HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together with wire whisk until very few lumps remain. Pour 3 to 4 tablespoons of batter onto hot griddle and smooth out in a circular motion until thin. Use more batter for larger shells. Turn when edges dry and begin to lift off griddle. Fill with choice of taco ingredients.
Brown the ground beef and drain grease. Take the 3 cans and stir in with the ground beef until it boils. Crumble up the tostado chips in a rectangular casserole dish and pour the mix over the chips. Sprinkle the shredded cheese over the sauce and put in the oven at 350° until the cheese melts, then it's ready to serve.
Preheat broiler unit in range. Cut round steak along natural separations. Trim all visible fat and connective tissue. Cut into serving size pieces. Coat meat with a mixture of the flour, salt and pepper. Spray bottom of 13 x 9-inch pan with vegetable cooking spray. Place steak in pan. Position pan so top of meat is 4 or 5-inches from heating element. Brown steak, top side only, for 5 to 7 minutes. Check often after the first 5 minutes to see that it doesn't burn. Remove pan from oven. Set oven temperature to 350°. Add remaining ingredients to meat. Cover with aluminum foil and bake at 350° for 1 1/2 to 2 hours or until meat is tender. Makes 8 servings.
Mix together in bowl peanut butter, cheese, sugar and Cool Whip. Pour into pie crust and chill about 1 hour.
Mix all dry ingredients together. Cut in butter Crisco until pea size. Stir in milk. Drop by large tablespoonfuls onto baking sheet. Bake at 400° for 10 to 12 minutes.
Gather tender young poke leaves early in the morning ,while the dew is still on, and gather a large shopping bag full. Pick over and wash through 3 waters. Place in a kettle with one or two cups of water, a piece of salt pork or bacon drippings. Bring to a good boil and when poke wilts down into the water, reduce heat and cook slowly until tender.
Mix butter, sugar and eggs. Add dry ingredients. Then add bananas and nuts. Bake at 350° in greased Bundt pan for about 45 minutes.
Fry bacon until very crisp and reserve drippings. Saute onion in bacon drippings until tender and clear. Remove from heat to cool slightly. Mix together vinegar (add more or less for desired "German" flavor) with yellow mustard and add onions. Stir constantly to prevent curdling. Cool onions to warm, then add Miracle Whip. Peel and slice potatoes. Coat bottom of small casserole with one third of mixture and cover with a layer of sliced potatoes. Add two more layers of mixture and potatoes for a total of three layers of each. Top with cheddar cheese. Crumble bacon over top. Bake at 350° until cheese is melted.
Beat eggs until fluffy, then add sugar. Add remaining ingredients. Store at least one day in icebox or cool place before baking, then bake only the amount needed. The remaining dough will keep for days or weeks. Keep refrigerated. Bake in muffin tins at 400° for 25 minutes or until done.
Combine all ingredients in saucepan; simmer for 10 minutes or until flavors are blended, stirring frequently. Tomato sauce may be substituted for part of the catsup, if desired.
Grease pan or spray with Pam. Stir all ingredients together with mixer. Pour in pan and bake 1 hour and 5 minutes at 350°.
Advance preparation: In saucepan, combine brown sugar, light corn syrup and butter or margarine. Bring mixture to boiling over medium heat, stirring constantly. Stir in sweetened condensed milk. Simmer, stirring constantly, until soft-ball stage (234° to 240° on candy thermometer). Stir in vanilla; remove from heat. Insert a wooden stick into blossom end of each apple. Dip apple in caramel mixture, turning until apple is completely coated. Immediately roll bottom half of coated apple in chopped walnuts. Repeat with remaining apples. Place on baking sheet covered with waxed paper. Chill until caramel is firm. Makes 6.
Arrange apples in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/2 cup sugar and flour. Cut in butter. Mix until crumbly. Bake at 400° for 40 minutes. Cool. Top with whipped cream or ice cream.
