HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients with mixer. Spread on muffin halves. Quick freeze. Remove and cut in quarters. Freeze in plastic bags until ready to use. Broil for 5 minutes or until just browned and bubbly.
Dissolve jello in hot water; add cranberry and beat until smooth. Add orange juice. Chill until slightly thickened. Add celery and apple. Pour in 9 x 13-inch pan or mold. Half a recipe would fill an 8 x 8-inch pan. Serves 10 to 12.
Grate the cheese and mix with the onion, mayonnaise and cracked red pepper. Bake in a covered baking dish in a 225° to 250° oven for about 25 minutes. Using an electric knife, thinly slice the French breads into rounds. Lay the slices on a cookie sheet and lightly brush with melted butter. Sprinkle with coarse ground black pepper and bake 20 to 25 minutes in 300° oven. Serve the hot cheesy onion bake as a dip with the toasted rounds.
Mix salad dressing and seasonings in large bowl until well blended. Stir in potatoes and onions to coat. Divide potat mixture evenly among six 12-inch square pieces of heavy-duty foil. Seal each to form packet. Place foil packets on grill over medium-hot coals (coals will have slight glow). Grill, covered, 25 to 30 minutes or until potatoes are tender. Makes 6 servings.
Mix hamburger, pork, eggs, chopped onion, green pepper and milk together. Add bread crumbs to form a patty. Brown patties in a little oil until browned on both sides. Remove patties. Add water to juice and thicken with flour water to make gravy. Put patties back in gravy and let simmer 45 minutes to 1 hour.
Mix sugar and flour; set aside. Mix margarine, shortening, cocoa and water in a saucepan and bring to a rapid boil. Pour over dry ingredients and stir well. Add remaining ingredients. Mix well. Pour into a greased 16 x 11-inch pan and bake 20 minutes at 400°.
Cook macaroni and drain. Make into little nest or just put into bottom of greased baking dish. Dice onions and tomatoes. Set aside.
Preheat oven to 375°. In a small bowl, stir together oat bran, flour, baking soda and salt. In a separate large bowl, cream the butter or margarine with sugar and vanilla extract. Beat in egg whites. Gradually add oat bran mixture and mix well. Stir in chocolate chips and nuts. Drop from a level tablespoon onto cookie sheets sprayed with nonstick vegetable spray. Bake at 375° for 10 minutes or until golden.
Cream the cream cheese, sugar and peanut butter. Stir in milk and whole container Cool Whip. Put in pie crust. Freeze 4 to 6 hours. Top with crushed peanuts or grated chocolate.
Combine first 3 ingredients, mixing well. Combine eggs and next 3 ingredients. Add to sugar mixture, stirring well. Add coconut. Pour into pastry shell and bake at 350° for 35 minutes or until filling sets. Yield: One 9-inch pie.
Cook meal, sugar, salt, shortening and milk in a saucepan until thick (like cereal). Cool to lukewarm. Add yeast that has been dissolved in warm water. Add eggs and beat. Add flour to form soft dough. Knead. Cover and let rise. Punch down. Roll out and cut with biscuit cutter. Brush with butter. Let rise. Bake at 375° for 15 minutes.
In mixing bowl, combine sugar and cocoa. Add eggs and corn syrup. Stirring constantly, mix a little hot milk into cocoa mixture. Gradually add more milk until all milk is used, stirring constantly, until mixture is smooth, thickened and coats the spoon. Pour into molds, ice cube tray, paper cups, etc., and freeze until stiff. Add sticks. Freeze thoroughly.
Combine rhubarb, water and sugar in a 2-quart microwavable bowl; cook, uncovered, 8 minutes. Add pudding mix. Cook 1 minute. Serve warm.
Blend cream cheese and Eagle Brand milk until creamy. Add lemon juice and blend into mixture. Pour into pie crust. Refrigerate at least an hour. Serve.
Dissolve yeast in warm water. Stir in milk, sugar, salt, shortening and 2 1/2 cups of the flour. Beat until smooth. Mix in remaining flour to form soft dough. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
In a large skillet, brown pork in fat. Add 1/4 cup water; cover and simmer until tender (about 1 hour). Drain pineapple, reserving syrup. Combine sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Add cornstarch mixture, pineapple, green pepper and onion rings to skillet. Cook (continue stirring) over medium heat until mixture thickens. Cover and simmer 5 minutes longer. Serve over cooked rice. Makes 6 servings.
