HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt together Velveeta and margarine in the top of a double boiler. Add the peanut butter, brown sugar, confectioners sugar and vanilla. Continue stirring until the sugar is dissolved. Pour into 9 X 13 pan. Let cool and cut into squares.
Bring sugar, oleo, cocoa, salt and sweet milk to a boil for 1 minute. Stir in other ingredients and mix well.
Fry bacon in Dutch oven or stockpot. Crumble bacon and reserve. Cook onions, celery and garlic in bacon grease for a few minutes only. Add all ingredients except flour and milk. Cook for 20 minutes, or until potatoes are done. Mix flour with small amount of milk, gradually add all milk and add to pot. Add crumbled bacon to top and serve.
Bring a large pot of water to a boil. Add the linguine and cook at a rolling boil until just tender. Drain; rinse under cold water. Drain again and set aside in a large mixing bowl. Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for 1 minute. With the motor running, slowly add the sesame and hot chili oils through the feed tube and process until well blended.
Cook pie shells according to package directions. Mix eggs, heavy cream, salt and pepper; set aside. Brown onion, drain and put in pie shells. Add filling. Shake Parmesan cheese over filling. Add egg mixture. Add Mozzarella cheese. Bake at 450° for 15 minutes, then reduce temperature to 350° and bake 20 minutes more.
Put cabbage in bottom of casserole. Brown meat and put on top. Pour soup over and bake, covered, in 350° oven for 45 minutes. Serves 4.
Cut beef into small pieces (not thick). Cook in 2 tablespoons of melted oleo in shallow baking dish for 30 to 40 minutes until well browned.
Cream butter, white sugar and brown sugar together. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda; add to creamed mixture. Add chocolate chips, Hershey bar and chopped nuts. Bake on ungreased cookie sheets. Make golf ball size cookies and place 2 inches apart; bake at 375° for 6 to 7 minutes, depending on your oven.
Layer the above ingredients in a baking dish. Bake at 350° for 1 hour.
Beat eggs until foamy. Add sugar and flour (mixed together). Add other ingredients and pour into Pyrex dish with melted butter. Bake at 500° for about 30 minutes.
Brown bacon and onion in skillet over low heat. Add tomatoes and mash up large pieces. Add rice and salt and simmer until rice is tender. Taste.
Make a syrup of 1 1/2-pints of vinegar and 4 pounds sugar. Add 1 tablespoon each of cloves, pickling and cinnamon (tie these in a little cheese cloth bag) and boil for about 18 to 20 minutes or until very thick. Have ready 9 pounds peaches and add to the syrup. Boil until you can pierce peaches with a straw. Remove from stove and seal while hot.
Cook the pasta according to package directions. Drain and rinse with cold water. Place in a large salad bowl. Add the next 12 ingredients. Mix well. In a jar with tight fitting lid, shake oil and lemon juice. Pour over salad and toss. Cover and refrigerate 6 hours or overnight. Stir before serving.
Place all ingredients in a saucepan and cook over low heat until thoroughly heated. Yields 3 to 4 servings.
Place all ingredients in pan with lid on and cook over low heat, stirring frequently until tender. Serves 6.
Pour 3 cups boiling water over 1 cup rice and let stand about 1/2 hour.
Mix all ingredients except margarine. Melt margarine and add enough broth to make the consistency you want. You can add giblets if you like. Bake 1 hour in moderate oven.
Brown ground beef, set aside after draining. Saute onion, garlic and bell pepper in olive oil until onions are transparent. Add beef (or turkey) to saute. Add the rest of the ingredients and mix well. Cover and simmer on low heat for 20 minutes. Stir occasionally. Serve over rice with black beans.
Pour 5 cups water over rice and let sit for 25 minutes; drain. Cook limas with 1/4 teaspoon salt in small amount of water just until tender.
Sprinkle cucumber with salt. Cover and soak 15 minutes. Combine sour cream, vinegar, sugar and dill weed. Drain cucumber, add dressing.
Slice peaches. Combine flour, nutmeg, sugar and salt. Toss peach slices in flour mixture until well coated. Pour peach mixture into the pie shell. Dot with butter or margarine. Bake at 400° for 40 to 45 minutes. Serve with whipped cream.
