HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a medium to large mixing bowl, put pork and beans. Finely chop onion and green pepper; add to pork and beans. Fry bacon crisp, then crumble into mixture. Finely chop eggs and add to pork and bean mixture. Add barbecue sauce and mix thoroughly. Pour mixture into a 2-quart casserole dish and bake in a 350° oven for 45 minutes or until done.
Combine all above ingredients. Mix well. Pour into a greased casserole dish. Bake at 350 degrees for 30 minutes or until done.
Cream together butter and sugar. Add eggs and beat well. Mix in milk, baking soda and flour. The dough should not be too sticky (as it will spread while baking). Roll out and knead dough on well floured board. Cut into pieces about the size of walnuts. Flatten dough and cover prepared "An" with it, pinching the dough together on the bottom to seal it so that the "An" will not leak through. Place on greased cookie sheets,	coat tops with	beaten eggs and sprinkle on sesame or poppy seed. Bake in 375° oven for 15 to 20 minutes. It will be lightly browned.
Cukes to be cut long ways in spears. Pour boiling water over; stand overnight. Boil syrup 5 minutes. Pour over cukes in jars. Process in boiling water canner for 5 minutes. This fills approximately 6 pints. If you want sweeter, double the sugar.
Bring water to boil and add bouillon, garlic powder and pepper. Add onion, celery, carrots, cabbage and potatoes. Boil gently until vegetables are tender. Add tomatoes and V-8 juice until heated through.
Drain and rinse shrimp and set aside. Beat cream cheese with an electric mixer to soften. Add mayonnaise, ketchup and Worcestershire sauce and mix well. Scrape sides and bottom of bowl and mix again. Add shrimp and beat on low just enough to blend in shrimp. Cover and refrigerate a few hours or overnight for a better flavor. Makes about 2 cups.
Mix ingredients together in order. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Saute the peanuts in 2 Tablespoons of butter for 5 minutes, drain on kitchen towels. Sprinkle with salt to taste. Spread the popped corn in a large shallow baking pan stir in the peanuts and put into a 250°f. 120°c. gas mark 1/2. oven to keep warm. Combine 1 cup butter with the brown sugar, corn syrup and salt in a heavy 2 qt. saucepan. Cook the mixture over a medium heat, stirring constantly until the sugar dissolves. Cook to firm ball stage about 248° on a candy thermometer, and remove from the heat at once. Stir in the baking soda, allowing mixture to foam. Remove popped corn from the oven and drizzle it with the hot foaming syrup in a fine, steady stream. Stir lightly to mix well. Return to the oven for almost 1 hour, stirring about every 10-15 minutes. Cool thoroughly and serve. Store in an airtight container in a cool place. Makes about 5 qt.
Sift dry ingredients (first 7 ingredients) together. Mix together next 3 ingredients. Beat brown sugar with egg yolks and add suet. Add bread crumb mixture to egg mixture. Add all sifted ingredients, candied fruit and almonds together, then add to moistened mixture and mix well. Fold in beaten egg whites. Place in bag or container and steam 3 1/2 hours. This can be kept up to 8 weeks in refrigerator.
Sift flour, soda and salt. Cream butter with sugar; beat in egg, melted chocolate and vanilla. Add flour to make a soft dough. Add nuts. Shape in rolls and chill overnight. Slice 1/8-inch thick and place on greased cookie sheet. Bake at 350°. Makes approximately 10 dozen.
Strain syrup. Add orange, lemon and pineapple juices. Bring all of this to a boil, then add it to tea. Reheat when ready to serve. Keep in refrigerator. Makes 2 gallons.
Brown beef with chili powder and onion. Drain beef. In a large skillet, place beef, refried beans and jalapeno relish. Heat until bubbling on medium heat. Line bottom of a casserole dish, 3 to 5 chips deep. When beef and bean mixture bubbles, pour over chips. Place cheese over mixture and bake until cheese melts (5 to 10 minutes). Top with tomatoes and sour cream. Preheat oven to 450°.
