HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften bread crumbs in milk. Cook onion in half of the butter for 5 minutes. Add to bread crumbs. Add beef, spices and egg. Mix well and form into 1-inch meatballs. Saute in remaining butter in a skillet for about 10 minutes. Blend flour and water to thicken consomme. Add consomme and bake slowly for about 1 hour in 325° oven.
Cream sugar and butter. Add eggs, cocoa, flour, baking powder, salt and vanilla. Add 1/2 cup chopped nuts, if desired. Bake at 350° for about 30 minutes. Cool and frost.
Take 1 pound crab meat for each four crab cakes. Put crab meat into a mixing bowl. Add the salt, pepper, mustard, Worcestershire sauce, egg yolk, cream sauce or mayonnaise and the parsley. Mix well; make four crab cakes. Press hard together. Dip into flour, then into beaten eggs, then into breadcrumbs. Fry them in hot grease.
The cream cheese should be soft. Combine all ingredients and roll in a ball. Cover with chopped nuts; chill.
In a saucepan: Cook rice, enough for 6 to 8 servings, until it is dry and sticks to the bottom of the pan. In a skillet, you can use either small diced chunks of pork steak, pork chops, ham, bacon, steak or leftovers, such as roast beef, etc. Brown meat in a generous amount of shortening (or drippings) and just before it is done, add chopped onions (greens and all). To this, stir in 1 egg and scramble. Add the rice. Sprinkle with soy sauce and continue to fry for awhile, stirring frequently. Serve hot.
Combine all ingredients; bake in a greased and floured 9 x 13-inch pan. Bake at 350° until done. Use a powdered sugar icing using strawberry juice.
Wash shrimp thoroughly; place in a large, shallow pan. Add celery and garlic. Squeeze juice from 2 lemons over top. Dot shrimp with butter; sprinkle with remaining ingredients, except lemon wedges. Place shrimp under broiler until butter melts and shrimp start to turn pink (about 5 minutes), stirring several times. When all shrimp are slightly pink, reduce temperature to 350° and bake for 15 to 20 minutes, or until done, stirring often. Do not overcook, or shrimp will become mushy. Taste for doneness. Garnish with lemon wedges. Yields 2 generous servings.
Cook chicken and cool. Break into pieces and put into baking pan. Pour on heated soup. Make Stove Top as directed and put on top of chicken and soup. Bake at 350° for 30 minutes.
Use an 8 or 9 inch pan. Set sidter in pan, put dry ingredients into sifter: sift into pan, after all dry ingredients are sifted remove sifter,make 3 hole( a happy face with the back of a spoon), put vanilla, vinegar, and oil in. One in each hole. Pour over it 1 cup of water and stir with a fork. Bake at 350° for 25 to 30 minutes. Sprinkle powdered sugar through a paper doiley to dress it up. This was passed down for 4 generations.
In saucepan, boil brown sugar, butter and corn syrup for 5 minutes. Remove from heat; add vanilla, salt and baking soda; blend. Pour over popcorn and mix well. Add peanuts and mix again. Place in large pan and bake 40 minutes in 250° oven. Stir about every 10 minutes. Place on wax paper or large cookie sheet and allow to cool. Store in airtight container.
Mix sugar, milk, marshmallows and butter in saucepan. Heat until melted. Add pecans and cook until soft ball stage, stirring constantly. Remove from heat; add vanilla and beat only until it starts to lose its gloss. Drop from spoon onto waxed paper. Makes about 3 dozen.
Melt together the square of chocolate and the stick of butter. Mix the sugar, eggs, salt and vanilla together. Add these ingredients to the chocolate mixture. Mix, then pour into unbaked pie crust. Bake at 350° for about 45 minutes. Serve with a scoop of vanilla ice cream.
Sprinkle orange juice over apples. Toss to cover well and drain. Combine all other ingredients except lettuce. Cover and chill. Serve on lettuce leaves. Makes 6 servings.
Beat egg yolks until light. Beat in sugar until mixture is thick. Stir in milk and rum. Chill for 3 hours. Pour into punch bowl. Fold in heavy cream, stiffly whipped. Chill for one hour. Dust with nutmeg. Serves 20.
