HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and drain well. Brown sausage and drain well. Mix hamburger, sausage and cheese over medium heat until cheese is completely melted. Add oregano to taste. Spread mixture on small cocktail rye bread. Broil approximately 5 minutes.
Peel and slice tomatoes; sprinkle with salt and let stand while preparing crusts. Rinse tomatoes; mix sugar, tapioca, cinnamon, lemon juice and raisins, then add to tomatoes. Put into crust; dot with butter and put top crust on and slit for vents. Bake at 400° for 40 to 45 minutes or until nicely browned.
Brown the beef; add soup, wine, mushrooms and onions. Bake in pan or small roaster for 3 1/2 hours at 325°. Thicken with tapioca.
In saucepan, brown ham and mushrooms in butter. Stir in rest of ingredients. Heat. Stir now and then. Garnish with parsley, if desired.
Mix all ingredients. Put into a buttered baking dish. Bake at 325° for 1 hour, uncovered. Serves 8.
Combine bananas, pineapple, Cool Whip, cherries and pecans. Pour into pie crust. Drizzle chocolate syrup over top. Chill until time to serve.
Mix all ingredients well in a bowl. Place mixture in a greased bread pan. Let sit for 15 minutes. Bake at 350° for 45 minutes (usually longer) until done.
Brown in skillet the hamburger meat and onion. Add mushroom soup, chicken soup, evaporated milk and pepper to taste.
Melt butter. Add sugar. Cool. Add eggs and vanilla; beat (by hand). Add all dry ingredients; mix. Add nuts and apples. Pat into a greased and floured pan. Bake at 350° until brown and will spring back when pressed in middle. Sprinkle with confectioners sugar. Cut into squares. Yields 3 dozen.
In a small bowl, combine 1/3 cup oil, lemon juice, salt and pepper. Place chicken pieces in a shallow baking dish and pour marinade mixture over. Cover and marinate for 30 to 60 minutes. Dry chicken on paper towels. Place 1/2 cup flour in a plastic or paper bag. In a small bowl, combine eggs and milk; place bread crumbs in a shallow bowl. Put several pieces of chicken in the bag and shake to coat thoroughly. Dip in egg mixture, then roll in bread crumbs.
Blend eggs, milk and seasonings; set aside. Trim crust from bread; cut into cubes. Pour butter over bread cubes, stirring gently; let stand until butter is absorbed. Layer half of bread cubes in lightly greased souffle dish; top with half of cheese. Repeat layers. Pour egg mixture over all. Refrigerate several hours or overnight. Remove from refrigerator 1 hour before baking. Bake at 350° for 1 hour or until firm. This is a never fail souffle.
Heat oven to 350°. Grease and flour one 9 x 13-inch pan or two 9-inch pans or three 8-inch pans. Measure all ingredients into large mixing bowl and blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high and then pour into pan(s). Bake oblong pan 45 minutes, layers about 35 minutes or until wooden toothpick inserted into center comes out clean. Cake is good eaten without icing or can be iced with Caramel Fudge Icing.
Heat oven to 400°. About 2 hours before serving, in 5-quart pot over high heat in 2 tablespoons hot salad oil, cook meat, 1/3 at a time, stirring often, until browned on all sides; remove to bowl as it browns.
Freeze bananas that are getting too ripe, peel, cut up and stick in Baggie.
Combine all ingredients and beat at medium speed 2 to 3 minutes. Bake in three 9-inch layer pans (floured) at 325° for 25 minutes. Frost.
In 2-quart casserole or oblong glass pan, make a layer of broccoli, chicken and rice. Make sauce of mayonnaise, soup, curry and lemon juice. Pour over layers. Top with grated cheese; sprinkle with bread crumbs. Bake 1/2 hour at 350°.
Mix Eagle Brand milk, lemon juice and egg yolks together. Pour in crust. Beat egg whites until stiff and mix in sugar. Place on top of filling. Bake at 425° until lightly brown.
