HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and 1/2 cup onion. Drain off fat. Stir in taco seasoning, water and tomato sauce. Bring to a boil and simmer 1 minute. Spread into greased 9 x 13-inch baking dish. Top mixture with green chillies, beans and potatoes.
Mix butter, flour and 1/2 cup pecans and spread in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Mix 1 cup Cool Whip, powdered sugar and cream cheese. Spread over first layer. Use pudding mix whipped in cold milk. After it sets, spread this over second layer. Cover with Cool Whip and sprinkle with chopped nuts. Serves 12 or more.
Cut beef into bite size strips. Mix together sour cream, flour and tomato paste. Stir in water, bouillon and pepper; set aside. Cook fettucine according to package directions. Omit salt and oil; drain well. Meanwhile, spray cold large skillet with nonstick spray. Preheat skillet over medium heat. Add beef to hot skillet. Stir-fry 2 to 3 minutes. Remove beef from skillet. Add mushrooms, onions and garlic. Stir-fry 3 to 4 minutes. Add sour cream mixture to skillet. Cook and stir over medium heat until thick and bubbly. Return beef; cook for 2 more minutes. Serve mixture over fettucine. Garnish, if desired.
Brown hamburger in skillet, stirring until crumbly. Drain well and set aside. Saute onion until soft. Combine all ingredients in skillet. Simmer, covered, for 2 hours. Remove garlic before serving.
Combine sugars and shortening until creamy and fluffy. Beat in eggs. Stir in sour cream, blending well. Sift flour with dry ingredients. Add to the batter with lemon extract or vanilla. Add enough flour so dough can be easily rolled out. Roll out on floured board to 1/4-inch thick. Cut with a large cookie cutter. Sprinkle with sugar. Place a raisin or pecan half in the center of each cookie. Place on lightly greased cookie sheets and bake at 350° until lightly browned (about 10 minutes).
Mix all ingredients together and beat well. Drop mixture by heaping tablespoonful on well-greased hot griddle or pan and spread thinly. Fry both sides until a golden brown. Add more shortening as needed.
Bake, cool and crumble Jiffy Mix, add tomatoes, pepper, onion and relish. Set aside. Mix pickle relish juice and the salad dressing. Pour dressing over the other ingredients. Do not mix.
Warm a baking sheet with sides in oven. Combine butter and sugar in a medium size saucepan. Cook over high heat, stirring constantly with a wooden spoon, until mixture reaches the soft crack stage (280° on candy thermometer). Reduce heat to medium-high and continue stirring constantly. When mixture reaches the hard crack stage (300° on candy thermometer), pour mixture onto baking sheet and spread as thin as possible with a rubber spatula. (Mixture will not cover entire baking sheet.) Immediately sprinkle with chocolate chips and let set 5 minutes. Spread chocolate until smooth. Sprinkle with nuts and gently press into warm chocolate. Cool uncovered in refrigerator. When chocolate hardens, break into bite size pieces. Makes 1 1/2 pounds.
Add ingredients in order. Mix as you add each ingredient. Pour into 13 x 9-inch pan. Spread evenly. Bake at 350° for 40 to 45 minutes.
Combine all ingredients and mix well. Pour into a 9 x 9-inch pan. Bake at 475° for 20 to 25 minutes.
Mix well the first 6 ingredients and spread on a flat dish. Pour 1/2 to 2/3 jar of cocktail sauce over the cream cheese mixture. Sprinkle crab meat on top of sauce and sprinkle chopped parsley on top. Serve on Ritz crackers.
Cream shortening and sugar together. Add eggs, one at a time, beat after each addition. Stir in pineapple. Sift flour, soda and salt together. Add to creamed mixture. Stir in vanilla. Add nuts. Drop on cookie sheet. Bake at 400° for 10 minutes. Frost, if desired.
Grease 10 x 13-inch pan. Crush crackers; mix with nuts and baking powder. Beat egg whites with white sugar and vanilla. Fold cracker mixture into egg whites. Bake at 300° for 40 minutes; cool completely. Mix Cool Whip and softened cream cheese, powdered sugar and drained pineapple. Spread on cake. Refrigerate overnight.
