HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef then pour off grease. Add beans and stir until well mixed. Add Ro-Tel tomatoes and stir. Add 2 cans chopped green chilies and stir. Add 2 cups of water and 2 packages of chili seasoning then stir until well mixed. Bring to a boil then let simmer on low heat for approximately 2 hours. Add habanero peppers to taste (Habanero peppers are extremely hot) before simmering. Cover while simmering.
Brown hamburger and onion, then drain. Place rice in casserole dish, then put in other ingredients. Cook at 350° about 1 hour.
Cream shortening, sugar, eggs and vanilla. Beat well. Sift flour and soda together and add to creamed mixture. Add potato chips and butterscotch morsels. Drop by teaspoon on greased cookie sheet. Bake 10 to 12 minutes at 375°.
Cream sugar and margarine. Alternately add eggs and flour (add 1 egg, mix well, then add approx. 1/3 c. flour, mix well and continue until all eggs and flour are mixed). Add flavorings and nuts. Bake in a 12 c. tube pan that has been greased and floured. Cut a ring of waxed paper to fit in the bottom of pan. Bake 25 minutes at 275 degrees, then 60 minutes at 300 degrees. Remove from pan immediately and wrap in foil.
Mix and cook with lid on until soft ball stage or 250° on candy thermometer. Beat 3 egg whites until stiff. Add marshmallow cream and vanilla to suit taste. Add nuts. Beat until shiny. Dip out by spoonfuls and place on wax paper or buttered plate. Makes about 5 pounds of candy.
Tenderize the venison with meat hammer or tenderizer. Brown venison with seasoned salt, black pepper, garlic powder and Worcestershire sauce. Add green pepper, onion and tomatoes. Simmer until meat is tender.
Combine in mixing bowl, eggs, sugar, salt, milk and vanilla. Pour into a 9-inch pie shell. Sprinkle with nutmeg. Bake at 400° for 35 minutes or until knife inserted comes out clean.
Cook broccoli and onions separately. Cut broccoli into 1-inch pieces. Melt oleo; blend in flour, salt and pepper to taste. Add milk and cook until thick and bubbly, stirring constantly. Reduce heat and blend in cream cheese, stirring until smooth. Place vegetables in 1 1/2-quart casserole. Pour sauce over and mix lightly. Top with Cheddar cheese. Cover and chill.
Put first 5 ingredients in pan on top of stove and bring to a boil. Remove from stove and add remaining ingredients. Pour into greased Pyrex bowl and bake at 425° for 1/2 hour.
Heat oven to 375°. Grease 2 baking sheets. Mix flour, baking powder and salt in medium bowl. Beat oil, sugar and eggs in large bowl. Gradually add 2 cups flour mixture, beating constantly. Fold in pecans and chocolate chips. Add rest of flour and mix well. Lightly flour hands. Divide dough in four pieces and shape each piece into flat loaves about 2 inches wide and 3/4 inch high. Sprinkle generously with cinnamon and sugar. Bake 20 minutes. Cut each loaf diagonally in 1/2-inch slices. Turn slices cut side up and bake until toasted, about 15 minutes more.
Preheat oven to 375°. Grease an 8-inch square pan. Mix together flour, baking powder, cinnamon and nutmeg. Cream butter and sugars until light. Gradually add the flour mixture. Add the beaten egg, vanilla and just enough milk to make a stiff batter the consistency of cookie dough. Spread the batter in pan. Bake for 30 to 35 minutes. Cool and cut into squares.
Combine first 7 ingredients; mix well. Fold in celery, onion and shrimp. Refrigerate. Yields 2 1/2 cups. Serve with crackers.
Cut all cold cuts in half. Roll out crescent rolls. Put one slice of meat and 1 slice of cheese on crescent roll. Roll up in a triangle. Bake at 350° for 8 to 10 minutes, until golden brown. Take out and enjoy!
Grease loaf pan. Bake at 350° for 50 to 60 minutes.
Beat steak, cut into serving pieces and salt and pepper and coat with flour. Melt oleo (large pan) and brown meat slowly. Add tomatoes; cover; simmer 1 hour. Add onion, peppers; cover and simmer 30 minutes. Stir occasionally.
