HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground beef and pork (I use sausage) and form balls. Fry meat balls, garlic and onion in olive oil. Brown meat well. Add tomato juice, paste, salt, red pepper and oregano. Simmer 2 hours, covered. Then add cream of mushroom soup and Parmesan cheese. Combine spaghetti (cooked). Pour into a 3-quart casserole dish. Top with green pepper rings. Bake at 350° for 30 minutes. It is not necessary to bake.
Mix first four ingredients. Mix flour, baking powder, soda and salt. Add all together before the last 3 ingredients. Blend all these together and bake at 350° for 10 minutes or until brown.
Put egg whites in small bowl and set aside. Put egg yolks in a separate bowl. Add remaining ingredients. Beat egg whites until stiff. Add to mixture. Bake in a tube pan at 350° for 1 hour.
Mix all together; will be very thick. Spread in greased 9 x 13-inch baking pan.
Cook spinach according to package. Drain well; set aside. Combine cream cheese & butter. Beat on medium with electric mixer until smooth. Stir in spinach. Spoon into lightly greased 1 quart casserole dish. Sprinkle with parmesan cheese. Cover and bake at 350° for 20 minutes. Yield: 6 servings.
Preheat oven to 350°. Lightly grease 1 1/2-quart casserole. Layer half of pie filling and half the dry cake mix. Repeat layers. Pour melted Crisco evenly over top. Bake at 350° for 60 to 65 minutes or until lightly brown. Serve with vanilla ice cream. Yields 4 to 6 servings.
Lightly brown garlic in a little butter or oleo. Add tomatoes and cook until most of juice is gone. Season with salt and pepper.
Dice vegetables and place in pot. Cover with juice from clams and cook until tender. While vegetables are cooking, prepare sauce. Combine melted butter and flour with salt and pepper. Cook for 1 minute and add sugar to half and half. Cook and stir until thick. Add to vegetables and add clams. Heat for an additional 30 minutes on low.
Place crab meat in saucepan with melted butter, celery and onion. Stir until heated. Add flour and milk. Stir to thick enough to spread. Spread on small rye bread, toasted, or wheat crackers.
Cook beets until done; skin and slice. Mix sugar, water and vinegar. Pour over beets and boil 15 minutes. Seal while hot.
Combine sugar, cocoa, milk and butter in a saucepan. Bring to a boil; boil for 2 to 3 minutes at a rapid boil, stirring constantly. Remove from heat. Stir in remaining ingredients, mixing well. Drop by spoonfuls onto waxed paper. Cool.
In a bowl, combine first 4 ingredients. Wash and dry chicken; coat pieces in flour mixture. In a skillet, melt shortening to 1/2-inch depth over medium-high heat. Fry chicken (in batches if necessary) in hot shortening until golden brown on all sides. Return all chicken to pan; cover and cook over low heat until chicken is done, about 30 minutes. Makes 8 servings.
Heat beans thoroughly. Drain. Mix with mushroom soup. Place in casserole. Top with onion rings. Bake at 350° until rings are brown, 40 minutes.
Sift together salt, soda, cinnamon and flour. Mix together the sugar, oil and eggs. Add sifted dry ingredients. Stir in carrots and nuts. Spray with Pam or grease a 13 x 9 x 2-inch pan or make 3 layers. Bake at 325° for 40 to 45 minutes.
Prepare macaroni and cheese dinner as directed on package. Cool. Add remaining ingredients. Mix lightly. Chill.
Wash okra. Cut in 1 inch slices. Combine egg and milk, beating well. Combine flour and cornmeal, sprinkle okra with salt and pepper. Dip okra in egg mixture and dredge in flour mixture. Heat oil to 375 degrees. Place dredged okra in wire basket (just enough to cover bottom of basket).	Place basket in deep fat for 1-3 minutes. Drain and serve.
Cook first 4 ingredients 10 minutes. Layer slices of buttered bread with blueberry mixture in loaf pan. Chill in refrigerator several hours. Slice and serve with whipped cream or Cool Whip.
