HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, cook hamburger meat and drain. Add onion (chopped), tomatoes, tomato sauce, potatoes and kidney beans. Cook until potatoes are done. Chop up the cabbage and add to this mixture. Cook about 20 minutes.
Mix any kind of Stove Top dressing. Place about 1/2 cup dressing on each chop. Then put water by the chops. Bake, covered, at 350° for 45 minutes. Uncover and bake another 15 minutes. Before serving, pour a small amount of gravy on top of each chop.
Cream butter and sugar until light and fluffy. Add egg and flavoring; beat well. Add sifted dry ingredients and mix thoroughly. Wrap dough in waxed paper; chill for several hours or overnight. Roll very thin, 1/16-inch thick, on a floured pastry cloth. Cut into desired shapes. Place on cookie sheets and sprinkle with sugar. Bake in a hot oven, 425°, for about 5 to 7 minutes or until delicately browned. Yields about 5 dozen.
Mix first 5 ingredients. Sift dry ingredients together and add together. Drop on ungreased sheet. Bake 6 minutes at 400°.
Beat milk and cream cheese 15 minutes in mixer. Add lime juice and vanilla. Pour in crust and garnish with whipped cream and twist of lime.
Spoon peanut butter in a small plastic bag. Squeeze a small amount of peanut butter into each corn snack. Dip each in chocolate coating and place on waxed paper to dry. Store chocolate covered snacks in an airtight container. Makes about 3 1/2 dozen.
Combine all ingredients. Blend until smooth. Store, tightly covered, in refrigerator up to one month. Stir before serving.
In small bowl, mix together gelatin, salt and 1/2 cup sugar. In 2-quart saucepan, whisk egg yolks, lemon juice and water until well mixed, about 1 minute. Sprinkle gelatin mixture over liquid. Let stand 5 minutes to soften gelatin. Put saucepan over medium-high heat. Cook, stirring constantly, until mixture comes to boil, 8 to 10 minutes. Remove from heat and pour into bowl. Cover and refrigerate until mixture is partially set, about 45 minutes. Put egg whites in a clean, grease-free bowl. Beat on low speed until frothy. Increase speed to high and beat until soft peaks result, another 1 to 2 minutes. Gradually add remaining 1/2 cup sugar, beating constantly until stiff peaks form, another minute or two. Fold 1/4 of beaten whites into lemon mixture to lighten it. Fold in remaining whites. Pour into baked pie crust. Chill until firm 3 to 4 hours. Decorate top of pie with rosettes of whipped cream just before serving, if desired.
Mix all ingredients well. Pour in unbaked pie shells. Bake about 1 hour at 350°. This recipe makes two pies.
Mix all together; fix like pancakes. Add milk, if needed. Butter and sprinkle with cinnamon sugar.
Melt butter and sugar together. Remove from heat and add nuts, flour and baking powder. Add beaten egg yolks and stir until well blended. Beat egg whites stiff and fold into mixture. Pour in greased oblong pan (11 x 14-inch). Bake 30 minutes. Remove from oven and sprinkle with powdered sugar. Cut in squares.
Melt 1 tablespoon margarine in heated skillet. Spoon batter (1 to 2 tablespoons) in pan to brown on one side, then flip and brown other side. The pancake will be soft and moist. Serve as a potato replacement, plain or topped with grated Parmesan cheese, sour cream, chives or tomato sauce. Serves 2 to 3 people.
Combine butter, cake mix, cherry pie filling and crushed pineapple and juice. Stir lightly. Place in sheet cake pan. Sprinkle with nuts. Bake at 375° for 45 minutes. Serve with Cool Whip.
Add all ingredients except the hamburger and sugar into a 2 or 3-quart pot, burner to medium for 15 minutes, while stirring sauce often. Then lower heat to simmer for 1 to 2 hours and add sugar (sprinkled over the top of the sauce), then brown and drain hamburger and add. Cover. Remember to stir sauce every 15 to 20 minutes or more to assure no burning and even seasoning. Serves 6 to 10.
Combine butter, sugar and eggs; blend well. Add beaten egg, sour cream and mint extract, then blend in the flour and add chopped mint leaves. Let chill for at least 1 hour.
