HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion in hot fat; add meat and seasonings, brown. Add Grandma's spanish seasoning. Add drained beans and soup; pour into greased casserole. Mash potatoes; add milk, egg, and seasonings. Spoon in mounds over meat. Bake in moderate oven (350 degrees) 30 minutes. Serves 6.
In 12-quart saucepan over high heat, in 2-inches of boiling water, heat zucchini, onions, peppers, squash, eggplants and 1 tablespoon salt to boiling. When water returns to boil, remove peppers and squash to roasting pan. Reduce heat to low; cover and simmer until zucchini is tender-crisp (about 5 minutes). Remove. Cover and cook remaining vegetables 15 minutes longer. Remove.
Melt chocolate and margarine together. Beat eggs, add sugar. Add flour and chocolate mixture. Blend. Fold in nuts. Pour into greased and floured pan. Bake at 350° for 30 minutes. Cool and cut.
Brown hamburger; add taco powder. In baking dish, spread refried beans and hamburger in layers. Heat until warm. Remove from oven; spread sour cream, cheese, tomatoes, lettuce and taco sauce (in layers). Ready to serve.
Brown sausage. Put pork and beans in bowl. Add sausage and onion. Boil water, sugar, salt, ginger and dry mustard. Pour over sausage, beans and onion mixture. Put in casserole dish and bake at 350° for 1 hour.
Fry meat. Drain off excess grease. Combine soup and tomatoes to meat. Mix well. Let cook 15 minutes in baking dish. Layer all ingredients. Put a layer of corn tortillas on bottom. Then meat mixture (part of it, about 1/3), then onions, then cheese, continue until all gone. Leave some cheese to sprinkle evenly for topping. Bake at 300° about 30 minutes. Let cool. Cut like a pie and enjoy, enjoy!
Bake at 350° for 25 minutes. Combine butter, sugar, eggs, dairy sour cream or half and half, bananas and vanilla; set aside. Blend flour with salt and baking soda. Mix all together, alternating with flour and bananas.
Dissolve gelatin in boiling water. Mix frozen lemonade according to directions on can. Add to gelatin. Add pineapple juice. Stir thoroughly and pour over ice in punch bowl. Just before serving, add ginger ale. Makes 20 cups.
Mix cake according to directions on box, using only 1/4 cup water. Add pineapple, juice and all. Pour into greased 10 x 13-inch pan. Bake at 350° for 35 minutes.
Brown ground beef and onion. Add catsup, Worcestershire sauce and mustard. Stir. Put in casserole dish and top with cheese and biscuits. Bake at 350° until brown.
Mix all ingredients in large bowl. Pour into ungreased pan. Bake at 350° for 40 minutes.
In bowl, combine all ingredients. Stir and let stand for 2 hours. Great for dipping fries, on hot dogs and burgers.
Put cranberries, water, cinnamon sticks and whole cloves in a large stock pot. Bring to a boil, then simmer for about 25 to 30 minutes. (Don't be alarmed by the "popping" sound the cranberries make as they brew.) After brewing, remove pot from heat and scoop out large pieces of cranberries and spices with a slotted spoon, being careful not to squeeze or press. Discard large pieces. Add sugar and juices to hot liquid. Stir until sugar is dissolved. Strain slowly through cheesecloth into a clean pot. Again don't strain by squeezing or pressing, as it will cause the tea to be cloudy. Store in clean glass bottles. Will keep for weeks in refrigerator. Serve piping hot.
Mix all ingredients together; form into ball. Refrigerate overnight. Before serving, roll in chopped nuts. Serve with crackers.
Scramble eggs in skillet. Place eggs and cheese on English muffin. Heat in microwave or toaster oven. Makes 24 servings.
Butter 2 (15 1/2 x 12-inch) baking sheets. Combine soda, water and vanilla; set aside. Combine sugar, 1 cup water, corn syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240° by candy thermometer or when forms a soft ball when dropped into water. Stir in peanuts and butter. Cool until 300° (or when dropped in very cold water separates into threads which are hard and brittle). Immediately remove from heat; stir in soda mixture thoroughly. Pour half the candy onto warm baking sheet and quickly spread evenly about 1/4-inch thick. Cool. Break candy into pieces. Makes 2 pounds.
