HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut beef in bite size chunks. Brown in oil. Add garlic, spices and flour. Stir in beef broth last. Simmer about 3 hours, stirring occasionally and tasting for seasoning. If desired, 1 can of chili beans and 1 cup of sour cream can be added.
Cream butter and add sugar gradually. Beat at medium speed until well creamed (about 5 to 10 minutes). Add one egg yolk at a time, beating only until yolk is broken. Sift dry ingredients together and stir into batter along with rum extract. Beat egg whites until stiff and fold into cake mixture. Sprinkle 1/2 cup chopped nuts on bottom of a well-greased and floured tube pan, then pour in the cake batter. Bake at 350° for 75 minutes.
Sift together all dry ingredients. Make a well in center. Add eggs and oil, stirring just until evenly moistened. Stir in strawberries and nuts. Pour into 2 greased 8-inch loaf pans. Bake at 350° for about 1 hour. Let stand overnight before slicing.
Mix juices in percolator. Mix other ingredients in basket of percolator. Perk; when it stops, remove basket. Makes 22 cups.
Put oil, lemon juice, onion, celery, Tabasco, salt, peppers and chilies in blender or food processor. Add beef broth and process. Put tomato juice in a gallon container. Add mixture from blender and stir. Put chopped cucumber and tomatoes on top. Refrigerate. Stir before ladling into bowls. Serve with croutons on top. Makes a delicious summer meal.
Combine 1 cup butter, 3 teaspoons vanilla, 1/4 cup cocoa, 1 cup nuts and next 4 ingredients in a bowl. Mix well. Pour into a large greased and floured baking pan. Bake at 350° for 40 minutes or until cake is done.
Preheat oven to 325°. Grease and flour a tube pan. Cream together the butter and sugar until light and fluffy. Add flour and eggs alternately, mixing well. Beat in remaining ingredients. Pour into prepared pan and bake for about 1 hour. Cool on rack 5 minutes and turn onto serving platter. Yields 16 slices.
Cream butter and sugar together. Add eggs one at a time and lemon juice. Add flour and baking powder. Pour into 9 x 13-inch pan. Spread with cherry pie filling. Bake at 350° for 40 to 45 minutes.
First, dissolve box of lemon jello and box of orange jello in hot boiling water, then add cold water and bananas (chopped up). Add pineapple (drained) and add miniature marshmallows. Second, cook until thickens, sugar, flour, egg and pineapple juice. Let cool. Spread over jello. Third, mix Dream Whip and cream cheese; beat together and spread over mixture. Cheese on top.
Mix dry ingredients. Stir in milk. Cook to soft ball stage (234° on candy thermometer) in cold water. Remove from heat. Stir in vanilla and peanut butter. Beat until mixture loses its gloss. Pour quickly into greased pan. Cool. Cut into squares.
Pound or flatten veal. Dredge in flour. Make egg batter with eggs, grated cheese and parsley. Dip cutlets in egg batter and panfry. Remove meat from pan. Add white wine and juice of lemons. Add precooked spinach.
Pierce lamb and wedged onions alternately on skewer. Place over charcoal fire, gas flames or under oven broiler until done.
Cream butter, sugar and eggs. Add vanilla and nuts alternately in layers. First layer crumbs, then mixture and last crumbs. Press firmly in pan and let stand in refrigerator 24 hours. Serve with whipped cream. Makes 8 servings.
Mix; refrigerate 24 hours. Mold into ball. Roll in parsley. Decorate with maraschino cherries.
Process vegetables. Sprinkle on salt. Let stand 1 hour and drain. Add vinegar and spices; cook until tender. Put into hot sterile jars or process in hot water bath 10 to 15 minutes and seal.
Preheat oven to 325 degrees; Mix all ingredients together except cheese and mushrooms in a large bowl. Pat out into rectangle shape onto a piece of wax paper, similar to 13 x 9. Sprinkle cheese and mushrooms over this, holding one end of the wax paper, slowly rolling the cheese covered meat into a roll patting the ends to close and hold the cheese and mushrooms in as you roll. Put into a greased loaf pan and bake at 325 degrees for about 40 to 60 minutes.
