HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut beef cubes in pieces about one-inch square or smaller. Cut up onions medium fine. Fry onions in oil until brown. Add paprika and stir. Add water, about 4 cups. Simmer until beef is nearly tender. Add potatoes (cubed pieces). Cook until potatoes are done. Eat as is or pour over noodles or rice.
Pour water, vinegar, syrup and mustard into a large pan. Beat with a portable mixer until smooth. Add butter and bring to a boil, stirring constantly until butter melts. Lower heat and simmer for 30 minutes, stirring occasionally. Makes enough sauce for 5 - 3 1/2 to 4 lb. whole fryers split down the breast and cooked over a charcoal fire. Makes 1 gal. sauce.
Brown meat real well; add onions and brown. Add all ingredients except sugar and herbs. Cook for 1 1/2 hours; add herbs and cook another 1 1/2 hours. Add sugar at very end. Serve over spaghetti and sprinkle with grated Parmesan cheese.
Combine chicken, celery, onion, yogurt and pepper in small bowl. If desired, place lettuce leaf on bottom of each bun; place pineapple ring on lettuce. Top each with one third of the chicken mixture and bacon. Makes 3 servings.
Mix all sauce ingredients together and pour over ribs. Bake for 1 hour or until done.
Cook pudding with milk and stir until thick. Cover; cool to room temperature and whisk. Fold in Cool Whip, Amaretto and brandy. Serve with any type of cut-up fresh fruit.
Preheat oven to 350°. Combine pie filling, apples and lemon juice. Pour into an 8 1/2 x 11 1/2-inch glass baking dish or a size larger. In medium bowl, cut margarine into cake mix until crumbly. Add pecans and sprinkle evenly over pie filling. Bake 40 to 45 minutes or until golden brown. Serve warm with ice cream or plain anytime.
Crumble ground beef and sausage, fry and drain well. Add spices and Worcestershire sauce. Melt cheese with meat over low heat. Serve on party rye. (Place on cookie sheets and freeze. Reheat 8 to 10 minutes at 350°.) Serves 24.
Combine. Stir with a spoon, putting into 3 greased and floured pans. Cook at 350° until done.
Mix butter, milk and pudding mix together. Bring to a boil and boil for 1 minute, stirring continuously. Remove from heat and add confectioners sugar, vanilla and nuts. Pour into a buttered pan. Chill before cutting.
Sift flour and salt. Melt butter with cocoa. Put sugar, eggs and vanilla into a large bowl; beat for 2 minutes. Add butter and cocoa mixture; then add flour mixture. Mix well.
Mix together flour, sugar, and cocoa. Add egg yolks and milk. Cook over medium heat until thick. Remove from heat and add margarine and vanilla. Pour into baked pie crust. Top with meringue and brown.
Spread popcorn out in a 17 x 12 x 2-inch baking pan; set aside. For caramel mixture, in a heavy saucepan, combine the brown sugar, margarine, corn syrup and the salt. Cook and stir over medium heat until mixture starts to boil. Continue cooking for 5 minutes. Remove caramel mixture from heat; pour over popcorn. Toss quickly to coat. Bake the caramel-coated popcorn in a 300° oven for 15 minutes. Stir popcorn. Return to oven; bake 5 to 10 minutes more, or until well coated. Gently stir in the peanuts, if desired. Turn caramel popcorn out onto foil. Cool; break up into 1-inch pieces. Store in the Tupperware cereal storer. Makes about 10 cups.
Put first 3 ingredients in a large bowl and mix well with a fork. Add shortening and mix with a fork until ingredients are crumbly. In a small bowl, beat together with a fork the water, vinegar and egg. Combine the two mixtures, stirring with a fork until the ingredients are moistened. Divide the dough into 5 parts and with hands shape each portion into a flat, round patty ready for rolling. Wrap each in plastic or waxed paper and chill at least 1/2 hour. Dough may be left in the refrigerator for up to 3 days or frozen, until ready to use.
Preheat oven to 350°. Lightly grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. Yields about 7 dozen appetizers.
