HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onions; add tomatoes. Mix cornmeal, cream-style corn, salt, soda, eggs, grease and milk. Heat iron skillet in oven. Pour 1/2 cornmeal mixture into skillet, 1/2 meat and 1/2 cheese. Repeat with second layer. Bake 1 hour in 350° oven. Cut into wedges to serve.
Lightly saute onion and celery in oil. Sprinkle chops with salt and pepper; add to skillet and brown on both sides. Remove chops. Add water, brown sugar, salt, pepper and 1 1/2 cans tomato sauce. Stir and bring to boiling point. Add rice and stir. (There will be a lot of liquid, but rice will absorb it.) Return chops to skillet, cover and simmer 30 minutes. Pour on remaining tomato sauce, cover and cook 15 minutes longer. Makes 4 servings.
Combine ingredients. Top with a cup of buttered corn flakes. Bake at 350° for 30 minutes.
Place crackers on a jelly roll pan or a large cookie sheet. In a saucepan, melt the 2 sticks of margarine. Add 1 cup brown sugar and stir until smooth. This takes at least 2 minutes. Add chopped nuts. Pour the mixture over the graham crackers. Bake at 375° for 8 minutes.
Mix into hamburg 3/4 cup Italian bread crumbs, egg and salt. Mix well and form meatballs. Place meatballs on cookie sheet and cook in 350° oven until meatballs are brown. Remove from oven and simmer in tomato soup, brown sugar and vinegar for 30 minutes. Garnish with drained pineapple chunks.
Cream shortening and sugars until creamy, (fluffy). Beat in eggs and vanilla. Stir in dry ingredients. Stir in raisins and corn flakes. Drop by teaspoons on greased baking sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen cookies.
In skillet, brown pork chops quickly. Drain well. Arrange a layer of sliced apples in crock-pot, then a layer of pork chops; repeat. Dot with butter; sprinkle with nutmeg and salt and and pepper. Cover and cook on low setting for 7 to 9 hours. Makes 4 servings (about 2 1/2 quarts).
Mix and bake at 350° in a 9 x 13-inch pan. Frost with Chocolate Icing.
Mix all ingredients in large bowl, using hands to mix well. When mixed, pinch off bits of mixture, about the size of marbles and roll in balls. Bake at 350° until brown.
Combine 1/2 cup margarine and graham cracker crumbs. Press into a 13 x 9 x 2-inch pan. Beat eggs 4 minutes at high speed. Add sugar, 3/4 cup softened margarine and vanilla. Beat 5 minutes. Spread over crumb mixture. Chill 30 minutes. Spread pineapple and add bananas. Cover with Cool Whip. Sprinkle with pecans. Can garnish with maraschino cherries.
Beat until firm enough to hold shape. Drop by spoonful on wax paper. Easy to make. My children loved them.
In a large bowl, beat eggs until foamy. Add flour and sugar and beat until well blended. Blend in melted margarine. Stir in chocolate chips. Pour in pie shell and bake at 325° for 1 hour.
Line bottom of a 9 x 13-inch baking dish with ground beef that has already been browned. Add salt and pepper to taste. Cover meat with slices of American cheese. Spoon cream of mushroom soup over cheese. Top with Tater Tots placed in rows to cover area. Bake at 350° for 35 to 40 minutes.
Place soup in a 2-quart casserole and stir in sherry, mushrooms and almonds. Fold in seafood gently. Cover with layer of cheese. Sprinkle paprika on top. Can refrigerate until ready to bake at 300° for 1 hour. Serve over rice. Serves 6.
Combine cooked chicken (cold), celery, onion, almonds and mayonnaise. Spread into a baking dish. Add cheese evenly over mixture, then top with potato chips. Bake 10 to 15 minutes in a 400° oven. Check occasionally. Do not let potato chips get too brown.
Bake cake. Let cool upside-down. After cake is cool, poke your fingers in it for holes. Pour your thawed strawberries and syrup over cake. Spoon vanilla pudding over strawberries. Cover entire cake with Cool Whip like you would do icing. Refrigerate. Enjoy.
