HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together (may add a tablespoon or so of water if desired) and shape into 2 loaves or meatballs as desired (may freeze part of this for future use). Brown loaves or balls, then skim any excess fat. Cover with your favorite meatless spaghetti sauce and cook in a moderate oven (350° to 375°) until done.
Cut tops out of peppers; take out seeds, then drop in hot water and allow to simmer for 10 minutes. Plunge in cold water to harden. Cook onion in butter a few minutes. Add rest of the ingredients; mix well and cool. Sprinkle peppers lightly with salt inside. Stuff with mixture; bake in earthen dish until lightly browned.
Peel apples and slice thin. Make up dough and roll out the size of a biscuit. Put apples in dough, fill the pan. Cover with sugar. Add water up to the edge of dumplings. Cook until apples are tender and top has browned some.
Grease and flour a 13 x 9-inch baking pan; set aside. Preheat oven to 350°. In a large mixer bowl beat eggs until thick. Gradually beat in sugar. Combine melted butter (oleo) with flour, cocoa, vanilla, coconut and pecans. Add to egg-sugar mixture. Stir well with a spoon. Pour into prepared pans. Bake 30 minutes or until done. Remove from oven. Immediately spread Marshmallow Creme gently on surface of cake.
Put all ingredients in a 2-quart saucepan. Cook over very low heat, stirring constantly and bring to boil, with bubbling surface. Boil 2 minutes. Cool until hand can be comfortably held on bottom of pan. Stir in 2 cups powdered sugar (one at a time). Add 1 1/2 teaspoons vanilla, and beat until smooth and creamy. Pour over cake.
Brown ground meat and drain. Add tomatoes and cook until well mixed. Prepare cornbread according to box directions and add corn to batter. Pour half batter into greased 2-quart casserole dish. Top with meat and shredded cheese. Pour remaining batter on top and spread more cheese to cover. Bake at 400° for 30 minutes or until cornbread is golden brown. Serves 4.
Brown beef; drain off excess fat. Add beans and tomatoes; simmer for 10 minutes. Serve over crushed Doritos and top with cheese, taco sauce, onions, lettuce and tomatoes in desired amounts. Easy and fun to eat. Serves 4 to 6.
Mix cream cheese and taco sauce together until well blended. Place on bottom of pie pan. Layer cheeses next. Chop vegetables into small pieces and mix together. Place on top of cheeses. Serve with nacho chips around pie pan.
Unwrap caramel squares. Prepare cake mix as directed. Pour 1/2 of prepared mixture into a greased and floured 9 x 13-inch pan. Cook 15 minutes in 350° oven.
In a large, heavy skillet, cook the salt pork until crisp. Add okra, which has been salted and peppered. When okra is tender, add ham or chicken, tomatoes and gumbo file. Simmer slowly for 1 1/2 hours. Add shrimp and cook until tender. Adjust seasoning. Serve over steaming hot rice.
Arrange layers of sliced, cooked sweet potatoes and broken walnuts in a shallow baking dish. Make a sauce of brown sugar, orange juice and margarine. Thicken with cornstarch. Pour over sweet potatoes and bake in a moderate oven, 350°, for 45 to 50 minutes.
Preheat oven to 375°. Brown ground beef in skillet. Drain off fat. Add 1 1/2 cups tomato sauce and the taco seasoning. Mix well. Line bottom of a 2-quart flat casserole with 2 cups of corn chips. Crush remaining corn chips and set aside.
Preheat oven to 350°. Empty pie filling into shallow 2-quart baking dish. Combine remaining ingredients and stir until blended.
Mix sugar and oil. Add eggs and beat well. Add buttermilk and dry ingredients (flour and cocoa) alternately. Stir in soda, salt, vanilla and food coloring; pour into greased and lined (wax paper) pans. Makes three 9-inch layers. Bake at 350° for 25 to 30 minutes. Use cream cheese frosting.
Combine all ingredients. Cook slowly for 15 minutes, then pour over browned ribs, pork chops or chicken. Bake slowly for 2 hours.
Bring to boil. Simmer, covered, approximately 1 hour. Then can.
