HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beef with egg, crumbs, sage, salt, pepper and milk. Shape into balls; brown on all sides in hot fat in skillet.
Mix altogether; bake at 350° for 1 hour and 10 minutes. Cool 10 minutes in pan.
Melt 1/2 cup butter in saucepan or microwave. Stir in 1/2 cup brown sugar and cinnamon. Pour half of this mixture into each of 2 round cake pans. Peel and core apples. Slice lengthwise into even slices with lemon juice. Arrange slices in pattern on top of brown sugar mixture in pans. Prepare cake mix according to package directions. Divide batter evenly in pans. Bake at 375° for 25 to 30 minutes. Immediately turn each pan over onto serving dish. Do not remove pans for about 15 minutes. Serve with ice cream if desired.
Combine in medium bowl the oil, vinegar, lemon juice, mustard, soy sauce, salt, garlic powder, pepper, bay leaf and 1 medium chopped onion; add in 1-inch cube beef. Let soak at least 6 hours. Place beef on broiler pan, then add cut-up pepper, mushrooms, onion and tomatoes. Broil until done. Serve over rice.
Brown beef and drain. Fry bacon and crumble. Mix remaining into meat mixture and pour into 9 x 13 pan. Bake at 350° for 45 to 60 minutes. Don't overbake.
Sift together the flour, sugar and baking powder. Add remaining ingredients, except egg. Beat vigorously with spoon for 2 minutes or with electric mixer on slow to medium for 2 minutes. Add unbeaten egg and beat 2 more minutes. Pour into greased Bundt pan. Bake at 350° for 30 to 35 minutes. After cake is cooled, may dust with powdered sugar.
Discard tough part of clam stomach and neck. Chop remaining part. Fry salt pork and remove pork. Add water, clam liquor, potatoes and onion to fat. Cook 15 minutes. Add clams. Cook until clams and potatoes are tender. Add milk and butter. Heat through, but do not boil. Add salt pork and season to taste. Canned clams and broth may be used in this recipe. Makes 8 servings.
Grate carrots; use Angel Flake coconut. Add all ingredients and mix together. Needs no dressing. Pineapple juice is dressing. This salad will keep for many days.
Combine flour, soda, and salt with whisk. Set aside. Use an electric mixer to blend sugars. Add butter and mix to form a grainy paste. Blending at medium speed, add eggs and vanilla (do not overmix). Add flour mixture and chocolate chips at a low speed. Bake on an ungreased cookie sheet at 300° for 22 to 24 minutes or until golden brown using rounded tablespoonfuls, 2-inches apart.
Cook over low heat while stirring until thickened. This is very nice to give at Christmas. (Sweet Mustard)
Fry hamburger	until brown. Add onion. Add remaining ingredients, except pork and beans. Just before serving, add pork and beans. Simmer for a few minutes.	Serve over rice.
Steam packages of broccoli. Cook rice on package as directed. Combine broccoli and rice in a 13 1/2 x 8 3/4 x 1 3/4-inch pan. Mix cream of chicken and cream of mushroom soups and stir. Pour in about 1/2 can of water and add 1/2 block cubed cheese. Stir and mix all these together. Bake at 350° for 10 to 20 minutes.
Soften the shortening and add sugar, molasses, cloves, ginger and cinnamon. Add egg; beat well. Sift together flour, salt and soda. Add to first mixture. Chill and make into 1-inch balls. Flatten and bake at 375° about 10 minutes. Serves 36.
Mix first four ingredients and set aside. Sift remaining ingredients. Mix well with liquid. Grease pan. Bake at 350° for 70 minutes. Bake at 350° for about 15 to 18 minutes or until done for muffins.
Thaw broccoli in hot water and drain well. In skillet, saute chopped onion and chopped celery in margarine until soft. In a large bowl, put broccoli, onion and celery. Stir well. Add celery soup. Add uncooked instant rice. Stir to mix well. Last, add Cheez Whiz and stir. Put in baking dish with cover and bake for 45 minutes at 375° in a preheated oven.
