HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and break up hamburger. Add the onion, garlic and oil. Mix corn meal with 1 cup of tomato puree. Add this mixture, tomato puree, salt and chili powder. Cook, stirring often, 15 minutes. Take off heat. Add beaten eggs, milk and olives. Mix well. Put in lightly greased 3-quart baking dish. Bake 1 hour at 350° to 375°.
Mix water and flour in large bowl with wire whisk until smooth. Mixture should be the same thickness as heavy cream. Coat a mold* with one layer newspaper strips which have been dipped in water. Then dip strips in flour mixture and lay over first layer of strips until mold is well coated. Let stand until strips on mold are dry and hard. Paint over the strips if you like.
Combine first 3 ingredients in bowl. Stir until it makes a batter. Pour into loaf pan. Dot top with butter. Bake at 350° for 1 hour. Serve hot or cold.
Brown ground beef in skillet until meat is thoroughly brown. Drain off fat. Add remaining ingredients. Simmer, uncovered, 15 minutes. Season with salt, pepper, onion powder and chili powder according to your taste.
Dissolve Jello into boiling water. Add frozen orange juice and juice from pineapple and enough water to make 1 1/2 cups. Let stand in refrigerator until it begins to congeal. Add can of cranberry sauce, drained pineapple, and nuts. Mix and pour in mold and let congeal.
Cook syrup and sugar until mixture bubbles. Remove from heat. Add peanut butter and 2 tablespoons butter. Add Rice Krispies. Press firmly on wax paper on cookie sheet (spread it out over whole cookie sheet).
Mix dry ingredients in brown paper bag. Dip fish in milk. Then place in brown bag and shake. Deep fry in 375° cooking oil deep enough to float fish. Remove fish when it floats.
Beat eggs, oil, vanilla and water together. Mix dry ingredients together (don't prepare pudding; add mix to dry ingredients). Combine dry ingredients with creamed mixture. Add the walnuts.
Place all ingredients, except waffles and cinnamon, in blender and process until smooth. Set aside. Toast waffles and cut each waffle into 6 wedges. Place cream cheese mixture in a small serving bowl and sprinkle with cinnamon. Serve with waffle wedges for dipping. Makes 24 wedges and about 3/4 cup cream cheese mixture.
Melt margarine. Boil sugar, milk and margarine. When it begins to boil, time for 2 minutes and then take off the stove. Add peanut butter and Fluff and oatmeal and 1 teaspoon vanilla. Stir until peanut butter and Fluff melt. Pour into a pan and refrigerate.
Cream butter and sugar; add eggs, and mix well; add broken vanilla wafers; add coconut and pecans. Bake 1 1/2 hours in 350° oven.
Mix all ingredients. Pour into pie shells and garnish with mandarin oranges. Refrigerate.
Cut sausage in bite size pieces. Brown sausage and onions; add peppers and cook a few minutes. Add rest of ingredients. Cook for several hours. Add water, if needed, although thick sauce is best. Serve over spaghetti. You can alter ingredients to suit yourself. Add 1 tablespoon sugar to remove bitter taste of tomato paste, if you desire. Italian seasoning may be added.
Place cabbage in a large kettle of boiling saltwater. Boil for 1 minute. Drain. Return to kettle; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf. Yield: 6 servings.
Mash potatoes. Mix cream cheese, then add other ingredients and whip until light and fluffy. Pour into ungreased casserole; sprinkle French fried onions over top. Cover with foil. Bake at 350° for 30 minutes until brown. Serves 10 to 12.
Wash cauliflower and break into flowerets. Cook covered in small amount of boiling, salted water for 10 to 15 minutes. Drain. Heat soup over low heat, stirring frequently. Add 1/2 cup sour cream; cook and stir just until hot. Add 1/4 cup toasted slivered almonds; pour sauce over hot cauliflower. Makes 4 to 6 servings.
