatoes, granulated sugar, 1/4 cup melted margarine, eggs, vanilla and salt. Place in well-greased casserole dish. Mix brown sugar and flour together. Cut in margarine. Add nuts in and combine. Sprinkle over potato mixture. Bake for 30 minutes at 350°.
Combine sugar, cheese, juice, salt and vanilla. Begin to blend, then beat eggs in one at a time. Pour mixture into crust. Bake at 350° for 30 to 35 minutes or until the center levels with the edges. Chill before serving.
Scald milk; cool. Dissolve yeast in warm water. Cream butter, sugar, salt and egg yolk together with mixer until light and fluffy. Add yeast, milk and 1 1/2 cups flour. Beat mixer at medium speed 5 minutes, scrape. Batter should be smooth. Stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Place in greased bowl, turn dough over to grease top. Cover, let rise until doubled, about 2 hours. Stir down; turn onto lightly floured board and divide into 24 balls. Cover and let rest 15 minutes. Place 2 inches apart on greased baking sheet. Press each piece to make a hole in center for filling. Fill each hollow with 1 level tablespoonful filling. Cover and let rise in a warm place until doubled, 30 to 40 minutes. Bake at 350° for 15 minutes. Makes 24 Kolaches (buns).
Preheat oven to 350°. In a bowl, beat butter and sugars until light and fluffy. Add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M&M's. Drop rounded tablespoonful of dough about 2 inches apart onto greased cookie sheets. Bake 13 to 15 minutes. Cool 2 to 3 minutes on cookie sheets before transferring to storage.
Place fresh mint leaves in a pan. Cover with 2 1/2 cups water; bring to a boil. Simmer 5 minutes. When cool, add sugar, lemon juice and orange juice. Heat the mixture, stirring constantly, until sugar is dissolved. Store in the refrigerator in a covered container.
Dissolve gelatin in hot water. Add cranberry sauce and stir. Add other ingredients and mix well. Refrigerate overnight.
Melt chocolate in double boiler. Whip in Cool Whip until well blended. Pour into pie shell. Freeze. Thaw in refrigerator 3 to 4 hours before serving. Top with whipped cream.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla extract. Beat until creamy. Beat in egg. Blend in flour mixture. Stir in oats and nuts. Spread into greased 13 x 9 x 2-inch baking pan. Sprinkle semi-sweet chocolate chips over top. Place in oven for 3 minutes. Run knife through to marbleize. Bake for 10 to 12 minutes. Cool; cut. Yields 2 dozen.
Mix ingredients and bring to boil. Add dill seed if desired. Pack okra into jars which have been sterilized and pour boiling vinegar solution over okra and seal. Let set in cool place for a month or more before using.
Quarter or slice apples; take core out. Put butter, sugar and vanilla flavoring in apples. Bake until done.
Blend cream cheese and sweetened condensed milk. Fold in Cool Whip. Brown pecans and coconut in melted margarine in a 300° oven for about 15 minutes. If you choose to use pecans only, and no coconut, use 1/4 stick margarine. Layer into baked pie crust the following:	1/3 of the cream cheese mixture; 1/3 of the butterscotch topping (drizzled over the cream cheese), and 1/3 of the nuts mixture, Repeat layers and freeze.
Soak broccoli and cauliflower in salt water for 8-10 minutes. Drain. Cut in bite-size pieces. Mix salad dressing, mayonnaise, and sour cream. Toss with vegetables and refrigerate.
Cream oil, sugar, eggs, milk and bananas together. Then add salt, flour, soda and nuts. Mix well. Pour in floured bread pans. Bake at 350° for 45 minutes (time may vary).
Cook macaroni according to instructions on bag. Fry bacon and chopped onion until crispy. Add bacon and onion to macaroni. Add 2 cans of tomato soup and one can water. Season to taste.
Dip round steak in flour. Brown in oil with onions and celery. Drain and put in crock-pot. Add cream of mushroom soup, beef bouillon and water. Stir gently until mixed well. Season with salt and pepper to taste. This will thicken as cooks. Turn on low for longer cooking time or high for faster. Serve over rice. Double for larger meal. Great cooked Saturday for Sunday dinner.
