HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Add onion powder, paprika, cayenne pepper, bouillon, broth, tomato sauce, pepper juice and water. Cook over low heat for about 2 hours. Add chili powder, cumin, garlic powder and white pepper. Cook an additional 30 minutes. Add salt. Add flour and water for thickening.
Cream together the margarine, peanut butter, brown sugar and eggs. Add flour and baking powder. Stir in the chocolate bits and nuts. Spread in a 9-inch square pan. Bake at 350° for 30 to 35 minutes. Cool in pan; cut into 36 bars.
Peel and grate cucumber (not seeds). Drain off liquid. Combine with remaining ingredients. Process in blender until smooth. Chill and serve with favorite chips. Makes 1 3/4 cups.
Mix with egg white. Add 1 quart pecan halves. Cover nuts well. Pour on foiled-lined cookie sheet. Bake at 250° for 1 hour. Stir every 15 minutes.
Melt margarine in a saucepan. Stir lemon juice into melted margarine. (Add more lemon juice if you like a more tangy flavor.) Add remaining ingredients and blend. Remove from the stove. (It is not necessary to cook the sauce.)
Place rind in salt for 3 days. Remove from brine and let stand in fresh water for 24 hours. At the end of this time, drop in scalding hot alum water for a few minutes, then in cold water and wipe dry.
Mix the first 5 ingredients together. Cook until thickens. Remove from stove and add vanilla and butter. Pour into a cooked pie shell.
Place peaches, including the juice, in blender. Blend at high speed until smooth (about 10 seconds). Blend in milk. Add sherbet, mixing just until blended. Pour into glasses. Serve immediately.
Place 1 or 2 small chocolate mint patties on sliced pound cake. Heat in toaster oven until melted. Serve immediately.
Preheat oven to 400°. In 10-inch skillet, combine first 9 ingredients. Cook over medium heat 15 minutes, stirring often. Cool 10 minutes. Meanwhile, prepare hot-roll mix as label directs for pizza dough. On lightly floured surface, using floured rolling pin, roll dough into a 12-inch square; place on a greased cookie sheet. Spoon meat mixture down center third of dough to within 2-inches of both ends. Shape meat into loaf; sprinkle loaf with cheese. Cut 6 diagonal strips of dough (each 2 inches wide) on each side of meat. Fold dough ends over meat; then crisscross strips over top. Brush top of dough with beaten egg; sprinkle with sesame seeds. Bake 30 minutes or until top is golden brown. To serve, cut into diagonal slices. Makes 6 servings.
Boil noodles as directed; pour over tuna which is in colander. Then place in casserole (that has been buttered) by layers: tuna, add noodles, eggs and olives and mushroom soup. Top with eggs, olives, then soup. Bake in oven 30 minutes at 350°.
Combine all ingredients and pour into a 1-quart casserole. Bake 10 minutes at 350°. Finish at 300° until 45 minutes are up. If more is needed, double the recipe and time.
Beat eggs in a large bowl. Stir in sugar, oleo and vanilla. Mix together flour, cocoa and salt. Add to oleo mixture. Stir in chocolate chips and walnuts. Pour into greased 9-inch pie plate. Bake 30 minutes or until set at 350°. Serve warm or at room temperature. Garnish with whipping cream or ice cream. Makes 6 to 8 servings.
Dissolve jello in 3 cups of water, then add all other ingredients in gallon container and fill container with water. Shake several times the first 4 or 5 hours.
1. Slice the potatoes lengthwise into 1/2-inch thick pieces. Using the tip of a sharp knife make cross hatch slashes 1/4-inch deep and 1/4-inch apart in the flesh of each potato half without cutting into the skin. This should look like a grid pattern. 2. Combine remaining ingredients and mix well. Place potatoes in glass casserole dishes. Pour marinade over potatoes evenly. 3. Cover each dish with plastic wrap and microwave seperately 10 minutes turning potatoes once 1/2 way through. 4. Place potatoes on a preheated grill. Cover and cook until tender (about 20 minutes) turning once 1/2 way through.
