HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove excess fat; the leaner, the better. Place in Dutch oven or crock-pot. Put in seasonings; barely cover with water and simmer 8 to 10 hours covered in slow oven. When done, lift meat to platter; shred with fork and return to pot. Serve on warm buns. Serves 12.
Heat oil in microwave about 1 minute. In large bowl, add spices and mix. Pour crackers into bowl and mix until oil is absorbed. These are great with chili.
Cream soup and cream cheese on stove until melted. Mix in shrimp, onion and mayonnaise. Add gelatine (and hot sauce to taste, if desired). Pour in mold. Chill overnight.
Place roast on rack in oven roasting pan. Roast in 325° oven, allowing 30 minutes per pound. Roast will be rare. Cool and slice very thin. To drippings in pan, add water and 1 bouillon cube for each cup of water used. Add rest of ingredients and simmer 15 minutes. Add thinly sliced beef and marinate in gravy in refrigerator overnight. Serve warm on Italian bread.
Cream well the butter; gradually add sugar and blend well. Add eggs, one at a time. Beat well after each addition, then add flour alternately with whipping cream. Blend well after each addition. Then add vanilla. Pour into greased and floured tube pan. Place in cold oven. Set temperature at 325°. Bake 1 hour and 15 minutes. If cake starts to get too brown, last 30 minutes cover with foil. Remove foil last 5 minutes. Cool in pan 15 to 20 minutes. Turn out on wax paper.
Mix together well. Bake while warm. Roll in extra powdered sugar. Shape dough into half moons. Bake at 350° for 10 to 15 minutes.
Stir meal into rapidly boiling milk. Cook until very thick. Stir constantly to prevent scorching. Remove from heat. Allow to cool. Let mix become cold and stiff (if time permits). Add well beaten eggs, salt, baking powder and melted butter. Beat with mixer for 15 minutes (if time permits). Pour into well-greased casserole pan or iron skillet. Bake for 30 minutes at 375°. Serve immediately with lots of butter. (The souffle will fall.)
Mix together and pour on herring. Carefully turn with fork to coat all pieces evenly. Let stand in refrigerator at least 2 hours before serving.
In 1 1/2-quart saucepan, combine soup and salsa. Heat and stir. Pour over chips and top with other ingredients.
Beat eggs in bowl. Add sugar and salt, stirring until blended. Add milk and vanilla to egg mixture; stir well. Pour into glasses. Sprinkle nutmeg on top and serve. Makes 4 servings.
Mix flour, brown sugar and softened margarine together until crumbly. Save 1/2 cup for topping. Mix molasses, baking soda and water together and add to flour mixture. Mix well and pour in a 13 x 9-inch baking pan. Add topping. Bake at 350° for 40 to 50 minutes.
Mix first 4 ingredients well. Stir in buttermilk. Sift together 2 cups flour, baking powder and baking soda. Mix dry ingredients with first mixture. Then add 3 cups of flour, a little at a time, until mixture is very stiff. Drop spoonfuls onto greased and floured cookie sheet. Dampen finger and pat out each cookie. Sprinkle with granulated sugar. Bake at 400° for 8 to 10 minutes. Makes about 5 dozen big cookies.
Chop cabbage in pieces. Mix with onions, 1 can tomato sauce, rice, ground beef, salt and pepper in large pan. Pack in casserole and pour last can of sauce and Tabasco sauce on top plus 1/2 can water. Cover tightly with aluminum foil and bake at 350° for 1 1/2 hours after it starts to bubble or until rice in the center is cooked. Place in oven on pizza pan. It will cook over.
Grease 9 x 13-inch pan. Put 1 cup uncooked rice on bottom of pan and spread out. Place chicken on top of rice; add 2 cups water, then add Lipton soup mix. Do not stir. Put pats of butter on top. Cover with foil and bake at 375° for 1 hour.
Fry bacon until crisp; remove and drain on paper towel. Add water, sugar and salt to bacon drippings. Bring to a boil. Add cabbage and corn. Cover; cook quickly just until tender, about 7 minutes. Sprinkle with paprika; garnish with crisp bacon, crumbled.
