HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and onion together until crumbly and brown; drain excess fat. In a large frying pan, add taco seasoning mix to meat and onion. Mix evenly. Add tomato paste and water; simmer 1/2 hour. On serving plate, pour 3/4 to 1 cup of meat mixture. Top with grated cheese, shredded lettuce, chopped tomato, onion, black olives, cubed avocado and sour cream. Use Fritos or tortilla chips to scoop and eat (or pour meat over chips and eat with a fork, but chips will get soggy).
Drain pear halves and arrange on lettuce leaves. Drain cherries well. With mixer, mix softened cream cheese, cherries and nuts. Fill pear halves with this mixture. Refrigerate until time to serve.
Mix first 9 ingredients in large bowl. Make a well in the flour mixture; pour in 1 cup oil. Add 1 (14 1/2 ounce) can pumpkin pie filling and 2/3 cup water. Blend well with mixer. Add 4 eggs, one at a time, beating well after each egg. Pour into 3 greased and floured loaf pans. Bake at 350° for 1 hour.
Place all ingredients except egg whites, confectioners sugar and lemon juice in mixing bowl in order listed. Beat until smooth. Fold in stiffly beaten, but not dry, egg whites. Pour in tube pan. Bake 1 hour at 325°. Combine confectioners sugar and lemon juice. Glaze cake while it is still hot. Yields 16 servings.
Put all together in a large pot and cook for a couple of hours on low. Serve over Tostitos chips, crumbled up. Sprinkle shredded Cheddar cheese on top.
Cook celery and onion in margarine until golden. Combine soup, water and cheese spread. Thaw broccoli over hot water in top of double boiler. Combine all ingredients. Place in a greased 2-quart casserole dish. Bake at 350° for 45 minutes.
In a large bowl, combine vermicelli, oil, lemon juice and garlic. Toss and chill. Add celery, bell pepper, olives and onions. Mix well. Add mayonnaise and chill.
Brown the ground beef and onion together. Season to taste. Add the remaining ingredients. Simmer 1 hour in large pot. Serve with tortilla chips and grated cheese.
Cook the elbows. In a saucepan, melt margarine over low heat. Beat in flour with a wire whisk and continue to beat over medium flame until smooth and bubbly. Whip in boiling water, salt, soy sauce, garlic powder and turmeric, beating well to dissolve. The sauce should cook until it thickens and bubbles. Then whip in 1/4 cup oil and the yeast flakes. Mix part of the sauce with the noodles and put in casserole dish, and pour a generous amount of sauce on top. Sprinkle with paprika and bake for 15 minutes in 350° oven. Put in broiler for a few minutes until "cheese" is stretchy and crisp.
Mix cream cheese and Marshmallow Fluff until blended. Use as dip for fresh fruit.
Melt margarine; add to beaten eggs and remaining ingredients and mix well. Place in a greased pan (7 x 11-inch) and bake for 35 to 40 minutes at 350°. The casserole is ready to eat when brown on top and not soggy in the center. Serves 10.
Put salt and oil in water; bring to a rolling boil. Pour in rice slowly while stirring gently to keep rice from settling. When mixture returns to rolling boil, stop stirring and leave it alone. The boiling action will stir it. Cook 13 to 15 minutes. Pour into colander and rinse well with warm water. Let drain. Use what you need and freeze the rest. To use frozen rice, place in colander and run hot water on it.
Cut cabbage in fine pieces. Do not shred. Cook until barely tender in salted water. Drain. Prepare white sauce by blending melted shortening, flour and salt. Stir in milk. Stir until slightly thickened, then add cheese. Add sauce to cabbage and pour into a casserole. Top with crumbs. Bake at 350° for 20 minutes.
Preheat oven to 400°. Brown sausage and crumble; drain well. Mix soup and water. Stir sausage into soup mixture. Add Bisquick and stir just until all ingredients are moistened. Spray small muffin tins with nonstick spray. Fill muffin tins with batter. Bake 10 to 15 minutes.
