HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 400°. Grease 9-inch pie pan. Separate dough into 10 biscuits. Press 6 biscuits over bottom and up the sides of the pie pan to form crust. Cut the other 4 biscuits into quarters and set aside. Brown ground beef and onion until thoroughly cooked; drain. Add ketchup, mustard, salt and pepper. Heat until bubbly. Spoon into biscuit-lined pan. Arrange cheese slices on top of beef mixture. Place biscuit quarters, point side down, around the edge of the pie pan. Bake at 400° for 15 to 17 minutes or until biscuits are golden brown.
Trim fat from steak and slice in thin, 2-inch strips. Coat with flour and brown with onion and garlic in the oil. Stir in water, tomato sauce, vinegar, horseradish, mustard and seasonings. Cover and simmer until tender, stirring occasionally, scraping bottom of pan. Add water as needed. Serve over noodles or with mashed potatoes. Makes 5-6 servings.
Saturate apples in lemon juice. Remove from juice. Add peanut butter and bacon. Spread on bread.
Mix all. Cut out center of Vienna loaf of bread. Cut center into bite-size pieces. Place dip in center of bread. Place center pieces around loaf.
Cream first 4 ingredients together. Add flour, cream of tartar, soda and salt. Shape into 1-inch balls. Roll in sugar and cinnamon. Bake on ungreased cookie sheet for 8 to 10 minutes at 400°.
Drain canned lima beans and save liquid. Cut bacon into small pieces. Stir all ingredients together. Add more bean liquid if needed. Lay several more bacon strips across top of beans. Bake 1 hour 15 minutes at 350°.
Boil roast in water that covers it (to which has been added cloves and sliced onion) until pork is cooked thoroughly.	Let cool in liquid and then remove all fat; chop up the pork. (This can be done ahead and stored in the refrigerator.) Put pork in crock-pot with barbecue sauce and chopped onion. Cover and cook in crock-pot 2 to 3 hours (until onion is done) on high or on low for	4 hours or more. Serve in large buns with coleslaw or pickles.
Cook squash and onions in salted water 5 minutes and drain well. Cook green peppers and meat until meat is no longer pink. Stir in rice. Blend eggs, soup, sour cream and seasonings. Stir into meat mixture. Fold in squash.
Melt butter in large saucepan. Put in apples and cook. Mix brown sugar and flour. Sprinkle over apples. May need about 1/4 cup of water added. When apples are beginning to get done, pour into a deep dish pie shell. Top with 1/2 stick of butter, 2/3 cup flour and 2/3 cup sugar. Mix sugar and flour, then work in butter to make crumbly. Sprinkle over pie and bake for a short while until topping is brown. You may add pecans in topping.
Beat eggs until light	and add oil, sugar, vanilla and zucchini; mix well. Add sifted dry ingredients; mix well. Spray each jar with Pam.	Fill jars just a little past half full with batter. Bake at 325° for 1 hour. Have lids hot. Take jars out one at a time. Wipe the top real well and put caps on. Go to next jar. Do not worry if they are higher than jar, just push down with lid. These will seal and last up to 5 years. They are moist and no freezer burn taste. You can do this with any kind of bread or cake.
Brown in little oil, meat, onion and garlic. Stir in tomato sauce, oregano and chili powder. Grease a good sized casserole and alternate layers of meat, beans and corn chips, ending with corn chips. Bake it covered at 350° for 45 minutes. Uncover it and bake 10 minutes more. Put shredded lettuce and finely chopped onion on top before serving.
Cream sugar and oleo together with 3 beaten eggs. Add large can crushed pineapple (drained well) to mixture. Remove crust from bread; break into pieces and add to mixture. Add evaporated milk. Mix well and put in buttered casserole. Bake at 350° for about 1 hour, until top is brown.
Mix all ingredients together except fruit. Mix well, then add fruit. Bake at 350 degrees for 30 - 40 minutes.
