HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion lightly in butter. Add chili sauce, water and sugar; simmer for 20 minutes. Add mustard, lemon juice, vinegar, Worcestershire, salt and garlic. Simmer until mixture is thick.
In a large pan cook onions, green peppers and garlic in butter for about 3 minutes. Add beans, sausage, tomato sauce and worcestershire sauce, hot pepper sauce. Tabasco sauce and red pepper. Reduce heat to a simmer, cover and cook for 15 minutes. Boil rice. Serve mixture over rice.
Mix butter, sugar, peanut butter, and vanilla together. Roll into 1/2 inch balls; chill. Melt chocolate chips and dip peanut butter balls. Place on wax paper.
Combine oats and sour milk in small bowl. In another bowl, combine flour, baking powder, soda, salt and brown sugar; stir well to blend. Add egg and melted margarine to oat mixture; stir well. Add oat mixture all at once to dry ingredients. Stir just until all ingredients are moistened. Gently fold in blueberries. Fill well-greased muffin cups 3/4 full. Bake at 400° for 15 to 20 minutes. Makes 12.
Cook first four ingredients for 15 minutes (medium heat) in an electric skillet. When cooked, stir in nuts, vanilla and Rice Krispies. Mix well. Let cool about 10 minutes. Roll in hand to make small balls and then roll in coconut. Put on waxed paper on cookie sheet.
Fry steak in oil until brown. Place in roasting pan or crock-pot. Cover with remaining ingredients. Simmer at 350° for 2 hours or until tender.
Peel and slice mangos. Salt and cover with water overnight. Strain and wash. Boil all ingredients (except sugar) until tender. Add sugar and simmer another 2 hours. Bottle and seal.
Add salt to water in large cooking pan. Bring water to a boil. Add macaroni. When water returns to boil, cook macaroni for 7 to 9 minutes. DO NOT OVERCOOK. Stir occasionally to prevent sticking. Drain in colander. Run hot water through macaroni to rinse well. Combine eggs, melted butter, milk, salt and pepper. Mix in cooked macaroni. Arrange macaroni mixture and grated cheese alternately in buttered casserole with top layer being cheese. Bake in a 325° oven for 45 to 50 minutes or until surface is golden brown and cheese is crusted. Serves 6 to 8.
Mix crumbs, sugar and margarine in pie plate. Press evenly in bottom of pan. Arrange banana slices on crust. Beat cream cheese until smooth. Add milk and pudding mix. Beat until thickened. Spread over banana slices; put pineapple over this. Spread Cool Whip over pineapple. Refrigerate until ready to use.
Slice the squash into thin rounds. Dip in beaten egg then coat with the cornmeal. Fry in oil on medium heat on both sides. Drain on paper towel and salt lightly before serving.
Mix all ingredients; pour into buttered casserole dish. Top with several pats of butter and sprinkle with nutmeg and cinnamon. Bake at 350° for approximately 30 minutes or until knife inserted in center comes out clean.
You will need 1 new 8 x 10-inch flowerpot, silk flowers and candy gummy worms.
Put all ingredients except peas, beans and pasta in large pot. Bring to boiling; reduce heat and simmer 1 to 1 1/2 hours. Add peas, beans and pasta and cook an additional 1/2 hour or until all vegetables are tender. Add extra water during cooking if soup starts to get too thick.
Grind and soak peppers and onions in boiling water for 15 minutes. Drain and add sugar, vinegar and salt. Bring to a boil and let simmer for 30 to 35 minutes. Seal at once. Delicious on sandwiches!
Line cookie sheet with tinfoil. Break crackers and place on foil. Sprinkle nuts over crackers. Boil margarine, butter and sugar for 3 minutes. Spoon over crackers. Bake at 350° for 10 minutes.
Lightly brown beef and onions. Drain off any grease. Put meat in crust. Mix undiluted soup and rest of ingredients. Pour over meat. Bake 35 to 45 minutes in 375° oven until knife inserted comes out clean.
Melt chips and peanut butter together until smooth. Add corn flakes and mix thoroughly. Drop by teaspoon on wax paper. Let harden.
