HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, cook ground beef or pork and onion until meat is browned. Drain off fat. Stir in mushrooms, bouillon granules, Worcestershire sauce, 1 1/2 cups water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes. Combine sour cream and flour. Gradually blend some of the hot beef mixture into sour cream. Return to skillet. Cook and stir in catsup. Heat through. Serve over hot cooked noodles. Sprinkle with snipped parsley, if desired. Makes 6 to 8 servings.
Mix ingredients well. Put into a 9 x 13-inch pan. Sprinkle corn flakes or chips on top. Bake at 375° for 1 hour. Serves 12 to 15.
Will need 8-inch plastic flower pot, trowel, bunch of silk flowers and 1 package of gummy worms.
Mix all ingredient well. Reserve a small amount of tomato paste to put on top. Roll into a loaf. Add a small amount of water to baking dish and bake at 350° for 35 to 45 minutes. Wait about 5 minutes before slicing.
Mix lemonade according to directions. Chill until icy cold. Spoon sherbet into tall glasses. Pour lemonade over. Before serving, top with whipped topping. Top with a cherry.
Mix cinnamon and white and brown sugars. Roll each biscuit in this mixture. Stand biscuits upright in well-greased Bundt pan, one at a time. Pour remaining sugar mixture over biscuits. Melt margarine (butter) and pour over biscuits. Drop ice cream by teaspoonfuls over the biscuits. Bake at 350° for 30 to 40 minutes.
Combine tenderizer and olive oil. With meat in a large bowl, rub this all over and into meat. Mix all the herbs and spices together and place on a wax paper. Roll meat in this mixture, patting to help it stick to meat. Bake 1 3/4 hours until meat thermometer reaches 160° for medium. Serve with baked potatoes.
Boil sugar, syrup and water until it hardens when dropped in cup of cold water. Beat 2 egg whites. Beat in syrup a little at a time until real fluffy. Then add more rapidly. Continue beating until semi-cool. Add vanilla and continue for a few minutes. Then stir in nuts and spoon out or spread on a sheet. Cut out into squares.
Mix eggs and sugar in large bowl. Stir baking soda into flour. Add flour mixture alternately with pineapple. Add nuts. Bake in 13 x 9 x 2-inch pan at 350° for 45 minutes.
Cut chicken into strips. Mix other ingredients and marinate chicken 1 hour. Refrigerate at this time. After 1 hour, on skewers, alternate chicken strips with pineapple rings in "s" curve. Cook on medium to low heated grill for 25 to 35 minutes. Turn frequently and baste with sauce. Do not overcook.
Blend Kool-Aid, sugar and water and punch and juice. Chill. Add chilled ginger ale or Sprite just before serving. Serves 35 to 40 servings.
Combine first 3 ingredients. Blend and pat into a 9 x 11-inch pan for crust. Bake at 350° until light brown.
Remove all cartilage from real crabmeat or rinse Crab Delights. In medium size saucepan, melt butter; mix in flour. Slowly add milk, stirring constantly to keep mixture smooth and lump free. Cook, stirring over medium heat until mixture comes to boil and thickens. Mix in onion, Worcestershire sauce and bread cubes; cool. Fold in mayonnaise, lemon juice, salt and pepper. In another pan, heat butter slightly until lightly browned. Add crabmeat and toss. Combine with sauce mixture. Put in individual shells or 1-quart casserole. Sprinkle paprika and bake at 450° until hot, bubbly and light brown on top, 10 to 15 minutes.
Cream shortening and sugar. Add eggs one at a time, beating in well. Add buttermilk alternately with flour to which salt has been added, beating well. Mix to a paste cocoa and 1/2 cup hot water. Add soda to other 1/2 cup hot water. Add both to mixture. After mixing it will seem rather thin, but that is as it should be. Bake in 3 (8-inch) pans or 2 (9-inch) pans which have been greased and lined with wax paper at 350° until testing done with a toothpick. Frost with 7 Minute Frosting. Cover with shredded coconut.
