HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef by cooking in frying pan on all sides of meat until brown. Put bones and meat into large deep pot filled halfway with water and let simmer for 2 hours. After 2 hours, add barley, celery, onions, cabbage, tomatoes and tomato soup; add all seasonings and cook for 2 more hours. Lastly, add vegetables and corn. Cook until all vegetables are heated through. Soup tastes best on the second day when all the flavors have blended; soup can be frozen if you prefer not to serve it immediately.
Fry the bacon until crisp, remove from skillet and crumble. To the bacon grease add the onions. Cook until tender (about 5 minutes). Blend in the soup, milk and corn. Simmer 5 minutes. Pour into bowls and sprinkle the crumbled bacon on top.
Slowly melt butterscotch chips while blending in peanut butter. It keeps chips from scorching. Add noodles to mixtures and stir until well covered. Add marshmallows if you choose. Drop by spoonfuls onto waxed paper and let dry.
Sift together dry ingredients; add nuts to mixture. Set aside. Melt margarine in a sauce pan; add brown sugar, eggs, and vanilla mix well. Stir in flour mixture 1/2 at a time. Spread in greased 9 by 13 inch pan; sprinkle with chocolate chips on top. Bake at 350° for 20 to 35 minutes.
Strain excess liquid from cottage cheese. Mix the cottage cheese, Feta cheese, eggs, parsley, salt and pepper together. Butter cookie sheet. Set oven to 350°. Take 2 sheets of filo dough; turn up about 3-inches. Spread cheeses on dough in one straight line across. Turn in ends and roll up. When cookie sheet is full, take pastry brush and lightly brush margarine on all exposed dough. Bake until browned, about 1/2 hour.
Mix dressing mix and oil well. Mix all remaining items. Pour dressing mixture over cereal mixture. Let stand 24 to 48 hours.
Combine jello and hot water. Add sour cream, then the crushed pineapple and juice. Put in jello mold. Refrigerate until set.
Brown meat in a large skillet. Dice onion and garlic. Add onion, garlic, green chilies and mushrooms to meat. Cook until all of the ingredients are done. Drain, and set aside.
Measure and dissolve dry yeast in warm water. Mix in 2 cups sugar, salt, oil, and egg. Mix in flour. Mix well. Cover with damp cloth. Keep in the refrigerator 2 hours before baking, shape into balls and let rise until double in size. Place in greased pan. Bake at 400° for 10 to 12 minutes. Can be kept in fridge for 2 weeks, if covered with damp cloth.
Cut celery into 3-inch pieces (logs). Spread peanut butter onto celery. Put a row of raisins on top of filling (ants).
Use a 13 x 9-inch glass dish, lightly sprayed with Pam. In a mixing bowl, dissolve Jell-O in boiling water. Add cold water. Stir in berries and pecans. Pour in dish. Place in refrigerator until set.
In a large bowl, combine cabbage, pineapple, carrot, raisins and sunflower nuts. Spoon yogurt over cabbage mixture and toss to coat evenly. Yields 6 servings.
Layer chicken breast and cheese in greased pan. Pour wine and soup over chicken and cheese. Top with 2 cups stuffing mix. Melt butter and spread over stuffing mix. Bake 55 to 60 minutes at 350°.
Bake cake and then poke holes in the top with a fork. While warm, pour Eagle Brand and caramel topping over the top. Let cake cool. Spread Cool Whip on top. Crumble Heath candy bars on top.
Place hot dogs in baking dish. Mix other ingredients and pour over hot dogs. Bake in slow oven (325°) for 1 hour.
Mix buttermilk and soda. Add sugar, syrup and oleo; cook to 240°. Remove from heat; add nuts and beat. Pour into buttered dish.
Beat egg yolks well. Add corn, sugar, flour, butter, milk and salt. Lastly, fold in stiffly beaten egg whites. Bake in buttered pan in moderate oven (350°) for 50 minutes. Better results if placed in pan of water while baking.
Crumble up bread and brown in skillet with a little butter and then spread on top of casserole. Bake.
