HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute pepper, onion and celery in 1 tablespoon margarine. Add to ground chuck, tomatoes, tomato sauce and eggs. Mix altogether well. Add crumbled crackers. To make ingredients, stick together. Add garlic, salt and pepper. Add catsup to top and I add about 1/2 cup water poured over.
Grease a 9 x 9-inch pan. Soften margarine in microwave in large microwave bowl. Combine all ingredients with margarine. Cook in microwave on High for 2 minutes; stir. Turn out into pan. Refrigerate 20 to 30 minutes. Cut into 1-inch pieces.
In a Dutch oven, heat oil and cook chicken and onion over medium heat until the chicken is no longer pink, about 10 minutes. Add salt, pepper, Italian seasonings, garlic powder, tomato paste, water and mushrooms. Stir well, bring to a boil, reduce heat to low and simmer for 30 minutes.
Wash and cut squash and zucchini in slices. Put in pot with butter and small amount of water. Bring to boil, lower heat and simmer until tender.
Mix all of the above and pour into 2 (9-inch) pie shells. Bake at 350° for about 45 minutes. Yield: 2 (9-inch) pies.
Mix and spread in a 13 x 9-inch pan. Bake 15 to 18 minutes at 350° or until slightly brown. Cool completely. This can be done a day or so ahead.
Frost cake with blue frosting. Using tube of white decorator frosting, pipe 4 concentric circles, about 1 inch apart and a dot in the center of the cake. Using spatula or tip of knife, draw through circles at regular intervals, alternating direction each time. Place jelly beans for spider's body and head on cake. Cut 8 licorice whip pieces; curve and arrange for legs.
Mix in order given and pour into a loaf pan. Bake for 40 minutes at 350°.
Mix all ingredients by hand in a large bowl. Shape into small (ping-pong ball size) balls. Bake at 350° for 30 minutes.
Combine sugar, oil and eggs in large bowl; beat at medium speed. Combine dry ingredients and add alternately with buttermilk. Add vanilla. Blend in hot water last. Put in 3 greased and floured cake pans. Bake in oven at 350° until they test done.
Mix sugar, butter, oil, salt and baking powder together. Add the eggs one at a time. Mix milk, flour, lemon, vanilla and sour cream together and mix well. Pour into greased and floured pan and bake at 350° for 1 1/2 hours.
Mix all ingredients together. Start in cold oven. Bake at 325° for 1 1/4 to 1 1/2 hours. Bake in greased and floured Bundt pan. Freezes well.
Combine all ingredients in a mixing bowl; beat well. Drop by spoonfuls onto a lightly oiled baking sheet (Pam). Bake in a 375° oven for 10 to 15 minutes, or until browned. Yields 24 cookies.
Melt butter in saucepan and add onions. Mix rest of ingredients together. Bake at 350° for 45 to 60 minutes.
Wash and pick over beans. Soak overnight in cold soda water. (Add 1 to 2 tablespoons baking soda to water to help "de-gas" them.) Drain and rinse thoroughly. Cover with water, add ham hocks and simmer gently for 2 hours.
Split bell peppers in half; remove inside, wash, cover with water and boil until tender.
Heat oven to 350°. Place tenderloins on rack in roasting pan. Mix remaining ingredients in saucepan. Spoon about half of the sauce over the loins. Bake the tenderloins 1 hour and 30 minutes. Heat remaining sauce in saucepan over low heat. Slice the tenderloins into 1/4 inch diagonal slices on cutting board. Serve the tenderloins with the remaining sauce.
Mix flour, margarine and chopped nuts together and pat into a 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes or until lightly brown. Set aside to cool.
Blend the shredded cheese and the soft butter in a mixing bowl. Sift the flour, salt and paprika. Mix to form a dough. Shape dough around medium stuffed olives, using about 1 teaspoon of dough for each olive. Place on ungreased baking sheet. Bake 12 to 15 minutes at 400°. May refrigerate or freeze before baking.
Break up candy in small pieces and put in large dish with jello. Add boiling water and stir until candy is nearly dissolved. Add pineapple and juice. Chill until set, then fold Cool Whip into jello mixture. Chill.
