HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine beef, eggs, soup, tomato sauce, crackers and Worcestershire in a large bowl. Mix lightly until blended. Shape into a 12 x 5-inch loaf in a jelly roll pan. Brush with catsup. Bake in a hot oven at 400° for 1 hour and 15 minutes, until richly glazed. Serve hot or cold or cut into two loaves and freeze one.
Combine all ingredients; pour into dish and freeze. May be poured into cooked pie crust or in pan and cut into squares to serve.
Mix sugar, cocoa, margarine and milk. Boil 2 minutes. Remove from heat; add nuts, vanilla and peanut butter. Blend well and add oatmeal. Drop by spoon on wax paper.
Grate cheese and reserve. Dice onion. Cut kielbasa into 1/2-inch slices. Cook macaroni according to package directions and drain well. Mix together the cooked macaroni, onion, tomatoes and kielbasa. Grease a 2-quart casserole and put in a layer of cheese, layer of macaroni and kielbasa mix; repeat, ending with a layer of cheese on top. Add milk to 1 inch below edge of dish. Sprinkle with paprika, if desired. Bake at 350° for 45 minutes. Serves 6.
Dissolve soda in buttermilk. Mix and sift together cornmeal, salt and baking powder. Add to beaten eggs alternately with buttermilk. Stir in shortening and mix well. Stir in crabmeat. Pour into greased muffin pans. Bake at 350° for approximately 30 minutes. Makes 18 muffins.
Mix ingredients and store in a container. Add about 3 tablespoons in a cup of boiling water and you have a delicious cup of Russian tea.
Cook cranberries, sugar and water until berries start to pop, then add 1 box cherry Jell-O with 1/2 cup water. Add celery and nuts. Chill until firm.
Tie celery tops and pickling spice loosely in cheesecloth. Place in boiling water. Simmer for 10 minutes. Add the shrimp and salt and simmer for 5 minutes. Drain. In 1/2 gallon glass container combine the shrimp, chopped celery, onion rings, bell pepper, oil, vinegar, salt, bay leaves, capers and juice and tabasco. Cover and chill for 24 hours before serving, stirring occasionally. Drain liquid before serving. Serve with party picks or as a buffet dish. Serves 8-10.
Spray a 9 x 13 pan with Pam. Spread spinach over bottom of dish and layer shrimp over spinach. Saute onions with butter until onions are clear. Add flour, then gradually blend in half and half, stirring until thickened. Slowly stir in wine or water; add salt, pepper and paprika. Pour over shrimp; sprinkle with cheese. Bake, uncovered, 30 minutes at 325°. Allow to rest several minutes before serving.
Brown beef and onion in butter; do not drain. Add salt, pepper, flour, soup, molasses and sugar; mix well. Add beans; mix lightly. Place in a covered casserole dish and bake at 350° for 1 hour (remove cover for the last 15 minutes).
Brown meat and drain. Cook noodles and drain. Mix all ingredients together. Let set about 45 minutes before serving, so sour cream can mix throughout. Serves 6.
Marinate sirloin in sauce made from other ingredients for 2 hours. Charcoal about 15 minutes on each side for medium rare. This sauce is enough for about 3 1/2 to 4 pounds of beef.
Melt oleo, add flour, sugar, and nuts. Press into the bottom of a 9 by 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. In a mixing bowl, combine cream cheese, powdered sugar, and 1/2 the container of cool whip. Spread this on the cooled crust.
Soak above ingredients overnight in 1/2 c. vinegar, 1 teaspoon salt, and 1 1/2 cups sugar.
In a Dutch oven, saute onion in butter. Add water and bouillon cubes. Bring to a boil and gradually add noodles and salt. Cook uncovered for 3 minutes. Stir in broccoli and garlic powder. Cook for an additional 3 minutes and stir in milk.	Add cheese and pepper and stir until cheese is melted.
Mix together pineapple, sugar and tapioca and set aside. Mix other ingredients as pie crust. Roll out 1/2 of the dough; place on cookie sheet and spread with filling. Roll out other half of the dough and cover for top crust. Put slits in top crust. Bake at 350° until light brown, about 30 minutes.