Fry bacon until crisp; crumble. Add to potatoes, onion, celery and seasonings. Add vinegar to hot bacon drippings; simmer 5 minutes. Stir in flour to thicken. Pour over potato mixture. Cover; let stand in a warm place for 3 hours. Serve warm. Makes 15 servings.
Combine all ingredients except 1 cup of cheese. Pour into a 9 x 12-inch casserole dish. Top with remaining cheese. Heat in oven until cheese melts and casserole is hot throughout. Bake at 350°.
In a saucepan, over low heat, combine corn syrup, butter and brown sugar. Cook just until it is syrup. Put this mixture in the bottom of a 9 x 13-inch baking pan. Cover the syrup completely with the apple slices. Place the bread slices on top of the apples.
Mix sugar, corn syrup, salt and milk together in a deep saucepan. Cook over high heat, stirring a few times until a drop tested in cold water forms a soft ball. Let cool down some. Then add peanut butter and vanilla and beat vigorously until candy loses its shine and starts to thicken. Pour into buttered pie pan and let stand until firm. Cut in squares.
Heat butter with soup. Blend sour cream, onion and cheese into soup. Stir until smooth. Stir in potatoes. Place in buttered casserole dish. Sprinkle corn flake crumbs on top. Bake at 350° for 1 1/2 hours. Yields 10 to 20 servings.
Mix sugar, flour, vanilla, milk and margarine. Add eggs to mixture and then pecans; stir. Bake in cold oven at 300° until firm and lightly browned. Makes 2 pies.
Combine flour and sugar; with 2 knives cut in butter until flour resembles coarse crumbs. Add egg and water, mixing until dough forms a ball. Wrap and chill.
Place chicken between two pieces of wax paper and gently pound to 1/4-inch thickness. In small bowl, place egg, water, salt and pepper; stir to mix well. In shallow dish, place coconut. Dredge chicken, first in egg mixture, then in coconut, pressing to coat well. In large non-stick fry pan, place olive oil and butter over medium heat. Add chicken and cook until done.
Mix all ingredients, except powdered sugar and lemon juice. Bake, then dissolve 1 cup powdered sugar in 2 tablespoons lemon juice and put on cake while still hot.
Butter bottom of 9 x 13-inch pan. Put in rhubarb. Sprinkle over the top the dry jello, sugar and marshmallows. Prepare cake mix as on package and pour over all in pan. Bake 1 hour at 350°.
Cook bacon. Remove bacon, reserving fat. Add chopped cabbage. Add salt, pepper or spices to taste. Mix well, then add a little water. Cover and steam until done.
Taste to see if you have enough stuff to taste. Fry bacon crisp. Add a few drippings to beans. Crunch bacon over top.
In a 9 x 13-inch pan, bake cake mix per package directions. While cake is warm, punch holes in top. Pour Eagle Brand milk over top. Spoon caramel sauce on top. When cake is completely cool, spread with Cool Whip and sprinkle with nuts. Refrigerate.
Cream sugar and Crisco. Add eggs, beating well. Add milk and vanilla, then dry ingredients. Add mashed bananas, beating well. Bake until done at 350°.
Saute sesame seeds in margarine. Break up Ramen noodles. Combine all together, except for onion and last 3 ingredients. Blend together the last 3 ingredients; pour over the noodle mixture the day before. Add onion (chopped) just before serving.
Cook onions, sugar, garlic powder, mustard, salt and vinegar in covered skillet for 20 minutes. Add to beans and crumbled bacon. Mix. Pour into 3-quart pan or casserole. Bake 1 hour at 350°.
Combine first 3 ingredients. Beat together remaining ingredients and add to corn mixture. Pour into greased (buttered) shallow casserole. Bake at 400° for 25 minutes, and 350° for 20 minutes or until custard is set. Sprinkle with 1/3 cup bread crumbs.
Mix all ingredients well and pour into greased bread pan and sprinkle top lightly with Kellogg's poultry seasoning.
Dissolve 1 package of gelatine in 1/2 cup cold water. Follow jello package instructions to dissolve jello. Add gelatine mixture and dissolved jello to peach syrup. Cool until it begins to thicken. Stir in peaches, celery and nuts. Refrigerate until firm.