Brown ground beef in a large skillet over medium-high heat, stirring until it crumbles. Drain and return to skillet. Stir in tomato sauce and next 3 ingredients; bring to a boil. Reduce heat and simmer 10 minutes. Unroll 1 package dinner rolls, pressing seams together; fit into bottom of a lightly greased 13 x 9 baking dish. Spread ground beef mixture over dough; sprinkle with cheese. Unroll remaining package of dinner rolls, pressing seams together; place over cheese. Brush dough with milk and sprinkle with sesame seeds. Bake at 425° for 15 minutes or until top is golden brown. Yield: 6 servings.
Cook roast in crock-pot overnight or in pressure cooker for 2 hours. Shred with fork and remove fat. Set aside. Cook onions and celery in broth until tender. Mix all other ingredients in mixing bowl. Empty broth from crock-pot and add all the ingredients together. Stir well and cook in crock-pot for 3 to 4 hours. Stir occasionally.
Blend all together and bake about 10 minutes in cookie sheet. Crumble with fork. Layer streusel on bottom of pan, then layer 1/2 gallon of ice cream on top of streusel. Then sprinkle remaining streusel on top of ice cream. Freeze (overnight is best). Can double recipe.
Brown beef and bacon. Add onion and cook until tender. Drain. Add spices and stir in soup. Cook slowly, uncovered, 20 minutes, stirring occasionally. Stir in sour cream. Heat, but don't boil (will curd). Serve over hot noodles or rice. Makes 8 to 10 servings.
Fold strawberry yogurt into topping. Add strawberries and blend. Spoon into crust. Freeze until firm, about 4 hours. Forty-five minutes before serving refrigerate. Store leftovers in freezer.
Spread 2 cups mayonnaise over entire surface. Sprinkle with Parmesan cheese and cover. Let stand 24 hours in refrigerator. Stir before serving.
Boil together the vinegar, salt and water. Slice cucumbers in half lengthwise. Drop in vinegar mixture until color changes. Pack in jars. Add to each jar 2 heads of dill, 1 small hot pepper, 1/8 teaspoon of alum and 1 grape leaf. Pour hot vinegar over pickles. Seal.
Remove shells from shrimp. Using point of sharp knife, cut a slit along outer curve of shrimp, deep enough to expose black vein. Pull out vein and rinse shrimp under cold running water. Set shrimp aside.
Beat eggs. Add sugar, then cream. Add sifted flour, spices, soda and raw apples. Bake at 350° for 30 minutes (1 1/2 recipe for 40 minutes).
Add bread to milk. Mix in next 5 ingredients. Shape into 1-inch balls. Chill. Brown meat balls in oil in a large skillet. Prepare gravy according to directions, using 1 1/4 cups water. Blend in mayonnaise. Add to meat balls and heat. Makes about 45 meat balls.
Combine squash, onion and water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer 10 to 15 minutes until squash and onion are tender; drain well and mash.
Mix Coca-Cola, catsup, salt and pepper in boiler. Add chicken pieces and cook until tender.
Boil 10x sugar and milk for 5 minutes. Add marshmallow and peanut butter; beat until smooth. Pour into buttered dish and cut when cooled.
In a very large container, combine softened ice cream, strawberries, pineapple and nuts, beat with mixer. Add broken cake pieces and beat slightly. Fold in whipped cream. Freeze overnight in tube pan.
Grease an 11 x 5-inch pan. Spread the batter in strips. Pat the top of each strip with a little milk and sprinkle sugar on top. Bake at 350° until top is light brown. Cut into strips. Leave plain or top with confectioners sugar and water frosting, so it's not too sweet.
Mix well all together. Grease and flour cookie sheet with sides. Bake at 350° for 15 minutes or longer, depending on cookie sheet. Spread peanut butter on cake while hot. Cool cake. Melt Hershey bar and spread over cooled cake. Cut cake into small pieces.
Mix together the sour cream, mayonnaise and taco mix. Let stand 2 to 3 hours or overnight in fridge!
Preheat oven to 350°. Mix all ingredients (except powdered sugar) together. Roll dough into walnut sized balls. Bake on a nongreased cookie sheet for 15 to 18 minutes. Roll in powdered sugar while hot.
Put meat on bottom of dish. Sprinkle cheese over first layer. Mix milk with soup. Pour soup over meat mixture. (Poke holes so soup can seep down.) Arrange Tater Tots on top. Bake at 375° for 55 minutes.