Mix ingredients together. Melt 1 stick butter. Add half of melted butter into a 13 x 9 x 2-inch sheet cake pan and spread evenly over bottom of pan. Pour corn mixture into pan. Let sit 10 minutes. Bake 30 to 35 minutes at 400°.
In a large pot, brown the turkey with the onion, breaking meat into small bits. Drain off any fat. Add the tomato juice, cabbage, carrots, celery, bouillon cube, salt and pepper. Bring the soup to a boil. Reduce the heat. Cover the pan and simmer for 1 1/2 hours. If the soup gets too thick, add a little water.
Mix and cook together 5 to 8 minutes the raisins, butter, salt, water, sugar and spices. Dissolve soda in a little hot water. Add this to raisin mixture. Add flour until of desired consistency. Bake in 350° oven for about 40 minutes. Use tube pan. Dust with powdered sugar.
Peel and seed avocados and cucumbers. Blend avocados with 1 cup of broth until smooth in food processor or blender. Stir in lime juice. Set aside. Blend cucumbers, remaining 1 cup of broth and chilies until smooth. Combine with avocado mixture. Stir in cream and salt to taste. Serve very cold. Garnish with chives, if desired. Serves 4.
Mix all together with a spoon and pour into a 9 x 13 baking pan. Bake at 350° for about 40 minutes or until cake is done.
Combine sugar and milk in a large, heavy saucepan. Slowly bring to a boil. Cook, stirring, to soft ball stage (238°). Remove from heat and add remaining ingredients. Beat until blended. Pour into a buttered 9-inch pan; cool. When fudge has set, cut in squares.
Drain 2 Cups crushed pineapple. In saucepan place 1 1/2 Cups sugar, add pineapple and bring to a boil and sugar becomes a syrup.
Mix first 7 ingredients, then last 5. Drop by rounded teaspoonful and bake 12 minutes in 350° oven.
Blend flour, baking soda and baking powder together in a small bowl. Combine sugars, butters and vanilla extract; blend well. Slowly pour flour mixture into the sugar mixture until all is mixed well. Roll small balls of cookie mixture into the palms of your hands, then place them on a cookie sheet and press down each ball with a fork. Bake at 350° for 5 to 7 minutes.
Mix all together until smooth. Using melon baller, make small balls. Place on cookie sheet, cover and freeze. Store in freezer until ready to use. Remove from freezer, place on cookie sheet and bake 4 minutes at 450°. Makes about 90 bits.
In frying pan over medium heat, saute mushrooms in butter until limp. Stir in crackers. Turn into well greased 9-inch pie pan bottom and up sides. Melt butter; add green onions. Saute until limp. Spread over crust. Sprinkle cheese evenly over all. In blender whirl cottage cheese with eggs and dash of cayenne pepper. Pour into crust. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes (knife in center comes out clean). Let stand 10 to 15 minutes. Serves 4.
Mix ingredients in a bowl. Pour into casserole dish and cover. Bake at 350° for 1 hour.
Sift salt and flour together in a bowl. Cut in Crisco until crumbly, but not fine crumbs. The larger crumbs make the dough flaky. Add cold water and form into ball. Roll out on floured cloth (I use a clean dishtowel). It should be about the consistency of play dough. Fold dough over in half, ease into pie pan without stretching, trim excess dough or fold under for a thick edge. Flute, prick all over with fork, bake at 425° for about 10 minutes, or until medium brown. If a two crust pie is being made, or one in which the filling cooks with the crust, do not punch holes in your bottom crust.
Combine sugar, milk, cocoa and margarine. Boil ingredients for 2 minutes, stirring constantly. Remove from heat. Add peanut butter, mixing well. Add vanilla and oatmeal. Drop by teaspoonfuls onto wax paper. Let stand 30 minutes. Serve.
Place rice in large bowl with cold water to cover. With your hands, swish the rice around quickly; pour off most of the water. Repeat 6 to 8 times, or until water is no longer cloudy. Cover rice with water; set aside 25 minutes.
Cook broccoli according to package; drain, reserving liquid. Mix soup, cheese and vegetable liquid until melted. Pour over broccoli and mix well. Place broccoli mixture in greased baking dish. Top with buttered crumbs. Bake at 325° for 30 minutes.