Add yeast to a large bowl, then add warm water and mix. Add flour, 1 teaspoon salt and sugar. Mix, mix, mix. Turn out on floured surface. Punch down and fold. Repeat this 10 to 20 times. Make 6 to 8 balls. Roll and shape into a pretzel (or any shape you prefer). Brush with beaten egg. Sprinkle with salt. Bake at 425° for 12 minutes. Remove and cool 10 minutes.
Blend the cream cheese and the cream together Add the toasted onion dip mix and combine thoroughly. Add the ground Cheddar and, with a wooden spoon, mix and beat until well combined. Add the brandy and blend. Pack into small crocks or jars. Cover and refrigerate. Keeps well for several weeks. Makes 1 1/2 cups.
Combine sugar, flour and salt in a mixing bowl; add eggs. Beat at high speed of an electric mixer for 1 minute or until dry ingredients are moistened. Heat	milk in a large Dutch oven over medium heat	until hot. Add egg mixture, stirring until blended. Cook until mixture boils, stirring constantly. Remove from heat.	Chill at least 2 hours. Stir in whipping cream and	vanilla. Pour	into freezer. Freeze according to manufacturers instructions. Let ripen 1 1/2 to 2 hours before serving. Yields 5 quarts.
Melt caramels and milk over water in a double boiler. Remove and add pecans. Put by spoonfuls on wax paper. Melt chocolate chips and paraffin together. Dip candy in chocolate mixture. Makes 40 to 50.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/3 cup flour. Combine remaining sifted flour and soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour and fold into batter. Spoon batter into a greased and floured 10-inch tube pan and bake at 300° for 1 1/2 hours. Cool for 15 minutes before removing from pan.
Melt butterscotch pieces and shortening together. Stir in the sugar. Add eggs and vanilla, beating well after each addition. Stir in the remaining ingredients. Use a 13 x 9-inch pan. Bake for 30 to 35 minutes at 350°.
Place ingredients into deep bowl. Whip with electric mixer adding milk a little at a time until consistency that you prefer. Three tablespoons yellow mustard may also be added for flavor. Use for potato salad, macaroni salad, cole slaw and 7-layer salad.
Drop beans into large pot of boiling salted water; cook uncovered on high for 6 to 8 minutes or slightly crisp. Drain in colander, then drop them immediately into large quantity of very cold water. Drain. Heat oil in nonstick 10-inch saute pan over low heat. Add garlic, bread crumbs, parsley, salt and pepper; cook, stirring, for 1 minute. Add butter; when it is melted, add the beans and stir to heat. Serve immediately. Serves 4.
Beat eggs, oil and sugar until thick and foamy. Stir in gently the vanilla, zucchini, pineapple, flour, baking soda, baking powder, salt and cinnamon. Bake in 2 greased 5 x 9-inch pans at 350° for 1 hour.
Mix all together and bake at 325° in unbaked pie shell for 40 minutes.
Mix all ingredients together in the order listed. Bake at 375° for 1 1/2 to 2 hours. Cool in pan 15 to 20 minutes. Remove from pan and let cool thoroughly. Can be frozen.
Cook cornbread as directed on package and crumble. Add chopped tomatoes, bacon, bell pepper, onion and pickle relish to cornbread. Mix mayonnaise and pickle juice. Put one-half of cornbread mixture in dish and cover with one half of mayonnaise mixture. Put other half of cornbread mixture and top with remaining mayonnaise mixture.
Thaw potatoes. Mix with all other ingredients except cornflakes. Crush cornflakes on top. Bake one hour at 300°. Makes 2 casseroles, or may be frozen to be baked later.
Grease and flour pan. Bake in 350° oven. Mix all dry ingredients in a large bowl and then in a separate bowl mix eggs and milk together (eggs first and then add the milk). Add milk and egg mixture to the dry ingredients and then add the melted butter. Combine the walnuts and raisins (and currants if used) to mixture. Sprinkle a little sugar on top before baking. Takes about 60 minutes. About 10 minutes before it is done, you can spread some butter on top to make it golden brown. Before adding raisins, soak them in hot water for a few minutes to soften. Drain well.
