HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place beef in large Dutch oven half filled with water. Add salt and sliced onion, roasting until tender. Remove from oven and let stand overnight in refrigerator. Remove roast and liquid to large glass or steel container. Next day remove fat and slice very, very thin.
Saute meat, bell pepper, onion and celery until brown. Add other ingredients. Season with salt, pepper and garlic powder. Simmer until cabbage is done.
Cook milk and grits until thick, stirring constantly. Add butter, sugar and salt. Let mixture cool, then add egg yolks beaten and baking powder. Beat egg whites stiff, fold in mixture. Put in greased casserole, set pan in warm water. Bake at 350° for 3/4 to 1 hour.
Preheat oven to 375°. In a medium bowl, combine Ricotta cheese, egg, Parmesan cheese, garlic powder and spinach. Mix to blend well.
Mix all dry ingredients in a bowl; set aside. Add all other ingredients in another bowl. Slowly add dry ingredients to this bowl until completely mixed. Use teaspoon to scoop batter up and make into a ball. Place on a cookie sheet and flatten with a fork in two directions. Bake in 350° oven for 8 to 10 minutes.
Mix together with beater: peanut butter, cream cheese and sugar. Fold in Cool Whip and vanilla. Place in pie shell and chill for several hours. Just before serving, top with chopped peanuts.
Combine the cocoa, sugar, salt and cream. Chill for 1 hour. Whip the chilled mixture. Cut a 1-inch layer from the top of the angel food cake. Cut out the middle of the cake, leaving walls and bottom about 1-inch thick. Fill the cavity with 1/3 of the cream mixture and 1/3 of the almonds. Replace the top of the cake. Frost with the remaining cake mixture and sprinkle the remaining almonds over the top and sides. Chill for 2 to 3 hours before serving.
Beat eggs well and fold in cheese. Generously grease a 9-inch pan. Place peppers (sliced) in bottom and pour egg mixture on top. Bake 30 minutes at 350°. Let cool and cut into squares.
On each of eight squares of aluminum foil, place one piece of cleaned, raw chicken and 1/8 of the other ingredients. Place in uncovered roaster and bake at 325° for 1 1/2 to 2 hours.
Melt margarine. Add marshmallows, milk, graham cracker crumbs, nuts, coconut (optional) and candied fruit which has been cut in pieces. Use a large pan and mix with hands. Use graham cracker box to store cake. Press in box lined with buttered wax paper. Store in refrigerator.
Mix flour and sugar together. Add can of beer and stir just until well blended. Transfer into bread pan. Let rise for 10 minutes. Pour melted butter on top. Bake 40 to 45 minutes at 350°.
Brown onion, green pepper and hamburger. Add and then simmer tomato sauce, corn, olives, sugar, salt, pepper and chili powder and cheese. Place in baking dish and top with corn bread, eggs, milk and shortening. Bake at 350° for 40 minutes.
Combine all in a large kettle. Bring this to a hard boil and boil for 15 minutes. Place in jars and seal.
Place peaches in an 8-inch square baking dish. Take bread and cut each slice into 5 strips. Roll strips like a cinnamon roll and place on top of peaches.
Beat cream cheese in bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour batter into pie shell. Bake at 325° for 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.
Combine all ingredients, mixing well. Drop from spoon 1-inch apart on well greased baking sheet. Decorate with halved maraschino cherries or sugar sprinkles, if desired. Bake at 350° for 10-12 minutes or until lightly browned. Remove at once from baking sheets using moistened spatula. Makes about 5 dozen.
Chop cabbage fine. Boil remaining ingredients together until blended. Cool. Pour over cabbage. May be prepared the day before serving, stirring occasionally to marinate.
Cut broccoli and cauliflower into flowerets. Mix the vinegar, mayonnaise and sugar together and pour over vegetables. Mix well. Sprinkle bacon bits on top.
