HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble cornbread and add onions, peppers, radishes and tomatoes. Mix with dressing. Stir well and refrigerate overnight.
Grease and lightly flour a 9 x 13-inch baking pan. Preheat oven to 350°.
Heat oven to 375°. Mix brown sugar, lard, buttermilk and vanilla. Stir in remaining ingredients. Shape dough into 1-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in water. Bake until golden brown, 8 to 10 minutes. Immediately remove from cookie sheet. Makes about 7 dozen.
Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a 13 x 9 x 2-inch baking pan. Fill pan with hot water to a depth of 1/2-inch. Bake, uncovered, at 350° for 30 to 40 minutes or until tender. When cool enough to handle, scoop out the squash, separating the strands with a fork. Combine remaining ingredients in bowl; add squash and stir well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon as a salad or as a relish with hamburgs or hot dogs. Store in the refrigerator. Serving Size: 8.
Mix shortening, brown sugar, egg and molasses well, then add remaining ingredients. Mix well and pinch off. Roll about the size of a small walnut. Roll in sugar and place on a greased cookie sheet. Do not press; they will flatten out as they cook. Heat oven to 350°. Cook for 10 minutes. DO NOT OVERCOOK.
Stir together flour, soda and spices. Set aside. In large bowl, beat shortening until softened. Gradually add 2 cups sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour; beat until combined. Stir in remaining flour with a wooden spoon. Using a 1/4-cup ice cream scoop, shape dough into 2-inch balls. Roll in sugar. Place on ungreased cookie sheet about 2 1/2-inches apart. Bake at 350° for 12 minutes or until light brown and puffed. Let stand 2 minutes before transferring to a wire rack. Cool. Makes about 25 cookies.
Prepare grits as usual. In another pan, combine margarine, soup, tuna fish and mushrooms. Allow these ingredients to simmer for just a few minutes, until they are well mixed and hot. Serve over individual servings of grits. Delightful.
Mix together in small bowl the oil, vinegar, garlic, salt, pepper and sugar. Add tomatoes and let marinate for 1 hour or longer. Wash spinach and tear into pieces. Separate endive into leaves. Refrigerate both.
Mix cream cheese, 2 tablespoons of milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk for 1 minute. (Mixture will be thick.) Stir in pumpkin and spices with whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping. Store in refrigerator. Makes 2 pies.
Mix all ingredients together. Pat mixture in 9-inch pie dish. Chill 30 minutes. Bake in moderate oven at 350° for 25 to 30 minutes or until brown.
Heat water to 225° for 4 minutes; gradually add morsels 1/2 cup at a time, letting them melt after each addition. Add syrup and marshmallows; stir until marshmallows are melted and mixture is smooth. Serve fondue with fruit, cake or whatever sounds delicious.
Cream sugar and butter. Add flour slowly with baking soda. Press onto cookie pan and smooth out with glass cup. Prick all over. Bake at 325° for 45 minutes. Cut into squares while hot.
Break spaghetti up into thirds in boiling water. Cook until tender. Rinse with cold water. Add remaining ingredients. Mix well. Refrigerate 2 hours before serving. Serves at least 20.
In a large bowl, combine bananas, grapes, orange segments and orange juice; mix well and chill for several hours. Spoon into sherbet glasses, adding ginger ale just before serving. Makes 6 servings.
Blend oil, sugar, eggs and vanilla. Sift flour, salt and soda and add to creamed mixture. Fold in nuts and apples. Pour into well-greased and floured Bundt pan. Bake at 350° for 1 hour.
Combine 3 cups flour (may use 1 1/2 whole wheat and 1 1/2 white flour), yeast, sugar, salt and soda. Heat milk and water to 120°. Add to dry mixture; beat well. Stir in enough flour to make a very stiff batter. Spoon into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans that are greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover; let rise in warm place 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
1. Boil pasta until almost done. Add broccoli for one minute. Add remaining vegetables and immediately drain. 2. Mix pasta, vegetables, salad dressing, and seasonings in a large dish and serve while warm.
Peel and slice zucchini. Cut into large diced pieces. Cook in salted water just until tender. Remove and drain; set aside. Using 4 tablespoons butter, saute onions and carrots until onions are translucent. Add 1 1/2 cups bread. Put in ovensafe dish. Add sour cream and soup; mix. Add drained zucchini and mix carefully. Melt 2 tablespoons butter in pan and toss with remaining bread and top casserole. Bake at 350° for 30 to 40 minutes.
