HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry beef and onions until meat loses its redness. Then add tomatoes, sauce, beans and seasonings. Cook for 1 hour or longer.
In large mixer bowl, beat peanut butter and margarine until creamy. Beat in sugars, egg, baking soda, baking powder and vanilla until well blended. Mix in flour until thoroughly combined. Form mixture into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Dip tines of fork into flour and flatten dough in a crisscross pattern. Bake at 375° for 7 to 9 minutes or until lightly browned around edges. Remove. Cool on wire racks and store in airtight container. Makes 3 dozen cookies.
Stir. Bake at 350° for 1 1/2 to 2 hours. Take cover off for last 20 minutes. Makes enough for 6 people.
Boil noodles until done (approximately 8 to 10 minutes). Prepare spinach according to package directions (or simply defrost ahead of time). Saute onion in oil until soft. Add carrots and mushrooms. Cook until crisp and tender. Stir in tomato sauce, paste, olives and oregano.
Mix and pour into baking dish. Top with bread crumbs. Bake at 350° for 2 minutes
Cook vegetables in boiling water 3 to 5 minutes (do not overcook); drain. Melt butter and pour 1/2 of butter over vegetables in pan. Cube cheese; add and toss cheese. Take rest of butter and crackers; crumble together (in bowl) and pour over vegetables. Bake at 350° for 30 to 35 minutes in a small size pan (brownie pan).
Mix the first 3 ingredients together; you may add 1 egg, if desired (with Jiffy mix only). Pour in a casserole dish (round or square),	sprayed with nonstick Pam. Using 1/4 stick of oleo, cut over the	top. Place in 375° oven, uncovered. Bake for 40 minutes or until brown on top.
Soften cream cheese at least 1/2 day. Beat softened cream cheese and powdered sugar. Add peanut butter and beat. Stir in Cool Whip. Pour into graham cracker crust and chill well, at least 1/2 day or overnight (for 9-inch pie).
Beat pudding, sugar and milk until smooth. Fold in Cool Whip. Grease 9 x 13-inch pan with oleo. Place a layer of whole crackers on bottom of pan. Top with half of pudding and then another layer of crackers. Add the rest of the pudding and finish with layer of crackers. For best flavor, make a day ahead before serving.
Mix pepper, onion and carrots; mix other ingredients. Pour over and marinate for 12	hours.	Keeps a long time in refrigerator.
Mix together all ingredients, except the lettuce should be added last or right before serving, if possible, so that it's crispy. Yummy, and it goes a long way. Serve cold.
Stir together cornstarch and 1/2 cup cold water in bowl. Mix salt and 2/3 cup water in saucepan over low heat until quite warm. Stir cornstarch mixture into salt mixture. Continue heating.
Mix pecans, butter and flour. Press into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool. Cream together Cool Whip, sugar and cream cheese. Spread over cooled crust. Chill 10 to 15 minutes. Combine milk and pudding mix. Spread over chilled cream cheese layer. Chill 10 to 15 minutes. Spread remaining Cool Whip over chocolate layer. Sprinkle with chocolate shavings and chopped nuts. Chill 3 to 4 hours before serving.
Brown ground beef and drain grease. Simmer with sauce. Boil noodles. Put meat sauce in a 9 x 13-inch pan, about 3/4 cup sauce, then put layer of noodles, then meat sauce, then half Mozzarella cheese, noodles, meat sauce, Mozzarella cheese. Top with Parmesan cheese. Bake at 350° for 40 to 50 minutes. Let set for 10 minutes before cutting.
Brown hamburger, onions and chili powder. Add tomatoes, chili beans and salt. Simmer 30 minutes.
Drain all ingredients well. Mix together the sugar, vinegar and oil; pour over vegetables. Let marinate. Stir once before serving.
Blend first 3 ingredients. Set aside after blending. Grease 9 x 12-inch pan. Cream margarine with sugar. Add eggs and beat. Add vanilla and beat. Add Bisquick and beat. Add sour cream and cream cheese. Spread 1/2 of batter in bottom of pan and then sprinkle 1/2 of sugar and cinnamon on top. Then add the balance of batter and put the rest of the sugar and cinnamon on top. Bake at 350° for 35 minutes. Mix some powdered sugar and water and drizzle on top.
