HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together ground beef, bread crumbs, onion, salt, pepper and milk. Make meatballs and brown in melted butter in large skillet. Mix remaining ingredients. When meatballs are browned, stir in combined liquid ingredients. Cook, covered, over low heat for 30 minutes. Serve over cooked noodles, rice or mashed potatoes. Serves 4.
Dissolve jello as directed on package and chill. Whip cream and sweeten to taste. When jello begins to congeal, fold into cream with rotary beater. Dice and mix marshmallows, pecans and fruit and fold into mixture. Set in refrigerator to jell.
Fry until just partially cooked the onion and celery. Drain mushrooms, saving liquid. Mix with onion and celery and add soup, liquid from mushrooms, adding enough water to make 1 cup, cashews and noodles. Mix all together and bake 1/2 hour at 350°.
Combine chicken, pickles, almonds and grapes in a bowl. Combine mayonnaise, salt and cider vinegar. Pour over chicken in bowl and toss well. Chill.
Boil shrimp. Break spaghetti up and cook. Mix all ingredients. Marinate in covered bowl overnight.
1 hour, 45 minutes before serving preheat oven to 350°. Brown pork steak well on both sides. In 13 x 9-inch baking pan, mix other ingredients. Arrange pork steaks on top. Cover dish with foil. Bake 1 hour 15 minutes.
Mix potatoes, cream cheese, sour cream, salt and pepper, butter and garlic powder. Pour into a shallow baking dish. Top with grated cheese. Bake at 350° until cheese is bubbly.
Using the coarse side of a grater, grate tomatoes into a bowl. Discard remaining skin. Add oil, salt, pepper, basil and olives. Mix. Grill bread until brown like Melba toast. Before bread cools, rub garlic clove over the entire surface of one side. Each slice should use 1/4 clove of garlic. Just before serving, spoon tomato mixture over bread. Serve in small batches.
Mix all together except crackers. Pour into buttered casserole dish. Put crushed crackers on top and cover with thin pats of butter. Bake at 350° for 35 to 40 minutes.
Cook vegetables according to directions on package. Drain well. Add onions, celery, cheese and mayonnaise. Place in casserole dish. Butter bread crumbs by melting butter and mixing with bread crumbs. Top casserole with bread crumbs. Bake for 15 minutes at 350°.
Mix all ingredients together, adding shrimp last. Chill. Make 1 day ahead of time to let flavors blend.
Crush wafers; cream butter. Add sugar and eggs, 1 at a time. Add milk alternately with crushed wafers. Add nuts and coconut. Bake in a tube pan at 300° for 1 hour and 45 minutes. Turn oven off; leave cake in oven for 15 minutes more. Take out and cool.
Cream butter and sugar until light. Add egg and beat. Add milk and flour alternately, beat well. Add vanilla. Bake in loaf about 25 minutes. Double recipe for 3 ten-inch layers.
Pour into greased cookie sheet. Bake at 350° for 20 minutes. Prepare topping.
Cream butter and sugar in small bowl. Add flour and walnuts mix to crumb mixture; save 1 c. for topping. Press remainder into bottom of 8 x 8 pan. Bake 350° for 12 to 15 minutes.
Set oven to 400°. Butter large baking dish. In a bowl, toss together rhubarb (cut into 1-inch chunks), lemon rind and juice, sugar, flour, nutmeg and butter (cut into tiny pieces). Transfer this mixture to baking dish. Cover with topping made by mixing together in a bowl and using a pastry blender, the flour, cut up unsalted butter, brown sugar, spices and oatmeal. Bake 35 to 40 minutes or until mixture is bubbling and top is golden brown.
Mix together Tang, sour cream, Eagle Brand milk and Cool Whip in a large bowl. When smooth, pour into pie crust. Decorate with drained oranges. Chill 1 hour before serving.
Melt cheese in microwave. Mix all other ingredients well. Add to cheese. Mix well.
To a half pint of grated horseradish, add 2 teaspoons of made mustard, sugar, salt and vinegar. Serve with beef or other meats.
