HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the bread crumbs in 1/2 cup of water for 5 minutes. Squeeze dry and place in a bowl. Add meat, tomato paste, cumin and egg. Mix together thoroughly. Season with salt and pepper. With damp hands, roll the meat into balls about the size of walnuts.
Select choice prime rib or standing rib. Season meat and rub into meat. In a large, heavy pan, such as the bottom of a roaster, pour a layer of rock salt until the bottom section of the pan is completely covered. Lightly dampen the rock salt with water until the salt is just lightly moist.
Line spring-form pan on sides and bottom with ladyfingers. Cream together cheese, sugar and vanilla. Whip cream. Fold into cheese mixture. Put part of mixture on ladyfingers, then more ladyfingers, then rest of mixture. Chill 30 minutes before serving. Spread pie filling on top before serving.
Boil potatoes. Fry onions in margarine. Place meat in with onions and fry. Add mashed potatoes. If too thick, add water. Add spices; stir and keep on low heat for a few minutes. Place in hollow pumpkin. Bake at 350° until pumpkin is brown.
In bowl mix cream cheese until smooth, gradually beat in 1/2 cup milk. Reduce speed. Add pudding mix, undiluted limeade concentrate and remaining 1 cup milk. Beat just until blended. Fold in 2 cups whipped topping. Spoon into pie crust. Refrigerate pie until cream cheese filling is firm enough to slice (at least 3 hours).
Fill a 2 quart casserole dish half full of shredded lettuce. Add in layers of celery, onions, green peppers and peas (thawed, but not cooked).	Add mayonnaise and scatter sugar over it. Next, add cheese. Fry bacon and break up over the salad. Add sliced eggs. Cover and let stand overnight.
Dissolve jello in boiling water. Add pear juice. Chill until partially set. Stir in pineapple, pears and marshmallows. Chill until almost firm. Fold in whipped cream. Chill until firm.
Saute the hamburger, bacon and onion together. Combine with the remaining ingredients. Bake in 350° oven for 40 minutes. If slow cooker is used, mix as directed and low cook for 2 to 3 hours. Stir occasionally.
Slice and cook carrots. Make white sauce. Layer carrots and cheese (end with carrots). Add white sauce and crumbs. Bake 20 minutes at 350°.
Blend ingredients in medium saucepan and cook over medium heat, stirring occasionally, until thick and bubbly.
Combine salt, pepper and flour in a bag. Add meat cubes; shake to coat. In large skillet, melt butter; brown venison and ham over medium heat. Add water, soup mix, parsley and rosemary. Cover and simmer 1 1/2 hours, adding more water if necessary to keep meat submerged. Whip together potatoes and eggs. Spread 4 cups of potato mixture over bottom and sides of oiled 8 x 14 x 2-inch baking dish. Bake in preheated oven at 350° for 5 minutes, then fill with venison mixture and top with remaining potatoes. Bake 30 minutes more.
Beat eggs; slightly scramble in 1 tablespoon oil. Set aside for later use. In heavy frying pan over high flame, heat 3 tablespoons oil. Add scallions; stir a few times. Add rice; stir quickly until rice is coated with oil. Mix together the soy sauce and sugar; stir into rice and mix well. Add ham and eggs, breaking eggs into little pieces. Serves 4.
Mix and roll into a ball. You can make one larger or two small balls. Roll into pecans, finely chopped, and/or parsley.
In ovenproof skillet saute beef, onions and peppers with seasonings until meat is no longer pink and vegetables are tender. Stir frequently to crumble meat. Add tomatoes and rice. Top with cheese and bake at 350° until cheese melts.
In a double boiler, melt peanut butter, brown sugar and corn syrup. Add butter and vanilla. Add Rice Krispies and peanuts. Press into a 9 x 13-inch buttered pan. Melt chocolate chips and spread over mixture. Cool and cut into squares.
Combine sugar, oleo, syrup and salt and bring to boil. Cook 5 minutes. Remove from heat and add soda. Pour over popcorn. Mix well. Scatter on large shallow pans. Bake at 250° for 1 hour, stirring frequently.
