HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef, drain. Add remaining ingredients, except cheese. Simmer 30 minutes.
In a large skillet, melt margarine over medium heat. Add onions; cook 2 to 3 minutes or until tender-crisp. Stir in the next five ingredients. Add potatoes; cook, stirring constantly, for 2 minutes or until hot (do not boil). Garnish with parsley and bacon. Makes four to six servings.
Toss above ingredients together (lightly). Bake at 450° for 15 minutes. Remove from oven and cover with Cheez Whiz. Return to oven about 5 minutes or until cheese is melted. Remove from oven and cover with a can of French onion rings. Return to oven about 2 minutes. (Bake in casserole dish.)
Mix crushed Oreos and butter (save some crumbs for top). Spread in a 9 x 13-inch pan. Bake for 20 minutes at 350°. Spread softened ice cream on cooled crust. Freeze. Pour on fudge. Refreeze.
Mix by hand, sugar, flour, soda, salt and egg. Add drained fruit cocktail and mix until moistened. Put half of nuts in greased 8-inch pan. Add mixture and spread evenly. Mix brown sugar and rest of nuts. Spread on top. Bake 40 to 45 minutes at 325°.
Beat butter, eggs and sugar for 15 minutes. Pour into crust. Cover with sliced bananas and pineapple. Top with Cool Whip. Garnish with nuts and cherries.
Beat egg, oil and milk. Stir in mashed bananas. Mix dry ingredients and stir into banana mixture until flour is moistened. Fill tins 1/2 to 2/3 full. Bake about 23 minutes for large or 15 to 18 minutes for small muffins. Let cool about 15 minutes before removing from pans to let texture firm up. Bake at 400°. Makes 12 servings.
Simmer chicken slowly in 2 quarts or more of salted water. Cook slowly so water doesn't cook away. Debone and save liquid. Saute onion and celery. Use liquid to cook spaghetti. Cook slowly so it won't get dry. When spaghetti is done, add chicken, onion and celery. Stir up then pour in long baking dish. Grate cheese on top and melt in oven.
Cut chicken into small pieces. Place chicken, garlic, onion, vinegar, salt and pepper into a bowl. Mix well. Drain liquid and reserve.
In a 4-quart Teflon-coated pan, heat sugar and Karo and add peanut butter. Stir until mixed. Add corn flakes and drop by teaspoonful onto wax paper. Cool until hard.
Cream butter. Add sugar gradually. Beat in egg yolk and vanilla. Blend in dry ingredients and nuts. Work dough with hands until pliable. Shape into crescents or fingers, using rounded teaspoonfuls of dough. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. After removing cookies from oven and cookie sheet, sift powdered sugar over warm cookies. Makes about 6 dozen.
Mix together until consistency of dough, then place in the bottom of a 9 x 13-inch pan; press evenly in bottom of pan. Bake 15 minutes at 350°. Cool.
Cut flank steak into 1/3's lengthwise, then slice each 1/3 across grain into very thin slices. Brown meat in large skillet with small amount of margarine. Move meat aside or remove.
Put together dry ingredients. Cream butter and sugar. Add eggs. Add dry ingredients, a little at a time, with milk until a dough forms. Place dough on board. Knead until smooth and batter does not stick to your hands.
Combine soups, chicken broth and tomatoes and set aside. Oil a 3-quart casserole. Layer 1/2 of the tortilla pieces, 1/2 of the chicken, 1/2 of the onion and 1/2 of cheese in the casserole. Pour half of the chicken broth mixture over layers. Repeat layers and then add remaining cheese. Bake at 350° for 45 to 60 minutes. (Can be frozen and reheated.)
Thoroughly combine first 4 ingredients; add milk gradually, stirring until smooth. Serve with Swiss cheese crackers. Makes about 1 2/3 cups.
Cream shortening and sugar. Add molasses and egg. Beat well. Add sifted dry ingredients. Roll in small balls and roll in extra sugar. Place 2 inches apart on greased cookie sheet (350° oven for about 5 minutes each shelf). Makes 4 dozen.
