HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Combine ground beef and egg in a large bowl and mix well. Add bread crumbs, onion, 1/2 cup ketchup, milk, onion soup mix, 2 tablespoons Worcestershire sauce, salt and black pepper; mix well. Shape into 4 individual loaves and place in a 15 x 10 baking dish.
Preheat oven to 350°. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; mix well and add to sugar mixture. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown (do not overbake). Cool 1 minute on cookie sheet before removing to wire rack. Makes about 4 dozen.
The night before serving, mix drained pineapple (save juice) with marshmallows. Let chill overnight in refrigerator. In small saucepan, add juice, sugar, flour, egg and vinegar; heat to boil. Cool; let stand overnight in refrigerator, too.
Slice squash, onion and mushrooms. Chop tomatoes. Lay out on a large piece of heavy-duty foil. Cut butter in pieces and scatter over vegetables. Fold over foil and seal well. Cook on barbecue grill for 15 to 20 minutes, turning several times.
Soften cream cheese in mixer bowl; beat with electric beater. Beat in Cheddar cheese and next 8 ingredients until mixture is creamy. Stir in parsley and pimiento. Cover and refrigerate until firm enough to handle. Shape into a ball and coat evenly with the chopped nuts. Wrap in moisture/waterproof paper and refrigerate until ready to serve.
Cover bottom of jelly roll pan with crescent rolls. Pinch seams together. Bake at 350° until lightly browned, 8 to 10 minutes; let cool. Beat cream cheese, salad dressing and Hidden Valley Ranch mix until smooth; spread on crust; mix vegetables in bowl and sprinkle on top. Refrigerate.
Chop and sear onions, peppers and garlic in olive oil. Brown hamburger and Italian sausage. Combine with onions, peppers and garlic. Add remaining ingredients and simmer for 4 hours. You may add more water as needed. Will serve approximately 50 people.
Mash strawberries until liquified. Dissolve sugar in water and add berries. Boil for 1 minute and leave to cool. It should be like jelly. Mix with more strawberries and add whipped cream and stiffly beaten egg white. Serves approximately 4 to 5.
Cover meat and spices with 1 inch water in skillet; simmer until cooked. Add potatoes and enough bread crumbs to soak up grease. Put in pie crust. Cover with top crust; bake until crust is nicely browned. This will make 2 pies. Bake in oven at 375°. These freeze well.
Layer cherry pie filling, pineapple with juice and dry cake mix in a 9 x 13-inch baking dish. Drizzle with margarine. Sprinkle coconut and pecans over top. Bake at 325° for about 1 hour. It may not need quite an hour.
Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat. Shake off excess.
Cream butter and sugar. Add flour and eggs. Mix the buttermilk and lemon extract with mixture. Pour into unbaked pie shell. Bake for 45 minutes at 350° or until set.
Cook salt pork or bacon and onions until onions are golden brown. Remove the onions and set them aside. Put into the pan the round steak in 2-inch cubes. Brown well. Sprinkle with flour, salt, pepper, marjoram and thyme. Stir and add red wine and bouillon or water.
Cut bread into 1/2 inch slices. Coat both sides with cooking spray and place on a baking sheet. Broil four inches from heat for one minute or until cheese melts.
Mix unmade pudding with pineapple and juice. Add marshmallows and softened cream cheese. Dissolve gelatin in 1 tablespoon cold water and 2 tablespoons hot water. Add to mixture. Fold in Cool Whip and pecans. Chill for 1 hour.
Sprinkle peaches with lemon juice. Cream 3/4 cup sugar with butter. Sift flour with baking powder and salt. Add with milk to sugar mixture to form stiff batter. Spread peaches in buttered 8 x 10 x 12-inch baking dish. Spread batter over peaches. Combine cornstarch and remaining sugar; sprinkle over top of batter. Pour boiling water over all. Bake at 350° for about 1 hour. Serve warm with whipped cream or ice cream.
Be careful in your selection. Do not choose while still green. Some wives insist on keeping them in a pickle; others are constantly getting them in hot water. This makes husbands, sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, sweetening well with love and seasoning them with kisses. Spice them up with a dash of play. Keep warm with a steady diet of devotion and serving the Lord together. Thus prepared they will keep for years.
