HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a deep thick saucepan, quickly bring to a boil soup mix, water and 3/4 can of tomato sauce. Cover and simmer 10 minutes. Mix ground beef, seasonings, parsley and remaining 1/4 can tomato sauce. Shape into 16 meatballs and place in sauce. Simmer gently, uncovered, for 25 minutes, turning occasionally. Serve over hot noodles or spaghetti. Makes 4 servings.
Melt butter over low heat. Stir in flour, salt and pepper. Remove from heat and gradually stir in milk. Return to heat and cook, stirring constantly until thick and smooth. Add cheese, stirring until melted. Add pimento and eggs. Turn into a greased 1 1/2 qt. baking dish and top with scalloped crackers. Bake at 350° 20-25 minutes. Makes 6 servings
Put margarine and marshmallows in double boiler and melt. Add fruit and raisins; mix well. Add nuts and stir. Add crushed graham crackers and mix well. Pack firmly in pan. Leave for 24 hours before cutting.
In medium saucepan combine sugar, cocoa and salt; blend in water. Cook over medium heat, stirring constantly until mixture boils. Boil and stir 2 minutes. Add milk; stir and heat to serving temperature. Do not boil. Remove from heat; add vanilla. Beat with rotary beater or wire whisk until foamy. Serve hot, topped with whipped cream, if desired. Makes about 6 (6 ounce) servings.
Slice cucumbers about 1/8-inch thick. Dissolve lime in water and cover cucumber slices. Let stand for 24 hours. Rinse well. Let stand for 3 hours in clear water; drain. Mix well the vinegar, sugar, cloves and salt and pour over cucumbers. Let stand overnight. In the morning, bring to a boil for 35 to 40 minutes. Fill sterilized jars within 1/2-inch of top with cucumbers and syrup. Put on cap; screw band firmly tight. Process in boiling water bath for 5 minutes. Yields 10 pints.
Blend ingredients and chill about 20 minutes. Form into 1 or 2 balls and roll into nuts. Best if left overnight before serving.
Slice pickles into 1/4-inch slices. Layer pickles in pint jar to 1 1/2-inch layer. Cut garlic over pickles (3 small). Sprinkle 5 tablespoons sugar over pickles. Continue layers until jar is full. Pour vinegar over all. Refrigerate. Shake jar often. Ready to eat third day.
Brown hamburg and bacon together. Cook onions and green pepper together until tender. Drain off excess liquid; add catsup, salt, brown sugar, mustard, vinegar and sugar. Add tomato sauce, chili powder, garlic powder, kidney beans and butter beans. Bake at 350° for 45 minutes.
Heat oil in a large skillet on medium heat. Add green pepper, celery, onion and garlic. Saute until crisp-tender. Add ketchup, Worcestershire sauce, vinegar, brown sugar, salt, chili powder and pepper. Mix well. Heat to a boil. Reduce heat. Stir in chicken. Simmer 10 minutes, stirring occasionally. Spoon 1/4 cup chicken mixture over bottom half of each bun. Replace top. Makes 8 servings.
Cook pasta according to package directions; drain. Rinse with cool water to cool quickly and drain well. Combine chicken and veggies with pasta in large bowl. Add dressing; toss lightly. Chill at least 2 hours, tossing occasionally. Makes 4 to 6 servings.
In a 10 x 6-inch baking dish, combine peaches, sugar, tapioca, lemon juice and salt. In small bowl, blend together into coarse crumbs the flour, brown sugar and margarine. Pat uniformly over the top of fruit. Cover and bake 15 minutes in a 375° oven. Remove cover; bake 30 to 40 minutes more until peaches are soft and brown across top. Delicious warm or cold.
Combine soup and milk. Conventional: Heat over medium heat until hot and bubbling, stirring often. Microwave: Microwave uncovered on High 5 minutes or until hot and bubbling, stirring halfway through heating. Serve over vegetables such as broccoli, cauliflower and carrots, etc.
