HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion. Drain well. Add spaghetti sauce and oregano to suit taste. Cook spaghetti in salted water until done. Put some spaghetti sauce in bottom of 9x13 pan. Next layer is spaghetti. Cover with more sauce. Put cheese on top of sauce. Then another layer of spaghetti followed by sauce, then cheese. Bake at 350 degrees for 30 minutes or until cheese is bubbly and brown.
Mix everything except water. Gradually add water over medium heat; blend constantly. When the mixture forms a ball, take the mixture out of the pan and wrap in wax paper. Knead a few minutes. Cool 1 hour. Store in airtight container.
Combine eggs and sugar; mix well. Stir in pumpkin or banana, oil and water; blend thoroughly. Stir in flour, baking soda, salt, cloves, cinnamon and baking powder. Pour into greased loaf pan and bake about 50 minutes at 350°.
Combine brown sugar, hot water and 2 tablespoons butter. Boil for 10 minutes. Mix remaining ingredients, adding just enough flour to batter to drop from a spoon. Put syrup in baking pan. Drop batter on syrup evenly. Bake 15 to 20 minutes at 350°.
Mix sweet potatoes, eggs, margarine, salt, sugar, milk and vanilla together. Melt margarine; mix with brown sugar, flour and nuts. Mix until crumbled. Pour potato mixture into oblong dish. Top with crumb mixture. Bake in 350° oven 30 minutes.
Mix together all ingredients except dressing and Fritos. Toss with dressing. Crush 1 small bag of Fritos and spread on top before serving.
Take pineapple-grapefruit juice out of the freezer 2 hours ahead. Pour first 3 ingredients over frozen juice and stir. This makes a slushy and tangy punch.
Put dry ingredients into large bowl and margarine and broth in center. Stir until cool enough to knead. Knead until smooth. Roll thin and cut into squares. Drop into boiling broth.
Mix all ingredients, except pecans, and cook to 134° (softball stage). Add pecans. Let cool and then beat it. Drop on waxed paper. (If it gets too hard, put back on stove and let it melt some.)
Drain and wash dill slices in colander. Layer pickles with sugar until all are used. Use the jar the dills were in at purchase. Tightly close jar and turn as often as you can see sugar. The dills will absorb all the sugar and you will have a delicious sweet treat.
Brown the duck quarters in butter. Place the duck in a shallow pan and roast in a slow (325°) oven for 1 hour.
Combine the mayonnaise, ketchup, horseradish, parsley and pepper. Spread this sauce on bread. Layer the corned beef and sauerkraut on 4 slices of the bread, and top with the cheese. Cover with the remaining bread and spread with 1 tablespoon of the butter. Melt the remaining 1 tablespoon butter in a large nonstick frying pan over medium heat. Add sandwiches, unbuttered side down, and fry until golden, about 5 minutes on each side. Turn and brown the other side.
Combine all ingredients and store in tightly covered jar. Use 1 teaspoon per teacup for hot spiced tea.
In Dutch oven, layer rice, then add water. Next put in chicken, then onion soup mix and then mushroom soup. Do not mix. Cover and bake at 350° for 1 to 1 1/2 hours.
Heat oil; add onion and garlic. Saute 5 minutes. Stir in flour and chili powder; cook 1 minute. Add tomatoes and green chilies; cook 5 to 6 minutes. Reduce to low; add cheese. Stir in jalapeno peppers.
Mix sausage, egg, bread crumbs and sage. Shape into about 2 dozen 1 1/2-inch balls. In ungreased skillet, brown balls slowly on all sides, about 15 minutes.
Place sugar, cocoa, salt, butter and milk in a sauce pan and cook to a rolling boil, then boil for 1 minute. Remove from heat. Add peanut butter and mix well. Stir in oats and mix well. Drop by teaspoonfuls onto wax paper. Allow to cool and dry.
Drain strawberries, reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon onto crust. Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices. Makes 6 to 8 servings.
Bring sugar, milk and margarine to a boil and boil for 3 minutes, stirring constantly. Add peanut butter, oatmeal, cocoa and vanilla. Mix well and drop by tablespoon on wax paper.
