HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Add water. Cover and cook slowly for 1 hour. Combine brown sugar, cornstarch, vinegar, pineapple juice and soy sauce, stirring constantly until thickened. Pour over pork; let stand 10 minutes. Add green pepper, pineapple and onion. Cook 2 to 3 minutes. Vegetables should remain crisp. Serve over rice.
Boil chicken and cool. Debone and chop. Boil spaghetti in chicken broth until tender. Drain and reserve broth. Saute celery and onion in butter until tender. Mix all ingredients in 13 x 9 x 2-inch dish and add enough broth to moisten well. Garnish with additional cheese. Bake at 375° for 30 to 45 minutes. Serves 8 to 10.
Melt white chocolate and butterscotch in top of double boiler. Stir in peanut butter. Put in little papers and cool.
Combine soup, mayonnaise and lemon juice. Place asparagus in 8 x 8 x 2-inch baking pan. Top with turkey. Pour soup mixture over turkey. Bake, uncovered, in a 350° oven for 20 minutes. Top with cheese and onion rings. Bake for 5 minutes, or until cheese is melted.
Boil ingredients until the mixture sheets from a spoon, about 20 to 30 minutes. Remove it from the heat and add a few chopped maraschino cherries. Pour into jars and seal.
Slice bread lengthwise. Mix margarine or butter (softened), garlic and pepper. Spread mixture over bread. Sprinkle cheese over. Wrap in foil and bake in a 350° oven for 15 to 20 minutes.
Cook over low heat until mix forms a ball. Stir constantly. Drop on wax paper and knead to remove lumps. Store in plastic bag.
Brown meat and drain fat. Cook and drain macaroni. Mix tomato soup, macaroni and meat. Eat and enjoy.
Heat on low until sugar dissolves. In separate bowl, pour mixture over 6 cups Special K cereals. Roll into balls and place on wax paper.
Mix and shake in plastic bag. Put 1/4 pound of butter in pan and bake at 400° for 45 minutes.
Heat juice from cherries and pineapple. Pour over jello to dissolve. Add softened cream cheese. Stir until almost smooth. Cool. Add cherries, pineapple, Coke and nuts. Chill in desired container to congeal.
Place all ingredients for marinade in blender, then marinate meat in a covered dish or Ziploc bag up to 24 hours. Barbecue and enjoy!
In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimentos and basil; set aside.
Cut up chicken and bake for 1/2 hour. Put pieces of cooked chicken in a 9 x 13-inch pan. Pour cream of chicken soup and milk over the chicken. Mix stuffing, butter and broth together. Sprinkle this mixture on top of chicken. Bake 1 hour at 350°. Serves 4 to 6.
In 9 x 13-inch pan put 1/2 the stuffing mix. Cut meat into bite-size pieces and spread over dressing. Mix soup, milk and water. Pour over casserole. Top with cheese if desired. Bake uncovered 1 hour at 350°.
Wash burghul with cold water and drain at once, squeezing all the water out. Add lemon juice, oil, salt and pepper. Stir well. Let stand a few minutes or until burghul has absorbed the lemon and oil. Sliced and chopped vegetables must be pretty dry so that when you add the burghul which has been mixed with oil and lemon juice, it will not be soggy, but hold together better. Add mint last, if you want.
Preheat oven to 400°. In large bowl, combine margarine and shortening. Add sugar, eggs and vanilla. Beat until fluffy. Stir in flour and baking soda; stir in cereal and nuts. Mix well and drop by level tablespoonful on ungreased cookie sheet 2-inches apart. Bake 9 to 11 minutes until golden. Cool 1 minute before removing from cookie sheet.
Beat egg whites, salt, vanilla and cream of tartar until peaks are stiff. Add sugar gradually; beat until stiff. Fold in chocolate bits. Cover cookie sheet with paper bag and drop on by rounded teaspoonful. Bake at 300° for 25 minutes. Cool before removing.
