HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef. Drain and add taco seasoning. Mix meat mixture with the rest of the ingredients and serve.
Boil spice in tea for awhile, long enough to get all strength out. Add juices and sugar. Boil 10 to 15 minutes. Strain through tea strainer and return to vessel for use.
Roll dough out thin to cover Superstone Baker as pie crust. Bake at 350° for 8 to 10 minutes. Mix cream cheese, sugar, milk and orange juice. Spread mixture on cooled cookie dough. Top with fresh fruit arranged in concentric circles.
Cut chicken into bite-sized chunks. In 12-inch skillet over medium heat in olive oil, cook chicken until lightly browned on all sides, stirring often. Add sweet potatoes, apple juice and seasoning; heat to boiling. Reduce heat to low, cover and simmer 15 minutes. Add broccoli and continue cooking about 15 minutes longer or until tender. Mix cornstarch and 2 tablespoons water until smooth; gradually stir into hot liquid in skillet, stirring constantly, until mixture thickens slightly and boils. Makes 4 servings.
Mix all ingredients, except Cool Whip, together and fold in Cool Whip. Put in dish or mold. Keep in freezer until just before ready to use.
Wash chicken. Coat with flour and brown on all sides in hot oil. Spray a shallow baking dish with Pam and place chicken in, skin side up. Sprinkle with salt and pepper. Drain pineapple juice and add water to make 1 1/4 cups liquid. In a medium saucepan add remaining ingredients. Bring to a boil and cook 2 minutes until thickened. Pour over chicken and bake 30 minutes. Add pineapple and green pepper slices; bake 30 minutes longer. May be served over rice.
Split your English muffins down the middle; put them on a cookie sheet with insides of muffin facing up. Put pizza sauce to cover the whole English muffin right to the edges. Put on each one some mushroom, onion, pepper, sausage, Romano cheese, pepperoni and last Mozzarella. Sprinkle all on top of each English muffin, then put in oven at 350° for 7 to 10 minutes or until cheese melts. Remove; let cool about 2 minutes. Enjoy. If you don't like everything on it, put what you like.
Combine dry ingredients, add oil. Then add eggs, one at a time. Add 7-Up. Bake at 300° for 35 to 45 minutes.
Preheat oven to 400°. Line an iron skillet (bottom and sides) with raw bacon. Combine ingredients and pour into skillet. Bake 15 minutes at 400° and then 15 minutes at 450°. Pour off any accumulated fat from bacon.
Mix and store in an airtight container. Reconstitute by mixing 2 tablespoons mix with 1 cup boiling water. Simmer 5 to 7 minutes.
Sift together flour, baking soda, baking powder, salt and cinnamon. Beat and add eggs, sugar and grated, peeled zucchini, oil and vanilla. Stir until just blended. Add 1 cup nuts. Oil and flour 2 loaf pans. Bake 60 minutes at 350°.
In large skillet over medium heat, fry bacon and onions until tender, about 5 minutes. Drain grease and stir in brown sugar, vinegar, salts and mustard. Add beans and simmer about 10 minutes. Put mixture in a 3-quart casserole dish and bake in 350° oven until hot and bubbly, about 1 1/2 hours.
Put lemonade, pineapple and strawberries in blender. Blend until completely smooth. Combine with ginger ale and pour over ice.
Combine and pound the flour, salt and pepper into the steak. Brown slowly in shortening in a heavy skillet. Pour tomatoes over meat. Top with sliced onion. Simmer, uncovered, for 10 minutes. Cover and bake about 1 hour, until steak is fork-tender. Makes 6 servings.
Line muffin cups with paper baking cups. In a large mixing bowl, combine flour, baking powder, cinnamon, salt, nutmeg, soda and cloves. Cut in margarine until crumbly. Add remaining ingredients; mix well until all dry particles are moistened. Fill prepared muffin cups 1/2 full. Bake at 350° for 30 minutes. Store in refrigerator.
Cream margarine in mixer. Add sugar and vanilla and cream again. Add flour and beat well. Roll chips fine. Add nuts and chips. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes or until light brown. Cool; sprinkle with powdered sugar.