Preheat oven to 375°. Grease shallow baking pan, about 8 x 12-inches. Cream butter, sugar and lemon rind thoroughly. Beat in egg. Fold in flour. Spread evenly in pan. Sprinkle with nuts.
Mix sugar and butter until light and fluffy. Beat in flour and cornstarch. Wrap and refrigerate at least 2 hours. Make into small balls. Bake at 325° for 8 to 10 minutes. Cool completely, then glaze. Makes about 4 dozen cookies.
In a 12 x 15-inch pan, place a layer of graham crackers on bottom of pan. Mix pudding, 5 cups milk and Cool Whip. Pour mixture over crackers. Layer crackers evenly on top of mixture. Melt chocolate and butter; take off heat and add powdered sugar, milk and vanilla. Spread on top of mixture. Chill at least 8 hours or overnight.
Grease a Bundt pan. Pour in pecans. Mix together pudding, brown sugar and cinnamon. Place rolls in pan. Pour pudding mixture over rolls. Pour on melted butter. Cover and let rise for 7 hours or overnight. Bake in preheated 300° oven for about 30 minutes. Let cool for 2 to 3 minutes only. Remove from pan carefully. Make glaze from milk, confectioners sugar and vanilla flavoring. Pour over cake.
Cream butter and sugar, stir in vanilla. Add flour and baking powder. Then add eggs and currants.
Brown beef. Put everything, except corn, in crock-pot. Cook on high for 4 hours. Add corn during last hour.
Combine zucchini, onions and green pepper in large roaster pan. Salt and garlic. Stir. Add 3 trays ice cubes. Mix through. Cover and let stand 3 hours. Combine vinegar, sugar, turmeric, mustard seed, celery seed and cloves in Dutch oven and bring to boil.
Mix all ingredients together and cover with buttered crumbs and/or slivered almonds. Bake in a buttered casserole 45 minutes at 350°, uncovered.
Cream shortening and sugar. Add egg and sifted dry ingredients alternately with milk. Add dates and beat well. Drop by spoonfuls into greased muffin tins and bake in moderate oven until golden brown.
In double boiler, mix gelatin, sugar and egg yolks. Stir in rind and juices (including that from can). Cook over boiling water, stirring constantly 5 minutes, or until thickened. Beat egg whites in separate bowl until fairly stiff, then add 1/2 cup sugar gradually and beat until stiff. Fold into egg mixture. Add about 12 to 16 segments of orange. Turn into pie shell. Garnish with remaining segments and chill. Yields 6 servings.
Mix milk, cream substitute, Nestles Quik and powdered sugar in large bowl. Store in airtight jars until ready to use. Mix 3 tablespoons of mix to 1 glass/cup of milk. Two recipes make 17 small jars. Good for gifts.
Pour uncooked rice into large baking pan. Place chicken on rice. Mix soups, dry soup mix, water and sherry. Pour over chicken and rice. Cover pan with foil. Bake 2 hours at 350°. Serves 6 to 8.
Combine brown sugar, soy sauce, lemon juice, oil, ginger and garlic. Stir in beef. Cover and refrigerate at least 3 hours. Stir meat often. Thread meat and pineapple alternately on skewers just before broiling or grilling. Grill approximately 14 minutes, basting occasionally and turning once. Chicken could be substituted.
Make rice and set aside. Salt and pepper chicken. Spread rice in an 8 x 10-inch baking dish. Spread 1/2 each of cream of mushroom and chicken soup on top of rice. Add 1/2 package of dry onion soup mix to top of rice. Place chicken on top of rice. Spread the remaining soups on top of chicken, then the remaining dry onion soup on top. Pour the milk slowly on top. Cover with foil. Bake at 350° for 1 1/2 hours.
Combine cake mix, margarine and eggs. Grease bottom only of 13 x 9-inch baking pan and pat cake mixture into bottom of pan. Top with pie filling. Combine frosting mix and remaining margarine and sprinkle over cherries. Bake at 350° (325° for glass pans) for 30 to 35 minutes. Cool and cut into squares.
Cook beans with bacon and drippings until tender. Salt to taste. Saute celery, onion and green pepper in olive oil. Add this mixture and the tomatoes to beans and let simmer for 1 hour.