Cut chicken in half. Flatten chicken between waxed paper. Salt and pepper the chicken. Roll up chicken with 1 slice of cheese (you can use shredded cheese if easier). *Important to tuck in sides. Dip in egg; roll in flour, then bread crumbs. Place in pan. Melt butter and add spices. Pour this over chicken. Bake 30 minutes. Pour 1/2 cup wine over chicken and bake additional 20 minutes.
Grease 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter. Gradually add remaining butter, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2 3/4 cup flour, baking powder and salt. Gradually add to creamed mixing, beating well until well blended. Dredge dry peaches with 1/4 cup flour. Fold peaches in batter. Pour in prepared tube pan and bake at 325° for 1 hour and 10 minutes. Remove from pan and cool completely. (Can dust with powdered sugar, if desired.)
Cook macaroni; rinse in cold water. Mix sour cream, dressing, salts, seasoning and pepper. Add to macaroni. Fold in remaining ingredients and chill.
Combine all ingredients. Place in a greased casserole. Bake in a 350° oven for 30 minutes. Serves 6.
Break angel food cake into pieces. Cover bottom of cake pan with pieces. Spread blueberries over cake, then spread Cool Whip. Put the rest of the cake pieces on top and refrigerate. Can also be used with cherries substituted for the blueberries.
Mix tomato, onion, kidney beans, cheese and dressing with hamburger and refrigerate. Toss with lettuce and chips just before serving.
Preheat oven to 375°. Combine shortening, brown sugar, milk and vanilla in large bowl. Add egg and blend until creamy. Combine flour, salt and baking soda. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Drop by tablespoonful (about 2 tablespoons of dough) 3 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes for chewy style. Chewy style tend to look moist and gooey but don't overbake. For crispy style, bake a few minutes longer. Makes about 3 dozen.
Bring sugar, vinegar, oil, salt and pepper to boil. Let cool. Mix remaining ingredients. Pour sauce over vegetables.
Cream sugar and shortening together. Add the eggs. Mix the soda, baking powder, spices and flour together and mix into egg. Mix alternately with cold coffee and vanilla. When mixed, stir in the raisins. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° about 8 to 10 minutes. Cookies will be firm and light brown on bottom. Makes 80 cookies.
Spray pan with Pam. Arrange chicken breasts on it. Put one slice of Swiss cheese on each breast. Pour soup over breasts, then the stuffing mix. Pour melted butter or margarine over it. Bake at 350° for 45 minutes.
Mix ingredients thoroughly. Grease 3-quart Tupperware roaster (or any microwave-safe container) and pour mixture into it. Microwave about 20 minutes in a 700 watt microwave (will be firm in the center when done). Serves 8 to 10 people.
Wash 12 eggs; tint shells with coloring. Set aside. Scald milk; add sugar, salt, shortening and lemon peel. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add to milk mixture with the 2 eggs and 2 1/2 cups flour. Beat until smooth. Stir in enough flour to make stiff dough. Turn onto a lightly floured board. Knead until smooth. Place in a lightly greased bowl. Grease top and cover bowl. Let rise about 1 hour in a warm place; punch down and let rise until double or about 30 minutes. Make 2 large braided rings or 12 small ones. Make 4 ropes; twist until 36 inches long. Braid 2 at a time loosely; insert 6 eggs. Bake 20 minutes at 375°.
Brown meat, onions and pepper together. Drain. Add to Ragu sauce. Layer dish with rice; top with cheese. Add meat mixture. Bake at 400° for 30 minutes.
Trim excess fat from pork chops. In a bowl, combine flour, salt & pepper. Roll chops in flour mixture to coat. Arrange chops in a baking dish. Bake at 375 degrees for 30 minutes. Lay a slice of pineapple on each chop; return to 350 degree oven for 15 minutes.
Melt butter in skillet. Add rice and brown. Add mushrooms. Pour in casserole dish and add broths and almonds. Cook 1 hour at 350° or until liquid is absorbed.
Combine last 3 ingredients in a large glass bowl. In small glass bowl, combine first 5 ingredients; microwave until melted. Pour over cereal and nut mixture; stir. Microwave on High for 2 minutes; stir. Microwave another 2 minutes on High; stir. Put on paper towels to cool.
