HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni; drain. Stir in butter and reserve for later use. Brown ground beef; add green pepper and onion. Drain excess grease. Add tomato sauce, water and seasonings. Simmer uncovered for 5 to 10 minutes. Remove from heat; add macaroni. Serve hot. Serves 4 to 6.
Sprinkle meat with chili powder, salt and pepper. Finely chop onions and garlic together. Brown garlic, onion and meat in a large pot. Drain well. Add tomatoes. Simmer 1 to 1 1/2 hours. Skim off grease. Add molasses or syrup to taste.
Prepare cake as directed on box in 2 layers. Cool. Place 1 layer of cake on bottom of punch bowl. Mix pudding as directed on box. Pour 1/2 pudding over cake layer in bowl. Make thin layer of fruit on top of pudding. Tear remaining layer up and cover layer of fruit. Cover with rest of fruit and 1/2 coconut and rest of pudding. Cover with Cool Whip, coconut and nuts.
Preheat oven to 400°. Beat egg whites until forms stiff peaks. Gradually beat in sugar. Add coloring. Fold in morsels. Drop by teaspoon on greased baking sheet. Place in oven and close door immediately. Then turn oven off. Leave in oven overnight without peeking. Makes 75 cookies.
Cream together the margarine and shortening. Add sugar. Beat until smooth and add egg yolks. Combine flour and soda. Add the above to the creamed mixture alternately with buttermilk. Stir in vanilla. Beat stiffly and fold egg whites, coconut and nuts into mixture. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 25 minutes.
Brown meat, drain grease off. Add mushrooms, onion, tomato paste, garlic powder, chili powder and salt. Simmer and bring to a boil for 15 minutes.
Mix all together and place in 8 x 12 x 1-inch pan and bake at 300° for 1 1/2 hours.
Prepare all and combine in a large pot and cook until done. Cook chickens and ribs awhile before adding vegetables.
Place 1 cup crushed vanilla wafers in 8 x 8-inch dish. Mix milk, lemon juice, vanilla and chopped pecans. Set aside. Mix cranberries, banana and sugar; spread over layer of wafers. Spread milk mixture over cranberry layer. Cover with Cool Whip and top with the remaining wafers. Chill. Keeps 2 to 3 days.
Combine first 5 ingredients. Stir in nuts. Combine remaining ingredients and add to flour mixture. Stir until moistened. Use 2 loaf pans and bake in a 350° oven for 1 hour and 10 minutes. Let stand 10 minutes and remove from pans.
Heat oven to 400°. Lightly grease pie plate, 10 x 1 1/2-inch. Heat 1 inch salted water (1/2 teaspoon to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost tender, about 5 minutes; drain thoroughly.
Melt butter in a large skillet with a cover. Dust chicken lightly with paprika. Brown chicken on all sides over medium heat. Cover, reduce heat and cook chicken for 30 minutes.
Crumb flour, cocoa, oleo and brown sugar and brown in a 350° oven until golden brown. Cool. Place half of the mixture in a 9 x 13-inch pan. Prepare instant vanilla pudding and pour over crumbs. Put the rest of the crumbs on top of the pudding. Spread the Cool Whip on top.
Mix all ingredients together and drop by teaspoonfuls in hot, deep fat. Drain on paper towels and dust with confectioners sugar if desired.
Combine corn meal, flour, sugar, baking powder and salt. Add milk and egg. Beat until fairly thick, about 1 minute. Add diced onions.
Mix cheese with flour and salt. Beat egg whites until stiff and add flour. Shape in small balls. Roll in crumbs. Fry in deep fat and drain on brown paper. Excellent served with fruit or vegetable salad. Serve immediately after cooking.
Combine the chopped vegetables. Sprinkle with salt and let stand about 6 hours. Drain. Mix vinegar, sugar and spices and simmer 10 minutes. Add vegetables. Simmer 10 minutes. Bring to a boil and pack, boiling hot, into hot, sterilized jars. Leave 1/8 inch of headspace. Adjust caps. Yields 4 pints.
