HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beef; drain and cool. Chop lettuce, onion and tomatoes. Crush chips. Mix together with meat. Add salt and avocado. Use Thousand Island dressing (large bottle). Use a punch bowl to serve it in.
Brown ground beef; pour off fat. Stir in sauce and soups. Let simmer for about 15 minutes, stirring often. In a casserole dish, crush Doritos and pour ground beef mixture over the chips. Top with cheese. Place in oven just long enough for the cheese to melt.
Blend flour, Crisco and hot water with pastry blender. Roll dough or floured pastry cloth very thin. Cut with pizza cutter into 1-inch strips. Drop into boiling chicken broth; add salt and black pepper to taste. Add chopped chicken breasts. Cook until dumplings are fluffy on medium-low heat.
Brown ground beef; drain and add Ro-Tel and soups. Cook for few minutes over medium heat. Stir often. Crush Doritos and add to mixture. Cook 5 to 10 minutes. Serve.
Cream margarine, shortening and sugar until light and fluffy. Add egg yolks; mix well. Sift flour and soda together; add to creamed mixture, alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Pour into three 9-inch greased and floured cake pans. Bake in 350° oven for 30 to 35 minutes or until done. Fill and frost with the following icing.
Brown all meats together in skillet until done; drain off half the fat. Pour all sauces into large pot. Crumble meat into sauces. Add reserved fat. Add drained mushrooms, diced onion and all spices. Stir with wire whisk until mixed. Cover; cook on low heat for 8 hours. Chill in refrigerator overnight. Reheat on low until heated through. Serve over pasta.
Mix onions, taco seasoning and peppers with meat and divide into 8 patties. Cook until done. Top with cheese, sour cream and salsa. May serve open-faced on Texas toast or on hamburger buns.
Place fish in a shallow baking dish. Combine oil and lemon juice; pour over fish. Refrigerate for 1 to 2 hours. Thoroughly oil, or coat with nonstick spray, a clean, hand-held, hinged grill. Place fish or steaks on grill and cover. Cook fairly close to medium hot coals. Fish must be cooked quickly to prevent its drying out. The timing is important, too. Fish is done when it looks opaque. Do not flip it back and forth while cooking. Cook one side first and then the other. As a rule of thumb, a 3/4-inch steak will cook in 3 or 4 minutes per side. Open the grill carefully, loosening any skin that might have become stuck.
Combine flour with baking powder, milk and eggs. Stir in corn, ham, onion and pepper. Drop by tablespoon into hot oil. Fry 3 to 4 minutes on each side until golden.
In a cake pan, combine all ingredients and 3/4 cup cheese, except stuffing and butter. Toss stuffing mix with butter. Spoon over vegetable mixture. Sprinkle remaining cheese over the top of stuffing. Bake at 350° for 30 minutes.
Mix ingredients together. Add enough flour until dough is stiff enough to roll out. Cut with doughnut cutter. Drop in hot lard.
Combine ingredients in 10-inch casserole, putting cheese and potato chips on top. Cook at 350 degrees for 20 minutes. Serves 6.
Brown the chicken. Put in a loaf cake pan. Mix water with soup. Pour on chicken. Bake at 350° for 45 minutes.
Combine in large mixing bowl Cool Whip, cream cheese, sugar and peanut butter. Mix on low speed until blended. Spoon into pie crust and chill.
Melt margarine in casserole dish. Shred cabbage over margarine. Sprinkle sugar and salt over cabbage. Pour milk over this. Crumble Ritz crackers on top. Bake about 45 minutes to 1 hour at 400°.
Boil first 4 ingredients for 5 minutes. Add soda. Stir well. Pour over popped corn and coat evenly. Spread on 2 cookie sheets. Bake in oven at 250° for 1 hour, stirring every 15 minutes. Separate into pieces while still warm. Store in airtight containers.
Dredge blueberries in 2 tablespoons flour. Combine remaining 2 cups flour, sugar, baking powder and salt. Beat together milk, egg and oil; add to dry ingredients and stir just until moistened. Fold in blueberries. Fill greased muffin pan two-thirds full. Bake at 400° for 20 to 25 minutes. Remove from pan immediately. Yields 1 dozen.
