HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain excess fat. In large pot mix beef, tomatoes, kidney beans, chili mix, chopped onion and chopped green pepper. Bring to a boil. Stirring occasionally. Simmer as long as you like. Serve and top with cheese.
Blend all ingredients, except butter, in blender for 2 minutes. Cook in double boiler, stirring constantly, until thick. Add butter and stir well. Cool mixture and store in refrigerator.
Combine shortening and sugar; add eggs and beat. Add remaining ingredients. Drop by tablespoon on greased cookie sheet. Bake at 350° for 10 to 15 minutes. Cool, then frost as desired.
Add milk to soup to make a smooth sauce. Blend in sour cream; add rest of ingredients. Bake for 25 minutes at 325°.
Add potatoes to boiling water and cook about 8 minutes. Put in strainer and rinse with cold water. Drain well.
My dad packing the saddle bags for the trip to the mountains. They had to be balanced so we could lift them, judging weight, adjusting and readjusting until the loads were equal.
Cook chicken and debone. Save the broth. Saute onion and shrimp until the shrimp turn pink. Add all ingredients to chicken broth. Add 1 package Oak Grove gumbo mix, salt and pepper to taste and okra. Cook slowly for 30 minutes.
Melt oleo and chocolate. Mix eggs and next 4 ingredients. Add cooled chocolate mixture and pour into an uncooked crust. Bake at 350° for 25 to 30 minutes. Don't overcook! Serve with ice cream.
Grate cheese. Slice hot dogs down the middle. Stuff with grated cheese and roll in a crescent roll. Bake at 350° for 8 to 10 minutes. Serves 8 to 16. Quick and easy dinner. Kelly Eason just loved Pigs in a Blanket!
Chop all vegetables. Bring V-8 juice and water to a boil. Add other ingredients. Reduce heat and cook for about 30 to 40 minutes to blend flavors. Do not overcook. Vegetables should remain firm.
Use butter that has softened at room temperature or place it in a bowl that was rinsed with very hot water so it will soften. Add 1/2 cup sugar and 1 egg. Stir until thoroughly mixed. Add second egg and beat until light.
Sift dry ingredients together. Mix well with fork the salad oil, vinegar, vanilla and water. Add the dry ingredients and blend well. Bake in an 8-inch square greased pan at 350° for about 25 minutes or until toothpick inserted in center comes out clean.
Put liquid into bowl. Stir in flour until sticky. Put on dough board. Add more flour until you can roll out dough for biscuits. Bake at 375° until brown.
Chop elephant into bite size chunks (this will take about 3 weeks). Generously salt and pepper. Add water and simmer in large kettle over open fire for four months. Continue to add water as necessary. This will feed about 3,000 people. If more are expected, you may add 2 large rabbits, but do so with caution as most people do not like to find hare in their stew.
Cream butter and sugar. Add cornstarch and beat until blended. Add vanilla. Add flour and combine until mixed. Stir in chocolate chips and nuts. Drop by teaspoon onto ungreased cookie sheet. Bake in a 350° oven for 8 to 10 minutes or until light brown around edges.
Cook pasta according to package directions. While pasta is cooking, mix your dressing in a separate bowl.
Cook macaroni. Add cheese, onion, mayonnaise, cream of mushroom soup and pimentos with juice. Mix well. Put into a dish. Mix Ritz and butter. Spread over top of dish. Bake 30 minutes. You can make overnight.
Melt the butter in a skillet over medium heat. Add the onion, celery and mushrooms; saute about 7 minutes. In a large mixing bowl, combine vegetables with stuffing mix, cornbread, chilies, pecans, seasonings and egg substitute. Mix well with your hands. Add 1 cup or so of chicken stock as needed to moisten the dressing.
Slice cookies in half and hold aside. Drain pineapple leaving a little juice. Mix whipped topping and cream cheese together in a bowl for about 1 minute at medium speed. Add Crushed pineapple and blend all 3 ingredients for about 1 minute at low speed. Drop filling from tablespoon onto the bottom layers of cookies and then replace the tops. Refrigerate puffs until ready to serve.