Saute garlic and onions in oil. In a casserole, combine all ingredients and simmer 35 to 45 minutes. Uncover and continue cooking until most of the liquid is absorbed. Serve warm or cold.
Seed and grind peppers fine, using rubber gloves. Mix peppers, sugar, vinegar and lemon juice in a large pot. Bring to a boil. Remove from heat and cool 5 minutes. Add Certo; mix thoroughly. Let stand a few minutes; stir again. Pour into sterilized jars. Yields about 12 baby food jars.
Cut up dates, nuts and candy in small bowl; mix with 1/2 cup flour (not part of 3 1/2 cups flour in recipe). Cream margarine and sugar. Add eggs, 2 at a time, beating well after each addition. Add buttermilk; mix well. Add flour and soda; beat well. Fold in the first 3 ingredients, then coconut. Bake in greased and floured pan for 3 hours at 250°.
Melt the first 3 ingredients in bowl with hot water. Add cold water to bring liquid to good warm temperature. Add 4 cups bread flour; sprinkle dry yeast over it. Stir with wire whisk. Add wheat flour; stir with big spoon. Add more bread flour; knead until dough pulls away from bowl and is no longer sticky. Grease top; cover with plastic wrapper. Let rise 1/2 hour. Punch down; let rise 1 hour. Shape into loaves. Put in pans; let rise rounded above top of pan. Bake in a hot oven for 25 minutes. Adjust oven so they'll be golden brown in that length of time. Put in plastic bags while still slightly warm.
You can make as much or as little as you want. For a small amount, beat one egg into a small bowl. Add 1 cup milk; stir together. Break crackers into pieces and add to egg and milk mixture until liquid is absorbed by the crackers. Melt shortening in skillet; spread crackers and egg mixture over the bottom of skillet. It will look like one large pancake. Brown one side and then flip and brown the other side. Can be eaten with butter, syrup or ketchup.
You will need 1 medium bowl for mixing, 2 medium bowls for cookies and 1 large bowl.
Mix crushed crumbs, powdered sugar and oleo in 9 x 12 x 2-inch pan for crust. In mixer, beat eggs, 1/2 cup sugar and cream cheese until blended. Pour into crust and bake 20 minutes at 325°. Drain the blueberries. Cook juice with cornstarch and 1/2 cup sugar until thick. Mix in blueberries; let cool. Put in crust on top of cheese mixture. Cool well. When ready to serve, spread whipped cream on top and cut into squares. Refrigerate leftovers.
Rub chicken breasts with 3/4 teaspoon salt. Brown chicken in a 12-inch skillet in oil over medium-high heat. Arrange chicken in a 3-quart baking dish. Drain all but 2 tablespoons drippings from skillet. Add green onion to drippings and saut until tender. Stir in flour. Gradually stir in milk and water until smooth. Stir in ketchup, rosemary, bouillon and 3/4 teaspoon salt. Cook, stirring constantly, until mixture thickens slightly. Pour over chicken. Bake, covered, at 350° for 30 minutes. Stir in artichoke hearts and green beans. Bake 20 more minutes or until chicken is tender.
Toss first 4 ingredients together and then fold in sliced, peeled apples. Place in a pie shell and dot with 6 small dots of butter. Put on top crust. Place slits in top and sprinkle top with cinnamon sugar. Bake at 450° for 5 minutes, then at 350° for 45 to 60 minutes.
Cream butter, sugar and eggs. Mix flour, baking powder and salt together. Add flour mixture and milk to creamed mixture. Beat well at medium speed. Fold in blueberries. Pile high in muffin tins. Sprinkle sugar over top and bake in preheated oven at 375° for 25 to 30 minutes. Cool about 20 minutes before removing from pan. Makes 1 dozen.
Melt margarine in skillet. Add onion and garlic. Cook until tender. Add sage, red pepper, cayenne pepper, black pepper and salt. Set to one side.