Mix thoroughly	Crisco, butter, sugar and brown sugar. Add peanut butter and continue to mix. Add eggs and mix some more. Add flour 1 cup at a time, mixing thoroughly after each cup. If dough is not stiff after 2 1/2 cups of flour, add enough flour 1/4 cup at a time until dough is stiff. Depending on weather it can take up to an extra 3/4 cup of flour. Roll into balls the size of a golf ball. Place 3 inches apart on a cookie sheet and flatten with a fork. Bake until set at 350° about 12 minutes. Do not overcook, they will get very hard if you do.
You may use 1 (8 ounce) Cool Whip in place of the Dream Whip, milk and vanilla.
Use 6-quart pan. Cut pork into 1/4-inch cubes. Brown in pan. Add onion, potatoes and water to cover potatoes. When potatoes come to a boil, add fish (salt and peppered). Cook 2 to 3 minutes on low heat. Turn fish and cook 3 more minutes. Remove fish and flake. Add corn, half and half, butter, flaked fish, parsley and thyme. Simmer slowly and bring almost to boil. Do not stir too much.
In large bowl, combine sweet potatoes, sugar, salt, eggs, 1/4 cup butter, vanilla and milk. Place in greased 1 1/2-quart casserole or baking dish. In small bowl, combine brown sugar, flour, pecans and remaining butter. Top sweet potatoes with crumbled mixture. Bake in 350° oven for 35 minutes. If made ahead and chilled, bake 45 minutes.
Sift flour, baking powder, sugar and salt together. Add milk, egg and nuts. Let stand in baking pan for 20 minutes. Bake at 325° for about 1 hour.
Place a layer of the potatoes and onion in a flat baking dish, then sprinkle lightly with flour, salt, pepper and butter pats. Place over this a layer of cubed ham, about 1/2 cup or more. Repeat with a second and third layer. Pour mixture of soup and milk over potato layers. Bake at 375° until tender. Place foil under dish to catch overflow. A brown crust is very nice to wait for. A few minutes under the broiler may add this, if you wish. Wonderful with fresh, frozen corn and sour cream on the side.
Mash squash and add all ingredients as listed. Pour in a greased baking dish. Top with buttered crumbs. Bake at 350° until firm.
In blender, mix the egg yolks (reserve whites for meringue), flour, salt and 1/2 the milk.
Boil potatoes, mash; add a small amount of milk. Add Longhorn cheese. Cook lasagna noodles according to package directions. Melt oleo in skillet and saute onions until lightly brown. Heat sauerkraut.
Mix egg, beef, onion, rice, salt and bell pepper together and fill cabbage leaves. Line a 9 x 13-inch pan with sliced jowl bacon, then spread sauerkraut over this. Layer cabbage rolls on top of this and spread with tomato soup. Bake, covered, at 350° for 3 hours.
Brown beef along with onions and garlic; drain. Mix in olives, green chilies, tomatoes with chilies, picante sauce, and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Let peas soak overnight. Bring peas to a full boil, then pour peas in a colander and rinse. Fill a large stockpot 3/4 full of water. Add peas, ham hock or bones, celery, onion, garlic, salt and pepper. Cook until tender. While peas are cooking, brown the sausage and cook rice.
Chop onion and 2 packages of chopped beef. Mix in sauce in a bowl. Form into a ball. Use last bag of beef for outside of cheese ball.
Cook and debone chicken. Mix with soups, sour cream and almonds. Melt butter and crumble crackers until all butter is taken up. Top casserole with this and sprinkle with poppy seed. Bake at 350° for 20 to 25 minutes.
Mix the first 4 ingredients. Mix the remaining ingredients and add to the broccoli mixture. Chill.
Cream butter, sugar and vanilla in large mixer bowl 5 minutes at medium speed. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water. Combine with buttermilk. Combine flour, cocoa, salt and baking powder; add alternately with buttermilk mixture to creamed mixture, beating just until blended.
