HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook onion. Add ground beef and cook until no longer pink. Add chili seasoning and stir. Add tomatoes or tomato sauce and water. Bring to a boil, add hot chili beans and simmer about 30 minutes.
Cook macaroni as directed. Drain shrimp or cook and clean fresh shrimp. Combine with other ingredients.
Cook sausage; drain and crumble. Add remaining ingredients, mixing well. Serve with Doritos or tostadas.
Mix all ingredients together (except chicken) in a 1 1/2-quart casserole dish. Then push chicken pieces into mixture. Bake, covered, at 350° for 1 1/2 hours.
Brown beef; drain, then add ingredients. Cook for 30 minutes with covered lid on low heat. Serves 6 to 8 people.
Mix ingredients as they are listed. Bake at 325° for 1 hour and 20 minutes. Cool for 10 minutes before turning out of pan.
Fry bacon and crumble; set aside to drain. Fry onion in bacon grease until transparent. Brown the hamburger. Add remaining ingredients; simmer 1 to 2 hours.
Brown sausage and drain fat. Add zucchini, green peppers, celery slices, chopped onion, tomato juice and all seasonings. Cook slowly for several hours.
Combine salmon, egg and flour. Form into patties and fry in hot oil until brown on both sides.
Whip cream; fold in brandy. Break cake into small pieces. Fold into cream. Spoon into clean 9 x 13-inch dish. Freeze until firm, 4 hours to overnight. Spoon into bowls and serve.
Fry tortillas in hot oil in skillet 2 to 3 seconds on each side. Drain on paper towel. Spoon about 2 tablespoons hot oil into skillet. Add onion and garlic; cook until tender. Stir in soup, chicken, water, cumin and green chilies. Heat well. Spoon about 1/3 cup into each tortilla. Roll up and place in 9 x 13-inch pan. Pour taco sauce over enchiladas. Sprinkle with cheese and cover with foil. Bake at 350° for 25 minutes. Uncover and bake 5 minutes.
Bake for 10 minutes at 450°, then 45 minutes at 325°. Makes 3 pies.
Combine softened cream cheese, salsa and tuna. Mix until smooth as possible (may also add chopped green onion, jalapeno, black olives, etc.). Spread mixture on tortilla (leave 1/2-pinch on edge). Roll tightly and refrigerate until firm. When ready to serve, slice in 1/2-inch slices.
Mix first 3 ingredients and press into a 13 x 9-inch baking dish and bake at 350° for 10 minutes or just until turning a little golden. Remove from oven and cool completely.
Cook broccoli until tender; chop coarsely. In unbaked pie shell spread 1/2 ham, broccoli, cheese and onion. Repeat layers. Gradually stir the milk into the beaten egg; add seasonings. Pour carefully on top of filled pie. Sprinkle 2 tablespoons cheese on top. Bake at 450° for 10 minutes. Lower temperature to 325°. Bake 25 to 30 minutes longer. Let stand 15 minutes before serving. Serves six.
Mix all together. Place in hot pan of olive oil; cover and brown on one side. Sprinkle with more cheese and place under broiler until brown. Serves 2.
Cook to 300°. Remove and mix in 1 tablespoon of soda and pour into a well-oiled 8 x 8-inch pan. This will foam up a lot when you add the soda and you must be fast in putting it into pan. The pan should be set on a cake rack so it will cool faster, and it will be not so likely to fall either. When cool, break and dip into melted chocolate and you have Sea Foam Candy. Better than you'd buy at the store.
Option: Instead of using cinnamon, ginger, nutmeg, allspice and ground cloves, use 2 teaspoons pumpkin pie spice mix.
Mix sugar and cocoa, then add milk. Cook on medium heat until soft ball stage. (This is when small amount dropped in cold water can be formed into small ball.) Stir in margarine until well blended and cook a few minutes longer. The fudge should be stirred constantly while cooking. Remove from heat and add vanilla and salt. Beat mixture until it becomes glossy. Add pecans. Mix well.