Brown flour and set aside. Cut bacon into small pieces. Saute in small amount of bacon grease. Add celery and onions; saute. Add water, sugar and vinegar. Bring to a boil. Add browned flour and stir until thickened. Add ingredients to cooked potatoes. May be eaten in 5 hours after cooked, but is better if served the next day.
Mix sugar, Karo and 1 cup whipping cream together and bring to a hard boil. Add another cup of whipping cream. Bring to a hard boil. Boil for 10 minutes. Add butter. Cook until mixture forms a soft ball in cold water.
Cook spinach and drain well. Make sauce of flour, butter and milk. Cook until thickened. Add seasonings. Then add cheese, cut in small cubes. Stir until cheese melts. Add Worcestershire sauce. Combine with spinach. Pour into greased 1 1/2-quart casserole and chill 6 hours or longer (flavor improves with age). Bake, uncovered, at 350° for 25 to 30 minutes.
Melt margarine and pour over peanut butter and mix until peanut butter is well blended, then pour over confectioners sugar and mix. Roll in small balls and place on waxed paper to dry. Melt square of wax and chocolate chips, then dip peanut butter balls into this mixture and put on wax paper to dry.
Combine sugar, Jell-O and water; bring to a boil. Remove from heat and stir in fruit; set aside to cool.
Heat oven to 400°. Empty potatoes and sauce mix into ungreased 2-quart casserole. Heat tomatoes, water and oregano to boiling and stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered for 30 to 35 minutes.
Preheat oven to 350°. Mix all ingredients and drop teaspoonfuls of dough onto ungreased cookie sheet, about 2 inches apart. Bake 8 to 10 minutes. Remove from pan to cool.
Mix flour, sugar, soda, salt, cinnamon, nuts and apples. Beat eggs until foamy and add together. Beat in oil. Bake at 350° for 1 1/2 hours.
Combine sugar and flour. Add milk, stirring well. Add vanilla. Pour margarine into 13 x 9-inch baking pan. Pour batter over margarine. Top with cooked fruit.
Sprinkle meat with 1 tablespoon flour. Place in a shallow 2-quart baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme. Pour over meat. Cover and bake at 325° for 1 1/2 hours. Turn meat. Add potato, carrots and onions. Cover. Return to oven for 30 to 45 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm.
Sift flour, baking powder, soda and salt. Set aside. Blend shortening and sugar. Add egg and vanilla. Beat. Stir in bananas and Special K. Add dry ingredients with nuts. Stir only until combined. Spread in greased 9 x 5-inch loaf pan. Bake at 350° for 40 minutes.
Cook and mash potatoes. Put into casserole dish. Boil hot dogs. Remove from water and slice lengthwise but not all the way through. Add cheese strips into hot dogs. Put hot dogs on top of the mashed potatoes and heat in microwave until cheese has melted, about 1 to 2 minutes.
Mix in a large container. Makes approximately two quarts. Serve two teaspoons to each cup of boiling water.
Add enough vegetable oil to tuna liquid to measure 1/4 cup. Heat in saucepan with butter. Add garlic and parsley and saute 3 to 4 minutes. Add flaked tuna including broth. Heat gently; season with salt and pepper, if desired. Serve on hot spaghetti. Makes 4 servings.
Saute garlic and onions in oil for 10 minutes. Add beef and brown. Add other ingredients. Simmer about 30 minutes.
Melt margarine. Add remaining ingredients. Bake in a casserole dish 30 to 45 minutes at 350°.
Spray a 9 x 13-inch pan with nonstick spray. Combine chicken, tomatoes, soups and 1/2 cup cheese in bowl. Dip tortillas in broth to soften slightly. Layer tortillas, then mixture, until pan is almost full; cover with remaining cheese and sprinkle with broth (you may want to cover with foil so the tortillas don't get too dry). Bake in a 350° oven for about 1 hour.
Combine meal, 1 quart water and margarine; cook until thick. Add sugar, eggs, flour, baking powder, milk and salt. Bake at 450° until it starts to brown, then finish at 350° for 1 hour.
