HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and onion in a skillet, stirring to crumble beef; drain well. Stir in 1/2 tsp salt and 1/4 tsp pepper, and set aside.
Mix all and cook over medium heat, stirring constantly, just until the mixture comes to a boil. Makes 1 1/3 cups. Serve over gingerbread, angel food, etc.
Combine cranberry juice and sugar. Stir until sugar is dissolved. Add pineapple juice. Pour into punch bowl over a piece of ice. Add ginger ale just before serving. Makes 1 gallon or 32 punch cups.
Saute celery, onion and green pepper until crisp-tender; do not brown. Add soups, Cheez Whiz, mushrooms and pimentos. Mix until well blended. Add chicken pieces and noodles. Pour into three-quart casserole. Sprinkle grated Cheddar on top. Bake at 350° until center begins to bubble.
Cook sugar, water and cornstarch until thick and clear. Add dry jello. Cool completely. Slice strawberries and fold into jello mixture. Put in favorite pie crust. Top with Cool Whip. Makes two pies.
Use a 13 x 9-inch dish. Place noodles in bottom of dish, then layer of meat, 1st can of soup, layer of meat, 2nd can of soup, then ditto 3rd and 4th cans of soup with layer of meat. Pour Pet milk plus 1 can of water over mixture. Cover with grated cheese. Bake about 30 minutes at 375°.
Combine all dry ingredients; mix well. Add egg and mix well. Add milk slowly and blend well. Start cooking on high heat, stirring constantly. Reduce to medium heat, stirring constantly. After thickened, add vanilla. Blend well. Serve hot or cold.
Preheat oven to 325°. Melt butter in skillet. Add sugar and curry powder. Add pineapple and syrup to skillet. Mix and simmer until sugar is melted. Put fruits in a buttered shallow pan or baking dish (1 1/2-quart). Pour sauce over fruit. Bake 1 hour. Makes 8 servings.
Combine all ingredients in food processor bowl. Pulse to blend and then run continuous for 10 to 15 seconds. Makes 1 cup.
Stir over low heat until shortening and chocolate melts. Bring to full rolling boil; stir constantly. Boil 1 minute, remove from heat and beat until lukewarm. Add 1 teaspoon vanilla and spread over any cooled cake.
Blend all but egg whites and brown sugar. Pour into two 9-inch pie shells. Bake at 450° for 10 minutes.
Mix the m.s.g., soy sauce and ginger; set aside. Add chicken cube to water to make broth; set aside. Heat oil; saute steak and garlic for 3 minutes. Add m.s.g. mix, chicken broth and broccoli pieces. Put cover on pan and bring to a boil. Reduce heat and cook for 5 minutes. Thicken with cornstarch, which was diluted.
Mix jello and hot water until dissolved. Add sherbet, stirring well. Let set in refrigerator until thick. Add oranges and whipped cream. Chill.
Alternate layers of yams and banana slices in a 1-quart casserole ending with a layer of yams. Melt margarine. Stir in salt, corn syrup and orange juice. Pour over yams and bananas. Cover and bake at 375° for 30 minutes. Baste yams and bananas with liquid. Sprinkle with coconut. Bake, uncovered, 10 minutes or until coconut is browned.
Combine strawberries, banana and 2 tablespoons sugar. Blend sugar. Mix sour cream and rest of sugar; whip and blend into milk and sour cream. Add wine. Whisk until well blended; fold in strawberries and bananas. Chill 2 hours. Yields 4 1/2 cups.
Peel potatoes and cut each medium size potato into about six pieces. Place in a baking pan. Sprinkle with salt and pepper.
Mix Bisquick and sausage with hands until well blended. Mix in cheese and roll into walnut-sized balls. Bake on cookie sheet at 375° for about 15 minutes or until brown.
Mix dry ingredients. Add remaining ingredients and stir in buttermilk until mix is a medium batter. Drop into cooking oil and deep fry until golden brown.
Rub roast with pepper; place in a shallow roasting pan. Roast uncovered at 325° for 45 to 60 minutes. Let stand 10 minutes; slice thin. Slice bread lengthwise. On bottom half of bread, layer spinach, meat, tomato, cucumber, avocado, green pepper and alfalfa sprouts. Drizzle with dressing. Replace top of bread and serve immediately.