Blend together well the chili sauce, brown sugar and mayonnaise and set aside. Take 1 or 2 slices chestnuts and wrap 1 half piece around and put toothpick through bacon to hold together. Lay each one on cookie sheet covered with aluminum foil. Bake at 350° for 35 to 45 minutes. Remove from cookie sheet and put in casserole. Pour sauce mixture over and bake at 350° for 30 minutes. Great for parties.
In a large saucepan, heat milk and salt. Add 1/2 cup rice. Cook until tender. Add 1/4 cup evaporated milk. Mix together 3/4 cup evaporated milk, 1/2 cup sugar, 2 eggs and vanilla. Add slowly to hot mixture. Cook until thick.
Mix berries and sugar. Place in a 9x13 pan. Mix flour, salt, shortening and water to make pie crust. Roll out and cut into strips. Lay on top of fruit. Sprinkle with cinnamon and sugar. Bake at 350 degrees for approximately 30 minutes or until crust is brown.
Precook chicken in water on top of stove with seasonings. Take out the packet of seasonings in Mrs. Grass' chicken soup and broth balls. Put in with chicken. Cook until chicken is tender. Remove chicken. Put in casserole dish. Combine cream of chicken soup and Mozzarella. Put bread crumb stuffing on top. Sprinkle a little seasoning from stuffing over bread crumbs. Cover and bake at 375° until bread starts to brown. Uncover and cook another 10 minutes.
Tear washed romaine leaves into bits and place into large bowl. Add salt, pepper and olive oil to greens (don't add more oil than is needed to coat leaves). Beat egg and add to middle of salad. Then add lemon juice and lightly mix to coat. Add cheese and croutons; mix again.
Cream together butter and Crisco. Mix in 1/4 cup milk and almond extract. Add powdered sugar and whip until smooth. Add 2 cups milk and vanilla pudding. Beat on high 3 minutes. Store in refrigerator.
Combine sugar, syrup and melted butter. Add eggs and pecans to syrup mixture, mixing thoroughly. Pour filling into pie shell. Bake at 375° for 40 to 45 minutes.
Soak grains with water at 1 cup level line (1/2 cup more water) overnight (equals 2 batches). Blend until fine in blender all except flour. Mix in the flour in a bowl. May be made into 2 rolls and wrapped in Saran Wrap and frozen. Slice 1/4-inch thick and boil in broth 45 minutes.
Take a gallon jar. Wash small cucumbers and pack into jar whole. Put a lot of fresh dill on top, middle and bottom as you fill jar with pickles. Put 1 tablespoon of pickling spice into jar. Add 6 garlic cloves unpeeled which you have sliced or pierced in several places but do not cut all the way through the clove. Add 6 ounces of white vinegar. Fill a measuring cup with tap water hot enough to dissolve the salt. To each cup of water, add 1 teaspoon salt and stir to dissolve. Pour the water into the jar, cupful by cupful, until the jar is full. Cover and leave on kitchen counter for 20 days. They are now ready to eat. Keep refrigerated.
Sift dry ingredients together. Add salad dressing and coffee. Mix with spoon until smooth. Bake at 350° for 30 minutes.
Arrange chicken breasts in a baking dish just large enough to hold them in one layer. In a bowl, combine sour cream, onion, bell pepper, lemon juice, parsley, tarragon, sage and salt and pepper to taste; spoon the mixture over the chicken and bake the dish in a preheated 375° oven for 1 hour. Serves 4.
Mix all ingredients together well. Bake at 400° for 25 minutes in 9 x 12-inch pan.
Cut bread in 5-inch slices and split slice open (down center). Melt garlic spread and butter together in pan. Spread mixture on bread. Sprinkle with cheese. Toast in 450° oven until brown. Serve hot.
Combine milk, sugar and batter in saucepan. Stir to boiling and continue to stir for 5 minutes more. Remove from heat and add your candy bars and chocolate chips. Stir in your nuts, vanilla and Marshmallow Creme. Blend your ingredients well. Pour into a lightly buttered dish and let set up, preferably 24 hours.