In a large saucepan, combine the water, sugar, ginger and lemon peel strips. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove ginger and lemon strips with a slotted spoon and discard. Place tea bags in a tea pot. Immediately add simmering water mixture. Cover and let stand 3 to 5 minutes. Remove tea bags and discard. Serve immediately in mugs. If desired, garnish with lemon slices.
Combine flour, salt, pepper and paprika; stir well. Cut in butter until mixture looks like coarse meal. Add cheese; stir well. Roll dough to 1/3-inch thick on floured surface. Cut with a 1 3/4-inch biscuit cutter. Place on greased baking sheet. Bake at 450° for 15 minutes. Yields about 4 dozen.
Lightly brown ground beef and drain. Place browned meat in bottom of greased shallow 2-quart baking dish. Spread onion rings over top. Sprinkle with salt and pepper. Spread soup over onion rings. Cover with Tater Tots. Bake at 350° for 45 minutes or until hot. Makes 6 servings.
Mix first 3 ingredients. Stir in milk. Add egg yolks and butter. Cook until thick. Pour into baked pie crust (add vanilla before you put in crust). Top with egg whites, beaten until stiff.
Heat oven to 375°. In large bowl, combine contents of seasoning packet, poultry seasoning and water; mix well. Add soup; blend well. Add potato slices, turkey, carrots, celery and onion, stirring until thoroughly combined. Spoon mixture into ungreased 2-quart casserole dish. Bake at 375° for 35 to 40 minutes or until potatoes are tender.
In 10-inch skillet, place asparagus spears; add enough water to cover. Bring to a full boil. Cook over medium heat until asparagus is crisply tender (5 to 7 minutes). Drain; return to skillet. Add remaining ingredients, pushing asparagus to side just until butter is melted. Cook over medium heat, stirring occasionally, until heated through (5 to 7 minutes). Makes 4 servings.
Cook sugar and syrup until boils, then remove from heat. Add peanut butter. Stir peanut butter in sugar and syrup. Pour mixture over corn flakes. Press corn flakes and mixture into a sugar pan. Let cool, cut in squares and eat.
Grease an 8 x 8 x 2-inch square pan. Blend together butter, sugar and vanilla. Ad eggs. Beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in chips. Spread into pan. Bake in a 350° oven for 40 to 45 minutes. Cool and cut into squares. Makes 16 brownies.
Mix all together. Spread it evenly over bottom of 8 x 8-inch pan. Bake at 350° for 25 minutes.
Cook 1/2 fresh pumpkin in oven. Remove seeds to use later in a snack. Cook until soft. Scoop out and mash. Mix sugar and seasonings with mashed pumpkin. Add eggs, one at a time. Add evaporated milk. Place pumpkin pie mixture into unbaked homemade pie shell. Bake at 450° and cook for 10 minutes. Lower heat to 350° and bake for about another 40 minutes or until a knife inserted comes out clean.
Dissolve Jell-O in water; then add frozen strawberries and let thaw in Jell-O. Chill until partially set, then fold in whipped cream. Tear half the cake into small chunks and spread in bottom of square pan, 8 x 8-inch. Spread half the strawberry mixture over cake and repeat layer of cake crumbs, ending with strawberry mixture. Chill at least 3 hours.
Sift flour with sugar, soda and salt. Stir shortening to soften. Add flour mixture, 1 cup milk and vanilla. Mix until flour is dampened. Beat 2 minutes at medium speed of electric mixer. Add eggs, melted chocolate and remaining 1/3 cup milk. Beat 1 minute longer. Pour into two greased and floured 9-inch layer pans. Bake at 350° for 35 minutes.
Line a well-buttered pan with white bread slices cut in quarters. Spread coconut on top of bread. Mix milk, sugar, eggs and vanilla with a spoon. Spoon enough to soak bread, then layer bread and milk until done. Dot top with margarine. Sprinkle with sugar, brown sugar, cinnamon, nuts, raisins and coconut. Bake at 350° until brown. This is a good way to use old biscuits, rolls and bread.
