HumbleIntelligence/food-ner-1-Million huggingface dataset:
For gravy: Brown 1/2 pound meat mixture; add onion, pepper, garlic, celery, seasonings and chopped cabbage. Add 1/2 can tomato paste and cook until gravy comes back to grease.
In a bowl, beat together the cream cheese, orange juice, powdered sugar, almond extract and vanilla. Fold in whipped topping. Serve with fresh fruit slices.
Preheat oven to 350°. In medium bowl, combine first 8 ingredients and all but 1/2 cup of chili sauce until well blended. Place in loaf pan. Bake 40 to 45 minutes. To serve, spoon remaining chili sauce over top of loaf. Garnish with the cheese.
Mix all ingredients. Drop on greased cookie sheet 1 teaspoonful at a time 2 inches apart. Bake at 350° for 10 minutes. Let cool, then frost with white frosting (butter, confectioners sugar and milk). Sprinkle with round multicolored sprinkles.
In a tall glass, put about 2 scoops of ice cream. Pour ice cold Coca-Cola on top and eat with an ice tea spoon.
Heat oil in heavy kettle. Saute garlic and onions until golden. Remove. Mix flour, salt and pepper. Dredge meat in mixture and brown well in the same oil, adding more if needed. Return onion to pot. Add carrots, dill weed, wine and consomme. Cover tightly and simmer about 1 1/2 hours or until tender. Melt butter. Add mushrooms and saute 5 minutes. Add to meat. Mix gently and pour into large baking pan. Crown with biscuits and bake 15 to 20 minutes at 400° for 5 minutes. Before done, brush with butter and sprinkle with cheese.
Mix all ingredients together. Pour dressing over all. I rinse bottle with about 2 tablespoons vinegar; gives it more tang. Refrigerate overnight. Keeps well. Makes colorful Christmas salad.
Combine yogurt, mayonnaise and ginger. Cover and refrigerate. Cut asparagus into 1-inch strips. Cut oranges into 1/2-inch thick slices. Cut into quarters. Separate onion slices into rings. Combine with asparagus. Place lettuce on serving platter. Alternately arrange orange wedges and asparagus pieces on lettuce. Place beef strips in center. Sprinkle almonds over beef and then serve chilled dressing on the side. A Colombard wine may go well with this dish. Serves 4.
Sift dry ingredients. Add Wesson oil, then add one egg at a time. Mix well after each. Add carrots and pineapple. Mix well. Bake in layers at 375° for 25 to 30 minutes.
Bake cake as directed on box. Poke holes in cake while still hot with wooden spoon. Pour caramel ice cream topping on top of cake. When cake cools, spread with Cool Whip on top. Sprinkle crumbled candy bar on top of Cool Whip. Enjoy. Serves 12.
Mix together; add a little oil. Refrigerate at least 24 hours before serving. Keep refrigerated. Makes 8 one-half pints.
Dissolve gelatin in boiling water. Add frozen strawberries. Mix until berries are completely thawed. Add applesauce to gelatin mixture. Pour into mold.
Drain 1 quart jar of pickles. Slice pickles into a bowl. Add sugar and vinegar; stir. Let set out at room temperature for 4 hours. Put back into jars and refrigerate.
Beat butter and sugar until creamy, about 15 minutes. Add egg yolk, flavorings and almonds, beating until well blended. Remove from beater and gradually add sifted flour to make a soft dough.
Cut fish in large pieces and season well. Pour chopped ingredients over fish in large roasting pan.
In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 17 x 11 x 1-inch baking pan. Bake at 350° for 25 minutes, or until bars test done. Cool and frost. Makes 3 dozen.
Melt butter. Mix butter, sugar and syrup together. Beat eggs separate. Add eggs to sugar mixture. Stir, then add pecans. Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Prepare cookie sheet with melted butter, brown sugar and pecans. Mix 2 cups flour and yeast. Heat milk, sugar, margarine and salt until warm (be careful not to kill yeast). Add flour mixture and eggs. Beat together. Stir in enough flour to make soft dough. Turn onto board and knead in more flour to make a soft dough. Place in a greased bowl. Let rise until doubled. Punch down. Let rise again. Punch down and divide in half. Roll on board about 2 feet long and 6 to 8-inches wide. Pour melted butter. Sprinkle with cinnamon and sugar. (Raisins, if desired.) Roll up and slice. Place in prepared pan. Let rise. Place 1 tablespoon water between rolls. Bake at 375° for 18 to 20 minutes.