Mix the first 3 ingredients into a dough (by hand). Store in refrigerator overnight or until ready to bake. Roll 1/4 of the dough at a time on floured table into a thin sheet. Cut into approximately 3 1/2-inch squares. Put a teaspoon of preserves in center of each square. Fold diagonally over preserves. Press in edges. Roll and form into crescent shape. Bake on cookie sheet at 325° until very light brown (approximately 8 to 10 minutes). Remove from cookie sheet onto wax paper. Sift powdered sugar onto warm cookie. After cooling, store in plastic covered container. Makes about 8 dozen crescents.
Stir 1 cup hot water with the sugar, salt and oil. Add the warm water and cold water. Stir, then add the yeast. Add plain flour until thick. Cover with dry towel and let rise until double in size. Knead together and make into rolls. Let rise again. Bake at 450° for about 20 minutes.
Pour chicken soup, mixed with sour cream, over chicken. Sprinkle cracker crumbs and poppy seed over chicken mixture. Melt butter and pour over top. Bake in a 350° oven for 30 to 40 minutes. Serve with broccoli and rice.
Mix together smoothly with complete faith in God. Add 2 tablespoons wisdom, 1 teaspoon of good nature for flavor, and 1 pound laughter for spice. Sprinkle generously with thoughtfulness and serve with kind words.
Cover bottom of 9 x 13-inch pan with rolls. Bake per directions. Mix cream cheese, mayo and salad dressing. Spread evenly over cooled rolls. Top with any selection of fresh vegetables. Top vegetables with shredded Mozzarella cheese. (Best prepared the night before using.)
Put yeast in warm water and set aside. Measure flour, sugar and soda. Mix well then add liquid. Mix and wait 15 minutes. Cook what you want and put remainder in tight covered bowl and refrigerate. Will keep for 2 weeks.
Boil eggs and cool. Remove shells and rinse. Chop finely and place in a small bowl. Add deviled ham, mayonnaise and Cajun seasoning. Mix well; set aside. Remove crust from bread slices. Cut into halves. Spread 1/4 teaspoon softened butter on each half. Place each half slice in separate cup of a mini-muffin pan, conforming to cup shape. Fill each slice with one tablespoon of egg and ham mixture. Garnish with paprika. Broil about 5 to 6 inches from heat until bread is toasted and filling is heated, about 3 minutes. Serves 12.
Dissolve jello in hot water. Add pineapple juice and pineapple. Add bananas; let set.
Saute onion and cook hamburger; drain. In a baking dish, mix onion, hamburger and soup. Sprinkle with cheese. Lay Tots on top. Bake at 350° for 30 minutes or until cheese bubbles and Tots are cooked.
Cream margarine and butter with sugar. Add egg, then vanilla and flour. Put 2/3 of batter in 9 x 13-inch greased pan. Spread pie filling over batter, then dab or glob the remaining batter over filling. Bake at 350° for approximately 30 to 35 minutes or until lightly browned.
Sift dry ingredients 3 times. Cream shortening and sugar; add eggs one at a time. Add dry ingredients alternately with milk, beginning and ending with flour. Add flavoring. Bake at 325° for 1 hour and 15 minutes.
Mix first 3 ingredients together. Allow to set in refrigerator. When set, fold in Cool Whip. Place in baked shell. Sprinkle with nutmeg. Chill and serve.
First Layer: Mix butter, flour and walnuts. Put into a 9 x 13-inch pan and bake at 350° for 20 to 25 minutes. Cool.
Layer broccoli, cheese and potatoes in casserole dish. Crumble crackers on top. Melt margarine and pour on top of crackers. Bake for 30 minutes at 350°.
Cook chicken breasts in water. Add pinch of rosemary, drained mushrooms, one can cream of mushroom soup, salt and pepper. Cook down for 15 minutes with low temperature on range.
Preheat oven to 350°. Combine sugar, flour, margarine, evaporated milk and cheese. Pour sliced apples into casserole dish and cover with cheese mixture. Bake for 45 minutes.
Cook asparagus until tender; drain. Place in casserole dish. Melt margarine and add soup mix. Pour this mixture over asparagus. Cover with Mozzarella cheese and Parmesan. Bake 10 minutes at 450°.
Melt chocolate over hot water. Cream oleo, adding sugar gradually. Beat in eggs, one at a time. Stir in vanilla and chocolate. Alternately add flour and milk. Stir in water. Bake at 375° for 25 to 30 minutes. Makes two 9-inch layers.