Mix ingredients and pour into loaf pans. Bake at 350° for 1 hour. This recipe makes 2 loaves.
Heat oven to 350°. Cut turkey breast crosswise into 1/2-inch thick slices. Heat oil in 6-quart saucepan or Dutch oven, over medium-high heat, until oil sizzles, about one minute. Place turkey, potatoes, carrots, onion and garlic in pan. Cook and stir 10 minutes or until turkey is lightly browned.
Combine all ingredients; store in an airtight container. Use with seafood or chicken. Yield: 1/4 cup.
Stir together first 4 ingredients. Whisk together mayonnaise, honey, salt and pepper. Add to chicken mixture, stirring gently until combined. Garnish with additional chopped pecans, if desired.
Cook all except pecans to a soft boil. Let set, then stir by hand. Mix will start to lose its gloss. Add pecans and drop on waxed paper.
While rice is cooking, pound steak to 1/4-inch thickness; cut into strips. Sprinkle meat with paprika and set aside. Using large skillet, brown meat in butter. Add garlic and broth. Cover and simmer for 30 minutes. Stir in onions and pepper. Cover and cook for 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Stir until clear and thickened (about 2 minutes). Add tomatoes; stir gently. Serve over bed of rice. Makes about 6 servings.
Combine milk, sugar, and chocolate morsels in a heavy saucepan. Boil for about 3 minutes, stirring constantly. Remove from heat and cool slightly. Stir in vanilla. Beat for about 1 minute. Refrigerate. Makes 2 cups.
Combine water and yeast in a large bowl and let sit for 5 minutes. Put in the sugar, salt and oil; mix well. Add 2 1/2 cups of flour; mix well. Add 2 cups and mix until stiff. Use last 1/2 cup to put on board and knead dough for awhile (a few minutes). Put into bowl and cover with a clean cloth. I put into gas oven with only pilot light on to raise for 30 minutes (or warm place). Put onto 3 (12-inch) greased pans. Add your favorite toppings.
Grate cabbage, onion and carrots in bowl. Add vinegar, sugar, salt and pepper. Mix with mayonnaise and serve.
Place breasts in baking pan and pour melted butter over each breast. Apply salt, pepper and garlic salt as desired. Bake in a 400° oven for 1 hour or until golden brown.
Combine all but the Jell-O and bring to a boil. Boil for 15 minutes. Remove from heat and add Jell-O, stirring to dissolve well. Raspberries can be used in place of strawberries.
Mash bananas. Mix in egg white, apple juice, melted margarine and vanilla. Add flour, baking soda and cinnamon; mix well. Stir in walnuts. Pour into 8 1/2 x 4 1/2-inch loaf pan that has been sprayed with nonstick vegetable coating. Bake at 325° for 45 to 50 minutes. Do not overbake. Leave in pan for 10 minutes and remove. Cool. Wrap in plastic wrap overnight so the banana flavor will develop.
Heat oil. Add onion, green pepper, meat and rice. Stir over high heat until slightly brown. Add rest of ingredients and mix well. Bring to boil. Cover tightly and simmer for 25 minutes.
Preheat oven to 375°. Grease baking sheets. Cream butter flavor Crisco with sugar, egg yolk and vanilla. Combine flour with salt and baking powder. Add to creamed mixture. Blend well. Form into balls about 1-inch in diameter. Beat egg white until slightly frothy. Dip dough balls into egg white, then roll in coconut.
Mix dates and 1 teaspoon soda with boiling water, then cool. Cream oleo, 1 cup sugar, eggs, 1 teaspoon soda, vanilla, walnuts, flour and salt. Mix in above mixture. Pour into greased and floured 9 x 13-inch pan. Sprinkle 1/2 cup sugar and M&M's on top. Bake at 350° for 40 to 45 minutes.
Thaw potatoes and combine with 1/2 cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in greased 9 x 13-inch casserole. Combine corn flakes and remaining 1/4 cup margarine. Spread over potato mixture. Bake at 350° for 45 to 60 minutes. Serves 12.
