HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat and stir in double boiler the soup, Velveeta cheese and Old English cheese. In separate pan, boil for 8 minutes the celery, pimientos, olive, green pepper and onion juice. Drain and add to double boiler along with chicken and heat to serving temperature. Serve over chow mein noodles. Serves 10.
Peel and soak eggplant in salted water for 8 hours in the refrigerator. Drain and cut into 1 1/2-inch cubes. Place eggplant in large saucepan. Cover with water; bring to boil and boil for 3 minutes. Drain and place eggplant in shallow, 10 x 6 x 2-inch baking dish. Set aside. Melt butter in medium saucepan over low heat. Combine onion, garlic, oregano and green pepper in butter until tender.
Mix sugar and cinnamon in bag. Cut biscuits in halves. Shake in sugar mixture and layer in greased Bundt cake pan or angel food cake pan.
Mix and knead together. Form patties and fry, adding Worcestershire sauce to top of patties.
Sift flour and sugar into large bowl. In saucepan, mix oleo, shortening, cocoa and water. Bring to a boil and pour over flour mixture. Mix well and add buttermilk vanilla, salt, cinnamon, soda and eggs. Mix well. Pour batter on greased and floured jellyroll pan. Bake 20 minutes at 375°.
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain. Stir in sauce mix, water, corn (with liquid), tomatoes (with liquid) and cheese; break up tomatoes with fork. Heat to boiling, stirring constantly; reduce heat. Cover and simmer, stirring constantly; reduce heat. Cover and simmer, stirring occasionally for 10 minutes. Stir in noodles and zucchini. Cover and cook 10 minutes longer. Sprinkle each serving with grated Parmesan cheese, if desired. Makes 9 1/2 cups soup.
Separate eggs; put whites in a small bowl. Mix lemon juice, condensed milk and egg yolks. Pour into pie crusts. Beat egg whites until thick. Add sugar and vanilla; beat until stiff. Spread over pies. Bake at 350° until brown. Chill and serve.
Mix all ingredients; mold into loaf pan. Bake at 350° for 1 1/4 hours. Serve with mashed potatoes and gravy the low-fat way. It freezes beautifully!
Combine all ingredients. Toss well and chill thoroughly. Serve on a bed of lettuce. This can make a delicious sandwich filling. Makes approximately 3 salad servings or 4 sandwich filling servings.
Melt butterscotch morsels and peanut butter over low heat until creamy. Put corn flakes in bowl and pour on 1/2 of creamy mixture and toss, then add the remainder of creamy mixture and toss to coat flakes. Spoon on foil. Let set until cold, then put in tins.
Layer as listed. Sprinkle sauce on top. Bake 30 minutes at 400°.
Combine graham cracker crumbs, sugar and melted butter. Press into a 9-inch pie pan. Press 1/2 ice cream into crust. In a small bowl, mix peanut butter and syrup. Spread over ice cream. Top with remaining ice cream. Sprinkle on nuts and freeze.
Mix flour, oleo and chopped nuts. Press on the bottom of 13 x 9-inch pan. Bake 15 minutes at 375°. Cool completely in refrigerator for several hours (until chilled).
Mix all ingredients and let simmer 45 minutes to one hour. Pour over cooked and drained spaghetti.
Spread sauce on a piece of loaf bread. Then put on the cheese. Add the other topping that you like on your pizza. Place on a baking sheet and bake for 10 minutes or until cheese has melted. This makes a great after school snack.
Place the Crisco, flour and salt into a large bowl. Use your hands to work the Crisco into the dry ingredients. Add the water and continue mixing and work into a firm ball. Divide into 10 balls; wrap and freeze. Thaw as needed. Rolls out perfectly every time.
Put cranberry juice and apple juice in percolator coffeepot. Put remaining ingredients in percolator basket. Perk as you would coffee and enjoy.
Brown crumbled sausage in large skillet; drain. Add onion, green pepper and celery. Continue cooking until vegetables are transparent. Add uncooked rice, soup, cheese and pimientos. Mix all well. Pour in 3-quart casserole. Cover and bake in preheated 325° oven for 1 hour or more until rice is tender.
