HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beef, crumbs, onion, beaten egg, salt, pepper and 1/2 tomato sauce. Form into loaf. Combine rest of ingredients and pour over loaf. Bake at 350° for 1 hour 15 minutes.
Place cinnamon candies and hot water in saucepan. Cook over medium heat until candies are dissolved. Dissolve jello and dash of salt in hot liquid. Add applesauce. Chill until firm.
Pour melted margarine into a 9 x 13-inch pan, making sure sides of pan are greased. Layer other ingredients in order. Bake at 350° for 30 minutes. Cool before cutting into squares. Makes 2 dozen.
Blend butter and sugar; add eggs and lemon extract and beat. Add flour and baking powder. Mix. Add nuts and fruit. Pour into greased tube pan. Bake in oven at 300° for 1 1/2 to 2 hours.
Cream the sugar, oleo and oil; add eggs (beaten) and vanilla. Add dry ingredients; blend well. Chill; form into balls and dip in sugar. Put on cookie sheet; flatten with bottom of glass or fork. Bake at 375° for 10 to 12 minutes.
Line bottom of pan with bread. Mix other ingredients in order given and pour mixture over the bread. Bake at 350° for 1 hour or until golden brown.
Mix all ingredients in a large casserole with tight-fitting lid. Place in 275° oven. Now you can go back to bed. It will cook all by itself and be done in five hours. Serves 4 to 6.
Prepare chicken several hours ahead: Rub oil well into chicken with fingers, then rub in garlic, thyme, lemon juice, oregano and pepper. Place chicken in skillet; add water. Cover and cook over low heat 10 to 12 minutes, turning once. Chicken should be brown on the outside and no longer pink on the inside. Serve immediately.
In a large shallow baking dish, place steak. Pour wine over steak. Cover and refrigerate 4 hours or overnight, turning occasionally. About 40 minutes before serving, preheat broiler. Place steak on greased rack in broiling pan. Reserve marinade. Sprinkle steak with salt and pepper. Broil 30 minutes for rare or until desired doneness, basting occasionally with marinade and turning once.
Sift together flour and salt. In a large bowl, mix flour and salt with sugar. In a saucepan, mix cocoa, water and shortening. Bring to a boil. Add this to flour mixture. Stir in buttermilk, vanilla, soda and eggs. Mix well. Pour into 13 x 18-inch pan. Bake at 400° for 20 minutes. Top with frosting.
Soften margarine a little and cream together with peanut butter. Fold in confectioners sugar. Roll into 1/2-inch balls and place on waxed paper. In a double boiler, melt chocolate chips and paraffin. Dip peanut butter ball into melted chocolate, leaving a bit of the ball uncovered. Return ball to waxed paper to cool. This recipe makes a lot of Buckeyes, but there's never enough.
Combine oil and sugar in large mixing bowl using electric mixer. Add eggs, one at a time, beating well after each addition. Add grated carrots to mixture. Add flour, baking soda, salt and cinnamon.
Bring to a boil cocoa, margarine and water. Add remaining ingredients. Beat well. Bake 20 minutes at 400°. Five minutes before cake is done, fix frosting. Bake in greased 13 x 9-inch pan.
Melt together oleo and chocolate. Pour over sugar and add eggs, flour and vanilla. Pour into greased pie pan and bake 25 minutes at 325°.
Mix; press into cookie sheet pan. Bake at 300° for 20 to 30 minutes.
In large bowl beat egg yolks until thick; add sugar, ice cream and apple juice. Mix until blended. Beat egg whites until stiff peaks form. Fold into apple juice mixture. Sprinkle each serving with nutmeg. Makes 7 (1 cup) servings.
Mix the seasoned salts and rub into all surfaces of the brisket. Place brisket in a large piece of heavy-duty aluminum foil. Pour liquid smoke over meat and tightly seal foil. Place in a 275° oven and bake 7 to 8 hours. Can be baked overnight, then refrigerated until almost serving time, then reheated. Slice across the grain and trim off fat as you slice. Leftovers can be reheated or chopped and served with barbecue sauce as a sandwich.
