HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the potatoes in a large pot of boiling water. Bring to a boil and cook until tender. Drain. When cool enough to handle, peel and cut into chunks. Cook bacon in a large frying pan until crisp. Drain on paper towels and crumble. Measure the bacon fat; add oil to make 1/2 cup and return to pan. Slice the scallion and cook in the fat until softened, about 30 seconds. Add the vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and cook 1 minute. Immediately pour the entire contents of the pan over the potatoes and toss to coat. Add the crumbled bacon. Taste for seasoning and salt and pepper, if needed.
Bake cake according to directions on box. Cool, then crumble. Mix pudding according to package; line bottom of bowl with crumbled cake, then layer with ingredients until all are used, cake, pineapple, cherry filling and pudding. Keep repeating all ingredients in order. Top with Cool Whip and sprinkle with chopped nuts. Refrigerate until ready to eat. Can cut ingredients in half for small dessert.
Melt butter. Let cool. Mix all other ingredients into butter. Pour into pie shell. Bake at 300° for 1 hour. Makes 1 pie.
Combine meat, cheese, soup and milk with onion. Alternate layers of macaroni and mixture in a 2-quart casserole and top with crumbs. Bake at 375° for 1 hour.
Combine 1/2 c sugar and 1/2 c water in a saucepan and bring to a boil. Boil to softball stage. Add 1/2 teaspoon lemon juice and 2 c chopped, fresh strawberries. Boil 1 min longer and remove form heat. Chill until serving time. This is good on vanilla ice cream and on strawberry shortcake.
Soak cucumbers and onions in water for 1 hour. Put vinegar, spices and sugar together and boil for 5 minutes. Add drained cucumbers and onions; boil for 5 minutes. Place in jars while hot and seal.
Drain pineapple. Reserve 3 tablespoons juice. Combine sugar and flour. Stir in reserved juice. Add cheese and pineapple; mix well. Spoon mixture into a greased 1-quart casserole dish. Mix melted butter and cracker crumbs. Sprinkle over mixture. Bake at 350° for 20 to 30 minutes. Serves 4 to 6.
On paper toweling, place 1 graham cracker square. Top with a chocolate square, then marshmallow. Place in microwave oven. Set cook cycle 1 for 0:15 minutes at High power. Cook S'More. Top with second graham cracker square. Let stand for 1 minute before serving. Makes 1 serving.
Cream the Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add mixed dry ingredients alternately with milk, beating after each addition. Stir in vanilla. Pour batter into oblong pan (13 x 9 x 2-inch), rubbed with Crisco and floured. Bake at 350° for about 1 hour. Cool cake in pan on rack 15 minutes. Before removing, loosen sides from pan with spatula. Remove cake and spread with frosting, fruit or favorite sauce.
Brown ground beef and onion in skillet; drain fat. Add 1/2 teaspoon salt and pepper. Place half the chilies on bottom of a 12 x 8-inch baking dish. Top with meat mixture; arrange the remaining green chilies on top. Combine eggs, milk, flour and 1/2 teaspoon salt. Blend until smooth. Pour over chilies. Top with shredded cheese. Bake in a 350° oven (preheated) for 45 minutes, or until cheese is browned and a knife inserted into the dish comes out clean. Serve with taco sauce.
Let the boiling water and tea bags set for 5 minutes. Combine all ingredients and freeze. When serving, use 1/2 mix to 1/2 slush. Top with maraschino cherry.
Prepare cake mix according to directions on box. When layers have cooled, split them in two with thread. Then mix sugar, sour cream and thawed coconut together. Set aside 1 cup of mixture. Put remaining mixture between the layers. Add 1 1/2 cups of Cool Whip to the cup of reserved mixture, to frost the cake. Refrigerate 3 days in an airtight container.
Cook broccoli. Combine eggs, onion, soup and mayonnaise. Place layer of broccoli in a 2-quart casserole. Add layer of cheese. Pour small amount of sauce on top. Repeat layers until all is used. Top with stuffing mix. Pour melted oleo on top. Bake at 350° for 30 minutes.
