HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat into serving size pieces and pound with a meat hammer. Combine flour, salt and pepper. Coat the meat with the seasoned flour. In a large skillet, brown meat in hot oil. Add remaining ingredients. Cover and simmer for 1 1/2 hours or until the meat is tender.
Fry hamburger, sausage and cayenne pepper. Drain grease. Combine cheese and oregano; mix well. Place on party rye bread and place on cookie sheet. Bake 15 minutes at 300°.
Cream shortening and sugars. Add eggs and vanilla. Beat well. Sift together flour, salt and soda; add to cream mixture. Stir in oats and nuts. Mix well. Drop by teaspoons on ungreased cookie sheet. Bake in moderate oven at 350° for 10 minutes or until lightly brown.
Stir together all ingredients except tomato sauce. Place 1 cup of mixture and the tomato sauce in a blender. Puree. Stir into the remaining mixture. Cover and chill several hours before serving.
Mix soda and buttermilk; then dissolve sugar. Use a big saucepan and boil slowly into soft ball stage 234° (236° if damp weather). Mixture turns brown as it cooks, but needs stirring constantly. Remove from fire and add flavors, margarine and pecans. Stir until it begins to look like its ready to sugar or cream. Drop in small cakes on wax paper. Makes about 30 pralines.
Wash and grind green tomatoes with coarse grind. Drain off juice. Cover with boiling water and let cool. Drain and repeat. Grind apples, raisins and suet. Add rest of ingredients. Combine all in large kettle. Bring to a boil and cook 1 hour. Pour in hot jars and seal. Makes about 9 quarts.
Heat oven to 325°. Butter a 1 1/2-quart casserole. Cook broccoli as directed. Beat Bisquick, milk, eggs and salt with a hand beater until smooth. Stir in broccoli and cheese. Pour into dish. Bake until a knife inserted comes out clean, approximately 1 hour.
Mix peanut butter and 10X sugar together until crumbly. Put in bottom of pie shell (save a little to put on top of pie).
Melt butter, mix with sugar. Add eggs one at a time, beating after each. Blend in vinegar, vanilla and pecans. Pour into deep dish pie shell. Bake at 350° for 40-45 minutes. Very quick and easy.
Brown hamburger meat slowly, then add the chopped onions, catsup and brown sugar. Cook slowly until done.
Make hamburger into meatballs, cocktail size or to your liking. Brown on a cookie sheet.
Mix ingredients and roll into small balls. Brown in skillet. Place in baking dish and add mushroom soup. Bake at 350° for 1 hour.
Sift flour once, then measure. Add baking powder and salt; sift 3 times. Cream butter thoroughly and add sugar gradually. Continue creaming until light and fluffy. Add egg yolks. Add flour mixture alternately with milk, beating after each addition. Stir in vanilla and coconut. Fold in egg whites carefully. Bake in a greased 8-inch pan at 350° for 30 minutes.
Brown ground beef with onion. Drain excess fat; add other ingredients, except tortillas and cheese. Dip tortillas into hot oil just long enough to soften. Drain on paper towels. Place 1/4 cup grated cheese on each tortilla; roll up each tortilla. Place in skillet of sauce mix. Cover and cook until heated through. Top with remaining 1/2 cup of cheese.
Cream together first 5 ingredients. Add flour, baking soda and salt to creamed mixture and mix until well blended. Shape into rolls. Wrap in wax paper and chill. Slice and bake in 350° oven until brown. (Chopped nuts can be added to the batter before baking if desired.)
Combine and warm until butter melts (use a slow cooker). Nice to serve at holiday time.
Sift the flour, then measure. Sift the sugar; measure and divide into 2 equal parts. Add 1/2 the sugar to flour, then sift together 4 times. Add salt to egg whites; beat until foamy. Sprinkle cream of tartar over egg whites, then beat until stiff but not dry. Fold in the remaining sugar, 2 tablespoons at a time. Add flavoring. Fold in the sugar and flour mixture, 2 tablespoons at a time; mix well. Pour into ungreased tube pan. Bake at 325° for 1 hour.
