HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place butter/margarine in 8 x 8-inch square microwave-safe dish and microwave on High for 45 to 60 seconds or until melted. Stir in sugars and water to blend well. Beat in egg and vanilla. Combine flour and baking powder in sifter; sift into creamed mixture with salt, stirring to blend well. Fold in coconut, chocolate pieces and half the nuts. Spread remaining nuts evenly over top of batter, pressing in lightly.
Thaw and drain broccoli. Combine all ingredients except muffin mix. Stir well and then add mix. Pour into a 9 x 13-inch baking pan and bake at 375° for 25 minutes or until center is done. You may also bake in two loaf pans.
Simmer all ingredients, except rice and macaroni for 45 minutes. Add rice and macaroni; cook for 20 minutes longer. May be seasoned with beef or beef stock, also.
Quickly cook cauliflower in boiling, salted water, 4 to 6 minutes. Drain well and slice very thin or chop coarse. Texture will be crisp and center may be be warmed through, but no matter. Melt butter in a heavy skillet. Add cauliflower and toss well over very, very, low heat until most of butter has been absorbed. Season to taste with salt and pepper. Squeeze lemon juice over it. Very tasty.
Slice potatoes into a buttered casserole dish. Crumble hamburger over them. Add salt and pepper. Put onion over hamburger, then the beans. Cover all with tomato soup. Cover and bake 45 minutes at 350°.
Spread can of pie filling in baking dish. Over this sprinkle the cake mix. Dot with butter. Sprinkle the coconut and pecans over this. Bake in a 350° oven for 35 minutes.
Cut biscuits into quarters and roll in mixture of sugar and cinnamon. Layer in greased Bundt pan. Take leftover sugar and put in cup and add brown sugar to make 1 cup. Cook with 1/2 cup of margarine until smooth. Pour over biscuits and bake at 350° for 30 minutes. Cool and remove from pan.
Beat together shortening, sugars and vanilla. Add eggs; continue beating until fluffy. Stir in 1 cup of the walnuts. Sift flour together with soda and salt; add to creamed mixture alternately with sour cream. Divide dough into halves, in separate bowls. Stir melted chocolate into one of the bowls of dough.
Toast English muffin halves as usual. Cover muffins with peanut butter and/or jelly. Using some of the listed ingredients and your imagination, make a funny face. Eat 'em up!!!!!
Thaw spinach. Drain and squeeze as much liquid as possible from the spinach. Add mayonnaise and chopped onion. Mix well and press into a salad ring or small bowl. Place in refrigerator overnight. Place ring or salad bowl upside-down on a plate and shake gently to unmold. Place peppers around outside. Enjoy! Also good as a dip.
Preheat oven to 350°. Combine corn, broccoli, egg, 1/2 cup Ritz crackers, 2 tablespoons butter and dehydrated onion in large bowl and mix together thoroughly. Season with salt and pepper. Pour in a 1-quart baking dish. Combine remaining ingredients in a small bowl and sprinkle evenly over top. Bake until golden, about 35 to 40 minutes.
Mix together all ingredients, except flour tortillas. Spread this mixture on each flour tortilla; roll up tightly and place in airtight container. Or, you can wrap each roll up in foil or plastic wrap. Put in refrigerator at least 3 hours before serving. (They are better if refrigerated overnight.)
Mix first 8 ingredients. Season to taste with salt and pepper. Pour into 9 x 13-inch casserole dish. Melt margarine and toss with crushed crackers. Spread on top of casserole dish. Bake at 350° for 45 minutes.
Heat in saucepan 1 stick margarine until melted. Remove from heat and add finely cut dates, sugar and beaten egg. Mix well. Return to heat and cook mixture for 5 minutes, stirring constantly. Lower heat so mixture just simmers. Cool 20 minutes, then add vanilla, Rice Krispies and nuts. Refrigerate for 1 hour, then roll into small balls. Roll each ball in coconut. Store in refrigerator in tight container.
