HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown beef until all pink is gone. Drain well; blot with paper towel. Add onion and cook until clear. Add Worcestershire sauce and stir. Add soups and corn; blend well. Add sour cream and blend. Place 1/2 of mixture in casserole and 1 cup of chips. Add remaining meat mixture and top with 1 cup of chips. Bake at 350° for about 45 minutes or until edges are bubbly. Let stand 10 minutes before serving.
Melt jelly and add cocktail hot dogs or small sections of regular hot dogs and heat through.
Mix all ingredients together except flour, then sift in the flour. Mix; knead mixture. Put in greased bowl and let rise another hour. Bake at 425° until brown.
Combine ingredients in a medium bowl. Toss well. Use as filling for pita bread.
Put in snapped beans. Bring to a boil. Simmer 20 minutes. Put in jars and seal. (Use the water to fill with beans in which they were cooked.)
Break bread into small pieces and moisten with milk. Mix all ingredients. Shape into cakes. Fry quickly in hot oil until brown.
Preheat oven 350°. Melt chocolate and shortening in saucepan. On low heat until melted. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in greased 8x8x2-inch pan. Bake 30-35 min. Makes 16 2-inch squares.
Heat oven to 400°. Mix butter, sugar, egg yolks and flavoring. Add food coloring of your choice to butter mixture. Work in flour. Use a cookie press for desired shape and design. Bake 7 to 10 minutes or until set.
Combine cottage cheese and lemon juice in blender. Blend until creamy. Add skim milk a tablespoon at a time to desired consistency. Yield: 1 cup. Per 1 tablespoon serving: 15 calories, 60 mg sodium and 1 mg cholesterol. Exchanges: 1 tablespoon free.
Mix cracker crumbs and 1 stick butter and press into 2-quart dish for crust. Mix powdered sugar, eggs and butter for 15 minutes with mixer. Pour over crust. Slice bananas and lay over powdered sugar mixture. Put pineapple over bananas, then spread on the Cool Whip. Top with nuts and cherries. Put in refrigerator.
Make jello as directed. Let stand until it starts to jell. Fold in whipped cream and sugar. Fold in pineapple and chill.
Melt butter and mix all ingredients. Pour into an unbaked pie shell and bake 35 minutes at 325°.
Cook bacon; drain. Cook pepper and onion in bacon drippings. Add drained tomatoes. Chop and mix well. Simmer 5 minutes. Remove from heat and add beans, mayonnaise and seasonings. Blend thoroughly but do not cook. Add mushrooms. Place in greased casserole and cover with bread crumbs. Dot with butter. Bake, uncovered, at 350° for 20 minutes.
Tear up spinach. Chop eggs and bacon. Mix together and add stuffing mix and onion. Pour dressing made from first 6 ingredients over spinach mixture.
Blend syrup and cornstarch in saucepan. Stir in pineapple and cranberry sauce. Cook, stirring constantly, until thickened and boiling. Boil and stir for 1 minute. Fill layers and top of cake.
Combine meat, crumbs, cheese, parsley, garlic, milk, eggs and seasonings; mix thoroughly. Form into small balls about the size of golf balls. Brown in hot vegetable oil over low heat. Make sure mixture is moist. Serves 6 to 8 people.
Combine ingredients and pour into a 9 x 13-inch pan. Sprinkle lightly with paprika. Bake at 350° for about 50 minutes.
Place lettuce in 9 x 12-inch pan, no deeper than 3-inches. Then layer finely chopped pepper and onion. Then peas and finely chopped celery. Mix sour cream and mayonnaise. Spread evenly. Sprinkle sugar evenly, then cheese. Cover. Let stand 24 hours in refrigerator. Crumble bacon on top. Several hours before serving, cut into squares the desired serving size.
