HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix hamburg same as family favorite meat loaf. Pat in bottom of pie tins or loaf pan. Bake at 350° until well done. Drain off fat. Put favorite vegetable on top of meat. Fix mashed potatoes and spread on top of vegetable and meat. Pop back in oven until vegetable and potatoes are hot (10 to 15 minutes). Sprinkle with cheese and put in oven until melted. Cut and serve. (I put beef gravy over top!) Meal all in one.
Combine all together in a baking dish.	Bake at 300° for 3 hours or put in crock-pot for 4 to 5 hours or until tender.
Mix together mayonnaise, sugar and vinegar; refrigerate for at least one hour. Mix together broccoli, bacon, onion, sunflower seeds and raisins. Toss in dressing just before serving.
Add salt and pepper to ground beef. Fry until meat juices are absorbed. Add chopped onion, parsley and 4 tablespoons butter; brown well. Add tomato sauce and water and simmer until liquid is absorbed, about 15 minutes.
Cook lasagna noodles in boiling water until all done. Immediately drain in colander. Rinse with cold water; drain. Set lasagna noodles aside.
Pick out a baking pan that you can bring directly to the table. One that's 8-inches square or 10 x 6-inch or 9 to 10-inch round pan or frying pan. Put butter in pan and set in preheated 450° oven.
Combine 2/3 cup sugar, flour and dash of salt in heavy saucepan. In bowl, combine sweetened condensed milk, milk and egg yolks. Whisk into dry ingredients. Cook over medium heat, whisking constantly, until smooth and thickened. Remove from heat. Stir in 2 teaspoons vanilla. Set aside.
In small mixing bowl, combine cheese, sugar and salt. Add 2 tablespoons whipping cream. Beat until fluffy. Whip remaining cream; fold into cheese mixture. Spoon over berries. Makes 1 3/4 cups sauce.
Soften gelatin in 1/2 cup beef broth. Bring remaining broth to boil, pour over gelatin and stir until dissolved. Add sherry and chill until mixture reaches consistency of egg white. Spread bread rounds with 1 tablespoon chicken-liver spread and put on rack over baking sheet. Top each with mushroom slice and a pimiento strip. Spoon gelatin carefully over each, making sure surface is completely coated (any gelatin remaining in pan can be scraped up, melted and reused.) Chill until set. Makes 2 dozen, about 32 calories each.
Preheat oven to 350°. Cream Crisco and sugar. Add eggs, 1 at a time. Cream well. Add flour and milk. Add flavoring. Cook 1 to 1 1/2 hours.
Cream the butter, peanut butter and sugar until smooth. Add flour alternately with water, mixing well. Shape into 2 rolls. Chill several hours or overnight. Slice 1/4-inch thick. Place on ungreased baking sheet and bake at 400° in the oven for 8 to 10 minutes. Makes 3 1/2 dozen cookies.
Mix the first 4 ingredients together. In other bowl, mix remaining ingredients and pour over the apple mixture. No crust needed. Put in a 9-inch pie plate.
Mix together water, yeast, salt, honey, margarine and egg. Add 2 cups whole wheat flour and mix well with mixer. Add 1 cup white flour and mix with mixer. Add other 2 cups white flour, one at a time and stir with spoon, then knead bread by hand. Add additional flour if too sticky. Place in greased pan and allow to rise for several hours or until more than doubled. Put down in rolls and allow to rise again. Cook at 375° for 15 to 20 minutes.
Cook broccoli and diced onion. Drain. Make a white sauce and add cream cheese to melt. Stir sauce through broccoli. Bake at 275° for 45 minutes. Mix butter or margarine with bread crumbs and Parmesan cheese. Sprinkle over top of casserole and return to oven at 275° for 10 to 15 minutes.
Place roast in a baking dish and add remaining ingredients. Bake at 270° until tender. When tender, shred beef with a fork. Serve on rolls or buns. M-mmm!
Mix together all ingredients. Cover and chill 3 to 24 hours. Pour over ice. Serve with a slice of lemon or lime. Serves 8 to 10.
