HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and drain. In large soup pan, add chopped ingredients to browned beef. Add about 2 quarts water and cook.
In a large, heavy kettle, brown/saute sliced onion and mushrooms in oil. Add cut up chicken. Add water until the chicken is almost covered. Add the curry, turmeric powder and black pepper. Add enough chicken broth mix for the amount of water you added. Cover and simmer until chicken is cooked.
Brown ground beef in large skillet with onion, pepper, celery, salt, pepper and chili included. Then add mashed tomatoes, tomato sauce and English peas; simmer. Cook noodles as directed on package. Add to beef mixture. Serve hot.
In small mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon and salt. Mix well. Pour into unbaked shell, top with chopped pecans. Bake in moderate oven at 350° for 40 minutes.
Combine beef, salt, pepper and garlic; brown in cooking oil over medium heat. Add onion and brown a few minutes. Remove from heat and add remaining ingredients. Pour into bean pot or 9-inch square baking dish. Bake in a 325° oven for about 40 to 45 minutes. Makes 8 servings.
Mix chopped cabbage and onions. Brown in a 300° oven the sesame seed, almonds and noodles. Let cool. Mix with cabbage and onions.
Chop scallions and 1 jar of dried beef into fine pieces. Mix with hands the cream cheese, scallions, 1 jar dried beef, Worcestershire sauce and Accent salt until all ingredients are evenly mixed. Roll into a ball. Finely chop second jar of dried beef. Roll ball onto beef until completely covered by beef. Let sit 45 minutes to 1 hour. Serve as a spread on crackers.
Mix sugar with rhubarb. Let set overnight. Add Jell-O. Cook until thick. Pour in sterilized jars and seal.
Boil the potatoes. Mash. Beat cream cheese and sour cream until well blended. Add hot potatoes gradually until well blended. Add milk if too stiff. Season to taste. Dot with butter. Bake in a greased 2-quart casserole at 350° for 1 hour.
Combine soups in saucepan; add milk and cream. Stir well; heat but not boil. Add crab meat. Add sherry just before serving. Place piece of butter in bottom of soup tureen or place pat of butter in bottom of individual bowls. Pour hot soup over; serve immediately. Yields 4 servings.
Mix all ingredients together. Spoon into quiche pan (about 9-inch). Bake at 350° for 20 to 30 minutes. Sprinkle with chopped green onions and chopped tomato pieces. Serve with chips or crackers.
Beat eggs well. Add sugar and beat. Add water, milk, flavoring, butter and flour; mix well, then stir in coconut. Pour in a 9-inch pie plate. Bake at 350° for 30 to 45 minutes, until coconut browns and pie is set.
Mix well beaten eggs with flour, sugar and 1/2 of milk. Put rest of milk in pan over hot water. Pour egg mixture into hot milk, stirring constantly using a whisk. Strain before it gets cool. Season with bourbon next day according to your taste. Serve with ice cream or whipping cream.
Mix beef, sour cream, onion soup mix, eggs and crumbs; form into small balls and roll in flour and paprika mixture. Put in baking dish; cover with soup and water mixture. Cover with foil and bake at 350° for 45 to 50 minutes. Makes approximately 50 small meatballs.
Cook chicken with the bouillon cubes. Debone chicken and place in casserole dish. Mix together the broth and soup; pour over chicken. Melt margarine in saucepan; pour corn bread stuffing in and stir until mixed well. Spread stuffing over top of chicken. Bake at 325° or 350° for 30 minutes.
Toss ingredients together and put into a casserole dish. Dot butter on top. Bake in a 350° oven for 2 hours. This is much better than you would expect. It improves when reheated.
In small bowl combine refried beans and chilies; spread on large serving plate. Combine sour cream and taco seasoning, spread evenly over top of bean mixture. In small bowl, mash avocados; stir in lime or lemon juice and salts. Spoon evenly over sour cream mixture. Cover and chill for several hours. Just before serving, garnish with cheeses, tomatoes, green onions and olives. Serve with tortilla chips. Refrigerate leftovers. Makes 12 to 15 servings.
