HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak bread crumbs in milk for 5 minutes. Add ground meats, eggs, onion, 1 1/2 teaspoons salt, allspice and nutmeg and refrigerate, covered, for 1 hour. Shape into balls and bake for 15 minutes or until browned. Put in crock-pot. Add 1/2 can of beef consomme, pepper and remaining salt. Cover and cook 4 to 6 hours on low, 2 to 3 hours on high.
Combine all ingredients and mix well. Bake at 350° for 45 minutes or until cake tester comes out clean. Bake in loaf pans.
Mix vegetables, soup and seasonings together and put into a Pyrex dish. Melt butter and mix with crackers and almonds and sprinkle on top of vegetable mixture. Bake at 350° for 1 hour.
Thaw frozen shrimp. Place shrimp in boiling salt water. Cover and	simmer	about 5 minutes or until shrimp are pink and tender. Then drain. Peel shrimp, leaving the tail section of the shell on. Remove sand veins and wash.	Chill.
Combine first 4 ingredients in a large bowl. In a 9 x 13-inch baking dish, melt butter and pour off excess, reserving it for later use. Put chicken mixture in baking dish. In medium bowl, mix reserved butter, Bisquick and milk with an electric mixer. Mixture will not be smooth. Pour batter over chicken. Bake for 1 hour at 350°. Cut in squares to serve. Yields 8 servings.
Cream butter and sugar. Add eggs one at a time, beating after each. Combine flour, baking powder and salt. Add alternately with milk and flavors to butter mixture. Pour into a greased and floured 10-inch tube pan and bake at 325° for 1 1/2 hours or until cake tester comes out clean.
Cream the cream cheese and margarine together; add 1 egg at a time. Add vanilla flavoring, sugar and then flour. Pour all into a greased tube pan and bake at 350° for 1 to 1 1/2 hours, until done.
Mix horseradish with cream cheese. Spread dollop of mixture on slices of ham or luncheon meat. Roll up. Secure with toothpicks and chill several hours. Before serving, slice into bite-sizes. Good served with Fritos.
Cook sugar, corn syrup and water over low heat until sugar is dissolved; then cook without stirring to 255° (hard-ball stage). Remove from heat and pour, beating constantly, in a fine stream into egg whites. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and pecans. Drop quickly from tip of teaspoon onto waxed paper.
Chop cheese, peppers, onions and tuna real fine. Add olives, butter and tomato sauce and mix. Cut off tops of rolls and remove centers. Fill with mixture and wrap each roll in heavy waxed paper. Twist ends securely, place in paper bag and heat in slow oven (300°) for 20 minutes. Serve at once. Serves 9 to 12.
Brown meat; drain off fat. Combine all ingredients, place over top of meat. Cover and bake 2 hours at 350°. Remove cover, bake 1/2 hour more. Can use lamb riblets or chicken legs also.
Butter a 10 x 6 1/2 x 1 3/4-inch glass baking dish. Adjust rack 6 to 7 inches above bottom of oven. Preheat oven to 350°. Toast bread lightly, then spread with butter while warm. Cut slices in halves. Fit neatly in baking dish, overlapping. Scald milk. Beat eggs in a 2-quart bowl. Stir in salt and all but 2 tablespoons of sugar, then hot milk, then vanilla. Pour over toast and let stand for 10 minutes, pressing down on toast lightly to absorb milk mixture. Blend cinnamon with remaining sugar and sprinkle over top. Bake directly on oven rack, 25 to 30 minutes, or until pointed knife inserted in center comes out clean. Serve warm or cold.
Beat eggs. Add sugar, butter, flour, milk and vanilla. For egg custard, pour into pie shell and bake 45 minutes at 350°. For coconut, follow steps and just add coconut to ingredients.
Make roux with flour and oil. Add all other ingredients except pie shells. Season to taste. Cooke 1 hour. Add mixture to 2 pie shells. Top with other 2 pie shells. Bake at 400° for 30 to 45 minutes.
Heat all ingredients over low heat. Add 2 pounds cubed Velveeta cheese and heat until just melted. Remove from heat. Refrigerate leftovers.