Cook stewing hen in crock pot covered with water. Add salt and pepper. Cook 6 to 8 hours. In a large baking pan crumble corn bread. Add onions, celery, boiled eggs, pimentos, cream of chicken soup, cream of mushroom soup, sage, salt and pepper. Add enough chicken broth to make a loose mixture and mix well. Debone chicken and add some to the dressing. Bake at 350 degrees for about an hour or until it bubbles and firm in the center.
Make lengthwise slits halfway through roast. Insert a garlic slice into each slit. Rub roast with salt and pepper; dredge in flour. Brown roast on all sides in hot oil in a large Dutch oven or skillet. Add sliced onion and wine to roast in Dutch oven.
Brown ground beef, onion and garlic. Drain. In a large pot, simmer remaining ingredients. Add ground beef and simmer. Serve with favorite pasta.
Form into small balls. Coat with confectioners sugar. Place on cookie sheet; cover with plastic wrap and let sit 24 to 48 hours. These are easier and use fewer ingredients than Holiday Rum Balls.
Whip the cream. Put layer of bananas in bottom of rather large shallow dish. Add layer of crushed pineapple with juice, layer of sliced bananas, layer of whipped cream. Start again with layer of vanilla wafers, pineapple, bananas and cream (approximately 3 layers). May add wafer design or sprinkle top with crushed wafers. Refrigerate and serve.
Lay fish in foil. Sprinkle garlic salt, pepper and parsley. Spread mayonnaise lightly on fish, cut butter and lay over mayonnaise. Slice Maui onion and tomato and lay on butter. Cut green onion in 2-inch pieces and put over butter. Lay bacon over green onions. Sprinkle paprika and squeeze juice of lemon over entire dish. Close foil, put over hibachi for 30 minutes or until bacon is cooked. Serves 4 to 8.
Boil sliced carrots in salted water until tender, but not soft. Alternate layers of carrots, pepper rings and onion slices. Make marinade of seasoning and soup ingredients. Blend well and pour over the vegetables. Refrigerate. These are good in refrigerator several days.
Put beets in blender with onion and lemon juice and chicken broth. Blend until slurpy. Taste for seasoning and add, if necessary. If you would like this cold, serve right away. If you would like a hot soup, heat until just under boiling, then serve. Mix the horseradish and sour cream together and put a dollop on top of each serving.
Combine flour, salt and pepper; coat meat with flour. Brown in hot fat, adding onion, green pepper and mushrooms. Drain. Add soup; simmer, covered, for 30 minutes. Blend in sour cream before serving. Serve over rice.
Fry bacon, drain and crumble. Cook pepperoni and celery in the bacon grease. Add 2 tablespoons ingredients and bacon. Bring to a boil. Cover and turn on low. Cook 45 minutes, unless using Success rice.
Beat eggs in electric mixer until they are light in color. Add sugar to eggs and beat at high speed until mixture is thick. Add vanilla, salt and evaporated milk; continue beating until sugar is dissolved. Mix thoroughly into the whole milk. Freeze. (If frozen or canned fruit is added, it must be well drained.)
Mix and bake cake as directed on package. When cake is baked, poke holes in cake with toothpick. Pour crushed pineapple with juice over warm cake and spread evenly. Mix vanilla pudding as directed on package and add cream cheese. Mix until smooth and spread over cake. Layer Cool Whip over pudding and sprinkle heavily with coconut.
Bake 9-inch pie shell at 400°. Mix sugar and cornstarch together; add water 1/2 cup at a time. Heat over medium heat, stirring constantly. Bring to boil (it will thicken) for 1 minute. Pour 1/2 hot mixture into egg yolks; stir well. Return mixture to saucepan and boil 1 minute longer. Remove from heat; add margarine, lemon juice and food color. Stir until blended. Pour into pie shell; let cool.
Brown meat in saucepan and drain. In good-size pot, stir in meat, water, tomatoes, carrots, mushrooms, barley, garlic and oregano. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until barley is tender. Season to taste. Stir in Velveeta cheese until melted. Makes six (1-cup) servings. Delicious soup!
Brown chicken and peppers; set aside. In saucepan mix together brown sugar and cornstarch, add pineapple juice and vinegar. Heat, stirring constantly. When thick add the remaining ingredients. Simmer 30 minutes; add chicken and peppers, simmer 30 minutes more and serve over rice.