Mix well. Adjust amount of ketchup or horseradish for sharpness of flavor. Please note that glass bottles of ketchup is thicker than plastic bottle ketchup.
Cut up the chicken into bite size pieces. In a large saucepan, heat all ingredients over medium-high heat until mixture comes to a boil. Reduce heat to low; simmer, uncovered, 20 minutes, until chicken and noodles are done.
Wash scallops well. Melt butter and add cracker crumbs and bread crumbs. Put a layer of crumbs in buttered baking dish. Cover with scallops and half the cream and season; repeat. Top with any remaining crumbs. Bake at 350° for about 25 minutes.
Fry hamburger meat in large skillet. Add kidney beans while meat is still cooking, then drain the mixture and cool. In a large serving bowl, toss together all ingredients. Top with dressing and/or taco sauce. Enjoy!
Mix all ingredients together in bowl, lightly with spoon. Bake in 9 x 13 x 2-inch pan at 350° for 25 minutes or until done.
Combine 2 tablespoons flour, 1 1/2 teaspoons salt and pepper. Coat meat with seasoned flour. Brown in shortening for 20 to 30 minutes in a Dutch oven. Add onions and bay leaf; brown 5 minutes longer. Add 2 3/4 cups water. Cover tightly and simmer for 1 1/2 hours until meat is tender. Remove bay leaf. Add potatoes, carrots, 1 cup water and 2 teaspoons salt. Cover and cook 30 minutes until vegetables are tender. Blend 2 tablespoons flour and 1/4 cup water. Slowly add to cooking liquid, stirring constantly, until thick. Serve garnished with parsley, if desired.
Mix together and form into balls (100 small). Bake at 350° for 18 to 20 minutes. May be frozen in Ziploc bags.
Brown steaks in small amount of fat and set aside. In same frying pan, brown (saute) rice and 1 medium diced onion. When browned, pour rice into 3-quart casserole. Overlap pork shoulder steaks on rice. Salt and pepper to taste. Cover meat with green pepper and 1 sliced onion. Pour over all the tomatoes. Cover and bake at 350° for 1 hour. Uncover and brown for a few minutes if desired.
Wash and clean tomatoes. Cook tomatoes and run through colander, to 7 quarts of juice. Add seasonings to juice. Heat juice and pour into hot, clean jars. Process in boiling water bath 10 minutes. Yields 7 quarts.
Preheat oven to 400°. Grease pie plate. Sprinkle bacon, cheese and onion into plate. Beat remaining ingredients until smooth (15 seconds in blender or 1 minute with mixer). Pour into pie plate. Bake 45 to 50 minutes. Cool 5 minutes before serving.
Place quartered apples in an ungreased 9 x 13-inch baking dish, filling dish. Sprinkle mixture of sugar, cinnamon and flour over the apples, then dot with butter. Cover apples with water and bake at 350° for 30 minutes. Turn apples and bake 30 minutes longer until tender. Top with marshmallows and bake an additional 10 minutes or until marshmallows are melted. Serves 8 to 12.
Place roast in roasting pan. Sprinkle with onion soup mix. Mix Pepsi and mushroom soup together. Pour over roast and cover. Bake in a 350° oven for several hours or until desired doneness. Great to fix in a slow cooker.
Mix together lettuce, onion and tomatoes. Toss with cheese, dressing and hot sauce to taste. Peel and slice avocado into salad mixture. Brown ground beef; add drained kidney beans and salt, simmer for 10 minutes. Mix into cold salad. Decorate with extra chips, avocado and tomato. Makes 6 to 8 servings.
Place first 8 ingredients in a large plastic bag and tumble until thoroughly mixed. In a saucepan, mix remaining ingredients. Bring to boil and set aside until warm. Dribble sauce mixture over cereals while continuing to tumble in the plastic bag. Continue tumbling until all cereal is coated. Taste and add more seasoning here to taste. I add more garlic salt and cayenne. Bake in small quantities at 225° for 1 hour. Use shallow broiling pan approximately 2-inches deep and leave space so the mixture can be stirred or shaken frequently to prevent burning. Save the cereal boxes to store mix.
