HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut steak or roast into small pieces. Brown and simmer meat in a skillet. When almost done, add chopped tomato, peppers and onion. Pour in flour until well mixed. Add garlic salt, salt and 1 cup of water. Let simmer until it becomes creamy gravy. Fill tortillas with mixture. Fold them (toothpicks help them stay closed). Fry in oil in a skillet. Garnish each with shredded lettuce, guacamole and sour cream. A meal in itself.
Roll out and cut with cutter; put on greased cookie sheet. Bake at 400° until lightly browned.
Mix well and pour into a 9 x 13-inch pan. Bake 30 to 40 minutes.
Beat eggs until thick, about 3 minutes. Continue beating and add sugar, salt, corn syrup, butter and vanilla. Stir in coconut, oats and chocolate chips. Pour into prepared pie shell. Bake at 350° for 50 to 55 minutes. (Pie will be very dark.) Cool completely before serving (leave the house if neccessary). Makes 10 to 12 servings. This comes from the California and Hawaii Sugar Company.
Tie spices in a bag. Combine remaining ingredients. Add spices and bring to a boil. Reduce heat and simmer until spices are as strong as you like them.
Boil noodles. Brown hamburger. Add rest of ingredients, except cheeses. Cover and simmer 20 minutes. Put layer of noodles in a 9 x 12-inch pan and alternate sauce, noodles, Swiss cheese and Mozzarella cheese, ending with this. Bake at 350° for 30 minutes. Serve with spatula after it sits 15 minutes.
Mix flour, sugar, salt, yolks, butter and lemon rind. Divide into 2 parts; press 1 part into greased 9 x 9 x 1 3/4-inch pan. Mix applesauce, cinnamon and cloves; spread on top. Spread (crumble) other part of mix on top. Cook at 350° for 40 to 45 minutes. Makes 9 servings.
Spread 2 cups Fritos in greased baking dish. Arrange onion and half of cheese on Fritos. Pour chili over onion and cheese. Top with remaining cheese, green pepper and 1 cup of Fritos. Bake at 350° for 20 to 30 minutes, until hot and bubbly and onion is tender. Makes 4 to 6 servings.
Brown meat and drain. Mix in other ingredients. Bake for 35 minutes at 350°.
Cream butter and sugar; add next 2 ingredients and then add flour and nuts to the mixture. Make into rolls and chill in refrigerator, then bake on an ungreased pan.
Fry chicken breasts until tender. Dice in small pieces. Mix sour cream and both soups together. Place diced chicken in casserole dish. Pour soup mixture over chicken. Crumble crackers over top of mixture. Sprinkle poppy seed over crackers, then pour melted over top. Bake at 350° for 20 to 25 minutes.
Mix all ingredients except blueberries dredged in flour, just until mixed, then add blueberries. Fill muffin tins a little over halfway full and sprinkle about 1/4 teaspoon sugar on top. Bake at 375° for 15 to 20 minutes. Makes 2 dozen muffins.
Coat beef with flour and brown in oil in large Dutch oven. Add onions and garlic; cook until vegetables are softened. Pour off fat. Add remaining ingredients (except tomatoes, potatoes and carrots); bring to a boil, cover and simmer one hour. Add tomatoes, potatoes and carrots and simmer 45 minutes or until potatoes are tender. Yield: 8 servings. Approximate calories/serving: 220.
Take strawberries out of freezer and leave on counter to thaw. Dissolve Jell-O in water in large mixer bowl. Mix on medium speed for about 5 minutes (until foamy). Spoon strawberries into slightly thickened Jell-O. Pour strawberry/Jell-O mixture onto cake. Let it set in refrigerator for about 2 to 3 hours, then serve.
Melt the baking chocolate and margarine; stir well. Mix in the sugar; stir. Add eggs, vanilla, salt and flour; stir. Add nuts and 1/2 bag of the chocolate chips to mix. Stir well. Pour into greased 9 x 13-inch pan. Sprinkle remaining 1/2 bag of chocolate chips on top of unbaked brownies. Bake in preheated oven for 25 minutes.
Beat eggs until light and foamy in a large bowl with electric mixer. Beat in sugar, vanilla and margarine until creamy.