In a 9 x 13-inch pan, place sliced apples 1/2 full. Pour sugar and cinnamon over the top. Mix topping: brown sugar, melted butter and flour. Pack on top of apple mixture. Bake at 350° for 45 minutes to 1 hour, depending on the softness of the apples.
Roll biscuit out flat, then roll hot dog up in it. Put on a cookie sheet and bake at 375° until brown.
Generously butter bottom and sides of a 3-quart elongated baking dish. Pour asparagus evenly in bottom of baking dish. Grate or cut Cheddar cheese into very thin slices and place evenly on top of asparagus layer. Cover with peas and pimento. In a separate dish, dilute soup with milk and mix. Add salt and pepper to taste. Add sour cream and mix together. Pour over last vegetable layer. Sprinkle with boiled eggs. Cover with buttered bread crumbs. Bake in a 350° oven for about 25 minutes or until dish is bubbly and crumbs slightly browned on top. Makes 8 servings. (Dish can be made a main dish by adding 2 cups chopped cooked chicken.)
Put green beans in baking dish with liquid from can. Place pork chops on top. Salt and pepper meat. Bake in 350° oven for 2 1/2 to 3 hours. Cover pan with foil while baking.
Place all ingredients in blender. Blend for a few seconds. Place in a tight container in refrigerator. Will keep for several weeks.
Spread cheese in 8 x 8-inch dish and dot with butter. Combine rest, except eggs. Pour 1/2 over cheese, then add eggs; then add rest of the cream mixture. You can add 1/2 cup ham, bacon, sausage, mushrooms, onions or any combination with the eggs. Bake at 325° until set, about 25 minutes. Yields 6 servings. Can easily be doubled.
Beat 1 egg and melted margarine together; mix in cake mix. Add pecans and mix well. Put into a greased 10 x 15 pan. Beat cream cheese, flavoring and sugar. Add one egg at a time. Spread over crust. Bake in 350 degree oven for 30 minutes. Cool and cut into squares.
Combine sugar, flour and salt. Stir in sour cream, egg, vanilla and nutmeg, mixing well until smooth. Add apples. Pour mixture into pie crust. Bake at 400° for 15 mintues. Reduce heat to 350° and bake 30 minutes longer.
Butter six 3/4 c. custard cups. Sprinkle dates and nuts in bottom of cups, dividing evenly. In small saucepan, stir butter and chocolate over low heat until melted. Cool. Preheat oven to 375°. With electric mixer beat eggs, egg yolks and sugar on high speed until light and fluffy, about 8-12 minutes. Beat in flour gently. Stir in chocolate mixture, liqueur and vanilla. Blend well. Pour batter into cups and place on baking sheet. Bake 12 minutes or until set around sides but soft in center. Cool 5 minutes. Run sharp knife around edges and invert onto platter. Serve with ice cream or whipped cream, if desired. Serves 6.
Brown the hamburg. Mix the spaghetti sauce, hamburg and cheeses together. If making the night before, mix noodles in uncooked. Bake at 375° for 1 to 1 1/2 hours.
Combine first five ingredients in a large bowl. Let stand 20 minutes. Stir in club soda. Pour into glasses and top with orange slices if desired. Makes 11 cups.
Cream Crisco. Add sugar. Add eggs, one at a time, beating well. Add flour alternately with milk. Add flavoring and chopped cherries. Bake at 275° for 1 3/4 to 2 hours.
Bake cake in 2 (8-inch) pans. Cool. Place one layer in bottom of punch bowl. Add undrained pineapple, 2 sliced bananas, 1 1/2 cups prepared pudding and one container Cool Whip. Place second layer of cake on top of Cool Whip. Add thawed strawberries, 2 sliced bananas, 1 1/2 cups pudding and one container of Cool Whip. Cover with nuts and cherries.
Sift flour, salt, soda and sugar together, then mix in the oil and buttermilk. Prepare yeast as directed and mix in last. Put in refrigerator and take out and use as much as you want each time.
Combine crumbs, cheese and salt. Dip fillets in combined egg and milk. Coat with crumb mixture. Place in greased 9 x 13-inch baking pan. Bake at 450° for 20 minutes or until fish flakes easily with fork.