In a small mixing bowl, combine the cream cheese and salad dressing mix. Spread over one side of each tortilla. Top with ham and roll up. Refrigerate for 1 hour. Cut into 1-inch slices.
Cook broccoli and finely chopped onion; drain. Cook rice with salt. Add cooked rice and cream of broccoli soup. Add milk and shredded cheese. Bake, uncovered, for 30 minutes at 350°.
Cream butter and add sugar gradually until well mixed. In another bowl, mix dry ingredients. Then add to butter and sugar, alternating with water. Add vanilla and then add eggs, one at a time, mixing well. Grease tube pan. Cook for 1 hour and 10 minutes on 300°.
Combine flour and 1/2 teaspoon of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough that sticks together. Shape dough into ball. Cut in half.
Soften cream cheese and oleo. Stir in remaining ingredients. Pour into buttered casserole dish. Top with cracker crumbs (I prefer Town House) and drizzle with 2 tablespoons melted oleo. Bake at 350° until heated thoroughly.
You may substitute 1 1/2 cups unsifted all-purpose flour instead of cake flour.
Cook apples with just enough water to keep from sticking. When done, rub through a sieve; add sugar, vinegar and spices. Place in dishpan or large pan on lower rack in oven. Cook at 325° until thick. Stir once or twice during cooking. When done (about 3 hours), place in clean, hot jelly jars and seal.
Drop by teaspoon on greased cookie sheets. Dip first 2 fingers in cold water and flatten cookies with slight pressure, then take granulated sugar in a teaspoon and tap gently so each cookie has a generous sprinkling of sugar on top. This almost makes a glaze when baked. Cookies are very brittle and crisp and can be kept for several weeks in a tightly covered tin box in the refrigerator. Bake in slightly hotter oven than 350°, but not 375° oven. I set it to 360°. The edges brown too fast in hot oven. Bake 11 minutes, more or less according to oven. Makes 6 dozen cookies.
Pour 2 cups boiling water over 2 Shredded Wheat biscuits. Add sugar, salt, molasses	and shortening. Let cool. Dissolve yeast cake in 1/2 cup warm water. Mix together and add 5 to 6 cups flour or enough for	form a firm dough. Let rise until double in bulk. Knead and set in greased bread tins. Let rise. Bake 45 minutes at 350°.
Cut potatoes into chunks and boil until soft. Boil eggs and cut into pieces. Cut up pickles and onions. In a large mixing bowl, mix potatoes, eggs, pickles, onion, Miracle Whip, sandwich spread, mustard and pickle juice. Adjust amounts of Miracle Whip, sandwich spread and mustard to taste.
Mix sugar and oil; add eggs. Mix and add flour, salt, soda and vanilla. Add apples, nuts and coconut. Pour into greased and floured tube pan. Bake 1 hour and 20 minutes at 350°.
Cream butter; add sugar gradually, creaming until light. Add eggs and vanilla and beat until fluffy. Sift dry ingredients together; add to creamed mixture alternately with milk, beating after each addition. Beat one minute. Bake at 350° for 30 to 35 minutes. Cool 10 minutes.
If using fresh asparagus, wash and trim the bottoms. Cut fresh or frozen asparagus in 1/2-inch diagonal slices. Melt shortening in a large skillet. Saute asparagus over moderate heat about 5 minutes, tossing frequently. Add lemon juice, salt and pepper to asparagus in skillet. Toss lightly. Serve hot. Makes 3 or 4 servings.
Peel onions and cut in half crosswise. Place cut side up in casserole. Season with salt, pepper and paprika. Place small chunk of butter on each and top with honey. Cover loosely with foil. Bake in a 300° to 325° oven for 45 minutes to 1 hour, removing foil the last 15 minutes of baking.
Combine all ingredients (batter will be very stiff). Lightly grease 9 x 9-inch baking pan. Bake until brown.
Broil eggplants until tender. Peel and mash. Set aside. Chop garlic finely and add to mashed eggplant. Add vinegar and salt and pepper to taste.
