HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef in oil. Stir in onions, 1/2 cup water, brown sugar, vinegar, Worcestershire sauce and tomato sauce. Cover and cook 1 1/2 hours. Blend cold water and cornstarch. Use to thicken as desired. Serve over rice.
Cut each biscuit into 4 pieces. Roll in sugar and cinnamon mix. Drop into a Bundt pan. In a small saucepan, melt brown sugar and butter. Pour over biscuits in the Bundt pan. Sprinkle nuts over biscuits. Put pan in cold oven. Turn on to 350° and bake 25 to 35 minutes. Turn out of pan to serve. Good for breakfast.
Scald milk with small piece of butter added. Cool. Add rest of ingredients. Pour into baking dish and cook in pan of hot water. Bake in 350° oven until knife inserted in center comes out dry.
Mix Crisco, sugar, salt and boiling water. Dissolve yeast in 3/4 cup lukewarm water. When shortening mixture is cooled to lukewarm, add dissolved yeast, beaten eggs and flour. Beat with mixer on medium speed for 1 minute. Place in greased bowl in refrigerator. Leave overnight or until thoroughly chilled. Knead very little using as little flour as possible. Roll, cut and dip in melted margarine. Let rise and bake in 400° oven for 12 minutes. Can be frozen.
Melt oleo over low heat. Add flour and salt. Allow to cook a minute. Remove pan from heat. Slowly add, stirring constantly, milk. Return to heat; cook until slightly thickened. Add cheese. Cook over low heat until thick. Serve over toast.
Mix ingredients together. Roll into balls about 1 1/2 inch thick. Bake at 350° for 20 minutes, until golden brown.
Preheat oven to 375°. Combine Crisco and sugar, beat at medium speed until blended. Beat in egg. Blend in molasses. Combine flour, soda, ginger and cinnamon. Add to mixture. Drop round teaspoonful of dough in a dish of sugar. Roll. Place on a baking sheet. Bake at 375° for 10 minutes.
Saute onions, peppers and rice (brown) in skillet in oil. In oblong baking dish, pour rice mixture in bottom, arrange chicken on top of rice. Mix in separate bowl the water and cream of chicken soup. Whisk until creamy. Pour over chicken and rice. Add salt. Bake during Sunday School on low (225°) for 2 hours. Perfect meal, ready to eat! Bake, uncovered, or cook at 350° for 1 hour.
Usually I boil skinned chicken pieces for about 2 hours to obtain broth. Then add other ingredients and you can also add any leftover vegetables like corn, okra, green beans, pinto beans. Bring broth to boil and then simmer for about 1 hour more.
Mix together the first 4 ingredients. Pour the melted bark over until it's coated well. Drop by tablespoons on wax paper. Makes approximately 50.
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness. Press lemon pepper seasoning evenly on both sides of chicken. In large frypan, place oil and heat to medium temperature. Add chicken and cook, turning once, about 7 minutes, or until fork can be inserted in chicken with ease. Remove chicken to warm serving platter; keep warm. In medium bowl, mix together the vinegar, broth and garlic; add to frypan. Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy. Add butter; stir to melt. Place chicken on serving dish; spoon sauce over chicken. Garnish with parsley sprigs and cherry tomatoes. Makes 4 servings.
Cut tomatoes into cubes. Cut peppers and onions into strips. Mix all vegetables and spices together, adding more amounts to taste. Vegetables may be cooked in aluminum foil on the grill or a glass pan baked in oven. If on the grill, place all contents in the foil (make foil large enough and close corners and top of foil to keep in heat). Periodically stir the vegetables, and cook approximately 20 minutes or until vegetables are soft. Serve in a covered dish. Serves 4.
Mix together. Knead dough, roll out and cut with cookie cutters. If hanger is desired, make sure to poke hole in top. Place in warm oven for 6 hours or overnight.
Pack cabbage in jars. Add sugar and salt to each jar. Cover cabbage with boiling water. Seal. Tops will come unsealed but will seal again.