Dissolve yeast in warm water and then mix with cake mix. Use enough flour to make stiff as dough should be for rolls. Put in warm place. Let raise for about an hour. Roll out and pour melted butter over and then spread cinnamon and sugar mixture. Roll and cut for cinnamon rolls. Let raise in warm place until doubled 30 to 45 minutes. Bake at 350° about 30 minutes. Drizzle with powdered sugar thin icing.
Cook onion in small amount of oil until tender; add zucchini and cook until slightly tender. In a small casserole dish, layer 1/2 of rice, then 1/2 of soup, 1/2 zucchini mixture and 1/2 of the cheese. Repeat layers. Bake for 30 minutes in a 350° oven.
Mix cornstarch with cold milk until smooth. Add salt, pepper and margarine. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Place ham in bottom of casserole dish. Top with potatoes and cheese. Pour white sauce over top. Bake at 350° for approximately 1 hour or until potatoes are tender.
Soften cream cheese and margarine. Cream. Add confectioners sugar, vanilla and walnuts.
Melt butter; remove from heat and stir in sugar. Boil. Beat in egg and vanilla. Stir in apples and nuts. Spread in greased 8 x 8-inch pan and bake at 350° for 30 minutes.
Mix oatmeal, coconut, pecans and cocoa in large bowl. Mix sugar, milk, margarine and vanilla in a saucepan. Bring to a boil and let boil slowly for 1 minute. Remove from heat and pour over dry mixture. Stir. Drop by teaspoon onto waxed paper.
Mix tapioca, sugar, salt, loganberry juice and water. Stir well and cook over direct heat, stirring constantly, until it reaches a full, rolling boil. Remove from heat and stir in lemon juice. Cool and chill before serving. It becomes much thicker when cold. Serve with top milk or cream. Makes 5 servings.
Brown pork and beef separately. Mix together with cheese in pan until cheese melts. Add oregano and Worcestershire sauce. Spread on rye and freeze immediately.
Mix all together and bake in 1 loaf pan at 350° for 50 to 60 minutes.
Beat the egg whites and salt until foamy. Gradually beat in the corn syrup a little at a time, continue to beat until it holds firm peaks. Fold in the vanilla. Tint with food coloring if desired. Makes enough to frost 2 x 9-inch layers or 9 x 13-inch cake.
Mix instant pudding as directed on box, then add the rest of ingredients and mix well. Chill before serving.
Grate the cheese and stir in the cut up pimientos. Add the onion and enough hot water to mix everything. Stir in mayonnaise to spreading consistency and add Tabasco to taste. Delicious as pimiento sandwiches or to fill celery stalks.
Clean chicken, prepare chicken, salt and brush with butter or oleo. Bake in uncovered baking dish for 30 minutes in 350° oven. Blend mixture and pour over chicken, place chicken back in oven for another 30 minutes. Put peaches and sweet onions on for 15 minutes more. Total baking time is 1 hour and 15 minutes. Serve over rice. Makes 4 to 6 servings.
Dissolve lemon Jell-O in boiling water. Let cool. Cream cheese, pineapple and sugar; slowly add Jell-O mixture. Chill in refrigerator until it starts to set. Put condensed milk in a bowl into freezer. When it starts to freeze, whip like whipping cream. Add lemon juice. Fold in cream cheese mixture. Sprinkle with crushed graham crackers. Makes two large pies. Refrigerate overnight.
Blend mayonnaise, milk, eggs and cornstarch until smooth. Stir in remaining ingredients. Pour into prebaked pie shell. Bake at 350° for 35 to 40 minutes or until knife blade comes out clean.
Preheat oven to 400. Put butter in dish and melt in oven. In a blender add sugar and eggs, blend. Add milk, corn and salt. Blend all together for about 20 seconds. Pour in dish with melted butter. Cover and bake for 40 minutes.
Combine bacon and onion in large saucepan. Cook until bacon is crisp and onion tender. Blend in flour; cook 1 minute without browning. Add 2 cups water, potatoes, sage and bay leaf. Cover and cook until potato is tender (10 to 15 minutes). Remove bay leaf. Add creamer, 1 cup boiling water, cheese, corn and seasonings. Heat until boiling and cheese melts.
