HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. Add remaining ingredients except cheese and tortillas. Simmer 10 minutes. Place rounded tablespoonfuls of meat mixture and cheese in each tortilla; roll up tightly. Place seam side down in a 12 x 8-inch baking dish. Top with remaining meat mixture. Cover tightly with foil. Bake in a 375° oven for 25 minutes. After removing from oven, sprinkle with remaining cheese and serve.
Mix eggs and sugar; add flour gradually. Then add soda, salt and nuts. Place on a greased pan and cook in a low 250° to 275° oven for 40 to 45 minutes.
Cut backstrap into 1/4-inch thick fillets. Season with Cajun seasoning and fresh black pepper. Put flour in 1 gallon bag. Add seasoned meat and shake. Heat peanut oil in nonstick frying pan. Saute meat on both sides (2 minutes per slice). Put meat aside in ovensafe stoneware 2-quart pot. Pour off excess oil and make gravy using drippings, water, flour mixture and onions. Pour this over meat in stoneware pot. Add mushrooms (sliced), mushroom soup and wine. Cover roast and bake at 350° for 90 minutes. Serve with steamed rice or mashed potatoes. Makes 4 to 6 servings. Beef round steak may be substituted.
Bring 2 cups water to a boil; add tea bags. Boil other 4 cups of water. Add sugar and stir until dissolved. Add tea to the sugar and water mixture. Add the remaining ingredients.
Break broccoli into small flowerets and blanch for 3 minutes. Mix and toss all ingredients. Serves 4.
In a large bowl mash hot potatoes. Add cream cheese and butter; beat well until cream and butter are melted and mixed. Add sour cream. Blend eggs, onion and milk; add to mixture. Add salt and pepper to mixture. Mix well until light and fluffy. Place in greased 9-inch round casserole. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 8 to 12.
Lightly grease a 9 x 5 x 3-inch loaf pan. Line with waxed paper and grease the paper. Mix fruits and nuts in a large mixing bowl. Sift flour, baking soda, baking powder, salt, and sugar over mixture; toss to coat all nuts and fruits with flour. Set aside. Beat eggs until foamy, then add vanilla. Pour over fruit mixture and stir just until blended. Pour into prepared loaf pan. Bake at 300° for 1 1/2 hours. Remove from pan and cool on wire rack.
Cook apples until soft, adding enough water to have juice in apples. Melt butter; add syrup and sugar. Stir until all is melted. Remove from heat. Add slightly beaten eggs. Add flour. Mix well. Use more flour, as needed, to make dough stiff. Pinch off enough dough to roll out thin (about 8 to 9-inch round). Make six or eight layers. Stack layers; spread apples between each layer. Top layer will be cake. Bake at 350° until done.
Make cake according to directions on box. Make and bake two 8 or 9-inch layers. Separately, follow box instructions to make the vanilla pudding, adding the 8 to 12 drops of green food coloring as you blend ingredients. Cover this mixture and place in refrigerator at least an hour, or until you are ready to use it. (This is the slime.)
Mix cake mix, 1 egg, margarine and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 13 x 9-inch pan. Beat cream cheese until fluffy. Gradually blend in sweetened condensed milk, 2 eggs, pumpkin and 2 teaspoons pumpkin pie spice. Mix well. Pour over crust and sprinkle with nuts and bake 30 to 35 minutes at 350°. Cool. Cut into bars.
Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over 8 of the patties. Place remaining patties on top and press edge lightly to seal. Grill over medium coals until well done. (Pork sausage in burgers requires thoroughly cooking). Serve on buns with lettuce if desired. Makes 8 servings.