Season and brown chicken in a little shortening. Place in a casserole. Cook onion and celery in skillet until tender. Add rice, soup and water; heat. Pour over chicken and bake at 350° about 55 minutes. Add more water, if necessary.
Wash all vegetables. Cut lettuce to bite size pieces. Chop next 4 ingredients to bite size and layer them one by one. Spread frozen peas over salad. Sprinkle with cheese and bacon. Spread Mozzarella cheese over salad. Stir sugar and mayonnaise together until completely mixed. Spread over entire salad. Boil eggs until hard-boiled and place in refrigerate until next day.
Preheat oven to 350°. Spray Bundt pan with Pam. Mix the ingredients in a large bowl in the order given and mix until well blended, 2 to 3 minutes. Pour into prepared pan and bake 50 to 60 minutes until it tests done. Do not overbake.
With hand mixer, beat oleo, shortening and sugar together. Add flour; beat well. Add milk and vanilla. Beat well until fluffy. Add food coloring of your choice.
Drain salmon or tuna. Mix all ingredients except bread crumbs. Put mixture into loaf pan and sprinkle with bread crumbs. Bake 45 minutes at 375°.
Melt butter in a 9 x 13-inch pan. Mix all remaining ingredients; pour over butter. Pour fruit over top (don't mix). Bake for 1 hour at 350°.
Sift dry ingredients into a large bowl. Mix remaining ingredients and add to dry ingredients. Mix just until the dry ingredients are moist. (Do not overmix.) Pour into a greased loaf pan (9 x 5-inch) and bake approximately 60 minutes in 350° oven.
Mix together Cool Whip and milk. Stir in lemonade or limeade. Pour mixture into graham cracker crust shell. Put into refrigerator until set. Decorate with chocolate chips and chopped nuts.
Melt butter with unsweetened chocolate. Remove from heat. Add eggs and sugar to mixture. Mix well the baking powder, salt, vanilla, flour and chocolate chips. Mix all together well. Chill dough overnight. Roll dough into balls. Roll in powdered sugar. Place on cookie sheet 2-inches apart. Bake at 350° for 10 minutes.
Brown ground beef and onion. Drain grease. Add soup, ketchup, mustard, Tabasco, salt, pepper and enough water to reach desired consistency. Simmer 20 minutes.
In large bowl, mix sugar and cocoa. Add milk and butter. Do not stir! Heat in microwave on High 4 1/2 to 6 minutes or until butter is melted. Add nuts and vanilla. Stir until smooth. Spread in well-greased pan (13 x 9-inch). (For Rocky Road Fudge, coarsely chop nuts and add 1 cup miniature marshmallows.) Serves 15 to 20.
Stir ground beef, onion and green peppers and cook until brown. Let cool and add tomato sauce, garlic and chili powder. Mix cheese, sour cream and egg. Beat well. Add to meat mixture. Using canned biscuits, line a baking dish with 5 biscuits to make a crust. Pour over this the meat mixture. Then spread the other 5 biscuits on top of the meat mixture and cover with grated cheese. Bake at 375° for 25 to 30 minutes.
Grate cabbage. Set aside Top Ramen soup and slivered almonds. Mix the rest of the ingredients for dressing; mix with cabbage. Just before serving, add soup mix and slivered almonds.
Drain pineapple (reserving juice) and place in buttered casserole dish. Mix flour and sugar; sprinkle over pineapple. Sprinkle grated cheese over pineapple. Spoon pineapple juice on cheese. Crush Ritz crackers and place on top of casserole. Pour melted butter on top. Bake at 350° for 35 minutes. Good with ham or grilled meats.
Mix Eagle Brand milk and sugar; add half and half; mix well. Blend in eggs; add pineapple, coconut, bananas and cherries; stir well. Add frozen strawberries and pecans; mix well. Chill; churn-freeze.
