HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, drain and add with remaining ingredients in crock-pot. Let simmer several hours. Makes 2 1/2 quarts.
Mix all ingredients together in a crock-pot and cook on low for 4 to 6 hours. Serve garnished with popcorn.
Brown hamburger and onion and drain. Mix cooked noodles, hamburger, onion, soups, sour cream and corn in a casserole dish. Put Mozzarella cheese on top. Bake at 350° for 45 minutes.
Mix pudding according to directions; set aside. In a baking dish layer repeatedly pudding, wafers and bananas until dish is full or your run out of items. Beat egg whites until stiff and add sugar; beat a little longer. Smooth over top of pudding mixture. Brown to a golden brown in 350° oven. Same dish can be made only use drained pineapple (crushed type) in place of bananas. Equally good.
Mix and pour over cabbage rolls. Bake covered in oven at 350° for 45-60 minutes.
Peel and slice onion, tomato and cucumber into thin rounds. Toss and mix in a large salad bowl. Add oregano, oil and vinegar to taste. Toss until well mixed. Makes 6 servings.
Sift flour into large bowl. Round out center and pour in other ingredients. Mix well with hands, until most of flour is absorbed. Break off dough in small pieces and roll out on floured board. Cut with cookie cutter. Bake about 12 minutes at 400°. Decorate if desired. Makes about 100 cookies. Dough can be stored in refrigerator for several days.
Combine corn, olives, pimento, onion and green pepper with eggs and seasonings; add cracker crumbs and cheese and mix thoroughly. Pour into 2-quart baking dish. Bake at 350° for 30 to 35 minutes. Makes 6 to 8 servings.
Combine the first 3 ingredients; stir into apples. Place in pie shell. Combine remaining flour and sugar; cut in butter until crumbly. Sprinkle over top of apples. Bake at 400° for 45 to 50 minutes.
Combine eggplant, onion, pepper, mushrooms, garlic and oil in a large skillet. Cover pan and simmer for 10 minutes. Add rest of ingredients. Mix all together and simmer, covered, for 30 minutes, until eggplant is cooked, but not mushy. Chill at least overnight or freeze. To serve, bring to room temperature.
Sift together all dry ingredients except sugar. Prepare carrots, pineapple and pecans. Grease and flour three 9-inch round cake pans. Preheat oven to 350°.
Combine ground beef, vegetables, soup and juice in large saucepan. Cook over low heat for 30 minutes.
Combine sugar, water and coffee in saucepan. Bring to boil. Boil for 3 minutes. Place chocolate chips in blender and add sugar syrup. Blend for 6 seconds. Add eggs and blend for 1 minute. Remove from blender and fold mixture into whipped cream. Pour in serving bowls and refrigerate. Makes 6 servings.
In blender, mix all ingredients together. Pour into graham cracker crust. Sprinkle generously with nutmeg and cinnamon. Bake at 350° until knife inserted halfway between outside and center comes out clean. (Start checking after 30 minutes.)
Brown meat and onion flakes. Drain. Pour into large soup pot. Add all ingredients, including liquid. Add 1 1/2 cups of water. Bring to a slow boil. Cover and cook on medium heat for a couple of hours.
Mix all ingredients together. Put in baking dish. Bake at 350° for 25 minutes.
Combine all ingredients in saucepan, heat and stir until mixture pulls away from sides of pan. Knead and Play!
Preheat oven to 350°. In a large bowl, beat eggs with sugar. Add mashed sweet potatoes and mix well. Mix in butter, shortening, salt and baking powder. Add flour, 1/2 cup at a time, mixing after each addition. Dough will be sticky. Turn dough out on lightly floured board. Flour hands and knead gently 3 or 4 times. Roll out to 1/2 inch thickness. Cut with 2-inch biscuit cutter or a glass. Place on ungreased baking sheet. Bake 15 minutes.
Cream shortening and slowly add sugars, eggs and pumpkin. Sift together flour, baking powder and soda; add alternately with milk to mixture. Fold in walnuts and extract. Pour into 3 greased 8-inch layer cake pans. Bake in oven at 350° for 30 minutes. Cool.
