HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown the ground beef with the onion and drain. Add the salsa, water and Taco seasoning mix. Stir well and cook 5 minutes over medium hear or until thickened. Add the olives and the corn. Put in a lightly sprayed 9 x 13 baking dish. Prepare the Jiffy mix and add the cheese and green chilies to the mixture. Stir and pour over the meat mixture. Bake at 350° for 30-35 minutes.
Cream together sugar, brown sugar and shortening. Add beaten eggs, then add sifted flour. Add baking soda, baking powder, vanilla, oatmeal, cornflakes and peanuts. Mix well. Roll in size of small walnut. Bake on ungreased cookie sheet at 350° until well brown.
Pour liquid smoke over meat and rub on all sides. Sprinkle with celery salt, garlic salt, onion salt and meat tenderizer. Cover with foil and leave in the refrigerator overnight.
Combine all ingredients. Spread in lightly greased 9 x 13-inch pan. Bake in a 350° oven for 30 minutes.
Cut and drain pickles very good. Put, in a large container, 1 layer of pickles and then sugar, until finished. Place bag of spice in between. Stir twice a day for 3 days. Put into jars.
Place rice, hot water and mushroom soup in a 9x13 pan, stir. Layer chicken breast on top of mixture. Sprinkle onion soup mix over chicken. Cover with foil and bake at 350 degrees for 1 1/2 hours.
Crumble sausage in skillet. Cook until brown, stirring occasionally. Drain. Grease a 13 x 9-inch Pyrex dish. Line bottom with bread that has been cubed. Top with cooked sausage and grated cheese.
Mix all ingredients together. Top with 1 cup mild Cheddar cheese. Bake at 375° for 25 minutes.
Slice steak diagonally into 1/4-inch thick strips. Place in bowl with garlic, ginger and soy sauce. Refrigerate, covered, 20 minutes. Cut broccoli flowerets. Peel stem and slice 1/4-inch thick. Heat 1 1/2 teaspoons of oil in large saucepan. Add beef and marinade. Stir-fry until brown 2 to 3 minutes. Remove from pan and set aside. Swirl remaining oil around pan. Add beef broth and onion. Stir-fry for 6 to 8 minutes. Add beef broth as needed to prevent sticking. Stir in meat; heat through. Makes 4 servings.
Preheat oven to 350°. Drain artichokes and arrange in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over casserole. Bake for 25 to 30 minutes.
Cream together the cream cheese, sugar, vanilla and salt. Fold whipped cream into mixture. Pour into pie shell. Cover with pie filling and chill. Makes 1 pie.
Drain sauerkraut and cut into short pieces. Add remaining ingredients and mix well. Cover and chill for 8 hours or overnight.
Let cucumbers, onion and salt stand for 2 hours, then drain well. Combine remaining ingredients; bring to a boil for 1 minute, then let it cool. Add to cucumbers and onion. Let set in refrigerator for 2 to 3 days. Put into containers and freeze. Can also be kept in refrigerator.
Mix margarine, flour and sugar until crumbly. Take out 1/2 cup of mixture. Add Heath bars and pecans to 1/2 cup mixture and set aside.
Combine all ingredients, except chocolate syrup and chocolate chips. Beat for 2 minutes at medium speed. Pour 3/4 of batter into greased Bundt pan. Add chocolate syrup to remaining batter and mix well. Pour on top of mixture in pan and swirl through. Sprinkle chocolate chips on top and bake at 350° for 50 to 55 minutes.
Combine all ingredients except cheese and pepper. Pour 1/2 of ingredients into pan, then add cheese and pepper. Pour in remainder of ingredients and bake 35 to 45 minutes at 400°.
Mix 1 1/4 cups water with one package jello. Pour 3/4 cup jello mixture in 9 x 13-inch pan. Let set. Add 3 tablespoons sour cream in remainder. Spread over the set jello. Continue with remainder of 4 flavors.
Scoop out inside of baked potatoes. Set potato skins in baking pan. In mixing bowl, combine potato insides, sour cream and dry Ranch dressing mix. Fill potato skins with mixture. Sprinkle with shredded Cheddar cheese and bake 12 to 15 minutes at 375°.
