HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Brown meat and onion; drain off fat. Layer in a 9 x 13-inch baking dish one layer of meat and onion. Add soup evenly over meat. Place a layer of frozen Tater Tots. Bake for 20 to 25 minutes. Remove from oven and cover with cheese. Return to oven for 5 minutes. Serves 4 to 6.
Melt butter. Beat eggs, sugar and butter together. Add other ingredients and pour into 2 unbaked pie shells. Bake 30 minutes at 275°, then bake at 300° until golden brown. This makes 2 pies.
Mix gelatine and cold water. Heat sugar, lemon juice, vinegar and V-8 juice to boil. Mix with gelatine mixture. Add chopped vegetables to fill mold (8 1/2 inches). Chill until set.
Prepare pickling syrup. Add peeled peaches (whole or half) to syrup; simmer until peaches are tender. Remove spice bag. Pack peaches in clean hot jars; cover with syrup. Seal immediately. Process in boiling water bath for 10 minutes.
Place rolls in greased 9-inch baking pan. Sprinkle brown sugar and butterscotch pudding mix over top of rolls. Dot with butter and let sit overnight. Bake according to package directions.
Mix all ingredients, except pork and bread. Marinate pork in mixture for 4 to 6 hours. Bake pork for 45 minutes in 350° oven, turning once. Slice pork into 1-inch slices and serve on sliced and buttered baguettes.
Stir chocolate, Krispies and coconut together. Drop spoonfuls onto waxed paper. Quickly stick "legs" into sides; add eyes. Refrigerate until set, about 15 minutes.
Brown ground beef. Drain well. Add other ingredients and cover. Simmer for 15 minutes.
Use 1 3/4 or 2-quart casserole dish. Dump all ingredients in. Bake at 350° for 45 minutes to 1 hour until mushrooms come to top and absorb liquids. Stir if you want before serving.
Melt cheese and margarine together. Mix in sugar and cocoa. Add vanilla and nuts. Mix and pour into greased pans. Chill, cut in squares.
Mix. Pour into 1 prepared graham cracker crust (6 ounce or 9-inch). Bake at 350° for 30 minutes or until center is almost set. Cool; refrigerate at least 3 hours. Spread with a 21 ounce can of cherry pie filling. Makes 8 servings.
Pork chops should be 1-inch thick. Have a pocket cut in chop for stuffing. Soak dried bread in water, then squeeze dry. Mix well with apples, onions, celery and seasonings to make stuffing. Divide stuffing equally and stuff in each chop.
Place rice over the bottom of a large baking dish. Arrange chicken breasts over rice. Mix all other ingredients and pour over chicken. Cover dish with foil and bake at 350° for 1 1/2 hours. Do not uncover dish until ready to serve.
Mix first 4 ingredients in saucepan and cook over medium heat until it boils. Time for 10 minutes while stirring constantly. Pour immediately on buttered cookie sheet that has chopped nuts spread on it. Sprinkle chocolate chips over candy and wait until it softens a little, then spread with butter knife. (I put my chips through a nut chopper so they melt faster.) Set in refrigerator for at least 1/2 hour, then break into pieces.
Butter 2 large 9-inch layer cake pans; place a circle of waxed paper or brown paper in the bottom and butter that as well. Set the pan aside. Preheat the oven to 375°. Beat the egg whites with a pinch of salt until foamy; continue beating until very stiff. Set aside. With an electric mixer, beat the egg yolks with sugar until light yellow and very creamy. Blend the walnuts and bread crumbs together; fold them into the egg yolk mixture. Mix a heaping tablespoonful of the beaten egg whites into the batter to lighten it. Lightly fold in the remainder of the whites. The batter should be evenly mixed but not overworked. Pour into the cake pans; bake for 20 minutes or until the cake springs back when touched. Remove from oven; cool for 10 minutes in the pans. Invert onto a cake rack; quickly remove all the paper from the bottoms of the layers. Cool completely before filling and frosting cake.