Cook potatoes the night before with jackets on. Cool, peel and cut in cubes. Heat butter in large kettle and saute mushrooms until brown. Stir in flour, milk, cream or evaporated milk, consomme and grated cheese. Also add seasoned salt, pepper and Worcestershire sauce. Cook, stirring until smooth and thick. Remove from heat and add potatoes and drained onions. Mix. Spoon into shallow pan or 4-quart casserole. Cover in fridge overnight. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease a 9 x 13-inch baking dish. In a 2-quart saucepan, melt butter and chocolate over low heat. With wire whisk, beat in 2 cups sugar and 3 eggs until blended. Stir in flour, salt, nuts and 1 teaspoon vanilla. Spread evenly in pan. Beat cream cheese, remaining 1/2 cup sugar, 1 egg and 1 teaspoon vanilla until well blended, about 3 minutes. Drop 6 dollops of cream cheese mixture on top of batter. Swirl with a spatula to marbleize. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool pan on wire rack. Cut when completely cool.
Grease and flour three cake pans. Mix eggs, oil and cake mix. Fold in oranges and juice thoroughly. Pour into cake pans and bake at 325° for about 20 minutes.
Beat egg yolks well (save whites for top of pie). Add milk and stir well. Mix flour, cocoa and sugar all together. Add slowly with egg and milk. Put on top of the stove and cook on low heat until thickened, then add butter and vanilla. Pour in uncooked pie shell and cook at 350° until thickened.
Mix all ingredients, except carrots, in a bowl until well blended. Stir carrots in last. Pour into a Bundt pan that is greased and floured. Bake at 350° for 30 to 35 minutes or until tested done.
Combine flour, sugar and soda in a mixing bowl and set aside. Place water and margarine in a 4-cup batter bowl. Microwave 2 minutes at Full power. Add cocoa and blend well. Cook 1 minute and 30 seconds at Full power or until mixture boils. Gradually stir liquid mixture into flour mixture. Stir in buttermilk, eggs and vanilla. Pour into greased 10-inch square baking dish. Cover with wax paper and microwave 8 minutes at Full power. While warm, prick surface with a fork. Spread with Chocolate Candy Frosting.
Prepare noodles according to directions. Drain. Prepare sauce. In 2-quart saucepan over medium heat, in hot butter, cook mushrooms and onion until tender. Do not brown. Stir in remaining ingredients except macaroni and bread crumbs. Heat thoroughly. In 2 1/2-quart baking dish, combine sauce and macaroni. Toss to coat evenly. Bake at 350° for 30 minutes. Stir. Top with bread crumbs. Bake 10 minutes more.
Drain beans; reserve liquid. Fry bacon pieces until crisp. Add onion to brown during last few minutes.
Drain juice from fruit and heat to dissolve the jello. Add cheese, then add Cokes, pineapple, cherries and nuts. Chill until firm.
In a stew pot, begin sauteing onions, garlic, potatoes and eggplant in butter. Salt and pepper lightly. When potatoes begin to get tender, add celery, broccoli, carrots and Burgundy. Steam until all vegetables begin to be tender, then add zucchini, tomato paste, mushrooms, molasses and dill. Cover and simmer over low heat about 20 minutes. Correct seasoning. Serve piping hot, topped with sour cream and freshly chopped parsley.
Drain shrimp and chill. Combine rice, water chestnuts, celery, olives and onions in a large bowl. Combine mayonnaise, lemon juice, soy sauce, ginger and curry powder. Mix well. Pour over rice mixture and mix well. Chill at least 1 hour. Fold in shrimp. Serve on lettuce and garnish with tomato wedges.
Cream shortening and sugar. Sift dry ingredients together, except soda. Add dry ingredients to pecans. Add soda to buttermilk and eggs. Add this to creamed mixture. Now add flour. Blend well. Bake at 325° for 1 hour and 15 minutes. Yields 3 small or 2 large loaves. Bake in 9 x 7 x 3-inch large pans or 6 x 3 x 3-inch small pans.
Mix together. Store in air tight container. Add 2 tablespoons to 1 pound of hamburger. Can also use a couple of squirts of ketchup while mixing with burger.
Heat sweet milk until it comes to a boil. Beat eggs into the buttermilk and add slowly to the hot milk. When cheese settles, turn down heat and simmer 15 to 20 minutes. Turn heat up and cook 1/2 hour or more. Add sugar and raisins. Thicken with cornstarch mixed with cream or milk. When cooking, handle very gently so as not to break the cheese curds. Use a wooden spoon to stir. You may turn cheese chunks gently several times while cooking.