Brown meat in oil in Dutch oven or stew pot. Add beef broth, wine and soy sauce. Simmer for about 1/2 hour or until meat is tender. Add mushrooms, green pepper and garlic powder. Let simmer for another 15 minutes. Mix cornstarch and water. Add to sirloin mixture. Stir until thickened. Serve over warm rice or egg noodles.
Beat eggs well. Add sugar and beat. Add milk and vanilla. Mix well. Pour into pie shell and bake at 400° for 40 minutes or until a knife comes out of the custard clean.
Brown almonds, sesame seed and sunflower seeds in 2 tablespoons oil. Chop cabbage, green onion and bell pepper fine. Mix all together. Add Top Ramen (uncooked), broken into small pieces.
Cut all fruit into small pieces. Mix all ingredients together. Should be eaten within 24 hours.
Melt first 3 ingredients and let cool. Line pan with vanilla wafers and alternate ice cream and cooled chocolate sauce. Sprinkle top with nuts and keep in freezer until ready to serve.
Bring all ingredients, except eggs, to a hard boil. Pour over hard-boiled eggs. Let stand at room temperature for 2 or more days.
Combine sugar, cream of tartar, salt and milk. Stir over low heat until sugar dissolves. Cook to 236° to 238°; cool to 220°. Add butter, vanilla and pecans. Beat until creamy. Drop by spoonfuls on marble or wax paper. Makes 1 1/2 to 2 dozen.
Mix first 10 ingredients well and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Drain all fruit and reserve juice. Mix fruit in a large bowl. Measure juice from fruit and add enough orange juice to make 2 cups. Add pie filling to juice and mix well, then pour over fruit and mix well again. Chill well.
Mix soups, water and rice together in large casserole baking dish. Salt chicken and place in dish. Cook approximately 1 1/2 hours at 375°.
Saute sausage and onion. Drain well. Melt cheese. Mix together all ingredients. Let sit overnight in refrigerator. Serve at room temperature with tortilla chips.
Mix the first 5 ingredients in a blender. Spread mixture on both sides of steak. Place coated steak in a plastic bag and seal. Marinate overnight. Broil or barbecue to rare or medium-rare. Do not cook until well done.
Range Top: Cook and stir onion, green pepper, celery and garlic in hot oil over medium-high heat until tender, but not browned, about 5 minutes. Stir in beans with liquid and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes.
Cream shortening and sugar. Blend eggs, one at a time. Drop onto cookie sheet and bake. We leave out the raisins and put lots of pecans.
Fry bacon until crisp. Add onion and shrimp. Saute until shrimp are pink or orange. Add gravy mix, seasonings and water. Simmer for about 30 minutes. Serve over rice.
Mix tomatoes, peppers, onions, garlic, oil, salt and pepper in 13 x 9-inch baking pan. Bake at 400° for 30 minutes or until vegetables are very tender. Cook pasta as directed on package; drain. Toss pasta and cheese with hot vegetable sauce. Makes 12 servings.
Place butter and peanut butter in 1-quart glass bowl. Microwave on High for 45 to 60 seconds. Stir; add cracker crumbs and sugar and mix well. Press in 8-inch square pan. Place chips and oil in 1-cup glass container. Microwave on High for 1 to 1 1/2 minutes. Mix and spread on top of crumb mixture. Refrigerate 1 hour. Then cut in 1-inch squares.
Preheat oven to 350°. In medium bowl, combine 1 1/2 cups flour and 1/2 cup confectioners sugar. Cut in oleo until crumbly. Press onto bottom of lightly greased 9 x 13-inch baking pan. Bake 15 minutes.
Combine hamburger, eggs, crackers, onion, 1/2 c tomato sauce, salt, oregano and pepper. Mix well and shape into flat rectangle about 10 x 12 on wax paper. Sprinkle 1 1/2 cups cheese evenly over meat. Roll like a jelly roll and press ends to seal. Bake in a shallow baking dish at 350 F for 1 hr. Drain excess fat, pour remaining tomato sauce and sprinkle cheese over and bake an additional 15 minutes.
Preheat oven to 350°. Place tomato halves cut side up in baking dish. Mix all remaining ingredients and mound an equal amount on each tomato half. Bake about 20 minutes or until golden on top.
