HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large frying pan, brown ground beef and drain grease. Add all remaining ingredients to drained ground beef. Bring to a boil stirring occasionally. Cover and simmer for 10 - 15 minutes.
Cream the butter, sugars, eggs and vanilla. Add peanut butter, oatmeal, soda and salt. Mix until blended. Add chocolate chips and M&M's. Bake at 350° for approximately 10 to 12 minutes.
Pour into pie crust. Bake at 350° for 10 minutes, then at 300° for 30 to 40 minutes.
Trim crusts from bread. Butter one side of each slice. Grease pan, 9 x 9-inch pan. Place 4 slices buttered side down. Flake tuna or salmon or ham over bread. Add celery, onion and 1 slice of cheese on each slice of bread. Place bread buttered side up. Pour eggs beaten with milk over sandwiches. Cover with foil and refrigerate overnight. For larger pan (9 x 13-inch), increase egg mixture (1 egg and 1/2 cup milk) and 12 slices of bread. Bake at 350° for 40 to 45 minutes.
Mix all dry ingredients together. Mix raisins, applesauce, oil, egg, vanilla and sweetener. Add together. Mix well. Drop by teaspoonful onto greased cookie sheet. Bake 10 to 15 minutes at 375°.
In a small bowl, combine bacon bits, yogurt and horseradish. Cover. Chill until ready to serve. To serve, spoon onto baked potato halves.
Take 3/4 cup of water and 1 cup of macoroni and put it in a bowl. Put the macoroni and water in a microwave and heat for 4 minutes. After 4 minutes put the 1 cup of cheese in with the macoroni. Mix that together and let cool. After cooled, eat and enjoy.
Mix all ingredients in a large plastic container. Cover, chill and serve. Shake well before serving. This will make at least two gallons of punch. More or less water can be used, depending on desired sweetness.
Heat oil in heavy skillet and add flour. Stir constantly until dark brown, being careful not to burn. Reduce heat and add onion and celery. Saute until soft. Gradually add 2 to 3 quarts of water and seasonings; stir until smooth. Simmer until onion and celery are well done. Add shrimp, crab meat and green onion and cook over low heat until shrimp are tender. Add oysters just before serving and heat until oysters curl. Serve over rice. If okra is used, saute with onions and celery.
In a trifle bowl (or large bowl) continually layer cake cubes (drizzle with little Kahlua - optional), pudding and Cool Whip. You should make at least 2 layers of each. Top with sprinkles or shaved chocolate.
Combine sugar, butter, and oil; beat well. Add egg yolks, one at a time; beat well. Sift flour and soda together; add with buttermilk to the batter. Add vanilla, coconut, and nuts. Fold in beaten egg whites. Grease and flour 3-9 inch. cake pans. Bake at 325° for 25 minutes.
Cook carrots in small amount of boiling water for 5 to 10 minutes or until crisp-tender. Drain; reserve 1/4 cup of carrot liquid. Combine reserved liquid, honey, butter and brown sugar. Stir well and pour over carrots. Cook over low heat until heated thoroughly. Serves 6.
Prepare cider using a large automatic coffee maker. Substitute the cider for the water. Place remaining ingredients in coffee basket and brew. It's delicious and the aroma is wonderful!
Preheat oven to 325°. In a large mixer bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in walnuts and Nestle Toll House semi-sweet chocolate morsels. Pour into pie shell. Bake 55 to 60 minutes. Cool on wire rack.
Process the can of tomatoes and strain through a ricer into a 6-quart saucepan. Add tomato paste, 1 tablespoon salt, pepper and parsley. Cook at medium heat. Put olive oil in skillet; be sure to cover the bottom. Saute garlic and cut sausage into links and brown. Place sausage into the sauce. Put the ground round into a bowl. Add egg, bread crumbs, parsley, salt, pepper and garlic salt to taste. Also, grate Romano cheese to taste. Form ground round into meatballs and brown. After browning, add meatballs to the sauce. Strain a small amount of pan drippings into the sauce. Cook for about 3 hours.
In a large saucepan, combine vegetable juice, broth and dry onion soup mix. Add celery, cabbage and onion. Lower heat and simmer for 1 hour.