Cream margarine and sugar. Add vanilla and lemon juice. Add eggs, one at a time, beat well after each egg. Add bananas. Sift flour, salt, baking powder and soda together. Add flour mixture to banana, mix alternately with sour cream. Fold in nuts. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 to 55 minutes.
Brown ground beef with taco seasoning mix. Simmer 5 minutes. Drain. Tear lettuce into bite size pieces and place in large bowl. Add tomatoes, onions, chips and Cheddar cheese. Add meat mixture. Toss gently to mix. Serve with taco sauce and/or sour cream. Yield: 8 servings.
Wash yams. Place in large saucepan. Cover with boiling water. Add 1 teaspoon salt. Bring to boiling; reduce heat and simmer, covered, 35 to 40 minutes or until tender. Drain potatoes; let cool. Peel. Meanwhile, preheat oven to 350°. Remove pulp from oranges (could use a grapefruit knife). To potatoes, add sugars, orange peel, orange juice, margarine, nutmeg and vanilla. Pile in orange halves. (For a decorative touch you might cut a zigzag design in top edge of orange shell with kitchen scissors.) Pile in orange halves. Warm potatoes in oven. Put a marshmallow on each orange half and heat until brown.
Preheat oven to 400°. Grease 2 cookie sheets. Mix together flour, baking powder and salt. In large bowl, using electric mixer at medium speed, beat butter and sugar until light and fluffy. Beat in egg. Reduce speed to low and gradually beat in flour, oats and zest. Stir in raisins and nuts.
Sift dry ingredients together. Slowly add water, stirring until well blended and doughy. Divide into 12 patties; flatten thinly between 2 sheets of waxed paper. Place 2 teaspoonfuls meat mixture on each patty. Fold diagonally and seal. Brown in hot oil, turning once. Serve hot. Yields 6 servings.
Make 4 patties from hamburger and lay on a large square of aluminum paper. Sprinkle 1/4 of potatoes, onions and carrots over patty. Put a couple spoons of margarine on top. Sprinkle with salt and pepper. Wrap well and pinch corners. Put into a preheated 350° oven for 1 hour.
Dredge chops in mixture of the flour, salt, dry mustard and onion powder. Brown chops in oil in skillet. Place browned chops in crock-pot. Add soup (no water). Cover; cook on low for 6 to 8 hours or on high for 3 1/2 hours.
Mix Crisco and sugar until fluffy. Add eggs and beat again; add baking soda, flour and vanilla. Mix (will probably need to use hands). Put in refrigerator overnight. Take out a little while to soften, then roll into balls (size of quarter). Put on greased cookie sheet, press flat with a potato masher and cook at 325° until light brown. Makes a lot of cookies.
Wash berries and set aside 4 small nicely shaped ones for garnish. Stem and core the remaining berries and cut them into thick slices. Sprinkle with sugar. How much sugar will depend on how sweet the berries are, the bourbon and the orange zest. Cover and set them aside to marinate for half an hour. Mash the berries to a pulp with a potato masher. (Do not use a blender or food processor; both machines will liquify them.)
Mix the vinegar and sugar on stove until dissolved, not boiling. Add the oil and pour over rest of ingredients. Will keep for 2 weeks in refrigerator. Serves 20. Great for holidays.
Put all ingredients in pie pan. Stir with fork. Press out into pie pan and bake at 350° until golden brown.
Cook squash and onion until tender; drain. Add margarine and mash. Mix rest of ingredients to squash mix and pour into casserole dish. Top with bread crumbs, if desired, and bake at 350° for 40 minutes.
Cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in flour. Place half of the dough in a cookie press, using the ribbon plate. Press strips onto ungreased cookie sheets.
Mix all ingredients and beat well. Pour into a greased Bundt or tube cake pan. Bake at 350° for 45 minutes.
Put all ingredients in crock-pot and cook on slow for 1 hour or until ready to eat.
Lightly grease bottom of jelly roll pan and spread crescent rolls (about 1 1/2 cans). Bake 15 to 20 minutes until brown. Flatten with a spoon as baking. Mix cream cheese, dressings and seasonings and spread on cooled rolls. Add veggies and press into mixture. Add cheese and cut into squares.	Serve.
