HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and season squash and onion together. Stir carrots, soup and sour cream into cooked mixture. Melt margarine; put in dressing mix. Add mixture to remaining ingredients. Save some Pepperidge Farm mix for top. Cook at 350° until done. Makes 3 small casseroles. Freezes good.
Mix all together except coconut. Pour into greased 9-inch pie pan. Let stand 5 minutes. Sprinkle coconut on top. Bake at 350° for 40 minutes.
Cream butter and Cheddar until light and fluffy. Continue beating and add flour a little at a time until combined. Stir in dash of salt and cayenne. Stir in Rice Krispies. Form into balls by heaping teaspoonfuls and place 2 inches apart on buttered baking sheets. Flatten each with back of a floured fork. Bake in middle of 350° oven for 15 minutes or until golden. Makes approximately 55. Freezes well.
Roux: For 4 to 5-quarts gumbo, use 1 cup flour and 1/2 cup oil. Stir together in a heavy pan over medium-low heat until color of peanut butter. Be careful not to burn.
Combine butter and sugar; beat until creamy. Add soda into buttermilk and add to first mixture. Add flour to make a soft cookie dough. (Too much flour makes cookies too firm.) Roll dough out on a lightly floured surface to approximately 1/3-inch thick and cut out your favorite cookie shapes with cookie cutters. Bake in a moderate oven (325° to 350°) until very lightly browned or about 8 to 10 minutes. Cookies too brown causes them to be very hard and undesirable.
Beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. In separate bowl, combine remaining ingredients. Mix well. Add dry ingredients to pumpkin mixture.
Steam potatoes and sausage together. Cook bacon. Add onions and drain. Add celery and water to bacon. Add vinegar and sugar; simmer 5 minutes more. Stir in sauerkraut. Combine with potatoes and sausage mixture. Toss to coat. Serve warm.
Place raisins and water in a small saucepan. Bring to a boil, remove from heat, cover, and let stand 15 minutes to absorb water. Drain and place raisins, carrots, and celery in a medium bowl. Place oil, lemon juice, salt, paprika, and mustard in a blender container. Cover and blend. Stir into salad, cover, and chill at least 6 hours.
Mix graham cracker crumbs, margarine, powdered sugar and plain gelatin; press in long pan. Beat Dream Whip with cold milk; add vanilla and sugar. Add cream cheese. Spread on top of graham cracker mixture. Spread cherry pie filling on top. Chill overnight.
In shallow 1 1/2-quart baking dish, combine potatoes, oil and pepper. Firmly press mixture across and up sides to form a shell. Bake, uncovered, at 400° for 15 minutes. Brown beef in skillet; drain. Stir in gravy mix, water and garlic salt; bring to a boil. Add mixed vegetables; reduce heat to medium and cook 5 minutes. Stir in 1/2 cup cheese and 1/2 can French fried onions. Place in potato shell. Bake, uncovered, at 350° for 15 minutes. Sprinkle with remaining cheese and onions. Bake 5 minutes longer.
Cut and remove tops from peppers; scoop out seeds from inside of pepper. In a large pan, place peppers, covering with water, and bring to a boil. Cook them until semi-soft yet firm enough to fill. In a large frying pan, combine beef, sliced onion, corn and stewed tomatoes with salt and pepper, cooking until beef is browned and vegetables are to boiling point, approximately 8 to 10 minutes. After mixture is thoroughly cooked through, take green peppers which have been drained on paper towel. Place in small roasting pan or casserole dish which has been dotted with margarine or butter over bottom of pan. Spoon in meat, corn and tomato mixture in each pepper. Then top each pepper with bread crumbs; dot with butter or margarine and paprika. Put in oven at 350° for 35 minutes. Arrange over a plate of cooked rice.
Mix all dry ingredients together. Separate eggs; add egg yolks and milk to dry mixture. Mix well; add butter. Cook over medium heat until thick. Pour into pie shell. Add meringue if desired.
Dissolve yeast cakes in 1/2 cup lukewarm milk. In another bowl, mix remaining milk, sugar, salt, cardamon seed and a small amount of flour. Beat until smooth. Add yeast and remaining flour, beating with a wooden spoon until smooth and firm.