In mixing bowl, mix all dry ingredients and milk. Mix until smooth. Melt butter in deep 9-inch pan or casserole dish. Pour mixture in melted butter; do not stir. Pour in peaches and add cinnamon; do not stir. Bake at 350° until golden brown.
Combine soup, milk and curry powder in 2-quart casserole. Stir in tuna, noodles, celery, raisins, almonds and 1/2 the onion rings. Microwave at High 5 minutes. Stir well. Sprinkle on remaining onion rings. Microwave 4 to 6 minutes until heated through.
Mix everthang but applesauce reel gud 'n pack in a square cake pan...add applesauce 'n cook in ice box fur several hours...cut in squares 'n slop on sum whipped cream.
Preheat electric roaster to 400°. Scale and clean fish leaving head and tail on, if desired. Combine remaining ingredients for stuffing. Stuff and truss the fish. Place in greased casserole. Place on roaster rack. Bake in electric roaster at 350° for 1 hour (steam vents open).
Beat together until smooth. Pour into greased 10-inch skillet (with ovensafe handle). Bake in preheated oven at 450° for 5 to 8 minutes. Then reduce heat to 350° for 5 minutes longer. The finished product will be golden brown with 1/2 to 1-inch sides. Remove from skillet and then brush with melted butter, powdered sugar and lemon juice. Then serve.
Brown ground beef, onion and celery in a skillet. Add tomato soup. Add Worcestershire. Season with salt and pepper to taste. Cover and let simmer for 15 minutes. Butter hamburger buns and broil until slightly toasted. Spoon on beef mixture.
Place popped corn in large brown paper bag. Place brown sugar, butter, corn syrup, vanilla and salt in 2-quart glass bowl or casserole. Microwave at High setting (100%) 3 to 4 minutes, stirring after each minute, until mixture comes to a boil. Microwave 2 minutes more. Stir in baking soda. Pour syrup over popped corn in bag. Close and shake well. Microwave at High setting 1 1/2 minutes; shake bag well. Microwave 1 1/2 minutes more. Shake bag and put caramelized popcorn into large roasting pan. Cool and stir to separate kernels. Makes about 3 quarts.
Mix well. Pour into buttered dish. Top with a few crumbs and butter and bake at 300° for 45 minutes.
Heat oven to 350°. Cut butter into cake mix until crumbly. Stir in coconut. Press mixture lightly into ungreased 9 x 13 pan, building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg (yolks); drizzle on apples. (Topping will not completely cover apples.) Bake 25 minutes or until edges are light brown. Serve warm.
Mix all ingredients together. Bake at 350° for about 30 minutes in 2 layer cake pans or a 13 x 9-inch cake pan. Cool before frosting.
Cream butter, sugar, eggs and vanilla. Add flour. Put vinegar into a cup and stir in baking soda (it will foam), then add this mix into the batter. Chill for a day or 2. Roll out chilled dough. Bake at 350° until golden brown.
Shred zucchini coarsely; drain in colander. Grate onion coarsely. Combine all ingredients, except oil and seasoned salt. Use only enough flour to hold mixture together. Heat oil in large Teflon skillet (you may need more oil if not using Teflon). Drop fritter mixture, a tablespoon at a time, into oil. Flatten with back of a spoon. Cook over medium heat until crisp brown; turn and brown on other side. Drain on paper towels; sprinkle with seasoned salt. Can be reheated. Serves 4.
Combine milk and soup in bowl, mixing well. Layer potatoes, onion and soup mixture in a 1 1/2-quart casserole dish. Dot with butter. Bake for 45 minutes, covered. Uncover for 15 minutes.
Preheat the oven to 350°. Wash the whole carrots. Trim off the top and small lower end. Grate each carrot stick until you have one pound of carrot shreds (it measures to about 3 cups). Combine the sugar and vegetable oil in a large bowl. Add the eggs, one at a time. Beat well. Sift the flour, baking powder, baking soda and salt. Add this dry combination to the oil mixture, while constantly beating. Add carrots and nuts and blend well.