Mix all ingredients. Roll out and cut into dog biscuits; pick your own shapes. Bake at 300° for 1 hour. Turn off oven and let set overnight. Store in airtight container.
Grease 2 layer pans or 1 large oblong pan. Flour pans. Sift together dry ingredients into large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in oven at 350° for 30 minutes. Remove and cool.
Season the inside of the cavity of the dressed duck with salt and pepper. Fill the cavity with a mixture of celery, onions, apples and potatoes, seasoned with salt and pepper. (This helps absorb some of the wild game flavor.) Rub the outside surface of the duck with a cut onion and bacon fat. Place on a rack with breast down in a roaster with tight fitting lid. Cook for one hour at 300°. After the first hour, turn the bird with breast up and cook until tender. Remove the cooked vegetables from the cavity (I discard these, they are too strong in flavor). Stuff the bird with one of the following: a highly seasoned bread dressing, cooked wild rice or sauerkraut. Brush the outside surface of the duck with butter and put into shallow pan. Return to oven at 350° to brown.
In pan, cook onion and green pepper in butter until soft. Stir in remaining ingredients, mixing well. Bring to a boil. Cover and allow to simmer for 5 to 10 minutes. (If you're using uncooked shrimp, cook 10 to 15 minutes.) Stir occasionally. Serve over rice. Serves 4 to 6.
Cut up broccoli in fine pieces and combine with onions and raisins. Refrigerate. Mix together mayonnaise, vinegar and sugar. One and half hours before serving, add dressing and bacon. Serves 8.
Beat together eggs, sugar, margarine and water until fluffy. Add rest of ingredients except chocolate chips. Blend well and then add chips. Bake at 325° for 60 to 70 minutes, or until done. Makes 2 loaves. Note: For a change, try substituting apple or carrot for zucchini, or mix a combination of the two together. All combinations turn out well.
Cream the butter. Add sugar, vanilla and flour. Fold in nuts. Batter will be stiff. Form 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes, or until golden brown. Immediately roll in confectioners sugar. Cool and repeat confectioners sugar process.
Whip the first 4 items. Blend together well. Slice angel food cake. Put a small layer of cream cheese mixture on bottom of bowl. Place a layer of cake, then a layer of cream cheese mixture. Top with strawberry pie filling or any other kind of desired pie filling. Refrigerate until serving.
Chop pastrami into small pieces (1/4-inch). Add pastrami to bowl with onion, garlic salt and Worcestershire sauce. Mix all ingredients. Add cream cheese; mix all until well blended. Shape into a ball and refrigerate until ready to serve with your favorite crackers. Serves 12.
Sift flour, baking powder and salt together. Beat eggs and sugar. Add dry ingredients alternately with milk. Set 10 minutes. Bake in greased loaf pan for 1 hour at 350°.
Cream the margarine and add other ingredients in order given. Roll on floured board to desired thickness and cut into desired shapes. Bake in a 350° oven for approximately 8 minutes.
Mix together and put in crockpot on low all day or bake at 375° for 1 hour. Can add bacon or ham.
Blend all ingredients in blender until smooth. Chill and serve. Serves 8.
Stir boiling water into gelatins in a large bowl 3 minutes or until completely dissolved. (Do not add cold water.) Pour into a 13 x 9-inch pan. Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into Halloween or creature shapes with cookie cutters all the way through gelatin. Lift from pan. Makes 24 pieces.
Place sugar over yeast; use enough water or milk to dissolve. Add milk and egg. Add flour, shortening and salt. Mix well. Let rise 2 hours. Roll out and let rise for 1 hour. Bake in well-greased loaf pan in 400° oven for 25 minutes.
