HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the first 7 ingredients in a bowl. Set aside. Cook the ground beef until brown; drain. Pour half of the cornmeal mixture into a greased 10 1/2-inch cast-iron skillet. Sprinkle evenly with beef (or crawfish). Top with cheese, onion and peppers. Pour remaining batter over top. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes before serving.
Boil first 5 ingredients until thick and pour into baked pie shell. Top with Cool Whip. Can be cooked in microwave.
Mix all these ingredients together. Then put Cool Whip in the mixture and mix well. Put in refrigerator until ready to serve.
Cream the peanut butter, margarine and brown sugar. Add eggs. Mix in dry ingredients. Wrap 1 teaspoon of dough around each chocolate piece. Bake at 350° for 10 to 12 minutes. Roll in powdered sugar.
Mix and pat into a 9 x 13-inch pan. Bake for 10 minutes at 300°. Cool.
Fill large pot with water and oil. Bring to a boil. Put meat in skillet and brown. When 1/2 done, cover in garlic powder. Put onion with meat. Drain and put back in skillet on medium heat. Add tomato sauce, golden mushroom soup and mushrooms until it bubbles while stirring. Turn to low heat and add cheese. When it melts, it's done. When water boils, put spaghetti in. When you throw it against the wall and it sticks, it's done. If you think sauce is too thick, add tomato juice.
Cook bow tie pasta until tender. Saute onions and cabbage in butter until tender. Combine drained pasta and vegetables. Serves 8 to 10.
Mix and shape into balls the size of walnuts. Place in a flat pan in a single layer.
Cook and drain noodles. Brown meat, break up with fork and stir in garlic powder (optional). Add tomato sauce and simmer over low heat.
Brown ground chuck, ground turkey and onion together in a Dutch oven. Drain. Add other ingredients and stir well. Add 1 to 2 soup cans of water, depending on desired consistency. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally. Serve hot with rice.
Saute onions, celery and bell pepper in butter. Add in other ingredients. Place in a baking dish. Sprinkle with Parmesan cheese and bake 15 minutes at 350°.
Mix sugar, margarine, syrup and salt. Boil 5 minutes. Remove from heat. Add soda. Stir. (It foams.) Pour over a large bowl of popped corn.
Place cucumbers in a strainer. Sprinkle with salt; let stand for 30 minutes, tossing occasionally. Rinse and drain well. In a bowl, combine the oil, vinegar, sugar and pepper; add the cucumbers and stir well. Sprinkle with onions and paprika. Refrigerate until serving. Makes 4 servings.
Place bananas, honey and a small amount of milk in blender. Puree until smooth. Add remaining milk and ice cream. Blend until smooth and frothy. Serve with banana slices on top. Makes approximately 4 large glasses.
Green tomatoes lend this pie a very distinctive flavor. I find that weighing the flour makes this more accurate.
Prepare 8 x 8 x 2-inch pan by greasing well with butter. Arrange sliced apples in bottom of pan. Pour 1/4 cup water and 1 tablespoon lemon juice over apples. Blend together 1 cup sugar, 1/2 cup sifted flour, 1/4 cup butter and 1 teaspoon cinnamon. Sprinkle over apples. Bake in moderate oven at 375° for 45 minutes. Serve warm with cream.
Place the ingredients in a greased casserole and bake 1 hour at 350°.
Mix at low speed 1 minute. Then 2 minutes at medium speed. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 30 minutes. Cool 10 minutes.
Mix boiling water and oatmeal; let stand. Blend white and brown sugars with eggs. Add remaining ingredients; stir in oatmeal. Bake in a 350° oven for 40 to 45 minutes.
Poke holes in the roast. In each hole put 1 pepper, and a pinch of garlic. Put as many holes as you desire. Sprinkle black pepper over the top of the roast. Place in cooking bag. Cook until done.
