HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef until browned. Spoon off fat. Meanwhile, toast French bread. Stir soup, ketchup, pickle, mustard and pepper into skillet. Heat to boiling. Reduce heat to low. Heat through. Divide been mixture into loaf. Top with desired toppings.
Season shrimp with salt and pepper; set aside. Melt margarine in skillet; add onions, celery and tomato paste. Cook slowly, uncovered, until onions are wilted. Dissolve cornstarch in water and add to mixture. Add shrimp and cook for 20 minutes; serve over rice. Yield: 8 servings.
Cut up lettuce. Wash spinach; cut off stems and chop. Mix lettuce and spinach together. Combine the sugar and salt. Sprinkle 1/2 of the sugar-salt mixture over the greens. (If desired, set aside some of the bacon and boiled eggs for garnish.) Now, layer the onion, bacon, boiled eggs and peas on top of the greens. Stir the remaining sugar-salt mixture into the mayonnaise and spread evenly over the salad, "sealing off" the top. Refrigerate overnight.
Combine boiling water with red hots in saucepan. Cook and stir over low heat to dissolve. Remove from heat; stir in Jell-O. Blend in applesauce. Pour half of the mixture into 2-quart mold or 8-inch square dish. Chill until firm. Blend softened cream cheese with mayonnaise; add nuts. Spread cheese mixture over chilled mixture. Pour (gently) remaining Jell-O mixture over cheese and chill until firm.
Preheat oven to 350°. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish. Bake for 25 minutes.
Blend the flour, butter and pecans. Press into a 13 x 9 x 2-inch pan. Bake in a preheated oven at 350° for 15 minutes. Beat the cream cheese, sugar and half of Cool Whip until blended. Spread over the cooled crust. Blend together the chocolate and vanilla pudding and milk and pour over the cream cheese layer. Spread the remaining Cool Whip on top. Finely chopped pecans can be sprinkled on top.
Place frozen pie shell on a baking sheet; do not prick. Bake in	a 400° oven for 5 minutes. Remove from oven. Reduce temperature to 325°. Sprinkle cheese in bottom of pie shell; set aside.
Wash and hull strawberries. Place in blender. In separate bowl, combine hot water and sugar, stirring to dissolve sugar. Add lemon juice and pour into blender. Puree until smooth. Pour into plastic cups. Freeze for 1 hour. Remove and break up mixture with a spoon until slushy. Return to freezer for 1 hour. Remove and break up mixture with a spoon until slushy. Return to freezer for another hour or until desired firmness is reached. Break up mixture with a spoon to serve. If slush cups are frozen solid, microwave for 15 to 20 seconds to soften as desired. Serves 6.
Mix all ingredients, except biscuit and cheese. Put beef mixture in an 8-inch pan. Roll out biscuits and cover beef, mixed ingredients. Bake at 375° for 35 minutes, then cover with grated cheese. Makes 4 to 6 servings.
In separate pans, brown meats. Do not cook together. Drain meats in colander, then on paper towel. Drain completely. Cut Velveeta in cubes; combine with meats in pan. Melt cheese; add spices. Blend and spread on rye bread and place in freezer on cookie sheet until set. Broil on lowest rack of oven until brown. Store in Ziploc bags and use as needed. Good for a quick snack after square dancing.
Cook broccoli until tender. In another saucepan, cook the onions in boiling, salted water until tender; drain each. In saucepan, melt 1/8 cup of margarine. Blend in flour, salt and dash of pepper if desired. Add milk. Cook, stirring constantly, until thick and bubbly. Reduce heat; add cream cheese and stir until smooth. Mix the sauce into the vegetables. Turn into a greased casserole and top with shredded cheese. Melt 1/8 cup of margarine and mix with the bread crumbs. Sprinkle on top of the casserole. Bake at 350° until heated through.
Slice eggplants and ampalayas like finger size or lengthwise into 4 to 6 slices. Place lemon grass in bottom of saucepan. Place ampalaya slices and eggplant on top and cook until desired doneness, crisp, tender or soft. When done, add coconut milk, salt or patis (fish sauce). Season as desired.
Mix all ingredients well. Bake in greased casserole at 375° until lightly brown.