Mix flour, oil and salt and pepper to taste. Drench chicken pieces in mixture. Sprinkle with paprika and bake at 350° for 1 1/2 hours.
Grease pans. Cream butter with the sugar; add the eggs and beat well.	Add the mashed bananas, stirring to blend. In a separate bowl, sift together the dry ingredients. Fold the dry ingredients into the batter, mixing well.	Add the nuts. Pour the batter into the pans and bake in a 350° oven for 50 to 60 minutes or until done. Makes 2 or 5 small loaves.	For muffins, fill 12 muffin cups 3/4 full and bake in 350° oven for 35 to 45 minutes.
Saute onions in 2 tablespoons margarine until tender, about 5 minutes. Stir in ground beef; saute until brown. Mix in broth, catsup, Worcestershire sauce, mustard, salt and pepper. Pour mixture into greased 9-inch square baking dish. Spread mashed potatoes over meat mixture, sealing to edge of dish. Run fork over potatoes for rippled surface. Preheat oven to 400°. Bake until potatoes are brown, about 30 minutes. Serves 6.
Bake cake according to directions. Mix cream of coconut and milk. Pour on hot cake (poke holes in cake). Cool completely. Top with Cool Whip. Sprinkle coconut on top. Very moist and delicious.
Mix dry ingredients and butter with nuts. Make walnut sized balls and bake at 275° for 1 hour. Roll in confectioners sugar twice, once when hot, then again while warm.
Mix the first 4 ingredients. Spread over ham slices. Roll lengthwise; cut into pinwheels. Secure with toothpicks.
In medium casserole dish, line bottom of dish with dried beef. On top of beef, place chicken breast, side by side (leaving about 1/2-inch space between each). This will make it easy to serve later. Fold together sour cream and mushroom soup. Pour this mixture evenly over chicken. Now sprinkle on layer of bacon bits. Place, uncovered, in 350° oven for 45 minutes.
Sift together flour, cream of tartar, baking soda and salt. Set aside. Cream together with electric mixer the shortening, sugar, eggs, and vanilla. Add mashed ripe bananas and walnuts to creamed mixture. Mix in dry ingredients. Grease and flour two loaf pans. Divide mixture in half. Bake at 350° for 40 minutes.
Combine flour and sugar. Heat butter, Coke, cocoa and marshmallows to a boil. Pour over sugar and flour mixture; mix well. Add buttermilk, eggs, soda and vanilla; beat well. Pour in greased and floured 13 x 9 x 2-inch pan. Bake 30 to 40 minutes at 350°. Ice while hot.
Layer first 4 ingredients. Mix sugar with mayonnaise and spread over vegetables. Top with cheese. Sprinkle with bacon bits. Make a day ahead and refrigerate.
In a large bowl, cream the sugar and shortening. Then add the egg and mix well. Next, add the vanilla, baking powder, soda and salt and mix well. Add the milk and mix well again. Add enough flour to make a soft dough that will roll easily. Roll and cut with a round cookie cutter (perhaps 2 1/2 inches). Dough should be rolled out to at least 1/8-inch thickness. Have the dough chilled and the board very lightly floured for rolling.
Mix the first 8 ingredients and form into a loaf. Put in Dutch oven and place potatoes (quartered), sliced carrots, green pepper, onion, celery and the tomatoes around meat. Cover vegetables with water and bake at 350° until done.
Preheat oven to 350°. Spray pan with nonstick spray. In bowl, combine cheeses, eggs and spices. Mix well. Take cooked noodles and spread cheese in middle and fill. Roll noodles and place in dish. Spoon sauce over noodles and sprinkle with Parmesan. Bake 35 to 40 minutes and garnish with parsley.
Sift together flour and sugar. Add shortening and 1/2 of milk; beat for 2 minutes. Add remaining milk, flavoring and unbeaten eggs. Beat another 2 minutes. Pour into 2 layer cake pans which have been greased and floured. Bake for 30 minutes at 325°. Cool and frost.
