HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim excess fat from beef. Rub Dutch oven with fat cut from beef; cook beef in Dutch oven until brown. Sprinkle with seasoned salt, marjoram, celery seed, pepper and garlic; add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
Brown ground beef in pan; add taco seasoning and 1/2 cup water. Cook and drain. In large bowl, toss hamburger, lettuce, tomato and cheese. Crush Doritos while still in bag, add to mixture and toss. In separate bowl, mix French and Viva dressings; pour over salad and toss again. Serve with garlic bread.
Brown and drain sausage. Mix with rice. Separate crescent rolls. Place side by side in pizza pan and press together to form crust. Combine eggs, rice and seasoning; set aside. Spoon rice and sausage mixture over crust. Top with cheese and pour egg mixture over all. Bake at 350° for 30 minutes. Serves 6 to 8.
Melt butter over low heat. When completely melted, add sifted flour until you have a thick paste; set aside. In a large soup pot, boil potatoes for 20 minutes; strain. While potatoes are boiling, saute onion, celery and mushrooms for 5 minutes. Add to the soup pot full of potatoes the clam juice, clams, onion, celery and mushrooms. Add all spices; bring to a boil for 10 minutes. Lower heat and simmer for 20 minutes.
Spread mustard on both sides of chops. Saut in butter until brown. Remove from pan. Saut onion in drippings. Add flour and stir. Blend in consomm. Add half and half and dill weed. Salt and pepper to taste. Cover and cook over low heat for 55 minutes. Serve over rice or noodles.
Cook broccoli and drain (put in buttered casserole dish). Melt cheese and 1/2 stick margarine. Stir cheese mixture and pour over broccoli. Crush crackers mixed with margarine (melted) over casserole mixture. Bake at 350° for 20 to 30 minutes.
Cook broccoli in salted water for 5 minutes; drain well. Combine with remaining ingredients and pour into 2-quart casserole dish. Top with 1 cup cracker crumbs. Bake at 350° for 30 to 35 minutes.
Bring orange jello and canned crushed pineapple to a boil. Let boil 1 minute. Set aside and let cool. Mix 2 cups buttermilk and Cool Whip. Then mix all ingredients together and let chill for a few hours.
Mix dry ingredients thoroughly, add shortening., then water by spoonsful. Bake at 475 degrees until lightly browned, about 8 minutes.
Mix rhubarb and sugar well. Cover and let set overnight. Boil for 6 minutes. Add cherry pie filling and jello. Stir until jello is dissolved. Put in jars and seal.
Combine all ingredients. Bring to a boil. Add chicken wings and simmer for 35 minutes.
Mix first four (4) ingredients and bring to a rolling boil, stirring constantly. Cool. Place pan with mixture into another pan of cold water. Fold in Cool Whip and pour over oranges in a bowl. Refrigerate.
Mix 2 tablespoons sugar, cornstarch and water. Cook over low heat until thick and clear. Beat egg whites until soft peaks form; add 6 tablespoons sugar, one at a time. Add first mixture to egg whites and beat until stiff.
Melt butter with sugar, egg, vanilla and 1 cup milk on low heat. Sift in flour and on medium heat, bring to boil until thickens. Add bananas and cookies.
Mix together the flour and the salt in a medium saucepan. Add the cold water to the dry ingredients. Beat with an eggbeater until smooth. Add the hot water. Boil until glossy with the consistency of thick starch (5 to 10 minutes) or heavy cream sauce. Keep refrigerated.
Combine beef, wine, consomme, salt, pepper and onions in casserole. Mix crumbs with flour and stir into meat. Cover and bake in a slow oven (300°) for about 3 hours or until beef is tender. Serves 6.
Cook broccoli 5 minutes after it comes to a boil. Drain well. Mix soup, cheese, onion, egg, mayonnaise and seasonings. Pour over broccoli and mix well. Pour into buttered casserole dish. Top with Ritz crackers and butter. Bake at 350° for 45 minutes.
In a saucepan over med. low heat add milk, cheese and jalapeno's, stirring constantly. Serve with favorite tortilla chips.