Fish fillets are preferably crappie, but okay if other species. Put buttermilk in mid size bowl. Add mustard until cream colored. Add salt and pepper. Stir. Put fillets in about 30 minutes prior to cooking. Soak. Use dutch oven or large cast iron skillet. Get oil deep enough to float fish when done. Heat oil to 365°. This is critical. If too hot, fish will brown too quick and not cook inside. Drain fish, use a colander. Have cornmeal prepared with salt and pepper mixed in to taste. Roll fish in cornmeal. When temperature is right, put fish in. Do not put in too many, it drops the temperature too fast. When fish starts to the surface, leave in about 2 minutes more, then take out. Put on paper towels and keep warm. Cook more fillets making sure temperature is 365°.
Blend together soup and flour. Add sour cream, onion, salt and pepper. Stir in broccoli. Turn into casserole dish.
Combine and beat well. Pour into unbaked pie shell. Bake at 350° for 35 to 45 minutes. Watch carefully so crust won't burn. Cool before cutting. Refrigerate.
Combine all ingredients. Mix 3 minutes. Pour into 13 x 9-inch pan. Bake 45 minutes at 350°.
Melt the butter. Add mustard, poppy seed and onion. Slice rolls horizontally. Remove top portion. Spread top and bottom of rolls with butter mixture. Combine ham and cheese and place on roll bottoms, then cover with roll tops. Bake in roll container for 10 to 15 minutes in 400° oven. (May be frozen and reheated!)
Heat oven to 400°. Cut baguette at a sharp angle into 1 1/2-inch slices. Spread both sides with margarine and place on a baking sheet. Toast in oven until golden brown, 3 to 4 minutes on each side. Rub garlic clove on one side of toast and top with Parmesan. Return to oven and toast until cheese is golden brown.
In a mixing bowl, combine the cream cheese, cheddar cheese, celery, onion, garlic salt, seasoned salt and hot pepper sauce. Beat until well blended. Shape into a ball. Roll in sesame seeds. Cover, refrigerate. Serve with crackers. Remove from refrigerator 15 minutes before serving.
Boil together the first 5 ingredients. Cut up vegetables and combine. Pour sauce over cabbage mixture and mix well. Best if left in refrigerator overnight.
Combine first five ingredients in a large bowl. Toss to coat well. Layer half of potato mixture in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle half of parsley over potatoes. Layer remaining potato mixture. Cover and bake at 350° for 45 minutes or until tender. Uncover and sprinkle remaining parsley over potatoes. Yields 8 servings.
Mix sugar, margarine, cocoa and milk and bring to a rapid boil. Add peanut butter. Mix well. Add oats, nuts and vanilla. Stir well. Drop onto waxed paper.
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool, and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Reserve bacon fat. Add the flour, sugar, water, and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick. Add bacon, potatoes, and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.
Dredge one side of each bacon strip in cheese. Roll the coated bacon diagonally around bread sticks, cheese side inward. Place sticks on a paper towel-lined platter. Microwave at High for 4 to 6 minutes until bacon begins to brown. Rotate plate once. Roll each stick in cheese again.
Beat shortening, sugar, salt, egg and vanilla in a mixing bowl until light, fluffy and smooth. Add flour and mix well. Form into ball and chill. Roll out chilled dough to 1/8-inch thickness and cut with assorted cookie cutters. Place on greased cookie sheet 1-inch apart. Cook at 350° for 8 to 10 minutes. Cool and decorate.
Boil fryer. Cool and debone. Melt oleo in 13 x 9 x 2-inch casserole dish. Drain off in cup and save. Put boned chicken in buttered casserole dish.
Beat eggs thoroughly; add sugar and beat well. Add flour, salt and baking powder. Fold in alternately with lemon extract and water. Bake at 350° for 30 minutes. When cool, slice cake in half to make 2 layers.
Drain pineapple and save juice. Fold pineapple and bananas in jello mixture. Put marshmallows on top and let set until firm. Then ice with Sauce for Frosted Fruit Salad.
Melt together the butterscotch chips, peanut butter and white chocolate. Then add nuts and Chinese noodles. Drop by teaspoon on wax paper and let sit until firm.
Mix together and simmer for 10 minutes. Put the kettle in ice cubes. Chill well. Put in containers and freeze.