In large pot, brown meat, pepper and onion; drain. Add chopped cabbage, Ro-Tel and tomatoes. Add cheese soup. Cook about 2 hours on slow heat or simmer. Good served with cornbread. Serves 6 to 8.
Cook squash until tender; set aside. Add cream of chicken soup to stuffing mix and mix. Add 1 to 2 soup cans of water (mixture should be slightly soupy). Add squash. Place in greased baking dish; dot with margarine. Bake in a 350° oven until golden brown and firm to touch.
Mix first 3 ingredients together well. Put into an 8 x 12-inch Pyrex dish. Bake 20 minutes at 300° or until golden brown. Let cool.
Preheat oven to 300°. Combine crumbs with sugar and butter. Press on bottom of 9-inch pan.
Mix milk and pudding mix together. Beat 1 to 2 minutes or until well blended. Let stand 5 minutes. Stir in Cool Whip. Gradually stir in 1 cup of crushed wafers. Spoon into serving dishes. Top with remaining crushed wafers. Refrigerate until ready to serve. This will make 8 servings.
Cream the sugar and shortening. Add the egg, milk and flour and baking powder mixture. Add the berries. Bake in oven at 350° for 25 to 30 minutes. Eat while warm with butter.
Peel and slice eggplant 1/4 inch thick; sprinkle with salt and let stand 15 minutes. Blot off moisture with paper towel. Fry eggplant in olive oil until lightly brown or soft to touch. Saute ground beef with onion and garlic; salt and pepper slightly. Add tomato sauce and cook for about 30 minutes. Layer eggplant, then beef mixture and sprinkle with Parmesan cheese. Use 8 x 10-inch casserole to layer eggplant. Bake at 350° for 30 minutes.
Brown chili meat and drain. Add all other ingredients and bring to a boil. Simmer for 45 minutes to 1 hour.
Preheat oven to 350°. Melt butter in square pan. Sprinkle brown sugar in pan. Arrange pineapple and cherries over sugar mixture. Mix cake as directed on label. Pour batter in pan. Bake for 50 minutes. Turn upside-down on cake plate.
Peel avocados and break into chunks; do not smash. Add sour cream, lemon juice, garlic and salt. Mix well, but don't smash the avocados. Strain a jar of salsa to remove liquid. Add strained salsa to avocados and mix. Serve with warm corn tortillas or tortilla chips.
In a 10-inch Dutch oven heat margarine until sizzling. Add corn, sugar, salt and water. Fry for 6 minutes.
Cook asparagus until just barely tender; drain. Add butter. Arrange in shallow buttered baking dish and sprinkle with Parmesan cheese. Over this pour egg and milk blended together. Sprinkle with salt and pepper and oregano. Dot with butter. Sprinkle lightly with more cheese. Bake for 30 minutes at 375°.
Blend with ice in blender. Pour into cocktail glasses. Yield: 8 to 10 servings.
Put butter and marshmallows together in a pan over low heat until melted. Stir in popped corn and beat well. Press into a tube cake pan and let cool.
Combine first 2 ingredients, then add the next ingredients except for the butter. Stir into seafood mixture. Spoon into a 6 x 10 x 1 1/2-inch baking dish. Combine 1 cup breadcrumbs with melted butter. Sprinkle over seafood mixture. Bake at 350° for 20 to 25 minutes. Makes 4 to 6 servings.
In a large pot, saute onion and pepper in oil for one to two minutes; add tomatoes, okra and cabbage. Stir well. Add water; and on high heat, bring to boil. Reduce heat to medium, cover pot and cook 30 to 45 minutes. Add salt to taste. Stir occasionally. Great with corn bread.
Beat egg whites until stiff. Cook sugar, syrup and water to hard ball temperature. (Will form a ball when dropped in glass of cold water and "clink" when tapped against side.) Beat into the egg whites, pouring in very slowly. Add vanilla and chopped nuts. Beat until stiff.
