HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef; add Ro-Tel, tomatoes, taco mix and dressing mix; stir well and let simmer for 30 minutes, stirring occasionally. Add beans and corn; continue to stir until warm through. Serve in soup bowls; drop a spoon of sour cream in center and sprinkle with cheese.
Preheat oven to 350°. Combine flour, oats, sugar, margarine and mix well. Reserve 1/2 cup. Press remaining mixture in 13 x 9-inch pan. Bake 10 minutes. Remove and pour milk over top. Sprinkle with nuts and chips. Top with reserved oats. Press lightly. Bake for 25 to 30 minutes. Cool and cut into bars.
Soak okra in eggs. Mix cornmeal, salt, and pepper. Heat oil. dip okra in cornmeal. Coat evenly, then place in hot oil. Cook until golden brown.
Saute meat and drain well. Set aside in large bowl or pan. Saute onion and pepper. Add this and all other ingredients to meat. Mix really well. Put in casserole dish and bake at 325° for about 50 minutes.
Mix together all ingredients in mixing bowl and beat with mixer until blended. Pour into crusts and freeze overnight, at least 24 hours. Yields 2 pies.
Brown together meat, onion and garlic. Add the other ingredients. Cover and simmer for 30 minutes, stirring occasionally.
Cook potatoes in water until tender. Drain and mash. Add butter and cream cheese; beat until smooth. Stir in 1/2 cup cheese and next 6 ingredients. Spoon in greased 11 x 7 x 1 1/2-inch baking dish and bake at 350° for 40 minutes. Sprinkle with 1/2 cup cheese and bake 5 minutes.
Put chicken (or parts; I use breasts for company) in water to cover and cook until tender. Remove chicken skin and bones and cut up. Place celery and onions in a pan with a little oleo, as for dressing. Cook until tender; mix with chicken and place in an 11 x 7 x 2-inch baking dish. Pour oleo over chicken. Combine soup and broth and pour over chicken. Combine flour, baking powder, salt and milk and pour over chicken mixture (this rises and makes the crust). Bake at 425° for about 50 minutes (check pie at 35 minutes).
Cook apples and apple juice together in saucepan until apples are tender (hot through). Mix cornstarch and cinnamon. Add about 1/4 cup cold water. Add this to hot apple mixture. Put filling in pie shell. Add top pastry strips. Dot with butter. Bake at 350° about 45 minutes.
Beat whipping cream until foamy. Sift cocoa and powdered sugar together. Serve with strawberries. Yield: about 6 1/2 dozen appetizers.
Beat egg in 1 tablespoon of water; roll chicken in egg mixture, then tumble in crumbs. Brown chicken in shortening; pour off fat. Stir in soup, 1/4 cup water, onion and seasonings. Cook over low heat for 45 minutes or until done. Stir occasionally.
Roll out dough into an oblong shape. Spread with butter, sugar and cinnamon. Roll up tightly. Pinch edges. Stretch slightly to even. Cut into 1-inch slices and place into greased pan. Cover and let rise until doubled (35 to 40 minutes). Bake at 375° for 25 to 30 minutes. After rolls have cooled, add your favorite topping (icing, brown sugar, peanut butter, raisins, etc.).
Put barbecue sauce in large pot. Add brown sugar and about 3/4 can of beer to sauce and cook on low heat. Put ground meat in a bowl. Then add egg and bread crumbs and mix. Break stems of mushrooms and stuff meat inside each one, then put them in barbecue sauce and cook about 2 1/2 hours or in crock-pot overnight on low.
Mix flour, butter and pecans together; spread into baking dish or pan (9 x 9-inch). Bake at 350° for 15 to 20 minutes or until lightly browned. Let cool completely.
Stir until thick. Slice angel food cake into 9 x 12-inch pan. Add 8 ounces sour cream to pudding mixture. Add 20 ounce can crushed pineapple (drain all but 1/4 cup). Stir. Layer pudding and cake mixture until all is used. Refrigerate 1 hour and serve.
Mix pudding, milk and Cool Whip together with a spoon. Line a 15 x 9 x 2-inch pan with graham crackers. Pour half of the pudding mixture over crackers. Repeat. Top second layer with crackers. Spread frosting over top layer of crackers. Garnish with cherries. Chill.
