HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and drain grease. Add the rest of the ingredients and stir over moderate heat until bubbly. Lower heat and simmer for 30 minutes, stirring occasionally. Serve over rice or egg noodles. Sprinkle with Chinese noodles.
Combine ingredients and place in unbaked pie shell. Bake 45 minutes at 350°.
Melt cream cheese & butter. Add remaining ingredients to pan & heat. Serve warm with corn chips.
Mix together cake mix, butter and egg. Press in bottom of 13 x 9-inch pan and bake at 350° for 12 minutes to set. Pour the miniature marshmallows over warm crust and return to oven just until they begin to puff. In a saucepan, melt the Reese's peanut butter chips with corn syrup. Stir in vanilla and pour over peanuts and Rice Krispies. Mix well and spoon over crust/marshmallows. Allow to set. Cut into squares and enjoy!
Mix and shape into loaf. Bake in greased loaf pan at 350° for 40 to 50 minutes. Serve hot or cold.
Cream together sugar, eggs, oleo and oil. Add flour, soda, buttermilk, coconut, vanilla and pecans. Beat egg whites and fold into mixture. Bake in three 8 or 9-inch pans at 350°.
Mix together in large bowl. When serving, put 1/4 cup powder in tea cup. Fill with hot water. Add marshmallows, if desired.
Fry diced bacon; drain excess grease. Add milk and well beaten eggs. Season with salt and pepper. Stir constantly. Just before eggs become completely dry, add crushed cheese crackers. Serves 12.
Layer each item in a casserole dish. Bake, uncovered, for 1 hour at 350°. Serve over rice or noodles.
Brown ground beef and onions until done; drain. Stir in corn, sauce, rice, steak sauce and pepper. Spoon mixture into peppers. Put into baking dish. Bake at 350° until peppers are done. Makes 6 servings.
Combine first 7 ingredients and fry together until meat and onions turn white. Add chili powder if desired. Pour over pintos. Cover with corn meal mix (real thin). Bake in oven at 350° until bread browns.
Combine water and sugar; stir until sugar dissolves. Add milk and eggs. Stir in coconut and next 5 ingredients. Add rice and let stand for 30 minutes. Pour into a 9 x 13 pan and bake at 350° for 45 minutes. Serves 10 to 12.
Prepare and cook corn. Cook and stir onion and green pepper until tender. Remove from heat; stir in flour, salt, paprika, dry mustard and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat; stir in milk gradually. Heat to boiling, stirring constantly. Boil for 1 minute; stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 tablespoon of butter; sprinkle over corn. Cook, uncovered, at 350° until bubbly, approximately 30 to 35 minutes.
Use about 15 x 2 1/2-inch (3-quart) casserole dish. Mix all ingredients together. Top with 2 cans of French fried onions rings. Bake at 350° until bubbly. Serves 12 to 15 people. Can be frozen and used later.
Drain the juice from the Ro-Tel into a large pot. Add the cheese in chunks and melt on medium heat. Fry the sausage in a skillet until crumbly. Cut up the tomatoes into small pieces. Add the tomatoes to the sausage and finish cooking. Then add the cheese mix and heat until piping hot. Serve with plain taco chips.
Melt butter in top of double boiler; add chocolate and blend. Add sugar, milk and salt and cook on low heat, stirring frequently for 20 minutes. Store in refrigerator. Makes one quart.
Heat oven to 350°. Mix all ingredients thoroughly. Shape into loaf in shallow baking pan. Bake 1 1/2 hours or until done.
Melt shortening over low heat. Let cool. Add sugar, egg, molasses: beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well: chill. Form in 1 inch balls, roll in granulated sugar and place on greased cookie sheet two inches apart. Bake in moderately hot oven, 375 degrees, 8 to 10 minutes.
Beat cheeses on medium speed until fluffy. Mix in onion and Worcestershire sauce; add lemon juice, pimento and butter. Stir in pecans. Cover and chill 3 to 4 hours. Mold into a large ball. Cover and chill until firm, about 2 hours.
Drain fruit; save juice. Add pudding mix to juice; add lemon juice. Mix with drained fruit and chill overnight. Just before serving, add bananas.