Mix sugar, margarine and milk and boil for 1 minute exactly, stirring constantly, then take off stove. Add remaining ingredients. When mixed together, spoon onto cookie sheet and place in refrigerator until hard.
Preheat oven to 425°. In large bowl, combine sugars, cornstarch and cinnamon. Add fruit. Mix well. Turn into pastry lined pan. Cover with top crust and cut slits. Seal edges. Bake 40 minutes or until golden brown.
Heat peas and water to boiling in a medium saucepan. Cover and remove from heat. Let stand for 1 hour. Fry bacon; drain. Add with onion and hot pepper to peas. Cover and simmer until peas are tender, 1 to 1 1/2 hours; stir in rice, salt, black pepper, tomatoes and green pepper. Cover and simmer, stirring occasionally until rice is tender, about 25 minutes. Add additional water, if necessary.
Mix pudding and milk and cook until it begins to thicken. Mix with yellow cake mix. Pour into long pan. Pour butterscotch morsels over top. Bake at 350° for 30 to 35 minutes. Moist and good! Keep refrigerated.
Saute onions in butter. Add meat; brown. Add other ingredients. Simmer covered 20 minutes. Cook noodles. Drain. Serve beef over noodles.
Beat the cream cheese and butter or margarine. Add flour and mix well. Shape into ball. Cover and chill 1 to 2 hours. Cook sugar and milk over medium heat until milk boils and sugar dissolves. Stir occasionally. Add nuts. Remove from heat. Cool until spreadable. Roll out dough on lightly floured surface to form an 18 x 12-inch rectangle. Cut in half lengthwise. Spread each with nut filling. Starting from a long side, roll up each strip, jelly roll style. Cut rolls crosswise in half. Place seam side down on ungreased cookie sheet. Cut into 1/2-inch thick slices without separating. Bake in a 350° oven for 15 to 20 minutes or until done. Let cool slightly. Remove and cool on racks. Dust with powdered sugar. Separate slices into cookies. Cover and refrigerate or freeze. Makes about 60.
Melt cream cheese in microwave. Cut up shrimp and put in softened cream cheese. Add other ingredients and whip together. Pour in	greased casserole. Bake 35 to 45 minutes, until bubbling at 350°. Serve hot with wafers or crackers. A chafing dish can be used.
Combine pudding and milk. Mix thoroughly. Add sour cream and Cool Whip; mix well. Layer with pineapple and wafers.
Place apples in unbaked pie shell (two). Top with juice; add sugar, spices and oleo. Cover with other pie crust. (Use in strips or slit holes). Bake at 400° for 45 minutes.
Mix together cheese, sour cream, sugar, lemon extract, egg yolks, flour and 2 tablespoons butter in a large mixing bowl. Beat egg whites stiff and fold in last.
Wipe shanks with damp paper towel. Remove excess fat. Sprinkle with salt. Brown meat in hot fat in a heavy skillet or Dutch oven. Combine remaining ingredients except flour and water. Pour over browned shanks. Cover snugly and cook over low heat for 1 1/2 hours or until tender. Skim off fat. Combine flour and water; add to sauce and shanks. Cook until sauce is slightly thickened. Serve with rice. Serves 6.
Preheat oven to 375°. Remove wrappers from chocolate pieces. In a large bowl, beat butter, sugars and vanilla; blend well. Add flour; blend until smooth. Stir in small chocolate chips. Mold scant tablespoonful of dough around each chocolate Kiss, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly. Remove from sheet to wire racks. Cool completely. Drizzle topping over each cookie. Makes 4 dozen.
Brown beef and onion until brown. Drain. Mix chili powder, salt and pepper to meat. Set aside.
Cook ground beef and onion until meat is browned, stirring to crumble meat; drain well. Combine meat mixture and remaining ingredients. Stir well. Place in 2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Makes 4 to 6 servings.
Cream together sugar, eggs and butter. Add flour; mix well. Pour the pie filling into a 13 x 9-inch pan. Mark batter slightly with knife; put a tablespoon of filling on each marked square. Bake at 350° for 40 minutes. Cut so fruit filling is in center of each square; sprinkle with powdered sugar.