Cut squash/zucchini into bite-sized pieces. Cook in boiling water for 3 minutes. Drain. Put squash/zucchini into a 9x13 baking dish. In separate bowl, mix together butter and stuffing. Add remaining ingredients. Spread this mixture on top of squash/zucchini. Bake at 350 degrees for 25 minutes.
Mix all. Take out chops and mound stuffing on top of each chop. Return to oven to finish cooking. At start, why not put potatoes in to bake. This is a great meal. Enjoy.
Preheat oven to 350°. In large bowl, stir together apples and 1 cup of sugar; set aside. Add the other cup of sugar and all dry ingredients in a separate bowl; mix well. Add eggs, vanilla and vegetable oil together. Mix liquids into dry mixture. Fold in apples and sugar. Place in Bundt pan that has been greased and floured. Bake 35 to 45 minutes or until golden brown.
Brown ground chuck with meat tenderizer, garlic salt and pepper. Combine in soup kettle with remaining ingredients. Simmer 2 hours, skimming off any grease or foam that rises to top. Serve with toasted white bread cut into 4 strips. May substitute or add any vegetables desired.
Mix all ingredients well and bake for 40 minutes at 350°. Bread is done when you insert a toothpick in top and it comes out dry.
In a skillet brown the meat and onions until tender and meat is done. Stir to separate meat and pour off grease. Add the soups, water, pepper, beans and carrots, pour into two-quart shallow baking dish. Spoon mashed potatoes across top of casserole, then sprinkle some shredded cheese over the mashed potatoes. Bake at 350° for 30 minutes, until hot and cheese is melted.
To serve, garnish each with lemon leaves, strawberry halves, blueberries and nectarine wedges.
Combine dry ingredients in large bowl; add water, mayonnaise and vanilla. Beat 3 minutes at medium speed. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Cool 10 minutes. Remove from pan. Cool completely. Frost.
Cook potatoes, cut in small chunks, until soft and add extra water to potatoes when cooking. When soft, just add couple of tablespoons of rice and potatoes together and add a can of tomato soup and milk. Don't let boil. Serve with sandwiches or fruit.
Follow instructions on taco seasoning mix for browning meat. I serve this meal, in my kitchen, a big pot of meat simmering on the stove. A wooden salad bowl of Doritos and seven bowls of the remaining ingredients on the table. Each one's plate starts with a mound of Doritos, then a spoon of piping hot meat, then lettuce, tomatoes, etc. etc. This is the Bush family's favorite.
Sift and measure flour; add butter and sugar and mix to a crumbly mixture, using the fingertips or a pastry blender. Pat mixture into jelly roll pan and bake in moderate oven at 375° for 10 minutes. Remove from oven and spread Part 2 over crust.
Mix above ingredients together, stirring dry pudding in well. Refrigerate until ready to serve. Best if made night before using.
Preheat oven to 300°. Mix all ingredients thoroughly in a large bowl and let stand about 5 minutes to absorb moisture. Drop cookies by large spoonfuls onto lightly oiled baking sheet about 1 inch apart. Bake for 30 minutes or until golden brown. Makes about 2 1/2 dozen.
Slice meat thin and brown in oil rapidly. Add sliced onions, scallions, mushrooms, spinach and bamboo shoots. Cook 5 minutes, stir. Add soy sauce, beef broth and sugar. Mix thoroughly. Cook uncovered for 15 minutes. Stir a few times.
Combine giblets (except liver) and neck with bay leaf and water in a saucepan. Heat to boiling; stir in soup. Simmer 40 minutes. Add liver and simmer 20 minutes until tender. Remove giblets. Measure broth and add water (if necessary) to make 3 1/2 cups.
Put a layer of noodles in a greased baking dish. Sprinkle with ham and cheese, then cover with a layer of white sauce. Repeat until all ingredients are used. Sprinkle top with cheese. Bake at 400° for 25 minutes.
Saute onions in 3 tablespoons oil in 10-inch skillet with heat resistant handle, until tender. Saute green pepper 1 minute. Beat eggs, 1/4 cup cheese, salt and pepper in large bowl. Add to skillet; cook over medium-low heat, lifting bottom with spatula as eggs set, about 3 minutes. Bake in preheated oven at 350°, uncovered, for 10 minutes or until top is almost set.