Heat oven to 400°. In mixing bowl, combine butter, brown sugar and eggs. Beat with electric mixer until light and fluffy. On a piece of waxed paper, sift together 2 3/4 cups flour, salt, baking powder and baking soda. In a small bowl, blend milk, sour cream, cheese and vanilla. Alternately add flour and milk mixtures to butter mixture. Blend thoroughly. Rinse and drain berries and combine with remaining 1/4 cup flour; toss gently. Carefully fold berries into batter. Mix cinnamon and sugar together. Line muffin tins and spoon into cups 3/4 full. Sprinkle with cinnamon and sugar. Bake 20 minutes.
Spray casserole with Pam. Crumble hamburger in casserole dish. Add chopped onion and green pepper. Cover with the Cheddar cheese soup, then top with Tater Tots. Bake at 325° for 1 hour or until Tots are brown and crispy. Bake in a 9 x 13-inch pan also.
For a single large shell, lightly oil a 9-inch pie pan. For small individual meringues, place unglazed brown paper on cookie sheet. Beat egg whites and cream of tartar until foamy. Beat until peaks form. Gradually add sugar and vanilla. Beat 1 minute more. Spread the meringue in pie pan, building up the sides to be thicker than the bottom or shape into 12 x 4-inch diameter shells, making impressions in the middle with back of spoon. Bake at 275° for 1 hour and 15 minutes (until dry and light creamy color). Let cool. Remove carefully. Meringues may be stored in an airtight container until ready to fill. Fill with lite cherry pie filling or diet instant pudding and sliced banana. Contains 60 calories per serving.
Grease a casserole. Place uncooked rice in bottom of casserole. Sprinkle onion and green pepper over top. Place pork chops on top. In separate bowl, mix soup and water together and pour over top. Bake at 325° for 1 hour and 15 minutes.
Marinate tri tips 3 days. Great for barbecue, cook until desired doneness.
Combine ingredients and beat thoroughly with a rotary beater or electric mixer. Keep refrigerated. Shake well before each using; makes 1 1/2 pints.
Preheat oven to 350°. In a large bowl, mix all ingredients, one at a time, stirring well after each addition. Pour batter into a round 9-inch nonstick cake pan that's been lightly coated with cooking spray and dusted with flour.
In a large mixing bowl, sprinkle oil over crackers, then add dry salad mixture, coating crackers to taste. Enjoy!!
Shape into loaf pan and bake at 350° for about 1 1/4 hours.
Mix and bake 8 to 10 minutes at 375°. Remove from cookie sheet carefully with spatula because cookies will be very soft. For more cookies, double or triple recipe.
Preheat an outdoor grill for high heat, and lightly oil grate. In a large bowl, mix ground beef, egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup mix. Form the mixture into about 4 burger patties. Place burger patties on the prepared grill, and cook about 5 minutes on each side, to an internal temperature of 160°.
Brown the beef, garlic, onion and salt and pepper in a large skillet. Add tomato sauce, eggs and cheese. Stir until thickened.
Mix all ingredients; pour in baking dish and cook about 50 minutes (or until done) at 250°.
In a 3-quart baking dish, spoon Thousand Island dressing to cover bottom of dish. Arrange chicken breasts in serving sized pieces. Place drained sauerkraut on top of chicken. Arrange Swiss cheese slices on top of sauerkraut. Lastly, pour the entire bottle of dressing over all. Cover with aluminum foil and bake for 1 hour at 350°. Serves 4.
Place each chicken breast half between 2 pieces of clear plastic wrap; pound to 1/8-inch thickness. In heavy skillet, melt 1 tablespoon of butter until sizzling. Add chicken breasts; cook on each side about 2 minutes or until chicken is no longer pink. Transfer to heated platter. Add remaining 1 tablespoon butter, onion and mushrooms to skillet. Cook, stirring constantly, about 1 minute. Stir in vinegar, brown sugar and soy sauce. Heat until blended and bubbly. Add sour cream; stir until well blended and heated through. Pour over chicken breasts. Serves 4.
Blend the first 5 ingredients together. Stir in remaining ingredients. Drop on ungreased cookie sheet. Bake at 350° for 10 minutes. Kids love these cookies!
