HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onion; drain grease. Add salt, pepper, butter, chili powder, catsup and dry mustard. Simmer 10 to 15 minutes. Serve on buns (like Sloppy Joes). Serve 4 to 6 people.
Cut a small pork roast into cubes and place in a skillet. Add the green chiles; cover with lid and cook on low about 1 1/2 or 2 hours. Do not remove lid. Cook flour tortillas according to package directions. Fill tortillas with pork mixture, tomatoes, green onions, Cheddar cheese and sour cream; fold up bottoms and roll. Serve immediately.
Melt butter and chocolate chips until smooth. Add peanut butter and vanilla. Pour over sugar and mix well. Spread into buttered shallow dish until thickness desired. Chill and cut into squares.
Cook vegeburger. Combine all ingredients together, except Doritos and dressing. Right before serving, add crushed Doritos and put dressing on last. Mix all together.
Prepare Dream Whip topping mix as directed on package. Beat cheese with sugar until creamy. Blend in prepared whipped topping. Serve as is or top with cup of pie filling. Chill at least 3 hours. Makes 8 to 10 servings.
Have 1 cup sour cream held in reserve. Mix first 6 ingredients and pour half of it in mold and chill. Then spread with the sour cream. Then pour the other half on top and chill. You can use an 8 x 8-inch Pyrex pan instead of mold.
Mix together milk, sugar, Bisquick and eggs. Pour into a blender and blend for 2 minutes. Add margarine, vanilla and coconut flavoring. Blend for 2 more minutes. Pour mixture into a 9-inch greased and floured pie dish. Let stand 5 minutes; sprinkle with coconut, a cup or so. Affix a foil collar, about 2 inches wide around pie dish, covering all but center of pie to prevent overbrowning. Remove collar the last 10 minutes of baking if pie isn't a lovely golden brown. Bake in preheated oven at 350° for approximately 40 minutes or until the center is set and golden brown. Serve warm or cold.
Brown onion, hamburger and bacon. Add remaining ingredients after draining grease off. Bake 1 hour at 350°. Can be made ahead; if so, bake 1/2 hour longer.
Clean and slice the mushrooms. Put in a bowl with the remaining ingredients. Let stand at room temperature at least four hours before serving.
Cover chicken with water; bring to boil and then simmer for 1 1/2 to 2 hours. Remove chicken; save liquid. Remove chicken from the bone. Saute celery and onion in butter until soft. Add flour. Cook, stirring until golden brown. Add to broth along with chicken meat. Salt and pepper. Bring to boil. Add noodles and cook until done. Add half and half.
Combine eggs, cream, sugar, salt and vanilla in bowl and mix well. Pour into ice cream freezer, add condensed milk and stir well. Add milk to fill line on can and stir. Add crushed Butterfingers. (Easier to crush candy bars while still in wrappers.)
Combine dry ingredients. Dip sliced tomatoes in buttermilk, then in dry mixture. Fry in cooking oil until brown. Drain on paper towel.
Dissolve jello in hot water. Add cinnamon, 1 cup mandarin orange juice and enough water to make the one cup. Add applesauce and nuts. Refrigerate until set. Decorate top with orange sections.
Preheat oven to 375°. Melt margarine with oil in a baking pan. Shake the chicken in a bag with the flour and salt. Place in a single layer pan. Bake 25 minutes.
Combine all ingredients in casserole dish. Bake at 350° uncovered for 1 hour.
Cook turkey parts like wings, giblets, neck parts, etc. Take meat off the parts. Save the juice for dressing and giblet gravy. Use the neck for giblet gravy, wings and other for dressing. Cut up celery and onions. Put in cornbread and biscuits. Add poultry seasoning, salt, pepper and juice from turkey parts. Mix all ingredients into a greased glass dish. Make soupy. Bake at 400° for 1 hour, until done.
Brown meat on all sides in Dutch oven. When browning last small side, lower flame and add onion; saute.
Boil chicken breasts until tender. Remove bone and cut or tear into small chunks. Place in 9 x 13-inch pan. Mix together in bowl the chicken soup and sour cream. Pour over chicken. Crush crackers and spread evenly over top. Spoon melted margarine over cracker crumbs. Bake at 350° for 20 minutes or until golden brown and bubbling.