Cream butter and sugar. Mix beaten egg, vanilla and mint extracts. In separate bowl, combine flour, wheat germ and baking powder. Stir into the butter and sugar mixture. Add chocolate chips. Drop rounded tablespoons of batter onto a lightly buttered cookie sheet. Bake in oven at 350° for 10 to 12 minutes.
Cook beans per package. When half done, pour off the water and cook the rest of the way with beef broth, covered about 1-inch with (topped off) water (large pot).
Mix together margarine and graham crackers. Mix together cream cheese, sugar, vanilla and Cool Whip. Put in dish from bottom to top in the following order: graham cracker mix, cream cheese filling, cherry pie filling, graham cracker mix. Chill.
Heat Milky Way bars, margarine and pecans until melted. Cool. Cream shortening and sugar; add eggs. Mix soda with buttermilk, add to sugar mixture. Fold in candy mixture.
Place all ingredients in large cooking kettle; allow to come to a boil for several minutes, then turn heat down to simmer, allowing the room to fill with a wonderful Christmas odor. Add water and stir as needed.
Dissolve sugar in boiling water. Cool. Stir in cranberry, lime and orange juices. Chill. Add ginger ale at serving time. Garnish with lime slices. Makes 28 (1/2 cup) servings.
Combine first 3 ingredients. Roll into 12 ball shapes. Spread 1/4 cup mix on plate. Roll each ball in mix and put into greased muffin pan. Bake 15-20 minutes at 350°.
Put 3 tablespoons cooking oil in frying pan. Chop and brown the pepper and onion. Put in a casserole. Add 3 more tablespoons cooking oil. Put in the uncooked rice and fry until golden, stirring occasionally. While that is cooking, put consomme and shrimp into casserole. Pour in rice and stir the whole mixture. Bake in oven at moderate temperature for an hour. Serve with a good green salad and any kind of dessert. Good!
Boil water, add seafood and simmer 3 to 4 minutes. Remove seafood; set aside.
Combine ingredients; mix well and chill. Shape mixture in 4 T-bone shaped patties. Broil 6 minutes on each side.
Dissolve yeast in water with pinch of sugar. In a large mixing bowl combine potato flakes, sugar, shortening, salt and scalded milk. When cool, add yeast, egg and flour. Beat flour in until heavy on beaters. Lift beaters and add flour with fork until stiff. Knead dough. Divide into 2 parts. Store in plastic bags (spray bags with butter Pam). Remove from refrigerator and make rolls. Let rise 2 hours. Bake at 350° for 10 to 15 minutes.
Brown beef or deer in skillet. Drain meat. Mix meat and all other ingredients. Cook on low heat in crock-pot for 4 hours. This makes a thick, rich, milk chili. Add water during cooking if a thinner chili is desired.
Wash the escarole and cut it into 1-inch strips. In a large pot, heat the oil and garlic for 2 minutes. Discard the garlic, add the tomatoes and salt, cover and cook 5 minutes. Take the escarole out of the water and put it in the pan with the water that clings to the leaves. Cover and cook about 15 minutes, stirring now and then. Add the beans and black pepper and cook 15 minutes more. Makes 6 servings.
Note: The cut size of chicken is like the one we buy at "Kentucky Fried" except for the breast. Cut in half more.
Dissolve bouillon cubes in boiling water. Add gelatin which has been softened in cold water. Add lemon juice, pimento, celery and horseradish. Pour into ring mold. Chil until firm. Unmold and fill with chilled, cleaned shrimp.
Brown the beef until done in oil. Add onions, green peppers, tomatoes, steak sauce, catsup, Worcestershire sauce and parsley. Simmer 30 minutes. Cook macaroni with salt and drain. Add beef to mixture. Gently spoon mushroom soup over the top of the mixture. Sprinkle cheese on top. Bake at 350° for 30 minutes or until bubbles.
