HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown minute steaks in a small amount of shortening after they have been floured, salted and peppered. Place minute steaks in a large casserole. Mix together all other ingredients and pour over steaks. Bake, covered, for 45 minutes at 350°. There will be a thick gravy to serve with the meat.
Slice 3 of the potatoes in bottom of a large casserole. Add 1/2 of the sliced carrots. The third layer is 1/2 of the hamburger. On top of this, add 1/2 of the onions. Each layer should be seasoned lightly. Spoon half of the tomatoes on this and repeat layers, ending with tomatoes on top. Be sure your casserole is large enough because it will prevent boiling over as the juices from the vegetables and the meat accumulate. Bake in a 350° oven 2 hours. Casserole is done when your fork pierces the carrots and potatoes easily.
Dissolve gelatin in boiling water, juices and sugar. Cool; do not chill. Gelatin is not to congeal. If it congeals, heat just enough to melt it to liquid. When time to serve, pour mixture into punch bowl. Add ginger ale and frozen raspberries. Stir until berries break apart and are partially thawed. Makes 4 quarts.
Cut until mixture resembles coarse meal. Blend in 1 egg and 1 teaspoon flavoring. Roll out on board and cut. Bake at 400° for 6 to 8 minutes.
Mix all together; chill. Bananas will not turn dark. Can be served over ice cream. Serves 8.
Combine Crisco, sugar and eggs. Mix well. Add flour, one cup at a time, with milk, flavoring and baking powder. Bake in greased and floured pan for 1 1/2 hours.
Combine all ingredients in blender; cover and blend until smooth, about 30 seconds. Serve immediately.
Mix all ingredients together on a cookie sheet until crackers are well coated. Let air-dry and serve.
Mix beef, sauce, bread crumbs, egg and seasonings together. Bake 1 hour and 375°. Top with cheese and return to oven to melt.
Cream shortening, sugar, egg, vanilla, flour and nuts together. Roll in small balls, press down with a fork. Bake at 350° for 12 minutes.
Simmer the first 9 ingredients together over medium heat, stirring, for 15 minutes. Reduce heat; add onion, apples and celery. Simmer until thick.
In a large bowl, mix ingredients. Add 4 eggs, one at a time, beating after each egg. Use Pam spray on pans. Cook at 325° for 1 hour, without opening door of oven.
Cook rice with 2 cups water. Add oleo to cooked rice. Mix all ingredients together. Add grated cheese on top. Bake at 350° for 25 to 30 minutes or until bubbly.
Pare and grate the apple and grate also the rind of half a lemon. Add the sugar and beaten eggs. Bake, covered with pie crust in medium hot oven. Sift with powdered sugar.
Saute celery and onion in butter. Combine with all other ingredients. Place in buttered (or sprayed) casserole dish. Bake at 350° for 30 minutes. Serves 6 to 8.
Melt together the first 3 ingredients. Pour melted mix over cereal. Stir until all is covered. Let stand 5 minutes. Place in paper grocery sack. (Double sack works best.) Add powdered sugar and shake. You may use more than 2 cups sugar.
Chill can of Eagle Brand milk. Mix all ingredients together and chill in refrigerator.
Mix all ingredients, except the last 2, in a buttered casserole dish. Mix crumbs and butter; top casserole. Bake for 30 minutes at 375°.
Lightly brown beef and onion in oil. Add tomatoes, tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano; simmer, uncovered, stirring occasionally, for 30 minutes. Cook lasagna as directed; drain. In a 13 x 9 x 2-inch dish, spread about 1 cup of sauce. Then alternate layers of lasagna sauce, Ricotta cheese, Mozzarella cheese and Parmesan cheese, ending with sauce, Mozzarella cheese and Parmesan cheese. Cover with foil; bake at 350° for 40 to 50 minutes. Allow to stand for 15 minutes. Serves 8.
Mix all ingredients well and pour into greased and floured tube pan. Bake at 300 degrees for 1 hour.	Reduce heat to 275 degrees and bake for an additional 15 minutes.
Mix crumbs and milk. Let stand 15 minutes. Combine ham and pork, then add crumbs and milk mixture. Add beaten eggs. Shape and place on rack in roasting pan. Spread all tomato soup over top of loaf. Bake at 350° for 1 1/2 hours. Makes 12 to 14 servings.
