HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef and drain. In large pan, combine beef and onion. Cook until onion is translucent. Add remainder of ingredients-except tortilla shells. Simmer until done. Cut or tear 3 or 4 tortilla shells into small pieces and drop into simmering soup for last 5 minutes of cooking. You may have to add some water during cooking. This makes a Big Pot of Soup.
Cook carrots and onions in small amount of salted water; drain. Break salmon into chunks. Place in greased 2-quart casserole. Add carrots, onions and macaroni. Stir in soup, salt and pepper. Melt butter. Toss with bread crumbs. Top with crumbs and cheese. Bake in a 375° oven for about 20 minutes. Yields 4 servings.
Place milk in large pot on stove and bring to a simmer. Add butter, salt and pepper to taste. When butter is melted, add oysters and allow to simmer 10 or 15 minutes. Serve with oyster crackers.
Brown lamb chops. Add water mixed with tomato sauce. Cook about 30 minutes, then add green beans, onion, potatoes and salt and pepper. Add more water and tomato sauce, if needed. Cover and cook one hour or until done to your preference. Serves 2. May be doubled.
Mix flour, sugar, baking powder and Crisco. Cut mixture until it resembles cornmeal. Add buttermilk and stir until the dough does not stick to sides of bowl. Turn out on floured surface and roll dough for 5 minutes. Roll out to 1/2-inch thick. Cut with biscuit cutter. Place on a greased baking pan. Coat with melted butter. Bake at 400° for 15 minutes.
In small bowl, mix flour, beer and salt. Shell and devein shrimp; rinse with running cold water and pat dry with paper towels. In a 2-quart saucepan over medium heat, heat 2 inches of salad oil to 375° on deep fat thermometer (or heat oil in deep fat fryer set at 375°). Dip shrimp, one at a time, into batter and drop into hot oil. Fry shrimp until lightly browned, turning shrimp once, about 1 minute. Drain shrimp on paper towels. Serves 6.
Add all ingredients together starting with 2 cups each. Add more if you wish. A very good snack.
Sift together flour, soda and salt. Cream together the shortening and peanut butter. Gradually add sugar and brown sugar; cream well. Add egg, milk and vanilla; beat well. Blend in dry ingredients; mix well. Shape into balls (about 1 rounded teaspoonful). Roll in sugar. Place on cookie sheet. Bake at 375° for 8 minutes; remove from oven and place solid chocolate candy kiss on top of each cookie, pressing down so cookie cracks around edge. Return to oven for 2 to 5 minutes. Cool.
Cut up apples, quarters or smaller. Stir in Cool Whip to Snickers. Chill until time to serve.
Mix together corn meal, sugar, and scald with boiling water. Beat eggs and add milk. Combine the above and add baking powder. Pour mixture into baking pan. Bake 30 to 40 minutes at 350°.
Mix well and pour into 2 greased loaf pans. Bake at 350° for 1 hour or until done.
Crumble corned beef into a bowl; add cottage cheese, scallions, peppers, parsley and seasonings. Mix well. Chill several hours to blend flavors and to firm mixture. (It can be left overnight in fridge.) Remove mixture from bowl and shape into a ball. Spread cream cheese evenly over ball. Wrap in plastic wrap and refrigerate until ready to be used.
In large skillet, fry bacon and remove (retaining grease). Thicken grease with flour. Add vinegar and enough water so it's not really thick. Mix potatoes, bacon and onions. Pour topping over potato mixture "like gravy."
Defrost spinach and drain well. Distribute spinach evenly on the bottom of a rectangular baking dish. Pour chicken broth over spinach, then sprinkle with garlic powder and pepper. Dip chicken cutlets into flour. Melt 2 tablespoons of the butter and the 2 tablespoons of margarine and fry the chicken cutlets until light brown. Place the cutlets on top of the spinach. Place a slice of ham and Swiss cheese on top of each cutlet. Sprinkle Parmesan cheese over all and dot with remaining 1 1/2 tablespoons butter. Cover and bake in a preheated 375° oven for 20 minutes. Reduce heat to 350° and bake, uncovered, for 10 minutes.
