HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and drain ground beef. Mix together soup, beans, onions, chili powder, salt and pepper. Add ground beef. Cook over low heat until ready to serve. Can simmer all day.
Dissolve sugar in vinegar in a saucepan. Bring mixture to a boil and add Certo. Let mixture set for 10 minutes before pouring into jars. You may use your choice of food coloring for color.	Add after the Certo. If you like it hot, add 1/4 cup red hot peppers.
Break the tortilla chips in bottom of casserole dish that has been sprayed with Pam. Cook the chicken breasts until tender. Debone and cut in chunks. Save broth (at least 1 cup). Add to the broth the soup, picante sauce, green chillies and sour cream. Pour all this over chicken chunks and tortilla chips. Cover with the cheese and bake for 30 to 45 minutes.
Preheat your oven to 350°. Spoon the jelly into a small bowl and stir until it is smooth; set aside. In a large bowl, using a wooden spoon, blend together the butter and sugar until the mixture is light and fluffy.
Drain oranges, reserving syrup. Add enough water to syrup to make 3/4 cup. Combine sugar and gelatin. Add syrup and orange and lemon juices. Heat over medium heat until gelatin is dissolved. Gradually stir half of the mixture into the eggs. Return to heat and cook, stirring constantly for 2 minutes or until thickened. Remove from heat; add sour cream and cream cheese. Beat until smooth. Chill until partially set. Fold in fruit and nuts. Chill in an 8 x 8-inch casserole dish until firm.
Mix everything in a pan. Add the salmon last (2 to 3 minutes before serving). Heat at moderate temperature; do not boil. Serve.
Stir yeast, warm water and sugar together and set aside. Soften Crisco in microwave or on stove top. Add 1 1/2 cups warm water, salt, egg and flour (more or less, depending on consistency of dough). Add the two mixtures together. Knead. Let rise until double (2 hours or so).
Mix cream cheese and marshmallow cream together until smooth. Place in a bowl in center of a platter and arrange fruit around it. Strawberries, grapes and cantaloupe work best. Very simple and extremely delicious. Dip fruit in bowl and enjoy.
Cream sugar, shortening and vanilla; beat in eggs and chocolate. Sift dry ingredients, add with milk. Add walnuts. Chill 2 to 3 hours. Form in balls and roll in powdered sugar. Place on greased baking sheet. Bake at 350° for 20 minutes.
Directions: Preheat oven to 325-350°. Grease (with Pam) a large casserole dish and set aside. Mix soup and water in large bowl. Add rice and mix thoroughly to make sure rice gets moist. Pour mixture into casserole dish. Place chicken pieces on top of mixture or cover them with mixture if preferred. Season with salt & pepper to taste. Add margarine sparingly before putting in oven. Bake approximately 1 hour and 15 min. Velveeta cheese can also be added before baking for extra flavor.
Mix all ingredients together. Bake at 375° for 35 to 40 minutes, uncovered, in greased dish.
Combine soy sauce, water, garlic, ginger and sugar in a large bowl. Add beef and mix lightly. Form into balls about 1 inch in diameter. Arrange on a lightly greased baking dish. Bake, uncovered, for 15 minutes. Serve on toothpicks. Makes 32 meatballs, 32 calories.
Heat pudding to bubbling; pour over ice cream and add a little instant topping and cherry if desired.
Preheat oven to 350°. Beat eggs with a mixer for 3 minutes. Add melted oleo, sugar, flour, salt, milk and vanilla. Beat until well blended. Stir in coconut. Pour into a buttered 10-inch glass pie dish. Bake 40 minutes. Makes its own crust. Very good!!
Peel, core and slice apples into a glass pie plate. Over apples, sprinkle 1/2 cup sugar and the cinnamon. Then, in a separate bowl crumble together 1/2 cup sugar, the flour and the oleo. Sprinkle over the apples and bake at 375° until brown and bubbly.
Blend milk and lemon juice. Add remaining ingredients and blend well. Pour into 3 baked 9-inch pie shells or two 9 x 13-inch graham cracker crusts. Chill.
Put first 3 ingredients in top of double boiler and melt. When mixture is completely cool, fold in whipped topping. Place in cooled, baked 8-inch pie shell. Top with additional topping and slivered almonds.