Brown beef and sausage, add onion, green pepper. Drain fat and add remaining ingredients. Simmer and serve. Serves 6 to 8.
Mix all ingredients and place in a 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Cool and then frost with cream cheese frosting. Can also use pumpkin in place of carrots.
Whip the butter and sugar together. Add vanilla. Mix with combined dry ingredients. Carefully fold in cereal. (I slightly crush the cereal before adding.) Roll into 1-inch balls. Bake in a 350° oven for 8 minutes. Let cool a little before removing from baking sheet.
Boil sugar, oleo and milk to soft ball stage. Remove from heat. Add peanut butter chips and marshmallows. Add peanut butter and beat until glossy or until you know it's time to pour.
Combine first 6 ingredients in a large bowl, stirring well. Mix in pecans and raisins. Thoroughly combine eggs, sweet potatoes, oil and milk. Make a well in center of flour mixture; add sweet potato mixture and stir just until dry ingredients are moistened. Pour batter into a greased, floured 9 x 5 x 3-inch loaf pan. Bake for 1hour and 10 to 15 minutes at 350° or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes, then remove and let cool completely on wire rack.
Mix cake according to directions. Bake in 2 (9-inch) layer pans at 350° for 30 minutes. Cool. Slice each layer in half. Combine cream cheese, Cool Whip and confectioners sugar. Beat well. Spread each layer with filling. Frost with fudge icing.
Stir well, bring to boil in saucepan and cook 1 minute. Chill in refrigerator. Slice 1 package Pillsbury sugar cookie mix in well-greased pizza pan. Bake at 350° for 10 minutes or until light brown. Allow to cool. Spread over crust a mixture of 1 (8 ounce) softened cream cheese, 1 teaspoon vanilla, 1/2 cup sugar. Top with sliced bananas, cantaloupe, peaches, apples, strawberries (fresh fruit). Pour orange sauce over whole pizza. Chill and serve pizza slices.
Mix all the ingredients together and roll out into small rolls (about 2 inches in diameter). Place the rolls into wax paper and plastic bags. Put in the refrigerator for 24 hours (curing time). Then take the rolls and place on a cookie sheet and bake in the oven for 1 hour at 300°. Remove from oven; drain the grease and refrigerate.
Mix all together. Cook in oven at 350° for 30 to 35 minutes.
Melt fat or butter, add salt, pepper, milk, broth. Stir in eggs. Saute celery and onions in butter for 5 minutes. Pour mixture over bread. Mix well. Add chicken and put in a buttered baking dish. Cover with buttered crumbs. Bake at 375° for 20 minutes.
Combine flour and sugar in mixing bowl. Heat margarine, Coca-Cola and cocoa to boiling point and pour over flour mixture. Mix together thoroughly. Add milk, eggs, soda, vanilla and marshmallows. Bake in greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Ice while hot.
Combine 2 cups biscuit mix, sour cream, and butter; mix well.
Combine dry yeast and 1 teaspoon sugar and let set 10 minutes. Add warm water, warm milk and oil. Add sugar, salt and eggs. Slowly add flour. Mix together and dump on floured table. Knead in flour until not sticky. Rub oil over dough in 3 balls. Cover with towel and let sit in warm area 1 hour; spread on pans. Let rise.
Preheat oven to 350°. In a large bowl, combine flour, sugar and baking powder.	In a saucepan, combine margarine, cocoa and cola and bring to a boil. Pour over the flour mixture. Add buttermilk, eggs and vanilla and mix well. Fold in marshmallows and mix well. Batter will be thin. Pour into a 9 x 13 greased cake pan. Bake 35 to 45 minutes or until done. Ice while hot.
Combine sugar and milk in saucepan. Bring to boil. Boil only 6 minutes, stirring constantly. Remove from heat; add chocolate chips, margarine and vanilla. Stir until well mixed; add nuts. Pour into buttered pan; let stand for 6 hours. Yields 5 pounds.
