HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef with onion in skillet, stirring until ground beef is crumbly; drain. Add soup, prepared mustard, catsup, salt and pepper; mix well. Simmer for 5 to 10 minutes or until flavors are blended, stirring occasionally. Toast and butter buns. Serve ground beef mixture on buns. May top with lettuce, if desired. Yield: 6 servings.
Mix pudding and juices. Heat to a boil; boil until thick. Mix together oranges, pineapple, bananas, grapes and marshmallows. Pour pudding mix over and stir. Refrigerate.
Simmer chicken livers in enough water to cover (I add bouillon to water). Saute onion in 3 tablespoons butter or oleo. Place livers and eggs in bowl and chop together. Add the onion mixture and mayonnaise for desired consistency. Season to taste with salt, pepper and paprika. Chill. Serve with Melba rounds. Can be garnished with thinly sliced red onion.
Peel and chop potatoes. Toss with a little oil. Add rosemary and thyme. Sprinkle in pepper. Microwave 10 minutes. Add butter flavored salt and more pepper. Toss and microwave more if needed.
Let all set at room temperature for 15 minutes. Mix all together. Quarter muffins and spread thickly. Freeze 30 minutes on sheet before using. Put in oven at 350° for 20 minutes in foil. Double recipe = 92 snacks.
Preheat oven to 425°. Put in pie tin with pastry on bottom and top. Bake until golden brown.
Pour the melted mixture over the popcorn and candy. Press tightly into a large lightly greased Bundt or angel food cake pan. (Pam can be used.) Let set until firm or refrigerate to set quickly.
Combine chicken, grapes, apple, celery, raisins and onion in a bowl; toss gently. In a separate bowl, combine yogurt, mayonnaise, lemon juice, celery leaves and salt. Add to chicken mixture; toss gently to coat. Cover and chill. Serve on individual lettuce-lined serving plates. Makes 6 servings (1 cup each).
Bake at 325°. Cook 2 hours, covered, then 1/2 hour, uncovered.
Preheat oven to 450°. In plastic bag, add all ingredients. Shake until potatoes are evenly coated. Empty contents into shallow baking dish. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown. Garnish with chopped parsley if desired. Makes about 8 servings.
Stir in confectioners sugar, cocoa, salt, milk, vanilla extract until blended in 1 1/2-quart dish. Top with butter. Microwave on High for 2 minutes. Stir smooth. Blend in nuts. Pour into buttered 8-inch square dish. Chill. This recipe is for microwave.
Place cooked, shelled, deveined shrimp in a large serving bowl with cooked rice, torn romaine lettuce, orange slices, halved cherry tomatoes and sliced onion. In a small bowl, whisk together oil, frozen orange juice, vinegar, olive oil, garlic powder, salt, tarragon leaves, crushed and pepper. Toss with shrimp, rice and lettuce.
Mix tomatoes, soy sauce and tomato sauce and bring to a boil. Reduce heat and simmer while browning the steak. Add bell peppers to cooking steak. Drain grease; add tomato mixture. Simmer for 1 hour. For a thicker sauce, add a little cornstarch. Serve over rice.
Put pepper, garlic and dill in a pint jar. Stack whole green beans in jar. Bring to a boil, water, vinegar and salt. Pour over beans. Put in hot bath 10 minutes.
Melt oleo. Add sugar and egg, then dry ingredients. Stir. Bake in greased pie plate for 30 minutes at 350°.
In a large saucepan, cook beef, chopped onion and garlic until beef is brown and onion is tender; drain off fat. Stir undrained tomatoes, tomato sauce, chili powder, salt and pepper into browned meat in saucepan. Bring to boiling. Reduce heat. Cover and simmer for 1 hour. Add drained beans to saucepan. Cover and simmer for 30 minutes. To serve, place some rice in the bottom of chili bowls. Top with chili, cheese and optional onions and sour cream. Makes 5 to 6 servings.
Mix together first 3 ingredients. Cook 1 minute. Stir while cooking. Add remaining ingredients. Make out in patties. Refrigerate. Can be frozen. This makes a large amount.