Soak potato strips in cold water for 30 minutes. Drain; then dry very well. Fry in hot (375°) fat or oil until brown, about 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.
Cut up zucchini and cook in small amount of water until tender and nearly dry. Mash and mix with other ingredients. Place in well-greased casserole and top with additional grated cheese and bake at 375° until puffed and golden brown. Serves 6.
Combine ground beef, onion, seasonings, sour cream, milk and oats; set aside. Combine tomato sauce, tomato paste and water. Pour 1/3 of the sauce into Dutch oven. Place 1/2 of the cabbage over sauce. Spread beef mixture over cabbage. Cover with remaining cabbage. Pour remaining sauce over cabbage. Cover tightly. Simmer for 1 hour or until cabbage is tender and beef mixture is done.
Cook both broccoli and rice according to directions on package and then mix together in casserole dish. Melt butter in saucepan and add Velveeta cheese. Stir until melted. Add cream of mushroom soup and mix well.
Cook noodles according to package directions; drain well and set aside. Saute chopped celery and onion in melted butter in a Dutch oven until tender. Stir in cooked noodles, tuna and next 5 ingredients. Add salt, if desired. Spoon mixture into a lightly greased 2 1/2-quart casserole; sprinkle with Parmesan cheese. To store, cover and refrigerate up to 24 hours. To serve, bake, uncovered, at 375° for 50 to 60 minutes or until hot and bubbly. Garnish, if desired. Yield: 6 servings.
Mix sugar and butter. Add eggs, one at a time, beating well after each. Mix in chocolate; add meal, vinegar and vanilla. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Brown ground chuck and combine with all ingredients except the macaroni. Cook noodles 7 minutes and drain. Cook chili 20 minutes and serve over the macaroni.
Cook beans in salted water until done. Add buttermilk. Stir often. Bring back to a boil. Add pepper. Make a paste of flour dissolved in a small amount of milk. Let boil up again. Remove from heat. Set aside to cool. Soup tastes better after it is cold.
Chop nuts and set aside. Mix sugar, margarine and milk together in a heavy frying pan and bring to a boil. Reduce heat to low and cook 6 more minutes, stirring occasionally. Remove from heat and add chocolate chips and chopped nuts. Stir until fudge begins to form, then quickly add vanilla flavoring. Drop fudge on waxed paper with a teaspoon. Let cool and store in an airtight container.
Mix dry ingredients. Cut in margarine, using pastry blender, until consistency is like coarse crumbs. Add milk all at once. Stir with fork only until mixture follows fork around the bowl. Turn out onto lightly floured counter; knead 1/2 minute or about 10 to 12 times. With rolling pin, roll 1/2-inch thick. Cut with biscuit cutter or use a small glass. Bake on foil-lined ungreased cookie sheet at 450° for 10 to 12 minutes.
Blend in order given. Pour into a 9 x 13-inch cake pan or plastic container and cover. Place in freezer and freeze. Cut into squares and serve.
Mix cake mix with dry jello; add water and eggs; beat 3 minutes. Add oil and beat 3 additional minutes. Bake in 9x13x2-inch pan in 350° oven for 35-37 minutes or until done. While cake is still warm (not hot) loosen cake from sides. Poke holes (pencil size) in cake every 2-inches. Leave cake in baking pan.
1st Layer: Spread 2 average size cans Old El Paso refried beans in dish.
Bone and skin chicken thighs. Beat until about 2-inches thick. Put in 1 strip of half fried bacon and strips of cheese to suit your taste. Roll up; put toothpick in to hold together. Make dip of egg whites and lemon juice; roll chicken. Put flour and lemon pepper in bag and shake. Fry slowly until well done.
Chop these ingredients and toss together to distribute evenly over the crust and cheese mixture. Cover with plastic wrap and press the veggie mix into the cheese mix. Refrigerate 3 to 4 hours. Cut into bars. Yields 36 bars. Serve.
Preheat oven to 350°. Blend eggs, sugar, salt and vanilla. Gradually stir in cooled milk. Pour into custard cups. Sprinkle with nutmeg. Place cups in a 13 x 9-inch baking pan. Pour hot water into pan within 1/2 inch of cups. Bake about 45 minutes or until a knife inserted in center comes out clean. Remove cups from water. Serve warm or chilled.
