HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in skillet until crumbly. Drain. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chiles. Blend well. Bring to boil. Reduce heat and simmer, uncovered, approximately 10 minutes. Combine Ricotta cheese and eggs. In bottom of 13 x 9-inch pan, put 1/2 meat mixture. Top with 1/2 tortillas. Spread 1/2 cheese mixture on top. Then 1/2 Jack cheese. Repeat once. Bake, uncovered, at 350° for 20 to 30 minutes. Let stand 10 minutes before serving.
Brown pork chops. Put layer of chops in a baking dish, then add a layer of thick sliced onions, then a layer of thick sliced potatoes. Repeat until ingredients are used up. Add 1/2 can of water to the mushroom soup and mix well. Pour over casserole. Cover and cook 1 hour at 350°.
Mix soups together; mix meat and wine with soup. Cook at 350° for 2 1/2 to 3 hours and serve over rice.
In a mixing bowl, combine 5 cups flour, sugar, dry milk powder, yeast and salt.
Dissolve the package of lime gelatin in cup of boiling water. Chill until partially set. Blend in the cup of mayonnaise or salad dressing, then fold in the cup of finely chopped celery, cup of finely diced green peppers and cup of large curd cottage cheese.
Mix broth, water and beets in saucepan. Bring to a boil. Lower heat. Simmer 15 minutes. Blend flour and sour cream. Pour some hot soup into cream to warm. Pour into soup. Simmer 5 minutes. Season with salt and pepper. Serve over boiled potatoes or noodles, if desired. Or just serve with bread and butter.
Mix the above together. Put into a 10-inch pie plate and make a crust. Bake for 5 minutes at 375°.
DO NOT DRAIN JUICES. Brown hamburger meat with either chopped onion or dry beefy onion soup mix. Drain. Add remaining ingredients. Add juice in cans. Get soup good and hot to boiling, then you can simmer for about 30 minutes to an hour. Stir occasionally. Can top with sour cream and/or shredded cheese. Serve with Hot Cornbread.
Soften gelatine in water. Add to soup and heat but do not boil. Let cool. Mix remaining ingredients together and add to soup mixture. Pour in greased mold and refrigerate 6 hours. Serve with crackers. Serves 12.
Drain salmon; remove skin and bones. Flake into small pieces. Combine all ingredients and mix thoroughly. Place in greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour.
Preheat oven to 375°. Combine melted chocolate and margarine in large bowl. Mix well. Add remaining ingredients (except nuts). Mix well. Pour in pie shell. Sprinkle nuts on top. Bake for 35 minutes.
Combine ingredients and finish filling 1 gallon jar with water. Chill overnight. Makes 1 gallon.
Cook macaroni according to package directions; drain and set aside. Brown meat, onion and green pepper in butter or margarine. Transfer to a casserole dish and thoroughly mix all ingredients. Add macaroni and mix well. Refrigerate overnight. Bake at 350°, covered, for 2 hours or until bubbly.
Mix all ingredients. Pour into hot skillet. Bake in a 400° oven for 30 minutes.
In a medium saucepan, stir together sugar and cocoa. Stir in milk and butter. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in peanut butter. Add oats. Stir to mix well. Quickly drop mixture by rounded teaspoonfuls onto wax paper or foil. Cool completely. Store in cool, dry place. Yields about 4 dozen.
Blend cold water and gelatine in blender 1 minute. Add shake mix, sweetener, milk and water. Blend 1 minute, adding the ice cubes. Yields 2 servings.
Use egg whites for meringue. Take out of oven when it is still a little shaky.
Mix flour, sugar, baking soda, salt and cream of tartar. Cut in shortening, add milk, egg and vanilla. Mix well. Roll on lightly floured board and cut with biscuit cutter. Arrange on ungreased cookie sheet and bake in a 350° oven.
Preheat oven to 350°. Generously grease and flour 2 round layer pans, 8 or 9-inch or a 13 x 9 x 2-inch oblong pan. Measure dry ingredients into large bowl. Add soup and shortening. Beat at low to medium speed for 2 minutes, 300 strokes with a spoon, scraping sides and bottom of bowl constantly. Add eggs and water. Beat 2 minutes more, scraping bowl frequently. Pour into pan. Bake 35 to 40 minutes. Let stand in pans 10 minutes. Remove. Cool. Frost with cream cheese frosting.
