HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Grease a 13 x 9-inch pan. Combine dry ingredients. Add sour cream, eggs, corn and oil; stir to mix. Bake for 25 to 30 minutes, until center springs back when touched. Pour melted butter over corn bread.
Beat eggs. Add ginger, nutmeg and cloves. Mix with 2 quarts orange juice and lemon juice. In punch bowl, put chunks of ice cream. Slowly pour ginger ale down sides of bowl. Gently stir in juice and egg mixture.
Cook cake mix just like box says. Let cool. Mix sugar, Cool Whip and crumbled up Butterfingers together. Crumble up half cakemix and put into bowl, then layer topping and repeat again.
Mix in alternate layers cucumbers, salt and ice. Let stand for 3 hours. Drain, combine sugar, vinegar and spices. Heat to a boil. Add cucumbers and let them get hot. Pack, sterilized jars. Let syrup mixture continue boiling. Pour over cucumbers and seal. Makes about 6 pints.
Brown beef in Dutch oven in cooking oil. Add 3 cups hot water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat to boiling. Reduce heat; cover and simmer for about 20 to 30 minutes (until beef is tender). Add onion, bouquet sauce, bouillon cube and bay leaf. Cover and simmer until onion is tender (about 10 minutes). Shake cold water and flour in covered container; stir into beef mixture slowly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Prepare noodles or rice according to package directions. Serve beef over the noodles or rice.
Place meat in a bowl with the next 3 ingredients. Marinate 1 hour. Heat margarine and oil in skillet. Stir in meat and sear. Add bouillon, coffee and water. Simmer, covered, for 30 minutes. Blend flour in 1/2 cup water. Stir in skillet and thicken. Serve over noodles or rice.
Skim excess fat from broth. Add enough water to broth, if necessary, to measure 1 cup. Mix flour and cold water until smooth. Gradually stir into broth. Cook over medium heat, stirring constantly, until gravy is smooth and thickened. Season with salt and pepper.
Melt margarine and cocoa together. Remove from heat. Stir in sugar and eggs. Mix well. Add flour, salt, nuts and vanilla. Mix well. Spoon into greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. Sprinkle marshmallows on hot cake and cover with Chocolate Frosting when cake is cool.
Cook sweet potatoes until tender. Cool and peel. In large bowl, mash. Add marmalade, sugar, orange juice and extract. Beat until smooth. In separate bowl, beat egg whites to stiff peaks. Fold into potato mixture. Coat a 6-cup casserole with nonstick spray. Add mixture; sprinkle with almonds. Bake at 350° until puffy and set, about 40 minutes.
Butter a 9 x 13-inch cake pan. Put cherry pie filling in pan and crushed pineapple over that. Sprinkle sugar over the pineapple, then yellow cake mix. Dot the top with 2 sticks margarine. Sprinkle pecan pieces over top of butter. Bake at 350° for 45 minutes.
Pour 1 cup boiling water over 1 cup Crisco. Dissolve yeast in 1 cup cold water at least 5 minutes. Pour into Crisco mixture. Add sugar and eggs, beaten slightly. Put 6 cups flour in large bowl and add salt. Add the liquid mixture, a little at a time, to flour mixture and mix until it pulls away from bowl. Put into large bowl, brush with melted oleo. Cover and put in refrigerator.
Boil one chicken; skin and debone it. Cool and tear into bite size pieces. Cook spaghetti in chicken broth saved from boiling chicken (add water if necessary). Drain most of broth off spaghetti, but save it. To spaghetti add chicken pieces, olives, pimentos (optional) and Cheez Whiz. (I use an 8-ounce jar of regular Cheez Whiz and an 8-ounce jar of mild Mexican Cheez Whiz. You can use all of one if you want.) Mix all together in a large dish. This makes a lot.
Mix ingredients together until smooth. Bake 25 minutes at 325° in a jelly roll pan (or small cookie sheet).
Mix together soy sauce, oil, mustard, ginger, pepper and garlic. Add chicken strips to mixture. Marinate 1/2 hour, stirring frequently. Place chicken and mixture in a shallow baking pan. Bake at 350° for 45 minutes. Baste every 10 minutes.