Preheat oven to 350°. Grease the bottom of a 9 x 9 x 2-inch pan. Sift together flour, baking soda, cloves, cinnamon, ginger and salt. Cream together thoroughly the butter and sugar. Add the egg; beat until light and fluffy. Beat in molasses. Add flour mixture with hot water until mixture is just smooth. The batter will be very thin. Turn batter into pan. Bake 50 to 55 minutes. Remove the pan and cool on a rack. Sprinkle with confectioners sugar.
Brown ground beef and drain. Blend in gravy mix, garlic salt, water, and uncooked rice. Bring to boil, then reduce heat to low. Cover and simmer about 20 minutes. Stir in thawed peas. Continue to simmer until rice is tender. Stir in onions. Serve with soy sauce.
Mix all ingredients together in large bowl. Line muffin cups with paper liners. Fill muffin cups with fruit mixture and freeze. Yield: approximately 3 dozen.
Mix all ingredients together, beating well. Pour into pie shell. Bake slow until set and well browned. Bake about 45 minutes to 1 hour at 325° or 350°.
Put apples, onion and butter in saucepan; saute on low heat until onion is transparent and soft. Stir in curry, flour, milk and chicken broth. Cook on low until slightly thickened, stirring frequently. Add salt, pepper and chicken. Cook 5 minutes longer or until chicken is heated through. Divide rice in 4 portions; top with curry mixture. Serves 4.
Heat oven to 425°. Cut potatoes in half lengthwise. Cut each half into 4 wedges. In 3-quart saucepan, place potato wedges. Add enough water to cover. Bring to full boil and cook over medium heat until potatoes are tender (8 to 12 minutes). Drain.
Pour rice into greased casserole dish. Skin breasts and place over rice. Mix onion soup mix with can of mushroom soup and water. Pour over chicken. Cover and bake at 350° for about 1 hour or until done.
Mix well; add 1 cup chopped nuts. Bake in three 4 x 8-inch loaf pans for 1 hour at 350°.
Cook in a covered dish for 3 hours at 325°. Serve over rice or noodles.
Cream margarine and add lightly beaten egg. Blend in flavorings and liquid sweetener. Add banana. Sift flour, spices and salt. Dredge raisins and nuts in flour and add to mixture. Mix well. Add oatmeal. Drop by teaspoon onto ungreased cookie sheet. Bake for 12 minutes at 350°.
Combine last 5 ingredients. Prick chicken and pour sauce over it. Marinate 2 or 3 days, then grill.
Heat oil in large skillet. Add garlic, onion and sweet pepper and saute until veggies are limp, about 5 minutes. Push veggies aside. Dust chicken with flour and add to skillet. Brown 5 minutes per side over medium heat. Remove chicken and set aside. Add sherry and scrape up any browned bits from skillet. Add chicken broth and thyme. Return chicken to skillet. Cover and simmer until chicken is cooked through, about 20 minutes. Season to taste with salt and pepper. Makes 2 servings.
Simmer half and half with crushed lobster shells and four tablespoons of butter for 15 minutes. Strain, pressing on shells and reserve liquid. In a heavy bottom saucepan, melt 4 tablespoons of the butter over medium heat. Sprinkle in flour and cook 5 minutes, stirring constantly, keeping heat low so mixture doesn't brown. Add tomato paste, paprika and nutmeg. Whisk half and half into butter-flour mixture. Bring to a boil, stirring to thicken. Add lobster meat and sherry. Simmer gently 5 minutes and season to taste. Makes 6 (1-cup) servings.
Mix ingredients and pour over rabbit. Marinate overnight. Bake 1 hour at 450°.
Mix together and put in casserole. Stir every 10 minutes. Cook 30 to 40 minutes at 350°. Serve with party rye bread.
Beat in mixer for 5 minutes in order ingredients are given. Bake in greased and floured tube pan for 1 hour and 20 minutes at 325°.
Mix cocoa, sugar and salt in top of double boiler. Add hot water. Cook over low heat 10 minutes, stirring occasionally. Gradually add diluted Carnation milk to cocoa syrup and continue cooking in double boiler 10 minutes. Stir thoroughly before serving. Serves 6.