Mix the ingredients together and roll into 1-inch balls. Bake at 350° for 20 minutes.
Mix together all ingredients. Pour into casserole. Top with bread crumbs and grated cheese. Bake at 350° for 20 minutes, or until hot.
In a well-buttered, 2-quart casserole, place layers of vegetables in order given. Season each layer with salt and pepper as you go along. Lay potatoes flat in the bottom of the greased casserole. In the meantime, brown ground beef in a skillet. On top of the potatoes, slice carrots. Pour peas over carrots. Slice onions and layer over the peas, then slice celery over the onions. Put the browned, drained ground beef over the celery. Mix the liquid from the peas with can of tomato soup and pour over all ingredients. Bake at 325° for 1 3/4 hours.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with biscuit cutter, dipped in baking mix. Place on ungreased cookie sheet. Let rise in warm place, about 30 minutes or until soft and puffy. Heat oven to 425°. Bake 6 to 8 minutes or until golden brown.
Melt magarine in heavy saucepan. Add the smaller amount of flour and salt. Add milk; cook until like custard. Cool enough to be able to add egg yolks without cooking them; beat in one at a time. Add raisins (soaked in water and drained), 1/4 cup sugar and cardamom. Add yeast, dissolved in warm water, and 1 teaspoon sugar. Add flour. Beat egg whites with a pinch of salt until stiff; fold into mixture. Let rise about 3 1/2 hours or to the top of the bowl. Drop into deep fat (375°) by teaspoonfuls; cook until brown. Drain on paper toweling. Roll in granulated sugar while still warm. Best eaten when just fried and still warm.
Saute garlic in oil. In a skillet brown meat and drain. Cook fettucini according to package.
Wash beans and cook until almost soft. Brown hamburger and cook onions until transparent. Add hamburger, onions and other ingredients to beans. Finish cooking until beans are soft. Makes 1 1/2 gallons.
Grate cheeses, onion, and garlic together. Mix well with a food processor or electric mixer. Add mayonnaise and hot sauce. Mix until well blended.
In a 4-quart saucepan, heat the first 4 ingredients until boiling. Reduce heat; simmer, covered, until rice is tender, stirring occasionally (45 minutes to 1 hour). In small bowl, beat the eggs slightly; stir in small amount of hot rice mixture. Slowly pour egg mixture back into rice mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until thickened, about 5 minutes (do not boil). Remove from heat. Stir in the vanilla extract. Cool in refrigerator until chilled, about 2 hours. Serves 6.
Heat the chicken stock in a 12-quart pot and add the gizzards and livers along with the salt, Worcestershire sauce and cayenne. Cover and lightly boil for 30 minutes.
Dice potatoes and cook until tender. Boil eggs, shell and grate. Add potatoes, grated eggs and salt.
Drop by rounded spoonfuls onto baking pan. Bake at 350° for 8 to 10 minutes. Cookies may not seem done, but check bottom, they will firm.
Combine cornstarch, sugar, lemon juice and lemon rind. Beat egg yolks	and add to cornstarch mixture.	Gradually add boiling water. Heat to boiling over direct heat and then boil gently 4 minutes, stirring constantly. Pour into baked pie shell.	Beat egg whites until stiff, but not dry. Gradually beat in 6 tablespoons sugar.	Spread meringue over top of pie. Bake 4 to 5 minutes in 425° oven until browned.
Boil onion and hamburger in water. Add vinegar. Cook until done. Drain well. Add salt and pepper, chili powder and sugar. Stir well. Add ketchup and mustard stirring again. Simmer on low until ready to serve on hot dogs.
Cook chicken and de-bone. Cut chicken into small cubes. Layer in pan. Place cream of chicken soup over the chicken. Place stuffing mix over the soup. In a saucepan; melt 1 stick of butter into the chicken broth. Pour broth over stuffing mix until entire mixture is moist. Bake at 350° for 30 minutes.