Cake: Mix all of ingredients together. Put on wax paper lined 10 x 15-inch pan. Bake at 375° for 15 minutes. Turn out on dish towel covered with granulated sugar. Roll up in a roll in the towel. Cool 30 minutes. Unroll; spread filling and roll up. Refrigerate overnight or 10 hours.
Cut chicken in quarters. Boil in large pot, covering chicken with water. Add salt and pepper. Boil until tender and well cooked. Remove chicken to cool on large cookie sheet. Place broth in large roaster pan and continue to simmer while chicken cools. Add margarine, soup and enough water to fill roaster pan about half full. Taste to see if seasoned enough. Add chicken (picked off bone). Add evaporated milk just before you begin to add dumplings.
Dissolve first 3 ingredients in saucepan; add butter. Heat to full boil and boil for 1 minute. Have measured and ready to add the peanut butter, quick oats and vanilla. Add to cocoa mixture. Mix well and drop by teaspoon onto waxed paper. Cool and enjoy!
Cream butter and cheese. Add flour. Blend and form. Roll out; then cut with a small round cutter. (I use a shot glass.) Place pecan half on each biscuit. Bake slowly at 325° until golden. Take up and sprinkle with powdered sugar.
In hot fat in Dutch oven, cook chuck, stirring about 10 minutes. Stir in salt. Add black pepper, onions, green pepper, whole kernel corn and mushrooms. Top with uncooked noodles; sprinkle with 1 cup grated cheese. Pour tomatoes over all. Simmer, covered, for 1 hour. Serve with grated Parmesan. Makes 8 servings.
Make corn bread; crumble in separate bowl. Combine vegetable ingredients with mayonnaise and 2 Tbsp. sour cream. Layer corn bread and vegetable mixture; then sprinkle on a little cheddar cheese and bacon bits. Continue layering until ingredients are gone. Spread 8 oz. sour cream on top layer; cover with 2 cups shredded cheddar cheese and some bacon bits. Refrigerate overnight, if possible.
Blend yogurt into Cool Whip until well mixed and dip consistency. Cool in refrigerator. Serve in center of fruit tray with assorted fruits. Garnish with strawberries or pineapple slices.
Cream together shortening and sugars. Add eggs and vanilla. Blend well. Add flour, salt and soda. Mix well. Fold in crushed potato chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 12 minutes.
Boil together margarine, sugar and milk for 3 1/2 minutes. Take from stove and add remaining ingredients. Drop by teaspoonfuls on wax paper immediately. Let cool.
Boil chicken and dice. Brown sausage. Prepare rice according to instructions on box. In 13 x 9-inch casserole line bottom with diced chicken. Mix sausage, soup, mushrooms and rice and pour over chicken. Bake at 350° for about 45 minutes.
Blend mustard with small amount of vinegar in saucepan. Add remaining ingredients, except onions and eggs. Heat juice to boiling. Simmer for 10 minutes. Cool. Pour over eggs and onions. Cover and refrigerate. Eggs will keep at least 2 weeks.
Brown and drain ground beef. Place ground beef in skillet and add taco seasoning mix. Add 1/4 cup of water and simmer 10 to 15 minutes. Let cool. Chop and mix together lettuce, pepper, onion and tomatoes; toss well. Rinse and drain kidney beans and add to salad. Add 3/4 bag cheese and crush up chips and add to salad. Now toss well. In separate bowl mix taco sauce and stir until blended. Pour this over salad and toss again until well coated. Sprinkle remaining cheese on top.
Prepare the grill. In a small bowl, combine the red pepper flakes, garlic, ginger, oil, salt and pepper; mix together well. Coat the shrimp generously with the rub and refrigerate for at least 15 minutes.
Soak bread in milk. Mix with all remaining ingredients except crab meat. Add crab meat and mix well but lightly. Form into cakes and cook in melted butter or Crisco until both sides are brown.