Brown hamburger; mix with beans. Add sauces and enough water to make it soupy. Spoon bean mixture in baking dish. Place tortillas over bean mixture. Layer meat, cheese and tortillas, ending with beans and cheese. Bake in moderate oven until cheese is melted. Serve with lettuce and sour cream.
Mix together in large bowl potatoes, undiluted chicken soup, butter, salt, onions, shredded cheese and sour cream. Mix together corn flakes and 1/4 cup melted butter. Place first mixture in greased 11 x 13-inch pan, cover top with corn flake mixture. Bake 45 minutes at 350°.
Mix all ingredients and cook slowly for two hours. Keep stirred well. Add water or tomato sauce to keep from burning.
Add water, enough to cover meat balls. Pour over meat balls and bake in 375° oven for 1 hour or until done. Serves 6.
Stir all ingredients together. Chill and serve on lettuce cup or a nest of alfalfa sprouts. Serves 6.
Cream butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs. Beat well. Stir in flour. Add chocolate chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet.
Mix Oreos and 1/2 cup butter. Press into a 9 x 13-inch pan. Spread ice cream over Oreos. Boil chocolate chips, Hershey's syrup, milk and butter for 8 minutes. Stir constantly; remove from heat. Add vanilla. Cool and spread over ice cream. Freeze 24 hours.
In a large casserole bowl place ingredients in this order: rice, corn with juice, onion, green pepper, salt, pepper, 1 can tomato sauce, 1 can water, ground beef, 1 can tomato sauce and bacon slices. Cover with foil or lid and bake for 1 1/2 hours in 400° oven. Remove foil about 15 minutes before end of baking time. Serve with flour tortillas.
Fry bologna until it forms into a cup. Prepare potatoes according to directions on box. Fill bologna cups with potatoes. Cover with cheese. Broil at 350° until cheese melts. Serve hot.
Boil potatoes and onion together; drain and mash. Blend with mayonnaise. Remove yolks from eggs; mash. Blend with 3 tablespoons mayonnaise and mustard. Chop egg whites. Combine with potatoes and yolk mixture.
Mix all together. Bake 1 hour at 350° in well buttered loaf pan.
Soak squash overnight in refrigerator covered in water with 1/2 cup salt. Drain salt water off squash and wash well and drain again.
Heat 1-inch salted water to boiling. Add cauliflower and broccoli. Cover and reduce heat. Cook 5 minutes. Rinse under cold water; drain. Rinse peas under cold water to thaw; drain. Mix mayonnaise, yogurt, lemon juice, salt and pepper in 2 1/2-quart bowl. Add cauliflower, broccoli, peas and carrots. Toss. Cover and refrigerate at least 4 hours. Stir in tomatoes.
Melt butter. Add flour and mix well, forming a roux. Add salt, pepper, milk and then cheese. Stir until thick and pour over 1 cup cooked macaroni. Bake at 350° for 30 minutes to 1 hour.
Brown meat and onion in butter. Drain excess grease. Cook macaroni by directions; drain. In deep casserole, build up in layers the meat and onion mixture, macaroni and top with cheese. Pour 1/2 can of tomato soup and 1/4 cup of water (mixed) over it. Bake at 275° for 30 to 40 minutes.
Chill shrimp and, if large, cut into halves or quarters. Add other ingredients and toss together. Chill and serve on lettuce. Serves 4 to 6 servings.
Cream margarine; add sugar gradually. Blend until smooth. Add eggs, one at a time, mixing after each addition. Stir in chocolate syrup, flour and nuts. Mix well. Pour into greased and lightly floured 11 x 15-inch pan. Bake at 350° for 20 to 25 minutes, or until they test done with toothpick. Do not overbake. When cool, cut into about 35 (2-inch) squares.
Mix sugar, flour, baking powder, salt, egg, dates, milk and nuts. Put into a greased 9 x 13-inch pan. Mix brown sugar, water and butter; pour over batter. Bake at 350° until golden crust, 45 minutes to 1 hour.