Brown pepper and onion in 2 tablespoons of margarine. Add beef and drain. Add rest of ingredients, except for cheese. Heat well. Pour in dish and cover with cheese. Let bake at 350° until cheese melts.
Prepare 3 (9-inch) cake pans. Combine all ingredients. Blend until moistened. Beat at medium speed for 3 minutes. Do not overmix.
Mix sugar, salt and milk in saucepan. Bring slowly to boil to soft ball stage. Immediately remove from heat and whip until creamy. Stir in butter, vanilla and pecans. Drop by spoonfuls on buttered wax paper and cool. Makes 18 to 20.
Preheat oven to 350°. Boil potatoes in skins. Cool, peel and grate them. Mix all ingredients except 1/2 cup cheese. Put in greased 2-quart casserole; sprinkle with reserved cheese and paprika. Refrigerate at least 6 hours or overnight. Allow casserole to reach room temperature before baking (about 1 hour). Bake 30 to 45 minutes. Yield: 8 servings.
Heat oven to 350°. In small bowl, mix together cottage cheese, Romano cheese, eggs and bread crumbs. Set aside. In frypan (large), brown hamburg and onion until brown. Add a large jar of spaghetti sauce; add 2 teaspoons garlic salt. Let simmer while you cook the lasagna spaghetti (12 strips). Cook for 10 minutes in boiling water; drain when done and let cold water run in pan until its cool enough to handle.
Put half of the cucumber slices in a food processor with the remaining ingredients and puree. Transfer the puree to a bowl. Stir in the remaining cucumbers; chill at least 4 hours before serving. Serves 6 to 8.
Press into 9 x 13-inch pan. Bake until tan at 350° (about 20 minutes). Cool.
Drain salsa of extra juice. Add chopped tomato and green pepper. Spread softened cream cheese on round plate or platter. Spread salsa mixture on top of cream cheese. Refrigerate for 2 hours. Serve with crackers.
Heat oven to 450°. Have jelly roll pan ready. Cut each potato into 8 wedges and set aside. Peel garlic and cut in 4 slices. Put garlic in a 1 cup glass measuring cup with oil and cook in microwave on High until hot (45 to 55 seconds). Remove and discard garlic. Add pepper and salt to oil. Crush rosemary between fingers and add to oil. Stir and add to potatoes and toss. Transfer potatoes and any loose oil from bowl to pan. Spread potatoes so not touching. Bake until tender, about 30 minutes, stirring every 10 minutes. Yield: 6 servings.
Mix ground beef with egg, bread crumbs, salt, pepper and garlic. Shape into patties and brown on both sides. Mix mushroom gravy as on package. Pour over hamburgers. Simmer for about 1 hour, then serve over noodles.
Mix sugar and flour. Beat eggs until fluffy. Heat milk and Carnation milk until hot. Add sugar mixture and stir well. Leave on heat 5 to 10 minutes. Take off and cool. Add vanilla.
Combine all ingredients. Mix together well with your hands. Shape into balls. Put on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes, or until brown.
Cut cauliflower and broccoli into flowerets. Stem mushrooms. Add tomatoes, mix together and add dressing. Cover and refrigerate. Let marinate for 7 hours or overnight.
Mix all together, stirring well. Chill and serve. This is the recipe used on salad bar at Western Sizzlin' East.
Heat together butter, sugar and cocoa. Mix in a bowl, eggs, milk and vanilla. Combine and bake at 350° for 40 minutes.
Dissolve desired color and flavor Jell-O in 2 cups boiling water. Add sugar, pineapple juice, 12 cups water, lemon juice and flavoring (to taste). Place in container(s) and freeze to slushie state. When serving, add equal parts of punch, ginger ale and Sprite.
Dissolve the yeast in warm water and set aside. Mix the other ingredients and add to the yeast mixture. Knead on a floured board until smooth.
Cook rice until soft, not mushy. Mix all ingredients except whipped cream and let stand for one hour. Put in whipped cream before serving. Garnish with cherries. Beat whipped cream before folding in above ingredients.