Place pecans in butter in a skillet and toast. In a separate bowl, mix all other ingredients. Mix in pecans. Pour mix into freezer, add milk to fill line. Follow ice cream manufacturers directions.
Combine corn, milk, onions, egg, salt and pepper; mix well. Pour into pan, top with pimientos and green peppers. Stir just enough to mix. Dot top with butter and bake at 350° until done.
Melt margarine and stir in flour and salt. Cook, stirring constantly. Remove from heat. Stir in milk. Boil, stirring constantly, for 1 minute. Add Swiss cheese, Mozzarella cheese and Parmesan cheese. Cook and stir over low heat until cheeses are melted and mix remaining ingredients along with Parmesan cheese. Spread 1/4 of the cheese sauce mixture in ungreased dish. Top with 4 uncooked noodles. Spread 1 cup cottage cheese mixture over noodles. Repeat with 4 noodles, the remaining noodles and remaining cheese mixture. Sprinkle with 1/2 cup Parmesan cheese. Bake, uncovered, at 350° for 35 to 40 minutes. Let stand 10 minutes before cutting.
Heat fat. Brown chops on both sides. Place onion and pepper ring slices on each chop. Fill rings with rice. Pour (spoon) tomato juice over rice to moisten. Add seasoning. Reduce temperature (to about 240°). Cook approximately 1 hour.
Mix all ingredients together. Bake in a greased casserole dish at 350° for 50 to 55 minutes or until brown.
Fry bacon crisp; crumble. Saute onion in bacon drippings. Drain beans; put in casserole. Dilute soup with 1/2 can hot water. Add onion to soup and simmer 2 minutes. Pour soup and onion mixture over beans in casserole. Sprinkle bacon bits on top. Cover and bake for about 25 minutes in oven at 350°. Serves 8.
Thaw pie shell for 1 minute. Mix ingredients until well blended. Pour into pie shell and bake 40 to 50 minutes at 350° until puffed and browned.
Blend soup, milk and pepper. In buttered 1 1/2-quart casserole dish, arrange alternately with potatoes, onion and sauce. Dot top with 1 tablespoon butter; sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes more or until potatoes are done.
Put beans in greased casserole dish. Add soup over top and then put the onion rings on top. Bake at 325° for 20 to 25 minutes.
Dissolve gelatin in 2 cups boiling water. In a large mixing bowl, mash cream cheese. Add hot gelatin mixture; stir until dissolved. Melt marshmallows in 1/4 cup boiling water. Add cold water and whipped cream. Beat mixture until smooth. Add pineapple and nuts. Pour into greased mold, large baking dish or individual molds.
Mix together all ingredients, put into a buttered, casserole, cover and bake at 350°f. 180°c. gas mark 4 for 35-45 minutes.
Blend sugar and cinnamon. Grease 10-inch Bundt or tube pan and dust with about 1 tablespoon of sugar-cinnamon mixture; save remainder for cake. Blend cake mix, applesauce and eggs until moistened. Beat as directed on package. Reserve 1 1/2 cups batter. Pour remaining batter into pan. Sprinkle with remaining sugar-cinnamon mixture; then top with reserved batter. Bake at 350° for 35 to 45 minutes or until done. Cool cake in pan, top side up, for 15 minutes. Then invert on serving plate.
Cream Crisco and sugars. Blend in egg and vanilla; mix well. Add combination of dry ingredients; mix well, then stir in chocolate morsels.
Bake chocolate cake as directed on the box and cool. Mix pudding as directions say on the box. Crush candy bars. Thaw Cool Whip.
Cook pork and chicken until very tender. Cut in small pieces. Mix all ingredients together and simmer 1 hour.
Mix all ingredients. Place in loaf pans coated with vegetable cooking spray. Bake at 325° for 55 to 60 minutes. Makes 2 to 3 loaves, depending on size of pan.
Cream butter and sugar well; sift dry ingredients and add alternately with applesauce, mixing well. Add nuts and raisins, which have been rolled in flour. Bake in oven at 325° for 1 1/2 hours. I use a tube cake pan.