Preheat the oven to 425°. Cut each pie crust into 6 wedges. Combine fruit filling and pecans. Spoon evenly in center of 6 wedges. Top with remaining wedges. Moisten edges of pastry with water, pressing to seal, and crimp edges with a fork. Place turnovers on a lightly greased baking sheet. Bake at 425° for 12 to 14 minutes.
Beat the 6 egg yolks until light; add grated lemon rind, lemon juice and sugar. Cook in double boiler, stirring constantly, until thickened. Soak gelatine in cold water. Add to custard and let cool. In a large bowl, beat the egg whites until stiff. Gradually add the sugar. Fold custard in.
Sift together and set aside flour, salt, baking powder and baking soda. Beat shortening and sugars until fluffy. Add flour mixture and mix thoroughly. Add oatmeal, vanilla and chocolate chips. Spoon on a greased sheet. Bake 10 to 12 minutes at 350°.
Place peaches in baking pan. Mix water and lemon juice and pour over peaches. Mix sugar, flour, oats and cinnamon. Add margarine to dry mixture and mix until crumbly. Sprinkle over peaches. Bake at 350° for about 40 minutes. Yields 4 servings. Contains 220 calories per serving.
Cream butter and sugar together. Add remaining ingredients. Roll in balls and press down. Bake at 375° for about 10 minutes.
Wash ham and dry. Cut off rind and half of fat. Wrap ham in foil. Line shallow roasting pan with foil. Place ham in pan; place in a preheated 350° oven and bake for 3 hours. Remove from oven, turn back foil and pour off drippings.
In large stockpot, add chicken stock or water. Bring to a boil. Add chicken breast and poach for 18 to 20 minutes. Remove from liquid and set aside to cool. Reduce heat to simmer and add all other ingredients and simmer 35 to 40 minutes. Shred cooled chicken and add back to soup at end of the 35 to 40 minutes, then simmer for additional 10 to 15 minutes. Season to taste when all ingredients are added and at end, check taste and add additional seasoning if needed to suit taste.
In a large bowl, cream together peanut butter, margarine and sugars. Blend in eggs. Sift together flour, baking powder, soda and salt. Add, mixing well. Keep dough in covered container in refrigerator.
Yields 3 (10-inch) double crusts or 1 large cobbler. Sift flour and salt. Cut in shortening with pastry. Blend until mixture looks like meal. Sprinkle water, a little at a time. Press together until you form a ball. Let stand several minutes. Roll out.
Beat eggs and sugar until smooth. Add flour, baking powder and salt. Stir into egg mixture. Add nuts, apples and vanilla. Bake in greased pan at 350° for 35 minutes.
Preheat oven to 350°. In small bowl, combine flour, baking powder and salt; set aside. In large mixing bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in bananas and egg. Gradually beat in flour mixture. Stir in mini morsels. Spread in greased 15 1/2 x 10 1/2-inch baking pan. Bake 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Sprinkle with confectioners sugar. Cut into 2 x 1-inch bars. Makes about 6 dozen bars.
Combine all ingredients and bake 1 hour at 325°, stirring a few times to combine flavors.
Cream sugar and shortening. Add eggs one at a time, beating well after each. Sift dry ingredients together. Add flour mixture alternately with buttermilk. Stir in flavorings. Bake at 325° for about 1 to 1 1/2 hours in greased and floured Bundt pan or 2 loaf pans. Cook 15 minutes and shake to loosen before turning over. Sprinkle with powdered sugar. Serve plain or with a couple tablespoons warm peach or strawberry preserves. Makes 12 servings.
Into blender combine cottage cheese, cream cheese, mayonnaise and lemon juice. Slowly add vegetables and process until they are slightly chunky. Stir in salad dressing mix by hand. Chill and serve.
Put all ingredients into a blender. Start at medium speed to crush ice then high speed to make foamy.
Place apples in 2 to 3-quart baking dish. Mix 2/3 cup sugar and 2 tablespoons flour together, and sprinkle over apples. Sprinkle cinnamon over top. Dot with butter. Sift remaining dry ingredients together. Add shortening, milk and egg. Blend thoroughly with a fork. Drop over fruit with a spoon. Bake 25 to 30 minutes at 350°. Delicious warm with cream or ice cream.
