HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion; drain. Melt margarine in skillet; add drained hamburger and onion and mix rest of ingredients into hamburger mix. Put in long baking dish and cover with cracker crumbs. Cook in 350° oven until brown.
Grease a 9 x 9-inch square pan. Slice and spread half chocolate chip dough in bottom of pan. Mix cream cheese filling. Spread over dough. Top with remaining cookie dough slices. Bake at 350° for 30 to 45 minutes. Cool and slice.
Mix well the corn, flour, sugar and salt. Add the beaten eggs, margarine and milk. Bake, covered, 30 to 40 minutes in a pan of hot water at 400°.
Saute onions, celery, green peppers and garlic in butter until onion is tender. Remove from heat and stir in tomato sauce, water, wine and seasonings. Simmer, uncovered, for 10 minutes. Stir in shrimp and bring to a boil, then cover and cook over medium heat for about 15 to 20 minutes. Serve over rice.
First Layer: Dissolve 1 package jello in 1 cup boiling water. Add pear juice, plus enough cold water to make 1 cup. Place pears in the bottom of a mold or bowl. Place in freezer until set.
Dump pie filling into a 13 x 9-inch pan. Dump in pineapple. Spread dry cake mix over mixture. Spread nuts and coconut over cake mix. Drizzle melted margarine over nuts and coconut. Cover with aluminum foil. Bake 30 minutes. Uncover and bake 30 minutes longer at 350°.
Saute onion in butter until tender. Then add all other ingredients and mix well while heating. In 13 x 9-inch greased pan, layer tortillas, then chicken, then soup mix, then cheese. Repeat layers. Cover with foil and bake 1 hour at 350°.
In a medium saucepan, heat oil. Add onion and tomatoes and cook until soft. Add tomato sauce, spices, carrots, broth and water. Add rice and simmer on low, stirring occasionally until done.
Mix all ingredients together (melt butter in microwave before adding it). Pour into 2 pie shells. Cook at 375° for 1 hour. Makes 2 pies.
Mix sugar, water and syrup in saucepan; bring to full rolling boil. Add peanuts slowly so as not to bring boil down. Cook until peanuts pop; remove from heat and add salt and soda. Mix well; pour on greased cookie sheet.
Season the onions with salt and pepper. Wrap them individually in foil. Bake them in the middle of a preheated 350° oven for 45 minutes to 1 hour or until they are tender. Let the onions cool in the foil and discard the foil. Chop the onions coarse, discarding the root ends. In a bowl, toss them with the tomatoes, the bacon and the basil or parsley.
Cream the Crisco and sugar. Add egg yolks. Beat whites separately until stiff and fold into other ingredients. Add pineapple, nuts and vanilla. Line pan with graham cracker crumbs. Spread mixture on top of crackers. Put another layer of cracker crumbs on top. Pour partially congealed jello on top and let set overnight.
Remove stalks and outer leaves of cauliflower. Separate into flowerets, then soak head down in salted water, 2 tablespoons salt to 1 quart of water, for 1/2 hour. For a medium-size head, make 1 1/2 cups cream sauce. Add to this the mace or nutmeg. Cook cauliflower (do not overcook). Drain; season. Grate cheese. Top with buttered crumbs and dot with butter. Bake at 375° for 35 minutes, or until slightly browned.
Pan fry pork chops. Salt and pepper and prepare. Place in a baking pan and bake for 30 minutes at 350°. You may want to add more juice.
Combine first 6 ingredients. Blend together cream cheese, mayonnaise, chili sauce, salt and pepper. Add to egg mixture. Mix well. Makes 4 cups. Serve as sandwich filling or mound on lettuce cups for luncheon salad. Delicious!
Shred cabbage; pour salt over. Let set for 1 hour. Squeeze out liquid. Add chopped pepper, celery, onion and carrots. Bring to a boil vinegar, sugar, water and celery seed. Boil 1 minute; let cool. Pour over vegetables. Put in freezer containers and freeze.