Brown beef and drain well. Put into 3-quart microwavable bowl. Stir after adding each of these: vegetables, onion, sauce, tomatoes and paste. Add salt, pepper, garlic, and water and stir again. Microwave at 100% power for 20 minutes, covered with waxed paper. Prepare macaroni or rice according to package. (Microwavable rice, such as "Success" does not need to be prepared separately.) Stir soup and microwave on 70% power for 15 more minutes, adding cooked macaroni or rice during the last few minutes, or stirring in microwavable rice for the full 15 minutes. Let stand 10 minutes. Makes 8 to 10 bowlfuls and freezes well.
Mix all ingredients except egg whites. Beat egg whites until stiff and fold in last. Bake at 350° about 50 minutes. Let stand 5 minutes before pouring glaze over cake in pan. Then let it cool before taking it out of pan.
Put all ingredients in at once and mix. Bake in a 9 x 13-inch pan. Good for shortcake or top with favorite frosting.
Season the flour with salt and pepper; dredge the salmon in it. In a deep skillet, heat half the olive oil and the butter until bubbling. Brown the salmon pieces on both sides over high heat. Remove to a plate and keep warm. Add the onion and remaining oil to the pan and cook over moderate heat until lightly browned, about 3 to 5 minutes. Add the beef broth and cider and heat to a simmer. Return the salmon to the pan along with any juice collected on plate. Cover and simmer for 8 to 10 minutes until the salmon flakes when lightly pressed. Lift fish with slotted spatula; place on platter. Surround with the apples and fennel. If sauce is thin, reduce for several minutes to thicken. Add lemon juice and pour over all. Makes 4 servings.
Mix all ingredients. Drop with teaspoon onto baking sheet, 1/2-inch apart. Bake at 350° for 10 minutes.
Mix jello by directions (less 1/4 cup water). Pour into 9 x 12-inch dish. Chill until jello begins to thicken; add pineapple and let congeal.
Empty marshmallow cream into a nonplastic bowl. Do this first! Mix sugar and water in a saucepan and boil for 3 minutes. Pour over marshmallow cream and beat until candy loses gloss. Add desired amount of chopped nuts and drop by spoonfuls onto waxed paper. Does not keep well in tightly closed container.
Preheat oven to 375°. In a medium bowl, combine mix, oil and water. Stir vigorously with a spoon until well blended, about 1 to 2 minutes. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool on cookie sheet for about 1 minute, then remove to cooling racks to finish cooling.
Place tomatoes, pepper and onion into shallow dish. Combine remaining ingredients and bring to boil. Boil 1 minute and pour immediately over vegetables. Cover tightly and chill.
Boil sugar and milk until soft ball forms in cold water. Remove from heat and add peanut butter and marshmallow cream. Pour into a greased pan and cool.
Soak cucumbers in 1 cup of salt to 1 gallon of water for 1 week. Then wash and cut in rings. Soak in 1 cup lime to 1 gallon of water for 23 hours. Wash well and make syrup of sugar and vinegar (enough to cover cucumbers) and soak overnight. Drain off syrup and boil 10 minutes. Cover cucumbers again and let set 2 hours. Put on stove and cook 12 minutes. Put mixed spices in jar. Fill with cucumbers and syrup and seal.
Sift flour, baking powder, salt and nutmeg together. Cream sugar with butter, then add eggs and beat smooth. Add two mixtures together and blend to form dough.
Beat all ingredients well and pour into individual custard cups or a baking pan. Place in a pan of hot water that comes almost to the top of the cups and bake in an oven preheated to 350° for 40 to 50 minutes until the custard is set. Serve hot or cold and garnish with fresh berries.
Combine cocoa, sugar and salt in a saucepan. Add syrup and milk. Cook over slow heat until mixture forms soft ball when dropped in cold water. Remove from heat and stir in peanuts, oatmeal and coconut.
Dry scaloppine thoroughly. Place butter and oil in the frying pan over moderate heat. Dust meat with flour. When the butter is foamy, fry the scaloppine for 2 minutes, then turn and fry 1 minute more.	Remove from pan. Add chopped onion, garlic, parsley and sliced mushrooms. Last add white wine, cream, salt and pepper to taste. Bon Appetit. Serves 6.