Mix ingredients and pour into unbaked pie crust. Bake at 350° for 35 to 40 minutes. Makes 2 pies.
Mix well. If sticky, add small amount flour. Roll out in confectioners sugar. Cut and place on cookie sheet. Let stand overnight, covered. Bake at 350° for 10 minutes.
Bring water and salt to rolling boil. Add grits. Cook 5 minutes. Add butter and garlic roll. Let melt. Beat egg in measuring cup. Finish filling with melted butter mixture. Mix in with grits. Pour into greased casserole. Bake 1/2 hour at 350°.
Note: Can dust with powdered sugar after baking or cover with Rum Glaze (following).
Finely crush crackers. Remove skin and cut away excess fat from chicken. Place butter in pie plate; cover with wax paper. Cook at High (100% power) for 1 to 1 1/2 minutes, until butter melts. On wax paper, mix crumbs, paprika, salt and rosemary. Dip chicken in butter, then coat with crumbs. Arrange coated chicken on rack in a 12 x 8-inch baking dish. Cover with wax paper. Cook at High for 9 minutes. Remove wax paper; rotate dish half turn. Cook at High for 5 to 7 minutes longer, until chicken is tender. Let stand 5 minutes before serving. Serves 4.
In iron skillet, cook and crumble bacon. In bacon grease, cook onion until tender. Add 2 cans tomatoes. Add brown sugar and A.1. sauce. Simmer 10 to 15 minutes. Mix in kraut. Mix and put in 9 x 13 x 2-inch baking dish. Pour barbecue sauce over kraut. Bake 1 hour at 350°.
Melt caramels with 1/2 cup evaporated milk. Set aside. Mix melted butter, cake mix, 1/3 cup evaporated milk and nuts (this mixture is thick). Press half of the dough in pan and bake 8 minutes at 350°.
Melt Velveeta cheese in microwave or saucepan. Add soup, sausage and salsa. Heat until hot. Serve with tortilla chips or your favorite chips.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt; set aside. In a large mixer bowl, beat butter, sugar, brown sugar and vanilla until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by spoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes until edges are golden brown. Makes about 5 dozen.
Beat eggs until light and fluffy. Add sugar, vanilla and oil and blend well. Stir in grated zucchini. Sift together the dry ingredients. Blend into creamed mixture. Fold in nuts. Turn into 2 greased loaf pans. Bake 1 hour at 350° or until done.
Add lemon juice to fish; add rest of ingredients and mix well. Bake in greased baking dish at 350° for 30 minutes.
Mix oatmeal, sugar and flour. Soften margarine; knead into the dry ingredients. Add water if needed to mix. Mixture should be thick; will not crunch if mixture is soupy. Put this on top of cooked apples or applesauce. Sprinkle with nutmeg and cinnamon. Cook at 300° for about 45 minutes, or until it is crunchy.
Cream sugar, butter and vanilla. Add eggs and bananas. Sift dry ingredients. Add to creamed mixture with sour cream. Add nuts and bake 30 minutes at 350°. Frost with Quick Caramel Frosting.
Pop corn and set aside. In large stew pan boil sugar, syrup (of choice), water and butter until a rolling boil is formed. Add vanilla and reduce heat to a simmer. Add popped corn and stir with metal spoons (plastic may melt). After all corn is coated with syrup mixture, remove from heat. Using rubber gloves, form corn into balls and place on a greased cookie sheet to cool. Cover with plastic wrap and refrigerate approximately 20 minutes and serve.
Mix and sift flour, salt and 1 tablespoon sugar. Combine eggs, milk and melted butter. Add to flour mixture; stir until smooth (batter will be very thin). Bake on hot griddle, using 1/2 cup to each large pancake (8 or 9-inch). Keep warm until all are finished. Serve with sour cream or preserves. Makes about 8 large pancakes.
Preheat oven to 350°. Cook grits in salted water. Cut cheese into small pieces and stir into hot grits and margarine. Cool. Beat eggs with milk. Fold in slowly. Add garlic salt to taste. Pour in 1 1/2-quart greased casserole. Bake 1 hour.