Combine all ingredients in an electric blender; process until smooth. Serve with vegetables. Yields 3 cups (12 calories, 0% from fat per tablespoon).
Mix thoroughly the first 8 ingredients. Chill and roll in small balls and roll in sugar and cinnamon. Place on ungreased cookie sheet and bake for 8 minutes at 400°.
Combine biscuit mix, egg, sugar, milk and butter; mix until well blended. Fold in bananas. Place batter in greased muffin tins; sprinkle with topping. Bake at 375° for 20 to 25 minutes.
Mix all ingredients together and chill. Use more curry if desired for taste. Good served with licami.
Cut chicken into pieces; cut each breast half into halves. Arrange chicken, skin sides up and thickest parts to outside, in oblong baking dish, (12 x 7 1/2 x 2-inch).
Combine tuna, soup, egg yolks, crumbs, onion, parsley and lemon juice. Fold in egg whites. Turn into well-greased loaf pan. Bake at 350° for 45 minutes or until center is firm.
Heat oven to 350°. In an ungreased 9 x 9 x 2-inch square pan, stir together flour, white sugar, 2 tablespoons cocoa, the baking powder and salt. Mix in milk, oil and vanilla until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa, which has been well blended. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes.
Sprinkle meat with 1/4 teaspoon garlic powder. Broil. Cook onion, green pepper, herb and remaining garlic powder in oil until tender-crisp. Drain tomatoes, reserving juice. Combine juice and cornstarch; add to vegetables. Cook, stirring, until thickened. Add tomatoes; heat. Slice meat; top with vegetables. Serves 4.
Mix together and put in greased 9 x 13-inch pan. Top with cheese. Bake at 350° for 40 to 45 minutes. Can be made the night before and refrigerated to bake in the morning.
Bring soup bones and 3 quarts of water to a boil. Reduce heat. Simmer, covered, for 1 hour and 30 minutes. Add remaining ingredients. Simmer, covered, for 30 minutes or until vegetables are tender.
Preheat oven to 375°. In a small bowl, toss together 1 1/2 cups cheese, squash and flour. Place in pie shell. Spoon 1/2 cup salsa over top. In medium bowl, whisk eggs and evaporated milk. Pour into pie shell. Sprinkle with remaining cheese. Bake for 50 to 55 minutes. Cool 15 minutes before serving.
Mix dough. Roll into small circles. Add 2 tablespoons fruit, sweetened. Shape into half moons. Fry to golden brown on both sides in butter flavored shortening. While hot, pour glaze over both sides.
Mix together all ingredients. Dip apples, bananas, oranges or any other fruit to your desire.
Pour boiling water over dates and let cool a few minutes while you mix other ingredients in a large mixing bowl.
Beat egg whites and salt until stiff. Slowly beat in sugar until dissolved. Add vanilla. Crush corn flakes slightly with hands. Add flakes and coconut and blend in. Drop on cookie sheets covered with brown paper from grocery bags. Bake at 325° until set and slightly browned. Place wet kitchen towel on counter and slide paper and cookies onto it. Wait for 1 minute and lift cookies to rack to cool.
Place in big roaster or kettle and bake at 350° for 3 to 4 hours or to desired thickness. Stir as needed (can use cloves in place of allspice).
Drain asparagus; reserve liquids. In heavy saucepan, melt butter. Add flour and seasonings. Gradually add 3/4 cup asparagus liquid and milk; cook until thickens and it is smooth. Stir constantly. If too thick, you can add a little more milk or asparagus liquid. Remove from heat. Butter a medium size casserole. Layer asparagus spears, egg slices, cheese and almonds, repeating layers until ingredients are used. Spoon sauce over all and sprinkle with crumbs. Bake at 350° for 20 minutes until brown and bubbly.
Cream butter, Crisco, and sugar until light and fluffy. Add eggs. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in extracts. Spoon mixture into prepared 10-inch tube pan. Bake at 325° for approximately 1 hour and 20 minutes or until cake tests done. Add glaze if desired. Cool in pan 10 minutes before turning out.
