HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the ground beef in a skillet. Add the remaining ingredients and simmer. Makes enough for about 7 sandwiches. This can be left in a crock-pot after cooking to keep warm. This is a great do-ahead for busy workers. Make this on the weekend and heat in the crock-pot.
Crush crackers; melt margarine and mix with 1/2 of the cracker crumbs. Press 1/2 of this mixture into bottom of 2-quart baking dish. Reserve some for the top of casserole. Mix the soups, sour cream and water chestnuts. Layer chicken on top of crumbs, then some soup mix, then some of the unbuttered crumbs. Repeat, ending with soup mix. Add the reserved buttered crackers to the top. Bake at 400° for 30 to 35 minutes.
Combine apples, pineapple and celery. Combine juice, water, sugar and cornstarch. Cook until clear. Cool and pour over fruit. Stir in the walnuts. Serve on a lettuce leaf. Serves 8 to 10.
Mix together. Pour into greased pan. Bake at 400° for 20 minutes.
Combine the oil, sugar and eggs and beat well. Add the flour, soda, cinnamon and vanilla to the oil mixture. Add the apples. Bake in a 9 x 13-inch pan for 45 minutes at 350°.
Mix soup, sour cream and chilies or Ro-Tel. Grate cheese and keep separate. Layer in casserole the tortillas, chicken, onion, soups and Monterey cheese.
Blend the first 4 ingredients until smooth. Spray mini muffin pans with non-stick spray. Sprinkle 1/4 to 1/2 teaspoon of graham cracker crumbs in each mini muffin cup. Shake mini muffin pan back and forth until crumbs are even. Fill cups with mixture. Bake at 325° for 20 minutes or until golden brown around the edges of each mini cheesecake. Cool for three to five minutes, then run a very small knife around the edges and then use a cookie sheet to flip the cheesecakes. After completely cooled, top with sour cream and cherry pie filling. Makes 6 dozen. You can freeze ahead of time in an airtight container without the topping.
Mix and pour over crushed ice or use a blender. Serve in deep wine goblets.
Mix the first 3 ingredients; add to beaten eggs. Fold in zucchini. Fry like pancakes in margarine. (Serve these instead of potatoes.)
Thaw potatoes and mix all. Add topping. Bake at 350° for 45 minutes.
Wash spinach in lukewarm water; drain, then chill. Combine oil, sugar, vinegar, onion, salt and mustard. Blend until thick and syrupy. Tear spinach into bite-size portions and place in a bowl. Add bacon and eggs; pour dressing over all and let stand.
Optional: Candied fruits and peels, dried apricots, etc., may be added to suit individual tastes.
Combine the first 4 ingredients in saucepan. Add the next 3 ingredients; mix well. Cook over low heat until mixture thickens, stirring constantly. Remove from heat. Stir in vanilla. Let cool. Serve with whipped cream.
Peel and slice potatoes. Layer in casserole until half full. Add a layer of sliced onions. Add rice. Add layer of browned, seasoned ground beef. Add 1 can kidney beans. Mix 1 can tomato soup with 1 can of water and pour over top. Bake at 325° for 2 hours. Add beans later in the cooking process. Easy family favorite.
Cream butter and sugar. Add eggs, two at a time, and beat. Add flour, soda, salt, lemon juice and vanilla. Mix well. Add sour cream last. Pour into greased angel food cake pan. Bake at 350° for 45 minutes, or until tested done.
Combine all ingredients in baking dish. Bake in 350° oven about 30 minutes. Serves 6.
Heat oven to 375°. Separate dough into 10 biscuits. In a small bowl, combine sugar and cinnamon. Dip both sides of biscuits in melted margarine, then in sugar mixture. Place on ungreased cookie sheet. With thumb, make deep indentation in center of each roll. Fill with 1 teaspoon preserves. Bake at 375° for 15 to 20 minutes or until golden brown. Serve warm or cool. Yields 10 rolls.
Mix all ingredients. Cook until all water is cooked out. The mixture should be thick. Put into sterilized jars and seal.
Combine first 5 ingredients in bowl. Mix well. Add eggs, well mixed. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 375° for 8 minutes or until golden brown. Cool on wire rack.