Cream butter, sugar and cocoa; add one egg at a time. Beat until light and fluffy. Add vanilla and slowly add flour until blended. Mix in pecans. Pour into greased 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes. Warm marshmallows in microwave or double boiler and spread on cooled cookies.
Mix all ingredients well. Roll into balls (walnut size). Roll into 2 teaspoons sugar and 2 teaspoons cinnamon (mixed together). Bake at 400° for 8 to 10 minutes.
Defrost strawberries. Mix flour, baking soda, salt, cinnamon and sugar. Make a well. Pour in beaten eggs, strawberries and oil. Mix until dampened. Scrape the batter into 2 greased and floured loaf pans or one 9 x 13-inch pan. Bake in preheated 350° oven for 1 hour to 1 hour and 15 minutes.
Mix first 4 ingredients. Make small balls and pat around cherries, leaving stems. Freeze on wax paper for 2 hours. Melt chocolate chips and paraffin in a double boiler. Dip cherries. Let cool. Makes about 100.
Heat oven to 350°. Bring water to boil. Stir in rice and salt. Cover and simmer until all water is absorbed, about 30 minutes. Add milk and boil gently, stirring occasionally, until mixture thickens slightly, about 5 minutes.
In medium bowl with electric mixer at medium speed, beat cream cheese with butter. Add vanilla until creamy. Add sugar. Beat until light and fluffy. Spread on cool cake and sprinkle nuts on top.
Heat oven to 425°. In large bowl, combine all ingredients, except cornmeal and oil. Stir well. Add cornmeal mix until just blended; set aside.
Dissolve Kool-Aid and jello in 2 cups hot water. Then add sugar, then 2 cups cold water.
Melt butter in a heavy saucepan. Stir in onion, celery and carrot; saute over medium heat until soft but not brown. Add flour, stirring to combine. Cook, stirring constantly, for 5 minutes. Place corn (even if still frozen) in food processor or blender. Process until pureed. Add to saucepan. Add milk, salt (if used), pepper and thyme, stirring constantly. Bring to a boil. Lower heat; simmer, covered, for 10 to 12 minutes. Do not boil. Serve soup steaming hot, topped with grated carrots or chopped parsley, if used.
Cook noodles as directed. Rinse and drain. Brown meat. Add remaining ingredients. May add cubed cheese in hot dish. Put all in large casserole. Add enough tomato juice to moisten. Bake, covered, at 375° to 400° about 1/2 hour. Reduce heat to 350° for another 1/2 hour. Cover with cheese and bake until browned. Do not overcook noodles.
Place the beaver tail in the oven and heat at 350° until the skin puffs and peels. Remove the tail and boil it in lightly salted water until the meat falls away from the bone. Discard the bone and cut the meat into cubes. Return the meat to the stock, add the carrots, potatoes, celery and onion. Add pepper to taste, garlic powder and bay leaf. Simmer gently until the carrots are tender.
Cook spaghetti; drain. Add vegetables, pepperoni, seasoning and croutons. Pour salad dressing over this and toss to coat well.
Melt 1/4 pound oleo. Add thawed potatoes and mix. Mix sour cream, onions, soup and cheese. Add salt and pepper. Mix in pot. Put in lightly greased 9 x 13-inch pan. Mix remaining oleo with corn flakes and spread over pan. Bake uncovered 45 minutes in 350° oven. Serves 14 to 16.
Melt butter and chocolate in double boiler. Mix rest of ingredients (milk, sugar, egg and vanilla) on medium speed of mixer. Pour in chocolate mixture and blend again until smooth (medium speed). Pour into buttered dish, put in refrigerator and let cool.
Peel and quarter the potatoes. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few pieces at a time in the bag, coating them well. In flat uncovered pan, place melted margarine and potatoes. Bake at 375° for 1 hour. Turn potatoes after 30 minutes.
Pierce the brisket with a fork repeatedly; pour about 1/2 to 3/4 of the bottle of liquid smoke over it. Cover tightly and refrigerate overnight.
