HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim excess fat from beef. Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices.
Crumble Oreo cookies into fine crumbs and line bottom of a 9 x 13 inch pan. Mix milk and instant puddings together. Add vanilla ice cream and mix. Pour over crumbs. Spread with Cool Whip and nuts. Freeze. Set out 1/2 hour before serving.
Heat oven to 325°. Place 12 chocolate or vanilla wafers on ungreased baking sheet. Cut 6 large marshmallows in half. Place one half, cut side down, on each wafer. Snip top of each marshmallow. Bake just until marshmallows are puffed, 5 to 7 minutes. Place 1/4 teaspoon jelly on each marshmallow.
Brown beef in heavy skillet; drain. Add all other ingredients listed. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add 2 cups of shredded cabbage, 1 cup frozen or fresh green beans (optional) and 1/2 cup small elbow macaroni. Bring to a boil and simmer until vegetables are tender. Sprinkle with Parmesan cheese when ready to serve in each bowl.
Sift together and mix the first 4 ingredients. Add remaining ingredients. "Do not beat cake." Bake at 350° for 30 or 35 minutes.
Put beans in large pot. Cover with water. Add salt, sugar & vinegar. Bring to a boil. Cook until beans turn brown. Ladle into hot sterilized jars using liquid from pot. Seal. Drain and rinse before cooking.
Place beans in a large crock; cover with water and soak 8 hours. Transfer to saucepan and cook until beans begin to simmer and skins burst. Drain. Place beans in a baking dish or pan. Mix ingredients and pour over beans, stirring well. Bake in 300° oven for several hours, until bubbly, but not dry.
Mix sugar, syrup, and oil; add eggs. Dissolve soda in boiling water and add to sugar mixture. Combine flour and spices; add to sugar mixture. Add 1 c. boiling water; mix well. Pour into greased and floured pan. Bake at 350° for 45 to 50 minutes. While still hot, sprinkle powdered sugar on top. Cut into squares when cooled.
Cook chicken and shred. Mix Cheez Whiz, cream of chicken soup, chicken broth, Ro-Tel, salt and pepper together. Place chicken in 9 x 13 pan. Pour mixture over chicken. Bake at 350° for 20 to 25 minutes. Crush Doritos. Pour over casserole. Bake another 5 minutes.
Heat oven to 325°. Mix shortening, sugars, egg and vanilla thoroughly. Measure flour by dipping method or by sifting. (For softer, rounded cookies, add 1/4 cup more flour.) Stir dry ingredients together; blend in. Mix in nuts and chocolate chips. Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until delicately browned. Cookies should still be soft. Cool slightly before removing from baking sheet.
Combine cheese and margarine; cream until smooth, using electric mixer. Add pepper, mustard and flour; mix well. Stir in rice cereal. Form dough into small balls; flatten with a fork to make wafers. Place on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes or until lightly brown. Store in airtight container. Yield: About 3 dozen.
Mix all ingredients together well. Add a small amount of drained juice if necessary. Chill and serve in pretty dessert cups. Yields 12 servings.
Unroll pizza dough onto an 18-inch piece of lightly floured wax paper. Roll dough into a 16 x 10-inch rectangle. Cut dough lengthwise into ten 1-inch wide strips. Shape each strip of dough into circle overlapping about 4 inches from each end and leaving ends free. Taking one end of the dough in each hand twist at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under to seal.
Scrub and trim zucchini, then cut into long thin slices. Bring 1-inch water to boil in a large pot. Add 1 teaspoon salt. Cook zucchini about 5 minutes. Drain.
Coarsely shred the potatoes. Add cheese and melted butter. Mix lightly and add onion, salt, pepper and sour cream. Dot with butter. Bake 25 minutes at 350°. Serves 8.
Season chicken after it is cut up. Fry until brown. Place chicken in a casserole dish. Put the bread crumbs over the chicken. Put the can of cream of chicken soup and a can of water into a bowl and mix very well. Pour over chicken and bread crumbs. Bake at 350° until brown.