Pour turkey drippings from roasting pan into 4-cup measure. Remove 1/4 cup fat from drippings. Place in saucepan. Skim off and discard remaining fat from drippings. Add broth to drippings to make 4 cups. Blend flour into fat until smooth, then gradually add drippings. Cook and stir until gravy comes to a boil and thickens over medium heat. Season to taste with salt and pepper. Add giblets. Makes about 4 cups.
Heat oven to 350°. Grease 8 x 8 x 2-inch pan. In a small bowl, blend all ingredients well. Spread in prepared pan. Bake 25 to 30 minutes. Cool and cut into squares.
Mix flour, salt and sugar in saucepan. Add mustard and butter. Beat in eggs until smooth. Stir in vinegar and water. Remove from heat as soon as it boils. Cool, then stir in mayonnaise. Add pickles, hard-boiled eggs, etc. This recipe covers 2 quarts cooked potatoes or 2 cups uncooked macaroni.
Mash the unpeeled potatoes with your hands (don't mash too much). Add the rest of the ingredients except for the reserved bacon fat, and toss gently to mix.
Grate or chop corn. Add boiling water and onion. Cook 15 minutes. Strain. Melt butter and stir in flour. Blend. Add stock and seasonings. Cook, stirring constantly 5 minutes. Stir in strained corn pulp and cook 10 minutes. Serve hot.
Mix the Worcestershire sauce and the soy together. Sprinkle the garlic and lemon pepper before throwing them on the grill.
Place pepper directly over gas flame until blackened and blistered all over. Cool. Peel. Chop coarsely. In food processor combine pepper, corn, jalapeno and garlic. Process until finely chopped. Add cilantro, chives, vinegar and salt. Makes 2 cups.
Melt butter in baking dish. Mix the flour, 1 cup of sugar, baking powder and sweet milk. Spoon over melted butter. Heat fruit and 1 cup of sugar and pour over dough. Bake in a 350° oven for 30 minutes.
Mix sugar, syrup and boiling water. Stir until sugar is thoroughly dissolved. Cook over low heat until soft ball stage. Pour slowly over stiffly beaten egg whites. Add vanilla and pour into buttered pan. Cool and cot in squares.
Mix all the ingredients together; pour into a Bundt pan. Bake 1 hour at 350°.
On tostado shell, spread sour cream, chicken, lettuce, onion and tomato in that order. Salt and pepper to taste. Refried beans can be added, if desired.
In large saucepan, combine all ingredients. Bring to a boil over high heat; reduce heat to medium. Cook uncovered for 7 to 10 minutes or until pasta is tender and vegetables are crisp-tender. Makes 6 (1 1/2 cup) servings.
Brown meat and drain. Place in bottom of 9 x 13-inch pan. Layer onion, bell pepper and potatoes over meat. Mix celery soup and sour cream and pour over top. Bake at 350° for 1 hour. Top with Cheddar cheese and bake another 10 minutes.
Dip chicken in butter, then roll in cracker crumbs. Place in 9 x 12-inch baking dish. Cover tightly with foil. Bake at 225° for 2 hours. This is ideal to put in oven and bake while you're at church.
You will need a pan with sides or an ovenproof dish. Spray dish with Pam. Sprinkle chicken with salt, pepper and Italian dressing. Cook at 350° until chicken is done. Good on the grill too.
Precook broccoli. Saute onion in butter. Add salt. Slightly beat eggs, adding cottage cheese, green onions, broccoli and cornbread mix. Grease a 9 x 12-inch pan. Add mixture. Bake approximately 25 minutes in a 400° oven.
Combine flour, sugar and milk in large bowl. Heat oven to 350° and melt butter in pan. Pour batter in pan and cover with fruit. Bake approximately 30 to 40 minutes.
Preheat oven to 350°. Combine flour, cocoa, baking soda and salt. In a separate bowl, beat margarine, sugars and vanilla until creamy. Add eggs, one at a time, beating well after each. Gradually add flour mixture, stir in chocolate chips and walnuts. Bake for 9 to 10 minutes.
Marinate for at least 2 hours before barbecuing. This same marinade can be used for ribs. This will "do" 1 fryer. Add more for more chicken.
Add chicken meat back to broth. Add Veg-All. Mix flour with water and add to broth. Add bouillon cubes and seasoning. Add noodles and cook until tender. Add soup.
