HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush 1 cup of corn flakes; place in a large mixing bowl. Add egg, tomatoes, salt and pepper; beat well. Add ground beef; mix only until combined. Shape into 6 loaves, about 4 inches long. Place in single layer in shallow baking pan. Bake in oven at 350° for about 30 minutes. Remove from oven. Top each loaf with 1/2 slice of cheese. Return to oven. Bake 10 more minutes.
Mix all ingredients. Dip bread in mixture and brown on both sides in hot butter skillet. Use butter and your favorite syrup on top.
Thaw shrimp. Set aside to drain on paper towels. Thaw spinach. Press out as much water as possible. Make a white sauce of flour, milk and Butter Buds. Stir in Egg Beaters. Heat. The sauce should be thick. If not, thicken before proceeding. Season to taste with salt and pepper. Add nutmeg, parsley and onion. Stir in well-drained spinach. Spray a shallow baking dish with Pam. Put 3/4 of spinach mixture in the dish. Arrange raw shrimp on top in a decorative pattern. Garnish with remaining sauce, taking care to leave some of the shrimp exposed. Sprinkle with Parmesan cheese if desired. Bake in a 400° oven for about 20 minutes. The sauce should be bubbling, the shrimp pink. Overcooking will make the shrimp tough.
Cream butter and sugar until soft. Beat in egg. Stir in milk and vanilla until blended. Stir in flour, salt and baking powder. Fold in blueberries. Spoon into a greased 9 x 9-inch cake pan.
Fold together and chill. This is good for days. Serve with your meal or as a dessert.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Dissolve dry yeast in water. Add to lukewarm milk, egg and half of the flour. Beat until smooth. Stir in remaining flour. Turn out on a lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to grease all sides. Cover and let rise in a warm place until double in bulk (about 1 hour). Punch dough down. Roll out about 1/2-inch thick. Cut with a 2 1/2-inch round cutter (no hole in center). Cover and let rise in warm place until double in bulk. Fry in deep lard, 375° for 2 to 3 minutes until both sides are golden brown. Drain on absorbent paper. While warm, dust with powdered sugar.
Combine meat, rice, 1/2 cup water, onion, salt, garlic powder and pepper. Shape mixture into balls. Place meatballs in ungreased baking dish. Combine rest of ingredients and pour over meatballs. Cover and bake at 350° for 45 minutes. Uncover and bake another 10 minutes.
Mix together mayonnaise, sugar and vinegar. Pour over broccoli, peanuts, raisins, onion and bacon. Mix well.
Wash and dry the basil and remove stems. Place it in a blender with the garlic, olive oil, pine nuts, butter and cheese. Puree.
Beat egg, sugar and anise well. Add flour, then add almonds. Bake at 375° for 30 minutes. Spread on oiled wax paper. When baked, flip over and take wax paper off and cut in strips about 1 inch thick and cut each strip in 4 or 5 pieces. Put back on pan and bake until toasted well.
Mix together the oil and sugar. Add beaten eggs and mix well. Combine dry ingredients and stir in. Mix until smooth. Add chopped pecans and grated carrots. Bake in 3 greased 9-inch layer pans at 325° for 30 minutes. Cool.
Cut pork into 1/2-inch chunks. Coat thoroughly with flour. Brown in skillet with oil about 5 minutes. Stir occasionally. Dissolve cornstarch in vinegar; stir in chili sauce, garlic powder and ginger. Add to pork with apricot jelly. Heat to boiling. Turn heat down. Add peppers. Cover and simmer 15 minutes. Stir in oranges and pineapple. Heat 2 minutes more.
Place bread slices on a broiler rack. Brush top of each slice lightly with salad dressing. Sprinkle cheese, parsley and basil evenly over bread. Broil 6-inches from heat, until cheese melts. Serve immediately.
Boil and drain potatoes. Beat cream cheese and sour cream until blended. Add hot potatoes, beating slowly until light and fluffy. Season with onion salt and garlic powder. Place in 2-quart casserole. Dot with butter. Sprinkle with paprika. Bake in 350° oven for 45 minutes.