After fish has been cleaned, rub 1/2 inch crust of mud all over each fish. Carefully lay fish into hot coals. Spread additional hot coals over top of fish. Do not disturb while cooking, it may crack the mud. Most fish will cook in 1/2 hour. Remove from fire and crack mud pack carefully.
Beat eggs slightly in a 2-quart bowl. Stir in sugar, corn syrup and melted butter. Add pecans. Pour into unbaked shell. Bake near center of oven for 35 to 40 minutes, or until filling is slightly firm in a 375° oven.
Mix together pineapple and pie filling and pour into greased 9 x 13-inch pan. Sprinkle cake mix, nuts and coconut over fruit. Melt oleo and pour over the top. Bake at 350° for 1 hour.
Tenderize slices of deer tenderloin. Melt shortening in frying pan. Dip pieces of tenderloin in seasoned flour. Brown quickly on each side. Take up and set aside. Drain off all shortening, except 3 tablespoons. Saute onions in shortening. Brown and add the Ro-Tel tomatoes, mashed. Add 1 cup water. Cook until thick. Add dash of hot sauce and enough catsup to color. Can place meat back in gravy or leave out. Serve over wild rice or biscuits.
Mix cream cheese and crab. Thinly spread shrimp cocktail sauce over top. Good with Snack Wells fat-free wheat crackers.
Mix oleo and vanilla wafers; spread in 9 x 9-inch pan. Add coconut, chips and nuts; add the milk over the top. Place cherries over mixture. Bake at 300° for 30 minutes. Let cool; cut into squares.
Sift together flour, salt and baking powder. Then cream butter and sugar in separate bowl. Add egg and beat until smooth. Then add the dry ingredients and milk. Now fold in blueberries. Pour mixture into a greased 10 3/4 x 7 x 1 1/2-inch pan. Sprinkle on prepared topping.
Cream the sugar, butter and Crisco together. Add eggs, one at a time, beating good after each one. Add flour and half and half alternately, ending with flour. Add baking powder, salt and vanilla. Beat well. Pour into greased and floured tube pan (makes one big cake). Put in cold oven at 325° for 1 hour and 40 minutes. Watch after 1 hour. My oven cooks fast and it only takes 1 hour and 20 minutes.
Mix jello and boiling water, stirring until well dissolved. Add 7-Up and chill until partly congealed. Add 1 1/2 cups drained pineapple, bananas and marshmallows. Put into refrigerator and chill.
Place fresh gathered cucumbers into jars cold. It is better to quarter them and use enough small cucumbers to make a wedge in center of jars so they won't float. Put warm solution over cucumbers and seal tightly with jars that have been placed in cold pack canner. Let water boil over tops of jars for 10 minutes in order for them to seal. Remove from canner and screw tightly. If you overprocess them, they will shrink and be no good. Make several solutions for a great deal of cucumbers. One solution will usually do for 3 quarts.
Place peanut butter and Marshmallow Creme in a bowl. Cook sugar and milk to soft ball stage. Remove from heat. Pour over peanut butter and Marshmallow Creme. Beat until smooth. Pour into buttered 9-inch Pyrex. Cool and cut into squares.
Mix all together. Bake in unbaked pie shells. Bake for 40 minutes in a 350° oven. This makes 2 pies.
Brown meat, onion, bell pepper and celery. Add chopped potatoes and carrots to mixture. Add tomatoes, tomato sauce (corn and salsa if desired), rosemary and chili powder. Season to taste with Mrs. Dash, salt and pepper. Cook for about 45 minutes.
Mix oleo, sugar, milk and egg well. Add potatoes to mixture and spread in pan.
Beat egg white until stiff peaks form. Add sugar, crackers, nuts and vanilla and blend well. Grease a 9 X 13 pan. Spread mixture in pan and bake at 350 degree oven for 20-25 minutes. Let cool, Clean and slice strawberries fold into cool whip and spread over cooled crust. Garnish with a few slices of strawberry.
Combine ingredients and spread in 9 x 13-inch greased pan. Melt 12 ounces chocolate. Spread on top. Chill and cut into 40 pieces.
Prepare pineapple cake according to package directions. Leave cake in pan. Mix remaining ingredients and boil for 5 minutes. Pour over hot cake. This cake is better after it sits.