Cook potatoes with some salt until tender. Drain; cool. Mix together with onion and eggs. Combine remaining ingredients and stir into the potatoes. Place in a bowl; sprinkle with paprika. Flavors blend if allowed to set awhile.
Cook cranberries down and add the amount of sugar you like. Mix together the remaining ingredients. Use a cake pan. Put 1/2 the mixture in bottom of pan, pour cranberries in, then put the other half of mixture on top. Bake at 350° until brown.
Stir together first 4 ingredients. Add brown sugar and oats and mix well. Add remaining ingredients and stir vigorously until well moistened. Drop by level tablespoonfuls 2 inches apart on ungreased cookie sheets.
Brown and drain sausage. Add bread, cheese, mustard and salt. Combine beaten eggs and milk; add to meat mixture. Pour into 9 x 13-inch pan and refrigerate overnight. Cover with foil and bake at 325° for 45 minutes. Uncover and bake for 15 minutes.
Cook and debone chicken. Keep in large pieces. Lay in bottom of casserole dish. Sprinkle with salt and pepper. Mix soup and milk and pour over chicken. Combine stuffing with broth (or water) and butter. Spread over top. Bake at 350° for 1 hour. May be made a day in advance, but do not freeze.
Brown bacon lightly with diced onion. Add liquid drained from beans. Cook down to about 1/2 cup liquid. Add remaining ingredients and beans. Cook until soft. Serves 4.
Heat beans in a saucepan. Spread corn chips on a serving dish. Spoon beans carefully on chips. Layer yogurt or sour cream, lettuce, tomatoes and avocado over beans ending with salsa.
Mix all ingredients. Form into walnut size balls. Place into baking dish. Cook sauce until all is creamy, then pour over meatballs. Bake at 350° for 45 minutes to 1 hour.
Cook bacon and crumble. Cook beef, onions, catsup, salt and brown sugar. Drain beans and add all ingredients. Bake at 350° for 40 minutes. Enjoy!
Combine all of the ingredients. Refrigerate. (Best when prepared a day ahead.) Makes about 2 cups. Serve cold on crackers.
Mix flour and sugar. Add eggs and remaining ingredients. Pour into 2 greased pie pans. Bake at 350° until brown, for 35 minutes.
Grease 13 x 9 x 2 pan with 1 1/2 teaspoon of butter. In a heavy saucepan, combine sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil. Cook and stir for 4 minutes. Remove from heat and stir chips and marshmallow cream until smooth. Remove 1 cup and set aside. Add orange extract and food coloring to remaining mixture. Pour into pan. Drop reserved mixture by spoonfuls over top. Cut through with knife to swirl. Cover and refrigerate until set. Cut into squares. Makes 2 1/2 pounds.
Place ground beef in a 2-quart ovenware casserole dish. Cover. Cook in microwave oven about 7 to 8 minutes or until meat is no longer pink. During cooking, stir twice to break up meat. Drain off excess fat. Sprinkle noodles over meat. Combine water, tomato sauce, soup mix and salt. Mix well. Pour over noodles. Do not stir. Cover. Cook in microwave oven 10 minutes, turning dish halfway around after 5 minutes. After 10 minutes, stir. Cook another 5 to 6 minutes.
Cook rice by package directions; set aside. Melt butter. Add flour. Add milk slowly, stirring constantly. Add cheese; stir until smooth. Add the salt. Butter a 2-quart casserole. Alternate layers of rice, mushrooms and sauce; end with sauce on top. Bake at 325° for 30 minutes. Serves 8 to 10.
Mix all ingredients together. Form into 1-inch balls and bake in a 350° oven for approximately 25 to 30 minutes, until light brown.
Beat egg yolks, sugar, flour, butter and cream. Mix well and add crushed pineapple. Cook until thick and pour into pie shell. Beat egg whites and cream of tartar. Add sugar, 1 tablespoon at a time. Beat until stiff. Put on top of pie and brown.