Combine dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 minutes or until cake springs back when touched. Cool in pans. Cool completely. Spread frosting between layers, on top and sides of cake. Sprinkle top with 1 cup chopped nuts.
Mix the ground chuck, sherry, cornstarch, pepper, sugar, water and brown gravy mix. Put 2 tablespoons of oil in wok over medium heat. Add salt and ginger, then celery and onions; cook about 3 minutes, then add ground chuck mixture to wok. Stir continuously and break up meat as cooking. When meat turns brown, put the mixture through a colander or strainer, reserving the drained liquid in a pan. Spread the meat mixture out flat and let cool. Return the reserved liquid from the meat mixture to the wok and cook the cabbage over medium-high heat until soft. Mix cabbage with flour and set aside to cool. Both the meat mixture and the cabbage may be stored in the refrigerator until ready to make egg rolls. Mix the cabbage, meat mixture and bean sprouts together; crush bean sprouts lightly by hand. Place about 1/3 cup of egg roll mixture in the center of an egg roll skin and fold like an envelope; moisten the tip and fold over to seal the egg roll. Heat the quart of oil in the wok at high heat for 4 to 5 minutes. Cook egg rolls about 4 at a time until golden brown. Dip up and drain on a "Tempura" rack or on paper towels. Keep warm in a 200° oven on a rack until ready to serve. Serve with dipping sauces. Recipe yields about 24 egg rolls.
Dissolve gelatin completely in boiling water. Combine cold water and ice to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. If mixture is still thin, refrigerate until slightly thickened. Pour thickened gelatin into 4 clear dessert dishes; suspend gummy fish in gelatin. Refrigerate until set, about 1 hour. Makes 4 servings.
Cut cauliflower and broccoli into bite size pieces. Combine all vegetables in a large bowl. In a separate bowl, mix mayonnaise, oil, sugar, salt and pepper. Pour over vegetables and mix well. Refrigerate overnight, stirring several times. Serves 8 to 10.
Bake potatoes in a 450° oven until done. Cut potatoes in half and hollow out most of the potato. Sprinkle diced onion, shredded cheese and bacon bits over hollowed potato skins and return to oven under broiler until cheese is melted. Serve while hot. Sour cream and/or butter can be added. You can also add other ingredients to suit your taste.
Fry ground beef until brown; remove grease. Combine with cabbage, carrots, onion and raisins. Add soy sauce while stirring vegetables with meat. Add dash of salt, pepper and garlic powder to taste. Cool in a colander to drain fat. Wrap in lumpia wrappers. Rub egg whites to seal. Fry in cooking oil until brown. Makes 25 egg rolls.
Chop green onions. Fry hamburger meat and onions over low heat until brown. Remove fat. Add other ingredients and simmer until warm. Spoon over hamburger buns.
Cook first 6 ingredients in oil 5 minutes over medium heat in Dutch oven. Add squash and water. Bring to boil; reduce heat. Simmer 10 minutes. Add greens, beans and tomatoes. Simmer 10 minutes longer. Increase heat to boiling. Add pasta; cook about 10 minutes until pasta is tender. Add parsley and garlic; simmer 5 minutes. Serve hot.
Beat at medium speed on mixer all ingredients, except graham crackers and oleo, for 30 minutes. While beating, roll out graham crackers and oleo (crumble). Mix and line sides and bottom of spring-form pan. Add filling and cook in 300° oven for 35 minutes. Take out; turn oven to 450°. Add 1 pint sour cream mixed with 1 tablespoon sugar and 1 teaspoon vanilla. Spread over cake and put back in oven for 5 minutes. Sprinkle top with graham cracker crumbs.
Cook onion and sausage in a skillet over medium heat until onions are tender, but not brown. Drain. Add water, rice, salt, seasoning mix and beans. Bring to a boil and reduce heat. Cover tightly and simmer at least 20 minutes. Stir occasionally. Remove from heat; let stand 5 minutes or until most of liquid is absorbed. Makes 6 servings.
