HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wet the crackers with milk, add the onion, crumble the hamburger into the crackers. Mix and shape into 4 hamburger steaks. Put into skillet that has been greased. Cover and cook on low temperature. Turn several times. Cook long enough that water comes out of them. Drain. Add packet of beef broth to one cup of water. Stir well and pour over steaks in skillet. Cook until steaks are brown and the broth is cooked down. Steaks are ready to serve.
Sift together corn meal, flour, sugar, salt and baking powder. Stir in cheese. Mix in egg, milk and shortening. Beat with a rotary beater about 1 minute or until smooth. Do not overbeat. Pour in a greased 8-inch square pan. Bake at 375° for 30 minutes. Cut in squares. Serve hot. Serves 8.
Mix Cool Whip and pudding. Add pineapple with juice and marshmallows. Chill and serve. Serves 6.
Mix and let set in refrigerator for a couple of hours or longer. Mix in 1 pound of regular crab meat. Serve with king size Fritos.
Have cream cheese at room temperature. Drain pineapple and blot all liquid out of pineapple, onion and green pepper. Cream all ingredients and shape into ball. Cover with parsley leaves or nuts.
Mix all ingredients and pour into greased baking dish. Set dish into larger pan of water to bake. Bake at 350° about 40 minutes or until silver knife inserted in pudding comes out clean. Serve warm. Top with vanilla ice cream if desired. Serves 6.
Cook sugar, margarine and dates for 8 minutes or until melted. Mix in Rice Krispies, coconut and pecans. Roll into "fingers" or ball; roll into powdered sugar.
Blend ingredients in a blender until smooth. Serve in tall, frosted glass with a straw. Garnish with a slice of an orange.
Place peppers in food processor. Add some (not much) vinegar to keep moist or it won't cut the peppers up. Fill a pot 1/2 full of crushed peppers. Continue to fill pot completely full with vinegar. Let heat. Add mustard to color. Keep stirring, bringing to a boil. Pour in jars with plastic lids only.
Mix sugar, oleo and milk in pan. Bring to boil and boil 2 minutes. Beat egg yolks well and stir slowly into mixture, stirring constantly. Cook until thick. Let cool. Add raisins, pecans and vanilla. Pour into baked pie shell and top with meringue.
Combine chocolate chips, butter and corn syrup in medium size saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add cereal, mixing lightly until well coated. Spread in buttered 13 x 9-inch pan. Chill until firm and cut. Store in refrigerator.
Mix together sugar, flour, eggs and milk. Cook and stir until thickened. Remove from heat. Add butter, salt, vanilla and peanut butter. Pour into prepared crust.
Mix first 4 ingredients. Marinate in refrigerator overnight. Mix with other ingredients 1 hour before serving.
Dissolve yeast in 1/2 cup warm water. Sift flour into large bowl. Add salt, water and yeast. Stir until flour is thoroughly mixed. If dough seems too thick, add more water. Turn out dough on floured board and knead, adding more flour, if necessary. When dough becomes rubbery and doesn't stick to hands and board too easily, put back into bowl and brush with oil. Let rise until double in size. Work down and let rise again. It is now ready to make into rolls, bread or cinnamon rolls. Makes about 4 large loaves.
In baking dish with cover, put rice, bell pepper and onion, cut into strips. Pour Ro-Tel, soup and water over rice. Salt to taste. Sprinkle chicken with lemon pepper and lay on top of rice. Cover. Cook in oven at 300° for 2 hours. Stir 1/2 way into cooking.
Mix together first 4 ingredients. Sift together flour and salt; add to first mixture. Press into 9 x 13-inch pan. Bake until brown, 25 minutes in 350° oven and cool. Melt together the next 4 ingredients and cool. Pour over the baked crust. Press in mixed nuts and cool. Cut into squares.
Boil potatoes 14 minutes or until tender, drain. Cut into bite-size pieces. Add remaining ingredients. Refrigerate. Serves 6. Preparation time: 20 minutes plus refrigerating.
