HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in a large pot. Add onion and garlic and continue to brown beef. Break into small pieces. Drain fat and return pot to medium heat. Add tomato sauce, applesauce, vinegar, brown sugar, thyme, salt and pepper. Mix well and bring to a boil while stirring constantly. Add cabbage, then reduce heat and cover pot. Simmer while covered about 25 minutes, stirring occasionally. Cook until cabbage is tender. Cook with lid off for a few minutes to thicken the sauce if you would like.
Mix strawberries and water; let stand for 15 minutes. Strain off water. Mix 2 cups of the mixture with 4 cups sugar. Boil 15 minutes and let stand 3 days. Stir once each day. Put in jars and seal.
Combine first 6 ingredients in a bowl. Stir in mayonnaise. Chill for 1 hour. Serve on lettuce leaves.
Add flour, vinegar, water and sugar to onion and bacon grease. Stir and cook until mixture thickens. Pour over potatoes. Mix gently and top with sliced eggs.
Cook carrots (do not overcook). Drain and cool. Cut onions and green pepper in round slices, then mix with carrots. Mix all other ingredients together, then pour over vegetables. Cover and marinate for 12 hours or longer. Drain to serve. This will keep for two weeks in refrigerator. Yield: 8 to 10 servings.
Melt the caramels and water in double boiler. Add the pecans and stir until mixed well. Drop by small clusters on waxed paper. Freeze until hard. Melt the Hershey bars and paraffin. Dip the clusters in the chocolate and place on waxed paper until set. (Hint: Toothpick makes a good dipper.) Yield: 24.
Place all ingredients in small bowl. Mix until smooth. Use for onion rings, zucchini, cauliflower or other vegetables. Coat with batter. Fry in deer fat 2 minutes or until golden brown. Drain and serve hot.
Rinse hominy and drain well. Combine with remaining ingredients and chill well. Add the cheese right before it is served.
Combine first 6 ingredients. Place batter in bottom of a 9 x 13-inch pan. Top with 2 cups fruit. Pour fruit juice on top. Sprinkle evenly 3/4 cup sugar on top. Pour hot water over all. Bake 1 hour at 400°.
Place a piece of chicken liver and a slice of water chestnut on each half strip of bacon. Roll up and secure with a toothpick. Place on cookie sheet and bake at 450° for 25 minutes or until bacon is crisp. Drain on paper towel; serve hot.
Cut bacon into thin strips. Mix Tabasco, mustard and mayonnaise together; blend with cheese, bacon and onion. Roll into small rolls. Place on wax paper and chill.
Mix in order given. Spray Bundt pan with Pam or oil good and coat pan with sugar generously. Bake at 350° for 1 hour. Cool for 20 minutes in pan, then onto cake plate.
Dip chicken in water and coat with seasonings mixed in flour. Put in a 13 x 9 x 2-inch baking pan. Dot with butter. Bake at 350° for 30 minutes. Mix water and powdered milk. Pour over chicken and bake for 65 minutes or until tender. Sprinkle on cheese and bake just until melted.
Cook squash in salt water until tender, but not soft. Remove water and cool. Split squash lengthwise. Scoop out squash pulp and reserve. Place margarine, onion and contents of seasoning packet in large skillet. Cook until onions are clear but not brown. Add stuffing crumbs. Mash squash pulp. Add to stuffing mixture. Add sage, salt and pepper. Mix until crumbs are soft. Add more chicken broth if needed.
Boil squash until tender. Mix first 5 ingredients. Melt butter and mix with stuffing. Put 1/2 in bottom of casserole dish. Pour squash into dish and top with remaining stuffing. Bake at 325° for 25 to 30 minutes.
Mix dry ingredients with vinegar. Blend or shake this mixture with oil. Makes 3 cups.
Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal. Mix butter, oil and eggs together and blend into dry ingredients. Do not stir batter again. Store batter covered in a nonmetallic bowl in refrigerator for up to 6 weeks. As needed, fill lightly greased muffin pans 2/3 full. Bake at 400° for 15 to 20 minutes. Yield: 4 dozen.