Combine first 4 ingredients in a large salad bowl. Mix mayonnaise, sugar and vinegar well, then toss with salad. Refrigerate one hour. Serve.
Cut onions crosswise into 1/4 inch slices. Heat lard in frying pan. In small dish, place milk. In a small bowl stir flour and salt well. Dip onion slices into milk, then flour, repeat twice. Cook 3-5 minutes, drain.
Mix pork and ground beef in a bowl. Cook onions in butter and add it to the meat. Beat eggs and stir them in . Add bread crumbs and milk. Season to taste.	Form into small balls and fry until golden brown in 10-inch Dutch oven.
Mix first 3 ingredients. Press mixture in bottom of 13 x 9-inch cake pan. Bake for 10 minutes in oven at 325°. Cool.
Brown the bacon and chopped onion; add the ground beef and cook until pink color in beef is gone. Add the cans of beans; season with the salt and mustard, which has been dissolved in the vinegar. Add the ketchup and brown sugar. Mix well. Pour into casserole dish; bake for 3/4 hour in a 350° oven. Will serve 8 to 10 people.
Place chicken breasts on board and flatten. Combine eggs, salt and pepper. Dip chicken in egg and then bread crumbs. Heat oil in large pan and brown chicken on both sides. Put in shallow baking pan. Stir rest of ingredients into frying pan and heat. Simmer; put butter in last. Pour over chicken. Sprinkle with Parmesan cheese. Cover and cook at 350° for 40 minutes. (Can now be placed in refrigerator overnight.) Place Jack cheese on it and bake 10 minutes, covered.
Grease a 9 x 13-inch pan with oil. Mix sugar, pudding and milk until smooth; fold in Cool Whip. Layer 1/3 of the graham crackers in pan; add 1/2 of pudding mixture. Layer another 1/3 of graham crackers on top and then a layer of remaining pudding mixture on top of that. Layer the remaining graham crackers on top and cover with frosting.
Mix first 4 ingredients; bring to boil. Add vegetables; cook for 5 minutes. Pack in hot jars. Cover with brine and seal.
Place the chicken in a baking dish covering each piece with Swiss cheese. In a bowl, mix one can of soup with the wine and pour over the chicken. Cover the top of the dish with croutons and bake for 1 hour or until chicken is done at 350°.
Spray 13 x 9 x 2-inch baking dish with Pam. Chop cabbage into medium pieces and spread in the bottom of the baking dish. Brown ground beef and onion in skillet, breaking up the beef into small pieces. Stir in rice and pepper. Drain grease from skillet. Spoon mixture over the cabbage in a small saucepan; heat the tomato soup and water to boiling. Pour over all ingredients. Sprinkle with the cheese. Bake, covered, at 350° for 1 1/2 hours. Makes 4 servings.
Combine dry cake mix, water, eggs, butter and brown sugar and mix thoroughly. Stir in chocolate chips and nuts. Spread in greased and floured jelly-roll pan (15 1/2 x 10 1/2 x 1). Bake 20 to 25 minutes at 375°; cool. Frost with a can of vanilla or chocolate frosting.
Grind cranberries, apples and oranges. Dissolve jello and sugar in water. Chill until partially set. Mix all ingredients together and chill. Keeps for weeks; gets better with age.
Ingredients should be at room temperature. Sift flour, baking powder and soda together in large bowl; mix and set aside. In small bowl, mix the milk and applesauce. Add egg, sugar, shortening, salt and spices; mix well. Add to dry ingredients; mix well. Stir in rolled oats and chocolate chips. Bake in preheated oven at 375°. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes. Makes 5 dozen small cookies.
Cream shortening and sugar. Add beaten egg and beat until mixture is fluffy. Mix in flour, salt and vanilla and blend well.
Put nuts on large cookie sheet (with sides). Warm 10 minutes in 325° oven. Beat egg whites until frothy. Add sugar and salt gradually. Beat until stiff. Pour nuts into egg white mix until coated. Melt butter in same cookie sheet. Put nuts on melted butter. Place in 325° oven for 30 minutes. Stir every 10 minutes to prevent sticking together.
