HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add onions and garlic. Fry up your ground round meat with onion and garlic. Drain off excess grease, then add your 4 Star chili. Break it up and stir it in. Then add your chili beans. This may be real thick so you may need to add water for it to be thinner. Then add your chili powder, 1 to 2 tablespoons depending on how hot you want it to be. Cook for about 10 minutes. Then add your Velveeta cheese. Let it melt, stirring it in. Serve with corn bread sticks or crush up crackers in chili and serve.
Combine cream, chocolate chips and butter in saucepan. Heat over low heat until hot, not boiling. Remove and stir until smooth. Stir in vanilla and Amaretto. Great as fondue sauce to serve with fruit or a topping for ice cream.
Heat and saute onion, celery and green pepper in oil. Add chopped tomatoes and spaghetti. Add remaining ingredients and any other spices you like. Stir well. Cover and cook over low flame about 30 minutes. Add water as necessary until spaghetti is al dente. Serve with grated cheese, Italian bread and a salad.
Grate beets. Add horseradish (a little at a time), vinegar, salt and sugar to taste. Mix well.
Cream butter and sugars. Add eggs and beat well; mix in remaining ingredients. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° about 10 to 12 minutes.
Dissolve gelatine in cold water. Add hot water, sugar, salt, lemon juice and pineapple and place in refrigerator for 45 minutes. Take out and mix with 1 Cool Whip. Break cake in bite size pieces and add to mixture. Place in container lined with Saran Wrap and refrigerate for 24 hours. When ready to serve, turn over on plate and frost with the second Cool Whip.
Cook in little oil, celery, onion and hamburg, then add chicken and rice soup, mushroom soup, water, soy sauce and rice. Cook in greased casserole 1 hour at 350°.
Combine Cool Whip and Eagle Brand milk. Add cherry pie filling, pineapple, oranges, marshmallows and coconut. Refrigerate and serve.
Mix all the ingredients. Cut out center of round rye bread and fill with dip. Cut the center portion in pieces and serve with dip.
Melt butter in oven in baking dish. Mix cheese, flour, salt and pepper. Cut potatoes in wedges and coat with cheese mixture. Put in dish with melted butter. Bake at 350° for 1 hour. Turn over after first 30 minutes.
Make pudding in large bowl according to the directions on the box. Fold in Cool Whip. In a 13 x 9 x 2-inch pan, layer graham crackers to cover bottom of pan, then a layer of pudding, layer of graham crackers, layer of pudding and layer of graham crackers.
Place in 1-quart casserole. Top with pecans. Bake at 325° for 1 hour. Serve warm, plain or whipped cream. Serves 6 to 8.
Beat until light and fluffy the sugar, shortening and eggs. Add vanilla. Mix thoroughly the buttermilk and soda, then add alternately with flour to mixture. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. Chop berries in blender. In small bowl combine berries, oats, sugar and orange extract. Set aside. In large bowl, combine flour, baking powder, baking soda and allspice. Combine eggs, milk and oil; add to dry mixture, then add cranberry mixture. Stir until moist. Pour into 2 (9 1/4 x 5 1/4 x 3-inch) bread pans. Bake 1 hour and 15 minutes. Let cool 15 minutes, then remove from pans.
Combine water, butter, soda and raisins in a large bowl and let stand about 1 hour.
Rinse chicken and pat dry. Season with salt and pepper. In a large frying pan, heat olive oil. Add chicken and cook turning after 5 minutes or until lightly browned on both sides. Add onion to pan and cook for a couple of minutes or until softened. Add garlic and cook for about 30 seconds. Add wine, tomatoes and oregano. Bring to a boil and reduce heat to medium-low. Cover and simmer 30 minutes. Season with additional salt and pepper; sprinkle with parsley and serve with your favorite pasta.
Melt margarine. Saute pepper, celery and onion until tender. Fold in turkey, noodles, pimento, mushroom soup and milk. Mix bread crumbs, Parmesan and Cheddar.
Add taco seasoning, water and sliced olives to cooked meat. Simmer for 3 minutes. Separate dough; press into ungreased pie pan to form crust. Sprinkle 1 cup crushed corn chips on crust. Spoon on seasoned meat. Spread on sour cream. Add cheese and remaining chips. Bake at 375° for 15 to 20 minutes.