Rub inside of a 9-inch layer pan with garlic; grease pan well. Add milk, egg, onion and oil to combined dry ingredients; mix until well blended. Pour into prepared 9-inch layer pan and bake at 450° for 20 to 25 minutes. Immediately remove from pan; cut into wedges. Serve warm with butter. Makes 9-inch round corn bread.
Melt chocolate. Cool. Sift flour, sugar, soda and salt into large bowl. Beat in sour cream and margarine; beat in eggs, one at a time. Blend almond extract, hot water and chocolate. Pour into greased and floured cake pans. Cook at 350° until done.
Bake cake according to package directions in two round 8 or 9-inch pans. Cool. Place one cake in bottom of a trifle dish. Poke holes in top of cake with a fork. Pour Kahlua (according to taste preference) over cake. Make pudding and pour half over cake. Layer 1/2 Cool Whip. Sprinkle 1/2 crushed candy bars over Cool Whip. Repeat layers.
Beat eggs; add sugar, flour, milk, vanilla, melted oleo and coconut or pineapple. Pour into well-greased pie pan. Bake at 350° for 30 to 40 minutes. This pie makes its own crust. Make sure it is cool before slicing.
Simmer leg quarters until tender. Remove chicken from broth and cool. Reserve 1 cup broth. Place spaghetti in cup of broth and boil (do not drain). When chicken has cooled, cut into small pieces. Add chicken to cooked spaghetti. Combine remaining ingredients and mix with chicken-spaghetti. Place in preheated 350° oven for 20 to 30 minutes (less time if using microwave). Should serve 4 to 6 people, depending on who is eating it!
Mix sugar, flour and pineapple juice. Add to pineapple and cheese. Cover with crumbs and butter. Bake at 350° for 30 minutes.
Mix all together. Shape into 1-inch balls. Refrigerate and before serving, roll into chopped walnuts.
Place all ingredients in a 2-quart microwave-safe baking dish. Cover and cook on High for 6 to 8 minutes. Using a food processor, process until smooth. Makes 8 1/2 cups.
Stir together all ingredients. Refrigerate at least 3 hours or until serving time. Yields about 1 1/2 cups.
Wash beets, leaving on root and 1 inch of tops. Cover beets with water, bring to boil, then simmer until tender. Drain; slip off skins and trim beets. In large kettle combine vinegar, water, sugar and spices and bring to a boil. Simmer 15 minutes. Add beets and simmer for an additional 5 minutes. Pack beets in hot jars and cover with boiling syrup, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath for 30 minutes.
Put all ingredients in blender. (If electric mixer is used, add one ingredient at a time.) Put into pie pan. Let set about 5 minutes. Then bake at 350° for 40 to 45 minutes. Remove from oven even if shaky. It will finish cooking. Makes its own crust.
Salt chicken lightly. Grease large baking pan. On each chicken breast, place 1/2 strip of bacon and 1 piece of chipped beef. Combine sour cream, mushroom soup and a little water. Pour over chicken. Cover; bake at 250° for 3 hours, then remove cover and bake 1 more hour.
Separate eggs. Beat whites until stiff. Combine egg yolks, flour, baking powder, salt, milk and oil. Beat until batter is smooth. Fold in egg whites. Bake on waffle iron. Also makes good Belgian waffles.
Preheat oven at 350°. Beat egg whites until stiff. Add salt, vanilla and sugar and blend well. Combine baking powder, graham cracker crumbs, chopped walnuts and coconut, then fold into egg white mixture. Pour ingredients into a 9-inch pie pan (glass preferred) with high edges. Bake at 350° for 30 minutes. Excellent served with strawberries, vanilla ice cream and/or Grand Marnier.
Cut celery into 1-inch pieces and cook until tender but crisp (8 minutes). Put into a 1 quart casserole. Stir in water chestnuts, cream of chicken soup and pimento. Mix lightly bread crumbs, almonds and butter and sprinkle over the casserole. Bake at 350° for 35 minutes. Serves 6.