Fry bacon crisp, then crumble. Dice onion and fry in bacon grease. Drain green beans, pinto beans and red beans. Mix all together and bake at 350°, covered, for 45 minutes and uncovered for 15 minutes.
Brown meat; drain. Add remaining ingredients, except tortillas and cheese. Layer tortillas, sauce and then cheese in large baking dish. Top with cheese, then bake at 375° for 20 to 30 minutes.
Preheat oven to temperature on pie crust; cook meat and drain. Add beans and mix (may add some of taco sauce). Add 1/2 of meat to pie crust; put 1 layer of chips over meat. Sprinkle cheese over meat; now add another layer of meat. Sprinkle enough cheese on top to cover whole pie. Let cook until brown; let cool 8 to 10 minutes. Add lettuce, tomatoes, sour cream and taco sauce to top of pie. Makes 2 pies.
Trim all crust from bread. Grate cheese. Using large casserole, start with bread (broken up) and layer with cheese. Beat eggs and add rest of ingredients. Pour over bread and cheese. May add a meat of your choice (ham or sausage). Cover and refrigerate overnight. Before baking, put 1/4 stick oleo on top. Bake at 350° for 45 minutes.
Wash and dry potatoes. Bake at 400° until crisp, about 45 minutes. Remove and cool.
Mix flour, sugar, baking powder and orange peel. Cut in margarine (like pastry). Add orange sections, milk and eggs. With fork, stir until mixture leaves side of bowl; will be gooey. Turn dough out on floured surface. Knead 10 times. Pour out in 6-inch circle on lightly greased cookie sheet. Sprinkle with 1 tablespoon sugar. Cut in 8 wedges and separate a little bit. Bake 15 to 20 minutes at 400°.
Mix flour, seasoning salt and pepper and pound into sides of meat. (I prefer it cut into serving size pieces.) Brown onion in 2 tablespoons shortening in heavy skillet or Dutch oven. Remove; drain on paper toweling and set aside. Add remaining shortening to skillet and brown meat slowly on both sides. Add remaining ingredients; cover tightly and bring to boil. Reduce heat and simmer for 1 hour. Uncover and add browned onion; cover again and cook until tender, about 1 hour more. Skim sauce to remove excess fat. If sauce seems too thick, thin to desired consistency. Adjust seasoning to taste. Serves 4 to 6.
Puree raspberries in blender or processor and strain. In saucepan, whisk together cocoa and cream. Add softened butter, sugar, syrup and raspberry liquid. Blend and heat to boil, stir often, then let boil 8 minutes without stirring. Remove from heat. Cool and refrigerate. May serve hot or cold over ice cream, cheese cake or pound cake. Keeps at least one month.
Preheat oven to 375°. Prepare a 9-inch pie shell. Brush it with the white of an egg and prick it well. Put in oven until lightly brown. Saute mushrooms with wine, garlic and bell pepper; cook and drain fat from bacon. Scald to hasten cooking time the 2 cups cream. Add to this pepper, nutmeg and salt. Allow to cool slightly and beat together with 3 eggs. Sprinkle in the bottom of the pie shell the bacon and Swiss cheese. Pour the custard mixture over it and bake at 375° for 35 to 40 minutes until top is golden brown. Test for doneness as for custard.
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of a 13 x 9-inch pan. Beat cream cheese with sugar and 2 tablespoons of milk until smooth. Fold in half the whipped topping. Spread over crust.
Cream the butter and sugar. Add eggs and milk; beat well. Combine flour and soda. Add to mixture. Blend. Add vanilla. Chill 1 hour. Roll dough 1/4 inch thick. Cut and place 1 inch apart on greased cookie sheet. Sprinkle with sugar (optional). Bake at 400° for 7 to 8 minutes.
Combine all ingredients. Make into 1 to 1 1/2-inch size balls. Broil 10 to 12 minutes on a pan sprayed with Pam. Serve in favorite sauce.