Put rice, soup, water and Cheddar cheese into a baking dish. Mix well. Layer American cheese across the top. Cover and bake at 350° for 30 minutes or until bubbly. Serve hot. Serves 5.
Layer 2 cups corn chips, onion, 1/2 cup cheese and chili in a 1-quart casserole. Top with remaining corn chips. Bake in preheated oven at 375° for about 20 minutes.
Stir together the flour, baking powder, salt and cinnamon. Cream shortening and sugar until fluffy. Add maple syrup. Stir in eggs and applesauce. Stir in flour mixture. Bake in muffin tin at 375° for 20 minutes.
Drain salmon and remove small boxes. Break into pieces. Add eggs, onions and 2 tablespoons relish. Mix well. Add Miracle Whip and mix. Gently stir in tomatoes. Chill and serve as sandwich or with crackers.
Melt butter and combine with graham cracker crumbs. Press into 8 x 10-inch glass dish. Mix pudding according to directions. Pour into dish. Let set until firm. Layer remaining ingredients. Refrigerate.
Dissolve yeast in warm water; let stand for 5 minutes. Add biscuit mix, 1 tablespoon sugar and eggs; stir well. Turn dough out onto a floured surface and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top; cover and chill for 8 hours. Punch dough down; turn out on a lightly greased baking sheet. Roll into a 14 x 9-inch rectangle.
Brown meat. Put into microwave-safe bowl with cover. Add onion, tomato sauce, water, chili powder, kidney beans and taco sauce. Cook about 10 minutes, but check at 5 minutes. Make sure beans are cooked. Great served over rice. After mixture is done, serve. Add fresh tomatoes, lettuce and cheese and serve tortilla chips on plate. We like dipping chips in mixture. Fast and easy!
Cook squash until tender. Add butter and mayonnaise. Mash all this together. Add remaining ingredients, except cracker crumbs. Pour into baking dish. Top with cracker crumbs and dot with butter. Bake at 350° for 35 to 40 minutes.
Grease bottom of 8 x 4-inch loaf pan. Combine all ingredients in large bowl. Mix well. Spoon into prepared pan. Bake at 375° for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool bread 10 minutes. Remove from pan. Can be served warm or cooled.
Cut steak into 4 x 6-inch pieces. Spread mustard over steak and add 3 quartered carrots, 1 pickle and 1 spoon of onions. Roll up and secure with toothpick. Brown steak in oil. Add mushroom soup and celery and cook well done.
Sift together first 4 ingredients. Add the 1/2 cup lard and work together as for pie crust. In a 1-cup measure, lightly beat egg and add enough milk to fill cup. Work into flour mix with a fork, then place in refrigerator to chill.
Salt and pepper both sides and coat with flour. In 12-inch skillet on medium-high heat, add 1/4 cup olive oil and 2 tablespoons butter. Lightly brown both sides of chicken. Remove chicken from skillet. Add 1 cup of water, bouillon cube, 1/2 teaspoon salt and 1/2 cup of dry wine. Return chicken to skillet and simmer for 30 minutes. Add juice from lemon and slice lemon over chicken; cook for 1 more minute and serve.
Peel and quarter potatoes; chop onions and fry bacon. Saute onions until soft. Add potatoes and cover with water. Bring to a boil and cook until potatoes are soft (about 15 minutes). In a small pan, warm the half and half. Add to chowder; crumble bacon and add salt and pepper to taste.
Place berries in a bowl and toss with sugar, cornstarch, cinnamon, lemon and vanilla. Spoon berries into a chilled crust. Add top crust and seal. Split with own design. Brush with water or egg white for brownness. Sprinkle with sugar. Bake 1 to 1 1/4 hours at 400°.
Dissolve yeast in warm water and let set for 10 minutes. Combine the sugar, milk, oil, salt and eggs. Add the flour with baking soda. Add the yeast. Cover the bowl and let it stand on the counter overnight. Remove from bowl to a floured surface and knead. Divide in half and roll out two 9 inch circles. Cut each circle into 12 wedges. Roll up into crescents starting at widest edge. Bake at 350° for 12-15 minutes or until lightly browned.