Mix ingredients together and stuff into cleaned and capped bell peppers. (You can make meatballs with the remaining meat mixture.)
In a medium bowl, combine flour, sugar, cinnamon and baking soda. In a separate bowl, toss together carrots, apples, coconut and pecans. Stir in eggs, oil, vanilla and salt. Add dry ingredients and blend.
Dice cooked potatoes into small chunks, approximately 1/2-inch square. Dice onion. Place both in bowl. Mix the vinegar, oil, water, sugar, flour, salt and pepper in small bowl. Pour this mixture over the potatoes and onions. Mix and serve.
Combine first 3 ingredients. Mix well and press into bottom of lightly greased (buttered) 9 x 13-inch dish. Bake at 350° for 10 minutes. Cool and set aside. Dissolve jello and boiling water. Add strawberries. Chill until thickened. Cream sugar and cream cheese. Prepare whip topping. Fold topping with cream cheese mixture. Pour partially set jello and strawberry mixture over cooled pretzel crust and chill. After jello is set, spread cream cheese layer over top. Sprinkle a few crushed pretzels over top. Serves 10 to 12.
Place chicken breasts in bottom of a long dish. Mix cream of chicken, cream and celery and milk together; pour on chicken, then sprinkle dressing mix over top. Add margarine by slicing over top of dressing mix. Salt and pepper. Bake at 450° until brown.
Melt butter. Add cornstarch, sugar and salt. Then add vinegar and cook until thick. Add beets last and serve while warm.
Beat first five ingredients well. Add eggs and sour cream and beat. Bake in greased Bundt or tube pan at 350° for 1 hour. Cool 1 hour before serving.
Brown ground beef; drain. Sprinkle on onion soup. Stir in water; simmer, uncovered, for 10 minutes. Put everything else, except chips and dressing, in a bowl. Spoon on meat mixture. Add chips and dressing; mix up before serving.
Mix together first 4 ingredients. Shape mixture into balls, then layer balls in a large pot. Mix together Karo and ketchup. Simmer at medium heat for 30 minutes. Add lemon juice and simmer for 1 hour. Stir gently after meatballs have firmed.
Preheat oven to 400°. Beat egg thoroughly. Stir in milk, blueberries and oil. Combine dry ingredients and add to liquid mixture, stirring just until dry ingredients are moistened; batter will be lumpy. Spoon batter into greased or paper-lined muffin pans, filling cups about 3/4 full. Bake for 20 minutes or until golden brown. Yields 8 to 12.
Sift the cup of sugar. Cream the butter until soft and then blend sugar and butter gradually. Beat in cream. Stir in berries until well blended. Refrigerate several hours before using.
Clean and prepare asparagus. Heat oils over medium-high heat. Add ginger and cook for 1 minute. Add asparagus and salt; cook 5 to 7 minutes, tossing occasionally until asparagus is crisp-tender.
In mixing bowl, soften yeast in warm water. Add cottage cheese, sugar, onion, butter, dill seed, salt, baking soda and egg. Add flour to form a stiff dough, beating well after each addition. Cover; let rise in warm place until doubled in size, about 1 hour. Stir dough down. Turn into well-greased loaf pan or round casserole dish. Cover; let rise in a warm place until light, about 45 minutes. Bake at 350° for 40 to 45 minutes. Turn out onto wire rack. Brush with butter.
Drain kidney beans and place in a shallow bowl. Slice green pepper into strips. Cut onion up into strips. Add vinegar so that beans, peppers and onions can marinate. Add salt and pepper for flavor.
Drain pineapple juice into 2-cup glass measure. Add orange juice to make 1 cup. Blend in cornstarch and honey. Microwave on High, uncovered, 3 to 3 1/2 minutes or until mixture boils and thickens, stirring twice. Stir in lemon juice. Cool. Combine pineapple chunks with mandarin oranges, apple, bananas, grapes and marshmallows in a large serving bowl. Mix lightly. Add thickened fruit juice mixture and yogurt. Mix just until fruit is coated evenly. Cover and refrigerate until thoroughly chilled. If desired, transfer to lettuce lined bowl for serving.