Combine sugar, cornstarch, salt and nutmeg in a saucepan. Gradually stir in water. Cook over moderately low heat (225°), stirring constantly, until thickened and clear. Remove from heat. Add butter and lemon juice. Stir until butter is melted. Keep warm until serving time.
Mix the salad type mixture together in a bowl. Stuff the salad into the hot dog buns. Wrap each one individually in aluminum foil, being sure to secure the foil tightly so that it is well covered and airtight. These may be frozen at this time for future use or simply bake in a 350° oven for 30 minutes. Add about 15 to 20 minutes if frozen. Makes 6 to 8 servings.
Tear angel food cake into pieces. Put in 9 x 13-inch pan. Make pudding as directed on package. Fold in Cool Whip. Pour over angel food cake. Next, fold in strawberries. Refrigerate until ready to eat.
Smear 1/2 can frosting in bottom of microwave tube pan. Mix remaining ingredients for 2 minutes using mixer on medium speed. Pour over frosting. Bake 12 minutes on High, turning occasionally. Leave in oven for 15 minutes longer. Remove from oven and turn upside down on serving platter. Ice top with remaining frosting, if desired.
*Or, use 4 teaspoons baking powder in place of the cream of tartar and soda.
Soak dates in brandy, turning occasionally until most of the brandy is absorbed, about 24 hours. Place a pecan in each date. Press to close. Roll in sugar. Store airtight in refrigerator.
Brown meat and potatoes together. Stir constantly to prevent sticking. Drain excess fat. Add green chili, tomatoes, garlic salt, onion powder and water. Bring to a boil and simmer 15 to 20 minutes. Serve with flour tortillas or Huevos Rancheros Tome Style.
Combine all ingredients in 8-quart or larger kettle. Bring to a boil. Let cool. Stir in one package of dry yeast. Let stand in pot for 3 days. Skim off dandelions and rinds. Bottle* and keep in dry place.
Beat all ingredients together. Pour over vanilla wafers in tin foil cupcake holders on a cookie sheet. Bake at 375° for 14 minutes or 350° for 20 minutes. When cool fill with cherry or blueberry pie filling. Makes about 2 dozen.
Heat oven to 350°. Lightly grease jelly roll pan or cookie sheet. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart in pan. Bake for 20 to 25 minutes, or until brown. Immediately remove from pan. Serve warm. Makes about 7 dozen.
Combine all ingredients. Melt one stick butter or oleo in a pan, pour it in the batter, add drained fruit of your choice. Bake at 350° for 30 minutes.
Combine ingredients. Mix well. Shape into small balls. Place on ungreased cookie sheet and bake at 350° for 10 minutes or until lightly browned. Serve hot.
Mix cream cheese, sugar and vanilla at medium speed until well blended. Blend in eggs. Stir in chocolate chips. Pour batter into graham cracker crust. Sprinkle a few mini chocolate chips on top. Bake at 350° for 40 minutes or until center is almost set. Cool. For best results, refrigerate for 3 hours.
Mix all ingredients; freeze in muffin cups or in 9 x 13-inch pan. Serve over lettuce leaf.
Mix 3/4 cup flour with sugar, salt and yeast. Heat milk, water and margarine to 120°. Gradually add dry ingredients. Beat 2 minutes. Add 1/4 cup flour; beat 2 minutes. Stir in additional flour to make soft dough.
Combine all ingredients in crockpot. Cook until it is a thick applesauce texture or preserves texture.
Beat eggs, sugar, salt and milk. Add corn. Pour into a pan in which margarine has been melted. Bake at 350° for 45 minutes.
Spray Bundt pan with Pam, then layer rolls, nuts, pudding and brown sugar. Layer until 3/4 full. You may dip rolls in mixture of brown sugar and cinnamon, then layer. Allow to thaw overnight at room temperature. Bake at 350° for 20 to 30 minutes.
Mix in bowl the cream cheese and crushed pineapple. Chop green onions and green pepper. Add to mixture. Serve with Wheat Thins or your favorite crackers.
