HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl combine beef, onion, garlic, salt and pepper; mix well. Shape into 6 patties. In a small bowl combine cheese, mushrooms, bacon and mayonnaise; refrigerate. Grill burgers over medium hot coals for 10 to 12 minutes, turning once. During the last few minutes, spoon 1/4 cup of the cheese mixture onto each burger. Makes 6 servings.
Combine in blender. Process until smooth and thick. Serve in tall glasses. Can top with another scoop of ice cream.
Cover beets with mixture and simmer for 15 minutes. Seal in hot jars.
Break the crackers coarsely. Put into pastry lined pan. Combine the water, sugar and cream of tartar in a saucepan. Boil gently 15 minutes; add lemon juice and peel. Cool. Pour syrup over crackers. Dot with butter and sprinkle cinnamon. Cover with top crust. Trim fluted edges. Cut slits in top. Bake at 425° for 30 to 35 minutes. Serve warm.
Preheat oven 400°. Spray 13x9-inch non-stick pan. Break up biscuits into 3 or 4 pieces and put in the bottom of pan. Pour pizza sauce over biscuit pieces. Cover with pepperoni and mushroom or other topping. Sprinkle cheese on top. Bake for 20-25 minutes.
Mix by hand all dry ingredients. Add liquid and mix well. Store up to 6 weeks in tight container.
Mix spices with pumpkin pie mix. Do not add milk. Mix with hands for best results. You be the judge as to how thick you want mixture. Make it thick enough to cut with knife, but not fall apart. Top with whipped cream around edges. Cool. We eat this Pumpkin Pie all year around.
In large saucepan, combine honey and brown sugar. Cook over medium heat, stirring frequently, until mixture bubbles. Remove from heat. Add peanut butter. Stir until well combined. Add Rice Krispies, stirring until well coated. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9-inch pan.
Preheat oven to 325. Cut loaf of French bread in half lengthwise (like for making garlic bread) then cut across loaf to make 1-1/2 inch strips. Cut each strip to make 1-1/2 x 1-1/2 inch cubes. Place the cubes onto a large cookie sheet or large square cake pan. In blender or food processor, liquefy butter, olive oil, cheese, herbs, garlic and basil. Pour liquid over bread cubes and VERY gently toss the bread to evenly distribute the liquid so the bread absorbs it evenly. Place in cookie sheet in oven for 10 minutes. With spatula, toss the croutons to again distribute the liquid and evenly brown each cube. When the edges of all croutons are browned, remove from oven and place in brown paper bag.
Make a sauce mixture of the first 8 ingredients. In an iron pan, melt some butter. Saute meat of a 4 pound lobster. Add remaining ingredients to sauce. Put in a buttered casserole and bake until brown on top in a 350° oven.
Combine the first 4 ingredients and mix until well blended; spread mixture on crust. Sprinkle nuts over mixture.
Mix and cook in microwave on High for 2 minutes. Stir and add 1 tablespoon butter. May add 1 drop yellow food color. Cook and stir until thick. Will be thicker when cool.
In Dutch oven, cook beef, onion and green pepper until beef is browned and the onion is tender. Drain off fat. Add tomatoes and their tomato juice and spices. Heat to the boil, reduce heat and cover; simmer 2 hours, stirring occasionally. Add kidney beans; heat thoroughly. Makes four servings. Garnish with grated Cheddar cheese, if desired.
Roll biscuit dough into rectangle. Cut butter into pieces and place on dough. Sprinkle 1/4 cup sugar on dough. Roll up dough and place in a loaf pan. Mix 1/3 cup sugar in 1 cup milk; pour over roll. Bake at 350° until roll is brown.
Pare, core and slice apples. Boil sweet cider until it is reduced one-half. Add apples to cider while boiling. Cook slowly, stirring frequently, so as to prevent burning. When it begins to thicken, add sugar and spices. Cook until it remains in a smooth mass.
Put all ingredients, except Cheddar cheese and paprika, in a 11 x 13-inch pan. Grate Cheddar cheese over it. Sprinkle paprika over. Bake until bubbly in a 350° oven for about 35 to 40 minutes.