Mix sour cream, mayonnaise, cucumber, radish, dill weed and celery seed. Cover and refrigerate at least 1 hour; just before serving stir in bacon bits.
In a large mixing bowl, combine all-purpose flour and yeast. In a saucepan, heat buttermilk, butter, sugar and salt to 120° to 130°; add to flour mixture. Blend on low speed until moistened. Add eggs; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in enough whole wheat flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Cook potatoes, onions, carrots and seasonings until done and thick. Add corn and bacon pieces. Continue cooking (stirring often). Turn fire out and add milk. Stir until completely mixed. (Do not cook after adding milk.) Serves 10 to 12 people.
Mix pudding with milk. Add extract. Fold in Cool Whip and chill. Serve on fresh fruit.
Wash apples, quarter and remove stems and seeds. Cook in large stockpot with vinegar and apple cider until soft. Put through food mill. Return to stock pot. Stir in sugar and all remaining ingredients. Bring to a boil, stirring frequently. Stir until apples thicken. Reduce heat immediately to low. To test, place spoonful in saucer to cool. If mixture does not run or appear watery, apple butter is done. Place in jars which have been sterilized in the oven. Seal as instructed.
Combine 1 cup warm water, sugar, potato flakes. Stir in yeast that has been dissolved in 1/2 cup warm water. Let stand for 8-10 hours. Then refrigerate for 3-5 days.
Mix together. Put 1 cup chopped nuts in bottom of a tube pan (greased and floured). Pour batter on top. Bake at 325° for 50 to 65 minutes.
Beat eggs; add sugar, milk, melted butter, vanilla and coconut. Cream together and pour into 9-inch pie pan. Bake at 350° until brown.
Combine all dry ingredients (sift). Pour in Wesson oil. Add eggs and beat by hand. Add grated carrots and vanilla. Pour in greased 9-inch cake pans. Bake at 350° for 30 minutes.
Mix all ingredients and bake in covered greased casserole at 350° for 45 minutes. You may use diced chicken, soya meat and extra chopped mushrooms if you like.
Heat butter and water to boiling. Add remaining ingredients, except cream. Season with 1/2 teaspoon salt and dash of pepper. Cover and simmer until peas are tender, 8 to 15 minutes. Don't drain. Add cream. Serves 4.
Scrub potatoes under cold running water to remove dirt or grit. Cut away any sun spots or scars. Cut in half (do not peel). Place in a large kettle of boiling water and cook until tender, but not mushy, about 20 minutes. Meanwhile combine the butter, parsley, vinegar, salt and pepper in a serving bowl and set aside until needed. When the potatoes are tender drain them in a colander and skin gently to rid of excess water. Place potatoes in the prepared serving bowl and toss gently until seasonings are evenly distributed and potatoes are coated. Serve hot.
Mix all ingredients. Separate into two balls. Roll out between two pieces of wax paper. Makes top and bottom pie crust.
Mix zucchini, onions and salt; then drain. Then refrigerate for 2 hours. Take out and add to green and red peppers, sugar, vinegar, mustard and turmeric. Bring all ingredients to a boil and simmer 5 to 7 minutes. Seal while hot. Makes 6 to 7 pints.
Thaw dough according to package. Roll into rectangle shape (approximately 8 x 12-inch). Spread pepperoni on dough. Sprinkle cheese on top of pepperoni. Roll tightly lengthwise. Slice 1-inch thick pieces. Place flat on greased cookie sheet 1 inch apart. Bake until bottom is golden brown at 350°, 10 to 15 minutes. Yields 6 to 7 dozen.
Beat eggs well and set aside. Combine remaining ingredients, except walnuts. Stir together; add eggs. Add chopped walnuts, if desired. Pour into well-greased 9 x 13-inch pan. Bake 25 to 30 minutes at 325°. Let cake cool and frost.
Mix first four ingredients together and bake at 325° for 45 minutes. When cake is done, put on coconut and pecans.
Beat egg whites and salt until they form soft peaks. Add sugar; beat until stiff. Fold in nuts, vanilla and cookies. Spread in buttered pie pan and bake for 35 minutes in a 325° oven. Chill. Top with Cool Whip.
