HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in large kettle the chuck roast, 1 large onion, (chopped), salt and enough water to cover the meat. Cook several hours until meat falls apart. Shred meat with fork or use a blender (set aside).
Dissolve yeast cake in warm water. Pour boiling water over All-Bran. Add oil, sugar and salt. Let set long enough to cool. Add yeast, eggs and 3 cups flour and beat well. Add 3 more cups flour, or enough to mix. Knead dough; let rise 1 1/2 hours or until doubled. Knead dough. Shape into 3 loaves and bake at 350° for about 40 minutes.
Cook and stir sausage in oil in 10-inch skillet over medium heat until light brown, about 6 minutes. Drain. Stir in tomatoes, tomato sauce, basil, salt, garlic powder and pepper. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally for 10 minutes. Cook spaghetti as directed on package; drain. Stir corn (with liquid) and olives into sausage mixture. Simmer, uncovered, 5 minutes. Serve over spaghetti; top each serving with a cheese slice. Makes 5 servings.
Brown bacon and drain most of grease off. Add onion and brown. Add 3 cups water, sugar, vinegar, bouillon and salt. Bring to boil. Blend cornstarch and cold water and add to hot mixture. Simmer 5 minutes. Serve over lettuce salad or spinach salad.
Mix first three ingredients together, then add remaining ingredients. Mix well and pour into unbaked pie shell. Bake at 325° until pie is golden brown.
Combine first 4 ingredients; beat well. Add eggs. Beat again. Add remaining ingredients and mix well. Drop small balls of dough on cookie sheets and flatten slightly with fork. Bake at 375° for 10 to 12 minutes.
Crumble beef into a 1 1/2-quart casserole dish. Sprinkle with chopped onion. Cover with grated cheese. Spread soup (undiluted) over the top. Cover with Tater Tots. Do not stir. Bake for 1 hour at 375°. Serves 4.
Melt margarine. Add chopped shrimp and saute until pink. Allow to cool. Blend all other ingredients (except chives) until smooth. Add chives and chill. Serves 24.
Brown meat. Drain. Stir in 2 3/4 cups water, salsa and chili powder. Bring to a boil; stir in macaroni. Cover. Simmer 10 minutes or until water is almost absorbed. Add Velveeta; stir until melted. Top with crushed tortilla chips, chopped green onions and tomatoes. Makes 6 servings.
Saute onion and garlic with fat in hot skillet. Stir in meat, flour and seasonings. Cook about 5 minutes, until meat is browned. Add mushrooms and soup. Simmer about 10 minutes. Stir in sour cream and gently heat. Season to taste. Serve over rice or noodles.
Brown meat, onion and green chilies in large skillet; drain fat off if necessary. Place meat mixture in a large pan; add rest of ingredients. Heat and simmer about 30 minutes. Makes 4 to 5 quarts and can be frozen.
Cream butter and sugar. Add eggs one at a time. Sift flour 3 times. Add to batter in three additions. Stir in vanilla and orange rind. Pour into pan. Bake for 1 1/2 hours in 350° oven.
Cream together sour cream and cream cheese. Mix remaining ingredients. Add to sour cream mixture. Place in center of relish tray.
Combine eggs and 1 cup cheese. In skillet, cook potatoes and ham in hot oil for 8 minutes, or until potatoes are tender. Add egg mixture. Cook, stirring occasionally until eggs are cooked. Put on serving plate and top with remaining cheese. Serve! Serves 2 people.
Melt butter. Sift the flour. Cream balance of ingredients until smooth. Roll thin and place on cookie sheet at 300° for 15 to 20 minutes.
Place dry milk and oatmeal in a bowl. Add peanut butter and honey. Mix well and shape into balls, then they are ready to eat. Store in airtight container.
Mix all ingredients. Bring to a boil and boil for 1 minute. Add 3 cups rolled oats (quick cooking) and 1 cup chopped nuts. Mix well. Drop on wax paper. Then roll in balls and coat in powdered sugar.
Mix all ingredients well. Pour into greased 2-quart dish. Bake at 350° for 1 hour. Stir after 30 minutes.