Cut hog's head into 4 pieces; remove eyes, brains, and tissue. Put all meat into a large pot. Cover with water and boil until meat falls from bones. Remove meat and chop. Then season to taste with seasonings listed.
Wash and cut grapes in half. Mix fruit and nuts together in a bowl. Refrigerate. Serve in crisp iceberg lettuce cups. Top with Cream Cheese Dressing (recipe follows). Serves 9.
Cook beans in boiling water for 2 minutes; remove from heat and let stand 1 hour. Return to heat; add onions, garlic, bay leaves and salt pork. Cover and bring to a boil; reduce heat and simmer and cook for 1 1/2 hours. Add remaining ingredients except salt. Cover and bring to a boil; reduce heat to simmer and cook for 2 more hours. Salt to taste.
Roll 1/8-inch thick; sprinkle with paprika. Cut into three-inch strips and bake 8 to 10 minutes in 400° oven. A perfect holiday snack with drinks or soups or salads.
Heat oven to 325°. Mix shortening, sugar, molasses and egg. Stir dry ingredients together; blend into shortening mixture. Stir in fruit and nuts. Drop dough by teaspoonful about 1 inch apart on lightly greased baking sheet. Bake 12 to 15 minutes. Makes about 6 dozen.
Wrap the water chestnuts in bacon and secure with toothpick. Bake at 375° for 30 to 40 minutes. Drain fat. Mix the remaining ingredients and bring to a boil. Pour over the water chestnuts. Bake at 300° for 30 minutes.
Dissolve jello in boiling water. Add orange sherbet. Add remaining liquid. Stir and chill until set. Whip the cream and fold into jello. Add mandarin oranges. Top with thin layer of Cool Whip.
In heavy, covered Dutch oven, place rump roast. Add dry onion soup mix and 1 can cream of mushroom soup. Mix in enough water to almost cover meat.
Combine all ingredients, except Kisses. Shape dough into balls, using a round teaspoonful for each. Roll balls in sugar. Place on ungreased cookie sheet. Press down with fork. Bake at 375° for 10 to 12 minutes. Top each cookie immediately while warm with a candy Kiss. Press down firmly so cookie cracks around edge.
Mix all together. Place in 2-quart buttered casserole, adding noodles last. Bake at 350° for 35 or 40 minutes.
Cut beaver into serving size portions. Remove fat and boil until tender. Drain, season with salt and pepper. Fry with bacon slices.
Sift dry ingredients together; add milk. Stir to mix well. Cook on top of stove until it starts to thicken. Add butter. Cook on low heat until desired thickness. Serve over hot biscuits.
Brown ground beef; drain. In large microwave-safe bowl, combine chili, tomato paste, tomato sauce, chili powder, salt and browned ground beef. Microwave on High (100%) power for 6 to 8 minutes or until heated through and flavors are blended.
Combine all ingredients, except zucchini. Mix well. Stir in zucchini. Spread evenly in lightly greased 9 x 13-inch pan. Bake at 350° for 30 minutes. Cut into 1-inch squares. Serve warm. Yields about 4 dozen.
Brown sausage and drain. Mix eggs, mustard and salt together. Stir in bread. Add sausage and cheese. Pour mixture in a 9 x 12-inch greased pan. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
In a large bowl, combine first 7 ingredients. Stir well and add well-drained tuna. Add cooked noodles and mix well. Pour into a 2-quart casserole dish and top with cheese. Top with breadcrumbs. Extra dots of butter can be added on top of crumbs. Bake in a 400° oven for 25 minutes.
Boil macaroni according to directions on box. Brown ground beef and onion in a skillet. Then add tomatoes, paprika, chili powder and salt and pepper to taste. Simmer 10 minutes. Drain macaroni. Add sauce to macaroni and add garlic salt to taste.
Mix together; put in unbaked pie shell. Bake at 350° for 45 minutes. Serve with Cool Whip.
