HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place meat in a 2 1/2 quart, covered, glass casserole dish. Cook on Roast for 4 to 5 minutes until meat is no longer pink; stir occasionally. Top beef with sliced vegetables. Combine tomato sauce, soy sauce, vinegar, garlic and ginger to sauce. Pour over vegetables. Cover and cook on Roast for 5 to 6 minutes, until vegetables are tender-crisp. Allow to stand 5 minutes before serving. Arrange vegetables in center of platter. Ring with meat and top with sauce.
Mix eggs, sugar, oil and flavoring; blend well. Add mixture to flour. Drop by teaspoon onto ungreased cookie sheet. Bake at 350 degrees for 10-15 minutes.
Brown ground beef in oil until crumbly, not hard. Add other ingredients. Cover and simmer slowly 45 minutes to 1 hour. Serve on toasted buns. Serves 6 to 8.
Mix ham and butter. Make biscuits with recipe of one's choice. Bake biscuits and cool. Fill with filling (ham). The biscuits can be prepared in advance and warmed in oven or microwave before serving.
Cut up the lettuce. Place into a 9 x 3-inch dish. Sprinkle the next 4 ingredients over lettuce in layers. Spread mayonnaise over peas. Sprinkle next 4 ingredients over mayonnaise in order. Cover and chill. Can be made the day ahead. Keeps well.
Brown ground beef, garlic and olive oil. Mix tomato sauce, tomatoes and seasonings. Simmer, uncovered, for 30 minutes. In bottom of greased baking dish, spoon in 1/2 of meat sauce, 1/2 lasagna, 1/2 pizza cheese and 1/3 Mozzarella cheese. Form another layer of remainder of lasagna, pizza cheese and 1/3 Mozzarella. Top with meat sauce. Sprinkle with remainder of Mozzarella. Bake, uncovered, in 350° preheated oven for 45 minutes.
In skillet, saute onion in butter until soft; add ground meat. In buttered pan, layer carrots on 1/2 cabbage; add meat mixture. Press down slightly; add remaining cabbage to spaghetti sauce and chives. Pour on top of casserole. Cover and bake at 350° for 1 hour until cabbage is soft. Add cheese on top. Bake 5 to 8 minutes until the cheese is melted. Serve immediately.
Shake to blend and store in jar in refrigerator. Serve on salad greens or use as a marinade for vegetables, fish or chicken.
Drain strawberries and reserve 1/4 cup syrup. Stir strawberries into 3/4 cup of the jam. Drop tablespoons of strawberry mixture and heaping soup spoonfuls softened ice cream alternately into pie crust. Smooth surface with spatula, mounding filling slightly in center. Cover with plastic lid and freeze at least 4 hours until firm, or up to 1 week.
Put cinnamon and cloves in bag or cloth. Place in with pickles, juice and sugar. Let stand overnight in refrigerator.
Bake cake as directed on box except use milk instead of water. Bake in regular cake pan. Cut in two layers with thread (best done when cake is warm).
Layer ingredients as follows in a 9 x 13-inch baking dish: soup, tortillas, soup, peppers, onions, chicken, cheese, tortillas, soup and cheese. Sprinkle with paprika. Bake at 350° for 35 minutes. Serves 8 to 10.
Cream together the butter and sugar. Melt the chocolate. When cool, stir into the sugar mixture. Add eggs, one at a time, beating at high speed for 5 minutes after each addition. Fold in thawed Cool Whip. Pour into cooled pie shell. Chill for about 2 hours until firm or can be frozen.
Let cream cheese and liverwurst warm to room temperature in mixing bowl. Saute mushrooms in butter until lightly brown. While warm, add all ingredients to cheese and liverwurst. Mix thoroughly and put into containers and refrigerate. Will keep weeks or can freeze.
Chop small green onions and green olives. Place in a 2-quart mixing bowl. Add ground lamb. Crush garlic clove and add to mixture. Add eggs, bread crumbs, Worcestershire sauce, Louisiana hot sauce and a dash of black pepper; mix all ingredients until thoroughly blended. More bread crumbs can be added if mixture is too moist and sticks to your hands. Make meat into patties of desired size. Cook on grill until desired doneness. Serve with Cajun Ketchup, if desired.