Preheat oven to 350°. Combine butterscotch morsels and butter. Melt over boiling water. Remove from heat.
In medium saucepan, combine sugar, butter, milk and cocoa. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat and stir in vanilla, oats, coconut and nuts. Drop by teaspoonfuls onto wax paper. Store in a cool dry place. Makes about 4 dozen candies.
In blender, blend eggs, oil, pepper and cheese. Add Bisquick. Add to vegetables. Pour into a 9-inch greased pie plate. Bake at 350° for 40 to 45 minutes.
Mash sweet potatoes; mix in remaining ingredients. (Make sure vegetables are dry before adding to potatoes.) Let chill overnight.
Mix all dry ingredients together. Dip chicken in buttermilk, then in bread crumb mixture. Fry in hot skillet with a little Crisco. Put on cookie sheet and bake for 15 to 20 minutes until done.
Mix all ingredients together; put in 2 small Pet pie crusts. Bake at 300° until real brown.
Melt butter in heavy saucepan; saute onions and parsley. Blend in flour. Slowly add cream; heat. Stir until thick. Add cheese, stirring until melted. Add sherry, red peppers (if used) and salt; gently fold in crab meat. Let chill for 2 hours or overnight. Serve with favorite crackers.
Mix cake mix, egg and mayonnaise together. Mix well. Drop by teaspoonfuls on greased baking sheet. May be topped with walnuts or pecan halves. Bake until edges are golden at 350°.
In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust. Cover and refrigerate for 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Combine sugar, milk, salt, butter and chocolate. Bring to a boil, stirring constantly until thick. Remove from heat. Add peanut butter, vanilla and oats. Mix well. Drop by tablespoonful on wax paper or brown paper bag.
In large heavy pan, brown beef in oil; pour off fat. Add soup, water and Burgundy. Cover; cook over low heat for 2 hours. Add noodles and mushrooms. Cook 20 minutes or until done. Stir often. Add more water if necessary.
In an 8-quart Dutch oven, cook the chicken wings and sausages until browned on all sides and cooked through, about 25 minutes. Remove to a large bowl. Remove all but 2 or 3 tablespoons of the drippings in the Dutch oven and cook the onions, red pepper and zucchini until tender, about 5 minutes. Add tomatoes with liquid, water, orzo, salt, oregano, paprika, turmeric, pepper sauce and browned wings and sausage. Reduce heat to low; simmer, uncovered, stirring occasionally until orzo is tender and liquid is absorbed, about 10 minutes.
In a bowl, mix potatoes, egg and diced American cheese slices with potato masher until blended well. Spoon into hot grease; turn when browned. Serve as side dish.
Beat egg yolks until thick (lemon colored). Add sugar. Stir in butter. Fold in whipped cream and cardamon. Sift flour and salt. Fold into yolk mixture to make soft dough. Chill. Divide in half. Roll each piece on lightly floured board to 1/8-inch thick. Cut 3 x 3/4-inch strips. Cut slit lengthwise in center of each and pull one end through. Fry few at a time in deep hot fat at 375° for 1 to 1 1/2 minutes or until light golden brown. Drain on paper towels. While warm, sift a little confectioners sugar over. Makes 5 dozen.
Cook pasta or noodles according to package directions; drain and set aside. Combine mayonnaise with milk or white wine. Stir in soup, cheese and seasonings. Gently stir in cooked pasta or noodles and drained fish or seafood. Pour into a 1 1/2-quart casserole. Cover and bake at 350° for 30 minutes. Uncover and sprinkle with "Crunchy Topping." Bake 5 minutes more. Makes 6 servings.
Unroll the bread dough until you have a rectangle. Brush on mustard allowing a 1 inch border of plain dough on all four sides. Layer the meat and cheese on the dough up to the plain border. Start at one end and roll-up like a jelly roll, placing the seam side down. With fork prick four or five times along the top to create steam vents.