In a large bowl, combine all the ingredients and mix well. Pour into greased muffin tins. Bake at 350 degrees for 20 minutes. Yield: 12 muffins.
Mix first 4 ingredients together and put in refrigerator. Crumble cookies and stir in a couple of hours before eating. Double everything except cookies for a large batch.
Lay graham crackers on well-greased 11 x 15-inch cookie sheet. Boil the margarine and sugar 2 minutes only. Add nuts and pour over crackers. Bake 10 minutes at 350°. Do not overbake. Break into serving size.
Cream together, butter, Blue cheese and mustard. Refrigerate for at least 1 hour to let the flavors mingle. Spread on cooked steak, hamburgers or hamburger buns.
Boil first 4 ingredients together for five minutes, then remove spices. Add remaining ingredients. Chill and serve.
Dissolve yeast in warm water. Work shortening and sugar well into the flour. Add yeast mix and milk; mix well. Put out on dough board and work well. Roll out; cut with large biscuit cutter. Brush with butter. Fold in half. Put in pan. Brush butter on top. Put damp towel over them. Put in refrigerator overnight. Set out. Let rise. Bake at 400° about 15 minutes.
Preheat oven to 350°. Cream together sugar and shortening. Add egg and beat well. Add flour, milk and vanilla; mixing after each addition. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut with a floured cookie cutter. Sprinkle with sugar. Bake on lightly greased cookie sheet in oven for 15 minutes.
Preheat the blender. Put the butter on medium heat. Beat the yolks. When the butter just starts to sizzle, pour it slowly into the beaten yolks (while beating) through the barely open top of the blender. Add lemon juice. Add salt and white pepper to taste.
In a saucepan over medium heat, cook asparagus in boiling salted water until tender, about 8 minutes. Meanwhile, in a skillet, brown bread crumbs in butter. Drain asparagus; place in a serving dish. Sprinkle with crumbs, cheese and pimentos.
Combine sugar, mustard, salt and vinegar and heat to boiling. Pour over well beaten egg yolks, stirring constantly. Cook until	thickened, beating with rotary egg beater. Add butter. Just before serving, add 1/2 cup heavy cream, whipped, or thin cream or milk. Do not dilute vinegar. Makes 1 1/2 cups.
Preheat oven to 350°. In heavy saucepan, combine 1 1/3 cups sugar and cornstarch. Add ReaLemon. In small bowl, beat egg yolks. Add to ReaLemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add margarine. Stir until melted. Pour into baked pie shell. In small mixer bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add remaining 1/3 cup sugar. Beat until stiff, but not dry. Spread on pie; seal edges. Bake 12 to 15 minutes until golden brown. Cool. Chill before serving.
Mix together flour, sugar, salt and soda. Beat eggs; add bananas, oil, undrained pineapple and vanilla. Add to dry ingredients. Fold together; do not beat. Pour into a greased and floured tube or Bundt pan. Bake at 350° for 50 to 60 minutes. Cool 15 minutes in pan. Remove and cool on rack.
Saute onions and paprika in shortening slowly for 10 minutes. Add disjointed chicken. Cover pan and simmer until golden brown. Add broth; cook until tender, 1 to 1 1/2 hours. Add water, if needed. Blend flour, seasonings and sour cream 5 minutes before chicken is done. Stir into mixture slowly. Serve with noodles or dumplings.
Combine the first 4 ingredients thoroughly; divide in half (to be layered later) and set aside. Gently blend the cheeses together; divide in half (to be layered later) and set aside. Divide hash browns in half now (to be layered later). Mix together cornflakes and margarine thoroughly. Layer 1/2 the hash browns into a 9 x 13-inch cake pan. Pour 1/2 the milk and soup mixture evenly over first layer; follow with 1/2 the cheese blend, then repeat: potatoes, soup and cheese. Sprinkle cornflake mixture evenly over top. Bake at 350° for 30 to 40 minutes.
Sift first 3 ingredients together, then add remaining ingredients. Bake in 350° oven for 35 minutes.
