HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese; dice onion and ham into small bits. Add all ingredients together and serve on Ritz crackers.
Brown ground beef and onion (drain). Mix corn meal, soda, salt, cream corn, eggs, milk. Pour half in greased 9 X 13 pan. Sprinkle cheese, ground beef and onion. Add remaining corn meal mixture. Bake as regular corn bread.
Mix first 4 ingredients in blender. While on medium speed, add the oil slowly. Be careful not to add too much at once. Continue beating after oil is added until dressing is thick. Add poppy seeds and stir. Store in refrigerator, but do not freeze.
Brown ground beef in skillet. Drain off fat and put beef in crock-pot. Brown bacon and onions; drain off fat. Add bacon, onions and remaining ingredients to crock-pot. Stir together well. Cover and cook on low 5 to 9 hours (high 3 hours).
Wash chicken and remove skins. Place in bottom of baking pan bone side down. Lightly sprinkle chicken pieces with each of the spices above. Bake in a 350 oven for 40 minutes.
Heat the oil and saute the onion in a large stainless steel skillet over medium heat until it begins to brown. Add all other ingredients and bring to a boil. Lower heat and simmer for thirty minutes. Sauce may be used right away or placed in a covered glass jar. Store in refrigeration for one month. Great on chops, poultry and especially ribs.
Sift dry ingredients together. Into large bowl of mixer, place shortening, butter, sugars and egg. Beat on #7 speed for 2 minutes. Add juice, orange rind, lemon extract, pecans and the sifted dry ingredients. Beat on #1 speed about 1 minute. Scrape bowl while beating. Shape into rolls and wrap in waxed paper. Chill several hours. Slice thin with a sharp knife and bake on greased cookie sheet for 12 minutes at 350°. Makes 5 dozen cookies. I always double this recipe and freeze extra rolls for later.
To the cooked pasta, add zucchini and cook for 2 more minutes. Drain; rinse in cold water. Shake. In serving bowl, add pasta and zucchini, 1 tablespoon of oil, olives and green onions.
Combine all ingredients except cheese and chips or stuffing mix. Toss lightly and spoon into 1 1/2-quart casserole. Spread cheese and chips on top and bake in 350° oven 25 minutes, or until heated throughout and browned on top. Garnish with paprika and parsley.
Cut the chicken into bite size pieces. Saute onion in butter until soft in a large skillet with a cover. Stir in paprika and flour; cook, stirring constantly for 1 minute. Stir in salt and tomato juice. Add chicken, turning to coat pieces well; cover. Simmer 30 to 45 minutes or until chicken is tender.
In 12 x 8-inch glass casserole add butter and onion. Microwave (High) 3 minutes, stirring once. Reserve 1 cup corn chips and 1 1/4 cups cheese. Blend remaining chips, cheese, chili, beans and corn with onion. Microwave (High) covered 8 to 9 minutes, rotating 1/4 turn halfway through cooking. Sprinkle with reserved cheese. (Microwave on High uncovered 3 minutes.) "Ring" remaining corn chips around edge. Rest 5 minutes before serving.
Mix beef and onion in frying pan and heat well. Put remaining ingredients in a pot and bring to a boil. Add beef and onion; cook about 30 minutes or longer.
Mix all ingredients in order given. Drop by teaspoons onto greased cookie sheet. Bake in 375° oven for 12 minutes or until lightly browned.
Cream shortening, margarine and brown sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add them alternately with milk. Add flavoring. Pour mixture into greased and floured tube pan. Bake at 300° for 1 1/2 hours.
Mix ingredients. Pour into buttered casserole and cover. Bake at 300° for 25 minutes or until hot. This is a wonderful dish to serve with ham, steak, meat loaf or just let your mind run wild with serving ideas. Serves 8.
Cook in double boiler until thick. Cool and serve. Good with hamburgers, potato salad and sliced tomatoes for a summer picnic.
Beat egg white until a soft peak forms. Gradually mix in brown sugar and vanilla flavoring. Fold in pecan halves. Grease cookie sheet well. Place pecan halves 1/2-inch apart. Bake at 250° for about 30 minutes.