Dissolve 2 small packages raspberry jello in 2 cups hot water and 1 cup cold water. Pour in 13 1/2 x 9 1/2-inch dish. Add crushed pineapple, drained, and sliced bananas. Let set. Spread sour cream on top. Let set until cold. Dissolve 2 packages raspberry jello in 2 cups hot water. Add thawed package of raspberries. Chill until cold and then spoon onto top of sour cream. Let set. This is good enough to be a dessert!
Mix all ingredients together. Spoon out on greased cookie pan. Bake at 350° for 8 to 10 minutes.
Heat oven to 350°. Grease a 9 x 13-inch baking pan. In large saucepan over very low heat, melt butter and chocolate. Remove from heat; stir in sugar. Cool slightly. Add eggs, one at a time; beat after each addition. Stir in flour, vanilla, salt and nuts; pour into pan. Bake for 30 to 35 minutes. Cool; cut into pieces.
Preheat oven to 350°. Melt butter and set aside to cool. Beat eggs. Mix in sour cream and stir in cooled butter. Add corn and cornbread mix. Mix thoroughly and pour into greased 9 x 13-inch casserole dish. Bake at 350° for 45 minutes to an hour.
Stir together all ingredients, except for apples. Fold in the apples (this mixture will be extra thick). Nuts may be added. Bake 1 hour at 325° or until you think it is done.
Let sausage and cheese stand until room temperature (soft). Mix well; roll into small balls. Bake at 300° for 1/2 hour on a Pam greased cookie sheet.
Brown the meat and drain. Add onions, salt and pepper, along with the soup. Layer alternately with cooked egg noodles and grated cheese in a casserole dish. Bake at 350° for 30 minutes. Remove from oven and top with Chinese noodles and almonds. Bake for an additional 15 minutes.
Mix well. Pour into a quart casserole dish. Bake for 1 hour and 15 minutes at 400° to 450°. Stir occasionally.
Mix together eggs, sugar, flour, nuts, baking soda, vanilla and pineapple with a spoon. Do not use a mixer. Spray or grease bottom only of a 9 x 13 pan. Pour in batter and bake for 40-45 minutes at 350 degrees. Cool.
Heat Crisco in medium skillet on medium heat. Add onion and garlic. Stir-fry until soft, but not browned. Remove from heat. Cool slightly. Stir in catsup, lemon juice, honey, Worcestershire sauce, dry mustard, hot pepper sauce, salt and liquid smoke, if used. Stir until well blended. Use over your favorite meat.
In heavy pot, brown on all sides the beef brisket or boneless round or chuck roast in oil. Add chopped onion. Cook until golden. Combine catsup, Worcestershire sauce, brown sugar, cider vinegar and salt. Pour over meat. Simmer, covered, until meat is tender, about 3 hours. Serve, sliced, with sauce along with onions, carrots and potatoes, if desired.
Cut bacon in small pieces and crisp. Pour off most of the grease. Chop 1 medium-size onion. Crush 1 pod garlic. Cook until onion is tender. Remove from skillet. Open tomato paste and heat to remove any excess liquid. Add tomato sauce and water. Simmer slowly; add chili powder, salt and pepper (cayenne) to taste. Simmer slowly at least 45 minutes. Cook spaghetti as directed on package. This is good with plain lettuce salad and French bread (garlic butter).
Cook the rhubarb, sugar and 1/4 cup water together for 5 minutes; set aside and cool. Dissolve strawberry gelatin in 2 cups boiling water; let cool. Fold rhubarb mixture, banana and cubed cream cheese into slightly thickened gelatin. Pour into mold and chill until set.
Combine first 5 ingredients. Set aside. Cream shortening and sugar until light and fluffy; beat in eggs and vanilla or lemon flavor. Add flour mixture, mixing well. Stir in oats and pecans. Shape dough into 1-inch balls and place on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Brown beef until crumbly. Cover and simmer for 20 to 30 minutes or until rice is done. Before serving, add 1 cup either grated or crumbled Velveeta cheese. Delish!
Mix all ingredients and store in airtight container in a dry place. Use 1/3 cup in 8 ounces of hot water or heaping teaspoonful to taste.
