HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir ground chuck, onion and pepper in a Dutch oven until brown or done; drain. Stir in sauce mix, water, chili powder, salt, garlic salt and tomatoes with liquid. Break up tomatoes with fork. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer, stirring occasionally, for 10 minutes. Stir in macaroni, corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips, if desired. Makes 9 cups of soup.
Cut 2 wedges from each side of apple (on either side of core). Mix all ingredients. Spread them on the exposed parts of each apple wedge. Now close apple. At school, your child can open the "apple-wich" and eat each half separately. (Apple won't turn brown since the exposed parts are spread with filling.)
In small bowl or blender, combine all ingredients. Mix well. Refrigerate several hours to blend flavors.
Preheat oven to 400°. First, mix first 4 ingredients. Stir in remaining ingredients. Chill 1 hour. Roll out and cut into shapes with your favorite cookie cutters. Sprinkle with sugar and bake for 6 to 8 minutes.
Dissolve jello, then cut in the circus peanuts; stir until dissolved. Drain pineapple and use the juice to make up cold water, then put in the pineapple. Let set until syrupy, then stir in Cool Whip, mandarin oranges and walnuts. Let set overnight.
Mix oil and molasses together. Beat in egg yolks one at a time. Continue beating and add 5 tablespoons hot water. Sift together flour, baking soda, baking powder, salt and spices. Add to the egg mixture. Combine the orange zest, carrots and nuts together; stir into batter. Beat the egg whites until they stand in stiff peaks; fold in. Bake at 350° for 60 to 70 minutes.
Cream together shortening and sugar. Add eggs and molasses. Sift dry ingredients together and add to the creamed mixture. Roll into small balls and roll each ball in sugar. Place on greased cookie sheet and bake at 350°.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and soda alternately with buttermilk, stirring until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Bake in a greased Bundt pan at 350° for 1 hour and 20 minutes.
Mix white sugar and 2 teaspoons cinnamon. Cut each biscuit into 4 pieces and roll in sugar/cinnamon mixture. Place each piece in well-greased Bundt pan. Melt brown sugar, margarine and 1 teaspoon cinnamon. Pour over biscuits. Bake at 350° for about 40 minutes. Serve warm. Do not cut bread; break it into pieces.
Put ingredients in 9 x 12-inch pan or Tupperware container. Spread container of sour cream over top. Pour small bottle of creamy Italian over sour cream. Refrigerate overnight. When ready to serve, mix half of salad with half a big bag of taco chips. Have taco sauce on table to add as desired.
Heat milk and tapioca until it comes to a boil. Add other ingredients. Cook until like cream. Put in baking dish and bake 3/4 hour in 300° oven until like custard.
Mix chopped raw cranberries with grated fresh horseradish in proportions of 2/3 cranberries with 1/3 horseradish. Serve with wild meat.
Mix sugar, cocoa, margarine and milk in a pot; boil 1 minute. Remove from heat. Add peanut butter and oatmeal; stir. Drop onto waxed paper by spoonfuls. Refrigerate 1 hour or until done.
Combine sugar and flour in a large bowl. Bring butter, water and cocoa to a boil. Pour into mixture. Put soda in buttermilk and stir good. Add to mixture. Mix well. Add eggs and vanilla. Pour into greased and floured pan. Bake at 350° for 25 to 30 minutes.
Melt butter, peanut butter and marshmallows, stirring while it melts. Pour over Rice Krispies and stir together, working quickly. When mixed, add chocolate chips. Stir in quickly and pour into greased flat cake pan. Let cool. Cut.
Place in casserole dish and heat thoroughly (approximately 30 minutes) at 350°.
Mix pudding and set aside. Mix cream cheese, Cool Whip and sugar together. Layer crumbled cookies, chocolate pudding, Cool Whip, vanilla pudding and crumbled cookies.
