HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a skillet, add oil. Put flour, salt and pepper in a baggie. Add meat a little at a time. Shake to coat. Add to hot oil and brown. Scrape all into crock-pot. Add enough beef broth to cover. Heat on high for 1 hour. Turn to low; let cook 6 to 8 hours (until meat is tender). Fifteen minutes before serving, add mushrooms. Cook either rice or noodles. Just before serving, add sour cream.
Pre-heat oven to 350°. Brown hamburger and drain. Add taco seasoning according to packet and simmer. Crush chips and sprinkle over bottom of a 9x9 pan. Top with hamburger mixture then spread cheese soup over all. Sprinkle with tomato and mozzarella cheese. Bake uncovered for 20 minutes, or until cheese is golden brown on top. Top with lettuce and sour cream, then serve.
Saute zucchini, carrots and onion in oleo (approximately 5 minutes). Add sour cream, soup and 1 can of water. Mix stuffing mix as directed on package. Stir in other ingredients. Pour into 9 x 13-inch pan. Sprinkle 1 cup dry stuffing mix. Bake at 350° for 45 to 50 minutes.
Saute onions and bell peppers in oleo. Add ground round and scramble fry. Add garlic or use garlic powder. Add dry taco mix, dry Ranch dressing, Tabasco sauce and lemon pepper. Add remaining ingredients. Simmer for 1 1/2 hours. Let set for 4 hours. May serve soup over corn chips and grated Cheddar cheese.
Melt butter in skillet over medium heat. Stir in garlic (do not brown). Add shrimp and saute 1 to 2 minutes (until opaque). Take up shrimp. Bring sauce to boil quickly until thick. Pour over shrimp.
Pour 2 1/2 pints of water in granite pan or any container not aluminum. Pour lye in water and stir well until dissolved. Let stand for 1/2 day; melt grease and strain. Stir in lye mixture and stir until thick and looks white. Let set overnight. Cut out.
Cut cantaloupe in half and remove seeds. Peel each and cut fruit into 1-inch cubes. Combine half of cantaloupes and 1/2 cup orange juice in container of an electric blender; process until mixture is smooth. Repeat processing with remaining cantaloupe cubes and an additional 1/2 cup orange juice. Combine cantaloupe mixture, remaining 3 1/2 cups orange juice and next 3 ingredients, blending well; cover and chill thoroughly. Garnish with mint leaves, if desired. Yield: 6 cups.
In a bowl mix sugar, flour, soda and salt. Add beaten eggs and fruit cocktail, stir well. Bake at 350° for 30 minutes.
Preheat oven to 425°. Lightly grease 15 x 10 x 1-inch baking pan. Sprinkle pan with cornmeal. Roll dough on lightly floured surface to a 16 x 11-inch rectangle. Transfer dough to prepared pan. Build up edges slightly. Do not let rise. Bake for about 12 minutes, or until brown. Spread sauce over crust. Layer with seasonings, vegetables and cheeses. Bake 10 to 12 minutes more, or until bubbly. Serve while hot.
Steep tea bags in boiling water. Remove bags; discard. Dissolve sugar in hot water. Put tea water in gallon pitcher. Add concentrates and water to make a gallon. Stir before each use. Keep in refrigerator.
Squeeze spinach to remove liquid. With a mixer, beat spinach, mayonnaise, cream cheese, onion, garlic, 1 cup parmesan and pepper until thoroughly combined.
Arrange chicken breasts in shallow 9 x 13-inch pan, sprayed with Pam. Top each piece with a slice of Swiss cheese. In a small bowl, stir together soup and water, spoon evenly over chicken. Sprinkle stuffing mix over chicken. Drizzle evenly with melted butter. Cover with foil and bake at 350° for 45 minutes or until chicken is cooked and no longer pink.
Saute onion in oil in a frypan until soft. Mix in garlic, tomatoes, salt, basil, sugar, oregano, pepper and chicken broth. Bring to a boil, lower heat and simmer 20 minutes, covered. At the end of 20 minutes, uncover. Mix in zucchini; over medium heat, cook until tomato sauce is reduced and thickened, about 10 to 15 minutes. Salt to taste and serve.
