HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, salt and pepper. Pound into both sides of meat. Brown meat in a small amount of Wesson oil. Remove browned meat from pan and cook onion until golden. Add water and tomato sauce. Stir until mixture thickens and boils. Return meat to pan. Cover and reduce heat. Simmer 1 1/2 hours or until meat is tender. Makes 6 servings.
Mix all the ingredients together well. Put in two loaf pans, 9 x 5 x 3-inch. Bake at 350° for 1 hour and 10 minutes.
Preheat oven to 375°. Beat together 3 eggs and box of brown sugar. Make sure it is smooth, then add shortening. Fold in flour a little at a time. Mix thoroughly. Then pour in chocolate chips (also nuts if you like). Bake in long 9 x 12-inch greased square pan for approximately 30 to 35 minutes. An excellent treat!
Heat all ingredients together. Dob on the chicken each time that you turn. Keep the fire low.
Cream sugar, cocoa and oleo. Add slightly beaten eggs and vanilla. Beat well. Add flour, coconut and nuts. Beat 2 minutes. Pour in a greased and floured 9 x 13-inch pan. Bake in a 350° oven for 35 minutes. When cake is done and still hot, spread one 7 ounce jar marshmallow cream over top of cake. When cake is cold, frost with chocolate frosting. Keep cake in a cool place.
Mix ingredients; shape into 1-inch balls. Place on greased cookie sheet. Bake 20 to 25 minutes at 350° until browned. Serve warm.
Beat sugar and oil together until light and fluffy. Add eggs and mix well. Sift together dry ingredients and mix with sugar/oil mixture. Fold in remaining ingredients, mixing well. Pour into three buttered and floured 9-inch layer pans. Bake at 350° for 35 to 40 minutes or until done. Icing recipe follows.
Mix pineapple, bananas, sugar, lemon juice, pecans, sour cream and Cool Whip. Freeze. Serve frozen or thaw.
Mix well with spoon; shape into bite-size sausage balls. Bake at 300° for 25 minutes. Makes approximately 2 1/2 dozen.
Cook potatoes in boiling water until tender. Drain, cool, peel and slice into bowl. Combine cheese and butter or margarine in 2-quart saucepan over low heat. Stir until almost melted. Remove from heat. Stir in sour cream, onion, salt and pepper. Fold into potatoes. Pour into greased 8-inch square baking dish. Sprinkle with paprika. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
Melt margarine in Pyrex dish. Mix sugar, flour and milk with mixer. Pour into dish with margarine. Place fruit on top. Bake at 375° for 35 to 40 minutes.
Put all ingredients in mixing bowl. Microwave on High for 2 minutes. Beat with mixer until smooth. Add 1/2 cup or more of nuts, if desired. Pour onto buttered plate or waxed paper. Refrigerate to set. Can be put in freezer, if you are in a hurry.
Mix and press in a 13 x 9-inch dish. Bake for 8 minutes at 400°. Let cool.
Beat the cream cheese until smooth. Gradually add sugar, beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls. Roll in walnuts, cocoa or coconut. Store in refrigerator.
Melt candy in a double boiler. Add peanut butter and peanuts. Add Rice Krispies and pour into buttered 9 x 13-inch pan.
Lay tostitos in a single layer on cookie sheet. Spread each with layer of enchilada dip, picante dip, and cheese. Place under broiler until cheese melts. Watch carefully to avoid burning chips. Have a cold drink nearby when getting ready to eat. Good for a quick and easy snack.
Combine first 6 ingredients with mixer until smooth. Spoon into greased 2-quart casserole. Combine last 3 ingredients and sprinkle over top. Bake at 350° for 30 minutes or until top is beginning to brown.
Dissolve jello in boiling water. Add remaining ingredients, adding 7-Up last. Mix and chill.
Heat oven to 350°. In medium saucepan, heat 1/2 cup butter with 1/2 cup sugar until butter is melted. Stir in flour until well blended. Remove from heat and gradually stir in milk. Add eggs, baking powder and mix well. Fold in corn. Turn into 1-quart casserole. Bake 40 minutes or until knife comes out clean.
