HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut round steak in 4 pieces. Lay a strip of bacon lengthwise on each piece of round steak and a pickle spear crosswise. Roll steak around pickle and secure with a toothpick. Brown in bacon grease.
Sprinkle salt and pepper on livers. Wrap each liver with one half of bacon strip. Secure with toothpick. (If livers are real large, cut in half before wrapping.) Place on pan sprayed with vegetable spray. Place under broiler to brown on one side. Turn over and repeat. Watch closely-----these burn quickly.
In a bowl, mix salmon, crushed crackers, egg, salt and pepper to taste. Shape into patties (more crackers may be needed to make firm). Fry in Crisco on both sides until crisp. Serve with wilted lettuce and mashed potatoes.
Spread hash browns on bottom of cake pan. Spread meat on top. Spread mushrooms, olives and onions on next layer. Spread cheese on top. Combine eggs, milk, salt, oregano, pepper, parsley, garlic and dill. Pour evenly over cheese. Cover with foil. Bake at 425° for 45 minutes.
Combine apple pie filling, brown sugar and cinnamon; add nuts and spread half of the mixture into pie shell. Chill remaining apple mixture. Pour milk and half and half into mixer bowl. Add pie filling and beat at lowest speed until well blended. Fold in whipped topping. Spoon over apple mixture in pie shell. Freeze 1 hour or chill 3 hours before serving. Garnish with reserved apple mixture and whipped topping.
Mix sugar and shortening. Add eggs, one at a time. Add flour and soda. Then bananas and vanilla. Add nuts last. Bake at 350° until it test done.
Mix first 4 ingredients and set aside. Mix butter, sugars, eggs and vanilla. Stir in oats, Rice Krispies, pecans, morsels and flour mixture, mixing well. Bake at 375° for 7 to 8 minutes or just until edges are browned. Let cool on cookie sheet for a couple of minutes before removing.
Mix ingredients together. Form into 1-inch balls and bake at 375° for 10 to 15 minutes, until done. Drain. May be baked ahead of time and warmed in foil.
Soften ice cream. Mix all ingredients together. Place in 2 graham cracker crusts and freeze. When ready to serve, warm chocolate syrup and pour over each slice.
Saute chopped onion and chopped garlic in oil until they get soft. Add tomato paste. Using the tomato paste cans, fill them with water 2 times, pouring the water over the onion and paste. Do the same with the sauce, except filling each can 1 time each. Add sugar, salt, pepper, oregano, basil and parsley. Bring this to a boil. Turn down and simmer for 1 hour. Stir periodically.
Line a 9-inch pie pan with pastry. Mix sugar, salt, flour, butter, brown sugar, lemon juice and cinnamon. Fill pie shell. Lay apple slices flat. Dot with butter. Roll out top crust and cut slits in several places for steam to escape. Moisten edges of crust with cold water and adjust top crust on pie. Pinch two crusts together to make a tight seal around pie. Bake at 450° for 15 minutes. Reduce heat and bake at 350° for 45 to 50 minutes. Serve warm.
Soften yeast in water for 5 minutes and mix the flour, eggs, butter and salad oil. Knead very	well. Divide into 4 equal parts. Roll and stretch dough until very thin. Spread with your favorite filling, such as cheese, apples sprinkled with sugar, poppy seed, etc.
Lightly grease 8-inch square pan or 9-inch pie pan. Sprinkle bacon, cheese and onion into pan. Blend remaining ingredients until smooth and pour over cheese and bacon in baking dish. Bake at 400° for 30 minutes or until golden brown and knife inserted in middle comes out clean. Let stand for 5 minutes before serving. Garnish with parsley sprigs and bacon crumbs. Makes 6 servings.
Saute zucchini, squash, mushrooms, onion and bell peppers just until crunchy. Layer 1 large tortilla on bottom of baking sheet, then cheese above vegetable mixture. Add more cheese and put tortilla on top. Brush with butter. Bake at 350° for 10 to 15 minutes and slice pizza style. Makes 4 quesadillas.
