HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat, onion and garlic. Add soup, enchilada sauce mix, bouillon cubes, chili beans, salt and Ro-Tel tomatoes. Mix well and simmer for 10 minutes. Put half of mixture in baking dish. Top with tortillas torn into bite size pieces, then layer of sour cream, then grated cheese. Repeat layers. Bake for 15 minutes at 375°.
Sift together the dry ingredients. In a bowl, mix the beaten egg, milk and Wesson oil. Add the dry ingredients. Bake in greased muffin tins at 400° for 20 to 25 minutes.
Mix juice by package directions. Place sugar, 2 cinnamon sticks and cloves in pan. Add juice. Simmer for 10 minutes. Pour into mugs. Serve with cinnamon stick stirrers. Makes 12 cups.
Mix all. Freeze 12 to 24 hours. Fill glass 3/4 full of slush mix from freezer (do not unfreeze). Add 7-Up or Squirt pop to fill glass.
Bring water to	a boil; add rice and soup mix. Cook 5 minutes and set aside. Brown sausage and remove from pan.	In the drippings,	saute the onion, bell pepper and celery. Add to rice mixture and sausage. Add	mushroom soup. Bake, uncovered, for 1 hour at 350°.
Heat margarine in skillet. Add remaining ingredients. Cover and cook 5 to 8 minutes or until done. Stir sparingly. Makes 4 to 6 servings.
Sift half the flour over the fruit and nuts and mix. Mix together rest of dry ingredients in separate bowl. Cream shortening and sugar until fluffy. Add eggs and beat well. Add dry ingredients alternately with grape juice. Add fruit and nuts. Pour batter in loaf pans that are greased and lined with brown paper or use a tube pan. Bake at 250° for 4 hours if using big pans and 3 hours if using small pans. Wrap in wine soaked cloth and place in tight containers for a month or 2 before eating.
Melt chips in top of double boiler over hot (not boiling) water, stirring constantly. Remove from heat. Crush the flakes to 1 1/2 cups. Set aside. Sift together the flour, soda and salt. Set aside. Measure margarine and sugar into bowl and beat until very light and fluffy. Add eggs and vanilla; beat well. Add sifted dry ingredients, mix thoroughly. Fold in crushed flakes. Swirl warm melted chocolate lightly through batter, leaving streaks of chocolate. Drop by teaspoon on ungreased baking sheet. Bake at 375° for 12 minutes. Makes 5 dozen.
Wash, scrape and cut carrots into thick slices. Cook in salt water until barely tender, do not overcook. Into large bowl put sliced onion, sliced pepper and sliced zucchini and drained, cooked carrots. In pan, put in soup, sugar, salad oil, vinegar, salt and pepper. Bring to boil, then pour over vegetables. Cool, cover and refrigerate. Will keep two weeks.
Cook pasta and drain. Brown meat; salt and pepper to taste. (Drain grease.) Add tomatoes; cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss in pasta and put cheeses on top. Put in oven until cheese melts at 350°.
Rub a wooden salad bowl with cut clove of garlic. Break lettuce into bite size pieces. Add the remaining vegetables and herbs. Add some dressing; toss together lightly with a wooden spoon.
Preheat oven to 350°. Grease and flour cake pan. Sift flour, baking soda and salt together. Blend sugar, butter and Crisco with mixer. Add cup milk and half the eggs and flour alternately. Add flavoring. Pour in pan and bake 1 hour and 15 minutes. When finished in oven, dump on rack, then back on plate.
Mix milk, butter and chocolate chips in a double boiler. Heat until chocolate melts. Cool slightly, then stir in remaining ingredients. Pour into a 9-inch unbaked pie shell. Bake at 375° for 35 to 40 minutes.
Crush Doritos in bottom of greased 9x13 pan. Brown ground beef; drain and add on top of doritos. Chop onion on top of beef. Top onion with 1/2 of grated cheese; then top with both soups. Ro-Tel tomatoes and water. Using spatula, drag through top mixtures to lightly mix. Put remaining cheese on top. Bake at 450° for 30 minutes.