Place popped corn in large brown grocery bag; set aside. Combine remaining ingredients, except baking soda, in 1 1/2-quart glass dish. Microwave on High until mixture boils; stir. Microwave for 2 minutes on High, stirring after each minute. Remove from microwave; stir in soda. Pour over corn in bag. Close bag; shake well. Microwave in bag for 1 1/2 minutes on High; shake well. Cook another 1 1/2 minutes. Pour onto countertop or table to cool. Store in airtight container. Makes 4 quarts.
Preheat oven to 350°. (Very important.) The egg whites should be at room temperature. Beat whites slowly; add sugar and salt. Fold in "bits and pieces." Oil cookie sheets with butter or margarine. Drop cookies with spoon. Put in preheated oven; cut off oven and leave at least 3 hours. May be left overnight.
Mix all ingredients (except bread crumbs) well and pour into casserole. Cover with bread crumbs. Bake at 350° for about 1 hour.
Remove and chop mushroom stems. Reserve. Saute stems in garlic and butter. Add sausage and brown. Stir in bread crumbs, cheese and parsley. Season to taste. Stuff caps with 1 tablespoon filling. Place in shallow baking dish and brush with 1 tablespoon butter. Broil 4 inches from heat until bubbly and brown, 3 to 5 minutes.
Mix first 6 ingredients as any loaf cake, using cherry juice for liquid. If mixture seems too soft, add more flour. Add remaining ingredients and bake in loaf or tube pan at 325° for 1 1/2 hours.
Melt butter. Add sugar and syrup. Add eggs; mix well. Add oatmeal and vanilla. Mix well and pour into unbaked pie shell. Bake at 325° until filling is firm.
Mix all the ingredients, except the cherries. Pour into a greased 9 x 13-inch pan. Pan will be 3/4 full. Top with the cherries that have been drained. Bake 1 hour at 350°.
Saute scallions in butter; do not brown. Add cheese and let melt. Stuff caps and sprinkle with bread crumbs. Place on cookie sheet. Bake at 350° for 12 minutes.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan. Beat all ingredients except strawberries in a large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in strawberries. Pour into pan. Bake 45 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool completely.
Cream Crisco and sugar. Add yogurt and eggs; mix together. Add flour, salt, baking powder and soda; mix. Add raisins and nuts. Drop onto cookie sheet. Bake at 350° for 8 to 9 minutes.
Mix all ingredients. You may use a tablespoon of milk or more to thin the mix to the consistency you like.
Chop celery. Cut green peppers and onion into chunks. Brown and drain ground meat. Mix all the ingredients in a large pot. Bring to a boil over medium heat, then simmer on low for at least 1 1/2 hours.
Mix green pepper with onion and tomato. Layer these ingredients in a shallow dish (approximately 9 inches) and serve with crackers or other dipping foods.
Mix all ingredients until smooth. Form into balls and flatten with fork or back of spoon, dipped in 4x sugar on wax paper. Let dry completely.
Mix the taco sauce and cream cheese together. Place mixture in pie pan or casserole dish and spread flat. Layer the remaining ingredients on top of the cream cheese mixture, in the order given. Serve with tortilla chips.
Mix all together until completely mixed. Bake in a lightly greased 9-inch pie plate for 30 to 35 minutes in a 350° oven.
Cut ham into 1/2-inch pieces; dice celery, carrots, onion and zucchini. Remove 1 1/2 cups beans; mash beans until smooth. In 5-quart pan over medium heat, cook ham and all veggies in hot oil. Add spices. Cook until tender and begins to brown, about 15 minutes. Stir in tomatoes, broth, chopped and squeezed spinach, mashed beans and 2 cups water, using spoon to break up tomatoes. Heat to boiling. Reduce heat to low; simmer to blend flavors, 20 to 30 minutes. Stir in remaining beans. Spoon soup into large bowls. Sprinkle with Parmesan cheese.