Bring salted water to a boil over medium heat. Slowly pour in corn meal, stirring constantly, until thick, for at least 5 or 10 minutes. Mixture will be very thick. Pour into greased pie pan. Serve hot with sauce or butter and grated cheese.
Mix meal, flour, both corns, oil, peppers, eggs and milk. Blend very good until very smooth. Pour 1/2 of batter in greased pan (preferably cast-iron skillet). Sprinkle 1 1/2 cups cheese over batter. Pour rest of batter over top. Sprinkle rest of cheese (1/2 cup) on top of last batter. Bake in 400° oven for 45 minutes. Serve warm.
Combine ingredients in large pan. Place on heat and cook to the hard ball stage. Pour into buttered pan. Let stand until cold. Cut and wrap in wax paper.
Cook rice according to package directions, substituting seasoned salt. Drain well; cool to room temperature. Spoon into a large bowl; add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews. Serve on lettuce leaves or line a bowl with the leaves and fill with salad. Serves 4 to 6.
Mix to blend well. Refrigerate until firm (about 2 hours). Shape into ball. Roll in toasted sesame seed.
Wash well and pat dry the Scallops. Cream together the Mayonnaise, Milk, Salt, Pepper and Garlic Pepper. Heat the creamy Mayonnaise first in the microwave oven. Add Scallops to this mixture. Top with Crumbs. Bake at 350 for 15 minutes.
Spread crescent rolls on large cookie sheet and pinch edges together. Bake according to package directions. Mix cream cheese, sour cream, Ranch mix and salad dressing in large bowl. Spread mixture over thoroughly cooled rolls. Garnish with chopped fresh broccoli, sweet red peppers and grated Cheddar cheese. Cut into squares for serving.
Combine all ingredients and mix well. Chill before serving. Yields 8 servings.
Soften candy bars in microwave or double boiler. Mix with Cool Whip. Pour in pie crust. Let set. Keep refrigerated.
Place softened cream cheese in a bowl. Add applesauce, raisins and cinnamon and sugar. Mix well with a fork. Serve with crackers (Pepperidge Farm butterfly crackers go well with this spread).
Saute mushrooms with butter and garlic salt. Line casserole dish with half the croutons. Mix together in a bowl the flour, sour cream, milk, and mushrooms. Pour this mixture on the croutons. Pour remaining croutons on top of mushroom mixture. Top with cheese. Bake at 350° for 15 minutes, or microwave for 8 minutes.
Separate eggs, placing egg whites in a large bowl and yolks in another large bowl. Let egg whites come to room temperature. Add shortening and margarine to the egg yolks; beat at high speed until light and fluffy. Add extract; beat until well blended. Beat in flour alternately with milk, beginning and ending with flour, with a mixer at low speed. Add coconut; beat until well blended. Beat egg whites just until stiff peaks form. Fold into batter gently until well combined. Turn into greased 10-inch tube or Bundt pan. Bake at 300° for 2 hours. Cool on wire rack for 15 minutes. Remove from pan.
Let all ingredients stand one day in refrigerator. Use one pullman size white sliced bread. Trim crust and roll with pastry roller to flatten. Spread mixture on bread; roll up and dip in melted butter, cinnamon and sugar. Cook in a 300° oven for 15 minutes. Cut bread into bite size pieces.
Dissolve Jell-O in the 2 cups hot water; cool. Add rest of ingredients, except sour cream. Pour half of mixture in serving dish; chill until firm. Spread layer of sour cream on top. Add remaining half of Jell-O. Chill until set.
Spread pie filling in 9 x 13 inch cake pan, sprinkle dry cake mix on top. Spread with fork to even it out. Sprinkle nuts on top of the cake mix. Pour melted margarine over all. Bake at 350° for 30 to 35 minutes or until golden brown.
Clean opossum with damp cloth. Rub inside and out with salt and pepper. Lay possum in roasting pan on his back. Baste with melted margarine. Add 1/2 cup water; cover and bake at 350° for 3/4 to 1 hour. Split peeled potatoes in half lengthwise. Place around possum. Add water as needed. Bake for another 20 minutes, basting occasionally. Uncover and let them finish cooking until golden brown and tender.