Prepare jello as directed and chill until gelled. Combine berries and sugar. Fold into half of jello; chill until firm. Whip remaining jello and fold into softened cream cheese. Add nuts. Spread on top of first mixture.
Mix margarine (oil) and dry ingredients. Add bananas and nuts. Beat eggs and add. Bake at 350° for 40 to 45 minutes. For mini loaves (3), bake less than 40 minutes.
Prepare cake recipe as directed. Pour batter into a 9-inch greased square pan; bake as directed. Remove from pan and cool. Cut in half horizontally (save half for future use). Place on heatproof platter. Beat egg whites until foamy. Add cream of tartar; mix in. Add sugar gradually, continuing to beat until egg whites form stiff peaks. Remove ice cream from container. Round ice cream corners with small spatula. Place on cake. Cover ice cream and cake generously with meringue. Be sure to smooth and cover entire surface. Working quickly, fill pastry bag with meringue. Using rosette tip, decorate. Place in preheated oven at 400° for 3 minutes or until meringue just begins to turn brown. Serve immediately. Makes 18 servings.
Melt margarine in large frying pan. Saute onion until tender. Do not brown. Add tomato and chilies. Saute until tomato is soft. Add cream cheese and stir until well blended. Serve warm or cold with tortilla chips.
Mix sugar and margarine until smooth. Add eggs, one at a time, and blend well. Add flour, salt and milk, alternating dry mixture with milk. Add vanilla. Mix until well blended. Bake at 300° for 1 hour.
Mix all ingredients. Pour into 3-quart casserole. Bake at 350° for 25 to 30 minutes.
Prepare red, orange and lime Jell-O separately, using 1 cup boiling water and 1/2 cup cold water for each flavor. Pour each flavor separately into 8-inch pans. Chill until firm or overnight.
Mix first 4 ingredients with enough water to equal a gallon. Chill. Add ginger ale just before serving.
Mix flour, sugar, salt and cut in margarine and egg. Add nuts, coconut and flavorings. Divide mixture in half. Spread half on bottom of greased and floured pan. Cover with fig jam. Spread with other half of mixture. Bake at 350° until nicely brown.
Melt chocolate chips in microwave 2 minutes; stir. If not completely melted, continue to melt at 30 second intervals. Do not overcook. Dip Ritz in chocolate and place on wax paper until chocolate hardens. (Vanilla baking squares may be used.)
Spray a 9 x 13-inch baking pan with Pam; sprinkle 1 1/2 cups crushed corn chips in the pan. Layer with chicken. Mix the tomatoes and chillies with the 2 cans of soup and onion; add 1 cup shredded cheese. Mix well and pour over the chicken. Add remaining 1/2 cup crushed corn chips over the top. Bake at 350° for 50 minutes.
Combine all the ingredients and cook slowly for 30 minutes or until heated through and flavors are well blended. Freezes well.
Melt cheese in crock pot. Add sausage and Ro-Tel tomatoes. Mix well. Serve with chips.
Cook squash and onions in salted boiling water 5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash and onions. Combine stuffing mix and butter spreading 1/2 in well-greased 12 x 7 1/2 x 2-inch baking dish. Spoon veggie mixture on top. Top with rest of stuffing. Bake at 350° for 25 to 30 minutes. Serves 6.
Saute shrimp meat in melted butter over low heat for 5 minutes. Sprinkle in flour; add cream (half and half) slowly, stirring constantly, until sauce boils. Add sherry and egg yolks and cook for about 1 minute. Do not overcook because sauce will curdle. Season with cayenne and salt. Serve in patty shells.
Combine margarine and sugar. Add eggs, one at a time, beating well. Combine baking soda and water. Add to beaten mixture. Add vanilla and dash of salt, then add dates, cherries and pecans. Mix well. Add flour and mix well. Press dough in greased jelly roll pan. Bake at 300° for 30 minutes. Cool completely in pan. Cut into bars.
