HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat all ingredients together in saucepan until the sugar melts and it comes to a boil. Pour over the meat and steam over low heat until meat is done. It is best when you brown meat first and pour off grease. It is good with Spam.
In large saucepan (3	1/2 quart) bring to a boil the margarine and water. Remove from heat; add sugar, flour and salt. In small bowl beat eggs, milk, soda and vanilla. Add all this to the mixture in saucepan and beat well. Pour into pan. Bake 20 minutes at 400°.
Chop onions and pepper. Slice squash (1/4-inch slices). Saute onions in butter until golden brown; add pepper and garlic and cook about 5 minutes. Layer veggies in a greased 2 to 3-quart casserole. Sprinkle with sugar, oregano, salt and pepper. Top with grated cheese. Bake in 350° oven for 20 to 30 minutes. Serves 8.
Mix all ingredients except dressing and melted butter. Grease 9 x 13 x 2 1/2-inch deep dish and put in potato mixture. Mix dressing and 1/2 cup melted butter and spread over potato mixture.
Break up beef well and mix with other ingredients. Bake, uncovered, at 350° for 30 minutes if at room temperature; 45 minutes if cold from refrigerator.
Brown ground beef in oil in Dutch oven. Add remaining ingredients; bring	to boil. Lower heat and cover. Simmer 45 minutes or until done.
Mix all ingredients in large bowl. Stir up. Let sit for 2 hours. Put in containers and freeze.
Stir all ingredients together into 2-quart casserole; cover. Bake 45 minutes in 350° oven. Stir several times while cooking. Serves 8.
Saute bell pepper and onion in butter. Combine rest of ingredients. Add sauteed mixture. Bake at 350° until hot and bubbly. Serves 8.
Spread softened cream cheese in bottom of 9 x 13-inch pan. Spread chili over cream cheese. Spread green chilies over chili. Top with shredded cheese. Bake at 350° for 20 minutes or until bubbly. Top with favorite garnish: sliced olives, onions, salsa, etc. Serve with corn chips or tortilla chips for dipping.
Mix cream cheese, sugar and Cool Whip in bowl. In separate bowl, mix pudding and milk. Combine ingredients until smooth. To put in bowl, layer ingredients (cookies and mixture), ending with cookies on top.
Combine beaten egg, sugar, milk and melted shortening. Sift flour, baking powder and salt. Add to bowl containing egg, sugar, milk and shortening. Mix well. Pour in greased 9 x 9-inch square pan.
Remove skin and bones from salmon. Add 2 cups bread crumbs, eggs, milk, onion, lemon juice, salt and pepper. Mix well. Pour into buttered casserole and bake at 325° for 45 minutes. Delicious when served with a fresh cucumber salad.
Wash and dry lemons and grate zest from them. Set zest aside. Squeeze juice and save. Add enough water to juice to make 1 quart. Add sugar and zest; mix and let rest for 30 minutes. Strain all and place into ice cream maker and allow to "freeze". Enjoy!
In a bowl, combine egg and barbecue sauce; mix well. In another bowl, combine bread crumbs, cheese, oregano, lemon-pepper and salt. Dip chops in egg mixture, then coat with bread crumb mixture. Place in a greased 8 inch square baking dish. Refrigerate for 2 hours. Bake, uncovered, at 325° for 1 hour or until juices run clear.
Combine all ingredients in saucepan. Bring to a boil, stirring until sugar is dissolved. Flavor is improved if mixture stands for a day or two. Reheat to serve. Yields 6 to 8 servings.
Mix together sugar and flour. With a fork, mix in soft butter and work into a smooth dough. Turn onto a floured table and pat to 1/2-inch thickness. (If necessary, chill dough for easier handling.) Cut into desired shapes. Bake on ungreased cookie sheets at 325° for about 25 minutes until very lightly brown.
Mix mayonnaise and seasonings. Place fish on greased grill over medium coals or rack of broiler pan, 2 to 4 inches from heat. Brush with 1/2 of the mayo mixture. Grill or broil 5 to 8 minutes. Turn; brush with remaining mixture. Continue grilling (broiling) 5 to 8 minutes. Makes 4 servings.
