HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to directions on box. Grind beef up real fine and cook in skillet. After rice is done, mix ground beef in rice and stir good. Scramble 6 eggs real fine and stir into rice and beef mixture. Serve with red kidney beans (heated) or can be added to the wild rice, beef and egg mixture. Can also season with garlic, onion or other seasonings desired.
Brown meat and onion. Salt and pepper to taste. Add remaining ingredients and bring to a boil. Reduce heat; cover and simmer 15 minutes or until noodles are done. Makes 8 servings (1 cup each). Frozen vegetables may be substituted for canned, but add 2 cups more of the broth.
Combine buttermilk with soda. Mix flour, sugar and salt. Bring oleo, water and cocoa to a boil. Boil 1 minute. Pour cocoa mixture over flour, etc., and mix well. Continue to beat as you add eggs, vanilla and buttermilk with soda. Bake 30 minutes at 350° for 9 x 13-inch sheet pan.
Bring water to a boil; add butter. Then stir in sugar and cornstarch, mixed smooth in a little cold water. Stir the sauce constantly while it cooks until clear. Then remove from heat and add vanilla flavoring. Serve hot over puddings, date and nut cake or Poor Man's Cake.
Blend eggs, milk and butter. Sift flour, baking powder, sugar and salt. Mix corn, onions, garlic, shallots and cheese. Add flour mixture to corn mixture. Add egg mixture and stir. Pour into greased 1 1/2-quart casserole. Set in pan of water. Bake at 350° for 1 hour.
Mix together flour, sugar, 2 tablespoons cocoa, and salt. Stir in milk and oil. Add nuts. Pour thick batter into ungreased 9 x 9-inch pan.
Combine ingredients. Shape into 1-inch balls. Place on cookie sheet. Chill for 3 hours. Roll in powdered sugar before serving. May be frozen.
Thin down the soups with 1 1/2 cups of chicken stock and season to taste with salt and pepper. Optional thyme and extra chopped green chili to taste. Bring to simmer in a large saucepan over medium heat and stir occasionally.
In a small mixing bowl, stir together mayonnaise, mustard, lemon juice and dill weed. Lightly brush chicken with oil and season to taste with salt and pepper. Place under broiler or over medium-hot coals, about 5 to 7 minutes. Brush sauce on one side of meat before removing from broiler.
Boil macaroni until tender. Mix all ingredients well. Bake until done (325° for 40 minutes).
Mix all veggies well with cream cheese. Fold in drained shrimp. Serve with crackers.
Mix margarine, 1/2 cup powdered sugar, the egg yolk, ouzo and almond extract. Stir in flour. Shape dough by teaspoonfuls into crescent shapes. Place about 1-inch apart on ungreased cookie sheet. Bake at 350° until light brown on bottom (12 to 15 minutes). Sprinkle with powdered sugar while hot. Cool on wire racks.
Press crescent rolls on a 17 x 11 cookie pan. Bake at 375° for 10 minutes. While hot, spread on cream cheese. Next, mix sour cream with Hidden Valley Ranch dip mix. Spread over cream cheese. Top with your favorite veggies. Add Cheddar cheese and bacon bits. Keep chilled.
Thoroughly cream shortening and sugars; add eggs and beat well. Add water and vanilla. Combine soda, flour and salt and add to shortening mixture. Add oatmeal, chips, apples and nuts. Drop from a teaspoon onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 8 dozen.
Mix ingredients in a 9-inch pie pan. Bake at 350° for 30 minutes or until top is lightly browned. Serve with French bread.
Put broccoli in bottom of casserole dish. Cook onions and celery until tender in butter. Set aside. In another pan, melt Cheez Whiz, soup and evaporated milk. When melted, add celery, onions and cooked rice. Pour over broccoli and bake for 30 to 35 minutes at 400°.
In Ziploc bag, combine oil and water. Add zucchini spears and shake to coat. Combine bread crumbs, cheese, garlic salt, paprika and pepper in a dish. Mix well. Add zucchini spears and coat with crumb mixture. Spray cookie sheet with vegetable spray. Bake at 475° for 10 minutes or until tender.