Let cream cheese stand at room temperature until soft. Mash with a fork and add the mayonnaise. Chop up pecans and salad olives. Put in a bowl and add olive juice with a dash of pepper (no salt). Stir well; this will be mush. It's supposed to be that way! Put in a pint fruit jar and refrigerate for at least 24 to 48 hours. It will be thick. Spread on bread. Can use black walnuts or any other kind of nuts.
Bake ribs about 1 hour and 40 minutes. Drain off fat. Add rest of ingredients and bake about 40 minutes. Baste often.
Cream sugars and shortening. Add eggs and beat until fluffy. Combine flour, soda, baking powder and spices. Add them alternately with the sour milk. Stir in oats and raisins or gumdrops. Drop by spoonful on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix all ingredients, except oatmeal, and boil for 1 1/2 minutes. Stir in 2 1/2 cups of 1-minute oats. Drop by teaspoonfuls on buttered wax paper.
Mix cauliflower, water chestnuts, onions and radishes. Mix sour cream, mayonnaise and buttermilk dressing mix. Mix dressing with vegetables. Chill.
Combine juice, sugar, tapioca, salt and cherries; let stand about 15 minutes. Line 9-inch pie pan with pastry. Fill with cherry mixture. Dot with butter. Adjust top crust. Bake at 400° for 45 minutes to 1 hour.
Put 4 graham crackers in a plastic bag. Press bag flat. Tie it closed. Whack the crackers with big spoon until they are tiny crumbs. Put the crumbs in a large bowl. Whack all the crackers into crumbs. Open can of sweetened condensed milk; put the milk in the bowl. Put the raisins in the bowl; mix with big spoon. Add cereal to the bowl; mix. It will be stiff. You may have to use your hands. Spread some butter all over the inside of the baking pan. Put the mixture in the pan. Press it down with your fingers. Let the pan sit for 15 minutes. Cut the mixture into 16 bar cookies.
Beat the butter, cream cheese, egg and vanilla in a mixing bowl until light and fluffy. Stir in the dry cake mix. Chill, covered, for 30 minutes. Drop the dough by teaspoonfuls into a bowl of confectioners sugar and roll into balls. Arrange on cookie sheets lightly coated with nonstick cooking spray. Bake at 350° for 10 to 12 minutes or until golden brown. Cool on wire racks. Makes 3 dozen.
Mix together with wire whisk and pour into pie shell. Bake at 350° for 30 to 40 minutes, until filling is set.
Crust: Mix together flour, chopped nuts and margarine. Pat into bottom of 13 x 9-inch glass baking dish (ungreased). Bake at 375° for 15 to 20 minutes.
Cook potatoes and carrots together. Brown sausage and onion; add meats (except shrimp), vegetables and seasonings. Cook slowly about 1 1/2 hours. Add shrimp last 5 minutes of cooking time. Serve over rice with barbecue bread and green salad.
Mix water and yeast together. Stir until dissolved. Add 3 tablespoons salad oil, salt and 4 2/3 cups flour. Mix until all flour is moist. Add remaining flour until smooth (takes about 10 minutes). Place in large bowl and brush with salad oil. Cover and place in a warm place for 2 hours.
Peel and mash bananas. Add egg and sugar; blend until smooth and well combined. Add milk and vanilla; continue to mix until just combined.
In center of large square of heavy-duty aluminum foil, place 1/2 pound patty of ground chuck, shaped into a patty. Place thick slice of onion on meat. Place large chunks of potato and carrots on top, then mushrooms, green pepper or other choice of fresh vegetables. Salt and pepper to taste. Wrap in foil and cook over hot coals 1 hour, flipping occasionally, until done. Makes 4 large portions.
In mixing bowl, cream butter and sugar. Add eggs, one at a time and beat well. Add vanilla, then stir in flour. Drop by teaspoon on lightly greased cookie sheet. Preheat oven to 275°. Cook until lightly brown.
Peel potatoes and cut in thin slices. Place potatoes in greased baking dish in 3 layers, 1-inch deep, sprinkling each layer with salt, pepper and flour and dotting with butter. Add milk until it can be seen between slices of potatoes but not to cover. Place pork chops on top. Bake at 350° for 1 1/2 hours uncovered.