Knead together at least 5 minutes. Let double in size and knead again. Let rise. Knead and shape into rolls and bread. Let rise, then bake at 325° for about 30 minutes for buns, 40 minutes for loaves.
Peel and slice apples. Sprinkle with sugar and cinnamon. Mix other ingredients together and spread over top of apples. Bake at 350° for 25 to 30 minutes.
Combine first 6 ingredients in large saucepan, bring to a boil, then reduce heat and simmer covered for 25 minutes. Add the broccoli to the saucepan and boil for 20 minutes, covered. Using food processor or blender, whirl the mixture 2 cupfuls at a time until smooth. Return mixture to saucepan, combine with the cream and bring soup to serving temperature. Season to taste with salt and pepper. May be served with croutons and/or grated Cheddar cheese.
Soften dry yeast in warm water (110°). Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups of the flour; beat well. Add the softened yeast; mix. Add enough flour to make dough medium stiff. Turn out on lightly floured surface; knead until smooth (8 to 10 minutes). Shape in a ball; place in lightly greased bowl. Turn once to grease surface. Cover; let rise until double in size (1 1/4 hours). Punch down. Cut in 2 portions. Shape each into smooth ball; cover; let rise 10 minutes. Shape in loaves; place in greased 9 x 5 x 3-inch loaf pans, covered. Let rise until doubled (45 to 60 minutes). Bake in 400° oven for 35 minutes or until done. Makes 2 loaves.
Cut chicken into thin strips. Saute chicken in oil in large skillet, 4 minutes. Add green pepper and onion; mix lightly. Cook over medium heat 5 minutes or until Velveeta cubes melt. Fill each tortilla with 1/4 of chicken mixture. Top with tomatoes, fold. Makes 4 servings.
Line bottom and sides of 8-inch pan with aluminum foil and butter it. Combine all ingredients in a 10-inch skillet. Bring to a boil over medium heat while stirring. Boil and stir until golden brown, 5 or 6 minutes. Spread into buttered pan and cool for 15 minutes. Peel off foil and break up into pieces.
Mix ingredients except tomatoes. Layer tomatoes on bottom of pie crust, spoon mixture over tomatoes. Bake at 350° until bubbly.
Bake an angel food cake. Use tube pan. Do not grease or flour pan. Take 3 bowls. When cake is done and cool, tear in small pieces and place in the three bowls evenly.
Tear lettuce into bite-sized pieces into large bowl. Chop tomatoes, cucumbers, onion and green pepper; add to lettuce. Pour in the drained beans. Stir in mayonnaise. Chill several hours or overnight.
Melt oleo in small skillet over low heat; add pecans. Cook 3 minutes, stirring frequently. Remove from heat and stir in vanilla wafers and cinnamon; set aside.
Cook eggs, sugar, dates and salt in a heavy iron or aluminum pan or skillet on medium heat, stirring constantly. Cook until thick. Remove from heat. Add vanilla, Rice Krispies and nuts. Stir until well coated. Cool to touch and roll in balls the size of walnuts. Roll in coconut.
Heat oil in medium saucepan. Add the onion and garlic; cook until very transparent. Add cut zucchini and saute for a few minutes. Add tomatoes, parsley, salt and pepper. Cover and cook on medium heat until lightly tender. Serve with Parmesan cheese, if desired. Makes 6 servings.
Boil potatoes with jackets on for 1/2 hour. Peel and dice while warm. Sprinkle with onions (just a few). Salt and pepper lightly each layer of potatoes, until potatoes are used. Sprinkle the onions in layers also. Let potatoes stand for 2 or 3 hours.
Preheat oven to 400°. Grease 9 x 13-inch pan. Mix all ingredients together. Spread in pan. Bake about 35 minutes or until golden brown.
In a large bowl, dissolve soft drink mix in condensed milk. Fold in Cool Whip. Spoon into crust. Cover and refrigerate for 3 hours or until set.
Mix 2 boxes of Jell-O with package of coconut. Stir in Eagle Brand milk and vanilla. Roll mixture into small balls. Roll balls into third box of Jell-O. Different flavors of Jell-O can be used for different colors.