Combine 1/2 cup sugar and cornstarch in heavy pan. Gradually stir in water, milk and egg substitute. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Fold in sour cream and vanilla.
Brush chicken with margarine; sprinkle with salt and pepper. Place chicken in a 12 x 8 x 2-inch baking dish. Bake, uncovered, at 375° for 30 minutes. Combine next six (6) ingredients; stirring well. Spoon over chicken. Bake for 20 minutes longer, basting occasionally. Serve over rice.
Saute ham in margarine. Cook noodles as directed and drain when done. Heat peas. Toss peas, ham and cheese into noodles and serve.
Slice tomatoes; salt and pepper, then coat with corn meal. Fry slowly in hot fat until brown, turning once.
Blend all vegetables together. Bring sugar, vinegar, salt and pepper to a boil. Let cool. Pour over vegetable mixture and chill for 24 hours.
Mix all ingredients and pour over brisket, then wrap in foil. Marinate overnight. Bake at 300° for 3 1/2 hours. Add 1 cup barbecue sauce and bake 1 hour longer. Recipe may be doubled for larger brisket and increase baking time 2 hours.
Make cake by directions on box. Bake in 9 x 13-inch pan. While hot, punch it full of holes with a toothpick. Mix milk and cream of coconut. Pour over hot cake. Cool. Spread drained pineapple over cake. Now, spread Cool Whip on top of pineapple. Sprinkle coconut on top. Store in refrigerator.
Mix the first five ingredients; form into a loaf in a baking pan. Squeeze a layer of ketchup over the top; smooth out. Sprinkle a desired amount of brown sugar over ketchup layer. Cut slices of bacon in half and lay the slices across the loaf. Bake in a moderately hot oven (350° to 375°) for 1 to 1 1/2 hours.
Dissolve 3 packages strawberry jello in 9 cups boiling water. Bring 4 cups water and 4 cups sugar to fast boil. Add jello mixture and let cool. Add lemon juice and pineapple juice. Stir well and put in plastic containers to freeze. Scrape frozen mixture into punch bowl; add cold ginger ale to make slush. Will serve approximately 50.
Combine until smooth the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Add chocolate chips; set aside.
Melt butter in pie pan. Beat eggs, then mix sugar, flour, cocoa and salt. Add to eggs and then add vanilla. Pour margarine out of pie pan into mixture. Beat well and then put mixture back into the pie pan. Cook at 325° for 30 minutes.
Melt butter in a 13 x 9 x 2-inch pan. Dust with crumbs. Sprinkle on coconut, chocolate and butterscotch. Pour milk evenly over top and sprinkle on nuts. Press lightly into pan. Bake at 350° for 30 minutes. Cool in pan. Makes 40 (1 x 2-inch) bars.
Cook broccoli and drain. Add other ingredients and cook on low heat or put in a crock-pot.
Mix sugar, flour and cocoa. Add water and heat. Mix beaten egg yolks with a small amount of filling and stir into filling mixture. Cook, stirring continually, until mixture thickens. Add butter and vanilla. Pour into baked pie shell and top with stiffly beaten egg whites. Bake in 325° oven until meringue is evenly browned. Makes 2 pies.
Mix 1/2 cup cheese (saving 1/4 cup to sprinkle on top) and chicken in a small bowl. Separate rolls. Put 2 tablespoons of chicken mix on each roll. Roll up short end first.
Heat remaining beef broth to boiling. Pour over softened gelatin, stirring until dissolved. Cool slightly. Add remaining ingredients. Pour into mold or 9 x 9 Pyrex dish.
Brown meat in skillet, stirring until crumbly. Drain. Combine with rest of ingredients in large pan. Simmer for 3 hours. Makes 6 servings.
Add 1 pint peaches, strawberries or whatever fruit you prefer or leave as plain vanilla flavor. Churn for 20 to 30 minutes. Makes 1/2 gallon of ice cream. For a sweeter ice cream, use a pint of strawberries or peaches from your freezer that have been sweetened to your taste.
Grease 1 1/2-quart casserole dish. Slice the mushrooms. Add to the casserole. Melt the butter and add all the other ingredients, except cream. Mix until blended. Then add the cream. Pour mixture over the mushrooms. Bake at 375° for 55 minutes.