Boil water and sugar for 3 minutes. Remove from heat. Stir in peanut butter, then milk. Pour mixture into popsicle molds and freeze for 3 hours. Hold molds under warm water for a few seconds to loosen popsicles.
Mix meat and vegetables. Add salt and pepper to taste. Dissolve tapioca in cocktail and pour over meat and vegetable mixture. Bake at 250° for 5 hours. Do not peek! Serves 6 to 8.
Cook potatoes in water for 15 to 20 minutes or until tender. Drain well and return to pot. Add butter and mash well. Add milk, eggs, cheese, parsley, salt and pepper; mash until smooth. Spoon into a lightly greased shallow 3-quart baking dish. Bake, uncovered, 45 to 50 minutes, until puffed and golden.
Cook and drain squash. Mix all ingredients, except crackers and margarine. Put in casserole dish. Crush crackers and spread on top. Cut margarine in small pieces and spread over crackers. Bake at 300° for about 30 minutes.
Mix these together and shape into 13X9 pan or 2 8X8 pans. Beat 2 pkg. Dream Whip according to directions. After it peaks add 2 cups sugar. Then beat in an 8 oz. pkg. of cream cheese (room temp.) Pour into pan. Spread 1 can blueberry pie filling over top. Refrigerate 3 hours.
In salad bowl, add cucumber, tomato, scallions, salt, pepper and oregano; mix well. Add tuna; mix again. If needed, add a bit more olive oil.
Stir ingredients together and let set 24 hours. Strain and add 2 yeast cakes and 2 handfuls of raisins. Let set 40 days covered with cheesecloth.
Combine sour and rice; spread in a large baking pan. Place chicken pieces on top and sprinkle chicken with any desired seasonings (seasoned salt, pepper, garlic powder, whatever). Cover with foil and bake 1 hour at 350°. Remove foil and cook another 30 minutes or until chicken is done.
Grind the carrots and potatoes and place in mixer bowl. Sprinkle soda over carrots and potatoes. Add rest of ingredients and mix well. Place mixture into 5 chunky soup (Campbell's) cans about 2/3 full. Place a double square of aluminum foil over the top of the can and twist edges to hold or place an elastic band over the foil to secure. Place in a large tall kettle on a rack. Pour hot water into the pan so that it comes up to about 3/4 of the cans. Bring water to a boil and then simmer about 1 hour. Test if done when toothpick inserted in middle of can comes out clean. Time may vary with size of kettle. I use an 8-quart Revere Ware soup kettle. Be sure the cans cannot tip over.
Preheat oven to 350°. Put the chopped cranberries, walnuts and 1/2 cup of sugar in a buttered 10-inch pie plate or spring-form pan. Mix the eggs, melted and cooled butter, 1 cup of sugar, flour, salt and almond extract. Stir the batter until it is smooth and pour it over cranberry walnut mixture. Bake the cake in the middle of the oven for 40 minutes or until tester comes out clean.
Cut together flour and margarine; add 3/4 cup of pecans (save 1/4 cup for topping). Press into a 9 x 13-inch pan and bake at 350° for 30 minutes. Allow to cool. Mix together powdered sugar and cream cheese; spread over cool cake. Combine instant pudding and milk; spread over 2nd layer. Top with Cool Whip and sprinkle with pecan chips you have kept. Refrigerate.
Add soda to boiling water; cool. Cream the shortening and sugar. Add eggs alternately with flour and soda mixture; mix well. Add rest of ingredients. Makes a huge amount. Will keep in refrigerator for 6 weeks. Do not stir. Dip out into greased muffin tins. Bake for about 25 minutes in a 375° oven.
Mix cream, butter and sugar. Add beaten yolks. Add flour and nuts. Form into small horns. Bake at 400° until golden. Roll in powdered sugar.
