HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef and onion until meat is browned. Combine other ingredients, mix well and pour over meat and onion. Simmer for 10 minutes. Use with hot dogs on a bun. May also be used as a Sloppy Joe.
Prepare an 8-inch square pan by greasing and flouring. In a large mixing bowl, beat butter until smooth and creamy. Add sugar and beat until well blended. Add eggs and vanilla; beat well. Combine all dry ingredients and sift together into mixture. Beat until smooth and well blended. Mixture will be very stiff. Add apple, raisins and nuts; beat well. Spread evenly in pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean at 350°. Remove from oven and cool.
Peel cucumber. Cut a few thin slices from cucumber and onion and reserve for garnish. Finely chop remaining cucumber and onion. Slice or chop avocado. Combine cucumber, onion, avocado, oregano, oil and vinegar in a serving bowl. Stir in V-8 juice. Top with reserved cucumber and onion slices. Cover and refrigerate until cold. To serve, place 2 to 3 ice cubes in individual bowls; ladle soup over ice cubes. Serve with lime wedges. Serves 6.
Combine sauerkraut and pineapple. Make 8 slits almost to bone of pork loin. Place 2 tablespoons of mixture in each slit and tie securely. Place meat (fat side up) in roasting pan. Roast at 325° for 2 1/2 hours or to 170° on meat thermometer. Remove meat from pan. Spoon off fat, saving drippings.
Stir well with 1 cup of bread crumbs or cracker meal. Put in buttered casserole. Bake at 400° for 30 minutes, then 375° for 30 minutes.
In a 12-inch skillet, cook bacon and onion until bacon is cooked but not crisp, about 5 minutes. Push bacon and onion to side of skillet. Remove skillet from heat and arrange Brussels sprouts, cut side down, in skillet. Sprinkle with salt and pepper. Add water to skillet. Cover and cook until sprouts are fork-tender, about 8 to 10 minutes. Stir sprouts, onion and bacon together to serve.
Heat olive oil in a dutch oven, add onion, bell peppers, herbs, and salt, Saute over medium heat until the onion is very soft (8 to 10 minutes). Add tomatoes, paste, honey and black pepper. Us a spoon to break up tomatoes into bite sized pieces. Bring to a boil then lower heat and simmer, partially covered for 20 to 30 minutes. Add garlic and cook about 10 minutes more, at this point the sauce can sit for up to several hours or be refrigerated for up to a week. Heat gently before serving, add parsley @ last minute.
Prepare jello according to package directions. When jello is semi-set, squeeze and drain pineapple. Reserve juice. Mix pineapple in jello and put in refrigerator to set. Melt margarine over medium heat in saute pan. Whisk in flour until crumbly mixture. Add 1/2 cup pineapple juice; whisk into a "gravy." When this reaches a gravy consistency, let cool completely, then fold in Cool Whip and "frost" jello. Sprinkle cheese over top of jello and serve.
Arrange a generous layer of Wheat Thins on a large, microwave-safe plate. Sprinkle with cheese. Microwave at High power for 45 seconds to 1 minute, or until cheese melts. Try adding some of your favorite toppings, like sliced olives and chopped tomato.
Marinate the onions in all the seasonings in your refrigerator at least an hour. Toss this mixture with the oranges and cucumber; serve on lettuce.
Cook green beans until done and drain. Cook the almonds in the butter over low heat until golden brown, stirring occasionally. Remove from heat and add salt and lemon juice. Stir in well. Pour over hot green beans and serve.
Boil raw crab halves with a chopped onion in a quart of water for 10 minutes. Add tomatoes, catsup, okra, file, a dash of salt, pepper and seasoned salt. Boil until okra is done. Add shrimp; boil until shrimp is red.
In a large bowl, combine 2 cups flour, sugar, salt and yeast. Gradually add warm water and beat with wooden spoon or mixer until completely moistened. Add oil and 3/4 cup flour, beating at high speed. Add only enough additional flour to make a soft dough. Turn out onto floured surface and knead 10 minutes. Place in a greased bowl until doubled in bulk (about 1 hour). Punch down, cover and let stand 30 minutes. Roll into a 16-inch log. Cut into 16 equal pieces. Roll each piece into a small ball, then flatten with rolling pin into a 6 1/2-inch circle. Place each circle on a 7-inch square of foil and let stand 1 hour at room temperature.
