HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and crumble beef in skillet. Drain. While beef cooks, put other ingredients into slow cooker in order given. Add cooked, drained beef. Stir. Cover and cook 4 to 5 hours on high or 8 to 10 hours on low. It won't hurt it if it cooks longer, up to 6 hours on high or 12 on low is okay.
Cut onion and celery. Put in pot with chicken. Cover with water. Cook until tender. Debone chicken. Cook rice according to directions. Put rice in 13 x 9 pan, then add chicken. Add can of mushrooms. Mix can of mushroom soup with 1/2 can of chicken broth. Pour over mushrooms. Do the same with chicken and celery soup. Put onion and celery that was cooked with chicken on top of soups. Mix Stove Top dressing with chicken stock and put on top of other layers. Cook at 375° until bubbly and brown.
Saute pecans in the margarine; set aside. Combine and mix remaining ingredients. Place in 1 1/2-quart casserole. Top with sauteed pecans. Cover and chill. Bake at 350° for 20 to 25 minutes, covered. Serve with crackers.
Cream sugar and butter. Add eggs and beat. Add flour and extract. Put in a greased or Pammed jelly roll pan. Spoon filling in (1 tablespoon in each of 24 serving pieces). Bake at 300° to 325° for 45 minutes. You may cool and sprinkle with powdered sugar.
Bring butter, sugar, milk and cocoa to a boil for 1/2 minute. Add remaining ingredients and stir well. Drop by spoonfuls on waxed paper. Let stand to set.
Preheat oven to 400°. Shell shrimp. Wash, devein and dry. Spray 13 x 9 x 2-inch baking dish with nonfat spray. Mix together liquid Butter Buds, salt, garlic and 2 tablespoons parsley. Pour into baking dish. Arrange shrimp in a single layer. Bake, uncovered, for 5 minutes. Turn shrimp. Sprinkle with lemon juice, lemon peel and rest of parsley. Bake 10 minutes longer. Less baking time if using smaller shrimp. Spoon mixture over cooked rice or noodles. Use bread to soak up sauce.
Combine. Spread into ungreased 2-quart casserole. Crumble topping over meat mixture.
Wash and scrape squash. Cut into slices. Place in dish, uncooked or cooked. If cooked, cook with onion and place a layer of squash and onion in greased baking dish. Top layer with cracker crumbs and salt and dot with butter and add grated cheese. Build layers until 3 fold layers are built. Top with cheese. Before placing in 350° oven add enough water to keep from being too dry or burning. When cheese melts and casserole is bubbly, it is ready to serve. Will serve 6 to 8 folks.
Combine yeast, 1 teaspoon sugar and water; let stand 5 minutes. Add buttermilk; set aside. Combine flour, soda, baking powder and 2 tablespoons sugar. Cut in shortening until it resembles coarse meal. Stir in cheese. Add buttermilk and yeast mixture; stir only until moist. Cover and chill for 30 minutes. Make into biscuits. Cover; let rise for 30 minutes. Bake at 400° until golden brown.
Put everything, except the grated cheeses, into the crock-pot. Mix well. Put the grated cheeses on top. Heat on low in the crock-pot until all the cheeses are melted. Stir carefully. You can leave the dip in the heating crock-pot while it is being served. Serve with tortilla chips.
If using cake mix, bake cake as directed. Cool. Break either cake being used into pieces. Place 1/2 of chunks into punch bowl. Put 1/2 of prepared pudding over cake, then put a layer of bananas. Next, put 1/2 of pineapple (don't drain). Follow with 1/2 of cherries or strawberries, juice included. Now carefully spread 1/2 of Cool Whip on. Repeat layers all again starting with cake and ending with Cool Whip. Garnish with nuts and maraschino cherries. Best when let set in refrigerator overnight.
If you want it more sour, add more sweet and sour sauce. Simmer on stove about 10 minutes.
Blend cream cheese and sugar with mixer. Blend the rest by hand and add to cream cheese and sugar. Freeze in a 13 x 9-inch Pyrex loaf pan. Set out 15 minutes. Cut in squares and serve. Cover with plastic wrap or foil before freezing.