Grease glass 13 x 9 x 2-inch dish with butter. Put cooked rice in dish. Add cooked broccoli to next layer. Add precooked shrimp and cover with cheese. Pour salad dressing over cheese. (Use 1/2 to 3/4 of the dressing.) Bake at 375° for 20 minutes or until cheese melts.
Blend butter and sugar together. Sift flour, baking soda and salt and add to butter mixture alternately between flour and water. Add nuts and dates. Blend well. Pour into a loaf pan. Bake at 350° for 1 hour.
Melt chips and butter over low heat. Remove from heat; stir in crushed crackers. Reserve 1/2 cup of this mixture. Press remaining mixture in ungreased 8-inch square baking pan. Bake 10 minutes in a 350° oven.
Heat oven to 325°. Beat butter in bowl for 30 seconds. Add powdered sugar and salt. Beat in cherry liquid and almond extract until blended. Beat in as much flour as you can with a mixer. Stir in remaining flour and the chopped cherries with spoon. Shape dough into one inch balls, 2 inches apart on ungreased cookie sheet. Flatten to 1/2 inch thickness with the bottom of a glass dipped in granulated sugar. Bake about 14 minutes. Remove from oven and press a chocolate Kiss into each cookie. Cool. Makes 48 cookies.
In medium saucepan, melt butter over medium heat. Add onion; cook, stirring often, 3 minutes. Add sauerkraut, wine, apple, brown sugar and caraway seed; mix well. Cover and simmer 30 minutes. Add potatoes and cook, stirring occasionally, 30 minutes or until tender. Add sausage or franks and cook 20 minutes or until heated through.
In a medium bowl, stir together flour, cornstarch and powdered sugar. In a large bowl, with mixer at medium speed, beat butter or margarine until smooth. Add flour mixture and vanilla; beat until well blended. If necessary, refrigerate until easy to handle.
Combine milk, coffee and Hot Buttered Drink Mix in a mug and stir well. Garnish with dollop of whipped cream and sprinkle with chocolate if desired. Give mixture of Hot Buttered Drink Mix recipe and mugs in a decorated basket to someone you care about.
Mix jello with 1 3/4 cups boiling water. Slice bananas; mix all ingredients together except the Cool Whip. Pour half in a casserole dish. Let congeal, then spread Cool Whip over this layer. The other half of jello mixture should be cooling in the refrigerator while layering the first part. After spreading Cool Whip in dish, place second half of jello over it. Salad contains 3 layers.
Combine milk, lime juice, lemon juice and food coloring. This mixture will thicken. Whip cream until stiff. Fold into mixture. Pour into pie shell. Garnish with whipped cream or candy gumdrop flowers.
In large shallow baking dish, mix lemon juice, corn oil, parsley, dill weed, salt and pepper. Add chicken; turn to coat. Cover; refrigerate, turning occasionally, several hours or overnight. Remove chicken from marinade. Grill or broil 6 inches from heat, turning and brushing frequently with marinade, 35 to 45 minutes or until tender. Makes 4 servings.
Cook for 45 minutes, stirring constantly. Add about 1/2 cup sugar. Blend in. Take out lemons before adding sugar. Add touch of cloves, cinnamon and cream of tartar. Cook 15 minutes more.
Melt butter. Add sugar and salt. Stir in corn syrup. Gradually add condensed milk. Stir constantly over medium heat until it reaches a firm ball stage (245°). Remove from heat and add vanilla. Pour into well buttered 9 x 9-inch pan. Cool, cut and wrap. Makes about 50 caramels.
Set oven at temperature for cake mix. Pure can of apricots with juice. Combine eggs, pure and cake mix. Beat 2 minutes until mixed. Pour into greased, floured Bundt pan. Bake according to mix. Cool 20 minutes. Remove from pan. Drizzle heated jam over cake while warm.
Mix and store in refrigerator. After 2 weeks, add a tablespoon of sugar. Will keep for a month.
Skin eggplant; cut into 1/2-inch circles. Beat eggs; dip eggplant into eggs, then bread crumbs. Brown in oil; drain on paper towels. In baking dish, layer sauce first; eggplant; sauce; sprinkle with grated cheese, then Mozzarella cheese. Repeat until all eggplant is used. Bake at 350° for 45 minutes until hot and cheese is melted.