While cooking noodles according to package directions, cut up Smokies and shred cheeses. Drain noodles and add all ingredients to a 9 x 13-inch or larger pan and stir. Cover with foil. Bake at 325° for 30 minutes.
Mix ingredients in a baking dish. Bake at 350° for 1 hour. Yields a 2-quart casserole. This is good with any kind of chicken.
Cook and dice shrimp; set aside. On cutting board, with mallet, pound chicken pieces to about 1/4-inch thickness.
Layer chicken, chipped beef and bacon in that order in a lasagna pan (or deep 9 x 13-inch pan). Mix mushroom soup and sour cream. Pour over meat. Sprinkle with paprika. Bake, uncovered, at 275° for 2 to 3 hours.
Melt butter; remove from heat. Blend in flour, salt and mustard. Add milk; heat, stirring constantly until sauce thickens slightly. Add cheese; heat until melted. Boil macaroni 6 minutes; drain. Combine sauce and macaroni in a 2-quart casserole. Bake at 375° for 20 to 25 minutes. Serves 4 to 6.
Scald milk and add sugar, salt, butter, nutmeg and potatoes. Beat until fluffy. Beat egg yolks and add to sweet potato mixture. Beat egg whites until stiff. Fold into potatoes and pour into a greased 8 x 12-inch baking dish. Bake at 350° for 50 to 60 minutes or until firm. Top with marshmallows. Brown in oven. Serves 8.
Sift together all dry ingredients in a large mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Pour into 2 greased and floured 9-inch cake pans (or two 8-inch pans and 6 muffin cups). Bake at 350° for 25 to 30 minutes. Cover with favorite icing.
Preheat oven at 375°. In a large bowl cream the butter until light. Add the eggs and beat until mixture in smooth. Add milk and continue to beat until the dough begins to form. Combine sugar and cinnamon in a small bowl. Roll the mixture into 1 inch balls and roll in sugar and cinnamon blend. Arrange on ungreased cookie sheet and bake for 10 to 15 minutes, then place on rack to cool.
Mix salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Chill for several hours. Combine nuts and parsley. Shape salmon mixture in fish shape. Roll salmon on wax paper into nut, parsley mixture until covered. Decorate with green olive for the eye and celery leaves for fins. Serve with cocktail rye.
Put all ingredients in crock-pot in order listed. Stir just enough to mix spices. Cover and let set to low for 10 to 12 hours or high for 5 to 6 hours.
Blenderize oranges, lemons and slightly thawed strawberries. Pour blenderized fruit into Kool-Aid mixture. Stir well. Then pour punch through strainer to remove small particles. Chill. Mix ginger ale with punch before serving.
Chop or grate onion, radishes, cucumber, pepper, celery and carrot finely. The amount you chop of each of these will be to your taste (a little of this, a lot of that). After boiling eggs, let cool. Then chop finely. Add pickle relish and mustard. Add enough mayonnaise to get the consistency you desire. (I prefer it to be a little soupy.) Salt and pepper to taste. Blend all these ingredients well and then chill. Make your macaroni according to package directions. Add your mayonnaise mixture to macaroni. Blend well. Garnish with paprika or tomatoes. Chill.
Cream sugar and shortening, add eggs, molasses, soda, coffee and spices; mix well. Stir in flour, raisins and nuts. Blend well and drop on well-greased sheet pan. Bake for 10 to 12 minutes. Bake at 375°.
Mix hash browns, sour cream, cheese, soup and salt and pepper together. Spread smoothly in a 9 x 12-inch pan. Pour over with butter or margarine. Sprinkle with corn flakes. Bake at 350° for 45 minutes or until bubbly in center.
Mix all ingredients. Bake at 350° for 30 minutes to 1 hour.
Combine and mix well; makes 1/2 cup. Omit or add ingredients to suit personal taste. Use in place of seasoning salt to flavor soups, meats and vegetables.
Mix together well. Drop by spoonfuls and bake at 375° for 8 to 10 minutes.
Put lemon and sugar in a quart jar. Use a new hammer handle to mash lemon and sugar together. Pour ice and water from cup to jar. Cover with lid and shake well or until sugar is free from bottom. Pour mixture back into 16 ounce cup. Enjoy!