Put yeast in 1/2 cup warm water. Let stand 10 minutes. Mash potatoes; add Criso, sugar, beaten eggs, milk and yeast. Let stand 10 minutes. Knead in 4 cups self-rising flour. Let rise; then knead again and put in icebox or bake. Sometimes it takes a little more flour to make out your rolls. I pinch off and put my rolls in muffin tins and make clover leaf rolls.
Prepare dough for rolled biscuits as directed on package of biscuit mix. Roll out dough into a 12 x 12-inch oblong shape. Cut into strips 4 inches long and 3 inches wide. Wrap around each hot dog. The end of the hot dog will peek out of the biscuit (blanket). Heat oven to 450°. Place on ungreased baking sheet. Bake 10 to 15 minutes. Serve hot.
Combine all ingredients, except shrimp, together. Add shrimp to mixture. Chill several hours, stirring often. Drain, reserving marinade. Grill over medium coals for 6 to 8 minutes. Turn and baste twice with marinade.
Put in bottom of each jar 1 clove garlic, 2 tablespoons dill weed or seed and 1/4 of hot dried red pepper. Add whole okra to jar. Heat to boil vinegar, water and salt. Pour hot vinegar over the okra and seal.
Drain juice from pineapple and cherries; add water to juice to make 2 cups. Heat liquid to dissolve jello, then add Coke, cherries and pineapple. Chill. When mixture is thick, cover with a layer of cream cheese and chopped nuts. Continue to refrigerate until firm.
Blend cream cheese and cherry juice. Drain pineapple. Cut cherries in half, if desired. Cut marshmallows in 1/3 or 1/4 using scissors dipped in hot water. Mix all together and refrigerate until just before needed. Whip cream and fold in.
Mix all ingredients, except potato chips. Crush potato chips and put on top; add melted margarine (1 stick) on top of chips. Bake 30 to 40 minutes at 350°.
Cut pork into cubes. Heat in olive oil (in Dutch oven) until brown. Using a slotted spoon, remove meat onto plate. Saute onions in the oil for 12 minutes. Add garlic; cook 3 minutes. Add tomatoes, meat juices, chicken broth, white wine, thyme and oregano. Put into casserole and bake, covered, for 1 hour. Add olives and green beans; stir and cook for another 45 minutes. Season with salt and pepper. Serve with hot rolls and a salad.
Boil onion, water, tomatoes, tomato puree or sauce, garlic powder, oregano, and pepper in saucepan for 10 minutes to simmer for flavors. Place chicken in frying pan. Pour sauce over chicken. Cook, covered, over low heat until chicken is tender, about 45 minutes. Uncover and cook 15 minutes more to thicken tomato sauce. Makes 4 servings.
Fry bacon; remove and drain grease. Chop into small pieces. Fry onion until yellow; remove. Add mushrooms (if fresh mushrooms, saute). Make a cream sauce with butter, flour and evaporated milk. When thick, add chopped bacon, onion, mushrooms and peas.
Combine the cream cheese and Marshmallow Fluff, mixing with electric mixer until well blended. Add sherbet, mixing well. Fold in Cool Whip and almonds. Add food coloring if desired. Pour into pie shell. Freeze until firm.
Make as many layers as necessary to fill a 1 1/2-quart casserole or container which is at least 4 inches deep. Begin with crackers, then tomatoes, seasonings, mayonnaise, eggs and seasonings. Refrigerate. Use within a day or two, as the salad will become soggy.
Cream butter and sugar. Add eggs one at a time, beating well. Sift flour and baking powder. Add to butter, milk and vanilla. Roll raisins in remaining flour. Divide batter in half. Add raisins and spices to two layers and leave two layers plain. Bake at 350° for 25 to 30 minutes.
Place bones compactly in kettle. Add the next five ingredients. Cover. Heat to boiling, reduce heat and simmer for 2 hours. Strain. You may add the meat back to the broth, or serve without. Add dried parsley and soup noodles back to the broth, cooking until done.