Dice the beets. Mince onion. Chop sardines fine. Combine with beets and onion. Mix oil, vinegar, salt and pepper and pour over. Serve with chopped parsley generously on top.
Brown ground meat and onion together, drain grease. Mix lettuce, tomatoes, cheese, ground meat, onion and taco seasoning together. Just before serving, add Doritos and Catalina dressing.
In 2 (9 x 9-inch) or 1 (13 x 9-inch) pan, sprinkle coconut and pecans. Mix cake mix as directed. Spread over nuts and coconut. Mix together butter and cream cheese. Drop from spoon over unbaked cake. Bake as directed on mix package until done.
Blend soup, soup mix, sour cream and soup can 1/2 full of milk. Pour over vegetables and bake for 30 minutes in a 350° oven. Top with Rice Krispies and bake 15 minutes more.
In a large nonstick skillet or saucepan, heat 1 tablespoon oil and saute onion, celery, mushrooms and garlic for 5 minutes, stirring occasionally. Take care not to burn the vegetables. Remove vegetables and set aside.
Let cream cheese soften. Cut beef in thin strips with scissors. Mix all ingredients except nut. Lay on wax paper and form into a ball. Sprinkle ball with nuts and wrap in Saran Wrap and refrigerate overnight. Serve with crackers of your choice.
Cream the butter, sugar and brown sugar. Add the eggs and vanilla. In a separate bowl, mix the flour, oatmeal, salt, baking powder and baking soda. Mix all ingredients together. Add the chocolate chips, Hershey bar and chopped nuts. Place golf ball size cookies 2 inches apart on an ungreased cookie sheet. (Dough is stiff; roll balls of dough rather than drop from spoon. Flatten balls slightly before baking for bigger, flatter cookies.) Bake at 375° for 6 to 10 minutes. They should still be a little soft. Makes 112 to 125 cookies.
First Day: Slice cukes in a gallon jar. Cover with water and 1 cup salt. Let set 24 hours.
Preheat oven to 325°. Line cookie sheet with aluminum foil. Cover cookie sheet with 1 layer of crackers. Combine margarine and sugar. Heat. Boil for 2 minutes. Pour sugar mixture over crackers. Spread chocolate chips over crackers. Place in oven to melt chips. Remove from oven. Spread chocolate over crackers and sprinkle with nuts. Allow to cool.
Drain roasted peppers well, pressing between layers of paper towel; chop. Stir together roasted peppers, chicken, and next 7 ingredients. Cover and chill at least 2 hours. Spoon evenly over tortillas, and roll up. Cut each roll into 5 slices, securing with wooden picks, if necessary. Yield 40 appetizers.
In 4-quart pan, cook onion, celery and garlic in margarine until tender. Add water, undrained tomatoes, lentils, barley, bouillon and spices. Bring to boil; reduce heat. Cover and simmer 45 minutes. Add carrots and simmer 15 minutes. Serve with cheese on top. Great with French bread!
Pour sugar and vinegar over apples in a 1-gallon jar. Let set overnight. Next day cook until thick. Put into jars and seal.
Combine in saucepan. Bring to a boil. Watch closely as it foams easily. Brush on after turning each time until 10 minutes prior to being done. Do not take off grill until outside becomes crispy.
Preheat oven to 350°. Let fruit juice concentrate thaw to a slushy consistency. In a medium bowl, sift flour, salt, baking soda, cinnamon, ginger and allspice. Set aside.
Mix all ingredients and pour into greased pie pan. Bake 25 minutes at 375°.
Brown and drain sausage. Cool. Beat eggs, milk, salt, pepper and mustard. Fold in bread, cheese and sausage. Mix well and put in a 9 x 13-inch pan. Cover and refrigerate overnight. Remove 1 hour before baking. Put paprika on top. Bake at 350° for 45 to 55 minutes, uncovered. Remove. Let stand 10 to 15 minutes before serving.
Mix ground veal, pork and beef together. Add chopped onion, grated carrots, seasonings, slightly beaten eggs, bread crumbs and milk. Pack firmly into greased loaf pans, filling them 3/4 full. Three loaf pans about 12 x 4-inches will be needed. Place slices of bacon or salt pork over the top of the loaf. Bake in a moderate oven for about 1 hour.
