HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, mix thoroughly 1/2 cup soup, beef, crumbs, onion and egg. In baking pan, firmly shape into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours. Reserve 1 tablespoon drippings. Heat remaining soup, water and reserved drippings to boiling. Spoon over meat loaf.
Mix all ingredients together except the nuts. Cook in a double boiler until a drop of that mixture dropped in a cup of cool water forms a soft ball. Drop mixture onto wax paper by teaspoonful. Let cool and store in airtight container. Makes about 40 pieces.
Combine the first 4 ingredients well. Press into buttered 10 x 15-inch jelly roll pan. Melt the chocolate chips; pour over first mixture. Refrigerate for several hours before cutting. Taste like Reese's peanut butter cups.
Mix all ingredients until well blended. Bake at 325° for 1 1/4 hours. Bake in tube pan.
With a wooden spoon, mix the ingredients in the order given, folding in the nuts and apples last. Put the mixture in an 8-inch greased pie pan. Bake at 350° for 30 minutes. Serve warm or cold. Serves 6.
Cut flour and Crisco with pastry blender. Mix oil and cold water with fork; add to flour mixture and form dough. This is very soft so it helps to refrigerate for at least an hour. Makes enough for a double crust pie and one shell. When you roll it out, use Saran Wrap. If pie pan is large, the freezer size wrap works better. Moisten counter with dish cloth and Saran will not slip.
Cream shortening and sugar. Add egg, then bran. Mix well. Combine water and bananas. Add to creamed mixture. Then add dry ingredients. Mix well; add vanilla and nuts. Bake in greased loaf pan or greased muffin tins. For loaf, bake 1 hour at 350°. For muffin tins, bake 20 to 25 minutes at 350°.
Cut meat into 1/2 inch strips, 2 or 3 inches long. In a skillet, brown meat in 2 tbsp. hot oil and drain. Remove meat from skillet. Drain syrup from pineapple and add enough water to it to equal 1 1/2 c. liquid. Combine this with the vinegar, brown sugar, cornstarch, salt and soy sauce. Cook in the skillet until clear and slightly thickened. Add browned meat. Cover and simmer until the vegetables are crisp tender. Serve over rice. Serves 6. This can be made from leftover pork roast.
In large bowl, blend together all ingredients. Turn into shell. Bake in a moderate (375°) oven for 50 to 55 minutes or until knife inserted near center comes out clean. Cool. Refrigerate at least 1 hour. Top with whipped cream.
Cook potatoes. Brown lunch meat. Cook onion in butter. Mix in soup and milk. After potatoes are cooked and drained, mix all ingredients together.
Mix together, until smooth, the oleo (or shortening), sugar, salt and eggs. Stir in milk and yeast, dissolved in warm water. Add enough flour to make a soft dough. Cover and let rise until double. Make into desired shapes and let rise again. Bake.
Boil and salt spinach. Drain. Mix all ingredients. Put in a greased 8-inch baking dish. Bake at 350° for 30 minutes.
Preheat oven to 375°. Scald milk and let stand until lukewarm. Add yeast to milk. Mix flour, salt, sugar, butter and water together in a large bowl. Add yeast mixture to flour mixture. Cover with a cloth and let rise in a warm place until dough is doubled in size, about 40 minutes. Punch dough down. Divide into 24 pieces. Place each piece into lightly greased muffin pan and cover, letting rise again. Bake for 15 minutes. Makes 2 dozen rolls.
Add all ingredients together in mixing bowl. Beat well but do not overbeat. Bake in 3 layers in 350° oven. I like cake in 2 layers better.
Stir together. Cook at 425° for 25 minutes or until done. (Batter will be thin.)
Dissolve Jell-O in hot water. Add juice and fruit. Pour into baking dish and chill until set. Mix pudding and milk. Whip cream and fold into pudding. Spread topping over congealed gelatin and fruit. Chill until serving.