Sprinkle salt on cut onions and mix. Let set 2 hours. Heat vinegar, sugar and celery seed. Stir until sugar dissolves. Cool. Add to cucumbers. After 2 to 3 days in refrigerator, they have to be frozen.
Season and flour roast. Brown on both sides. Pour grease off and put back in skillet. Add water. Cover with foil. Cook 1 to 1 1/2 hours in oven at 300° to 350°. Take out and slice thin. Put roast back in skillet and add mushroom soup. Cover with foil and cook for an additional 30 minutes.
Preheat oven to 425°. Prepare chili as directed using beef, water, tomatoes and beans. In medium bowl, beat together egg, milk and oil. In a small bowl, stir together flour, cornmeal, potato flakes, sugar, baking powder and salt. Add to egg mixture and mix well. Spoon chili mixture into a 2-quart casserole. Drop corn bread mixture by tablespoonfuls into hot chili. Bake for 20 to 25 minutes.
Preheat oven to 350°. Cream the margarine, butter and sugars. Add egg and mix well. Add oil, oats, cornflakes, coconut and nuts; stir well. Add flour, soda and salt mixture. Form into balls the size of walnuts and flatten with a fork dipped in water. Bake for 10 to 12 minutes.
Chop peppers, onions and dried beef. Mix all ingredients together, using enough Miracle Whip to make creamy.
Put eggs, shortening and milk in bowl. Add the flour, sugar, baking powder and salt. Beat with a spoon until mixed. Pour out on board and work with hands until dough is smooth. Roll out and cut. Fill with fresh fruit filling or canned fruit filling, fold over, seal and fry in hot oil until golden. I make my pies the size of a saucer and this will make about 20 pies.
Saute zucchini and onion in 3 tablespoons butter until soft. Add stock. Cook for 20 minutes. Slice unpeeled tomatoes and saute in 1 tablespoon butter. Add to other mixture and bring to a boil. Mix flour, water, curry and spices. Add to soup. Cook 6 minutes. Run through blender.
Mix all ingredients, adding carrots last. Bake at 350° for 45 minutes.
Slice rolls lengthwise through center. Put a slice of ham and cheese in each tea biscuit. Replace tea biscuits into thin tray. Melt margarine and other items together. Pour this over tea biscuits and allow to set. Cover with aluminum foil and bake at 350° for 15 minutes.
Broth: Peel and cut carrots and onions into quarters. Chop celery (include tops). Heat oil in large soup pot. Dredge meat in flour. Brown on both sides in oil. Add carrots, celery and onions. Add water to cover. Salt and pepper. Bring to boil; reduce to slow boil for approximately 1 hour.
Put milk on to boil. Wash rice and add to the milk. When it comes to a boil again, reduce heat and simmer for about a half hour, stirring occasionally. Add sugar, lemon rind and egg yolk mixture. Simmer a few minutes longer. Serve on dessert plates, when cold. Sprinkle with cinnamon.
Beat together eggs, sugar, oil and pumpkin until fluffy. Stir in the rest. Bake on greased cookie sheet at 350° for 25 to 30 minutes.
Add salt to tomatoes and onions and let stand overnight. Drain and add remaining ingredients. Simmer for 1 hour until very thick. Pour into hot sterilized jars and seal. Makes about 16 pints.
Cream margarine, shortening and sugar until fluffy. Beat in one egg at a time. Add baking powder to flour and add alternating with milk to creamed mixture. Stir in flavoring and coconut. Pour into greased tube pan. Bake at 325° for 1 hour and 45 minutes.
Grease and flour one large or two small loaf pans. In large bowl, cream together the butter and sugar; add the eggs. Blend well. Add the bananas, flour, baking soda, vanilla and nuts; mix well. Pour the batter into the prepared pan/pans. Bake in a 350° oven for 40 to 45 minutes or until brown. Yield: Makes 1 large or 2 small loaves.
Preheat oven to 350°. Beat together margarine and sugars until creamy. Add eggs, milk and vanilla. Beat together well. Add flour, baking soda, salt, cinnamon and nutmeg. Mix well. Stir in oats, cranberries and nuts. Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes if chewy cookies or 12 to 13 minutes for crispy cookies. Cool. Yield: approximately 5 dozen.