Slice bananas. Sprinkle with Fruit Fresh. Add peach pie filling. Drain and add fruit cocktail, pineapple and cherries. Add frozen strawberries. Chill until ready to serve.
Mix bacon, tomatoes, onions, peppers, and pickle relish. Mix the pickle juice with mayonnaise and set aside. Add 2 inches of cornbread lightly packed and 1 inch of the veggie mix and top with mayo sauce. Run knife through to the bottom of the bowl so the sauce can get to the bottom. Repeat the steps until all of the ingredients are used.
Mix oil, sugar and eggs. Blend well. Add carrots. Sift dry ingredients together and add to oil mixture. Blend in nuts and raisins. Pour into greased pans. Bake at 325° for 1 hour and 10 minutes.
Mix pineapple and oranges well. Add cottage cheese and stir. Pour dry jello over mixture. Stir well. Add Cool Whip, mix well. Use large mixing bowl and refrigerate. This is a very good salad and so easy to make.
Beat cream cheese and milk until fluffy in large mixer bowl. Blend in confectioners sugar, cocoa and vanilla. Stir in nuts. Cover and chill until firm enough to handle overnight, then shape into 1 inch balls. Place on wax paper-lined trays. Chill uncovered 3 to 4 hours. They should feel dry to the touch before coating.
Layer in greased 9 x 13-inch pan. Put in oven at 325° for 1 hour and a half.
Mix drained oranges and pineapple. Add ingredients that are left. Mix all together. Cool and serve.
Combine first 3 ingredients in a large bowl and refrigerate overnight. Toss in remaining ingredients just before serving. Makes 8 to 12 servings.
Mix the first 4 ingredients, then add horseradish to taste. Very good on meats.
Cream until fluffy, butter, sugar, eggs and vanilla. Add sifted dry ingredients alternately with water. Beat well. Stir in sauerkraut. Bake in 2 greased and floured 8-inch square or round pans, or 1 (9x 13 x 2-inch) pan, until done (about 30 minutes) at 350°. Cool and frost with any chocolate frosting.
Beat eggs until light. Add pumpkin, oil and water. Add sifted ingredients (flour, soda, salt, nutmeg, cinnamon and sugar). Bake 1 hour at 350°. Grease and flour pans. Makes 2 large or 4 small loaves.
Mash bananas. Add juice of oranges and lemons. Make a syrup of sugar and water. Add to fruit. Freeze. This freezes best in hand freezer.
Fry bacon until crisp; drain and crumble. Mix potatoes, onion and green pepper together; fry in bacon drippings until crisp and browned. Mix eggs and milk with salt and pepper; pour over potatoes. Top with cheese and bacon; cover. Cook slowly for about 10 minutes. Cut into wedges to serve. Makes 4 servings.
Mix sugar, cocoa and flour real good. Add other ingredients except egg whites and crust and cook over medium heat, stirring constantly, until it gets real thick. Pour into pie crust. Cover with egg whites, beaten. Cook in oven at 325° until brown. Do not burn. You may add 1 cup chopped pecans. It's so good!
Blend well; refrigerate at least 2 hours. Stir before serving. This looks pretty served in a "bowl" made from a whole red cabbage.
Beat eggs until foamy. (Be sure egg whites are at room temperature before using.) Gradually add sugar and continue beating until stiff. Add salt and vanilla; mix well. Add pecans and chocolate chips. Preheat oven to 350°. Drop cookies by teaspoonfuls onto ungreased foil-covered cookie sheet. Place cookies in oven and immediately turn oven off. Leave cookies in closed oven overnight. Makes about 30 cookies.
Sift the first 5 ingredients together in an 8 x 8-inch pan (do not grease or flour). Make 3 holes into the dry ingredients. In the first hole, put salad oil. In the second put vinegar and in the third hole put vanilla. Pour cold water over the whole mixture and blend thoroughly until smooth. Bake at 350° for 30 to 35 minutes or until done. You may then serve and frost the cake from the same pan.
Melt butter in pan. Add flour. Stir until browned. Put in cocoa and stir. Add sugar. Stir until it is melted and mixed well. Add milk; let simmer until thick.
