HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add mustard, horseradish and Worcestershire sauce to soup. In another bowl, mix meat, egg, bread crumbs, salt, pepper, onion and 1/4 cup soup mix. Make patties and brown. Add 1/2 cup water to soup mix. Pour over patties and simmer 20 minutes.
Brown ground beef and onion. Mix beef and onion mixture with pork and beans, barbecue sauce and brown sugar. Place in casserole dish and top with Hungry Jack biscuits. Top with shredded Cheddar cheese. Bake in 350° oven until bubbly and brown.
Mix together all ingredients. Pour into rectangle baking dish. Bake at 325° for glass dish for 1 hour and at 350° for metal cake pan.
Brown beef, bacon and onion; drain well. Mix all remaining ingredients and add to beef, bacon and onion. Bake uncovered at 350° for 1 hour or cook several hours in a crock-pot.
Add to meat mixture. Cook until slightly thickened, stirring constantly. Serve hot over cooked rice for chop suey or fried noodles for chow mein.
Combine soy sauce, lemon juice and pepper and pour over beef slices; mix well. Marinate several hours. Saut onion in hot oil until transparent. Transfer to platter. Pan-fry beef slices a few at a time until brown on both sides. Serve hot with sauted onion.
In a large saute pan, add oil; heat it. Dice (strip into quarters) chicken, and flour pieces. Add to oil and brown. Remove chicken and place aside. Flour shrimp; add to hot oil. Brown both sides. Remove shrimp and put aside with chicken.
Mix. Pour into greased bread pans. Bake at 350° for about 1 hour. Check with toothpick. Makes 3 loaves.
Scrub okra and pack in pint jars. Place one clove garlic and one head of dill in each jar. Make brine of water, vinegar and salt; heat to boil. Pour brine over okra. Seal jars and let stand 3 to 4 weeks.
Melt margarine in 8 x 12-inch dish. Mix milk, flour, sugar and add to melted margarine. Add peaches, but do not stir. Bake at 375° for about 40 minutes until it begins to brown. Serves 8 people.
First you pick the berries. Then you wash and slice them. Sprinkle a little sugar on them.
In a 13 x 9-inch cake pan, add dry ingredients and mix together. Add vinegar, vanilla, oil and water to dry ingredients. Mix well with fork, making sure you get all the corners. Bake at 350° for 30 minutes.
Brown onion in cooking oil. Remove from pan and let drain. Brown chicken in essence remaining in pan. Remove chicken and pour out grease. Put onion, green pepper, tomatoes and chicken back in pan and cook until tender (approximately 1 hour, depending on size of pieces). Remove chicken. Add sour cream to sauce and blend for approximately 5 minutes. Serve with rice.
Stir all ingredients together. Drop by teaspoonful onto an ungreased cookie sheet. Crisscross with a fork. Bake at 350° for 8 to 10 minutes. I think you will be surprised as I was at the results when the recipe was given to me.
Pack okra firmly in jars. Put garlic clove in each jar. Combine other ingredients and boil. Pour boiling brine over okra and seal jars. Process in boiling water bath about 180° to 200° for 10 minutes. Let ripen several weeks before opening. Makes 4 to 5 pints.
Peel and chop the garlic. Squeeze the juice from the lemons. Put everything, except the paprika, into a blender and blend it until smooth. Add a little water if you need to. Pour onto a dish and sprinkle with the paprika. Serve as a dip with pita pockets.
Cover the first 4 ingredients with water and refrigerate overnight. The next 3 ingredients, heat until dissolved. Cool. Wash and drain cucumbers. Place in containers and pour syrup to cover and freeze.
Brown pork chops in pan or on barbecue. Mix all other ingredients together in large bowl. Tear biscuits in pieces and mix with liquid. Pour over pork chops and cook at 375° for 1 hour and 10 minutes.
Cream butter and sugar. Mix remaining ingredients and make 2 long rolls. Slice in 1/2-inch slices. Bake 4 or 5 minutes at 400°.
