HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean and desilk corn. Scrape corn from stalks. Get all milk and pulp out. Melt butter and bacon drippings in large skillet. Add remainder of ingredients. Simmer 30 to 45 minutes until corn thickens and is tender. Add more milk if too thick.
Boil 1 minute; cool. May add blue food coloring. Pour over blueberries. Makes 3 pies.
Heat pineapple. Dissolve gelatin in hot pineapple. Add buttermilk. Place in refrigerator until mixture begins to thicken. Fold in 8 oz. of whipped topping. Toasted pecans can be added if desired. Pour the mixture into a mold that has been sprayed with PAM and refrigerate until firm. (Peach and apricot gelatin make the prettiest salads.)
Cook peppers and onions in oil on low heat until tender, not brown. Blend cornstarch with small amount of stock and soy sauce. Gently stir chicken and stock into vegetables. Cook and stir until clear and thickened. Add tomatoes and continue cooking at medium heat until tomatoes blend and are hot. Serve over hot rice. Makes 4 to 6 servings.
Combine juices and sweetener. Chill and stir in ginger ale, which has been chilled. Just before serving add ice cubes.
Slice onion and cucumbers. Mix vinegar, sugar, salt and grated clove. Simmer for 10 minutes. Put in jar and let stand for 24 hours.
Preheat waffle iron. Sift flour, baking powder, 1/2 teaspoons salt, 1/2 cup sugar and cocoa. Separate the yolks and whites. Beat the egg yolks and add 1 1/2 cups milk and 1/4 teaspoon vanilla. Beat smooth. Add oil and mix. Beat the egg whites with clean dry beaters until stiff. Then fold into the waffles. Bake in waffle iron. Make the glaze dip.
Put cucumbers that were washed into a quart jar with a piece of dill in each jar. Put in the salt, sugar and vinegar. Fill with water to top of jar to 1/2-inch of top. Clean top of jar and place jar cap on tight and place jars into kettle of cool water so jars are covered over the top. Bring to boiling point and pickles will turn color. Take jars out and tighten tops, if necessary. This recipe makes only one quart.
Brown ground beef and onion in skillet, drain. Make gravy mix according to package. In 9x13 baking pan, layer meat, gravy mix, then layer sliced cheese and top with tater tots. Bake at 350 degrees until tater tots are golden brown.
Cream shortening and peanut butter in bowl. Add sugars gradually and mix well. Stir in eggs. Add sifted dry ingredients and mix well. Chill in refrigerator. Shape into balls. Place on greased cookie sheet. Flatten with fork, dipped in flour. Bake at 350° for 15 minutes or until light brown. Cool on wire rack. Yields 6 dozen.
Preheat oven to 400°. Cook ground beef and onions until meat is browned and onion is tender. Drain off excess fat. Add barbecue sauce and brown sugar. Lightly grease 10 muffin cups. Press an uncooked biscuit in each of the 10 cups. Bring dough up to the rims. Spoon meat mixture into the biscuit-lined muffin cups. Sprinkle cheese on top. Bake 10 to 12 minutes.
Cook spinach according to package directions. Drain well. Add remainder of ingredients and mix well. Bake at 350° about 30 to 45 minutes until set.
Combine all ingredients with hands in a large bowl. Put on floured board and knead until soft. Roll out to 1/2 inch and cut. Fry 3 minutes in hot oil, turning when it comes to the top. Drain on brown paper bag. Shake in sugar. Makes 3 dozen.
Combine 1 cup All-Bran and boiling water and set aside to cool. When cooled, add Wesson oil and set aside again. Sift together flour, soda and salt. Beat eggs; add sugar. Add dry ingredients. Stir in buttermilk and 2 cups All-Bran. Pour first bran mixture into second mixture. Cover tightly and refrigerate.
Combine cocoa, sugar, cinnamon, nutmeg and salt in a saucepan. Gradually stir in hot water. Bring to a boil over medium heat stirring constantly. Boil and stir for 2 minutes. Add milk. Heat thoroughly but do not allow to boil. Remove from heat. Add vanilla and cloves.