Mix the first 3 ingredients together well, then mix the pudding and milk together. Combine both mixtures, then add the Cool Whip. Crush a large bag of Oreos. Layer in one large or 2 medium flowerpots. Cover holes in bottom of pot(s) with waxed paper or foil. (I use plastic sand buckets.) Put in a layer of cookies, then pudding, cookies, then pudding. Finish with cookies on top. Plant artificial flowers before serving. You can also add gummy worms.
Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each. In another bowl, mix flour, baking powder, fruit and nuts. Add to first mixture. Add lemon extract. Pour into a greased and floured large tube pan and bake at 275° for 2 hours. This cake must bake slow, check your oven.
Combine biscuit mix and milk. Fold in bacon and cheese. Roll and cut biscuits, baking them at 400° to 450° for approximately 15 to 20 minutes, or until golden brown on top. Yields approximately 18 biscuits.
Drain fruit well and mix together in baking dish. Melt sugar, butter and curry powder and pour over fruit. Bake, uncovered, in 300° oven for one hour.
Mix peaches, sugar and salt in heavy saucepan. Boil fast on medium-high. As butter thickens, lower heat. Add spices and cook until thick enough to almost flake off spoon. Pour into sterile jars 1/2-inch from top. Water bath for 10 minutes.
Place onion soup mix in hot water and let soak for a few minutes. Add cream cheese and beat until smooth with electric mixer or put in food processor. When creamy, add sour cream. Mix and serve.
Mix with hand like biscuits. Roll in a marble size ball. Press with fork and cook on ungreased cookie sheet at 400° for 10 minutes.
Beat eggs. Add sugar and vanilla. Mix well, then add milk and mix. Break bread into pieces. Peel apples, core and cut into chunks. Add all together; sprinkle cinnamon on top. Bake at 350° for 45 minutes to 1 hour.
Break spaghetti in half. Cook spaghetti according to package directions; drain. Set aside. Coarsely chop artichoke hearts. Halve zucchini slices. In large bowl, combine spaghetti, artichokes, zucchini, carrot, salami and cheeses. In jar with tight fitting lid, combine dressing, oregano, basil, mustard and garlic; shake well. Pour dressing over spaghetti mixture. Toss to coat evenly. Cover and chill several hours before serving. Makes 8 to 10 side dish servings or 4 to 5 main dish servings.
Combine all ingredients in a covered container and refrigerate for 4 to 6 hours. Serve and enjoy!
Brown hamburger in Crisco. Add onions, tomatoes, ketchup and steak sauce and simmer for 30 minutes. Add cooked macaroni. Put in a casserole dish. Sprinkle grated cheese over top and bake in a 350° oven for about 30 minutes or until cheese is melted.
Slice cucumbers 1/4-inch thick. Mix ingredients together and put into microwave for 7 to 8 minutes.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large mixing bowl. Stir to blend. Add shortening. Pour in tap water. Beat with electric mixer at medium speed for 2 minutes. Add 1 cup flour and increase speed to high for 1 minute. Stir in balance of flour, a half cup at a time. The dough will leave the sides of the bowl. If the dough is moist and sticky, add a few sprinkles of flour.
Sift flour, baking powder, salt and sugar together. Beat yolks of eggs. Add flour mixture alternately with milk. Just before baking, add butter and fold in stiffly beaten egg whites. Use hot griddle. For thick cakes, use 1 to 1 1/3 cups milk
Cook broccoli; add margarine. Cook onions in water. Melt cheese, soup and milk until creamy (over low heat). Mix softened onions with cream sauce. Pour broccoli in casserole dish; pour onion/cheese sauce over it and crush crackers over top. Bake at 350° for 30 minutes.
Sear the roast on all sides in lightly greased skillet. Put meat, sugar, salt and vinegar in crock-pot and cook 10 to 12 hours or until well done. Remove meat from crock-pot. Remove bones and cut into small pieces. Mix remaining ingredients for sauce and toss with meat.