Cream butter and sugar. Add eggs one at a time. Mix in applesauce and spices. Sift together salt, soda and flour. Add to applesauce mixture and beat well. Stir in nuts. Bake in lightly greased miniature muffin pans at 350° for 8 to 10 minutes. Sprinkle with powdered sugar. Batter keeps indefinitely in refrigerator. Baked muffins freeze well. Yield: 84 small muffins.
Beat all ingredients together for 5 minutes. Turn into oiled tube pan. Bake at 350° for 45 minutes. Remove from pan when cooled and sprinkle with powdered sugar.
In heavy skillet, pour in vegetable oil to heat. Add carrots and onions. Saute for 2 minutes. Remove carrots and onions from skillet.
In large pot add potatoes and enough cold water to cover them. Bring to boil over high heat. Lower heat to medium and boil until tender. Drain. In larger bowl combine remaining ingredients. Add warm potatoes; toss gently to coat. Let cool to room temperature, tossing occasionally.
Boil raisins in water. Let cool. Save 1 cup juice that raisins were boiled in. Cream butter or shortening with sugar. Add beaten egg yolks to shortening mixture. Add soda and whiskey to raisin juice. Mix with shortening mixture. Add flour, raisins and nuts. Fold in egg whites. Bake at 350° for 40 minutes.
Preheat oven to 375°. Beat the cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small mixing bowl at medium speed with electric mixer until well blended. Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded measuring tablespoonfuls cream cheese mixture. Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Fold points over cream cheese mixture.
Preheat the oven to 450°. Spray a 6-cup shallow baking dish with nonstick cooking spray.
Cream butter. Beat in sugar. Add beaten egg yolks, vanilla, mashed potatoes and cocoa. Add sifted dry ingredients alternately with milk, then add nuts. Fold in stiffly beaten egg whites. Bake in buttered flat cake pan for about 50 minutes in a 350° oven.
Melt ingredients over low heat or in crock-pot. Serve with sliced apples!
Melt butter in microwave for 30 seconds. Add marshmallows and coat with butter. Microwave for 1 minute, stir and microwave for 1 minute longer. Add food coloring and vanilla; stir. Fold in cornflakes and blend well. Drop from teaspoon onto waxed paper on cookie sheet. Shape into wreaths with fingers. Decorate with red hots. Refrigerate until set.
Preheat oven to 350°. Melt margarine in a 9 x 13-inch dish. Beat eggs; add flour, milk and seasonings. Mix well. Add spinach, cheese and onion; fold in. Pour in pan. Bake 35 minutes. Remove and cool 45 minutes to set. Cut into bite-sized pieces. Makes 38 to 45 pieces.
Mix all ingredients. Put in oblong lightly greased baking dish. Bake, covered, for 1 hour and 10 minutes at 350°.
Cream together the sugar, oil and eggs. Mix together the applesauce and the soda. Sift together dry ingredients. Soak raisins in warm water, then drain real good. Mix together and add raisins dredged with flour. Add nuts. Bake 1 1/2 hours at 325° in a greased and floured tube pan.
Saute onion with bacon until desired doneness. Drain off fat. Make cream sauce with flour, milk and cheese. Add pepper when sauce is desired consistency. Add eggs; beat into sauce. Great on spaghetti.
Place meat in shallow pan. Pour marinade over and refrigerate 3 hours. Remove meat from marinade and cut into 1/2 x 3-inch strips. Melt margarine in 1 large skillet. Add onions, peppers and seasoning salt; saute until tender. Place meat into large cast-iron skillet and sear over medium heat until browned. Add vegetables. Place tomatoes over both meat and vegetables. Garnish with lemon wedges. Serves 6.
Mix soup and sour cream in 2-quart casserole. Stir in chicken, vegetables and thyme. Spoon stuffing over mixture. Bake at 350° for 45 minutes until bubbling.
Mix all ingredients, except for pecans. Pour into small casserole. Sprinkle pecans on top. Bake at 350° for 20 to 30 minutes. Serve warm. Use Fritos to dip.
In a saucepan, melt 2 tablespoons butter. Add flour; cook and stir until the mixture begins to bubble. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the cheese until melted; set aside. In a large skillet, saute mushrooms and onion in 2 tablespoons of butter until tender. Add eggs and salt; cook and stir until the eggs are completely set. Add the cheese sauce and broccoli; mix well. Pour into a greased 11 x 7 x 2-inch baking dish.