Beat eggs. Gradually add sugar, oil and vanilla. Combine dry ingredients. Add alternately with sour cream to the egg mixture. Gently fold in blueberries. Put in 24 lined muffin tins. Bake at 400° for 20 minutes.
In saucepan, heat oil on medium. Add garlic and saute until soft and golden. Add chicken broth, water, salt, pepper, bay leaves and jalapeno pepper. Simmer 5 minutes.
Mix egg and sugar. Add melted butter; mix well. Add jam; mix. Sift flour, baking powder, baking soda and salt together. Add to the creamed mixture, alternating with the milk. Mix well. Bake in a well-greased bread pan (5 1/2 x 9-inch) at 350° for 1 hour. Turn bread out on wire rack to cool. This bread cuts best when allowed to stand several hours.
Add ice cream to a punch bowl. Add cream soda. Add vodka. Add frozen strawberries. Serve in small glasses (plastic if you like). Enjoy!
Combine all ingredients except bread and strips of cheese. Cut loaf of bread in half lengthwise. Butter halves lightly. Spread mixture over top surface of bread evenly. Wrap heavy-duty foil around crust side of each half loaf, leaving top uncovered. Place on a cookie sheet; bake in a moderate oven, 350°, for 25 minutes. Garnish with strips of cheese and bake 5 minutes longer. Place cheese to form X's on top of loaf. Remove from oven and cut into diagonal slices.
Cut sausage into small pieces. Saute onions and sausage for about 10 minutes. Drain and rinse. Add to sausage mixture. Mix well. Add cheese.
Break Oreos by hand. Put 1/2 in bottom of dish. Mix oleo, cream cheese and sugar until smooth. Mix pudding per package; fold in Cool Whip. Combine both mixtures well; pour over cookies. Top with rest of broken Oreos.
Combine half of the crushed Oreos with the melted butter to make the crust. Blend and spread into bottom of a rectangular dish.
Brown hamburger and onion; drain fat. Add tomato soup. Brown eggplants in little oil until soft. Layer in casserole dish first with hamburger, then eggplants. Bake for 35 minutes at 350°, covered. Put cheese in the last 10 minutes, uncovered.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate or equivalent casserole dish. Brown hamburger and onion; drain. Spread in plate/casserole. Beat milk, baking mix, eggs, salt and pepper until smooth (1 minute with hand mixer). Pour over hamburger and bake for 25 minutes. Top with tomatoes; sprinkle with cheese, then bake for 5 to 8 minutes.
Place first 3 ingredients into a piece of cheesecloth. Tie with string. Combine white grape juice and water in a Dutch oven. Add spice bag and bring to a boil. Reduce heat and simmer 20 minutes. Remove and discard spice bag and stir in lemon juice and sugar. Serve hot. Yield: 3 quarts.
Preheat oven to 350°. Stir cake mix and cocoa. Add other ingredients. Beat at medium speed with mixer until blended. Pour into greased and floured pans (13 x 9-inch or two 9-inch pans). Bake 30 to 40 minutes or until toothpick inserted in center is clean. Cool and frost as desired.
Mix all ingredients with just enough milk to moisten dough to a stiff consistency, but soft enough to spoon. Dip with tablespoon and drop into deep hot (350°) fat (medium-high). Cook until golden brown. Yield: about 18 pups.
Put frozen potatoes in 12 x 18-inch glass baking dish that has been sprayed with Pam. Add mix, butter, flour, onion, salt, pepper and cheese. Bake at 350° for one hour, covered. Remove cover; bake until top is brown (about 20 minutes more). Serves 10.
Melt butter in the pan you are going to bake cobbler in. Mix Jiffy mix, sugar and milk together and pour over melted butter. Pour in the peaches. Bake 20 to 25 minutes at 400°.
Wrap hot dog slices in bacon and secure with toothpick. Arrange in single layer in a baking dish and sprinkle brown sugar over the top. Bake at 350° until bacon is done and sugar is melted.