Mix all ingredients except pecans. Pour into baking dish; top with pecans. Bake 30 minutes at 350°. Delicious served hot or cold. Serve with crackers.
Drain fruit and combine 2 cups juice with pudding. Add water if necessary to make 2 cups. Cook and stir until it comes to a boil. Let cool; fold into fruit and refrigerate.
Mix beef, salt, pepper, mashed potatoes, milk and egg. Shape into patties. Brown on both sides.
Remove seeds from chilies and chop. Then in large skillet, heat amount of oil. Add chilies and garlic and saute. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to the chilies and garlic. Simmer, uncovered, for 30 minutes or until thick. Set aside. Combine the chicken with the sour cream, grated cheese and other teaspoon of salt. Heat 1/3 cup oil, dip tortillas in oil until they become limp. Drain well on paper towels. Preheat the oven to 250°. Fill the tortillas with chicken mixture. Roll them up and arrange side by side, seam down in 9 x 13-inch baking dish. Pour chili sauce over enchiladas and bake about 20 minutes, or until heated through.
Heat the oil in a pan and, over moderate heat, fry the onion for 2 minutes, or until turns golden. Add the rice and stir well. Add the turmeric and salt and continue to fry the rice lightly for 2 minutes. Add water, cloves and bay leaves; stir. Bring to a boil and immediately turn the heat to low. Cover the pan and cook for 15 minutes. Stir once toward the end of that time.
Mix Cool Whip and cottage cheese. Add jello. Mix well. Add drained fruit cocktail and nuts. Mix. Keep refrigerated.
Beat egg whites with salt until foamy. Combine gelatin with sugar. Add gradually to the egg whites, beating to stiff peaks. Make sure sugar is well dissolved by rubbing a bit of the mixture between your fingers. It should not feel grainy. Blend in vinegar, then fold in chocolate. Drop by teaspoons onto ungreased brown paper-lined or nonstick pans. Bake 25 minutes in a preheated 250° oven. Then turn off oven, but do not remove cookies for another 20 minutes. The kisses are light and fragile, remove carefully with spatula. Ideal for those on low-cholesterol diet.
Prepare and clean vegetables. Place in quart Ziploc freezer bag. Add water to each bag, set in microwave opened. Heat 3 minutes on High. Take out, place on towel to cool. Zip closed and place in refrigerator to cool before freezing.
Cook ground beef and chopped onion in a skillet; drain excess grease. Cut corn tortillas in half and layer in bottom of a 9 x 13-inch pan. Spoon half of the ground beef and onion onto tortillas, then pour 2 cans of Ranch Style beans on top of meat. Put sliced cheese on top of beans, then layer more corn tortillas, then the rest of the meat and onion.
Layer above ingredients in order of listing in a 9 x 13-inch pan. Drizzle Eagle Brand milk over the layers. Bake at 325° for 35 to 40 minutes.
Melt the butter in a 7 x 11-inch baking dish. Place the broccoli evenly over bottom of dish. Sprinkle half the Cheddar and Parmesan cheeses over the broccoli. Top with chicken breasts.
*(The jumbo is best for large patties, but not good for tiny ones. The backfin is good for both.)
In large skillet, crumble meat; cook until almost done. Drain. Add onion; cook until onion is tender. Add water, tomato paste, sauce mix and salt; stir until blended. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes. Cook pasta according to package directions; drain. Stir pasta into sauce; spoon into 2-quart casserole. Sprinkle generously with Parmesan cheese; broil 5 to 10 minutes until cheese is lightly browned. Makes 6 servings (1 cup each).
Combine all ingredients in saucepan. Bring to full rolling boil, stirring constantly. Remove from heat. Cover and let stand 15 minutes. Serve hot or cold.
Combine all ingredients for marinade. Add flank steak and marinate overnight. Barbecue each side of flank steak 5 to 7 minutes over hot coals (or until cooked to your liking). Happy eating!
Take several large onions and remove outer shell (the thin skin). Remove center about 1/2 way down, place in foil. Fill center to overflowing with barbecue sauce; seal with foil. Cook on grill about 1 hour.