Brown steaks in a small amount of fat, then season with salt and pepper. Add onion to drippings until light brown. Add bread, corn, sage, salt and paprika to taste. Place stuffing in 9 x 13-inch pan and place steaks on top. Cover tightly and bake in 325° oven for 1 hour. Serves 6.
On a baking sheet, arrange pecan halves in sets of 3, laying 2 side by side and 1 across the top; set aside. Combine sugar, corn syrup and 1/2 cup whipping cream in a heavy saucepan; heat over medium heat, stirring constantly until mixture reaches a full boil. Slowly add remaining cream and butter; heat until mixture reaches the soft boil stage or 240° on a candy thermometer. Cool; spoon a desired amount of caramel mixture on top of each set of pecans. Let set; dip in melted chocolate. Refrigerate to harden. Makes 2 to 3 dozen.
Sift dry ingredients. Work in shortening and peanut butter until well blended; add beaten eggs and milk. Mix well. Drop batter in greased muffin pans and bake at 350° until done, about 20 to 25 minutes.
Combine the beans. In a large bowl, toss the beans with the onion and green pepper. Combine the remaining ingredients and pour over the mixture in the bowl.
Melt margarine in skillet on medium heat. Add onion; cook and stir until tender, not brown. Stir in peas, milk, soup and pepper. Boil. Stir in tuna, rice and parsley. Cover. Remove from heat. Let stand 5 minutes.
Mix instant pudding, milk and vanilla ice cream in a large bowl with mixer. Pour in baked graham cracker pie crust. Refrigerate.
Combine sugar and cocoa in a bowl. Add melted butter and mix well. Stir in eggs one at a time. Mix all the ingredients. Put in 8 x 8 pan. Bake at 350° for 25 minutes.
Put chicken in casserole dish. Mix all other ingredients. Drizzle over chicken. Bake for one hour, basting every 15 minutes at 350 degrees. This is great served over Uncle Ben's long grain and wild rice.
Prepare cake mix according to package directions. Bake in a 9 x 13-inch pan. When done, remove from oven and prick holes in top of cake. Pour sweetened condensed milk over the cake. Allow to cool. Spread caramel topping on cake. Top with Cool Whip. Break up Heath candy bars and sprinkle over top of cake. Refrigerate.
Dial 227-FAST. Place order for a large pepperoni pizza. Wait 30 minutes. Open lid and serve.
Chill milk 24 hours. Dissolve the jello and water; add honey, salt and lemon juice. When it is slightly congealed, beat milk until stiff and whip jello mixture into it. Spread 1/2 of	wafer crumbs in large pan, 10 x 13 1/2-inches. Pour jello mixture over top and cover with remaining crumbs. Chill 3 hours. Serves 15 to 18 people.
Cut venison into serving pieces. Mix flour with salt and pepper. Coat venison with flour mixture. Heat bacon fat in skillet and brown venison on both sides. Add celery and onions and saute until limp. Add Worcestershire sauce and tomatoes. Cover and cook on medium heat for two hours or until meat is tender. Pour over rice or noodles.
Mix ingredients. Shape into 3/4 inch balls and cross with a fork. Lay out to dry. Store in airtight containers. Omit vanilla flavoring and add a few drops of wintergreen or peppermint flavoring if you like. Tint pink for peppermint and green for wintergreen.
Melt margarine and mix salts. Pour over cereals and nuts. Bake for 2 hours at 250°, stirring occasionally.
Mix first 5 ingredients and simmer 30 to 45 minutes. Top with crushed corn chips and grated cheese. Cook at 350° for 30 to 45 minutes or until cheese melts. To make it more spicy, salsa or Mexican cheese may be added.
Combine all ingredients in a large pan (a turkey roasting pan works fine). Bring it to a slow boil on medium heat. Reduce to a simmer. Cook 3 to 5 hours, until liquid barely covers mushrooms. Serve hot in a chafing dish or crock-pot. These may be refrigerated or frozen.
Mix egg yolks and sugar. Cream flour and butter. Add to egg mixture. Add other ingredients as listed. Fold in stiffly beaten egg whites last. Bake in layers at 375° until done. Put together with Japanese Fruitcake Filling.
