HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo in an 8 x 8-inch pan in microwave. In a saucepan, bring fruit, 1 cup sugar and cinnamon to a boil. Mix flour, sugar, baking powder and milk. Drizzle over oleo. Pour fruit on top. Do not stir! Bake at 350° for 30 minutes.
Prepare small meatballs of hamburger. Fry meatballs until done. Drain well. Place in crock-pot. Pour all 4 cans of soup into a large bowl. Add 2 envelopes of dried onion soup. Mix well, then add this mixture to meatballs. With a large spoon, turn this mixture into meatballs until it is mixed well and meatballs are coated with mixture. Cook on high for 1 1/2 hours. Then cook for 1 1/2 hours on low.
Combine all the ingredients. Mix well. Pour in 9 x 13-inch pan. Bake at 350° for 30 minutes.
In small bowl, combine sugar, milk and pudding mix. Beat slowly with rotary beater on lowest speed, about 1 minute. Fold in whipped topping and spread on cooled cake immediately. Refrigerate. Makes 4 cups or covers 2 (9-inch) layers.
Preheat oven to 225°. In open roasting pan, melt margarine in oven. Stir in brown sugar and maple extract. Gradually add cereals and nuts if desired, stirring until all pieces are evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight container.
Bring sugar and water to boil and let cool. Mix with lemonade, orange juice and pineapple juice. Add bananas. To one quart of liquid add 1 quart of ginger ale or strawberry soda.
In saucepan, combine cranberries, figs and honey. Cook, covered, over low heat for 15 minutes or until cranberries pop. Stir often. Stir in vanilla.
Simmer heavy cream and butter and greens in pan very slowly until it cooks off a bit. Add ham; simmer a bit more. A great addition, if you are so inclined, is a touch of cognac, during the simmering process. Add your cooked tortellini or ravioli and mix in a good handful of fresh Parmesan or similar grating cheese.
Heat salsa in pan. Add cheese and onion. Heat until cheese melts. Serve with tortilla chips.
Saute onions and peppers in margarine. Add cheese and milk. Reduce heat. Stir over low heat until cheese is melted. Add chicken and olives; mix. Dip tortillas in hot oil and drain on paper towels. Place at least 1/4 cup chicken mixture in tortilla; roll up. Place seam side down in pan. You can melt more cheese to pour over top. Bake at 350° for 15 minutes.
Sift dry ingredients together. Blend shortening into flour as you would when making biscuits, working until they resemble corn meal. Beat egg yolks and add milk. Beat together thoroughly. Add dry ingredients and beat only until the two are blended. Fold in stiffly beaten egg whites. Bake until light goes out on waffle iron. Makes 4 servings.
Break eggs into bowl; add vanilla, liquor, baking powder and salt. Add flour, a little at a time, to mixture. Mix by hand until dough gets like a pie dough. Let stand in cool place for 15 minutes. Roll dough out very thin. Cut into strips and cut hole in center; pull one end through to make a tie. Fry in deep hot lard. Drain lard off as it becomes too brown. Drain cookies on paper towel. Sprinkle with powdered sugar.
Spread each slice of bread with mayonnaise. Top with cucumber slice and generous dab of horseradish sauce. Garnish with 1/2 stuffed olive, stuffing side up. Makes 30.
Keep popped popcorn warm in low oven. Combine the brown sugar, butter and syrup and boil 5 minutes. Remove from heat and add cream of tartar, soda and salt. Pour over popped corn; mix and place in large roasting pan. Bake at 200° for 1 hour.
Cook the sweet potatoes; mash with mixer. Add the vanilla, eggs, sugar and melted margarine. Put in casserole dish.
Sprinkle chicken with garlic salt and salt to taste. Roll in flour until covered and place in deep pan and pour 1/2 cup chicken broth and add remainder of broth and bake 30 more minutes or until tender and brown. Bake in 300° oven.
Cook and drain sausage. Separate dough into 8 triangles, with points to the center of a 12-inch greased pizza pan. Press seams to form a crust. Sprinkle sausage over dough, then hash browns and Cheddar cheese. Beat eggs, milk, salt and pepper and pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan and return to oven for 5 minutes.