Heat oven to 350°. In a medium bowl, beat eggs well. Add sugar, brown sugar, corn syrup, flour, vanilla and salt to eggs; beat until well combined. Fold in melted butter and chopped pecans. Pour into unbaked pie shell. Arrange pecan halves on top. Bake until filling is set (center of the pie will stay firm when pie is shaken gently), about 55 to 60 minutes. Cool completely before serving. Yields 1 (9-inch) pie.
Melt butter in boiling water. Add flour and salt. Stir vigorously. Cook, stirring constantly, until mixture forms ball that doesn't separate. Remove from heat and let cool slightly. Add eggs one at a time, beating vigorously after each addition until mixture is smooth. Grease cookie sheet. Use tablespoon to spoon out mixture onto cookie sheet. Bake at 450° for 40 minutes.
Cut shortening in flour, baking powder and salt. Add milk with soda in it. You can use a little more milk and drop them instead of rolling and cutting them. Bake in a 400° oven until brown.
Cook the first 5 ingredients until it is thick; set aside and let it cool. Mix together the Cool Whip, pineapple and the cooked mixture when it is cool. Now, pour over the apples. You can add the peanuts, if desired.
Place fillets in greased baking pan. Drizzle juice over fish. Sprinkle with 1/4 teaspoon of cloves and mace. Bake fish in 350° oven for 10 minutes.
Blend sugar and cornstarch in small pan. Stir in water and strawberries. Cook, stirring constantly until thickens and comes to a boil.
Stir hot water and rice in bowl. Cover with foil and let stand 5 minutes or until water is absorbed. Fluff with fork. Meanwhile, cook and stir pork, onion and green pepper in hot oil in large skillet for 2-3 minutes. Add rice. Cook and stir for 2-3 minutes, stirring constantly. Move rice to one side and pour the egg into bottom of skillet. Cook until egg is set then stir into rice. Stir in scallions, soy sauce, salt and pepper. Cover and cook over low heat for 2-3 minutes to heat thoroughly. Beef may be a substitute for pork.
Dissolve sugar in very warm (not hot) water. Add Kool-Aid. Mix in juices and freeze until icy. Just before serving, place in punch bowl and pour ginger ale over mixture to serve.
Sift flour together with baking powder. Set aside. Mix eggs and sugar well. Add butter, milk and flour mixture, beating after each addition. Add flavoring last. Makes 4 layers. Bake about 25 minutes at 350°. Spread applesauce between each layer. Let stand overnight or several hours before serving.
Mix salt with hamburg. Add milk gradually; add beaten eggs. Mix well. Add cracker crumbs. If mixture seems too dry, add more milk, a little at a time, for right consistency. Bake in a greased glass loaf dish one hour in 350° oven.
Boil mixture. Add cooked beef and simmer 15 minutes. Pack in sterile jars and seal.
Mix together by hand and then layer in oblong dish or pan with vanilla wafers. Crumble small amount of wafers on top.
Brown pork and onion; drain fat and save. Add macaroni, tomatoes and half of cheese to meat. Pour into casserole dish. Coat bread crumbs with fat. Sprinkle over casserole. Top with remaining cheese. Bake at 350° for 45 minutes.
Combine cornstarch, sugar, lemon juice and lemon rind in a sauce pan. Beat egg yolks, add to the corn starch mixture. Gradually add boiling water. Heat to boiling over direct heat. Boil gently 4 minutes, stirring constantly.
Mix all up and cook. Boil 25 minutes. Pack in hot jars and seal.
Melt butter in a large skillet; add onion and apples. Saute until just tender. Combine dry ingredients and add to onion and apple mixture, stirring to blend. Add stock and milk; cook, stirring constantly until thickened. Remove from heat; add lemon juice. Cool to room temperature; put in freezer containers and freeze. Makes 12 servings.
Prepare Dream Whip according to directions. Add sugar and softened cream cheese. Blend until most of the lumps are out. Add lemon juice. Pour into crust. Can be topped with any flavor of pie filling.
Mix sugar, flour and salt in bowl. Beat in eggs, melted margarine, milk and vanilla. Pour into unbaked pie crust and drop pecans (halved) to almost cover top. Bake at 400° for 10 minutes, then bake at 350° for almost 20 minutes or until done. Makes 2 pies.