Preheat oven to 375°. Cream the shortening, sugar and egg yolks in large bowl until light and fluffy. Sift flour, salt and soda. Add lemon juice to milk. Add dry ingredients and liquid, alternately to creamed mixture. Beat in the vanilla. Bake for 5 to 7 minutes, or until light brown.
Add salt to cabbage and let stand 1 hour. Squeeze out juice. Add carrot and pepper (chopped fine). While cabbage is standing, make syrup of vinegar, water and sugar. Add celery and mustard seed. Bring to a boil for 1 minute. Let stand until lukewarm. Pour over cabbage mixture; place in freezer containers (can be frozen several times).
Beat eggs; add sugar and shortening and cream. Add rest of ingredients. Mix well. Drop by teaspoon onto greased sheet. Bake at 350°.
Mix all ingredients well in a bowl. Pour into 2 greased pie plates. Bake at 350° for about 40 minutes.
Blend cream cheese with dry Italian dressing. Add 1/2 cup chopped pecans. Shape into ball. Roll in the remaining 1 cup chopped pecans. Chill overnight.
Stir together sugar, corn syrup and peanuts in 2-quart bowl. Cook for 4 minutes on high. Stir well. Cook for 4 minutes longer. Add butter and vanilla. Stir well. Cook 1 to 2 minutes more. Watch carefully as it will scorch if overcooked. Add baking soda and stir until light and foamy. Pour at once into buttered cookie sheet. Cool at least 30 minutes.
Trim bone and fat from frozen pork chops and slice meat in 1/8-inch thick strips. Saute onion and garlic in 1 teaspoon of oil in large skillet until soft. Remove. Add 2 teaspoons oil to skillet. Cook and stir pork strips over medium heat, 5 to 8 minutes. Add zucchini and saute all for 8 more minutes. Stir in ketchup, spices and onion and garlic. Cook 10 minutes to blend flavors. Add salt and pepper as desired.
Cook 1/2 pound pasta until just tender. Drain; rinse under cold water. Drain again and reserve.
Combine sugar, syrup, 3 tablespoons margarine and 1/2 cup cream; bring to full boil. Gradually add rest of the margarine and cream to soft ball stage. Add salt and vanilla. Serve with sliced apples and bananas.
Mix well. Cover and store in refrigerator until ready to serve. Makes 2 cups.
Cook the chicken in boiling water until tender. Drain and cool. Remove bones and cut in cubes. Cook the macaroni according to package directions and drain. Combine soup, milk, salt, pepper, parsley flakes and cheese and mix. Add the butter, chicken and macaroni and mix well. Place in a baking dish and sprinkle with red pepper. Bake at 350° for 35 to 30 minutes. 8 to 10 servings.
Heat oven to 425°. Line a 9-inch pie pan with half the pastry. In large bowl combine apples, sugar, flour, vanilla, cinnamon, ginger and mace; toss well to blend. Transfer apple mixture to pastry lined pie pan and dot with butter.
Mix well and freeze in hand-turned or electric freezer. Tastes similar to fudgsicle.
Cream the oleo, sugar and Crisco. Add slowly the milk and vanilla. Beat until stiff.
Cook chicken in salted water until tender. Remove meat from bones, combine cornbread crumbs, sliced bread crumbs, onion and about half of eggs and giblets in large mixing bowl. Pour broth over ingredients and mix well. Pour mixture into baking dish. Place chicken and remaining eggs over mixture. Pour cream of chicken soup over mixture. Bake approximately 25 minutes at 350°.
Put your rinsed off chicken into a large pot (5 to 6-quart). Cover with water. Add poultry seasoning, several dashes of onion powder, 2 dashes of garlic and salt and pepper to taste. Boil until the chicken comes off the bone. This takes about 1 1/2 hours in regular pot or 35 minutes in a pressure cooker. Remove chicken from pot to drain. Add soup and more seasonings, if you prefer, to the broth. Simmer until soup is mixed in well with the broth.
In medium saucepan, combine sugar, corn syrup, butter and cream. Over medium heat, bring to a boil. Add vanilla, lemon juice and nuts. Pour over hot crust; spread evenly. Bake in a 350° oven for 15 minutes or until set. Cool completely. Drizzle with glaze. Makes 60 bars.