Combine all filling ingredients and pour into pastry shell. Bake at 300° for 1 hour 25 minutes or until knife inserted in center comes out clean. Makes 1 pie.
Cream together	sugar,	flour, salt and margarine. Add eggs (one at a	time), buttermilk and lemon extract. Cook in unbaked pie shell at 375° for 35 to 40 minutes.
Mix ingredients thoroughly in the order given; form dough about the size of walnuts. Bake at 350° for about 12 minutes.
Mix thoroughly in saucepan the brown sugar and flour. Add milk. Cook over medium heat, stirring constantly, until thickened, about 15 minutes. Separate the eggs. Beat whites to soft peak stage, then beat yolks to break up. Stir about 1/2 cup cooked mixture into yolks, then stir yolks into mixture. Stir whites into mixture. Add vanilla, if desired. Cook, stirring constantly, over medium heat until it bubbles, about 5 minutes. Line bottom of an 8 x 12-inch Pyrex with graham crackers, broken to bite size. Pour half the custard on top of crackers. Slice 2 bananas onto mixture, then pour remaining custard. Add another sliced banana on top, if desired. Refrigerate. Vanilla wafers may be substituted for crackers.
In saucepan, mix water and margarine; bring to boil. In bowl, mix flour, sugar, cocoa and salt. Pour saucepan mixture into bowl; mix well. Beat eggs in buttermilk; add to mixture, mix well. Bake at 350° for 20 minutes.
Drain artichokes. Cut up or mash them. Add mayonnaise and cheese. Mix well and heat at 350° until bubbly. Do NOT cook. Can be heated in microwave.
Stir-fry scallops in olive oil; season with salt and pepper. Butter a small baking dish and transfer scallops. Sprinkle with lemon juice. Mix bread crumbs, garlic and parsley and sprinkle over scallops. Baste generously with melted butter and broil 4 inches from broiler until crumbs turn golden. Serve with lemon wedges (six portions).
Bring 1 cup water to boil in saucepan; add potatoes, onion, garlic, salt and bouillon. Return to boil, stirring. Reduce heat and cook, covered, until potatoes are tender. Pour half of the potatoes into shallow casserole dish, greased. Cover with half the cheese and chilies. Top with remaining potatoes, cheese and chilies. Bake for 20 minutes at 350°. Remove from oven. Spread mixture of egg and sour cream over top; sprinkle with paprika. Bake 10 minutes or until golden.
Heat oil; spread evenly over bottom of pan. Roll sliced tomatoes in corn meal; add to heated oil. Salt to taste. Add light dash of garlic powder to each slice. Cook until brown.
Sift together flour and sugar. Beat eggs lightly; stir in milk. Then add melted shortening and all liquids to flour mixture; beat mixture until smooth. Bake on hot griddle until golden brown.
Grate or grind the four vegetables. Drain well. Add mayonnaise to cream cheese and mix well. Add drained vegetables. Salt and pepper to taste.
Cook macaroni in boiling water until tender, drain. In saucepan add mushroom soup. Stir until smooth. Add milk; stir until smooth. Drain tuna. Mix macaroni, tuna fish and mushroom soup. Turn all ingredients into casserole dish. Cover mixture with shredded cheese. Bake in oven at 400° for 35 to 40 minutes or until set and cheese melts. Serve.
Mix together sugar and flour. Add butter, milk, eggs, vanilla and pecans. Pour into pie shells and bake at 350° for 55 minutes.
Mix Kool-Aid, pineapple juice and sugar in a gallon container and finish filling with water. Add ginger ale when serving. Store in refrigerator.
Combine all ingredients, except ginger ale. Chill. Add ginger ale just before serving. Decorate punch as desired. Yields 70 servings.
Cream together yeast, 1 tablespoon sugar and eggs until liquid. Add 1/2 cup sugar, salt, water and butter. Add flour. Beat well by hand. Cover and place in refrigerator overnight.
Cut elephant into small pieces (takes about 2 months). Put in large kettle. Cook for 2 weeks at 465°. Thicken broth for gravy. Serves about 3,800 people. If more people are expected, add 2 rabbits, but this should only be done in an emergency, as most people don't like hare in their stew.
