HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry sausage. Drain. Beat eggs, add soup and mix well. Add cheese and sausage. Blend in well. Pour in large casserole sprayed with Pam. Bake 30 minutes in a 350° oven.
Crush cookies. Cream butter, cream cheese and powdered sugar; set aside. Mix pudding and milk, add Cool Whip. Alternate layers of cookies and pudding mixture, begin and end with cookies. Use 8-inch plastic flower pot and add silk flowers or use 9 x 11-inch Pyrex dish.
Shred cabbage. Melt butter.	Add cabbage and brown a bit, stirring often. Add chicken broth or chicken bouillon and water and brown sugar. Cover and steam until tender.
Cook ground beef, onion, pepper and garlic until onion is tender and meat is brown. Drain. Stir in remaining ingredients. Simmer for 1 1/2 hours in slow cooker, stirring occasionally.
Prepare pie shell. Beat eggs slightly in a medium size bowl. Blend in sugar, flour, butter and vanilla. Stir in pecans and chocolate pieces. Pour into prepared pastry shell. Bake in a slow oven (325°) for 50 minutes or until lightly golden and firm on top. Cool on wire rack.
Mix as listed. Mixture will be coarse. Bake in tube or Bundt pan for 1 hour and 20 minutes at 350°.
Dissolve raspberry jello in 1 cup hot water. Add 1 cup cold water. Chill until partially set. Fold in the orange, pineapple, cranberries and nuts. Chill until firm. Cut in squares and "tie" with cream cheese.
Mix all ingredients together. Top with crushed corn flakes or potato chips. Dot with margarine. Bake at 350° for 45 minutes in greased 9 x 13-inch pan.
Cook sausage until done. Crumble and drain. Spread each slice of bread with margarine. Cut into squares. Place in 9 x 13-inch greased pan. Sprinkle with sausage. Top with cheese. Combine remaining ingredients and pour over sausage and cheese. Let sit 8 hours or overnight. Bake at 350° for 40 to 50 minutes.
Place chops in ungreased casserole. Saute celery and onion in margarine in saucepan over medium heat until onion is tender, about 5 minutes. Toss celery mixture, croutons, nuts and apples in bowl. Stir in juice to desired moisture. Spoon mixture evenly over chops. Cover and cook in 350° oven for 30 minutes. Uncover and cook until stuffing is dry on top, 15 to 20 minutes. Serves 4.
Mix well all ingredients. Spoon into 3 miniature muffin pans. Bake at 450° for 10 to 12 minutes.
Cream sugar and butter well. Add eggs one at a time. Add flour and chocolate syrup, alternately, ending with flour. Pour into a 9 x 13-inch pan. Bake at 350° for 25 minutes.
Wash and clean insides of peppers. Cover peppers with hot water 15 minutes. Bring water, vinegar and sugar to boil. Drain peppers and pack with shredded cabbage in hot jars. Put 1 teaspoon salad oil and 1/2 teaspoon salt to each pint. Pour hot solution over peppers and seal.
Beat egg. Add buttermilk and soda. Blend in approximately 1 cup of meal. Do not have mixture thick. Put into greased muffin tins (12). Bake in oven at about 375° until tops brown. Let stand a few minutes before getting out of tins. "Takes practice."
Cut up chipped beef and the green part of the onions. Mix all ingredients together. Serve with pretzels, chips or crackers.
Cut tamales into 1/2-inch slices and arrange in bottom of deep casserole (about 4-quart size). Layer with half the cooked ground beef. Sprinkle a layer of half the green chilies, half the corn, 1/2 the olives and 1/2 the onions. Repeat with tamale slices and so on. Top with shredded cheese and then an even covering of tomato sauce or salsa. Bake in a 350° oven, uncovered, for about an hour. Amounts of ingredients can be adjusted. Can be frozen and/or microwaved.
Mix ingredients together in small bowl, saving a few teaspoons of nuts to sprinkle on top. Chill. Dip apple slices into nutty dip. Tastes like caramel apples. (Apple slices can be kept in a bowl of cold water to prevent them from turning brown.) The kids love it!!
Mix all ingredients until well blended. Bake in tube cake pan for 1 1/2 hours at 350°.
