HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beef, egg, bread crumbs, onions, 1/3 cup tomato sauce, salt and pepper. Mix well and shape into a flat rectangle about 10 x 12-inches on a piece of wax paper. Sprinkle 1 1/2 cups cheese evenly over meat mixture. Starting with shortest end, roll up jelly roll fashion and press ends of roll to seal. Bake in a shallow baking pan for 1 hour at 350°. Drain of excess fat. Pour remaining sauce over roll. Garnish with remaining 1/2 cup cheese. Bake additional 5 minutes or until cheese starts to melt.
Cream sugar and shortening. Sift in flour, baking soda, cinnamon and nutmeg. Mix well. Add raisins. Pour into 9 x 13 x 2-inch pan (greased) and bake at 350° for 35 to 40 minutes. Serve plain with powdered sugar or with chocolate frosting.
Heat oven to 350°. Mix ingredients together and pour into unbaked pie shell. Bake at 350° until set which is about 30 minutes or so. Dust with nutmeg, if desired.
Beat eggs. Add salad oil, sugar and vanilla. Continue to beat until thick and foamy. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir gently until well mixed. Grease and flour 2 loaf pans and bake at 350° for 1 hour. Cool 10 minutes before removing from pans.
Cook potatoes in salt water until tender. Drain. Pour into a greased 9 x 13-inch cake pan. Make sauce of rest of the ingredients and pour over potatoes. Bake 30 minutes in a 350° oven.
Combine margarine, brown sugar and 1 teaspoon cinnamon in small saucepan. Cook until mixture boils. Set aside.
Bring sugar, cocoa, milk, butter and vanilla to boil. Boil for 1 minute and remove from fire. Add peanut butter, raw oats and nuts (if desired). Stir well and drop from spoon onto cookie sheet. Let set for 30 minutes.
In a stockpot, brown beef and drain well. Add remaining ingredients. Mix well and heat to boiling. Reduce heat and simmer for 30 minutes.
Mix granulated sugar, brown sugar, margarine or butter, peanut butter, vanilla and eggs together well. Add the dry ingredients. Add the chocolate chips. Bake 10 to 12 minutes at 350°. For a crunchy cookie, cool on cookie sheet for 1 minute.
In skillet, quickly brown steak in hot oil. Add gravy, water and spaghetti sauce mix; stir until well combined. Cover and cook over low heat for 20 minutes, stirring occasionally. Add zucchini. Cover and continue cooking for 10 to 12 minutes, until zucchini is tender-crisp. Serve over noodles or rice, if desired.
Let Cool Whip and ice cream sit out for 20 to 30 minutes. Crust cookies in a Ziploc bag. Mix Cool Whip, ice cream and cookies together. Pour into pie crusts and freeze. For appearance, take whole Oreos and stick in tops of the pies.
Brown beef and onion in skillet. Drain off excess grease. Add all together. For chili mac, add medium pack of cooked noodles. Let simmer for 1 to 2 hours.
Cut crab meat in chunks. Combine dressings and cheese. Mix well. Add remaining ingredients. Mix lightly. Chill. Serve with freshly ground black pepper (if desired).
Cook the potatoes in boiling water until tender. Do not overcook. Drain and dry over heat in the pan. Put through a potato ricer in a bowl. Add the butter, salt and pepper; blend well. Gradually blend in cream until you have the desired consistency. The mixture should not be too thin. Spoon the potatoes into a shallow baking dish. Sprinkle evenly with a mixture of cheese and bread crumbs. Bake in a preheated 400 degree oven until heated through and golden on top. Or, if the potatoes are very hot, place under broiler until golden on top.
Brown the beef and onions. Pour off fat. Add carrots, beans, tomatoes and seasonings. Simmer for 15 to 20 minutes.
Cook hen til tender...whack up into pieces but hold on to the broth (never throw broth away...put eny thet's left over in the freezer 'r in the ice box.) Brown onion in buttah 'n stir in the flour, salt 'n pepper...pore in the milk 'n cook til kinda bubley like...then take off the stove. Now mix this wid the chicken in a shallow bowl...kiver wid sumph 'n put in the ice box all nite.