In mixing bowl, cream the oil and sugar; beat in eggs. Thoroughly stir together the flour, soda, cinnamon, nutmeg and salt. Stir into creamed mixture. Stir in apples and nuts. Pour into well-greased tube pan. Bake for 1 hour or until toothpick comes out clean in a 350° oven.
In 2 or 3 quart heavy sauce pan, melt butter over a low heat. Add the sugar and lecithin and stir constantly with a wooden spoon over a medium high heat, until mixture comes to a boil. Add the corn syrup and continue to cook over a medium heat, stirring constantly to prevent burning in the bottom, until temperature reaches 295°. Remove from heat. To the cooked mixture, add salt and nuts and gently mix in. Pour into a well buttered shallow pan. Smooth out with a knife to a thickness of approximately 1/4 inch. Before toffee sets and becomes firm, score into uniform rectangles about 1 inch by 2 inch size, with a knife. When cool and firm break into rectangular pieces. Toffee pieces can be left uncoated or they can be dipped in chocolate. Toffee should be stored in a air tight container or plastic bag to prevent softening.
Add ingredients together in mixer. Pour in lightly greased tube or Bundt pan. Cook 50 to 60 minutes at 325°.
Mix mints, eggs, sugar and chocolate chips in blender. Scald milk; add to mix; mix until smooth. Refrigerate 30 to 40 minutes. Whip cream. Remove from refrigerator. Fold cream into mousse. Serves 4 to 6.
Heat the oil in a heavy skillet; saute peppers and onions until onions are pale gold, about 5 minutes. Stir; cover and cook over low heat for about 10 minutes, shaking the pan from time to time. Uncover; cook 2 minutes more. Season to taste with salt and pepper and a squeeze of lemon juice. Serves 4.
Beat eggs, sugar, oil, vanilla, cinnamon, salt, baking soda and powder and cream cheese until frothy. Add grated zucchini and mix well. Add flour and beat 2 minutes. Fold in nuts; turn into a greased and floured 13 x 9-inch baking pan or a Bundt pan. Bake at 325° for 1 hour. Frost as desired or dust with powdered sugar.
In frypan, brown hamburg and sausage (take out of casing and cut up). Add onion and pepper and cook until soft; drain. Put tomatoes in a saucepan (mashed). Add sugar and Italian flakes to taste. Add hamburger and sausage mixture to this. Add tomato paste and sauce, mushrooms and spaghetti sauce. Simmer for about 1 hour.
Mix all ingredients well in blender or food processor on low speed until well blended. Store in the refrigerator. Will keep for several months. Serve with hot or cold ham or as a spread for ham sandwiches.
Pan-fry fat back. Drain oil, except for approximately 1 teaspoon. Add sliced or chopped apples. Sprinkle sugar, salt and other seasonings to taste. Cover and simmer until apples are soft by fork-touch.
Mix flour, margarine and nuts; press in bottom of oblong pan and bake 30 to 40 minutes at 325°. Cool. Melt cream cheese, sugar and Cool Whip. Pour over crust. Spread pie filling on top. Refrigerate.
Mix flour, baking powder, cinnamon, salt and nutmeg in bowl. Cut in margarine with pastry blender until resembles coarse crumbs. Mix potatoes and 1/3 cup milk. Add all at once to flour. Stir with fork just until evenly moistened. Gather in a ball; pat out on well-floured surface to 3/4-inch thick. Dip biscuit cutter in flour; cut out. Place 1 1/2-inches apart on lightly sprayed baking sheet. Brush with 1 tablespoon milk. Sprinkle with sugar. Bake at 425° for 15 to 20 minutes until golden.
Saute onions and garlic in olive oil with fresh chopped jalapenos. Stir in flour with fork. Add evaporated milk to thicken to consistency of thick soup. Add chopped tomatoes and allow mixture to thicken. Add Velveeta and lime juice. Add scallions, if desired. Serve with tortilla chips.
In bowl, combine egg, a dash of garlic salt, pepper and Italian seasoning. Pound out breasts and cut off any fat; dip in egg mixture. Roll in bread crumbs. Fry in vegetable oil until golden brown.