Have baked pie crust prepared. Set aside to cool. Preheat oven to 400°. In a medium saucepan blend sugar, cornstarch and salt. Stir in 1 1/2 cups warm water, lemon juice and rind. Cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Cool partially. In a small bowl, beat egg yolks. Stir egg yolks in small amounts into the warm cornstarch sauce. Return to heat and cook, stirring, until thickens. Do not boil.
Brown hamburger. Add taco seasoning and water. Put crushed Doritos chips on bottom of 9 x 13-inch pan. Spoon hamburger over chips. Heat soup and milk until smooth; spoon over meat. Add lettuce, tomatoes, etc. Top with cheese. Bake for 10 minutes at 350°.
Dissolve Jell-O in boiling water. Dissolve gelatine in cold water. In blender, combine mayonnaise, onion, cottage cheese, cucumber, Tabasco sauce, garlic and almonds. Blend well, then add Jell-O and gelatine. Blend again. Pour into a mold and chill overnight.
Add sugar and eggs to melted butter, then add flour and baking soda. Let stand until firm, then drop by 1/4 teaspoon. Beat eggs and brush on top of cookies; add nuts to top of cookies. Bake at 350° for 10 minutes.
Preheat oven to 375°. Mix all ingredients together. Bake on a 13 x 9-inch pan for approximately 15 minutes. Cut when cool.
Mix 1/3 cup sugar and pretzels into melted margarine. Put in flat dish and bake at 400° for 7 minutes. Cool. Cream 1/2 cup sugar and cream cheese. Add pineapple and 1 (8 ounce) Cool Whip. Mix well. Spread over pretzel crust in dish. Top with second 8 ounces of Cool Whip.
Defrost potatoes. Grate Velveeta and Cheddar cheese. Mix these ingredients with the mayonnaise (do not use salad dressing). Bake at 250° for 1 1/2 to 2 hours.
Mix the first 5 ingredients together. Add oil and stir well. Add 1 egg at a time, beating well after each. Stir in carrots. Use 3 (8-inch) greased and floured pans. Bake at 350° for 30 to 35 minutes.
Cook broccoli in salted water until tender. Drain. Arrange in buttered 13 x 9-inch baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over all. Bake at 350° for 30 minutes. Garnish with parsley if desired.
Heat oven to 275°. Grease cookie sheet. Spread nuts. Bake 10 minutes. In medium saucepan, bring sugar, water, cinnamon, cloves and salt to a boil. Cook 2 minutes, stirring often. Remove from heat; stir in vanilla and nuts. Remove nuts to waxed paper. Separate. Let dry. Keep in cool, dry place.
Wash and scrape carrots. Cut into round slices. Cover with salt water and boil until just tender. Drain and cool. Mix remaining ingredients and pour over carrots and refrigerate. Keeps well in refrigerator and is better the longer it sets. Makes 2 1/2 to 3 pints and is also good mixed into green salads.
Sift together 2 cups flour and powdered sugar. Cut in butter until mixture clings together. Press mixture into a 13 x 9-inch glass baking dish. Bake at 350° for 25 minutes or until lightly browned. Beat together eggs, granulated sugar, lemon juice and baking powder. Stir into egg mixture. Pour over baked crust. Return to oven and bake at 350° for 25 minutes longer. Sprinkle with additional powdered sugar. Cool. Cut into bars. Makes 36 bars.
Pour boiling water over corn meal and let stand until cool. Sift flour together with baking powder and salt. Beat eggs until light and add them to corn meal, then add milk, flour and melted butter. Beat until the batter is smooth. Pour into a shallow, well-greased 13 x 9-inch pan. Bake in a 450° oven for 25 minutes. Makes 8 to 10 generous servings.
Saute onion in oil. Add soups. Stir until smooth. Add milk and cheese. Stir until cheese is melted. Add chicken broth and chilies. Place a layer of tortilla strips on the bottom of a greased 2-quart casserole dish. Pour some sauce on that and add a layer of chicken. Repeat, ending with sauce. Bake at 350° for 35 to 45 minutes. Serves 4.
Cook meat until done. Put your garlic, onion and bouillon cubes and seasoning. Also green chili. Cook potatoes by themselves, then add to meat and seasonings.