Cook spaghetti. Cool in cold water for 5 minutes; drain. Add chopped vegetables, salad dressing and seasoning. Mix and chill several hours. May add more onions, if desired.
Combine rice and water and cook until rice is cooked. Add the eggs, sugar and milk and cook until all blended and thickened. Can add raisins and vanilla. Stir. Pour into bowl; sprinkle with sugar and cinnamon. When cool, serve topped with whipped cream.
Combine peppers, jalapeno peppers, sugar and vinegar. Heat to boiling. Boil 1 minute, stirring to prevent boiling over. Remove from heat. Stir in pectin. Mix well. Let stand 5 minutes. Skim off white film on top. Mix in food coloring. Strain if you prefer a clear jelly. Pour into hot sterilized jars. Top with sterilized 2 part jar lids and tighten bands. Cool on rack. Makes 6 ounce jars.
Place the tomatoes in a large bowl. Season with salt and pepper. Set aside 6 large basil leaves. Stack the remaining basil leaves. Slice them thin. Sprinkle over the tomatoes. Add all but 2 pieces of the halved garlic and the olive oil. Stir to combine. Leave at room temperature for 1 to 2 hours.
Stir cheese, corn and onions into cornbread mixture. Bake at 400° for 15 to 18 minutes.
Drain pineapple into saucepan. Bring to a boil. Remove from heat; add jello and pineapple. Do not add water to jello. When this cools, add cottage cheese and Cool Whip. Mix well and refrigerate.
Melt marshmallows and jello in boiling water. Cool slightly. Add cream cheese; stir until blended. Add pineapple juice. Chill until mixture starts to thicken. Add crushed pineapple and nuts.
Line bottom and sides of 8 or 9-inch cake pan with foil. Butter foil heavily. Combine almonds, butter, brown sugar and corn syrup in 10-inch skillet. Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, until mixture turns golden brown, about 5 to 6 minutes. Working quickly, spread candy in prepared pan. Cool about 15 minutes or until firm. Remove candy from pan by lifting edges of foil. Peel off foil. Cool thoroughly. Candy may be given as gift in 1 piece or broken into pieces. Makes about 3/4 pound.
In large saucepan, combine sugar, brown sugar and milk. Bring to a rolling boil. Boil 2 minutes (no more). Take off stove immediately. Add peanut butter and Marshmallow Fluff. Beat until mixed and pour into 9 x 13-inch pan. Makes 3 pounds. Cool before cutting into pieces. Serves 40.
Cream butter and sweetener. Sift in dry ingredients and add vanilla. Form into roll; wrap in foil or wax paper. Chill for 6 to 8 hours. Slice thin. Bake 15 minutes in preheated 375° oven.
Mix flour, sugar, baking soda and cocoa. Beat water and mayo together. Add to dry ingredients and mix well. Pour into greased pans. Bake at 350° for 45 minutes.
Heat the last five items in pan. Place chicken in greased pan. Place doritoes on top. Pour sauce over all and bake at 350 degrees for 30 minutes.
Combine all ingredients and refrigerate for at least 12 to 24 hours before serving. Ingredients and quantities can be varied, depending on your own preferences.
Brown meat. Add onions and celery and cook until vegetables are clear. Mix in remaining ingredients. Pour into greased casserole; top with 1/4 cup noodles, crushed, and bake at 350° for 45 minutes.
Put 2 slices of bread or cubes on bottom of an 8 x 8 x 2-inch pan. Combine chicken or turkey, if preferred, vegetables, mayonnaise and seasonings. Spread over bread. Trim 4 slices of bread. Put over chicken mixture. Combine eggs and milk. Pour over mixture. Chill 1 hour or overnight. (The longer it sets, the better.) Spoon soup over top. Sprinkle cheese over the last minute. Bake for 1 hour at 325°. Serve with peas, rolls, cole slaw, fruit cocktail and cookies. Serves 6.
Soak beans overnight. Cook over medium heat until done. Put everything together, bacon on top, and bake at 350° for 1 hour.
Mix lard, sugar and egg. Add milk with flour, soda, salt, nutmeg and oats. Fold in nuts and raisins. Grease (or use paper liners) small muffin pans. Bake at 350° for 20 to 25 minutes.
