HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat mince. Fry onion until golden brown in 1 ounce butter. Add to mince, then stir in stock and seasoning. Place in a greased pie dish. Mash potatoes with the rest of the butter, then add beaten egg. Beat well. Cover mince with the potatoes and bake in a moderate oven for 15 minutes. Dot potato with butter and brown under grill after cooking.
Heat a heavy 10-inch skillet over moderate heat for 30 seconds. Add the ground beef, salt and pepper; cook, stirring, until no longer pink, 3 to 4 minutes. Push the meat to one side. Add the onion and garlic. Cover and cook until the onion is soft, about 3 minutes. Add the tomatoes, tomato paste, cinnamon and basil and stir. Simmer, uncovered, stirring occasionally, for 10 to 15 minutes, or until most of the liquid has evaporated.
Mix everything together very well. Batter will be very thick and very hard to mix. Use lots of flour and roll out mix. Cut into shapes and place on greased cookie sheet and bake at 375° for 8 minutes.
Beat frosting mix (dry), corn syrup, vanilla and boiling water in small bowl on low speed until blended. Beat on high speed about 5 minutes or until stiff peaks form. Transfer to large bowl. Gradually beat in sugar on low speed. Stir in nuts. Drop mixture by teaspoonfuls onto wax paper. Let stand about 4 hours or until firm. Turn candies over. Makes 4 to 6 dozen.
Combine all ingredients for crust. Pat 1/2 of mixture into greased 9 inch square pan. Bake at 350° for 8 to 10 minutes.
Sift flour, soda, baking powder, salt and cinnamon. Add sugar, oil and eggs. Mix well. Add carrots, pineapple and nuts and pour into three 9-inch tins, greased and floured, or two 9 x 13-inch pans. Bake at 350° for 30 to 35 minutes.
Place fruit and its juice in baking dish. Melt butter and add other ingredients. Mix well. Pour batter over fruit and bake until topping is lightly brown, about 30 minutes.
Cook noodles; drain and coat noodles with butter. Brown meat, onion and green pepper in butter; stir in tomato sauce. Mix cheeses and sour cream. In greased casserole, place a layer of noodles, then a layer of meat mixture and a layer of cheese mixture. Continue layering until used, ending with a layer of cheese mixture. Bake in uncovered casserole at 350° for 20 to 30 minutes. This casserole can be assembled a day ahead, refrigerated and baked just before serving.
Combine butter, confectioners sugar, almond extract, milk and coconut (optional). Beat well. Wrap batter around each cherry. Roll in graham cracker crumbs. Chill 1 hour.
Combine ingredients in double boiler (beat at high speed) over boiling water for about 7 minutes. Add 1 teaspoon vanilla. Spread on the cake.
Soften	cream cheese at room temperature, while cutting up green peppers and onions. Mix all ingredients except pecans or parsley. Shape into a ball. Roll in finely chopped pecans or chopped parsley. Keep refrigerated until ready to use. Set out about 15 minutes before using to soften. Serve with crackers.
Brown both sides of beef with butter in 14-inch Dutch oven. Add other	ingredients and cook covered for 2 hours. Add water if needed to keep sauce thinner.
Beat eggs, sugar and oil. Add zucchini, chocolate and vanilla. Add sifted dry ingredients. Grease and flour a tube or Bundt pan. Bake at 350° for 1 hour and 20 minutes or until done.
Beat eggs and oil together. Add remaining ingredients and stir. Pour into greased 13 x 9-inch pan. Bake in a preheated oven at 375° for about 35 minutes.
Place sugar, water and Karo in pan and cook until it forms a soft ball in water. Pour over beaten egg whites and beat until mixture begins to thicken. Add nuts and continue beating until mixture is stiff. Drop small amounts on wax paper and top with a pecan half or candied fruit.
Combine the first 3 ingredients and let stand 24 hours, before serving, stirring occasionally. About 2 hours before serving, fold in whipped cream. Serve on lettuce leaves and garnish with a cherry.