Cook all meat separately; only brown hamburger. Remove all fat and keep liquid. (Liquid will be used to thin hash as other ingredients may make it too thick.) Grind meat, tomatoes, potatoes and onions. Mix all ingredients. Bring to a boil, then cook very slowly until done, stirring constantly (wooden paddle good to use for stirring). Mixture easy to stick and burn. Add liquid from cooked meats to thin as desired. Used over rice. Will freeze.
Cream butter, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, soda, salt and cinnamon; sift together. Stir flour mixture into egg mixture, blending well. Add vanilla. Stir in banana, sour cream, nuts and chocolate chips.
Set 1 cup Oreos grounded aside; mix melted butter and Oreos together. In 13 x 9-inch glass dish, press Oreos down. Slice ice cream long ways, 3/4-inch thick. Set in pan on top of Oreos 1 can of fudge on top of ice cream. Spread Cool Whip on top of fudge; sprinkle 1 cup Oreos on top Cool Whip. Cover with Saran Wrap. Put in freezer.
In large mixing bowl sprinkle yeast into water; let stand a few minutes then stir until dissolved. Add 3 1/4 cups flour, sugar, salt and shortening. Blend at low speed, then beat 2 minutes at medium speed or beat by hand. Beat remaining flour in by hand. Cover and let rise until doubled, about 45 minutes. Stir batter, beating hard 1/2 minute. Spread in 2 greased 9 x 5 x 3-inch loaf pans. Let rise until doubled, about 20 minutes. Bake in moderate oven at 375° for 40 to 50 minutes.
Boil eggs 5 minutes. Shell eggs and wash with water. Cut eggs in half. Put egg yolks in dish and egg whites on plate. Mix egg yolks and Miracle Whip together. Spoon egg mixture into egg whites.
Mix first 3 ingredients and refrigerate. Then mix next 3 ingredients. Toss these two parts together; at the last minute add chips and Russian dressing.
Brown ground beef and sausage. Saute vegetables in butter until soft; do not brown. Mix veggies, rice, meat and all soups together. Bake in oven at 350° for 1 hour and 45 minutes.
Boil corn until tender. Drain. In small saucepan, melt butter, milk and cream cheese together. Blend until creamy. Add seasoned salt. Pour over corn and mix well.
In a large mixing bowl, cream butter and sugars. Add eggs, milk and vanilla; beat well. Combine flour, cocoa, salt, baking powder and soda. Add to creamed mixture and mix well. Stir in water, mix until smooth. (Batter will be thin.) Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes or until cake tests done.
Grind rind of 1 orange. Grind oranges, apples and cranberries; mix. Add sugar. Prepare Jell-O according to directions, using 1/4 less water. Add Jell-O and nuts to the cranberry mixture; refrigerate until set. This freezes well and will keep almost indefinitely in the freezer. Serves 12.
Mix sugar, oil, eggs, vanilla and zucchini together. Add all other ingredients to wet mixture. Grease and flour loaf pans. Pour into loaf pans. Bake at 325° for about 1 hour.
When the hog heads have been cleaned and soaked in salt water for some days, put in a dinner pot and cook in plenty of water until very tender. Take out in another pot and with a fork, break up fine; put in some of the juices and one pint of sifted meal to a head or more if you like; return to the stove and boil a few minutes. Can use the whole head and jowl which makes it very nice. In this case, you take off all the grease that you can. Mold and fry in a hot skillet.
Mix all together (except kisses). Shape dough in balls; roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. When cooked, top each cookie with a candy kiss and press so cookie cracks around edges.
Brown meat and onions slowly (will make its own grease). When meat is browned, add garlic powder and tomato sauce, blending well. Cook macaroni just until tender. Drain and set aside. Mix eggs, margarine and milk together and set aside. Lightly butter 9 x 13-inch pan and put down a layer of macaroni, packing well. Add layer of cheese and a layer of meat. Repeat the three layers, ending with the rest of the pasta, meat and cheese. Pour egg mixture over top and, using a knife, make wide cuts in the pastichio so the egg mixture will run through pasta. Oh, so good! Bake at 350° for 1 hour. Let cool for 15 minutes before serving.