Mix all ingredients, saving 1 can tomato sauce. Roll into balls; sear in skillet. Pour remaining tomato sauce over top. Cover. Cook until done all the way through.
Dissolve jello in hot water. Add sherbet and blend. Add oranges. Pour into mold and refrigerate. Cut mayonnaise with reserved liquid and use as dressing. Serves 6 to 8.
Add any color food coloring before cooking over medium heat for 3 minutes or until hardens. Knead a ball on wax paper. Store in airtight container.
Dry pickles; spread cream cheese on dried beef. Roll around a pickle, forming a log. Allow to chill 2 hours to overnight. Slice and serve.
Soften cheese with just enough milk to spreading consistency. Add mayonnaise, onion and seasoning. Cut bread in circles, about the size of a silver dollar. Spread mixture on bread, then spread another round of bread and place on top of first round. Sprinkle with paprika. Bake at 350° for 10 minutes. Yields 75 puffs.
Fry bacon. Saute garlic, onion, celery and green pepper. Add flour, clams, crackers and hot sauce. Serve warm with crackers.
Beat egg yolks. Mix sugar and flour together. Add yolks and rest of ingredients to flour mixture. Cook over medium heat until mixture thickens. Put in crust and top with meringue.
Brown ground beef and onion. Cook noodles. Mix all together and heat until bubbly.
Brown ground beef and drain off excess fat. Add remaining ingredients, except the green beans. Bring to a boil. Reduce heat. Cover and simmer 15 minutes. Add green beans and continue simmering 15 minutes more. Makes 6 servings.
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450°. In small bowl, lightly beat egg white and almond extract; set aside. Cut dough rounds from crusts with floured 2 1/2-inch round cookie cutter. (Reserve dough scraps.) Place 1 inch apart on ungreased cookie sheets. Brush with egg white mixture; sprinkle with sugar. Make funny faces with desired candy topping and reserved dough scraps. Brush dough scraps with egg white mixture and sprinkle with sugar. Bake at 450° for 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets. Makes 2 dozen cookies.
When I cook pinto beans, I add a can of Ro-Tel tomatoes (canned Mexican tomatoes with chilies).
Combine all ingredients. Serve over baked potatoes. Makes about 1 1/4 cups.
Unroll crescent rolls, press into cookie sheet and bake at 350° for 10 minutes. Cool. Mix together Miracle Whip, cream cheese, dill and onion powder or chives. Spread over baked crescent rolls.
Mix thoroughly, shortening, sugar, eggs and flavoring. Blend in	flour,	baking	powder and salt. Cover and chill at least 1 hour.
Boil sugar and water in small saucepan, 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice. Cool, then pour into jar and refrigerate.
Chop hot dogs into bite size pieces. Drain juice off pineapple. Couple a piece of hot dog and a chunk of pineapple on each toothpick. Place in baking dish with barbecue sauce. Bake until warm in 350° oven.
Heat oven to 350°. Place tortillas on cookie sheet and sprinkle with Velveeta. Bake 4 to 5 minutes or until Velveeta is melted. Toss chicken with salsa and spread on tortillas. Toss bell pepper with remaining Velveeta and sprinkle with chicken mixture. Bake 7 to 10 minutes or until thoroughly heated and Velveeta is melted. Top with remaining ingredients.
Boil water, add bouillon and soup greens. Melt margarine. Add Cream of Wheat and eggs to margarine and mix thoroughly. Dip teaspoon in cup of cold water. Drop teaspoons of Cream of Wheat mixture into boiling water, dipping teaspoon in cold water before forming next dumpling. Simmer for 15 minutes.
Mix all ingredients except cheese and pour half of mixture into slightly greased hot iron skillet. Add cheese, then remaining batter. Bake at 425° for 25 minutes. May serve as spoon bread. The green chilies are the green Mexican type, not the hot ones.
Combine first three ingredients; pour over cereal. Shake in bag with powdered sugar until coated.
Combine all ingredients, except broth, in frying pan. Cook until rice is coated. Place in casserole with chicken broth. Bake, covered, at 325° for 1 hour.
