HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 10 ingredients. Shape into 6 patties. Coat in flour. Chill at least 1 hour. Can be chilled in fridge all day or overnight. Fry in butter or oleo over medium heat 4 minutes on each side or until golden.
Brown ground beef; drain, shred cabbage. Chop onion and other ingredients; cook over medium heat. Add about 2 cups water to begin and then as needed. Cooking time: 2 hours.
Mix all together except oleo. Place oleo on top. Cook for 2 minutes in microwave. Cool and refrigerate.
In skillet over medium heat, heat 1 tablespoon hot oil. Stir-fry half of the chicken until browned. Remove and fry rest of chicken. Over medium heat, add 1 tablespoon hot oil. Stir-fry veggies. Add ginger and garlic powder until crisp. Add soup, soy sauce and vinegar. Heat until boiling. Place chicken back into skillet. Heat and serve over rice.
Put butter in a pan. Put in oven at 370° and melt it. Mix together flour, 1 cup sugar and milk. In another bowl, mix fruit and 1 cup of sugar. Pour your flour mixture onto butter; don't mix up. Pour fruit mix on top of flour mix. Bake for 45 minutes.
Mix all together and form into balls. Pour 1 1/2 cups tomato juice over balls. Bake at 300° for 1 hour and 30 minutes.
Preheat oven to 375°. Mix dry ingredients and cut in peanut butter and margarine until mixture is crumbly. Add egg substitute and milk; stir until moistened. Fill 8 muffin cups that have been sprayed with nonstick cooking spray. Bake 15 to 20 minutes.
Beat cream cheese and mayonnaise until smooth. Stir in next 5 ingredients. Cover and chill several hours. Form into a ball and roll in nuts. Serve with crackers.
Arrange slices in greased dish. Mix flour, sugar and baking powder, break egg over flour mixture and mix until crumbly. Put crumbly mix over apples and dust with cinnamon. Pour melted butter over top. Bake at 325° for 45 minutes.
Mix together beef, eggs, onion, pepper and celery. Mix tomato sauce, mustard and sugar together. Pour 1/2 the tomato sauce mixture in with rest of the items. Mix. Pour the other half of the tomato sauce over the meat loaf after placing loaf in baking dish. Bake at 400° until done.
In lightly greased 1 1/2-quart casserole place 1/2 taco chips. Set aside.
Combine cabbage, carrot and onion. Stir together yogurt, oil, horseradish, 1/8 teaspoon salt and dash of pepper. Toss all together. Chill several hours. Makes 4 servings.
Grease well a 3-quart casserole. Slice very thin potatoes in bottom, then slice carrots, onions and celery. On top of these, add green peas. Drain off juice from peas and mix with tomato soup. Save this to put on top the last thing.
Mix Bisquick, milk and cheese until soft dough forms. Beat by hand, 30 seconds. Drop by large spoonful on ungreased cookie sheet. Bake about 10 minutes in a 450° oven until golden brown. Mix garlic with melted margarine. (A little paprika added to this will make them pretty.) Immediately brush biscuits with garlic butter after removing from oven. Serve immediately.
Thaw the potatoes. Mix all ingredients in a big bowl together and spread in shallow baking dish. Bake, uncovered, for 50 minutes or until hot. Bake at 350°.
Beat until smooth. Dip each onion ring in batter, letting excess drip in bowl. Deep fat fry until brown.
Mix flour with pecans. Melt oleo and mix with flour and pecans. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes, or until browned. Cool.
Using an electric mixer, combine all ingredients in a large bowl and beat until well mixed. On a lightly floured surface, roll the dough and cut into desired shapes. Place cookies on a lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes, until just firm. Do not overbake. Makes about 5 dozen.
Combine all ingredients in bowl and blend very well to mix spices throughout meat. Form into patties and fry. A very different flavor, but very, very good.
Melt caramels and milk on low heat. Remove. Stir in pecans. Place by teaspoons onto cookie sheet. Melt chocolate. Melt paraffin. Mix. Dip caramels into chocolate. Place on waxed paper.
Add enough milk or water to make a stiff dough and drop into hot grease (400°) by the tablespoonful. Turn once and serve hot.