Put apples in pan. Sprinkle flour mixture evenly over top. Add nuts and bake at 350° for about 35 to 50 minutes. Makes 8-inch square pan. Serve with ice cream.
Combine flour, brown sugar, 1/2 cup sugar and cinnamon; cut in spread until mixture resembles coarse crumbs. Stir in walnuts. Reserve 2 cup crumb mixture; press remaining mixture onto bottom of a 9 x 13-inch pan.
Boil your macaroni. In a large bowl, add the macaroni. Sprinkle a little sugar on it and stir. Cut up your celery and onions very fine (add to bowl and stir).
Melt the first 3 ingredients in a double boiler. When smooth, add the peanuts. Drop by teaspoonfuls on aluminum foil. Cool.
Cut meat to fit smoker rack. Rinse, drain and dry meat with a towel. Be sure it is dry. Rub meat with oil, then liberally apply seasoning. Place meat on rack over water pan which has been filled with equal parts Coke and water. Cook approximately 8 to 10 hours. When done, bone is easily removed from meat. Slice and serve with your favorite barbecue sauce.
Boil green bananas until they are easy to peel. Remove peel; cut into cubes. Roast cloves of garlic and chop into pieces. Add to bananas. Chop scallions, using only the leaves (green storkes). Mix dressing, salt and pepper together; add to banana. Serve.
Start to whip whipping cream and add the package of cream cheese. Set aside. Mix the water and jello. Add the frozen berries and let set. After the cream and cream cheese are mixed, put on top of set jello. Add colored mini-marshmallows.
Blend sugar and shortening. Add the egg and milk; mix well. Add the dry ingredients and the vanilla. Roll the cookie dough into 1-inch balls. Flatten with a glass bottom that has been pushed into the cookie dough, then in sugar. Sprinkle decorative candies or sugars on top to decorate. Bake at 400° for 5 to 7 minutes.
Mix pineapple and jello; heat to boiling and then let cool. When cool, mix in buttermilk, nuts and Cool Whip. Pour into bowl or mold and chill until firm.
Bring to a boil the butter, salt, pepper and chicken broth. Add flour all at once to the boiled mixture, stirring constantly until mixtures leaves side of pan. Cool 3 to 5 minutes. Beat in eggs, one at a time, beating until smooth and glossy after each addition. Mix in chicken. Drop by teaspoonfuls into hot fat. Drain on paper towels.
Mix all of the ingredients together and bring to a boil. Reduce heat and add the ham. Simmer until the ham is thoroughly heated through.
Sprinkle cheese evenly over unbaked pie shell. Add chopped shrimp and crabmeat. Then add green onions. Mix eggs, whipping cream, salt and pepper. Pour over shrimp. Preheat oven to 400°. Place pie on cookie sheet and bake 40 minutes. Let stand a few minutes if not completely "set" in center.
Pare, grate and drain cucumber. Combine cucumber with remaining ingredients. A favorite sandwich spread or can be thinned with milk or sour cream to make a delightful vegetable or chip dip.
Wash and slice cucumbers 1/8 to 1/4 inch thick. Soak for 1 hour in ice water. Add ice cubes or crushed ice. Mix water, vinegar, sugar and salt; bring to boil. Pack cucumbers into clean, hot jars with 3 sprigs of dill, 2 garlic cloves and onion. Pour boiling hot pickling syrup over cucumbers, leaving 1/2 inch headspace. Wipe off jar mouth and seal. Process in boiling water bath canner for 15 minutes. (Count processing time as soon as hot jars are placed into actively boiling water.)
Combine all ingredients. Mix well. Shape into a ball. Sprinkle with chopped walnuts. Refrigerate to set. Serve with crackers.
Mix sugar and pineapple; bring to boil. Add jello. Mix well. Let cool. Blend in Cool Whip and cottage cheese. Let set 2 hours in fridge before serving.