Fry up ground beef, pour off fat. Add onions and bell peppers and 3/4 cup of cheese. Mix well. Place small amount of meat mixture into each tortilla and roll up and set aside. Mix soups and pour over rolled tortillas. Top with rest of grated cheese. Bake at 350° for 25 or 30 minutes until hot.
Mix all ingredients together, form into loaf. Crease down center and add the rest of tomatoes from can (no juice). Bake 1 1/2 hours at 350°. Serves 8.
Boil giblets until tender. Remove and save water for stock. Chop liver and giblets. Add oil to skillet and brown ground pork and gizzards about 6 minutes. Add seasoning, onion, celery, garlic and bell pepper; stir thoroughly. Add butter and simmer for about 10 minutes. Add stock. Add rice, livers, green onions and parsley. Stir and simmer 5 minutes. Cover and lower heat to the lowest heat. Cook until rice is fluffy. Enjoy! Ca Cest Bon.
Preheat oven to 350°. Generously grease Bundt pan and press chopped nuts and candied cherries on bottom and sides of pan. Combine cake mix, butter, nutmeg, eggs, egg nog and rum flavoring. Beat until smooth for 5 minutes. Pour into pan and bake 45 to 50 minutes, until cake tests done with toothpick. Cool 10 minutes and invert on dish (cake plate). Dust with powdered sugar, if desired or make a glaze with powdered sugar and milk but don't make glaze real thin.
Put hash browns in a greased baking dish. Combine soups and milk and pour over hash browns. Stir together. Lay cheese slices on top of mixture. Bake at 350° for one hour.
Cut up chicken and boil for 15 minutes. Bake cornbread. Cut up onions; crumble up cornbread. Take up chicken and use the broth. Put cornbread in pan. Pour broth over and put in onions. Sprinkle in sage. Bake for 45 minutes. Cut up eggs and place around dressing. Put sliced celery around dressing.
Cook, bone and chunk chicken. Saute diced celery and onion in melted margarine. Add soup, broth and mushrooms. Season with salt, plenty of pepper and Tabasco, if desired. Add chicken and simmer. Pour over cooked spaghetti in 9 x 13-inch casserole. May be kept in refrigerator a day or so. Can be frozen. Heat in 325° oven until bubbly hot. Top with cheese and heat until melted.
Preheat oven to 375°. Combine all ingredients, except rolls and egg. Mix well. Separate rolls into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto one end of each rectangle. Fold dough in half over mixture; press edges to seal. Place on ungreased cookie sheet; brush with beaten egg. Bake at 375° for 13 to 18 minutes, or until golden brown. Serves 4.
Brown bacon until crisp. Remove from pan and drain on paper towel. Brown beef and onion. Mix rest of ingredients and put in large casserole. Bake 45 minutes at 350°.
Saute onion and garlic in oil for a few minutes. Stir in beef and saute until done. Drain off fat. Stir in tomatoes and tomato sauce, water, kidney beans (drained) and all seasonings. Cover and cook over low or simmer in crock-pot.
Brown ground beef with onion and green pepper. Drain grease. Stir in pepperoni and sauce. Add noodles. Warm on stove until cheese melts. Serves 6.
Combine garbanzos, pinto beans, green beans, onion and celery. Combine vinegar, sugar, oil, salt and pepper in small bowl. Mix well. Pour over vegetables and toss. Cover and chill 4 hours.
Grate or mince beets. In casserole or other container with a cover, mix beets with remaining ingredients. Cover; store in refrigerator for at least 1 day before serving. Makes about 2 cups.
Mix potatoes, eggs, sugar and cream in mixer. If marshmallows are used, melt with butter on low heat. Mix together and beat until smooth. Pour in baking dish.
Wash and drain cucumbers. Place in jars; also place fresh dill and grape leaves in jar (2 or 3 leaves per quart). Bring to boil vinegar, water and salt and pour over cucumbers; seal while hot.
