HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat and 1 onion (chopped). Sprinkle with flour, salt and chili powder. Add 1/2 cup water. Cover and simmer 30 minutes. Combine milk, soup, cheese and other chopped onion. Slice tortillas into one inch strips and line greased baking dish with strips. Alternate with layers of beef and cheese mixture, ending with cheese on top. Bake at 325° for 40 minutes.
Place cake layers, top side up, in 2 clean layer pans. Prick each layer with a serving fork at 1/2-inch intervals. Dissolve jello in boiling water. Add cold water and pour carefully over cakes. Chill 3 or 4 hours. Dip 1 cake pan in warm water for 10 seconds. Turn out onto serving plate. Top with 1 cup of Cool Whip. Unmold second layer and place carefully on top of first layer. Frost top and sides with remaining Cool Whip. Chill.
Combine soup mix, sour cream, curry powder and vinegar. Cover and refrigerate at least 2 hours. Serve with potato chips. Makes 2 cups.
Cream butter, brown sugar and flour to smooth paste. Stir in lemon juice and spread in 9 x 13-inch baking pan. Put plums, cut side down, on top of paste. Mix cake mix with remaining ingredients. Spread over plums. Bake at 350° for 1 hour and 20 minutes.
Mix sugar and cocoa in heavy saucepan. Stir in water and corn syrup. Cook and stir until mixture comes to a full, over-all boil. Boil and stir 3 minutes. Remove from heat and stir in evaporated milk and vanilla. Serve cold or warm over cake, pudding or ice cream.
Cook ground beef and onion in a large skillet; drain. Add all ingredients and stir to mix. Mix on low heat for 45 minutes to 1 hour.
Combine 1 1/2 cups flour, the yeast and nutmeg. Combine milk, sugar, oil and salt; heat until warm. Add to dry ingredients and add egg. Beat at low speed of electric mixer for 1/2 minute. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Place dough in greased bowl and turn once. Cover and chill. Place dough on lightly floured surface, cover and let rest 10 minutes. Roll dough to 18 x 12-inch rectangle. Cut into donut shapes. Cover again and let rise 30 minutes. Fry in deep hot (375°) oil until golden, turning once. Drain and dip into glaze. Makes 2 1/2 dozen donuts.
Cut off core end of cabbage and pick out 15 of the largest leaves. Set the rest aside. In a large pot, cook the leaves for about 2 minutes in boiling salted water. It's easiest to cook 4 to 5 leaves at once instead of all at one time. Drain and cool. Heat oil and butter in a large frying pan over medium heat. Add onions, garlic and then mushrooms. After mushrooms are well coated, add paprika. Stir occasionally until soft and most the juice is gone. Stir in rice. Sprinkle with salt and pepper and cook 1 more minute. Remove from heat and add cheese. Spoon onto each leaf. Tuck sides over and roll to enclose. Put in baking dish, seams down. Bake, covered, for 30 minutes at 350°.
Make cornbread according to package instructions. Chop sausage in food processor. Fry and drain. Saute bell pepper, onion and green onions in butter. Add squash and cook until tender. Add sausage and cheese. Cook until cheese melts. Add sugar and Creole seasoning. Mix in crumbled cornbread. Place in casserole dish. Bake at 350° until hot. Serves 8.
Cream together the butter, sugar and egg. Add the buttermilk and blend. Sift together the dry ingredients and add them to the buttermilk mixture. Stir in the raisins. Bake in a greased 8-inch or 9-inch round cake pan at 350° for 40 to 50 minutes. Sprinkle lightly with sugar before baking. Serves 8.
Combine the margarine, milk and cocoa. Boil or microwave until bubbling. Add remaining ingredients. Spread on cake while hot.
Alternate fruit and cucumber on 5-inch skewers. Heat jelly until melted. Stir in water and poppy seed. Refrigerate kabobs and sauce separately. Makes 12 to 16 servings.