Bake box of white or yellow cake mix in a 9 x 13-inch pan. Cool. Beat cream cheese and 1/2 cup milk. Mix 1 1/2 cups milk with box of instant vanilla pudding. Crushed pineapple may be added to cream cheese and spread on top of cake. Pineapple can be omitted and pie filling of choice can be spread on top of cream cheese layer. Top with Cool Whip, nuts and coconut.
Cream butter and sugar, beat in the egg. Stir in dry ingredients. Blend in pecans, fruit and cherries. Form in rolls 2 inches in diameter. Wrap in Saran Wrap; freeze. Heat oven to 375°. Slice very thinly. Place on greased baking sheet. Bake 6 to 8 minutes. Yields about 10 dozen.
Step 1: In skillet, over medium heat, in hot margarine, cook chicken 10 minutes or until browned on both sides. Spoon off fat.
Sift flour, sugar, salt and cream of tartar in bowl. Add milk, vanilla and shortening. Mix. Add melted chocolate, then mix. Add eggs and beat 2 minutes, then add baking soda and water; beat for 1 minute. Bake at 350° for 25 minutes.
Melt oleo. Mix thoroughly with crackers. Put 1/2 cracker crumbs on bottom of greased casserole pan. Divide asparagus and almonds. Pour 1/2 over crumbs, then sauce, then last 1/2 of asparagus and almonds. Bake at 450° for 20 to 25 minutes.
Toss lettuce and avocado in bowl. Toss with dressing. Serves 5.
Mold hamburger with pit. Insert prepared uncooked dressing in cavity. Cover with cream of mushroom soup. Cook in oven at about 325° for approximately 40 to 60 minutes, depending on thickness of meat.
Brown hamburger, Drain. Mix mayonnaise, milk, cornstarch. Add to hamburger and then add cheese. Pour into pie crust. Bake at 350° for 30 minutes.
Prepare Roselle by taking the petals off and washing them before measuring. Grind all the fruit together; add 1 cup water and boil for 5 minutes. Strain and add sugar. While hot, add cinnamon and cloves. Cool and when ready to serve. Add water to taste.
Fry hamburger and onion. Heat sour cream, mushroom soup, evaporated milk and cheese; when blended, add green chilies. Fry tortillas until soft in small amount of oil. Roll hamburger in tortillas and place in baking dish. Pour sauce over; heat at 350° until bubbly, about 30 minutes.
Brown chicken, bacon, sausage, garlic and onion together. Add remaining ingredients and simmer for 30 minutes to one hour, stirring to prevent sticking to pot.
Brown bacon and hamburger in frypan. Put cabbage, carrots, onions and celery in food processor (one item at a time). Add peas, green beans and tomatoes to pot.
Cook meat until tender. Mix sauce. Add meat. Marinate overnight. Bake at 325° for 2 hours or until all sauce is absorbed.
Wash, soak and cook beans until tender. Remove bay leaf. Drain beans. Thoroughly drain tomatoes and cut into spoon size pieces. Mix and cook all ingredients, except bacon and cheese. Put mixture into casserole and top, in order, with cheese and bacon. Bake at 350° for 15 to 20 minutes. Place casserole under broiler about 5 minutes or until evenly crisped. Makes 5 (5 ounce) servings.
Cream shortening and sugar. Add mashed bananas and beaten eggs. Sift together and add flour, soda and salt. Bake at 350° for 45 to 50 minutes. Makes 2 (1 1/4 lb.) loaves.
Soften gelatin in cold water in a mixing bowl. Stir in boiling water and whisk until gelatin dissolves. Cool to room temperature. Whisk in mayonnaise, lemon juice, grated onion, paprika, Tabasco sauce, salt and dill. Stir and blend. Refrigerate for 20 minutes until it thickens. Fold in the salmon. Whip the heavy cream and fold into the mixture. Transfer to a large deep dish that holds 12 portions. Cover and chill 4 hours. Garnish with watercress. Serve with crackers.
Preheat oven to 350°. Mix all ingredients together and spread on cocktail bread. Place on cookie sheet and heat for about 10 minutes or until heated through.