Sift together sugar, flour and cocoa. Gradually stir in evaporated milk. Stir over medium heat until mixture comes to a boil and thickens. Reduce heat; cook and stir 4 minutes. Add small amount of hot mixture to egg yolks, return all to pan. Cook and stir 1 to 3 additional minutes until mixture is very thick. Remove from heat and stir in butter and vanilla. Cool 5 minutes. Turn into pie shell. Top with nuts. Cover with Meringue sealing well around edge. Bake in preheated 350° oven 12 to 15 minutes.
Bake 1 to 1 1/2 hours in a 350° oven.
Melt butter in a 13 x 9 x 2-inch baking dish; set aside. Combine flour and next 5 ingredients. Combine egg and buttermilk. Dip chicken in egg mixture, coating well. Place chicken in baking dish, turning once to coat with butter. Sprinkle with chopped pecans. Bake chicken at 350° for 30 minutes. Serves 8.
Scald milk. Add butter, sugar and salt. Bring to boil and slowly add corn meal. Stir until thickened. Put aside. Cool until lukewarm. Dissolve yeast in warm water. Stir into mush. Add eggs. Add flour for soft dough. Let rise double. Punch down. Let rise again. Make into rolls or roll out and cut with glass. Butter top of rolls and sprinkle corn meal. Bake at 350° for 15 minutes. Delicious!
Combine sugar, flour and butter. Mix until crumbly and set aside. Peel, core and thinly slice apples. Place apples in a lightly greased 8-inch square baking dish. Combine water and cinnamon. Pour over apples. top with sugar mixture and bake uncovered at 400° for 50 minutes. Makes 9 servings.
Blend together until creamy the cream cheese, peanut butter and powdered sugar. Fold in Cool Whip. Put in pie shell.
Cream shortening, sugar and honey. Add eggs, coffee, vanilla and dry ingredients. Mix well. Cover and chill overnight.
Cream butter and sugar. Add eggs, one at a time. Mix baking soda with water until dissolved. Add to creamed mixture. Sift flour with spices and salt. Add to creamed mixture. Mix well. Add chopped dates and pecans. Batter will be stiff. Refrigerate overnight for easier handling. To bake, form into balls and flatten with rolling pin. Sprinkle top with sugar. Bake at 350° until light brown.
Combine biscuit mix, sugar and salt in a large bowl. Add yeast which has been dissolved in warm milk. Beat eggs with cream of tartar and add to the mixture. Stir well, cover and let rise until double in bulk. Stir down; pour into two greased loaf pans. Cover; let rise again until smooth. Bake 40 minutes at 350°.
Chop peppers and onions. Cover with boiling water. Let stand 5 minutes. Drain. Add sugar, salt and vinegar. Boil 5 minutes. Pour into hot jars and seal immediately.
Soak dem til bubbles form circle in tub. (Purge in clean water for 10 minutes.) Empty out dat water, throws somoe in dare an do dat 5 times. (Purge crawfish five times.) Salts em down when you wet em the last time. (Sprinkle one canister of salt over crawfish during last purge.) Get high rollin boil go'in wif the following: water, salt, spices, swamp pepper, onions, taters, corn, hot dogs, and what else the dog won't eat. (Heat water, salt, crab/shrimp boil, cayenne pepper, lemon, onions, etc.) Get high rollin' boil. (Bring the mixture to a boil.) Throw dem in an turns the heat up to keep boilin' (Drop in crawfish, and bring back to boiling.) Cook til the cat yelps when it smell one you rake out. (Cook crawfish 5 minutes after boiling.) Put out the fire and lets the pot stay fo' awile. (Let stand in boiling water 10 minutes.) Pour out what you don't eat. (Drain.) Pull out da biggest one an start. (Serve from pot or platters.)
Slice cake in 3/4-inch slices and place in pan, overlapping slices. Mix strawberries with strawberry glaze. Dip this evenly on top of cake. Mix cream cheese, Cool Whip, powdered sugar, milk and vanilla together. Spread on top of strawberry topping. This dessert will keep good for a week in the refrigerator.
Tie spices together in cloth bag. Combine sugar and juice. Simmer together 10 minutes. Remove spice bag. Serve hot. Serves 8.
