HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble beef, onion and pepper in a 2-quart casserole dish. Cover. Cook on High power 2 1/2 minutes. Stir; cook 2 1/2 minutes more and drain. Add the tomatoes, chili beans, taco seasoning and cheese. Cover and cook on High 5 minutes. Stir; cook on 80% (reheat power) 5 minutes. Stir. Sprinkle broken taco chips on top. Leave cover off. Microwave on 80% (reheat) 1 1/2 minutes. Let stand 5 minutes and serve.
Heat oven to 400°. Mix sugar, shortening, margarine, vanilla, eggs and dry gelatin. Stir in flour, baking powder and salt. Shape dough into 3/4-inch balls. Place 3 inches apart on cookie sheet (ungreased). Flatten with bottom of glass dipped in sugar. Bake for 6 to 8 minutes. Yields about 5 dozen cookies.
Measure spices into saucepan. Add vinegar and cover. Heat to a boil, Remove from heat; let stand while you prepare tomato mixture. (Spices steep in vinegar- just like tea. It's this separate brewing for spice flavor that keeps catsup a rich red color.)
Combine all ingredients and simmer for at least 20 minutes or cook in slow cooker for 1 to 2 hours.
Brown ground chuck. Using a fork, break meat into small bite sized pieces. Place mix, beans, tomatoes and tomato sauce in a large saucepan. Add browned meat. Simmer over low heat for 1 to 1 1/2 hours to blend flavors.
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Remove and cool on racks. Spread with Cream Cheese Frosting. Sprinkle with 1/2 cup chopped pecans.
Mix together in an iron skillet. Cook over medium heat, stirring constantly, until liquid disappears (10 to 15 minutes). Spread out on cookie sheet. Bake 20 minutes at 300°.
Mix all ingredients. Use 3 rounded teaspoonfuls to 6 ounces water. May add sugar if needed. Heat in microwave or use boiling water.
Crush cornflakes slightly with hands; set aside. Combine dates, sugar and eggs in a 10-inch skillet. Cook over medium heat, stirring constantly, until mixture pulls away from the sides of the pan, about 5 minutes. Remove from heat. Stir walnuts and vanilla into date mixture. Gently stir in cornflakes. Cool slightly, about 5 minutes. Shape mixture into 1 1/2-inch balls. Roll each in flaked coconut. Place on waxed paper lined baking sheets. Press a candied cherry half in each ball, flattening slightly. Makes 24.
Mix all ingredients together. Roll and cut. Place on cookie sheet and bake at 350° for 10 minutes.
Mix first 4 ingredients. Chill until icy cold. When serving, add chutney and nuts and sprinkle with coconut. One tablespoon chutney is usually enough per bowl. This is a different, very tasty addition to a summer dinner party. Makes about 2 1/2 cups (4 servings).
In a 13 x 9-inch pan, layer ingredients in order given. Bake at 350° for 1 hour.
1st Layer: Combine crumbs, oleo and 6 tablespoons powdered sugar to make crust. Put in square casserole dish.
Mix the first 4 dry ingredients; stir into melted butter until well blended. Bake on large cookie sheet set at 350° for 20 minutes. Stir OFTEN. Mixture should be crumbly. Cool. Can be made ahead and stored in a tightly covered jar until needed.
Brown meat and onion, drain. Drain beans some and add all ingredients to slow cooker. Cook 2-3 hours.
Dissolve gelatins together in boiling water. Add cold water and lemon juice. Gradually stir in pie filling. Pour into an 8 x 8 x 2-inch dish. Chill until firm. Fold sugar into sour cream just until blended. Spread over gelatin.
Cream butter and sugar together. Add lemon juice and well beaten eggs. Add	flour and baking powder, flavoring, dates and nuts.	Bake slowly 3 to 4 hours at 325° to 350°. Cut baking time in half when making half the recipe.
Melt butter or margarine in a small saucepan; add curry powder and saute 2 to 3 minutes. Remove from heat and blend in honey, lemon juice, salt and pepper. Place chicken pieces on rack in shallow roasting pan. Bake at 375° for 30 minutes. Brush with part of the glaze mixture and bake 15 minutes longer or until tender, brushing frequently with remaining glaze. Makes 4 servings.