In medium saucepan, over medium heat, saute shallots in butter 3 minutes or until softened. Blend in flour and nutmeg; saute 2 minutes. Blend in milk; cook 2 minutes or until very thick, whisking constantly. Remove from heat; stir in cream cheese. Add spinach and seasoning; mix well. Heat until hot. Remove from heat; stir in sour cream. Makes 6 servings. Per serving 173 calories, 7 g protein, 13 g carbohydrate, 12 g fat, 33 mg cholesterol and 447 mg sodium.
Cut out center of rye bread and make cubes out of it. Mix and chill the sour cream, mayonnaise, parsley, onion and beef. When ready to serve, fill the rye bread with preceding mixture. Place cubes of bread along the side. Use the cubes to dip.
Mix pineapple, sugar, lemon juice and gelatin (mixed in water). Bring to boil; put in refrigerator to congeal. Grate cheese and add to mixture with Cool Whip and cream cheese. Garnish with grated cheese and cherries.
Beat eggs and sugar together. Add melted oleo, juice and vanilla. Add coconut last. Add 1 cup chocolate chips for variety. Pour into 2 unbaked pie shells. Bake at 350° for 30 minutes.
Melt butter and brown sugar. Mix buttermilk, yogurt and fruit. Put yogurt mixture in bottom of casserole dish. Pour butter/sugar mixture over. Sprinkle coconut and cereal over top. Bake at 350° for 3 to 5 minutes.
Cut thin slice from the top of each tomato. Scoop out pulp and set aside. Drain tomatoes upside down.	Cook bacon in a 12-inch Dutch oven. Drain off grease. Add bell pepper and onion. Saute until soft. Remove from heat. Blend cheese, lettuce and tomato	pulp. Fill each tomato shell with 1/4 of the mixture. Sprinkle with saltine crumbs and 1 teaspoon of margarine (melted) each. Place in 8-inch Dutch oven. Bake 30 minutes with 12 coals on top and 10 coals on the bottom.
Cream sugar and butter well. Add eggs, vinegar and coconut. Mix well. Pour in unbaked pie shell. Bake at 350° until brown.
Heat oil in large skillet. Saute eggplant, mushrooms, onion, garlic, basil, oregano and pepper for 10 minutes. Blend in tomatoes, tomato sauce, salt and pepper. Cook 10 minutes. Stir in vinegar. Serve warm or cold with sliced bread or crackers.
Dissolve gelatin in boiling water. Chill until thick; stir in remaining ingredients. Pour into dish or lightly greased mold. Chill until firm. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Saute onion in 6 tablespoons butter until golden. Cut squash into cubes and add to onion. Stir in cheese, Accent, salt and pepper. Cool slightly. Mix vegetables lightly with beaten eggs; spoon into shallow buttered baking dish. Toss remaining 2 tablespoons of melted butter with bread crumbs and sprinkle over top of zucchini mixture. Bake at 350° for 30 to 35 minutes or until knife inserted in center comes out clean. Serves 6 to 8.
Beat egg white until frothy; add salt. Add sugars to beaten egg white; blend well. Add nuts and stir lightly to coat. Lift halves individually with fork and place on greased cookie sheet. Bake at 200° on upper shelf of oven for 10 to 15 minutes. Turn and switch pan to lower shelf and bake 10 to 15 minutes. Because ovens cook differently, watch carefully to avoid burning. Let cool in oven with door propped open. Remove from pan with spatula. Enjoy these crunchy delights.
Cream Crisco and sugar. Add eggs, one at a time, creaming after each addition. Add sifted flour to creamed mixture alternately with buttermilk and soda. Pour in large angel food cake pan. Bake 1 hour at 350°.
Arrange wafers on a large microwavable plate. Top with broccoli and cheese. Microwave at High (100%) power for 1 minute; rotate plate 1/4 turn. Cook for 10 to 20 seconds more or until cheese melts. Serve immediately.
Chop crab and onions. Mix with cream cheese and garlic. Put a teaspoonful or two on wonton wrap; fold up burrito style. Deep fry until golden.
In a skillet, cook bacon until crisp. Remove to paper towel to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Pour eggs into skillet; cook and stir gently until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2-3 minutes or until cheese melts.