Mix rice and broccoli. Saute in butter; onions and celery. Add cream of mushroom soup, Cheez Whiz and salt and pepper. Mix this with rice and broccoli. Pour in casserole dish. Bake in 350° oven for 30 minutes.
Cook spinach and drain. Squeeze liquid out when draining spinach. Mix all ingredients thoroughly; chill 2 hours or more. Roll into balls one inch in diameter. Freeze or refrigerate until ready to use. Bake about 30 minutes until golden. Makes 4 to 5 dozen balls.
Cook bacon in heavy soup pot until crisp. Drain all but 1 tablespoon bacon grease. Add onion, chicken broth, carrot, potatoes and seasonings. Add water to cover. Simmer until vegetables are tender. Add flour to hot water in covered jar and shake to make a smooth, thin paste. Slowly add to simmering soup, stirring constantly. Cook 5 minutes to thicken. Add sherry and cheese. Stir until cheese melts. Correct seasonings. Serves 8 to 10.
Mix the oleo, eggs and 1 1/2 cups sugar together real good, then add dry ingredients. Roll into balls size of walnuts. Mix the 2 teaspoons sugar and the cinnamon. Roll the cookies into the sugar-cinnamon mixture; bake at 350° for 10 minutes.
Put beans in bowl. Place garlic buttons around in beans. Mix vinegar, cooking oil, sugar and pepper. Pour over beans. Cover and place in refrigerator. Leave overnight. Drain off all liquid and serve.
Cream shortening and brown sugar. Add egg and hot coffee. Sift next 4 dry ingredients and add to the first mixture. Add raisins and nuts. Bake at 375° for 15 to 20 minutes. Frost while still hot with confectioners sugar.
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (9 x 13) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in preheated 350 degree oven until cheese melts. Garnish with chopped cilantro, chopped scallions, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Cream Crisco, sugar and eggs. Mix in milk, powder, salt, and flavoring. Add flour in small portions. Mix well. Drop by spoonfuls on cookie sheet. Bake at 375° for 20 minutes or until very light brown. If cooked too long, they will get hard. Otherwise, cookies are light and fluffy.
Bake cake by directions on box. When you take it out of the oven, make holes in cake with wooden spoon handle. Pour condensed milk and caramel into holes, after the two have been mixed together. Cool cake in refrigerator for at least 2 hours. Top cake with Cool Whip and crumbled Heath bars.
*Optional: Substitute 2 cups graham crackers, or butter cookies, or animal cookies, or Nilla wafers, or...and 1/4 cup melted butter for crust.
Mix all ingredients together, pour in covered casserole dish. Bake at 350° for 1 hour.
Mix all ingredients, except cheese, with hamburger and simmer 10	minutes. Pour	hot meat mixture into greased 9 x 13-inch pan and cover with cheese. Pour Pop-Over Batter over cheese, covering completely.
You will need an 8 1/2 by 11-inch ungreased pan.
Mix together ground beef, potato, carrot, onion, spices and egg. Shape into patties; brown on both sides in Crisco in a heavy skillet. Remove patties onto a plate with paper towel to absorb grease. Add soup, water and pimentos to skillet, mix well and bring soup mixture to a slow boil. Return patties to skillet, top with green pepper slices and spoon soup mix over top. Cook 45 minutes over a simmering heat on top of stove. If desired, serve with mashed potatoes using gravy over the potatoes.
Combine all ingredients except potato chips and cheese; blend well. Spoon into a lightly greased casserole; sprinkle with potato chips. Bake at 350° for 20 minutes. Sprinkle with cheese and return to oven until cheese melts. This recipe makes six servings.
Cream butter, margarine and cream cheese well. Add eggs, one at a time, beating well after each. Add flour, beating until batter is smooth. Add vanilla. Pour into a greased and lightly floured tube pan. Bake 1 hour and 20 minutes at 325°.