Beat the cream cheese, crushed strawberries and juice, strawberries, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into crusts. Refrigerate several hours or overnight. Garnish with strawberry halves.
In a blender or food processor combine avocados, cilantro, onion, peppers, garlic, lime juice and salt. Cover and blend until nearly smooth, stopping and scraping as necessary. Transfer mixture to a bowl. Cover with plastic wrap directly touching the surface to prevent darkening. Chill for up to 24 hours if needed. Makes 1 3/4 cups. Contains 26 calories per tablespoon.
Heat oven to 375°. Grease a 15 x 10 x 1-inch jellyroll pan. Line pan with waxed paper. Grease wax paper. Beat until fluffy the eggs and sugar. Beat in pumpkin. Stir in buttermilk baking mix, nutmeg, pumpkin pie spice and cinnamon. Pour into pan and spread evenly. Sprinkle with nuts. Bake 12 to 14 minutes. Invert onto towel dusted with powdered sugar. Peel off waxed paper. Roll up cake and towel from short side. Place on wire rack and cool completely. Unroll cake. Spread with filling. Re-roll cake and refrigerate.
In a wok or large skillet add chopped tomatoes, onion, peppers, garlic and zucchini to your melted butter or oil. Cook medium-high heat stirring so heat is transferred evenly. Add soy sauce to taste.
Brown meat in oil. Add vegetables and seasonings; stir. Add tomato soup. Simmer until vegetables are tender.
Combine the first 2 ingredients. Stir in next 3 ingredients; mix well. Chill. Serve with gingersnaps or shortbread.
Mix together chex cereals, pretzels, oyster crackers, corn nuts, peanuts & mixed nuts in a large bowl. Set aside. Melt margarine in small bowl. Add Worcestershire sauce, lemon juice, lawrys salt, onion powder & garlic powder, mix well. Pour margarine mixture over cereal mix and toss gently to coat cereal well. Spread on 2 large cookie sheets. Pour cheese crackers on top. Bake at 250° for 1 hour, stirring gently every 15 minutes. Cool completely before putting in air tight container.
Mix butter and flour into sour cream. Add seasoning. Put 1 can beans in dish. Put 1/2 cheese on top, then other can and rest of cheese. Add cream mixture and then crumbled corn flakes. Bake at 400° for 25 minutes.
Cook linguine according to package directions. Drain well. Combine with tomatoes, olives, salt and pepper. Pour salad dressing over and mix well. Cover and marinate overnight in refrigerator. Serves 6 to 8.
Boil potatoes; cut into cubes. Cube Velveeta cheese; chop onion and bacon. Mix potatoes, cheese, onion and bacon with mayonnaise and season to taste. Put in casserole dish. Bake 1 hour at 350°. Can be prepared ahead and baked when ready to serve.
Beat sugar, melted butter, egg and milk in a large bowl for 2 minutes at medium speed. Stir flour, baking powder and salt. Sprinkle with brown sugar. Dot with bits of butter. Sprinkle with cinnamon. Bake at 425° for 35 minutes until center of cake is done. Let cool 10 minutes before cutting.
In a large sauce pan saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat to simmer, uncovered, for 30 minutes. Remove from heat, stir in sour cream and milk. Serve immediately.
Dissolve yeast in warm water; stir in sugar and shortening. With spoon, mix in sifted flour until dough is easy to handle. Keep dough soft, almost sticky.
Mix the Accent, paprika, Worcestershire sauce, salt and seasoned pepper together. Rub into all sides of roast.
Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crock-pot. Place the thinly sliced pepper rings in bottom of crock-pot, reserving a few to place on top of meat if desired. Arrange meat on peppers, careful not to stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. Cover and cook on low for 8 to 10 hours or on high for about 4 hours. Serve with mashed potatoes and simply seasoned vegetables. Yield: 8 servings. Carbohydrate 3 g, protein 34 g, fat 14 g, calories 237.