Beat all ingredients together; add the 7-Up last. Pour into a tube pan. Bake at 350° for 40 minutes.
Brown meat, onion and green pepper together in a skillet until cooked, then drain well. Mix in a large bowl the rice, spices, picante sauce and tomato juice. Fold in the cooked meat mixture. Place in a greased casserole dish and bake in a 350° oven for 25 minutes. Remove from the oven and sprinkle the top with the cheese. Return to the oven and bake for 10 more minutes.
Melt butter. Mix well with flour and nuts. Line a 10 x 12 x 2-inch pan with mixture. Cook at 350° for 20 minutes. Cool. Combine sugar, cream cheese and 1 cup Cool Whip; spread over crust. Mix pudding and milk; beat until thick. Spread over cream cheese mixture. Top with remaining Cool Whip.
Put sliced pickles back in jar. Bring to boil last four ingredients and pour over pickles. Let stand overnight in refrigerator before serving.
Heat potatoes in juice; then drain. Saute onions in oleo. Add to potatoes. Pour in salad dressing and stir with rubber spatula. Add salt and pepper. Then add dry parsley flakes.
Combine shortening and molasses; add egg. Stir until thoroughly blended. Mix and sift dry ingredients and add alternately with hot water. Pour into well-greased and floured 9 x 9 x 2-inch pan. Bake 45 minutes in 350° oven. Serves 16.
In a bowl, mix together sour cream, corn and oil. Stir in cornmeal, salt, baking powder and eggs. Pour batter into well-greased 9-inch square pan or 12-cup muffin tin. Bake at 375° for 30 minutes for bread or 20 to 25 minutes for muffins.
Pick over the crab meat to remove any cartilage or shell. Leave the lumps as large as possible. Shell and devein shrimp. Put the shrimp in a food processor or blender and add the egg, cream, salt and pepper. Blend as finely as possible. Pour and scrape the mixture into a mixing bowl. Add the crab meat, green onion, mustard, Worcestershire sauce and Tabasco sauce. Blend gently, but thoroughly. Shape the mixture into 10 cakes. Heat 2 tablespoons oil in a nonstick skillet and add the cakes, several at a time. Cook over medium heat about 3 minutes on each side or until golden brown. Serve with Parsley Butter. Refrigerate the cakes when you first make them to get them good and cold before cooking.
Combine eggs and vanilla; beat well. Mix Bisquick, brown sugar and cinnamon, then beat 2 minutes. Combine pecans and coconut into the other ingredients. Bake in a 9 1/4 x 13 x 2-inch pan at 350° for 30 to 35 minutes. If you want a glaze, combine milk and powdered sugar with vanilla flavoring and spread over warm cake.
Combine all ingredients thoroughly and place firmly into a loaf pan. Bake in a moderate oven at 350° for about 1 hour. Let stand 5 minutes before serving.
Mix well. Use on a salad made of spinach, mushrooms, sliced eggs and bean sprouts.
Add yeast and warm water in mixing bowl. Add crisco, sugar, salt, and mix well. Add enough flour to make right consistency for kneading. Knead until air bubbles are out. Dough not sticky. Bake at 350° for 40 to 50 minutes.
Melt butter or margarine. Mix all ingredients together until blended. Heat lightly greased frypan. Pour in just enough batter to cover the bottom of the pan. Turn when lightly browned. Serve, rolled up with your favorite filling. Makes about 5 (9-inch) pancakes.
Mix first 5 ingredients until thoroughly blended. Add cornbread mix, stirring until just moistened. Pour batter into a 10-inch cast-iron skillet coated with vegetable cooking spray. Bake at 425° for 30 to 35 minutes. Yields 10 wedges. (Note: May bake bread in square baking dish.)
Heat oven to 425°. In a bowl, mix beef, bread crumbs and oregano. Stir in 1/2 cup tomato sauce. Spread mixture in bottom of 10-inch pizza pan. Pour 1/2 cup tomato sauce on top. Spread on top of beans and cheese. Bake, uncovered, 20 minutes. Makes 4 servings.