Chop almonds, celery, bell pepper and pimento. Combine with turkey and all other ingredients, except potato chips. Pour mixture into greased 2-quart casserole dish. Bake at 350° for 30 minutes. Sprinkle potato chips on top of casserole and bake until chips are lightly browned. Serves 4 to 6.
Heat oven to 350°. Combine flour, cocoa, baking soda and salt. Sift this all together. Beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Then mix flour mixture in slowly. Stir in morsels and nuts. Dough will be very stiff. Drop by teaspoonfuls on a very lightly greased pan or a pan sprayed with Pam spray. Bake 9 to 11 minutes. Don't overbake. Take out of oven and let stand a few minutes. Then remove and cool. Makes 4 to 5 dozen, depending on size.
Beat eggs until light and fluffy. Gradually add sugar. Sift flour, salt, and baking powder and add to egg mixture. Mix well. Fold in nuts and apples. Add vanilla. pour into a greased baking dish. Bake 30 minutes at 350 degrees. Serve with ice cream or whipped cream.
Mix or beat until smooth. Heat oil, about 1/2-inch, in skillet. Hold finger over hole	in bottom of funnel. Pour batter in funnel.	Hold over skillet and make a spiral shape. Fry until brown, turning once.	Drain on paper towel. Sprinkle with confectioners sugar.
Mix first 4 ingredients together and shape into patties. Melt margarine and add beaten egg. Dip patties into egg and margarine mixture.
Split, toast and butter English muffins. Cover with ham. Top each half muffin with 1 poached egg. Pour Hollandaise Sauce over all. Makes 6 servings.
Cook carrots until tender. Drain and cool. Mix onions and green pepper and add to carrots. Mix other ingredients and pour over carrots. Cover and refrigerate for 12 hours before serving.
Mix cracker crumbs with melted butter. Place in a 9-inch pie pan. Bake at 350° for 8 minutes. Saute onions in oil until soft. Put into pie shell.
Wash broccoli. Use buds. Mix ingredients and pour over broccoli. Refrigerate for 24 hours. Pour off oil and serve.
Brown beef with onion. Combine beans, beef, 1/2 cup cheese and onion. Set aside. Combine soups and enchilada sauce. Top each tortilla with 1 heaping tablespoonful of meat mixture and roll up. Place, seam side down, in a 13 x 9-inch baking dish. Pour sauce over and top with remaining cheese. Bake in a 350° preheated oven for 25 to 30 minutes. Makes 6 servings.
Spread cream cheese on bottom of plate. Pour cocktail sauce over and spread evenly. Sprinkle shrimp over sauce. Serve with crackers.
Put all ingredients into blender and blend 1/2 minute. Grease and flour 10-inch pie pan or 9-inch square pan. Pour batter into pan and sprinkle remaining 1/2 cup coconut over batter. Bake at 350° for 40 to 45 minutes until coconut is golden brown. Chill overnight or at least several hours before cutting. This recipe makes its own crust.
Cut bread into 1/2 inch cubes. Spread in a shallow baking pan. Bake in 300° oven for 30 minutes or until dry and golden. (Each slice of bread makes about 3/4 cup).
Cook the first 4 ingredients over medium heat, stirring constantly, to 290°. Stir in the soda. Stir quickly. Mixture will foam. Pour over greased cookie sheet. Spread thin.
Mix eggs, sugar and milk together. Add bread and stir. Pour in casserole dish. Sprinkle with cinnamon and dot with butter. Bake at 350° for 45 to 60 minutes.
Place all ingredients except paprika and green pepper in food processor or large bowl of electric mixer. Process until well combined. Wrap in plastic wrap and refrigerate several hours for ease in shaping and to allow flavors to blend. Shape into a pumpkin and sprinkle with paprika. Use a piece of green pepper for the stem. Let stand at room temperature for 20 minutes before serving with assorted crackers.
Line bottom of large dish with graham cracker crumbs. Mix Dream Whip as directed on the package. Whip in the softened cream cheese, then add powdered sugar. Beat well. Spread this mixture over graham cracker crumbs. Top with can of cherry pie filling. Place in refrigerator and chill for 8 hours, covered.