Heat beets in juice and add cloves and pineapple; let simmer. Stir cornstarch in the reserved juice and add to the simmering beets. Cook until thickens. Add sugar, if desired. Makes about 6 servings.
Combine the first 5 ingredients. Stir in enough mayonnaise to make it as moist as you like. Serve on lettuce. You can also use tuna.
Go to closest market in your neighborhood. Find the section with cookie dough in it. Take 1 package and rush home with it. Slice and place on ungreased cookie sheet. Bake at temperature designated on package. Cool and munch away.
Mix together and pour into greased 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Preheat frying pan to 420°. Fold in 2 strips of bacon. Add 2 eggs; don't break yolk and do not mix with bacon. After eggs are half cooked, break into little pieces. Add precooked rice. Don't mix with eggs and bacon. Add cut up green onions on rice and 3 to 4 tablespoons oil. Sprinkle soy sauce on top of rice. Mix bacon and eggs with rice. Push to back of pan. Add precooked chicken to the front of pan and saute. Mix it all together.
Melt together chocolate chips, peanut butter and butter. Pour Chex into a large bowl. Drizzle chocolate mixture over Chex and stir until coated. Put 2 cups 10x sugar in a trash bag. Pour coated Chex in bag and shake, shake, shake! Keeps well.
Preheat oven to 400°. Blend both packages of mix together in bowl. Add eggs and milk (premixed) and beat by hand until well mixed. Pour into greased 9 x 13-inch pan. Bake for 20 to 25 minutes or until golden brown.
Cook broccoli. Blend soup, cheese and egg; add mayonnaise and milk. Stir into broccoli. Chill overnight. Melt butter. Mix with bread crumbs. Top casserole with bread crumbs. Bake at 375°, uncovered, for 35 minutes.
In a medium bowl, beat eggs. Stir in milk, salt and pepper; set aside. In a large skillet over medium heat, melt butter; pour in egg mixture. Cook, stirring occasionally, until eggs are set but still moist. Remove from heat to cool. Stir in sour cream. Spread evenly into buttered 2-quart shallow baking dish (12 x 7-inch). Top with bacon and cheese. Cover with foil and refrigerate overnight. Preheat oven to 300°. Uncover eggs; bake 15 to 20 minutes or until hot and cheese has melted. Refrigerate leftovers. Makes 8 to 10 servings.
Combine apples, cranberries and sugar in a 2 1/2-quart casserole. Mix together oatmeal, brown sugar, flour and pecan pieces. Sprinkle this topping over berry mixture. Dot with stick of margarine. Bake at 350°, covered, for 55 minutes. Uncover and bake 10 more minutes or until brown.
Drain salmon, discard skin and bones; save liquid. Crush fish, stir in eggs, fish liquid and potatoes or bread crumbs, blending well. Add seasonings and lemon juice, mixing well. Divide into 1/4 cup portions and shape into flat patties, about 1/2-inch thick. Heat shortening sizzling hot in heavy skillet. Lay in patties and brown on both sides to a rich golden color. Remove to a hot platter and garnish with parsley and lemon wedges, if desired. May be served with tartar or celery sauce. Makes 5 servings.
Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Remove from heat and beat in cream cheese and maple extract until smooth. Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency. Serve over blondies topped with vanilla ice cream. Should be enough sauce to generously top a 9 X 13 inch pan recipe.
Mix the first 7 ingredients well; pour into pie shell. Cook for 45 minutes at 350°.
Mix and bake for 20 minutes at 350° on a greased cookie sheet with 1 inch edge. Let cake cool in pan.
In a large bowl, mix flour, cornmeal, salt and baking powder. Add oil, egg and milk. Stir to mix all ingredients well. Pour into 9 x 13-inch oiled pan. Bake at 350° until golden brown. Best when served hot.
In large bowl, combine all ingredients except cheese. Spoon into greased 2-quart casserole. Bake, uncovered, at 400° for 15 minutes. Top with the cheese and bake 5 minutes longer. Yield: 6 to 8 servings. Can be prepared early in day and baked later.