In a large bowl beat butter until fluffy. Beat in brown sugar; add egg yolk. Beat in flour and then vanilla. Spread evenly (as possible) onto greased cookie sheet and bake at 325° for 25 minutes. Shut off oven and remove tray to sprinkle chips evenly over surface. Return to off oven for at least 5 minutes, then spread smooth chocolate. Sprinkle top with nuts. Allow to cool, then score top with knife and refrigerate for 2 hours. Break into bars.
Cream shortening and sugar. Add eggs and vanilla; mix well. Add milk and mix. Add dry ingredients alternately with bananas. Mix well. Pour into greased pan. Bake at 350° for 1 hour.
Heat oven to 375°. Prepare pastry. With rotary beater, beat remaining ingredients except walnuts and raisins until blended. Stir in walnuts and raisins. Pour into pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is nicely browned. Serve slightly warm or cool. Great with whipped cream.
Pour oatmeal into mixing bowl. Add enough water to cover oatmeal. Let stand until moisture is taken up. Drizzle honey over mixture. Add nuts, raisins and apple. Serve for breakfast. Apples will turn brown if not served immediately. Serves 2.
Use a good cut of beef (not stew meat). Dice and mix with remaining ingredients in covered casserole. Cook 2 to 2 1/2 hours at 325° to 350°. Serve over buttered noodles or rice.
Grease Dutch oven lightly. Pour in fruit. Spread cake mix on top and smooth out. Melt margarine and pour evenly over batter. Cover and bake about 10 minutes and check to see if fruit is bubbling through batter. If it is, remove from fire and leave coals on top until batter is browned.
Cream together Crisco, sugar: add eggs and mashed bananas. Blend thoroughly. Stir together flour, baking soda: add to banana mixture. Blend. Stir in nuts, chocolate chips and maraschino cherries. Divide batter into 3 greased and floured loaf pans. Bake at 350 for 1 - 1 1/2 hours. Check with toothpick.
Dissolve yeast in warm buttermilk. Set aside. Sift soda, salt, sugar and flour in bowl. Cut in shortening. Add yeast mixture. Stir until blended. Knead and roll 1/2 inch thick. Cut out biscuits and dip in melted butter.
Mix all ingredients together adding chocolate chips last. Grease and flour Bundt pan. Bake for 1 hour at 325°.
Preheat oven to 250°. Place all ingredients in a large heavy saucepan. Cover and bake at 250° for 5 hours.
Bring water to a boil and add macaroni. Cook until tender; drain and add butter, cheese and macaroni into large baking dish (reserve small amount of cheese for top). Add all remaining ingredients and mix well. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25 minutes.
Preheat oven to 350°. Grease 9 x 12 x 2-inch pan. Empty undrained pineapple into pan. Add cherry pie filling; mix together. Next sprinkle nuts. Sprinkle dry cake mix over top. Add fruit and nuts to	cover.	Drop 1/4-inch sliced pieces of stick butter over entire top of	cake mix. Bake until top is brown.
Combine all ingredients in large bowl, mixing until completely blended. Store in airtight container.
Mix ingredients together. Top with catsup. Bake 1 hour at 375°.
Cream butter and sugar, then mix in flour. Press into the bottom of a 12-inch round pan or a jelly roll pan. Bake at 300° for 20 to 25 minutes.
In a large mixing bowl, combine all ingredients except the flour; mix well. Begin adding 1/2 cup of flour at a time until you have a nice, thick batter (you judge). Pour into a well-greased 9 x 13-inch cake pan. Bake in a preheated 325° oven for 25 to 35 minutes. When time is over, turn off oven and sprinkle brown sugar on top. Leave in the oven for 10 additional minutes. After removed from oven, wait 45 minutes before serving. You may top each piece with Cool Whip, if desired.
Cook chicken until done. Add bouillon cubes, salt, pepper, Season-All salt and onions while chicken is cooking. I take the chicken off of the bones and I also use 4 to 6 chicken breasts instead of 1 whole chicken. Put chicken back in broth.
