HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion. Drain fat. Season with salt and pepper as desired. Cook chicken and cut into bite size pieces. Put all ingredients in crock pot. Stew will be thick - add water as desired. Cook on low for 8 hours or high for 4 hours.
Dissolve yeast in 1/4 cup warm water. Let stand 10 minutes. Combine yeast, eggs, 2 1/2 cups flour, 1 cup warm water, shortening, sugar and salt in large mixing bowl. Beat until smooth at medium speed, scraping sides for 2 minutes. Stir in rest of flour with wooden spoon until makes soft dough. Cover. Let rise until doubled, about 1 hour in a warm place. Punch down. Refrigerate overnight. (Flavor is better if let set 2 to 3 nights.) About 4 hours before baking, roll out. First divide dough in half. Roll each 1/2 into 1/2-inch thick rectangle. Spread generously with melted butter. Roll up jelly roll style. Cut in 12 pieces. Put in greased muffin cups. Cover. Let rise in warm place 3 to 5 hours. Bake.
Put a layer of graham crackers in a greased 9 x 12-inch pan. Mix pudding with milk. Fold in Cool Whip or heavy cream. Pour half of mixture over crackers, cover with a layer of crackers, filling mixture and finish with a layer of crackers. Prepare frosting.
Mix all the ingredients well, then pour into unbaked pie shell. Bake in 350° oven about 50 minutes, until knife comes out clean.
Fry bacon. Remove bacon and set aside. Save bacon grease. Put some aside to fry eggs. Add to bacon grease 1/2 chopped onions, 1/2 cup water and soy sauce. Cook until onions are tender. Cook rice. Scramble eggs in another pan (with some of the bacon grease). When cooked, break up the eggs as fine as you like them. Put rice in pan and stir together with water, onions and soy sauce. If too much liquid remains, keep cooking until you get however dry/moist you like. Crumble bacon and eggs into pan and you're done.
Note: Can use a frozen package of California Blend instead of 1 package broccoli, 1 package of cauliflower and 5 cups of carrots.
Have all ingredients at room temperature. Cream the butter and Crisco together. Add sugar and beat until consistency of whipped cream. Add eggs, one at a time, beating well after each. Add sifted flour and baking powder, then add to creamed mixture alternately with sour cream and milk; add lemon and vanilla flavorings; beat until combined. Stir in coconut. Turn into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool in pan for 10 minutes before inverting cake onto wire rack or cake plate.
Cook onion in butter in a large saucepan over medium heat until tender. Add water and bring to a boil. Add shrimp and cook 3 to 5 minutes until no longer translucent in center. Remove shrimp to a bowl with slotted spoon. Add potatoes to saucepan; simmer 4 to 6 minutes until tender. Add milk. Bring just to a boil, stirring occasionally. Remove form heat. Stir in cheese and parsley. Let stand 2 minutes until cheese melts. Stir in shrimp and serve.
Combine all ingredients, except pecans. Stir until blended. Add pecans; toss until coated. Place in single layer in roasting pan. Bake at 300° for 25 minutes, stirring often. Drain well. Store in airtight container in refrigerator.
Cook chicken and pork with water in a pot and bring to a boil. Simmer 15 minutes. Drain, but save broth. Remove meat from chicken and cut into small pieces. Cut pork about the same size as chicken meat. Saute garlic and onions in hot oil in a large skillet. Add meats and fish sauce. Saute for 3 minutes. Add about 2 cups of broth and simmer for about 10 minutes. Stir in shrimp and vegetables. Bring to a boil. Reduce beef and add bihon, salt and pepper. Cook, stirring, until bihon is tender. Add more broth if mixture becomes too dry before noodles are done. Serve hot, garnished with quartered eggs, green onions and lemon wedges. Serve patis with lemon juice in a small bowl for extra seasoning.
Unroll crescent roll dough onto a greased cookie sheet. Pinch perforations between individual rolls to seal dough. Combine cream cheese, egg, flour, first sugar and vanilla and beat until fluffy. Spread filling over dough. Combine second sugar, pecans and cinnamon and sprinkle over cheese mixture. Fold dough around filling. Sprinkle with additional nuts. Bake in a preheated 350° oven for 30 minutes, or until browned. Sprinkle with confectioners sugar.