Brown beef and drain. Add spaghetti sauce mix, tomato paste and water; simmer 5 minutes. Put half of meat mixture in crust. Sprinkle with Parmesan cheese and one cup of Mozzarella. Add remaining meat and sprinkle with more Parmesan. Bake 15 to 20 minutes at 400°. Top with remaining Mozzarella and bake until cheese melts.
Mix ingredients and roll into small round balls. Bake on cookie sheet at 350° for 20 to 25 minutes.
Bring to a boil for 3 minutes pineapple (undrained) and sugar; remove from heat. Add Jell-O and stir until dissolved. Add cream cheese; stir until melted and completely combined. Refrigerate until cooled. Fold in apples, celery, chopped nuts and whipped topping. Pour into a 9-inch dish or lightly greased mold. Serve on a lettuce leaf.
Heat oven to 350°. Grease and flour tube pan (10 x 4 inches), 12-cup Bundt pan, or 2 quart aluminum mold. Prepare 1 package lemon cake mix as directed except use 2 tablespoons less water. If desired, add nuts. Pour into pan. Bake 45-55 minutes or until wooden toothpick inserted in cake comes out clean. Cool 10 minutes and remove from pan. Dust with confectioners sugar and glaze (below) or serve with ice cream and fresh or frozen fruit.
Heat oven to 375°. In large roasting pan, fry bacon until crisp. Drain fat. Set bacon aside. In same pan cook and stir ground beef, onion and celery. Dissolve bouillon cubes in hot water. Stir in bouillon and remaining ingredients into meat mixture. Cover. Bake 1 hour and 15 minutes. Crumble bacon and sprinkle over beans.
Peel potatoes and slice thin. Fry bacon and drain on paper towel. Saute onion in the bacon grease until golden brown. Blend in the flour, sugar, salt, celery seed, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat.
Cook bacon in a large skillet, until crisp. Drain on paper towel. Crumble and set aside; reserve drippings. Saute squash and onions in drippings, 8 to 10 minutes. Combine egg and sour cream; add to squash mixture. Stir in half of the bacon; spoon in half of the squash mixture into a greased shallow 2-quart casserole dish. Sprinkle Swiss cheese over top. Spoon remaining squash mixture over cheese. Sprinkle Cheddar cheese over surface. Top with bacon. Bake at 350° for 20 minutes or until bubbly. Makes 6 servings.
Combine pineapple and jello. Stir over low heat. Remove from heat. Add sugar, baby food and cheese. Mix well. Chill until thickened. Fold in Cool Whip topping.
Heat oven to 350°. Mix all ingredients. Knead smooth. Roll out dough 1/4-inch thick. Cut with floured cutter. Place on greased cookie sheet and bake for 10 to 12 minutes. Remove from cookie sheet and decorate. Enjoy them.
Mix Raisin Bran, sugar, flour, soda and salt in a large mixing bowl. Add eggs, oil and buttermilk. Mix well. Store in covered container in refrigerator. Bake as you need them. Bake at 400° for 15 to 20 minutes. Will keep up to 6 weeks in refrigerator.
Parboil largest cabbage leaves for 5 minutes in salted water. Drain. Mix sausage and hamburger with sage, onion and rice. Put about 2 tablespoons of mixture in each cabbage leaf and roll up securely with toothpick.
Mix and serve in any quantities using this proportion. For ice ring use any flavor or ice cubes.
Mix well; put in pan. Bake at 250° until light brown (let cool).
Heat oil in skillet over medium high heat. Cook chicken and bell pepper for 5 minutes or until chicken is lightly browned. Add sauce and water, bring to a boil. Reduce heat to low; cover. Cook 5 minutes or until chicken is no longer pink. Stir in cooked rice.
Put all ingredients in a 9 x 13-inch loaf pan. Bake at 350° for about 20 to 25 minutes.