Mix all ingredients. Pour in unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Drain asparagus. Arrange in shallow baking dish. Saute onion and garlic in oil until golden brown. Add salt, Tabasco sauce and tomatoes. Simmer, uncovered, for 10 minutes. Add thyme and tomato sauce. Simmer 20 minutes. Pour sauce over asparagus; place Mozzarella cheese over top. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Mix all ingredients well, except cheese. Pour in baking dish. Cover with cheese. Let stand in refrigerator. Bake at 350° until desired brown stage.
Mix dry ingredients together in a large bowl. Now make a well and pour in cream-style corn, evaporated milk and egg in that order, then mix together. Pour into greased baking dish 1/2 of the mixture (9 x 12-inches). Place enough cheese over entire mixture, then scatter onions, chives and sweet peppers over the cheese. Pour in the remaining mixture, then repeat procedure with cheese, onions, chives and peppers. Bake at 350° until done.
Melt butter in skillet. Add potatoes and water. Sprinkle sugar over all. Cook, uncovered, on medium heat, stirring often, for about 30 minutes. Makes 4 to 6 servings.
Combine cream cheese, sour cream, mayonnaise, bouillon and ground red pepper; blend until smooth. Let mixture stand 15 minutes to dissolve bouillon; stir.
Cook potatoes in water until soft. Drain and mash with electric mixer until smooth. In small bowl, blend cream cheese and sour cream until smooth. Pour cheese mixture into potatoes and mix until really smooth. Pour into a 1 1/2-quart casserole. Dot with butter and bake at 350° for 30 to 35 minutes or until top starts to turn a little brown.
Layer baking pan with cream cheese or sour cream, then layer each ingredient except for cheese. Cook 20 to 30 minutes in a 350° oven. Take pan out and mix ingredients. Add cheese and put in oven until cheese melts. (Serve with chips.)
Mix first five items together. When jello is set, top with cream cheese and sour cream. Mix these together until fluffy, then put on jello.
Mix flour and shortening at low speed. Add eggs, 1 at a time. Mix well. Sift sugar, salt and baking powder. Add to cream mixture. Beat well. Add almond flavoring and beat for 2 minutes at low speed. Bake for 1 hour at 325° in a lightly greased and floured Bundt pan. Sprinkle with powdered sugar when cooled.
Wash and cut okra into 3/4-inch pieces. Chop onion and bell pepper. Saute onion and pepper until tender in oil. Add stewed tomatoes and Ro-Tel tomatoes; add okra. Stew on low setting in skillet or cook in baking dish in oven until okra is tender. Makes 4 to 6 servings.
Mix jello in 9 cups boiling water. Mix 4 cups sugar in 5 cups boiling water. Combine. Add 2 large cans pineapple juice and ReaLemon. Freeze. When ready to use, mash mixture with potato masher and add desired amount of 7-Up or ginger ale.
Mix cream cheese, sugar, almond extract and egg yolk until smooth. Spread 1 package crescent rolls in bottom of 9 x 13-inch pan. Spread cheese mixture on top. Put second package of crescent rolls on top. Brush top with egg white and sprinkle with 1/4 cup sugar. Bake at 350° for 30 minutes. Serve with fresh fruit such as strawberries.
Cook and debone chicken. Reserve 1 cup broth. Combine soups, chilies and spices to broth. Blend well. Preheat oven to 350°. Cover bottom of 2 1/2 to 3-quart casserole dish with 2 cups chips. Spread 1/2 chicken over chips; then half sauce and then half cheese. Repeat layers, ending with cheese. Bake 25 to 30 minutes at 350°.
Heat oven to 375°. In skillet brown ground beef and onion; drain. Stir in barbecue sauce, brown sugar and beans. Heat until bubbly. Pour into 2 1/2-quart casserole dish. Separate dough into 10 biscuits. Cut each biscuit in half. Place biscuits cut side down over hot meat mixture in spoke fashion around the edge of casserole. Sprinkle cheese over biscuits. Bake at 375° for 22 to 27 minutes or until biscuits are golden brown. Makes 6 servings.