Combine laundry starch and boiling water. Add glycerin and coloring. Mix well.
Mix all ingredients in small bowl. Cover and refrigerate. Bring to room temperature before serving. Makes 1 1/2 cups.
Fry sausage until browned; drain and set aside. Blend margarine and flour to make paste. Add milk and heat, stirring constantly until thickened. Add sausage and corn. Pour mixture into a casserole bowl. Top with cracker crumbs. Bake at 350° for 30 minutes.
Prepare macaroni according to package directions. Drain. In a large skillet, combine ground beef, green pepper, onion and garlic salt. Cook until beef is browned and vegetables are tender. Drain. Stir in tomatoes, picante sauce, olives and salt. Add macaroni. Mix well. Heat thoroughly. Stir in cheese. Refrigerate leftovers. Makes 4 to 6 servings.
Prepare tongue by rubbing well with soda; scald and scrape. Boil until tender, remove skin, grind or chop. Add 2 apples, chopped, 1/2 cup chopped nuts, 1/2 bunch celery chopped, a little pickles chopped, mayonnaise dressing to make desired consistency. This is a fine substitute for chicken salad.
Mix ground beef, onion and celery in 5-quart casserole dish. Microwave at High (100%) until ground beef loses its pink color, 5 to 7 minutes, stirring after half of cooking time.
In a large saucepan, blend first 5 ingredients plus 1 tsp salt. Stir in 10 cups water. Cook and stir until thick and bubbly. Add lemon juice. Pack apples into hot jars, leaving 1 inch head space. Fill jars with hot syrup leaving 1/2 inch head space. Use spatula or knife to distribute syrup. Adjust lids. Process in boiling water bath. Pints-15 minutes or quarts - 20 minutes. Makes 6 quarts.
Combine cold pack cheese food and softened cream cheese, mixing until well blended. Add remaining ingredients; mix well. Mold into ball shape. Roll in nuts, if desired. Chill until firm.
Mix together shortening and sugar. Add eggs and mix well. Add rest of ingredients; mix well. Roll out. Cut and sprinkle tops with sugar. Also good frosted. Bake in 350° oven until done. The more sour the cream, the better the cookie.
Melt chocolate chips, peanut butter and oleo together and then add the cereal and chow mein noodles. Mix well; cool and coat with powdered sugar. (Shake in bag.)
Cream margarine; add sugar gradually. Add well-beaten eggs. Add soda to a little hot water to dissolve. Add half of flour which is sifted with salt. Mix well. Add nuts and mincemeat and rest of the flour. Drop by spoonfuls an inch apart on a greased cookie sheet. Bake at 350° until golden brown. Remove from oven while still soft.
Bake potatoes until soft. Mix rest of ingredients in a large bowl with an electric mixer. Cut warm potatoes in half lengthwise and scoop potatoes from shell. Add potatoes to the mixture and beat thoroughly. Spoon mixture into shells and sprinkle with paprika. These freeze fine and may be removed from freezer, warmed in oven and served on short notice. Bake 1 hour at 350°. Makes 12 servings.
Mix all three ingredients together. Place in greased loaf pan. Bake at 350° for 1 hour.
Beat sugar, eggs, margarine and vanilla for 2 minutes until smooth. Spread on your graham cracker crust already in 13 x 9-inch pan. Refrigerate crust with sugar mixture coating for about 30 to 40 minutes.
Whisk melted butter and Dijon mustard in shallow bowl. In another bowl, combine bread crumbs, Parmesan cheese, cumin, cayenne pepper, salt and pepper. Dip chicken strips into butter mixture, then into bread crumb mixture. Bake on greased baking sheet at 425° for 30 minutes. If extra crispy is desired, turn after 20 minutes.
Assemble in Dutch oven, cover tightly and cook 4 hours at 300°.
Combine cranberries, sugar and marshmallows together; let stand overnight. Add apples, pineapple, nuts and whipped cream.