Beat eggs and milk with fork until well blended. Dip bread slices in egg mixture. Turn and coat evenly. Place in hot skillet. Reduce heat to medium; cook until lightly brown on both sides.
Blend 3 tablespoons sugar and melted butter. Press into a 13 x 9-inch greased pan. Bake 7 minutes at 400°. Cool. Blend cream cheese, 1 cup sugar and whipped topping. Put crumbled pretzels over baked sugar and butter. Pour cream cheese mixture on top. Make jello; add fruit. Cool until thickened. Pour over chilled cream cheese mixture.
Melt morsels and peanut butter in top of double boiler until melted. Mix in noodles and nuts; mix well. Drop by teaspoon onto waxed paper. Cool; store in airtight container.
Melt margarine in large container. Stir in crumbs, pecans, coconut, powdered sugar and vanilla. Roll into walnut-sized balls. Melt wax and chocolate chips together. Dip each ball in chocolate mixture. Place on waxed paper to dry. Store in tight container.
Mix the first 6 ingredients together and boil 5 minutes. When cold, add flour and soda mixture. Add egg and bake in 3 layers at 375°. (If self-rising flour is used, omit soda.)
Preheat oven to 350°. In a large mixing bowl, combine flour and brown sugar. Cut in butter and margarine with a pastry blender or 2 knives until mixture resembles coarse crumbs. Press crumb mixture into a 13 x 9-inch baking pan. Bake for 10 minutes or until golden. While crust is baking, combine eggs, corn syrup, granulated sugar, salt and vanilla; blend well. Stir in pecans. Pour filling over hot crust. Reduce oven temperature to 275°. Bake about 50 minutes or until center is set. Cool in pan on a wire rack before cutting into bars. Makes 16 bars.
Mix together and drop by spoonful on greased baking sheet. Bake at 400° for 15 minutes.
In a large skillet, saute first 4 ingredients in butter until onion is tender. Stir in ketchup and remaining ingredients, except shrimp. Cover and simmer 20 to 25 minutes or until rice is tender. Add shrimp; simmer, uncovered, 3 to 5 minutes or until shrimp turn pink, stirring occasionally.
Mix together all ingredients and pour in graham cracker crust. Cool for 1 hour. Sprinkle crushed peanuts on top.
Cook crushed strawberries, water, sugar and cornstarch. Add few drops red food coloring and 1 tablespoon butter. Wash and stem whole strawberries. Put in pie shell. Pour mixture over strawberries and let set. Top with whipped cream or Cool Whip.
Mix shortening, butter, sugar and eggs thoroughly. Stir in milk and flavoring. Sift together flour, baking powder and salt. Then stir into sugar mixture. Chill dough. Roll thin and cut into desired shapes. Place on lightly greased baking sheet and sprinkle with sugar. Bake at 425° for 5 to 7 minutes or until delicately browned. Yields 10 dozen cookies.
Mix all ingredients well and pour into 4 cake pans. Bake at 350° for 25 to 30 minutes.
Cook salt and potatoes; set aside. After cool, mix potatoes, grated carrots, pickles, celery, onion, black pepper and parsley. Add salad dressing. If desired, add lemon juice and sugar.
Mix together. Spread on chicken, ribs, etc. before cooking or during last few minutes, as it can burn if cooked too long. Freezes well.
Cook and brown ground beef, onion and celery. Drain fat if any. Add gravy and catsup. Cook on low until desired thickness to serve on buns.
Combine dry ingredients and orange peel in bowl. Add combined egg, orange juice, margarine, milk and vanilla. Mix just until moistened. Spoon batter into greased muffin cups (12) half full. Bake at 400° for 20 minutes. Let cool in pan. Remove from pan. Serve warm with whipped butter and marmalade.
Mix butter, sugar and egg. Stir in vanilla. Add flour and baking powder. Roll and cut into shapes on floured board. Bake until lightly browned at 425° for 6 to 8 minutes. Makes about 6 dozen.
Cut the potatoes into wedges. Heat the oil in a cast-iron skillet over medium heat. Add the potatoes; sprinkle with the olives, capers and anchovies. Season with salt and pepper.