Soften butter, then mix with remaining ingredients until coarse crumbs appear. Spread out on cookie sheet with sides. Press flat with hands. Roll out with rolling pin. Prick with a fork all over. Bake at 250° for 2 hours and 15 minutes. Cut immediately into small squares or strips.
Mix dressings, turkey, cucumber, carrot, tomato and basil. Refrigerate. Fill bread with turkey mixture. Makes 4 sandwiches.
Boil macaroni until tender, but firm; drain. Put in a greased 13 x 9-inch baking dish. Preheat oven to 350°. Melt 3 tablespoons butter (in microwave) and coat bread crumbs; set aside.
Mix in a pitcher, mixture will foam. Let rest until foam subsides. Pour into forms until 1/4-inch from tops. Put into freezer for approximately 3 hours.
Stem and gently rinse berries. Pat dry. Sprinkle sugar over berries; gently toss to mix. Let stand 15 to 20 minutes. Use an omelette pan or skillet. Melt butter in pan. When slightly browned, pour in eggs. Swirl skillet or pan several times while cooking so uncooked egg will run onto surface of pan. When mixture begins to thicken but is still soft, remove pan from heat and spoon berries onto half. Flip other half over to cover berries. Cover with lid; let stand 5 minutes. Slide omelette onto a warm plate; top with dollop of sour cream or plain yogurt. Serves 2.
Mix in order: Cool Whip, nuts, marshmallows and pineapple. Mix all well. Last add dry pistachio pudding mix. Chill overnight.
Make a syrup of sugar, vinegar and cinnamon, cooking them together for 20 minutes. Remove skins of peaches by dipping them for a moment in boiling water, then rubbing with a cloth. Stick 2 cloves in each peach and then cook in syrup until tender. Do not try to cook too many peaches at one time. Boil the syrup 10 minutes after all the fruit is done, then pour it over the peaches and seal.
Put beans in casserole dish. Stir 1/2 can of onions into beans. Stir in soup and milk. Place in microwave on High for about 8 minutes. Add rest of onions to top of beans and continue cooking for about 2 minutes.
Mix flour, sugar, baking powder and salt. In separate bowl, mix milk, egg and cooking oil. Add wet ingredients to dry. Spray frying pan with Pam and cook pancakes on medium-high heat. Flip.
Melt butter in milk. Add cocoa and bring to slow boil. Remove from heat and add peanut butter and oatmeal. Mix and spoon onto wax paper. Let harden at room temperature. Makes 3 dozen.
Peel and slice eggplant thickly. Dip in flour. Brown in butter in a large frying pan. Lay aside on a plate. Cut tomatoes into wedges. Mix onion, green pepper and tomatoes in the frying pan. (If using fresh tomatoes, a little water may be necessary.) Mix in 1 tablespoon of the flour and season with salt, pepper and oregano to taste. Fill casserole with alternate layers of this mixture and eggplant. Bake, uncovered, at 350° for 15 minutes. Sprinkle with shredded Cheddar cheese to garnish. Bake a few more minutes. Makes 6 servings.
Cook onion in oil in a heavy saucepan over moderately low heat, stirring until softened. Add garlic and cook, stirring 1 minute. Stir in tomatoes and puree, sugar and salt and pepper to taste and bring to boil. Simmer, stirring occasionally for 10 minutes. Stir in basil and water.
In a large bowl, combine first five ingredients and set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds, stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cook and break apart. Store in an airtight container.
Combine water, 1/2 cup margarine and 1 1/2 chocolate squares in saucepan; bring to boil. Remove from heat. Stir in combined flour and sugar. Add eggs, sour cream, baking soda and salt and mix well.