Heat until sugar is thoroughly melted but do not boil. Let get very cold. Cube melon and pour syrup over it. Crumple waxed paper and put on top to hold melon down in syrup. Put top on and seal tightly. This makes enough for 5 cups. Use 2/3 cup in each container. Use only firm melon.
Preheat oven to 350°. Boil noodles on stovetop until soft. Cook hamburger; drain grease. In a glass dish or a 9 x 12-inch cake pan, combine all ingredients (save 1 package of Mozzarella cheese for top). Mix well. Cook for 30 minutes at 350°. Add a package of Mozzarella cheese on top. Let melt.
Cream butter or margarine and sugar until fluffy. Add eggs and beat well. Add dry ingredients and blend well. Add bananas; mix well.
Saute onion and green pepper in butter until tender. Add garlic powder, tomatoes, salt, pepper and venison; blend well. Stir in rice and simmer for 20 minutes.
Choose desired fruit. Use a nail or skewer to start holes for cloves, making rows all over fruit. Decorate with strips of lace or ribbon between rows of cloves. Add a festive bow or a sprig of mistletoe.
Mix all ingredients together, except butter and dressing, and pour into greased casserole dish. Mix butter and dressing. Sprinkle on top. Bake 45 minutes at 350°.
Roll each biscuit pie in combined sugar and cinnamon. Place pieces in greased Bundt pan.
Slice squash into a loaf baking pan 2/3 full. Pour into saucepan and cover with water. Cook until tender-crisp. Drain well. Add chopped onion to undiluted soup; add sour cream. Mix with cooked squash. Top with Stove Top stuffing. Bake until onion and squash are tender and stuffing is brown at 350°.
Drain the clams, reserving the liquid to be used later. In a soup pot, cook the salt pork until crisp. Add the onion and cook until tender but not browned. Add the liquid (clam liquid plus water) and potatoes. Cook until potatoes are fork tender but not mushy. Add the butter and clams. Bring to a boil and immediately reduce heat. Gradually add half & half. Cook over low heat until chowder thickens slightly.
Boil sugar and water for 3 minutes. Add Jell-O and stir until dissolved. Add juices and pineapple. Freeze in gallon jugs. Thaw for 3 to 4 hours before serving. Add 2 quarts of ginger ale per gallon of punch at serving time.
Pierce chicken pieces on all sides with fork. Place in a snug fitting bowl. Combine olive oil, onion and garlic powders, salt and pepper in small bowl; mix well. Pour over chicken, turning each piece to coat well. Cover and refrigerate for 1 1/2 hours, turning occasionally.
Cover sweet potatoes with boiling water and cook until soft. Peel and mash. To every 4 cups of mashed potatoes, add a scant teaspoon of salt and 3 tablespoons butter. Mix together. Cover top with marshmallows and set in oven until marshmallows melt and brown.
Preheat oven to 450°. Mix all ingredients except cheese. Pour half into hot, greased 9 x 12 x 2-inch pan and sprinkle with cheese. Add remaining mixture and bake for 25 minutes.
Extract juice from oranges and lemons. Put rind and spice in enough water to cover well and boil for 10 minutes. Strain. Make separately the desired amount of strong tea. Add the spice solution and the orange and lemon juice. Makes about 15 cups.
Mix all desired vegetables in with spinach. Slice bacon in small pieces; fry until crispy. Pour over salad, mix well until spinach is a little wilted.
Brown and drain meat. Add onion and pepper. Simmer until limp. Add salt, pepper, sugar and sauce. Simmer for a few minutes. Put beans in crock-pot. Pour mixture on top and mix well. Cook 4 to 8 hours on low.
Mix sugar, water and pineapple; boil 3 minutes. Remove from stove. Stir in jello. Place in large flat dish and jell, not too firm. When jelled, beat cheese and Cool Whip together good. Place jello mixture, cream cheese and Cool Whip together in large dish; beat good. Put in covered dish and re-jell.
Cook and cut up chicken. Cook soup with milk. Mix all ingredients in a large casserole or 9 x 13-inch pan, saving half of the noodles to sprinkle on top. Bake at 350° for 45 minutes.