Keep popcorn warm in a 275° oven. Combine corn syrup, sugar and salt in a heavy 2-quart saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook without stirring for 4 minutes. Remove from heat. Stir in vanilla and food coloring; mix well. Pour syrup slowly over popped corn in a fine stream, mixing with a wooden spoon. When cool enough to handle, but still quite warm, shape into 2 to 2 1/2-inch balls. Don't pack too tightly. Makes 12 to 18 popcorn balls.
Remove tops and seeds from bell peppers. In large skillet, bring water to a boil. Cook peppers for 5 minutes. Remove and drain. Cook rice according to package directions. In a skillet, brown beef and onion; drain. Add tomato sauce, herbs, salt and pepper. Cook for 5 minutes. Stir in rice.
place beans in cooking dish and add other ingredients. Top with cooked bacon. Cook 45 minutes at 375° salt and pepper to taste.
Freeze 1 quart of cherry soda for beverage cubes. Chill remaining soft drinks. When ready to serve, shave or crack beverage cubes; place in a punch bowl. Add other soft drinks slowly. Garnish with orange or lemon slices. Makes 24 servings.
Remove cores of cabbages. Boil whole heads and drain. Set aside. Brown meat mixture; season to taste.
Use the tweezers to remove the prepared fortunes from the cookies. Use the opposite end of the tweezers to push your own fortunes into the cookies. Personalizing your own cookies can be lots more fun than the prepared ones.
Place paper liners in regular size muffin tins. Mix crushed macaroons, crushed almonds, sugar and 1 cup cream (not whipped); blend well. Whip remaining cream and fold into macaroon mixture with liqueur and rum. Spoon into muffin cups and freeze at least 2 hours. Top with whole almonds.
Lay scallops in casserole. Mix sherry and canned soup. Add shrimp. Pour soup and sherry over all. Cook at 350° for 25 to 30 minutes. Blend crumbs and butter. Spread over all and bake 15 minutes plus. Test doneness of scallops.
*I use Giant brand old fashioned French with 1/2 olive oil and 1/2 vegetable or canola oil and a large tablespoon of some good kind of mustard, such as Grey Poupon or Dijon.
Boil chicken and drain. Layer chicken in casserole dish. Mix remaining ingredients and pour over chicken. Bake at 400° for 20 to 25 minutes until bubbly.
Beat all ingredients adding each individually. Bake in lightly greased pan or loaf pan 45 minutes at 350°. Freezes great in Ziploc bags after wrapping first in foil.
Mix first four ingredients well and press into bottom of a 13 x 9-inch pan. Bake at 350° for about 20 minutes or until light brown. Then soften cream cheese and cream with 2 cups powdered sugar. Mix with large Cool Whip and spread over cooled crust. Pour blueberry pie filling over the top. Chill well.
Cream butter and Crisco. Add sugar and beat well. Add eggs one at a time. Beat after each egg. Add flour and milk; beat again. Grease tube pan well and flour. Put cake into oven while it is cold. Turn oven to 300° and bake for 1 hour. Turn oven up to 325°. Bake for 30 minutes.
Mix all ingredients (do not heat). Makes enough dressing for 1 medium head of cabbage, grated coarsely or sliced finely. Slaw will be nice for several days by being kept in refrigerator.
Cook venison and onions over medium heat in a little oil in a large pot until brown, stirring frequently. Stir in remaining ingredients. Reduce heat; simmer at least 1 hour. Stir occasionally.
Blend onion-mushroom mix with 1/2 cup water. Combine ground beef, corn, bread crumbs and 6 tablespoons of onion-mushroom mixture. Mix well.
In large roasting pan, mix soy sauce, sherry, ginger, onions and garlic clove. Place spareribs in soy sauce mixture, turning each portion to coat well. Arrange spareribs meat side down in roasting pan. Bake in 325° oven for 1 hour. With pastry brush, baste ribs with soy sauce mixture in pan, occasionally. Turn ribs over and bake 20 minutes. In measuring cup, drain 1/4 cup juice from pineapple; stir in brown sugar. Brush ribs with brown sugar mixture. Bake 10 minutes longer or until ribs are fork tender. Spoon pineapple over ribs; bake 10 minutes or until pineapple is hot.