Sprinkle cake mix over pumpkin pie mixture. Drizzle butter or margarine over top of cake mix. Bake 30 minutes at 350°. Sprinkle chopped pecans or English walnuts (1 cup) over top of cake. Bake 30 minutes at 350°. Remove and cool.
Beat margarine and brown sugar until blended. Add eggs, one at at time, until creamy. Add vanilla. Gradually mix in flour. Fold in pecans. Spread on greased cookie sheet. Bake at 325° for 25 minutes. Allow to cool somewhat before cutting.
Place oleo, cocoa and buttermilk into a pan. Bring to a boil. Remove and add powdered sugar. Beat with electric mixer until smooth and add vanilla; mix. Spread while cake is warm. Use your favorite chocolate cake recipe.
Cut bacon into small pieces and fry until crisp. Cook macaroni in boiling salted water until tender. Drain macaroni and mix other ingredients. Season to taste and simmer about 20 minutes.
Cream butter, shortening, sugars, egg and vanilla. Sift flour, soda and salt. Mix both mixtures together thoroughly. Put about a tablespoonful on a cookie sheet; bake at 350° for 8 to 10 minutes. Yields 1 to 1 1/2 dozen or 3 to 3 1/2 dozen (small).
Cut eggs lengthwise. Take out yolks and mix with all other ingredients. Put mixture back inside egg whites and sprinkle with paprika.
Slowly add milk to the soup in a 3-quart saucepan. When creamy, add tuna, peas and chopped eggs. Serve over buttered toast. Great for a lunch or quick supper.
Add pumpkin, milk, eggs, sugar and spice together. Pour into greased 8 x 13-inch pan. Sprinkle box of dry cake mix over the pumpkin mixture covering completely. Sprinkle nuts over cake mixture. Drizzle top of nuts with melted butter and remaining top. Bake at 350° for 1 hour; cool completely before cutting into squares. Can top with whipped cream. Really delicious.
Peel and cut peaches into chunks. Process until coarsely chopped. Combine juice, spices and peaches in a heavy pan. Simmer 1 to 2 hours, stirring frequently, until thick. Sweeten to taste and stir thoroughly to mix sugar. Cool and refrigerate.
Boil chicken in enough salted water to make 4 cups stock. Remove meat from bones and cut into bite-size pieces. Reserve stock. Chop cabbage and stir-fry in small amount of oil until tender. Cook rice in chicken stock until done. Saute pepper and green onions until tender. Mix all ingredients. Add mushrooms. Add egg. Simmer 30 minutes. Season with soy sauce. Serves 12 easily.
Preheat oven to 350°. Spray 13 x 9 x 2-inch baking pan with Pam cooking spray or grease with Crisco or butter. Mix together flour, sugar, salt and butter in a bowl. Use a pastry blender or 2 knives until you have crumbs. Reserve 3/4 cup crumbs for topping. In a medium bowl, mix water, molasses and baking soda. Add to the flour mixture, mixing well. Pour into baking pan. Top with reserved crumbs. Bake 40 to 45 minutes. Serve with cream, if desired.
Cook over medium heat, stirring constantly. When water is absorbed and the sugar sticks to the peanuts, put them on a cookie sheet and bake 30 minutes at 300°, stirring every 5 minutes.
Marinate beef loin in bag or bowl overnight. Take loin out. Make small deep slits in various spots in top of loin. Place 1 clove of garlic, thyme and rosemary in slits. Use pepper and garlic granules generously. Use indirect cooking on charcoal grill. Insert meat thermometer. Cook until thermometer reaches 140° for rare, 160° for medium-rare and 170° for well done. If using oven, cook at 325° to 350° until thermometer reaches desired temperature. Let stand 15 minutes after removing from grill or oven before carving.
Cook and stir onion and celery in butter until tender. Stir in croutons, cheese and salt. Cut thin slices from stem end of peppers. Remove seeds and membranes. Wash inside and out. Place each pepper on a piece of double thickness heavy-duty aluminum foil. Fill peppers with cheese stuffing. Wrap securely in foil. Cook directly on medium coals 15 to 20 minutes or on grill 3 to 4 inches from hot coals for 30 to 40 minutes. Turn once. Serves 4. Serve as a vegetable or main dish or great with steak on the grill.