Cream together butter and sugar. Add eggs and mix well. Stir in bananas. Sift dry ingredients and add to mixture. Fold in pineapple, coconut, cherries and nuts. Makes 3 loaves of bread. Bake at 350° for 1 hour and 10 minutes or until done. This will freeze good.
Heat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded teaspoonfuls, about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes. Cool 1 minute before removing from cookie sheet.
Remove stems from mushrooms and save for other uses. Brush melted butter over mushroom caps, coating thoroughly. Stir together remaining ingredients until well blended. Place mushrooms, cavity side up, on large rimmed baking sheet. Evenly mound filling into each mushroom, pressing it in lightly. Broil about 6 inches below broiler until bubbly and lightly browned (about 3 minutes). Serve warm with napkins. Makes 10 stuffed mushrooms. Can be doubled, tripled, etc., as is necessary. They are so good, they won't last long.
Mix all ingredients well and pour into greased jelly roll pan. Bake at 350° for 25 to 30 minutes. Remove from oven. Cool 5 minutes. Use teaspoon to dip small portion and form small balls. Roll in powdered sugar.
Layer in a 13 x 9-inch pan. Mix in taco seasoning with sour cream. Smash avocados; season with garlic salt. Grate the cheese. Spread ingredients in order as shown, then chill for 30 minutes to 1 hour.
Mix cornmeal, baking powder, soda and 1 teaspoon salt in large mixer bowl. Add 2 eggs, buttermilk and bacon drippings; mix well. Pour into hot greased 10-inch baking pan. Bake at 450° for 35 minutes or until light brown. Cool. Crumble corn bread into large bowl. Saute celery and onion in butter in skillet until tender. Add to crumbled corn bread. Add crumbled bread slices, chicken broth, milk, 2 eggs, 1 teaspoon salt, poultry seasoning and pepper; mix well. Spoon into greased 9 x 13-inch baking dish. Bake at 450° for 25 to 30 minutes or until brown. Yield: 12 servings.
Cook sausage. Drain well and crumble. Spread each slice of bread with butter. Cut into cubes. Place bread cubes in a greased 9 x 13-inch baking dish. Sprinkle with sausage and top with cheese.
Mix together milk, sugar and salt; crumble into this mixture the yeast. Stir until yeast is dissolved. Stir in egg and shortening. Mix in first with spoon, then by hand the flour. Add flour in 2 additions, enough to make it easy to handle and soft as possible. Knead until smooth and elastic. Let rise until double, punch down, turn over and let rise again. Cut dough into pieces the size of walnuts. Form into balls, roll each ball in melted butter, cinnamon, sugar and nuts. Place 1 layer of balls in well-greased 9-inch pan. Sprinkle with raisins. Add layer; sprinkle with more raisins. Let rise 45 minutes. Bake 35 to 40 minutes at 375°. Loosen from pan; invert so butter sugar mixture runs down.
Grease yo skillet 'r muffin tin 'r yo corn stick pan. Git hot, then pore in mixture 'n bake fur an hour at 350°. This
Mix all ingredients together and fill noodle shells with about 2 tablespoons. Cover with 2 cups of spaghetti sauce and sprinkle with 1/4 cup Parmesan cheese.
Fry onion and green pepper. Add meat and brown. Add soup, water and cheese. Put in casserole. Top with crumbs and cheese. Bake at 350° for 1 hour.
Put peanut butter between 2 Ritz crackers. Use all crackers. Heat on low, 1 pkg. of Chocolate almond bark. Do not add anything to bark. Remove from heat. Dip crackers in bark till coated evenly. Place on foil to cool, about 1 hour. You can use white almond bark for colors add several drops of food color.
Cook sugar, water and syrup until soft ball stage. Stir occasionally over medium heat. Add peanuts; cook until 300°, hard crack stage. Stir constantly. When it reaches hard crack stage, take from stove. Add vanilla, butter and soda. Pour on buttered cookie sheet. Break after it cools.
*Canned shrimp may be used. After rice is tender, add canned shrimp and heat through.