Cream sugar and shortening. Add egg, molasses and water; mix. Add remaining ingredients; mix until blended. Cover and refrigerate at least 1 hour. Heat oven to 400°. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake until almost no indentation remains when touched, about 8 minutes. Immediately remove from cookie sheet. Cool. Frost with Vanilla Butter Frosting. Makes about 4 dozen cookies.
Blend butter, sugar and vanilla in bowl. Add eggs and beat well with spoon. Combine flour, cocoa, baking powder and salt in separate bowl. Gradually add to egg mixture until well blended. Spread in greased 8-inch square pan. Bake at 350° for 40 to 45 minutes or until brownies begin to pull away from edge of pan.
Mix lemonade, Eagle Brand milk and Cool Whip. Fold into pie shells and refrigerate before serving. Keep refrigerated. Makes 2 pies.
Cut corn off cobs in large pan. Mix in remaining ingredients and place in oven at 325°. Bake 1 hour, stirring occasionally. Remove pan from oven and place in sink that has been filled with ice water. Package and freeze when corn has cooled.
Beat eggs; add oil, sugar, zucchini, vanilla and honey; mix well. Sift all dry ingredients together. Add gradually to zucchini mixture. Fold in nuts.
Mix and bake cake mix as usual. Prepare pudding as directed. Add cream cheese that has been at room temperature to the pudding. When cake is cool, spread this mixture on top of cake, then spread 1 cup coconut over top of pudding mixture, then 1 large can of crushed pineapple (drain well) over coconut. Then add Cool Whip on top; add nuts on top of that (you can use 3 packages of Dream Whip prepared as on box if you don't have Cool Whip). Keep refrigerated.
Mix ingredients together. Two teaspoons of mixture to 1 cup of boiling water is usual serving.
Brown ground meat; drain fat. Add soup, Ro-Tel and beans; let simmer until ready to serve. Sometimes, I add corn.
Bake cake according to box directions. Cool and cut up into small squares. Make pudding according to directions on the box. In truffle bowl, layer the above starting with the cake, pudding and Cool Whip. Sprinkle with the chocolate chips. Repeat until using all the ingredients. Refrigerate.
Preheat oven to 350°. Butter and line a loaf pan with waxed paper. Tear bread into small pieces (should be about 9 cups) onto a baking sheet. Bake 15 minutes, until dry. Set aside. Reduce oven heat to 250°. Saute onion in butter in a large frying pan until limp. Add mushrooms and cook until the liquid has almost evaporated. Add wine and spices and cook 3 minutes. Transfer mixture to a large bowl. Add celery, bread, eggs, stock and salt and pepper to taste. Let sit 5 minutes, stirring occasionally. Pack into the prepared loaf pan. Top with waxed paper and press firmly. Place the loaf pan in a roasting pan with about 2 inches hot water and bake 1 hour. Remove waxed paper from top. Turn out onto a serving platter and remove remaining waxed paper. Serve with gravy, if desired. This is a great substitute for traditional dressing served with poultry. Serves 8.
Heat oil in skillet. Add garlic and onion. Saute onion until transparent. Add lamb and brown; drain off fat. To lamb add water, soup, tomato sauce, salt, oregano and pepper. Simmer mixture gently. When ready to assemble, layer lamb, noodles and cheese and repeat. Bake 15 minutes, covered, at 350° in 8 x 12-inch pan (sprayed with Pam) for 15 minutes. Serves 8.
Prick with large fork all over both sides of meat. Pour small amount of oil on meat and rub in. Slit fat to keep from curling. Cover each side with garlic salt, pepper, chili powder and mustard. Lay on platter. Marinate 2 to 4 hours.
Cook fettuccine according to package directions. Rinse with hot water; drain. Meanwhile, in a 10-inch skillet melt butter until sizzling; add broccoli, mushrooms, carrots, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes). Stir in basil, salt and pepper. Add fettuccine and cheese. Continue cooking, stirring occasionally, until cheese is melted (3 to 5 minutes). Makes 6 servings. One serving has 240 calories, 11 g Fat, 20 mg cholesterol and 330 mg sodium.