Mix first 4 ingredients. Roll into little balls and chill. Melt chocolate chips and paraffin together over heat and dip balls in the chocolate mixture with a toothpick.
Mix 2 tablespoons sugar, melted oleo and crumbs to make crust. Press into 9 x 12-inch pan. Combine softened oleo and powdered sugar and beat with mixer for 15 minutes. Pour over crust. Layer fruits in order. Top with whipped cream and garnish with extra strawberries. Refrigerate 2 hours before serving.
Mix all ingredients until eggs are well mixed. Bake in greased and floured tube pan. Bake at 350° for 1 hour. Sift powdered sugar on top.
Mash the beans. Mix them well with the bread cubes and egg. Add the seasoning and moisten with milk. Shape the mixture in the form of sausage and roll in crumbs. Brown in a little hot fat, turning to form a good crust all over. Cook slowly, about 20 minutes. Makes 4 servings.
Mix all ingredients together. Put coconut and maraschino cherries on top. Chill.
Beat all ingredients with electric mixer on medium speed until well blended. Refrigerate. Serve with fresh fruit. Makes about 1 1/2 cups.
Take hamburger and make into patties. Salt and pepper to taste. Slice potatoes and onions. Put onions on top of patties. Then put slices of potatoes on top of onions. Put butter on potatoes. Bake at 375° to 400° for about an hour or until done in pan. Cover with aluminum foil.
Chop bacon fine and cook with onion. Combine other ingredients and add to bacon mixture. Bake at 475° for 15 minutes. Then bake at 375° for 30 minutes. Add 1 cup shredded Monterey Jack cheese to top of mixture. Bake for 15 minutes. Serve with Fritos.
In a bowl, stir together the cornmeal, 1 cup of cold water and salt. In a medium saucepan, bring 3 cups of water to a boil. Over low heat, gradually stir in the cornmeal mixture and continue stirring until thickened. Cover and continue cooking, stirring occasionally, for about 15 minutes. Off heat, stir in Parmesan. Divide mixture evenly among three 12-ounce frozen juice concentrate cans. Chill until set, about 2 hours.
Mix all ingredients together, place in a greased 9 x 13-inch pan. Bake at 350 degrees for 30-35 minutes.
Mix flour, mayo, milk and eggs well. Add other ingredients. Sprinkle top with seafood seasonings. Cook at 350° for 50 minutes or until knife in center comes out clean.
Preheat oven to 350°. Mix together brown sugar, white sugar, shortening, eggs and vanilla. Then add flour and oatmeal. Drop on cookie sheet and bake until light brown.
For 1 gallon, cut tomatoes and let set overnight in salt water. Put 1/2 gallon vinegar, sugar and pickling spices in pot. Bring to a boil. Cut green and red peppers and onion. Add to boiling mixture. Squeeze tomatoes out of water and add to boiling mixture. Let cook 3 hours. Should be thick. Put in jars and seal.
Cook spinach according to package directions. Drain well and squeeze to remove excess moisture. Combine spinach with remaining ingredients, mixing well. Shape mixture into 3/4-inch balls and place on lightly greased (or spray with Pam) cookie sheets. Bake at 325° for 15 to 20 minutes. Yields 11 dozen.
Beat pudding mix and milk in mixing bowl for 2 minutes. Fold in whipped topping. Add condensed milk and mix well. Stir in bananas. Layer vanilla wafers and pudding mixture in serving bowl, one-half at a time. Chill for 1 hour. Sprinkle with pecans.
Cook macaroni in boiling water (don't overcook); drain. Brown ground beef and drain. Add Sloppy Joes sauce and chili powder. Stir in kidney beans and macaroni. Simmer 5 to 10 minutes. Makes about 6 servings.
First day: Slice cucumbers lengthwise. Soak in 2 gallons water and lime.
Bake cake as directed. Cool. Combine whipping cream, vanilla, sugar and marshmallows. Cook over medium heat until marshmallows have melted. Remove from heat; add coconut. Mix thoroughly. Spread between split layers. Frost with chocolate frosting. Keep refrigerated.