Sift flour 3 times before measuring. Add baking powder and salt and sift again. Cream butter and sugar thoroughly. Add eggs one at a time, beating well after each addition. Add 1/3 flour and blend well. Add 1/2 milk and blend well. Add another 1/3 flour and blend, then the other 1/2 milk and finally, the last 1/3 flour and blend well. Pour 2/3 batter into 2 pans which have been lined with wax paper. To remaining 1/3 batter, add 3/4 teaspoon each cinnamon and allspice, 1/4 tsp. cloves and 1/4 pound of raisins, chopped fine. Pour into cake pan which has been lined with wax paper. Bake at 350° for 25 to 30 minutes.
Boil chicken breast until tender. Remove from pot. Remove skin and bones. Shred or dice chicken. Strain broth and put in a clean pot. Save 1 cup broth. Cook macaroni in broth until tender. Cook carrots and celery until tender. Cook cauliflower and broccoli together.
Combine flour, salt, baking powder and sugar. Add eggs, milk and oil. Add cinnamon and blueberries. Pour into greased muffin pans. Bake at 375° for 15 to 20 minutes. Makes 12 muffins.
Mix mayonnaise, lemon juice, dill and lemon peel. Place fish on greased grill over medium coals. Brush with 1/2 of the mayonnaise mixture. Grill 5 minutes, turn. Brush with remaining mayonnaise mixture. Grill an additional 5 to 8 minutes or until fish flakes easily with fork.
Cut stem ends from peppers; remove seeds and cut peppers in half. Cook peppers in a small amount of water; cover. Cook in microwave oven on High power for 2 to 3 minutes. Remove from microwave and water. Combine remaining ingredients. Mix well. Stuff peppers with mixture. Place in baking dish. Pour tomato sauce over mixture in peppers. Bake at 350° for 1 hour.
Wash and hull strawberries and pat dry. Place berries in medium size bowl. Add glaze and toss gently to coat. Arrange in baked pie shell. Refrigerate until thoroughly chilled. Serve with whipped cream, if desired.
Mix flour, soda, cocoa and sugar. Add Miracle Whip, warm water and vanilla. Beat until smooth. Pour batter into greased and lightly floured 8-inch layer or 9 x 13-inch cake pan. Bake at 350° for 25 to 30 minutes or until done. Frost with icing when cool. Also makes 18 cupcakes. Buttercream frosting is very good on this cake or use your favorite icing, also.
Mix oil, sugar, pumpkin, eggs and vanilla well. Mix all ingredients together. Spray 3 (1 pound) coffee cans and pour mix equally in each can. Bake for approximately 1 hour or until toothpick comes out clean.
Combine dry ingredients. Cut in margarine until mixture resembles coarse meal. Stir in nuts. Layer half the apples and dry mixture into an 8-inch square baking pan. Repeat layers. Bake at 350° until apples are tender, about 30 minutes.
Mix first 3 ingredients. Grease a 9 x 13-inch cake pan. Press into pan. Mix cream cheese, confectioners sugar and 3 eggs. Pour over mix in pan. Bake 45 minutes at 350° or until done.
Preheat the broiler. Core the tomatoes and slice them in half. Grease a baking dish (large enough to hold the tomatoes) with 1 tablespoon of oil. Arrange the tomato halves in it, cut side up. Sprinkle each with about 1/2 teaspoon oregano and salt and pepper. Sprinkle about 1 teaspoon oil over each half. Broil for about 5 minutes.
Mix dry ingredients together. Add oil and blend. Add eggs and mix. Add carrots, nuts and pineapple. Mix well. Bake 30 to 45 minutes at 350° in a 9 x 13-inch pan.
Cream butter and brown sugar. Add flour and press into 9 x 13-inch pan. Bake at 350° for 10 minutes.
Stir together first two ingredients, and let stand several hours or overnight. Add rest of ingredients and mix well. Pour in container and freeze (8 x 8-inch or 9 x 9-inch dish works well). Serve frozen; if not all used, it refreezes well for next meal.
Preheat oven to 350°. Grease and flour two 9 inch round cake pans. Prepare, bake and cool cake mix according to directions on box. Place one cake layer on serving plate. Spread with 1/2 of pineapple preserves. Spread about 4 oz. of Cool Whip on top. Place second cake layer on top. Frost top and sides of cake with remaining Cool Whip. Coat top of cake with remaining pineapple preserves. Garnish sides with shredded coconut. Refrigerate at least 1 hour before serving.