Sift first 6 ingredients. Work in Crisco. Add rest of ingredients. Pat out dough on lightly floured board 1/2-inch thick. Cut with biscuit cutter. Place on lightly greased sheet. Touch tops with water and sprinkle with sugar. Bake at 450° for 15 minutes or until golden brown.
Cream sugar and shortening. Add eggs, sifted dry ingredients and milk. Add extract, apples and nuts. Grease pans. Makes 1 large or two small loaves. Before baking, put mixture of 1 teaspoon cinnamon and 2 teaspoons sugar on top of loaves. Bake 1 hour at 350°.
Press rolls into an ungreased jellyroll pan to appear like all one crust. Bake for 10 minutes at 350° or until golden brown. Cool. Mix the softened cream cheese, salad dressing and spices well. Spread onto crust. Then sprinkle finely diced or shredded vegetables on crust. Peel skin from tomatoes and scoop out centers, using only outside and dice. (Spread tomatoes on right before serving as they tend to weep.) Sprinkle Mozzarella cheese all over top.
Mix soup. Mix sour cream and spinach. Cover and refrigerate for 2 hours. Serve with crackers or chips.
Wash and pick over berries. In saucepan, combine berries, sugar, 1/2 cup water, salt and cinnamon; bring to a boil. Reduce heat; simmer until slightly syrupy. Add 3 tablespoons water to cornstarch to make a paste. Blend into hot mixture. Cook, stirring constantly, until mixture is thick and translucent. Serve cool with cream.
Mix all ingredients in a large mixing bowl. Bake at 350° for 1 hour.
Combine the ingredients; shape into small balls. Roll in flour or crumbs and fry in deep fat.
Place ingredients in casserole in order given. Pour soup over top (undiluted). Bake 2 hours at 300°.
Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese. Cut celery into sticks. Put both in refrigerator. Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add the garlic and cook for one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes. Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375 degrees. Cook wings in hot oil until brown, about 8 minutes. Toss wings in tomato mixture. Serve with chilled celery sticks and blue cheese dressing.
Prepare fettucini according to directions. Drain, gradually adding milk to salad dressing and garlic in small saucepan. Heat thoroughly; remove from heat. Blend in egg; add bacon, cheese and parsley. Toss lightly. Makes 5 servings.
Preheat oven to 350° to 375°. Cook rice. Saute onion and mushrooms in butter while cooking broccoli. Drain broccoli well. Combine rice, onion, mushrooms, broccoli, soups and Cheez Whiz. Sprinkle with Parmesan cheese. Bake 20 minutes.
In food processor with metal blade in place, add onion to beaker; turn off and on rapidly, until finely chopped, about 5 seconds. Transfer to large bowl. Repeat with cucumbers, then green peppers, adding each to the onion. Process 5 of the tomatoes until evenly chopped into small pieces; transfer to bowl. Process remaining tomato with garlic, tomato juice, olive oil and chili powder until smooth liquid. Combine with chopped veggies in a covered container and chill. Before serving, taste for salt; if too thick, add tomato juice. Makes about 1 1/2 quarts.
Pour milk into large bowl. Add pudding mixes. Beat with whisk 30 seconds. Add lemonade. Beat 30 seconds. (Mixture will be thick.) Immediately stir in Cool Whip. Spoon into crust. Refrigerate 4 hours or until set. Makes 8 servings.
Put ham in a buttered baking dish. Arrange bamboo shoots and water chestnuts over it evenly.
Cut a thin slice from top of peppers; remove seeds and wash. Cook peppers in boiling salt water, about 5 minutes; drain. Brown hamburger and onion; drain off grease. Mix together hamburger, egg, salt, pepper, rice and tomato sauce; stuff into peppers.
Mix together and pour into shallow pan. Strip with bacon and bake for 40 minutes at 350°.