Mix apples with sugar. Sift together the flour, cinnamon, soda and salt. Stir into apples and sugar. Add eggs, oil and vanilla. Add nuts and stir well. Grease and flour a 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Mix yellow cornmeal with seasoning salt, garlic salt and black pepper. Preheat oven at 350°. Combine ingredients in brown paper bag; shake until fish is covered well. Place one 9 x 12-inch piece of plywood on cookie sheet. Bake 20 minutes. Remove from oven, throw fish away, cut plywood into 4 pieces. Serve with salad and garlic bread.
Wash peppers and cut in half lengthwise; remove seeds. Crumble beef into a 1 1/2-quart casserole dish; add onion. Cook uncovered on high for 5 minutes, stirring once during cooking. Cook until meat turns brown. Stir in salt, pepper, rice and half of tomato sauce. Fill green pepper halves with mixture. Place in casserole dish. Top each pepper with remaining tomato sauce. Cover; cook on high 8 to 10 minutes or until tender.
Stir butter and 1 cup cheese into hot grits until melted. Add eggs, milk and garlic powder. Mix well. Pour into greased 1 1/2-quart casserole. Bake for 30 minutes at 350°. Remove from oven. Sprinkle on remaining cheese and top with broiled sausage. Return to oven only until cheese melts.
Melt butter in large pan over medium heat. Add onion. Cook until onion is transparent. Add chicken broth and bring to a boil. Add broccoli; cover and bring to boil again. Reduce heat; cook about 10 minutes until broccoli is tender. Sprinkle cheese into broccoli. Allow it to melt. Combine milk and flour (I shake it in a gravy shaker). Pour milk mixture into broccoli, stirring to combine. Continue cooking over medium heat until soup comes to a boil, stirring constantly. Remove from heat. (Do not allow soup to stay on heat once it comes to a boil, since the milk will curdle.)
Bring stock to a boil with onion, celery and garlic. Add giblets and livers; lower heat and simmer until livers are just done, but still pink inside. Drain, reserving stock. Coarsely chop livers and edible giblets and reserve.
Mix all ingredients thoroughly and place in refrigerator to harden. When relatively hard, remove and mold into oblong bar. Cover with wax paper and let stand in refrigerator for several hours or overnight. Cut into thin slices and bake in hot oven (400°) for about 10 minutes.
Fry bacon; cut in small strips. Save 3 tablespoons of grease in skillet. Place green peppers and onion in skillet. Place potatoes in skillet; sprinkle with salt and pepper. Fry until golden brown, stirring often. Sprinkle with grated cheese. Break 6 eggs over potatoes in pan and cook at low heat until eggs are set. Stir constantly. Serves 6.
Mix margarine, sugar and flour together, making a crumbly mixture. Put peaches with juice in baking dish and then sprinkle crumbly mixture over peaches. Bake at 350° until brown, about 45 minutes.
Sift together into mixing bowl the flour, sugar and salt. Stir in lemon rind, lemon juice, egg yolks and milk. Fold in egg whites. Pour into 1 1/2-quart casserole (7 1/2-inch) or 6 custard cups. Set in pan of water (1-inch deep). Bake. Serve warm or cold with or without whipped cream. Bake at 350° for 45 to 50 minutes. Makes 6 servings.
In a glass jar, combine the tea and cold water. Cover and steep in the sun several hours. Serve it in tall glasses with ice and lemon, if desired.
Melt butter. Stir in flour, egg and buttermilk. Drop by large spoonfuls onto cookie sheet. Bake at 400° for about 10 to 15 minutes or until lightly browned. Cool.
Mix pecans, sugar, corn syrup and salt in glass mixing bowl. Cook 8 minutes on High. Mixture should be bubbly and nuts brown (time varies, if hot microwave, lessen 1 minute). Quickly stir in butter and vanilla, cook 2 1/2 minutes longer. Add baking soda and stir quickly, just until it is foamy. Pour on greased baking sheet; let cool.
Remove all shells from crabmeat. Mix all ingredients except crab and paprika. Gently stir mixture into crabmeat. Put in greased shells or shallow baking dish that has been greased.
Stud onion with cloves. Place in saucepan with milk, cayenne and salt. Bring to boil; simmer about 5 minutes and strain. Add bread crumbs; stir in butter. Serve with any game bird.