Place cooked rice and broccoli in a 2-quart casserole dish. Saute onion and celery in skillet with margarine until tender. Stir in soup and milk mixture. Add cheese and stir thoroughly. Pour sauce over rice and broccoli in casserole. Mix slightly. Top with crackers or Cheez-Its cracker crumbs. Bake at 325° to 350° for 30 minutes, until bubbly. May add a few sliced cooked carrots with broccoli (this adds color). If you like mushrooms, add a small can (drained). Saute with the onions and celery.
Chop corn; drain. Add beaten egg yolks. Sift flour with salt, baking powder and paprika; stir in corn mixture. Fold in the stiffly beaten egg white; dip batter by teaspoonful and slide into heated oil with the heat control at 375°. Fry until medium brown for 3 to 4 minutes. Drain and serve.
Cook macaroni in salt water, drain and add all other ingredients, except crumbs. Put in buttered casserole dish and bake at 375° for 20 to 30 minutes.
Boil head of cauliflower, with green hull attached, in water for 5 minutes. Drain.
Heat chicken broth, chicken soup, mushroom soup and Ro-Tel tomatoes. Layer Doritos, chicken, soup, onion and cheese throughout. Top with Doritos and cheese. Bake at 375° for 30 to 40 minutes.
Divide ground chuck in half. Make 2 patties. Place potatoes, carrots, onions, salt, pepper and 1 pat of butter on each. Wrap individually in tin foil, place on cookie sheet. Bake at 350° for 45 minutes to 1 hour. Serves 2.
Sift first 3 ingredients. Cream together next 4 ingredients. Mix together and add chocolate bits and vanilla. Bake on greased cookie sheet at 350° for approximately 8 minutes.
Melt butter; mix with cracker crumbs. Form a crust in the pan, then layer coconut on top of crust. Put chips on top of it, then sprinkle pecans over chips and pour can of milk evenly over the top. Bake at 350° for 30 minutes.
Add all ingredients, except diet sweetener in 8 ounces of boiling water. Stir until dissolved and add sweetener as needed.
Bake cake mix according to directions on box. Bake on a large greased cookie sheet for 15 minutes at 350° or until done. Cool.
Cut squash; cook and mash. Add other ingredients and blend well. Bake at 350° for one hour. Test for doneness by inserting fork in the center.
Place sweet potato chunks and onion slices around chicken breasts in 13 x 9-inch baking dish. Bake at 375° for 30 minutes, covered. Then baste chicken breasts and sweet potatoes with sauce and bake another 30 minutes. Then add peaches to the mixture altogether around everything and bake the last 15 minutes. First, baste one more time with sauce over sweet potatoes and chicken. Serves 4 people. Total baking time: 1 hour and 15 minutes.
Boil chicken;	remove from broth. Cook rice in broth. Thaw broccoli in 1 cup boiling water. Saute celery and onions in butter until light brown. Add soup, milk, cheese, drained, chopped broccoli, chopped chicken, onion and celery to cooked rice. Cook for a minute or 2 then pour into a large casserole dish. Bake at 350° for 35 minutes.
Mix first 3 ingredients well and put in oblong baking dish. Bake at 350° for 20 minutes. Cool before adding other ingredients. Mix last 5 ingredients well and top with Cool Whip. Refrigerate.
Preheat oven to 450°. Thoroughly blend all ingredients and pour into unbaked pie shell. Bake 20 minutes. Reduce temperature to 350° and bake 35 minutes longer; cool completely, then enjoy.
Mix all ingredients, except the gelatin, in saucepan. Cook on high for 3 to 4 minutes. Taste for tartness and, if needed, add more sugar substitute. Sprinkle gelatin into mixture, stirring until dissolved completely. Refrigerate.
Brown hamburger; drain and add all the rest of the ingredients except pork and beans. Cover and simmer slowly for 1 hour. Add pork and beans. Mix well and heat through.
Sift together the flour, baking powder and salt; set aside. Cream together the shortening, sugar and vanilla; beat until fluffy. Add egg yolks; beat in thoroughly. Add dry ingredients, alternately with milk. Add black walnuts. Bake at 350° for 30 minutes, or until done.
Heat oven to 350°. Bake for 30 minutes. Makes 20 brownies.
Combine all ingredients in blender container. Cover and blend until smooth and frothy. Makes 1 serving.