Heat olive oil in skillet. Add ingredients in skillet along with the garlic and water. Cover and steam for approximately 5 - 8 minutes, depending on personal taste. Serve while hot.
Cook broccoli and drain. Combine with rice, soup and cheese. Mix well. Pour into a casserole dish which has been sprayed with nonstick spray. Bake at 350° for 35 minutes.
Marinate vegetables and bacon bits in mayonnaise overnight. Before serving, add 2 cups crumbled cornbread.
Mix well. Chill. Drink 4 ounces morning and 4 ounces night. Good for arthritis. Gives you go power.
Dissolve jello in a cup of hot water. Into this stir marshmallows. Chill. When beginning to thicken, add pineapple, nuts, mayonnaise, cream and cream cheese or cottage cheese. Mold and chill.
Combine first 7 ingredients; stir in walnuts and dates. Combine sugars, oil, eggs, milk, vanilla, and zucchini; stir well. Add zucchini mixture to flour mixture, stirring just until dry ingredients are moistened. Pour batter into 12 greased and floured 1 cup miniature Bundt pans. Bake at 350° for 25 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes. Remove from pans, and let cool on wire racks. Serve with cheese spread. Yield: 12 (4 inch) loaves.
Cut meat into slices and marinate for 15 to 30 minutes. Larger pieces should be marinated 1 to 2 hours. Broil over hot charcoals. Turn meat only once.
Combine Jell-O and water. Bring to a boil. When cooled, stir in apricots and pineapple. Combine cream cheese and milk and beat until smooth with electric mixer. Fold into gelatin mixture and put into mold on dish and refrigerate. Spray mold with Pam.
Combine flour, cornmeal, baking soda, ginger and allspice. Mix well. Add pumpkin, juice and molasses. Mix until moist. Fold in raisins, if desired. Coat 4 (1 pound) cans with nonstick spray. Divide batter among cans. Bake at 300° for 40 to 45 minutes. Let set 10 minutes, then remove from cans.
Mix together the cream cheese, butter and sugar. Beat the eggs, flour and salt for 5 minutes. Add vanilla and beat for 2 minutes. Pour in tube pan. Put in cold oven. Then turn oven on after you put cake in oven at 300°. Bake for 1 hour. Wait 30 minutes before you check the cake for the first time.
Preheat oven to 325°. Spray 9 x 12-inch pan with Pam. Spread apple filling in bottom of pan. Sprinkle cake mix over filling. Melt butter and pour over mixture. Sprinkle walnuts evenly over mixture. Bake approximately 1 hour or until top is golden brown.
Mix by hand. Freeze in 9 x 13-inch baking dish or pan. Serve frozen.
In a bowl, mix together flour, salt and lemon peel. Cut in shortening with a pastry blender. Add pineapple juice and mix to form dough. Roll out to 1/8-inch thickness and cut rounds 1/2 inch larger than pineapple slice. Cut 8 this size and, using a donut cutter, cut 8 more.
Mix meat, onions, parsley well and season with the salt and pepper and allspice. Press into a roasting pan to form a flat loaf about 1-inch thick. Place in a 350° oven and brown for about 1/2 hour (meat will shrink a little from sides of pan). While this is browning, brown the potato halves in hot oil in a skillet until they form a crust. Put aside.
Place orange juice and ice cream in blender until smooth. Fill tall glasses 1/2 full of crushed ice. Fill half way with ginger ale. Add blender mixture and stir gently. Top with a maraschino cherry. Makes 8 tall glasses.
Mix well as listed. Pour into a well-greased cookie sheet or pan. Bake in preheated oven at 375° until golden brown and firm in middle (30 to 45 minutes). Test with toothpick.
Combine all ingredients. Pour into pie crusts and chill. I use hand mixer for all but oranges. I fold them in last gently.