Reserve 2 strawberries for garnish. In a bowl of a food processor fitted with a metal wing blade or in a jar of an electric blender, place strawberries, yogurt, milk, sugar, lemon juice and vanilla extract. Cover and whirl until strawberries are pureed and mixture is combined. Chill in a covered container until ready to serve. Slice reserved strawberries; use to garnish soup. Serve with a mixed green salad. Yield: 3 cups, 3 portions.
Beat whipped topping. Mix with 1 cup of milk and vanilla, using a large bowl. Beat on high about 6 minutes or until topping thickens. Add 1 3/4 cups of milk and pudding mix; blend at low speed. Beat on high for 2 minutes. Spoon into pie shell; chill at least 4 hours.
Simmer barley in 1/2 of stock until tender. Add butter gradually. Boil chopped vegetables until tender in remaining stock, then add cooked barley and seasoning. When ready to serve, add sour cream. Serves 6.
Place chocolate and butter in 2-quart casserole. Heat for 3 to 4 minutes until mixture is melted. Stir 2 or 3 times during melting. Stir in sugar, eggs and vanilla. Beat well. Stir in flour, baking powder and salt. Blend well and stir in nuts. Spread evenly in greased 8-inch round dish. (Deep pie plate works great.) Bake for 6 or 7 minutes or until top springs back when lightly pressed. Turn dish halfway through cooking time.
Rub large wooden bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl. Mix anchovies, oil, lemon juice, Worcestershire sauce, salt, mustard and pepper in bowl. Add romaine and toss until leaves are coated. Sprinkle with croutons and cheese and toss. Serves 6. Each serving has 180 calories.
Heat oven to 350°. Lightly grease 8-inch pie plate. In small mixer bowl, beat eggs; blend in sugar and butter. Combine flour, cocoa and salt; add to butter mixture. Stir in vanilla and nuts if desired. Pour into prepared pie plate. Bake 25 to 30 minutes or until almost set (pie will not test done in center). Cool; cut into wedges. Serve topped with ice cream and hot fudge. Makes 6 to 8 servings.
In a large pot, saute the onion and garlic in a small amount of water until soft. Add the tomatoes, tomato sauce, zucchini, corn, beans and seasonings. Cook for about 15 minutes. Add spaghetti and cook until tender, about 10 minutes. Add the greens and stir until wilted. Serve immediately. Makes 4 servings.
In saucepan, combine first 8 ingredients. Bring to a boil and boil together for 5 minutes. Cool. Sift flour, baking soda and baking powder together and add to cooled mixture. Blend in vanilla.
Fry sausage; drain and put aside. In skillet, cook squash, tomato and onion in oil until tender (not mushy). Layer squash in a casserole dish. Sprinkle with cheese and crumbs. Place sausage on top. Pour tomato paste and water all over. Bake at 325° about 30 minutes.
Drop in meat balls and simmer 1 half hour, stirring often in a larger pot.
Soak cucumbers in lime and water for 24 hours. Then drain the cucumbers and rinse well. Soak for 3 hours in enough cold water to cover. Drain again and rinse well. Mix the rest of ingredients and pour over the cucumbers. Let stand overnight.
Peel cucumber. Cut cucumber lengthwise in half. Using spoon, scoop out seeds from each cucumber half. Coarsely shred enough cucumber to make 1 cup. Slice remaining cucumber to use as garnish. In medium bowl, combine cucumber, ground beef, bread crumbs, onion, salt, pepper and egg. Divide meat mixture into 4 portions. Unwrap 4 cheese slices; fold each into 1 1/2 x 3/4 x 1/2-inch chunks. Shape each portion of meat around 1 chunk of cheese, making 4 x 2-inch oval loaves. Arrange loaves in a 12 x 8-inch baking dish. Cover dish with wax paper. Cook at Medium-high (70% power) for 9 minutes. Remove wax paper, rotating dish a half turn; top each loaf with a slice of cheese. Cook at Medium-high for 2 minutes longer. Let meat loaves stand for 3 minutes. Remove from baking dish and arrange on warm plate. Garnish with cucumber slices. Yield: 4 servings.