Cook on high in crock-pot for 2 to 3 hours. Reduce temperature to low and cook for 8 hours. (Keep about 3 inches water in pot while cooking.) Turn off and let sit overnight. In the morning drain and pick meat off the bone. Add sauce to meat and cook in crock-pot on low for 3 hours.
Combine first 5 ingredients. Spread into 10-inch baking pan. Bake at 350° for 20 minutes.
Mix together. Roll the mixture into one-inch balls and place on an oiled cookie sheet. Store the cookies in the refrigerator.
Mix ingredients together until thoroughly blended. Shape into small balls. Bake on cookie sheets at 350° for 15 minutes.
Brown meat. Drain and mix in onion. Add next 5 ingredients; mix well. Stir in noodles. Pour into 2-quart casserole. Sprinkle with crumbs. Bake at 350° for 30 minutes or until hot.
Bring to a boil on high heat. Turn down to simmer until apples are slightly mushy, but there are still chunks. Delicious warm or cold!
Beat eggs, milk, flour, baking powder and salt. Add oil, vanilla and sugar. Mix well. Makes 7 (4 section) waffles. He always puts some buttermilk for milk which makes them lighter.
Mix all ingredients together. Pour into pie plate and bake at 350° for 30 to 35 minutes.
Use a quart jar. Add all ingredients in jar and shake well. Use less vinegar to make thick and more vinegar to make thin.
Arrange chicken skin side up in a baking dish. Blend together the rest of the ingredients and pour over chicken. Bake at 350° for 1 hour. Baste occasionally. If too brown, put foil loosely over top.
Cream margarine and sugar. Add beaten egg and molasses. Sift dry ingredients together and add to mixture. Add hot water last and beat until smooth. Batter will be very thin. Bake in greased shallow pan 35 to 40 minutes at 325°.
Combine water, soy sauce, sugar, ginger, crushed thyme leaves and garlic. Pierce meat several times with a long tined fork. Place meat in plastic bag; set in deep bowl. Pour marinade in bag and close. Refrigerate overnight. Occasionally, turn bag to distribute marinade. Remove meat from bag. Reserve marinade. Put meat on rack in shallow pan. Insert meat thermometer. Roast, uncovered, at 325° for about 2 hours for medium done, basting with marinade during last 30 minutes. Strain remaining marinade; heat with 2 tablespoons of water. Spoon over meat slices. Serves 8 to 10.
In a tube pan, wipe with oil. In bowl, mix rice, remaining oil, oranges and pineapple. Mix coconut and juice form both fruits; set aside. Layer rice mixture, then peas, then rice, then peas. Top with coconut liquid. Refrigerate several hours. Serve on bed of endive or escarole with shaved purple cabbage to garnish.
Put all ingredients in	large tightly covered container and mix thoroughly. Shake container any time	you make this tea. Add 3 teaspoons mix to each cup boiling water.
Mix all ingredients in a large non-aluminum pan. Bring to a boil, remove from heat. Ladle at once into hot sterilized jars and seal. Makes about 5 half pints.
Cream the oleo, sugar and eggs. Add the milk and vanilla. Sift flour, baking powder and salt. Add to creamed mixture. Before baking sprinkle 1 teaspoon cinnamon and 2 teaspoons sugar over the cake. Bake.
Brown sausage; drain and cool. Grease 9 x 13-inch dish. Beat eggs and milk.
Bring to boil water, onion, and chilies. Boil it for 10 min. Add V-8, salt, garlic, picante sauce, and oil. Boil for 10 more min. Add shrimp. Boil it for 10 - 15 min.
Bake in greased 9 x 11-inch pan at 350° for 30 to 40 minutes. Serve with whipped cream.
Mix well bake in tube pan at 350° for 1 1/2 hours.
Mix pineapple (juice and all) with dry Jell-O in a saucepan. Cook 5 minutes, turning down heat and covering when it comes to a boil. Chill. When cool, add buttermilk, nuts and Cool Whip. Mix ingredients together. Pour into 9 x 13-inch container that's been sprayed with Pam. Refrigerate overnight.