Preheat oven to 350°. Cream margarine, 1 1/2 cups sugar and eggs in a mixing bowl on low speed, then on high speed. Scrape bowl. In another bowl, sift the flour, cream of tartar, soda and salt together. Add to mixer and mix until blended. Form dough into tablespoon-size balls. Mix 1/4 cup sugar and cinnamon in small bowl. Roll cookie dough balls in cinnamon-sugar mixture. Place cookie dough balls 2-inches apart on ungreased cookie sheet. Bake just until firm. Does not need to look brown. Carefully lift onto cooling rack to cool completely. Yields 5 dozen.
Combine sugar, salt, water and butter. Heat to boiling. Cook to light crack stage, 285°. Add 1/2 cup nuts. Pour into well greased cookie sheet; cool. Spread half of chocolate over top and sprinkle with 1/2 cup walnuts. Spread second half chocolate over nuts and then sprinkle with remaining nuts. Break into pieces to serve. Makes about 2 dozen pieces.
Put all ingredients in glass casserole dish. Do not cover. Bake at 400° for 45 minutes or till potatoes are tender.
Preheat oven to 425°. Beat egg yolks until creamy. Fold in condensed milk, beat lightly. Stir in lime juice and zest. When thickened, pour into pie shell. Beat egg whites until very stiff and peaks form. Slowly add sugar. Add vanilla when all the sugar is added. Spread over pie. Brown under broiler until meringue is golden. Chill before serving.
In 3-quart saucepan, boil water, vinegar and dill. Reduce heat and simmer 5 minutes. Drain and set aside. Saute onions in butter until tender. Stir in green beans, salt and savory. Cook on medium heat for 5 minutes; stir continuously.
Cook first 3 ingredients over low heat until smooth, then remove from heat. Add 1 cup powdered sugar, vanilla and Rice Krispies. Put in well greased pan and cool in refrigerator until firm.
Mix dry ingredients. Add rest of ingredients and mix well. Mix 2 tablespoons sugar, 2 tablespoons cinnamon and 1 teaspoon nutmeg in small bowl. Grease 3 mini or 2 large loaf pans. Pour part of dough in each pan; sprinkle half of cinnamon mixture, rest of dough and top with remaining cinnamon on top. Bake at 350° for 45 to 50 minutes.
In a glass dish, layer shrimp and onions. Blend remaining ingredients and pour over shrimp. Cover and refrigerate for several hours or overnight. Drain shrimp, arrange on plate. I garnish with fresh chives (chopped) and serve with toothpicks.
Soften cheese, using enough milk to cream well. Dice the package of beef fine; add and mix in garlic salt to taste. Good with assorted crackers, pretzels or chips.
Steam green beans until tender-crisp, about 15 minutes. Drain. Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour. Serve at room temperature or chilled. Yield: 4 servings. Carbohydrate 12 g, protein 3 g, fat 28 g, calories 292.
Combine first 5 ingredients in a large bowl. Mix all wet ingredients and add to dry, stirring to moisten well. Cover and store in refrigerator until ready to bake, as long as 5 to 6 weeks.
Thoroughly grease muffin pan cups. Divide dough into 12 pieces. Divide each piece into thirds. Shape into balls. Place 3 balls in each prepared muffin cup. Let rise as directed. Bake for 7 to 10 minutes or until golden brown. Makes 12 rolls.
Cook ground beef; drain. Add beans, tomato juice and chili powder. Let mixture come to a boil; add sugar. Cook 1 hour on medium heat.
Set aside milk to cool slightly. Mix yeast into warm water; melt margarine (or butter) and combine with salt, sugar and egg. Combine all the above ingredients with the flour and milk and mix together lightly with fork or hands. Let this dough stay in a covered bowl at room temperature for 1 hour. After 1 hour beat batter down, add raisins and divide dough in half; put in bread pans; place in preheated 350° oven for 40 minutes.
Pour water over oatmeal in a large bowl; cool. Stir in 2 cups of flour and yeast. Raise, uncovered, until doubled in bulk. Punch down; work in salt, oil, molasses and enough flour to make a stiff dough. Knead, adding extra flour is necessary for about 10 minutes. Divide in 3. Form loaves in 3 buttered 9 x 5 x 3-inch pans. Allow to rise again until doubled. Bake in 350° oven for 60 minutes.