Place sliced apples in bottom of baking dish. Mix in sugar and cinnamon. Pour on the apple juice. Dot the butter here and there.
Stir taco mix into butter. Combine all other ingredients in a 13 x 9 x 2-inch pan; drizzle taco mixture over it and stir well. Bake 30 minutes at 275°, stirring occasionally. Cool and store in an airtight container. Makes 7 cups.
Cook lasagne and drain. Cook onion and green pepper in margarine until tender. Stir in soup, mushrooms, pimento, milk and basil. Lay 1/2 noodles in a 9 x 13-inch pan; top with 1/2 each of the soup mixture, cottage cheese, chicken, Parmesan and American cheeses. Repeat layers except the American and Parmesan cheeses. Bake 45 minutes at 350°. Top with remaining cheese and bake a few minutes more until cheese is melted. Let sit 10 minutes.
Mix first 5 ingredients in mixing bowl or blender. Pour into 1/2 gallon ice cream freezer and add enough homogenized milk to fill to within 3-inches of the top. Freeze in one part ice cream salt and six parts crushed ice. For firmer ice cream, remove dasher and repack in salt and ice, wrapping freezer with heavy cloth, such as canvas. Let stand 1 1/2 hours.
Combine broccoli, pecans, raisins, bacon and onion in bowl. Mix mayonnaise, sugar and vinegar in small bowl. Pour over broccoli mixture and mix well.	Chill well and serve. Yields about 6 servings.
Prepare pudding according to directions on box. After it has slightly set, add pineapple, about half of bag of marshmallows and container of whipped topping. Mix all ingredients together thoroughly. Refrigerate until ready to serve.
Let bacon, onion and bell pepper cook for a little while. Stir and mix in potatoes. Put all in a big pot and put on top; let cook on low until all is tender. Serve topped with cheese.
Preheat oven to 450°. Put veggies and all ingredients in a plastic bag. Shake all together. Put vegetables in shallow baking pan. Bake 20 minutes, stirring once.
Stir milk and egg yolks together. Then add lemon juice to mixture. Pour into pie shell.
Place washed and speared cucumbers in quart canning jars. Add 2 to 3 heads of dill in each quart jar; place 2 to 3 cloves in bottom of each jar. Add a pinch of alum and a strip or ring of red pepper to each jar. Bring vinegar, canning salt and water to a boil. Make sure that all the salt dissolves. Pour liquid over cukes in each jar up to 1 inch from the top. Wipe rims. Seal jars; place in a boiling water bath to cover tops by 1 inch. Continue to boil for 10 minutes. Take out quickly; place jars upside down for 5 minutes. Stand jars upright; let cool.
Grease a 2-quart dish. Put in 4 chicken breasts. Sprinkle stuffing mix over chicken. Drizzle soft butter over stuffing. Pour orange juice over all. Cover tightly and bake in oven at 350° about 1 hour. Serve with wild rice.
Drain beets and pineapple, reserving juices. Put beets and pineapple in separate bowls; set aside. Combine butter, sugar, flour and salt in a saucepan. Gradually stir vinegar and reserved juices into saucepan mixture. Cook, stirring constantly, until mixture thickens. Add raisins and pineapple. Pour over beets. You may let stand for several hours for flavors to blend. You can serve cold or heat before serving.
Mix all ingredients together. Pour into long pan. Bake at 450° for 1 hour.
Brown sausage, stirring to crumble. Drain and set aside. Combine potatoes, onion, water and salt in a large Dutch oven. Cover and bring to a boil. Reduce heat and simmer for about 25 minutes. Slightly mash potatoes while cooking. Add sausage, parsley and milk. Heat well.
Dissolve gelatine in 1/4 cup apple juice. Heat 3/4 cup apple juice, 1 teaspoon lemon juice and pinch of salt. Add to gelatine mixture. Chill in refrigerator until consistency of egg white. Add apples, celery and pecans; chill until firm.
Melt butter in a large skillet. Add coconut and chopped pecans; cook until golden brown, stirring frequently. Set the mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping.