Brown first 3 ingredients. Add Velveeta, picante sauce and soup. Serve with large Fritos.
Combine grated zucchini, sugar and grated oranges. Pour into large roasting or baking dish and bake for 3 hours at 350°, stirring occasionally. Add cherries and bake another 1/2 hour. Pack in hot jars with hot lids. Makes 7 to 8 pints.
Put cauliflower in bowl. Mix remaining ingredients and pour over cauliflower. Marinate 24 hours.
Combine first 4 ingredients. Pour into dish lined with vanilla wafers. Add more vanilla wafers around edge and on top for garnish, if desired. Chill until pudding is set.
Combine ingredients. Bake at 350° in a shallow 2-quart casserole, approximately 1 hour or until firm.
Mix first 8 ingredients together. Put in a flat 9 x 13 x 2-inch casserole dish. Melt margarine; add almonds and crushed corn flakes. Spread on top. Bake at 350° for 35 minutes.
Cut or mash artichoke hearts. Add green chili peppers; mix well. Then add mayonnaise and Parmesan cheese; mix thoroughly. Place in baking dish. Put in the oven at 350° for 30 minutes (or until cheese is melted). Enjoy!
In top of double boiler, over simmering water, melt butter, caramels and evaporated milk, stirring until smooth. Store in a covered container, refrigerated; to use within 30 days, rewarming sauce over hot water or in a microwave oven on Defrost to spoon over ice cream.
In a mortar, crush peppercorns, garlic, salt and oregano. Blend in olive oil and vinegar. Add seasoning to the beef and mix. Brown seasoned beef in a skillet over high heat (no extra oil is necessary). Reduce heat to low. Stir in tomato sauce and simmer, covered, for 30 minutes. With a slotted spoon, remove meat to a bowl and set aside. Peel bananas and plantain, cut in half. Grate the bananas and plantain, using the grating dish of a food processor or a hand held shredder. Mix in a bowl with the achiote; then mash with a fork or potato masher. Spread some of the banana-plantain mix in the palm of your hand (keep palms wet while doing this). With your fingers, make a small nest in the center of the mix in your palm and stuff with about a spoonful of the beef filling. Cover the filling with more mix and shape into a cylinder of croquette. Repeat until filling and bananas are used up. Deep-fry in very hot oil (375°) until golden brown (about 4 minutes each). Remove and drain on absorbent paper towels.
Heat oven to 375°. In large mixer bowl, beat butter, shortening, peanut butter, granulated sugar, brown sugar and egg. Stir together flour, baking soda, baking powder and salt; add to butter mixture, beating until well blended. Stir in peanut butter chips. Shape into 1-inch balls; place on ungreased cookie sheet. With fork dipped in sugar, flatten in crisscross pattern. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Place broccoli in buttered dish. Cover with cut up chicken. Combine mayonnaise, soup and curry powder and pour over chicken. Sprinkle with Parmesan. Cover with cracker crumbs; sprinkle with slivered almonds. Bake at 350° for 30 minutes or until bubbly.
Form beef into 8 thin hamburger patties. Sprinkle with salt and pepper. Lay cheese on 4 patties. Cover with remaining patties. Pinch edges together to enclose the cheese completely. Brown on one side in hot oil in skillet. Turn and pour tomato sauce over them. Simmer 8 to 10 minutes. Serve piping hot with the delicious pan gravy.
Preheat oven to 350°. Combine meat and barbecue sauce; heat thoroughly, stirring occasionally. Fill rolls with meat mixture and top with cheese. Wrap in foil. Bake 10 minutes. Makes 6 sandwiches.
Put the milk on to boil in a double boiler. Add the corn cobs from which the corn has been removed. Cover and cook slowly 1/2 hour. Remove the cobs. Add the corn. Cook 20 minutes more and press through a puree sieve. Rub the butter and flour together. Add to the soup and stir continually until it thickens. Beat the yolks of the eggs and put them in the tureen. Add gradually the hot soup. Season and serve.
Step 1: Blend together flour, margarine and nuts for crust. Bake 15 minutes at 350° in 9 x 13-inch pan. Cool.
Mix the first 3 ingredients together; pat into a 9 x 13-inch pan. Bake 20 minutes at 350°.