Cube beef and brown in salad oil. Add chopped onion, celery and bell pepper; brown. Mix together the water, cornstarch and soy sauce; add to mixture. Add the mushrooms and green beans and cook for 10 or 12 minutes or until beans are done, stirring occasionally. Serve over cooked Minute rice.
Cook roast, cabbage, carrots and onions together for about 2 hours; add potatoes and cook on low heat another hour. Add chicken and broth; cook low for 1 more hour. Serve over noodles. Sprinkle with parsley flakes.
Heat oil in skillet over high heat. Cut chicken into strips. Add to skillet with garlic. Stir-fry 3 minutes. Add vegetables. Stir-fry for 3 minutes. Reduce heat to medium. Stir in remaining ingredients. Simmer for 1 minute. Serve over rice. Serves 4.
Preheat oven to 350°. Cream shortening and sugar. Add unbeaten eggs, one at a time. Beat well after each is added. Add milk and flour alternately. Add chocolate and vanilla. Add water and soda last. Bake at 350° in a greased and floured 1 x 12 x 15-inch pan.
Mix all ingredients together, except crab meat. Then fold in crab meat. Cover. Chill 24 hours or overnight in refrigerator. Serve with tortilla chips.
Beat eggs with a beater until foamy. Add vanilla, salt and sugar. Add milk and mix in a blender. Serve cold with cinnamon or nutmeg. Makes enough for four people.
Boil chicken in water until tender, but does not fall off the bone. Remove from water and cover with your choice of barbecue sauce. Let stand in refrigerator for 3 to 4 hours or overnight. Place on grill and finish cooking, turning several times.
Sprinkle chicken with Italian seasoning. Pound between sheets of plastic wrap. Spray nonstick skillet with nonstick cooking spray. Saute chicken strips just until no longer pink. Keep warm. In small saucepan, whisk small amount of evaporated milk into flour. Stir in remaining milk, garlic, salt and pepper. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Add cheese; stir until melted. Spray 10 x 6 x 2 inch baking dish with nonstick cooking spray. Spread about 1/4 c. sauce in bottom of dish. Arrange broccoli over sauce; top with chicken pieces. Pour remaining sauce over top. Sprinkle with paprika. Cover. Bake in preheated 350° oven for 20 minutes or until heated through.
Place apples in unbaked pie shell. Combine 1/2 cup of the sugar with cinnamon. Sprinkle over the apples. Combine remaining 1/2 cup sugar with flour. Cut in butter or margarine until crumbly. Sprinkle crumb mixture over apples. Bake at 400° for 40 minutes or until apples are tender. Cool or serve warm with whipped cream on top.
Butter the bread; remove the crusts and cut each slice into 2 triangles. Arrange half the bread, buttered side up in a baking dish.
In saucepan, combine pie filling, sugar, pineapple and cornstarch. Cook until thick. Remove from heat; add Jell-O. Stir to blend and cool. Add bananas and nuts. Pour into crusts and top with whipped cream.
Mix cake according to package directions. Pour into greased oblong pan. Mix cheese, sugar, eggs and vanilla. Pour over cake mix. Bake at 350° for 1 hour or until toothpick comes out clean.
Blend cream cheese and margarine together. Cut in flour as with pie crust. Form into a ball and chill. Roll out, cut and press into mini muffin tins.
Rinse chicken. Cook in water to cover in saucepan until tender. Bone and chop chicken; reserve broth. Place chicken in 9 x 13-inch baking dish. Bring soup, 1 soup can reserved broth and tarragon to a boil in saucepan, stirring to mix well. Pour over chicken. Sprinkle peas and carrots over soup mixture. Spread Biscuit Topping evenly over casserole. Bake at 350° for 1 hour or until brown. Yield: 6 servings.
Mix thyme or parsley with pepper and corn flake crumbs. Dip chicken in milk and then in crumb mixture. Place chicken in baking dish that has been lightly oiled with olive oil. Bake, covered, 50 to 55 minutes at 400°. Serves 6. Is low in sodium and fat.