Mix the flour and sugar in a bowl. Add the milk and stir together to form soft dough. Turn out on a lightly floured surface and knead 5 to 6 times. Roll out and cut into squares or use a biscuit cutter. Place in pan and turn in margarine. Bake at 450° for 10 to 15 minutes or until golden brown.
Put stewed tomatoes, jalapenos and green chiles in medium size bowl. Using open end of can, chop them together until peppers are chopped in small pieces and tomato chunks are chopped. Add garlic and onions. Mix.
Put chicken in pot and cover with water. Boil until done. Remove bones and skin. Dice meat and put aside. Peel 8 to 10 potatoes. Dice and put in chicken broth. Cook until just about done. Add chicken and about 5 containers of corn. Keep adding until you have the desired amount. Add 1 dozen hard cooked eggs chopped in large pieces. Add salt to taste.
Cream together butter and both sugars until fluffy. Stir in vanilla; add eggs one at a time, beating after each addition. Sift together flour, salt and baking soda; add to creamed mixture. Stir in rolled oats and raisins. Drop by teaspoonfuls about 2 inches apart onto well-greased baking sheet. Bake in moderate oven at 350° for 10 to 15 minutes. Cool on racks.
Pour a little vegetable oil in skillet. Heat and drain off excess oil. Pour in Standard Batter and cook until light golden brown on both sides. We usually eat these rolled with squeezed lemon and sugar on them. Crepes can be stuffed with fruit, veggies, chicken, etc.
Remove crust from bread. Cut bread into cubes. Beat eggs and melt margarine. Mix together eggs, sugar, margarine and flour. Blend. Add crushed pineapple (undrained) and bread cubes. Pour into round, buttered baking dish. Bake, uncovered, at 350° approximately 45 minutes or until it bubbles.
Mix the first 5 ingredients and bake at 350° for 30 minutes in a 9 x 13-inch pan (greased and floured). While cake is still warm, mix the remaining ingredients and cover the cake. Use a fork to make holes in the cake for this to soak in. Later, sprinkle top of cake with sifted powdered sugar.
In large Dutch oven, melt fat. Stir in chopped onion. Cook until pale yellow and soft. Turn heat to low. Leave onion in bottom of pan. Pile shredded cabbage on top. Sprinkle with bouillon. Add sliced apples and pepper. Cut kielbasa into 6 pieces. Slit each piece about 1/3 way through. Place on top of apples. Add potatoes and water. Cover pan. Turn heat on high until water boils, then reduce heat to simmer. After 5 minutes, stir pot. Continue cooking until cabbage is tender-crisp and vegetables are hot.
Combine all ingredients (except oil) in blender and mix well. As blender is running, gradually pour in oil. Blend until dressing is creamy. Refrigerate. Shake well before using.
Bake a pan of cornbread; cool. Boil yellow squash until tender. Drain. Chop well. Boil eggs; set aside. Saute onion, celery and bell pepper until tender. Crumble cornbread in a large bowl. Add all other ingredients except chicken broth; mix well. Add broth to mix to desired consistency. May substitute water for broth (wash out soup cans with it). May add canned chicken (optional). Bake at 350° until done. Serve with cranberry sauce, if desired.
Slice baguette and toast under broiler with olive oil. Set aside. Slice chicken into thin layers. Broil with salt and pepper to taste. Slice thin yellow pepper, tomato and eggplant. Coat with olive oil. Broil and flip over for other side. Spread bread with goat cheese and fill with chicken, pepper, tomato and eggplant. Eat while warm.
Defrost spinach; drain. Squeeze out liquid. Saute spinach in 1/4 cup Shedd's Spread; set aside. Wash chicken breasts; drain and dry. When dry, slice about 1/4 inch under skin across breasts to make a pocket to stuff; set aside.
Drain peas and mash until smooth. Place in a 1-quart microwavable bowl and add remaining ingredients. Microwave on Medium-high for about 4 minutes or until cheese is melted. Stir well and pour into serving bowl. Serve with corn chips or crisp raw veggies.
Place rhubarb in bottom of cake pan. Spread marshmallows over rhubarb. Sprinkle box jello over. Pour mixed cake mix over mixture. Bake at 350° for 50 to 60 minutes.