Boil chicken breasts until tender. When cool, tear into small pieces. Add cream cheese and soup. Mix well. Pour into greased casserole dish. Top with cracker crumbs and melted margarine. Bake at 350° until bubbly (about 30 minutes).
Melt butter in small saucepan. Stir in basil, salt and pepper. Cook over low heat for 3 minutes. Keep warm while cooking pasta.
Stir together flours, sugar, baking powder and 1/2 teaspoon salt. Combine egg, milk and oil; add all at once to flour mixture. Stir until blended, but slightly lumpy. Pour about 1/4 cup batter into a lightly greased skillet. Cook until golden brown.
Combine flour, sugar, milk and eggs in bowl. Beat until smooth. Heat 1/2 inch oil to 375° in electric skillet. Pour 1/4 batter into funnel. Drizzle in hot oil. Turn. Drain on paper towel. Sprinkle with sugar.
Combine all ingredients; mix thoroughly. Shape firmly into loaf (8 x 4 x 2 1/2-inch); place in shallow baking pan. Bake at 350° for 1 1/2 hours. Makes 6 servings.
Sift and re-measure flour twice. Cream butter and sugar until smooth; beat in eggs. Stir in flour, salt and soda. Stir in chopped candies. Drop on foil-lined or greased cookie sheet. Bake for 10 to 12 minutes at 375°. Makes 10 dozen cookies.
Brown ground chuck and onion. Drain. Add remaining ingredients and simmer, stirring occasionally, for approximately 15 to 20 minutes.
Dissolve the Jell-O in the boiling water. Add 1 cup cold water. That is plenty of water as there is juice in the fruit. Mix all together and chill overnight.
Combine all ingredients and place in a baking dish. Bake at 350° for 1 hour or until not bloody when pressed with a fork. Pour tomato sauce over the top after draining grease off and bake for 10 minutes.
Cream sugar with corn meal, flour, butter, nutmeg, salt and vanilla; add eggs and milk. Set aside for 1 hour; pour into pie shell and bake at 350° for 1 hour.
Bake potatoes. Split one side and scoop out. To potato pulp scooped out, add butter, a little cream, salt and pepper. Then beat lightly. Refill potato shells with this mixture. Sprinkle cheese, butter and bacon bits on top. Other items may be added to taste. Serve hot.
Mix all ingredients, except milk, and spread in a 9 x 13-inch buttered baking dish. Then pour in milk over all. Refrigerate overnight. Bake at 350° for 45 minutes for 1 hour.
Mix together flour, shortening, salt and soda. Mix together water, vinegar and egg. Combine both mixes. Bake at 425° for 15 minutes.
Simmer the scallops and shrimp in the wine for 10 minutes. Add the 1/2 cup butter. When melted, drain and save liquid. Add the clams, crabmeat or lobster, parsley and seafood seasoning. Mix all fish, mushrooms and seasonings together.
Chop onions. Cube potatoes. Slice mushrooms. Put all ingredients in deep pot. Add enough water to cover. Bring to boil. Reduce heat and simmer 1 hour, covered.
Toss lettuce and onions. Crumble in blue cheese. Chop apples into bite sized pieces and add to salad. Crush bagel chips in your hand to make bite sized pieces, add to salad immediately before serving to preserve freshness.
Mix all dry ingredients together. Now add salad dressing, water and vanilla. Mix well until batter is smooth. Pour into greased and floured pan (2 round pans or 1 sheet cake pan). Bake at 350° until done, about 30 to 35 minutes or until cake springs back when touched. Let cool and frost with your favorite frosting.
Preheat oven to 350°. Place squash and onion in a medium saucepan; cover with water. Add 1 tablespoon salt. Bring to a boil over high heat. Reduce heat; simmer until vegetables are tender, about 20 minutes.
Sift flour, baking powder, salt and cinnamon together. Beat eggs with milk; gradually add flour mixture, beating until smooth. Pour 1/3 to 1/2 cup batter into wide-spout funnel, holding spout closed with fingers. Allow batter to flow through funnel into hot shortening, moving funnel to form coil patterns. Drain on absorbent paper; sprinkle with confectioners sugar and serve warm. Makes 6 to 9 funnel cakes.