Saute onions and celery in oleo until limp, but not brown. Combine rice, broccoli, onions, celery, cream of chicken soup, mushrooms and Cheez Whiz; mix well and put into a large casserole. Bake 30 to 40 minutes in a 350° oven. The ingredients make a heap. If desired, can be halved or made into smaller casseroles and frozen. Also good for church gathering.
Place rice in bottom of buttered casserole. Mix soup, soup mix and water; pour 2/3 over rice. Lay chicken over rice. Pour remaining soup mixture over all. Cover lightly with foil. Bake at 375° for 45 minutes. Remove foil and bake 30 minutes longer. Makes 4 to 6 servings.
Cook roast and all the ingredients in crock-pot until tender. Shred meat and allow to simmer in broth for 1 to 2 hours. Remove bay leaves before serving.	Serve on toasted rolls.
Cream sugar and butter. Add vanilla and almond flavoring. Add eggs; beat well until smooth. Sift flour, salt and baking powder. Stir into mixture and work well.
Mix all ingredients. Form into 1 inch balls. Bake on cookie sheet 10 minutes or until brown at 400°.
Marinate for 3 to 24 hours. Enough for a 3 pound roast. Turn meat several times so marinade will soak in. Cook meat in the marinade.
Mix eggs, sugar and butter. Add flour, soda and nuts. This can be rolled and chilled or dropped from spoon, the size of a walnut and pressed with a glass dipped in sugar to very flat cookie.
Other vegetables or greens can be substituted or added if desired for a full course meal. Double a 12 x 20-inch of foil. Place meat in foil. Place vegetables on top of meat. Seal by wrapping foil around this. Toss this into camp fire for about 30 minutes or in oven if available at 350°. Open foil and eat out of it. Foil can keep the contents hot if out in cold.
Cook noodles until done. Chop onions and cook until tender. Drain tuna; place noodles, onions and tuna in casserole dish. Mix well. Stir in mushroom soup and milk. Melt butter in separate pan. Crush crackers; mix with butter. Spread over noodle mixture 10 minutes before removing from oven. Place in 350° oven until boiling edges. (Remember crackers for top.) Makes 4 to 6 servings.
Cook bacon and drain; reserve drippings. Place beans and tomatoes in baking dish. Season with salt and pepper and 3 to 4 tablespoons bacon drippings. Crumble bacon on top. Cook, uncovered, at 350° for 30 minutes.
Melt butter and cocoa over low heat. Mix in eggs, sugar, vanilla and nuts. Pour in pie crust. Bake at 375° for 30 minutes.
Prepare and bake pie shell; cool. Combine the mincemeat and 1/3 cup walnuts. Spoon mixture into pie shell and spread evenly in a mixer bowl; beat cream cheese, eggs, 1/3 cup sugar and milk until smooth. Pour over mincemeat and spread evenly. Bake in a 375° oven about 25 minutes or until nearly set. Combine sour cream, 2 tablespoons sugar and vanilla. Spread over pie and top with remaining walnuts. Bake 5 minutes; chill 5 hours before serving.
Combine orange juice and sugar, mix well. Fold in whipped topping. In another bowl, combine fruit pieces. In 2 parfait glasses, alternately layer fruit, marshmallows, and then whipped topping mixture; repeat. Chill. May be topped with a maraschino cherry.
Heat wine to boiling in 10-inch skillet. Stir in zucchini, garlic and basil. Cover and heat to boiling. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in onion. Cook uncovered until zucchini is crisp and tender and liquid is reduced, 3 to 5 minutes longer.
Spread 1 package crescent rolls in bottom of 13 x 9-inch pan. Beat cream cheese, vanilla and sugar until smooth. Spread on crescent rolls, then top with 2nd package of crescent rolls.
Mix all ingredients together. Cut steak into serving size portions and place on cookie sheet. Pour marinade over pieces, turning meat to cover both sides. Marinate overnight in refrigerator. In morning, remove from refrigerator and let stand at room temperature for an hour or two before cooking, turning frequently. Grill until desired doneness.
In a saucepan, combine sugar, salt, cornstarch and cinnamon. Stir in berries. Add water, lemon juice and oleo or butter. Cook over medium heat just to a boiling point. Pour berry mixture into pie shell; pour 1 teaspoon milk over top and sprinkle with cinnamon sugar. Bake in 400° oven until crust is a golden brown.
Tenderize meat. Add salt and pepper and roll in flour. Brown on both sides. Put water, onion, salt, garlic cloves, garlic salt and bouillon cubes in Dutch oven. Drop in meat. Simmer for 45 minutes or until gravy is thick and creamy.
Mix tomato soup with ground beef, uncooked rice, egg, onion, parsley and salt. Shape into balls about 1-1/2 inch in diameter (about 16).
