HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef, onion and garlic; drain. Add remaining ingredients and simmer until well blended. Serve warm with your favorite chips or crackers.
Soak pecans in salted water for 30 minutes. Drain on paper towel for 2 hours. Bake in 300° oven, stirring every 10 minutes until of desired color of brown.
Mix all ingredients well and pour into a 9-inch unbaked pie shell; bake in 350° oven (325° for glass pie plate) for 50 minutes or until brown and set.
Preheat oven to 350°. Cream 1 cup butter, 2 cups sugar and chocolate. Beat in eggs, one at a time. Stir in flour, baking powder, dash of salt, 1 teaspoon vanilla and buttermilk. Fold in pecans and coconut. Bake in layer pans for 30 minutes or tube pan for 1 hour and 15 minutes. Mix remaining sugar, butter and vanilla in saucepan. Add dash of salt and evaporated milk. Let stand for 1 hour. Stir occasionally. Cook to soft ball stage. Beat until creamy. Spread on cake.
Place layer of spinach in large bowl. Press. Sprinkle with salt, pepper and bacon. Add eggs and lettuce layer. Sprinkle with salt and pepper. Add peas and onion. Mix mayonnaise with sour cream. Cover salad with mixture. Sprinkle grated cheese on top. Cover and refrigerate overnight or at least a few hours.
Blend all ingredients; knead color as desired. Form into small balls. Press down. Let dry for at least 1 day before packaging.
Mix mayonnaise, sugar and cocoa. Add hot water and beat. Sift flour, soda and baking powders. Stir in mixture. Beat until smooth. Add vanilla and bake 30 minutes at 350°.
Over medium heat, mix sugar, cocoa and milk. Bring to a boil. Remove from heat and stir. Serve over biscuits.
Brown coconut and nuts in oven with 1 stick oleo. Stir often. Cool. Mix cheese, milk and Cool Whip. Pour half into each pie shell. Pour topping over each half and cover with rest of mixture. Drizzle caramel on top of pies. Freeze before serving.
Cook meat until fat is rendered. Transfer meat to 6 to 8 quart pot. Saute onion, green pepper and celery in meat drippings. Pour peas into pot. Add all sauted vegetables and Rotel tomatoes to pot. Add salt and pepper. Cook over medium to medium-low heat for 30 minutes.
Dissolve Jell-O in boiling water. Add pie filling and stir in pineapple plus the juice. Pour into 9 x 13-inch glass dish and congeal. It only takes a little time to congeal.
Mix flour, salt and pepper in gallon size food storage bag. Add chicken and share until coated. Reserve 2 tablespoons flour mixture. Heat oil in large deep skillet over medium heat. Add chicken; cook 5 to 7 minutes, turning once until well browned. Remove to a plate. Add onion, celery and carrot to drippings in skillet. Cook 3 to 4 minutes, stirring several times. Sprinkle with 2 tablespoons reserved flour and cook 3 minutes longer. Stir in cider, broth, rosemary and garlic. Add chicken. Bring to boil; reduce heat. Cover and simmer 25 to 30 minutes until chicken is done. Remove to serving platter and cover loosely with foil. Process liquid and vegetables in blender until smooth. Pour back into skillet; add apples. Cook over low heat 5 to 7 minutes until tender. With slotted spoon, remove apples to serving platter. Serve sauce separately. Serves 6.
Mix thoroughly sugar, shortening and eggs. Stir in sour milk and bananas. Sift and stir in flour, baking powder, soda and salt. Mix well. Add nuts. Grease a loaf pan; let stand in loaf pan for 20 minutes and then bake 50 to 60 minutes at 350°.
Cook onions in oil until soft, but not brown. Add remaining ingredients. Pour into baking dish. Cover and bake in a 350° oven until rice is done. Toss lightly with fork.
Pour boiling water over oatmeal. Let stand 20 minutes. Cream shortening, sugar, brown sugar and eggs. Add oatmeal to the mixture; stir. Add remaining ingredients.