Cream sugar and shortening. Add egg. Add dry ingredients and stir in beans, apples, raisins, nuts and vanilla. Pour into greased and floured pan and bake at 350° for 1 hour and 15 minutes. May be frosted or use whipped cream.
Scald milk. Add sugar, salt and shortening. Cool. Add yeast to water. Dissolve and add to milk. Beat eggs. Add and beat. Add flour (3 cups) and beat well. Add remaining flour and knead. Allow to raise in greased bowl until double in size. Punch down and shape into rolls. Allow to raise. Bake at 350° to 375° for 20 to 25 minutes. Yields 2 dozen rolls.
Blend together sugar, salt and spices. Combine with pumpkin. Add beaten eggs. Stir in hot milk. Pour into 9-inch crust. Bake in hot oven at 425° until crust starts to brown around the edges (15 to 20 minutes). Reduce heat to moderate oven at 350° and bake for about 30 minutes. Do not fill pie up to top.
Combine chocolate and milk in pan over hot water. Heat until chocolate melts. Stir to blend. Remove from heat and add powdered sugar and walnuts. Cool slightly and form into 1-inch balls. Roll in coconut. Makes approximately 30 snowballs.
Beat egg white and water together slightly with a fork. Coat pecan halves well with egg mixture. Mix all other ingredients well and stir into nuts, coating well. Bake for 30 minutes at 300° on large cookie sheet. Stir occasionally while cooking. Separate and cool on wax paper. After these have cooled, store in dry airtight container.
Preheat oven to 350°. Combine in small bowl mustard, lemon juice, garlic, rosemary and pepper. Coat chicken in mustard mix. Crush bran flakes. Add cheese. In large (1-gallon) sealable bag, add mustard coated chicken, one piece at a time. Shake to coat.
In a 10 or 12-inch skillet, heat 1 tablespoons oil over high heat. Add shrimp and garlic and cook, tossing frequently, until shrimp are pink and loosely curled, 2 to 3 minutes. Remove shrimp to a plate. Add remaining 1 tablespoon oil to skillet and, when melted, add green beans, tomatoes and wine. Heat to boiling, stirring once or twice. Reduce heat to medium, cover and cook about 10 minutes, until beans are crisp-tender. Return shrimp to skillet. Stir in lemon juice and Feta. Cook until heated through, about 1 minute. Serve over hot cooked rice or pasta.
Heat oven to 400°. Grease small muffin tins. Cream the sugar and butter until smooth. Add eggs; beat until fluffy. Add soda to buttermilk. Sift flour and salt together. Add to sugar-butter mixture alternately with buttermilk. Stir until well mixed. In food processor, grind raisins and orange zest. Add to batter and mix. Spoon batter into tins; bake until golden brown, about 12 minutes. Brush tops with orange juice; sprinkle with 1/2 cup sugar while still warm. After 5 minutes, remove from pans. Cut each muffin in half. Cut turkey into small pieces; put small amount into each muffin. Serves 30.
Break eggs and separate. Put whites in mixing bowl and save to whip for meringue. Put yellows in another bowl and beat a little. Add Eagle Brand milk and mix, then add lemon juice gradually. When all is mixed, pour into a vanilla wafer crust. Whip egg whites and use as meringue.
Mix all together and add drained meat. Set in refrigerator overnight. Put in a 3-quart casserole or deep jelly roll pan. Bake at 250° to 300° for 1 1/2 hours. Serves 10 to 15.
Roll chicken in flour. Brown in butter. Remove chicken; stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread Minute rice (right from box) in 1 1/2-quart casserole dish. Pour all but 1/3 cup soup mixture over rice. Stir to moisten. Top with chicken and rest of soup mixture. Bake, covered, at 375° for 30 minutes or until tender. Yield: 4 servings.
Combine dry ingredients. Beat eggs until light. Add buttermilk and mix well. Add dry ingredients. Stir in margarine. Pour 3/4 cup butter on hot iron. Sprinkle with pecans. Makes 7 (8 inch) waffles.