In large bowl, combine oil, hot water and honey. In small bowl, combine beaten whites, salt and skim milk. Soften yeast in warm water. Add contents of small bowl to large bowl mixture, then add yeast. Stir in 6 cups of flour; knead until smooth and elastic, adding flour as needed to make dough smooth. Lightly smooth top of dough with oil. Cover with cloth; let rise until double in size. Punch down and shape rolls as desired. Place on greased cookie sheet. Let rise until double again. Bake for 10 to 12 minutes in a 400° oven. Makes 4 dozen.
Spread the inside of pie shell with mustard for flavor. Saute onion in butter and seasonings. Add zucchini and cook until tender.
Stir together softened butter or margarine and dill weed. Slice bread in 1-inch slices, cutting to but not through bottom crust. Spread dill butter between slices. Wrap loaf in heavy foil. Heat for 20 to 30 minutes or grill over low coals, turning loaf frequently.
Drop by teaspoonfuls onto buttered pan. Bake at 325° for 12 to 15 minutes.
In large saucepan, saute onion in butter until tender. Stir in soup, water and Cheez Whiz until melted. Pour mixture into casserole dish and add rice. Bake at 350° for 30 minutes. Recipe can be doubled for larger batch.
Cream butter, add flour gradually. Add sugar, nuts and flavoring. Press into shapes. Bake at 350° for 20 minutes until light brown. Press into powdered sugar while warm.
Combine broth, broccoli and onion in 3-quart saucepan. Cover and simmer 5 minutes. Stir in evaporated milk and cream of mushroom soup. Heat slowly to serving temperature. Do not boil. Serves 4.
Dissolve Jello in the boiling water. Mix in yogurt. On low speed, mix in whipped topping until smooth. Pour into prepared pie crust. Refrigerate overnight or at least 2 hours. Yield: 6-8 servings.
Combine all ingredients in large Ziploc bag. Place chicken in bag; rub marinade all over chicken. Close Ziploc bag tightly, removing as much air as possible. Refrigerate for 1/2 hour, then broil, bake or barbecue chicken until cooked completely.
Combine broccoli and water in a 2-quart casserole; cover and microwave at High 4 minutes. Drain. Place broccoli in a lightly greased 2-quart casserole. Combine soup and next 3 ingredients in a medium bowl; stir well. Spoon mixture over broccoli. Cover with heavy-duty plastic wrap; microwave at High 4 to 5 minutes. Sprinkle cracker crumbs over top. Rotate dish; microwave at High 4 to 5 minutes. Yields 6 servings.
In shallow bowl with fork, lightly beat egg white. Add mustard; beat until blended. Set aside. On waxed paper, combine pecans, bread crumbs and garlic. Set aside.
In a heavy 2-quart saucepan, mix sugar, butter or margarine, marshmallow cream and Pet evaporated milk. Cook and stir to a full all over boil (mixture will be bubbly all over the top). Boil and stir over medium heat 5 minutes. Remove from heat. Stir in chocolate chips until melted. Stir in nuts and pour into buttered 8 or 9-inch pan. Cool thoroughly. Cut into about 30 pieces.
Fry tortilla in frying pan until puffy. Take out and wrap tortilla in a moist towel, microwave for 10 seconds. Remove paper towel and place tortilla on a plate. Place 2 slices of bacon, 3 slices of ham, rest of bacon, pickles, tomatoes and onions. Add ranch dressing and wrap it up. Serve while warm.
Mix together potatoes, wieners, onion and beans. Place in a casserole dish. Heat milk enough to melt cheese. Add flour and salt. Place sauce over potato mixture and bake at 350° for 2 hours.
Combine all liquids. This is so simple yet so tasty and colorful. Be sure to make ice out of 7-Up and not water. Makes 30 (4 ounce) cups.
Grease and flour loaf tin. Combine dry ingredients. Stir in yogurt, molasses or honey. Add raisins. Bake at 350° for 1 hour.
I grate the potato until it gets to a small piece, then I toss the end in the blender. Put the onion in the blender, too. Also the eggs. Stir all together in a large bowl. Double recipe as needed. About 8 cups of potatoes are enough for 4 good appetites. Fry in small amount of shortening or oil. Brown well and turn to cook. Serve with syrup, or my favorite is grape jelly. Re-warms well the next day if there are any leftovers.