Mix all ingredients, tearing up bread into small pieces. Form into 6 to 8 balls. Place on broiler pan and broil until golden brown. Spray pan with Pam.
Brown meat and onions. Drain well. Add remaining ingredients. Simmer 20 to 30 minutes. Great served with nacho chips.
Half cook bacon; half cook onion (separately). Cover bottom of pan with crescent rolls. Beat eggs with cream; pour over dough. Sprinkle with cheese, onion and then bacon. Sprinkle with parsley flakes. Bake at 400° for 20 to 25 minutes.
Peel and slice cucumbers real thin. Layer in bowl with salt. Set another bowl on top of cucumbers and weight down. Let stand several hours; drain and wash off salt. Put in glass jar. Add a little sugar and pepper and 1/2 jar vinegar, then fill with water. Stir good and refrigerate.
Mix meat, eggs, crackers, onion and salt together. Add milk, then let set until all is absorbed and moist. Make in a loaf; place in baking dish or pan. Pour tomato juice over the loaf. Bake at 375° for 30 minutes.
Mix dip mix with sour cream. Add spinach and water chestnuts. Mix together and chill 1 hour before serving.
Mix dry ingredients in a large bowl and then add other ingredients. Batter will make 3 to 4 dozen muffins.
Heat a 12-quart heavy stockpot and add the oil. Saute the hamburger, onions, garlic, cumin seed, chili powder and bay leaves until the meat is barely browned and the onions are clear. Drain the fat and discard.
Mix margarine, milk and sugar in a saucepan. Bring to a boil and boil 4 minutes. Remove from heat; stir in cocoa, vanilla and oats. Drop on wax paper. Remove when cookies are set.
In a large bowl, mix pumpkin, sugar, cinnamon, ginger and nutmeg. Add eggs. Beat lightly with fork. Stir in sour cream and milk; mix well. In a medium bowl, combine brown sugar and melted margarine; stir in nuts. Pour filling into pastry shell. Sprinkle evenly with nut topping. Bake at 375° for about 45 minutes. Cover and chill to store.
Do not preheat oven. Butter two 10-inch spring-form pans.
Combine sweetener with orange juice. Cream oleo and add orange juice mixture. Add the rest of ingredients. Shape into a roll and chill. Cut in 1/8-inch slices and put on cookie sheet. Bake at 400° for 10 minutes or until edges are brown.
Mix well in blender. Use for tossed salads, chicken, etc. Store unused salad dressing in refrigerator.
Mix the flour, margarine and nuts together; spread in a greased 9 x 13-inch dish. Bake for 20 minutes.
Mix ingredients thoroughly. Shape into long rolls about 2-inches in diameter. Place on platter. Cover and leave in refrigerator overnight. Slice thin and bake in hot oven until light brown.
Thoroughly drain pineapple as dry as possible. Stir pineapple and marshmallows into dressing and refrigerate overnight.
In a large bowl, beat eggs. Combine sugar, flour and salt; gradually stir into eggs. Add butter, walnuts and mincemeat; mix well. Pour into pastry shell. Bake at 400° for 15 minutes. Reduce heat to 325°; bake 50 minutes longer, or until filling is slightly puffed and firm. Refrigerate any leftovers.
In large soup kettle, brown ground beef and sausage with onion and bell peppers. Drain any excess grease and then add remaining ingredients. Heat to a full boil, then reduce heat and simmer on low for 1 to 2 hours. Season to taste. Serve with Fritos and grated cheese.
Combine first 4 ingredients and mix well. Add milk, eggs and vegetable oil. Stir in remaining ingredients. Pour into greased cast-iron skillet. Bake at 350° for 30 to 35 minutes or until lightly brown.
Peel onions and cut each until almost quartered (leave enough to hold each onion together). Place each in a large square of heavy-duty foil. Put one bouillon cube and 1 tablespoon of margarine in the center of each onion. Add a few drops of Worcestershire and pepper to each. Close foil as tightly as possible. Grill over hot coals for 25 to 30 minutes. Serve.
Put apples in buttered dish and sprinkle with lemon juice. Combine dry ingredients and butter and mix until crumbly. Spread over apples. Bake 30 minutes at 375°.
