HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate overnight. May add cayenne pepper. Serve with Fritos Scoops.
Mix all together well; mash. Place in casserole. Bake at 350° for 20 minutes. Remove from oven. Sprinkle with Parmesan cheese and paprika. Bake for an additional 5 minutes.
Dissolve jello in boiling water. Add mashed banana, partially thawed frozen strawberries and crushed pineapple. Pour half of the mixture and let set. Spread on sour cream and cheese which have been blended. Pour on remainder of jello and fruit.
Preheat oven to slow (250°). Sprinkle the roast with salt and pepper. Heat the oil in a Dutch oven or other heavy roaster and brown the meat lightly on all sides. Add the garlic, onions, celery, seasonings and wine; cover. Bake 6 to 8 hours or until the meat is thoroughly tender. Remove the bay leaf and allspice. Put the gravy through a sieve, or puree it in a blender. Serve with the sliced meat.
Mix everything together, except for olives and place in baking dish. Put olives on top. Bake for 1 hour at 325°.
Dip taco shells in gravy and enchilada sauce. Fill with hamburger, beans, sour cream and cheese. Fold over and place in 9 x 13-inch pan. Cover pan with foil and bake 20 minutes at 400°.
Cream oleo and sugar. Beat in eggs, one at a time. Add dry ingredients alternately with sour cream. Add flavorings. Bake in tube pan at 325° for 1 hour and 25 minutes.
Dissolve together cool coffee with gelatin. Add hot coffee. Add tsubushi and condensed milk. Pour into 9 x 13-inch pan. Chill.
Combine gingersnap crumbs, 1/3 cup almonds and cinnamon, mixing well. Add butter and stir well. Press evenly onto bottom of a 10-inch spring-form pan. Bake at 425° for 10 minutes. Cool crust completely on a wire rack.
In greased shallow casserole dish, arrange in layers the stuffing, beans, almonds and chicken. Pour soup mixed with milk over mix. Moisten 1 1/3 cups crumbs with 1/4 cup hot water and 2 tablespoons butter to spread on top. Bake at 400° for 30 minutes until bubbly hot.
In cold skillet, put ground beef, chopped onion and green pepper. Salt and pepper to taste. Stir with fork until browned. Pour in chili sauce, catsup and sugar. Stir until well combined. Cover and simmer gently for 20 to 30 minutes. Uncover and continue cooking until mixture is thick enough to spread.
Pour fruit in pie dish. Dot with 2 tablespoons butter or margarine. Sprinkle with 1 tablespoon tapioca. Put slits in top of dough. Brush with milk. Sprinkle with sugar. Bake in 425° oven 40 minutes or until brown.
Mix the first 5 ingredients together and sprinkle with the remaining ingredients. Refrigerate. Makes a large recipe. May be cut in half.
Cook and stir occasionally (first 3 ingredients) until mixture turns silver. Add the peanuts. Cook until caramel colored. Add coconut and soda. Stir and pour onto buttered pan. Cool. Break into pieces. Eat and enjoy!
Chop onions and fry with margarine. Put into bottom of baking dish. Put broccoli into boiling water until separated; drain. Put in baking dish. Add 2 cups of cooked rice. Pour two cans of soup over rice. Add cheese on top. Bake 1/2 hour at 350°.
Place rice on bottom of 3-quart baking dish. Lay chicken on top. Add salt and pepper. Mix soup and water. Pour over chicken and rice. Cover and bake 1 1/2 hours at 350°.
Mix first five ingredients. Add crabmeat, bread and mayonnaise. Mix together. Fry or broil until golden brown.
Combine all together. Serve in pita halves or atop fresh, baked bread.
In large saucepan, combine margarine, milk, sugar and cocoa. Heat to boiling, then boil 1 minute. Remove from heat. Stir in peanut butter, vanilla and oatmeal. Drop by rounded tablespoonful onto wax paper. Remove when cool.
Mix. Pour in vanilla wafer or graham cracker crust. Top with green or red cherries and pecan halves.
