HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook boiling water, quick grits and salt by package directions. To cooked grits, add 1 stick margarine and garlic cheese. Beat until cheese and margarine are completely melted. Beat eggs in measuring cup and fill cup with milk. Add to grits and mix well.
Brown hamburger, onion and chili powder. Drain off grease. Melt Velveeta cheese in crock-pot and add soup, chilies and meat mixture.
Dissolve gelatin in boiling water, add iced water and tomato soup. Stir in celery, green pepper and onion. Pour half into lightly-oiled ring mold or small individual molds. Chill until slightly thickened. Cut eggs in half. Press eggs, cut side down, and shrimp into gelatin mold. Pour balance of gelatin mixture over shrimp and eggs; chill until set. To serve, unmold on crisp salad greens. Makes 6 servings.
Mix together Jell-O, boiling water and sherbet. When cool, add oranges, pineapple and bananas. Pour into 9 x 13-inch pan and refrigerate until set. Combine remaining ingredients in saucepan and cook until thickened. When cool, pour over top of Jell-O. Refrigerate.
Mix onions, pepper and carrots. Mix all other ingredients together and pour over carrots. Refrigerate overnight. Drain before serving.
Dissolve gelatin in 1 cup cold water. Dissolve flavored gelatin and sugar in boiling water. Add cold gelatin and extract. Pour into 9 x 13-inch pan. Cool and refrigerate. Cut into squares (may use cookie cutters to cut out shapes). May use other flavors of Jell-O (omit mint extract if other flavors of Jell-O are used).
Mix together minute rice with 2 cups of hot water. Add strawberry Jell-O. Cool until mixture begins to set. Add 1 cup of crushed pineapple and 5 ounces of Cool Whip topping. Add chopped nuts, if desired.
Boil a good cut of pork in water to cover. Season with onion, salt and pepper to taste. When soft, shred. Add enough broth to keep it very moist.
Preheat oven to 375° in 13 x 9-inch baking pan. Arrange chicken. In small bowl, combine remaining ingredients; brush on chicken. Bake 45 minutes or until chicken is done. Makes about 4 servings.
Get all items. Need ready bowls, flour, egg, mixer and sugar. Remove Amy's doll and clothing from kitchen table. Measure flour into bowl. Answer the doorbell. Wash flour off Amy's hands. Measure sugar into bowl. Answer the telephone. Sweep up the flour and sugar from floor and measure out more adding egg and shortening. Answer the telephone. Crash! Clean up Amy. Sweep up broken bowl and contents. Give Amy a bath and put her in bed. Wash the floor. Call the bakery. Take an Excedrin and lie down.
Dissolve gelatin in water. Add marshmallows and stir until partially dissolved. Add pineapple and orange sections that have been cut into bite-size pieces. Cool mixture, then fold in Cool Whip and sherbet. Congeal before serving.
In a large bowl, beat eggs until foamy. Add pumpkin, oil and bran. Mix well. Add sifted dry ingredients, mixing only until combined. Stir in chocolate chips and nuts. Spread evenly in tube or Bundt pan, ungreased or lightly sprayed with Pam. Bake at 350° for about 1 hour and 10 minutes or until cake tests done with a toothpick inserted near center. Cool completely before removing from pan. Serves 16.
Mix all together. Bake in an ungreased pan at 325° for 40 to 45 minutes.
Combine all ingredients but 2 cups cornflakes and 1/2 cup melted butter in a 9 x 13-inch greased pan. Combine cornflakes and 1/2 cup melted butter and spread over top. Bake at 350° for 1 hour. Yum!
Preheat oven to 375°. Cook macaroni as package label directs. Drain.
Reserve 2/3 cup gravy. In a saucepan, combine remaining gravy with mushrooms, olives and pepper; stir in chicken. Bring to boiling. Turn into shallow 8 or 9-inch round baking dish. Add sage to biscuit mix. Prepare biscuit dough according to package directions, but use the 2/3 cup reserved gravy for liquid.
Mix flour, 1 cup pecans and melted butter. Press into a 9 x 13-inch pan. Bake at 375° for 15 to 20 minutes. Cool.