Mix all ingredients and put in casserole pan. Bake at 350° for 25 to 30 minutes. Sprinkle top with cereal or potato chips (I use potato chips).
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt; beat well. Add eggs, one at a time, beating thoroughly after each one. Stir in pecans. Pour into unbaked pie shell. Bake in a moderate 350° oven for 50 minutes.
Drain all vegetables and mix together in a large bowl. In pan, mix the sugar, vinegar and oil. Boil and pour over vegetables. Toss and cover. Marinate overnight. Serve chilled.
Place sugar, syrup and water in pan over slow flame. Stir only until sugar is dissolved. Then cook until a soft ball forms (236°). Beat egg whites at #8 speed until stiff. Continue beating. Pour 1/2 of the syrup slowly over beaten egg whites. Cook rest of syrup until it forms a hard ball when dropped in a cup of cold water, until it cracks when hit against the side of a cup (280°). Add syrup gradually to the syrup and egg mixture. Add vanilla and keep heating until candy is thick enough to drop from spoon. Place the spoonfuls in buttered platters. Makes 35 to 40 pieces. Nuts may be added, if desired, just before candy is ready to spoon.
Slice beef across the grain into thin strips. In skillet, add oil. Cook beef until browned, stirring often. Remove from pan. In skillet, cook broccoli and onion. Add garlic, stirring often until tender. Add soup, water and soy sauce. Heat to boiling. Return beef to skillet. Heat through, stirring occasionally.
Boil slowly until 256°; do not stir at all when it starts to boil. Let boil slowly until it reaches 256°. Pour on well buttered slab of marble (cool). Let mixture cool until you can handle. Butter hands and pull until it loses its gloss. Pull into strips and cut into pieces. Store in airtight container. I use a heavy 8-quart pan. Good luck!
Mix strawberry jello, boiling water and crushed pineapple with juice. Add strawberries. If you like, add bananas to this. Mix and congeal.
Mix together first 7 ingredients and put in baking dish. Make topping of brown sugar, pecans, flour and melted margarine. Mix together and put on top. Bake at 350° for 30 minutes.
Mix all ingredients. Spread on greased 17 x 11 x 1-inch cookie sheet pan. Bake at 350° for 20 minutes. (Will not look done). Cut while warm into 1 1/2-inch cookies.
Cook squash; drain and mash. Add other ingredients, except butter and cracker crumbs. Put in 2-quart casserole. Top with cracker crumbs mixed with melted butter. Bake 35 to 40 minutes in 350° oven.
Shake well or stir to blend all ingredients. Pour over a flank steak in glass dish. Marinate for 12 hours (approximately), turning meat. Store in refrigerator. Pour off marinade and save. Grill steak approximately 10 minutes. Slice thin. Serve with green salad and scalloped potatoes.
Drain canned fruit, reserve juice. Add small portion of reserved juice to the mix; stir, then add remaining juice. Pour over combined fruit. Chill. Salad is more flavorful if prepared several hours before serving.
Mix first 5 ingredients and cook until hot. Stir cornstarch mixture into the hot soup to thicken. Sprinkle with green onions to serve.
Mix flour and baking soda. Combine butter, sugar and pudding in large mixing bowl until creamy. Beat eggs and add. Gradually add flour and baking soda mixture, then stir in oats and raisins. (Batter will be stiff.) Drop by rounded teaspoon onto slightly greased baking sheet, about 2 inches apart. Bake at 325° for 10 to 12 mintues. Cool on rack. Makes about 5 dozen.
Heat oven to 350°. Spread nuts in a pan. Bake 6 minutes. Melt butter in skillet, stir in remaining ingredients. Add heated nuts and toss to coat. Return to pan and bake 5 minutes.
Roll crescent rolls out and press on a large cookie sheet. Bake 10 minutes at 350°. Let cool. Blend cream cheese, Ranch dressing mix and milk; spread like icing on cooled crescents.
In a large pitcher or a punch bowl, mix together the juices and seltzer or club soda. Stir in strawberries. Add 2 handfuls of ice cream.