Wash and shred unpeeled zucchini. Chop onions and celery. Beat eggs. Mix all vegetables with eggs. Salt and pepper to taste. Mix in dry cornbread mix. Pour in skillet with about 1/2 cup heated oil or shortening. Stir-fry.
Stir dry ingredients together, then stir in eggs. Add broth and water until soft and moist. Dip with an ice cream scoop and put balls side by side in a large, flat casserole dish or baking pan. Bake at 400° for 20 to 30 minutes until nicely browned.
Mix eggs, sugar and salt together until well blended. Gradually stir in mix. Add vanilla. Place one tablespoon surprise ingredients in each of 6 (6-ounce) custard cups. Pour custard mixture into cups. Sprinkle with nutmeg, if desired. Set in large baking pan and pour very hot water into pan to within 1/2 inch of top of custards. Bake at 350° until a knife inserted near center comes out clean, 30 to 35 minutes. Makes 6 servings at 115 calories.
Boil beans and ham bone for about 3 hours or until tender. Add onion, garlic and salt. Serve over rice.
Brown one side of meat in margarine in large heavy Dutch oven. Slice onions and garlic on top of meat while browning other side. Add remaining ingredients. Cook on medium heat until boiling. Reduce heat to low and cook 4 to 5 hours, stirring frequently to prevent scorching or until sauce thickens. Ladle over cooked spaghetti noodles. Serve with sliced pork roast.
Heat oven to 350°. Place bread cubes in large bowl. Add remaining ingredients; mix. If there is too much liquid, add more bread cubes. Pour into a 9 x 13-inch pan and pat down evenly. Place pan into another, larger pan with hot water, 1-inch deep. Bake for about 50 minutes, or until knife inserted 1 inch from edge comes out clean. Cool; cut into squares. Delicious warm or cold!
Dip pork chops in beaten egg. Salt and pepper to taste. Roll pork chops in dressing mix. Pour remainder of egg over pork chops. Bake 45 minutes at 350°.
Brown meat in a 3-quart casserole dish in the microwave for about 7 minutes on High. Stir a couple of times and be sure the meat is crumbled while you are browning it. Drain. Add the taco seasoning mix and the Hidden Valley seasoning mix to the browned meat and stir. Add all the other ingredients and microwave on High for about 7 to 8 minutes. Stir about halfway through the cooking time. Serve with grated cheese and corn chips if you desire. This is even better the second day.
To applesauce, add soda, spices and sugar and mix well. Blend in salt and flour. Beat, then add raisins and nuts. Stir in melted butter last. Line a 9-inch tube pan with waxed paper and grease. Turn batter into pan. Bake in a preheated 350° oven for about 1 hour and 10 minutes or until done. Store cake in a cake keeper for about a week before cutting.
Cut rhubarb into 1/4-inch pieces (remove stringy part). Combine 1 cup sugar, lemon rind, 1/2 cup Bisquick and rhubarb; toss. Place result in 9-inch greased pan. Mix 1 cup Bisquick, 1/4 cup butter (melted), 1 egg and 2/3 cup sugar. Spread or dab over rhubarb mixture. Bake at 350° for 35 to 50 minutes or until cake-like and medium golden brown.
Drain pears, measuring juice. Add water to juice to make 3/4 cup. Dice pears, reserving a few slices for garnish, if desired. Bring measured liquid to a boil; add gelatin and stir until dissolved. Add lemon juice. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. If necessary, remove unmelted ice. Measure 1/2 cup into 8 x 4-inch loaf pan. Chill until set but not firm; add pears, cheese, salt and ginger to remaining gelatin. Spoon over clear layer. Chill until firm, about 3 hours. Unmold. Garnish with reserved pear slices. Makes about 3 cups or 6 servings. Contains 50 calories per serving.
Mix the first 5 ingredients. Put in buttered baking dish. Top casserole with the black olives and crumbled bacon. Bake at 325° for 45 minutes to 1 hour.
Toast peanuts on a baking sheet in a 300° oven for 20 to 25 minutes until golden brown. Hold in a warm oven.
Boil cabbage and 1 teaspoon sugar about 3 minutes; drain and cool. Cut core out to loosen leaves.