In lightly greased 9 x 12-inch dish arrange chicken with meatiest pieces to the outside edges. Combine tomato soup, tomato paste, onion salt, garlic salt, oregano and mushrooms. Generously spoon sauce over chicken. Cover with wax paper. Microwave at High 20 to 22 minutes, rotating dish one-half turn after 10 minutes. Sprinkle cheese over chicken. Microwave at High 2 to 4 minutes until cheese is melted. Let stand about 5 minutes before serving. Total time: 20 to 26 minutes.
Preheat oven to 325°. Cream butter and sugar until well blended. Add eggs one at a time, beating well after each. Add flour, beating well (at least 10 minutes). Bake for 1 hour or until cake tester inserted in center comes out clean.
Brown ground beef, onion and garlic in oil. Break up tomatoes well and add with tomato paste, water, oregano, salt and pepper to the ground beef. Cover and cook over low heat 1 1/2 hours. Spoon off excess fat. Cook mostaccioli as directed. Drain and place on serving platter. Top with sauce and sprinkle with cheese.
Grease and flour bottoms only of two 9 x 5-inch or 8 x 4-inch loaf pans. In large bowl blend first 5 ingredients. Beat 1 minute at medium speed. Add remaining ingredients, blend at low speed until moistened. Beat 1 minute at medium speed, pour batter into prepared pans. Bake at 350° for 60 to 75 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan. Cool completely.
Add 3 chicken bouillon cubes to 3 cups water. Cut or break up cauliflower into flowerets. Cook in small amount of water until tender. Drain. Cut up or lightly mash real fine. Saute onions in margarine only until tender, do not brown. Add flour and mix until well blended. Add chicken broth, milk and Worcestershire sauce. Stir with whisk until mixture thickens slightly. Add cheese and cauliflower. Bring to boil, reduce heat and keep hot until ready to serve.
In large bowl, combine all ingredients except chocolate pieces and nuts. Stir together. Beat 1/2 minute on low speed, then 3 minutes on high speed. Stir in chocolate pieces and nuts. Pour into greased and floured 9 x 5 x 3-inch loaf pan or two 7 x 3 1/4 x 2 1/4-inch pans. Bake for 1 hour at 350°. Delicious served warm.
Blend together soup, evaporated milk and mayonnaise. Add rest of ingredients, except potato chips. Stir together until blended. Pour into large greased casserole. Cover with potato chips and bake 350° for an hour or so. Add half and half towards end of baking if it looks too dry. This is very good served at a luncheon.
Combine first 3 ingredients, blending well. Stir in remaining ingredients except pecans. Shape into ball and roll in pecans. Chill.
Drain spinach. Cook celery and onion in a little margarine. Mix with remaining ingredients, saving cheese crumbs for topping. Bake at 275° until it smells good, about 30 minutes.
Fill pumpkin can with evaporated milk plus fill it with regular milk. Bake at 400° for 5 minutes, then at 350° for 50 to 60 minutes.
Boil sugar and water until clear and sugar is dissolved; set aside. In blender, blend watermelon, salt, lemon juice, food coloring and lime juice. Add sugar syrup. Freeze at least 24 hours. Break into chunks and place in glasses. Pour 7-Up over chunks, blending in slush.
Mix package of dressing according to instructions on package. Add remaining ingredients. Chill until time to serve.
Boil all ingredients (except popcorn, soda and peanuts) for 5 minutes, stirring frequently. Remove from heat and add soda, stirring quickly. Pour over popcorn, mixing well. Spread popcorn mixture on 2 large flat pans and place in a 250° oven for 1 hour. Stir 2 or 3 times while baking. Store in tightly closed container.
Bake at 350° for 1 hour for regular loaf pan. I use half-size loaf pans and make 2 small loaves and bake for 30 to 35 minutes.
Mix all ingredients except cheese and chips. In a 9 x 13-inch pan, layer Doritos, then mixture and cheese. Repeat layers, ending with cheese on top. Bake at 350° for 30 to 40 minutes.
In mixing bowl, combine cherries, dates, raisins, pecans and 1 cup flour. In large bowl, mix applesauce, margarine and molasses. Place in sifter 2 cups flour, sugar, soda, salt and spices. Sift into applesauce mixture and mix well. Add fruit and goodie mixture. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 30 minutes.