Melt and mix together all above ingredients in a double boiler. Put about 1 teaspoon of mixture in a cupcake paper; roll around sides. Refrigerate until chocolate is completely chilled. When thoroughly chilled, put 1 teaspoon peanut butter in center of cup, then cover with chocolate mixture.
Combine tomatoes, onions and salt in bowl. Let stand overnight and then drain. In a large pot, add vinegar, ground cloves, black pepper, dry mustard and allspice. Simmer, stirring often, for 3 hours. Add sugar and simmer for 10 to 15 minutes more. Put in sterile jars. Delicious with pork, chicken or ham.
Brown hamburger. Add spaghetti sauce. Place this in 9 x 13-inch or 7 x 11-inch pan. Grate the cheese and add the sour cream. Spread over meat mixture. Top with crescent rolls, unrolled. If desired, crumble 1/3 cup Parmesan cheese and 2 tablespoons melted margarine evenly over dough. Bake at 375° for 18 to 25 minutes.
Beat egg yolks; beat in buttermilk and soda. Sift together and beat in flour, sugar and salt. Beat in butter and gently fold in egg whites. Bake on hot griddle.
Bake at 350° for about 45 minutes or until top springs back when touched. Ice as you like.
Combine berries, sugar, flour, lemon juice and salt; stir well. Prepare pastry and divide dough in half. Roll half of dough to 1/8-inch thickness to fit sides and bottom of a lightly greased 2-quart baking dish. Spoon half of berry mixture into pastry-lined dish; dot with half of butter.
Cook macaroni and drain. Shred sharp Cheddar cheese. In a buttered dish place 1/2 of the macaroni and half of the cheese. Sprinkle salt and pepper over it. Place remaining macaroni and cheese. Put oleo in small pieces over the casserole and cook at 375° until cheese is melted all the way through.
Cook meat, covered in boiling salted water at simmering until meat falls from bones. Remove meat from broth. Cut or grind into small pieces. Strain broth into top of a double boiler. Add cornmeal and cook over direct heat for 5 minutes, stirring constantly to prevent lumping. (Mixture needs to be very thick.) Add meat and chopped onion; season to taste. Cook over boiling water for 1 hour. Pack into loaf pans and store in the refrigerator.
Melt margarine in saucepan and add sour cream and soup. Combine with cooked potatoes in crock-pot on low. Heat for one hour. Delicious!
Mix all ingredients together. Then add 2 diced tomatoes. Stir lightly. Put in bowl and garnish with fresh parsley.
Saut minced onion and garlic in hot olive oil in a medium saucepan over medium heat until tender. Add sliced mushrooms and saut 5 minutes. Stir in beef broth and soy sauce. Stir together cornstarch and 3/4 cup water. Gradually stir into broth mixture. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute. Stir in salt and pepper.
Cream together, shortening and sugar. Add eggs and beat well. Sift together dry ingredients. Add to creamed mixture alternately with bananas, blending well after each addition. Stir in nuts.
Cut stems from artichokes, creating a flat base; snip off pointed leaves top. Cut away bottom row of leaves; on a flat board, turn choke upside down and pound until leaves separate. Wash chokes thoroughly. Combine breadcrumbs and cheese and spoon into and between artichoke leaves; drizzle olive oil onto stuffed chokes and place in large covered pot. Add water and steam over low flame for 40 minutes. Melt butter and dip leaves in butter when serving. Serve with Chianti or Merlot.
Mix rolled oats, brown sugar, salt and shortening. Pour boiling water and scalded milk over this. Let cool.
Beat all together at high speed in small mixer bowl until fluffy. Keep in tightly covered container in refrigerator. Melt some to brush on hot corn-on-the-cob. Excellent with hot vegetables or broiled fish, steak or poultry.