Prepare cake and pudding mix according to package directions. Grind Skor candy bars. Cut cake into 3 layers.
Beat first 2 ingredients together until blended. Add eggs (beat). Gradually add sugars; beat until fluffy. Add dry ingredients and mix well. Stir in chocolate chips and vanilla. Bake at 350° for 30 to 35 minutes in a 9-inch pan; for a 13 x 9-inch pan, double the recipe and bake for 45 to 50 minutes.
Cook and drain spaghetti. Finely chop vegetables and mix everything together. Refrigerate overnight.
To make marinade: Use the proportions of 1/3 pineapple juice to 2/3 bottled teriyaki sauce, for one or two chicken breast.
Saute onions and celery in margarine; set aside. Cook broccoli and drain; mix with rice, cream of chicken soup and Cheez Whiz. Add sauteed onions and celery. Put into casserole. Put crumbled cooked bacon on top. Bake in 375° oven for 20 to 30 minutes.
Cream sugar and butter; beat eggs and add to sugar mixture. Add cream. Sift together all dry ingredients. Add enough flour to make soft dough (not sticky). Mix well. Chill dough 4 hours. Roll dough into long rolls, about 1/2-inch diameter. Cut into tiny pieces and bake on cookie sheet at 350° for about 8 minutes or until slightly brown. (Cutting is much easier if the long rolls of dough are frozen.)
Pour boiling water over lard. When melted, add cold water, beaten egg and sugar. Dissolve yeast in lukewarm water and add to first mixture. Add salt and flour. Refrigerate 6 to 8 hours or overnight.
Cut guinea hens into serving pieces; season with salt and pepper. Brown in butter in ovenproof skillet. Peel and quarter oranges. Add orange quarters and rind to mixture in skillet. Dissolve bouillon cube in 1/2 cup hot water. Combine bouillon liquid and wine. Add to guinea hen mixture. Cover. Bake in 350° oven for 2 hours. Serve with sauce over wild or white rice. Yields 4 to 6 servings.
Mix margarine and sugar until light and fluffy. Blend in peanut butter and eggs. Combine flour, baking powder and salt in medium bowl. Add flour and milk, pour into pan. Bake at 350° for 60 to 65 minutes.
Mix together cream cheese, sugar, eggs and vanilla in a blender. Blend until creamy, pour in 9-inch pie pan. Bake for about 30 minutes; mix sour cream and 2 tablespoons of sugar in a bowl. Set aside.
Thaw potatoes by pouring boiling water over them; drain well. Pat dry with paper towel. In bowl, combine potatoes and 6 tablespoons melted butter or margarine. Press mixture in bottom and up sides of 13 x 9-inch casserole dish.
In butter, brown strip steak that has been thinly sliced. Add onion, mushrooms and garlic. Add flour. Add water to desired thickness; boil. When boiled to desired thickness, (add more water if you want it thinner), take off heat. Add sour cream. Serve over egg noodles.
Combine juice and water; add sherbet and blend. Add ginger ale just before serving. Serves 12.
Measure out dry ingredients; add 2 cups milk and stir. Add margarine and eggs; stir. Add more milk until a thin consistency. Cook as normal pancakes. They should be flat like crepes. Serve with fruit (a berry sauce is a favorite). Top with fruit, roll and top with powdered sugar.
Combine dates, sugar and water and cook over low flame until thick (about 10 minutes). Add nuts and cool. Meanwhile, cream shortening until fluffy; add brown sugar gradually while continuing to cream. Add well beaten eggs. Mix well. Add remaining ingredients sifted together and mix well. Chill thoroughly. Divide mixture into 2 parts and roll each out separately into a rectangle 1/4-inch thick. Spread each half with half of date filling and roll as for jelly roll into 2 long rolls. Chill overnight. Cut with sharp knife into slices 1/4-inch thick. Bake on greased sheet at 400° for 10 to 15 minutes.
Cream sugar and soft cream cheese. Add eggs and beat thoroughly. Add lemon juice and vanilla. Mix well. Place in 18 paper cupcake liners and put in muffin tins. Fill with cheese mixture. Bake at 350° or 375° for 20 minutes. Cool completely and top with cherry or blueberry pie filling. Refrigerate until serving.
