HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Jell-O and pineapple. Heat until dissolved. Let cool. Add buttermilk, Cool Whip and pecans. Mix well and refrigerate until congealed.
Cream the sugar and cream cheese in a bowl until light and fluffy. Beat in bananas and eggs. Stir in baking mix and pecans until just moistened. Pour into greased 5 x 9-inch loaf pan. Bake at 350° for 1 hour or until bread tests done.
Mix butter or margarine, flour and 1 1/2 cups sugar together as a pie crust (use hands). Take 1/2 cup of the mixture and add cinnamon and a little sugar. Mix and set aside.
Cream shortening, peanut butter and sugars together. Add egg, milk and vanilla. Add flour, soda and salt. Preheat oven to 350°. Bake for 8 to 10 minutes in one of the following ways:
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in margarine or spread. Mix remaining ingredients and coat chicken with mixture. Place in prepared pan. Bake for 20 to 25 minutes or until cooked through. Makes lace in 6 servings.
Crumble beef and cook until it loses color with onion and bell pepper. Salt and pepper to taste. Place in casserole dish, pushing to the sides to form a ring. Fill the center with Veg-All. Pour soup over top. Bake at 400° for 20 minutes.
Brown hamburger and onion. Add soups, sauces and peppers. Mix well. Place layer of Doritos in bottom of a large casserole dish. Put hamburger mixture over Doritos; top with shredded cheese. Bake 15 minutes at 350°.
In Dutch oven over medium flame, fry bacon until crisp; remove bacon and reserve. Turn flame to low. Coat beef pieces with flour. Cook and stir beef in hot bacon fat until brown. Drain excess fat from Dutch oven. Add wine and just enough water to cover beef. Stir in garlic, bayleaf, bouillon, thyme and pepper. Heat to boiling over medium flame; reduce flame to low. Cover and simmer until beef is tender, about 1 1/2 hours. About fifteen minutes before serving, melt margarine in skillet over low flame. Add mushrooms and onions; turn flame to medium. Cook and stir until onions are tender. Stir mushrooms, onions and reserved bacon into stew. Cover and simmer 10 minutes. Remove bay leaf. Garnish with parsley. Yield: 8 servings.
Combine ham hocks and water in a large Dutch oven. Bring to a boil. Cover, reduce heat and simmer 1 hour or until meat is tender. Cut turnips from greens. Reserve for other uses. Remove stems from turnip greens. Wash turnips and collards. Drain and tear into bite size pieces. Add greens, salt, sugar and red pepper to ham hocks. Bring to a boil. Cover and simmer 1 to 1 1/2 hours or until greens are tender.
Combine pudding mix and milk in a saucepan; bring to boil over medium heat, stirring constantly. Remove from heat; let cool. Fold in half of the whipped topping. Sprinkle sugar over peaches. Toss gently and set aside.
Heat oven to 350°. Mix shortening, margarine, brown sugar, egg yolk and vanilla. Blend flour and salt. Stir in little at a time. Roll 1 teaspoon dough into balls. Dip in slightly beaten egg whites. Roll in nuts. Place 1 inch apart on ungreased cookie sheet. Press thumb gently into center. Bake 10 to 12 minutes. Cool. Fill holes with strawberry jam. Makes 5 dozen cookies.
Melt the butter in a large frying pan. Saute the garlic and onion for 2 to 3 minutes. Add the vegetables and the tomato juice, cover and simmer about 15 minutes. (Start boiling water for noodles during this time.) While the vegetables are simmering, cook the noodles according to package directions. Pour vegetables on top of noodles and serve.
Mix chicken with soup and sour cream. Pour into buttered 9 x 13-inch pan. Spread dressing mix on top. Bake at 300° for 30 minutes.
Mix all ingredients. Stir by hand until smooth. Pour into 9 x 13-inch greased pan. Bake at 350° for 20 to 30 minutes.