Mix all ingredients except blueberries and chill overnight. Add blueberries just before serving. Serves 4.
Peel and slice potatoes. In pan, add soup and 1/2 can milk. Heat until smooth. Place potatoes in casserole alternately with onion. Add soup and cover. Bake at 350° in oven for 1 1/2 hours or until done. Remove cover last 20 minutes. (May substitute cream of mushroom soup.)
Mix together first 3 ingredients. Press in 9 x 13-inch (glass) pan; save a little to sprinkle on top. In saucepan, heat sugar, water and gelatine just until dissolved. Mix in sour cream, yogurt and vanilla. Chill until partially set. Fold in Cool Whip and fruit. Pour into 9 x 13-inch pan. Sprinkle top with graham cracker crumbs if desired. Top with whole berries. (You may use peaches or blueberry yogurt.)
Mix lime crystals and water. Add remaining ingredients. Mix well and refrigerate overnight. Makes just over 2 quarts.
Mix ingredients except paprika together. Lay chicken pieces on top. Sprinkle lightly with paprika and bake uncovered at 250° for 2 1/2 hours. Remove from oven and cool 5 minutes.
Drain jar of olives and set-aside. Place pastrami on top of ham and slice into 1/4 inch strips. Roll meat slices one at a time and then take a toothpick and alternate meat, olive and pasta. Place all toothpick cocktails in a zip lock bag and drizzle Italian dressing over them. Refrigerate 1 hour or until ready to serve.
Place peaches, round	side up, in pie shell. Mix the sugar, butter and eggs.	Pour this mixture over the peaches. Sprinkle with cinnamon and nuts.	Bake 15 minutes in a hot oven of 425°. Reduce the heat to 325° and continue baking for another 45 minutes until the custard is done.
Using package directions, cook enough brown rice to make eight cups, then place in a shallow pan in the refrigerator to cool.
Mix all together and pour over ham. Let set at least 4 hours. Cook on grill or in oven.
In a medium bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder and ginger. In a large bowl, mix shredded carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla extract. Stir until well-blended. Stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into 6 ounce brioche pans or jumbo muffin pan cups that have been sprayed with nonstick cooking spray. Bake at 350° for 30 minutes or until toothpick inserted in center of each muffin comes out clean. Cool muffins in pans on wire rack for 10 minutes. Remove muffins from pans. Cool slightly on wire racks. Sprinkle with confectioners sugar, if desired. Makes 8 large muffins.
Mix pudding, jello, water, lemon juice all together in a pan and bring to a boil. Put mixture into a bowl and refrigerate to thicken. Once thickened add the cool whip and sliced strawberries and mix together. Pour into pie shell and chill 1 - 2 hours.
Cook macaroni and drain. Combine all ingredients (except 1/2 of the cheese) in a large bowl and stir well. Pour into casserole dish; cover with remaining cheese and bake at 350° until cheese is melted.
Stir sugar and corn syrup in a 1 1/2-quart casserole dish. Microwave on High for 4 minutes. Stir in peanuts or mixed nuts. Microwave on High 3 to 5 minutes until light brown. Add margarine and vanilla. Microwave on High 1 to 2 minutes. Add baking soda. Stir until foamy. Pour onto a lightly greased cookie sheet. Cool, break and eat.
Soften yeast in warm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add yeast and egg. Stir in 2 cups of flour; beat well. Stir in the remaining flour or enough to make a soft dough. Knead on lightly floured surface until smooth and elastic (6 to 8 minutes). Place in lightly greased bowl. Cover, let double (about 1 hour) in warm place. Punch down. Shape in ball. Cover and let rest 10 minutes. Form rolls (clover are the best). Let rolls rise until almost double. Bake 10 to 12 minutes in 400° oven.
Sprinkle granulated sugar into an ungreased pie plate. Arrange peach slices over sugar. Mix flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse corn meal. Spread over peaches and bake at 350° for 30 minutes, or until topping is browned. Serves 4. Serve warm with whipped cream or ice cream.