Sift dry ingredients. Add shortening and buttermilk. Add eggs. Add vanilla and food coloring. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 25 minutes. Cool and frost.
Combine all ingredients, except brown sugar, in a large bowl until blended. Pour into prepared 9 x 13-inch pan. Sprinkle top with brown sugar. Bake in a 325° oven for 40 to 50 minutes.
Arrange one layer of bacon on bottom of roasting pan or casserole dish. Add a layer of raw hamburger. Add a layer of sliced potatoes, seasoned with salt and pepper. Bake at 350° for 1 hour. Remove from oven; add a layer of peas and carrots and rest of bacon. Return to oven and bake 45 minutes.
Blend well flour, powdered sugar and soft margarine. Press in 9 x 13-inch pan. Bake at 350° for 15 minutes. Drain raspberries. Reserve liquid for sauce. Spoon berries over crust. Sprinkle with nuts. Beat eggs and sugar in small bowl until light and fluffy. Add flour, salt, baking powder and vanilla. Blend well. Pour over raspberries and walnuts. Bake at 350° for 25 to 30 minutes. Serve with ice cream with sauce over both ice ice cream and dessert.
Mix ingredients together. Bring to a rolling boil and cool. Layer sliced cucumbers and onion in layers in gallon jar. Pour mixture over. Chill approximately 3 days. Stir occasionally. Will keep in refrigerator months! May add peppers, celery, zucchini or yellow squash. Makes 1 gallon.
Add butter to spaghetti, Parmesan cheese and eggs. Butter a pie plate and press mixture all around bottom and edges, forming a crust. Brown hamburger; drain. Add onion and green pepper and cook 5 to 10 minutes. Add sauce, sugar, salt and garlic salt.
Mix together oleo (melted), flour and nuts. Pat down into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool. Beat softened cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Beat together pudding and milk, 1 to 2 minutes until mixed well. Pour over cream cheese layer. Refrigerate for 5 minutes. Cover with remaining Cool Whip. Return to refrigerator.
Place 1/2 cup margarine in slices on aluminum foil. Put in potatoes, peppers, onions and creamed corn. Put remaining margarine on top. Wrap and seal. Vent with fork holes. Place on a grill and cook 30 to 45 minutes, until potatoes are tender.
In an 8-inch square baking dish, combine the garlic and oil. Microwave on High for 1 minute. Add the broth and paprika. Microwave on High for 1 minute. Add shrimp and lemon juice. Toss to combine. Cover with waxed paper and microwave on High for 1 minute.
Grease 9 x 13-inch pan. Pour pie filling in pan. Cover with pineapple. Sprinkle dry cake mix over the ingredients. Sprinkle coconut and nuts on top. Put butter on top of this. Bake at 350° or until lightly brown on top, 30 minutes.
Grind cranberries, chop apples with peeling, pecans and oranges. Dissolve gelatin in 1 cup hot water. Add sugar. When sugar is dissolved, add to pecans, cranberries and fruit mixture. Chill until set. "This is good to make ahead of time and keep in the refrigerator."
Brown meat in heavy casserole at 450° for about 25 minutes on each side. Combine remaining ingredients and mix well. Reduce heat to 325° and pour mixture over meat and cover casserole with foil. Bake 3 hours or until tender, basting occasionally. Slice brisket thinly. Spoon over pan juices. Serves 6 to 8.
Sift together all the dry ingredients. Beat the eggs, sugar, oil and vanilla together. Beat in the dry ingredients. Stir in the grated squash. Pour into a greased 8 x 8-inch pan. Bake in a preheated 350° oven for approximately 45 minutes.
Preheat oven to 350°. Cut 4 pieces of foil approximately 4 x 6-inches. Peel bananas; cut in half lengthwise and place each on foil. In a small bowl, mix orange juice, orange rind, honey and vanilla. Spoon over bananas. Top each half with a piece of butter. Fold foil, then place on baking sheet up to this point, then above steps can be done ahead. Bake 5 to 8 minutes. If bananas are ripe, 5 minutes.
Mix beans, chili powder, garlic powder and onion flakes, mashing together well. Brown hamburger; drain and mix with first mixture. Place	in corn tortilla shells. Roll up and place in pan. Pour chili	over, then cover with cheese. Serve with taco sauce, lettuce and tomatoes (chopped). I like a little sour cream or a guacamole salad.