Mix pudding by package directions. Add choice of fruit (sliced strawberries, whole blueberries, blackberries, dewberries, cherries or sliced bananas). Cooked rhubarb can be used as fruit. If desired, pour into baked pie shell or add vanilla wafers.
Grease and flour a 9 x 5 x 3-inch loaf pan or two 7 3/8 x 3 5/8 x 2 1/4-inch loaf pans. Mix ingredients together; pour into loaf pan(s). Bake at 350° for 50 minutes or until done.
Cut meat into serving size portions, dredge meat in flour, salt and pepper mixture. Brown meat in small amount of hot shortening, remove and place in shallow baking dish. Put remaining ingredients (except cheese) in skillet and heat to boiling, pour over meat. Cover and bake at 350° for two hours or until tender. If desired, top with cheese, return to oven for a few minutes.
Cream together brown sugar and margarine. Add eggs, flour, soda, salt and vanilla. Mix in oats and raisins. Divide dough into 3 or 4 batches and shape into a roll on wax paper. Roll up and chill in refrigerator for 1 hour. Slice and bake at 325° for 10 to 12 minutes. Cool and remove from baking sheet. Rolls of dough can be frozen until ready to use.
Clean and boil potatoes with skins. Cool and cut up with skins. Add the rest of the ingredients and mix well.
In a pitcher, combine all ingredients; stir until mixed. Pour into twelve 3-ounce paper cups. Cover each cup with foil. Make a small hole in the foil with a knife. Insert a wooden stick through the hole. Freeze for 6 hours or until firm. Remove from freezer 5 minutes before serving. Remove foil and peel paper cups from pops. Makes 12. Enjoy.
Peel and chop tomatoes; sprinkle salt over them and let them stand 2 hours. Then pour into colander and drain well (1 to 2 hours). Chop onions, green pepper, banana peppers and hot pepper. Shred cabbage and break cauliflower into small pieces. Mix with drained tomatoes. Add vinegar, sugar, celery seed and mustard seed. Mix well and heat until sugar is dissolved; bring to a rolling boil only. Remove from heat. Pack into jars and seal. Makes approximately 15 pints.
In bowl mix egg yolk, mustard, Worcestershire and vinegar. Beat constantly, add oil slowly until smooth and thick. Add chili sauce, scallions and olives, mix well. Season to taste. Add crab to half the sauce. Mix gently. In halved avocados, pile with equal portions of crab mixture. Spoon remaining sauce over.
Set bacon aside. Toss all ingredients except bacon. Sprinkle bacon on top of each serving. Serves 8.
Day before, marinate garlic, oil and lemon juice for dressing. Mix other ingredients and sprinkle with seasoned salt. Toss with dressing.
Boil together sugar, milk, syrup and water until soft ball forms when tested in cold water. Remove from heat; add butter. Cool. Add vanilla and beat until creamy. Add pecans and drop by spoonfuls on wax paper.
Mix sugar and white Karo; cook 4 minutes on High. Add peanuts and cook for 3 1/2 minutes. Add vanilla and butter, then cook 1 1/2 minutes. Remove from microwave and add soda; stir and mix. Pour onto buttered cookie sheet. It should make 4 patties. Let cool and it will come up.
Cook raisins until soft. Drain. Save 5 tablespoons of the raisin water for later.
Line a 15 1/2 by 10 1/2 inch jelly roll pan with wax paper. Break white chocolate into 1-inch pieces in a 1 1/2 quart bowl. Microwave on high 1 to 2 minutes or until melted. Stir until smooth. Add peanut butter and microwave on high for 2 minutes or until melted; stir until smooth. Spread into pan. In a 2 cup measuring cup, melt chocolate chips on high 1 to 2 minutes. Pour melted chocolate over peanut butter mixture; swirl with a knife. refrigerate until firm; cut or break into pieces.
Brown sausage; drain. Add onion; cook until tender. Stir in water and oregano. Bring to boil. Stir in rice and parsley. Cover and remove from heat. Let stand for 5 minutes; fluff with fork. Stir in cheese and mushroom soup. Heat until cheese is melted.