Saute in large pot the bacon and minced onion. Then add potatoes, 1 cup water, celery and carrots. Cook until tender. Just before serving, add 2 cups milk, salt, pepper and creamed corn. Heat to boiling, stirring occasionally. Serve immediately. Makes 6 servings.
Bring all ingredients to a boil over medium-high heat. Reduce heat to low and simmer 15 minutes or until carrots are tender when pricked with a fork. Drain and serve.
Preheat oven to 350°. Boil the noodles in a large pot. Be sure not to overcook them. (They are done when they are soft.)
Take aluminum foil. Butter one side. Place ingredients on foil. Fold foil. Crimp two sides. Add 1 tablespoon water. Crimp and seal remaining side. Place on grill, camp fire or oven. Cook for about 1/2 hour. Turn over. Cook for another 1/2 hour. Open foil and eat. (Cooking times may vary.)
Boil crushed pineapple and sugar. Add Jell-O and cold water. Refrigerate until partially set. Add grated cheese, Cool Whip and nuts. Refrigerate.
Mix all ingredients together. Roll dough very thin. Cut in squares. Drop in boiling chicken stock.
Mix flour, baking powder, salt and soda in small bowl. Pour oil and buttermilk into a measuring cup. Do not stir. Add all at once to flour mixture and stir until mixture cleans sides of bowl and mounds into a ball. Pinch off walnut-sized ball and pat out flat onto greased pan. Bake 10 to 12 minutes at 475°. Makes 15 biscuits.
Press in pan. Spray with Pam. Bake until looks brown or 20 or 30 minutes.
Cook bacon over low heat until crisp; drain and crumble. Add celery and onion to 1/4 cup drippings and saute until tender. Combine sugar, flour and seasonings. Stir into the drippings. Add water and vinegar; stir until smooth. Bring to a boil and add potatoes and bacon. Toss. Serves 6.
Mix eggs and milk. Dip sliced eggplant into egg-milk mixture. Dredge in bread crumbs. Brown in a frypan with vegetable oil. Place browned eggplant slices into oven-proof dish. Top with sliced cheese. Pour spaghetti sauce over all. Bake at 350° for 30 to 40 minutes.
Mix together well. Shape into patties. Fry in a small amount of oil (divide for small family).
Whip the eggs and blend in sugar, syrup, vanilla and salt. Add melted butter and pecans. Mix well. Pour into prepared crust. Bake at 375° to 400° for 45 to 60 minutes or until slightly puffy.
Cream butter. Add sugar and cream again. Add egg yolks, then add dry ingredients that have been sifted together. Add flavoring. Fold in beaten egg whites. Bake in a 325° oven for 1 1/4 hours, or until tested done.
In a large saucepan, add broccoli, chicken broth, onion and pepper. Bring to boil; reduce heat to low and cover and simmer for approximately 10 minutes or until broccoli is tender. Process in blender until smooth and return to pan. Add all but 1/4 cup of the milk. Return to boil, stirring occasionally. Stir the cornstarch into the reserved 1/4 cup milk until smooth. Add slowly to boiling soup mixture. Simmer until thickened (about 1 minute). Reduce heat and stir in cheese pieces until melted. Makes about 7 cups.
Prepare cheese soup according to directions on can but cut back on milk by at least half (or too taste) to make a cheese sauce. Toast English muffins, fry sausage (four 3 ounce patties), and poach eggs. Place sausage patties on English muffins. Place poached egg on top of sausage. Pour cheese sauce over all. Sprinkle with dash of paprika. Garnish with parsley. This is an artery plugger, but it tastes great!
Saute onion in butter for 2 minutes. Add corned beef and cook another 2 minutes. Add tomatoes, curry, salt and pepper; simmer 30 minutes. Serve over rice. Cook amount of rice desired. Make long cooking rice according to box directions except add onion and thyme.
Mix and bake for 1 hour at 300° in greased, oblong pan.
Brown ground meat with onion. Salt and pepper to taste. Add cream of mushroom soup and mix up; simmer. Fix mashed potatoes according to package on box. Pour ground meat mixture into deep casserole dish. Pour drained corn on top, then place mashed potatoes on top of corn. Spread grated cheese on top of mashed potatoes. Bake in oven for approximately 30 to 35 minutes at about 300°. Watch that cheese doesn't burn.