Mix together pineapple with pudding and the pineapple juice. Drain orange segments and fruit cocktail. Blend in remaining ingredients with the whipped topping except the cherries. Garnish with the cherries. Chill in refrigerator overnight.
Mix until crumbly first 4 ingredients and press into 8 x 8-inch pan. Bake 20 to 25 minutes at 350°. Cool and break into crumbs.
Mix flour and sugar; set aside. Combine oleo, cocoa and water. Bring to a boil. Pour over sugar and flour mixture. Add rest of ingredients. Pour on cookie sheet, greased and floured. Bake 30 minutes at 350°.
Beat this well; put on top of cake mix. Bake at 350° for 30 or 40 minutes. Cut into squares.
Mix everything but chocolate chips thoroughly. Press onto cookie sheet. Melt chocolate chips. Spread on top of peanut butter mixture. When chocolate hardens, cut into squares.
Cook beans in salted water (soak overnight or 1 hour in boiling water with tight lid) about 2 hours, until tender. (Omit this step if using canned beans.)
Mix all together. Put in casserole. Dot top with 1/2 stick margarine. Bake at 375°, stirring occasionally, for first 20 minutes. Continue baking until thick.
Place package of frozen broccoli on a paper towel on floor of microwave oven. Microwave on High 5 to 6 minutes. Drain water from box and place broccoli in a small bowl.
Bring water and margarine to boil; add flour and stir well. Remove from heat and add eggs one at a time; mix well by hand. Grease cookie sheet and drop dough with a teaspoon for dainty fancy puffs or with a tablespoon for regular size puffs. Bake 20 minutes at 425° and 20 minutes at 325° until golden brown. Fill with instant vanilla pudding mixed with 8 ounces Cool Whip and 1 teaspoon vanilla or real whipped cream and strawberries. Also may fill little puffs with a mixture of 1 can shrimp, drained and rinsed well, chopped celery, onions, Miracle Whip, salt, pepper, garlic salt and Lawry's salt to taste.
Mix together and it will thicken. Pour in crust. Beat egg whites and 1/2 teaspoon cream of tartar together. Brown lightly.
For the crust of this pie, beat egg white with salt until stiff, but not dry. Gradually beat in the sugar. Fold in nuts and turn into a well-buttered 9-inch pie plate. Spread the mixture evenly over the bottom and sides of the dish but not on the rim. Bake in a 400° oven for about 12 minutes or until set. Set aside to cool, then chill.
Melt butter. Add salt, onion salt and chili powder. Stir in pecans, coating well. Spread in a 15 x 10 x 1-inch baking pan. Bake in a 350° oven for 20 to 25 minutes. Drain and cool on paper towels. Store in an airtight container.
Mix milk, Cool Whip and lemonade together good. Pour into a 9-inch pie crust. Put into freezer until ready to use. Serves 6.
Marinate wings overnight with lemon juice and water mixture. Grease baking dish with melted margarine. Brush each wing individually with melted margarine. Sprinkle with salt, pepper, paprika or Lawry's seasoned salt. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients, except cola and marshmallows, in a large bowl. Blend at low speed. Beat 1 minute at medium speed. Add cola. Blend well. By hand, stir in marshmallows. Pour in greased 13 x 9-inch pan and bake 40 minutes at 350°. Cool about 30 minutes. Spread with icing.
Melt butter in casserole; place pork chops in melted butter. Sprinkle soup mix over pork chops; add rice. Pour enough water into casserole to cover pork chops. Cover; bake at 350° for 1 hour. A little more water may be added if needed.
Can be prepared the day before or 6 hours before baking. Arrange bread slices in a single layer in shallow buttered baking dish. Sprinkle with salt, pepper and grated cheese. Combine milk and eggs, then pour over bread and cheese. Cover and refrigerate at least 6 hours or overnight. Remove dish from refrigerator. Set oven at 350°. Place dish into cold oven. Bake for 1 hour or until bread custard is puffy and lightly golden.
Combine first 6 ingredients. Place into ovenproof dish and sprinkle with 1/4 cup grated Cheddar cheese. Bake at 350° for 30 minutes.
Chop carrots fine. Mix all ingredients well. Best when let set overnight in refrigerator.