Dice salt pork and render until crisp in large kettle. Remove from pan and set aside. Discard all but 3 tablespoons grease. Saute onion and celery in kettle until tender; add liquid, bouillon cubes, bay leaves and thyme. Add carrots and potatoes; bring to boil. Reduce to simmer and cook until carrots are almost done. Add cream-style corn and sugar and continue cooking until vegetables are very tender. Add can of evaporated milk and season to taste. Add more sugar, if needed, and salt and pepper. Sprinkle top of chowder with crisp salt pork.
Sift together flour, soda and salt; set aside. Mix together in large bowl the shortening, sugar, egg and vanilla; beat until soft. Add sour cream; mix. Add flour mixture; mix. Roll out on lightly floured surface, 1/4-inch thick. Cut. Bake at 425° for 12 minutes. Ice and decorate as desired.
Combine sugar, oil and eggs, then add diced apples. Sift together the flour, salt, spices and soda; add to apple mixture. Pour into 9 x 13-inch greased cake pan and bake at 350° for 1 hour.
Melt oleo; add sugar and cinnamon. Set aside. Place a spoon of apple pie filling into crescent rolls and roll up. Place in casserole dish and spoon sugar mixture over rolls. Pour Mountain Dew over the top. Bake at 350° for 40 to 45 minutes. Serve hot with Blue Bell on top.
Put all ingredients in a bowl and stir, do not beat. Just be sure it is mixed up. Pour in a square pan (greased and floured). Bake at 350° for 30 minutes. Do not overcook.
Melt butter in 9 x 9 pan. Add cracker crumbs and spread evenly. Layer rest of ingredients and pour Eagle Brand milk over top evenly. Bake for 30 minutes in 350° oven.
Makes 2 (9 x 5-inch) loaves or	4 (7 1/2 x 3 1/2-inch) loaves.
Combine all ingredients and stir well. Spoon batter into hot muffin pan. Bake at 375° for 30 minutes. Makes 12 muffins.
Brown bacon and chopped onions together. Do not drain off fat. Drain all beans, except the pork and beans. Add all beans to the bacon, onions and fat. Mix catsup, vinegar and brown sugar. Add to beans. Bake at 350° for 1 hour or at 250° for 3 hours. Beans may be frozen and reheated. Serves 24 or more.
Mix shortening, peanut butter, sugar and egg thoroughly. Get 2-year old out of bathroom where she is wading in toilet in $40.00 orthopedic shoes. Measure flour. Unwind 2-year old from around right leg. If unsuccessful, drag her across floor to answer phone. Wash flour off child, phone cord and right leg. Mix the rest of ingredients and stir in. Before putting dough in refrigerator to chill, clean up floor where dogs food was spilled, wash dog food out of child's teeth. Turn on Gerbert video and tell child to watch for Daddy. Turn oven to 375°. Take coloring books and melted crayon out of oven. Begin search for broiler pan. Do not disturb turtles living in it. Accept offer of 2-year old to use cake pan from Dolly-Time bake set, which bakes one cookie at a time the size of a tooth filling. Wash 2-year olds hands and prepare to roll dough into balls the size of large walnuts. Take 2-year old to bathroom to wash her hands again before placing the cookie on the pan. Get dog off 2-year olds lap and wash her hands again. Flatten cookie with fork dipped in flour before putting in oven. Mop floor. Hose down refrigerator, cabinets and stove. Get flour off living room sofa. Catch 2-year old who is chasing dog with portable mixer and contain her in bathtub. Yield: one cookie.
In a small bowl, stir together mayonnaise or salad dressing and grated Parmesan cheese. Spread on split bun halves. Cut each bun half lengthwise into 3 strips or sticks. Place strips, mayonnaise side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until golden brown. Makes 24 breadsticks.
Cream together first 6 ingredients. Sift together flour, salt, soda and cream of tartar. Add to oleo mixture and mix well. Roll into balls or drop by teaspoonfuls on ungreased cookie sheet about 2-inches apart. Bake at 350° for 12 to 15 minutes.
In a gallon container, mix sugar, vinegar, salt, celery seed, mustard seed and turmeric until sugar is dissolved. Then add cucumbers and onions. Keep in refrigerator. Can be packed in jars after 3 days and kept in refrigerator.