Remove skin from chicken. Combine crushed corn flakes, paprika and powders. Roll chicken in milk. Roll chicken in corn flakes. Place chicken in small baking dish sprayed with Pam. Bake at 350° for 20 to 30 minutes. Serves 4.
Preheat oven to 350°. Combine flour and soda in a small bowl. In large bowl, cream together butter, sugars and vanilla. Whisk in egg. Stir in cocoa and milk. Fold in flour, walnuts and chocolate chips. Drop by rounded teaspoonfuls onto nonstick baking sheet. Bake for about 12 minutes. Cool about 5 minutes before removing cookies from sheets.
Boil carrots and mash like potatoes. Add eggs, cinnamon and enough flour to thicken; drop in hot grease as you would hush puppies. Fry for 1 1/2 to 2 minutes. Very good.
Slice hotdogs into 2 slices. Place in medium saucepan. Combine jelly, BBQ sauce, mustard and brown sugar. Pour over hotdogs and simmer for 1 hour.
Sift sugar, jello, and cornstarch together. Add 4 cups cold water; mix real good. Cook until thick or until it comes to a boil; do not over cook. Cool completely. Put strawberries in crust then pour jello mixture over berries. Before serving put Cool Whip on top.
Peel and cut onion into thin crosswise slices. Separate into rings. Place in small bowl. Combine vinegar, water, salt, dill weed and sugar in saucepan. Heat to boiling. Pour over onion rings; cover tightly and chill at least 1 hour to blend flavors. The liquid can be reheated and used on another onion.
Fry bacon and onions until bacon is crisp. Drain excess fat. Place soup in saucepan and heat. Stir in half and half, bacon, onions, cheese and cooked wild rice. Stir until cheese is melted.
Cut one roll of cookies into 28 slices. Line the bottom of a 9 x 13-inch greased pan with cookies. Mix together the cream cheese, sugar, eggs and vanilla until smooth; pour over cookies. Cut second roll of cookies into 24 slices; place on top of mixture. Bake at 325° for 45 to 50 minutes. Cool before cutting.
Brown a 3 to 4 pound pot roast in 1/4 cup dressing. Add remaining dressing and 1/2 cup water. Cover and cook slowly for 2 to 2 1/2 hours. Add stuffed olives, onions and potatoes. Cook 45 minutes more or until meat and vegetables are tender. Yields 6 to 8 servings.
Preheat oven to 400°. Spread Ricotta cheese onto pizza crust (we like a lot of it). Then add Mozzarella, Parmesan, oregano, garlic and black pepper. Sprinkle olive oil last. Bake until cheeses are melted. Delicious!
Microwave peanut butter about 40 seconds; this helps to mix up with other ingredients. Mix well all ingredients. You can make into little balls, using orange food coloring and topping with chocolate morsels to make pumpkins for Halloween or Thanksgiving or green food coloring to make wreaths or Christmas trees using small cookie cutters to make nice Christmas treats. Refrigerate several hours.
In mixing bowl, combine ham, celery, chutney, mayonnaise and pepper; mix well. Chill. In small saucepan, heat water to boiling. Add crumbled pie crust mix; stir vigorously over low heat until pastry forms a ball and leaves sides of pan. Cook 1 minute more, stirring constantly. Remove from heat. Cool. Add eggs and beat on low speed, electric mixer for 2 minutes. Drop dough by teaspoon onto ungreased baking sheet. Bake at 425° until golden brown and dry, about 20 to 25 minutes. Cool on wire rack. Split puffs. Just before serving, fill with chilled ham mixture. Makes 42 puffs.
Cream the butter, sugar and vanilla. Add crushed potato chips and pecans. Stir in flour. Roll into small balls. Place on ungreased cookie sheet and press ball flat with bottom of tumbler dipped in sugar. Bake at 350° for 16 to 18 minutes or until lightly browned. Makes 3 dozen cookies.
Tie spices in a cheesecloth bag; place in a saucepan. Add 2 cups juice and sugar; bring to a boil. Simmer, uncovered, for about 10 minutes. Remove spices; cool. Can sit for about 1 to 2 hours. Before serving, add remaining juice and wine; heat to almost boiling. Serve warm and enjoy! This is great on a cold, dreary day. Serves 10 to 12.