Combine the flour and sugar, set aside. In a small pan place butter, water and cocoa, bring to a boil. Stir in the flour and sugar and mix well. Add the eggs, baking soda, buttermilk and vanilla, mix well then pour into an 11 x 17 x 2-inch jelly roll pan. Bake at 400°f. 200°c. gas mark 6 for 20 minutes.
In large saucepan, blanche cabbage in boiling, salted water 3 minutes. Drain and refresh cabbage under cold, running water; drain well. In saucepan, saute onion in butter until it's soft; add cabbage and toss mixture well. Add cream cheese; cook over low heat, stirring until cheese is melted. Add dill, salt and pepper. Simmer 3 minutes.
Combine the first seven ingredients in blender and mix until smooth. Place flaked crabmeat (canned, fresh or frozen) in buttered casserole dish. Add the mixture to casserole and stir in thoroughly. Top with bread crumbs and bake at 400° for 20 minutes or until golden brown.
Saute ground beef, onion and pepper until meat is brown. Boil cabbage until tender. Save 2 cups of liquid from cabbage and drain off excess. Combine reserved liquid, oregano, salt, pepper and tomato paste. Simmer over low heat for 4 minutes. Add meat mixture to tomato liquid. In a 9 x 13-inch pan, layer cabbage, then tomato mixture. Repeat layer. Top with slices of cheese. Bake at 400° until cheese is browned, about 30 to 45 minutes. Serves 8.
First, shred cabbage and place in a large pan; chop onion and add cabbage. Pour in beer and water and cook until cabbage is tender.
Cream oleo and sugar together and then add vanilla and 2 eggs. Beat well and add flour, then nuts. Spread in an oblong pan that has been greased and sprinkled with flour. Spread 1 package of chocolate chips on top and bake in a 325° oven for about 30 or 40 minutes.
Stir together sugar, cocoa, salt, milk and vanilla until blended. Top with butter. Microwave at High (10) for 2 minutes. Stir until smooth. Stir in the nuts (optional), and pour into waxed paper-lined 8-inch square dish. Chill.
Cook shells. Rinse and drain. Mix in a large mixing bowl. Combine all ingredients except spices and mix thoroughly and then add spices to taste. Feel free to add your favorite veggies and serve with corn bread or garlic bread.
In a bowl, combine sugar, oil and egg. In another bowl, combine flour, salt and soda, mixing well. Add the flour mixture to the sugar mixture alternately with the buttermilk. Mix well after each addition. Fold in the apples and nuts. Pour into muffin pans that have been sprayed with Pam.
Bring entire mixture to a slow boil. Cook slowly to avoid sticking. Just before serving, add 1/4 cup sherry.
Put all ingredients in blender. Blend well. Pour into well-greased 10-inch pie pan. Bake at 350° for 40 minutes.
Beat eggs until frothy; add sugar and oleo. Break or slice toast in strips and blend in egg mixture. Pour peaches and juice in bottom of shallow pan. Pour egg mixture over peaches and sprinkle with cinnamon and sugar. Bake at 350° for 25 minutes or until top is brown and crisp. Serve with whipped topping and/or ice cream.
Cook ground beef until brown, then drain off excess oil. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes or until onions are soft.
Cook, drain and mash potatoes. Add remaining ingredients. Put in casserole. Bake at 425° for 30 minutes or until lightly browned on top. May be made a day ahead, refrigerated, then baked when needed. Freezes well also.
In a small bowl beat egg until light and fluffy (on high speed). Add sugar and vanilla. Stir until smooth. Add flour, soda and salt. Blend in walnuts.
Slice Hawaiian bread in 5 layers horizontally. Layer each section with deli meat and spread each layer with mustard, mayonnaise mixture. Slice to serve from top to bottom.