Chop bacon into small bits and fry in skillet. Drain grease; add onions and peppers and cook until soft. Add corn. Mix eggs. After eggs are beaten, add to skillet to fix as scrambled eggs. Scramble to taste and serve hot with toast or bread.
Saute onions in melted butter until soft. Blend in flour and cook for 5 minutes, stirring constantly. Stir in broth, salt and cayenne. Heat to boiling, stirring constantly. Lower heat; simmer 15 minutes. Beat egg yolk and cream in small bowl. Blend in about 1 cup of the hot soup. Stir mixture in saucepan. Ladle soup into 4 individual flame-proof bowls. Float a slice of French bread on each and top with Parmesan cheese. Broil, watching carefully, 4 inches from heat until cheese turns golden.
Preheat oven to 350°. Saute onion and green pepper. Grate cheese and mix with flour. Stir in bacon, onion and green pepper. Spread in bottom of pie shell. Mix remaining ingredients and pour into shell. Bake on top of a cookie sheet for 35 to 40 minutes or until browned and filling is set. Serves 6. This can be made ahead of time. Freezes well, cooked or uncooked.
Mix butter with stuffing. Place half in a 9 x 13-inch baking pan. Mix zucchini with soup, sour cream, carrots and onion. Pour into pan and top with remaining stuffing mix. Bake at 350° for 25 to 30 minutes.
Melt butter; add seasonings. Toss over cereal mix. Bake at 250° for 1 hour. Stir often. Enjoy!
Mix together all ingredients except chicken. Wash chicken wings and disjoint. Throw away tips. Spray broiler pan heavily with Pam. Place wings in a single layer in the pan. Pour sauce over them. Bake at 350° for 1 1/2 hours, basting frequently. Good for potluck.
Line pizza pan with sugar cookie dough. Spread cheese over dough. Sprinkle sugar over cream cheese. Arrange fruit on top as desired.
In a large skillet, cook onions with salt and pepper to taste in 3 tablespoons butter over moderate heat, stirring occasionally, until they are golden. Spoon half the onions into a buttered 2-quart gratin dish, cover them with the potato slices and sprinkle the potatoes with salt and pepper. Cover the potatoes with the remaining onions. Pour the cream over the mixture and sprinkle the mixture with Parmesan and Gruyere. Dot the top with 3 tablespoons butter and bake in preheated 400° oven for 30 minutes or until golden brown. Serves 4 to 6.
Mix all ingredients together except tomato and cheese. Chill overnight. Next day add tomato and cheese. Mix well again. Keep cold until time to serve.
Mix all together and put in casserole dish. Cover with foil and bake 1 hour at 350°, uncover and bake until brown.
Preheat oven to 400°. Cut potatoes into quarters. Then cut each quarter into wedges (1/4 to 1/3-inch wide). Coat cookie sheet with oil. Lay wedges on cookie sheet, one side down. Bake in oven about 7 minutes or until they start to brown, then flip potatoes over and sprinkle seasoning over top. Bake 7 more minutes or until brown and potatoes are done. Makes 4 servings.
Beat sugar, eggs, juice, vanilla and oil together; add dry ingredients. Mix well. Batter is very stiff. In a greased 9 x 11-inch pan, spread half the batter. Spread about 1 1/2 cans of cherries. Sprinkle with cinnamon and sugar mixture. Spread remaining batter on top. Do your best to cover all the cherries. Sprinkle with remaining cinnamon and sugar mixture. Bake at 350° for 1/2 hour and 325° last 1/2 hour. My family's favorite!
Soak cucumbers in water and lime mixture for 12 hours in the refrigerator. (Be sure water covers cucumbers.) Remove cucumbers from lime water and rinse well. Soak cucumbers in ice water for 12 hours in refrigerator. Combine vinegar, sugar, salt and spices in large boiler, bring to boil and add cucumbers. Boil 35 to 45 minutes. Put in hot jars and seal. Makes 5 quarts.
Brown ground beef and onion in bacon drippings and melted butter. Pour in beans, brown sugar, bell pepper and pimento. Pour in a little ketchup, mustard and barbecue sauce. Let cook about 45 minutes in oven.