Brown beef and onion. Drain off fat. Add remaining ingredients. Cover and simmer 30 minutes. Can be frozen.
Brown meat, add salt and pepper to taste. Add onions (thin sliced), and celery (cut small). Add molasses. Cover well with water and bring to boil. Lower heat and simmer for about 1 1/2 hours or until meat is tender.
In a large pot, combine all ingredients except lemon slices. Cover; cook slowly for 20 minutes. Strain. Serve hot with lemon slices. Serves 6.
Blend butter and sugar. Add 1 tablespoon lemon juice and egg yolks. Add salt, spices, sweet potatoes and hot milk. Put into pie crust. Bake at 400° for 15 minutes. Turn temperature to 375° for 35 to 40 minutes or until knife comes out clean.
Drain whole kernel corn, reserving 1/4 cup of liquid. Beat eggs slightly in a large bowl. Stir in corn and 1/4 cup of liquid. Add cream style corn, evaporated milk, melted butter, onion, salt and pepper. Fold in saltines and diced cheese. Spoon into greased 2-quart baking dish. Bake at 325° for 1 hour. Let stand 5 minutes before serving.
Mix all together. Melt 1/2 stick oleo in baking dish. Roll out and cut in desired shape. Place rolls in pan. Turn to coat top and bottom. Bake at 400° until done, about 15 minutes.
Cook the chicken in salted water until done; remove from bones. Place in greased casserole dish. In saucepan, mix the chicken broth and soup. Bring to boil and pour over chicken. In a bowl, mix the flour, buttermilk, margarine and pepper to form batter; spoon batter over broth. Bake at 425° for 25 to 30 minutes. (Oven temperatures vary; it may take a little longer to become golden brown.)
Halve, pit and peel avocado. Mash well. Stir in lemon juice, onion and garlic powder. Add this to the cream cheese and blend well. Serve with chips or crackers.
Mix pureed peaches with sugar. Microwave for 6 minutes on High, uncovered, in 6 cup dish. Store, covered, in refrigerator about 2 months. Only make 1 batch at a time. Makes 1 1/2 cups.
Cook pasta according to package directions. In a large bowl, combine sliced olives, salami, onion, cheese, parsley and Italian dressing. Add pasta and toss well. Chill overnight. Great for picnics.
Beat egg whites until stiff. Add sugar, salt and vanilla; mix well. Add chips and pecans and mix well. Drop on greased baking sheet. Place in preheated 350° oven and turn oven off. Leave all day or night or at least 4 hours. Do not open oven until at least 4 hours. Makes about 3 to 4 dozen cookies.
Add 1 tablespoon oil to well heated skillet. Add rice and cook until thoroughly heated. Add remaining ingredients and season to taste with soy sauce, salt and pepper. If rice starts to burn or is too dry, may add a few drops of water.
Put the sugar sweetened soft drink mix and water in a pitcher or a bowl. Stir the mixture until the drink mix is dissolved. Ask Mom to help crush some ice and place in bowls or cups. Pour the mixture over the crushed ice. Share with a friend. Dig in!
Mix all ingredients together and roll into balls about 1-inch in diameter. Bake on greased cookie sheet about 10 to 12 minutes at 350°.
Cream butter, sugar and eggs. Fold in pineapple, Cool Whip, peanuts and apples. Refrigerate.
Combine corn syrup and sugar in pan and cook over heat until mixture boils. Remove from heat and stir in the peanut butter and vanilla. Mix well and add Special K cereal. Press into a 9 x 12-inch greased pan. Cool. Melt chocolate chips and butterscotch chips. Frost bars. Cool and cut.
Mix all ingredients 1 minute at slow speed, 2 minutes at medium speed. Pour into greased Bundt pan. Bake at 350° for 1 hour.
Mix and beat on medium speed 1/2 minute. Pour into greased and floured loaf pans. Bake at 350° for 55 to 65 minutes (less if using glass pans).