Sprinkle chicken pieces on all sides with salt and pepper. In a bowl, mix cream of coconut and lemon juice. Peel bananas and cut each into half crosswise. Brush chicken and bananas thickly with cream of coconut mixture and roll in crumbs, pressing firmly to make them adhere. Brush a baking pan with some of the butter. Place chicken in single layer in pan and drizzle with half the melted butter. Bake at 350° for 45 minutes. Add bananas and drizzle with remaining butter. Bake 15 minutes.
Combine all except parsley. Toss to coat potatoes. Place potatoes in single layer on sheet of heavy-duty foil. Fold foil over potatoes and crimp edges to seal. Place on cookie sheet and bake 1 hour at 375° or until done. Open foil and sprinkle with parsley before serving.
Salt green peppers and onions; stir-fry in frypan. Put pork and juice in pan or pot. Use fresh sauerkraut. Cook 2 or 3 white potatoes separately. When done, cut in cubes; mix all together. Let simmer about 30 minutes. Use other seasonings if you wish.
Preheat water smoker or start fire with full pan of charcoal. Pat turkey dry inside and out. Stuff cavity with onion, parsley and carrots. Sew and truss. Place bacon over turkey breast.
Dissolve yeast in warm water. Combine in bowl, flour, soda, baking powder and sugar. Cut in shortening. Add buttermilk and yeast water to dry ingredients. Mix well. Store in half gallon container in refrigerator. Use as needed for hot rolls. Bake at 400° until light brown. This dough is very sticky when it is ready to use. It doesn't need more flour. The stickiness is a characteristic of this recipe.
Beat eggs and half and half until blended. Stir in cheese. Crumble bacon on bottom of pie crust or lay crabmeat . Pour egg, milk and cheese mixture over top. Mushrooms may be added. Preheat oven to 375°. Bake quiche about 45 to 50 minutes, until pie shell is brown and filling firm. Let set up about 10 minutes before slicing.
Drain all the liquid from all the cans of fruit. Thin the sour cream with whichever fruit juice you would like. Mix all the ingredients together with the thin sour cream. Chill and serve.
Break eggs in bowl and beat. Add milk, salt (pepper if you like), baking powder and a little yellow food coloring. Mix well. Put flour in large bowl. Pour egg mixture in middle of flour and mix with fork until sticks together to work by hand (like pizza or pie dough).
Cream butter and brown sugar. Add eggs and vanilla. Dissolve soda and sour cream. Add alternately with remaining ingredients. Drop on greased tin. Bake 12 minutes at 350°.
In saucepan, add margarine, sugar, dates, salt and eggs. Bring to full boil and cook for 6 minutes, stirring often. Remove from heat and add vanilla, rice crispies and pecans. (Do not substitute pecans.) Mix well; cool slightly and roll into balls, then roll balls in coconut.
Mix cream cheese and onions (or bell peppers). Spread ham slices with mixture. Slice in 1/2 to 3/4 inch slices after rolling. Serve with your favorite cracker.
Sift flour with baking powder, baking soda and salt. Set aside. In a large bowl, beat at medium speed, the butter, 1 1/2 cups sugar and eggs until light. At low speed, beat in sour cream and vanilla until smooth. Gradually beat in flour mixture until well combined. Refrigerate 1 hour.
Mix all ingredients and form into small 1-inch balls. Bake at 375° for 15 to 20 minutes.
Break chicken into pieces. Place in casserole. Cover with sour cream-soup mixture and celery. Prepare Stove Top stuffing (as directed on package); place on top. Bake at 350° for 1 hour.
Cream together sugar and butter until fluffy. Add eggs, one at a time. Mix until blended. Add dry ingredients, mixing with milk alternately. Wash berries and pat dry. Sprinkle with a little flour so berries won't sink to bottom of batter. Fold in berries. Fill paper lined muffin tins 3/4 full. Sprinkle sugar on top of muffins. Bake in 375° oven for 25 minutes. Makes about 18.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For topping, combine the 2 tablespoons of oats and 2 tablespoons of sugar in a small bowl; mix well. Set aside.