Arrange fish on an ungreased 8 x 8-inch baking dish. Combine vegetable juice, cilantro, garlic salt and lemon juice and pour over fish. Cover and bake at 350° for 15 minutes. Uncover and bake until fish fillets flake easily with a fork (10 to 15 minutes). Serve with Jalapeno Tomato Sauce.
Combine all ingredients in a small bowl, stirring until well blended. Cover and chill thoroughly. Serve spread with crackers or fresh raw vegetables.
Beat softened margarine at medium speed of an electric mixer until creamy. Gradually add sugars, beating well. Add egg substitute, 1/4 cup at a time, beating well after each addition. Combine flour, baking soda, salt and cocoa. Add to margarine mixture, stirring just until blended. Stir in miniature chocolate chips. Drop cookie dough by level teaspoon, 2-inches apart onto ungreased cookie sheet. Bake at 375° for 6 minutes. Remove from cookie sheets and let cool on wire racks. Yields 4 dozen.
Sauce: Mix sugar, flour and 1/2 teaspoon salt. Add pineapple juice and eggs. Cook until thick. Add lemon juice and cool.
Brown beef, onion and garlic. Drain off fat. Stir remaining ingredients. Mix and simmer.
Mix Eagle brand and cool whip until smooth. Add 1 1/2 c. cool whip, pudding, and water. Mix until smooth. Pour into crust. Refrigerate one hour then top with remaining cool whip. Refrigerate for two hours.
Cream margarine and sugar. Add eggs. Beat and add syrup and vanilla. Beat thoroughly. Add nuts. Pour into pie shell. Start oven at 375°, then turn to 300°. Bake until firm.
Remove stem and root ends of Vidalia, then cut in half and carefully press out center rings, leaving a 2 to 3 ring shell. Place shells in baking dish and set aside. Chop the removed portion of Vidalias and set aside.
In a 9 x 13-inch casserole, place sliced potatoes until the pan is 1/2 full. Brown 8 pork chops and season with salt and pepper. Mix together 1 can cream of celery soup, evaporated milk and onions. Pour over chops which have been placed on top of potatoes. Sprinkle grated cheese on top. Bake at 350° for 1 hour and 15 minutes.
Drain clams; pour the juice over vegetables. Cover with water. Cook over medium heat until tender. In saucepan, melt butter. Add flour and blend until smooth. Add half and half a little at a time. Do not drain vegetables. Add sauce. Heat through. Cool. Reheat.
Saute onions in melted margarine or in microwave in broth (toss to coat; separate). Cook until transparent. Mix in bowl the yogurt, mayo, Scramblers, bacon bits, chives and thyme; season with a dash of salt and pepper. Stir in onions. Pour into crust. Sprinkle with small amount of Parmesan cheese if desired. Bake at 350° for 30 to 35 minutes.
Combine water, butter and salt in a pan; bring to a boil. Stir until butter melts. Add flour. Stir vigorously until mixture leaves sides of pan to form a smooth ball. Remove from heat. Add eggs, one at a time. Stir until well blended. Return to heat and beat mixture until smooth. Remove from heat; stir in cheese. Drop batter by heaping teaspoonfuls onto a greased baking sheet. Bake at 400° for 20 minutes or until puffed and golden brown.
Cut meat into bite-size portions. Roll in flour seasoned with salt, garlic powder, paprika, parsley and pepper. Brown in oil and add carrots, onion and green pepper; brown these. Add tomatoes and simmer for 2 hours until meat is tender. Serve over rice.
Mix flour, sugar and liquid and bring to boil over medium heat, stirring constantly. Pour small amount of hot mixture into beaten egg yolks, stir then add back to hot mixture and bring to boil. Add fruit and stir until mixed. Pour into 9-inch baked pie shell. Top with meringue. Bake in oven at 350° until lightly brown. Chill for 4 hours and serve.