Melt butter in large skillet. Combine flour and paprika. Dip chicken pieces in lemon juice, then coat with flour. Sprinkle lightly with sesame seed. Brown in butter, turning to brown all sides. Add mushrooms and sherry. Cover tightly and cook over low heat for 20 minutes or until chicken is cooked through.
In large saucepan or soup pot, combine chili sauce, ketchup, jelly, brown sugar, lemon juice and onion. Warm over medium to low heat. In a large bowl, mix ground beef, salt, tomato sauce and bread crumbs. Roll mixture into small meatballs. Add meatballs to sauce gradually and cook over medium heat for 35 to 40 minutes or until done, turning carefully from time to time so the meatballs don't break up. Refrigerate overnight to let flavors "marry". Skim off any fat that settles on top. When ready to serve just rewarm.
Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 to 4 hours. Melt butter; stir in lemon juice, garlic salt and tarragon. Cook over low heat for 5 minutes, stirring occasionally. Place chicken on grill over medium coals; baste with sauce and grill 50 to 55 minutes or until done, turning and basting every 10 minutes. Yield: 4 servings.
Brown meat and drain. Add mushroom soup, tomatoes and beans to meat. Mix together. Place a layer of tortilla chips in baking dish, then meat mixture, then cheese, then add another layer and top with cheese. Bake in oven until cheese is melted.
Saute onions and bell peppers in oleo until soft. Add tomato sauce and continue cooking until transparent, stirring often. Add soups and crawfish. Simmer 30 minutes with lid on. Serve over hot rice.
Cook the frozen mixed vegetables. Cook the turkey or chicken until done but not brown. Add to cooked vegetables. Add the onions, chef's season, V-8 juice and rice. Simmer for about 1 hour. Can freeze and reheat. Gets better each time.
Cream together first 2 ingredients. Mix in remaining ingredients. Put in 14 x 9-inch greased pan and bake in oven at 325° for 30 minutes. Let cool in pan.
Brown sausage in oil, lower heat and add onion. Cook until onion is soft. Drain grease and add tomatoes and corn. Simmer 15 minutes.
Cut kielbasa sausage into bite size chunks. Cook hamburger and drain. Return to pan; add kielbasa and sausage. Cook and drain. In a Dutch oven, add all meats, onion, pepper, pepperoni and mushrooms. Cook together for 30 minutes. Add sauce and simmer for 3 hours.
Combine the flour, sugar, baking powder and baking soda. Melt the butter, cool slightly, then beat in the eggs. Add the buttermilk to the egg mixture and blend well. Pour the liquid into the dry mixture. Mix sparingly until just barely combined. The batter will be thick. Heat a nonstick griddle. Drop large spoonfuls of the batter onto the hot griddle. Fry until brown on the bottom, flip, then brown on the other side. Makes 8-10 pancakes. Good with a topping of 2 large apples (peeled, cored and sliced.) Saute in a little butter and water with cinnamon and brown sugar.
Sort and wash beans in 10 to 12 cups water. Boil beans for 3 minutes. Remove from heat; cover and let stand 4 hours. Discard soaking water. Add broth, 2 cups water, ham hocks and bay leaf. Bring to boil. Cover; reduce heat and simmer 1 1/2 hours. Add onion and remaining ingredients, except lemon slices. Simmer 1 hour. Remove ham hocks. Discard bone and fat. Return ham to soup. Simmer 1/2 to 1 hour. Remove bay leaf. Mash some of the beans against the side of kettle with wooden spoon. Garnish with lemon slices.
Slice onions and separate into rings. Combine water, sugar and vinegar. Pour over rings and chill at least 3 hours. Drain. Stir in mayonnaise and celery seed. Serve on lettuce. Serves 4.
Prepare pasta according to package direction; drain. Melt butter or margarine in saucepan over medium heat. Add garlic and scallions. Add flour and stir constantly until paste is formed. Add egg substitute and milk, stirring constantly. Cook, stirring, until mixture thickens slightly. Toss mixture with pasta in a large bowl. Stir in grated cheese, salt and pepper; garnish with parsley and sage, if desired. Serves 6.