Combine sugar and butter. Add eggs. Add flour. Form in balls. Place on cookie sheet. Press to form hollow in center of ball. Fill with jam. Bake at 350° for 16 to 18 minutes.
Sprinkle top with last three ingredients and cover tightly in a large glass salad bowl so that layers may be seen. Be sure that it is well covered with plastic wrap and well refrigerated. Serves 12.
Heat milk, sugar, shortening and salt until warm, stirring constantly. Add to a mixture of 2 1/2 cups flour and the yeast. Add eggs. Beat at low speed 1/2 minute, scraping bowl; add potatoes and beat 3 minutes at high speed. Stir in by hand 2 1/2 cups flour. Turn out on floured board.
Melt oleo and cheese with half and half. Mix with potatoes. Pour in baking dish. Bake 1 hour at 350°. While baking, fry bacon until crisp. Cool and crumble bacon. Add sour cream and bacon to potato mixture last 15 minutes of baking.
Cut eggs in half lengthwise. Remove the yolks to bowl; mash with a fork. Drain and finely flake tuna. Combine with egg yolks. Add remaining ingredients, mixing well. Pile mixture back into egg whites. Refrigerate until serving time.
Place lima beans in a colander and run hot water over until they separate. Drain and pour into a 13 1/2 x 9 x 2-inch baking dish. Combine and mix thoroughly the ground beef, milk, bread crumbs, salt, pepper, chili powder and rosemary. Shape into 2-inch balls and brown lightly in skillet in 5 tablespoons of melted shortening. As beef balls brown, place in baking dish over beans. Brown 2 cups of sliced onions in skillet. Add tomato sauce and water and heat. Pour over contents in baking dish. Top with cubed Cheddar cheese and rings of green pepper. Bake in preheated oven at 350° for 45 to 50 minutes.
Mix coconut and pecans and press into greased 9 x 13-inch pan. Mix cake mix as directed. Pour over nuts and coconut. Mix in saucepan butter, cream cheese, powdered sugar and evaporated milk. Heat until melted. Pour over batter. Bake at 350° for 40 minutes or until done.
Mix water and yeast and let set while you heat milk to near boiling and then add sugar, butter, mashed potatoes and salt. Let cool slightly before adding yeast mixture and 2 unbeaten eggs. Add flour, 1 cup at a time. Mix well. Put into buttered bowl, cover and place in refrigerator overnight or at least 2 hours. When ready to bake, use only amount wanted or you can bake all (mixture will keep in refrigerator up to 1 week). Shape into rolls of desired size. Place in buttered baking dish. Let rise until double in size. Bake at 350° until golden brown, 9 to 10 minutes. Makes 2 to 3 dozen. Serve warm.
Spread bean dip on platter. Mix sour cream and taco seasoning and layer on bean dip. Chop tomatoes and place over avocados. Dice onions and layer on tomatoes. Sprinkle cheese over onion. Garnish with chile.
Simmer browned beef, onions, garlic, spaghetti sauce and tomatoes for 20 minutes. Cook macaroni. Combine all ingredients and bake at 350° for 40 to 60 minutes.
Soften yeast in lukewarm milk. Add sugar and 1/2 cup flour. Cover and let stand in warm place until bubbly. Add salt, eggs, shortening and remaining flour. Let rise until double. Roll out and cut. Place in greased pan with sides touching. Let rise until double. Bake at 350° until golden brown, 12 to 15 minutes.
Mix eggs and milk well; add cinnamon. Cut bread into thick 1-inch slabs. Dip bread into mix and allow to soak until saturated (about 30 seconds). Fry in a large skillet in mix of oil and butter. Eat plain, or with maple syrup, sprinkled with white or powdered sugar, or with more butter.
Heat oven to 350°. Cook noodles; drain. Melt butter. Cook onion, pepper, carrot and mushrooms until tender. Stir in tomato, flour, paprika, salt and chicken stock; cook until thickened, stirring occasionally. Stir in sour cream, chicken and noodles. Turn into buttered 3-quart casserole and bake 20 minutes.