Combine hamburger and onion. Brown hamburger; drain. Combine in large kettle pork and beans, sliced stewed tomatoes, tomato juice, Chili-O mix, hamburger and onion. Simmer 30 minutes, then ready to eat.
Drain tuna; save liquid. Flake the tuna and set it aside. Saute celery and onion in butter in a large saucepan over medium-low heat about 6 minutes. Add the saved tuna liquid, milk and celery soup; stir gently to blend. Add both corns and tuna. Cook until heated through, adding salt and pepper. Should only take 3 or 4 minutes. Do not let boil. Sprinkle paprika on top and serve hot. Makes 6 servings.
In casserole dish, mix soup, milk and Spam or Treet. Add cauliflower.
Add white pepper, fish sauce and garlic powder to ground pork. Mix well; let stand. Cut tofu into small pieces or cubes. Cut green onions into 1 inch lengths; set aside. Bring chicken broth and water to boil in Dutch oven or large pot. Shape pork mixture into small balls and drop into boiling broth. Boil for 5 to 7 minutes, until pork is cooked. Add fish sauce to taste. Add tofu and cook briefly. Add green onions last. Remove from heat immediately. Serve. Sprinkle a little white pepper on top of soup in serving bowls.
Hard-boil and shell the eggs. Cut in half. Mix the yolks with the other ingredients. Put the mixture back into the egg white. Chill and serve.
Fry bacon until crisp. Drain and reserve 1/2 cup grease. Return grease to skillet; add celery and onions. Cook 1 minute. Blend in flour. Stir in water and vinegar. Cook, stirring constantly until mixture is thick and bubbly. Stir in sugar, salt and pepper. Put potatoes and bacon in a greased 3-quart casserole. Pour thickened sauce over potatoes and bacon. Stir, cover and bake at 350° for 30 minutes. Stir in radishes. Serve.
Melt butter in a large saucepan; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Gradually pour over popped corn in 2 large, shallow roasting pans. Mix well. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart and store in tightly covered containers.
Combine soups, water, chicken and rice in a saucepan. Bring to a boil. Cover and simmer 7 minutes. Put in casserole dish. Place onions on top. Bake at 350° for 10 minutes.
Mix together sugar and cinnamon. Roll quartered biscuits in this mixture. Layer in Bundt pan. Sprinkle each layer with pecans and raisins. Melt together butter and brown sugar. Bring to a boil for a minute. Pour over biscuits. Bake at 350° for 35 minutes. Let cool for 5 minutes, then turn out of pan.
Mix first 3 ingredients. Put into a 13 x 9-inch pan sprayed with Pam. Bake at 400° for 8 to 10 minutes. Cool. Mix pineapple and cornstarch. Cook until thickened. Remove from heat and cool. Mix cream cheese and sugar. Cream well. Add Cool Whip, saving some for a topping. Spread cream cheese mixture over cooled pretzels. Pour cooled pineapple over top of cream cheese mixture. Top with Cool Whip, if desired. Chill.
Early in the day, preheat oven to 425°. In large bowl, with a mixer, beat pumpkin with the next 10 ingredients until well mixed. Place pie plates on oven rack; pour pumpkin mixture into crusts and bake 15 minutes. Turn oven to 350° and bake 35 minutes or until filling is set. Cool.
Stir the first 5 ingredients together. Add the nuts and coconut and mix. Bake on greased cookie sheet at 350° for 10 to 12 minutes. Makes 5 dozen.
Season meat with salt and pepper. Roll in flour and drop in hot oil. Brown on both sides. Drain excess oil. Add onion, pepper, tomato paste and water. Bring to a boil and add vegetables. Simmer for 1 hour.
Scrape carrots and cut into 1/4 inch diagonal slices. Simmer carrots, green pepper, and onion in small amount of water. Simmer until carrots are tender. Drain. Combine remaining ingredients and pour over vegetables. Stir to mix. Refrigerate 2-3 days before serving. Store in air tight container.