Dissolve gelatin in water, add juice, salt and vinegar. When gelatin starts to set, beat until foamy, then add cottage cheese, pineapple and salad dressing. Mix thoroughly. Stir in walnuts and celery. Chill.
In a mixing bowl, combine dry gingerbread mix, prepared mincemeat and water; beat smooth. Spread in greased 13 x 9 x 2-inch baking pan. Bake at 350° for 25 to 30 minutes. Cool. Spread with lemon frosting. Cut into bars. Decorate with sliced gumdrops. Makes 24 bars.
Brown ground meat. Add to remaining ingredients in crock-pot. Cook on low for 2 hours or more.
Mix onion, celery, bell pepper, carrots, cucumber, radishes, tomatoes, salt, pepper, garlic powder and bacon. Put your Miracle Whip and Ranch dressing, then your cornbread; toss.
Combine cauliflower, broccoli and onion; toss well. Combine remaining ingredients, mixing well. Pour over vegetables. Let stand in refrigerator overnight. Serves 6 to 8.
Brown meat in margarine until done with seasonings. Add tomato sauce; cook noodles and drain. Add to meat and let cook slowly for 20 minutes or so. Cut up green onions, tops and all. Mix these with softened cream cheese and add sour cream.
Saute the chopped onion and chopped bell pepper in the margarine. Mix all ingredients together and bake at 350° for 20 minutes. Can put grated cheese on top or put lid on before putting in the oven.
Cover potatoes with water and cook until tender. Add milk, butter and parsley. Cook for 15 minutes. Serves 4.
Choose your own flavor. Mix all ingredients together; add enough flour to make a soft dough. Drop by spoonfuls on cookie sheet or add more flour and roll them out. Bake in hot oven at 400° to 500°.
Mix dry ingredients together; blend in melted butter. Press two-thirds of mixture into a lightly buttered 8-inch square cake pan. Cover with pie filling. Sprinkle with remaining Maypo mixture. Bake in preheated 350° oven for 30 to 35 minutes, until lightly browned. Cool; cut into squares. Serve topped with ice cream or whipped cream. Makes one 8-inch square.
Heat oven to 350°. Slice apples; divide the apples between two 10-ounce custard cups. Sprinkle water over apple slices. Mix flour, sugar, margarine and cinnamon with a fork until crumbly; sprinkle over apples. Bake until the top is light golden brown, 25 to 30 minutes. Makes 2 servings.
Cook elbows and drain. Place in buttered casserole. Melt butter in double boiler. Add flour, salt and pepper and blend. Add milk slowly until sauce thickens. Cut cheese into cubes; add to sauce. Stir constantly until cheese has melted. Pour cheese sauce over elbows and top with bread crumbs. Bake at 350° for 30 minutes.
Combine all the ingredients and mix well in a large pan. Cook over medium heat, stirring constantly, until dough clings together in a ball. Cool and knead. Store in an airtight container.
Layer in greased 9 x 13-inch pan: white bread, sausage and cheese. Blend together and pour over the layers: milk, salt, eggs, mustard and pepper. Refrigerate overnight. Bake at 350°, uncovered, for 45 minutes.
Secure 1 large elephant. Kill, clean and cut into small cubes. This will take about 2 months. Put in a large kettle and simmer over kerosene heat at 465° for 14 weeks. Make gravy to cover. This will feed 3,685 people. If more meat is needed, add 2 rabbits. But use only if necessary as few people care for hare in their stew!
Place rice in bottom of a large shallow baking dish. Pour chicken over rice. Season with salt and pepper. Dot with butter. Add mushrooms. Sprinkle onion soup mix over all. Dilute mushroom soup with a little water and spoon over each breast. Sprinkle with paprika. Bake, uncovered, for 1 hour in 350° oven. Then cook, covered, for 1/2 hour longer.
Mix dry ingredients into bowl. Add egg, milk and shortening. Beat with eggbeater until smooth. Pour into greased 8-inch baking pan. Bake at 425° for 20 to 25 minutes. Yields 6 servings.
Melt the oleo and saute the onions until clear. Layer the onions with the crackers. Sprinkle cheese on each layer. Bake at 325° for 30 minutes, uncovered.