Cream shortening and sugar. Add eggs one at a time, blending well after each addition. Sift together dry ingredients. Add alternately with milk, beginning and ending with dry ingredients. Add flavoring, nuts and morsels. Bake 1 1/2 hours at 325°. Reduce heat to 300° and place foil over top of pan and bake 15 more minutes. Cool on rack in pan 10 to 15 minutes, then invert onto serving plate.
Bring raisins to boil in 2 cups water. Let simmer 10 minutes; let cool and add molasses. Cream margarine, sugar and eggs. In large bowl, mix flour, baking soda, baking powder and spices. Add creamed mixture, then add raisins and mix all together. Put in well-greased pan (greased with Crisco) and bake at 350° for at least 1 hour.
Combine the lemon juice, water, gelatin and arrowroot in a saucepan. Heat until dissolved, then add the blueberries. Cook, stirring, until thickened, then boil for 2 to 3 minutes. Remove from heat and stir in sweetener. There are 9 calories per tablespoon.
Stir and place in unbaked pie shell. Bake at 350° for 45 minutes. Serve hot or cold.
Dial 644-2070 and order 1 large pepperoni and extra cheese to be delivered.
Two and half hours before serving, pour into large bowl undiluted tomato soup. In small saucepan, heat 2 soup cans water to boiling; remove from heat. Stir in bouillon until dissolved. Add broth to tomato soup, stirring until well blended. Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled. Serve with corn chips.
Mix flour and dry ingredients. Coat meat cubes. Use any remaining flour as thickening after browning beef. Add liquids and mushrooms and simmer 2 hours. Serve over rice.
Dissolve Jell-O in boiling water. Cool. Add pineapple and juice. Pour into 9 x 12-inch pan. Chill until firm. Mix Cool Whip and softened cream cheese; spread on first layer. Spread lemon pie filling on second layer. Sprinkle shredded Cheddar cheese on top, if desired. Keep chilled.
Thinly slice flank steak, diagonally. Brown with the onion in the oil. Stir in the mixture of gravy mix, water and soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add bell peppers, cut in thin strips, and the tomato, cut in wedges. Simmer 10 minutes. Serve over rice.
In a large bowl, combine the flour, yeast, sugar and salt. Stir together. Whisk together the milk, coffee, eggs, butter and vanilla. Stir into the dry ingredient mixture, stirring enough to blend. Cover with plastic wrap and allow to sit in warm place until doubled in size, about 45 minutes. Fold in chocolate chips. Preheat the waffle iron according to manufacturers instructions. Spoon in enough of the batter to cover the iron. Bake until done and golden brown.
Beat sugar, brown sugar, oil, margarine and egg until fluffy. Add baking soda, baking powder, salt and sour milk. Add flour and vanilla. Fold in oats, cornflakes, nuts and chocolate chips.
Mix Cool Whip, milk and lemonade. Spread in crust, then refrigerate.
In a skillet bring the stock to a boil and add the onions and bell pepper. Saute the vegetables over medium heat until softened (about 5 to 7 minutes). Add the cilantro, chiles, chicken or turkey, rice and seasonings. Stir well, cover and cook over low heat for 4 to 5 minutes or until thoroughly heated. Heat the tortillas in the oven until hot but still pliable. Spoon about 1/3 cup of the filling into each warmed tortilla. Add raw vegetable garnishes. Fold tortilla in half and eat sandwich style. A dollop of nonfat yogurt, a few drops of bottled hot sauce or picante sauce and a little chopped fresh cilantro may be used as additional garnishes for extra flavor. Yields 12 tacos (about 4 to 6 servings).
Cream butter and sugar. Add beaten eggs, bananas, salt, flour and nuts. Beat until smooth. Pour into greased loaf pan. Bake at 350° for 1 hour or until it passes the toothpick test. This is delicious served with butter, cream cheese or just plain.
Mix in a 3-quart bowl the brown sugar, flour, pumpkin pie spice (see note) and salt. Add and stir until smooth the milk and egg, slightly beaten. Pour into 9-inch crust. Bake in 375° oven 50 to 55 minutes or until knife inserted 2-inches from edge comes out clean.
