HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put oil in electric frypan; add meat and chopped onions. Brown lightly. Add tomatoes, corn, mushrooms and enough water to just cover. Spread noodles over top with sliced cheese. Cook in electric frypan on low heat (260°). Simmer about 1 1/2 hours. If grated cheese is used, add the last 1/2 hour. Add water if necessary.
Preheat oven to 400°. Beat eggs; add buttermilk and oil. Mix well. Add sugar and dry ingredients. Add Raisin Bran and extra raisins. Stor in refrigerator in covered container. Mix keeps well for 6 weeks. Fill greased muffin tins 2/3 full. Bake about 15 minutes.
Spread filling in an 8 x 8-inch greased baking pan. Combine oats, flour and brown sugar. Work oleo in with knife or fingers. Sprinkle over filling. Bake for 30 to 35 minutes at 350°.
Pour in baking dish. Place three slices bacon or two tablespoons bacon drippings on top. Bake at 350° until beginning to brown. This is a very inexpensive dish and very much liked.
Peel potatoes, cut in quarters and boil until done. Drain water and cool. While potatoes are cooling, mix in a small saucepan vinegar, oil, salt and pepper. Bring to a boil over low heat. While potatoes are still a little warm, dice them into a large bowl. When vinegar mixture comes to a boil, pour this mixture over warm diced potatoes. Mix the potatoes in the liquid, then pour off excess vinegar mixture. Cover and chill potatoes in fridge. When potatoes are cold, add diced celery and parsley flakes over potatoes. Mix in mayonnaise using folder method so as not to break the potatoes. Paprika may be sprinkled on top before serving.
Place garlic, parsley and onions in a food processor or blender and mince. Add chickpeas, tahini, lemon juice and salt and puree to a thick paste. Season to tate, if desired, with cayenne and cumin. Transfer to a tightly lidded container and chill.
Separate eggs and beat egg whites until stiff; set aside. Cream margarine and vegetable shortening. Add sugar and egg yolks one at a time, beating well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well; add coconut, nuts and extracts. Fold in stiffly beaten egg whites. Pour into 3 well-greased and floured pans, 2 cups batter for each pan. Bake at 350° for 25 minutes or test with toothpick. Use cream cheese icing.
Wash and remove seeds from peppers. Chop vegetables in food processor. Heat remaining ingredients until paste and sugar are diluted. Combine with vegetables, chill and serve.
Mix bread crumbs in a large bowl. Saute celery in butter until tender, yet crisp. Mix the egg into the milk until it is well beaten. Add all the ingredients to the bread crumbs and mix well. Bake in a shallow greased pan at 400° for 30 to 45 minutes or until mixture is as dry as you like it. It will dry a little after removed from the oven.
Mix 3 ingredients together. Roll into small balls. Bake at 375° for 10 minutes.
Combine salmon, onions, eggs and pepper with fork. Add cracker crumbs. Roll in more cracker crumbs and pat loosely. Cook in deep fat until golden brown.
Combine all ingredients except powdered sugar. Beat until smooth. Put batter in funnel and drop in pretzel-like pattern in 2 inches of melted Crisco or cooking oil. Cook at 375° until golden brown, holding finger over bottom of funnel to control amount of batter released. Turn with large fork and cook on each side. Drain on paper towels. Sift powdered sugar over immediately. Can use cinnamon too.
Drain the fruits and save their juices. Dissolve jello in boiling water using the reserved fruit liquid to make 1 3/4 cups of liquid. Pour into 13-inch pan. Add 1/2 package of cream cheese. Mash it in. When jello is set, add fruit and nuts. Chill until firm. Combine the remaining cream cheese, sour cream, sugar and vanilla. Beat well. Spread over jello mixture. Sprinkle with chopped pecans. Chill. Delicious. Serves 8 to 10.
Cut all fruit and the Snickers bars into small bite-size pieces. Fold into whipped topping. Reserve a few strawberries and pecans for garnishes, if desired.
Put the seasonings and bread crumbs on top of the fish. Put a little oil on bottom of baking dish. Place fish in baking dish. Bake about 20 minutes at 300°, then add water and baste.