Mix all ingredients. Pour into a 9-inch unbaked pie shell. Bake at 375° about 45 minutes or until done.
In 3-quart ring pan, combine corn meal, water in pan, cook uncovered at 70% power (Medium-high) for 26 to 30 minutes stirring occasionally until thick. Set aside to cool and then refrigerate. Slice and serve or better yet, fry the slices in a little butter or olive oil. Serve with tomato sauce, tomato sauce stew, poultry, ground beef, fried eggs; for breakfast, with maple syrup and butter.
To make the cake, combine in saucepan the chocolate morsels and 1/4 cup water and stir over low heat until melted and smooth. Remove from heat. Sift together the flour, baking soda and salt. Set aside. Combine in bowl the sugar, softened butter and vanilla. Beat until blended. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate mixture. Stir in flour mixture, alternating with 1 cup of water. Pour into 2 greased and floured 9-inch layer cake pans. Bake at 375° for 30 to 35 minutes. Cool. Fill and frost with the following frosting.
Melt butter. Add garlic and simmer. Add wine. Let boil on low for 15 minutes. Cook pasta; drain and set aside. Add shrimp to wine mixture. Add parsley. Cover; cook on low heat until shrimp are opaque. Pour over pasta. Toss lightly and sprinkle grated cheese.
Brown beef and onion in a skillet until all the red color is out of the meat. Add salt, pepper, basil, oregano, tomato sauce and water. Bring to a boil. Reduce heat and simmer 20 minutes. While meat is cooking, cook lasagna noodles in a shallow pan about the size of 9 x 13-inch. Arrange alternate layers of beef mixture, drained noodles, Parmesan cheese and cottage cheese, ending with beef. Bake for 15 minutes at 375°. Top with slices of Mozzarella cheese and bake another 5 minutes to melt the cheese.
Put cream into heavy saucepan and boil for 10 minutes. Sift flour into cream very gradually to prevent lumps from forming, stirring hard. Continue cooking over moderate heat, stirring to bring out butter fat. Remove butter as soon as it forms and put into a small pan to keep warm. Add a little more flour to the grot. When well mixed, add scalded milk gradually, stirring briskly, until mixture is smooth. Add salt and sugar. Cook 10 minutes more. Serve hot with melted butter and mixed sugar and cinnamon. Serves 8. Takes 1/2 hour to make.
Sprinkle yeast over warm water in warm bowl. Let stand 5 minutes. Add salt, oil and 2 1/2 cups flour. In Kitchen Aid, mix on Speed 2 for 2 minutes. Add remaining flour 1/2 cup at a time until dough comes away from sides of bowl, kneading 2 to 5 minutes.
Wrap each water chestnut with 1/3 slice of bacon and fasten with toothpick. Broil; turn 1 time. Mix catsup, brown sugar and white sugar. Heat and pour over chestnuts. Heat in oven until bubbling or put in crock-pot.
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8 inch loaf pans. Bake for 60 minutes, or until done.
Mix all ingredients. Pour into a 2-quart casserole dish and bake at 350° for 45 minutes to 1 hour until top is golden brown.
Mix sugar, cocoa, butter and milk. Boil together for 1 1/2 minutes. Cut off heat and add peanut butter, oatmeal, nuts and vanilla. Drop by spoonfuls onto cookie sheet.
Beat eggs well; add sugar and flour. Scald 1-quart milk. Add a little to egg mixture, then add eggs to rest of milk and cook until thick. Cool and add extract. Use 1 pint cream for 1 gallon, finish filling with milk to 1 or 2 inches from top. A very good old recipe.
Simmer water, coffee and sugar for 2 hours. Let cool. Add vanilla bean and vodka. Bottle in a dark bottle; let sit 3 weeks. Shake occasionally.
Bring water and butter to a boil and add flour. Let cool. Add eggs (one at a time) and beat. Spread in a greased 9 x 12-inch pan. Cool.
In medium sized casserole dish, alternate layers of asparagus, thin layer of soup and grated cheese. Repeat layers until all ingredients are used, ending with cheese on top. Should make about 3 layers. Bake in oven at 375° until bubbly and cheese is slightly browned, about 30 minutes.