Combine first 3 ingredients. Add some liquid to flour and mix. Add to rest of liquid. Do same for eggs. Add vanilla. Divide equally into 2 (9-inch) pie crusts.
Brown hamburger with onion, salt and pepper to taste. Drain grease. Cook rice only partially. Mix soups together in large mixing bowl. Mix in 1/2 cup water. Pour hamburger and rice into soup mixture. Add water to make firm, but not dry. Mix in peas. Put into casserole dish and break bread on top. Bake in 350° oven for 45 minutes to 1 hour. Makes about 2 1/2 quarts.
Lightly brown pork chops. Mix soup, sour cream, water and parsley together, forming a sauce. Into a greased casserole, alternate a layer of sauce, 1 of potatoes, salt and pepper to taste, with a layer of sauce on top. Place pork chops over potato mixture. Cover casserole. Bake at 375° for 1 1/4 hours or until potatoes are done.
Fry bacon in skillet until crisp. Remove and crumble. Drain off all but 2 tablespoons of drippings and add onion and brown lightly. Stir in cornstarch, salt and dry mustard. Drain beans, reserving 1/2 cup liquid. Stir liquid into skillet and cook, stirring, until mixture starts to boil. Blend in brown sugar and vinegar. Add green beans and heat.
Clean and cut carrots into lengthwise strips. Cook carrots and reserve 1/4 cup liquid. Combine with remaining ingredients. Top with 1/4 cup bread crumbs, 1 tablespoon melted oleo and a dash of paprika. Bake at 375° for approximately 20 minutes or until heated through.
Grease pie plate. Fill 2/3 full of peeled apples. Add 1 tablespoon of sugar and cinnamon on top with nuts. In small bowl, combine margarine, 3/4 cup of sugar, flour, egg, baking powder and salt. Pour over apples. Bake at 350° for 45 minutes until golden brown.
Mix ingredients in 1 1/2-quart casserole; bake in 350° oven for 1 hour. Yields 4 to 6 servings.
Mash hot yams in large bowl with milk, salt and pepper. Spread some of the margarine (about 5 tablespoons) over bottom and sides of 6 1/2-cup ring mold. Spread sugar over the margarine covered bottom and sides, pressing lightly. Sprinkle nuts over bottom. Blend remaining margarine with yams. Spoon mashed yams into mold, spreading evenly. Bake, uncovered, at 350° for 15 minutes. Cover with foil. Bake 10 minutes longer. Unmold onto serving plate. Fill center with creamed ham or chicken if desired.
Bring the first 5 ingredients to a boil in Dutch oven over medium-high flame. Stir in vegetables and tortellini. Bring to a boil; simmer, uncovered, over low flame for 7 minutes or until tortellini is tender. Stir in parsley. Makes 6 to 8 servings.
Drain and flake salmon, mix other ingredients in and chill a few minutes in refrigerator. Shape in rolls and roll them in pecans and parsley flakes. Chill in refrigerator. Slice and eat on crackers.
Preheat oven to 375°. Combine all ingredients except egg whites. In a medium bowl, beat egg whites until stiff peaks form. Fold into tuna mixture. Coat six muffin pans with oil or paper cups. Fill with tuna mixture, mounding tops. Bake 40 to 45 minutes or until golden brown on top. Run knife around to loosen.
Mix sugar, water, cornstarch and salt. Cook until thick, about 5 minutes. Remove from heat and add strawberry gelatin. Put as many strawberries as you like in crust and pour mixture over berries in pie. Top with whipped cream.
Preheat oven to 375°. Cream butter and sugar. Add egg and dry ingredients; mix well. Chill dough. Roll and cut with cookie cutters. Take a small amount of dough at a time and keep the other refrigerated. Bake at 375° for 8 minutes. Remove to rack to cool.
Mix all ingredients together in large mixing bowl (except chocolate morsels) and form into balls. Chill for 4 hours. Melt chocolate morsels at 350° until melted. Dip balls into melted chocolate. Chill until firm.
Combine all ingredients, seasoning as desired. Saute over low heat for 1 1/2 to 2 hours in a heavy skillet, or bake in a preheated 350° oven for 45 minutes in a covered roasting pan. Yields 20 servings.