Cut bacon into 1-inch squares. Fry and remove from skillet to drain. Place onion (chopped) into skillet with bacon grease. Cook until clear; add pork and beans (remove pork fat). Add sugar, mustard and Worcestershire sauce to taste.
Saute curry powder in butter. Add sugar. Arrange fruit in baking dish in layers, placing some sugar mixture between each layer. Bake 15 minutes in 350° oven. Baste with mixture and bake 15 minutes longer.
Add 7/8 cup water. Knead dough about 10 minutes after mixing thoroughly. If dough is sticky, add a little more flour. Roll out 1/4 inch thick. Cut in shapes with cookie cutters or shape freehand. Make coils, balls, etc. for trim to decorate. Moisten to stick to dough. Bake about an hour at 325°. Paint with water colors or food color. Make a hole with a straw before baking if you want to hang on the tree.
Thaw and squeeze out excess liquid from broccoli. Mix all ingredients together and put in a baking dish. Bake at 300° for 30 minutes. It is done when toothpick put in center comes out clean. Rub top with 3 or 4 pats of margarine as soon as it comes out of oven.
Cook turkey; drain off any liquid. Add the chopped vegetables and the rest of the ingredients. Simmer for 1 to 2 hours.
Wilt a little onion and bell pepper in oleo. Add pepper and oleo. If you like cheese, add a little. Boil squash in salt water. When done, drain water and mash. Mix with other ingredients. Bake in greased casserole with a few cracker crumbs on top.
Melt margarine/ butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using buttered spatula, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cool.
Cream shortening and sugar; add eggs, beat well. Sift flour, cocoa and salt. Add to first ingredients by hand. Add vanilla and nuts. Pour into greased 9 x 13-inch pan. Bake 35 minutes at 300°. Remove from oven and spread marshmallows over cake. Bake 10 more minutes at 350°. Remove and cool completely. Ice.
Wash, peel and cut eggplant into small pieces. Cut onion and bell pepper into small pieces. Enough water to cover; salt to taste. Stew down until tender or most of water is gone.
Remove strings from beans; wash beans thoroughly. Cut beans into 1 1/2 inch pieces. Cook beans in boiling salted water 15 to 20 minutes or until crisp tender. Drain and set aside. Saute green pepper and onion in hot oil until tender. Add tomatoes, basil, rosemary, salt, pepper, and beans, mixing well. Heat thoroughly.
Cream sugar and butter well; add eggs one at a time. Beat well. After sifting flour, measure and then add spices, cocoa and a pinch of salt. Dissolve soda in water. Add nuts and apples last. Cook in a slow oven at 350° in a greased and floured pan.
Combine garlic and olive oil. Cream butter and add to oil mixture. Combine egg yolks and cream to oil mixture. Boil fettucine noodles; drain well. Add mixture to noodles. Add salt and pepper.
Beat cake mix, brown sugar and peanut butter in bowl until crumbly. Reserve 2/3 cup. Beat remaining mixture, water, oil and eggs. Pour into pan. Stir nuts into reserved crumbly mixture. Sprinkle over batter. Sprinkle with chocolate chips. Bake at 350° for 40 to 45 minutes in a 13 x 9-inch pan.
Put all ingredients into a large bowl (or blender) and blend well. Pour into a buttered 10-inch pie plate and bake in a preheated oven for about 1 hour. When done, the crust will be on the bottom, the custard in the middle and the coconut on top.
Preheat oven to 400°. Bake bread until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes, then place on a wire rack. Cool completely. Slice and serve.
Cream butter and sugar in bowl. Add eggs and vanilla. Blend well. Mix flour, cocoa, baking soda and salt. Gradually add to cream mixture. Drop by teaspoons onto ungreased cookie sheet. Bake for 8 to 9 minutes in 350° oven.
Wash greens and cut them. Place ham hocks in boiler with about 1 quart of water and let boil about 30 minutes. Then add oil, salt and sugar. Add greens and cook over medium heat. Stir about every 10 minutes and cook until tender.