Brown ground beef; add mushrooms, onion and green pepper. Saute with beef until onion is tender. Dissolve bouillon cube in boiling water. Pour into 1 1/2-quart casserole. Stir in rice, beef mixture and seasonings. Cover and bake for 1 hour at 375°. Uncover and bake 10 to 15 minutes until browned and liquid is absorbed. Top with Parmesan cheese.
Preheat oven to 350°. Spray a 1 quart baking dish with non-stick cooking spray. In a small bowl, combine buttermilk, baking mix, 1 Tbsp. sugar and the cardamon. Stir until smooth and set aside. In a medium saucepan, combine apples, the remaining 1 Tbsp. of sugar and the lemon juice; bring to a boil. Reduce heat to low; cook, stirring constantly 5 minutes until fruit is soft. Pour into prepared baking dish. With spoon, evenly drop batter over fruit. Bake 20-25 minutes, until browned. Let cool.
Blend until smooth (30 seconds). Pour into 8 dessert dishes. Chill at least 1 hour. Top with whipped cream.
Wash beans and soak overnight in cold water. In the morning, drain and add 2 quarts fresh water. Cook until almost tender. Drain. Add the other ingredients. Place strips of bacon over beans. Bake, covered, at 325° for 2 hours. Leave, uncovered, the last 20 minutes.
Cook broccoli in microwave until almost tender. (Also can be cooked on stove top.) Blend cheese, soup and milk. Saute onion in olive oil and add to cheese mixture. Add remaining ingredients. Mix well. Bake at 350° for 30 to 40 minutes.
Thank you, Lord, for your love for each of us, for your provision for our physical and spiritual needs, for this good food. May we constantly remember that all these good things which we enjoy are gifts from your hand. Give us truly grateful hearts, we pray. Amen
Cook first 4 ingredients to a soft ball stage. Beat, beat, and beat until creamy. Add pecans. Drop onto waxed paper. If it gets hard, add about a teaspoon of half and half each time needed.
Add all ingredients except frosting to prepared brownie mix. Bake according to brownie mix when cool. Frost with chocolate frosting (try white chocolate frosting). Slice and serve when cool!
Empty pineapple into a greased 9 x 13-inch cake pan, covering bottom of pan. Spoon pie filling over pineapple. Sprinkle dry cake mix over all. Slice margarine over top of cake mix. Bake in a 350° oven for about 1 hour.
Melt and heat thoroughly in crockpot or in saucepan over low heat. Serve with tortilla chips.
If desired, rub a shallow 2-quart baking dish with garlic. Spread dish with margarine, then spinach. Add the fish fillets and season lightly with salt, pepper and lemon juice. Add onion rings and spread soup on top. Arrange tomato slices on soup and sprinkle with oregano. Bake in a 350° oven about 35 minutes. Makes 4 servings.
Grind peppers and mix with vinegar and sugar. Boil 10 minutes. Set off stove for 5 minutes. Add Certo and stir well. Have jars ready to pack immediately.
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids to 125°. Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into 2 bread pans that have been greased and sprinkled with cornmeal. Sprinkle tops also. Cover. Let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool. Especially good toasted and served with butter and honey.
Heat milk and margarine together in saucepan until margarine melts. Pour into large bowl (mixing) to cool 5 to 10 minutes until lukewarm. Add 1/2 cup sugar, salt and egg. Mix. Add 2 cups flour to milk mixture and stir well. Dissolve yeast and remaining 1 tablespoon sugar in water and add to flour mixture. Stir in enough of remaining flour to make sticky dough.
Mix together first 4 ingredients. Use 1/4 cup mixture, pineapple juice, sugar, ginger ale and water.
Cook broccoli according to package directions; drain. Combine broccoli with the soup, mayonnaise and nuts. Add the eggs and onion and blend well. Spoon mixture into a greased 2-quart casserole dish. Sprinkle the cheese on top. Melt the butter or margarine and toss with the bread crumbs. Scatter over top of cheese. Place in a 350° oven for 30 to 35 minutes. Serves 6 to 8.