Sift together dry ingredients.	Cream together shortening and sugar. Beat until fluffy.	Add eggs and beat well. Blend in molasses and milk, add dry ingredients. Stir just enough to moisten. Stir in raisins.	Bake at 350 degrees for 20 minutes. Makes 3 dozen muffins. Batter can be stored in refrigerator for 3 weeks and used as desired.
Brown chops on both sides in frying pan with small amount of hot fat. Place chops in baking dish. Sprinkle French-style green beans on top. Combine soup with 1/2 to 1 can water. Pour over chops. Cover and bake at 350° for 45 minutes to 1 hour. Add more water, if necessary.
Mix all ingredients together. Roll out on a floured board and cut with a donut cutter and put in hot oil or fat.
Cook broccoli; put in casserole dish. Mix in stewed tomatoes and pour eggs over this. Spread soup over mixture and dot with butter. Spread cheese over all and dash of oregano. Bake at 350° for 40 minutes.
Thoroughly mix ingredients. Spray pan with Pam. Bake in iron skillet or cornstick pan at 425° for 20 minutes or until golden brown.
Melt butter or margarine in 13 x 9-inch pan. In bowl, mix flour, nuts and melted butter or margarine. Pat into bottom of 13 x 9-inch cake pan. Bake 15 minutes at 375°; let cool. Mix together cream cheese, sugar and Cool Whip. Spread this onto crust. Prepare chocolate pudding mix with milk. Pour on top of last layer. Prepare vanilla pudding mix with milk; pour on top of chocolate pudding layer. Cover this with Cool Whip. Sprinkle chopped nuts on top of Cool Whip. Refrigerate.
Preheat oven to 375°. Mix together ground beef, salt, pepper, onions, bell peppers, eggs, crackers and tomato sauce. Cook the mashed potatoes.
Cook corn until hot. Add margarine. In a cup, put flour and milk and stir until smooth. Add to corn and let it thicken.
Clean and rinse pinto and kidney beans. Best if beans can be soaked overnight or bring to a slow boil for 20 or 30 minutes. Drain water and rinse thoroughly under faucet.
Cover the neck, wing tips and giblets in a 3-quart saucepan with 2 quarts cold water. Gently bring to a boil. Lower temperature to a low simmer with the bubbles just breaking the surface. Remove any foam and grease as it floats to the surface. After the stock is simmering clear, add the celery, onions and several carrot ends. Continue to cook the stock for several hours. Add water if the volume gets too low. Strain the vegetables and meat from the stock, saving the giblets and neck meat. Makes about 1 1/2 quarts.
Combine spaghetti, oleo, cheese and eggs. Put in 9 x 13-inch greased pan. Combine sauce, oregano and browned beef and spread over spaghetti. Bake at 350° for 30 minutes. Sprinkle cheese and bake additional 5 minutes or until cheese melts.
Combine all ingredients. Measurements are for 2 to 3 pounds of meat. Marinate for 24 hours. Excellent for wild game.
Combine all ingredients and put in pie shell. Bake at 350° for 45 minutes. Makes 2 pies.
Place all ingredients except meat and gingersnaps in a pan and bring to a boil. Pour this marinade over the meat, placed in a glass container. Cover and refrigerate 3 to 4 days, turning meat once or twice a day. Drain and dry meat. Brown in fat. Add marinade and simmer for 2 hours. Melt 2 tablespoons butter. Blend in 2 tablespoons flour and brown. Add to meat and simmer 45 minutes longer. Add crushed gingersnaps and simmer 5 to 20 minutes until meat is fork-tender. Strain gravy and serve with meat.
Melt butter; add spices and mix well. In separate extra-large bowl, mix Rice Chex, Corn Chex, pretzels, nuts and bagel chips. Stir in the butter mixture. Spread mixture on cookie sheets and bake at 250° for 1 hour, turning mix after 30 minutes. Cool on paper bags.
Preheat oven to 450°. In large plastic bag add all ingredients. Close and shake until potatoes are coated. Empty potatoes into pan. Bake forty minutes, stirring once.
Melt butter in heavy pan over low heat. Add sugar. Cook until it bubbles; add water and syrup. Cook to hard crack stage (290°); must use candy thermometer. Add nuts and pour at once on buttered cookie sheet. Cover with candy bars. When melted, spread over candy. Break into pieces.