Cook broccoli in boiling water with a cover for about 3 minutes; drain and plunge into ice water. Drain and set aside. Cook fettuccine according to directions; drain and place in a large bowl. Set aside.
Preheat oven to 350°. Cream shortening and sugars together. Add eggs and vanilla and beat well. Sift together flour, salt, soda and baking powder. Stir into creamed mixture. Stir in rolled oats. Fold in gumdrops and nuts. Drop by teaspoons 2 inches apart on ungreased cookie sheets. Bake for 12 minutes or until lightly browned. Cool on wire rack. Yields about 6 dozen.
In a plastic/paper bag, combine flour, salt and pepper. Shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess seasoned flour. In large skillet, heat 1 tablespoon olive oil over medium heat. Add chicken and brown on one side, about 5 minutes. Add other tablespoon oil; turn chicken and brown on second side. Transfer chicken to a plate; set aside. Add margarine to skillet; melt and cook onions, stirring until softened, 2 to 3 minutes. Stir in remaining seasoned flour; cook, stirring, about 1 minute. Add chicken broth, 2 tablespoons lemon juice and thyme. Bring mixture to a boil, stirring constantly. Return chicken to skillet; reduce heat and cover. Cook chicken about 5 minutes. Remove chicken. Stir in remaining 1 tablespoon lemon juice into sauce. Stir and pour over chicken. Serve chicken with lemon wedges and a sprinkling of parsley.
Cook and stir milk and flour together until thick. Let it cool until cold. Add butter, Crisco, sugar, salt and vanilla; mix with flour mixture and beat at least 10 minutes. Keep in refrigerator until cake is done and cold, then frost.
This dough will do anything where a pastry dough is needed. It can be used for a dessert, canapes, pie crust and etc. Keep a supply in the freezer at all times.
Cook broccoli. Put broccoli, pieces of chicken (whole or cubed, your choice) in buttered casserole dish. Mix soup and half and half together. Pour over broccoli and chicken. Sprinkle with Cheddar cheese and bread crumbs. Bake at 350° for 20 to 30 minutes.
Beat egg white with cold water; beat until foamy. Stir in nuts and mix well until nuts are completely coated. Mix in bowl the brown and white sugars, nutmeg, salt and cinnamon. Pour over nut mixture and stir until nuts are covered. Pour on cookie sheet and bake 1 hour at 250°. Stir 3 or 4 times while baking.
Put caramels in top of double boiler with the 1/3 cup of milk. Put cake mix in a bowl with margarine, milk and nuts. Combine into stuff dough.
Mix and pour over the above. Bake at 400° for 1 hour. Let sit 15 minutes before serving.
Sear brisket in oil in a big pot (with a lid), browning both sides. When brown, remove to a platter. Add vegetables, garlic and pepper; saute until vegetables start to brown. Return meat to pot, laying on top of vegetables. Add water or broth until about half of meat is covered. Cover pot tightly and cook on top of stove at slow simmer 2 1/2 hours (or in 325° oven) until a fork pierces meat easily. Allow to cool in its juices overnight. Pour off all juice into a container and place in freezer until fat congeals and can be removed. Return defatted sauce to meat. Yields 6 to 8 servings.
In large bowl, make layers of cabbage, green pepper and onions. Sprinkle 1 cup sugar over top.
Boil peppers (opened from top and cleaned) for 5 minutes in salted water. Combine meat, 1/4 cup onion, celery, salt, egg and milk. Drain peppers and stuff with meat mixture. Place in 8 x 8 x 2-inch baking dish. Heat oven to 350°.
Cook rice according to package directions and cool. While it is still warm, add chopped onion, vinegar, corn oil, curry powder and	salt. Chill for 3 hours or overnight. Add chopped celery, peas which have been cooked and cooled and mayonnaise. Add chicken pieces or chopped boiled eggs, although the salad is	delicious even without it. Serves 8 to 12 people.
Brown ground beef. Boil egg noodles until tender. Using a casserole dish, layer noodles, beef, sauce and cheese. Bake until cheese is bubbly at 450°.