Bake lemon cake mix according to directions on package for 9 x 13-inch pan. Cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Blend thoroughly. Poke top of warm cake every 1/2-inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting of your choice over top of cake and sprinkle with sugar for garnish. Cover loosely and refrigerate until serving time. Any remaining cake should be refrigerated.
Preheat oven to 325° (for glass dish). In 13 x 9-inch baking pan, melt oleo in oven. Sprinkle crumbs over oleo. Pour milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly. Cut into bars. Store loosely covered at room temperature.
Mix all ingredients; sprinkle wax paper with paprika and roll cheese roll. Wrap in foil and chill. Slice as needed. Serve with Ritz crackers.
Brown ground beef and onion. Drain, then add ketchup, salt and tomato sauce. Heat until boiling.
Melt marshmallows and candy bars in milk in double boiler. Remove from heat and cool. Whip the cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Top with whipped cream.
Sift together flour, baking powder and salt. Mix in oats and brown sugar. Cut in 3/4 cup butter or margarine as for pie crust. Divide in half. Put a little over half in 9 x 13-inch pan. Pat gently. Cover with jam (apricot, raspberry, strawberry, etc.). Cover with remaining crumbs. Pat gently. Bake at 375° for 35 minutes. Cool completely before cutting.
Separate rolls. Dip marshmallows in melted margarine, then in sugar and cinnamon mixture. Place 1 in each crescent and wrap, pinching edges together. Place in muffin tins and pour remaining melted margarine over top. Bake at 350° for 10 minutes or until lightly browned.
In a heavy saucepan, melt margarine and add sugar, cocoa and milk. Add corn syrup. Bring to a boil, stirring constantly. Boil for 3 minutes. Stir in peanut butter until smooth. Stir in oatmeal until well blended. Remove from heat and beat mixture until slightly thickened. Drop by rounded teaspoonfuls on wax paper.
Mix first 3 ingredients for crust. Mix next 3 ingredients for filling. Put pie filling on top.
Prepare cake mix as package directions, substituting 1/3 cup rum for 1/3 cup water. Divide batter equally among 3 greased 9-inch round cake pans. Bake about 23 minutes at 350°. Cool layers 30 minutes. Can drizzle layers with additional rum.
Beat together and dip skewered hot dogs in batter before deep frying. A corn-on-the-cob dish is a good shape for dipping when batter gets low. Makes 15 to 16 corny dogs.
Melt shortening. Add all other ingredients and beat well. Place in greased 9 x 13-inch pan. Sprinkle chocolate chips and nuts (if desired) on top. Bake 25 minutes at 350°.
Cook hen tender with plenty of broth. Slip meat off bones. Put Croutettes in large bowl. Add all other ingredients and soften with broth. Stir together until there are no lumps. Add 8 eggs and mix well. Put in pan and add chicken. Pour broth over until well soaked. Bake at 400° until done, but not dry. Serve with giblet gravy.
Beat ingredients on medium speed for 3 minutes. Pour into a well greased 9 by 13-inch pan. Bake at 350 degrees for 45 minutes.
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonful onto ungreased cookie sheet or into ungreased muffin pan. Bake at 450° for 8 to 10 minutes or until brown. Mix margarine and garlic; brush over warm biscuits and serve.
Combine all ingredients in a bowl. Mix well until blended and smooth. Store in refrigerator. Delicious on toast or hot rolls.
Peel and quarter the yams. Cook for 20 minutes in boiling salted water; drain. Cut into 1-inch cubes; add bananas, cut into thick slices. Add the pineapple chunks and half the juice. Add the cherries that have been cut in half and the marshmallows. Stir gently to mix the ingredients. Put into a buttered baking dish. Pour the melted butter over the top; sprinkle on the brown sugar and bake in 350° oven for 30 minutes.
Cook the 2 soups over low heat in porcelain pan. Add cheese; stir while cooking. After cheese melts, add cleaned raw shrimp. Cook over low heat for about 15 minutes, stirring frequently, or until shrimp are done. Serve over rice.
Boil raisins in water until almost dry. Mix applesauce, oil, eggs, vanilla, pecans and 7 packages of Sweet 'N Low together and set aside. Mix soda, flour, cinnamon, nutmeg and 9 packages of Sweet 'N Low. Put all together and mix well. Place in oiled and floured 9 x 13-inch pan or tube pan. Bake until done. Twenty-four servings = 1 fruit and 1 bread.
Crush graham crackers. In big pan, mix all ingredients until well blended. Line the bottom of large loaf pan with waxed paper. Cover the sides of the pan too, then put paper on top and press down. Keep covered and refrigerate several days.