Mix well, roll	in balls and	roll in sugar.	Bake 10 minutes at 350°.
Drain orange juice into measuring cup. Add water to juice to make 1 cup. Dissolve gelatin in boiling water. Add measured liquid. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold in oranges; chill until set.
Layer potatoes in single layer in shallow pan in small amount of oil. Roast potatoes in 375° oven until golden. Add crumbled bacon, onion, pepper and eggs. Salt to taste. Add mayonnaise or salad dressing to taste.
Cut cooked chicken into 1-inch cubes while warm. Mix together curry powder, salt and lemon juice; toss with chicken and refrigerate until cool. Combine with grapes, walnuts, celery and candied ginger. Toast almond slices; cool. Approximately one hour before serving, add sour cream and mayonnaise to chicken. Serve on lettuce leaves (red leaf or bibb).	Place 3 slices cantaloupe around base. Top with almonds, a slice or two of ginger and a strawberry fan. Serves 4 to 5.
Boil potatoes in large pieces. Mix other ingredients in 10-inch skillet. Add potatoes. On medium heat, heat and stir until sour cream bubbles.
Mix with French dressing and Italian dressing, garlic, mustard, Worcestershire sauce, lemon juice and salt. Mix well. Set aside. Mix together rest of ingredients and marinate in salad dressing overnight. Drain well before serving. Salad will keep several days.
Mix all ingredients, stirring to dissolve sugar. Chill. Add orange and lemon rings and ice just before serving.
In small bowl, beat eggs slightly at medium speed. Beat in corn syrup, sugar, margarine, vanilla and salt until well blended. Stir in pecans. Pour into pie shell. Bake 55 to 65 minutes at 350° or until knife inserted halfway between center and edge comes out clean.
Prepare gelatin in large bowl according to package directions. Place gelatin bowl on ice. Beat with rotary beater until fluffy and firm. Fold in whipped cream. Combine pineapple, cherries and marshmallows with gelatin. Pour into lightly greased mold. Refrigerate overnight.
Mix all together and let cook until potatoes are tender. Let cool for a few minutes and serve.
Mix all ingredients together. Shape into 1-inch balls. Roll in extra powdered sugar. Makes four dozen.
Mix eggs, brown sugar, flour, margarine, cream and vanilla. Mix well. Then add coconut and pecans. Bake at 325° for 35-40 minutes. Makes 2 pies.
Place in mixing bowl the flour, sugar, cocoa, baking powder and salt. Add next 4 ingredients and mix thoroughly. Beat 2 minutes on low speed. Stir in nuts. Spread batter in greased 8 x 8 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Avoid overbaking. Frost or sprinkle with confectioners sugar.
Preheat oven to 350°. Layer onion, tomato and zucchini in a 2-quart nonstick casserole dish that has been sprayed with nonstick cooking spray. Sprinkle each layer with seasonings and bake for 30 to 45 minutes (varies on how soft you want the vegetables).
Combine all ingredients, except lettuce; mix lightly. Chill. Serve in lettuce-lined bowl. Makes 8 servings at 155 calories per serving.
Sift flour and dry ingredients. Add sugar to Crisco and cream until fluffy. Blend in one egg at a time. Mix until smooth and light after each. Stir in nuts and lemon rind. Add flour alternately with banana pulp. Blend well. Pour into a well-greased loaf pan. Bake at 350° for 55 minutes or until brown. Cool on wire rack.
Combine graham crackers and 1 stick margarine. Press into a 9 x 13-inch dish. Beat sugar, eggs, remaining margarine and vanilla together for 20 minutes (no less). Spread mixture on graham cracker base. Slice bananas and lay on top. Top with pineapple. Spread Cool Whip on top of the pineapple and sprinkle with nuts and cherries. Chill 8 hours.
Cut each biscuit into quarters. Roll in sugar and cinnamon mixture. After you roll in sugar and cinnamon, drop them in Bundt pans. Boil mixture of margarine, brown sugar and granulated sugar together. Pour mixture over biscuits in Bundt pan. Bake at 375° for 30 minutes. Turn out of pan while hot. Do not cut. Pull puffs off cake.
