HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and pepper. Brown beef, onion and bell pepper together. Drain excess grease. Mix all ingredients. Bake at 375° for 30 to 45 minutes.
Drain fruit, reserving 1 to 1 1/2 cups of juice. Mix juice with 1 small package of instant vanilla pudding and 2 tablespoons of Tang. Pour over fruit. Refrigerate several hours before serving.
Place 1/2 peanuts in an ungreased 11 x 7-inch pan. Set aside.
Beat together all ingredients. Cut crust from bread slices. Spread each layer with mixture and quarter. Spread sides of quarters. Bake at 350 degrees for 10-15 minutes. Can be frozen until ready to bake.
Shred potatoes into bowl. Saute onion in 1/4 cup butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese. Mix well. Turn into greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight. Sprinkle with corn flakes and drizzle with 3 tablespoons butter. Bake 1 hour at 350°. Garnish with pimento strips and parsley. Serves 12.
Prepare cake mix as directed on box. Poke holes in top of cake as soon as it is removed from oven. Pour ice cream topping over cake. When cooled, frost with whipped topping; sprinkle with candy pieces.
Put first 4 ingredients in a pan and bring to a boil. Boil 1 minute and remove from heat. Quickly put in remaining ingredients.
Combine soup, chilies and chili powder. Bring to boil and then simmer 3 minutes. Garnish with avocado. Serves 2 to 3.
Mix in blender. To serve, mix 2 or 3 tablespoons of mix and 1 cup of hot water.
Mix and bake cake in 9 x 13-inch pan as directed on box. Mix Jell-O as directed; let set slightly. Stir in strawberries and gel completely. Mix pudding per directions on box with milk. Use medium size punch bowl. Layer Jell-O, cake (cut in pieces), layer pudding and Cool Whip. Keep layering until bowl is full. Garnish with fresh strawberries.
Cook onions in butter until tender. Add mushrooms and cook 5 minutes. Remove from heat. Add other ingredients except fish. Mix. Place fish in a single layer in well-greased baking dish. Cover fish evenly with stuffing mix. Place in 400° oven for 25 minutes or until fish flakes easily. Serves 6.
Boil molasses, sugar and vinegar to hard boil stage (265 - 270 degrees). Remove from fire add butter, baking soda and salt. Stir only enough to blend. Pour into a well buttered pan. When cool pull until light and porous. Then cut in 1 1/2 inch pieces.
In a heavy pot, saute ham until slightly brown. Add onion and saute until soft. Add cabbage and sweet pepper and cook down until soft and juicy. Uncover and cook until liquid evaporates. Add salt, pepper and sugar to taste. Serves 6.
You may peel potatoes or leave skins on and wash well. Slice each potato crosswise into 1/4-inch slices, being careful to cut each slice only 3/4 of the way through the potato. Place potatoes in a baking dish and brush with melted butter. Place 1 onion ring between each potato slice. Pour Italian dressing over potatoes and sprinkle with salt, basil and Parmesan cheese. Cook at 400° for about 1 hour until potatoes are tender. Brush potatoes during cooking with dressing from bottom of pan. For lighter dish, skip butter and use nonfat dressing. This recipe works well in the microwave.
Boil water, hops and chestnut leaves down to 1 1/2 cups. Add brown sugar. Boil to syrup.
Dissolve Knox gelatine with cold water; set aside. Bring milk to boil. Add sugar and blend until smooth. Add gelatin and stir. Add sour cream and vanilla; blend until smooth.
Boil sugar and water 5 minutes. Add fruit juices and rind. Cool, strain and freeze. Yield: Approximately 2 quarts.
Scald milk. Stir in butter, cornmeal and salt. Cook, stirring constantly, until thickened. Add beaten egg yolks and mix thoroughly. Fold in stiffly beaten egg whites. Mix gently, but thoroughly.
In a 5 qt. saucepan, heat the oil and cook the onion, green pepper and garlic until tender. Add the meat and cool until done (about 5 minutes). Stir in seasonings, tomatoes and tomato paste. Heat to boiling, then reduce heat and simmer about 2 hours. Before serving, add water and return chili to boiling. Stir in uncooked pasta. Continue boiling, stirring frequently about 10 to 15 minutes, until pasta is tender. Makes about 6 servings.