Heat Jello, pineapple and sugar over low heat until melted. Cool. Add Cool Whip, buttermilk and nuts. Pour into large dish to refrigerate.
Preheat oven to 400°. In a 9-inch round baking pan melt margarine in oven. Remove from heat and stir in the next 5 ingredients. Arrange biscuits in syrup mixture. Bake 15 minutes or until well done. Let stand in pan for 5 minutes then invert on serving dish.
Mix all ingredients, except the potato chips. Pile lightly into a greased 3-quart casserole dish. Cover with the crushed potato chips. Bake for 40 to 45 minutes at 350°. Serves 6.
In 13 x 9 x 2-inch sheet cake pan, melt butter and sprinkle crumbs over evenly. Then sprinkle coconut and chips and pour the milk over. Sprinkle the nuts. Press lightly and bake at 350° for 30 minutes. Cool and cut into squares.
In a bowl combine all the ingredients except cheese, until creamy. Shape into 1 inch balls. Roll in grated cheese, cover and refrigerate until ready to serve. Makes 2 dozen.
Cook beef roast in salted water for about 3 hours. Cool. Grind roast in meat grinder or food processor and measure 2 1/2 cups. Grind peeled and cored apples. Add to meat and raisins. Add cinnamon and salt; mix together. If mixture is too thick when mixed, add a little water or apple juice. Fill prepared pie shell with mixture; add vented top crust. Bake for 15 minutes at 375°; reduce heat to 350° and bake for 45 minutes longer.
Cook noodles according to package directions; drain and set aside. Crumble beef and add onion in glass bowl. Microwave on High 6 minutes stirring occasionally. Drain. Stir in water, corn, tomato paste and seasonings. Combine 1/2 of meat mixture and noodles in 2 1/2-quart dish. Mix cottage cheese, cream cheese and sour cream. Spread over meat-noodle mixture. Top with remaining meat mixture. Sprinkle with Parmesan cheese. Microwave on High 12 to 16 minutes. Rotate dish once halfway through cooking time.
Peel potatoes and slice very thin. Dice onion. Cut butter into approximately 16 pats. Divide potatoes into fourths, along with onions. Place 1 layer of potatoes/onion mixture into 9 x 12-inch baking dish. Sprinkle 1/4 of cheese and place 4 pats of butter on top. Salt and pepper. Repeat until all ingredients are used. You will hopefully have 4 layers. Bake 1 hour in 375° oven. Serve really hot.
Brown ground beef and drain. Put beef and remaining ingredients in crock-pot. Cook for 1 hour stirring now and then. Serve hot with tortilla or corn chips.
Mix thoroughly and chill. Pour over all the vegetables. It will keep in the refrigerator for a few days.
Mix dates, coconut, white sugar and butter. Cook 6 minutes. Cool. Add Rice Krispies, pecans and vanilla. Make balls and roll in confectioners sugar. Makes about 100 balls.
Heat oven to 375°. Brown ground beef, onion and seasoning mix. Drain. Stir in pork and beans. Separate crescent dough into two rectangles. Place in ungreased 13 x 9-inch pan. Press over bottom and 1/2-inch up sides to form crust, sealing perforations. Spoon meat mixture over crust. Sprinkle with olives. Blend sour cream and egg. Stir in cheese. Spoon over meat (no need to spread). Bake 25 to 30 minutes until crust is golden brown. Garnish as desired. Makes 4 to 6 servings.
Combine eggs, milk, salt and vanilla in a shallow bowl. Dip bread into egg mixture turning once and allowing both sides to absorb liquid. Coat evenly with crumbs and place in a single layer on a well-greased baking sheet. Drizzle with melted butter. Bake in a 450° oven for about 10 minutes or until lightly brown. Sprinkle with powdered sugar and serve with warm syrup.
In 2-quart microwave-safe dish, combine oil, onion, green pepper, garlic, thyme and oregano. Cover with lid; microwave on high 5 minutes or until vegetables are tender, stirring once during cooking.
Cream butter, sugar and flavorings until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour, then fold in sour cream. Bake in greased and floured tube pan (or you can use several small or two large loaf pans) for 1 1/4 to 1 1/2 hours. A big mixer is good to use for this cake.