Cream the sugar and Wesson oil. Add eggs and beat one at a time. Sift dry ingredients and add to mixture. Fold in carrots and pecans. Bake in 3 layers about 30 minutes or until done.
Heat water, raisins and oil until boiling. Set aside to cool. When cool, add sugar and slightly beaten egg. Add to mixture 1 3/4 cups flour and the spices. Beat until smooth; add nuts. Pour into a 13 x 9 x 2-inch greased pan. Bake in a 375° oven for 20 minutes. When cool, sprinkle powdered sugar over all. Cut into squares.
Heat vegetable oil in a deep saucepan. Mix ingredients all together except for powdered sugar. Add a rounded tablespoonful of batter at a time to hot oil. Balls will form puffs and turn golden brown. Drain on a paper towel and sprinkle with powdered sugar. Serve warm with a dessert dish of jelly for dipping. Makes about 2 dozen puffs.
Drain fruit cocktail and pineapple. Then mix all ingredients in a large bowl and chill 4 hours to overnight.
Mix first 4 ingredients in pan you are going to bake it in, then add apple pie filling on top. Then slice 1 stick of butter on top; sprinkle with sugar. Add pecans with apples, if desired. Bake at 400° until brown.
Combine meat, crumbs, onion, egg, salt and pepper. Mix well. Shape into meatballs and place on a cookie sheet. Bake at 350° for 20 to 25 minutes. In a crock-pot, combine apple jelly and chili sauce. Add meatballs. Cook at a simmer for 1 hour or so.
Cook pasta and cool. Add celery, pepper and onion. Beat well the soup, sugar, vinegar and oil; pour over pasta. Refrigerate. Keeps well. You may halve recipe, if desired.
In a small saucepan, combine honey with vinegar, onion and salt. Bring to a boil. Reduce heat and simmer 5 minutes. Cool and pour the cooled dressing over prepared vegetables; toss lightly
Mix above ingredients except almonds and chill. Garnish with almonds and serve on bed of leafy lettuce.
Combine corn meal and water over a low fire until water is cooked down. Add milk, oil, eggs and onion. Mix in all dry ingredients with corn meal mixture. Drop spoonfuls into 375° oil and fry until crispy golden brown. Drain and serve immediately.
In large bowl, combine lettuce, apples, tuna, oranges and nuts. Toss together. Combine mayonnaise, soy sauce and lemon juice. Mix well; toss dressing gently with salad ingredients.
Heat oven to 350 degrees. In a large bowl, combine sugar, brown sugar, butter and peanut butter; beat until light and fluffy. Add milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Press dough in bottom of ungreased 13 x 9-inch pan. Bake at 350 degrees for 19 to 24 minutes or until edges are golden brown. Immediately press candy kisses into bars, forming 5 rows of 8 kisses each. Cool 1 hour or until completely cooled. Cut into bars with 1 kiss in center of each. Yield: 40 bars.
Combine water and sugar in saucepan and bring to a boil. Mix lemonade, orange juice and brandy to water mixture and freeze. To serve fill glasses 3/4 full. Fill with sprite or 7-UP.
Brown and crumble beef (4 minutes, plus 4 minutes). Stir in spaghetti sauce and water. Meanwhile, combine Ricotta cheese, egg and black pepper. In oblong baking dish, spoon 1/2 cup sauce, alternating layer of noodles, egg mixture (spread on noodles), Mozzarella cheese and sauce, forming 2 layers. Heat, covered, 8 minutes on High. Microwave 30 to 32 minutes on Medium-low or until noodles are tender. Top with Parmesan; let stand 15 minutes. Keep covered. Can freeze. Serves 6.
Drain pineapple. Pour in glass dish. Mix sugar and flour and pour over pineapple. Sprinkle Cheddar cheese over it. Then sprinkle Ritz crackers on top. Put 10 pats of margarine in different spots of dish. Bake at 350° for 1/2 hour.
Preheat oven to 500°. Mix the fruit and syrup together and chill. Prepare meringue in a large bowl by beating egg whites until soft peaks form. Gradually add sugar, about 2 tablespoons at a time. Beat until stiff peaks form. Portion the fruit into custard dishes of ovenproof serving dish. Top and seal each dish with a generous dollop of meringue and place on cookie sheet and bake 3 minutes.
