HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onions. Mix brown sugar, catsup, vinegar, dry mustard, salt, lima beans, pork and beans and red beans. Cut up hot dogs (or summer sausage). Mix all ingredients together. Bake 1 1/2 hours at 300°. Can also use electric skillet or a slow cooker.
Put the salt over the cucumbers and onions and let set for 1 hour. Drain well and add sugar, vinegar and celery seed by pouring over the vegetables. Do not heat. Stir the ingredients to mix celery seed. Place in uncovered bowl in refrigerator.
Cook and drain macaroni. Mix all other ingredients together. Put in macaroni and mix well. Put into buttered dish, topped with 3 tablespoons of butter. Bake at 350° for 25 minutes, covered.
Mix all first 5 ingredients. Cook until it forms a soft ball in a glass of cool water. Remove from heat and mix in marshmallow and walnuts.
In a 9 x 13-inch greased pan, top each breast with 2 slices ham and cheese. Combine soup and wine (do not dilute). Spoon over chicken. Add melted margarine to bread crumbs; sprinkle over chicken. Bake, uncovered, at 350° for 45 to 50 minutes. Serves 6 to 8.
Mix eggs slightly. Combine with bacon, cheese, sour cream and chives and cook the same as French omelet. Serves 2.
Heat oven to 350°. Cook and drain broccoli. In large bowl, combine margarine, parsley, onion, mustard and lemon juice. Add cheese, broccoli and ham. Mix lightly; set aside.
Heat oven to 425°. Peel peaches and slice into large bowl. Sprinkle evenly with sugar and let stand 10 minutes. Stir in Bisquick and nutmeg. Turn mixture into 9 x 9 x 2-inch pan. Bake for 30 to 35 minutes. Serve warm with ice cream. Yields 6 servings.
Brown ground beef; drain off grease. Cut and mix lettuce, tomatoes, onion and avocados. Put in a salad bowl. Drain water off beans. Add beans, ground beef and cheese to salad mixture. Top with salad dressing.
Pour off juice and slice pickles into a large jar, alternating with sugar, minced garlic and Tabasco sauce. After 10 days, shaking jars everyday, then put them in jars or just leave in jug.
Cream together butter and sugar. Add 6 egg yolks (lightly beaten). Mix together milk, brandy and vanilla. Add alternately with flour and salt to mixture. Add 2 cups of nuts.
Melt oleo. Add egg and remaining ingredients. Stir and bake at 375° for 35 minutes.
Sprinkle chocolate wafer crumbs in bottom of an 8-inch spring-form pan and put aside. Using a food processor, mix the cream cheese and next 6 ingredients together until smooth. Add egg and process until blended. Fold in chocolate chips. Slowly pour mixture over crumbs in pan. Bake at 300° for 45 to 50 minutes or until cake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and onto a serving platter.
Butter a 9 x 13-inch pan. Place meat on bottom of pan, then add your vegetables. Mix together tapioca, sugar, salt and garlic salt; sprinkle mixture on top of vegetables. Pour V-8 juice over. Cover with foil and bake at 250° for 5 hours. "Don't peek."
Boil noodles. Place noodles, meat and cheese in layers until the top of the pan. Add spices. Pour Ragu sauce on top. Bake pan in oven until cheese melts.
Bring water, pineapple and sugar to a boil. Add jello; let set until mixture congeals. Mix cream cheese and Cool Whip together. Add the cream cheese mixture to the jello mixture. Add pecans. Pour into a mold. Refrigerate until firm in mold.
Stir chicken, bell pepper, cream cheese and 1/2 c. salsa in saucepan on low heat until cream cheese is melted. Spoon 1/3 c. chicken mixture down center of each tortilla and roll up. Place seam side down, in lightly greased 12X8 inch baking dish. Stir velveeta and milk in saucepan on low heat until smooth. Pour sauce over tortillas. Cover with foil. Bake at 350 degree for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas serve hot.
Brown hamburger and drain. Saute onions in 4 tsp. oil until clear. Mix all ingredients and place in 11 x 9 inch pan. Bake at 350° for 40 minutes.