Make this a family project to look up all the ingredients. All are found in the Bible (King James Version).
Drain thawed strawberries and pineapple. Save juice. Mix jello with boiling water. Use drained liquid and cold water to equal 6 cups; add jello. Let set until like egg whites. Add strawberries and pineapple. Pour half of the mixture in a large sheet cake pan.
In a skillet, saute onions and green pepper in butter until tender. Remove from heat. Stir in soup, drained mushrooms and pimientos and basil; set aside.
In 1 pan, saute shallots in 2 tablespoons of butter; set aside. Wipe surface of chops with damp cloth and sprinkle with flour. In a large skillet, heat remaining butter and olive oil until sizzling hot. Saute chops quickly until golden. Reduce heat and cook slowly for 10 minutes. Salt and pepper chops. Place chops in oven pan. Heat oven to 400°. Add wine to skillet and reduce to syrupy consistency. Pour over chops. Place shallots around chops. Cover and cook in oven 20 to 30 minutes until tender. Remove chops to warmed platter. Add cream and bring to a simmer. Add mustard and stir well. Do not simmer. Cover chops with sauce and serve.
Soften yeast in water. Combine scalded milk, salt, sugar and shortening. When lukewarm, add yeast and half the flour and beat well. Let rise until very light, then add egg and remaining flour and mix well. Let rise. Roll dough into a rectangular sheet on a lightly floured board. Brush with melted butter and sprinkle with nuts. Roll up like a jelly roll and form into a ring on greased baking sheet. Using a large pair of scissors, cut ring around at 2-inch intervals, leaving inner edge intact. Turn each slice to lie flat on pan. Let rise until light and bake in hot oven at 400° for 30 minutes. Frost while hot with sugar frosting.
Dissolve Jell-O with water. Add drained pineapple and blueberries. Let jell. Mix sour cream, cream cheese, sugar and vanilla. Spread on top of Jell-O mixture. Sprinkle pecans on top.
Combine syrup, sugar, salt, butter and vanilla and mix well. Add slightly beaten eggs. Pour into pie shell. Sprinkle pecans all over. Bake in preheated 350° oven for approximately 45 minutes. Allow pie to completely cool before serving. Serve with whipped cream or your favorite, if desired.
Dissolve Jell-O in 1 cup of water (hot). Add buttermilk and pineapple; mix well. Put in refrigerator to jell. When jelled, add whipped Cool Whip, stirring well, and refrigerate for about 10 minutes. This is very good.
Soak pickles overnight in 3/4 cup salt and 1 gallon of water. In a saucepan, boil 1 1/2 quarts vinegar, 3/4 cup salt, sugar, 2 1/2 quarts water and pickling spice (in a cloth). In canning jars, put in dill weed or dill seed, garlic, mustard seed and cucumbers. Pour liquid mixture into jars and seal. Process 20 minutes.
Cream shortening, add sugar and eggs; beat. Add vanilla and baking powder. Make a well, add the combined ingredients, knead and shape into 2 inch ovals. Dip in milk and roll in sesame seed, place approximately 1 inch apart on cookie sheet. Bake in 350° oven approximately 15 minutes. They are done when nicely brown.
Dice broccoli and slice squash. Put into a large pot; steam vegetables for about 8 to 10 minutes, until tender but not soft! In a large casserole, layer squash, onion, broccoli, bacon, mushrooms and cheese. Continue layers until you run out of ingredients. Mix together the soup, eggs and milk. Add flour to wet mixture. Pour over vegetable casserole. (I poke a few holes into the vegetable mix to allow the soup mixture to go all the way through!) Make sure the vegetables are covered with the mixture. Bake, covered, at 350° for about 30 to 40 minutes. Uncover; bake about 10 to 15 more minutes to golden brown. Serves 10 to 12.
Mix all together and add enough cold water to hold together like a pie crust. Roll out very thin with grooved rolling pin and bake slowly on ungreased griddle or in a moderate oven, 325° to 350°. Watch closely. When it begins to get a light golden color, turn and bake on other side. Let dry out completely before putting into a container. Keep in a dry place.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Blend cocoa and soda with boiling water. Combine with remaining ingredients. Pour into prepared pan. Bake at 350° for 25 to 30 minutes.