Melt small amount of butter or margarine in 9 x 13-inch pan. Chop cabbage and put in bottom of casserole. Brown beef and onion and drain. Add remaining ingredients and blend. Pour over cabbage. Cover with foil and bake in 350° oven for 1 1/2 hours or longer. Better if baked longer at lower heat.
In kettle, saute onion and garlic in oil until limp. Add ground chicken and braise. Add water and tomato sauce. Add remaining dry ingredients. Mix well, cover and simmer 4 hours. Makes 8 servings.
Season pork chops to taste (I like lots of garlic powder on chops). Place in baking pan. Add onion and pour mushroom soup plus 1 can of cold water over chops. Mix liquid well and cover chops completely. Cover with foil and bake in preheated oven at 350°, until tender and well done (approximately 65 to 75 minutes). Turn once and uncover 10 minutes before it is finished to get brown color.
Preheat oven to 325°. Melt butter and chocolate over medium-low heat, stirring until well blended. Remove from heat and stir in sugar and vanilla. Add eggs, one at a time, beating after each addition. Stir in the flour and then mix in the walnuts.
Place ingredients in a large bowl and mix. Turn into buttered shallow 1 1/2-quart baking dish. Bake at 375°, uncovered, 40 minutes or until set.
Melt butter and marshmallows until smooth. Add vanilla and food coloring, then add the corn flakes. While still hot, pour mixture onto wax paper and form it into a wreath. Let set, then decorate with cherries.
Preheat oven to 350°. Drain salmon or tuna and place in a mixing bowl; flake. Add remaining ingredients except yogurt, lemon juice and tarragon. Mix well. Spray a 9 x 5-inch loaf pan with nonstick spray. Turn fish mixture into prepared pan and smooth the top. Bake 30 to 35 minutes.
Cook broccoli stems in enough boiling, salted water to cover for 5 minutes. Add flowerets; cook 4 to 5 minutes more or until tender. Drain. Prepare rice mix according to package directions. Combine sauce and soup mixes. Stir in milk. In a 2 quart casserole combine rice and milk mixture; fold in broccoli. Combine remaining ingredients; sprinkle over top. Bake, uncovered, in 350 degree oven 35 to 40 minutes or until heated through. Makes 8 servings.
Saute butter, onion and flour. Add 1/2 cup liquid and 1/2 cup milk. Mix together, then add cubed cheese, celery salt, garlic salt and Worcestershire. Mix well. Add drained spinach and stir. Put in casserole dish, top with crushed cracker crumbs and dot with butter. Preheat oven to about 400°. Bake until brown and crispy.
Combine sugar and eggs. Beat until fluffy. Add margarine, dry ingredients, bananas and sour cream; mix well. Pour into greased 9 x 9-inch pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease loaf pan. In 1 bowl, sift flour; add cinnamon and nutmeg. In second bowl, cream shortening, sugar and vanilla. Add eggs one at a time. Beat well. Stir in pumpkin. Add dry ingredients to this mixture alternately with water just enough to mix. Fold in nuts. Bake 45 to 55 minutes. Cool slightly before removing from pan.
Mix together all ingredients except soy sauce in large pan of water. Cover and bring to boil; reduce heat. When everything is cooking well; add soy sauce (this is the secret ingredient).
Cook cabbage in oil about 2 minutes; combine cornstarch in small amount of water until dissolved. Add salt, 1 cup water, sugar and vinegar. Pour over cabbage and cook approximately 5 minutes until mixture is slightly thick and liquid is clear.
Pat 1 large roll of crescent rolls in bottom of an ungreased 9 x 13-inch pan. (Do not tear rolls apart, just unroll.) Mix the cheese, 1 cup sugar and vanilla until smooth and spread over crescents. Pat the other roll of crescents on top of the cheese. Melt 1 stick margarine and pour on top. Sprinkle with cinnamon and sugar. Bake 30 minutes at 350°.