Combine first 6 ingredients. Add mayonnaise and mix well. Spread 2 slices of bread with egg mixture. Top each with another slice of bread. Arrange tomato slices and lettuce on top of sandwich. Top with remaining bread. Cut each sandwich into quarters to serve, using wooden picks to hold layers together. Yield: 2 servings.
About 45 minutes before serving: In a large skillet over medium heat, stir 1/4 cup of water and all ingredients except chicken until well combined. Add chicken. Cook chicken 35 minutes, turning occasionally, until evenly browned and fork-tender. Makes 4 servings.
Preheat oven to 350°. Grease Bundt pan. Sprinkle inside bottom of Bundt pan with some of the pecans and chocolate chips. Mix the cake mix, pudding mix, eggs, sour cream, oil, water and vanilla. Bake in Bundt pan 1 hour or until tests done or sometimes sooner.
Brush chicken with salad oil. Arrange, skin side down, in a 12 x 8 x 2-inch glass baking dish. Cook in microwave oven 10 minutes, giving dish a quarter turn after 5 minutes. Combine soup, onion, orange juice and ginger. Turn chicken, skin side up, pour soup mixture over chicken. Cover with aluminum foil. Put in oven on 350° for 30 minutes. Stir sauce after the first 15 minutes. Makes 4 servings.
Pour water over oats and margarine; let stand 15 minutes. Stir and add both sugars and slightly beaten eggs. Blend. Sift soda, cream of tartar, cocoa and flour together and add to batter. Stir until well blended.
Mix cocoa and cake mix together. Add vanilla, buttermilk, food coloring, margarine and eggs, beating until well moistened. Add soda and vinegar. Beat at medium speed for 4 minutes. Bake in two 8 or 9-inch greased and floured layer pans at 375° for 25 to 30 minutes until done. Frost with cream cheese icing.
Mix the oleo or butter and brown sugar. Boil 1 minute. Cool slightly, then add the milk; mix well. Add the vanilla and powdered sugar. (If too thin, add more sugar.)
Set out butter and let come to room temperature. Grate rind of one orange and add grated rind to butter. Then juice orange and add enough milk to make 1 cup of liquid. Add the pinch of baking soda (about 1/8 teaspoon) to liquid. Stir and then set aside.
Mix together the peanut butter, powdered sugar and butter. Make into balls and freeze for about 30 minutes. Melt in top of double boiler the paraffin and chocolate chips. Use toothpick to dip in chocolate. Cool in buttered pan.
Carefully break crackers in quarters according to lines. Spread with frosting on bottom. Top with a second cracker so you have a sandwich cookie. Serve with milk and offer to friends at tea party. Grandmothers like them too!
Cut rhubarb in small pieces. Beat the eggs. Add the sugar, salt and flour. Mix well. Add the rhubarb. Pour into unbaked pie shell (9-inch). Roll out dough for top crust. Put on top. Seal tightly the edges of the pie. Make slits in crust to allow steam to escape. Brush milk lightly over crust and sprinkle with sugar (optional). Bake at 425° for 15 minutes, then reduce heat to 375° for 30 minutes.
Thaw potatoes. Combine all ingredients and fold in potatoes. Bake for 1 1/2 hours at 350°. This makes a 9 x 13-inch casserole.
Heat margarine and oil in skillet over medium heat. Add chicken, scallions, garlic and cook stirring until chicken is no longer pink. Stir cornstarch into 2 Tbsp. of milk. Add to the skillet with the remaining milk, romano cheese, mushrooms, tomatoes, onion powder, salt and pepper. Bring to a boil over high heat, then reduce the heat to medium and simmer until the sauce is slightly thick - 5 to 10 minutes. Stir in basil and remove from heat. Toss the hot cooked pasta with the sauce and sprinkle with 2 tsp. grated cheese and serve.
Place each of the chicken breasts between sheets of plastic wrap and pound until thin. Try not to tear them (but don't worry a lot). On top of 1 side of each breast, place a bit of crab meat, some cheese, mushrooms, onion, parsley and/or green peppers. Pour some Blue cheese salad dressing (or you might prefer another flavor) over that combination. Place the other half of the breast over this one and use toothpicks to stitch sandwiches together.
