HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and cut into 1/8-inch slices, combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. Mix parsley and onion. Arrange layer of potatoes and salt lightly. Cover with mayonnaise mixture and layer of onion and parsley on top. Do not stir. Cover and let stand in refrigerator for 8 hours. Bake 30 or 35 minutes in 350° oven.
Put sugar and water in saucepan. Stir until sugar is moistened. Add other ingredients. Cook 270° or soft crack stage. Do not stir candy while cooking. Pour in shallow buttered pan. Cool enough to handle. Take about 2 tablespoons of candy and pull until white and porous; make 1/2-inch rope. Cut with shears. Makes 1 1/2 pounds candy.
Drain fruit cocktail; save syrup. Save 1/2 cup of the fruit cocktail for garnish. Heat 1 cup syrup and dissolve lemon jello and salt in it. Cook until slightly thickened. Force cottage cheese through a sieve. Whip whipping cream. Fold in fruit, cottage cheese, whipped cream and vanilla into the jello in the jello mixture. Turn into crumb-lined spring-form pan and chill until firm. Decorate top with crumbs and the 1/2 cup of drained fruit cocktail.
Mix together and put into shallow baking dish (1 1/2-quart). Then combine 2 tablespoons butter with 1/4 cup bread crumbs and sprinkle on top. Bake at 350° for 30 minutes.
Cook noodles; drain, rinse and drain. Set aside. In a bowl, combine salmon and onion. In another bowl, combine sprouts, cucumbers, chopped tomato and chestnuts. Stir together cream cheese, salad dressing and dill weed. Stir 1/2 cup of dressing mixture into salmon mixture. Stir 1/2 cup of the dressing mixture into sprouts.
Slice the lemons and put in big jar. Let set overnight. Squeeze juice from lemons. Add to water and sugar. Best lemonade you will ever drink.
Whip up the Marshmallow Creme and cream cheese. Add Cool Whip and whip up. Add cinnamon to taste. Keep refrigerated. Use with favorite fruits.
Save all juices, but orange. If going to set all night, save bananas until morning.
Dissolve Jell-O in 1 cup boiling water. Add cream cheese. Mix until dissolved. Add cold water and chill until thickened slightly. Add remaining ingredients and pour into individual molds or an oblong dish (use glass dish 10 x 6 1/2 x 2-inch). Chill and serve on lettuce. Makes 6 to 8 molds. If molded in glass dish, cut into squares and serve on lettuce.
Combine first 7 ingredients in bowl; mix well. Blend milk and soup until smooth. Add 1/4 of the soup mixture to ground beef mixture; mix well. Shape into balls; roll in flour. Brown on all sides in a small amount of shortening in skillet. Place in casserole. Pour remaining soup mixture over meatballs. Bake at 350° for 30 minutes.
Peel and slice carrots. Barely cover with water. Cook until barely tender (don't overcook). Drain off liquid. Add brown sugar, orange juice and spices. Heat until sugar melts. Add margarine if desired, but it really is good without it. Bugs Bunny will love these!
Spread powdered sugar on foil, heavily. In large pan, mix sugar, syrup and water. Stir over medium heat until it dissolves and comes to a boil. Let cool for about 10 minutes. Remove from stove and add cinnamon and food coloring. Pour on foil and sprinkle with powdered sugar. Let cool. Crack into pieces and store in airtight container.
Dissolve yeast and sugar in warm water. Add beaten egg and milk together. In bowl, cut shortening into flour; add liquid to form soft dough. Knead gently on floured board. Roll 3/8-inch thick. Cut with large biscuit cutter. Brush top with melted butter and fold into pocketbook rolls. Place rolls in greased pan and cover with towel. Allow to rise for 2 to 4 hours at room temperature or until double in size. Bake at 400° for 10 to 15 minutes. When done, brush with butter.
Combine all the ingredients in a large bowl except the water; add it in as you mix for moisture so you don't bake it dry. You can top with part of the cheese at 10 minutes before it's done. For a spicy meat loaf, use a jalapeno pepper instead of bell pepper or use both.