Fry bacon until almost crispy; drain grease. Add onion and bell pepper and fry until soft. In casserole dish, add beef consomme, water, sugar, salt and pepper to taste. Add bacon, onion, bell pepper and rice; stir. Cook at 350° for 30 minutes or until rice is done. Bacon and bell pepper will rise to the top.
Put 1 tablespoon corn oil in a pot. Put the cut up pieces of chicken with Adobo and salt in the pot. Add 2 envelopes of sazon seasoning. Add garlic and onion powder. Cook for 15 to 20 minutes. Then add 2 cups of rice to the pot with the chicken. Add 2 1/2 cups of water.
In a large resealable plastic bag, combine the first seven ingredients; add beef. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight. Drain and discard the marinade. Grill steak, covered, over indirect medium heat for 1 1/2 to 2 hours, turning once, or until meat reaches desired doneness.
Cream sugar and shortening together well. Add margarine and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Add vanilla and buttermilk alternating with sifted flour, salt and soda. Add coconut and pecans. Fold in beaten egg whites. Pour into 3 greased and floured cake pans. Bake in 350° oven for 30 to 35 minutes.
Select cantaloupes which are not too ripe. Peel and cut into large cubes. Cover with mild vinegar and let stand 24 hours. Pour off vinegar, then prepare a syrup of sugar, spices and 1 quart fresh vinegar. Boil until thick; skim. Simmer the melon cubes in this syrup 20 minutes. Lift with perforated skimmer and pack quickly into sterilized jars. Boil syrup down until thick; pour over fruit in jars and seal.
Crush graham crackers in a plastic bag with a rolling pin. Mix together 1 cube butter or margarine, 3/4 cups granulated sugar, 3 eggs, 3 teaspoons vanilla and 2 1/2 tablespoons cocoa. Set over boiling water and stir until slightly thickened. Add 1 cup of chopped nuts and 3 cups flaked coconut and graham cracker crumbs. Put into a 12 x 15-inch baking pan and press down evenly and solidly.
Mix tapioca and orange jello in saucepan with 3 cups boiling water. Stir well until mixed. Return mixture to heat and cook until mixture thickens, stirring frequently. Cool in refrigerator. Blend in Cool Whip and mandarin oranges and mix well. Pour into 9 x 13-inch baking dish and refrigerate until thoroughly cooled.
Cook broccoli; add all ingredients except 1/2 stick margarine and Ritz crackers. Bake at 350° for 30 minutes.
Heat oven to 425°. Press bottom and sides of unbaked shell with fork. Bake 8 to 10 minutes until dry. Remove to rack. Put potatoes in medium bowl. Break up with electric mixer; add sugar and butter. Beat until well blended and smooth. Add remaining ingredients. Spread in pans. Bake 10 minutes. Reduce oven to 325°. Bake 40 to 45 minutes until pick comes out clean. Cool in pan or on wire rack.
Heat oven to 450°. Stir together flour and cornmeal. Cut in shortening until mixture looks like meal. Stir in milk to make soft dough. Round up on lightly floured board (or wax paper). Knead lightly. Roll or pat out to 1/4 to 1/2-inch thick. Cut into biscuit or diamond shapes with floured knife. Place on ungreased baking sheet, close together for biscuits with soft sides or 1 inch apart for crusty sides. Bake 12 to 15 minutes. Makes 12.
Shape into loaf with wet hands. Dot the top with 1 tablespoon shortening. Bake in greased pan at 350° for 1 hour or until done. Makes 4 servings.
Brown meat and onions and drain. Add tomato soup, peas, salt and pepper. Put mixture into a 1 1/2 qt. casserole dish. Cut cheese slices into 3/4-inch cubes and place on top of meat mixture. Bake at 425° for 20 to 30 minutes.
Put prawns in a pie plate. Add oil, garlic, salt and pepper. Broil for 10 minutes. Place in platter. Add lemon and serve. Serves 2
Mix all ingredients together; cover and chill. Good served with Hawaiian bread, pumpernickel bread or assorted crackers.