Fry bacon and onion together. Drain. Add meat. Drain again. Mix with other ingredients. Bake uncovered at 325° for 1 to 1 1/2 hours.
Melt butter and mix with cubed hash brown potatoes, soup, sour cream and chopped green onions (tops and bottoms). Add cubed cheese. Cover with foil and bake 30 to 40 minutes at 350°.
Boil chicken breasts until done. Take breasts out to cool. Put Doritos in chicken broth. Layer Doritos in bottom of 13 x 9-inch pan. Cut chicken into small amounts and layer on top of Doritos, then add bell pepper and celery, then add cream of chicken soup. Add Ro-Tel. Grate Velveeta cheese, then add to top. Take 2 handfuls of Doritos and crumble on top.
Combine oleo, 1 egg and cake mix. Spread mixture into a 9 x 13-inch glass, greased cake pan. Cream together cream cheese, brown sugar, powdered sugar, vanilla and salt. Add eggs. Blend well. Pour over cake mixture. Bake at 325° for 45 to 50 minutes. Sprinkle with powdered sugar when cool.
Cream shortening and sugar until creamy. Alternate adding beaten eggs, then the mix of vanilla-buttermilk-soda-juice of 1 orange. Grind raisins, nuts (I use pecans) and orange peel. Mix in 1/2 cup flour and add to the first mixture. Cook in greased and floured tiny muffin tins. Bake for 15 minutes at 350°.
Preheat oven to 400°. Grease a 12-inch pizza	pan or cookie sheet. With greased fingers, press dough into prepared pan, making a 12-inch round and pinching up edges to form rim. With fork, prick crust several times. Bake 15 minutes or until crust just begins to brown. Spread sauce	evenly	over crust. Sprinkle with half of the Mozzarella and half of the Parmesan cheese. Top with sausage,	olives, mushrooms, green pepper and pepperoni.	Sprinkle with remaining cheese. Bake 10 minutes or until cheese is melted.
Mix all ingredients thoroughly, using enough mayonnaise to hold it all together. Serve with an assortment of crackers.
Put cherry pie filling in bowl; drain pineapple and add the pineapple and Eagle Brand milk into the pie filling. Place in refrigerator a few hours. Add Cool Whip when you are ready to serve. Stir well. Very rich!
Mix flour, chili powder, salt and pepper together and set aside. Grease 2-quart casserole. Spread rice on bottom. Add 1/3 of flour mixture. Put in layer of meat; add 1/3 of flour mixture. Add layer of tomatoes. Add rest of flour mixture. Spread corn on top. Dot with margarine. Cover and bake at 350° for 45 minutes to 1 hour.
Dissolve baking soda in boiling water.	Pour over dates and nuts. Let stand in separate bowl.
Beat eggs until lightly colored. Add sugar, salt and dry gelatin gradually. Continue beating until thick and creamy. Add vanilla. Heat half and half cream and milk to luke warm. Add to egg mixture and mix; let stand for 15 minutes and pour into freezer can. Freeze according to your freezer directions. Makes 1 gallon.
Cream sugar and butter. Add eggs, milk and vanilla wafers (crushed). Add pecans. Bake in a tube pan at 275° for 2 hours.
Cream shortening and sugar. Add applesauce, water and eggs. Mix well. Mix dry ingredients in another bowl and add to first mixture. Add nuts or raisins if desired. Spray wide mouth pint jars with vegetable spray and fill about 1/2 full. This will fill 6 - 8 jars. Bake at 325 degrees exactly 45 minutes. Remove jars one at a time. Clean rim of jar and quickly screw the lid on each jar. Let set until ready to eat.
Grind 1 head cabbage and add 1/2 cup sugar; let stand. Bring to boil remaining ingredients and pour over cabbage and sugar; chill. Keeps for days.