Combine the first 6 ingredients with 1/2 cup melted margarine. Mix remaining ingredients with 3 tablespoons margarine. Spread over sweet potato mixture. Bake for 35 minutes at 350°.
Wash potatoes and parboil in their jackets 30 minutes. Cut a slice off of top of each potato and reserve for later use. Scoop out the potato with a spoon, leaving shells intact. Finely chop the scooped out portion and add sour cream, egg yolks, cheese, dill, salt and pepper. Mix well and spoon the mixture into the potato shells, mounding it over the top. Top potatoes with the reserved slices. Arrange potatoes in baking dish, over which pour melted butter. Bake in a 350° oven for 1 hour, basting often with butter. Serves 6.
Wrap each breast in bacon and dried beef. Secure with a toothpick.	Place chicken bundles in casserole dish. Pepper to taste. Mix sour cream and mushroom soup and pour over chicken. Dot with butter. Cover and bake at 350° for 1 1/2 hours. Serve over rice. Serves 6.
Cut large shrimp in half. Cook onion, green pepper and garlic in butter until tender. Blend in flour and seasonings. Add tomatoes and cook until thick, stirring constantly. Add shrimp and simmer, uncovered, about 20 minutes, until shrimp are cooked. Serve over rice.
Brown bacon, onion and garlic; add hamburger and pork. Brown and drain off fat. Meanwhile, mix in large bowl the beans, brown sugar, vinegar and mustard. Add meat to beans; pour in a 9 x 13-inch pan. Bake for 30 minutes at 350° or until bubbly. Sprinkle corn chips and cheese on top. Put back in oven until cheese melts, approximately 5 minutes.
In mixing bowl, mix with electric mixer, cream cheese and soup, undiluted, until dip consistency. Drain can of shrimp and mix again. Save a few shrimp to garnish. Refrigerate until time to serve. Time: 5 to 10 minutes.
Measure flour. Combine 2 cups flour, undissolved yeast, sugar, salt, onion and dill weed in large bowl. Stir to blend. Add margarine and hot tap water. Beat with mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 1 more cup of flour; beat with electric mixer at high speed for 1 minute or until thick and elastic. Stir in enough remaining flour with wooden spoon to make soft dough.
Cook macaroni; drain and cool. Add relish, onion, pepper, celery and pimento. Mix well. Combine mayonnaise, soup mix and garlic powder. Pour over macaroni and mix. Add chopped eggs and chill.
Arrange onion atop meat. Combine next 4 ingredients. Pour over meat. Cover with foil. Bake at 350° for 3 1/2 hours. Uncover; bake 30 minutes longer.
Combine all ingredients. Press into 9-inch pie tin and bake at 350° until crust is light brown. Always flaky and delicious.
Bring soup to a boil. Take gelatin with 1/4 cup water to dissolve. Put cheese in bowl and add soup and gelatin. Soften with beater. Add mayonnaise, onions, celery and shrimp. Stir before serving.
Brown sausage with chopped onion and green pepper in skillet; drain. Add other ingredients; mix well. Pour in casserole dish. Top with Cheddar cheese. Put in oven; cook until brown.
Cook broccoli according to package directions. Mix soup, milk and shredded cheese. Pour over cooked vegetables. Top with bread crumbs. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease cookie sheet. Beat sugar, shortening, egg, milk and vanilla until smooth. Add oats; mix well.
If using veal round steak, cut into 4 serving pieces. Pound meat until 1/4-inch thick. Place a slice of ham and cheese on each cutlet. Roll up carefully, beginning at narrow end; secure rolls with wooden picks. Mix flour, salt, pepper and allspice; coat rolls with flour mixture. Dip rolls into egg; then roll into bread crumbs. In large skillet, brown rolls in shortening, about 5 minutes. Reduce heat and add water. Cover; simmer 45 minutes or until tender. Remove cover last 2 to 3 minutes to crisp rolls slightly. Makes 4 servings.