Pour into two greased and floured cake pans (line bottom with wax paper) and crumble other half on top. Dot with more butter and cinnamon. Bake in 325° oven for 1 hour.
Clean mushrooms and remove stems. (Leave mushrooms whole.) Place on a cookie sheet, button side up; fill each mushroom with dry soup mix (approximately 1/2 teaspoon). Dot with butter. Bake at 350° for 1 to 2 minutes until butter has melted.
Brown ground meat. When meat is half cooked, put in onion, celery and bell peppers; cook until done. Add cooked rice and stir well, then add 1/3 can tomato sauce, then stir in Ro-Tel tomatoes. Have bell peppers set aside already boiled, with pinch of salt. Stuff peppers; pour extra tomato sauce lightly over bell peppers. Bake for 20 to 30 minutes.
In large bowl stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Pour mixture into pie shell. Bake in a preheated oven at 350° on a preheated cookie sheet for 50 to 55 minutes.
Cook cut up chicken in butter until done, DO NOT DRAIN. Add peas, carrots, soup and milk. Cook until soup is done; add salt and pepper. Mix Bisquick using directions on box. Add parsley to Bisquick; add heaping spoons of Bisquick to chicken mix. Cover pan for 35 minutes or until dumplings are done. DO NOT STIR PAN!!
Spray crock-pot with Pam spray. Fry sausage and drain. Put crock-pot on high. Add milk, cheese cubes, cooked sausage and pimentos. When cheese has melted, turn to low. Serve with chips. Also great over hot biscuits.
Fry bacon in skillet, then remove. Add water, salt and sugar to bacon drippings and bring to a boil. Add corn and cabbage and cook, covered, until tender, about 7 minutes, stirring frequently. Garnish with bacon strips.
Mix cream cheese until softened and mix in Eagle Brand milk. Mix vanilla pudding and 2 cups milk in a separate bowl until thick. Add to cheese and Eagle Brand mixture. Fold in 1/2 carton of Cool Whip. Layer vanilla wafers and sliced bananas and spread mixture over layers. Top off with remainder of Cool Whip.
Boil all ingredients together, except tomato paste and tomato sauce, for 20 minutes. Add the tomato sauce and tomato paste; let simmer for 2 hours. Serve over buns.
Mix first 5 ingredients and shape into balls (small). Mix remaining ingredients and melt over medium heat. Put raw meatballs into hot sauce. Cook 30 to 40 minutes. Refrigerate and reheat before serving. Tastes best when made a day ahead and reheated. Makes approximately 72.
Rub flour into roast; brush off excess. Heat oil and 2 tablespoons of the butter in a 5-quart kettle over medium-high heat. Add meat and brown well on all sides. Add bay leaf, pepper, thyme, beef broth and water; bring to a boil. Cover and place in a 350° oven for 1 1/2 hours.
Combine all ingredients and shake well. Refrigerate. Yield: 3 1/4 cups.
Mix eggs, butter and sugar in a microwave-safe bowl. Microwave on High for about 4 minutes, stirring once at 2 minutes. Mix the remaining ingredients with the egg mixture. Pour into buttered 8-inch pan. Cool.
Sift dry ingredients and mix with the moist batter. Steam pudding 3 1/2 hours. Make sure you ask for suet when making this so they don't give you tallow. There is a difference.
Drain pineapple and reserve 3 tablespoons of juice. Mix reserved juice with 1/2 cup water, soy sauce, cornstarch, vinegar and pepper flakes. Set aside. Cut pork in strips. In skillet or wok, brown pork in hot oil. Add garlic and ginger. Cook 1 minute. Add onion and carrots. Cook 1 minute. Stir sauce. Add to pork with pineapple and bell pepper. Cook until sauce boils or thickens. Serves 4. Good by itself or over cooked rice.
Combine sugar, flour and cornmeal. Add lightly beaten eggs. Add butter and blend thoroughly. Add milk, grated lemon rind and juice. Bake in an unbaked pie shell at 350° for 40 minutes.