Grease and flour 9 x 13-inch pan. Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl; add alternately with milk to batter. Blend well. Pour into pan. Bake at 350° for 35 to 40 minutes or until toothpick comes out clean. Cool and frost as desired.
Mix cereal and peanuts. Melt almond bark and 1 teaspoon shortening. Microwave. Place almond bark in a microwave dish. Microwave for 1 1/2 minutes; then stir. Continue to microwave until product is completely melted.
Mix cake according to directions on box. Add crushed pineapple and bake. When cake is done, stick holes in it with wooden spoon handle, 1 inch apart. Mix Eagle Brand milk, creme de coconut and pecans. Pour over cake while hot. Cool cake. Frost with Cool Whip. Sprinkle with coconut. Keep in refrigerator.
Combine all ingredients and refrigerate overnight. I mix 1 teaspoon pineapple juice with sour cream before adding. Makes 4 to 6 servings.
Bring to boil sugars and corn syrup. Remove from heat. Add peanut butter and mix until melted. Pour mixture over corn flakes. Add peanuts and stir well. Put in buttered 9 x 13-inch pan. Cool and cut into bars.
Place all ingredients in a bowl. Blend with a pastry blender. Place on dough board (flour well); roll out like pie crust. Cut with glass or any size desired. Grease cookie sheet. Cook about 20 to 25 minutes at 350° or until lightly browned. Sprinkle with sugar. Serve.
Place roast in crock-pot. Pour dry onion soup mix over roast. Pour soup over roast and onion soup mix. Cook on low all day while you are at work or play. Forty-five minutes to an hour before eating, place all desired vegetables in an aluminum oven bag with salt and pepper and garlic (optional) and a little oil (2 tablespoons) and bake for 45 minutes to an hour.
Rub chicken with oil. Place 1/2 Prosciutto, onions, tomatoes, carrots and spices in ovenproof clay pot (or casserole with cover). Then add chicken. Then pile the rest of the veggies on top. Combine wines, brandy, mustard and pepper. Pour over chicken. Bake for 1 1/2 to 2 hours at 350°. After removing from oven, drain off liquid and make it into a gravy with Wondra flour. Cover chicken and veggies to serve. Great with a side dish of rice!
Mix first 4 ingredients until crumbly. In small bowl, beat with fork: water, vinegar and egg. Combine two mixtures until moistened. Divide dough in flat round patties and wrap in wax paper. Freeze. (To glaze a pie crust, brush top with beaten egg yolk.)
Combine cornmeal, flour, sugar, baking powder and salt. Add milk, egg and shortening. Beat until fairly smooth, about 1 minute. Bake in greased 8-inch square baking dish in preheated hot oven at 425° for 20 to 25 minutes.
Mix all ingredients except oil well. Heat oil. Roll croquettes in bread stick forms; put in hot oil. Brown, then turn until all sides are brown. Can be served hot or cold. (These croquettes can be baked if oil is a problem.)
Preheat oven to 350°. Lightly grease cookie sheets. Cream sugars and margarine until light and fluffy. Add egg and beat until pale yellow. Add vanilla. Sift dry ingredients together and add to creamed mixture. Add raisins or chocolate chips and walnuts. (This recipe is also good with coconut.) Add oatmeal and mix well. Spoon onto cookie sheets. Bake for about 12 to 15 minutes. Check often the first time you make these and adjust cooking time to your own oven. If they brown too fast, cook at a lower temperature (325°). If the cookie monster lives at your house, double this recipe!
Combine Cool Whip and instant pudding mix until well blended by hand. Add strawberries and mix well. Garnish top with strawberries.
Slice tenderloin in 1/4 inch thick slices, then in the middle of each slice put a small cut. This is so that the edges will not curl while cooking. Salt and pepper. Put in skillet with some oil. Cook until done. Add onion on top of meat and cover. Put on low heat. Let this cook for about 1/2 hour. Serve.