Roll out crescent rolls from package, pressing out all perforations. Spread lightly with mustard. Spread sausage over dough. Roll up like a jelly roll. Bake at 350° until golden brown. Slice into rounds.
Mix ingredients well. Use 2 to 3 teaspoons in cup of boiled water. Placed in decorative jar makes nice gift. Some folks say it even cures their cold!
Fondue Dippers: Apple, pear, peach, banana and cherries brushed with lemon juice to prevent browning; strawberries, pineapple chunks and mandarin oranges (fruit should be well drained); Ladyfingers, pieces of pound or angel food cake, nuts or marshmallows.
Spray a slow cooker container with butter flavored cooking spray. In the cooker, combine the chicken soup and sour cream. Stir in chicken, mushrooms and onion. Add uncooked macaroni. Mix well. Cover and cook on low for 6 to 8 hours. Gently stir again just before serving.
Cook macaroni in salt water. Cool. Add shrimp and crushed pineapple. Toss with mayonnaise. (Can add more mayonnaise if not enough for you.)
Cook meat and onion together, breaking it up into pieces. Drain off fat. Add rest of ingredients and simmer over low heat, covered, approximately 30 minutes. Serve on hamburger buns.
Combine milk, water and butter in saucepan. Heat over low heat until liquids are warm. Pour into bowl and add sugar, salt, yeast and 1 1/2 cups flour. Beat 2 minutes at medium speed. Add 1/2 cup flour and beat on high speed 2 minutes. Stir in additional flour to make soft dough. Turn onto lightly floured board and knead 5 minutes. Place in greased bowl, turning to grease top. Cover and place on 98° pan of water to rise for 15 minutes. Turn dough onto floured board. Divide in half and shape as desired. Let rise 15 minutes. Bake at 400° for 15 minutes.
Heat oven to 350°. Mix sugar and oil. Add sifted dry ingredients and carrots. Add eggs, one at a time, beating well after each addition. Add nuts and blend well. Pour into oiled loaf pan. Bake for 55 to 60 minutes. Cover cake with foil during first 20 minutes of baking to prevent cracking.
Mix together first 6 ingredients by hand or mixer. Add remaining ingredients. Make into balls the size of a walnut. Dip glass into sugar and press cookie flat. May use red or green sugar to decorate if you make them for Christmas. Bake at 350° to light brown. They melt in your mouth.
Make sausage into equal patties. Take each patty and completely wrap 1 boiled egg. Do all 6 patties in this manner. Roll each one in flour and fry on all sides until browned all over. Really tasty and different.
Make the cornbread. Crumble into small pieces and spread in a 9 x 13 dish. Pour the pinto beans over the cornbread. Spread the bell pepper over the pinto beans. Spread the onion over the pepper. Spread the tomatoes over the onion. Mix the Ranch dressing and pickle juice together and pour over salad. Sprinkle bacon bits or real crumbled bacon on top. Serve at room temperature or cold.
Beat egg whites until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add flavorings; mix well. Fold in pecans and chocolate chips. Drop by heaping teaspoon onto an aluminum foil lined cookie sheet. Place in a 350° oven. Turn oven off. Let stand for 8 to 10 hours or overnight (do not open oven). Store in airtight container. Yields 4 dozen.
Crumble cornbread in large baking pan (9 x 13). Mix all ingredients with cornbread. Refrigerate.
In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags; stir in sugar and cool. In a large pitcher combine tea with remaining ingredients; chill. Serve with ice chunks or crushed ice.
Melt stick of butter and mix half of the butter with sugar. Add remaining ingredients and pour into buttered pan. Pour remaining butter over batter, then sprinkle heavily with brown sugar and cinnamon. Bake at 350° for 20 minutes.
Mix all ingredients well as listed. Cool or chill if possible, about 1 hour. Bake at 350° for 8 to 10 minutes. Do not overcook as cookies don't brown much. Let cookies sit on cookie sheet for at least 5 minutes before placing on cooling rack.