Mix oil and garlic and let stand about 2 hours. Discard the garlic. Put the lettuce and croutons in wooden salad bowl. Combine all remaining ingredients, except cheese, and shake together well with the garlic oil. Pour over the salad and toss. Top with Parmesan cheese.
Bring water, sugar, gelatin and Coke to a boil. Add cherry pie filling, pineapple and pecans. Pour into lightly oiled 9 x 13-inch dish. Chill until firm.
Mix all together. Keep in sealed container. Will keep in fridge a week. It's nice for finger sandwiches on party rye or wheat bread.
You will need Ziploc bags, colander and dishpan (need large pan to prepare beans for freezer).
Thaw out lemonade. Mix Cool Whip, milk and lemonade together in a large bowl. Pour into ready-made pie crusts. Makes 3 pies. Refrigerate for about 2 hours. Take out and eat.
Crumb cookies and mix with butter or margarine. Line a 9 x 13-inch buttered pan with mixture and chill an hour or more. Fill pan with 2 quarts of soft sherbet. Top with chopped nuts or your choice of garnish.
Make Jell-O and pudding according to package directions. Cook pudding. Slightly jell the Jell-O to 1/2 done. Mix the cooled pudding and Jell-O together, then layer Jell-O/pudding mixture, then Cool Whip, then Jell-O/pudding mixture, ending with Cool Whip on top and sprinkle with coconut.
Cream sugar and margarine. Add eggs, mixing well. Add the mashed bananas and flour, sifted together with the baking powder, soda and salt. Fold in undrained pineapple and coconut. Bake in two greased 9 x 5 loaf pans in 350° oven for one hour and 10 minutes.
Sift dry ingredients, then mix all. Place in two greased and floured pans. Bake 1 hour at 350°. (Check at 45 minutes.)
Combine ingredients in large bowl. Mix well. Form into balls of same size. Place in baking dish and bake at 350° until brown all the way through, approximately 30 minutes. Serve with barbecue sauce, spaghetti sauce or with Sweet and Sour Sauce (recipe follows).
Mix soda and cornstarch together, blending well. Add the cold water and mix well until mixture is smooth. Boil for 1 minute until it has consistency of moist mashed potatoes. Stir constantly. Spoon out on a plate. Cover with a damp cloth and allow to cool. Knead dough and roll out on waxed paper. Cut out with cookie cutter or shape by hand. Let dry 2 or 3 days. Paint with water color paint or food color (small children). Dry well. coat now with clear shellac or clear nail polish. Hangers can be mounted on back with glue or pressed into back before they dry.
Combine first 8 ingredients in medium bowl. Stir well. Spoon into lightly-greased 8-inch square baking dish. Combine remaining ingredients in small bowl. Toss gently. Sprinkle over casserole. Bake uncovered at 350° for 45 minutes. Yield: 6 to 8 servings. (May be made day ahead, refrigerated, then baked as needed.)
Mix cream cheese, dressing mix, mayonnaise, onion, parsley and Parmesan cheese. Fill mushrooms with mixture and dip in crushed stuffing. Place on buttered baking dish. Drizzle with melted butter. Bake at 325° until heated through, about 10 to 15 minutes.
Make cake and bake per box directions. Make pudding according to package directions. Grind Heath Bars in blender. After cake is cooled, crumble. Layer cake, pudding, Heath Bars, and Cool Whip in glass dish. Chill.
Sift flour, baking powder, salt and sugar together. Cut in shortening. Add milk, egg and other ingredients. Pour into greased loaf pan and bake in 350° oven about 1 hour.
Cook macaroni and cheese as directed on box. Add remaining ingredients. Bake until hot at 375°.
Melt in 13 x 9-inch pan the butter, maple syrup and brown sugar. Slice apples on top; cover apples with thick slices of Italian or French bread. In blender, mix eggs, vanilla and milk. Pour over bread; refrigerate overnight. Sprinkle with cinnamon. Bake at 350° for 40 minutes. Can use peaches also.