Put 1/2 fat in skillet. Place in preheated oven to heat while mixing bread. Mix wet ingredients. Mix the dry ingredients, then mix combine both mixtures. Pour into hot skillet and bake 20 minutes at 425° or until top is crusty brown. This recipe doubles and triples easily, but for best results must be cooked in an iron skillet.
Mix ingredients and shape into small meat balls. Brown meat balls in a little shortening in a hot skillet. Remove from skillet and make sauce. Place in warm oven until sauce is made.
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into a 2 1/2-quart glass serving bowl. Top with one-third each of the wafers, bananas, and pudding. Repeat layering twice, ending with pudding. Chill. Garnish as desired. Refrigerate leftovers. Makes 8 to 10 servings.
In a 1 3/4-quart casserole, combine broccoli, noodles, soup and milk. Drain and flake seafood (remove cartilage from crabmeat). Gently stir seafood into broccoli mixture. Cook on 100% power in microwave for 7 to 9 minutes or until heated through and vegetables are crisp-tender. Sprinkle with cheese. Cover and let stand until cheese is melted.
Line 13 x 9-inch glass dish with dried beef. Wrap chicken breasts with bacon. Mix sour cream with the cream of mushroom soup. Bake in 300° oven, covered, for 2 hours, then uncovered for 1 hour.
In skillet, slowly brown chicken in margarine (about 25 minutes). Remove chicken; stir in remaining ingredients. Top with chicken. Cover; cook over low 20 minutes more or until done. Stir occasionally. Makes 4 servings.
Trim fat from chops and brown on both sides. Place in baking dish. Mix together bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place a mound of stuffing on each chop. Pour off drippings from pan used to brown chops. Blend cream of mushroom soup with 1/3 cup water. Heat and pour over chops and dressing. Bake at 350° about 1 hour.
Blend all ingredients except chips. Stir in chips. Bake at 375° for 11 minutes.
Combine all ingredients, except rum. Bring to a simmer; strain. Serve with or without rum.
In 1 1/2-quart casserole, stir together peanuts, sugar, syrup and salt. Cook 8 minutes on High, stirring well after 4 minutes. Stir in butter and vanilla. Microwave 2 minutes longer on High. Add baking soda and stir quickly until light and foamy. Pour immediately onto lightly greased baking sheet; spread out very thin. Break into pieces when cool.
In saucepan, cook ingredients, stirring constantly until thick. Add 6 apples, peeled and sliced. Put into two crust pie shell and bake at 375° for one hour or usual timing for two crust pie.
Melt butter in a saucepan over low heat. Remove from heat and stir in the parsley, tarragon and walnuts. Good on asparagus, green beans or broccoli. Yield: 1/3 cup.
Mix Jell-O in water. Add rest of ingredients. Pour into mold and chill.
Combine brown sugar, butter and water in 1-quart casserole. Microwave on Roast for 2 minutes or until butter is melted. Stir in nuts. Separate biscuits, cut into quarters, add biscuits to sugar mixture, stir and coat each piece.
Bake chicken at 350° for 45 minutes. While chicken is baking, butter tortillas, then microwave on High for 1 minute and 45 seconds. Mix in cream cheese and onion together. Cut chicken up and put in mixture. (This is your filling.) Fill up tortillas and wrap. Pour whipping cream over tortillas, then put shredded cheese on top. Then add picante sauce. Cover and bake for 30 minutes. Uncover and bake 10 minutes longer.
Preheat oven to 375°. Cook broccoli according to package directions; drain. Mix with other directions. Pour into greased two (2) quart casserole. Sprinkle with cheese cracker crumbs. Bake at 375° for 20 to 25 minutes.
In a skillet or wok, cook diagonally sliced celery, bean sprouts and onion in oil until tender. Add remaining ingredients, except rice. Cook over low heat, stirring until thickened. Serve over rice with additional soy sauce.
Mix all ingredients well. Marinade beef or pork overnight or 8 hours. Baste meat while cooking.
Combine all ingredients together and beat until well mixed. Refrigerate for later use. Remember that butter can be frozen for several months wrapped in moisture-vaporproof packaging material.
Add all of this to a crock-pot; cook on high 2 hours. Turn on low and finish cooking. Serve over egg noodles or rice.