Cream the cheese and sugar. Add vanilla and lemon juice. Beat in eggs until fluffy. Put 1 whole vanilla wafer into paper cupcake liner and fill 1/2 to 3/4 full with cheese mixture. Bake at 375° for 15 to 20 minutes. Cool. Place a dollop of pie filling on top. Makes 14 to 16.
Clean and mix crab meat. Add egg, mustard, mayonnaise and seafood seasoning to taste. Boil eggs. Peel shells and cut in half lengthwise. Take yellow out and mash. Mix in 1/2 teaspoon mustard, 1/2 teaspoon mayonnaise, red pepper, salt and black pepper. Stuff crab meat at bottom of egg. Top with egg mixture. Sprinkle paprika on top and garnish with green pepper.
Mix all ingredients in an 8-inch skillet over low heat, stirring constantly, until sugar is melted and nuts are coated, about 20 minutes. Remove nuts from pan and cool on waxed paper. Break apart. Store at room temperature. Makes 3 cups.
Stir softened cream cheese and Jell-O into hot water. Add pineapples and oranges. Add marshmallows. Fold in Cool Whip. Pour into 13 x 9 glass pan. Cover top with pecans and oranges. Refrigerate.
Beat eggs. Stir into pumpkin. Add sugar, salt and spices. Stir in milk gradually. Mix well. Pour into pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and bake for 25 to 30 minutes longer or until center is set. Makes 2 pies.
Combine in a skillet and cook until brown the ground beef and olive oil. Drain off all grease. Add onion, garlic, parsley, oregano, basil, tomato sauce, tomato paste, salt and pepper. Simmer 1 hour. Cook lasagna strips by package directions and drain. Combine eggs and cottage cheese in a small bowl and mix well. Grease a 13 x 9 x 2-inch casserole dish. Put lasagna together in layers.
In saucepan, combine butter, sugar and corn syrup. Stir well and bring to boil over medium heat. Stir in condensed milk. Simmer, stirring constantly, until mixture comes to soft ball stage (234° to 238°). Stir in vanilla.
Chop cracklings. Barely cover the cracklings with hot water; let stand for 10 minutes. Add cornmeal and egg. Continue adding hot to warm water to mixture, enough to make dough into thick loaves. Add salt to mixture. Put in greased iron skillet. Bake in oven at 400° to 450° for 45 minutes or until brown.
Shape dough into two 2-inch diameter rolls. Roll in colored sugar to coat. Wrap tightly and chill 4 hours. Cut thin slices using sawing motion, 1/4-inch thick. Place 1-inch apart on a greased sheet. Bake at 375° for 10 to 12 minutes.
Cook chicken; drain and save broths. Saute celery and onion in large skillet coated with nonstick spray. Add 3 cups chicken broth, water and milk. Bring to boil. Add corn and potato flakes. Stir in cheese. Cook on low for 5 minutes and serve.
Squeeze 3 to 4 lemons, removing seeds. Slice remaining lemons. Put in a 1-gallon container. Add 1/2 cup of sugar. Let stand at least 30 minutes. This gives the sugar a chance to dissolve and the sugar will pull the juice from the lemon slices. Add rest of sugar, water and ice. Sprinkle with nutmeg. Makes 1 gallon.
Preheat oven to 350°. Grease and flour loaf pans. Beat eggs; add margarine, sugar, banana and milk. Cream together and add sifted dry ingredients. Then add nuts. Mix well. Bake 40 minutes or until done. Knife inserted in center should come out clean.
Mix ingredients together and chill overnight. Hollow out center of round loaf of bread. Spoon dip in hollow and spread on chunks of bread.
1. Butter and flour four 4-oz. ramekins, tap out excess flour. Preheat oven to 450°.
Mix all together well. Add more Season-All to taste. Chill in refrigerator for 24 hours before serving. Serve with fresh veggies or crackers.
Spread out evenly in bottom of 13x11x1 pan. Bake at 350° until light brown---cool. Beat together and spread on crust: 8 oz. cream cheese, 1 cup powdered sugar and blend. Then spread on cream cheese: 1pkg. instant vanilla pudding mixed and blended with 1 1/2 cups of milk. Then spread on vanilla pudding:1 pkg. chocolate pudding mixed and blended with 1 1/2 cups of milk. Top with layer of Cool Whip. Sprinkle with pecans. Refrigerate.