Mix together. Put in pan. Sprinkle with sugar and cinnamon on top. Bake at 350° for 35 to 45 minutes.
Heat oven to 400°. Melt butter or oleo in 9 x 5 x 3-inch pan. Add brown sugar and nuts. Top with cloverleaf, placed upside down. Bake 25 minutes. Let stand 1 minute. Invert pan to remove rolls.
Dissolve yeast in warm water. Stir in sugar, salt and oil. Add 1 3/4 cups of the flour and stir well. Turn onto a well-floured surface; knead until dough is no longer sticky, about 5 minutes. Place dough on a greased cookie sheet and spread out, using fingertips. Add sauce, cheese and other desired toppings. Bake at 425° for 15 to 20 minutes.
Fry onion until wilted. Fry chopped lamb. Add rice to fried onion and meat. Fry it briefly. (Cubed lamb should be stewed in stock, red wine and all herbs until tender.) Add stock with all herbs. Reduce heat and cook for 20 minutes.
Pack sterilized quart jars with cucumbers. Add to each jar alum, garlic, dill and red pepper. Combine and boil vinegar, 1 cup salt and water. Fill hot jars and seal.
Mix first 5 ingredients; blend well. Spread cheese mixture on each round. Broil until mixture is hot and bubbly. Serve hot or cold.
Mix together apples and sugar and let stand 10 minutes. Beat together oil, egg and vanilla and add to apple mix. Sift together remaining ingredients, except raisins, and add to apple-oil mixture. Stir in the raisins. Pour into greased and floured 8-inch square pan. Sprinkle with a few chopped nuts. Bake for 35 to 45 minutes at 350°.
Boil chicken; debone. cook spaghetti in chicken broth; drain and rinse in hot water. In skillet, melt margarine and saute celery, pimentos, bell pepper, and onion. Cook slow until tender, then add soups and cheez whiz. Do not add water to soups. Combine chicken and all other ingredients (add some broth if dry). Bake just until hot at 350 degrees for about 20 minutes. Serves 10 - 12. (You can add a little hot sauce for spice.)
Brown hamburger and drain. Add onion and green pepper as desired. Add tomatoes. Add tomato sauce and let simmer. While hamburger is browning, prepare rice as directed. When rice is done, combine it with hamburger mixture still in skillet. Add sugar, garlic salt, salt and pepper to taste. Place mixture in Pyrex dish and let simmer in oven. Be careful not to let it dry out.
Heat water and shortening until it boils hard. Add all at once the flour; stir until it leaves sides of pan. Cool. Beat in eggs, one at a time. Drop by spoonfuls on greased tin. Bake at 400° for 35 to 40 minutes.
Mix cinnamon and sugar together. Add milk to beaten eggs. Whisk in cinnamon and sugar. Dip bread into batter. Melt margarine in skillet. Brown bread on both sides. Serve hot.
Sift all dry ingredients together; mix with beaten eggs. Roll into little balls, then roll in granulated sugar. Place on floured cookie sheet and bake for 30 minutes at 300°.
In a medium bowl, combine butter, both sugars and spices; cream with mixer until light and fluffy. Beat in softened ice cream and rum until smooth. Turn into 4 cup freezer proof container. Store ice cream mixture in freezer. Mixture will not freeze solid. To serve, place 1/4 cup mixture in a mug and add 1/2 cup boiling water; blend well. Garnish with a cinnamon stick. Makes 12 to 14 servings.
Mix and pour in greased baking dish. Pour fruit on top (make fruit juicy). Add 1/2 cup sugar to peaches and apples. Bake in 350° oven.
Saute pecans in butter; set aside. Soften cream cheese. Add milk, garlic salt, sour cream and onion. Stir until soft; add beef, tearing into small pieces. Pour in an 8-inch dish. Add nuts. Bake at 350° for 20 minutes.
Prepare pie crust following label directions; roll out. Cut into 16 (4 1/2-inch) rounds. Fit into 3 1/2-inch tart pans. Beat butter and sugar in large bowl with electric mixer until creamy. Beat in corn syrup and honey, then eggs and vanilla. Stir in nuts. Place about 1/4 cup filling in each tart shell. Place on cookie sheet. Bake in a hot oven (400°) for 15 minutes or until golden brown. Cool before serving. Decorate with whipped cream, if you wish. Makes 16 tarts.