In a medium Dutch oven, put together oil, sason, sofrito, cooked ham or sausage, tomato sauce, oregano, paprika and pigeon peas. Bring to boil. Wash the rice one time with clear water; drain, then put with other ingredients. Add the 4 cups of water and salt. Let it boil until dried, then stir and cover. Let it cook at medium temperature for 25 minutes.
Mix flour, yeast and sugar together. Beat in egg, oil and water. Cover bowl; refrigerate until ready to bake. Grease muffin tins; fill 2/3 full. Bake at 425° for about 20 to 25 minutes.
Sift dry ingredients; add oil, zucchini, eggs and vanilla, then add nuts. Grease loaf pans. Makes 2 loaves. Bake at 325° for 1 hour or until toothpick comes out clean.
In a large pot, mix all the ingredients. Break up the hamburger as you put it in the pot. Cook on top of stove on medium heat until it starts to cook, then reduce to low heat and continue cooking for 1 hour. Yields 5 (16 ounce) containers. Freezes real well.
Mix together all ingredients in a bowl or container and chill in refrigerator. Dip your favorite chips in the salsa and enjoy.
Beat on medium for 10 minutes or until sugar is dissolved and mixture is creamy, will look curdled to start. This is easier than buttercream, really creamy and not too sweet.
Empty tomato soup into a casserole dish. Empty peas into dish on top of tomato soup. Fry some ground meat with onion and season to taste. After meat is cooked, spread evenly in dish over peas. Cream a couple of potatoes (season to taste) and spread over meat. Heat in oven about 15 minutes. I always spread a little cheese on potatoes before heating!
Prepare macaroni and cheese as directed on box. Stir in soup and tuna. Add salt and pepper. Spread into shallow baking dish. Top with shredded cheese. Bake in 400° oven for 5 to 8 minutes until cheese is melted. Serves 4 to 6.
Cut cool cake made from packaged mix or bakery bought, crosswise in 4 equal layers. Spread tops of 3 bottom layers with ice cream, using a different flavor for each. (You can choose your favorites.) Do one at a time, starting with strawberry and place immediately in freezer or refrigerator's freezing section. Proceed with chocolate ice cream. Stack on top of strawberry in freezer. Follow with layer spread with pistachio ice cream. Add top layer of cake. Work fast.
Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the onions to the skillet and, stirring and tossing frequently to keep them from sticking, cook until golden brown, 7 to 9 minutes. Scrape into small bowl. Wipe out the skillet with a paper towel, return to the heat and add the oil. When the oil is hot and coating the bottom of skillet, add the grated zucchini. Saute for 1 to 2 minutes, until the zucchini is heated through. Add the browned onions, salt and pepper. Serves 8.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch baking dish. Put sugar and water in a saucepan. Cut shortening into flour until it is fine crumbs. Add milk and stir until dough leaves side of bowl. Turn out onto lightly floured board. Roll dough out into rectangle shape about 1/4-inch thick. Spread apples evenly over dough. Sprinkle with cinnamon. Roll up dough with apples like jelly roll. Dampen edge of dough and seal. Slice dough into 16 slices 1/2-inch thick. Lay in pan of butter. Pour sugar water over this. Bake 55 to 60 minutes.
Mix first 3 ingredients with mixer. Stir in rest (except raisins and nuts). Mix well, then add raisins and nuts. Spread out on ungreased 11 x 17-inch pan with fingers. Sprinkle with sugar. Bake at 375° for 9 minutes. Cut into squares when cool. (Great comfort food!)
Beat lightly 1 egg. Stir in milk and oil. Sift together and add flour, sugar, baking powder and salt. Blend in blueberries carefully, stirring just until flour is moistened.
In saucepan, melt margarine, stir in flour. Gradually add milk. Stir until thick and bubbly. Add cheese, stir until melted. Add remaining ingredients and mix well. Pour into 2 (2-quart) casseroles. Cover and bake for 1 hour at 350°. Uncover and bake for 30 minutes more.
Stir together the flour, sugar and nutmeg. Blend together all remaining ingredients. Add all at once to flour mixture, stirring only until flour is moistened. Bake on greased griddle.