Melt butter and add onion, flour, mustard, salt, pepper and milk. Cut 3/4 of cheese in thin slices and add to mixture, stirring constantly until cheese is melted. Remove from heat. Boil macaroni in salted water for 9 minutes. Butter casserole dish and mix sauce and macaroni. Slice rest of cheese and lay on top of mixture. Sprinkle liberally with fine, dry bread crumbs and bake (uncovered) at 350° for approximately 1 hour.
Cream margarine and sugar. Mix in the other ingredients. Pour into buttered 8-inch square pan. Bake at 350° for 1 hour.
Place chicken pieces in baking dish. Squeeze lemon juice over chicken. Sprinkle with salt, pepper, paprika, garlic salt and dot with butter. Cover and bake for 1 hour at 350°.
Dissolve gelatin in small amount of cold water. Add evaporated milk, beaten eggs, sugar and cream. Mix good. Add boiling water to mix. Strain into freezer. Add 3 teaspoons or more vanilla and milk to fill.
Get bread and then put cheese on it. Put it in the microwave for about 10 minutes. Take it out and put it on the plate. Cut it and then eat it.
Bring juice to a boil; add sliced peppers and bring to boil. Put in jars and immediately cap jars.
Brown and drain hamburg; add taco mix and water. Simmer 15 minutes. Mix all vegetables and cheese. Add hamburg; toss all with dressing. Add Doritos. Serve.
In a large saucepan, warm the butter over medium heat until melted. Add the onion and saute until softened. Stir in the flour and cook over low heat, stirring constantly, until no longer visible, about 1 minute. Slowly stir in broth, then the broccoli. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low; cover and simmer until the broccoli is tender, about 10 minutes. Stir in the cheese and cook over low heat until melted, about 30 seconds. Stir in the half and half, salt and pepper. Warm the soup over low heat (do not let the soup boil).
Grease a baking dish and make a layer of potatoes (each about 1-inch deep). Sprinkle with salt, pepper and flour and dot with butter. Make 2 more layers the same way. Add enough milk so you can see it between the slices of potatoes, BUT DO NOT COVER the top with milk. Cover pan and bake in a 350° oven until potatoes are tender when pierced with a fork (about 1 to 1 1/4 hours). Remove cover the last 15 minutes to brown. Serve from baking dish.
Scrape and cut carrots into thin strips. Place carrots in a deep, 1 1/2-quart, heat-resistant, nonmetallic casserole. Set aside. In a small, heat-resistant, nonmetallic bowl combine remaining ingredients. Heat uncovered on Full power 1 minute or until butter is melted. Spoon butter sugar mixture over carrots. Heat covered on Full power 7 minutes. Spoon sauce over carrots and heat uncovered on Full power an additional 3 minutes.
Put all ingredients in a salad dressing bottle and shake. This may be used on a regular lettuce and tomato salad and is excellent on cooked fresh string beans.
Mix orange juice, orange soda, ginger ale and pineapple juice in a large punch bowl. Garnish with scoops of sherbet and strawberries and/or cherries. Serve chilled in frosted glasses.
Pierce pastry shell thoroughly with fork. Bake in 375° oven 10 minutes; remove. In large bowl toss together chicken, cheese, spinach and onion. Spoon into pastry shell. In small bowl stir together eggs, real mayonnaise, milk, basil and pepper until smooth. Pour over chicken mixture. Bake in 350° oven 40 minutes or until golden and knife inserted in center comes out clean. Makes 6 to 8 servings.
In large bowl, mix oil, Sweet 'N Low, eggs, pumpkin and water. Stir in remaining ingredients. Pour into mini loaf pans. Bake at 350° for about 35 minutes. Remove from pans and cool. May use regular loaf pan, but will need to bake longer.
Preheat oven to 375°. Combine flour and meal in large mixing bowl. Add milk, egg and salt. Mix well. Pour into greased baking pan and bake for 30 minutes.
