HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meats, onion and pepper; drain. While that is browning, mix catsup, brown sugar, vinegar and mustard; add to crock-pot. To this add beans. For best results, a minimum of 3 cans of beans is needed, one of which must be baked beans, not pork 'n beans. Add meat mixture and stir well but gently. Cook on low for 4 hours in crock-pot or bake covered in oven at 350° for 1 hour. Serve with salad and cornbread for a meal.
To make white chalk: Mix together plaster of Paris and water until the mix is about as thick as toothpaste or mashed potatoes. (If it seems too runny, add 1 tablespoon of plaster at a time until it's thick enough. If it seems too thick, add a small amount of water.) Set the cardboard tube upright on the waxed paper. Spoon the mix into the tube. Try to pop or push out any bubbles. Let the filled tube rest upright on the waxed paper for 3 to 4 hours until the chalk has set. Then, peel off the cardboard (it will be damp). Let the chalk dry completely for 24 hours.
Mix with mixer. In large bowl, thoroughly mix 2 cups flour, sugar, salt, dry yeast and margarine. Gradually add water and beat 2 minutes, scraping bowl. Add 3/4 cup flour and beat on high speed 2 minutes. Stir in enough flour to make a soft dough, not too stiff. With a spoon take out and put on a floured board and knead until smooth. Put in a greased bowl and grease top; let rise in warm place until doubled in size, about 45 minutes. Punch down; let rise again. Make buns, let rise and bake at 375° until brown and done, 25 to 30 minutes.
Combine first 4 ingredients and simmer 10 minutes. Add remaining ingredients and simmer 10 more minutes. Strain and serve. Makes your house smell great.
In a 12-inch skillet on high heat, brown meat, onion and garlic. Add chili powder and cook 1 minute. Add tomatoes and juice, corn, kidney beans, oregano and salt. Bring to a boil on high heat, then simmer for 10 minutes on reduced heat. Put mixture into a 1 1/2-quart casserole dish. Cut tortillas in 1-inch strips and lay on top of beef mixture. Sprinkle with grated cheese. Bake, uncovered, for 20 minutes at 350°.
Cream eggs, confectioners sugar and butter. Then gently add Cool Whip and pineapple. Lastly add the nuts. Crush vanilla wafers and sprinkle over bottom of a 9 x 13-inch pan. Cover crumbs with first mixture and sprinkle a few crumbs of vanilla wafers. Let set overnight.
Mix dry ingredients together. In a saucepan, heat milk. Gradually add dry ingredients, stirring constantly. Add egg yolks slowly as not to cause lumps. Cook until desired consistency. Remove from heat and add vanilla and margarine. In a 9 x 13-inch baking dish, alternate vanilla wafers, bananas and pudding. Refrigerate until ready to serve.
Cream the butter, Crisco and sugars. Add eggs, one at a time. Add flour and baking powder alternately with milk and vanilla. Add nuts. Pour into a greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Cut ends from apples and slice each apple crosswise into 4 rings. In large skillet, melt butter and stir in sugar and cinnamon. Add layer of apple slices and cook over medium heat, turning once, until golden and tender but still intact. Stack slices at side of skillet when almost done and cook remaining apples. Serve warm topped with pan juices. Good with sausage links or patties, pork chops, ham or pancakes. Makes 4 servings.
Brown ground beef. Add onion soup and hot water. Add remaining ingredients. Put in casserole. Bake at 350° for 30 to 40 minutes.
Drain pineapple; reserve juice. Combine juice and cornstarch. Add soy sauce, honey, vinegar and pepper; mix well. Set aside. Heat oil in wok. Add green peppers; stir-fry 2 minutes and remove. Add more oil if necessary; cook chicken until done. Add soy mixture to chicken. Cook and stir until thick and bubbly. Add peppers and pineapple. Cover and cook 1 minute. Serve with rice.
Mix sugar, salt, milk and egg yolks in a medium saucepan. Cook over medium heat until thickened (bubbles appear). Cool to room temperature and add half and half, vanilla and cherries, including juice. Freeze in crank type freezer per manufacturer's instructions.