Melt first 3 ingredients in microwave oven. Stir thoroughly. Stir in 1 box of Crispix or Rice Chex cereal. Coat well. Divide 1 pound confectioners sugar into 2 Ziploc bags. Shake until coated. "Puppy Chow" is crunch at first!
Combine oil and mustard with a wire whisk; stir in vinegar and water. Add honey, whisking until blended. Add nuts; cover and chill. Just before serving toss with torn fresh spinach, radishes, watercress and crumbled cooked bacon, if desired.
Layer jalapeno dip, guacamole dip and sour cream. Sprinkle taco seasoning. Cut through. Do not stir, then layer tomatoes, onion and olives. Top with cheese. Chill several hours. Serve with tortilla chips.
Cut both sides of steak into diamond pattern, about 1/8-inch into meat. Place in plastic bag. Combine remaining ingredients, pour into bag. Press out air and fasten securely. Refrigerate overnight, turning bag occasionally. Drain meat, reserving marinade. Place meat on grill over hot coals or on rack of broiler. Grill or broil 6 minutes, turn. Grill or broil 4 to 6 minutes or to desired doneness, brushing frequently with reserved marinade. Remove meat to platter. With sharp knife held at a slant, slice meat very thinly across the grain.
Mix and pour berries over mixture. Bake at 425° (I found about 30 minutes).
Preheat oven to 325°. Grease 2 loaf pans. Separate eggs. Beat egg whites until fluffy. Gradually add 1 cup sugar, then set aside. Cream butter, shortening and 2 cups sugar. Add egg yolks. Sift flour, salt and baking powder. Add dry ingredients alternately with milk, ending with dry ingredients, to cake mixture. Add flavorings. Fold in egg whites. Bake about 1 hour.
Brown the sausage; drain. Press rolls into greased 9 x 13-inch pan. Sprinkle with sausage. Cover with cheese. Beat eggs with milk and pour into pan. Bake at 350° for 30 minutes or until eggs are set.
Prepare shells and cheese mix according to package directions. Stir in sausage, taco sauce and seasoning. Garnish with lettuce, tomatoes and Cheddar cheese, if desired. Serve immediately. Serves 6.
Take at least 2 cups Rice Krispies and put in bowl, set aside. Beat egg and add white sugar, oleo, vanilla and chopped nuts (if you want, good without also). Beat and stir together in pan on heat. Beat oleo first and then add other ingredients. Heat and stir until hot and leaves the pan and thickens good. Then pour over Krispies and mix well. Leave cool and when you can handle, just roll into balls. I make small ones and dip in shredded coconut. Keeps well.
Mix together the first 4 ingredients and cool. Sift dry ingredients in large mixing bowl. Make a well, then add in order the oil, egg yolks, water and vanilla, then beat until smooth with a spoon. In large mixing bowl, beat very stiff peaks 1 cup egg whites (7 to 8) and 1/2 teaspoon cream of tartar. Do not underbeat. Pour egg yolk mixture gently over whites. Blend; do not stir. Put 1/2 batter in a bowl; pour cocoa mixture gradually, folding until blended. Then pour in tube pan alternating dark and light. Bake at 325° for 55 minutes, then at 350° for 10 to 15 minutes in an ungreased 10-inch tube pan. When done, top springs back when touched. Turn upside-down on neck of bottle until cold, then ice.
Beat together egg and water. Stir into pecans and coat well. Mix with other ingredients. Bake on a cookie sheet at 250° for 1 hour, stirring every 15 minutes.
*Put Jell-O water on stove. Melt marshmallows; add Jell-O. Remove. Add pineapple and cottage cheese. Mix and set in refrigerator in a mixing bowl until it starts to thicken. Take out, stir in nuts and whipped cream. Stir lightly. Pour in dish you'd like for it to mold in and return to refrigerator to set.
Melt bark and water. Let stand to cool. Cream sugar and butter. Add eggs and white bark, then add dry ingredients and buttermilk. Fold in coconut and pecans.