Remove meat from pan. Strain drippings and remove fat except for 1 to 2 tablespoons. Pour off all but 2 tablespoons drippings. Blend into them flour with wire whisk until flour has thickened and until mixture is well combined and smooth. Continue to cook slowly and stir constantly while adding degreased pan juices and whatever liquid you choose to make 1 cup. Add salt, pepper and minced herbs. Add a few drops of coloring. Cook until thickened. Makes 1 cup. (Can be doubled.)
Blend the first 4 ingredients together; shape into small balls and brown in oven for 20 minutes at 350°.
Mix chicken broth with teriyaki sauce and cornstarch. In a large skillet, heat oil over high heat. Add snow peas and onions; stir-fry until almost tender-crisp. Add shrimp and stir in chicken broth mixture; cook, stirring constantly until sauce thickens and just comes to a boil and shrimp are tender.
Mix the first 6 ingredients well. Pour into greased and floured 9-inch pie plate. Sprinkle with nutmeg. Bake for 30 to 40 minutes at 325°. Thin crust will form on bottom.
Mix butter, powdered sugar, peanut butter and vanilla thoroughly. Form into small, slightly flattened balls. Chill for 2 hours. Melt chocolate and wax in double boiler. Using a toothpick, dip each ball in chocolate, leaving an uncovered light spot to resemble a buckeye. Place on waxed paper to harden.
Sprinkle meat with salt and pepper. Brown on all sides in 2 tablespoons oil. Add onion and garlic. Brown lightly. Pour off excess oil. Add 1 jar Ragu Italian sauce. Cover and simmer for 2 1/2 hours or until tender.
Chop leeks, onion and celery. In pan, melt butter and add leeks, onion and celery. Stir well until well covered with butter. Add chicken stock, potatoes, salt and pepper. Cook for 25 minutes. Puree in food processor or blender. It will be thick. Add to soup the hot cream and stir well. Serve at once. May add chives or parsley to top of soup. Makes 4 servings.
Grind liver or put in blender. (Don't overload blender.) I put egg, onion, pepper and seasonings in, after liver. Add flour. Place by tablespoons in hot greased skillet. Serve with catsup or barbecue sauce, if desired.
Mix margarine, German chocolate cake mix and one egg and press into a 9 x 13-inch dish. Sprinkle with coconut and nuts. Mix confectioners sugar, 2 eggs and cream cheese and pour over the pressed mixture. Bake at 325° for 30 to 40 minutes, until lightly browned. Cut into bars.
Brown beef in 2 tablespoons oil along with onion and garlic. Add enough water for cooking the beef (like beef stew). Continue adding the rest of the ingredients except the peanut butter. Add it the last 20 minutes, stirring to make sure it dissolves. Cooking time is approximately 1 hour. Serve over rice.
Combine cheese, egg, 1/2 C sugar, 1/8 tsp salt in a mixing bowl, beat well. Stir in in chocolate chips. Set aside. Combine in another bowl flour, 1 C sugar, cocoa, soda, and 1 tsp salt. Sift Together. Bake in muffin tins until done.
Stir vanilla extract into whipped cream or frozen whipped topping; spread 1 1/2 to 2 cups on wafers. Put wafers together in stacks of 4 or 5. On serving platter, stand stacks on edge to make one roll; frost with remaining whipped cream or topping. Chill 4 to 6 hours; if desired, garnish with chocolate curls. To serve, slice diagonally at 45° angle. Makes 12 servings.
Keep popcorn warm in a 250° oven. In a large saucepan, bring to a boil the next 4 ingredients for 5 minutes, stirring often. Remove from burner and add the soda (it will foam up). Mix and pour quickly over popcorn, coating well. Bake 45 minutes, stirring every 15 minutes. Let cool and break into pieces. Store in airtight container.
Mix all together. Make into smal balls and bake in 300° oven for 25 minutes. Serve hot. Can be frozen.