Mix well and pour into loaf pan. Bake 1 hour at 350°. Mixture can be used to make meat balls.
Combine pineapple juice and water in a 2-quart saucepan. Heat to boiling. Remove from heat. Add gelatin and stir until dissolved. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into 8-cup mold. Chill until firm. Unmold onto serving plate. Garnish with strawberries.
Cooking Vegetables: Place 2 to 3 cups of water in a large pot, add 2 to 3 beef bouillon cubes and bring to a boil. Lower the heat and add the carrots and celery; cook for 10 to 15 minutes, then add the potatoes and cook for an additional 15 to 20 minutes.
In a bowl, mix soup, water, cilantro, cumin and chilies together. Line a baking pan with 1 layer of tortilla chips. Sprinkle onions, green peppers and olives over chips. Then add cheeses next. Pour 1/4 of the soup mixture over the chips. Keep repeating steps until all ingredients are gone. Bake for 45 minutes in 350° oven. Remove cover for last 15 minutes of baking to let it crisp.
Melt cheeses. Add all ingredients to hot melted cheeses except tomato. You will need to stir often. Add tomato and serve hot with chips. This can be refrigerated for later use. Then reheat and enjoy.
Cook onion, green pepper and celery in oil until onion has a clear look. Mix all ingredients, then pour into baking dish and warm in oven until bubbly.
Cook roast in water to cover with garlic & onions for 5 - 6 hrs. at 275°. Drain water off and add beef broth and the mushroom gravy. Simmer for 15 minutes.
Line pan with pastry. Then alternate potatoes with sugar, spice, lemon juice and butter. Pour the wine over this. Cover with pastry shell and bake at 350° until brown. Serve while warm.
Beat eggs for 5 minutes; cream with sugar. Add pumpkin and lemon juice. Combine dry ingredients; add gradually to creamed mixture. Bake for 12 to 15 minutes at 375° in jelly roll pan (17 1/4 x 11 1/2 x 1-inch). It looks like a cookie sheet with 4 sides. Turn onto towel which has been heavily dusted with confectioners sugar. Roll (with towel) while warm, beginning with 11 1/2-inch side. (Roll will be 17 1/4-inches long.) Unroll when cool. Spread with filling and re-roll. Refrigerate. Slice as needed.
Soften cream cheese with juice from fruit cocktail. Add fruit, nuts and marshmallows. Let stand in refrigerator at least 2 hours before serving.
*May substitute dried onion flakes, dried celery flakes and perhaps a little extra milk.
Separate eggs. Whip whites until meringue consistency and set aside. In separate bowl, beat yolks with sugar and warm water. Then blend in baking powder and flour. Fold in egg whites. Place wax paper on cookie sheet with edges. Grease thoroughly with oil. Spread batter onto paper evenly. Bake at 350° for approximately 10 to 15 minutes until light brown. Before removing from oven, take a piece of waxed paper and sprinkle sugar over it. Remove cake from oven and flip onto paper. Take a cold, wet cloth and smooth over the wax paper (on top of cake). Peel paper off slowly. Roll up with second piece of paper and let it cool.
Rub steak with garlic; sprinkle with salt and pepper. Cut meat crosswise into 4 to 6 pieces. In large skillet, cook bacon. Drain bacon; reserve 2 tablespoons drippings in skillet.
Drain onions and place in casserole. Add soup, pimento and sour cream. Mix well and heat at 350° for 20 minutes. Add sherry just before serving.
Sort beans; rinse well. Cook for 10 minutes. Drain, then add 8 to 10 cups water. Bring to boil, then turn on medium heat and cook 1 1/2 to 2 hours, stirring occasionally. When half done, add all of the ingredients. Cook another hour until beans are done, stirring occasionally. (Cook to thickness desired.)
Strain oysters, saving liquid. Add onion to oysters; heat in liquid until edges curl. Into a heavy saucepan, put celery and milk; simmer about 3 minutes. Add cream and butter; bring to the boiling point. Turn off heat and slowly add oysters. Add seasonings. Keep hot, but never let boil from this point. Serve in hot soup plates with crackers.