Melt margarine in square Pyrex dish. Stir in pretzels and 1/3 cup sugar. Bake in 400° oven for 7 minutes. Stir pretzels after removing from the oven. Mix cream cheese and 1/2 cup sugar; fold in the Cool Whip and the pineapple. Pour over the pretzels and place in the refrigerator.
Prepare pie shell; refrigerate until ready to fill. Preheat oven to 375°. In large bowl of electric mixer, at low speed, cream peanut butter and vanilla. Combine sugar and salt. Gradually add to peanut butter, creaming after each addition until fluffy. With mixer at medium speed, add eggs gradually. At low speed, blend in milk and beat until mixture is smooth. Strain into unbaked pie shell. Bake 45 to 50 minutes, or until filling is set in center when pie is gently shaken.
Mix all ingredients. Add milk to make batter to desired thickness. Heat cooking oil or meat grease in a 9-inch pan. Sprinkle dash of corn meal in oil to prevent sticking. Pour batter into pan and cook at 400° to 450°, about 30 minutes, until done.
Mix yeast, water and sugar together and let stand about 15 minutes. Add rest of ingredients; let stand 15 minutes. Roll out on floured board and cut into shapes. Let stand another 15 minutes, then fry in vegetable oil until golden brown and glaze.
Prepare spinach, tearing leaves into bite-size pieces and placing in a salad bowl. Add eggs, mushrooms and bacon.
Slice frozen muffins. Put ingredients into separate cups or dishes. Give each child a paper towel to work on. Let children make their on pizza by spooning on sauce, cheeses and pepperoni. Put assembled pizza on cookie sheet and broil 2 to 3 minutes. Let cool briefly. Serve and enjoy.
Cream the butter and sugar. Stir in carrots and egg. Add flour, baking powder, salt and rum flavoring. Drop on greased baking sheet. Bake at 375° for 12 to 15 minutes. Frost immediately with confectioners sugar and orange juice mixed to a spreading consistency.
Brown ground beef and drain thoroughly. Combine remaining ingredients and add ground beef. Bring to a light boil, stirring occasionally. Lower heat to a low simmer and cook for 45 minutes.
1. Place apples in heavy saucepan. Add water to cover. Bring to a boil over medium-high heat.
Purchase pineapple slices in heavy syrup. Drain and reserve syrup from pineapple. Cut each pineapple slice in half; set aside. In medium size bowl, mix brown sugar, water, cornstarch, vinegar, horseradish and reserved syrup from pineapple; set mixture aside. Cut pork sausage meat into 1/4-inch slices. With sharp knife, make a few slashes in each cocktail frankfurter. In a 12-inch skillet over medium heat, cook sausage slices, a few at a time, until well browned, removing slices as they brown to paper towels to drain well. Keep warm. Pour off fat from skillet.
Sift in bowl flour, baking powder, salt and soda. Add 1/2 cup nuts (optional). Blend (in order) egg, milk, unpeeled orange, dates, shortening and sugar. Blend well then add to dry ingredients. Bake in greased loaf pan at 350° for 50 minutes. Slices better next day. Serve with cream cheese mixed with powdered sugar and orange juice to taste.
Brown ground beef and drain off fat. Let cool. Set aside. Dice the green pepper and onion; set aside. Wash lettuce and break into bite-sized pieces. Add cheese, onion and green pepper to lettuce; mix. Mix beans with ground beef separately.
Cook ground beef. Add flour and 1/4 to 1/2 cup water. Add chopped cabbage, onion, salt and pepper. Cook 20 minutes, stirring often. Take off heat. Add sour cream.
Blend together. Don't overstir. Store in a large covered container in the refrigerator. Batter will keep for up to 6 weeks. Bake as needed in greased muffin tin at 400° for 20 minutes.
In a large bowl with fork, combine mayonnaise, mustard and pepper. Add remaining ingredients except lettuce. Toss well. Cover and refrigerate 2 hours. Serve over lettuce. Makes 4 servings, 1/2 cup each.
Mix sugar, Crisco and eggs. Sift in dry ingredients. Add milk in. Roll dough into balls (golf ball size). Place on an ungreased cookie sheet. Bake at 375° for 10 to 15 minutes. Top with optional confectioners sugar and nuts.