Bring water to boil. Mix vinegar, salt and seafood seasoning. Add to boiling water. Add fish; bring to a boil. Simmer for 20 minutes.
Mix ingredients with mayonnaise. Add pepper to taste. Chill. Best served cold. Serves 4.
Melt butter and cool slightly. Add milk, coconut, nuts and sugar and mix well. Roll into balls. Melt the chocolate chips with the paraffin in a double boiler. Dip formed balls of candy. Lift out one at a time.
Sift together flour, baking powder and spices. Mix pecans. Blend eggs, milk, pumpkin, brown sugar, oil and soda. Add liquid all at once to flour mixture, stirring only until flour is moistened. Pour into 2 greased 1 pound coffee cans. Bake in preheated oven at 350° for 1 hour and 15 minutes or until done. Cool 15 minutes before removing from cans. Cool thoroughly before cutting.
In large bowl mix together yeast, milk and sugar. Let stand for 30 minutes. Mix eggs, butter or margarine and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight. Next morning, divide dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie-shaped wedges. Roll up each wedge, starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake, up to 12 hours. Bake at 375 degrees for 12 to 15 minutes.
Wash and drain wild rice. Place rice, consomme, water and salt in saucepan. Heat to boiling, then reduce heat and simmer, covered, until tender, approximately 45 minutes.
Cut chicken into serving pieces. Beat 2 eggs slightly and add 1/2 cup milk to each cup of flour. Add 1/4 cup yellow corn meal, 1/2 teaspoon baking powder, salt, pepper and paprika. Dip chicken into egg and milk mixture. Put chicken into bag of flour mixture. Place into deep hot fat. Fry until chicken is golden brown.
Mix gently to prevent damaging beans. Cook in covered pot for 1 hour in a 350° oven. Serve to a large group or place in small earthenware pots to reheat in oven later. Freeze to store.
Beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients. Add to zucchini mixture and mix well. Pour in 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350° for 1 hour. Yield: 2 loaves.
Take egg yolks, melted butter, icing sugar and rum and stir the mixture until you create a foam; add milk, yeast, salt and enough flour so the dough is not too soft or hard. After the dough rises, you roll it and cut it to different shapes (most often round) and then deep fry in Puritan oil. When fried crispy, dry on paper towel and sprinkle with powdered sugar.
Cream the shortening and sugar. Add eggs one at a time. Stir remaining ingredients except cinnamon-sugar mixture together. Add to the creamed mixture; mix well. Roll into small balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Do not overbake. Makes about 4 dozen.
Bake in a 9-inch pie shell at 350° for about 30 to 40 minutes.
Mash avocados with lemon juice. Arrange ingredients in layers in a 13 x 9 x 2-inch baking dish. Serve with corn chips.
Melt butter in 9 x 13-inch baking dish. Mix flour and Parmesan cheese in a plastic bag. Shake a few potatoes in the bag at a time. Place in baking dish. Bake at 350° for 30 minutes. Turn potatoes with a spatula and bake another 30 minutes.
Shake all ingredients in tightly covered container. Serve with a Cobb Salad.
Cream Crisco and sugar. Add eggs, one at a time. Add all dry ingredients and milk alternately. Add flavorings. Bake in tube pan at 325° for 1 1/2 hours. (Start in cold oven.) Cover with a plate after taking out of oven for 15 minutes before removing from pan.
Put rice in a 9 x 13-inch baking dish. Lay pieces of fryer on top of rice; mix all other ingredients together and spoon over chicken. Bake uncovered for 1 1/2 hours. Cover and continue baking another 1/2 hour in a 350° oven.
Grind pears, onions and peppers in blender. Mix vinegar, sugar, salt and spices. Bring to a boil. Add pears, onions and peppers. Bring to a boil and cook at reduced heat for 20 minutes. Put into sterilized jars and seal.