Drain asparagus and peas and place in casserole. Put remaining ingredients (except almonds or crackers) in saucepan and heat until cheese is melted. Pour over asparagus and peas. Sprinkle with almonds or crackers.	Bake at 350° for 30 minutes.
In large skillet, brown sausage and drain. Stir in pasta and frozen vegetables. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until vegetables are tender but crisp, stirring occasionally. Sprinkle with cheese.
Sift and measure flour. Cream butter and sugar. Add flour, vanilla and nuts. Mix well. Form into small balls. Bake at 400° on lightly greased cookie sheet 10 minutes (light brown). Cool 3 minutes. Roll in powdered sugar.
Prepare jello with fruits. Put half of it in dish and place in refrigerator. When it starts to gel, spread sour cream on top of congealed salad and pour on the rest of jello and fruit mixture and refrigerate, covered with Saran Wrap.
Mix bread with scalded milk. Add margarine and sugar. Pour over eggs. Add vanilla and raisins. Mix well. Pour into a greased 1 1/2-quart dish. Bake at 350° for 50 minutes.
Trim off fat and cut beef into 2 x 1/2-inch strips. Combine 1/2 teaspoon salt, pepper, and 2 tablespoons flour; pound into meat. Heat oil in heavy Dutch oven and brown beef quickly; remove from pan. Brown 2 tablespoons flour in pan drippings. Gradually stir in water and add 1/2 teaspoon salt, lemon pepper, catsup, and Worcestershire sauce. Return steak to pan, cover and simmer over low heat for 1 1/2 to 2 hours. Serve with spaghetti and grated cheese. Yield: 8 servings.
Place cooked asparagus in shallow greased casserole in single layer. Melt butter; heat until golden brown. Blend in mayonnaise, seasonings and lemon juice. Pour over asparagus. Sprinkle with crumbs, then cheese.
Drain strawberries, pineapple and orange slices. Mix with pie filling and bananas.
In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in Smuckers Caramel topping and butter, mix well. Stir in Pecan Halves. Pour filling into pie shell. Bake at 350 F for 45 minutes or until knife inserted off center comes out clean. Cool thoroughly on rack before serving. Cover. Chill to store.
Cut orange in half. Take off a couple of slices, quarter them, and save for garnish. With vegetable peeler, take peel off 1/2 orange; bruise the peel with sugar in bowl. Stir in other ingredients. Chill for 15 minutes. Remove peel and continue to chill. Serve in pitcher with or without ice cubes. Garnish with quarter slices of orange.
Brown ground beef with chopped up onion; drain grease. Add cans and let simmer 30 minutes to 1 hour. Good and hearty!
Combine chocolate and coffee in a small saucepan. Cook over low heat, stirring constantly until the chocolate melts. Remove from heat; add butter. Stir well until butter melts. Cool.
In a 4-quart pot, brown onion, chicken and cumin; pepper to taste. Stir in remaining ingredients; bring to boil. Cook over medium heat for 10 minutes. Serve with shredded Cheddar cheese, if desired. Makes 6 servings (about 1 cup each). Soup can be made ahead. Freezes well.
Cream sugar and margarine; beat in eggs, one at a time. Add remaining ingredients; mix well. Pour into unbaked pastry shell. Bake at 325° for 45 to 60 minutes or until pie tests done. Yield: 1 (9-inch) pie.
Mix sugar, oil, eggs and vanilla. Combine flour, soda, salt, add cinnamon. Mix with first ingredients. Stir in apples and nuts. Bake for 30 to 40 minutes at 350°. Don't grease or flour pan.
Combine cornmeal, flour and onion. Gradually beat in milk or water and egg. Allow to sit 5 minutes. Drop from a spoon into hot fat where fish was fried. Fry until golden brown; drain on absorbent paper. Makes about 20 hushpuppies.
Melt butter; add flour, then stir in chicken broth. Cook, stirring until mixture thickens. Add all remaining ingredients except the chips. Arrange 1/2 of chips on the bottom of a casserole dish. Add chicken mixture and top with remaining chips. Bake at 400° for 20 minutes or until it bubbles.