In a blender or food processor, puree 4 cups of strawberries. Add apple juice and blend for 1 minute. Pour soup into bowls. Top each serving with a dollop of yogurt. Slice the remaining strawberries and add before serving. Makes 14 small servings.
In 3-quart saucepan, fry bacon until crisp. Remove; drain and reserve drippings. Crumble bacon and set aside. Cook onions in bacon drippings until soft, but not brown. Add potatoes, corn, celery, salt, pepper and 1 1/2 cups chicken broth. Bring to boil. Reduce heat; cover and simmer 15 to 20 minutes. Blend flour and remaining broth. Add to vegetable mixture. Cook and stir until slightly thick and bubbly. Reduce heat and add milk. Heat thoroughly, but do not boil. Top with bacon. Makes 4 to 6 servings.
Have all ingredients at room temperature. Put all ingredients in large bowl and beat at high speed for 10 minutes. Do not preheat oven. Bake in tube pan for 1 hour at 350°. Sprinkle with confectioners sugar or frost after cake is cool.
Saute onions in oil until tender. Add soup, milk, salt and softened cheese. Simmer until cheese melts. In casserole dish, put layer of chicken, then torn tortillas, then sauce. Repeat. Cook 30 minutes at 350°.
Dissolve jello in boiling water. Add cola. Pour in 4 small glasses. Chill until set, about 1 hour. Top with a tablespoon of Cool Whip and maraschino cherry.
Mix jello, kool-aid and sugar in hot water to dissolve. Add cold water. Put in containers and freeze.
With sharp knife, trim tops from onions; chop tops fine. Wash spinach and shred. Put in salad bowl or mound on individual salad plates. On top of greens, pile chopped onion tops, then shrimp. Arrange onions spoke fashion around salad. In a jar with tight fitting lid, shake soy sauce, salad oil and pepper. Combine thoroughly. Use as dressing for salad.
Combine ingredients; let simmer for 30 to 45 minutes. Put over white rice. Delicious and quick. Makes 2 generous helpings.
Layer all ingredients in a glass bowl; sprinkle with seasonings (salt, basil, oregano and garlic powder) between each layer. Seal the salad with mayonnaise, cover with Swiss cheese and sprinkle top with paprika. Chill overnight. Serve by scooping down through, not tossing.
Cut up the lettuce and cauliflower. Chop the onion. Mix together and pat with paper towel until very dry. Cook the bacon until crisp. Crumble and layer with first ingredients.
Dissolve cinnamon candies in hot water while coming to a boil. Dissolve gelatin in hot cinnamon water. Add ice water, lemon juice and applesauce. Mix thoroughly. Cool until slightly thickened. Add chopped nuts. Mix cream cheese and mayonnaise well. Swirl cheese mixture in gelatin. Turn into mold and chill.
Cream the cheese and eggs together. Add 1 cup of sugar gradually until mixed together. Add vanilla. Lightly grease a pyrex pie plate. Bake at 350 degrees for 35 minutes. Cool for 10 minutes. Drain juice from a medium can crushed pineapple. Mix 1 tablespoon of corn starch. (If you prefer, you can use any kind of canned fruit topping, do not drain or add corn starch.) Bake an additional 10 minutes.
Preheat oven to 325°. Cream butter and sugar until fluffy. Add eggs, one at a time. Fold in flour, lemon flavor and 7-Up. Bake 1 hour and 15 minutes or until done (toothpick comes out clean).
Mix all ingredients, except olives and tortillas. Spread on tortillas; sprinkle with olives. Roll and wrap each tightly with Saran. Chill 2 hours. Cut off roll ends. Slice into 1-inch slices. Makes about 3 dozen.
In skillet, brown beef and onion, stirring to separate meat particles. Stir in soup, water, beans and noodles. Spoon into 1-quart casserole; top with cheese. Bake in 375° oven about 25 minutes or until hot and bubbly. Yield: 4 servings.
Mix flour, baking powder and salt thoroughly. Mix oil and milk. Preheat oven to 450°. Brush cooking pan with butter before putting in hot oven. Cook until brown on top and bottom.