Microwave on Roast the sugar, water and the Karo or cream of tartar until boiling. Beat the egg whites to soft peaks. Add syrup slowly while still beating. Beat until thick and fluffy, about 5 minutes. Add vanilla. Spread on your favorite cake.
Cream butter and cheese together with seasoning. Add flour, baking powder and salt. Knead dough. Roll out and cut or use a cookie press. Add 1 tablespoon of water if dough is too stiff. Use ungreased cookie sheet. Bake at 325° for 15 minutes.
Mix gelatin with cold water and dissolve over heat. Mix with egg nog. Fold in Cool Whip. Fold in diced maraschino cherries and nuts. Pour into mold. Sprinkle with nutmeg. Let set several hours or overnight in refrigerator. Serve.
Mix all ingredients together. Pour in square pan. Top with 1/2 cup sugar and 1 teaspoon cinnamon mixed together. Bake at 350° for 35 minutes. Serve warm.
Combine ingredients, whip and chill. Use over salad greens or broiled fish.
Cook meat and onions in a skillet. Put this mixture in a food processor and chop it. Put in a pan. Put the kidney beans in the food processor and chop them. Add them to the pan with the tomato soup and the tomatoes; cook all together.
Cook ground beef; add onion and cook for approximately 3 minutes, stirring. Add water, bouillon cubes, salt, pepper and lima beans. Bring to a boil. Cover and simmer for about 1 hour (until lima beans are tender). Then add carrots, turnips, celery, tomatoes, bay leaf and basil. Simmer until veggies are tender (about 30 minutes). Add cabbage and cook 5 minutes. Add spinach and cook 5 more minutes. Taste; season to taste, if needed. Serve hot. Great anytime!!
Bake brownies according to pkg. directions. Cool. Punch holes in brownies with fork and pour Kahula over brownies; set aside. Whip Jello Mousse according to pkg. directions. Break candy bars into small pieces in food processor or by tapping them with a hammer (in the wrapper). Break up half the brownies and place in bottom of a glass trifle dish. Cover with half of mousse, layer with half of candy, then half of whipped topping. Repeat layers. Enjoy! It's so good!! *Note - Instead of the alcohol, you may substitute a mixture of 1 tsp. sugar and 4 Tbsp. left-over black coffee.
Allow butter to stand in medium mixing bowl at room temperature until soft. Add sugar, syrup, salt and vanilla. Beat until thoroughly mixed. Add eggs and beat gently until blended. Fold in pecans. Pour into 9-inch pastry shell. Bake in 375° oven on the rack directly below center rack until top is toasted brown and filling is set in center when pie is gently shaken (40 to 50 minutes).
In a mixing bowl, beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients. Blend well. Pour into two well-greased 5 x 9-inch loaf pans. Bake 1 hour or until cake tester comes out clean. Bake at 350°.
Mix all ingredients and pour in graham cracker crust. Chill for 1 hour; top with Cool Whip. Chill for 2 hours. Garnish with chocolate sprinkles. Serves approximately 6.
Mix all ingredients in large bowl and pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes.
Mix well ground beef, pork sausage, red pepper, salt and paprika. Then add green onions and blades, onions, bell pepper and flour. Cook slowly. When almost done, add parsley flakes. Cook a little longer and stir. Cool and drain while preparing dough.
Combine flour, milk and mayonnaise in bowl; mix well. Fill greased muffin cups 2/3 full. Bake at 375° for 14 minutes. Yields 1/2 dozen.
Combine all and mix well. Shape mixture into six 3/4-inch thick patties. Wrap a strip of bacon around outside of each patty. Fasten with toothpick. Broil 3 to 4 inches from heat for 15 to 18 minutes or until no pink remains and bacon is done, turning once. Remove toothpicks before serving. Serve on wheat buns and top with tomato slices and chili peppers.
Combine all ingredients in blender until smooth. Serve with peach slice and green cherry garnish.
Line the pastry in the pie pan with aluminum foil and weight it down with uncooked beans, rice or with pie weights. Bake 15 minutes in a 450° oven you've preheated. Remove the weights and foil and cool.