Mix cheese, sugar and vanilla. Add eggs; mix well. Pour in crust. Bake 40 minutes at 350°. Refrigerate overnight.
Melt chocolate, peanut butter and butter together. Pour over cereal. Mix well. Add sugar and cover. Shake well after adding sugar.
In a medium saucepan, measure 2 cups water and salt; boil. When water boils, measure rice and add to the water and then cover pan with a lid. Turn heat off.
Mix all ingredients together. Pour into 2 unbaked crusts. Bake in 350° oven for 30 minutes or until firm.
Mix all together. Dough should not be too stiff, but stiff enough to handle. Roll out on floured board and cut in shapes as you wish. Bake at 350° on slightly greased cookie sheet until slightly brown. Makes about 4 dozen.
Put oil in saucepan on medium/high heat. Stir in vegetables and rice. Stir 2 to 3 minutes until well coated (not brown). Add broth and bring to a boil. Turn to low and cover with lid. Cook 15 minutes and then turn off stove. Leave pot on stove eye at least 15 more minutes). Fluff with fork and add lemon pepper to taste.
Slice off top of bread. Hollow out center, leaving 1/2 shell. Combine ingredients. Spoon filling into hollowed out loaf and replace top. Wrap loaf tightly with 2 or 3 layers of heavy-duty aluminum foil. Set on cookie sheet and bake for 1 hour and 10 minutes at 350°. Remove from oven; place on platter. Stir gently. Serve with assorted raw veggies and crackers.
Preheat oven to 400°. Mix first 4 ingredients together and melt together on top of stove; stir until hot. Add coconut and pineapple. Fill 1 unbaked pie shell with mixture. Bake 10 minutes at 400°, then 30 minutes at 350°.
Prepare Dream Whip. Add remaining ingredients and mix well. Store in refrigerator. Serves 8.
Brown meat; drain. Cube cheese. Add remaining ingredients except bread. Simmer until cheese is melted. Stir when mixture is spreadable. Spread on rye bread. Freeze if desired on cookie sheets. Before serving, remove from freezer and put under broiler until golden and toasty on top.
Panfry crumbled sausage over medium heat for about 15 minutes. Add onion, garlic and zucchini; cook for 5 minutes. Add tomato sauce and seasonings; cover and simmer for 25 minutes or until zucchini is tender. Sprinkle with cheese.
First - Crust: Add 1 egg, oil and cake mix into bowl and mix. Save out 1 cup of batter. Pour and spread in bottom of cake pan.
Trim all visible fat from meat, partially freeze (helps to slice). Slice with the grain 1/8 to 1/4 inch wide and 4 to 12 inches long. Combine all remaining ingredients. Mix with beef strips. Place in glass dish, cover and refrigerate for 8 hours or overnight. Lay beef strips in single layers on oven racks with cookie sheets below. Bake at 140° for 10 to 15 hours or until they are leathery. Blot any drops of oil from jerky. Place in airtight container and store in refrigerator or freeze.
Mix sugar, cocoa, butter, milk and corn syrup in saucepan. Cook 3 minutes. Set pan in cold water and stir. When bottom of pan is cool enough to put your hand on, you may add powdered sugar and vanilla. If a thicker icing is desired, you may add 1/2 cup more of powdered sugar.
*To make cucumber rings, peel and slice cucumbers 3/8-inch thick; remove centers of each slice.
Cook spaghetti in boiling water until tender. Drain and rinse; cool. Add remaining ingredients.
Combine the first 3 ingredients, press into lightly greased 9 x 13-inch pan. Bake at 350° for 18 to 20 minutes or light brown. Cool completely.
Combine above ingredients; shape into patties. Fry in a little margarine (or use Pam) until lightly browned on each side.
Make tea of boiling water and tea leaves. Let stand 5 minutes. Make syrup of sugar and water. Add cloves. Add this and fruit juice to hot tea. Can be used as hot tea or cooled and served as iced tea. Makes about 18 cups.
Mix well and store in container with tight lid. To make individual cups, add boiling water to 1/4 cup dry ingredients. Fills two 3-pound coffee cans.