All ingredients must be at room temperature when mixing. Freeze until ready to serve in a plastic jug. Needs to thaw approximately 4 hours before ready to serve.
Mix dry ingredients. Add eggs and beat. Add mustard, water, vinegar and butter. Cook over low heat until thick. Store in refrigerator.
Cook chicken. Boil cut-up bell pepper until tender. Drain pimentos, bell pepper and water chestnuts. Combine all ingredients in casserole dish (except onions). Season with salt and pepper to taste.
Thoroughly mix together children and the dogs, stirring continually. Pour a pinch of brook over the pebbles; sprinkle the field with flowers. Spread over deep blue sky and bake in a hot sun.
Beat eggs until frothy; fold in sugar, oil and vanilla. Stir in grated zucchini and orange rind; mix well. Sift dry ingredients together and add to creamed mixture in thirds, blending only until well mixed. Overbeating makes muffins tough. Spoon into papered muffin tins or small loaf pans. Bake at 350° for about 20 minutes for muffins and 40 minutes for loaf.
If raisins are desired, plump in 1 cup of water. Cream eggs, sugar, oil and pork and beans with mixer. Add combined dry ingredients. Drain raisins; add with nuts. Bake at 325° for 50 minutes. Makes 3 loaves.
Put chickens in large pot and cover with water. Bring to boil; then lower heat to simmer. When chickens are tender, remove from heat and let cool. Cut meat into bite sizes.
Heat drained hominy and sour cream in casserole dish in oven until bubbling. Add chili peppers; season with salt and pepper to taste. Sprinkle grated cheese over top; let melt before serving.
Pour boiling water over all-bran. Set aside. Cream together sugar and shortening in a 6-quart bowl. Add eggs; beat well. Blend in buttermilk, Bran Buds and soaked all-bran. Add dry ingredients and mix well.
Mix all together the day before and refrigerate. Bake at 350° for 1 hour. Serves 10.
Combine ingredients. Place on 8 buns. Wrap in foil. Bake at 375° for 20 minutes.
Cut up the boiling fowl and sprinkle with salt. Place in a large pan with a small amount of water and bring to the boil. Then pour off the water. Cover the fowl with fresh water. Boil it and then simmer gently.
Cook bacon in saucepan; add flour and stir. Add clam juice and stir until thick. Grind clams and add with vegetables and seasonings. Add enough water for chowder consistency. Cook 45 minutes or until vegetables are tender.
Mix all ingredients by hand. Bake in tube pan for 1 hour and 15 minutes at 350°.
Prepare stuffing by box directions. Warm soup and gravy together. Layer dressing, turkey and gravy in a casserole dish. Cook at 350° for 30 minutes.
Mix together and pour over top of cake. Bake at 350° for 45 minutes.
Combine corn, egg, sugar, salt, pepper and butter. Sift flour and baking powder. Stir into first mixture. Drop by spoonfuls into a little hot oil, browning both sides.
Spread ready to serve Frito-Lay beans in 3-quart Pyrex pan or something similar. Then spread the mashed avocados. Pour taco seasoning into sour cream and mix thoroughly. Spread over avocados. Chop scallions very thin and add a thin layer, then add olives. Slice the tomato very fine and add to dip. Shred cheese for final layer. (All ingredients should be layered one on top of the other.) Chill if desired.
Mix salt and water mixture. Let set overnight or 6 to 8 hours over zucchini. Mix vinegar, pickling spice and sugar. Tie spice in a cloth and bring last 3 ingredients to a boil for 5 minutes. Remove spice bag; add squash. Bring to a boil. Place in sterilized jars and seal.
Mix sugar, eggs, butter and vanilla. Add baking powder to flour with salt. Alternate milk flour into sugar and butter. For the topping. Peel and slice 4-6 apples. Spread over cake and sprinkle with 3/4 c. sugar and 1 tsp. cinnamon. Dot with butter.
Fry hamburger and onion together. Add your taco seasoning and cheese together and mix together, then mix salsa. Serve with taco chips.
Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions. Spread mixture in 9 x 13-inch baking dish. Bake, uncovered, at 425° for 10 minutes.