Drain pineapple tidbits and mandarin orange sections. In large bowl, combine cottage cheese, Cool Whip and dry Jell-O mix. Fold in pineapple and orange sections. Chill overnight in refrigerator to blend flavors.
Saute lobster, crab flakes and shrimp in 2 tablespoons butter with dash of paprika for a few minutes. Add 1 tablespoon wine and toss over fire for a few minutes, then add 3/4 cup cream and bring to a boil. Blend together beaten egg yolks and 1/4 cup cream and add to fish in the pan, stirring constantly, until thick. Do not allow to boil. Stir 1 tablespoon lemon juice, 2 tablespoons butter, salt and pepper into mixture and serve on toast, puff or in a chafing dish.
Cook beef with onion; add tomatoes, enchilada sauce, cumin, salt and pepper. Bring to boil; reduce heat, cover and simmer for 5 minutes. Pour 1/2 meat sauce into casserole dish. Spread tortillas with cream cheese. Layer 4 tortillas on top of sauce. Sprinkle with green chilies. Sprinkle with some of the Jack cheese. Repeat layers. Bake, uncovered, at 350° for 15 minutes. Sprinkle top with Jack cheese. Bake 10 to 15 minutes more.
Dissolve yeast in water. Add half of the flour (3 1/4 cups), sugar, salt and shortening. Blend at low speed with mixer, then beat 2 minutes at medium speed. Mix in remaining flour by hand. Cover and let rise until doubled (about 45 minutes). Stir batter, beating hard about 30 seconds. Spread in 2 greased loaf pans. Let rise about 20 minutes or until doubled. Bake at 325° for 40 to 50 minutes.
Take pan you are going to make rolls in and mix the sugar, shortening, salt and scalded milk. In small bowl, put the yeast cake and lukewarm milk or water; let melt. When lukewarm, put yeast and eggs; beat well in the pan. Stir until it is ready to sift flour. I usually sift 6 cups of flour. Beat 1 cup at a time until ready to knead. Knead, put in pan and grease top. Let rise 1 hour. Make into rolls. Bake at 425° for 15 minutes, or until brown.
Combine dry ingredients in large mixing bowl. Cut in shortening. Add just enough hot water to make a wet dough (not too light and not too stiff). Shape dough into small meat ball size rolls. On a floured surface, roll the balls very thin (about 1/8-inch thick). Cook on hot skillet, brushed with vegetable oil, turning to brown both sides.
Melt butter in cast-iron skillet. Mix rest of ingredients; pour into skillet. Bake for 15 minutes at 425°. Top with your favorite preserves and syrup.
Boil chicken breasts whole for 20 minutes. Cool; cut into pieces. Mix all ingredients, except stuffing and butter. Spread mixture into a greased 9 x 12-inch baking dish. Mix butter and stuffing; spread evenly over chicken mixture. Bake at 375° for 45 minutes.
Mix in order given. Pour into a greased loaf pan. Let stand 20 minutes. Bake at 350° for 1 1/2 hours. Cool 10 minutes. Remove to rack. Makes 1 loaf.
Brown ground beef. Place potatoes in bottom of casserole dish. Add onion, beans, rice, celery and ground beef. Cover with tomato soup. Cover and bake at 350° about 1 hour.
Cream together oleo, eggs, white sugar, brown sugar, baking soda and vanilla. Add remaining ingredients. Bake at 375° for 8 to 10 minutes.
Butter a baking dish. Layer potatoes, onion, peppers and ham, ending with a layer of potatoes. Beat egg with milk and season to taste. Add to casserole. Dot with butter. Bake 1 to 1 1/2 hours at 350°. Sprinkle with cheese and place under broiler until brown. Serves 4 to 6.
Mix evaporated milk, sugar, butter and salt in a saucepan and bring to boiling. Stir and boil for 7 minutes. Combine all remaining ingredients in a large bowl; mix well. Pour boiling evaporated milk mixture over all. Beat until fudge is creamy. Pour into buttered 9 x 9-inch square pan to cool. Cut into squares when cold. Makes 30 squares.