In large bowl, cream together 2/3 cup margarine, sugar and salt until light and fluffy. Beat in egg, then 1 teaspoon vanilla. Blend in flour, one cup at a time. Cover and chill 1 hour. Preheat oven to 375°. Divide dough in half. On lightly floured board, roll out each half to 1/8-inch thickness. With a 2 1/4-inch fluted-edge cookie cutter, cut dough into rounds. With a 1/2-inch round cutter, cut out centers from half of rounds. Place on greased cookie sheets. Bake 8 to 10 minutes or until light brown. Cool on racks.
Heat oven to 350°. Mix cookie mix (dry), oil, water and egg with spoon until dough forms. Press in ungreased square pan, 8 x 8 x 2 inches. Bake 20 to 25 minutes or just until set. Cool completely. Mix frosting and marshmallows; spread over bars. Sprinkle with peanuts. Cut into about 2 inch squares.
Cook noodles according to package directions; drain. Brown beef and onion in a large skillet. Drain. Stir in spaghetti sauce, garlic salt and oregano; boil. Preheat oven to 350°. Layer 1/3 noodles, 1/3 sauce and 1/3 cottage, Mozzarella and Parmesan cheeses in a 2-quart buttered rectangular baking dish. Repeat twice. Bake 45 minutes or until hot and bubbly. Let stand 10 minutes before cutting. How about doing two and freeze one. Serves 6 to 8.
Saute chopped onions in margarine until soft. Add hot dog pennies and saute for 2 minutes. Add soups and water and blend gently to get lumps out. Add seasonings. Enjoy!
In a large saucepan, mix sugar and water and bring to a boil. Boil 3 minutes and remove from heat. Add tea bags or loose tea. Cover with a tight-fitting lid and let tea steep overnight or until syrup is cold. Pour through a fine strainer and store in refrigerator. Makes about 2 quarts.
Grease a 9 x 13 x 2-inch pan. Cook beef and onion in skillet until brown. Drain. Stir in soup, vegetables and milk.
Mash 1 pint strawberries. Cook slowly with cornstarch and sugar until thick and clear. Bake pie crust. Slice 1 pint strawberries into crust; top with cooked mixture. Chill. Top with whipped cream before serving.
Preheat oven to 300 degrees. Mix sugar, eggs, oil and flavoring; mix well. Sift flour and soda together and mix. Add apples and pecans. Bake in a pan for 30 minutes, or until cake comes from side of the pan.
Preheat oven to 400°. Grease a baking sheet. Put oats, flour and salt into a mixing bowl and stir with a fork to blend. Cut in margarine and cinnamon. Rub mix together until coarse bits form. Stir in the water and mix. Gather the dough and place on lightly floured board. Knead about 6 times. Divide the dough in half and pat each half into a circle about 1/4-inch thick. Cut each circle into pie shaped wedges. Place wedges on greased cookie sheet 1/2-inch apart. Bake about 20 minutes or until lightly colored.
In a glass pie plate, melt butter for 30 seconds on High. Add Worcestershire sauce. Mix well. Toss pecans into mixture to coat. Microwave for 4 to 6 minutes on High, stirring twice. Sprinkle lightly with salt and cayenne pepper.
Place pie crusts in freezer. Put softened ice cream, lemonade concentrate and 3/4 of the whipped topping into a large bowl. Stir until blended. (I used my mixer to blend it together.) Spread 1/2 of mixture in each pie crust. Top each with remaining whipped topping. Freeze just until topping is firm, then cover airtight with foil or plastic wrap. Freeze 4 hours or until firm. Serve garnished with lemon slices and mint.
Combine sugar, corn syrup, water and salt in buttered, heavy 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Then cook, without stirring, to hard-ball stage, 250°. Remove from heat. Beat egg whites in large bowl of mixer until soft peaks form. Gradually add gelatin, beating until stiff peaks form. Slowly pour in syrup, beating constantly at high speed. Continue beating until mixture begins to lose its gloss. Stir in chopped nuts Drop from teaspoon onto waxed paper or into small paper muffin liners. Makes about 4 dozen medium-sized pieces of candy.
Brown meat and garlic in frying pan until done. When brown, add a glass of water. Brown celery, pepper, garlic and onions in frying pan with butter and some oil to keep from burning. Add meat; using large pot, add the season in the mixture, also 1/4 pound cheese. If dry, add more tomato sauce and water, if needed. Cook slowly for 2 to 3 hours.