Drain juice from cherries; add sugar, red hots and cornstarch. Cook until candy has melted and mixture is thick and clear. Add cherries. Remove from heat. Pour into 8 x 8-inch casserole dish. Put cinnamon rolls on top of cherry mixture. Bake 20 minutes at 375°. Put icing on top when done.
Bring to a boil in a heavy saucepan. Allow to cook until thick, stirring occasionally. Serve over pancakes, ice cream, etc.
In a large bowl, thaw and crumble hash brown patties. Prepare bacon in large skillet over medium heat. Remove bacon from skillet; reserve drippings in same skillet. Using a wire whisk, stir flour into bacon drippings until smooth. Add sugar, vinegar, water, salt, pepper and celery seed. Stir mixture until well blended. Continue heating over medium heat until mixture boils and thickens. Add onions and crumbled bacon to mixture. Pour mixture over crumbled hash brown patties. Stir to blend all ingredients. Make ahead and refrigerate to allow flavors to blend. Makes 8 servings.
Cut meat into 1/4 x 2-inch strips. Mix flour with the salt. Toss meat with mixture. Heat butter in heavy frying pan. Add garlic and onion. Saute until garlic is lightly browned. Spoon out and reserve. Add meat to same pan, a few pieces at a time. Brown quickly and keep pieces as separate as possible to prevent stewing the meat. When all meat is browned, return onion and garlic to pan. Sprinkle with paprika and pepper. Blend well. Fold in sour cream. Heat slowly; do not boil. Serve over hot buttered noodles. Garnish with parsley and buttered sauteed mushroom caps.
Melt butter and cool. Beat together all ingredients. Grease 2 cookie sheets. Spoon batter, making a loaf- 2 loaves each sheet. Bake at 375° for 15 minutes. Remove from oven and slice loaves on the diagonal. Lay slices on side and put back to brown to a golden color. Turn cookies over and repeat - just check them as ovens vary.
Spray large baking pan with Pam or grease pan. Place chicken in pan skin side up or skinless. Combine all ingredients and pour over chicken. Cover pan with foil. Bake at 350° for 1 hour, basting several times. Uncover and cook for 10 minutes to brown. Serve over white rice.
Mix all ingredients together. Add 2 or 3 teaspoons to a cup of hot water for a nice drink on a cold day.
Blend together cooked beef, dry onion soup mix and cream of mushroom soup. Add water, rice and chopped onion. Preheat oven to 350°. Bake covered for 1 hour. Remove cover, sprinkle cheese on top. Broil a few minutes until cheese melts.
Dissolve yeast in warm water. Let stand 5 minutes. Combine yeast mixture, margarine and flour in large bowl; mix well. Stir in egg and sugar. (Mixture will be a very soft batter.) Cover and refrigerate batter overnight.
Remove skin from boned chicken and cut into julienne strips. Set aside. Melt butter in a large saute pan. Add garlic and green onion and saute until tender. Add chicken and mushrooms and cook until chicken loses its pinkness.
Layer 1: Combine flour, butter and 1 cup pecans. Put into pan for crust. Bake for 10 to 15 minutes at 350°.
Stack 5 slices of bread alternately (1 wheat, 1 white and so on), filling with one or more spreads. Trim off crust. Wrap stack in plastic wrap; chill at least 2 hours. Cut stack into 6 (1/2-inch) slices; cut each slice into halves for a total of 12 sandwiches. Place on tray and serve. About 1 1/2 cups filling will spread 5 dozen sandwiches.
Butter bottom of baking dish. Place in chicken breasts. Mix soup and milk. Heat slightly. Add rice and mix well. Pour over chicken. Bake at 350°, covered, for 1 hour; uncovered for 15 minutes.
Brown hamburg and onion. Cook vegetables before mixing. Hot dogs (raw) can be added, too. Add salt, pepper and seasoned salt to taste. Mix all ingredients; pour into casserole. Bake 1 hour at 300° to 325°.
Combine soup and enchilada sauce. Dip tortillas in hot oil to soften, a few seconds on each side. Top each tortilla with 1 heaping tablespoonful of chicken, 1 spoon of cheese and 1 spoon of soup mixture; roll up. Place seam side down in large baking dish. Pour remaining sauce over and top with remaining sauce. Bake at 350° (preheated oven) for 25 to 30 minutes. For added spice, cook chicken, using spicy taco mix and water before adding to tortillas.