Drain salmon. Reserve liquid. Cook macaroni. Saute onion, green pepper and celery in butter for 10 minutes. Stir in flour. Cook, stirring, for 2 minutes. Add milk; stir until thickened. Stir in reserved salmon liquid, salt and pepper and 2 cups cheese. Cook, stirring, until cheese is melted. Stir in pimento, salt and pepper. Combine macaroni and salmon mixture in a 1 1/2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 20 minutes or until very hot.
Cut elephant into bite sized pieces (this should take about 2 months). Add brown gravy to cover. Salt and pepper. Cook over a kerosene fire about 4 weeks at 465°. Makes about 3,800 servings. If more guests are expected, add 2 rabbits. Do so only if necessary, however, as most people do not like hare in their stew.
Preheat oven to 325°. Mix juice, oil, egg whites, sugar and vanilla together; add apples and stir well. Add rest of ingredients; mix thoroughly. Spray Bundt pan with nonstick spray; add batter and bake for 1 hour. Let cool before removing from pan. Serves 24.
Combine these first ingredients, cover and refrigerate for a short time. Then make into 6 large patties and brown in 3 tablespoons bacon drippings. When browned, add 2 cans of beef gravy, 2 tablespoons sherry and 1/4 pound fresh mushrooms.
Brown the ground beef. Drain off grease. Stir in pizza sauce. Simmer for 5 minutes on medium-low heat. While this is cooking, split English muffins in half and toast in oven. Put ground beef and pizza sauce mix on muffin halves and top with half slice of cheese. Broil in oven until melted. Quick supper. Kids love these.
In a large heavy pot, over high heat, cook beef, green pepper, onion and garlic, stirring frequently until beef is browned, about 15 minutes. Stir in chili powder. Cook, stirring for 1 minute. Drain tomatoes, reserving liquid. Chop tomatoes and add tomatoes and liquid, steak sauce and water to beef mixture. Heat to a boil. Cover and reduce heat. Simmer 45 minutes, stirring occasionally.
Melt shortening. Add sugar. Cream together. Add well beaten eggs. Add vanilla and the sifted dry ingredients. Fold in nuts. Bake in a shallow pan (8 x 12-inch), greased and floured at 350°.
Combine cake ingredients in a bowl and beat at low speed for 3 minutes. Bake in greased and floured 12 cup tube pan at 325° for 60 to 70 minutes. Cool.
Combine first 4 ingredients and cook about 10 minutes, stirring constantly. Remove from heat, add nuts and Rice Krispies, blend well and shape into balls while it is hot and roll balls in coconut.
Cut small slice off bottom of tomatoes and set flat. Cut thin slice from tops and spoon out centers with melon baller or spoon and discard. Invert and chill.
Place chicken in baking dish one layer deep. Mix sauce and bring to a boil. Pour over chicken and bake in a 400° oven for 1 to 1 1/4 hours until tender.
Soften cream cheese. Mix with milk and sugar and slowly beat in Cool Whip and vanilla until mixed. Cube cake or tear into small pieces and put in deep glass bowl in layers: 1) cream cheese mixture, 2) pieces of cake, and 3) cherries (spoon in juice along edges so that it runs down sides). Continue layers, ending with cream cheese and cherries on top. Refrigerate overnight.
Saute first 6 ingredients together for 3 minutes. Add mushrooms and white wine. Simmer for 10 minutes. A great side dish for chicken.
Cook bacon until crisp. Remove bacon, reserving about 3 tablespoons drippings in skillet. Crumble bacon and set aside. Cook onion in reserved drippings until tender. Stir in pork and beans, brown sugar, catsup, Worcestershire sauce and mustard. Turn into 1 1/2-quart casserole dish. Bake, uncovered at 350° for 1 1/2 to 1 3/4 hours or in microwave on High for 15 minutes. Stir; top with bacon. Let stand a few minutes before serving. Makes 6 servings.