Preheat oven to 400°. Cream together shortening, sugar, eggs and vanilla. Sift dry ingredients together and add to creamed mixture alternately with sour cream. Divide dough and roll out to 1/4-inch thickness on well floured pastry cloth. Cut with cookie cutters and place on a greased cookie sheet. Bake 8 to 10 minutes at 400°, until lightly browned. Makes 4 to 5 dozen 2-inch cookies.
Cook 1 package of pasta until done. Drain. Rinse in cold water and drain. Put back in pan and add dressings. Mix well and add vegetables. Stir well and refrigerate overnight.
Layer ingredients in Dutch oven. Cover and bake at 250° for 5 hours. Do not peek.
Mix soups, milk and chilies together. Tear tortillas into 2-inch pieces. Grease a 9 x 13-inch casserole. Layer tortillas, chicken, soup mixture and cheese in that order twice. Bake at 350° for 30 minutes or until bubbly.
Mix cocoa with a little water first. Mix oil and margarine and cook 1 minute. Mix flour and sugar together and add chocolate mixture that is cool. Add eggs and buttermilk and soda mixed together. Bake in greased and floured pan for 40 minutes at 350°.
Lightly cook and drain zucchini that has been peeled and cut in squares. Mix dressing and butter. Mix all ingredients with half of dressing mixture. Put in casserole and top with remaining dressing. Bake 1/2 hour at 375°.
Fry bacon until brown, remove. Slightly beat eggs and fry in same pan, breaking up. Add rice and fry 5 minutes stirring constantly. Add chicken, pork or shrimp, bean sprouts, onions, soy sauce and garlic powder. Cook 10 minutes.
Brown in skillet the meat, celery, onion, garlic and water. Cover, steam until vegetables are tender. Remove from heat. Cook noodles as package directs. Drain. Add to meat along with soup, undrained mushrooms, salt and pepper. Spread into 3-quart casserole. Sprinkle cheese on top. Place in cold oven. Set at low heat (250°). Bake, uncovered, for 1 hour until bubbly. Serves 10 to 12.
Cook the first 3 ingredients until done, then sieve. Add the sugar, pepper and salt. Melt the butter. Add the flour. Add tomato mixture and cook for 10 minutes. May be frozen in individual servings or put in jars and processed.
Preheat oven to 425°. Must use cast-iron skillet. In a mixing bowl, lightly whip eggs and milk. Add flour gradually. Then add sugar, salt and nutmeg. Melt butter in skillet and coat bottom and sides. Bake 12 to 15 minutes.
In a 6-quart saucepan, pour in water and then add cabbage and salt. Bring to a boil. Reduce heat and simmer, covered, for 4 minutes or until just tender. Drain almost all of the liquid; then add ham and toss well. Serve in a side dish to accompany fried chicken. Serves 6 to 8.
Mix all ingredients together; grate cheese, garlic and parsley very fine like dust. Roll meat into balls, put on oiled cookie sheet with water added to oil. Bake at 350° to 375° for 30 to 45 minutes.
For Bread Machine: Add all ingredients in the order recommended by manufacturer. Press "start" button. Use white or whole wheat setting.
Cream sugar, shortening, margarine and salt. Add eggs, one at a time. Add flour and milk alternately, ending with flour. Fold flavoring in by hand.
Wash, dry and cut okra into 1/2-inch pieces. Cook okra 5 minutes in bacon drippings. Add remaining ingredients except bacon. Cook slowly for 20 minutes in covered pan. Stir in bacon 3 to 4 minutes before serving.
Clean mushrooms and remove stems from caps. Brush caps with some oil and place in a 13 x 9 inch baking dish.
Melt butter in heavy 4-quart saucepan; add flour. Cook and stir until thick and bubbly; remove from heat. Gradually blend in broth. Add broccoli, carrots, celery, onion, salt, garlic powder and thyme. Return to heat and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until veggies are tender.
Rub chicken with lemon juice. Roll in flour, salt and pepper. Brown chicken in oleo. Place in baking dish. Add remaining ingredients and cover with sour cream. Cover and cook in slow oven at 325° until tender, 1 1/2 to 2 1/2 hours. Remove from oven. Sprinkle with cheese. Serves 4 to 6.