Mix pineapple preserves and mustard to taste. Makes a great sweet and sour sauce for chicken or anything you want to eat it with.
Combine flour, salt and pepper; pound into meat. In Dutch oven or large skillet, melt butter over medium heat. Add meat and brown on both sides, about 5 minutes. Add remaining ingredients. Reduce heat, cover and simmer, stirring occasionally until beef is tender, about 1 hour.
Put all beans, onions and Ro-Tel in large pot. Bring to a boil with 3 cups water. Turn down heat to simmer for 30 to 45 minutes. Add ground beef, all cut up hot dogs and smoked sausage. Add to pot and cook on low heat for 30 more minutes. Salt and pepper to taste. I don't add salt and pepper until it's done for the dogs and sausage are already salty.
Cook carrots until soft (10 to 15 minutes); strain carrots. Mix with other ingredients. Place in casserole dish. Bake at 350° for 30 minutes.
Mix together cream cheese, sour cream, beans, enchilada mix and hot sauce. Spread this mixture in 2 (8-inch) pie pans and cover with remaining cheeses. Bake 15 to 20 minutes at 350°. Serves 8 to 12. Serve with corn chips.
Cook broccoli according to directions. Drain. Put soup and cheese in separate pan and cook until cheese is melted. Add broccoli and stir until covered in sauce. Pour into a 9 x 13-inch pan. Prepare stuffing according to directions and sprinkle on casserole. Cook at 350° for 30 to 45 minutes.
Dissolve raspberry gelatin in 1 cup boiling water. Stir in pie filling. Turn into 9 x 9 x 2-inch baking dish. Chill until partially set.
Cream the sugar, Crisco and margarine. Add eggs one at a time. Add vanilla. Add sifted flour, cocoa and baking powder. Add milk. Bake 1 hour and 15 minutes at 350°.
Cut vegetables and mix together. Mix all the seasoning and add enough vinegar to make a smooth paste. Bring rest of vinegar to a boil and add the paste mixture to it. Cook slowly until it thickens. Add vegetables and cook until thoroughly heated. Boil for a few minutes. Add a few red peppers for color, and hot pepper to taste. Seal in pint jars.
Stir pudding (dry) into undrained pineapple. Add Cool Whip and marshmallows, then nuts. Stir well and chill.
Mix together and let set out on counter over night. Stir and put in refrigerator until ready to serve.
Heat oven to 400°. Prepare biscuits according to package directions. In medium bowl, combine eggs, milk, green pepper and pepper. Beat well. In large skillet, melt margarine; stir in egg mixture. Cook until set but moist, stirring occasionally. Remove from heat. Cut cheese into 20 triangles.
Heat oven to 325°. Melt butter in a 15-1/2 inch x 10-1/2 inch pan with sides (a jelly roll pan or cookie sheet). Beat egg whites until stiff. Fold sugar and salt into whites. Fold in walnuts making sure they are all coated with the meringue. Spread mixture over butter in pan. Bake at 325° for about an hour, stirring every 10 minutes, until meringue is brown and all the butter is gone. Cool and serve.
Set aside a few strawberries for garnishing. In bowl, crush half of the remaining strawberries with a fork. Slice remaining berries and stir into crushed berries with the 1/2 cup of sugar. Set aside.
Cut up marshmallows, then pour buttermilk over marshmallows and let set overnight. Make sauce of oleo, flour and pineapple juice. Cool sauce and pour over marshmallows. Add pineapple chunks cut in half and drained. Add pecans and Cool Whip. Fold all ingredients together. Chill and serve.
Boil the California Blend 8 to 10 minutes. Put in casserole dish. Melt 1/2 stick oleo with Velveeta cheese. Pour over vegetables. Melt 1/2 stick oleo and mix with crushed Ritz crackers. Put on top of vegetables. Bake at 350° for 30 minutes. This can be made the day before.
Place all ingredients in blender. Blend until well mixed and smooth. Serve in tall glass.
Mash bananas. Save in 1 bowl. Mix flour, salt, soda and wheat germ in another bowl; save. Melt butter in a large bowl. Add eggs and one cup applesauce, then fold in flour mixture and bananas. Lastly, bake in greased pan at 350° for 1 hour.