Microwave rhubarb for 6 to 8 minutes with cover on. Stir. Add jello and stir until dissolved. Cool completely. Combine milk and pudding in mixing bowl. Beat with mixer (hand one OK) for 2 minutes on low speed. Fold in rhubarb mix. Spoon in crust. Cover; refrigerate until firm.
Combine Minute rice, cooked meat, tomatoes, chopped onion, water, salt and pepper. Cut green peppers lengthwise. Fill with rice mixture. Place in skillet with tomatoes around the peppers (I use 1 quart tomatoes, 1 cup in filling and the remainder in skillet). Cover and cook 20 minutes or until peppers are tender. Serves 4.
Cook rice and broccoli. Warm soup with cheese to melt; mix with rice and broccoli. Place in buttered baking dish; cover with bread crumbs and a little melted oleo. Bake at 350° for 30 minutes.
Brown ground beef with onion and garlic. Drain. Add remaining ingredients except kidney beans. Cover and simmer 1 hour. Add kidney beans and cook until boiling. Follow same procedure with crock-pot combining all ingredients, cook on high 5 or 6 hours or low 10 to 12 hours.
Gradually add mayonnaise to cream cheese, mixing until well blended. Add drained fruit and food coloring. Fold in marshmallows and whipped cream. Pour into a 9 x 5 x 3-inch loaf pan and freeze until firm.
In a mixing bowl, cream butter and confectioners sugar until light and fluffy. Beat in lemon juice. Combine the flour and cornstarch; gradually add to the creamed mixture. Shape into two 8-inch rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap & cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.
Melt butter and sugar. Add egg. Add flour, nuts and vanilla. Put in a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Mix all ingredients together, except herb stuffing. Place in casserole and cover with herb stuffing. Dot with margarine. Bake at 375° for 30 to 45 minutes, until bubbly and slightly brown. Serves 10 to 12.
Combine ingredients. Mix thoroughly. Pour into 9-inch pastry lined pie pan. Bake at 400° for about 40 minutes or until a knife comes out clean.
Use large outside leaves of cabbage. Place in boiling water 5 minutes to soften. Combine meat, rice, egg, salt, pepper and half the raisins. Put a generous amount on each leaf; fold in sides. Roll up and fasten with wooden picks. Shred the heart of cabbage. Line bottom of heavy kettle with shredded cabbage. Put stuffed cabbage on top. Add remaining shredded cabbage, onion, raisins, lemon juice, sugar, tomatoes and water. Simmer gently for 2 1/2 to 3 hours.
Arrange potatoes in buttered baking dish. Combine remaining ingredients in a saucepan and stir over low heat until cheese is melted. Pour over potatoes. Bake at 300° for 1 1/2 hours.
Mix all ingredients together; pour into a casserole dish. Bake at 350 degrees until golden brown.
Cream sugar and butter, add egg yolks one at a time, beat after each. Sift dry ingredients and add to mixture alternately with milk. Beat egg whites until stiff. Add to mixture. Add extract and lemon peel.
Cut ribs into manageable portions. Place olive oil in hot pan. Saute green onions and garlic.
Mix lightly with hands and put into loaf pan. Bake at 375° for 50 minutes.
Mix soups, mayonnaise and water in a bowl. Add green pepper, onion, almonds and celery. Mix well. Cut chicken breasts into small pieces and add to mixture. Mash hard-boiled eggs up and add this to mixture. Mix well and put into large casserole dish. Crush potato chips in bag and add these to the top of the casserole. Bake for 45 minutes to 1 hour at 350°.
Cream butter in a large mixing bowl. Gradually add sugar, beating well. Add honey; beat well. Add eggs, one at a time, beating well after each addition. Combine 3 cups flour, baking powder, salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves and 1/8 teaspoon ginger; add to creamed mixture alternately with water, beginning and ending with flour mixture. Beat well after each addition.