Combine dry ingredients, set aside. Combine wet ingredients and add to dry. Do not overmix. Spread in 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. These are wonderful, moist brownies.
In small heavy saucepan, over low heat, melt chocolate, stirring constantly; remove from heat. Or, in small glass bowl, microwave chocolate on High for 2 to 3 minutes, stirring after each minute.
Cook vegetables in oil. Stir in chicken, salt and tomatoes; heat. Spoon over pasta. Sprinkle with cheese and parsley.
Mix flour, baking powder and salt. Work in Crisco until crumbly. Add liquid mixture. Mix until all is moistened. Great for pasties.
Take 2 heaping cups patience, 1 heartful of love, 2 handfuls of generosity, plenty of laughter, 1 headful of understanding and sprinkle generously with kindness. Add plenty of faith; mix well. Spread over a period of a lifetime and serve everybody with a smile whomever you meet.
Cook spinach as directed on package; drain well. Combine all ingredients, except cheese. Place in 1 1/2-quart to 2-quart baking dish. Bake at 350° for 30 minutes. Remove from oven and stir. Top with cheese. Return to oven until cheese melts.
Butter 13 x 9-inch pan. Melt butter and cocoa together. Mix all ingredients, adding eggs one at a time and beating well after each egg. Bake 30 minutes at 350°.
Rub the chicken pieces with seasonings, then brown in margarine. Put in a shallow dish with the mushrooms and drained artichokes. Mix the soup, sour cream and wine with the chicken drippings and pour over chicken. Bake in a 350° oven for 1 hour and 30 minutes, basting occasionally. Garnish with the parsley.
Cream together butter and cream cheese; gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; gradually add flour and whipped topping mix. Stir well. Bake in a greased and floured 10-inch Bundt pan for 1 1/2 hours in a 325° oven. May be glazed, if desired.
Brown hamburger and drain. Add water and rest of ingredients. Heat to boiling. Lower heat and cover. Simmer 30 minutes to 1 hour until vegetables are tender.
Combine all ingredients. Bake cookies 15 to 20 minutes at 300°.
Dissolve Jell-O according to directions on package. Set aside to cool. Add strawberries and Cool Whip. Combine cold milk, pudding mix and sour cream. Layer dish with vanilla wafers, pudding mixture and strawberry mixture, repeating until dish is full. Refrigerate until ready to serve.
Combine all ingredients. Place meat in large plastic bag. Put bag in bowl and pour marinade over meat in bag. Tie bag closed. Marinate meat several hours or overnight. Brush marinade on during grilling also.
Combine and cook the butter, flour, sour cream, grated onion, salt, pepper and sugar until thick. Mixture does not get real thick. Cook the two packages of string beans and drain well. In greased casserole, combine green beans and white sauce. Spread Swiss cheese on top of mixture. Combine crushed corn flakes with 2 tablespoons of butter and sprinkle on top of string beans mixture and cheese. Bake in a 350° oven for 20 minutes. Serves 3 to 4.
Preheat oven to 425°. Cut fillets in half. Arrange in lightly greased pan. Mix together mustard, butter, lemon juice and Worcestershire sauce. Spread mixture over fillets. Crush crackers finely and sprinkle on fish. Bake 15 minutes or until fish flakes easily with fork.
Work all this together with enough self-rising flour to make a stiff dough. Roll this out and cut out cookies and bake on buttered baking sheet.
Mix ingredients for the filling. Place 1 1/2 teaspoons on the center of each won ton skin. Gather upward and pinch lightly where all edges meet over the filling, leaving the top of the Sui Mai open and the edges to ruffle freely. Steam for 20 minutes. Serve hot.
Mix all together. Place in a greased dish. Cover with foil and bake at 350° for 45 minutes.
Cook onion in salad oil until soft. Add chili sauce, salt and drained beans. Cook only until thoroughly heated, stirring often. Serves 6.