In a mixing bowl, beat eggs on high speed for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. In a small bowl, stir together flour, cinnamon, baking powder, ginger, salt and nutmeg. Fold into pumpkin mixture.
In a heavy saucepan, heat cheese, chocolate and corn syrup together over medium to low heat. Stir constantly until mixture becomes very hot and all is melted and well blended. Remove from heat and use electric mixer to gradually add powdered sugar. After all sugar is added, continue to beat until smooth. Add nuts and vanilla. Pour mixture into a greased 9 x 13-inch pan. Smooth surface with spatula. Cover and refrigerate until serving. Cut into small squares. Very rich and delicious.
Mix and mold into loaf. Bake 1 hour at 375°. Remove from oven and pour drained, crushed pineapple over loaf. Return to oven and bake 1 hour longer. Baste with the pineapple juice.
Brown sausage and onion and drain. In paper towel, remove as much grease as you can from meat.
Mix up dry jello in a large bowl using hot water and the 5 ice cubes, stirring until ice is dissolved. Spoon entire carton of sour cream into jello and whip it in with an electric mixer until smooth. Jello will be a pink and white speckled color. Pour mixture into 8-inch square or round pan, then chill. Wash and hull the berries and slice in half. When jello is completely firm, place berries, cut side down, on top and serve.
Combine sugar, margarine and milk in pan; bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly. Remove from heat, stir in chocolate bits until melted. Add Marshmallow Creme, nuts and vanilla; stir until well blended.	Pour into greased 13 x 9-inch pan. Cool.
Mix all ingredients together until thick (I do 2 minutes). Bake in greased tube pan at 350° for 50 to 55 minutes.
In large bowl mix together hamburger, eggs, salt, pepper, onion and garlic salts, bells seasoning and chopped onion. Use 1 package (roll) of Ritz crackers, broken up fine. Mix with bread crumbs. Melt margarine in small pan on top of stove and mix all together. Cook in crock-pot on low for 3 to 4 hours, depending on amount you're making. After 1 1/2 hours add sauce of your choice.
Remove bones from chicken. Melt butter in broth while it's hot. Crumble cornbread in large bowl and mix all ingredients together. Press into baking dish. Bake at 350° for 45 minutes.
Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter. Add sugar. Beat light; add eggs and vanilla. Mix. Chill dough. Drop on baking pan. Bake at 350° for 20 to 25 minutes.
Bring water, sugar and salt to boil. Add raisins and carrots. Cover and cook until tender. Stir in butter. Makes 4 servings.
Sift flour, baking powder and salt into mixing bowl. Cut in butter until particles are fine. Stir in raisins. Blend egg, orange rind, orange juice and liquid sweetener. Sprinkle over mixture while stirring with fork until dough holds together. Shape dough into balls using a teaspoonful for each. Place on cookie sheets. Flatten to about 1/4-inch with fork dipped in flour. Bake in moderate oven at 375° for about 12 to 15 minutes. Makes about 2 1/2 dozen cookies. Each cookie contains 55 calories.
Boil prunes and raisins in 1 cup water for 5 minutes. Cream rest of ingredients together. Add fruit; mix together well. Grease and flour a 9 x 13-inch pan. Bake in a 350° oven for 20 to 25 minutes.
Combine cream cheese and dry Ranch mix with mixer until well blended. Spread a small amount of cheese mixture on slices of party rye. Top each slice of spread bread with a thin slice of unpeeled cucumber. Sprinkle each slice of cucumber with a small amount of dill weed.
Mix above and pour over top of dough. Use a fork to swirl batter. Bake 35 to 40 minutes at 350°.
Mix ingredients in glass or ceramic bowl. Cut approximately 4 pounds of meat into 1/8-inch to 1/4-inch thick strips. Place meat into marinade solution. Cover with plastic wrap and refrigerate for 10 hours. Remove and follow manufacturer's instructions for dehydration.
Saute the onion and garlic in butter in a skillet. Add the ground beef; brown well. Stir in the remaining ingredients. Cover and simmer for 25 minutes. Serve with rice.
In a small bowl, mix sour cream and mayonnaise until well blended. Set aside.