Cream together. Pour into a well-greased pan. Bake at 325° for 1 to 1 1/4 hours.
Put milk on stove and slowly bring to a boil. Beat eggs and add sugar and flour. After milk comes to a boil, add pudding mixture to milk. Stir continuously until pudding gets thick. Take mixture off fire and add vanilla and pat of butter. Stir pudding until butter melts. Layer bananas on bottom of bowl. Pour half pudding mix over them, then a layer of vanilla wafers. Pour mixture over all. Top with vanilla wafers.
Peel and cut bananas in half lengthwise. Brush with lime juice. Set aside. In dry medium skillet, soften tortillas one at a time over medium heat, by turning over 2 to 3 times until warm and limp. Keep warm. Spread 1 tablespoon apricot preserves over each tortilla. Place a banana half across lower third of tortilla. Sprinkle with cinnamon; roll up. Lay seam side down on plate. In heavy skillet, heat oil and butter over medium heat. Put tortillas in hot oil. Brown lightly. Serve with dollop of whipped cream and nuts or berries. Serves 4.
Pour milk into a large container. Set this container in a pan of water to	make a double boiler.	Heat milk to lukewarm. Beat egg yolks well; add sugar and stir.	Add some of the warm milk to egg mixture and mix well. Pour into the milk. Stir constantly	until mixture	coats a spoon.	Cool. Add vanilla.
Mix first 2 ingredients together until well blended. Refrigerate until ready to eat. Cut up apples or use strawberries whole and dip into cream dip.
Mix sugar, salt, dry mustard, Tabasco, ketchup, vinegar and salad oil together. Soak thin slices of white onions in ice water while boiling green shrimp. Place a layer of onion, layer of shrimp and layer of bay leaves. Pour sauce over (continue in layers). Use wide-mouth jar to store. Refrigerate; will keep indefinitely.
Wash potato; boil potato with skin until soft. Peel potato and mash in large mixing bowl. Add powdered sugar. Mix until it's like biscuit dough, then roll the dough like you would a pizza. Spread peanut butter with a knife until completely covered. Start at one end and roll the dough up. Refrigerate. Cut into pieces and serve.
Cream the butter; add sugar gradually, creaming all the while. Add well beaten eggs, sour cream and vanilla. Sift the flour with baking powder, soda and nutmeg. Add to first mixture gradually, stirring in. Chill in refrigerator overnight. Roll out on lightly floured board very thin (1/8 inch or less). Cut in shapes. Bake in 350° oven until light brown, 10 minutes.
Thoroughly combine sour cream, mayonnaise, onion, dill weed and seasoned salt. Cover and chill thoroughly to blend flavors. Makes 2 cups.
Cut meat into bite-size pieces. Brown on all sides in hot oil in skillet. Add peppers. Cover and reduce heat. Cook 10 minutes, stirring occasionally. Add mushrooms and liquid, red pepper and sauce. Cover and simmer until tender, 30 minutes longer. Season to taste. Serve on hot cooked rice, macaroni or spaghetti.
Mix ingredients. Cover with vinegar. Heat mixture to the boiling point. Pack in hot jars and seal.
Prepare 1 hour or more before serving. In large bowl, combine all ingredients. Cover and refrigerate, stirring occasionally.
Combine all ingredients in 2 (4-quart) slow cookers (this is a very large recipe). Cover. Cook on low 10 to 11 hours.
Cook potatoes in jackets until tender; peel and slice thinly. Combine remaining ingredients except pimento. Mix until well blended. Place a layer of sliced potatoes in casserole, then add a layer of sour cream mixture. Repeat layers, ending with sour cream mixture. Garnish with pimento. May be served warm or cold
Place chicken in baking dish. Pour mixture over. Cover and bake 1 hour. Take cover off and bake 15 minutes longer in 350° oven. Good with rice and salad.
Cream sugar, Spry and vanilla. Add eggs. Add dry ingredients with sour milk. Make paste with cocoa and water. Drop by tablespoons. Bake in 375° oven.