Bake cake by directions and cool. Poke holes in cake with straw. Pour milk over entire cake. Pour caramel topping over cake. Spread Cool Whip over cake. Crush Heath bars and sprinkle on top.
Mix all ingredients together and bring to a boil. Simmer for 15 minutes. Pour in jars and seal.
In large serving bowl (clear one looks pretty), layer all vegetables. All ingredients should be chopped or shredded. After all vegetables are in put a layer of mayonnaise over them, making sure to cover all vegetables. Sprinkle sugar over mayonnaise and top with a layer of shredded cheese and crumbled bacon. Let sit overnight and mix well before serving.
Heat oil in large skillet. Add garlic and cook over low heat 5 minutes. Add spinach and cook over medium heat until limp, about 5 minutes, stirring frequently. Stir in cheese and nuts. Add fettuccine and toss well to melt cheese into spinach and pasta. Season well with pepper. Makes 2 servings.
Sprinkle steaks with salt. Press into cracker crumbs on both sides. In a large frypan, brown coated steaks in butter, cooking about 5 minutes on each side. Serve hot. Makes 4 servings.
Drain cherries, reserving juice. Cream butter and sugar; add egg yolks, sour cream and reserved juice. Sift together flour, baking powder and baking soda and add to creamed mixture and mix well. Beat egg whites until stiff and fold into batter. Add cherries and nuts. Bake in 350° oven for 45 minutes in 9 x 5 x 3-inch loaf pan.
Mix ingredients and pour into well-greased casserole, 11 3/4 x 1 3/4-inches.
In a small bowl of mixer, beat cheese, milk and extract until well blended and fluffy. Stir in raisins. Using ice cream scoop or 2 spoons, shape mixture into 4 balls. Place on cut sides of pear halves. Sprinkle with almonds. Serve at once.
* Can use lemon, strawberry, chocolate, orange, or any cake mix you desire; it's always good!
Brown ground beef in a large kettle. Add onions, garlic, cumin, oregano, salt, red pepper and oil. Cook until onions are tender. Next add tomatoes (in juice), kidney beans and chili powder. Simmer for 1 hour, stirring frequently.
Cream shortening and sugar and add eggs. Dissolve baking soda in water. Combine with salt, spices and molasses. Add alternately with flour. Roll out on a floured board. Cut in desired shapes. Bake at 350° for 10 minutes or until done.
Mix ground beef and sausage, onions and seasoning together. Add milk and eggs. Add rice and mix well. Roll in balls. Wrap in cabbage leaves and hold together with toothpicks. Cook in a 350° oven for 2 hours in tomato juice and ketchup.
Combine margarine and sugar. Add egg substitute and vanilla. Mix together dry ingredients; add to egg mixture, alternating with milk. Fold in floured blueberries. Pour into greased and floured 10-inch tube pan or 2 loaf pans. Sprinkle with sugar before baking. Bake at 350° for 45 to 55 minutes or until toothpick is clean.
Heat oven to 375°. Cut bacon slices in half. Wrap each piece of watermelon rind with bacon; secure with toothpick. Place in a greased baking dish. Bake at 375° for approximately 20 minutes. Bacon should be done well. Serve warm.
Add 1 cup of boiling water to gelatin to dissolve. Cool and add cranberries. Let slightly congeal and fold in whipped topping. Place in prepared pie crust. Refrigerate 1 or 2 hours to set.
Remove skin from chicken and place in skillet. Mix Coca-Cola and ketchup together. Pour mixture over chicken. Bring to a boil, then lower heat and simmer. Let simmer until chicken is tender.
Mix all ingredients together. Chill in refrigerator for 3 to 4 hours. Serve with salsa chips.
Combine all but the last 2 ingredients in a casserole. Mix the corn flakes crumbs with 1/4 cup melted butter and spread over the potato mixture. Bake at 350° for 45 minutes. Serves 6.
Place unpeeled potatoes in large pan containing enough boiling water to cover them completely. Boil over medium heat until potatoes can just be pierced through with sharp knife. Do not overcook. Drain at once in colander. Cool, peel and slice potatoes 1/4-inch thick into large flat pan. Set aside.