Dissolve yeast and sugar in 1/2 c. warm water. Combine milk, 1/4 c. water, shortening, honey, salt and wheat flour in a bowl. Mix in yeast mixture, and let rest for 15 minutes. Add white flour, and mix until a dough forms a ball. Knead dough by hand for 10 minutes. Place dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until it doubles in size. Punch down the dough and divide in half. Roll out each half and punch out the bubbles. Form into loaves, and place in a buttered loaf pan. Butter the tops of the dough and cover loosely with plastic wrap. Let rise in a warm place until it doubles in size, about 30 minutes. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375°. Bake for 25 - 35 minutes, or until tops are dark golden brown. Butter crust while warm. Let cool before slicing. Serve warm with your favorite jams and jellies or just plain butter.
Heat oven to 400°. Brown and drain hamburger and onion. Place in greased 10-inch pie plate. In blender, combine the Bisquick, milk, salt, eggs and pepper. Bake 25 minutes. Sprinkle with 1 cup grated cheese and 2 sliced tomatoes. Bake 5 to 8 minutes longer.
Mix the cake mix together they way the box instructs you to. Bake the cake in a 9 x 13 dish. Once the cake has been cooked, remove it from the oven and let it cool. Once the cake has cooled completely, take a wooden spoon and place holes into the entire cake about one inch apart. Mix the instant vanilla pudding as instructed on the pudding box and very quickly pour the pudding onto the cake and make sure all of the holes have pudding in them. Mix the cool whip and lemonade together and then ice you cake with the cool whip mixture. Refrigerate your cake until time to serve. A very nice garnish for this cake is fresh sliced strawberries.
Grind first 3 ingredients and put in 1/2 cup of salt and let stand all night. Grind onions, green peppers, red peppers and sugar together. Put remaining ingredients in sack. Boil 1/2 hour. Put in jars.
Soak beans for about 3 hours or more. Put all ingredients in 6-quart pressure cooker. Mix well. At 10 pound pressure, bring pressure up, then time it 1 hour. Turn heat down about halfway to keep a steady pressure. Let pressure drop on its own.
Mix broccoli, onions, mushrooms and pepperoni together with dressing. Let stand for 2 hours. Toss lettuce and top with cheese.
Stir shortening to soften. Sift flour, baking powder, soda, salt and sugar. Add to shortening mix with 1/4 cup milk and mashed bananas. Mix until flour is damp and beat for 1 to 2 minutes. Add eggs and rest of milk. Beat until smooth. Pour in greased pans. Bake 25 minutes in 375° oven.
Cut lettuce and layer in bottom of 9 x 13-inch dish. Chop and layer	other vegetables. Top with Cheddar cheese. Place layer of lettuce	on top. Mix mayonnaise, sugar and enough water to make it easy to spread. Spread mayonnaise mixture on top of lettuce to seal. Cover dish with Saran Wrap and chill. Will keep in refrigerator for 4 to 5 days.
Cream brown sugar and butter. Add eggs, one at a time, beating well after each. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt. Add alternately with sour cream to mixture. Mix on low until just combined. Stir in water until blended. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes. Cake is done when toothpick comes out clean. Cool 10 minutes before removing from pans.
Boil raisins in cold water for 5 minutes (enough to cover raisins). Mix rest of ingredients together until smooth. Add raisins (drained). Mix until smooth. Put in greased Bundt pan. Bake at 350° for 1 hour.
Drain the lima beans thoroughly. Add onion rings and celery. Combine sour cream, vinegar, sugar, horseradish, salt and pepper, mixing well. Toss gently with the beans. Chill several hours or overnight. Serve cold.
Toss together the chicken, celery, lemon juice and salt and pepper. Mix in the remaining ingredients. Chill thoroughly. Arrange a mound in each lettuce cup. Serves 6.
Combine crushed pretzels, margarine and 3 tablespoons sugar; mix well. Press into a 13 x 9 x 2-inch baking dish. Bake in preheated oven at 400° for 8 minutes. Remove from oven; let cool completely. In a large mixing bowl with an electric mixer, beat the cream cheese and remaining 1 cup sugar until well blended. Fold in whipped topping. Spread over cooled pretzel crust. Refrigerate until chilled. In a mixing bowl, dissolve gelatin in boiling water. Add marshmallows; stir until melted. Add strawberries with their juice. Let stand 10 minutes. Pour over cream cheese layer. Refrigerate until firm. Cut into squares to serve. Serves 12.