Brown and drain chopped meat. Combine carrots, celery, onion and garlic. Add packages for brown gravy. Simmer 1 hour or until vegetables are tender. Add salt and pepper to taste. The last 15 to 20 minutes, add sour cream. Stir to creamy mixture. Serve over rice, mashed potatoes or noodles.
In a bowl, break up cookies into quarter size. Reserve a few whole ones for decorations on top of salad. Add all remaining ingredients. Blend with spatula. Place whole cookies on top. Chill until ready to serve.
Thaw broccoli and squeeze dry. In a 2-quart casserole dish, combine vegetable soup mix, sour cream, broccoli and 3/4 cup Cheddar cheese until smooth. Top with remaining Cheddar cheese. Bake in a 350° oven for 30 minutes, or until bubbly. Makes about 3 cups.
Crumble cornbread and toasted bread in greased cooking pan. Add stuffing mix; set aside. In saucepan, cook onion and celery in water until veggies are done. Beat eggs; add cool turkey drippings, poultry seasoning, sage and salt to taste. Add to bread mixture and toss. If not moist, add more drippings. Consistency should be similar to stiff cornbread mixture. Bake at 350° for 30 to 45 minutes until brown.
Spray skillet with no stick cooking spray. Brown chops over medium-high heat on both sides. Turn heat to medium-low and add salsa. Cook on medium-low for 10 minutes. Serve over cooked rice.
Combine first 5 ingredients; mix well. Combine egg, oil and strawberries; add to dry ingredients, mixing well. Pour batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. Freezes well.
Mix together the marmalade, shortening, egg, salt, nutmeg and vanilla. Mix in the flour a little at a time and the raisins and walnuts last. Drop from a tablespoon on a greased cookie sheet. Bake in a 350-375° oven until tester is clean when withdrawn from a cookie.
Cover ham with water. Bring to a boil, turn down, simmer for 1 hour. Remove meat. Add beans and potatoes. Cut meat into bite-size pieces and return to broth. When beans and potatoes are cooked, soup is done, about 1 hour.
Use 1 cup boiling water to dissolve cinnamon drops. Dissolve remaining water and Jell-O and add well dissolved drops. Let cool. Add remaining ingredients. When about half set, stir well and refrigerate.
Preheat the oven to 350°. Butter a 2-quart casserole dish. Melt the butter in a skillet and cook the onion over medium heat until soft. In a small bowl, mix the eggs and sour cream, then add the onion, cheese and ham. Add salt to taste. Put the noodles in the casserole. Then add the sauce and toss gently. Bake for 45 minutes.
Put first five ingredients in punch bowl. Stir until sugar is dissolved. Add ginger ale. Add ice block or mold.
Combine all ingredients, except chocolate and flour. Add flour slowly. When dough is pliable, press out on ungreased cookie sheet. Bake at 350° for 15 minutes. When done, and while very hot, lay the chocolate bars on top, or sprinkle with the chocolate chips. Spread chocolate across dough as it melts. Let cool before cutting into serving pieces.
Beat eggs until light. Add sugar and shortening. Blend well. Sift dry ingredients together. Add dates, nuts and vanilla. Blend well. Pour into greased shallow cake pan. Bake at 325° about 25 minutes. Cut into bars. Roll in confectioners sugar. Makes about 24.
Fry meat, potatoes, onion and garlic together until done. Drain off fat. Stir in cinnamon, salt, pepper and carrots.
Drain oranges and fruit cocktail. Add all can fruit in bowl. Sprinkle vanilla pudding on top. Stir. Add Cool Whip. Garnish with maraschino cherries and chopped walnuts on top.
Place mashed tamales in a deep dish. Top with chili and minced onion. Mix corn chips and cheese; sprinkle over all. Sprinkle with chopped tomato and onion. Bake at 375° for 40 minutes.
Crumble cookies in food processor until they resemble dirt. Layer 1/2 of the cookies in pan of flowerpot. Blend cream cheese, margarine and powdered sugar until light. Add vanilla and fold in Cool Whip.