Peel and mash avocados. Stir in other ingredients. Chill, covered to prevent darkening. Don't make too far in advance.
Cook squash and onion until tender. Drain and mash. Add soup and sour cream. Prepare Stove Top stuffing with 1 stick of margarine. Spread half of the stuffing mix on a greased 9 x 13-inch baking dish. Pour squash mixture over stuffing mix, then top with remainder of stuffing mix. Bake 30 to 40 minutes at 350° until brown. Top with cheese and let melt before serving.
Cook broccoli. Drain and place in baking dish. Stir together soup and shredded cheese. Add milk, salad dressing and beaten egg to soup mixture, stirring until well blended. Pour over broccoli in baking dish. Combine bread crumbs and melted oleo and sprinkle evenly over top of casserole. Bake at 350° for 45 minutes until lightly browned. Makes 6 servings.
Mix together sugar, flour and whipping cream. Combine with gooseberries. Pour into prepared crust and bake until crust is brown and filling set. Delicious.
Put vanilla pudding in Cool Whip. Mix until pudding is not grainy. Add fruit and it's ready to serve.
Make a syrup by boiling sugar and 2 cups water for 10 minutes. Add tea and juices. Chill 2 or 3 hours. Strain if desired. Add cherries with juice, 3 gallons water and ginger ale. Pour over ice cubes in punch bowl. Serve. Yields 75 servings.
Combine cooking oil and sugar. Add well beaten eggs and vanilla (or cinnamon). Measure and sift together the flour, salt and soda. Add dry ingredients to first mixture. Stir in apples and nuts; combine thoroughly. Pour into tube or loaf pan; bake at 350°.
Rinse and sort beans. Soak beans overnight with water 1-inch over top of beans. Put loose cover on kettle. In morning, add cut up bacon (raw). Cook uncovered until beans are tender. Put beans into roaster (do not drain). Add remaining ingredients. Stir. Mix thoroughly and bake 2 1/2 to 3 hours. Cover roaster when baking. Stir occasionally.
Slowly add cornmeal to boiling water, stirring constantly until thick and smooth. Add butter and salt; cool to lukewarm. Then add eggs and milk. Beat for 2 minutes. Pour into greased casserole and bake in preheated 375° oven for 35 minutes or until golden brown. Spoon out while piping hot and pass more butter.
Brown hamburger. Add remaining ingredients and stir well. Bake at 400° for 30 minutes.
After eggs and macaroni are done, peel the eggs and cut into small quarters and then drain the macaroni and add together. Take tomato, pickles, ham and onion and add them to the egg and macaroni into a large bowl. Take salt and pepper; add to desired taste. Add mustard and mayonnaise. Mix well and enjoy.
Dissolve Jell-O, Kool-Aid and sugar in boiling water. Add cold water; stir well. Pour into ice cube trays, small paper cups or frozen pop molds.
Brown beef in oil in a Dutch oven. Add water. Bring to a boil and skim off foam. Simmer, covered, for 1 hour. Add remaining ingredients. Simmer, uncovered, for 1 hour or until beef and barley are tender.
In a double boiler, melt Chocolate until smooth; stir in Candy Pieces. Line a cookie sheet with wax paper. Pour mixture on to cookie sheet. Let cool overnight. Break into pieces and put in air tight container. Makes an excellent Christmas present.
Cream powdered sugar and margarine until light and creamy. Add eggs, one at a time; beat well after each addition. Combine salt with flour. Add 1/3 of flour with 1 tablespoon canned cream, 1/3 of flour with 1 tablespoon canned cream and 1/3 of flour with 1 tablespoon canned cream, beating well after each addition. Add lemon rind and juice. Bake 1 to 1 1/2 hours at 300° to 325° in tube pan sprayed with Pam.
Place ingredients in casserole in layers with Tater Tots on top. Works best if you partially brown your hamburger and drain the grease. Bake, uncovered, at 300° for 2 hours.
Mix all ingredients together and put in a 9 x 13-inch cake pan. Bake at 350° for 1 hour.