Boil and debone chicken; cut into small pieces. Crush Doritos chips and put in bottom of casserole dish. Mix both soups, Ro-Tel tomatoes and cheese in skillet and heat until cheese melts. Add chicken and macaroni. Stir until well heated. Pour over Doritos chips. Place strips of cheese over top. Heat in oven at 350° until lightly browned on top.
Chex Mix Topping: Combine Chex and onion powder. Stir in margarine and set aside.
Melt margarine; add chopped carrots and onions. Saute for 10 minutes over low heat, stirring often. Add potatoes and broth to cover everything. Cover and simmer for 20 minutes. Put through a blender or sieve. Dissolve powdered milk in liquid milk; heat and add to carrot mixture to thin consistency of thick cream. Taste; add salt and pepper to season. Soup may be served hot or cold. Garnish with carrot curls and fresh parsley.
Brown ground round in water, stirring often; drain. In large pot, combine all ingredients, except noodles. Cook until tender. Add noodles and continue to cook until noodles are tender.
Cream butter. Add sugar gradually; cream well. Add egg yolk and vanilla; blend. Add flour and salt. Blend to moisten flour. Spread in a rectangle, about 10 x 15-inch, on a greased cookie sheet or on a nongreased Teflon cookie sheet. Bake at 350° about 20 minutes. Spread with melted chocolate while hot. Sprinkle with chopped nuts or cake sprinkles if desired. Cut into small squares while warm. Makes 6 to 7 dozen.
Prepare rice according to package directions. Melt butter in large pan and slowly cook chicken in the butter. Remove chicken. Add remaining ingredients to butter mixture to make sauce. Simmer 20 minutes. In a large flat casserole dish put rice on bottom, then add chicken and sauce on top of rice mixture. Bake for 35 minutes. Enjoy. Serve hot. Yields 6 servings.
Place potatoes in colander. Let stand until completely thawed and excess moisture has drained off. Combine sour cream, soup and butter. Mix well. Add salt, onion and cheese. Mix well. Blend in potatoes. Place mixture in shallow 2-quart casserole. Sprinkle buttered cornflake crumbs on top. Bake, uncovered, in oven preheated to 350° about 50 minutes or until golden brown and bubbly. (This recipe is at its best when assembled not more than 2 hours before it goes into the oven.) Makes 8 servings.
Pierce potatoes with a fork, place on a paper towel in microwave oven and microwave on high 10 to 12 minutes or until potatoes are tender, turning potatoes over after 6 minutes of cooking. Cool for 5 minutes. Cook bacon in large saucepan until crisp. Transfer with slotted spoon to paper towel lined plate; set aside. Cook onion in drippings over medium heat about 8 minutes or until tender. Add flour; cook and stir 30 seconds. Add 4 cups milk, salt and pepper; bring to a simmer. Cut potatoes in half; scoop flesh into a medium bowl. Add remaining 1/2 cup milk; mash potatoes well and add to soup. Simmer 5 minutes, stirring frequently. Remove from heat; stir in 1 1/2 cups cheese until melted. Ladle into soup bowls; top with reserved bacon and remaining 1/2 cup cheese.
Combine sugar and eggs; beat well. Melt butter and chocolate in saucepan. Add chocolate to sugar and eggs. Add vanilla and mix well. Pour mixture into pie crust and bake at 325° for about 30 minutes or until a toothpick comes out clean. Serve warm topped with whipped cream.
Preheat oven to 350°. In a large bowl, combine sugar and flour. Add corn syrup, coconut, eggs, pineapple, vanilla and butter. Pour into pie shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. (Note: Cover loosely with foil if top browns too quickly.) Cool on wire rack. Chill 2 hours before serving.
Combine meat, vegetables, chopped onion, undiluted soups, salt and pepper. Mix well. Add 1 cup water. Put in greased 9 x 12-inch pan. Cover with dough strips, leaving just a small space between strips. Place several dollops of margarine on top of dough to add in seasoning and browning. Bake at 350° until mixture is bubbling and dough is golden brown. If meat/vegetable mixture appears too thick under crust, add a little more water to edge of pie or between dough strips and let water absorb.