Mix together the flour, salt and pepper in a bag or a large bowl. Add cubed pork a few pieces at a time and coat lightly; set aside. In a large Dutch oven or casserole dish, heat 1 tablespoon of vegetable oil. Add garlic and onions and saute until onions are clear. Remove and set aside. Add a little oil to same pan and, over medium heat, brown meat; set aside. Raise temperature under pan. Add cider and stir to get up bits at the bottom. Put all ingredients into pan. Stir. Bring to boiling. Cover and cook in oven for about 1 hour or until meat is tender.
Prepare pie crust shell. Cool. Stir together sugar and flour in saucepan. Add 1/4 of milk to mix. Separate eggs, using only the yolks. Beat into mixture in saucepan. Add vanilla. When all is blended well, slowly add remainder of milk. Heat on medium heat until thickened; stir constantly. Cool slightly, then stir in peanut butter and fill pie shell. Garnish slices with Cool Whip and chopped peanuts.
Heat oven to 375°. Have ready tube pan, 10 x 4-inch. Do not grease. Sift flour, then measure. Stir flour and first amount of sugar together to blend. Measure egg whites, cream of tartar and salt into large mixing bowl. Beat until foamy. Gradually add second amount of sugar, two tablespoons at a time. Continue beating until meringue holds stiff peaks; fold in flavoring. Sprinkle flour and sugar mixture over meringue. Fold in gently, just until the flour-sugar mixture disappears. Push batter into ungreased tube pan. Gently cut through batter. Bake 30 to 35 minutes. Invert on funnel. Hang to cool.
Brown together first 4 ingredients. Mix together next 6 ingredients. Pour over meat and simmer for 5 minutes. Mix remaining ingredients together in a separate bowl.
Brown the ground beef and onion in a frypan. Spoon off grease. Add the remaining ingredients and stir until blended. Simmer over low-medium heat for approximately 5 minutes, stirring occasionally. Serve on hamburger buns.
Mix first 6 ingredients and pour into 9 x 12-inch cake pan. Top with brown sugar and nuts. Bake at 350° until done, 30 to 40 minutes.
Mix first 5 ingredients thoroughly. Add syrup and bourbon; mix well. Form into one-inch balls, then roll in powdered sugar. Makes approximately 30 balls.
Sift dry ingredients together and work in chilled shortening. Lightly add ice water slowly and roll on lightly floured board. Line pie tin. Have dough well over edge of pan. Roll dough outwards from center. Keep circular form.
Mix veggies and let drain. Put oil, sugar, vinegar and salt in a saucepan. Bring to the boiling point, but don't boil. Pour over veggies and let stand for 2 hours before you refrigerate. Serves 8 to 10.
Grease casserole dish. Add each ingredient, as listed. Add a dash of salt and pepper to each layer. Place in oven and bake at 350° for one hour and 30 minutes.
Mix well in order given. Chill overnight or for several hours, covered, in refrigerator.
Fry beef and onion. Drain fat away. Add soup, water and beans. Season to taste with salt and pepper.
Put sugar, cocoa, milk and butter in a pan and boil for 1 1/2 minutes. Add peanut butter, vanilla and oats. Boil for 2 or 3 minutes longer (until blended), stirring frequently. Drop on waxed paper.
Sprinkle bottom of crust with bacon. Saute mushrooms, 1/2 teaspoon salt and onion in butter. Spread on top of bacon. Sprinkle grated cheese over mushrooms. Cook spinach according to directions with 3/4 teaspoon salt. Beat eggs and sour cream. Add milk, 1/4 teaspoon salt and spinach. Pour over cheese and bake at 350° until set. Serves 6.
Combine all ingredients and bake in a greased pan 25 to 30 minutes at 375°.
Remove seeds and mid ribs from thick walled peppers; run through food chopper. Use smallest knife; measure. Sprinkle with salt. Let stand 3 to 4 hours. Add sugar and vinegar. Cook until set. Pour into hot jars and seal at once.
Mix until crumbly and sprinkle over top of pumpkin. Bake at 350° about 1 hour (test with knife).
Pare carrots and zucchini and cut into lengthwise slices, approximately 1/4-inch thick. In hot oil in medium skillet, saute, stirring two minutes. Add 2 teaspoons of water. Cook, covered, over high heat, stirring occasionally for three minutes. Toss with butter and serve. Yields 4 servings.