In a medium saucepan, stir together the packed brown sugar, cornstarch and chili powder. Stir the tomato sauce, vinegar, catsup and dark corn syrup into the brown sugar mixture in the saucepan. Add 1/2 cup water. Bring the mixture to boiling. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally. Stir the orange juice into the tomato sauce mixture. Return the mixture to boiling. Reduce the heat. Simmer the sauce, uncovered, for 5 minutes more. Baste the barbecue sauce over your favorite meat or poultry about the last quarter of the grilling or broiling time. Heat through any additional sauce and pass it to spoon over each serving. Store any remaining sauce, covered, in the refrigerator. Makes 3 servings. Serving size: 1 cup. Preparation time: 45 minutes.
Stir flour, salt, sugar and butter into corn. Beat eggs. Add well beaten eggs to milk. Stir into corn mixture. Pour into a 1 1/2 quart casserole. Stir twice while baking. Bake at 325° for 25 to 30 minutes. If it still appears to be runny in center, bake an additional 5 minutes or until set.
Have cheese spread at room temperature. Place all ingredients in small mixer bowl. Mix until well blended. Put into serving dish. Cover with plastic wrap and chill.
Put potatoes and onion in large pot. Add just enough water to cover potatoes and cook until soft. Drain liquid from potatoes, leaving about 1/2 cup of liquid in the pot. Add margarine and whip with mixer until creamy. Add milk. Add salt as desired. (You may use more or less of onion and margarine according to taste.) After adding milk you will have to reheat before eating.
Melt oleo with water and cocoa. Stir in sugar, flour, salt and soda. Add eggs, sour cream and vanilla. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake 30 minutes at 350°.
Brown ground beef and drain. Add chopped onions and green pepper. Simmer. Add tomatoes, soup, chili powder and paprika. Simmer until well blended. Add kidney beans and reheat. Freezes well.
Drain fruits and place in an oblong dish with pears turned up; place cherry in each half.
Grate zucchini and squeeze out liquid with hand. Combine zucchini and onions with salt, pepper and eggs. Shape into patties, cover with Progresso bread crumbs. Fry patties in a skillet with butter.
Combine eggs, sugar, flour, shortening, milk and vanilla in large mixer bowl; beat well. Pour 3 tablespoons batter into each of 10 greased and floured 9-inch round cake pans. Bake at 400° for 4 to 5 minutes or until light brown. Remove to wire racks to cool. Spread frosting between layers and over top of cake. Yield: 12 servings.
Brown onion, green pepper and beef in a little hot oil. Add beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, paprika and cayenne. Cover. Simmer 1 1/2 hours. Add extra bean liquid or water, if needed. Yields 6 servings.
Mix together all ingredients and place into a greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes. Cool cake completely.
Chop bamboo shoots, chung choi, water chestnuts and onion finely. Add shrimp, pork and salt and mix well. Cut tofu into 3 slices, then into 4 equal squares. Slit 1 corner of each piece and stuff with mixture. Arrange in pan, add seasoning and simmer for 15 to 20 minutes.
On floured surface, roll half of pastry into 12-inch circle. Cut six 4-inch circles. Repeat with remaining pastry. Fit into twelve (2 1/2-inch) muffin pan cups. Fill each with some shrimp, onion and cheese. Beat remaining ingredients; pour over cheese.
Mix cream cheese and sugar together. Add eggs, vanilla and lemon juice. Mix well. Put cupcake papers in muffin tin. Place one vanilla wafer in bottom. Spoon mixture in cupcake paper about 2/3 full. Bake at 375° for 18 minutes. Top with blueberry pie filling.
Combine the flour, baking powder, baking soda, cinnamon and ground cloves in a bowl.
Cook onion in butter and set aside. Add broccoli and Cheez Whiz. Combine rice, soup, milk, salt and pepper. Combine all. Bake 30 minutes at 350°.