Heat grill. Combine hamburger, turkey, onion, catsup and garlic powder; blend well. Shape into 8 patties. Place 4 patties on waxed paper. Top each patty with 1/4 of the mushrooms and 1 of the remaining patties; press edges to seal. When ready to barbecue, place stuffed patties on grill. Cook for 10 to 15 minutes, turning once. Serve patties on buns with mayonnaise, tomato and lettuce.
Combine and mix well the first 9 ingredients. Spread in an ungreased square baking pan (glass). Combine last 3 ingredients and stir well. Pour over batter. Bake at 350° for 30 to 35 minutes. Serve warm or cold with ice cream or topping.
Mix together and freeze solid. Let thaw to slush and serve in sherbet glasses. Can be refrozen and will keep several weeks.
Mix and chill overnight in refrigerator. Roll on thin side (about 1-inch). Test shortening with small amount of dough.
Add taco seasoning, beans and sauce to browned hamburger. Put in bottom of cake pan, chop tomatoes and sprinkle on top, sprinkle on shredded cheese. Crunch doritos and sprinkle on top of cheese. Bake at 350° for 20 to 30 minutes, until mixture bubbles. Serve with sour cream, lettuce, black olives etc.
Put uncooked macaroni in bottom of 9 x 9-inch baking dish. Beat egg in milk. Pour over macaroni. Brown hamburg with onion and green pepper. Spread over the macaroni. Salt and pepper to taste. Pour pizza or spaghetti sauce, adding water, over this. Put Mozzarella cheese over the top; bake at 350° for 30 minutes. You can add mushrooms if you like.
Mix dry ingredients together and then add wet ingredients. Pour into greased and floured pan. You may use two 9-inch tins or a Bundt pan. Bake at 350° for 35 to 40 minutes.
Grease casserole. Boil sugar, cornstarch, orange peel, apricot nectar, water and spice. Pour over potatotes. Add apricots, pecans and one Tbsp. butter. Bake at 375°, uncovered, for 25 minutes (or for fresh sweet potatoes, 1 hour).
Melt 1/2 margarine and add crumbs; press in pan. Beat eggs, sugar, 1/2 margarine and vanilla until creamy. Spread over crumbs. Add layer of bananas, pineapple and Cool Whip and top with nuts. Refrigerate.
Mix ingredients together and pour into greased 2-quart casserole. Bake at 325° for 1 1/2 hours.
Spread crescent rolls on jelly roll pan. Bake at 350° for 11 minutes. Mix Miracle Whip, cream cheese and dressing mix; spread on crust. Chop any vegetables in small pieces and sprinkle on top. Refrigerate.
Slice onion into rings (1/2-inch). Heat oil in pan. Beat milk and egg together. Mix all dry ingredients together. Dip onion in egg mixture, then flour mixture. Deep-fry until golden. Drain on paper towel.
Mix well. Roll into balls and press. Bake at 375° until brown. (They burn easily.)
Butter 12 x 8-inch Pyrex baking dish. Slice apples into dish. Crumble with pastry blender flour, oleo and sugar. Pour evenly over apples. Bake at 375° for 30 minutes. Serve warm topped with ice cream or whipped cream.
Combine all ingredients, except soda, in a very large punch bowl. Tint to desired color. Slowly add soda. Float ice ring and serve. One recipe serves 35. Requires ice ring made ahead.
Mix the milk with the lime juice in a large mixing bowl. In another bowl, whip the egg whites until you can turn the bowl over without them falling out. Add the egg whites to the bowl with milk and lime juice. Mix slowly with a whisk so as not to deflate the whites. Pour mixture in pie shell. Freeze. Serves 6 to 8.
Drain fruit cocktail. Add marshmallows and sour cream, also chopped nuts, if desired. Mix well and refrigerate for several hours.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in Nestle Toll House semi-sweet morsels and nuts. Spread into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 20 to 25 minutes. Cool; cut into 35 (2-inch) squares.
You need 8-inch frying pan, spatula, wax paper and large freezer bags or container.
Slice kielbasa into bite size pieces. Mix remaining ingredients together. Heat in a 2-quart pan and serve warm.