Cook sausage over medium heat, breaking up clumps. Pour fat from skillet. Add tomatoes and garlic. Reduce heat to medium-low. Cover and simmer 10 minutes. Skim off excess fat. Add cream. Increase heat and boil, stirring constantly, 2 minutes or until sauce is thickened and creamy. Stir in parsley, salt and pepper.
Heat oven to 350 degrees, grease and flour (or spray with Pam) a tube pan. In large bowl, combine eggs and water. Add remaining ingredients, stir by hand until combined. Pour into prepared pan. Bake for 75 to 85 minutes or until toothpick inserted in center comes out clean. Cool in pan for 30 minutes, loosen edges and remove from pan. Cool completely, wrap in foil or plastic wrap and store in refrigerator.
Remove liver. Place clean, cut up vegetables in pot, except for onion, which is put in whole. Place chicken in pot. Cook 1 1/2 hours.
Brown hamburger and onions. Add other ingredients and pour into casserole. Bake 1 1/2 hours at 350°. Take off lid and add 1 can bean sprouts. Bake another 1/2 hour.
Cook chicken breasts until tender. Take off bone. Cut in small bite-size pieces. Place chicken with broth in large baking pan. Add cream of chicken soup and all vegetables. Top with Bisquick (recipe on box). Bake 1 hour. Serves 4 to 6.
Pour milk over oats; let stand 5 minutes. Mix together flour, baking powder, salt and lightly stir in eggs into oats mixture. Add honey then add dry ingredients and oil, stirring until blended. Cook on a hot lightly greased griddle.
Mix with fork. Spread and press into pie pan. Microwave on Roast 7 to 9 minutes (glass pan only) or 350° oven until golden brown. Cool and fill with favorite filling.
Preheat oven to 350°. Cook rice in water, butter and salt as usual. After cooked, add remaining ingredients. Stir until Cheez Whiz is melted. Pour into greased casserole. Bake until bubbly, approximately 30 minutes.
Mix together all ingredients, except coconut. Form into balls and roll in coconut. Refrigerate 12 hours or overnight.
Mix ingredients and bring to a full boil. Boil for 1 minute. Cool by placing pot in sink and running cold water around it. Beat until thick enough to spread.
Saut onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken broth; stir constantly and bring to a boil. Remove from heat and pure in food processor or blender. Add peanut butter and half and half, stirring to blend thoroughly. Return to low heat and heat until just hot, but do not boil. Serve; garnish with chopped peanuts.
Mix together. Form balls (works better with hands wet). Roll in large package strawberry Jell-O.
Mix all ingredients, except 1/4 cup melted butter and cereal. Place in a large rectangular buttered cooking dish in a smooth, thin layer. Mix melted butter and cereal and sprinkle on top. Bake 45 to 55 minutes at 350°.
Mix ingredients together. Add enough mayonnaise to moisten. Chill until ready to serve.
Spray a 13 1/2 x 9-inch pan with Pam. Cut chicken into bite size pieces. Lay on bottom of pan. Cover with Swiss cheese, cream of chicken soup, wine and stuffing mix. Melt butter and drizzle over stuffing. Bake 1 hour at 350°. Serves 6.
Brown meat and onion until brown. (Don't drain.) Add tomatoes and all other ingredients in a crock-pot or deep dish. Simmer 4 hours. Best if eaten next day.
Sift flour and salt together. Mix butter, vanilla and sugar thoroughly. Blend in flour mixture; add nuts. Roll into balls and cook on 350° for 10 minutes. While still hot, roll cooked balls in powdered sugar.
Combine mix with whisk; marinate 6 hours in Ziploc bag, then use for basting. This can be used for chicken or any steak, grilled or broiled. Try it on roast chicken in the oven, basting occasionally.
Prepare pie dough (2 crusts). Cube pork (fresh). Roll in flour and put into bottom crust in pie pan. Sprinkle in 1 teaspoon flour, nutmeg and salt. Cover with water; put on top crust and crimp. Carefully put in preheated oven. Bake at 350° for 1 1/2 hours or until done.
Using turkey gravy or broth as a base, add all other ingredients to it and stir together. Cook on low heat for 2 to 3 hours.
