HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat into 1 inch pieces. Roll in blended salt, pepper, paprika, and flour to coat each piece. Then brown the meat in the fat in a large pot. This browning gives rich, brown gravy and extra flavor to the meat. Add water and seasonings. Cover tightly and simmer about 2 hours. (DO NOT BOIL) Add the vegetables. Cover and cook another 30 mintes or until the vegetables are tender. Add peas the last 15 minutes of cooking. If the broth is too thin, thicken it with 1 tablespoon of flour, mixed with 1/4 cup cold water. Boil, stir, and taste.
Beat eggs. Add milk and beat well. Melt butter and add to egg/milk mixture while stirring. Stir together other ingredients except flour. Add to egg/milk mixture. Gradually add flour to desired thickness. Spoon 2 tablespoons of batter for ears (1 tablespoon each) onto moderately heated griddle. Let cook for about 15 seconds, then connect the ears with a big circle of batter for the face. Bake on the griddle until the cakes are full of bubbles on the top. Turn with a spatula and brown the other sides.
Preheat oven to 375°. Lightly grease a 9 x 13-inch pan. Beat together eggs and oil. Add remaining ingredients. Mix thoroughly. Bake on center rack for 45 minutes.
Brown hamburger in skillet until done, then drain. Put hamburger into crock-pot. Add cheese and tomato sauce, stirring occasionally. When cheese has completely melted, dip is ready.
Bring first 3 ingredients to a boil, take off stove; add next 4 ingredients, then add nuts. Mix well and drop on wax paper. Let cool.
Grease baking pan or spray with cooking spray; set aside. In a large bowl, combine all ingredients; beat well. Remove 1 1/2 cups batter; reserve for cupcakes. Pour remaining cake batter into prepared baking pan.
Separate crescent rolls. Place points to center in a 9 or 10-inch pie plate. Press roll dough to cover pie plate; crimp edges. Bake shell at 350° for 5 minutes.
Peel potatoes; cut each into 6 slices; dry. Coat in butter on cookie sheet. Add salt and pepper. Bake covered at 350° in single layer 20 minutes. Uncover, baste and bake 30 minutes more.
Grease and flour a 10-inch tube or Bundt pan. Preheat oven to 350°. Peel apples. Core and slice thinly. In bowl, toss apple slices with 5 tablespoons sugar and 2 teaspoons cinnamon. Set aside (best if it sets overnight). In large mixing bowl, mix flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda and baking powder. With electric mixer, blend together at low speed for 1 minute. Clean side of bowl with rubber spatula. Increase speed to medium and blend for 3 minutes. You will have a very thick dough. Fill prepared pan with alternating layers of batter apples, making a total of 3 batter and 2 apple layers. Start and finish with batter. Bake 1 1/2 to 1 3/4 hours at 350°. Insert cake tester to make sure cake is done. Cool on rack for 10 minutes, then invert cake and remove pan.
Mix well and bake at 325° on ungreased cookie sheet for 13 minutes.
Sift flour, salt and baking powder together. Cut in shortening. Mix milk, egg and vinegar together. Add all at once and stir until moistened. Roll out. Makes 2 crusts.
Peel potatoes and cut into slices. Spray casserole dish with Pam. Pour milk in dish. Place cut potatoes on bottom, then dice ham. Top with cheese. Bake at 400° for approximately 45 minutes to 1 hour or until potatoes are soft.
Heat oven to 400°. Grease square baking dish. Cook and stir ground beef and onion in skillet; drain. Stir in seasoning and spoon into a plate. Beat Bisquick, milk and eggs with a wire whisk or hand beater until almost smooth, about 1 minute. Pour onto plate. Bake until knife inserted in center comes out clean, about 25 minutes. Sprinkle with cheese. Garnish with lettuce and tomatoes. Serves 6 to 8.
Bake pie shell at 400° for 10 minutes; reduce heat to 350°. Cool pie shell. In frying pan, brown meat and onion, then drain off grease. In a small pan, heat beans and 1/2 jar of taco sauce. Mix taco seasoning and 3/4 cup of water together; pour into pan with meat mixture and simmer. Place meat mixture in pie shell, then top with refried bean mixture. Sprinkle cheese on top until pie is covered. Place in oven and cook until cheese is melted. Serve with lettuce, tomato and sour cream.