Spread pizza pan very thin with 1/2 of sugar cookie batter. Bake until lightly brown; cool 5 to 10 minutes. Combine cream cheese, sugar and vanilla. Spread over crust. Arrange fruit on top of cheese layer and glaze with marmalade or jam to keep it from turning brown.
Combine sugar, margarine, syrup, salt and molasses in pan. Bring to boil and boil for 5 minutes. Remove from heat and add soda. Stir well.
Brown hamburger with onion. Add corned beef (crushed). Add chili powder and brown sugar. Simmer at least 1 hour. (This freezes great!) Serves 10 to 12.
Mix first 6 ingredients well. Shape into balls and brown in large skillet. Remove meatballs. Pour off fat. Heat chili sauce and jelly. Add meatballs. Simmer for 30 minutes.
Melt oleo. Add flour and nuts. Spread in a 9 x 12-inch pan. Bake at 350° for 20 minutes. Let crust get completely cold (not cool).
Saute onion in 4 tablespoons butter until soft. Add flour and water. Blend until mixture thickens and comes to a boil. Blend in Cheez Whiz; mix well. Combine sauce and broccoli; add eggs. Mix gently until blended. Turn into well-greased 2-quart casserole dish. Top with cracker crumbs; dot with remaining butter. Bake, uncovered, at 325° for 30 minutes.
Brown sausage. Saute onion and celery. Cook rice according to package instructions. When rice is done, put all ingredients together and mix well. Bake at 350° for 30 minutes.
Melt butter in skillet. Saute onions. Remove from heat. Stir in flour and spices. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture. Blend in milk until smooth. Add mushrooms and cook over medium heat, stirring constantly, until sauce thickens.
Prepare pie shell; set aside. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; blend in butter and vanilla. Pour into pastry shell; carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Garnish with whipped topping and chocolate curls if desired. Makes 8 servings.
Place marshmallows, jello and sugar in a bowl. Pour hot water over mixture and mix together to allow melting. Allow to cool. Add softened cream cheese, pineapple and nuts and mix. Add Cool Whip, then mix and chill.
Pour the lime and water mixture over the cucumbers and leave 24 hours. Wash in cold water. Leave for 3 more hours. Combine the vinegar, salt, sugar and pickling spice. Pour over cucumbers and cook 30 minutes, then can.
Wash potatoes. Boil whole until done (done when potato skin begins to peel). Drain. Peel after cooking. Dice onion, potatoes, pickles and eggs. Add olives. Mix in pickle juice, mayonnaise and mustard. Salt and pepper to taste. Allow to set approximately 1/2 hour before serving.
Spray 9 x 13-inch pan with Pam. Mix cream of mushroom soup, sour cream, cheese and onion together and pour over potatoes. Top with 1 1/2 cups crushed cornflakes mixed with one stick melted butter or margarine. Bake at 350° for 1 hour and 15 minutes.
On a large platter, arrange lettuce. Place pear slices. Sprinkle with cheese, walnuts and raspberries. Cover and refrigerate.
Mix rice, soups and milk. Pour into 9 x 13 pan. Place chicken on top. Sprinkle onions soup mix over all. Cover with foil and bake at 350° for 1 1/2 hours or until rice is done.
Mix all ingredients together. Pour in greased muffin pan. Bake in a 375° oven for approximately 20 minutes.
Cream butter, oil and sugars; beat well. Add eggs and vanilla. Add flour along with baking soda, cream of tartar and salt. Mix well.
Melt butter, sugar and salt in hot water. Add beaten egg. Melt yeast in warm water and add flour, 1 cup at a time, until a stiff dough is achieved. Dump onto floured pastry cloth or board. Knead until elastic. Put in bowl with little oil, turn to coat. Cover, let rise until doubled in size. Knead to get air out. Make out into rolls. Place on greased pans, brush with melted butter. Let rise until doubled in size. Bake at 450° until golden brown.
Mix oil and eggs. Add Bisquick and mix well. Stir in remaining ingredients; pour into 2-quart baking dish. Bake at 350° for 40 minutes. Top should be slightly brown.