Arrange lettuce in a large salad bowl. Drizzle avocados with with lemon juice. Arrange avocados, shrimp, cheese, tomatoes and cucumber on lettuce. Mix together cocktail sauce and mayonnaise. Serve with salad. Yields 6 to 8 servings.
Mix all ingredients in a bowl. Place in a greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Simmer the hambone and soaked beans in 3 qts. water for 2 hours. Add the rest of ingredients and simmer 1 hour longer. Remove hambone: chop pieces of meat and return to soup. Mash beans if needed to thicken soup.
Combine first 3 ingredients in saucepan blending in water. Bring heat to boil, stirring constantly. Stir and boil 2 minutes. Add milk and heat (not to boil). Pour 1 tablespoon whiskey in each 6-ounce cup. Add hot cocoa and top with whipped cream.
Mix tomatoes, soups, broth, onion and spices. Cook together about 10 minutes. Add chicken in bite size pieces. In large 9 x 13-inch baking pan, layer Doritos, cheese and chicken mix. Repeat and cook at 325° for 40 minutes. Remove from oven and sprinkle cheese on top. Return to oven until cheese melts.
Combine all ingredients; stir well. Put in greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Mix berries and pineapple in bottom of a 13 x 9-inch baking dish. Sprinkle sugar. Add cake mix. Sprinkle nuts. Pour melted margarine on top. Bake at 350° for 45 minutes.
Wash salmon and place on foil lined pan. Place small pieces of shaved butter or margarine, approximately one piece per square inch, on one side of salmon. Cut very thin slices of onion and place on top of the butter or margarine. Pour enough lemon juice on steaks to coat all surfaces (a small amount may be used by tilting pan and spooning over steaks). Leave juice in pan. Seasoning may be added, if desired. Cook under preheated oven broiler for 7 to 10 minutes per side, depending on broiler temperature. Do not overcook.
Mix first 6 ingredients in bowl, stir well. Add cabbage, onion and green pepper. Serve chilled.
In large shallow glass baking dish, blend sugar, soy sauce, cornstarch, garlic powder and pepper; add beef and turn to coat. In a large skillet, heat 1/2 inch oil to 350°. Fry beef in three batches until brown and crisp. Remove with slotted spoon; drain on paper towels. Garnish, if desired, with sliced green onions and crushed red pepper.
In a large pot, heat water and crumbled bouillon cubes. When boiling, add macaroni. Cook according to package instructions until tender. Drain well. Cut ham into small strips. Place a layer of pasta over bottom of a lightly greased pan. Sprinkle with some ham. Repeat last step. In a bowl, whisk together eggs, half and half, salt and pepper. Pour mixture over macaroni. Top with grated cheese. Bake at 350° for 35 minutes or until lightly brown on top.
Let dough rise. Shape dough into 8 balls and place of a cloth about 4 inches apart. Cover and let rise 1 hour. Combine all the filling ingredients in a mixing bowl and with beater until smooth and well blended. Roll out balls of dough and make into circles. Divide filling equally on all circles and close. To close, bring two edges of circle toward center and seal by pressing dough together between finger tips. Bring bottom up to make a triangle and seal. Bake on lightly oiled cookie sheet at 400° until golden brown, about 5-10 mins.
*If Kraft garlic cheese is unavailable, substitute Velveeta and season with garlic salt to taste.
Mix, then place in a 2-quart casserole. Dot top with 4 tablespoons butter. Cover with foil. Press down on entire top of the potatoes. Refrigerate (will keep a week). Uncover and bake at 350° for 30 minutes.
Brown ground beef; drain grease. Stir in tomatoes, tomato paste, chili powder and onion. Cover and simmer 15 minutes. Place chips on 5 plates. Pour beef mixture over chips. Sprinkle with grated cheese. Serves 5.
Brown and drain meat. Add Velveeta and stir over low heat until melted. Add seasonings. Spread on rye bread and place on cookie sheets. Freeze. When frozen, place in plastic bags and freeze until ready to bake. Bake at 400° for 10 minutes.