Melt margarine. Saute pepper, onion and celery until tender. Season with salt and pepper. Pour over crab meat. Mix with mayo and dressing mix. Pour into baking dish. Bake at 350° for 30 minutes.
Cut top off peppers; remove seeds and membrane. Save tops. In a large bowl, combine beef, onion, corn, potatoes and tomatoes. Add salt and pepper. Mix well. Stuff into peppers; replace tops.
Preheat oven to 350°. In ungreased 12 x 8-inch baking dish, melt butter in oven (5 to 7 minutes). Stir in salt and pepper. Stir in potatoes until coated with butter. Cover tightly with foil; bake for 30 minutes. Remove foil, sprinkle with Parmesan cheese. Continue baking, uncovered, for 20 to 30 minutes or until potatoes are crisply-tender.
Combine cabbage, onions and salt; set aside. Mix remaining ingredients in saucepan; bring to a boil. Pour over cabbage mixture. Let stand at room temperature for 2 to 3 hours. Toss and refrigerate. This is better if prepared the day before served.
Mix flour, oats, brown sugar, butter and cinnamon until crumbly. Pat 1/2 of mixture into 9-inch square pan. Top with rhubarb. Mix white sugar, water, cornstarch and vanilla. Bring to boil and cook, stirring until clear. Pour sauce over rhubarb and top with remaining crumbs. Bake 1 hour at 350°. Serve with ice cream or Cool Whip.
Heat oven to 450°. Rinse chicken. Pat dry. Place on prepared pan, breast side up. Put 1 1/2 teaspoons in cavity, sprinkling evenly. Split 8 cloves and put in cavity. Peel and mince remaining garlic. Mix with remaining salt and oregano, oil, cooking wine and pepper in a small dish. Use your fingers to carefully separate skin from the entire breast area of the chicken without tearing it, making a pocket. Spoon the garlic mixture into pocket; massage gently on surface to distribute it evenly over breast area. Roast about 50 minutes.
Slice onions; cut each slice in half. Saute onion in 1/4 cup butter in a Dutch oven until crisp-tender. Spoon into a lightly greased baking dish. Spoon into a lightly greased baking dish. Combine soup, half and half, salt and pepper. Pour mixture over onion. Sprinkle cheese evenly over sauce. Arrange bread slices on top and brush with 3 tablespoons butter. Bake at 350° for 35 minutes or until golden brown.
Simmer sugar, water and coffee until well dissolved. Remove from heat and let cool until bottom of pan can be touched. Add vanilla and vodka. No waiting! Delicious!
Melt butter in a 9 x 13-inch pan. Add rice, soups and water. Stir until all is blended. Place raw chicken on top of rice mixture. Salt and pepper to taste. Cover with foil and bake at 350° for about 1 hour or until chicken is done. Remove foil and bake another 15 minutes.
While warming milk, beat egg yolks and sugar until frothy. Add to hot milk; stir in crackers and coconut. Cook until thick. Remove from heat. Add stiffly beaten egg whites and vanilla. Cool. Serves 10 to 12.
Preheat oven to 350°. Combine beef, salt and pepper. Pat in bottom of lightly greased 1 1/2-quart casserole. Top with a layer of onion, then a layer of carrots and peas, ending with a layer of potatoes. Sprinkle with salt and pepper. Combine soup with water and mix until smooth. Pour over vegetables and meat. Bake for 1 1/2 hours.
In a mixing bowl, beat one egg together with milk. Add chopped onion and pepper to ground beef. Mix in tomato paste, then add oats. Blend until mixture is smooth. Put into a loaf pan and bake in a 350° oven for one hour. Top with ketchup if desired. Makes 4 servings.
Mix all ingredients together. Dip veggies into batter and fry until golden brown. Good for okra, squash, mushrooms and more.
Wash okra and pack in jars. Put 1 pod pepper and 1 clove garlic in each jar. Combine salt, vinegar and water; heat to boiling. Pour over okra and seal. Let stand several weeks before opening. Makes 10 pints.
Place each item as a layer in pan starting with fruit and ending with melted oleo. Put in a 9 x 12-inch pan. Bake 1 hour at 350°.