Peel and chop approximately 12 potatoes. Put them in a large pot with enough water to barely cover them. Do not put too much water in the pot. Chop green onions. Add 2 teaspoons of salt and pepper. If available, add 1 teaspoon of garlic powder. Add half of the green onions. Bring to a boil. Cook the bacon until crisp and chop. Reduce heat to medium and mash potatoes in pot once they are soft. Add butter, 1 cup milk and 8 ounces sour cream and stir.
Mix ingredients together well, in a saucepan and heat thoroughly. Salt and pepper meat you wish to barbecue. Place meat in a	casserole dish and pour the sauce over it. Bake at 325° until meat is tender and done.
Mix well. Dip chicken in sauce. Place in brown paper bag. Pour rest of sauce over it. Put in another bag; fold tight and place in covered pan. Cook 15 minutes at 450°. Turn to 350° and cook 1 1/2 hours or until done.
Mix beef, sausage, bread crumbs and egg. Shape into balls. Brown meatballs. Pour off fat. Add remaining ingredients except rice. Cover and cook over low heat 20 minutes until done. Stir occasionally. Serve over rice. Makes 5 cups.
Brown onion, garlic and mushrooms in butter. Add meat and brown. Add liquids, salt and pepper. Simmer 15 minutes. Add uncooked noodles; cover and cook until tender, about 7 minutes. Add sour cream; stir gently. Sprinkle parsley on top. Serves 4. Freezes well.
Spread bean dip in shallow platter. Mash avocados and mix in lemon juice and garlic salt. Spread avocado mixture on top of bean dip. Mix taco seasoning into sour cream and spread on top of avocado layer. Top with a layer of tomatoes and olives. Spread grated cheese on top and sprinkle with green onions.
Core apples and score around the center. Place apples in a shallow ovenproof dish. Add about 1/2-inch water or white wine. Stir together pineapple and raisins. Divide the filling between the apples. Pour 2 tablespoons of the melted jelly over each apple. Place in an oven preheated to 350° and bake until the apples are tender, about 30 to 60 minutes. Baste from time to time as the apples are cooking. When baked, place the apples in small dishes and spoon over any liquid that is in the pan. Chill.
Mix and heat water and cornstarch until thickened. While hot, add gelatin. Mix well. Let cool and add sweetener and strawberries. Mix well and pour into graham cracker crust. Chill before serving. Pie may be topped with light whipped topping.
Drain green beans. In large casserole dish, place one layer of green beans and one layer of corn. Repeat. Make at least two layers of each.
Boil potatoes until tender. Peel, cool and cube half. Combine potatoes, green onions and pimiento in bowl. Combine mayonnaise and all other ingredients. Stir into potatoes and toss gently. Cover and chill. Yield: 10 servings.
Boil chicken and take off bone. Then put chicken in bottom of casserole dish. Sprinkle with pepper and/or poultry seasoning. Put onions and potatoes on top of chicken. Mix both soups and broth together and pour over vegetables and chicken. Do not stir. Mix flour, baking powder, margarine (melted) and milk together. Pour over top. Bake at 350° until lightly browned.
Spread almonds in single layer in a shallow pan and bake at 300 degrees about 15 minutes, stirring often (until they begin to turn color)
Put sugar, butter, milk and cocoa in a pan; bring to a boil. Boil hard for 1 minute. Remove from fire and beat in oatmeal, peanut butter, vanilla and nuts quickly. Drop a teaspoon at a time on waxed paper and let stand until cool.
Fry meat in oil. Add the other ingredients. Cook 5 to 10 minutes.
Grease and flour 8-inch square pan. Cream shortening and sugar. Stir in egg. Add flour and milk alternately, beginning and ending with flour. Add vanilla. Pour in pan and spread with preserves. Combine 1/4 cup flour, sugar, cinnamon and butter. Sprinkle over preserves. Bake for 25 to 30 minutes in 350° oven. Cut in squares and serve warm.
Use electric mixer to mix all. Bake at 375° for 12 to 15 minutes. At the end, add walnuts and chips.