Blend together water, dry sherry, soy sauce, cornstarch, garlic and pepper; set aside. Heat peanut oil in a wok or skillet over medium-high heat. Add chicken, celery and onion. Stir-fry 4 minutes, until chicken is cooked and celery and onion are tender. Add the mushrooms and cashews; stir-fry 1 minute. Mix in soy mixture; cook and stir until sauce is thickened. Serve immediately over a bed of cooked rice.
In a large skillet, stir together undrained tomatoes, rice, sugar, garlic powder, 2/3 cup water and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until rice is tender. Stir beans, beef and salsa into rice mixture; heat together. Wrap tortillas in foil. Heat in a 350° oven for 10 minutes.
Cream the Imperial margarine, Crisco and sugar. Add eggs, one at a time. Stir in vanilla and almond extract. Add alternately and beat well the flour and 7-Up. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour and 15 minutes. Allow to set in pan for about 10 minutes before turning onto cake platter. Cool, uncovered.
Mash the grapes. Put in a crock. Let stand. Put 2 gallons of water to each gallon of grape juice. Add 2 pounds of sugar; then put in a jug and let stand until it's done working. Finally, cork tightly.
Combine ingredients in a glass bowl. Heat in microwave on High for 3 to 5 minutes. Stir. Serve with tortilla chips.
Brown sausage and drain. Combine all other ingredients. Shape into balls. Bake for 12 to 15 minutes at 400°.
Saute onions and garlic in 1 tablespoon oil until transparent. Add celery and cook until tender. Meanwhile mash beans until some chunks still remain. Add in onion mixture and all other ingredients except cheese. Form into eight patties 1/2 inch thick. Place on a nonstick baking sheet. Bake at 350° for 20 minutes. Top with 1/2 ounce of Mozzarella on each pattie and bake for another 10 minutes.
In large mixing bowl, combine sugars and shortening. Mix until creamy. Add in the peanut butter and mix. Add in the eggs and mix. Add salt, flour and baking soda. Roll out into balls the size of walnut and press the center with a fork. Bake at 375° for 5 to 7 minutes.
Mix all ingredients, except mayonnaise, mustard, vinegar and Tabasco. Blend these and then add to potato mixture. Place in refrigerator for about 1 hour or until well chilled.
Spread cream cheese on bottom of glass pie dish. Spread can of chili over cream cheese and then sprinkle Cheddar cheese on top. Microwave for 5 minutes or until melted. Serve with tortilla chips or favorite corn chips.
Melt 1/4 cup butter in 9 x 13-inch dish. Mix 3/4 cup milk, 1 cup sugar, 1 cup flour and 1 1/2 teaspoons baking powder. Pour over melted butter. Do not stir. Sprinkle 2 cups berries over. Do not stir. Sprinkle 1 cup sugar over berries. Do not stir. Bake at 350° in glass or 375° in metal pan for 30 minutes. Serve warm or cold with ice cream.
Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter; mix until well blended. Stir in nuts. Bake in loaf pan. Bake at 350° for 40 to 45 minutes or until toothpick test. Makes 1 loaf.
Mix the 3 above ingredients together. Place desired amount of frozen meatballs in crock-pot. Pour mixed sauce over meatballs. Cover and heat until hot. The longer the sauce warms, the more flavorful it becomes.
Microwave sugar, syrup, peanuts and salt for 7 minutes. Add butter, vanilla and soda and microwave for 2 minutes. Pour on greased cookie sheet. Break in pieces when cool.
Heat oven to 375°. Turn pineapple pie filling into a 9-inch metal pie pan. Place rolls around the edge. Reserve the can of icing. Bake 25 minutes. Remove from oven and spread rolls with the icing. Serve warm. Serves 8.
Bake cake according to box directions. Let cool. Make pudding while cake is baking. When cake is cool, take a fork and poke holes in cake. Then pour pineapple over cake. Spread pudding over pineapple. Top with Cool Whip and coconut.