Bake angel food cake as directed on package; let cool. Whip cream; add sugar, then add strained strawberries and Jell-O, partly set. Beat all together. Cut cake in 3 layer sections. Spread between layers, then spread all over outside. Put in refrigerator for 3 to 4 hours, then serve.
Mash berries; add sugar. Stir occasionally and let stand 1/2 hour. Put Certo in and put in jars and freeze. Cover jars.
Brown the hamburger and onions together. Add the fried bacon. Place in uncovered casserole dish. Add the remaining ingredients. Mix and bake 1 hour at 325°.
Cream sugar, shortening, butter and eggs. Put soda in sour cream and add to creamed mixture. Grate the rind of the orange and squeeze the juice. Add these to creamed mixture. Add dry ingredients, gradually add flour until you have a dough for cutting cookies. Roll and cut. Bake at 400° for 8 to 10 minutes.
Peel cucumbers; slice thin. Place in salt water and ice to crisp for 2 to 3 hours. Remove ice and press all water out. Mix dressing (should be consistency of pudding).
Combine all ingredients. Simmer until thick. Bottle and process 10 to 15 minutes. Makes about 7 pints. I put my onions and peppers in a food grinder.
Crust: Cream plain flour and softened margarine. Spread in a glass baking dish and sprinkle with 1/2 cup chopped nuts. Bake for 20 minutes at 300°. Cool.
Line 9 x 13-inch baking dish with vanilla wafers. Mix together pineapple, lemon juice, Eagle Brand milk, coconut, pecans and bananas. Fold in Cool Whip. Pour over vanilla wafers. Chill in refrigerator for several hours or overnight.
Melt butter and Crisco. Pour over and mix with sugars, vanilla, baking powder, baking soda, eggs and flour. Mix in remaining ingredients. Drop spoonfuls on cookie sheet and bake at 350° for 12 to 15 minutes.
Place apples in baking dish. Sprinkle cinnamon and nutmeg over top. Mix milk, eggs and sugar together. Pour over apples. Mix Bisquick and brown sugar. Sprinkle this over the apples and top with sliced butter. Bake at 350° for 20 to 30 minutes.
Use 9-inch pie plate. Line pie plate. Cook 1/2 way. Peel, core and slice tomatoes. Be sure tomatoes are drained. Layer pie crust with tomatoes. Sprinkle with cheese and onions. Continue to layer with tomatoes, cheese and onions until pie is full. Frost with mayonnaise. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes until top is golden brown.
Combine all ingredients and beat 2 minutes. Place in 9 x 13 inch greased pan and bake according to directions on box. Top with topping.
Dissolve jello in boiling water, cool, stir in undrained pineapple and cranberry sauce until mixture thickens. Fold in pecans. Put into 13 x 9-inch pan. Mix softened cream cheese and sour cream until smooth. Spread over jello mixture and chill.
Combine cucumbers, onion and salt in large bowl. Let stand 2 hours, then drain well. Add sugar and vinegar. Stir well to mix. Pour over mixture in glass or plastic containers and freeze. To serve, just thaw. The pickles will be crispy and tasty.
Cut ribs in serving pieces; place meaty side up in a large shallow pan. Sprinkle with salt. Bake in a 450° oven for 30 minutes. Combine remaining ingredients; pour over ribs. Reduce heat to 350°. Bake 45 to 60 minutes longer, basting occasionally.
Preheat oven to 300°. Grease bottom only of two 8-inch cake pans. Beat egg yolks until light lemon colored. Add salt, sugar and coffee. Beat well until smooth. Slowly add the flour and baking powder. Beat egg whites until very stiff. Fold carefully into yolk mix until no white shows. Divide batter evenly between the two prepared round pans. Smooth out if needed. Bake at 300° for 15 minutes. Then raise temperature to 375° and continue baking for 30 minutes. Cool slightly. Turn out on rack. Place one layer on cake plate.
Brown meat (may substitute stew meat). Drain fat. Add sauce or soup (may substitute any other soup like mushroom or cheese). Add vegetables. Cook noodles (any pasta) separately and add. Season to taste. Many varieties. All good and healthy. Cook until desired consistency.