Using rolling pin, finely crush cookies in a plastic bag. Add beef strips to bag. Shake to evenly coat. In a large skillet, in hot oil, cook beef until lightly browned. Add soup, water and vinegar. Bring to a boil. Reduce heat. Cover and simmer until beef is tender, about 30 to 35 minutes. Add any remaining crumbs from bag. Stir to blend. Simmer 1 minute. Serve with mashed potatoes or noodles. Serves 8.
Be sure to use a fresh camel, the frozen variety has a gamey taste. Most experts say the one-hump camel is far tastier than the two-humper. Skin and clean the camel and lamb; pluck the chickens. Boil up the rice. Shell the nuts and seeds; fry them brown and mix them with the rice. Hard-boil your eggs, peel 'em, chop 'em and throw 'em in. Next, stuff the chickens with this mixture, then stuff the lamb with the chickens. (If company's coming, you might want to add a half-dozen or so more chickens.) Stuff the camel with the lamb that's been stuffed with the stuffed chickens. Add salt and pepper. Bake at 350° until brown. (Oven too small, try the clothes dryer!) When it's done, spread the remaining rice mixture on a rather large platter and place the camel in the middle. Decorate with a sprig of fresh parsley and serve. I must admit I haven't tried it yet, as our neighborhood market is fresh out of camels. So I'll file the recipe and wait until Uncle Arthur opens a Dromy-Dairy.
Brown onion and hamburger; add soups, sauce and milk. Stir. Spoon small amount in bottom of 9 x 13-inch pan, then add layer of tortillas. Repeat, ending with hamburger mixture. Sprinkle cheese and olives on top; cover with foil. Bake 1 hour at 350°. Take off foil; bake another 10 minutes.
Cook the oleo, sugar and dates until mixture thickens, stirring, about 5 minutes. Add Rice Krispies and pecans. Let cool and roll into tiny balls. Roll in sugar when slightly dry.
Cook on high for 2 hours in crock-pot. Remove spices and leave drink in crock-pot. Serve hot. Can be refrigerated and reheated.
Place Jell-O in large bowl. Put sugar in. Pour in 1/2 the amount of boiling water the Jell-O calls for. Mix well so it's dissolved. Place in refrigerator until it starts to jell. Don't let it harden too much. In the meantime, put can of cream in freezer until it starts to slightly freeze. Pour cream into Jell-O and whip until blended. Pour into baked pie shell. Top with Cool Whip.
In a saucepan, boil raisins, water, sugar, butter, salt, cloves, cinnamon and nutmeg 3 minutes. Remove from heat and cool. Stir in baking soda, baking powder, flour and lemon flavoring. Mix well. Place mixture in a greased Bundt pan and bake for 1 hour at 325° or 2 large loaf pans for 1 1/4 hours at 325°. This is a great cake.
Mix all cereals, nuts and pretzels together in extra large pan and set aside. In saucepan, mix all seasoning ingredients together, stirring with wooden spoon until it reaches a boil. Pour immediately over Texas Trash, mixing well. Bake 4 hours at 200°, stirring every 20 minutes with wooden spoon. Store in airtight container. Yields approximately 4 pounds.
Preheat oven to 350°. Heat oil in skillet. Brown steak; simmer for 3 minutes. Pour over before covering. Bake for 1 hour. Uncover and bake 20 minutes more. Yields 4 servings.
Preheat oven to 350°. Cream butter, peanut butter, sugar, and vanilla. Add eggs, one at a time, mixing well after each. Gradually stir in flour, cocoa, and baking powder.
Preheat oven to 350° for 10 minutes. Lightly grease and flour 13 x 9 x 2-inch baking pan. Mix cake according to package directions; pour 1/2 the batter in pan and bake 15 minutes. Meanwhile, melt caramels and margarine over low heat. When cake is done, pour caramel mixture over warm cake. Sprinkle with nuts and chocolate morsels. Pour remaining batter over top; bake an additional 25 to 30 minutes.
Chop all of the vegetables very fine. Combine all ingredients. Chill well before serving. Keeps 1 week.