Peel and cut potatoes into large chunks. Cook potatoes with margarine in 3 cups of water until just done. Add green peas the last 6 minutes of cooking. Remove from heat. Combine cornstarch with 1 cup of cold water, stirring until smooth. Add to peas slowly while stirring. Stir until blended. Return to medium heat just until sauce is desired consistency. Serves 4 to 6.
Boil chicken pieces in large pan of water. Salt to taste and add garlic (for seasoning). After chicken is cooked, remove and debone; set aside.
Preheat oven to 400°. Clean mushrooms and separate stems. Chop stems and mix with Swiss cheese. Place mixture in a mushroom cap. Sprinkle with Hi-Energy Soup Supplement and a small amount of water over each mushroom. Bake for 5 to 10 minutes. Yield: 2 servings.
Cook chicken until tender in 5 or 6 cups water; drain. Remove meat from bones and cube. Discard skin and bones. Crush tortilla chips and spread in a 2-quart casserole. Add chicken. Blend remaining ingredients except cheese. Pour over chicken; top with cheese. Bake in a 350° oven for 40 minutes.
Sift together the flour, salt and baking powder. Add milk and salad oil, stirring quickly and lightly until mixed. Do not beat. Saute onion. Add tomato juice. Bring mixture to a boil. Drop in dumplings and simmer 10 minutes with the lid off, then 10 minutes with the lid on. Serve dumplings in tomato and onion juice sauce.
Mix sugar, milk, marshmallows, margarine and salt in a large saucepan. Bring to a boil. Cook for 5 minutes, stirring constantly. Add chocolate chips, vanilla and peanuts. Mix well and drop by teaspoons onto wax paper. Store in airtight container.
Soak bread crumbs in hot milk. Combine ingredients, folding in egg whites last. Place in a loaf pan. Bake at 350° for 1 hour. Serve with creamed peas over the sliced salmon.
Melt oleo, oil and marshmallows in pan over low heat. Cook for 1 minute, stirring often. Add popped corn, peanuts and M&M's to mixture. Mix together and put into greased pan. (May use tube or oblong.) Allow to set about 1/2 hour. Turn onto dish and refrigerate.
Put roast in crock-pot. Mix mushroom soup, water and onion-mushroom soup mix together. Pour over roast and cook on high about 6 to 8 hours (depending on size of roast).
Cook enough chicken breasts to make at least 3 cups chopped chicken. Reserve liquid. Cook 1 package Uncle Ben's chicken flavored rice, using broth for liquid. Add 1/3 cup mayonnaise mixed with 3/4 teaspoon curry powder, 12 stuffed, sliced olives and 3 cups chicken (chopped). Cut artichokes in half and line bottom of 2-quart greased casserole. Pour chicken-rice mixture over artichokes and bake at 350° for 30 minutes. Casserole is much better if mixed up the day before it is baked.
Mince parsley and basil in food processor until fine. Add rest of ingredients. Process until smooth. If using as a dip, add more milk until right consistency. Place in sourdough round and serve.
Combine cereal and boiling water. Set aside. Add oil to cereal mixture. Mix together flour, salt, sugar (you can use less sugar than suggested) and soda. Add beaten eggs and buttermilk; mix well. Stir in cereal mixture. Add raisins, nuts, dates or other fruit. Spoon into well-greased muffin tins. Bake at 400° for 15 to 20 minutes.
Combine first 7 ingredients in order listed. Beat until smooth. Stir in pecans. Beat egg whites until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350° for 1 1/2 hours. Invert pan and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar.
Preheat oven to 350°. Prepare pie crust for a 9-inch pie. Beat 4 egg whites until foamy. Add 2 tablespoons sugar slowly. Beat until meringue makes soft peaks. Set aside. In another bowl, cream butter and remaining sugar. Add egg yolks and flour. Beat until smooth. Add lemon juice, grated rind and milk slowly. Beat. Fold into meringue. Pour into pie shell and bake 35 minutes or until top is golden brown.