Mix eggs, oil, milk and corn in a large bowl. Add the dry ingredients and blend well. Stir in the onion, cheese, pimiento and peppers. Pour mixture into a greased 13 x 9-inch pan. Bake for 40 to 45 minutes in a preheated 350° gas oven until firm and lightly browned. Serve hot. Yield: 12 large servings.
Mix first four ingredients and let stand. Mix remaining ingredients in a bowl. Place in a greased loaf pan and bake at 300° for 35 minutes.
*To make it hot, mix 1 1/2 teaspoons cayenne pepper into a small 1 1/4-ounce tin of paprika.
Cream sugar and butter. Add eggs and vanilla. Blend well. Add pecans & Coconut. Mix well. Add crushed vanilla Wafers. (Add a little milk if too thick.) In a tube pan, Bake at 350 degrees for 1 hour, turn oven to 250 degrees and bake another hour.
Wash okra, cut and fry in 2 T oil until not sticky. Do not use iron pot. In another skillet add 1 T oil and 1 T flour. Add chopped onions, bell pepper & celery.
Coat steak strips with mixture of flour, salt and pepper. Brown meat in oil in large skillet. Add liquid from tomatoes. Reserve tomatoes. Add water (more as mixture cooks). Add onion and garlic.
Mix all ingredients together until moistened. Mix on medium setting for 4 minutes. Pour into greased (not Pam) Bundt pan. Bake at 350° for 1 hour.
Grind cranberries in food processor or grinder. Mix with marshmallows and sugar. Cover and chill overnight. The next day, add apples, walnuts, salt and grapes. Fold in whipped cream. Cover and let chill several hours. To serve, place a mound of salad on a leaf of lettuce; garnish with a cluster of grapes.
Mix all ingredients, except cream of mushroom soup and water. Shape into 1-inch balls. Roll in flour. Fry in oil. Place in casserole dish. Top with cream of mushroom soup and water. Bake at 350° for 1 hour.
Cream sugar and eggs; add oil and water. Sift dry ingredients together. Add to cream mixture. Add pumpkin, nuts and raisins. Grease and flour four coffee cans. Fill 2/3 full. Bake at 325° for 1 hour or until done. Let cool 15 to 20 minutes before turning out.
In a bowl, blend together the flour, salt, pepper, tarragon and eggs. Add the beer gradually, beating until smooth. Heat the oil until very hot. Dip each squash flower in the batter. Drop into the hot oil and fry until puffy and golden.
Preheat oven to 375°. Cook ziti in lightly salted, boiling water. Drain well. While ziti cooks, saute onion in butter in pan until transparent. Add tomatoes, basil, salt and pepper. Simmer 5 minutes.
Brown together the first 3 ingredients; cover with water and simmer for 1 hour. Add remaining ingredients. Heat to a simmer. Make flour and water thickening and add to make a gravy.
Mix dry salad mix into cream cheese. Let stand at least 1 hour to blend flavors.
Mix in heavy 2-quart saucepan sugar, milk, marshmallows, butter and salt. Cook, stirring constantly over medium heat to a boil. (Mixture will be bubbly all across top.) Boil and stir for 5 minutes. Remove from heat. Add vanilla and chocolate chips. Stir until completely melted. Stir in nuts. Spread in buttered 8-inch square pan. Cool. Cut into 30 pieces.
Combine first four ingredients in saucepan. Bring to boil, stirring frequently for 4 1/2 to 5 minutes or soft ball stage. Remove from heat and add peanut butter. Stir well. Cool about 5 minutes. Add 2 c. marshmallow cream. pour into 9 x 12 buttered pan. Cool. Cut into squares. Half of recipe makes an 8 x 8 pan of fudge.
Thaw potatoes; melt butter and add with other ingredients. Mix well. Place in greased casserole dish (9 x 13-inch). Add topping. Bake 1 to 1 1/2 hours at 350°.
Combine milk, sugar, Bisquick mix, eggs, margarine and vanilla in an electric blender on low speed for 3 minutes. Pour in greased 9-inch pie pan. Sprinkle with coconut. Bake for 40 minutes at 350°. Serve warm or cold.
Prepare pudding with the one cup milk. Blend in half carton of Cool Whip and 1/4 cup pecans until blended. Pour in pie shell. Spread other half of Cool Whip over pudding. Sprinkle with remaining nuts. Chill 1 hour.