Preheat oven to hot (425°). Lightly grease cornstick pan. Place in oven to warm while preparing batter. Combine cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Add eggs, buttermilk and butter; stir just to moisten. Pour batter into each cornstick mold, filling each about 3/4 full. Bake in preheated hot oven (425°) for about 15 minutes or until tops are lightly browned. Cool in pan on wire rack for 5 minutes. Using thin metal spatula, carefully remove sticks from pan. Repeat until all batter is used. Makes about 28 cornbread sticks.
Saute onions and celery in fat. Add to crumbled bread with salt, pepper and eggs. Add broth to make a very soupy batter. Pour into baking pan and let set awhile. Bake in 350° or higher oven. Before putting dressing in oven, lay cooked pieces of chicken on top of dressing.
Boil beef for 2 minutes to remove salt. Combine beef and other ingredients in blender until creamy. Serve with wheat crackers.
Cream butter and sugar well. Add eggs, one at a time, beating well after each. Sift dry ingredients together and add alternately with the buttermilk to the creamed mixture. Add extracts. Pour into well-greased and floured tube pan. Bake at 325° for 60 to 70 minutes.
Mix broccoli, onions, and raisins. Make sauce by mixing mayo, sugar, and vinegar. Pour over mixture and let sit overnight. DO NOT stir. Add bacon. DO NOT mix until just before serving.
Combine apples, berries and 2 tablespoons flour, tossing to coat fruit. Add 1 cup sugar. Mix well. Place in 2-quart casserole dish.
Let cream cheese soften, then put cream cheese and sour cream and mix together. Then add powdered sugar. Then fold in the Cool Whip and grapes.
Dissolve Jell-O in boiling water. Add frozen strawberries. (Let them thaw in Jell-O mixture.) Add pineapple, banana and nuts. Chill.
In a medium skillet, combine butter, brown sugar, milk and cinnamon. Cook over medium heat. Stir until smooth and bubbling. Add sweet potatoes until glazed. Put in casserole dish. Cover with marshmallows. Bake at 350° for 1/2 hour.
In a mixing bowl combine flour, sugar, baking powder and salt. In another bowl combine eggs, sour cream, milk, vanilla and melted butter. Add dry ingredients. Stir and mix well. Fold in blueberries and cream cheese. Bake in a greased 9 x 13-inch pan or an angel food pan. Bake at 350° for 35 to 50 minutes, depending on pan.
Brown sausage; crumble, drain and set aside. Stir together the eggs, milk, salt and pepper until beaten well enough for scrambling. Stir in jalapenos and sausage. Spray skillet with Pam; cook just as you would scrambled eggs. Lay flour tortilla flat; fill with a spoonful or two of egg mixture. Add a spoonful of Cheddar cheese; roll up in tortilla shell. These may be heated in microwave, one or two at a time, for a few seconds or until cheese melts. Serve with salsa on top, if desired. You may halve this recipe, if you wish. Refrigerate leftovers in airtight container.
Mix first 4 items together, then add rhubarb. Pour in 8-inch unbaked pie shell. On top put butter and cinnamon. Bake at 350° for 45 minutes or until center is firm.
Mix for 3 minutes with an electric mixer. Put in a 9-inch pie crust. Sprinkle with nutmeg. Bake 20 minutes at 450°, then turn to 350° and bake for 30 minutes more until set.
Cream shortening, sugar and egg. Sift together the flour, salt and baking powder. Add to first mixture. Add milk. Mix to a smooth dough. Turn out on floured surface and roll out 1/2-inch thick. Cut with doughnut cutter. Fry in deep, hot fat. Roll in powdered sugar. Serve warm.
Pour this mixture over vegetables. Let set overnight or longer before serving. Keeps several weeks in refrigerator.
Steep tea for 5 minutes. Remove tea bags. Add sugar and stir well. Mix frozen lemonade according to directions on the can and add to tea. Add the Hi-C juice and stir well. Good either hot or cold. Yields approximately 1 1/2 gallons.
Saute crawfish, onion and pepper in 2 to 3 tablespoons hot oil for 5 minutes. Add rice and green peppers and stir for 2 to 3 minutes. Season to taste.