Mix butter, 2 eggs and yellow cake mix. Put in greased 13 x 9 pan. Mix powdered sugar, cream cheese and 2 beaten eggs. Pour over top of cake. Bake 30 to 40 minutes at 350°. Prep: 1:00. Cook: 35. Total: 1:35.
Sift flour and baking powder in bowl. Add shortening and 1/2 cup grated cheese. Cut in with pastry blender or two knives. Add 1/2 cup milk all at once. Stir just until moistened. Spread in 8 x 12-inch casserole dish. Melt bacon drippings in frying pan. Add sliced onions and cook over medium heat until limp and light brown. Stir in ham. Spoon onion-ham mixture over batter in casserole. Top with remaining cheese. Beat together egg, remaining milk and mustard. Pour over onion mixture. Bake 10 minutes at 450°. Reduce heat to 350° and bake 20 minutes longer. Makes 6 to 8 servings.
Marinate vegetables in Italian dressing for 24 hours and serve. (Other fresh vegetables may be substituted according to personal preference.)
Combine first 4 ingredients. Bring to a boil and boil rapidly for 30 seconds. Remove from heat. Stir in peanut butter, oatmeal and vanilla. Mix well. Drop by a teaspoon on waxed paper and cool.
Place risen dough on floured board. Flatten and stretch into approximately 12 x 15-inches. Spread ingredients over surface of dough in following order: tomatoes, onions, pastrami, oregano, garlic powder, salt and pepper. Roll dough lengthwise in jellyroll fashion. Pinch edges to secure ingredients. Roll will resemble roll of French bread. Carefully place on nonstick cookie sheet. Bake at 400° for 40 minutes until golden brown. Cool well. Cut into 3/4-inch slices just before serving.
Chop onion and peppers; saute in butter. Blend in flour and other ingredients. Add chicken and chicken stock; bring to a boil. Simmer until smooth. Add cream or milk. Heat, then add sour cream. (I add a few pieces of cut red, dry, chili peppers.)
Cream sugars and margarine. Add egg whites, mixing well. Add raisin water, applesauce and vanilla. Sift together flour, soda, salt, cinnamon and nutmeg. Add oatmeal to dry ingredients and fold all into creamed mixture. Blend well. Fold in raisins and nuts. Spoon dough onto cookie sheet sprayed with vegetable cooking spray. Bake at 375° for 9 to 10 minutes depending on individual ovens. These are very moist cookies.
Rinse turkey inside and out. Remove neck and giblets. Mix spices in a bowl and rub mixture inside and on the outside of the turkey. Cut celery and onion in large pieces. Place along with garlic inside of turkey. Put bacon strips over the breast. Add enough water to steam the bird in moist heat. Maintain water level by checking.	Start with 14 coals on top and 14 coals on the bottom for 20 minutes.	Then reduce to 12 coals on top	and 10	on the bottom for 1 1/2 hours or longer until done. Replenish coals as needed.
Preheat oven to 350°. Grease and flour Bundt pan. Cut biscuits into 1/4-inch balls and roll in sugar mixture and drop into pan. Sprinkle remaining sugar mixture over biscuits and pour melted butter over biscuits. Bake for 30 minutes.
Fry bacon until crisp; add onion, green pepper and garlic. Saute until tender. Blend in flour, salt, pepper, paprika and Worcestershire. Cut olives in halves; add to sauteed mixture. Stir in tomatoes. Cook, stirring constantly, until thickened. Arrange rice and shrimp in buttered casserole. Pour vegetable mixture over shrimp and rice and mix. Bake for about 20 minutes and heated through in a 350° oven.
Mix cream cheese and onion dip until smooth. Spread on round tray. Brown beef and drain. Mix in taco seasoning. Spread beef on cheese mixture. Top with green peppers, onions and then cheese. Refrigerate. Serve with Fritos.
Bring cheese and margarine to room temperature. Combine all ingredients well. Roll into small balls (the size of a marble). Place on an ungreased cookie sheet 1 inch apart and press slightly with a fork. Bake at 325° for approximately 20 minutes. Cool and store in an airtight container.