Melt butter in a deep pan. Mix flour, 1 cup sugar, milk, baking powder and salt. Pour over melted butter. Do not stir. Mix fruit and 1 cup sugar. Pour over batter, but do not stir. Bake at 350° to 375° until done.
Bring water, salt, sugar and vinegar to a boil. Put fish in and cook for 6 to 8 minutes. Remove fish from water, top with butter and put in broiler for about 5 minutes. Serve with butter and lemon juice.
Mix together butter, confectioners sugar and vanilla thoroughly. Sift together and stir in flour and salt. Mix in chopped nuts. Chill dough. Roll into 1-inch balls. Place 2 1/2-inches apart on ungreased baking sheets. Bake until set but not brown. While still warm, roll in confectioners sugar. When cool, do it again. Bake at 400° for 10 to 12 minutes.
Filling: Combine cream cheese, ham, Cheddar cheese, onion, parsley and mustard. Mix well.
Mix all ingredients. Spray Bundt pan with Pam. Bake at 350° for 50 minutes (thin Bundt pan) or 1 hour (thick Bundt pan).
In a large saucepan, combine all. Bring to boil; reduce to low. Simmer for 30 to 40 minutes. Strain and serve hot.
Combine first 4 ingredients to make crust. Beat the cream cheese until fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well. Stir in 1/3 cup Amaretto. Pour into prepared pan. Bake at 375° for 45 to 50 minutes or until set.
Grind the first 4 ingredients. Add the salt. Let stand 2 hours. Drain real dry. Add the remaining ingredients. Let stand 1 week (or) bring to a boil and seal. Good on hot dogs or with beans, fried potatoes and corn bread.
Brown meat and drain fat. Place layer of meat in casserole, layer of potatoes, onion and celery. Season, then add 1/2 can of soup. Repeat layers. Pour hot water over top and cover casserole. Bake at 300° for 2 hours.
Fry ground beef; drain and place in casserole dish. Place layer of potato rounds on top of this, then a layer of cheese and onions. Repeat procedure until dish is full. Cover with mushroom soup. Cook in 350° oven for about 45 minutes or until knife inserted comes through potatoes easily.
Layer cucumbers and onions. Sprinkle salt on each layer. Cover and put in refrigerator for 2 hours. Pour this liquid off.
Cut toast into squares. Layer bottom of 1 1/2-quart dish with toast. Top with pieces of chicken. Mix soup and water until warm. Add cheese and mushrooms. Pour on top of chicken. Put crumbled bacon on top; add cheese. Bake at 350° for 30 minutes.
Cook chicken until tender. Debone, chop and set aside. Spoon cooked rice into lightly greased casserole.
Bake cake by package directions. Melt shortening in bottom of pan. Add brown sugar and spread evenly over bottom of pan. Place pineapple slices over mixture. Place a cherry in center of each pineapple slice. Pour cake over sugar and pineapple and bake. Heat pineapple juice, water, butter and sugar. Pour over cake when its baked and still hot. Poke holes in it with fork to soak up pineapple juice mixture.
Heat oven to 375°. Greased 8 x 8 x 2-inch square pan. Place apple slices in pan. Mix remaining ingredients. Sprinkle over apples. Bake 30 minutes until apples are tender and top is golden brown. Serve warm and, if desired, with light cream or ice cream.
Mix all ingredients together and dip bread into egg butter. Cook in skillet dotted with butter until done on both sides. Before serving, sprinkle powdered sugar on toast.
Use large mixing bowl for electric mixer. Mix the first 3 ingredients by hand. Add water and mix with electric mixer until water is absorbed. Add flavoring and vinegar and mix. Beat with mixer, slowly adding the powdered sugar.
Cook sugar, salt and milk until it comes to a rolling boil. Add butter. Let it remain on fire until butter has completely melted. Remove from fire and beat for a few minutes until it begins to thicken. Add vanilla and nuts. Drop by teaspoon on wax paper. If it gets too hard to drop, return to fire and re-melt.
Combine 1 stick oleo and graham cracker crumbs and press in 9 x 13-inch pan. Beat sugar, eggs and butter 15 minutes. Pour into pan. Add layer bananas, layer of pineapple and layer of Cool Whip and add nuts and cherries. Cover and chill overnight.