Cook squash and onion until tender; drain and mash. Beat together eggs and milk; add to squash. Mix cheese, oleo and cracker crumbs. Add 1/2 of this to casserole mixture. Put into buttered casserole and top with remaining crumb mixture. Bake at 400° for 20 to 30 minutes.
Mix together milk, sugar and salt in a saucepan; heat until warm. Crumble yeast into mixture. Stir in eggs (these must be room temperature). Add melted butter and 4 to 5 drops food coloring. Mix in flour, first with spoon and then with hand. Add flour in 2 additions. When dough begins to leave sides of bowl, turn it out onto floured board and knead.
Slice French bread on an angle until entire loaf is cut. Mix eggs with the coffee lightener. Dip the bread on both sides in the eggs and fry in margarine. Place on plate with fruit, butter or syrup and enjoy.
Heat oven to 400°. Grease 2-quart baking dish. Place chicken and vegetables in dish. Stir together soup, chicken broth and pepper. Pour over chicken and vegetables. Combine flour, milk and oleo; stir until smooth. Pour over mixture in dish. Bake 40 to 45 minutes or until brown.
Cook sugar, Karo and water until firm ball will form in cold water. Pour over egg whites and 1/2 of the syrup. Place remaining syrup over the stove and cook until crack stage when dropped in cold water. Pour this over the egg white mixture which you have beaten while syrup is cooking. Beat until creamy and add nuts and flavoring. When cool, drop by spoonfuls on oil paper or buttered platter, or pour onto buttered platter and cool. Cut into squares.
Cook 1 cup water and candies on stove until candies dissolve. Remove and add jello; stir until dissolved. Add 1 cup cold water. Stir. Refrigerate until starts to set. Add pineapple, celery, apples and nuts, if desired. Refrigerate until set.
In a very large bowl, mix first four ingredients (squash, onions and peppers) well and sprinkle with the salt. Let stand overnight. Drain and wash with cold water in a colander. After washing, boil together the vinegar, pickling spice and celery seed. (Tie spice and celery seed in a clean white cloth.) Strain and add sugar. Stir until sugar is dissolved. Put in squash mixture and boil to a good hard boil. Pack in pint jars and seal. Yields 6 pints.
Place in 9 x 13-inch pan in preceding order. Bake at 350° for 50 to 60 minutes. Use whipped cream for topping.
Mix ingredients in crock-pot. Cover and cook on low for 8 to 12 hours or 2 to 3 hours on high setting.
Chop bacon and cook in glass casserole in microwave. Add chopped onion; cook until soft (about 4 minutes). Stir in rest of ingredients and cover. Microwave on Medium power about 45 minutes; stir every 15 minutes. Adjust time according to your microwave.
Make a regular custard. Put the berries in crust to cover the bottom, at least a cup. Some berries take more sugar than others, just guess. Sprinkle 1/4 cup more sugar over them. Pour the custard over the berries. If you are using a juicy berry like blackberry, either stir a teaspoon of flour into the sugar or use a little less milk in the custard. Don't bake custard in as hot an oven as other pie.
Bring to boil margarine, oil, water and cocoa. Mix together sugar and flour. Pour cocoa mixture over this and blend. Add buttermilk, eggs, soda and vanilla. Mixture will be thin. Pour into sheet cake pan and bake 20 minutes at 400°. Ice while hot with icing
Brown beef; season with salt and pepper. Add onion and green pepper. Combine with rest of ingredients. Pour into casserole dish. Bake about 1 hour at 350°. This can also be cooked in a slow pot. Serve with salad and cornbread.
Brown beef and sausage and then drain. Put meat into crock-pot. Add cheese, milk, soup and garlic to taste. Cook on high until cheese melts. Serve with tortilla chips.
Stir sugar, milk and flour together. Melt butter in baking dish. Pour batter over butter and put fruit of your choice on top. Bake at 350° until golden brown on top. Serve warm or cold with whipped cream or vanilla ice cream.