Mix cornstarch, sugar, salt and pepper. Slowly blend in liquid and vinegar. Bring to boil over medium heat. Boil 1 minute. Add beets and heat.
Place fruit in a large bowl in order: peaches, pineapple, strawberries and bananas. Mix dry pudding and Tang and gently fold with fruit. Let stand several hours before serving. Serves 4 to 6.
Mix the first 9 items and then add pumpkin, raisins and nuts. Bake in 4 greased 1-pound coffee cans at 325° for 1 hour and 15 minutes. Cool and remove from cans.
Cream butter; set aside. Mix flour, sugar, cocoa, soda and salt. Add sour cream, eggs, and vanilla to butter. Blend on low. Add flour mixture. Blend on low, then beat 3 minutes at medium. Pour into greased and floured 9-inch round cake pans. Bake at 350° for 35 to 40 minutes. Do not overcook. Cool and ice. Serves 12 to 15.
Beat egg whites until stiff. In another mixing bowl, cream butter and cream cheese, both at room temperature. Should look fluffy. Add sugar one cup at a time and beat well after each. Add egg yolks and beat well. Add flour, 1 cup at a time, and beat well. Add vanilla and 1/2 teaspoon almond. Fold in egg whites. Bake in a Bundt pan at 325° for 1 hour and 15 minutes or bake in smaller pans at 325° for about 50 minutes. Bake until done; take out of pan immediately!
Cut biscuits in half and make balls. Place sugar and cinnamon in a Baggie. Mix well. Drag balls in mix to coat. Place in fluted pan; fill pan. Pour melted butter over biscuits, then sprinkle the remainder of sugar and cinnamon over top. Bake at 350° for 1 hour. Allow to cool. Turn over on plate and walk past and pull off a piece. Enjoy!
Mix butter, confectioners sugar, egg, vanilla and almond extract. Add rest of ingredients. Chill 2 hours. Divide dough in half; shape and place in lightly greased baking sheet. Bake at 375° for 7 to 8 minutes or until light and puffy.
Heat oven to 350°. Grease and flour pan, 13 x 9 x 2-inch or 2 round layer pans, 8 or 9 x 1 1/2-inch. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).
Cream shortening and sugar until fluffy. Beat egg whites until stiff, but not dry. Add egg yolks 1 at a time to shortening and sugar, beating thoroughly after each one added. Sift dry ingredients together and add alternately with milk and vanilla to creamed mixture, beating until smooth after each addition. Fold in stiffly beaten egg whites. Pour into pans (greased) and bake at 350° for 25 minutes or until toothpick inserted comes out clean.
Peel potatoes; cook in boiling water until done. Mash in liquid. Remove two cups and heat until warm. Add yeast to 1/4 cup of potato mixture. To remaining 1 3/4 cups potatoes, add shortening, sugar and salt. Add yeast mixture and 1/2 cup flour. Beat. Gradually add remaining flour.
Pour boiling water over rice and herbs. Simmer, covered, for 15 minutes. Place in a 2-quart casserole. Add soup, mushrooms with liquid, water and seasonings. Mix and let stand. Saute the onions in the 3 tablespoons oil until glossy. Add to casserole with the oil. Brown the meat and add to casserole. Mix all together. Cover with foil; refrigerate. When ready to bake, keep it covered and bake for 2 hours at 325°.
Put cranberries, sugar and salt in blender with enough orange juice to engage blender. Combine with marshmallows and chill overnight. Add remaining ingredients and fold in whipped cream. Garnish with clusters of green grapes and fresh cranberries, if desired.
Cook in crock-pot. Cut steak into serving pieces. Season flour. Dredge steak in flour. Place onions in crock-pot; add meat. Top with carrots and celery; cover with sauce. Cover and cook on low 8 to 10 hours, or on high for 3 to 5 hours.
Mix all together. Mix dry ingredients, then add other ingredients and mix well. Bake in greased and floured 1 pound coffee cans. Fill cans a little over half full. Bake 1 hour at 350°. Makes 4 cans.
Brown beef with onion and blend soup with milk. Layer ingredients in 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes until done.