Brown sausage with pepper, onion and celery. Brown until clear, not brown. Add rice. Cook very slowly one hour (simmer). Stir often. I usually stand over stove. Then cook soup in water. Cook for 10 minutes and gradually add this to meat and rice mixture. Continue to stir. Add water chestnuts. Put in casserole and bake 1 hour at 350°. If casserole appears dry, I add some clear chicken broth from a can or some I might have from baking a chicken.
Saute green pepper and onion until brown. Add beef; stir until brown. Boil pasta per package directions. Drain and add to beef mixture. Toss well. Sprinkle cheese on top. Sprinkle paprika for color. Bake until cheese melts (about 5 minutes) in 350° oven or 1 to 2 minutes under broiler.
Saute onions in olive oil. Add chicken and fry until done. Drain off oil. Prepare wine, garlic, tomato sauce and rosemary and pour over chicken. Cook 10 minutes.
Preheat broiler. Wash fish thoroughly under cold water. Pat dry and place on broiler pan that has been rubbed with oil. Cut two 1-inch slits on each side of fish. Whisk together vinegar, garlic, lemon juice, parsley, olive oil, salt and pepper. With leafy top of celery, baste fish with vinegar mixture. Place under hot broiler and broil 10 to 15 minutes per side, basting often. Makes 2 to 4 servings.
Stir 1 to 3 rounded teaspoonfuls into 1 cup boiling water. Excellent for diabetics.
Combine first 5 ingredients. Sift together into first mixture the flour, baking powder, soda and spices. Stir to blend. Add nuts/raisins. Beat about 4 minutes. Pour into greased loaf pan. Bake 1 hour at 350°.
Combine dry ingredients in a paper bag. Add oil, dill and seasoning. Shake until well mixed.
Put gelatin in bowl and pour water or juice over it. Let soak a few minutes. Pour boiling water in bowl and stir until completely dissolved. Add cut up marshmallows; stir until dissolved. Add vinegar, sugar, salt and lemon juice. Set in cold place until thick, then add 1 cup nuts, 1 cup mayo, 2 packages cream cheese and 1 1/2 cups crushed pineapple. Store in fridge for 8 hours. Serves 12.
Preheat oven to 350°. In large bowl, beat together butter and sugar until light and creamy. Beat in egg and vanilla. Beat in flour and baking powder until well blended. Divide into 4 pieces. Wrap each in plastic and let cool about 1 hour in refrigerator or until firm. On lightly floured area, roll out dough with floured rolling pin about 1-inch. Cut out shapes. Bake 10 to 12 minutes on ungreased cookie sheet. Cool and decorate.
Arrange cooked broccoli in 9 x 13-inch casserole dish. Cut chicken in large bite-size pieces and layer over broccoli. Mix soup, mayo, lemon and sherry and pour over broccoli and chicken. Then sprinkle with cheese. Then sprinkle with crumbs. Then sprinkle with butter (melted). Bake, covered, at 350°, about 1 hour until bubbly and very hot.
Mix in a large bowl 3 cups flour and yeast. Heat milk, sugar, shortening and salt just until warm, stirring until shortening melts. Add to dry mixture in mixing bowl and beat 3 minutes. Stir in enough of the remaining flour to make a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into a ball; place dough in lightly greased bowl. Cover and let rise in warm place until double in bulk, about 2 hours. Punch down and knead for 5 minutes. Shape into rolls or loaf pans. Cover and let rise in warm place until double, 60 minutes or more. Bake in oven about 45 minutes at 375°. Remove from pans to cool on wire racks. Makes 2 dozen rolls or 2 or 3 loaves.
Mash potatoes and margarine together. Add sugar, salt, spices and flavorings. Separate eggs. Blend yolks with milk (add more milk if desired); add to potato mixture (will be a very thin consistency). Pour into unbaked pie shell; cook at 400° until lightly browned (approximately 45 minutes).