Cut bananas in fourths; insert ice cream sticks. Freeze until firm. Melt chocolate. Dip bananas into mixture. Roll in finely chopped nuts. Place on waxed paper-covered baking sheet. When firm, wrap in foil. Return to freezer. Remove from freezer 15 minutes before serving.
Preheat oven to 400°. Beat together eggs and sugar. Add mashed bananas, oil, and vanilla. In a separate bowl, sift together flour, soda, baking powder and salt. Make a well in the dry ingredients and add the wet mixture all at once. Blend just until moistened. Stir in chocolate chips. Bake in muffin tins 18-20 minutes (12-15 minutes for mini muffins). Cool on rack.
Cut elephant into bite-sized pieces. This should take about 2 months. Add enough brown gravy to cover and cook over kerosene fire for about 4 weeks, at 450°.
Melt margarine. Stir in sugar, vanilla, eggs and bananas. Chop nuts and add to mixture. Add flour and stir well. Bake at 350° for 45 minutes in 2 loaf pans until spongy on top.
Cook chicken breasts and debone. Put a layer of chicken, then a layer of soup, sour cream and poppy seed, then a layer of margarine and cracker crumbs. Repeat and bake for 30 minutes at 350°.
Combine sugar, butter and Pet milk in 2-quart saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips. Continue to stir until smooth. Spread on cake. Tastes like chocolate covered cherries!
Wash and drain beans; then place in a 4 to 6-quart saucepan. Cover with water. Add Tabasco sauce, salt, pepper and hambone. Put lid on and soak overnight. (You can rapid boil for 1 hour instead.) The next day (or after rapid boiling) fill pan with water. Add onions, garlic, bay leaf and thyme. Bring to a boil; then simmer, stirring occasionally. After about an hour, remove hambone and bay leaf. Continue simmering until beans are soft. Occasionally mash several beans on side of pan to form soupy mixture. Slice sausage and add for 10 to 15 minutes. Serve over rice with buttered French bread.
In the bowl of an electric mixer, dissolve the yeast in the water. Add the oils, cornmeal and 3 cups of flour. Beat for 10 minutes with the mixer. Add the dough hook and mix in the additional 2 1/2 cups flour. Knead for several minutes with the machine (it is hard to do this by hand, since the dough is very rich and moist).
Chop or dice onions and tomatoes as fine or chunky as you would like your salsa. Mix all ingredients. Measurements of each are variable, of course. The salsa will become more flavorful in its own juices. You can always throw in more tomatoes, etc., and keep it going. Another idea is to throw in some canned tomatoes with some of their juice. Enjoy with your favorite nacho chips or tortilla chips. This can be hot stuff. Ole!!
Beat eggs; add all ingredients. Mix well with hands. Place in baking dish or pan. Bake at 350° for 1 hour.
Slice potatoes into a 1 1/2-quart dish. Make a dressing of remaining ingredients and stir in with potatoes.
Cook cauliflower according to package directions just until tender; drain well. Halve any large pieces. Arrange cauliflower in a 1 1/2-quart casserole.
Combine eggs, oil, sugar and vanilla; mix well. Combine dry ingredients; add to oil mixture and mix well. Stir in grated zucchini. Pour batter into greased and floured 10-inch Bundt pan. Bake at 350° for 55 to 60 minutes. Allow to cool 20 minutes before removing from pan.
Cook and debone chicken, saving broth. Fix stuffing according to package directions. Mix in deboned, cooked chicken. Butter large baking dish; place ingredients in dish. Pour chicken broth over chicken and Stove Top. Cover and bake at 350° for 20 to 30 minutes.
Sift together the flour, baking powder, salt and sugar. Add the rest of the ingredients and stir until smooth. Cook as you would regular pancakes.
Break spaghetti and cook in boiling salted water until tender. Drain and blanch with cold water. Toss with remaining ingredients, except tomatoes, and marinate overnight. Add tomatoes just before serving. This will keep in the refrigerator up to one week.
Mix together. Pour over pork chops. Place in oven and simmer 1 1/2 hours. Turn after the first side is brown at 350°.
Hint: Bring all ingredients to room temperature before you start. Sift flour before measuring.