Boil chicken. Debone chicken. Boil chicken, broth (from boiled chicken) and soups together in pot. Boil eggs and cut up. Cut tortillas in half and add tortillas and egg to pot. Cook until tortillas are done.
Mix sugar and syrup; bring to a boil. Remove and stir in peanut butter. Add corn flakes and stir until coated. Drop by teaspoon size on wax paper. Makes 7 dozen.
Brown ground beef and drain. Add remaining ingredients. Mix well. Cover and simmer 45 minutes. Serves 6.
Mix together dry ingredients. Add oil and mix well with mixer. Add eggs one at a time and beat well. Add carrots by mixing with a spoon. Bake in three 8-inch pans at 350 for 30 minutes. Frost with cream cheese frosting.
Combine yeast, 1/2 cup warm milk and 1/3 cup sugar. Stir until yeast dissolves. Add butter, 1/2 cup warm milk, sour cream, eggs, salt, cocoa and 2 cups flour. Stir well. Add rest of flour to make a soft dough. Cover and let rise for 30 minutes. Mix and let rise for another 30 minutes. Punch down and roll out on floured surface about 1/2 inch thick. Cut with round cookie cutter and place in 2 greased 9 x 11 x 2-inch baking pans. Spread with melted butter. Cover and let rest for 10 minutes. Make indention with thumb and fill with cream cheese filling and top with 1 teaspoon cherry pie filling. Cover and let rise until double in size (about 20 to 25 minutes). Bake at 375° for 20 to 25 minutes, then cool, drizzle with cocoa icing.
Mix all ingredients together and pour into ice cream freezer. Finish filling freezer with regular milk. Freeze.
Combine sugar, corn syrup and water in heavy saucepan. Cook over medium heat to 270° to 290° on candy thermometer, soft crack stage, stirring frequently. Beat egg whites with cream of tartar in mixer bowl until stiff peaks form. Add hot syrup 1/3 at a time to egg whites, beating constantly until stiff. Stir in vanilla and pecans. Drop by teaspoonfuls onto waxed paper. Yield: 36 servings.
Melt butter and add pecans and coconut. Stir until toasted. Set aside to cool. With mixer, mix cream cheese and condensed milk. Fold in Cool Whip and beat until smooth. Layer the following in each pie crust: 1/2 cream cheese, 1/2 coconut and pecans and 1/2 caramel. Repeat, ending with caramel. Pies freeze well for later use.
Combine dry ingredients in bowl; set aside. Beat eggs and peanut butter until smooth. Blend in apple juice concentrate, milk and margarine. Add to dry ingredients, mixing just until dry ingredients are moistened. Add peanuts. Spoon half of batter evenly into 12 greased muffin pans. Drop 1 1/2 teaspoons strawberry fruit spread into center of each. Cover with remaining batter. Bake at 350° for 18 minutes. Let cool 5 minutes. Remove from pan. Serve warm.
Set oven at 350°. Combine ingredients. Bake for 12 minutes. Cool.
Mix flour, sugar and salt. Add egg yolks and a little of the milk. Stir until smooth then add the remainder of the milk and mix well. Add margarine and cook on medium high heat until it thickens and bubbles. Remove from heat and add vanilla and coconut. Pour in baked pie shell. Beat egg whites until stiff. Add 5 Tbsp sugar and beat until a stiff peak forms. Spread on top and seal the sides. Sprinkle coconut on top and bake at 350 degrees until golden brown.
Place Ricotta in mixer; mix. Add sugar and flour. Add one egg at a time alternating with cream. Add vanilla. Butter a 13 x 9-inch glass baking dish and sprinkle with graham cracker crumbs. Make sure bottom and sides are well covered. Pour mixture into dish. Sprinkle cinnamon on top. Bake at 350° for 20 minutes, then reduce temperature to 300° for about 1 hour or until done (knife comes out dry). Once cooled, store in refrigerator.
Cover steaks with flour. Melt butter in skillet. Add steaks and salt and pepper. Brown meat on both sides. Remove meat; saute onion. Return meat to skillet. Cover with onion and water; mix in sour cream. Cover and simmer for 1 hour on low heat. Check meat and stir occasionally.