Preheat oven to 325°. Sift dry ingredients. Stir in eggs, strawberries and oil and mix well. Add pecans. Pour into two well-greased 9 x 5 x 3-inch loaf pans. Bake for about 1 hour or until bread tests done. Cool in pan for 5 minutes and then cool on wire rack. Yields 14 to 16 slices per loaf. Freezes well.
Put onion and margarine in a four cup pan and cook for 2 minutes on high. Stir. Cook on high for 2 to 3 minutes more until the onion is tender.
Heat first 5 ingredients to boiling. Pour over cabbage, bell pepper and onion tossed with olive oil.
Cream butter and sugar. Add unbeaten egg and extract. Mix in dry ingredients and put through cookie press.
Combine the first 2 ingredients and thicken. Add remaining ingredients. Garnish with sour cream mixed with horseradish to taste.
Mix and bake cornbread. Cook and crumble sausage. Crumble as it cooks; drain off grease by pouring water over it, to get all of it. Chop pickles, tomato, onion and pepper. Add mayonnaise and pickle juice. Stir in sausage. Add cornbread. Toss.
Cook macaroni with 1/2 cup salt until tender. Drain and rinse with water. Melt butter in kettle; stir in flour until smooth. Add milk and cook until thickened. Add remaining salt (1/4 cup) paprika, pepper and cheese. Cook until cheese melts. Stir in macaroni. Pour into greased baking pan. Garnish with pimento strips. Bake for 30 minutes or until brown in a 375° oven. Yield: 50 to 55 servings.
Boil neck bones for 1 to 2 hours, until meat falls off the bone, in water that contains onion, celery and pepper. Drain and mix with the noodles and soup. Good with slaw.
You will also need 1 sheet (18 x 24-inch) Reynolds wrap heavy duty aluminum foil.
Mix onion and flour; sprinkle in pie crust. Top with tomato slices. Sprinkle with bacon and cheese. Bake uncovered at 400° for 25 minutes. Sprinkle with lettuce.
Mix with electric mixer the cake mix, butter and 1 egg. This will be thick! Pat into a well-greased 9 x 13-inch cake pan. Set aside. Mix the powdered sugar, cream cheese and 2 eggs. Pour over the cake mixture. Bake at 350° for 35 to 40 minutes. Cool and cut into squares.
Drain pineapple chunks, reserving liquid. Add enough water to make 1 1/3 cups liquid. In saucepan, combine juice, pineapple, green pepper, onion and bouillon cube. Heat to boiling. Simmer covered for 3 to 4 minutes. Blend brown sugar, cornstarch, cold water and vinegar. Add to pineapple mixture. Cook and stir until thick and bubbly. Fold in shrimp. Heat through. Serve over chow mein noodles. Serves 6.
Mix jello and water. Set aside. Cut up or blend other ingredients. Add to jello. Refrigerate. Serve with crackers.
Cream butter; gradually add powdered sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs and flavorings, beating until blended. Combine flour and salt; add to creamed mixture, mixing well. Color 2/3 cup cookie dough with green food coloring. Color remaining dough with orange food coloring. Spoon orange dough into a pastry bag fitted with metal tip number 2110. Pipe mixture into pumpkin shapes on ungreased cookie sheets. Spoon green mixture into a pastry bag with metal tip Number 10. Pipe green stems on each pumpkin. Bake at 400° for 6 to 8 minutes. Immediately arrange pecans pieces and chocolate morsels to make pumpkin faces. Remove to wire racks to cool. Yields 3 dozen.
Melt chips and Eagle Brand milk over low heat. Turn off heat; add nuts and vanilla. Pour into 8-inch square pan that has been lined with waxed paper. Refrigerate 3 hours. Turn out of pan and peel off paper. Cut and eat! Yum!
Mix first 5 ingredients in baking pan with fork; then make 3 holes in top. Hole 1: Put cooking oil. Hole 2: Put vinegar. Hole 3: Put vanilla. Then pour 2 cups water over top and mix in pan with fork. Bake at 350° for 35 to 40 minutes.