Mix sugar, flour, cocoa and salt. Add milk to mixture slowly. Beat egg yolks slightly and add to filling. Stir in vanilla. Cook slowly in a double boiler until thick. Pour in a baked pie crust and add meringue while filling is still hot. Bake in a slow oven until light brown.
Melt 1/2 stick of butter in a 2 qt. casserole dish. Sprinkle about 1 Tbsp. of Creole spice on top of butter. (I prefer Konriko brand.) Mix together cooked rice, cooked chicken pieces, soup, and 1 - 2 T. of Creole spice. Pour on top of spiced butter. Bake at 350° for 30 minutes or until heated thoroughly. Serves 8.
Melt butter over low heat. Saute onion, celery and pepper. Blend in flour, stirring well. Gradually add milk, stirring constantly. Cook until smooth and thick. Add salt, pepper, thyme and hot sauce. Place fish in buttered 8-inch square dish. Cover with sauce. Combine bread crumbs and cheese. Pour over sauce. Bake at 450° for 25 minutes or until fish is done. (May have to cover with foil the last 10 to 15 minutes to avoid top burning.) Serves 6.
Make cake according to package directions. Bake in a 9 x 13-inch pan. Poke holes in cake with a fork. Pour pineapple with juice over cake. Mix together: cream cheese, milk and pudding. Beat until smooth. Spread over pineapple. Spread Cool Whip over pudding mixture. Sprinkle with coconut and decorate with maraschino cherries.
Blend all but apples and roll dough 1/4-inch thick. Cover with apples and bits of butter. Roll like a jelly roll and cut in pieces about 1 1/2-inches thick. Drop into boiling sauce and bake 30 to 40 minutes at 325°.
Prepare broccoli, garlic, onion and mushrooms. Heat skillet (10-inch) to medium-high. Add oil and stir-fry vegetables for 1 to 2 minutes. Add water, cover pan and steam vegetables until tender.
Wash okra by hand. (Lightly rub pods with a paper towel under running water.) Pat dry. Cut okra into bite-sized pieces. Beat egg and pour onto okra and toss lightly until okra is coated. Sprinkle cornmeal onto okra and toss lightly until okra is covered. Pour into a pre-heated skillet of oil (enough to coat bottom of skillet), on medium high. Cook for a few minutes until okra is browned on one side and turn with spatula. Cook until browned all over. Lift out onto plate covered with paper towels and salt to taste.
Thinly slice 4 medium potatoes in greased baking dish or pan. Arrange layers of potatoes and flour, onion slices or grated onion. Sprinkle each layer with salt, pepper and dot with butter. Heat milk to scalding and pour over potatoes to barely cover. Bake about 30 to 40 minutes at 375° (covered), then add thickening of flour and milk that is well blended. Let bake another 10 to 20 minutes, uncovered, until top is brown and potatoes are tender.
Cook sugar, flour, cocoa, salt, yolks and half and half until thick. Remove from stove and add vanilla and oleo. When oleo is melted, beat with a mixer to get the pudding smooth. Pour into a baked pie shell, then add meringue and bake until a golden brown or you can let pudding cool and top with Cool Whip.
Grease two small loaf pans and line with wax paper. Mix dry ingredients. Sift if you wish. Add oil, eggs, pumpkin and water to dry ingredients. Mix well at medium speed. Add dates and nuts. This batter is thin. Bake at 350° for 1 1/2 hours. Truly outstanding.
Dip each tomato into boiling water for 15 to 30 seconds to aid in peeling. Remove the skin, core the tomatoes and place in an 8-inch square dish. Combine sugar and the next eight ingredients in a jar; cover tightly and shake well. Pour over the tomatoes and chill for 8 hours. Spoon the marinade over the tomatoes occasionally. To serve, quarter tomatoes; place 3 or 4 wedges on lettuce leaves.
Chop the first 4 ingredients. Mix all ingredients together (use hands) and form small balls. Bake at 325° for 20 minutes. They do not spread, so you can put a lot on a cookie sheet to bake.
Melt butter and cheese in saucepan over low heat or in microwave 30 seconds. Mix in vanilla. Pour over mixture of confectioners sugar and cocoa in bowl. Mix quickly until smooth. Spread in buttered 9 x 13-inch pan; pat pecans over top. Let stand until set; cut into squares. Yields 3 pounds.