Mix dry ingredients. Add liquid; mix well. Will be stiff; do not stir again. Fill tins 2/3 full. Bake at 400° for 15 to 20 minutes. Will keep in fridge for 6 weeks.
In small bowl, combine mayonnaise, nutmeg and pepper. Spread on one side of each bread slice. Layer ham, chicken or turkey on 6 bread slices. Top with remaining bread, mayonnaise side down. Cut sandwiches diagonally into quarters. In small bowl, beat together eggs and milk. Dip sandwich quarters into egg mixture. Cook on preheated griddle or skillet, turning once, 4 to 5 minutes or until browned and heated through. Serve with raspberry preserves. Makes 24 mini sandwiches.
Combine all ingredients except bread. Dip bread into mixture and brown in a skillet. Makes 12 slices.
Prepare sugar cookie dough on pizza pan. (Follow instructions on label.) Place in refrigerator to cool. Blend cream cheese and sugar until smooth (add more sugar if necessary). Spread onto cold cookie. Cut strawberries, kiwi and pineapple in halves. Alternate in rows, beginning at the outside of the cookie. Store in the refrigerator until time to serve.
Prepare mashed potatoes according to package directions. Add egg, onions and salt, stirring until blended. Spoon mixture into lightly greased 2-quart baking dish. Sprinkle with cheese, then bake, uncovered, at 350° for 5 minutes or until cheese melts. Yields 8 servings.
Place bananas in bottom of crust. Mix milk, lemon juice, and almond extract and pour over bananas. Top with cool whip. Chill and serve.
Cut beef tenderloin or lean beef into thin strips and sprinkle with sugar; set aside for 30 minutes. Combine soy, pepper, garlic, onion, etc. with 1 tablespoon sugar; mix into beef and let marinate for 30 minutes more. Place foil on a hot grill; puncture foil all over with a fork. Place meat on foil and cook, stirring as you would stir-fry, until done. Makes 4 to 6 servings.
Mix all ingredients in a large bowl. (May be refrigerated, covered, for up to 1 month.) Makes 6 cups. Serves 12.
Mix all ingredients in a blender. Freeze in a 1 gallon ice cream freezer.
Cook 1 cup rice with the chicken broth. Set aside. "This will make 2 cups cooked rice." In large skillet or Dutch oven, melt butter. Add onion, celery, broccoli, mushrooms and chestnuts. Cook until tender. Add rest of ingredients. Put in large casserole dish. Bake at 325° for 30 minutes.
Mix sugar and vinegar; add rest of ingredients and stir. Let stand for 2 days. Keeps indefinitely.
Preheat oven to 350°. Combine crumbs and margarine; press firmly in a 9-inch pie pan. Blend cheese in a large mixing bowl until fluffy. Add sweet cream and blend until smooth. Beat in eggs, sour cream and vanilla. Pour into pie pan and bake 50 to 55 minutes. Cool, chill and garnish as desired.
Mix all ingredients and beat until smooth. Pour into a greased and floured 9 x 12-inch pan. Bake at 375° for 20 to 30 minutes.
In large saucepan, beat together milk, sugar, eggs, flour and salt. Cook over medium heat, stirring constantly until mixture reaches 160° or until just coats a metal spoon. Cool quickly by placing pan in a bowl of ice or cold water; continue to stir. Add half and half and heavy cream. Combine well. Add desired flavorings. Freeze according to ice cream maker's instructions.
Melt butter in large skillet. Saute onion and garlic until tender. Flour squash and zucchini. Add to onion mixture. Add green pepper. Cover and simmer 30 minutes. Add tomatoes and seasonings. Cook 15 minutes longer.
Cream together the shortening and sugar with electric mixer. Add molasses and egg. Stir in remaining ingredients. Dough will be stiff. Cover and chill 1 hour. Roll out dough on lightly floured cutting board to 1/4-inch thickness. Cut dough with cookie cutter. Place on greased baking sheet. Bake at 350° for 10 minutes. Makes 22 to 24 (5-inch) cookies.
