HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onions until done. Add soup, green beans and corn; heat to boil. Cover over with mashed potatoes. You can eat as is or brown potatoes in oven (350°). Salt and pepper to taste.
Mix together the brown sugar, granulated sugar, milk and Karo. Boil this mixture until it forms a soft ball dropped in cold water. Remove from heat. Add oleo, vanilla and pecans. Beat until creamy and drop by tablespoons onto wax paper or Tupperware sheet. Makes 24 to 30 large pieces.
Place asparagus in small shallow bowl. Combine remaining ingredients in a jar and shake vigorously. Pour over asparagus. Cover and chill at least four hours. Serves 4.
Boil chicken until done (cube). Stir chicken, soup, chilies and cheese together. Saute in butter, celery and onion. Add altogether and place in casserole dish. Top with croutons or snack crackers. Cover with melted margarine. Place in preheated oven at 350° until brown.
In large pot or Dutch oven, melt one stick of margarine and add rice. Stir until rice is lightly browned. Add cumin, chicken broth and water and bring to a boil. Turn off heat. Cover for ten minutes. Melt 1/2 stick margarine in frying pan and fry chicken until done. Remove chicken and add to rice. Using same pan, fry onions, peppers and one tablespoon of cumin. Add this to rice. Season mixture and mix well. Regular rice may be used but must be cooked for 20 minutes.
Cream butter and sugar. Add vanilla and salt. Add egg yolks, one at a time, beating well after each addition. Sift flour, meal and soda 3 times. Add alternately with sour cream. Add salt to egg whites. Beat until stiff. Fold into cake mixture. Bake in greased and floured tube pan at 350° for 1 hour.
Combine softened margarine and cheese. Add cayenne pepper, salt and flour; mix well. Add Rice Krispies. Roll into balls; flatten with fork. Bake at 325° for 12 minutes.
Mix sugar and margarine; add the flour, soda, salt, cinnamon and cloves, alternating with zucchini and raisins. Chill 2 hours, then drop on cookie sheet. Bake at 375° for 12 to 15 minutes (will freeze).
Put all ingredients in blender. Blend on low or chop speed, stopping to stir 3 to 4 times. Blend until thick consistency or chunky. Total blending time is about 30 seconds. Refrigerate; keeps 2 weeks. Zero grams of fat! Serve with tortilla chips. Can be made ahead of time.
Split roast in half lengthwise to resemble steak slice. Apply tenderizer	as directed. Mix remaining ingredients and pour over meat. Let	stand at room temperature for 6 to 8 hours.	Turn every few hours. Preheat grill. Grill meat at medium heat for 20 minutes per side or until done to preference.
Mix cornstarch with sugar. Add boiling water. Mix with peach jello. Cook until thick and clear. Remove from heat. Add sugar and lemon juice. Allow to cool. Place sliced peaches in the filling mix and pour into pie shell that has been previously baked. Top with whipped cream.
Instead of the usual steps of preparation, just dump all the ingredients in a bowl at one time. Mix them well. The result is delicious when mixed. Turn into greased 9 1/2 x 4 1/2-inch bread loaf pan or into two 3 1/2 x 7 1/2-inch nut bread pans. Bake at 350° for 55 to 65 minutes or until bread tests done when skewer is inserted into the center. Allow to cool 5 minutes in pan. Turn out onto wire rack. Banana Nut Bread freezes well and can be sliced while frozen if you do not plan to use the entire loaf at one time.
Sift together flour, baking powder and salt. In separate bowl, beat eggs until thick and lemon colored (about 3 minutes) at high speed. Gradually add sugar, beating at medium speed for 5 minutes.
Cream butter and sugar thoroughly; add other ingredients. Chill dough. Roll out on floured board and cut in any desired shape. Bake in 350° oven for 10 to 12 minutes.
Cream shortening, adding sugar, egg and molasses. Sift dry ingredients together and add gradually to above. Mix thoroughly. Roll in small, walnut size balls and bake on lightly greased cookie sheet at 375° for 10 minutes.
Mix all ingredients and heat in crock-pot on high for 2 hours. Reduce heat to low. Stays warm all day.