Fry hamburger until lightly brown; drain. Line a casserole dish, alternating layers of hamburger, sliced raw potatoes and onion; add soup. Top with grated cheese. Bake at 350° for 1 hour.
Drain pineapple well. Mix flour, sugar, baking powder, salt and baking soda in a large bowl. Add egg, pineapple, margarine and vanilla; mix with wooden spoon until blended. Turn into greased loaf pan. Bake for 45 minutes to 1 hour at 350°. If made as muffins, bake for 20 to 30 minutes at 350°.
Cream softened cream cheese and butter. Blend in sugar and eggs (one egg at a time). Add vanilla and flour. Blend until smooth. Do not overbeat.
Heat oven to 350. Break up 1 roll of cookie dough into large bowl. Add 3/4 cup of the oats, 1/3 cup of the brown sugar and 1 tsp. of the vanilla; mix well. With floured fingers, press dough mixture evenly in bottom of ungreased 15 x 10 x 1 inch baking pan to form crust. Bake at 350° for 13-18 minutes or until light golden brown. Meanwhile, break up remaining roll of cookie dough into small bowl. Add remaining cup of oats, 1/3 cup brown sugar and 1 tsp. vanilla; mix well. In large heavy saucepan, combine caramels, butter and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring frequently. Remove partially baked crust from oven. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Return to oven; bake an additional 18-22 minutes or until light golden brown. Cool 15 minutes. Run knife around sides of pan to loosen. Cool about 2 hours or until completely cooled. Using small spoon, drizzle caramel topping over bars. Cut into bars.
Stir well; pour into dish with cover. Place ribs or chicken in marinade and keep refrigerated up to 3 days, covered. Shake or turn meat 3 or 4 times a day. DO NOT REUSE MARINADE. Grill over charcoal for best results.
In a small heavy saucepan, saute garlic in the butter. Mix together half and half, milk, cornstarch, salt and pepper. Add milk mixture to the saucepan and cook over medium heat until it begins to boil. Cook 2 to 3 minutes longer until mixture thickens.
Heat oven to 350°. In large mixer bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well. Stir together flour, baking powder and baking soda. Gradually add to peanut butter mixture. Shape dough into 1-inch balls; roll in peanuts.
Boil sugar, spice (tied in bag) and cold water for 10 minutes. Put in tea leaves (tied in bag), boiling water and orange juice. Remove from heat; let steep 5 minutes. Remove tea leaves and spices. Reheat when needed.
Cook chicken, soup, water, 1/2 stick of butter, salt and pepper on low for 4 to 6 hours. Twenty minutes before serving, add stuffing, sage and rest of butter. Cook 20 minutes. Serve.
Refrigerate after 24 hours. Feed every 3 to 5 days the same ingredients as listed except yeast. Refrigerate after 12 hours.
Mix ingredients (except for flour and meal). Stir in flour and meal. Hurry and place in pan before meal rises. Sprinkle cheese on top. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease and flour 2 bread pans. Mix together sugar, oil, eggs and vanilla. Add flour, soda, evaporated milk and poppy seed. Mix well. Pour into bread pans. Bake 45 to 50 minutes.
Bring sugar, cornstarch, syrup and water to a boil. Add jello, orange peel and Cointreau. Allow to cool. Fill crust with sliced peaches. Pour cooled syrup over peaches.
Mix all ingredients and store in a canister. Spoon into cup and add hot water. Yummy!
Preheat oven to 350°. In saucepan, combine raisins, molasses and hot water. Bring to a boil and boil 5 minutes. Let cool to room temperature. In a separate bowl, sift remaining ingredients together. Stir into cooled molasses mixture until smooth. Spray an 8 x 8 x 2-inch baking pan with nonstick spray or use nonstick pan. Bake for 45 minutes. Cool and serve.
Wash and slice squash, dice onion, and quarter tomato. In heavy skillet spray well with cooking spray. Add all ingredients. Cook on medium heat covered until vegetables are tender.