Wilt cabbage in a large pan of boiling water so you can bend the cabbage without breaking it. In a skillet brown the onions and rice in lard slowly. Take off stove and add meat, salt, paprika and pepper. Mix together. Put mixture onto leaves. Fold over neatly, but not too tight. Put a layer of sauerkraut in bottom of pan you are going to cook them in. Put a layer of cabbage rolls, then a layer of kraut. Pour tomato puree over top of rolls. Add water up to the top of the cover. Cook 1 1/2 hours.
Wash and drain okra. Cut into 1/2-inch slices. Combine flour, cracker meal, salt and pepper in shallow dish. Combine egg, buttermilk and 1/2 teaspoon salt in bowl and beat well. Add about 1/3 of okra at at time to milk mixture. Remove with slotted spoon and place in flour mixture. Coat well and drop in heated oil until brown.
Slice cucumbers thinly. Sprinkle with salt. Let stand for 2 hours. Rinse. Add spices. Mix sugar and vinegar. Bring to a boil. Let cool. Pour over cucumbers and freeze.
Trim the crusts from day-old bread. Cut into cubes the size you want your croutons to be. Place the cubes on an ungreased baking sheet and toast in a 350° oven until they are golden brown. In a large skillet, melt 2 tablespoons of butter at a time. When the butter's foam begins to subside, add a batch of the toasted bread cubes and saute lightly on all sides. Remove with a slotted spoon and drain on paper towel.
Sift together flour, baking powder and sugar. Cut in 4 tablespoons margarine; add milk, egg and vanilla. Add 1 cup Grape-Nuts flakes; pour into 8 x 8-inch greased Corning Ware dish. Melt the other 4 tablespoons margarine; add brown sugar, remaining cereal and pecans; then sprinkle on top of coffee cake. Bake at 350° for 30 minutes.
Spread 1 can refried beans in a casserole dish. Cover with cream cheese. Add the second can of beans on top of cream cheese. Top with grated cheese. Cover and bake at 375° for 20 to 30 minutes. Remove cover for the last few minutes. Pour hot or mild sauce over the casserole before serving, or serve the sauce on the side if you prefer.
Mix Eagle Brand milk, cream cheese and Cool Whip well for 2 minutes. Put into pie shell. Melt and mix together oleo and pecans in a saucepan to coat nuts. Spread over top of pie. Drizzle caramel sauce over top. Cover with foil. Freeze. Thaw slightly just to ease slicing stage. Serve.
Slice potatoes very thin. Layer in 9 x 13-inch roasting pan. Slice onion thin and place over potatoes; salt and pepper. Sprinkle with flour. Cover with milk. Brown pork chops and lay on top. Turn pork chops at least once while baking. Bake at 350° for 1 hour and 45 minutes.
Mix together; press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Cream butter and sugar well. Add milk, eggs and dry ingredients. Bake in stem pan at 350°. Ice with any icing or good served just plain.
Sprinkle bacon and cheese in pie shell. Beat eggs until blended. Mix with cream and milk. Pour over cheese and bacon. Sprinkle nutmeg over filling. Bake at 325° for 40 minutes.
Beat margarine, sugar, egg and vanilla. Mix into flour. Divide dough in half. Shape each half into a log about 14 inches by 1 1/2 inches. Place on a greased baking sheet. Make a depression down center of each log about 1/2-inch wide. Spoon in pie filling, mounding slightly. Bake at 375° for 20 to 25 minutes or until tops are set and bottoms are golden. Let cool 2 minutes and loosen bottoms with spatula. Sprinkle with confectioners sugar. Cool completely before cutting into 1-inch slices.
Boil sugar and water until a thin syrup forms. Add juices. Chill. Add ginger ale before serving.
Place flour and pepper in bag and shake. Place chicken in bag and shake until coated. Heat oil in pan and saute chicken 10 minutes per side until golden brown. Remove chicken. Saute onion, mushrooms and lemon juice for 5 minutes. Add white wine and return chicken to pan. Cover and simmer 5 minutes over low heat.