Combine sugar, lime juice and water in bowl. Stir to mix, and then let stand until sugar is almost completely dissolved, about 15 minutes (mixture will be thick).
Melt butter in saucepan. Add onion; cook until tender. Stir in flour, salt and pepper. Pour this mixture into chicken broth (chicken removed). Stir to mix well. Cook and stir until thickened and bubbly. Stir in cut up chicken (bite-size pieces) and add vegetables. Heat until bubbly. Pour mixture into baking dish. Top with pie crust or biscuits. Bake at 350 degrees until crust browns.
Mix crackers with melted oleo. Put 1/2 in 9 x 12-inch pan. Beat pudding with milk for 2 minutes, then mix ice cream with pudding. Pour over crumbs. Spread Cool Whip over the top. Top with the other 1/2 of crumbs. Serves 16.
Combine rice, beef, egg, onion, salt and pepper. Steam cabbage until leaves are pliable; reserve water. Carefully peel off the cabbage leaves.
Boil sugar, cornstarch and water until thick. Remove from heat and add strawberry jello. Cool in refrigerator for 1 hour. Add sliced strawberries into baked pie shells. Refrigerate until set. Top with Cool Whip and serve.
Brown meat, onion and garlic in 1 tablespoon oil. Make sure you brown the meat real good because that is what makes the gravy brown. Add your garlic, seasoned salt, parsley, black pepper and banana pepper. Add water to cover and add 1 can of brown gravy and simmer for 1 hour. Serve over rice.
Mix everything except ginger ale. Freeze 24 hours. Take out 1/2 hour to 1 hour before use and mash until slushy. Add ginger ale.
Boil potatoes in jackets. Cool, peel and slice. Mix the 7 ingredients until well blended. Alternate a layer of potatoes, then a layer of dressing.
Cook bacon until crisp. Set aside. Heat 2 tablespoons of drippings in 10-inch skillet. Add potatoes; cover and saute over medium heat, stirring occasionally, for 15 minutes, or until tender. Uncover and brown. (Add more drippings if necessary.) Sprinkle lightly with salt and pepper. Add onions and green pepper. Saute for 5 minutes, stirring frequently. Beat eggs with water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour over ingredients in skillet. Cook as for an omelette, lifting edges to allow uncooked egg to run under. When firm and browned on bottom, sprinkle with cheese and bacon. Cover for 2 to 3 minutes.
Place cut up onion in a little hot oil and saute. Add cream, salt and pepper. Reduce heat to its lowest setting, never boiling. Heat it for 1 hour and pour over dumplings, noodles or potatoes.
Mix into balls about the size of walnuts and bake at 350° for 15 minutes.
Mix ingredients together. Bake in greased loaf pan. Cover with foil. Bake 45 minutes, uncovered, for 15 minutes at 350°.
Mix all ingredients, toss well. Sprinkle parmesan cheese over top. Before serving, mix again.
Mix first four ingredients together and stir over medium heat until melted. Cool to room temperature. Line pie pan with vanilla wafers. Cover wafers with a layer of vanilla ice cream, then spoon half of the chocolate mixture over ice cream. Cover with more ice cream and top with remaining chocolate mixture. Keep in freezer until ready to serve.
Sift the dry ingredients. Cut shortening in until like cornmeal. Put beaten egg in 1 cup measure. Add evaporated milk to measure 1 cup. Add to the mixture. Mix until dough pulls away from the bowl. Knead lightly. Wrap tightly in plastic wrap and chill overnight.
Pat dry all of the beef cubes (important because the meat will brown quite well this way); season the meat with a mixture of the salt and pepper. Heat 2 tablespoons of oil in a Dutch oven until it is quite hot but not smoking. Arrange the meat in a single layer; don't crowd the meat and brown it well on all sides. This may take 2 or 3 separate brownings.
Briefly saute mushrooms in melted butter or margarine and then add sherry and soy sauce. Turn heat very low and continue to simmer 10 to 15 minutes. Mushrooms will absorb liquid.
Combine first four ingredients, beat in oil. Gently toss with remaining ingredients. Marinate at room temperature for 1 hour.