(Be sure to grate carrots and refrigerate before starting.) Mix oil and sugar; beat well. Add eggs. Sift all dry ingredients 2 or 3 times. Mix with sugar mixture. Add nuts and carrots, a small amount at a time, until well mixed. Pour into well-greased and floured pans (three 9-inch pans). Bake at 350° for about 30 minutes, or until done.
Combine 1/2 cup melted butter with the next 5 ingredients in a bowl. Mix well. Pour into 2-quart casserole.
Combine pineapple and jello in saucepan. Cook over low heat until jello is dissolved. Remove from heat and add sugar, baby food and cream cheese. Mix these ingredients well, but do not beat. Chill until slightly thickened. Fold in whipped topping. Chill until firm.
Cook noodles; drain. Add tuna, mushrooms and soup. Place cheese throughout casserole, creating layers evenly. Bake at 350° about 30 or 40 minutes.
Melt the sugar in the tea. Mix all other ingredients and freeze. (This takes 24 hours.) Serve by scooping out some into a glasss and pouring a small amount of Mountain Dew over it.
Fry hamburger with onions. Add all remaining ingredients. Mix and fill cans. Pressure cook for 3/4 hour or cold pack 1 1/2 hours.
Remove meat from casing. In 12-inch skillet over medium heat, cook sausage and drumsticks in hot oil, stirring to break it up. Spoon off all but 1 tablespoon drippings.
Mix apple juice, onion and mushroom sauce together. Pour over chicken parts. Put 1 cup mushrooms over the top. Sprinkle with paprika. Bake at 350° for 2 hours. Put foil over top. Thicken your sauce for gravy.
Marinate garlic clove in oil for 1 hour; remove garlic. Wash, dry and tear chard into bite-size pieces (remove stems). Just before serving, heat oil, vinegar, salt and pepper, stirring occasionally. Pour over chard; toss until well coated. Sprinkle with eggs and bacon. Toss lightly. Garnish with hard-cooked egg slices, if desired.
Prepare puff pastry shells as box instructions. Remove from oven and set aside. In a large skillet, brown pork for about 10 minutes. Drain all fat. Add in all ingredients to the cooked pork. Cook with medium-low heat for 5 minutes. Fill pastry with pork. Serve immediately.
In a mixing bowl, combine the eggs, baby food, oil and buttermilk. Combine dry ingredients; add to the egg mixture and beat just until moistened. Pour into two 9 x 5 x 3-inch loaf pans that have been greased and floured. Bake at 350° for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Melt oleo in long 13x9 inch pan. Add each of the remaining ingredients in the order listed spreading on top of each other. Do not stir. Bake at 350 degrees. Let it cook about 25 minutes. Cut up in one inch squares.
Cream sugar and shortening. Add eggs, one at a time. Beat until fluffy. Add vanilla. Combine flour, cocoa, soda and salt. Add alternately with sour cream. Mix just until combined. Stir in water. Pour in 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes.
In a large bowl grate potatoes, let stand 5 minutes, top may turn color, but ignore. Remove as much excess liquid as possible. Add egg and mix well, then sprinkle flour while mixing. In a well-oiled heated skillet, to check drop a bit of potato mixture in and if sizzles, it's ready. Using a large kitchen spoon full of mixture make pancake size patties. Fry until top looks dry and bottom is golden brown, turn and fry until golden brown. Using a spatula, remove pancake, tipping it over pan to remove excess oil.
Peel eggs. Combine sausage, parsley, sage and pepper in a large mixing bowl, mixing well. Divide meat mixture into six equal portions. Press meat mixture around eggs with hands, keeping the oval shape. Sprinkle eggs with flour, coating lightly on all sides. Dip into beaten egg and then roll in bread crumbs. Heat vegetable oil in deep fat fryer or deep heavy saucepan to 350 degrees on deep fat thermometer. Cook one egg at a time for about 4 - 5 minutes or until well browned. Drain on paper toweling; cool, refrigerate.
For cake, pour boiling water over oats. Cover and let stand 20 minutes. Beat margarine until creamy. Gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oat mixture. Mix well. Sift together flour, soda, salt, cinnamon and nutmeg. Add to the other mixture. Mix well and pour in greased and floured 9 x 13-inch pan. Bake 25 to 30 minutes at 350°.