Add no salt to this recipe. Drain and flake salmon. Add remaining ingredients; mix well. Bake in greased loaf pan for 1 hour at 350°.
Place cucumbers in a colander. Set the colander on a plate; sprinkle cucumbers with salt and toss. Let stand for 30 minutes. Rinse and drain well. In a bowl, combine cucumbers with the onions, garlic, soy sauce, vinegar, oil, sesame seeds, and cayenne pepper. Cover and refrigerate until serving.
Cook chicken, onion, garlic and olive oil in saucepan over medium heat until the chicken is no longer pink (approximately 5 minutes). Add all other ingredients but pasta. Bring to a boil and reduce heat. Simmer for about 12 minutes. Cook pasta separately and add to soup when ready to dip and serve.
Rub butter into the flour. Add rest of ingredients. Mix thoroughly and blend with eggs. Knead lightly. Roll pastry 1/4-inch thick. Cut into strips, 2 1/2 x 1/4-inch. Bake at 325° for 20 to 25 minutes.
In large skillet, slowly brown beef. With slotted spoon, remove beef; set aside. Add enough oil to make 3 tablespoons. Add potatoes, onions and green pepper. Cook until onions and potatoes are almost tender. Stir in meat, salt, sugar and pepper. Heat until vegetables are tender.
Combine ingredients, except almonds, mixing until blended. Spoon mixture into an 8-inch pie plate. Sprinkle almonds on top. Bake at 375° for 15 minutes. Serve with assorted crackers.
Put milk in bowl. Mix sugar and cinnamon in another bowl. Dip biscuits in milk and roll in cinnamon mixture. Lay the biscuits overlapping in Bundt pan. After one can of biscuits, sprinkle with nuts and coconut. Repeat second layer. Pour melted butter over all. Bake at 350° for 25 minutes.
Mix ingredients in plastic gallon jug and finish filling with water. Shake good to mix and place in freezer.
Mix cocoa and food coloring. Mix vinegar and soda. Cream butter and sugar together, then add eggs. Add cocoa and food coloring mixture. Add milk and flour. Add vinegar and soda mixture. Makes 3 layers. Bake at 300° to 325°.
Season chicken with salt and pepper to taste. Cut bacon strips into 3 pieces and wrap chicken breast. Line large casserole or pan with dried beef strips (at least 1 strip per chicken breast). Place breast on top of beef. Add a little water and bake about 45 minutes at 375°. Mix together sour cream and cream of celery soup and pour over the chicken. Return to oven for an additional 20 minutes.
Cream together oleo, Crisco, sugar, add eggs one at a time, beating after each. Add sour cream, flavoring, salt, soda and flour. This makes a large cake. Can be made in layers or tube pan. Bake at 350° for 1 hour to 1 hour 15 minutes for tube pan.
Cook first 5 ingredients in frying pan until done. Carefully roll out each biscuit to be able to line muffin cups, overlapping the edges some. Fill each biscuit cup with cooked mixture and top with more grated cheese. Bring sides of biscuit to the center and pinch together. Put in oven and follow cooking instructions on biscuit can. These may be eaten hot or cold, on a plate or by hand. Hmmm good!!
Boil the spinach until tender in water to which has been added the sugar. Drain well. While warm, add the cream cheese and 1/2 stick butter. Mix well until blended and there are no lumps of cheese. Add the lemon rind (no juice). Melt remaining 1/2 stick butter and mix it with enough of the bread crumbs to make 1/4-inch topping on the spinach and cream cheese mixture. Bake uncovered for approximately 30 minutes at 350°.
Place Tater Tots in casserole dish. Mix soup and mushrooms together and pour over Tater Tots. Bake at 350° for approximately 1 hour.
Slice carrots thin. Slice onion. Chop green pepper. Cook and drain carrots. Combine with onion and green pepper. Combine other ingredients and stir until well mixed. Pour over vegetables and stir until well mixed. Refrigerate overnight.
Beat these ingredients together. Drop batter by spoon into simmering soup. Simmer for about 5 minutes.