Put flour in a deep narrow bowl (small mixing bowl). Make a well in the flour. Put the 3 eggs and salt in the well. Begin whipping with a fork. Gradually the eggs will pick up more and more of the flour. Keep whipping until you have a soft ball of dough. Dump onto well floured board. Knead more flour in until you have a stiff dough that is no longer sticky. Divide into 3 balls. Roll out about 1/8 inch thick, making sure your dough is well floured on top and bottom. Pick up and turn over (should be larger than a pie shell), then cut in 3 to 4 inch wide strips. Stack; flouring well between each strip. After they are all rolled and stacked, cut across stack to desired width of noodles (1/4 inch). Cook in large kettle of meat stock or just plain water that you add a teaspoon of salt and 2 tablespoons of oil to. Takes 20 to 30 minutes to cook.
In a deep kettle, fry out pork cubes slowly, turning occasionally, until crisp bits remain. Remove these to use later. In the hot fat, fry onions slowly until soft and golden. Add 6 cups cold water, potatoes, seasonings and vinegar. Boil until potatoes are half done. Add fish chunks. Continue cooking gently until fish is tender. Add the browned bits of pork.
Dissolve gelatin in cold water. Add pineapple to sugar and boil. Add juices and cool.
Brown meat in olive oil. Add onions; cook until tender. Stir in ingredients in order given, except cheese. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. Spoon into a baking dish and top with cheese. Broil until cheese is melted.
Precook wild rice. Saute onion, celery and pepper in a little butter. Break up pork sausage and brown slightly. Mix with rest of ingredients and bake in 350° oven for about 1 hour.
While stirring ingredients in bowl, simmer the raisins in tiny pan with enough water to cover them and a little to spare. Be sure to drain water from raisins before adding to dough. Cream the shortening. Add brown sugar and egg; mix well. Add applesauce. Sift dry ingredients together and add to mixture. Add raisins and nuts, if desired. Drop by teaspoonfuls on greased cookie sheets. Bake at 350° for 12 to 15 minutes.
Preheat oven to 350°. In medium saucepan, prepare stuffing mix according to package directions. Stir in 1/2 can onions. Spread stuffing over bottom of greased 9-inch round baking dish. Arrange broccoli spears over stuffing mix with florets around edge of dish.
Mix together all ingredients. Pour into large greased casserole dish. Bake in 350° oven for 40 to 45 minutes. Insert butter knife in middle.
Mix together yogurt, Cool Whip and Sweet 'N Low and pour into pie crust. Chill for at least 1 hour. My favorite yogurt flavors include: caramel, banana cream, black cherry and lemon. Makes 4 to 6 servings.
Mix potatoes, sugar, beaten eggs and melted margarine. Add vanilla. Mix well and pour into two unbaked pie crust. Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted in middle comes out clean.
Soak gelatin in clam juice. Blend cream cheese and mayonnaise. Add celery, onion and rest of seasonings. Add gelatin mixture; blend well. Fold in shrimp and clams. Pour into a 6-cup oiled mold. I use a fish mold. Chill overnight. Unmold on large serving dish. May be decorated to resemble a fish or sprinkled with paprika. Serve with crackers. Will serve a large party.
Combine all ingredients, mixing well. Roll into 3/4-inch balls and coat with chocolate. Makes about 40.
Place potatoes on cookie sheet. Combine melted margarine, water and seasoning; brush over potatoes. Bake at 400° for 40 minutes or until tender. Makes 6 servings.
Fry sausage in pan while loosening it with 2 forks to make clumps (or use your hands). Fry until browned. Add diced potatoes and stewed tomatoes. Stir periodically on low flame until potatoes are cooked.
In mixing bowl mix together the margarine, oil, eggs, sugar and vanilla; mix these ingredients well. Add flour, cocoa, salt, baking powder, soda, cinnamon, buttermilk, zucchini, chocolate chips and nuts. Mix for 2 minutes.
Put into crock-pot and stir. Cut about 1-inch pieces of kolbassi into the sauce and cook about 3 hours. Enjoy.
In top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let set at room temperature for 4 hours. Bring water in bottom of a double boiler to a boil; add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator. Makes about 2 cups.