Combine butter and sugar in saucepan. Cover over low heat until sugar dissolves. Cool 5 minutes. Stir in eggs and next 5 ingredients. Pour into prepared pie shell. Bake at 350° for 30 minutes or until pie is set. Top with whipped cream, if desired, and serve.
Crumble flour, sugar and margarine until mixture is like cornmeal. Set aside 1 cup of this mixture along with the cinnamon for the topping. Add baking powder to rest of mixture and blend well. Beat eggs, blend with orange juice and mix lightly into crumb mixture. Pour into greased 8-inch pan. Sprinkle the 1 cup of crumb mixture over batter. Sprinkle cinnamon over crumb mixture. Bake at 350° for 45 minutes.
Combine sugar and shortening in large bowl. Beat at medium speed with electric mixer until blended well. Beat in egg. Mix in pineapple. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Mix until well blended. Stir in coconut and nuts with spoon. Drop by teaspoon 2 inches apart onto greased baking sheet. Bake in preheated oven at 375° for 10 to 12 minutes. Remove to cooling rack and enjoy. Makes about 4 dozen cookies.
Saute the onion and the dried herbs for 2 minutes. Add potatoes, carrot, celery or broccoli stems, garlic and bay leaf. Continue to saute for 2 to 3 minutes more. Add enough water to vegetables and cook until the vegetables are tender, about 15 to 20 minutes. Take out the bay leaf and puree the mixture in a blender or food processor until smooth. Return to the pot. Add milk, salt, pepper and 1/2 cup sliced vegetables and cook for 10 more minutes or until the vegetables are tender. If the mixture is too thick, adjust with addition of milk or water. Serve with fresh chopped herb.
Saute onions and butter, then add remainder of ingredients and simmer. Toast French bread with garlic salt. When simmered and ready to eat, pour soup in bowl. Top with toasted bread and layer 2 slices or more of sliced Swiss cheese. Put under broiler and melt cheese. Enjoy!
Cook cauliflower just until tender in lightly salted water. Heat can of soup (undiluted). Drain water off of cauliflower; pour soup over cauliflower. Sprinkle generously with Parmesan cheese. Toast bread and crumble over top. Cut up margarine over top. Bake at 350° for 20 minutes.
Cream 2 sticks butter and 1 teaspoon vanilla in bowl. Add sugar, 1/3 cup at a time, beating well after each addition. Beat in eggs, 1 at a time, beating well after each. Stir in next 2 ingredients, mixing well. Add flour, 1/3 cup at a time, alternately with buttermilk, beating well after each addition, beginning and ending with flour. Combine soda and vinegar. Add to batter, mixing well. Pour into 3 prepared pans. Bake at 350° for 15 to 20 minutes or until cake tests done.
Melt marshmallows in condensed milk over very low heat until melted. Add the remaining ingredients. Mix well and place in one large or two small cake tins lined with waxed paper. Wet hands with warm water and pack well. Place pecan halves on top if desired.
Combine the mayonnaise, curry powder, soy sauce, lemon juice and pineapple tidbits. Mix all ingredients and chill several hours before serving. (Better made a day ahead.)
Heat oven to 375°. Melt chocolate and butter over hot water bath (not on direct heat). Beat eggs, sugar, chocolate mixture and corn syrup together. Mix in pecans and pour into pastry lined pie pan. Bake 40 to 50 minutes or until set.
Boil chicken until tender and remove from bone. Add chopped bell pepper, onion and celery. Mix in remaining ingredients and cook for 45 minutes at 350°.
Cut and clean peppers. Wear rubber gloves. Leave in a few seeds. Chop in food processor. Combine all ingredients. Bring to a boil. Boil 3 minutes. Remove from heat.
Combine flour, sugar and baking powder. Mix in eggs, butter, milk and corn. Fold in spices. Pour into greased 3-quart casserole. Bake, uncovered, at 350° for 50 minutes, until top is golden brown and center is firm. Serve as either main course or side dish.