Beat eggs well. Add milk and sugar; blend well. Pour into unbaked pie shell; sprinkle with nutmeg. Bake at 450° for 10 minutes, then reduce heat to 350° and continue baking for 25 minutes.
Cream shortening, add sugar until light and fluffy. Dissolve salt in water and mix with rum. Add soda to molasses. Sift flour with spices and add alternately with liquid ingredients to cream mixture. Stir well between each addition. The dough should be sticky and will be easier to handle if chilled overnight. Roll out to 1/2 inch thickness. Cut with large cutter, about 5 inches. Bake at 375° for 10 to 12 minutes.
Measure 1 quart milk. Save out 1/2 cup and heat remainder in top of double boiler. Sift together sugar, cornstarch and flour. Add egg yolks and the 1/2 cup milk that was retained. Blend and add to heated milk. Add butter. Cook over hot water until thick, stirring all the time. Then add vanilla. Roll out graham crackers or vanilla wafers.
Preheat family skillet over medium heat for 3 minutes. Brown roast for 6 to 7 minutes per side. Reduce heat to low. Sprinkle roast with seasoned salt, pepper and soup mix. Roast, covered, for 1 1/2 to 2 hours. Do not add liquid. Turn after 1 hour. Raw vegetables may be added 1 hour before completion of roasting. Juices that accumulate may be used for gravy. Makes 6 to 8 servings.
Brown hamburger mixture with onions and seasonings. Drain and mix with tomato sauce (set aside). Mix cottage cheese, sour cream, chiles and olives together (set aside). Grate Jack cheese. In cake dish, put a layer of chips, 1/2 layer of hamburger mixture, 1/2 layer of cream mixture and 1 cup of Jack cheese. Repeat with other half. Bake at 350° until cheese is melted, about 10 minutes.
Bring to a boil. Remove from heat. Add 1 teaspoon soda. Add 7 to 8 cups popped popcorn. Stir popcorn to coat. Pour on buttered cookie sheet. Bake at 250° for 1/2 hour, stirring once. When cool, store in airtight container, or in a plastic bag.
Cream butter, sugar and add egg yolks one at a time. Beat egg whites and fold into mixture. Add vanilla. Line bottom of a 9 x 13-inch baking dish with ladyfingers, separated. Add a layer of cream mixture, layer of pineapple and chopped cherries, then whipped cream. Top with ladyfingers and decorate with cherries. Refrigerate for 24 hours before serving. Serves 15.
Heat oven to 325°. Use large mixing bowl. Add bread crumbs, sugar and melted butter. Beat 3 eggs and add to mixture. Add one can of pineapple with its juice to bowl. Mix in milk. Mix well. Mix 1/2 cup of grated cheese into mixture. Pour into baking dish. Sprinkle remaining cheese on top. Bake for 45 to 50 minutes. Serve warm.
Quarter biscuits and roll in cinnamon and sugar mixture (2 teaspoons cinnamon and 3/4 cup sugar). Grease Bundt or angel food cake pan. Layer in the dough balls. Make 3 layers. You can add brown sugar and pecans between layers. Mix 1 cup sugar, margarine and 1 1/2 teaspoons cinnamon; cook to a boil. Pour over top. Bake at 350° for about 40 minutes.
Place tamales in greased casserole. Top with chili and sprinkle with cheese and onions. Bake at 350° for 30 minutes. Serves 4.
Heat 1 cup water to boiling. Add cream cheese, sugar and jello. Stir until cheese is dissolved. Cool until partially thickened. Add nuts, celery, pineapple and Dream Whip or cottage cheese. I found for me, the cottage cheese is the best.
Preheat oven to 325 degrees. Cream margarine, Crisco and sugar together. Sift flour, baking powder, salt and cocoa together. Alternately add eggs, milk and dry ingredients to creamed ingredients. Add vanilla. Pour into lightly greased and floured tube pan and bake for 1 1/2 hours.
Brown ground beef and onion. Drain. Cook macaroni according to directions on box; drain. Mix ground beef, mushroom soup, 1/2 can of water, sour cream and cooked noodles. Top with sliced cheese (approximately 8 to 10 slices). Bake in preheated oven at 350° for 15 to 20 minutes until cheese melts.