Drop into boiling broth (chicken or ham and string beans). Cover (don't lift cover) and cook for 20 minutes.
Saute crackers in margarine. Mix drained corns together. Layer corn and crackers. End with crackers. Bake 20 minutes.
Layer in a 9 x 13-inch pan. Pour milk over all. Bake at 350° for 30 minutes. Cut while warm in bars or squares.
Grease and flour 2 large or 4 medium size bread pans. Preheat oven to 325°. Mix all ingredients together in any order. Bake 1 hour or until lightly browned.
Place chicken in a microwavable casserole dish. Add stewed tomatoes. Microwave, covered, 6 to 10 minutes on High.
Heat oil in a wok and saute the garlic and pickled radish. Add eggs and stir. Season with sugar, fish sauce, vinegar and paprika. Add meat, bean curd and noodles. Toss and cook for about 10 minutes. Then add green onions, ground chili, bean sprouts and peanuts. Remove from heat. Garnish with additional peanuts if desired and lime on the side.
Mix all ingredients. Can add frozen peas and pimento. Bake 30 minutes at 350°. Serve warm. Serves 12.
Cream shortening and sugar until light. Add beaten egg yolks and vanilla. Beat until blended well. Sift dry ingredients together and add alternately with buttermilk. Stir in jam; fold in egg whites. Bake in tube pan in 325° oven for 30 minutes. Increase heat to 350° and cook for 45 minutes or until cake is done. Allow to cool in pan for 20 minutes before removing from pan.
Cook sweet potatoes or heat canned potatoes in syrup until most of the liquid has evaporated. Beat potatoes with mixer, if available. Thoroughly mix in margarine, sugar, salt and spices. Add eggs, milk, evaporated milk and vanilla; mix well. Do not scrape beaters.
Melt margarine in a 13 x 9-inch pan. Sift together sugar, flour, baking powder and salt. Mix in milk. Pour over melted butter. Pour peaches over batter (juice and all). Bake at 350° for 1 hour or until browned. Yield: 12 servings.
Mix packages of Kool-Aid as directed; sweeten to taste. Add pineapple juice. Makes 2 gallons.
Put meat and onions in soup pan. Add salt, pepper, cinnamon, cloves and water. Cook on medium heat. When meat is done cooking, roll out about 1 sleeve of saltine crackers until very fine. Add to meat while still in pan. Makes about 3 pies.
Dissolve gelatin in boiling water. Fold in strawberries. Mix pineapple, bananas and nuts. Add this to gelatin. Pour into a pan and chill until firm. Mix the marshmallows with sour cream and Cool Whip. Spread this mixture at once on top of the firm gelatin mixture.
Put first 5 ingredients in blender; blend completely. Add ice and blend on high for 5 minutes.
Cream shortening and sugar together until light and fluffy. Add eggs, one at a time, beating thoroughly. Add vanilla and salt. Pour boiling water over raisins and let stand a few minutes. Drain. Add to creamed shortening mixture. Dissolve soda in milk and add alternately with flour to creamed shortening mixture. Add oatmeal. Blend all ingredients thoroughly. Drop by teaspoonfuls on greased 10 x 14-inch cookie sheet. Bake at 375° for 12 to 15 minutes. Remove from pan to cake cooler immediately after baking. Makes 3 1/2 to 4 dozen cookies.
Crumble biscuits and cornbread mix all together. Spray 9 x 13 pan. Bake at 350° for 1 to 2 hours.
Mix ground chuck, crackers, milk, grated onion, salt, and pepper together and form into golf ball size meatballs.
Cream shortening and brown sugar, add beaten eggs and mix well. Sift the dry ingredients together and add to creamed mixture. Divide dough in half. Roll out each half until 1/2 inch thick. Spread each half with filling mixture and roll as for a jelly roll. Chill in refrigerator overnight.
Mix cake mix, pudding, eggs, oil, water, butter flavoring and vanilla flavoring. While mixing, combine 1/2 cup white sugar, 1/2 cup brown sugar, 2 teaspoons cinnamon and 1/2 cup nuts. Grease and flour tube pan. Sprinkle a thin layer of nuts in bottom of pan. Pour 1/3 of batter over this. Sprinkle 1/3 sugar-cinnamon mixture over this. Repeat three times. Bake at 325°. Turn out while warm. Pour over cake: 1 box 10x sugar, 1 teaspoon butter flavoring, 1 teaspoon vanilla and 3 teaspoons of milk.