Prepare stuffing mix according to directions; set aside. Place chicken breasts in casserole. Sprinkle with salt and pepper. Place a slice of cheese on each chicken breast. Pour the undiluted chicken soup over the chicken. Place the prepared Stove Top stuffing on top. Bake, covered, at 375° for 40 minutes. Remove the lid, reduce the heat to 350° for 20 to 25 minutes more. Serves 4.
Mix all ingredients in a bowl and add salt and pepper to desired taste. If you desire a hot taste leave all seeds in peppers. If you desire a milder taste, cut peppers in half and take out all seeds.
Grease and flour regular tube pan or fluted tube pan. Combine cake mix, sugar, oil, eggs and sour cream. Blend with electric mixer at low speed until ingredients are moistened. Beat at medium speed 2 minutes. Stir in pecans. Pour half of batter into prepared pan. Combine cinnamon and brown sugar. Sprinkle over batter. Pour remaining batter into pan. Bake 45 minutes at 350° or until a toothpick comes out clean. Allow cake to cool 10 minutes. Meanwhile, prepare Rum Sauce, then pour over cake. Cool at least 1 1/2 hours before turning out of pan.
Mix together cream cheese and powdered sugar. Add prepared Dream Whip. Spread on top of prepared cake. Top cake with cherry pie filling. Enjoy!
Melt butter in skillet; stir in sausage and fry until brown. Drain grease. Stir in cream, wine, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan. Simmer 3 to 4 minutes.
Saute for 3 minutes the onion, margarine and green pepper. Brown beef, breaking up the meat as it cooks. Add salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Bring to a boil. Reduce heat; simmer 15 minutes.
Dissolve gelatin in boiling water. Cool slightly; set aside. Beat the cream cheese until smooth. Gradually add gelatin, beating well. Stir in pineapple and baby food. Fold in whipped topping. Pour mixture into a 12 x 8 x 2-inch dish. Cover; chill until firm. To serve, cut into squares and serve on lettuce. Serves 12.
Grease 9 x 13-inch glass baking dish. Spread half the bread cubes evenly in dish. Add the ham and both cheeses, then cover with remaining bread cubes. Mix eggs, milk, onion, salt and mustard. Pour evenly over bread cubes and refrigerate overnight. Combine cornflakes and butter for topping. Bake at 375° for 40 minutes. Makes 10 servings.
In large bowl, stir together 1 1/2 cups flour and yeast. In saucepan, heat milk, sugar, shortening and salt to 115° to 120°. Stir constantly. Add heated mixture to flour mixture; add egg. Beat with electric mixer on low 1/2 minute. Beat 3 minutes on high. Use spoon and stir in enough remaining flour to make a soft dough. Place dough in greased bowl, turn once to grease surface. Cover and refrigerate dough until chilled. (Chill overnight and fry for breakfast.)
Mash the avocados with the lemon juice and salt and pepper to taste. On a flat, 12-inch plate, layer and spread refried beans. Spread avocado mixture over beans. Mix the sour cream, mayonnaise and taco mix together; spread over avocado layer. Sprinkle with cheese, then olives, onions and tomato. Serve with tortilla chips.
Dump pineapple in pan. Then dump in pie filling. Then add cake mix and oleo. Don't grease pan. Use a long cake pan. Bake at 350° for 1 hour.
Mix all together and put chips on top. Bake in 9 x 13-inch pan at 350° for 1 hour.
Mix dry ingredients. Stir in remaining ingredients until moistened. Turn pancakes when bubbles appear. Tis helpful to sift dry ingredients together. Tis better not to beat the egg. Tis best not to overstir the batter. Double the ingredients and you'll have batter good for 2 days!!
Mix cream cheese and butter until blended. Blend in yolk and vanilla. Add cake mix (dry), 1/3 at a time, mixing well after each addition. If mixer is used, add last 1/3 by hand. Cover and chill for at least 30 minutes. Heat oven to 375°. Drop by teaspoons onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from sheet.
Put everything into a 6-quart crock-pot. Fill with water to 1/2-inch of top. Cover. Cook on low 6 to 8 hours or until done. Adjust salt. Serve with hearty bread and a salad.
