HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in heavy saucepan; drain. Add onion and green pepper. Cook until tender. Add remaining ingredients and simmer for 30 minutes. May be served over cooked rice or baked potato.
In a large skillet, brown sausage and crumble. When brown, drain grease. Add butter, onion and green pepper and cook until tender. In a large bowl, combine dressing mix, corn, pimentos, bouillon and the pax mixture. Mix well. Put into crock-pot and cook for 2 hours on high. Makes 12 servings.
Pick over the crab meat, removing any cartilage or shell bits. Stir in half the breadcrumbs, mustard, mayonnaise, onion, Worcestershire, Tabasco and seasonings. Whip egg whites until frothy and gently work into the mixture. Use hands to shape four cakes, then coat with the remaining breadcrumbs. Fry cakes in oil until browned on both sides. Serve with lemon wedges or tartar sauce.
Chop all vegetables well and saute in melted margarine and flour. Add crawfish tails and water; cook and cover 20 minutes on low fire. Add tomato paste and seasonings and cook awhile longer. Serve over rice.
Cook spinach per package directions. Stir in mashed potatoes, sour cream, salt, pepper and chives. Pour into greased baking dish. Top with cheese. Bake 5 minutes at 350°.
Cream butter and sugar; add eggs and sour milk (to sour the milk add lemon juice). Add dry ingredients. To mix use a sturdy wooden spoon. Bake at 400° for 40 to 45 minutes in a 9-inch round, greased pan.
In a soup kettle, saute onions and garlic in butter. Add soups, milk and cream cheese. Stir until cream cheese is melted. Bring to a boil. Stir in fish, carrots and corn. Reduce heat. Simmer, uncovered, for 5 to 10 minutes. Add cayenne. Makes 16 servings.
In large Dutch oven, heat small amount of cooking oil. Mix flour, salt, pepper, and garlic salt; roll chicken in flour. Place chicken in hot oil; fry on both sides. Add water to cover chicken; add onions. Boil over medium heat until chicken is done; chicken will make it's own gravy.
Poke the bay leaves, chiles and garlic into a bottle. Fill bottle with vinegar of your choice. Leave in cool dark place for approximately three weeks to develop flavor.
Mix all ingredients and store in refrigerator. Will keep for a week. When ready to bake, pinch off desired amount of dough. Let rise and bake at 450 degrees until brown.
In a large bowl, stir together first 9 ingredients. In medium bowl, mix bananas, pineapple, oil and eggs. Add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened. (Do not overmix.) Pour into greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes. Loosen edges with knife; turn bread out onto cooling rack. Cool completely. Glaze if desired. Makes 1 loaf.
Slice and cook squash in small amount of water. Break crackers and place in bottom of greased baking dish. Put layer of crackers, squash and soup until dish is full. Place small amount of liquid, where squash was cooked, in dish. Top with cheese. Bake at 350° for 30 minutes.
Place frozen, cut-up chicken in a large skillet. Pour barbecue sauce over chicken. Pour in water. Cover. Heat to boiling. After a few minutes, separate chicken pieces. Cover and reduce heat to medium heat. Stir one or two times to get all pieces in the barbecue sauce.
In the morning, grease a cookie sheet with shortening. Place frozen bread dough on it. Place in oven to thaw all day. Don't turn the oven on or cover the dough with a towel. By evening the dough will be huge. Press down gently. Form a rectangle out of the dough. Don't mess with the dough a lot. Brush with melted butter. Sprinkle with garlic powder. Score with a knife, pieces about 1 to 1 1/2-inches wide. Let dough rest for 10 minutes. Cook in hot oven at 400° until browned. Brush again with melted butter or margarine; sprinkle with cheese. Cut and serve.
Mix sugar and cocoa. Add milk and butter and bring to boil for 3 minutes. Remove from heat. Add peanut butter, vanilla, oatmeal and salt and mix well. Drop on waxed paper by spoonfuls while hot. Cool completely.
In large bowl, mix together first 7 ingredients. Cover and refrigerate until chilled. In small bowl, mix together the remaining. Gently fold dressing into chicken when chilled and cover. Refrigerate 1 to 2 hours.