Boil meat in water with garlic salt for two hours. Drain. Wash out pan. Add all other ingredients. Bring to a boil, then simmer for four hours.
Combine flour, salt and pepper. Pound both sides of steak with a mallet or edge of saucer. Brown in oil in a large skillet. Pour off excess oil. Add onions, garlic, tomato sauce and water. Cover and simmer 1 1/2 hours. Makes 4 or 5 servings.
Break cauliflower into bite size flowers. Tear lettuce into bite size pieces. In 3-quart bowl, layer lettuce, cauliflower and peas. Combine sour cream and mayonnaise. Mix well. Spread over top evenly to edge of bowl. Sprinkle with sugar. Follow with Parmesan cheese. Top with bacon. Cover and chill overnight.
Combine cornmeal and flour in mixing bowl. Put eggs and onion in blender. Blend and add to dry ingredients along with buttermilk. Mix well. Drop by spoonfuls into hot oil until golden.
Cook bacon and onions until bacon is crisp. Drain all but 1/2 cup of drippings. Add hash browns and mix well. Cook over medium heat 10 minutes.
Puree strawberries in a blender. Blend cornstarch and sugar in a medium saucepan. Stir real good to mix. Add the pureed strawberries. Stir to mix well. Bring the mixture to a boil, then simmer for 2 minutes, stirring often. Mixture should be cooled to room temperature. Place butter in mixer bowl and whip the butter. Add the strawberry mixture slowly, beating constantly, until butter and pureed mixture are blended well. Refrigerate.
Dissolve gelatin and Tang in boiling water. Chill until slightly thickened. Fold in rest of ingredients and pour into a lightly greased 5-cup mold. Chill until firm.
Cook and stir sausage and onion in 3-quart saucepan until sausage is light brown; drain. Stir in tomatoes with liquid, beans, broth, water, zucchini and basil; break up tomatoes with a fork. Heat to boiling; reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Sprinkle with cheese.
Boil the potatoes and 3 pieces of Bacahlau together. Separate potatoes and Bacahlau. Cut Bacahlau in small pieces. Then mash potatoes. Cut onions and fresh parsley into small pieces. Mix potatoes, Bacahlau and onion/parsley mixture. Beat egg whites until fluffy. Add to Bacahlau mixture. Make into oblong shapes and fry.
Combine first 5 ingredients and beat at low speed with electric mixer until blended. Gradually increase beating speed to high (3 to 6 minutes) until soft peaks form. Spoon into prepared crust and freeze until firm or overnight. Let stand 5 to 10 minutes before serving.
Melt margarine in saucepan. Add oysters and cook until edges curl. Remove oysters and broth to blender and process on medium for 2 to 3 seconds (until oysters are chopped). Return to pan and add milk and seasonings. Cook over medium-low heat until hot.
Cut bananas into chunks and place in blender. Add 1 cup of pineapple juice and orange juice concentrate. Blend until smooth. Transfer to large bowl. Add the remaining 2 cups of the pineapple juice and the cold water, lemon juice and Equal. Stir to completely mix. Pour into containers and freeze to a slush. Put into a punch bowl, pour the lemon-lime soda down the sides of the bowl. Stir gently to mix. Serve in small punch cups. Yields 24 servings.
Separate rolls in triangles. Roll a marshmallow in butter, then in sugar-cinnamon mixture. Roll in a triangle of dough, sealing edges tightly. Dip bottom in butter. Put in muffin tin. Continue with the rest of the rolls. Bake 15 minutes at 375°. If desired, frost with powdered sugar icing. Serve hot.
Cut up medium pumpkin into small pieces and cook in a large pot with brown sugar and water until soft. Scrape pumpkin from shell and puree in blender.
Preheat oven to 500°. In medium bowl, stir together flour, sugar and cream until the dough forms a ball. Turn the dough out onto a dusted surface. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep the dough from sticking to your hands. Gently roll out dough in 1/2-inch thickness.
Cream sugar and shortening. Add eggs and beat thoroughly. Add vanilla, then flour (sift with dry ingredients). Roll into balls size of walnut and press down with fork. Bake at 375° for about 10 minutes.