Rinse chicken (removing any loose fat) and lay flat. Sprinkle (in this order) seasoned pepper, garlic powder and parsley on one side of chicken. Put in skillet (seasoned side up). Pour soy sauce over chicken, then pour water around chicken. Place lid on skillet, steam chicken (approximately 5 to 7 minutes, each side), turn twice. Remove lid and continue cooking until done (most of liquid should be gone when chicken is done). Approximate cooking time: 20 to 30 minutes. Serve with your favorite side dishes.
Mix all ingredients together. Resembles coarse meal. Slice peaches and plums but on top of cake dough spread jam over fruit. Bake at 350° for 1 hour until golden brown.
Brown meat; drain. Stir together salad dressing and taco sauce; add to beef, mixing well. Stir in 3/4 cup cheese and onion. Spoon mixture into 9-inch pie plate; top with remaining cheese. Insert chips around edge of pie plate. Bake at 350° for 15 minutes. Serve with additional chips.
Cook noodles according to directions. Rinse the sauerkraut before cooking. When both are cooked, drain but do not rinse. Melt stick of margarine and add the diced onion. Saute until golden brown. Add to the combined mixture of cooked noodles and kraut. Salt and pepper to taste. May be served with any meat, but especially pork. Cooking time: 15 minutes. Servings: 4 to 8.
Cook pinto beans all day on low heat. Season with salt pork. After pintos are done, brown ground beef. Drain excess fat from meat. Add chopped onion; cook until tender. Add chili powder. Stir well. Then add ground beef mixture to pinto beans and add 1 large can tomato sauce. Simmer on low heat for about 1 1/2 hours. Keep stirred. Serve with cheese and crackers on a cold night. Best chili you've ever ate, if cooked correctly.
Bring sugar, oil and vinegar to a boil. Stir until sugar is dissolved. Remove from heat. Let cool. Mix sauerkraut, onions, celery, green pepper and pimentos. Pour vinegar mixture over all. Mix well. Refrigerate 24 hours. Will keep 2 weeks in refrigerator.
Combine all ingredients, except flour and oil, in large bowl. Using about 1 tablespoon of mixture for each meatball, shape into balls. Roll each meatball lightly in flour to coat. Place in single layer on a baking sheet. Refrigerate 1 hour or up to 2 days.
Combine all fruit; blend well. Stir in pudding mix. Cover and refrigerate 8 hours or overnight. Use a slotted spoon to serve fruit mixture.
Mix the first four ingredients and bring to a boil. Boil for 5 minutes. Set aside and while hot, stir in oats and vanilla. Drop quickly by spoon on wax paper or greased pan until cool. Do not bake!
Mix and shape into ball. Chill about 45 minutes, then roll in 1 cup of nuts.
Combine dry cereals, pretzel sticks and mixed nuts. In a saucepan, melt margarine and combine with Worcestershire sauce, smoke, Tabasco sauce and seasonings. Toss with the cereals and nuts. Place in a shallow roasting pan. Bake at 250° for 1 hour, stirring every 15 minutes. Place on an opened grocery sack until dry and cool. Makes 8 cups, approximately.
If using banana or peaches, cut into chunks. In a blender container, combine fruit, milk, yogurt and sugar. Cover and blend until smooth. With blender running, add ice cubes, one at a time, through opening in lid. Blend until smooth. Makes 4 (about 8 ounce) servings.
Mix egg and milk. Dip zucchini in the milk and egg mixture, then dredge in the corn meal. Fry in the light oil in a heavy skillet until golden on both sides.
Cook cabbage in salted water until tender; drain in large skillet. Saute onions. Add soup mix. Add cheese and heat until melted. Remove from heat. Stir in cabbage, salt and pepper. Pour into ungreased 2-quart baking dish. In a small skillet use other tablespoon. Cook and stir bread crumbs until lightly browned. Then sprinkle over casserole. Bake uncovered for 20 to 30 minutes at 350°.
Blend first 3 ingredients and put in a 9 x 13-inch pan. Bake 15 minutes at 350°. Mix remaining ingredients; pour over hot crust. Continue baking 20 minutes.