Boil potatoes in minimum amount of water; add parsley, butter, onion, salt and pepper. Boil until tender. Add milk, flour and eggs; then add to boiled potatoes. Bring to a slow boil, stirring often. Serve very hot.
Add chopped water chestnuts and soy sauce to ground beef. Cook burger to own taste (rare, medium, well done). Place burger on top of grilled pineapple slice. Top with cheese and pepper rings.
Brown meat, onion and mashed garlic in oil. Add flour and seasonings. Stir and cook for 5 minutes. Remove garlic. Peel and slice eggplant. Boil in salted water until just tender. Drain and set aside. Put browned meat on bottom of 1 1/2-quart casserole. Arrange slices of cooked eggplant and sliced tomatoes on top. Sprinkle with salt and pepper. Cover with grated cheese. Bake at 350° for 30 to 40 minutes until cheese is melted and bubbly. Makes 4 to 6 servings.
Toast the walnuts or pecan halves. Spread the nuts in a single layer in a shallow baking pan. Toast nuts in a 350° oven about 10 minutes, stirring occasionally.
Turn on oven to 350°. While preheating, place meat in center of a large piece of Reynolds wrap in a roasting pan. Brush meat with A.1. sauce. Sprinkle onion soup mix over it. Spread with mushroom soup. Wrap loosely in foil and bake at 350° for 2 1/2 to 3 hours. Vegetables, if so desired, may be added.
Cut chicken into chunks. Brown in nonstick skillet. Mix together chicken, mayonnaise and some juice off of the fruit. Mix in fruit and nuts. Refrigerate several hours. Makes 8 servings.
Arrange bread in single layer in 12 x 8-inch baking dish. Beat eggs with milk, orange juice, sugar, vanilla and salt until well blended. Pour over bread; turn slices to coat evenly. Cover and refrigerate overnight.
Cook onion, celery and garlic in margarine. In large skillet, add turkey, other ingredients and 1/2 cup water. Stir together and simmer for 15 to 20 minutes. Serve over rice or noodles. Serves 2 to 3.
Mix together all ingredients and spread in a greased and floured 9x13-inch dish.
Using large mixer bowl and low setting, beat eggs slightly; add sugar and blend well. Add spices, pumpkin and milk. Mix until smooth. Pour into pie shells. Bake at 350° about 45 minutes, until knife inserted in center comes out clean. Makes 2 pies.
In bowl, beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill until set. Top with pie filling. Refrigerate.
Mash bananas and mix all ingredients together. Bake in greased and floured Bundt pan at 375° for 25 minutes.
In a bowl combine vinegar, oil, dill and sugar. Add cucumbers and stir well. Refrigerate until serving.
Cream sugar and vegetable oil, margarine and egg yolks; beat well. Combine flour and soda and add to cream mixture alternately with buttermilk and vanilla. Stir in coconut and nuts. Fold in beaten egg whites. Bake in three 8-inch cake pans at 350° for 45 minutes.
Dissolve jello in water; stir in sugar until dissolved. Add juices. Add ginger ale right before serving; chill ginger ale ahead. Serves 50 to 75.
Spread nuts into bottom of greased and floured pan. Mix margarine, brown sugar, eggs, flour and flavorings. Pour batter over nuts. Press candied fruit into top of batter. Use a 9 x 13-inch pan. Bake 1 hour at 275°. Yields 36 bars.
Preheat oven to 350°. Grease and flour 13 x 9-inch pan. In large bowl, combine all 4 ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 30 minutes.
Place oil in skillet. Coat short ribs with seasoning. Heat oil until hot then add ribs and brown them well. Add onion and pepper. Lower heat and simmer about 30 to 45 minutes until onions and pepper are almost cooked to pieces. Then add water. Turn up heat and cook about 15 minutes. Serve over white or wild rice.
Cream butter and sugars together. Add eggs and oil and gradually add in dry ingredients. Roll dough into small balls and flatten on cookie sheet with a glass which has been buttered or greased and dipped in sugar. A crystal glass makes a pretty design; colored sugar also makes them pretty. Bake at 350° for approximately 10 minutes, until slightly brown. Yield: 4 to 6 dozen, depending on size.