Thirty minutes before roast beef is done, prepare Yorkshire Pudding. Heat square 9 x 9-inch pan in oven. Heat 1/2 cup vegetable oil in pan over stove. Mix flour, salt, milk and eggs. Mix all ingredients with hand beater just until smooth. Take out heated pan from oven; pour in 1/2 cup heated oil and add the mixture. Put in 425° oven for 30 to 40 minutes. When golden brown remove from oven and immediately cut into squares and remove from pan. Usually there is still oil in the pan. If you wait to remove the Yorkshire Pudding from the pan the excess oil will be absorbed into the pudding and will stick to the pan. Serve with butter.
Brown hamburger meat; salt and pepper to taste. Cut cabbage coarsely. Chop onion. In a 3-quart casserole dish, add 1/3 of the cabbage, 1/2 of the hamburger meat and 1/2 of the onion. Layer these. Add 1/3 of the cabbage and the last 1/2 of the hamburger meat and the last 1/2 of the onion and the remaining 1/3 of the cabbage. Pour tomato soup over the top. Do not stir or mix. Cover and bake in 350° oven for 40 to 60 minutes.
Combine soup, 1/2 cup cheese, onion, salt and milk. Add potatoes and mix well; put in greased baking dish. Top with 1/4 cup cheese and bake at 350° until potatoes are tender, about 1 hour and 15 minutes.
Cook ground meat in a skillet; drain. In an oblong baking dish, spread refried beans on bottom; spread the meat on top of beans. Spread Old El Paso salsa over meat; sprinkle cheese. Bake for approximately 30 minutes at 350°. Let cool. Spread the sour cream over top and garnish with black olives. Serve as a meal with tortillas or as a dip with nacho chips.
Peel apples and slice thin. Bring to rolling boil all ingredients except apples. Add the apples, stirring carefully to cover with liquid. Cook on medium to medium-high until apples are transparent. Remove apples with slotted spoon, leaving juice to continue cooking until slightly thickened. Pour over apples and allow to cool before serving.
Arrange bread slices in greased baking dish. Cover bread with browned, drained sausage. Mix together beaten eggs, mustard and milk. Pour over sausage. Sprinkle cheese on top and cover with undiluted soup. Put in refrigerator overnight. Bake at 325° for 1 1/2 hours.
Cook together until veggies are cooked; add chicken. Cook this in a 5-quart stew pan. Eat with cornbread.
Brown bacon, hamburger and onion. Mix in other ingredients. Bake 1 1/2 hours or put in crockpot and cook on high for 2-3 hours.
Blend catsup gradually into cream cheese. Add salad dressing, onion, horseradish, Worcestershire sauce and Tabasco; blend thoroughly. Fold in shrimp; chill at least 1 hour. Makes 2 1/2 cups.
Fry chicken in butter until white on the outside. Take chicken out and saute broccoli and cauliflower in remaining butter. When thawed, mix in broccoli cheese soup and milk. Heat until simmering, then pour chicken back in and cook for about 10 minutes.
Stir juices, water and sugar together in pitcher until sugar is dissolved. Just before serving, add ginger ale. Pour over cracked ice which has been placed in glasses. Serves 4 cups.
Mix mayonnaise, water and vanilla. Then mix together flour, soda, sugar and cocoa. Add to liquid mixture. Bake in 2 layers in a 350° oven until done.
In large stewer, brown hamburger; drain. Add water. Bring to a boil. Add all ingredients. Stir well, until mustard is dissolved. Lower heat and simmer for 1 1/2 to 2 hours.
Cook noodles according to package directions omitting salt and oil in the water. Drain and combine with the tuna, mayonnaise, celery, onion, bell pepper and peas. Set aside.
In a large bowl, pour in scalded milk. Add salt, shortening, 5 tablespoons sugar and beaten eggs. In a small bowl, combine 1 tablespoon sugar and yeast with the warm water. Let yeast mixture set for at least 10 minutes and then blend with the ingredients in a large bowl. Add 1 1/2 cups whole wheat and 1 1/2 cups white flour. Blend this mixture to a soft dough. Continue to gradually add the rest of the flours, remembering to keep the dough soft. Keeping the dough soft is the real secret to making light rolls.