Chop the broccoli, cauliflower and green onions in a large salad bowl. Add the bacon bits and mix well. In a separate container, mix the mayonnaise, sour cream, vinegar, sugar, salt and pepper. Pour over the vegetables. Mix and store in refrigerator for several hours or overnight. This is better if you make a day ahead of time. For a different taste, substitute lemon juice for the vinegar. Also you can add chopped egg, fresh tomatoes and/or pimento for color and entirely different taste.
Cream the butter in a large bowl. Combine confectioners sugar and cocoa; add alternately with vanilla and heavy cream to butter. Blend well. Chill until firm. Shape into 1-inch balls. Roll in additional confectioners sugar, cocoa or toasted chopped nuts of your choice. Makes about 3 dozen candies.
Drain cherries and mandarin oranges. Do not save this juice. Save the juice of the peaches, pears and pineapple and cook with the pudding mixes until thickens. Cool completely and add fruit.
Combine egg whites, sugar, salt and 2/3 cup strawberries in top of double boiler. Beat about 1 minute to blend. Place over rapidly boiling water and beat constantly (with sturdy eggbeater or at high speed of an electric mixer) 7 minutes, or until frosting will stand up in stiff peaks. Remove from boiling water; beat until cool, then fold in remaining drained berries and spread at once.
Combine cream cheese and peanut butter. Beat until fluffy and light. Gradually add Cool Whip and powdered sugar; continue beating until smooth. Spoon into crusts and place in icebox for several hours.
Beat egg whites. Mix rest of ingredients. Fold in egg whites. Bake in 9 x 9-inch pan at 350° for 30 minutes.
Mix everything except beef in a large pot. After browning beef, drain and add to pot. Simmer for several hours. Great on a cold day!!
In glass mix yeast, sugar and water. Mix well. Let stand 5 minutes or until foamy.
Mix crumbs, cheese, paprika and pepper. Put milk in a bowl. Dip meat in milk, then in crumbs. Place in foil lined pan. Cover with foil; bake at 400° for 45 minutes. Remove from oven; remove foil. Pour on butter; bake for 15 minutes more at 425°, uncovered.
Mix all ingredients in saucepan. Boil, without stirring, to 265° (very firm ball stage). Pour on oiled slab or in shallow pan. Cool; lift (avoiding a stirring motion). Pull keeping the grain all one way. During pulling, sprinkle with a few drops of flavoring using vanilla, orange extract, lemon, oil of peppermint, wintergreen, clove or cinnamon. Add food coloring at same time if you like. When candy is too stiff to pull, stretch in longest rope possible (1/2 inch thick); cut in small pieces with scissors. Coat with powdered sugar. Store in covered glass jar and keep in warm place several days before serving.
Brown hamburger meat and onion together; drain. Add all other ingredients and simmer together until hot, about an hour. Do not drain beans, hominy or tomatoes.
Crush fully ripe grapes. Add water and simmer for 10 minutes. Place prepared fruit in	jelly bag and squeeze out juice. Measure 5 cups of prepared juice into a 6 to 8 quart jelly pot.	If juice is less than 5 cups, add water to equal amount. Mix Sure-Jell with juice	in pot; bring quickly to a hard boil, stirring once or twice. Add sugar all at once and bring to a full boil. Boil hard, stirring constantly. Remove from heat. Stirring constantly	after removal	from heat reduces foam. Pour into glasses and cover with paraffin. Add lids.
Mix all ingredients, except dinner rolls, well. Separate dinner rolls. You will have 4 rectangles as you do not separate the perforated lines. Spoon mixture onto roll dough. Seal 4 corners. Brush top with melted oleo.
Take each biscuit and roll flat. Cut in half. Take each apple slice and wrap biscuit completely around it. Makes 20 dumplings. Grease Pyrex dish and place wrapped apples in dish close together. Take 1 stick of margarine and dot over top of biscuits. Mix sugars, cinnamon, vanilla and water together. Pour over top of dumplings. Bake 40 minutes in 350° oven.