Place fillets in a greased baking dish. Dot with butter. Mix the remaining ingredients and cover the fillets with the mixture. Bake at 375° for 50 to 60 minutes.
Blend sugar and flour, then add the beaten eggs. Add all remaining ingredients. Pour into 2 buttered and floured pie pans. Bake at 350° until the custard is set, about 30 to 40 minutes. This makes 2 pies that will make their own crusts.
Mix all ingredients together. Drain 1/4 cup juice from 1 small box frozen strawberries. Reserve for glaze. Add strawberries to previous mixture. Bake 30 minutes at 350° or until done.
Boil noodles until tender. Drain some of the water, leaving 1-inch above noodles in pan. Add butter, parsley and eggs (scrambled) into noodle and water mixture. Stir constantly over low heat until eggs are cooked. Salt to taste. Let mixture stand for 15 minutes. Serve with Parmesan cheese.
Wash lettuce; break into bite size pieces. Fry bacon and onion until bacon is slightly crisp. Add sugar, vinegar, salt and pepper to bacon and drippings. Toss with lettuce and serve immediately. Makes 8 servings.
Pour 1 1/2 cups boiling water over the oatmeal. Let cool. Add the sugar, oil, brown sugar, eggs, flour, salt, soda and cinnamon. Bake at 350° for 30 minutes.
Cook pasta according to package directions; drain. Brown meat with onion in large skillet; drain. Season with salt and pepper, if desired. Stir in undrained tomatoes, ketchup and pasta; heat through. Top with cheese. Garnish, if desired.
Melt butter; add flour, cornstarch and salt. Stir until well blended. While on heat, pour consomme in gradually until it comes to boil. Add milk gradually. Bring to boiling point. Add slightly beaten egg yolks. Butter 8 shells or baking dish. Cover bottom with fish. Cover with sauce and sprinkle with cheese. Put dish or shells in pan under broiler to brown. Serves 8.
Cream butter and sugar. Mix in eggs, spice, salt and cream. Fold in greased sweet potato. Pour into buttered shallow 2 to 3-quart baking dish. Bake in 400° oven for 1 hour.
Combine all ingredients, except almonds and raisins, and blend well with a mixer, then stir in almonds and raisins. Drop by teaspoon 2 inches apart on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 54 to 60 cookies.
Brown beef, onion and celery. Add rest of the ingredients. Mix and bake in oven 30 to 45 minutes at 325°.
Mix all ingredients. Put one teaspoon portions of dough on a cookie sheet. Bake at 325° until brown (approximately 10 to 12 minutes).
In medium mixing bowl, soften oleo; add sugar, syrup and salt. On full power, microwave for 2 minutes. Stir; microwave for 2 more minutes. Take out and add soda and vanilla. Have popped corn in brown paper sack and pour caramel over, stirring well. Put in on High for 1 1/2 minutes. Stir and repeat 3 more times for total of 4 1/2 minutes.
Place 2 tablespoons chicken broth and onion in a large skillet and cook over medium heat about 5 minutes or until onion softens. Add the peppers and celery; cook an additional 5 minutes or until vegetables begin to color. Add chicken, remaining vegetables and broth. Sprinkle with 1/2 teaspoon each Italian seasoning and paprika. Cook slowly over low heat without covering for 30 minutes. Turn chicken. Add remaining Italian seasoning, paprika and pepper. Continue to cook for 20 minutes or until chicken and vegetables are tender. Yields 4 servings.
This stock is fat-free and light in flavor. Use as a base for your soups and homemade risotto.
Spread pie filling in the bottom of a greased 9 x 13-inch pan. Arrange chunk pineapple over pie filling. Sprinkle with dry cake mix. Cover with melted butter, then sprinkle with nuts and coconut. Bake at 350° for 1 hour or until done. Serve hot or cold with whipped cream.