Combine sugar, cornstarch and salt in large microwave-safe bowl. Gradually add milk, stirring with whisk. Microwave on High 15 minutes, stirring ever 5 minutes. Beat yolks until frothy. Slowly add a little of hot milk mixture to yolks, then add yolk mixture back to bowl containing hot milk mixture. Add coconut. Microwave on High 4 minutes, stirring ever 2 minutes. Remove from microwave. Add margarine and coconut flavoring. Mix well. Cool slightly and pour into baked shells. Top with meringue and sprinkle with flake coconut. Bake at 425° for 5 to 7 minutes.
Mix chocolate pudding as directed; put in refrigerator. Crush Oreo cookies and mix with melted margarine; press firmly in bottom of 9 x 9 x 2-inch dish. Combine cream cheese, 1 Cool Whip and powdered sugar in a bowl. Mix with an electric mixer until smooth. Spread cream cheese mixture on top of cookies. Spread pudding on top of cream cheese mixture. Lastly, spread Cool Whip on top of pudding.
Cook potatoes and onions in 2 quarts of water until tender. Mash well and return to heat. Add seasonings and butter; bring to a boil. Add hot milk. Serve immediately with croutons. Serves 4 to 6 people.
Peel bananas; cut in half crosswise. Insert wooden stick into each banana half. Place on waxed paper. Cover. Freeze 2 hours.
Cook noodles until done, but not soft. Drain and set aside. Place water, milk, margarine and cheese in pan. Cook slowly, stirring until cheese melts. Add noodles and cover. Cook slowly until heated through.
Combine macaroni, celery, scallions, green pepper, pimiento, olives and parsley in a large bowl; toss to mix. In a small bowl, mix mayonnaise and vinegar until smooth. Add to macaroni mixture. Add pepper and salt to taste. Toss. Refrigerate several hours before serving.
Saute bread cubes in lard until golden brown. Grate potatoes; add flour, salt and eggs. Beat mixture lightly. Stir in bread cubes. Mix well and form dumplings. Cook in boiling water for 20 minutes. Kettle should be covered during cooking. Serves 4 to 6.
Mix together well; press into a 9 x 13-inch pan. Bake for 15 minutes at 350°.
Cook broccoli until tender. Drain and arrange in a 13 x 9-inch baking dish. Layer chicken on top. Combine soup and mayo. Heat until smooth. Pour over chicken. Spread bread crumbs on top and sprinkle with cheese, if desired. Bake at 350° for 20 minutes or until heated through.
Sprinkle 1/2 cup pecans in a greased and floured tube pan. Set aside. Cream butter and cream cheese. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and salt, stirring until combined. Beat until light. Stir in vanilla and remaining cup of pecans. Pour batter into tube pan and bake at 350 degrees for 1 1/2 hours. Cool in pan for 10 minutes and remove.
Brown hamburger and onion. Add soups and water and bring to a boil. Add macaroni and corn. Cook on top of stove for half an hour. Stir often.
Make batter first. Cream the butter with 3/4 cup sugar. Add egg and vanilla. Stir in flour and baking powder alternately with milk; set aside. Put berries and 1/2 cup sugar into a pan with a little water (slightly less than would cover the berries). Bring to a boil. Into boiling blueberry mixture, drop tablespoons of batter. Cover pan tightly; cook over gentle heat 5 to 7 minutes. Serve immediately, topped with vanilla ice cream or whipped cream.
Fry hamburger lightly in pan. Add remaining ingredients and cook slowly until potatoes are done.
Peel, core and slice apples. Sprinkle apples with lemon juice. Mix sugar and cinnamon with apples. Put mixture in a 9 x 13 inch cake pan. Combine flour, oatmeal, brown sugar, salt and melted butter. Spread over apples.
Grind cranberries and orange. Add sugar and mix; let stand overnight. Dissolve jello in boiling water. Cool and add to first mixture. Add nuts, marshmallows, chopped celery and apple. Add pineapple or grapes. Chill.
Boil rotini until tender and drain. Add other ingredients and mix dressing in thoroughly. This recipe serves approximately 12 servings and is best after sitting in refrigerator overnight.