Heat oven to 375°. Cut tops off peppers and remove seeds. Cook peppers in boiling, salted water for 5 to 8 minutes or until almost tender. Drain. Prepare rice mix as directed. Chop corned beef and add to rice mix. Stuff peppers with mix. Bake in muffin pans, with 1/4-inch water, for 30 minutes. Or a shallow pan in 1/4-inch water.
Blend cream cheese with parsley, dry mustard, hot sauce and mayonnaise. Fold in ham and chill for about 1 hour. Serve with crackers.
Beat first 3 ingredients 2 minutes. Add Cool Whip, pineapple and peanuts. Just before serving, stir in apples.
Combine all ingredients and mix until just blended. Do not overmix. Pour into greased 9 x 11-inch pan. Bake 20 minutes at 350°.
Chop and boil carrots until almost done, then drain. Melt butter, mustard and all dry ingredients in saucepan. Add milk. Then cook on medium-low, stirring until thick and bubbly. Stir in cheese. Melt. Combine mix with carrots. Put in casserole dish. Cover with French fried onions. Bake 30 minutes at 350°.
Combine sugar, Karo, water and cream of tartar. Place over heat. Stir until sugar dissolves. Cook, without stirring, to 265° on candy thermometer. Remove from heat; add coloring and flavoring, if desired. Pour on greased platter or pie pan. Cool until easily handled. Pull into ropes until chalky and porous. Break or cut into bite-size pieces with scissors.
Boil potatoes and mash. DO NOT ADD MILK OR SALT! Cut cheese, ham, and salami into small pieces. Mix with mashed potatoes. Add eggs, 1/2 stick of butter, pepper, and Parmesan cheese. Put in casserole dish. Cut up rest of butter and put on top. Bake at 350 degrees for 1 hour.
Boil for 3 minutes the following: sugar, butter, milk and peanut butter. Remove from heat. Add cocoa, oats and vanilla. Drop by spoonfuls onto waxed paper and let cool.
Divide pears into 2 glass bowls with juice. In one bowl, sprinkle green food coloring and in the other use the red. Stir gently to mix the coloring with the pears. Set aside.
Combine olive oil, lemon juice, parsley, thyme and pepper. Wrap each scallop with Prosciutto; secure with toothpick. Place scallops and shrimp in dish. Pour oil mixture over. Cover and marinate 2 hours. Alternate scallops, vegetables (cut in chunks) and shrimp on skewers. Grill until seafood turns opaque; basting frequently, about 12 minutes, turning once. Serve over long grain rice with pine nuts and lemon juice added.
Marinate turkey breasts (overnight or all day) in lime juice, mustard, garlic salt and butter. Grill on low for approximately 20 minutes before turning for approximately 15 minutes. Baste with marinade every 5 minutes.
Cook the beef in Crisco until brown in a 10-inch pan. Drain the grease and return meat to the stove. Add beef bouillon (can be made from 2 bouillon cubes and 2 cups of water), the catsup, garlic and salt to onion. Simmer for 1 1/2 hours on low heat until meat is tender. Add the mushrooms. Mix 1/3 cup water and flour in a tightly covered container. Stir mixture gradually into beef mixture. Heat to boiling and stir constantly. Stir in sour cream and heat through. Prepare egg noodles according to package instructions. Drain and toss with the butter. Serve beef mixture over hot noodles. Serve some hot biscuits or rolls on the side if desired. Yields 4 servings.
Fold in crab meat to other ingredients. Dab more mayonnaise on top, sprinkle with paprika. Bake in oven at 350° for about 20 or 25 minutes. Rich, lots of calories but delicious.
Brown hamburger and onion. Line casserole dish with the mixture. Precook frozen broccoli halfway and put on top of hamburger. Mix cheese soup and milk together and put on top of broccoli. Place Tater Tots on top. Bake at 350° for 1 hour, uncovered.
Sift flour, soda, sugar and cocoa several times into mixing bowl. Add water, mayonnaise and vanilla. Stir until smooth. Pour into 13 x 9-inch pan and bake at 350° for 30 to 35 minutes.