Cream powdered sugar and margarine. Add egg, salt and vanilla. Mix until light and fluffy. Spoon mixture evenly into pie shells; cool. Whip cream until stiff, blend with pineapple and nuts. Spoon on top of egg mixture and chill thoroughly. Makes 2 pies.
Cream the shortening with sugar, salt, cinnamon, cloves and ginger. Add beaten egg and molasses. Sift the flour with baking soda. Mix well. Form into balls (about 1 teaspoon) and roll in sugar. Place on ungreased cookie sheet and press to pan with glass dipped in sugar. Bake at 300° for 8 to 10 minutes. They rise up and then flatten out. Yields 4 dozen.
Mix ingredients. Add 1 cup boiling water. Stir together. Knead mixture until it forms soft dough. Stores a long time in covered container.
Mix cake mix as directed on box using whole eggs. Bake in 13 x 9 x 2-inch pan. While hot, prick all over with fork. Mix Eagle Brand and cream of coconut. Pour over cake while hot. Let cool and put in refrigerator until ready to serve. Spread with Cool Whip and sprinkle coconut over top.
Combine flour, sugar, baking powder and baking soda in large bowl. Make a well in center. Add eggs, orange juice and margarine, stirring just until blended. Add cranberries. Stir. Spread batter in greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes or until done. Cool for 10 minutes. Remove from pan and cool completely.
Saute crab meat in skillet with the butter. In large saucepan combine Cheddar	cheese	soup, Cheez Whiz and milk. Stir over medium high heat until smooth. Reduce heat; stir in crabmeat and let simmer about 10 minutes. Serve over toast. Our family prefers rye pump bread or seedless rye.
Cream sugar, cocoa and shortening. Add eggs, one at a time. Mix well. Add flour, salt and vanilla. Pour into a 9 x 13-inch greased and floured pan. Bake 35 to 40 minutes at 300° to 325°. When done, spread marshmallows on top. Cool and spread frosting over marshmallows.
Mix onions and cucumbers and put in jar. Mix remaining ingredients and heat until dissolved. When cool, pour over pickles. Keep in refrigerator.
Beat eggs. Add sugar gradually, margarine, vanilla, milk, then flour. Pour into cups or glass pie plate. Put in cold oven at 325° until done, about 1 hour.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition.
Mix first layer and put in 9 x 13-inch pan. Bake 15 minutes at 350°. Cool.
Roll dough into a rectangle, put on sauce, sausage and other ingredients on rolled out dough. Fold corners into middle of dough to enclose ingredients. Bake at 350° until golden brown, about 45 minutes.
*Filling can be your favorite pudding, cooked apples, well drained peaches/cooked fruit of any kind. Then you can top the filling with Cool Whip, whipped cream or a glaze.
Mix ground beef and egg. Add remaining ingredients, except flour, in order listed (buttermilk, ketchup, salt, pepper, onions, bread crumbs, mustard and poultry seasoning); mix well. Form into loaf; place in baking pan. Rub small amount of flour on top of loaf. Bake in preheated 350° oven for about 45 minutes, or until done.
Mix all juices. Cut up oranges and lemons. Add to mixture. If you have a mold, freeze some in a ring to add to punch. Can be made several weeks ahead of time and frozen. Add Sprite or ginger ale when ready to serve. If desired, add peach sherbet.
Place day old, room temperature eggs in pan of cold water, heavily salted, over high heat for about 10 minutes. Turn down to low, barely bubbling. Heat for additional 10 minutes. Remove from heat. Leave eggs in hot water. Take out 1 egg at a time and crack shell. Run under cold water to cool shell. This method usually allows shell and top layer of egg to come loose easier and leave eggs whole. Cut eggs in half. Set whites aside. Place yolks, onion, mustard, salad cubes, mayonnaise and seasonings into bowl; mix well. If too dry, use salad cube vinegar to thin. Place in egg whites. Sprinkle with paprika and sliced olives.
Brown meat, pepper and onion. Drain excess grease. Stir in beans, molasses, ketchup and mustard. Bake at 350° for 45 minutes.