Cube all the meats and cheeses, enough to make 2 cups total. Divide thawed dough in 2 parts. Roll out on floured surface. Butter each half; sprinkle lightly with garlic salt. Spread half of cheese and meat mixture on each piece of dough. Roll up like jelly roll (put seam on bottom). Let rise until double and bake at 350° for 40 minutes. Rub lightly with soft margarine when hot from oven.
Preheat oven to 350°. In medium bowl, blend cream cheese and 2 tablespoons margarine (reserve 1 tablespoon) until smooth. Add the next 6 ingredients. Mix well. Separate crescent dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull four corners of dough to top, center of chicken mixture, twist slightly and seal edges. Brush tops with reserved 1 tablespoon margarine. Dip in croutons crumbs. Bake on ungreased cookie sheet, 20 to 25 minutes, until golden brown. Makes four sandwiches. Serve with sauce or gravy. These take a little time, but are really good.
Blend all (in processor or blender). Bake until lightly brown at 350° for 10 to 15 minutes. Serve with Melba rounds.
Layer 1: Mix flour, melted margarine and chopped pecans and pat into bottom of pan. Cook 20 minutes at 350°. Let cool.
In large bowl, combine jello with boiling water. Add all other ingredients except sour cream. Put 1/2 mixture into 12 x 8 x 2-inch pan. Set until firm. Spread with sour cream. Put remaining mixture on top. Refrigerate until set or next day. Serve on lettuce leaf or as a dessert.
Fry sausage in a large pan until browned and cooked through. Remove with a slotted spoon. Crumble when cooled. Set aside. Saute peppers, celery and onions in pan with sausage juices until soft and lightly brown; set aside. In a large pot, bring water to a boil. Add soup mix and rice. Reduce to a slow simmer and cook uncovered until rice is done and liquid has reduced. Remove soup mixture from heat; add sausage, vegetables, chicken soup and soy sauce. Pour into two 9 x 13 pans and top with almonds. Bake in a preheated 350° oven, uncovered, for 30 minutes.
Roll pastry on floured surface, ease into pan and flute the edges. Beat pumpkin, milk and eggs, in medium bowl. Beat in remaining ingredients. Pour into pastry shell. Bake in preheated over 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake until knife comes out clean when tested in middle, about 40 minutes.
Drain and cool cooked carrots in ice cubes for 30 minutes. Mix remaining ingredients together and pour over cooled carrots. Refrigerate.
Mix all together and chill. Add the mayonnaise to the consistency you want. Real good and easy.
Place all dry ingredients in a large bowl and mix thoroughly. Add the milk, oil, vanilla and egg whites. Mix thoroughly with electric mixer on medium speed for 2 minutes. Turn mixer to low. Slowly add 1 cup of boiling, strong black coffee. Beat slowly until well blended. Batter will be thin. Pour into a lightly greased 9 x 13 x 2-inch pan. Bake at 350° for 25 to 30 minutes, or until firm.
Heat oven to 350 degrees; cut biscuits into fourths. Place sugar and cinnamon in a plastic bag. Add biscuit pieces a few at at time, and shake to coat. Place pieces in a greased tube pan until all are used. Sprinkle layers with pecans, raisins or coconut if desired. Bring brown sugar and butter to a boil in a saucepan, and pour over top of biscuits. Bake for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn topside up toss serve.
Break up crackers. Mix tomato, onion, eggs and mayonnaise. Add crackers last, just before serving.
Cook over low heat until thick. Let cool and add 3 cups diced apples, 1/2 cup chopped celery and 1/2 cup chopped pecans.
Mix water and mustard to form a paste. Let stand for 15 minutes. Add soy sauce and stir well.
Preheat the oven to 450°. Spread the French fries evenly on a large rimmed baking sheet. Bake for 20 to 25 minutes or until golden brown. Mound the cooked French fries on a serving platter and top with the melted cheese, salsa and bacon bits. Serve immediately. Makes 6 servings.
Grease and flour 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together until smooth. Pour over nuts. Bake at 325° for 1 hour until done. When cool, invert on plate and prick with fork. Drizzle with glaze.
Mix flour, 1 teaspoon of salt and pepper. Coat meat with flour mixture. Melt shortening in a large skillet; brown meat. Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Add remaining ingredients; simmer 30 minutes, until vegetables are tender.