Mix dry ingredients; add raisins and set aside. Beat eggs until thick. Add sugar gradually and beat until thick and ivory colored. Fold in applesauce. Gently fold in flour and raisins. Pour into prepared jelly roll pan.* Bake at 375° for 15 to 20 minutes. Turn out on towel sprinkled with confectioners sugar. Trim wax paper from cake and roll up in towel (like jelly roll). Cool 10 minutes.
Mix the pie filling and pineapple together. Stir in the milk. Mix in the vanilla. Fold in the Cool Whip. Chill and serve.
Caramelize the sugar to amber color, put in apples, and stir until coated. Reduce heat and stir constantly. Add butter and stir for 1 to 2 minutes longer. Butter a glass pie dish and put the caramelized apples in. Serve with whipped cream.
Mix them all thoroughly and place the mixture in a shaker. Store the shaker in a cool, dark place to preserve the flavor until the mixture can be used up.
Dissolve gelatin in boiling water. Stir in fruits and nuts. Pour half of gelatin mixture into a 13 x 9 x 2 in. dish. Chill until firm. Store remaining gelatin mixture at room temperature. Prepare cheesecake filling according to package directions. (Reserve graham cracker crumbs for other uses.) Spoon cheesecake filling over congealed fruit mixture. Spoon remaining gelatin mixture over filling and chill until firm.
Wash pork chops and dry with paper towel. Baste both sides with mustard. Place in skillet with bottom covered with vegetable oil. Cook on medium temperature until brown. Drain oil. Add chicken noodle soup and water. Stir and cover. Reduce to low and simmer 30 minutes. Serve over mashed potatoes or rice.
Place ground vegetables in crock-pot; add salt. Cover and refrigerate overnight. Put into colander and rinse well with cold water to remove salt. Heat remaining ingredients; bring to a boil and boil 30 minutes. Put into jars and seal. It is recommended that jars then be processed in water bath for 10 minutes.
Combine sugar, syrup and vinegar in water. Cook until mixture spins a thread. Add peanuts and cook until all peanuts have popped and mixture turns a gold color. Add salt and butter. Add soda; stir well. Pour on a buttered cookie sheet. Cool and break into pieces. Makes about 2 pounds.
Mix Jell-O and water. Let stand until jelled slightly (thick, but not solid). In the meantime, drain pineapple very well and soak marshmallows in this until Jell-O is ready. When Jell-O is ready to be beaten, beat until it is foamy. Whip the cream very well. Fold into the Jell-O the pineapple, whipped cream, marshmallows and juice. Put into an 8 x 8-inch dish or pan and let stand overnight in refrigerator. Cut, serve and enjoy.
Preparation Time: 1 1/2 hours. Peel and slice apples thinly. Put in shallow 1-quart casserole and sprinkle with water. Sift dry ingredients and cut in butter until well combined. Sprinkle mixture thickly and evenly over apples. Do not mix the two. Cover casserole and bake at 350° for 1/2 hour. Uncover and bake another 1/2 hour. Crust will be crisp on top. Number of servings: 6 to 8.
Put a little butter in pan. Tear small hole in bread. Put bread on butter in the pan. Break egg into hole. Chop egg yolk slightly, let cook for 5 minutes, then flip egg and bread over once. Let cook 5 minutes more. Butter may be added then eat.
Line a 9-inch pie pan with pastry. Put in a large bowl sugar, flour and corn meal. Toss lightly with a fork. Add eggs (unbeaten), butter (melted), milk and lemon rind and juice. Beat with mixer until smooth and blended well. Pour into pie shell. Bake at 375° for 35 to 45 minutes or until top is golden brown. Cut warm.
Combine olives, chiles, green onion, tomato and spices in bowl; mix well. Stir in vinegar and olive oil. Chill until serving time. Serve with corn chips. Yield: 10 servings.
Preheat oven to 350°. Brown chops in hot mixture. Saute green peppers and onion in skillet until tender. Add remaining ingredients; mix well. Bring to boil. Spoon into 3-quart casserole. Arrange pork chops on top. Bake, covered, for 35 minutes; uncovered 15 minutes longer.