Cook eggs, sugar, milk and vinegar until just starts to boil. Remove from heat and cool. Add mayonnaise, mustard and celery seed. Stir and mix with potatoes and a small onion.
Heat oven to 350°. Spread deboned pork loin. Sprinkle with salt, pepper and marjoram. Roll and tie securely. Rub lightly with more marjoram. Sprinkle with garlic salt. Top with a few dabs of butter. Place on sheet of foil on an open pan. Bake, uncovered, about 2 1/2 to 3 hours, until tender. (To avoid excessive browning, cover loosely with foil the first 2 hours; uncover the last hour.) Last hour, you can add halved potatoes alongside meat, turning after 30 minutes. Makes 10 to 12 servings.
Mix shortening, peanut butter, sugars and egg together. Mix flour, baking powder, soda and salt together. Stir both together and blend well. Heat oven to 375°. Roll dough into balls the size of walnuts. Place 3 inches apart and flatten. Bake 10 to 12 minutes.
Heat oven to 400°. Prepare any flavor batter from cake mix batter for cupcakes. Pour batter into flat-bottomed waffle ice cream cones, filling only 1/2 full. Set onto baking pan and bake 15 to 18 minutes. Cool, frost and decorate.
Put the meat into a large saucepan with all ingredients except cabbage. Cover with cold water and bring to the boil; then skim off any scum. Cover and simmer very gently for 3/4 hour, then put in cabbage, trimmed and cut into quarters. Leave a little of the stump on, as this adds flavor. Cook meat for 30 minutes per pound and serve on dish, surrounded with cabbage. (The dry mustard powder always makes the beef tender and moist).
Combine first 3 ingredients. Put into 9 x 13-inch pan. Bake at 350° for 20 minutes. While baking, combine next 5 ingredients. Pour over baked crust and bake 30 to 35 minutes longer. Cool. Sprinkle with powdered sugar and cut into squares.
Dilute soup with water. Combine all ingredients in large casserole dish. Cover tightly and bake at 275° for 5 hours.
Stir together first 3 ingredients. In a large bowl, beat eggs, sugar and vanilla until thick. Combine milk, melted butter and melted chocolate. Add flour mixture and milk mixture alternately to egg mixture. Beat until just blended after each addition. Cover and chill 2 hours. On lightly floured surface, roll dough to 1/2-inch thickness. Cut with doughnut cutter. Fry in deep fat at 375° for about 1 minute per side, turning once.
Grease a glass 13 x 9-inch baking dish. Spread pineapple and its juice as the first layer. For the second layer, spread the pie filling. The third layer, sprinkle dry cake mix. The fourth layer, slice and lay the butter pats on top of the dry cake mix. The fifth layer, sprinkle finely chopped pecans over mix and butter pats. Cover with foil and bake 45 minutes to 1 hour at 350° to 375° according to your oven. Should be lightly browned, but not dry is the best.
Mix all ingredients well. Make an attractive ring mold of orange juice or lemonade, adding seasonal fruits for garnish.
In small bowl, combine butter, chives, garlic and 1/4 teaspoon each salt and pepper; mix until blended. Spoon onto plastic wrap; shape into 2 inch squares. Freeze 30 minutes. With melt mallet, pound chicken to 1/4 inch thickness; sprinkle with lemon juice. Cut butter into 8 pieces. Place one in center of each chicken breast half. Fold short sides of each chicken piece over butter; roll up starting at one long side to cover butter completely. Secure with several short wooden toothpicks. On large plate combine crumbs, thyme and remaining salt and pepper. On another plate, place flour. In bowl, with fork, beat egg with water. Coat chicken first with flour, shaking off excess, then with egg and then with crumb mixture. In nonstick skillet heat half the oil over medium heat. Place half the prepared chicken breasts, seam side up, in pan. Saute 5 to 6 minutes on each side, until cooked through. Remove to paper towels to drain; repeat with remaining oil and chicken. Remove picks. Serve.