Preheat oven to 350 degrees. Heat Crisco oil in 10-12 inch skillet on medium heat. Add potatoes. Sprinkle with 1/2 tsp. salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2-3 minutes more. Turn occasionally with spatula. Blend eggs with milk, Italian seasoning and remaining 1 tsp. salt while potatoes are cooking. Place the potatoes into a 9 x 13 inch casserole dish sprayed with non-stick cooking spray and stir the eggs into the potatoes. Bake covered at 350 degrees for 15 minutes. Remove from oven. Sprinkle with cheese and return to oven. Bake 15 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 squares. Serve topped with heated salsa.
Mix dry ingredients thoroughly and blend into liquids. Mix in large bowl and refrigerate. Use amount as needed to bake. (Biscuits do not have to rise.) Can be made ahead and stored in refrigerator.
Cream butter, sugar, egg and vanilla. Stir in flour and salt until blended. Pat in a rectangle on an 11 x 17-inch greased cookie sheet. Bake at 325° for 10 to 15 minutes. Take out and immediately spread the Hershey bars (which you previously have broken into pieces) onto the cookie crust. Let soften. You may need to put cookie sheet back in the oven for a minute. Spread chocolate over entire cookie crust. Top with chopped nuts. Cut into squares when completely cooled.
Cook molasses, sugar, water and salt without stirring until soft crack stage (270°). Remove from heat. Add butter and pour over corn. Mix quickly and form into balls.
Heat the milk. Pour milk into large bowl and add salt, margarine and sugar. Mix and cool to lukewarm. Add 2 cups flour and mix thoroughly. Add egg and the yeast that has been dissolved in 1/2 cup water. Mix well. Add enough remaining flour to make soft dough. Knead lightly. Let rise 1 1/2 hours. Punch down and lay out. Cut with doughnut cutter and let rise 1/2 hour. Fry in hot oil or fat.
Preheat oven to 350°. Grease 13 x 9-inch pan on bottom only. Combine in large bowl first 3 ingredients until well mixed. Press into prepared pan. Blend in large bowl frosting mix and cream cheese. Reserve 1/2 cup for frosting bars. Add 2 eggs to remaining frosting mixture. Beat 3 to 5 minutes. Spread over base. Bake at 350° for 30 to 40 minutes. Cool. Frost.
In a fairly large bowl, mix all the spices with the oil. Add oyster crackers and stir well. Spread out in jelly roll or other large pan with sides. Bake at 250° for 15 to 20 minutes, stirring a couple of times. Cool and eat.
Thoroughly combine and shape into loaf, 8 x 4 x 1 1/2-inches, in shallow pan. Bake at 350° for 1 hour. Let stand 5 minutes before slicing.
Cook, drain and squeeze excess water from spinach. Boil potatoes; slice thin and line casserole dish. Cut remainder into small cubes. Cut tofu into small cubes. Mix spinach, potato soup (no milk added), curry powder, cubed potatoes and cubed tofu. Spread over thinly sliced potatoes in casserole dish. Top with shredded Cheddar. Bake at 350° for 30 minutes.
Stir warm water, dry yeast, milk, honey, salt, vegetable oil and eggs together thoroughly. Use 1/4 cup of flour to dredge prunes. Mix dry ingredients together and add to liquid. Add prunes and nuts. Knead for several minutes. Place in a greased loaf pans. Let rise about 1 hour. Punch down. Let rise again about 1/2 hour. Bake in a 350° oven about 30 minutes. A great holiday breakfast.
Stir all ingredients together. Butter and flour 9 x 13-inch pan. Bake at 350° for 30 minutes.
Combine lemon juice and milk; let stand 5 minutes. Combine butter, oil and sugar in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add milk mixture, eggs and vanilla, mixing well. Combine flour and next 5 ingredients; add to egg mixture, mixing well. Stir in zucchini. Spoon batter into a lightly greased 13 x 9 x 2-inch baking pan. Sprinkle chocolate morsels over batter. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool; cut into squares.