In a large Dutch oven, place chicken at bottom, then add onion slices, carrots, peas and green beans. Add spices over chicken and vegetables. Add butter and white wine. Mix sour cream and soup; pour over all ingredients. Add sliced potatoes.* Put lid on and bake for 3 hours at 300° to 325°.
Combine sugar and syrup in saucepan. Cook over moderate heat until mixture bubbles. Remove from heat and add peanut butter. Mix well. Add Rice Krispie's- stir until well blended. Press mixture into a buttered 13 x 9 pan. Melt both morsels together over low heat or microwave; when blended spread over cookie mixture. Cool until firm. Cut into bars.
Mix together; roll in graham cracker crumbs. I crush a few more than 24. Chill. Slice and serve with whipped cream or you can eat it plain.
Peel and dice apples in large pan. Add all ingredients. Let boil until apples are glazed or transparent. Good for freezing.
Wash and dry broccoli and cauliflower. Break into florets. Add onions and raisins.
Taco Sauce: Stir together stewed tomatoes, sugar, oregano, Worcestershire sauce, salt, pepper and pepper sauce. Using edges of spoon, break up large tomato pieces. Stir in green peppers and onion; set aside.
Combine pineapple (with juice) and oranges. Chill in refrigerator overnight. The following day, drain well, reserving liquid. Cook liquid with sugar and cornstarch, over low heat, until thickened. Cool. Blend the thickened liquid with oranges and pineapple.
Cream brown sugar, Crisco and egg. Mix flour, salt and soda. Add milk; mix well. Add rhubarb. Mix sugar and cinnamon, sprinkle over batter. Bake in 9 x 13-inch pan at 350° for 40 minutes.
Put butter and sugar in a bowl; blend well. Crack eggs over mixture; add vanilla and mix. Put flour, baking powder and salt in a bowl and mix. Put everything together and mix well. Put dough in icebox to chill for 1 hour. Bake at 400° for 6 to 8 minutes.
Break linguine into 4ths and cook, drain and rinse. Mix altogether. Put in refrigerator overnight. Stir a couple of times through the evening.
Mix sugar, water and juice; boil to soft ball stage or 240° on a candy thermometer. Remove from burner; add orange rind and pecans and stir until syrup looks cloudy. Pour onto heavy wax paper as mixture cools. Break apart.
Combine all ingredients in a saucepan. Simmer for 1 to 2 hours so flavors blend. Stir occasionally. Serve with sauce.
Mix oil and seasonings; pour over crackers and toss. Seal tightly for several hours to let liquid absorb.
Saute garlic in shortening. Add meat and brown well. Sprinkle with salt and sugar. Add mushrooms. Cover and simmer 45 minutes, stirring occasionally or until meat is tender. Stir in green pepper and gravy. Simmer until green pepper is tender.
Boil, skin and bone chicken. Chop. Save broth. Mix all ingredients except cheeses, tortillas and chicken. Add 3/4 cup chicken broth.
Heat pineapple in juice until boiling. Add jello and mix well. Combine with buttermilk gradually. Add Cool Whip, apples and nuts. Let chill until firm.
Preheat oven to 400°. Sift flour, baking powder and sugar. Cut the Crisco into the dry ingredients. Stir in eggs and milk until mixture is slightly wet. Place butter in 9-inch round or square cake pan and melt in oven. Remove pan. Flour hands and quickly shape batter into desired portions and place in butter. Bake for about 10 minutes.
Peel and slice enough apples to fill pie shell. Mix the following and pour over apples: flour, sugar, cinnamon and salt. Mix together sugar, flour and butter and sprinkle this topping over pie. Place in small paper bag and tie with wire and bake at 400° for 1 hour. Serve warm with ice cream.
Combine milk and water, blend well. Then add vanilla pudding and whip. Next, chill 5 minutes. Whip whipping cream and fold into pudding. In a bowl, layer vanilla pudding, vanilla wafers and bananas.
Mix together flour, salt, cayenne and mustard. Add butter and mix well. Blend in cheese thoroughly. Add egg yolk and enough water to make a stiff dough. Roll out thinly and cut into narrow straws. Bake at 375° for 5 to 7 minutes until golden brown.