Arrange chicken breasts in shallow baking dish; cover with mushrooms. In a small bowl, combine mushroom soup, orange juice and sour cream; mix well. Pour over chicken until completely covered. Bake in preheated 350° oven for 1 1/2 hours.
Shake all ingredients in tightly covered jar. Refrigerate at least 3 hours. Or mix in a blender. Will not separate this way. Makes 2 2/3 cups.
Mix apples with sugar, flour and cinnamon. Pour in unbaked pie crust. Beat eggs. Melt butter or margarine and mix together. Pour over apples. Bake at 325°. Easy and good.
Cook and drain sausage. Set aside. Cook spaghetti in water with 1/4 cup cooking oil. Set aside. Cook pepperoni in microwave just enough to get grease out of it. Layer ingredients in bowl as follows: spaghetti, Mozzarella cheese, sausage, pepperoni, green peppers, onion and top with Parmesan cheese. Let stand in refrigerator overnight. Mix salad ingredients in the morning with the bottle of salad dressing.
Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).
Preheat oven to 325°. Cream butter. Sift together flour, sugar and salt. Combine dry ingredients and butter; mix well. Pat dough into an ungreased 9 x 9-inch pan. Press down evenly. Pierce with a fork through dough every half-inch. Bake 25 to 30 minutes. Cut into squares while still warm.
Soak cucumbers and onions in salt water for 5 minutes. Let remaining ingredients come to boil, then drain and add pickles. Boil for 5 minutes, can hot.
Brown ground beef and onions; drain and add salt, pepper, mushrooms and tomato sauce. Pour in 8 x 12-inch baking dish. Sprinkle cheese on top. Combine sour cream and herbs. Unroll crescent triangle and arrange on top. Bake at 375° for 30 to 40 minutes until rolls are brown.
Core apples with corer. Be sure to leave apple whole and unsliced. Gently peel.
Place a layer of graham crackers and a layer of apple butter until you have the desired number of layers, usually 4 to 6 layers. Cover and refrigerate until you are ready to serve it.
1 + 1 + 2 = 1 (9-inch) pie crust.
Lightly brown onions and celery in hot oil; add flour and blend. Add broth and cook until thick, stirring constantly. Add tomato juice, seasoning and chicken. Heat thoroughly and serve over rice.
Wrap each piece of chicken diagonally with a strip of bacon. Cover bottom of casserole pan with a generous layer of chipped beef. Place chicken in single layer on this. Cover with combined mushroom soup and sour cream. No salt or pepper is necessary as chipped beef seasons. Bake at 250° for 3 hours.
In medium saucepan, put oil, rice and chicken cubes. Fry until rice is browned a little, breaking up the chicken cubes while frying. Add water, tomato sauce, garlic and onion. Turn on low and cook until all water is absorbed. Stir and serve.
Cut up tomatoes. Bring to a boil long enough to soften the flesh, then run tomatoes through a food mill to remove skin and seed.	Return tomatoes to pot, boiling again.	Stir often to prevent scorching. When the puree is thick enough that the bubbles splatter, can in sterilized jars and add 1/2 teaspoon canning salt to quart jar of tomatoes.
Mix together all ingredients. Spread on party rye (can be frozen now to use later or baked now). Bake on a cookie sheet for 15 minutes in a 325° oven. Will make an open-faced sandwich. Great for a party.
Cook sausage over low heat 5 to 8 minutes. Add onion, green pepper and garlic; saute until tender. Add beans, tomatoes and seasonings; simmer, uncovered, for about 20 minutes. Serve over the rice.
Cut cooked chicken into bite-size pieces. Stir mayonnaise, milk, vinegar, pepper and salt together, then add the chicken, grapes, celery and green pepper. Toss gently to mix. Spoon chicken salad onto lettuce leaves. Sprinkle with nuts.
