HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger, onions and celery. Drain grease; add other ingredients and simmer 1 hour. The amount of ketchup may vary depending upon what consistency you want.
Combine cake and pudding mixes. Add oil, water and juice. Add eggs, one at a time, beating well after each. Add almond flavoring. Fold in poppy seed. Pour into 2 greased 9 x 5-inch loaf pans coated with cinnamon-sugar mixture. Bake 45 minutes at 350°. Remove from pan and sprinkle top with more cinnamon-sugar mixture. Do not overbake!
Heat all ingredients in a small pan over low heat. Thin with milk if too thick. Serve hot with vegetables or crackers.
Mix all ingredients except poppy seed. Fold poppy seed in slowly. Grease and flour 4 small foil pans. Fill 1/2 full. Bake at 350° for 30 to 35 minutes.
In a bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add egg, milk and corn. Stir just until mixed. In a deep fat fryer, heat oil to 375°. Drop batter by teaspoonfuls into oil. Fry until golden brown. Allow to cool slightly and roll in confectioners sugar if desired. Serve immediately with fried chicken, ham or sausage. Yields 12 to 15 servings.
Sprinkle gelatin over 1/2 cup of water. Let stand 5 minutes. Stir in cold water, salt, celery salt, paprika and lemon juice over low heat; blend well. Remove from heat and add mayonnaise, celery, pickle relish and tuna. Pour into oiled mold. Chill until firm. Serves 6.
Parboil squash and drain. In 3-quart greased casserole dish, arrange layers of squash, cheese, onions, peppers and soup. Sprinkle on Cream of Wheat. Bake in covered dish 35 minutes at 325°.
Add chocolate to milk and heat. When melted, beat to blend. Combine sugar, salt and flour and add to mixture and cook until thick. Add to egg yolks, stirring vigorously. Cook two minutes longer. Add vanilla and butter; mix. Pour into baked pie shell. Make meringue with leftover egg whites and spread on top, then brown in oven.
Cream margarine and peanut butter; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Combine flour, soda and salt; add to creamed mixture, mixing well. Chill dough for one hour.
Mix all ingredients together and pour over hot dogs in skillet. Cook about 30 to 45 minutes.
Mix pineapple and juice with dry pistachio pudding. Add marshmallows, nuts and topping. Mix well. Refrigerate 1 hour before serving.
Mix together broccoli slaw and scallions. Add almonds and sunflower seeds. Break up noodles into bite size pieces in the bag. Separate out the two flavor packets and reserve for the dressing. Add broken noodles to slaw mixture.
Wash and slice green tomatoes.	Add onions, red peppers and salt. Let stand overnight. Drain juices and chop through a meat grinder. Add 2 pounds brown sugar. Tie mixture of spices in bag. Cook	spice bag in piccalilli with 3/4 quarts vinegar for 1 hour. Seal while hot.
Brown flour in fat. Add water and stir until boiling. Season and simmer for 5 minutes.
Mix all ingredients well and rub into meat. Wrap tightly in heavy foil and refrigerate overnight. Unwrap. Place on grill for 1 to 1 1/2 hours, turning once. Remove from grill and wrap tightly in heavy duty foil. Bake at 250° for 4 to 6 hours. Serve with barbecue sauce.
Mix sugar, water and syrup. Cook, without stirring, until mixture reaches hard crack stage on candy thermometer (25 to 50 minutes). Remove from heat. Add food coloring and cinnamon oil. Stir carefully (mixture is hot). Sift powdered sugar into a 9 x 13-inch pan. Pour mixture into pan. Let set 1 to 1 1/2 hours. Crack with handle of butter knife. Sift more powdered sugar on top. Store in jars or Ziploc bags.