Peel and slice banana; place in bowl or blender and mash. Add orange juice; beat until smooth. Add milk and half the sherbet; beat until smooth. Pour into 2 tall glasses; top each with scoop of sherbet. Decorate each glass with orange slice and banana slice, if desired. Yield: 2 servings.
Blend together and let rise. Punch down and let rise. Make into loaves and let rise. Bake at 350° for 45 minutes. Makes 5 medium loaves.
Place chicken breasts in just enough water to cover them and cook until tender. Set aside to cool, then pick off into pieces. Put carrots and potatoes in broth from cooked chicken and cook until tender. Add chicken pieces, drained peas and cream of chicken soup to carrots and potatoes in pot. Simmer for 15 minutes. Put mixture into one of the deep-dish pie shells and use other pie shell to cover. Bake at 375° for approximately 30 minutes or until crust is golden brown.
Place broth and potatoes in saucepan, heat to a boil. Cover and cook over medium heat 10 minutes or until potatoes are tender. Drain, reserving broth. Mash potatoes with 1/4 c. broth, cream, butter and pepper. Add additional broth, if needed, until desired consistency. Serves about 6.
Mix all of the ingredients, except the chocolate chips and Crisco. Form into 1-inch balls. Melt the chocolate chips and Crisco together. Dip the balls in the chocolate to coat. Place on waxed paper to set. Chill.
Use as listed. Do not stir until all ingredients are in pan. Bake at 350° until done.
Place cabbage in a greased 2-quart casserole. Brown together hamburg and onion; drain off fat. Add rice, soup and water. Mix and heat through, about 10 minutes, then pour over cabbage. Cover; bake at 325° for 1 to 1 1/2 hours, until tender.
Cook carrots for 8 to 10 minutes in a small amount of water. Drain; add remaining ingredients. Mix well. Cover and marinate in refrigerator overnight. Serve hot or cold. Makes a big bowl full.
Grease a 9 x 13-inch casserole. Heat oven to 400°. Cover bottom of casserole with coarsely ground saltine crackers (about 30). Place and spread out 1 quart oysters on saltines. Salt and pepper oysters. Cover oysters with layer of cracker crumbs. Add half and half to just cover crumbs. Dot top with butter. Bake for 40 to 50 minutes.
Dip raw pieces of chicken into melted margarine, then roll in crumbs. Place in well oiled, 9 x 13-inch baking dish, laying pieces side by side, not crowding. Sprinkle with salt and pepper. Bake at 350° for an hour or until meat is brown and tender.
Cook noodles as directed on package and drain. Combine soup, 1 cup cheese, pimento and milk. Stir until well blended. Add turkey and mix well. Add noodles to turkey mixture and mix well. Turn into buttered 1 1/2-quart casserole. Sprinkle remaining cheese on top and bake at 350° until hot and bubbly. Serves 6.
Cream sugar, margarine, and oil. Add eggs and vanilla. Sift together dry ingredients; add to creamed mixture. Shape dough into balls using a teaspoon of dough for each cookie. Place on a greased cookie sheet and gently press down with hand. Bake at 325° for 15 minutes. Yield: 6-8 dozen.
Brown chops in oil. Drain off oil. In buttered casserole (2 to 3 quart), slice potatoes very thin on bottom. Top with chops. Pour mushroom soup on next. Mix Lipton soup in the water and pour over the rest. Cover. Bake at 350° for 1 hour on top shelf.
Mix sugar and spices with 1 cup of water and bring to boil. In large pan, crush cranberry sauce with fork and add remaining 3 cups of water. Beat until smooth. Add the pineapple juice and special syrup. Simmer 5 minutes. Serve hot topped with dot of butter. Add cinnamon sticks for stirrers if you wish. Makes 2 1/2 quarts or 20 servings. Great at winter holidays.
Grate cheese. Add to margarine in mixing bowl. Let stand overnight. Add flour, then add pepper, Tabasco and Rice Krispies. Shape into small balls. Place on ungreased cookie sheet. Flatten balls with fork. Bake at 375° for approximately 20 minutes.