Cream sugar, shortening and eggs. Add flour. Mix and form into balls. Roll in cinnamon/sugar mixture. Place on cookie sheet. Bake at 425° for 8 to 10 minutes.
Mix all ingredients together. Pour into a 12 x 8 x 2-inch baking dish. Bake at 350° for 45 minutes. Serves 6 to 8.
Just before serving, shred lettuce with knife (about 4 cups). In large skillet, fry bacon until crisp. Add vinegar; heat through. Remove skillet from heat; add lettuce and onions. Season with salt, pepper and sugar; toss 1 to 2 minutes until lettuce is wilted. Makes 4 servings.
Mix all together well and put in 2 unbaked pie shells. Bake at 350° until done.
Mix the first 3 ingredients together. Press into a 9 x 13-inch pan. Bake 25 minutes at 350°. Mix the next 3 ingredients good and pour over the first mixture. Mix the pudding and milk and pour over the second part. Serve with whipped cream on top.
Mix all ingredients in large bowl. Bake in casserole dish at 350° for 30 minutes. Defrost potatoes before mixing.
Combine all ingredients. Place in a large 9 x 13 x 2-inch or 2 (2-quart) casseroles. Bake at 350° for 30 minutes.
Melt butter in large Dutch oven or soup pot over medium heat. Add olive oil. Coarsely chop onions, add gradually to butter, stirring frequently. When all onions are in pot, add chopped garlic. Cook until all onions are clear. Add wine, thyme, and oregano and simmer for 20-30 minutes, until reduced by about 1/3. Add beef broth and roasted garlic. Simmer 20-30 minutes to mix flavors. Ladle into heavy oven proof bowls. Place a slice of good bread and Provolone cheese on top, place in 250 degree oven for about 5 minutes to melt cheese.
Heat tomato juice; add vinegar, salt, horseradish and onion. Simmer for a few minutes. Add dry Jell-O and mix well. Add shrimp. Pour into mold and chill. Remove from mold and fill center with mayonnaise. Serves 6.
Preheat oven to 350°. Wash and cut meat in 2-inch cubes. Place in 9 x 13-inch pan and cover with barbecue sauce. Bake for 1 to 1 1/2 hours.
Mix flour, sugar, baking powder, baking soda and salt together. Add orange juice, egg, butter and orange peel. Stir until moist. Stir in walnuts. Pour into 8 x 4-inch greased pan. Bake at 350° for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan.
In a greased Bundt pan, place half the frozen dough balls, powdered pudding mix, brown sugar, cinnamon, butter and pecans. Repeat with remaining amounts. Cover the pan loosely with foil, sprayed with Pam on the side next to the pan. Then cover with a clean towel. Allow to sit on counter overnight. It will rise overnight. If risen over top of pan, punch with fingers and it will fall back. Bake at 350° for 30 minutes.
Put cranberries, orange (cut up), peeling too, and 1 cup water in blender and put on chop. Fix the jello with the 2 cups of hot water, stir in the sugar. Mix with the cranberries and nuts. Chill.
Stir 1 cup Bisquick and the milk into a soft dough. Gently smooth dough into a ball on floured board. Knead. Roll dough to make a pie crust. Ease into pie plate. Cook and stir ground beef and onion. Stir in salt and pepper, 2 tablespoons Bisquick and Worcestershire. Spoon into pie crust. Beat eggs slightly; mix with cheese. Pour over meat mixture. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning. Remove foil last 5 minutes of baking. Bake 30 minutes at 375°. Cut into wedges. Serve with chili sauce.
Chop walnuts fine. Firmly pack brown sugar before measuring. Mix together sugar, cream, vanilla and salt. Place over heat and slowly bring mixture to a boil, gently, until candy thermometer registers 238° or until a little candy dropped in cold water forms a soft ball. Drop in marshmallows, a few at a time, and turn with a fork until well coated. Remove and roll in chopped nuts.
Cook rice according to directions on package. Cook frozen broccoli a couple of minutes in boiling water. Warm Cheez Whiz in microwave and add to cream soup. Layer 1/2 rice, all broccoli, 1/2 soup and cheese mix, onion rings, rest of rice and rest of soup and cheese mixture. Bake at 350° for 30 minutes.