Cut the eel in pieces of 4 to 5 cm each. Spice with salt, pepper, thyme and laurel. Melt butter in a large pan. Add the chopped spices and slightly stew. Add the eel and cover with the white wine. When cooking point is reached, put a lid on the pan. Lower the fire and let it all stew for about 15 minutes. Thicken the sauce with the egg yolks and add some lemon juice. You can eat this delicacy either warm or cold with brown bread or chips and a pint of beer! Cheers!
Mix flour and grease together and let brown. Thin the mixture with water. Add salt and pepper. Stir and cook until fairly thick.
Cut spareribs into individual ribs; arrange on rack in baking pan. Sprinkle with monosodium glutamate. Bake at 300° for 45 minutes. Combine remaining ingredients; brush the ribs with the mixture. Bake 30 minutes longer. Turn ribs; brush with sauce. Bake another 30 minutes, or until ribs are browned and crisp, brushing again until all sauce has been used. Ribs may be kept warm in oven turned to its lowest heat. Yields 8 servings, if other main dishes are served.
Cream butter and sugar in mixing bowl. Add eggs, one at a time, beating well after each addition. Add milk and blend in flour. Mix well. Pour batter into greased tube pan. Bake at 325° for 1 hour.
Melt margarine and peanut butter over low heat. Combine powdered sugar, nuts, coconut, vanilla, graham cracker crumbs and add the margarine and peanut butter to the mixture. Mix up with hands. Form into small balls. Put wax and chips into double boiler and melt. Place toothpicks into balls and dip into chocolate and wax mixture. Lay on wax paper.
Put beans into 3-quart casserole. In skillet, saute bacon and onions for 5 minutes. Remove from heat. Add molasses, mustard and catsup. Add to beans and mix well. Bake, uncovered, at 400° for 45 minutes.
Simmer raisins in water until raisins are plump; save liquid. Mix together all ingredients, except raisin liquid. Add water to make 1 cup, then add to other ingredients. Drop by teaspoon on cookie sheet. Bake 8 to 10 minutes at 400°. Very good soft cookie.
Sift dry ingredients. Mix in bowl with the warm milk; add oil. Turn out on a floured board. Salt to 1/4-inch. Cut in diamond shapes. Drop in hot oil and turn in oil until crisp, golden brown. Do not puncture while cooking; place in pan lined with paper towel. Delicious. Serve hot.
In casserole dish, layer cooked ground beef, noodles, and mushrooms. Pour 1/2 can of tomato soup on this layer, then repeat this process. Top with Parmesan cheese. Bake at 350° for 30 minutes. Makes about 4 to 5 servings.
Boil chicken until done. Tear off of the bone. Spread on the bottom of a 9 x 13-inch cake pan. Measure out chicken broth instead of water for the stuffing. Put celery in broth and boil for 3 minutes. Let set 2 to 3 minutes. Mix stuffing with celery and broth. Pour evenly over chicken. In a large bowl, mix all soups together with one can of broth. Then pour evenly over stuffing. Bake at 350° for 15 to 25 minutes, until hot.
Cook broccoli as directed and set aside. Melt butter and stir in flour; slowly add milk to make a creamy sauce. Gradually add chicken broth and cook until it thickens. Add broccoli. Slowly add grated cheese; stir until it melts.
Boil water in a deep saucepan; add fish fillets and simmer, covered, for about 10 minutes. Remove fish. Add onions and potatoes to fish water in saucepan. Cover and simmer for 10 minutes. Add milk, cream, butter, salt and pepper. Flake cooked fish and return to saucepan. Heat over very low heat, stirring occasionally. Serve hot. Serves 6 to 8.
Combine all ingredients except tomato sauce and mix thoroughly. Place mixture in a 10-inch glass pie plate and shape into a wreath, leaving 2-inch open area in the center. Cover with waxed paper and microwave on 70% (Medium-high) 16 to 17 minutes, rotating the dish twice during cooking. Use a baster to remove any grease that may have collected in the bottom of the plate. Place tomato sauce over top and microwave (uncovered) on 70%, 4 to 6 minutes, rotating dish once. Let set 5 to 7 minutes before slicing.