In a bowl, whip together the yogurt, dried milk and herbs. Place Mr. Coffee filter into a sieve or colander. Spoon the yogurt mixture into the filter. Suspend the filter above a bowl (cover the exposed surface with waxed paper). Place into the refrigerator for 24 hours. The whey will separate from the cheese and drop into the bowl. The longer the cheese is left in the refrigerator, the firmer the cheese. Remove the cheese and serve with crackers. Store in closed container.
Place the chicken breasts in a baking pan. Mix first 4 ingredients together and spread on top of chicken and bake for 45 minutes at 350°.
Dissolve the 3 packages of flavored gelatin dessert in 1 1/2 cups hot water and chill in separate cake pans until firm 1 day before. Cut into cubes 1 1/2-inches wide. Soften the plain gelatin in cold water and dissolve in hot pineapple juice. Cool and fold into sweetened whipped cream. Fold the colored Jell-O carefully into whipped cream mixture. Turn into spring-form pan which has been lined with the ladyfingers. Chill at least 6 hours before serving.
Sift together flour, cocoa, sugar, baking soda, baking powder and salt into mixing bowl. Stir until blended. Add prunes, vanilla, eggs and milk and stir just until blended. Combine Espresso and boiling water and stir until dissolved. Stir into batter until blended. Pour batter into 2 (9-inch) round baking pans sprayed with nonstick vegetable spray. Bake at 350° for 30 to 35 minutes, or until center tests done with wood pick. Let cakes cool in pans for 10 minutes. Invert onto wire rack to cool. Spread top of 1 cake with Seven Minute Frosting. Place remaining cake on top and frost both layers.
Cook and drain macaroni. Combine with ham, soup, water and onion. Arrange in greased 1 1/2-quart casserole. Sprinkle top with cheese. Bake at 400° for 30 minutes.
Combine flour, salt, baking powder, pepper, flour, eggs, onion and parsley. Add potatoes to mixture and beat throughly with a spoon. Cook over medium heat until golden brown and crisp on one side. Turn carefully and brown on other side. Serve with applesauce.
Wash broccoli and chop fine. Mix all other ingredients together. Salt and pepper to taste. Refrigerate at least 2 hours.
Cook broccoli and drain. Mix with other ingredients and spoon into small casserole dish. Sprinkle with additional cheese. Bake at 350° for 15 to 20 minutes. (Cheddar cheese can be used.)
Cream together shortening, brown sugar and eggs until light and fluffy. Stir in sweet milk. Sift together dry ingredients; stir into creamed mixture. Stir in rolled oats, nuts and raisins. Drop from tablespoon 2-inches apart on greased cookie sheet. Bake at 400° for about 8 minutes. Cool slightly. Remove from sheet.
In a large saucepan, cook ground beef, onion, green pepper and garlic until meat is brown. Drain fat and stir in tomatoes, kidney beans, tomato sauce, chili powder, salt and pepper. Bring to boiling. Reduce heat and cover; simmer for 20 minutes.
Steam asparagus in broth until tender (do not discard liquid). In blender, puree asparagus and broth. Add yogurt and cheeses. Blend well. Season to taste. May be served warmed or chilled. Serves 4.
Melt grease and strain through cloth, then add equal amount of water and let stand for a day or two until the grease hardens on top of the water, that takes out the salt, etc. When the grease has hardened, skim off of the water and put it into an enamel pail. In a bowl, take 1 quart of cold water plus 2/3 cup cold water, Purex and Borax. Take outside and add lye to the mixture in the bowl, being careful not to inhale the fumes. The lye will cause the water to almost boil. Stir occasionally until lukewarm, then add slowly to the grease which should be the same temperature. Stir about 15 minutes or until about the consistency of honey. Pour into milk cartons or glass dishes. Allow to stand for 2 days or until it can be cut. Let harden a few weeks before using. 1.2 ounces of cotronella gives it a scent which is nice. Good luck.
Place hamburger in a 9 x 12-inch dish. Sprinkle a little Worcestershire sauce on hamburger. Cover meat with the onion soup. Cover with 1/2 can mushroom soup. Add vegetables and cover with remaining mushroom soup. Cover top with Tater Tots. Bake 1 hour at 350°.