Beat sour cream and sugar in small bowl. Set aside. Reserve 4 cherries from pie filling; set aside. Combine remaining cherry pie filling with lemon juice. Alternate layers of pie filling with cream mixture in 4 parfait glasses, ending with pie filling. Dollop with cream mixture, garnish with a cherry.
Mix together just enough to be creamy, flour and soda sifted together. Mix the sugar, cocoa, salad dressing and water. Combine both mixtures and beat until light and fluffy. Bake in 350° oven for 30 to 35 minutes.
In a bowl, combine corn bread mix, mustard, milk, oil and egg just until blended. Stir in the ham and onions. Fill greased or paper-lined muffin cups half full. Bake at 400° for 15 to 20 minutes or until a toothpick comes out clean. Immediately sprinkle with cheese. Cool for 5 minutes before removing from pan. Serve warm. Yield: 9 muffins.
Mix eggs, sugar, butter and flour together. (Take out 2 tablespoons flour to mix with fruit and nuts.) Mix fruit and nuts with flour and coat well. Mix all together. Chill 1 hour. Bake 40 to 45 minutes at 250°.
Mix well and pack tightly in a foil lined pan. Decorate top of cake with cherries and pecan halves.
Dredge veal in seasoned flour; shake off excess. Melt butter in large skillet over high heat. Add veal and cook about 2 minutes on each side. Divide veal between 2 plates and tent with foil to keep warm. Wipe out skillet. Add cream and horseradish and boil until liquid is reduced by half. Taste, adding more horseradish if desired. Add tomato, parsley and chives. Stir until heated through. Spoon cream over veal and serve. Makes 2 servings.
Mix 1/4 cup in a coffee cup of hot water. (If you use name brands it gives it a bitter taste.)
Place carrots in a skillet and add 1 in. of water. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until crisp/tender. Drain. Melt butter in a heavy skillet and add lemon juice and brown sugar. Stir until thickened. Add carrots and stir until well glazed and heated through.
Mix oatmeal, cocoa, coconut and pecans in large bowl. Mix sugar, milk and butter in saucepan; heat over medium heat until sugar dissolves. Mix with dry ingredients and drop on wax paper. Let set until cookies are dry.
Layer lettuce, celery, green onions, green pepper and peas. Spread mayonnaise on top and sprinkle sugar on top of mayonnaise. Layer Cheddar cheese and crumble bacon on top. Refrigerate 24 hours before serving.
Mix together and put in oblong pan. Bake at 350° for 35 to 40 minutes.
Butter casserole and put rice on bottom, then chicken. Mix soups and pour over chicken and rice. Bake 2 1/2 hours at 250°.
Combine all ingredients, except noodles. Bring to a boil. Simmer on low while constantly stirring. Pour over cooked fettucine noodles.
Sprinkle yeast on warm water in large bowl. Stir to dissolve. Add sugar, oil, egg, salt and 3 cups of flour. Beat with mixer until smooth. With spoon, beat in enough remaining flour, a little at a time, until soft dough is easy to handle. Turn out on floured board; knead until not sticky. Place in greased bowl; cover with foil and let rise for at least 2 hours before using. Roll out again on floured board and make into rolls. Place into greased pans and bake for 20 minutes at 375° or until golden brown.
Cut roast in 1 1/2 x 2-inch strips and brown in butter. Add beef; sprinkle basil and pepper. Cover and simmer 30 to 40 minutes or until beef is tender. Stir in gravy mix, cover and cook 5 minutes. Serve over buttered noodles.
Mix all ingredients together and beat for 2 minutes. Bake in two greased and floured cake pans at 350° for 30 to 35 minutes. Let cool in pans for 20 minutes.
You will need wooden skewers. Blend egg and milk; stir in dry ingredients. Insert wooden skewers in hot dogs. Dip into batter until well coated and then fry in deep hot fat (375°) until golden brown. Serve with prepared mustard.
You will need 12 small glass custard cups and two 13 x 9 x 2-inch baking pans.
Drain pear juice and add water to make 1 cup. Bring to a boil in saucepan; remove from heat and add Jell-O. Dissolve.