In medium bowl, mix flour, wheat germ, nuts, baking powder, cinnamon and salt. In a large bowl, beat eggs, sugar, oil and vanilla. Stir in zucchini. Gradually stir in flour mixture. Turn into 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for one hour or until done. Remove to racks to cool.
Heat oven to 325°. Melt butter; add brown sugar and curry powder. Drain and dry fruits; place in 1 1/2-quart casserole. Add butter mixture. Bake 1 hour uncovered.
Place 2 teaspoons margarine, brown sugar and 3 pecan halves in each of 12 muffin cups, 2 1/2 x 1 1/4-inches. Sprinkle cinnamon in each cup. Heat in oven until melted. Mix baking mix, applesauce and milk until dough forms. Beat 20 strokes. Spoon onto mixture in cups. Bake at 450° for 10 minutes. Invert on heatproof serving plate. Yield: 12 biscuits.
Sift flour, salt and soda. Beat eggs. Add sugar, Wesson oil and vanilla. Add flour mixture, then fold in apples and nuts. Bake in tube pan for 1 hour at 350°.
In a casserole, layer potatoes, then beef, onions, corn and tomatoes. Season layers with 2 teaspoons salt and 1/4 teaspoon pepper. Bake at 350° for 2 hours.
Cream sugar and Crisco. Add flour and eggs alternately, mixing well. Add water, if needed, to make dough soft. Mix in vanilla. Knead on floured surface until stiff. Roll out thin. Cut with different shaped cookie cutters. Decorate as desired. Bake at 325° until brown. Makes lots of cookies.
Slice cookies; overlap cookies on cookie sheet to bake together. Bake 10 to 12 minutes. Cool completely.
Cream sugar and shortening. Add eggs and vanilla and beat well. Combine ground raisins and orange peel with sour milk. Alternate milk with combined dry ingredients. Bake in well-greased loaf pan approximately 45 minutes in 350° oven.
Preheat oven to 400°. Combine flour, sugar, baking powder, cinnamon and salt. Make well in center. In small bowl, mix milk, pumpkin, butter and egg; add to well in flour mixture. Add chocolate chips. Stir until dry ingredients are moistened. Spoon into greased muffin cups, filling 3/4 full. Sprinkle 1 teaspoon nuts over each. Bake for 18 to 20 minutes. Cool 5 minutes. Remove from pans. Makes 12.
Heat 2 tablespoons oil in large saucepan. Saute onions and pepper until soft. Add garlic. Add tomatoes and wine and season with cumin, oregano, salt and pepper. Bring to a boil and reduce heat. Add shrimp and simmer about 20 minutes, until shrimp are pink.
Cook, skin and debone chicken; cool. In some of the chicken broth, cook onion and celery. Cook spaghetti in water with a little oil to prevent sticking and boiling over. Chop cooled chicken and add all ingredients in large bowl. Put in large roaster, baking dish or casserole dish. Bake at 350° for about 1 hour.
Spread pan then layer in bread. Top with meat, cheeses, dry mustard and salt. Veggies such as onion and red peppers, chopped, may be added.
Mix first 7 ingredients and put half of batter in 9 x 13-inch pan. Mix remaining ingredients and spread on top of batter. Pour remaining batter and spread to edges. Cook until done at 350°, about 1 hour.
Chop broccoli into bite-size pieces. Snap green beans and slice zucchini into thin slices. Chop onion. Melt margarine in wok over low heat. Add all ingredients, mixing well. Cover and cook 20 to 30 minutes, stirring often, until vegetables are tender. Enjoy served hot.
Bring to a boil 9 cups of water; add 3 boxes of Jell-O and simmer until mixed well. In another pan, bring to a boil 4 cups water and 4 cups sugar until it mixes well. Mix the preceding ingredients together; add pineapple juice and lemon juice. Mix well; pour in 2 (1 gallon) plastic containers and freeze. This can be frozen for weeks. When ready to use, set out of freezer 2 to 3 hours before time to serve. Add 1/2 ginger ale to each gallon of punch. This recipe will serve approximately 40 guests. Just repeat recipe for the number of guests that you are expecting.