Cook shrimp according to directions but reserve 1 cup liquid. Fry bacon until crisp. Saute onions, peppers, celery, garlic and parsley in skillet until tender. (Do not add bacon at this time; drain and reserve until later.) Add tomato sauce, tomato paste, reserved shrimp liquid, red pepper, black pepper, salt, sugar and bay leaf to ingredients that are sauteed. Bring to boil. Reduce heat and simmer covered 30 minutes. Add shrimp and bacon (crumbled). Bring to a boil; simmer 5 minutes. Serve over rice. Serves 4 to 5 adults.
Brown ribs. Combine remaining ingredients in baking dish over ribs. Cover and bake 2 1/2 hours at 350°, basting 2 or 3 times during baking.
Heat oven to 375°. Grease muffin tins. Mix dry ingredients. Melt margarine. Off heat, stir in milk and yogurt. Beat in egg and vanilla. Add mixture to dry ingredients. Stir well. Spoon half of the batter into 12 muffin tins. Place 1 teaspoon of jam over batter in each cup and top with remaining batter. Bake 15 to 20 minutes until golden brown. Let stand 5 minutes before removing from tins. Sprinkle confectioners sugar over top.
Mix well the eggs, salad oil and sugar. Add the remaining ingredients. Grease and flour 2 loaf pans. Bake at 350° for 1 hour.
Soften gelatin in cold water; add boiling water and stir until dissolved. Add sugar, lemon juice and pineapple, including juice. Chill until partially firm. Whip 2 envelopes Dream Whip according to directions on box. Fold into gelatin mix. Cut or break cake in small pieces. Arrange alternate layers of cake and gelatin mixture in pan until all is used. Chill overnight. Next morning, prepare remaining 2 packages of Dream Whip. Spread over cake. Garnish with coconut and cherries. Refrigerate until just before serving.
Cook macaroni and cheese as directed on box. Cook ground beef with onion; when done, drain grease. Mix in bowl of tomatoes and milk, then add macaroni and cheese. Mix well, then pour into dish and bake in oven at 350° for about 20 minutes. Remove and serve.
Mix all ingredients in a large casserole dish. Bake at 350° for 45 minutes.
Preheat oven to 400°. Saute onions in 4 tablespoons butter until golden. Add stock and boil 10 minutes. Season to taste with salt and pepper. Put toast in one large casserole or small individual bowls. Add soup and top with Mozzarella or Muenster cheese. Bake until top is golden brown (5 to 10 minutes).
Drain oranges and pineapple. Mix all ingredients together and let set for several hours in the refrigerator to blend the flavors.
Chop onion and combine with garlic, cheese and milk, mix well. Spread cheese mixture over bottom of 8 inch pan. Coarsely chopped tomato and bell pepper. Finely snip parsley. Combine tomato, bell pepper, 2 T. parsley, lemon juice and salt. Sprinkle over cheese mixture. Top with crabmeat. Sprinkle with remaining parsley. Chill. Serve with crackers or fresh vegetables.
Mix in the order given and bake in 2 greased loaf pans for 50 to 60 minutes at 325°. When done, bread freezes very well.
Put the mango and orange juice in a blender and puree until smooth. Slice 20 of the strawberries, leaving 4 whole. Line the bottom of 4 balloon wine glasses with the sliced strawberries. Pour a thin layer of the mango puree over each to cover.
Beat eggs; add other mixture. Pour into unbaked pie shell. Bake in 325° oven for about 45 minutes.
Cream butter, sugar, vanilla and flour. Beat in eggs, one at a time. Stir in kahlua, corn syrup, evaporated milk and pecans; mix well. Bake at 400° for 10 minutes, then bake at 325° for about 40 minutes.
Heat oven to 350°. Grease and flour loaf pan. Sift flour, baking powder and salt together. Beat sugar, shortening and eggs for 3 minutes at medium speed on mixer. Add sifted dry ingredients alternately with bananas, beginning and ending with flour mixture. Blend well after each addition. Stir in nuts. Put in pan. Bake for 60 to 70 minutes.