Break bread into 1/2-inch cubes. Place in a greased 9 to 10-inch pan or dish. Brown sausage; drain. Put on top of bread. Put cheese on top of sausage or ham. Beat eggs; add milk, mustard, salt and pepper. Pour over other ingredients. Refrigerate overnight. Bake at 350° for 45 minutes.
Heat chips, milk and margarine until melted. Pour over marshmallows and nuts. Mix well and pour into a buttered dish. Chill in refrigerator about 4 hours. Cut into squares.
Combine vinegar, sugar, celery and mustard seed in large saucepan; bring to a boil. Drain tomatoes and onions; rinse in cold water. Add to vinegar mixture; let simmer until hot. Do not boil. Pack in hot, sterilized jars and seal. Makes about 5 pints.
Combine all ingredients except for the cream in a large bowl. Mix together well. Stir in gradually the whipped cream until all is gone. Gently stir for 2 minutes. Chill for at least 1 hour and then serve. Serves 6.
Saute ground turkey and onion together. In a large bowl, mix together the tomatoes, beans, steak sauce, chili powder and barbecue sauce. Pour into a large baking pan. Mix corn bread as directed on package. Pour over bean mixture. Bake at 350° for 30 to 45 minutes.
Put cake mix, oil, margarine, eggs and sour cream in a mixing bowl. Heat 2 minutes at high speed. Grease and flour 13 x 9-inch pan. Pour half of mixture in pan. Mix raisins, brown sugar and cinnamon together. Sprinkle over batter in pan. Add rest of batter. Bake at 275° for 1 hour or until done.
Drain beets, reserving 1/3 cup liquid. In saucepan, combine sugar, cornstarch and salt. Stir in reserved liquid, vinegar and butter. Cook, stirring constantly, until thick and bubbly. Add beets and cook until warm.
Pour cherries and juice in saucepan. Heat to a boil, then add sugar and jello. Stir until sugar and jello dissolve. Remove from heat. Chill partially, then add pineapple and nuts.
Cook broccoli according to directions; drain and cool. Add broccoli to soup, cheese and mushrooms in medium bowl. Serve at room temperature.
Combine all ingredients in container of electric blender. Process until smooth. Store in refrigerator until ready to use. Yields about 1 1/4 cups.
Mix cake according to directions on box. Add one can of icing. Mix until well blended. Pour into a greased 9 x 13 pan. Bake according to box directions; cool. Frost with second can of icing.
Saute catfish in shortening just long enough to keep it from falling apart. Place fish in a 12 x 18-inch baking dish.
Mix beans, peas, asparagus and soup thoroughly. Cover with buttered bread crumbs mixed with butter. Sprinkle with cheese over top. Bake at 375° until it bubbles. Serve hot from casserole.
Mix all of the ingredients well. Shape this mixture into cakes. Dip the cakes in another beaten egg and then dip cakes into more bread crumbs. Deep fry until golden brown.
Put strawberries, milk and eggs into blender. Process until frothy. Pour into tall glasses. Garnish with fresh whole strawberries or mint sprigs. Serves 2.
In a 4-quart saucepan, prepare noodles according to package directions. Add broccoli for last 5 minutes of cooking time. Drain in colander. In same saucepan, combine soup, sour cream, cheese and black pepper; add noodles and broccoli. Over low heat, heat through, stirring occasionally. Garnish with diced carrot and red pepper, if desired. Preparation time: 5 minutes; cook time: 20 minutes.
Preheat oven to 400°. Peel and core apples. Stuff the centers with mixture of brown sugar, raisins and cinnamon. Roll out pastry and cut into 4 circles approximately 8 inches in diameter, depending on size of the apples. Place an apple in the center of pastry circle and brush the edge with beaten egg. Draw up pastry to enfold the apple, pressing edge to seal. Brush tops of pastry with remaining egg. Bake in shallow dish for 40 minutes. Serve with whipped cream.