Marinate chicken in dressing overnight in refrigerator. Next day, mix together remaining ingredients. Pour over chicken that has been drained of dressing. Bake, uncovered, at 325° for 1 1/2 hours.
Put all ingredients in a large Dutch oven, cover and bake 4 to 5 hours at 250°.
Grate the first 3 items together. Cut 1/2 jar sweet pickles; add to other ingredients, then add 1/3 to 1/2 of the juice from pickles. Add enough mayonnaise to hold together.
Put sugar into heavy skillet and place on high heat. Stir until sugar melts and caramelizes. Add pecans and toss until nuts are coated. Turn out onto buttered piece of foil. Separate nuts and let cool. Wash spinach and lettuce to remove all sand. Dry thoroughly. Place into salad bowl. Top with mushrooms and onion. Sprinkle with tarragon leaves. Just before serving, drizzle oil evenly over leaves. Sprinkle with vinegar, salt and pepper. Toss. Add mandarin orange segments. Top with the pecans. Makes 4 servings.
Peel potatoes and eggs while they are still warm/hot to touch. Cut into eighths. Mix all ingredients together. Chill in a glass bowl for at least 2 to 3 hours. Best when prepared at least 1 day in advance. Serves 6.
Drain pineapple. Heat juice and add gelatin. Let cool until slightly set. Beat gelatin with electric beater until smooth. Fold in pineapple, celery, nuts, cream cheese and beaten cream (unsweetened). Pour mixture into glass bowl and refrigerate.
Spread coconut on bottom of a well-greased 15 x 11 x 2-inch pan. Spread pecans over coconut. Prepare cake mix as directed on box and pour on top of coconut and pecans. Mix butter, cream cheese, confectioners sugar and vanilla. Drop by spoonfuls on top of cake batter. Do not stir! Bake at 350° for 45 to 50 minutes. Let cool and serve.
Wash peppers (banana and bell). Cut into strips, removing seeds. Drain until almost dry. Pack into clean sterilized quart jars (pack tightly). Add 2 to 3 hot peppers to a jar. Add 1 teaspoon salt and 1 teaspoon alum to a jar of peppers. Sprinkle over the top. Pour hot boiling vinegar over pepper filling jar to approximately 1/2-inch from top of jar, making sure pepper is covered with vinegar. Wipe jar rim dry. Seal with hot sterilized seals and lids. Let stand for approximately 2 weeks before opening.
Cook over low heat the apricots, sugar and water until apricots are tender and most of the water is absorbed, approximately 20 minutes. Sieve fruit; set aside. Cream butter and brown sugar until fluffy. Add vanilla. Add flour and salt slowly. Spread evenly on bottom of 9 x 9-inch greased pan. Spread apricot mixture over. Bake at 350° for 25 to 30 minutes. Cool; cut into 1 x 2-inch squares. Decorate with almonds or coconut.
Stew chicken until tender and cut into bite size pieces. Reserve cup of stock. Cook noodles in remaining stock plus necessary water. Blend sour cream, mushroom soup and 1 cup chicken stock. Stir into mixture of noodles, beef and chicken. Pour into 9 x 12 x 2-inch pan. Sprinkle with paprika and bacon. Bake at 350° for 30 to 40 minutes. Serves 8 to 10.
In shallow casserole, arrange broccoli, topped with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs. Sprinkle over cheese.
Combine ingredients in large skillet. Cover and cook on a low flame 20 to 25 minutes, or until cabbage is tender. Serves 4 to 6.
Wash potatoes and cook in skins until done. Cool. Remove skins and dice. Add to potatoes the chopped onions, stuffed green olives, dill weed, mayonnaise and salt and pepper. (May substitute salad dressing for mayonnaise if taking to a picnic where it can't be kept cold.)
Grease and flour tube pan. Mix dry ingredients in a large bowl. Make a well in center and add milk and melted butter. Mix lightly with wooden spoon. Knead lightly. Mixture should be slack, not wet. Fold in raisins. Place in prepared pan and bake 1 1/2 hours at 350°. After removing cake from pan, wet it lightly with cold water.