Begin 2 hours ahead. In 5-quart Dutch oven over medium-high heat, in very hot salad oil, gradually cook flour until dark brown but not burned, about 8 minutes, stirring constantly. Stir in onion, green pepper, garlic, salt and thyme leaves; cook until onion and green pepper are tender, stirring occasionally. Open oysters and drain liquid into flour mixture; refrigerate oysters. Add tomatoes with their liquid, okra and water; heat to boiling. Reduce heat to low; cover and simmer about 30 minutes, or just until mixture thickens slightly. Add oysters, shrimp, crab and hot pepper sauce; cook 10 minutes, stirring occasionally, until shrimp turn pink and opaque. Serve in soup bowl with a scoop of rice. Yields 8 servings, or 14 cups.
Take your chicken and salt and garlic salt it a bit, then paprika it thoroughly. Next, spread it out in one layer in a shallow baking pan. Dilute the soup with the cream. Pour it over the chicken and sprinkle the chopped parsley prettily on top. Bake it, uncovered, at 350° for 1 1/2 hours.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Sift together the flour, baking powder and salt. Add dry ingredients alternately with milk. When blended, add blueberries. Bake in greased muffin tins at 375° for 15 to 20 minutes. Will keep in refrigerator 2 to 3 weeks. (I also use chopped canned peaches.)
Mix beef, bread crumbs, egg, milk, onion, salt, pepper and nutmeg. Shape into balls and let stand 30 minutes. Brown in hot oil. Add water and simmer 20 minutes. Add soup and cook 10 minutes. Yields 6 servings.
Dissolve red hots in 2 cups boiling water. Add jello and applesauce. Refrigerate until set. Top with Cool Whip.
Combine heavy cream and sugar in medium size saucepan. Heat over medium heat, stirring occasionally until mixture becomes golden brown and reaches the soft ball stage*. Immediately add pecans and lemon juice. Continue to cook until mixture again reaches soft ball stage. Drop praline mixture from large kitchen spoon onto oiled cookie sheet into mounds, spreading each into a cake 1/4-inch thick and 4 inches in diameter. Let harden. Gently lift each praline with a spatula. Store in airtight container with wax paper in between. Pralines are extremely fragile, handle with care.
Mix together until smooth. Bake in 9 x 13-inch pan in 350° oven for 45 to 50 minutes. Make frosting about 5 minutes before taking cake out.
Cook sugar, water and cornstarch for 3 minutes or until clear; add jello. Stir then cool. Slice strawberries into baked pie crust; pour cooked mixture over strawberries. Top with whipped cream when set.
Mix milk and vanilla pudding. Add sour cream and 1/2 carton Cool Whip. Spread 1/2 of this mixture in bottom of pan. Put a layer of vanilla wafers on top and then a layer of bananas on top of the vanilla wafers. Pour remaining mixture on top of this. Spread with other 1/2 cup Cool Whip as topping.
Cream sugar with shortening until fluffy, add eggs and blend well. Sift together flour, salt, cinnamon, soda and nutmeg. Add alternately with milk to creamed mixture. Fold in jam and bake in greased muffin pans in moderate oven (375°) for 20 to 25 minutes. Remove from pan and frost with any favorite frosting. Makes 20 cupcakes.
Mix all ingredients, except chow mein noodles, in a 9 x 13-inch pan. Bake at 350° for 1 1/2 hours. Top with chow mein noodles and bake 15 minutes more.
Mix butter, shortening, 1 1/2 cups sugar and eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonful into balls. Mix remaining sugar and cinnamon and roll balls in mixture before placing on an ungreased cookie sheet. Place 2-inches apart. Bake 8 to 10 minutes at 400°.
In 2 teaspoons of the oil, cook onions until golden; add garlic and cook 2 minutes. Add oregano, cook 2 minutes more. Add ouso, then tomatoes; partially cover and simmer 10 minutes.
Mix, stir, and cool shortening, water, sugar, All Bran and salt. Add eggs (beaten) yeast and flour; beat thoroughly. Cover and put in refrigerator overnight. Take out portions for rolls as needed. Bake at 350° until brown.