Preheat oven to 325°. Beat together egg yolks, Eagle Brand and lime juice. Pour into pie crust and bake 30 minutes. Cool. Top with Cool Whip. Refrigerate. When mixing ingredients, you can add green coloring, if desired.
Combine sour cream, chicken soup, pimento and onion with mashed squash. Melt margarine and mix with herb seasoning or cornbread stuffing mix.
Preheat oven to 350°. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into ungreased 13 x 9 x 2-inch glass pan, building up slight edges. Bake for 10 minutes.
Wash chicken breasts and pat dry. Mix next 3 ingredients together in a small bowl. Spoon mixture over chicken and bake in preheated 350° oven for 1 hour. Serve with rice or buttered noodles and salad. Serves 6. This is a great company dish and very easy.
Mix all together and melt in double boiler over low heat. Serve in chafing dish with Fritos.
Dissolve jello in boiling water; add orange juice and 1/4 can of water. Mix well. To this add drained mandarin orange sections and the pineapple. Mix. Place in mold or 13 x 9-inch pan. Set until firm and serve with Cool Whip (which can be diluted with orange juice or pineapple juice). Or serve on lettuce with a dab of mayo.
Brown sausage and onion and drain off grease. Brown ground meat and drain. Melt cheese in soup and add tomatoes. Combine all ingredients and simmer 2 minutes or longer and serve warm with chips. Can be frozen. This can be heated in a microwave oven. This is also great in a crock-pot on low heat.
Trim bread crusts and roll the bread to flatten. Blend the cheeses and egg. Spread on each slice of bread. Roll asparagus spears onto each slice. Dip into melted butter. (The bread was rolled with asparagus on it.) Place rolls on cookie sheet and freeze. When frozen slice into 4 quarters. Bake at 400° for 15 minutes or until lightly brown. This recipe freezes well, but set out 1 hour before baking.
Prepare potatoes. Cut to measure about 4 cups. Heat 3 tablespoons of butter until melted. Add flour, salt and pepper. Cook over low heat. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil 1 minute. Arrange potatoes in greased casserole, 3 layers, topping each with 1/2 of the onion and 1/3 of the white sauce. Cover and bake in a 325° oven for 40 minutes. Uncover and bake until potatoes are tender, 60 to 70 minutes longer.
Cream the shortening and sugar. Add eggs, one at a time, beating well after each. Add bananas, milk and flavorings; beat well. Combine flour, baking powder, soda and salt. Stir into mixture. Pour in 3 greased and floured 8-inch cake pans. Bake 25 minutes at 350°. Cool completely before icing.
Cook first four ingredients approximately 4 minutes. Drain well. Mix next 5 ingredients well to form sauce. Next, arrange the shredded cheese. Then add a layer of melted oleo and crushed crackers. Now layer broccoli, sauce, cheese and Ritz crackers in layers in a casserole. Bake at 350° for 35 minutes, until bubbly.
Melt chocolate and add sugar. Add milk slowly. Stir constantly over medium-high heat. Bring to a rolling boil. Remove from heat and add vanilla.
Wash and season liver strips. Place on greased cookie sheet. Sprinkle bread crumbs over liver. Place bacon strips over liver. Bake in 350° oven until done (15 to 20 minutes).
Brown beef and onion; drain fat. Add corn and soup to beef; mix. Pour into 9 x 13-inch pan; cover mixture with Velveeta slices. Finally, top with mashed potatoes. Bake for 30 minutes at 350°.
Prepare broccoli spears according to package directions (leave in cooking pouches). Place broccoli pouches in large casserole dish. Drain onions and mix with broccoli spears. Combine mayonnaise and horseradish. Spread mixture over top of broccoli and onions. Sprinkle Cheddar cheese on top. Bake at 350° until cheese is melted. Serves 4.
Mix sugar, evaporated milk and margarine; bring to a boil. Boil exactly 8 minutes, stirring constantly. Remove from stove and stir in remaining ingredients in order as listed. (Make sure you add the Marshmallow Creme last and after all other ingredients are well blended.) Pour into a buttered 9 x 13-inch pan; let set up. When hardened, cut into small squares. Makes 5 pounds.