Melt butter in a saucepan. Mix ketchup, Worcestershire sauce and A.1. sauce together. Add butter and stir well, then add vinegar, salt and pepper. You may want to add more or less of the ingredients to suit your taste. Makes approximately 10 ounces.
Mix red wine vinegar, soy sauce, oil, garlic powder, onion and brown sugar. Marinate steak 3 to 4 days in the refrigerator. Grill.
Mix all ingredients together; pour into crust and bake at 300° for about 1 hour.
Preheat oven to 400°. Mix all ingredients with ice water until mixture can be pushed off end of spoon (about biscuit size lumps). Bake 15 minutes or until golden brown.
Combine sugar, water, egg whites, syrup and salt in top of double boiler. Before placing over boiling water, beat mixture at low speed for 1 minute or just until blended. Place over boiling water. Beat at high speed for 7 minutes or until stiff peaks form. Remove from heat. Add extract and coloring. Beat at high speed for 2 minutes or until thick enough to spread. Yields 7 cups.
Cook spinach and squeeze out water. Mix all ingredients, except bread. Pull out the bread center into bite-size pieces. Fill center with dip. Arrange bits of bread around loaf.
Drain mushrooms, black-eyed peas and string beans. Mix all into rice cooker.	Cover and turn on; cooks in 30 to 35 minutes.
Combine sweetened condensed milk and margarine. Beat until smooth and creamy. Add sugar and vanilla. Place in refrigerator until mixture is cool, then form into balls. Melt caramel morsels and paraffin until melted well; add pecans and coconut. Drop each ball 1 at a time into paraffin mixture until covered. Drop onto waxed paper. Makes 4 pounds.
Combine peaches, honey, egg, tapioca, cinnamon and vanilla. Preheat oven to 425°. Grease a 9-inch round baking dish. Spread peach mixture evenly on bottom of baking dish. Mix flour, soda, butter, milk and buttermilk into dough. Roll dough to 1/4-inch thickness. Prick dough with fork and place loosely over peaches. Bake 20 to 30 minutes. Serve with fresh pureed peaches for topping.
Reserve 3 tablespoons chopped onion for garnish. Combine broth, milk and peppers in a bowl; stir until combined.
Mix pudding according to directions on box and pour into pie shell. Slice bananas into pudding; then, pour pineapple over bananas. Cover with whipped topping and garnish with pecans or walnuts. Chill several hours before serving.
Combine cream cheese and butter; blend well. Stir in flour. Refrigerate 30 minutes. Press dough into bottom and up sides of 9-inch pie pan. Flute edge as desired. Chill until needed for filling.
Spray a 13 x 9 x 2-inch pan with Pam. Layer potatoes, onion, mixed vegetables and Mrs. Dash to taste. Set aside. In skillet, stir-fry ground chuck until it changes color. Pour off excess oils. Add cream of whatever soup. Mix well. Pour over first pan. Bake at 350° for 30 to 35 minutes, until potatoes are tender. Sprinkle both cheeses on top. Bake an additional 5 minutes. Serve hot with salad and French bread.
Melt cheese in soup in the top of a double boiler. Add crab and heat through. Serve with crackers. Keeps nicely in a fondue pot.
In a bowl, combine sausage, egg and cubes. Use a teaspoon for amount to form small balls. Melt butter in a frying pan. Cook balls evenly until brown; drain on absorbent paper. In a pot, mix the remaining ingredients. Cook slowly for 20 minutes, stirring occasionally. Place balls in a serving bowl; cover with sauce. Serve with toothpicks. Yields 20 to 25 appetizers.
In double boiler, melt paraffin and chocolate chips. In large bowl, mix butter, sugar and peanut butter. Roll into small balls. Dip the balls into melted chocolate and place on wax paper.
In evening, put water in a large bowl. Add yeast. Add flour and beat. Cover with a plate and leave in a warm place overnight. In the morning, add salt, sugar, eggs and baking soda dissolved in water. Beat thoroughly. Bake on hot griddle. Pancakes are very thin. Makes 24 to 40 pancakes which also freeze well.
Thaw shrimp, if frozen. Remove any skin from fish fillets and cut fillets into 1-inch pieces. Set aside. Cut green pepper into 1/2-inch squares.