Cut up 5 squirrels (or less if you can't get that many), just like you would a	chicken for frying. Young squirrels preferred but an	old one will do. It just takes longer to cook. Soak dressed squirrel in salt water for about 30 minutes. Make a batter with eggs, flour and milk. Dip squirrel in batter and fry in hot cooking oil until brown. Make a roux with flour and oil drippings from fry pan that you fried squirrel in. Cook roux just enough for it to be brown and thick. Add water to roux and make a thin gravy. Salt and pepper to taste. Place squirrel in a large cooking pan such as a bread pan and	pour gravy over the squirrel. Place in oven and turn heat up until the gravy starts to boil, then turn down to simmer and	let simmer until the squirrel is tender. This	may take 2 to 3 hours. If you are in the deer camp and you do not have an oven, you can cook in a covered pan and get the same results. If	you have an oven, make biscuits for soppin of the gravy. I guarantee this recipe will get the deer hunters attention.
Brown pork chops. Mix rice, soups and mushrooms in casserole dish. Place browned chops on top. Cover and bake 1 hour at 325°.
Combine all ingredients. Place on ungreased cookie sheet. Bake at 350° for 8 to 12 minutes. Makes 2 dozen cookies.
Sprinkle grated cheese over cut-up potatoes. Pour milk over and add salt, pepper and butter to taste. Bake in oven with cover 1 hour at 425°.
It will be fit for use in a few days. This is the recipe for cider vinegar which is sold in the country stores.
Cook broccoli; drain. Transfer to a 1 1/2-quart casserole. Combine soup, cheese, milk and mayonnaise. Stir into broccoli. Top with crushed crackers. Bake at 350° for about 30 minutes or until heated through. Makes 6 servings. Contains 87 calories and 5 g fat per serving.
Cook and drain broccoli well. Mix mushroom soup, sour cream, chopped celery, salt and pepper. Pour over broccoli in a casserole dish. Top with Cheddar cheese (shredded) and potato chips. Place in preheated 350° oven for about 30 minutes.
Brown the bacon and onion in skillet. Crumble bacon. Put in shaker to mix the vinegar, water and cornstarch. Pour over bacon and onion and cook about 3 minutes. Add the sliced potatoes. Salt and pepper to taste. Heat and serve hot.
Wash cucumbers; slice as thin as possible (do not peel). Chop onions. Add to cucumbers; cover with cold water. Add canning salt. Let stand 3 hours.	Drain.	Combine vinegar, sugar and spices in a large cooking kettle. Bring to a boil. Add cucumbers. Heat thoroughly; do not boil. Pack in hot jars. Seal at once. Hot water bath for 15 minutes.
Mix cream cheese with taco sauce. Spread on a platter. Put lettuce on top of cheese mixture. Spread out evenly. Do the same with the tomatoes and black olives. Serve with taco chips.
Wash and slice zucchini, steam 5 to 6 minutes. Drain and place in casserole dish. Mix cottage cheese, Monterey Jack cheese, egg and dill weed. Spread over zucchini and bake in 350° oven for 20 to 30 minutes until top is brown and crispy. Serves 4 to 6.
Spread butter on bread and put in 12-inch baking dish, beat eggs until creamy, add sugar and beat. Add milk and flavoring, mix well. Pour over bread. Sprinkle nutmeg and sugar over top to help brown. Bake at 375° for 1/2 hour.
Simmer potatoes in boiling water for 5 minutes. Drain and add green pepper, onion and tomato juice. Simmer 10 minutes longer or until potatoes are tender. Add salt and pepper to taste while simmering. Yields 6 servings.
Mix together caramels and 1/3 cup evaporated milk. Cook over hot water until melted.
Blend cream cheese with 3/4 cup sugar. Add eggs, one at a time, blending well. Add 1/2 teaspoon flavoring. Pour into a buttered 9-inch pie plate or pan. Bake in a preheated 325° oven for 50 minutes. Cool for 20 minutes. Mix sour cream, 1/2 cup sugar and 1/2 teaspoon flavoring. Pour mixture into cavity of cake. Bake at 325° for additional 20 minutes. Cool and chill. Top with fruit, if desired.
Put in crock-pot and cook until done, at least 3 1/2 hours.
Combine cabbage, carrots and onion in a large bowl. In a small bowl, combine the rest of the ingredients. Blend well. Pour dressing over cabbage and toss. Chill several hours.