Wash and clean chicken. Put in pot, cover with water. Boil for 30 to 35 minutes. Remove from pot, put in colander to cool. Peel and dice potatoes and put in pot with juice from chicken. Add onion powder, salt and pepper. Pick chicken off bone and put in pot with other ingredients. Simmer for 30 minutes.
In double boiler top over boiling water, melt Velveeta cheese in water and add green chilies, taco sauce, garlic powder and Mexene. Mixture will be thin so thicken it by adding cornstarch dissolved in cold water by adding it little at a time. If it gets too thick, add water. Will separate under refrigeration, but does not matter as reheats in double boiler. Yields 1 1/2 pints.
In a shallow dish, combine flour with salt. Roll scallops in flour mixture. In another small bowl, dip scallops in egg, mixed with water. Then coat with bread crumbs. Drop into hot oil in fryer. Fry until golden, about 3 minutes. Drain. Serve hot.
Brown beef and onion. Mix in beans. Dip tortillas, one at a time, into hot Crisco briefly and drain. Spread beef and bean mixture in each tortilla and roll. Place in shallow baking dish. Cover with sauce. Top with cheese. Place in oven at 350° and heat until cheese is melted. If you wish, when serving, top with lettuce and tomatoes.
Cut sausage into 4 sections. Cook in 2 cups water until well done. Remove meat and put aside. Pour liquid into bowl and let grease rise to top. Skim grease off. Grind or break up meat into 1 cup reserved liquid. Bring to boil remaining liquid and enough water to make 2 cups. Stir constantly and add 1 cup cornmeal. Reduce heat and stir for 5 minutes or until very thick. Add meat mixture, salt and pepper. Mix and pour into greased loaf pan. Cool, uncovered, in fridge. Turn onto plate, slice 1/2-inch thick and fry until crisp.
Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of Chicken-Flavored Rice Mix.
Prepare seafood (cook shrimp, etc.). Saute pepper, onion and garlic in butter until tender. Place seafood in one layer in 9 x 13-inch pan. Sprinkle pepper, onion and garlic mixture over seafood.
Mix all ingredients into buttered clear glass dish, putting potatoes on bottom. Combine cream of chicken soup, sour cream and onion. Mix together. Pour over potatoes. Add corn flakes (crushed) on top, then sprinkle on grated cheese. Bake at 350° for 1 hour, putting on aluminum foil for first 1/2 hour.
Mix together 1 cup sugar, 1 teaspoon cinnamon and margarine in pan and boil. Open biscuits. Cut into quarters. Mix balance of sugar and cinnamon in medium bowl with lid. Put cut up biscuits in bowl and shake well to coat biscuits. Do not grease tube pan. Sprinkle nuts, raisins, etc. in bottom. Lay cut up biscuits in tube pan. Pour half of boiled mixture over biscuits, adding more nuts, etc. Do same with other 2 cans of biscuits. Pour balance of boiling mixture over. Bake at 350° about 40 minutes. Turn out onto plate immediately.
Mix in bottle by hand cream cheese, garlic powder, horseradish and crabmeat (drained). Make into a ball or mold. Spoon over sauce (ketchup and horseradish mixed together) to cover mold. Keep cold; serve with Wheat Thins. Excellent appetizer.
Mix ingredients in large bowl. Then make 1-inch balls of dough and roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes or when top starts to crack for chewy cookies.
Cook the acini de pepe macaroni in salted water. Rinse and drain. Drain fruit; set both aside. Cook pineapple juice with the sugar, flour, salt and eggs. Cook until thick; pour over macaroni. Refrigerate overnight.
Cream butter and sugar thoroughly. Add eggs, one at a time, and beat well. Sift flour, soda and salt. Add to creamed mixture alternately with banana puree. Fold in nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 or 60 minutes. May double recipe and make 2 loaves at one time with success.
Combine ingredients in order in a large pot. Cook on medium heat for about 1 1/2 hours. Pour in jars and seal in boiling water for a few minutes.