Mix pudding mix and water in a boiler and bring to a boil; cook until thick. Remove from the heat and add Jello, stir until dissolved; add strawberries and Equal and stir. Pour into pie crust and refrigerate until ready to serve. Top with cool whip.
Soak gelatin in water; set aside. Mix sugar, milk and egg yolks; cook for one minute, stirring all the time. Remove from heat; add gelatin and vanilla. Chill until mixture begins to thicken. Then add stiffly beaten egg whites and whipped cream. Melt butter; mix brown sugar, butter and graham cracker crumbs together. Line bottom of a dish with 1/2 of crumbs. Pour in pudding; put remaining crumbs on top. Chill.
Drain pineapple. Mix pineapple juice with water according to directions on Jello. Let cool. Grind cranberries and add one cup of sugar and mix. Combine all ingredients with Jello liquid and place in a mold (or tube pan). Refrigerate to jell. To remove from mold, dip in hot water.
Heat to boiling; reduce heat and simmer 30 minutes. Serve with grated Cheddar cheese, sour cream, black olives, chopped tomatoes or garnish how you choose. Also serve with corn chips or our favorite flour tortillas fried on griddle.
Dissolve gelatin in boiling water. Add pineapple with syrup and creme de menthe. Chill until thickened, stirring often. Fold in whipped cream. Spoon into 1-quart mold. Chill until firm.
Cream butter and sugar. Mix all other ingredients separately. Shape dough into rolls and refrigerate for 2 hours. Cut into cookies and cook on an ungreased cookie sheet at 350° until brown.
Place the pork chops in mixture of the cola, soy sauce and garlic overnight. Grill over charcoal or broil in oven.
Brown meat. Add onions and peppers. Add puree. Cook at 375° for about 1 1/2 hours. Serve over rice or noodles.
Mix all ingredients together, then add 4 cups flour and knead. Let raise until double in size. Roll out dough on floured board and place on greased cookie sheet. Let double in size. Put the topping on and bake 20 minutes at 325°. Cool.
Mix spices and tomatoes together in a large saucepan. Simmer for 1 hour. Sauce is best if made one day ahead of time to use for lasagna.
Drain pineapple. Mix water with juice to equal 1 cup. Mix vinegar, soy sauce, cornstarch and brown sugar; cook until thick and clear. Add pineapple and bell peppers. Add meatballs and simmer 15 minutes.
Brown beef with onion, garlic, salt and oregano in a skillet, stirring frequently. Add the soup, water and boiled noodles. Pour into a 1 1/2-quart casserole dish and place cheese around edges. Bake at 350° for 30 minutes.
Place cupcake papers in cupcake tin and add one vanilla wafer to each cup. Mix the cream cheese, eggs, sugar, vanilla and lemon juice with mixer. The batter will be lumpy. Pour the batter into cupcake liners (3/4 full). Bake at 350° for 15-20 minutes. Do NOT overbake!
Butter a 10 x 10 x 2-inch casserole dish. Place layer of saltine crackers in bottom of dish. Pour one can of tomatoes over crackers (chop tomatoes into pieces). Sprinkle 1/2 cup onions over tomatoes. Sprinkle 1/2 cheese over onions. Repeat layers, ending with crumbled crackers on top. Dot with margarine. Bake in a 350° oven for 30 to 35 minutes, or until golden brown and bubbly in center. Serve with meat. Especially good with fish.
Put hash browns in a buttered large roaster or casserole. Top with beef and onions. Sprinkle with peas. Combine soups and sour cream and spread over peas; sprinkle with cheese. Top with onion rings. Bake at 350° for 45 minutes or more.
Cream the shortening and 2 2/3 cups sugar together. Beat in eggs, 2/3 cup sugar and applesauce. Sift together and blend into first mixture the remaining ingredients. Mix well. Pour into well-greased pint jars (wide mouth with no neck), filling half full. Bake at 325° for about 45 minutes. Remove 1 jar at a time from oven; wipe the sealing edge clean. Put on lid and ring and screw tight. Jar will seal as bread cools. Store as you would regular canned goods. Delicious! Enjoy!
