HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger. Add other ingredients. Put in 2-quart casserole. Bake at 350° for 30 to 45 minutes.
Pound or beat filets to thin. Beat egg and add milk in a dish. Dip filets in milk/egg mixture, then shake or mix in Bisquick to coat. Refrigerate to cool and set coating 20 minutes. Heat in a boiler on low heat the strawberry glaze and add sliced strawberries. Stir occasionally. Heat oil in frying pan and fry filets until golden brown. Spoon glaze over filets just before serving.
Combine sour cream and pudding mix. Add coconut and pineapple and stir until blended. Chill and then serve.
Combine sugar, butter and egg yolks. Cook over low heat until thick. Remove from heat. Add gelatin. Cool slightly. Add marshmallows. Be sure to blend well. Cool. Add peaches and egg whites. Place alternate layers of cookie crumbs and whipped cream. Chill.
Cook squash, chopped onion and chopped pepper until tender; drain. Pour milk over cracker crumbs to soften. Mix all ingredients together good. (Save 1/2 cup of cheese to sprinkle on top.) Pour in well-greased casserole dish. Sprinkle cheese on top. Bake at 350° for 20 to 30 minutes.
Add all ingredients and mix well. Form into small balls and roll in confectioners sugar. You will need extra confectioners sugar to roll balls in. These can be frozen.
Sift flour, salt, sugar, and baking powder together. Cut in Crisco.
Get the "possum"; clean him. Get a large bottle of good red wine. Sprinkle a few drops on the possum. Take a good drink of this wine to see if it is still good wine. Stomp him; cuss him and beat him with a stick and sprinkle a few more drops of wine on him. Take another big drink of the wine to see if it is still good. Put another drop or two of wine on ham. Take another big drink of wine to see if it is still good. Put a few sweet potatoes in the pan with the possum. Add a bunch of salt and pepper and a few more drops of wine. Take a large drink of wine to see if it is still good. Put into the oven about an hour. Go look at him and put a drop or two of wine on him. Take another big slug of wine to see if it is still good. A little later on, look at him again. Add a little possum to the wine. By then, it is smelling so bad just throw the possum, sweet potatoes and pan away and drink the rest of the wine. This is the best way to cook a possum.
Mix rhubarb and sugar. Let stand 2 hours until watery. Cook until done. Add 1 can cherry pie filling. Bring to a boil and add jello. Cool. When cold, put in jars and put in freezer.
Fry bacon, onion, celery and pepper until light golden brown. (Drain off excess fat.) Add flour and continue frying until golden brown.
Soak cracker crumbs in milk. Add remaining ingredients, except catsup. Mix well; shape into loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2-inch pan. Spread catsup over top. Bake for 1 hour at 350°. Yields 8 to 10 servings.
Mix together. Roll into small balls. Flatten slightly with hand. Bake at 350° for 10 minutes or until light brown.
Cream sugar and butter. Add one egg at a time, until all beaten well. Add flour; beat well. Add vanilla. Bake in tube pan in 350° oven for 45 minutes.
Melt dipping chocolate according to package directions. Combine margarine, peanut butter and sugar. Shape peanut butter candy mixture into balls. Chill thoroughly. Dip balls in chocolate and let set on waxed paper until not sticky.
Preheat oven to 400°. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a medium bowl, beat together the egg, milk and margarine. Add egg mixture and sour cream to flour mixture. Stir just until blended. Pour mixture into an 8-inch square baking pan, coated with vegetable cooking spray. Bake for 20 to 25 minutes. Yields 9 servings (each serving contains 222 calories).
Beat together eggs, sugar, oil and pumpkin. Add flour, baking powder, soda, salt, pumpkin spice and nuts and raisins (optional). Grease 2 loaf pans. Bake at 325° for 35 to 45 minutes.
Saute onion in butter; stir in flour, salt and pepper. Bring just to boil, then cook until smooth. Stir in vegetables. Boil 1 minute, stirring constantly. Gradually add milk. Heat on simmer. Serve.
