HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put oil in thick iron pot over medium heat. When hot, stir in flour and continue to stir until a deep brown color, about 30 to 45 minutes.
Make jello according to directions. Add juices and fruit; fold in Cool Whip. Wait until set, but not firm.
Drain corn, peas, chestnuts and pimento. Slice or chop green pepper, onion and celery. Marinate vegetables several hours or overnight in oil, vinegar, water, sugar, mustard, salt and pepper. Drain before serving.
Melt butter. Mix all ingredients together. Pour in all butter except enough to roll cracker crumbs. Spray 13 x 9 pan with Pam. Pour mixture into pan; cook for 45 minutes at 350°. Add cracker crumbs; let brown.
Mix raisins with boiling water; stir and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken. Add flour and rest of dry ingredients to bean mixture. Add nuts and vanilla. Drain and add raisins; stir to mix well. Pour batter into well-greased loaf pan. Bake at 325° for 50 to 60 minutes. Try it, you'll like it.
Place the watermelon rind in a large stainless steel pan. Cover with 1/2 cup of the salt and enough water to cover. Let soak overnight. Drain and rinse well. Return the rind to the pan and add the 8 cups of water and the remaining tablespoon of salt. Bring to a boil, reduce the heat and simmer for about 15 minutes, until the rind is tender. Drain and place the rind in ice water to stop the cooking process.
In 9 x 12 dish, spread beans. Mix lemon juice, salt, pepper and mayonnaise. Spread over beans. Sprinkle taco seasoning. Layer remaining ingredients in listed order. Serve with tortilla chips.
This salad is most delicious when made a day in advance and marinated overnight. Actual preparation time: about 30 minutes.
Dredge fruit well with a little of the flour. Mix rest of flour, salt and baking powder. Rub butter and sugar together well. Add beaten yolks, nutmeg and wine. Beat in alternately the milk and the flour. Whip the whites and add to mixture; beat hard. Stir in prepared fruit. Line 2 loaf pans with 3 thicknesses of paper. Have cookstove fire at moderate temperature. Bake 1 1/4 hours.
In a saucepan, place oil; heat to medium. When oil is warm, put in onions, garlic and green pepper. When onions are transparent, put in sauce. Add 1 can water and sugar. As it starts to bubble, throw in the salt, pepper, crushed pepper and Vigo yellow seasoning mix. Stir well. Add the olives. When mixture is hot and bubbly, throw in the shrimp; stir and cook until shrimp are done. By this time, the sauce will be thick. Serve over rice.
Combine the ingredients together. Use a paint brush to apply the glue mixture to the backs of pre-decorated cutouts or sticker designs. Lick the backs or moisten them with a damp sponge.
Cream eggs and sugar; add dry ingredients and vanilla. Fold in nuts and apples. Bake in 2 greased 10-inch pie pans at 350° for 30 minutes. Cut in wedges and serve with Cool Whip.
Cut up cauliflower and broccoli. Mix other ingredients and add to vegetables; stir well. Chill at least 30 minutes before serving.
Stir carrots, buttermilk or yogurt, orange juice, warm honey, oil, eggs, raisins and sunflower seeds together in large bowl. Add remaining ingredients and mix. Bake at 325°. Frost with cream cheese icing.
Sift together cocoa, salt, soda and flour. Add to zucchini, sugar, oil and vanilla. Mix well. Bake 20 minutes at 350°.
Soften cream cheese. Stir in l cup pecans, pineapple, onions and salt. Chill well. Form into ball and roll in l cup chopped pecans. Chill until time to serve.
Pat down rolls in pizza pan. Bake at 350° for 10 minutes or until golden brown. Cool completely.
Preheat oven to 375°. Grease an 8 x 8 x 2-inch square pan. Place apples in bottom of pan. Mix remaining ingredients thoroughly. Put on top of apples. Bake 30 minutes until tender and topping is golden brown. Serve warm with ice cream.
Mix corn, flour, sugar and salt. Add beaten eggs, margarine and milk. Bake, covered, 30 to 40 minutes in a pan of hot water at 400°. Serves 6.