Preheat oven to 375°. Place foil baking liners in 12 muffin pan cups. In large bowl, mix cheese until smooth and beat in eggs, sugar, milk, flour, lemon peel and extract until well blended. Spoon into cups. Arrange almonds on cupcakes. Bake 30 minutes or until set. Cool on wire racks. Spoon jam into center of each cooled cupcake. Serves 12.
Mix dry ingredients in saucepan. Add milk, egg yolks and vanilla. Cook over medium heat until thick, stirring constantly. Pour into baked pie shell.
Mix everything together in a big jug. While you stir, chant in a deep voice: "Andy-dandy fiddle foo; Happy Yappy witch's brew."
Mix in bowl sugar, cream cheese, powdered sugar and Cool Whip. Mix in separate bowl the pudding and milk. Cool baked layer. Add cream cheese layer and let settle. Add pudding layer and let settle. Add remaining 1/2 container of Cool Whip on top.
Saute onions until opaque. Add beef and brown. Add the rest of the ingredients except the flour. Cook covered 1 1/2 hours on low heat. When done salt and pepper to taste. Thicken with flour mixed in cold water. Serve over broad noodles.
Mix all dry ingredients together. Rub in margarine. Add buttermilk and mix to a dough. Place dough on a floured board and knead into a round shape. Place in a greased and floured 9-inch pan. Cut a cross right through the dough. Bake in a 380° oven for 55 minutes or when a skewer comes out clean.
Spread toast with 2 tablespoons butter; sprinkle with garlic salt and cut into cubes. Combine tomatoes, onion, salt and pepper. Place cubes in greased casserole dish. Add tomatoes. Pour remaining melted butter over top. Bake in 375° oven for 20 minutes.
Combine corn syrup, water, soy sauce, sherry or wine, cornstarch, garlic and ginger; set aside. Heat oil to medium-low temperature in large frying pan. Add shrimp and cook, stirring occasionally, about 3 minutes. Add sauce, tomatoes and peppers and bring to a boil. Boil 1 minute, stirring gently.
Bring to boil and boil 1 minute the white sugar, cocoa, vanilla and milk. Add Mother's oats and peanut butter, stirring until oats and peanut butter are mixed together. Drop on wax paper with a teaspoon. Cookies should set up in 1/2 hour.
Parboil pork in a large pot with liquid ingredients to cover. Increase apple juice or broth if needed. Add garlic, cayenne, salt, bay leaves, 1/2 cup green pepper strips and 1/2 cup onions. Cook at a slow boil for 1 to 2 hours. Remove from liquid and let pork cool. Slice and place in roasting pan. Add more dry seasoning to taste and remaining green pepper and onions. Cover and roast until thoroughly done, not dry.
Crush and chop garlic and dice onion and green pepper; saute over low heat in oil until translucent and limp. Add ground turkey and brown slowly over low heat. When turkey is cooked through, add tomatoes, salt, pepper, oregano and basil. If desired, add mushrooms. Simmer over low heat for 15 to 20 minutes.
Brown beef and onions; drain and set aside. Combine cream cheese, soup, and milk; add salt, catsup, and olives. Mix well with cooked beef and onions. Pour into 2-quart casserole dish. Bake at 350 degrees for 10 minutes. Place biscuits on top and return to oven for 10 more minutes or until biscuits are done. Serves 4-6.
Melt 1 stick margarine. Add 1 cup of uncooked rice and 1/2 large onion (chopped). Cook until rice is golden brown. Add 1 can of beef consomme and 1 can of water to mixture. Stir well and add 1 can of sliced mushrooms, drained. Salt and pepper to taste. Pour in 2-quart casserole and cover. Bake at 300° for 50 minutes. Remove cover and bake additional 10 to 15 minutes. Serve with any meat or fish dishes. Serves 6 to 8.
Combine all ingredients. Put in 9 x 13-inch dish. Cover and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Steam carrots, zucchini, corn and green beans until tender; put aside to cool. Cook pasta according to package directions; drain and set aside to cool. Using blender or food processor, puree cottage cheese until smooth. Blend in skim milk, basil and parsley. Combine vegetables and pasta. Pour sauce over vegetables and pasta; mix thoroughly. Serve at room temperature. Serves 6.