Combine first 3 ingredients in 10-inch skillet and cook over medium heat until brown. Drain off any excess fat. Add cheese; stir until melted, about 2 minutes. Remove from heat. Preheat oven to 345°. Separate dough into triangles. Cut in half. Spoon ingredients into triangles. Fold edges well. Bake on ungreased pan until golden brown, about 15 minutes. Makes about 4 dozen appetizers.
Place roast in slow cooker. Sprinkle onion soup mix over roast. Add both cans of mushroom soup. Cover and cook on low for 8 hours.
Place layer of graham crackers on bottom of 9 x 13-inch Pyrex dish. Then spread cooked vanilla pudding over graham crackers. Put layer of sliced bananas over pudding. Place another layer of graham crackers over bananas. Spread cooked chocolate pudding over bananas. Put layer of sliced bananas over pudding. For topping, place a layer of crushed graham crackers. Place in refrigerator to chill. Serve and enjoy.
Saute hamburger and onions. Combine hamburger and onions with other ingredients in a large pot. Bring to a boil; let simmer about 2 hours. Cool and put in containers; freeze. Makes about 5 quarts.
Combine onion, garlic and J. Daniels in a 3-quart saucepan. Simmer about 10 minutes over low flame, then carefully light mixture to burn off liquid alcohol (about 20 seconds). Add remaining ingredients. Bring to boil. Simmer 20 minutes, stirring constantly. Strain to remove onion and garlic pieces, if you prefer a smoother sauce. Refrigerating sauce for 1 to 2 days will increase tastiness.
Put 1/2 cup sugar and 2 teaspoons cinnamon in a bag. Cut biscuits into quarters. Place in bag. Shake pieces until all are coated. Place dough into well-greased Bundt pan. Melt butter, 1 teaspoon cinnamon and brown sugar in a saucepan. Bring to a full boil for 1 minute. Add nuts. Pour sauce over dough. Bake at 350° for 30 to 35 minutes. Turn upside down on plate immediately. Don't cut apart, just break off in pieces to eat.
Cook sugar and Karo syrup in 3-quart pan, until sugar is dissolved. Remove from heat. Add peanut butter and Rice Krispies. Mix well and spread on greased 13 x 9-inch sheet. Melt chocolate bits and the few butterscotch bits. Pour over top.
Trim a thin slice from top and bottom of each tomato. Cut tomatoes crosswise into 1/2-inch thick slices. On large sheet of waxed paper, combine flour with 1/2 teaspoon salt. In small bowl, beat eggs with sugar and remaining salt. Dip tomato slices, coating completely. Dip into egg mixture, then bread crumbs, coating completely. Heat 1/4 cup oil in large skillet. Add tomato slices; saute about 3 minutes on each side or until nicely browned. Add oil as needed.
Drain pineapple. Use enough juice and water to make 1 1/2 cups. Let the mixture boil and add to the jello. Drop in marshmallows and dissolve. Add pineapple, cottage cheese and nuts. Do not add Cool Whip until mixture is completely cooled. Let stand in refrigerator 12 hours before serving.
Preheat oven to 250°. Combine sugar, pumpkin, butter and corn syrup in medium saucepan; bring to boil, stirring constantly. Continue boiling 15 minutes over medium-low heat, stirring frequently. Remove from heat; add salt, soda and cream of tartar, stirring until well-blended and foamy. Stir in peanuts. Pour over popcorn; toss until well coated. Spread on two greased cookie sheets. Bake 50 to 60 minutes or until golden brown, stirring every 15 minutes. Remove immediately from cookie sheets. Spread on foil, breaking popcorn into pieces. Cool. Coating will harden on cooling. Yields 3 quarts.
Make Jell-O mixture. Add vinegar and onion. Chill until syrupy.
Place pork in a 3-quart microwave baking dish. Cover and microwave on High power for 3 minutes. Stir well, cover and microwave 3 more minutes or until pork is cooked. Place tofu, chop suey vegetables, onions, mushrooms and ginger on pork. In a small bowl, combine remaining ingredients and pour over tofu mixture. Cover and microwave on High power for 6 more minutes. Makes 4 to 6 servings.