To beaten eggs, add flour, salt and milk. Beat well. Add remaining ingredients and mix well. Pour into well-greased 8 x 12-inch glass dish. Bake at 350° for 35 minutes. Cut into squares. Serve hot. Freezes well.
In a bowl, combine first 5 ingredients. Dip each chicken breast in melted butter and coat each side with Parmesan mixture. Place coated chicken breasts on lightly greased baking sheet and bake in a 350° oven for approximately 45 minutes or until thoroughly cooked.
Cut 4 thin slices of lemon, squeeze 2 teaspoons juice from remaining lemon. Set aside.
In a 13x9 glass casserole dish whisk the eggs and flour together. Salt and pepper to taste. Stir in cottage cheese and thawed broccoli. Using a spoon "poke" the Velveeta and margarine cubes throughout the egg mixture.
Dissolve yeast in warm water. Combine flour, salt, baking powder and sugar. Cut in shortening. Make a well in center of mixture. Add yeast mixture and milk, mix well. (Dough will be sticky). Turn dough onto a lightly floured surface. Knead 15 to 20 times.
Combine vanilla pudding with milk, let stand until stiff, stir in Cool Whip. In bowl, layer wafers, bananas and mixture. Any fruit can be substituted for bananas.
Cut up roast into cubes. Brown meat very well in frying pan. Put meat in bottom of Nesco roasting pan. Layer with 1 package of cooked noodles and sauerkraut. Then mix dry onion soup with water in same frying pan you browned meat and add 1 cup mushroom soup mix. Mix well. Pour over all in Nesco. Bake in Nesco for 1 1/2 to 2 hours. Watch. Nesco temperature is 350°.
Spray bottom of 3 quart sauce pan with cooking spray. Cook onions over medium heat until tender. Add bacon, water and potatoes. Simmer for 15-20 minutes until potatoes are fork tender. With potato masher or large fork mash some of the cooked potatoes. Add remaining ingredients. Heat thoroughly. Do not boil.
Combine all cookie ingredients, except Bisquick. Beat at medium with electric mixer for 1 minute. Add Bisquick. Stir by hand 1 minute or until dough is of biscuit consistency. Drop by tablespoon on lightly greased and floured cookie sheet, about 2-inches apart. Bake at 350° for 8 to 10 minutes. Remove and cool.
Preheat oven to 450° for 10 minutes. Turn oven to 350°. Mix all ingredients. Place in pie pan and bake for 45 minutes.
Heat oven to 350°. Mix flour, butter and powdered sugar. Press into an ungreased 8 x 8-inch pan, building up 1/2-inch edges. Bake for 20 minutes. Beat remaining ingredients until light and fluffy, about 3 minutes. Pour over hot crust. Bake until no indentations remain when touched lightly in the center, about 25 minutes. Cool; cut into 1 1/2-inch squares. Dust with sifted powdered sugar. Yields 25 squares. Enjoy!
Roll graham crackers fine; put all ingredients in a bowl and mix well. Press into well-greased dish and chill. Refrigerate for 24 hours.
Brown hamburger. Drain grease. Add taco mix and let simmer approximately 5 minutes. In a separate pan, heat refried beans with 1/4 can of water. Stir often. Put chips on plate. Spoon beans on chips, then hamburger. Sprinkle on some cheese and top with sour cream. Serves 4 to 5.
Mix first 3 ingredients together and bring to a boil. Pour over remaining ingredients. Stir. Drop by spoonfuls onto wax paper.
Mix ingredients well; shape into loaf. Bake at 350° for 1 hour.
Simmer celery in boiling water for 5 minutes. Celery should be firm, not soft. Drain. Saute almonds in melted margarine. Mix with soup in saucepan and heat until bubbles form. Stir in 1/4 cup grated cheese. Add celery and almonds. Pour into casserole. Top with bread crumbs and remaining cheese. Add pimentos to taste. Bake for 20 minutes in oven that has been preheated to 325°.