Cut cream cheese into cubes and soften. Mix together refried beans and cream cheese. Stir in scallions and chiles. Place in slow cooker, cook two hours; add half a cup of shredded cheese and olives. Sprinkle remaining cheese on top. Serve with tortilla chips.
Fry bacon and sausage separately. Crumble and pour into iron skillet. Mix eggs. Add potatoes O'Brien; mix and pour into skillet with bacon and sausage, then mix again. Bake at 350° until light brown. Pour off grease as needed. Slice and serve.
Mix all ingredients well and form into ball. Using waxed paper, roll ball on chopped pecans. Chill for 1 hour; serve with crackers.
Sift corn meal, flour, salt, baking powder and sugar together. Beat egg. Add milk and butter. Add to sifted dry ingredients, stirring just enough to dampen all the dry ingredients. Fill greased muffin cups 2/3 full. Bake in a 425° oven for 25 minutes. Makes 6 to 8 muffins.
Combine apples, rice, lemon juice, 1/4 cup brown sugar, cinnamon and salt in large bowl. Spoon into 9 x 13 x 2-inch baking dish. Mix flour and remaining brown sugar, cut in butter until mixture is crumbly. Stir in nuts and sprinkle over apple/rice mixture. Bake at 350° for 30 minutes or until apples are tender. Serve warm, plain or topped with ice cream.
Mix sugar, cream cheese, pineapple and Cool Whip together. Pour into pie crust. Can be served right away but is better if it is refrigerated overnight.
In a small bowl, stir together the yogurt, mayonnaise, red and yellow peppers, celery, shallots and tarragon. Transfer the dip to a serving bowl. If desired, cover and chill in refrigerator until serving time.
Cream margarine and shortening together. Gradually add sugar and cream until fluffy. Add flavorings. Add eggs, one at a time, mixing well after each addition. Sift dry ingredients together and add to cream mixture alternately with milk. Begin with flour and end with flour. Spoon mixture into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Cut rhubarb into 1/2 inch pieces. Sift 1 cup sugar and 2 tablespoons flour together and mix with rhubarb. Pour into 8 or 9-inch baking pan and dot with butter. Sift together the remaining cup of sugar and flour with salt and baking powder and stir in beaten egg. The mixture will be crumbly. Sprinkle over the rhubarb and shake the pan a little so the crumbs will settle down in rhubarb. Bake about 40 minutes at 350° or until crust is a delicate brown. Serve warm or cold with or without cream or ice cream.
Mix Pet milk, marshmallows and orange juice and let stand. Combine graham cracker crumbs, cinnamon, nutmeg, cloves, raisins, pineapple and cherries. Add this to the marshmallow mixture. Press down in a square Pyrex pan/dish and let stand in icebox. Cover with cloth.
Brown ground chuck. Drain and add all other ingredients. Bake in 2 quart baking dish at 375 degrees for 45 minutes. Do not place lid over beans.
Mix crust ingredients and press into a 9 x 13-inch pan. Bake at 300° for 20 to 25 minutes; cool.
Mix ingredients in the order given adding a dash of salt if you prefer. Put in greased loaf pan (1 large or 2 small). Bake at 350° for 50 minutes.
Beat egg white until forms peaks. Mix flour with sugar. Fold all ingredients into egg white. Pour over pecans and stir until the pecans are completely coated. Bake on large cookie sheet lined with brown paper that has been greased on both sides. Bake 30 minutes at 250°. Lift up immediately from the brown paper with a spatula. Cool completely and store in tight container.
Combine thawed vegetables, soup, sour cream, 1/2 cup each of the cheeses, pepper and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. Ready to serve.
In saucepan, bring to a rolling boil on medium heat the sugar, milk and oleo. Boil 5 minutes. Remove from heat and add peanut butter and marshmallow cream. Beat until smooth. Pour into 13 x 10 pan and let cool.
Stir ingredients in a bowl. Butter and flour a 9 x 9-inch or an 8 x 8-inch pan. Bake at 350° for 25 minutes.