Combine all ingredients in bowl with wire whisk until well blended. Coat meat thoroughly. Place in covered bowl in refrigerator for several hours. Grill over hot coals, approximately 20 minutes per side. Baste frequently with sauce while cooking. Serve with Jezebel Sauce. Three tenderloins serve 8 people! Double recipe for 3 tenderloins.
Chop bacon and brown. Add chopped onion with 1 1/2 tablespoons butter; cook until onion is limp. Add water and bouillon cubes.
Combine bread crumbs and Parmesan cheese. Dip chicken in egg; coat with bread crumb mixture. Brown chicken in butter on both sides. Put chicken in baking dish. Cover with green pepper.
Beat eggs until light and fluffy. Add all of 20 ounce can crushed pineapple. Add remaining ingredients by hand not mixer. Bake in a 9 x 13-inch ungreased pan at 350° for 25 to 30 minutes.
Brown and drain sausage and set aside. In 13 x 9-inch pan, roll out crescent rolls and close up perforation marks. Spread sausage evenly over dough. Mix eggs and milk together and spread over sausage. Sprinkle cheese on top and bake at 425° for 45 minutes.
In a medium-sized bowl, combine cheese, flour and nutmeg, tossing well to mix. Set aside.
Cut a pocket in each chicken breast by laying flat and cut from side to side. Roll half of ham in a slice of cheese. Stuff ham and cheese roll in chicken pocket. Follow Shake 'n Bake recipe (roll in mix and bake). Allow a couple of minutes extra baking time. Makes 2 servings.
Combine jelly and chili sauce until smooth texture. Pour over wieners. Heat on low in crock-pot until bubbly. Do not overheat or wieners will become rubbery.
In a large skillet, brown meat; drain. Add seasoned salt, taco seasoning, tomatoes, tomato sauce and chilies. Mix well. Simmer, uncovered, for 15 to 20 minutes. Combine cottage cheese and eggs.
Butter a 9 x 13-inch baking dish. Place 1/2 the bread on bottom; cover with cooked ham. Cover ham with Cheddar and Jack cheeses; cover Cheddar and Jack cheese with chilies. Top with remainder of bread. Make custard out of milk, eggs and spices; beat well with mixer. Pour egg batter over bread. Cover with plastic wrap; put in refrigerator overnight.
Place all ingredients in blender and mix in short intervals, being careful not to let ingredients become watery. Will stay fresh in refrigerator in covered container for 2 weeks.
Wash zucchini and cut into thin slices. Peel and cut onions into quarters and then slice very thin. Add to water and add salt. Let stand for 2 hours. Drain throughly. Bring remaining ingredients to a boil. Pour over zucchini and onions. Let stand for 2 hours. Bring all ingredients to a boil for 5 minutes.
Chop all ingredients fine and mix well. For milder salsa, remove seeds from chilies.
Cook noodles in broth where chicken was cooked. Add Velveeta while still hot. Saute onion and green pepper in butter. Add all ingredients to noodles broth mixture. This makes one large casserole or two small ones. Freezes well at this point. Bake 30 minutes at 350°.
Cook sausage in large skillet, crumbling with fork as cooks. Drain fat; add green peppers, onion and garlic. Cook 5 minutes. Add tomatoes and seasonings. Stir well. Add peas with liquid. Cover and simmer 15 minutes. Serve hot with cheese sprinkled on top.
Combine ingredients and put in unbaked pastry shell. Bake for 45 minutes at 350°.
Combine cake and pudding mixes, chocolate chips, sour cream, eggs, kahlua and oil; mix by hand until well blended. Pour into Bundt pan, bake at 350° for 45 to 50 minutes. Do not overbake. Let stand for 20 minutes, then remove from pan. Sprinkle with powdered sugar.
Melt butter. Add celery and onion and cook until tender. Drain beans. Add beans and pimento to onion and celery. Mix juice from beans with soup. Add to bean mixture and pour into casserole. Sprinkle with cheese and then cracker crumbs. Dot with butter. Bake 50 minutes in a 350° oven.