Chop first 4 ingredients. Pour melted butter over and set aside. Combine rest of ingredients, then pour chopped mixture in. Bake at 300° for 30 minutes, then reduce heat to 250° and bake 1 1/2 hours longer (2 hours total baking time).
Combine meat, green pepper, onion, egg, bread crumbs and seasoning. Mix lightly. Press meat mixture onto bottom and side of a 9-inch pie plate. Bake at 350° for 20 minutes. Drain excess fat from meat shell. Mash hot potatoes with milk and butter. Stir in cheese and parsley. Fill hot meat shell with potato mixture. Continue baking 15 minutes more.
Baste fish with pesto sauce. Grill 10 minutes total per inch of thickness, approximately 5 minutes per side.
Mix all ingredients well. Put batter in your favorite cake pan. Bake at 325° until done.
Add vinegar over soda, set aside. Cream shortening, sugar and eggs together. Make paste with food coloring and cocoa. Then add to cream mixture. Then add flour, vanilla, salt and buttermilk. Mix well. Fold in vinegar and soda mixture. Bake at 350° for 30 minutes.
Mix pie filling, water and nutmeg. Pour into greased 10 x 6 x 2-inch baking pan. Sprinkle with pecans. Top with biscuits. Bake at 375° for 35 minutes.
While rice is cooking, saute ham in butter for 2 minutes (use a large skillet). Add onions and celery. Continue cooking until vegetables are tender-crisp. Stir in soup, mustard and dill weed; heat thoroughly. Add sour cream, just heat through, do not boil. Serve over a bed of fluffy rice.
Heat oven to 375°. Lightly grease an 8-inch square baking pan or 9-inch deep dish pie plate. Drain canned fruit, reserving 1/2 cup syrup. If the fruit is large pieces, cut it into pieces the size of cherries. Put the flour, sugar, cornmeal, baking powder and cinnamon into a bowl. In a separate bowl, lightly beat eggs. Stir them and reserved fruit syrup into flour mixture. Stir in chopped fruit. Pour batter into prepared pan and bake 40 to 45 minutes. Serve hot sprinkled with confectioners sugar.
Mix first five ingredients. Stir in applesauce, flour, soda and vanilla. Beat at low speed. Add raisins and nuts. Mix well. Bake in greased and floured pan at 350° until done.
Combine crumbs and margarine. Press onto bottom of 9-inch spring-form pan. Combine cream cheese and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and vanilla; pour over crust. Bake at 300° for 1 hour and 10 minutes. Loosen cake from rim of pan. Cool before removing from pan.
Heat last 4 ingredients to dissolve sugar. Cook sauerkraut 15 to 20 minutes. Cool and drain juice. Pour heated mixture over all. Refrigerate overnight.
Cook and cool pie crusts and set aside. Combine first 6 ingredients. Fill pie crusts and refrigerate 1 hour before serving. Enjoy.
Preheat oven to 350°. Arrange chicken pieces in shallow baking pan, skin-side up. Combine margarine, honey, mustard, salt and curry powder, and pour over the chicken. Bake 1 1/4 hours, basting every 15 minutes, until chicken is tender and nicely browned. Good served with rice.
Dissolve Jell-O in hot juice and water. Blend in blender the pears, cream cheese and hot Jell-O. Cool and add 1/2 large carton Cool Whip. Makes 13 x 9-inch pan.
In a bowl, combine lima beans, soup, celery and milk. Pour in a greased 11 x 7 x 2-inch baking dish. Sprinkle with cheese and bread crumbs. Cover and bake at 350° for 25 minutes. Uncover and bake 10 minutes longer or until the bread crumbs are lightly browned. Yields 6 to 8 servings.