Put juice, water and sugar in bottom of pot. Spices in top. If you want to make just ordinary pot (10 cups), cut down 1/3 of everything. Serves 30.
Make cornbread from Mother's Best cornmeal mix. Bake thick; be sure it is done. Use buttermilk and 3 to 4 eggs. Crumble cornbread in large bowl. Add 3 to 4 slices loaf bread, minced onion and celery salt. Add sage, one can cream of chicken soup and chicken broth; mash with potato masher. Put in pan and fork it loosely with fork. Barely bake in oven. Fork loosely before serving.
Peel peaches; cut in half and remove seed. Fill each jar with peaches; add sugar. Fill with water. Add 2 quarts water to pressure canner. Put cans in canner; bring pressure to 10 pounds and cut off. Let pressure go all the way down before opening.
Bring the water, lemon juice, sugar, cinnamon and cloves to a boil. Add the plums; simmer, stirring constantly, until the skins are shriveled. Remove the plums with a slotted spoon. Reduce the remaining liquid by half; strain and pour over the fruit. Allow to cool. Cover and refrigerate.
Wash beans through several changes of water. Place in large pan. Cover with cold water and soak overnight. Next day, heat to boiling; reduce heat and simmer for 30 minutes. Add all other ingredients and cook until beans are tender, about 1 hour. Stir often.
Combine first 6 ingredients, blend well, toss with hands. Combine last 4 ingredients in heavy saucepan. Bring to boil, stirring constantly. Pour boiling hot dressing over cabbage and mix well. Allow to cool.
Mix everything together except potatoes. Partly thaw potatoes and stir in mixture. Bake at 350° for 1 hour.
Mix cucumbers, onions and salt together. Let stand 3 hours. Mix sugar, turmeric, celery seed, mustard seed and vinegar together. Bring to a boil. Drain cucumbers and onions and add to other mixture. Heat thoroughly; do not boil. Pour in jars.
Cook potatoes in boiling water to cover until tender. Drain and set aside. Saute onion and green pepper in butter until tender. Add flour, stirring until well blended. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat until thickened. Add cheese, salt and pepper. Stir until cheese melts. Stir in potatoes and pimiento. Spoon into a greased 1 1/2-quart baking dish. Bake, uncovered, at 350° for 30 minutes.
Combine vinegar, oil, garlic, salt and pepper in a bowl. Wash but do not peel potatoes. Boil until tender. Drain and cool. Skins may be slipped off or left on. Slice into 1/8-inch slices and toss in warm vinaigrette. Steam beans briefly and toss with potatoes. Sprinkle on dill or basil. Serve slightly warm for best flavor.
Cook sausage and drain. Mix all together and stuff in small hen or over doves in layers. Cook for about 1 hour at 350°, depending on the size of your fowl.
Save 1/4 cup powdered sugar for dusting Reynolds Wrap. Add remaining sugar, butter, extracts, and enough cream to make stiff dough. Place dough on dusted Reynolds Wrap and knead slightly. Roll dough 1/4-inch thick and spread thinly with crunchy peanut butter. Lift edge nearest you and roll up, as a jelly roll. Cut roll with sharp knife and spread thinly with crunchy peanut butter. Lift edge nearest you and roll up, as a jelly roll. Cut roll with sharp knife and pieces on waxed paper. Let set for a few minutes before transferring to a large container. Do not refrigerate but keep covered and dry.
Make cornbread according to directions. Crumble 1/2 in bottom of baking pan or dish. Layer vegetables and bacon in order given, saving enough bacon for top. Combine mayonnaise, sugar and salad pickle. Spread over vegetables and bacon layer. Add remaining cornbread on top. Chill until served.
Place popcorn in 5-quart casserole. In 2 1/2-quart bowl, combine brown sugar, butter, syrup and salt. Bring to a boil on full power. Takes approximately 3 minutes. Boil mixture for 3 minutes, stirring several times. Remove mixture from oven and stir in baking soda. Mix well. Pour over popcorn. Coat evenly. Put coated popcorn in microwave for 3 minutes, stirring every 30 seconds. This coats popcorn more evenly. As corn cools, it becomes crisp. Store in airtight container.