In large bowl combine 1 cup flour and yeast. In saucepan heat water, sugar and salt until warm, stirring to dissolve. Add to dry mixture in bowl. Beat at low speed for 1/2 minute. Beat 1 to 2 minutes on high speed. By hand, stir in enough of remaining flour to make a soft dough. Shape into ball. Place in lightly greased bowl; turn (to grease other side). Cover; let rise until double (1 hour). Punch down and cover; let rest 10 minutes. Grease 1 quart casserole; sprinkle with cornmeal. Place dough in casserole; sprinkle top with cornmeal. Cover; let rise until double (30 to 45 minutes). Bake at 400° for 40 to 45 minutes. Cover loosely with foil if top browns too quickly. Remove from dish; cool.
Put rice in small casserole dish (1 1/2-quart size). Pour soups over rice. Do not add any water. Cut margarine into small pieces and put on top. Put lid on dish and cook for 55 minutes at 350°. Stir after taking out of oven.
Slice 6 potatoes, layer chopped onion, layer cream style corn. Repeat recipe in layers. Sprinkle salt and pepper on each layer. Add 1 can tomatoes on top. Brown sausage. Place on top. Bake in 375° oven for 1 hour then turn down to 350°.
Mix all together in large bowl, stir in eggs and then butter. Put in greased 2 1/2-quart casserole. Bake at 350° for 30 to 35 minutes, until nicely browned.
Bake cake in a 9 x 13-inch pan. Cool completely. In punch bowl, crumble 1/3 of cake, then layer 1/2 of the vanilla pudding. Spread to edge of bowl. Add 1 can of the cherry pie filling, followed by 1 can of the drained pineapple. Then layer next sliced bananas. Then 1/2 of the Cool Whip. Repeat layers. Top with pecans.
Toast a marshmallow over a campfire until it is golden brown. Slip it between two graham crackers which are lined with two sections from a Hershey bar. The hot marshmallow melts the chocolate onto the graham crackers. Every will want "Some More."
Marinate meat in vinegar, water, bay leaves, cloves, salt and pepper for 3 to 5 days. Then remove meat and brown on both sides. Add 1 1/2 cups vinegar-water and roast in oven at 325°. Also add carrots and onions and roast about 3 hours.
Beat eggs until foamy, add sugar, Pet milk, Eagle Brand milk and vanilla. Mix until blended. Pour into a gallon size ice cream freezer and finish filling container with plain milk. Freeze and serve at once. Fruits can be added if desired.
Bring the first 4 ingredients to a boil; set aside. Mix the milk, eggs and vanilla in separate bowl. Mix the flour, soda and sugar in a separate bowl. Mix all together. Pour in greased and floured sheet pan. Bake 25 minutes at 375°.
Cook these 3 ingredients with 2 3/4 cups water. Cool. Add 2 small cans drained mandarin oranges and 1 (8 ounce) container of Cool Whip.
Whisk cornstarch or flour into cool bouillon; season to taste. Heat until mixture becomes thickened; serve. Yields 3 cups.
Melt chocolate in a double boiler. Mix all ingredients in a large bowl and pour chocolate over. Mix until all ingredients are coated. Spread on wax paper lined cookie sheets. Put in refrigerator until chocolate hardens. Break up into bite-size pieces.
Mix margarine, sugar, brown sugar, egg, vanilla and peanut butter until smooth. Mix flour and oats together. Add peanut butter mixture to flour and oat mixture. Stir until moistened. Spread in a greased 10 x 15-inch pan. Pat in pan. Bake at 300° for 15 to 20 minutes or until lightly brown. Don't overcook. Cool before frosting.
Combine all ingredients except cheese into 1 1/2-quart casserole dish. Cover. Microwave on High for 15 minutes. Top with cheese. Microwave 30 seconds or until cheese melts.
Put peppers through grinder or food processor. Pour boiling water over them after they are ground and drained. Make syrup from vinegar, sugar and salt. Add the veggies and bring to a boil. Simmer until a little thick. Pour into jars.
Make biscuits. Preheat oven to 425°. Grease large baking sheet. In large bowl mix flour, baking powder, salt and cayenne. Add butter. With pastry blender or two knives used scissors fashion, cut in butter until mixture resembles coarse meal. Add cheese and chives; mix. Stir in enough milk to form soft dough. Turn out onto lightly floured surface; knead 2 to 3 times. Pat to 1/2-inch thickness. With 1 1/2-inch round floured biscuit cutter, cut out biscuits. Reroll scraps and cut. Place on baking sheet. Bake 12 minutes and cool. While biscuits bake, make jam.