Shred cabbage and onions 1/4 to 1/2-inch thick. Heat vinegar, sugar, mustard and salt to boil. Add oil. Return to boil, but do not boil. Pour over cabbage/onion mix. Do not stir. Cover tightly. Let sit 1 hour. Stir and chill. Use as needed. Keeps well.
Mix. Melt 1 stick butter in baking dish. Mix all ingredients in dish. Bake 45 minutes at 350°. Add cheese on top and bake until melted.
Mix ingredients. Bake at 350° for 1 hour and 45 minutes.
Combine all ingredients except sour cream, folding it in last. Refrigerate overnight if possible, or at least several hours.
To mashed potatoes, add cheese, sour cream, onion, & seasonings. Mix well. Spoon into 1 1/2 qt. casserole & brush with melted margarine. Bake in 350° oven for 30 minutes. Remove from oven & sprinkle with toasted almonds. Return to oven for 5-10 minutes. If top is still not brown, place under broiler only for a minute or two. Watch carefully.
Mix all ingredients together and pour into baked pie shell and keep frozen until about 15 minutes before serving.
Mix apples with sugar. Sift together dry ingredients; pour over apple mixture. Make a hole in center; add oil, eggs and vanilla. Stir and blend well. Use 9 x 13 x 2-inch pan. Bake at 350° for 45 minutes.
Cut chicken into pieces; flour and brown chicken. Cook vegetables. Stir in vegetables, mushrooms and pea pods. Add water and chicken bouillon if more juice is needed. Thicken with 2 tablespoons cornstarch. Add nuts. Serve over rice.
Preheat oven to 350°. Grease a cookie sheet with 1 teaspoon of margarine. Melt the rest in a small pan. Set aside. Mix flour, cheese and spices. Beat eggs and milk. Dip chicken pieces in egg-milk mixture; roll in flour mixture. Arrange on baking sheet. Sprinkle with remaining coating. Pour melted margarine over top. Bake for 60 to 75 minutes. Makes 5 servings.
Preheat oven to 350°. Grease 3 (8-inch) round cake pans. Line the bottom with waxed paper cut to fit, then grease the waxed paper.
Combine first 5 ingredients and cook over low heat until thickened. Stir constantly. Add vanilla. Pour into baking dish.
Beat cream cheese and sour cream into mashed potatoes. Add salt and pepper, and stir in chives. Fold in 1/2 of butter and spread mixture in buttered 9 x 13 inch glass casserole dish. Spread remaining butter on top. Bake uncovered at 350 degrees for 30 minutes. Sprinkle with cheese and bake additional 10 minutes. Makes 8 servings.
Prepare tomato slices. Mix flour, salt and pepper. Dip tomato slices into flour mixture. Heat margarine in 10-inch skillet until melted. Add tomato slices; cook, turning once, until golden brown. Makes about 3 servings; 290 calories per serving.
Drain and flake salmon. Remove skin and bones. Combine salmon with next 5 ingredients. Chill for several hours. Use on crackers.
Sift the dry ingredients into a large bowl. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place or in the freezer for up to 8 months. Yield: 12 cups.
Core cabbage and place in enough boiling water to cover. With a fork in one hand and a knife in the other, keep cutting off the leaves as they become wilted. Drain. Trim thick center vein of each cabbage leaf.
Fold fruit into cream cheese, sugar and Miracle Whip; add whipping cream. Can be made 24 hours ahead. Can be cut in half.
Simmer together barbecue sauce, grape jelly, tomato paste and water. Add browned meatballs; put in 350° oven for 30 minutes, uncovered.
Put popcorn in a large pan. In a heavy pan, mix sugar, margarine, corn syrup and salt. Stir over medium heat until dissolved and boiling. Continue boiling, without stirring, for 5 minutes. Remove from heat. Stir in vanilla and soda. Mix well. Pour over popcorn. Stir to coat. Pour into roasting pan. Bake in preheated 250° oven for one hour, stirring about every 15 minutes.
Combine brown sugar, flour and shortening until crumbly. Reserve 1/4 cup of crumbs for topping. To the remaining crumbs, add syrup, 1 egg and baking soda, which has been dissolved in the hot water. Mix well; batter will be thin. Pour into pie shell and top with crumbs. Bake at 400° for 20 minutes. Reduce to 350° for additional 25 minutes. Yields 1 (9-inch) pie.