Mix 3/4 Oreos with margarine, reserving 1/4 of the Oreos. Pat in a 13 x 9-inch pan. Mix pudding and milk; pour over Oreo mixture. Spread 12 or 16 ounces of Cool Whip over pudding mixture. Sprinkle with reserved Oreos. Refrigerate.
Slice eggs in half lengthwise. Remove yolks and mash. Combine yolks, crab meat, celery, bell peppers and salad dressing. Mix in sour cream. Blend well. Refill egg halves. Chill.
Combine ingredients into large bowl with electric mixer and mix on medium speed 2 to 3 minutes. Pour into graham cracker crust. Chill about 2 hours and add whipped cream on top.
Mix thoroughly and make into firm loaves. Bake at 350° in convection oven until done, about 1 hour. To test, stick a fork in the middle. If no red juice comes out on fork, it is done.
Prepare okra as directed. Fry bacon until crispy. Remove bacon and reserve grease. In a medium size pot, stir okra, corn, onion, salt and red pepper sauce into reserved bacon grease. Cover and cook over medium heat until corn is tender. Stir in tomatoes; simmer for a while longer. Stir in bacon. Simmer an additional 4 minutes. Sprinkle fresh pepper over vegetables.
Boil chicken in seasoned water. Remove chicken when done to cool. Cook spaghetti in chicken broth left after cooking chicken. Drain all but 3/4 cup of broth off spaghetti. While spaghetti is cooking, saute onion and pepper in butter until soft. Add sauteed vegetables and remaining ingredients to cooked spaghetti. Add boned chicken meat. Heat until cheese is melted. Salt and pepper to taste. Add Tabasco to your families taste.
Drain pineapple (reserve juice, add enough water to equal 1 cup). Heat this cup liquid, dissolve black cherry jello in the hot liquid. Add pie filling and pineapple to jello, let set up in refrigerator. Beat cream cheese, add sour cream, sugar, vanilla and add pecans. Spread over set jello.
Rinse bean sprouts under running cold water; drain. Heat 1 tablespoon vegetable oil in 10-inch skillet until hot. Rotate skillet until oil covers bottom. Cook and stir mushrooms in oil over medium heat until coated, about 1 minute. Add bean sprouts, rice, chicken and onions; cook and stir over medium heat, breaking up rice, until hot, about 5 minutes. Push rice mixture to side of skillet. Add 1 tablespoon vegetable oil to skillet. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper. Makes 4 servings.
Blend all ingredients in a blender. Pour into container and refrigerate. When marinating meat, especially poultry, use glass or plastic dish. Marinates best overnight. Also acts like a tenderizer.
In a bowl, combine the egg, sugar, lemon peel and milk; mix well. Stir in the biscuit mix just until moistened. Fold in blueberries. Pour into greased 9 inch round baking pan.
Cover cucumbers, onions and salt with water and let set overnight. In morning, drain. Cook, adding rest of ingredients, until transparent. Pack hot in pint jars. Makes 10 to 12 pints.
Drain liquid from dill slices. Layer pickles. Then cover with sugar, layer of pickles, then sugar alternately until all pickles are used. Alternately turn jar over each day until all sugar is dissolved.
Combine all ingredients in a medium bowl. Chill. Serve with raw vegetables or chips. Makes 1 quart dip.
Combine shortening, salt and extract and blend. Add sugar gradually and cream well. Add eggs and mix well. Sift flour and soda and add to creamed mixture, alternating with milk, mixing thoroughly. Add fruit and nuts and blend. Drop small rounds on cookie sheet. Bake at 375°. Makes 5 to 6 dozen.
First Layer: Mix 2 packages jello, 2 cups hot water and 1 cup cold water. Let jell.
Boil together the sugar, butter, milk, peanut butter and cocoa for 1 minute. Remove from heat and add oats, coconut and vanilla. Drop by teaspoons on waxed paper. Allow to cool.
Mix first 3 ingredients and press into 9 x 13-inch pan. Bake at 350° for 10 minutes.