Preheat oven to 375°. Beat eggs lightly in a large bowl; add Ricotta cheese and beat until smooth. Stir in remaining ingredients until well blended; then pour into pastry shell. Bake for 45 minutes. Cool completely on wire rack. Just before serving, garnish with yogurt and pumpkin seed (optional).
Mix and cook in crock-pot on low until onion and pepper are done. Serve hot with favorite chips.
Cut chuck roast in small pieces. Place in crock-pot. Pour juice from both jars pepperoncini over meat. Put 1 jar of pepperoncini in crock-pot with meat. Sprinkle dry Italian dressing over meat in crock-pot. Cook on high 8 to 10 hours until meat is tender and pulls apart easily.
Pick chicken off the bones. Layer meat, sour cream and cream of chicken soup. Crush Ritz crackers and melted oleo; mix the two and spread on top of mixture. Put in oven until Ritz crackers are crisp. Serves 8.
Lightly mix lobster pieces, green pepper, cheese, eggs, light cream and salt in medium bowl. Pour filling into 9-inch baked pie crust. Sprinkle with paprika. Cook on cook level 4 for 25 to 30 minutes or until knife inserted in center comes out clean. Turn 1/4 turn halfway through cooking time. Yield: 6 servings.
Mix sour cream, Ranch Dressing mix, onion soup mix, water chestnuts, cream cheese, and chopped spinach in a bowl. Chill for 6 hours or overnight. Remove the top from the bread and make a bowl. Cut the carved-out bread top into bite-sized cubes for dining. Serve in bread bowl.
Mix Cheddar and cream cheese well, then add other ingredients except for pecans. Shape into a ball. Chill, then pat in pecans. Refrigerate until ready to serve.
Preheat oven to 350°. Mix all cheeses and egg together, set aside. Mix spaghetti sauce and water then heat. Cover the bottom of a cake pan with 3/4 cup of sauce, then a layer of lasagna, then a layer of the cheese mixture. Use 1/2 of it. Put another layer of sauce, lasagna and cheese mixture, sauce and a layer of lasagna in that order. Pour remaining sauce over the top. Cover with aluminum foil and bake for 50 minutes. Uncover and bake 10 minutes. You do not have to cook the lasagna beforehand.
Preheat oven to 375°. Pour half of the honey into the bottom of a greased tube pan. Roll biscuits in chopped pecans and layer in pan, overlapping slightly. Pour rest of honey on top. Bake 30 minutes. Sprinkle with cinnamon-sugar mixture.
Drain pineapple, reserving juice; set pineapple chunks aside. Pour juice into a small saucepan; add sugar and flour. Bring to a boil. Quickly stir in egg; cook until thickened. Remove from heat and cool - then refrigerate.
Steam broccoli 5 minutes; drain. Mix all together. Pour into casserole. Sprinkle cracker crumbs. Drizzle butter and sprinkle cheese on top. Bake at 400° for 20 minutes.
Cut the meat into 1-inch squares and saute in oil with onions. Add all ingredients. Add 1 can of tomato sauce with wine. Bring to a quick boil and simmer, covered, for 1 1/2 hours. Add potatoes after 1 1/2 hours. Let it cook another 30 minutes. The final stew mixture should be thick. Taste it for seasoning before serving. Makes 12 servings.
Mix first 5 ingredients and roll into 1-inch balls. Place on wax paper. Melt paraffin and chocolate mixture. Return to waxed paper and let cool.
Rub whole brisket with garlic, onion and celery salt. (You may use powder if salt is a problem.) Pour 4 or 5 tablespoons of Worcestershire sauce and liquid smoke on brisket. (Have large pieces of foil in roaster.) Wrap foil tightly and marinate overnight in refrigerator. Remove brisket (discard marinade); salt and pepper brisket. Cook 4 to 5 hours at 275° to 300°. Remove brisket from juice to an open pan; cover with barbecue sauce made from 2 cups juice and 2 (more or less, as desired) bottles barbecue sauce. Cook open for about 1 hour. Serve with this sauce.
Cream butter; add eggs and sugar gradually. Add dry ingredients and chopped dates. Fill muffin cups 3/4 full. Bake 25 to 30 minutes at 350°. Makes 3 to 4 dozen. Believe it or not, I get compliments every time I make these.