Mix first four ingredients; let stand 20 to 30 minutes in warm place. Add last four ingredients. Dough will be sticky. Knead on floured board with enough flour to remove stickiness and hold bread together. Pat or roll out and cut with biscuit cutter. Place in greased pans and let rise 1 hour. Bake at 425° until brown.
Cream the first 3 ingredients all together with a little water until mixture is smooth. Add the cold water and bring to a boil, stirring often. Let cool and add oranges and whipped cream, when ready to serve.
Beat eggs with sugar until really creamy. Add flour slowly, vanilla extract and water with vinegar. Line colander with wax paper and fill with cake mix. Put colander on tight fitting pan filled with boiling water. Cover top of colander, leaving room for the cake to rise. Steam for 1 hour. Do not open lid until time is up. The cake should rise and open up like a flower.
Let pineapple and juice boil 5 minutes. Pour in jello; cook 2 minutes longer; let cool. Add sour cream, Cool Whip and nuts. Let stand overnight.
In large bowl, combine cheese, olives, chilies and onions. Mix well. Spread 1/3 cup of cheese mixture to within 1/4 inch of the edge of each tortilla. Roll tightly, chill until serving (2 hours). Cut into 8 pieces. Ends may be trimmed if they look bad. Dip into salsa if desired.
Combine first 6 ingredients in glass jar. Let stand overnight to develop flavors. Make hero sandwiches with cold cuts and this party pleasing dressing.
Mix salt and pepper with hamburger, press on bottom of 13 x 9 pan. Pour soup mixed with water over meat. Top with cheese slices, then tater tots. Bake at 350° for 1 hour.
Boil potatoes until done; drain. Add salt and pepper. Put potatoes in a casserole dish and pour barbecue sauce over them (add more sauce, if desired). Bake about 15 minutes at 375°.
Heat oil, vinegar and pepper in a saucepan. Add sweetener and pour over vegetables. Let marinate for several hours. Store in refrigerator.
Mix all ingredients together. Dip each piece of meat in the sauce and layer in a flat dish or pan. Pour more marinade on top. Marinate 4 hours before grilling over coals or broiling.
Thaw frozen waffles. Bake in oven as directed on package. While hot, top with 1 scoop ice cream and spoon on Peach Honey Syrup.
Wash chicken pieces. Beat egg and water in a shallow bowl. In another bowl, combine flour, 1/2 cup grated cheese, salt, pepper and oregano. Dip chicken in egg, then in flour and cheese mixture. Put chicken in a 2 1/2-quart casserole and pour melted butter over it. Bake in a preheated oven at 400° for 45 minutes, brushing occasionally with butter. Before serving, sprinkle with remaining grated Parmesan cheese.
Cook sugar, evaporated milk, margarine and Karo until soft ball stage. Stir constantly. Remove from stove and add pecans and vanilla. Beat until ready to pour into buttered pan.
Mix well the first 8 ingredients with 1/4 cup tomato paste. Put 1/2 cup of meat mixture on each cabbage leaf. Roll or fold cabbage leaf around the meat mixture. Place in baking dish or can cook in crock-pot. Pour remaining tomato paste over top with the basil. Add about 1/2 cup water to the paste. Cook, covered, in oven about 1 hour at 350°.
Bring vinegar, sugar, water and cinnamon to a boil and simmer approximately 15 to 20 minutes. Pour this mixture over the beets. Let the beets marinate in this mixture for several hours before serving.
Rinse chilies in cold water. Split and remove seeds and veins. Layer half in bottom of a 9-inch square casserole dish. Sprinkle Jack cheese on top of chilies. Layer remaining chilies on top. Sprinkle Cheddar cheese on top. Beat eggs with flour and then milk. Pour over all. Bake at 350° for 30 minutes. Pour salsa over top of casserole and return to oven for 15 minutes. Let stand 10 minutes before serving.
Drain potatoes and place in casserole dish. Mix remaining ingredients. Pour over potatoes and bake at 350° until hot and bubbly.
Melt peanut butter, oleo and chocolate chips. Pour cereal in a grocery bag (brown paper). Pour chocolate chips mixture on Chex. Shake well. Pour in powdered sugar. Shake well. Pour out on cookie sheet to cool. Store in airtight container.