Preheat oven to 400°. Spread mustard evenly over pie shell and cover with Mozzarella. Make layered overlapping of tomato and zucchini slices alternating for color. Sprinkle half of garlic, oregano, salt and pepper and drizzle half of olive oil over layer of tomatoes and zucchini. Make second layer of tomatoes and zucchini and sprinkle with rest of garlic, oregano, salt and pepper and drizzle remaining olive oil on top. Put pie on baking sheet and bake for 40 to 50 minutes. Sprinkle with chopped basil and serve.
Beat egg. Add milk. Sift dry ingredients into another bowl and blend in onion. Combine dry ingredients with milk mixture. Drop into hot fat (370°). Fry until deep brown. Drain on paper towels. Serve hot. Makes about 2 1/2 dozen.
Beat egg white with 1 tablespoon of water until frothy, but not stiff. Mix pecans in egg white mixture thoroughly. Mix dry ingredients and pour over pecans. Coat throughly. Place on a cookie sheet in a single layer and bake at 325° for 1/2 hour, stirring at the 15 minute interval. Place on waxed paper in single layer until cool. Store in airtight container.
Combine first 4 ingredients in a large shallow dish; set aside. Combine next 6 ingredients, mixing well. Pour over vegetables, tossing lightly. Cover and chill 8 to 10 hours. Drain and serve in a lettuce lined bowl. Yields 6 servings.
Dissolve gelatin in 2 cups of boiling water and juice. Add 2 cups of cold water and ice. Stir until completely dissolved. Add cherries and pineapple. Chill. Sprinkle nuts on top.
Cream shortening; add eggs, one at a time. Add sugar gradually. Combine baking powder with flour and add alternately with milk. Add flavorings. Bake at 350° for 1 hour.
Combine dry ingredients. Mix well. Add bacon, margarine, egg and orange juice. Mix until well blended. Drop by level tablespoons 2 inches apart on ungreased baking sheet. Bake 10 to 12 minutes at 350° or until edges are lightly browned but cookies are still soft. Makes 2 1/2 dozen.
Cook spaghetti as directed on package. While spaghetti is boiling, saute mushrooms in separate pan. Add wine. Drain spaghetti and add mushrooms. In separate saucepan, make a sauce of butter, flour and chicken broth. Remove from heat and add heated whipping cream. Add shredded chicken and sauce to spaghetti-mushroom mixture. Mix well. Place in greased baking dish and sprinkle the top with Parmesan cheese. Bake in a 375° oven until lightly browned and heated through.
Mix together and top with prepared Stove Top dressing. Bake 45 minutes at 350°.
Place chicken in a 10 x 10 x 2-inch baking dish with one inch of lemon juice in the bottom of the dish. Baste with sauce. Bake covered at 350° for 30 minutes. Remove from oven; baste with sauce. Bake,	uncovered, for	15 minutes longer or until brown and tender. Remove from oven and serve.
Mix all ingredients, together and bake at 350 degrees for 60 minutes. Makes 2 loaves.
Peel and cube eggplant. Boil until soft and drain. Saute onion in margarine and add to eggplant. Mix 2/3 of cracker crumbs with eggplant. Blend egg with milk. Add to eggplant mixture. Add bacon drippings, salt and pepper to taste. Top with remaining cracker crumbs and brown in moderate 350° oven.
Stir yeast into warm water. Add sugar, cooled milk, salt, egg, shortening and 2 cups flour. Beat until smooth. Beat in enough flour (about 1 1/2 cups) to make dough handle easily. Knead until smooth, about 5 minutes. Place in greased bowl, turning to grease top. Cover with cloth. Let rest until doubled. Punch down and shape into rolls; let rise, covered. Bake at 350° for 12 to 15 minutes on greased sheet.
Melt butterscotch and chocolate chips together for 3 or 4 minutes on High. Stir in the nuts and potato chips. Drop by tablespoons onto waxed paper.