Mix apples, raisins, carrots, cabbage and salt. Mix lightly with mayonnaise. Sprinkle with nuts and lemon juice. Serve on crisp lettuce leaves. Serves 4.
Mix corn meal and eggs; add corn and mix. Add sour cream, salt and sugar and mix. Put in a greased casserole or bread pan and cook until done, approximately 20 to 25 minutes at 350°.
Cream shortening and sugar. Add eggs and mix well. Stir all dry ingredients together and add alternately with buttermilk and jam. Pour into tube pan and bake at 350° for 1 hour.
Grease muffin pans well with butter all the way to the top of each pan. Fill batter high; sprinkle tops with sugar. Bake for 25 to 30 minutes at 375°. Makes 12 large muffins.
Mix ingredients thoroughly and bake in 9 x 13 x 2-inch casserole dish at 375° for 20 minutes. Sprinkle with crushed potato chips and bake 15 minutes.
Chop potatoes with skins on. Boil for 15 minutes. Drain potatoes and place in serving bowl. Add frozen broccoli and salad dressing; stir. Hot potatoes will make broccoli tender. Delicious hot or cold.
Using a mixer or by hand, cream and mix well the eggs, sugar and oil. Sift flour, cinnamon and soda; add to mixture and mix well. Add vanilla, apples (peeled and chopped) and nuts. Mix. Pour into greased tube or loaf pan. Bake from 45 minutes to 1 hour at 325°. Leave in pan while making icing. Icing is to be put on cake while it is hot.
Sift together flour, sugar and salt. Blend with Crisco, egg beaten in measuring cup with cold water added to make 1 cup and vinegar. Mix until damp (makes 5 balls). Pie crust keeps for 2 weeks in refrigerator and longer in freezer.
Mix together dry ingredients. Add well beaten egg and milk. Stir until batter is smooth. Peel and core apples. Slice thin and dip in batter. Fry fritters in hot, deep fat on both sides until golden brown. Sprinkle liberally with powdered sugar and serve hot. Especially good with sausage and/or ham.
Dissolve large package apricot jello in 2 cups boiling water. Drain crushed pineapple and mandarin oranges; reserve syrup. Add syrup plus 1/2 cup water to jello mixture. Add sour cream and beat until smooth. Add fruit; chill until firm.
Cook onion, celery and carrots in minimum water until tender. Add remaining ingredients and simmer 30 minutes.
Mix all ingredients together, adding sour cream last. Chill overnight in the refrigerator.
Core head of cabbage, cook in boiling water until leaves are wilted and come off easily (can also be frozen overnight). Pare off thick part of leaves.
Combine water, sugar, cloves and cinnamon. Bring to a boil and simmer 10 minutes. Add orange juice and cranberry juice cocktail. Bring to boil again. Remove from heat and remove spices. When ready to serve, add applejack brandy. (May use less; be your own judge.) Serve in China cups.
Heat margarine and oil in a large skillet over moderate heat. Dip fish in French dressing and place in skillet. Sprinkle onion over fish. Cook 3 to 4 minutes, turn and repeat. Serve with lemon wedges and tartar sauce.
Into a large pot, put 6 quarts of water, chuck roast, any extra beef bones for flavor, old celery leaves and an onion. Cook, covered, for 1 1/2 to 2 hours, then let it cool. Remove the meat from the broth. Strain the broth and discard the vegetables. Put the broth in the fridge for about 2 hours. Remove the fat when it's hardened and floats on top. (I usually do this step overnight.)
Place all ingredients in blender. Blend on low for 30 seconds. Pour into ungreased 10-inch pie plate. Bake at 350° for 50 minutes. The pie makes its own crust as it bakes. Serves 6.
Combine first 3 ingredients. Measure 1/2 teaspoon for each ball. Roll and brown. Add currant jelly and mustard. Simmer until done. Serves 12.
Drain, bone, remove skin and flake salmon. Combine salmon, cheese, onion, horseradish, lemon juice, salt and liquid smoke. Mix thoroughly and refrigerate for several hours. Shape in a ball or log. Combine pecans and parsley. Roll ball in pecan mixture. Chill for at least 1 hour or until ready to serve.