Mix cream cheese and milk. Add lemon juice and vanilla. Mix thoroughly. Pour mixture into graham cracker crust. Refrigerate at least 4 hours, the longer it is refrigerated, the better it will set. Cheese cake can then be topped with the pie filling of your choice.
Mix all ingredients well. Roll out into thin sheet; let dry. Roll like jelly roll and slice thin. Shake out. Drop into boiling beef or chicken broth. Cook 15 minutes.
Mix all ingredients and pour into 2 greased 9-inch pie pans. Bake at 350° for 35 minutes or until brown on top. Makes its own crust. Makes 2 pies.
Pour warm water in a 2 qt. container (crock, glass, or plastic). Sprinkle yeast over water, stirring until dissolved. Beat in the flour and sugar with a wire whisk until smooth. Cover container with cheesecloth. Place in protected spot and leave until sponge begins to bubble, rises, and falls back. Stir with rubber spatula, replace cheesecloth and allow to bubble about 2 days. Stir thoroughly, label, place lid over cheesecloth and refrigerate.
Combine cocoa, sugar, milk and butter; bring to a boil and boil 3 1/2 minutes. Take off heat and add oatmeal, peanut butter and vanilla. Mix well. Drop on waxed paper with teaspoon.
Cream sugar and butter. Stir in other ingredients. Bake at 350° for 30 or 40 minutes. Makes 2 pies.
Beat cheese, sugar and milk until well blended and smooth. Fold in whipped topping and vanilla. Serve with assorted fruits, cookies or cake cubes. Makes 2 cups (approximately 6 calories per teaspoon).
Grate or finely chop 1/2 package of the chocolate. Set aside. Heat remaining chocolate and milk in pan over low heat until chocolate is melted. Whisk in cream cheese until smooth. Cool 5 minutes. Fold in 3 1/2 cups Cool Whip and the grated chocolate. Spread in pie shell. Spread remaining Cool Whip over. Freeze until firm, about 2 hours.
Soak potatoes in water for 10 minutes; drain and squeeze dry in kitchen towel. In large bowl, combine all ingredients, except the oil; mix thoroughly. Pour oil in large skillet (1/8-inch deep). Place over medium heat. For each pancake, pour 1/2 cup potato mixture into the pan; flatten slightly. Cook about 8 minutes, until crispy and brown, turning once. Repeat with more oil and potato mixture. Serve with sour cream and applesauce, if desired. Makes 12 servings.
Crush together and place in bottom and sides of 11 x 9 x 2-inch cake pan or 3 pie pans (9-inch).
Brown sausage; drain well. Spread rolls in bottom of a 12 x 8 x 2-inch casserole dish that has been sprayed with Pam. Top rolls with sausage and cheese. Heat eggs, milk and salt, but do not boil. Stir with a wire whisk while heating. Pour over sausage mixture in casserole. Cover and refrigerate overnight. Remove from refrigerator about 30 minutes, then bake at 350° for 30 to 40 minutes. Serves 8.
Mix all ingredients, except nuts. Mold into 1 large or 2 small balls. Chill a couple of hours. Roll in nuts when ready to serve. Serve with crackers.
Brown cubed steak. Add ground steak. Saute onions and garlic. Add tomato paste and water. Add cayenne, cumin and jalapeno pepper, then simmer, covered, for 1 1/2 hour. Add dark kidney beans, if preferred. Simmer, covered, for 5 minutes more.
Beat eggs well. Mix in syrup, ginger, cloves, cinnamon and nutmeg. Stir in orange juice and lemon juice. Cut ice cream into chunks the size of small eggs. Put into large punch bowl. Pour ginger ale over ice cream. Stir in egg mixture. Sprinkle with nutmeg. Makes 6 quarts.
Whip skim milk with hand and blend until thick (yogurt texture), then add fruit. Blend until fruit is mixed.
Mix tuna and soup in saucepan; heat until warm. Put mixture on buns. Put cheese on mixture and top off with top bun. Wrap in aluminum foil. Bake for 15 minutes at 350°. Serve with chips. Makes 6 servings.