Preheat oven to 375°. Set aside half of the sauce to brush on patties. In a large bowl, combine remaining sauce with remaining ingredients. Mix with fork. On large greased baking sheet, shape meat mixture into 8 (1-inch thick) oblong patties. Brush with reserved sauce over patties. Bake 20 minutes or until done. Serve patties with hot buttered noodles.
Boil artichokes in water for 20 minutes. Drain well. In bowl, mix artichokes, beaten eggs, Mozzarella cheese, grated cheese, salt, pepper, parsley and basil. Mix well. Sprinkle pie crust bottom with bread crumbs and add artichoke mixture. Dot top of pie with butter. Bake in preheated oven at 350° for 45 to 50 minutes or until bubbling. Serves 6 to 8.
Brown hamburger with onion and drain. Add chili powder and cans. Mix well and bring to a boil. Simmer 10 minutes.
Remove rind from the Brie with a sharp knife and put the Brie on a serving plate.
In small bowl, stir together sugar and spices. Stir into coffee. Into each of 6 mugs, pour 1 cup coffee and a generous tablespoon warm milk; stir. Sprinkle with an additional dash of ground cinnamon, if desired.
Melt chocolate squares or cocoa substitute with oleo. Stir well. Add sugar, eggs and vanilla. Stir. Add flour and nuts. Mix. Spread in greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Do not overbake. Cool. Cut into 24 squares. Serve.
Combine flour, margarine, 2 tablespoons powdered sugar and nuts and press into a buttered 9 x 13-inch pan. Bake at 350° for 15 minutes.
Put all ingredients in pot; cook 15 to 20 minutes, until cauliflower is soft. Let cool, then puree in blender or use potato masher. Will keep in refrigerator about 3 days or can be frozen.
Throw celery, fruits and nuts into a bowl. If you have a fancy glass bowl, use it. Mix the mayonnaise and lemon juice together; add to the fruit. Toss lightly with serving spoons. Chill in the refrigerator for about 1/2 hour and serve.
Melt butter in a Dutch oven over medium-high heat. Add chicken, onion and garlic and saut 10 minutes. Stir in next 7 ingredients. Cook over low heat, stirring often, 15 minutes. Stir in 2 tablespoons cilantro. Yield: 2 quarts. Prep: 20 minutes. Cook: 30 minutes. Garnishes: chopped fresh cilantro and Anaheim chile.
Cook broccoli until tender; drain. In saucepan, put margarine, all-purpose flour and milk. Bring to a boil, stirring constantly and adding milk gradually (to make smooth). Cut off heat and then add the cream cheese to mixture.
Combine dry ingredients. Cream the shortening, butter and sugar until fluffy. Add egg and molasses; blend well. Add dry ingredients gradually; mix well. Chill. Shape into 1-inch balls. Dip tops in granulated sugar. Flatten slightly; place on cookie sheet. Bake at 350° for 10 to 12 minutes.
Put all ingredients into a blender and blend for 1 minute. Stir in 1 package of crumbled Blue cheese.
Combine all ingredients in a 3 1/2-quart slow cooker. Cover; slow cook on high (300°) for 15 minutes. Reduce the heat to low (200°); continue to slow cook, uncovered, stirring occasionally, for 2 hours. Transfer the nuts to a baking sheet; cool completely before serving.
Mix all ingredients except pasta and Parmesan in a large bowl. Cook pasta, al dente, according to package directions. Drain pasta and add to sauce in large bowl. Toss well. Cool to room temperature before serving. Serve grated Parmesan on the side.
Put the sugar, milk, butter, cocoa and salt in a large saucepan; bring to a boil. Remove from heat and stir in the rolled oats, vanilla, nuts and coconut. Drop from a teaspoon onto waxed paper. Makes 48.
Cook dates and next 4 ingredients about 10 minutes. Pour over cereal and nuts and mix together. When cool enough to handle, grease hands and make small balls. Roll balls in coconut. Store in airtight container to prevent drying out. Makes 4 dozen.