Cook chicken. Remove from bones and dice. Prepare rice according to directions. Cook onion in butter until tender but not browned. Remove from heat and stir in flour. Drain mushrooms and keep liquid. Add enough chicken broth to liquid to measure 1 1/2 cups. Gradually stir in flour mixture. Add cream; cook and stir until thick. Add wild rice, mushrooms, chicken, pimento, parsley, salt and pepper. Place in 2-quart casserole. Sprinkle with almonds. Bake at 350° for 25 to 30 minutes.
Cook juice and vinegar to 238° or soft ball stage. Remove from heat. Add almond butter and cereal. Stir until mixture thickens. Drop 12 teaspoonfuls onto a lightly greased cookie sheet. While still warm, but not hardened, form each candy into a square. Chill until firm.
Layer cracker crumbs 1/4 to 1/2-inch high in a square 9-inch pan. Layer remaining ingredients as listed and bake at 350° for approximately 30 minutes.
Beat eggs and milk together. Add corn and dry ingredients; pour into buttered baking dish. Bake at 350° for about 1 hour and 10 minutes. Test with knife.
Beat pudding and milk. Add sour cream and half of Cool Whip. In a large, deep glass dish, punch bowl or salad bowl, make 2 layers with wafers, bananas and mixture. Spread rest of Cool Whip on top. Cover and refrigerate. Serves 10 -12.
Combine ingredients in a large bowl. Mix until blended, then beat at medium speed for 4 minutes. Turn batter into greased and lightly floured 10-inch tube pan. Bake in a 350° oven for 1 hour or until cake tester inserted in cake comes out clean. Cool in pan 10 minutes, then turn out onto rack and cool completely. If desired, dust with confectioners sugar before serving. Makes 16 servings.
Combine all ingredients in large bowl and mix for two minutes. Place in 2 regular loaf pans or can use five mini loaf pans (greased and floured). Bake at 350° for one hour (regular loaf) and 45 minutes for mini loaves.
Dissolve 2 packages yeast, water, 1 teaspoon sugar and 1 tablespoon flour to make a thin paste. Let rise. Scald milk. Let shortening, margarine and Crisco melt in milk to lukewarm. Add to rest of ingredients. Knead and let rise until double. Roll out and make two rectangles. Spread with melted butter and sprinkle with cinnamon and sugar. Roll up like jelly roll. Bake at 375° for 25 to 30 minutes.
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Add milk and vanilla, and mix well. Combine flour, baking powder and soda; add to creamed mixture, stirring until blended. Shape dough into 2 balls, wrap each in waxed paper and chill 4 hours.
Boil pineapple and sugar for 5 minutes. Add gelatin to water; add to pineapple, let cool. (Put in refrigerator.)
Cream the margarine, sugar, eggs, sour cream, flour and vanilla. Mix at low speed on mixer for 2 minutes. Sprinkle pecans in bottom of greased tube pan. Pour half of batter in pan, then sprinkle 2 teaspoons of sugar and cinnamon (mixed together) over batter. Add remainder of batter. Bake at 350° for 1 hour.
Mix the first 4 ingredients together well. Add the nuts and mini marshmallows to mixture, if you so desire. Fold the Cool Whip into the mixture. Freeze in mold or in a 13 x 9-inch dish. Serve frozen or lightly thawed.
Cream butter, sugar and corn syrup.	Add eggs 1 at a time, beating continually. Blend flour, salt, baking powder, nutmeg, allspice and cinnamon until smooth. Stir in brandy. Fold in cherries and nuts. Pour into 12 cup Bundt pan (very lightly greased). Microwave on High for 18 minutes, rotating a quarter turn every 4 minutes. Rest 15 to 20 minutes before loosening. Invert from pan. Glaze if desired.
Put ingredients in a large pot with 3 cups of water over low heat. Cook slowly to remove pink. Divide into 4 uncooked pie shells. Bake for 40 minutes at 350°. Freezes really well.
Dice onion, pepper, pimento and olives. Combine with corn and other ingredients in order given. Mix well. Bake in greased casserole at 350° for 1 hour.