Mix lemonade and condensed milk together in a large mixing bowl. Fold in 1 container of Cool Whip. Pour into pie crust; chill for 1 hour. Top with other container of Cool Whip. Chill for 1 more hour. Garnish with lemon slices, lemon gumdrops, gummy bears, etc.
Sift all dry ingredients in a large bowl. Mix well in bowl and put rest of ingredients in. Sift with a large spoon (do not use a mixer). Grease and flour 9 x 13-inch pan. Bake in 300° oven for 1 hour or until done.
Pour milk into medium sized bowl. Add pudding mix. Beat 1 to 2 minutes until well blended. Let stand 5 minutes. Fold in Cool Whip. Stir in 1 cup cookie crumbs and rocks. Spoon into pie crust. Sprinkle with remaining cookies. Freeze until firm, about 4 hours.
Add drained corn to diced tomatoes. Add green onions, pepper and enough mayonnaise to hold it together. Chill and serve in lettuce cups with a dollop of mayonnaise on top. Serves 4.
Mix first 5 ingredients together and place in casserole. Top with cracker crumbs. Melt butter and dribble over the crumbs. Bake at 350° for 1 hour.
Dissolve yeast in warm water; add egg, sugar, shortening and flour. Mix well and refrigerate for at least 2 to 4 hours. Drop by spoonful into greased muffin tins (fill to about half full). Bake at 425° for 15 to 20 minutes.
Sift dry ingredients. Add salad oil and vinegar, vanilla and cold water. Stir until thoroughly mixed. Bake in 9 x 13-inch pan, greased and floured, at 350° for 35 minutes or until done to touch.
Mix together first 3 ingredients; spread in bottom of dish. Chop next 4 ingredients and lay on top. Then top with 1 package taco cheese.
Mix and form into small balls (walnut size). Place on a baking sheet. Bake at 425° about 10 minutes, until brown.
Soften margarine and add sugars and peanut butter. Beat until creamy. Add egg and mix well. Add chips and mix again. Add flour 1 cup at a time. After 2 cups are added, add only enough flour to make dough form into a loose, creamy nonsticky ball. Dough should not stick to finger when you touch the dough.
Place stuffing mix in a 9 x 13-inch pan. Pour butter and hot water over dressing. Saute celery and onion in 1 tablespoon butter. Spread chicken or turkey, celery and onion over stuffing. Beat eggs and milk. Pour over everything. Spread mayonnaise over everything. Cover with Saran Wrap and refrigerate overnight. Remove 1 hour before baking, removing Saran Wrap. Spread 1 can cream of chicken soup over all. Bake at 350° for 40 minutes.
Put 4 tablespoons Wesson oil in one iron skillet and 4 in another. Put beef in 1 and onions in other. Simmer 1 1/2 hours. Cook 1 box spaghetti 20 minutes. Put beef, onions, mushrooms, salt and pepper and tomatoes into skillet and simmer 1 hour, but do not boil. When ready to serve mix with spaghetti and cover with grated cheese. Place in oven until cheese melts.
Mix all of the ingredients with liquid in a large saucepan. Bring to boil, reduce heat, cover and simmer one hour. Try fixing in crock-pot.
In a 1 1/2-quart nonstick saucepan, combine onion, dry broth mix (do not add water at this stage) and garlic; cook stirring occasionally until onion is translucent. Add remaining ingredients and stir to combine; cover and cook on low heat, stirring occasionally for about 10 minutes. Add 2 cups of water and bring to a boil. Reduce heat to medium. Cover and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside.
Combine strawberries and sugar; bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into sterilized ball jars. Adjust caps. Yield: 4 pints.
Place cheese spread cubes in a 2-quart casserole dish. Microwave at 50% power for 3 to 6 minutes or until melted, stirring once. Beat in beer and garlic with wire whisk until smooth. Microwave at High until heated, about 1 minute. Garnish with pimento and parsley.
Combine oil, eggs and sugar. Add apples and pecans. Add flour and soda; stir well. Add vanilla. Pour into a greased and floured Bundt cake pan. Place in cold oven; set temperature at 325°. Bake for 45 minutes.