At 10:00 p.m. or 8 hours before serving: place nuts in angel food cake pan. Place 20 frozen rolls in pan and pour pudding mix over rolls. Melt margarine and pour over. Sprinkle with brown sugar and cinnamon. Cover and let set overnight or until raised up out of pan. Bake at 350° for 30 minutes. Cool 5 minutes, then invert onto cake plate and pull apart.
Mix Bisquick, milk, cheese, parsley and pepper to form a soft dough. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 10 minutes in preheated 450° oven until golden brown. Mix butter and garlic powder; pour over warm biscuits on cookie sheet. Serve warm! Makes 10 to 12 biscuits.
In large kettle or Dutch oven, brown meat (if using beef, pour off fat). Add onion, pepper and garlic; cook and stir until tender. Add remaining ingredients. Cover; bring to a boil. Reduce heat; simmer 1 1/2 hours (1 hour for ground beef) or until meat is tender, stirring occasionally. Serve with corn chips and sweet pepper salsa.
Saute onion in margarine. Place crackers in bottom of baking dish. Mix soup, milk and eggs together. Add salt and pepper; pour over onions. Cover with cheese and bake. Bake at 350° for 35 minutes.
Mix flour, sugar and butter, press into pizza pan. Bake at 350° unti light brown (approximately 15 minutes). Cream together cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Add sliced strawberries over top of white mixture. (May use strawberry glaze if desired.) Refrigerate. Cool, then slice and serve.
Crumble cornbread and mix all ingredients together. Add a boiled egg if you wish.
Add 6 ounces of Old Savannah to one gallon of water and bring to a boil. Add 16 half ears of corn and boil for 7 minutes. Then add 3 pounds smoked sausage and boil for 3 minutes. Add 3 pounds of shrimp and boil for 3 minutes. Drain and serve with butter and cocktail sauce.
Pack cucumbers (sliced), onions (sliced) and sliced red and green peppers in gallon or 1/2 gallon jars. Boil the vinegar, sugar and spices with small amount of water. Let come to a hard boil and pour over vegetables. Cover jar and refrigerate. Keeps for months in refrigerator.
Saute onion and garlic in oil until soft. Add chicken broth, tomato and basil. Bring to a boil. Stir in rice and olives. Cover. Remove from heat and let stand for 5 minutes. Fluff with a fork.
Wash and pat dry wings. Mix all ingredients together and marinate wings in mixture for several hours or overnight, stirring occasionally.
Preheat oven to 350°. In 2 1/2 to 3-quart saucepan, over low heat, melt butter. Remove from heat. Add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir with spoon until batter is well blended and smooth. Stir in 1 1/2 cups of chocolate chips and nuts (if desired). Spread into 13 x 9-inch pan. Sprinkle with remaining 1/2 cup of chocolate chips. Bake 30 to 35 minutes, until set. Cool on wire rack. Cut into 2 inch squares.
Mix together. Bake with fine bread crumbs on top for 30 minutes at 375°. Serve with corn and cabbage cole slaw.
Mix and pour over crust. Bake 10 minutes at 450°. Reduce heat to 250° and bake 1 hour. Let cool. Loosen pan.
Slice onion paper thin. Place in small saucepan and add vinegar, sugar, mustard and seasoning. Cook 5 minutes and remove from heat. Stir in corn. Cool. Makes 1 3/4 cups.
Combine all ingredients in a large bowl. Pour into a 9 x 13-inch baking dish (spray with nonstick vegetable coating) and bake in a preheated 350° oven for 1 hour. Serves 12.
Spread thawed pastry sheet on baking sheet. Place Brie (or Camembert) in center of sheet. (Optional: Remove rind from cheese prior to placing on pastry sheet.) Spread honey mustard or apricot preserves on top of cheese. (If honey mustard is used, sprinkle a small amount of brown sugar on top.) Wrap cheese in pastry; bake at 350° for 20 minutes or until done.
Heat oven to 375°. Mix shortening, sugars, eggs and vanilla thoroughly. Measure flour and other dry ingredients into separate bowl. Stir together; blend in. Mix in chocolate chips. Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned. (Cookies should still be soft, cool slightly before removing from baking sheet.) Makes 8 to 9 dozen.