Shuck corn; wash and cut thusly: Barely tip the kernels and rub back of knife over cob to get all the juice. Put a good amount of oil (not butter) in heavy pan. Saute onions, green pepper and a little garlic a few minutes. Add corn mixture and a lot of water. Cook on medium heat with lid partly on. Stir occasionally. Add more water if needed. Do not add salt until dish is finished because it will make it tough. About halfway done (30 or 40 minutes), add some sugar to taste. Later add a good amount of butter. It is cooked when oil forms around the edges, about an hour. Add green onions and parsley if desired. Salt and pepper to taste. Remember, plenty of water, oil and butter. Good luck! Keep lid partly on.
Mix all ingredients well and chill. Makes enough for 1 head of cabbage. This dressing is tangy, not sweet like most others.
Beat eggs, vanilla and sugar. Stir in rice and milk until well mixed. Pour into a 1-quart casserole dish. Sprinkle with nutmeg and cinnamon. Bake at 350° for 1 hour or until knife inserted in center comes out clean.
Grease a loaf pan or line bottom with wax paper; grease paper. In a large bowl, cream shortening with sugar, sift flour, measure and sift again with soda and salt. Add alternately the flour with eggs and bananas to the cream mixture. Add vanilla and nuts. Place in loaf pan. Bake in 325° oven for 1 hr and 20 min or until golden and a wooden pick inserted in middle comes out clean. Loosen around edges with knife and turn out onto rack. Peel off waxed paper. Let cool completely.
Mix cornstarch, beef broth and soy sauce; set aside. Heat oil in wok or skillet until hot. Add meat and garlic. Stir-fry until meat is no longer pink. Add onion and peppers; stir-fry 1 to 2 minutes. Add salt and pepper. Stir in cornstarch mixture. Stir-fry until sauce thickens slightly.
Sift the dry ingredients. Add milk, butter and beaten egg; beat well. Add orange peel; mix. Place in a greased loaf pan and let rise for about 15 minutes. Bake in a moderate oven at 350° for 50 minutes.
Put all ingredients in bowl and mix gently with fingers so that the lumps of crab are not broken up. Make into cakes and broil until well browned.
Beat cream cheese with mustard, garlic powder and wine until smooth. Beat in olives, Cheddar cheese and parsley. Form into a ball, wrap in waxed paper and chill. Roll in sunflower seeds. Garnish with whole olives and parsley, if you wish.
Roll pastry into 15 1/2 x 9-inch rectangle and cut into 3 strips (3-inches wide each). Divide sausage meat into 3 sections. Roll each section in a "snake" the length of the pastry strips. Roll the pastry around the sausage. Wet edges with water and press to seal. Chill 1 hour. Heat oven to 400°. Cut sausage rolls into 1/2-inch slices and put them on parchment-covered baking sheets. Bake until golden, 12 minutes. Can be frozen.
On each chicken breast, place a piece of cheese and ham. Sprinkle with basil. Roll up the breast, starting with small end. Secure with a toothpick.
Brown ground beef, onion and green pepper in wok. Add tomato sauce, tomato paste, kidney beans and water. Season with garlic, chili powder, salt and pepper. Makes 4 servings.
Sift flour, then measure. Heat milk. Put sugar, shortening and salt in a large bowl. Add hot milk. Stir until shortening is melted. Cool to lukewarm, about 15 minutes. Add crumbled yeast. Mix well. Add flour. Stir until dough leaves sides of bowl. Cover bowl with damp cloth. Let stand and rise in warm place until light and double in bulk, about 2 hours. Punch down. Place on lightly floured board. Knead until dough is smooth. Mold into desired shapes. Place on greased pan. Cover with damp cloth. Let rise in warm place until double in bulk, about 30 minutes. Brush with glaze mixture of 1 part sugar and 2 parts milk. Bake at 425° for 20 minutes or until done. Makes 3 dozen rolls.
Mix flour and sugar. Add pineapple, slightly beaten eggs, coconut and melted butter. Pour into unbaked pie shell. Bake for 60 minutes in a 350° oven.