Rub together first 4 ingredients as for pie crust. Heat milk; add egg yolks and yeast cakes dissolved in warm water. Add dry mixture; stir well. Place in refrigerator overnight. Form into rolls and let rise. Bake 15 minutes at 425°. Top with any flavored frosting, nuts, sprinkles, sugar, etc.
Put all ingredients, except tortillas, into food processor or blender; process until smooth. Spread onto tortillas. Roll up. Roll damp paper towel around each tortilla. Put in a Ziploc bag and refrigerate for at least 20 to 30 minutes. Cut into pinwheels and serve with salsa.
Beat oil, egg and milk in medium bowl.	Add remaining ingredients just until moistened. Spoon into sprayed muffin tin (12). Bake 20 minutes at 400°.
Precook your ground beef and bacon and drain, then put all ingredients together in a large pot and bring to a boil. Simmer for 1 hour or longer. Ready to eat. This is a meal in itself!
Preheat oven to 350°. Brown ground beef and onion and drain. Add remaining ingredients and pour into baking dish. Bake 30-45 minutes or until bubbling.
Mix first 4 ingredients. Boil until it reaches soft ball stage. Stir often. Remove from heat. Beat until firm. Add oleo, nuts and vanilla. Pour into buttered pan. Cool. Cut into squares. Also makes good caramel cake icing.
Saute onions and celery in oleo. Mix all ingredients and bake at 350° for 45 minutes.
Cook spaghetti according to directions. After draining spaghetti, add margarine. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered pie plate (I use casserole dish). Cook ground beef, onion and pepper until meat is brown and vegetables are tender; drain. Add undrained tomatoes, paste, sugar, oregano and garlic salt; heat and cook for 10 to 15 minutes. Spread cottage cheese over bottom of "crust." Fill with meat and tomato mixture. Bake, uncovered, at 350° for 20 minutes. Sprinkle Mozzarella cheese on top; bake 5 minutes longer.
Combine cream cheese, Cheddar cheese, carrot and honey. Chill 1 hour. Shape mixture into 1-inch balls. Roll in chopped pecans. Cover and chill up to 24 hours. Just before serving, insert pretzel stick into each ball.
Mix all ingredients, except pecans and vanilla, in a large pot; bring to a boil. Continue boiling for about 4 minutes. Remove from heat; add vanilla and pecans. Beat until this mixture starts to thicken. Pour into a pan to cool. Cut into servings. (Cook 2 minutes and this makes great frosting for cake.)
Preheat oven to 350°. Empty condensed milk into a casserole dish. Place dish on a baking pan. Fill baking pan halfway with water (this is important because it will keep the milk from scalding). Cover the casserole dish with aluminum foil. Bake 2 hours or until milk is caramel colored. Break up any large lumps in the filling before pouring into the crust. Let cool for an hour before spreading Cool Whip on top. The pie must be refrigerated overnight to set properly. Before serving, garnish with pecans, chocolate and toffee bits.
Melt 1/4 cup butter or margarine; stir in flour until smooth. Gradually add milk, stirring constantly. Cook until thick. Steam or cook cabbage in boiling water for 5 minutes. Add cheese and green pepper to white sauce. Add diced ham. Place a layer of partially cooked cabbage in greased baking dish, then a layer of ham and cheese sauce mixture. Repeat layers. Melt butter or margarine; mix with crumbs. Sprinkle crumbs over mixture in baking dish. Bake in moderate oven (350°) for 30 minutes. Makes 6 servings.
Mix like pie crust and line bottom of 13 x 9-inch pan. Bake at 350° for 10 to 12 minutes. Set aside to cool.
Mix together oleo, 1/2 cup sugar and pretzels. Press into baking dish. Combine cream cheese, Cool Whip and other 1/2 cup sugar. Spread over crumbs. Mix cornstarch and pineapple juice; cook until thick. Cool slightly, then add pineapple. Spread over layer; refrigerate.
Mix cream and cheese well and sprinkle ginger on top. Serve with fresh strawberries.
Mix all ingredients. Simmer 30 minutes or until cheese is well melted. Serve on Doritos.