Mix well the first 4 ingredients. Add 7-Up. Do not overbeat. Grease and flour lightly 2 (10-inch) cake pans. Bake at 350° for 20 to 25 minutes.
Mix cream cheese and seasoning mix. Layer on tray. Put taco sauce over cheese. Put tomatoes, lettuce, cheeses and olives next. Serve with taco chips to scoop.
Slice all vegetables together. Cook noodles and drain. Add noodles to vegetables; add Italian dressing and chill. Serve with bacon bits.
Bake cake as directed. Poke holes with wooden spoon when cake comes out of oven. Pour Eagle Brand milk carefully in holes. Cover with caramel topping. Let cool and refrigerate. Cover with Cool Whip, then sprinkle with Heath bars.
Preheat oven to 350°. Generously grease bottoms of pans with shortening; dust with flour. Beat all ingredients in large bowl on low speed, scraping bowl until moistened. (Batter will be thick.) Beat on medium speed 2 minutes. (Batter will be lumpy.) Pour into pans evenly. After baking, cakes measure about 2 inches in center. Run knife through remaining batter. Refrigerate remaining batter. Bake as directed or until toothpick comes out clean. Bake 30 to 40 minutes depending on size of pans.
Place chicken breasts in shallow baking pan. Place 1/2 slice of Swiss or Mozzarella cheese on top of each breast. Mix soup with wine and pour over chicken. Sprinkle top with dressing mix. Drizzle butter over mix. Bake in 350° oven for 55 to 60 minutes. Serves 8.
Make white sauce from butter, flour, milk and seasonings. When thickened, add cheese and sherry. Combine with thawed seafood. At this point, it may be refrigerated or frozen. Put in individual ovenproof dishes. Top with remaining cheese and crumbs. Bake at 425° for 10 to 20 minutes until brown and bubbly. Serves 4 to 6.
Spread ice cream in crust; top with fudge sauce. Freeze until firm, about 6 hours. To serve, garnish pie with whipped topping and cookies. Makes 8 servings.
In a large pot, brown ground round; stir in chopped onions and pepper and brown until onions are transparent. Add chili powder; stir and add tomatoes and beans. Cook on low heat approximately 1 1/2 hours. Top with shredded cheese if desired.
Combine cracker crumbs and butter. Line a 9 x 13-inch dish with 1/2 mixture. Blend cream cheese, sugar and Cool Whip. Spread 1/2 of this mixture over cracker crumbs. Top with cherry filling. Add remaining cream cheese mixture; top with remaining crumbs. Refrigerate for 2 hours.
Beat together shortening, egg yolks, sugar and sorghum. Sift together all dry ingredients. All alternately with the cup of hot water. Bake in a 350° oven until done.
Mix all ingredients and pour over pork-n-beans. Bake at 300° for 35 minutes.
Set oven at 350°. Start oven 10 minutes before baking. Sift flour; measure and resift 3 times with salt, soda and spices with beater. Cream butter until smooth; add sugar and egg and beat until smooth and fluffy. Add molasses and beat hard 2 minutes longer. Add flour mixture and buttermilk alternately. Turn batter into pan and bake 25 to 30 minutes. Serve warm with whipped cream or sauce.
Cook and drain spinach in the box. Beat egg yolks. Mash cream cheese and add both to the hot mushroom soup. Add spinach, beaten egg whites and Parmesan cheese. Put in buttered casserole. Bake 15 minutes. Last 2 minutes, top with onion rings and add a little cheese to top.
Preheat oven to 375°. In a 10-inch skillet, cook zucchini and onion in margarine or butter until tender, about 10 minutes. Stir in seasoning.
Open crescent roll dough and press seams together. (Dough should be a rectangular shape.) Place cream cheese in center of dough; coat with dill or chives. Fold dough together to cover cream cheese block. Bake at 375° for 10 minutes. Take out and brush with beaten egg. Return to oven for 10 minutes at 400°, until golden brown. Serve with assorted crackers.