Sift dry ingredients; add liquids and mix until smooth. Add 1 can poppy seed filling and/or 1 cup of chopped nuts (optional). Beat well on medium speed for 2 minutes. Use a 10-inch tube pan. Do not grease pan. Bake at 350° for 1 hour and 10 minutes or until tested done. Cool cake before removing from pan.
Saute onion in 1 stick of margarine; add to other ingredients. Bake at 425° for 30 minutes. (Dot with butter before baking.) (This tastes better if it is made in a long dish so it will be thin.)
Melt butter and add sugar. Mix and add nuts. Cook until mixture reaches 290°. Cook 5 minutes longer. Pour on cold board (I used cookie sheet). Spread. Place 2 Hershey bars on top and then spread chocolate as it melts. Let cool completely. Crack up.
Mix 1/2 cup bread crumbs, 1/2 cup milk, 1 egg and 4 tablespoons ketchup together. Make into balls in pan.
Mix all together in a 1 1/2 quart casserole. Bake at 325° for 1 1/2 hours. Stir once during baking.
Combine all ingredients in a slow cooker. Cover and cook 4 to 6 hours on low heat. Serves 8.
In 3-quart pan, heat oleo. Cook onions until tender. Stir in flour. Slowly stir in water. Add tomatoes and remaining ingredients (except lemon slices). Heat to a boil. Reduce heat to low. Cover and simmer 20 minutes. Stir frequently. Add more water, if needed. Makes 4 servings.
Place pork chops in shallow baking dish. Cover with apple slices. Pour apple juice on top. Sprinkle with cinnamon; cover and bake at 350° for 1 hour. Take off cover and bake 15 more minutes. Serve and enjoy!
Mix all ingredients together and chill. Hollow out a round loaf of bread (preferably rye or pumpernickel). Save the pieces of bread removed and use them for dipping. You can use crackers or cut up vegetables.
Mix together the flour, sugar and melted margarine; set aside. Cook the zucchini with lemon juice until tender. Add the sugar, cinnamon and nutmeg; cook 1 more minute, then add 1/2 cup of the flour mixture that was set aside. Grease a 13 x 9-inch pan. Take 1/2 of the flour mixture; pat down into pan. Put zucchini mixture on top. Top with remaining flour mixture. Bake at 350° for 30 minutes. Enjoy! Tastes like apple pie.
Cut shapes out of the lids (often you can get them from meat department of grocery stores). Color and draw on the plastic. Place them on a cookie sheet and bake them at 350° for a few minutes.
Bake cake mix as directed. While cooling, mix vanilla pudding as directed, adding cream cheese. Layer strawberries on cake. It is best to slice strawberries. Next, pour pudding and ice with strawberries. Serves 12.
Mix all ingredients. Bake in a casserole dish in a 350° oven for 45 minutes.
Wash beans and place in a large kettle. Cover with the 2 quarts of cold water. Simmer for 3 minutes and then allow to soak for 1 hour. Add ham, salt, pepper, bay leaves, carrot and celery. Cover and simmer for 3 1/2 hours. Add onion during the last 1/2 hour. Mash beans slightly. Season with salt and pepper to taste.
In a 13 x 9 x 2-inch dish, place first 3 ingredients and microwave on High for 1 minute. Stir well. Add cereals, pretzels and nuts, mixing to coat. Microwave 5 to 6 minutes, stirring after 3 minutes, until evenly toasted. Yield: 2 1/2 quarts.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into Jell-O in large bowl until completely dissolved. Stir in measured liquid. Refrigerate until slightly thickened. Stir in whipped topping until smooth. Stir in pineapple, oranges, marshmallows and coconut. Spoon into mold. Refrigerate 3 hours or until firm. Makes 10 servings.
Mix ingredients together. Bake in a greased, floured tube pan at 325° for 1 1/2 hours.
Mix together. Marinate 20 minutes to 2 hours. Great on chicken, pork or shrimp.
Put flour and sugar in large bowl. In pan bring to boil butter, shortening, cocoa and water. Pour over flour and sugar; mix well. Add buttermilk, vanilla, cinnamon and soda. Mix well and pour batter into greased and floured sheet pan. Bake for 20 minutes at 400°.