Slice cream cheese about 1/2-inch thick. Place in bottom of square baking pan, covering the entire bottom of pan. Top with chili. Top with Velveeta cheese, sliced about 1/2-inch thick, covering chili completely. Bake in a 350° oven for about 20 minutes or until cheese browns and bubbles, or microwave until cheese melts. Serve as is or stir before serving.
Cook all 5 diced vegetables together until they are done, but still firm. Pour tomato juice over cooked vegetables until covered. Place leftover beef in simmering mixture; continue simmering 15 minutes.
Preheat oven to 350°. Grease 9 x 13-inch pan; combine pudding and cake mix together. Pour into pan; cover with nuts and chips. Bake for 35 to 40 minutes.
Mix together well and pour into greased 9 x 13-inch pan. Cover and refrigerate overnight. Bake, uncovered, at 350° for 50 to 60 minutes.
Mix the Jell-O, sugar and boiling water. Chill until thick or overnight. Spread 1/2 cup graham cracker crumbs in bottom of 9 x 13-inch cake pan. Beat Jell-O with mixer. Beat chilled milk to fluffy stiffness and add whipped Jell-O. Pour mix over cracker crumbs and sprinkle remaining crumbs (1/2 cup) on top. Keep in refrigerator.
Soften yeast in warm water. Add oil, sugar, eggs, 4 cups flour and salt. Stir and then beat until smooth. Stir in remaining flour. This will be a soft dough. Cover and store in refrigerator overnight or until needed. When ready to use, punch down dough and pinch off; shape into rolls and let rise until doubled in size. Bake at 400° for 15 to 20 minutes.
Melt margarine in 3-quart saucepan on low heat. Add marshmallows. Stir until marshmallows are melted and mixture is smooth. Remove from heat. Immediately add cereal; mix lightly until well-coated. Press into a greased 13 x 9-inch baking pan. Let cool; cut into squares.
Drain sauerkraut but do not rinse. Mix with chopped vegetables. Prepare dressing and combine with vegetables. Chill several hours. Good with lasagna.
Mix and roll into balls. Dip fork in sugar and mash balls crisscross. Bake at 350° for 10 to 12 minutes.
Mix Miracle Whip, egg yolks, flour, sugar and pepper in a large bowl until smooth. Stir in corn, cheese and onion. Beat egg whites until stiff peaks form. Fold into corn mixture. Pour into 4-cup souffle dish or 9-inch square baking dish and bake at 350° for 40 to 50 minutes or until knife inserted in center comes out clean.
Mix eggs, oil, sugar, and vanilla, beating to blend. Sift dry ingredients together. Add to first mixture, alternately with zucchini. Add nuts and raisins. Spoon into a slightly greased and floured loaf pan. Bake at 350 degrees for one hour.
In a medium saucepan, melt butter or margarine. Add onion. Saute until soft, 2 to 3 minutes. Stir in flour; cook over low heat for one minute. Gradually add milk; stir constantly. Cook over medium heat until slightly thick and begins to boil. Add 1 cup cheese, salt, mustard and pepper. Remove from heat; stir until cheese is melted. Arrange half of potatoes in 13 x 9-inch greased baking dish. Pour half sauce over potatoes. Arrange remaining potatoes in pan; pour on remaining sauce. Cover with foil. Bake for 1 hour or until potatoes are fork-tender. Uncover; sprinkle with remaining cheese and sprinkle paprika. Return to oven until cheese is melted.
Cook squash; drain well. Saute onion in 1 tablespoon margarine. Combine squash, onion, sour cream and soup. Combine stuffing mix and melted margarine. Stir well. Add 3/4 stuffing mixture to squash, folding gently. Spoon into a greased 2-quart casserole. Sprinkle remaining stuffing on top. Bake at 350° for 20 minutes until bubbly. Serves 8.
Parboil eggplant until soft enough to mash. Add drained, chopped onion and remainder of ingredients. Beat well together. Drop in patties into skillet with hot Crisco and cook until done. Place on towel to drain. Makes 15 to 20 patties.
Mix eggs and 1/4 cup sugar. Stir in milk, rum, vanilla and salt. Chill. Whip cream and 1/4 cup sugar. Add to egg mixture. Fold in together until mixed. Serve immediately.