Mix ingredients. Store in a jar. Mix by the teaspoons to taste in a cup of hot water.
Melt shortening in 10-inch skillet. Dip steaks in dressing, then in flour, coating both sides. Pan-fry in hot shortening over medium-high heat, turning to brown both sides, about 4 minutes. Makes 4 servings.
Bring syrup to a boil in 1 1/2-quart saucepan; boil gently, uncovered, for 8 minutes and cool 15 minutes. Sprinkle nuts in pie shell. Cream butter; blend in sugar, flour and salt. Add eggs, syrup and vanilla. Mix well. Pour into pie shells. Bake at 350° for 40 to 45 minutes or until pie is completely puffed across top and browned. Cool before serving.
Preheat oven to 375°. Mix in a 1 1/2-quart bowl, sugar, flour and salt. Stir in dark corn syrup. Put in eggs, one at a time. Mix milk, pecans and vanilla together. Pour into crust. Bake 50 minutes or until firm.
In a large bowl, combine all ingredients and mix well. Roll dough into a rope (like a snake) about 1 1/2-inches thick. Then flatten with hands. Cut into 2-inch pieces and place on a cookie sheet. Bake at 375° until done.
Blend butter, milk and vanilla. Sift coconut and sugar together; add nuts. Stir in milk mixture. Mix quickly until well blended. Shape into 1-inch balls. Cool for 1 hour. Melt chocolate chips and paraffin. Dip balls into mixture. Set on cookie sheet until hard.
Spread mustard over meat. Sprinkle with rosemary and pepper. Put on rack, fat side up, in heavy (tight lid) pan. Put in 450° oven, uncovered, to brown. Turn (do not use fork). Pour heated wine over meat. Add carrots and onions. Cover. Reduce heat to 350° and cook 3 hours or until meat is tender. Can add more wine over meat the last hour if needed for tenderness. When done, can add cooked gravy mix to serve.
Preheat oven to 350°. Stir together 6 ounces cream cheese and water in small saucepan. Cook over low heat until mixture reaches 115° to 120°, stirring occasionally. Stir together hot roll mix and yeast packet in large bowl. Add cream cheese mixture and egg, mixing until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes or until smooth and elastic. Cover; let rise in warm place for 20 minutes. Beat remaining cream cheese, sugar and cinnamon in small bowl at medium speed of mixer until well blended.
Mix meat, onion, crackers, pepper, garlic, salt and mushrooms with 1/2 of tomato sauce. Place 1/2 of meat mixture into pan; place cheese in center and cover with remaining meat. Seal sides. Bake at 375° for 1 to 1 1/2 hours.
Crumble angel food cake in a 9 x 13-inch dish. In a bowl, blend cream cheese and milk. Fold in whipped topping. Pour over crumbled cake. Chill for 30 minutes. Spread pie filling over cream cheese mixture. Refrigerate until ready to serve.
Cream butter and sugar; add eggs, one at a time. Beat well after each addition. Add vanilla. Add the soda to the buttermilk and let rise a bit. Add this alternately with flour and salt. Beat well. Grease and flour 1 tube pan; bake at 325° until lightly browned or done, about 1 hour and 15 minutes.
Mix all the ingredients in the order given. Press and pat mixture evenly onto an 8 x 11-inch pan. Do not press too thin. Bake for 20 minutes at 350°. Ice bars while they are hot. Cut into squares.
Sift flour, soda, salt, baking powder and cinnamon together. Beat eggs in large bowl. Slowly add sugar, oil and vanilla. Beat slowly. Stir in zucchini (if frozen and thawed, add the extra juice). Add flour mixture and nuts if desired. Makes 2 loaves of bread or about 25 to 26 made in pot pie pans. Bake at 350° for 1 hour for loaves.
Process 15 to 20 seconds in food processor or blender. Freeze. Strawberries can be substituted for raspberries. Great and light to clear palate.
In wok or skillet, fry chicken in margarine until cooked throughout, using medium-high heat. Add vegetables and cook 2 to 3 minutes. Mix remaining ingredients in a bowl until cornstarch is dissolved. Pour over chicken and vegetables; bring to a boil. Cook until vegetables are desired tenderness.