In large kettle, cook onions with butter and oil over low heat for 30 minutes, stirring occasionally. Add sugar and mustard. Cook 30 minutes longer. Blend in flour. Stir in broth and wine. Cook 30 minutes more. Season to taste.
Press all liquid from zucchini. Mix all ingredients in order. Fry in oil until brown and cheese melts.
Heat water, brown sugar, cinnamon, orange peel and allspice to boiling; strain. Pour liquid over coffee in heatproof container and stir until coffee is dissolved. Makes 6 servings of 1/3 cup each.
Measure 1/2 cup sugar and 1/2 cup Karo syrup. Stir and bring to boil over medium heat. Add peanut butter and chow mein noodles. Take pan off stove and stir. Drop by spoon on wax paper. Cool. Share with a friend.
Poach or bake catfish fillets. Drain and refrigerate. Flake cooled fish into large mixing bowl. Add eggs, potato, onion, parsley, hot pepper sauce, garlic, salt, pepper and basil and mix well. Shape into 8 patties. Coat with cracker crumbs. Heat small amount of oil in a large skillet. Cook patties, a few at a time, until browned and heated through. Serve with tartar sauce, if desired.
Prepare pudding according to directions. When pudding is thick, place in cone. Top with Cool Whip. Serve cone inside a cup but take cone out to eat.
Brown together hamburger, rice and onion. Drain grease. Add tomato sauce and water. Bring to a boil. Turn down to low and cook for five minutes. Remove from heat and let set for five more minutes. Ready to eat. This recipe will serve 5 people.
Combine all ingredients except the soup, sour cream and salt and pepper and blend well. Cover bowl and store in refrigerator for about 1 hour. Shape into small balls about the size of a quarter. Use bacon grease to fry meat balls. When all meat balls are browned, return meat balls to skillet. Turn heat down low and add the soup and sour cream. Season with salt and pepper. Cook until mixture is heated through. Serve in chafing dish.
Mix soup and 1 can of water in large baking pan. Season cube steak with tenderizer and flour (put flour in a zip lock bag and shake). Place cube steak in pan. Bake at 400° for about 1 hour. Cook rice separate. Great over rice.
Melt butter in whole milk. While it's melting cream together eggs, sugar and vanilla. Add to milk and butter mixture. Beat well. Add flour and baking powder. Bake at 350° for 30 to 45 minutes. Can be cupcakes, tube cake or layers.
Take an ice tray and fill it with any type of juice. Freeze for about 1 1/2 hours. Take out and serve.
Brown meat and onions until onions are tender. Add remaining ingredients; bring to a boil, then simmer for 1 hour.
On half of each crescent roll, spread dressing. Layer corned beef, Swiss cheese and sauerkraut. Fold top over and pinch closed. Bake at 350° to 400° until golden brown, 10 to 15 minutes. Makes 2 loaves.
Dissolve gelatin in warm water. Stir in lemon extract, lemon peel and sugar. Set aside. Butter a 9-inch pie pan plate. Sprinkle graham cracker crumbs over bottom and sides of plate. Layer sliced peaches in the pie plate. Top with 1/3 of gelatin mixture, then strawberries and blueberries. Cover with remaining gelatin. Refrigerate 2 to 4 hours or until set.
Mix thoroughly. Put into loaf pan. Cover with strip of bacon. Bake 1 hour at 350°.
Combine crumbs, 1/4 cup sugar and butter. Press firmly into bottom of 13 x 9-inch pan. Chill 15 minutes. Beat cream cheese and 1/4 cup sugar. Gradually beat in milk. Fold in whipped topping and spread evenly over crumb crust. Top with peaches; chill.
Heat applesauce, margarine and soda. Remove from stove and pour into large bowl. Add sugar, spices and flour. Beat with mixer at medium speed, gradually adding flour. Stir in raisins and nuts. Pour into greased and floured Bundt pan. Bake 2 hours at 300°. Cool in pan 20 minutes, remove and place on rack to finish cooling.