In a pan, combine sugar, flour and cocoa. Stir in 1 cup milk and butter. Cook and stir until bubbly. Cook 1 minute more. Stir in vanilla. Cool. Combine biscuit mix and 1/3 cup plus 2 tablespoons milk. On floured surface, roll dough to 1/8-inch thickness. Cut 20 (4-inch) circles. Place 1 tablespoon filling in center of each circle. Fold over and press with fork. Fry in oil until brown. Cool. Sprinkle with powdered sugar, if desired.
Bring 3/4 cup of vinegar and water to a boil; add ribs. Cook 10 minutes. Drain and discard water. Cut ribs apart into serving pieces. Put cornstarch in large bowl; add soy sauce and garlic. Mix well. Turn ribs over and over to coat all pieces. Let stand 1/2 hour. Heat oil in a large pot. Add marinated ribs; brown slowly and thoroughly. Remove from skillet. Pour pineapple syrup, remaining 1/4 cup of vinegar and sugar into skillet. Stir and cook 1 minute. Add ribs. Simmer 40 minutes, stirring occasionally. Stir in cornstarch mixture left from marinating ribs, pineapple chunks and green bell pepper. Cook over high heat for 2 minutes, stirring frequently. Serve with hot rice and enjoy!
Mix all the ingredients in the order given. Form dough into little balls (size of walnut). Roll in egg white, then in nuts. Place on greased cookie sheet, then thumbprint them. Bake 15 to 18 minutes at 350°. Cool. Fill with jelly. For holidays, fill with red and green jelly.
Cook lasagna noodles about 10 minutes. Drain. Cook potatoes, drain, add diced cheese and mash with milk and butter. Lay 3 noodles in bottom of a 13 x 9 x 2-inch casserole that has been well greased. Spread half potato mixture over noodles. Add 3 more noodles with remaining potatoes on top. Cover with foil and bake at 350° for 1/2 hour. Saute onions in butter while casserole is baking. Top with onions before serving.
Melt butter. Add oil and heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, oregano, basil, salt and pepper. Simmer 5 to 10 minutes. Cook spaghetti and drain well. Return to pot. Put sauce on top. Toss lightly and top with Parmesan cheese.
Sift together flour, sugar, baking soda and salt. Add all remaining ingredients and beat until well blended. Coat 8 x 4-inch loaf pan with cooking spray. Pour mixture into loaf pan. Bake at 350° for about one hour or until a wooden toothpick inserted in the center of the loaf comes out clean. Yields 12 slices.
Saute seasonings in butter; add crabmeat and season to taste. Add wine and enough bread crumbs to make a thick stuffing. Stuff mushroom caps and top with bread crumbs. Lightly oil mushrooms so that they won't wrinkle during cooking.
Mix potatoes and sugar well. Blend Bisquick and flour in along with cinnamon and baking powder. Cook as regular biscuits.
Beat egg, sugar, vanilla extract and baking powder together until smooth and fluffy.	Beat in flour until smooth and well blended. Stir in walnuts and apples. Turn into a lightly greased 8-inch pie plate and bake 30 minutes at 350°. Pie will puff up as it cooks and then collapses as it cools. Serve warm with a scoop of ice milk.
Bring sugar and syrup to a boil; remove from heat and add peanut butter. When dissolved add corn flakes, mixing well. Drop by spoonfuls on waxed paper.
In 3-quart saucepan, stir together sugar, water and syrup. Cook, stirring constantly, until mixture boils. Cook until mixture reaches 232° on candy thermometer.
In a large mixing bowl, combine 1 cup of flour and sugar. Add mashed banana, shortening and milk. Beat with electric mixer on low speed until blended, then on high for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts. Pour batter into a greased 8 x 4 x 2 1/2-inch loaf pan. Bake in a 350° oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan and cool thoroughly. Makes 1 loaf (16 servings).
Cook dates, sugar, butter and eggs slowly for 10 minutes. Turn off heat. Stir in Rice Krispies and nuts. Form balls. Roll in coconut.