Thaw spinach and squeeze dry. Stir in 1 package soup mix, sour cream and mayonnaise until blended. Stir in spinach and green onions. Cover. Chill 2 hours. Stir before serving. Makes 4 cups.
Boil chicken in water until done; cut chicken into bite size pieces. Place in the bottom of a 9 x 13-inch baking dish. Mix broth that you cooked the chicken in and chicken soup together. Heat until smooth. Pour broth mixture over chicken. Cut margarine into flour; add milk. Pour flour mixture over chicken. Bake at 400° for 30 minutes or until brown.
Spray bottom of 9 x 13-inch pan with Pam. Sprinkle with nuts. Cut biscuits apart and roll in the cinnamon and sugar. And put on nuts in pan.
In large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and black pepper. Add macaroni, celery, green pepper and onion; toss to coat well. Cover; chill. Garnish as desired. Makes about 8 servings.
Mix all ingredients, pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Cut into squares and serve cold.
Combine all ingredients. Shape in loaf in shallow baking pan. Bake at 350° for 1 hour.
Mix all ingredients together. Refrigerate overnight. Let set at room temperature for 1 hour before baking. Bake at 350° for 1 hour, covered. Remove cover and bake for 30 minutes or until done. Makes 12 servings.
Cut roll of towels in half; remove cardboard center. Mix water, shampoo and oil in plastic container (such as an old baby wipe container). Put 1/2 of the roll in container. Put the lid on and turn upside down to let the towels soak thoroughly. Tip back, right side up. Pull from center of roll. Keep other 1/2 of roll for another time.
Brown meat and diced onions. Drain. Add remaining ingredients. Cook 30 to 45 minutes. Check for taste. Add more chili powder and a dash of red pepper for hotter chili. Serves 6.
Mix peanut butter and sugar until crumbly. Reserve 1/4 cup to sprinkle on top of pie. Sprinkle remaining peanut butter mixture into baked pie shell. Prepare the custard filling with milk according to package directions. Pour into pie shell. Chill until set. Beat cream until stiff. Spread on top of pie. Sprinkle with reserved peanut butter mixture. Serve chilled.
Mash bananas, add 1/4 teaspoon baking soda and mix well; set aside. Blend cake mix, water and eggs at low speed until moistened. Beat at medium speed 3 minutes. Fold in mashed bananas. Put batter in two wax paper-lined cake pans. Bake in 350° oven for 35 minutes or until done.
Brown meat and onions. Add sauce and olives. Line baking pan (9 x 13-inch) with tortillas. Pour in half of meat mixture carefully. Add half of cheese. Repeat layers. Bake at 350° to melt cheese.
Cut up chicken into bite size pieces. Cook spaghetti in chicken broth. Mix all ingredients and put in a casserole dish. Spread grated cheese on top. Bake at 350° for 40 minutes.
Sprinkle cucumber with salt. Let stand for 5 minutes. Mash cheese with wooden spoon in bowl to a smooth paste. Work in cucumber, onion, Worcestershire sauce and lemon juice. Add garlic salt. Dip a skewer into green food coloring and color mixture pale green. Garnish with cress.
Mix honey, mustard and vinegar. Add pepper, cayenne pepper and chili pepper. Stir in ketchup and sugar. Bring to a boil in a medium sauce pan.
Combine egg yolks, Sweet 'N Low, salt, lemon juice and rind in top of double boiler, about 5 minutes. Soften gelatin in cold water and dissolve in hot mixture. Cool. Beat egg whites until stiff but not dry. Fold into lemon and pour into a flaky crust and chill.
Trim excess fat from chops. Slowly brown chops in melted shortening about 15 to 20 minutes; drain off excess fat. Combine salt, chili powder and pepper. Sprinkle over meat. Add rice, onion and chopped green pepper. Pour tomatoes over. Cover and cook over low heat 35 minutes, stirring occasionally. Add green pepper and cook 5 minutes or until meat is tender. Sprinkle with cheese. Makes 5 servings.