Combine crumbs and 1/4 cup margarine. Press into 9 x 13-inch pan. Bake 10 minutes. Cool.
Simmer hamburger meat, onions, bell pepper and celery together. Add salt, black pepper, Worcestershire sauce, catsup and chili powder. Simmer a little longer. Add kidney beans and water. Cook about an hour.
Mix all ingredients together, put on an open pie crust and bake for 30 minutes.
Heat oven to 325°. In oven melt butter in baking dish (9 x 13-inch) until dish is coated on bottom. In a large mixing bowl beat eggs, sour cream, milk and salt until blended. Stir in onion. Pour into dish. Bake until eggs are set but still moist, about 35 minutes. Makes 12 servings.
Preheat oven to 350°. Mix all ingredients thoroughly. Pack into greased 9 x 5 x 3-inch loaf pan. Bake. Unmold; serve hot or cold.
Cook macaroni. Drain and cool. Add celery, green pepper, carrots and pimento. Mix remaining ingredients. Spoon over macaroni and toss to mix thoroughly. Chill.
Combine tomatoes, bread or croutons, salt, pepper, eggs and milk. Pour into casserole dish and top with onions and cheese. Bake in a 350° oven until hot and bubbly.
Mix altogether with hands. Let set in refrigerator for awhile. Pat into molds and be sure to sprinkle sugar in bottom of molds. You may color with food color.
Place sliced potatoes in casserole dish. Mix all other ingredients in pan on top of stove until melted together. Then pour over potatoes and cook at 350°, covered, for 1 hour; uncovered, until browned on top.
Bring to boil water, corn, tomatoes and seasoning. Reduce heat and cook for 3 minutes. Stir in zucchini and cook for 5 minutes. Top with cheese and serve. Serves 4.
Preheat oven to 400°. Grease shallow 2-quart baking dish. Brown onions, 1/2 cup celery and hamburger. Spoon off fat. Add salt and pepper. Spread mixture in a baking dish. Pour cream of celery soup over everything. Top with a layer of Tater Tots. Bake 45 minutes.
Beat together sugar, syrup, salt, flour and eggs. Add vanilla, butter and pecans. Pour into unbaked pie shell. (Turn pecan halves, rounded side up.) Bake at 300° for about 1 hour, until filling is set. Serve with whipped cream, if desired.
Brown meat and next 3 ingredients. Cook a few minutes and set aside. Mix remaining ingredients. Grease skillet and heat. Pour in half of corn bread mixture. Add all of meat mixture. Spread evenly. Pour in remainder of corn bread mixture; spread evenly. Bake at 350° for 45 to 55 minutes.
Mix thoroughly in a large bowl all ingredients. Add 24 ounces oyster crackers. Fold over and over until all oil is absorbed. Cover bowl with a cloth. When crackers look dry, put into container.
Add all ingredients to cooked grits, except the eggs, milk and 3/4 cup of the cheese. Cool the grit mixture for a few minutes. Beat in the eggs and milk. Pour into a buttered casserole dish. Top with remaining cheese and bake at 350° for 1 hour.
Mix all ingredients. Pour into hot pan. Bake 30-40 minutes at 450°.
Combine broccoli, cauliflower, onions, raisins, and bacon in large bowl. Pour dressing over vegetables, and stir to coat. Cover and marinate at least an hour.
Cream bananas, eggs, sugar, oil and vanilla. Stir in nuts. Add dry ingredients, just until all ingredients are moistened. Do not overmix. Turn into a greased and floured 9 x 13-inch cake pan. Bake at 350° for 40 to 45 minutes. May frost cake if you wish or it's delicious unfrosted.
Make a hoecake of cornmeal. Cook on top of stove in hot skillet until done. Cool the hoecake. Crumble it up and set it aside.
Preheat oven to 375°. In a large bowl, stir all ingredients together until well mixed. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes until centers of cookies are golden brown. (Edges will look darker.) Cool on cookie sheet about 1 minute, then remove to rack to finish cooling.