Mix cream cheese and sugar in large bowl until blended. Stir in Cool Whip. Spread on crust. Refrigerate. Mix gelatin, pudding mix and water in medium saucepan until mixture just comes to boil. Remove from heat. Cool 5 minutes. Stir in fruit. Spoon over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional Cool Whip.
Cut broccoli and cauliflower into flowerets. Dice onion. Shred cheese. Fry bacon until crisp. Drain and crumble into small pieces. Put all into large bowl. Mix mayo, sugar and vinegar and pour over veggie mixture. Toss thoroughly and serve.
Cook and stir meat, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 1 1/2 hours, stirring occasionally.
Melt caramels and milk in the top of a double boiler. Add pecans. Shape and drop by the teaspoon on waxed paper. After hardened, dip in chocolate and wax melted in the top of a double boiler.
Combine Marshmallow Creme, peanut butter and butter; mix until well blended. Add noodles and plain M&M's; mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Shape with greased fingers to form nests. Let stand until firm. Dust bottom of nests lightly with confectioners sugar if desired. Fill with peanut M&M's before serving. Makes 10 to 12 nests.
Cook spaghetti in chicken broth and bay leaf adding enough water to keep it moist. Saute onion, green pepper and garlic in oil. Add tomato sauce and cook slowly. Add mushrooms, soup and deboned chicken, then simmer. Add part of the cheese and mix with spaghetti. Sprinkle with cheese and bake in 350° oven for 30 minutes. Serves 10 to 12.
Cook chicken until tender, remove bones; soak overnight in refrigerator in wine. Chop chicken; mix any remaining wine with salad dressing. Combine grapes with salad dressing. Refrigerate. Serve on lettuce leaf.
Preheat oven to 350°. Grease a tube or Bundt pan. Combine all ingredients in large bowl. Beat at medium speed for 3 minutes, or until well blended. Pour into pan. Bake for 55 to 60 minutes. Cool on rack for 10 minutes. Turn out of pan; cool completely. Serve plain or with sweetened whipped cream.
Cook all ingredients (except Rice Krispies, nuts and coconut) for 10 minutes, stirring continuously. Remove from heat and add Rice Krispies and nuts. Butter hands (mixture will be hot). Roll into balls and roll in coconut.
Layer in skillet onion, chicken, mushrooms and spaghetti. Mix together cream soup and broth. Pour over layers in skillet. Cover and simmer until spaghetti is tender. Don't stir. When done, sprinkle with Parmesan cheese powder.
Drain pineapple. Blend all ingredients together. Do not add any juice or water. Garnish with additional cherries, if desired.
Place berries and pineapple in a 9x13-inch pan. Sprinkle cake mix over the top and pour melted butter over all. Bake at 350 degrees for 45 minutes. Serve warm with ice cream or whipped topping.
Add water to frozen concentrates as directed on cans. Combine with apricot nectar and pineapple juice. Chill. Serve in punch bowl. Float block of ice in punch. Garnish with orange slices. Makes about 3 quarts.
Cream the oleo and sugar. Add eggs. Beat well. Add pecans and dates. Pour into pie shell. Bake at 300° about 1 hour.
Stir with spoon for 1 minute. Put into a 9 x 13-inch dish and bake at 350° for 45 minutes. Before serving, top with Cool Whip.
Brown ground beef and onions in butter or oil. Add remaining ingredients. Bake covered 35 to 40 minutes in 350° oven. Can be made a day ahead and stored in refrigerator.
Pour cooking oil in hot pan. Drain beans. Put a spoonful at a time in pan. Add a little bit of flour at a time and mash until desired consistency.
Fry pork lightly. (*If using sausage, after it is browned the grease should be discarded.) Heat water to boiling in saucepan. Stir in cornmeal. Add pork and seasoning and cook over low heat until very thick, stirring constantly. Transfer to a 3 x 7-inch loaf pan and chill several hours or overnight. Cover with wax paper to keep crust from forming. Cut into thin slices and dip in flour and beaten egg and crumbs and fry in Crisco, about 2 tablespoons. Serves 4 to 6.