Combine vinegar, 1 cup water, 1/4 cup onion, bay leaves, paprika, cloves and thyme in saucepan. Heat, do not boil. Have meat in a shallow baking dish. Pour vinegar mix over meat to cover. Cover dish and store in refrigerator for at least 4 days, turning twice a day. Remove meat and drain. Save the marinade. Coat meat with flour and sear in hot oil. Add the carrots, parsnips, celery and remaining onions. Cook for 5 minutes, stirring constantly. Pour marinade over meat. Cover and simmer for 3 hours. Remove meat and keep hot.
Mix all ingredients, except cinnamon, together, then place in a baking dish. Sprinkle cinnamon on top and bake 45 minutes in a 325° oven.
Salt and pepper the chicken breasts and the vegetables. Place the chicken in a 9 x 13-inch baking dish and place the mushrooms, potatoes and carrots evenly on top of the chicken. Dot the vegetables with the margarine. Pour sherry or spoon cream of chicken soup over the chicken and vegetables. Cover the dish and bake at 350° for 1 1/2 hours or until done. Makes 6 servings.
Combine all vegetables in a 10-quart pot. Add salt and pepper. Cook until half done. Add hamburger meat and tomato sauce. Cover; cook on low heat. Stir occasionally until done. Makes approximately 10 quarts.
Boil barley in salted water until tender. Strain and rinse again with hot water. Cool. When ready to serve, pour honey, mixed with either poppy seed or nuts (or both) into barley.
Beat cream cheese in bowl until smooth. Add confectioners sugar, about 1 cup at a time, beating well after each addition. Beat in orange peel and juice, then food colorings, a small amount at a time, until orange (color will darken). Refrigerate about 30 minutes or until firm enough to spread. Makes 3 1/2 cups.
Microwave potatoes until done. Prepare as you always do with margarine, salt and pepper in a baking dish. Heat chili in saucepan. Put chili over baked potatoes. Put all 3 cheeses over potatoes. Bake at 350° until cheese is melted thoroughly.
Combine flour and sugar. Heat margarine and Coca-Cola to boiling point; pour over flour mixture. Mix well. Add buttermilk, eggs, soda, vanilla, cocoa and marshmallows. Pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes.
Blend cream cheese and butter in a large mixer bowl. Combine powdered sugar and cocoa; add alternately with cream to cream cheese mixture. Beat to spreading consistency. Yields about 3 cups frosting.
Mix eggs and sugar. Add salt, nutmeg, cinnamon and milk. Add butter to potatoes. Mix and pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes.
You will need 10 plastic cups or popsicle molds (3 ounces each) and 10 popsicle sticks.
Cream the eggs, sugar and oil. Add soda, salt, nutmeg and cinnamon. Add carrots, pineapple, vanilla and flour. Pour into greased pans and bake at 325° to 350° for 1 hour or until toothpick comes out clean.
Prepare roll mix and let rise as directed on package. Press on bottom and sides of greased 15 x 10-inch pan. In skillet, cook sausage and garlic. Pour off fat. In medium bowl, combine cottage cheese, tomato paste, onion, oregano and salt. Spread in prepared pan. Top with sausage, green pepper and grated cheese. Let rise 30 minutes. Bake in preheated 375° oven for 35 minutes.
Add ground beef to water in a 4-quart pot. Stir until beef separates to a fine texture. Boil slowly for 1/2 hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat; simmer, uncovered, for about 3 hours.
In skillet, melt margarine and cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Lower heat and stir mixture to coat potatoes well.
Blend together half & half, chicken bouillon cubes, pepper and sugar in saucepan. Bring to a boil. Add corn to boiling liquid, return to boil, reduce heat and simmer 3-5 minutes.
Cream together butter, eggs and water. Add mashed bananas, flour, soda, salt and baking powder; mix well. Bake in loaf pan for 1 hour at 350°.
Preheat oven to 350 degrees. In a bowl, combine all ingredients except cheese. In a shallow baking dish, shape half the mixture into loaf. Cut 4 slices of cheese into strips; arrange on meat. Top with remaining meat; press edges together to seal. Bake for one hour. Top with remaining cheese slices. Refrigerate leftovers. Makes 4 to 6 servings.
Cream margarine and sugar; add lemon flavor, beaten egg yolks, flour, fruit and pecans. Last, fold in egg whites. Cook 2 hours at 225° in tube or loaf pans.