Make pastry shell with fluted edge. Spread nuts over bottom of shell. Beat eggs; add sugar, syrup, salt, vanilla and butter. Pour filling over pecans. Bake 10 minutes in very hot oven at 450°. Reduce heat to 350° and bake for 35 minutes longer.
Brown hamburger and onions; drain. Dutch oven works well. Add tomato sauce, paste, water and seasonings. Simmer 30 minutes. Separately cook 1 cup regular rice. Add to meat. Cook another 30 minutes. Make Ranch dressing.
Wrap chicken with dried beef. Hold together with toothpicks. Mix with rest of ingredients and cook in a slow cooker on low all day or 3 hours on high. Chicken can be wrapped and left in refrigerator overnight before cooking. Serve with rice. Can be made low-fat by skinning chicken, using low-fat sour cream, low-fat soup and omitting dried beef.
Saute shrimp, celery, garlic and onions in Dutch oven until shrimp are nearly done. Add crabmeat and 1 cup water and simmer about 5 minutes. Add 2 cups cooked rice. Mix and simmer together until done, about 10 to 15 minutes. Add plenty of red pepper and salt to taste. Serves 6 to 10 people.
Mix cake. Mix according to directions on package. Place 1/2 of mixture in greased 9 x 13-inch pan. Bake 20 minutes at 350°.
*Example: Strawberries, apples, kiwi fruit, bananas, cantaloupe, etc.
Melt butter; stir in bread crumbs. Sprinkle over hominy and corn mixture. Bake in a 350° oven for 30 minutes, or until crumbs are brown.
Melt marshmallows in milk in top of double boiler. Add almond bars. Stir until melted and smooth. Remove from heat. Cool. Fold in whipped cream. Pour into baked pie shell. Chill several hours or overnight.
Clean peppers. Leave seeds in and run through food chopper. Combine salt, sugar, mustard and vinegar. Mix with peppers and boil 10 to 15 minutes, then add flour and water. Mix well and cook about 5 minutes or until it thickens. Fill jars and seal. Makes 9 to 11 pints.
Mix all together well. Add stale beer to thin as desired. Pour into jars and seal.
Cut Crisco into flour and salt. Slowly add water until forms a ball. Roll into crusts. Yields 2 to 3 crusts.
Pour soups and sour cream (mixed) over hash brown potatoes. Top with grated cheese. Bake at 350° for 1 1/2 hours.
Boil chicken with plenty of water. Remove chicken and add cream of chicken soup. Start to boiling rapidly. Mix the flour mixture and water. Remove small amounts of mixture and roll thin. Cut	or tear pieces and drop into rolling broth. Never stir vigorously. Push the dumplings with spoon.
Mix flour and salt. Cut in shortening. Mix egg, water and vinegar; stir into flour mixture. Chill well before you roll out the crusts. Place in pans and freeze. Makes 6 crusts.
Beat together the oleo, peanut butter, sugar, eggs and vanilla. Sift together the flour and salt. Add the oats. Shape into balls. Bake. Makes 3 1/2 dozen.
Fry onion in butter and olive oil until tender. Add zucchini and cover until soft and cooked down. Pour off water. Salt and cover with cheeses. Cover and let melt. Serve.
Mix all of the ingredients. Pour batter into an 8 x 12-inch cake pan. Bake in 375° oven until toothpick comes out clean.
Combine mix, milk, eggs, salt and pepper. Beat until smooth. Separate onion into rings. Dip into batter. (Additional milk may be added if batter thickens upon standing.) Fry in deep hot oil (440°) for 2 to 3 minutes or until golden brown. Drain; sprinkle with salt, if desired.
Cream together butter and sugar. Add eggs one at a time. Add flavoring and flour, then fold in 7-Up. Mix well. Pour into well-greased Bundt pan. Bake 1 1/4 hours at 325°.
Grease muffin tin or spray with Pam or favorite cooking spray. Mash 1 biscuit dough in each muffin tin on sides and bottom to look like a tart shell. (10 biscuits, 10 muffins.)