Saute cabbage and onion in margarine until tender with salt and pepper. Lay drained potatoes on top of cabbage and onion. Sprinkle caraway seed next. Crumble raw hamburger on top of vegetables. (If adding kielbasa, do so now.) Cover all with tomato sauce. (If mixture looks too dry, add 1/2 tomato sauce can of water.) Cover with lid and simmer on low for 1 hour.
Cream butter and sugar. Sift flour and baking powder together. Add to first mixture alternately with milk. Add well-floured nuts and almonds. Add stiffly beaten egg whites to which salt has been added. Bake in cupcake or mini cupcake pans at 350° for 20 to 25 minutes.
Brown meat; drain. Add onion; cook until tender. Add barbecue sauce and chili powder. Heat thoroughly. Add cheese; stir until melted. Makes 6 servings.
Brown ground beef and onion in a large skillet or stockpot. Add remaining ingredients and mix well. Cover and simmer on low, stirring occasionally, until beans are tender (about 3 hours). Add water occasionally, as needed. (If you are in a hurry, follow the directions, except leave out the beans and simmer about 45 minutes, then add 1 can kidney beans, drained, and simmer an additional 15 minutes.)
Soak cucumbers and onions in salt water 2 hours (1/2 cup salt to 1 gallon water or 3 quarts). Drain; rinse. Boil sugar, vinegar and celery seed. Cool slightly. Pour over cucumbers. Mix. Freeze for 5 days.
Cream together shortening and sugar until light and fluffy. Add molasses and egg; mix well. Sift in dry ingredients. Mix thoroughly. Stir in butterscotch pieces. Chill in refrigerator two hours. Form into approximately 1-inch balls; roll in granulated sugar. Place on greased baking sheets. Top each with a pecan half. Bake in a 375° oven 10 to 12 minutes.
Use beef stew meat, round steak or flank steak. Mix marinade ingredients and add meat in a shallow container or plastic Ziploc bag. Marinade meat in refrigerator at least 1 1/2 hours. Skewer beef stew with various vegetables; barbecue. (Or barbecue steak until desired doneness.) Discard marinade.
Combine all ingredients in a large saucepan. Bring to a boil. Cool. May be stored in refrigerator for several weeks. Heat as needed in desired amounts.
Blend Spry, salt and spices, then add sugar and cream. Add eggs and beat. Add molasses and mix. Add flour and soda to this mixture. Drop from tablespoon onto greased cookie sheet. Flatten with damp cloth-covered glass. Bake at 350° for 12 to 15 minutes.
In a greased 9 x 13-inch baking dish, layer hamburger loosely. Layer a thinly sliced onion. Add a layer of peas, thawed and drained. Pour over all 1 can of soup. Top with cheese. Top with Tater Tots. Bake at 300° for 1 1/2 hours.
Bring to a boil the sugar, butter, vanilla ice cream, brown sugar and vanilla. Cut up biscuits into quarters. Roll each piece in mixture of cinnamon and sugar. Put in greased 9 x 13-inch pan and pour melted mixture over biscuits. Bake for 30 minutes at 350°. Enjoy!
Cook beans and onion until water is evaporated. Add soup and Velveeta. Heat until cheese melts. Bob's favorite!
Mash artichoke hearts with potato masher until fairly smooth. Mix Parmesan and mayonnaise together well and add to mashed artichoke hearts. Place mixture into a small ovenproof casserole dish and bake at 350° until top turns light brown and bubbly. Serve warm with Triscuits crackers.
Cook sliced squash in 2 cups water until tender. Drain and mash squash and drain again. Add 1/2 stick oleo (melted), 2 beaten eggs and 1 cup grated sharp Cheddar cheese and mix.
Saute onion and bell pepper in margarine. Add flour, soup, milk and broth. Add chicken and cook until mixture thickens.
Combine crumbs and salt. Dip chicken pieces in milk and coat with crumbs. Place in a single layer, skin side up, in a greased, foil-lined, shallow baking pan. Drizzle with butter or olive oil.
Place chicken in saucepan and cover with water. Cook on medium heat for 30 minutes. Transfer to baking dish. Pour entire bottle of salad dressing over chicken. Bake at 350° for 30 minutes.