Line pie tin with pastry. Add sugar and eggs which are well beaten to sweet potato. Mix well, add molasses, milk and spices. Pour into pie crust and bake at 350 degrees for 30 minutes until filling is solid. Remove from oven and allow to cool. Serve with whipped cream if desired.
Cream shortening; add sugars gradually. Add eggs, one at a time, beating after each addition. Add hot water, then add dry ingredients. Add oatmeal, chocolate chips and mix thoroughly. Add vanilla and blend well. Drop by teaspoonfuls onto cookie sheet. Bake at 375° for 12 minutes.
In an 8 x 8-inch glass dish, layer first 4 ingredients, then mix the Thousand Island and mayonnaise together and spread over top. Sprinkle cheese over all. Add bread cubes to top. Bake in a 350° oven for 30 minutes. Serve immediately. This recipe can be doubled very easily.
Use a 9 or 10-inch baking dish. Layer potatoes, onion and pork chops. Repeat with remaining. Mix mushroom soup and water; pour over pork chop layers. Salt and pepper. Bake, covered, 45 minutes. Remove cover and bake 15 minutes more.
Mix sugar and cornstarch. Beat egg slightly. Add sugar and cornstarch. Stir in vinegar and water. Cook until thickened. Break bananas in small pieces and then roll in dressing and crushed peanuts. Yields 6 servings. Preparation time is 20 minutes.
Boil jello, water, sugar and cornstarch 5 minutes. Add berries before it cools. Pour into pie shell. Let refrigerate. Chill. Top with Cool Whip.
Mix together first 4 ingredients. Spread 1/2 mixture in 9 x 13 pan. Mix next 3 ingredients and spread over batter in pan. Then add other 1/2 batter over this. Bake at 350° for 45 minutes. Used powdered sugar glaze if desired.
Warm salt and whole wheat flour in oven in a large bowl, not hot. Mix yeast, warm water and molasses together and let proof. Combine the mixture plus 1 more cup warm water (or enough to make wet sticky dough). Place in greased bread pan. Cover and set in warm place and allow to increase 1/3 in bulk. Bake at 450° approximately 50 minutes. Remove from pan. May be left in turned off oven 20 minutes for a crustier finish. To make a coarser texture, substitute 3/4 cup cracked wheat or wheat germ for 3/4 cup of flour.
Preheat oven to 350°; then smear the inside of an 8 or 9-inch square baking pan with shortening. Melt butter over a low heat. Watch it. It's easy to burn.
Cream shortening, sugar, and egg together. Add rest and beat well. Shape into little balls in your hands, roll in a little sauce dish of sugar. Add cinnamon candy to center, if desired. Bake at 350°.
Boil macaroni. Let it cool first, then add the rest of the ingredients, making sure everything is sliced up. Just use enough Miracle Whip to mix.
Mix sugar, cornstarch and cocoa, if using. Add salt. Slowly stir in boiling water. Add unsweetened chocolate at this point. Cook until thick. Remove from heat and stir in vanilla. Sinfully good.
Place zucchini and onion into processor. Chop fine and let drain. Add eggs, flour, salt and pepper to zucchini and onion mixture. Pour into small patty forms in a skillet with butter or oil. Brown. Serve with sour cream.
Cut bread up in quarters and place in a greased, large loaf dish. Cook sausage until lose and brown; drain all grease, except 2 tablespoons. Saturate the onion in this. Use half of everything, making 2 layers. Place bread, cheese and onions; repeat.
Mix together all liquid ingredients; set aside. Mix all dry ingredients; combine with liquid mixture. Mix in nuts. Pour in greased 9 x 13-inch dish. Bake at 325° for 50 to 60 minutes.
In large bowl, toss together spaghetti, egg substitute, margarine, Parmesan cheese and parsley; set aside. In large, nonstick skillet, heat oil. Add beef and pepper and cook, stirring to break up meat, until vegetables are tender and beef is no longer pink. Stir in remaining ingredients, except Mozzarella cheese. Simmer 5 to 6 minutes, until sauce thickens. Remove from heat and stir in 1 ounce of the Mozzarella cheese.
Melt butter in Dutch oven; add onion. Saute until tender. Add flour, stirring until smooth. Cook 1 minute, stirring constantly until mixture thickens. Stir in remaining ingredients. Reduce heat, cover and cook until cabbage is done.