Add dressing mix, a little at a time, to the cream cheese. Add ham and mix. Place into a bowl lined with plastic wrap. Chill well. Remove from bowl and remove plastic wrap. Wet hands and shape into a ball. Roll in chopped pecans.
Drain beans. Mix all ingredients together. Spray dish with Pam. Top with bacon. Bake at 350° about 1 hour.
Soften cream cheese at room temperature. Grind the remaining ingredients, except lemon juice. Combine all and make into rolls, small or large. Roll in paprika on wax paper.
Melt cheese, margarine and cocoa together in microwave. Gradually add sugar. As mixture cools, re-melt in microwave (nuts optional). May look grainey when spreading. Have faith, it smooths as it cools. Rich and simple! Yields 6 pounds.
Saute in large kettle bacon and onion. Add liquor from cans of seafood, potatoes and water. Cook about 10 minutes, until potatoes are tender. Just before serving, add clams or other seafood, 2 cups milk, salt and pepper. Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings.
Mix crabmeat, eggs, chopped celery and mayonnaise well. Chill.
Mix hamburger, milk and one package of soup mix. Make into balls. Cook until brown. Drain grease.
Beat softened cream cheese until light and fluffy in a medium bowl. Gradually add sweetened condensed milk, stir until well mixed. Blend in lemon juice & vanilla. Turn into crust.
Mix flour and salt. Cut in shortening. Add water and shape dough into ball. On lightly floured surface, roll dough out to fit 9-inch pie pan. Combine remaining	ingredients except pecans. Mix well.	Pour into unbaked pie shell.	Top with pecans. Bake at 350° for 50 minutes.
Cream butter and sugar; add unbeaten eggs, one at a time. Add flour and extract (flour, fruit and nuts); beat batter 2 minutes before adding fruit and nuts; mix well. Bake in tube pan 30 minutes at 300°; reduce heat to 200° and bake for 15 minutes. Serves 20.
Trim fat from chops. Sprinkle chops with salt, coat with flour. Brown chops on both sides in hot Crisco. Drain excess fat; add pineapple juice concentrate, the 3/4 c. water, sugar, lemon juice and spices. Simmer over low heat for 30 minutes. Combine cornstarch and cold water; add to chops. Cook and stir until sauce thickens. Top each chop with pineapple slice; cook for 5 minutes more. Makes 4-6 servings.
Brown ground beef in skillet; drain off fat and put beef in crock-pot. Brown bacon and onions; drain off fat. Add bacon, onions and remaining ingredients to crock-pot. Stir together well. Cover and cook on low 4 to 6 hours.
In 10 x 6 x 2-inch baking dish, toss rhubarb with 3 tablespoons sugar. In medium bowl, combine oats, brown sugar and cornstarch. With pastry blender or two knives, cut in margarine until coarse crumbs form. Stir in walnuts. Spoon evenly over rhubarb. Bake in 400° oven for 30 minutes or until rhubarb is tender. If desired, serve warm with whipped topping. Makes 6 servings.
Lightly grease two 9 x 13-inch pans. Place chicken pieces in pans and set aside. In a large deep pot, mix 2 cans of cream of mushroom soup with 2 cans of water and place on low heat. Pour in wild rice and Success rice; mix well. Pour mixture over chicken in pans. Cover and bake at 325° for 1 1/2 hours.
Cook potatoes in salted water. Drain, cool, and then peel. Mash in large bowl with butter, milk, and season with salt and pepper to taste. Set aside. Saute beef until browned, stirring to keep meat crumbled. Season with salt and pepper to taste. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire sauce, and gravy. Mix well. Add peas and cook about 5 minutes. Spread potatoes evenly over meat. Bake at 400° for 40 minutes until top is crispy brown.
Combine cream cheese, onions, garlic, mayo and olives, mix well. Spread cream cheese mixture on each tortilla, layer ham on top. Roll tightly. Wrap each roll in plastic wrap and refrigerate overnight. Cut into 1/2 in. slices, save end pieces to sample before serving.