Allow the gelatin to soak in the water in a saucepan for 5 minutes. Add the milk and heat, stirring until the gelatin is dissolved. Remove from heat and add the chocolate syrup, sugar and salt. Cool; add the creams and the vanilla. Freeze in crank freezer (can use electric). Makes 4 quarts.
Brown meat and alternate potatoes, corn and pork chops. Sprinkle with salt and pepper on each layer. Cover with approximately 1 1/2 cups milk. Dot with butter, cover and bake 45 minutes at 350°.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Heat caramels and milk in 2-quart saucepan over low heat; stir frequently until melted. Mix flour, oats, brown sugar, baking soda, egg and salt. Cut in margarine with fork until crumbly. Press 1/2 of mixture into pan. Bake 10 minutes. Sprinkle nuts, then chips over baked layer. Drizzle caramel mixture over top. Sprinkle with remaining crumb mixture. Bake 20 to 25 minutes. Cool completely. Store in refrigerator. May microwave when ready to eat.
Preheat oven to 375°. Combine 3 cups flour and salt; cut in shortening with a pastry blender. Mix egg yolk with milk and add to the flour. Stir just until the dough clings together. Divide in half. Roll half into a 15 x 10-inch rectangle and transfer to a jelly roll pan that has been buttered. Toss together the apples, sugar, butter, flour and cinnamon. Distribute over the dough. Roll out remaining dough and cover filling. Brush with slightly beaten egg white. Bake 40 minutes. Combine powdered sugar and water. Drizzle over pastry while warm. Cool and cut into squares.
Cream peanut butter and margarine until smooth. Add confectioners sugar and mix with hands. Shape into balls (small ones about the size of marbles). Melt chocolate by putting in small bowl; place this bowl into larger one with hot water from tap. Stir until chocolate melts. Dip balls into chocolate and place on waxed paper.
Dissolve Jello in 2 cups boiling water. Add fruits undrained. Refrigerate for several hours to congeal.
Cream 1/2 cup butter with 1 cup sugar, then add 1 beaten egg and 1 cup persimmon pulp. Persimmon pulp needs 1 teaspoon soda dissolved in it first. Set aside and combine the following.
In large skillet, brown beef and onion; drain off fat. Add remaining ingredients and mix well. Cover and cook over low heat for 20 to 25 minutes, stirring the mixture occasionally. Makes 4 servings.
Put vegetables, chicken and soup in 1 pie shell. Season with salt and pepper. Put the other pie shell on top of the mixture and puncture top shell 5 or 6 times with a fork. Bake at 425° until pie shells are brown, about 30 minutes. Serve hot.
Mix together. Place in a jar and refrigerate. Keeps very well. Do not add any water to this recipe.
Place ice cream in mixing bowl. Stir just enough to soften. Fold in peanut butter, then Cool Whip. Spoon into graham cracker crusts. Freeze 4 to 5 hours before serving. Makes 2 pies. Will keep several weeks in freezer.
Mix 2 cups plain flour, oleo and 1/2 cup powdered sugar together. Mix well. Press into a 13 x 9-inch pan. Bake 20 minutes at 350°. Mix eggs, 2 cups sugar, dash of salt and lemon juice. Mix 4 teaspoons plain flour and 1 teaspoon baking powder together and add to egg mixture. Pour into crust and bake for 25 minutes at 350°. Sprinkle with powdered sugar while hot. When cool, cut in squares.
Combine cucumbers, onions, green peppers and whole garlic cloves. Add salt; cover with ice and mix thoroughly. Let stand 3 hours. Drain well; remove garlic. Combine remaining ingredients; pour over cucumber mixture. Bring to a boil. Fill hot jars; adjust lids. Process in boiling water bath for 5 minutes. Makes 12 pints.
In hot margarine in 3-quart saucepan cook vegetables, covered, stirring occasionally, 20 to 25 minutes or until tender. Remove from heat. Stir in flour; mix well. Cook 1 minute, stirring occasionally. Add chicken broth to vegetable mixture. Bring to boiling, stirring constantly. Gradually stir in cheese. Cook over medium heat, stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bring just to boiling, but do not boil. Sprinkle with parsley; serve with croutons. Makes 6 to 8 servings.