Saute onion, green pepper and garlic in vegetable oil until soft. Add 2 Tbsp. flour, chili powder and salt. Cook until bubbly. Add water and instant beef broth and cook, stirring, until thickened. Add in cheddar cheese.
Stir together flour, sugar, baking powder and salt. Set aside. In large mixing bowl, combine corn flakes and milk. Let stand 2 to 3 minutes or until cereal is softened. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into 12 (2 1/2-inch) muffin pan cups coated with cooking spray. Make a deep indentation in top of batter of each muffin. Fill each with measuring teaspoonful of preserves or jam. Bake at 400° about 18 minutes or until golden brown. Serve warm with soft cream cheese, if desired. Makes 12 muffins.
Heat milk, water and honey to 120°. Assemble doughmaker. In large mixer bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, yeast, egg, salt and warm milk mixture. Mix at high speed for 3 minutes. Add 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour and continue kneading 3 more minutes. If dough is sticky, knead in enough of remaining flour to form a stiff dough. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Punch down and divide into 2 equal parts. Shape into loaves and place in greased pans. Cover and let rise until doubled. Bake at 375° for 10 minutes. Reduce heat to 350° and continue baking 30 to 35 minutes. Cool on wire rack.
Cream sugars and butter until light and fluffy. Add egg, rind, vanilla and water. Beat well. Sift dry ingredients and mix into creamed mixture. Stir in oats, gumdrops and nuts. Shape into a roll, wrap in waxed paper and chill until firm. Slice and bake on ungreased cookie sheet in 350° oven for 12 minutes.
Dissolve gelatin in cold water. Heat peas and liquid; add to gelatin. Set aside. Mix eggs, celery, green pepper and onion together and add mayonnaise, milk, salt, vinegar and Tabasco. Then add to peas and gelatin mixture; mix well and add corned beef. Put into dish or pan lined with waxed paper. Cover and chill for at least 2 hours. Cut into squares and serve on lettuce as main dish. Serves 8.
Cook linguine according to package directions; drain and set aside. Steam broccoli for about 3 minutes and set aside.
Brown sausage and drain. Over low heat, add softened cream cheese. Press 1 can of crescent rolls into bottom of glass dish. Pour in meat mixture. Use other can for top crust. (Works best if you press into waxed paper before putting on top of sausage.) Bake at 350° for about 10 to 15 minutes or until crust is light brown. Enjoy!
Mix all ingredients together in a bean pot or a Pyrex dish. Place 3 or 4 strips of bacon on top of beans. Bake at 350° for 1 1/2 hours.
Marinate shrimp, onions, celery, salt and lemon pepper in Italian dressing.
Preheat the oven to 350°. Grease and flour a 9 x 9-inch baking pan. Beat the eggs in a large mixing bowl, then beat in the sugar and salt. Add the oil and beat again.
Brown meat; add onion and chili powder. Cook until tender; drain and cool. Combine lettuce, tomatoes, green onions, beans and cheese. Mix and serve.
Blend softened cream cheese with sugar. Slowly add milk to make creamy. Add 1/2 cup peanut butter. Mix using an electric mixer. Fold in Cool Whip. Pour into graham cracker crust and chill before serving.
Bring raisins and water to boil. Add oil and cool. Add egg and sugar. Mix together all remaining ingredients. Add. Bake in greased 9 x 13 baking dish at 375° for 20 minutes. Cool and cut in bars and dust with powdered sugar.
Bring water to boil and dissolve salt in it. Let water cool. In bottom of large wide mouth 5 gallon crock, jar or jug, place dill, spices and garlic. (A 1 gallon jar will hold about 15 pickles.) Pack cucumbers into scalded container and pour brine over them. Place a plate over the jar to keep pickles from floating. Stored at about 85°, pickles will be at the new stage in about 1 week, at half sour to sour stage in about 2 weeks to 20 days. At colder temps, curing will take longer. These are like the old fashioned "General Store" barrel pickles.