Toast the bread and spread with the 2 Tbsp. butter while still hot. Arrange toast in a buttered pan and sprinkle with the raisins. Beat the eggs, add salt and all but 2 Tbsp. of sugar. Add the milk and stir to mix. Pour over the toast and let stand for 10 minutes. Press the toast down so that it soaks up most of the milk mixture. Mix the cinnamon with 2 Tbsp. of sugar and sprinkle over the top. Bake in a 350° oven about 25 minutes, until top is brown. Serves 5 or 6.
Place roast in crock-pot. Sprinkle with dry Italian dressing mix. Cook on low for about 10 to 12 hours. Halfway through cooking, add jalapeno pepper slices (to taste) and chopped celery. Remove from crock-pot and pull apart.
In a large pot, brown hamburger. Add chicken broth, water, soup mix and celery. Boil 20 minutes. Add stewed tomatoes and frozen mixed vegetables and boil 15 minutes. Add pasta and boil until pasta is done.
Mix all ingredients except chicken, put in greased baking dish. Arrange chicken on top, skin side up. Cook in 350 degree preheated oven for one hour.
Have oven at 375°. Mix thoroughly the shortening, sugar, eggs and vanilla. Sift together dry ingredients and stir in. Stir in peanuts.
Prick bottom of pie shell with fork. Bake about 5 minutes at 350°. Cook sausage in large skillet until well done. Drain well on paper towels. Place sausage in bottom of pie shell. Sprinkle with grated cheese. In a separate bowl, beat eggs, milk and seasonings with a wire whisk. Carefully pour over cheese and sausage in shell (this will be very full). Bake at 425° for 15 minutes. Lower temperature to 325° and bake for an additional 45 minutes. After removing from the oven, let set for 15 minutes before slicing. Add a tossed salad and asparagus and you have a great supper! Substitute ham, shrimp, bacon, etc. for the sausage for a change of pace.
In large mixing bowl, combine all ingredients. Mix well and bake at 325° in a greased tube pan for 20 minutes.
Prepare Jell-O according to directions on package. Add sugar and stir with Jell-O to dissolve. Use pineapple juice as part of cold liquid. Using food processor or grinder, chop cranberries, whole orange with peeling (remove seeds) and English walnuts. Add to Jell-O mixture and place in refrigerator to set for at least four hours or overnight. This will keep well for several days.
Preheat oven to 350°. Cook rice according to package directions. In a small bowl mix sour cream and chilies. In a buttered 1 1/2-quart to 2-quart baking dish alternate layers of cooked rice, Jack cheese and sour cream mixture. Sprinkle Cheddar cheese evenly over top. Bake, uncovered, until mixture is bubbly and cheese on top begins to brown, about 35 minutes.
Fry diced potatoes, then fry hamburger meat. Combine the two and serve.
Heat oil in large skillet; saute sausage, onion and garlic until meat is browned. Add mushrooms, bay leaf, salt, pepper, tomato paste, water, oregano and sugar. Bring to boil. Cover; simmer for 1 hour, stirring occasionally.
Cook vegetables in salted water until tender. Drain, but not too dry; leave a little to make vegetables juicy.
Cut up the tomatoes. Fry sausage, hamburger, onions and green pepper together. Combine all ingredients and cook for 2 hours or all day in crock-pot.
Cream the butter, oleo and sugar. Add vanilla. Sift the flour and salt together. Add 3 eggs and half of the dry ingredients to butter and sugar. Add 3 more eggs and remainder of dry ingredients. Add 2 more eggs and beat until all are well blended. Pour into greased tube pan. Bake at 275° for 1 1/4 hours, until firm.
Combine butter, sugar and sour cream. (Make sure butter is soft before mixing ingredients together.) Then combine all dry ingredients (baking powder, baking soda, flour and salt). Then add eggs, one at a time. Mix all together. In separate bowl mix chopped nuts, brown sugar and cinnamon. Using tube pan sprinkle some nut mixture on bottom and then add half cake batter, then some more nut mixture, then rest of cake batter, then rest of nut mixture on top. Bake at 350° for 45 minutes.