Cream butter and peanut butter. Gradually add sugar, beating well at medium speed. Add eggs, one at a time. Beat well after each egg. Combine flour, powder and salt. Add to above, alternating with milk. Begin and end with flour. Mix after each addition. Stir in vanilla. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Cool and frost with your favorite chocolate frosting.
Prepare macaroni and cheese according to package directions. Add soup, tuna and milk. Season to taste. Top with bread crumbs and microwave for 5 minutes. (Add peas, if desired.) Serves 4.
Combine butter, water and salt in medium saucepan. Bring to a boil. Remove from heat. Add flour; beat with wooden spoon. Return to heat; beat for 2 minutes. Remove from heat and let cool. Beat in 1 egg at a time. Add vanilla; continue beating until mixture is smooth. Press mixture through fluted tip cookie press with 1/2-inch wide opening. Cut into 2-inch strips with wet scissors. Drop into 350° fat. Fry several at a time for 2 minutes on each side. Drain well. Roll in cinnamon mixture or sugar mixture. Yields 2 1/2 dozen.
Place chicken in bottom of baking dish. Combine sour cream and cream of chicken soup; pour over chicken. Sprinkle Ritz crackers over soup mixture. Pour melted butter over crackers. Sprinkle poppy seed over crackers. Bake for 30 to 40 minutes in a 350° oven. May be served over noodles or rice.
Slice or dice apples into an 8 x 8-inch pan. Stir rest of ingredients until it crumbles. Sprinkle over apples. Dot with cinnamon. Pour 1/4 to 1/2 cup butter over all. Bake at 350° until apples are done.
Combine flour and salt in a medium mixing bowl. Combine egg, milk and oil in a small mixing bowl. Add egg mixture to flour mixture, stirring just until moistened.
Beat egg whites until stiff; add the rest of ingredients. Put in greased pie pan. Bake 40 to 45 minutes at 370°.
Grease casserole dish well. Spread rice in dish and add water. Place chicken breasts on rice. Cover with onion soup, mushroom soup, and parsley. Sprinkle with paprika. Bake at 350 degrees for 2 hours.
Combine all ingredients except roast. Pour mixture over meat and marinate covered in refrigerator for 24 hours or overnight, turning occasionally. Drain meat. Reserve liquid. Brown in shortening in Dutch oven or heavy kettle. Add marinade and simmer tightly covered for 3 hours or until meat is tender. A little water may be added if gravy becomes too thick. Add carrots, onions and potatoes the last 40 to 45 minutes of cooking if desired. Yields 6 to 8 servings.
Crush wafers and add butter. Mix well and press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (place in freezer first to make spreading easier). Store pie in freezer approximately 10 hours.
Cook ground beef, onion and garlic. Drain fat. Add tomatoes with juice, tomato sauce, vinegar, chili powder, cumin and cinnamon. Simmer for 20 minutes. While this is simmering, cook spaghetti until done. Drain and serve with sauce and grated cheese sprinkled on top. Serve with salad and garlic bread.
Combine first 4 ingredients. Pour into greased 2-quart shallow baking dish. Sprinkle cooked sausage over mixture and bake at 350° for 45 minutes or until set. Remove from oven and sprinkle cheese over top of casserole. Return to oven and cook 5 to 10 minutes longer or until cheese is melted. Makes 6 servings.
Mix sugar, mustard, salt and vinegar. Add onion juice and stir in thoroughly. Add oil slowly and continue to beat until thick. Add poppy seed and beat a few minutes. Store in a cool place or refrigerate. Makes 3 1/2 cups.
Measure flour and sift all the dry ingredients together. Cut in butter until the mixture resembles coarse meal. Form a wet dough with the milk. Knead 8 or 10 times. With a floured hand, pat dough out to a 1/2-inch thickness. Cut out biscuits with a floured biscuit cutter. Pat out scraps and cut again until all dough is used and refrigerate biscuits for 1 hour. Preheat oven to 450°. Bake for 12 to 15 minutes or until golden.