Cream shortening and sugar. Add eggs, one at a time. Beat well after each egg. Combine the next 4 ingredients; mix well. Add to the creamed mixture; beat well. Add flavor; mix well. (The dough will be stiff.) Chill dough for 30 minutes; shape dough into 1-inch balls. Place on oiled cookie sheet and bake for 8 minutes at 350°. Remove from oven and place 1/2 marshmallow on top of cookies; return to oven for 3 minutes. Cool on wire rack; frost with Chocolate Icing. Yields 3 1/2 dozen.
Stir sour cream, coconut and sugar in large container; let refrigerate overnight. On the second day, bake cake mix as directed. Let cool thoroughly. Split cake into 4 layers. Put coconut mixture between layers, then add a small container of Cool Whip to the other half of the mixture. Ice the top and sides with this mixture. Refrigerate overnight; cut the third day.
Combine beef broth, tomato juice and water. Heat to boiling. Reduce heat and simmer for 3 minutes. Add parsley. Serve. Makes 6 servings. Equals 14 calories or free exchange.
Mix flour, soda and spices together; add nuts and raisins. In separate bowl mix sugar, butter, oil and eggs. Mix all ingredients together and add bananas. Bake at 350° for 1 hour.
Season fryer, cover with water and let cook on low heat about 3 to 4 hours. Let stand in broth until cool. Remove chicken from broth and bone. Saute in skillet 2 sticks of margarine with bell peppers and onions. Cook spaghetti in chicken broth; add water if needed. Do not drain spaghetti. Add pimento, Velveeta cheese and tomatoes. Mix thoroughly and cover. Let stand on warm burner for 30 minutes. If you desire it to be hotter in taste, add another can of Ro-Tel tomatoes. Serves 8 people (or can be frozen for one of those nights I don't want to cook).
Using large plastic bowl with a tight cover, put in ingredients in layers as they are listed. Seal tight. Put in refrigerator overnight. Toss just before serving. If you want to use part of this salad, dip straight down and put in another bowl to mix. Serves quite a group and is great for family night suppers or buffets.
Pound chicken to tenderize. Dip into egg and then into bread crumbs. Salt and pepper each piece. Place 1 slice of ham and 1 slice of cheese on each cutlet. Fold in half and brown on all sides until medium brown. Place in baking dish and add mushroom soup and milk to skillet. Stir and pour over chicken cutlets. Bake at 350° for 1 hour. Serve with noodles.
Cream together margarine/butter and sugar. Fold in sour cream, eggs and vanilla. Add flour, baking powder and salt. Spoon 1/2 the batter into greased 9 x 13-inch pan. Cover with 1/2 the topping (listed); add remaining batter and topping as in 1st layer. Bake approximately 1 hour at 350°. Can store in refrigerator wrapped in foil.
Sift flour, sugar, soda, salt, cocoa, cinnamon, cloves, nutmeg and allspice into mixing bowl. Add Crisco and applesauce. Beat 200 strokes by hand or with mixer on low. Add eggs; beat 200 strokes. Stir in dates, raisins, citron and nuts. Pour into 2 small loaf cake pans, greased, or 1 large tube cake pan. Sprinkle top with 2 tablespoons of chopped nuts and 1 tablespoon of brown sugar. Bake for 1 hour to 1 hour and 25 to 35 minutes at 350°. Cool; remove from pans.
On four 18-inch squares of aluminum foil, divide and place beef in center in patty. Add potatoes, carrots and onions on top of beef patty. Add salt and pepper to taste. Fold and seal foil. Bake on cookie sheet at 350° for 45 minutes. Good on grill; great for camping.
Beat yolks and sugar until light and fluffy. Mix yeast and water. Let set 5 minutes. Heat milk and butter; cool until lukewarm. Add milk mixture to egg mixture, yeast and vanilla. Mix in flour; knead 10 minutes. Put in greased bowl; punch down. Raise again; punch down. Shape in regular loaves or braided loaves. Brush gently with egg white. Bake at 350° for 30 minutes.