Place potato slices in a large baking pan; cover with onion slices. Season with salt and pepper; dot with butter. Sprinkle bacon over vegetables and cover with cheese slices. Seal foil tightly. Bake about 1 hour at 350° or until potatoes are done.
Gently fold cottage cheese, crushed pineapple and dry gelatin into whipped topping. Cover and refrigerate until thoroughly chilled.
In large mixing bowl, stir together mayonnaise, milk, vinegar, salt, sugar and pepper. Add cooked macaroni, celery, onion and eggs; toss to coat well. Cover and refrigerate at least 2 hours.
Preheat oven to 400°. Beat eggs with fork. Melt and stir in butter and vanilla. Blend in sugar. Mix flour and baking powder into mixture.
In large pot, boil chicken until tender in good amount of broth. Remove chicken broth and cool, then bone and cut up into small pieces. Cook noodles in broth until done. Add cut up chicken and other ingredients and let simmer until flavor mixes well.
Measure all the dry ingredients into an 8 or 9-inch square or round cake pan. Blend together thoroughly with a fork. Mix wet ingredients and pour directly over everything in the pan. Stir with fork until everything is well blended. Bake for 35 to 40 minutes at 350°.
Grease 2 dozen (1 3/4-inch) muffin pans. Separate each dinner roll in half; press into muffin pans to make shell. Place 1 shrimp in each shell. Combine egg, cream, brandy, salt and pepper. Divide evenly among shells, using about 2 teaspoons for each. Slice the cheese into 24 small triangles and place one atop each appetizer. Bake at 375° for 20 minutes or until golden brown. Cool; wrap in foil and freeze.
Mix first 4 ingredients in mixer. Fold in Cool Whip. Fill crusts and freeze. Makes 3 pies. Serve frozen. Drizzle with chocolate syrup before serving.
Mix pineapple and dry pudding mix in large bowl. Add remaining ingredients and mix completely. Chill 2 hours before serving.
Cream shortening, sugar and molasses. Add egg and beat. Sift together flour, spices, soda and salt. Add to mixture. Mix well. Shape into size of a small walnut and roll in granulated sugar. Bake at 375° for 8 to 10 minutes. Makes 4 dozen.
In a saucepan, fry the garlic and onion in the oil until golden brown. Add tomato sauce and water. Let cook 10 minutes. Add beans (with juice); stir gently and continue to simmer. Cook macaroni al dente; drain. Add to bean mixture. Stir. If too thick, add a little more water. Add parsley, salt and pepper. Serve immediately or else the pasta will absorb all the liquid. Sprinkle with grated cheese. Al dente means firm.
Bake at 350° about 10 minutes. Drop balls on a cookie sheet from a teaspoon. Make crisscrosses with a fork. Bake until done.
Pour 4 cups boiling water over burghul. Drain and squeeze through cheesecloth to eliminate all water. Mix burghul, onions, salt and pepper together, crushing onion juice into burghul with fingers. Add remaining ingredients; mix thoroughly. Serve on lettuce leaves.
Season sausage to taste (or follow directions on Old Plantation seasoning). Make patties, fry until brown and pack into jars within 1-inch from top. Seal. Process 75 minutes at 10 pounds pressure.
In saucepan mix pudding mix and milk. Cook until thickened. Remove from heat. Add dry cake mix and half the chocolate chips. Mix well. Turn into greased brownie pan. Sprinkle remaining chocolate chips and nuts over the top. Bake 15 to 20 minutes at 350°.
Mix all ingredients, except the potato chips, and put in a shallow casserole. Sprinkle the crushed potato chips over the top. Bake at 350° for an hour (until firm and browned). Serves 6 or 8.
Combine pepper, onion, carrots and water in pan and simmer 5 to 7 minutes until crisp tender.
Put all 3 ingredients in crock-pot, mixing occasionally until all melted and blended together well. Serve with nacho chips, salsa, jalapeno peppers or olives.
Steep tea 10 minutes with cinnamon. Remove and add sugar. To serve pour into 2 gallon punch bowl and add 2 quarts ginger ale. Freeze ginger ale ice cubes. Slice lemon and tuck in mint leaves and float on punch. I used pineapple sage leaves in hot tea and lemon balm.