Preheat oven to 350°; grease 9 x 13 pan. Cut chilies in half; lay out flat on bottom of pan. Cover chilies with half the tortillas, half tomatoes and half cheeses. Repeat for second layer. Beat eggs and spices; pour on top. Sprinkle with paprika. Bake 40 minutes, uncovered, until knife inserted comes out clean. Let stand 10 minutes and serve.
In large saucepan, melt butter. Add leeks and saute until they begin to soften, 3-5 minutes. Add stock & potatoes, bring to boil. Reduce heat, simmer until tender, about 20 minutes. Season to taste with salt and white pepper.
Preheat oven to 325°. Mix oil and sugar well. Separately sift together: flour, baking powder, baking soda and cinnamon. Blend half of the dry ingredients into the sugar and oil, then blend in the other half alternately with 4 eggs, beating one at a time. Mix thoroughly into batter, the carrots and pecans. Pour into lightly oiled 10-inch tube pan and bake about 1 hour and 10 minutes. Cool in pan. Split cake horizontally in 3 layers. Spread Orange Glaze between layers and on top.
Using a food processor or blender, shred about 1 pound of deer (venison). Cuts best if cold. Put your egg on to hard-boil. Dice celery and onions. Combine in bowl. Add sweet relish, mayonnaise, parsley, diced egg and add meat. Stir and add salt and pepper to taste. Great on buns or toasted bread.
Peel and wash onions. Remove some of the center. Place pat of butter in hole. Roll up 1 strip bacon and push down into center of onion. Salt and pepper to taste. Place in microwave dish and microwave on High for 4 to 5 minutes. Taste great!
Crush Doritos, place in bottom of 13 x 9-inch pan saving some to sprinkle on top. Pour chicken mixture over Doritos. Top with cheese and Doritos.
Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside. Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender. Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.) Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
In a large pot, heat milk and rice over medium heat for one hour, stirring. In another bowl, mix eggs, cream and sugar. Add this to the pot after one hour. Cook 10 minutes more. Add vanilla. Pour into 9 x 13-inch pan and sprinkle with cinnamon.
Slice tomatoes or cucumber and onions thin; cover with water then add lime and let stand 24 hours. Wash 4 or 5 times; add vinegar, sugar, and spices and cook until clear, about 1 hour over slow heat. Pack in sterilized jars; cover with hot liquid and seal.
Add cream-style corn. Simmer 5 minutes. Add milk and grated cheese. Stir until cheese melts and chowder is heated through. Do not boil. Serves 4.
Cook grits as directed on box. Add ingredients as listed, beating hard after each directed. Bake at 350° for 1 hour.
Set ice cream out to get room temperature. Make Jell-O with boiling water, add ice cream. Add remaining ingredients and put in a Jell-O mold. Refrigerate overnight. Nice for the holidays!
Combine first five ingredients in a large container with a tight lid. Combine remaining ingredients and mix well. Pour marinade over vegetables and toss; cover. Chill at least 3 hours. Yields 10 to 12 servings.
Mix all ingredients together. Add enough flour to roll. Bake at 375° for 10 to 15 minutes or until light brown.
Mix the first 4 ingredients thoroughly. Sift together and stir in the flour, salt, baking powder and coconut. Drop 2 inches apart on lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes. Frost with Orange Butter Frosting.
Mix flour, sugar and butter. Beat well. Add eggs, one at a time. Mix rest of ingredients. Cover bowl and chill. Roll dough and slice. Bake on cookie sheet 15 minutes at 300°.
Mix cheese and Ro-Tel tomatoes. Put in microwave until cheese melts, stirring often. Enjoy!
Mix dry ingredients well and blend in the unsalted butter until mixture resembles meal. In a bowl, combine the buttermilk and lightly beaten egg. Stir this mixture into the flour mixture and form into a ball. Knead the dough lightly on a floured surface until it is smooth. Transfer it to a buttered baking sheet and form it into an 8-inch round. Cut a 1/2-inch deep X in the center of the loaf with a shape knife dipped in flour. Cut should come to within 1-inch of edges. Bake in a preheated oven at 350° for 1 hour. Transfer to a rack and serve warm or at room temperature.