Cook twist pasta according to box directions. Drain and rinse both kinds of beans and add to the pasta. Cook broccoli just until tender and drain before adding to the pasta. Add remaining ingredients and simmer to heat through before serving.
Combine and boil for 25 minutes. Makes about 12 pints. Place in sterile jars and seal.
Wash orange well. Do not peel. Cover thickly with whole cloves stuck through the skin and bake the orange in a small pan for 45 minutes at 350 F. Place the orange, two cinnamon sticks, and about 1/2 c of the candies in a large crock pot with the apple juice. Turn on high and let it sit until very hot, and candies have melted. Serve in small cups.
Combine flour, paprika and pepper on a plate. Press chicken into mixture, coating evenly and then shake off excess. In a heavy 10-inch skillet, heat oil over medium-high heat for 1 minute. Add chicken and cook for 3 minutes on each side. Do not overcook. Place on heated platter. Add chicken broth to skillet, scraping up any browned bits on the bottom. Stir in the lemon juice and capers and heat through. Pour sauce over chicken breasts and serve. Serves 4.
In a large saucepan, melt chocolate chips and butter over low heat. Stir until well blended. Remove from heat and add biscuit mix, milk and egg. Stir well until all lumps are gone. Add nuts. Put in greased 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Makes 2 1/2 dozen.
Mix all ingredients together. Put over medium heat and cook, stirring constantly, until mixture comes to a boil. Boil 1 minute; remove from heat. Add vanilla. Cool. Beat until creamy; spread on cake.
Add all ingredients and blend for 1 minute. Pour into a 9-inch pie pan. Bake 40 minutes in a 350° oven. No crust needed.
Combine water and sugar; bring to boil; let cool. Add lemon juice. Add ginger ale and sparkling Catawba juice. Makes about 1 to 1 1/2 gallons.
Mix all together. It takes about 1 1/2 to 2 teaspoons for a cup.
Place beans in large casserole or bean pot. Fry bacon until crisp. Add onion rings and garlic. Cook in bacon fat for a few minutes. Add dry mustard, vinegar, and sugar. Cook over low heat 20 minutes. Pour sauce over beans. Bake at 350° for 60-75 minutes. Serves 12-16.
Mix ingredients together and add mushrooms. Cover and refrigerate overnight. Pour off sauce and serve mushrooms with toothpicks.
Brown beef and onion in skillet. Add salt, tomato sauce and bouillon cube. Bring to boil. Reduce to low heat. Cover and simmer 5 minutes. Serve meat mixture over hot rice. Top with chopped tomatoes, sour cream, shredded cheese, tortilla chips or olives. Makes 4 servings.
First Layer: Using a 13 1/2 x 8-inch pan, spread beans on bottom.
Cook raisins until tender in enough water to measure 1 cup of juice. Mix baking soda in juice and set aside. Sift all dry ingredients together, then stir in raisin and soda mixture. Stir in sausage and nuts. Bake in ungreased Bundt pan for 1 1/4 hours in a 350° oven.
Mix together dry ingredients. Then beat egg yolks well and add to milk, vanilla and butter. Then add egg yolk mixture to dry ingredients. Bake in lightly browned pie shell about 30 minutes at 350°.
Cut steak in strips. Heat butter or margarine in skillet. Add meat and fry until richly browned. Add onion and the next five ingredients. Cook, covered, 20 to 30 minutes or until meat is tender.
First you take the cucumber slices and put into a bowl, then you take a bunch of broccoli pieces and put them in a bowl too. Then you take the tomato slices in the bowl with the carrot slices, then you mix it all up. Then you add some dressing and eat it. It's good.
Pour milk in large mixing bowl. Add pudding; mix until firm. Fold in sour cream. Fold in Cool Whip. Set aside.
Preheat oven to 350°. Oil a 9 1/4 x 5 1/4 x 2 3/4-inch or similar size loaf pan and dust with grated Parmesan or Romano cheese. Combine all ingredients very well in a large bowl and form into a ball. If mixture does not form well, keep adding bread crumbs a tablespoon at time until formed. Spread out evenly in pan. Cover with foil and bake for 20 minutes. Uncover and bake another 15 to 20 minutes or until meat has shrunken from the sides.