Place chicken in a large pot; add blackberry wine and both bottles of barbecue sauce. Cook on low heat until chicken falls off bones. Stir occasionally. Cook about 2 hours. Serve extra gravy for other meals. Pour gravy over chicken and rice.
Mix hamburger, seasonings, onion, rice and egg as you would a meat loaf. Set aside. Wilt cabbage leaves in boiling water. Form logs of meat mixture and roll in leaves. Place in pan that has a lid. Pour 1 can tomato sauce and 1 can water over this. Bake at 350° for about 1 hour.
Mix first 3 ingredients and set aside. Mix wet ingredients (eggs, sugar, oil, juice or milk and vanilla). Next, put in flour, baking powder, salt and nuts. Mix well to make batter. Grease well a Bundt pan. Add 1/3 batter and place apple mix on top. Do alternately, first batter, then apple mixture until all is used. Bake for 1 hour at 350°. Check with toothpick to make sure it is done.
Chop tomatoes in chunks. Chop onions and peppers fine. Mix together and add vinegar, salt, sugar and black pepper and cook 15 minutes. Do not boil. Jar while hot and seal. This usually makes about 15 pints.
Combine all ingredients in jar. Cover and shake well. Store in refrigerator. Calories per tablespoon are 8.
Chop or blend all vegetables. Combine all ingredients in saucepan. Simmer 1 to 1 1/2 hours. Pour into hot jars. Freeze when cooled. Makes approximately 3 cups.
Before cooking, wash beans and soak 4 to 5 hours. Water should cover beans by 1 1/2 inches. Add 1 tablespoon olive oil, 1 onion and 1 green pepper to beans. After soaking, bring beans to boil uncovered. When boiling, add bacon. Cover and lower to medium heat for 1 hour. Add sauce and lower heat to simmer for an additional hour or until slightly thickened. Along with sauce add bay leaf, black pepper, 1 tablespoon salt and apple (sliced).
Combine graham cracker crumbs, 3 tablespoons of sugar and margarine and press into bottom of a spring-form pan.
Bake cake according to cake mix directions in 13 x 9-inch pan. Combine sugar and pineapple. Bring to a boil and pour over cake while cake is still hot. Put bananas and pecans on top. Mix pudding as directed on box and pour over pecans and bananas. Add Cool Whip over pudding. Add coconut on top.
Combine first 5 ingredients. Broil tomatoes for 5 minutes. Remove and spoon mixture on top of each tomato half.
Thoroughly cream the butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients. Mix water and extracts. Add sifted ingredients to egg mixture alternately with combined water and extracts. Pour into greased and floured 10-inch tube pan. Bake at 375° for 60 to 65 minutes.
Drain roasted peppers; place in a bowl. Mix with Provolone. Dress with spices and olive oil. Refrigerate overnight or serve immediately.
Make pudding as directed. Mix in sour cream and Cool Whip. Layer vanilla wafers on bottom of a large bowl. Slice 2 bananas over wafers. Pour half of pudding over bananas. Place another layer of wafers and bananas. Pour remaining pudding over and top with crushed wafer crumbs. Refrigerate.
Mix first 7 ingredients. Pour into greased 9 x 13-inch pan. Lay strips of bacon on top. Quarter hot peppers. Lay on top of beans. Bake at 350° for 1 hour.
Fill pie dish with apples. Sprinkle with sugar and cinnamon. Pour margarine over apples. Mix sugar, flour, egg and nuts together with fork and pour over apples. Bake at 350° for 45 minutes in preheated oven.
Mix first 5 ingredients. Then fold in Cool Whip and freeze. Can be put in loaf pan or mold.
Layer 1/2 cornbread mix, meat, corn and cheese, top with rest of batter. Bake at 400° until brown.
Brown beef, rice, green pepper and onion in oil in heavy skillet. Add tomatoes and seasonings. Place sliced squash in a casserole and top with meat mixture. Cover and bake at 350° for 30 minutes. Top with cheese and paprika. Bake another 15 to 20 minutes. Makes 4 to 6 servings.
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of an 8 x 8-inch square pan. Bake at 350° for 15 minutes. Cool slightly.
Dissolve yeast in warm water. Sift flour and sugar together; cut in shortening. Add yeast to buttermilk. Blend the two mixtures.
In a large 10-inch pan, melt butter; stir in sugar and dates. Remove from heat and add egg; beat and return to heat and continue cooking over a medium heat and stirring constantly, until mixture starts to boil. Remove from heat and add remaining ingredients except the 2 1/2 cups of coconut. Stir well and let stand about 20 minutes. You may cool in refrigerator. Roll into balls and roll in coconut. Great for the holidays. May be frozen and used at a later date. Makes 4 to 5 dozen.