Beat peanut butter and oleo. Add sugar and roll into balls and refrigerate. Microwave chocolate chips and shaved wax. Using toothpicks, dip chilled peanut butter balls into somewhat cooled chocolate. Close over toothpick holes.
Chop the meat and cheeses and add 1 jar sweet cherry peppers. Mix with tomatoes, onions and shredded lettuce. (Use as many tomatoes, onion and shredded lettuce as you want.) Mix olive oil, and pepper juice and then pour over all ingredients (use your judgment on amount of liquid). Sprinkle with oregano. Serve with fresh rolls.
Mix soup and ketchup; add vinegar and sugar alternately. Stir in all the rest except oil. Add it last and mix well. It may be quite thick. Can add 2 cups water or thin as needed.
Leaving skins on, slice baked potatoes in half and arrange in 9 x 13-inch pan. Mix remaining ingredients and spread on top of potatoes. Refrigerate overnight. Bake 45 minutes at 350°.
Cream the butter until smooth. Add sugar and cream well. Add egg yolks and mix well. Whip 2 egg whites with salt until stiff peaks are formed. Add vanilla. Fold into creamed mixture. Turn into two 8-inch pie shells. Bake in a moderately hot 425° oven about 12 minutes. Now decrease heat to 300° and bake about 20 minutes longer or until a silver knife blade inserted into center comes out clean. Beat the remaining 6 egg whites with a dash of salt and cream of tartar until soft peaks form. Add the 12 tablespoons of sugar, two at a time, while continuing to beat until stiff peaks form. Beat in 1/2 teaspoon vanilla. Spread on the pies and return to 300° oven for about 15 minutes or until golden brown. Very rich.
Stir together water, lemon juice, sugar and grape juice until sugar is dissolved. Chill several hours. In container of blender, process lemon mixture and egg white 2 to 3 minutes until frothy. Serve over crushed ice. Makes 4 cups.
Mix vinegar, sugar, mustard and salt in gallon jar. Place cucumbers in jars. Pour mixture over cucumbers and seal. Let stand 3 weeks before eating.
Mix together 1/4 cup sugar, pretzels (crushed) and margarine; place in a 9 1/2 x 13-inch pan. Bake at 350° for about 8 to 10 minutes. Let crust cool. Next layer: cream cheese (softened), 1 cup sugar and Cool Whip; mix together and pour over crust.
Blend flour and nuts. In saucepan, combine sugar, syrup and butter. Bring to a boil, over moderate heat, stirring. Remove from heat. Add flour; mix gradually. Cool slightly.
Boil chicken and debone. Put chicken in 9 x 13-inch dish. Mix cream of chicken, sour cream and poppy seed together and spread on top of chicken. Crush 24 Ritz crackers and put over mixture. Sprinkle poppy seed over top. Melt margarine and pour over top. Bake 30 minutes at 350°.
Brown chicken in oil. Combine rice, salt and pepper in greased 2-quart casserole and sprinkle with onion powder. Add mushrooms and juice. Arrange chicken on top. Add bouillon and water. Dot with butter. Cover and bake at 350° for 1 hour.
Thaw the frozen crab and drain. Blend all the ingredients together except the nuts. Shape into a log or ball. Roll log or ball in the chopped pecans; refrigerate. Serve with crackers. This is a favorite of ours.
Place whole doves in broth and simmer, covered, until tender. Remove breasts and dice meat; return to broth. Blend 3 tablespoons butter with flour and sour cream. Saute breadcrumbs, vegetables, parsley and sage in 3 tablespoons butter. Combine breadcrumb mixture and thickened cream with dove meat in skillet. Season with salt and pepper. Add sherry and simmer for 25 to 30 minutes. Transfer to casserole and broil for a few minutes.
Mix all ingredients. Pour over hash brown squares. Cover with crushed corn flakes. Bake for 1 hour at 350°; covered first 1/2 hour and uncovered last 1/2 hour.
Combine orange juice, lemon juice and grenadine syrup. Pour over ice into punch bowl. Just before serving, pour ginger ale down side of bowl. Add orange (or lemon) slices and berries. Serve.