Line cookie sheet with foil and grease with oil or oleo (1-inch sides on cookie sheet). Place crackers all over bottom of pan (to cover). Melt oleo and brown sugar in small pan. Cook for 3 minutes. Pour mixture over crackers and bake at 400° for 6 minutes. Remove from oven and cover with chocolate chips; let melt, then spread around to cover top. Let cool. Then refrigerate until cold. Break apart and store in container in refrigerator.
Measure all ingredients into a bowl; mix well. By teaspoonful shape into balls. Roll in confectioners sugar, instant coffee or dry cocoa. Store in a tightly covered container. Makes 50. Store at least a week to develop the best flavor.
Toast Rice Krispies in oven at 300° for a few minutes. Microwave almond bark, a few pieces at a time, until completely melted. Stir all ingredients together; drop onto wax paper by teaspoon.
Sift flour, baking powder and salt. Cream butter and 1/2 cup sugar. Add dry ingredients and milk. Beat. Pour batter into greased baking dish. Put drained cherries on top. Sprinkle with 1/2 cup sugar. Pour cherry juice over all and bake at 350° for 45 minutes. May microwave for 13 minutes instead of baking in oven.
Preheat oven to 350°. Lightly oil a 5 x 9-inch loaf pan. Combine both types of flour, baking powder, baking soda and spices. Mix well. Add raisins. In small bowl, combine remaining ingredients. Beat with fork; add flour mixture. Mix all ingredients until moistened. (Dough will be stiff.) Place dough in prepared pan. Smooth the top with the back of spoon. Bake 40 to 45 minutes. Cool on wire rack 5 minutes.
Dice carrots and cook until tender. Cool. Add onion, green pepper and cauliflower. Mix in blender tomato soup, sugar, oil, mustard, vinegar, salt and pepper and pour over carrots. Let set overnight.
Heat oven to 325°. Grate the rind of the orange and lemon. Squeeze juice, adding enough boiling water to make 3/4 cup. Add rind and butter; stir to melt the butter. Beat the egg separately. Add sugar gradually, beating well. Add all other ingredients and juice. Blend well. Spoon into a greased loaf pan and bake 1 hour. Remove and cool.
Peel and slice potatoes. I use my Salad Shooter. Potatoes should be sliced thin. In a mixing bowl, combine all other ingredients except the chopped green onions. Beat with a mixer until smooth.
Mix large can of pumpkin pie mix, following directions on can for 2 pies. Pour into 9 x 13 x 2-inch pan. Sprinkle yellow cake mix (dry) over pumpkin mix. Pour melted butter over cake mix. Sprinkle 2 cups chopped walnuts over cake. Bake in a 350° oven for 1 hour and 20 minutes. Start checking after 1 hour. Cook until done.
Brown sausage over medium heat in skillet, stirring until crumbly. Drain well on paper towels. Combine with remaining ingredients in a large bowl, mixing well. Pour into greased 9 x 13-inch baking dish. Chill, covered, in refrigerator overnight. Bake at 350° for 1 hour. Yields 8 servings, 445 calories each.
Preheat oven to 350°. Cut cheese round in half crosswise to form 2 circles. Remove wax. Separate dough into 4 rectangles. Firmly press perforations to seal. Place one rectangle on top of a second; repeat with remaining rectangles, making two double thick rectangles. Press each into a 6-inch square. Place cheese circle in center of each. Pull corners of dough to top center of cheese. Press dough tightly against cheese. Twist dough in center to seal, twisting off excess dough. Press seams to seal. Repeat to make second Gouda wrap. Press out excess dough with canape cutter or paring knife. Cut out decorative shapes. Place on top of each Gouda wrap. Brush with beaten egg. Place 3 inches apart on ungreased cookie sheet. Bake at 350° for 18 to 22 minutes or until golden brown. Cool for 10 minutes before serving. Makes 8 servings.
Cook squash in small amount of water until tender; drain. Sprinkle with salt. Mix sour cream, egg yolks and flour. Fold in egg whites.
Mix oil and sugar. Add eggs, one at a time. Add vanilla. Mix flour, one cup at a time. Roll in balls. Place on cookie sheet. Flatten balls with the bottom of a glass dipped in sugar. Bake at 350° for 10 to 12 minutes until golden brown.