Pound chicken until thin. Soak in milk. Follow directions on spaghetti sauce package. Mix together the bread crumbs and Parmesan cheese and coat chicken. Fry in butter or butter-flavored Crisco until browned on both sides. Place chicken, sauce and cheese in casserole pan and bake at 350° for approximately 15 minutes, until cheese is melted. Prepare noodles; serve over noodles.
Brown sausage and drain. Add 1/4 cup of salsa and beans. Spread into large pie plate. Top with sour cream, remaining salsa (drained) and cheese. Garnish with green onions and sliced black olives.
Combine sugar, cherries and hot water. Bring to a boil. Add Jell-O and let cool. Add pineapple and Coke. Add nuts, if desired. Refrigerate.
Mix together the first 4 ingredients; set aside. Chop olives, peppers and pimento together. Spread first mixture on each flour tortilla, then sprinkle olive mixture over top of this. Roll up jelly roll fashion. Chill several hours or overnight, then slice in slices. Refrigerate until ready to serve.
In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked, 7-10 minutes. Yield: 8 servings.
Combine rice, drained beans, chilies, pimientos and parsley in microwave container. Heat 5 minutes on High covered. Stir and repeat heating for 3 or 4 minutes. Arrange on platter with shrimp. Sprinkle with cilantro.
Grind all ingredients together. Add sugar. Let sit 24 hours in the refrigerator. Add more sugar to taste.
Brown ground beef and onion in skillet and drain. Cook spaghetti and drain. Melt butter in 9 x 13 pan. Add garlic. Place cooked spaghetti in pan. Layer beef, mushrooms, sauce, cheeses, pepperoni and olives until gone. Bake at 350° for 20 minutes.
Brown ground beef. Add onions. Put in crock-pot and add the ingredients. Put whole green pepper in for flavor. Cook on low for 7 to 8 hours.
Mix all ingredients and pour into 9 x 13-inch pan. Bake at 350° for 25 minutes.
Combine peanut butter, milk and cream cheese in large mixing bowl on low speed. Add powdered sugar and whipped topping. Mix until smooth. Pour into graham cracker crust. Freeze until firm.
Slice 1-inch from top of artichokes. Trim stem even with base. Cut off sharp tips of outer leaves. Rinse artichokes under cold water. Arrange in upright position in square baking dish. Pour 1/4 cup water into dish. Cover with plastic wrap. Microwave for 10 to 16 minutes, rearranging once during cooking time. Mix remaining ingredients. Serve with artichokes.
Dissolve oleo in warm water. In large bowl, mix flour, sugar, yeast and salt. Pour water over dry ingredients. Mix until half done, then add egg and finish mixing. Put in refrigerator. When time to bake, put in muffin tins. Bake about 20 minutes at 350°.
Simmer Little Smokies in sweet and sour sauce until smokies look glazed. Serve hot.
Cook pork and chicken. Take out bone. Grind pork, chicken, beef, onions and bread. Add broth, enough to cover. Put in vinegar, catsup and butter. Add salt and pepper to taste. Cook until thickened. Makes about 1 1/2 gallons.
Mix dry ingredients together. Store in airtight jar. When ready to serve, mix desired amount (approximately 1 tsp.) in boiling water in cup.
Mix all ingredients, except toast and sprouts. Arrange sprouts on toast; top with seafood mixture. Arrange on 12-inch plate. Microwave, uncovered, on High for 3 to 4 minutes. Rotate after 2 minutes. Microwave until cheese begins to melt and mixture is hot.
Mix cake mix, margarine and egg together. Spread in a 9 x 13-inch cake pan. Press down.
Preheat oven to 350°. Melt butter in shallow baking pan. Add pecans and stir well. Bake 20 minutes, stirring every 5 minutes. Remove from oven, sprinkle with salt and pepper. Let nuts cool in pan.
Saute onions in butter until soft; heat beef broth, water and spices, over medium heat. Pour onions into broth and simmer for 1 to 2 hours.
Cream sugar and eggs together. Add other ingredients and mix well. Spread into 12 x 14-inch greased pan. Bake at 350° for 30 minutes. Let cool in pan, cut into squares.