Sift dry ingredients into bowl; add egg, milk and shortening. Beat with eggbeater until smooth; place in pans (8-inch), greased. Bake 20 to 25 minutes at 425°.
Cook the potatoes until done. Saute the onions and melted butter. Add the salt, flour and pepper. Stir and cook until smooth and bubbly. Add the milk. Stir over medium heat until thick. Combine the potatoes and potato water. Add to sauce. Heat and serve.
Brown the hamburger meat; drain. Combine about 5 cups of water with the meat in a stew pot. Add the bouillon cubes. Add the carrots. After about 10 to 15 minutes, add the potatoes. Cook until the carrots and potatoes are about done. Add the cabbage; let it cook for awhile. Add the corn, beans, mushrooms and salt and pepper. You can also put noodles. These need to be added about the same time as the potatoes and cabbage. Let it cook for about 20 to 30 minutes.
Layer macaroni and vegetables. Pour soup mixture over each layer. Put shredded cheese on top of each layer. Can cook peas and carrots before laying. Bake at 350° until cheese is melted and soup mixture is set. Makes 12 servings.
Cut round steak into small strips. Brown round steak in oil. Add diced onions and salt and pepper to taste. Drain oil. Add cream of mushroom and cream of chicken soup, cream cheese and sour cream. Reduce heat. Simmer. Add mushrooms. Stir occasionally for approximately 15 minutes or until ingredients are well blended. Cook egg noodles as directed on package. Pour stroganoff over noodles and serve.
Wash meat thoroughly. Place in a large kettle and cover with water. Bring to boiling point and skim. Add onion, celery, bay leaves, peppercorns and salt to taste. Simmer slowly, covered, for about 3 or 4 hours or until meat comes off bones easily. Cool slightly. Remove bones from meat. Mash garlic into a little salt and mix into the liquid. Return meat to liquid and pour into Pyrex dishes or any serving dish. Set in refrigerator until firm.
Place cast-iron skillet on grill. Melt margarine or butter in skillet on low heat. Combine next 5 ingredients in small bowl. Dampen potato halves in water; toss in dry mixture. Place in cast-iron skillet. Cook with cover down on medium setting for 35 minutes or until done, turning once.
Prepare rice according to package directions and chill. Layer red cabbage, beans, eggs and rice in a large glass bowl. Repeat with remaining vegetables. Mix mayonnaise and remaining ingredients. Spread over top. Loosely cover with plastic wrap and refrigerate 8 hours or overnight. Yields 12 servings, 127 calories per serving.
Mix sugar and cornstarch. Add vinegar. Let sauce boil 5 minutes, stirring constantly. Add butter. Pour sauce over beets. Let simmer 30 minutes.
Spread cream cheese on the bottom of a 10-inch Pyrex pie plate. Then, in order, layer the next 4 ingredients on top of the cheese. Bake at 350° for 20 minutes (or microwave for 7 to 9 minutes). Dip Doritos in the hot dip.
Combine bulgur and boiling water in a medium to large bowl. Cover and let stand until the bulgur is tender (20 to 30 minutes, minimum). Add salt, lemon juice, garlic and black pepper and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.
Brown and drain ground beef. Add all other ingredients. Simmer in a large saucepan at least 45 minutes.
Combine all ingredients; mix well. Spoon into tiny greased muffin pans, filling 1/2 full. Bake at 450° for 10 to 12 minutes or until done. Makes 4 dozen.
Pour all liquid ingredients into bottom of 12-cup electric percolator. Put all spices and sugar into basket of percolator. Perk as you would coffee. Makes 10 cups.
Cook bacon until crisp. Drain on paper towel and crumble. Spray a 9 x 10 x 2-inch casserole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 for 45 minutes. Allow casserole to stand 15 minutes. Serves 8 to 10.
Combine sugar and butter. Set aside. Layer fruit and nuts in a 2-quart casserole dish. Pour butter mixture over fruit. Bake at 325° for 1 hour. Remove from oven and let cool.