In one pot, start cooking cut-up chicken in water. In heavy skillet, make roux (1 cup oil, 1 cup flour). Cook until dark brown, stirring constantly. Over medium flame, add chopped onion, celery and garlic; cook slowly, still stirring, until very tender. Will make a thick gravy. Add roux mixture to chicken; cook till tender, then add okra, stewed tomatoes, green onions and parsley. Cook 20 minutes. Serve over rice. Oysters or shrimp may be added if desired.
Heat oven to 375°. Mix beans, spaghetti sauce, onion and cheese in	an ungreased 1 1/2 quart casserole. Arrange frankfurters on top. Bake, uncovered, for 30 minutes or until bean mixture is bubbly and frankfurters are light brown.
Brown ground beef in a pan sprayed with Pam. Add tomato juice and seasonings. Cook over low heat. When mixture is boiling about 5 minutes, gradually add the macaroni so that the tomato juice mixture continues to boil. Add green peppers and onion. Cover and cook until macaroni is tender, about 25 to 30 minutes. Stir occasionally during cooking. Serves 4 to 6 people.
Cream butter and sugar together, then add the eggs one at a time, beating well. Stir in pineapple and fold in the bread cubes. Pour into greased 1 1/2-quart casserole dish and bake uncovered for 1 hour at 350°.
Rinse the rice. Place all ingredients together in a pot (with a tight lid). Bring to a boil. Reduce heat, cover and simmer for about 45 minutes, keeping lid on tight. Remove from heat and set aside, covered, for 10 minutes. Stir with a fork to fluff. Serves 4 to 6.
Boil potatoes with jackets on. Peel as soon as possible. Mash up. Add the Italian seasoning. Mix well. Pour into baking dish. Sprinkle cheese on top and bake until cheese is melted.
Combine all ingredients. Bake at 425° in unbaked pie shell for 15 minutes, then reduce heat to 350°. Cook until knife blade comes out clean.
Mix mashed sweet potatoes, oleo, sugar, vanilla, eggs and milk together. Put in 9 x 12-inch greased pan.
Prepare cake as directed in 13 x 9-inch pan. Cool in pan 15 minutes. Poke holes in cake with knife at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and pour over cake in pan. Chill 3 to 4 hours and top with Cool Whip. Store in refrigerator.
In a large bowl, combine the bean dip and taco mix. Spread mixture in a 10-inch pie plate. Sprinkle chopped onions over mixture. Blend together Miracle Whip and sour cream. Spread over onions. Sprinkle sliced ripe olives on top. Chill. Serve with corn chips.
Heat oven to 350°. Grease and lightly flour 9 x 5-inch loaf pan. In blender heat oats 1 minute. Combine flour, baking powder and salt; set aside. Beat sugar and margarine until fluffy. Add eggs and lemon peel; mix well. Add dry ingredients alternating with milk, mixing until blended. Pour into pan. Bake, hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan. Remove to wire rack. Cool completely. Sprinkle with powdered sugar. In a blender, blend raspberries until smooth. Serve with pound cake. Makes 16 servings.
Mix sugar, peanuts, Karo syrup and salt. Microwave on High heat for 4 minutes. Take out; stir well. Put back in microwave 4 more minutes. Remove. Stir in 1 teaspoon vanilla and 1 teaspoon butter. Microwave for 2 minutes. Take out. Add 1 teaspoon baking soda. Stir. Pour on a greased cookie sheet. Cool.
Preheat oven to 350°. Lightly spray a 9 x 13-inch baking dish with nonfat cooking spray. In a large bowl, combine apple butter, sugar, brown sugar, vanilla and egg substitute and mix until blended smooth. Stir in cocoa, flour and baking powder. Mix until all ingredients are blended. Spoon batter into prepared dish and bake 30 to 35 minutes. Cool to room temperature. Sprinkle with powdered sugar, if desired. Makes 24 brownies.
Slice apples and place in an 8 x 8-inch square, greased baking dish. Add raisins, nuts and brown sugar. In a large mixing bowl, stir together the flour, sugar, salt and baking powder. Add egg. Stir with fork until mixture forms balls. Spread over apple mixture evenly. Pour butter evenly over apple mixture. Sprinkle with cinnamon. Bake at 350° for 30 minutes.