Sprinkle roast with garlic powder to taste. In a Dutch oven kettle, brown roast on all sides in a little oil. Add beef stock. Mix dry onion soup mix with soup and pour over roast. Cover and cook on low heat until tender. You may have to add a little water or beef stock as it cooks. You may add whole onions, carrots and mushrooms while the meat is cooking.
Prepare cake mix as directed on package. Pour half of batter into greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Dissolve 1 package of Jell-O in 1 cup boiling water. Take out 1/2 cup. Stir into 1/3 cup sour cream.
Mix pork, beef, salt and pepper together. Shape into as many 2-inch balls as it will make. Fry these in a skillet until browned on all sides. In a large pot, add carrots, celery, onion, cabbage wedges, garlic, meatballs, tomatoes, corn, broth and water. Simmer until done. You may vary the vegetables to suit your taste.
Allow cream cheese to soften. Finely chop green onions. Use scissors and cut dried beef in small pieces. Mix together well; use your hands. Form a ball; wrap in Saran Wrap. Refrigerate 24 hours. Serve with crackers or bagels.
Grease casserole dish. Drain pineapple. Put pineapple in bottom of dish. Mix 1/2 cup sugar and 5 teaspoons flour together and put on top of pineapple, then put grated cheese on top of that. Crush Ritz crackers and put 3/4 cup on top of cheese. Melt butter and pour over Ritz crackers. Pour pineapple juice on top of this. Sprinkle rest of Ritz crackers on top. Bake at 325° for 25 to 30 minutes.
Combine all ingredients except tomato sauce; mix well. Shape mixture into loaf and place in baking pan. Cover with tomato sauce. Bake in moderate oven, 350°, for about 1 hour. The tomato sauce makes a tasty gravy for the meat loaf.
Peel ripe avocado (ripe when slightly soft, indents to touch!) Smash avocado thoroughly with a fork or in food processor. Grate 1 clove garlic and add to avocado. Squeeze 1/2 lemon into mixture; add 1/2 cup plain yogurt and salsa if desired. Mix thoroughly. Serve with corn chips and your favorite Mexican dish!
Place potatoes in 9 x 13-inch greased dish. Mix soup and sour cream; cover potatoes. Sprinkle with cheeses. Mix butter and corn flakes, pour over potatoes. Bake at 350° for 1 hour.
Cream the butter, sugar and eggs until light. Add milk and flour. Bake in two layers, putting together with whipped cream and shredded orange.
Fix ahead of time. Brown sausage and ground beef; drain. Add Velveeta. Stir until cheese is blended well. Put about 1 teaspoon of mixture on a slice of bread; place on cookie sheet (freeze). Broil until bread is toasted; serve hot.
Cook the noodles. Brown onions in margarine, then saute ground beef. Make 1 layer of noodles, then the meat, parsley, almonds, cheese and repeat the layers again. Cover top with chow mein noodles. Bake for 35 minutes at 350°. Serves 12. Especially good for church.
Mix flour, salt, baking soda, baking powder and oatmeal; set aside. Cream butter, white sugar and brown sugar together. Add to creamed ingredients eggs and vanilla. Add the dry ingredients to creamed ingredients and mix. Add chocolate chips. Make golf ball sized cookies. Do not press. Bake at 375°. Makes 75 cookies.
Mix above ingredients in pan (as many times as you need to cover corn). Put on stove and stir well; bring to a boil. Cook corn as if for eating approximately 10 minutes after it starts to boil. Put in a crock and put vinegar mixture over top. Cover with a cloth and tie with a string. Take scum off as it develops.
Preheat broiler to high. Rinse the squash and pat dry. Trim off the ends of the squash. Cut the squash into thin rounds. Heat the oil in a large heavy skillet and add the squash, shaking the skillet to distribute the squash evenly. Add the salt and pepper to taste and cook over high heat 4 minutes. Sprinkle with oregano and toss to blend well. Remove the garlic and discard. Transfer the squash to a flameproof serving dish, piling it up and smoothing the surface to make it flat. Sprinkle with the cheese. Place the dish under the broiler and cook briefly until the cheese is lightly browned.