Cream butter and sugar. Add eggs, one at a time. Mix small amount of flour with fruits and nuts. Add flour, soda, spices and milk to creamed mixture. Add fruits and nuts. Drop by teaspoon on greased cookie sheets. Bake at 350° for 10 to 12 minutes. This makes a big batch.
Cream margarine, sugar and Crisco well. Add eggs, one at a time. Beat well. Add flavorings. Sift flour, baking powder and salt together. Add milk and flour, a little at a time, until all is used. Bake in a tube cake pan that has been greased with solid Crisco shortening and floured at 325° for 1 hour or longer, depending on how hot the oven cooks.
Cut beef into small pieces, removing fat. Put into 6 quart soup pot. Wash and dice potatoes (do not peel). Add potatoes, onion, chopped celery and corn to soup pot. Boil 1/2 to 3/4 hour. Add remaining ingredients, stir well. Simmer 1/2 hour.
Fry turkey with nutmeg and thyme. Combine ingredients and cook until potatoes are tender.
Melt chips and canned milk in top of double boiler. Stir until mixture begins to thicken. Remove from heat. Add chopped nuts and vanilla. Spoon mixture into halved nuts to form a ring. Chill until firm.
Mix first four ingredients. Add oil and water to dry ingredients. Knead until very well mixed. Let cool. May feel sticky at first. Just keep working it. Keep in airtight container in refrigerator.
Combine graham crumbs and butter for crust. Prepare whipped cream and mix with cream cheese and sugar; spread over crust. Top with pie filling.
Boil chicken for 1/2 hour. Add vegetables and seasonings to chicken. Boil for 15 minutes, then simmer until vegetables are tender (about 5 minutes).
Brown meat with onion and drain. Mix all ingredients together and simmer 30 minutes to an hour, stirring occasionally.
Boil chicken; chop. Heat soup, sour cream, chilies and onion together in saucepan. Fill tortilla with chicken, cheese and spoonful of sauce. Lay in casserole dish. Top with remaining sauce and cheese. Heat in oven at 350° for about 20 minutes or until cheese melts well.
Grease and flour a 13 x 9 x 2-inch baking dish or pan. Spoon pie filling over cake. Mix together sugar and melted margarine. Crumble mixture over pie filling. You will see the magic when the cake is done. Bake as directed on cake box.
Mix sugar, oil, vanilla, eggs, lemon juice and salt. Then mix cinnamon, soda, apples, pecans and flour with first mixture and mix well. Pour in Bundt pan for 1 hour and 15 minutes in a 350° oven.
Melt butter; add pork and onions and cook slightly. Add other ingredients except cheese and noodles. Cook for an hour, then add cheese. Stir until blended. Add cooked noodles and cook slowly for 1 hour. Serves 8 to 10.
Mix all ingredients together. Place in greased casserole and bake in preheated 350° oven for 30 minutes. Serve with turkey gravy.
For spaghetti you will need a 1 gallon pot and a large skillet. Cook in the skillet the ground hamburger, turkey, Worcestershire sauce, garlic salt, pepper, bay leaves, Italian seasoning, red pepper, green peppers, mushrooms and onions until meat is well done. Drain off any grease and dump into the 1 gallon pot with the rest of ingredients. Cook on low for 4 hours. Stir every 15 to 30 minutes. Spaghetti sauce is ready. It is better served after the sauce sits in the refrigerator for one day.
Cook sausage until done. Take sausage out of pan and leave grease in pan. Brown enough flour into grease pan together. Add salt and pepper according to taste. Add milk mixtures, a little at a time. Simmer and stir constantly until thickened. Add sausage. Make 16 biscuits out of Bisquick.
Rub cavity of each hen with salt and butter and season outside with salt. Tie wings and legs of bird to the carcass with cord. Either rotisserie on spit 12 inches from hot coals or roast. Baste frequently with glaze made by combining remaining ingredients. Plan on 1 1/2 hours or a little more cooking time. Serves 4.