Preheat oven to 325°. Dry the veal on paper towels. Heat oil in skillet (10 or 12-inch). Brown meat on high heat, a few pieces at a time, and arrange in 4-quart casserole. Lower heat to moderate and brown onions lightly in skillet 5 or 6 minutes. Toss meat with flour, salt and pepper and heat 3 to 4 minutes to brown the flour lightly. Remove from heat. Add wine to onions in skillet and pour all into casserole and bring to simmer, stirring. Stir tomatoes into casserole; add herbs, garlic and orange peel. Again, bring to simmer; season lightly. Set in oven, covered, for 1 1/4 or 1 1/2 hours to simmer. Add mushrooms, basting, and return to oven for 15 minutes. If necessary, skim fat off the sauce. Then, also if necessary, thicken the sauce. Correct seasonings. Top with 2 tablespoons minced parsley or tarragon. Serve with noodles or rice for 6.
Brown meat slightly. Spread in bottom of flat baking pan (9 x 13-inches). Sprinkle onion over meat. Spread soup over onion. Put cheese slices over soup to cover.
Cook broccoli in water and butter until tender. Then add Cheez Whiz and stir until melted. Mix flour, milk and onion powder; add. Simmer until slightly thickened. Do not boil. Add salt to taste.
Mix all ingredients with electric mixer 1 to 2 minutes. Pour into 2 lightly greased loaf pans. Bake 1 hour at 350° (top will crack).
Preheat broiler. In a medium-sized bowl, combine the mayonnaise, cheese, chiles, spinach and artichoke hearts. Pour mixture into 9-inch pie pan. Place 6-inches under broiler and cook until lightly browned, about 5 minutes. Serve with tortilla chips or large corn chips.
Microwave butter in 9-inch pie plate at High for 30 to 60 seconds. Combine nuts, pretzels and sugar with melted butter. Press evenly in pie plate. Chill before serving and fill with favorite filling.
Dissolve jello in 2 cups boiling water. Add partially thawed strawberries, crushed pineapple and diced bananas. Put half of mixture in oblong pan. Refrigerate until set, approximately 2 to 3 hours. (You can leave it in longer though.) Spread with a thin coat of sour cream. Add remaining half of mixture and put in refrigerator until set.
Combine 1 cup sugar, salt and flour in saucepan; gradually stir in milk. Cook, stirring until mixture thickens and bubbles. Remove from heat. Stir half the hot milk mixture into eggs in bowl; stir back into saucepan. Cook, stirring constantly, 1 minute; do not boil. Pour into large bowl; cool.
Dough is soft. Flour board good and roll to less than a 1/4-inch thickness. Then cut circles with a cookie cutter or floured glass.
Cream butter and sugar. Gradually stir in flour. Turn onto lightly floured surface. Knead until smooth, about 3 minutes. Pat into a 1/3-inch rectangle measuring 11 x 8-inch. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake at 300° for 25 minutes or until bottom begins to brown. Cool 5 minutes and remove to a wire rack. Cool completely. Yields 3 1/2 dozen.
Bring to a boil. Cover and let stand overnight. Remove spices and reheat. Serve hot.
Mash potatoes; mix with oleo, sugar, raisins and pineapple. Add enough pineapple juice and potato syrup to moisten. Bake at 350° for 45 minutes. Top with marshmallows. Broil until slightly melted and brown. Serves 6 to 8.
Place the oil in a soup pot. Add the carrots and onions. Cover the pot and cook the vegetables over low heat just until softened. Add the broth, potatoes, tomatoes and Old Bay seasoning. Simmer just until the potatoes are tender, approximately 10 minutes. Add the crabmeat and parsley and heat through.
Chill jello until it begins to thicken. Blend in strawberries and Cool Whip. Add chunked cake until it is covered with the strawberry mixture. Chill.
Drain fruit. Alternate fruit in layers with sliced pineapple and cherries on top.