Mix the first 6 ingredients together and set aside. Mix together the macaroni, green pepper, cheese, mustard and mayonnaise. Spread this mixture in a greased 2-quart baking dish. Spread dry mixture on top with the bread crumbs or cracker crumbs and the melted butter or margarine. Bake at 325° for 20 minutes. Ovens may vary; may take longer in some.
In a small bowl, combine dry mustard, minced onion and water. Set aside for a few minutes to develop the flavor and rehydrate the mustard and onion. Meanwhile, mix together the rest of the ingredients. Stir in onion and mustard mixture. Chill until ready to serve. Serve with vegetable relishes and/or crackers. Makes 1 cup.
Mix all ingredients together. Bake in a 13 x 9-inch casserole, uncovered, at 350° for 45 minutes. Great dish for large gathering.
Preheat oven to 350°. Grease a round cake pan. In a large bowl, sift together the dry ingredients. Stir in raisins. In another bowl, combine eggs, buttermilk and shortening. Add to the dry ingredients and stir until moistened. Bake 1 hour or until top is lightly browned. Let cool on rack before slicing. Serve with butter.
Mix all ingredients and refrigerate overnight in a 9 x 13-inch dish. Next morning, cover with 1/2 pound shredded cheese and bake in a 350° oven for 1 hour.
Grease a 7 x 10-inch pan. Put the raw rhubarb in the pan and sprinkle with the sugar and gelatin, the the cake mix. Gently pour the water over the whole thing, and dribble butter over top. Bake 1 hour at 350°.
Boil chicken; remove from bone. Mix broth, milk, soup and onion. Put layer of dressing, chicken and liquid. Add another layer of dressing. Cook at 350° for 1 hour.
Cook carrots in boiling salted water to cover 8 to 10 minutes. Drain. Set aside. Melt 2 tablespoons butter. Add celery and onion. Cook until tender. Add flour, salt, mustard and pepper, stirring until blended. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat until thickened and bubbly. Stir in cheese and carrots. Spoon into a lightly greased 1 1/2-quart casserole. Combine breadcrumbs, melted butter and parsley. Sprinkle over carrot mixture. Bake at 350° for 25 minutes. Makes 6 to 8 servings.
Cool pasta, according to directions. Meanwhile, in large skillet, saute garlic in oil until tender. Stir in crab, shrimp, lemon juice and pepper. Cook and stir 1 minute. Add Alfredo sauce and peas. Cook and stir until heated through. Drain pasta. Top with seafood mixture and sprinkle with parmesan cheese.
Heat oven to 350° and grease and flour a tube or Bundt pan. Beat all ingredients, except coconut and powdered sugar, in a large bowl on low speed for 30 seconds, scraping sides frequently. Beat on medium speed 4 minutes. Pour into pan and bake for 55 to 60 minutes. Cool in pan 5 minutes then remove and sprinkle with powdered sugar.
Put in mixer bowl the soft oleo, powdered sugar and 1 cup sugar. Add the salad oil, then the eggs. Continue beating while adding eggs. Add the plain flour, baking soda, salt, vanilla and lemon extract (optional). Let stand in refrigerator until firm or overnight. Drop from teaspoon; flatten with a sugary fork. Sprinkle on colored sugar and/or sprinkles. Bake at 350° for 8 to 10 minutes. Makes about 80.
Mix all ingredients well. Serve with bread or crackers. Make 2 hours before serving.
Combine all ingredients in a large Dutch oven. Cover and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot.
Bake pie crust. Combine sugar, flour and cinnamon in a medium saucepan. Mix well. Stir in butter, lemon juice and 2 cups of blueberries. Heat to boiling, stirring frequently to mash a few berries. Boil 1 or 2 minutes until margarine melts and sugar dissolves. Cool completely. Fold in remaining 2 cups berries. Pour into crust.
Mix sugar, water and Karo; cook with candy thermometer to 255° or hard-ball stage. Pour mixture over beaten egg whites, beating continually, until candy loses its gloss, adding the vanilla and nuts. (Add vanilla and nuts before the candy loses gloss.) Drop by teaspoon onto waxed paper. Makes over 100 pieces.