Dissolve yeast in 2 tablespoons warm water. Sift flour. Add sugar. Cut in shortening. Add yeast and buttermilk. Mix thoroughly and knead. Cover with damp cloth and put in refrigerator.
Preheat oven to 350°. In large mixing bowl, beat eggs until blended. Stir in corn syrup, sugar, Amaretto, butter and salt. Add chocolate chips and almonds. Pour into unbaked pie crust. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool completely. Serve with whipped cream or ice cream on top. Makes 8 servings.
A good ol' 1950's style, high cholesterol, fatty, salt-laden, delicious, simple breakfast!
Mix sour cream and cream cheese together with mixer (may be lumpy). Add taco seasoning mix with spoon and stir. Spread the mix on large cookie sheet. Add lettuce, chopped tomato, cheese and black olives. Serve with nacho chips.
Fry sausage, browning evenly. Drain, leaving about 3 tablespoons of the liquid. Put in cabbage. Sprinkle with salt and pepper. Fry 6 minutes, turning often. Serve hot.
Melt oil and butter on large cookie sheet or broiler tray. (Cannot be sideless as the butter-oil mixture will run out.) Sprinkle with salt. Spread pecans over pan in single thickness and stir to coat them with butter-oil mixture. Bake at 250° for 1 hour, stirring every 15 minutes. Add more salt, if necessary.
Put rice, water, and salt in saucepan and bring to boil over high heat. Turn down low, cover, simmer 14 minutes. Stir in milk and cook uncovered 20 - 30 minutes until all milk is absorbed; do not boil. Stir occasionally. Stir frequently towards end of cooking. Stir in nutmeg, cinnamon, cloves and sugar. Stir some of the hot mixture into eggs. Return mixture to saucepan. Mix well. Pour in greased 1 1/2 qt. glass baking dish. Place dish in a pan of hot water and bake at 300 degrees for 50 - 60 minutes. Pudding stiffens as it cools. Sift 2 tsp. of powdered sugar on top (if desired). Serve warm. Serves: 6 - 8.
Cream together margarine and sugar. Add lemon extract and grape juice. Separate eggs. Add egg yolks to mixture. Gradually add 3 cups of the flour. Save the remainder for dredging the fruit. Mix soda in the warm water and add to the mixture. Blend well. Dredge the fruit and nuts in the remaining flour, then add to the batter. Fold in beaten egg whites. Makes 1 large tube pan and a large loaf. Grease and flour pans. Bake in a 250° oven for 2 hours.
Brown ground beef, onions and garlic. Pour spaghetti sauce into Dutch oven. Add beef broth, 2 cups water, celery, sugar, salt, beef and onions; bring to a boil. Simmer 45 minutes. Add vegetables and tomatoes. Cover and simmer for 20 to 30 minutes.
Mix eggs and 3/4 of the Cool Whip. Mix in half of cake mix. Blend well. Blend in remaining cake mix; batter will become very sticky.
Saute spring onions and chicken pieces in butter in a deep skillet until chicken is no longer pink. Add wine and 1 cup water and simmer over low-medium heat. Add sliced mushrooms and continue to simmer for 10 minutes.
Melt butter in baking dish. Add carrots; sprinkle with salt. Add honey	and toss until all are well coated. Cover and bake at 350° until carrots are hot. Do not brown. Makes 6 servings.
Boil ingredients. Simmer for 1 to 2 hours, until some of the moisture cooks off. Pour 2 or 3 cups slowly into blender or food processor; process on high speed until smooth. Pour into freezer containers, leaving 1-inch headspace. Freeze. This makes an excellent base for chili and pasta sauces.
Beat eggs well. Combine all ingredients in medium bowl and mix well. Pour into greased 12 x 9 x 2-inch baking dish or pan. Bake at 350° for 1 hour. Great with ham.
Saute onion and celery for a few minutes, until softened. Combine the next five ingredients in a bowl. Add onion and celery. Mix well. Put in casserole dish. Bake at 350° for 30 minutes.
Place a layer of broccoli and chicken. Pour mushroom soup over. Layer until you have used up ingredients. Bake at 350° for 45 minutes.