Brown ground meat. Crumble cornbread in a 9 x 13-inch pan. Add meat, onion and eggs. Mix well. Cut tops from bell peppers. Put peppers in pot of boiling water and leave for a few minutes. Cut tops of bell peppers up and mix with cornbread. Mix tomato sauce with small amount of water into mix, making it real moist. Put peppers into dressing, pressing them into it and filling the insides with stuffing. Bake at 350° until onion and peppers are done.
Cook the first 5 ingredients until forms soft ball stage. Remove from heat; add pecans and vanilla. Beat until thick. Pour onto damp cloth and shape into a roll. Let cool, then cut into slices.
Spread 1/2 of rolls in a 9 x 13-inch pan. Mix cheese, egg, 3/4 cup sugar and vanilla; beat well and spread over rolls. Top with other 1/2 of rolls. Bake in a 350°oven for 5 minutes. Mix 3/4 cup sugar and cinnamon; sprinkle over top and bake 25 minutes more.
In hot butter in deep pot or kettle, saute onions until golden. Stir in 1 1/2 teaspoons paprika, meat and simmer, covered, for 1 hour. Then add 4 1/2 teaspoons paprika and enough of the water to just cover the meat. Simmer, covered, 1 more hour or until meat is fork-tender. Add more water towards the end of cooking time if you like extra gravy. Serve with boiled noodles, potatoes or hot fluffy rice.
Mix meat and sauce. Layer twice: noodles, onion dip, sauce and cheese. Bake at 350° for 1 hour.
Saute onions and peppers in margarine for 15 to 20 minutes. Add flour; cook 10 minutes. Add parsley and crawfish; cook 15 minutes. Add cream and cheese. Cook 30 minutes over low heat. Cook noodles as directed; drain and add to crawfish. May seve as is or baked, 15 to 20 minutes at 350°. I find it tastes better baked. Excellent also with shrimp, crab or a combination.
Spoon 1/2 c. of the fudge topping into the bottom of crust. Place in freezer for 10 minutes.
Cream together sugar, egg, shortening and salt. Sift in flour and baking powder. Combine vanilla and milk. Mix and bake at 350° until done.
Combine squash and onion. Sprinkle with salt and let stand 1 hour. Combine green pepper, vinegar, sugar, celery seed and mustard seed. Bring to a boil. Add squash and onion and return to a boil. Pack pickles into hot jars. Cover with vinegar and seal.
Mix the first 6 ingredients together. Place in greased casserole. Spread the corn flakes on top and bake 1 1/4 hours in a 350° oven. This serves a large crowd.
Cook spaghetti as directed on package; drain. Combine spinach, Ricotta, eggs, Parmesan cheese, green onions, pepper and nutmeg in medium bowl. Place half of the spaghetti mixture in a 12 x 8 1/2-inch baking dish. Spoon spinach mixture over spaghetti; sprinkle with half of the Mozzarella cheese. Top with remaining spaghetti mixture. Cover and bake 25 minutes or until hot and bubbly. Sprinkle with remaining cheese and bake 5 minutes longer, uncovered, until cheese melts. Let stand 10 minutes before serving. Yields 8 servings.
Cook zucchini and carrot, covered, in boiling salted water 3 minutes or until crisp-tender. Drain. Toss with bread cubes, mushrooms and clams or oysters. Combine chicken broth, egg and herbs. Pour over stuffing mixture. Toss until moistened. For a moister stuffing, add more broth. Turn into a 2-quart casserole. Bake, covered, at 350° for 40 minutes or until stuffing is heated through. Serves 12, 60 calories per 1/2 cup.
Cream the shortening and sugar. Add eggs, vanilla and dry ingredients alternately with milk. Place in a 9 x 15-inch greased pan. Slice apples like for pie. Roll in cinnamon and sugar. Put on dough. Make mixture of sugar and cinnamon; sprinkle on top. Bake at 350° for 35 to 45 minutes. Very good.
Beat egg white until stiff. Add brown sugar, nuts and vanilla. Preheat oven to 250°. Drop by teaspoon on greased cookie sheet. Bake for 25 minutes. Cut oven off and let set for 25 minutes. Cool before removing from cookie sheet.