Spread sauerkraut in bottom of a 2-quart oblong casserole dish. Sprinkle half of the caraway seed on sauerkraut. Layer the corned beef slices, dressing, tomatoes, cheese, rye bread and rest of caraway seed. Bake at 400° for 30 minutes.
Cream together margarine and sugar. Mix in remaining ingredients in order given. Pinch off a small ball and pat out like a biscuit. Bake at 350° for 12 minutes.
Cream oleo; add sugar and cream well. Add eggs and beat 1 minute. Sift dry ingredients together. Stir into creamed mixture, then add remaining ingredients. Stir just to mix well. Pour into greased and floured 9 x 13-inch baking pan. Bake at 350° for about 25 minutes.
In top of double boiler, melt (only, do not let stiffen) the butterscotch morsels; add chow mein noodles and salted peanuts. Mix thoroughly. Spoon small tablespoonful amount of mixture out onto wax paper. Allow to harden. Delicious!
Mix brown sugar, 2 teaspoons soft butter, cinnamon and crumbled fig bars; set aside. Mix flour, baking powder and salt. Beat eggs until frothy; beat in sugar and 1/3 cup melted butter until well combined. Add vanilla and milk. Beat in flour mixture until well combined. Pour half of mixture into greased and lightly floured 9 x 9-inch pan. Spread half of fig mixture over cake batter and top with remaining cake mixture and fig mixture. Bake at 350° for 30 to 35 minutes. (The blueberry and apple bars are good too!)
Preheat oven to 350°. Saute chicken pieces in butter and olive oil until almost cooked through. Transfer chicken to shallow baking dish. To butter in skillet, add mandarin and lemon peel, 1/2 of the mandarin juice, lemon juice, and tarragon. Cook and stir over low heat, gradually beat in the cream. Beat in wines, add salt and pepper to taste. Cook and stir just until thickened. Pour over chicken, sprinkle with paprika, bake for 30 minutes, or until chicken is done. Cover with cheese and brown under broiler just before serving. Serves 4.
Work dough together with hand and place on waxed paper. Place another sheet of waxed paper on top, then roll out. Put in pie plate and bake at 350° until lightly browned.
Preheat oven to 350°. Grease and flour 9 x 9 x 2-inch baking pan. Into large bowl, measure 1/2 cup boiling water and all ingredients. With mixer at low speed, beat until well blended, constantly scraping bowl with rubber spatula. Increase speed to high. Beat 2 minutes, occasionally scraping bowl. Pour batter into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.
Combine first four ingredients until creamed, then add flour and salt until mixture sticks together. Form into 1-inch balls and bake 10 to 12 minutes at 400° until set, but not brown. Roll in powdered sugar while warm, then roll again when cool.
Combine all ingredients except potato chip crumbs and grated cheese. Place in greased, shallow casserole. Sprinkle with potato chip crumbs and top with grated cheese. Bake at 400° for 25 minutes.
Mix last five ingredients together and let cool until lukewarm. Add yeast mixture and add 2 cups sifted flour and 2 eggs. Beat. Add enough flour to make a soft dough, about 3 1/2 or 4 cups. Grease top lightly. Put in greased bowl. Cover tightly and leave in refrigerator for 2 hours. Take out. Shape into 2 loaves. Cover and let rise until double in size. Bake in moderate oven about 45 minutes. This freezes well.
Boil gently for 10 minutes. Add 1 cup hot milk. Enjoy!
Mix the cottage cheese, Jell-O powder and Cool Whip together. Add fruit. Drain canned fruits well before adding. Then chill until set.
Cook rice in water using the package directions. Spread in a 2-qt. dish. Layer ham and broccoli over rice. Preheat oven to 350°. Melt 4 tablespoons butter in a med skillet over med-hi heat. Saute onion in butter until tender. Stir in flour, salt and pepper. Add milk and mix well. Cook, stirring continually, until thickened, about 4 minutes. Pour sauce evenly over broccoli. Melt remaining butter in a small saucepan. Add bread crumbs and toss to coat. Sprinkle over sauce. Bake until hot and bubbly, about 30 minutes. Sprinkle with the Cheddar. Serve immediately.