Blend cream cheese and 2 tablespoons melted butter until smooth. Add other ingredients. Mix well. Separate crescent rolls into 8 triangles and spread. Spoon 1/2 cup mixture into center of triangle. Pull 3 corners of dough to top center. Twist and seal. Brush with melted butter. Sprinkle with crushed croutons. Bake at 350° for 20 to 25 minutes or until golden brown.
Heat oven to 350°. Grease and flour 13 x 9-inch baking pan. In large bowl, beat butter and sugar. Add eggs and vanilla, beating well. Stir together flour, cocoa and salt. Add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost.
Mix vanilla pudding, then add 1/2 of Cool Whip. Layer cake as follows: graham crackers, pudding/Cool Whip mixture. Repeat layers until pan is full, ending with graham crackers.
Mix together all ingredients and shape into a loaf. Bake 1 1/2 hours at 350°. Yields 10 servings.
Saute onions and celery in butter. Add broccoli and cook for a few minutes until broccoli is tender. Add garlic cheese and let it melt. Add cream of mushroom and celery soups. Salt and pepper to taste. Cook on low until hot. Serve with chips.
Mix well. Cover with waxed paper for 3 hours or overnight. Roll on lightly floured board about 1/4-inch thick. (If too thin, the strips will break.) Cut strips 1/2-inch wide and 7-inches long. Wrap on foil covered clothespins. Grease cookie sheets and bake at 350° for about 25 minutes. Remove clothespins while cookies are hot. Fill with filling of your choice. Gob Filling works best. You can also tint icing for special occasions. I also roll them in powdered sugar.
Heat oven to 375°. Blanch squash slices in large pot of salted water for 5 minutes. Drain and place in a buttered 2-quart casserole. Combine bread crumbs and butter and reserve 1/3 cup. Combine the remaining crumb mixture with scallions, eggs, salt, pepper, sugar and cheese. Stir this into squash slices. Sprinkle with remaining crumbs. Bake 1 to 1 1/4 hours or until golden brown and a knife inserted into center comes out clean.
Let cheese reach room temperature. Mix together all ingredients except paprika. Form into two long rolls. Sprinkle with paprika. Wrap in plastic wrap. Chill before serving. Slice and serve with crackers.
Mix well the first 4 ingredients. Pour into an unbaked pie shell. Pour 1 cup pecan halves on top and push down with fingers. Bake at 375° for 10 minutes. Reduce heat to 325° and bake until done.
Heat oven to 425°. Prepare pastry or use large pie crust. Melt margarine in large saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, stir in broth and cream. Heat to boiling, stirring constantly, for 1 minute. Stir in chicken and vegetables. Pour into pastry lined pie pan. Fill and arrange crisscross lattice top. Bake 35 to 40 minutes until golden brown.
Remove the pits from dates and cut into chunks; cut candied cherries in quarters. Slice pineapple into thin slivers. Blanch almonds; coarsely chop them and toast until golden. Chop Brazil nuts. Sift flour, baking soda, salt and cinnamon together. Work butter until soft and creamy, gradually add the sugar and continue working mixture until quite smooth. Beat in eggs, then stir in sifted flour mixture and add all fruits and nuts. Drop from a teaspoon onto ungreased cookie sheets and bake 10 minutes in a preheated 400° oven. Don't overbake as cookies are nicer when softer in texture. Remove from oven, cool slightly and remove from cookie sheets. Yields 150 to 170 cookies.
Butter baking pan (8 x 8 x 2-inches). Heat milk, chocolate chips and unsweetened chocolate in 2-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares.
Combine first 3 ingredients and cream with electric mixer. Sift dry ingredients and add to creamed mixture; beat for 2 minutes. Add apples, nuts and raisins. Pour into 1 large greased and floured Bundt cake pan. Bake at 350° for 1 hour and 15 minutes. Test, when knife inserted comes out clean, cake is done. Do not overbake.