Heat oven to 350°. Mix butter or oleo with cake mix (reserve 1 cup). Put remaining mixture into 13 x 9 x 2-inch oblong pan, pressing all in bottom and 1/2 inch up edge. Spread pie filling over the crust. Blend chopped nuts and the reserved mixture. Sprinkle over top. Bake 45 minutes. Serve with ice cream.
Boil chicken until done. Cut up in cubes. Steam fresh broccoli until fork can go through.
Prepare noodles according to package directions. Preheat oven to 375°. Brown ground beef and drain well. Add spaghetti sauce. Bring to boil. Remove from heat. In 9 x 13-inch pan, layer sauce, noodles, cottage cheese and Mozzarella cheese. Repeat layers, ending with sauce. Sprinkle Parmesan cheese on top. Cover dish with foil and bake for 1 hour. Let stand for 5 or 10 minutes before cutting into squares.
Dissolve Jell-O in hot applesauce and add the remaining ingredients. Mix well and put in refrigerator to chill. Serves 15.
Trim all fat and membrane from meat. Cut meat into 1-inch cubes. Put all ingredients in Dutch oven (covered). Bake at 300° for 4 to 5 hours. Check after 3 1/2 hours; if too dry, add water. After 4 1/2 to 5 hours use potato masher. Meat should look like a spread. Serve warm on bread. Especially good on party rye.
Melt butter in sauce pan, add lemon juice, vinegar, catsup and Worcestershire sauce. Add salt, pepper, tabasco and red pepper to taste. Bring to boil. Pour over meat to be barbecued.
Saute onion and celery. Add to bread and seasonings. Add half of soup and water mixture. Make into balls and bake 30 minutes, covered, at 350°. Add rest of soup mixture. Bake, uncovered, 10 more minutes. Cooking time: 40 minutes.
Mix and boil 1 minute sugar, milk and oleo. Remove from heat and add other ingredients. Stir until well mixed. Drop with teaspoon on cookie sheet. Let set until hardened. Store in container.
Cream the oleo and 1 cup brown sugar. Add 1 beaten egg and mix well. Add the flour. Spread on jelly roll pan like pie crust. Beat 2 eggs and pour or brush evenly over crust. Sprinkle 1 cup brown sugar over entire crust. Sprinkle the pecans on top. Bake at 350° until set and brown.
Pour liquid smoke over brisket; sprinkle both sides generously with celery, onion and garlic salts. Wrap brisket in heavy foil and refrigerate overnight.
One 12 inch deep sided frying pan with lid. Place frying pan on stove, turn heat on medium. Pour in 1/3 cup olive oil while heating. Cut deer hearts up into 1 inch pieces. Add salt and pepper and flour. When oil is hot, place meat in pan and brown. Add one can of soup and 1/2 cup of water, stir. Place lid on pan, turn heat down to low and let simmer for 30 minutes, stirring occasionally. Goes well on mashed potatoes or rice.
Combine all ingredients; beat until fluffy. Pour into 2 pie shells. Bake at 325° until knife comes out clean.
Mix all ingredients and beat according to cake mix directions. Bake in a greased tube pan at 350° for 35 to 45 minutes. When done, take out of oven and glaze with a mixture of 1/4 cup powdered sugar and 1 cup of lemon or orange juice. Juice may be used without the sugar, particularly if you like a tart lemon flavor.
Combine all ingredients; let set, then stir and bake at 350° for 45 minutes in an 8 x 8-inch pan.
Mix eggs (well beaten), sugar, spices, salt and pumpkin. Add milk and stir until smooth. Pour into shell. Bake at 375° for 35 to 45 minutes.
Mix sugar, flour and salt. Cut in shortening. In another bowl mix water, egg and vinegar. Combine with sugar mixture. Divide into five parts.
Have ready the pie shell and crust for top. Cook, drain and chop the spinach. Saute the onion in the oil until tender. Combine the spinach, sauteed onion, nutmeg, oregano, salt, beaten eggs and Swiss cheese. Pour into pie shell. Arrange top crust and seal. Bake at 350° for 30 to 40 minutes. Serve hot in wedges.