Stir cheese until soft. Blend 1/2 cup milk into cream cheese. Add rest of milk and gradually add pudding. Beat slowly, 1 minute. Pour into crust. Chill.
Saute onion, celery and garlic in butter until golden. Remove from heat and add crumbs and two eggs. Stir this mixture and cheese into chuck. Add salt, pepper and crumbled bouillon. Put half of meat mixture in greased loaf pan. Arrange hard-boiled eggs in a row on top of meat. Add remaining meat mixture; press firmly. Bake at 325° for 1 hour. Pour off drippings.
In a large bowl, beat light cream cheese and powdered sugar until well blended. Gradually fold in whipped topping to blend. In a small bowl, combine coffee and liqueur, if desired. Line an 8 x 8 inch glass baking dish with enough ladyfinger halves to cover bottom. Place rounded sides down. If necessary, cut lady fingers to fit dish. Spoon 1/3 cup coffee mixture evenly over ladyfingers. Top with 1/3 of cheese mixture (about 1 cup) spreading evenly. Layer 1/3 of the strawberries (1 rounded cup) over cheese. Repeat layers two more times ending with cheese. Place remaining strawberries on top. Sift cocoa powder over top. Cover and refrigerate.
Saute sausage, onion and celery. Boil squash and scoop out pulp. Add to 1/2 cup stuffing mix and Parmesan cheese. Stuff shells. In greased casserole, put the tomato sauce and then add squash and bake at 350° for 35 minutes; after 25 minutes, add grated cheese on top of each squash.
Combine butter, sugar and cocoa. Stir over low heat until just warm. Add milk; bring to a boil and boil rapidly until thickened, stirring constantly. Add vanilla. Will keep in refrigerator for a long time.
Dissolve jello in 1 cup of the pear juice. Let set, then whip in softened cream cheese. Fold in Cool Whip and diced pears. Let set.
Brown ground beef, green pepper and onion in large skillet. Drain. Add rice, water and seasoned salt. Cover and simmer 25 to 30 minutes on medium heat or until rice is done.
In a large saucepan or soup kettle, saute onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Garnish with parsley. Yield: 10 servings (2 1/2 quarts).
Mix pecans, butter and flour. Cover bottom of 13 x 9-inch pan. Bake at 350° for 20 minutes. (Regular pie crust can be substituted, if desired.)
Prepare cake mix as directed on package, baking in a 9 x 13-inch pan. Remove from oven. Poke holes at once down through the cake to the pan with round handle of a wooden spoon. Holes should be at 1-inch intervals. Only after poking holes, combine pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low speed for not more than 1 minute. Do not overbeat. Quickly before pudding thickens, pour about 1/2 of the thin pudding evenly over warm cake and into the holes to make the strips. Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to frost the cake. Chill at least one hour. Store cake in refrigerator.
Slice pork crosswise into eight medallions. Mix seasoning together and coat pork. Heat oil in large skillet. Cook pork on both sides until brown. Remove from pan and reserve. Cover and keep warm. Add onion and apple to skillet. Cook until golden. Add apple cider to skillet; heat to a simmer. Put pork slices in simmering liquid. Cover and simmer for 5 minutes. Serve immediately. Yields 4 servings.
Layer onions, potatoes, cheese, onions, potatoes, cheese, soup and milk. Bake, covered, 45 minutes at 350°. Uncover and cook an additional 15 minutes.
Blend ingredients. Roll into bite size balls. Cook 15 minutes at 375° or 400°.
Mix sugar and water; boil for 5 minutes to make a syrup. Cool, then add pineapple, undiluted orange juice and bananas. Freeze. Serve slightly thawed.
Peel potatoes; wash and dry. Rub margarine over each and roll in onion soup mix. Wrap and seal in double thickness of foil. Bake at 350° for 1 hour.