Combine rice, ham, soup, mushrooms, lemon juice and salt and pepper. Pour into a greased casserole. Place slices of pineapple, cut into halves and garnished with whole cloves over top of mixture. Dot with butter and brown sugar; bake in 350° oven for 25 to 30 minutes.
Melt cream cheese in tomato soup. Stir over low heat until cheese is melted. Dissolve gelatine in 1/4 cup cold water. Add to tomato soup mixture. Add beaten egg and mix well. Allow to cool slightly and then add celery, peppers, onion, salt and Tabasco sauce. Mix and add crumbled or diced shrimp or tuna and the Miracle Whip. Put in mold and chill until firm. Serve on plate with crackers.
Mix sugar, salt and mustard with a little vinegar. Beat well and add oil and remaining vinegar. Beat celery seed in last.
Mix ground beef, onions, cracker crumbs, eggs, salt, milk and ginger. Shape mixture into meatballs and brown. Simmer until cooked through. Add pineapple chunks and reserve syrup. Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth. Stir constantly over medium heat until thickened. Pour over meatballs and pineapple chunks; heat through.
Saute onions, carrots and celery in bacon fat until transparent. Combine rest of ingredients in kettle. Let simmer.
Mix soups, almonds and sour cream together. Put crackers on bottom, but save enough to put on top. Melt margarine before putting cracker crumbs on bottom of dish, then put chicken on top of crackers. Put other mixture on top followed by cracker crumbs. Bake for 30 minutes at 350°.
Salt cooked squash. Mix egg yolks, sour cream and flour. Fold in egg whites. Layer half of the squash, egg mixture and cheese in a 12 x 7 x 2-inch baking dish. Crumble bacon; sprinkle on top. Repeat layers. Mix butter and crumbs; sprinkle over top. Bake at 350° for 20 to 25 minutes.
In hot skillet, add 1/4 cup of hot cooking oil. Brown onion, then add beef. Cook until about half done. Then add drained and cut mushrooms. When they are hot and cooking again, add hot sauce and pepper. Simmer until beef is done, then add soup and 1/4 cup of water. Simmer 25 to 30 minutes. It must be stirred often. Serve on toast or noodles.
Blend first 5 ingredients. Let stand at room temperature for about an hour to blend. Spread mixture on half the slices. Top each with sprouts and another slice of bread. Serve as is or cut to desired size.
Cover the bottom of a Bundt pan with brown sugar, about 1/2 inch deep. Evenly distribute cherries around the bottom of the pan; set aside. Mix cake as per the instructions on the box. Pour batter into Bundt pan on top of cherries and brown sugar. Bake at 325° until done. Allow cake to cool for at least 1/2 hour before turning cake onto a plate. Makes a beautiful cherry upside-down cake.
Mix corn syrup and sugar; cook 4 minutes on High in the microwave. Stir in dry roasted peanuts and cook 3 minutes on High. Remove from microwave and stir in margarine and vanilla flavoring; cook 1 minute. Stir in soda. Pour onto prepared surface and spread.
Dissolve yeast in warm water. Mix in sugars, egg, peanut butter, butter and shortening until smooth. Stir in flour, baking soda and salt. Cover; refrigerate for 30 minutes. Heat oven to 375°. Shape dough by teaspoon into 2 1/2-inch fingers on ungreased cookie sheets. Bake until light brown, about 8 minutes. Cool. Coat one end of cookie with Cocoa Glaze. Makes approximately 5 dozen.
Cook beets until tender and drain. Mix sugar, water, vinegar and cornstarch together well in saucepan. Add beets and simmer for 30 minutes. Put in jars and seal.
Put all ingredients, except cucumbers, in jar with cover. Blend until sugar is dissolved. Add cucumbers. Cover tightly and refrigerate.
Cook broccoli according to directions. Place in 10 x 6 x 1-inch baking dish. Stir together soup and cheese. Add milk, mayonnaise and egg, stirring until blended. Pour over broccoli. Combine crumbs and melted butter. Sprinkle over soup mixture. Bake at 350° for about 45 minutes. Recipe can be doubled.