In large skillet with garlic press, press garlic into 2 tablespoons butter. Add mushrooms and cook, stirring occasionally, until tender. With slotted spoon, remove mushrooms to small bowl and set aside. In same skillet, in butter, cook steaks until done and remove to platter. Keep warm.
Spread 1/3 sauce in a ungreased rectangular basking dish (13 x 9 x 2). Sprinkle garlic salt on chicken tenders. Insert chicken into uncooked shells. Stuffing from end of shell to fill if necessary. Place shells on sauce in dish. Pour remaining sauce over shells covering completely. Sprinkle with cheese. Store no longer than 24 hours in refrigerator covered with aluminum foil. In freezer, wrap unbaked with aluminum foil. Freeze no longer than 1 month.
Dissolve lime jello in boiling water and let thicken. Blend remaining ingredients and fold into partially congealed jello. Refrigerate until ready to serve.
Make a paste with brown sugar and Coke; spread over ham. Put in a baking dish, place in a paper bag and bake at 250° for 3 hours.
Dissolve gelatin in cold water and heated broth. Stir until dissolved. Add salt, lemon juice, salad dressing, chopped spinach, green onion, eggs and bacon. Mix well. Pour into mold and refrigerate until ready to serve.
Slice a pound of smoked sausage. Mix remaining ingredients. Cook 1/2 day on low in crock-pot.
Mix well all ingredients except cinnamon and sugar. In two separate greased bread pans, divide half of batter into two pans. Sprinkle with cinnamon and sugar. Pour in rest of batter into both pans and sprinkle again. Bake at 350° for 30-40 mins. Delicious and super simple!
Mix yogurt and jello, stirring until well blended. Use as a dip with fresh fruit of your choice.
Put chicken in lightly greased casserole and put cheese on top. Mix soup and wine and spoon on top. Sprinkle on stuffing mix and drizzle with butter. Bake at 350° for 45 to 55 minutes.
Pour dry pudding in bowl and add all other ingredients. Mix well. Chill at least 2 hours before serving. Sprinkle chopped nuts on top.
Brown hamburger meat; drain. Add 3/4 cup water, taco mix, diced onion, diced pepper, Ro-Tel and chili beans; bring to a boil, then reduce heat and simmer 20 to 30 minutes. Boil egg noodles and drain. Combine meat mixture and noodles in a casserole dish with 3/4 of the bag of cheese. Mix. Cover top with remaining cheese. Bake at 350° for 30 to 45 minutes. Remove from oven and let stand for 5 minutes.
Brown chicken breast in butter or oil until cooked thoroughly in deep skillet. In saucepan, melt the cheese soup (do not add milk or water). Add the tomatoes, chopped green onions and salsa. Place chicken breasts in casserole dish. Pour cheese sauce over chicken and heat in medium oven about 20 minutes until warm. Serve with Spanish rice and enjoy.
Cream butter and sugar. Add rest of ingredients and mix well. Chill dough in icebox for 2 hours. Shape dough into 1-inch balls and place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. While cookies are still warm, roll in powdered sugar. Makes 4 to 5 dozen.
Mix all ingredients except margarine and cornflakes and pour into large casserole (long, narrow type preferable). Butter casserole well. Bake 30 minutes at 300°. Combine crushed cornflakes and melted margarine and spread over casserole. Return to oven and bake about 15 minutes.
*To prepare Simple Syrup, boil 1 cup sugar and 2 cups water for 5 minutes. Cool. Flavor as desired.
Cook hen until tender. Remove from broth and place in a baking dish. Sprinkle with poultry seasoning and bake in oven at 350° for 10 to 15 minutes. Pour 2 cups cold water in broth. Skim 2 cups off the top. Let it cool.
Saute onion and garlic until brown. Saute ground chuck until brown, then drain grease. Add all ingredients to meat. Simmer 45 minutes to 1 hour.
Soak beans overnight. Cook beans with relish and sausage for several hours over low heat, stirring occasionally until beans are tender. Or cook all ingredients in pressure cooker 20 minutes.