Prepare pie crust according to recipe or package directions. In a large bowl, toss apples with sugar, 2 tablespoons flour, lemon juice and seasonings until well coated. Spoon into pie shell. In small bowl, combine 1/2 cup flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Sprinkle evenly over apples. Place pie in large brown, heavy-duty paper bag. Fold open end over twice. Seal with large paper clips. Preheat oven to 400°. Bake 45 to 50 minutes or until topping is golden brown.
Mix hamburger, bread crumbs, salt, pepper and egg; shape into 4 patties. Cook patties over medium heat, turning occasionally, until brown, about 10 minutes; drain. Add onion, broth and mushrooms. Heat to boiling; reduce heat. Cover and simmer until beef is done. Remove patties; keep warm.
Mix all; top with crushed cereal. Spray oil in a 9 x 13-inch pan. Bake at 350° for 40 minutes.
Wash and drain ginger. Grind ginger in a meat grinder. Pour water over ginger. Steep overnight. Strain through a clean, grease-free cheesecloth. Add sugar and lime juice. Pour into sterile bottles. Serve chilled or pour over ice. Makes approximately 2 quarts.
Spray a 9 x 13 pan with nonstick cooking spray. Spread the dry, uncooked rice in the pan. Cover with chicken parts. Pour the mushroom soup over chicken, then the can of water. Sprinkle with the onion soup mix. Bake at 325° for 1 hour. You may add sauteed mushrooms and/or onions with the chicken if you wish.
In a medium skillet, heat the oil. Saute the garlic for 1 to 2 minutes. Add red, yellow and green peppers. Saute 2 minutes. Add wine and seafood; saute for 2 to 3 minutes.
Mix ingredients together. Pour in a casserole. Cover with crushed potato chips. Bake for 1 hour in a 350° oven.
Cream margarine. Add sugar gradually. Add egg and mix thoroughly. Add mashed bananas. Add buttermilk and soda mixture alternately with flour into the mixture. Bake in a 325° oven for 40 to 50 minutes in a greased and floured loaf pan.
Heat oil in iron skillet. Add all other ingredients and cook on high until beans are glazed. Turn down heat and simmer 10 minutes.
Mix oleo, sugar, cocoa and milk. Bring to rolling boil and boil 1 minute. Stir in oats, peanut butter, vanilla and nuts. Drop on wax paper with teaspoon.
Combine sugar, cornstarch and salt in small saucepan. Gradually stir in hot water. Stir and cook 3 - 4 minutes or until sauce is thickened. Add remaining ingredients. Heat only until hot. Serves 12.
Melt butter. Add vegetables and saute on low. Stir in flour and cornstarch and cook until thick. Gradually add milk and chicken broth, stirring with whisk. Add soda and cheese. Stir until cheese is melted on medium heat. Add seasonings and cook on low heat for 10 minutes. Top with paprika.
In a large skillet, cook bacon until crisp. Drain well, reserving drippings in skillet. Crumble bacon and set aside. Cook onion in drippings until tender, but not brown. Remove onion from skillet with slotted spoon and drain well. In a medium bowl, combine catsup, horseradish, mustard, onion and bacon. Add beef and mix well. Shape into six 3/4-inch patties. Grill to desired doneness. Serve on lettuce-lined buns.
Beat together sugar, oleo, egg and milk. Sift flour, baking powder and salt. Add to mix and beat until well mixed (will be thin). Prepare two 8-inch cake pans (grease and wax paper). Spread mixture evenly into pans. Bake at 350° for 25 to 35 minutes. Cool 5 minutes. Remove from pans. Brush with melted oleo. Shake powdered sugar and cinnamon on top.
Drain the first 4 fruits. (Reserve 1/2 cup of juice from one of the fruits.) Arrange fruits in a 9 x 13-inch glass casserole dish. Lay contents of 2 boxes of strawberries in center of fruits, butt side by side. Sprinkle fruit with 1 cup brown sugar. Add juice and rum. Let stand for 1 hour. Bake in a 350° oven for 35 minutes. Serve warm topped with sour cream. Serves 6.