Combine graham crackers, butter and sugar. Press into bottom and sides of spring-form pan. Combine whipped topping, pudding and sour cream in bowl. Pour half of the filling over crust. Slice bananas and layer on top. Pour remaining filling over bananas. Finely chop pecans and sprinkle over top. Refrigerate to chill.
Chop pears and cover with sugar. Refrigerate in covered container overnight. Mix dry ingredients together, then add egg and oil; mix. Add pears and mix. Bake in Bundt pan at 325° for approximately 1 hour.
Brown hamburger and onion in a 10-inch skillet; drain. Add the Cheddar cheese soup, milk and frozen vegetables; blend. Spray or grease generously a 9 x 13-inch pan. In pan, place 2 cups Bisquick and 3/4 cup water. Blend spread evenly. Spread hamburger mixture over batter. Top with Cheddar cheese, shredded. Bake at 400° for 30 minutes. Very good!
Melt butter. Mix butter and dates together. Add pecans and Rice Krispies. Roll mixture into 1-inch balls. (You will have to form it and work with it because at first, it won't stay together.) Then roll ball in powdered sugar. Makes about 40 balls.
Sift together flour and 3/4 cup sugar. Beat egg whites, cream of tartar and salt until foamy. Add 3/4 cup sugar, 1 tablespoon at a time, beating at high speed until stiff, glossy peaks form. Blend in vanilla and almond extract. Add your mixture in 4 parts, folding about 15 strokes after each addition. Spoon batter into ungreased 10-inch tube pan. Pull metal spatula through batter once to break large air bubbles. Bake in 375° oven for 35 minutes or until cake tests done. Invert tube pan on funnel or bottle to cool. When completely cooled, remove from pan.
Brown 3 tablespoons sugar in a small heavy skillet, stirring constantly. While you're browning the sugar, bring all the remaining ingredients, except the vanilla, to a boil. Add the browned sugar to the other ingredients. Boil all to soft ball stage. Remove from heat. Add vanilla. Let cool about 30 minutes. Beat until creamy.
Brown roast on both sides in a dutch oven. Brown onions and add salt, pepper, oregano, thyme, cummin, sage, garlic, etc. Add water and bake it covered for 2 to 3 hours. After the meat is done, add sliced carrots and quartered potatoes and more salt and pepper. Cook another 30 minutes or so until vegetables are done, uncovered if you want browned vegetables.
Boil water and sugar until sugar dissolves. Cool. Add the juices to cooled mixture. Place in freezer.
Brown meat with onion and garlic. Drain well. Add chilies, tomato sauce, soups and taco sauce. Mix well and heat through.
Combine all ingredients (except meat) into small grinder or food processor. Grind to release oils. Put spice into salt shaker. Cut away all fat and gristle from meat. Pound with mallet; sprinkle seasoning into meat as you go.
Dump berries into large deep dish pie plate. Sprinkle with 2 tsp. cornstarch. Mix all other ingredients and spread on fruit. Mix 1 cup sugar with 1 teaspoon cornstarch and top with dough. Pour 1 cup hot water over all. Bake 375° for 45-55 minutes.
Boil onions or onion rings gently until almost done. Saute green pepper in 1/4 cup margarine. Remove peppers from saute pan and add 4 tablespoons flour and 2 cups milk to make a medium white sauce. Place onions and peppers together with white sauce in a baking dish. Season with salt and pepper. Bake 30 minutes at 375°.
Mix cream cheese, onion, celery, Worcestershire sauce, Tabasco, lemon juice, 1/4 cup cocktail sauce and shrimp. Form into a roll and chill. Spread with more cocktail sauce and shred crab on top. Serve with crackers.
Dredge chicken in flour, salt and pepper. Brown well in oil and keep warm (secret of recipe). Saute onions, peppers and garlic. Stir in curry, salt, pepper and thyme and mix well. Add tomatoes and parsley and heat.
Cut steak into 1/4 x 1-inch pieces. Brown meat in oil. Push meat to one side.
Stir on stove in saucepan: flour, margarine, milk and Velveeta cheese until melted and creamy. Cook elbows and drain. Pour cheese mixture and elbows into 8 x 8-inch casserole dish. Sprinkle with salt and pepper. Bake 20 minutes, uncovered, at 400°.