Bring 1 1/2 cups of the cranberry juice to boil in small saucepan. Stir into gelatin in large bowl 2 minutes or until completely dissolved. Stir in remaining 1 1/2 cups juice and milk. Pour into 13 x 9-inch pan. Freeze 1 1/2 hours or until frozen edges. Spoon mixture into food processor container; cover. Process until smooth. Pour into bowl; cover. Freeze for 3 hours or until firm. Spoon or scoop into dessert dishes. Store leftover sorbet in freezer. Makes about 4 1/2 cups or 8 servings.
Combine first 9 ingredients. Cover and refrigerate 8 hours or overnight. Serve in a pepper cup with vegetables or boiled shrimp. Garnish, if desired. Yields 2 1/4 cups.
Bring water, milk, dill and salt to boil in medium saucepan on medium heat. Add cheese; cook and stir until cheese is melted. Stir in Minute rice, tuna and parsley. Cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir and serve. Makes 4 servings.
Brown meat and onions; drain. Mix all together ingredients together and simmer for 3 hours over low heat, stirring occasionally. Cook spaghetti and drain. Put on plate and top with chili. You may top with chopped onion or grated cheese.
Bring water and margarine to a boil. Stir in flour. Beat in eggs. Spread in an ungreased jelly roll pan and bake at 350° for 20 minutes. Mix cream cheese with dry pudding. Add milk and beat until thick. Spread on cooled crust. Top with Cool Whip. For garnish, shave chocolate on top or drizzle with chocolate syrup.
Preheat oven to 350°. Grease an 8-inch square pan. In a small bowl, mix first 3 ingredients. Stir in melted butter until well combined. Reserve 1/2 cup crumbs. Pat remaining crumbs in pan. Bake 12 minutes.
Mix first five ingredients until well blended in large bowl. Whisk remaining ingredients until well blended. Add oat bran mixture and stir to mix well. Spoon 1/3 batter in cupcake paper cups or well greased pan.
Measure flour, baking powder, salt, sugar and cocoa. Mix thoroughly; combine 1/2 cup milk, vanilla and oleo to dry ingredients. Beat	until smooth.	Stir in nuts. Spread in a buttered 6 cup casserole.
Combine rhubarb and sugar; let stand 2 hours, then cook until rhubarb is soft. Add jello and cook 10 minutes. Pour into sterilized jars and seal.
Cut chicken in cubes. Place in a small bowl and add 1 tablespoon of cornstarch, 1 tablespoon soy sauce and garlic. Let stand 1/2 hour in the refrigerator.
Melt butter in a 9 x 13-inch dish. Add cracker crumbs, then sprinkle coconut on, then chocolate chips, then nuts. Drizzle Eagle Brand milk on top. Bake 30 minutes at 325° or until brown.
Boil chicken. Debone chicken and set aside. Shred Cheddar cheese. Combine onion, mushrooms, mushroom soup, celery soup, in large pot; bring to boil. Add stick of butter, Sage, and Cheddar cheese. Remove from heat. Grease casserole dish. Pour half of the Pepperidge Farm dressing in dish. Melt half a stick of butter. Pour over dressing and press into casserole dish. Put all of the soup mixture over chicken. Cover with the rest of dressing. Bake at 350° for 30-45 minutes.
Shake oil, vinegar, sugar, salt and pepper. Pour over vegetables. Chill.
Mix all ingredients (except potato chips); place in large greased casserole. Top with crushed potato chips if desired. Bake at 350° for approximately 1 hour or until bubbly all over.
Preheat oven to 350°. Place chicken in a 9 x 13-inch baking dish. Combine butter, honey, mustard, salt and pepper. Spread over chicken. Bake for 1 hour, basting with pan juices every 15 minutes until chicken is tender and golden brown.
Mix together and form into a loaf; place in a baking dish and surround with sauerkraut. Bake at 350° for 1 to 1 1/2 hours.
Preheat oven to 350°. Cook spinach in a small amount of water only long enough to thaw; drain well. Place eggs, salt, pepper and nutmeg in blender. While blender is on, drop tofu in 1/4 pound at a time. Blend until smooth. Combine tofu-egg mixture with spinach and minced onions in a bowl. Mix thoroughly. Pour into unbaked pie shell and cover with grated cheese. Bake for 30 minutes.