Roll out pastry into a 12-inch circle. Place on 12-inch pizza pan or baking sheet. Form 1/2-inch rim; flute edges. Prick crust with fork. Bake at 425° for 12 minutes. Cool on rack.
Mix all ingredients and pour into greased loaf pan. Bake at 350° for 1 hour.
Layer vegetables; sprinkle with salt and ice.	Let set 3 hours; wash off.	Combine 5 cups sugar, turmeric, celery seed, mustard seed and vinegar. Bring to a rolling boil for 15 to 20 minutes. Seal in hot sterilized jars.
Preheat oven to 350°. Melt margarine and stir in brown sugar and cream together. Beat eggs and add to sugar mixture. Add flavoring and flour. Mix well. Add nuts and chocolate morsels. Press into greased 9 x 12 x 2-inch pan. Bake for 20 to 25 minutes until brown. After cool, cut into squares and sprinkle with powdered sugar.
Cook sugars and sour cream until mixture forms a medium firm ball when dropped into a cup of cold water. Add vanilla and pour over pecans. Blend well. Pour onto waxed paper and cool. Separate and serve.
In a greased casserole (3 to 4-quart size), thin slice zucchini until bowl is 1/2 full. Cook onion and pepper until soft; add hamburg and cook until meat is done. Add spaghetti sauce to meat mixture and pour half over zucchini slices. Add half of Mozzarella and sharp cheeses on top of sauce mixture, then start over with more thin zucchini, the sauce and cheese on top of the sauce mixture. Bake at 350° for 45 minutes or until zucchini is tender. Excellent summer dish!
Mix until forms a stiff dough. Use cookie press or roll into small rolls. Bake at 325° about 10 to 15 minutes.
Oil 1-quart loaf pan. Mix ingredients by hand, except catsup and cheese. Scoop mix into pan and spread catsup over. Cover and bake 45 minutes at 375°. Remove cover; sprinkle with cheese and bake 15 minutes.
Mix soups together. Add sherry and garlic. Place chicken breasts in casserole; cover with soup mixture. Sprinkle parsley and almonds on top. Cover and cook in oven 1 1/2 hours at 350°.
Mix all ingredients. Shape into 2 balls. You may roll in chopped nuts or paprika.
Mix first 4 ingredients. Rub butter over bottom of a casserole dish or baking pan. Fill half full with fresh fruit. Pour egg mixture over fruit. Bake at 325° for approximately 30 minutes.
Pare and cube potatoes; boil, but do not allow them to become mushy. Drain and set aside. Fry the bacon and onion together. Reserve bacon fat. In reserved fat, add flour and stir until smooth. Add the sugar, vinegar and water; bring to boil, stirring constantly. Remove from heat and pour over potatoes, bacon, onion and celery seed. Add salt, if desired. Serve warm.
Cream until fluffy the butter and sugar. Add and mix well the beaten eggs and vanilla. Combine and mix well the sour cream, baking soda and sifted flour. Add sour cream mixture and flour alternately to creamed mixture. Mix well after each addition. Add mashed bananas, chopped nuts and chocolate chips. Mix well. Pour into greased and floured loaf pans, small size. Bake at 350° for 30 to 40 minutes or until done. Enjoy!
Combine cream and white chocolate morsels in a medium sauce pan over low heat. Cook 5 minutes or until morsels melt stirring constantly. Remove from heat. Add sour cream, lime rind and juice. Stir well. Pour into crust. Cover and chill at least 8 hours.
Mix all ingredients. Bake 10 to 12 minutes at 300°. In a bag, put confectioners sugar; coat cooked cookies with this.
Simmer cauliflower and onion in water until very tender. Drain; save liquid. Puree in blender in 1 1/2 cups of liquid.
Mix with your hands. Cream butter with sugar. Add flour gradually. Add nuts and vanilla. Shape into small crescents and place on ungreased cookie sheet. Bake in a slow (325°) oven about 15 minutes. Roll in powdered sugar while warm, then again when cold. This works better if put in the refrigerator a while before shaping into crescents.