Soak beans overnight; add water to cover. Rinse; cover with water and 1 teaspoon salt. Cook 30 to 40 minutes; rinse and drain. Add all ingredients and mix tenderly. Bake 1 hour at 350°.
Mix together and make meatballs. Brown slowly, turning as they fry, then add 2 cans tomato soup or mushroom soup and 2 cans water. Bake, uncovered, in 400° oven for 35 minutes, then cover for 35 minutes.
Dissolve yeast in warm water with small amount of sugar. Add to flour, plus enough warm water to make medium stiff dough. Knead on floured board for 8 to 10 minutes. Place in warm greased bowl; turn to grease top. Cover; let rise until double (1 hour or more). Shape into rolls or loaves. Let rise until double. Bake at 275° for 10 to 15 minutes, then at 325° until done, 25 to 30 minutes. Grease top when they begin to brown.
Mix yogurt with topping. Pour into pie crust. Chill until firm. Fresh fruit may be used to garnish pie.
Beat eggs in bowl. Mix mustard in a small amount of milk to blend. Stir in all ingredients together and pour in 9 x 13-inch greased casserole dish. Bake 1 hour in 350° oven.
Mix all ingredients together. Pour into a greased and floured tube cake pan. Bake for 1 hour at 350°.
Heat the olive oil in a deep, nonaluminum pot and saute the onion until it starts to soften. Stir in the chopped tomatoes, oregano, basil, bay leaf, white wine and half the garlic. Simmer 30 minutes. Add the remaining garlic, crab, salt and pepper and cook until the crab is hot. Remove the bay leaf and serve in warmed soup bowls with crusty sourdough bread. Serves 4.
Dissolve cornstarch; add 1/2 cup water, boil until thick. Cool. Beat egg whites, cream of tartar and baking powder until soft peaks form. Slowly add sugar. Beat until glossy. Then beat in cooled, thickened mixture. Bake at 350° for 10 minutes. Makes high meringue, does not weep.
Dissolve sugar in vinegar, water and oil. Mix with vegetables. Marinate for 24 hours in refrigerator before serving. Drain before serving.
Combine cornstarch, 1 1/2 cups sugar and pinch of salt in pan; stir to blend well. Gradually stir in hot water until well mixed. Cook over medium heat, stirring constantly, until mixture thickens and bubbles. Lower heat and cook 1 minute longer. Beat egg yolks slightly in small bowl. Stir in about 1/2 cup of the hot mixture. Stir into cornstarch mixture in pan. Cook, stirring constantly, 2 minutes. Remove from heat. Stir in butter and lemon rind until butter is melted. Gradually stir in lemon juice. Cool 5 minutes. Pour into pie shell.
Preheat oven to 375°. Mix ingredients together. Pour into two greased 9 x 13 pans. Bake at 375° for 30 minutes.
Prepare day or night before. Tear buns or bread into small pieces and top with oleo. Toast in oven at about 300° until light brown and dry. When cool, put in blender or crush by hand. Divide into 4 portions and set aside.
Bring sugar, butter, cocoa and milk to a rapid boil. Boil exactly 1 1/2 minutes. Remove from heat and add oats and vanilla. Stir in any optional ingredients. Drop on wax paper to cool. Store in loosely covered container.
Soak cucumbers and onions in brine of salt and water overnight. Drain and add remaining ingredients. Bring to rolling boil. Boil 10 minutes. Pack in jars. Seal and process 30 minutes.
Brown ground beef and sausage; drain well. Mix in cheese and spices. Spread mixture over rye.
Mix cocoa and sugar. Have water boiling in saucepan. Add cocoa, sugar mixture and salt. Gradually stir in flour mixture. Remove from burner and stir in vanilla. Serve hot or cold over hot biscuits. Good on cake and ice cream, too.
Drain beans, corn, peas and chopped pimentos. Chop green pepper, celery and onion and add to other vegetables. Mix together salt, pepper, oil, vinegar, sugar and water and pour over vegetables. Let stand 24 hours and it is ready to serve. Will keep in refrigerator for at least 2 weeks.