Dissolve jello in 2 cups hot water. Add 2 cups cold water, marshmallows, pineapple and bananas. Chill. Combine egg, pineapple juice, sugar and flour. Cook until thick. Add cream cheese; beat until smooth. Cool. Whip Dream Whip according to package directions. Add to cooled mixture. Spread over jello. Sprinkle with coconut.
Slice potatoes; place half in large baking dish. Brown meat, a few pieces at a time, with onion in oil in a large skillet. Remove meat and onion as they brown to baking dish. Top with remaining sliced potatoes. Combine gravy, onion soup mix and water in a small bowl. Pour over meat and potatoes; cover. Bake in a moderate oven (350°) for 1 1/2 hours. Stir in frozen peas. Continue baking for 15 minutes longer or until meat is tender.
Beat eggs well; add sugar, salt and vanilla and beat thoroughly. Add Milnot and milk; beat. Makes 1 gallon (approximately). Pour into electric or hand cranked ice cream freezer.
Place chicken breasts in an 8 x 12-inch baking dish. Pour salad dressing over chicken. Bake, uncovered, at 400° for 20 minutes. Place rice, vegetables and 1/2 can French fried onions around and under chicken. Combine bouillon and Italian dressing; pour over chicken and vegetables. Bake, uncovered, 25 minutes. Top with remaining onions. Bake 2 to 3 minutes longer. Let stand 5 minutes before serving. (I find it's better to place chicken on top of rice, then onions, vegetable bouillon and seasoning.) Top with remaining onions.
Mix all ingredients. Spread on buns or bread as you would toast. Brown on both sides. Cut into strips when hard.
Preheat oven to 350°. Beat together the sugar, egg, butter, water and vanilla until creamy. Add remaining ingredients; mix well. Drop rounded teaspoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes.
Mix first three ingredients and press in greased 10 x 13-inch pan. Bake 15 to 20 minutes at 350° until slightly golden. Beat cheese and sugar together. Fold in 1/2 carton Cool Whip. Spread on cooled crust. Mix puddings with cold milk. Spread on cheese layer. Spread remaining Cool Whip on pudding layer. Sprinkle chopped nuts or chocolate shavings on top. Store overnight in refrigerator.
Combine all ingredients in big mouth quart jar. Add 2 teaspoons mix and 1 cup boiling water in a cup for one serving, 8 heaping teaspoons to a quart.
Mix beans and soup in ungreased 2-quart casserole dish. Bake, uncovered, at 350° for 35 minutes. Sprinkle onion rings over top and return to oven for 5 to 10 minutes or until onion rings are heated through.
Brown hamburger; drain well. In large pot, combine all ingredients. Simmer 2 hours. This recipe is a good camp dish, stretches easily.
Cook and cool to lukewarm the oatmeal in the boiling water and butter. In large mixing bowl, mix all remaining ingredients. Add lukewarm oatmeal to ingredients in large mixing bowl, then add 5 cups to oatmeal and yeast mixture. Knead; let rise to about twice its size. Form into rolls or loaves. Let rise again. Bake at 350° for 25 to 30 minutes. Makes about 30 dinner rolls. Delicious hot or cold!
Combine. Grease pan and bake at 350° for 30 to 40 minutes; longer if desired. Do not cover.
Boil milk and sugar, then add browned sugar to boiling mixture. Add butter and flavoring. Boil until soft ball stage when tested in cold water. Let cool, then beat until of spreading consistency.
Heat oven to 350°. Grease and flour two round 8-inch cake pans. Sift dry ingredients into bowl. Add shortening, milk and vanilla. Beat 2 minutes at medium speed or 300 hand strokes. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping occasionally. Pour into pans. Bake at 350° for 38 minutes. Cool in pans 10 minutes. Cool on cake racks completely. Ice with chocolate frosting or a fluffy white icing.
Cream butter and brown sugar. Add a slightly beaten egg yolk, flour and vanilla. Mix well and spread 1/4-inch thick in a long, flat baking pan (preferably a jelly roll pan). Bake for 18 to 20 minutes in a 350° oven.