Mix all ingredients together, except sugar/cinnamon and raisins. Cut into shapes, fancy or round. Bake until just done, approximately 12 minutes at 350°.
In a large skillet, saute onion in hot butter until clear. Remove from heat and stir in hot rice, sour cream, cottage cheese, bay leaf, salt and pepper. Toss lightly to mix.
Combine first five ingredients in a 1 1/2-quart casserole. Cover and microwave at High for 11 to 13 minutes or until bubbly, stirring every 4 minutes. Serve over rice. Yields 6 servings. Preparation time is about 5 minutes.
Mix butter and cream cheese thoroughly. Chop ends of green onions up and add to mixture. Form ball and roll in chopped pecans.
Mash bananas. Stir in other ingredients. Put into ring mold or Bundt cake pan or paper filled cupcake pans. Freeze well overnight or all day. Remove from freezer about serving time.
Beat egg yolks. Cream together butter, sugar and egg yolks. Add raisins and pecans. Add vinegar and vanilla, mixing well. Fold in beaten egg whites. Put in an unbaked pie shell. Bake at 325° for 50 minutes.
Chop tomatoes fine; drain off juice. Add same amount of water and scald. Pour off. Scald in same amount of water again. Drain, then add apples (chopped fine), sugar, raisins, suet, salt and vinegar. Cook until tomatoes are color of raisins. When cool, add spices.
Melt margarine in saucepan. Stir in macaroni, juice, onions and spices. Bring to a boil and set aside. Brown ground beef and drain. Add tomato mixture and ground beef into a casserole dish and bake at 350° for 20 minutes, uncovered. Add shredded cheese and return to oven for 10 minutes. Use whatever type of cheese your family likes. This is a great one dish meal.
Combine ham, crumbs, potatoes, eggs and parsley. Saute onion in butter; stir in mustard, salt and pepper. Add to ham mixture. Rinse a bread pan in cold water; pack ham mixture into it. Turn out ham loaf onto a greased shallow baking pan. Mix orange juice concentrate and honey; brush over loaf. Bake at 400° for 20 minutes. Brush with rest of orange juice mixture and bake 20 minutes more. Cool, cover and refrigerate.
Cream sugar and butter or margarine. Blend flour, salt and vanilla into mixture and beat well. Add eggs, then stir milk into mixture. Line two 9-inch pans with pie crust. Pour in the filling and bake in 450° oven for 10 minutes, then reduce heat to 350° for another 30 minutes or until filling is firm. (I use 1 cup whole pecans or chopped pecans in bottom of crust.)
Cream shortening, sugars and eggs. Mix salt and baking soda into flour. Add to creamed mixture. Add chocolate chips. Drop by large teaspoonfuls on greased baking sheet. Bake at 350° for approximately 10 minutes. (Remove from oven when only starting to brown, cookies will be soft.) If you let them brown completely, they will be hard. Please do not substitute margarine or butter for the shortening. It will change the texture. These are also great with butterscotch or peanut butter chips. Enjoy!
Cut hot dogs in small chunks. Boil hot dogs until heated through. Combine hot dogs and salsa. Stir to coat. May use stove top or crock-pot. Heat until ready to use.
Bake cake mix per directions on box. Let stand 15 minutes. Cut the two layers in half to make 4 layers. Dental floss works great for cutting the layers.
Mix flour with sugar and sift. Add melted oleo, 3 beaten eggs, salt and Karo. Mix all together; beat well and add the pecans. Pour into unbaked pie crust. Bake at 350° for 25 to 30 minutes.
In a bowl, combine ground beef, oatmeal, onion and seasonings. Blend in eggs and milk. Add cheese; mix carefully. Shape into shallow baking dish. Bake at 350° for 1 hour. Yummy!
In medium bowl, combine cream cheese, sour cream, chilies, onion, Cheddar cheese and sugar. Mix thoroughly. Spread onto tortillas sparingly. Roll up. Cover and chill for 2 hours or overnight. Keep tightly covered.