Preheat oven to 350°. Grease bottom of large bread pan. Stir all ingredients in pan with fork until moistened. Beat vigorously for 1 minute. Bake 1 hour or until wooden pick comes out clean. Cool 5 minutes.
Place the first 9 ingredients in a large soup pot and simmer until vegetables are tender. While soup is simmering, make tiny meatballs to taste. Brown, then drain. Add kidney beans to soup; simmer 10 minutes. Add meatballs to soup; simmer 10 minutes. Add elbow macaroni and simmer until tender.
Mix cheese with bacon bits, mushrooms, onion and peas. Layer spinach with cheese mixture. Mix sour cream, mayo and sugar. Pour this mixture on top of spinach, then add more grated cheese. Cover well and refrigerate. Leave overnight.
Starting with cabbage, place ingredients alternately in electric skillet, adding sausage last, and cook until cabbage is transparent. Wrap in egg roll wraps. (Secure wraps by putting egg white on the last closing of wrap.) Deep fry until golden brown.
Mix together. Let rise about 5 minutes. Roll out, cut and bake in hot oven (425°) until brown.
Saute onion and celery in butter. Add rest, adding enough broth to make real soggy. Bake at 350° for 30 minutes.
Combine all ingredients; cook over low heat until process cheese spread melts. Serve hot with green pepper strips, carrot and celery sticks, chips or French bread tubes, if desired. Makes 3 cups.
You can either cook the vegetables in the microwave or by the boiling method. Drain after cooked. Put vegetables in the casserole. Spread with mushroom soup. Then spread with Cheddar cheese soup. Bake 45 minutes at 325°. During the last 10 minutes of baking, add French onions on top. Serves 6 to 8.
Put hamburg in bottom of 2-quart casserole dish or 9 x 13-inch cake pan. Layer the potatoes on top of meat, then add onions, green peppers and carrots. Put tomatoes and seasonings in next. Last, top with shredded cheese. Bake for 2 hours at 350°.
Fill 1-gallon size jar with cucumber spears, dill, garlic and pepper. Boil water, vinegar, salt, sugar and bay leaves for 3 minutes. Cool to lukewarm. Cover cucumbers with brine; seal and refrigerate overnight. Can be stored in refrigerator without having to seal in boiling water (canning jars).
Cut chicken into cubes and cook in small amount of water. Add 2 cups (or cans) of chicken broth and cream of chicken soup plus 1 can milk. Stir with whip to mix. Taste. Add granulated chicken bouillon as desired to taste. Cut up 20 tortillas into small bite size pieces. Add to mixture. Heat mixture 30 to 60 minutes, until "dumplings" puff up. (Do not boil mixture at any point.) Excellent for crock-pot cooking also. However, don't put tortillas in until the last hour of cooking. Serves 6.
Sift dry ingredients. Add to other. Bake 1 hour at 350°. Also makes 24 cupcakes.
Spray baking dish with Pam. Cut unpeeled potatoes into 1 1/2-inch chunks. Arrange in single layer with onion chunks tucked in between. Melt butter with garlic. Remove garlic. Drizzle butter over potatoes. Sprinkle with salt, pepper and celery seed.
Mix ingredients in a large bowl with your hands. May need to add water to help ingredients stick together. Roll into medium sized balls and place on an ungreased cookie sheet. Bake at 400° for approximately 10 minutes. Makes around 40 balls.
Unroll rolls onto cookie sheet, bake approximately 10 minutes. Cool. Mix dressing and cream cheese; spread on baked roll. Add vegetables and top with Parmesan cheese (follow oven temperature on package of rolls).
Combine powdered milk and crumbs. Add honey. Mix. Add peanut butter. Mix well. Shape into balls. May be dipped in chocolate or rolled in coconut. Variations: Add 1 cup chocolate chips or raisins to the honey mixture.
Mix all dry ingredients, then add remaining ingredients. Mix and knead until dough is stiff. Divide dough into 4 sections. Roll each section until fairly thin. Cut and place into cake pans. Bake each layer about 15 minutes at 450°. Layer each layer with apple mixture (cooked with sugar and spices). Stack layers as you put apples on.