Preheat oven to 350°. Lightly grease a 9 x 13-inch pan with butter. Mix eggs, sugars and butter in mixing bowl. Beat one minute. Add sifted flour, chopped nuts and vanilla, mixing well. Pour into greased 9 x 13-inch pan. Bake 35 minutes. When done, inside will be moist. Store in container with tight lid. Cut into squares or bars while warm.
Heat oil in heavy lidded saucepan. Add rice and onion and cook slowly, until onion is transparent and rice is opaque and both are golden, but not brown. Remove from heat.
In a large bowl, layer lettuce, cauliflower and onion. Mix mustard in Miracle Whip and spread over top of vegetables. Sprinkle sugar over top. Sprinkle Parmesan cheese over that. Sprinkle bacon bits over the top, if desired. Refrigerate in layers and toss just before serving.
Mix all ingredients with grated cabbage and chill. Creamy Italian dressing or mayonnaise can also be used to taste.
Spray mold with Pam. Mix 1 box jello and cream cheese with 1 cup boiling water. Pour into mold; let set about 1 1/2 hours. Mix other box of jello with 1 cup hot water. Add cranberry sauce. Pour over first layer. Let jell.
Brown ground meat. Drain off fat. Melt oleo in frypan. Add flour and cook until bubbly. Add milk and stir; cook until thick. Season with salt and pepper. You may add 2 boiled eggs that have been cut up to the sauce. Serve on toast.
Place almonds on a cookie sheet; toast in moderate 375° oven for 10 minutes or until lightly golden. Combine butter, sugar, corn syrup and water in a medium-sized heavy saucepan. Cook over medium heat, stirring constantly, to 300° on candy thermometer. A teaspoon of syrup will separate into brittle threads when dropped into cold water. Remove from heat. Stir in 1 cup toasted almonds. Pour into a buttered 13 x 9 x 2-inch pan, spreading quickly and evenly. Cool. Turn out onto wax paper.
Brown meat and onion in a large skillet. Add rest of ingredients. Turn into a greased casserole dish and top with corn bread mixture. Bake at 350° for 20 minutes or until bread is done.
Mix all ingredients well. Pour into 1 or 2 buttered casserole dishes. Bake uncovered for 1 hour at 350°. Serves 20.
Grease a Bundt cake pan. Arrange by layers alternately. Start with bread, 1/2 package of pudding, 1/2 brown sugar, 1/2 stick butter and 1/2 cup walnuts. Repeat, putting bread halfway on top of each other. Let rise. Cook at 375° for 30 minutes. Let cool. Turn over on foil.
Slightly brown ground beef, then add the remaining ingredients and bake 30 to 45 minutes in a 400° oven. It will be brown on top.
Into 2-quart casserole, slice potatoes, carrots, celery and onions (salt lightly). Cover with hamburger which has been lightly browned and seasoned. Over all pour soup. Cover and bake in 350° oven for 1 1/2 hours.
Brown hamburger; drain well. Saute onion, green pepper and tomatoes, chopping up tomatoes as you saute. Add hamburger. Cook on medium 10 minutes. Add cooked spaghetti on top. Place cheese slices on top of spaghetti. Cook until cheese is melted. Serves 6 to 8.
Prepare in blender. DO NOT DOUBLE RECIPE! Make 1 recipe at a time.
Cut the Crisco into the flour. Add the water, milk, oil and salt. Mix gradually. Work into a ball using a little extra flour to handle. Chill before rolling out. Keeps well in refrigerator for at least a week. Makes 3 single crusts.
Combine all ingredients in non-corrosive pan. Bring to a boil; reduce to simmer for 5 minutes. Remove to a shallow container; set in freezer. Stir every 30 minutes to keep from freezing solid. Scrape into glasses; garnish with raspberry sauce and fresh mint. Serves 12.
Mix cake as directed on box. Add remaining ingredients. Bake at 350° for 30 minutes.
In casserole dish, place diced, cooked chicken. Drain Veg-All and pour over chicken. Then add cream of chicken and cream of celery soups over the Veg-All. Mix Bisquick, margarine and milk until well blended. Pour over top of casserole. Bake at 350° for 35 to 45 minutes.