Cook broccoli according to package directions. Arrange in bottom of greased, shallow casserole (9 x 13-inch). Layer chicken on top of broccoli.
Melt butter in a 9 x 13-inch pan. Sprinkle the graham cracker crumbs evenly over bottom of pan. Add a layer of each of the remaining ingredients. Bake at 350° for 30 to 35 minutes. Remove from oven; cut into squares. Cover loosely. When completely cool, cut again and remove from pan. Keep covered.
Combine flour, paprika and pepper in a plastic bag. Add chicken and shake to coat. In a skillet, brown chicken in margarine. Remove from pan. In the same skillet add remaining ingredients and simmer 3 minutes. Return chicken to pan and simmer 20 minutes covered until tender.
Cream sugar and shortening and add eggs one at a time. Mix flour, baking powder and salt together. Add flour mixture alternately with milk. Add flavorings. Bake at 350° for 1 1/2 hours.
Cook and stir hamburger, pork sausage, onion and garlic until meat is brown; drain. Stir in tomatoes (with liquid), corn, olives, chili powder and salt. Heat to boiling. Pour into ungreased baking dish, 9 x 9 x 2-inch or 12 x 7 1/2 x 2-inch, or a 2-quart casserole dish.
Brown ground beef and onion; drain. Mix Ro-Tel with soup. Crush tortillas slightly. Layer all ingredients in a 2-quart casserole dish. Begin and end with chips. Bake, uncovered, at 350° for 20 minutes, or until bubbly.
Mix rice, soup, Cheez Whiz and Worcestershire sauce, then add broccoli and chicken. Keep about 2 tablespoons soup to spread over top. Bake 30 to 40 minutes at 350°.
Mix salt and baking powder with flour. Mix sugar, butter, milk and vanilla together. Add milk and flour alternately in several steps. Bake in preheated oven at 325° for 45 minutes.
Mix melted shortening, molasses and sugar until smooth. Add buttermilk and sifted flour, salt, ginger and soda. Add extract. Mix to a smooth, stiff dough and chill until firm. Roll out on lightly floured surface. Place on greased baking sheet and bake 10 minutes in a 350° oven.
Mix in a quart microwave dish the oleo, sugar, salt and Karo. Cook on full power until it bubbles, then cook for 2 minutes (a total of 4 minutes). Add the baking soda. Stir well until mixed and frothy. Pour over corn in the bag and shake vigorously.
Sprinkle chicken with pepper; saute in butter until breasts are cooked through and nicely browned, turning frequently. Remove to a serving dish. Add shallots to pan and cook briefly. Add mushrooms and cook for 2 minutes, stirring frequently. Add cognac and cream; cook down over high heat for 5 minutes. Add any drippings from chicken in serving dish. Stir and pour over chicken. Delicious!!
Cream together shortening, sugar and egg; set aside. Sift together flour, baking powder, soda, cinnamon, ginger and salt. Gradually blend dry ingredients into shortening mixture. Add persimmon pulp, vanilla and nuts; mix to a stiff dough. Pour into greased 9 x 5-inch loaf pan and set aside for 20 minutes. Heat oven	to 375° and cook 50 minutes to 1 hour or until toothpick comes out clean.
Boil carrots for 8 minutes. Drain pineapple; reserve juice. Cut pineapple into quarters.
Mix potatoes, onion, celery, carrots, parsley, boullion cubes, water, salt, and pepper into a large pot. Bring to a boil, then cover and let cook on med. to low heat until tender (about 8 minutes). Mix flour and 1/2 c. milk until well blended. Add to pot of vegetables and mix well. Add 3 c. milk and Velveeta cheese. Stir until cheese is melted and serve hot.
Drain fruits, add water if needed to make 2 cups juice. Bring to a boil. Dissolve jello with juice. Add fruit. Let congeal in a 9 x 12-inch dish.