Combine in a 9 x 13-inch pan. Sprinkle with a little salt and cinnamon. Dot with butter. Bake at 350° for 1 hour.
Wash strawberries; remove caps. Mash or blend well. Mix sugar, milk and vanilla. Stir in strawberries. Scoop ice cream into tall glasses. Pour strawberry mix over the ice cream. Garnish with whole uncapped strawberries. Yields 7 servings.
Saute bacon and onion. Add rest of ingredients. Gently simmer until cheese is melted.
Cut meat into bite size pieces. Mix mustard and jelly in saucepan. Add wieners. Cover and cook on low for 10 minutes. Serve on toothpicks. Makes 3/4 cup sauce.
Mix together the shortening, peanut butter, sugars, egg, vanilla and orange juice. Add the flour, soda, baking powder and salt and mix well. Take 1 teaspoon full of dough and roll into a ball, place on an ungreased cookie sheet and flatten slightly with a fork. Bake at 375° for 10-12 minutes.
Mix eggs, milk, margarine, sugar, salt and pepper together. Pour over corn. Bake at 350° for 1 to 1 1/2 hours.
Mix milk, eggs, water and lemon. Add to sugar and cornstarch. Cook slowly. After cooking add butter and vanilla. Pour in cooked pie shell.
Cream lard and sugars; add egg and beat well. Mix molasses and milk. Mix dry ingredients and add creamed mixture alternately with molasses mixture. Drop by teaspoon into greased and floured pan. Bake at 350° until done.
Saute mushrooms in butter in frying pan. Add chicken, cream cheese, salt and pepper. Blend in chicken broth. Mix in pan and simmer over low heat 3 to 5 minutes. Fill each crescent roll with mixture. Bake on greased baking sheet for 13 to 15 minutes at 350°. Top with grated cheese and cream of mushroom soup.
Scald milk first. Beat eggs; add sugar, salt, flour and vanilla. Add scalded milk and put in unbaked pie shell. Sprinkle top with nutmeg. Bake in moderate oven for 25 to 30 minutes or until knife blade comes out clean.
Mix dry ingredients together; add sweet potatoes, oil and 2/3 cup of water. Beat well and add eggs one at a time. Add pecans, dates and vanilla. Mix well. Grease and flour a Bundt pan and a small loaf pan. Bake 1 hour and 10 minutes at 325°. This makes a very large cake. Do not fill pans over 2/3 full!
Cook beans; drain. Add celery, onion, green pepper and tomato puree. Season with salt, pepper and melted butter. Turn into well buttered casserole. Sprinkle buttered crumbs on top. Bake in 350° oven until vegetables are tender and brown.
Beat well the Butter, Sugar and Jello. Beat in Egg and Vanilla. Gradually add Flour and Baking Powder. Drop onto ungreased cookie sheet. Bake at 375 approximately 10 minutes.
Cook carrots until tender. Cut green pepper into strips. Add onion and green pepper to carrots; set aside.
Preheat oven to 425°. Empty stew into shallow 2-quart baking dish. In mixing bowl, beat egg. Add oil, milk and corn meal. Mix well. Stir in cheese. Pour over stew. Bake 30 to 35 minutes.
For crust: Mix graham crackers and one stick of melted butter. Press on bottom of 9 x 13-inch pan.
Mix sugar and cocoa. Stir in milk, then add eggs and melted butter. Add vanilla and pour into pie shell. Bake at 325° for 45 minutes.
Saute onions. Melt rest of ingredients together, stirring until cheese is melted.
Mix flour, cocoa, baking powder, baking soda and salt together. Cream until fluffy the butter, sugar, eggs, cinnamon, and nutmeg. Stir into cremed mixture the zucchini, vanilla, milk and the flour mixture. Pour into two 9 inch floured pans and bake at 350 degrees for 30 minutes. Let stand five minutes and put on racks to cool. When cool, ice with Cinnamon Cream Cheese Frosting.