Cream butter, margarine, sugar and powdered sugar until creamy. Add soda, cream of tartar, salt and vanilla; add beaten egg and flour. Shape dough into balls size of a small walnut. Dip glass into additional sugar; press on cookie. Bake 10 minutes at 375°. Yields 4 dozen cookies.
Slice Baguette into 36 slices (1/4 to 1/2-inch); place, cut side down, on aluminum foil-lined baking sheet. Bake at 400° for 5 minutes or until crisp.
Mix in order given; drop by spoonfuls on a greased or Teflon cookie sheet. Bake at 375° for 12 to 15 minutes.
Mix all ingredients together. Grease a 13 x 9-inch metal pan. Bake in 350° oven for 25 minutes, or until golden brown.
Mix jello and Cool Whip. Drain pineapple and mandarin oranges. Add to jello mixture and mix well. Add marshmallows and fold well. Refrigerate overnight before serving.
Drain raspberries, (save 1 c. of juice). Combine juice and cornstarch. Cook until clear, thickened. Chill. Mix milk and water. Stir into pudding. Mix. Beat to blend. chill 5 minutes. Whip cream, fold into pudding. Cut cake into bite sized pieces. (Could use sponge cake.) Put cubes into large bowl, sprinkle with orange juice. Add a layer of raspberries, 1/2 of syrup juice, 1/2 pudding. Repeat layers. Chill 1 hour before serving. Sprinkle nuts over top.
Mix in large bowl, ground beef, ketchup, salt and pepper to taste. Shape into 3 to 4 patties about 1/2 inch thick. Place on individual sheets of foil; sprinkle with equal amounts of carrots, potatoes and onions on top of meat. Wrap securely with foil. Place on large baking sheet. Bake at 375° for 45 minutes or until carrots are done.
Saute green pepper and onion in butter until soft, about 5 minutes. Add tomato, oregano and salt. Simmer 10 minutes. Add cooked beans. Stir and cook just enough to heat thoroughly. Serves 4.
Combine oil, garlic powder, dill weed and lemon pepper; mix well. Pour over crackers in large enough container to mix well. Add Ranch dressing and stir until well coated. Sprinkle with Parmesan, if desired. Store in airtight container. Keeps well.
Mix flour and salt, cut in shortening. Add sour cream and mix well (1 tablespoon shortening may be substituted for the sour cream). Add enough water to mix well.
Heat first 4 ingredients in pan until scalded; do not boil. Cool until warm. With mixer and large bowl, beat eggs. Mix water, sugar and yeast until dissolved in small bowl; set aside to let rise. Slowly add warm liquid to eggs; alternate with flour and add yeast mixture. Mix well. Remove mixer; cover dough and let rise 2 hours. Dump dough on floured surface and form into buns or crescent rolls. Place in greased cookie sheet. Cover and let rise 2 hours. Bake at 350° for 10 to 12 minutes or until golden brown. Spread melted butter on tops and enjoy.
Heat chocolate in large microwavable bowl at High for 2 minutes. Stir until completely melted. Or heat in heavy saucepan over very low heat. Beat in cream cheese and vanilla. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour. Shape quickly into 1-inch balls. Roll in nuts, coconut or chocolate. Store, covered, in refrigerator. Makes about 3 dozen.
Cook and stir sausage until brown; drain. Sprinkle sausage, Parmesan cheese, onion, tomatoes, green pepper, basil, oregano and garlic salt in greased 10-inch pie plate. Combine eggs, milk and flour and mix until smooth. Pour into pie plate. Sprinkle with Mozzarella cheese. Bake at 400° for 30 to 35 minutes or until done. Cool 5 minutes before cutting.
Saute chopped onion and green pepper in small amount of margarine in pan. Add ground beef. Cook until browned. Add tomato soup. Season with chili powder to taste (approximately 2 tablespoons). Cook elbow macaroni in water as directed on package. Drain. Mix the cooked macaroni together with the other ingredients. Serve.
Mix sugar, flour, salt and cocoa together. Add milk, egg yolks and vanilla. Boil until thick in double boiler. Pour into cooled, baked pastry shell. Beat egg whites for meringue. Makes 1 pie.