Saute onion and garlic until golden brown. Add jalapeno pepper, chicken broth and picante sauce; simmer. Add chicken and rice. Simmer 5 more minutes. Cook in skillet on stove or saute onion and garlic. Mix everything together and put in oven.
Microwave chocolate and 2 tablespoons milk in large bowl on High until chocolate is almost melted (2 minutes). Stir until completely melted. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate 10 minutes. Stir in whipped topping gently until smooth. Spoon into crust. Chill until firm, about 4 hours. Garnish with chocolate shavings.
In a skillet, cook chopped meat. Drain off fat. Add package of taco seasoning and mix in. Add 1/2 cup water; still have heat on low and mix in. Turn off heat and add refried beans. Put mixture in pan (being used) and let cool. After mixture is cool, spread sour cream over top, then add chopped onion, shredded lettuce, chopped tomato, black olives and shredded cheese.
Mix all ingredients in blender. Pour into well-greased 10-inch pie plate. Bake 1 hour at 325°. If in glass dish, lower heat to 300°. Cool. Top with canned cherries, strawberries, etc.
Dissolve yeast in warm water, mix with Herman. Add 4 cups flour, salt and sugar to yeast mixture. Stir and cover. Let rise until double in bulk, about 2 hours. Add 1 cup flour and soda to risen mixture. Knead in 1 cup more of flour until dough is smooth and not sticky. Form dough into 1 large or 2 small loaves. Place in greased pans. Cover and let rise until double, about 1 1/2 hours. Put in a shallow pan of water on bottom rack of oven. Bake bread at 400° for 30 to 35 minutes.
Beat eggs well. Add sugar and salt. Blend well. Add milk; mix thoroughly. Chill. Pour into punch bowl. Fold in whipped cream, add vanilla and dust with nutmeg.
Drain fruit and add water to make 3 cups of liquid. Mix with pudding mixes. Put in microwave. Cook 8 minutes on full power, stirring twice. Let cool. Add fruit and refrigerate.
Cut raw cabbage into 1-inch strips. Fry in bacon fat until browned lightly. Boil egg bows and drain. Mix all ingredients with 1 stick butter, then serve.
Microwave chocolate, milk and butter in a medium, microwavable bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds. Stir chocolate until melted completely. Spread evenly in crust. Refrigerate 30 minutes or until firm. Arrange sliced bananas over chocolate. Pour milk in large bowl. Add pudding; beat with wire whisk for 1 minute. Let stand 5 minutes. Spoon over bananas in crust and top with Cool Whip.
Cream butter and Cheddar cheese together. Add other ingredients. Pour onto well floured surface and roll out to about 1/8-inch thick. Cut into thin strips and place on waxed paper. Microwave on High for 3 to 5 minutes.
Bake pie crust and let cool completely. Mix sugar and cornstarch together; add water. Place over low heat and bring to a boil for 3 minutes. Add Jell-O and cool.
Sift flour, sugar, cinnamon and cloves. Mix eggs (beaten), salad oil and baby food. Blend. Bake approximately 40 to 60 minutes (until springs back).
Mix all ingredients except last 1/2 cup shredded cheese. Place in greased casserole pan. Top with remaining 1/2 cup cheese. Bake at 350° for 1 hour. This tastes like macaroni and cheese.
Dissolve jello according to package directions. Pour into an 8 x 10 pan. Chill until slightly thickened, add sliced bananas and pineapple chunks. Let set until firm.
Mix the cornstarch with the cold water first, until you have a smooth paste. Stir in the boiling water. Add a squirt of liquid detergent to make the paint easy to claen off things. Color it with vegetable dye or tempra paint. The dye will color your hands a little and could stain clothes too. Let the finger paint cool before you use it. Shelving paper, sunny side up, makes good finger paint paper.
Prepare Jell-O as directed on package in a 9 x 13-inch pan. When it starts to congeal, add blueberries and pineapple. Let congeal and top with the following topping.