Slice chicken and mix with salt, pepper, apple juice, cornstarch and egg white. String snow peas. Heat 2 tablespoons oil and add salt. Saute mushrooms, celery, water chestnuts and snow peas for 2 minutes. Remove from pan. Heat 2 tablespoons oil in same pan. Fry garlic, scallions, and chicken meat for 1 minute over high heat. Add soy sauce and sugar; mix well. Add cooked vegetables and mix well for 1 minute. Remove to heated plate. Serve with rice. Serves 6.
Saute Spam, onion and green pepper in oil until tender. Spoon into lightly greased 10-inch deep-dish pie plate. Sprinkle with cheese. Mix remaining ingredients in blender or with mixer until smooth. Pour evenly into pie plate. Bake 30 minutes at 400°. Let stand 5 minutes before cutting.
Stir first 5 ingredients with a fork and mix well in a bowl. Pour into skillet over medium heat. Mixture will begin to thicken. Then add ham and cheese. Stir until mixture has thickened to serving consistency.
Drain beans; place in bowl. Add onions and green pepper. Combine remaining ingredients. Pour over salad. Cover and marinate for a few hours. Drain and serve on lettuce leaves. Yield: 8 servings.
Mix all in blender. Serve on salad, or use to dip chicken nuggets.
Cream sugar and shortening. Add milk with dry ingredients. Blend. Pour batter into greased 8 x 8-inch cake pan. Top with 3 cups fresh berries, sprinkle with 1/2 cup sugar and dot with 2 tablespoons butter. Pour 3/4 cup boiling water over berries. Bake at 400° for 30 minutes or until brown.
Cook cabbage until tender in water with a little salt. Do not overcook (6 to 8 minutes). Drain well. Saute ham in butter until lightly browned. Mix in flour, milk, salt and soup. Place layers of cabbage and sauce in baking dish. Cover with buttered bread crumbs. Brown for 15 or 20 minutes in moderate oven.
Rinse berries and air dry on paper towel. Place berries in a 6 cup jar; set aside. In medium saucepan, combine vinegar and sugar. Bring to a boil over low heat, stirring constantly, until sugar melts. Do not boil. Pour hot mixture over berries; cover jar tightly and let stand at room temperature for 48 hours. Strain through several layers of cheesecloth into a jar or bottle. Seal tightly with lid. Store in cool, dark place. Yield: 4 cups.
Scrub potatoes. Without peeling, cut into 1/4-inch slices. Layer in a 2 1/2-quart casserole dish that has been sprayed with nonstick coating. Sprinkle each layer with butter substitute, pepper, onion and flour. Pour milk over top. Cook in microwave or conventional oven.
Place meat in 1 1/2-quart casserole. Cook in microwave for 4 to 5 minutes. Stir halfway through cooking time. Drain. Combine with remaining ingredients, except corn chips and cheese. Spoon meat mixture over 2 cups corn chips in 1 1/2-quart casserole. Cook in microwave for 5 minutes. Lightly stir halfway through cooking time, so as not to stir in corn chips. Crush remaining corn chips. Top casserole with crushed corn chips and cheese. Heat again to melt cheese.
Pour hot water over cocoa, then add: sugar, shortening, eggs and sour milk. Sift in dry ingredients. Drop by spoonful on ungreased pan and bake at 350 degrees about 15 minutes. (Test as cake.) Fill as a sandwich putting 2 together when cool.
Melt margarine. Add pecans; set aside. Beat eggs with sugar; add vanilla. Mix all ingredients and pour into freezer can. Add sweet milk. Makes 1 gallon.
Dissolve yeast in lukewarm water. Add shortening, sugar and salt to scalded milk. Cool to lukewarm. Add yeast to milk mixture. Add beaten egg to mashed potatoes and stir into milk mixture. Mix in flour until you have a soft dough.
Brown beef and onion together. Add tomatoes, rice, spices and water. Put in casserole dish. Place sauerkraut on top of beef mixture and bake at 350° for 1 1/2 hours. Makes a large casserole.