Mix juices. Dissolve jello in 1 cup hot water. Add to juice mixture. When ready to serve, add 2 quarts ginger ale and pineapple sherbet.
Clean and scrape carrots. Cut lengthwise. Cook 15 to 20 minutes in boiling water until tender. In a large skillet, cook and stir brown sugar, salt, orange peel and butter until bubbly. Add carrots. Cook over low heat and stir occasionally about 5 minutes until carrots are glazed and heated through.
Cook spaghetti as directed on package. Drain; rinse with hot water. Keep warm; set aside. Cook vegetables until crisp-tender as directed on package. Drain; set aside. Heat oven to 400°. Grease a 13 x 9-inch pan. In a medium saucepan, melt margarine. Stir in flour until smooth. Gradually add milk; blend well. Cook over medium heat 6 to 10 minutes or until mixture boils and thickens, stirring constantly. Stir in 1 cup cheese and pepper. Spoon cooked spaghetti into prepared pan. Top with cooked vegetables. Pour milk mixture over top; sprinkle with 1/4 cup cheese. Bake at 400° for 15 to 20 minutes or until mixture bubbles and is thoroughly heated. Serves 8.
Melt butter. Cook bacon and onion until tender. Add flour and stir. Gradually add milk and cook until thick and creamy. Cool. Stir herbs into mixture and divide into 8 portions. Form into a ball. Dip in beaten egg and coat with bread crumbs. Deep fry until brown.
Finely mince ginger and garlic. Cut entire scallion, except roots and top of green stalks, into 1/2-inch lengths. Place crab meat in a basin of cold water. Add few tablespoons salt and let stand 15 minutes. In a small bowl cover black beans with water; mash. Mix sherry, soy sauce and sugar. Have drained crab, pork, eggs, ginger and garlic, sherry mixture, scallions and oil within reach. Heat wok. Add oil. Heat oil. Add ginger and garlic, then pork; cook until pork loses pink color. Add crab and black beans and cook for 1 minute. Add sherry mixture, cook for 30 seconds. Add eggs, stir until set. Taste for salt and pepper. Add scallions, stir until combined and heated. Serve.
Combine corn meal, onion and salt in mixing bowl. Add egg and water. Stir just enough to moisten. Drop by spoonfuls into shallow hot fat. I do mine in a Fry Daddy. Drain on paper towels.
Arrange meat in casserole. Sprinkle with salt, pepper and flour and top with orange slices. Pour orange juice over meat and oranges; cover. Bake in moderate oven at 350° for 1 to 1 1/2 hours or until tender. Serves 4 to 6.
Mix vinegar and dry mustard well and let stand overnight covered and unrefrigerated. The next day mix eggs, sugar and salt together, then add to mustard mixture. Cook in a double boiler until thick (15 to 30 minutes). Put in jars. Must be refrigerated. Makes 4 small baby jars.
Cut cheeses into 1/4-inch cubes. Cook macaroni until al dente. If using fresh broccoli florets, add to pasta 3 minutes before pasta is done. Drain macaroni and broccoli. Add Cheddar flavor cheese, Mozzarella, wheat germ, bacon bits, mustard, salt and pepper. Spoon mixture into 6-cup baking dish sprayed with Pam. Pour milk evenly over top and bake 18 to 21 minutes. Serves 4. Contains 385 calories per 1 1/4-cup serving.
Put cake mix, oil, dry jello, water and eggs in a mixing bowl. Follow the instructions on cake box for baking. While baking, mix the powdered sugar, granulated sugar and lemon juice. When the cake is taken out of the oven, poke holes over the cake with an ice pick or chopstick and pour mixture over the cake.
Dissolve yeast in warm water. Add honey, oil and salt. Add whole wheat flour and mix. Start adding all-purpose flour and stir in enough to make a stiff dough. Turn out on floured board and knead 8 to 10 minutes. Work in more white flour to a stiff elastic dough. Put in a greased pan or bowl and set in warm place to rise. Grease top and cover with a cloth.
Combine all ingredients in a pot. Do not add water. It makes its own juice. Cook for 30 minutes and put in jars.