Preheat oven to 350°. Crush taco chips in bowl. Place layer of crushed chips in bottom of greased 1-quart casserole dish. Sprinkle layer of ground beef with taco seasoning on top of chips. Pour salsa and tomato mixture with green chilies over beef layer. Pour layer of refried beans. Repeat layers until all ingredients have been used. Top with grated cheese. Bake for 25 minutes, until hot. Remove from oven and serve.
In a heavy-duty pan, melt butterscotch morsels. Take off heat then add noodles and cashews. Mix all ingredients well. Drop on wax paper and put in refrigerator for five minutes.
Whip the cream in a bowl. Sift dry ingredients into the cream. Add eggs and mix thoroughly. Bake in hot waffle iron. When steam no longer appears, waffle is done. Do not raise lid during baking.
Cream margarine and sugar. Add eggs and beat. Add flour. Alternately add chocolate and salt to mixture. Place in a 9 x 13 pan and bake at 350° for 25 to 30 minutes.
Sift salt, flour, soda and cinnamon together. Make well in dry ingredients. Add eggs, oil, vanilla, sugar, nuts, coconut and mangoes; mix well. Put into 2 well-greased 8 x 4 x 2-inch loaf pans. Let stand 20 minutes before baking at 350° for 1 hour.
Combine all ingredients and refrigerate for at least 1 hour. Form into strawberry shapes and roll in remaining Jell-O (1/2 package). Make leaves of powdered sugar frosting, tinted green. Using fine ground coconut makes a nicer looking strawberry.
Dissolve jello in 1 1/2 cups boiling water and juice from pineapple. Add marshmallows; stir until melted. Place in refrigerator; chill for 20 minutes. Add coconut, pecans and pineapple. Beat whipping cream; fold into mixture. Pour into oblong dish and chill.
Peel and core apples; cut into 1-inch wedges. Place in baking dish; stir sugar with salt. Dip apple wedges in mixture, turning to coat all sides. In large skillet over medium-low heat, melt margarine. Add apples and cook partially covered 15 minutes or until fork-tender, carefully turning apples with pancake turner. Remove when tender.
Mix together melted butter, eggs and sugar until well blended. Add pineapple and bread cubes. Bake in greased baking dish for 45 minutes at 350°.
In a mixing bowl, combine safflower oil, brown sugar, flour, baking powder, baking soda and salt. Add buttermilk, egg, oat bran, oatmeal and wheat germ; mix lightly with a wooden spoon to moisten. Stir in blueberries. Fill paper-lined muffin tins 3/4 full with batter. Bake at 400° for 20 minutes, or until toothpick inserted into center comes out dry. Remove muffins from tins and cool on wire racks.
In a saucepan cover asparagus with water, cover and cook until tender but still firm. Drain and set aside. Lightly brush butter over one side of bread slices. Place 1/2 of bread, buttered side up, in a greased 13 x 9 x 2-inch baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs; add milk, onion, salt and mustard. Pour over bread. Cover and refrigerate overnight. Bake, uncovered, at 325° for 50 minutes. Sprinkle with remaining cheese. Return to oven for 10 minutes, or until cheese is melted and a knife inserted near the center comes out clean. Yields 10 to 12 servings.
Melt butter with oil. Add onions and garlic; cook until soft. Add all other ingredients except cilantro, cheese and avocado. Simmer until ready to serve. Place cilantro, cheese and avocado in bowl. Cover with soup. Top with pieces of tortilla strips. Can add more cheese to top.
Drain pineapple well. Reserve all juice. Add juice to gelatin in a saucepan. Stir in 1 cup water. Heat to boiling, stirring constantly to dissolve gelatin. Remove from heat. Stir in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into 1 1/2-quart mold or 9 x 13-inch dish. Chill until firm. Unmold or cut in squares.
Cook onion and celery in oleo until tender. Add mayonnaise. Mix in a large bowl, then add broth, salt, eggs, milk and chicken. Stir together. Put in a 9 x 13-inch baking dish. Refrigerate overnight. When ready to cook, add soup. Bake at 325° for 45 minutes. Add cheese to top the last 10 minutes.