In large mixing bowl, combine yogurt, lemon juice, dill and honey. Chill for 15 minutes. Just before serving, peel and seed the cucumbers. Slice thinly, then gently combine with yogurt mixture. Divide greens among the salad plates (4). Top with cucumber mixture.
Drain the salmon, reserving the liquid. Flake the salmon and remove the skin and bones. In a large bowl, combine the salmon, reserved liquid, eggs, salt and corn flake crumbs to make a firm mixture. Blend in the baking powder. Shape into croquettes and fry until lightly browned. Serves 4.
Blend cake mix, pudding, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for 35 minutes. Frost with Coconut Cream Cheese Frosting.
Reserve juice from any fruit used in salad. Add to mayonnaise; mix thoroughly. Add honey Dijon dressing; mix until smooth. Store in refrigerator.
Select 8 tender white cabbage leaves and pour boiling water over them to make pliant. Mix ground beef, tomato pulp, rice, eggs, salt and pepper. Work mixture with hands and shape into rolls. Wrap cabbage leaves around meat rolls, pinning each end with toothpicks. Place in stewer (side by side). Pour hot water over just enough to cover, with 1 tablespoon of oil to season cabbage. Put on lid and simmer until tender. Remove from stewer with egg turner and place on platter carefully. Serve with sauce made of gravy they were cooked in by adding thickening made of 1 tablespoon flour or cornstarch and enough water to mix to smooth paste. Cook until thick as heavy cream. Let cool slightly before serving. They will slice like cold meat.
Grind tomatoes, peppers and onions using a coarse grinder. Add remaining ingredients and cook until thick (about 2 hours). Stir frequently to prevent burning. Pack in hot sterilized jars and seal immediately. Very good on cooked greens. Great on hot dogs. Makes 4 pints.
Cream sugar and margarine; add flour, milk and baking powder. Pour batter in greased pan and add fruit. Bake at 400° until brown and set. You may use any other fruit.
Sift flour, sugar and salt together. Combine oleo, water and cocoa	in a pan until melted.	Pour into flour and sugar mixture. Add the	rest of the ingredients. Mix well. Bake for 20 minutes at 350° in a 15 1/2 x 10 1/2 x 1-inch pan. Last 5 minutes start Quick and Easy Chocolate Frosting.
Beat eggs slightly. Add flour, butter and milk. Add coconut. Pour into partially baked pie shell and bake about 45 minutes or until firm, at 325°.
Pour pie filling in bottom of greased 9 x 13-inch pan. Add pineapple. Sprinkle cake mix over pineapple. Pour margarine or butter over cake mix. Add coconut. Sprinkle pecans over entire cake. Bake at 325° for 1 hour.
Peel onions and slice 1/4-inch thick. Fry bacon until crisp; drain. Separate onion into rings and saute in bacon drippings until tender-crisp. Sprinkle with salt, pepper and flour. Stir gently. Add vinegar and cook until slightly thickened. Sprinkle with bacon crumbs and parsley. Serve warm.
Chop vegetables. In electric frypan, fry onion and celery in oil. Dissolve broth in 2 cups of water and pour over onion and celery. Add chopped carrots; let simmer until tender. Add more water if necessary. Cook noodles in separate pot until tender. Add noodles and gluten to electric frypan. Keep adding water as necessary. Add broccoli and cover to steam broccoli until tender. Serve with soy sauce.
Soak lemons in hot water for about 15 minutes. Dissolve sugar in 1 cup boiling water and cool. Squeeze juice from lemons. Combine fresh squeezed juice with dissolved sugar water. Pour into 2-quart pitcher and add sparkling water. Check for sweetness, but added sugar will not dissolve well. Add ice and garnish with lemon slice.
Cream the cheese; add other ingredients. Beat until creamy and smooth. Bake in 13 x 9-inch Pyrex dish. Bake at 450° for 15 minutes, then lower temperature to 250° and bake for 45 minutes more.
In mixing bowl, stir together the pumpkin, brown sugar, eggs and oil until well mixed. Combine the flour, oats, cinnamon, baking powder and baking soda. Add flour mixture to pumpkin mixture and mix well. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 30 minutes.