In large saucepan, brown pork with onion, 1 tablespoon garlic and 1 tablespoon ginger. Cook on medium-high for 15 minutes, then set aside meat mixture.
Slice cucumbers in strips, removing the seeds. Soak 24 hours in lime and water. Pour solution off of cucumbers and soak for 3 hours in clean water (be sure you do not pour lime down your drain). Combine remaining ingredients and soak cucumbers overnight. Boil for 35 minutes. Place in canning jars and allow to set. A hot water bath may be necessary for jars to seal.
Brown meat in skillet. Drain excess fat. Saute chopped onion and bell pepper. In large pot, combine all ingredients. Simmer for approximately 1 to 2 hours.
Combine cheese, corn puffs and onion. Separate dough into 10 biscuits. Place biscuits 1/4-inch apart on baking sheet. Brush tops of biscuits with egg, sprinkle tops evenly with cheese mixture. Bake at 400° for 12 to 14 minutes or until brown. Cook sausage patties. Split warm biscuits in half, butter if desired, and fill with warm sausage patties.
Mix flour, brown sugar, salt, and shortening till crumbly; reserve 1/2 cup. To remaining crumbs, add baking powder, baking soda, cinnamon, and nutmeg; mix well. Add milk and eggs; mix well. Pour into 2 greased and floured 8-inch by 1 1/2-inch round layer cake pans; top with reserved crumbs. Bake in 375° oven for 25 to 30 minutes. Serve warm. Makes 2 coffee cakes.
Prepare barrel: Wash and rinse barrel. Line bottom with several layers of cabbage. Place a large slice of rye bread over the cabbage. Sprinkle a handful of corn kernels and about a dozen bay leaves on top of the cabbage and bread.
Melt shortening and chocolate together over hot water. Cool. Sift flour with baking powder and salt. Beat eggs until light. Add sugar, then chocolate mixture. Blend. Add corn syrup, then flour, vanilla and nuts. Mix well. Bake in an 8-inch greased pan in moderate oven. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Heat oven to 325°. Lightly grease 13 x 9-inch Pyrex dish. Combine Ricotta cheese, sugar, eggs, vanilla and anise in large mixing bowl. Using electric mixer blend ingredients until well mixed. Add cinnamon and blend in. Beat on high setting of mixer for about 10 minutes. Stir in orange/lemon rinds. Fold in drained cherries. Pour into baking dish and bake for 1 hour at 325° or until browned. Cool completely and refrigerate. Best if made a day ahead.
Beat butter, shortening, sugar, egg, water and vanilla together until creamy. Mix flour, salt and soda. Add to creamy mixture. Blend well. Stir in oats, coconut and nuts. Roll into balls the size of walnuts. Mash flat on cookie sheet (greased). Bake at 350° for 12 to 15 minutes.
Mix lime juice with condensed milk. Add Cool Whip and a few drops of coloring. Pour into crust and chill. Garnish with thin lime slices and whipped topping.
In a large bowl combine all ingredients, except the flour and cocoa. Beat at medium speed until light and fluffy (2 to 3 minutes). Gradually add flour and cocoa until well mixed (2 to 3 minutes). Shape rounded teaspoonfuls as desired (1-inch balls) or use cookie press. Place 1-inch apart on cookie sheets. Bake at 375° for 7 to 9 minutes or until done.
Combine all ingredients except flour. When mixed well, blend in flour; knead. Form dough into a long, smooth roll 1 inch in diameter. Cut 1/4 inch slices. Bake for 12 to 15 minutes at 350°. Makes 50 appetizers.
Melt chocolate and butter. Remove from heat and cool. Stir in marshmallows and 1/4 cup nuts. Divide in half and shape into log. Roll in nuts. Chill. Slice into 1/2-inch slices. Makes 2 dozen.
Sift together in mixing bowl the flour, sugar, soda and salt. Add the butter and milk; beat for 1 1/2 minutes. Add 3 unbeaten eggs, the cherry juice, the melted chocolate and the sliced cherries. Beat for 1 1/2 minutes. Pour into 3 (9-inch) round layer pans, well-greased and lightly floured. Bake at 350° for 30 to 35 minutes. Cool and frost.