Shake chicken pieces in flour in a paper bag. Store overnight in refrigerator. Fry wings in 1-inch oil until lightly brown. Set aside to cool. Mix soy sauce, sugar, garlic, ginger, sesame oil, sesame seeds and onions. Dip wings in sauce and place in cookie sheet. Bake at 325° until heated through, approximately 20 to 30 minutes. Serve hot as appetizer. Makes 20 to 25 servings.
Brown meat in frypan, breaking it up as it fries. Add onion to pan and cook. Add remaining ingredients. Slowly bring to boil, then turn to simmer for about 2 hours.
Dissolve yeast in lukewarm water; set aside. Cut up margarine and pour boiling water over it. Stir until melted; cool. Add cold water. Stir in sugar, salt, slightly beaten egg and yeast mixture. Mix well. Add 2 cups flour and mix well. Add remaining 2 cups flour. Beat well. Cover and refrigerate at least 8 hours or overnight.
Combine all ingredients except buns. Spoon between buttered split buns. Wrap each bun in aluminum foil. Bake in foil in 300° oven for 15 minutes.
Season chicken pieces with black pepper and garlic salt. Cook in 1/2 stick of margarine over low heat until tender. Dice the chicken. Saute green onions (lightly) in pan chicken was cooked in. Add to diced chicken. Cook fettucini according to package directions, adding 1 tablespoon oil to water. Drain noodles (do not rinse). Return noodles to pan. Add the 1 stick of margarine and canned milk. Toss with forks until margarine is melted. Toss in Parmesan cheese, chicken, onions and 1 tablespoon parsley flakes. Serve immediately.
Mix together hot water, lemon Jell-O, juice of lemon and orange. Add remaining ingredients. Put ingredients into a 9 x 13 x 2-inch casserole. (I double the recipe in order to have a thicker gelatin salad.) Good with poultry, served with chicken, duck or turkey.
Arrange the slices of toasted bread in an 8 x 8 x 2-inch glass dish. Layer turkey and ham on bread. Place butter in a 1-quart casserole. Microwave on Low (30%) for 30 to 45 seconds or until softened. Stir in soup and Worcestershire sauce until smooth. Pour over sandwiches.
Puree artichoke hearts. Mix with remaining ingredients. Bake at 350 degrees for 30 minutes. Serve with wheat crackers or bread sticks.
Fry onion and bacon; pour off grease. Drain and add remaining ingredients. Mix together and bake at 350° for 45 minutes to 1 hour.
Mix all ingredients except beef in a large kettle. Brown ground beef and drain. Add to kettle and simmer.
Mix mayonnaise, mustard, onion, poppy seed and Worcestershire sauce; set aside. Slice rolls in half and place bottom half in baking dish. Cover with sliced ham and cheese slice. Place mayonnaise mixture on other half of rolls and place on top of ham and cheese. Pour 3/4 stick of butter over the rolls. Bake at 325° for 15 minutes.
Mix flour, butter and nuts with pastry blender until crumbly. Press firmly into a 9 x 13-inch pan. Bake in 350° oven for 15 to 20 minutes or until lightly browned. Cool.
Mix together with hands thoroughly. Make into small balls and refrigerate for 15 or 20 minutes.
Mix rice, soups and onion soup mix together. Spread across bottom of a 13 x 9 x 2-inch pan. Lay chicken breasts on top of rice mixture. Sprinkle with garlic salt, pepper and paprika. Bake at 350° for 1 hour.
Grind raisins, dates, pineapple, and citron through chopper. Cut cherries in half and nuts in pieces. Keep orange juice near at hand for working mixture like dough - dipping fingers in orange juice prevents the material from sticking to hands.
Prepare fresh coconut milk or use prepared shredded coconut dropped into boiling water. Boil coconut-water mixture for 10 minutes. Strain through a large fine mesh strainer. Press to get out all the coconut milk. Throw away coconut thrash. Pour kidney beans into coconut juice and bring to a boil. Add garlic clove, salt and green onions. While boiling, pour in rice. Cover and cook over medium heat, stirring once or twice until thoroughly cooked.