Brown cabbage in skillet. Brown beef, then combine beef and cabbage. Add salt and pepper. Let cool. Place thawed bread dough in greased bowl. Let rise in warm place until doubled in bulk, about 30 minutes. Roll dough into rectangle about 1/4-inch thick; cut dough into 8 (5-inch) squares. Place about 2 heaping tablespoonfuls of meat mixture in center of each square. Bring 4 corners together and pinch. Place seam side down on greased baking sheet. Let rise in warm place 20 minutes. Bake at 375° for 30 minutes.
Put 6 slices buttered bread on bottom of casserole dish. Top with ham and cheese. Top with rest of bread. Combine remaining ingredients, except cornflakes. Pour milk mixture over bread. Refrigerate overnight or several hours, then top with crushed cornflakes. Bake at 300° for 75 minutes or 325° for 1 1/2 hours.
Heat oil in large skillet on medium-high heat. Add chicken and onion. Cook and stir until chicken is cooked through. Stir in beans, salsa, corn and broth; bring to boil. Stir in rice. Remove from heat; cover. Let stand 5 minutes. Stir in sour cream. Garnish as desired. Makes 4 to 6 servings.
Melt butter over medium heat, mix cream and flour and add to butter, stirring for 2 minutes. Remove from heat. Add salt to taste. Arrange onions in a baking dish, cover with the cream sauce and bread crumbs. Top with grated cheese and bake for 30 minutes at 350°. Serve hot (may use Vidalia onions). Makes 6 servings.
Mix soda and hot water. Pour over dates. Let stand while mixing other ingredients. Cream margarine and sugar. Add eggs, vanilla and salt. Mix fruit with dry ingredients. Add dates to fruit mixture. Put both mixtures in a large bowl and mix by hand until well mixed. Drop on cookie sheet with small spoon. Cook 12 minutes at 375°. Will keep like fruit cake. Freezes well. Makes about 7 dozen small cookies.
Preheat oven to 350°. In roasting pan (or cake pan), mix uncooked rice, 2 cans cream of mushroom soup and 1 1/2 cups of water. Mix well. Place seasoned pork chops on top of rice mixture. Top with onion slices and bell pepper rings. Bake 30 to 45 minutes until pork chops are brown and rice is tender.
Cream butter, peanut butter and vanilla. Blend in sugar and mix well. Easiest to blend with hands. Form into quarter size balls and refrigerate while dip is made.
Let butter get soft at room temperature. Cream butter and sugar. Add eggs one at a time. Mix well. Add flour slowly. Add whipping cream; add flavoring. Mix well. Bake at 325° until done.
Mix all ingredients, except oleo and bread crumbs. Place in 9 x 12-inch pan or dish. Brown bread crumbs lightly in oleo and sprinkle over top of casserole. Bake at 350° for 40 to 45 minutes.
Mix all ingredients together, except bread crumbs, in large bowl. Spread in 9 x 13-inch pan. Top with bread crumbs. Bake in 350° oven for 1 hour.
Heat pineapple and dissolve jello in it. Cool. Add buttermilk and cool whip. This fills an 11 by 7-inch pan very full.
Drain first 3 ingredients well. Combine bananas and apples. Mix with other fruit. Combine pudding, milk and orange juice. Beat 1 to 2 minutes. Beat in sour cream. Fold in fruit. Cover and chill. Serve on lettuce. Serves 10.
Sift all dry ingredients together. Combine buttermilk, sour cream and eggs. Mix with dry ingredients and cook on lightly greased griddle. Batter may be kept up to a week in refrigerator. Makes 36 pancakes.
Whip cream adding vanilla and sugar. Add Eagle condensed milk and juice of 1 lemon. Whip all ingredients a little more. Set in refrigerator until mixture is thickened. Use as a topping over angel food cake.
Heat oven to 375°. Grease 13 x 9 x 2-inch pan. Mix shortening, peanut butter and sugars. Stir in water, flour, soda, baking powder, salt and 1 package chocolate chips. Spread in pan and bake about 20 minutes. Remove from oven; immediately sprinkle remaining chocolate chips over the baked layer. Place a baking sheet over the top to contain the heat and melt the chocolate chips. Spread softened chocolate chips evenly and sprinkle with peanuts.