Combine soy sauce, wine, green onions, garlic and ginger. Stir in shrimp and let stand 12 minutes. Heat oil in large skillet over medium heat. Drain shrimp and add to pan. Stir-fry 1 to 2 minutes or until shrimp are pink. Serve immediately.
Saute onion in butter. Mix together all of ingredients. Top with crushed corn chips. Bake at 350° for 15 to 20 minutes.
Thaw and drain raspberries; measure liquid from berries and add water to make 1 1/2 cups. Heat liquid and dissolve jello. Fold cranberry sauce into jello mixture with mixer. Then fold in sour cream with mixer until sour cream dissolves. Stir in raspberries. Refrigerate until firm. Goes well with poultry and ham dinners.
Brown ground beef; drain. Add 1 can enchilada sauce. Fry tortillas one at a time in oil until soft. Lay on paper towel to	drain.	Put about 1 tablespoon meat in center of tortilla. Add small	amount of cheese. Roll up and put seam side down in dish. When all of them are rolled up, cover with remaining meat. Pour some ketchup over the meat. Pour on the 2 cans of sauce. Top with cheese. Cover with Reynolds wrap and heat for about 30 minutes at 350°.
Combine first four ingredients. Bring to boil over medium heat, stirring constantly until sugar is dissolved. Continue cooking and stirring until soft ball stage (234°) or until a small amount forms a soft ball in cold water. Remove from heat. Add butter, vanilla and as much peanut butter as you wish. Cool for a few minutes. Beat until fudge loses its gloss. Pour into buttered pan and finish cooling. Yields 2 1/2 dozen squares.
Mix all ingredients, except for cheese and potato chips. Put in a casserole dish. Put cheese and potato chips on top and bake at 325° for 45 minutes.
Drain juice from cherries and pineapple; add enough water to make 2 cups. Add sugar and cornstarch to water/juice mixture and cook until thick, stirring. Fold in fruit, nuts and almond extract. Pour into 2 baked pie shells and top with whipped topping.
Combine yeast with water and sugar in a large bowl and after 5 minutes add 1 cup flour, stirring well. Cover and let rest for 20 minutes. Now add salt, oil and eggs less the one yolk which you will use to glaze the loaf. Stir in last of flour and knead on a board for 5 minutes. Grease and seal into refrigerator to rise slowly overnight. Divide dough in two the next morning then each half into three ropes of dough. Braid three ropes and tuck in ends and place on a greased baking sheet. Let rise to double and glaze with a mixture of the egg yolk with 1 teaspoon water and a pinch of salt. Sprinkle with poppy seeds. Bake at 425° for 15 minutes, then 350° for 15 minutes. I make this at Easter.
Put 2 large heads of dill in each quart jar. Fill with pickles lengthwise. Put garlic bulbs on top. Heat water, salt, sugar and vinegar. Cold pack about 5 minutes. Then remove right away. Let set several weeks before using.
Coat steaks with flour. Melt shortening in skillet. Cook steaks over medium-high heat until brown and crispy, about 4 minutes on each side.
Preheat oven to 350°. Melt margarine and soften cream cheese. Mix cake mix, egg, margarine and cream cheese together. Add your choice of chocolate chips, etc.
Combine first 4 ingredients and pour into pie shell. Bake at 425° for 5 minutes. Reduce heat to 300° and bake for 1 hour.
Slice and boil zucchini and onion for 5 minutes. Brown sausage in pan. Add Stove Top chicken stuffing. Mix soup, sour cream and carrots. Add to zucchini mixture. Put layer of sausage on bottom of dish and then layer stuffing, then zucchini mixture, another layer of sausage mixture and top with dressing. Bake at 350° for 45 to 50 minutes.
Combine all. Marinate seafood, chicken, pork or beef in sauce. Baste meat in pan or on grill. The sauce will keep in covered jar for 1 week.
Combine tuna, celery, onion and cheese spread; stir well. Layer lettuce, cucumber and tuna mixture in pita halves. Top each with tomato. Serve immediately. Yields 4 servings.
Make honey mustard sauce ahead of time. Keep refrigerated. Preheat oven to 400°. Combine mustard and honey in small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken skin side down. Brush on sauce. Pull back skin on chicken and brush with sauce. Bake until juices run clear (about 30 minutes).