Scald milk. Add sugar, shortening and salt; let cool. Add yeast dissolved in warm water. Add flour; don't get dough too stiff. Turn dough into greased bowl, grease top of dough, then cover with cloth. Let rise at least 2 hours. Roll out dough on lightly floured board, about 1/4 inch thick. Cut 1 inch long. Dip in butter, then twist 2 times. Lay on greased pan. Let rise about 20 minutes. Bake until done.
Brown meat and drain off grease. Melt cheese on tortilla shells. Put sauce on meat. Add to shells. Sprinkle on cheese. Add tomatoes and onions to shells. Put under broiler to melt cheese.
Combine fruit	in large bowl;	toss gently. Cover and chill. Serve with Mandarin Dressing. Makes 12 servings.
Have cream cheese at room temperature. Mix all ingredients together. Make into two rolls and chill overnight. Serve as an appetizer with crackers.
Cook noodles according to package directions. Mix rest of ingredients, except sauce, together in a bowl. Drain and rinse noodles. Take a tablespoon of the mixture and put in middle of noodle and roll up. Do the same for rest of noodles. Place in a 15 x 10-inch pan and pour sauce over them. Bake at 350° for 45 minutes, covered. Take cover off last 15 minutes.
Melt butter in an oblong baking dish. In mixing bowl, combine flour, sugar, salt and baking powder. Stir in milk. Pour this over batter. Do not stir! Spoon fruit into batter. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Mix dry ingredients first, then cut in margarine. Put 1/2 of mix on bottom of 8 x 8-inch pan. Spread cranberry sauce, then top with remaining mix. Bake for 45 minutes. Serve warm with ice cream or whipped topping.
Mix well. Bake in greased and floured bundt pan at 350° until done (about 30 minutes). When cake has completely cooled, sift 2 Tbsp powdered sugar over cake.
Mix together Cool Whip, condensed milk and lemon juice. Pour into graham cracker crust. Chill before serving.
Fry onion in small amount of butter, then add hamburger. Cook until slightly brown. Then add remaining ingredients. Cook until thick enough to spoon on bun and serve with slaw.
Boil 2 cups water, as it just gets to boiling, add sugars, flavoring and maple syrup. Bring to a boil again. Turn heat to medium, let boil at least 5 minutes. Turn off heat, leave on burner cool and store*. I store this in the refrigerator in a sterilized canning jar with a lid.
Pound steak, then slice into thin strips. Sprinkle with paprika; let stand 15 minutes. Melt butter and brown meat. Add beef bouillon. Add garlic and green onions.
Cube Velveeta cheese and put in crock-pot. Fry sausage; drain and crumble. Add to cheese, then add soup and evaporated milk. Heat until hot and bubbly. Serve with nachos.
In a medium sized bowl combine ground meats, crumbs, eggs and pepper. Mix well. Chill. Form into small balls. Set aside.
Spread sauerkraut on bottom of 12 x 8-inch baking dish. Dot with dressing and butter. Cover with corned beef; sprinkle with cheese. Bake at 425° for 25 minutes. Remove casserole from oven. Separate each biscuit into three layers; slightly overlap biscuit layers on casserole to form three rows. Bake at 425° for 15 to 20 minutes until biscuit topping is golden brown.
Blend butter, cream cheese, vanilla and peanut butter. Add sugar and enough powdered milk to form a stiff ball. Make into egg shapes and coat with chocolate or chopped nuts or both.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise in ungreased 15 x 10 x 1-inch baking pan. Press over bottom and 1-inch up sides. Seal perforations. Bake 15 to 20 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Store in refrigerator.
Mix ingredients and chill 3 hours. Roll into 2 inch balls, then roll them in sugar and crisscross with a fork to flatten. Bake at 350° for 6 to 7 minutes.
Place chicken, garlic, onions, broth and 2 cups of wine in large pot on top of stove. Bring to a boil, then lower heat to simmer. Simmer until chicken is falling from bones. Remove chicken from pot and pull meat from bones.