Coat chicken in flour with thyme, pepper and paprika in a paper or plastic bag. Arrange chicken in shallow baking dish. Pour gravy over chicken and bake in a preheated baking oven at 375° for 1 hour. Serve with additional gravy. Serves 6.
Combine all ingredients, except candy. Shape dough into balls using a rounded teaspoonful for each. Roll balls in sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes at 375°. Top each cookie with a candy Kiss or star and press down firmly.
Boil the brown sugar, Karo syrup, margarine and peanuts; remove from heat. Add soda and vanilla. Pour over popcorn. Mix well and spread evenly in shallow pan. Bake at 250° for 1 hour, turning every 15 minutes. Pour on waxed paper and break apart. Keeps for weeks in a covered container.
Break angel food cake into small pieces and put a layer of cake in punch bowl. Mix Cool Whip and sour cream together and add a layer of cake then add a layer of strawberry glaze and sliced strawberries. Continue to add layers until all mixture is used.
Rinse asparagus and cut into small pieces. Mince up the onion and then grate up your cheese. Mix asparagus, onion, Mozzarella, Bisquick and spices together. Pour into greased casserole dish. Beat the eggs and oil together. Pour this over entire casserole and bake at 350° for 40 minutes, uncovered. Serve when still warm.
In a large soup pot, combine the beans, onion, kombu, water and bay leaves. Bring to a boil, turn down heat and simmer for at least one hour. Saute together the garlic, carrots, celery, peppers and spices. Add to soup after the beans are fairly soft. Continue to simmer for 15 more minutes. Add the tomatoes, shoyu, lemon juice and simmer for a final 5 minutes. Adjust seasonings, remove bay leaves if possible and serve with freshly chopped parsley and onions.
Mix margarine, flour and cream cheese. Chill. Roll and cut with biscuit cutter into rounds.
Dissolve yeast in warm milk. Mix remaining ingredients together. Add milk and yeast. Knead on floured surface, making a soft dough. Let rise until double in size. Make into desired size buns and let rise again until double in size. Bake at 350° until golden brown, about 20 to 30 minutes.
Cream margarine, cream cheese and sugar until light and fluffy. Add salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Stir in flour, small amounts, and beat until all ingredients are mixed well. Spoon mixture into greased 10-inch tube pan. Bake at 325° for 1 1/2 hours.
Mix 1 cup flour with yeast in warm water. Cover the top of the container with a plate and keep in a warm place for 10 minutes. In a deep, wide container, sift the flour and pour the mixture of flour and yeast and mix well, adding warm water until it is thoroughly mixed and to a slightly soft consistency.
In a small saucepan, combine margarine, bouillon, curry powder and hot pepper sauce. Cook and stir until margarine melts and bouillon dissolves. In a large bowl, combine popcorn, pretzels and peanuts. Toss with margarine mixture. Makes about 10 cups.
In large skillet, heat oil and butter and cook chicken breasts for 4 minutes, turning once. Transfer to platter. Saute mushrooms, onion and garlic in same skillet for approximately 4 minutes. Add flour; mix well. Slowly stir in broth and wine. Add tarragon, pepper, bay leaves and chicken. Bring to a boil, stirring. Reduce heat. Cover and simmer for 8 to 10 minutes until tender. Serve over pasta, noodles or rice.
Cream together sugar, brown sugar, oleo or butter, eggs and vanilla. Add flour, baking powder, soda and salt. Beat together well the nuts, crushed cornflakes and coconut, then add the mixture. Mix together and drop on greased cookie sheet. Bake at 350° for 15 minutes.
Beat eggs until fluffy. Add sugar, water and then the flour, salt and baking powder sifted together. Pour mixture onto shallow sheet pan. Bake in hot oven. Spread on jelly and roll while warm.
Melt shortening. Add 1 pound brown sugar and 3 eggs and mix well. Combine and add flour, salt and baking powder. Add chocolate chips. Spread into 2 greased, floured sheet cake pans and bake at 350° for 15 minutes.
Mix all ingredients. Spoon in greased 2 1/2-quart casserole. Sprinkle with cheese if desired. Bake, uncovered, at 375° for 40 to 45 minutes or until heated through.