Sift flour. Cream butter and sugar; add egg and vanilla. Add all dry ingredients. Roll out 1/8-inch thick on floured breadboard. Cut into desired shapes with cookie cutters. Bake at 400° for 8 to 12 minutes (or until lightly brown). Makes 3 to 4 dozen cookies.
Drain most of liquid off fruit. Mix together fruit. You can add watermelon, cantaloupe, strawberries or any other fruit you prefer. Add sugar (about 1/4 to 1/2 cup or to taste). Secret ingredient is Tang. Add about 1/2 cup or to taste. This recipe makes a large amount. You may reduce the recipe if you like, just use 13 ounce cans instead of 29 ounce cans.
Pour melted butter in a 9 x 13-inch pan. Sprinkle cracker crumbs over butter. Sprinkle coconut evenly over crumbs. Top with chocolate chips, butterscotch chips and nuts. Pour milk over entire mixture. Bake at 350° for 30 minutes or until lightly browned on top. Cool and cut into bars.
Brown meat in skillet. Add onions and saute until limp. Drain beans and add to meat. Refrigerate until chilled. Add chopped tomatoes, torn lettuce and broken Doritos. Sprinkle with grated cheese and toss with dressing. Top with sliced avocados. Serve immediately.
Place ribs on rack in shallow roasting pan. Bake at 375° for 45 minutes, turning once. Baste with sauce and bake about 20 minutes more.
Simmer the first 7 ingredients until vegetables are tender. Then add milk, salt and cheese and heat until hot.
Heat liquid ingredients to a boil; add remaining ingredients. Simmer on low until tomatoes turn gray. (Do not boil.) Seal in sterile jars. Makes 6 pints.
Brown hamburger, peppers and onions; drain. Mix box of cornbread as directed on box (add a little more liquid to help it spread easier). Spread 1/2 of cornbread mix in bottom of a baking dish. Spread hamburger mixture on top of bread, then spread corn, then taco sauce, then cheese. Spread the rest of cornbread mix on top. Bake at 450° for 35 minutes or until golden brown.
Preheat oven to 350°. Unroll crescent rolls on a 17 x 11 1/2-inch baking sheet. Press to make 2 sheets of dough (side by side). Bake 10 minutes and cool.
In heavy saucepan, combine sugar, milk, oleo, pumpkin and pumpkin pie spice. Bring to a boil, stirring constantly. Continue boiling until mixture reaches 234° on a candy thermometer. Remove from heat. Stir in butterscotch morsels, Marshmallow Creme, nuts and vanilla. Mix well. Quickly pour into greased 9 x 13-inch baking pan. Cool at room temperature. Cut into squares. Store tightly wrapped in refrigerator.
Toss all together with mayonnaise to moisten. Serve with rings of green pepper.
In a blender mix cottage cheese, Equal and vanilla until creamy and smooth. In 1/4 cup boiling water dissolve Jell-O and add lemon juice. Stir until well dissolved and set aside to cool.
Melt butter, blend in flour and pepper. Stir, simmer for 2 minutes. Add milk and crushed bouillon cubes. Simmer and stir constantly until mixture thickens enough to coat spoon. Salt to taste, add crabmeat and heat but do not boil.
Beat cream cheese well. Stir in mayonnaise. Add remaining ingredients and stir well. Cover and chill 24 hours. Serve on rye bread.
Brown ground beef and onion in pot until done. Drain meat. Set aside in dish. Brown uncooked rice in meat drippings. Add all ingredients to rice. Add meat. Cover and simmer for 30 minutes.
Cut apples up. Pour lemon juice over apples and stir. Whip whipping cream. Add mayonnaise to cream. Pour pecans, marshmallows and celery into apples. Mix in whipping cream.
Combine sugar and cinnamon. Stir in milk and cook to 235° soft ball. Quickly stir in vanilla and nuts. Pour onto waxed paper and quickly separate. Two spoons work best. Store in an old fruitcake tin. A nibble no one can resist and the hit of our Elders' and Deacons' retreat.
Saute 1 1/2 cups mushrooms, celery, water chestnuts, oysters and chopped green onions in butter about 10 minutes. Then mix in bread crumbs, mayonnaise, sage to taste, chicken stock, red wine, parsley and salt and pepper to taste.
Saute onion and green pepper. Remove and brown meat. Drain. Mix remaining ingredients and bake in a 350° oven for 1 hour.