On 4 sheets of heavy-duty aluminum foil (each about 10 x 18-inches), equally divide potatoes. Top each with 2 tablespoons Lipton Onion Butter and sprinkle with parsley. Wrap foil loosely, sealing edges airtight with double fold. Grill 30 minutes or until tender.
Slice tofu in 1/2-inch slices. Pour olive oil into nonstick frypan and heat on low. Once oil is hot, add jalapeno and garlic; cook until soft. Add tofu slices and cook on low heat until brown on both sides. Sprinkle with cheese, if desired. Serve on Kaiser roll topped with bean sprouts and mustard.
Sift flour, sugar, cocoa, soda and salt. Add oil, vinegar and cold water. Mix with mixer, until smooth. Pour into cake pan. Bake at 350° approximately 40 minutes.
Separate eggs. Beat egg yolks with sugar and nutmeg. Add ice cream, egg nog, cream and milk. Stir and stir and stir and stir and stir. Pour in booze. Beat egg whites and mix together. Keep refrigerated. Makes plenty.
Mix sugar and dry pudding. Add milk slowly. Mix well and beat with an electric mixer for 5 minutes. Refrigerate. Stir well each time before serving. If too thick, add milk to thin. Serve with dollops of Cool Whip and dash of ginger.
Blend Crisco with sugar and egg yolks. Dissolve soda in milk. Add milk mixture alternately with sifted dry ingredients. Add vanilla. Mix until smooth. Spread batter into greased and floured cake pan.
Combine pudding, sugars and milk in saucepan. Blend well. Cook and stir over low heat until sugar is completely dissolved. Continue cooking,	without stirring, until mixture comes to a full boil.	Boil 3 minutes. Remove from heat. Add butter. Cool 10 minutes.
Remove the casing from the sausage and brown in a heavy pan on top of stove. Drain off excess fat. Add chopped celery and cook for 10 minutes, stirring occasionally. Add all remaining ingredients except green peppers. Cover and simmer for 20 minutes. Add green pepper; cover and simmer an additional 10 minutes. Serve with garlic butter Italian bread and grated Parmesan cheese.
Melt oleo over low heat in a pan. Add brown sugar and stir until all lumps dissolve. Remove from heat and add 2 eggs, beating until well blended. Mix flour with pecans. Stir into first mixture and add vanilla. Stir until blended. Turn batter into a greased and floured 13 x 9 x 2 pan and bake at 350° about 25 to 30 minutes. Cut in squares and serve. Do not over bake.
Preheat oven to 400°. Sift together the flour, sugar, baking powder, soda and salt. Mix in shortening. Dissolve yeast in warm water; add to flour and mix well. Add buttermilk. Turn out on board; knead until smooth. May need to use more flour to handle it. When kneaded, roll out 1/4-inch thick; cut with biscuit cutter. Brush with melted butter; place in greased pan after folding over in half. Bake for 15 minutes, or until brown.
Start with lettuce and layer in a large casserole dish or bowl. After the lettuce, layer the celery, onion, green pepper, peas and mayonnaise. Sprinkle the sugar over that and cover with the cheese. Fry the bacon and crumble it over the top. Cover the bowl tightly and let it set in the refrigerator for a few hours before serving for the best flavor.
Grind ingredients 2 or 3 times until well mixed. Pat into 9 x 13-inch pan. Cut into 1-inch squares. Eat as needed. Store airtight in refrigerator.
Mix together cheese, garlic, Worcestershire sauce and mustard with enough beer to make it spreadable. Chill.
Butter bread and place in 13 x 9-inch dish. Beat eggs, sugar and salt. Add milk and vanilla. Pour mixture over bread. Sprinkle cinnamon on top. Bake at 350° for 45 minutes.
Combine butter and garlic, let set for a couple of hours. Spread bread with garlic butter mixture, shred cheese and combine with mayonnaise. Spread on bread, broil until golden and cheese is melted. This goes great with anything.
Cut in flour and shortening. Mix in remaining ingredients with a fork. Makes 2 crust pie.