Boil water; add chopped onion. Cut up potatoes. Cook until potatoes are tender. Add clams and evaporated milk. Heat until hot and serve.
Mix all ingredients well and serve on lettuce. Also excellent for sandwich filling or to fill pastry shells.
Drain pineapple and mandarin oranges. Mix all ingredients together using dry jello. There will be plenty liquid in other items for the dry jello. Mix well and refrigerate until it sets up and serve.
Heat oven to 325°. Beat eggs until frothy. Stir in sugars, oil, zucchini and vanilla. Combine dry ingredients. Stir into zucchini mixture until well blended. Stir in nuts. Pour into 2 well-greased 9 x 5 x 3-inch loaf pans. Bake 1 hour. Cool 10 minutes in pan. Remove to wire rack. Cool thoroughly before slicing.
In a skillet, heat oil. Fry pork chops until brown. Remove from pan and drain. Saute onions and peppers until tender. Place chops in casserole dish. On each chop place 1/2 cup rice, some onions and pepper. In a bowl, mix remaining ingredients; pour over chops and rice mixture. Bake, covered, at 350° for 40 to 45 minutes.
Combine rice, 2 cups of water and salt in a saucepan. Bring to a boil. Reduce heat and simmer covered 15 to 18 minutes (longer for brown rice) or until all water is absorbed and rice is tender.
Pierce meat thoroughly with fork. Place in cooking bag. Add sauce. Close bag loosely with strip cut from end of bag. Marinate for 3 to 4 hours or overnight in refrigerator.
Preheat oven to 350°. Beat together margarine, sugars, egg, water and vanilla until creamy. Add combined remaining dry ingredients; mix well. Drop by rounded teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Melt butter in ovenproof skillet. Add onion and tomatoes. Saute until onion is soft. Pour eggs into mixture; season. Cook until eggs have almost congealed. Stir in crab meat (cut in cubes) and cream cheese. Bake in 400° oven for about 10 minutes until cheese is melted and eggs are congealed.
Chop chicken breast halves into bite-size. Fry in the 2 tablespoons of oil. In another frying pan, add frozen California Blend vegetables. Stir-fry. Add chicken, then cream of mushroom soup, milk and Choy sauce. Serve over noodles or rice.
Brown meat and onion until done. Add next 3 ingredients, mixing in. Make a well in center of pan, adding vegetables. Bring to a boil and mix together. Reduce heat and simmer 5 minutes, covered. Serves 4.
These quantities are approximate. Use however much of the "mas o menos" items to get the desired degree of hot or spicy. Beware, cooking the chilies in butter will make them hotter!
Blend cake mix, oil, water and eggs. Stir in chocolate chips and nuts. Drop by teaspoons onto an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. (Top of cookies may look pale.)
In an 8 x 8-inch casserole dish, cover bottom with bread crumbs and butter. Mix together soup, onion, pimiento, sour cream, salt and pepper and pour over top of bread crumbs. Top with additional bread crumbs and butter. Bake at 350° for 1 hour.
Heat oven to 350°. Grease and flour tube pan or Bundt pan. Measure butter, sugar, eggs and vanilla into large mixing bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with milk. Pour into pan. Bake 70 to 80 minutes or until wooden pick inserted in center comes out clean. Cool in pan about 20 minutes. Remove from pan.
Put all ingredients in the blender and mix. Freeze. Mix with 7-Up or ginger ale.
Cook chicken with water to cover and 2 teaspoons salt until done (or salt to taste). Take chicken out; set aside. Beat egg with 1/4 teaspoon of salt. Add flour and mix quickly with a fork until batter forms very small pieces. Add rivels slowly to boiling chicken broth. Stir and simmer gently for 10 to 15 minutes. Add chicken taken from the bones and serve. Recipe for rivels may easily be doubled. Canned chicken broth may be used in place of cooked chicken and broth.
Mix the first 5 ingredients together. Broil one side of Pepperidge Farm rye until slightly brown. Turn; spread with mixture. Place piece of Swiss cheese on top of each rye and broil.