Mix shortening with flour until it resembles coarse crumbs. Add milk and blend well. Fold until dough leaves sides of bowl. Put onto lightly floured surface and knead 4 to 6 strokes. Roll into rectangle shapes. Spread butter over dough, leaving a narrow margarine on all sides. Combine sugar, brown sugar and cinnamon (all of this must be combined in a different bowl). Sprinkle over butter. Add raisins.
Saute halved bananas in butter. Combine remaining ingredients; add to saucepan. Saute 3 to 5 minutes. Put 1 scoop of good vanilla ice cream on dish. Place bananas next to ice cream; pour sauce over ice cream and bananas. Garnish with whipped cream, if desired. Enjoy!
Combine chips and cook 6 to 7 minutes on 50% power. Stir once. Stir in peanuts. Drop by teaspoonfuls on wax paper.
Combine first 3 ingredients. Thoroughly coat chicken with mixture. Bake at 350° for 1 hour, brush once or twice during baking.
Boil the potatoes and mash. Add milk and scallions (should be scalded to keep tops green) and beat until fluffy. Toss the cooked cabbage (finely chopped) gently in the melted butter. Add to the potatoes, together with parsley. Fold well. Salt and pepper to taste.
For each cup of flour, remove 2 tablespoons of flour and add 2 tablespoons of cornstarch. Sift together several times.
Combine ingredients and pour onto cookie sheet (with sides). Sprinkle with chocolate bits. Bake at 350° for 30 minutes.
Cook pasta according to package directions; drain and cool. In a large bowl, combine oil, vinegar, honey, sesame seed, garlic, hot pepper sauce, ginger and salt. Mix well. Add pasta, broccoli, chicken, red pepper, snow peas, mushrooms and green onions. Toss to coat evenly. Cover and chill until serving time. Makes 8 to 10 servings.
Mix all ingredients well. Shape into balls and roll in coconut flakes. Store in refrigerator or freezer.
Mix dry Jell-O with pineapple. Add to yogurt, then add Cool Whip. Divide in 4 equal dishes. This equals 1 serving for diabetics. Good for diabetics.
Before starting cake, have eggs and oleo at room temperature. Preheat oven to 300°. Grease and flour tube pan. Cream butter and sugar well. Add eggs, one at a time, mixing well after each addition. Add flour, salt, soda, sour cream and vanilla. Beat well. Stir in coconut. Bake approximately 1 1/2 hours.
Preheat oven to 350°. Mix first 6 ingredients. Set aside.
Cook wheat in water until soft (1 to 2 hours). Drain and cool. Combine cheese and pudding. Stir in drained pineapple. Add enough juice only to thicken pudding batter. Fold in Cool Whip, nuts and wheat. Chill. Makes a large amount.
Early in the day or day before: In a 9 x 3-inch spring-form pan, combine cracker crumbs, butter and sugar. With back of spoon or hand, pat firmly into bottom of pan. Bake at 375° for 8 minutes. Cool. Beat at high speed and gradually add 1 cup sugar until eggs stand stiff and glossy.
Cream butter and sugar. Beat in eggs, one at a time. Stir extracts. Add flour, baking powder and salt to creamed mixture. Stir in almonds.
Combine cake mix, 1/3 cup butter and 1 egg. Press into bottom of 9 x 13-inch pan.
Preheat oven to 350°. In a small bowl combine rosemary, parsley, salt, pepper and oil. After loosening the skin off the chicken, spread rosemary mixture under and over the skin. Place in a roasting pan and roast for 1 1/2 to 2 hours until chicken is golden brown and juices run clear.	Yield:	4 to 6 servings. (I use all chicken breasts.)
Beat eggs until stiff, then add sugar gradually. Spread on pie. Bake in oven at 300° about 7 minutes.
Mix all together in casserole dish. Bake, uncovered, at 350° for 15 minutes, then covered for 30 minutes.
Strain pineapple. Reserve 2 tablespoons of the juice. In a large bowl, combine chicken, pineapple, apples, grapes, celery, nuts and onion. In a small bowl, combine mayonnaise, juice, poppy seed, vanilla and lemon peel. Mix well and pour over chicken mixture. Serve over crisp greens. Keep refrigerated. Makes 4 to 6 servings.