Over medium heat in hot margarine, cook chicken for 10 minutes, or until brown on both sides. Spoon off fat. Stir in soup, milk and pepper. Heat to boiling. Add broccoli; reduce heat to low. Cover; simmer for 10 to 15 minutes, until chicken is tender and broccoli is done.
Toast almonds in 400° oven. Brown sesame seed in butter. Add almonds to coat with butter.
Mix together. Put into a shallow style baking dish. Cover with crushed potato chips. Bake for 45 minutes at 350°.
Bring all ingredients to a boil in a Dutch oven; reduce heat, and simmer for 10 minutes. Remove cinnamon sticks. Serve hot. Makes about 21 cups.
Cream butter and sugar until fluffy. Add cottage cheese and vanilla; beat thoroughly. Add eggs, one at a time, beating well after each is added. Sift together flour, cocoa, soda, baking powder and salt. Gradually add to creamed mixture. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes. Let stand a few minutes before taking off cookie sheet. When cool, frost with icing, if desired.
Combine ingredients; blend well. Store in a container. To make 1 serving, use 1 rounded tablespoon Heart Warming Tea Mix with 3/4 cup boiling water. Stir until mix is dissolved.
Stir dry ingredients. Mix sugar and margarine. Add eggs, beating one minute after each. Add dry ingredients, nuts and chocolate bits. Turn mixture into 10 1/2 x 15 1/2-inch greased baking pan. Bake at 350° for 30 minutes.
Beat butter and sugar with a spoon. Beat in egg, oil and vanilla. Combine flour, sugar, baking soda, cream of tartar and salt; stir into butter mixture. Chill dough 1 hour, or until easy to handle. Shape dough into 1-inch balls. Place on an ungreased cookie sheet; flatten to 1/4 inch with tines of fork. Dip fork in sugar. Bake in a 375° oven for 6 to 8 minutes. Makes about 40.
Brown chicken in oil. When brown on all sides, remove. Add onion, green pepper and garlic. Cook until tender. Add remaining ingredients. Cover and simmer 1 hour. Serve over rice or spaghetti.
Combine margarine, brown sugar and corn syrup; melt in microwave for 4 minutes. Mix lightly with cereal. Pat mixture into buttered pie pan and freeze. Combine chocolate syrup, peanut butter and corn syrup. Spread onto crust. Freeze until firm. Soften ice cream a bit, then spoon into crust. Drizzle syrup over top. Makes 1 pie.
Mix ingredients together; add cinnamon and pats of butter on top. Bake for 1 hour at 350° in 1-quart ovenproof bowl. Delicious with ham dinner.
Spray a 9 x 13-inch pan with cooking spray. Sprinkle bread cubes on bottom of pan. Sprinkle bacon over bread. Next, sprinkle cheese on. Mix eggs, milk, mustard, salt and pepper. Pour over other ingredients. Cover with foil and refrigerate overnight. Bake in the morning for 1 hour at 350°.
Combine all ingredients. Bake in loaf pan 35 to 45 minutes. Add chopped nuts, if desired.
Use 3-quart saucepan. Put milk, marshmallows, chocolate pieces, sugar and salt into pan and cook over medium heat to full all over boil. Boil and stir 5 minutes more. Take off heat and stir in butter, vanilla, graham crumbs and nuts. Press mixture into buttered 9-inch square pan. Chill 1 hour or until set. Sprinkle with powdered sugar. Makes 24 squares.
Boil sugar, milk, margarine and cocoa for 1 1/2 minutes. Start timing after the mixture reaches a full rolling boil. Remove from heat; add peanut butter, oatmeal, vanilla and nuts, if used. Beat until blended, then drop on wax paper by teaspoonful. Coconut or dates may be added, if desired.
Mix all ingredients except ketchup, brown sugar and prepared mustard. Spread in ungreased loaf pan. Mix ketchup, brown sugar and prepared mustard. Spread over meat loaf mixture. Cook in a 350° oven for about 1 1/2 hours. Delicious!!
Place banana, honey and a small amount of the milk in a blender container; cover and puree until almost smooth. Add remaining milk and ice cream. Blend about 1 minute or until smooth and frothy. This makes 2 servings.