Put pineapple plus juice and pie pie filling in a 9 x 13-inch pan. Sprinkle cake mix over and pour melted oleo over that. Sprinkle coconut on top. Bake at 325° for 1 hour. Serve with whipped cream.
Make small meatballs with hamburger, onion, bread crumbs, salt, egg, tomato sauce and garlic powder. Shape into balls.
Sift together flour, baking powder, baking soda and salt. Work shortening with a spoon until fluffy and creamy. Add sugar gradually, while continuing to work with a spoon until light. Add eggs and beat well. Add flour mixture alternately with the bananas, a small amount at a time, beating smooth with a spoon after each addition. Turn into a greased loaf pan, 9 x 5 x 3-inch. Bake in a 350° oven for 1 hour and 10 minutes.
Combine all ingredients except herring and mix well. Add the herring and refrigerate until it is time to serve. Great with pumpernickel bread. Serves 25 to 30 people as hors d'oeuvres. Keeps indefinitely in refrigerator.
Sprinkle cubed cheese and onion over potatoes. Place pimento, garlic salt and parsley on top. Put bread cubes over top of casserole. Pour margarine over top. Bake at 350° for 15 minutes.
Mix all ingredients well. Cook to a boil, stirring constantly. When it foams up, reduce heat, then cook down again. Add a big spoon of butter and 1 spoon vanilla. Beat well and spread on cake. Cooking time is about 15 minutes; will be soupy.
Mix dry ingredients with wet. Bake at 450° for 15 minutes. Serves 1 dozen.
Grease casserole dish. Beat 8 eggs and milk with seasonings. Pour over croutons and cheese. Fry and drain meat and crumble over casserole. Cover with foil and refrigerate overnight. Bake covered 350 for 30 minutes. Remove foil and bake additional 15 minutes.
Mix well and let rise 1 hour and work down. Let rise another hour and work out into either 6 loaves of bread or about 6 dozen rolls. Bake at 350° for 1/2 hour for rolls or 45 minutes for bread.	Grease top after baking with lard.
Mix all ingredients together in a large bowl. Drop by 1/3 to 1/2 cupfuls or by ice cream scoops. Bake at 350° for approximately 12 minutes. Makes a bunch!
Prepare the night before serving. Use large bowl that can be covered tightly. Break lettuce and cauliflower into bite size pieces. Dice onion. Layer in this order: lettuce, onion, bacon and cauliflower. Combine the remaining ingredients and spread on top. Cover tightly. Mix well just before serving.
Spread rice in 9 x 13-inch pan. Put chicken on top and add 1/2 envelope dry onion soup on top. Bake at 325° for 2 1/2 hours. (May increase temperature and cook for shorter time.)
On wax paper, mix flour, 1/2 teaspoon of the salt, half of the pepper and half of the rosemary. Coat chicken in flour mixture; shake off excess. Melt butter in a large skillet over medium-high heat. Add chicken; saute 5 minutes or until just cooked, turning once. Place on platter.
Crush cookies and put half of crumbs in a 9 x 13-inch pan. Mix cream cheese and margarine until smooth. Mix in sugar and fold in Cool Whip. In separate bowl, mix together pudding mixture and vanilla. Fold cream cheese mixture into pudding. Pour into pan on top of crumbs. Sprinkle remaining crumbs on top. Refrigerate to set.
For apple fritters, add 4 tablespoons of sugar, 1 1/2 cup pared chopped apples and 1/4 teaspoon of cinnamon.
Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in crock-pot. Add can of soup. Cover and cook on low for 6 to 8 hours (high for 3 1/2 hours).
Cook broccoli in boiling water until not quite done. Mix mushroom soup with 1/2 cup milk and add onion juice. Place layer of broccoli in casserole dish, layer of bread crumbs, layer of mushroom soup mixture and layer of cheese. Repeat, making 2 layers. Top with buttered crumbs and Parmesan cheese. Bake at 350° for 30 to 40 minutes.
Preheat oven to 350°. Spray glass pan, 9 x 13-inch or 2-quart. Spread crescent rolls across bottom and sides of pan. Brown hamburger and 1/2 an onion in pan. Drain.