Cook macaroni al dente. Drain well. Mix in 2 1/2 cans soup, leaving 1/2 can of soup for topping (or few slices of cheese). Sprinkle with bread crumbs. Place in 8 x 10 x 3-inch baking dish. Cover with aluminum sheet. (Remove near end of cooking to brown.) Bake at 375° for 30 to 35 minutes until light brown and bubbly.
Mix all ingredients (except 10x sugar and lemon juice) and beat until thoroughly mixed. Bake in tube pan (greased and floured) at 350° for 40 to 45 minutes.
Mix all ingredients well. Marinate meat overnight. Grill 8 minutes on each side. Slice thinly, diagonally. Will be pink when slicing but will continue to cook after it is sliced. Serves 3 people.
Cream margarine and sugar together. Add vanilla, then eggs and beat well with mixer. Mix nuts with flour and add to the mixture last. Cook for 20 to 25 minutes at 350° in large baking pan. Let cool in pan. Cut into squares.
Pound chicken breasts and add chopped spinach. Roll tight and put a toothpick to hold. Brown in oil; add wine, pepper, onion powder and garlic and saute about 15 to 20 minutes.
Sift flour, baking powder and salt in a bowl. Drop in the egg yolk. Add water and shortening. Mix. Fold in beaten egg white. Drop fish in the batter and fry in oil 4 to 6 minutes at 375°.
Add sugar and flour to medium saucepan over medium heat; add salt. Mix milk and eggs; beat. Add to sugar, flour and salt. Cook until it starts to boil. Add cocoa and butter. Cook until thick (mixture will thicken while it cools). Take off stove and add vanilla. Pour into pie shell. Make meringue and spread on top. Bake for about 3 minutes or until golden brown.
In an ovenproof skillet, brown the pork chops in oil; drain any fat. Pour salsa over chops. Bake, uncovered, at 350° for 25 minutes. Yield: 4 to 6 servings.
Brown and drain meat and sausage. Add jalapeno peppers and cheese. Heat until cheese is melted and ingredients are well mixed. Serve with tortilla or other corn chips.
Rinse fish and dry with paper towel. Brush fish with olive oil. Salt and pepper both sides of the fish and place on a baking dish. Rub the top of the fish with the fresh garlic and sprinkle the fish with herbs. Bake at 350° for 20 minutes. Serve with your favorite side dishes. (I like to slice a lime and squeeze on my fish.) Makes 2 servings.
Pour into a large bowl 2 cups boiling water, jello, blueberry pie filling and pineapple. Stir until jello dissolves. Pour into a rectangular Pyrex. Put into refrigerator until congealed. Blend other ingredients until creamed. When congealed mixture is firm, spread on creamed topping.
Combine all ingredients, except potato chips, tossing lightly with fork. Pour into casserole dish. Top with crushed potato chips. Bake at 350° for 20 minutes.
Combine 3 cups flour, active dry yeast, sugar, salt and soda. Heat milk and water to 120°. Add to dry mixture and beat well. Stir in the remaining flour to make a stiff batter. Spoon batter into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans that have been well-greased and sprinkled with corn meal. Sprinkle the tops of the loaves with more corn meal. Cover loaves with a tea-towel and allow to rise in a warm place, free from draft, for 45 minutes. Bake in a 400° oven for 25 minutes. Remove from pans immediately and cool on rack. Makes 2 loaves.
Cream butter, eggs and sugar. Add spices and salt. Add flour and hot water. Mix well. Add nuts and mix by hand. Drop from spoon on cookie sheet. Bake for 12 to 15 minutes at 400°.
Mix together, drop on cookie sheet. Bake at 350° until almost done. Let finish on hot cookie sheet. Makes about 5 dozen small cookies.
Saute bacon until almost crisp and chop into pieces; add onion and cook for 5 minutes. Add potatoes, salt, pepper and 2 cups of water. Cook, uncovered, for 15 minutes or until potatoes are tender. Drain	clams,	saving	one cup of clam liquid, then add clams, butter, half and half and clam liquid; mix and let cook on low until desired thickness. Serves 6.