Bake cake as directed on box in 9x13 pan. When you take it out of the oven, poke holes all over with a fork. Mix the can of condensed milk and cream of coconut. Pour this mixture over the cake while it is still warm. Let the cake cool and spread the Cool Whip over it. Sprinkle with coconut.
Wash celery stalk, trim ends and cut in half. Peel and slice the cucumber and carrots. Arrange one cucumber in center followed by 8 carrot rounds around it, Fill celery stalks with filling and place under the flower. Add spinach on each side for leaf effect.
Pour this over the ingredients; do not stir. Put in refrigerator and stir the next day.
Preheat oven to 350°. Line 9 x 13-inch pan with one roll sugar cookies. Cut Snicker bars into small pieces and line into next layer. Cover with remaining sugar cookies and bake for about 45 to 50 minutes.
Fry bacon until real crisp. Take up. Saute onion in the bacon grease. Peel potatoes and cube. Boil the potatoes in water and salt and pepper to taste until about done. Put all of this together with creamed corn. Add sweet milk and let simmer about 20 minutes.
Mix the jello with the boiling water. Add the cranberry sauce and stir until dissolved. Add the pineapple and water. Chill.
Drain shrimp; rinse and soak in ice water. Drain and mash with fork. Add mayo to make spreading consistency. Add lemon juice, onion salt and Worcestershire sauce. Mix and refrigerate.
Mix all except wafers together. Layer the wafers. Pour half of the mixture on wafers, then another layer of wafers. Add the rest of the mixture. Makes 2 layers. Keep refrigerated.
Saute onions and add all together. Bake, covered, for 1 hour at 350°. Uncover and brown top.
Use favorite pie crust recipe or bought crust. Combine cranberries, sugar and cornstarch; mix well. Add pie filling. Pour into crust and bake at 425° for 35 to 45 minutes. Cover edge of crust with foil to prevent excessive browning.
Put tomato paste and water in pot. Stir in molasses, salt, pepper, cumin, chili powder, onion, garlic and hot pepper. Add meat and mix well. Cook on low heat for 10 hours. Top with grated Cheddar cheese (optional).
Melt caramels, butter and Pet milk over hot water. Prepare German chocolate cake mix according to directions. Pour 1/2 cake mixture into long baking pan. Bake for 14 minutes. Remove from oven. Pour melted caramel mixture over cake. Add pecans and chocolate chips. Bake 20 minutes. Top with German chocolate icing, if desired.
In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add butter, egg and sugar; mix well. Stir in flour until thoroughly combined (batter will be soft). Cover and refrigerate overnight. Spoon batter into greased or paper-lined muffin cups. Bake at 375° for 25 to 30 minutes or until golden brown. The baked rolls can be kept in freezer bags in freezer. Thaw and reheat as needed.
Brown in oil the pot roast. Pour off excess oil. Add next 6 ingredients. Simmer 3 to 4 hours. Strain liquid and measure; if needed, add water to make 4 cups. Return to stove and add gingersnap crumbs to liquid. Stir until thickened and cookie crumbs dissolve. Pour over sliced meat.
With sharp knife, cut chicken lengthwise into 1/2-inch wide slices; set aside. In large bowl, combine oil, chili powder, cumin, oregano, garlic powder, salt, pepper and Tabasco. Mix well. Toss chicken in oil mixture until evenly coated. Cover. Marinate at room temperature several hours or refrigerate overnight. Over high heat, prepare skillet. Toss red and green pepper strips and onion with chicken mix. Place in skillet. Stir. Cook until chicken is browned. Remove pan from heat. If desired, serve with warm flour tortillas, shredded lettuce, chopped green onions, cheese, salsa or sour cream.
Combine half the sifted confectioners sugar, butter and corn syrup in large saucepan. Cook mixture, stirring constantly until it comes to a full, rolling boil. Stir in remaining confectioners sugar, vanilla, orange flavoring and food coloring. Remove from heat and stir until mixture is cool enough to handle. Pour onto waxed paper and knead until mixture is smooth. Press into molds and let set until they'll hold the shape (3 to 5 minutes). Pop out of molds onto waxed paper until firm enough to store. Store in airtight containers. Makes about 50 candies.