Mix in a heavy 2-quart saucepan the sugar, milk, marshmallows, margarine and salt. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over the top). Boil and stir 5 additional minutes. Remove from heat. Stir in until completely melted the chocolate pieces, then add nuts and vanilla. Spread into a buttered 8-inch square pan. Cool. Cut into 30 pieces.
Marinate quail in Italian dressing for 3 to 4 hours. Wrap in bacon. Secure with a toothpick. Cook over medium fire until bacon is done (20 minutes).
Mix sugar, oil, syrup and egg in a bowl. In another bowl, stir using spoon flour, soda, salt, cinnamon and ginger. Now combine both mixtures. Drop onto cookie sheet and bake at 350° for 10 to 12 minutes.
This mixture makes enough for a half dozen chickens or thick steaks. Rub meat well with salt and pepper. Daub on the mixture with a mop made by wrapping a rag around a stick. Baste almost continually as the meat is turned. Use the surplus to pour over the meat for gravy. Barbecue slow and easy. Cook the meat only over live coals burned down to where they are covered with a layer of white ash.
Combine eggs, oil and milk. Sift all dry ingredients together. Add to egg mixture. Mix well. Stir in remaining ingredients. Pour into greased and floured bread pans. Bake at 350° for 60 minutes or until bread tests done. Cool 10 minutes before removing from pan.
Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add second cup of cream. Boil to a firm ball stage (248°). Add nuts. Pour without stirring into well buttered pan. When cool, cut into squares.
Gradually add powdered sugar to cream cheese, mixing thoroughly during the process, by hand. Add flavoring and coloring. For best results, work into firm ball and wrap with plastic wrap. Put in refrigerator overnight. Use mold to press out shapes, if desired.
Brown ground beef and onions; drain well; mix all ingredients together in large pot and cook over medium to low heat approximately 1 hour.
Cut peppers in half lengthwise and place in 13 x 9 x 2-inch baking dish. Cover with plastic wrap and microwave at High for 5 minutes. Set aside. Combine soup and milk; stir in rice, chicken, cheese, chopped pepper and celery. Divide into peppers. Bake at 350° for 25 minutes.
Pour apple juice into a crock-pot; add cinnamon sticks. Turn on high for approximately 1 hour.
Preheat oven to 375°. Slit hot dogs lengthwise. Insert strip of cheese. Place hot dogs carefully and diagonally on crescent rolls. Wrap around hot dog. Place on cookie sheet and bake until rolls are golden brown, 13 to 15 minutes.
Combine 1/2 can noodles with remaining ingredients in greased 1 1/2-quart casserole. Sprinkle on noodles. Bake in moderate oven at 350° for 40 minutes. Makes 5 servings.
Mix first three ingredients. Shape into 1-inch balls. Press into muffin pans. Mix sugar, eggs, salt, margarine and vanilla. Pour into mini pie shells. Sprinkle pecans on top. Bake at 350° for 20 minutes.
Place chicken in a 9 x 13-inch pan. Layer Swiss cheese slices over the chicken. Mix 1 can of water with soup. Pour over chicken and cheese. Melt 1/2 stick of margarine and mix in 2 cups of the stuffing. Spread over chicken mixture. Bake at 350° for 1 to 1 1/2 hours.
Cream butter and sugar until smooth and creamy. Add eggs, one at a time. Add salt. Stir in chocolate syrup, flour and vanilla. Add nuts and blend well. Turn into greased and lightly floured 8-inch square micro-safe pan or dish. Microwave at High for 3 minutes. Let rest 3 minutes.
Blend sugar, Crisco and eggs. Stir in molasses. Add combined dry ingredients alternately with buttermilk. Beat well. Spread in a well-greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes. Serve warm with ice cream or applesauce. Yields 8 to 10.
Cook macaroni according to directions on box and drain. Grate cheese. Pour evaporated milk, margarine and macaroni into pan and add cheese. After cheese melts, add tomatoes. Salt and pepper to taste. For added flavor, add bacon, ham or peas.
Mix flour and sugar together. Mix and bring to a boil oleo, Wesson oil, water and cocoa. Pour over sugar and flour mixture. Add buttermilk, eggs, soda, cinnamon and vanilla. Bake at 375° in 9 x 13-inch pan, 30 to 40 minutes.