Place apples in a greased 2-quart casserole dish. Cream margarine and sugar. Add the flour; mix. Press the creamed mixture into the apples. Spread and press grated cheese into the mixture in dish. Pour milk/cream on top. Bake at 350° for 30 minutes.
Mix oil and sugar. Add one egg at a time, beating after each. Add dry ingredients, then fold in carrots and nuts. Bake for 1 hour at 350°. Cool completely before frosting.
Combine all ingredients. Cover and refrigerate for 2 days. Will keep in refrigerator for 2 weeks.
Cut a thin slice lengthwise from zucchini; hollow out using a grapefruit knife. Chop zucchini meat. Parboil zucchini shells about 5 minutes; drain on paper towels.
Preheat oil in a deep fryer to 375 degrees. Combine the buttermilk and Tabasco. Mix well. In another bowl, combine the corn meal mix, flour and Essence. Stir to mix. Add corn and buttermilk mixture to the dry ingredients. Mix well. Drop from a tablespoon into hot oil and fry until golden brown. Drain on absorbent paper. Makes about 2 dozen small fritters or 18 medium size fritters.
In a pie plate, beat eggs and salsa. On a sheet of wax paper, combine the bread crumbs and spices. Dip each chicken piece in the egg mixture and roll in crumbs, then dip again in egg mixture and again in crumbs. Set aside.
Mix first 6 ingredients, then mix peaches, 1 cup sugar and 1/4 cup of water. Dot with butter. Pour the butter over this and bake 45 minutes at 350°.
Wash the roast and place in a crock-pot. Mix the remaining ingredients in 2 1/2 cups water and pour over roast. Cook on low for 6 to 8 hours. Take meat out and shred. Put meat in individual French rolls. Put the juice in soup or salad bowls; use as a dip for the sandwiches.
Mix all ingredients well. Spread in greased 9 x 12 x 2-inch pan. Bake for 25 to 30 minutes at 350°. Cut into rectangles.
Start with roll. Add cheese, ham, pineapple, ham and cheese. Wrap in foil and bake in fire.
Preheat oven to 425°. Mix cornstarch and sugar in saucepan. Stir in the water. Bring to boil, stirring, and cook for 1 minute or until mixture is somewhat clear. Add blueberries and pour into a 1 1/2-quart baking dish or 9-inch pie pan. Sprinkle with cinnamon and 1 teaspoon of oil. Sift flour, baking powder and salt. Combine milk and remaining oil and add all at once to flour mix. Stir until it forms a ball (or use processor). Drop by spoonfuls into fruit. Bake 25 to 30 minutes or until lightly browned. Serve hot or warm with cream or ice cream.
Beat eggs and pie filling until cherries are smooth. Add the cake mix; beat well. Pour into greased and floured jelly roll pan. Bake at 350° for 25 to 30 minutes.
Scrub potatoes. Cook, covered, in boiling water just until tender, about 35 minutes. Drain, peel and place in a large bowl. While potatoes are still warm, mash with an electric mixer. Add butter, bourbon, orange juice, brown sugar, salt, cinnamon and nutmeg. Beat until smooth and fluffy. Turn mixture into a greased 2-quart casserole. (May be made ahead up to this point. Cover and chill until ready to bake.) Sprinkle nuts around the edge to make a border. Bake at 350° for 45 minutes until lightly browned. Makes 8 servings.
Mix sugar, salt, cocoa and cornstarch or flour until well blended, set aside. Heat milk just till hot, add sugar mixture and bring to a boil in a heavy saucepan, stirring constantly. Beat egg yolks and add about 1/2 of hot mix while stirring. Add back to hot custard in sauce pan while stirring. Heat until boils again. Stir in butter and vanilla and cool. Pour into baked pie shell.
Lightly butter cookie sheet. Mix flour, baking powder, butter, eggs and sugar. Beat well. Add vanilla, sherry and anise seed, mixing well. Fold in almonds; knead and form into 2 rolls 12-inches long x 2-inches wide. Transfer rolls to prepared cookie sheet. Bake in a 350° oven for 20 minutes. Remove and cut diagonally while still hot. Replace in oven 10 minutes to dry out. Remove and cool.