Partly steam fresh cut up broccoli (until it's still crunchy). Cut up and cook bacon; drain. Add to broccoli with cheese and onion. Mix 1 package of Good Seasons salad dressing as directed plus 2 tablespoons vinegar and 1/2 cup sugar. Pour over salad and toss. Good served warm or cold.
Combine pie filling mix, sugar, spice, milk, egg and pumpkin in saucepan. Cook and stir over medium heat until mixture comes to a "full" bubbling boil. Remove from heat. Cool five minutes, stirring twice. Pour into shell and chill four hours.
Pour sugar over ground cranberries. Let set for 2 hours. Mix jello in 1 cup hot water. Drain pineapple. Add nuts, jello, apple, pineapple and sugar with cranberries. Mix well. Place 1/2 of mixture in refrigerator to congeal. Prepare cream cheese with enough milk to form whip cream consistency. Spread on congealed portion of mixture and return to refrigerator. Eat when salad is cold.
Blend Crisco, sugar, eggs, milk and vanilla. Add combined dry ingredients and mix. Roll 1/8-inch thick on floured board and cut with cookie cutter. Bake in moderate oven at 375° on ungreased baking sheet for 8 to 10 minutes or lightly brown.
Preheat oven to 250°. Combine crackers and nuts in a large bowl. In a sauce pan, bring butter, sugar, and corn syrup to a boil and cook 5 minutes.
Mix all ingredients, except almond bark. Form mixture into logs. Let stand in freezer until firm. Melt almond bark and dip logs into bark to cover. Place on wax paper until set.
Cream together the sugar and mayonnaise. Add milk. Sift together all dry ingredients. Stir in water and vanilla. Bake in a 13 x 9-inch pan for 45 minutes at 350°.
Grind cranberries in food processor. Stir in the sugar to blend. Set aside. Dissolve gelatin dessert in water. Cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts and pineapple. Stir well. Pour into lightly oiled 8-cup mold. Chill overnight. Unmold and serve on plate of crisp green lettuce. Yields 16 servings.
Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Add shortening. Place over hot water and cook until wax is completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement and let cool slightly.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan. In large bowl, combine sugar, flour, cocoa and baking powder. In medium-size bowl with wooden spoon, beat butter until light and fluffy. Gradually beat in eggs and milk. Add peanut butter mixture to flour mixture. Stir until well combined. Spread into greased pan. Bake for 20 to 25 minutes. Remove to wire rack to cool. Cut into 30 or less squares.
Saute meat. Remove from skillet, draining well. Saute onions, peppers and garlic in same drippings. Mix with meat.
Pour boiling water over Nabisco Bran. (I add margarine to this so it melts or softens good.) Cool. Add rest of ingredients, except Kellogg's All-Bran. Mix well. Last of all, stir in Kellogg's All-Bran.
Mix together and bake in Bundt pan in 350° oven for 55 minutes. Can bake two cakes at same time by doubling recipe except the oil, pecans, vanilla and milk. Will make one Bundt and one angel food cake.
Mix all ingredients together as listed in order, stirring until mixture is smooth. Bake at 350° for 25 minutes in an 8 x 8-inch dish. Makes a delicious deep dark chocolate cake. Very moist and wonderful served with chocolate pudding or Cool Whip.
Bake cake as directed in 13 x 9-inch pan. Cut in 2 layers after cooled.
Mix yeast and water, then add sugar, salt, oil and egg. Blend well. Stir in flour. Bake in muffin tins (small size) for approximately 20 minutes at 400°. Can store remaining batter for up to a week in refrigerator.
Saute mushrooms in butter until tender. Remove from heat and set mushrooms aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between 2 sheets of wax paper; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Place 5 to 6 pieces of chicken in 1 to 2 tablespoons butter in a large skillet; cook over medium heat 3 or 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish or other large casserole, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken. Add wine and broth to reserved pan drippings in skillet. Bring to a boil, simmer 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce evenly over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake, uncovered, at 450° for 12 to 14 minutes. Broil 6 inches from heat 1 to 2 minutes. Yields 6 to 8 servings.