Add tea bags to water and boil. Add cloves and simmer 10 minutes. Add juices and bring to a second boil. Remove from heat and serve immediately. Refrigerate unused portion and microwave per cup as desired.
Butter baking dish. Set oven for 350°. Drain juice from pineapple. Mix sugar, flour and just enough juice to make sugar and flour into a paste. Add pineapple to mixture. Melt margarine and add crushed crackers. Pour over pineapple mixture and bake about 30 minutes.
Preheat oven to 350°. Put bacon and beef in large heavy skillet. Stir with fork and break up beef until brown. Add remaining ingredients except cheese. Spoon into greased casserole, 2-quart size. Top with grated cheese and bake 1 hour.
Drain potatoes and let cool. Mix all ingredients together in a large bowl. Serve on a bed of lettuce or plain.
Beat eggs; mix in oil. Combine cake mix, gelatin and pudding mix. Add to egg mixture alternately with Mountain Dew, beginning and ending with dry mixes. Pour into greased and floured 13 x 9 pan. Bake 30 to 35 minutes at 350°.
Beat 4 egg yolks; add sweetened condensed milk and lime juice. Beat until thick. Pour into baked pie shell.
In saucepan, melt 2 ounces chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill. Meanwhile, in a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill 2 hours. Arrange strawberries, tips up in crust. Brush jam over top. Melt remaining chocolate and pour over top.
Combine first 3 ingredients. Firmly press onto bottom and 1 inch up sides of a 9-inch spring-form pan. Chill. Beat cream cheese at high speed with electric mixer until fluffy. Add condensed milk, peppermint candy and food coloring. Beat well. Fold in whipped cream. Pour into prepared pan. Cover and freeze until firm. Garnish if desired. Yield: One nine-inch cheesecake.
Combine all ingredients. Store in an airtight container. To serve, stir 1 1/2 teaspoons mix into 1 cup hot water.
Place a slice of Swiss cheese and ham inside of each chicken breast. Fold meat together and freeze. When meat has been frozen, dip in beaten eggs, then batter with flour that has been mixed in with Season-All. Deep fry until light brown. Do not cook until cheese comes out. Place chicken on a sheet pan and bake 45 minutes. Serve hot.
Heat oven to 375°. In 3 tablespoons butter, in small saucepan, saute onion until tender. Add 2 cups bread crumbs, sugar, salt, pepper and cayenne. Layer tomatoes in greased 1 1/2-quart casserole. Top with layer of onion-bread mixture. Repeat until all is used, ending with tomatoes. Combine 1/4 cup crumbs with melted butter; sprinkle over tomatoes. Bake, uncovered, 45 minutes. Makes 5 or 6 servings.
Saute beef in oil until browned. Add cornstarch and stir until blended. Stir in broth, chestnuts, pepper, scallions, soy sauce and black pepper. Bring to full boil, stirring frequently. Stir in rice. Cover and remove from heat for 5 minutes. Fluff with fork and make a hog of yourself.
Boil zucchini and onions for 5 minutes on medium heat. Drain and set aside. Separately mix soup, sour cream and carrots. Add to zucchini. In another bowl, mix butter and bread crumbs. Spread half bread crumbs in 13 x 9-inch pan. Pour vegetable mix over this, then add remaining bread crumbs. Bake at 350° for 25 to 35 minutes.
Bring to a boil, reduce heat and simmer 15 minutes. Stir in 1 (750 ml) sweet white wine and 1/2 cup lemon juice. Simmer 10 minutes.
Brown meat and chopped onion; add salt and pepper. Prepare cornbread mix according to directions and add cream-style corn. Layer ingredients in greased baking dish, beginning with 1/2 cornbread/corn mixture, 1/2 meat, 1/2 grated cheese and repeat the layers. Bake at 375° for 30 to 35 minutes or until browned.
Brown meat and onion. Combine all and bake at 350° for approximately 45 minutes. You can top with Chinese noodles, if desired.