Combine eggs, sugar, oil and vanilla; beat until smooth. Add grated zucchini and stir well. Sift together dry ingredients. Add nuts and add to zucchini mixture. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes or until done.
Combine flour, yeast and salt. In a 1-cup measuring cup, combine water, oil and honey. Stir into flour mixture. Knead and place into a well-greased glass bowl. Let rise in warm place, covered, until double (2 hours). Roll out to size of 14-inch pizza pan. Sprinkle pan with cornmeal. Place dough and roll edges. Top with 1 cup spaghetti sauce, Mozzarella cheese and favorite toppings. Bake at 400° for 20 minutes. If desired, lightly brush edge of crust with oil before baking.
Combine. Roll out dough to 1/3-inch thickness. Cut with cookie cutters. Make hole for ribbon (a nail works well for this). Carefully place on wire rack to dry. Let air dry several days (turning occasionally). Makes 12 sweet smelling ornaments.
Bring to a boil the sugar, butter and milk. Boil 12 minutes, then add the marshmallow, chocolate chips, vanilla, peanut butter and nuts (if desired).
Simmer raisins in water (covered 50 to 60 minutes). Mix flour, sugar, salt, margarine, egg and baking soda. Then add raisins and any water left in pan. Be sure to add a little water if needed. Bake in a greased loaf pan at 325° for 50 to 60 minutes.
Salt and pepper chicken. Melt oleo. Add lemon juice and onions. Steam chicken until done. Place chicken breast on plate and pour sauce over chicken. Serves 4.
Mix top three ingredients, then bake at 325° for 25 minutes. Add cheese and onion rings. Bake 10 minutes more.
Dip balls into chocolate mixture with fork and place on waxed paper. Refrigerate until set. Makes 3 to 4 dozen.
Mix the cream cheese, sugar and vanilla. Add eggs and mix. Pour into crust. Bake at 350° for 40 minutes.
Mix all ingredients together and serve warm. Can use as dip or pour over platter of chips and heat a can of Armour chili with beans and pour over top of cheese mixture. Sprinkle with fresh parsley, red pepper, chili peppers and/or sour cream.
Mix all, except cheese, nuts and potato chips. If salad appears too dry, add 1/2 cup of chicken broth.
In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt. In a small bowl mix eggs, milk and butter; stir and add to flour mixture. Stir until blended. Pour batter on preheated waffle iron (lightly greased). Makes approximately 12 waffles.
Mix well by hand the first four ingredients. Pat into two 8 x 8 pans lined with foil. Melt chocolate chips and spread thinly over top of the above. Score squares with knife before refrigerating. When cool cut into squares and serve.
Boil water and sugar together 10 minutes. Add strong tea, cherries, strawberry syrup and lemon and orange juices. Stir in crushed pineapple and let stand 1/2 hour. Add ice water and ginger ale. Serves 50.
In a mixing bowl, combine the first 6 ingredients. Beat on medium speed for 2 minutes. Pour into a greased 13 x 9 x 2-inch baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through with a knife to swirl. Bake at 350° for 30 to 35 minutes or until toothpick inserted near the center comes out clean.
Beat butter, sugar and yolks until fluffy. Sift dry ingredients, add alternately with flavoring and milk. Blend well. Pour into greased and floured flan pan. Bake at 350° about 25 minutes.
Combine sugar, corn syrup and water. Cook over medium heat, stirring occasionally until mixture is reduced slightly and thickened, about 15 minutes. Add peanut butter. Cook, stirring constantly until melted and thoroughly combined. Sprinkle with baking soda and stir until dissolved. Mixture will puff. Pour onto cutting board and let cool. Use rolling pin and roll into a 6-inch square. Cut into 4 pieces. Cool on wire rack. Crack into smaller pieces when hard.