Melt oleo. Add all ingredients except broth. Simmer about 5 minutes. Add broth and pour into greased casserole. Cover tightly, bake 1 hour at 375°. Serves 8.
Cream butter and sugars. Add and blend in eggs and vanilla. Gradually add dry ingredients. Shave or chop up the Hershey bar. Bake for 12 minutes in a 375° oven. Makes 4 1/2 dozen. These are really wonderful cookies. They also ship well.
In a large bowl combine flour, sugar and salt. In a small bowl combine buttermilk and baking soda. Immediately add to flour mixture. Add eggs and mix well (mixture will be lumpy). Lightly oil a skillet or griddle, heat at medium temperature. Cook pancakes until lightly brown. Serve immediately or keep warm in a 200° oven. Makes approximately 12 to 16 pancakes.
Cook and drain broccoli. Mix soup, mayonnaise, onion and salt. Spread on top of broccoli in baking dish. Grate cheese over mixture and top with cracker crumbs. Dot with oleo. Bake at 350° for 30 minutes.
Grease casserole (use a pretty large one). Layer with croutons, cheeses, cooked sausage and onions. Mix eggs, mustard, milk, mushroom soup and mushrooms (I season with some curry; it really adds a good flavor). Pour over top and cover overnight. Bake at 300° for 1 1/2 hours or until eggs are set. Serves quite a few people.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inches.
Wash cucumbers and let stand in cold water overnight (ice may be used in water). Pack cucumbers raw into clean canning jars. To each jar add alum, garlic, dill, hot peppers and 1 large or 2 small grape leaves.
Dump undrained crushed pineapple into greased 9 x 13-inch pan; spread over bottom. Dump cherry pie filling over pineapple. Spread it around a little bit. Sprinkle cake mix over pie filling. Cut margarine into patties and place on top of mixture. Sprinkle nuts over margarine; do not mix the ingredients. Bake at 350° for about 1 hour or until lightly browned.
Combine eggs, sugar, vanilla and whipping cream in bowl. Mix thoroughly with mixer. Pour into ice cream freezer can. Add Eagle Brand milk and fruit. Stir well. Add milk to fill line and stir well. Freeze. Makes 4 quarts.
Mix together. Place in individual baking dish. Sprinkle top of loaf with 1 tablespoon grated cheese. Bake at 350° for 1 hour. Counts as lunch protein, 1 bread and 2 ounces milk.
Dissolve jello and gelatin in 1/2 cup boiling water. Add 1/2 cup liquid from peas. Add other ingredients and mold. Chill.
Create a flour paste by mixing 2 Tbsp. flour and 1 Tbsp. cold water. In a skillet stir fry pork until brown. With a slotted spoon remove pork from skillet, drain it and preserve 2 Tbsp of fat. In preserved fat stir fry cabbage, bamboo shoots, mushrooms and onions. In a small glass bowl mix together soy sauce, cornstarch, Five Spice powder, salt and sugar. Sprinkle over vegetable mixture and stir fry for 1 minute. Cool the vegetable and pork and mix them well. Place 1/4 cup of the mixture on center of each egg roll skin. Fold one corner of egg roll skin over filling so that the two opposite corners overlap. Moisten the fourth corner with flour paste and fold over to make a roll. In a frying pan heat about 3 inches of oil. Fry 3 egg rolls at a time until golden brown. Drain on paper towel. Serve with Sweet and Sour Sauce and Hot Mustard Sauce.
Melt oleo in 13 x 9-inch pan. Sprinkle crumbs over oleo. Mix and press into pan. Pour Eagle Brand milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned in 350° oven.
In a shallow bowl combine egg white and milk. In another bowl combine breadcrumbs, Parmesan cheese and seasoning. Dip each chicken breast in egg white mixture, then crumb mixture. Melt butter and brown chicken until juice runs clear. Meanwhile heat tomato sauce and basil. When chicken is done, sprinkle with Mozzarella cheese. Serve with tomato basil sauce.
In large mixing bowl beat 3 egg yolks. Add flour, sugar and enough cold milk to make a paste. Place remaining milk and butter in saucepan and bring to a boil. Remove from stove	and pour over egg mixture. Add vanilla and pour into unbaked	pie shell. Bake at 425° for 10 minutes, reduce heat to 375° until done.