Open pudding mix into a large bowl. Add drained canned fruit to dry pudding mix, stir thoroughly. Add coconut, nuts, fresh fruits or other "optional" goodies. Spoon in Cool Whip; mix well (refrigerate if necessary). Eat! Enjoy! Yum! Serves approximately 10 to 15.
Arrange layers of bananas, nuts and coconut in cooked pie shell. Cook pineapple, flour and sugar over low heat until thick. Cool and spread over banana mixture. Put Cool Whip on top. Makes 2 pies.
Mix lemonade, orange juice, ice cream, sherbet and water in large punch bowl. Make ice ring, if desired.
Melt shortening. Saute potatoes with parsley, onion, bay leaf, salt and pepper over medium heat, approximately 15 to 20 minutes.
Mix eggplant and eggs; beat well. Combine other ingredients. Mix well. Bake in casserole dish at 350° until done.
Cut potatoes into 8 wedges. Arrange potatoes with skin sides down in 2 shallow baking pans. Mix ingredients and brush over potatoes. Bake at 375° for 45 minutes or until potatoes are golden brown and tender, brushing occasionally with oil mixture.
Bring sugar, milk and butter to a slow rolling boil, stirring constantly. Cook to 235°, remove and cool without stirring.
Boil potatoes as you would for mashed potatoes. Drain. Put in mixing bowl with following: cream cheese, sour cream, salt, pepper and garlic salt. Beat at high speed. Beat in enough milk to make mashed potato consistency. Fold in chives.
Mix milk, vanilla, egg, sugar, flour and salt. Add sliced apples. Pour into unbaked pie shell. Bake for 15 minutes at 400°.
Beat egg whites until they form soft peaks. Add the salt with the whites, too. When soft peaks form, add sugar, Karo syrup and vanilla. Beat until stiff peaks form. Spread on cake.
Cream shortening and sugar together; add eggs, beating after each. Add baking powder, baking soda and buttermilk. Add all ingredients together; bake at 350° for 10 or 15 minutes.
Scoop the avocado from the shells, leaving about a 1/8 inch rim. Squeeze the lemon juice over the empty shell halves and pulp. Mash the pulp and combine with remaining ingredients to make the filling. Return the filling to the shells. Serve with chips.
Mix the first 4 ingredients. Add others in order given. Pour into cans and steam 3 hours. Keeps well in refrigerator.
In a bowl, pour the boiling water over the dried apricot pieces. Set aside to cool. In a large bowl, sift together the flours, sugar, baking powder, baking soda and salt. Stir the eggs, oil and orange juice into the liquid apricot mixture. Make a well in the center of the dry ingredients and add the liquid apricot mixture, stirring enough to moisten (do not overmix). Spray two 12-muffin tins with nonstick cooking spray or line with muffin cups. Fill each 2/3 full with batter. Bake for 20 to 25 minutes in a 375° oven.
Put oleo, syrup, brown sugar and salt in large microwave bowl. Cook on High 2 minutes in microwave. Stir. Repeat for 2 minutes. Add 1 teaspoon vanilla and 1 teaspoon baking soda. Stir. Pour over Crispix in brown paper bag and mix with spoon. Microwave in bag on High 1 1/2 minutes; shake. Repeat for 1 1/2 minutes. Shake 1 minute. Add pretzels and peanuts. Shake. Cool. Add M&M's.
Boil sugar and water. Place into a blender with chocolate chips and blend for 20 seconds. Add egg yolks and blend for another 30 seconds. Fold in whipping cream and powdered sugar; blend well. Chill for about 2 hours.
In large pot, fill with water and add stew meat. Bring to a boil. Reduce heat and cook for about 30 minutes. Add the rest of the ingredients. Cook over medium heat until the vegetables are tender.
Mix all the ingredients except crackers. Crush the crackers and sprinkle over mixture in baking dish. Dot with butter. Bake at 350° for 30 minutes. 6 to 8 servings.
Mix all together; stuff mushrooms. Dot top of mushrooms with butter. Bake stuffed down on cookie sheet at 325° for 20 minutes. Can be left in oven on warm.