Combine flour, oats, brown sugar, butter and cinnamon. Mix until crumbly. Press half	of mixture into 9-inch pan. Cover with rhubarb. Cook white	sugar, cornstarch, water and vanilla until thickened and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 1 hour.	Top with Cool Whip.
Preheat oven to 350°. Grease and flour tube pan. Beat sugar, butter, eggs and vanilla in large bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl, occasionally, for 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan.
Brown ground meat with olive oil, onion and garlic. Stir in chili powder, paprika, oregano, salt, pepper, tomatoes and water. Simmer for 30 minutes.
Brown meat; drain excess fat and set aside. Blend mayonnaise, milk, eggs and cornstarch in blender. Stir in meat, cheese, green pepper, onion, salt and pepper. Pour into pastry shell. Bake at 350° for 35 to 40 minutes or until golden brown.
Day 1: Put starter in a 1-gallon container and add 2 1/2 cups sugar and a 16-ounce can sliced peaches with juice. Stir together, cover and let stand at room temperature. (Do not refrigerate!!!) Stir everyday. Fruit may bubble up and the top pop off. This is normal. Keep covered.
Put ingredients (chilled) in a large punch bowl. An ice ring of 7-up can be added if desired. Gently mix and serve.
Mix together all except wax and chips and roll into balls. Dip into chocolate mixture and place on wax paper to cool.
Brown ground beef; saute onion. Combine with chili powder, salt and pepper. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla, beginning at the filled edge. Place, seam side down, in a greased 13 x 9 x 2-inch pan. When tortillas are completed, combine soup, sour cream and green chiles to make a sauce; pour over tortillas. Bake, uncovered, at 375° for 15 to 20 minutes. Sprinkle reserved cheese over top. Bake 10 minutes more. Serves 6 to 8.
Layer oranges and onion. Stir all other ingredients together. Mix well and dribble over layers.
Place 1/2 of the potatoes and onions in greased 2-quart casserole dish. Dot with 1/2 of the butter. Sprinkle 1/2 of the dry ingredients over potatoes. Layer remaining potatoes and onions; top with the remaining dry ingredients. Pour milk over all. Bake at 350°, covered, for 45 minutes. Remove lid and continue to bake until done and brown (about 45 minutes). For variety, melt some cheese on top.
Preheat oven to 375°. Lightly sprinkle pepper over cutlets. Place a cheese slice on each cutlet. Roll-up cutlet jelly-roll style to encase cheese. Carefully coat each cutlet; roll in bread crumbs. In a 14 oz. oval casserole dish, arrange cutlet rolls, seam-side down. Spoon Worcestershire sauce over cutlets. Bake 10 minutes. Baste cutlets with pan drippings. Sprinkle cashews over top. Bake 5 minutes, or until turkey is no longer pink in center. Yields: 2 servings.
Brown the hamburg and the onion. Mix the soup and the milk together so there is enough to cover the potatoes. Layer all the ingredients in a baking dish. Bake 2 hours at 325° to 350°. The last 5 to 10 minutes, add a can of Durkee onions. Brown slightly.
Measure the first 7 ingredients into a mixing bowl; blend by hand or mixer at medium speed for 2 minutes. Stir in the baking powder. Add the milk, vanilla and eggs. Pour into pans greased with Crisco and lined with waxed paper. Bake round layers for 25 to 30 minutes, square pans for 30 to 35 minutes and cupcakes for 15 to 20 minutes at 350°.
Cook sugar and milk in a large saucepan. When candy starts to boil, boil for 6 minutes. Remove from heat and add peanut butter chips, vanilla and butter. When set firm, cut into desired size pieces. Makes 6 pounds candy.
Place all ingredients in large mixing bowl; mix by hand. Pour mixture into greased 9 x 13-inch pan. Bake 30 minutes.
Dissolve jello with 1 cup boiling water. Add 1 cup cold water. Stir in sherbet until melted. Drain mandarin oranges well and cut slices in several pieces. Add to jello mix. Pour into a pretty mold and chill to set.