Cook chicken until tender; remove from bone and cut into small pieces. Add noodles, soup and sour cream. Salt and pepper to taste. Pour into casserole (1 large or 2 small) dishes; put crumbs on top. Bake at 350° until brown.
Place rice in greased 9 x 12-inch baking dish. Cover with combined vegetables and seasonings.
In a heavy saucepan, saute onion and garlic in oil until tender. Add remaining ingredients; mix thoroughly. Simmer, covered, 15 minutes, stirring occasionally.
Wash rice, spread on bottom of buttered 10-inch iron frying pan. Salt and pepper pork chops. Place on top of rice. Slice onion thin, place on top of chops. Place green pepper rings on top of onions. Take canned tomatoes, drain and pour over chops. Dissolve chicken bouillon cube in water; fill cup with juice drained from tomatoes, enough to make 1 cup.
Spray a 13 x 9-inch pan. Layer 1/2 of sausage, noodles, pepperoni, onion, green peppers, cheese and 1/2 of spaghetti sauce, remaining sausage, pepperoni, onion, green peppers, spaghetti sauce and cheese. Bake at 350° about 30 minutes, until bubbly.
Preheat oven to 350°F. Use 9 x 13 inch pan.
Whip the butter and 2 eggs; add cake mix. Spread in greased and floured 9 x 13-inch pan.
Let beer stand open at room temperature until flat, about 45 minutes. In a bowl, mix together flour, cheese and spices. Add olive oil, beaten egg yolks and beer. Beat until smooth. Fold in egg white. Dip zucchini (sliced medium thick) in batter. Fry in cooking oil which is already hot until golden brown. Fry 2 to 5 minutes. Drain and serve.
Dissolve yeast in warm water; add flour and salt to yeast mixture and mix well. Add shortening and work in with clean hands. Shape into a ball. Cover and let rise in a warm place. When nicely risen, pat into a greased pizza pan and add sauce and toppings.
Slowly saute onions in butter until soft and golden. Sprinkle onions with flour; cook and stir for 2 minutes. Stir in condensed beef broth, water, Worcestershire sauce, salt and pepper; bring to a boil, reduce heat, cover and simmer for 30 minutes. When soup is done, stir in Parmesan cheese. Ladle soup into 6 individual, ovenproof bowls. Add croutons and sliced Swiss or Gruyere cheese on top. Bake at 400° for 5 minutes or until cheese melts and bubbles. Serve at once.
Saute pecans in oleo one minute. Add onion. Remove from heat and cool. Add cheese; stir. Add mayonnaise; mix well. Chill.
Drain fruit well and mix. Put into 9 x 13-inch pan. Melt brown sugar, curry powder and margarine; pour over mixed fruit. Heat in a 300° oven for 30 minutes, being sure the fruit neither burns nor cooks too long. Serve hot. Serves 20.
Add milk to corn. Sift flour; measure. Add baking powder, salt and pepper. Combine with milk mixture. Add melted butter. Add eggs, one at a time. Beat thoroughly until well blended. Drop by spoonfuls in deep fat. Fry to a golden brown; drain hot.
Wash carrots. Remove outer surface with vegetable parer. Place carrots on chopping board and cut in strips. Run 1-inch of cold water into saucepan. Add 1 teaspoon of salt. Place pan over high heat and bring water to a boil. Add carrot strips. Cover with a lid and lower heat. Cook about 15 minutes or until tender. Pierce with a fork to check tenderness. Drain. Empty carrots into a bowl. Dot with plenty of butter. Salt and pepper as you please.
Bake cake in greased 13 x 9-inch cake pan according to package instructions. Mix pudding as directed on package. Then mix with pudding, 1 cream cheese. Spread on cooled cake. Strain pineapple and put on top of pudding mix on cake. Put Cool Whip or Dream Whip on top. Refrigerate about 1 hour.
Dissolve gelatin in water. Combine with apples and sugar in saucepan. Bring to boil and simmer 30 minutes. Add walnuts and flavorings. Let cool to lukewarm. Pour into an 8 x 3-inch loaf pan. Cool. Cut into squares and roll in powdered sugar. Jonathan apples have the best flavor for this candy.