Roll steak in flour, brown in skillet on both sides. Salt and pepper to taste. Add beef broth, mushrooms and sour cream. Simmer until sour cream is melted. Serve over buttered egg noodles.
Bake for 40 minutes at 325°. Sprinkle with powdered sugar. Cut in squares. Bake this cake in a small square pan.
Add milk to softened	cream cheese, mixing until well blended. Add remaining ingredients; mix well. Chill several hours or overnight. Makes 6 servings.
Beat egg whites until stiff; set in refrigerator until cool. Mix first 5 ingredients. Add egg yolks. Add strawberries. Fold in egg whites. Bake in 9 x 11-inch pan, greased and floured, for 35 to 40 minutes. Can use 3 cake pans.
Mix 100% bran and water and let stand for 1 minute. Cream butter and sugar together and add to first mixture. Mix all dry ingredients and add to wet mixture gradually.
In saucepan, heat 2 cans crushed pineapple, sugar and flour to boiling. Remove from heat and add cherries and dry jello. Let cool. Add walnuts and bananas. Fill 2 pie shells. Chill. Serve with whipped cream. Makes 2 pies.
Heat up oil. When hot, add caraway seed. When seed makes a crackling noise, lower heat and add chopped onions, ginger and green chilies to it. Saute over medium heat until onions become translucent. Add salt, spices and chopped tomatoes; saute for a few more minutes. Add potatoes and cauliflower; cook over medium heat, stirring from time to time. Add a few tablespoons of water as needed to help the cooking. When the potatoes and cauliflower become tender, add green peas to it. Stir and cook a few more minutes. When done, garnish with fresh cilantro.
Discard bones and skin from can of salmon. Cream together all ingredients with mixer. Will be very thick. Serve with crackers at room temperature.
Brown beef, onion, green pepper and mushrooms; drain. Season. Add pizza sauce to beef and cooked macaroni. Alternate layers of cheeses and pepperoni with meat mixture, ending with cheese. Bake at 350° for 30 minutes.
Combine cheese food, softened cream cheese and 2 tablespoons margarine; mix until well blended. Add remaining ingredients; mix well. Make into a ball. Garnish with nuts, if desired. Chill until firm.
Cream bananas, dates and oil together. Add salt, oatmeal, nuts and vanilla. Bake at 350° for 25 minutes.
Cook all ingredients in a large pot; cook until tomatoes have fallen apart and onions have become tender. Stir in rice, then place in serving dish. This side item is a great compliment to fried chicken, chops and grilled steak. Meal should be served with biscuit and honey to round out the perfect Southern Charm. Serves 8 to 12.
In large skillet, melt butter. Add onion and 1 clove minced garlic. Cook and stir over medium heat until onion is tender. Transfer to medium mixing bowl. Add lamb, half and half, parsley, bread crumbs, egg, salt and pepper. Shape into 16 meatballs. Place in large skillet. Cook over medium heat until browned on all sides. Remove meatballs and set aside.
In a bowl, combine the first 7 ingredients; mix well. Set aside 1 cup for dipping; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade. Grill pork, covered, over indirect medium heat for 30 to 40 minutes or until a meat thermometer reads 160°. Warm the dipping sauce; serve with sliced pork. Yield: 6 to 8 servings.
Brown meat and onion; drain. Mix cornmeal, buttermilk, eggs, oil and creamed corn. In a large skillet, spray the bottom or melt shortening. Add 3/4 of cornmeal mix. Top with hamburger, onions and hot pepper. Top with Cheddar cheese; then pour remaining cornbread mixture on top. Bake at 350° until golden brown.
Heat all but 3 squares of chocolate with 1/4 cup milk in large microwavable bowl at High, 1 1/2 to 2 minutes. Stir until completely melted. Beat in cream cheese, sugar and remaining milk. Gently stir in Cool Whip until smooth. Spoon into crust. Freeze until firm. Remove from freezer. Let stand 30 minutes at room temperature until pie can be cut easily. Melt remaining chocolate about 15 seconds. Drizzle over pie. (May need to add a few drops of milk to chocolate for drizzle.)
