HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up green pepper and garlic; fry in pan with 4 tablespoons oil until tender. Stir in tomato sauce and water. Simmer 10 minutes.	Add cheese (cut in 1/2-inch cubes). Stir into mixture. Serve over hot macaroni.
Cream butter and sugar. Add eggs, 1 at a time, until you have all eggs beaten with sugar and butter. Add sour cream, 1/3 at a time, then 1 cup flour. Continue with the sour cream and flour. Add vanilla and lemon. Beat until smooth. Grease tube cake pan. Bake 1 1/2 hours at 325°.
Put eggs in pan. Drain pineapple and add to eggs. Beat together. Add sugar and flour to juice and cook until thick. Pour over pineapple, marshmallows and cheese in a bowl. Stir and chill.
Mix melted margarine/butter and garlic powder. Dip biscuits in this and put in a greased loaf pan so they are standing vertically (4 rows of 5 biscuits). Mix green onion and grated cheese. Put about 1 teaspoon of mixture between each biscuit until it is gone. Pour any leftover melted butter/garlic mixture over the top. Bake 25 to 35 minutes or until golden brown in a 375° oven.
Crumble angel food cake into bite size pieces. Prepare pudding according to directions, then mix whipped topping with pudding. Put cake pieces in a 9 x 13-inch pan and top with the pudding mixture. Chill. Top with cherry pie filling and chill again.
Coarsely chop cabbage, bell peppers and scallions. In a bowl, whisk together mayonnaise, yogurt, vinegar and cayenne. Add vegetables, basil and salt and pepper to taste; toss well. Chill slaw, covered, 20 minutes.
Boil sugar, milk and butter at a hard boil for one minute. Put into a bowl and add cocoa, peanut butter and vanilla. Last, add your oats and mix well. Spoon onto foil or wax paper until firm.
Blend all ingredients together thoroughly and pour into greased baking dish. Note: Onion and artichoke may be chopped separately in food processor, pulsing carefully. Sprinkle with paprika and bake at 350° for 1/2 hour.
Drop onions in boiling water. Boil 3 minutes. Drain. Place in cold water. Cut root end; squeeze stem end to remove onion skin. Combine 2 cups water and pickling salt; pour over onions. Let stand 12 hours. Drain; rinse thoroughly. Combine vinegar, sugar and pickling spices; bring to boiling. Pack onions into hot jars, leaving 1/2-inch headspace. Cover with pickling liquid, leaving 1/2-inch headspace. Adjust lids and process in boiling water bath (half-pints) for 10 minutes.
Blend honey and mayonnaise until smooth. Toss remaining ingredients with lemon juice. Stir in honey mixture. Refrigerate until ready to serve. Makes 7 cups.
Mix all ingredients together and drop by teaspoon into hot oil. Fry until golden brown on each side. Drain and shake in brown bag containing cinnamon and sugar or powdered sugar. Makes a great after school snack.
Mix sugar, oleo, eggs, vanilla and cocoa until smooth. Add flour and salt. Bake at 350° for 20 minutes.
Melt chocolate chips on stove at low heat until completely melted. Add peanuts and Chinese noodles. Mix well. Drop by tablespoon into cupcake wrappers. Sprinkle with powdered sugar. Let chill in refrigerator until you're ready to serve.
Sift flour, baking powder, salt, sugar and corn meal together. Combine eggs and milk and add to dry ingredients, stirring only enough to moisten. Add oil, butter, peppers, onion, pimiento and cheese. Combine, stirring only enough to moisten. Do not overstir. Place in greased muffin tins. Bake at 400° for 20 to 25 minutes. Makes 3 1/2 to 4 dozen.
Preheat oven to 300°. Combine crumbs, cocoa, sugar and margarine; press firmly on bottom of 13 x 9-inch pan. In large mixer bowl, beat cream cheese until fluffy; beat in condensed milk until smooth. Add eggs and vanilla; mix well.
Measure and mix dry ingredients in large mixing bowl. Add eggs, oil, pineapple with juice and bananas. Stir to blend; do not beat. Pour into 9-inch tube pan and bake at 350° for 1 hour and 20 minutes.
Put softened cheese and milk together and mix until smooth. Add lemon juice and vanilla and blend. Pour into 9 ounce pie shell. Chill for 3 hours.