Wash and cut off ends of squash. Put drippings in frying pan. Add squash, onions, salt and pepper. Cook, covered, slowly as steam tenders squash. Remove cover from pan and allow excess water to slowly dry up. Remove from heat and serve. Yields 2 to 3 servings.
Combine chicken, tomato, mushrooms, sour cream, Parmesan cheese, mayonnaise, green pepper, onion powder and tarragon. Spread half of the mixture on one side of each waffle. Place waffles, spread side up, on rack of unheated broiler pan. Broil for 5 to 7 minutes or until spread is bubbly. Makes 2 servings.
In bowl, combine graham cracker crumbs, margarine and 1/4 cup sugar. Press on bottom of 8-inch spring-form pan. Set aside. In bowl with electric mixer at high speed, beat cream cheese, remaining sugar and vanilla until creamy. Beat in eggs, one at a time. Blend in sour cream. Pour in spring-form pan and bake at 350° for 60 to 70 minutes, until center is set.
Mix ingredients. Put in graham cracker crust; refrigerate. May also be frozen. Yield: 2 large 9-inch or 4 small 8-inch, baked.
Pare and cut potatoes in 1/2-inch cubes, place in pot and enough water to cover. Cook over medium heat until tender, not so much to lose shape or "mealy." Cut bacon into 1/2-inch cubes, fry until golden brown and lightly crisp, drain on towel, same some of the grease. Peel, slice and cube onions, fry in bacon fat until soft and golden. Lift out and add to potatoes. Season with salt and a generous amount of freshly ground pepper.
Grease 2-quart casserole dish. Preheat oven to 350°. Mash together potatoes, half and half, cinnamon, brown sugar, salt and egg until smooth. Stir in pineapple. Bake 30 minutes. Sprinkle marshmallows and walnuts on top. Bake 15 more minutes.
Layer corn, noodles, diced ham and peas. Mix sour cream, cheese, margarine, milk and soup and spread on top of layered ingredients. Bake for 30 minutes. Remove from oven and top with onions. Bake for 15 minutes more.
Using mixer, beat butter until creamy. Add sugar and eggs; blend thoroughly. Add other ingredients and mix well.
Place 1/4 cup flour and seasonings in bottom of pot. Stir meat into pot. Layer onion, green pepper, tomatoes and mushrooms. Add soy sauce and molasses. Cook 8 to 10 hours on low. Put green beans on top. Do not stir. Thicken to taste. Serve over rice.
Combine cream cheese, yogurt and mayo; blend with mixer until smooth. Add soup, chestnuts and garlic; stir in spinach. Chill 2 hours.
Cut sausage into 2-inch lengths and butterfly each piece. Put cut edge down in heavy frying pan and cook over low heat until nicely browned. Add kraut and simmer about 10 minutes.
Mix oranges and pineapple and strain well. Mix fruit with dry jello and cottage cheese last. Fold Cool Whip into mixture. Do night before and it will be set nice.
Mix yeast mixture, water, oil, salt and sugar. Mix well. Work in flour. Place in a covered container out of the drafts for 10 to 12 hours. Knead and put in a bowl to rise until double. Knead and make into rolls or can be made into loaves. Put in pans and let rise until double in size. Bake at 325° for 30 minutes.
Brown ground beef, then place in a large pot. Slice mushrooms, then saute in a small amount of olive oil along with a good amount of chopped garlic. Place in pot with meat. Add the tomato sauce and tomato paste. Add dill seed. Add oregano, thyme and basil to your taste. Simmer for 30 minutes. Freezes well.
Mix the mustard and jelly in chafing dish or double boiler. Slice franks, diagonally, in bite-sized pieces. Add to sauce and heat thoroughly.
Mix in pan and bring to a boil. Allow to cool and add one large bottle or 1 can of chilled Coca-Cola. Let thicken and then add 1 can crushed pineapple and 1 cup pecans. Chill.
Gradually add whipping cream to the Marshmallow Creme in saucepan, mixing until well blended. Add chocolate chips. Over low heat, cook, stirring constantly, until sauce is smooth. Stir in liqueur. Transfer to fondue pot. Serve warm.