Pat the salmon mixture into patties. Fry in Crisco oil on slow heat until done.
Mix flour, margarine and 1 cup nuts. Press into 9 x 13-inch pan. Bake 15 minutes at 325°. Cool. Beat cream cheese sugar and 1 cup Cool Whip. Spread over flour mixture. Mix together both puddings, milk and vanilla. Pour over cream cheese mixture. Set 5 minutes. Spread 2 cups Cool Whip onto pudding. Sprinkle with 3 tablespoons nuts. Chill.
Mix cream cheese with small amount of half and half. Add chopped pecans. Add Kahlua to taste. Mixture should be spreadable. Use sliced apples for dipping or spreading.
Mix all ingredients by hand and drop by teaspoonfuls on greased cookie sheet. Bake 11 to 12 minutes at 350°. Let stand 1 minute before removing from pan.
Use pot big enough to hold turkey. Cut leg joints to blend. Use 1/2 pound Tony's seasoning per turkey. Cover whole turkey with seasoning and refrigerate overnight. Use enough oil to cover turkey. Heat oil to 290° to 300°. Add turkey. Cook for 3 minutes per pound of turkey plus 15 minutes.
Beat eggs until thick and foamy. Add sugar, vanilla and butter. Beat well. Sift together flour, baking powder and salt into egg mixture. Mix into a smooth batter. Stir in dates and nuts. Pour into a well-greased and floured 9-inch square pan. Bake at 325° for 25 to 30 minutes. Cut into bars and dust with powdered sugar.
Clean spinach torn in bite-size pieces. Cut mushrooms. Add cooked, crumbled bacon. Grate boiled eggs into spinach. Add French dressing to taste. Serves 6. Preparation time is 20 minutes.
Bring to a boil. Simmer for 30 minutes. Can in pint or quart jars.
Thinly slice steak across grain. Salt and pepper to taste. Saute meat and onions in butter/oleo just until onions are tender. Put in crock-pot and add remaining ingredients, except for sour cream. Stir to mix. Cook on high 30 minutes, then on low 6 to 8 hours. Stir in sour cream just before serving and just allow to heat. Serve over cooked rice or noodles.
Bake a two layer white cake. Cool and split into 4 layers. Mix the coconut, sour cream and sugar. (Set aside 1 cup of this mixture.) Spread main mixture onto layer of cake. Mix the one remaining cup with the whipped cream. Ice cake. Refrigerate for 24 hours.
Cream together butter and sugar; beat until mixture is light and fluffy. Add one egg at a time, beating well after each addition. Combine flour, soda and salt. Mix well. Add to creamed mixture. Stir in coconut and both flavorings. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 20 minutes or until wooden pick inserted in the center comes out clean. Cool in pan for 10 to 15 minutes.
Combine all ingredients except chili sauce; mix well. Shape mixture in a loaf in shallow baking dish. Score the loaf by pressing top with handle of wooden spoon. Fill the score mark with chili sauce. (Score mark deep imprint made in meat loaf.)
Spread graham crackers out on a cookie sheet. Mix butter, brown sugar and pecans in a pan. Bring to a boil and boil for 2 minutes. Pour sugar mixture over graham crackers and bake at 350° for 10 minutes.
Put ice cream into a big bowl. Let it get real soft. Mix in the Cool Whip. Break up the Oreos and mix them in. Mix in the nuts. Pour into a big Pyrex dish or something similar. Let it re-freeze. Keep it covered.
Boil chicken and debone and put in a large pot after chopping or cutting into bite-size pieces. Add corn, lima beans, tomato puree, chopped onions and Worcestershire sauce (if using) and cook slowly 5 to 6 hours. Take the potatoes, precooked and mash thoroughly, and add to stew to thicken. Serves 16.
Slice bread into slices. Spread half with 1 tablespoon almond paste. Spread remaining half generously with raspberry preserves and make sandwiches.
Spread cream cheese on slices of ham. Lay green onions along the edge of ham. Roll. Chill until cream cheese is firm, then slice. Serves 4 to 6.