Melt butter in heavy pan. Add other ingredients and cook on medium heat to 232° on candy thermometer, stirring constantly (234° if damp weather). Then cool until you can touch bottom of pan. Beat until it holds a peak, then drop by spoon onto waxed paper to form individual candies. Or pour into a Saran lined pan and cut into squares.
Mix pineapple with dry instant pudding. Add Cool Whip and nuts. Mix and chill.
Butter the bottom of a 9 x 13-inch pan. Line pan with whole graham crackers. Mix pudding with 3 cups milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pat half the mixture over the graham crackers, then place a second layer of crackers over pudding. Pour the remaining mixture on and cover with more crackers. Refrigerate for 2 hours.
In small mixing bowl beat eggs, sugar, salt, butter, syrup and cream. Stir in vanilla, brandy and pecans. Pour into unbaked pie shell. Bake at 375° for 40 to 50 minutes or until filling is set.
Combine eggs, flour, salt, pepper, oregano, Parmesan and 1/2 cup of the milk. Beat until smooth. Add remaining milk. Beat until well blended. Stir in 1/2 the Swiss cheese. Pour into a buttered 9-inch quiche or pie pan. Bake at 400° for 30 minutes. Sprinkle on the rest of the Swiss cheese and bake about 2 minutes or until cheese is melted and bubbly.
Combine sugar, salt, soda and buttermilk in a heavy iron skillet. Cook over medium heat. Bring to a rolling boil, stirring often to prevent burning or boiling over. Remove from heat. Add butter, flavoring and nuts. Beat until creamy and thick. Drop on waxed paper lined pan.
Heat oven to 375°. Generously grease a square pan. Prepare meat and Sloppy Joe sauce as directed on can.
Heat oven to 350°. Mix all ingredients together; pour into greased and floured 8 x 8-inch pan. Bake about 25 minutes.
Sift together flour, salt and soda. Cream shortening and sugar. Add eggs and dry ingredients. Add nuts, bananas and vanilla. Mix well. Bake at 350° for 1 hour in a 9 x 5 x 3-inch loaf pan.
Mix ingredients and add crabmeat. Place in a baking dish. Top with cracker crumbs (little), cover with melted oleo and sprinkle with paprika. Bake at 350° until brown, 15 to 20 minutes. Makes 4 to 5 servings.
Sprinkle nuts	on top of mix. Blend cheese, eggs and sugar. Pour over top and bake for 40 minutes at 350°. Cool for 1 hour before cutting.
Sift dry ingredients.	Cream shortening, adding sugar gradually.	Add vanilla and eggs. Beat until fluffy. Beat in flour mixture alternately with buttermilk. Mix cocoa and hot water to form a paste. Add to batter. Bake 30 to 35 minutes at 350°.
Combine all the ingredients in a bowl and blend well. Serve with apple wedges, pear wedges or gingersnaps. May be served out of a cleaned out pumpkin. Yield: 1 1/2 quarts.
Heat oven to 350°. In large bowl, combine ham, pork, bread crumbs, milk, onions, mustard and egg; mix well. Form into 1-inch balls. Place in ungreased 15 x 10 x 1-inch baking pan. Bake at 350° for 25 to 30 minutes or until light brown.
Melt margarine; add spices. Place sugar in bowl and add margarine. Add eggs, one at a time. Beat, with a mixer, for 30 minutes on medium speed. Seal in jar. Keep in fridge.
Melt stick of butter in 9 x 9-inch pan. Layer remaining ingredients on top of butter. Bake at 350° for 40 minutes.
Saute onions, celery and green peppers in butter or margarine. Mix sauteed vegetables with turkey, water chestnuts, mushrooms and undiluted soup. Line a buttered 9 x 13-inch baking dish with one can of the chow mein noodles; pour turkey mixture over noodles. Sprinkle remaining can of chow mein noodles over top of turkey mixture. Bake for 40 minutes at 350°.
Mix the drained corn and green beans with the remaining ingredients. Pour mixture into a 9 x 13-inch baking dish.
Brown ground beef and drain well. Add remaining ingredients, except cornstarch. Simmer 30 to 40 minutes. Skim off excess grease. Remove bay leaves and add enough water to cornstarch to make paste that will pour. Add to chili. Allow to thicken.