In a skillet, brown the ground beef and onion. Drain. Add the oregano, salt and pepper. Set aside. Beat eggs and milk together. Add cheese and meat mixture. Pour into pastry shell. Bake at 375° for 30 minutes or until knife inserted into center comes out clean. Remove from oven. Pour pizza sauce over top and sprinkle with grated Parmesan cheese. Return to oven for about 5 to 10 minutes.
Combine cocoa, sugar, salt and cornstarch in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly until mixture boils. Boil 1 minute. Remove from heat. Blend in butter, vanilla and cinnamon. Cool slightly. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Whip cream and 2 teaspoons of sugar in small chilled bowl. Top each piece of pie with dollop of whipped cream.
Melt butter, add seasonings and saute about 5 minutes. Add shrimp and cook until shrimp are pink. Add flour, then slowly add 2 cups milk, stirring to blend on low to medium heat (High heat will cause soup to curdle). Add cheese and melt. Add broccoli and more milk if necessary for desired consistency. Season to taste.
Brown beef in butter in deep kettle. Add remaining ingredients, except cashew nuts. Pour into 2-quart casserole. Bake 1 hour at 350°, stirring occasionally. Add cashew nuts and bake additional 30 minutes. Yields 8 to 10 servings.
Melt butter and cheese in pan over medium heat. Add soup and onions. Mix well. Take off stove, then add rice and broccoli. Mix all together. Pour in baking dish and bake at 350° for 30 minutes or until golden brown.
Saute peppers and celery in margarine until tender. Stir in seasonings. Beat egg and mayonnaise together in large bowl. Stir in vegetables and gently add crabmeat. Spread into pie plate. Spread a little mayonnaise on top and sprinkle with paprika. Bake at 375° for 15 minutes. Then broil 3 minutes.
Cream butter and sugar. Put eggs in a cup and finish filling with milk. Add this to the butter and sugar; beat well. Sift flour with baking powder alternately with milk. Bake in tube pan in a slow oven.
Remove the pits from the prunes and mash to a pulp. Add lemon juice, grated peel and 2 tablespoons sugar. Blend well. Add remaining 2 tablespoons sugar to the beaten egg whites and beat until stiff. Fold prune mixture slowly into beaten whites and pile lightly in a greased baking dish. Bake at 350° for 20 to 30 minutes. Serves 6.
Combine sauce ingredients in pan. Heat to boiling; reduce heat, simmer, uncovered, for 30 minutes. Stir occasionally. Sprinkle ribs with salt and pepper. Cook under grill or on barbecue until nearly done. Last 15 minutes, brush with the sauce. Or can marinate in sauce at least one hour before cooking.
Mix together. Bake at 350° for 30 minutes. Serve hot with crackers.
Heat cream and butter together. Add salt. Place hash browns in a thin layer in an oblong baking dish (9 x 13-inches). Pour cream mixture over hash browns; sprinkle with cheese. Bake at 325° for 1 hour. Serves 8.
Mix all dry ingredients. Add egg and milk. Add butter. Fold in blueberries. Put batter into 12 greased muffin pans or use cupcake papers. Sprinkle the top with cinnamon and sugar. Bake at 400° for 16 to 20 minutes.
Mix eggs, sugar and shortening in bowl. Beat smooth. Save out 1 cup of flour to use on board to work dough smooth. Sift remaining 2 cups of flour, baking powder and salt together. Add dry ingredients, milk and vanilla to egg mixture to make dough. Roll out and cut with cookie cutters. Bake at 350° until light brown.
Measure first six ingredients into medium saucepan. Cook on medium heat, constantly stirring until margarine and brown sugar are melted. Add spices and continue cooking until well blended.
Slice lemons paper thin and combine with sugar. Let stand 2 hours or longer. Add eggs. Place in pie shell and cover with crust. Bake at 450° for 15 minutes, then 375° for 20 minutes. Cool.