Mix sugar, cornstarch and salt. Add water gradually, stirring until smooth. Bring to a boil, stirring constantly until thick. Reduce heat; cook 2 or 3 minutes longer, until clear and transparent. Remove from heat; add lemon juice and drop of red food coloring. Fold in sliced strawberries. Pour in baked and cooled pie shell. Top with Cool Whip; chill. Enjoy!
Brown onions in oil and add paprika and stir well. Add meat. Cover and simmer a few minutes. Add rest of ingredients. Cover and simmer until done. Add more water or broth, if needed during cooking. Add sour cream, gradually. You may want to use less than the full 8 ounces. If mixture is too thin, you may want to thicken it a little.
In 2-quart saucepan, combine soup mix, tomatoes and cheese over medium heat. Heat to boiling, stirring often. Remove from heat. Stir in sour cream. Serve with tortilla chips or fresh vegetables for dipping. Makes 2 1/2 cups. Preparation time: 5 minutes.
Beat eggs until light. Add sugar gradually while beating; stir in milk and molasses. Beat well. Sift dry ingredients (except oatmeal and nuts) together.
Spread cream cheese on ham slices. Place pickles on cream cheese and roll up like a jelly roll. Cut into desired size.
Sift flour, soda and salt; set aside. Cream butter and shortening. Add sugars gradually; mix well. Add eggs, water and vanilla; beat well. Blend in dry ingredients; mix well. Dough may be chilled.
In a bowl, mix flour, corn meal and chili powder. Add butter, milk and egg. Stir until just moistened. Press mixture into nine-inch square pan. Bake at 350° until mixture is lightly browned and begins to pull away from sides of pan (about 25 minutes). Mix cheese, chilies and green onions; spread over hot mixture. Return to oven and bake until cheese melts (about 15 to 20 minutes). Serve either hot or cold. Makes 12 pieces.
Brown ground beef and onions. Drain. Drain juice from butter beans and kidney beans. Add the 4 beans and salt and pepper to taste. Add a pinch or two of chili powder and bring to boil. Then turn to low and let simmer.
Preheat oven to 350°; place round steak in a 13 x 9 x 2-inch pan. Spread cream of chicken soup over steak. Shake Lipton onion soup mix over other soup. Bake for 40 to 45 minutes. Serve over rice.
Cream margarine and peanut butter in mixing bowl until light. Add confectioners sugar gradually, beating until fluffy. Stir in cereal. Shape by level tablespoonfuls into logs. Roll in peanuts. Place on waxed paper. Melt chocolate chips and paraffin wax in double boiler over hot water, stirring. Drizzle over logs. Chill until serving. Makes 2 1/2 dozen.
Mix Veg-All, corn, soup and sour cream together. Put mixture into a casserole dish. Sprinkle crushed crackers over casserole. Pour melted margarine over casserole. Bake at 350° for 30 minutes.
Combine all ingredients in 9 x 13-inch baking dish, sprayed with Pam. Mix well. Bake at 400° for 45 minutes or until golden brown ontop.
Mix orange juice as directed. Mix 1/2 of orange juice, 1/2 of Ginger ale, and 1/2 gal. pineapple sherbet. Add rest of ingredients as needed. Will serve approximately 50 to 60 people.
Mix butter or margarine with sugar; add flour, crushed potato chips, vanilla and chopped (finely) pecans. Drop by teaspoon on oiled cookie sheet. Bake at 350° for 15 minutes or until light brown. Sprinkle with confectioners sugar while warm.
Rinse shrimp well. Set aside. Dissolve gelatine in boiling water. Set aside. Bring tomato soup to a boil. Add cream cheese. Let it melt into soup. Add mayonnaise. Mix well. Add celery, onion, chives, parsley and shrimp. Stir well. Pour into prepared ring mold or fancy fish mold that has been sprayed with Pam vegetable oil. Place into refrigerator overnight. Unmold onto platter or tray that has been lined with lettuce leaves. Serve with crackers.
Melt butter in skillet. Saute onion and broccoli until tender (about 20 minutes). Combine rest of ingredients. Combine all ingredients. Pour into lightly greased loaf-baking dish. Bake about one hour at 350°. Serves about 20.