Pour 1 cup warm water in large bowl. Sprinkle in yeast. Stir until dissolved. Add sugar, salt and 1/2 the flour. Beat with electric mixer on medium speed for 2 minutes. Beat in egg and soft shortening. Mix rest of flour until soft dough to handle.
Put into a microwave dish the first 3 ingredients. Microwave 1 1/2 minutes. Beat. Add the vanilla and gradually stir in the confectioners sugar. Use wire whisk if hand mixing. If more milk is needed, add 1 teaspoon at a time. This will cover a two layer cake.
After potatoes are mashed, add cream cheese and dip. Put into casserole. Dot with butter and sprinkle with paprika. Put into oven and heat thoroughly, gently brown on top. Can be made day before and reheated in microwave.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes until edges are golden brown. Let stand on cookie sheets 2 minutes. Remove from cookie sheets; cool. Makes about 5 dozen.
In medium saucepan, boil zucchini and green onion in a cup of water for 5 minutes; drain. Stir in the undiluted chicken soup, sour cream and carrots. Toss dry stuffing mix with melted butter and spread half of the stuffing mix in the bottom of a 12 x 7-inch baking dish. Spoon vegetable mix on top. Sprinkle the rest of the stuffing mix over all. Bake at 350° for 25 to 30 minutes.
Heat sweet potatoes, then mix like mashed potatoes. Combine all the ingredients and beat together with mixer. Then put in buttered pan.
Brown first 3 ingredients in a large skillet. Cook spinach or broccoli and drain, reserving liquid. Add water to make 1 cup. Add spinach or broccoli liquid, salt, pepper, chopped spinach or broccoli, spaghetti sauce, tomato sauce and tomato paste to meat mixture. Simmer 10 minutes. Combine spinach or broccoli with macaroni and remaining ingredients. Spread in a 13 x 9 x 2-inch baking dish. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes. Serves 8 to 10.
Layer the first eight ingredients in a large salad bowl. Refrigerate. Top with Tostitos and toss. Serve immediately.
Place 1 1/2 cups chips in baking dish. Arrange chopped onion and 1/2 cup cheese over chips. Pour chili over mixture. Top with remaining chips and cheese. Bake at 350° for 15 to 20 minutes. (Serves 6.)
Mix well and add remaining ingredients. Mix lightly. Heat thoroughly. Makes 4 to 6 servings.
Mix all the ingredients in a bowl. Cover and refrigerate several hours so flavors can blend. Serve on crisp lettuce. Makes 6 servings.
Wash, peel and boil the potatoes. Mash them. Wash lettuce. Clean and add to the mashed potatoes. Mix in bacon bits. Serve warm.
Place cottage cheese in strainer and rinse with water. Drain well. Put cottage cheese in blender along with lemon juice and blend until smooth. Add the yogurt at this time. Blend another 1 to 2 minutes. Texture will be creamy. Chill well.
*To cut down on sugar for diabetics, use 4 cartons of yogurt and leave out sweetened condensed milk.
Heat electric skillet to 250°. Melt the oleo and Worcestershire sauce. Add salt. Mix cereal and nuts together; add. Stir until all the cereal is well coated. Cook at 250° for about 1 hour.
In a bowl, stir peanut butter and butter together. Add sugar and stir until combined. Shape into balls and place on wax paper; let dry. Melt chocolate. Dip balls into melted chocolate and place on wax paper. Let dry.
Mix all together; put in baking dish (9 x 13-inch). Bake 45 minutes at 350°. This makes a lot. You can make 2 and freeze one or half the recipe.
Mix milk, salt, sugar and shortening. Cool to lukewarm. Dissolve yeast in warm water; add beaten egg. Blend with lukewarm mixture. Add flour and knead until smooth on a floured board. Let rise in bowl until doubled. Knead. Rest 1 minute. Roll 1/4-inch thick. Cut into muffins. Place on a cookie sheet covered with 1/4 cup cornmeal; top with cornmeal. Cover and let rise until doubled. Cook on medium hot ungreased griddle for 8 to 12 minutes on each side. Cool on rack.