Sprinkle chops lightly with salt and pepper. Heat oil in large skillet. Cook pork chops on high heat 4 to 5 minutes each side. Transfer to plate. Cover. Keep warm. Add shallots and thyme to skillet. Cook 1 minute. Add Port wine, chicken broth and cherries to skillet. Bring to boil. Cook until reduced by half, about 3 minutes. Return pork chops to skillet. Cook until meat is heated through. Sprinkle with parsley when serving.
Cut ends off cucumbers and pack in a gallon big-mouth jar. Cover with vinegar and let set for 6 weeks.
Beat egg white until stiff, then mix the rest of ingredients and dip pecan halves and put on buttered foil. Bake at 275° until light brown about 20 minutes.
Drain crab meat. Chop eggs. Blend all ingredients. Serve as stuffing for tomato on lettuce leaf. Top with slices of avocado and sprinkle with paprika. Serves 8 or 9.
Heat sugar, Crisco, honey and molasses in pan until shortening is melted. Cook over low to medium heat and stir to prevent scorching or crystallizing.
Line cookie sheet with foil. Separate graham crackers and lay side by side. Preheat oven to 350°. Melt butter, margarine, and sugar; cook for 2 minutes. Add pecans and pour over crackers. Bake 10 minutes. Let cool about 3 minutes; remove from cookie sheet. Cool and store in an airtight container.
In 8-cup measure, place the broccoli, carrot, onion and water. Cover with plastic wrap and microwave on High for 5 minutes or until the vegetables are tender.
Slice bananas very thin. Sprinkle with sugar. Bake in oven on cookie sheet at 350° until crisp.
Place the tomatoes, onions, bell peppers, and cucumbers on a serving platter. In a bowl, whisk together the olive oil and vinegar. Season with salt and pepper to taste. Pour the vinaigrette over the vegetables. Crumble the feta over the salad, sprinkle the olives and oregano over the top, and serve immediately. Makes 8 servings.
Combine all ingredients; mix well. Shape into cakes. Fry in shortening (or oil) until done, browning on both sides. Drain on paper towels.
Cut vegetables in 1/2-inch pieces. Place in large skillet and saute. Brown sausage. Put vegetables and sausage in casserole. Add juice, paste, garlic, salt, sugar, oregano and allspice. Bake at 375° for 1 hour.
Cream butter and sugar; add eggs and beat. Sift dry ingredients and add to creamed mixture; fold in vanilla and sour cream and mix gently. Combine brown sugar, cinnamon and pecans. Spoon half the pecan mixture into a greased and floured Bundt or tube pan. Cover with half the batter. Spoon on remaining pecan mixture and cover with batter. Bake in a 350° oven for 55 to 60 minutes or until wooden skewer inserted in center comes out clean. Do not overbake. Set aside for 10 minutes. Run sharp knife around edge. Invert onto plate. Sprinkle with confectioners sugar when cool. Yield: 12 to 15 servings.
Melt margarine and add flour. Cook, stirring constantly, for 2 minutes. Do not brown. Stir in milk, salt and pepper. Cook until smooth and thickened. Combine drained macaroni with white sauce. Pour into 13 x 9 x 2-inch pan. Top with cheese. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes. Place under broiler for a few minutes if a browner crust is desired. Serves 8.
Brown smoked sausage in skillet. Place all ingredients together in an electric rice cooker. Cook just as you would cook rice. When the bell rings on rice cooker the jambalaya is ready. Yields 6 to 8 servings.
In a 9 x 5-inch dish, dissolve the raspberry Jell-O in the hot water; add the grape juice. Add the pineapple and chopped pecans. Chill until set. Combine the cream cheese and Cool Whip and spread over Jell-O mixture. Sprinkle nuts over top and chill.
Line a 15 x 10 x 1-inch baking pan with graham crackers. In a saucepan, bring butter and sugar to a boil. Boil for 2 minutes. Remove from the heat. Stir in nuts. Spoon over the graham crackers. Bake at 325° for 10 minutes. Immediately remove from pan onto foil. Cool. Break apart. Yields 3 to 4 dozen.
Mix separately from cake. Pour this mixture over unbaked cake mix. Bake 50 minutes at 350°.