Place all ingredients in a bowl and beat well with a whisk or egg beater until the mixture thickens. That's all. It makes a salad dressing which can be stored in the refrigerator for a very long time.
Beat together first 4 ingredients. Stir in chocolate chips. Sift together following ingredients: flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat until well combined. Fill muffin cup 1/3 full with chocolate batter. Top each one with heaping teaspoonful cream cheese mixture. Sprinkle with sugar and chopped nuts. Bake at 350° for 30 to 35 minutes. Makes 2 dozen.
Blend the first 5 ingredients well. Add the dry ingredients and nuts. Bake at 350° for 25 minutes on greased cookie sheet.
Dissolve jello and salt in boiling water. Add undrained pineapple and lemon juice. Chill until very thick, then fold in carrots and pecans. Pour into molds. Chill until firm. Makes 6 servings.
Dressing is best if prepared the night before so it will have time to marinate. Shake it several times that day. Pour dressing over salad when you are ready to serve it; this is necessary. This will keep the salad from becoming soggy.
Brown pork chops. Place in bottom of baking dish; place apples slices next. Sprinkle with brown sugar. Next place filling on top. Cover and bake 1 hour at 350°.
Boil the first 3 ingredients together for 20 minutes. Cool. Add remaining ingredients. Mix thoroughly and spread on a greased and floured baking sheet. Bake in a 350° oven for 20 minutes.
Place spareribs in roasting pan with cover. Bake, uncovered, in hot oven (400°) for 30 minutes. Remove ribs. Pour off some of fat. Put 1 quart sauerkraut in pan; arrange ribs on top and season with salt and pepper. Pour on 1 cup hot water; cover and bake at 350° for 1 hour. Makes 6 servings.
Crust: Flatten crescent rolls onto cookie sheet. Bake at 375°. Allow to cool.
Cream sugars, margarine, eggs and vanilla together. Add flour, salt, baking soda and baking powder, mixing well. Add coconut and oatmeal. Bake at 350° for 10 minutes.
Thaw bread dough (don't let rise). Break up loaf in bottom of Bundt pan. Heat brown sugar, butter, vanilla pudding and milk until dissolved, but don't boil. Pour over broken chunks and sprinkle with cinnamon. Add broken chunks from other loaf of bread and sprinkle with cinnamon again. Let rise.
In a mixing bowl, sift cocoa, flour and salt together. Separate eggs. Beat egg yolks into cup of milk. In a large iron skillet, melt margarine. Add flour mixture and slowly pour beaten egg yolks and milk, stirring constantly. (Use low heat.) Cook until mixture is thick and fudge like. Remove from heat. Add vanilla and pour into baked pie shell. Beat egg whites using 2 to 3 teaspoons sugar until stiff. Pour over pie and bake until golden in color.
Preheat oven at 400°; grease pie plate or pan. Brown beef and onions, drain. Add salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth. Pour over beef mixture in plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean about 5 to 8 minutes. Cool 5 minutes.
Combine all ingredients and mix well. Makes 3 1/2 cups. Drain marinade and use again. Store in tightly covered jar in freezer indefinitely or in refrigerator for 1 week. (May reuse once.) Marinate flank steak overnight, piercing with fork and turning several times. Slice meat on diagonal (tastes best after being grilled!).
Combine flour, eggs, 1/2 teaspoon salt and water in a mixing bowl. Mix well to make a medium soft dough. Knead well until dough is firm. Cover with a warm towel and let rest 10 minutes.
Mix items together and refrigerate. Make a yellow cake according to directions. Cool. Cut cake in half, lengthways. Spread a layer of Cool Whip mixture on bottom layer of cake. Place top half of cake on that. Spread remainder of mixture on top (make up like a layer cake). Refrigerate.
Mix and bake cake mix per box instructions. While cake is baking, mix the Eagle Brand milk and extract in something with small pour spout.
In crock-pot, melt sour cream, cheese, tomatoes and beans. Add brown ground beef and taco seasoning mix. Season as you like. Serve with nacho chips.