Saute onions and celery in butter until tender. Combine milk, wine, eggs and salt. Mix with sauteed vegetables and remaining ingredients. Pour into 1 1/2-quart buttered casserole. Sprinkle with extra chopped parsley or paprika. Bake in 350° oven about 30 minutes or until browned. Yield: 4 to 6 servings.
Prepare macaroni shells and cheese as directed. On low heat, melt butter. Blend in Miracle Whip, salt and flour. Slowly add milk, stirring constantly, until thickened.
Brown chicken breasts in small amount of butter. Sprinkle with Lawry's Italian dressing mix. Whip cream cheese and white wine. Pour over browned chicken. Simmer about 30 minutes. Add desired amount of artichoke hearts and continue simmering slowly for 15 more minutes. Serve with rice.
Drain and save juice from both fruits. Combine 1/2 cup each of pineapple and peach juice. Add 1/4 cup sugar and 1 package vanilla instant pudding. Mix all together. Layer bananas, peaches and pineapple in oblong Pyrex dish. Spread pudding mixture over fruit. Chill for at least 1 hour before serving.
Brown hamburger; boil potatoes. After potatoes are partially cooked, add mixed vegetables. Drain off excess water. Add hamburger and 1 large can tomato juice. Simmer for 30 minutes.
Place the chops in the freezer until partially frozen, about 20 minutes. Trim off all visible fat. In a cup, combine the garlic, cumin, salt substitute, coriander, red pepper and black pepper. Spread the mixture thickly on both sides of the chops. Place on a plate. Cover with plastic wrap and refrigerate 2 to 8 hours.
Combine all ingredients and bake in ungreased bread pan at 350° for 1 1/4 hours.
Preheat oven to 350°. Coat a 9 x 13-inch dish with cooking spray. Drain spinach, squeeze liquid out. In bowl, combine egg whites, yogurt cheese and garlic. Whisk until smooth. Add flour, baking powder and salt. Mix well. Blend in cheese and spinach. Add chestnuts.
Cream butter, sugar and oil. Add eggs and mashed bananas. Stir all dry ingredients and add to the creamed mixture. Add nuts and raisins. Pour into 2 greased and floured loaf pans. Bake for 45 minutes in a 350° oven for metal pans. Bake at 325° for glass pans.
Cream together oleo, sugar and vanilla. Add pecans; stir in flour. Form into small balls. Use about 1 teaspoon for each ball. Put on ungreased cookie sheet. Press balls flat; top with sugar. Bake 15 to 18 minutes in a 350° oven. Makes 3 1/2 dozen cookies.
Put into pan in this order. Bake at 350° for 2 1/2 hours.
Mix and let stand for 2 hours: cucumbers, onion, salt and red or green peppers. Boil and let cool: vinegar, sugar, celery seed and mustard seed. Pour over first mixture. Let stand in fridge for 2 or 3 days. Freeze in pint containers. Makes 4 pints.
Trim pork chops. Sprinkle with salt and pepper. Saute until browned. Place chops in a 2 1/2-quart casserole dish. Place mushrooms on chops.
Lightly oil the pan. Preheat oven to 350°. Brown and drain ground beef. In deep dish baking pan, layer on top of crust, one layer of sauce, ground beef, Cheddar cheese, ground beef, sauce, American cheese, sausage, sauce, Mozzarella cheese, pepperoni and more Mozzarella on top. If you like peppers, you can add peppers or what you like (onion, tomato, mushrooms, etc.). Very easy, just layer after layer of ingredients.
Mix all ingredients together; chip butter on top. Bake at 350° for 1 hour. Use Pyrex dish with lid on top (or Corning Ware).
Cook over low heat until thick the oleo, flour and milk. Add salt and pepper to taste. Pour over potatoes and onion. Dot with butter. Bake at 350° about 45 minutes.
Make a paste of the flour and milk; cook until very thick, stirring constantly. If lumps form, beat after removing from heat. Cool. Cream the butter; add the sugar and vanilla. Continue creaming. Add paste of flour and milk and cream until fluffy. Delicious for devil's food or coconut cakes.
Combine warm applesauce with soda; add shortening, sugar and dry ingredients. Add raisins. Bake at 350° for about one hour. You can add these ingredients for fruit cake: 1 pound walnut meats and one pound fruit cake mix. Bake in loaf pans or large flat pan.