Heat oven to 375°. Grease a 9-inch pie plate. Mix baking mix, milk, sesame seed and egg. Beat vigorously 30 strokes. Spread in bottom and sides of pie plate (do not spread onto rim). Cook and stir beef until brown; drain. Mix in pepper and tomato sauce. Heat to boiling and reduce heat. Simmer, uncovered, for 5 minutes. Spoon into pie plate. Top with onions; sprinkle with cheese. Bake until crust is golden brown and cheese is bubbly, about 20 minutes. Cut into wedges and serve.
Combine chicken, pimento, pepper, onion and mushrooms. Add broth, soup, salt and pepper. Mix. Add 2 cups Cheddar cheese and spaghetti. Bake at 350° in 9 x 13 pan for 1 hour.
Whip together oil and eggs. Add remaining ingredients. Pour into 9 x 9-inch square pan. Bake at 375° for 35 minutes. This can be frozen ahead (uncooked). Grease pan.
Heat 2 tablespoons olive oil in Dutch oven over medium-high heat. Season pork with salt and pepper. Add pork to pot and cook until brown, stirring occasionally, using slotted spoon. Transfer pork to plate. Add remaining 2 tablespoons olive oil to pot. Add onions and saute until tender. Add garlic and cook for 3 minutes. Return pork to pot. Add tomatoes with juices, chicken broth, white wine and spices. Bring to boil. Reduce heat and simmer, uncovered, about 1 hour. Add olives and cook 45 minutes. Add green beans, cook until tender, about 8 minutes. Season with salt and pepper.
Place prepared drink mix, yogurt and fruit in a blender. Blend on high speed until smooth. Serve immediately.
Cover bottom of a 9 x 13 inch baking dish with 1 can of noodles. Mix together cubed chicken, celery, green onion, chicken soup and milk. Spoon over noodles and cover with 1 can of noodles and cashews. Bake at 350° for 40 minutes. Serves 6.
Combine cheese, water, green pepper and pimento. Fill crisp celery ribs with a knife. Serve chilled as an appetizer or salad accompaniment.
`Boil sugar, water and salt to hard boil stage. Place Marshmallow Creme in bowl. Pour boiling mixture over Marshmallow Creme, beating until slightly stiff. Fold in nuts and vanilla. Drop by teaspoonful onto waxed paper or pour into oblong pan. Cut into squares.
In Advance: Shred cabbage. Dissolve cornstarch in 2 tablespoons of chicken broth and add m.s.g., sugar and pepper. Arrange ingredients on a tray in the order in which they will be used.
Sift together flour and salt. Beat together egg and water. Add flour mixture; stir until smooth (batter should be very thick). Bring to a boil 2 quarts water and 2 teaspoon salt. Spoon batter into boiling water by 1/2 teaspoon, dipping spoon into water each time. Cook only one layer of noodles at a time. After noodles rise to the surface, boil gently for 5 to 8 minutes. Remove from water and place in warm bowl. Toss with melted butter or serve with gravy.
Cut up chicken in small pieces. In large bowl, combine all cans. In large baking dish, spread cut up chicken. Cut tortilla in strips and lay on top of chicken. Pour soup mixture over all and soak tortillas thoroughly for 1 hour. Cover with cheese and bake at 350° for 30 minutes or until heated.
Mix sugar, flour and syrup. Add butter, then well beaten eggs. Add pecans and flavoring. Pour into unbaked pie shells and bake at 350° for 45 minutes. Makes 2 pies.
Cut pickles in crosswise slices. Cover with brown sugar in bowl. Cover bowl and refrigerate 24 hours before eating. Pickles get very crisp and crunchy when mellow.
Cook onion, green pepper and garlic in butter until soft. Add flour, salt and chili powder; stir until smooth. Add tomatoes and meat stock or water. Cook until thick and smooth, about 5 minutes. Strain if desired (reserve vegetables). Makes 3 cups.
Wash, slice and cook mushrooms until tender. Drain. Cook flour and butter together until brown. Add stock, onion and bay leaf. Cook about 10 minutes, stirring constantly. Remove onion and bay leaf. Add mushrooms. Add salt and pepper to taste and reheat.
About 25 minutes before serving: Put carrots and salt in medium saucepan over medium heat in 1 inch boiling water. Cook for 15 minutes, or until tender but still firm. Drain. Add butter, sugar and nutmeg. Cook over medium heat, stirring constantly, until carrots are glazed. Makes 4 servings.