Arrange chicken in shallow 9 x 13 dish. Top each breast with slice of swiss cheese. Stir together soup and wine or water. Spoon evenly over chicken. Coarsely crush stuffing mix and sprinkle over chicken. Drizzle evenly with melted butter. Bake uncovered 350 for 50 - 55 minutes or until chicken is done. Serves 6.
Heat oven to 375°. Beat margarine, brown sugar, honey and egg in bowl. Stir in remaining ingredients. Drop the dough by teaspoonfuls onto an ungreased cookie sheet. Bake until light brown around edges, 7 to 9 minutes.
Melt sugar, syrup and margarine. Add Milnot. Cook, stirring continuously, to 250° on candy thermometer (form hard ball in cold water). Add nuts. Pour into well buttered pan and cool. Cut into squares and wrap each piece in waxed paper.
Cook and drain pasta. Melt butter in skillet with Ranch dressing mix. Add peas and carrots. Warm through and toss with pasta and add turkey. Serves 4.
Blend all together. Broil 5 minutes on English muffin. Cut into pieces to serve. Enjoy.
Preheat oven to 350° about 1 hour ahead of time. Grease and flour 15 1/2 x 10 1/2-inch pan and bake 25 minutes or until golden brown. Yields 2 1/2 dozen.
Grease and flour pizza pan. Spread sugar cookie roll over pan. Bake at 350°. Cool. Mix topping, cream cheese and sugar with blender or electric beater. Spread over cooled cookie dough. Garnish with fresh fruit: kiwi, Mandarin oranges, strawberries, pineapple or any kind. Put bananas on just before serving. Top with maraschino cherries.
Place meat, water, salt and pepper in a large kettle. Slowly bring to a boil. Skim top. Add garlic and bay leaf. Reduce heat, cover and simmer about 1 1/2 hours, or until meat is tender. Remove bay leaf. Add all fresh vegetables, barley and tomato sauce. Simmer, covered, about 30 minutes. Add beans and continue simmering, covered, for another 10 to 15 minutes or until vegetables are tender.
Separate onions into rings; set aside. Combine all other ingredients. Beat just until moistened. Using a fork, dip onion rings into batter; drain off excess. Add to deep hot fat (375°) or saucepan. Fry onions in single layer, stirring once with a fork to separate rings in single layer. When onions are golden brown, 2 to 4 minutes, remove and drain on paper towels. Sprinkle with salt and pepper.
Mix together in saucepan white sugar, milk and margarine. Boil for two minutes. Add peanut butter, cocoa and vanilla; remove from heat and mix well, then stir in oatmeal. Drop by teaspoonfuls on wax paper to harden or pour in a slightly greased 9 x 9-inch pan. Let cool and cut into squares.
Pick and wash greens until clean. Boil hamhocks in 4 quarts of water. Cook about 30 minutes on low heat. Add salt, dash of sugar and greens. Cook on medium heat until done.
Rinse all beans. Place in large glass bowl and add remaining ingredients. Let sit covered in refrigerator overnight.
Mix ingredients and bake in bread pans at 350° for 40 to 45 minutes.
Combine the first 9 ingredients, stirring well. Drop mixture by teaspoonfuls into hot oil; cook until golden brown, turning once.
Dice tomatoes, then mix with mayo, sour cream and bacon bits. Serve on crackers.
Melt 1/4 cup margarine in 9-inch square pan. Sprinkle with brown sugar. Mix berries and lemon rind and put in pan, distributing evenly. Cream remaining margarine. Add granulated sugar and beat until light. Add egg and beat well. Mix dry ingredients and add alternately with milk to first mixture, beating after each addition until smooth. Spread on berries. Bake in preheated 375° oven about 30 minutes. Let stand 10 minutes, then turn out on serving dish.
Melt cocoa in skillet with oleo. Pour into bowl containing flour, sugar and eggs. Beat until mixed, then add chopped pecans. Pour into a 13 x 9 x 2-inch baking pan and bake in a 300° oven until done, about 45 minutes. Place marshmallows on top; put in oven until melted. When cool, frost with chocolate icing.