Melt 1 stick of butter in iron skillet. Mix Jiffy cornbread mix. Put in eggs, cottage cheese and onion and pour butter over mixture. Bake in 375° oven for 25 to 30 minutes.
Drain and wash sauerkraut. Dissolve sugar in vinegar. Mix all ingredients and store overnight in refrigerator. Will keep for a week.
Grate the lemon and squeeze out juice. Combine rind, juice, sugar and flour. Add milk, melted butter and 2 egg yolks. Beat egg whites until stiff; fold into mixture. Pour into pie shell. Bake at 375° until top is golden brown and thin knife inserted in middle shows clean (approximately 30 to 40 minutes).
Combine peaches, sugar and lemon juice. Turn into an 8 x 8 x 2-inch pie baking dish. In mixing bowl, combine muffin mix and nutmeg. Cut into butter until like coarse crumbs. Spoon over peaches. Bake in a 375° oven for 40 to 45 minutes. Cut into squares. Serve warm or cold with ice cream.
Mix together pumpkin, eggs, sugar and salt. Add evaporated milk, cinnamon, cloves, nutmeg and ginger; beat well. Pour into pie shell. Bake at 400° for 40 to 45 minutes.
Sift dry ingredients together. Add egg, fruit cocktail and vanilla and mix well. Spread in a greased 9 x 12-inch pan. Sprinkle with 1 cup brown sugar and 1/2 cup broken nut meats. Bake for 40 to 50 minutes at 325°. Serve with whipped cream or ice cream.
Put in large bowl or pan, yeast, warm water, sugar, salt and shortening. Stir all together real good and put flour into this mixture and stir well. Put enough flour to make firm ball not too hard or too soft, just medium. Pick up in hands and work real good. Put cooking oil or some melted butter in bowl and grease hands and put well-greased dough in bowl. Let rise up real good. Then make into rolls in a pan that you have greased with melted butter or oil. Pass each roll in this to make nice greased rolls. Put in warm place and let rise. Put in hot oven that you have heated to 500° before you put rolls in oven. Set oven back to 400° when you put rolls in oven. Cook 10 to 15 minutes. To test, check center roll with a fork to be sure they are done. Makes good cinnamon rolls, too.
Beat eggs, sugar, half and half, evaporated milk, vanilla and salt. Smash Butterfinger bars into bite size pieces. Add to mixture. Pour into ice cream freezer and add milk to fill line.
Soften with fork and put on an English muffin. Put under a broiler until bubbly.
Put crackers in large bowl. Blend rest of ingredients in blender; pour over crackers. Toss; let stand about 2 hours, stirring occasionally. Store in Ziploc bag.
Preheat oven to 475°. Heat oil in iron skillet. Mix dry ingredients. Add egg and buttermilk. Mix well. Add hot oil; stir. Pour batter into skillet; bake 15 minutes or until golden brown.
Pierce chuck roast on both sides and sprinkle with meat tenderizer. Place in bowl and pour Italian dressing and lemon juice over meat. Marinate overnight. Next day, rub meat with 2 tablespoons pepper and cook 2 hours on Webber grill turning every 15 minutes.
Mix in order and fold in 8 ounces Cool Whip. Pour into graham cracker/chocolate crust. Place in freezer. Decorate top with chocolate curls.
Place the brisket in a large roasting pan. Fill roasting pan with water to half-way level of brisket. Add spices. Cook 6 to 8 hours, covered, at 250°. During last hour, add red chilies.
Preheat oven at 500°. Season thawed turkey with salt and pepper, then rub melted butter all over the turkey. Place on a rack in bottom of large oval roaster. Pour 1 quart boiling water in bottom of roaster.
Place all ingredients in a large bowl. Pour salt over vegetables. Cover with ice and newspaper paper; weight down mixture. Let set for 3 hours.
Mix flour, salt, sugar and Crisco. Mix beaten egg, vinegar and water. Add to first mixture. Refrigerate overnight in wax paper before using. Makes 3 (10-inch) shells.
Combine all ingredients; store in covered container. For each serving, stir 2 teaspoons of mix into 1 cup of boiling water. Makes about 70 servings.