Place all the ingredients in a small electric coffee grinder, spice grinder or blender. Grind for 10 seconds or until the mixture is fine.
(Chill beaters before whipping cream.) In a large mixing bowl, combine Eagle Brand milk and water. Add pudding mix; beat until well blended. Chill 5 or 6 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into a 2 1/2-quart round glass bowl. Top with 1/3 each of the wafers, bananas and pudding mixture. Repeat this layering twice, ending with pudding mixture. Chill thoroughly. Top with Cool Whip or whipping cream and wafers around the edges. No cooking necessary with this light, fluffy dessert.
Spray a 13 x 9-inch Pyrex dish with nonstick spray. Evenly distribute the rice on the bottom of the dish. Layer the pork chops, then bell pepper rings, onion rings and tomatoes (with liquid). Add Worcestershire sauce evenly over top to taste. Add enough water to cover rice and partially cover pork chops. Bake at 375° for about 1 hour or until rice and veggies are done.
Preheat oven to 350°. Beat eggs. Add sugar, then chocolate and butter melted together. Add flour, vanilla and nuts. Bake in a 9-inch pan for 20 minutes or until done.
Drain fruit and place in a casserole dish. Add 1 stick butter to this. Sprinkle top with 1/4 cup brown sugar. Bake 1 hour at 350°.
Mix all ingredients, except water together. Add water to make a gallon. Place in freezer and shake several times to make slush.
Mix together well with pastry blender. Spread into a 10 x 15-inch ungreased pan. Bake at 350° for 15 minutes or until golden brown.
Cook rice. Add onion soup and Cheez Whiz (Cheddar cheese, optional). Saute celery in oleo. Pour boiling water over broccoli and drain. Combine all together and bake at 350° for 40 minutes. Add Cheddar to top. Serve hot.
Mix crumbs and butter. Press into bottom 2-inches upside of 9-inch spring-form pan. Microwave caramels and milk on High 3 minutes or until caramels completely melt. Stir every minute. Pour 1/2 mixture over crumb crust. Refrigerate 10 minutes. Set remaining mixture aside. Beat cream cheese, sugar and vanilla on medium until blended. Add eggs one at a time, mixing on low until blended. Pour over caramel mixture in crust. Bake at 325° for 1 hour and 5 minutes. Cool before removing sides of pan. Refrigerate 4 hours or overnight. Top with remaining caramel mixture and pecans before serving. Melt chocolate as directed on packaging; drizzle over cheesecake.
Brown meat and drain fat. Add tomato juice to meat in large 5 or 6-quart soup pan. Add onion, carrots, potatoes and green beans. Cook over medium to medium-high heat (slow boil) for 35 to 45 minutes. Add corn, boiling for 10 to 15 minutes longer. Turn burner off and allow to cool for 10 minutes. Serve with crackers or peanut butter sandwiches.
In large saucepan, heat 2 to 3 inches of oil to 375°. In large bowl combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir in milk, oil, vanilla and egg with fork just until dry ingredients are moistened. Drop by teaspoons into hot oil 5 or 6 at a time. Fry doughnut drops 1 to 1 1/2 minutes on each side until golden brown. Drain on paper towel. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Roll warm doughnut balls in sugar-cinnamon mixture, makes about 30 to 36 doughnut balls.
In large bowl, combine flour, 1 3/4 cups morsels, brown sugar, granulated sugar, baking powder, baking soda and salt. Stir in cherries. In small bowl combine milk, oil and egg until well blended. Add liquid ingredients to dry ingredients; stir just until moistened. Spoon batter into 12 greased or paper-lined muffin cups. Muffin cups will be full. Sprinkle with remaining 1/4 cup morsels. Bake in preheated 375° oven for 18 to 20 minutes or until golden. Cool for 5 minutes. Remove from pan; serve warm or cool completely on wire rack. Makes 12 muffins.
Wrap bacon around tenderloins and secure with toothpicks; place in baking dish. Combine remaining ingredients and pour over tenderloins. Place in refrigerator and let stand for 4 or 5 hours, turning often. Bake at 300° for 1 1/2 to 2 hours, or until internal temperature reaches 170°, basting often. Turn meat once. Serves 12.