Preheat oven to 425°. Cook chicken in skillet until done (browned and juices evaporate), stirring often. Add soup and salsa and heat through. Spread about 1/3 cup mixture on half of each tortilla. Moisten edge of tortilla with water; fold and seal. Place on baking sheet. Bake for 5 minutes or until lightly browned and hot. Serve with fiesta rice and tortilla chips and salsa.
Beat first three ingredients together, then add rest of ingredients and beat well. Add apples and nuts. Bake at 325° until done.
Brown ground beef, salt and pepper to taste. Remove from skillet. Fry potatoes. Just before browned, add onion and beef. Mix and serve.
Combine soup and sour cream, stir in carrots. Fold in squash and onions. Combine stuffing mix and butter. Spread half of stuffing mix on bottom of 8 x 12 baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350° for 30 minutes.
Cream butter, sugar, milk, wafers and well beaten eggs. Beat until smooth. Bake in tube pan in 275° oven for 1 1/2 hours.
Fry ground beef and onion until brown and crumbly. Drain well. In baking dish, mix browned meat and onion with beans, 1/2 the salsa, all seasonings, all chopped chilies and half the cheese. Smooth out top of mixture and sprinkle with remaining grated cheese. Drizzle remaining salsa over top of cheese. Bake at 350° for 30 minutes. Serve with chips. (Dip can be garnished with sour cream and guacamole.)
In an 8-inch square pan, layer lettuce and onions. In small bowl, combine mayo, sour cream and sugar; blend well. Spoon half of mixture evenly over onion. Layer celery, pepper, peas and shrimp over mayonnaise mixture. Spread remaining mayonnaise mixture over top; sprinkle with cheese and bacon. Cover and refrigerate at least 8 hours. Makes 6 servings.
Wash and slice tomatoes. Dip in beaten egg. Mix together flour and corn meal. Cover tomatoes with mixture. Pour small amount of oil in frying pan. When hot, add tomato slices. Salt and pepper to taste. Fry until golden, turn over and fry other side.
Grease bottom only of muffin pan cups. Mix all ingredients. Bake at 400° for 18 to 22 minutes. Makes 12 muffins.
Mix butter, cocoa, sugar and milk in saucepan; bring to boil. Turn heat off. Add peanut butter and vanilla; stir until melted, then add quick oats. Drop by teaspoonfuls on cookie sheet and let cool.
Brown hamburger and onions. Add macaroni and remaining ingredients and simmer for 5 minutes.
Preheat oven to 350°. Open and drain green beans. Spread out in 9 x 9-inch pan. Spoon on cream of mushroom soup. Melt butter in small saucepan. Crumble up crackers; add to melted butter. Stir 2 or 3 minutes. Layer crackers on top of mushroom soup in 9 x 9-inch pan. Cover with grated cheese. Cover dish with aluminum foil. Cook 10 minutes; remove foil and cook 5 minutes. Serves 4.
Cook the butter, sugar and evaporated milk until it forms a firm ball when dropped in cool water. Remove from heat, stir in marshmallow cream. Stir until starting to stiffen; pour into an 11 x 13-inch pan. Cut into squares.
Sift flour, baking powder, baking soda, salt and spices together. Add 1/2 cup raisins or nuts or both to mixture. Mix, folding together in a separate bowl eggs, salad oil, pumpkin and water. Add this mixture to the flour mixture. Mix well. Pour into greased bread pan. Bake at 350° for 35 to 50 minutes. Yields 1 loaf. Preparation time: 10 to 15 minutes.
Place water in bowl. Add milk and beat with mixer. Add vinegar, a few drops at a time. Stir constantly. Mix until smooth. Allow to set in refrigerator until thick.
Beat eggs for 5 minutes. Gradually add regular sugar. Fold in pumpkin. Add lemon juice. Mix well. In another bowl, put flour, baking powder, cinnamon, ginger, nutmeg and salt. Mix with pumpkin mixture by hand. Line 17 x 12-inch cookie sheet with wax paper. Pour mixture on wax paper and bake for 15 minutes at 370°. When done baking, turn over on dish towel that has been sprinkled a lot with powdered sugar. Let cool just a couple of minutes, then very easily peel wax paper from pumpkin roll. Next, very easily roll up in the towel and let cool for about an hour. After cake part has cooled for the hour, unroll it and spread the filling on it. Roll it back up (without the towel).