Preheat oven to 425°. Cook onion in melted butter in skillet. Brown meat; add spices and tomatoes. Cook 3 minutes. Spoon cooked macaroni into baking dish. Spoon meat mixture over the macaroni, together with tomato sauce and cheese. Sprinkle with grated cheese and bake 30 minutes.
Combine all ingredients and pack into greased loaf pan. Bake at 350° for 1 hour.
In a shallow dish, beat together eggs, milk, sugar, vanilla and cinnamon until well blended. Heat a buttered skillet (1 tablespoon butter) over medium heat until just hot enough to sizzle a drop of water. One slice at a time, drop bread in egg mixture. Place bread in hot pan. Cook on both sides about 4 minutes on each side or until brown and no eggs remain.
In medium saucepan, mix sugar and cocoa. Add milk and butter. Over medium heat, bring to a boil and boil for 1 minute. Remove from heat and stir in rest of ingredients. Drop on waxed paper. Yields 3 dozen cookies.
Put flank steak in Tupperware after grain is scored. Put the rest of the ingredients over steak. Turn a couple of times. Marinate overnight. Broil a few minutes on each side.
Combine beef, onion, celery and pepper in skillet and cook until meat is light brown. Add 2 cans green beans or English peas (if desired) and can of cream of tomato soup. Simmer 5 minutes. Salt and pepper as desired. Pour into lightly greased casserole; top with mounds of cream potatoes. Bake at 350° for 30 minutes.
Cook sliced zucchini in salted boiling water for 5 minutes. Drain. Add grated carrots. Mix in sour cream and season. Prepare stuffing according to directions. In a well-buttered casserole, cover bottom and sides with moist stuffing. Add filling and cover top with stuffing. Bake at 350° until filling bubbles.
Mix first 3 and let boil 5 minutes. Remove from heat. Add 2 cups of cold water. Mix; put in refrigerator until begins to jell good. Add 2 cups shredded cheese and 1 (8 ounce) carton of Cool Whip. Mix well and put back in refrigerator to jell.
In large pot, brown meat, onion and garlic. Drain excess fat. Add soups, one at a time (no water or milk). Cook on low heat for 45 minutes, or until bubbly. Stir occasionally to keep from sticking. Serve over Chinese noodles, egg noodles, or rice.
In mixer bowl, slightly beat eggs; add sugar, corn syrup, butter, salt and vanilla. Blend well. Add pecans and pour into pastry shell. Bake in 400° oven for 10 minutes. Decrease temperature to 350° and bake 30 to 35 minutes.
Cut Twinkies lengthwise in half; place cut side down in large 13 x 2-inch pan, Pyrex or Tupperware. Mix the cream cheese, Cool Whip and powdered sugar; spread over Twinkies. Combine glaze and strawberries; spread over top. Cool. Keep in refrigerator until ready to serve.
Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients and add to creamed mixture alternately with bananas. Stir in nuts. Bake in 9 x 5 x 3-inch loaf pan at 350° for 45 to 50 minutes.
Empty can of peaches in baking dish. Sprinkle entire cake mix on top of peaches. Do not mix or stir! Pour melted butter evenly on top. Bake at 350° for 30 minutes. Serve warm or cool.
Brown steak in hot oil in a Dutch oven. Add flour; cook 1 minute, stirring constantly. Add water and remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 30 minutes, or until meat is tender. Yields about 4 cups.
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in salt, mustard, pepper, mayo, cheese and parsley or horseradish. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate no longer than 24 hours. Each egg half can be garnished with cooked shrimp, rolled anchovy fillet or sliced pimento-stuffed olive before serving.
Pour boiling water over other ingredients and mix. Add salt and pepper to taste. Heat it in the oven.
Heat oven to 375°. Combine peanut butter, butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg, beat; just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 7 to 10 minutes, cool 3 minutes. Makes 3 dozen.
Cream shortening with sugar. Add eggs and beat well. Add flour with baking powder and salt. Add 1 cup of milk and vanilla. Add pecans. Drop by spoonful and bake at 350° for 15 minutes or until done.