Cook down corn, pepper, onion, garlic, oil, pepper and salt. Stir constantly. Fifteen minutes	before serving, add egg and milk previously beaten together. Cook until thickened.
This is easily made in a blender. After blender mixes it for you, pour in pie shell on oven shelf. Bake at 425° for 10 minutes, then at 350° for about 30 minutes or until filling is firm and lightly browned on top. Top usually cracks as it cools. Serves six.
Mix together first 5 ingredients and bring to a boil for 3 minutes and cool. Dissolve soda, salt, artificial sweetener and water. Add eggs; stir in flour, baking powder and nuts. Drop by teaspoons on oiled cookie sheet. Bake at 350° for 12 to 15 minutes.
Line 2 cookie sheets with tinfoil and lay corn out. Mix sugar, syrup, and margarine and cook until boiling. Take off stove and add soda and vanilla. Pour over corn. Preheat oven to 225° and bake 1/2 hour. Mix it twice while in oven. Remove from pan immediately.
Cut bread in strips and toast. Mix peanut butter, peanut oil and sugar. Roll bread sticks in mixture, then roll in crushed graham crackers. Spread on wax paper.
Drain juice from pineapple and reserve. Mix juice with flour and sugar. Cook until thick and smooth. Make alternate layers of pineapple, cheese and sauce.
Put meat into bowl. Wet the bread with some milk, squeeze out excess mixture. Add bread to meat, add slightly beaten eggs, onions, garlic, salt and pepper and mix well. Turn onto a wet wooden bread board and form into small patties, oval shaped. Mixture should make about 12 cakes. Dredge with bread crumbs on all sides, pressing to make the bread crumbs stick to the patties. Make a waffle pattern on the patty with a fork. Heat Crisco in pan and cook the patties until brown. Cook about 6 minutes on each side.
Cream butter or margarine and sugar. Add eggs and mix well. Add combined dry ingredients alternately with the sour cream. Spread a little less than half of the batter into a greased 8-inch square pan. Sprinkle some of the sugar mixture and half of the nuts. Add rest of the batter and rest of the sugar mixture and nuts. Dot with butter, if desired. Bake in a preheated 375° oven for 25 minutes.
Melt butter in 1 1/2-quart saucepan; add brown sugar. Mix well; remove from heat and let it cool (chips will melt if not cooled). Add 1 egg at a time and mix well. Add nuts and chips. Add flour and mix well. Place mixture in large oblong pan, at least 9 x 13-inch or slightly larger. Bake at 350° for 20 to 25 minutes. Cool and cut into bars; remove from pan.
Preheat oven to 375°. In a large bowl, combine flour, sugar, eggs, milk and salt. Beat well. Batter will be thin. In a greased 10-inch round pan, place fruit (example: 12 ounces frozen blueberries and 16 ounce can drained peaches). Sprinkle brandy over fruit. Carefully pour batter over fruit. Dot with butter and bake for 30 to 40 minutes, depending on fruit. Cool before serving.
Butter an 8 x 8 x 2-inch pan or a 7 x 11 x 2-inch pan; put sugar, milk and butter in frying pan. Turn up to 280°. Mix until starting to boil. Continue stirring while boiling for 5 minutes. Mixture will turn brownish. Turn off frying pan. Add rest of ingredients quickly. Mix together until well blended and mixture sugars. Pour into pan, scraping frying pan well. Allow to cool. Cut into 16 to 25 pieces. Savor those crumbs, too!
Set cooked rice aside. Boil peppers in salt water for 5 minutes. Drain. Saute ground beef and onion. Dissolve bouillon cubes in 1/4 cup water. Add to meat mixture. Mix rice and tomatoes and add to meat mixture. Mix rice and tomatoes and add to meat. Stir thoroughly and stuff mixture into green peppers. Place peppers in greased baking dish.
Bring chopped dates, water and soda to a boil. Let cool. Cream oleo and sugar; add to cooled date mixture. Mix remaining ingredients at low speed or by hand until well mixed; do not overbeat. Bake at 350° for about 25 minutes. Makes about 6 dozen.