Mix all ingredients together, except tomato sauce. Shape into loaf. Place in baking dish. Pour tomato sauce over and bake in moderate oven until done. You may add potatoes and carrots around outside of meat loaf when halfway done to make your meal complete.
Mix well together the pineapple, cheese, flour and sugar in casserole dish. Sprinkle cracker crumbs on top. Pour on melted butter. Bake 20 to 25 minutes at 350°.
Slice the potatoes and layer in baking dish. Dice onions and put on top of potatoes, then add a layer of asparagus. Dot with butter, salt and pepper to taste. Cover tightly and bake at least 45 minutes until the potatoes are done. Bake at 350° or at 400° to hurry it up!
In medium bowl, combine all ingredients, except flour. Form into walnut-sized balls. Roll lightly in flour. Cover with waxed paper and chill or freeze, packed in layers with waxed paper between layers. Thaw, if frozen. Boil water (salted). Reduce to simmer. Drop in half and cook until balls float to the surface (3 to 4 minutes). Cook remaining balls and serve with tomato sauce. Makes 6 to 8 servings.
Place pineapple and juice in bowl. Add pudding mix and blend thoroughly. Fold in Cool Whip, marshmallows and pecans. Chill several hours or overnight. Serves 12 to 15.
Mix applesauce and graham crackers. Let sit until crackers soften. Add topping and serve.
Fry tenderloin in oil until done. Remove from pan. Slice as for stir-fry. Fry onion, mushrooms and green pepper until done; add meat, kidney beans, stewed tomatoes, garlic and salt and pepper to taste. Simmer on low for 30 minutes. Put on top of cooked egg noodles.
Saute ground beef and onion in large skillet. Add chicken gumbo soup and water. Add catsup and mustard, salt and pepper to taste. Simmer for 20 to 30 minutes.
Cream margarine, oil, sugars and eggs. Add vanilla. In a separate bowl, sift together flour, salt, soda and cream of tartar. Add to the creamed mixture. Chill dough until firm at least 1 hour.
Beat eggs, sugar and oil well. Sift together flour, cinnamon, salt, nutmeg and cloves. Add soda to buttermilk. Add dry ingredients alternately with buttermilk to the egg and sugar mixture. Add prunes and pecans. Pour into oiled pan (12 x 15-inch). Cook 45 minutes at 325°.
Combine all ingredients, except orange slices. Pour over ice in glasses. Cut a slit halfway through orange slice and place on rim of glass for garnish and flavor. Serves 14 (one-cup) servings.
Chop pepper, onion and celery; mix and brown. Cook 2 packages egg noodles; drain and mix with mushrooms, tomato soup, tomato sauce, olives, hot sauce, salt, Worcestershire sauce and most of the cheese (save some cheese to sprinkle on top). Bake 1 hour at 350°.
Mix baking powder, salt and flour. Cream butter and sugar until fluffy. Add vanilla. Add eggs, one at a time into butter/sugar mix, beating well after each one. Stir in fruit. Mix well. Lien pans with parchment and Crisco. Pour batter in pans. Makes 3 or 4 loaves. Bake 1 1/2 hours. Cool 10 to 15 minutes. Remove from pans.
Saute sausage and onion in skillet until sausage is done; drain. Add sauerkraut and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic and pepper; stir in sauerkraut mixture. Chill for 1 hour, then shape into 3/4-inch balls. Coat balls with flour and dip in mixture of eggs and milk. Then coat balls with bread crumbs and deep fry until golden brown.
In bowl beat together butter and powdered sugar. Add milk and vanilla; beat until smooth and fluffy.
Arrange half of the potatoes in a 1 1/2-quart casserole. Combine flour and salt; sprinkle half over the potatoes. Layer remaining potatoes and flour and salt. Pour milk over; dot with butter and sprinkle with paprika. Cover and microwave 11 to 12 minutes. Turn dish after 5 1/2 minutes. Let stand, covered, 5 minutes. Serve hot. Serves 4 to 6.