Combine the dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat; do not use mixer. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350° for 25 minutes. Cool; remove from pans. Cool completely. Frost between layers, on top and sides with frosting.
Combine crumbs, 2 tablespoons of Parmesan cheese, oregano, garlic and pepper. Roll chicken in mixture. Arrange in shallow baking dish. Bake at 400° for 20 minutes. Turn chicken; bake 20 minutes more. Blend soup and milk and pour over chicken. Sprinkle with paprika and remaining cheese. Bake 20 minutes more or until done.
Mix all dry ingredients together. Combine sugar, oil, eggs and pumpkin or potatoes. Add dry ingredients to mixture. Bake in 350° oven in 1 pound coffee cans. It will make 3 loaves.
Cook and drain noodles. Grease casserole. Mix all ingredients together and put in casserole. Top with buttery cracker crumbs. Bake in a 400° oven for 25 minutes.
Chop chicken; toss with poultry seasoning. Spread chicken on each roll of dough. Roll up and place in ungreased casserole pan. Mix milk with soup; pour over rolls. Cook for 25 minutes at 350°. When rolls are brown, take out of oven and cover with grated cheese. Serve hot.
Drain juice off crushed pineapple. Add enough water to make 2 cups; put in medium saucepan. Add marshmallows and cream cheese. Cook over medium heat until cheese and marshmallows melt, using a whisk to blend. Remove from heat. Stir in jello, blending with the whisk. Cool on counter for 15 to 20 minutes. In a mixing bowl, blend jello mixture, crushed pineapple, oranges (keep about 8 out to decorate the top) and Cool Whip. Pour into a pretty glass bowl; place the 8 oranges for top. Refrigerate; serve when set.
Take tenderloin and slice into 1/4 to 1/2-inch pieces. Preheat pan with olive oil and butter. Dip tenderloin slices into flour. Place in pan. Salt and pepper to taste. Cook until brown on both sides. Slice open cooked biscuits. Place a slice of tenderloin on each biscuit.
Cook potatoes whole with skins and cool. While potatoes are cooking, clean and cook carrots and cool. Cook eggs and cool. Chop potatoes with egg slicer. Chop eggs, carrots, onion and green onion. Grate celery, radishes and pickles. Put in very large bowl. In separate bowl, mix sauce ingredients. Then add sauce ingredients to potatoes and mix thoroughly.
Mix all ingredients, except sour cream. Fold in the sour cream. Use as dip for raw vegetables, such as cucumbers, green pepper strips, cauliflower, celery, carrots and green onions.
Mix first 3 ingredients. Then add sherbet one scoop at a time. Wait tell it dissolves and stir well.
Mix slaw, chopped onion and chicken in large bowl. Mix together salad dressing and seasoning mix out of Ramen noodles. Pour over slaw. Before serving, crunch noodles and sprinkle over the top, then top with sunflower seeds.
Mix together. Batter will be thick. Spread on greased jelly roll pan with 1/2-inch edge. Glaze with confectioners sugar while warm.
Before measuring sweet potatoes, mash through sieve to remove strings. In large bowl mix potatoes, sugar, eggs, butter, milk and nutmeg. Melt butter. Mix all ingredients well. Add vanilla and lemon extract last. Pour into unbaked pie shell and bake at 425° for 45 to 50 minutes.
Melt caramels and 1/3 cup milk over low heat. Combine cake mix, margarine and remaining 1/3 cup milk. Pat half the dough into a greased 9 x 13-inch pan. Bake at 350° for 8 minutes. Pour the melted caramel mixture over the baked dough. Sprinkle the walnuts over the caramel mixture and then sprinkle the chocolate chips. Drop by spoonfuls the remaining dough to cover mixture. Bake at 350° for 18 minutes. Cool before cutting.
Cream together cocoa, sugar and shortening. Add and mix eggs. Sift together flour, baking soda and salt. Add alternately with buttermilk and vanilla. Add boiling water last. Pour batter into three 8 x 1 1/2-inch pans or loaf pan. Bake at 350° for 35 minutes.
Preheat oven to 300°. Mix crumbs, sugar and margarine. Press firmly into bottom of a 9 x 13-inch pan.