Cut shortening and sugar into flour. Add other ingredients and stir well. Can be used immediately or refrigerated and used as needed. Roll and cut as biscuits. Cook in moderate oven until done.
Cook macaroni according to package directions. Drain. Mix mayonnaise, sour cream and mustard together. Add to remaining ingredients. Mix well.
Mix ingredients well. Press into bottom of 9 x 13-inch pan. Bake at 375° for 15 minutes.
Dissolve yeast in warm water. Sift all dry ingredients together and cut in shortening. Stir yeast into buttermilk and mix into smooth dough. Roll out and cut as regular biscuits. Brush top with melted butter. Let rise a little before baking. Bake in a 400° oven until done.
Brown ground beef; drain and add onion, salt, pepper and garlic salt. Grate cheese; add chilies and olives (set aside). Heat soups together. Cook tortillas (keep them hot). Alternately put meat mixture and cheese mixture in tortillas. Roll and put in long baking pans. Pour soups over top of tortillas. Bake at 350° for 30 minutes.
Fold beaten cream and egg whites together. Add raspberry Melba sauce by gently folding into beaten mixture. Pour into ungreased mold. Cover with Saran and foil wrap and freeze. Unmold and garnish.
Mix in blender first 4 ingredients. Add vinegar, then add salad oil. Add 1 1/2 tablespoons of poppy seed while still blending. Refrigerate.
Cream sugar, butter and vanilla. Add flour and chips. Form 1-inch balls and press down with floured glass bottom. Bake at 350° for 12 to 14 minutes until golden. Serve at "Tea Time"!
Put cottage cheese through sieve (makes it smoother). Soften cream cheese in mixer; gradually add cottage cheese. Blend together eggs, sugar, cornstarch, vanilla and lemon juice. Add to softened cheeses. Blend in flour, sour cream and melted butter. Pour into spring-form pan. Bake 1 hour at 325°. Turn off heat and let stand in oven 2 hours. Remove from oven. Loosen pan, cool and remove from pan. Enjoy!
Beat butter or margarine and brown sugar in a bowl until fluffy. Stir together flour, soda and salt. Stir into butter-sugar mixture.
Melt peanut butter, chocolate chips and margarine 3 minutes in microwave. Put Crispix in bowl and pour melted ingredients over it. Use white trash bag (no other bag). Put half of powdered sugar in it. Pour the cereal and ingredients in on top of powdered sugar. Add the rest of the powdered sugar. Shake well. Pour into a big bowl and you have your trash cookies. No cutting or rolling, just fun.
Heat oven to 350°. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into two 9-inch round greased and floured pans or one 13 x 9-inch rectangle pan. Bake 30 to 35 minutes or until a toothpick inserted in the middle comes out clean. Cool completely. Remove from pan(s) and frost.
Melt butter in pot. Add everything except pecans. Heat to simmering, stirring constantly for about 5 minutes. Add pecans. Pour onto baking sheet. Bake in 350° oven for 15 minutes. Transfer to wax paper to dry.
Mix all ingredients together. Place in a greased dish. Set dish in water in oven and bake at 300° for 1 1/2 hours.
Drain beets and save juice. Combine next 4 ingredients. Add beet juice. Cook until thickened. Add oleo and horseradish and pour sauce over the beets. Heat and serve. Makes 4 servings.
In a saucepan, combine dates, sugar and water and cook, stirring frequently until very thick. Stir in walnuts. Cool. Sift flour, salt and soda together in a mixing bowl; add oats and brown sugar. Cut in butter until crumbly. Sprinkle water over mixture; stir lightly. Pat half of mixture into a greased 12 x 9 x 2-inch baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. Bake at 350° for 35 to 40 minutes or until lightly browned. Cool and cut into bars. Can yield up to 48 bars depending on size you cut.
Preheat oven to 375°. Beat egg with fork. Stir in milk and oil. Blend dry ingredients in a mixer bowl. Process bananas, then stir the bananas into the mixer bowl. Stir in the raisins and walnuts. Spoon the batter into 22 muffin cups coated with vegetable cooking spray. Bake for 15 to 20 minutes or until a golden brown. Remove from the tins immediately. Makes 22 muffins.