Mix dry ingredients. Add hot water. Cook in double boiler. Bring to boil, stirring constantly. Cook 2 to 3 minutes until thick. Remove from heat. Add the butter or margarine. Stir and serve warm over ice cream.
Mix flour, sugar, salt and soda. Bring oleo, water and cocoa to a boil; mix with first mixture. Beat eggs in small bowl. Add sour milk or buttermilk and vanilla and add to first mixture. Pour into a greased cookie sheet, 12 x 15-inch. Bake at 375° for 20 minutes only. After cake has baked for 15 minutes, begin icing.
Mix sugar, salt and cocoa together. Add eggs and mix well. Stir in vanilla and milk. Add melted margarine, then coconut and nuts. Pour into two unbaked pie shells. Bake at 350° for 40 minutes or until firm.
Preheat oven to 400°. In a large bowl, mix soup mix with melted butter. Dip potatoes in soup mixture then bread crumbs. Spray long pan with Pam. Arrange potatoes in a single layer. Bake uncovered for 40 minutes or until potatoes are tender and golden brown.
Chop nuts fine in blender or food processor. Remove to a bowl. Chop basil and add to nuts, blending in garlic, oil and grated cheese.
Shape rolls into pizza pan without separating. Brown sausage well and drain. Pour picante sauce on rolled out crust. Crumble sausage onto rolls. Lay frozen hash browns (uncooked) on sausage. Pour on uncooked eggs and top with cheese. Bake 20 minutes at 325° or until done. Check often.
Combine in large bowl the Bisquick, sugar, eggs and fruit cocktail. Pour into cake pan and bake 30 minutes in a 375° oven.
Place 1/3 of potatoes and onion or cheese in a deep, 6 to 8-inch baking dish. Add seasoning to sauce and pour on potato mixture 1/3 of white sauce. Repeat with another 1/3 of potato mixture and sauce. Add remaining potato mixture and sauce. Bake at 350° covered for 45 minutes. Bake 15 minutes uncovered or longer until tender. Makes 6 servings.
Beat together eggs and vinegar well. Add sugar, butter and vanilla. Cook in microwave until thick; stir occasionally. Cut bananas in quarters. Dip in dressing, then into ground peanuts.
Place berries in pie shell. Sprinkle with lemon juice. Combine sour cream, brown sugar and flour in bowl; mix well. Pour over berries. Bake at 425° for 10 minutes. Reduce temperature to 325°. Bake 35 to 40 minutes longer, or until filling is set and crust is brown. Serve with whipped cream.
Combine meat, crumbs, 1/2 of cheese, egg and salt. Mix lightly; pat out flat meat mixture to cover a 12 x 10-inch rectangle of foil. Combine rest of cheese, rice and parsley; spread over meat. Roll up, starting at narrow end. Wrap securely; refrigerate several hours (or overnight). Cut roll into 8 slices; place in a baking dish and bake at 350° for 30 minutes. Serves 8.
Cook peas with seasoning. Add vegetables and cook until the vegetables are tender. Add rest of ingredients and simmer until peas are tender. Serve over rice. May use turkey ham (diced) instead of ham hock.
Beat butter and sugar until light and fluffy. Add salt, orange rind and egg yolks to butter and sugar mixture. Mix well. Add alternately the orange juice and sifted flour and baking powder. Lastly, fold in stiffly whipped egg whites. Pour into loaf pan lined with greased wax paper. Bake at 350° for about 1 hour.
Mix crumbs with 1 stick butter; press into 13 x 9-inch pan. Mix the sugar with 2 sticks butter and 2 eggs; blend together and beat for 10 to 15 minutes. Spread over cracker crust. Layer the sliced bananas over filling. Put pineapple (well drained) over nest. Put Cool Whip over all. Top with cherries and sprinkle nuts last. Refrigerate 7 hours.
Place pecans on cookie sheet; spray with cooking oil. Spray and sprinkle with salt. Bake in 325° oven for 15 minutes. Remove and stir every 5 minutes. Salt to taste.
Beat zucchini, eggs, oil, and vanilla together. Add dry ingredients. Bake at 325 degrees for 1 hour 10 minutes.
Cream the cream cheese and peanut butter. Add sugar and milk. Mix well. Fold in Cool Whip and pour into pie shell. Freeze for one hour before serving. Yield: Makes 1 pie.