Mix until creamy. Tint as desired with few drops of food coloring. Drop small spoonfuls onto waxed paper. Decorate with nuts, candied fruits or silver dragees. Let stand to become firm.
Heat milk. Stir in sugar, salt and oil. Cool to lukewarm. Dissolve yeast in warm water. Measure dry ingredients into large mixing bowl. Add warm milk mixture and yeast. Stir until well blended, then knead about 2 minutes in bowl. Form into 2 loaves and place in medium size greased loaf pans. Cover and let rise in warm place until double in bulk (about 1 hour). Bake at 375° for 30 to 35 minutes. Makes delicious toast for breakfast. Freezes nicely.
Preheat oven to 375°. Beat margarine in a large bowl at medium speed until creamy. Gradually add sugar, beating well. In a small bowl, combine flour and graham cracker crumbs. Add to margarine mixture; mix well. Press in bottom of a greased 13 x 9 x 2-inch pan. Sprinkle with marshmallows, chocolate morsels and pecans. Bake 10 to 13 minutes or until lightly browned. Cool; cut into bars. Yields 2 dozen.
Combine all ingredients in blender. Cover and blend until smooth. Yield: 2 to 3 servings.
Wash and cook plums in a little water until tender. Press through a strainer. Add sugar and spices to pulp; cook over low heat for about 45 minutes or until mixture thickens; stir often. Pour into hot, sterilized jars and seal. Yields 4 pints.
Mix ingredients in crockpot. Cook on high for 6 hours or on low all day.
To 1 teaspoon oil, add carrots and broccoli. Add garlic salt to taste; stir-fry for about 5 minutes. Remove from pan. To 1 teaspoon oil, add chicken; stir-fry for 5 minutes, or until chicken is white. Add soy sauce, sherry and sugar; simmer 2 to 3 minutes. Remove chicken, but leave drippings. Add chicken broth; bring to a boil. Add rice; cook until done (20 minutes). Add all ingredients; simmer for 5 minutes.
Cook cabbage in boiling salted water for 8 minutes or until tender. Drain well. Mix mayonnaise, chili sauce and dill seed; fold into cabbage. Serve immediately. Serves 6. Your time: 7 minutes. Cooking time: 8 minutes.
Cut fruit and nuts into large pieces. Sift together flour, soda, cinnamon and salt. Cream butter and add sugar gradually beating until mixture is light and fluffy. Beat eggs into creamed mixture; add fruit and nuts. Add dry ingredients; mix well. Drop by teaspoon onto ungreased baking sheet. Bake at 350° for 10 minutes. Makes 150 cookies.
In a large skillet or wok, stir-fry turkey in oil until no longer pink, 5 to 6 minutes. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender. In a small bowl, combine chicken broth, soy sauce, cornstarch and ginger. Add to the skillet; cook and stir until thick. Return meat to skillet with pea pods; cook and stir until heated through. Serve over rice. Chicken can be substituted for turkey.
Thaw broccoli and put into greased casserole dish. Mix soup, eggs, dressing, cheese and onions. Pour over broccoli. In small bowl, stir croutons in butter, then sprinkle over casserole. Bake at 350° for 30 minutes.
Mix all dry ingredients; then add eggs and corn. Next, add vegetables, milk and oil. Pour 1/2 of the batter into a greased pan. Top with 1/2 of the cheese. Pour remaining batter into pan and top with rest of cheese. Bake in a 350° oven for about 45 minutes or until golden brown.
Cover dressed hen with cold water and let boil gently until tender. There should be about 2 cups broth left when chicken is cooked. When cool, remove meat from bones and cut in not too small pieces; add to the 2 cups broth. Boil 2 cups rich milk; add to the chicken, then season with salt, red pepper and black pepper.
Boil squash until tender in water; drain and mash. Brown onion in oil; add to squash. Cook for a few minutes. Add cheese chips, salt and pepper to taste; mix well. Put in casserole and bake at 350° for 25 to 30 minutes.