Brown onion and hamburger. Drain. Add pizza sauce and mushrooms. Put into 9 x 13-inch pan. Top with cheese. To make crust, combine flour, milk, eggs, oil and salt. Beat with mixer until smooth. Batter will be thin. Pour over cheese. Bake at 400° for 30 minutes. Let set 5 minutes and serve.
Melt white chocolate and stir in marshmallows until melted. Then stir in peanut butter and Rice Krispies, spread in 9 x 13-inch cake pan. Refrigerate until firm and cut in squares.
Mix pudding and milk. Cook according to box directions. When thick remove from heat and add chocolate chips. Stir until melted. Pour into pie crust. Refrigerate until set. Serve with whipped topping.
Have cooked rice chilled or at room temperature. Combine this with the chicken, grapes, nuts, artichokes and water chestnuts. Add salt and mayonnaise and toss gently to blend thoroughly. Chill. Serve on lettuce leaves. Serves 8.
Cook potatoes with skins. Peel when warm and cut up as desired. Season with salt and pepper. Add diced onion. Brown bacon, remove from pan and break into small pieces. Add to potatoes. Add flour to bacon grease and stir until smooth. Add vinegar and water to flour mixture and stir until it bubbles. Then add sugar, stirring thoroughly, until the mixture has a clarified look or transparent. Pour over potatoes. Mix thoroughly. Let stand overnight, if possible, to let flavors permeate the potatoes.
Layer vegetables as listed. Top with crumbled bacon. Mix mayonnaise and cheeses. Spread on top of salad. Cover tightly and refrigerate overnight.
Mix together apples, sugar and nuts. Let stand for 1 hour. Add dry ingredients to apple mixture with wooden spoon. Mix. Add oil; mix. Add vanilla and eggs; mix. Spoon batter into greased and floured tube or Bundt pan. Bake 1 hour and 15 minutes at 350°. Cool 15 minutes. Remove from pan. Cool completely on rack. Dust with powdered sugar.
Boil chicken; let cool and debone, then return to pot. Add rest of ingredients except peanut butter. Half hour before serving, simmer for another 15 minutes; serve with rice or noodles.
Mix first four ingredients. Top with Ritz crackers and melted margarine. Bake at 375° for 25 minutes.
Mix meat, rice, water, onion and seasonings. Form into 4 medium or several smaller balls. Fry in shortening until crusty. Add tomato sauce, water and Worcestershire sauce. Mix well. Cover and simmer 45 minutes over low heat. Add water, if needed. Serves 2. Can double recipe.
Mix coconut and pecans together and pour into well-greased 9 x 13-inch pan. Mix up cake according to directions on box and pour this over coconut and pecans. In saucepan, melt butter and cream cheese over medium heat and gradually add powdered sugar. Blend well. Pour this evenly over the rest of the cake mixture. Bake at 350° for 30 minutes. Do not overcook; will burn easily. Cool, cut and enjoy.
Soak bread in milk until all milk is absorbed by bread. Mix thoroughly with ground beef and add egg. Add salt and pepper to taste. Mixture is very soft so you must use tablespoon to handle. Form into balls by dropping heaping tablespoonfuls into flour, then shape into balls. Brown lightly in butter. When browned, add to 1 can tomatoes, small onions, potatoes, carrots, celery and green peppers if you like. Simmer about 1/2 hour until all is done. Will serve 8 people nicely.
Brown meat, onion and bell pepper. Add salt, pepper, garlic powder and chili powder. Cook shells and cheese as directed on box. Drain. Add to meat and cook.
Boil sugar, water and salt until hard ball stage (about 8 minutes). Put Marshmallow Creme in mixing bowl and stir in hot syrup. Fold in nuts and vanilla. Drop by teaspoons onto waxed paper.
Mix eggs and milk in bowl. Sift flour, salt and baking powder in bowl. Add eggs and milk. Mix until smooth. Heat oil to 350°. Pour 1/2 cup batter into funnel and fry until golden brown. Sprinkle with powdered sugar.
Cream together cheese, sugar and margarine. Add pinch of soda to flour. Add eggs and flour alternately, beating well after each addition. Mix vanilla into batter. Bake at 300° for 1 1/2 hours in greased and floured tube pan.