Combine ingredients. Turn into a buttered casserole. Dot with butter and cook at 400° about 25 minutes. Cover with marshmallows and brown.
Mix well the oleo and seasoning and spread on all cut sides of bread. Cut buns into strips, 3 to the top and 2 to the bottom. Bake at 250° for 2 hours or until dry and slightly brown.
Wash spinach. Place into a heavy saucepan. Do not add water. Cook only in the moisture remaining on the leaves from washing. Partially cover and cook 5 minutes, stirring occasionally with a fork. Drain spinach, pressing out water and chop finely. Mix flour and 1/2 teaspoon salt in a bowl, making a well in center. Add eggs, one at a time, mixing slightly after each addition. Add the chopped spinach and mix well. Turn dough onto a lightly floured surface and knead until smooth, adding flour if needed to make a stiff dough. Divide dough in half. Lightly roll each half into a rectangle, about 1/8-inch thick. Cover and let stand for 1 hour.
Melt margarine in a 13 x 9-inch pan. Sift together dry ingredients. Mix with milk and pour into pan. Pour canned peaches with syrup over batter. Bake at 350° for 1 hour, until golden brown. Use cherries or apricots with great results.
Mix together well. (You'll have to use your hands.) Sprinkle with a little water while mixing to make better consistency for rolling into balls. Roll into small balls. Bake for 30 minutes on ungreased cookie sheet in a 350° oven.
Chop broccoli and lightly cook. Melt butter; add onion and stir in flour. Add milk to make gravy. Add cream of mushroom or chicken soup; add the broccoli. Add the Cheddar cheese soup and cook until cheese is melted.
Cook ground chuck and onion in a large skillet until browned; drain. Add sauce mix, tomato sauce and water, mixing well. Simmer for 10 minutes. Spoon meat into greased 13 x 9 x 2-inch baking pan. Sprinkle with Mozzarella. Beat eggs, milk and oil until foamy. Add flour and salt; beat until smooth. Pour batter over meat mixture, spreading evenly. Sprinkle top with Parmesan cheese. Bake at 400° for 30 minutes, or until top is puffed and golden brown. Serve hot. Yields 8 servings.
Heat oven to 375°. Mix mayo, cheeses and artichokes in medium casserole. Grate fresh pepper over top. Bake, uncovered, for about 1/2 hour or until spread is bubbly and brown around the edges. Spread on slices of French bread.
Heat oven to 425°. Prepare pastry for 9-inch two-crust pie. Mix as directed on package. Mix peaches and lemon juice. Stir together sugar, flour and cinnamon. Mix with peaches. Turn into pastry lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil the last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust.
Preheat oven to 350°. Grease and flour a 9 x 13-inch cake pan. Prepare cake mix as directed, adding 1/3 cup margarine and 1/2 cup evaporated milk. Mix well. Pour 1/2 of batter into pan and bake for 15 minutes. Cool. Add 1/2 cup evaporated milk to melted caramels and pour over baked cake. Spread over this the package of chocolate chips, then the cup of nuts. Add remaining batter. Return to oven and bake 25 to 30 minutes. "Out of this world."
In medium bowl, combine all ingredients, blend well. Cover; refrigerate several hours to blend flavors. Serve with crisp vegetable dippers.
Beat eggs and milk. Sift dry ingredients in bowl. Blend milk and eggs mixture and dry ingredients. Add melted fat. Cook in skillet until golden brown or done.
Fry sausage and cubed meat until slightly brown in a large heavy saucepan. Add onion, peppers and garlic. Brown slightly. Add water, tomato sauce, chicken broth, seasoning, bouillon and meat. Simmer on medium heat for 45 minutes. Add rice and cook, covered, on low heat until rice is done. (Too much stirring will make sticky.)
Cream the powdered sugar and oleo together. Add beaten egg, salt and vanilla; mix until light and fluffy. Spoon mixture evenly into the 2 pie shells; chill.