Combine first 4 ingredients in large bowl. Set aside. Boil together the sugar and canned milk for 8 minutes; start timing after it comes to a boil. Pour hot mixture over chips mixture and stir until well blended and chips are melted. Pour into buttered pan. Cool. Makes about 5 pounds.
Combine all ingredients in a stainless steel or glass bowl. Cover and chill thoroughly, at least 4 hours. Serve in chilled cups. Top with croutons. Makes 6 servings.
Preheat oven to 325°. Brown onion in margarine. Mix in all the rest of ingredients. Put into 1 1/2-quart casserole. Bake 1 hour.
In medium skillet, saute onion in butter until soft, but not brown. Add meat. Cook until loses pink color. In a 2 quart buttered casserole dish, layer carrots and half of cabbage. Sprinkle with salt. Add meat mixture; press down slightly. Add remaining cabbage. To spaghetti sauce, add Worcestershire sauce and chives. Pour over top of casserole. Cover. Bake at 350° for 1 hour or until cabbage is soft. Add cheese to top. Bake uncovered for another 5 to 8 minutes until cheese is melted. Serve immediately.
Cream the margarine and shortening. Add sugar and mix well. Add egg yolks, one at a time, and beat until fluffy. Combine flour and soda and add to mixture alternately with buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour into 3 floured and greased pans. Bake at 350° for 20 to 25 minutes. Cool and frost with cream cheese frosting.
Mix by hand all ingredients. Grease and flour a 9x13 pan. Pour batter in pan.
Melt all together and pour into buttered pan or dish. Cool thoroughly and cut into pieces.
Mix the first 4 ingredients with a small amount of the milk. Add the egg yolks, the rest of the milk, margarine and vanilla. Bring to a boil over medium heat until thick, stirring constantly. Pour into a pre-baked crust. Top with meringue if desired. Recipe works well when doubled, too.
With a fork, mix first 4 ingredients in a separate bowl. In another bowl, beat egg, water and vinegar. Combine the 2 mixtures until all ingredients are moistened. With hands, mold dough into a ball. Chill at least 15 minutes. Dough can be left in the refrigerator up to 3 days or frozen until ready to use.
Cream sugar and butter, adding sugar a small amount at a time. Beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour, coconut milk, canned cream and vanilla at low speed, adding the baking powder with the last of flour. Bake in 9-inch pans 30 or 35 minutes at 375°.
Brown bacon, kielbasa and onion in drippings from bacon. Toss with remaining ingredients and bake at 350° for 30 to 45 minutes.
Cook garlic, onion, pepper and mushrooms in a small amount of oil. Add tomatoes and bouillon; simmer 10 minutes. Add water chestnuts. Twenty to 30 minutes before serving, add rice, celery leaves and thyme. Add shrimp at the end so they won't shrink up too much.
Dissolve cornstarch in juice of blackberries. Add lemon juice. Pour in bottom of round cake pan. Add berries. Separate cinnamon rolls; place over top of berries. Bake in a 400° oven until sauce is bubbling and rolls are golden brown. Garnish with Cool Whip.
Sift together flour, sugar, salt and baking soda. Mix eggs, shortening, butter and vanilla; add dry ingredients. Mix until creamy. Add nuts and chocolate pieces. Stir until well blended. Drop rounded teaspoon on a greased baking sheet until light brown, 8 to 10 minutes at 375°.
Combine all ingredients except mushrooms and bring to a boil (stovetop or microwave). Add marinade to mushrooms, cover and refrigerate 8 hours or overnight.
In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. Bake at 225° for 1 1/2 hours. Turn off heat; leave cookies in the oven with the door ajar for at least 1 hour or until cool. Store in an airtight container. Yield: 3 dozen.
Combine egg, milk, 2/3 c cracker crumbs, salt, and pepper. Stir in corn and onion. Mix well. Put in 1 qt. casserole dish. Toss melted butter with remaining cracker crumbs. Sprinkle on top of corn mixture. Bake at 350 for 65-70 minutes.