Combine apricots and brandy. Cover and refrigerate overnight. Cream oleo. Gradually add sugar, beating well. Add egg; mix well. Combine flour and next 6 ingredients. Combine apricot mix and pecans with 1 cup flour; set aside. Add rest of mixture alternating with applesauce. Begin and end with flour mixture. Stir in rest of apricot mix. Pour in greased 9 x 5 x 3-inch loaf pan. Bake 1 hour at 350°. Cool in pan 10 minutes.
Cook potatoes for 40 minutes. Cut up and add remaining ingredients. Add a small amount of bacon grease.
Mix all together and spoon into loaf pan. Bake at 300° until done.
Stir together Jell-O, water and ice cubes until ice cubes are melted, then soft set in refrigerator. Then mix cranberry sauce, pineapple, walnuts, celery and apple into soft Jell-O. Grease a six-cup mold with mayonnaise. Make the night before serving.
In a saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally.
Mix all ingredients together. Drop by serving spoon onto pan. (This dough maybe kept in refrigerator for 2 weeks.) Bake at 425° for 15 minutes or brown.
In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat. Add tomato sauce, chilies, chili powder, salt, pepper and hot sauce. Stir in drained beans and olives. Trim tortillas slightly smaller than diameter of crock-pot. Add trimmings to meat mixture in bottom of cooker; top with tortilla. Sprinkle with 1/4 cup cheese. Repeat layers until used up. Pour tomato juice around edge of stack up. Cover; cook on low for 5 to 6 hours or on high heat for 2 1/2 hours.
Bake in 8 x 8-inch pan at 325° for 10 minutes. Spread layer of jam over bottom.
Whisk together the vinegar, oil, garlic, mustard, thyme, sugar, salt and pepper until smooth. Pour over mushroom slices. Refrigerate and marinate overnight. Bring to room temperature before serving.
Combine squash and egg and stir well. Mix other ingredients and add to squash. Drop into hot cooking oil and cook until golden brown.
Heat oven to 350°. Grease and flour 10-inch spring-form pan. In top of double boiler, over hot but not boiling water, melt chocolate chips and butter. In large mixing bowl, beat egg yolks until very thick, about 5 minutes. Beat in 1/2 cup sugar, 1 tablespoon at a time. Stir in melted chocolate, pecans, 1/4 cup liqueur and vanilla.
Peel cucumbers and slice thin. Layer in dish; sprinkle each layer with salt. Let stand overnight. Drain and rinse cucumbers and dry on paper towels. Slice onions thin. Mix gently with cucumbers. Beat mayonnaise, sugar and vinegar until creamy. Stir into mixed cucumbers and onions.
Fry sausage scrambled in skillet until done. Pour off any excess grease. Place crescent roll dough on an ungreased 12-inch pizza pan. Roll pieces very thin and arrange so that bottom of pan is completely covered. Press edges together at seams so that liquid mixture will not run under crust while cooking. Sprinkle sausage evenly over finished crust. Add Cheddar cheese and (thawed) hash brown potatoes. Mix together eggs, milk, salt and pepper. Beat slightly. Pour liquid mixture over the other ingredients. Sprinkle Parmesan cheese over top. Bake in preheated 375° oven for 25 to 30 minutes.
Brown hamburger in skillet until done. Add salt. Cook macaroni according to directions on package. In casserole dish, place one layer hamburger, tomato soup and macaroni, then add 3 to 4 slices of cheese. Repeat the process. Bake at 375° until cheese has melted.
Toast pecans in a slow oven. Mix other ingredients in 2 or 3-quart boiler. Cover (this is the secret). Let it come to a good boil. Remove cover and cook to soft candy stage. Stir in and coat toasted nuts. Pour out on waxed paper and separate while hot.
Preheat oven to 400°. In large bowl, combine flour, sugar, baking powder and salt; mix well. Add milk, margarine, egg, vanilla and almond extract. Stir just until dry ingredients are moistened. Fill lined muffin cups about 1/2 full. Spoon 1 teaspoon raspberry jam into center of batter. Top with remaining batter. Sprinkle tops with sugar. Bake at 400° for 12 minutes or until light golden brown.
Make jello, when it starts to congeal, mix all ingredients. Put in refrigerator until ready to eat.
Mix all ingredients; let sit in fridge at least 1/2 hour to blend flavors.