Peel eggplant and parboil for 5 minutes. Combine eggs, milk, onions, cheese, bread cubes and seasonings. Add eggplant and mix well. Bake at 350° for 30 minutes, or until top browns.
In a mixing bowl, combine 3/4 cup flour, powdered sugar and salt. Cut in butter as for pastry. Pat into a 6 x 10-inch baking pan. Bake crust at 375° for 10 minutes.
Use a large frying pan. Pour 2 3/4 cups of water into frying pan; bring to a boil. Add sugar. Add salt. Combine in a glass and stir until soupy the flour, cocoa and 1/2 cup of hot water. Pour into boiling water in pan; stir. Add vanilla flavoring and 1/2 stick butter. Stir. Sop with homemade biscuits.
Mix all ingredients. Form into 8 patties. Saute in small amount of oil until golden brown. Serve with tartar sauce.
Fry hamburger with green pepper, salt and pepper; drain well. Add hard-boiled eggs, olives and tomato sauce. Let simmer until mixed well. While in pan, layer cheese over top and cover. When cheese starts to boil, stir thoroughly. Stuff mixture into French rolls and wrap in foil. Bake at 300° for 20 minutes. Makes about 18 to 19 rolls.
*I always drain my pineapple juice into a measuring cup, then add a little water, if needed in order to make up 2/3 cup water.
In large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Mix applesauce, yogurt, egg and oil. Blend with dry ingredients. Stir in raisins.
Place dough on jelly roll pan; press together so there are no perforations or breaks in dough. Bake at 350° for 10 minutes. Remove from oven and cool.
Sift dry ingredients together. Cut in shortening until mixed thoroughly. Add buttermilk and yeast, dissolved in 1/2 cup lukewarm water. Work together until flour is moist. Cover bowl and put in refrigerator until ready to use. Take out as much dough as needed. Roll out 1/2-inch thick and cut. Bake at 400° on greased cookie sheet 12 minutes or until brown. Makes 6 dozen. Dough will keep several weeks in the refrigerator.
Section grapefruits and oranges. Peel, pit and slice avocado. Put in bowl with salad greens. Refrigerate while dressing is being made. Put lemon juice, oil and tangerine juice in blender. Whirl until well mixed. Pour over salad and mix thoroughly.
Roll dough to a 9 x 12-inch pan (jelly roll pan). Combine oregano, salt, parsley flakes and garlic powder with melted butter. Brush lightly on dough. Save a little for top. Arrange pepperoni on top of dough and cover with cheese. Roll like a jelly roll, tightly (to look like a French loaf of bread). Brush with remaining butter. Bake at 350° for 30 minutes on cookie sheet. Cool for 15 minutes before cutting. Great with spaghetti or served alone with a salad.
Mix sugar, flour and salt; add water. Add beaten egg yolks to sugar mixture. Cook in double boiler over hot water, stirring until thick. Cover. Cook 10 minutes. Add margarine, lemon juice and rind. Pour into 9-inch pastry shell and top with meringue. Bake in 350° oven for 10 minutes.
Melt butter in pan, medium to low heat. Tear or cut up beef and add to butter. Simmer approximately 10 minutes. Whisk 3 tablespoons flour into 3/4 cup milk. Add milk and flour to beef and butter. Cook on low heat approximately 5 to 10 minutes. Slowly add milk while stirring mixture (add 1 cup milk) and stir until mixture gets thick, then add more milk and stir and continue to stir until sauce is creamy. Simmer for approximately 20 minutes. Toast the bread. Put toast or bread and spoon the creamed beef over it.
In large saucepan on medium heat, add olive oil and bacon. Brown bacon. Add garlic, onion and green pepper. Stir often until browned. Add tomatoes and green olives. Stir in tomato sauce, all-purpose seasoning and cilantro. Add peas and 2 cups water. Cover pan and boil for 1/2 hour. Add rice and 1 cup water. Cook on high, uncovered, for 15 minutes. Reduce heat, cover pan and simmer until rice is done (about 20 minutes). Stir occasionally. Yields 6 servings.