Cream margarine and sugar. Beat in eggs until light and fluffy. Beat in applesauce, flour, salt and baking powder. Stir just to moisten. Spoon into muffin pans. Bake at 425° for 15 to 20 minutes. While warm, dip in melted butter.
Blend the 1/3 cup sugar and cornstarch. Add the pineapple, juice and all. Cook, stirring until the mixture is thick and clear. Cool.
Combine first 3 ingredients and cool. Combine butter, sugar, egg, salt and vanilla; add to date mixture. Combine nuts and flour with other mixture. Bake at 350° for 30 to 40 minutes for small pan, or 60 to 70 minutes in large pan.
Preheat oven to 400°. With sharp knife, make 13 evenly spaced deep vertical slits in loaf of bread, being careful not to slice all the way through. Set aside. In blender, process cottage cheese until smooth. Add parsley, Parmesan cheese, onion, garlic and pepper. Process until parsley and garlic are minced. Press bread open between slices. With small spatula, spread cheese mixture on surface. Bake 8 minutes, or until hot and crispy. Serve hot.
Grease mold with mayonnaise. Drain shrimp, saving 1/4 cup of liquid. Add gelatin to the 1/4 cup of liquid and let soak. Soften cream cheese; heat tomato soup. Slowly pour hot tomato soup into cream cheese and blend with mixer. Stir gelatin mix and add to cream cheese mixture. Let cool, then add mayonnaise and all other ingredients; mix well. Pour into mold and refrigerate. Allow mold to gel before serving. Enjoy with friends!
Brown beef cubes in large kettle. Drain off excess fat. Add beef base, water, onion, celery, thyme and potatoes. Bring to a boil and simmer until vegetables are tender and meat is cooked, about 1 hour. Add cabbage, tomatoes, salt, pepper and frozen vegetables. Bring to a boil, then simmer until frozen vegetables are tender. Makes 16 (1-cup) servings.
Mix all ingredients together and let stand overnight in a 13 x 9-inch baking dish. Bake, uncovered, at 350° or until middle is set.
Put cucumbers, onions and garlic in a bowl. Sprinkle salt over all. Cover with cracked ice. Mix by hand. Let stand at least 3 hours. Drain thoroughly. Heat the remaining ingredients. Put in pot. Add drained vegetables (minced garlic). Heat to boiling. Put in jars and seal. Makes 6 or 7 pints.
Mix all ingredients by hand. Pour into a greased 13 x 9-inch baking dish. Bake at 350° for 30 to 45 minutes.
Mix all ingredients in casserole dish, except Cheese Nips and margarine. Crush the Cheese Nips; mix with the margarine. Put crumb mixture on top of casserole. Bake at 350° for 30 minutes. Serves 6 to 8.
Melt butter in dish. Mix flour, sugar and milk. Pour in dish on top of butter (don't mix). Add fruit or berries. Bake in slow oven for 1 hour or until done.
Mix all ingredients except for flour and egg. Add flour to form stiff dough. Knead 10 minutes. Shape; roll into a rope. Place on greased pan. Bake at 425° for 12 to 15 minutes, until golden brown. Brush each pretzel with beaten egg. Put coarse salt (Crazy Jane's) on each pretzel.
Mix the sugar, cocoa, butter and milk in medium saucepan. Combine in large bowl the oats, peanut butter and vanilla. Mix in saucepan and bring to a rolling boil. Shut off. Mix dry ingredients with wet and then put on foil. Let cool.
Parboil dried beans for 45 minutes, covered; drain. Add all ingredients. Cook 1 hour in pressure cooker after stopper starts to jiggle. Or bake in covered oven-proof pot for 6 to 8 hours at 250°. Do not add all the water at once, but add water as needed, to keep beans moist.
Mix flour, yeast, sugar and salt in a large mixing bowl. Set aside. Mix oil, milk and egg together and add this mixture to the flour mixture and mix well. Pour out on lightly floured board and knead, 5 to 7 minutes. Let dough rise on board for 20 minutes. Cut into desired shapes; place in greased muffin pans and brush top of rolls with margarine. Let rise until double in bulk. Bake in oven at 375° for 10 minutes or until done. Yields 3 dozen rolls.