Pinch lettuce apart and cover bottom of 9 x 13-inch dish. Add layer of peas. Combine chopped cucumber, pepper and onion in separate bowl, then add on top of peas. Mix mayonnaise and sour cream. Spread over salad. Sprinkle Accent and Season-All. Place cheese on top. Add bacon bits when ready to eat.
Preheat oven to 350°. In a medium size, nonstick skillet, brown beef and onion. Drain fat. Transfer beef and onion to 2 1/2-quart casserole. Combine with remaining ingredients. Bake, uncovered, about 45 minutes. Makes 4 servings.
Shake well. Serve in tall glass over ice. Garnish with celery stalk. Serves 1.
Mix flour, baking cocoa and sugar well. Add milk, butter and yolks, well beaten. Let come to a boil; take from stove and pour into baked pie crusts.
Position rack in the center of the oven. Preheat oven to 350°.
Mix green chiles with cream cheese. Spread a thin layer over a tortilla. Roll into tube tightly. Cut into about 1/2-inch sections. Repeat until mixture is gone. Serve with salsa or hot sauce.
Let cheeses set at room temperature until softened enough to blend together. Mix all ingredients together into a ball. Roll in pecans.
Mix gelatin, cornstarch and sugar in saucepan. Add 1 cup of boiling water. Stir over low heat, until it thickens. Cool completely. Fill pie crust with strawberries. Pour gelatin mixture over berries. Refrigerate until completely chilled. Serve topped with whipped cream.
Mash together avocados, lemon juice, salt and pepper. Then mix together sour cream, mayonnaise and taco mix. On large plate, layer bean dip (spread out), avocado mix (spread out on top bean dip), sour cream, green onion, tomatoes, olives and cheese. Serve with tortilla chips.
Grease 2 jelly roll pans. Line bottoms with waxed paper and grease and flour. Beat eggs until thick in large bowl. Mix in water; add cake mix. Pour batter into pans. Bake in 350° oven until cake begins to pull away from sides of pans, about 15 to 18 minutes. Invert on towels. Cool 8 to 10 minutes, no longer. Spread cakes with ice cream; sprinkle with your choice of berries, pressing lightly into the ice cream. Roll up and freeze. Slice and garnish with fresh berries.
Wash tomatoes; slice 1/2-inch thick. Dust with flour. Dip in egg; coat with cracker crumbs. Fry in the oil, turning until golden brown. Serves 2 to 3 people.
Cook onion, zucchini and peppers in stick of butter until well done. Cook noodles according to package; drain and mix with vegetables. Add sour cream. Put in Pam-sprayed casserole dish. Put cheese over top. Bake 20 minutes to 1/2 hour at 350°. May be microwaved to let cheese melt.
Mix and store in tight container. Use 1 to 2 teaspoons per cup.
Combine all ingredients; mix well and pour into greased square pan. Bake at 350° for 30 to 45 minutes or until golden brown.
Blend all ingredients with mixer and place in greased 9 x 13-inch baking dish.
Preheat oven to 450°. Put all ingredients in large plastic bag. Shake well. Place coated potatoes in a shallow baking dish; discard bag. Bake 40 minutes, stirring occasionally. Garnish with parsley if desired.
Pound meat well. Saute onion lightly in butter. Add bread crumbs, parsley, celery, salt and water to make a dressing. Cut meat in four pieces, placing dressing on each piece. Roll up the meat and fasten with toothpicks. Season and roll in flour. Brown well in a pan and add water and the undiluted soup. Cover and simmer until tender (about 1 hour), adding water if needed. You can also fill the "birds" with bacon or leeks.
Dissolve jello in hot water; add cream cheese. Blend with hand mixer until smooth. Stir in other ingredients. Chill until set.
Brown ground beef in skillet. Put browned ground beef and all other ingredients together in large pot or crock-pot. Cook on low all day.
Put icing sugar and orange juice into a small mixing bowl. Add vanilla and stir with a wooden spoon. Add grated orange peel with wooden spoon.
Mix Miracle Whip with sugar and lemon juice. Stir into broccoli and other food.