Drain the pineapple. Dissolve Jell-O in 1 cup of pineapple juice. If the pineapple juice does not measure a cup, finish with water. Bring the liquid to a boiling point. When dissolved, add 1 cup Coca-Cola, cream cheese, drained pineapple and nuts. Refrigerate until firm.
Crumble and brown sausage. Drain and add onion. Add Velveeta. Simmer until cheese is melted. Place mixture onto bread. Bake at 350° until bread is crisp. Freeze leftovers on bread. Heat in oven.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water; add buttermilk. Stir well. Add to flour mixture. Mix until blended. Knead for 1 minute or until smooth. Roll to 1/2 inch thickness. Cut; place on greased pan. Let rise for at least 30 minutes. Bake at 400° for 10 minutes or until brown. Will keep in refrigerator in bulk for 4 days. Makes good cinnamon rolls.
Preheat oven to 325°. Grease and flour pan. Beat margarine and cream cheese well. Add sugar; beat until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Sift flour and salt; add to creamed mixture. Spoon into pan. Bake for 1 hour and 10 minutes, or until done. Cool 5 minutes. Serve.
Place water, orange juice, lime juice and soft drink mix in a blender. Cover and blend until drink mix is dissolved. Add ice cubes. Cover and blend on high speed until smooth. Makes 6 servings.
Mix together and when it starts to boil, add beaten egg yolk. Boil 5 minutes. Add vanilla and butter. Cool slightly and put in baked pie shell. Top with meringue or Cool Whip.
Smash tomatoes in saucepan and add sugar, then water. Mix together. Put on heat. Bring to boil. Mix Jiffy mix as box says. Take mix by spoonful and drop into boiling tomatoes; let cook for 1/2 hour until done. Let stand in covered pan 15 minutes before serving.
Mix graham cracker crumbs, sugar and margarine in 13 x 9-inch pan. Press down evenly in bottom. Arrange banana slices over crust. Beat cream cheese in large bowl until smooth, gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over bananas. Spoon pineapple over puddings. Spread whipped topping over all. Refrigerate 3 hours or longer.
Beat until fluffy cream cheese, eggs, sugar, and vanilla. Place vanilla wafer in cup cake pan in cup cake liner. Spoon mixture in 1/2 fill. Bake at 350° for 10-20 minutes or until inserted toothpick comes out clean. Cool completely. Top with any canned pie filling. Gingersnaps with apple or peach filling may be used as well. Excellent!!! Refrigerate in tins.
Blend shortening, brown sugar, granulated sugar in large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together. Add to sugar and egg mixture, blending well. Stir in 1/2 c. M & M's. Drop from tsp. on ungreased cookie sheet. Decorate tops with remaining candy. Bake in oven at 375° for 10 minutes or until golden brown.
In a Dutch oven, saute 1 chopped onion and green pepper, cut in strips, in 2 tablespoons of butter for 3 minutes. Add lean ground chuck and brown meat, breaking up meat with spoon as it cooks. Add salt, m.s.g., pepper and sugar. Stir in tomatoes, sauce and water. Heat mixture to boiling. Reduce heat and simmer 15 minutes.
Sift flour, salt and baking powder and set aside. Cream margarine and sugar, add eggs and vanilla. Continue beating. Add flour mixture. Fold in dates, nuts and chopped cherries with a wooden spoon. Make into tablespoon size balls and roll in crushed cornflakes. Top with 1/4 cherry. Bake at 350° for 10 to 15 minutes until golden on greased sheet.
Dissolve sugar and jello in boiling water. Add juices (do not dilute juices). Freeze.
Sift together flour, sugar and baking powder. Beat egg and add to dry ingredients. Add fruit cocktail. Pour into a 9 x 9-inch baking pan. Cover with nuts and brown sugar. Bake at 325° for 45 minutes to hour.
Brown flour in lard to a golden brown, stirring constantly, to prevent burning or lumping. Add 1/2 chopped seasoning to browned flour; saute for 1 minute. Add this mixture to the 3 quarts of boiling water; mix. Add remaining seasoning and bouillon cubes; boil for about 10 minutes. Put in oysters; simmer for at least 30 minutes. Salt and pepper to taste, then bring to rapid boil. Add file; mix well. Take off heat. Let set for at least 15 minutes. Serve over boiled rice.