Brown beef and onion; drain. Add water and vegetables of choice. Fresh or frozen or both. Cook until all vegetables are done.
Cut watercress in 1-inch lengths after washing. Blanch watercress in a pot of boiling water; then drain well. In a bowl mix watercress, tomato slices and patis. Chill and serve.
Preheat oven to 350°. Cream butter and sugars together. Add vanilla, peanut butter and eggs. Mix well. Add cocoa; mix well. Add flour and soda; mix well. Fold in chips and Reese's. Bake on ungreased cookie sheet 8 to 10 minutes. Let cool 1 to 2 minutes on sheet before removing to wire rack to cool completely.
Mix dry ingredients. Beat eggs with milk and add to flour mixture, beating until smooth. Heat shortening to 375°. Hold funnel over hot shortening, holding spout closed with finger. Pour batter into funnel. Allow batter to flow through funnel into hot shortening, moving funnel to form a coil pattern. Fry about 2 minutes on each side or until golden brown. Drain on absorbent paper; sprinkle with powdered sugar. Serve warm. This recipe makes 6 to 9 funnel cakes.
Fill pie pan (or use 13 x 9 x 2-inch pan and double recipe) 2/3 full of peeled and sliced apples. Then sprinkle with 1 tablespoon of sugar and 1 teaspoon cinnamon.
Cook sugar, cream and syrup until soft ball stage. Let stand until lukewarm. Beat with electric beater for 10 to 12 minutes. Mixture will become creamy. Add nuts and stir well.
Remove skin from chicken. Pour chicken broth and water in large pot with lid. Boil chicken until done (25 minutes approximately). Remove chicken from water. Add to boiling water, celery, pepper, salt, onion, carrots and peppers. Simmer 20 to 25 minutes. Pull chicken meat from bones in pieces and put back in pot. Add 1/2 can water, white potatoes and mushrooms. Boil 5 minutes. Add dumplings.
Mix dill seed, celery seed, onion salt, garlic salt, onion flakes, parsley flakes, sour cream and mayonnaise together. Chill overnight. Cut center out of rye bread and fill with dill dip.
Combine hot water and yeast in large bowl and let sit 5 minutes. Combine all the other ingredients with 3 cups flour. Mix with yeast mixture. Knead on floured board, then form into a log roll. Cut into golf ball size pieces and place in greased muffin pans. Cover with warm wet cloth and allow to rise until double in size about 30 to 45 minutes. Bake at 350° about 20 minutes.
Beat eggs slightly. Stir in milk and butter or oleo. Sift sugar, flour, baking powder and salt together. Add dry ingredients and orange rind to milk mixture, stirring only until well blended. Pour into a well-greased 9-inch ring mold. Bake at 375° for 25 to 30 minutes. Cool on rack for 5 minutes; remove from pan. When cool, drizzle confectioners sugar icing over top. Sprinkle with chopped nuts. Makes one 9-inch ring.
In heavy 10-inch skillet, heat 2 tablespoons of butter. Add apples and cook over medium heat until apples are just tender. Stir occasionally.
Crush graham crackers to a mealy flour. Add baking powder. Stir in milk, salt, chips and vanilla. Spread in pan like brownies. Bake 25 minutes in 325° oven. Cut in squares when cool. Nuts may be added, if desired.
Combine ingredients and serve with bread. This butter keeps several days in refrigerator. Serve butter at room temperature.
Cream shortening, then add all of the ingredients. Bake at 350° for 40 to 45 minutes in a greased 8 x 8-inch pan.
Spread strips of rolls onto cookie sheet or flat dish. Bake according to directions and let cool.
Mix all ingredients together - including juices. Grease and flour 9 x 13 pan. Bake at 350 for 35 to 45 minutes.
Saute onion, green pepper and garlic for 2 minutes. Add turkey, browning well. Add tomatoes. Stir in beans, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes. Add chopped zucchini. Cook for 10 minutes.
Beat melted margarine, sugar and egg in large bowl. Add grated apples and chopped nuts. Sift together dry ingredients and fold into apple mixture. Bake in ungreased 9 x 13-inch pan 50 minutes at 350°.