Cook noodles and drain. Saute chuck until brown. Stir in tomato sauce. Remove from heat. Combine cottage cheese and next 4 ingredients. In a 2-quart casserole dish, spread half of the noodles. Cover noodles with cheese mixture. Layer rest of noodles over cheese mixture. Pour melted butter over noodles, then layer tomato-meat sauce. Bake at 375° for 45 minutes. Serves 6.
In large bowl combine cake mix, one egg, margarine and 2 tsp pumpkin pie spice. Mix on low speed. Press into greased 10 x 13 baking dish.
Mix first 5 ingredients in large bowl. Mix next 5 ingredients and pour over turkey/fruit mixture. Top with almonds. Add 2 cups rice to make this stretch.
Mix everything together well. Store in tightly sealed container. Use 2 teaspoons per cup and add boiling water before serving.
On the bottom of a 9 x 13-inch pan, cover with taco Doritos chips. Put ground beef in skillet; fry. Drain grease. Take dry enchilada mix and add to hamburger. Add water and refried beans. Simmer until thick. Pour over taco chips in pan. Add grated Cheddar cheese over hamburger mixture. Pour mild taco sauce over cheese. Bake, uncovered, for 30 minutes at 350°.
Combine onion soup mix with sour cream and add the eggs. Mix in with beef and sprinkle in bread crumbs. Shape into loaf and bake in loaf pan. Put 2 strips of bacon on top and bake in oven at 500° (preheated), turning heat down to 375° and bake for 1 hour. Serve with fresh mushroom sauce on your meat loaf.
Slice okra and dip in evaporated milk. Roll in meal and deep fry in medium-hot oil. Cook small amount at a time.
Beat eggs. Add butter and sugar. Add pineapple. Pour over bread. Stir a little. Put in a casserole. Bake at 375° for 50 minutes. Tastes great with ham.
Place apples in buttered glass pie dish; sprinkle with orange juice. Combine sugar, flour, cinnamon and nutmeg. Cut margarine into sugar mixture. Sprinkle over apples. Bake at 375° for 45 to 50 minutes or until done. The little ones love this one!
Dissolve gelatin in hot water. Combine cranberries and sugar. Stir into hot gelatin mixture. Cool. Add apples and celery. Pour into large mold or individual molds. Place in refrigerator until congealed. Unmold. Serve with mayonnaise and a garnish of lettuce leaves, if desired.
First, saute onions and celery. Using an egg slicer, slice the eggs, setting aside 6 to 8 of the nice slices for garnish. Set aside 2 to 3 slices of bacon for garnishing and chop the remaining bacon slices. Set aside paprika and bread crumbs for garnishing.
Brown first 4 ingredients together; add remaining ingredients. Cook, covered, in a 300° oven for 2 hours.
Butter baking dish. Toast bread and butter. Cut bread into squares. Beat eggs and add milk, sugar, salt and vanilla. Pour over bread and let stand for 10 minutes. Sprinkle top with sugar and cinnamon. Bake in 350° oven for 25 to 30 minutes.
Mix together very well. Roll into meatballs the size of walnuts. Cook in spaghetti sauce or bake in oven at 350° for 20 to 30 minutes.
Mix egg yolks, vegetable oil, milk, salt, sugar, food coloring and self-rising flour until batter is right consistency. Fold in stiffly beaten egg whites to batter. Cook in slightly buttered electric skillet.
Soak mushrooms	in water; cut into strips when soft. Cut pork and chicken into pieces (chop suey pieces). Slice shrimp into thirds. To about 4 quarts of boiling water, add a dash of salt and a teaspoon of vegetable oil. Add noodles; cook until done, stirring at least	every 5 minutes so they don't stick to pot. Rinse noodles under cold water; drain. Brown pork with garlic in	a wok.	When liquid from meat has evaporated, brown meat in its oil	for half a minute. Add dried mushrooms and 4 tablespoons of patis and stir.	Add a little water; simmer until liquid evaporates again.
Mix together all ingredients. Pour into 2 baked pie shells. Bake 350° for 30 minutes.
*Nestea with lemon may be substituted; just omit 1/2 cup lemon juice.