Cream shortening and sugar thoroughly; add eggs, pumpkin and water. Sift together flour, baking powder, salt, soda and spices. Add to the pumpkin mixture. Stir in nuts and raisins or dates. Pour into two 2-quart, greased loaf pans. Bake at 350° for 1 hour. For best flavor, bake the day before serving.
Boil the water, salt and vinegar in small pot. Meanwhile, place cucumbers, pickling spice, dill, garlic clove and mustard seed in sealable glass jar. Once liquids are boiled, place into jar and seal tightly. Let sit until cool. Once cooled, place in refrigerator for 1 to 2 weeks or until desired crunch.
Combine first 6 ingredients and rub the mixture on the surface and in the cavity of the duckling. Marinate for 30 minutes. Steam the duckling over high heat for 2 hours or until soft. Remove. While the duckling is still hot, rub it with 1 tablespoon soy sauce.
Use canned broth or a favorite canned soup as a base. Add meat and vegetables from previous meals. Simmer until heated. Add pasta or rice if desired. Serve with salad and bread. Delicious!
Pour sugar into bowl. Melt butter and chocolate. Add to sugar and rest of ingredients. Pat into greased pan. Cool for 10 minutes.
Preheat oven to 350°. In 9 x 12-inch pan melt butter. Sprinkle crumbs evenly over butter. Top evenly with coconut, then sweetened condensed milk. Bake 25 minutes or until lightly brown. In small saucepan melt chocolate chips and peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill thoroughly; cut into small squares. Garnish with nuts while hot, if desired. Store loosely at room temperature.
Blend in ice cream with milk lightly. Add pudding mix. Beat for 1 minute or until mixed. Pour into pie shell. Freeze for 1 hour or longer.
Make a white sauce. Put in broiler until browned at 350°, 10 to 15 minutes.
Sift well together flour, salt and baking powder. Rub in shortening as lightly as possible with fingers, working just until well blended. Then mix to a very soft dough with milk. Mix with spoon or hand. Turn the dough onto a well-floured board and roll out or pat 3/4-inch thick. Cut biscuits and lay on baking pan not touching. Bake in a quick oven (400°) for 12 to 14 minutes.
Measure oatmeal, nuts, peanut butter and vanilla; set aside. Combine sugar, margarine, milk and cocoa in saucepan. Bring to a rolling boil. Remove from heat and add first ingredients. Mix quickly. Drop by teaspoon on waxed paper. Cool. Yields 4 dozen.
Mix Jell-O, 1 cup boiling water, drained can of pineapple, sugar and lemon juice. Add Eagle Brand milk. Mix in small carton of Cool Whip. Chill overnight.
Wash and dry chicken. Mix preserves, dressing and soup mix in a bowl thoroughly. Place chicken in a greased baking dish. Pour the sauce over chicken. Bake in a 350° oven for 40-50 minutes or until chicken is tender. Serve with rice.
Fry hamburger and drain. Mix soup, hamburger and 1 cup milk together. Spread mixture in bottom of casserole dish. Spread Tater Tots over top of mixture. Bake in 350° oven until Tater Tots are done.
Mix all ingredients together with mixer on low speed until smooth. Pour into aluminum ice tray and freeze, stirring once or twice during freezing. After frozen, sherbet can be put into another container.
Grease pizza pan well. Slice cookie roll. Place slices close in pan to cover, spreading to make the crust. Bake according to directions. Cool.
In a plastic bag combine lemon juice, oil, garlic and bouillon. Add chicken (I like to cut my chicken into strips). Marinate in refrigerator 4 hours or overnight. Remove chicken from marinade; grill, broil or quick-fry basting with marinade. Slice into strips after cooking if marinated whole. Place chicken strips on warmed tortillas. Top with cheese. Garnish as desired. Fold and serve immediately.
In a crock-pot put pork ribs, sauerkraut, potatoes and carrots. Cook on high for a couple of hours, then turn down to low and cook the rest of the day. If company drops in, just add more potatoes and carrots.
Let cream cheese soften at room temperature. Shred beef with food processor. Add onion, Accent and Worcestershire sauce to cream cheese. Add 2/3 of the dried beef. Shape into 2 or 3 balls and roll in the other 1/3 of the shredded dried beef.