Mix cake mix, butter and egg. Spread into buttered and floured 9 x 13-inch Pyrex pan. Mix powdered sugar, cream cheese and eggs. Put on top of cake mixture. Bake at 350° for 50 minutes.
In a blender, combine orange juice, milk, water, sugar and vanilla. Cover and blend until smooth. With blender running add ice cubes, one at a time, through opening in lid. Blend until smooth. Serve immediately. Yields 4 to 5 servings.
Add butter to eggs. Combine dry ingredients and add to butter and egg mix. Add buttermilk and vanilla. Mix well. Pour into unbaked pie shells and bake at 350° for 45 minutes. Serves 18.
Combine peaches and 1 cup of sugar, stir well, and set aside. Beat eggs with an electric mixer at medium speed until frothy. Combine 1 1/2 cups sugar, flour and salt; stir well. Gradually add sugar mixture to eggs, beating until thick. Add milk, mix well. Pour egg mixture in a large saucepan. Cook over low heat, stirring constantly, until mixture thickens and coats metal spoon (about 15 minutes). Remove from heat and set pan in cold water; stir gently until cool. Stir in cream and vanilla. Add peaches, stirring well.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch cake pan. Dump undrained pineapple in pan and spread evenly. Dump pie filling on top of pineapple and spread evenly. Dump dry cake mix on top of pie filling and spread evenly. Sprinkle nuts (if desired) over the top. Place slices of butter over top of cake. Bake 48 to 53 minutes. Serves 24.
Combine all ingredients. Place in loaf pan. Bake at 350° for 45 to 50 minutes.
Beat egg whites until stiff. Add salt; slowly add sugar, vanilla and then chocolate chips. Mix thoroughly and drop by teaspoon on greased cookie sheet. Heat oven to 375°. Put cookies in all together. Turn off heat and leave in oven overnight.
Chop salt and pork. Strain fat into soup pot. Discard rendered scraps. Add onions and saute until tender. Add flour, mixing well. Cook without browning 3 to 4 minutes. Add chicken stock slowly, stirring until smooth. Add corn. Cook potatoes separately. Drain and add to chowder. Add hot milk and cream. Season to taste. Enjoy!
Mix first six ingredients. Add mayonnaise and pile lightly into buttered aluminum or glass 9 x 13 pan. Sprinkle with cheese and potato chips. Bake at 450 degrees for 15 mins. or until heated thoroughly.
Bake at 350° or until topping is bubbly and browned some. Combine chicken, chicken soup and milk; mix well. Add mushrooms, celery, noodles, almonds and pimento. Saute onions in the butter. Add seasonings and mix well. Mix all together. Cook over low heat for 10 minutes to blend flavors. Put in greased 2-quart casserole. Mix egg whites to yolks; mix in cheese. Put this over casserole.
Drain tuna. Mix all ingredients in bowl until texture is even. Shape into 2 equal patties. Fry in nonstick pan until crispy brown on both sides.
Blend all ingredients well. Add 1 small can shrimp. Chill. Serve with crackers and/or vegetable sticks.
Set jello as directed on package; refrigerate until almost set. Soften cream cheese with a fork and a little cream. Whip 1/2 pint of whip cream until stiff (may substitute Dream Whip). Whip jello; mix jello and whipped cream together. Beat in cream cheese with a spoon. Fold in crushed pineapple and refrigerate until set. Put in mold.
Mix sugar and Crisco. Add egg. Sift together about 1/2 cup flour with baking soda, baking powder and nutmeg. Add alternately with milk. Add more flour until batter is heavy enough to stand in peaks. Pour into a 13 x 9 x 2-inch pan. Bake 35 to 40 minutes at 350°.
Prepare pudding mix with 3 1/2 cups milk using package directions. Stir in 2 tablespoons whipped topping and sour cream. Layer vanilla wafers, banana slices and pudding mixture alternately in a 9 x 13-inch dish, ending with vanilla wafers. Top with remaining whipped topping. Chill, covered, for 24 hours. Yield: 15 servings.
Pour mixture over pork chops. Put foil over all and bake at 350° for 45 minutes. Then, uncover and cook at same temperature for 15 minutes. (Can bake potatoes at same time.)