Preheat oven and baking sheet to 400°. Remove pie crusts from freezer. Invert 1 crust onto wax paper and allow to thaw until flat. Trim the crimped edge off after crust is flattened. In a large bowl, combine dry ingredients. Add apples; stir until evenly coated. Spoon into bottom crust; dot with butter. Place top crust over apples. Recrimp edges to hold both crusts. Cut several slits in top crust. Bake on preheated baking sheet 40 to 45 minutes. Serve warm or cold.
Brown hash browns and onions in oil. Place in 9 x 13 baking dish. Mix sour cream and soup; pour over hash brown mixture. Sprinkle cheese. Mix cereal and butter and sprinkle over top. Bake at 350° for 30 minutes.
Combine salmon, mustard, lemon juice, eggs, mayonnaise, pepper and dill pickle in a medium mixing bowl, stirring well. Cover and refrigerate until chilled. Cut each tomato into 8 wedges, cutting to, but not through, base of tomato. Spread wedges apart to form a shell. Spoon salmon salad into tomato shells. Top with a dollop of mayonnaise; sprinkle with paprika. Serve on lettuce lined plates. Yield: 6 servings.
Cook rice until done. Rinse in strainer with warm water. Beat eggs and add remaining ingredients. Put rice in casserole dish. Pour egg mixture over rice and stir. Place casserole dish, uncovered, in a pan of water and bake at 350°. Stir every 15 minutes until skin forms. (Bake for about 1/2 hour more after skin forms.) Sprinkle with nutmeg. Great served with baked ham. Total baking time is about 1 1/2 hours.
Mix all together but milk, then add milk slowly as needed. Roll into balls; shape like egg.
Put shortening in skillet and lightly fry pepper and onion for 3 minutes. Add seasonings and meat. Remove from fire. Stir in eggs and mix well. Put 1 cup of corn in casserole, then half of meat mixture and a layer of sliced tomatoes. Repeat layers and cover with crumbs. Dot with bits of butter. Bake in oven at 375° for 1 hour. Will serve 4.
Place the olive oil, diced onion, leaf lettuce and Mozzarella cheese on top of bread. Roll it up and seal edges with water. Bake in foil at 350° for 45 minutes. Let it cool and serve.
Put spoonfuls of peanut butter in a bowl. Put in 2 teaspoons of milk. Beat together, putting milk in 1 teaspoon at a time. Beat each time until peanut butter is creamy. Spread on bread. Sliced fruit such as strawberries or bananas can be added for extra special taste. Also a jam or jelly spread would be nice for change of taste.
Melt butter, peanut butter and marshmallows. Add oats, unsalted peanuts, raisins and Rice Krispies. Spread mixture in buttered pan. Cut and wrap in waxed paper. Pan size: 9 x 13-inch.
Beat eggs well. Add milk, onion, salt, nutmeg, sage, pepper, ground beef, ground pork and bread crumbs. Mix well with your hands, keeping it light. Shape into a meat loaf and cover with a sauce of brown sugar, mustard, catsup and garlic. Bake at 350° for about 1 hour.
Heat hot sauce, margarine and vinegar in a bowl. Dip in sauce. Lay wings on cookie sheet and sprinkle with Ranch dressing. Bake at 300° for approximately 1 hour.
Core as many apples as desired to bake. Also, peel skin from around 1/2 to 1/4-inch around top side of core. Place apples in microwavable dish. Place 1 to 2 tablespoons (depending on how sweet the apples are) cinnamon sugar in the core hole of each apple (1/4 cup for 4 apples). Put 1 to 2 tablespoons of water (with a little sugar in it) per apple into the dish (1/4 cup for 4 apples). Microwave with lid on (or microwavable plastic wrap on top) for 5 to 10 minutes (4 apples) on High power or until the apples are tender. If after 5 minutes not much water has cooked out the apples, you may want to put 1 to 2 tablespoons more water per apple. Let apples stand a few minutes before serving with whipped cream, milk, vanilla ice cream or a marshmallow on top!
Melt 1/4 cup butter in a large heavy saucepan over low heat and whisk in all-purpose flour. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add salt and pepper. Melt 2 tablespoons butter in a skillet over medium-high heat; add mushrooms, onion and celery. Saut until tender. Drain. Stir vegetable mixture, chopped cooked chicken and chopped egg into sauce. Fit 1 pie crust into a 9-inch deep dish pie plate according to package directions. Spoon filling into crust; top with remaining pie crust. Trim off excess pastry. Fold edges under and crimp. Cut slits in top. Bake at 375° for 30 to 40 minutes or until top is golden. Shield edges with strip of aluminum foil during last 10 minutes to prevent excessive browning.