Dissolve jello in boiling water. Add sugar, stir until dissolved. Add cold water. Prepare orange juice and lemonade according to package directions. Add pineapple juice. Add jello mixture. Pour into jars, cover and chill for 24 hours. Part of jello mixture may be poured into jello mold. Freeze for 24 hours. Place ice ring in punch bowl, add rest of punch.
Soften cream cheese; beat it with a fork. Add salsa to taste. Use with taco chips or regular chips.
Preheat oven to 350°. Boil noodles. Drain and rinse with cold water. Set aside. Brown pork and onion in pan over medium-high heat. Add 1 cup water. Cover and simmer for 30 minutes. Place cooked meat, onion and noodles into a casserole dish. Add drained kraut and stir in both cans of cream of chicken soup. Mix in bay leaves, parsley, red pepper, brown sugar, pepper and salt and top with paprika. Bake for 1 hour.
Bring a 3-quart saucepan full of water to a boil. Add mostaccioli noodles and simmer until tender. Drain and set aside. Brown ground chuck in a skillet and drain off any grease. In a large saucepan, add tomato paste, water, sugar, salt, pepper, oregano and basil. Heat and simmer. Add browned meat mixture. Simmer the tomato-meat mixture for at least 1/2 hour. Next, add noodles and serve with Parmesan cheese and buttered garlic bread.
Chop green onions using half of green tops. Cut beef fine or chop fine. Soften cream cheese and add onions, beef and accent. Put small amount of pecans in and keep the rest to roll cheese ball in. Mix thoroughly; then roll ball in remaining nuts. Refrigerate. Will make 2 small balls or 1 large ball.
Stir together flour, sugar, soda and salt. In saucepan, combine butter, water and cocoa. Cook, stirring constantly until it comes to a rolling boil. Add boiling mixture to dry ingredients and blend with electric mixer. Stir in buttermilk, eggs and vanilla. Pour into greased 13 x 9 x 2-inch or 17 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes. Leave in pan and while cake is very warm, pour warm icing over cake. Serve from pan.
Mix first 5 ingredients. Divide into 6 portions. Flatten and shape meat mixture around boiled eggs. Dip meat coated eggs into egg whites and bread crumbs. Deep-fry in hot oil until brown and crusty, about 3 to 5 minutes. Remove from oil and drain. Cut crosswise for 2 round nests. Spoon tomato sauce around nests. Makes 12 servings.
Combine and dip by spoon onto greased cookie sheet. Dip glass bottom in water, then sugar, and flatten cookies. Bake at 375° for 8 to 10 minutes.
Mix and bake in a 13 x 12-inch pan at 350° for 20 to 30 minutes; do not overcook.
Mix and put in refrigerator. Next day, roll and cut out. Bake at 350° for around 8 minutes.
Add black-eyed peas to onion. Cover and cook over low heat 8 to 10 minutes. Put bacon on top.
Saute turkey sausage until lightly browned; spoon out the fat. Add kidney beans and tomatoes. Simmer covered for 1 hour. Can be served as is or over rice or pasta. Delicious!
Melt margarine in skillet on medium-high heat. Saute onion, green pepper and garlic 3 minutes. Add remaining ingredients. Stir 3 minutes. Add cooked fettucini; toss and heat through. Serves 4.
Brown chops. Blend soup, sour cream, water and parsley. In casserole dish, put layers of potatoes, sauce mixture, salt and pepper. Top with chops. Cover and bake at 375° for 1 1/2 hours.
Cream oleo, sugar and eggs, one at a time. Add flour, alternately with milk. Add candy, dates, nuts and coconut. Mix well. Mixture will be thick. Grease and flour tube pan. Bake 2 1/2 hours at 250°. While cake is still warm, add glaze while still in pan.
Sift the flour, baking powder and salt together. Cream the butter and 1/2 cup of the sugar; add beaten eggs gradually and then the grated lemon rind. Add flour and milk alternately. Put peaches into the pastry shell; sprinkle the remaining 1/2 cup of sugar. Spread batter over the peaches and bake in a 375° oven for 20 minutes. Reduce the oven temperature to 350° and bake for an additional 20 minutes.