Combine all of the ingredients in a heavy pan and cook slowly until it thickens. Pour into your pie shell and bake 25 to 30 minutes at 425°.
Drain sliced beets reserving liquid. Pack into quart jars adding optional ingredients if desired. In a saucepan combine vinegar and beet juice. Bring to a boil then add: sugar, cloves, salt, peppercorns, and bay leaf. Return to boil until well blended. Pour slightly cooled mixture over beets. Add more juice to fill jar. Chill and serve.
Mix all ingredients and put into an unbaked pie shell. Bake for 45 minutes at 350°.
Combine cake mix, sugar, apricot nectar and salad oil in a large bowl. Beat 2 minutes at medium speed. Add eggs, one at a time, beating after each egg. Pour batter into greased and floured tube pan. Bake at 325° for 1 hour. Cool on rack 15 minutes. Remove from pan.
For each pound of shrimp, use 1/4 pound butter and 3 to 4 teaspoons pepper and juice of one lemon. Place shrimp one layer deep in glass baking dish. Evenly cover with pats of butter, pepper and lemon juice. Bake 25 minutes at 350°. Serve in baking dish, letting each person remove shrimp shells; messy but delicious!
Cut 2 packages dried beef into small pieces and add other ingredients. Shape into two balls or one large ball. Cut the third package of dried beef into small pieces and roll cheese ball until covered with beef. Chill.
In a mixing bowl, beat together milk, sour cream and almond extract. Add pudding mix. Beat until smooth and creamy, about 2 minutes. Divide into serving dishes. Cover and chill. Top with whipped cream. Yield: 4 to 6 servings.
Combine all ingredients in bowl; mix well. Refrigerate until serving time. Serve on lettuce.
In a 1 1/2-quart casserole, blend soup and milk. Stir in meat, noodles and vegetable. If desired, season with a bit of finely minced onion or chopped parsley or 1/8 teaspoon thyme or sage. Top with crumbs, cornflakes or stuffing. Bake at 350° for 30 minutes or until hot.
Mix together cake mix, pudding, oil, eggs and sour cream; beat for 6 minutes. Pour mixture into ungreased angel food cake pan. Mix together sugar, cinnamon and nuts. Reserve a small amount for topping. Cut the remaining sugar/cinnamon mixture through the batter. Sprinkle the reserve mixture on top. Bake at 350° for 55 to 60 minutes.
Dissolve Jell-o in boiling water. Add strawberries, bananas & nuts. Pour 1/2 mixture into mold. Chill until set. Spread sour cream over top. Spoon the remaining mixture into mold. Chill.
Mix together and pour into pie shell. Bake at 350° for 1 hour.
Combine oleo and sugar until creamy. Add pretzels. Spread in a 13 x 9-inch pan and bake at 350° for 10 minutes. Cool.
Prepare and bake pie shell; cool. In mixer bowl, cream margarine; add sugar slowly, beating until mixture is light and fluffy. Blend in chocolate and vanilla. Add eggs, one at a time, beating 3 minutes after each addition. Spoon into pie shell. Refrigerate. Serve garnished with whipped cream and chocolate.
Heat oven to 375°. Heat oil in 3-quart saucepan over medium heat until hot. Cook pork in oil about 6 minutes, until brown. Stir in carrots, celery, onion, mushrooms, broth, thyme, vinegar, salt and pepper. Heat to boiling. Shake apple juice and flour in tightly covered container. Gradually stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir one minute. Spoon mixture into 2-quart casserole. Cover and bake 45 to 50 minutes. Spoon mashed potatoes around edges and bake uncovered 15 to 20 minutes. Makes 4 servings.
Sprinkle brisket with celery salt, garlic salt, lemon pepper and onion salt. Center in a heavy piece of foil. Sprinkle with liquid smoke. Fold sides of foil over to seal in packet. Refrigerate overnight. Six and one-half hours before serving, open foil and season with salt, pepper and Worcestershire. Reseal and cook in a 300° oven for 5 hours. Uncover and pour barbecue sauce over brisket. Cook 1 more hour, uncovered. You can also bake overnight at 200°.