Drain pineapple. Reserve juice. Combine 1 cup pineapple juice and Jell-O in saucepan; stir. Cook over medium heat approximately 3 minutes, stirring. Remove from heat and place in refrigerator to cool. Drain Mandarin oranges. Mix cream cheese and Ricotta cheese until smooth. Add Equal; mix well. Add cooled Jell-O mixture; blend until smooth. Add well-drained pineapple and oranges. Blend until smooth. Add Cool Whip; blend until smooth. Spoon into crusts. Chill overnight or at least 6 hours.
Put first 2 ingredients in large bowl. Bring next 7 ingredients to a boil in small saucepan. Boil 5 minutes, stirring occasionally. Remove from heat. Add baking soda. Stir quickly. Pour syrup over popcorn mixture. Stir until popcorn is coated. Place popcorn onto large flat pans. Bake at 250° for 1 hour, stirring several times. Mixture will be sticky. Stir occasionally while mixture cools. Break up popcorn if stuck together. Store in large airtight containers.
Combine wine, meat extract and lemon juice. Simmer until liquid is reduced to 1/2 of amount. Add parsley and butter. Melt over low heat. (Very important.)
Cream butter and sugar in mixing bowl. Mix eggs in separate bowl, then add in butter and milk. Mix in flour. Bake at 325° for 1 hour to 1 hour and 15 minutes.
Prepare cake mix as directed on package, pouring batter into a greased 13 x 9-inch pan; set aside. Pour water and milk into a mixing bowl; add pudding mix, sugar and cinnamon. Slowly beat with hand beater until well blended, 1 to 2 minutes. Pour over cake batter. Bake in 350° oven for 1 hour or until cake springs back when lightly touched. Cut into squares or spoon into serving dishes. Makes 12 servings.
Pour 3/4 ounce of Chambord liqueur in fluted glass. Garnish with lemon twist. Fill with cold champagne.
Heat molasses and water almost to boiling. Set off heat and add butter. Combine sugar, flour, salt, soda and ginger. Stir into warm molasses and butter mixture. Chill. Roll on floured board 1/4 inch thick. Cut into desired shapes. Sprinkle with sugar and bake at 350° about 8 minutes. Do not overbake.
Combine ground beef and onion in skillet. Brown well, drain. Add tomato soup, water, salt, chili powder, pinto beans and black pepper. Mix well and let simmer 15 minutes. Top with corn bread topping. Bake at 350° for 20 minutes.
Chop apples. Do not peel. Yellow and red Delicious make colorful salad. Chop celery. Combine apples, celery, raisins and nuts. Sprinkle with 1/4 cup sugar. Toss with salad dressing or mayonnaise. Chill.
Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°). Combine hot water, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour; beat well and add the softened yeast. Mix and add enough of the remaining flour to make a moderately stiff dough. Knead dough until smooth and satiny (about 8 to 10 minutes). Shape into ball; place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double (about 1 1/2 hours).
Trim off all visible fat from meat. Cut lengthwise with the grain into long thin strips, no more than 1/4-inch thick. Combine soy sauce and seasonings. Pour over meat strips and toss until well coated. Place wire rack on baking sheet (cake coolers). Arrange strips on rack to touch, but not overlapping. Bake in very slow oven, 150° to 175°, overnight for 10 to 12 hours. Store finished jerky at room temperature in airtight containers.
Mix all ingredients, except chocolate chips, thoroughly. Mixture will be thick. Spray cookie sheets with Pam or other vegetable spray. Drop heaping 1/2 teaspoonfuls of mixture on cookie sheet. Place 2 chocolate chips, side by side, like eyes. Press into cookie dough lightly. Bake at 375° for about 10 minutes; check. Take out before brown. Do not let bottom of cookie get brown or they will be too hard. Cool on wire, then store. Makes about 60 cookies.
Let first 3 ingredients stand 10 minutes. Add egg yolks. Mix together. Add butter, salt and flour gradually. Knead for 10 minutes and let rise for 1 hour. Roll out dough paper thin and cut into triangles, fill and roll up like a small crescent.
Mix all together until crumbly. Press into pie pan and bake at 350° for 15 minutes.