Mix until crumbs. Grease a 15x10 jelly roll pan. Gently pack crumbs into shell to make crust. Bake at 350° for 20 minutes. Watch to make sure it does not burn.
Preheat oven to 350°. In large bowl, combine all ingredients. Pour into 9 x 11-inch glass pan. (Can top with 8 ounce shredded Swiss cheese last 5 minutes of baking time.) Bake at 350° for 50 minutes or until light brown.
Mix like any fruit cake. Put in tube pan and bake at 300° for 1 hour or until done. The cake is delicious because I followed the recipe. The Bible is the same way; you never know how good it is for your life until you try the recipe daily.
Cook carrots in salted water until tender; drain and set aside. Combine remaining ingredients and cook until onion and pepper are tender; add carrots. Place in a covered dish or jar and chill overnight. Serves 10.
Mix margarine, sugar and eggs thoroughly. Stir in buttermilk. Sift dry ingredients together and stir in. Heat oven to 400°. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes.
Layer as listed in casserole dish. Cover with aluminum foil. Bake 1 1/2 hours at 350°.
Boil chicken and debone. Mix Ro-Tel tomatoes, cream of chicken soup, cream of mushroom soup and chicken broth together. Put layer of chips in bottom of casserole dish. Lay chicken on top of chips. Pour soups on top of chicken. Lay slices of cheese on top. Bake at 350° for approximately 20 minutes or until cheese melts.
Mix honey with peanut butter; spread on hot dog bun. Peel banana; brush with lemon juice to keep from turning brown. Place banana in hot dog bun with peanut butter-honey mixture.
Place chicken in bottom of large frying pan or Dutch oven. Place potatoes on	top of chicken along with onion, Parmesan cheese, oregano, breadcrumbs, salt and pepper. Add 1/4 cup water and oil. On top place garlic, then drench with paprika. Bake approximately	1 hour and 15 minutes, uncovered for the first half of the time, then covered. Place in serving dish and top with sauteed mushrooms.
Puree all ingredients (except sprigs of mint) in blender. Pour in 4 glasses and garnish with mint sprigs.
Mix flour, sugar, baking powder together. Add milk and mix. Pour over melted oleo or butter. Combine fruit with sugar if needed, distribute over mixture. Bake at 375° for 30 minutes or more.
Sift all dry ingredients together. Cut in shortening until mixture is like meal. Add milk. Make a soft dough. Knead lightly on floured board. Roll out 1/2-inch thick. Cut with cookie cutter. Bake on ungreased pan at 450° for 12 to 15 minutes.
Beginning with lettuce, layer the ingredients in the order given, using a large glass bowl. Prepare one day ahead. Be sure the Miracle Whip completely covers top of salad. Especially good for large crowds.
Preheat oven to 400°. Bake potatoes until soft. Cut in half lengthwise. Take out centers, while hot, saving the skins. Put potato centers in mixing bowl. Add next four ingredients and mix at medium speed of electric mixer for three minutes, or mash by hand until smooth and fluffy. Put mixture in potato skins and sprinkle paprika lightly on the potatoes. Brown in oven for four minutes.
Melt butter; add dates and sugar. Cook until sugar dissolves (about 5 minutes). Add Rice Krispies, pecans and vanilla. Mix well; roll into balls and roll in powdered sugar.
Put chicken wings in pan. Preheat oven to 425°. Mix ingredients together and pour over chicken wings. Cook 1 to 1 1/2 hours.
Mix and bake in oiled pan 1 hour at 350°. (This is good!)
Layer vanilla wafers, then sliced bananas in bowl. Mix vanilla pudding with milk. Add sour cream, milk and Cool Whip. Mix completely with whip. Pour over bananas. May layer more than once. Refrigerate.
Beat 1 minute at high speed in blender. Pour in 10-inch well-greased and floured pie pan. Bake at 350° for 45 minutes.
Put rhubarb in a 9 x 13-inch pan. Sprinkle on sugar, jello and cake mix. Pour on water and dot with butter. Bake 50 to 60 minutes at 350°. Serve with Cool Whip, if desired.