In a colander, rinse cooked macaroni with cold water; drain well. In a large bowl, combine the pasta and salad dressing. Toss to coat. Add the cucumber, green pepper, onion and snipped parsley to the pasta mixture. Toss gently. Cover and chill for 4 to 24 hours. Before serving, stir in the cherry tomatoes. Makes 4 servings.
Sift dry ingredients into large bowl. Mix water, vinegar and vanilla. Make a "well" in dry ingredients. Add water mixture and applesauce all at once. Mix well. Grease 10 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Batter will be very thin.
Wash peas. Put in water to boil. Simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Add ham bone, vegetables, bay leaf and thyme. Heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove bone. Cut off meat and dice. Return meat to soup. Season to taste with pepper. Makes about 2 quarts.
Cream butter and sugar until lemon colored. Beat in eggs one at a time. Add vanilla. Sift together flour, salt and baking powder. Add to egg butter mixture. To the raisins, add the cup flour and be sure each one is coated. Put in large cake pan and cook about 3 hours between 250° and 275°.
Spray 6-inch deep oven safe pot or dish with Pam or spread margarine around dish. Layer cherry pie filling, coconut, pineapple, cake mix, pecan halves and cut up margarine over top. Bake on 350° approximately 1 hour.
Chop broccoli and onion. Fry bacon and drain, mix mayonnaise, sugar, vinegar and raisins. Combine all ingredients together and let set overnight.
Mix all ingredients well and pour into 2 nine-inch pans. Bake at 350° for 30 to 35 minutes.
Tear the cleaned, crispy lettuce into bite-size pieces; place in glass bowl. Layer rest of the ingredients in order given. Add sugar to the mayonnaise and spread over the top as you would frosting. Top with grated cheese. Cover and refrigerate for 8 to 12 hours. At serving time, garnish with parsley and croutons. Diced ham may also be added, if desired.
Mix all ingredients and dip boiled wieners into it. Drop into hot fat (deep) and fry until brown.
Fry sausage. Drain off fat. Mix onion, bell pepper and celery. Saute with sausage. Mix rice, soup mix and water. Bring to a boil. Cook over low heat for 30 minutes. Add sausage, onion, bell pepper and celery to rice and soup mix. Cover with plain toasted croutons. Bake at 350° for 30 minutes. Makes 2 casseroles. May use beef.
Preheat oven to 300°. Combine graham cracker crumbs, margarine and 2 tablespoons of sugar. Pat into a 9 x 13-inch pan.
Cook spaghetti and drain. Combine gravy and next 6 ingredients. Add spaghetti and mix well. Pour into 1 1/2-quart baking dish. Sprinkle top with remaining 1/4 cup cheese and paprika. Bake at 375° for 35 minutes or until bubbly and lightly browned. Let stand 5 minutes before serving. Makes 4 servings.
Heat oven to 350°. Grease and flour 2 round 9-inch pans or 1 (13 x 9-inch) pan. Beat all ingredients in a large bowl on medium speed for 2 minutes. Scrape bowl occasionally. Pour into pans and bake 35 to 40 minutes or until wooden toothpick inserted comes out clean. Cool 10 minutes and remove from pans. Cool completely. Frost cake.
Mix all of the contents in a blender for about 30 seconds. Refrigerate until cool. Makes 2 drinks.
Mix sweet potatoes, evaporated milk, sugar, eggs and margarine with electric mixer until smooth. Pour into oblong dish sprayed with Pam. Heat in 400° oven for about 15 minutes or until heated thoroughly.
Remove any white membrane surrounding roast. Place roast in a shallow dish. Combine wine, onion and seasonings; pour over roast. Cover and marinate 8 hours in refrigerator, turning meat occasionally.
Cook linguine. Finely chop vegetables. Put 1/4 shaker of Salad Supreme into drained linguine. Add rest of shaker to Italian dressing and stir. Pour over linguine. Add vegetables and toss lightly. This is better if prepared the night before. Makes 12 to 15 servings.