Dissolve Jell-O in boiling water. Gradually add to softened cream cheese, mixing until well blended. Stir in juices and rind. Pour in 1-quart mold. (You may add mandarin oranges slices, drained, if desired.) Chill until firm. Unmold. Makes 4 to 6 servings.
Combine flour and butter; press into a 13 x 9-inch pan. Bake at 350° until light brown. Let cool. In bowl, combine cream cheese, sugar and 1/2 of Cool Whip. Spread in cooled crust. Set aside.
Brown bacon in Dutch oven; add onions and cook until tender. Add potatoes, salt and pepper. Cover with sauerkraut and sausage. Add juniper berries and enough beer to cover potatoes. Simmer (covered) until tender (20 to 30 minutes). Serves 6 to 8.
Boil potatoes until only tender in salted boiling water. Mix brown sugar, water, butter and salt in large skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potatoes, gently stirring until glazed and heated through.
Melt peanut butter, butter and vanilla. Cook for 5 minutes. Mix in powdered sugar. Spread into pan; let cool.
Mix ingredients together and bake in 475° oven until golden brown (about 30 minutes). Can also be made into muffins.
Place peaches in a lightly greased 8-inch square baking dish. Sprinkle with 1/2 cup sugar. Cream butter and 1/2 cup sugar, beating well. Add self-rising flour and egg; mix well. Stir in vanilla. Spoon mixture over sugared peaches. Bake at 350° for 30 to 35 minutes or until golden brown. Yields 6 servings.
Place cooked, drained broccoli on bottom of pan. Place chicken over broccoli. Pour sauce made from soup, mayonnaise and lemon juice over the chicken. Sprinkle cheese over the sauce to cover it. Place bread crumbs mixed with butter over the cheese. Cook for 30 minutes.
Core and quarter unpared apples, then slice in 1/4-inch slices. Heat fat in skillet and add apples. Cover and cook slowly for 6 to 8 minutes. Add sugar and cook until transparent and tender, lifting and turning with spatula until done.
Stir cake mix with pudding. Add a few drops of green coloring, if desired. Add water and oil to the mix. Then add extract. Add the eggs, one at a time, using low speed. Beat 5 minutes. Grease an angel food cake pan or a Bundt pan. Bake at 350° for 45 to 50 minutes. Cool; then remove from pan.
Trim and cut vegetables into very thin slices. Rinse and drain mushrooms; dry and slice thinly. Melt butter in skillet. Add carrots and turnips; sprinkle with salt and pepper. Cook, tossing and stirring, over high heat for about 3 minutes. Add mushrooms and cook, tossing and stirring, for about 2 minutes. Add the shallots and toss. Cook briefly. Serve sprinkled with parsley. Makes 4 servings.
Beat eggs until fluffy, about 2 minutes. Add sugar and beat another 2 minutes. Sift flour over batter and fold in with rubber spatula. Fold in cooled margarine.
Cook and drain hamburg. Add taco seasoning mix and water. Boil away. Add rinsed and drained pinto beans, onion and green pepper. Let mixture sit overnight. Add shredded lettuce, tomatoes, crushed Doritos, Catalina dressing and cheese. Mix well.
Whip the whites until stiff and set aside. Put ingredients in bread machine in the order required by your machine. Start machine; after all ingredients are mixed, stop machine and add beaten egg whites. (Note: Use the dough cycle.) When dough is ready to form into loaf, let rest for 30 minutes. Sprinkle or mist with water and cut slits in top. Bake at 400° for 30 to 35 minutes.
Peel and slice potatoes. Cover with water and let them start cooking good; add onion, tomatoes, salt and pepper. Season with Mazola, butter or meat grease. Cover and simmer about 20 minutes; if too thick, add tomato juice or water. My mother's answer to chicken noodle soup when we had colds or flu.
Mix potatoes and enough water to cover in 4-quart saucepan. Bring to a boil. Reduce heat to medium; cook 25 minutes to 30 minutes or until tender. Drain well. Mash potatoes, gradually stirring in mayonnaise, cream cheese and onion powder, salt and pepper until light and fluffy. Spoon into 1 1/2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 45 minutes.