Place roast and vegetables in a large, covered roasting pan (no need to brown roast). Mix seasoning and soups in a bowl. Pour over roast and vegetables. Cover and bake at 300° for about 3 1/2 to 4 1/2 hours. Makes great gravy.
Mix all together and place pie crust in muffin pans. Fill 3/4 full with filling. Bake at 350° until done.
Boil the brown sugar, cornstarch, salt, orange peel and orange juice until it thickens. Add raisins, butter, sherry and chopped nuts.
Grease two 15 1/2 x 12-inch baking sheets. Keep warm. Place sugar, corn syrup and water in 3-quart casserole. Cook on High 8 to 10 minutes or until soft ball stage is reached.* Stir occasionally during cooking time.
Put cereal in a large pan. Melt the other 3 ingredients together. Pour over cereal. Stir until well mixed. Let set until cool. Shake a small amount of cereal at a time in a paper bag of powdered sugar. Repeat until all are coated. For fun, serve in a dog dish.
Mix dry ingredients. Add eggs, milk and margarine. Pour into crust and bake at 350° until knife inserted comes out clean.
Cook sausage to crumble. Drain on paper towel. Spread slices of bread with oleo. Cut into cubes. Place cubes in a 9 x 13 x 2-inch baking dish. Sprinkle with sausage. Top with cheese. Combine other ingredients and pour over sausage mixture. Chill overnight. Bake in a 350° oven for 35 minutes.
Drain beans. Mix all ingredients in large covered container. Refrigerate at least 12 hours.
In large skillet, saute onion and butter until tender. Transfer to a bowl. Add shrimp, olive oil, parsley, garlic, lemon juice, salt and pepper. Toss together. Arrange shrimp in large shallow baking pan. Pour the sauce over the shrimp in the baking pan. Broil 3 to 5 minutes. Turn over and broil the other side. Serves 6 to 8.
Cream the butter with the sugars. Add vanilla, milk and eggs. Beat in flour, salt, baking soda and baking powder. Stir in oats, chocolate chips and coconut. Bake about 10 minutes in a 350° oven. Cool on racks.
Combine lemon juice and strawerry puree. Slowly add sugar to desired mix of tartness and sweetness. Serve with ice.
Beat eggs, sugar and 3 cans milk. Pour into heavy saucepan. Cook over low heat, stirring constantly, until slightly thickened. Add remaining milk and set aside. When cooled, add vanilla and peaches. Pour into can and freeze. Makes 5 quarts.
Mix first 5 ingredients in order listed. Close to serving time, add fudge-strip cookies or chocolate frosted graham crackers, broken up.
Combine liquids and seasonings. Pour over beef, cover and refrigerate for several hours or overnight. Cook beef on grill, using the marinade as a basting sauce.
Saute onion, celery and pepper in melted margarine. Add broth, soup, mushrooms and cooked chicken cubes. Salt and pepper to taste. Add cooked spaghetti to mixture. Put in greased casserole dish. Top with cheese. Bake at 350° for 20 to 30 minutes.
Wash and pack okra in jars. Add 1 teaspoon of dill seed and 1 clove garlic in each jar. Mix vinegar and water and bring to a boil. Pour over okra. Seal quickly. A pod or more of red hot pepper may be added, if desired. This is ready to use in 6 weeks.
Cream mayonnaise and cheese. Blend in strawberries and lemon juice. Fold in Cool Whip. Freeze, then cut into squares. Serve on lettuce leaf and garnish with fresh whole strawberries.
In a large skillet, heat oil. Add chicken. Cook, turning once, until done. Transfer to serving platter. Keep warm. Add mushrooms to skillet. Saute 2 minutes. Stir in brandy and soy sauce. Cook 2 minutes longer. Spoon mushroom mixture over chicken.
Drain carrots and cool. Mix with green peppers and onions. Combine remaining ingredients, stirring well. Pour over vegetables. Cover and marinate in refrigerator 12 hours or more. Will keep in refrigerator at least 2 weeks.
Saute beef in skillet and drain. Add all other ingredients. Heat to boiling; simmer 10 minutes. Stir occasionally.