Add one egg at a time and add one cup of flour in at a time. Set oven on 375° and bake for an hour and a half or two hours.
In medium bowl, combine sweetened condensed milk, ReaLemon and food coloring; mix well. In small bowl, beat egg whites with cream of tartar until stiff but not dry; gently fold into sweetened condensed milk mixture. Pour into prepared crust. Chill 3 hours or until set. Top with whipped topping and reserved crumbs before serving. Refrigerate leftovers.
Heat 2 quarts cider with remaining ingredients. Simmer 10 minutes. Strain into remaining 2 quarts cold cider. Serve warm.
Preheat oven to 375°. Prick pie crusts with fork to prevent gas bubbles. Place a layer of ham and then cheese in the bottom of each crust. Mix well the dry milk powder and water. Mix in all other ingredients except paprika. Pour into the crusts and sprinkle paprika on top. Bake until brown on top and custard is firm.
Heat oven to 375°. Lightly grease cookie sheet. Mix brownie mix, flour, oil, water and eggs in large bowl. Stir in chips. Drop cookie dough by scant 1/4 cupfuls, 3-inches apart, onto cookie sheets. Bake 12 to 15 minutes or just until set and tops of cookies are dry. Let stand 2 to 3 minutes and remove from sheet. Makes about 15. Regular size: Drop by tablespoon and bake 8 to 10 minutes.
Mix together meat, bread crumbs, paprika, salt, pepper and onions. Spread in a greased baking dish. Add chopped olives and sprinkle over meat. Pour tomato soup on top of mixture. (I use a knife and make slits in mixture so soup will penetrate.) Sprinkle Parmesan cheese on top and bake at 425° for 30 minutes.
Drain pineapple and fruit. Slice bananas (sprinkle lemon juice over bananas to keep from turning dark). Reserve pineapple juice. Combine pineapple juice, pudding mix and Tang. Combine fruit and dressing. Toss gently. Chill.
Put into a large kettle: chopped beef, suet, brown sugar, molasses, cider, currants, raisins and citron. Cook slowly, stirring occasionally, until the sugar and citron melt.
Cream the shortening and sugar; beat until smooth. Add eggs and beat again. Add dry ingredients alternately with milk and flavoring. Fill cupcake papers 2/3 full and bake at 350° until golden brown (approximately 12 to 15 minutes).
Cream butter and sugar. Add one egg, slightly beaten. Add a little flour. Stir well. Continue in same manner until all eggs and flour have been added. Add vanilla; mix well. Mixture will be stiff. Pour into lightly greased tube pan or loaf pan. Bake 40 minutes at 375° or until cake is golden brown.
Dissolve jello in hot water. Add cottage cheese, 1 cup canned milk, salad dressing, crushed pineapple and black walnuts. Put in mold and let stay in refrigerator to cool.
Beat butter and sugar until fluffy. Add pumpkin, egg and vanilla; mix well. Sift flour, soda, powder, cinnamon and salt together. Add to pumpkin mixture and stir. Add nuts or raisins. Drop by teaspoon onto an ungreased cookie sheet. Bake for 15 minutes in a 350° oven.
Combine apple, celery and nuts. Blend mayonnaise, sugar and lemon juice. Fold apple mixture into dressing, then fold in whipped cream. Chill and serve.
Pour milk into a bowl. Take 1 cookie at a time and dip both sides into the milk quickly. Don't leave it in the milk because it will become soggy. Layer dipped cookies in the bottom of a dish. Now put whipped cream on top of the layer. Alternate cookies and whipped cream layers. Finish with whipped cream. Add nuts. Place in refrigerator overnight. Enjoy.
Heat oven to 350°. Cream together the butter and one cup of sugar until light and fluffy. Beat in the egg yolks. Sift together the dry ingredients and add them alternately with the sour cream, stirring until smooth. Stir in the orange rind and the chopped nuts. Beat the egg whites until stiff (but not dry) and fold into batter. Grease a 9-inch tube cake pan and pour in the batter. Bake 50 minutes or until cake tests done.