Melt caramels in top of double boiler; add sweetened condensed milk. When melted, add pecans and drop in small mounds on a greased cookie sheet. Let cool. Melt Hershey's pieces and paraffin in double boiler. Keep over low heat. With a toothpick, dip mounds in chocolate and place on wax paper. Store in tight container. Makes about 2 dozen.
Mix green pepper, onion and celery. Flake crabmeat, removing all shell. Mix crabmeat, shrimp and vegetables. Add mayonnaise and seasonings and place in greased casserole. Cover with buttered crumbs and bake at 350° for 30 minutes. Serves 8.
Place cooked noodles in a 13 x 9 casserole dish. Sprinkle cheeses over top. Beat egg and add milk and soup. Pour over noodles and bake at 350 degrees for 30 - 45 minutes.
Boil chicken. Cook broccoli and drain. Place chicken then broccoli in baking dish. Mix mayonnaise, lemon juice, soup and curry powder together and pour over chicken and broccoli. Top with cheese. Bake at 350° until cheese melts and mixture bubbles.
Beat molasses, eggs, sugar, shortening and vinegar. Sift flour, spices and salt. Dissolve baking soda in cup of hot coffee. Mix all ingredients together. Drop by spoonfuls on cookie sheet (ungreased). Bake at 350° for about 15 minutes.
Melt margarine. Mix with brown sugar and let cool. Mix in eggs, one at a time. Mix in flour, baking powder, nuts and chocolate chips. Bake in an 8 x 10-inch cake pan at 350° for 40 to 45 minutes.
Brown beef. Sprinkle with garlic powder. Saute onion and green pepper approximately 2 minutes. Return meat to skillet. Add tomatoes and bouillon cube(s). Simmer about 5 minutes. Blend together cornstarch, water and soy sauce. Stir into meat mixture. Simmer until tender (5 minutes), stirring occasionally.
Mix cream cheese and Cool Whip (1 cup). Spread on bottom of crust. Fill with 3 cups berries. Combine 1 cup berries and water. Bring just to boiling. Reduce heat and simmer 2 minutes. Strain and reserve juice (1/2 cup). Combine sugar and starch. Gradually add juice and cool, stirring constantly, until thick and clear. Cool slightly. Add lemon juice. Pour over berries and chill. Serve with whipped cream.
Beat eggs with peel of lime in a large deep bowl until very light. Remove lime peel. Add milk, stirring constantly. Add rum, then Angostura and stir briskly. Place in clean bottles; cork well.
Cook broccoli and melt margarine. Mix crackers with margarine. Cut cheese into bite size pieces. In casserole alternate layers of broccoli, cheese and crumb mixture. Bake at 350° for 25 to 30 minutes.
Boil squash in small amount of water until soft. Drain and mash. Saute bacon or ham with onion. Add to squash along with eggs, milk and cracker crumbs. Salt and pepper. Mix well and pour into buttered casserole dish. Sprinkle Cheddar cheese on top and bake 25 to 30 minutes at 350°.
Pour a quart of washed berries into pastry lined pie plate. Also pour brown sugar, flour, salt and a little nutmeg over berries. Add top crust, slitting the center of top crust. Press edges together. Trim and rub cream over top crust. Sprinkle with sugar. Bake until browned in 350° oven, about 30 to 35 minutes. You may use huckleberries, raspberries, blueberries, gooseberries, increasing sugar to desired sweetness. (White sugar may be used instead a of brown.) (Butter instead of cream may be rubbed over top crust.) Yield: 8 - 10 servings.
In a mixing bowl, sift together flour, baking powder and baking soda. Cut in butter until mixture looks like cornmeal. Beat eggs; add sugar and beat well. Combine with flour and butter mixture. Chill dough. On lightly floured board, roll dough 1/8-inch thick. Cut and place on buttered sheet. Bake in a preheated 375° oven for 6 to 8 minutes.
Saute onion in margarine. Add rice and stir until yellow. Add consomm and mushrooms. Place in 1-quart casserole. Bake 1 hour at 325 degrees with lid on.