Mix together sugar, cocoa, milk and oleo in small saucepan. Boil 1 minute after it comes to a boil. Remove from stove and stir in oatmeal, pecans and vanilla. Mix well until all oatmeal is coated. Drop by the teaspoonful on waxed paper or foil. Let cool.
Mix all ingredients except artichokes. Add artichokes and mix. Bake at 350° until golden brown, about 1 hour.
Brown sausage. Add tomatoes, onions and bell peppers. Cook until thick. Add 3 cups of water (more if needed), salt and pepper. Cook 15 minutes. Add shrimp and crabmeat; cook another 15 minutes. Serve over cooked rice.
Heat oven to 350°. Grease bottom only of loaf pan. Stir together cereal and milk. Let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Pour into loaf pan. Bake until toothpick inserted comes out clean. Cool 5 minutes. Loosen sides of loaf from pan. Place upside down on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature.
Grate cheese. Layer cheese and chilies in 9 x 12-inch baking dish. Beat egg whites stiff. In small bowl, beat egg yolks. Add flour, then gradually add milk. Fold in egg whites and pour over cheese and chilies. Bake at 325° for 50 minutes. Serves 10 to 12.
Place tomato slices in colander, salt to taste, and drain for 10 minutes. Place tomato slices, basil, and onions in baked pie shell. Sprinkle with salt, pepper, and garlic powder to taste. Mix mayo and cheese together in a bowl. Spread on top of tomato mixture, like a meringue. bake 45 minutes at 350 degrees. Serve warm, can be reheated as individual slices in microwave for about 15 seconds. This is sort of like a quiche.
In 1 1/2-quart casserole, combine 1/2 can onions and remaining ingredients. Bake at 350° for 25 minutes. Stir and top with remaining onions. Bake 5 minutes more.
Fry pork, onions and green pepper in skillet. Boil noodles until tender. Add to skillet, along with tomato paste and water. Salt and pepper to taste. Slice cheese on top and bake 1 1/2 hours at 350°. Ingredients may be transferred to baking dish before baking, if desired. Serves 8 to 10 people.
Grease 9-inch pie plate with 1/3 cup melted butter. Press thawed hash browns into butter. Brush butter over tops of hash browns. Bake at 425° for 25 minutes. Remove. Fill with cheese and ham and onions. Beat eggs and salt and milk. Pour over cheese. Bake at 350° for 30 to 40 minutes. Bake until knife comes out of center clean.
Combine first 8 ingredients in a large mixing bowl; mix well. Press dough into a greased 9 x 13 x 2-inch baking pan. Bake at 350° for 20 minutes. Remove from oven and sprinkle with chocolate morsels. Let stand 5 minutes or until morsels melt; spread evenly over surface. Combine powdered sugar, 1/4 cup peanut butter and milk in a small mixing bowl; beat well. Drizzle mixture over cookies. Cut into 2 x 1-inch bars. Yield: About 4 1/2 dozen.
Mix cream cheese, sugar together: add Cool Whip. Mix pudding and milk in separate bowl, mix pudding mixture with cream cheese mixture. Crush Oreo cookies in large bowl. Layer cookies then layer of filling until entire amount of mixture and cookies have been used.
Combine mayonnaise, soy sauce, sugar and salt in a large bowl and mix well. Add remaining ingredients and toss well.
Combine first 3 ingredients and put in heavy pan. Bring to a rolling boil. Boil 5 minutes. Stir to keep from sticking. Set off stove. Add Marshmallow Creme, chocolate bits and nuts. Stir until thick and then pour in slightly greased cookie sheet until cool.
Combine ingredients together and put in a baking dish. Sprinkle almond slivers on top. Bake 20 minutes at 350°.
Combine first 4 ingredients; cool to lukewarm. Stir next 2 ingredients together to dissolve; add to first mixture. Beat egg whites and add to first mixture. Add half the flour and beat well. Stir in enough more to make dough easy to handle. Store in covered bowl in refrigerator.
Combine the two soups, rice and water in 9 x 13-inch dish. Place chicken breasts on top, meat side down. Cover and bake at 350° for 1 1/2 hours.