Butter bread. Trim crusts (optional). Place buttered side down in baking dish. Sprinkle grated cheeses over bread. Spread green chili over. Mix milk, eggs and spices. Cover and chill overnight. Bake, uncovered, for 50 to 60 minutes until top is brown at 325°. Let stand 10 minutes before serving.
Crumble corn chips in bottom of pan and add refried beans, ground beef, salsa, black olives and last Monterey Jack cheese. Bake at 300° for approximately 30 minutes. After baked, top with sour cream.
Saute onion and garlic in small amount of oil. Add hamburger; cook until browned well. Add chili powder, Mexicorn, tomatoes and tomato sauce. Cook in Dutch oven about 35 minutes with lid on. Cook shells until tender; drain. Add layers of shells, sauce and grated cheese and repeat until all is used. Good also with small can of mushrooms. Cook in 350° oven until cheese has melted well.
Cut elephant in bite-size pieces. Boil for 4 weeks, add vegetables and seasonings. Simmer for 1 week. Will serve 1,000 people. If you have unexpected company, add the rabbit. Everybody likes a little hare in their stew.
Mix eggs, flour, sugar, soda and fruit cocktail in large bowl. Bake in 13 x 9 x 2-inch pan for 30 minutes at 350°. Leave in pan.
In large bowl, combine pudding mix, whipped topping and salad dressing. Mix well. Fold in remaining ingredients. Leave in bowl or put in individual dishes. Chill. Makes 6 to 8 servings.
In bowl mix flour, baking powder, baking soda, salt and sugar. In another bowl, beat eggs about 1 minute on high speed until light and fluffy. Pour eggs over flour mixture. Pour in buttermilk. Add butter. Fold together entire mixture until flour is just moistened. Bake pancakes on greased, hot griddle using about 1/4 cup of mixture to make a 4 to 5-inch pancake.
Combine the first 6 ingredients. Beat with electric mixer until smooth. Add remaining ingredients; stir well. Drop mixture by tablespoons into a hot, greased skillet. Cook until golden brown, turning once. Drain on paper towels. Yields about 2 dozen patties.
Combine mushrooms, onion, garlic and basil with half the broth in a 10 to 12-inch frying pan over medium-high heat. Stir often until vegetables are browned and begin to stick in pan, about 8 minutes. Add remaining broth. Stir to scrape browned bits from pan; cook until liquid evaporates. Stir in flour and ham. Remove from heat.
Cream shortening and sugar. Add separately beaten eggs. Add mashed bananas, flour, baking soda and salt to cream mixture. Bake at 350° for 40 minutes.
Place chicken pieces in flat baking dish. Combine flour and 1/4 cup sour cream. Blend until smooth; add remaining sour cream, salt, soup and wine. Pour over chicken. Sprinkle with almonds, pimientos and paprika. Bake at 325° about 1 1/2 hours or until chicken is tender.
Cook meat until brown, then drain. Chop onion, green pepper and mushrooms. Cook 5 minutes. Add seasonings. Add tomatoes and use cans for water (1 can tomatoes to 1 can of water). Cook to boiling. Cook macaroni; drain. Add to mix. Enjoy.
Bring first 2 ingredients to a boil; add jello. Stir until dissolved. Add almond extract and pineapple juice. Add 1 1/2 juice cans of water. Put this mixture into freezer and let freeze solid, 6 to 8 hours. Set out of freezer before serving. Put in large container or punch bowl, then add your choice of clear beverage. Serve partially thawed or slushy.
Bake pie shell at 425° for 5 minutes. Reduce heat to 400°. Place tomatoes sliced thick into crust. Add salt, pepper, basil and onion. Mix mayonnaise and cheese. Spread over top of pie. Bake for 35 minutes or until browned.
Cook yam until tender, peel and beat smooth. Add margarine. Mix other dry ingredients together and set aside. Squeeze the juice from oranges. Cut oranges in half and set aside. Add dry ingredients to yams. Add milk and vanilla. Mix well. In each orange half stuff yam mix to top. Bake at 350° until light brown on top of yams.