Mix 1 c hot water with cranberry gelatin mix. Add cranberry sauce. Mix all together, then add fruits like apples, oranges, grapes or nuts. Pour into mold and refrigerate.
Cut up bananas and with your hand, coat them with lemon juice real good. Mix pudding with milk. Add Eagle Brand milk and stir. Add Cool Whip and stir.
In a large bowl, pitcher or punch bowl combine wine, liqueur and apricot juice. Refrigerate until chilled or overnight. Before serving, stir in sparkling water and fruits. Serve over ice in large wine goblets, adding a few slices of fruit to each glass. Makes about 10 cups.
Bake in loaf pan, well greased and floured, at 325° until done.
Beat margarine until creamy. Add sugar gradually. Continue beating until light and fluffy. Add vanilla and eggs, beat. Add cinnamon to flour. Add flour mixture alternately with bananas a small amount at a time. Turn into greased loaf pan.
Drain all fruit. Mix all ingredients. Put cherries on top and sprinkle coconut on top. Refrigerate.
Brown pork chops in frying pan. In a baking pan, put in rice, salt, pepper, bouillon cubes, cut-up onion, College Inn beef broth and one can of water. Place browned pork chops on top of liquid. Bake in 350° oven for 1 1/2 hours. Serve with vegetable or applesauce. Delicious!
Mix together the eggs, heavy cream, cheese and onion. Pour into crust. Top with crumbled bacon. Pour into crust and bake at 450° for 20 minutes.
Mix yeast and 1/2 cup warm water; mix well. Beat egg; add to yeast mixture; set aside. In large bowl, add 1 cup water, salt, sugar and oil together. Mix well, adding flour 1 cup at a time until mixture is bouncy and not sticky. Let rise 1 1/2 hours in a warm place, then punch down. Before baking, make out rolls and let rise 2 hours. Bake at 410° for 12 minutes. Brush top with melted butter.
Place all ingredients in deep bowl; whip for 15 minutes. Will keep up to 1 month and is delicious!
Combine orange, onion, celery, carrot, spices and water. Place corned beef in foil and cover with mixture. Wrap and bake for 4 hours in 300° oven.
In a Dutch oven, combine all ingredients except 1 cup water and the flour. Cover and bake in a 325° oven for 4 hours or until meat is tender. Remove from oven. In a covered jar, shake 1 cup water and flour until blended; stir in stew. Heat to boiling, stirring constantly for 1 minute. Serve hot. Serves 4 to 6.
Drain juice from pineapple and save. Dissolve gelatin (5 ounces) in boiling water. Add pineapple syrup/juice. Blend in sour cream until smooth (leave no speckles of white). Pour into an 8 x 8-inch pan; refrigerate until thickened.
Mix soups and water together. Put sliced potatoes in 9x13 pan. Sprinkle salt and pepper on potatoes. Stir in soups. Put slices of butter on top. Bake at 350 degrees for one hour or until potatoes are tender when pricked with a fork.
Cook pasta in large pot of boiling water (salted) until tender, but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid. Meanwhile, melt butter in heavy skillet over medium heat. Add salmon and cook until fish turns light pink, stirring frequently, about 2 minutes. Stir in cream and tomato paste. Cook until sauce is heated through, about 2 minutes. Stir in 2 teaspoons dill and cayenne pepper. Mix pasta into sauce, adding pasta cooking liquid by tablespoonfuls as needed to moisten. Divide pasta among 4 shallow bowls. Sprinkle with remaining dill and serve.
Let cream cheese sit out to get soft. Mix cream cheese, 1 package of chopped corned beef, onion, mustard and mayonnaise. Mix and set in refrigerator to get firm. Shape in ball and roll in other package of chopped corned beef.
Chop all the vegetables coarsely, then combine and boil for 40 minutes. Seal in pint jars.
Note: The best bet is to buy shoulder or top sirloin London broil; remove all visible fat and grind it yourself.
Put kraut, ribs and apple into crock-pot. Sprinkle salt, pepper and garlic salt on top. Sprinkle 2 to 3 tablespoons brown sugar on top. Turn crock-pot on high. Cook 5 to 6 hours or until meat is cooked into small pieces.