Melt butter in a 13 x 9 x 2-inch pan. Stir in brown sugar. Arrange pineapple slices or crushed pineapple in pan. Arrange sliced cherries. Mix yellow cake mix according to directions, except substitute juice for water. Pour over pineapple. Bake at 350° for 35 to 40 minutes. Test with cake tester. Cool 10 minutes and remove from pan.
Brown ground beef. Drain fat. Add all the rest of the ingredients and simmer until spaghetti is cooked.
Boil chicken until tender. Pull off the bone. Put potatoes, onions and carrots in food processor to shred. Then put everything but noodles together and cook for 30 minutes. When that is done, add noodles and cook until noodles are done.
Add chopped onion and shredded cheese to shredded lettuce in a large bowl. Keep cold.
Cream the cream cheese and sugar together. Soften Cool Whip. Drain pineapple and fruit cocktail together. Add chopped nuts if desired. Chill until served.
Cook and cool the macaroni; mix all ingredients with salad dressing. Serve chilled on a lettuce leaf.
Put filling on bottom of pan. Pour crushed pineapple over filling. Add cake mix and pour melted butter over cake mix. Add nuts and bake at 325° or 350° for 60 minutes.
Combine first 10 ingredients. Mix well. Form into patties. Broil, fry or grill. Toast buns. Top each burger with a slice of tomato and avocado and a dollop of sour cream. Serves 6. Preparation time: 30 minutes. Cooking time: 15 minutes. Total meal time: 45 minutes.
Drain canned fruit; reserved 1 3/4 cups pineapple juice. Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat until thick. Add lemon juice and cool. Bring water, 2 teaspoons salt and oil to a boil. Add pasta. Cook at rolling boil until pasta is done, 7 to 9 minutes. Cool.
Mix and put in baking dish smaller than 13 x 9 x 2-inch.
Wash pickles and slice 1/4-inch thick. Add sliced onions and peppers cut in narrow strips and whole garlic cloves. Sprinkle the salt over the layers as you work. Now mix a tray of ice cubes through the pickles. Put another tray on top. Let stand for 3 hours. You may need more ice. It's the salt ice mixture that makes the pickles especially crisp. Drain and discard salt water. Divide into two batches. Combine vinegar, sugar and spices. Heat to dissolve sugar. Divide and pour over each kettle of pickles. Bring to a boil and ladle into sterilized jars. Makes 8 pints.
Prepare veggies and mix with the chicken. Mix Cool Whip and mayonnaise together and pour over veggies. Mix and chill. Just before serving, add the shoestring potatoes.
Put small amount of oil in skillet. Cook onion and peppers until soft and brown; set aside. Brown hamburger meat; drain. Cook noodles; drain. Mix hamburger meat, onion, peppers, corn and all other ingredients together. Put in a casserole dish. Top with Parmesan cheese. Bake at 350° for 1 hour, then add Mozzarella cheese and serve.
Wash and place roast in large roasting pan. Pour 2 bottles of barbecue sauce over meat. Cover with foil and bake 6 hours at 300° basting often. Remove from oven. When cool, pull apart and put back in sauce. Simmer on top of stove to reduce liquid. Serve as is or with rolls for sandwiches.
Mix flour and sugar together in bowl. Place about 1 cup of tomatoes into bottom of casserole dish. Add a layer of potatoes and then onion. Top with tomatoes. Sprinkle flour/sugar mixture, salt, and pepper. Dot with butter. Continue layering until all ingredients are used. Finish with tomatoes and dot with butter. Bake in a 350 degree oven for about 45 minutes until potatoes are tender.
Squeeze the sauerkraut. Cut the onions up. Cut the pineapple to pieces. Rasp the apple and the carrot as well. Finally add the Miracle Whip. Taste with sugar and pineapple juice.
In a bowl, combine the first 6 ingredients. In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper; mix well. Stir into chicken mixture. Cover and refrigerate until serving. Serve on a lettuce-lined plate. Sprinkle with the almonds. Yield: 6 servings.
Mix thoroughly with hands. Bake 15 to 20 minutes at 350°.