Place ribs in a single layer in large baking pans. Bake, uncovered, at 350 degrees for 30 minutes. Drain, reserving 1/4 cup drippings. Turn ribs. Bake 30 minutes longer. Meanwhile, in a saucepan, saute onions and celery in reserved drippings until tender. Stir in a remaining ingredients; bring to a boil drain ribs; pour sauce over ribs. Cover and bake for 15 minutes; turn ribs and baste. Bake 15 minutes longer or until tender. Yield: 12 servings.
Grease a 13 x 9-inch pan. Mix bread crumbs, cheese and oregano. Season chicken with garlic powder and Season-All. Roll in oleo, then in seasoned bread crumbs. Place in baking pan. Bake at 350° for 1 hour uncovered.
Preheat oven to 450° in a 10 x 6-inch baking dish or 1 1/2-quart casserole dish. Arrange broccoli and chicken in small bowl. Combine soup and milk; pour over broccoli and chicken. Combine bread crumbs, margarine or butter. Sprinkle over top. Bake 10 minutes. Serves 4.
Cook spaghetti and drain. Mix together all other ingredients, except for 1/2 cup of cheese. Add spaghetti and carefully mix together. Put in 3-quart casserole. Sprinkle remaining 1/2 cup cheese on top during the last 15 minutes of baking. Bake for 45 minutes at 350°. Serves 5 to 6. This casserole may be made the day before.
Cook grits in 5 cups boiling water until thick. Brown sausage with onion and set aside. Add to grits the margarine, eggs, sausage and onion. Stir until margarine melts. Put in 9 x 13-inch pan or 2 (9 x 9-inch) pans and freeze one. Sprinkle with parsley, paprika and cheese. Bake at 350° for 1 hour.
Sift flour before measuring. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in shortening until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands. Roll under to make a double thickness of dough into pie pan. Fold under to make double thickness of dough around rim and flute with fingers or fork. Prick crust with fork and bake in preheated 400° oven for 10 minutes or lightly brown.
Mix together sweetened condensed milk, coconut and flavorings. Drop by tablespoonfuls, about 1-inch apart onto a well-greased baking sheet. Bake at 350° about 8 to 10 minutes or until delicately browned around the edges. Remove from baking sheet immediately.
Cut round steak into six serving pieces. Pound steak on both sides thoroughly. Blend egg and milk. Dip pieces of meat first in egg, then in crumbs.
Layer in 2 1/2-quart casserole: Line bottom and sides with corn tortillas, then ground meat mixture, 1 can Ranch Style beans, slices of Velveeta cheese, corn tortillas, 1 can cream of mushroom soup and 1 can Ro-Tel tomatoes. Cover and bake for 30 minutes at 350°.
Mix all ingredients. Roll onto well-greased 9 x 13-inch pan. Pour melted chocolate chips over top. Chill for 15 minutes. Cut into 2 x 2-inch slices. Leave in pan and chill for 2 to 3 hours. Serve cold.
For each cookie, arrange 1 graham cracker in center of paper napkin or paper towel; top with chocolate and marshmallow. Cover with graham cracker and wrap in napkin. Arrange on glass oven tray. Heat at High for 3/4 to 1 minute. Let stand 2 minutes before unwrapping. Makes 4 cookies.
Generously grease 4 (12-cup) muffin tins; set aside. Place butter, sugar and salt in a very large mixing bowl. Scald milk. Pour over butter, sugar and salt. Cool until warm to fingertips. Add beaten egg yolks and yeast. Mix well. Start adding flour, 3 to 4 cups at a time, beating well after each addition until dough is slightly stiff. Place dough on floured surface and knead, adding more flour if necessary. Return dough to mixing bowl and grease with butter. Cover and let rise double in bulk. Punch dough down (I let mine rise twice). Shape into balls, placing two in each muffin tin cup. Let rise again. Bake at 350° for 15 to 20 minutes or until golden brown. Remove from oven. Grease tops with butter.
Boil water and dissolve sugar and Jell-O. Mix all ingredients in a gallon jug. Fill with water and shake. Freeze. Let thaw 12 hours before serving.