In mixing bowl, blend all ingredients well. Pour into unbaked pie shell and bake at 350° for 50 to 60 minutes. Top with whipped cream. (Pie may have appearance of being undercooked and not firm.) Cool at least 1 hour before cutting. Never refrigerate. Garnish with chocolate chips or pecans.
Mix thoroughly. Form into medium balls and bake 10 minutes in 350° oven. Really delicious.
In a large saucepan, cook onions and butter over medium heat until onions become clear. Add both cheeses and stir until melted. Add green chile peppers and heat through. Serve warm.
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes. Cover; chill until serving time, up to 2 hours. Just before serving, shake Greek vinaigrette to mix. Pour dressing over salad; toss gently to coat. If desired, sprinkle with fresh oregano and chive blossoms.
Defrost and drain spinach well. Drain artichoke hearts and chop up. Drain green chilies. Mix together all ingredients. Pour into Pyrex dish and place under broiler until top is golden brown or in 325° oven for 20 minutes. Serve with Wheat Thins. Yields 10 servings.
Boil potatoes; chill, then peel and cut into cubes. Mix remaining ingredients. Add to potatoes. Let stand in refrigerator overnight. Bake 45 minutes at 350°.
Blend flour and shortening. Mix egg, water and salt together. Work into flour mixture. Store in refrigerator or roll into 3 crusts and use or store in freezer. Yield: 3 crusts.
Cream butter and sugar well. Add egg and extract, mix well. Sift flour, soda and cream of tartar together. Mix well with the first mixture. Chill dough thoroughly, then form into small ball and place on slightly greased cookie sheet and press ball flat. Cook 12 to 15 minutes or until lightly brown at 350°.
Mix all ingredients well. Put into unbaked pie shell. Bake at 350° for 1 hour, until done.
In saucepan, combine onion and wine. Cook until wine is reduced by half. Remove from heat and stir in 3 tablespoons margarine, 1 tablespoon parsley, a dash of salt and a dash of pepper. Serve over steak.
In a small bowl with fork, stir cottage cheese with milk until smooth. Stir in green onions, pimento and salt. Cover and refrigerate. Prepare dippers and refrigerate.
Sprinkle chicken with paprika, salt and pepper and lightly flour. Brown slightly in oleo and oil. Add rice and brown 5 minutes more. Add broth and carrots. Cover with tight fitting lid. Simmer gently for 20 minutes or until liquid is mostly absorbed. Add broccoli, cover and simmer 10 minutes.
Peel, pit and mash avocados in medium-size bowl with lemon juice, salt and pepper. In another bowl, combine sour cream with mayonnaise and taco seasoning.
Melt oleo and Cheez Whiz. Fold into drained vegetables. Put in casserole. Cover with Ritz cracker crumbs. Bake at 350° until light brown and bubbly.
Peel eggplant and cut lengthwise into 1/2-inch slices. Mix bread crumbs, cheeses and black pepper. Mix yoghurt, Italian herbs, garlic powder and salt. Dip eggplant slices into yoghurt mixture and then into bread crumb mixture to completely cover eggplant. Hold aside remaining bread crumbs for later use. Heat olive oil in frying pan. Fry eggplant until both sides are brown. Remove onto flat surface and blot with paper towels. Place eggplant into baking dish. Cover with bread crumbs. Cover with pasta sauce and grated Mozzarella cheese. If necessary add another layer, ending with Mozzarella cheese. Bake at 350° for 35 to 45 minutes. Serve with pasta.
Cook chicken breasts; cut up. Cook broccoli and separate and drain. Put into buttered oblong baking dish. Add cut up chicken.
Brown ground beef and onion in skillet; drain. While ground beef is browning, microwave potatoes 3 to 5 minutes to soften, then slice in rounds.
In bowl, combine cream cheese and sugar; beat until creamy. Add 1 egg at a time, beating after each. Add flour, vanilla and sour cream. Beat; sprinkle in cinnamon or nutmeg. Butter and flour 9 x 13-inch pan. Sprinkle nutmeg or cinnamon on top. Bake at 350° for 1 hour. Leave in oven with door open 1 hour or until cooled. Refrigerate.