Brown meat; add other ingredients and simmer for 1 hour. Stir often to keep from sticking. Makes a big batch. You can freeze half for later. Serve on a roll.
Brown ground chuck, onion, and pepper.	Drain and add remaining ingredients and simmer 2 hours.	Add cheese on top of each bowl of soup.
Mix first 3 ingredients together. Mix the next 4 dry ingredients together. Add the dry ingredients to the egg mixture. Form into a big smooth ball; chill 15 minutes. Pinch off into small balls and flatten with a fork or bottom of glass. Bake as usual for cookies at 350° until light brown.
Heat oven to 350°. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 mins. (Do not overbake.) Cookies will be soft. They will puff while baking and flatten while cooking. Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 4 1/2 dozen.
Wash basil leaves thoroughly in lukewarm water and drain well. Add basil and next 3 ingredients to food processor bowl and process until smooth. Combine water and oil; with processor running, pour oil mixture through food chute in a slow, steady stream until combined. Set aside.
Cook broccoli, drain and set aside. Saute onion in oleo; add soup. Melt cheese in mixture. Add salt, pepper, Accent, Worcestershire sauce and mushrooms. Stir in broccoli. Add almonds. Serve warm with Fritos, tacos or Melba rounds.
Cook first 4 ingredients together. Drain. Add remaining ingredients. Pour all ingredients into a crock-pot or Dutch oven and cook over low heat for 1 to 2 hours.
Melt butter and cheese. Add other ingredients. Mix well. Spread on English muffins and cut into wedges. Bake for 8 to 10 minutes at 350°. These can be frozen before serving.
Boil cranberries in water 5 minutes. Add sugar. Boil 5 minutes longer. Add Jell-O, pineapple, grapes and nuts. Place in glass dish and refrigerate until chilled.
Mix dry ingredients with Crisco and butter. Add seed; mix well. Add eggs, milk and vanilla; mix well. Grease pan; may be chilled. Bake about 20 minutes until golden brown at 375°.
Heat 1 stick butter in water to boil. After water and butter have boiled, add 1 cup cold milk, 2 beaten eggs and vanilla. Mix all dry ingredients together. Add wet ingredients and blend well. Bake at 350° for 50 to 55 minutes in 9 x 13-inch cake pan. Frost with your favorite frosting.
Combine first 5 ingredients in saucepan. Cook over low heat 10	minutes. Add Rice Krispies and nuts. When cool, shape into balls; roll in coconut.
Peel the carrots. Remove seeds from the lemons and put through meat grinder. Put on to boil with very little water. Cook slowly until tender, then add the sugar and boil until thick.
Mix all together with lite Miracle Whip (do not thin). Chill and serve.
In medium saucepan, bring to boil margarine, cocoa and water. Add to sugar and flour in mixing bowl; blend together. Add sour milk, baking soda, vanilla and eggs. Mix well. Bake at 375° for 22 minutes in 12 x 15-inch pan, greased.
In a 1 1/2 quart casserole dish, mix nuts, sugar, syrup and salt. Cook uncovered on high for 4 minutes. Stir. Cook on high for 4 more minutes. Add butter and vanilla. Cook for 2 more minutes on high. Add soda and stir until light and foamy. Pour out on a greased cookie sheet. Let cool. Break into pieces. Store in air tight container
Place margarine in a 4-cup glass measure. Microwave on High power 30 to 40 seconds or until melted. Stir in cocoa; then milk. Blend in sugar and vanilla to make a smooth Frosting. Spread on top of cake in dish.
Melt the butter, stir in the brown sugar, corn syrup and salt. Stir constantly, bring to a boil and boil 5 minutes. Remove from heat and add baking soda and vanilla. It will bubble up.
Combine first 6 ingredients; taste for hotness before adding jalapenos. Place in covered container and chill.
Split rolls. Melt margarine and add mustard, Worcestershire sauce and poppy seed. Spread mixture evenly on both sides of rolls. Add small pieces of ham and cheese. Cook at 350° until cheese melts.