Stir well, but do not use electric mixer. For variety, add desired amount of one or more of the following ingredients: apples, nuts, raisins, dates, chocolate chips, cocoa or drained fruit cocktail, or up to 4 bananas (overripe). Bake in a floured and greased Bundt pan at 350° for 40 to 50 minutes. Cool on a rack for about an hour. Turn over onto serving plate.
In a bowl, mix together 1 cup sugar, 2 tablespoons flour and diced rhubarb. Pour into an 8 or 9-inch baking dish and dot with butter.
Blend milk gradually into cream cheese. Stir in lemon juice, shrimp, Worcestershire sauce, garlic salt and dill. Cover; refrigerate at least 1 hour before serving. Serve with crackers.
Beat shortening and 1 cup sugar until light and fluffy. Add molasses and egg; beat well. Combine flour, soda, cinnamon, cloves, ginger and salt. Add to molasses mixture; mix well. Stir in raisins. Cover. Refrigerate until chilled. Shape into 1-inch balls. Roll each in sugar. Place 2 inches apart on oiled cookie sheet. Bake in upper third of preheated 350° oven for 10 to 12 minutes. Makes 3 dozen.
Brown ground chuck in a skillet; drain. Add spaghetti sauce and oregano; heat until warm. Put 8 ounces of sauce on bottom of a 13 x 9 x 2 or equal size pan. Layer uncooked lasagna, sauce, cottage cheese, Mozzarella and Parmesan cheese. Repeat layers until ingredients run out; end with cheeses. Bake at 350° for 40 to 50 minutes. Remove from oven and let stand 15 minutes before serving. Good with garlic bread and tossed salad.
Place steak flat in shallow baking dish. Mix all ingredients and pour over steak. Let stand all day, turning occasionally or refrigerate overnight. Barbecue 5 minutes on each side or broil 2 minutes on each side. Cut diagonally into thin strips.
Preheat oven to 350°. Position rack in center of oven. Generously butter a 9 x 5-inch metal loaf pan and set aside. Sift flour, baking soda, salt, cinnamon, ginger and nutmeg into a medium bowl or onto a large sheet of waxed paper spread on work surface. Set aside.
Preheat oven to 350°. Beat shortening until creamy and glossy. Gradually add sugar, beating until light and fluffy after each addition. Add eggs and beat until thick and pale lemon color. Sift dry ingredients; add alternately with bananas. Blend thoroughly after each addition.
Sprinkle apples with cinnamon, salt and water. Rub together flour, sugar and butter. Drop mixture over apples. Bake in buttered 10 x 6 x 2-inch dish. Bake at 375° for 40 minutes. Yields 6 servings.
Mix together and bake 20 minutes at 350°. Stir again and serve. Serve with any vegetables.
Boil spaghetti for 9 minutes; drain. Add milk and beaten eggs; mix well. Put into buttered 9 x 13-inch pan. Brown ground beef until crumbly; drain and place on top of spaghetti. Pour pizza sauce on top of ground beef. Layer onion slices, pepper slices, mushrooms and pepperoni. Sprinkle with Mozzarella cheese. Bake at 350° for 20 minutes.
Provide each child with covered margarine tub. Have available various measuring cups and spoons. Instruct children to make a snack mixture by using various measuring tools. Encourage them to compare amounts measured.
Combine pretzels, cereals and nuts in 13 x 9 x 2-inch pan. Cook and stir brown sugar, oleo and corn syrup in a medium saucepan over medium heat until mixture comes to a boil. Let the mixture boil without stirring for 4 minutes. Remove heat.
Brown ground beef and onions in skillet. Drain any grease and add tomatoes, corn and tomato paste. Put in bottom of 2-quart casserole dish.
Combine flour, salt, paprika and pepper. Roll chicken in flour mixture to coat very lightly, shaking off excess. Spoon 2 tablespoons oil from top of artichokes into skillet and heat. Place chicken in pan and saute, browning slowly over moderate heat. Turn to brown on all sides. Add onion when chicken is almost browned. Spoon off any excess fat. Add wine, heat to boiling, then cover. Simmer 10 to 15 minutes or until chicken is tender. Saute nuts in butter until lightly browned. Set aside. Add artichokes to chicken. Mix cornstarch with remaining marinade, then gently stir liquid into skillet. Simmer 1 minute, until slightly thickened. Remove chicken and artichokes to serving dish. Spoon liquid over chicken and sprinkle with toasted nuts.