Cook pasta according to package directions. Do not overcook. Drain, set aside and keep warm.
Simmer ingredients for 5 hours. This sauce may be bottled and frozen. Makes about 2 gallons.
Brown hamburger in oil over medium heat; add all other ingredients except rice. Cook on low for one hour then add rice. Cook until rice is done. Add more water or tomato juice if liquid is too thick.
This recipe makes 7 pints. Pack cucumbers in pint jars. Mix other ingredients; bring to a boil, approximately 5 to 10 minutes. Pour over cucumbers; seal jars.
Mix cake mix, 1/2 cup milk and melted butter together. Put 1/2 batter in greased and floured 9 x 13-inch pan. Bake at 350° for 5 minutes.
Melt the butter in an oblong pan. Make layer of graham crackers. Mix remaining ingredients; place on top of graham crackers. Bake for 45 minutes at 325°.
Heat broiler or prepare outdoor grill. In a large bowl, combine beef, salsa, scallions, garlic, cumin, coriander, salt and pepper. Mix to blend well. Divide mixture in fourths, shaping each portion into a long oval patty about 1 1/4-inch thick. Place patties on grill, broiler pan or a foil lined cookie sheet and cook until done (5 to 6 minutes per side for medium). Meanwhile, wrap the tortillas in foil. Place them away from the heat on a cooler part of grill or the bottom rack of oven to warm, 3 to 5 minutes. To assemble, place patties on warmed tortillas and top each with 2 tablespoons cheese and some shredded lettuce. Serve with sliced avocado and olives if desired. Serves 4.
Cream together margarine, Crisco and sugar until fluffy. Add dry ingredients. Also, add other ingredients such as vanilla, etc. Pour into greased Bundt pan. Bake for 1 1/2 hours at 325°.
Measure rice exactly and put in a fine mesh wire strainer. Under cold running water, rub rice against the sides of strainer until water comes out clear. Or put into a pan and wash with your hands changing water 4 times; drain. Put water and salt in 1 to 2 quart saucepan. Bring to a boil, add rice and bring to a boil for 1 minute and lower heat to medium-low. Cover and cook 25 minutes. Don't lift lid to peek. Use a plate if you don't have a lid. Remove from heat. Lift lid and fluff with a fork. Serve.
Pour whole can of pineapple and juice into bottom of large Pyrex dish and spread evenly. Add cherry pie filling over top of pineapple. Add dry cake mix over top of mixture evenly. Take 2 sticks of margarine and cut into thin slices; place in rows over mixture.	Sprinkle with nuts. Cook at 350° for 1 hour. Serve with Cool Whip.
Wash berries (pick out stems). In a heavy saucepan, combine all ingredients. Bring to a boil over high heat. Reduce to moderate heat. Cook, stirring constantly, for 10 to 12 minutes, until mixture is thick. Pour into 4-cup mold rinsed with cold water. Refrigerate 4 hours or longer until mold is very firm. To release, run knife around edge. Dip bottom briefly in hot water and invert over plate. Garnish with fruit slices and pecans.
Line baking dish with dried beef. Wrap 6 boned chicken breasts with strip of bacon. Lay on top of beef.
Put 1 tablespoon of salt on chicken and cover with water. Cook until tender. Remove meat from the bones and set aside. Mix dry ingredients in a bowl with hot chicken broth. Make 5 portions of dough; roll real thin and cut into strips. Pull off pieces about 3 inches long. Drop into boiling broth. Keep broth boiling until all dough is added. If you need more broth, add hot water. Add chicken and boil 3 minutes.
In a bowl, mix together all the ingredients. Press into a greased 9 x 11 pan. Set aside.
Dissolve gelatin completely in boiling water in large bowl. Stir in cranberry sauce, cold water, lemon juice and cinnamon. Refrigerate about 1 1/2 hours or until thickened. Stir in orange. Spoon into 5-cup mold. Refrigerate about 4 hours or until firm. Unmold. Yield: 10 servings.
Mix all ingredients together and pour into large baking dish. Sprinkle top with Parmesan cheese and paprika. Bake at 350° until bubbly.