Preheat oven to 350°. Dissolve yeast in warm water. Cream sugar and Crisco together. Add to yeast and water. Mix salt and flour together. Add flour mixture and water mixture alternately until dough is not sticky. Put in large bowl and cover with towel; let rise until double in size, then punch down and knead. Then form dough into small loaves or buns. Place in greased pans. Let rise again until doubled. When bread has risen, bake until brown, 25 to 30 minutes. Brush with butter. Remove from pans while hot.
Mix sugar, syrup and water together in heavy saucepan. Cook over medium heat to 250° on candy thermometer. Add butter, vanilla and soda and stir briskly. Pour over popped corn. Squeeze together while warm into balls.
In mixing bowl, blend softened butter with warm sweet potatoes. Add remaining filling ingredients and beat in mixer at low speed until mixture is smooth. Pour into pie shell and bake in preheated 375° oven for 50 minutes or until a knife inserted in center comes out clean.
Preheat oven to 350°. In large bowl, stir cocoa and margarine until smooth. Stir in remaining ingredients until well blended. Let dough stand 10 minutes; drop by heaping teaspoonfuls onto lightly greased baking sheets. Bake 7 to 9 minutes or until set (do not overbake). Cook 5 minutes; remove from baking sheets. Cool completely. Store tightly covered. Makes about 4 dozen.
Saute 1st three ingredients. Add tomato paste and water; bring to a boil. Add rice and stir well. Add sausage. Stir and bring to a slow boil. Cover and simmer 45 minutes. Halfway through cooking time, stir and add water, if necessary.
Start cooking the pasta. In a 9-inch nonstick skillet, heat oil. Add onion and garlic; cook over medium heat until softened, about 2 minutes. Stir in plum tomatoes and sundried tomatoes. Reduce heat to low; gradually stir in milk. Stir in parsley. Cook, stirring occasionally, for 5 minutes. Add pasta to tomato mixture; stir to combine.
Cut cabbage very fine. Heat small amount of oil in frying pan. Add turmeric, cabbage and peas. Add red pepper and salt. Mix. Cover. Cook until peas are tender.
Combine all ingredients by hand; form into small balls. Bake at 400° on cookie sheet until golden brown.
Line 12 muffin cups with paper liners. In 3-quart saucepan, stir chocolate and syrup over low heat just until chocolate melts, then remove from heat. Stir in 1/2 cup heavy cream until blended. Refrigerate 15 minutes or until cool. Beat remaining cream until soft peaks; gently stir into chocolate mixture. Stir in cookies and nuts. Spoon into muffin cups. Freeze 4 to 6 hours. Garnish with whipped cream. Let stand a few minutes before serving. Store in covered dish in freezer up to 1 month.
Cream butter and sugar. Add eggs. Add flour and liquids. Bake 25 to 30 minutes at 350° in a 9 x 11 1/2-inch pan.
Brown meat. Add onion and saute until tender. Stir in tomato paste, water and garlic. Simmer for 20 minutes, then add the beans and chili seasoning. Simmer for 15 minutes more. Top with grated cheese when served.
Slice potatoes and onions on large piece of foil. Dot with butter. Combine cheese, parsley, Worcestershire sauce, salt and pepper. Sprinkle over potatoes; fold foil and seal. Grill 30 to 40 minutes.
Brown hamburger; drain. Reserve 1 tablespoon of seasoning; add the rest to the hamburger. Select extra large bowl to toss salad, allowing enough room to toss salad at serving time. Layer salad ingredients in bowl, starting with lettuce and ending with cheese. Cover; refrigerate until serving time. Toss salad with dressing and taco chips just before serving.
In iron skillet brown bacon slices until crisp. Add onions and brown. Add uncooked rice and brown. To this add tomatoes, salt, chili powder and water; cook over medium fire until boiling, then simmer approximately 30 minutes.
Brown pork chops. Combine soup, milk and sour cream. Season with salt, pepper and seasoning salt. Stir in potatoes, 1/2 cup cheese and 1/2 of the onions. Pour potato mixture in a 9 x 13-inch pan. Put pork chops over the potatoes. Bake at 350° for 40 minutes. Top with cheese and onions. Bake 5 minutes more.
Combine oats, flour, sugars, butter, cinnamon and nutmeg. Blend together until crumbly. Place apple slices in a greased 9 x 13-inch pan. Top with the oat mixture. Bake in a preheated 350° oven for 40 minutes. Serve warm or cold. Serves 8 to 10.
Combine first 3 ingredients and set aside. Combine remaining ingredients in large mixer bowl and beat 2 minutes. Pour 1/3 batter in greased 13 x 9-inch pan; sprinkle with 1/3 brown sugar mixture. Pour remaining batter over this and top with remaining brown sugar mixture. Bake at 350° for 40 minutes. Can be layered in 15 x 10 x 1-inch jelly roll pan and baked 20 to 25 minutes for bar cookies. Delicious served warm as coffee cake.
Brown pork in hot fat. Add 1/2 cup water. Cover and simmer (do not boil) until tender, about 1 hour. Drain pineapple, reserving syrup. Combine sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Add to pork; cook and stir until gravy thickens. Add pineapple, green pepper, onion and bean sprouts. Cook 3 minutes or longer. Serve over rice or chow mein noodles.
Mix yeast and sugar. Add warm water. Add flour and salt, working as much flour in as needed to make a smooth dough. Put in a large greased bowl and let rise 20 minutes. Punch down and let rise again until doubled. Make into loaves and let rise again. Bake in a 375° oven until done.
Cook chicken. Put in pot with cream of chicken soup, butter and broth. Bring to a boil. Pour into a 8 x 9-inch pan and set aside.
Don't let touch in pan. Sift together all dry ingredients. Dough will be soft; use flour on hands, rolling pin and tabletop. Lightly roll dough and cut with biscuit cutter. Bake at 425° until done. Makes 12 to 14.
Combine wafers, almonds (if desired), butter and 1/3 cup sugar. Press mixture onto bottom and 2 inches up sides of a buttered spring-form pan.
In frypan brown chicken both sides. Add soup, mushrooms and wine. Cover and cook until chicken is done. Serve with noodles.
Soak bread crumbs in milk for 5 minutes. Combine all ingredients except soup, and shape into small balls. Place in a casserole bowl and bake until brown (about 30 minutes).
In large mixer bowl, beat butter, sugar and vanilla until light and fluffy. Add flour and nuts; beat on low speed of mixer until well blended. Cover, refrigerate 1 to 2 hours or until firm enough to handle. Remove wrappers from candy. Heat oven to 375°. Use 1 tablespoon dough for each cookie, shape dough around candy; roll to make ball. Place on ungreased cookie sheet. Bake 10 to 12 minutes until cookies are set but not brown. Cool slightly; remove from cookie sheet to wire rack. While still warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. Yields 3 dozen cookies.
Rub meat with cut side of garlic. Mix flour, basil and pepper; coat meat with flour mixture. Heat oil in Dutch oven. Brown meat in oil over medium heat. Add tomatoes, onion, water and beef bouillon. Cover and simmer until meat is almost tender, 2 1/2 to 3 hours.
Drain pineapple and add enough water to syrup to make 1 1/2 cups. Heat; add to Jell-O. Stir in sugar, salt and lemon juice. Chill until slightly thickened. Fold in pineapple and grated carrot. Whip cream and fold into Jell-O mixture. Pour into 8-inch ring mold. Best to make a day ahead to be sure it is thoroughly set.
Brown roast. Put in crock-pot with 1 quart water and let simmer all day.
Melt butter in a large kettle over moderate heat. Add onions; saute over moderate heat until onions are soft, stirring frequently. Add potatoes, carrots, celery and up to 12 cups of water. (The amount of water will vary, depending on desired consistency of soup and the type of bread that is later crumbled into it for thickening purposes. Start soup with a smaller amount of water, then taste it frequently as it cooks, adding more water, if desired.) Add pepper, salt, parsley, dill and crumbled bread. Bring to a boil, reduce heat and simmer, covered, for 1 hour. Stir cheese into soup during last few minutes of cooking time.
Place applesauce in a pan and bring to a boil. Add sugar and jello. Cool until thickened. Whip evaporated milk and lemon juice until peaks form or may use Cool Whip. Add to applesauce and gelatin mixture. Pour into a ready baked crust or a graham cracker crust. Chill.
Cook sugar, Karo and water to thin syrup stage. Slowly pour 1/3 of syrup over egg whites, beating while pouring. Cook syrup to thread stage (232°). Add half of syrup to egg mixture. Cook remaining syrup to firm ball stage (248°); add to egg mixture. Add vanilla. Beat until mixture holds shape when dropped from a spoon. Add cherries or pecans.
Mix flour well with sugar to prevent lumping. Scald milk in double boiler. Beat eggs well and add to flour and sugar. Beat this into scalded milk. Stir until thickened. Remove from heat and add flavoring, keep stirring. Pour into containers and chill before serving.
Melt margarine in pan and add the Worcestershire sauce, bacon fat, celery salt, garlic salt, sesame seed and Tabasco sauce. Mix together; pour over dry mixture. Mix well in large roaster and bake at 200° for 3 to 4 hours. Stir every 1/2 hour. Freezes well.
In large bowl, combine all ingredients and mix well. Place in 4 1/2-inch loaf pan. Bake at 375° for 1 hour; drain. Makes 6 servings.
Beat eggs and shortening together. Add sugar, alternately adding flour and milk. Add vanilla. Grease as many cake pans as you have. Place about 2 big dipping spoonfuls of batter in each pan and cook at 350° for about 10 minutes or until done. Layer will be thin. Make icing ahead and stack and ice as the layers come from the oven. Re-grease pans each time you use.
Brown sausage; drain well. Add undrained tomatoes, tomato paste, water, basil and garlic. Simmer, covered, 15 to 20 minutes, stirring occasionally. Cook noodles; drain. Combine eggs, cottage cheese, Parmesan cheese, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
Thickly slice apples and sweet potatoes. Place one layer in casserole, cover with pumpkin. Mix remaining ingredients and pour over this layer. Continue layering until all is done. Bake in 350° oven for 40 minutes or until apples are done.
Cook cornbread. Cool and crumble in bottom of large glass bowl. Place drained beans on top of bread. Next, layer the following ingredients: diced green peppers, tomato, green onion and Mexican whole kernel corn. Combine together Ranch dressing, sour cream and mayonnaise. Spread on top. Toss just before serving.
Place shortening, vanilla, sugar, brown sugar and egg in mixing bowl. Beat thoroughly. Add nuts and cherries; mix. Sift together flour, baking soda, cream of tartar and salt. Divide into 2 portions. Add 1/2 to first mixture; mix well. Add remaining half; beat thoroughly. Knead dough with hands until smooth. Pack very firmly and shape into 2 bars (2 x 2-inch square). Wrap in waxed paper. Chill in refrigerator until firm. Cut in 1/8-inch slices; place on ungreased baking sheet. Bake in hot oven at 400° for 6 to 8 minutes. Makes 60 cookies.
Prepare brownie mix; bake as directed on package for cake-type brownies. Immediately sprinkle marshmallows over brownies. Continue baking until marshmallows begin to melt. Melt chips with milk over low heat, stirring until smooth. Drizzle over marshmallows; sprinkle with nuts. Cool; cut into bars.
Melt butter; add flour and allow to bubble 1 minute. Add broth; bring to boil and simmer for few minutes. Add lemon juice and cream. Drain vegetables and add to sauce; add seasonings and chicken. Pour into deep 2-quart casserole. Preheat oven to 350°.
In saucepan, combine sugar and cornstarch. Mash 1 cup strawberries and add water to make 2 cups. Stir with sugar mixture and cook to boil 2 minutes. Add butter, jello and lemon juice. Chill until partially set. Pour mixture over rest of strawberries that you have arrange in a baked pie shell.
Combine mincemeat, nuts and fruit. Sift together the flour, sugar and salt; add to fruit mixture. Dissolve soda in boiling water and stir into the batter. Mix thoroughly. Bake in a slow oven (275°) for about 2 1/2 hours. Two loaves of bread will be made with this recipe.
Place cucumbers in dish. Combine other ingredients and stir until sugar dissolves. Pour over cucumbers. Chill. Can layer cucumbers and onion slices.
Mix peanut butter, Karo syrup, and Rice Krispies and pat into a 9 x 13-inch size dish. Let ice cream stand until soft and put over rice crispy crust. Freeze and cut into bars or squares.
Mix first 3 ingredients and put in bottom of buttered baking dish. Mix flour, sugars, oatmeal and margarine until crumbly and spread on top of rhubarb mixture. Bake for 25 to 30 minutes at 375°.
Melt margarine and sugar; bring to a boil. Add cinnamon. Gradually add 7-Up, stirring constantly. Roll biscuits; add chopped apples. Bring edges up and twist. Place in a 13 x 9 x 2-inch baking dish. Pour mixture over dumplings. Bake at 375° for 20 minutes.
Mix all together. Pour over meat to be barbecued. Marinate in refrigerator 12 hours. Remove from sauce and barbecue.
Brown hamburger and onion. Layer the hamburger in a greased casserole. Next, layer the potatoes, then the carrots. Pour cream of mushroom soup (do not add water) over the layers of meat and vegetables. Season to taste. Bake at 350° for 1 1/2 hours.
Beat egg yolks, brown sugar and vegetable oil together until smooth. Combine remaining ingredients. Drop by spoonful on cookie sheet. Bake at 350° for 12 minutes. Cool. Spread with filling.
Clean mushrooms with a damp paper towel. Remove and chop stems fine. You should have about 1/2 cup. Put butter, chopped mushrooms, onion and pepper in a medium size bowl. Cover with wax paper. Microwave on High for 1 1/2 to 2 minutes, stirring once halfway through cooking time, until vegetables are crisp-tender. Stir in bread crumbs and seasoning. Spoon into mushroom caps, mounding slightly.
Place ground meat in large bowl. Add bread crumbs, onion, garlic powder, parsley, egg, salt and pepper. Mix well with hands. Make meatballs. Cook on top of stove or in the oven. Drain. Spread sauce over all. Simmer on top of stove or in oven for 45 minutes.
Put cranberries and apples in blender with jello. Blend well until berries are very fine. Pour in bowl and add finely chopped celery (adds texture). Do not blend celery with berries and apples. Good with fowl.
In greased casserole, stir together rice, onion, soup and water. Put seasoned chicken on top of rice. Spoon cream of chicken soup on top. Bake, covered, 1 hour and 15 minutes, then 15 minutes, uncovered, at 350°.
In bacon fat, saute onion 2 to 3 minutes. Drain. In a pot with sauteed onion, add potatoes and water; bring to a boil. Cover and simmer for about 15 minutes, or until potatoes are tender. Stir in soup, sour cream and crumbled bacon. Add milk, salt, pepper and parsley. Heat to serving temperature. Do not boil.
Place chicken breasts in slow cooker on medium temperature. Combine all ingredients, except noodles or rice. Simmer for 4 hours. Eat over noodles or rice.
Clean mushrooms with damp paper towels. Remove stems and reserve for other uses. Slice caps and set aside. Cream the butter, flour, salt, mustard, nutmeg and pepper at medium speed on electric mixer. Add sour cream, parsley and onion; stir well. Place half of mushroom slices in a greased 2-quart baking dish. Top with half of the sour cream mix, spreading evenly. Repeat layers. Bake at 325° for 1 hour or until casserole is thoroughly heated. Serves 6 to 8.
Mix first two ingredients into a microwave bowl. Time for 2 minutes. Immediately stir ingredients; add walnuts and pour into a square buttered Pyrex dish. Cool completely and cut into squares. Delicious.