Mix cake mix with margarine. Press on bottom of a 9 x 13-inch pan and bake at 350° for 10 minutes. While still warm, spread on pie filling. Mix sour cream with egg and drizzle over apples. Bake 20 minutes more. Let cool about 15 minutes, then cut into bars.
Mix cream cheese, sour cream and Ranch dressing. Spread crescent rolls out on cookie sheet. Bake and cool. Spread cream cheese mixture on baked rolls. Top with chopped veggies and shredded cheese.
Heat oven to 400°. Grease 9-inch or 8-inch round cake pan. In small bowl, combine brown sugar, cinnamon and mace; mix well. In second small bowl, blend margarine and lemon juice. Separate dough into 10 biscuits; cut each into 4 pieces. Place biscuit pieces and graham cracker crumbs in bag; toss gently to coat. Arrange coated pieces evenly in greased pan. With a small wooden spoon handle poke a deep hole in each biscuit. Sprinkle brown sugar mixture over pieces. Drizzle with margarine mixture. Sprinkle with nuts. Bake at 400° for 12 to 18 minutes or until golden brown. Turn onto wire rack; invert to serving plate. Fill holes with honey. Serve warm.
Cream butter with sugar. Add eggs one at a time and beat well. Add sifted dry ingredients alternately with milk, ending with flour. Add vanilla and floured walnuts. Bake in a greased and floured tube pan at 350° for 45 minutes or until toothpick tests done. Cool on a rack for 20 minutes before removing from pan to cool.
Combine all ingredients and bake in unbaked pie shell at 350° for 30 minutes or until done.
Melt margarine in pan. Stir in brown sugar, corn syrup, water, vinegar and vanilla. Bring to boil for 5 minutes. Do not scorch. Pour over popped corn. Bake in oven for 15 minutes at 250°.
Preheat oven to 425°. Spray a large baking sheet with nonstick cooking spray.
Mix all ingredients; pour into ungreased pan. Bake at 350° for 20 to 30 minutes.
In boiling water to cover, cook cabbage for about 5 minutes, or until leaves become pliable. Remove 6 large leaves and set aside.
Mix dry ingredients and rub into meat on both sides. Place in baking dish and dribble the lemon juice, vinegar and salad oil over meat. Cover dish and turn meat occasionally for 4 hours or more. (I let meat marinate overnight.) Cover meat with sliced onions. Add water and bake at 300° for 2 hours.
Put ribs in a roast pan. Mix ingredients with 1 1/2 cups water in a bowl. Pour over ribs. Bake covered at 350° for 1 hour. Bake uncovered for 30 minutes more. Baste and turn ribs several times during baking.
Plump raisins by adding 1/4 cup water to raisins and cook on High heat in microwave for 2 minutes. Cool (juice will help sweeten pie). Peel and thinly slice apples. Add all remaining ingredients to apples and mix thoroughly. Pour into lower crust. Dot with butter. Add top crust. Crimp edges. Bake at 425° for 50 to 60 minutes.
Combine ingredients in bowl. Sprinkle cheese mixture on a non stick cookie sheet into 1 1/2 inch rounds. 16 circles on a sheet. Bake in 350 degree oven for 9 to 10 minutes until golden. Cool on rack. Makes 96 rounds. Store in air tight container.
Mix all ingredients together and pour into a greased and floured tube pan. Bake at 350° for 45 minutes.
Combine all ingredients in the work bowl of a food processor and blend. Chill. To serve, place the sauce in a hollowed red cabbage and arrange in a wicker basket or platter and surround by a variety of raw and or blanched vegetables.
Melt margarine in skillet and saute onion until tender. Add mushrooms and cook over medium heat until tender, about 3 minutes. Stir in lemon juice. Cover and simmer 2 minutes. Sprinkle with flour and cook, stirring constantly, until mushroom liquid has thickened. Set aside.
Combine milk and bran in medium size mixing bowl. Add combined oats and dry ingredients to bran mixture, mixing just until dry ingredients are moistened. Fill 12 greased medium size muffin cups 2/3 full. Bake in preheated hot oven at 400° for 15 minutes. Makes 1 dozen.