Add pepper and cheeses to hot white sauce; stir until cheese melts. Combine sauce and potatoes and pour into 2-quart casserole. Toss crumbs with margarine and sprinkle over potatoes. Bake at 350° for 35 minutes. Garnish with chopped olives.
Bring first 3 ingredients to a boil; let cool. Whip Pet milk; add sugar, celery, apple and nuts. Add Jell-O mixture and refrigerate.
Preheat oven to 350°. Mix all ingredients together. Pour into greased jelly roll pan. Bake at 350° for 20 minutes. Let set a minute.
Cream the sugar with the butter. Add the remaining ingredients. Shape into two rolls; chill until firm. Cut 1/4-inch thick and bake 30 minutes at 300°. Sprinkle with powdered sugar while warm.
Mix powdered sugar and cracker crumbs. Heat margarine and peanut butter over low heat until melted. Stir into crumb mixture. Press in ungreased baking pan 8 x 8 x 12-inch. Heat chocolate chips in small saucepan over low heat, stirring frequently until melted. Spread over crumb mixture. Refrigerate until firm, about 30 minutes. Cut into one inch squares (3 dozen candies) or shape into one inch balls and dip in mixture of chocolate chips and one tablespoon of shortening.
Cream butter and sugar until light and fluffy. Add eggs, two at a time; beat well after each. Add flour and sour cream alternately, beginning and ending with flour. Add soda and extract last. Bake in greased and floured large tube pan for 1 1/4 hours at 325°.
Mix syrup, sugar, salt, butter and vanilla. Add eggs; pour into 9 inch unbaked pie shell. Sprinkle with pecans. Bake at 350° for about 45 minutes.
Mix sugar and syrup in boiler; boil for 1 minute. Add peanut butter and vanilla. Stir without heat until smooth. Grease a 9 x 13-inch pan. Mix cornflakes and peanut butter mix in pan. Cut squares when cool.
Spray saucepan with nonstick cooking oil. Place onion over medium heat. Saute onion until clear. Add all ingredients, except shrimp. Stir well. Add shrimp; cover and cook on very low heat for 35 minutes. Uncover and toss rice. Cover again and cook very slowly until rice is done. Yields 2 servings.
Combine bread and milk in a small bowl. Beat egg in large bowl; add oregano, salt, pepper and garlic. Add beef and cheese; mix well. Bake at 350° for one hour.
Cook 3 or 4 pieces of bacon until crisp. Crumble cool bread and crumble; add remaining ingredients. Toss lightly and moisten with Miracle Whip. Cheese is good in this. Mix all but bacon in with Miracle Whip, then pour over bread and bacon. Toss. Serves 6.
Cook chicken, debone and reserve broth. Cut chicken in approximately 1-inch pieces. Put in large pan the potatoes, carrots, onions, peas and celery; cook until tender. Add 1 to 2 cups of broth and mix with cornstarch. Mix vegetables and 3 cups of cooked chicken. Pour broth, etc., over all and put in large baking dish. With mixture hot and bubbling, put biscuits on top and bake at 400° for 15 to 25 minutes or until biscuits are done and browned.
Pound chicken to 1/2-inch thickness. Place flour in plastic bag. Beat eggs in shallow bowl or pie plate. Combine cornmeal, cumin, salt and cayenne pepper in another pie plate. Place chicken, 2 pieces at a time, in bag with flour and shake to coat. Remove chicken and dip in egg. Roll in cornmeal mixture, pressing to coat. Heat oil in a large skillet over medium-high heat. Add chicken and cook until brown and cooked through. Place on platter; top with sour cream and picante sauce.
Bring to boil the sugar, orange juice, lemon juice and juice from the can of cherries. Remove from heat and add jello. Dissolve jello and then add cherries and nuts.
Combine lemon juice and sugar. Add water, stirring. Serve over ice in glasses and garnish with lemon slices.