Mix brown sugar, molasses, salt and hot water together in large bowl. Cool until warm (110° to 115°). Meanwhile, dissolve yeast in warm water. Add rye flour to liquid; beat well. Add yeast and caraway seed; mix well. Add white flour to make a medium soft dough. Knead until smooth and elastic, adding more white flour, if needed, about 10 minutes. Cover and let rise until double in bulk (about 1 hour). Punch down and let rise again (about 30 minutes). Punch down again and cut into 5 pieces. Shape into round loaves. Place on opposite ends of greased cookie sheets. Cover. Let rise until double again, about 1 hour. Preheat oven to 350°. Bake in center of oven for 45 to 50 minutes. Brush with melted butter. Yield: 5 loaves.
Drain berries; reserve syrup. Add water to syrup to measure 1 cup. In small saucepan, combine sugar and cornstarch. Gradually add strawberry syrup, stirring until smooth. Over low heat, slowly bring to boiling, stirring, until mixture is thickened and translucent. Remove from heat. Stir in strawberries and strawberry preserves. Stir until preserves are melted. Refrigerate until cold. Makes 1 1/3 cups.
Combine sugar, shortening, eggs and flavoring in bowl and beat until fluffy. Stir in rolled oats and coconut. Add flour, salt and baking powder. Mix well. Drop the stiff dough on greased cookie sheet. Bake at 350° for 15 to 18 minutes. Makes about 3 dozen crisp cookies.
Toast pecans for 10 minutes at 300°. Combine all ingredients, except vanilla and pecans. Cook until it spins a thread. Remove and add nuts and vanilla quickly. Pour onto buttered dish.
Sear meat on both sides in iron pot or skillet with cover; add vinegar and wine. Simmer for 1 hour at low heat (300°). Cover with sour cream. Baste every once in a while. When starting to get tender, add potatoes, carrots and onions. Up heat to 350° and cook until meat is very tender and vegetables are done. Serve with a dry Bordeaux wine. Salt and pepper to taste.
Blend everything, except peanuts. Fold peanuts in by hand. Serve with Granny Smith apple slices (unpeeled).
Heat oven to 400°. Grease cookie sheet with shortening. Cover breadboard with pastry cloth, tucking ends underneath. Cover rolling pin with stockinet cover. For convenience, place some flour in custard cup. Sprinkle the covered board and rolling pin lightly with the flour and rub it in until it disappears.
Beat with an eggbeater. Cut 1 clove of garlic and add. Let stand about 2 hours and then strain. Chill until ready to toss with your favorite green salad.
Soften cream cheese to room temperature. Then combine with all other ingredients. Mix well. Chill. Makes about a pint.
Cream the butter and sugar. Beat in eggs, cocoa, milk, oil and vanilla. Mix dry ingredients. Add and beat in well. Fold in zucchini. Bake in tube pan at 325° for approximately 1 hour.
Cut and separate wings. Batter wings in seasoned flour (flour, salt, pepper, ginger, garlic and cayenne pepper). Deep fry in hot oil 8 to 10 minutes. Drain and set aside. Dice all peppers very small; put into a saucepan with the butter. Cook over low heat until tender (15 to 20 minutes). Add cayenne and black peppers, chili powder, cumin, garlic, ginger and Texas Pete; cook another 10 minutes. Add all other ingredients. Cook 20 minutes. Pour over wings and toss. Place in oven at 325° for 15 minutes, turning every 5 minutes. Can be frozen and heated in microwave. Preparation time is 1 1/2 hours. Yields 7 to 10 dozen. Good luck!
Preheat oven at 300°. Mix all ingredients together. Put into 3-quart casserole. Put in oven and cook for 3 hours. Stir once during cooking time. Serve with mashed potatoes or noodles.
Cook rice. Add soup, lemon juice, pepper, onion, milk and butter. Stir over low flame. Add parsley and shrimp. Pour into well-greased casserole. Top with green pepper rings. (Parboil green peppers with 6 garlics and 1 teaspoon salt.) Sprinkle with 4 cups grated cheese. Dot with butter. Bake 30 to 40 minutes at 350°.
Season steak pieces with pepper, rosemary and garlic salt. Heat olive oil in a large skillet over medium-high heat. Add shallots and red pepper; saut until tender, about 2 minutes. Add steak and saut 2 to 3 minutes or until slightly browned. Add mushrooms and cook until tender. Remove from heat and mix in sour cream and cream cheese. Garnish with fresh rosemary sprigs, if desired.