Dissolve jello in water, add frozen strawberries, and melt. Add pineapple and bananas. Put 1/2 of mixture in a 9 x 9 inch pan. Put it in the fridge for 45 minutes or until set. Spread on sour cream; add the rest of the mixture on top. Chill until set.
Boil squash and onion in salted water until tender. Drain and mash with a fork. Add cheese and margarine while squash is hot. Add egg and milk. Mix thoroughly. Stir in cracker crumbs; season with pepper. Put in shallow pan, greased lightly with margarine, and bake at 350° until brown, about 20 minutes.
Mix sugar and mayonnaise in a small skillet. Add vinegar and cook over medium heat until it bubbles a bit. If you'd like, add a tablespoon of celery seed to mixture before cooking. Add sauce to cabbage, carrot and onion.
Melt margarine in saucepan. Add melted margarine to flour and nuts. Mix well. Pat into a 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Combine bouillon, water, celery and onions; simmer for 20 minutes with lid on. Add frozen vegetables, carrots and potatoes. Cook 30 minutes more. Stir in soup and Velveeta. Stir until cheese melts. Leftover soup is very good on baked potato.
Grease 9 x 13-inch pan. Cover bottom with chicken breasts. Cover with slices of Swiss cheese. Smooth can of soup over top of the cheese. Sprinkle stuffing over the soup. Drizzle butter or margarine on top. Bake at 350° for about 1 hour.
Melt oleo in a 13 x 9-inch pan. Mix Parmesan cheese, flour and seasoned salt in bag. Shake potatoes (a few at a time). Put in pan with melted oleo. Bake in 375° oven for 1 hour.
Mix all and let stand 2 days in the refrigerator. Before baking, make into about 6 tight rolls wrapped in foil. Bake in pan so sausage can drain as they cook. Bake 90 minutes at 350°. Will keep weeks stored in the refrigerator.
More celery, onions and potatoes may be used. Put meat and vegetables in casserole. Do not brown meat. Blend 2 teaspoons salt, 1 tablespoon sugar and 3 tablespoons Minute tapioca. Sprinkle over meat and add 1 cup tomato juice. Cover and bake for 4 hours at 250°. Add 1 cup water. Use more tapioca to thicken, if necessary. Do not peek!
Cream the sugar, shortening and butter together. Add eggs one at a time. Alternate flour and cola. Add flavoring last. Bake at 350° for 45 minutes. Cake is done when toothpick comes out clean.
Cook macaroni as directed on package. Drain. Heat tomatoes in large saucepan. (Can substitute jar spaghetti sauce instead of plain tomatoes.) Season tomatoes with salt, pepper, basil, oregano or Italian seasoning. Cut hot dogs into 1/2-inch rounds. Add to tomato sauce, heat thoroughly for 10 minutes. Add macaroni. Heat and stir 5 more minutes.
Combine last 4 ingredients. Pour mixture over vegetables and allow to sit 20 minutes. Put in plastic container and freeze.
Heat oil (1 inch) to 375°. Mix all ingredients together. Drop by spoonfuls into hot oil. Fry until brown, about 2 minutes. Makes 2 dozen.
Mix fruit. Mix orange juice, lemon juice, honey and liquid from lite chunks and pour over fruits. Add nuts. Stir gently and chill.
Stew chicken until; skin, bone and cut into small pieces. Place in greased baking dish. Sprinkle celery seed and onion over top. Combine soup with 1/2 cup broth; spread over chicken. Combine stuffing mix with remaining broth; spread over chicken. Cover with foil. Bake at 375° for 30 minutes. Remove foil and bake 30 minutes more.
Fry meat and onions in pan until meat browns. Add remaining ingredients. Bake uncovered at 400° for 30 minutes. May be prepared ahead of time and frozen.
Blend together all ingredients with the exception of mixed greens. Chill. Just before serving, pour over crisp mixed greens. Toss. May add croutons, tomato or avocado.