Wipe mushrooms with damp cloth. In a medium bowl, combine beer, flour and egg. Dip mushrooms in batter. Fry in very hot oil, turning with tongs until evenly browned. Drain on paper towels.
Prepare chocolate pudding with 1 3/4 cups milk. Pour into pie shell. Prepare vanilla pudding with 1 3/4 cups milk. Pour carefully over the chocolate layer. Fold chocolate syrup into whipped topping and spread over vanilla layer. Chill for 3 hours.
Put all in a crock-pot for 3 to 4 hours to really mix the flavors (or mix everything and leave it overnight in a closed container in the refrigerator and then heat as needed).
*Or boil potatoes with peel on them and cut in cubes, if desired. Do not thaw potatoes if frozen are used.
Rinse black-eyed peas thoroughly. Place smoked ham hocks in pot covered with 3 inches of water. When water boils, add the black-eyed peas. Season with a bay leaf, cayenne pepper, black pepper, garlic powder and Cajun spice. Cover, stir periodically, add water if needed. Cook until peas are tender and ham hocks are done. Put rice in pot and cover with water up to first knuckle of pointer finger. Bring to boil. Once boiling, stir, cover and turn flame off. Allow rice to steam until cooked. Serve with chopped onion, hot sauce and corn bread. Traditional Southern New Year's Day dish.
Slice steak crosswise into 1/8-inch strips. Combine water, sherry and soy sauce. Pour over beef and marinate while cutting peppers into thin strips. Quickly cook peppers in hot oil in large frying pan or wok 3 to 4 minutes, stirring constantly. Remove from pan. Pour off and reserve marinade.
Cut hot dogs into bite size pieces. Bring everything to a boil. Simmer 2 hours. Eat with toothpicks.
Mix ingredients together until consistent (batter will be stiff). Butter Dutch oven (bread pans or skillet) and pour stiff batter into Dutch oven. With knife, mark an "X" in top of batter. Bake in preheated 350° oven for 1 hour or until test toothpick comes out clean. Remove from oven and let cool for about 10 minutes. Remove from baking pan and serve warm or cooled. (If made as one large loaf, it may take more than an hour to bake. If divided into smaller loaves, decrease baking time and test for doneness.)
Mix well and place in large pan. Bake for 25 to 30 minutes at 350°.
Pour boiling water over oatmeal; let stand 20 minutes. Mix sugars and butter. Then add eggs. Add dry ingredients and mix well. Bake at 350° for 30 to 35 minutes.
Combine meat, salt and pepper. Mix soup with milk or sour cream and chiles in saucepan. Heat a small skillet with oil to hot. Heat each tortilla just to soften. Dip each tortilla in sauce and place a small spoonful in tortilla. Add some chicken, onion and cheese; roll up.
Blend well cake mix, water, 2 tablespoons creme de menthe, oil and egg whites. Beat at medium-high for 2 minutes. Pour into 9 x 13-inch cake pan that has been greased and floured. Bake at 350° for 35 minutes or until top springs up when depressed. Cool thoroughly. Chill.
Lay 1 (12 x 15-inch) piece of aluminum foil on table. Place hamburger and onion slice; salt and pepper. Next, add carrots and potatoes; salt and pepper again. Close up foil. Bake at 375° for 1 hour.
Cream butter; add sugar gradually. Mix well. Add milk and vanilla; mix well. Chill about 2 hours. Drain cherries. Pat dry with paper towel. Shape small amount of sugar mixture around cherries. (Make sure to keep sugar mixture on ice while shaping the mixture around the cherries.) Allow cherries to chill about 2 to 3 hours.
Peel and boil potatoes. Drain water and add butter, cream cheese and sour cream. Mash or mix with mixer. Put in a casserole dish. Bake at 350° for about 30 minutes.
Brown ground beef with chopped onion; drain. Add beans, rice, water and tomatoes. Bring to a boil and simmer until rice is done. Top with any kind of cheese and serve over crunched chips of any kind.