Brown meat and drain; add the chili and heat until melted. Saute onions and garlic; add to meat. Add rest of ingredients. Cook pasta and drain, then add to meat mixture. Put in large casserole or 2 medium. Put grated cheese on top. Bake at 350° until cheese melts, about 1/2 hour.
Heat cream cheese, soup and onions until smooth. Remove from heat. Add mayonnaise. Dissolve gelatin and water over heat. Add to soup mixture. Add shrimp and celery. Pour into mold. Chill 12 hours. Serve with snack crackers.
In skillet, fry bacon until crisp. Remove and crumble. Pour off all but 2 tablespoons drippings. Cook peppers and onions in drippings until tender.
Melt butter in saucepan. Add green peppers; cook 3 minutes. Stir in flour; add milk gradually. When smooth, add tomatoes, mushrooms and seasoning. Cook until thickened; stir constantly. After 15 minutes, add the tuna. Cool 2 minutes. Serve over toast. Makes 3 to 4 servings.
Mix eggplant, onion, peppers, salt and pepper in saucepan. Cover with water. Cook 10 minutes. Add tomato and chili powder. Simmer until tender. Add crumbled biscuits, enough to thicken. Stir constantly.
Combine starter juice, peaches (with juice) and 2 1/2 cups sugar. Stir daily for 10 days. On the 10th day add 2 1/2 cups sugar and pineapple chunks with juice. Stir daily for 10 days. On the 20th day, add 2 1/2 cups sugar and maraschino cherries. Stir daily for 10 days. On the 30th day, make cakes. Makes 3 cakes.
Mix until crumbly and press lightly into an ungreased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Mix together and cook until thick. Pour strawberries into mixture. Pour into cooked pie shells. Top with Cool Whip. Makes 2 pies.
Cook bacon and drain. Brown ground meat with chopped onion and drain well. In large Pyrex bowl, mix all other ingredients. Add ground meat and crumbled bacon. Cover and must let it sit in refrigerator overnight. Bake at 325° for 2 hours. Freezes well.
Cook onions and garlic in 2 tablespoons oil until golden brown. Add ground beef and other ingredients and simmer until hot. Serve over corn chips. Garnish with grated sharp Cheddar cheese, chopped ripe olives and chopped avocados. Makes 6 to 8 servings.
Mix well and bake at 350° for 45 minutes. Umm Umm Good!
Boil macaroni 10 minutes. Drain off water over peas and mushrooms in a strainer. Heat mushroom soup and combine with macaroni, peas and mushrooms. Add the cheese from package and tuna. Serve with French bread.
Combine all ingredients in a blender and mix lightly. Pour into a greased 1-quart casserole dish and bake at 350° for 40 minutes.
Combine cornstarch and the 1/4 cup water in a 3-quart saucepan. Add boiling water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute until thickened. Stir in sugar, lemon rind and butter; cool. Stir in eggs and lemon juice. Pour mixture into a 9-inch pastry lined plate. Roll out remaining pastry, cut slits for steam to escape. Adjust over filling; flute to make stand up edge. Brush top with 1 tablespoon milk. Sprinkle with 1 tablespoon sugar. Bake in a 375° oven for 30 minutes, then at 425° for 10 minutes or until golden.
Put salmon in large bowl. Remove all bones. Add egg and meal. Mix well. Put shortening in skillet and let it melt while mixing the salmon. Form patties (will make 12 small or 8 large). Fry golden brown on each side at medium heat. Drain on a paper towel before serving.
Add a little of the salad dressing to cooked noodles, then remaining ingredients. Chill. Just before serving, toss with the remaining salad dressing.
Mix ingredients until moistened. Use a spoonful of dough and press dough lightly on cookie sheet. Cook at 350 degrees for 8 to 10 minutes or until golden brown.
Brown meat, onions and garlic in skillet; put in crock-pot with all other ingredients, except beans. Cook on low setting 8 to 10 hours. Add beans last hour. Serve over Fritos or rice.