Combine soup, mustard and Worcestershire sauce. Blend well. Set aside.	Combine beef, egg, bread crumbs, onions and 1/4 cup soup. Shape into 6 patties. Brown in skillet. Drain drippings. Combine remaining soup and water. Pour over browned patties. Cook over low heat for 20 minutes, stirring constantly.
Cream together the butter, peanut butter, sugars and eggs. Follow with flour, soda and baking powder. Stir in coconut, nuts, chips, raisins and oatmeal. Drop on greased cookie sheet from teaspoon. Bake at 350° for 10 to 12 minutes.
Mix marshmallow cream, coconut and roasted pecans. Put in refrigerator to chill for 15 minutes. Roll in small balls. Dip in chocolate mixture. Melt dark and white chocolate bark together; mix good.
Heat skillet. Add the oil, garlic,	ginger root and pepper flakes. Saute 5 seconds. Add onions; stir-fry until onions are transparent. Crumble in lean ground beef; stir-fry until meat is light brown.
Mix together sugar, eggs and butter. Add all other ingredients. Bake in 9 x 13-inch greased pan. Bake at 350° for 30 minutes.
You will need a glass rectangular or round pan. Blend together cream cheese and sugar. If too stiff, add a little milk to make it easier to spread. Set aside. Spread half the Cool Whip in bottom of pan and cut angel food cake into about 18 to 22 slices. Press half of the cake slices into the Cool Whip and spread cream cheese and sugar mixture over cake slices. Add remaining cake slices and spread remainder of Cool Whip over cake slices. Top with cherry pie filling.
Mix condensed milk and lemon juice until thick. Add nuts and fruit. Fold in Cool Whip. Pour into crusts and chill at least 2 hours. Keep refrigerated. Can also be frozen.
Brown sausage and onion. Add tomato sauce, oregano and beans. Simmer five minutes. Place 2/3 bag of crushed tortilla chips in bottom of a 2-quart buttered baking dish. Layer one cup of cheese on chips. Pour sausage mix over cheese. Layer on remaining chips and one cup of cheese. Bake at 350° for 10 minutes or until heated through. Top with sour cream, shredded lettuce and sliced ripe olives, if desired.
Combine flour, sugar and salt in bowl. Heat margarine, shortening and water in a pan to boil. Add peanut butter and pour over mixture; mix well. Beat eggs, soda, buttermilk and vanilla. Add to first mixture. Bake in greased and floured sheet pan in 350° oven for 20 minutes.
Saute onions in oleo; combine with soups, broth and chili peppers. Add pieces of chicken and mix well.
Take out 5 tablespoons of sugar and caramelize. Mix remaining sugar, cream and butter and cook until it reaches a boil. Add caramelized sugar, beating constantly. Cook to soft ball stage. Cool and beat.
Dissolve gelatin in water. Drain pineapple and use juice for second cup of liquid. Add cream cheese and dissolve well. Add fruit. After cooling and before jelled, add whipped cream. Chill until set.
In a 3-quart heavy saucepan, add sugar, butter and evaporated milk. Cook on medium heat. Bring to full boil, stirring continually for 5 minutes or until candy thermometer reaches 234° or soft-ball stage. Remove from heat. Add marshmallow cream until melted. Add peanut butter until mixed well. Stir in vanilla and nuts. Pour immediately into a 9-inch dish that has been sprayed with butter flavored Pam. Cool at room temperature 4 or 5 hours before cutting. After cutting into squares, store in an airtight container.
Place whole ear of corn (still in silk and husk) in microwave and cook on High for 3 minutes. Use a towel to remove from oven. Discard husk and silk. Add margarine and salt.
Mix all together and store in dry place. Put 1/3 cup of mix to 1 cup boiling water for 1 cup of hot chocolate serving.
Brown onions in oleo. Add ground beef and brown lightly. Add other ingredients and bring to a boil. Add macaroni; cover and cook 10 minutes. Uncover and cook until thick.
Combine all ingredients in jar with lid. Shake well before using. This dressing may be used in any amount. Chopped parsley or green pepper, horseradish or mustard, etc. may be added, if desired. Calories: 0.