Clean catfish very well. Take slime off by rubbing salt onto fish; rinse well. Cut into serving pieces. Simmer tomatoes, onion, vinegar, water, salt and pepper until saucy consistency. Add catfish and simmer for 5 minutes. Serve hot.
Preheat the oven to 350°. Combine crumbs, salt, pepper and melted butter; mix well. Layer about 1/3 of the crumbs in a greased 1-quart baking dish. Cover with half the oysters and oyster liquor. Add half the cream. Add another third of crumbs and follow with a layer of remaining oysters, liquid and cream. Top with remaining crumbs and sprinkle with mace. Dot generously with Roquefort cheese. Bake in hot oven until oysters are cooked and top is crisp and browned, about 30 minutes.
Wash, then simmer lentils. Along with the lentils, simmer vegetables and meat for about a half hour. (This is an old Pennsylvania Dutch recipe.)
Mix all ingredients together and drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Frost when cooled.
Mix water, vinegar and salt in large kettle. Bring to a boil. Add beans. Bring to a boil and boil for 25 minutes. Pack in jars. Cover with vinegar water and seal.
Mix cream cheese with dry Ranch dressing mix. Form into a ball, sprinkle with black pepper. Serve with crackers.
Mix bananas (sliced) and pineapple. Slice large apple into chunks. Drain fruit cocktail; may add nuts, marshmallows or coconut. Combine with fresh strawberries or 2 packages frozen.
Combine all ingredients and bake in a covered casserole dish at 350° for 50 minutes to 1 hour.
Drain cherries, reserving juice to make liquid. Place liquid in saucepan and add cherries, cinnamon and sugar and simmer gently for 7 minutes. Blend flour with 3 tablespoons water until smooth; add 3 tablespoons more water to thin and stir into soup. Bring to a boil, stirring constantly, until thickened. Chill. Stir in cream and wine when cool.
Make cake as directions on box. Bake in a 13 x 9-inch pan. While cake is still hot pour over pineapple with juice over cake. Refrigerate until quite cold.
Mix ingredients, except boiling water and soda, together all at once. Add the boiling water and soda; blend well. Pour into greased 8 x 8-inch pan. Bake at 350° for 20 to 30 minutes.
Mix everything together and bake in a well-greased and floured pan, lined with heavy paper. Bake at 300° for 4 hours.
Do not drain vegetables. Heat all in crock-pot or on top of stove in pot. Serve with crackers or cornbread. Delicious.
Cream shortening and sugar; beat in 1 egg at a time. Sift flour with soda and salt. Add alternately with milk and orange juice. Add orange rind, vanilla, dates and nuts. Bake at 325° in tube pan 1 hour or until done. Put topping on cake slowly while hot.
Cream sugar and butter, add eggs, one at a time. Add vanilla and pecans. Pour in pie shells. Bake in 325° oven 45 minutes until center is firm.
Add water to onion soup mix. Mix with ground chuck. Shape into 12 patties; wrap separately and freeze. Thaw when ready to use.
Coat one cob of popcorn with butter until all cracks are filled between kernels. Place cob upright on ends inside a brown bag. Fold top over one time only, causing cob to stand upright inside the bag.
Put dry ingredients in bowl. Heat margarine, cocoa and Coke to boiling. Pour over flour; add eggs, vanilla and buttermilk. Beat until smooth. Add marshmallows and nuts. Pour into 9 x 13-inch pan and bake at 350° for about 45 minutes.
Heat oven to 375°. Grease or spray a 9 x 13 pan.
Empty cake mix into bowl with flour. Mix eggs, oil and water together. Add to cake mix. Mix until well blended. Shape into balls the size of walnuts. Place on ungreased baking sheets. Flatten slightly with fingers. Bake at 375° for 10 minutes. This recipe can also make drop cookie. Add anything such as chips, nuts, raisins, coconut, etc.
Cream butter, shortening and sugar together. Add eggs, beating after each one. Add vanilla. Sift flour, salt, baking powder and cocoa together. Add flour mixture alternately with milk. Bake 80 minutes in a 325° oven.
Preheat oven to 350°. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 350° for 12 to 15 minutes. Makes about 5 dozen cookies.