Preheat oven to 300°. Chop the fruit. Hand mix fruit with remaining ingredients. Fill 3 lightly oiled (I spray with Pam) mini muffin tins. Bake for approximately 35 minutes. Don't let them get too brown. Remove from heat; let them cool about 10 minutes before removing from tins. Yields 3 dozen.
Prepare cake mix in 2 layers (split to make 4) or oblong layer. Split into layers when cooled. Mix 2 cups of sugar, sour cream and coconut. Set aside 1 cup of the mixture. Put remaining mixture between layers.
Marinate beef with soy sauce, sesame oil and cooking wine. Heat 5 tablespoons of peanut oil in a preheated wok. Quickly stir-fry beef until meat changes color. Pull beef up the side of the wok to stop it from cooking.
Preheat oven to 325°. Spray 11 x 7 x 2-inch baking dish with Pam. Split chilies and discard seeds. Arrange chilies on bottom of baking dish and top with combined cheeses. In a bowl, beat eggs. Add milk and biscuit mix. Blend well and pour over cheese. Bake at 325° for 50 to 55 minutes or until golden brown at edges. Serve with salsa. Salt to taste.
Stir well. Drop by teaspoons onto waxed paper. Cool. Makes approximately 6 to 8 dozen.
Put the tomato sauce in pan; mix the tomato sauce with garlic and hot sauce. Then add butter or margarine and salt. Now, add the tuna in the frying pan. Cook for 5 to 6 minutes.
Saute onion and celery in butter until wilted. Add cream of mushroom soup and stir. Add egg yolks, salt and pepper. Cook for 5 minutes. Put crabmeat in a bowl suitable for mixing and pour the cooked sauce over the crabmeat. Blend well and transfer into lightly greased casserole. Sprinkle with grated Cheddar cheese. Bake at 375° for 10 to 15 minutes or until light brown. Serves 6.
Preheat oven to 350°. Steam squash, carrots and onion until tender. Drain in a colander, mashing with the back of a spoon to remove the excess water. Meanwhile, melt 1/4 cup margarine in a skillet over medium heat. Stir in the flour and cook for 1 minute, then gradually add the milk and stir one more minute. Add the salt, pepper and nutmeg and remove from heat. Add sour cream and pimentos to the squash mixture and fold into the skillet mixture. Melt the remaining 1/4 cup margarine and toss with the herb stuffing mix. Put half this mixture into a 9 x 13-inch baking dish; spoon the squash mixture over the top and top with remaining half of the herb stuffing mix. Bake for 30 minutes, until bubbly. Serves 12. Freezes well when wrapped in foil.
Beat all together. Let stand overnight in China bowl. Put in jars. Store in refrigerator.
Melt margarine and peanut butter together over low heat. In a bowl, mix sugar and flour. Pour margarine and peanut butter into dry ingredients and mix well by hand. Add eggs and vanilla and mix well. Pour into an 8 x 8-inch greased baking dish. Bake 25 minutes at 350°.
Combine 1/4 of the soup with remaining ingredients, except water. Mix thoroughly. Shape into 6 patties. Place in shallow baking dish. Bake, uncovered, at 350° for 30 minutes. Spoon off fat. Combine remaining soup and water. Spoon over patties. Bake 10 minutes.
Blend together eggs, sugar and oil. Mix in pumpkin and water. Then add all dry ingredients. This may be done with electric mixer. Add vanilla and nuts. Bake 1 hour at 350°. Makes 2 large loaves.
Cream together margarine and sugar until fluffy, adding eggs, flour and lemon extract. Fold in flour coated fruits and nuts. Pour into greased and floured pans. Put in oven at 250° for 1 hour. Put pan of water in oven also. Cool in pans, then remove and wrap in hot damp towel (can soak with rum). After towel has cooled, remove, wrap and put in fridge.
Beat well first 3 ingredients and spread on platter. Spread taco sauce on top of the first mixture. Cut up fine onions, Cheddar cheese, tomatoes and layer of lettuce. Chopped black olives on top. Serve with taco, wheat or nacho crackers or chips.