In a large saucepan, combine sugar, margarine and milk. Bring to a full boil. Boil 5 minutes. Remove from heat and add marshmallow cream, peanut butter and vanilla. Mix well. Pour into a buttered 9 x 13 glass dish. Cool.
Place meat, stuffing mix, salt and pepper in a large bowl, combine stewed tomatoes and Worcestershire sauce in blender or food processor. Whirl until tomatoes are crushed. Add to meat mixture and mix lightly. Press into loaf pan and brush with catsup before baking, if desired. Bake for 45 minutes to an hour at 350°.
Mix as listed. Alternate flour and Sun-Drop until well mixed. Bake at 350° for 1 hour and 15 minutes.
Mix all ingredients, except pineapple and frosting. Pour into 9 x 13-inch pan and bake at 350° for 45 minutes. After you take the cake out of oven, pour pineapple and juice all over cake, then let it cool about 10 minutes. Spread vanilla frosting over top. Serve from pan.
Boil chicken; debone and chop. Saute vegetables with parsley and add seasonings, then add soups and mayonnaise. Mix well. Boil noodles in chicken broth. Drain and pour noodles into Pam sprayed casserole dish. Add chicken/soup mixture to noodles and top with cheese. Bake at 350° for 30 minutes, covered.
Mix together cocoa or chocolate and melted butter. Add eggs and stir. Add sugar and salt and mix. Fold in flour; add vanilla. Drop by 1/2 teaspoon for each cookie in waffle iron. Bake for 60 seconds and remove from waffle iron with a fork. Frost with frosting.
Beat eggs, half and half, salt and mustard together. Put cubed bread into 9 x 13-inch pan. Sprinkle sausage over top, pour eggs over and add cheese to top. Let sit overnight. Bake at 350° for 40 to 50 minutes. Cool 5 to 10 minutes before serving.
Peel and slice apples. Mix together the apple juice, sweeteners, margarine and cornstarch. Cook until thick. Pour over apples and mix well. Pour apples into 1 Pet Ritz pie shell and top with cinnamon. Bake at 375° until done.
Melt oleo in 9 x 13-inch cake pan. Put ingredients in pan in order they come. Cover with foil and bake for 1 hour at 350°.
Place all ingredients in 1-quart saucepan. Stir over moderate heat until butter is melted. Reduce heat and continue to stir until sugar is dissolved (about 5 minutes). Serve immediately.
Dissolve the Jell-O in 1 1/2 cups hot water. Add in the dissolved Knox gelatine. Add the raspberry sherbet and lemon juice. Chop the cranberry sauce into pea size pieces and add to the mix. Pour into a circle mold and refrigerate for 2 days.
Grease sheet cake pan. Spread coconut over the crushed pineapple. Spread cherry pie filling over coconut. Sprinkle dry cake mix over pie filling. Top with nuts and pats of butter.
Heat oven to 375°. Place sliced apples in an 8 x 8 x 2-inch greased pan or baking dish. Blend remaining ingredients until mixture is crumbly. Spread the mixture over the apples. Bake in oven 30 to 35 minutes or until apples are tender and the topping is golden brown.
Combine all ingredients except pork. Rub into pork loin and marinate 3 to 4 hours. Roast in a 350° oven on rack for 25 minutes. Turn over and bake 25 minutes more. Serve with Chinese style hot mustard and sesame seed.
Put on crust in bottom of a 9-inch pie pan. Combine sugar, flour and cinnamon. Toss with berries. Pour into pie shell. Dot with butter. Cover with top crust. Brush lightly with milk. Slit crust with knife. Bake at 425° for 35 minutes or until brown and bubbly. Serve while warm.
Mix well in large bowl. Pour into greased Pyrex deep dish, 10-inch preferably. Bake at 350° for 1 hour or until brown around edges.
Shred cabbage. Add sugar, vinegar and olive oil; toss. Taste and adjust if desired. Add next 3 ingredients. Mix well and chill.
*Can use 1/2 whole wheat flour and 1/2 enriched, but not all whole wheat, too heavy.