Mix pink lemonade, orange juice, pineapple, strawberries, cherries, water, sugar and bananas together in a large container. Freeze. Can be frozen in smaller containers for family use. Take our of freezer 1 hour before serving. Break up with a spoon and serve in small glass bowls. Makes about 20 to 24 (1/2 cup) servings.
Mix vegetables, salt and pepper. Heat oil in skillet or kettle. Add vegetables. Cover and cook for 8 or 9 minutes. Do not overcook. Should be crisp.
Mix together for crust. Press into a 9 x 13-inch dish. Put in freezer for 1 hour. Remove from freezer and put 1/2 gallon ice cream on top. Freeze.
Combine first 5 ingredients. Spread mustard on pork chops. Press pork chops into bread crumb mixture. Broil on rack 5 to 6 minutes.
In skillet, cook beef and onion until meat is browned; drain off fat. Stir in vegetables, mushrooms, herbs and seasonings. Cook, uncovered, for 15 minutes, stirring occasionally. Turn into rectangular baking dish. Use electric mixer or blender to blend together eggs, cheese, yogurt and 1/4 teaspoon salt until smooth. Pour over meat. Bake at 350° for 15 to 20 minutes. Serves 6 to 8.
Peel and cube potatoes and chop onion. In a large soup kettle, place 1 cube butter on medium heat and melt. Add potatoes and onion. Saute 3 to 5 minutes. Fill pot 1/2 full with water and boil.
Sift flour. Add sugar, soda, baking powder, salt and spices into large bowl. Beat eggs, oil and pumpkin. Add to sifted dry ingredients, stirring until just moistened. Fold in nuts. Turn into greased 8 x 4-inch or 9 x 5-inch pans. Bake at 375°. Serves 4.
Bake cake according to package directions. Combine 1/2 cup of strawberry glaze with water. Blend well. Set aside. Spread remaining glaze over top of cooled cake. Alternate diagonal rows of Cool Whip. Put whole strawberry on top of glazed cake. Carefully spoon glaze and water mixture over tops of strawberries. Chill until ready to serve.
While cooking the broccoli, saute the celery, green peppers, onions and garlic until soft in a stick of margarine. Cook rice as usual; add mushroom soup and Cheez Whiz. Mix well. Combine everything; mix thoroughly and place in a casserole dish. Bake, covered, for 20 minutes at 350°. Bake an additional 10 minutes, uncovered. Serves 10 to 12 people. Nice dish for Thanksgiving or Christmas dinner.
In a large salad bowl, layer lettuce, celery, green beans, eggs, green pepper, onion rings and peas in order given. Spread mayonnaise over the top. Sprinkle with cheese. Cover well and let stand overnight.
Mix all ingredients together, except cheese. Place in flat casserole dish. Top with cheese. Bake 1 hour at 350°. Makes 6 servings.
Heat oven to 375°. Cream shortening and milk at medium speed. Add sugars. Gradually beat in egg and vanilla. Combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in white chocolate and nuts. Drop by level tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 8 minutes. Makes 5 dozen 2-inch cookies.
Cream butter. Add sugar gradually and beat thoroughly. Sift flour; measure and add salt and baking powder. Sift again. Add sifted dry ingredients alternately with milk and flavoring. Beat thoroughly after each addition. Fold in stiffly beaten egg whites. Grease and flour 2 (9-inch) cake pans. Take a spoon and put a white ring of batter along outside edge of cake pans. To the remaining batter, add chocolate chips and red food coloring. Stir with spoon to mix. Pour red mixture into middle of cake pan. Spread with spoon to touch white ring. Bake at 350° for 30 to 35 minutes. Cool. Frost with favorite white icing with green food coloring added.
Stir all ingredients together in a large bowl. Pour into greased tube or Bundt pan. Bake at 350° for 1 hour or less. Set aside to cool completely in pan on rack. Needs no icing.
Saute in oil until soft the onion, carrots, pepper, zucchini and celery stalk. Add tomato sauce and mushrooms. Season with salt and pepper and oregano and garlic salt. Simmer 1 hour. Oil large baking dish. Arrange in the dish 2 pounds of cod, halibut. Pour the mixture over them. Bake 1 hour at 350°.