Mix last 3 items together and pour over chicken. Cover and bake about 40 minutes. Uncover and bake until it thickens and chicken is tender. Serve over your choice of rice.
Combine eggs, oil, sugar and vanilla. Mix well. Combine dry ingredients and add to oil mixture, mixing well. Stir in grated zucchini. Add nuts. Pour into a greased and floured Bundt pan. Bake at 350° for 55 to 60 minutes. Allow to cool for 20 minutes before removing from pan.
Mix yeast, sugar and water. Add enough flour to thicken. Let rise. Sift flour and salt together. Add shortening. Then add yeast batter. Work until it forms a dough. Do not work until hard. Let rise until double. Make into rolls and let rise again. Bake at 400° until brown.
Mix lemonade and condensed milk in large bowl. Add Cool Whip and mix. Pour mixture in pie crust and refrigerate. This can also be frozen.
Fry bacon until crisp. Add onions to pan, frying until they start to brown. Add garlic and rest of ingredients. Bring to a boil. Turn heat down and simmer until sauce thickens.
Mix all ingredients well and refrigerate up to 2 days. Serve with warm bread or bread sticks.
You will need a large pan. Cook chicken until tender. Remove from bone. Use plenty of water up over chicken. Throw away fat and skins. Put lean chicken back in broth. In large mixing bowl, place flour. Stir in broth to make the dough stiff, but good enough to roll out. Cut dumplins with pie cutter in small squares. Drop a few drops of yellow cake coloring in broth and chicken. Drop dumplins in hot broth. Cook slow until done.
Cook cornbread and let cool. Break and crumble in large container and toast 1 loaf of white bread and crumble in cornbread. Cook the chicken or turkey neck and giblets in boiling, salted water until done. Remove giblets and dice finely. Cook 2 1/2 hours.
Make white sauce of butter, flour and milk. Add cheese, stirring until melted. Add mushrooms, peas and eggs. Pour into a buttered casserole. Cover with crumbs and bake in a 350° oven until crumbs are brown. Serves 4.
Cook broccoli until tender; drain. Cook onion and butter. Add mushroom soup; add cheese. Cook 10 minutes on low. Add rice and cook 10 minutes. Chop broccoli in small pieces. Put all ingredients in casserole dish. Bake for 30 to 35 minutes at 350°.
Dissolve gelatin in hot water. Drain cherries and reserve liquid. Add fruit and one half cup cherry juice and other ingredients to gelatin. If desired, nuts and cherries can be folded in when gelatin is partially jelled to place in artistic design. This salad can be chilled in individual molds.
Beat cheese, sugar and rum until smooth. Fold in Cool Whip and pineapple with syrup. Fold together; fill in pie crust and freeze 2 hours or more.
In a 2-1/2 quart pan brown ground beef with salt. Add onion, celery and pepper. Cook about 2 to 3 minutes over medium heat. Add tomatoes with liquid and seasonings. Bring to boil. Simmer for 20 to 30 minutes. Add beans and broth. Simmer 20 minutes. Yield: 6 servings / 4-1/2 cups.
Mix sugar and flour. Cook the next 4 ingredients and bring to a boil. Add next 5 ingredients. Mix well and pour in a 9 x 13-inch pan. Bake at 350° for 30 minutes.
Preheat oven to 375°. In a large bowl cream shortening and sugar. Add eggs. Beat until smooth. Combine dry ingredients. Gradually add to creamed mixture. Mix well. Stir in mincemeat. Drop by spoonfuls 2-inches apart onto greased baking sheets. Bake 8 to 10 minutes. Makes about 6 1/2 dozen.
Put cranberries and apples through food chopper. Quarter whole oranges and lemon. Remove seeds and put through chopper. Add sugar and blend. Chill in refrigerator a few hours before serving. Keeps well in refrigerator. May be frozen.
Combine eggs, milk and seasoning. Mix well. Toss cheese with flour and crumbled bacon. Add to egg mixture. Pour into a 9-inch pie shell. Bake 40 to 50 minutes at 350°. Let stand for 10 minutes before cutting. You can add green peppers, mushrooms and onions if desired.