Quarter potatoes. Coat potatoes and chicken with Shake 'n Bake. Dot with margarine. Bake at 350° for 45 minutes or until chicken is tender.
Cook pineapple, sugar and flour in pot until thick. when thickened and while still hot add 1 stick margarine. Set aside. Let Cool. Cut up 4 medium apples. Put apples and 1 cup chopped nuts into pineapple mixture. Top with medium container of cool whip (8 oz. size).
Mix together all but milk; then add enough milk to make a thick dough. Drop by teaspoonfuls into hot oil until browned well. Drain on paper towel. Serve warm.
Drain pineapple, measuring syrup and adding enough water to make 1 1/2 cups. Prepare stuffing mix according to package directions, substituting juice liquid for water and adding crushed pineapple to stuffing crumbs. Spoon about 1/4 cup stuffing on each ham slice. Roll up and place seam side down in melted butter in a skillet. Heat, uncovered, turning occasionally. Makes 12 rolls.
Cream butter and sugar thoroughly. Add eggs one at a time, alternating with flour, milk and flavoring. Add salt. Bake at 325° for about 90 minutes or longer in a Bundt pan.
Cook noodles according to package directions. Meanwhile, heat butter and cream over low heat until butter is melted. Stir in cheese, salt and pepper. Keep warm over low heat. Drain noodles and return to pot. Pour sauce over noodles and toss gently until noodles are well coated with sauce. Serve with garlic bread.
Cook rhubarb and 1 cup of sugar until tender, 5 to 8 minutes. Cream 1/2 cup of sugar and shortening. Add egg, vanilla and milk. Add flour-baking powder mixture. Pour rhubarb into greased 8 x 8-inch pan. Put cake mixture on top. Bake at 350° for 35 minutes. Cool 20 minutes and turn upside down. Serve warm or cold with whipped cream.
Spread center of a 20-inch sheet of foil with butter. Cut steak in small serving pieces. Arrange on foil, slightly overlapping pieces. Sprinkle with onion soup mix, mushrooms, green pepper and tomatoes. Season. Mix juice, A.1. sauce and cornstarch. Pour over meat and vegetables. Seal foil tightly. Bake 2 hours to serve. Roll back foil and sprinkle with parsley.
Cook beef in drippings for 5 minutes, stirring frequently. Mix with remaining ingredients and turn into a casserole. Bake at 350° for 1 hour. Makes 6 servings.
Combine all ingredients in a saucepan. Heat thoroughly without boiling. Serve with croutons.
Mix sugar, nuts, butter and cinnamon until crumbly. Set aside. Cream brown sugar, egg and shortening. Then sift in flour, soda and salt. Add to creamed mixture, sour cream and stir in rhubarb. Turn into greased and floured 9 x 13-inch pan. Sprinkle with reserved topping. Bake at 350° for 45 to 50 minutes.
Combine all ingredients. Pour into greased angel food pan. Bake at 325° for 1 hour and 10 minutes. Drizzle with frosting.
In large mixing bowl, cream together butter, shortening and sugar until light colored and fluffy. Add soda, salt, ginger, cloves and cinnamon and mix well. Add flour and cream until smooth.
Beat eggs until foamy. Beat in sugar and vanilla. Sift together and stir in flour, baking powder and salt. Mix in walnuts and dates. Spread in well-greased 8-inch square pan. Bake at 350° (slow oven) until top has dull crust, about 25 to 30 minutes. Cut into squares, cool. Remove from pan. Makes 16 (2-inch) squares.
Cream together the sugar, eggs, vanilla, butter or margarine and buttermilk or sour milk. Sift together the flour, baking soda, baking powder and cream of tartar. Add dry ingredient mixture to wet mixture in parts. Drop by spoonfuls onto greased cookie sheets. May decorate for holiday baking with sprinkles. Bake at 350° until golden brown.
Mix and put into 2 greased loaf pans. Bake at 350° for 40 to 50 minutes.