Boil chicken breasts and debone. Mix together soups and Veg-All vegetables. Put deboned chicken in with soup and vegetable mixture. Pour into 1 pie crust. Dot with butter, salt and pepper. Place second pie crust on top. Prick crust with fork all over. Bake at 350° for approximately 30 to 45 minutes until pie crust is lightly brown.
Heat oven to 350. Lightly grease 13 x 9 inch pan. In a large bowl, combine all base ingredients at low speed until crumbly. Reserve 1 1/2 cups of the crumb mixture. Press remaining crumb mixture in bottom of greased pan.
Grease a 9 x 13-inch pan. Mix together coconut and pecans and spread over bottom of pan. Mix cake mix as directed on box. Pour over nuts and coconut. Mix together margarine, powdered sugar and cream cheese, beating until smooth. Drop by tablespoons on top of batter, but not too close to edge. Bake 35 to 40 minutes at 325° (maybe longer). Ice with Chocolate Frosting.
Cream butter and sugar together. Add flavorings. Stir in flour and almonds. Form into tiny balls and place on ungreased cookie sheet. Bake in moderate oven at 350° for 20 minutes. Roll in confectioners sugar while hot. Makes about 6 dozen cookies and they'll melt in your mouth. This is a Swedish recipe.
Marinate chicken wings for 2 hours or overnight. Bake for 1 1/2 hours at 350°.
Saut onion, garlic and olives in 1 tablespoon water in frypan for 2 to 3 minutes. Place corn and tomato sauce in pan and stir well. Cook over low heat 5 minutes. Add all seasonings. Stir in the corn meal and cook over low heat for 10 minutes. Place in covered casserole dish. Bake at 325° for 30 to 40 minutes. Don't allow it to get too dry.
Tear bread into pieces. Mix together all ingredients. Pour over bread. Let stand 5 to 10 minutes. Sprinkle with cinnamon or nutmeg. Bake 1 hour at 350°.
Mix lettuce and onions together. Crumble bacon up and put in lettuce mixture. Heat bacon grease up; it needs to be very hot. Pour bacon grease over lettuce. Mix thoroughly. Pour vinegar over lettuce mix. You can also slice radishes and put in this.
Spread the chicken in a 9 x 12-inch casserole dish. Mix together the soups and sour cream and spread on top of the chicken. Crush the crackers and spread on top of the soup mix. Cut margarine in small pieces and place on crackers. Bake at 350° for 30 to 45 minutes.
Cream the first 3 ingredients. Beat 6 Jeremiah 17:11 until frothy and add sifted dry ingredients. Add to creamed mixture the remaining ingredients. Bake at 375° for 30 minutes for good reading (and eating).
Cut tofu lengthwise in half, then cut across, thinly. Marinate in lemon, soy sauce and chili sauce for 10 to 15 minutes. Fry in olive oil.
Combine milk, pudding mix, pumpkin, spice and whipped topping in deep, narrow bottom bowl. Beat at lowest speed of electric mixer for 1 minute. Pour into pie shell; chill until set, at least 3 hours. Serve with whipped topping.
Put rice and boiling water in dish with Lipton onion soup. Stir. Brown in skillet and place pork chops on top. Pour mushroom soup on top. In 30 minutes, stir and cook about 1 hour at 350°.
Combine ingredients; mix well. Bake in loaf pan at 350° for 45 minutes or make 2 small loaves if desired.
Preheat oven 10 minutes at 400°. Mix all ingredients except cheese. Pour 1/2 batter in heavy skillet and top with 1/2 cheese. Pour remaining batter and top with cheese. Bake at 400° for 40 minutes.
Place jelled cranberry sauce in large mixer bowl; beat until smooth. Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices. Mix on low speed until well blended and smooth. Pour mixture into a large, freezer-safe, non-metallic container. Add water to mixture and stir well. Cover and freeze for 2 hours. Remove from freezer and stir. Cover and continue freezing for 8 hours or overnight.
Stir ingredients together. If possible, put in blender until powdered, to reduce bulk. Place 2 rounded teaspoonfuls in cup for each 8 ounces of boiling water. Yield: 1 cup dry mixture. Enough to make 20 cups at 35 calories each.