In a 3-quart casserole, mix together the meat, onion, celery and garlic. Cover; cook on High 10 minutes, stirring twice. Drain off fat. Stir in tomatoes and liquid, tomato paste, salt, pepper, Worcestershire sauce, parsley, basil, oregano and bay leaf. Cook on High 25 minutes, stirring twice. Remove bay leaf. Serve sauce over spaghetti. Sprinkle with Parmesan cheese. Freeze remaining sauce. Makes 2 quarts.
Sift flours, sugar, soda and salt together. Add molasses and sour milk; stir well. Pour into greased loaf pan. Bake at 350° for 45 minutes.
Bring rice, water and 1 teaspoon salt to a boil. Cover and reduce heat; simmer 20 minutes. Remove from heat and let stand 20 minutes. Beat together vinegar and mustard; beat in oil, then sugar, remaining 1/2 teaspoon salt and pepper, stirring until sugar dissolves. Add rice and toss until well coated with dressing. Add celery, green onion, dill, mint and parsley and toss. Add peas and toss again. Serve at room temperature.
Mix all ingredients. Cook 45 to 60 minutes over medium heat. Pour into jars and seal.
Put washed lentils in large pot; add water, prepared vegetables and seasonings. Bring to a gentle boil over medium heat; reduce heat and allow to simmer until well done, about 1 hour. Remove bay leaves and serve.
Butter a glass dish. Add the following in layers: half cranberries, half apples, half of each kind of sugar, half of oatmeal and nuts. Repeat. Pour melted margarine over. Bake at 350° for 45 to 60 minutes. Serves 8 to 10.
Pour Kool-Aid, Sure-Jel and water in a heavy pot. Stir until dissolved. Place over heat. Bring to boil, stirring constantly. Add sugar. Stir and bring to boil again. Remove from heat. Pour into jars. Seal to cover with paraffin.
Place pineapple with juice in a pot and let it heat up to a boil. Add jello, stir until dissolved. Set aside until cool. Mix Cool Whip and cottage cheese together. Add cool pineapple mix. Beat with the mixer until fluffy. Pour into a bowl and chill. Good as a dessert or part of the main course.
Combine ham, chilies, green onion, Cheddar, salsa, salt and sour cream; mix well. Lay tortilla flat and place 3 tablespoons mixture in one spot about an inch inside the edge of tortilla and then roll semi-tight, spreading mixture as you roll. Repeat for remaining tortillas. Wrap in foil (2 rolls per foil package) and refrigerate. Best served 8 to 24 hours after prepared. Remove tortilla rolls and cut into 1 1/2-inch portions. In the summer serve cold. In winter, bake 15 minutes at 325° (in foil) or microwave 1 minute. Serve hot and enjoy!
Cream butter and sugar. Add egg and almond extract. Sift in dry ingredients. Add oil and water. Add nuts. This makes a stiff dough. Divide dough into 3 logs and place on ungreased baking sheet. Bake 26 to 29 minutes at 350°, until lightly browned. Remove from oven and slice diagonally into 3/8-inch pieces. Toast again, if you prefer a crisp cookie. (If dough seems too creamy, drop by teaspoons onto ungreased sheet; if watching sugar content, decrease sugar to 1/2 cup.)
Sift together sifted flour, salt, cinnamon and baking soda; set aside. Combine in bowl the sugar, soft butter and eggs; beat until creamy. Gradually add flour mixture alternately with milk. Stir in rolled oats, butterscotch morsels, raisins and chopped nuts. Drop by tablespoonfuls onto greased cookie sheets. Bake at 350° for 12 to 14 minutes. Makes 4 dozen.
Melt butter. Pour into shallow baking dish. Preheat oven to 350°. Mix juice, honey and mustard in small bowl. Sprinkle chops with salt. Place in dish. Arrange carrots and potatoes around chops. Pour honey-mustard mixture over all. Bake 35 to 40 minutes or until chops are tender.
Crumble bread in milk; add salt and pepper to ground meat. Form into medium balls; place them in a small casserole dish. Combine remaining ingredients and pour over the meat balls. Bake 45 minutes at 375°. Yield: 4 to 6 servings. Recipe can be doubled. One-half cup of hickory smoked barbecue sauce may be substituted for 1/2 cup catsup.
Make a "roux" by mixing 1/2 cup flour with 1 stick melted margarine in heavy pan. Stir over medium heat until flour begins to brown. Set aside.