Peel and slice onions and set aside. Make marinade of the water, sugar, vinegar and salt; boil. Pour boiling hot over the prepared onions and keep in refrigerator overnight.
Mix all ingredients, except cheese, oregano and 1/2 of sauce. Pat into pie plate on bottom and up on sides. Bake at 400° for 20 minutes. Remove from oven, drain fat and spoon remaining sauce over top of meat. Cut cheese into triangles and place on sauce. Sprinkle oregano over cheese and put back in oven for 7 minutes.
Put small servings of ice cream in individual serving dishes and place in freezer. Drain peach halves; warm syrup in a saucepan and flavor to taste with a small amount of brandy. Warm remaining brandy in a separate saucepan. Arrange the peach halves in a broiler-proof dish, cut side up and place a dab of butter and 1 tablespoon brown sugar in the center of each peach. Broil 3 inches from heat until sugar melts and peaches are heated. Place a peach half on each dish of ice cream and top with heated syrup. Pour heated brandy over peaches and ignite. Serve at once. Serves 6.
Place all ingredients in Dutch oven tightly. Bake at 300° for 3 hours.
Combine flour and sugar in a large bowl; set aside. Bring to a boil, cocoa, oleo and Coca-Cola; pour over flour mixture. Separately, beat together eggs, soda and buttermilk; add marshmallows and vanilla. Add to flour mixture. Beat well. Place in greased and floured tube or 9 x 13-inch oblong pan. Bake at 350° about 1 hour.
In a medium bowl, combine berries, 3/4 cup sugar, 2 tablespoons flour and juice. Spread mixture on bottom of 13 x 9-inch pan. Combine 2 cups flour and baking powder; set aside. Cream shortening in a large bowl. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating after each addition. Alternately add dry ingredients and milk. Fold in nuts and orange rind.
Pour onto crust. Bake 25 minutes before center is set. While cooling, sift powdered sugar over top. Cut into bars.
Cream sugar and shortening; mix in molasses. Stir vinegar into sour milk and mix into sugar mix. Mix flour and seasonings together; mix into sugar and milk mixture. Drop rounded teaspoonfuls on greased cookie sheet, 2 1/2 inches apart. Place 3 raisins for 2 eyes and 1 mouth. Bake at 400° for 10 to 12 minutes. Makes 4 dozen 2 1/2-inch cookies.
Let cheese soften at room temperature; combine cheeses and onion and blend. Stir in parsley and nuts; place in bowl and chill. Shape into balls and roll in parsley and nuts. Wrap and freeze if desired. Serve with crackers.
Cook sausage in 12-inch skillet over medium heat 2 minutes. Add onion; cook, stirring occasionally, until tender, about 3 minutes. Add rice; mix well. Stir in remaining ingredients except green pepper.
Preheat oven to 350°. Peel and dice apples; set aside. Pour oil in bowl and add sugar and eggs. Beat well. Mix dry ingredients and gradually add to the creamed mixture. Fold in apples and nuts. Bake in oblong cake pan or tube pan for about 1 hour. Test with a straw. This is a good, moist cake and does not require icing unless desired.
Toss ingredients together and chill several hours before serving. Recipe may be made with diced chicken replacing the tuna.
Cream the shortening and the sugars until completely blended. Add the beaten eggs and the vanilla. Beat this into the creamed shortening and sugar. Sift the salt, baking soda and flour; add to mixture. Mix well. Add the oatmeal and nuts; stir until well blended. Take a handful of the dough and form into a long roll (make several). Wrap the rolls in waxed paper. Label and refrigerate. Chill thoroughly before baking.
Melt butter in 9 x 13-inch pan. Put half of cubes and cheese in pan. Sprinkle 1 cup of meat and mushrooms over bread and cheese. Repeat. Pour milk, eggs and seasoning over all. Let stand overnight. Bake 1 hour at 350°. Check after 45 minutes. Should not be wobbly. Serve with fruit and sweet rolls.
Dissolve Jell-O into heated tomato juice and add all other ingredients and pour into a 4-cup mold. Place into refrigerator until set. Cut into squares and serve on lettuce leaf.