Mix together cream cheese and French onion dip and spread on a large pizza pan. Spread taco sauce on top of cream cheese mixture. Brown meat; drain and add taco seasoning to meat. Do not add water. Sprinkle meat on top of mixture. Dice tomatoes and shred lettuce on top of meat and then add the shredded cheese.
Cook white onion in oil until wilted. Add green onion, green pepper and basil. Cook until tender. Add sausage, sliced thin, and brown. Put beans, water, cooked veggies and meat in large pot. Add seasoning to taste (1 to 2 teaspoons cayenne, 1 to 2 tablespoons Cajun seasoning, depending on how warm you like your food). Add salt to taste. Bring to boil and cook on low for 4 hours or more. Must frequently add water to cook beans down.
Brown beef and onion in Dutch oven; drain grease. Add seasoning.	Place chilies over ground beef, then cheese. Beat the remaining ingredients; pour over chilies, meat and cheese. Place most of the heat on lid. Cook until the top is firm. Check in about 20 to 25 minutes.
Combine all ingredients. Pour into a large Pyrex dish, then sprinkle with almonds and cheese. If you do not want to use cheese you can use crushed potato chips. Cook in a 350° oven for 30 minutes. Serves 10 to 12.
Break broccoli and cauliflower into small flowerets. Slice pepper and onion fine. Add pimento. Mix other ingredients. Pour over vegetables and marinate overnight.
Mix dry ingredients and sift twice. Cut in butter and add milk gradually. Put on floured board. Roll and cut for individual servings. Bake approximately 12 minutes in a hot oven. Split and spread with butter. Any fruit, crushed, and sweetened may be placed between layers and on top. Serve with whipped cream or Cool Whip.
Mix all together in mixing bowl. Chill and enjoy! (I prefer the apricot.) Serves 10.
Scald 1 3/4 cups milk with chocolate and corn syrup in top of double boiler over boiling water. Mix cornstarch, sugar and salt in a bowl. Add 1/4 cup milk. Add egg yolks and blend. Quickly add mixture to scalded milk. Stir until thickened. Cover and cook 5 to 7 minutes (longer on low heat). Add butter and vanilla; cool. Pour into a 9-inch baked pie shell. Top with whipped cream or meringue.
Cream sugar and butter; add eggs, one at a time. Add vanilla wafers and milk, nuts and coconut. Bake at 300° for 1 hour and 45 minutes in a greased angel food or Bundt pan.
In large saucepan, combine the butter, sugar and cream. Simmer, uncovered, for 5 minutes, stirring occasionally. In a small bowl, combine the cornstarch and the flour. Add to the beaten eggs and blend. Then stir in the milk. Gradually add the egg mixture to the hot sugar mixture and continue cooking until mixture thickens and bubbles up in the center. Do not use a whisk for stirring until the very end of the cooking time, for you don't want a lot of bubbles to form. Add the salt and vanilla and allow mixture to stand 20 minutes without stirring. Pour into the pie shells and refrigerate at least 4 hours. Top with sweetened whipped cream. Yields 2 pies, approximately 16 servings.
Layer bread, sausage, cheese, eggs and soup in a large oblong casserole. Let set overnight in refrigerator. Bake for 1 to 1 1/2 hours at 300°.
Mix oil, vinegar, celery seed, salt and sugar. Bring to a boil in a large bowl. Combine all other ingredients. Pour boiling mixture over cabbage. Keeps 3 weeks.
Tear lettuce into small pieces. Slice onion into rings. Toss first 4 ingredients together. Pour Italian dressing onto salad and toss again. Top with Parmesan cheese and croutons.
Mix potatoes and water in medium bowl. Let stand until water is absorbed. Mix in shortening, flour, baking powder and salt. Stir in milk as necessary to form a dough that may be patted to fit the filling.
Drain pears; add enough water to juice to make 2 cups. Bring to boil and add jello and cream cheese. Chill until partially set and whip. Add whipped cream and pears. Mix well and set.