Combine sugar, syrup and salt in a 2-quart glass bowl. Microwave on High for 5 minutes. Stir in nuts. Cook on High for 2 minutes. Take out of microwave and stir. Cook on High for 30 seconds to 1 minute until light brown in color. Stir in butter, vanilla and baking soda. Will be light and foamy. Spread out on margarine covered cookie sheet. Let cool. When hard, break into pieces.
Brown beef and onion. Drain well. Puree tomatoes. Add to pot along with beans, water, picante sauce & cumin. Simmer for 10 minutes. Ladle into soup bowls & top with slightly crumbled corn chips, and cheese.
Cream sugar and oleo. Add milk and egg. Add dry ingredients. Add chocolate chips, vanilla and nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes.
Place turnips in a saucepan; cover with water. Add salt, and bring to a boil; cover, reduce heat and simmer 15 to 20 minutes, or until turnips are tender. Drain and set aside.
Dissolve jello in one cup boiling water. Add sugar, salt, apricots and pineapple with juice (3/4 cup). Cool until thickens. Fold in Cool Whip. Cover bottom of 9-inch square pan with half the cake, broken in small pieces. Pour over half fruit jello mixture. Then another layer of cake pieces and another layer of mixture. Refrigerate 4 to 5 hours or overnight. Cut into squares. Serves 16.
Bake cake mix according to directions in a 9 x 13-inch cake pan. Boil sugar and pineapple for 5 minutes. Pour the mixture over hot baked cake that has been pierced with a fork. Let cake and pineapple mixture cool. Mix dry pudding mixture with 1/2 Cool Whip and pour over cake. Add bananas and cover with remaining Cool Whip. Sprinkle coconut over bananas and top with chopped nuts and cherries.
Combine ground beef, corn flakes, parsley, eggs, soy sauce, pepper, garlic powder, catsup and onion. Mix well. Form small balls and put in pan larger than 9 x 13-inch.
Mix pudding and milk according to box directions. Add Eagle Brand milk and bananas, then add Cool Whip. Layer a cake dish with wafers and then pudding and then repeat.
Chop peppers and onions into small pieces. In a large pot, mix vinegar and sugar and bring to a boil and cook for approximately 15 minutes or until onions appear clear. Spoon into sterilized jars and seal.
Combine cranberries, sugar and miniature marshmallows. Let stand in refrigerator overnight. Add pineapple, nuts and whipping cream. Mix well and place in 9 x 13-inch pan and freeze.
Mix together and pour into pie shell. Bake at 350° for 45 minutes.
Mix well, except for cornmeal. Pour into 9 x 12-inch baking pan. Mix self-rising cornmeal (about 3 cups) and pour on top. Bake at 450° for 45 minutes or until cornbread is done.
Melt caramels with margarine and water in heavy saucepan over low heat, stirring until smooth. Pour over cereal; toss until well coated. Press into greased 13 x 9-inch baking pan. Let stand until firm.
Mix all ingredients together and cook about 10 minutes or until it thickens. Let cool; line dish with graham cracker crumbs. Alternate layers of crumbs and sauce until dish is filled.
Saute chicken in oil until lightly browned. Add garlic, onion, pepper strips and carrots. Stir-fry 2 to 3 minutes. Add bouillon, teriyaki sauce, vinegar, sugar and pineapple with juice. Bring to a full boil.
Mix flour, baking soda and salt with milk and beat on "stir" with mixer. Add rest of ingredients and beat again. Line muffin pans with paper liners. Fill each about 2/3 full. Bake at 400° for 15 to 20 minutes.
Place ground chuck in center of aluminum pie pan. Put onion, potatoes, carrot, bell pepper on and around ground chuck. Cover with foil; cook in oven for 40 minutes at 400°. Unwrap; eat from pie pan. Salt and pepper to taste. Add barbecue sauce, if desired.
Combine first 6 ingredients. Mix buttermilk, oil and eggs. Stir two mixtures together. Will keep in refrigerator 1 month. Bake in muffin tins at 400° for 20 minutes.
Heat corn and milk, gradually stir in egg. Add the rest of the ingredients and a dash of pepper. Mix well. Pour into greased loaf pan. Sprinkle buttered cracker crumbs over the top. Bake at 350° for 20 minutes.