Combine all ingredients in large bowl and mix well. Shape into balls and place on baking sheet. Bake at 400° for about 20 minutes or until brown. Makes 3 dozen.
Beat eggs; add sugar and butter. Mix in salt and dates; place in skillet. On low heat, cook until thick. Add nuts and Rice Krispies. Roll into balls and roll in coconut. When cool, they are ready to serve.
Reserve 1 cup dry cake mix. In large bowl, combine cake mix, 1 egg and oil; mixture will be crumbly. Press in pan 3/4 up the side of greased cake pan. Blend cream cheese and sugar; add 3 eggs and reserved cake mix. Beat at medium speed for 1 minute at low speed. Add milk; beat until smooth. Pour into crust. Bake at 300° for 45 to 50 minutes. Cool and add Cool Whip.
Combine first 5 ingredients and melt in double boiler to make a sauce. Salt and pepper meat. Cook meat until brown; add onion when meat is done. Add cheese and melt. Remove from heat. Dip tortillas in hot oil about 10 seconds. Drain. Roll meat in tortillas; place in baking dish and cover with cheese sauce. Bake.
Beat eggs well, adding sugar slowly while beating. Add lemon rind. Beat until thick and creamy. Dissolve gelatin in lemon juice which has been warmed slowly. Add dissolved gelatin to egg mixture.
Combine 3/4 cup hot water, the sugar, salt and Crisco in small saucepan. Heat until dissolved; cool to lukewarm. Dissolve the yeast in 1 cup warm water. Add yeast mixture and water mixture to beaten egg. Add 2 1/2 cups of flour and beat until smooth. Add enough flour (approximately 3 cups) to make soft dough.
Brown ground beef; drain. Brown bacon and onion. Drain. Put together with beans and other ingredients and cook 4 to 6 hours.
Cream shortening, peanut butter, sugars and eggs. Stir in flour a cup at a time. Add baking powder and soda. Add Reese's peanut butter chips. Spoon onto cookie sheet and crisscross with fork. Bake at 375° for 10 to 12 minutes.
Melt butter in a large pot. Add sliced onions and cook until wilted. Add the tomatoes and 4 cans of water. Add beef bouillon cubes. Add carrots. Salt and pepper to taste.
Spread crushed vanilla wafers in bottom of pan; reserve 1 cup for the topping.
Preheat oven to 350°. Spread shortening on bottom of 9 x 9 x 2-inch pan. In saucepan, put margarine in; heat over medium burner until melted. Remove pan from burner; stir in chocolate syrup, flour, sugar and baking soda. Add eggs, mixing everything. Pour batter into greased pan. Bake for 18 to 20 minutes. Take out; sprinkle chocolate pieces and nuts on top.
Wash rice in cold water and drain. Heat oil in skillet, then add rice. Cook until rice is transparent. Add garlic, onion, cumminos, add tomatoes. Stir in tomato sauce, peas and carrots, water and bouillon. When it is boiling hard, cover skillet and turn down heat. When all the water is gone, turn off stove and eat.
Drain juice from can of pears and heat 1 cup of it to boiling point. Pour over gelatin and stir until dissolved. Cool until slightly thickened. Beat cheese and cream until smooth. Add slightly thickened gelatin and beat well with rotary mixer. Fold in pears which have been cut into small pieces and add whipped cream. Refrigerate.
Drain pineapple and save juice. Mix pineapple juice with cream cheese; blend well. Mix with all other ingredients. Chill before serving.
In a greased 13 x 9-inch pan, lay 8 slices bread. Top each slice with 1 slice ham and 1 slice of cheese. Top with bread slice. Mix together the eggs, milk, salt, pepper and dry mustard. Pour mixture over bread and refrigerate overnight. Sprinkle with cornflake crumbs and drizzle 1/4 cup melted margarine over casserole. Bake at 325° for 1 hour. Let stand 10 minutes before serving.