Stir butter, milk and sugar together on high until rolling boil. Turn down to medium-high and cook to soft ball stage.
Lay wax paper on top of folded newspaper. You will need two pieces about 12 to 18 inches long (the newspaper will help the pralines release after cooling). Mix sugars, milk, butter and pecans in saucepan over medium high heat until mixture comes to a boil. Boil exactly 1 1/2 minutes and while continuing to stir. Remove from heat and stir for another 30 seconds. Add vanilla and beat until mixture cools to the thickness of cream. Immediately spoon out onto wax paper. Allow to cool a few minutes. May not be doubled.
Preheat oven to 375°. Sift flour, salt and baking powder; set aside. In large bowl with electric mixer at medium speed, beat butter and peanut butter until blended. Add 1 cup sugar and then brown sugar and beat until light and fluffy. Add both eggs and vanilla; beat until smooth. Stir in flour mixture until well combined.
Sift together dry ingredients. Combine egg, milk and salad oil. Applesauce can replace oil in all recipes calling for oil or shortening. Add to dry items; beat well and add nuts. Turn into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° about 1 to 1 1/4 hours or until done. Remove from pan. Cool on rack.
Brown the meat (adding no salt). Mix rest of ingredients together. Bake for 1 hour at 350°. Add more noodles on top the last 15 minutes.
Core apples; slice into 1/2-inch rings. In Dutch oven, combine cider, cinnamon, cloves, apple rings and raisins. Bring to boil over high heat; reduce heat to low and simmer 5 to 8 minutes or until apples are just tender. Remove cloves; add oranges, lemon slices and lemon juice. Pour into punch bowl. Ladle into large mugs, including an apple ring, some raisins and citrus slices in each serving. Makes 2 quarts.
Mix jello in boiling water. Mix strawberry Kool-Aid, sugar and water. Add pineapple juice. When ready to serve, add sherbet and 7-Up.
Mix water with soda; cool. Cream shortening with sugar; beat in eggs. Sift flour with salt. Add creamed mixture alternately with cooled liquid. Stir in cereals and buttermilk; put in covered container in refrigerator. Can be used for weeks as needed. Bake at 375° for 20 to 30 minutes. Mixture improves after second day.
Boil potatoes with skins on. Peel potatoes and mash. Add in eggs. Add milk. Add sugar to taste. Add butter. Add flour. Mix very well and put in unbaked pie shell. Bake at 350° for approximately 40 minutes or until lightly browned.
Simmer carrots until barely tender. Drain and add to salad dressing in large bowl. Simmer broccoli about 8 minutes until not quite tender. Add onion and green pepper; simmer 3 to 4 more minutes. Drain and add to carrots. Add mushrooms. Stir to coat. Refrigerate overnight, stirring occasionally to re-coat. Should be tightly covered. Tastes best if allowed to warm up slightly, not heated, just stand at room temperature for 1/2 hour or 1 hour before serving.
Sift dry ingredients into bowl. Add milk and egg; beat well. Add cracklings and pour into well-greased skillet or muffin tins. Bake at 450° for 25 minutes. Serves 8.
Mix and put into a 9 x 13-inch pan the pretzels, 3 tablespoons sugar and margarine (melted). Bake at 400° for 8 minutes. Cool. Beat together the cream cheese and 1 cup sugar and add Cool Whip. Pour mixture over crumbs. Mix strawberry jello with boiling water. Add strawberries. Let stand 10 minutes. Pour over cheese mixture. Garnish with chopped walnuts.
Cream sugar and shortening at high speed 10 minutes. Add eggs, one at a time, and beat well. Add one cup flour. Beat at a low speed one minute. Add remaining flour and milk. Beat well. Add flavoring. Bake at 350° for 1 hour in greased tube pan.
Mix all ingredients together until batter is smooth. Pour each pancake into preheated electric frying pan at 325° lightly sprayed with Pam. Turn over when bubbly, cook until golden.