Roll out dough on 15 x 10-inch baking sheet. Bake at 375° for 15 minutes (until brown). Mix everything but the veggies and spread on top of cooled dough. Top with veggies and refrigerate, then slice into small squares and serve. (Everyone loves this recipe.)
Slice pickles or cucumbers, peppers and onions. Mix in gallon or large container.	In pan, mix sugar, vinegar and pickling salt. Heat until hot, about 5 minutes. Pour mix over pickles; mix well.	Let set for 10 minutes. Put in containers. Cover and refrigerate. Will keep in the refrigerator for 2 to 3 months. Very crisp.
Boil potatoes until tender, peel and mash. Add cream, sugar, butter, salt and pepper. Beat until fluffy. Add chives, dill, and spinach. Beat again. Taste for personal seasonings. Add reserved liquid, if needed. Put in a 1 1/2-quart greased casserole dish. Bake, uncovered, for 20 minutes at 400°.
Cream the cream cheese until smooth. Add powdered sugar and mayonnaise in a large mixing bowl. Put drained fruit, whipped cream and cheese in mixture. Stir all together well and chill overnight.
Take one biscuit and using a thimble or anything round, cut out the center of the biscuit. Take the center out of the thimble and put the center and the biscuit in grease. Cook until brown. Then take the powdered sugar and mix with a small amount of milk or water. Glaze the doughnuts and enjoy.
Marinate steaks with remaining ingredients in an airtight container or plastic bag for 24 hours, turning occasionally. Drain and grill steak to desired doneness.
In large 9 x 13-inch buttered casserole, place alternate layers of thinly sliced onion rings, crushed potato chips and grated cheese. Mix soup and milk together. Pour over layers and sprinkle pepper on top. Bake at 350° until done. Recipe can be divided in half. Bake time 40 minutes. Leftovers can be frozen and reheated in the microwave.
Cut eggs in half lengthwise. Remove yolks and set whites aside. In a small bowl, mash yolks. Blend in the next 8 ingredients. Refill whites using about 1 tablespoon yolk mixture for each. Sprinkle paprika on top of eggs, if desired. Yield: 1 dozen.
Mix all ingredients and pour into a 1 1/2-quart casserole. Bake, uncovered, in 350° oven 1 1/2 or 2 hours.
In a greased 13 x 9 x 2-inch baking dish, spread cherry pie filling in bottom of pan. Cover with crushed pineapple. Sprinkle dry cake mix over pineapple. Cut up oleo over cake mix. Sprinkle chopped nuts on top. Bake at 350° for 1 hour.
Generously butter a 13 x 9-inch baking dish. Cut bread into 1-inch slices. Arrange in single layer over bottom of prepared dish. Beat the eggs, milk, sugar, salt and vanilla in large bowl until mixed. Pour over bread; cover with foil. Refrigerate. Uncover; dot with butter pieces. Bake, uncovered, at 350° for 50 minutes, until bread is puffy and lightly browned. Serve with your favorite syrup or honey.
Fry bacon in skillet until crisp. Remove and save. Saute potatoes and onion 5 minutes in bacon drippings. Drain well. Combine all in a crock-pot. Stir well. Cook on low 4 to 7 hours.
Bake angel food cake and break into small pieces. Place in large bowl and sprinkle with jelly mix (dry, as it comes out of the box) and stir to coat the pieces of cake. Add thawed strawberries and mix well. In another bowl, mix the pudding mixes with the 3 cups of milk; beat until thick. Alternate layers of strawberry cake, pudding and Cool Whip in trifle dish or clear bowl.
Dissolve yeast in 1/2 cup warm water, then feed it 1 cup warm water, sugar and potato flakes. Let stand all day, then refrigerate 2 to 5 days.
Stir 2 cups boiling water into jello; add partially frozen berries to jello. Tear the angel food cake into bite size pieces; stir into jello mixture. Spread in a glass pan. Refrigerate until set. Frost with Cool Whip and sprinkle with fine nuts.
Combine all ingredients; mix well. Spoon in baking dish. Bake at 375° for 15 minutes or until hot. Serve with crackers.