Put cucumbers and onions through food chopper. Add salt. Let stand for 1 hour. Drain. Add vinegar, sugar, mustard seed and turmeric. Boil 5 minutes. Put in jars and seal.
Mix all together and pour into buttered 2-quart baking dish. Sprinkle lightly with paprika. Bake at 350° for 1 hour.
Warm broccoli through and drain. Mix all ingredients. Bake at 350°, uncovered, 1 hour.
Beat eggs until light and fluffy. Add remaining ingredients. Finish filling 1 gallon can of hand electric freezer to desired level with milk. Freeze, then pack in ice and salt or put in freezer. Can change the fruit to banana and add nuts for banana nut ice cream.
Mix yeast, salt and sugar. Measure warm water and oil; add to yeast mixture. Add 1 cup flour. Beat 1 minute; rest 3 minutes. Add flour until it leaves side of bowl. Knead dough. Put in container. Bake on greased pan at 400° for 15 minutes.
Cook rice and drain. Chop sausage up fine, add to rice and stir. Add cheese, salt and pepper. Stir and serve.
Combine sugar, margarine and milk in a saucepan. Bring to a boil, stirring constantly. Cook for exactly 10 minutes, stirring often with spatula for even stirring. Stir in remaining ingredients and spread into vegetable sprayed pan, 11 x 7 or 12 x 8-inch. Cool and cut into squares.
Combine vinegar, sugar, pineapple and soy sauce in saucepan. Cook until bubbly. Dissolve cornstarch in cold water in measuring cup. Add gradually to pineapple mixture. Cook until thickened to desired consistency, stirring constantly. Yields 1 1/4 cups.
Thaw frozen orange, pineapple and lemon juices. Combine in large container. Add cranberry juice and grape juice. Stir until mixed well. Chill. Just before serving, add chilled ginger ale. Red food coloring may be added, if desired. Makes 5 quarts.
Cook shells. Dice onion and bell pepper. Saute in Worcestershire sauce. Add hamburger and brown. Pour in tomato sauce; simmer. Mix mushroom soup with 1/2 cup milk. Put shells in casserole dish and cover with hamburger sauce. Pour soup over sauce. Sprinkle lots of cheese. Bake at 350° until brown.
Prepare apples and add sugar mixed with flour and nutmeg. Add orange juice and butter. Mix lightly. Fill in 9-inch pastry-lined pie pan. Top with lattice crust. Bake in hot oven (450°) for 15 minutes. Then in moderate oven (325°) for 45 minutes.
Cook chicken until done; remove chicken from pot. Put bouillon cubes and poultry seasoning in broth with margarine and food coloring. Put buttermilk and eggs in flour and mix until it is really thick. Using softball size amounts, knead in flour. Roll out on floured sheet until dough is thin as a pie crust. Cut into 1 to 1 1/2 inch squares and cook in broth. When done, add deboned and shredded chicken.
Beat eggs with sugar and syrup. Mix with other ingredients, adding enough flour to handle. Roll out thin and cook on a moderate hot plate.
Beat egg yolks rapidly, adding slowly the sugar and beat well. Add slowly orange juice (squeeze juice and grate rind of orange and lemon; strain before using) or substitute 1 cup wine for orange juice. Pour into top of double boiler and heat until double in bulk and thick, about 12 minutes. Serve ice cold with Bing cherries, brandy or cognac over cold custard.
Mix all ingredients in order listed. Pour into shallow greased pan. Bake in 350° oven until light brown.
You wil need a measuring cup, 8 to 10 paper cups, a large bowl, rolling pin, wire whisk and a zipper style plastic bag.
Place meat in large kettle with all ingredients. Simmer 2 or 3 hours until meat is tender. Remove meat. Strain gravy into large bowl. Replace in kettle and thicken with flour and water mixture. Slice meat and combine with thickened gravy. Serve over noodles.
Grate potatoes and mix in salt thoroughly. Add grated eggs, eggs and flour. Spray pan. Put in batter by spoonfuls and press flat. Fry until brown and crisp. Rub cottage cheese through a fine sieve. Mix in milk or cream or caraway seed. Season with salt, if unsalted.