Melt 6 tablespoons butter. Add flour, blending well. Pour milk in gradually, blending well. Bring to a boil. Add cheese and remove from heat, but keep warm. Melt remaining butter in another pan. Add celery, green pepper, onion and carrots, all of which have been finely chopped or grated. Cook until transparent, then pass these through a sieve. Add chicken stock and mix well. Combine two mixtures and season with hot pepper sauce and salt. Do not boil.
Brown onions and hamburger. Add other ingredients; simmer. Can add beans, if desired.
Melt chocolate. Set aside. Whip the cream cheese; add vanilla, Kahlua, 3/4 cup sugar and egg yolks. Blend in chocolate.
Combine all ingredients in a mixer until well blended. Chill dough. Roll in small balls. Roll in powdered sugar. Bake at 350° on ungreased cookie sheet for 10 to 12 minutes.
Cut angel food cake into bite size pieces. Pour into large bowl. Mix glaze and Cool Whip well, then pour onto cake and mix well. Chill for 1 hour.
Melt chocolate with shortening, using a double boiler. Remove from heat, but keep over warm water. Drop pretzels, one at a time, into chocolate mixture. Lift out with fork, tapping off the excess. Place pretzels on wire rack over waxed paper to catch drips. Allow to dry.
Preheat oven to 375°. Mix the first 4 ingredients in a 1 1/2-quart bowl. Mix well. Beat in with a fork one at a time the eggs. Mix remaining ingredients in. Pour into a 9-inch pie pan lined with unbaked pastry. Bake in center of oven until firm (or about 50 minutes). Cool before serving.
Mix pretzels, 1 tablespoon sugar and margarine together and spread evenly in bottom of 9 x 9-inch pan which has been sprayed with vegetable oil cooking spray. Bake at 400° for 8 to 10 minutes. Let cool completely.
Simmer raisins in 1 cup water. Save 4 tablespoons of water. Melt butter. Add sugar and 4 tablespoons raisin water; blend. Stir in flour, soda and spices. Add eggs and beat well. Add drained raisins. Pour into 13 x 9-inch pan, sprayed with Pam. Bake at 350° for 30 minutes.
Put ingredients in a bowl and mix with spoon. Put in a greased 9 x 13-inch pan. Melt 1/4 cup butter and 2 cups corn flakes. Sprinkle over the top. Bake at 350° for 45 minutes.
While mixing other ingredients, soak 1 cup of 100% bran in 1 cup of boiling water. Mix sugar, oil, eggs and buttermilk. Sift flour, salt and baking soda together and add to the buttermilk mixture. Add to this the soaked bran, 2 cups Kellogg's All-Bran and the raisins. Bake in well-greased and floured muffin tin. Bake at 400° for 15 to 20 minutes. Batter will keep 3 weeks in refrigerator. Fill tins about 3/4 full. Makes 36 muffins.
Put everything into casserole dish or pan that has tight-fitting cover. Bake at 325° for at least 1 1/2 hours. (May cook longer and it improves rather than spoils the dish.) Serve over buttered noodles or rice.
Let butter get very soft; mix with sugar. Add flour and coconut. Mix with hands and form into 2 rolls. Wrap with plastic; put in refrigerator to harden.
Add to cans of water or crushed ice to the first 3 ingredients, mix well. Add all ingredients except sherbet and stir together. Then add sherbet and stir again.
Cream sugar and eggs. Add syrup, nuts, salt and vanilla. Place in unbaked pie shell and bake for 50 minutes at 325°.
First, blend the first 3 ingredients and set aside. Next, combine the egg, oil and milk in a bowl and beat until thoroughly blended. Beat in the dry ingredients until batter is smooth. Cover and set aside while preparing onions. Can use to fry shrimp, also.
Blend together sugar, catsup, salt, paprika, celery seed and grated onion. Add vinegar and salad oil alternately in small amounts and beat well.
Sift all dry ingredients together. Beat egg, water, sugar substitute, oil and vanilla. Stir into dry ingredients. Divide batter evenly into 8 fluted paper baking cups placed in muffin tin. Set muffin pan in shallow pan of water and cover with inverted cake pan. Bake in preheated 350° oven for 20 minutes. Remove pan cover and bake an additional 5 minutes. Yields 8.