Drain, bone and break salmon into chunks or flake. Combine rice, 1/2 cup sour cream, 1/4 cup melted butter, lemon juice, dill and salt. Mix well. Stir in salmon.
Dissolve Jell-O; put in complete package of frozen strawberries. Add pineapple when strawberries melt. Add 1/2 cup pineapple juice.
Combine mix, 1/2 cup brown sugar, 3/4 cup oil, eggs and sour cream. Beat on high for 2 minutes. Place 1/3 of batter in well-greased pan. Mix 3 tablespoons brown sugar and 3 teaspoons cinnamon. Sprinkle 1/2 on batter in pan. Sprinkle with remaining sugar/cinnamon mix. Top with remaining batter. Bake in oven at 375° for 40 to 50 minutes.
Place margarine, almonds and coconut in skillet and brown lightly; set aside and let cool. Mix together the cream cheese, milk and Cool Whip.
Combine almonds and butter in a 2-cup glass measure. Microwave, uncovered, at power level High for 4 to 6 minutes, or until almonds are lightly toasted. Set aside.
Combine first 3 ingredients until creamy. Pour into pie crust. Chill for 2 hours or until set.
Cook cabbage and carrots in boiling, salted water until crisp tender. Meanwhile, in saucepan saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper. Cook until bubbly. Gradually add the milk; cook and stir until thickened. Drain the cabbage and carrots. Place half in a greased 2 1/2-quart baking dish. Top with 1/2 the sauce; sprinkle with half the cheese. Repeat the layers. In a small skillet, melt the remaining butter. Add the bread crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30 to 35 minutes or until cabbage is tender and top is browned. Makes 8 to 10 servings.
Preheat oven to 400°. Combine cream cheese, Parmesan, hot sauce, lemon juice and pepper in food processor. Cut smoked salmon into 32 small pieces and place a piece in each toast cup. Spoon about 1 1/2 to 2 teaspoons of cheese mixture over salmon and top with dill. Bake approximately 5 minutes. Serve warm.
Sift together plain flour, baking powder, salt and cocoa. Set aside. Cream shortening, butter and sugar well. Add eggs, one at a time, beating after each. Add flour mixture, one spoonful at a time, alternating with milk. Add vanilla; stir. Pour batter into well-greased pan(s). Bake 1 hour at 325°, 20 minutes at 350°.
Cook frozen spinach as directed on package. Drain well. Mix all ingredients together. Prepare the day before. Use as dip for vegetables.
Spread peanut butter on buttered surface about the size of a cookie sheet. (Wooden table or countertop is best).
Mix oil, eggs and sugar; add flour and cinnamon. Stir in nuts and chopped apples. Spread mixture in greased 9 x 13-inch pan and bake for 50 to 55 minutes at 350°. Good with butterscotch chips distributed on cake before baking.
Grease 9 x 13-inch pan. Mix all ingredients and bake at 350° for 20 to 30 minutes or until done. I have used Egg Beaters in this recipe.
Soften cream cheese and mix with deviled ham. Clean mushrooms and remove stems. Fill mushroom caps with cream cheese mixture. Broil or bake until hot. Can be made and and heated at the last minute. Yields 2 dozen.
Put vinegar, water, and salt in large boiler. Bring to boil. Add your home grown green beans and boil for 12 - 15 minutes. Pack your jars and seal. When ready to serve, drain beans, season and cook.
Spread crescent rolls on a 10 x 15-inch pan and bake for 15 minutes or until golden brown. Mix cream cheese, mayonnaise and dill and spread on top of crescent rolls. Top with whatever veggies you like.
In a 5 or 6-quart pan over medium-high heat, cook onion, garlic, green pepper and celery in oil until vegetables are soft and just beginning to brown (10 minutes). Stir in paprika and cook for 1 minute. Add tomatoes (break up with spoon) and their liquid, water, salt, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat, cover and simmer for 20 minutes. Add shrimp and continue simmering until shrimp turn pink (6 to 8 minutes). Stir cornstarch mixture and add to pan. Cook, stirring, until sauce bubbles and thickens slightly. Remove bay leaf. Serve in bowls over hot, cooked rice. Makes 5 to 6 servings.