Grease and flour an 8 x 4-inch baking pan. Place the sugar, water, raisins, oil, cinnamon, nutmeg and cloves in a heavy bottomed saucepan. Mix and bring to a boil. Cook gently for 5 minutes. Remove from heat and let cool until comfortably warm to finger. Sift together flour, baking soda and salt. Add to cooled sugar mixture, blending well. Fold in nuts; spread evenly in baking pan and bake for 1 hour or until a cake tester comes out clean. Let cool in pan for 10 minutes. Turn onto a rack to cool completely. On special occasions, add cut up candied fruit (pineapple, red cherries). Yield: 1 loaf.
Saute celery, onion and pepper in butter. Mix soups and broth. Stir all ingredients together and bake in a shallow baking dish at 350° for 1 hour.
Pound each chicken breast with meat tenderizer several times on each side until somewhat flat. Mix bread crumbs, Parmesan cheese, garlic salt and parsley flakes in bowl. Dip each breast in mixture and saute in frying pan, using 4 to 6 tablespoons of butter. Cook for approximately 40 to 45 minutes or until chicken is thoroughly cooked. Remove when brown. Add 2 tablespoons more of butter to pan as well as mushrooms and wine. Cook until sauce thickens, then add chicken. Simmer 5 minutes, then serve.
Heat sugar and milk in large heavy pan just to boiling. Blend in blender the eggs, cornstarch, flavoring and pinch of salt. Beat into milk mixture with large spoon and refrigerate.
Preheat oven to 375°. Grate and squeeze the rind and juice from the orange and lemon and keep separate (lemon is used for the icing). Cream sugar and butter. Add orange juice, orange rind, and egg yolk. Mix. Stir in baking soda into the sour cream. Add to mixture. Combine flour, salt, and baking powder and add to mixture. Beat the egg white and fold in last. Drop by teaspoonfuls onto greased cookie sheet.
Preheat oven to 350°. In large bowl, mix ground beef, rice, onion, bell pepper, salt, thyme and egg. Add 1/2 can tomato sauce. Blend and shape into loaf. Place into shallow pan. Bake 1 hour; pour off fat.
In large bowl, cut up broccoli heads being careful not to include any stems. Add raisins and sunflower seeds. Crumble bacon into bowl. Add onion and stir. In separate bowl, combine sugar, vinegar, and mayonnaise. Stir well. Pour over ingredients in large mixing bowl. Stir to coat. Refrigerate 2 to 3 hours before serving.
First you get the seeds out. Then pour some sugar in a bowl. Then warm some butter up. Then we took the butter out of the microwave. Then we put butter in the bowl, and water and some cornbread stuff, and some milk. Then stir it all up together and pour it into the pan. Then let it set for a while. Then put the cherries in a pot on the stove. Let them boil for a while. Then we put the cherries in the pan and stick them in the oven. Cook for 14 hours at 5 degrees.
Mix together all ingredients. Refrigerate ingredients. Do not put ingredients in bread until ready to serve.
Blend flour and oil mixture with yeast. Add buttermilk. Mix and chill in fridge. Roll out (thicker than usual). Bake at 450° for 15 to 20 minutes. This will keep in fridge up to 2 weeks. Chill at least 1 1/2 hours or overnight. Use tightly covered Tupperware container.
Mix together margarine and hot water. Beat and add brown sugar, vanilla and eggs. Add flour, baking powder, baking soda and salt. Add nuts and zucchini. Grease and flour 9 x 13-inch (or 2 smaller pans for less height). Spread batter over pan. Bake at 350° for 30 to 35 minutes.
Wash cabbage well and chop up into small pieces. Place into large pot with bacon and about 1 tablespoon sugar. Cover with enough water to cook well. Serve with fresh onion and corn bread. Yield: 8 servings.
Mix and beat 3 minutes. Bake in 3 layers at 350°.
Stir sugar and sour cream in a 4-quart saucepan. Cook until candy thermometer reaches 234° (soft ball stage). Stir in nuts and vanilla. Continue to stir until creamy. Turn out quickly on a greased baking sheet and separate pieces. When cooled, candy should become crisp.
Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add freshly ground pepper over the top. Cover and cook on low for 22 hours.