Combine the first six ingredients. Cook over low heat, stirring constantly, until it starts to thicken. Remove from heat and add butter or oleo. Pour over cabbage which has been finely shredded. Mix well.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, soda, cinnamon and nutmeg; stir in raisins and oats and mix well. Press dough onto bottom of 9 x 13-inch baking pan (ungreased). Bake approximately 35 to 40 minutes or until light brown. Cool completely; cut into bars.
Dip tortillas into hot oil until soft. Stuff with cooked meat and sauteed onion. Mix together remaining ingredients and melt over low heat. Pour over rolled tortillas and cover with grated Cheddar cheese. Bake at 350° about 30 minutes.
Combine chicken, soups and broth. Add stuffing to melted butter. Place stuffing over chicken and bake in 350° oven for 45 minutes.
Parboil cabbage, about 10 to 15 minutes. Mix all ingredients, using only about 1/3 to 1/2 cup ketchup. Wrap meat mixture in cabbage leaves. Lay small cabbage leaves on bottom of pot. Put 1 quart or so of water to 1/2 to 1 cup ketchup. Stir together to make sauce. Cook over stove top until meat is done, about 1 or 1 1/2 hours at most. Great with mashed potatoes.
Combine sugar, dry mustard, salt, vinegar, poppy seed, lemon juice and paprika. Add oil a little at a time, mixing with a wire whisk. Makes 1 1/2 cups. Store in refrigerator. Serve over fresh fruit or salads.
Measure the ingredients into a large mixing bowl. Stir all together thoroughly, until all the ingredients are well blended. Turn into a 9-inch square pan or casserole and spread evenly. Bake in preheated oven, moderately hot, for 30 to 35 minutes. Serve warm with cream, whipped cream or a scoop of ice cream. Serves 6 to 8.
Mix first 5 ingredients in casserole dish. Place the chicken parts on top. Dot with margarine. Bake at 350° for 1 hour in a covered dish.
Cut 18 center slices from tomatoes; lightly salt. Arrange in 6 lettuce-lined salad bowls. Coarsely chop tomato ends. Toss with mushrooms, bacon, onion, oil, vinegar, salt and pepper. Spoon over tomato slices.
Add soup and water; mix well. Add broccoli and cheese. Stir until cheese melts and broccoli is tender. Makes a large pot and freezes well. The recipe is also easy made in 1/2 for 1 or 2 persons. I add more cheese because I love it.
Mix crushed pretzels, sugar (2 tablespoons) and butter. Bake in 9 x 13-inch pan for 10 minutes in 350° oven. Mix cream cheese, Cool Whip and 1/2 cup sugar and put over cooled crust. Add jello to boiling water, stir in raspberries. Chill until it begins to thicken. Pour over second layer.
Cream together butter or margarine and brown sugar until mixture is fluffy. Add molasses and eggs, beat well. Add flour to creamed mixture alternating with water; mix well. Pour mixture into greased 13 x 9 x 2-inch baking dish. Bake at 350° for 20 to 30 minutes. Cool thoroughly; sift powdered sugar over top. Cut into squares.
Mix first 3 ingredients together and spread in a 9 x 13-inch pan. Bake for 20 minutes at 350°.
Combine bouillon cubes, celery, onion and water in Dutch oven. Cook slowly with the lid on for 20 minutes. Add potatoes, broccoli and cauliflower. Cook slowly for 30 minutes. Add creamy chicken mushroom soup and Velveeta cheese. Stir until melted. Continue cooking slowly until it thickens.
Combine flour, soda and salt and sift together; set aside. In another bowl, cream the margarine and oil. Add sugar, eggs and vanilla to creamed mixture; mix well. Now, combine wet and dry ingredients and blend well. Make balls and press with fingers. Bake on next to top rack of preheated 350° oven for 10 minutes. Sprinkle tea cakes with powdered sugar as soon as they are removed from the oven.