Slice chicken breasts in strips. In nonstick skillet put olive oil and 3 to 4 cloves garlic crushed, heat skillet then add chicken. Stir-fry until tender about 10 minutes. Remove chicken and put cleaned, sliced vegetables in skillet and stir for 15 minutes on medium heat. Then add seasonings, all to your taste. Put chicken with vegetables and add your soy sauce. Layer rice, vegetables and chicken. Serves about 4. Makes a pretty dish.
Mix ground beef, chili and cheese in 9 x 13-inch pan. Top with Fritos. Bake at 350° for 1 hour.
Mix all together and pour in unbaked pie crust. Cook 30 to 40 minutes until set.
Put eggs in blender for 3 minutes, then mix with sugar, flavorings and milk. Melt oleo and add to everything. Add flour. Pour into a greased tube or Bundt pan. Bake at 325° for 1 hour, then 300° for 15 minutes.
Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in crushed pineapple. Pour in well-greased and floured 10-inch Bundt or tube pan. Bake 50 to 55 minutes. Cool 10 minutes.
Cut crust off bread and roll out thin with rolling pin. Mix cream cheese, egg yolks and sugar. Spread on bread. Roll up bread. Coat with butter. Sprinkle with cinnamon sugar. Freeze. To serve: Cut in half. Cook frozen at 300° to 350° for 10 minutes or until warm. Serve warm.
The secret to this succulent entree is 2 elements: It is best cooked over an open fire with charcoal or burning material (very hot) and must be eaten immediately, so have your guests ready! If left to cool, you may have to eat it yourself.
Allow spinach to thaw completely. Squeeze the water from the spinach. Saute onions in margarine. Layer spinach, sliced eggs, mushrooms and cheese. You can mix the 1 cup of half and half or milk with the soup before you layer each. Mix sauteed onions and margarine with soup also. Add crumbled crackers or Ritz on top. Bake at 350° for 45 minutes.
Combine all cheeses and put aside. Combine pecans, pimento, salt, garlic, onion and Tabasco sauce. Mix together cheeses and pecan mixture in food processor or mixer. Shape into a ball. Combine chili powder and paprika and spread on wax paper. Roll ball in mixture to coat. Chill at least 4 to 5 hours. Serves about 10 to 12.
Place chicken in a shallow baking pan. Season chicken with salt, pepper, garlic powder and Italian seasonings. Cover with spaghetti sauce. Cover and bake at 375° for at least an hour. Remove from oven; add more sauce and top with Mozzarella cheese. Bake uncovered until additional sauce is warm and cheese is melted. Serve over noodles.
Put Creamettes in bottom layer in greased casserole. Add all ingredients on top. Put in refrigerator overnight. Remove from refrigerator 1 hour before putting in oven. Bake 1 1/2 hours at 350°. During last 1/2 hour, add buttered bread crumbs. (I use Hi Ho cracker crumbs.)
Beat peanut butter, margarine, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in eggs; beat in flour. Stir in 3/4 cup milk chocolate chips. Spread into greased 13 x 9-inch baking pan. Bake in preheated 350° oven for 20 to 25 minutes or until edges are lightly browned. Remove from oven; immediately sprinkle with remaining milk chocolate chips. Let stand for 5 minutes; spread. Sprinkle with colored sugar if desired. Cool in pan.
Wash cucumbers. Mix vinegar, water and salt. Bring to boil. Place cucumbers in jars and add a piece of dill, piece of garlic and 1/2 teaspoon mustard seed. Then pour boiling mixture into jars to 1/4-inch of top. Put caps on jars and process in boiling water for 20 minutes.
Bring sugar and syrup just to a full boil over medium heat. Remove from heat. Stir in peanut butter. Add Rice Krispies and stir until blended. Press into an 11 x 17-inch pan and let cool.
Saute onion in butter. Stir in flour and add water. Cook until it boils. Blend in cheese. Combine broccoli. Add eggs and stir until mixed. Pour into greased casserole dish. Cover with bread crumbs. Dot with butter. Bake at 325° for 30 minutes.