Dip chicken in egg and small amount of water mixture; dredge in flour, flour/cornmeal mix or cracker crumbs. Fry in shortening and place in casserole. Add onion and celery to remaining shortening. Cook over low heat until soft and lightly brown. Stir in flour; slowly add milk and stir until thick and smooth. Add seasonings. Pour gravy over chicken; cover and bake at 325° for about an hour or until chicken is tender.
Fry the bacon and hamburger, then add the rest of the ingredients. Bake for 1 hour at 350°.
Grease and flour loaf pan. Mix and stir all the ingredients together. Bake 55 minutes in 350° oven until toothpick comes out clean. Can be also made with chopped dates.
Better if mixed and left to set in refrigerator 3 hours before serving. If you wish for more color, add 2 tablespoons chopped pimentos.
Cut cake into 1/4-inch slices. Arrange half the slices on bottom of 13 x 9-inch baking dish.
Sift together flour, baking powder, baking soda, cinnamon and salt on waxed paper. Beat eggs in large bowl with electric beater on high until well mixed. Add sugar gradually, beating until thick and lemon colored. Beating constantly, pour in corn oil. At low speed, blend in dry ingredients alternately with pumpkin to egg mix. Begin and end with dry ingredients. Beat until smooth; add walnuts. Turn into well-greased angel food or tube pan (10 x 4). Bake at 350° approximately 1 hour and 10 minutes. Add glaze (Cream Cheese Frosting) and drizzle down sides.
In a medium skillet, cook bacon until crisp; drain on paper towels. Crumble and set aside to cool. In a medium bowl, use a fork to mash avocados. Stir in lemon juice, onions, salt, tomato, chili peppers and crumbled bacon. Cover and refrigerate 1 to 2 hours.
Saute all ingredients together in a skillet for about 2 to 3 minutes.
Blend the ingredients well. Chill for at least 4 hours. Scoop out a pineapple half and fill with mixture. Top with toasted almonds. Serve with crackers. This is a quick and festive recipe and may be made the day before serving.
Mix the first 3 ingredients and press into 9 x 13-inch pan. Bake 7 minutes at 400° (glass pan 375°). Cool.
Grease 16-inch dish. Dice four slices of bread. Put in bottom of dish. Mix crab, mayonnaise, onions and peppers. Put on top of diced bread. Trim crust from other 6 slices and place on top of crab mixture. Put beaten egg and milk mixture over bread. Let stand overnight or for a few hours. Pour soup over egg mix. Add cheese and butter. Bake at 325° for 1 hour.
Cream butter and sugar together. Sift dry ingredients. Combine milk, water and syrup and add alternately with dry ingredients. Add vanilla and fold in stiffly beaten egg whites. Pour into paper-lined layer-cake pans and bake in a 350° oven for 35 minutes.
Lightly spray cookie sheet. Beat egg white, sugar and vanilla. Beat until peaks form. Cover pecan halves. Bake at 250° for 30 minutes. Cut oven off and let set in oven for 30 minutes.
In bottom of 8 x 8-inch pan, mix strawberries and rhubarb. In small bowl, stir cornstarch and 1/2 cup brown sugar. Add this to rhubarb mixture and stir well. Stir remaining brown sugar, oats, flour and cinnamon. Stir in margarine. Sprinkle over mixture. Bake at 350° for 40 minutes.
Cream butter. Add sugar gradually. Add eggs, one at a time, alternating with orange juice. Add flour, which has been sifted with baking powder and baking soda, gradually. This makes a soft dough. Shape into desired forms; place on buttered cookie sheets. Brush with beaten egg-milk mixture; sprinkle sesame seed. Bake at 400° for 15 to 20 minutes.
Preboil potatoes. Combine all ingredients in a casserole dish. Bake for 30 minutes at 350°.
Combine all ingredients except vanilla in a 2-quart saucepan. Cook over medium heat, stirring occasionally until mixture comes to a full boil (18 to 20 minutes). Boil 3 minutes, stir in vanilla. Serve with fresh fruit.