Chop onion & ham in small pieces. Mix with cream cheese and Worcestershire sauce; mix well. Place in refrigerator overnight or for several hours. Roll into ball and cover with chopped pecans. Serve with Club Crackers.
Cream sugar and shortening/butter. Add eggs. Mix 1 1/2 cups flour with baking powder. Add rest of flour alternately with milk. Add vanilla. Use Bundt or angel food cake pans which you have greased and lightly floured. Bake at 350° for 1 hour and 15 minutes. Do not preheat oven - start with cold oven.
Dissolve Jell-O in boiling water over heat. Fold in nuts, strawberries and pineapple. Pour into a 9 x 13-inch pan and chill until set. Can be served with a dollop of sour cream.
Chop up onion and brown with hamburger and drain. Cut up cheese into chunks and put in crock-pot. Add everything else to crock-pot and cook on high for 1 hour or until cheese is melted. Cook on low for 2 more hours. Serve with corn chips.
Cook and drain peas. Allow to cool. Mix remaining ingredients together. Chill before serving. Season to taste.
Soften cream cheese. Drain pineapple. Mix cream cheese, pineapple, pepper, onion, salt and 1/2 of the pecans. Chill overnight. Make into a ball and cover with remaining pecans.
Boil chicken until tender. Cool, then rip apart. Mix broth with cream of chicken soup and sour cream. Layer chicken with sauce mix. On top, spread mixture of Ritz crumbs, melted butter and poppy seed.
Melt a pound of Velveeta cheese and add a can of Rotel, mild or hot. Boil and cube chicken breasts, mix together. Cook spaghetti as directed on package. Add all of the ingredients together.
Melt butter. Allow to cool slightly. Mix together with remaining ingredients until well moistened (don't beat). Pour into a greased square pan. Bake at 325° for 30 minutes.
Cream butter and sugar. Add eggs and beat well. Add dry ingredients alternately with milk. Drop by tablespoons. Sprinkle top with sugar. Bake about 10 to 12 minutes at 400°. Bake one to test for time and texture.
Layer in a large bowl: lettuce, bacon, onion, cauliflower, mayonnaise and Parmesan cheese. Cover and chill overnight. Toss before serving.
Saute onion and butter. Boil giblets until done. Add onions, salt, pepper, parsley and one bay leaf. Save juice from giblets and drippings from turkey. Also, add celery, chopped fine.
Heat and stir pineapple, lemon juice, and sugar until sugar is dissolved. Soak Knox gelatin in water for 10 minutes. Add to hot mixture above. Cool and add cheese and Cool Whip. Stir together and pour into an 8 x 12 inch pyrex dish or gelatin mold.
Combine ingredients; mix well. Spoon into greased 9-inch pie plate. Cover loosely. Bake at 325° for 35 minutes. Uncover; let stand 5 minutes before serving. Makes 6 servings.
Mix everything, except coconut, together in mixer or blender. Add coconut. Pour into 9-inch pie pan (greased). Bake for 35 to 40 minutes a 350°.
Mix the first 4 ingredients. In saucepan, add the water, milk and oil and heat until very warm; do not boil. Mix with dry ingredients and add 1 beaten egg. Mix with mixer for 2 minutes. Stir in flour by hand. Cover and let rise (about 1 hour). Punch down and put in greased loaf pan. Wet fingertips and smooth down. Bake at 375° for about 50 minutes.
Combine first 5 ingredients; stir to wet rice. Push in pork chops. Cook, covered, for one hour.
Mix flour and salt together in bowl. Cut in shortening until mixture resembles coarse meal. Add water, a little at a time, until mixture is moist and pulls together easily. Cover with damp cloth or plastic wrap and let stand for a few minutes. Flour and roll out pastry to 1/8-inch thick or less. Place in 9-inch pie pan and trim 1-inch larger than pan. Flute edge or fold under. Chill in the freezer for 30 minutes. Fill crust and bake.
Prepare box of pudding according to box. Add 1 box dry cake mix; mix well. Add chips or nuts or whatever; mix. Place on a cookie sheet or in a pan. Bake 30 minutes at 350°.