Mix first 7 ingredients together over low heat. Pour into pan. Bake at 350° for 35 to 45 minutes. Put marshmallows on top of done cake. Over low heat, mix the confectioners sugar, milk, cocoa, butter and vanilla. Stir well. Pour over the top of the marshmallows.
Mix and pour in buttered casserole. Place boneless chicken breast pieces on top. Sprinkle 1 package Lipton dry onion soup mix on top. Cover with foil. Bake at 350° for 2 1/2 hours.
Mix all ingredients in a large saucepan. Bring slowly to a full boil, stirring constantly. Boil hard for 2 minutes (2 1/2 minutes on a rainy day). Cool to lukewarm. Add vanilla and beat until creamy.
Rinse bass in cold water and pat dry with paper towels. Lightly season fish with salt and pepper; coat with flour. Heat oil in skillet. Add fish and cook until lightly browned, about 1 minute per side. Transfer to plate; set aside. Add onion and garlic to skillet and cook about 1 to 2 minutes. Add tomatoes, lemon juice, bay leaves, rosemary, oregano and coriander; cook on high for 3 to 4 minutes. Add fish and gently press into tomato mixture. Cover and cook over medium heat until fish is no longer opaque in center, 8 to 10 minutes. Remove bay leaves and serve with rice.
Grate Spam in large mixing bowl; add chopped vegetables. Season to taste. Mix in enough salad dressing to desired consistency for spreading on favorite bread for sandwiches or serve with favorite crackers. If serving with crackers, I sprinkle top with paprika and slice green olives on top as a garnish.
Mix flour with sugar, salt, and beaten egg yolks. Stir in milk a little at a time so the mixture won't be lumpy. Cook over medium heat, stirring constantly, until thickened. Remove from heat, add butter and vanilla, cool. Beat egg whites until foamy, add sugar gradually and beat until stiff, but not dry. Pour over cooled filling into shell. Cover with meringue and bake at 325-350 degrees until golden brown.
Grind first four ingredients together and let stand overnight in 1 cup of salt. Drain off as much juice as possible. Add remaining ingredients from brown sugar on. Boil until thick. It must be stirred often to keep it from sticking or burning. Stirring also helps juices evaporate. Place in sterilized jars and seal.
Cook together until syrup forms a soft ball when tested in cold water. Remove from stove and add 1 1/2 cups pecans, 1 teaspoon vanilla and 1 tablespoon butter. Beat until mixture begins to hold shape. Drop by spoon on wax paper that has been sprinkled generously with salt.
Brown ground beef with chopped onion in skillet, stirring until ground beef is crumbly; drain. Sprinkle with salt and pepper. Combine soup and milk in bowl; mix well. Fold in green beans. Stir in ground beef mixture. Spoon into a 9 x 13-inch baking dish. Top with French fried onions. Arrange single layer of Tater Tots over casserole. Bake at 350° for 25 to 30 minutes or until heated through. Yield: 8 servings.
Place chocolate bar in top of double boiler and melt over hot, not boiling, water. Stir occasionally until fully melted. Remove from bottom of boiler and let stand until slightly cooled. Simply fold the Cool Whip into the chocolate gently, but fully. Pour into pie shell. Place in refrigerator for several hours before serving.
Cook rice (Minute rice will do). Stir in mayonnaise, celery, green onions and cauliflower (flowerets broken into small pieces), then stir in chicken and salt and pepper to taste. Chill before serving. May need to add a little more mayonnaise if it appears too dry.
Place carrots, onion and celery in a 5-quart slow cooker. Place the roast on top; sprinkle with 1/2 teaspoon salt and pepper. Add soup mix, water, vinegar and bay leaf. Cover and cook on low for 7 to 9 hours or until beef is tender. Remove beef and keep warm; discard the bay leaf. Add cabbage. Cover and cook on high for 30 to 40 minutes or until cabbage is tender. Meanwhile, melt butter in a small saucepan; stir in flour and minced onion. Add 1 1/2 cups cooking liquid from the slow cooker. Stir in horseradish and remaining salt; bring to a boil. Cook and stir over low heat until thick and smooth, about 2 minutes. Serve with roast and vegetables.