Beat the ingredients until glossy, but not dry. Place ice cream on top of prebaked cake; ice cream must cover top of cake. Coat completely with ice cream and bake at 500° for 3 to 5 minutes. Ice cream will not melt!!!
Soften cheese to room temperature. Blend together all ingredients and refrigerate. Serve with crackers.
Wilt cabbage leaves in boiling water. Cool. Mix all ingredients except soup and water. Fill leaves. Roll and secure with toothpicks, if necessary. Place in roasting pan. Mix soup and water; pour over cabbage rolls. Bake at 350° for 1 1/2 hours.
Break eggs into blender container; add onion slice, salt, parsley and half of the potatoes. Blend on high for 30 seconds. Add rest of potatoes and flour; blend until the last potato cube has been blended in. Pour onto hot, greased griddle by tablespoonfuls. Cook on both sides until brown. Makes 8 pancakes.
Mix the corn flakes and coconut together in a large bowl. Put corn syrup in pan and heat until boiling. Remove quickly and add peanut butter. Stir. Add to corn flakes and stir quickly. Spoon out on wax paper. Let cool.
Cream sugar, shortening, eggs and molasses. Add flour, mixed with other dry ingredients. Bake at 350° for 20 minutes.
Blend together sour cream and cream cheese; stir in chilies, olives, Cheddar cheese, onion and seasonings. Spread mixture on flour tortillas and roll up. Recommend refrigeration before cutting; makes easier. Slice rolled up tortillas into bite size appetizers. Serve with salsa. May be prepared the night before; refrigerate.
Blend first 5 ingredients. Stir in soda and freeze. Makes 1/2 gallon.
In a large bowl, combine corn, eggs, sugar, cornstarch and salt; mix well. Add milk. Blend until ingredients are covered. Cut butter into small pieces and mix into corn. Pour into buttered baking dish. Bake at 300° for 45 minutes. Serves 6 to 8.
Brown pie shell. Line shell with sliced tomatoes. Mix cheese, bacon and onion. Spread atop tomatoes. Blend eggs, milk and mayonnaise. Spoon on top of pie. Bake at 350° for 30 minutes.
Saute onions in oil until brown. Add ground meat. Season with salt, pepper, parsley flakes and dill weed to taste. Cook until done. Add eggs. Let mixture cool. Fill dough triangles and cook until brown in a 325° oven.
Put pineapple chunks in bottom of casserole dish. Mix sugar, flour and grated cheese. Pour over pineapple chunks. Top with margarine and Ritz cracker crumbs, mixed together. Bake at 350° for about 25 minutes or until golden brown.
Bake cake according to directions in a 9 x 13 x 2-inch pan. When done, take pineapple and sugar; heat on top of stove until sugar is dissolved. Do not let boil. Poke holes in cake, pour pineapple mixture over top of cake. Cook vanilla pie filling as directed. Pour evenly over pineapple. Let cool; top with Cool Whip. Store in refrigerator.
Blend together. Use as a dip for vegetables, or can use as a salad dressing. Recipe can be doubled. 2 Tbsp. = 50 calories.
Preheat oven to 425°. Mix flour and shortening (like you would for pie crust). Mix eggs, sugar and flavoring together. Mix soda, baking powder, cream of tartar and milk together. Pour this into the egg mixture. Pour this mixture into the flour and shortening mix. Knead lightly on a floured board. Roll thin; cut out. Bake in a hot oven until brown.
2 hours before baking: Heat amaretto in small saucepan. Add dried cranberries. Let cool, stirring occasionally until fruit has soaked up all the liquid.
Sprinkle crumbled bacon in chilled pie crust. In a bowl, beat eggs, cream, salt and nutmeg. Stir in cheese. Pour into crust. Bake at 425 degres for 15 minutes. Reduce temperature to 325 degrees; continue to bake for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Makes 6 servings.
Cook broccoli and drain. Combine soup, water chestnuts and oleo in saucepan and simmer 10 minutes on low heat.