Mix together turkey, eggs, mushrooms, celery and onion. Stir soup into mayonnaise; toss with turkey mixture. Turn into a 2-quart casserole dish. Bake in 350° oven for 30 minutes or until mixture is bubbling.
Remove stems from spinach, wash leaves thoroughly and pat dry. Set aside. Combine sugar and next 4 ingredients, stirring with a wire whisk. Gradually add oil, whisking rapidly until thoroughly blended. Stir in chopped apple. Stack several spinach leaves together; roll tightly. Slice at 1/4 inch intervals, forming "ribbons." Repeat with remaining leaves. Arrange spinach on individual plates. Drizzle with dressing. Garnish, if desired.
Cream shortening, sugar and eggs. Add dry ingredients and water. Bake at 300° for 10 to 15 minutes until light brown.
Stir together all ingredients. Add black pepper to taste. Serve salsa with corn chips.
Brown ground chuck, onion, salt and chili powder. Drain any extra grease. Add tomato sauce and simmer for approximately 45 minutes.
Cook cabbage in small amount of water until done (about 20 minutes). Drain. Mix with margarine. Add soup and grated cheese. Add 1/2 cracker crumbs. Mix all together. Pour into baking dish. Sprinkle remaining crumbs over the top. Bake at 350° until bubbly.
Mix flour, sugar, baking powder, salt and 1 unbeaten egg in bowl until crumbly. Put sliced apples in a shallow, greased baking dish (6 x 10-inch). Sprinkle with cinnamon and nutmeg. Cover with mixture and pour 1/3 cup of butter over top. Bake at 350° for 30 to 40 minutes. Serve warm.
Peel and slice onions; melt 1/4 cup butter in skillet. Add onions and green peppers together and cook until tender. Stir in pimentos. Place half of onion mix in shallow baking dish. Sprinkle 1/2 cup cheese and 1/2 cup cracker crumbs. Repeat layers of onions and cheese. Beat eggs with light cream, salt and pepper. Pour over onions. Combine remaining cracker crumbs with 2 tablespoons melted butter. Sprinkle over top. Bake at 350° for 25 minutes or until set.
Cream shortening and sugar. Add 1 egg at a time. Add applesauce with 1 teaspoon soda mixed in it. Mix in dry ingredients. Bake at 325° for one hour.
Thaw and drain spinach. Combine all ingredients. Mix well. Refrigerate 2 to 3 hours. Serve with fresh vegetables.
Beat eggs and add evaporated milk, sugar, vanilla and salt. Pour into 5-quart ice cream freezer container and pour in the extra milk to the fill line of container.
Toss together wafer crumbs and the 4 tablespoons melted butter or margarine. Reserve 1/4 cup of crumb mixture; press remaining mixture into 9 x 9 x 2-inch baking pan. Spread with softened ice cream; freeze. Melt the 1/2 cup butter and chocolate over low heat; gradually stir into egg yolks with confectioners sugar and vanilla. Cool thoroughly. Beat egg whites until stiff peaks form. Beat chocolate mixture until smooth; fold in egg whites. Spread chocolate mixture over ice cream; top with reserved crumb mixture; freeze. Makes 8 servings.
Press thawed strawberries through a sieve. Mix with pineapple-orange drink, tea, lemon juice and sugar. Serve over ice. Makes 21 (4-ounce) servings.
Dissolve strawberry jello in boiling water. Add frozen strawberries and crushed pineapple. Put in berries at once. Stir until thawed. Chill slightly. Pour over creamed cheese mixture. Keep in refrigerator. Great for dinner parties or potluck dinners.
Blend sugar, Wesson oil and eggs. Blend well. Sift flour and spices together. Add to prune mixture. Mix well. Pour into floured and greased Bundt or tube pan. Bake in a 350° oven for 1 1/2 hours. Start in cold oven.
Sift together the flour, sugar, cocoa and salt and mix well. Add remaining ingredients. Bake in a greased and floured tube pan at 350° for 40 minutes. Cool at least 1 hour before removing from pan. This is a heavy, moist cake.