Heat oven to 425°. Combine flour, coconut, sugar, baking powder and salt in medium bowl. Cut in shortening with pastry blender (or 2 knives) to form coarse crumbs. Combine milk and vanilla. Add to dry ingredients. Mix with fork until particles are moistened and cling together. Drop tablespoonfuls onto baking sheet. Bake at 425° for 12 to 14 minutes. Yield: 12 to 16 biscuits.
Measure flour into bowl and make a well. Pour into the "well" (only after shaking up good) the whipping cream. Stir with a fork. Roll out as usual and cut with biscuit cutter. Bake at 450° for 10 to 12 minutes.
Combine all ingredients except bacon. Pour into greased baking dish. Arrange bacon slices over bean mixture. Bake at 325°, uncovered, about 1 hour.
Mix all together and spread in 9 x 12-inch pan; use your hand to spread evenly. Bake 15 minutes (or until browned some) at 350°. Cool in refrigerator, then add filling.
Drain canned fruits. Cut peach halves in two pieces. Arrange fruits in a 2 qt. shallow casserole dish. Mix together sugar, cinnamon, molasses, ginger, curry and butter. Dot fruit with small dabs of topping. Heat fruit at 350° for 35-45 minutes. Good with ham or chicken. Yield: 6-8 servings.
Mix first 3 ingredients and form into balls. Melt chocolate chips and wax until melted. Dip balls in chocolate and place on wax paper. Cool.
Mix all ingredients thoroughly and refrigerate. This sauce is particularly good with ham or cold turkey. It also may be used as an appetizer poured over a block of cream cheese and served with crackers. Yields 1 pint.
Mix all together in a large bowl; do not cook macaroni. Let stand overnight in a 9 x 13-inch pan. Before you bake it, add the crushed potato chips over the top. Bake 1 hour in a 350° oven. Very good. Serves 12.
Beat butter until creamy. Add sugar and beat. Add eggs, one at a time, beating well after each addition. In separate bowl, mix flour alternately with sour cream. Add soda and vanilla. Beat 1 minute longer. Use 1/4 stick butter to coat Bundt pan and dust with flour. Pour batter into pan. Bake at 350° for 1 hour and 20 minutes. Remove from oven and turn immediately onto plate.
Combine all ingredients. Place in a 9 x 12-inch greased pan and bake for 45 minutes in 375° oven (or 13 to 14 minutes in microwave at 70%).
In a quiche dish or 9-inch pie pan, layer the relish (or salsa), 1 cup Cheddar cheese and 1 cup Mozzarella cheese, then 1 cup Cheddar again. Beat the eggs and milk. Pour over the layered items. Bake at 350° for 45 to 50 minutes. Serve hot with your favorite crackers.
Cream shortening and sugars; add eggs, molasses and vanilla. Sift together flour, baking powder, soda, salt and cinnamon and add to shortening mixture. Fold in oats, raisins and walnuts.
Beat eggs; add cream and milk. Sift dry ingredients and combine with liquid using just enough flour that can be rolled but still soft. Mix well and let stand for 2 hours. Turn out on floured board and roll to 3/4-inch thick. Cut into strips, 6-inches by 1-inch. Fry in deep fat fryer at 360° until brown on both sides. Drain on paper towels and dust with powdered sugar.
Combine all these ingredients, except cheese and potato chips. Pile lightly in 1 1/2-quart casserole. Sprinkle with cheese, then with chips. Sprinkle with paprika. Bake at 350° until heated through, about 20 minutes. Yields 5 to 6 servings.
Sift sugar and flour. Bring shortening, oleo, water and cocoa to a boil. Pour this over the mixture of flour and sugar. Mix together well and add buttermilk, eggs, vanilla, soda and salt. Pour into a greased sheet pan. Bake at 350° for 20 minutes.