Mix everything but chocolate chips together until most of the lumps are gone. Add chocolate chips. Pour batter into Bundt pan that has been greased and floured. Bake at 350° for 55 minutes. Do not test. It will look craggy and lumpy on top. Not to worry. Let it cool in pan for 30 minutes. Take it out then and pour hot glaze over top.
Saute green pepper, onion and celery in butter until very soft. Combine all ingredients in 1 1/2-quart Pyrex dish. Sprinkle with 1 cup crushed potato chips. Sprinkle with paprika. Bake 20 to 25 minutes at 400°. Serves 4.
Arrange tomatoes in 8 x 8 x 2-inch square glass dish. Shake oil, vinegar, oregano, salt, pepper, mustard and garlic in a tightly covered jar. Pour over tomatoes. Cover and refrigerate, spooning dressing over tomatoes occasionally, at least 2 hours. Arrange on lettuce leaves. Sprinkle with onion and parsley. Drizzle with dressing. Makes 4 servings.
In pot, combine meat and onions. Add salt and pepper to taste. Cover meat with water; heat to boil. Reduce heat and simmer slowly for three hours; turn heat off. Remove excess fat from pot with ladle. Leave enough liquid so meat will not be dry. Add cloves, cinnamon, ginger and allspice; mix well. Makes great pork pies or turkey stuffing.
Mix cake mix, mandarin oranges, oil and eggs. Pour into three 8-inch pans. Bake at 300° for 20 minutes.
Mix together all ingredients. Cut hot dogs into small pieces. Bake 1 hour at 350°.
Sift together sugar and flour. In saucepan, bring to boil oleo, Crisco, water, cocoa and vanilla. Add boiled mixture to flour and sugar. Mix. Add buttermilk, soda and eggs. Mix and pour in a greased and floured jelly roll pan at 400° for 20 minutes. Frost immediately.
Prepare jello and mix with strawberries. Crumble up cake and pour jello and strawberry mixture over it. Be sure all juice is soaked up. Chill. Spread Cool Whip over top or add as served.
Cream together the margarine and shortening. Add sugar, then add egg and vanilla. Mix in nutmeg, flour, baking powder and salt. Bake at 375° for 8 to 10 minutes.
Cook broccoli slightly. Do not overcook. Saute onion in margarine. Cook rice in 2 cups water. Drain broccoli. Combine all ingredients, saving small amount of cheese for top of casserole. Put in greased casserole and sprinkle with remainder of cheese. Bake uncovered at 325° for 30 minutes. Can be made a day ahead. Also freezes well. Allow extra 15 minutes cooking time if casserole has been refrigerated.
Mix all ingredients together. Roll into balls. Bake at 350° for 15 to 25 minutes until done.
Preheat oven to 375°. Grease a 10 x 6-inch Pyrex pan or a 1 1/2-quart casserole dish. Cream butter. Add sugar gradually. Cream until light and fluffy. Add yolks and beat well. Add lemon juice, rind and salt. Blend in. Fold in coconut, flour and milk. Beat egg whites until very stiff and carefully fold into yolk batter until no egg white shows. Pour into the prepared pan. Set in a pan of hot water in a 375° oven. Bake for 35 to 40 minutes. Serve warm at room temperature or chill, if desired. Garnish with whipped cream and toasted coconut.
Cream the butter and sugar. Add eggs, one at a time. Beat in vanilla and sour cream. Combine flour, baking soda and salt. Stir into butter mixture. Fold in blueberries. Spoon into muffin tins and sprinkle with sugar. Bake 23 minutes in a preheated 375° oven.
Cut bread into 4 to 5 strips. Bake bread strips on cookie sheet for 2 hours at 200°. Mix peanut butter, honey and cooking oil. Dip baked bread strips in the mixture and roll in crushed vanilla wafers.
Combine all ingredients in large mixing bowl. Beat until thoroughly	mixed.	Pour into 9 x 13-inch pan. Freeze. Can be served frozen (tastes like ice cream) or thawed.
Brown 1 pound of hamburger meat along with green bell pepper and onion. Mix French's chili mix, chili powder, tomatoes, 3 cups water, hamburger, and pinto beans in a large pot. Bring to a boil. Let set for about 10 minutes. Ready to serve.