In microwavable bowl, stir condensed milk, semi-sweet morsels and vanilla together until well blended. Microwave on High, uncovered, for four minutes. Mix in shelled walnuts. Pour on top of wax paper and shape. Let sit to harden or place in refrigerator for a quick two hours.
Scrub potatoes and bake 1 hour at 400° or until done. Cool slightly. Cut thin slice from top of potatoes. Scoop out potatoes and mash. Blend in sour cream, milk, cheese, butter, salt and pepper, beating with electric mixer until fluffy. Spoon mixture into potato shells. Sprinkle with bacon. Put on baking sheets. Bake at 350° for 15 minutes. Serve immediately.
*Chipotle Chiles should be the ones that are canned in adobo sauce and should be finely chopped.
Mix cream cheese and soup mix to spreading consistency. Spread mixture on salami slices. Stack salami 4 or 5 slices high. Refrigerate. Slice in bite size sections. Serve with toothpicks.
Mix well. Drop by spoonfuls on greased cookie sheet. Bake at 375° for 20 minutes. Makes 10 dozen.
Heat oven to 375°; grease 2-quart casserole. In large saucepan, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan.
In saucepan combine sugar, water, cocoa, butter and salt. Bring to a full boil 1 minute, stirring constantly. Remove from heat. Add peanut butter, vanilla and oats. Stir until blended. Drop by teaspoonful onto wax paper. Cool and enjoy!
Mix all ingredients together (except ginger ale) in a gallon jug. Add enough water to make 1 gallon. When ready to serve, add ginger ale.
Cream the butter and sugar. Add flour. Work in vanilla, water and nuts. Shape into fingers. Bake at 350° for 20 minutes (watch to make sure they do not brown too much; check bottom of cookies). When cooled, put powdered sugar on top.
Put half of potatoes in greased casserole, layer in ingredients ending with cheese on top. Pour in enough milk so you can see it down in, but not covering pot. Bake in preheated 350° oven 1 1/2 hours or until potatoes are well cooked.
Brown bacon until crisp; remove from pan. Keep for garnish. Add flour to grease and blend until smooth. Add remaining ingredients; bring to boil, stirring constantly. Simmer for 10 minutes. Pour over potatoes. Makes enough for about 5 pounds potatoes. May be kept in refrigerator and reheated as needed. Also good over beets and beans.
Mix. Heat sugar and white syrup until it dissolves. Take off the fire and add the rest. Pour the cereal in a bowl. Pour the rest over it hot and mix it all up together. Cool.
Boil chicken until tender and debone if necessary. Crumble toast and cornbread together first, then add the remaining ingredients. Add chicken broth until mixed thoroughly. Lightly grease a 10 x 12-inch or 8 x 12-inch pan and cook in a 350° oven for 30 to 45 minutes or until brown.
Mix yeast and 1/2 cup warm water well. Add the next 4 ingredients. Stir in eggs, cheese and flour. Knead well. Let rise until double. Punch down. Let rest 10 minutes. Make 2 or 3 balls. Shape into loaves. Place into well-greased pans. Let rise until double. Bake 2 large loaves at 350° for 45 to 60 minutes or 3 small loaves at 350° for 30 minutes, then at 300° for 15 minutes.
Mash anchovies with a fork in bowl. Stir in cheese and dressing. Combine with torn lettuce and croutons. Serve.
Combine everything but crispy cereal together. Mix well. Add crispy cereal. Pinch off dough in small amounts. Roll into a ball and place on an un-greased cookie sheet. Flatten with a fork. Bake at 350° for 12 minutes until lightly brown. Cool. Then, store in air tight container.
Soften cheeses. Mix with lemon juice, mayonnaise, nuts, garlic and red pepper in mixer. Make into a ball. Roll in mixture of chili powder and paprika.
Melt together the margarine and Velveeta cheese. Pour over carrots in a 9 x 13-inch pan.
Combine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Remove garlic, shake again before serving. Makes 1 1/4 cups.
Brown meat, onion and celery. Add Oriental vegetables, soup and chow mein noodles. Mix well and put in casserole. Bake at 350° for 1 hour.