Cream together shortening, butter, eggs, sugar and vanilla until smooth. Sift together dry ingredients. Gradually add to blended mixture, mixing after each addition until smooth. Add chocolate chips and stir into batter. Drop by teaspoonfuls onto baking sheet. Bake at 375° for 8 minutes or until lightly browned.
In medium glass or stainless steel bowl, combine teriyaki sauce, 1 1/2 teaspoons garlic, the vinegar, Worcestershire sauce and hot sauce. Add steak; turn several times to coat. Cover with plastic wrap. Refrigerate overnight or at least 30 minutes.
In a large sauce pan, mix all ingredients. Cook on medium heat, stirring constantly to a soft ball or slightly higher; should be bubbling and turn slightly darker and clearer when done. Pour out on large cookie sheet; sprinkle nuts on top if desired. Let cool.	Cut and wrap in wax paper.
Remove meat from bones and cut into bite-size pieces. Add chopped celery and onion. Mix with mayonnaise and salt to taste. Chill at least one hour. Suitable for salad or sandwich spread.
Fill pan with tender poke greens; add 2 cups of water and bring to a boil. Drain and add another cup of water. Cook on low heat about 10 minutes; drain well. Add butter and cream cheese; stir. Add eggs and stir. Cook in same pan until eggs are cooked. Season to taste with salt.
Mix all ingredients together, except cheese. Cover with cheese. Bake at 350° for 15 minutes uncovered. Cover and bake another 1/2 hour in foil in a 9 x 13-inch baking dish.
Use 12-inch skillet. Cook meat in butter until it loses its red color. Sprinkle half of spaghetti sauce mix over meat and mix. Spoon cottage cheese over meat. Top with noodles in a layer and sprinkle with rest of spaghetti sauce mix, basil, parsley flakes and salt. Pour chopped tomatoes, tomato sauce and 1 cup of water over the top. Make sure all is covered and moistened. Bring to a boil, cover and simmer 35 minutes or until tender. Sprinkle Mozzarella cheese all over top and let stand 5 minutes or until melted.
Dissolve yeast in warm water with 1 1/2 teaspoons sugar. Melt margarine and bring to a boil. Remove form heat and stir in sour cream and remainder of sugar. Cool to lukewarm. Add yeast mixture and beaten egg. Mix well. Combine flour and salt. Add to yeast mixture. Mix. Refrigerate overnight or longer. Form into rolls and let rise until double in bulk. Bake until brown at 375° (about 15 minutes).
Brown beef and onion. Add rest of ingredients except kidney beans. Simmer for 1 hour or more. Add beans 1/2 hour before serving so they will not overcook. Serve as is or over rice. This is an excellent and delicious way to get your "baby bears" to eat vegetables.
Put apples in pie crust. Mix all other ingredients together and spread mixture on top of apples. Bake at 350° until crust is done.
Blend sugar, margarine and eggs in bowl with spoon. Stir in graham crumbs, apple and walnuts until blended. Spread batter into greased 8 x 8 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until firm to the touch. Cool completely in pan on wire rack. Cut into squares and sprinkle with powdered sugar before serving. Prep time: 20 minutes. Total time: 2 hours.
In a saucepan heat butter, chicken soup, mushroom soup and mushrooms together until butter is melted. Stir often. Pour into casserole dish. Sprinkle the dry Minute rice on top. Place cleaned chicken pieces on top of rice. Sprinkle the dry Lipton onion soup mix over the top of the chicken. Cover well with foil. Bake at 325° for 2 1/2 hours. Quick to make. Delicious!
In a medium bowl, combine bread crumbs and milk. With a fork, beat in the eggs, Tabasco and salt. Add remaining ingredients; mix well. Pour into greased 2-quart baking dish. Bake in a 350° preheated oven for 45 minutes. Good hot or cold.
Combine first 4 ingredients in a heavy 3-quart saucepan; cook over medium heat, stirring constantly, about 10 minutes or until a candy thermometer reaches 234°. Remove from heat and add chocolate morsels. Beat at medium speed with an electric mixer until chocolate melts; stir in peanuts. Drop by rounded teaspoonfuls onto lightly greased wax paper; cool and store in an airtight container. Yield: 3 1/2 dozen.