In large salad bowl, layer greens, macaroni, 1 1/2 cups cheese, tomatoes, shrimp, peas and cabbage. Combine mayonnaise and Italian dressing. Pour over salad. Top with remaining cheese. Cover and refrigerate several hours.
In a large bowl, combine the salad, chicken, tomatoes, and bacon. Drizzle with dressing and toss to coat. Serve immediately. Yield: 6 servings, ready in 15 minutes or less.
Grind cranberries fine. Add pineapple and sugar. Stir well. Let stand in refrigerator overnight (covered). Two hours before serving, whip cream. Add nuts. Place in a serving bowl and chill.
Preheat oven to 425°. Grease 10-inch skillet. Brown sausage and onion; drain well. Combine eggs, cornmeal, corn, milk and oil. Pour half of mixture into skillet. Sprinkle with sausage mixture and cheese. Pour remaining batter over top. Bake 30 to 40 minutes. Let cool 10 minutes before serving.
Melt butter in a saucepan. Pour in light brown sugar. Mix together. Add eggs, flour and flavoring. Add as many pecans as you like. Pour in a 9 x 13 pan and bake at 350° for about 20 minutes. When middle of bread falls, take out of oven. If you don't take out of oven when it falls, it won't be as moist.
For a handy accent to the last coffee break of the day, do this: Make your coffee as you usually do, but then add a quarter teaspoon of almond extract. Voila!
In a large mixing bowl, combine sweet potatoes, sugar, cinnamon, ginger, nutmeg and salt. Add eggs; with a fork, lightly beat eggs into sweet potato mixture. Add the evaporated milk; mix well. Place a pastry lined 9-inch pie plate on oven rack; pour in sweet potato mixture slowly. Cover edge of pie with foil. Bake in a 375° oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted off-center comes out clean. Cool on wire rack. Cover and chill to store. Serves 8.
Mix flour, 1 cup sugar and milk. Melt butter in a 2-quart baking dish. Pour batter over butter. Toss 2 cups of peaches with 1 cup sugar and pour over batter. Do not stir. Bake at 350° for 1 hour.
Prepare cake as directions on box. After it cools, cut each layer in half, making 4 layers. Put sour cream in dish with lid. Add sugar and mix well. Cover with lid and chill for 3 hours. After 3 hours, add thawed coconut to mixture and stir well. Spread on each layer of cake and place in sealed cake plate in refrigerator for 24 hours.
Cook vegetables in broth and seasoning mix until tender. Remove from heat. Drop in cooked beef which you have removed all visible fat. Remove from heat and cover so meat will heat through.
Heat oil in iron skillet on medium-high heat. Dip gizzards in whipped eggs and roll in flour or pancake mix. Put as many as you can get in the skillet. Turn every 5 minutes for about 20 minutes or dark brown.
Mix all ingredients together and put into greased casserole. Bake 45 minutes to 1 hour at 350°.
Beat white syrup, sugar, salt, butter and vanilla. Add eggs and pecans. Pour into unbake pie shell. Sprinkle pecans over all. Bake at 350° for 45 minutes.
Put yeast in warm water; scald milk, then add your oleo in hot milk to melt. Put together when cool, then add yeast, well beaten eggs, vanilla and sugar. Add flour. Put in warm place until double in bulk. Roll out and cut in pieces, about 1/2 x 3 1/2-inches long. Let rise again. Fry in deep vegetable oil. Cut top of stick open and fill with filling. Ice with brown sugar frosting.
Place pineapple in a Pyrex baking dish. Mix flour, sugar, pineapple juice (the 3 tablespoons) and margarine or butter. Pour over pineapple chunks. Top with cheese, then cracker crumbs. Bake at 350° for 25 minutes.
Melt together chocolate chips, evaporated milk and butter or margarine. Remove from heat and add flour, salt, sugar, eggs (mixed well) and walnuts.
Blend dry cake mix, cinnamon and clove in large mixing bowl. Prepare cake according to package directions. Divide batter into three 8-inch glass baking dishes. One at a time, microwave 4 minutes and 30 seconds to 5 minutes or until a wooden pick comes out clean. Let stand 5 minutes, then turn out immediately onto a cake rack.