Put slices of bananas in bottom of crust. Make pudding according to package. Pour over bananas. Top with more banana slices. Cover with whipped topping. Refrigerate 1 hour.
Mix the cream cheese and sour cream together. Fold the shrimp and onions into the cream cheese mixture. Shape and keep refrigerated. Serve with chips or crackers.
Put fruit in pie plate or Corning Ware. Sprinkle sugar over fruit evenly. Pour water over sugar/apples or other fruit. Sprinkle cinnamon to taste when using apples. Pour dry cake mix over fruit mixture. Spread over fruit. Drizzle melted margarine over cake mix. Bake at 350° for 45 minutes.
Bake cake mix in 10 x 15-inch jelly roll pan, using egg yolks, at 350° for 15 to 20 minutes. Cool. Blend pudding mix with milk. Beat in cream cheese. Fold in whipped topping. Spread mixture on cooled cake. Spread pineapple over pudding mixture. Sprinkle with nuts, coconut and cherries. Refrigerate until ready to serve.
Cream butter, sugar and egg; add milk; add dry ingredients. Fold in blueberries. Sprinkle a bit of sugar on top. Bake at 350° about 30 minutes.
Mash avocados with lemon juice, taco mix, mayonnaise and sour cream.
Trim any fat from steak & cut steak into 1 inch cubes. Coat large non-stick skillet with cooking spray. Place over medium - high heat until hot. Add steak and cook until browned. Remove from skillet. Set aside. Rinse skillet under hot water & dry. Coat again with cooking spray. Add onion, bell pepper, & garlic to skillet & saute for 3 minutes or until tender. Return steak to skillet. Add tomatoes & next 4 ingredients, stirring well. Cover meat mixture, reduce heat & simmer about 30 minutes.
Combine all ingredients in a small bowl. Cover and refrigerate at least 1 hour. Serve over salad greens.
Melt 1/2 of butter and pour in 13 x 9-inch pan. Break up hash browns in pan and salt and pepper.
Mix together popped corn, Rice Chex and Cheerios and put aside in a bowl. In a saucepan, put brown sugar, Karo syrup and margarine; heat 5 minutes, stirring constantly. Take off heat and add salt and vanilla; stir. Pour over dry mix; stir and mix well. Pour onto cookie sheet and spread out. Bake at 250° for 30 minutes, stirring every 10 minutes. After 30 minutes transfer mixture immediately onto waxed paper on another tray. Spread flat. Store in plastic bags when cool. Excellent TV snack.
Cook carrots until soft. Mash. Add remaining ingredients. Place in greased casserole. Bake 45 to 50 minutes in a 350° oven.
Sift together flour, sugar, baking powder and salt. Blend milk, egg and oil; gradually add to dry ingredients. Add apples. Drop by teaspoonfuls into deep, hot fat. Drain on paper towels and sprinkle with powdered sugar.
Cut bread into cubes. Saute in oleo the mushrooms and onions. Set aside. Mix mayonnaise, eggs, soup, milk and seasonings. Grease a 2-quart casserole dish and add bread cubes on sides and bottom. Alternate mushrooms and onions with soup mixture and cheese. Make the day before. Bake at 350° for 40 minutes. The last 5 minutes, top with cheese and let it melt.
Mix first 6 ingredients together and put boiling water over mix and let stand for 15 minutes to soften fruit. Add baking powder, vanilla, eggs and flour. Bakes well in 3 greased tennis ball cans, in 350° oven for 35 to 40 minutes. Run knife around edges and remove while still quite hot. Can also bake in greased bread pans or muffin tins.
Blend first 3 ingredients in a bowl. Form into small balls in shredded coconut. Refrigerate if too soft to handle.
Boil chicken breast halves and cool. Cut into bite size chunks. Thaw broccoli. Place chicken in a 9 x 13-inch baking dish. Top with broccoli. Mix soups, mayonnaise and 1 cup Cheddar cheese. Pour over broccoli. Top with remaining cheese. Crush crackers and mix with melted margarine. Place on top of casserole. Bake at 350° until bubbly (about 30 minutes). Serves 8.