Dip pork chops in egg on both sides, then dip in crushed stuffing. Brown on both sides in frying pan. Use deep casserole dish. Put a little water in bottom of dish; stack chops up on end. Do not lay them down on bottom of dish. Cover; bake for 1 hour.
Heat fat in skillet, add flour, salt and pepper. Stir until mixture is dark brown. Add cold water. Simmer approximately 5 minutes.
Cream together sugars and butter. Add eggs. Mix flour, baking powder, soda, salt, cinnamon, cloves and allspice. Add alternately with cider and pumpkin puree. Beat well. Bake in loaf pan 1 hour at 350°.
Cream first 4 ingredients together. Sift together flour, soda, baking powder and nuts. Stir well and bake in moderate oven (325°) for 1 hour. Grease and flour bottom and sides. Makes 1 large loaf. Can also add 1/4 cup nuts or 1/4 cup maraschino cherries or 1/2 cup chocolate chips.
In a heavy, medium saucepan over medium heat, heat to boiling sugar, corn syrup, salt and water, stirring constantly until sugar dissolves. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300° on a candy thermometer or until a small amount of mixture dropped in cold water separates into hard and brittle threads. Remove from heat and quickly stir in butter or margarine and baking soda. Immediately pour into greased cookie sheet. Cool. Snap candy into small pieces. Store in tightly covered container.
Line an 8-inch square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large bowl, combine the powdered sugar, cocoa and salt. Melt remaining butter; add milk and vanilla. Stir into sugar mixture and mix until smooth, then stir in the M&M's. Spread this mixture into the foil-lined pan and refrigerate until firm, at least 2 hours. Lift foil out of pan. Cut fudge into 1-inch squares. Store in airtight container in the refrigerator.
Beat eggs until light in color. Add sugar, milk, nutmeg and cinnamon. Add vanilla. Break bread into small pieces in separate bowl. Add egg mixture and remaining ingredients. Mix well and pour into buttered casserole. Bake at 350° for 20 to 25 minutes or until lightly browned.
In round pie plate, spread cream cheese over entire bottom. Cover with salsa and cheese. Bake at 350° for approximately 1/2 hour or until golden brown. Serve with nachos to dip. Enjoy!
In a Dutch oven, heat oil over medium-high heat until hot. Add beef, half at a time; brown evenly. Pour off drippings. Season with salt, stir in salsa and broth, bring to a boil; reduce heat to low. Cover tightly; simmer 1 1/4 hours or until beef is tender. Stir in zucchini, beans, and corn. Bring to a boil; reduce heat to low, cover tightly; continue cooking 15-20 minutes or until veggies are tender. Add cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Serve with toppings, if desired.
Boil carrots until tender. Layer carrots, onions and peppers. Combine remaining ingredients. Mix well. Pour over carrots and refrigerate overnight.
Preheat oven to 375°. Grease a 2-quart baking dish. Whip the potatoes with cream, sugar, butter, salt and pepper. Add chives, dill weed or seed and spinach. Beat well. Bake for 20 minutes, uncovered. Serves 8.
Cut biscuits in four. Shake in plastic bag with cinnamon and sugar. Pour melted butter over top. Bake at 350° for 30 minutes in a Bundt greased pan.
Warm metal mixing bowl in hot water, then empty bowl. In warm bowl, place warm water and sprinkle dry yeast. Let yeast set until dissolved. Do not stir. Add olive oil to yeast and water. Add salt to mixture. Add flour to mixture. Blend in mixture on low speed until flour is mixed. Knead dough on floured surface until dough is not sticky. (If using a mixer, at least 10 minutes.) Add olive oil to bowl (just enough to coat dough). Cover dough and let stand in warm place for 1 hour. Coat pizza pan or cookie sheet with olive oil and corn meal. Corn meal makes bottom crust crisp. Push with finger to shape of pan.
Saute onion and bell pepper in butter. Mix all ingredients together. Add more shrimp if needed for thicker consistency. Chill in refrigerator until able to form into patties, 2 inches in diameter. Fry in butter.
Mix all together except crackers. Sprinkle crackers on top. Bake at 350° until crackers are brown.