Brown the meat on both sides in a large pan. Lower the heat and add the chopped onion and celery. Cover and cook over a low heat until the meat leaves the bones. Remove fat and gristle and shred the meat. You may prefer to remove the fat prior to cooking so the broth can be used in the sauce.
Mix ingredients together. Place in casserole dish, 8 x 10-inches.	Bake at 350° for 25 minutes.
Mix yogurt and Cool Whip together. Fold in pie crust. Refrigerator for 4 hours.
To make filling, brown ground beef, onions and green pepper; drain. Add the remaining ingredients except for cheese. Bring to a boil; simmer, uncovered, for 20 minutes or until thickened. Add the cheese, stir until melted. Set aside.
Cream the cream cheese and sugar. Set aside. Place pretzels in bottom of a 9 x 13-inch baking dish. Put margarine on top. Bake 15 minutes at 400°. Cool slightly. Pour off excess margarine. Spread cream cheese mixture over lukewarm pretzels. Spread Cool Whip on top and chill.
Mix sugar, butter, egg, flour and salt. Spread in a 15 x 11-inch pan. Bake	25 minutes at 325°. Melt chocolate and spread on top of cookies. Press almonds on top of cookies.
Combine various amounts in a large crock with block of ice. Keep grape juice to a 3 to 1 ratio. Garnish with bunches of grapes, orange, lemon and lime slices. Empty all those partially filled bottles you have.
Cut shrimp and oysters into 1/4-inch pieces. Remove any remaining shell or cartilage from crab meat. Cook green pepper, onion and celery in butter until tender, but not brown. Add shrimp, oysters and crab meat. Cook over low heat until shrimp turn pink and oysters curl at the edges. Add remaining ingredients and heat to a near boil. Serve immediately. Makes 4 to 6 servings.
Melt white chocolate in a double boiler. Add nuts and pretzels; stir well. Pour onto ungreased cookie sheet in thin layer. Place in freezer until cold, 10 minutes. Remove and turn (upside-down). Break into pieces as peanut brittle.
Cook pudding as directed on package. Add cooked pudding to dry cake mix and mix well. Pour into 9 x 13-inch greased and floured baking pan. Put chocolate chips sprinkled over batter. Add nuts over batter. Bake in 350° oven for 30 minutes. Do not overbake or cake will be dry and tough. No icing needed.
Fold cottage cheese into Cool Whip. Sprinkle gelatin over mixture and blend well. Fold in fruit cocktail, marshmallows and nuts. Refrigerate.
Bake potatoes until tender. Scoop out the insides, making potato shells. Mash the potatoes with the butter and enough milk to do the job, keeping the mixture very stiff. Add the sour cream, ham and green onions, then scoop this mixture back into the potato shells. Top with cheese and bake until nicely browned.
Cook broccoli until tender. Do not overcook. Drain. Combine with other ingredients. Pour into casserole dish. Cover with cheese and cracker crumbs. Dot with butter. Bake at 350° for 45 minutes.
Beat margarine until very creamy. Add powdered sugar. Mix well. Add	vanilla flavoring, flour and salt. Stir in oatmeal with spoon. Roll out in balls and place on ungreased cookie sheet. Bake at 350° for 18 to 22 minutes until light brown. Roll in powdered sugar while hot.
With an electric mixer, cream 1 stick of butter, oil and the sugar. Beat in the eggs one at a time, beating well after each addition. Beat in the buttermilk and 1 teaspoon of the vanilla. Stir in 1/4 cup of the cocoa powder, flour, baking soda, cloves, cinnamon and salt until the mixture is just combined. Fold in the grated zucchini, which has been patted dry with paper towels. Stir in the chocolate chips and the walnuts. Pour the batter into 2 well-greased 9-inch round baking pans. Bake at 350° for about 25 minutes or until tester comes out clean. Let the cakes cool 10 minutes, then turn out of pans. Cool completely on racks.
Mix all ingredients together. Place in small ovenproof dish. Sprinkle top with bread crumbs. Bake at 350° for 30 minutes. Serve with Town House crackers.