Toast almonds in butter. Remove half of almonds and set aside. Combine cereal, brown sugar, coconut and salt with remaining almonds and butter. Pat mixture into 13 x 9 x 2-inch pan. Bake at 375° for 5 minutes. Cool. Spread ice cream over cooled crust. Decorate top with reserved almonds. Freeze until firm. Cover tight. Yields 10 servings.
Cream shortening. Add sugar and blend. Mix in egg. Add vanilla, milk, baking powder, soda and salt. Blend well. Stir in flour and oats. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 minutes.
In saucepan, mix tomato sauce, brown sugar, vinegar and mustard. Stir over medium heat until sugar is dissolved. Combine remaining ingredients in separate dish. Add 1/2 cup tomato sauce mixture. Mix and shape in an uncovered pan. Pour remaining sauce over meat loaf. Bake at 350° for 1 hour (basting frequently).
Combine flour and 1/3 cup sugar. Set aside. In a small mixer bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Combine 3 teaspoons of the shredded orange peel and the orange juice. Add to beaten egg yolks, beating on low speed until combined. Gradually add the 2/3 cup sugar and salt, beating on medium speed until sugar dissolves. Gradually add about 1/4 of the flour mixture to yolk mixture, beating on low speed until combined. Repeat with remaining flour mixture, 1/4 at a time, beating a total of about 2 minutes.
Flake corned beef; mix with remaining ingredients, except buns. Spread in buns, wrap in foil and heat at 350° for 20 minutes. Prepare early and bake just before serving if you wish. Makes 8 buns.
Mix first five ingredients together, then add dry ingredients. Mix well. Chill a few hours or overnight.
Add potato, carrot, onion, celery, corn, broth, water, salt and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer until tender, about 10 minutes. Shake flour and milk in tightly covered container; gradually stir into hot mixture. Heat to boiling. Boil 1 minute. Stir in chicken and remaining milk. Heat over low heat, stirring occasionally, just until hot, about 10 minutes. Yields 6 servings.
Combine and toast first 5 ingredients in 300° oven for 1/2 hour. Stir often and watch closely. Allow to cool. In a 9 x 13-inch pan, put half of Rice Krispies mixture on bottom; spread ice cream on top. Cover with remaining mixture. Cover air tightly and return to freezer.
Heat soup and milk until soup is dissolved and smooth. Then place layer of potatoes, onion and soup mix. Sprinkle sugar, salt and pepper on each layer. Just dot butter on each layer also. Bake at 350° to 400° until potatoes are tender. If in a hurry, cook potatoes a few minutes first.
Cook chicken in boiling water for 20 minutes. Prepare stuffing per package. Cut cooled chicken into bite size pieces. Mix all ingredients. Add peas and carrots and mushrooms last. Cook at 350° for 30 to 40 minutes.
Slice squash and place in buttered casserole alternately with the other ingredients. Top with bread crumbs; dot with butter. Bake for 40 minutes at 375°.
Place brisket in baking dish. Sprinkle onion soup on top. Drizzle mixture of Worcestershire sauce and liquid smoke over top. Wrap in double layers of foil or heavy foil. Bake at 325° for 30 minutes. Continue baking at 250° for a minimum of 7 hours.
Saute pepper and onion in margarine. Mix with all other ingredients and bake at 300° about 45 minutes. When almost done, sprinkle with grated cheese. Put back in oven long enough to melt the cheese.
Melt butter. Beat eggs, then pour all into blender. Blend for 7 minutes continuously. Pour into pie shell and bake at 350° for 45 to 50 minutes.
Pop corn and pour into big roasting pan. Melt butter and marshmallows in saucepan. Pour over popcorn, a little at a time, stirring until all corn is covered. Wrap in Saran Wrap. Makes about 40 medium size balls.
Pound chicken breasts to make thinner. Brown in olive oil. Add onions, garlic, pepper and chutney. Cover and cook until chicken is done, 3 to 5 minutes. Uncover; add cream and cook a little more until sauce thickens. Serves 2 or 3.