Put potatoes and onion in saucepan. Cover with water; add salt. Cover and bring to a boil. Reduce heat and simmer about 10 minutes. Mash potatoes in their liquid. Add milk and butter. Stir; if soup is still too thick, add milk. Keep on medium heat until serving time. Serves 5.
Blend margarine, flour and sugar and pat into a 13 x 9-inch ungreased pan. Bake 30 minutes at 350°. Cool. Mix cream cheese, powdered sugar and Cool Whip. Spread over crust. Mix pudding and milk according to package instructions. Spread the pudding over the cream cheese, Cool Whip and sugar layer. Put a layer of Cool Whip over the pudding. Sprinkle 2 cups toasted coconut on top.
Discard all imperfect kernels and put the popped corn into a large pan. Cook sugar, salt, vanilla, syrup and water to the medium crack stage (280°), stirring constantly.* Add food coloring; stir again and pour over popcorn (careful, it's hot). While pouring over popcorn, mix and move popcorn around carefully to cover each kernel.
Heat oven to 400°. Grease 2-quart baking dish. Place chicken and vegetables in baking dish and stir in soup, broth, pepper and sage.
Combine first 4 ingredients with electric mixer. Then can either bake in candy papers (makes about 4 dozen) at 325° for 25 minutes or can put 1 vanilla wafer in bottom of a paper muffin cup, fill 2/3 full and bake at 325° for 35 to 40 minutes or top gets golden brown. Top with small amount of cherry pie filling on each one when cool.
Make a gallon of cherry Kool-Aid. Add tangerine juice (frozen), orange juice (frozen) and pre-sweetened Kool-Aid in a gallon size can. Mix it up real good.
Cook and drain macaroni, put in crockpot. Stir in cheese. In small bowl whip eggs, canned milk, salt & pepper. Pour over macaroni & cheese; stir. Add the rest of the milk and stir. I usually ad more cheese (mild) on top. Put some butter on top. Cook on low for 3 hours.
Boil sausage about 10 minutes to rid it of excess fat. Mix sausage, hamburger, egg, bread, salt and pepper. Sprinkle a piece of waxed paper with bread crumbs. Spread meat mixture in thin layer over crumbs. Put a slice of ham over this, cover with Mozzarella cheese. Roll up like a jelly roll. Place seam side down in baking pan large enough to accommodate. Bake at 350° for 45 to 60 minutes. Let rest for about 20 minutes before slicing. MmmmGood! Serves approximately 8. May be frozen if you have leftovers, I never have had any!
Mix ingredients together with mixer and bake at 350° for 25 to 30 minutes.
Thaw spinach. Place on paper towel and squeeze until all water is out. Combine spinach, mayonnaise, sour cream and vegetable soup mix. Cover and chill for several hours. Serve with crackers or vegetables.
Cut 1/2 cup butter into 1 cup flour as for pie crust. Add 2 tablespoons water; mix with fork. Form into a ball. Divide in half and pat both onto large ungreased cookie sheet. Make strips, 12 x 4 inches and 1 inch apart. Put 1/2 cup butter and 1 cup water in pan. Bring to rolling boil. Add extract; remove from heat. Stir in 1 cup flour; stir well to keep from lumping. When smooth and thick, add eggs one at a time (whole); beat until smooth. Divide in half and spread on prepared crust. Bake in a 350° oven for 60 minutes, until crisp and brown. This will be high, but will fall when removed from oven. Using your favorite frosting recipe, frost each puff, then sprinkle with pecans.
In a 4-cup measure, microwave the butter on High for 45 seconds to 1 minute or until melted. Stir in flour, salt and pepper until mixture is smooth. Blend in the milk. Microwave on High for 3 1/2 to 5 minutes or until mixture thickens and bubbles, stirring well once or twice during cooking time.
Combine in mixing bowl flour and ice cream. Beat until smooth. Fill well-greased muffin cups 3/4 full. Bake at 425° for 20 to 25 minutes or until golden brown. (If a richer muffin is desired, add 1 egg and 2 tablespoons cooking oil.)
Cook potatoes and dice (with skins on). Combine syrup, vinegar, oil, salt, garlic and basil. Pour over potatoes. Mix lightly and chill.