Place chocolate chips, marshmallow cream and German sweet chocolate in a large bowl. Place sugar, salt, milk and margarine in saucepan and bring to a boil, stirring constantly. Simmer 6 minutes. Stir the entire time as it will scorch. Remove immediately and pour over ingredients in bowl. Mix until all blended and all chocolate is melted. Add vanilla. Pour into well-buttered 9 x 13 x 2-inch baking dish. Makes 5 pounds of delicious fudge.
Saute garlic in olive oil until slightly brown (do not burn!). Saute steak in garlic and oil until browned. Remove steak and set aside. Add cans of tomatoes, basil, parsley and oregano. Salt and pepper to taste and a dash of sugar. Cook sauce 20 minutes without meat. Add meat back to sauce and continue to cook for another 15 minutes (according to desired meat tenderness). Serve over rice or pasta.
Mix in a large bowl the Rice Krispies, peanut butter, confectioners sugar and margarine. Form into small balls. Then take Hershey bar, chocolate bits and paraffin wax. Melt chocolate and paraffin in a double boiler. Dip balls in melted chocolate. Place on a sheet of wax paper and refrigerate.
Mix sugar, light corn syrup, peanuts and salt in large, covered microwave safe dish and stir well. Microwave on high for 8 minutes, stirring halfway through cooking time. Add vanilla and butter, mix well and microwave on high again for 2 more minutes. Keep in mind that cooking times might vary, depending on the wattage of your microwave. After cooking, remove and add baking soda. Stir well until mixture becomes foamy and light in color. Immediately pour onto wax paper and use a metal knife to spread the mixture to about 1/4 inch thick. Plastic knives will melt. Wear oven mitts when cooking and handling this mixture. It is very hot. Let sit until completely cooled. Remove wax paper and break into pieces. Store in an airtight container. Makes about 1 pound.
In heavy pot, put rice, 3 1/2 cups milk, Sweet 'N Low and salt. Stir on medium heat until it boils. Reduce heat to simmer. Cover and stir often 25 to 35 minutes until rice is tender. Beat egg, 1/2 cup milk and vanilla. Slowly stir into rice mixture. Cook and stir until slightly thick 2 to 3 minutes. Add raisins. Spoon into bowl and refrigerate. (If you like a thicker pudding, do not rinse rice.)
Place berries, sugar and cornstarch in saucepan. Cook over medium heat, stirring constantly until berries become juicy and thick. Stir in lemon juice and peel. Then pour into a shallow 2-quart baking dish.
Cut corn from cobs. Seed peppers and chop with cabbage and onions. Mix vegetables together; add remaining ingredients and cook until corn is tender, 20 to 30 minutes, stirring occasionally. Pack in hot sterilized jars and seal. Makes 5 pints.
Simmer onion and ham	in oleo for 5 minutes. Brown lightly. Combine all ingredients except 1/2 cup cheese. Pour into greased 1-quart casserole. Sprinkle with rest of cheese. Bake at 350° for 45 minutes. Makes 6 servings.
Lightly brown chicken in 1/2 stick of butter. Salt and pepper to taste. Place broccoli in casserole dish. Arrange chicken over broccoli. Heat remaining butter in same skillet. Add flour and cook 2 minutes. Slowly add milk, stirring constantly. Cook and stir until boiling and thick. Add sour cream and 1 to 2 teaspoons paprika. Remove from heat. Stir well. Pour over chicken. Bake at 350° for 25 minutes.
Preheat pan. Keep fire low. Beat 2 eggs. Pour into pan. Cook 1 minute. Sprinkle with cheese and salsa. Fold over. Cover and turn off fire.
Melt butter in small pan and stir in brown sugar. Stir in milk and bring mixture just to a boil. Cool to lukewarm (about 110°). Stir in vanilla and confectioners sugar and beat until creamy.
Beat eggs and sugar until creamy. Add vanilla, condensed and whole milks. Pour mixture into canister; add ice and salt to bucket. Takes 20 to 30 minutes to make.
Chop onion, jalapenos and garlic in the food processor. Add whole tomatoes (not juice). Chop a little bit, not until a puree. Add salt to taste. Add juice to mixture. Jalapeno's juice can be added to make it spicier.