Peel, dice and measure eggplant. Cook until tender in small amount of water and salt. Saute celery and onion until tender. Drain eggplant; add to celery and onion. Remove from heat and add beaten egg and milk or cream. Pour in a 1-quart baking dish. Dot with butter or margarine. Sprinkle with bread crumbs and cover with shredded cheese. Bake at 350° for 30 minutes. Serves 6.
Cut potatoes into stew-sized chunks and boil until firmly cooked. Brown hamburger and onion in large skillet; drain. Add sauce, green beans and potatoes into skillet. Cook on low heat approximately 15 minutes. Top with grated cheese, if desired. Makes 4 servings.
Trim excess fat from chops and set aside. Into a paper bag, put flour, salt, pepper and chops. Shake bag firmly to coat chops. Place trimmed fat in frying pan and saute briefly. Remove. Brown chops in fat remaining in pan, then add apricots, onions and soy sauce. Simmer, covered, for 1/2 hour. Uncover. Simmer 15 minutes. Add green pepper. Simmer 15 more minutes.
Brown meat and onions until done. Add soups and corn; mix well. Cook noodles in boiling water until tender. Drain and blanch, add to meat mixture. Grease large baking dish (12 x 18-inch). Pour in mixture. Cover with grated cheese. Bake in 350° oven until hot and bubbly.
Combine all ingredients in large bowl. Store in cool, dry place up to 6 months. Dry mix makes about 17 cups.
Season ground round with garlic salt. Spread in a shallow layer in a nonstick baking pan. Broil meat about 2 inches from heat just until surface is brown. Drain off fat. Combine browned meat, onion, tomatoes, tomato paste, oregano, basil and chili powder in a large saucepan or kettle. Bring to boiling; cover. Lower heat; simmer 1 hour, stirring frequently, until sauce is thick. Cook macaroni 15 minutes. Drain and rinse with cold water. Toss with cottage cheese. Spread cottage cheese macaroni mix in bottom of shallow 12 cup baking dish. Sprinkle with Mozzarella cheese. Spoon over sauce. Top with Romano. Freeze for future use or bake at 325° for 1 hour.
Mix hamburger with wild rice and seasoning. Make into small balls. Mix together mushrooms and tomato soup, undiluted. Place in glass baking dish. Pour mushrooms over meat and sauce on top. Cover with foil and bake at 350° for 1 hour.
Sift baking powder and sugar, then beat sugar, eggs and butter together. Add crackers and remaining ingredients. Pour into three greased and floured cake pans and cook at 350° for 30 minutes in preheated oven.
Drain the pineapple chunks, then mix all the ingredients together. Refrigerate before serving.
In a large mixer bowl, beat butter and sugar, add egg and vanilla, blending well. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to butter mixture alternately with milk; blend well. Refrigerate for 1 hour or until firm. Mold dough over patties and cover completely. Place on a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool for 1 minute on cookie tray, then remove to wire rack. Cool completely.
Soften cream cheese and Cool Whip until light. Add sugar and beat well. Add eggs and beat 5 minutes.
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Mix flour with baking powder and add to creamed mixture alternately with the milk. Add vanilla and mix. Pour into a well-greased tube pan or 2 loaf pans. Bake in a 350° oven for approximately 1 hour. Frost cooled cake or sprinkle with powdered sugar. Also delicious just plain.
Bring first 6 ingredients to a boil and simmer 15 minutes. Beat eggs and milk and add to hot mixture. Top with cheese. Bake for 30 minutes in 350° oven.
Combine first 4 ingredients in a large bowl, then serve with the tortilla chips to dip. Also delicious over garden salad.
Cook meat and drain. Add onion and bell pepper. Cook for five minutes; add soup, salsa (or Rotel tomatoes), and corn. In a 2 qt. oiled baking dish, layer meat mixture, cheese, and chips until all is used. Bake at 350° for 25 to 30 minutes. If desired, you may top with cheese or chips and bake for a few minutes longer.
Mix the cake mix according to directions on package. In a 13 x 9-inch pan, mix together the brown sugar, cocoa, water and marshmallows. Pour cake mix mixture over top in pan. Bake at 350° until the cake is done. Cut in squares for serving and turn upside down. Serve with Cool Whip or ice cream.