Melt butter and cheese over hot water; using a double boiler. Cut bread into 1-inch square cubes. When cheese is melted; stir to combine and fold in beaten egg whites. Dip bread cubes into cheese mixture. Place on tray covered with waxed paper. Place in freezer. When frozen, put in plastic bag to store. Makes 5 to 6 dozen.
Sprinkle flour over cake mix and mix well. Add jello, oil, water and strawberries. Mix with electric mixer. Add egg whites, one at a time, and mix well. Pour into a greased Bundt pan. Bake for about 45 minutes at 350°. After cooling slightly, can be dusted with powdered sugar or a glaze.
Melon should be ripe and chilled. Cut in half and remove seeds. Slice into pieces 3/4-inch wide. Cut along bottom of flesh near rind, but do not separate rind from melon. This makes the melon easier to eat and preserves its appearance. Put 2 slices of Prosciutto on each melon slice. Serve 2 melon slices per person.
Pour peaches evenly into a 9 x 13-inch pan. Cut larger peaches and spread around. Pour cake mix over the peaches, then pour melted margarine over the cake mix. Bake at 350° until golden brown.
Combine all ingredients and mix. Grease and flour Bundt pan. Sprinkle chopped pecans on bottom of pan. Pour cake mixture on top. Bake at 350° for 50 to 60 minutes. With cake still in pan, poke holes in cake with a skewer. Glaze while in pan.
Fry vegetables in oil until tender-crisp. Sprinkle with sugar and salt. Pour mushrooms over all ingredients with liquid. Stir and fry 10 minutes.
Preheat oven to 325°. In mixing bowl, blend the Crisco and granulated sugar thoroughly. Add eggs, one at a time, beating well after each addition. Combine the cake flour, baking powder and salt. Add alternately with milk, vanilla and lemon extract to shortening-sugar mixture. Beat until mixture is smooth. Turn batter into well-greased and floured 10-inch fluted tube pan. Bake at 325° for 1 hour, or until cake tests done. Cool 1 hour; remove cake from pan and cool completely on rack. To serve, sprinkle with confectioners sugar.
Crush chips into small pieces. Cook rice according to package directions. To serve, layer on a dinner plate in the order ingredients are listed using 2/3 cup of chips and 2/3 cup chili per person.	Remaining ingredients are used according to taste. May be served in flour tortilla shell. Serves 6.
Mix in a large bowl. Beat well, about 1 minute. Do not overbeat. Pour into greased and floured angel food pan. (Can also use 2 bread pans.) Bake. Cool in pan for 10 minutes. Spoon about 5 tablespoons of glaze over cake. Invert onto plate. Spoon on remaining glaze.
Cook squash in salted water (12 to 15 minutes). Drain well. Add next 5 ingredients. Melt 3/4 stick margarine in pan, add stuffing and mix well. Put in bottom of 2-quart casserole dish. Reserve some of stuffing for topping. Pour squash mixture over stuffing and sprinkle remaining stuffing on top. Dot remainder of butter on top. Bake at 350° for 30 minutes.
Melt 2 tablespoons butter; blend in flour, salt and pepper. Add milk all at once and cook, stirring constantly, until mixture thickens and bubbles. Arrange half of cooked broccoli and all of the eggs, sliced, in bottom of baking dish. Add half the sauce and rest of broccoli. Toss cracker crumbs with remaining butter and spread on top.
Place a kiss in the center of biscuit; wrap and seal. Place in sprayed casserole dish. Scatter a few more kisses on top. Top with frosting. Bake at 375° until biscuits are done.
Crush crackers; roll very fine. Line glass pie plate with half of cracker crumbs, but do not butter plate. Cream butter; slowly add sugar. Mix well. Add unbeaten egg; whip thoroughly. Smooth mixture over plate with crumbs. Whip cream, fold in pineapple and cover pie. Cover with remaining crumbs. Cool 6 hours before serving.
Mix together and press into bottom of 13 x 9-inch pan. Save 3/4 cup of cookies for topping.
Cream sugar, Crisco, eggs and vanilla. Then add the flour. (Mix soda and cream of tartar with 2 cups flour and roll the dates and nuts in 1 cup of flour). Make a stiff dough. Form into a roll and put on wax paper. Refrigerate 12 hours or you may drop from teaspoon onto cookie sheet. Bake at 350° for 8 to 10 minutes. Do not brown or they will be hard! If you like soft cookie, put a slice of bread into the cookie container. Makes 4 dozen small cookies.