Beat eggs and milk together. Add onion and spinach (finely chopped), butter and American cheese. Pour into a buttered casserole and bake at 350° for 45 minutes. Top with Bac*Os and grated Parmesan cheese.
Mix cake and	bake as directed. Make holes in cake. Mix pineapple and sugar together and boil 2 minutes. Pour mixture over cake and let cool. Mix pudding and milk together and pour over cooled cake. Top with Cool Whip.
Bake pie shells and cool. Saute pecans and coconut in butter and set aside. Beat cream cheese and Eagle Brand and fold in Cool Whip. Fill shells with filling and put in freezer for 20 minutes. Layer caramel and sauteed pecans and coconut on top of pie. Freeze overnight. Keep frozen until ready to serve.
Place in large container in layers in order listed. Let set 24 hours or overnight. Toss just prior to serving.
Wrap a slice of bacon around each water chestnut and secure with toothpick. Place in a shallow pan. Mix soy sauce and brown sugar. Pour over water chestnuts and marinate for 1 hour. Broil in oven until bacon is cooked. You will need to turn the water chestnuts so that all sides of the bacon cook. Serve at once.
Cream the 1 1/2 cups sugar with shortening. Add eggs and beat. Sift dry ingredients into mixture, alternating with sour milk. Beat. Add vanilla and floured rhubarb, mix well. Pour into greased 9 x 13-inch pan. Mix 1/2 cup sugar, butter and cinnamon; sprinkle over batter. Bake at 350° for 35 to 40 minutes.
Mix pie crust mix according to directions on box. Roll out dough. Cut 1/2 of the dough into strips; put around side of Pyrex dish and across bottom of dish. Cook potatoes until done; leave covered with juice. Add margarine and sugar to this. Pour this over crust in dish. Cut remaining dough into strips; crisscross over filling. Slice some butter on top crust; sprinkle with white and brown sugar, cinnamon and nutmeg. Bake at 400° for approximately 30 minutes, or until brown.
Sift flour, salt, baking powder and cocoa (if used) together. Mix in nuts. Cream margarine until soft and smooth. Add sugar gradually and cream until fluffy. Add eggs, beating well after each addition. If you use chocolate squares, blend in. Add vanilla. Add dry ingredients and blend well. Turn into 8 x 8 x 2-inch greased pan. Bake at 350° for 20 to 25 minutes. Cool in pan and cut into squares. Dust with powdered sugar if needed.
Slice potatoes and layer in a 9 x 13-inch pan; sprinkle with onion. Bake in a 325° oven while browning sausage on top of stove. Sprinkle browned sausage on top of potatoes; set aside. In a large pan, empty grits and add enough water to make them creamy (not runny); bring to a boil while stirring constantly. Remove grits from heat. Beat eggs with milk and add to grits along with the cheese and butter. Stir until melted. Pour egg grit mixture over potato sausage mixture. Bake at 350° for 20 to 25 minutes, until eggs set. Serve with fruit or juice.
Combine and pour into a greased 1 1/2 quart casserole dish.
Place sliced strawberries in container of an electric blender. Cover and process until smooth. Pour strawberry puree into a pitcher. Add strawberry juice concentrate and stir well. Cover and chill.
Mix food coloring, water and cocoa. Mix eggs, sugar, buttermilk, oil, vanilla and vinegar. Add cocoa mixture, mixing well. Add flour and soda; mix well. Pour into 2 buttered and floured 9-inch baking pans. Bake at 325° for 20 to 25 minutes.
Melt shortening in frying pan. Cut meat into 1-inch strips. Sprinkle with salt and pepper. Place meat, onion and garlic in frying pan and brown. Add green pepper and bouillon. Cover and cook 30 minutes. Add tomatoes; simmer 5 minutes. Combine cornstarch, soy sauce and water. Add to meat mixture. Cook 5 minutes, stirring constantly. Serves 4.
Combine sugar, eggs and oil. Beat well; add rest of ingredients, folding in nuts and poppy seed last. Pour into 10-inch tube pan. Bake about 1 hour at 350°.
Thaw spinach. Drain and finely chop water chestnuts. In medium bowl, combine all ingredients and mix well. Cover and chill overnight to blend flavors.