Cream Crisco, butter and sugar until fluffy. Add eggs, one at a time, and beat until light. Add flour slowly. Add vanilla. Scrape sides of bowl and beat for two minutes on medium speed. Bake in tube pan at 325° for about 65 minutes.
Dissolve yeast in the water. In a large bowl, mix 2 cups warm water, sugar, shortening and salt. Add 2 cups flour. Beat, then add egg and yeast. Mix well. Add remaining flour. Mix with spoon, about 60 strokes. Dough will be soft. Let rise in greased bowl. Grease top of dough. Punch down; let rise again. Form into desired shapes. Let rise. Bake at 375° until medium brown, 15 minutes.
Place cheese and concentrate in blender until well blended. Put melon balls in bowls or glasses and top with mixture.
Cook broccoli as per directions. Drain and cool completely. Melt 1 stick of butter with cheese. Melt 1/2 stick of butter in skillet on medium heat. Add cracker crumbs and brown.
Combine all ingredients. Shape into tiny balls. Bake 20 minutes at 350°. Place meat balls in a chafing dish and cover with barbecue sauce.
Place in baking dish. Cover with plastic wrap. Microwave 8 minutes. Sprinkle 1 tablespoon butter or margarine. Toss. Ready to serve.
Cream butter until soft; gradually add sugar and mix well. Blend in eggs, then bananas. Sift together dry ingredients and stir into creamed mixture. Bake in 10 x 5 x 3-inch greased loaf pan for 1 hour at 350°. Cool for 10 minutes, then remove from pan. Top with split slightly.
Roll out pizza dough in an oblong shape and sprinkle with Parmesan. Fry pepperoni in frying pan or microwave to remove fat. Lay pepperoni and Mozzarella cheese over entire dough. Roll up dough and fold over ends. Pierce dough with sharp knife every 2-inches across the top. Bake at 350° for 30 to 35 minutes on cookie sheet.
Combine ingredients and pour over chicken pieces in nonmetal dish. Cover and refrigerate for 3 to 4 hours, turning occasionally.
Cook macaroni as directed. In a saucepan melt butter over low heat. Add flour and salt. Add milk and cook slowly. Stir constantly until mixture comes to a boil. Add half grated cheese to sauce and stir until melted. Add macaroni and mix thoroughly. Pour into casserole. Add remaining cheese on top. Bake at 400° for 20 minutes.
Mix and pour in muffin cups. Bake at 400° for 10 minutes.
Mix margarine and corn oil. Quarter biscuits and roll in margarine mixture until well coated. Mix the Parmesan cheese and parsley. Roll butter coated biscuits in Parmesan mixture. Place biscuits close together on cookie sheet; bake until barely done, according to directions on can. (You can put these in a crock-pot on low to keep them warm.)
Pierce packages of broccoli and partially thaw in package on High 4 1/2 minutes. Place chicken in 7 1/2 x 12-inch baking dish. Cover with wax paper. Microwave 7 minutes on High. Remove chicken and slice in pieces. Arrange broccoli on bottom of baking dish. Place slices of chicken on top. Mix soup, mayonnaise, lemon juice and curry. Pour over chicken. Cover with plastic wrap; vent. Microwave on High 5 minutes. Remove plastic and sprinkle cheese on top. Measure bread crumbs. Add butter. Heat 1 minute on High; mix well. Brown under broiler.
In a skillet, cook sausage until browned; drain fat. Separate rolls into 8 triangles. Place in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Top with cheese. In a bowl, beat milk, eggs, salt and pepper. Pour into crust. Bake at 375° for 25 to 30 minutes.
Pour hot water over dates and soda; set aside to cool. Cream oleo and sugar. Add eggs and beat. Add flour and cocoa, sifted together, alternately with date mixture. Add vanilla and mix well. Pour into an 8 x 12-inch greased pan. Top with chocolate chips and nuts. Bake for 40 minutes in a 350° oven. Serves 12 or more.