Combine meat, egg, saltines, oregano and 2/3 cup tomato sauce. Mix well. Pat meat into rectangle (on wax paper) approximately 12-inches long, 8-inches wide and 1/4-inch thick. Sprinkle grated cheese over entire surface of meat to within 1/2-inch of edges. Beginning with long edge of meat, roll into roll as a jelly roll, keeping the ends of the roll closed as you roll. Use the wax paper to assist you in forming the roll and transferring to cookie sheet for baking. Bake 30 minutes at 375°, then pour remaining 1/3 cup tomato sauce over top. Return to oven for 15 more minutes.
Cream together shortening, butter and sugar. Add eggs and beat well. Then add flour, baking powder and salt. Stir in milk, vanilla and walnuts. Bake at 350°.
Beat eggs until light and fluffy. Add sugar, oil and vanilla. Blend well. Stir in zucchini. Add all dry ingredients, then fold in the nuts. Bake in greased and floured loaf pans for 50 to 60 minutes in 350° oven. (I use a couple spoons of orange peel.)
Reserve 2 tbsp tomatoes for garnish. Add remaining tomatoes and taco seasoning to skillet of drained beef. Cook for 5 minutes. Spoon into 1 1/2 quart shallow baking dish. Top with cheese. Garnish with reserved tomatoes and sliced green onions and sour cream, if desired. Serve with tortilla chips.
Combine first 4 ingredients and boil until clear; add dry jello, lemon juice and food coloring. Cool and pour over strawberries that have been placed in a baked pie shell. Chill. May garnish with whipped topping, if desired.
Crush wafers and add powdered sugar, cocoa and nuts. Mix thoroughly; add the corn syrup and bourbon and mix again. Roll into balls the size of small walnuts and roll balls in powdered sugar. Store in airtight container and refrigerate.
Preheat oven to 350°. Pour oil into 13 x 9 x 2-inch pan. Tilt pan to cover bottom with oil. Put remaining ingredients into pan; stir with fork until blended. Scrape sides and spread batter evenly. Bake for 35 to 40 minutes, until toothpick inserted in center comes out clean. Cooled cake may be sprinkled with powdered sugar, if desired.
Brown beef and onion in saucepan. Add onion, soup, salt, sugar, garlic and oregano leaves. Simmer for 30 minutes.
Mix flour, sugar, baking powder and salt. Add cereal. Combine eggs, orange juice, margarine and rind. Add to flour mixture and mix only enough to dampen flour. Spoon into greased muffin pans, filling 2/3 full. Bake at 425° for 15 to 20 minutes.
Place chicken in 9 x 13-inch pan. Season with salt and pepper. Cover with foil and bake at 350° for 1 1/4 to 1 1/2 hours. Remove chicken and let cool. Leave juices in pan. Shred cooked chicken into bite-sized pieces. Break tortillas into small pieces and mix 1/2 with chicken juices in pan. Mix soups, picante sauce, milk and onion together.
Cut top crust off about 1/4 of the way down the loaf. Mix balance of ingredients together with mixer. Put mixture in the bread; put the top on; wrap well in foil. Bake in 350° oven for 1 hour. Honestly, this doesn't burn or dry out. It's amazing!
Wash and cut potatoes leaving skin on them. Cook just until tender. Drain well, let cool. Add eggs and pickles, mustard and mayonnaise. Mix well. Pour into glass bowl. Decorate with sliced green olives and chives.
Mix the first 5 ingredients with a sauce made of the remaining ingredients. Melt oleo. Add flour. Stir until dissolved. Add other ingredients. Cook until thickened. Mix with chicken mixture and put in casserole dish to reheat later or serve as is. Serves 6 to 8 people.
Soften cream cheese. Add dry jello to cream cheese and mix. Thaw and mash strawberries; drain juice and if necessary, add water to make one cup liquid. (Set aside mashed strawberries.) Bring juice to a full boil. Add cream cheese and jello mixture, stirring until it is dissolved good. Add mashed strawberries, pecans and marshmallows. Mix well and then gently fold in Cool Whip. Pour into tube pan. Refrigerate for 2 hours or until firm.