Blend sugar with flour. Cut in butter with a pastry blender until the mixture holds together somewhat. Using a fork, pat into a round cake pan. Chill overnight.
Dissolve gelatine in cold water. Add cup of boiling water. Let cool. Add pineapple, sugar, juices and salt. Set in refrigerator until cold. Fold in one half of Dream Whip which has been whipped. Take brown crust off cake. Break cake into bite size pieces. Line long pan or dish with cake pieces. Pour half of the pineapple mixture over cake. Make another layer of cake. Pour rest of pineapple mixture over cake. Take other half of Dream Whip and pour over top of pineapple mixture. Sprinkle with coconut. Refrigerate until cool. Can be made ahead of time and frozen. Yield: 24 pieces.
Tools you need: 9-inch pie pan, medium mixing bowl, wooden spoon, paring knife and small saucepan.
Drain peach slices, reserving 1 cup syrup. Mix sugar and flour together in saucepan; stir in syrup. Simmer until thick. Add lemon juice, nutmeg and peaches. Pour into pie crust; dot with butter (2 crust pie). Bake at 425° for 35 to 45 minutes.
Mix oil, sugar, eggs and vanilla. Sift together flour, salt and soda. Add to the first mixture. Fold in pecans and apples. Bake in tube pan at 350° for 1 hour.
Brown onions and carrots in oil. Add water and bouillon and bring to a boil. Add cooked broccoli and noodles. Cook 3 minutes. Add milk and cheese. Heat until cheese melts. Serve.
Layer 3 times in crock-pot. Cook on low 5 hours. I often toss in other pizza toppings, black olives, green peppers, etc. Again whatever I have at the house.
Cook the spaghetti according to package. Drain and stir in margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over bottom of crust. In skillet, cook ground chuck, onions and green peppers until vegetables are tender and meat is browned. Drain excess fat. Stir in undrained tomatoes (chopped), tomato paste, oregano and garlic salt. Heat through. Turn meat mixture into spaghetti crust. Bake uncovered at 350° for 20 minutes. Sprinkle Mozzarella cheese on top and bake 5 minutes more.
Boil sugar, milk, cocoa and Karo until soft ball forms when dropped into cold water; should be bubbling slowly. Remove from heat; stir in butter, peanut butter, Marshmallow Creme and vanilla. Stir until thick. Pour into greased pan; cool and cut into squares.
Line pie plate with 3 squares of crescent roll dough. Save remaining square for strips for top of pie. In a large bowl, mix beaten egg, salami, cheeses and seasonings. Place meat mixture in pie shell. Use remaining square; cut strips and lace top of pie. Bake at 350° for 1/2 hour or until brown. Enjoy.
May add 1 pint fresh oysters, shucked, or 1 (10 ounce) can frozen, undrained, or diced halibut.
Combine shortening, boiling water, sugar, bran and salt; stir until shortening is melted. Set aside to cool to lukewarm. Combine yeast and 1 cup lukewarm water. Dissolve and add to first mixture. Add beaten eggs; mix well. Add flour and mix well. Cover and place in refrigerator overnight or until ready to use. Dough will last in refrigerator for a week. When ready, pinch off amount needed and place in greased baking pan. Let rise and bake in a 350° oven until done.
Saute onion in margarine until tender, but not brown. Add flour to make a paste with margarine and onion. Gradually stir in milk and liquid reserved from mushrooms, stirring constantly until thickened. Add chicken broth and continue cooking and stirring just until boiling. Stir in cooked potato and mushrooms. Heat through and remove from heat. Stir in cheese until melted.
Combine all ingredients except flour and raisins. Stir in flour until well mixed. Stir in raisins. Drop by teaspoons onto greased cookie sheet 2 inches apart. Bake at 350° for 8 to 10 minutes. Makes 4 dozen.