Dissolve jello in boiling water. Add 1 cup additional liquid made up of drained juice from crushed pineapple and water. Mix well and refrigerate until jelled slightly. Then add crushed pineapple and carrots. Pour into mold. Refrigerate until set.
Chop the anchovies, capers, garlic and parsley. Mix with the tuna or salmon. Add mayonnaise. If you are making the mayonnaise, use 2 egg yolks. (For mayonnaise recipe, see our Sauces section.)
Cut dogs in pieces. Chop potatoes, pepper and onion. Brown all in skillet. Add a can of tomatoes; fill skillet with water. Sprinkle in some flour; let simmer about 20 minutes.
In a plastic container or ice cube tray, freeze milk until almost solid. Turn into container of a blender. Hull strawberries. Add to blender with sugar and vanilla. Cover and blend until smooth and frothy. Serve immediately or pour into a plastic bowl and freeze until mixture forms a 1 inch thick frozen shell at the edge of bowl. Stir and serve with spoon as a frosty snack.
Beat egg whites until stiff. Add sugar and beat until stiff peaks form. Combine crackers, vanilla, baking powder and pecans. Fold into egg white mixture. Pour into a greased pie pan. Bake at 360° for 20 to 25 minutes. When done, pie looks very pale in color and toothpick comes out clean when inserted. Cool completely. Prior to serving, top with Cool Whip.
Heat 1-inch oil in skillet. Combine ingredients until moistened. Fry heaping teaspoonfuls of batter a few at a time until golden brown. Drain on paper towels.
Cook carrots in boiling water until tender-crisp. Drain and cool. Combine with onion and green pepper. Combine remaining ingredients and mix with vegetables. Cover and marinate in refrigerator 2 days. Will keep 8 to 10 days in refrigerator.
Combine and toss all ingredients. Just before serving pour on Catalina dressing and toss.
Mix all except oranges and Cool Whip with 2 1/2 cups water. Boil until thick. Cool and add oranges and Cool Whip. Optional: cottage cheese and pineapple.
First, drain the pineapple very well. Then in a large mixing bowl, mix all of the above ingredients. Mix well. Lime Jell-O may be used to change the flavor. It may also be made with sugar-free Jell-O and reduced calorie Cool Whip to make it a diet salad.
Cut up the chicken into serving pieces and stew in 3 quarts of salted water. When chicken is tender, add the other ingredients. Then gradually add Bott Boi to boiling broth. Cover and boil for 30 minutes, stirring occasionally. Garnish with parsley and hard cooked eggs and serve.
Mix cream cheese, sugar and peanut butter. Fold in Cool Whip. Pour in graham cracker or pie crust shell. Refrigerate.
Cut meat into thin strips about 1-inch long. Cut onion into wedges and pepper into thin strips. Heat 1 tablespoon oil in wok over high heat about 5 minutes. Remove from wok. Heat 1 tablespoon oil in wok over medium-high heat. Add onion and pepper and stir-fry until vegetables are tender and crisp, about 2 minutes. Add meat and rice to vegetables. Combine all remaining ingredients in saucepan; bring to boil. Simmer 15 minutes. Pour over rice, meat and vegetables. Serve warm. Serves 5 to 8.
Mix apples with sugar and cinnamon mixture. Set aside. Mix remaining ingredients and mix well. Pour 1/2 of batter into well greased and floured tube pan. Place apples in pan. Cover with remaining batter. Top with some apples. Bake 1 1/4 hour at 350°, cool 20 minutes.
The avocado is peeled and thoroughly mashed; the tomato is peeled, then mashed. The onion is minced as finely as possible. This is all mixed together thoroughly with lemon juice (better, lime juice), a little olive oil, salt and pepper, and the shallot top minced to the nth degree. Place mixture in a bowl, surrounded by tostados or Fritos and allow your guest to dip and dip again.
Cut 3-inch diameter circle in toast. Place toast on microwave-safe plate. Break egg into hole. Pierce yolk with fork. Cover with plastic wrap. Cook, covered, on Roast or Slo cook for 1 minute or until egg is cooked as desired.