Cut meat from boneless leg of lamb into small pieces, making about 18 pieces in all. Combine the salt, pepper, oregano, garlic, onion, bay leaves, lemon juice and oil and pour over the lamb. Mix well and allow to stand overnight in refrigerator.
Mix all together, except Chinese noodles. Cover with noodles. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Lightly grease a 13 x 9 x 2-inch pan. Combine flour and sugar. Using a pastry blender or fork, cut margarine in until mixture resembles fine meal. Press into greased pan. Bake for 20 minutes or until edges are lightly browned. Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in baking soda, walnuts, raisins and coconut. Spoon over hot crust. Spread to cover evenly. Return to oven; bake an additional 20 to 25 minutes or until top is set. Cool completely. Cut into bars.
In a large bowl, combine all ingredients, except rotini. Cook rotini until firm. Cool and add to mixture. Cover; refrigerate overnight to improve flavors.
Mix all ingredients together and put into an 11-inch graham cracker crust. Chill in refrigerator.
In a 10-inch skillet, arrange the pasta, undrained chicken, frozen peas, carrots and sliced onion. Add the chicken broth and sprinkle with tarragon. Bring to a boil, reduce heat. Cover and simmer for 15 to 20 minutes or until noodles are just tender. Serve immediately. Makes 4 servings. Each serving contains: 399 calories; 30 grams protein; 40 grams carbohydrates; 13 grams fat; 77 mg. cholesterol and 861 mg. sodium.
Sprinkle over Buckle. Bake 1 hour and 20 minutes at 350°. Serve warm. Some like a little milk with it.
Dump ingredients in cake pan (greased), in the order listed. Cut margarine in squares over top. Bake one hour at 350°.
Saute celery, onions and bell pepper. Layer ingredients in a large casserole. Add 1 cup water. Spoon celery soup over the top and bake at 350° for about 30 to 45 minutes.
In large pot, cover whole chickens with water. Add carrots, onion and celery. Bring to boil, then simmer for about 2 hours. Remove chicken and vegetables from pot. Debone chicken and cut up. Cut tortillas into quarters and layer on bottom of greased casserole dish. Arrange a layer of chicken and vegetables, olives, chilies, onions and cheese. Repeat a layer. Mix soups and pour over top. Let soak through. Top with more cheese and bake at 350° for 45 minutes.
Pound pork with the back of a cleaver (this is to tenderize the pork). Then cut into one inch squares. Marinate with above items for at least 20 minutes or more.
Grind together tomatoes, peppers and onions. Add 2 tablespoons pickling salt. Let stand overnight. Drain well. Add sugar, vinegar, water and celery seed. Bring to a boil and boil 20 minutes. Drain well again. Cool completely. Add mustard and mayonnaise. Seal in jars. Stores well in refrigerator. Excellent served with crackers.
Heat sugar and milk to 235°. Add other ingredients. Mix well. Pour into tiny buttered muffin tins.
Heat oven to 400°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10-inch jelly roll pan. Press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 400° for 5 minutes. Remove from oven. Sprinkle partially baked crust with cheeses, shrimp and crabmeat. In large bowl, combine half and half, eggs, dry mustard, Worcestershire sauce and hot pepper sauce. Mix well. Pour over ingredients in pan. Sprinkle with parsley. Return to oven and bake an additional 25 to 35 minutes or until knife inserted in center comes out clean and edges are golden brown. Cool 5 minutes. Cut into squares. Serve warm. Makes 60 appetizers.
Heat oven to 425°. Mix sugar, flour and cinnamon. Stir in lightly through peaches. Heap in pastry-lined pan. Dot with butter. Cover with top crust. Bake 35 to 45 minutes.
Saute onions in margarine. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened. Add 1 1/2 cups cheese, stirring until melted. Toss potatoes in cheese sauce. Pour into 2-quart casserole, reserving 1 cup potato slices.