Preheat oven to 350°. In bowl, stir together graham crackers, margarine and sugar until well blended. Press crumbs mixture into an 8-inch pie pan. Bake for 10 minutes. In a small saucepan, stir together jelly and water. Cook over low heat for 3 minutes. Arrange fruit over baked crust. Drizzle jelly mixture over fruit. Serve either chilled or at room temperature. Serves 6.
Mix in baking dish: sugar, flour, milk and 1/2 of melted butter. Pour fruit in the middle of the baking dish and spread to sides. Do not stir. Add remaining butter. Bake at 350° for 1/2 hour.
Add soda, sugar and salt to buttermilk in large bowl. Sift flour and baking powder and mix into first ingredients. Add yeast, oil, cream and eggs. Mix well. Store overnight in refrigerator.
Soften cream cheese; stir in crushed pineapple, pecans (1 cup), green pepper, onion and salt. Chill well. Form into balls and roll in 1 cup pecans. Chill until serving. Garnish with pineapple slices and maraschino cherries.
Mix together first 5 ingredients and set aside. In a separate bowl combine the eggs, sugar, and vanilla, beating well. Mix in the zucchini and carrots. Combine with the dry ingredients and mix thoroughly. Stir in the nuts and the bran flakes. Pour batter into 2 greased and floured 8 1/2-inch by 4 1/2-inch by 3-inch loaf pans. Bake at 350° for 1 hour.
Mix together eggs, onion and jalapenos. Add cheese and mix well. Pour into a greased 8-inch square pan. Bake at 350° for 30 minutes or until done. Let cool and cut into squares.
Heat soup to boiling and mix	with cream cheese until melted. Mix gelatin in water and add to mixture.	Cool. Add shrimp, celery and onions to mixture. Fold in mayonnaise and chill until set.
Mix egg, milk, vanilla extract and cinnamon together. Dip bread in mixture and brown on both sides in hot buttered skillet.
Brown sausage;	wash, cook and drain rice. Mix sausage, rice and all other ingredients, except almonds. Cover and bake at 350° for 1 1/4 hours. During last 15 minutes, add slivered almonds on top. Cover and return to oven.
In skillet, lightly brown beef, onions and bell pepper. Season at this point. Drain ground beef. Put in paste, salt, sugar, garlic powder and pepper. Add water and simmer 30 minutes.
Combine ingredients and pour into a 5-quart ice cream churn. Any fruit may be added to mixture.
Combine ingredients, except sweet potatoes. Spread on wax paper to 1/2-inch thick, making a rectangle about 6 x 10-inches. Spread with seasoned sweet potatoes and roll like a jelly roll. Place in dripping pan and bake 1 1/2 hours in a 350° oven.
Mix together graham crackers, sugar and butter and line 9 x 13-inch pan with it. Beat together eggs, cream cheese and sugar until smooth. Mix in vanilla. Pour over crust. Bake at 350° for 15 to 20 minutes. When cool, cover with blueberry pie filling. Top with Cool Whip when ready to serve.
Brown meat and onions; drain. Transfer to Dutch oven or large saucepan. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat. Then, without draining, add all other of the ingredients. Simmer one hour.
Saute onion and carrot in olive oil for 5 minutes. Add garlic, ham and basil. Saute 2 more minutes. Add the tomatoes, chicken broth, kidney beans, salt and pepper. Cook 20 minutes. Add the pasta and cook 6 more minutes. Serve with parmesan cheese. Serves 4.
Mix wafers, butter and sugar in bottom of serving dish. Refrigerate for 30 minutes.
In a large pot, brown beef and onions. Drain fat. Add tomato juice and all other ingredients. Reduce heat and simmer for 20 minutes then add 1/2 cup either elbow macaroni or barley** Cook until tender. If soup is too thick add 1-cup additional beef bouillon.
Bring to boil all ingredients. Remove from heat. Stir in 1 (3 ounce) package strawberry jello. Pour over fresh strawberries in cooled and baked crust.
Cook potatoes and drain. Simmer on stove in pan the brown sugar, oleo, salt and water for 10 minutes. Place apples, nuts and potatoes in baking dish. Put marshmallows on top. Bake at 350° for 10 minutes or until brown on top.