Combine and store in a tightly covered jar. For one serving, place one rounded teaspoon in a cup. Add boiling water. Add a cinnamon stick for more flavor and eye appeal.
Heat oil and add onion, pepper, beef and garlic. Add tomato sauce, cumin, cayenne pepper, chili powder, oregano and salt. Cover and simmer for 20 minutes. (If mixture is too thick, add water.) Stir in the beans and cover and simmer for 5 minutes, until the beans are heated. Add half of the juice from the beans while cooking.
Heat milk and gelatin until dissolved. In a large bowl, combine other ingredients. Add milk mixture. Spray a 12-cup Bundt pan with Pam. Press mixture firmly in the Bundt pan. Cover and refrigerate until set. Unmold on serving dish and slice when ready to serve. Garnish with fresh parsley before slicing.
Lightly grease a 9 x 13-inch baking pan and spread the cherry pie filling evenly in pan. Spread pineapple over pie filling and sprinkle dry cake mix over pineapple. Thinly slice margarine and place over nuts. Bake in a 350° oven for 45 minutes.
Toss carrots lightly with raisins. Blend remaining ingredients and stir into carrot mixture. Chill at least 30 minutes before serving.
Mix all ingredients well. Add cheese and mix well. Batter will be very runny. Bake in a well-greased casserole at 350° for 45 to 50 minutes.
Place raw meat in casserole. Season with Accent and seasoned salt. Add vegetables. Pour undiluted soup over all. Do not stir. Cover and bake at 300° for 3 to 4 hours. Top stew with one can heated and drained onions, if desired. Serves 6 to 8.
Cut chicken in bite-size pieces. Saute onion, bell pepper and celery in margarine. Mix mushroom soup, celery soup and Ro-Tel tomatoes. Add chicken and vegetables. Layer tortillas, chicken mixture and cheese in baking dish, ending with cheese. Bake at 350° for 30 minutes. Very good!!
Cream sugar and margarine. Sift plain flour (I use White Lily) and fill sugar box. Alternate flour and eggs, one at a time. Beat well after each. Blend in flavor. Bake in well greased and floured tube pan. Bake 1 hour and 15 minutes at 325°.
Brown hamburger and onion. Add soups, ketchup, salt and pepper. Simmer.
Boil all ingredients for approximately 5 minutes and then pour into a wide mouth jar or container and add hard-boiled eggs (peeled). Let set overnight. Will keep for weeks.
Cook bacon slightly; add onion, leeks, carrots, turnips, cabbage, celery and garlic. Simmer 5 minutes or until soft, not browned. Add soup stock and seasonings; boil gently about 15 minutes. Add potatoes and cook 10 minutes longer. Add peas and macaroni and cook 10 to 15 minutes or until all vegetables and macaroni are tender. Add tomatoes, kidney beans and parsley. Cook 1/2 hour or until beans are tender. Just before serving, add grated cheese; stir over heat until cheese is melted.
Brown hamburger meat; drain grease off. Add spaghetti sauce and tomatoes, simmer for a few minutes. Cook noodles by directions. Layer sauce, cheeses and then single layer of noodles, about 4 across. Use a cake pan (9 x 13-inch). Layer all this ending with cheeses. Cook 30 minutes or until cheese is bubbly and light brown at 375°.
Mix cake mix, 2 eggs and melted margarine together by hand. Mixture will be stiff. Pat into a very lightly greased 9 x 13-inch pan.
When ready for oven, sprinkle crumbs on top. Add another 1/2 teaspoon cinnamon on top of crumbs. Bake at 350° for 30 to 40 minutes.
Cook onion in margarine until tender and light brown. Combine egg and milk; add to mix and stir only until dry ingredients are just moistened. Add onion and half of cheese. Spread dough in greased 8-inch pan. Sprinkle top with remaining cheese and poppy seed. Drizzle melted butter over all. Bake in hot oven at 400° for 20 to 25 minutes. Serve hot.