Pack beans or Brussels sprouts into hot, sterilized, canning pint jars. Remove seeds and trim top from cayenne peppers and add 1 pepper to each jar. Add 2 whole garlic cloves and 1 head of dill to each jar.
Remove crust from bread. Butter bread and place in a greased 9 x 13-inch pan. Cook and drain sausage. Spread over bread. Sprinkle cheese over sausage. Combine eggs, half and half and salt. Pour over all. Chill overnight. Bake at 350° for 45 minutes. Serves 8.
Add 1 teaspoon sugar and softened yeast in the 1/4 cup water. Add warm milk. Add rest of sugar. Stir in half of flour and beat well. Cover and set in warm place until batter is bubbly and light. Add salt, melted shortening and enough flour to make dough of desired stiffness. Turn onto floured board and knead thoroughly until satiny and smooth. Shape into 2 loaves or rolls; put in greased pans. Set in warm place. Let rise until double in size. Bake at 400° for 10 minutes, then at 375° for 35 to 40 minutes.
Drain beets; dice and set aside. In bowl, beat olive oil and lemon juice with whisk. Add yogurt, garlic, salt and pepper; beat thoroughly. Fold in beets. Line serving dish with lettuce. Spoon beet mixture into bowl; scatter parsley over beets.
Mix together the first 5 ingredients. Stir in undiluted soup and mayo. Mix with the meat. Turn into buttered 2-quart casserole. Spread crushed potato chips over top. Bake at 350° for 30 minutes or until bubbly.
In a small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly.
Select cooking apples. Wash, core and slice about 1/2-inch thick. Sift and mix dry ingredients. Beat egg well and add to milk. Add milk to flour mixture and stir until smooth. Dip apples into batter. Place in hot, well-greased skillet. Add about 1 tablespoon water and cover skillet tightly. Turn apples when tops are bubbly and the under sides are brown. Add another spoonful of water. Cover and cook until fritters are puffy and apples are done. Yields 6 servings.
Combine sausage and biscuit mix. Add cheese in a mixing bowl. Mix well. Shape into cocktail meatballs. Place in baking pan. Bake in 300° oven for 25 minutes or until lightly brown. May be made ahead and frozen. Reheat and serve.
In medium bowl, combine 2 teaspoons of Seasoning Mix and chicken pieces; stir until well coated. Set aside. In a large bowl, combine flour and remaining Seasoning Mix. Set aside. In a medium bowl, beat eggs and milk until well blended. In a skillet or deep fryer, heat 3/4 inch oil to 350°.
Cream the shortening, sugars, eggs and vanilla together. In a separate bowl, mix flour, baking powder, soda and salt. Combine with shortening mixture. Add oatmeal and chocolate chips. Drop by teaspoons on cookie sheet. Bake at 325° for 10 to 12 minutes.
Cook pasta. Drain and rinse to cool. Heat tomatoes, tomato paste and tomato sauce in skillet. Simmer to break up tomatoes.
Mix pie filling, rhubarb and sugar; set stand for 10 minutes. Boil, stirring often, for 10 minutes. Remove from heat; add jello and mix until dissolved. Put in jars and refrigerate or freeze.
Beat oil and sugar well. Beat in eggs one at a time. Add flour, sifted with soda, salt and cinnamon. Flour raisins, then add to batter with nuts and apples. Batter will be thick. Put in floured tube pan. Cook at 300° for 1 hour, then test. Use a caramel glaze while still warm.
Let dried beef set in hot water a little while to take some of the salt out. Remove from water and pat dry with paper towels. Chop fine; mix all the ingredients together and form a ball. Then roll in chopped pecans. Serve with crackers.
Blend milk, cherries and pineapple together. Fold in Cool Whip and let chill.
Melt margarine in bowl. Mix flour and sugar together. Add eggs. Add other ingredients. Pour into buttered dish. Bake in 375° oven for 45 minutes or until set.
Spread cream cheese on plate. Spread sauce over cheese. Sprinkle the onions, green pepper and tomato over sauce. Top with grated cheese. Serve with taco chips.