Take 2 peces of braede. Put chese in the metll of the braede. Take a spoon of boter. Take a frine pene ane it is brown, then flep it over. Win it is brown you can eat it.
Mix together the first 4 ingredients. Press all but 1/2 cup of this mixture into a 9 x 13-inch pan. Slice the vanilla ice cream into 3/4 to 1-inch thick slices. Arrange slices on crumbs. Smooth top of ice cream (it gets soft). Sprinkle with remaining crumbs. Freezes well. This is super fast and no baking!
Cook clams and onions in chicken base. Melt butter; stir in flour. Don't brown; cook approximately 10 minutes. Combine flour and butter with clams and onions. Add milk and potatoes. Simmer gently until potatoes are soft.
Shape meat into patties and brown. Pour dry onion soup mix over patties. Pour mushroom soup over patties and add 1/2 can of water. Cover and cook until done. Add more water, if needed.
Stir chicken, bell pepper, onion, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted. Stir process cheese spread and milk in saucepan on low heat until smooth. Spoon 1/3 cup chicken mixture down center of each tortilla and roll up. Place seam side down in a lightly greased 12 x 8-inch baking dish. Pour cheese sauce over tortillas; cover with foil. Bake at 350° for 20 minutes. Pour remaining salsa over tortillas.
Cut steak into 2-inch strips; mix cornstarch and soy sauce; set aside. Heat chicken stock; set aside. Heat oil in a heavy skillet or wok until very hot. Add garlic; cook 2 to 3 minutes. Add beef; saute quickly, keeping it moving just until it loses color (30 seconds). Add onion and salt and pepper to taste, stirring constantly for another half minute or so. Add chicken broth; bring quickly to a boil. Add cauliflower, a few at a time. Cook 3 minutes. Add snow peas, stirring constantly for another few minutes. After 7 minutes maximum, cauliflower should be tender and pea pods should be bright green. Add soy sauce mixture. Mix throughly; stir until thickened. Turn into a serving dish. Serves 6.
Boil chicken until done. Remove chicken from bones and tear into pieces. Heat cream of chicken soup with milk. Pour soup into large casserole dish. Put a little chicken and some cheese on large end of crescent roll and roll up, pinching ends closed. Put crescent rolls into casserole dish in soup mixture. Bake in preheated oven at 375° for 20 to 25 minutes or until golden brown.
Stir together all ingredients (except margarine). Stir only 1/2 melted margarine into mixture. Top mixture with breadcrumbs or corn flakes. Pour remaining butter on top. Bake 1 hour and 10 minutes in 350° oven.
Cut cheese into strips and stuff into peppers. Beat egg whites and salt until very stiff. Combine egg yolks and flour until mixed. Fold in egg whites. Dip chilies into batter and fry in oil, turning once, until brown and eggs are set.
Melt caramels with 1/3 cup milk over low heat, stirring until smooth. Combine remaining milk, cake mix and oleo. Mix well. Press 1/2 of mixture into bottom of greased 13 x 9-inch pan. Bake at 350° for 6 minutes. Sprinkle 1 cup walnuts and chocolate chips over crust. Pour caramel mixture, spreading to edges of pan. Top with teaspoonfuls of remaining cake mixture. Press gently into caramel. Sprinkle with rest of walnuts. Bake at 350° for 20 minutes.
Mix water, sugar and cornstarch; boil until clear. Add jello and stir. Cool. Pour over berries. Refrigerate. Can use other jello flavors and berries (example: raspberry jello and raspberries).
Mix all ingredients and drop by teaspoonful on greased cookie sheet. Bake in a 350° oven for 10 to 12 minutes.
Combine ingredients in a mixing bowl and stir well. Pour over venison steaks or chops in a large bowl and marinate for a few hours in a refrigerator. Marinade also can be brushed on while grilling.
Crush crackers, add poppy seed. Line casserole dish with half of mixture. Dot with margarine. Mix sour cream, soup and chicken. Pour over cracker crumbs in dish. Then sprinkle the rest of cracker crumbs on top. Dot with rest of margarine. Bake at 325° for 45 minutes.
Preheat oven to 350 degrees, put butter into dish and place in oven to get hot.