Slice carrots in round slices. Cook until tender with salt. Drain carrots. Add all ingredients while carrots are still warm. Let set 1 or more days in refrigerator.
Salt and pepper chops. Spread mustard on both sides and flour. Brown chops in hot grease. Drain off grease and lower temperature to simmer. Add 2 cans of chicken and rice soup and 1 can of water. Cook for 45 minutes on low heat.
Stir margarine into warm milk to melt. Stir in clams, eggs, onion, salt and pepper to blend. Stir in crackers until thoroughly blended. Pour into greased 1 1/2-quart casserole. Bake in preheated 350° oven until puffed and golden, about 40 to 45 minutes. Serve with sauce made of soup blended with 1/2 cup milk or water. Serves 4.
Sift flour and sugar together and put in a bowl. Put the next 4 ingredients (oleo, shortening, cocoa and water) in a pan. Bring to a boil. Put the flour and sugar in next. Add the other ingredients and mix well. Put in a greased pan and bake in 350° oven for 20 to 30 minutes.
Soften lemonade and ice cream. Beat together until creamy. Pour into graham cracker crusts and freeze until serving time. Sprinkle top with graham cracker crumbs and lemon rind.
Melt butter, add flour and blend well. Combine mustard with soup and add to flour mixture. Cook slowly, stirring constantly, until thick. In a buttered casserole arrange a layer of half the drained asparagus, then half the eggs and half the sauce.Repeat. Refrigerate or set aside. When ready, combine rice cereal and cheese and sprinkle over the top. Place in a 350° oven, uncovered and bake until hot through, about 35 minutes. Serves 4
Combine all ingredients in a large mixing bowl. Mix gently, cover and refrigerate at least 2 hours. Serve marinated vegetables in lettuce cups.
Thaw and let frozen bread dough rise as instructed on package. Roll into 2 large circles. Fry sausage and drain. Place 1/2 of sausage on each dough circle. Spread 1/2 of Mozzarella and Parmesan cheese on top of sausage. Add 1/2 teaspoon of each seasoning. Roll up, jelly roll style; seal all edges and place, seam side down, on cookie sheet. Brush top with melted butter or margarine. Sprinkle top with additional parsley flakes. Bake at 350° for 30 minutes, or until top is golden brown.
Rinse beans; add to 2 quarts cold water. Boil and simmer 2 minutes. Remove from heat; cover. Let stand 1 hour or add beans to water and soak overnight. Add 1/2 teaspoon salt to beans and cooking water. Bring to boil; reduce heat and simmer until beans are tender, about 1 hour. Drain, reserving liquid. Combine sugar, molasses, mustard, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in 2 cups reserved liquid. Add mixture to beans, salt pork and onion in 2-quart bean pot or casserole. Stir to blend. Cover; bake at 300° for 3 1/2 to 4 hours. Stir occasionally. Add more bean liquid or water if needed. Serves 6 to 8.
Beat eggs. Continue beating and add oil, sugar, zucchini and vanilla. Sift dry ingredients together and add to first mixture. Fold in nuts if desired. Spoon into three greased and floured loaf pans. Bake at 350° for one hour. Cool bread on rack. Delicious with butter or cheese spread. Freezes very well.
Combine juices and sugar; chill. Just before serving, add ice cubes, ginger ale and club soda.
Brown onion in butter. Combine with remaining ingredients in covered casserole and bake 1 hour at 350°. Serves 6 to 8.
Combine all, except butter. Place in pie shell; dot with butter. Place top crust, leaving vent slits. Bake at 375° for 1 hour.
In a bowl, combine first five ingredients. Mix well. Cover and refrigerate over night. Just before serving, sprinkle with walnuts and brown sugar. Garnish with mint if desired.
Heat oven to 400°. Grease 10-inch pie plate. Heat beans in 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook, uncovered, for 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted between center and edges comes out clean, 30 to 35 minutes. Cool 5 minutes. Yields 6 to 8 servings.
Brown ribs. Pour off excess grease. Pour sauce over ribs. Cover; simmer for about 45 minutes, or until tender.