Cream butter and sugar. Add egg. Mix well. Add dry ingredients to creamed mixture. Stir in chopped apples and vanilla. Pour into greased 8 x 8 pan. Bake at 350° for 45 minutes. Serve with whipped cream or ice cream.
Beat first 10 ingredients in large bowl for 1 minute. Beat remaining ingredients in separate bowl. Pour 1/2 of batter in a greased and floured 9 x 13-inch pan. Pour cheese batter over, then the rest of the batter. Draw knife through pan. Bake 35 minutes at 350°.
Mix all ingredients together. Spoon onto cookie sheet (ungreased). Bake at 325° for about 20 minutes (estimate). Makes 8 dozen medium size cookies.
Beat butter and peanut butter together. Gradually add sugar and brown sugar. Cream well. Add eggs one at a time. Beat well. Add flour, baking powder and salt. Mix well. Add chocolate morsels and vanilla. Spread in a well-greased 9-inch pan. Bake at 350° for 30 to 35 minutes.
Mix ingredients and pour into pie shells. Bake at 375° for 35 to 45 minutes.
Combine margarine and cheese spread until smooth and creamy. Add crab meat, both salts and mayonnaise. Mix well. Spread on English muffins. Bake at 350° for 15 minutes.
Cream shortening and sugar on High speed of mixer for 5 minutes. Add eggs, one at a time; beating well. Add 1 cup flour; beat at slower speed for 1 minute. Add remaining flour and milk alternately, beating until well mixed. Add flavoring. Pour into three (9-inch) pans. Bake at 325° for 45 minutes.
Drain potatoes and spread in ungreased pan. Mix rest of ingredients, except margarine. Melt margarine and pour over mix. Stir and sprinkle over potatoes. Bake at 350° for 35 minutes or until bubbly.
Mix sugar and cornstarch in heavy saucepan. Stir in gradually the hot water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Beat a little of the hot mixture into egg yolks, then beat into hot mixture in the saucepan. Boil 1 minute longer. Stir constantly. Remove from heat. Stir until smooth. Blend in remaining ingredients. Pour into baked pie shell. Cover with meringue and bake to a delicate brown at 350°.
*Flour and water, mixed, may be added to thicken chowder before adding butter.
Mix flour and soda. Combine butter, sugars and pudding mix. Add eggs. Gradually add flour. Stir in oats. Bake at 375° for 10 to 12 minutes. Yields 5 dozen.
Cream sugar and margarine well. Add eggs and vanilla; beat well. Sift together flour, soda and salt; add to first mixture. Add pecans and mix well. Drop in scant spoonfuls on greased baking sheets. Bake in moderately hot oven (375°) for about 10 minutes. Remove from baking sheet immediately. Makes about 8 dozen.
Cook macaroni and drain. Add all ingredients together and mix with macaroni. Put aside enough cheese for the top. Bake at 350° for 30 minutes.
In large skillet, cook onion in hot oil until almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered 2 to 2 1/2 hours, until sauce has thickened, stirring occasionally. Remove bay leaf and serve.
Stir all ingredients together with a spoon. Chill for at least 2 hours. Serve with fresh vegetables.
Cream liquid Butter Buds, sugars and Egg Beaters. Make a paste with 2 tablespoons liquid Butter Buds, cocoa and food coloring; add to creamed mixture. Mix buttermilk with lite salt, soda and vanilla. Add alternately with flour to cream mixture. Beat 3 minutes after this is added. Bake in two 9-inch pans that have been sprayed with nonfat cooking spray for 30 minutes at 350°. Remove from oven and cool on a wire rack for a few minutes.
Mix all ingredients together except Seven-Ups. Chill. Add Seven-Ups just before serving. Serves 21.
Crumble sausage into medium skillet. Cook over medium heat until brown. Stir occasionally. Drain well. Line bottom of a buttered 9 x 3-inch baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients. Beat well and pour over sausage. Bake in 425° oven for 15 minutes or until set; let stand 5 minutes and cut into squares.
Mix all ingredients in a bowl. Put bowl in a pan of cracked ice. Beat ingredients with electric mixer until it forms peaks. This frosting does not harden.