Mix thoroughly all ingredients, except French fried onions. Bake in microwave on High for 7 1/2 minutes. Rotate and cook for additional 7 1/2 minutes. Top with can of French fried onion rings. Heat in regular oven at 350° for 15 minutes or until onion rings brown.
Remove core from cabbage. Boil in large pot. As leaves soften, remove and cool. Saute onion in margarine.
Pour whipping cream into quart jar. Close with tight-fitting lid (or container with tight lid). Shake! Shake! Shake! Soon you will have butter. Spoon out onto dish. Sprinkle with salt and mix. Great on Club crackers or bread.
Bring to boil the vinegar and sugar. Set aside to cool. Grate cabbage, chop celery and onion. Add salt, oil and barbecue sauce. Mix well. Pour vinegar and sugar over mixture. Keeps well in refrigerator.
Cook squash in salt water; drain and mash. Add ingredients except stuffing and butter. Melt butter; mix with stuffing. Put 1/2 in bottom of casserole, holding back 1/2. Put squash mixture, then remaining stuffing on top. Bake at 350° for 35 minutes.
Dissolve Sweet 'N Low in applesauce. Blend all ingredients and bake at 350° for 15 minutes.
Mix together with a hand mixer well. Refrigerate up to 1 week. Makes about 2 cups. A great dip for apple wedges, strawberries, or any of your favorite fresh or frozen fruits.
In deep skillet, heat oil over medium - high heat. Add chicken, sprinkle with paprika and cook till well browned. Remove chicken and drain most of the drippings from skillet. Add vegetables to skillet and cook, stirring, till somewhat tender. Stir in peanut butter, chicken broth, salt and pepper to taste. Heat to boiling, stirring until smooth. Reduce heat and simmer 5 minutes. Return chicken to pan and simmer a few minutes more until heated through. Serve over hot, cooked rice and garnish with chopped peanuts, if desired. Serves 4-5.
In a large skillet, cook sweet potatoes, onion and celery in hot margarine or butter for 5 to 7 minutes or until just tender. Spoon mixture into a large mixing bowl. Stir in cilantro and ginger. Add cornbread and walnuts; toss gently to coat. Add enough chicken broth to moisten. Use to stuff one 8 to 10 pound bird or place stuffing in a casserole. Bake casserole, uncovered, in a 375° oven about 45 minutes or until heated through. Makes about 10 servings. Contains 413 calories, 24 g total fat (2 g saturated fat), 27 cholesterol, 476 mg sodium, 46 g carbohydrates, 3 g fiber and 8 g protein.
Put eggs, bay leaves and peppers in a large jar. Cover with vinegar and water. Cover and let set at least 1 week. A favorite for Easter at our house.
Combine first 3 ingredients in a large bowl. Combine lime juice, cilantro and honey in a small bowl; add to fruit mixture, tossing gently. Cover mixture; chill for 1 hour, stirring occasionally. Yields 4 servings (serving size: 1 cup).
In 2-quart saucepan over high heat, heat 1 cup broth and garlic powder to boiling. Stir in broccoli, carrots, pepper strips and onion. Reduce heat to medium. Cover. Cook 5 minutes or until vegetables are crisp-tender. In a cup, stir together cornstarch and remaining chicken broth until smooth. Stir into vegetable mixture. Cook until mixture boils and thickens, stirring constantly. Gently stir in chicken; heat through. Serve over spaghetti. Sprinkle with cheese.
Put sausage in large pot and render out. Chop onions and celery fine and add to sausage. Mix over low flame. Chop green pepper and parsley fine and add to mixture. Stir in poultry seasoning. Add some margarine. Moisten French bread and squeeze out excess water; add to mixture. Keep stirring to moisten. Crumble in crackers; stir and add the remainder of margarine. Stir to moisten. Remove from fire and add eggs; mix well, then add pecans and stir well. Stuffs a 12 to 16 pound turkey.