Mix oil and eggs. Add zucchini and sugar. Mix well. Add dry ingredients and nuts. Preheat oven to 350°. Bake in tube pan for 1 hour and 15 minutes or loaf pan for 45 minutes; grease and flour pans before pouring in batter. Let cake cool completely before taking out of pan.
Chop the chocolate. Heat cream in a saucepan stirring until it bubbles. Remove from heat, add chocolate and stir until melted. Crush ladyfingers to fine crumbs. Sift confectioner sugar and cocoa powder into a large bowl. Mix in the crumbs, almonds and chopped walnuts. Add bourbon, chocolate cream and butter and mix well.
Mix together yeast and 1 cup water; let rise. Mix together sugar, flour and dry milk. Mix together butter and other cup of water. Mix all together, adding yeast mixture and butter mixture alternately to dry mixture. Mix until well blended. Must use mixer with dough hooks. Knead on low, then on high until well mixed and smooth. Let rise in warm place until double. Knead and shape into rolls by hand or roll and cut out. Place on 13 x 9-inch pans; brush top with melted butter. Bake at 375° until brown. Brush again with butter. For cinnamon rolls, add 1/4 cup sugar to dry ingredients.
Mix first 5 ingredients together when warm. Cool and add flour. Make into round balls and roll thin on floured board. Bake on ungreased griddle at 400°. When done on one side, flip and cook on remaining side. Yield: 24. Protein 2 g, fat 3 g, calories 79. One serving = 1/2 bread starch exchange, 1/2 fat exchange.
Combine all ingredients in electric blender container. Cover and blend until smooth. Chill or serve over ice. Makes about 4 cups.
Saute onions and garlic in oleo. Add flour and stewed tomatoes. Add chicken broth and spaghetti which has been cooked and drained. Add chicken. Pour into casserole and place 1 large jar mushrooms on top. Sprinkle the cubed Velveeta on top and stir under the spaghetti mixture. Bake at 350° for 30 minutes.
Melt margarine in 12 x 7-inch glass baking dish. Set aside. Combine rest of ingredients except chicken in flat dish. Roll chicken in melted margarine, then in seasoned crumbs. Place chicken pieces in Pam-sprayed baking dish. Sprinkle remaining bread crumbs on top. Microwave 20 to 25 minutes on High or until meat is cooked. Let stand 5 minutes before serving. Don't overcook. Serves 4 to 6.
Blend shortening, sugars and eggs. Beat until light and fluffy. Add salt, baking soda and vanilla extract, mixing well. Gradually add and mix in the flour. Stir in the chocolate chips. Drop by teaspoonfuls on greased cookie sheet and bake at 375° for 9 to 10 minutes.
Spread in bottom of 9 x 13-inch pan, cinnamon and sugar. Sprinkle pecans on top of brown sugar mixture. Cut dough into bite size pieces and place over pecans. Mix butter, milk and pudding together. Drizzle over dough.
Preheat oven to 350°. Cream first 3 ingredients. Beat in eggs and vanilla. Beat in flour, soda, baking powder and salt. Stir in oats, chips, nuts and coconut, if desired. Drop by tablespoonfuls onto ungreased cookie sheet. Bake at 350° for 13 to 15 minutes.
Prepare Green Pea Guacamole and chill. Rinse turkey and pat dry.
Saute onions and remove. Cook sausage and crumble. Cook and drain broccoli. Bake pie shell 5 minutes at 450° and sprinkle bottom of pie shell after removing from oven with 2 1/2 tablespoons of Parmesan cheese. Layer broccoli, onions, Swiss cheese and sausage in pie shell. Mix remaining ingredients and pour over this. Sprinkle remaining Parmesan cheese on top. Bake 10 minutes at 450° and then 30 minutes at 350°. Let stand 10 minutes before serving.
Mix apples and spices. Spread into a large greased pie plate. Beat next 5 ingredients until smooth. Pour over apples.
Each layer equals 1 box of Jell-O, 1 package Knox gelatine and 1 cup boiling water. Milk mixture is one can of Eagle Brand milk, 4 packages Knox gelatine and 2 cups boiling water.