Prepare pastry shell as usual. Combine milk, mayonnaise and flour until smooth. Add remaining ingredients and mix. Pour into pastry shell. Bake at 350° for 45 minutes.
Mix all ingredients except fruit cocktail with electric mixer. Fold cocktail in until smooth. Place in freezer overnight. Serve when desired.
Preheat oven to 450°. Place turkey breast, skin side up, in a large roasting pan. Bake, uncovered, for 30 minutes. Remove turkey from oven and lower oven to 325°.
Whip vanilla pudding with 3 cups milk. Add Cool Whip and sour cream. Add vanilla. Line pan with wafers, bananas and pudding in layers until pan is full.
Combine mayonnaise, vinegar, sugar, salt and pepper. Chill. Just before serving, add cabbage and orange sections and toss until evenly coated. Add cubed cranberry sauce. Toss lightly. Serves 6 to 8.
Cook cabbage and sauerkraut together. Slice the kielbasa and fry with onion. Mix cabbage and kielbasa together. Enjoy.
Soak the beans overnight just covering beans with water and 3 teaspoons salt. Add the remaining ingredients and simmer 4 hours or longer, stirring often.
Cream soft butter, sugar and cornmeal. Add eggs, one at a time, beating well. Add juice and rind. Pour into unbaked pie shells. Bake at 300°, until firm and slightly brown. Test with point of knife.
Brown ground beef and drain fat. Add taco seasoning and taco sauce. Place pieces of taco shells in bottom of 13 x 9-inch casserole. Add 1 layer of meat mixture. Sprinkle with taco or sharp cheese. Cover with plastic wrap and microwave 3 to 5 minutes or until hot. Remove and cover with sour cream, onion, tomato, lettuce and cheese.
Brown chicken in skillet; add onion and cook about 5 minutes. Add tomato, raisins and enough water (about 1/4 cup) to allow for simmering until chicken is tender. Add olives last.
Wash, dry, and tear romaine lettuce into bite size pieces. Add artichokes, pimentos, onion, cheese, salt and pepper. Toss well with dressing. Let sit 10 minutes before serving.
Cook peas in boiling, salted water until almost tender. Drain water. Stir in onion, lettuce, butter and sugar. Cover and cook over high heat a few minutes until onions and lettuce are limp. Salt to taste. Add almonds, if desired. Bake 5 minutes at 400°.
Mix everything but egg evenly into meat. Add 1 egg and mix all together. Make into oval balls. Cover bottom of skillet in water, cook each meatball in the water, turning continually. Do not brown.
In microwave, warm 2 burritos to desired heat. Place 1 tortilla on griddle, place 1/2 of cheese on half tortilla and fold over. Repeat for second tortilla. Cook over medium heat. If you have a good griddle, no Pam or oil is needed and tortillas will be more crispy. Top burritos with picante sauce and no-fat sour cream to taste. Dip quesadilla in ketchup (lots of it)!
Have all ingredients ready because it sets fast! Dissolve orange Jell-O in the 1 cup of boiling water. Fold in orange sherbet until dissolved. Fold in fruit and Cool Whip. Pour into 9 x 13-inch pan or any container to be used as a mold. Happy eating!
Fry bacon; set aside. Cook squash and onion until tender. Drain off most of the water. Add cracker crumbs, cheese, salt and pepper. Add crumbled up bacon; mix well. Place in baking dish. Pour 2 tablespoons of bacon grease over top. Bake at 350° for 20 to 25 minutes.
Combine all ingredients in a blender cup. Process until smooth. Yield: 1/2 cup.
Cook pasta as directed on package; drain. Cook and stir zucchini, tomato, onion, pepper and garlic in oil in 10-inch skillet over medium heat for 3 minutes. Stir in pasta and the remaining ingredients. Cook about 3 minutes, stirring occasionally, until zucchini is crisp-tender. Serve with grated Parmesan cheese, if desired. Any other combination of vegetables may be added.
Preheat oven to 400°. Grease 12 (2 1/2-inch) muffin cups (or use paper liners).