Boil 5-quart pan of water. Put in spaghetti and cook to desired consistency. While spaghetti is cooking, put in large skillet the hamburger meat and chopped onion. Brown and drain. Add Ragu spaghetti sauce and simmer for 15 minutes. Drain spaghetti and add to skillet. Fold over until sauce and spaghetti are mixed. Cover and simmer for 5 minutes. Serves 8.
Combine ingredients. Stir to blend. Chill for at least 1 hour. Serve in hollowed out round loaf of French bread; use hollowed out section to make bread cubes for dipping.
Mix first 3 ingredients and spread on bottom of pan or serving plate. Shred lettuce on top, then cut up black olives and sprinkle on lettuce. Sprinkle shredded cheese next. Sprinkle on green onions. Last, add chopped tomatoes. Over all of this, spread approximately 1/2 cup taco sauce. Serve with taco chips of choice.
Break lettuce into small pieces. Place in large bowl with remaining vegetables. Pour enough dressing to lightly coat each piece. Garnish with Feta cheese, olives and anchovies.
In mixing bowl combine dry ingredients. Add eggs, oil, carrots and vanilla. Beat until combined. Stir in pineapple, coconut and nuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake 50 to 60 minutes. Cool and frost.
Cream margarine and cheese. Add cayenne pepper and Worcestershire sauce. Add flour. Mix well. Shape into 2 balls and wrap in waxed paper to let chill for one hour. Shape dough into marble-size balls. Place on ungreased cookie sheet and bake in preheated 350° oven for 12 to 15 minutes.
Add oats, sugar, raisins, shortening, eggs and milk in order listed. Mix together flour, soda, cloves and cinnamon. Add first mixture to dry ingredients. Spread very thin on cookie sheets. Bake in 325° oven about 15 minutes. Cut in squares in cookie sheet while still warm. Makes 48 squares.
Beat eggs well, then add broccoli. Add milk, then fold in mayonnaise. Add minced onion. Fold in the cheeses; mix all ingredients well. (If any of the optional ingredients are used, this recipe will make at least 2 quiches.) Pour ingredients into unbaked pie shell. Bake at 350° for approximately 40 minutes, or until set and beginning to brown on top. Make sure that the pie shell does not burn.
Melt the margarine and marshmallows and pour over the popcorn. Add the M&M's and peanuts. Mix well and quickly. Press into a pan sprayed with Pam. Let cool in refrigerator for easier slicing.
Make up cake mix using the water and egg whites called for on the box. Melt chocolate and butter on low heat and add salt. Add chocolate mixture to cake batter. Gently fold in beaten egg whites. Bake in two greased and floured 9-inch cake pans at 350° for 25 to 30 minutes.
Cream together sugars and Crisco. Beat in eggs and pineapple. Add dry ingredients to pineapple mixture. Bake at 350° for 10 to 12 minutes.
Mix first 2 ingredients. Simmer 15 minutes. Mix next 7 ingredients. Simmer 10 minutes. Mix ingredients together. Top with breadcrumbs and cheeses. Bake at 350° for 30 minutes. Makes 2 cups.
Place all ingredients in shaker or blender. Cover and shake or blend at high speed until ice cubes are nearly melted and mixture is thoroughly whipped. Pour in glass and serve.
Cream butter. Add sugar and egg yolks. Beat well. Add milk. Add flour, salt, lemon juice, grated rind and milk. Fold in stiffly beaten egg whites. Pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes or at 450° for 10 minutes and at 325° for 30 to 35 minutes more.
You will also need 8 to 10 (7-ounce) plastic cups.
Saute celery and onion in butter. Combine vegetables, chestnuts, mayo and cream of mushroom soup. Put in greased casserole, top with crushed crackers mixed with melted butter (about 2 Tbsp.), and top with cheese. Bake for 30 minutes until bubbly.
Brown ground beef and drain. Combine all ingredients, including ground beef in crock-pot. Stir well. Cook on high for 4 hours, stirring occasionally. Serve with cornbread or crackers.
Combine ingredients as for cake. Make as stiff as bread dough. Set in cool place. Next morning, roll like a sausage, about size of half dollar. Cut about 1/4 inch thick. Bake at 350° for 10 to 12 minutes.