Preheat oven to 350°. Combine corn, sugar, salt, pepper, green pepper and eggs. Add butter to milk and heat until butter is melted. Blend with corn mixture. Bake in covered and buttered casserole for 1 hour.
Cream shortening and sugar. Stir in beaten egg and water. Add sifted dry ingredients, then oats and chocolate chips. Drop from a teaspoon onto a greased cookie sheet and bake at 350 degrees for 10 - 15 minutes.
Mix together and chill while preparing shrimp. Add more horseradish if not hot enough.
Save some Cheddar cheese for topping. Brown meat in oil. Mix in cheeses and salsa with browned meat. Wrap in tortillas. Bake at 350° for 10 minutes. Sprinkle some Cheddar cheese on top and melt.
Drain cherries, reserving 1 1/4 cups liquid. Combine 3/4 cup sugar, cornstarch and salt. Add reserved liquid. Cook until thick, stirring constantly. Add cherries, lemon peel and lemon juice. Pour into pie shell.
In a large foil-lined baking dish, place brisket. Cover meaty side of brisket with brown sugar (massage in). Then cover with garlic salt until white. Turn meat over (fatty side up) and repeat previous steps. Make sure that it is covered white with garlic salt. Bake in oven on top rack uncovered and fatty side up at 350° for 2 hours for small brisket, 4 hours for large brisket. Slice and serve as sandwiches or with a meal.
Cream butter and sugar. Add eggs, one at a time, beating after each. Stir in extract. Mix flour, salt and baking powder. Add flour mixture to sugar mixture alternately with milk. Fold in lemon peel and nuts. Bake in greased loaf pan at 325° for 70 minutes.
Remove beet tops, leaving root and some stem. Wash beets. Cover with boiling water and cook until tender-crisp. Drain. Keep 1 cup cooking liquid. Remove skins. Slice beets.
Prepare macaroni. Drain. In same pan heat soup, milk, cheese and tuna. Stir in macaroni.
Mix eggs, water, oil and peanut butter well. Add cake mix. Roll into small balls and place on cookie sheet. Bake at 350 for 10 to 12 minutes.
Start with potatoes on the bottom of a 13 x 9 x 2-inch pan. Put onion slices on top of potatoes. Slice margarine and put on top of onions. Add salt and pepper to pork chops and then place chops on top of onions. Cover with foil. Bake in a 350° oven for one hour.
Put the chocolate chips and peanut butter in a pan and melt over low heat. Stir mixture well. Add the chow mein noodles and mix well using two forks, or spoons to coat them evenly with the chocolate mixture.
Put all ingredients in a roasting pan. Bake, covered, at 325° for 4 hours. Remove meat and flake apart. Put meat back into the sauce. Serve on buns.
Cook spinach as directed on package. Drain well and squeeze out all water. Mix with stuffing and the other ingredients. Mix well and shape into balls. Place on a greased cookie sheet. Bake at 325° for 15 to 20 minutes. Balls may be made ahead and frozen. Bake frozen balls for 25 minutes.
Brown ground beef with seasoning over medium heat. Drain and set aside. Divide meat and cheeses evenly over 12 tortillas. Moisten tortilla edges with water. Moisten edges of remaining 12 tortillas, place over meat mixture.
Wash figs and cut off any dark spots. Mash and mix other ingredients together. Cook 3 or 4 minutes at a hard boil. Put in jars and cover with wax. When cooled, store in refrigerator.
Beat together the sugar and egg. Add flour. Add rhubarb. Mix together well. Bake in 2 crusts.
Set cheeses out to warm to room temperature. Put Neufchatel in a bowl; grate Cheddar and crumble Blue vein into the bowl. Add green pepper, spring onions and a daub of softened butter. Add red pepper and all other ingredients except nuts. Mix together with a wooden spoon until well blended and smooth. Lay out a sheet of cling wrap (plastic), place mixture on it and mold into a ball. Refrigerate until firm, at least 45 minutes. Toast almonds lightly in the oven and allow to cool. Take plastic off the ball and coat well with the almonds. Serve on a platter with a variety of crackers and crudities. Use a knife to spread.