Combine water, nectar, lemonade concentrate, sugar and tea powder; stir until sugar and tea dissolve. Pour over ice in a punch bowl. Slowly pour in ginger ale; stir gently to mix.
Mix all together. Pour in a greased 2 x 13 x 9-inch pan. Bake at 350° for 1 hour. Serves 8 to 10.
Beat well the margarine, cream cheese and vanilla. Add sifted powdered sugar; mix well. Add about half the pecans. Frost and fill cake. Sprinkle remaining pecans on top of cake.
Crumble sausage into 2-quart casserole. Cover with waxed paper and microwave on High 6 to 7 minutes, breaking up and stirring after 4 minutes, until no longer pink; drain. Stir in spaghetti sauce. Cover tightly and microwave 3 to 5 minutes, stirring after 2 minutes, until hot. Mix cottage cheese, Parmesan cheese, parsley, basil and egg. Spread 1 1/3 cups of the sauce mixture evenly in rectangular dish, 12 x 7 1/2 x 2 or 13 x 9 x 2 inches. Overlap 4 uncooked lasagne noodles on sauce. Spread 1 cup of the cheese mixture evenly over noodles; sprinkle with 1 cup of the Mozzarella cheese. Repeat layers with sauce mixture, noodles and cheese mixture. Top with remaining sauce mixture. Cover tightly and microwave on High 10 minutes; rotate dish 1/2 turn. Microwave on Medium (50%) 22 to 28 minutes or until noodles are tender. Sprinkle with remaining Mozzarella cheese. Let stand, uncovered, 15 minutes.
Mix first 3 ingredients and let stand 15 minutes. Add remaining ingredients. Knead dough until smooth. Divide into 12 balls. Knead and roll flat with rolling pin (or press flat with hands). Shake off excess flour. Bake on greased cookie sheet for 10 to 12 minutes at 350°.
Mix cake mix and 1/2 can of pineapple. Bake and let cool completely. Mix rest of pineapple, Cool Whip, cream cheese and vanilla pudding for icing. Spread on cake evenly. Keep refrigerated.
Mix cake mix, oil, eggs and juice from oranges. Beat 3 minutes. Fold in oranges. Bake at 325° for 35 minutes in a 9 x 13-inch pan.
Mix all ingredients together. Bake in 350° oven for 3 hours. Serve over rice or noodles.
Gently beat eggs; add all the items to this. Bake 30 minutes at 350°.
Saute onion in butter until golden brown. Mix together sauteed onion, meat, bacon, cheese, celery salt, pepper and egg. Shape into 6 patties. Pan-fry in the same pan used to fry onion.
Spread 1 teaspoon margarine on each toast and cut each slice into quarters or small squares. In a 9 x 13-inch glass dish, layer ingredients in the following order until used up: bread, sausage, cheese on top. Mix in a separate bowl the eggs and milk. Pour this egg mixture over the other ingredients in casserole dish. Cover and refrigerate overnight. In the morning, bake at 350° for 40 minutes. Serves 8.
Drain and quarter artichoke hearts. Mix all ingredients together. Sprinkle extra Parmesan cheese on top. Bake at 350° for 20 minutes. Serve warm with crackers or tortilla chips.
Stir together syrup, sugars, water and salt in a saucepan and slowly bring to a boil, stirring occasionally. Let boil 5 minutes. Add maple flavoring to taste. Makes a little over a pint.
Sift flour with salt, ginger, cinnamon and baking soda. Cream shortening and sugar. Add egg, molasses and liquid. Add remaining ingredients. Beat well. Add more flour, if needed. Drop by spoonfuls. Bake at 350° for 10 minutes.
Combine sugar and flour and mix well. Add butter, eggs, milk, and vanilla. Stir until well-blended. Pour into pie shell. Sprinkle pecans over top. Bake at 325° for 50 minutes.
Cook broccoli a little bit first, not all the way done. Put all ingredients in a baking dish and sprinkle with cheese; bake at 350° for 30 or 35 minutes.
Mix all ingredients well. Bake at 325° or 350° for 90 minutes.