In a large mixing bowl, combine all ingredients in the order given. Pour into a greased 9 x 13-inch glass pan. Bake in 350° oven for 1 hour.
Work into a dough mixture the margarine, brown sugar, flour, salt, peanut butter, white sugar, egg and baking soda. Put small amount of dough (not even a teaspoonful) into ungreased tassie pan. Push down flat. Do not line the sides of tassie pan. Bake at 375° for 8 to 10 minutes or until brown. Drop peanut butter cup into middle of cookie as soon as they come out of the oven. Let stand 15 minutes before removing from pan. Makes 48 cookies.
In a 2 qt. casserole dish combine 1/2 the onion, soup, sour cream, worcestershire sauce and fold in green beans. Bake uncovered 30 minutes at 350°. Top with remaining onions. Brown 15 minutes more.
Mix cake mix, egg and margarine and use as crust. Bake at 350 degrees for a few minutes. Mix cream cheese, eggs and powdered sugar and spread on crust.
Sift together flour and sugar. Make hole in mix, add eggs, oil, vanilla and milk. Stir until well mixed. Add blueberries. Pour into baking cups and bake at 375° for 25 minutes. Makes 24.
Mix together in large bowl sugar and flour. In a saucepan, bring to a rapid boil the oleo, oil, cocoa and water. Pour over sugar and flour. Mix well. Add sour milk, eggs, vanilla and soda. Mix well. Pour in a sheet cake pan (9 x 13 x 2-inch) and bake 20 to 25 minutes at 400°. Begin making icing 5 minutes before cake is done.
Mix Cool Whip and yogurt. Pour into crust. Chill for 4 hours.
Cook potatoes, celery, carrots, onion and green pepper in butter until tender but not brown. Add chicken broth and pepper. Cover and simmer 30 minutes. Blend together flour and milk; add cheese and parsley. Stir into vegetables and broth. Cook and stir until thickened and bubbly. Serves 8.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, spices and salt; dissolve soda in molasses. Add dry ingredients to creamed mixture alternately with molasses and milk. Spoon into a greased and floured 10 inch tube pan and bake 325° for 1 1/2 hours to 2 hours or until cake tests done. Cool in pan 5 minutes, then turn out on cake rack to cool. Serve with whipped cream or Cool Whip.
In 8-quart saucepan, boil chicken, 1 onion, pepper and 1 tablespoon salt. Reduce heat to low and simmer 30 minutes. Remove chicken. Strain 4 cups chicken broth. When chicken has cooled, remove meat from bones. Prepare spaghetti as labeled, spread out evenly in a greased 13 x 9-inch baking dish. Chop remaining onion and saute mushroom, onion and lemon juice in 2 tablespoon butter. Melt remaining butter in same pan, stir in flour, 2 teaspoons salt, nutmeg and 1/2 teaspoon paprika. Add half and half, chicken and mushroom mixture to chicken broth; heat thoroughly. Spoon mixture over spaghetti. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Wash eggplant and cut 1/2-inch thick slices. Combine egg with water and beat. Dip eggplant into egg mixture, then into crumbs. Saute in oil until brown and tender.
Day 1: Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon yeast and 2 cups warm water until smooth. Cover with loose fitting lid or plastic wrap; allow to stand at room temperature for 8 to 9 hours or overnight. Refrigerate.
Mix together vinegar, salt and sugar. Pour liquid over vegetables. Stir. Let set in refrigerator for 24 hours, stirring once in awhile. Pack in cartons or freezer bags and freeze.
Cut steak with the grain in long strips no more than 1/4-inch thick. Combine meat and soy sauce. Toss to coat evenly. Drain and discard soy sauce. Sprinkle both sides of strips lightly with seasonings. Place strips in a single layer on an ungreased cookie sheet. Bake at 150° for 10 hours (do not allow temperature to go above 150°). Yields 1/4 to 1/2 pound jerky. Store in airtight container.
Melt butter; mix with sugar and eggs. Add sifted flour and baking powder. Add sour cream, baking soda and salt. Mix all well together and add mashed bananas, vanilla and nuts; mix well. Bake in one regular bread pan or two small pans; bake at 350° for 75 minutes (until toothpick comes out clean).