Cook over medium heat. Stir constantly until it forms a soft ball in cool water. Remove from heat. Add 1 cup nuts (chopped) and 1 teaspoon vanilla.
Put pineapple and oranges, including juice, in a bowl; add pudding and Tang. Slice apples and bananas into mixture. Refrigerate until ready to eat. (Can also add grapes, nuts or fruit cocktail may be used.)
Mix together first 3 ingredients and spread out in 2 (9 x 13-inch) bread pans and refrigerate overnight. Cut in squares which makes eight (to pan). Then flour squares and fry until brown on each side. Then put in baking dishes or bread pans and pour soup and water. I add a little Kitchen Bouquet to make the gravy brown. Bake 1 hour at 350°.
Mix all together. To serve, put 2 teaspoons of tea mixture with 6 ounces of hot water.
Mix all ingredients. Use enough buttermilk to mix ingredients. Bake as cornbread.
Melt butter in large skillet on medium heat. Add onion. Cook and stir until tender, but not browned. Stir in vegetables, milk, soup and pepper. Bring to boil. Stir in tuna, rice and parsley. Cover. Remove from heat. Let stand 5 minutes. Garnish with almonds (optional).
Cut the meat into 3/4 inch cubes. Combine all liquid and spices, and stir. Add the meat, stir and cover. Put in refrigerator and marinate overnight. Cook over grill by placing meat on skewers, eight pieces to a skewer, and baste liberally with left-over marinade sauce. Best eaten "hot dog" style in Italian bread.
Combine first 6 ingredients. Form into 1 large or 2 small balls. Roll in pecans and parsley. Freezes well.
Mix lemon juice and browning sauce in shallow plastic or stainless steel pan. Marinate chops for several hours or overnight, turning chops occasionally. Broil chops about 25 minutes, basting often with juice. Turn once. Nice with baked potato or buttered noodles. Serves 4.
Cook brown sugar, margarine, corn syrup and salt in a saucepan for 5 minutes. Remove from heat and stir in vanilla and baking soda. Pour over popcorn, tossing well. Spread on greased baking sheet. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven. Stir while cooling. Store in airtight container.
Drain salmon; remove skin and bones. In medium saucepan, blend undiluted soup with half and half, thyme and nutmeg. Bring to boil over medium heat. Stir in small amount of sauce into egg. Add back to sauce; cook 2 minutes. Fold in green onion, pimento and salmon. Heat over low heat, about 5 minutes. Blend in lemon juice and paprika. Serve over hot rice.
Cream butter with sugar. Add cocoa and stir well. Add eggs, one at a time, beating 5 minutes after each addition at high speed. Fold in Cool Whip. Pour into cooled pie shell and chill until firm, about 2 hours. Serve each slice with a dollop of Cool Whip.
Put mustard and vinegar in blender. Add eggs and sugar. Blend at high speed until frothy. Pour into double boiler; cook and stir until mixture thickens. Makes approximately 2 cups. Keeps in refrigerator for weeks.
Use canned squash or, if fresh, boil until tender. In separate container, dilute mushroom soup with milk. Layer ingredients, starting with squash and ending with cheese. Bake at 350° for 30 minutes.
Wash and dry chicken. Mix soy sauce, 1/4 cup wine and next 5 ingredients. Pour over chicken and marinate several hours, turning occasionally. Cook onions in 4 tablespoons of butter until golden. Remove onions; remove chicken from marinade. Dry and sprinkle with flour. Brown chicken in drippings. Add onions and marinate. Cover and cook 45 minutes, uncovering pan last 15 minutes. Cook and drain rice (keep hot). Brown pineapple slices in 1 tablespoon butter.
Cream margarine and cream cheese until light and fluffy. Add sugar, one cup at a time. Add eggs, one at a time, beating between each one. Add vanilla and pinch of salt. Beat at medium speed until mixed well and very creamy. Cook in tube pan at 325° for 1 1/2 hours. Do not open oven door until done.
Bring beans to a boil. Drain and pour into casserole dish. Add soup. Slice cheese and place over soup. Top with onions. Bake at 325° for 30 to 35 minutes.