Beat eggs, sugar, oil and vanilla. Add zucchini, flour, salt, baking powder and cinnamon. Add nuts. Bake in greased loaf pan for 1 hour at 350°.
Combine cranberries and sugar and set aside. Dissolve gelatin and salt in boiling water. Add cold water, lemon juice, cinnamon and allspice. Chill until thickened. Fold in cranberries, nuts and orange. Put in a mold. Chill 4 hours. To unmold, place in hot water for a few seconds. Shake slightly. Place on chilled platter.
Pre-heat oven to 350 degrees. Coat two 8 1/2 X 4 1/2 loaf pans with non-stick cooking spray. Mix ingredients in a large bowl, reserving 1/2 cup of the pasta sauce. Form loaves in pans and brush with reserved sauce. Bake for 1 hour.
Mix all ingredients, except pie shell, in saucepan. Cook over medium to high heat, stirring constantly, with wire whisk. Cook until it thickens, about 1/2 minute. After boiling, be careful not to let burn. Pour into baked Pet-Ritz deep dish pie shell. Sprinkle lightly with cinnamon. Let cool for 15 to 20 minutes, then refrigerate for at least 2 hours before serving to set.
Cook rice according to directions on box. Brown almonds in 1/2 stick butter. Brown together sausage, onion and garlic. Mix rice and sausage, while hot, with other ingredients, except crackers and 1 stick of butter. Place in a 2-quart casserole dish. Crush Ritz crackers. Toss with 1 stick melted butter. Sprinkle over top. Bake for 25 to 30 minutes at 350° until bubbly and crackers are browned.
Peel eggplant; slice and put in pan with lid with oil, onion, crushed garlic, salt, pepper and sugar. Cook over medium heat, covered, until all eggplant has changed color (20 to 25 minutes). Peel and chop tomatoes and set aside. In casserole, put layer of eggplant, a layer of grated cheese and 1 tablespoon tomato. Top last layer with catsup and cheese. Bake at 350° for 1 hour.
Mix all ingredients together, adding nuts last. Pour into 9-inch unbaked crust and bake in 450° oven for 10 minutes. Reduce heat and continue baking at 350° until a knife blade inserted in center comes out clean.
Cream butter, adding sugar until creamy. Add eggs one at a time, beating well after each addition. Fold in sifted dry ingredients, alternating with milk, beating until smooth. Add vanilla and almond extract. Bake in 9-inch pans at 325° for approximately 12 minutes. Use approximately 6 heaping tablespoonfuls of batter to each pan; makes 6 thin layers.
Preheat oven to 375°. Use tomatoes held at room temperature until fully ripe; cut 1 tomato into 1/4-inch thick slices for garnish; set aside.
Cook sugar, water, salt and syrup until it forms a hard ball in cold water. Pour into 3 beaten egg whites and beat until creamy. Add 1/2 tsp. vanilla. Spread on buttered foil or dampened cloth. (I use buttered foil.) Let set a few minutes, spread with peanut butter, roll up into a roll. After it is cool, slice into desired thickness. Refrigerate.
Brown sausage in Dutch oven, stirring to crumble; drain. Stir in remaining ingredients; bring to a boil. Cover; reduce heat and simmer 1 hour. Remove bay leaf before serving. Yield: 3 quarts.
Beat egg whites until stiff. Add sugar and baking powder. Beat until mixed. Chop crackers and nuts. Pour in egg white mixture and mix. Put in greased pie plate. Bake at 325° for 25 to 30 minutes. Cool.
Combine flour, baking soda, baking powder and salt. Set this aside. Combine sugars and shortening, creaming well. Beat in eggs and vanilla. Add flour mixture and mix well. Stir in oats and chocolate chips. Add chopped nuts. Bake for 12 to 14 minutes at 350°.
Mix together by hand and pour into a 13 x 9-inch pan. Bake at 350° for 45 to 60 minutes.
Combine all ingredients in a bowl. Refrigerate until ready to use. Keeps well for a week.