Melt margarine in medium saucepan over medium-high heat. Cook and stir peppers, onion and garlic until tender, about 5 minutes. Stir in broth, thyme and hot pepper sauce. Simmer 10 to 15 minutes or until most of the liquid is absorbed and vegetables are soft. In food processor bowl with metal blade (or blender container), combine pepper mixture with half and half; process until smooth. Pour into large bowl. Cover; refrigerate 4 hours or until thoroughly chilled. If desired, serve with additional half and half. Makes 8 (1/2 cup) servings.
Brown meat. Add onion, cumin, jalapenos and tomatoes for about 10 minutes. Cook the diced potatoes in water for about 12 to 15 minutes, then add to the meat for another 5 minutes. Serve on the tortillas with shredded Cheddar cheese and lettuce.
Soak bread crumbs in milk. Mix everything and shape in loaf. Bake 1 hour at 350°. Remove and pour off fat.
Combine Veg-All, celery, onion and mayonnaise. Melt 1/2 stick oleo. Mix with crushed Ritz crackers. Spread on top of vegetable casserole. Bake for 25 minutes at 350°.
Cream butter and sugar in a bowl. Add 2 whole eggs and 2 egg yolks. Sift together dry ingredients and add to creamed mixture. Add vanilla. Spread topping on batter and bake at 325° until done. Cut into squares and remove while warm.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs; add vanilla, baking soda and salt. Blend in oats, flour and water to make fairly stiff dough. Blend in pecans, raisins and chocolate chips. Drop mixture by teaspoon onto baking sheet. Flatten slightly. Bake at 375° for 10 to 12 minutes or until cookies are just browned around edges and feel firm in center. Don't overbake. Remove from cookie sheets. Cool on rack. Makes 4 dozen.
Cream the margarine with sugar. Add eggs. Mix well with drained fruit and bread. Pour into 2-quart greased casserole and bake 1 hour at 350°.
Mix the first 6 ingredients. Crush Doritos. Place half of crushed Doritos in 13 x 9-inch casserole dish. Pour 1/2 of the mixture over crushed Doritos. Then another layer of Doritos. Then rest of mixture. Top with 1/2 pound grated cheese. Bake at 350° for 30 minutes.
Let cream cheese stand at room temperature until soft. Mix all of cream cheese with chopped onion and 2 packages of beef which has been chopped very small. Mix real well. Form into 2 small balls or one large ball. Roll balls in third package of beef which has also been chopped very small. Serve with crackers.
Place milk in 2-cup size glass container to heat level 8 for 2 1/2 to 3 minutes or until heated through.
Combine jello, cold water and boiling water. Chill until it starts to thicken. Mix remaining ingredients with electric mixer or by hand. Put back in refrigerator to mold and chill.
Blend butter, sugar and vanilla. Mix in flour and pecans. Form into balls. Bake on cookie sheet at 350° for 20 minutes. Roll in powdered sugar while hot.
Spread cream cheese into the bottom of a casserole dish. Pour can of chili on top of cream cheese and spread. Mix the two cheeses together and sprinkle on top of chili (use all of cheese) and place in microwave for 5 minutes, until melted. Serve with chips.
Bring to a boil the water and sugar. Cool and add the juices and bananas. Freeze. Makes 3 quarts. Add orange pop and serve as slush.
Mix together eggs and sugar. Then add syrup and salt. Add butter and vanilla flavoring. Add chopped pecans to mixture and stir. Pour into Pet Ritz regular (not deep dish) pie shell and bake at 350° in a preheated oven for approximately 40-45 Minutes. Pie is done when it is slightly firm in the middle.
Mix all ingredients together. To serve, use 2 heaping tablespoons to 1 cup hot water.
Put milk in freezer to chill, then whip. Add lemon juice and sugar, then the jello and cheese mixture. Pour into graham cracker crust. Chill and serve.
In heated oil, saute the peppers until soft, but not limp. Remove skillet from the heat and stir in olives, salt, pepper and basil. Preheat oven to 350°. Place the saute on the pita rounds and top with Mozzarella. Bake on a cookie sheet until the cheese is bubbly and golden in color.