Mix completely and knead until dough is smooth. Let stand covered 20 minutes to rest. Knead again for 5 minutes and let rest again for 20 minutes. Roll out and fill with filling.
In a large pot, cook onion and garlic until soft. Add ground meat and stir until just cooked. Add all other ingredients except kidney beans. Simmer over low heat 1/2 hour. Add beans. Place in casserole and bake 1/2 hour with Mozzarella cheese grated on top or simmer total 1 hour on stove top, adding beans last 15 minutes. Serve with grated Mozzarella cheese.
Put ham in baking dish; top with pineapple ring and clove. Mix oleo and salt into potatoes. Spoon mixture on the pineapple rings. Mix cranberry sauce, orange peel, juice and brown sugar. Simmer; pour over potatoes. Bake 45 minutes, basting.
Combine all ingredients in bowl and blend well. Cover tightly with plastic wrap and put in refrigerator until completely chilled, at least 3 hours. Serve chilled.
Mix cucumber slices and salt in a bowl; cover, let stand for 1 hour. Rinse off excess moisture. Mix remaining ingredients together. Bring to boil, pour over cucumber slices; refrigerate.
Combine all ingredients in a large Dutch oven; bring to boil over medium heat. Reduce heat and simmer, uncovered, 2 hours, stirring occasionally. Yield: 12 cups (251 calories, 11% from fat, per 1 1/3 cup serving and 3.1 g fat).
Put mayonnaise in bowl. Add buttermilk gradually, stirring until well blended. Add dry ingredients and stir.
Mix yeast, sugar, salt, 2 cups of flour and cardamom in a large bowl. Heat water and milk to 130°. Add flour mixture and eggs; beat until smooth. Add remainder of flour and the melted butter. Stir by hand until stiff dough forms. Let rest under inverted bowl for 15 minutes, then knead for 10 minutes. Place in lightly greased bowl and let rise for 1 hour, punch down and let rise for 30 minutes.
Brown steak in shortening. Add onions and salt. Saute until onion is tender. Stir in broth, soy sauce and garlic. Cover, reduce heat, simmer 10 minutes. Add green peppers, cover and simmer 5 minutes. Combine water and cornstarch; stir well. Gradually stir cornstarch mixture into steak mixture. Cook, stirring constantly, until mixture thickens. Add tomatoes and cook, stirring constantly, until thoroughly heated. Serve over hot rice. Makes 6 servings.
In a large mixing bowl, mix instant pudding, condensed milk and milk together for 2 minutes. Refrigerate for 5 to 10 minutes.
Heat oil to 375°. Sift dry ingredients together. Combine eggs and milk. Add dry ingredients to liquid and mix thoroughly. Drop by teaspoons into hot oil. Fry until brown and drain. Makes 2 to 3 dozen.
Mix all ingredients. Drop by spoonfuls on a cookie sheet. Bake about 12 minutes at 375.
Slice squash and cook with onion in water until soft; drain. Add cracker crumbs, butter and almost all of cheese. Season with salt and pepper to taste. Beat eggs slightly. Add cream and mix into squash. Pour into buttered casserole dish; sprinkle remaining cheese on top. Bake at 425° until just done. Makes 8 servings.
In large skillet on medium heat, saute onion and garlic in oil until tender. Break up tomatoes. Put in skillet. Add zucchini, salt, sugar and pepper. Cook uncovered 10 minutes or until liquid is reduced and zucchini is tender-crisp. Sprinkle with parsley. Stir in.
Slightly mix sugar, oleo and evaporated milk in a glass bowl. Cook on High in microwave for 2 minutes. Remove and add 1 cup peanut butter, nuts and vanilla. Mix well and pour in pie dish. Place in freezer for 20 minutes. Cut in squares.
Mix Jiffy corn muffin mix, eggs and milk together. Shred hamburger with fork into mix. Add celery, onion and cheese and mix. Pat batter into greased dish. Bake in 400° oven for approximately 30 minutes.
Saute onions. Add squash slices. Add corn, salt, pepper and dill weed. Simmer until tender in covered skillet (about 20 minutes) on below medium heat. (The dill weed makes this dish.)