Prepare Creamette thin spaghetti as package directs; drain. In large skillet, combine remaining ingredients except cheese and parsley. Simmer just until vegetables are tender-crisp. Serve over hot cooked spaghetti; sprinkle with cheese and parsley. Refrigerate leftovers.
Brown onion in bacon fat. Remove onions from pan. Place 1/3 of the sliced cabbage in pan, followed by half of bell pepper, one tomato and half the brown onion. Layer with another 1/3 of cabbage and remaining bell pepper, tomato and onion. Sprinkle in remaining cabbage and cook for an additional 20 minutes or until tender.
Mix potatoes lightly with French dressing. Season with salt, pepper and cayenne to taste. Add celery, pickles, mayonnaise and chopped egg whites. Add more seasoning if needed. Just before serving, garnish with parsley and egg yolks forced through a ricer or sieve.
Combine all ingredients except pie filling and Dream Whip. Beat 3 minutes. Bake at 350° for 30 minutes in a 9-inch pie plate. Cool. Spread with pie filling. Top with Dream Whip. Refrigerate.
Preheat oven to 325°. In large bowl, beat eggs at high speed until foamy, about 3 minutes. Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in nuts and chocolate chips. Pour int pie shell. Bake 55 to 60 minutes or until knife inserted halfway come out clean and top is golden brown. Cool on wire rack. Serve with Cool Whip or ice cream.
Brown hamburger, then drain grease. Add Velveeta by cutting up in chunks. Add Cheez Whiz. Add Ro-Tel tomatoes and onion. Cook until all cheeses have melted and everything is well blended. Serve with nacho chips.
Mix all ingredients and put in a greased 2-quart baking dish. Bake 1 hour at 350°.
Cook the rice until tender (about 45 minutes). Meanwhile, cook the sliced onions in the butter until tender. Add the remaining ingredients and simmer, uncovered, for 15 minutes. Remove bay leaf and cloves and add the rice. Turn into a greased 1-quart casserole. Bake in a moderately hot oven at 375° for 30 minutes.
Mix raw rice, soups and water in a 9 x 13-inch baking pan. Place chicken on top and sprinkle dry onion soup mix on top. Seal tightly with foil and bake at 325° for 2 1/2 hours. Remove foil the last 30 minutes of baking time. Serves 6.
Melt butter in a 9 x 12-inch baking dish. Add ingredients by layers in this order, butter, crumbs, coconut, chips, milk and pecans. Bake at 325° for 30 minutes. Let cool in pan and cut into squares.
Melt candy in water in top of a double boiler. Arrange 36 groups of 4 pecans each, 2 inches apart on a greased cookie sheet. Drop 1 teaspoon of hot caramel on each group. Cool 15 minutes. Melt chocolate chips and spoon 1 teaspoon on each turtle. Cool in a dry place. Makes 36 turtles.
Cream butter and powdered sugar. Sift together flour, cream of tartar, soda and salt. Add vanilla and almond to butter mixture, then add flour mixture, a little at a time until all used up. Drop by teaspoon on greased cookie sheet. Press down with fork dipped in water. Bake at 350° for 10 to 15 minutes.
Dissolve gelatin in the boiling water; cool. Add the drained pineapple, marshmallows and bananas. Chill in large glass bowl or pan until firm. Heat the pineapple juice in top of double boiler. Combine sugar, flour and egg and add to the hot pineapple juice and cook until thick, stirring constantly. Cool, then fold in the whipped cream, stirring just until ingredients are blended. Spread over chilled gelatin mixture and top with grated cheese. Continue chilling until topping is also firm before serving.
Put about 3/4 cup of cut up fruit (enough to fill rim). Choose from any of these fruits: strawberries, bananas, apples, blueberries, raspberries, pears or grapes. Drizzle with 1 teaspoon of honey and sprinkle it with 1 teaspoon granola. Makes 1 cone.
Put in long baking dish in oven and bake until the fruit bubbles (at 350°). On top of the fruit, put the rolls from a tube of unbaked rolls. Bake about 12 minutes or until rolls are getting brown.