Place all ingredients in blender. Blend on high speed for 20 seconds. Place mixture in saucepan. Cook on medium heat, stirring constantly until thick and smooth. Pour into baked pie shell.
Combine all ingredients except tomato sauce. Put in a loaf pan. Spread tomato sauce on top. Bake at 350° for 1 1/4 hours.
Mix all ingredients together and pour into casserole. Bake in a 350° oven for 30 to 35 minutes.
Cook potatoes, covered in salted water until fork tender, about 40 minutes. Peel warm potatoes and slice. Meanwhile, in large skillet, cook bacon; remove all fat except 1/4 cup. Stir flour into fat in skillet. Add sugar, butter, salt, pepper, vinegar and 1 cup water. Bring to a boil, stirring. Remove from heat; add sour cream. Add potatoes, onion and half of bacon; toss gently. Sprinkle with rest of bacon and parsley. Good served warm or cold.
Heat chili sauce and jelly until jelly melts. Add mustard. Simmer 10 minutes. Add cocktail wieners, or cut regular hot dogs in 1-inch pieces.
Trim crusts from bread. With rolling pin, roll bread as thin as possible. With electric mixer, mix thoroughly the grated Cheddar cheese, softened cream cheese and egg. Spread mixture on bread. Put 1 asparagus spear on each slice of bread and roll up. (One can of asparagus spears yields about 15 to 22 spears.) Roll each in melted butter. Freeze! While frozen, slice in thirds and bake until crisp, for approximately 30 minutes at 350°.
Crumble sausage in a skillet. Fry until completely done and drain. Layer the bottom of a 13x9 inch baking dish with the sausage. Scramble the eggs. Layer sausage and eggs. Top eggs with a layer of shredded cheese. Finally, top it off with a layer of the Bisquick. (Note: To fix Bisquick layer, follow the recipe for biscuits.) Place in oven and bake at 350° until top layer is golden brown.
Wash chicken. Remove excess fat. Mix lemon juice, salt, pepper, celery salt, garlic powder and Italian seasoning together. Place chicken in a dish and pour mixture over breast halves. Marinate at least 1 hour.
Cook noodles and combine all ingredients. Bake for 2 hours in a 300° oven. Put crushed potato chips on top before baking.
Bake cake according to package directions. Crumble 3 to 4 grapefruit sections and add to frosting. Spread on cooled cake. Garnish top with remaining grapefruit sections and cherries. Store in refrigerator.
Condiments needed: Guacamole salad, salsa, shredded lettuce, shredded cheese, sour cream and jalapenos.
Mix all ingredients together and pour into casserole dish. Bake at 350° for 45 minutes or until golden brown.
Cut cucumbers in half crosswise; remove centers with a spoon. Chill cucumbers until crisp and firm. Combine remaining ingredients; pack in cucumbers firmly.
Peel and slice cucumbers and onion. Cover with water and add salt. Let stand about 1 hour. Pour off water. Mix mayonnaise, sugar and vinegar. Add seed. Pour over cucumbers and onion; mix well.
Mix all ingredients in large casserole dish. Cover and bake 40 to 60 minutes (or until rice is done) at 350°.
Arrange chicken pieces, skin side up (or remove skin) in shallow baking pan. Combine remaining ingredients. Bake at 350° for 1 hour, basting every 15 minutes. Serve with rice. Makes 4 servings.
Mix pudding with milk, fold in large Cool Whip. Line bottom of 13 x 9-inch pan with graham crackers. Spread 1/2 of mixture over grahams. Cover with another layer of grahams. Spread remaining mixture over that and top with graham crackers and frost with chocolate frosting. Refrigerate at least 4 hours.
Cook ribs in a 350° oven for 1 1/4 hours. Pour off fat and mix all other ingredients and pour over ribs. Baste and cook 40 to 50 minutes.