Brown beef in skillet until crumbly. Mix in onion, green pepper, salt, chili seasoning mix and tomatoes. Simmer 10 minutes. Stir in corn and olives. Place in a 2-quart baking dish. Combine corn meal, salt and water in a saucepan. Cook, stirring until thick. Spread evenly over beef mixture, or make a 2-inch border of the corn meal mixture around the edge of casserole. Bake in 350° oven for 40 minutes. Sprinkle with cheese and bake until cheese is browned and melted. Serves 6 to 8.
Cut fruit into small pieces. Combine with water, 3/4 cup sugar, lemon juice and allspice in a medium skillet. Boil 10 minutes (medium heat). Cover and set aside. Stir together, by hand, 1/2 cup sugar and margarine. Mix dry ingredients. Add alternately with milk.
Cook bacon. Reserve drippings in skillet. Crumble and set aside. Cook onion in drippings until tender. Stir in beans and remaining ingredients. Place in a 1 1/2-quart casserole. Bake at 350° for 1 1/2 to 1 3/4 hours. Top with bacon. Let stand before serving.
Prepare apples. In a saucepan put juice, cinnamon and cornstarch, cook stirring constantly till thickened. Stir in apples, nuts and raisins. Put in pie shell and dot with butter. Arrange top crust.	Bake at 350° for 50 minutes.
Combine beans, onion, garlic, oil and vinegar. Pour into 1-quart baking dish. Combine crumbs, cheese and margarine. Bake, uncovered, at 350° for 20 minutes.
Preheat oven to 350°. Generously grease Bundt pan. In small bowl, combine cream cheese, sugar, cream and melted chocolate; beat until smooth.
Mix cookies and hot water. Spoon into crust and gently spread to cover bottom. Beat cream cheese until smooth, gradually beat in sugar, milk and peppermint. Fold in cool whip. Stir in food coloring. Fill pie crust. Chill for 3 hours. Decorate with candies, holly leaves with berries.
Mix flour cornmeal and all spices in a large bowl. In a separate bowl, beat eggs until foamy. Dip catfish cubes into eggs and then into flour mix. Deep fry until cubes float.
Mix all together and put into a greased 9x9 inch baking dish. Sprinkle with crushed corn flakes. Bake in a 350° oven for about 30 minutes. Makes 6-8 servings.
Mix all ingredients together well. Turn into greased 1-quart casserole. Bake at 375° for 40 minutes. Makes 6 servings.
Dissolve jello in 2 C. boiling water. Stir in berries and salt. Fold in whipping cream. Tear angel food cake into small pieces and put in 13 x 9 pan. Pour jello and whipped cream mixture over cake and refrigerate until set (several hours). Serves: 12.
Melt 1 cup butter, sugar and cocoa over hot water. Remove from heat. Add 2 eggs, beaten with a fork. Mix. Pour over cracker crumbs and coconut. Mix and press into large 12 x 18 pan (or cookie pan). Freeze.
Sift flour and baking powder together. Put in sugar, eggs, oil and extract. Add almonds. Knead together. Divide into 3 or 4 loaves. Use 1 cookie sheet. Sprinkle with sugar and cinnamon mixture. Bake in a 350° oven for 40 minutes. Cut diagonally. Put back in oven for 5 minutes.
Melt shortening in iron frying pan (bigger one) and get pan really hot. In a bowl, mix cornmeal, sugar, egg and buttermilk and mix well. Then pour hot grease in mixture. Bake at 450° until golden brown. Serve hot.
Mix all ingredients and bring to a fast boil. Simmer 40 to 50 minutes, stirring frequently, to prevent sticking. Refrigerate!!
Combine first 6 ingredients, beating with a wire whisk. Add bread and raisins; stir well. Spoon mixture into 8 (6 ounce) custard cups coated with spray. Place cups in a large shallow pan; add hot water, to a depth of 3/4-inch, to pan. Bake at 350° for 25 minutes or until a knife inserted in center comes out clean. Spoon Whiskey Sauce over pudding.
Combine teriyaki sauce, lemon juice and red pepper flakes. Beat in oil. Toss with almonds and remaining ingredients. Serves 4 to 6.
Cream sugar and shortening. Add eggs one at a time. Add flour, baking powder and salt, alternating with milk. Add flavorings and coconut. Pour into a greased and floured tube pan. Bake at 325° for 45 minutes. Reduce heat to 300° and bake 45 minutes more or until done.