Have the retailer remove the backbone (for easier carving) and tie roast. Season meat with salt and pepper. Place roast, fat side up, on rack in open roasting pan. Insert roast meat thermometer so bulb is centered in the thickest part, making sure bulb does not rest in fat or on bone. Do not add water. Do not cover.
Mix milk, salt, mustard and eggs and pour over other ingredients tossing lightly. Pour into greased 9 x 13-inch pan. Refrigerate 12 hours. Bake 35 minutes at 350 degrees.
Melt butter. Sauce onions and parsley. Blend in flour, whipping cream and cheese. Stir until cheese is melted. Fold in crabmeat (if too thin, add a little flour). Serve hot with crackers.
Bake cake as directed. Cool and crumble half in bottom of punch bowl. Add 1 box of pudding mixed with 3 cups of milk as directed on box. (Mix one box at a time or it may get too thick.) Add pudding to cake crumbs; then add 1/2 can of fruit cocktail with juice and 1/2 can of cherries (mainly around the edges, so it will show). Add 1/2 of the 8 ounces Cool Whip. Sprinkle with coconut and nuts, if desired. Repeat all layers. Leave enough cherries to put on top of Cool Whip.
In large bowl, mix 3 eggs, beaten, into 36 ounces Ricotta cheese and refrigerate until ready to assemble. About 1 hour before assembling, cook lasagne noodles; drain and cool in cold water. Dry on paper towels.
Sift dry ingredients together. Cream butter, oil and sugar. Add eggs, one at a time. Blend well after each. Add dry ingredients alternately with milk. Pour into greased, floured 10-inch tube pan. Start in cold oven. Bake at 350° for 75 minutes.
In frying pan, brown ground beef, diced onion and chopped green peppers. In medium saucepan, heat soup with milk. Mix all ingredients together in casserole dish and bake at 300° for 30 minutes. Preparation time: 25 minutes.
Melt shortening with oleo, cocoa and water in pan. Bring to a boil and stir. Sift sugar and flour in large bowl. Pour liquid mixture over flour mixture and beat until smooth. Add rest of ingredients and mix well. Grease and flour pan. Bake at 400° for 35 to 40 minutes. It's best to use a jelly roll pan. When you take the cake out of the oven, having icing ready to pour on the hot cake.
Combine first 6 ingredients together. Stir up. Melt butter and mix with corn flakes. Sprinkle over top. Put in a 9 x 13-inch pan. Cook at 375° for 1 hour and 15 minutes.
Melt margarine, then add the cheese. Mix well. Then add the rest of the ingredients, Rice Krispies last. Roll into small balls and flatten. Bake on ungreased cookie sheet for 15 minutes in 350° oven.
Cut chicken into strips. Sprinkle with salt, pepper and paprika. Heat oil and fry chicken for 2 minutes. Add onion, pepper and garlic; cook until tender, about 4 minutes. Drain tomatoes, reserving liquid. Add broth to equal 1 cup. Add chicken broth to tomato liquid to make 1 1/2 cups. Add liquid to skillet; bring to boil. Stir in rice and reserved tomatoes. Cover and remove from heat. Let stand until liquid is absorbed. Sprinkle with cheese.
Combine ingredients, except catsup, barbecue sauce and water. Make into small balls and brown in hot fat. Remove meatballs from pan to baking dish. In small bowl, combine the catsup, barbecue sauce and water. Pour mixture over meatballs. Bake, covered, at 350° for 1 1/2 hours. Delicious served over rice.
Brown hamburger, bacon, and onions. Add and mix other ingredients. Bake in a casserole dish at 350° for 1 hour.
Place sugar, corn syrup and water in heavy saucepan. Over medium heat, cook to hard ball stage (248°). Remove from heat and let stand until temperature drops to 220°, without stirring.
Mix the beans and onion in a 3-quart casserole. Combine other ingredients and mix with beans. Place bacon on top. Bake at 350° for 1 hour.
Cook broccoli; drain. Place in casserole. Combine soup, eggs, cheese, onion and mayonnaise. Pour over broccoli. Sprinkle with stuffing mix; dot with butter. Bake at 350° for 25 to 30 minutes.