Cut round steak into 2-inch cubes. Put steak and water in roast pan. Cook in oven on 450° until steak is almost done. Add sliced bell pepper and sliced onion to meat. Cook until peppers and onions are soft. Serve hot.
Soften cream cheese. Mix dressing with cream cheese; stir well until smooth. Chop green onions, green peppers, black olives and celery. Spread cream cheese mixture evenly over 6 to 8 tortillas, then sprinkle vegetables over each tortilla. Roll each tortilla up and chill. Slice into 1/2-inch to 1-inch slices and serve.
Mix all ingredients together and chill. This makes a big salad. Everything is optional and other fruit can be added, but you must use the strawberries and condensed milk. This also freezes like a dream.
Brown meat, onion and green pepper. Drain off fat. Add all other ingredients. Cover and simmer about 2 hours, stirring occasionally. Yields 6 servings.
Cream together shortening and sugars. Add the eggs; mix well. Stir in flour, soda and salt; mix thoroughly, then add bananas and vanilla extract and nuts if desired. Bake in a greased loaf pan at 350° for one hour. Store in aluminum foil after cooling.
Add enough flour to make a soft dough. Roll out on floured pastry sheet and cut. Bake at 350° for 10 to 12 minutes for soft cookies.
Mix all together; place in baking dish. Pour 1/2 cup tomatoes on top. Cook at 350° for 30 minutes.
Cook macaroni as to directions. Brown onion in oil. Add meat. Cook until lightly browned. Drain fat. Add remaining ingredients except macaroni, parsley and cheese. Simmer, covered, for 20 minutes or until celery and peppers are tender. Stir in macaroni and cook 10 minutes longer. Garnish with parsley and cheese.
Soften cream cheese and with electric mixer, beat in Hidden Valley dressing packet. Spread on shells (like you would butter bread); sprinkle olives, peppers and scallions on each shell. Roll up tight; put in plastic wrap and refrigerate.
Preheat oven to 375°. In medium mixing bowl, combine sweetened condensed milk, sour cream, 1/4 cup lemon juice and vanilla; mix well. Chill.
Cook peppers 5 minutes in boiling water to cover. Drain and set aside. In frying pan, brown ground chuck with celery and onion, stirring occasionally. Add rice, stewed tomatoes, salt and pepper. Mix well and spoon mixture into peppers. Place peppers in shallow pan. Combine tomato sauce and sugar. Mix well. Spoon half of sauce over peppers. Bake, uncovered, 30 to 40 minutes or until peppers are tender. Spoon remaining sauce during last 5 minutes of baking.
Cream shortening & sugar. Add egg - beat. Add bananas & nuts. Then add oats and chocolate chips. Sift flour with soda, salt, nutmeg, and cinnamon, and gradually add to shortening mixture. Drop by teaspoonfuls onto ungreased cookie sheet, set 1 inch apart. Bake in 400° oven for 10-12 minutes.
Mix flour and salt. Make a round hole in middle of flour. Put in whole eggs and egg yolks. Mix well with fork. Then start adding flour until you can roll them out.
Prepare rice according to instructions of package. Add butter, stir until melted. Add corn and soup. Grate 1 cup or more of sharp cheese. Combine with mixture. Bake 30 minutes at 350°. Remove from oven and sprinkle some cheese on top and paprika (for color).
Remove all green outer covering and all pink from rind before cutting into shapes. There should be 2 quarts. Cover rind shapes with cold water in a large kettle (porcelainized iron or enamel ware). Bring water to a boil and cook 10 to 20 minutes or until tender crisp and rind can be pierced with a fork. Stir in alum; remove from heat. Cover and refrigerate overnight. Next morning, drain; add sugar and vinegar. Tie spices in cheesecloth and add. Bring to a boil, stirring constantly until sugar dissolves. Remove from heat; cool. Cover and refrigerate again overnight.