Grind fruit in food chopper. Add sugar and chill a few hours before serving. This keeps well.
In 10-inch skillet, melt butter over medium heat. Add remaining ingredients except tomato and cheese. Continue cooking until zucchini is crisp-tender (7 to 10 minutes). Add tomato; sprinkle with cheese. Cover and let stand 2 or 3 minutes or until cheese melts.
Preheat oven to 350°. Spray pan with cooking spray. Mix first 3 ingredients together and spread mixture into pan. Press down. Mix remaining ingredients and pour over layer in pan. Cook for 45 minutes to 1 hour until top is golden brown.
Combine hamburger meat, bread crumbs, egg, salt and pepper. Form into balls. Brown in a skillet. Boil tomato sauce, lemon juice and brown sugar. Add meatballs and wieners. Simmer for about 8 minutes or until the wieners are heated.
Cream shortening and sugars. Add and beat well, eggs and vanilla. Add and mix in sifted flour and dry ingredients. Mix in oatmeal and nuts. Roll in balls. Bake on greased sheet 12 to 15 minutes at 350°.
Melt bark and chocolate chips in double boiler or in microwave. When completely melted, add nuts and stir. Spoon onto wax paper.
Mix together Bisquick, baking powder, yellow corn meal and sugar. Add melted margarine, milk and eggs. Pour into 9 x 9-inch pan. Bake at 350° for 20 minutes, then at 325° for 15 minutes until golden brown.
Combine mashed avocado, onion, garlic and seasonings in a small bowl. Spread top with mayonnaise, sealing to the edges of the bowl. Chill.
Boil all ingredients except popcorn and soda. Mix well. Stir for 5 minutes. Remove from heat and add soda. Stir fast. Pour over popcorn and mix well.
Drain all canned fruits and mix with the pudding mix (omit the cherry juice). Place the drained fruit and raisins into a salad bowl of choice (size depends on the number to be served). Cook pudding over medium heat, stirring continuously (to avoid sticking) until it begins to thicken and turns clear (fruit color). Pour the cooked syrup over the fruit afterward adding the cherries last. Mix the pudding well with the fruit and allow it to chill at least 1 hour before serving. May be altered for sugar free (low sugar) by using sugar free fruits.
Crust: Melt margarine in 9 x 13-inch pan in oven. Remove. Add flour and nuts. Mix. Pat in pan and return to oven. Bake 10 minutes at 350°. Remove and cool.
Grill or preheat oven to 350°. In small bowl, combine all ingredients except chicken. Brush sauce over chicken. Grill or bake until well done and tender, basting every 5 minutes with sauce. If baking, the chicken pieces may be placed in a baking dish and the sauce may be poured into the baking dish. Basting is then done with a spoon at 10 minute intervals. Serves 4 to 6.
Cook broccoli and drain well. Saute onion, pepper, celery and margarine. Heat soup and Cheez Whiz until melted. Add rice, soup and broccoli into mixture. Pour into greased casserole and bake at 350° for 30 minutes.
I melt margarine in 13 x 9-inch pan that I am making crust in. Add crust ingredients and spread over bottom of pan (it takes time to spread it out). Bake at 350° for 8 to 10 minutes. Let crust cool.
Melt butter. Blend in flour, salt and pepper. Add milk and cook, stirring constantly, until thickened. Flake crabmeat and add to sauce with parsley and eggs. Blend thoroughly. Fill greased baking shells. Sprinkle crumbs on top and bake in oven at 350° for 10 minutes. Serve immediately. Serves 8.
Dissolve yeast in water in large bowl. Add milk, sugar and salt. Beat in eggs, one at a time. Stir in oil and flour. Allow batter to rise in a warm place about 1 1/2 hours. Stir batter down and place in refrigerator overnight or when needed. Stir batter down again and bake in a preheated waffle iron.
Mix all ingredients together. Heat over low heat until creamy. Serve warm with Bugles.
Mix all together in large container and toss. Cover and refrigerate 4 to 6 hours or overnight.