Blend tomatoes and sauce until liquified. Melt cheese; mix. Serve warm.
Slice a length of smoked sausage. Brown sausage in skillet. Watch so the sausage does not burn. Slice a green pepper and a large onion and cover the sausage. Cover and steam only until vegetables are tender.
Preheat oven to 425°. Cut potatoes lengthwise into eighths. Brush wedges with egg white. Sprinkle on seasonings and crumbs. Bake on a baking sheet 30 to 35 minutes. Makes 6 servings, 50 calories per serving.
Toss together tuna, cheese and onion. Spoon into unbaked pie shell. In bowl, stir remaining ingredients. Slowly pour over tuna mixture.
Cream first 5 ingredients well and add flour, soda, salt and vanilla. Stir well. Bake at 350° for 12 minutes. Makes about 5 dozen. From my friend, Bev Pierce.
Lightly grease 13 x 9-inch pan. Spread undrained pineapple over bottom of pan. Add layer of blueberries and sprinkle on 3/4 cup sugar. Spread dry cake mix over all. Drizzle melted butter over cake. Top with nuts and sprinkle remaining 1/4 cup sugar over nuts. Bake at 350° for 25 minutes. Take from oven; cut down to bottom of pan to let juice rise. Return to oven and bake 10 to 15 minutes longer. Let cool and serve.
Peel fresh peaches and slice. Cut 1/4-inch rounds of banana. Wash and hull strawberries and blot on paper towels; slice in two. In a bowl, mix yogurt, Sweet 'N Low and vanilla if using plain yogurt, 1/2 teaspoon. Add the fruit and toss.
Cream together cheese, sugar and butter. Set aside. Mix milk and pudding; blend with cheese mixture. Fold in Cool Whip and layer with crumbled cookies. Chill.
Mix stuffing with broth and butter; pour over chicken mixture. Bake at 450° for 30 minutes.
Fry cube steaks; season with whatever you like. Make sandwiches with Italian bread, meat and cheese. Brown as if you were making a grilled cheese sandwich. Add peppers and warm in microwave.
Preheat oven to 425°. With a knife, cut potatoes crosswise into thin slices. Place on baking pan sprayed with nonstick cooking spray.
Preheat oven to 350°. Spray an 8 x 4 x 3-inch loaf pan with non-stick cooking spray. Combine flour, baking powder, baking soda and cinnamon. Set aside. In large bowl, whisk together applesauce, sugar, egg whites, bananas and vanilla. Add flour mixture and stir gently to blend. Pour batter into loaf pan and bake 50 to 60 minutes.
Add potatoes and enough water to cover in 4 quart saucepan. Bring to boil. Reduce heat to medium; cook 25 to 30 minutes or until tender. Drain well. Mash potatoes, gradually stirring in salad dressing, cream cheese, onion powder, salt and pepper until light and fluffy. Spoon into 1 1/2 quart casserole. Sprinkle with paprika. Cover tightly and freeze. To serve, thaw casserole. Heat oven to 350°. Bake 1-1 1/4 hours or until thoroughly heated. Serves 10 to 12. (Bake at 350° for 45 minutes if you don't freeze casserole.)
Mix pineapple and cherry pie filling in an 8 x 13-inch pan. Mix cake mix and pecans and pour dry on top of mixture. Pour melted butter on top and bake in 350° oven for 45 minutes.
Bring all ingredients to room temperature. Mix all ingredients and spread on muffins. Cut into quarters and sprinkle with paprika. At this point Crab Bites may be frozen for later use.
Dig hole in ground, put two concrete blocks on each side, set garbage can over hole with a wood fire. Put top on can and cook for 1 1/2 hours. Feeds 25 to 30.
Cook meat, onion and pepper together. Cook noodles and drain. Mix together with the two cans of soup. Put in 9 x 13-inch dish. Cover with grated cheese and bake.
Place onion in baking dish. Add tomatoes. Dot with butter. Sprinkle with salt, pepper and thyme. Bake at 350° for 1 1/2 hours till onion is done.
Mix all ingredients and save just a few noodles. Put in 9 x 13-inch casserole dish. Add remaining noodles on top. Bake at 325° for 30 minutes. Yields 8 to 10 servings.