Mix together last 3 ingredients and set aside. Blend cake mix and applesauce together until smooth; add eggs and beat 2 minutes. Grease Bundt pan, sprinkle 1 tablespoon sugar, cinnamon and flour mixture in greased pan. Pour 2/3 of batter in pan. Scatter remaining sugar and cinnamon over batter. Put rest of batter on top and swirl with a knife to mix. Bake at 350° for 40 to 50 minutes, or when touched, springs back. Allow to cool in pan 15 minutes.
Arrange on a baking sheet 24 soda crackers. Beat egg whites until frothy. Gradually beat in 1/4 cup sugar and beat until stiff. Stir in vanilla. Spoon "snow" onto crackers. Spread to edge of each cracker. Bake at 400° for 6 to 8 minutes. Do not overbake!
For best meatballs, select meat yourself and have it ground. Saute onions in fat for 5 minutes. Place in large mixing bowl with remaining ingredients and mix until smooth. Shape into balls about the size of a walnut using a tablespoon as a measurement in the wet palm of your hand. Fry meatballs in plenty of hot shortening (about 1/2 cup) with about six in the pan at a time. Keep turning to keep them round. After all meatballs are brown and well done, pour off most of the fat. Add about a cup of water to the frying pan to scrape up all the browned bits. Pour this over the meatballs in the saucepan; cover with a lid and simmer for about 20 minutes. Can be made the day before.
Melt oleo in heavy skillet. Add cabbage; cover and cook about 10 minutes or until tender. Season with lemon juice, caraway seed, salt and pepper. Just before serving, sprinkle with paprika. Serves 6.
Cream the butter and sugar. Add egg yolks, one at a time, then add sour cream. Beat well. Add flour and soda a little at a time. Add beaten egg whites; slowly fold into mixture and add flavoring. Bake at 300° to 325° for 1 1/2 hours.
Combine all ingredients in electric blender container; blend until smooth, stopping to scrape down sides, if necessary. Chill 1 hour. Serve with assorted fruits. Makes 4 cups.
Preheat oven to 325°. Grease a tube pan. Beat separated egg whites until stiff; set aside. Sift together flour, baking powder and salt. In a mixing bowl, blend together sugar, margarine and Crisco; beat until creamy. Add egg yolks, one at a time, beating after each. Add chocolate syrup. Alternately add milk and flour mixture to creamy mixture. Add beaten egg whites. Add flavoring last; beat well. Pour into greased tube pan. Bake for 1 1/2 hours. Let cool; remove from the pan.
Preheat oven to 350°. Grease a 9-inch square baking pan; set aside. Melt butter. Add sugars and water; blend well. Stir in flour. Add egg and vanilla; blend thoroughly. Add nuts, coconut and chocolate chips; blend well. Pour into prepared pan. Bake 30 minutes. Cool in pan. Cut into bars. Makes 16 bars.
First Layer: Mix flour, chopped nuts and margarine together. Pat in a 13 x 9 x 2-inch pan. Bake at 350° for 10 minutes. Let cool.
Drain off alum water. Cover with apple cider vinegar and let stand 24 hours. Add to this 3 cups sugar for 3 mornings. Put in jars and seal. Do not heat anything.
Combine ham, margarine, onion and Worcestershire and cook until onions are tender. Place in bottom of a medium-size roasting pan. In a saucepan, heat together soup, milk and cheese until melted. Place over top of onions. Mash potatoes using no salt or milk and mix with sour cream. Spread over top of mixture and sprinkle with bacon. Bake at 350° for 20 minutes or until hot.
Melt butter in heavy deep saucepan. Saute celery until soft, not brown. Drain mushrooms and add with curry powder to the celery mixture. Mix well. Saute 1 minute. Stir in the 4 cans of soup and bouillon cube. Add 2 cups milk and blend until smooth. Cook for 1 minute over medium heat.
Combine all dry ingredients in a large bowl and mix well. Make a well in the center of the bowl and pour in water and oil. Mix well. Form into round biscuits. Brush with beaten egg. Bake for 20 to 25 minutes at 400°.
Cream together margarine and sugar. Add slowly the egg yolks, flour, vanilla, soda, salt and sour cream. Mix all ingredients together. Then fold in 6 stiffly beaten egg whites. Cook at 300° for 1 1/2 hours in a Bundt pan.