Boil chicken until tender. Remove skin and bone. Cut into pieces. Set aside. Put 1/2 cup of chow mein noodles in greased casserole dish (may need 2) combine everything else. Sprinkle reserved noodles on top. Bake for 30 minutes at 350°.
Brown sausage and hamburger together; drain. Add cheese and seasoning; stir over low heat until melted. Spread on bread, then broil until toasted.
Cook onion in a stick of butter. Wash rice and combine in medium casserole dish with soups. Cook 1 hour. May add almond slices on top in the last 10 minutes.
Cream oleo, sugar and eggs. Add salt, baking powder, soda and vanilla. Stir in oats, flour and coconut. Drop on cookie sheet. Bake 9 to 10 minutes in 375° oven.
Mash drained squash. Combine all the ingredients. Drop by tablespoons into hot oil in a large skillet. Flatten patties to 1/4-inch thickness. Cook until golden brown. Turn and brown on the other side.
Boil sugar and white syrup up one time. Take off heat and add peanut butter and cornflakes. Pour in slightly greased pan. Cut when cooled.
In a heavy saucepan, mix together sugar, milk and butter. Cook slowly without stirring until mixture reaches the soft ball stage. Remove pan from heat; add filberts and flavorings. Stir until mixture cools. Pour into a shallow buttered pan and let stand 20 minutes. Cut into pieces.
In a large skillet, saute onion, celery and bell pepper in butter. Remove from skillet. Cut sausage in 1/4-inch rounds and brown on both sides. Return sauteed vegetables to pan. Add beans, tomatoes and all other ingredients. Simmer about 1 hour, stirring occasionally. Serve over hot fluffy rice.
Mix good and pour over packed pickles in gallon jar. No cooking, so make sure sugar is dissolved and solution is mixed well. Sliced onion may be used, 2 or 3. Pimentos can be added, if desired. Store in refrigerator for at least 10 days before using.
Slice 1-inch off top of cake; set aside. Cut down into cake, removing interior, leaving a wall 1-inch thick on all sides. Place cake on plate. In medium saucepan, combine marshmallows, water and salt. Cook, stirring constantly on low heat until marshmallows melt; add chocolate pieces and vanilla. Stir until melted. Cool to room temperature. Whip 1 cup whipping cream until soft peaks form. Fold in chocolate mixture. Spoon mixture into hollowed portion of cake. Replace top of cake. Frost with additional whipped cream or sprinkle with powdered sugar.
Beat eggs until thick and lemon color. Beat in sugar slowly. Fold in sifted dry ingredients. Add all at once. Put butter and milk in saucepan and bring to a simmering point. Pour over egg mixture and mix well. Turn into greased 7-inch square pan. Bake at 350° for 30 minutes.
Cook potatoes, peel and slice 1/4 inch thick. Set aside. Place onions, water and bouillon in saucepan. Bring to boil. Simmer 5 to 7 minutes or until onions are tender. Drain and set aside. Combine cheese and sour cream. In a greased 2 1/2-quart baking dish, layer half the potatoes, onions and cheese mixture. Repeat with remaining ingredients. Combine crumbs and butter. Top potato mixture. Sprinkle with paprika. Bake, uncovered, at 350° for 20 minutes until heated through. Garnish with chopped fresh parsley and several onion rings. Yields 8 servings.
Combine first eight ingredients in crock-pot. Cook on low 4 to 5 hours. Remove ham hock and bay leaf; discard. Add potatoes. Mix milk slowly into flour and add to soup (or omit milk and flour and add 1/2 cup cream). Cook on high for 15 minutes. Yields 6 servings.
Pour 1/4 cup of orange drink into each glass. Next put half of the sherbet into each glass. Finally add half of the ginger ale to each glass. Drink up! Makes 2 drinks.