Bring the margarine, water and cocoa to a boil and cool. Add dry ingredients: flour, soda, salt and sugar. Add the sour cream, eggs and vanilla. Beat well. Pour into well-greased cookie sheet (15 1/2 x 10 1/2-inch). Bake at 350° for 20 to 25 minutes or well done. Be sure cookie sheet is right size, no smaller. Ice cake while hot.
Slice squash and microwave for a few minutes. Brown sausage and drain, then add cheese and butter. Warm with sausage until cheese melts. Remove from stove and add squash, paprika, pepper and sour cream.
Butter baking dish and put rice into dish. Add water. Add soup, onions, celery, margarine and thawed broccoli. Spread top with cheese and bake at 350° for approximately 30 minutes.
In plastic bag, shake steaks in the gravy mix. Brown quickly in butter. Add remaining gravy from bag by adding some of the water to the bag and pour into the pan with the cube steaks. Add rest of water to the pan. Cover and simmer 15 minutes. This is also good made with beef cubes and served over rice.
Cook onion and turkey in a large pot. Add all other ingredients. Simmer for an hour. Take out bay leaf. Serve with Mexican Cornbread.
Line bottom of baking dish with chicken. Pour mixed vegetables and juice over this. Sprinkle chopped onion over this, then dot soup over all. Mix flour, milk and butter; pour over other ingredients. Do not stir. Then pour 2 cups broth over this. Bake at 350° for 1 hour or until brown.
Mix flour, salt, soda, brown and white sugars, oleo, egg and vanilla together; mix well. Add 1 cup chocolate chips to this mixture. Place these ingredients into a 9 x 13-inch pan and bake for 20 to 25 minutes at 375°. As soon as you take crust out of the oven, carefully spread 1/2 cup peanut butter and the balance of the chocolate chips on top. It works well to take a teaspoon and place peanut butter in all areas, it spreads easier. You may sprinkle your favorite candy bars on top. The children will love this.
Slice dates down the middle from tip to tip. Stuff dates with a generous knifeful of walnut raisin cream cheese. Arrange on platter and serve as an appetizer. Watch how fast they disappear! Makes approximately 10 servings.
Mix dry ingredients. Add shortening. Mix shortening and dry ingredients. Add milk and make a soft dough. Place on a floured board or table. Knead lightly for a few seconds using small amounts of flour on the board or table. Roll out 1/2-inch thick. Cut with a floured biscuit cutter. Place on greased cookie sheet pan or other greased pan. Do not place biscuits too close together. Bake in hot oven at 450° for 12 to 15 minutes. Makes 12 to 16 biscuits.
Remove husk from corn. Wrap corn with wax paper. Microwave for 3 minutes. Butter, salt and pepper to taste.
Mix the first 3 ingredients and let set overnight. Mix all ingredients and chill for about 3 hours. Tastes like solid crab. Can use imitation crab.
Preheat oven to 325°. Combine eggs, sweetened condensed milk and butter. Stir in nuts and chips. Pour into pie crust. Bake 35 to 40 minutes or until a knife inserted near center comes out clean.
Combine soup and green beans. With ice cream scoop, mound leftover mashed potatoes on top. Bake in Pyrex casserole dish until potatoes are lightly browned, about 30 to 45 minutes at 350°. A real favorite with our 5 kids and Gil!
Mix together the crushed cookies and 1 stick melted butter; put mixture in a 9 x 9-inch pan. Refrigerate. Soften the ice cream; spread over cookie mixture in pan. Refrigerate again. Mix together the chocolate syrup, 1 stick butter and Eagle Brand milk; bring to a boil. Remove from heat and cool. When cool, pour over ice cream. Spread the Cool Whip over this. Refrigerate until ready to use.
Melt butter; add cocoa and blend well. Stir in evaporated milk. Gradually mix in powdered sugar and salt until smooth and creamy. Add vanilla. Stir until well blended. Pour into 13 x 9 x 2-inch pan. Spread evenly. Refrigerate until cool and firm, about 1 hour. Cut into squares.