Cook fettuccine per directions. In deep 12-inch skillet, heat butter and oil. Add broccoli and onion; cook 3 minutes, stirring often. Add pea pods, mushrooms, peppers, garlic, salt and pepper. Cook and stir until vegetables are crisp-tender. Add cream and Parmesan cheese. Cook for 3 minutes until blended and simmering. Drain fettuccine and add to skillet. Stir until well mixed. Serve immediately.
Mix together grapenuts, sugar and buttermilk and let stand overnight. Add remaining ingredients and bake in loaf pan at 325 for 1 hour.
Wipe chicken breasts with damp paper toweling. Sprinkle with the salt and pepper. Beat together egg and mustard. In separate bowl, combine Parmesan cheese and bread crumbs. Dip each chicken breast in egg mixture. Then roll in cheese mixture. Lay chicken on waxed paper and let set 10 minutes. Saute chicken on both sides in heated oil for 15 to 20 minutes or until chicken is tender. Sprinkle with green pepper slices.
Cook onion and garlic in olive oil until soft. Add tomatoes, crushed red peppers, salt and pepper. Simmer 15 minutes. Cook pasta and drain. Mix Mozzarella cheese, pasta and spinach. Add 2/3 cup Parmesan cheese; toss well. Put into casserole dish, sprinkle with the rest of the Parmesan cheese. Put under broiler until the cheese is golden brown.
Heat oven to 325°. In large bowl, cream powdered sugar, butter and pudding mix. Lightly spoon flour into measuring cup; level off. Stir flour, milk and vanilla into creamed mixture; mix well. Cut Hershey Nuggets in halves and shape dough around each half forming a ball. Top each ball with a pecan half. Place on ungreased cookie sheets. Bake for 13 to 18 minutes or until edges are light golden brown. Cool. Makes about 3 dozen.
Bring raisins, butter and water to a boil; let cool. Mix all together and put in 3 greased cans (size 2). Bake at 350° for about 45 minutes. Use toothpick to test and see if done.
Soak yeast for 10 minutes in lukewarm water. Mix shortening, sugar, salt and egg. Add to yeast, then add flour and milk. Let rise until doubled. Roll out to 1/2-inch thickness. Cut doughnuts out and let rise again. Fry in deep oil until golden brown. Glaze with powdered sugar and milk mixture.
Preheat oven to 350 degrees. Heat chili in a saucepan for 5 minutes. Press softened cream cheese into the bottom of a 1-1/2 qt. baking dish. Pour chili over cream cheese, sprinkle grated cheese on top. Bake for 20 minutes. Remove from oven and top with green onions.	Serve with tortilla chips.
Slice cucumbers into spears. Bring liquids and salt to boil. Pack jars with cucumbers. Add dill blossoms, garlic cloves and 1/2 teaspoon dill weed to each jar. Pour liquid into jars. Seal and let set.
Brown ground beef. Add tomatoes. Mix cornmeal and water and add to tomato mix by spoonfuls, stirring constantly. Simmer, uncovered, 20 to 25 minutes, stirring occasionally. Add chili powder, corn, olives, salt and pepper. Heat through.
Cut apricots in half and remove stone.	Place skin side up in individual ovenproof dishes or one larger one. Put the water in a small saucepan. Add crushed cardamon seeds, sugar and lemon zest, bring to a boil and simmer for 2 minutes.
In a large container, combine cranberry juice, pineapple juice, pink lemonade concentrate and water. In a round pan, small enough to fit into punch bowl, fill 1-inch warm water, add 5-7 drops blue food coloring and freeze. Slice 13 star shaped pieces from fruit and lay them in a circle formation along rim of round pan and cover with water. Freeze. Just before your party starts, fill bowl with punch ingredients and lemon lime soda. Add ice cake garnish.
Preheat oven to 425°; preheat 2 tablespoons grease in pan.
Combine chicken broth and vegetables in a large saucepan. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in chicken soup, chicken and pepper. Spoon into a 9 x 13-inch baking dish. Mix flour, milk and butter; pour over chicken mixture. Bake at 350° for 55 minutes. Serves 8. Good!
Melt chocolate in 1 3/4 qt. casserole. Combine all ingredients in bowl. Pour melted chocolate over ingredients in bowl, Stir until well coated. Pour onto waxed pepper to cool. Break apart and store in tight container.