Crush the vanilla waters. A food processor is the fastest for this. Melt the chocolate and add to the crushed wafers, along with the liqueur. Roll into small balls and roll in coconut to coat. Refrigerate to set, then pack in containers and keep refrigerated.
Mix flour and salt; cut in shortening. Add egg and water; mix to moisten well. You may need to add slightly more water. Roll out dough 1/4-inch thick and cut into squares. Drop in hot bean soup. Cook, covered, about 15 minutes. May also be used in chicken broth.
Saute in skillet until sausage is browned. Drain fat. Add 2 to 3 (32 ounce) jars chunky garden style spaghetti sauce; simmer. Meanwhile, cook pasta in 3 shapes. (I use elbow macaroni, twist macaroni and mini shells, but you can use any type you prefer.) Cook about 2 pounds total pasta. Drain pasta. In large casserole dish (9 x 13-inch), layer pasta, sauce, pasta, sauce. Top with shredded Mozzarella cheese. Bake 30 minutes at 350° or until cheese melts and is bubbly.
Combine ice cream and Cool Whip until blended. Save 8 Whoppers and crush remaining candy. Add 1 cup crushed candy to ice cream mixture. Spoon into crust. Top with remaining candy. Freeze 4 hours.
Cream together cream cheese and powdered sugar. Blend in peanut butter and Cool Whip. Spread 1/2 of mixture in 2 crumb crusts. Drizzle with fudge topping. Spread remaining 1/2 of mixture on top. Drizzle with fudge topping or chocolate syrup. Freeze or refrigerate.
Combine the ingredients in 3-quart casserole or 9 x 13-inch pan. Top with 2 cups cornflakes and 1/4 cup melted margarine, combined. Bake at 350° for 45 minutes. Yo do not need to defrost the potatoes. Freezes well.
Mix together. Bake at 350° for 45 to 50 minutes. Make a frosting glaze of powdered sugar, water and vanilla.
Combine pineapple, red pepper, ginger, lime juice, cloves, cilantro and liquid red seasoning in small bowl; toss to combine. Refrigerate for 15 minutes. Serve with chicken.
Blend marshmallow cream, almond extract and margarine with mixer. Gradually add rest of ingredients. Work dough with hands forming egg or desired shapes. Refrigerate overnight, dip in melted chocolate and decorate as desired.
In medium salad bowl combine peas, onions, green pepper and garlic. Stir together all remaining ingredients and pour over vegetables. Chill covered for at least 12 hours. Makes 8 servings.
In heavy pan, combine caramels and 1/3 cup evaporated milk. Cook over low heat. Stir constantly until caramels are melted. Set aside. In large bowl, combine cake mix, butter, 1/3 cup evaporated milk and nuts. Stir by hand until it holds together. Press half of dough into greased and floured 13 x 9-inch pan. Reserve rest of dough for top. Bake at 350° for 6 minutes. Sprinkle chocolate chips over baked crust. Spread caramels over chocolate pieces. Crumble rest of dough over caramels mixture. Return to oven and bake for 15 to 18 minutes. Cool slightly, then refrigerate 30 minutes to set caramels. Yields 36 bars.
Prepare rice mix. Cook onion and celery in butter. Stir in soup, sour cream, wine and curry powder. Stir in chicken and cooked rice. Turn into a 2-quart casserole. Bake, uncovered, at 350° for 35 to 45 minutes. Stir before serving. Serves 4 to 6.
Melt margarine in open roasting pan in preheated 250° oven. Stir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in large zipper bag.
Marinate meat in wine for 1/2 hour at room temperature. In 5-quart casserole, mix remaining ingredients and add meat mixture. Bake at 275° for 4 hours. Serve over egg noodles.
In a bowl, combine flour, cornmeal, sugar, baking powder and salt. Set aside. In another bowl, mix eggs, milk and oil. Add to flour mixture. Beat just until smooth. Spoon batter into hot, greased cast-iron corn stick pans. Fill 2/3 full each. Bake at 425° for 12 to 15 minutes. Makes 20 sticks.