Grind or chip the material and combine with the white sauce and seasonings. Allow to cool and stiffen. Shape into balls, cones or rolls, allowing 1 tablespoon for each croquette. Roll in crumbs, then dip in egg, slightly beaten and mixed with cold water. Roll in crumbs again. Fry in deep fat at 375° to 380° until delicately brown (about 1 minute). Serve hot. Makes 4 to 6 servings.
Mash potatoes. Place in casserole. Add pineapple, brown sugar and margarine. Add dash of cinnamon. Mix well. Bake at 375° until bubbly. Top with marshmallows. Top with nuts, if desired. Return to oven until marshmallows are toasted.
Stir thoroughly the flour, cornmeal, sugar, baking powder, soda and salt. Combine egg, sour cream and oil. Add to dry ingredients; stir just until blended. Preheat corn stick pans; grease generously. Fill pans 2/3 full. Bake at 400° for 15 to 20 minutes.
Combine sugar, milk and egg. Sift the flour, baking powder and salt. Add to milk mixture. Beat all together. Add walnuts. Let stand in loaf pan at room temperature for 20 minutes. Bake at 325° for 45 minutes.
Saute beef and onion in butter. Add all but last two ingredients. Simmer 1 hour or so. Mix flour into sour cream. Just before serving, mix with beef mixture. Serve over rice, noodles or mashed potatoes.
Butter 9 x 13-inch cake pan. Cut crust from 8 slices of bread. Put in bottom of pan. Sprinkle with ham and cheese. Place 8 more slices of crustless bread on top. Beat eggs; add milk, salt and dry mustard. Pour over bread. Crush corn flakes; mix in melted butter. Sprinkle over top of bread. Cover with foil and put in refrigerator overnight. Bake at 350° for 1 hour, uncovered.
Mix together potatoes, soup, sour cream, butter, onion and cheese; pour into lightly greased 1 1/2-quart baking dish. Refrigerate, covered, 8 hours or overnight. Before baking, bring to room temperature. Bake at 350° for 45 minutes. Top potatoes with cornflake crumbs during last 20 minutes of baking.
Preheat oven to 375°. Mix broccoli, cheese, bread crumbs and bacon in saucepan. Stir over low heat until cheese is melted. Unroll dough. Separate into 16 triangles. Cut each in half lengthwise. Spread each with rounded teaspoonful of mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush each roll with beaten egg. Bake 11 to 13 minutes or until golden brown. Makes 32 appetizers.
Dissolve Jell-O in boiling water. Let set until slightly congealed. Then add remaining ingredients. Let chill until set.
In a large bowl, combine cereal and boiling water. Stir in shortening until melted. Add buttermilk and eggs. Mix well. Stir together remaining ingredients. Add all at once to cereal mixture, stirring just until moistened. Store in tightly covered container in refrigerator. Keeps up to 4 weeks.
Heat vinegar, water, sugar and salt to a boil. Simmer 15 minutes. Add beets; simmer another 5 minutes. Place in container all ingredients. Chill for 4 hours or overnight.
Cream butter, brown sugar and white sugar. Cream in eggs and vanilla extract. Mix in oats and flour (in which you've combined baking soda and salt). Mix in pecans and chocolate chips. Ball out the batter in about golf ball size balls. Place on air-cushion cookie sheets, then half-flatten with fork. Bake in preheated oven of 375° until just done in center and just browning on edges, about 15 minutes, check often.
Cook ingredients over medium heat until sugar dissolves. Place 1/2 tablespoon of margarine on your plate and pour gravy over it, stirring until margarine melts. This gravy is a breakfast treat. Serve over hot biscuits.
Wash and cook grapes. Bring grapes to boil, continue to cook until all grapes have popped (about 20 minutes). Strain juice. In a large pot (5-quart), bring juice to rapid boil and add sugar. Stir until sugar is dissolved. Boil 12 to 15 minutes on medium heat. Pour into hot, sterilized jelly jars. Seal.
Mix eggs, sugar and butter. Dissolve soda in applesauce. Mix spices with flavoring. Add raisins, dates and nuts. Add sugar mixture to applesauce, mixing well, and add flavoring to which nuts and fruits have been added. Bake at 350° for 1 to 1 1/2 hours in well-greased and floured tube pan.
Mix cream cheese, sugar and peanut butter by hand in large bowl. Gradually add milk. Stir in Cool Whip. Pour in crusts and freeze. When frozen, wrap tightly. Do not thaw to serve.