Mix first seven ingredients in pan. Boil 5 minutes. Cool in pan, then add flour, baking powder and baking soda. Pour into greased and floured pan. Bake at 375° for about 35 to 45 minutes until done.
Cook onion in butter until softened. Add the mushrooms and cook until almost all the liquid is evaporated. Add the Port and cook over high heat until all the liquid is evaporated. Season with salt and pepper and let cook to room temperature. In processor, grind Cheddar; add cream cheese and sour cream and blend until smooth. Add mushrooms and process until fine. Makes 45 mushrooms caps.
Blend graham crackers with peanut butter. Add liquid sweetening agent and baking powder. Add egg yolk and mix thoroughly. Mix in the milk thoroughly. Form balls. Place on a cookie sheet; press flat with a fork. Bake in a moderate oven for about 10 minutes.
Combine first 5 ingredients. Cook until semi-soft, about 20 minutes. Add tomatoes, lemon and sugar. Simmer for 10 minutes. Add green beans. Cook for 10 minutes. This soup keeps well for a week or can be put in containers and frozen.
Brown ground beef. Drain. Add first five ingredients. Bring to a boil. Cut biscuits in half. Place biscuits on top of casserole. Sprinkle cheese over biscuits. Cook in a 350° oven for 25 minutes.
Cook dates, water and walnuts, stirring constantly until thick. Combine oleo and sugars and cream. Add egg and beat well. Add vanilla. Sift dry ingredients into cream mixture and mix until smooth. Chill. Divide and roll to about 1/4-inch. Spread date mixture evenly over dough and roll like jelly roll. Wrap in foil and put in freezer until needed, then slice and bake.
Mix milk and pudding; set aside. Mix cream cheese, powdered sugar and Cool Whip. Add pudding. Crush Oreos and place in the bottom of a flowerpot. Pour pudding mixture in flowerpot. Add rest of crushed Oreos on top of pudding. Add a small plastic flower or green plant in the center.
Place butter in a 1 1/2-quart casserole. Cook on high 1 minute. Stir in onion. Cover with wax paper. Cook on High 5 minutes, stirring once. Combine water and gravy mix in a 2-cup glass measure. Cook on High 2 to 3 minutes. Stir at 1 minute intervals. Combine beef and potatoes in a large mixing bowl. Add onion, gravy, salt and pepper; blend well. Spread mixture in a 12 x 8-inch glass dish. Sprinkle with paprika; cover with wax paper and cook on High 14 to 16 minutes. Rotate dish 1/2 turn after 7 to 8 minutes. Let stand, covered, 2 to 3 minutes before serving.
Best on cobblers (apple or peach). Cut bread slices into strips. Beat together egg, sugar, and melted butter or margarine. Prepare fruit and sweeten to taste. Put into casserole dish. Cut off crust and cut bread into 4 strips; lay over fruit. Pour egg mixture over bread. Smooth over all and bake until brown, about 25 minutes at 350°.
Brown onion, celery and ground beef. Add salt and pepper. Spread mixture in 2-quart greased baking dish. Add peas or corn (if desired). Pour soup over top. Top with Tater Tots.
Melt butter and stir in flour, cooking 2 or 3 minutes without letting it brown. Add the cream or milk slowly, cooking until thickened and smooth. Stir in Cheddar cheese, nutmeg, cayenne, salt and pepper. Heat over low fire until cheese is melted.
Heat the soup and dissolve the gelatin in it. Add water, mayonnaise and cream cheese. Mix well. Add remaining ingredients and pour into mold of choice. Refrigerate.
Combine all of the ingredients, form size of steaks you like. Flour them and brown in hot fat. You may: (1) put in casserole, add tomato soup or cream of mushroom soup and bake at 350° for 45 minutes; or, (2) simmer in electric skillet for 15 to 20 minutes, covered. Makes 4 servings.
Heat oven to 375°. In plastic bag, combine potato flakes and poultry seasoning. In shallow bowl, combine egg and lemon juice.
In large bowl, beat eggs. Add sugar, eggnog, butter, rum and vanilla. Mix flour, baking powder, salt and nutmeg together and add to egg mixture, stirring just until blended.
Crumble margarine, flour and chopped nuts together and press in pan. Bake at 300° for 15 minutes.