Boil potatoes in their jacket until tender. While still hot, peel and roll each in melted butter, then in grated cheese. Place in well buttered shallow baking dish and heat under broiler until lightly browned.
Mix apricot preserves and orange juice in small bowl. Remove giblets from hens. Place hens on rack in roasting pan; sprinkle lightly with salt and paprika. Roast hens in preheated 350° oven until thickest parts are fork tender and drumstick meat feels soft when pressed, 1 1/4 to 1 1/2 hours. Baste frequently with sauce during last 30 minutes of cooking time. Saute green onions in 2 tablespoons margarine in medium saucepan until tender, about 2 minutes. Stir in rice; cook according to package directions, substituting chicken broth for water and omitting salt. Stir parsley into rice. Saute cashews in 2 tablespoons margarine in medium skillet until golden, about 2 minutes; stir into rice. Spoon rice onto serving platter; arrange hens on rice and serve.
Cook the chicken breast and then shred it; cook the chilies. Crush the chilies and then put a little salt in the chilies to taste. Fill the tortillas with chilies, the chicken and chopped onion; fold the enchilada over. Put sour cream and cheese on top. Heat in the oven briefly or heat in the microwave, if needed.
In a large pot of boiling water. cook broccoli until tender-crisp. Remove with a slotted spoon to serving bowl. Add fettucine to same pot of boiling water and cook until tender. Drain and add to broccoli. Stir in albacore tuna. In same pot, combine remaining ingredients, stirring until sauce is smooth and heated through. Season to taste with salt and pepper. Pour over pasta mixture and toss.
Dredge roast in flour and brown in vegetable oil in Dutch oven. Place onion slices on top. Combine sherry, water and catsup and all herbs. Pour over roast. Cover and simmer 1 1/2 to 2 hours. Add potatoes and carrots and cook 1/2 hour more or until vegetables are tender. Serve with liquid over beef. Smells so good; you can't wait to eat!
Cook meat, onion and garlic. Add rest of ingredients except cheese and chips. Simmer for 30 minutes. Serve over chips with cheese on top or stir together and serve immediately.
Mix first 5 ingredients well and spread over muffin halves. Cut each in 4 sections; place on cookie sheet and freeze. Store in plastic container or bag up to 4 weeks, until ready to use. Place canapes under broiler and heat until lightly brown and bubbly.
Let the cheeses set out at room temperature to soften. Mix the 3 cheeses with Worcestershire sauce, salt and onion flakes thoroughly. Combine minced pecans and parsley together. Add half of this mixture to the cheese mixture; chill. Shape into a ball after chilling, then roll in remaining parsley and pecan mixture.
Cook to hard crack; take off fire. Add 1 1/2 teaspoons cinnamon oil. Stir very well. Pour into molds. Let cool.
Combine and simmer until margarine melts. Good with chops, ribs, roast and chicken.
Cut steak into strips and coat with mixture of flour, salt and pepper. Brown strips in oil in large skillet. Drain tomatoes, reserving liquid.
Put all ingredients in saucepan and bring to a boil. Let cool and store in the refrigerator until ready to use.
Mix ingredients thoroughly. Bake at 350° for 8 to 12 minutes.
Spread beans on bottom of 9 x 13-inch container or pan. Then add remaining items in layers. Sprinkle cheese on and top with olives, sliced. Serve with taco chips.
Toss chicken breasts and breadcrumbs in large Ziploc bag to coat. Heat oil in large nonstick skillet over medium heat. Brown chicken on each side for 3 minutes or until golden brown. Add wine, savory, salt, pepper and mushrooms. Cover, reduce heat and simmer for 20 to 30 minutes or until chicken is done. Remove chicken and mushrooms with slotted spoon and place on serving plate. Add lemon juice and honey mustard to skillet; stir well. Cook 2 minutes or until thoroughly heated. Serve sauce over chicken.
Bake rolls at 375° for 10 minutes. Let cool. Mix cream cheese, Miracle Whip and dry dressing. Spread over crescents. Add vegetables and top with cheese.