Wash and dry vegetables but do not peel. Cut all vegetables into chunks and place in a 2-quart casserole dish. Dot butter throughout casserole. Sprinkle shredded cheese over top of vegetables. Sprinkle bread crumbs on top of cheese. Lightly sprinkle Parmesan cheese on top. Bake for 1 hour in 350° oven.
Quickly wash mushrooms to remove dirt from pits. Boil for 2 minutes and drain. Remove and chop stems. Mix stems, garlic, onion, seasonings and white wine in skillet or saucepan; simmer to blend flavors. Stir in breadcrumbs and cheese. Mix well. Spoon stuffing into cavity of each mushroom and place in a baking dish. Drizzle with butter. Bake, covered, at 350° for 20 minutes.
Cream butter, sift confectioners sugar and beat into butter until light. Add vanilla and salt. Store in refrigerator for 12 hours. Shape into desired forms, adding nut meats, Brazil nuts or crystallized fruits, if desired. Dip candy in the chocolate and paraffin which have been melted together over boiling water. After dipping creams into chocolate, set on buttered platter to harden.
Heat oil in a 4-quart pressure cooker. Season pork chops with salt and pepper; brown on both sides in hot shortening. Add broth. Place vegetables on top of pork chops. Add soup over top. Close cover securely. Cook 10 minutes at 15 pounds of pressure. Cool quickly under cold running water. Remove chops and vegetables to a serving platter. Blend flour and 1/4 cup cold water. Add to juices in pan. Cook and stir until thick and bubbly. Serve with chops and vegetables.
Mix together the carrots and the raisins. Refrigerate. At the last minute, stir in the dressing.
Mix Ricotta cheese, Mozzarella, spinach and garlic powder in bowl. Mix and roll out 1 pizza package. Put 1/2 (or less) of cheese mixture onto bread 1/2 down from top; fold top over. Crimp edges together; repeat with other package. Place both calzones onto cookie sheet sprayed with Pam. Bake at 400° approximately 20 to 30 minutes (until golden brown). Put onto serving trays and slice. Serve immediately with warmed spaghetti sauce. Enjoy!
Put all ingredients, except cucumbers, in an enameled pan and let come to light boil. Add cucumbers. Let come to boil and boil 1 minute. Pack in sterilized jars. Seal while hot.
Layer in 9 x 13-inch glass pan in the order given. Cover with plastic wrap and age overnight in the refrigerator.
Salt and pepper roast. Mix other sauces and marinade. Lay brisket fat side down in pan and cover tightly with foil and marinate roast overnight in refrigerator. Next a.m., turn roast over and cover tightly with new foil. Cook in 225° oven for 6 hours or until brisket is fork tender.
Mix together eggs, oil and sugar. Add vanilla. Mix together dry ingredients and add to creamed mixture. Add grated zucchini and 1/2 cup nuts. Bake 1 hour at 325° in loaf pans. This makes 2 large pans.
Spread red currant jelly evenly over 1 layer of chocolate cake, then spread about 3/4 cup whipped cream over the jelly and add the cherries. Place another cake on the top of the cherries and drizzle cherry brandy over it, spread with 3/4 cup cream. Place the third cake on the top. Spread the remaining cream over the top and sides, sprinkle with shaved chocolate and decorate with whole black cherries.
Mix flour, sugar, baking powder and margarine until well blended. Set aside 1 cup for streusel topping. Add 2 eggs and 1 cup milk; beat until smooth. Add 2 cups blueberries and spoon into paper-lined muffin cups.
Preheat oven to 350°. Butter 8 (2/3 cup) souffle dishes. Sprinkle with sugar. Tap off excess. Bring milk and 1 cup of sugar to simmer in large saucepan, stirring until sugar dissolves. Reduce heat to low. Add chocolate and stir until smooth. Pour into large bowl. Cool 10 minutes. Beat whites into soft peaks. Add remaining 1/4 cup sugar and beat until stiff. Whisk 1/4 whites and yolks into chocolate mixture. Fold in remaining whites. Bake until souffle puffs about 16 minutes.