Mix jello and water. Cool. Soften cream cheese and mix it with whipped Dream Whip. Add to the cooled jello mixture. Add pineapple and juice. Add nuts. Refrigerate 24 hours before serving. Garnish with maraschino cherries. Pretty at Christmas.
Combine crumbs and butter. Press into a 9 x 13-inch pan. Save 1/4 cup crumbs. Chill. Combine Jell-O with water, sugar and orange juice. Heat until Jell-O and sugar dissolve. Chill until partially set. Chill evaporated milk thoroughly. Whip and fold into partially set Jell-O with orange peel. Pile over crumb crust. Sprinkle with remaining crumbs. Chill until firm.
Melt butter in top of double boiler over simmering water; add oats and milk, stirring well. Cover and cook 15 minutes. Remove from heat; cool slightly; stir in egg. Sift together flour, sugar, baking powder, soda, salt, cinnamon and nutmeg in a small mixing bowl; add to oatmeal mixture, stirring well. Stir in raisins, pecans and vanilla. Drop dough by heaping teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350° for 15 minutes. Cool slightly on cookie sheets. Remove to wire racks to cool. Yields approximately 3 1/2 dozen.
Combine all ingredients in a bowl. Mix well. Pour into hot, well-greased muffin tins. Bake at 350° for 20 to 25 minutes. Yield: 18 muffins.
Mix all ingredients and shape into balls. Add meatballs to 2 bottles of your favorite barbecue sauce and slow cook in crock-pot for 30 to 45 minutes.
Preheat oven to 350°. Grease two 8 1/2 x 4 1/2 loaf pans. In a large bowl, mix flour, sugar, walnuts, baking powder and salt.
Brown meat and onions; drain. Add seasoning mix and water. Simmer 25 minutes. Meanwhile in medium mixing bowl, combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add warm water and oil. Mix by hand until almost smooth. Stir in corn chips and enough remaining flour to make a stiff batter. Spread in well-greased 10-inch pie pan, forming a rim around edge. Cover; let rise in a warm place about 20 minutes. Spread meat filling over dough. Bake at 375° for 30 to 35 minutes until edge is light golden brown and crisp. Sprinkle cheese, lettuce and tomatoes on top. Serve immediately.
Beat eggs until light and lemon-colored. Add warm milk; stir well. Add flour and salt, stirring just until blended.
Combine all ingredients. Mix in small amounts of vinegar, mayonnaise and sugar. Refrigerate until ready to serve.
Mix ingredients. Simmer until thick. Place in containers and freeze. Serve with hot or cold meat.
Mix the following dry ingredients together: flour, sugar, brown sugar, baking powder, salt and cinnamon. Add butter, eggs, milk and vanilla to the dry ingredients; mix well. Add chocolate chips. Makes 12 muffins. Bake at 350° for 20 to 25 minutes.
Mix pretzels with 3 tablespoons sugar and melted butter into 9 x 13-inch dish. Bake at 350° for 10 minutes. Cool. Mix softened cream cheese, sugar and Cool Whip. Spread over cooled pretzel crust.
Melt butter and olive oil. Add other ingredients. Saute 5 to 6 minutes. Serve over fettucini noodles.
Place 1 sprig of mint and 1 orange slice in each of 6 cups. Pour fresh brewed coffee into each cup. Serve with sweetened whipped cream.
Preheat oven to 450°. Remove pizza from carton and wrapper. Place pizza on oven rack. Bake 8 to 10 minutes or until the crust is golden brown.
Make pie mix as directed. Mix in banana and drained pineapple. Mix in 3 tablespoons of Cool Whip. Pour mixture in cooled pie shell. Top with rest of Cool Whip. Chill in fridge for 1 hour. Enjoy.
Dissolve jello in hot water. Mix other ingredients and add to jello. Congeal and serve on lettuce leaf with mayonnaise. Chopped maraschino cherries may be added for color if desired.
Heat cream and egg yolks, butter, sugar and nutmeg. Cook slowly until thickened, stirring constantly. Fold into hot carrot slices and sprinkle with parsley. Makes 8 servings.