Trim crusts off 12 slices bread. From center of each slice cut doughnut and holes with cutter. Break remainder of bread in bottom of greased 13 x 9 x 2-inch baking dish. Cover bread with 10 slices of sharp process cheese. Next layer add thinly sliced water chestnuts. Next add package of broccoli, cooked and drained. Add ham. Arrange bread doughnuts and holes on top. Combine eggs, milk, onions, salt and mustard. Pour over mixture. Cover and refrigerate 6 to 12 hours. Bake, uncovered, 55 minutes at 325°. Let stand 10 minutes before cutting. Fill doughnut holes with sprig of parsley.
Dissolve jello in boiling water. Stir in 7-Up. Chill until partly set. Drain pineapple, saving juice. Fold pineapple, marshmallows and bananas into jello mixture. Chill until firm. Add topping and chill overnight.
Cover frypan lightly with olive oil. Toast cubed bread in frypan, tossing in oil to coat. Toast evenly. Set aside when done. Dust large bowl with garlic clove (rub garlic cut in half all around inside bowl). Add romaine lettuce; tear into smaller pieces. Pour oil (about 1/2 cup) over lettuce. Season with salt and pepper; toss to coat evenly. Make a well in lettuce in bowl. Add 1 raw egg and juice of 1/2 lemon. Toss until all lettuce is evenly coated with a milky look. Add about 3/4 cup Kraft Parmesan cheese; toss evenly again. Add toasted bread; toss and serve immediately.
Dip cookies in milk. Layer cookies in a casserole or pan. Cover with Cool Whip. Alternate cookies and Cool Whip. Crumble 2 cookies on top. Refrigerate overnight. Prep time: 10 minutes.
In a 2-quart glass measuring cup, stir together white sugar and Karo syrup. Microwave on High for 4 minutes. Remove and add peanuts; stir well. Microwave on High for 4 minutes. Add butter and vanilla. Stir well and microwave on High for 1 1/2 to 2 minutes. Add baking soda. Stir gently until light and foamy. Pour mixture at once into buttered cookie sheet. Cool for 1/2 hour to 1 hour. Break into pieces.
Seed pumpkin, then pare off skin. Cut into 1-inch pieces. Put in saucepan; cover with water and bring to a boil. Simmer until tender. Strain and puree. Put back in pan. Reserve 1/4 cup of milk, then add remaining milk and water to pan. Bring to a simmer. Mix flour with reserved milk; stir into pan. Continue to simmer over low heat for 15 to 20 minutes. Blend in butter and season. Serve with a bit of sugar on top.
Cream together Crisco and brown sugar; add egg. Add dry mixture, oats, flour, salt and cinnamon. Alternate with milk mixture of soda, milk and vanilla. Add chopped pecans and raisins. Drop by teaspoon full on cookie sheet. Bake at 350° for 10 to 15 minutes.
Take meat from package and rinse well. Barely cover brisket with hot water. Add onions and seasonings, cover and simmer about 1 hour per pound or until tender. Remove meat from liquid, add potatoes and carrots, cover, bring to a boil and cook 10 minutes. Add cabbage and cook 20 minutes more. Glaze cooked meat top with mustard and brown sugar. Put in oven and bake at 350 degrees for 15-20 minutes. Don't skip this step. It dries the meat out.
Fry bacon until crisp; set aside. Pour off all but 3 tablespoons of bacon grease. Saute onions. Combine potatoes and water; cook 15 minutes or until potatoes feel tender. Blend in soup, half of bacon pieces, milk, salt and pepper. Heat, but do not boil.
Mix all ingredients. Put in greased pie pan and bake at 350° for 25 to 30 minutes.
Put water, vinegar, sugar, salt and pickling spices into a pan and boil for 3 minutes. Put remaining ingredients into jar and then add boiled water mixture. Close jars and place jars into water bath. Boil until green pepper changes color.
Shred the cabbage fine. Cook in as little water as possible until tender, 5 to 10 minutes. Drain, then add the other ingredients; mix together. Heat thoroughly on low heat.