Cream butter and sugar; beat in flour and cornmeal. Add eggs, milk, vanilla and lemon juice. Mix well. Pour into unbaked pastry shell. Bake at 350° for 55 to 60 minutes, until a knife comes out clean.
Slice potatoes thin and onions. Layer alternately. Add butter, salt and pepper. Cover with foil. Bake at 375° for 25 to 30 minutes or until done. May be cooked on gas grill.
Mix beans, rice, tomato sauce and optional ingredients in a bowl. Wet bottom of 10-inch round pan or 9 x 12-inch pan with at least 2 inches deep of tomato sauce. Place tortillas flat on the bottom of the pans. Cover entire surface by overlapping the tortillas. Cover tortillas with bean mixture. Two layers of tortillas and bean mixture work fine, ending with a layer of tortillas and grated cheese on top. Place in a 350° oven until hot. (I usually put on a lid for awhile or cover with aluminum foil until tortillas are hot, then remove foil for the last few minutes.)
Shred first three ingredients and drain. Cover with boiling water and canning salt. Let stand for 1 hour, then drain. Add turmeric and celery seed and stir. Mix 1 cup each vinegar and sugar until you reach desired consistency. Bring mixture to a boil. Place in clean jars and process.
Brown beef and onion; drain. Stir in sauce mix, tomato sauce and water. Simmer 10 minutes. Spoon into greased 13 x 9-inch pan. Top with cheese slices. Beat eggs, milk and oil until foamy. Beat in flour and salt until batter is smooth. Pour batter over meat filling; spread to cover completely. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes or until puffed and golden brown. Cut into squares. Serve while hot. Makes 8 servings.
Combine first 6 ingredients together. Form into loaf. Place in baking dish. Combine chili sauce and brown sugar. Spread on top of loaf. Bake 10 minutes at 400°. Bake an additional 1 1/2 hours at 300°.
Combine flour, 1 tablespoon sugar, nuts and margarine. Pat in bottom of 9 x 13-inch pan and bake 15 minutes at 350°. Cool completely. Beat together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over cooled crust. Prepare puddings according to package directions, using 1 1/2 cups of milk per package. Layer over the cream cheese layer and chill pie thoroughly.
Cook sugar and milk over medium heat until mixture comes to a boil, then add butter and peanut butter. After it all boils and melts, remove from stove. Add oats, cocoa and vanilla. Stir together and dip cookies onto wax paper.
Mix butter, sugar and vanilla until creamy. Add pecans. Mix, then gradually add flour. Knead for 5 minutes. Refrigerate overnight. Take out 1 hour before; using teaspoon, roll in balls and bake 30 minutes at 350°. Roll in confectioners sugar when hot, then again when cooled.
Blend all ingredients, except marshmallows, in electric mixer until very soupy. Place in casserole with marshmallows on top. Bake at 350° for 30 minutes.
Cook spaghetti; drain and return to pan. Keep warm. Cook 3 tablespoons oleo; add onion. Cook until tender. Stir in flour; cook 1 minute. Add milk, mushrooms with liquid, bouillon, salt and pepper. Cook until thickened slightly. Remove from heat. Stir in Parmesan cheese. Tear bread into small pieces to make about 2 cups coarse bread crumbs.
Cream together the butter, cream cheese and sugar. Add eggs one at a time; beat well after each addition. Add flour mixed with baking powder and flavorings. Batter will be stiff. Bake in greased and floured tube pan at 325° for 1 1/2 hours.
In a large bowl using a fork, mix flour, margarine or butter, sugar, salt, cinnamon and vanilla, forming crumbs for top of cake. Set aside in refrigerator. Make your yellow cake mix according to directions on box, except pour mixture into a 12 x 16-inch greased and floured cake pan. Bake for 20 minutes. Very carefully remove cake and spoon crumb mixture over top of cake. Bake 25 minutes more. When cake cools, sprinkle with confectioners sugar. Enjoy.
Combine butter and seasonings; spread between bread slices and place loaf on a baking sheet. Bake at 350° for 10 to 15 minutes or until thoroughly heated.