Grease 13 x 9-inch pan. Mix all ingredients well. Bake at 350° for 45 minutes. Serves 8 to 12.
Heat oven to 350°. In a medium mixing bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted oleo and vanilla. Beat until smooth.
Dissolve gelatin in boiling water. Pour into blender. Add cream cheese and cottage cheese. Blend until smooth. Pour into large bowl; fold in Cool Whip. Spread in pie crust. Refrigerate 4 hours. Gently spread on pie filling. Contains 160 calories and 8 g fat.
Sift flour with baking powder and salt. Combine egg and milk. Cream shortening and sugar together; add flour alternately with liquid mixture. Place in greased loaf pan; bake at 375° for 30 minutes.
Heat oven to 375°. Melt margarine. Coat sides and bottom of tube pan with 2 tablespoons of melted margarine. Sprinkle 3 tablespoons of nuts over bottom of pan. Add remaining nuts, sugar, syrup and water to melted margarine. Heat to boiling, stirring; remove from heat. Separate biscuits. Cut each in half. Roll into ball. Place half (20 balls) of balls in pan. Drizzle half of sauce over biscuits. Repeat. Bake for 20 to 25 minutes. Turn out immediately.
Mix sugar and cocoa. Add salt and baking soda. Add flour, hot water, mayonnaise and vanilla; stir well. Pour into 13 x 9-inch or 2 (9-inch) round pans. Bake at 350° about 30 to 35 minutes.
Brown and drain ground meats. While meats are still hot, mix in cheese cubes. Spread mixture evenly on individual bread slices. Place on cookie sheet. Put in a 350° oven for 10 minutes, or until bubbly. Serve individually.
Cut top off peppers and scoop out seeds and membranes; cook in boiling salted water until almost tender. Drain and place in 1 1/2 quart casserole. Meanwhile, panfry sausage; drain. Stir in apple, bread crumbs and egg. Fill peppers with sausage mixture; top with tomato sauce. Cover and bake for 30 minutes at 350°.
Mix all ingredients together. Use 1/4 cup mixture to 1 cup hot water.
Preheat oven to 350°. Spray loaf pans with nonstick spray. Combine flour, baking powder, baking soda and cinnamon; set aside. Whisk together applesauce, sugar, egg, bananas and vanilla. Add dry ingredients; blend well. Pour into loaf pan and bake 50 to 60 minutes. Cool. Contains 150 calories per serving and only .34 g fat.
Spinach can be cooked or use raw; drain thoroughly. Squeeze all water out of spinach and refrigerate. Mix all ingredients. Keeps well for several days.
In 3-quart casserole, stir together bratwurst, potatoes, beans, soup, cheese and onion. Bake at 350° for 45 minutes. Serves 8.
Thaw pastry sheets at room temperature 30 minutes. Preheat oven to 400°. Mix egg and water. Cook bacon in skillet until crisp. Pour off all but 1 Tbsp. drippings. Add mushrooms, onions, garlic and thyme and cook until mushrooms are tender and liquid evaporates. Remove from heat. Stir in Swiss cheese and cream cheese.
Beat cherry pie filling with mixer or blender. Mix together pie filling, crushed pineapple, Cool Whip, Eagle Brand milk and pecans. Refrigerate for 2 hours or more. Serve.
Layer in trifle bowl: 1/2 cake, 1/2 Kahlua, 1/2 pudding, 1/2 Cool Whip, 1/2 candies and repeat.
With wire whisk, mix soup, some water (as thick or thin as you want it) and soup mix. Heat in microwave until warm. Add peanut butter and heat until melted. Use wire whisk again to mix. Salt and pepper chops and pour sauce over. Cover and cook in oven 1 1/2 hours at 350°, for thin chops 1 hour.
Brown ground beef and onion; add rest of ingredients. Bake at 350° for 30 minutes.
Mix first 5 ingredients. Spread on platter. Spread next 3 ingredients over sour cream mixture. Sprinkle shredded cheese on top. Decorate around edge of platter with taco chips. Have bowl of taco chips handy. Enjoy!