Blend sugar and eggs. Add pumpkin and mix well. Sift dry ingredients and add to pumpkin mixture, alternately with water. Stir in raisin and nuts. Bake at 325 degrees for 1 hour. Makes 4 loaves.
Mix all ingredients. Put in freezer. Will make a pitcher full. This makes its own slush. Freeze 24 hours. When ready to serve, fill glass half full of slush and finish with 7-Up.
Cut biscuits in half. Mix brown sugar and pecans. Melt butter. Dip biscuits in butter. Roll in brown sugar and pecan mix. Lay biscuits in Bundt cake pan. Bake at 350° until golden brown for 15 to 20 minutes. Pull apart and eat.
Combine shrimp, ham, soy sauce, peanut oil and ginger root. Let stand 10 minutes. Place rice in a 2-quart saucepan with tight-fitting lid. Add water. Bring to a rapid boil. Lower heat to medium. When all of the water and bubbles have disappeared from the surface of the rice, lower heat to simmer. Place shrimp and ham mixture on top of rice. Cover and cook 15 minutes. Add the bell pepper. Cover and cook 5 minutes. Serve immediately.
Combine first 3 ingredients. Mix well and press into 9-inch pie plate. Bake at 325° for 10 minutes. Cool completely. Melt 1/2 cup chocolate morsels. Cool slightly. Beat cream cheese until light and fluffy. Add brown sugar, vanilla and cooled chocolate. Mix well. Fold whipped cream into cream cheese mixture. Spoon into pie crust and chill 8 hours. Arrange sliced strawberries on top and drizzle with remaining chocolate and shortening, that has been melted.
Preheat oven to 375 degrees. Combine first 7 ingredients and spread into a loaf pan. Bake 1 hour. Drain excess drippings. Spoon chili sauce over cooked meat loaf. Then, sprinkle with cheese. Bake an additional 15 minutes. Serves 6.
Pour cherry pie filling into greased 9 x 13-inch cake pan. Sprinkle sugar over the cherry pie filling. Sprinkle cake mix on top of sugar and cherries. Slice oleo thin and lay on top of cake mix. Sprinkle with nuts if desired. Bake at 350° for 45 minutes or until crust is slightly brown and filling bubbly.
Let cheese come to room temperature. Blend dried beef in blender; add 3/4 of it to all the other ingredients. Roll the ball in the 1/4 that was left.
Rinse chicken in cold water. Place in saucepan with 2-inches of water. Add small sliced onion. Bring to a boil. Reduce heat and simmer for 35 minutes. Remove chicken to a large bowl and refrigerate. Refrigerate for at least 30 minutes.
In a 1 1/2 or 2-quart covered casserole, combine beans, cream cheese and sour cream. Add seasoning mix and stir well. Fold in onions. Cover and microwave on High for a total of 6 minutes, stirring every 2 minutes. Remove and serve hot. Dip may be kept hot in crock-pot or fondue pot. Refrigerate leftovers. Dip may also be made in advance and refrigerated, then reheated to serve.
Preheat oven to 400°. Grease a 9 x 13-inch pan. Mix all ingredients well. Pour into prepared pan. Bake for 25 to 30 minutes.
Trim and shred cabbage. Place in bowl and salt and pepper. Toss to distribute evenly. Leave it rest for 1 hour. Squeeze to remove liquid. Melt butter in pan and saute onions until light brown. Add cabbage. Cover and simmer for about 20 minutes or until tender. Take care not to let it burn.
Cream butter, sugar, eggs and vanilla in large mixing bowl until light and fluffy. Combine flour, cocoa, baking soda and baking powder. Add alternately with milk to creamed mixture, blending just until combined. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 30 to 50 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pans. Sprinkle each layer with one tablespoon creme de cacao. Cool completely. Meanwhile, prepare creme de cacao filling.
Cream margarine and sugar. While still beating, add eggs, one at a time. Add milk, vanilla and flour. Bake in four layers using 8-inch well-greased and floured pans. Preheat oven to 350° and bake until brown.
Cream margarine and sugar. Add eggs and beat well; add vanilla. Combine flour, soda and salt. Fold into margarine mixture. Roll on floured board or roll it in your hand and flatten. Cook at 350° for about 12 minutes. I like them better without nuts.