Combine sugar, eggs, butter and vanilla. Add salt, soda and flour; blend. Add nuts. Shape into rolls and freeze until ready to bake. Make each roll about as big around as a half dollar. Slice thin to bake.
In an 8-quart soup pot, combine and simmer for 2 to 3 hours barley, lima beans, cabbage, tomatoes, onions, celery and water. After simmering 2 to 3 hours, add carrots, 1/2 dozen live crabs and seasoning. Return soup to a boil and simmer 1 to 2 hours. Chop bacon, cook and drain (reserving 2 tablespoons grease); simmer about 30 to 60 minutes. In small frypan, make a roux with the 2 tablespoons of bacon grease and 5 or 6 tablespoons flour. After roux or paste has cooked 1 to 2 minutes, stirring constantly over medium-low heat, begin to add liquid from the soup to form a gravy liquid, then add to soup pot. Stir and cook over low heat for 30 minutes. Let the soup stand for at least 30 minutes (60 is better). Taste and adjust seasonings, Old Bay and salt. Soup is served with a 1/2 crab in each bowl with crusty bread. (I like pumpernickel.)
Mix cornmeal, baking powder and salt thoroughly and add jalapeno peppers, bell pepper and onions. Mix peppers in meal to separate and distribute evenly in mixture, then stir in peppers and onions. Add corn, sour cream, eggs and cooking oil; stir until smooth.
Combine the sugar, cocoa and flour. Add the milk. Cook in a deep skillet, stirring constantly, until thickened.
Fry bacon and onions. Cook until onions are soft. Put in large pot. Add potatoes and clam juice. Cook until potatoes are soft. (If juice doesn't cover potatoes, add some water.) When potatoes are cooked, add milk, clams and salt and pepper to taste. Cook until hot (do not boil). If a thicker chowder is wanted, make paste of melted butter and flour. Add to chowder. Serves 8 to 10.
Mix and beat Bisquick, milk and cheeses for 30 seconds. Drop by heaping teaspoonfuls on greased cookie sheet. Bake about 11 minutes at 450°. Mix butter, garlic powder and parsley together and brush over top of biscuits.
Preheat oven to 300°. Butter an 8-inch spring-form pan. In heavy saucepan over low heat, melt chocolate with vanilla and coffee (and brandy). Add butter, sugar and almonds; heat mixture until butter melts. Remove pan from the heat. Beat egg yolks and stir into chocolate mixture. Whip egg whites just until stiff and fold into chocolate mixture. Turn batter into pan and bake in the middle of the oven for 45 minutes. The cake will have some cracks in the top and a tester won't come out clean. Cool completely on a rack and remove the side of the pan.
Crack the eggs into a mixing bowl. Beat until well mixed. Add chocolate flavored milk. Beat until well mixed. Pour egg mixture into a pie plate. Put half of the butter in a skillet. Put it on a burner. Turn the burner to medium-high heat. Dip one slice of bread into egg mixture. Turn bread over to coat the other side. Put on skillet. Repeat with another slice of bread. Cook until bottoms are brown. To see, lift bread with turner to see underneath. Remove bread with turner. Put leftover butter in skillet. Repeat steps 3 and 4. Turn off burner. Remove the skillet. Sprinkle with powdered sugar. Top with filling or syrup which is optional. Serves two people.
Pound salt, pepper and flour into cutlet; brown in butter. Add remaining ingredients. Simmer for about 1 hour, all liquid should be gone or just a small amount left to pour over rice if wanted. Can also use chicken or turkey.
Melt margarine and mix with flour and pecans. Spread on bottom of pan or dish. Bake until brown and chill.
Mix first 3 ingredients and boil for 6 minutes. Mix marshmallow cream and peanut butter and vanilla. Whip with spoon. Pour in buttered pan.
Heat sugar, vinegar, mustard seed, celery seed and salt. Pour over cabbage, onions and peppers. Mix well and let stand.
Melt margarine in 8 x 12-inch dish. Mix milk, flour, baking powder and sugar. Add to melted margarine. Do not stir. Spread sliced peaches on top (do not stir). Bake at 375° for about 40 minutes or until brown on top.