Mix crushed pineapple, pudding and vanilla. Add yogurt; fold in Cool Whip. Keep cool.
Put milk, sugar and butter into a saucepan on high until it will make a ball; add vanilla and nuts. Cook about 5 more minutes or until makes a ball, then pour on a buttered plate and let cool.
Mix ingredients together. Drop onto a cookie sheet. Bake at 350° for 10 minutes.
Pour all ingredients into blender and mix well. Then pour into 4 parfait glasses and put into refrigerator to chill. Serve with whipped cream.
Combine cake mix, milk and oil; mix well. Add water, eggs and pudding. Mix well and pour into greased and floured angel food cake pan. Bake in a 350° oven approximately 40 minutes or until done. Cool and frost.
Combine nuts and dates; cover with sugar, cherries and green juice. Sift flour, baking powder and salt. Add beaten egg yolks and flour to nut and cherry mixture. Fold in beaten egg whites. Bake for 1 hour and 15 minutes at 350°. Yields 2 loaves.
Mix all ingredients together. Shape into a ball and press chopped walnuts over outside of ball. Chill! Serve on crackers.
Cream sugar and Crisco together. Mix dry ingredients together. Add soup to dry ingredients, a little at a time. Add nuts and raisins. Bake in 350° oven for 45 minutes.
Mix dry ingredients by hand. Add remaining ingredients. Mix well. Drop onto greased cookie sheet. Dough should be about quarter-sized pieces. Bake 8 to 10 minutes at 350°.
In a small bowl, beat until creamy the cream cheese, sour cream, oregano, garlic powder and red pepper; spread evenly into a 9-inch quiche dish. Sprinkle with pepperoni, green onions and green pepper. Bake at 350° for 10 minutes. Top with cheese; bake for an additional 5 minutes or until cheese is melted. Serve with fresh vegetables and Twigs crackers. Serves 12.
Pare apples. Core and cut in eighths. Place in a casserole in layers alternately with sugar. Pour hot milk over all and top with pork chops. Cover and bake at 350° for 1 hour, then remove the cover and season with salt and pepper. Continue baking until chops are nicely browned on top.
Combine cake mix and pudding mix. Add eggs, juice and liquors. Beat on low speed 1/2 minute, then on medium speed for 5 minutes. Scrape bowl frequently. Pour into greased and floured tube pan. Bake in 350° oven for 45 minutes or in 2 (9-inch) pans for 30 minutes. Cool in pan for 10 minutes. Remove to rack and pour on glaze while cake is warm.
Mix all ingredients. Use half pastry for bottom and half for top. Put in favorite filling. Bake at temperature that is recommended for filling. Makes a 9-inch pie.
Sift dry ingredients together in mixing bowl. Mix with liquid; drop from spoon into boiling stew. Care should be taken to drop dough on a piece of meat or vegetable so that it may not be immersed in liquid. Cover the kettle; steam for 12 minutes. Be sure the liquid is boiling the entire time; do not remove cover until the dumplings are cooked. Good luck.
Cut meat into strips and set aside. Melt butter in skillet. Add onions and mushrooms and saute until onions are clear. Add meat and brown. Add beef broth, salt, garlic powder and onion salt. Cover and cook 5 minutes. In another bowl, stir flour into sour cream and blend well. Reduce heat to low and add sour cream mixture. Heat until thick and serve over cooked noodles.
Mix together the egg, milk, bread crumbs, onion, Worcestershire sauce, salt and pepper. Add beef; mix well. Make into 18 small meatballs or 9 large meatballs. Sprinkle with flour and paprika, mixed together. Microwave, covered, 6 minutes on High; turn every 2 minutes.
Alternate layers of green beans and onion rings. Save at least 1/3 can of onion rings. Mix soup, onion powder and milk together. Pour over green bean mixture. Bake for 30 minutes at 350°. Then add rest of onion rings on top. Bake additional 5 minutes or until brown.
Melt margarine. Stir in crumbs. Pat firmly on bottom of 11 x 7-inch baking dish. Chill. In large bowl, dissolved gelatin in boiling water; stir in condensed milk and strawberries with syrup. Fold in marshmallows and whipped cream. Pour into crust. Chill at least 2 hours.