Drain the soaked beans and combine them with the onion, 2 garlic cloves and the water in a large soup pot. Bring to a boil; reduce the heat, cover and cook for one hour or until the beans are just about tender. Add salt (a teaspoon or more) and 2 more garlic cloves and continue to cook for 30 to 60 minutes longer, until the beans are tender. Drain and reserve 1 cup of the cooking liquid.
Measure into an oblong cake pan the flour, sugar, cocoa, soda and salt. Stir together. Make 3 holes in the ingredients. Put oil, vinegar and vanilla each into a hole. Pour water over all. Mix well with a spoon. Bake at 350° for 30 minutes.
Mix cornstarch, sugar, nutmeg and cinnamon together. Stir in water. Bring to a boil. Add candies, if desired. Boil until clear and thick. Best served hot. Refrigerate to store. Reheat in saucepan or in microwave.
Place pork chops in medium or large baking dish with lid. Cut potatoes into small pieces; chop up onions. Put potatoes and onions over the pork chops, then pour mushroom soup over all. Add salt and pepper and water. Cover; bake at 350° for about 1 1/2 to 2 hours, or until potatoes and meat are tender.
Cream shortening and add gradually the 2 sugars. Beat until light. Add egg and beat. Sift flour mixture. Add vanilla, nuts and chocolate bits. Mix thoroughly and drop from teaspoon on lightly greased cookie sheet. Bake at 370° until brown.
Blend softened	cream cheese and sugar in bowl with a fork. Fold in chips. Roll into balls.	Roll in coconut and place on cookie sheet and put in refrigerator until firm.
Mix first 5 ingredients. Form into meatballs and brown in shortening. Drain. Mix last 5 ingredients and pour over meatballs in skillet. Cook over low heat until well heated. Serve over rice.
Combine all ingredients; toss lightly. Serve on lettuce if desired. Mayonnaise may be substituted for French dressing. This salad can be used to stuff tomatoes.
Brown chops for 15 to 20 minutes over medium-high heat. Place in 2-quart casserole dish. Sprinkle with pepper, garlic and salt (optional; the mushroom soup has a lot of salt). Top with onion slices and mushroom soup. Cover. Cook for at least 45 minutes (60 minutes is better) at 350°.
Saute onions, carrots and garlic in oil until tender; add remaining ingredients and simmer one hour. Serve over hot, cooked pasta.
Beat eggs in large bowl. Add sugar and vanilla. Beat in flour and baking powder. In saucepan, scald milk and add margarine. Add to above batter. Pour into greased high-sided cookie sheet. Bake at 350° for 22 minutes. When done, spread jar of peanut butter on top of cake. Put in refrigerator until peanut butter is hard. In double boiler, melt chocolate bar. Spread on top of cake. Cool and cut into squares.
Cream margarine and sugar. Add eggs, one at a time. Add vanilla. Mix dry ingredients (flour, salt, baking powder and baking soda), then add them alternately with sour cream to margarine mixture. Add chocolate chips and nuts. Pour into greased and floured Bundt cake pan. Bake for 1 hour at 350°.
Combine sugar, margarine and syrup in a large skillet; turn stove on high. When this mixture begins to bubble, add peanuts and time for 5 minutes or until a light golden brown, after cooking for 5 minutes. Add soda and mix well. Pour onto a greased cookie sheet. Break and eat.
Cream well Crisco and sugar. Add eggs, one at a time, mixing well between eggs. In a separate bowl, mix cocoa and red food coloring together; add to first mixture. Mix soda and vinegar and add to mixture. Beat 2 to 3 minutes. Grease and flour pan and bake at 350° for 30 minutes.
Bake or fry chicken wings until browned and tender. Drain if you fry on a paper towel. Set aside if you bake. Mix vinegar, water, catsup, sugar, salt and soy sauce in a saucepan. Mix cornstarch in a small amount of water to make a paste; stir into sauce. Cook and stir sweet and sour sauce until smooth. Serve hot or cold.
Combine pineapple with pudding mix until it thickens. Add 2 cups marshmallows. Add Cool Whip, pecans and cherries. Mix well and chill.
Mix, with mixer, first four ingredients. Add flour. Continue mixing. By hand, add remaining ingredients. Bake at 325° for 45 minutes in a large muffin pan or 1 hour in loaf pan.