Mix graham crackers, oleo and sugar together. Pat this on bottom of a 9 x 13-inch pan.
In heavy saucepan, combine brown sugar and flour. Stir in sour cream, egg yolks, spices and salt until smooth. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in raisins; cover and set aside.
Add boiling water to gelatin and stir until dissolved. Add berries and mix gently. Chill until slightly congealed. Add pineapple and juice. Add pecans or walnuts and mix. Pour 1/2 of gelatin mixture into a 9 x 9 x 2-inch pan or jello mold. Chill slightly. Fold sour cream into remaining gelatin mixture. Pour carefully into mold and chill until set.
Put sugar, oil and vinegar in a saucepan; bring to a boil. Pour over ingredients. Put in refrigerator. Keeps for weeks.
Pare rind and all pink edges from watermelon and cut into squares or fancy shapes. (Choose melon with thick, firm rind. Trim off outer green skin and all pink flesh so only the thick white part of rind remains.) Cover with brine made by mixing salt with 3 quarts cold water. Add ice cubes. Let stand 5 to 6 hours in crock or other thick glass container (no metal ones). Drain. Rinse in cold water. Cover with cold water and cook until fork-tender, approximately 10 minutes. Don't overcook! Drain. Combine sugar with vinegar, water and spices tied loosely in cloth bag. Add red or green coloring if desired. Boil 5 minutes and pour over watermelon with spices. Add lemon slices if desired. Let stand overnight (covered and room temperature). Heat to boiling. Cook until rind is translucent and hot throughout (10 minutes); pack in hot, sterile jars. Add 1 stick of cinnamon from bag to each jar. Cover with boiling syrup to top of jars. Wipe with dry towel. Adjust lids. Process in boiling water bath 5 minutes. Makes 4 to 5 pints.
Combine last 6 ingredients. Add chicken breasts. Refrigerate 8 to 12 hours. Grill over hot coals. Serves 12.
Mix together all ingredients except pork chops. Place chops in 9 x 13-inch pan. Pour liquid over chops. Bake at 375° for 1 hour.
Saute the onion in the melted butter or margarine until tender, but not brown. Remove the onions. Combine the corn muffin mix, egg, milk and corn to make a soft batter.
Blend sugar, milk, oleo and vanilla. Melt wax and chocolate chips together. Pinch off sugar mixture; wrap cherries and dip into chocolate mixture. Let stand 7 to 10 days for center to get runny.
Brown ground beef with onion and pepper. Add remaining ingredients and mix well. Place in a big baking dish and bake at 350° for about an hour. Stir a couple of times while they're baking.
Wash and clean berries; discard hulls. Measure 3 cups. Cut in small, bite size pieces and place in a heavy pan with 2 tablespoons of cold water and lemon juice. Partially crush berries; bring to a boil. Stir and cook rapidly about 5 minutes until berries are cooked.
Cream butter in a small bowl with vanilla and the sugars until fluffy-light; beat in egg yolk. Stir together flour and salt; blend into creamed mixture. Form into small balls, about a teaspoon of batter in each, on an ungreased cookie sheet. Flatten slightly with a fork dipped in flour; top with a pecan half. Bake in a 375° oven for 10 to 15 minutes until golden brown. Cool on rack. Yield: 3 to 4 dozen.
Grease cake pan and flour. Mix the first 4 ingredients and bake at 350° for 33 to 38 minutes. Take from oven and make lots of holes with a fork all the way to the bottom of the pan. Mix together the lemon juice and powdered sugar. Spoon over cake. Cover with Cool Whip or sprinkle powdered sugar on top.
Cook vegetables until tender; drain. In saucepan, melt butter. Add onion; cook until tender. Stir in flour; cook and stir 2 or 3 minutes until bubbly. Stir in soda. Gradually add milk and broth. Bring to boil; reduce heat and simmer, stirring, until mixture thickens slightly, 10 to 15 minutes. Add cheese and red pepper; stir until melted. Garnish with parsley. Makes about 4 1/2 cups.
Mix mincemeat, soda, eggs, shortening, sugar and water. Mix in flour. Drop on cookie sheet by teaspoonful.