In small saucepan, combine sugar, oleo and milk. Boil, stirring constantly, 1 minute. Remove from heat and add chocolate chips. Mix until smooth. Cool and pour over 9 x 12-inch cake.
Let cheese stand at room temperature until soft. Beat until fluffy. Add sweetened condensed milk, stirring until well mixed; turn into crust. Chill 2 to 3 hours and top with cherry pie filling.
Mix all ingredients together. Divide into two pie shells. Bake at 300° for 45 minutes.
In 2-quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover; cook over low heat for 10 minutes or until asparagus is tender, stirring occasionally. Serve with grated Parmesan cheese, if desired. Makes 8 servings.
Heat oven to 350°. Grease a 2-quart casserole dish. In large saucepan, heat water, margarine and salt to boiling. Remove from heat. Add milk to potato flakes and stir until well combined. Stir in 3 cups of croutons, celery, onion and hot pepper sauce. Spoon into prepared casserole dish. Crush remaining croutons and sprinkle around edges. Grate sharp Cheddar cheese and sprinkle around in middle. Bake for 35 to 40 minutes until light golden brown.
Mix all ingredients together. Place in pan about 1/4 inch away from the edge of pan. Pour a little water around edge and bake at 400° for 45 minutes. To make gravy, add 1 can tomato soup to the meat juice and simmer on top of stove for 5 to 10 minutes.
Brown hamburger until done. Drain grease. Sprinkle about 3 tablespoons flour over the hamburger. Stir in until thick. Add enough milk to cover hamburger. Add salt and pepper to taste. Simmer until gravy is thick. Serve over toast.
Combine brown sugar, butter, corn syrup and salt in 2-quart microproof batter bowl or measuring cup. Microcook on High 4 minutes, stirring after 2 minutes. Stir until blended. Add baking soda and vanilla. Place popped popcorn in large brown paper bag. Pour syrup over popcorn; roll top of bag tightly to close. Microcook on High 1 1/2 minutes. Shake bag; microcook on High 1 1/2 minutes. Shake bag; microcook on High 1 minute. Pour onto flat surface; spread out and allow to cool.
Line a 9-inch pie pan with chilies. Top with cheese. Mix milk, chili juice and egg. Pour over cheese. Bake at 350° for 40 to 45 minutes or until golden brown and bubbly. Cut into wedges. Serve hot.
Put can of milk in freezer until ice crystals form. Mix water in Jell-O and put in refrigerator until it begins to thicken. Whip milk until thick. Add lemon juice and sugar. Fold thickened Jell-O into whipped cream. Layer pan with vanilla wafers and pour Jell-O and cream mixture over. Garnish with wafer crumbs and chill.
Spray 15 x 10 x 1-inch cookie sheet with Pam.
Mix all ingredient together in a large bowl and put into a 9 x 13-inch ungreased pan.
Dissolve gelatine in water. Heat soup and add dissolved gelatine. Add rest of the ingredients, mixing well. Rinse a 1-quart mold with cold water. Pour in mixture and refrigerate overnight.
Preheat oven to 350°. Prepare Bar Cookie Crust (recipe in this book).
Combine first 5 ingredients in a jar. Shake well. Pour over lettuce and other ingredients in a large salad bowl. Toss and serve. Makes 4 to 6 servings.
Mix tomato sauce, sugar, vinegar and mustard until sugar dissolves. Mix egg, onion, cucumber, beef, salt (optional), pepper and 1/2 cup tomato sauce mixture. Shape in a loaf pan and pour the rest of the tomato sauce over the top. Preheat oven to 400° and bake for about 40 to 45 minutes.
In a large bowl, mix all-purpose flour, whole wheat flour, wheat germ, baking powder and salt until blended. Make a well in center. In another bowl, lightly beat egg. Stir in butter, sugar and milk. Pour all at once into flour well and stir just until dry ingredients are evenly moistened. Spoon batter into greased 2 1/2-inch muffin cups, filling 2/3 full. Bake in a 350° oven until muffins are well browned and tops spring back when touched (about 25 minutes). Makes 1 dozen.
Preheat oven to 350°. Generously grease and lightly flour a 9 x 5 x 3-inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside.