HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large heavy saucepan, heat oil. Saute onions and garlic until soft, but not brown. Add beef and sausage. Cook until brown; pour off fat. Add liquid from tomatoes. Chop tomatoes and add to meat mixture with tomato paste, chili powder, cumin, oregano, baked beans, salt, sugar and cocoa powder. Simmer partially covered for 2 hours, stirring often. If too dry, add a little water as it cooks. Stir in kidney beans and pinto beans. Cook 30 minutes longer or until meat is very tender. Makes 16 servings.
Mix corn, flour, baking powder, salt and egg together. Place juice from corn in measuring cup. Add milk until measurement of mixture equals 1 cup. Mix to first mixture; mix well. Drop by heaping teaspoonfuls in hot oil, until light brown on both sides. Remove from oil; dry on paper towels. Serve with maple syrup.
Mix all together; roll into little balls. Bake in 350° oven for 12 to 15 minutes; roll in powdered sugar.
Preheat oven to 350°. Wash head of cauliflower and break into flowerets. Cook for five minutes in boiling water. Drain well. Meanwhile, mix cream of chicken soup, shredded cheese and mayonnaise. Mix with cauliflower in a 2-quart baking dish. Mix bread crumbs and butter; sprinkle on top. Bake 20 to 30 minutes or until top bubbles.
Mix dressing in oil. Add other ingredients. Add to oyster crackers. Spread in shallow baking pan and place in oven for 15 minutes at 200°.
Cook broccoli in 1 cup water. Cut cheese up in squares. Drain broccoli and place in bowl. Mix in cheese. Put 1/2 stick of butter in; stir. Pour into a casserole dish. Sprinkle with crackers. Pour remaining butter on top. Bake at 350° for 30 minutes.
Mix flour, nuts and butter. Pat in 9 x 13-inch pan. Bake at 350° for 15 minutes.
Preheat oven to 350°. In large bowl, combine flour, sugar and baking powder; set aside. Place eggs in another bowl; beat well, then add vanilla extract and fruit cocktail. Fold fruit mixture into dry ingredients and mix well.
Combine these ingredients in a separate bowl. Mix ingredients in all 3 bowls together 30 minutes before serving. (You might want to use less dressing, depending on the size of the cabbage you buy.) Salad is still good the next day.
Melt butter in a large skillet. Add onions and meat. When the meat browns, add vinegar, tomatoes and soy sauce. Simmer until tender. Serve over rice with French fries.
Mix all ingredients (except crusts). Pour in pie crusts. Bake at 300° for approximately 1 hour or until tops brown slightly and crack.
Brown hamburger meat, onions and bell pepper in 2 teaspoons margarine. Cook macaroni and drain well. Place in greased casserole dish. Combine meat mixture with soups and tomatoes. Pour over macaroni. Sprinkle with cheese. Bake at 350° until bubbly.
Cook all except milk until soft. Pour into a blender at high speed. Add 1 cup of milk and return to heat. Add the other cup when returned to heat.
Mix ingredients together in bowl. Place cut up chicken wings in 9 x 12-inch pan. Pour mixture over chicken and marinate overnight. Bake at 350° for 2 hours, stirring every half hour.
Preheat oven to 400°. In large mixing bowl stir together flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Add banana and nuts to mixture. Stir well. Batter should be lumpy. Line muffin pan with paper cups. Fill 2/3 full. Bake for 20 to 25 minutes or until golden. Remove from pans; serve warm. Makes 10 to 12 muffins.
Form ground chuck into 4 patties; do not handle much. Sprinkle each side of the patty generously with the seasoning. Grill on high for 10 minutes, 5 minutes for each side. Do not squish juice out of the hamburgers! Remove from grill and serve with remaining ingredients.
Slice zucchini in 1/2-inch thick rounds and cut bell pepper in thin strips. Half mushrooms. Put vegetables in 11 x 7-inch microwave safe baking dish. Sprinkle with half the chives, salt and pepper. Toss to mix. Cover with vented plastic wrap. Microwave on High 5 to 7 minutes, stirring once until vegetables are crisp-tender. Slice each tomato in 4 rounds. Arrange fillets spoke fashion on top of vegetable mixture with thinnest parts toward center. Put 2 slices tomato on each fillet, then sprinkle with remaining chives, salt and pepper. Cover and microwave on High 4 to 6 minutes, rotating dish 1/2 turn once until fish is opaque. Serve with lemon. Serve with crusty bread. Yields 4 servings.
Boil eggs, sugar and juice together until thick, stirring constantly. While hot, mix in cream cheese. Then cool and add the pineapple, marshmallows and Cool Whip. Mix well and chill.
Combine butter, sugar and syrup. Cook over low heat, stirring constantly until sugar is dissolved. Cool. Add eggs, vanilla and salt; blend well. Pour filling into pie shell. Top with pecans.
Preheat oven to 350°. Butter 13 x 9-inch cake pan and spread cherries over the bottom. Spread pineapple over cherries. Sprinkle the cake mix evenly over all and top with bits of butter. Bake in 350° oven for 40 minutes; cut into squares and serve with whipped topping.
Empty cake mix into large mixing bowl, add pineapple and juice. Mix with a spatula until all dry mix is moistened. Pour into 9 x 13 inch pan. Bake for 28-30 minutes at 350.
Add milk to beaten eggs. Sift dry ingredients together thoroughly, then add to liquid a little at a time. Add melted butter, beating thoroughly. Very light and fluffy waffles.
Combine the V-8 juice, tapioca and sugar. Pour over remaining ingredients. Use a 3-quart casserole dish. Mix well and bake at 225° to 250° for 5 hours. Serve with rice.
Let tea stand 30 minutes. Boil sugar and 1 quart water; add spices and let stand 30 minutes. Mix tea to sugar water mixture; add juices and salt. Add another 1/2 gallon water.
Put frozen vegetables in 2 quarts of boiling water. Brown meat; drain. Add to vegetables with rest of ingredients. Simmer until vegetables are tender and seasonings are well blended. Remove bay leaves. Makes about 10 servings. Serve with corn bread. Freezes well or keeps several days in refrigerator.
Mix all dry ingredients together. Add shortening and mix as for pie dough. Beat eggs, milk, sour cream, lemon juice and vanilla. Make a well in middle of flour. Pour egg mixture in well and mix together. Dough should be soft. If too hard, add more milk. Let stand about 5 or 10 minutes. Divide into 4 parts. Roll out to about 1/4-inch thick. Cut in strips about 1 1/2 inches wide and 2 inches long. Make slit in center and pull one end through. Heat about 4 inches oil in pan and deep fry Chrusciki on one side and turn over to fry other side. Drain on paper towels and sprinkle with confectioners sugar when cool. Makes about 5 1/2 dozen.
In a large bowl combine everything except shrimp. Place shrimp in boiling water and cook until pink (just done). Drain and transfer to marinade. Mix and turn to coat. Cover and refrigerate several hours or overnight. Serve using toothpicks.
Place ingredients in order given in greased baking dish (8 x 12-inch). Salt and pepper after each layer (optional). Bake 2 hours at 325°.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan; set aside. Melt butter in large saucepan over low heat. Remove from heat and add sugars and vanilla; blend well. Add eggs, one at a time, beating well after each addition. Add flour; blend well. (Stir in nuts, if desired.) Pour in prepared pan and bake 40 minutes. Turn out on wire rack. Sprinkle confectioners sugar over top; let stand until cool. Cut into squares. This cake has a pudding-like consistency and will fall slightly after it is removed from oven.
Mix all together. Bake at 350° for 1 hour. Stir about every 15 minutes until last 1/2 hour.
Combine wine, sugar, pepper, soy sauce, ginger and garlic in saucepan over low to medium heat. Slice steak (across the grain) into 1/4 to 1/2-inch strips. Place in container. Pour hot marinade over strips, stir and seal. Place in refrigerator for at least 30 minutes (up to 2 hours, depending on how much time you have). Drain marinade off meat strips; save. In a large preheated skillet, stir-fry strips over medium-high heat. Add sliced vegetables after 2 to 3 minutes; stir-fry vegetables quickly. Add cornstarch to marinade; stir well. Pour marinade cornstarch mixture into skillet and bring up to a boil. Reduce heat and check taste and consistency. Serve over rice or egg noodles.
Mix together and place in casserole container or pan. Bake 1 hour at 325°. Use over rice or noodles. Fast and delicious!
Cook chicken and debone. Cut chicken into pieces. Mix well with all ingredients, except corn flakes and butter. Put into 9 x 13-inch casserole dish. Top with corn flakes mixed with melted butter. Bake covered 1 hour at 350°.
Mix all ingredients together and keep in refrigerator until ready to serve. Use dressing of your choice.
In mixing bowl, beat butter and brown sugar. Combine flour, oats and baking soda. Add to sugar mixture. Mix on low speed until crumbly. Press 2/3 mixture into jelly roll pan to form crust.
Melt white chocolate in top of double boiler. When melted, stir in peanut butter. Pour into a 9 x 13-inch greased pan. Melt chocolate chips; drizzle over top of candy. Swirl with knife. Chill; cut into squares.
Sift together flour, baking powder, soda and salt. Cream together sugar and Crisco. Add egg and banana mixture. Beat in flour mixture. Add pecans. Pour into loaf pan lined with 2 thicknesses of waxed paper. Bake at 300° for 1 hour.
Combine ingredients in bread machine according to manufacturer's instructions. Process in dough cycle. Turn dough out onto a lightly floured surface and knead 4 to 5 times; divide in half. Shape each portion into 9 rolls and place in an 8-inch round pan. Cover and let rise in a warm place (85°) free from drafts for 40 minutes or until double in bulk. Bake at 375° for 10 to 12 minutes. Yields 1 1/2 dozen.
Cream the shortening and gradually add sugar; blend until light. Add egg yolks. Mix in flour and grated lemon peel. Spread evenly on the bottom of a 9 x 13-inch ungreased pan and bake at 350° for 10 minutes. Then spread with lemon meringue topping made by beating the egg whites until stiff and gradually adding the sugar and lemon juice. Then add nuts and spread over the baked mixture. Bake for 25 minutes; cool slightly and cut into squares.
In a medium saucepan, simmer tomatillos, tomatoes, garlic and jalapeno for 15 minutes or until their liquid has evaporated. This will thicken. While the tomato mixture is simmering; place avacado in blender. Spoon the thickened tomato mixture into the blender. Add sour cream, cilantro and salt. Blend up to 5 minutes creating a smooth puree Taste and add salt if needed Serve with tostado chips or refrigerate for later use. Can be frozen. Doesn't turn gray like guacomole. Makes 4 cups of dip.
Mix coconuts and nuts and spread in bottom of a 13 x 9 inch pan. Mix cake mix according to directions. Spread on top of coconut and nuts. Heat butter and cream cheese until soft enough to mix with confectioner sugar until smooth. Spread this on top of cake mix. Bake at 350 degrees for 30 to 45 minutes. Because of sticky topping, cake must be served from pan.
Blend flour and corn meal along with baking powder, sugar and salt. Add oil, plus beaten egg. Stir in milk. Stir briskly. Pour in sprayed 8 x 8-inch pan. Bake 20 minutes at 350°, then brown top under broiler.
Cook broccoli as directed on package; drain. Add 1/2 stick of butter and cheese to hot broccoli; cheese should melt. Melt remaining butter in skillet and add cracker crumbs. Pour broccoli cheese mixture into baking dish; pour crumbs on top. Bake at 350° for 15 minutes.
Brown hamburger and onions together. Combine with cooked macaroni and tomato sauce. Spread grated cheese (as much as desired) on top of combination in large shallow baking dish. Bake at 350° until cheese is melted and bubbly.
To the mincemeat add raisins, nut meats, sugar, butter, vanilla and eggs, then beat thoroughly. Sift flour, baking powder, soda and salt together once, then sift and fold into the mincemeat mixture. Bake in a well-greased tube cake pan in a slow oven (325°) for 1 1/4 hours or until done.
Soak beans in water; drain. Add water to cover; add ham, celery, onion, carrots, pepper, garlic seasoning and catsup. No salt needed as ham is salty. Continue to cook for several hours, adding water and stirring when needed. I cook on wood stove in cool weather. (Gale Ferris, Sr.'s recipe.) Serve when tender and somewhat mushy. Good with cornbread or crackers.
Saute beef with onion and garlic until browned. Add tomatoes, green pepper, 2 teaspoons of salt, 1/2 teaspoon of pepper, sugar, white potatoes, sweet potatoes and broth. Cover and simmer 1 1/2 hours. Add more salt, if desired, for taste.
Boil sugar, canned milk, cocoa and margarine for 10 minutes. Remove from heat and add vanilla, oatmeal and nuts or raisins (if desired).
Put all ingredients in large pot; bring to a boil. Let boil for approximately 5 minutes. Reduce heat and simmer for 1/2 to 1 hour. Cover and let stand until cool. Store in refrigerator. Serve hot, a good winter drink.
Stir meat and tomato paste together in crock-pot. Stir in other ingredients (add no liquid). Turn cooker on low heat. Cover and cook 12 hours. Skim and discard any fat. Makes 4 servings with 240 calories each.
Mix mayonnaise and sugar. Layer in large glass bowl: lettuce, celery, cucumbers, eggs, peas, onions, bacon and tomatoes. Spread topping on top. Sprinkle cheese on top. Refrigerate overnight.
Mix cornbread as directed. Brown meat; add corn, meat and cheese. Mix well. Pour in 8-inch skillet with 2 tablespoon oil, melted. Cook 40 minutes or until brown. Let bread cool 5 minutes before slicing.
In a baking dish, place filling. Cover with cake mix. Dot with butter. Bake at 350° for 40 to 50 minutes.
Put all ingredients in a bowl and beat at medium speed for 10 to 15 minutes, until well beaten and fluffy like whipped cream. Makes enough icing for 2 dozen cupcakes, one 9 x 13-inch cake or one 2 x 9-inch layer cake.
Melt caramels with water in saucepan, stirring over low heat until smooth. Pour over combined cereals, coconut and nuts. Toss until well coated.
Make cake in a long, square pan. It needs to be thin layered so you can cut thin square slices (2 per person). Place 1 slice or square on plate. Add slice of ice cream. Add other slice of cake, then pour 2 tablespoons of warm sauce over this. Add whipped cream and a cherry. This makes a quick dessert for Sunday lunch. Kids love it because it looks like Shoney's hot fudge cake.
Combine all ingredients. Mix well and form into a loaf. Spread remaining soup over top. Bake at 350° for 1 hour and 15 minutes.
Slice meat to uniform size. Mix all ingredients, except meat; mix well. Pour over meat and marinate 24 hours.
Melt butter in 13 x 9-inch pan. Spread crumbs over butter. Add layers of chocolate chips, coconut and butterscotch chips. Pour milk over top layer. Top with nuts. Bake at 350° for 30 minutes.
Place bread cubes in a greased baking dish. Combine remaining ingredients and pour over cubes. Set baking dish in a pan of hot water. Bake at 350° for 40 to 60 minutes. Can be served plain or with a thin chocolate sauce.
Combine mustard and vinegar in saucepan. Add egg and cook over low heat, stirring constantly, until mixture is thickened. Cook slightly. Blend in mayonnaise. Chill before serving. Makes 1 1/2 cups. Serve with hard pretzels.
Combine sugar, milk and butter in a saucepan. Cook and stir over medium heat until mixture reaches soft ball stage, 230°. Remove from heat and add Marshmallow Creme. Beat until mixture is of spreading consistency.
Mix beaten eggs, mayonnaise, cheese and soup together well. Stir in broccoli and bake at 350° for 45 to 60 minutes until thickened and a knife comes out clean when casserole is tested.
Bring to boil 1 minute cocoa, milk, sugar and salt. Add and dissolve peanut butter, butter and vanilla. Stir rapidly and drop on wax paper. Coconut or nuts may be added.
Core cabbage and parboil until tender. Cut hard top if any off each leaf. Combine first 6 ingredients and mix well. Make rolls out of mixture and roll them in leaves. Put them in a big pan and cover with V-8 juice. If that doesn't cover it, put in some more. Bake in 350° oven 4 to 5 hours or 250° oven for 8 to 9 hours.
In covered jar or shaker, combine ingredients. Chill. Shake well before using. Serve on salad greens. Makes about 2 cups.
Mix all ingredients. Freeze in 9 x 13-inch pan overnight. Cut into squares.
Heat oven to 350°. Grease and flour rectangular pan or 2 round pans. Beat all ingredients on low speed, scraping bowl constantly 30 seconds. Beat on high speed 3 minutes, scraping bowl occasionally. Bake in rectangular pan 40 to 50 minutes, or round pans 35 to 40 minutes. Cool. Yields 15 servings, 310 calories per serving.
Sift 1 cup of the sugar 2 or 3 times. Then sift flour with the other 1/2 cup sugar 3 or 4 times. Beat egg whites, cream of tartar, vanilla and salt until whites stand in peaks. Beat in the 1 cup of sugar. Fold in the flour and sugar mixture until well blended. Bake in tube pan or 12-inch square cake pan at 350° until top is brown and cake springs back when touched. Make sure pan is washed well and no grease particles remain from previous use.
Soak French bread in homogenized milk until soft. Add slightly beaten eggs, sugar, vanilla, pie spice, apples, raisins and butter and mix well. Mix in balance of milk and bake at 375° for 60 minutes or until brown.
Heat butter. When hot, add onion. Cover and cook 2 minutes over medium heat. Add potatoes and season well. Pour in cream and milk; season again. Bring to boil and cook 10 minutes over low heat. Add mushrooms and continue cooking. Stir in lobster and simmer 3 to 4 minutes over low heat. Sprinkle with chives and paprika before serving.
Peel and cut squash into small pieces. Mix sugar, flour and salt. Stir in squash until well coated. Place in greased baking dish and cover with milk. Bake at 350° until squash is done, approximately 45 minutes.
Place sugar and pineapple in a pan; simmer for 10 minutes. Remove from heat and cool until cake is baked as directed in a 9 x 13-inch pan. Remove cake from oven. Punch holes all over cake. Spread pineapple over cake and let soak in. Mix pudding as directed. Spread over cake. Put coconut all over top of cake, then cover with Cool Whip. Sprinkle with pecans. Refrigerate. It is better the second day.
Spread freshly popped popcorn in large shallow pans. Put in slow oven at 250° to keep warm and crisp. Combine butter, brown sugar, corn syrup and salt in a 2-quart saucepan. Place on medium heat, stirring until sugar dissolves. Continue to cook to 248° (about 5 minutes). Remove from heat and stir in baking soda. Syrup will foam.
Mix all ingredients together in a large bowl. Refrigerate. Before serving, add 2 sliced bananas, if desired.
Mix cake mix, melted margarine and 3/4 cup nuts. Press in 9 x 13-inch pan. Cream the cream cheese, sugar and 6 tablespoons nuts. Put on preceeding mixture. Sprinkle 6 tablespoons nuts on top. Bake at 325° for 25 to 30 minutes. Cool. Cut into bars.
Cook chicken until tender. Mix all ingredients, except crust. Place crust in pie pan. Pour ingredients in pie pan and cover with remaining crust. Bake 350° for 45 minutes or until crust is light brown and flaky.
Beat cream cheese. Gradually add sugar and salt. Add eggs one at a time, beating well after each egg. Add vanilla. Bak at 350° for 30 minutes.
Brown ground beef; drain. Add package of taco seasoning. Spray 9 x 13-inch baking dish with cooking spray. Layer each ingredient: Spread crescent roll dough in bottom of dish. Spread cooked ground beef on top. Spread on can of refried beans. Pour on jar of picante sauce. Spread on sour cream. Sprinkle on black olives. Sprinkle on grated cheese. Sprinkle crushed nacho chips on top. Bake at 350° for 30 minutes. Cool before cutting.
Cream shortening; gradually add sugar, beating well. Add eggs; mix well. Stir in pumpkin and water. Combine flour, baking powder, soda, salt, cinnamon and cloves. Add to creamed mixture, mixing well. Fold in pecans and raisins. Spoon into 2 well greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes or until bread tests done.
Combine all ingredients in a jar with tight fitting lid. Shake thoroughly to blend. Chill. Makes 1 cup.
Mix ingredients together. Store in gallon jar. To serve, fill cup 1/2 full with chocolate. Mix and add boiling water.