Wash off eggplant with cold water. Cut off stem. Cut and slice eggplant lengthwise into 1/4-inch slices. (You will get about 10 to 12 slices with large eggplant.) Dip slices into well beaten egg mixture, then dip into bread crumbs; shake off excess. Place eggplant slices into greased baking sheet and bake at 325° until golden brown. Remove; let cool and set aside.
Mix cucumbers and onions with salt. Add ice and let stand, covered with weighted lid for 3 hours.
Trim the excess fat off the spareribs and set aside. In a large dish, mix all the ingredients. Place the ribs into mixture and marinate overnight in the refrigerator. Turn once in a while, while they sit in the mix. Grease the wire rack in the oven to prevent the ribs from sticking (do this to the top rack). Place a pan half filled with water under the top rack. Place the ribs on the greased rack in the oven. Bake at 325° for 45 minutes. Brush ribs occasionally with the marinade sauce.
Preheat oven to 350°. Grease cookie sheet. Grind the almonds. Whip the egg whites in a large mixing bowl until stiff. Fold in the almonds and sugar. Spread the batter into 2 equal size heart shaped layers on cookie sheet. Bake for 15 minutes. Meanwhile, make the custard cream; combine the egg yolks, cream, sugar and cornstarch in the top of a double boiler. Let the custard cream cook slowly over boiling water for 10 to 15 minutes or until it thickens, stir constantly. Stir in the rum, then cool. Frost top of one layer with half the custard cream. Place the second layer on top and spread with remaining cream. Garnish with almonds.
Sieve the persimmons and add egg yolks. Beat well. Add sugar and beat again. Sift flour with salt, soda, baking powder and cinnamon. Add to persimmon mixture alternately with the buttermilk. Fold in beaten egg whites; pour into greased 2-quart dish and bake 40 to 50 minutes at 350°. Serve with whipped cream.
Slice and peel peaches, marinate in Amaretto in shallow glass bowl for 2 hours. Serve in glass dishes and sprinkle with crumbled cookies. Serves 4.
Beat eggs; add sugar, potato, sherry wine, spices and add melted butter last. Stir thoroughly. Pour into unbaked pie shell and bake at 350° until golden brown and filling is firm. Serve cold with Cool Whip or whipped cream seasoned with 1 tablespoon sherry.
Cream sugar with butter. Add eggs. Beat well. Stir in pineapple and bread. Fold into a casserole dish. Bake at 350° for 1 hour; for 1/2 hour, covered, and 1/2 hour, uncovered.
Sift dry ingredients and set aside. Beat eggs, sugar and shortening until fluffy. Add milk, dry ingredients, raisins and nuts. Mix only until moistened. Pour into a greased jelly roll pan (12 x 17-inch) or whatever will produce a 1 or 2-inch cookie. Bake for 25 to 30 minutes. Ice with a thin layer of chocolate frosting or coffee frosting while still warm. Produces a brownie-like cookie. Christmas is not complete without this one! Yield: Twenty 2-inch squares.
Combine water, soy sauce, sugar, oil, salt and liquid smoke in small bowl. Add eggs. Marinate at room temperature 2 to 3 hours, turning eggs often to keep them evenly coated. Drain. Cut into wedges. Serves 8. Can leave in sauce in refrigerator for up to 3 days.
Combine beaten egg yolks, sugar and melted margarine. Add pineapple. Beat whipped cream. Layer with vanilla wafers, like a banana pudding. Top with whipped cream. Sprinkle nuts on top. Refrigerate.
Soften cream cheese with dry jello. Add marshmallows to 2 cups hot water, then add to jello mixture.	Add pineapple and nuts. Chill until set (slightly thick).	Stir Cool Whip into mixture. May be used as salad or dessert.
Beat together the cream cheese, eggs, sugar and vanilla; set aside. Slice 1 roll of cookie dough and press into a large, greased Pyrex pan. Spread cream cheese over dough. Slice second roll of dough and cover cheese mix. Bake at 350° for about 45 minutes or until dough browns. Cut into squares when cool.