Boil the 4 cups water. Add tapioca, instant pudding mix and orange Jell-O. Let cool. Add Cool Whip together with mixer, then add Mandarin oranges (drained) to mixture. Refrigerate.
Heat oven to 425°. Grease a 10 x 1 1/2-inch pie plate. Press or roll 1 loaf of bread dough into 13-inch circle on lightly floured surface. Place in pie plate. Sprinkle sausage and cheese over dough. Add mushrooms, spinach, pepperoni, onion and pizza sauce. Roll remaining bread dough into an 11-inch circle. Place over filling. Pinch to seal and pull up to form a rim. Prick top. Brush with egg and bake 30 minutes or until golden brown. Serve with green salad.
Combine in saucepan water, sugar and cornstarch. Bring to a boil and boil 3 to 5 minutes. Remove from heat and add jello, stirring to dissolve. Let cool until warm, then put berries in pie shell and pour jello mixture over them. Chill until set. Garnish with Cool Whip.
Melt oleo in 2-quart baking dish. Beat potatoes well; add eggs and beat again. Add oleo, sugar, cinnamon and vanilla. Beat again. Return to baking dish and bake approximately 45 minutes at 400°. Cover with marshmallows and put back in oven until melted.
Brown pork in oil in large skillet, stirring frequently, approximately 15 minutes. Combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt. Add to skillet. Cover and cook 20 minutes. Add carrots, cook 10 minutes. Add onion and peppers, cook 5 to 10 minutes. Serve with rice.
Eggs have to cook. Everything I put in there. Put all stuff in the oven. You color it.
Mix pudding and Cool Whip well. Add peanut butter and ice milk or ice cream. Mix well. Put in an 8 x 8-inch pan. Cut into 8 piece. Each piece is 30 calories.
Beat cream cheese until smooth. Blend in sugar, milk and flavoring. Fold in whipped topping and coconut. Makes enough to frost tops and sides of two layers or a 13 x 9-inch sheet cake. Store frosted cake in refrigerator.
Peel potatoes and cut into thin slices, enough to measure 4 cups. Heat 3 tablespoons butter in saucepan over low heat. Blend in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Heat oven to 350°. Combine all ingredients; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan and bake for 1 hour. Drain and let stand 5 minutes. Makes 8 servings.
Cook 1 heaping cup of elbow spaghetti and drain. Mix all above ingredients. Bake at 350° for 45 minutes.
Add above ingredients and toss together. Refrigerate at least 2 hours before serving. Can be made and refrigerated overnight.
Place raspberry gelatin in a large bowl and add boiling water. Stir until dissolved. Add frozen raspberries and pineapple. Place half of this mixture into a 13 x 9 dish or your favorite mold. Refrigerate until partially set. Spread with the sour cream and pour the remaining half of the mixture on top. Refrigerate until set. Garnish with lettuce if desired. Delicious.
In large skillet, cook tortillas in butter until golden brown. Remove and set aside. Add onion, cook until tender. Drain tomatoes and reserve liquid. Add liquid to skillet. Cover and cook on high heat for 3 minutes, stir frequently. Stir in meat, tomatoes and pepper. Heat through. Reduce to low heat, add tortillas and eggs. Cover, cook 4 to 6 minutes or until eggs are set. Sprinkle with cheese. Cover and let set 1 minute, until cheese melts.
Preheat oven to 375°. Thoroughly cream the shortening, sugar and vanilla. Add egg and milk. Beat until light and fluffy. Sift together the dry ingredients. Blend into creamed mixture. Divide dough in half. Cover and chill 1 hour. On lightly floured surface, roll 1/8 inch thick. Bake on ungreased sheet 8 to 10 minutes.
Mix together sugar and flour and combine with raisins, dates and walnuts. Add cold water and cook in saucepan until good and thick.
Prepare cake mix according to package directions. Pour 1/2 of batter into Pam-sprayed 9 x 13-inch pan. Bake at 350° for 15 minutes.
In a large bowl combine yolks with sugar gradually, beating constantly. Stir in bourbon and rum gradually, beating constantly. Fold in milk, egg whites and cream. Pour mixture into punch bowl; chill. Garnish with nutmeg when ready to serve. Be sure to sprinkle nutmeg on top, do not dump all at once.