Clean, seed and cut in half lengthwise the peppers. Dip in sweet milk; roll in flour and roll in cracker crumbs. Allow to dry, then again dip in sweet milk; roll in flour and roll in cracker crumbs. Fry in canola oil. Drain on paper towels. Serve hot.
Cover; shake vigorously. Let stand overnight for flavor. Shake before using on salad.
Mix together soups, mushrooms and sour cream. Pour over the cut up chicken. Take 1 stack of Ritz crackers and crumble over chicken. Melt butter. Pour over the top of chicken. Place in oven at 375° for 30 to 35 minutes.
Mix all ingredients together. Put in baking dish. Cook 1 1/2 hours at 325°. Drain off fat 1 or 2 times during cooking.
Beat milk with pudding; add rice and pineapple and mix well. Add Cool Whip and mix well again. Chill and serve.
Preheat oven to 350°. Line 13 x 9 x 2-inch pan with foil. Prepare, bake and cool brownie mix following package directions. Invert brownie onto cookie sheet. Remove foil and cut in half crosswise so each half measures 8 1/2 x 6 1/2-inches. Cut brick ice cream in half lengthwise. Place each half on brownie half. Chill in freezer.
Mix mayonnaise and Parmesan cheese; mix into other ingredients. Best to serve right away.
Prepare mashed potatoes. Beat in egg yolks and mix well. Stir in cheese, onion and pepper. Salt to taste. Whip egg whites and fold into potato mixture. Spoon into buttered casserole dish. Bake at 375° for 25 to 30 minutes.
Melt cheese, milk and 1/8 c. jalapeno juice or a little more. Cook until melted stirring often. Add more milk or jalapeno juice if you want a thinner dip.
Cover the bottom of a 9 x 13-inch pan with crumbled vanilla wafers (may not take whole box). Mix the milk, pudding, sour cream and 1/2 the Cool Whip together. Pour a layer over vanilla wafer crust. Top with sliced bananas, then another layer of pudding and then sliced bananas. Top with remaining Cool Whip and sprinkle with vanilla wafer crumbs. Cool and serve.
Tear the angel food cake into pieces and place in a 13 x 9 x 2-inch pan. Mix the strawberry jello according to the directions on the package, using 3 cups of water. Pour over the angel food cake pieces. Add strawberries and pecans on top of this.
Place meat in crock-pot, covered. Add onion with water to cover. Cook until tender. Salt and pepper as desired. Drain meat and pull apart. Place in a casserole dish and add barbecue sauce. Simmer in oven about 30 minutes.
Mix ingredients together. If chunky, you may have to use an electric mixer to blend together. Serve with fruit. Also, a dish of chopped peanuts may be served along with dip.
In large bowl, beat together eggs, broth, sour cream and mustard. Stir in bread cubes, cheese and mushrooms. Pour into greased 2-quart oval baking dish. Cover; refrigerate overnight. Bake at 350° for 50 to 60 minutes.
Combine the ingredients. Mix and put in 9 x 13-inch buttered dish. Sprinkle topping on top and bake 45 to 50 minutes at 350°.
Sift the cocoa in with the flour. Mix ingredients together in order. Bake at 350° in cake pan for 30 to 35 minutes.
Blend cranberries, orange and apples through chopper; cover with sugar. Let set in refrigerator.
Pare and slice cucumbers and onions thin. Separate onion slices into rings. Add salt, let stand 1/2 hour. Then squeeze out liquid and place cucumbers in bowl. Combine remaining ingredients, pour over cucumbers. Refrigerate until served. Makes 4 to 6 servings.
Mix warm water and yeast and set aside. Then in a large mixing bowl, mix flour, sugar, salt, soda, baking powder and shortening. Add buttermilk. Add yeast mixture and mix well. When dough is mixed well, place in a greased covered container. Put in refrigerator until needed. Take out what's needed and roll out 1/2-inch thick. Let rise about 45 minutes before baking. Bake 10 to 12 minutes at 400° until golden brown. This dough will keep several days in refrigerator.
Fry bacon. When it is about half done, add chopped onion. When the onion starts to brown, pour off most of the grease and add the beans, brown sugar and ketchup. Stir well. Cover the pan and simmer slowly for a few minutes. Or beans can be put in a baking dish and bake in a 300° oven for about 1 hour.