Combine all ingredients; mix well. Drop by spoonfuls into 1/2-inch hot oil in skillet. Fry until brown. (Fry amount needed to serve and refrigerate the rest.) Will keep 3 or 4 days.
Heat oven to 350°. Reserve 1 cup of the tomato sauce. Mix remaining sauce, the ground beef, rice, chilies, salt, garlic salt and oregano. Shape into 6 patties (1/2-inch thick). Place in ungreased baking pan (13 x 9 x 2-inches). Bake, uncovered, 15 minutes. Remove patties from oven; drain. Dissolve instant bouillon in boiling water; stir in reserved tomato sauce. Pour tomato sauce mixture over patties. Cover and bake 35 minutes. Spoon tomato sauce over patties; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes. Makes 6 servings.
Cook bacon, onion and hamburger in a pan on stove, stirring to break up meat until brown. Drain. Place in crock-pot. Add beans, salt and pepper and mix well. Combine remaining ingredients in small bowl; mix well and add to meat mixture. Mix until blended. Cook on low for 6 to 8 hours.
Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle. Cover and simmer 2 hours. Cut meat from bones in large cubes; strain broth and skim off excess fat. Add meat and vegetables; cover and simmer 1 hour. Serves 8.
Boil franks for 15 minutes. Dry with paper towel. Mix dry ingredients together. Add egg and milk and beat until smooth. Dip franks in batter and fry until golden brown. Drain on paper towel.
Drain fruit, measuring syrup. Add water to syrup to make 3 c.	Combine pudding mix, sugar and 1/4 c. water in saucepan. Blend in egg yolks and measured liquid. Cook and stir over medium heat until mixture just comes to a boil. Remove from heat. Stir in butter, add fruit. Chill. Spoon into individual dessert dishes. Makes about 4 1/2 c. or 8 or 9 servings.
Beat cream cheese with mixer until well creamed. Beat in sugar, eggs and vanilla. Beat until fluffy, about 3 to 5 minutes. Put 1 vanilla wafer in bottom of regular-sized muffin cup (foil baking cups). Pour batter into cups, filling 3/4 full. Place on baking sheet. Bake at 350° for 25 to 30 minutes or until tops are slightly brown. Let stay in open oven for a while. Cool. Refrigerate. Top with pie filling. Makes 18.
Combine sugar and cornstarch. Add water slowly. Cook over medium heat beating constantly until it starts to boil. Add 3 beaten egg yolks and cook until thick. Remove from heat. Add lemon juice, lemon rind and butter. Cool. Pour in 8-inch pie crust. Make meringue and pour over pie filling. Bake until done.
Combine 1 cup bran and 1 cup hot water. Cream margarine and sugar. Beat eggs slightly. Combine all ingredients thoroughly and cover tightly in plastic container. Let stand a minimum of 12 hours before baking. Batter will keep in refrigerator for at least 6 weeks. Preheat oven to 400°. Bake in muffin tins for 18 minutes.
Combine all ingredients in casserole. Bake, uncovered, at 350° for 30 minutes. Serve with crackers.
In large pot, place the chicken with skin removed, add diced tomatoes, salt and pepper. Cover with water, bring to a boil, cook slowly until done. Remove chicken from liquid, de-bone and cut into pieces. Cook spaghetti in the liquid from the chicken; return chicken to pot. In skillet, melt margarine, saute the vegetables. Add mushrooms and olives. Add all this to chicken mixture and lastly, add grated cheese, stirring until cheese is melted.
Spray 9 x 13-inch pan with oil. Put broken nuts on bottom of pan. Put the 18 frozen buns on top of nuts. Mix together pudding, brown sugar and white sugar; put on top of rolls. Melt margarine; pour on top. Put Saran Wrap over pan and let set on counter top 8 hours or overnight. Bake 20 minutes at 350°.
Measure sugar, cornstarch and salt in saucepan. Add 1 cup water, stirring constantly. Bring to boiling point; boil gently 5 minutes to cook cornstarch. Cool slightly 10 minutes. Color to desired shade of red.