In a quart saucepan, combine sugar, syrup and water. Bring to boil over medium heat. Reduce heat; cook until candy thermometer reaches 280° or candy forms a ball when dropped in cold water. Remove from heat. Add salt. Pour over popcorn; stir to coat well. Shape into balls with buttered hands. Makes 12 popcorn balls.
Line a 9 x 13-inch casserole dish with 1/2-inch of one vegetable (celery, broccoli or asparagus). Cut chicken in strips. Mix flour, salt, pepper and paprika. Roll chicken in flour mixture, then brown chicken in butter. Lay chicken on top of vegetable. Mix cheese, soup and half and half and pour over chicken. Top with slivered almonds and bake at 350° for 45 minutes.
Combine all except potato chips. Mix well. Pour into a 9 x 13-inch pan. Top with chips. Bake at 350° for 40 minutes to 1 hour. Serves 10 or more.
Mix jello and cream cheese with water. After it thickens, add pineapple and nuts; fold in Cool Whip. Chill and keep in refrigerator.
Lightly saute onion, bell pepper and pimento pepper in 1 cup of margarine over medium heat. Then add Cheez Whiz, broccoli, Minute rice and mushroom soup. Mix all together. Bake at 350° for 30 minutes.
Thaw deep dish pie shell and bake 10 minutes. Mix beans and picante sauce, spread 1/2 mixture on bottom of pie shell. Brown meat and add seasoning as directed on package, spread 1/2 mixture on top of bean mixture along with one cup of cheese. Add a layer of Tostitos, then repeat first two layers. Make circle on edge of top of pie with chopped green chiles. Bake 20 to 25 minutes at 350°. Sprinkle with chopped tomato. Freezes well.
Use toothpicks to hold bacon slices onto roast. Slice 2 to 3 holes in meat and put in elephant garlic, then sprinkle with pepper. Put teriyaki sauce, liquid smoke and onion (cut into quarters) into a roasting bag with the beef and cook until done by meat thermometer.
Sift flour into a large bowl. Make a hole in the center. Dip up a small portion of the flour in the sifter. Add the soda, baking powder and salt. Sift together into the hole made in the flour. Pour in the peanut oil and buttermilk; mix to a dough stiff enough to roll out into small round pieces. Place enough fruit on the circle to fill one side. Turn the other side over. Press down with a fork. Fry in hot oil.
Crush wafers fine with a rolling pin. Add butter, lemon juice and 1 tablespoon sugar. Mix well. Press firmly on bottom and about half way up sides of a 9-inch spring-form cake pan. Beat cheese until softened. Add egg yolks and mix well. Add 1/2 cup sugar, the flour and salt. Blend. Beat in milk and vanilla. Beat egg whites until foamy. Add 1/4 cup sugar and beat until stiff, but not dry. Fold carefully and thoroughly into first mixture. Pour into crumb-lined pan. Bake at 350° for 50 minutes or until firm. Cool. Remove sides of pan.
Combine first 6 ingredients. In a small bowl, combine last 7 ingredients. Make a well in flour mixture. Add wet ingredients. Stir just enough to mix. Bake in a 350° oven for 20 to 22 minutes. Makes 12 muffins.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Stir in chocolate chips. Spoon into pie crust. Chill until set, at least 4 hours.
Mix sugar, soda, milk and syrup. Pour into a 2-quart boiler and let reach a soft ball or 238°. Add butter and vanilla, then beat until it is thick enough to drop from a teaspoon.
Slice tofu 1/4 to 1/8-inch thick. Cut broccoli florets about 3/4-inch long. Peel carrot and broccoli; stalk should be sliced diagonally. Cut pepper into 1/2-inch pieces.
Combine crumbs, 1/4 cup sugar and margarine. Press onto bottom of 9-inch spring-form pan.
Brown hamburger, drain. Add onions and brown. Add sliced zucchini (cut in bite sizes). Cover and steam until zucchini is hot through but crisp. Add sliced tomatoes, steam until tender. Add diced or cut up cheese. Cover until melted. Season to taste. Serves 4.
Cook over low to medium heat until thickened. Add 3/4 c shredded coconut and 1 c chopped pecans. Beat until cooled. Spread over cooled chocolate cake.