Beat eggs slightly. Add sugar, salt and vanilla. Add milk while stirring constantly. Sprinkle nutmeg over pie after filling crusts. Bake at 400° for 30 minutes. Do not overbake. You may add 3/4 to 1 cup coconut to recipe for Coconut Custard Pie. Pie is done when jiggled and center appears firm, but soft.
Let cream cheese set out to soften. Mix cream cheese, sour cream and taco seasoning with hand mixer. This is your bottom layer. On top, use shredded lettuce, diced tomatoes and taco cheese. Dip with taco chips or Doritos.
Combine in a small bowl graham cracker crumbs, sugar, cinnamon and butter. Press firmly over the bottom of a lightly greased 9-inch spring-form pan. (Chill briefly before filling.) Blend together the cream cheese, sugar, flour and orange rind and beat with electric mixer until light and fluffy. Add together the eggs and egg yolks one at a time, beating well after each addition. Stir in milk. Pour into crumb crust. Bake in hot oven (475°) for 10 minutes. Lower temperature to 200° and bake 1 hour longer. Let cake remain in oven until cool (about 1 hour). Remove from oven; cool completely on wire rack. Loosen around edge with a knife; release.
In a large bowl, blend all, except nuts and raisins, until moistened. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in nuts and raisins. Pour into generously greased loaf pan (9 x 5 x 3-inch). Bake at 350° for 60 to 70 minutes or until tests clean. Immediately remove from pan. Cool completely. If desired, drizzle with powdered sugar glaze. Store tightly wrapped in refrigerator.
In a 9 x 13-inch baking dish, spread refried beans in the bottom. Brown hamburger with taco seasoning mix according to package directions and then spread over refried beans and bake in oven for 10 minutes at 350°. Next, combine mayo, sour cream and Ranch dressing mix and spread over hamburger and beans. Next layer chiles, onion and black olives. Pour entire jar of taco sauce over this. Finally, layer lettuce, tomato and Cheddar cheese.
Saute onion in oil. Add carrots, potatoes, other veggies, broth and meat. Cover and cook over low heat for 3 hours. Add beans and simmer 15 minutes.
Heat oven to 325°. Grease bottom of loaf pan. Cream margarine and sugar. Add vanilla and eggs. Beat well. Sift dry ingredients together. Combine buttermilk and preserves. Add dry mixture and milk mixture alternately, beating only enough to mix. Stir in nuts. Bake for approximately 1 1/2 hours. Cool in pan for 15 minutes before removing to cooling rack.
Preheat oven to 350°. To melted butter, add sugar and corn syrup. Stir eggs into mixture. Add cinnamon. Put black walnuts in a cloth bag and beat into pulp. Add walnuts to mixture and add 2 tablespoons boiling water. Bake in 9-inch pie shell (unbaked) for 50 minutes.
Spray baking dish with Pam. Mix together in a bowl, then pour in baking dish. Bake at 375° for about an hour.
Place apple chunks in a bowl and squeeze lemon juice over them. Add tuna, celery, nuts and mayonnaise. Toss and serve.
Cook Eagle Brand milk, oleo and chocolate chips on low heat in a heavy saucepan until melted and pudding like. Take off heat and add flour and vanilla. Mix well. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 minutes. Don't overbake; they are soft like brownies.
Mix thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kind service. Fold in several cups of prayer, faith and enthusiasm. Spread over your daily life and serve with a smile.
Melt caramels with water in top of double boiler. Stir frequently until mixture is smooth. Add dash of salt. Stick wooden skewers into blossom end of unpared, crisp apples. Dip apples in caramel syrup and turn until coated on bottom half of apple. If syrup is too thick, add a few drops of water. At once roll bottoms of coated apples in chopped walnuts. Set on cookie sheet covered with wax paper. Chill until coating is firm.
Place muffins on baking sheet. Spoon pizza sauce over muffins. Top with pepperoni and cheese. Broil until cheese melts.
Add jello dry to pineapple and cottage cheese. Stir. Fold in Cool Whip. Chill.