Preheat oven to 350°. In a 2 1/2 to 3 quart saucepan, over low heat, melt margarine. Remove from heat. Add flour, sugar, coca, baking powder, salt, eggs and vanilla. Stir with a spoon until well blended. Stir in 1 1/2 c. chocolate chips. Spread in greased 9 X 13 pan. Sprinkle with remaining chips. Bake 30 to 35 minutes. Cool.
Mix Oreos and margarine in bowl and press into bottom of 9 x 13-inch pan. Refrigerate. Beat cream cheese, sugar and milk until smooth. Gently stir in 1 1/4 cup Cool Whip. Spread over crust. Pour 3 1/4 cup milk in large bowl, add pudding mix. Beat 1 to 2 minutes. Pour over cream cheese layer. Let stand 5 minutes until thickened. Drop remaining Cool Whip and spread to cover pudding layer. Refrigerate 4 hours or overnight.
Combine Yogurt Cheese, sugar, vanilla and eggs. Mix gently until well blended. Pour into prepared crust and bake at 325° for 20 to 25 minutes. Cool slightly and refrigerate, uncovered, 24 hours. Makes 5 to 6 servings.
Melt margarine in iron skillet. Beat egg and add milk. Add corn meal, flour and salt; mix well. Add melted butter; mix well. Pour into skillet. Bake at 450° until done.
Mix all together. Grease muffin pans and bake in preheated 400° oven for 15 to 20 minutes or until golden brown. Makes 12 or more.
Fill quart jars with small cucumbers (pickling size). Add 3 cloves of garlic, one on bottom and two on top, to each jar. Place sprig of fresh dill in each jar. Boil water, vinegar and salt solution for 5 minutes. Pour over cucumbers in jars. Seal with lids and rings. Let stand for 4 to 6 weeks.
Get oil to smoking point in thick bottomed vessel. Put in mustard seed. Will start crackling. Put in onions and garlic and saute for 1 minute. Put potatoes into sauteed garlic and onions with salt, sugar and paprika. Cook on slow fire until potatoes are cooked, approximately 15 to 20 minutes.
Combine pie filling and milk; whip until mixed well. Add 1 cup of Cool Whip whipped topping; mix well. Pour into cooled pie shell. Spread 2 cups of Cool Whip on top. Cover; chill for 3 hours. Serve.
Melt butter and mix with graham cracker crumbs. Pack into the bottom of pan. Beat cream cheese with sugar, then beat in eggs (one at a time). Fold in the sour cream and vanilla. Pour over crust. Bake at 375° for 30 minutes, then shut oven off and leave it in the oven for at least 1 hour (or overnight).
Mix cooled gelatin with cranberry sauce and pineapple. Fold in sour cream combined with mayonnaise. Pour into oiled mold and refrigerate until firm.
In a small bowl, stir together mayonnaise, anchovies, parsley, chives, green onions, vinegar and tarragon until well mixed. Cover and refrigerate. Serve on tossed greens, chilled vegetables or cold seafood or poultry.
Make sauce by combining soup, cheese, green chilies and milk in top of double boiler. Brown meat and add onion, garlic salt, salt and pepper. Dip tortillas in hot oil and drain. Roll meat in tortillas and place in baking dish. Cover with cheese sauce and bake at 350° for 30 minutes. Can add grated cheese.
Dressing: Combine mayonnaise, sugar and vinegar in small bowl. Let stand while preparing salad.
Mix sugar, syrup and water. Boil until crackle stage when dropped in cold water (about 10 minutes). Meanwhile, beat egg whites until stiff. When syrup is cooked, set off burner until it quits bubbling. Pour gradually into egg whites. Add vanilla and beat until it holds its shape. Add nuts.
Soften plain gelatin in cold water. Pour boiling water over red jello and dissolve. Combine with plain gelatin. Add sugar, crushed pineapple, cut up cherries, coconut and lemon juice. Put in refrigerator to chill, but not jell. Prepare Dream Whip as package directs and add to gelatin mixture. Tear the cake into small pieces and put into deep dish or oblong cake pan. Cover with gelatin mixture and place in refrigerator until jelled.