Brown the ground beef in a large nonstick skillet. Pour off the fat. Add remaining ingredients except spaghetti. Cover and simmer over low heat 1 1/2 hours, stirring occasionally. If sauce appears too thick, add water. Cook spaghetti according to package directions, omitting salt. Drain. Pour sauce over spaghetti and serve.
"Dump" these ingredients all together and let simmer. Serve with chips and shredded Cheddar cheese.
Preheat oven to 325°. Butter and flour 9-inch cake pan. Cut tops from persimmons and scrape pulp into food processor, process until smooth. Measure 1 cup (reserve remaining puree for other use). In mixer bowl, beat eggs, sugar and olive oil until combined. Sift flour, cinnamon and salt together into medium bowl. In small bowl, combine persimmon puree with baking soda. Add to egg mixture, beat until well combined. Beat in dry ingredients. Add walnuts and raisins and fold into batter with rubber spatula. Pour into prepared pan. Bake 60 to 75 minutes. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sift confectioners sugar over top. Serve warm with chunky applesauce and lightly sweetened whipped cream or hard sauce.
Combine cheese and powdered dressing; form into ball. Roll over pecan chips. Set in refrigerator to chill.
In a large saucepan, brown chopped garlic in oil over low heat. Remove pan from heat and add entire can of cannellini beans, including liquid. Fill can with water three times and add water to pan. Put on medium-high and add tomato sauce, parsley and garlic powder.
Combine sugar, butter, syrup and water in a 2-quart glass baking dish. Microwave on High for 10 to 12 minutes until caramel colored, stirring twice. Stir in vanilla quickly. Pour in greased 9 x 12-inch dish. Sprinkle chocolate on top and, when softened, spread evenly. Sprinkle with nuts, if desired. Remember: Use only real butter! When cool, break into pieces.
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in sandwich spread, mustard, hot pepper sauce and salt. Stir in shrimp and onion. Fill whites with egg yolk mixture, heaping it lightly. A pastry bag can be used to fill egg whites. Arrange on large plate. Cover and chill. Garnish with paprika, if desired.
Cook first four ingredients on medium heat. Bring to a boil and cook 5 minutes. Stir in peanut butter, vanilla and oats. Spoon cookies onto cookie sheets to cool.
First of all, if you can't say it, you've had too much!! Other name is Ma's Sly Slush.
Combine and melt together on medium heat the oleo and German chocolate. Mix sugar and flour. Add eggs, one at a time. Add chocolate mixture. Add chopped pecans last (optional). Grease pie pan and bake 25 minutes at 350°.
Simmer the first 5 ingredients until sugar dissolves, then cool. Add the cherries and walnuts. Sift together the flour, baking soda, cloves, cinnamon and salt. Add flour mixture to cooled fruit. Mix well and pour into greased and floured pans. Bake at 325° for 1 1/2 hours or until cake tests done. Should make 2 cakes.
Marinate beef in mixture of lemon juice and oil for 1 hour at room temperature (easiest to do in a large zippered food storage bag). Turn frequently. Remove meat from marinade. Combine the seasonings and rub all over the meat. Bake 25 minutes per pound for medium-rare. First 25 minutes at 500°, then the rest of the time at 350°.
Cut steak into serving pieces; salt and pepper. Sprinkle with garlic powder. Dredge in flour; brown on both sides in two tablespoons vegetable oil. Pour off oil. Slice onion and pepper into thin rings and put on top of steak in pan. Mix Worcestershire sauce and soy sauce with enough water to cover steaks. Stir well. Chop tomatoes in small pieces and add to pan. Simmer until steak is tender, stirring occasionally. Add water as needed. Makes a great gravy to serve over rice.
Combine first 4 ingredients; pour half of mixture in a 6 x 8-inch pan; set in refrigerator. Mix sugar and sour cream. Spread over thickened mixture. Pour the rest of the blueberry mixture over top.
Mix and beat pudding until thick with Eagle Brand milk and whip until well blended, then fold in Cool Whip. Line dish with vanilla wafers and slice bananas over top of wafers. Pour pudding on top of that. Let chill for 30 minutes.