Dress and split fish. Place in oiled pan. Sprinkle with salt and pepper. Heat butter in pan and saute vegetables for five minutes. Stir in thyme, lemon juice and water. Pour over fish. Mix bread crumbs, 1 tablespoon butter and lemon peel. Sprinkle over fish. Bake uncovered in 350° oven for 40 minutes.
Cook rice and broccoli according to package directions. Saute onion in margarine until soft. Add soup, Cheez Whiz and almonds. Then add rice and broccoli. Simple, easy and delicious.
Thaw and drain vegetables. Mix soup and sour cream together. Add 2/3 cup of Swiss cheese and 1 can onions. Mix with vegetables. Bake 1/2 hour at 350°. Sprinkle rest of cheese and onions on top and bake 5 more minutes.
Melt first 3 ingredients together in pan over medium to low heat. Stir in nuts and spread in baking pan. Refrigerate for about 3 hours.
Boil water, vinegar and salt. Pour over jars filled with cucumbers. Add dill and 1 clove garlic (while hot). Add alum, size of a butter bean, to each quart jar. Seal and process in hot water bath at least 5 minutes.
Preheat oven to 300°. Beat the eggs and sugar until mixed. Blend in the flour, buttermilk, butter, vanilla and salt. Beat briefly until smooth. Add the pecans and pour into the pie shell. Bake until done, about 30 minutes. Serve hot or cool on a rack.
Combine first 5 ingredients. Shape into 40 balls. Brown 1/2 in 2 1/2 tablespoons oil in large skillet about 6 minutes. Remove to a platter. Brown remainder. Saute mushrooms. Add to meatballs. Add broth, lemon juice, lemon rind and pepper. Boil 1 to 2 minutes in skillet. Serve on noodles or rice. Serves 4 to 6.
In a large bowl of electric mixer, combine oil, sugar, salt and hot milk. Mix well. Dissolve yeast in 1 cup warm water (105° to 110°). Let set 5 minutes. Gradually add Egg Beaters, yeast and 2 1/2 cups flour. Beat 3 minutes at high speed. Stir in enough remaining flour to make soft dough.
Heat oven to 350°. Cut butter into dry cake mix until mixture resembles coarse cornmeal. Reserve 1 cup mixture. Pat remaining mixture lightly into ungreased 13 x 9 x 2-inch oblong pan, building up 1/2-inch edge. Spread pie filling over cake mixture to within 1/2-inch of pan edge. Mix walnuts and the 1 cup reserved mixture; sprinkle over top. Bake 45 to 50 minutes. Serve warm with whipped cream or ice cream. Serves 12 to 15.
Cook pie crust as instructed. Let cool. Place strawberries in cool crust. Cook sugar, water and starch until thick. Add jello. Mix well. Cool before pouring over strawberries. Refrigerate. Add Cool Whip before serving.
Combine Crisco, salt and lemon rind. Add sugar and cream until light. Add beaten eggs; mix well. Add flour and baking powder alternately with milk. Bake at 375° for 25 to 30 minutes.
In a mixing bowl, toss the chicken with the dressing. Cover and refrigerate at least 1 to 24 hours. Preheat oven to 450°. Pulverize the stuffing mix with a rolling pin or in a blender or food processor until finely ground. Transfer to large plate or waxed paper. Lift chicken from marinade and roll each piece into stuffing mix until well coated. Arrange chicken pieces in a single layer in a non-stick baking dish or pan. Bake for 50 minutes, until brown and crisp.
Layer lettuce, peas, grated Swiss cheese and onion rings. Cover with mayonnaise. Sprinkle sugar over bowl. Cover with sprinkled Parmesan cheese. Sprinkle with bacon. Cover with foil and store in refrigerator overnight. Bring to room temperature and mix to serve.
Bring to boil milk, eggs and sugar, constantly stirring. Add vanilla and remove from heat. Allow to cool 30 minutes.
Mash avocados until smooth. Add onions, salt, lemon juice and choice of chili powder or chopped chili, garlic salt and sour cream. Mix together well. Keep covered until serving time.