Melt butter, add onions and cook until golden brown. Add water and bouillon. Mix; bring to boil and reduce heat. Cook gently for 30 minutes.
Preheat oven to 400°. Spray a roasting pan three times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes into prepared roasting pan. Bake for about 45 minutes to 1 hour. Yields 4 servings, 137 calories, 1.7 fat.
Combine chocolate and butterscotch chips and peanut butter in an 8-cup glass measure. Microwave at 70% power for about 5 minutes. Stir until melted. Fold in marshmallows and peanuts. Pour into greased 13 x 9-inch pan. Refrigerate 2 hours or until set. Cut into squares.
Combine all ingredients in a large bowl. Stir in mayonnaise mixture. Salt and pepper to taste. Chill and serve with a loaf of sliced sourdough bread.
Line flower pots completely with foil; set aside. Crush cookies until they resemble potting soil. Place 1 cup crumbs (or more) in each flower pot; set aside. Cream cheese, margarine, sugar and vanilla together until blended; set aside. Combine pudding mix and milk, fold in whipped topping. Gently fold cheese and pudding mixtures together. Pour half the mixture into each flower pot. Top with remaining cookie crumbs. Cover with foil; refrigerate. When ready to serve, remove foil; top with silk or plastic flowers whose stems have been wrapped in foil. Display with plastic gardening tools if desired. Yield: 12 servings.
Mix peanut butter, butter, brown sugar and white sugar; beat until creamy. Gradually beat in eggs and vanilla. Combine flour, baking powder and salt. Blend into peanut butter mixture. Spread into a 13 x 9-inch greased baking pan. Sprinkle with chocolate chips over surface. Place in a 350° oven for 5 minutes. Remove from oven and run knife through to swirl. Return to oven for 25 minutes. Cool and cut into bars.
Heat oven to 350°. In large mixing bowl, blend cake mix, coconut, butter and 1 egg on low speed until mixture is crumbly. Press very lightly in ungreased baking pan (13 x 8 x 2-inch). Beat cream cheese, 2 eggs, 3/4 cup sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over cake. Bake 20 to 25 minutes. Mix sour cream, 1/4 cup sugar and 1 tablespoon vanilla until smooth. Spread over cooled cheese cake. Refrigerate at least 8 hours before serving.
Mix cream cheese and sour cream. Add chopped dried beef and other ingredients. Bake 20 minutes at 350°. Serve hot with crackers.
Thaw spinach and squeeze it to drain out water. Mix with other ingredients and serve with tostada "Scoops" or other firm crackers for dipping.
Sprinkle beef with salt. Place in roasting pan lined with heavy-duty foil. Mix all other ingredients; pour over beef. Wrap foil tightly around it. Cook at 250° for 6 to 8 hours.
Prepare fruit and nuts. Crush crackers. Melt marshmallows in 1 cup milk over low heat. Mix ingredients in large bowl (may need to use your hands). Pack in desired pans lined with foil. Store in refrigerator.
In saucepan, brown beef and onion. Stir to separate meat. Pour off fat. Stir in 3/4 cup cheese and remaining ingredients. Spoon into 1 1/2-quart casserole. Top with remaining cheese. Bake at 350° for 30 minutes. Preparation time: 15 minutes.
Pour off all juice from a quart jar of dill pickles. Do not wash. Slice pickles thin. Add sugar and vinegar. Sit for 3 days; turn every time you are passing icebox for first day or two.
Beat eggs first. Add the next 4 ingredients. Stir in coconut last. Bake at 350° for 45 minutes or until set.
Cut up the rabbit and pressure cook it for about 15 minutes. Drain. Dip each piece into the egg and then into the salt and peppered flour. Brown the rabbit in a skillet with shortening over medium heat. Slice the onion up and put around the rabbit. Cover and simmer for 15 minutes.
Crumble 1/2 package crackers in bottom of casserole dish. Dice 1/2 stick butter and 1/2 cup cheese on top of crackers. Cook broccoli; drain and mix with 1/2 cup milk and can of soup. Pour into casserole on top of cheese. Put remaining cheese on top of broccoli. Crumble 1/2 package crackers on cheese; put 1/2 stick butter on top. Bake for about 45 minutes at 350°.