Prepare cake as directed. Pour into two round cake pans. Bake as directed. Cool cake 10 minutes. Remove cake from pans. Cool completely. Place cake layer with top side up back into two clean pans. Poke holes in each layer with a fork. Pour one cup boiling water in raspberry Jell-O. Pour 1 cup boiling water in lime Jell-O. Put raspberry Jell-O slowly over 1 layer, lime Jell-O over other layer. Might be best to spoon Jell-O on cake layers. Refrigerate 3 to 4 hours. Dip in warm water to get cake out. Frost one layer; put other on top. Frost. Refrigerate until ready to use.
Mix ingredients; cool at least 2 hours. Roll into balls the size of walnuts. Dip in powdered sugar. Bake 10 to 12 minutes at 375°.
Dice sausage; boil sausage while paring potatoes (about 1/2 hour). Dice potatoes; cook with sausage until potatoes are done (about 15 minutes). Add corn and beans; heat to boiling. Serve.
Browned, drained and chopped bacon or browned and drained ground beef can also be added, if desired. Bake in a 350° oven for 40 minutes or can be baked in crock-pot.
Cream the butter and add the sugar, creaming while adding. Add eggs and milk. Add dry ingredients which have been sifted together. Add the vanilla. Drop by teaspoonfuls on a well-greased baking sheet. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Cook chicken and garlic in olive oil in a Dutch oven over medium heat until chicken is browned, turning once. Add tomato paste and next 7 ingredients. Cook, uncovered, over low heat for 1 hour or until chicken is tender. Serve over pasta. Sprinkle with Parmesan cheese. Yields 6 servings.
Mix by hand flour, eggs, sugar, vanilla, soda, walnuts and undrained pineapple. Bake in greased 9 x 13-inch pan for 35 minutes at 350°.
Mix cake mix, pudding, 4 beaten eggs, cooking oil and 7-Up. Bake in a greased and slightly-floured (13 x 9 x 2-inch) pan at 375° for 40 to 45 minutes or until brown. Let cool.
Mix all ingredients and marinate fish fillets for 20 minutes or longer.	Bake or broil as usual.
Cream the oil and sugar together. Add the egg; beat until light. Blend in the vanilla and applesauce. Stir the two flours, baking powder, baking soda, cinnamon, cloves, oatmeal and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375° for 10 minutes. Cool on a wire rack. Yields 24 cookies.
Mix all ingredients except oil in blender. Turn on low; slowly add oil. Blend 5 minutes. Store in refrigerator. Makes 1 1/3 cups.
Mix ingredients together. Spoon onto slightly greased cookie sheet and flatten slightly with a fork. Bake at 350° until brown.
Wash and slice tomatoes in wedges. Combine the vinegar, water and salt; bring to a boil (keep hot but not boiling). Pack tomatoes into warm jars with garlic, dill and bay leaf. Add liquid to 1/4 inch below tops of jars. Clean rims and put on lids with caps; do not seal tightly. Process for 15 to 20 minutes. Remove from boiling bath and let cool.
Soften yeast in warm water. Combine in saucepan the cottage cheese, sugar, onion and butter. Place in mixer, dill seed, soda, eggs and softened yeast. Add flour to form stiff dough. First addition of flour, use mixer on low speed. Add cottage cheese mixture to mixer; beat well until batter cleans sides of bowl. Cover and let rise in warm place until double in bulk, 50 to 60 minutes. Stir down dough. Form and turn in 2 well-greased loaf pans. Poke holes with fork in dough. This makes a very stiff dough when baked. Bake at 350° for 35 minutes. Turn out on towel. Butter and sprinkle top with kosher salt.
Put rice in 10-inch dish. Add salt and water. Lay pork chops over rice and sprinkle with dry soup mix. Cover with foil and bake at 350° for 1 1/2 hours.
Cook bacon until well done and crisp. Crumble. Add drippings and chopped onions to rest of ingredients. This may be served hot or cold.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add dry ingredients with 1 cup buttermilk alternately. Stir in vanilla. Pour in boiling water all at once and stir until combined. Bake in 3 layers at 350° for 30 minutes or sheet cake for 45 minutes. Top with favorite frosting.