Dissolve Jell-O in water. Add peaches, pineapple and oranges. Let above jell and add sliced bananas and Cool Whip on top.
Boil spaghetti and add other ingredients with Salad Supreme to taste (at least 1/2 bottle). Mix well and serve chilled.
Combine cake mix, sugar, oil, sour cream and eggs in mixer bowl; mix well. Combine brown sugar, raisins, cinnamon and pecans in bowl; mix well. Add to egg mixture; mix well. Pour into greased and floured 10 x 15-inch cake pan. Bake at 300° for 35 to 40 minutes or until cake tests done. Combine confectioners sugar, milk and vanilla in small bowl; mix well. Drizzle over hot cake. Yield: 24 servings.
Saute chopped onions, bell peppers and jalapenos until about half done. Add the spices and saute for 20 minutes more. Add all other ingredients and simmer for 10 more minutes. Since all jalapenos are not created equal, taste the salsa for hotness. At this point, adjustments can be made to suit the palate of the cook.
Partially fry pork chops in butter. Season with Lawry's. Layer baking pan with pork chops. In frying pan with the seasoned butter, add 2 or 3 cans of cream of mushroom soup. Use 1/2 can of water to each can of soup; add to soup. Bring to a complete boil; stir often. Pour over pork chops. Bake at 375° for approximately 2 hours. Frequently turn chops.
Beat the cream cheese, cottage cheese, sour cream and chopped green onions. Use mixer and beat until smooth. Brown ground beef; add 3 cans tomato sauce and set aside. Boil 8 ounces thin spaghetti, firm; drain. Grease 9 x 13 x 2-inch pan. Layer spaghetti, cheese mixture and spaghetti. Pour meat mixture over all. Sprinkle Parmesan over all. Refrigerate overnight or at least 8 hours. Bake at 350° for 45 minutes.
Cook green beans about 10 minutes until just tender. Saute onion and garlic in a little oil until soft. Add beans, squash (cut up), tomatoes (cut up), sauce and seasonings. Simmer about 20 minutes. Adjust seasonings to taste. This freezes well, too.
Mix all ingredients together. Spread over loaf bread for sandwiches. Cut diagonally or make finger sandwiches.
Mix in order given to drop on greased cookie sheet. Bake at 350° for 8 to 10 minutes to a light brown for chewy cookies, medium brown for crunchy cookies.
Mix all ingredients. Shape in loaf. Cover and cook on low 8 to 10 hours or on high 3 1/2 to 5 hours.
Saute beef, onion and garlic in butter until well browned. Stir in soup and water. Cook over low heat 45 minutes or until tender, stirring frequently. Add sour cream and heat being careful not to let sour cream separate. Cook noodles. Drain. Serve beef over hot noodles. Serves 4.
Brown chicken breast halves in butter or margarine in large skillet. Sprinkle with salt, pepper and paprika. Put in large casserole dish. Add mushrooms to skillet. Stir. Add flour over mushrooms. Add white wine or cooking sherry and consomme. Stir until sauce thickens. Arrange the artichoke halves around chicken. Pour mushrooms and sauce over. Cover and bake at 350° for 1 hour. Serves 8.
Line bottom of an 8-inch square baking dish with wax paper; set aside. Combine first 6 ingredients in a 2-quart casserole, stirring gently. Add margarine, uncovered, at High 2 to 3 minutes or until thoroughly heated. Stir until smooth. Stir in pecans and pour into prepared dish. Refrigerate until firm.
Beat eggs well; add sugar, milk and vanilla. Pour into pie shell. Bake at 350° for 40 to 45 minutes.
Brown ground beef and drain fat. Mix in sauce. In a round 2-quart casserole dish, put a layer of meat/sauce mixture followed by a layer of noodles and sprinkle with cheese. Repeat layering scheme. Bake at 350° until golden brown on top.
Heat oven to 350°. Grease 1 1/2-quart casserole. Heat water, milk and margarine to boiling. Remove from heat. Stir in mashed potatoes, just until moistened. Let stand 30 seconds or until liquid is absorbed. Whip potatoes with fork until desired consistency. Stir in sauerkraut. Place half of the potato mixture in casserole. Layer with corned beef and cheese. Top with remaining potato mixture. Sprinkle with paprika or caraway seed, if desired. Bake about 30 minutes or until hot and cheese is melted. Yields 8 servings.