Make dough; roll thin. Spread on sausage (which is at room temperature). Roll up like a jelly roll and chill. Slice thin and bake in moderate oven at 350° until cookies are light brown.
Cook together into fine thick sauce. Cool. Then add 1 cup finely chopped Velveeta cheese and 5 or 6 finely cut marshmallows (or just some miniature marshmallows). Add 1 cup pineapple. Add nuts to suit your taste.
Combine corn, soup, rice and cooked onion. Stir in sour cream. Grease a 9 x 12-inch Pyrex dish and put all of the ingredients into dish. Cook in a 350° oven for 15 minutes. Sprinkle cheese over the casserole and bake for 15 more minutes.
Place cauliflower in casserole dish. Add water and cover with lid or plastic wrap. Microwave on High for 8 to 9 minutes or until tender-crisp.
Mix eggs, sugar, salt, vanilla, cinnamon and nutmeg together. Mix remaining ingredients together. Lightly butter 2 quart baking dish. Add egg and sugar mixture. Add milk mixture slowly stirring lightly. Dot with 2 tablespoons butter or margarine. Set in deep pan hot water and bake at 350° about 1 hour. Knife inserted in center should come out clean. Delicious. Custardy. Serves 6.
Dissolve gelatin in 1 cup boiling water. Stir in mayonnaise, 1/2 cup cold water, vinegar and salt. Chill until partially set. Beat until light and fluffy. Stir in vegetables. Pour into 4 cup mold. Chill until firm. Serves 8.
Place apple slices in bowl. Combine other ingredients. Sprinkle on apple. Cook on High 4 to 5 minutes. Let stand 1 minute. Serves 1.
Boil the sugar and zucchini for 5 minutes. Add crushed pineapple and cook 1 minute. Turn off heat and add 1 large package orange jello or any flavor. Stir until dissolved. Pour into jars and seal. Keep in refrigerator.
Mix all ingredients together well. Pour into greased Bundt pan. Bake at 350° for 1 hour and 15 minutes (check at 1 hour).
Combine mixed fruits, red cherries, pecans and green cherries in large bowl. Sift sugar, flour, salt and baking powder together into bowl over fruit mixture, coating fruit well. Grease large loaf pan; line with double layers of waxed paper. Spoon batter into pan; press down firmly. Bake at 300° for 2 hours.
Sauerkraut is shredded cabbage that has been pickled. I use a large bag or can of prepared sauerkraut, add a large onion (cut up) and about 3 tablespoons of bacon drippings for flavor. Cook together with a roast pork for best flavoring, until onion is tender.
Mix all ingredients together. Put in an oblong glass dish. Refrigerate. Serve each portion on a bed of lettuce.
Brown ground beef and drain. Add beans, tomato sauce and seasoning mix until warmed through. Spread this in a 9 x 13-inch baking dish. Cover with sour cream. Sprinkle sour cream with chili powder as desired. Sprinkle with shredded cheese and heat in oven at 350° until cheese melts.
Season ground beef with salt and pepper; saute and drain. In a 3-quart casserole, mix together the squash, ground beef, macaroni, canned sauce, cheese and garlic powder. Sprinkle Parmesan cheese lightly over top. Bake in a 350° oven, covered, for 45 minutes. Remove cover and bake 10 more minutes, until cheese is lightly browned. Serves 6.
Mix water and lime; add cucumbers. Stir often. Soak 24 hours. Wash well. Soak in clear water 3 hours. Drain well and add other ingredients. Let stand overnight. Heat and boil 35 minutes. Can and seal.
Boil 6 cups of water and then add the broccoli, onion, garlic powder, margarine and salt and pepper to taste. Simmer, uncovered, for 10 minutes. Cube cheese and add to this mixture along with the milk. Make a mixture of the flour and 1/2 cup of water and add to the soup. Stir constantly until thickened.
Brown beef in heavy skillet. Add remaining ingredients; cover and simmer for 2 hours. Serve hot with corn chips or tostados.