Preheat oven to 375°. Grease pan. Stir all ingredients until blended. Spread in pan and bake 18 to 20 minutes, until golden brown. Put fork holes in top after it cools slightly and cover with the Sweet Icing.
Heat large skillet to very hot. Add ground beef and brown. Pour off any fat. Reduce heat. Add garlic, 1/2 teaspoon salt and pepper. Peel and slice potatoes into 1/4-inch thick slices. Slice onion into rings. In 2 1/2-quart casserole, place 1/2 the potatoes, 1/2 the onion rings, then meat mixture, top with rest of potatoes and onions. Sprinkle with salt, if desired. Pour soup directly from can over all. Cover and bake at 350° for 1 1/2 hours, or until potatoes are done. Garnish with parsley and serve with catsup.
Mix all together and pour into a 2-quart dish and bake at 400° until brown, about 30 to 40 minutes.
Melt chocolate chips. Add oleo and peanut butter. Pour over cereal in a large bowl; stir until all coated. Add powdered sugar; mix or place lid on bowl and shake until coated. Enjoy!
Blend together the liver sausage and cream cheese. Add mayonnaise, dill juice, Worcestershire sauce, garlic powder and mix well. Stir in dill pickle and onion. Chill thoroughly. Serve with crackers or rye bread. Can make spread for sandwiches.
Brown meat and drain. Add other ingredients and simmer for 10 to 15 minutes. Spray casserole dish with pan. Layer flour tortilla shells, meat sauce and cheeses until all used up. Bake at 350° for 30 to 40 minutes.
In a large bowl put together the butter or margarine, brown sugar and granulated sugar. Blend in eggs. Add remaining ingredients. Note: Make sure baking powder and baking soda are blended into flour before adding flour to other ingredients. Drop onto cookie sheet in rounded teaspoons. Bake at 350° for 15 minutes on ungreased cookie sheet. These cookies spread out quite a lot in cooking, so allow lots of room between each one.
Cook bacon. Brown meat and onion. Mix all ingredients and cook in crock-pot 3 to 4 hours or bake at 350° for 30 minutes.
Mix flour, salt and pepper; coat pork chops by putting in a plastic bag with flour mixture and shaking. Heat 1 tablespoon of oil in medium size skillet; add pork chops. Saute for 5 minutes per side. Remove to plate; keep warm. Heat the other tablespoon of oil in skillet. Cook onion and garlic over medium heat for 8 minutes. Add curry powder, potatoes and chicken broth. Cook covered for 12 minutes; reduce heat to low. Stir in sour cream, half and half, salt, pepper and peas. Cook, stirring constantly, about 3 minutes. Return pork to skillet; cook another minute. Serve 4.
Mix all ingredients in blender and blend until thick. If shake is too thick, add 1/8 cup of milk and reblend.
Mix egg, flour, baking powder and sugar, then add peaches, nuts, salt and vanilla. Bake in a greased dish at 350° for about 20 minutes. Can be served with 2 tablespoons of ice cream or whipped cream.
Mix together and roll into small balls. A small piece of hot dog, Vienna sausage or olive can be placed in the center of the ball. Space an inch apart on ungreased cookie sheet. Bake at 450° for 10 minutes.
Melt 1/4 cup butter; spread crushed graham crackers in bottom of a 9 x 12-inch pan. Cover the crumbs with the melted butter. Firm the crumbs in place with hand. Mix eggs, rest of butter and powdered sugar in bowl until creamy; beat at least 15 minutes. Spread half over cracker crumbs. Slice bananas and cover them with rest of mixture. Drain pineapple real good, then sprinkle over bananas until covered well. Then cover with Cool Whip until pan is completely covered. Sprinkle with nuts and cherries. Chill about 3 or 4 hours before serving.
Cut dried beef. Reserve 1/4 cup for topping. Brown remaining beef and onion in drippings and drain. Melt butter; add flour and blend together. Gradually add the milk. Cook slowly, stirring constantly, until sauce thickens. Add cheese and stir until melted. Combine dried beef, onion, macaroni and cheese sauce and pour into a greased 2-quart casserole dish. Top with 1/4 cup dried beef. Bake in 300° oven for 45 minutes.