Mix all ingredients together. Cook in crock-pot for 8 to 10 hours on low.
Cook potatoes in jackets in pressure cooker for 15 minutes. Let cool and peel. Peel and cook carrots. Slice and let cool in strainer. Mix all ingredients, except peas. Add peas last.
Combine all ingredients in a blender, food processor or mash by hand. Fill the ingredients in 6-ounce paper cups or plastic juice pop holders. Place 1 wooden popsicle stick in each. Place in freezer. Enjoy!
Dissolve yeast in water. Cut shortening into dry ingredients. Stir yeast mixture and buttermilk into dry ingredients. Roll out on floured surface. Cut with biscuit cutter and brush tops with butter. Bake at 400° for 10 to 12 minutes on ungreased cookie sheet. To freeze, bake at 400° for about 5 to 6 minutes; cool and wrap for freezing.
Place potatoes in a 1-quart casserole; add 1/2 cup water. With vented cover, microwave on High for 10 to 12 minutes, until tender. Drain potatoes; cover and set aside. In 2-cup measure, combine milk cheese and chives. Microwave on High 2 minutes, stirring once. Remove from oven and stir until cheese melts. Pour cheese mixture over potatoes. With electric portable mixer, beat until creamy. Each serving provides 1 B, 35 calories per serving; 146 Cal, 5 g. pro, 2 g fat, 28 g car, 85 mg sod, 6 mg chol. Serves 4.
Cream margarine, shortening and sugar until light and fluffy. Add flour and milk alternately. (Note: Use no baking powder or soda.) Blend in flavoring and mix well. Add one egg at a time; beat well after each egg. Bake in well-greased and floured large tube pan at 300° for 1 1/2 to 2 hours or until toothpick removes clean from center of cake.
Combine all ingredients and store in tightly covered container. Makes 2 cups mix. One rounded teaspoonful for each individual serving. One-third cup mix makes 1 quart of hot drink.
Break eggs over apples. Mix with fork and add sugar, nuts, cinnamon and oil. Add flour, salt and soda. Add to apple mixture and stir in vanilla. Bake in greased 9 x 13-inch pan at 325° for 1 hour. Serve with whipped cream or ice cream. This will freeze well.
Mix eggs, mayonnaise, onion flakes and cheese. Set aside. Cook broccoli and drain. Add all ingredients together. Bake at 350° for one hour. This goes well with holiday meals; a family favorite!
To prepare fruit: Pit (do not peel) 2 1/2 pounds of fully ripe plums. Chop very fine. Measure 4 cups in a large saucepan. Add orange juice and orange rind and mix well. Add chopped nuts. Then make the jam.
Cut cheese round in half crosswise to form two circles. Remove wax. Separate dough into 4 rectangles. Firmly press perforations to seal. Place one rectangle on top of second. Repeat with remaining rectangles, making two double thick rectangles. Press each into a 6-inch square. Place cheese circle in center of each. Pull corners of dough to top center of cheese. Press dough tightly against cheese. Twist dough in center to seal. Repeat to make second cheese wrap. Press out excess dough.
Cook sugar, Karo and water to "string a hair stage" and add butter to melt. Add milk slowly (keep boiling). Cook back to soft ball stage. Pour over popped corn and stir until completely covered. Shape into balls. Store in airtight container.
Follow directions on the back of the Knorr vegetable soup mix box. Serve with tortilla chips or bread crisps.
Mix the first 4 ingredients in saucepan. Bring to boil; boil hard for 1 minute. Remove from heat; add liquid fruit pectin. Add a few drops green food coloring. Put in small jars as it has a tendency to sugar when left open or unsealed for a long time. Serve with crackers and cream cheese.
Shape ground beef into 4 plump, round patties. Place in a shallow baking dish. In a small bowl, mix wine, shallot, garlic, Worcestershire sauce, mustard, salt, sugar, thyme and pepper. Gradually beat in oil. Pour over beef patties. Cover and refrigerate for 2 to 3 hours or overnight.
Saute onions in margarine 20 minutes. Add chilies and chicken. In double boiler, melt cheese, tomato juice and condensed milk. In casserole dish, make layer of chicken mixture, then tortilla chips, then cheese sauce. Make at least 2 layers and cover with tortilla chips. Bake at 375° in preheated oven until bubbly hot. It freezes well.