Cut into small pieces the orange slices, dates and pecans. Sift flour (2 cups) over mixture. Cream together the butter and sugar. Add eggs to creamed mixture. Sift remaining flour and baking soda; add to creamed mixture alternately with buttermilk. Mix all together thoroughly. Bake in a 300° oven. Bake an angel food cake pan for 20 to 22 minutes. Bake loaf pan for 1 hour and 45 minutes (use 2 loaf pans or 1 angel food cake pan). Bake cupcakes 1 hour and 15 minutes (makes about 48 cupcakes).
Line 8-inch square pan with foil. Spread 1/2 cup walnuts evenly on bottom of pan; set aside.
Put rice and 1/2 cup water in greased casserole. Place chicken on top. Sprinkle onion mix over chicken. Mix chicken soup and water. Pour over casserole. Cover with foil and bake 1 hour at 350°.
Work dough like bread. Let rise. Fry by teaspoon in deep, hot fat until golden brown. Powder with sugar.
Cream the cheese and butter. Blend in vanilla. Blend in half of sugar. Add remaining sugar alternately with milk using enough sugar to make frosting of spreading consistency. Frost cookies when cool.
Rinse fillets; pat dry and set aside. In small bowl, combine crumbs, cheese and garlic powder. Dip fillets in egg whites, then into crumb mix. Coat well. Arrange fillets in a shallow microproof baking dish with the thickest parts facing outside of dish. Cover with paper towel. Cook cycle for 8 to 10 minutes. Let stand 2 minutes. Serve with lemon wedges. Makes 2 servings.
Combine all ingredients (may be done in a food processor with steel blade) and blend thoroughly. Shape into a ball and roll in crushed pepper. Refrigerate overnight before serving. Boursin cheese may be frozen.
Chop zucchini, eggplant and onion and saute in oil and butter. Add remaining ingredients. Cover and cook on low until tender.
Cool sweet potatoes and drain. Cream with sugar, butter and vanilla. Make thick. Roll around marshmallow and roll in coconut. Bake until brown.
Mix together in a double boiler the marshmallows, sugar and milk. Stir until marshmallows are melted and mixture is gooey. Cool. Crush the graham crackers into fine crumbs. Place in a large bowl and add nuts and fruits. When the marshmallow mixture has cooled, pour over the ingredients in the bowl. Mix and put in Pyrex dishes. Put in refrigerator.
Heat fat in deep fryer or skillet to 375°. Cook the hot dogs in water about 4 minutes. Drain and cool. Slice each hot dog in 6 pieces. Combine meal, flour, onion, egg, and milk. Stir in hot dog pieces. Drop from spoon into hot fat. Fry until golden brown, about 5 minutes. Drain on paper towels.
Mix all ingredients, except yogurt, until smooth. Fold in yogurt. Cover and chill. Serve as a dip with a variety of raw vegetables. Yields 1 1/2 cups.
Cook sugar and syrup until mixture thickens. Beat eggs well. Add hot syrup slowly, beating constantly. Add butter, vanilla and nuts. Pour into unbaked pie shell and bake in a moderate oven for 35 to 45 minutes.
Grease 9 x 13-inch pan. Put in 15 pieces. Sprinkle with 1/4 cup sugar and cinnamon to taste. Cover with greased wax paper. Let sit out overnight or 6 to 8 hours.
Heat oil in deep skillet. Combine all ingredients. Mix well. Drop by teaspoon in hot oil. Fry a few at a time, about 3 minutes or until golden brown. Drain on paper towel.
Preheat oven to 350°. Mix dry ingredients, then add milk and peaches. Melt butter in 9 x 13-inch cooking dish. Pour in other ingredients. Cook until golden brown and bubbly.
Grease bottom of casserole with oleo. Melt stick of oleo in pan. Preheat oven to 350°. Drain peas and asparagus. Put asparagus on top of peas; add soup and water chestnuts which have been drained. Top with shredded cheese, then bread crumbs made from whole wheat bread. Bake at 300° for 30 minutes.