Saute mushrooms until crisp and brown. Butter cooked beans and add mushrooms. Season.
Roll refrigerated rolls into buttered 9 x 13 pan. Press seams tight. Cook and drain sausage. Sprinkle sausage on crescent rolls. Sprinkle cheese over the sausage. Mix eggs, milk, salt and pepper. Pour over top and bake at 325° to 350° for 20 minutes until crust is golden. Let sit to settle before cutting.
Place franks in buns. Mix remaining ingredients well. Top each frank with 2 tablespoons of sauce. Place prepared buns in 18 x 8 x 2-inch glass baking dish. Sprinkle each with shredded Mozzarella cheese. Cover with waxed paper. Microwave 3 minutes on High or until cheese melts.
Long ago when winter was long and cold my Great-Granddad made Snow Cream. Mix milk, sugar and vanilla until desired sweetness. Add fluffy white snow. Stir quickly until blended and thick.
Mix the first 3 ingredients with fork and spread in a 9 x 13-inch greased pan. For filling, combine pumpkin, eggs, sugars, cinnamon and milk. Mix well and spread over first layer. Third layer is dry cake mix, stick of oleo, 1/4 cup sugar and nuts. Mix and crumble on top of cake. Bake at 350° for 55 minutes.
Preheat oven to 350°. In a 2 1/2-quart ovenproof skillet or flameproof casserole, cook bacon, beef and onion over medium-high heat on top of the stove, stirring occasionally, until bacon is crisp and beef is browned, about 5 to 7 minutes. Drain off excess fat. Stir in barbecue sauce, mustard and Worcestershire sauce until well blended. Add baked beans, pinto beans and mustard greens, Swiss chard or spinach. Stir gently to mix. Bake, uncovered, for 35 to 45 minutes, or until very hot in center and bubbly. Remove from oven and serve. Serves 6.
Melt butter in a 9 x 13-inch Pyrex pan. Tear bread in small pieces and sprinkle over butter. Sprinkle sausage over bread. Then sprinkle cheese. Beat eggs and add other ingredients; pour over cheese. Chill for 8 hours or overnight. Bake at 350° for 40 to 50 minutes.
Cream sugar and butter. Add eggs, one at a time. Add flour alternately with cream, ending with flour. Bake in preheated oven at 325° for 1 1/2 hours.
Roast turkey according to package directions. Prepare rice according to package directions. Stir in spinach and ham. Place in buttered 1 1/2-quart casserole. Bake alongside turkey last 45 minutes of roasting time. Slice turkey and serve with Florentine rice. Yields 8 servings.
Remove all the brown from the angel food cake and pinch into bite-sized pieces. Set aside. Dissolve gelatine in 4 tablespoons cold water. Add 1 cup boiling water, pineapple juice, sugar, salt and lemon juice. Refrigerate until mixture is partly congealed. Whip two packages of Dream Whip according to package directions. Fold into gelatine mixture.
Combine the cherries, oranges and grapes. Add the fruit cocktail. Mix with peach pie filling. Refrigerate. Just before serving, add the bananas. Put in your favorite pedestal or clear glass bowl.
Melt butter in a 2 1/2 to 3-quart casserole. Add consomme, onion soup and seasoning from wild rice package. Add rice and mushrooms. Stir. Bake, uncovered, in a 325° oven. Serves 12 to 14.
In roasting pan, heat oil and butter. Add flour and stir until light brown. Add cup of liquid slowly, stirring to make gravy. Meanwhile, have potatoes, carrots and onion sliced rather thin. Mix with salt, pepper, Italian seasoning and the condensed onion soup. Put potato mixture in gravy and place cut up chicken on top. Cook about 1 hour at 350°. Yields about 6 servings.
Preheat oven to 350° (180° C). Heat butter in large ovenproof casserole or skillet over medium heat. Add quail and sear birds about 6 to 8 minutes, browning on all sides. Add onions and garlic. Cook another 2 minutes. Pour in cognac and flambe or cook 2 minutes over high heat to evaporate alcohol. Add wine and bring to boil. Add all seasonings. Stir in gravy. Cover and cook 30 minutes in oven. Serves 4.