Mix sugar, margarine and eggs. Stir in milk. Add bananas. Sift well the flour and dry ingredients. Add nuts. Pour into well-greased 9 x 3-inch pan. Let stand 20 minutes before baking. Bake for 1 hour at 325° or 350° until tests done.
Prepare a brown paper bag by spraying with Pam until well coated. Place the following in a 4-cup glass bowl: brown sugar, margarine, corn syrup and salt. Microwave on High until it is boiling. Continue cooking after reaching the boil stage for 2 minutes. Add soda and stir well (mixture will be foamy). Place popped corn and peanuts in bag and pour syrup over corn; shake well. Microwave for 1 1/2 minutes and shake. Microwave for 1 1/2 minutes and shake, then microwave for 3 seconds. Shake and pour on cookie sheet to cool.
Cook celery until soft. Add broth mix. Pour into blender. Add milk; blend for 10 to 15 seconds. Reheat and serve.
Mix well; set aside for a few days. The longer, the better. This dressing gets thicker and thicker. Good on fruit salad, cabbage slaw, raisin salad and head lettuce.
Heat chocolate with milk to melting. Beat egg yolks and beat into chocolate; cool. Beat egg whites and fold into chocolate. Beat whipping cream and sugar. Add to mixture. Break cake into small chunks and mix into chocolate. Put in a 13 x 9-inch pan. Cover with nuts. Refrigerate. (Can be frozen.)
In top of a double boiler, combine marshmallows and orange juice. Cook over boiling water, stirring frequently, until marshmallows are melted. Let cool.
Soften butter and cheese. Mix together with clean hands. Put dough in cookie press using cheese straw disc, bake on cookie sheet at 350 degrees until done (lightly browned).
Grate potatoes. Set aside. Beat eggs and add sugar, nutmeg, vanilla, salt and milk. Melt butter in casserole dish to coat. Pour excess butter into mixture. Add potatoes and mix well. Pour in casserole dish. Cover and bake at 350° for a little over an hour. Remove cover for about the last 15 minutes of baking.
Mix all ingredients together. Roll into balls. Cook on cookie sheet at 350° for 30 to 45 minutes. Take out and put into sauce.
Brown ground beef and drain fat. Add dry taco mix and refried beans. Put in a 9 x 13-inch pan. Make the cheese sauce and pour over beans and beef mixture. Add the grated cheese on top. Mix sour cream and taco sauce together and layer it on top of the cheese. Bake at 350° for 20 to 25 minutes. Garnish with all the optional ingredients if desired. Serve with taco chips.
Stir together flour and sugar. Add remaining ingredients. Beat all together until well mixed. Put in buttered pie plate (10-inch). Bake 40 minutes at 350°.
Cream sugar, eggs and shortening. Mix cocoa and food coloring and add to above. Sift salt and flour and add alternately with buttermilk. Add vanilla. Mix baking soda and vinegar and add last. Bake in 2 (8-inch) pans at 350° for 35 minutes.
Mix sugar and flour; add boiling water and mix. Cool. Beat egg whites, salt and baking powder until stiff; add vanilla. Fold into cooled batter. Bake in greased and floured 11 x 15-inch jelly roll pan for 20 to 25 minutes at 350°.
Mix sour cream, mayonnaise and salsa. Spread on tortillas. Put a thin slice of beef on top. Roll up tortillas and cut into 1-inch slices and hold with a toothpick. Chill.
Mix first 3 ingredients and let stand 10 minutes. Blend remaining ingredients and mix with the liquid mixture. Let rise until doubled in bulk. Knead down and let rise a second time. Shape into rolls; cover with a cloth and let stand overnight. Do not refrigerate. Bake next morning at 350° until brown, about 15 minutes. Yields 36 rolls.
Saute onions in oleo until golden. Add salt, pepper and sugar. Cook until onions are tender. Remove and set aside. Mix beef, bread crumbs, water, mustard, salt and pepper. Form into patties. Brown patties on both sides. Drain. Add water and onions; simmer until patties are done. Makes 4 servings.