Leaf lettuce is best for this dish, but head lettuce may be used. Take 1 or 2 bunches of leaf lettuce (depends on the size of the bunch and the number of people to be served). Take leaves apart; remove blemishes and rinse until clean. Tear into pieces. Chop bacon; place in skillet and fry until done; remove bacon from the drippings. Add chopped onion to taste; saute until transparent. Return bacon to skillet and add salt to taste (it takes very little), sugar and vinegar. Heat to boiling. Add the lettuce and lightly stir until lettuce is coated with the seasonings and is slightly wilted. Serve at once. A tablespoon or two of sour cream may be added.
Cream Crisco and sugar well. Add unbeaten eggs and mix well. Add milk and flour alternately. Add flavorings and mix well. Bake in a tube pan at 325° for 1 hour and 15 minutes.
Two teaspoons to 1 cup boiling water will make a delectable cup of tea.
In 8 x 8 baking dish, spread refried beans. Combine sour cream and taco seasoning. Spread over beans. Sprinkle cheese on top, followed by tomatoes, green onions and black olives. Serve with tortilla chips and salsa.
Cut the biscuits into 4 parts and roll them into balls. Mix 1 cup of sugar and cinnamon and roll the balls in this mixture to cover. Melt butter and add brown sugar. Pour a little of the butter mixture on the bottom of a Bundt pan. Add raisins and nuts to cover. Add half of the cinnamon balls, then more of the butter mixture. Layer, ending with the butter mixture. Bake at 350° for 35 to 40 minutes. Place a plate on top of Bundt pan and turn over. Serve hot.
Saute ground chuck, bell pepper and onion. Add chili with beans and diced Ro-Tel. Blend in separate saucepan and heat thoroughly, the nacho cheese soup, cream of mushroom soup (or choice) and evaporated milk. Layer in 2 layers in large oblong (9 x 13-inch) or larger pan: tortillas, meat mixture, soup mixture and grated cheese. Repeat layers. Heat for about 20 minutes at 350°.
Mix corn, squash and egg. Pour in buttered dish. Place cracker crumbs on top of mixture. Dot with butter. Bake on 400° for about 30 minutes or until done in center.
Cream butter and sugar; add eggs and vanilla. Combine dry ingredients; mix well. Drop teaspoonfuls on cookie sheet. Bake at 350° for 8 to 9 minutes; do not overbake.
Brown the hamburger in skillet with onions, green pepper, salt and pepper. Add beef bouillon, A.1. sauce, tomatoes, tomato paste (mixed with same size can of water), tomato sauce and brown sugar. Simmer all ingredients together for 1/2 hour.
Mix and press crushed vanilla wafers and 3/4 cup melted butter in a cake pan and bake 8 minutes at 350°. Cool completely.
Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating after each. Combine flour and baking soda. Combine sour cream and peaches. Add flour to butter mixture alternately with peach mixture. Mix just until blended. Stir in flavorings. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour, or until done. Cool in pans 10 minutes; remove from pans to cool completely. Sprinkle with powdered sugar.
Cook broccoli until tender (cut in pieces). Mix broccoli, mushroom soup, cheese, mayonnaise, eggs, salt and pepper in buttered dish. Bake for 45 minutes at 350° and serve.
Beat butter and add sugar, cocoa, vanilla, salt and enough milk to make rather stiff frosting. Heat on low for about 5 minutes while stirring. Do not boil. Use on cakes or bars.
Place lamb in a shallow roasting pan. Sprinkle with salt and pepper. Roast in a 325° oven for 35 to 40 minutes per pound. Drain crabapples, reserving 3/4 cup syrup. Combine reserved crabapple syrup with brown sugar. Stir to blend. Pour some sugar mixture over lamb 30 to 45 minutes before end of roasting time. Baste lamb frequently with sugar mixture during remainder of cooking period. Garnish with crabapples. Serves 10 to 12.