In a casserole dish mix the above and Bake at 350 degrees for 1 1/2 hours.
You mix it all together and put it in the oven and let them cook at 450° for 15 minutes.
In a saucepan, mix curry powder, water, garlic and salt. When well blended, add 1 cup water and heat until liquid simmers. Add pumpkin seeds and simmer for 5 minutes.
Remove stems from fresh spinach, wash well and pat dry. Break into bite size pieces. Combine spinach, sprouts and onion. Chill, covered, for 4 hours. Mix vinegar, oil and catsup well. Toss with spinach. Arrange on salad plates, add bacon crumbs and egg slices.
With Cream: Peel and cut into slices (lengthwise) some fine cucumbers. Boil them until soft; salt to taste. Serve with delicate cream sauce.
Mix 1 cup sugar with sliced fruit. Set oven at 350°. Put butter or margarine in heavy baking dish and set in oven to melt. Stir together 1/2 cup sugar, flour and milk. Pour this batter over melted butter. Do not stir. Put sugared fruit on top of batter; do not stir. Bake in moderate oven for 1 hour. The batter will rise to top and be brown and crisp. Serve with ice cream or whipped cream, if desired.
Mix cocoa and sugar; add milk. Stir until dissolved. Put on stove. When mixture comes to a boil, cover pot and boil hard for 1 minute. Remove from heat. Add vanilla and butter. Beat until cooled. Spread on cake.
Combine 1 cup of the cereal with all the raisins. Pour boiling water over them and set aside to cool. Combine sugar and oil in a very large bowl. Stir in molasses, eggs, milk and remaining cereal one at a time. Mix together the flour, baking soda and salt and add this to the batter. Add cooled raisin and bran mixture. Batter is now ready for use or can be refrigerated for future use. Store in quart jars up to 2 months. Recipe can be doubled. Spoon batter into greased muffin pans, 2/3 full. Bake in 400° oven exactly 20 minutes. Allow to cool slightly in pan before removing.
Place first 4 ingredients in bottom of slow cooker. Add chicken pieces. Mix next 4 ingredients together and pour over chicken and vegetables. Cover. Cook medium-high for 2 1/2 to 3 hours. Serves 4.
Mix in a casserole dish and top with crushed potato chips. Bake at 350° for 20 minutes.
Brown meat according to taco seasoning directions. Put 1/2 meat mixture into bottom of casserole dish or electric skillet. Then add 1/2 onions, 1/2 cheese and 1/2 olives (sliced) and then do layers again. Heat until cheese melts. Eat with chips.
Heat oven to 350°. Combine beef and pork in large bowl or have butcher grind them together. Add onion, salt and pepper and enough tomato sauce to moisten meat. Form into a loaf. Place in baking dish. Decorate with bacon and pour remaining tomato sauce over top. Bake about 1 1/2 hours until well done. Serves 6 to 8.
Mix baking soda and buttermilk; stir and set aside. Cook bacon, then drain and crumble. Shred the cheese if you did not get the shredded pack. Combine the flour and sugar. Cut in the shortening to resemble coarse meal. Add buttermilk mixture, then add the cheese and bacon. Knead with hands and roll out. (I use my hands, unless I want it fancy for a special time.) Bake at 425° for 10 to 12 minutes.
Boil chicken and reserve 1 cup chicken stock. Bone and chop chicken; set aside. In heavy pan, melt butter; add flour. Stir until mixed and bubbling. Add milk and broth. Stir constantly until thick. Add rest of ingredients. Heat thoroughly. Serve over hot rolls or toast.
Drain juice from oysters into saucepan. Add milk, margarine, salt and black and cayenne peppers. Heat thoroughly. Add drained oysters and continue to cook on low heat until oysters are heated through. Serve with buttered crackers.
In saucepan, combine pie filling, pineapple, cornstarch, sugar and food coloring. Cook until thick. Remove from the heat and add Jell-O. Cool. Add banana slices and pecans if desired. Top with whipped topping.