Combine sugar, dates, cream, milk and salt in deep pan. Stir until sugar is dissolved. Bring to a boil until it reaches soft ball stage. Remove from fire and add butter and vanilla. Cool and wrap in wet cloth until hard enough to cut.
Mix jello, cream cheese, water and marshmallows. Chill until slightly set. Add nuts and pineapple. Chill until firm.
Mix together oil, vinegar, lemon, garlic, pepper, Parmesan cheese and Worcestershire sauce. Shake in a jar. Tear up romaine lettuce. Add bacon, mushrooms and cheese. Toss with dressing. Add croutons and toss just before serving.
Boil squash and onion for 5 minutes; drain. Mix soup, sour cream and carrots together in a bowl; pour over squash. Mix all together. Melt butter and mix stuffing together. Take half and cover bottom of casserole dish, then pour squash mixture in pan. Sprinkle rest of stuffing mix on top. Bake 25 to 30 minutes at 350°.
First put peanut butter on pine cones, well you roll them up. Well you rollin bird seed like Micheal did. Well, you hang pine cones outside for birds. Wait for birds to come. Get string on cones. Be quiet so birds will come.
Combine all ingredients in large punch bowl or 2 large pitchers. Makes 20 servings.
Wash broccoli and chop. Toss with onion, bacon and raisins. Add dressing 1 hour before serving.
Melt margarine in microwave or saucepan. Remove from heat and blend in flour, salt and mustard; add milk. Heat until sauce thickens and is smooth. Add 1 1/2 cups cheese and heat until melted.
Clean and finely grate the cabbage. Place grated cabbage in a colander and drain. Squeeze the moisture from cabbage by handfuls. Place the squeezed cabbage in a mixing bowl.
Bring water to a boil; add lemon juice. Add mushrooms and simmer for three minutes. Remove from heat and drain. Combine cream, onion, sugar, salt and pepper. Mix well. Add mushrooms and toss.
Drain and save liquid; flake salmon. Combine bread crumbs and seasonings with liquid. Mix thoroughly. Pack into small greased loaf pan. Sprinkle with paprika. Bake 45 minutes in moderate oven (350°). Makes 4 servings.
Bake cake mix as directed on box. Place 1/2 of baked cake into punch bowl. Layer with 1/2 of pudding mix, then a layer of chocolate syrup, then a layer of Cool Whip. Repeat. Place cherries on top.
Combine all ingredients except butter in a 2-quart casserole dish. Dot with butter. Cook, covered, at 350° for 30 minutes. Stir. Cover and cook 45 minutes longer. Yields 6 to 8 servings.
Mix all ingredients with your hands. Cover with semi-crushed corn flakes. Bake 45 minutes at 350°.
Cook squash until tender. Drain, add margarine and mash. Add the remaining ingredients, except the bread crumbs, and mix well. Pour into buttered casserole dish and top with bread crumbs. Bake at 350° for 35 to 40 minutes.
Simmer onion in shortening. When tender, stir in ground beef and brown lightly. Add tomato sauce and mixed vegetables. Season with salt and pepper. Bring to boil. Pour in casserole and spread with corn muffin batter. Bake in 375° oven for 25 minutes or until golden brown. Serves 4 or 5.
Mix all ingredients together and place in greased 8 x 13-inch baking dish. Bake at 350° for approximately 1 1/2 hours. Can substitute part of cheese with other cheeses. Also good without veggies and sausage as a side dish.
Dissolve yeast in warm water, mix with milk and Crisco. Set aside while sifting all dry ingredients together and add liquid gradually. Put dough into covered bowl. Put in refrigerator and use as needed. Roll amount needed on floured board and cut as biscuits. No kneading or rising needed. I let mine rise some. This dough will last several days.
Mix together and put in casserole. Cook at 300° for 3 hours or 350° for 1 hour. Add small can sliced mushrooms before serving. Serve on noodles.
Cook first 6 ingredients in a double boiler to a soft ball stage. Beat briskly until the mixture loses its shine. Quickly stir in pecans. Quickly, drop on waxed paper in small mounds.