Boil potatoes and leave in jackets. Heat remaining ingredients in fondue pot. Keep on low temperature. Dip potatoes and eat immediately.
Melt shortening in a 3 or 4-quart saucepan. Remove from heat and let cool. Sift baking soda, spices, salt and flour together. Add sugar, molasses and egg to cooled shortening and beat well. Stir in flour, forming a stiff dough. Chill thoroughly before forming into 1-inch balls. Preheat oven to 375°. Roll cookies in granulated sugar and place 2 inches apart on greased cookie sheets. Bake 8 to 10 minutes. Makes about 50.
Cream together the butter and 1/2 cup sugar. Add the egg yolk, flour and salt. Grease a 14 x 10-inch pan well. Pat batter on pan. Bake at 350° for 15 minutes. Remove; spread the apricot jam on top. Have the egg whites beaten stiff with 1 cup sugar and the vanilla mixed in them. Spread on top of jam; bake for 20 minutes. Cut in bars while hot.
Mix all together. Bring to boil, then remove from heat. This sauce is good for chicken or pork. Makes 3 gallons.
Cut a slit in each olive. Fill a jar with olives. Cover with marinade. Olives will keep many months and improve with marinating. You can also use this over salad or as a marinade for steak tips, lamb tips or pork tips. Enjoy!
Cream the oleo and sugar substitute. Combine baking soda and applesauce; add to creamed mixture. Add remaining ingredients; mix well. Pour into nonstick 7 x 11-inch baking pan. Bake in preheated 350° oven for 40 to 50 minutes. When cake is cooled, cut into 15 equal slices.
Boil first 3 ingredients; add flour and sugar, then add buttermilk, soda, eggs, vanilla and marshmallows. Mix all together in bowl. Pour into 9 x 13-inch pan. Bake at 350° for 35 minutes.
Heat oven to 350°. Put flour, sugar, 1/4 cup cocoa, baking powder and salt in a deep dish baker. Stir to mix well. Add milk and oil. Stir until well blended. Sprinkle brown sugar, remaining 1/4 cup cocoa and chocolate chips over the batter. Mix vanilla with water and pour evenly over the top (try almond extract instead of vanilla sometime). Bake at 350° for 30 to 35 minutes or until surface looks dry and brownie-like. Serve warm with ice cream or whipped cream. Makes 9 servings; 243 calories each.
Heat oil in deep frying pan. Add onions, garlic and brown; add meat and brown slowly. Heat tomato juice, puree, and paste in deep kettle (3 qt. size). Add meat mixture, celery, green pepper, parsley, and other seasonings. Simmer slowly for 1 1/2 hours. Remove bay leaf. Add sliced olives; simmer 10 minutes longer. Serve over hot spaghetti. Top with Parmesan cheese. Makes 2 quarts spaghetti sauce. Freezes well.
Mix all ingredients together, beating well. Place batter in a buttered bread pan. Bake at 350° for 1 1/2 hours. Cool and slice.
Mix together all ingredients. Form into balls. Freeze on cookie sheet. Bake frozen balls in 350° oven for 10 minutes or until bubbly. Makes 60 to 70 bite-size balls.
Place cut apples in a 9 x 9 x 2-inch pan or deep dish baking pan. Mix together the white sugar and cinnamon; pour over apples. Mix the brown sugar, flour and margarine together until mixture is crumbly; place on top of apple mixture. Bake in preheated 425° oven for 25 to 30 minutes, or until apples are soft when pierced with a fork. Serve warm with ice cream or whipped cream.
Wash and slice yellow summer squash. Roll in corn meal. Salt and pepper to taste. Fry in a small amount of bacon drippings until brown. (Could use scrambled egg mixture first and the cornmeal.)
Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack. Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12 to 15 servings.
Mix all above ingredients together. Drop by teaspoonful onto cookie sheet and bake at 350° for 8 minutes.
Mix all together. Garnish with paprika and additional parsley flakes. Serve with Town House crackers.