Blend cream cheese, salt, grated onion, grated orange peel and minced pulp of orange. Cut bread with small biscuit cutter. Spread cream cheese mixture on bread. Garnish with walnut halves.
Wash and cut fresh, firm, medium size cucumbers into sticks. Pour boiling water over them and let stand 4 to 5 hours. Drain and pack solidly into jars. Make a solution of ingredients. Boil for 5 minutes. Pour boiling water over the cucumbers in jars. Seal and process in boiling water bath for 5 minutes. Makes 9 pints.
Combine cinnamon, brown sugar, pepper, mustard, Worcestershire sauce, onion, salt, water, catsup, vinegar and nutmeg. Heat to boiling.
Alternate in deep baking dish layers of macaroni, cheese, butter, pepper, and saltines. Repeat until all ingredients are used. Cover with milk.
Peel and dice potatoes. Put in pan with just enough water to cover potatoes. Add salt, pepper and onions. Simmer until tender. Add milk and butter and heat for 5 minutes.
Into bowl, sift together flour, the 2 tablespoons sugar, baking powder and salt. Make well in center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir just until moistened. Spoon half the batter into 12 (2 1/2-inch) greased muffin cups. Top each with 1 teaspoon cranberry-orange relish, then fill with remaining batter.
Mix ground beef, potato, carrots, onion, salt, pepper, and cheese together in a large bowl. Roll into meatballs 1-2 inches in diameter. Place in baking dish and bake at 350° until almost done (approximately 20 minutes). Drain. Pour soup over meatballs. Place back into oven, and bake until meatballs are finished (15 minutes). Crackers, eggs, chili powder, garlic and cumin make good additions to this recipe!
Boil sugar, syrup and water until mixture will spin a little thread. Add peanuts and cook, stirring constantly, until light brown. Remove from heat. Add paraffin and soda, stirring fast and well.
Beat shortening; add brown sugar and mix well. Add white sugar and mix well. Add eggs and vanilla; stir in flour, soda and salt. Add oats and raisins (nuts optional). Bake at 375° for 12 minutes. Shape into balls before baking.
Prepare chickens for saute. Heat butter in a large skillet until bubbly and add cut up, salted and peppered chicken. Brown well on both sides. When nicely browned, add 1/4 cup dry white wine, reduce the heat and continue cooking. After 10 minutes, add the white onions, put through the grinder or chopped very fine. To this, add a tablespoon, or more if you like strong flavor of curry, of good curry powder, mixed with 2 tablespoons of white wine. Cover and cook for 10 to 12 minutes. Remove the cover and test for tenderness, turning the chicken again so that all sides of the pieces are bathed in the curry sauce. When the chicken is tender, remove the pieces to a hot platter to keep hot.
Brown the pork chops in oil in frying pan. Pour off drippings. Season with salt and pepper. Add water. Cover tightly and simmer 45 minutes to 1 hour, or until done. Makes 6 to 8 servings.
Dip each cookie on varigated side in rum quickly and place in cake pan; then add a layer of marshmallows, syrup, nuts, ice cream, cherries and whipped cream. Freeze.
Mix zucchini, baking soda, sugar, shortening and egg. Sift in flour, cinnamon and salt. Stir to blend. Stir in nuts, chips, etc. Drop by teaspoonfuls onto greased cookie sheet. Bake 12 to 15 minutes at 375°.
In small mixing bowl, combine corn muffin mix, egg and milk just until moistened. In 8-inch square baking dish, combine ground beef, sausage, onion and garlic. Microwave at High (10) 6 to 9 minutes, until meat loses pink color; stir after 3 minutes. Drain. Stir in tomatoes, corn, tomato paste, chili powder, salt and onions. Spread corn muffin mixture over meat mixture.
Boil chicken; season to taste. Use broth to cook your spaghetti in. Cut chicken up into pieces. While this is boiling, melt cheese down and add Ro-Tel tomatoes (drained) and chicken pieces. Add all this to the spaghetti. Put in a large dish and bake at 350° for 20 to 30 minutes or until it thickens.
Boil beets until tender; cool and peel. If too large to leave whole, cut into pieces. Mix all the ingredients together; add beets. Bring to a boil and simmer 20 minutes. Put in hot jars and seal. I put mine in hot water bath for 15 minutes.