Cream together well. Dough should not be too stiff. Drop by teaspoon.
Mix oil, egg and milk together. Mix dry ingredients together. Add both mixtures together. Add 2 more tablespoons of milk. Mix. Fry on hot griddle.
Grease and flour a 9-inch spring-form pan. Preheat oven to 350°. In a medium bowl, combine flour, cocoa, baking soda and salt. In large bowl, with electric mixer, cream butter with 1 3/4 cups sugar until light and fluffy. Add eggs and vanilla; beat 1 minute. Add flour mixture alternately with water, beating well after each addition. Pour into pan. Bake 1 hour or until cake tester inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely on wire rack.
With mixer, beat eggs well. Add sugar and beat. Set aside. Heat milk; add margarine to milk and mix until margarine is melted. Cool slightly. Sift flour and baking powder; add alternately with milk to egg and sugar mixture. Add lemon extract and mix batter well. Grease and flour angel food or Bundt pan. Bake at 350° for 1 hour or until nicely brown.
Cook flour and oil in a heavy saucepan over medium heat; stir frequently. When it begins to brown (after 10 to 15 minutes), stir constantly. When mixture is a deep reddish-brown (after 10 minutes), add bell pepper, celery and onions.
Be careful in your selection. Do not choose too young. When once selected, give your entire thoughts to preparation for domestic use. Some insist on keeping them in a pickle, others are constantly getting them in hot water. This makes them sour, hard to get along with and sometimes bitter.
Prepare rice as directed on package. Refrigerate until chilled. Cut chicken into cubes. In small bowl, mix salt, mayo, milk and lemon. In large bowl, mix chicken, grapes, celery, cashews, onion and chilled rice. Fold in mayo mixture. Refrigerate 2 to 3 hours. Serves 8 to 10.
Melt oleo, water and peanut butter in saucepan; heat until bubbly. Remove from heat. Mix dry ingredients in large mixing bowl. Add the peanut butter mixture; add in eggs and sour milk. Mix well. Pour into lightly greased jelly roll pan. Bake at 350° for 10 to 15 minutes.
Cook sugar, oleo and milk; bring to boil. Stir 12 to 15 minutes. Remove from heat. Add chocolate until melted; add creme, nuts and vanilla. Mix well; pour into buttered pan.
Beat all ingredients for 5 minutes. Grease and flour your bread pans. Bake at 350° for 40 to 50 minutes. Yield: 2 loaves.
Mix chicken, jicama and 1/2 cup taco sauce. Set aside. Place one tortilla on a platter. Spread with half of chicken mixture. Spread half of avocado dip onto second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. Repeat layers, ending with sour cream, red pepper, green onion and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. (It will cut easier if it is chilled.)
Cut oysters in 3 pieces. Break up saltines. In a baking dish or large bowl put 1/3 saltines, 1/3 oysters, 1/3 butter and parsley. Repeat this until you have 3 layers of the mixture. Drizzle oyster juice over all and let sit and marinate for 1 1/2 hours.
Drain fruit cocktail, reserving syrup. Add water to syrup to make 1 1/2 cups. Dissolve gelatin, salt and spices in boiling water. Add measured liquid and vinegar. Chill until thickened. Fold in fruit and spoon into 5-cup mold. Chill until firm, about 4 hours. Unmold. Garnish as desired.
Combine 1/2 cup melted butter, pepper, cream of chicken soup, sour cream, salt, onion and Cheddar cheese. Place potatoes in 13 x 9-inch baking pan. Pour mixture over potatoes. Top with corn flakes and other 1/2 cup melted butter. Bake at 350° for 1 hour.
Blend all ingredients together in blender. Makes approximately 2 servings; each contains 92 calories and less than 1 g fat.
Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft, but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Continue stirring. Add seasonings and cheese which has been cut into small pieces. Stir until melted. Combine with cooked spinach.
Add turkey or chicken. Cut up. Mix together. Bake at 350° until heated through.