Mix first four ingredients and form into 1 large or 2 small balls. Roll in pecan-parsley mixture. Serve with crackers.
Plunge freshly picked ears of corn into large bucket of cold water. Do not shuck or remove the silks. Soak for 30 minutes. Place dripping ears on grill over hot bed of charcoal. Turn often as they steam for 10 to 15 minutes. Husks can be now be removed easily but be careful, they will be steaming hot! Spin corn through bar of butter, salt and munch immediately.
Blend first seven ingredients in blender. Add blended ingredients to remaining ingredients. Chill mixture 3 to 4 hours. Serve with garnishes: croutons or chopped hard-boiled egg whites, green pepper or onions.
Mix first 6 ingredients. Refrigerate until ready to serve. Stir in ginger ale when ready to serve.
In large bowl, mix well the flour, baking powder and salt. Cut in shortening until particles are fine. Store at room temperature in large glass container with tight cover. Use as needed. Makes about 7 cups.
Combine cream cheese, sugar, lemon juice, peel and vanilla until well blended. Add yolks, one at a time, mixing well after each one. Fold in stiffly beaten egg whites.
Cook lasagna noodles per package directions. Mix together all cheeses (except topping cheese), egg and parsley to make filling. Place 1/3 cup filling on lasagna noodles and roll up like a pinwheel (seam side down). Place in baking pan that has 1 cup of spaghetti sauce spread on bottom. Continue until filling mixture is used up. Cover rolls with remaining spaghetti sauce and 1 to 2 cups Mozzarella cheese. Bake at 300° for 45 minutes. Serves 4 to 6.
Mix all ingredients except chips in a large bowl. Add chips; fold in. Bake in a 9 x 13-inch baking dish at 325° for 1 hour. Cover with foil for first 30 minutes cooking time and then remove foil for the last 30 minutes cooking time.
Mix together all ingredients, except stuffing and butter. Place in baking pan and top with stuffing. Dot with butter and bake at 350° for 1 hour.
Season chicken as preferred; roll in flour. Place in rectangular baking pan or casserole dish. Mix soup with 1 can of water and pour over chicken. Bake at 350° for approximately 1 hour. Chicken will form its own crust and soup will make gravy.
In large baking dish, layer with crackers, oysters and pats of butter to top of dish. Pour oyster liquid and milk over all. Bake at 350° for 40 to 45 minutes.
Mix together all but last 3 ingredients. Form balls and put into casserole dish. Pour remaining ingredients over balls. Bake for 1 1/2 to 2 hours at 350° or cook all day in crock-pot.
Mix wet ingredients with dry, after having sifted dry ingredients in large bowl. Bake in 2 loaf pans (5 x 9-inch) sprayed with Pam at 350° for 50 to 55 minutes.
Mix the gelatin with 1/2 cup cold water; set aside. Mix the 1 scant cup cold water, white vinegar and sugar; let these come to a boil and set off stove. Add gelatin to the mixture. Hurriedly, drain the can of asparagus; mix with pimento, chopped pecans and chopped celery. Add these to the gelatin mixture. Let it set. Makes about 1 1/2-quart size dish.
Cut chicken in 1 or 2-inch pieces. Mix flour, salt, seed, egg and water together. Dip chicken in flour mixture. Deep fry in oil at 375° until golden brown.
Sift all dry ingredients together. Add liquids. Add eggs, one at a time, beating well after each. Bake for 1 hour in tube pan at 350°.
Combine flour, baking powder, sugar and salt; mix well. Combine eggs, corn, milk and butter; mix well and stir in dry ingredients. Drop by tablespoonfuls into hot vegetable oil. Cook until golden brown; turn once. Drain on paper towels. Serve hot. Sprinkle with powdered sugar or syrup. Yields 2 1/2 dozen.
Preheat oven to 325°. Cream the butter with sugar until light and fluffy. Beat in vanilla. Divide flour into thirds and add to batter, creaming well each time. Knead gently until smooth, approximately 5 minutes. Shape in ball. Wrap in plastic wrap and chill 5 hours or overnight. Taking 1/4 part of dough, roll out 1/4 inch thick on lightly floured surface. Cut out with cookie cutters. Place on ungreased cookie sheet. Now, decorate cookies with colored sugars or sprinkles. Bake in slow oven (325°) for 10 to 12 minutes. Cool. Makes approximately 3 to 4 dozen, depending on size of cookie cutter.
Mix in order given. Bake at 350° for 30 to 40 minutes in a 9 x 12-inch pan sprayed with Pam.