Parboil cabbage and separate leaves. Combine ground beef with rice, catsup, nuts and seasonings as desired, mixing well. Spoon 2 tablespoons ground beef mixture onto each cabbage leaf, rolling to enclose filling. Arrange cabbage rolls in a large soup pot. Top with lemon juice, garlic and tomatoes. Place plate on top. Simmer for 35 to 45 minutes or until cooked through.
Beat egg white until stiff. Blend in 1 cup brown sugar and vanilla flavoring. Dip pecans in mixture and place on greased cookie sheet. Bake at 200 degrees for 30 minutes or until brown.
1. Wash and cut fresh strawberries. (Depends on size of pan and how thick you want strawberries. I used 3/4 of a half flat). Put in a bowl and add desired amount of sugar. Set in refrigerator until almost ready to serve.
Mix ingredients and pour into pie shells. Bake in 350° oven for 30 minutes.
Melt milk and marshmallows in double boiler. Add Hershey bars. Remove and cool. Whip cream and fold into mixture. Use graham cracker crust.
Combine all ingredients and place in 1 1/2-quart casserole. Cover and bake at 350° for 1 hour. Fluff the rice with a fork; add water if necessary, and cook 30 minutes longer.
Brown chops on both sides; place in casserole dish. Mix bread crumbs, onion, butter, poultry seasoning and 1/4 c. water. Mound on pork chops. Pour soup mixed with 1/3 c. water over all. Bake at 350° for 1 hour.
On thinly sliced rye bread, spread thin layer of mayonnaise, then sweet onion, boiled or baked ham and Swiss cheese. Bake in a 350° oven for 20 to 30 minutes until cheese is bubbly. Remove. Sprinkle with paprika. Serve hot. Servings per person is usually 2 to 3 sandwiches each.
Combine first 4 ingredients in saucepan and bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat and stir in remaining ingredients. Mix well. Drop by a teaspoon onto wax paper. Cool. Yield: 3 dozen small or 1 1/2 dozen large.
Sprinkle rice on bottom of 13 x 9-inch pan. Mix soups, celery and milk; pour on top of rice. Sprinkle with parsley, curry powder, poultry seasoning and salt as desired. Lay pieces of chicken on top. Cover loosely with foil. Bake at 300° for 3 hours or at 350° for 1 1/2 hours. Remove foil the last little while. If baked 15 minutes longer, rice will be fluffier and chicken more tender.
Mix all ingredients and freeze in oblong or square pan. Set out just before serving so it may be cut in squares. You can also eat this without freezing.
In bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk. Stir until a dough forms. Chill for 20 minutes. Divide dough in half. Roll one-half to fit bottom and sides of a 15 x 10 x 1-inch pan. Arrange apples over crust. Combine sugar, cinnamon, nutmeg and cornflakes. Sprinkle over apples. Roll out the remaining dough. Place over apples. Seal edges. Cut slits in top. Brush with egg white. Bake at 400° for 15 minutes. Reduce heat to 350°. Bake for 25 to 30 minutes or until golden brown.
Mix melted butter with cornstarch over low flame, heat. Add grated cheese and milk. Remove from heat as soon as mixture starts to simmer. Stir constantly. Pour over cabbage. Spoon together to mix well. Add bread crumbs on top and let brown.
Place 1 slice ham and cheese on each breast. Roll up and secure with toothpicks. Dip chicken into melted butter, then roll in bread crumbs. Place in greased baking dish and cover with foil. Refrigerate overnight or prepare early in morning and refrigerate all day. Bake at 350° for 1 1/2 hours, covered. Can serve plain or with a white sauce on top.
Cook on high until almost melted, stirring until smooth. Freeze 1 hour or until firm. With hands shape tablespoons into balls. Roll in chopped nuts, cocoa powder or powdered sugar. Refrigerate.
Dissolve yeast in water and then add sugar. Add salt and gradually add flour until stickiness is gone but not firm. Let raise until double in size. Knead about 5 minutes. Roll out. Spread margarine over dough. Generously spread brown sugar and cinnamon. Roll up and cut in 1-inch sections. Let raise until double in size and bake at 350° for 10 to 12 minutes.