Mix all ingredients. Place in 1 quart ice cream carton or stainless steel bowl and freeze. Remove from carton or bowl. Slice and serve.
To Clean Leeks: Remove dried outside leaves. Cut off bottom "whiskers" and a little of the top tough leaves. Cut leeks lengthwise and then cut into 1/2-inch pieces. Wash thoroughly to remove all sand. Drain well.
In a large pitcher combine club soda, ginger ale and grape juice. Mix gently. Pour into chilled champagne flutes and serve immediately. Makes 11 (1 cup) servings.
Combine ingredients; salt and pepper to taste. Bake at 375° until it bubbles.
Bring water to a boil with margarine until melted. Stir in other ingredients; beat and pour into buttered 8 x 8-inch pan. Chill and cut.
Cut vegetables in medium pieces and boil covered with water. Add soup mix or cubes and boil for 10 minutes. Turn on low heat and simmer until vegetables are soft.
Use 14 to 15-ounce cans and do not drain them. Stir well and simmer. Serve with Doritos chips and sour cream.
Add the sugar to the chopped cranberries and allow to stand for 2 hours. Add the pineapple, nuts, marshmallows and Dream Whip. Mix thoroughly and freeze.
Mix ingredients together in a bowl. Cook at 350° for 15 to 20 minutes. Makes 20 to 30 cookies.
Spice beef with salt, garlic and pepper. In a soup plate, beat 2 eggs with a pinch of salt, 1 plate with flour and 1 plate with bread crumbs. Pass each slice on flour, eggs and bread crumbs. Deep fry the slices in enough oil to cover them in medium fire. When they are golden brown and cooked inside, arrange them neatly in a glass tray with paper towel on the bottom to absorb oil. Bon appetit!
Cook macaroni and cheese as directed; drain and add last four ingredients. Mix well. Great taste.
Use electric skillet. Preheat skillet to 350°. Melt butter. Add ham cubes and brown on all sides. Reduce temperature to 250°. Add onion, green pepper and potatoes. Mix well. Combine soup, milk and seasoning. Pour over potatoes. Sprinkle top with bread crumbs. Cover, with vent closed, and cook 50 to 60 minutes or until potatoes are tender. Serves 6.
Mix mustard and garlic. Add egg, vinegar, salt and pepper; mix well. Slowly add olive oil and again mix well. Pour mixture over romaine lettuce and toss. Add Parmesan cheese and croutons and toss again. Serve.
Heat oven to 300°. Grease and flour 9 x 13-inch pan. Mix cake according to directions. Divide in half. Pour 1/2 mix into pan. Mix together 1/2 can milk and 1 stick melted margarine. Pour over cake and bake for 30 minutes. Melt caramels with 1/2 can of milk and 1 stick margarine. Beat well. Pour over baked cake layer. Spread evenly and sprinkle with nuts. Pour remaining 1/2 cake batter in pan and bake for 30 minutes or until done. Top with chocolate icing and nuts.
Cook broccoli until tender. Add cheese and 1/2 stick butter. Crumble crackers and mix with 1/2 stick butter. Put cracker mixture on top of broccoli and bake at 350° for 45 to 50 minutes.
Line bottom and sides of 9 x 13-inch baking pan with 6 tortillas. Brown ground beef in skillet, stirring until crumbly; drain. Add cumin, chili powder, garlic powder, salt, black pepper, red pepper and tomatoes; mix well. Cook until heated through. Spoon into prepared pan. Top with remaining tortillas. Spread with mixture of cottage cheese, 1 cup Cheddar cheese and egg. Bake at 350° for 30 minutes. Sprinkle diagonal rows of 1/2 cup Cheddar cheese, lettuce, tomatoes, green onions and olives over top. Yields 8 servings.
Pack jars with 1/4 tsp. pepper, 1 garlic clove, 1/2 tsp. or 1 head of dill, and green beans. Heat water, vinegar, and salt to boiling. Pour over beans. Seal jars and process in boiling water for 10 minutes (pints or quarts). Wait 3 weeks to eat.
Mix all at once until well mixed (do not beat). Pour into pan. Bake for 1 1/2 hours at 325°. Use a 12-inch loaf pan or a tube cake pan.