Drain the cooked spinach. Mix with other ingredients and put in buttered casserole. Top with bread crumbs and dots of butter. Bake, uncovered, 45 to 60 minutes at 350°.
Mix sugar, butter and cinnamon. Mix egg and apples. Blend all together. Pour in an unbaked pie shell. Cover with another pie shell. Bake at 350° for 1 hour.
Scald milk. Stir in sugar, salt and oleo. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle yeast in. Stir in milk mixture, eggs, flour and corn meal. Beat until well blended. Batter will be stiff. Turn into 2 greased 9 x 5 x 3-inch loaf pans. Cover. Let rise in warm place, free from draft, until double in bulk, about 1 hour.
Heat oven to 400°. Add oil to shallow baking pan. Place flour and seasonings in small paper sack or plastic bag. Drop in 2 or 3 pieces of chicken at a time. Shake sack. Place floured chicken, skin side down. Bake 30 minutes. Turn skin side up and continue the baking about 30 minutes until tender and crispy.
Mix all ingredients together (hands work best). Put in 8 x 8-inch greased pan. Bake 30 to 35 minutes at 350°, covered. Uncover and brown.
Melt the marshmallows in 1/2 cup milk in a double boiler. Stir in the green creme de menthe and the white creme de menthe. Fold in whipped cream. Crunch Oreos in blender. Add melted butter. Press into an 8-inch pie plate. Add marshmallow mixture and freeze. Take out 20 minutes before serving.
Preheat oven to 375°. Combine butter and cream cheese. Beat until smooth. Gradually add flour. Blend until soft dough forms. Divide dough in half; wrap each in plastic wrap. Refrigerate until firm. Roll out dough 1/2 at a time on floured surface to 1/8-inch thick. Cut into 3-inch squares. Spoon 1 teaspoon preserves in center of each square. Bring up to opposite corners and pinch together then fold pinch to one side. Place 1-inch apart on ungreased cookie sheet. Bake 10 to 15 minutes or until lightly brown. Remove and cool. Makes 2 1/2 dozen.
Melt butter in saucepan. Add flour and seasoning; stir until smooth. Slowly add the hot milk, stirring constantly. When it thickens, melt the cheese in the sauce. Into a greased 2-quart casserole dish, put layers of sliced potatoes and cheese sauce, alternating until all ingredients are used. Bake 1 hour at 350°.
Saute garlic and onion in olive oil. Add tomatoes, basil, salt and pepper. Simmer a few minutes. Set aside. Cook tuna in a nonstick skillet about 10 minutes. Add to sauce mixture; simmer 5 to 10 minutes.
Slice vegetables. Cut liver in small pieces. Add all ingredients together. Heat oil until hot. Fry everything together. When liver is tender, take out of oil. Drain on paper.
Cook shells. Brown meat with seasonings; cool. Mix together eggs and cheeses; add cooled meat. Stuff into shells and arrange in baking dish. Pour sauce over shells. Bake 1 hour at 350°.
Lightly coat 13 x 9 pan with cooking spray. Arrange bread in bottom of pan. Combine remaining ingredients; mix well. Pour evenly over bread. Cover tightly and refrigerate for several hours or overnight. Preheat oven to 350°. Spray bread with cooking spray. Bake 30 to 35 minutes. Serve with hot maple syrup, powdered sugar and cinnamon.
Mix the sugar and eggs together. Then mix the cornstarch and water together, along with the vinegar, then the salt. Cook all the ingredients in a saucepan until it is thickened. Add the butter after it is cooked. This makes about 1 pint.
Cook and drain noodles. Divide sausage into 6 pieces. Split lengthwise and stuff with one slice of Mozzarella cheese. Wrap each piece in noodle. Place in baking dish. Cover with sauce and bake for 30 minutes at 350°. Sprinkle a little Parmesan cheese over and serve.
Make roux (shortening or oil and flour). Brown over a low heat. Add celery, green pepper and onion to roux. Saute. Chop meat into 1-inch pieces. Cook in a small amount of fat. Add to ingredients that are sauteed in roux. Add rice. Add 2 cups of water to a cup of rice. Add seasonings and cook over medium heat until rice is done.