In large pan, brown the beef and sausage. Drain the grease. Add oregano and red pepper; stir the ingredients in the pan well.
Blend flour, seasonings and 2 tablespoons water in a 3-quart soup kettle. Add undrained oysters and butter; simmer over very low heat for 3 to 4 minutes, until edges of oysters curl, stirring gently. Add scalded or hot milk; remove from heat and cover. Let stand 15 minutes. Reheat briefly. Top servings with pats of butter. Serves 4 or 5.
Cook ground beef, onion and celery until meat is browned; drain off fat. Stir in tomato sauce, water, pepper sauce, salt, monosodium glutamate and chili powder. Simmer, uncovered, 30 minutes. Serve on buns.
Mix pineapple juice, flour, sugar and eggs in saucepan. Bring to boil. Cook until thick. Add cream cheese; let cool completely before adding whipped cream.
Mix together and cook in an uncovered casserole at 350° for 40 minutes.
Brown chops on each side. Mix Coca-Cola (must be Coke), ketchup and Worcestershire sauce. Pour over chops and simmer 30 to 35 minutes. Sauces will thicken. Double recipe for larger quantities. Can use this sauce with spareribs and chicken. Cook spareribs and chicken halfway through and then add sauce.
Melt margarine in saucepan. Add wet ingredients and sugar until dissolved. Add dry ingredients. Spread mix in 9-inch baking pan coated with vegetable spray. Cover and refrigerate overnight. Cut into squares.
Preheat oven to 450°. Reconstitute the "butter" granules according to the directions on the package. Cut each potato in half. Scoop out the center, leaving about 1/4-inch of potato on the inside of each skin. (Use leftover potato to make Shepherd's Pie.) Cut skins into quarters. Dab liquid butter substitute onto the white side of each potato skin. Sprinkle with garlic powder and pepper, if desired. Place prepared skins, skin side down, on a baking sheet. Bake 15 minutes or until lightly browned. Turn skins over and bake another 5 minutes or until crisp. Serve immediately. Serves 12; 4 per serving.
Dispose clams in recipient. Cover with cool water and salt (for 2 to 4 hours) to remove sand. In a pan mix olive oil and crushed garlic. Cook until lightly browned. Remove from heat. Add clams previously washed with cool water. Cover pan and let clams open. Chopped parsley and slices of lemon for garnish.
Drain peaches in colander. Add dry instant pudding to peach juice. Mix thoroughly using a wire whisk.	Pour liquid back over fruit. Mix lightly. Cover and refrigerate.
Combine meal, flour, baking powder and salt. Mix well. Beat egg and milk together; combine with dry ingredients. If mixture is too thick, add small amount of milk. Stir in squash. Drop by spoonfuls into hot, deep fat. Drain on paper towels. Serves 6.
Melt butter in saucepan. Cut up onion and add to pan. Saute until tender. Add ground chuck. Add soup; add sauce; add rest of ingredients. Cook over low heat. Simmer until heated through. Sprinkle parmesan on top. Serve with cooked pasta of choice. Makes 2 large "restaurant style" servings.
In a large saucepan, combine celery, peppers, onion, sugar, vinegar, 2 cups water, salt and celery seed. Bring to boiling; boil, uncovered, 5 minutes, stirring occasionally. Blend flour, mustard and turmeric with 1/2 cup cold water; add with corn to boiling mixture. Return to boiling, cook and stir 5 minutes. Pack loosely while boiling hot into hot pint jars; leave 1/2 inch headspace. Adjust lids. Process in boiling water bath 15 minutes. (Start counting time when water boils.) Makes 7 pints.
Mix all together, except pineapple and coconut. Add pineapple and coconut. Drop on cookie sheet, and bake at 350° for approximately 15 minutes or until slightly brown.
Combine soup, vinegar, oil, mustard, Worcestershire sauce and salt until smooth. Blend well. Pour mixture over pepper, onions and carrots. Toss lightly; chill overnight. This will keep several days. (The leftover sauce makes a great salad dressing.)
Put the roast in a pan and stir it. Then put it on a plate and eat it up with a spoon. You eat some potatoes on a fork.