Blend together sugar, oil, margarine, egg, vanilla and milk. Add flour, salt, soda and cream of tartar which has been sifted. Add remaining ingredients. Drop on cookie sheet. Bake 12 to 15 minutes at 350°.
Mix together all ingredients except prepared dressing and chicken. Arrange chicken in the bottom of greased casserole dish. Pour mixed ingredients over chicken. Spoon dressing on top. Bake in 350° oven for 30 minutes or until top of dressing is lightly browned and dish bubbly.
Preheat oven to 350°. Cream together the margarine, sugar and vanilla in mixing bowl until light and fluffy. Add flour; mix well. Stir in pecans and potato chips. Drop by teaspoon onto nonstick cookie sheet. Bake for 10 to 15 minutes. Sprinkle with powdered sugar.
Sprinkle chicken with salt and pepper, then coat with flour. In medium skillet, heat butter until bubbly. Add chicken and brown lightly on both sides. Remove chicken. Stir in 1/3 cup water, the mustard and honey. Return chicken to skillet, spooning sauce over each piece. Cover and simmer 3 minutes, just until chicken is done. Serve with rice or noodles.
Mix cornbread mix, 1/2 melted oleo, eggs, 1/2 cup grated cheese, onion, frozen broccoli and cottage cheese. Put in well-greased pan. Drizzle remaining melted oleo on top. Bake at 400° for 25 minutes (uncovered). Sprinkle remaining grated cheese on top (approximately 1/2 cup). Bake for another 15 minutes.
Mix all ingredients, except cracker crumbs and cheese, and put in casserole dish. Mix crackers and cheese. Put 2/3 cup on top of broccoli mixture and fold in. Sprinkle remainder on top and dot with butter. Bake 30 minutes in 325° oven.
Boil sprouts and celery in salt water, drain and save liquid. Measure liquid and add milk to make 1 3/4 cups. Blend butter and flour and mix with liquid. Cook and stir until thick, add nutmeg. Combine vegetables and sauce. Top with cheese and brown. Serve at once.
Heat oven to 350°. Cook ground meat and onions until brown. Drain any fat. Pour tomato sauce, taco seasoning and corn mix; mix well. Pour into a 13 x 9 x 2-inch baking pan. Sprinkle cheese on mixture.
Brown beef and drain fat. Add all remaining ingredients and mix together. Pour into 1 1/2-quart baking dish. Bake at 350° for 30 minutes.
Mix corn bread and squash; add milk and all other ingredients. Bake at 350° for 1 hour.
In a bowl, mix apples, 3/4 cup sugar, flour and cinnamon. Arrange apple slices in circles in the pie shell. In a small bowl, beat eggs, cream, vanilla and 1/4 cup sugar until well blended. Pour mixture evenly over top of apples. Bake in a preheated oven at 375° for 40 minutes, covered with a piece of aluminum foil. Remove foil and continue baking another 30 minutes or until golden brown. Serve slightly warm.
Beat eggs. Add sugar, flour, Karo, vanilla, salt and nuts. Pour in pie shell and bake at 350° for 10 minutes. Reduce heat to 250° and bake for 30 minutes.
Separate triangles and place chicken on longer end. Place cheese and pepper on top of chicken. Seal ends and roll up crescents. Place in casserole dish. Mix soups and milk together; pour over rolls. Bake at 400° for 20 minutes.
Place popcorn in large buttered bowl. In saucepan, bring syrup, sugar and Kool-Aid mix to a boil. Remove from heat and pour over popcorn, mixing quickly. Let stand 3 minutes. Shape into 1 1/2-inch balls. Makes 3 dozen.
Saute the celery and onions, then add to chopped broccoli, Cheez Whiz and cream of chicken mixture. Mix all together and bake at 350° for 30 minutes. Serves 6.
Thaw broccoli and drain well. Stir together cheese, butter, eggs and flour. Mix in broccoli. Pour into a buttered 9 x 13-inch pan. Bake at 350° for 1 hour.