Preheat oven to 350°. In a medium bowl, mix onions, mayonnaise, Swiss cheese and Tabasco. Spread mixture into 13 x 9-inch glass baking dish. Sprinkle Parmesan cheese evenly over mixture and sprinkle with paprika to taste. Bake 30 minutes or until bubbly.
Peel and cut squash or eggplant into large strips (like large french fries). Soak in 3 tablespoons salt water. The longer you soak them, the better, but at least 15 minutes before frying. Mix 1 egg, salt, pepper and sugar to taste; then mix well 1 cup biscuit mix and 1/2 cup milk. Dip squash or eggplant in egg mixture; then into biscuit mix and deep fry. Del-ici-ous.
Dissolve jello in boiling water. Add strawberries and stir until thawed. Drain pineapple and add to mixture. Add nuts and bananas. Pour half mixture into a jello mold. Spread sour cream on top and pour remaining half of jello over it. Let set for several hours.
Fry bacon crisp and set aside. Reserve grease. In a large pan, cut up cabbage and onions. Add water, bacon grease, garlic, salt and red pepper. Mix well and cook over low heat until tender. Add sausage. Cook 15 minutes. Crumble bacon on top.
Bake at 350° until brown. Whatever starter is left, add the first three ingredients and start over.
Combine first 5 ingredients and marinate in sugar, oil and vinegar mixture. Refrigerate overnight.
Preheat oven to 350°. Lightly grease 1 or 2 cookie sheets. Sift together flour, baking soda and salt onto sheet of wax paper. Beat the butter in a large bowl until smooth. Beat in brown sugar and granulated sugar until well blended. Beat in eggs and vanilla until mixture if fluffy. Stir in flour mixture and the chocolate chips, combining well. Drop 2 tablespoons of the batter for each cookie, 2-inches apart, onto cookie sheet. Bake at 350° for 10 minutes until set. Remove from cookie sheet to wire rack to cool. If cookies get too hard to remove from sheet, put back in oven for a few seconds to soften for removal.
First Layer: Spread broken lettuce in pieces on bottom of 12-inch glass cake pan.
Heat water, salt, and vinegar to a boil. In a jar, combine cucumbers, dill weed, garlic and alum. Poor hot brine over cucumbers. Set in sun for 4 days, rotating 1/4 turn each day.
Drain pineapple. Combine pineapple juice, sugar, eggs, flour and salt. Cook in top of double boiler until thick. Cool. Mix fruit, marshmallows and macaroni. Add whipped cream to cooked mixture. Pour over fruit. Mix well. Let stand for 24 hours.
Soak beans overnight. Drain, add water and cook until tender. In separate pot, cook vegetables until fork tender. Puree in blender and add to beans.	Add milk, salt and peppers.
Pound fillets until thin. Lay out flat and sprinkle with parsley. Top each fillet with a slice of cheese, then half slice of ham. Roll up tightly. Stir together mayonnaise and water in a shallow dish. Roll each chicken fillet in the mayonnaise mixture, then in bread crumbs.
Cook until thick. Cool and then pour over potatoes, hard-boiled eggs, onions and celery seed and mix well.
In a 1 1/2-quart casserole dish, blend together all ingredients. Bake 20 minutes in 350° oven or microwave on High for 3 minutes, stirring once. Serve hot with tortilla chips.
Use a 13 x 9-inch casserole dish. Layer first with lettuce, then: celery, carrots, onions, green peppers, bacon (cooked), cheese (grated) and small frozen peas. Mix 2 cups mayonnaise with sugar to taste. Spread over whole surface. Sprinkle with hard-boiled egg or sliced and grated sharp cheese. Make 12 to 24 hours ahead.
Melt butter in bottom of pan. Mix flour, sugar and milk. Mixture will be thin and slightly lumpy. Pour into butter in pan. Sprinkle fruit evenly over batter. Bake at 350° for 40 minutes or until brown on top.
Sterilize jars. Fill with finely chopped cabbage. Allow 1 teaspoon of salt and 1 teaspoon of sugar for each quart jar. Fill with boiling water and seal immediately. In a few weeks it will be ready for use.