Simple, fun Halloween treat that children can make in a jiffy. Cover 2 cookie sheets with wax	paper.	Arrange the pretzel sticks into 6 groups of 8 on the wax paper. Shape to resemble spokes of a wheel.	Cut each block of candy coating in half. Place in microwavable glass dish	and cook on High for 2 minutes. Stir until smooth, getting out all lumps. Spoon a small amount of melted candy into the middle of each group of pretzels. Spoon a	thin stream of candy around in circles to form the strands of the webs. Refrigerate for 15 minutes. Remove for wax paper.
Cook and stir ground beef, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain off all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 1 hour, or until mixture is the consistency of spaghetti sauce.
Wash cranberries in cold water. Drain. In large glass bowl mix cranberries with sugar and cinnamon. Cover bowl with plastic wrap. Microwave at High setting 4 minutes. Stir, recover and microwave for 3 more minutes.
Dissolve jello in boiling water. Add cranberry sauce; stir to dissolve. Add crushed pineapple and juice. Mix well. Add nuts. Mix again. Pour into mold and set in refrigerator to jell. When ready to serve, mix together cream cheese (room temperature and creamed) and sour cream. Spread over top of the unmolded jello.
Mix ingredients and stir well. Add to clean cucumbers in crock and cover. Weight cover down.
Mix green pepper, small carrot, celery, sweet pickles, onions, radishes, salt, pepper, sugar and pickle juice in mixing bowl. Add small cubes of potatoes to bowl. Stir and mix with other ingredients. Add one chopped or diced hard-boiled egg. Stir. Add mustard, stir and mix with long prong fork and big spoon. Add mayonnaise as directed. Stir with fork and big spoon. Add dry leaves for decoration if desired. Cover and chill overnight.
Cook chili as directed on package; then add remaining ingredients. Cook until cheese is melted. Stir often because it will stick. Serve over Fritos. This makes a big pot.
Spray an 11 x 7 x 1 1/2-inch pan with Pam. Preheat oven to 375°. Divide all ingredients into 3 parts. Arrange 1 layer of potatoes with salt and pepper to taste, mince garlic, cheese and soup. Repeat all ingredients to make three layers. Bake in a 375° oven for 90 minutes.
Wash vegetables. Drain well. Cut into bite-size pieces. Add raisins, onions, bacon and seeds. Cream sugar, mayonnaise, sour cream and vinegar. Mix well and refrigerate until ready to eat.
Mix in order as given. Knead on a floured board (surface). Let rise. Punch down. Divide and bake in 2 loaf pans or may be baked in a Bundt pan. Let the dough rise in pans before baking. Bake at 350° for 40 to 45 minutes until done and brown. Butter tops.
Drain all beans, except Campbell's. Before adding bacon, crumble it. Add bacon and stir well. Bake at 350° for 35 minutes.
Roll the dough into a circle, then you bake for 1/2 hour at 375°. Then you put the tomato sauce, the Mozzarella cheese on top and the pepperoni. Then you bake it again for 15 minutes at 300° because the dough may start to burn. And then you eat it.
Soak chili in vodka 24 hours. Combine cream, butter and tomatoes in saucepan. Simmer until reduced by 1/3, about 12 minutes. Cook pasta to medium firmness. Drain well. Add to sauce. Boil 1 minute, stirring constantly, about 3 minutes. Mix in cheese and parsley. Serve immediately.
Stir together gelatin, hot water and sugar. Add cream cheese. Beat with an electric mixer while hot, until thoroughly mixed. Chill mixture until practically set. Fold in pineapple, oranges and mixed topping. Pour into an oiled 13 x 9 x 2-inch dish. Chill until set. Cut into squares to serve. Yields 12 to 15 servings.
Mix 1/2 can onion rings with drained vegetables, soup and milk. Top with rest of onion rings and grated cheese. Bake in medium oven until heated through.
Cook noodles. Mix with sauce and seasoning. Top with cheese. Bake at 400° for 20 minutes.
Sift flour, granulated sugar and baking soda together. Add fruit cocktail and eggs. Mix and put in 9 x 13-inch pan. Sprinkle brown sugar and nuts on top and bake at 350° for about 40 minutes. Can be served plain with whipped cream, ice cream or "thin" cornstarch pudding.
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.