Combine barbecue sauce and parsley in small mixing bowl. Mix well and set aside. Brush both sides of chicken with sauce. Place skin side up and thick edges towards outside of 12 x 7-inch baking dish. Microwave 18 to 23 minutes on High or until meat cut towards bone is not pink. Let stand 5 minutes before serving. Serves 4 to 6 people.
Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Top with pie filling or serve without.
Wipe spareribs and lay in roasting pan. Blend other ingredients and pour over meat. Cover and bake at 350° for 1 1/2 hours. Uncover last 30 minutes. Turn and baste meat frequently.
Remove crusts from bread and roll out flat with rolling pin. Mix together cheese, egg yolk, 1/8 cup sugar and vanilla. Spread 1 teaspoon on each slice and roll up. Melt butter and roll breads in it, then a mixture of sugar and cinnamon. Place seam side down on cookie sheet. Refrigerate at least 2 hours. Bake at 350° for 20 minutes. Cut in half. Serve warm or cold.
Combine and drain first 6 ingredients; put in large bowl. Combine and mix well sugar, oil, vinegar, pepper and salt. Pour over mixed ingredients. Cover tightly; refrigerate. Flavor improves after 2 to 3 days. Makes about 12 servings. Can be halved or doubled. (I do not use either the black pepper or the salt.)
Preheat oven to 375°. In large mixing bowl, beat oil and sugar on medium speed until well blended. Add eggs and vanilla and beat until light in texture. Reduce speed and add flour, baking powder and salt Mix on low speed until ingredients incorporate. Cover and refrigerate dough until firm, at least 30 minutes.
Combine beans and corn in saucepan with their liquid, with a generous lump of butter and salt and pepper. Let simmer over medium-low heat until liquid reduces. Serves six.
In a large bowl combine the spices and sugar (first 9 ingredients). Combine the liquid ingredients together and using a wire whisk, slowly add to the bowl of spices. Add the Scotch Bonnet and onions and mix well. Pour into a wide mouth jar or container with a lid and let set over night in the refrigerator so the flavors blend. Shake well before using. Can be used as a marinade for Chicken, Beef or Pork, coat and let set for at least 1 hour before cooking. Can be cooked any style. Also makes a great dipping sauce. It's really good and quite easy.
Cook broccoli according to directions and drain. Mix all ingredients, except cracker crumbs. Sprinkle them on top. Bake in buttered casserole dish for 20 minutes at 400°.
Cream the oleo and sugar. Add the milk, egg and vanilla. Sift the flour, salt and baking powder. Blend in the dry ingredients. Chill dough 1 hour. Divide into thirds. Roll on floured surface to 1/8-inch thickness. Cut out and sprinkle with plain or colored sugar. Bake on ungreased cookie sheet at 400° for 5 to 8 minutes.
Cook spaghetti until done. Set aside. In covered skillet, brown beef and pork. Add celery and onions; cook 30 minutes. Add soups, vegetables and mushrooms. Adjust seasonings. Cook 10 minutes. Layer spaghetti and meat mixture in casserole, 2 layers each. Cover with grated cheese. Heat in oven until cheese melts.
Knead dough with powdered sugar; press in molds. Dip in granulated sugar.
Cut biscuits into quarters. Combine 3/4 cup sugar and 1 teaspoon cinnamon in bowl. Shake biscuit quarters in mixture. Drop into greased Bundt pan. Combine remaining ingredients and bring to a boil. Pour over biscuits. Bake at 350° for 35 to 40 minutes.
Bake cake according to package directions. Cool slightly and prick surface with a clean pencil or round spoon handle. Pour sweetened condensed milk over cake; then pour caramel topping over cake. Let stand 1/2 hour. Frost cake with Cool Whip and sprinkle with crushed Heath bars. Refrigerate.
Preheat griddle (nonstick or a little oil). Cut hole in center of bread slice with small glass or biscuit cutter. Beat one egg and mix in sugar, milk and vanilla. Dip bread into egg mixture and place on hot griddle. After 1 minute, place an egg (minus shell) into hole in bread. Turn over when bottom of egg turns white.