Cook noodles, then slice one side open. Place hot dog inside and smother with chili, roll and put in 11 x 13-inch pan. After all have been placed in pan, cover with remaining chili and smooth cheese over entire top. Bake for 1/2 hour. Serve with salad.
Spray foil with Pam. Place fish on foil; add seasonings. Close foil tightly. Bake at 350° (preheated oven) for 30 minutes. Open foil; broil for a few minutes. Great over charcoal. Cooking times vary on thickness of fish.
Beat egg yolks until creamy. Add sugar and vanilla. Beat thoroughly. Add walnuts and mix with a wooden spoon. Line cookie sheet with wax paper. Drop batter by teaspoonful onto paper, 2 1/2-inches apart. Decorate each with small amount of pistachios. Bake at 300° for 15 to 20 minutes.
Cream margarine and oil with the sugars. Beat in eggs and vanilla. Measure flour, cream of tartar and soda into sifter. Add to other ingredients. Chill dough. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet and flatten with bottom of glass dipped in sugar. Bake in 350° oven for 10 to 13 minutes or until lightly brown around edges. Makes 6 to 7 dozen.
Mix together sugar, vinegar and salt; heat and let cool. Add remaining ingredients, except cabbage.
Cook hen until tender (I pressure mine). Crumble breads in very large mixing bowl. Add hot water and keep mixing until bread is not too lumpy. Add enough hot water to start thinning. Add small amount of hot broth. Add rest of ingredients and finish with broth. Should be almost soupy. Pour half in deep baking pan. Add chicken (I take mine off bone). Cover with rest of dressing. Bake 1 1/2 to 2 hours in 350° oven until light brown.
Beat eggs; add sugar, melted butter and milk. Mix pineapple with bread. Pour eggs, sugar and butter over bread and pineapple. Cook at 350° until golden brown. Great with ham.
Mix together well. Cover with crushed potato chips. Bake 45 minutes to 1 hour in a 350° oven. This is good mixed ahead of time and baked later or the day before.
Peel and slice cucumbers into 1/4-inch slices. Soak overnight in lime and 1 gallon water. Next day, drain and soak 4 hours in clear water; remove the centers.
Cream margarine, then add sugar, eggs and dry ingredients. Mix well. Stir in chocolate chips and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Do not overbake.
Prepare and cook carrots. Cut into lengthwise strips or medallions. In large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly. Add carrots and cook over low heat, stirring occasionally (about 10 minutes), or until carrots are glazed and heated through. Serves 5 or 6.
Crumble ground beef into a large skillet and brown evenly; drain. Stir eggs, cornmeal, cream-style corn, milk and vegetable oil together.
Mix above ingredients except Cool Whip. Add Cool Whip and fold in good. Chill and serve.
In Dutch oven, mix sugar, flour, salt, mustard, turmeric and corn; stir in vinegar. Heat to boiling. Add vegetables and simmer, uncovered, for 25 minutes. Pack into canning jars, wipe rims and seal and process in boiling water bath for 15 minutes.
Brown ground beef and onion and pour off grease, then add tomatoes, minced garlic, oregano, parsley, salt and water. Mix and simmer for 30 minutes. Cook lasagna noodles as directed on box. Drain noodles and layer in pan: noodles first, then meat mixture and cheeses (Parmesan, Mozzarella and Cheddar). Make in three layers, ending with cheese. Bake at 350° for 30 minutes.
Take loin and strip all membranes from it. Marinate in red wine, garlic powder and package of Swiss steak for 45 minutes. Slice 1/4-inch thick. Roll in flour, salt and pepper to taste. Fry for 3 minutes to each side.
Heat water over stove or in the microwave. Add tea bag and let set for 5 minutes, then add the candy cane. Stir until candy cane is melted and then reheat.
Add remaining batter on top, then finish with last of cinnamon mixture. Bake at 350° in a tube pan for 60 minutes or 13 x 9-inch pan for 35 minutes.
Place chicken breasts skin side up in a 13 x 9-inch pan. Combine soup and sour cream. Pour over chicken. Sprinkle with paprika. Bake at 350° for 1 to 1 1/4 hours. Serve with rice. Boneless, skinless chicken breasts are fine also.