Flour and lightly season chicken wings. Brown and bake at 350° for 1/2 hour. Mix chopped garlic, soy sauce, sugar and chopped peppers together in saucepan. Bring to boil and cook until sauce becomes thick. Dip cooked wings into sauce coating each piece. Serve with sour cream or Ranch dip.
Preheat oven to 375°. Beat butter and sugar with mixer until fluffy. Alternately add flour and egg yolks. Mix in chocolate. Beat egg whites in separate bowl until stiff. Gently stir into chocolate mixture. Grease and flour 9-inch round cake pan. Spoon batter into pan. Bake until brown, about 35 minutes. Cool; remove pan. Split cake in half horizontally. Spread jam over bottom half of cake. Replace top half. Spread frosting on top. Garnish with whipped cream and raspberries. Serves 12.
Take out 2/3 cup of cake mix to be used later. Mix the rest with melted oleo and egg. Pat into 9 x 13-inch pan and bake for 15 minutes at 350° or until lightly browned.
Cook wild rice according to directions on box. Cook sausage, onion, green pepper and celery until done. Drain off excess drippings. Stir rice into sausage mixture. Add soups, mushrooms, pimento and cheese. Place in casserole dish, 12 x 8-inch. Bake in a 350° oven for 30 to 45 minutes. Yields 8 servings.
Prepare pastry; line 9-inch pie plate with one crust. Preheat oven to 425°. Drain cherries.
Mix ingredients together. Take about a teaspoon of dough and roll into ball. Place on cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 4 to 5 dozen. May add raisins and/or nuts.
Add all ingredients together in large pot. Stir well to mix paste. If using meat, slice sausage into six inch lengths. Beef brisket can stay whole or for quicker cooking cut into 2 inch wide strips the length of the brisket. Bring to boil stirring often, then simmer over low heat for 2-3 hours. Longer cooking adds more flavor and makes meat more tender. May be frozen and reheated for future meals. Makes 1-2 meals depending on family size. Serve over pasta.
Preheat oven to 375°. Line unbaked pie shell with half of the cheese, cut into strips. Top cheese with cooked, crumbled sausage. Cover with remaining cheese. Combine eggs, milk, salt and pepper; beat well. Pour over ingredients already in pie shell. Bake 25 to 30 minutes until knife inserted into center comes out clean. Serve piping hot. Serves 6.
Cook mixture of first 5 ingredients to desired doneness. Then add 8 ounces cream cheese and 2/3 cup milk. Mix until cream cheese is melted and serve over noodles.
Saute onion and celery in butter; do not brown. Add tomato soup, water, parsley, lemon juice, sugar, salt and pepper. Simmer 5 minutes. Celery will remain crisp. Top with unsweetened whipped cream and chopped parsley, if desired.
In a double boiler heat all ingredients. Pour into pie shell. For the meringue beat egg whites to a stiff peak. Put on top of pie. Bake at 250° until meringue is browned.
Mix brown sugar and butter; add eggs. Add next ingredients gradually. Add vanilla, then black walnuts (keep back 2 tablespoons flour to put on nuts so they won't stick together). Roll into 2 rolls; put in refrigerator or freezer overnight. Grease pans; slice cookies very thin. Bake at 350° until done, approximately 10 minutes. Watch closely; do not overcook.
Sift dry ingredients. Cream shortening. Stir in sugar gradually. Add unbeaten egg and sliced dates. Mix well. Add milk and vanilla. Stir in dry ingredients.
Cook the elbow macaroni in boiling water until tender; drain. In saucepan, melt the butter. Blend in the flour, salt and pepper. Add the milk; cook and stir until thick and bubbly. Add the onion (optional) and cheese. Stir until melted. Mix sauce with macaroni. Bake at 350° in a 1 1/2-quart casserole dish. Makes 6 servings.
Peel cucumbers and quarter lengthwise; cut crosswise into thin slices. Spread cucumber slices in a large shallow dish. Sprinkle with salt; let stand 16 minutes. Drain well. Combine remaining ingredients, except mint; add cucumber slices and mix well. Sprinkle with mint. Yield: 8 servings.
Pour water and juices into a 30-cup percolator. In the basket, put the brown sugar, spices and salt. Plug in and perk.