Decreasing the water by 1/2 cup, prepare the potatoes according to package directions, but add the onion to the boiling water before adding the potatoes. With a fork, fold in the cottage cheese. Turn into a 1-quart casserole. Dot with butter. Sprinkle with paprika. Bake at 350° for 30 minutes or until lightly browned. Makes 4 to 5 servings.
Boil a large quantity of water on top of stove to cook noodles. Salt water. Cook noodles according to package directions. Drain noodles in colander, reserving half of the boiling water and returning it to the cooking pot. Cover to keep warm. Place butter in 1-cup glass measuring cup; melt on High. Toss with noodles in bowl. Transfer buttered noodles back to colander; set over hot water and cover until serving time. Before serving, return noodles to bowl and toss with poppy seed.
Melt butter in saucepan. Blend in flour, salt and pepper. Reduce heat. Add milk and stir. Cook until thickens (white sauce). Add cheese to sauce. Stir until cheese melts. Combine potatoes, peas and chopped pimento in a casserole dish. Pour cheese sauce over potatoes. Sprinkle with bread crumbs. Bake 45 minutes at 350°. Serves 6.
Mix together well except chili powder. Form into ball and roll in chili powder. Wrap tightly. Refrigerate for 24 hours before serving.
Place the butter and marshmallows in a large microwave-safe bowl. Micro uncovered on High for 2 minutes or until puffed. Stir in peanut butter until blended. Add cereal and M&M's; mix well. Spoon into ungreased 13 x 9 x 2-inch pan. Press down gently. Cool slightly before cutting. Yields 15 servings.
Shred cabbage and carrots; combine in bowl. Add mayonnaise and vinegar in 3 to 1 ratio to taste. After combining all ingredients, "cream" with a small amount of milk. Remember that taste of slaw will get "sharper" over time.
Combine all ingredients except lettuce cups. Cover and refrigerate 30 minutes. Drain and fill lettuce cups with tomato mixture. Thirty-five calories.
Combine 1/2 c. water, sugar and 1 c. blueberries; bring to a boil; remove from heat. Make a paste of 1/4 c. water, flour, and salt; stir into hot blueberry mixture until thickened. Stir in remaining 3 cups blueberries and let cool. Pour into baked pie shell. Refrigerate. When cold, top with Cool Whip.
Drain juice off cherries and pineapple. Bring to a boil, pour over Jell-O to dissolve and chill. Add Coke combined with cherries and pineapple. Cream nuts and cheese together. Fold into mixture and chill.
Cook until thick. Add 1 cup pecans, chopped. Bake in loaf pan at 350°.
In medium size bowl combine all ingredients and mix well. Cover and let stand in refrigerator at least 2 hours. Salsa will get hotter the longer it stands.
In a large saucepan, cook onion and green pepper in 1/2 cup water until tender. Add rest of ingredients and seasonings and remaining water (3 1/2 cups). Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Yields 7 servings.
Mix together all ingredients, reserving 1 cup of shoestring potatoes to sprinkle on top. Bake for 30 minutes at 375°. Yields 4 to 6 servings.
Wash and season chicken. Place chicken in either an aluminum pan or in a pan lined with aluminum foil. Preheat oven at 450°. Place chicken in oven. Mix in a large bowl the honey and the barbecue sauce. As the chicken browns, brush on the mixture of honey and barbecue sauce on both sides of the chicken. Complete cooking until chicken is tender, approximately 45 minutes.
In a large salad bowl, combine fruit. In small bowl, combine yogurt, lemon juice, sugar and vanilla. Mix well together. Makes 8 to 10 servings.
Place all ingredients, except oil, in blender and mix at high speed. Slowly add the oil, blending constantly. If too thick, thin with a few drops of lemon juice.
Mix all ingredients. Heat until boiling. Reduce heat and simmer 1 hour. Serve over chips.
Combine all ingredients in top of double boiler. Beat with rotary beater or electric mixer for 1 minute. Place over boiling water and beat until frosting stands in glossy peaks.