On stove top in large saucepan, add sugar, milk, butter and cocoa. Bring to boil. Boil for 1 minute. Take off burner, then add peanut butter and oatmeal. Drop onto wax paper by tablespoon; let cool. Makes about 2 dozen.
Boil dates, raisins and prunes in together in water for 5 minutes. Add butter or oleo; set aside. In a bowl, mix eggs, soda, vanilla, salt, flour and chopped nuts. Add fruit mixture to batter. Add cinnamon, nutmeg or cloves, if desired. Bake in a 7 x 11-inch pan at 350° for 25 to 30 minutes. Cool and cut.
Heat milk; add egg yolks (beaten). Combine flour with sugar and cocoa. Cook until thick. Cool. Add vanilla. Pour into baked pie shells. Cool until okay to spread melted peanut butter over. Melt some good quality semi-sweet chocolate pieces with margarine and spread over peanut butter.
Melt the butter in a 2-quart glass casserole dish. Add ground beef and onion. Cook with microwave 4 to 5 minutes, stirring several times. Cook until all pink has left the meat and chopped onion is limp. Add flour and stir well to combine. Add remaining ingredients. Cover and cook for 25 minutes, stirring occasionally. Recipe yields 4 to 6 servings.
Mix all up together. Put half on the bottom of a 9 x 10-inch baking dish. Pour a can of cranberries over the mixture and spread. Put other half of mixture over cranberries. Cook until brown at 350°.
Brown chops and place in a casserole. Mix together water, ketchup, onions, vinegar, Worcestershire sauce, brown sugar and seasoning and pour over chops. Bake in oven at 325° for 1 1/2 hours.
Heat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Mix flour, baking soda, salt and cinnamon in a large bowl. Whisk oil and eggs in another large bowl. Stir in sugar and vanilla. Stir in flour mixture. Then add apples, nuts and raisins. Mixture will be very stiff. Spread into pan. Bake 40 to 45 minutes until top is golden and a toothpick inserted comes out clean. Cool completely on wire rack. Cut into 40 squares.
Mix all ingredients. Place in a large roaster. Cover ingredients with water. Lay a few bacon strips across the top. Cook at 325° for 1 hour or until done.
Mix together above ingredients. Serve with fresh pineapple chunks, fresh strawberries, apple slices (sliced thin) and pear slices (sliced thin).
Cream oleo and sugar.	Add eggs. Mix. Add dry ingredients and milk.	Drop by teaspoonfuls	on greased cookie sheet. Bake 10 minutes at 325° to 350° until lightly browned. You can add walnuts and pecan pieces or even ice cookies after baking and cooled.
Melt together butter or margarine and unsweetened chocolate. Blend sugar into eggs. Add dry ingredients to egg, sugar and vanilla mixture. Pour in melted butter and chocolate. Mix all together and add chopped walnuts or pecans at this time. May need to add more flour if mixture is too runny. Want it somewhat stiff, but too much flour will make cookies dry. Chill overnight, covered. Roll in balls and roll in powdered sugar before baking. Bake 10 to 12 minutes at 350°. (I usually double this recipe when I make it.)
Brown meat with chopped onion, breaking up the meat as it browns. Pour off any grease. Add chili mix. Add tomatoes and tomato puree. Simmer on low heat about 1 hour. You can add beans or serve over spaghetti.
Cream butter and sugar. Add beaten eggs, vanilla, salt, milk and flour, sifted with baking powder. Knead dough.
Combine the first 5 ingredients with the flour; mix in a bowl. Mix 2 minutes on low speed of electric mixer; set aside. Combine flour mixture with the remaining ingredients in a large mixing bowl. Mix 3 minutes with a heavy-duty electric mixer at medium speed. Mix 3 minutes at medium speed. Cover; let rise in a warm place (85°), free from drafts, about 3 hours, or until the dough has doubled in bulk. Punch dough down. Cover and refrigerate overnight.
Melt first 4 ingredients. Bring to a boil for 3 minutes. Remove from heat. Add last 2 ingredients. Spoon on wax paper. Let stand and refrigerate.
Saute onion, celery and carrot in margarine. Cook until soft. Add broccoli and cook 15 minutes. Stir in flour. Add chicken broth and seasonings. Mix together. Simmer 30 minutes. Add milk and heat to serving temperature.