Mix boiling water and Jell-O. Set aside and cool. Mix the cake mix, oil and eggs. Then add the Jell-O mixture and mix well. Pour into greased pan. Cook at 300° for 1 hour.
Blanch squash whole until you can push a fork into it (do not cook too long). Drain and cool squash. Slice squash lengthwise; scrape out the meat with a spoon, leaving just a shell. Mix together all ingredients. Fill squash shells with mixture; heat for 15 to 20 minutes, until cheese has melted.
Sift flour, sugar and soda. Cut shortening in flour mixture. Add yeast mixture, then buttermilk. Pat into biscuits. Cook at 350° for about 15 minutes.
Mix together and bake for 1/2 hour at 350°. Let set for 5 minutes, then put in center of round loaf of pumpernickel bread (which you have cut the center out of). Serve.
Combine all ingredients; mix well. This is a special occasion dish and is enough stuffing for a large turkey.
Soften gelatin in cold water; add saccharine. Bring 1 cup grape juice to a boil in saucepan; add to gelatin. Stir until gelatin is completely dissolved. Add the remaining grape juice, lemon juice, rind and salt. Pour into jelly glasses; cool. Cover with lid or aluminum foil. Store in refrigerator.
Mix in order given. Bake at 350° for 30 minutes. Serves 10 to 15.
Combine all ingredients. Freeze in muffin tins or small molds. Cover tins or molds.
Cook chicken on stove in water until tender; cube chicken. Cook noodles on the stove in boiling water until tender. Saute onion and celery in 1 teaspoon margarine. Combine chicken, noodles, onion, celery, soups and 1 cup milk in large baking dish. Add garlic salt and salt and pepper to taste. Sprinkle grated cheese on top of casserole. Bake in moderate oven for about 20 to 30 minutes. A family favorite.
Blend butter, flour, salt, cream cheese and Blue cheese in a saucepan. Cook over low heat until smooth. Cook broccoli; drain. Do not overcook. Fold broccoli into cheese mixture. Pour into 1-quart casserole. Top with crushed crackers. Bake uncovered 30 minutes at 350°.
Put all ingredients in a large bowl. Toss to coat. Marinate in refrigerator at least 8 hours. Toss occasionally. Makes 3 to 4 quarts. Good for large gatherings.
Note: Select eggplants that spring back after squeezing, are mostly free of blemishes, and have smooth skin. They should feel heavy for their size; light plants will be mushy or full of seeds inside.
Mix all ingredients in oven safe pan. Cook for 1 hour at 375°. Sprinkle Tony Chachere's to taste.
Mix sugar, garlic powder, paprika, white pepper, dry mustard powder and salt. Mix real good, then add vinegar, oil, tomato soup and onions. Stir real good. Put this in a large jar and shake well before using each time, as the oil comes to the top. Let set out for one day, then put in the refrigerator. It will keep for a long time.
Cream sugar and Crisco until creamy. Add 1 egg; beat well. Add flour and another egg, and more flour until eggs and flour are used. Beat mixture until creamy. Pour into tube pan and bake 1 hour at 350°.
Mix together peanut butter, confectioners sugar and dates. Shape into balls and freeze. In double boiler, melt wax and chocolate chips. Dip balls in chocolate mixture and refreeze. Keeps frozen for months.
Pour tomato sauce into the fried tomato paste. Add fried onion and the next 9 ingredients; simmer a few minutes. Add 1 cup water and bring to a hard boil. Add rest of water, bring to hard boil, add shrimp and bring to boil again. Add rice, bring to hard boil and stir. Do not stir again. cover, turn heat very low and let steam about 25 minutes, until rice is done, not gummy. Keep covered.
Brown the ground beef with the onions and green peppers. Drain well. Mix the jalapenos, tomato sauce and cheese in a saucepan and heat until the cheese is melted, stirring until mixed well. Pour over beef and mix well.
In large bowl dissolve gelatin in water. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.
Mix first three ingredients until creamy. Alternately add flour and eggs, starting and ending with flour. Add 7-Up and lemon flavoring. Mix thoroughly. Pour into oiled Bundt pan. Bake at 350° for 90 minutes. Do not open oven door.