Brew coffee as usual. Drop one mint into each cup. Stir until melted. Serve hot.
Sift flour, measure and sift with soda and salt. Cream shortening	and spices, gradually add sugar and continue creaming. Add egg and molasses. Alternately add the flour mixture with the sour milk, beginning and ending with flour. Add raisins. Drop by	teaspoon on a cookie sheet and bake at 350° about 15 minutes. Makes 3 or 4 dozen.
Mix all dry ingredients together. Cook milk and butter over low heat until butter melts. Add dry ingredients and then add egg yolks and vanilla. Cook until thickened. Pour into cooked pie shell. Top with meringue. Brown in oven. Cool and serve.
Mix cocoa, flour, sugar and salt. Add milk and egg yolks. Mix well. Cook in skillet until thick. Add vanilla and butter. Stir well.	Pour in baked pie shell. Cover with egg whites (which have been beaten with 2 tablespoons sugar until stiff peaks form). Brown in oven until light brown.
Flatten fillets and dip into milk-egg mixture and then bread crumbs with spices and grated cheese. Saute fillets in hot oil until brown on both sides. Drain on paper towels. Spread 1 cup sauce on bottom of 2 shallow greased baking dishes. Pour remaining sauce on top of fillets arranged in pans or dish. Top with sliced cheese and sprinkle with grated cheese. Freeze 1 dish. Serve other after baking at 350° for 45 minutes. Bake frozen dish 1 to 1 1/2 hours at 350°.
Brown roast on all sides in hot oil in a large Dutch oven; remove meat and set aside. Saute onion and garlic in drippings. Add roast, hot water, catsup, vinegar, brown sugar, salt and bay leaf in Dutch oven. If handles are not ovenproof, cover with aluminum foil. Cover and bake at 325° for 3 hours or 225° for 6 hours or until roast is tender. Remove and discard bay leaf. Remove roast from Dutch oven; cut into serving size pieces and place on a warm serving platter. Measure liquid in pan; for every one cup liquid, combine 2 Tbsp. flour and 2 Tbsp. water; stir well. Stir flour mixture into hot liquid in pan. Cook over medium heat, stirring constantly until gravy is smooth and thickened. Serve with roast.
Mix all ingredients and pour into a well-greased casserole. Bake in moderate oven at 350° for 1 1/4 hours or until firm. Exact time will depend on depth of potatoes in casserole.
Mix softened cheese and butter. Add flour; mix together well. Make into balls and refrigerate an hour or so. Roll each ball out on lightly floured board. Fill with filling of choice. Bake on greased cookie sheet in preheated 375° oven for 20 to 25 minutes. Sprinkle with powdered sugar. Easy! Delicious! Makes 28 to 30 Kifli.
Mix together; shape into balls. Bake at 350° for 20 minutes. Roll in powdered sugar.
In a large measuring cup, combine Taster's Choice, hot chocolate mix and water and mix well. In blender container, process milk at high speed until foamy. Pour coffee mixture into heat-proof mugs. Top with frothy milk and sprinkle with cinnamon. Yields 5 (6 oz.) servings.
Cook veggies, hot water, 1 teaspoon salt and 1/4 teaspoon garlic powder. Cool 10 minutes. Drain, reserving liquid. Melt 2 tablespoons butter. Stir in 2 cups pulled apart bread pieces. Reserve for topping.
Place chicken, skin side down, in single layer in baking dish. Sprinkle with salt and pepper. Combine remaining ingredients and mix well. Pour over chicken and bake, uncovered, at 375° for 30 minutes. Turn pieces and bake for 20 to 30 minutes. Makes 4 servings.
Cook and drain elbow macaroni. Brown hamburger, onion and 4 strips of green pepper. Combine macaroni and meat mixture with tomato soup, cream style corn, American cheese, salt and pepper. Bake in greased casserole with dots of butter on top 1 hour in a 350° oven. This freezes well, baked or unbaked. Put in 2 small casseroles. Use one and freeze one.