Heat oven to 450°. Heat butter, water, wine, lemon juice, 1/4 teaspoon salt, pepper and basil in small saucepan until butter melts. Lay out 4 squares of heavy-duty foil. Spread 1/3 cup rice in center of each square. Top with onion, red pepper and peas. Sprinkle with remaining salt. Top with fillets; tuck any rice under. Sprinkle with lemon pepper. Top with tomato. Curl foil up slightly. Divide butter mixture among packets. Seal packets completely. Place on baking sheet. Bake in heated 450° oven 20 to 25 minutes. Open packets carefully, as steam may escape. Serve with lemon wedges if desired. Delicious!!!!!!
Cook broccoli, onion, garlic and carrot in oil in 10-inch nonstick skillet over medium heat about 10 minutes, stirring frequently, until broccoli is crisp-tender. Stir in turkey, salt and tomatoes. Heat about 3 minutes or just until turkey is hot. Spoon turkey mixture over spaghetti. Sprinkle with cheese. Makes 6 servings.
Mix together vinegar, sugar, Wesson oil, salt and pepper and pour over wax beans, green cut beans, red kidney beans, chopped green peppers and chopped scallions. Marinate at least 1 day. Serves 4 to 6.
Cook vegetables in chicken stock on medium heat until tender. (approx. 15 minutes) Melt butter, blend in flour, reduce heat to low. Add cream. Add all of this to chicken broth and vegetable. Bring to boil slowly stirring constantly. Add grated cheese and oregano. Stir until cheese melts.
Crush pretzels and mix with margarine and 2 tablespoons sugar. Spread in 9 x 13-inch pan. Bake at 400° for 5 minutes. Blend together cream cheese, Cool Whip and 1 cup of sugar and spread over cooled crust. Dissolve jello in boiling water (2 cups). Add strawberries and drained pineapple. Chill until slightly thick. Pour over cream cheese mixture. Chill until firm.
Combine berries, sugar, flour, salt and lemon juice. Fill 8-inch pie pan. Dot with butter; cover with top crust. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
In crock-pot, cook roast until tender and breaks apart. Drain. Juice can be saved for flavoring a soup. Add 1 bottle barbecue sauce and cook slowly until beef is flavored.
Combine whole kernel corn and 3/4 cup milk or cream-style corn and 1/2 cup milk. Add crumbs, onion, green pepper and seasonings. Pour into greased baking dish. Dot with butter. Bake at 350° for 30 minutes.
Toss spuds with mayonnaise and salt, pepper, cheese and onion. Place mixture in greased 9 x 13-inch pan. Sprinkle with crumbled bacon and olives. Bake for 1 hour at 325°. Serves 8 to 10 people. Can be prepared ahead and frozen.
Cream the shortening. Gradually add 1 cup sugar, beating well at medium speed of an electric mixer. Add egg and vanilla. Beat well. Combine flour and baking powder. Add to creamed mixture alternating with milk. Cover and chill. Work with half of the dough at a time. Store remainder in refrigerator. Roll dough to 1/4-inch thickness. Cut and place cookies on greased cookie sheet. Bake at 375° for 6 to 8 minutes. Yields 3 dozen.
Drain potatoes and place in a greased baking dish. On top of potatoes, dot with 1/2 cup margarine. Place topping ingredients over potatoes. Combine the remainder of ingredients and pour over potatoes. This may be refrigerated overnight or may bake at once in 350° oven for 30 minutes.
Use a shallow pan covered with foil or a Corning Ware dish. (Salt and pepper both sides of chicken.) Turn bony side up. Put some butter on each piece. Pour some lemon juice on each piece. Brown on the bony side on broil. Turn breasts over. Put lemon juice on each piece. Let brown on broil. Turn back to bony side. Put Worcestershire sauce over each piece. Pour 1 cup of water over all and cover with foil tightly. Cook 45 to 60 minutes, until water is gone, at 450°.
Put all ingredients in a blender and blend for 10 seconds, pulsing 3 or 4 times. Pour into a greased and floured 10-inch pie pan. Bake at 350° for 50 to 60 minutes, until top is golden brown.