For sauce, combine and blend broth, wine, soy, cornstarch, peanut butter and pepper in a bowl and reserve. Preheat large skillet over high heat. Add oil. Stir-fry garlic and ginger 15 seconds. Add onion; stir-fry 3 minutes. Remove and reserve vegetables. Add chicken and stir-fry until done. Make a well by pushing chicken to sides and stir in sauce in the center. Cook, stirring until sauce is thickened and bubbly. Cook 2 more minutes. Add vegetables until coated and hot. Serve over noodles with green onions on top and cilantro as additional garnish.
Heat oven to 400°. Grease a 9 x 1 1/4-inch pie plate. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown; drain. Stir in seasoning mix (dry). Spread in pie plate; sprinkle with chilies. Beat milk, eggs and baking mix 15 seconds in blender, 1 minute with wire whisk or hand beater or until smooth. Pour over chilies. Bake 25 minutes. Top with tomato and cheese. Bake 8 to 10 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes. Makes 6 servings.
Crush crackers to semi-fine grind. Add and mix all ingredients to soft pasty consistency. Remove mushroom stems. Mound stuffing in caps. Place on buttered pie pan in preheated 400° oven for 12 to 15 minutes.
Mix pineapple and jello together and bring to a boil. Let cool 10 minutes, then add ingredients. Let chill four hours and serve. Add a few drops of red or green food coloring for Christmas.
Select a bowl or jar large enough to hold all of the above ingredients. This will be your "pickle barrel."
Trim fat from pork chops. Brown chops on both sides in small amount of oil. Drain juice from pineapple. Mix cornstarch and vinegar until smooth. Add soy sauce, sugar and juice (add water if not enough). Cook over low heat until thickened. Pour sauce over pork chops and cook until tender, about 30 minutes. Add green pepper and pineapple; cook about 10 minutes more.
Brown beef and bacon together and drain. Add remaining ingredients and mix well. Pour into baking dish. Cook at 350° for 1 to 1 1/2 hours.
In a large bowl, combine Raisin Bran, sugar and flour. Add buttermilk, oil, eggs and raisins. Stir well. Pour into well-greased muffin pans. Bake at 375° for 15 to 20 minutes. This mixture will keep refrigerated for 5 to 6 weeks and can be baked as needed.
Mix well and shape into patties. Saute slowly, about 30 minutes. Remove from pan. Add 1/3 cup cooking oil and 2 tablespoons flour to drippings to make a gravy. Pour in mushroom soup. Heat and stir until thickened. Pour over hamburger patties.
Cream shortening and sugar. Add eggs, flour, baking powder, salt and soda. Roll chopped nuts in flour and fold into batter. Bake in Bundt pan at 375° for 50-60 minutes. Sprinkle powdered sugar over cake to serve.
Boil sugar, cream and syrup rapidly for 2 minutes. Slowly add butter so boiling does not stop.
Dredge the pork chops in flour, salt and pepper. Place in baking dish. Cover with the chopped onions. Mix the ketchup, soy sauce, vinegar, Worcestershire sauce, sugar and water and pour over chops. Bake 3 hours, covered, at 300°. After 2 1/2 hours, uncover and let brown. Enjoy.
(May substitute your own vegetables as desired.) Chop mushrooms, broccoli, zucchini, carrots, Chinese cabbage and bok choy in equal amounts. Chop up whole onion and green and red peppers. Heat Chinese wok on medium flame. Saute garlic about 30 seconds. Add onion and saute about 1 minute or until slightly translucent. Add broccoli, zucchini, carrots and peppers. Cook and stir frequently. You may need to add about 1/2 cup of water for moisture. Cook for 2 to 4 minutes or until vegetables are slightly soft.
Brown meat in frying pan, breaking up any lumps. Add next four ingredients. Bring to boil and simmer for 10 minutes. In small mixing bowl, mix Ricotta or cottage cheese, egg and Parmesan cheese. Put a little of the meat sauce in bottom of a 9 x 13-inch baking dish, then start alternating layers as follows: layer of raw noodles, 1/3 meat sauce, 1/2 of cheese mixture, repeat and then top with last of 1/3 of meat sauce.