Spread the bread slices with the corned beef. Top each with some of the sauerkraut and a rectangle of cheese. Cover with remaining bread slices.
Bring water, sugar and cloves to a boil and let simmer 5 minutes. Remove from heat. Add tea bags and let steep 5 minutes. Remove tea bags and cloves. Add juices and stir. Serve hot. Store in refrigerator.
Combine beef, breadcrumbs, onion, egg, salt, pepper and 1/2 can tomato sauce in large mixing bowl, mixing well. Place mixture in a deep round Pyrex pie plate, around a small glass in center of dish. Combine remaining tomato sauce and remaining ingredients in small mixing bowl and pour 1/2 over loaf. Microwave on High for 5 minutes. Pour remaining sauce over loaf and microwave another 5 minutes.
If using corn tortillas, soften in hot oil; drain on paper towels. Mix together chicken, cheese, green chiles and onion. Fill tortillas with mixture and roll. Place seam side down in baking dish. Mix together the soup, sour cream and milk. Pour over filled tortillas. Bake in a 350° oven for 30 minutes.
Cook first three ingredients together until dates become very soft; stir constantly. Add the Rice Krispies and toasted pecans to the date mixture and mix well. Make into small balls while mixture is warm. Roll in powdered sugar. Store in covered container.
Melt butter in casserole dish. Place butter in oven until it melts. Mix all remaining ingredients together. Bake at 400° until brown on top.
Mix cake mix as directed on box. Stir in nuts. Spread batter in greased and floured rectangular pan. Sprinkle chocolate chips evenly over batter and bake as directed on cake mix box. Immediately after baking, poke deep holes through top of cake (still in pan) with meat fork. Space holes about 1-inch apart. Spread fudge topping evenly over cake. Serve when completely cool, topped with ice cream or whipped topping.
Cut celery into 3-inch pieces (make sure celery is dry). Mix remaining ingredients; spread about 1 tablespoon in each piece of celery. Cover and refrigerate for 1 hour. Makes about 14 appetizers.
Sift dry ingredients into large kettle. Add vinegar gradually stirring constantly until mixture thickens. Add vegetables and bring to a boil. Cook five minutes. Pack in hot sterilized jars and seal.
In small saucepan, combine all ingredients. Cook over very low heat, stirring constantly, until chocolate melts and mixture is smooth. Serve warm over ice cream or other desserts. Refrigerate leftovers. Reheat before serving. Makes about 1 1/2 cups.
In a 13 x 9-inch pan, melt the butter in a 400° oven. In a bowl with wire whisk or eggbeater, beat the eggs, milk and flour. Tilt the melted butter around the sides of a pan; pour in the batter and bake for 20 minutes (it will puff up). Serve with maple syrup. Serves 6.
Place a little oil in skillet. Brown meat with onion; drain. Add salt, pepper and other seasonings (use the seasonings you like). Add rice, tomatoes, sauce and water; cook on low heat for 45 minutes, stirring occasionally. Wash and cut off tops of peppers. Take out seeds. Put in pan and cover with water and bring to a boil. When a knife goes through peppers and they are tender, remove from water and set aside. Put mixture in peppers. (Peppers can be left whole and cut in half.) Sprinkle cheese on top to melt (whatever kind you like). These can be put in freezer for later when you need something fast. Serve with mashed potatoes and vegetable.
Peel eggplant and slice into a bowl of salted water. Let soak for 15 to 20 minutes. Pour off water and boil eggplant in fresh salted water until very tender; drain and mash. Saute celery, onion and green pepper in margarine, then stir in eggplant, egg, tomatoes, cheese, parsley flakes, baking powder and 1/2 the cracker crumbs. Mix well, salt to taste and pour into a greased 1 1/2-quart casserole. Top with remaining cracker crumbs. Bake at 350° for 40 minutes.
Hollow out bread loaf. Mix rest of ingredients and fill hollowed bread with dip. Take bread pieces, mound together and dip in mix.