Shred in food processor. Pour sugar over this and let stand until dressing is made. Heat dressing ingredients to rolling boil. Pour over cabbage mixture. Cover and keep in refrigerator overnight. Keeps well.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large mixing bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate and butterscotch chips and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375° for 9 to 11 minutes. Makes 5 dozen cookies.
Put sugar, cocoa, milk, water and margarine in 2-quart kettle. Stir until thoroughly mixed. Cook to 234° to 236°; remove. Add vanilla. Set in pan. Do not stir until cooled. Use cold water to cool rapidly. When you can touch bottom of pan with hand, add chopped or whole nuts. Beat until it first loses its gloss. Immediately pour onto wax paper and spread ad your pour, or you can pour it in greased pan. For higher altitudes, the temperature must be adjusted.
Melt margarine and mix with stuffing. Set aside. Drain vegetables and chestnuts, reserving liquid. Mix vegetables, chestnuts, onion, mayonnaise and cheese. Add liquid as needed, approximately 1/2 cup. Pour in a 13 x 9-inch casserole dish. Cover with stuffing. Bake at 350° until brown, about 30 minutes.
Chop up all vegetables very fine. Place in a pot and add boiling water to cover. Let stand 10 minutes. Drain. Add vinegar, brown sugar and salt.
Cut chicken livers into 1-inch pieces. Melt butter in large skillet. Dip chicken liver pieces in seasoned flour. Fry in melted butter until brown. Remove and drain on paper towel. Saute onion in remaining butter. Mix in large bowl, rice, soup and milk. Add onion, chicken livers and parsley; mix well. Pour into buttered casserole and bake at 350° for 1 hour.
Bring to a boil the pie filling, pineapple, sugar, cornstarch and coloring. Take off heat and add the jello. Put in refrigerator to cool. Dice the bananas and add them along with the nuts to the filling and fill the pie shells. Add whipped topping or Cool Whip to the tops. Sprinkle with a few more chopped pecans.
Combine and bring to a boil. Pour on meat. Will do two chickens. Can be stored in refrigerator for several weeks. Good on any meats!
Cut up and mix together. Cook for 2 hours and put in hot jars to seal.
Heat oil in Dutch oven over medium high heat. Add chicken; cook 5 to 8 minutes or until lightly browned, stirring frequently. Add onion. Cook 3 to 5 minutes or until onion is crisp-tender. Stir in remaining ingredients. Bring to a boil. Reduce heat to medium; cover and cook 20 to 40 minutes or until rice is tender and chicken is no longer pink. Makes 9 (1 cup) servings.
Mix flour, baking powder and salt. Melt shortening. Add brown sugar. Mix well and add eggs (one at a time), beating well after each one. Add dry ingredients, nuts and chocolate chips. Pour in greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Crush peppercorns in pepper mill. Press pepper into both sides of meat with your hands. Cover with waxed paper or plastic wrap and let stand 1 to 3 hours refrigerated. Put oil and butter into heavy skillet on medium-high heat until butter begins to sizzle. Saute steak 3 to 4 minutes on a side until rare to medium-rare steaks. Remove to heated platter and keep warm while you prepare sauce.
Combine butter, syrup and sugar; cook on high heat 9 to 15 minutes. Stir every 3 minutes. When done (hard crack stage), stir in vanilla. Pour over popcorn in a thin stream; stir well. Butter bowl before mixing.
Follow cake box directions. Pour into three 9-inch greased and floured pans. Bake; then cool.
Brown hamburger meat in a skillet. Slice onion over browned hamburger, then slice potatoes over that. Add green beans, including liquid, on top. Cook over low heat until potatoes are done. Serve in skillet.
Brown ground beef. Drain off grease. In large pot, mix together Chili-O mix, tomato sauce and chili beans. Strain whole tomatoes and add to pot. Mix and stir while simmering 40 minutes (do not get too hot, will stick to bottom of pot). Garnish each dish with cheese or condiments to be added as liked (onions, cheese, salsa or sour cream).