Mix 1 1/2 cups brown sugar, water, butter and salt in pan. Heat to boiling over medium heat. Stir in 1/2 teaspoon maple flavoring. Serve warm.
Cook frozen beans according to package directions; drain. Or drain canned beans. In a 1-quart casserole, combine soup, sour cream and pimento. Stir in the beans. Bake in 350° oven for 20 to 25 minutes or until bubbly. Sprinkle with French fried onions. Bake 5 minutes more. Serves 4.
Mix together. Grease 1 1/2-quart pan; fill 1 inch from top. Place pan in a larger pan with hot water in it. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes.
Heat oven to 350°. Grease and flour 12-cup Bundt cake pan. Prepare cake mix as directed on package. Remove 1 1/2 cups of the batter and set aside. Pour remaining batter into pan. Stir gelatin (dry) and extract into the 1 1/2 cups batter. Drop orange batter by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batter with knife in S-shaped curves in one continuous motion for swirled effect.
Combine 1 cup shredded Mozzarella cheese, cottage cheese, egg, spinach, salt, pepper and oregano. Mix well. Spread 1/2 cup sauce in a greased 13 x 9 x 2-inch dish. Place 1/3 (3) noodles over sauce. Spread 1/2 cheese mixture. Repeat layers. First layer is sauce, second is noodles and third is cheese. Then add the rest of the sauce on top. Cook 1 hour and 15 minutes at 350°. Put part of cheese on top and let stand 15 minutes.
Melt butter in pan. Cook chicken until lightly browned. Remove from pan. Arrange in 9 x 13 inch pan. Mix together soup, mayo and curry. Spread over chicken. Sprinkle crackers on top. Cook at 350° for 1 hour. Sprinkle cheese on top the last five minutes. Serve with rice.
Beat egg yolks until thick and lemon colored; gradually beat in 1/4 cup of sugar and vanilla.
Slice crosswise squash and onions. Sprinkle with tablespoon salt and let stand 1 hour. Pour liquid off before combining with other ingredients. Combine green pepper, vinegar, sugar, celery seed and mustard seed and bring to a boil. Pack pickles into hot sterilized jar. Cover with vinegar mixture and seal. Chill pickles before serving.
Cook chicken with carrot, onion, bay leaf and curry powder until chicken is tender. Strain liquid and discard onion, carrot and bay leaf. Bring broth to a boil. Add noodles and cook until tender.
Combine sugar, water, and butter. Heat until sugar melts. Add cornstarch and water, and cook until clear. Add lemon juice and grated lemon peel. Slowly add egg yolks and milk. Heat to boil, cool and pour into baked pie shell.
Brown ground beef with onion, pepper, garlic salt and oregano. Add tomato sauce and mushrooms. Cook macaroni; drain. Mix macaroni with tomato sauce and ground beef mixture. Pour into a 2-quart or larger casserole; top with pepperoni (pepperoni can be cut in quarters and mixed with meat and sauce mixture). Sprinkle with Parmesan; top with grated cheese. Bake at 350° for 30 minutes.
Prepare instant pudding as directed on box. Add Cool Whip and Eagle Brand milk. Mix thoroughly. In a 2-quart casserole dish, layer bananas, wafers and pudding. Repeat. Refrigerate.
Heat 1 cup water; pour over gelatin. Stir to dissolve. Beat cheese with milk until smooth and blended. Gradually beat in hot gelatin. Chill until slightly thickened. Fold in pears and cream. Chill in a 1 1/2-quart mold. Unmold on greens.
Cut chicken into 1-inch pieces. Place in small bowl. Add soy sauce and ginger; stir to coat. Let stand at room temperature for 20 minutes. Stir broth into cornstarch; set aside. Add cooking oil; preheat wok or skillet over high heat. Stir-fry celery and onions 2 minutes until crisp-tender. Remove. Add more oil if needed. Drain chicken. Reserve soy mixture. Stir-fry chicken 3 minutes or until browned. Add soy mixture to broth mixture; stir into wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in vegetables. Cover and cook 1 minute. Spoon over rice. Sprinkle with sesame seed.