Measure 2 cups of mashed sweet potatoes. Combine potatoes and the next 5 ingredients; stir until well mixed. Spoon mixture into peach halves. Put in baking dish and bake at 400° for 15 minutes, or until heated. Top with miniature marshmallows and leave in oven long enough to melt.
Combine first 5 ingredients in a bowl. Cook broccoli. Start with cheese mixture and layer. Be sure to end with cheese mixture. Melt butter in a saucepan and stir in stuffing mix. Put on top of casserole. Bake at 350° for 30 minutes. Serves 6 to 8.
Preheat oven to 375°. In a large bowl, cream butter and sugar. Stir in molasses, then beat in eggs, one at a time. In another bowl, combine dry ingredients and add to creamed mixture with the milk. Spoon half of batter into three greased pans. Bake for 15 to 20 minutes. Repeat process with remaining batter. Cool on wire rack. Add spices to taste to cooked dried apples and spread between layers. Dust top with powdered sugar. Makes 6 layers.
Combine and press into pie pan. (May keep 1/4 cup of this mix to put on top as garnish.) Bake at 350° for 10 minutes.
Chop cranberries in blender; cover with sugar. Let set overnight in refrigerator. Add remaining ingredients.
Chop and mix lettuce, celery, onion and water chestnuts. Put in 9 x 13-inch pan as a bottom layer. Add a layer of frozen peas. Frost generously with mayonnaise. Fry bacon and sprinkle on top. Add shredded cheese. Refrigerate overnight.
Throw everything together in a 6 to 8-quart pan and bring to a boil. Reduce heat; boil gently, uncovered, 30 minutes. Cook longer if you want it thicker. Great with tortilla chips or other snack food. Makes 6 pints.
Combine buttermilk, sugar and soda; let stand for 5 minutes. Add Karo and cook, stirring constantly, until mixture forms soft ball in cold water. Add margarine, vanilla and nuts; beat well. Spoon onto greased pan.
Mix all ingredients together, except margarine. Pour mixed ingredients into a greased 3-quart baking dish. Pour margarine over mixture. Bake at 375°, covered, for 30 minutes and uncovered for 30 minutes.
Prebake unpricked pie crust on preheated cookie sheet in 450° oven for 6 minutes. Remove pie crust from oven; reduce oven temperature to 325°.
In a large glass baking dish, spread ingredients one at a time in layers. Chill and serve with tortilla chips.
Brown first 5 ingredients. Add remaining ingredients and simmer for 3 to 4 hours. Serve with grated Cheddar cheese and corn bread.
Melt margarine in saucepan over low heat. Add macaroni and stir to coat thoroughly with butter. Add 2 cups tomato juice and bring to a rapid boil. Stir	in ground beef. Add salt, pepper and sugar. Cover and reduce heat and cook 15 to 20 minutes. Remove cover and stir. Sprinkle cheese over top. Remove from heat, cover so cheese will	melt. A tossed or fruit salad will complete the meal.
Cream together butter and sugar. Add eggs and beat well. Mix in powder, soda, salt, cloves, cinnamon and nutmeg. Add pumpkin. Slowly mix in flour.
Cream butter and sugar together until fluffy. Beat in eggs. Blend in bananas. Sift dry ingredients together and add to the creamed mixture. Add nuts. Place in greased loaf pan, 9 x 5 x 3-inches. Bake in preheated oven at 350° for 1 hour. Serves 10 to 12.
Cook meat, salt to taste, onion and pepper together and drain. Cook the macaroni separately and drain. Mix together the macaroni and meat mixture. Put into a casserole dish. Top with tomato sauce and slices of cheese. Brown in the oven. For a richer taste add a jar of Cheez Whiz to the noodles mixture.
Cook beets until fork-tender. Slip skins off and slice to desired size. Add beets and remaining ingredients to liquid and bring almost to a boil. Turn heat down but keep everything very hot, including jars, caps and lids. Put beets in hot jars and they will seal.
Mix corn meal, flour, sugar and soda. Add egg, milk and butter. Mix well and pour into a buttered iron skillet. Bake at 425 degrees for 25 minutes or until golden brown. Remove cornbread immediately from skillet.