Mix all ingredients, except 1 package of beef. Mold into desired shape. Put remaining beef (diced) on outside. Chill.
In a bowl, combine the first 4 ingredients, then mix next 2 ingredients together. Dip chicken pieces in egg and milk mixture, then in dry ingredients. Put on broiler pan, after all pieces of chicken are coated. Pour melted margarine over chicken pieces. Bake at 350° for 1 hour.
Sift flour with all dry ingredients, make a well in center of the mixture and add the buttermilk. Stir until well blended. Knead gently with a little flour for 1 or 2 minutes. With back of knife, cut deep cross. Bake at 400° for an hour until golden brown.
Cook vegetables as directed on package and drain. Chop vegetables up fine and mix	all together.	Put into greased casserole dish. Pour in soup and mix with vegetables. Cover with slices of cheese. Bake at 350° for 30 minutes. Serves 6 to 8.
Layer lettuce, celery, eggs, peas, onion, green pepper and bacon in a 13 x 9-inch container. Mix mayonnaise with sugar and spread on top like frosting. Top with cheese. Cover and refrigerate 12 hours. This is yummy and can be made the day ahead.
Slice bread in 1/2-inch slices. Spread both sides of bread slices with butter. Sprinkle slices with spice and cheese. Reassemble loaf and wrap in foil. Bake for 10 minutes at 400°.
Mix first 4 ingredients. Cut in shortening and 1/2 cup peanut butter until crumbly. Add syrup and milk, stirring until blended. Shape dough into a 9 inch roll and wrap in wax paper; chill at least 8 hours.
Cream butter and sugar; add well beaten eggs and lemon extract. Add flour and baking powder, which have been sifted together with raisins and pecans mixed in flour. Blend well with sugar, eggs, butter mixture. Pour in well-greased tube pan and bake 2 hours at 275°. Do not overbake; may be done before 2 hours. Test with toothpick.
In a very large bowl, mix together the flour, sugar, raisins, nuts and spices. Heat together the margarine and applesauce. When hot, add the soda. Stir and pour over dry ingredients. Stir well. Add preserves. Blend in and bake in a large tube pan at 300° for 2 hours. Let cool well before removing from pan.
You will need 10 (3 ounce) cold drink cups and 10 wooden sticks.
Pour water over chicken breasts and boil. Simmer for about 10 minutes. Cool until chicken can be handled.
Combine all ingredients. Beat well. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake in slow oven.
Wash mushrooms, pat dry and remove stems. In a large bowl, chop mushroom stems, add parsley, walnuts, seafood and crackers; mix well. Pour melted butter into mixture and toss gently. Stuff mushroom caps and place on cookie sheet. Broil for 20 minutes.
Dissolve all packages jello. Using a mixer, mix in mayonnaise, cottage cheese and milk. Stir in pineapple. Pour into oblong dish. Place in refrigerator until jelled.
Cook carrots in salted water until tender. Drain well. Cool in refrigerator. Combine remaining ingredients. Add carrots. Let stand in refrigerator at least 12 hours. Keeps several weeks in refrigerator.
Brown hamburger; pour off grease and add 1 package taco seasoning mix dry; mix with hamburger. In a large bowl put your chopped lettuce, tomatoes, onion, green pepper and Cheddar cheese, then mix with hamburger mixture. Add Thousand Island dressing and 1/2 of the crushed Doritos chips. Just before serving add rest of crushed Doritos chips on top.
Beat egg yolks until light in color. Add sugar, vanilla, whiskey, water, cinnamon, cloves, baking powder, nuts, zwieback, orange rind and lemon rind. Beat egg whites until stiff. Fold into mixture. Beat well. Pour into a buttered 13 x 9 x 2-inch baking pan. Bake in a preheated 350° oven for 30 to 45 minutes. Test with a toothpick. Cool and pour the following syrup over it.
In saucepan over low heat, combine soup, cream cheese and gelatin. Stir until mixture is smooth and creamy. Remove from heat. Add remaining ingredients and pour into mold. Cover with foil. Chill overnight.
Mix all ingredients well and chill. Serve as salad or dessert. Makes 10 to 12 servings.