Put butter in baking dish and place in 250° oven to melt; add peaches. In a separate bowl, mix the sugar and flour; add milk. Pour over the butter and peach mixture. Bake at 350° for 1 hour.
Combine first 8 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8-inch square baking dish.
Melt butter and pour into 2 cake pans evenly. Brush butter on all sides. Take 2/3 cup brown sugar (half) and mix with butter. Spread evenly on bottom of pan. Arrange "half" pineapple slices (10) on each pan, making a pinwheel pattern. If you like, add cherries to center and in between each 1/2 slice of pineapple. Mix cake according to box and pour 1/2 batter into each pan. Cook at 350° for 45 minutes or until done. Serve separately or make a 2 layer cake.
Grease a casserole dish. Mix all ingredients. Top with crushed Ritz crackers. Dot with butter. Bake at 350° for 45 minutes.
Roll out crescent rolls on a 13 x 9-inch cookie sheet, covering the bottom with the crescent dough. Bake dough at 375° for 5 to 8 minutes.
Beat cream cheese until smooth. Blend in remaining ingredients except almonds and paprika. Spread mixture in 9-inch pie plate. Top with almonds and sprinkle with paprika. Bake, uncovered, at 375° for 20 minutes. Serve with assorted crackers or vegetables.
Beat together first 5 ingredients, then mix in 1 cup milk. Pour over rhubarb (1/2-inch of rhubarb in pie pan) in pie crust. Bake at 450° for 20 minutes, then at 350° for 30 minutes.
Boil potatoes; shred coarsely. In saucepan on low heat, combine cheese and butter and stir until almost melted. Remove and add sour cream, chives, salt and pepper. Fold in potatoes. Turn into 2-quart casserole dish. Bake at 350° for 25 minutes.
Beat cream cheese and Cheddar cheese in bowl with electric mixer on medium until well blended. Add bell pepper, onion and Worcestershire sauce and lemon juice. Mix well. Refrigerate several hours or overnight. Put glass in center of serving tray and drop by spoon around glass. Remove glass and serve.
Mix preserves, mustard and black pepper in a bowl; set aside. Heat olive oil, in a large skillet, over medium-high heat. Add pork chops and brown 3 minutes on each side. Spoon preserves mixture on top of pork chops, cover and cook over low heat for 20 minutes.
Add equal parts olive oil and lemon juice to a large bowl. Add 1 small can sliced olives, 2 cloves crushed garlic, salt and pepper to taste and a dash of mustard powder. Mix, then add greens. Then cover with Parmesan cheese and toss again. Serves 3 to 6.
Cook spinach according to directions. Drain and reserve liquor. Melt butter in pan over low heat. Add onion; cook until soft, but not brown. Add flour, stirring until smooth, but not brown. Add liquor. Stir until smooth. Add milk and cook until thick and smooth, stirring constantly. Add seasonings and cheese, stirring until cheese melts. Combine with cooked spinach. Put in casserole, top with bread crumbs and bake just until heated through at 350°. (This may be served without baking.)
Dissolve Jell-O in boiling water. Set aside to cool. When cool, add yogurt, mixing well. Add strawberries and bananas. Put into mold. Chill until firm.
Mix all ingredients together except ham into a paste (if thinning is necessary, use sweed pickle juice or bourbon). Put the yolks of the eggs and the whites of 2 through grinder before mixing into the paste. Slit ham lengthwise, a deep gash down the center, then slice on either side of center gash. Force the stuffing into the openings and pack tightly. Cover the top and sides with the remaining stuffing. Pat on smoothly.
Combine zucchini, onion, green peppers, red peppers and salt in a large cooker or canner. Mix well and let stand overnight. Drain and rinse well with cold water. Add remaining ingredients and boil 20 to 30 minutes. Ladle into hot jars and adjust lids. Process in boiling water bath 15 minutes. Makes 6 pints.
Place chicken on bottom of dish. Put 1 slice of cheese over each piece of chicken. Mix soup and milk over low heat; spread over cheese. Sprinkle dressing over soup, then margarine. Cook in oven for 1 1/2 hours at 325°. If it starts browning too much, cover with foil. A good company dish.