Mix for one minute. Bake at 425° for 20 to 25 minutes.
Heat oven to 350°. Have a jelly roll pan ready. Mix butter and Worcestershire sauce in a large bowl. Add pecans and toss to coat. Spread on ungreased pan. Bake 15 to 20 minutes, stirring occasionally until toasted. Sprinkle with salt and pepper.
Bake meat in oven until cooked (350°). Slice the cooked meat into bite-size. Slice the vegetables into bite-size. Mix meat and vegetables together. Squeeze 1/4 lemon into the mix. Crush the peppers and add to the mix. Add fish sauce and sugar.
Hard-boil eggs and let cool. Chop eggs, onion and celery. Prepare instant potatoes according to directions for 4 servings. Stir in eggs, onion, celery, relish, mayonnaise, mustard and seasonings. Makes 6 to 8 servings.
Saute hamburger until pink is gone. Boil potatoes. Grate cheese, tomatoes, onion and garlic. Add cumin seed. Mix all together. Put into tortilla and double over. Fry in grease. Let drain. When ready to eat, sprinkle grated cheese, diced tomato and lettuce into tortilla.
Mix together and bake at 350° for 30 minutes. Take out and brush with oleo. Return to oven and bake another 30 minutes.
In a large bowl, mix all of the ingredients. Place meat mixture into oiled loaf pan. Bake at 375° for 45 - 60 minutes. Serves 6.
In oblong baking pan, mix flour and 2 cups sugar. Heat 1 stick margarine, water and oil until boiling. Pour over flour mixture. Mix well by hand. Dissolve soda in buttermilk and add to mixture. Add eggs and 1 teaspoon vanilla; mix well. Bake at 350° for approximately 30 minutes; set aside.
Brown beef and onion in large saucepan. Drain grease. Add water, beef bouillon, tomatoes and spice to taste. Bring to boil. Reduce heat and simmer one hour. Stir in carrots, celery and rice during the last 30 minutes of cooking time.
Mix pumpkin, sugar, flour, spices and yellows of eggs. Beat egg whites and add last. Fold in egg whites. Pour mixture in unbaked pie shell. Bake at 400° for 10 minutes, then bake at 325°. Test by putting knife in pie to see if done.
In medium saucepan, combine water, potatoes, salt and pepper. Bring to a boil; reduce heat. Cover and simmer until potatoes are tender. Add salmon after pulling skin off and deboning. Add dill weed. In small bowl, combine milk and cornstarch; blend with wire whisk until smooth. Slowly stir in soup. Bring to a boil and reduce heat. Cook an additional 2 to 4 minutes, stirring occasionally. If you like more salmon, you can use two cans. Pour salmon juice in pot with potatoes and cook along in soup.
Mix all ingredients in a large bowl. Cover. Refrigerate 1 hour. Makes 4 servings.
Boil sugars together with cream until mixture forms a very soft ball when tested in cold water, then add butter, vanilla and nuts. (May use other kinds of nuts instead of black walnuts.) Let stand until cool, then beat until light brown. May be put in buttered flat dish as for fudge or formed into rolls for slicing. Keep in covered dish.
Cook broccoli slightly. Mix with soup, mayonnaise and onion to taste. Put in casserole dish. Add layer of cheese, then crackers. Melt margarine and pour over top of casserole dish. Bake at 425° for 30 minutes.
Put all ingredients in top of double boiler or in a crock-pot on low heat (2 hours). Heat, stirring occasionally, until all cheese is melted and bubbly hot. Serve while hot with plain corn chips, raw cauliflower, etc. Have plenty tea and soda to cool down the throat.
Cut pork in small strips and saute in 2 tablespoons oil with ham. Add onion, green pepper and parsley. Cook until tender. Add remaining oil, rice, bean sprouts, salt and pepper; stir until well mixed. Make a well in the center of rice mixture. Add eggs and cook until semi-solid, then stir into rice and cook until done. Good with pepper steak.
Saute mushrooms and onion in butter. Mix all other ingredients (uncooked rice). Bake for 1 hour at 350°, uncovered.