Mix all ingredients except chocolate chips. Spread in a 9 x 13-inch pan and top with chocolate chips. Bake at 350° for 6 minutes. Spread melted chips to cover top. Cool until chocolate hardens. Cut into squares. Freeze.
Work all ingredients together. Break eggs in mixture and work good. Flour raisins before putting in mixture. Dissolve soda in sour milk, adding last. Bake in a 350° oven for 1 hour or until done. Bake in 3 round greased and floured pans.
In medium saucepan combine rice, beef broth and water. Bring to boil, reduce heat and simmer 30 to 40 minutes. Meanwhile, brown chops in skillet. Preheat oven to 350°. Stir carrots, onion, wine and seasonings into rice. Turn into a slightly greased baking dish. Arrange chops on top. Bake covered for 1 hour. Makes 4 servings.
Lightly sprinkle tomatoes with salt and drain on paper towels for 1 hour. Meanwhile, combine cornmeal, parmesan, flour and seasonings in a shallow plate. Dip each tomato slice in egg, then into cornmeal mixture. Fry tomatoes a few at a time in hot oil for 2 minutes per side or until golden. Drain on a paper towel lined rack. Serve hot. Four to six servings.
Cream oleo; add salt, sugar and beaten egg and continue beating until light and creamy. Add dry ingredients and mix well. Stir in apples and nuts. Mix well. Turn into a greased 7 x 11-inch pan. Bake at	350° for 40 minutes. Cool in pan and cut into squares. These keep exceptionally well.
Heat oven to 350°. Grease and flour 13 x 9 cake pan. Beat cake mix (dry), pie filling and eggs in large bowl on low speed 2 minutes. Spread half of the batter in pan. Mix sugar and cinnamon; sprinkle half of the mixture over batter in pan. Spread remaining batter in pan. Sprinkle with remaining sugar-cinnamon mixture. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool. Serve with whipped topping.
Combine crackers, baking powder and nuts. In another bowl, beat egg whites adding sugar and vanilla. Fold cracker mixture into egg whites. Press into a greased pan/dish and bake for 30 minutes at 300°. Cool thoroughly.
Combine all ingredients in saucepan. Simmer 15 minutes and remove tea bags. Serve hot in mugs. Makes 3 quarts.
Place chicken in small roaster. Cover with Swiss cheese. Add salt and pepper. Combine soup and wine. Pour over chicken. Bake, uncovered, at 350° for 1 to 1 1/2 hours. Serve with noodles or rice. Serves 4.
In a medium bowl, blend the vegetable soup mix with the sour cream, mayonnaise and lemon juice. Stir in the spinach and green onions. Chill. Makes about 3 cups. Cut a round hole in center of 1 loaf	of bread and	put dip inside for serving. Use inside pieces and the other loaf for dipping.
In a large skillet, cook onion, celery and green pepper in hot oleo until tender, but not brown. Add beef; brown lightly. Add remaining ingredients except chips and cheese. Simmer, uncovered, for 1 hour, stirring occasionally. Serve on bed of corn chips. Top with cheese.
In large Dutch oven brown ground beef, drain, stir in remaining ingredients. Bring to boil. Reduce heat, cover and simmer 1 hour or until vegetables and barley are tender.
Cook celery in oleo and water five to ten minutes. Crumble together buns and cornbread. Mix in poultry seasoning, celery and Croutettes. Add chicken broth. Put into 9 x 13-inch baking dish. Can put chicken on top if desired. Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes more.
Rinse chicken breasts and pat dry. Combine buttermilk and mustard in a bowl. Add chicken, turn to coat and marinate for 1 hour. Preheat oven to 375°. Place pecans on plate. Remove chicken from buttermilk mixture and shake off excess. Dredge in pecans all over and place on baking sheet. Season with seasoning salt and pepper. Bake about 30 minutes, or until nicely browned and chicken tests done.
Mix altogether, except tapioca; cook until soft. Add the tapioca; cook for 5 minutes. It gets thick as it cools.