Heat oven to 250 degrees. Melt margarine, stir in Worcestershire sauce, garlic and salt. Pour over mixed cereal and nuts, mix well. Bake on cookie sheet for 45 minutes, stirring every 15 minutes. Cool on paper towels.
Melt margarine and brown sugar in a saucepan. Add coconut, pecans and cornflakes. Spread 1/2 of mixture in a 9 x 13 freezable container. Spread ice cream over mixture and top with the remaining mixture. Put in freezer until ready to serve. Drizzle with chocolate syrup and top with Cool Whip and cherries.
Wash and slice the cucumbers. Mix the salt with the peppers and onions and cover with crushed ice. Let stand in refrigerator for 3 hours. Drain and add sugar, turmeric, vinegar, cloves and mustard seed. Mix; drain vegetables. Put on low heat and heat to scalding point but don't boil. Seal in hot jars (using the instructions for a reliable canning manual). Makes about 5 quarts.
Fry bacon; set aside. In bacon grease fry potatoes, onions and bell peppers until tender. Dice bacon; add to potato mixture. Salt and pepper to taste.
Cut shortening into flour. Add milk to vinegar. Add liquids and salt to flour mixture. Blend dough.
Drain fruit and combine in baking dish. Make sauce by combining 1/2 cup pineapple syrup, 1/2 cup apricot syrup, 1/2 cup syrup from peaches along with brown sugar and butter. Microwave for 5 to 6 minutes on High, stirring to dissolve sugar. Mix cornstarch with 1/2 cup liquid from drained fruit and add to fruit to thicken. Add cinnamon and flavoring and pour over fruit and microwave for 10 to 15 minutes on High. Serves 6.
Spread red icing over top 1/3 of cookie. Press 1 mini marshmallow below the edge corner of the icing to make a santa hat. Sprinkle and press coconut flakes beside marshmallow to complete santa hat. Press two chocolate chips for the eyes, and a red hot for the nose. Sprinkle and press coconut flakes on the bottom 1/4 of the cookie for Santa's beard. Serve and enjoy!
Brown spareribs in oven at 350°. Pour off accumulated fat when almost done. Add sauce; rest of ingredients mixed together. Bake until tender.
Mix together. Form into 1 1/2-inch balls. Place in baking dish. Pour 1 can of tomato soup over all. Bake at 350° for 1 hour.
Cut the orange into a cube and slice. Stick cloves decoratively into slices. Blend juices together, add peppermints (optional pineapple and cinnamon), float orange slices on top, and bring all to a boil until the peppermints melt. Reduce heat. Keep warm until serving.
Cook cabbage in boiling water until tender all through. Drain and cool. Take leaves apart, separate and dry on cloth. Mix ground beef, rice, diced onions, salt, pepper and catsup. Place mixture in cabbage leaf. Be generous but don't overstuff. Fold over once, fold left and right edges in. Fold over. Press lightly to squeeze out any juices.
Fry bacon crisp; set aside to drain. Mix mustard, ketchup and brown sugar with onion and pepper. Add to beans and stir lightly. Do not drain liquid off beans. Add crumbled bacon on top of mixture and bake 10 to 15 minutes or until it bubbles, around 350°.
Combine all ingredients, except apples and flavoring and mix well. Add apples and flavoring and blend. Grease and flour pan. Bake 1 1/2 hours at 325°. Let cool in pan.
Saute onion and chicken and add all other ingredients and simmer 45 minutes. (Thicken with 2 tablespoons cornstarch in 1 cup cold water; pour into mixture.) Bake your own corn tortilla strips or buy as chips and crush into bowls; add soup and top with any or all of the following: shredded cheese, chopped cilantro, diced tomatoes or diced onions. Enjoy and expect lots of compliments!
Mix dry ingredients in one bowl. Beat eggs in another bowl; stir in nonfat milk and melted margarine. Combine wet and dry ingredients. Stir just until dry ingredients are wet. Use about 3 tablespoons of mixture for each pancake. Cook over low heat until bubbles appear on top. Turn and brown on other side.
In a large saucepan, cook ground beef, onion, green pepper and garlic until meat is brown; drain. Stir in everything else. Bring to boiling; reduce heat and cover. Simmer for 20 minutes.