Mix all ingredient and stuff bird. Roast at 325°, basting frequently. Turkey is done when popcorn blows his ass out.
Grate cheese and put aside. Mash pimentos with fork into very small pieces. Drain juice. Mix cheese and pimentos, then add mayonnaise and sugar. Salt and pepper to taste.
Prepare orange juice and pineapple juice according to package directions. Prepare lemonade using 3 cans of water. Combine juices; chill at least 2 hours. When ready to serve, pour mixture into punch bowl. Add ginger ale, stirring gently to combine. Add sherbets to mixture in small scoops. Yields about 1 1/4 gallons.
Boil chicken in water until done (approximately 1 hour). When cool, cut chicken into chunks and place in bottom of 13 x 9-inch greased pan. Cut tortillas into strips and lay on top of chicken.
Brown hamburg; pour off grease. Add potatoes and water. Simmer for 1/2 hour. Add more water, if needed.
Fold Cool Whip and yogurt together. Add strawberries. Put in graham cracker crust. Freeze about 4 hours. Let stand at room temperature for about 20 minutes before cutting. Top with strawberries. Makes 2 pies.
Place diced bacon and onions in skillet. Cook until bacon is translucent but not crisp. Add onion, catsup, mustard, and molasses and cook until heated and bubbling. Place remaining ingredients in a shallow 2-quart baking dish. Pour bacon mixture over top, mix gently, and top with bacon slices. Bake at 350° about 45 minutes. Yields 6 servings.
Mix all ingredients together and store in airtight container. Add 1 or 2 heaping teaspoons to a cup of hot milk.
Put egg white, cream of tartar, sugar and vanilla in bowl. Add water and beat with mixer until it forms peaks.
Beat eggs until light and foamy. Add next four ingredients, mixing lightly but well. Combine dry ingredients and blend with egg mixture. Add nuts. Divide batter into 2 greased loaf pans and bake at 325° for 1 hour or until done. Test with toothpick. Remove from pan at once and cool on rack. May be frozen.
In a large bowl, cream together butter and white and brown sugars, then add eggs and vanilla. In another bowl, mix flour and oatmeal (process in blender until powdered), then in the same bowl put in baking powder and soda. Combine all ingredients in one bowl and add chocolate chips. Drop cookie dough on a cookie sheet. Bake at 375° for 6 to 8 minutes or until light brown. Makes 5 dozen.
Measure the first 6 ingredients into one bowl and mix well. Use a large tube pan (10-inch), greased and floured. Peel and slice apples and mix with cinnamon and sugar mixture. Pour half of cake mixture in pan and cover with half of apples. Add rest of batter and top with rest of apples. Bake at 350° for 1 3/4 hours. Test and bake longer if needed.
Brown hamburger and sausage. Drain. Cube the cheese. Drain pimento. Put all ingredients in crock-pot. Heat on high, stirring occasionally until cheese melts. Then cook on low 3 to 4 hours.
Line dish with foil (have enough foil to cover top of dish). Skin chicken and cut up. Rub in oil and soy sauce. Place in dish. Put celery, onions and bell pepper (sliced) on top. Grate Cheddar cheese on top and sprinkle with Parmesan cheese. Pour rest of oil over chicken. Cover and seal foil around the edges. Cook 1 hour at 350°. Uncover and brown 10 minutes at 400°.
On rack in broiling pan, broil beef cubes, turning to brown all sides until rare, about 6 minutes. Set aside.
Place fruit in a bowl. Pour liqueur over fruit; cover. Set aside for 2 or 3 hours. To serve, slowly stir in wine. Makes 9 to 10 cups.
Mix cake mixes, 2 eggs and 1 stick of butter. Press in bottom of 9 x 12-inch pan. Combine 1 stick butter, powdered sugar, 2 eggs and cream cheese together. Pour over cake. Bake at 350° for 40 minutes. Sprinkle with powdered sugar.
Boil together squash and onion; then mix in chicken soup and grated carrots. Pour into buttered dish. Top with stuffing crumbs. Dab with margarine. Bake, uncovered, at 350° for 35 minutes.