Thaw turkey, if necessary. Remove parts from cavities. Rinse and pat dry. Preheat oven to 425°.
Beat eggs with fork and add onions, sugar, mustard and vinegar. Add milk to moisten. Add bread crumbs, ground ham and pork. Put into two loaf pans and bake at 350° for 1 1/2 to 2 hours.
Thoroughly mix beef, crumbs, 1/4 cup soup, onion, egg and seasonings. Shape firmly into 2 loaves; brown on both sides in skillet in shortening. Cover and cook over low heat 25 minutes. Spoon off fat. Take remaining soup and mix with remaining ingredients. Pour on loaves and top with cheese slices. Cook 10 minutes, uncovered.
Beat cream cheese and milk together until smooth. Stir in soup mix, garlic salt and sauces to taste. Add salad dressing and shrimp last. Refrigerate at least 1 hour before serving.
Saute garlic in a large skillet until brown. Discard garlic. Add spinach to garlic oil; sprinkle with salt and stir-fry for 3 to 5 minutes or until tender-crisp. Serve hot.
Prepare Thick White Sauce. Stir in meat, 1 tablespoon minced onion and parsley. Season with salt and pepper. Cover and chill for 2 hours. Divide mixture into 12 equal parts and shape each into a ball. Beat egg and water until blended. Dip each ball into the egg mixture, then roll in bread crumbs until well coated. Cover and chill again for about 2 hours.
Beat separately egg yolks and whites. Add 1/4 cup sugar to yolks while beating. Add 1/4 cup sugar to whites after beating them very stiffly. Mix whites with yolks. Stir in cream, milk and then bourbon. Stir thoroughly. Serve very cold. Sprinkle a tiny amount of nutmeg on top of each serving. Yields 5 pints.
Put pig tails in roaster pan with onion, celery, green pepper, vinegar, garlic powder, salt and pepper. Cover pan with water. Put in oven at 350° until very tender. Pour off all liquid. Add barbecue sauce and hot chili pepper. Bake with lid off pan for 10 minutes.
Bring the first 3 ingredients to a boil. Cool. Combine with the rest of the ingredients. Mix well. May add 2 or 3 tablespoons mayonnaise, if desired. Chill. Keeps in refrigerator for 4 to 5 days.
Combine milk, butter, cocoa, sugar, and vanilla in sauce pan. Bring to a boil over medium heat. Cook for 1 minute (do not stir). Remove from heat. Stir in peanut butter and oats. Drop by spoonfuls onto waxed paper or spread in a buttered pyrex dish and cut into squares.
Prepare cake mix as directed on package. In saucepan, melt margarine; add brown sugar, pecans and 1/4 cup pineapple juice. Stir well and pour into long deep dish or baking pan. Arrange one can sliced pineapple (drained), decorated with 2 cherries in each ring. In between slices, arrange one can crushed pineapple (drained).
Squeeze spinach of excess moisture; finely chop and set aside. In a large bowl, combine sour cream and mayonnaise. Stir in soup mix, mixing well. Fold in spinach, other chopped vegetables and seasonings.
Saute the first 4 ingredients in a 2-quart heavy saucepan. Add wine; reduce until almost dry. Add flour; work into a paste over low heat. Add chicken broth; heat to boiling. Stir in bay leaf. Cook until soup consistency is achieved. Add whipping cream and thyme; return to heat. Blend in small chopped pieces of Brie, slowly using whisk; whip until smooth. Add sherry, salt and pepper; combine. Pour into bowls. Sprinkle with croutons. Cover with sliced Brie. Brown under broiler. Serves 6. Serve immediately.
Place meat in 3-quart casserole dish. Sprinkle with salt, pepper and basil. Top with celery, carrots, potatoes and onions. Combine soup with water. Pour over meat and vegetables. Cover and bake in slow 300° to 350° oven for 3 1/2 hours.
Spoon out cookies from roll and form into a ball. Place a ball into each cup of the pan. Bake as directed on the package of the cookies. Remove from the oven and push slightly, 1 miniature cup into each cookie. Allow to cool before removing from the pan.