In a small saucepan, mix and cook eggs, vinegar and sugar until thickened. Add butter and remove from heat. Combine all prepared fruit in a large bowl. Fold in whipped cream and cooled egg mixture. Refrigerate overnight. Add bananas just before serving.
Heat oven to 375°. Peel ginger and grate 1 tablespoon minced garlic. Combine grated ginger, the garlic, soy sauce, sesame oil and vinegar.	Rub chicken cavity with about 1 tablespoon of this mixture. Slice remaining ginger and put in cavity. Put chicken on a rack in a roasting pan and bake 30 minutes. Baste with ginger mixture. Continue baking chicken, basting every 15 minutes, until juices run clear when the inner thigh is pierced, about 45 minutes longer. Stir-fried vegetables and either rice or noodles complement the chicken well.
Cook zucchini, onion and carrots in water 15 minutes; drain. Melt oleo and stir into stuffing. Add enough water to moisten. Spread 1/2 stuffing in a greased 10-inch casserole. Mix salad dressing, sour cream and soup into drained vegetables and mix lightly. Put all on top of stuffing. Add rest of stuffing on top of vegetables. Bake 30 minutes at 350°. Serves 8 to 10.
Mix all; roll into balls. Press with floured glass. Place on cookie sheet. Bake at 375° for 15 minutes.
Cream shortening, sugar and eggs. Make paste of food coloring and cocoa. Add to first mixture. Add milk alternately with flour and salt, which have been sifted together. Add vanilla. Lastly, fold in soda and vinegar. Beat as for any other cake. Mix per these instructions for velvet texture. Pour into two (9-inch) pans which have been greased and lined with wax paper. Bake at 350° for 30 minutes. Cool and split, making four layers. Ice with creamy white icing.
Cream sugar and shortening together. Thoroughly blend soda into persimmon pulp. Add flour and rolled oats. Blend. Add salt, baking powder, raisins, nuts and vanilla. Mix well. Pour batter into greased 2-quart casserole. Cover. Bake at 300° for 1 1/2 hours.
Tear cake into bite size pieces. Place in a single layer on bottom of 13 x 9-inch cake pan. Cook pudding according to package directions. Cool completely. Pour pudding over cake and mix gently. Spread pineapple over pudding. Top with Cool Whip. Spread to edges. Refrigerate overnight for best results. Store in refrigerator.
Process chicken and vegetables through a food processor or grinder and mix together in a large bowl. Season with salt and pepper. Cover and keep in refrigerator until ready to eat. Take out what you need, add mayonnaise to mix together. Great with crackers or on a sandwich. Keeps well in fridge.
Tear chipped ham in small pieces. Pour remaining ingredients over and stir. Bake in covered dish for 2 hours at 300°.
Cream cheese and margarine. In another bowl, mix oil and water. Pour over cheese mixture and blend. Add other ingredients and cook in a Bundt pan at 350° for 1 hour. Delicious.
Bake cake by recipe on box in sheet cake pan. Let cool. Place in punch bowl in layers.
In mixing bowl stir together flour, baking powder, sugar, salt and poppy seed. Cut in shortening until mixture resembles coarse crumbs. Add milk, stirring just until moistened. Knead on lightly floured surface for 8 to 10 strokes. Roll into a 20 x 10-inch rectangle. Spread with softened butter, then with preserves. Sprinkle with additional poppy seed. Roll up, jelly-roll style, beginning with long side. Seal edge. Cut into 1-inch slices. Place cut side down in greased baking pan. Mix remaining 1/4 cup sugar and cinnamon, sprinkle over rolls. Bake in 375° oven for 30 to 35 minutes.
Drain pineapple and mix in pistachio pudding mix, then Cool Whip. Mix well. Stir in marshmallows and nuts. Chill and serve.
Boil 8 noodles at a time for 6 minutes in water with 1 tablespoon oil and salt. Brown meat and drain. Combine bread and milk; let stand 2 minutes. Add meat and other ingredients except sauces and Parmesan cheese. Fill noodles. Put half of sauce in casserole, add noodles, then rest of sauce and cheese. Bake at 350° for 45 minutes.