Night before, grease bottom of the pan. Line a 9 1/2 x 13-inch dish with pecans. Place frozen rolls on top. Cover with brown sugar and butterscotch pudding. Cut butter into pieces and spread on top. Cover with waxed paper and refrigerate overnight. Remove from refrigerator and let rise until about double in size. Remove waxed paper and bake at 350° for 30 to 35 minutes. Let cool about 2 or 3 minutes. Turn pan over on wire rack. Put waxed paper under. Serve warm.
Cream butter and sugar. Add eggs, one at a time, beating well. Mix soda with buttermilk. Alternate flour and milk mixture; blend well. Add candy, nuts, coconut and raisins; mix well. Pour into greased and floured angel food pan. Bake for 3 hours in a 250° oven. When cake is almost done, heat orange juice and sugar until sugar melts. Poke hole in cake after it is done. Pour mixture over cake; cool in pan.
In 2-quart microwave casserole, combine all ingredients, except stuffing mix and butter. Cover and microwave for 5 minutes; remove from microwave and stir. Cover and microwave for 3 minutes more. Remove from microwave and cover mixture with stuffing mix, which has been tossed with butter. Return to microwave and cook for another minute. Makes about 6 cups.
Soften cheese to room temperature. Combine all ingredients in 1 bowl and blend until smooth. Place 1/3 of mixture on wax paper and roll into log. Sprinkle liberally with chili powder and chill. Do remaining mixture. Can be frozen.
Sprinkle meat cubes with salt and pepper. Saute meat in butter. Push meat aside; add onions and cook slowly until transparent. Push aside. Stir flour into drippings. Add beef broth and bring to boil, stirring constantly. Reduce heat and add mustard. Cover and simmer for 1 hour. Before serving, add mushrooms and sour cream. Heat through. Serve over rice or noodles.
Peel onions; slice in 1/8 to 1/4-inch thickness. Separate rings; keep larger ones to fry, smaller ones for seasoning later on. Keep ones to fry dry. Beat eggs and milk together. Sift flour, salt, sugar and baking powder in a bowl. Add liquid, a little at a time. Have butter melted. Heat fat to 360°. Drop in a few onions, dipped in batter. Turn rings once; dip out on paper towels.
Layer hot tamales and then chili, corn and cheese in a baking dish and bake for 30 minutes.
Mince onion. Grate cucumber. Press through sieve. (I use blender for both of these vegetables.) The liquid is easily drained by pressing through the sieve. Add seasonings. Set aside. Beat cream cheese until fluffy by hand or mixmaster. Work in with cucumber mix. Thin to desired consistency with mayonnaise. Should stand 24 hours before serving. Refrigerate. Keeps well.
Sift the first 4 ingredients. Work in shortening as for biscuits. Add enough milk to moisten. Knead 1 minute and roll out about 1/2-inch thick. Spread with berries. Sprinkle with sugar and dot with butter. Roll up and place in buttered baking dish. Boil 1 cup sugar, water and 2 tablespoons butter. Add vanilla and pour while hot over roll. Bake at 350° for about 45 minutes or until done and syrup has thickened. Serve with milk or ice cream.
Sift together flour and salt; cut in shortening with a pastry blender until pieces are the size of peas. Sprinkle 1 Tbsp. of water over part of the mixture at a time; gently mix with a fork and push to the side of the bowl. Repeat this process until all of the flour mixture has been moistened. Gather up dough with hands and form into a ball. Divide the dough in half. Roll out on floured paper. Makes two 10 inch crusts.
Mix milk, pudding and water together and refrigerate for 5 minutes. Mix in Cool Whip. Layer in bowl-vanilla wafers, bananas, pudding, vanilla wafers, bananas, pudding. Refrigerate.
Prepare rice and cool. Fold Cool Whip and pineapple into rice. Pour into serving bowl. Garnish with cherries. Chill several hours and serve.
Cream butter and sugar. Add whole eggs, one at a time, beating with each egg. Add other ingredients in order listed. Alternate flour and sour cream and turn into greased and floured tube pan. Bake at 325° for about 1 hour or until done.
Cook first six ingredients together. Thicken with flour and milk. Add hard-boiled eggs. May add 1 to 2 cups milk to make more.