Cook rice mix according to package directions; cool slightly. Stir in remaining ingredients. Cover and chill at least 3 hours.
Cream shortening, sugar and 2 tablespoons milk or water until light and fluffy. Beat unbeaten egg whites one at a time into mixture. Sift flour and measure. Sift again with salt and baking powder. Add sifted dry ingredients alternately with remaining liquid to cream mixture. Add vanilla. Melt chocolate and combine with soda. Divide batter into 2 equal parts. Add chocolate mixture to one part. Drop batter by spoonfuls into a greased and floured cake pan, alternating the white and chocolate batter until all is used. Bake in moderate oven (350°) for 50 minutes.
Let ham hocks boil with cut up bell pepper and onion in enough water to cover meat. Wash and cut up greens. Put in pot of boiling meat. Add salt, sugar and oil. Let cook for 1 1/2 hours. Stir frequently until tender. Serve hot.
Whisk flour, salt, baking powder and cayenne. Rub in cheese. Cut in butter. Knead in vinegar and water. Roll out between 2 pieces of wax paper.
This cake can be done in 2 or 3 layers depending on size of pans.
Saute onion in butter; set aside. Cook noodles approximately 5 minutes; drain. In large bowl, mix all ingredients. Pour into casserole dish and bake until bubbly and slightly brown, approximately 20 to 35 minutes at 350°. Can top with Cheddar cheese if desired. Serves 4.
Put 2 cups of tomato juice and all other ingredients except diced tomato, chives and lemon wedges in the blender. Blend until well mixed. Slowly add the remaining 2 cups of tomato juice to the blender. Pour the mixture into a large bowl and add the chopped tomato. Garnish with the chopped chives and serve with the lemon wedges. Makes 8 servings.
Put sugar, butter and milk in a pan and boil 3 minutes (no longer). Add cocoa, oatmeal, vanilla and nuts. Beat quickly while hot and drop on baking sheets. Wait 5 minutes before serving.
Cook and drain macaroni. Set aside. Mix all ingredients well with macaroni. Chill before serving, about 1 hour.
Mix pie filling with 1/2 cup sugar, 1/4 cup water and egg yolks. Stir in remaining water. Cook and stir over medium heat until mixture comes to a boil. Cool 5 minutes, stirring twice. Pour into shell. Beat egg whites until foamy. Gradually add 1/4 cup sugar. Beat until stiff. Fold in coconut. Spread over pie filling. Bake at 350° for 12 to 15 minutes. Cool 4 hours.
Combine mayonnaise, celery, onion, mustard and salt. Stir into chilled rice. Cover and chill. Stir in remaining ingredients before serving. Serves 6.
Wash rice. Melt margarine in casserole dish. Add rice and soups. Cover dish and bake at 350°. After 20 minutes, stir and bake another 20 minutes.
Combine meats, bread crumbs, eggs, salt and milk into patties using 1/2 cup per patty. Combine remaining ingredients. Pour over patties. Bake at 325° for 1 hour. Yield: 18 servings.
Blend butter and sugar. Add eggs, one at a time. Add flour; mix well. Add whipping cream and vanilla flavoring. Do not preheat oven. Bake at 325° for 1 hour and 25 minutes.
Wash zucchini thoroughly and dice. Do not peel. Heat bacon drippings or oil in large skillet. Simmer zucchini, corn and onion in covered skillet over low heat 15 to 20 minutes until tender and lightly browned. Serve hot with tortillas. Makes 3 to 4 servings.
In food processor blend oil, basil, walnuts and garlic. Blend until basil is completely chopped. Salt to taste. Pour over hot pasta and toss. Garnish with Parmesan cheese.
Mix sugars, eggs, shortening and molasses. Add dry ingredients and mix well. Refrigerate dough for several hours. Shape into 1-inch round balls and roll in white sugar. Place on lightly greased baking sheet. Bake at 375° for 10 to 12 minutes.
Mix all ingredients together, except beef. Slice the sirloin or top round in 1/8-inch slices. Cut across the grain. Mix together with the first mixture. Cover and set in refrigerator for 30 minutes. Cook in skillet for 3 minutes on medium heat. Serve with rice or noodles.