Combine graham crackers, oleo and sugar. Press in pan. Beat cream cheese and 10x sugar. Fold in Cool Whip. Spread over graham crust. Spread pie filling over top. Keep refrigerated.
Put shortening, brown sugar, white sugar, eggs, milk and vanilla in bowl and mix well. Sift together and add flour, soda, baking powder and salt. Add oatmeal, chocolate chips* and raisins. Drop by rounded teaspoonfuls on lightly greased pan; bake in 350° oven for approximately 10 minutes. Cool 1 to 2 minutes on pan before removing to rack. Makes 6 1/2 dozen cookies.
Soften cheese. Add pineapple, pepper, onion, salt and 1 cup nuts. Roll into ball. Use remaining 1 cup nuts to roll cheese ball in.
Combine first 4 ingredients; set aside. Remove skin from chicken, if desired. Dip each piece of chicken in sauce and place in a large greased roasting pan. Pour remaining sauce over chicken. Bake at 350° for 1 hour. Yield: 8 servings.
Cream cheese and butter. Add flour and Rice Krispies. Mix until well blended. Form into small balls about the size of walnuts. Place on cookie sheet lightly greased or sprayed with Pam. Bake at 350° until lightly browned.
Mix margarine, oil, sugar, vanilla and egg in large bowl until it turns to cream. Then add rest of ingredients, stir well. Roll into balls the size of walnuts. Grease bottom of pan. Dip in sugar, flatten thin. Bake at 350° for 8 to 10 minutes.
Heat oven to 325°. Grease 2 loaf pans. Blend all ingredients on low speed, using hand mixer for 1 minute. Beat at medium speed for 1 minute. Pour into pans and bake 45 minutes to 1 hour. Cool 10 minutes and then remove from pans.
Rub roast with salt, pepper and garlic salt. Brown roast on all sides in oil. Remove and pat dry with paper towel to remove all fat. Place roast in foil lined pan and pour Coke over. Pour chili sauce over roast and then Worcestershire sauce. You can also use Tabasco sauce to taste. Cover loosely with foil. Bake for 3 hours at 325°.
Mix together the first 4 ingredients and let stand until cool. Stir the beaten egg into the Grape-Nut mixture. Bake 1 hour at 350°. Serve with whipped cream or ice cream. Serves 4.
Cook eggplant in salted water until just tender. Drain. Add soup, eggs, sugar, onion and cheese. Add 1/2 cup of the crumbs. Put in a casserole dish. Pour melted oleo over top and sprinkle with other 1/2 cup crumbs. Bake 30 minutes at 350°.
Mix together sugar and cinnamon. Cut biscuits into four pieces each. Coat each piece in sugar mixture and place together in a Bundt cake pan. After all pieces are coated and in pan, melt butter and pour over remaining sugar mixture. Mix together and pour over coated biscuits. Bake at 350° for 30 minutes. Let cool and turn pan upside-down onto plate. Pull apart to serve.
Put fish in pot with 1 cup water; add potatoes, onions, butter and 2 tablespoons flour with 1/2 cup cold water. Cook 30 minutes. Add milk and cream. Stir. Turn off heat. Serve hot with crackers or corn bread.
Freeze Gorgonzola cheese. Rinse lettuce; set aside to thoroughly dry. Mince garlic and place it with olive oil in a container with a tight fitting lid. Shake oil and garlic vigorously and chill. Chop lettuce for salad and chill in large salad bowl. Finely crumble the frozen Gorgonzola cheese into small container and return to freezer. Pour oil and garlic mixture over lettuce; toss well. Sprinkle vinegar, salt and Accent over lettuce; toss well. Sprinkle half of Gorgonzola cheese over lettuce; toss. Top remaining Gorgonzola cheese over salad. Garnish with black olives. Chill and serve on chilled plates.
Combine oil, sugar and eggs; blend in prunes. Combine all dry ingredients and spices, add to mixture. Beat buttermilk into batter; add pecans. Bake in well-greased and floured tube pan for 45 minutes at 300°.