Melt butterscotch morsels and peanut butter over low heat. Stir constantly. Pour in noodles. Stir until noodles are coated well. Spoon onto wax paper.
Beat pudding and milk and set aside. Beat (room temperature) cream cheese. Add Cool Whip and vanilla. Beat and pour cream cheese mixture into prepared cooked regular pie shells or graham cracker shells, then add pudding on top. Makes 2 large pies or 3 small.
Heat oven to 300°. Grease and flour tube pan. Blend butter and sugar until light and fluffy. Gradually add eggs and lemon extract and beat until blended. Sift flour and baking powder together 3 times. Add nuts and raisins to flour.
Mix all ingredients together in a large bowl. Pour in unbaked pie shell. Bake at 450° for 45 to 50 minutes.
Bake cake mix according to directions in a 9 x 13-inch pan. Leave in pan; slice into 24 squares. Mix sugar, cocoa, salt and milk in pan. Boil for 15 minutes, stirring constantly. Remove from heat. Add oleo and vanilla. Pour over presliced cake, making sure syrup goes between slices.
Heat oven to 375°, grease jelly roll pan. Mix milk and egg in bowl, mix coconut and curry in shallow dish. Dip chicken into milk mixture, then coat with coconut mixture. Place in pan. Bake uncovered 10 minutes, turn chicken. Bake uncovered 5-8 minutes longer, until no longer pink in the center. Serve chicken with Honey Mustard Sauce.
Put vegetables in colander and pour boiling water over top. Toss lightly the chicken, onion rings (save some for top) and vegetables. Put in casserole. Pour soup and milk over top. Bake, uncovered, 45 minutes at 350°. Put onions on top and return to oven for 5 minutes more.
Saute zucchini, onions and sausage. Pour tomato sauce over. Mix and heat together.
Peel and pit peaches; cut into 3/4-inch thick slices (you should have 5 to 6 cups). In a small bowl, combine granulated sugar and salt. Arrange a layer of peach slices in an 8-inch square baking pan and sprinkle with some of the sugar mixture. Repeat layers until all peaches and sugar mixture are used. Sprinkle with lemon juice. In a bowl, combine flour and brown sugar. Using a pastry blender of 2 knives, cut butter into flour mixture until particles are about the size of peas. Mix in nuts. Sprinkle crumb mixture evenly over peaches. Bake in a 375° oven for 45 minutes or until topping is browned. Serve warm or refrigerate and serve cold. Top each portion with whipped cream, if desired. Makes 6 to 8 servings.
Mix margarine, flour and nuts; pat into a greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes; let cool.
Stir cheese to soften. Fold in whipped cream, then add the remaining ingredients. Freeze until firm. Serve in a lettuce cup. A nice salad for a ladies' luncheon. Serves 10.
Cool cake and cut into 2-inch squares. Layer as follows in 5-quart ice cream bucket: cake, pudding (1 flavor), 1 tub Cool Whip, 5th Avenue crumbs, cake, pudding (other flavor), 1 tub Cool Whip and 5th Avenue crumbs.
In a heavy 10-inch skillet, arrange bacon slices. Cook until bacon is crisp. Remove skillet from heat. Remove and crumble the bacon. Pour off all but 2 tablespoons of fat. Add potatoes to skillet. Sprinkle with dash of salt and pepper. Return to stove and stir-fry until potatoes are light brown.
Roll the dried beef in the breasts, then wrap the bacon slices around them and secure with a toothpick. Mix the sour cream and soups together. Place the breasts into a greased casserole dish. Pour the mixture over all and bake at 350° for about 2 hours. Serve with rice. This is a costly recipe but nice for special occasions.
Mix first 4 ingredients together well. Add dry ingredients and water. Mix until smooth. Add nuts, raisins and mincemeat. Spread thin in 2 (13 x 9-inch) pans. Bake at 400° for 15 minutes.
Combine all ingredients. Pour into casserole dish. Bake at 350° for 1 hour.