Cook and drain macaroni. Add all other ingredients. Place in buttered casserole. Top with crumbled Ritz crackers and dots of butter. Bake for 25 or 30 minutes in 325° to 350° oven.
Heat applesauce and margarine. Add spices. In large bowl, beat eggs and sugar. Add flour, one cup at a time. Mix well. Add other ingredients. Bake 3 hours at 300° in tube pan.
In medium bowl, combine ground beef, rice, egg, cilantro, seasoned salt and ice water. From into small meatballs. In a large saucepan, combine broth with vegetables and garlic powder with parsley. Bring to a boil. Add meatballs. Reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally. Makes 6 to 8 servings.
Wash small cucumbers and pack in fruit jars. Make liquid of water, salt and vinegar. Pour over pickles until jar is full, then seal. These are good eating as salt pickles.
Cook chicken and shred in long thin strips (1 to 1 1/2 cups). In a skillet, heat cooking oil and saute onions until lightly brown. Add celery, cabbage and salt; cook for 5 minutes. Add chicken, soy sauce and broth. Cook over low heat. Cover until vegetables are done. To thicken broth, use cornstarch or flour (blend with 1 tablespoon cold water). Serve hot. May add additional vegetables.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter or margarine until mixture is crumbly. Stir in orange peel, orange juice and egg, just until all flour is moistened. Stir in cranberries and nuts.
In a 1-quart saucepan over medium heat, heat half and half until tiny bubbles form around edge of saucepan (do not allow half and half to boil). Stir occasionally with rubber spatula. Remove double boiler top to work surface and with rubber spatula, beat egg yolks into the melted chocolate until smooth, then stir in sugar. Gradually stir half and half into the chocolate mixture until thoroughly blended. Replace double boiler top over simmering (not boiling) water. Cook, stirring constantly, until mixture coats back of spoon, about 15 minutes. Stir in 2 teaspoons vanilla extract. Pour mixture into 6 (6 ounce) cups or stemmed glasses. Refrigerate for about 4 hours or until mixture has set.
In pie plate, spread cream cheese evenly on bottom. Pour no bean chili over cream cheese. Spread taco cheese over chili, place in microwave until cheese on top is melted. Do not overcook. Serve with taco chips.
Combine all ingredients in a bowl until crumbly. Press mixture into a greased and floured 13 x 9 x 2-inch baking pan. Cover with topping.
You will need a decorative jello mold pan or any deep glass pan like a casserole pan. Prepare 4 hours ahead of time.
Mix all 6 ingredients with electric mixer. Stir in crumbled cheese. Makes about 1 1/2 quarts.
Brown meat and onions in shortening. Add seasonings and tomatoes. Cover; simmer over low heat for 15 minutes. Add beans. Pour meat mixture into greased casserole. Top with corn bread batter, spreading with wet knife. Bake for 20 minutes in a 425° oven.
Melt butter in a heavy saucepan over low heat. Add flour and stir until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk. Cook over medium heat, stirring until thick and bubbly. Stir in the potatoes, salt and pepper. Cook for 5 minutes or until all ingredients are thoroughly heated.
Preheat oven to 450°. Put shortening in 9 inch iron skillet. Heat in oven because skillet must be very hot when batter is put into it. Mix corn meal, salt, soda and sugar in bowl. Add boiling water to coat the meal (improves texture). Add buttermilk, eggs and baking powder. Mix well. Remove hot skillet from oven, pour excess melted fat into batter, mix again quickly and pour batter into hot pan. Bake 20-25 minutes. Brown top quickly under broiler.
In a greased quart dish arrange half the potatoes and half the onion. Sprinkle with half the cheese (both); repeat layers. Heat oven to 400°. In small bowl combine soup, milk, Italian seasoning and garlic powder; spoon over potatoes. Cover and bake one hour. Uncover; bake 10 minutes or until potatoes are tender.