In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, powder, cloves and cinnamon. Stir in nuts and raisins. Pour into 2 loaf pans. Bake 70 minutes or until wooden pick inserted in center comes out clean at 350°. Very good.
Cream butter, add 3/4 cup sugar and blend well. Add milk. Sift flour, measure and sift with baking powder and salt and 1-1/2 Tbsp. cocoa. Add to first mixture and pour into greased 9-inch square pan. Sprinkle nuts over batter. Mix white and brown sugar with 1/4 cup cocoa and sprinkle over batter. Pour boiling water over batter but do not mix into batter. Bake at 350 degrees for 30 minutes. Let cool in pan. Cut and serve upside down with whipped cream.
In large skillet on medium, melt 2 tablespoons butter and cook mushrooms and carrots until tender or until liquid is evaporated. Stir occasionally. Add cream, remaining butter, pepper and nutmeg. Bring to simmer; gradually add cheese. Add peas and chicken. Heat through. Toss chicken with cooked noodles. Sprinkle with extra cheese, if you want.
Cut up and grind eggplant fine. Add eggs, salt, pepper, paprika and flour to handle. Fry as pancakes in oil. Serve hot with jelly or honey. They freeze well.
Melt margarine in skillet. Mix beef, onion, ketchup, cracker crumbs, salt and pepper together. Shape into balls. Place in hot skillet; turn until brown. Cover meatballs with ketchup. Add water. Cover skillet; simmer for about 1 hour.
Sprinkle jello over fruits and other ingredients; mix and serve. Place some orange slices on top.
Combine all the ingredients and stir thoroughly. Pour into a greased 8 x 8-inch pan. Bake for 45 minutes to 1 hour at 300°. Cut into squares. Serve warm with celery sticks or cold with mustard.
Cream butter and sugar. Add flour and nuts. Press in a 9 x 13-inch pan. Bake at 375° for 10 minutes.
Cook carrots and drain. Cool. Slice onions and green pepper in rounds. Mix with cooled carrots. Mix other ingredients and pour over vegetables. Cover and marinate for 12 hours. Drain and serve. Will keep in refrigerator for 2 weeks. Serves 12.
Beat eggs for 5 minutes; then gradually add sugar and pumpkin. Mix well. Add flour, cinnamon, ginger and nutmeg. Pour into a cookie sheet, well-greased and floured. Bake only 15 minutes at 375°. Sprinkle a towel good with powdered sugar. Flip hot cake out on towel. Roll up and let cool. Put in refrigerator while making filling.
Mix the first 8 ingredients in blender. Add rotini noodles. Mix all together then let set overnight; add green peppers, red peppers, cauliflower, cucumbers, carrots, (any raw vegetable you like).
Combine first 6 ingredients. Add crumbled biscuits and raisins, stirring well. Spoon into a lightly greased 9-inch square pan. Bake at 350° for 40 minutes or until a knife inserted in center comes out clean. Yields 9 servings.
Cut meat into thin strips. Toss in flour, salt and pepper. Brown meat and onions in 3 tablespoons fat. Add tomato juice, bouillon and sugar; reduce heat and simmer until meat is tender. Blend in sour cream, mushrooms and wine. Heat, but don't boil. Serve over noodles or rice.
Pour the melted butter or margarine into a 10 x 6 x 2-inch pan. Sprinkle evenly with 1 1/4 cups graham cracker crumbs, 1/2 cup chopped walnuts and the dates. Prepare the pudding and pie filling according to package directions. Pour gently over crumb mixture. Sprinkle with 1/4 cup graham cracker crumbs and 1/2 cup chopped walnuts. Chill until firm (3 to 4 hours). Cut in squares to serve.
Melt 1 stick butter in baking pan. In a bowl, mix together, flour, shortening, milk, baking powder, and salt, into until dough is soft. In a saucepan, bring water and sugar to a boil. Set aside. Roll out dough and cut into strips. Form strips into cups and place in baking pan. Fill each cup with one-half peach. Pour sugar and water mixture over cups. Bake 375 degrees for 30 minutes or until crust is brown.