In large saucepan, bring undiluted soup to a boil. Dissolve gelatine in cold water. Add mixture to hot tomato soup. Add cream cheese; beat with an egg beater or wire whisk. Let cool. Add celery, onion, mayonnaise and cut up shrimp. Spread mold with mayonnaise. Pour mixture into mold. Chill for 24 hours. Loosen with warm water over mold. Invert on lettuce leaves on a platter. (Fits perfectly into 5 1/2-cup fish mold.) Serve with Escort crackers or Wheat Thins. Appetizer for 12 people or more.
Melt butter. Sprinkle crumbs evenly over butter. Pour Eagle Brand milk evenly over crumbs. Top with chips. Press down firmly. Bake 25 to 30 minutes at 350° until lightly browned. Cool and cut into bars.
Fry sausage. Thoroughly combine all ingredients in large mixing bowl. Shape into 1-inch balls and place on ungreased cookie sheet. Bake in a preheated oven at 400° for 15 to 20 minutes. These can be prepared ahead and frozen. Put back in oven in heavy duty Reynolds Wrap at 350° for 5 to 10 minutes.
Heat milk, marshmallows and candy in 3-quart saucepan over low heat, stirring constantly, until marshmallows and candy are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped by spoon. Beat whipping cream in chilled large bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie crust. Refrigerate, uncovered, for at least 8 hours or until set.	Garnish with sliced strawberries.
In a 4-quart pan, gently melt oleo. Add onions, bell pepper and garlic. Saute until softened. Add tomatoes, tomato sauce and chicken broth. Bring mixture to a boil. Reduce heat. Add seasonings, chicken, ham and okra. Simmer for 30 to 40 minutes. Serve over fluffy white rice.
Place mold over low heat with 2 tablespoons sugar. Bring sugar to caramel stage. Coat mold and cool. Beat eggs well; add milk, sugar and vanilla. Beat until smooth, about 5 to 10 minutes. Pour mixture in mold and bake in a preheated 300° oven for about 1 hour or when moving mold around, pudding is solid in the center. Cool and take out of mold. Do not overbake.
Cream shortening and sugar together until light and fluffy. Add the egg, milk and grated orange peel and mix well. Sift flour, baking powder and salt together and add to mixture. Add chopped nuts and corn flakes and mix well.
Combine cabbage, onion, pepper and pimento. Set aside. Combine other ingredients and bring to a hard boil. Pour hot sauce over chopped vegetables and mix well. Pack into containers and cover. Let set in refrigerator for 3 days without removing cover. Yields 12 servings.
Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tablespoons oil. Remove chicken from pan. Add pasta sauce, then chicken; stir. Bring to a boil and reduce heat. Cover and simmer 20 minutes, adding peppers during last 5 minutes. Uncover; top each chicken breast with half cheese slice. Toss hot cooked macaroni with last tablespoon oil and parsley. Serve with chicken and sauce. Refrigerate leftovers.
Heated: Brown the ground beef and prepare as directed on taco seasoning package. Spread taco meat on a cookie sheet or platter. Spread refried beans on top of beef. (Can be heated now or reheated in oven prior to adding cold items.)
Beat eggs. Add sugar, melted butter, milk, vanilla, lemon juice and baking powder, then add flour. If batter seems to be sticky, add a little more flour. Make strips of pastry, about 2-inches wide. Bake about 15 minutes on a greased cookie sheet at 375° (strips will not be brown). Frost when cool and cut diagonally. Cake decorations can be sprinkled over the frosting before cutting. Store cookies in airtight containers. They will keep fresh for weeks.
Melt oleo and mix with all ingredients. Pour into an unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Drain strawberries. Measure syrup. Add water to syrup to make 1 cup. Bring liquid to a boil. Add gelatin and stir until dissolved. Spoon in ice cream, stirring until melted and smooth. Chill about 20 minutes. Fold in strawberries. Chill until firm (at least 2 hours). Garnish with whip cream.
Place corn in 2-quart casserole. Mix together flour, sugar, baking powder and salt; add to the milk with the eggs. Pour over the corn; dot with butter. Bake 1 hour or until knife inserted in center comes out clean at 325°. Serves 4 to 6.