Cut elephant into bite-sized pieces with chainsaw (allow about 2 weeks cutting time). Reserve the trunk (to store the pieces in). Make enough brown gravy to cover meat. Cook over 465° kerosene fire about 4 weeks. Serves 9,500 people. If more guests are expected, the two rabbits may be added. Do this only if necessary, as most people do not like hare in their stew.
Line bottom of casserole with dried beef slices. Place chicken breasts on top of beef. Salt and pepper. Mix together the mushrooms, soups and cream cheese. Pour over chicken. Bake at 350° for 1 hour. Serve over white or wild rice.
Beat eggs in bowl. Add corn syrup, sugar, salt, vanilla and melted butter, mixing together very well. Sprinkle pecans on bottom of pie shell, then pour prepared mixture over nuts. Bake at 400° for 15 minutes, then decrease to 350° for 30 minutes. Or bake at 375° for 40 to 50 minutes until silver knife inserted in center comes clean.
Mix all ingredients together in a large bowl. Heat oil to medium, about 1 inch deep in frying pan. Put about 1/2 cup of potato mixture in oil, forming a pancake. Cook until brown; turn and cook until light brown on second side. Remove and drain on a paper towel. Serve with sausage, applesauce and pancake syrup.
Layer first 5 ingredients in order given and do not toss. Spread salad dressing over layered mixture. Sprinkle sugar over dressing and top with cheese. Cover and refrigerate overnight. Garnish with hard cooked eggs and tomato wedges before serving.
Drain beets and set aside. Add vinegar to beet juice to make 2 cups liquid. Add sugar and cloves. Bring to a boil and simmer 10 minutes. Remove cloves and pour hot liquid over jello and stir until dissolved. Add beets to jello and refrigerate until set. Serve with cottage cheese or sour cream (optional).
Heat oven to 325°. In mixing bowl, combine sugar, flour, baking powder and egg whites. Add walnuts and apricots; mix well. Drop by teaspoonfuls onto a well-greased cookie sheet. Bake for 15 to 18 minutes. Makes 36 cookies.
Mix all ingredients together. Let stand overnight in refrigerator (6 to 8 hours). Mix and spoon into deep 2-quart casserole dish. Bake 1 to 1 1/4 hours in 375° oven. Serves 4 to 6. Delicious served with rolls and salad.
In a 10-inch pie plate, buttered, add pie filling and cake mix. Spread cake mix on dry. Slice margarine on top. Add pecans, if desired. Bake for 35 minutes in a 350° oven. Delicious!
Mix vegetables. Add	to dry ingredients. Makes 3 (2-pound) cans. Serves 60. Put in 2-pound coffee cans; leave lid off. Cook in a water bath for 1 hour. Cool on a rack, then store in a cool place, or freeze for longer life. Serve with a hard sauce.
Combine the pork, salt, pepper and vinegar. Then add garlic and onion, then carrots and other vegetables. Mix in egg and then cornstarch. Wrap this mixture in egg roll wrappers and fry in vegetable oil until pork is done (5 minutes).
Cut Crisco, flour and salt. Add beaten egg, water and vinegar; blend thoroughly. Bake as recipe says. Yields 3 large crusts. Roll between waxed paper.
Cream butter; gradually add sugar. Mix well. Add egg, almond extract and flour and mix thoroughly. Fill cookie press half full. Form crowns on an ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Heat the pineapple with juice to boiling. Add the Jell-O. Mix well and cool. Add the buttermilk, pecans and Cool Whip. Put in a 9 x 13-inch pan and refrigerate until congealed. Delicious!
Mix all together. Bake at 325° for 20 to 25 minutes. Makes 3 (9-inch) layers.
Saute celery, onions and green pepper until clear but not brown; remove from heat. Add bread, corn bread and seasonings to the sauteed vegetables; toss lightly to mix. Add stock to dry ingredients; mix together lightly. Place an equal quantity into each greased roasting pan (18 x 26-inch). Bake at 350° for about 1 1/2 hours. Makes 100 (1/2-cup) servings.
Cook raisins in the water for 5 minutes; cool. Add soda to raisins. Add raisins and water to other ingredients. Bake at 325° until brown, about 20 to 25 minutes. "Makes a bunch!"