Mix shortening in hot potatoes. Mix the rest as usual. Use 1/3 whole wheat flour. Let rise until double in size. Roll out about 3/4-inch thick. Cut like doughnuts, without the hole, or shape into balls. Let rise until double in size. Bake at 350° until done. Can also be made in sticky buns.
Brown the first 4 ingredients and drain. Add rest of ingredients. Mix all ingredients and simmer in crock-pot for 2 to 3 hours.
Wash and seed peppers. Cut into strips and pack in glass jars. Cover with equal amounts of water and vinegar. Pack in glass jars. They don't have to be sealed. You can pack whole peppers in a crock and cover with vinegar and water. They will stay crisp all winter.
Preheat oven to 400°. In frying pan, cook ground beef and onion until beef is brown. Drain well. Stri in seasoning, chilies, olives and tomato sauce. In 2 1/2-quart round casserole dish, alternate layers of buttered tortillas, meat mixture and cheese, ending with cheese sprinkled on top. Add water and cover with olives and chopped green onion. Bake 30 minutes. Serve with sour cream or guacamole. This recipe can be prepared ahead of time. You would add water just before cooking. Makes 6 servings.
Mix mayonnaise and sugar. Gradually add milk and stir until smooth. You may adjust sugar and vinegar to your taste.
Melt margarine in a 9 x 13-inch baking dish. Mix all other ingredients and add to melted margarine. Bake one hour at 350°.
Combine pancake mix, cornmeal, sugar, chili powder and cumin. Add water and beat well. Dip franks in batter and drain excess batter over bowl. In deep skillet, fry two at a time in hot fat (375°) for 1 to 2 minutes. Insert a wooden skewer into one end of each frank. Drain well on paper toweling. Serve hot with mustard.
Cut potatoes lengthwise into 6 spears. In a large bowl, combine mayonnaise, seasoned salt, pepper and hot pepper sauce. Add potatoes, coating each well. Spray a cookie sheet with nonstick coating. Place all the potato spears on the cookie sheet, cut side up. Sprinkle with paprika. Bake in a 350° oven for 40 to 45 minutes or until golden brown and potatoes are slightly blistered.
Sift dry ingredients together. Combine eggs, milk, Wesson oil and apples; add to dry ingredients. Beat until smooth. Use about 1/2 cup batter for each waffle. Bake in hot waffle iron until golden brown. Yield: 8 waffles.
Brown ground turkey and dry onions in a large pan. Add mashed beans, catsup, chili powder and hot sauce and heat. Add chopped onion and cheese and heat until cheese is melted. Serve with tortilla or nacho chips.
Cook potatoes in skins. Cool, peel and chop finely. Combine in a saucepan over low heat the following: cheese and 1/4 cup butter. Stir until melted. Remove from heat and blend in sour cream, onion and seasonings. Fold in the potatoes and turn into a greased 2-quart casserole dish. Dot with butter and sprinkle with paprika.
Cream shortening and sugar. Beat in eggs. Add milk and vanilla; beat well. Stir in flours. Drop by tablespoonfuls onto greased cookie sheets. Bake in oven preheated to 350° for 15 to 20 minutes, until beginning to brown.
Wash and tear lettuce, making a bed on the bottom of the tray. Layer the tomatoes in. Next, add the peppers and beans. Top them with the onion slices and cover them with the shredded cheese. Top with dressing. For a finishing touch, just before serving add the crushed Doritos.
Heat apple juice. Blend cinnamon syrup and apple juice. Top with whipped cream, and drizzle with caramel syrup.
Combine. Use one rounded teaspoonful for each cup of tea and brew for 5 to 6 minutes. Enjoy!
Saute the onion, peppers and garlic in olive oil. Peel and dice eggplants. Salt the eggplant and let it stand. Peel and dice zucchini. Wash and drain the eggplant. Add to the sauteed mixture, then add zucchini, tomatoes, basil and sugar. Season with salt to taste. Stir and simmer. Add parsley and bay leaf.
Sift flour once. Add baking powder and salt. Sift. Cream shortening. Add sugar. Add flour and milk alternately. Add vanilla. Beat egg whites. Add 1/4 cup sugar, fold (do not beat) into batter. Makes two 8-inch pans. Bake at 375° for 25 minutes.