Preheat oven to 425°. Add butter to water and return to a boil. Add flour; cook 3 minutes. Remove from heat; break eggs, one at a time into mixture, beating well after each egg. Before adding fourth egg, add baking powder. Drop dough from a tablespoon onto cookie sheet. Bake at 425° for 20 minutes, then reduce heat to 300° and bake 20 minutes longer. This will make 6 large puffs or about 10 small ones. May be served with any filling desired, packaged pudding mix is fine.
Make a sauce of the margarine, flour and milk. When it thickens, add sour cream, cheese and mushrooms. Mix and add chicken. Pour mixture over the cooked spaghetti that has been put in a casserole dish. Top with round cracker crumbs or buttered bread crumbs. Sprinkle with Parmesan cheese. Bake covered 45 minutes or less. Uncover and bake until crumbs are light brown.
Preheat oven to 400°. Cream together butter and sugars. Add eggs. Whirl oatmeal in blender until it becomes partly oat flour. Add salt, baking powder and soda to oat mixture. Add dry ingredients to creamed mixture gradually. Fold in chocolate chips, chopped nuts and grated milk chocolate. Batter will be very stiff. Drop by rounded tablespoonfuls onto ungreased air-cushioned cookie sheet. (Do not use regular cookie sheet, cookies will burn.) Bake 11 minutes or until edge of cookies begin to brown. Makes 150 large cookies.
Begin heating 2-inches of oil over medium-high heat in a deep, heavy pot to 375°.
Saute okra, tomatoes, onion and salt in butter for 5 minutes. Add chili powder, Tabasco sauce and water; mix well. Simmer, covered, on low heat until vegetables are tender and mix has thickened. Yields 6 to 8 servings.
Cream sugar, butter, Crisco and salt. Add the 5 eggs, one at a time, beating well. Mix milk, water and cake flour. Start adding flour and milk alternately, mixing well. Fold in the butternut vanilla flavoring. Bake in 325° oven for 1 hour and 45 minutes. Start in cold oven.
Cut chicken into pieces and skin. Mix mayonnaise and ketchup together. Dip chicken into mixture and roll in corn flakes. Place in baking pan. Cover with foil. Bake at 350° for 60 minutes. Remove foil and bake 10 to 15 minutes until crispy.
Mix all the ingredients in blender together. Pour into well-greased pie dish. Bake at 350° for 30 minutes.
Combine dry ingredients in large mixing bowl. Add carrots, salad oil and eggs. Beat until well mixed. Add other ingredients and stir. Put batter in two large or three small loaf pans or two 9-inch cake pans which have been oiled and floured.
Mix together and pour over 2 chickens (cut up) or chicken pieces. Bake uncovered about 1 hour at 375°.
Mix sugar, mustard, paprika, salt and vinegar until sugar is dissolved. Add the honey, lemon juice and shallots. Gradually beat in oil and add tarragon and poppy seed. Chill. Yields 1 1/2 cups.
Mix flour, lard and sugar. Mix 1 cup crumbs in molasses mixture and pour in shell. Put remaining crumbs on top.
Mix first three ingredients well and pour in greased 13 x 9 x 2 inch baking dish. Mix last three ingredients well and pour over the above mixture. Bake for 30 to 40 minutes on 350 or until done.
Wipe chicken well with damp paper towels. Remove meat from bones. Be sure to take out gristle.
Fry hamburger until crumbly in oil and margarine; put 2 tablespoons flour and brown lightly. Pour milk over and cook until it thickens. Add salt and pepper. Pour it over toast or biscuits. (Same as for sausage gravy.)
Mix shortening into flour and salt with pastry blender. Add liquid with egg beaten in. Mixture will be soft but will stiffen up.
Combine soy sauce, oil, water, garlic, oregano and brown sugar. Arrange chicken breasts in baking dish. Pour wine mixture over breasts. Cover. Bake at 375° for 1 hour and 30 minutes. Makes 6 servings.
Combine first 4 ingredients; beat until light and fluffy. Add 7-Up gradually and beat well. Pour into greased 9 x 12 x 2-inch cake pan. Bake at 350° for 40 minutes.