Heat oven to 375°. Grease baking sheet lightly. Combine butter Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture until blended. Stir in raisins and nuts. Drop rounded tablespoons of dough 2-inches apart onto baking sheet. Bake for 10 minutes or until lightly browned. Cool 2 minutes, then remove.
Cook spaghetti. Mix eggs, Parmesan cheese and oleomargarine. Stir into cooked and drained spaghetti.	Spray 9 x 13-inch casserole dish with Pam. Spread spaghetti mixture into pan. Spread 12	ounces	of cottage cheese over mixture. Pour 32 ounces of meat flavored spaghetti sauce (Ragu, Prego or equivalent) over cottage cheese. Bake 30 to 40 minutes in hot 350° oven. Remove from oven and spread 8 ounces of grated Mozzarella cheese over spaghetti sauce and bake 10 minutes. Remove from oven and let set 15 minutes. Cut into squares. Serve with garlic bread and green salad. (Delicious.)
Saute onion, celery, bell pepper and hamburger. Add soup, water and seasoning. Cook five minutes. Add a drop of oil to water in which noodles are cooked. Pour hamburger mixture over cooked noodles in a greased casserole. Top with cheese. Bake, covered, 20 minutes at 350°.
Mix. Press in a 9 x 13-inch pan. Bake at 350° for 15 minutes.
Melt butter in saucepan over low heat. Blend in flour, salt and dash of white pepper. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles.
Combine vinegar, water and sugar. Bring to a	boil and simmer for 3 minutes. Cool slightly. Drain all canned vegetables and combine with celery, onion and green pepper. Pour vinegar mixture over and refrigerate overnight.
Bake cake per package directions in greased 9 x 13-inch pan for about 15 minutes. Cool. Mix pudding and 1 cup milk. Add softened cream cheese and gradually add other cup of milk. Spread over cake. Drain pineapple and spread over pudding layer. Then spread Cool Whip over top and garnish with maraschino cherries (red and green at Christmas) and nuts. Chill overnight.
Mix all ingredients together thoroughly. Place in greased baking dish. Bake 45 minutes to 1 hour at 350°.
Brown ground beef. Add water to cover. Add catsup, chili powder, salt and pepper; simmer until done.
Cook broccoli and cauliflower in salted water; drain well. Saute mushrooms in butter for a few minutes. Juice will come out of mushrooms. Keep this in pan. Add your cream cheese, cut up. Melt on low heat, stirring constantly until smooth. Add lemon juice and milk; stir well. Fold in broccoli and cauliflower. Place in greased casserole. Bake at 350° until hot and bubbly, approximately 30 minutes. You may top with buttered crumbs, if desired. We like it best without the crumbs.
Trim crust from bread and fit bread into bottom of greased 9 x 13-inch glass Pyrex dish. Brown sausage in skillet; drain. Stir in mustard. Spoon sausage evenly over bread and sprinkle with cheese. Combine remaining ingredients and pour over cheese and sausage. Bake, uncovered, at 350° for 25 to 30 minutes. Serves 6 to 8.
Beat eggs, vanilla and sugar together. Mix flour, salt and baking powder and add to egg mixture. Add coconut and nuts. Pour on to crust and bake 20 minutes at 350°. Cut while warm. Can be rolled in powdered sugar.
Cream together shortening and sugar; add eggs one at a time. Sift flour, baking powder and baking soda together and add alternately with buttermilk and bananas to creamed mixture. Add lemon juice, vanilla and chopped nuts. Bake in 9 x 13-inch pan at 350° for 40 minutes or until toothpick comes out clean.
In a 2 to 3-quart pan, stir water and butter over medium-high heat until butter is melted. Add flour all at once, stirring until mixture leaves sides of pan and forms a ball (about 2 minutes). Remove from heat and cool briefly. Add eggs, one at a time, beating well after each addition. Stir in cheese.
Mix first 5 ingredients. Then add 1/2 cup cheese. Place in 8 x 8 dish. Top with remaining cheese and melted butter. Bake at 350° for 25 to 30 minutes.	Great served with chili.