Put dry ingredients in large roasting pan with lid and stir. Mix salad oil, Worcestershire sauce, garlic salt and seasoned salt in bowl; stir together and drizzle over dry ingredients. Put lid on roasting pan and gently shake to mix all ingredients. Bake in very slow oven (250°) for 2 hours, gently stirring or shaking every 15 to 20 minutes. Makes about 8-quarts.
Mix the first 6 ingredients well. Shape into ovals about the size of large meatballs. Pour can of tomato juice over croquettes. Cover with lid. Bake at 350° for 2 hours or until juice cooks down to a thick sauce. Serves 4 to 6.
*How spicy you like it depends on using hot or mild. I use 1 mild and 1 unflavored Velveeta.
Bake brownies. Cool. Punch holes in brownies with fork. Sprinkle with coffee and set aside.
Sprinkle box of Jell-O into Cool Whip, mixing well. Add cottage cheese and mix until cottage cheese does not show white. Drain pineapple and cherries. Add to Cool Whip and cottage cheese mixture. Mix well. Add marshmallows. Stir well. Refrigerate about 1 hour. Serve.
Grease and flour two 10-inch tube pans. In a large mixing bowl, beat butter with sugar and cream until smooth. Add eggs and flour; mix just to combine. Slowly drizzle buttermilk and vanilla, 2 teaspoons at a time, until incorporated. Pour batter into prepared pans. Bake at 325° for about 1 hour until a toothpick inserted into the middle of each cake comes out clean.
Strain juice from pineapple and use when mixing Jell-O. Add to Jell-O the cream cheese and marshmallows (add while Jell-O is hot). Beat with eggbeater to mix. Put in refrigerator until it starts to set. Add nuts and pineapple. Pour into mold.
In medium bowl, mix flour, oil and enough milk to make sticky batter. Place extra flour on plate and flop batter on top. Pat all sides with flour and cut into round biscuits with mouth of a glass. Place into greased round cake pan. Bake at 350° for 20 minutes or until brown on top. Makes 5 good size biscuits.
Cream together butter and sugar. Add egg and beat well. Add dry ingredients sifted together. Stir. Add nuts and apples; stir. Bake in 7 x 11-inch pan at 350° for 40 minutes. Cool and cut.
Heat oven to 375°. Beat together margarine and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. Makes 4 1/2 dozen.
Combine margarine and marshmallow in a large bowl and microwave on High for 2 minutes. Stir and microwave 1 1/2 minutes longer. Stir in Rice Krispies. Butter a 9 x 13-inch dish and butter the back of spoon to spread. Cut in squares to serve.
Pour the boiling water over Nabisco 100% Bran. Set aside and allow to cool. Cream butter and sugar and add the beaten eggs. Sift salt, flour and soda; add to first mixture, then add buttermilk. Mix well. Add the bran mixture and All-Bran and mix well. Bake at 400° for 15 minutes in well-buttered muffin pans.
In a saucepan, melt butter. Stir in sugar and salt, then add corn syrup and mix well. Add sweetened condensed milk, stirring constantly. Continue stirring and cook to 245°. Remove from heat and stir in vanilla. Pour into a 9-inch buttered pan. When cold, cut into squares and wrap. Makes about 49 pieces.
Pour 1 cup salt over first 6 vegetable ingredients; let stand overnight. The next morning, drain well; cook cauliflower slightly and separate into small pieces. Cook sauce until it thickens, then add all ingredients; let come to boil. Cook about 20 minutes or more. Place in sterilized jars. This is delicious with all meats.
In saucepan, saute onion and garlic in butter until tender. Add rest of ingredients, except buns, and bring to boil. Reduce heat and simmer 20 to 25 minutes. Tear up meat and add to sauce. Toast buns, lightly, heap meat and sauce onto buns and enjoy!!!!!
Mix all ingredients together in bowl.	Refrigerate for 3 hours and serve. Walnuts can also be added, if desired.