Place ham into crock-pot. Rub brown sugar evenly across ham; use more, if needed. Pour cola over ham, covering half of the ham. Sprinkle any remaining brown sugar across the cola and ham, stirring until completely dissolved. Cook on low setting for at least 6 hours or until tender (can be cooked overnight). Turn once while cooking. Ham will be dark in color. Remove ham from crock-pot and cover with remaining syrup as gravy topping. Slice in thin slices and serve.
In a mixing bowl, beat cream cheese and dressing mix until smooth. Add remaining ingredients, mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least two hours. Slice into 1/2 inch pieces. Yield: 15-20 servings, or only 5 servings if you love them like my family does!
Combine chow mein, celery, onion, and mushrooms in a 2-quart casserole dish. Cover. Microwave 6 to 10 minutes on High or until meat is set. Dissolve cornstarch in soy sauce. Stir into meat mixture. Mix in chow mein vegetables, water chestnuts and ginger. Cover. Microwave for 6 to 10 minutes on High, or until vegetables are tender-crisp. Makes 4 servings.
Stir with a spoon the cream cheese, salsa (1/3 cup), onions, garlic, salt and chili powder until smooth. Spread heaping tablespoonful of cream cheese mixture on each tortilla. Roll up jelly roll style and place seam side down on baking sheet. Cover and chill at least 2 hours. Slice each roll into bite size pieces. Place small bowl of salsa on side, if desired, for dipping.
Brown meat with onion and celery. Drain excess fat. Mix with all other remaining ingredients. Bake at 350° for one hour.
Chop mushroom stems and onion. In a large skillet, saute onion in oil until transparent. Add 1 package thawed chopped spinach and toss until blended. Add cream cheese. Melt and blend cheese thoroughly. After everything is blended, remove from heat and chop mushroom stems. Little by little add the four cups of bread crumbs until it all comes together like stuffing. With fingers, pick up enough of the stuffing mix to place into mushroom cap. It's okay if it is over the edge or piled high. Do not pack like you would stuffing in a bird.
Sift flour with soda and salt. Cream butter and gradually add sugar. Add eggs and bananas and blend thoroughly. Combine milk and lemon juice. Add dry ingredients to banana mixture and milk. Blend well. Stir in nuts. Grease 9 x 5 x 3-inch pan. Pour in batter. Bake at 350° for 60 to 70 minutes, until bread springs back when lightly touched in center. Remove from pan. Cool on wire rack.
Brown sausage; drain fat. Cool completely. Add garlic salt, mixing well. Stir in cheese, Bisquick and water. Roll into 1-inch balls; place on large cookie sheets, 2 inches apart. Bake at 400° for 12 to 15 minutes. This recipe serves 50 people and makes a great appetizer.
Mix pudding and buttermilk with a spoon. Add Cool Whip, pineapple and oranges. Crumble cookies and add to mixture. Best if made the night before and refrigerated.
Mash squash after cooking in food processor. Blend all other ingredients well with squash and pour into pie shell. Cook at 400° for 10 minutes, then at 350° for 40 minutes.
Beat sugar and oil; add eggs, mashed bananas, sour cream and vanilla. Blend well. Add dry ingredients and stir until well moistened. Pour into greased 9 x 5-inch loaf pan.
Beat egg yolks well; stir in milk, lemon juice, rind and salt. Whip egg whites until stiff. Fold into lemon mixture and pour into crust. Sprinkle with 1/4 cup crumbs. Bake for 40 minutes at 325°. Chill before serving. Makes 6 to 8 servings.
Mix the first three ingredients. Add evaporated milk and butter. Start on low heat. Stir until it boils. Boil on low heat for 5 minutes. Remove from heat; add 1 teaspoon vanilla. Beat until smooth.
Preheat oven to 375°. Cover bottom of baking pan with oil. Shake chicken in plastic bag with flour and salt. Place chicken in a single layer in pan. Bake 25 minutes. Combine apricot preserves, mustard and yogurt. Spread mixture on chicken. Bake 30 more minutes. Before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken. Serve with rice.