Dissolve yeast in warm water with 1 tablespoon sugar. Add shortening, salt, 1 tablespoon sugar and flour. Mix well. Pour out on floured board and knead a few times, then cut out and place in a pan. Grease top and let rise in a warm place until double in size, about 1/2 to 1 hour. Bake at 400° until brown. Makes about 1 1/2 dozen.
Heat oven to 350°. Mix all ingredients. Spoon into a 1-quart casserole dish. Bake 20 to 25 minutes or until thoroughly heated. Stir before serving. Serve hot with toasted bread slices or tortilla chips. Makes 4 cups.
Cream shortening and sugars. Add beaten eggs and hot water; mix well. Add flour and soda. Add vanilla and oats; mix well. Add chips and nuts. Drop by teaspoon onto baking sheet. Bake at 350° for 10 to 12 minutes.
Combine cranberry sauce and lemon juice in bowl; mix well. Spoon in lightly oiled mold. Freeze until firm.
Mix sugar, oil and eggs; add rest of ingredients and bake for 1 hour at 350°.
Cream sugar, margarine and Crisco. Add egg and beat well. Add vanilla with sifted flour to which soda and salt have been added. Pinch off pieces the size of walnuts and place one inch apart on cookie sheet; flatten with hand or glass which has been floured.
Bring water to boil, add salt and sprinkle in cornmeal, stirring constantly. Cook over low heat for 40 minutes. Polenta is cooked when it begins to leave the sides of the saucepan. Add cheese and cook, stirring constantly, for 5 minutes.
Wash peppers, cut a thin slice from stem end and remove seeds. Cover with boiling salted water and simmer 5 minutes. Drain.
Combine punch, milk and ice cream in an electric blender. Blend until smooth and frothy. Pour into tall glasses. Makes 3 to 4 servings.
Mix first 4 ingredients well. Pour into a greased baking dish. Sprinkle some crackers over top. Sprinkle with paprika. Bake in 350° oven for 40 minutes.
Brown meat in 3-quart saucepan; drain. Add sauce; simmer for 10 minutes. Cook lasagne according to package directions; drain. (Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.)
Mix well and place heaping teaspoonful of mixture on cookie sheet. Preheat oven to 350°. Turn oven off and put in cookies for 2 hours or overnight. Store in airtight container.
Mix chicken, almonds, pineapple and celery with enough Miracle Whip to make it hold together. Season to taste with salt, pepper and Greek seasoning.
Mix with a fork all ingredients, except parsley flakes. Roll into ball and roll in parsley flakes. Chill and serve with crackers.
Combine corn, sugar, eggs, milk, pepper and 3/4 cup of cracker crumbs in casserole. Sprinkle remaining 1/4 cup of crumbs on top and dot with butter. Bake at 400° for 20 to 30 minutes. Yields 6 servings.
Remove stems from strawberries. Cut bananas, pineapple, apples, cantaloupe and honeydew into chunks. Place fruits in a bowl. Add Fruit-Fresh and orange juice concentrate, stirring gently. Let stand for 1 hour or longer. Arrange fruits and marshmallows on skewers. Sprinkle each kabob with a small amount of sugar.
Fry hamburger, bacon and onion. Drain off fat. Add remaining ingredients. Bake in 350° oven for 1 hour.
Cut tenderloin(s) in half. Blend remaining ingredients together. Marinate pork in mixture for 10 minutes. Grill or broil for 10 to 12 minutes, turning when needed. Serve with hot cooked rice, if desired. Serves 4.
Scrape filling out of Oreo cookies. Cut red licorice into thin strips (to look like spider legs). Put frosting on an Oreo piece; drape red licorice over frosting so that the licorice hangs out both sides. (Use however many red strips you want for however many legs you want.) Put an Oreo piece on top to form cookie. Put little dots of frosting on top for eyes. Enjoy this fun treat!
Brown meat; drain. Add seasoning mix and simmer 15 to 20 minutes; set aside.
Brown ground steak in large skillet. Add garlic and onion. When tender, add all other seasonings. Continue to simmer for 1 minute; add tomato sauce, spaghetti sauce and water. Stir until meat is completely mixed with sauce; simmer for 20 minutes. Stir to keep from sticking. Serve sauce over pasta with garlic bread. Makes 4 to 6 servings.