Saute onion in butter. Add Cheez Whiz; stir until mixed. Add other ingredients. Place broccoli and rice in dish. Pour over broccoli and rice. Bake at 350° for 45 minutes to one (1) hour.
Blend cheese and butter together; work in flour, cayenne and salt. Place dough in waxed paper and press gently together. Roll dough 1/8-inch thick on lightly floured board. Cut into 2-inch squares. Stuff each date with a piece of walnut and place in center of square. Press dough tightly around date in palm of hand. Place on ungreased cookie sheet. Bake in a hot oven, 400°, for about 12 to 15 minutes or until delicately browned. Cool. Dust with confectioners sugar. Serve with a salad or as a cookie.
Cream butter and sugar; add flour. Work it in with your hands. Divide into 2 or 4 parts and pat out 1/2-inch thick on ungreased cookie sheet. Roll top smooth with a rolling pin. Prick generously with fork. Put into cold oven. Set temperature at 325°. Bake 35 to 50 minutes (depending on oven) until light golden color. Cut into wedges while hot. Store in tightly covered tin.
Beat the first 6 ingredients well. Add 1/2 cup flour which has been added to baking powder and mix well. Fold in egg whites. Put in 3 tablespoons of the syrup in the cake batter. Bake in layers on flat pan at 350° until done.
In enough broth to cover, boil onion, bell pepper and celery for 10 minutes. Pour into large bowl, add corn bread and white bread. Add seasonings and stir eggs into bread mixture. Add enough broth to make batter runny. Bake in greased dish at 400° for 1 hour.
Combine the first 3 items and refrigerate. Then layer bananas, vanilla wafers, pudding mixture, and repeat. Can substitute crushed pineapple or be an addition to the recipe.
Prepare Pasta Accents as directed on package until vegetables are crisp-tender. Stir in mustard. Keep warm. Meanwhile, make 4 slashes, 1 inch apart, on 1 side of each wiener, cutting to 1/4-inch of opposite side.
Mix flour and butter together. Beat eggs, add sugar and beat together. Add to flour mixture. Add whipping cream and blend well. Bake at 325° for 1 1/2 hours (start with cold oven) in	Bundt pan. Cool 15 minutes. Remove from pan; cool. Sprinkle with 4x sugar.
Heat oven to 425°. Sprinkle bacon, cheese and onion on pastry lined pie pan. Beat eggs and blend in remaining ingredients. Pour onto pie pan on top of first 3 ingredients. Bake 15 minutes, then reduce oven to 300° and bake 30 minutes longer or until knife comes out clean. Let pie stand 10 minutes before serving. Makes 6 main dish slices.
Drain 1 can of beans. Add second can with juice. Stir in catsup and brown sugar. Mix well. Place bacon on top of beans in casserole dish or small roasting pan. Bake at 375° for 45 minutes.
Thaw potatoes. Mix everything together and pour into 9 x 13-inch pan. Top with 1 cup cornflakes or potato chips, crushed. Bake at 375° for 1 hour. Serves 12 to 15.
Combine coconut, sugar, flour and salt. Stir in egg whites and extract. Stir in almonds and mix well. Drop from teaspoon on lightly greased sheet. Garnish with cherry half. Bake at 325° for 20 to 25 minutes or until edges are golden brown. Remove immediately to wax paper covered area.
Brown hamburger and drain. Add tomato sauce, spaghetti sauce mix and water. Simmer. Cook noodles and drain. Layer noodles and sauce, noodles and sauce until all are layered. Top with shredded cheese. Bake until golden brown, about 45 minutes. Let stand 5 minutes before cutting.
Roll diced ham, cream cheese, Worcestershire sauce and chives into a ball. Then roll in pecans. Refrigerate overnight. Serve with crackers. Serves about 20 people.
*Add hot water to 1/4 cup Coffee-mate to make 1/2 cup of liquid.
Mix all together and chill. Take 1 pound round pumpernickel (unsliced) and cut top 1/4 or 1/3 off and scoop out inside. Break up into pieces and put dip into shell at last minute. Put pieces of bread all around for dipping. Enjoy!