Peel tomatoes and onions and slice. Chop pepper and mix all ingredients together in a large 7-quart canner. Cook over low heat until this mixture thickens, about 3 hours. Put in jars and seal. Good served with beans and other vegetables.
Mix all ingredients together. Put in a greased casserole. Bake at 300° for 3 hours.
Place meat in covered glass or plastic container. Cover with red wine and marinate overnight. Drain and place in crock-pot. Lay strips of bacon over meat and sprinkle with onion soup mix. Cook on low for 8 hours. Remove meat and keep warm. Pour juice into measuring cup; skim fat and add water or beef broth to make 2 cups. Put reserved fat or 3 tablespoons butter into saucepan over medium heat. Stir in 3 tablespoons flour and cook briefly. Add reserved meat drippings all at once and stir over heat until thickened. Add mushrooms. Serve roast sliced and topped with gravy, with noodles, rice or mashed potatoes.
Mix together chilies, sour cream and soup; cream together. Warm tortillas in microwave until soft. Spoon some chili mixture and chicken pieces in tortillas. Roll up and place in baking dish. Top with remaining chili mixture. Sprinkle with grated cheese. Bake at 350° until hot and bubbly.
Melt butter in pan. Add sugar, cocoa and milk. When melted, add peanut butter. Remove from heat and add oatmeal. Spoon on cookie sheet or waxed paper and let cool.
Mix all ingredients, except apples; bring to a boil. Boil until thick. Slice enough apples to fill 7 quarts. Pour mixture over apples. Seal jars and process in open canner for 20 minutes.
Into large bowl, measure sugar and remaining ingredients, except the currants. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl. Stir in currants. Cover and refrigerate overnight.
Mix together all ingredients and serve in a chafing dish over low heat with choice of crackers. Can also be served chilled.
Mix the first 5 ingredients well. Pour into well-greased 9 x 13-inch pan.
Melt mixture in a 13 x 9-inch pan. Let cool. Roll dough and coat with softened butter. Sprinkle with brown sugar and cinnamon. Roll up like a jelly roll and cut approximately one-inch thick. Place into pan with topping. Let rise again until double (approximately 45 minutes). Bake at 350° for 30 minutes. Turn out onto a tray and let rest for a minute before removing pan.
Melt cheese. Add horseradish (not horseradish sauce). Add Tabasco sauce.
Saute onion and bell pepper in margarine over low heat for approximately 40 minutes, stirring occasionally. Boil chicken in approximately 6 cups of water. Debone when cooked. Boil spaghetti in chicken broth; do not drain. Add Velveeta and stir until melted, adding onion mixture, Ro-Tel and chicken. May put in oven to finish heating completely.
Cook cranberries and water until berries pop. Add sugar and Jell-O; stir until dissolved. When cool and mixture begins to thicken, stir in pineapple, grapes and nuts. Pour into a 1 1/2-quart ring mold and refrigerate. Garnish with mayonnaise, if desired.
Mix tomato sauce, onions, bell pepper, brown sugar and vinegar. Cook on low heat for 5 minutes. Mix 1/2 of sauce mixture with hamburger. Pour half on top. Cook 1 hour at 350°.
Mix all ingredients well. Bake in three (8-inch) greased and floured cake pans at 325° for 1 hour.
Using mixer, whip cream cheese. Add other ingredients and mix well. Pour into pie crust and chill. Serve chilled with your favorite topping.
Preheat oven to 350 degrees. Mix all ingredients together. Pour into well-greased 9x13 inch baking dish. Bake 45-60 minutes or until center is firm.
Preheat oven to 350 degrees. Cream butter and gradually add sugars, beating well. Add eggs, peanut butter, vanilla, and corn syrup; beat well. Mix in oats, baking soda, and salt, stirring well. Stir in remaining ingredients. Drop dough by 1/4 cupful 4 inches apart on a lightly greased cookie sheet. Bake for 12-15 minutes. Center of cookies will be slightly soft. Cool slightly on sheets, remove to wire racks and cool completely.
Combine ingredients and spoon into greased muffin cups. Bake at 400° until done. Makes 6 muffins.