Cook spaghetti, drain. Combine with remaining ingredients. Turn into greased 1 1/2-quart loaf or casserole pan. Bake at 350° for 1 hour. May be turned out of pan for serving.
For each serving spread dressing or mayonnaise and salsa on tortilla. Sprinkle with cheese. Top with lettuce and meat. Roll up, wrap each tortilla in a plastic wrap and refrigerate.
Partially melt chocolate in double boiler over medium heat. Remove from heat and stir until all is melted. Cool. Sift flour, soda and salt. Set aside.
Boil water; add candies. Dissolve and add Jell-O and dissolve. Remove from stove. Add applesauce.
Preheat oven to 350°. In medium bowl, beat egg yolks; stir in Eagle Brand and ReaLemon. Pour into crust. In small bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.
Preheat oven to 350°. Use large roasting pan; slice onions on bottom. Place chops on sliced onions, be sure not to overlap. Slice potatoes in quarters; place on chops. Combine soup with 1 can of water. Pour over ingredients; top with salt, pepper and chopped garlic. Bake 2 hours in covered roaster. Serves 6.
Cook applesauce until thick. Dissolve red hots in hot water. Add gelatin and stir to dissolve. Add applesauce. Pour half into mold or 2-quart casserole. Chill until firm. Blend cream cheese and mayonnaise; stir in celery and nuts. Spread over gelatin and chill. Pour remaining applesauce mixture over cream cheese mixture. Chill until firm. Cut into squares and serve on lettuce leaf with mayonnaise, if desired.
Beat egg white. Mix with it the cheese and seasoning. Mold in small balls and roll in cracker crumbs. Place in the refrigerator for 1 hour or until the egg dries on the outside. Drop in deep fat or oil and fry to a golden brown.
Line 9 x 5-inch loaf pan with waxed paper. Extend over sides. Mix crumbs with 6 tablespoons margarine; set aside. Melt 7 squares chocolate and margarine over very low heat, stirring constantly. Cool. Beat eggs in large bowl. Beat in sugar at high speed of mixer until thick about 10 minutes. Fold in chocolate mixture and vanilla, then 4 cups of Cool Whip. Spoon about 1 1/2 cups into pan. Sprinkle 2/3 cup cookie crumbs; press lightly. Repeat layers. Freeze overnight. Garnish with remaining Cool Whip and drizzle with chocolate.
Fry onion in bacon drippings. Drain. Brown sausage meat and drain. Combine all ingredients and mix well. Put in 2 1/2-quart casserole dish. Cover and bake at 300° for 1 1/2 hours. Makes 6 to 8 servings.
Melt chocolate chips and butter. Add powdered sugar and evaporated milk. Cook until thick and smooth, stirring constantly. Remove from heat and add vanilla. Store in quart jar.
Boil potatoes and eggs; cool and peel and cut into pieces. Add other ingredients, pickle cubes, onion, pimientos and mustard. Add salt; mix in mayonnaise. Put in bowl and sprinkle top with paprika.
Combine all ingredients in large pot and bring to a boil, then let simmer for 2 to 3 hours. Tastes great over rice.
Cut veal in 1-inch cubes. Cut peppers in 1/2-inch slices. Fry onions and peppers with olive oil for 15 minutes or until tender. Cook veal in separate pan with olive oil for 10 minutes. Add tomatoes and cook for 20 minutes. Add peppers and onions to veal and simmer for 15 minutes over low heat. Serve hot. Serves 6 to 8.
Mix first 4 ingredients together. Mix the remaining ingredients in a bowl. Combine first bowl of ingredients into last bowl. Chill.
Dice or chop cucumbers, tomatoes and onions into very small pieces. Add all ingredients together in a salad bowl. Toss with a spoon. Keep refrigerated until ready to serve.
Cook the turkey in a pan until done. Combine the cooked turkey with the chilies, spinach, soup and cheese; mix well. Spread the mixture evenly over the tortillas and roll each one up. Use toothpick to secure. Bake at 375° for 25 minutes.