Heat oven to 400°. Cream butter and sugar; blend in remaining ingredients. Use cookie press and press onto ungreased cookie sheet. Bake 6 to 9 minutes until set, but not brown.
To Prepare Mush: Cook cornmeal, water and salt in double boiler until thick. Cover and let set until filling is ready.
Mix together the first 5 ingredients and roll out as pie dough until very thin, about 1/8-inch. Cut with a round 4-inch diameter cookie cutter (should make about 21). Mix together remaining ingredients. Add any favorite seasonings to taste. Place a heaping teaspoonful of filling in center of cutout dough and fold over. Seal carefully (spread a little water with finger around edge to aid in a good seal), forming a half circle. After all pockets are made, drop a few at a time into a large kettle of rapidly boiling water for exactly 2 minutes. Remove with slotted spoon, draining as much moisture away as possible. Place on waxed paper or Pam-sprayed jelly roll pan. When all have been boiled and drained well (at this point they can be frozen and used later), fry carefully in Nucoa on both sides until browned and crisp. Serve with Sour Cream Gravy and a green salad.
Boil sugar, Karo, cream and margarine. Cook until soft boil stage. Add vanilla and beat. When it loses shine, add pecans. Drop by spoonfuls onto wax paper sprayed with Pam.
Mix in order given and form into roll, 2 inches in diameter. Chill overnight. Slice thinly and bake 10 to 12 minutes at 375°.
Preheat oven to 375°. Melt 1/4 cup butter in an 8-inch square pan. Add brown sugar and spices; mix well. Arrange apple rings over brown sugar mixture. Sprinkle with lemon juice. Combine dry ingredients in large bowl. Add 3 tablespoons butter and cut to resemble coarse crumbs. Add milk and vanilla; beat at low speed until moistened. Beat at medium speed for 2 minutes. Blend in egg yolk. Beat egg white in small bowl until stiff peaks form; fold into batter. Pour over apples. Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen edges and invert onto serving plate. Let stand 1 minute before removing pan. Serve warm.
Cream butter and sugar; separate eggs and add yolks, one at a time, mixing well after each egg yolk. Add lemon rind and lemon juice, flour and salt; stir in milk. Beat egg whites until stiff; fold into the lemon mixture and pour into unbaked pie shell. Bake at 450° for 10 minutes, then reduce to 350°; bake 35 minutes until done.
Place pineapple with juice and dry jello in saucepan; stir and heat for approximately 5 minutes. Cut oranges in half and mix with cottage cheese. Stir into pineapple mixture, then stir in Cool Whip. Place in pan or dish and refrigerate until firm.
Thaw and drain broccoli; set aside. Stir together beaten eggs, milk and green onions; stir in shrimp. Toss together shredded Swiss cheese and flour; stir into egg mixture. Stir in the broccoli. Bake the pie shell in a 450° oven for 5 minutes until pastry is nearly done. Remove pastry from oven and reduce oven temperature to 325°. (If necessary, cover edge of crust to prevent overbrowning while baking.) Pour mixture into the hot baked pie shell and bake in a 325° oven for 40 to 45 minutes or until a knife inserted between center and edge comes out clean. Let quiche stand 5 to 10 minutes before serving. Serves 6.
Heat oil in pot and brown pieces of meat until it loses its red color. Add all other ingredients except beans and simmer for 1 hour. Check occasionally to make sure it does not stick to bottom. About 15 minutes before serving, add drained beans. If you like moist chili do not drain beans. Heat and serve with hard crust buns.
Melt chocolate and butter in top of double boiler over simmering water. Set aside to cool slightly. Beat yolks and 1 cup sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture.
Cut vegetables into medium pieces. Cover with water in large soup pot. Cook on high for 10 minutes. Then turn to low and simmer until tender. Eat anytime you feel hungry, as much as you wish, as often as you wish. You will lose weight.
Mix all ingredients. Put in chafing dish. This may be heated on burner first. Should stay in chafing dish 45 minutes before serving.