Cream margarine and sugars together until well blended. Add pumpkin, egg and vanilla, mixing well. Sift flour with soda, baking powder, cinnamon and salt. Add to creamed mixture, blending well. Mix in nuts. Drop from teaspoon onto ungreased baking sheets. Bake in 350° oven 10 to 12 minutes. Remove to rack to cool. Frost with Penuche Frosting. Makes about 7 dozen 1 1/2-inch cookies.
In a saucepan, combine sugar, cornstarch, water, raisins and orange and lemon juices. Cook, stirring constantly, until thickened and bubbly. Set aside to cool. Line a 9-inch pie pan with pastry. Pour in cooled raisin filling. Put top crust on and seal and crimp. Brush top with milk and sprinkle with sugar. Make tiny slits in top crust to allow steam to escape. Bake at 375° for about 45 minutes.
Dissolve yeast in the 1/2 cup water. In a separate bowl, pour 2 cups hot water over sugar, salt and shortening. Combine dry milk with 2 1/2 cups of flour. Stir into hot water mixture, beating well. Add yeast water and enough of remaining flour to form soft dough. When mixture begins to pull away from sides of pan, turn out onto lightly floured surface and knead until smooth and elastic. Form dough into a ball. Let rest on kneading surface or in a greased bowl. Cover with wax paper or a damp cloth. Let dough rise until it doubles in size, about 50 to 60 minutes.
Fry ground beef, scrambled until brown. Combine browned ground beef, tomatoes and tomato paste and cook for 2 to 3 hours.
Wash cranberries. Add to 1 cup of water and cook until tender. Add sugar and cook 5 minutes more. Soften gelatin in 1/2 cup water. Dissolve in hot cranberries and add pinch of salt. Chill until mixture begins to thicken. Add nuts, celery and grapes; mix thoroughly. Pour into oiled ring mold and chill until firm. Serve on bed of chicory or lettuce.
Use about 9 x 13 pan (glass prettier). Layer cookies, then sliced bananas. Make pudding and mix with cream cheese and Eagle Brand. Layer this. Can add more bananas, but top with another layer of cookies. Very pretty. Refrigerate, then serve.
Cook broccoli according to directions. Drain well. Saute onion and garlic in Pam sprayed skillet. Add mushrooms, soup and cheese. Heat thoroughly. Add broccoli. Mix well. Place in an ovenproof pan. Melt margarine. Add crumbled crackers. Stir until crackers have been coated with margarine. Sprinkle on top of broccoli mixture. Bake at 350°, uncovered, for 20 to 30 minutes.
Mix tomatoes, chunks of zucchini, onion and garlic; cook until boils. Add celery last; cook until almost tender.
Put all ingredients into a pan in one layer. Pour cooking wine over everything. Cover with foil and bake for 1 hour at 350° or until potatoes and onions are done.
Mix well and form into small balls. Place on cookie sheet. Bake in a preheated 375° oven for 10 minutes. Makes 70 balls. Freezes well.
Melt butter in 9 x 13-inch pan, remove. In large bowl beat eggs, add flour, milk, garlic salt and baking powder. Mix well. Add cheese and spinach. Pour in pan. Bake at 350° until brown and bubbly, 25 to 35 minutes. Cool for 45 minutes.
Add oil and vegetables to hot skillet or wok; saute until vegetables are almost tender (3 to 5 minutes). Add rice, meat and soy sauce and mix well. Lower heat and stir in beaten eggs. Cook for 1 to 2 minutes more, remove from heat and let set for 2 to 3 minutes (or until eggs are done). Additional soy sauce can be added to taste.
Combine eggs, sugar, shortening and molasses. Sift flour; measure and sift with baking soda, salt and spices. Add alternately with milk to first mixture. Beat until well blended. One cup of chopped raisins may be added to batter. Pour into well-oiled pan. Bake at 375° for 40 to 45 minutes.