If using fresh beef, put 1 tablespoon of oil in pan. Add beef and fry until brown. Add mushroom gravy and a couple cans or jars of water. Add seasonings and bouillon. Bring to a boil, then simmer while preparing veggies. Add and simmer until done. If using leftover beef, skip the frying step. Serve with warm French bread.
Heat cooking oil in a deep fryer to 375°. Place pecans in fry basket and put in hot oil. Remove pecans when they just begin to turn brown. (This will take 3 to 5 minutes.) The pecans will continue to cook once they are removed from oil. Salt while hot. These are delicious!
Half cook ziti; drain and put in baking dish. Cut tomatoes and warm over low heat. Add salt, pepper and butter. Pour over ziti. Warm milk and add to ziti; mix well. Add cheese and mix. Place cracker crumbs on top. Bake in 350° oven about 45 minutes.
Brown meat in hot fat. Remove fat and add soup bone, water, tomato, onions and seasonings. Cook, covered, for 2 hours.
Brown the ground beef, onion and taco seasoning (in envelope). Drain off grease. Set aside. In large bowl, mix lettuce, diced tomato and cheese as you would for any tossed salad. Add ground beef mixture. Break Doritos into smaller pieces, then add whole jar of salsa. Toss until blended. Serve right away is best. Add extra taco sauce and scoop of sour cream as desired to each serving.
Mix all ingredients well and let stand, covered (airtight), for 2 to 3 days. Shake often.
Mix all ingredients together. May add chocolate chips, chopped nuts or M&M's candy. I use a 1/3-cup measuring cup and shape cookie dough on greased cookie sheet. Bake for 12 minutes at 350°. Cookies should set on pan for about 5 minutes or more before removing to cooling rack.
Combine ingredients, mixing well. Spoon into greased miniature muffin tins, filling 1/2 full. Bake at 450° for 10 to 12 minutes or until browned. Yield: 4 dozen.
Cook and drain broccoli. Add 1/2 stick of oleo and velveeta cheese. Pour into buttered casserole dish. Crush crackers and add 1/2 stick oleo; sprinkle over top. Bake 20 to 30 minutes at 350°.
Drain whole kernel corn can (1 can). Mix all ingredients and bake at 350° for 30 minutes. Season with salt and pepper to taste.
Cream together the sugars and shortening until smooth. Add eggs and vanilla, beating until creamy. Combine flour, salt, soda and oatmeal; stir gradually into creamed mixture. Add chips and nuts. Drop by rounded teaspoonful onto greased cookie	sheet. Bake at 350° for approximately 10 to 12 minutes. Makes a large batch.
In skillet, brown and drain ground beef and medium onion. In large bowl, combine finely chopped lettuce, finely chopped pepper, onion, celery, tomato, ripe olives and salad olives. Add kidney beans. Add cooled and drained meat mixture. Crush the Doritos chips and sprinkle over top.
Grease a 2-quart casserole. Measure rice from package and spread in even layer on bottom. Mix flour, chili powder, salt and pepper. Sprinkle 1/2 mixture over rice; dot with 1/2 tablespoon butter. Next, mix ground beef with onion and spread over rice. Repeat flour mixture and butter as directed. Make a layer of the tomatoes, including liquid, repeat flour mixture and butter, spread corn on top and dot with remaining butter. Cover and bake for 45 to 50 minutes at 350°. Serves 6.
Mix cake as directed on box and pour half into 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Melt caramels and milk. When cake is baked 10 minutes, take out and pour caramel mixture over cake. Top with chocolate chips and nuts. Pour remaining cake mixture on top of this. Bake 20 minutes or until done.
Mix dry ingredients in bowl. Dip 1-inch thick drum fillets in melted sweet cream butter and sprinkle with the seasoning mixture, then drop into very hot cast-iron skillet. Cooking time is only 3 to 4 minutes per side; thinner fillets require less time. (A tablespoon of butter may be added to skillet just before the seasoned fish to prevent sticking.)
Grease crock pot with margarine or PAM. Combine all ingredients in crock pot. Cook on high for 1 hour. Stir. Cook on low for 3 1/2 to 5 hours.