Mix thoroughly and use 2 heaping teaspoonfuls to a cup of hot water.
Cream sugar, butter, flour, salt and vanilla until fluffy. Then add 1 egg at a time, beating well after each one. Add milk. Bake in 350° oven until knife comes out clean.
Cook macaroni. Add all the ingredients. Mix with mayonnaise to taste. Cut up the crabmeat into chunks.
In a large bowl, combine the first 8 ingredients. Place chicken in mixture; turn to coat. Cover and marinate overnight in refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350° for 45 minutes, or until juice runs clear. Yields 8 servings.
Boil lasagna noodles according to package. Drain and rinse noodles in cold water. In a 13 x 9-inch pan, add 1/4 cup spaghetti sauce. Spread in bottom. Add the following layers: noodles, sauce, Mozzarella cheese and Parmesan cheese in order. Continue this pattern; top with Parmesan cheese. Bake at 350° for 1 hour.
Cook macaroni according to directions for about 10 minutes. Melt 2 tablespoons margarine in a medium saucepan. Remove the pan from the heat; stir in the flour until well blended. Stir in the vegetable stock or water and milk; place the pan back over medium heat. Stir the mixture until it comes to a boil and thickens. Reduce heat to low. Stir in cheeses, parsley, basil and spices. Continue stirring until cheese is melted. Remove from heat; set aside. In a skillet over medium heat, melt remaining margarine. Stir in broccoli, pepper, mushrooms and green onion. Keep stirring until vegetables are soft. When pasta is done, drain well. Toss with the vegetables and the cheese sauce. Serve hot.
Mix first three ingredients like pie crust. Bake 10 minutes at 350°, then mix remaining ingredients together and spread over crust when cool and bake 20 minutes longer.
Mix walnuts and brown sugar in small bowl. Place 3/4 cup in bottom of pie shell. Reserve remaining mixture for topping. Combine egg, pumpkin, sugar, cinnamon, ginger, cloves, salt and evaporated milk in bowl; mix well. Pour into pie shell.
Pour mixture over drained, warm carrots. Cool at room temperature. Store in refrigerator. Keeps for several weeks.
Combine last five ingredients and pour over meat. Cook on low all day. Remove roast and thicken broth. Serve over noodles.
In blender, place sugar, butter and dry milk. Add boiling water. Beat until smooth. Equals the same as regular 14 ounce can of condensed milk.
Puree each fruit with its packing syrup. Combine fruit purees in a container, refrigerate a minimum of 2 hours. Serve over crushed ice.
In saucepan, over medium heat, melt grape jelly. Add mustard. Add franks and let simmer until heated through. Can be done in electric frypan right at table to keep hot.
Blend all 3 milks together (in blender). Boil water, then add gelatine; stir until dissolved. Add gelatine mix to the blender. Blend thoroughly. Drain juice from cocktail fruit. In a glass container (rectangular dish), layer the fruit cocktail. Then take the mixed milk and pour over fruit cocktail. Refrigerate for about 3 to 4 hours or until firm. Makes 6 to 8 servings.
Sift first 5 ingredients; add oil and mix. Add eggs, one at a time, beating well after each addition. Add carrots, vanilla and nuts. Bake at 350° for 40 to 55 minutes.
Mix all together. Bake 1 hour at 325° in two greased and floured loaf pans.
Mix oil, Worcestershire sauce, garlic salt and seasoned salt. Pour over cereal and mix with wooden spoon. Bake at 250 degrees for 2 hours, turning mix every 15 minutes.
Cook onion and butter in a large saucepan until tender. Add water, rice and contents of seasoning packet. Bring to a boil; reduce heat, cover and simmer 20 minutes. Combine flour and dry mustard in a small bowl. Gradually add about 1/2 cup of the broth, stirring until smooth. Stir remaining broth, flour mixture and milk into rice mixture. Heat to a simmer, stirring occasionally. Continue simmering until slightly thickened. Stir in cheese. Sprinkle with green onions, if desired.