Heat milk to scalding. Pour into large bowl; add sugar, butter and salt. Stir well until sugar is dissolved. Set aside to cool to 130°.
Mix all ingredients in a buttered casserole dish. Bake at 350° for about 20 minutes or until hot throughout.
Combine broth and tomato sauce in a large pan. Bring to a slow boil. Add rice. Cook until rice is done, then add cheese.
Dissolve jello in 1 cup boiling water. Put in blender with cream cheese. Drain pears and blend. Chill until thickened. Mix Dream Whip and fold in. Refrigerate.
Beat eggs well, add sugar and Bisquick; mix well. Add pecans and pour into a 9 x 13-inch well-greased and floured pan. Bake at 325° for 30 to 35 minutes. Let cool and cut into squares.
Combine the first 2 ingredients; mix well. Add milk; stir. Pour mixture into a lightly greased, shallow 2-quart casserole. Dot with butter. Spoon peaches over batter; do not stir. Bake at 350° for 50 to 60 minutes or until browned.
Heat Karo syrup and sugar; add peanut butter. Cook and stir until this gets real hot. Do not boil. Take off heat and mix Rice Krispies. Coat real good. By the time you get it all coated you will be able to roll out in small balls.
In large bowl, cut 2 tablespoons shortening into flour until mixture resembles corn meal. Gradually stir in water until crumbly dough forms. Press dough together with hands. Knead about 5 minutes on lightly floured surface. Cover; let rest 5 minutes. Prepare Ground Beef Filling; keep warm. Cut dough in 12 equal pieces; shape each into a ball. Flatten and roll each into 9-inch circles. In deep fat fryer, heat remaining 5 cups shortening to 370°. Cook one at a time, turning once, until golden.
Cream butter, gradually add sugar; add eggs and beat well. Stir dry ingredients together. Add alternately with applesauce. Stir in raisins and nuts. Put in greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes or until done. Cool in pan. Serve with Cool Whip or lemon sauce.
Heat canned yams in syrup for about 5 minutes, then drain. Place in mixing bowl. Add butter and milk; mash. Add raisins; mix. Place in greased baking dish; top with marshmallows. Bake in oven at 400° for 10 to 15 minutes, or until brown. Serves 7.
Cream sugar and butter. Stir in eggs and molasses. Add vinegar and beat well. Sift together dry ingredients. Stir in and mix well. Chill overnight. Place 1 small ball on cookie sheet, flatten with palm to make head. Roll another ball into a straight rope for arms. Roll another ball into a rope and then curve it for legs and body. Bake at 350° for 10 minutes. Garnish with nuts or raisins before baking. Continue with this shaping process until greased cookie sheet is full, but leave adequate space for cookie to spread.
Mix all together and stir. Put in a casserole dish and bake 1 hour at 350°.
Crust: Mix 1 stick margarine and graham cracker crumbs and press into a square pan.
Mix jello, sugar and boiling water until jello dissolves. Add juices and cold water. Freeze for 24 hours.
Sift together flour, baking soda and salt. Set aside. In a large bowl beat butter, sugars, egg, milk and vanilla. Beat in flour mixture (slowly) alternating with oil. Stir in cereal and chips.
Make crust. Mix pudding mix according to directions on box. After crust is cooled, place a thin coat of pudding on bottom. Slice in banana. Keep layering. Spread Cool Whip (which is at room temperature) on top. Garnish with walnuts.
Wash beets. Leave 2 inches of stem and tap root. Cover with boiling water. Cook until done. Peel and cut off tap root. Combine all ingredients except beets. Simmer 15 minutes. Pack beets into hot jars, leaving 1/2-inch at top of jar. Cut large beets into smaller pieces. Remove cinnamon. Bring liquid to boil. Pour boiling hot over beets, leaving 1/2-inch space. Process jars 30 minutes in boiling water bath.
Toss stuffing mix with half can of the soup, the chicken broth and beaten eggs. Spread mixture in an 11 x 7 x 1 1/2-inch baking pan. Top with the cooked chicken or turkey. Combine remaining half can of soup with milk and pimiento; pour over all. Cover with foil. Bake at 350° until set, about 45 minutes. Serves 6 to 8.