Heat oven to 350°. Grease and flour 9 x 13 pan and 1 round cake pan. Mix all ingredients. Bake 25 to 30 minutes.
Dissolve jello in water. Chill until slightly thickened. Add mayonnaise. Mix thoroughly. Blend in rest of ingredients. Pour into ring or flat dish. Refrigerate until set.
In a bowl, beat the eggs well, then add sugar and sweet milk. Mix well. Sift together flour, baking powder and salt. Add to the other mixture along with vanilla. Spread very thin on greased baking sheet. Bake at 350° about 20 to 25 minutes. Turn out on sugared wax paper. Spread at once with plum or grape jelly and roll into a roll. Any tart jelly will work.
Melt butter in Pyrex. Mix sugar and flour together. Add milk. Pour mixture into the melted butter. Spoon fruit over top. Do not stir. Bake at 325° for about 35 to 40 minutes. Mix fruit with sugar and butter and cook if using fresh fruit.
Beat eggs until lemony; add sugar and beat again. Add remaining ingredients. Pour into well buttered 9 x 9-inch pan. Sprinkle with nutmeg. Bake at 350° until set, approximately 1 1/2 hours. Serves 8.
Remove any pumpkin membrane from seeds and rinse the seeds well. Make a brine of water and salt, about a six to one concentration and add seeds. Let soak overnight. Preheat oven to 225°. Drain and roast the seeds on a cookie sheet about 1 hour, stirring several times, until the seeds are dried and salty white.
Preheat oven to 425°. Cream the butter. Gradually add sugar, creaming thoroughly. Add eggs, one at a time, beating thoroughly after each. Mix flour and salt together. Add vanilla to mixture, then add flour, mixing well after each addition. Drop by teaspoons at least 2-inches apart on greased cookie sheet. Decorate, if desired, with sprinkles. Bake 5 to 8 minutes or until edges are brown and crisp. Remove from pans immediately. Yields 100 cookies.
Mix cream cheese and pudding mix until smooth. Add well drained mandarin oranges and drained fruit cocktail. Mix well and chill. Roll in nuts. Serve with graham crackers.
Heat oven to 375°. Melt butter. Add onion and celery. Cook until tender. Remove from heat and stir in parsley, sage, bread and cheese. Sprinkle fillets with salt and pepper. Spoon some stuffing over each fillet. Roll up and secure with toothpick. Place in buttered, shallow baking dish. Bake 30 minutes. While baking, prepare sauce.
Mix in order given. Do not add water to jello; use it dry. Miniature marshmallows may be added if desired.
Drain corn. Reserve 1/4 cup liquid. Combine liquid, relish, sugar and seed in saucepan; bring to boil. Boil 1 minute. Add corn and pimiento; simmer 10 minutes. Let cool. Chill. Yields 2 2/3 cups.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan (spray Pam). In large bowl, stir together the butter, sugar and vanilla. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; stir well. Reserve 2 cups batter; set aside. Spread remaining batter in prepared pan. Arrange peppermint patties in single layer over batter, about 1/2-inch apart. Spread reserved 2 cups batter over patties. Bake at 50 to 55 minutes, or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into squares.
Mix rhubarb and sugar and let stand 1 to 2 hours. Over medium heat, stir until sugar is dissolved. Boil, then simmer until tender, 10 minutes. Remove from heat. Stir in jello. Skim any foam from top. Put in sterilized jars Cool. Store in refrigerator up to 3 weeks or freeze up to 6 months.
Fill pie shell with blueberries. Combine remaining ingredients and blend well. Pour over berries. Bake in a preheated hot oven at 400° for 45 minutes or until top is lightly browned. Cool, then chill.
Beat softened cream cheese and brown sugar together in mixer. Then add vanilla and water. Core and slice apples.
Melt marshmallows and butter in large saucepan over low heat. Stir in flavorings and food coloring. Add corn flakes. Stir well to coat. Shape by spoonfuls into wreaths on waxed paper with buttered hands. Decorate with candies.