Sprinkle cornstarch over chicken; add soy sauce and let marinate for 15 minutes. Heat 1 1/2 teaspoons oil; brown chicken and remove from skillet. In same skillet, heat remaining oil; add onion and cashews and stir-fry until onion is tender. Add mushrooms and garlic; stir-fry for 1 minute. Return chicken to skillet; add water chestnuts and reserved liquid. Cover and cook until heated through, one to two minutes. Serve sprinkled with green onion.
Dissolve jello in boiling water. Add ice cubes. Stir until jello is thickened. Remove any unmelted ice cubes. Blend in Cool Whip. Whip until smooth. Chill if necessary until mixture will mold. Pour in pie crust. Chill 3 hours.
Carefully mix first 5 ingredients. Mix olive oil and vinegar. Pour over vegetable mixture. Refrigerate. Needs to marinate several hours or overnight. Drain off most of marinade before serving. Will keep a week or so in the refrigerator. Makes approximately 4 cups. Serve with tortilla chips.
Mix together the pineapple and marshmallows. Let sit. Add the remaining ingredients. Freeze and serve.
Brown beef in large heavy kettle; drain. Add all ingredients, except cabbage and macaroni. Bring to boil; lower heat and simmer 20 minutes. Add cabbage and macaroni. Bring to boil and simmer until vegetables are tender. This dish is low in fat, sugar and salt.
Slice banana lengthwise and place on lettuce leaf. Mix peanut butter and mayonnaise. Spread over banana.
Mix sugars with cornstarch. Add juice and cook until thickened, stirring constantly. Add oleo. Pour over potatoes in a casserole. Bake at 350° for 30 minutes. Serves 4.
Melt chocolate and butter over boiling water. Cool. Add vanilla, sugar, eggs and peanut butter; mix, then add flour and baking powder. Pour into greased 8 x 8-inch pan. Bake 30 minutes at 375°.
Preheat oven to 350°. Melt stick of butter in an 8 x 8 x 2-inch pan. In a bowl, mix 1/2 cup of sugar, flour, baking powder and salt (sift). Pour milk over dry ingredients; stir. Pour batter over melted butter. Do not stir! In another bowl, mix fruit and 1/2 cup of sugar. Pour this over batter; do not stir. Bake until golden brown.
In skillet, brown rice, onion, pepper and celery. Add remaining ingredients; pour into casserole dish and bake at 350° for 30 minutes. Serves 8.
Mix all of the above ingredients together. Use either to brush on meat or add meat to the sauce.
Mix Eagle Brand milk with Cool Whip. Add chocolate milk to fill freezer to desired depth. Add vanilla. Freeze as desired.
Place chicken in bottom of 9 x 13-inch pan. Mix soup and cream together and pour over chicken. Spread dressing on top. Pour broth over dressing. Bake, uncovered, at 350° for 30 minutes or until dressing is slightly brown.
Drain peas. Mix rind, juice, honey and butter powder. Add peas; bring to a simmer. Add pimento; simmer 3 minutes more. Serves 4.
Mix cake according to package directions. Pour 1/2 of mixture on greased (Pam) 10 x 14-inch cake pan. Bake 1/2 mixture at package heat for 10 minutes.
Beat egg and add chicken. Toss until coated. Sprinkle with 1/4 cup cornstarch and toss until chicken is covered.
Grease a 8 inch x 8 inch or 9 inch x 9 inch pan. Take one package of saltines and crush them into the bottom. Cut oysters into small pieces and put them every 1 - 2 inches apart. Cut small dabs of butter and put them every 1 - 2 inches apart opposite oysters. Shake on some salt and pepper. Pour on milk until this layer is saturated and mushy. Repeat layers until you run out of oysters. Pour oyster juice on top layer and really saturate the whole casserole with milk. Put in 350 degree oven and bake for 45 minutes to 1 hour. Pull it out when the top is brown and puffy. Serve immediately.
Cut squash in half; scoop out seeds. Fill center with apples. Place in baking dish containing 1/4 cup water. Cover and bake at 350° for 30 minutes or until partially done. Remove from oven and sprinkle with salt, sugar and nutmeg. Dot with butter. Bake, uncovered, 45 minutes longer or until squash and apples are tender. Yields 4 servings.
Mix all ingredients well. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 10 minutes. Add chocolate chips or nuts to batter for variations.