In large bowl, combine dry ingredients. Cut in Crisco. Add milk and mix well. Roll out and cut with biscuit cutter. Place on greased pan and bake at 400° for 12 to 15 minutes.
Combine last 9 ingredients. Deep fry wings. Let simmer in sauce for 10 minutes.
Blend soup, milk and mayonnaise. Stir crab into mixture. Blend half of shredded cheese into mixture. Stir in the noodles. Put in a 1-quart casserole and top with remaining cheese. Bake at 350° for 35 to 40 minutes (from room temperature).
Preheat oven to 450 degrees. In a large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until evenly coated. Spray 9 x 13 inch pan with Pam: arrange potatoes in pan; discard bag. Bake uncovered, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Makes about 4 servings.
Chop cabbage into medium pieces. Spread cabbage in bottom of 13 x 9 x 2-inch baking dish. Brown meat and onion in large skillet. Stir in rice, salt and pepper. Spoon mixture over cabbage. Heat tomato soup and water to boiling; pour over all ingredients. Sprinkle cheese on top. Cover baking dish with foil. Bake 1 1/2 hours in a 350° oven. Makes 4 servings; this may be doubled.
Brown ground beef and onion until brown, then add the rest of the ingredients. Simmer for 45 minutes minimum. The longer it simmers the better it tastes. Good over rice or noodles.
Pat ham slices dry with a paper towel. Spread cream cheese in a thin layer over ham. Place one onion on ham and roll up. Put in fridge to set. When ready to serve, cut rolls into slices. Arrange on platter and serve.
Pour beaten egg into preheated, nonstick skillet coated with vegetable cooking spray. Cook until slightly firm. Combine cottage cheese and seasonings and spread over half of egg. Fold the egg in half. Cover and cook for 2 to 3 minutes. Serves 1.
Preheat oven to 350°. Mix ingredients together in oblong Pyrex dish. Sprinkle with more shredded cheese. Bake at 350° for 1 hour.
Wash sauerkraut and cook until tender. Cut bacon and fry. Add onion and meat to fry until meat is tender. Add Polish sausage and sauerkraut and boil until the flavors blend. Season to taste. Add sauteed mushrooms.
Combine all ingredients in a large mixing bowl and beat with electric mixer until well blended. Bake at 350° for about 50 minutes in a well greased and floured pan.
Add potatoes to sugar slowly until it thickens. Sprinkle powdered sugar on wax paper. Roll out sugar mixture (thin) and spread with peanut butter. Roll into a log and cut.
Prepare and bake cake mix as stated on package (bake in a 9 x 13-inch pan). After cake has cooled, spread drained pineapple on top. Make cream cheese icing by mixing the butter, cream cheese and vanilla together and gradually add the box of confectioners sugar (may not need entire box of sugar); continue to beat icing until it appears glossy. Spread onto cake and refrigerate.
Dissolve Jell-O in hot water. Add lemon juice and salad dressing. Blend with rotary beater, add cold water and blend. Pour into freezing tray and chill until firm around the edges. Remove from tray and whip until fluffy. Fold in fruit. Chill.
Mix beef, crumbs, onions, milk, egg and next 4 seasonings. Gently shape into 1-inch balls. Melt shortening in a large skillet; drain off fat. Heat chili sauce and jelly in skillet until jelly is melted, stirring constantly. Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in a chafing dish. Put toothpicks beside the chafing dish.
Brown meat, onions, green peppers and garlic. Cook until onoins are transparent. Drain. Add tomato sauce, paste, salt, pepper and other spices. Cover and simmer one hour. Remove bay leaf. Arrange in layers of sauce, noodles and cheeses. Bake at 350° for 40 minutes.
Mix honey, oil and eggs with wire whisk. Add almond extract, orange peel, salt, oatmeal and coconut. Stir until well blended. Bake at 400° for 7 minutes or until tops are light brown.
Prepare meat with seasoning mix. Let cool. Chop lettuce, cucumbers and tomatoes into small pieces and toss together in large bowl with all other ingredients. Crush Doritos and put into salad and toss.