Dissolve yeast in warm water; stir in salt. Add 2 cups flour; beat on low with electric mixer 1/2 minute. Beat for 3 minutes at high speed. Stir in remaining flour to make a very stiff dough. Cover and let rise until double. Turn onto lightly floured surface. Knead 10 to 12 times. Halve the dough; cover and let rise until double. Punch dough down.
Cream first 3 ingredients; beat in eggs. Slowly beat in buttermilk, peel, juice and vanilla. Stir together flour, baking powder, soda and salt; blend into batter. Stir in chopped nuts. Drop by teaspoon on greased cookie sheet. Pecan half may be placed on each cookie. Bake at 350° for 15 minutes.
Cream shortening and sugar. Add eggs and applesauce and beat together. Sift dry ingredients together. Mix soda with water. Add to creamed mixture. Add vanilla. Fold in raisins, gumdrops and nuts. Bake in 3 greased loaf pans (4 x 18-inch) for 2 1/2 to 3 hours in slow oven (250°).
In a large bowl, blend together first 5 ingredients. Add remaining ingredients; toss and serve. Makes 4 servings. Approximate calories, 300/serving. Approximate fat per serving, 12 grams.
Grease a 9 x 12-inch pan. Sprinkle coconut and nuts in bottom of pan. Mix cake mix by directions on the box. Pour over coconut and nuts. Bake at 350° for 45 minutes. Cool 10 minutes. Turn out on cake dish. Mix sugar, margarine and cream cheese together. Spread over top of cake.
Fold yogurt into Cool Whip. Spoon into pie crust. Freeze 4 hours. Remove from freezer 30 minutes before serving.
Mix all ingredients together; put in pan. Bake in 350° oven until done.
Cook raisins in 2 cups of cold water for 15 minutes. Add shortening and sugar; dissolve. Add cold water and baking soda. Mix dry ingredients. Add raisin mixture to dry. Mix well. Place in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 1 hour.
Slice the Mozzarella into flat wedges or strips. Prepare 1 bowl with flour, 1 bowl with beaten eggs and 1 bowl with bread crumbs. Take each Mozzarella strip and coat with flour, beaten egg and then bread crumbs. Immediately after coating, fry each stick in hot oil (about 1/4-inch deep) for 1 or 2 minutes on each side until breading is golden brown and cheese is melted.
Add salt, pepper and flour to meat. Cook and drain noodles. Then alternate a layer of noodles followed by a layer of meat, etc. Top with peas. Bake for 30 minutes at 350°.
Mix ingredients together and then refrigerate until able to roll into a ball and then roll into crushed nuts or parsley. Makes 1 large or 2 small balls.
Mix all the ingredients and put in pie shell. Sprinkle with paprika. Bake at 375° for 30 minutes. Let stand at least 5 minutes before cutting. Serve with a fruit or vegetable salad.
Cream margarine and 1/2 cup powdered sugar. Add vanilla. Blend flour and salt into creamed mixture. Add nuts and blend well. Shape dough into 1-inch diameter balls. Place onto ungreased cookie sheet. Bake at 400° until set but not browned, about 10 minutes. Remove from oven; place on cooling rack with waxed paper under rack. Sift powdered sugar over cookies. Yield: 50.
Mix pork and beans with barbecue sauce. Spoon over burgers on buns. Sprinkle with chopped bell pepper and onion.
Melt butter in saucepan. Add sugar and milk; stir until dissolved. Boil until the soft ball stage. Remove from heat. Leave undisturbed until cool. Beat as for chocolate fudge. Stir in nuts.
Geese and ducks have a strong flavor and are improved by stuffing the craw and body with cored and quartered apples. The apples absorb the strong flavor, therefore should not be eaten. Celery and onions are also placed in the duck to improve the taste.
Cream oleo, sugar and add eggs and then hot water. Add flour, soda, salt, nuts, oatmeal, chips and vanilla. Bake at 350° for 12 minutes.
Combine first 3 ingredients in a small bowl. Cut in butter with a pastry blender until mixture is crumbly. Makes 1 1/3 cups.