Chop one small head of cabbage into bottom of a 3-quart or larger casserole. In skillet, brown ground beef; add onion and rice. Spoon over cabbage. In same skillet with drippings, add tomato soup and water. Stir in tomato paste and brown sugar. Pour over meat and cabbage. Bake at 350° for 1 1/2 to 2 hours. Stir once during baking.
Brown meat with green pepper and onion. Mix meat with chili sauce, catsup and pork and beans. Fry some of bacon and mix in. Lay rest of uncooked bacon on top of mixture. Salt and pepper to taste. Bake in a 13 x 9-inch pan at 350° for about an hour.
Pour juice from tomatoes into blender container. Add onion, peppers and seasonings. Blend to liquefy. Add tomatoes. Blend. Store in glass jar in refrigerator.
Brown chops. Mix other ingredients and pour over meat. Cover and continue to cook slowly until done on top of stove or do not cover and bake in a 350° oven for 1 1/2 hours.
Mix the first 5 ingredients and prunes and nuts. Bake in oblong pan for 45 minutes at 300°. When cake is done, slice and spoon on sauce.
Boil sugar and water for 3 minutes and cool. Add juices and citric acid. Just before serving, add ginger ale.
Thaw and drain vegetables. Combine with chicken, soup, milk, salt and 2/3 French fried onions. Pour in a 12 x 8-inch glass baking dish. Cover with foil. Bake at 350° for 25 minutes. Remove from oven and top with dumplings spooned around edge.
Melt shortening in a pan. Dissolve sugar in melted shortening. Dissolve 1 teaspoon soda in molasses. Take pan off stove and add molasses mixture, mixing well. Put 1 teaspoon baking soda in boiling water and add it to ingredients. Mix well. Gradually stir in approximately 4 cups of flour. Chill for at least an hour. Roll and cut out cookies. Bake at 400° for 15 minutes.
Spread cream cheese on a microwave platter. Mix other ingredients (except cheese). Spread over cream cheese. Sprinkle cheese on top. Heat in microwave on High for 5 minutes. Serve with nacho chips.
Steam shrimp for 3 minutes and devein. Cut up or dice Alaskan crabmeat. Slice okra while frozen. Remove shells from crabmeat. Drain corn. Drain tomatoes. Dice onions and peppers in large chunks. Combine all ingredients in large pot (Dutch oven). Add cornstarch to thicken as desired. Cook for 15 minutes over medium heat (stir constantly). Serve over white or brown rice.
Cook cornstarch, sugar and water until it gets thick. Add dry jello and a few drops red food coloring. Cover bottom of pie shells with strawberries, then pour in filling. Chill and top with Cool Whip.
Boil sugar and butter. Add vanilla and nuts. Pour over layer of graham crackers and put in 350° oven for about 10 minutes.
Combine the first 5 ingredients and cook over hot water, stirring occasionally, until thickened. Pour Minute rice (right from the box) into a 2-quart shallow baking dish. Combine broth and salt. Pour over rice. Sprinkle half of the cheese over rice. Top with asparagus, then turkey. Cover with sauce and sprinkle with remaining cheese. Bake at 375° for about 20 minutes. Top with almonds, if desired.
Cook chicken until well done and remove skin and bones. Tear in small pieces and place in 13 x 9 x 2-inch pan or use a small and a large casserole dish. Freeze one for later use. Combine soups and milk and pour over chicken. Mix stuffing, margarine and broth; spoon on top of the casserole. Bake at 375°, uncovered, for 20 minutes.
Dissolve red hots and jello in boiling water. Add cold water or ice and lemon juice. When jello thickens, add applesauce and let set until firm.
In skillet over medium-high heat in hot oil, cook ground beef and garlic until beef is brown. Add onion. Cook 5 minutes, stirring often. Stir in soup, water and soy sauce. Heat to boil. Add broccoli.
Combine all ingredients in a bowl. Dip the bread into the liquid one at a time and then brown them in no stick fry pan. (Do not soak the bread in the liquid). Makes about 8 slices. May be served with fruit, jelly or powered sugar and syrup.