Bring catsup, brown sugar, vinegar and Worcestershire sauce to a full boil. Lower heat and simmer for 2 to 3 minutes. Add onion and margarine. Stir in margarine until it melts. This is best if made at least 1 day in advance of using. Keeps very well if refrigerated.
Preheat oven to 350°. Crush the cereal. Mix ground beef with remaining ingredients until well blended. Shape into a loaf in a shallow baking pan. Bake 1 hour or until brown.
Lightly grease an 8 x 8-inch casserole dish. Place chopped broccoli and chicken in bottom. Cover with American cheese. Mix cream of mushroom soup and milk and pour over all. Make Stove Top according to package directions and spoon over top of casserole. Bake at 350° for 25 to 30 minutes. Serves 4 or 5.
Combine the first 7 ingredients. Mix in pan. Combine the next 3 ingredients; sprinkle on cake. Pour the water over all. Bake at 350° for 45 minutes.
Partially cook bacon in Dutch oven. Stir in onions and finish cooking until bacon is crisp. Stir in water, potatoes, carrots and bouillon. Heat until boiling. Reduce heat and simmer, covered, until potatoes are tender, 15 to 20 minutes. Stir in milk, corn and black pepper. Heat to simmer. Mix cheese and flour; add to soup mixture, stirring constantly, until cheese is melted. Makes 8 (1 cup) servings.
In a 2 quart microproof casserole, mix apples, water and lemon juice. Cook covered, on high (max. power) 10 to 12 minutes, or until apples are tender. Stir in remaining ingredients until smooth. Serve warm or cold with pork or as a light dessert with ice cream or cool whip.
Mix together. Heat to a boil and cook 5 minutes. Cool. Add berries. Put in baked pie shell and top with whipped cream.
Cut potatoes and onions into small pieces. Boil in salted water until tender; drain well. Partially mash potatoes and onions leaving some small pieces. Add milk, salt, pepper, Tabasco and sugar. Heat to just below boiling, stirring. Add margarine. If mixture is too thick, add a little more milk. May top with paprika or Parmesan cheese if you like.
Cook dates, butter, sugar and vanilla until dates are mushy (5 minutes). Combine Rice Krispies, coconut and nuts. Mix with other ingredients. Roll into balls and powdered sugar. Let refrigerate overnight. These are good to make for Christmas.
Bring the cup of Karo and sugar to a boil. Take off heat and stir in the peanut butter, butter and cornflakes. Serve either in cupcake holders or cut them in squares.
Blend shortening and sugar. Beat in vanilla and eggs. Sift dry ingredients together; add to the sugar and egg mixture. Stir in 1/2 cup M&M's. Reserve remaining M&M's for decorating. Drop mixture from teaspoon onto ungreased cookie sheet. Decorate tops of cookies with M&M's. Bake at 375° for 10 to 12 minutes. Makes about 6 dozen cookies.
Bake brownies as directed. Brush on Kahlua while cake is warm. Let cool, then spread half container of Cool Whip on top of brownies. Spread mousse on top of that. Top with remainder of Cool Whip. Crumble Heath bars on top. Refrigerate. Serve and enjoy!
Pour coffee over shortening; add molasses and eggs; mix well. Add to dry ingredients in mixing bowl and beat till smooth at low speed 2 minutes.
Preheat oven at highest setting (475° or 500°). Liberally spray a nonstick baking tray or cookie sheet with cooking spray. Slice each zucchini lengthwise into 6 or 8 long spears. (Cut the spears in half to make shorter spears, if desired). Put the salad dressing in a shallow plate; combine the bread crumbs and cheese in another shallow plate. Roll the spears first in the salad dressing, then in the crumb mixture. Arrange the spears in a single layer on the baking tray and bake uncovered 5 minutes. Turn the spears with a spatula or tongs and bake an additional 3 or 4 minutes. Makes 4 servings, 55 calories each.
In a large mixing bowl, combine barbecue sauce, beans, onion, syrup, bell pepper and sugar. Mix thoroughly and pour into large casserole dish. Separate bacon strips and layer on top. Bake at 350° for 1 hour. Let cool slightly and serve.