In a bowl, combine evaporated milk and egg. In a separate bowl, combine flour, salt, pepper and garlic powder. In a large skillet, heat oil on medium-high heat. Dip chicken pieces in flour mixture, then evaporated milk and egg mixture and then back in flour mixture. Fry in hot oil, turning frequently until done, about 35 to 40 minutes. Makes 4 servings.
Combine cranberries and sugar in nonmetallic container and refrigerate overnight. Drain the cranberry mixture, discarding the liquid. Mix all ingredients together. Pour into 8 x 8-inch pan. Let stand in refrigerator for 24 hours. May be doubled and placed in 9 x 13-inch pan.
Chop red cabbage. Add apples (peeled and chopped). Add onion (chopped). Add butter, brown sugar, salt and 1 cup of water. Cook for 5 minutes, then drain. Add vinegar and 1/2 cup of water. Simmer for 1/2 hour.
Chop ham and celery in food processor. Put all ingredients in large bowl and mix thoroughly. Spread each slice of bread with soft oleo to seal out moisture. If sandwiches cannot be made on day needed, make sandwiches and put back in bread wrappers day before. Just before serving, trim off crusts with electric knife and cut into finger sandwiches.
Preheat oven to 350°. Put margarine in skillet. Add rice and cook 3 to 5 minutes to brown. Pour into casserole dish; add onion and soups. Pour mushrooms on top. Bake 30 to 40 minutes.
Cook ground beef and onion in skillet until browned. Drain well. Stir in tomato sauce, corn, macaroni, chili powder and seasoned salt. Simmer, stirring occasionally, 5 to 10 minutes or until thoroughly heated. Stir in Cheddar cheese.
Make custard in microwave. Combine sugar, lemon rind, butter, juice, milk and egg yolks in a large 8 cup glass measuring cup. Stir well and cook on high for 2 minutes. Stir and repeat until bubbly and thick, approximately 10 minutes. Cover with plastic wrap and cool to room temperature. Fold in sour cream. Put in pie shell and chill two hours before serving.
Combine cake mix, egg and Cool Whip in large mixing bowl. Drop dough by the spoonful in small bowl of confectioners sugar. Shape into a ball and place on cookie sheet.
Blend together and then add a 10-ounce bottle of 7UP pop. Bake at 350° for 35-40 minutes in 9 x 13 pan.
Preheat oven to 350°. Lightly grease two cookie sheets. Cream sugar and butter together until light. Beat in eggs and vanilla. Sift together the measured sifted flour, baking soda and cream of tartar; then fold into the butter-sugar mixture. Form dough into walnut-sized balls. Place two inches apart on cookie sheets. Do not flatten. Bake for about 11 minutes until tops are cracked and just turning colors. Cool on wire racks. Makes 4 dozen. If desired, you may sprinkle a mixture of sugar and nutmeg on top of cookie while hot.
Line unbaked shell with 12-inch square of aluminum foil. Fill with rice or dried beans or peas. Cover rim of shell with edges of foil. Bake in preheated oven at 450° until lightly browned at edges, 10 to 15 minutes. Lift out foil and rice. Cool on wire rack.
Bake either in an 8 x 8-inch pan or in muffin tin at 375° for 20 minutes.
Combine all ingredients and blend thoroughly. Chill for at least 2 hours. Makes 1 1/2 cups. Serve with raw vegetables.
Melt sugar in warm milk with vanilla in a saucepan. When the sugar is melted, add the walnuts and keep stirring. After a few minutes of boiling, and after filling has thickened, remove from heat and add rum. When the filling is cold, roll a sheet of dough about 1/2 inch thick. Uniformly spread the filling on top and roll like a jelly roll. Grease a bread pan and place the roll inside. Let rise. Bake in oven until done. (Temperature and baking time was not provided.)
Mix all ingredients together in large mixing bowl. Pour into pie shell. Bake at 350° for 45 to 55 minutes (until pie is set).
Drain and chop artichoke hearts. Mix everything together and put in small baking pan. Bake at 350° until browned. Serve as a dip for raw veggies or crackers.
Saute onion in butter. Melt margarine and mix with stuffing. Place half of stuffing in dish. Put in all other ingredients. Top with rest of stuffing. Bake until bubbly, approximately 1/2 hour.