Mix all ingredients until moist. Line muffin pans with paper cups and spray with Pam. Bake 15 to 20 minutes at 400°.
In saucepan, brown beef and cook onion until tender. Stir to separate meat. Pour off fat. Add remaining ingredients. Bring to boil. Reduce heat. Simmer 20 minutes or until done. Makes about 3 1/2 cups.
Flake fish into sauce; place in a shallow casserole and cover with bread crumbs. Bake at 350° until brown.
Mix all the ingredients and bake in a 9 x 13-inch pan at 325° for 35 minutes. Take out and while hot, punch holes in cake to absorb liquid topping.
Boil together dates, raisins, apples and water for 8 minutes. Add Crisco. While mixture is still hot, set pan in cold water to cool. Add flour, eggs and sweetener and add vanilla and nuts. Put in fridge to chill before dropping on greased cookie sheet by teaspoonful. Bake at 350° for 10 to 12 minutes. Each cookie equals 50 calories or 1 fruit serving.
Mix 1 can of soup with sour cream, chicken and chilies. Fry tortillas, leaving them a little soft. Place chicken mixture in tortillas and roll. Mix second can of chicken soup with remaining filling and spread over top of stuffed tortillas placed in a large baking dish. Grate cheese on top. Bake in moderate oven at 350° until hot, approximately 30 minutes. Serves 6.
Chop and mix all ingredients. Grease casserole dish. Bake in 375° oven for 40 minutes. Serves 4.
Cook the beans for 10 to 15 minutes. Drain and cool. In bottom of each pint jar, place 1 head dill (small) and 1 clove of garlic. Pack beans in jars. Heat the vinegar, water and salt to boiling. Pour over beans and seal. Takes 2 to 3 weeks to dill. Repeat until all jars you desired to fix are canned.
Heat soup until melted. Add gelatin which has been mixed with water. Add remaining ingredients and mix well. Pour into 2 or 3 molds and refrigerate overnight. Serve with crackers.
Beat eggs; add sugar and shortening. Add flour, baking powder, salt and anise oil. Mix well. Shape into small loaves; pat with flour and let it stand for 1 to 2 hours. Bake at 350° for 20 minutes or until lightly browned; cool. Cut into 2-inch slices and return to oven for 10 minutes longer. May be iced with colorful sprinkles.
Cook macaroni as directed. Brown meat; add onions. Add soup and milk. In a 1 1/2-quart casserole dish, greased, put a layer of macaroni and cheese, then a layer of meat mixture. Repeat each layer about 2 times, reserving a little of macaroni and cheese for the top. Bake at 350° for 25 minutes or until bubbly.
Put ground beef in large mixing bowl. Add tomato soup, eggs and garlic salt. Mix well. Add oats and onion. Mix all ingredients well. Put into a heavy baking dish. Cook about 30 minutes at 350°.
Beat together cream cheese, eggs, sugar and vanilla. When smooth, pour into cupcake liners that have a vanilla wafer in the botom, round side down. Fill 3/4 full. Bake at 350° for 20 minutes. When cool, top with pie filling (any flavor). Makes about 18 to 20.
Soak beans, then cook beans in chicken broth. Add all other ingredients and heat to serving temperature. Serve with cornbread or tortilla chips.
Mix all ingredients except cabbage in deep pan. Cook over low heat until slightly thickened, stirring constantly. Add cabbage, heat but do not cook. Serve immediately. Makes 6 servings.
Cut meat in small pieces; put in pan with a little fat and brown good. Add celery, onions, 2 tablespoons sauce, 2 tablespoons sugar and a little pepper. Cook until done. Add bean sprouts, a little thickening (1 tablespoon flour), 1 tablespoon sauce and a little water. Garnish with noodles.
Heat bacon fat in a 10-inch skillet until hot. Layer half each of the potato and onion slices in skillet. Sprinkle with half each of the salt, pepper and parsley.	Repeat. Add water. Cover and	simmer	over low heat until potatoes are tender and liquid is absorbed, about 30 minutes. Add water if necessary. Serves 6. (Optional: brown small pieces of bacon to sprinkle on each layer.)
Stir-fry in olive oil equal amounts of onions, snow peas and mushrooms with desired soy sauce.