In large bowl, combine pineapple, oranges and coconut. Mix well (with mixer or by hand). Add sour cream and marshmallows. Mix well, chill and serve.
In a large kettle, fry bacon until crisp; add onion and saute until golden. Stir in sugar and cook until lightly brown. Add cabbage and apples. Mix well. Cover and cook approximately 30 minutes. Add caraway seed, wine and water. Cover and cook another 20 minutes. Season with salt and vinegar. Serves 8 people.
Saute the tortillas on each side just enough to soften. Drain on paper towels. Grate cheese and mix the two cheeses together. Combine the 2 cans of enchilada sauce, chopped tomatoes, sugar and salt. Heat and stir on low heat. Fry meat. Put in a chopped onion (not green onions) and cook until onion is soft. Transfer to bowl. Mix in chopped olives. Dip the softened tortillas in sauce. Put 1 heaping tablespoonful of meat mixture in center of each. Sprinkle on grated cheese, then roll up, end side down, close together so they will not unroll. Put in a rectangular pan. You will need more than 1 pan. Cover with remaining sauce. Sprinkle with quite a lot of cheese, then sprinkle with chopped green onions and whole pitted olives for color. Cover pan with foil. Bake at 350° until hot and bubbly.
Preheat oven to 450°. Combine flour, 2/3 cups sugar, eggs, milk, butter, baking powder and salt. Mix thoroughly. Fold in berries. Pour batter into muffin cups. Stir remaining sugar and cinnamon together and sprinkle over top. Place in oven and reduce heat to 400°. Bake for about 35 minutes.
Beat egg whites until dry and very stiff. Add vanilla. Gently fold in chocolate chips and nuts. Drop by spoonful on foil-covered cookie sheet. Heat oven to 350° and turn off heat. Put cookies in oven and leave overnight or for at least 6 hours.
Place blade attachment in food processor bowl. Add flour and margarine pieces. Pulse processor on and off several times to cut margarine into flour. Mixture should resemble coarse crumbs. With food processor running, pour cold buttermilk through chute into bowl. Continue processing for a few seconds until well combined and dough pulls away from sides of bowl to form a ball. Place dough on floured surface. Knead 5 or 6 times and roll to 3/4-inch thickness. Cut with floured cutter and place on lightly greased baking sheet. (I use nonstick spray.) Place in preheated oven. Bake at 450° for 10 minutes. Makes one dozen. Super easy, but delicious!
Mix all ingredients together and pour in 2 or more buttered casserole dishes. Top with 2 cups crushed corn flakes. Drizzle with 1/2 cup melted margarine. Bake 1 hour at 350°.
Using a large kettle or crock-pot, combine the corned beef, garlic, onion and bay leaves and cover with water. Simmer just bubbling for 3 1/2 to 4 hours, until tender but not separating. Remove beef from the pot (keep the water boiling to cook vegetables or you may want to accompany the meat); pat it dry with a towel. Place the brisket in a shallow baking pan fat side down.
Pound steak until tender. Soak in vinegar, water and salt for 1 hour, to draw blood and wild taste out of meat. Remove from liquid and dry. Spread chopped onion over meat and let stand for 30 minutes to absorb the flavor. Remove onion from the meat, dip the meat into flour, black pepper and garlic salt. Fry in shortening until done with leftover onion on medium heat.
Clean the lettuce. Put back 4 large leaves and shred the rest of it. Toss lettuce, chicken, noodles, bean sprouts and onion. Refrigerate.
Lay the graham crackers in a 17 x 12-inch pan. Melt the margarine in a 2-quart pan. Add brown sugar and corn syrup. Bring to a boil. Add vanilla and nuts. Pour this mixture over the graham crackers. Bake for 10 minutes at 375° (watch carefully as it scorches easily). Let cool. Cut carefully with a spatula.
Fry onion and hamburger in Dutch oven. Season with salt and pepper to taste. Add all other ingredients. Add brown sugar last. Simmer 15 to 20 minutes.