Sprinkle zucchini, beans, onions and pepper lightly with salt; let stand 15 minutes. Rinse well. Stir vegetables into boiling water to cover; cook, uncovered, 2 minutes. Drain; rinse with cold water.
Deep fry or bake chicken. Melt butter and mix with hot sauce and dressing. Dip chicken in mixture. Coats approximately 40 wing pieces.
Cut onions, peppers and sausage in strips. Heat oil in skillet and fry sausage until brown. Add onions and peppers and cook all together. Add green beans, cover and reduce heat to simmer. Cook for 15-20 minutes.
Sift flour, sugar, salt, baking powder and soda into a large mixing bowl to blend. Whisk eggs to mix and add melted butter, heated orange juice and grated rind. Blend and add to dry ingredients. Mix just enough to blend. Add cranberries and nuts; mix through. Bake in 2 medium, well greased loaf pans (fill 2/3 full). Bake at 350° for 1 hour. Test with toothpick. This freezes well.
Mix butter and sugar in a bowl. Combine butter mixture with all other	ingredients. Mix well. Pour into a greased pan; bake at 350° for 20 to 25 minutes.	Serves 20.
Cream	butter	 and sugar. Add vanilla. Add flour gradually until it can be handled without sticking to hands. Add nuts, blending well. Pinch off dough in small balls. Put in ungreased pan and cook 40 minutes at 300°.	When cool, roll in powdered sugar.
Cream the brown sugar and butter. Add eggs. Fold in sifted flour (save 1/2 cup flour to mix with fruit), cinnamon and soda. Mix well with sugar and butter. Mix all other ingredients together and stir into first mixture. Batter should be stiff. Drop by teaspoon on cookie sheet. Bake at 350° for 12 minutes.
Mix sugar, syrup, salt, butter and vanilla; add beaten eggs. Pour in a 9-inch unbaked pie shell. Sprinkle nuts over filling. Bake at 350° for approximately 45 minutes.
Combine onion salt, celery salt, garlic powder and liquid smoke. Rub onto brisket. Wrap brisket in heavy foil. Let stand overnight in refrigerator. Before cooking, remove foil from brisket and cover with Worcestershire sauce. Rewrap in foil and bake 4 hours in 300° oven. If there is a lot of juice, drain it off and then pour barbecue sauce over brisket. Cook one hour longer in 350° oven.
Mix chicken soup, mayonnaise and curry powder together and set aside. In buttered casserole dish spread chicken, then broccoli, then cover with the soup mixture and then the cheese. Finish with the grated cheese and cover with bread crumbs; dot with butter. Bake at 350° for 25 minutes.
Heat marshmallows and orange juice in top of a double boiler over simmering water until marshmallows are melted, stirring occasionally. Remove from heat; turn into a bowl. Let cool.
Slice sugar cookies; place in pizza pan. Bake in oven at 350° for approximately 15 to 20 minutes. Let cool. Spread pineapple and bananas over crust. Mix Cool Whip, cream cheese, sugar and vanilla; spread over bananas. Place oranges, kiwi and strawberries.
Cook corn until barely tender; drain and reserve liquid. Melt margarine in saucepan and blend in flour. Gradually add milk and vegetable liquids (1/2 cup). Stir until thick and smooth. Add celery salt. Layer corn and asparagus in a sprayed casserole. Pour cream sauce over that and top with bran or crumbs and cheese. Bake at 350° for 20 minutes.
Heat sugar and water until sugar dissolves. Let cool. Stir in orange juice, lemonade and pineapple juice. Add vanilla and almond extract. When ready to serve, add ginger ale. May freeze before adding ginger ale. May also add ice.
Melt morsels in pan over boiling water. Remove from heat. Add noodles, nuts and raisins. Toss gently until blended. Drop from a teaspoon onto wax paper. Let harden. Makes about 36 clusters.
Combine egg, oil, sugar, zucchini and vanilla. In separate bowl, combine remaining ingredients, except raisins. Gradually add to zucchini mixture. Blend. Stir into raisins. Pour into two loaf pans that have been greased with butter. Bake at 350° for 1 hour.