Bake livers at 300° for 10 minutes. Cool and cut in halves. Combine soy sauce, ginger and sugar; marinate livers for 30 minutes. Cut bacon in half or thirds and wrap around liver and water chestnuts and fasten with toothpicks. Broil until bacon is crisp, 4 inches from broiler. Makes approximately 3 dozen.
Need 2 pans. Mix together ingredients (not tortillas). Put heaping teaspoonfuls into each tortilla, rolling up and placing into 2 (13 x 9-inch) loaf pans. Cover with remaining mixture and cover with grated cheese. Bake at 350° for 30 minutes. Serve hot.
Mix ingredients together carefully. Bake in greased loaf pan at 300° until cake tests done.
Mix sausage, cheese and onion; chill. Beat eggs, mustard, half and half, salt and pepper. Pour sausage mixture into unbaked pastry. Pour egg mixture over sausage. Bake at 375° for 35 to 40 minutes, until egg is set.
Put the sausages into a medium size saucepan and cover with water. Bring just to a boil, reduce the heat and simmer 8 minutes. Remove the sausages from the water and cut into 1 inch slices. Heat the olive oil over medium heat in a large nonstick skillet. Add the sausage slices and saute for about 3 minutes, just until lightly browned. Remove from the pan. Add the garlic and onion to the pan, sauteing 3 minutes. Add the bell peppers; saute 10 minutes. Stir the sausages back into the pan with the salt, pepper, milk, basil and vinegar. Stir 2 minutes and serve.
Mix dry ingredients thoroughly. Add eggs, oil and milk and mix well. Good served with maple syrup and milk.
Prepare pudding according to package directions on box. Blend in Cool Whip and Eagle Brand milk and whip. Add bananas and cookies to mixture.
Cream oleo, sugar, eggs and milk together. Sift baking powder and baking soda. Add to margarine and sugar mixture alternately with buttermilk and vanilla.
Mix well. Shape into oblong flat pieces. Chill. Melt together 1/2 cake paraffin wax and 1 large package semi-sweet chocolate chips. Dip candy pieces in chocolate mixture. Place on waxed paper.,
Cook hamburger meat and onion in 1 cup of water until water is cooked away. Add salt and pepper. Add tomato juice and partly cooked macaroni. Simmer until well done (30 to 45 minutes). Pour into casserole dish and sprinkle grated cheese over the top while hot. Ready to serve.
Combine all ingredients in bowl; mix well. Divide into 3 portions. Place each on 24-inch piece of foil; shape into 15-inch stick. Seal foil around stick. Refrigerate for 24 hours. Bake, wrapped in foil, at 300° for 1 hour. Yield: 3 beef sticks.
Lightly grease a 9 x 13-inch pan or dish and spread undrained, crushed pineapple in dish first. Add a layer of blueberries and sprinkle with 1 cup sugar. Sprinkle cake mix on top of the fruit. Drizzle melted butter over dry cake mix. Top with nuts and add remaining 1/2 cup sugar on top. Bake in preheated 325° oven for about 45 minutes. After cake has baked 25 minutes, take a spoon and insert through the cake several times to permit juices to come up.
Cook sausage and mushrooms. (Can use other ingredients like cooked frozen broccoli pieces.) Beat eggs with milk and cheese. Add salt and parsley. Add sausage and mushrooms. Pour into slightly baked pastry shell. Bake at 400° for 30 minutes. Let stand 10 minutes before cutting.
Add margarine to warm sweet potatoes. Add all other ingredients and mix well. Pour into buttered baking dish. Bake 30 minutes or until congealed. Serve warm. Serves 6.
Microwave chocolate and margarine in glass bowl. Combine all ingredients. Beat with electric mixer on high for 4 minutes. Immediately pour into an unbaked small pie shell and bake in 350° oven for 30 minutes.
Grease a Bundt pan. Sprinkle bottom with chopped nuts. Take 1 biscuit at a time and dip it into butter, then into the sugar-cinnamon mixture, coating well. Stand biscuits on their side around the pan. Bake at 375° for 30 to 40 minutes. Remove from pan immediately.