Cream sugar, margarine and eggs together. Add 1/2 of the flour and whipping cream. Add rest of flour and other ingredients. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 to 60 minutes.
Brown chops and cut up meat. Place in crock-pot. Peel potatoes and slice. Add onion, potatoes and tomatoes; cook until potatoes are tender. White potatoes may be substituted for sweet potatoes. Salt and pepper to taste.
Mix together crushed crackers and melted oleo; pat into a 7 x 11-inch glass dish (save some for topping). Partially cook broccoli. Put topping on top of cracker crumbs. Add chunks of Velveeta cheese (at least 1 pound). Add topping that you saved. Bake at 350°, covered with foil, for approximately 20 minutes. Uncover and bake approximately 20 minutes longer. Ooooooh, it's so good.
Heat margarine. Add celery and onion. Cook 10 minutes or until tender. Stir in garlic. Add corn, beans, parsley, vinegar, salt, pepper. Cook until heated through. Stir in tomato.
Slice 2 loaves of French bread lengthwise. Combine 1/2 cup softened butter and package of Ranch style dressing mix. Spread butter mixture on tops of bread slices. Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
Mix baking powder with flour. Add butter, milk, eggs, vanilla and sugar. Mix with hand. If dough sticks too much on hand, add a little more flour. Cut dough into 2 parts. Roll thin. Cut round circles out of 1 dough and then roll the other. Cut circles, cut a small hole in center of second circle. Bake each circle separately.
Line an 8-inch square pan with foil. In small microwave-safe bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave at High (100) for 1 to 1 1/2 minutes, stirring after 1 minute until chips are melted and mixture is smooth when stirred.
Mix together the oats, coconut and nuts in a large bowl. In a saucepan, combine the remaining ingredients; cook over medium heat, stirring constantly until it reaches a boil. Boil 1 minute. Remove from heat and add 1/2 teaspoon of vanilla. Pour this over the cereal mixture in the bowl. Mix with a fork until cereal mixture is well coated. Drop from teaspoon onto waxed paper. Work rapidly for the mixture thickens quickly. Let stand until firm.
Mix all the ingredients together. Form into balls or small patties (you may roll in nuts, if desired). Wrap in foil. May be kept in refrigerator.
Mix hamburger, onion, bell pepper, salt, pepper, rice, onion powder and garlic powder. Mix in flour. Mix sauce. Drop balls made from meat mixture in sauce. Bake in 350° oven for 1 hour or until done.
Cut your cheese in blocks, of approximately 1 x 3 inches. Put 2 slices of jalapenos on the cheese side by side. Fold eggroll wrapper around it and when you get to the last corner, seal it with a small amount of water along the edge. Drop into a heated deep fryer and cook until golden brown. (Do not overcook as the cheese will run out into the deep fryer.) You may top these with salsa or a topping of your choice.
In a large bowl, mix milk, pineapple, cherry pie filling and pecans. Fold in whipped topping. Mix well. Pour into large mold or 3-quart oblong pan. Freeze. Remove from freezer 1 hour before serving. It also can be served after chilled in the refrigerator.
In skillet, cook beef, onion and garlic until brown. Drain well; add chili powder, salt and chilies. Simmer uncovered for 15 minutes. In heavy skillet, heat 1/4 inch oil. Fry tortillas one at a time. Drain on paper towels. Place tortillas on plates; divide ingredients equally. Layer in following order: Beef mixture, tomato, lettuce and cheese. Garnish as desired.
Mix together and simmer 1 hour. Let cool and store in bottles in refrigerator.
Mix sugar and cornstarch. Add water; bring to a boil. Boil for 3 minutes. Add the gelatin; cool. Add the fresh strawberries. Top with Cool Whip when ready to serve. Makes 2 pies.
Crust: Mix together 2 cups graham cracker crumbs and 6 tablespoons melted oleo. Spread in bottom of pan.
Melt candy bars. Mix with 6 ounces of Cool Whip. Add nuts if desired. Spoon into pie crust and top with remaining cool Whip. Chill for best results.