HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle dry peach gelatin over sliced peaches. Mix and pour into a trifle bowl (or clear glass bowl). Place cubed pound cake over peaches.
Saute onions and pepper in butter until clear and soft. Stir in flour and mix thoroughly. Remove from stove and stir in cream until smooth. Return to stove and cook over medium heat until thickened (add milk if too thick). Add shrimp, cheese, pimento, mustard, salt, pepper and Tabasco sauce. Stir until cheese is melted but do not boil. Spoon over potatoes (6).
Beat egg and add sugar, vinegar, bacon drippings and salt. Bring to a full boil; let cool and then chill. Serve over spinach leaves, topped with purple onions and chopped bacon.
Blend together soup, sour cream and mayonnaise. Stir spinach, water chestnuts and onions into creamy mixture. Cover and chill for 2 hours.
Cream together the first seven ingredients; mix with beater. Add remaining ingredients. Make into walnut size balls. Press down and bake at 350° for 12 minutes.
Place lettuce and cauliflower in a bowl (cut up). Top with the mayonnaise, onion, sugar, Parmesan cheese and bacon. Cover and toss before serving.
Cook macaroni as directed on package. Meanwhile, brown ground beef and diced onion. Drain off any grease. Add spaghetti sauce and pizza sauce to cooked ground beef and heat. Place the drained macaroni in large oblong pan. Pour beef mixture evenly over the top. Sprinkle the Mozzarella cheese on top and place in oven just until the cheese melts.
Brown ground beef and onion; drain off grease. Steam frozen vegetables until done. Drain off water. Add salt and pepper to taste. Mix ground beef, vegetable with 1 can of soup; add 2/3 can of water. Pour into baking dish. Cover with American cheese and top with mashed potatoes or Tater Tots. Bake 1 hour in 350° oven.
Chop eggs and water chestnuts. Mix first 9 ingredients together and place in flat baking dish, 10 x 14-inch. Top with almonds, Cheddar cheese and potato chips. Cover with Saran Wrap and refrigerate overnight. Bake 25 minutes in a 400° oven.
Heat oven to 450°. Peel the sweet potatoes. Cut into fourths or eighths, depending if sweet potatoes are too large. Brown well on all sides in a heavy skillet in the butter, about 20 to 30 minutes. Don't burn. Potatoes do not have to be fully cooked at this stage. Add more butter if necessary to prevent sticking. Arrange potatoes in a casserole that has a lid. Mix the sugar, maple syrup, juice, bourbon and zest. Pour over potatoes. Cover and bake 20 minutes, basting often. Makes 8 to 10 servings.
Mix flour with salt and pepper. Rub mixture all over roast. In the bacon grease, brown roast on all sides in a large Dutch oven. Add rest of ingredients. Cover and cook slowly for 3 hours.
Sift the dry ingredients. Cut in shortening, add the milk and beaten egg. Cover with sugar and cinnamon mixture. Bake in a shallow pan in hot oven at 375° for about 25 minutes.
Brown hamburg and onion in small amount of fat; set aside. Cook macaroni in tomato juice until tender; add hamburg, corn and olives, mixing well. Place in casserole; cover with cheese. Bake at 350° for about 20 to 25 minutes or until cheese is melted.
Split jalapenos in halves (length way). Scrape out seeds. Fill jalapeno halves with cream cheese. Wrap with bacon strips. Grill on open flame until bacon is cooked. Cream cheese may also be replaced with Mozzarella. For the more daring, leave in the seeds. Mucho calente!
Combine meat, crumbs, 1/4 cup milk, salt and pepper; make 1-inch meatballs. In large saucepan, combine garlic, paste, wine, water, bay leaf, oregano, thyme and meatballs. Bring to a boil; lower heat and simmer for 10 minutes. Add potatoes and carrots; simmer for 30 minutes. Add celery; simmer for 15 minutes. Sprinkle with 1 tablespoon parsley.
Beat egg; add a little salt. Heat a little oil in frying pan. Spread beaten egg thinly and fry. Slice into thin strips; set aside. Saute garlic until brown in oil. Add onion. When wilted, add pork. Stir 3 minutes. Season with salt and vetsin. Cook 10 minutes. Stir in rice and egg strips; mix well. Fry for 10 minutes. Serve hot, garnished with chopped spring onions.
Melt oleo. Add onions, green and red peppers and mushrooms. Cook until onions are transparent. Mix tomato soup and cream, then stir into onion mixture. Bring to a boil; cook a couple of minutes. Drain tuna; break into chunks and add. Add chutney last. Taste to correct seasonings. Serve over wild rice or fried noodles.
Cream butter and sugar in a mixing bowl. Beat in eggs and yogurt. Combine flour and baking soda and stir into the creamed mixture just until blended. Fold in nuts and orange peel. Place liners in muffin cups and fill each 3/4 full with mixture.
Simmer all ingredients except wieners for 2 to 3 hours with lid on. Cut wieners into bite size pieces and simmer in sauce. Serve on toothpicks with crackers, if desired.
Fry chicken in olive oil about 10 minutes. Add onions; continue frying until chicken starts to brown. Add oregano, salt and pepper; continue frying until chicken and onions are well browned. Add white wine; simmer for about 20 minutes. Add a little water to make sauce. Serve with salad, potato and vegetable.
Season and brown meat in skillet; drain. Cook rice (1 cup rice-2 cups water). Bring to boil, turn to low, cover and cook 20 minutes; do not rinse. Mix soup, mushrooms and vegetables together with meat and rice. Add soy sauce to taste. Put in a 9 x 13-inch pan. Top with noodles and bake at 350° until bubbly. Do not cook vegetables before mixing.
Take 1 bag of pretzels, run through blender to prepare pretzel crumbs. Unused crumbs can be saved in the freezer.
Blend softened cream cheese and sugar until smooth. Add Cool Whip and beat all until blended. Add in order pineapple, grapes, cherries, strawberries and bananas. You can also add any other types of fruit you like.
Combine corn, milk, egg, onion, salt, pepper and cheese and place in greased 10 x 6-inch glass casserole dish. Mix cracker crumbs with melted butter or margarine and blend until well coated. Sprinkle over corn mixture. Bake at 350° for 30 to 35 minutes. Serves 6.
In a large bowl, mix all ingredients at low speed for 5 minutes. Increase to high speed and beat 10 to 12 minutes more. (Watch it grow!) Put in graham cracker shell and freeze overnight.
Beat into the eggs the sugar, milk and nutmeg. Butter a 1 1/2-quart baking dish. Put bread cubes into dish and pour egg mixture over bread. Let stand until bread is thoroughly soaked. Mix in the raisins. Bake at 350° for about 25 minutes. Serve warm. Serves 6.
Mix all ingredients together in top of double boiler until cheese melts. Best made day before. Serve hot in chafing dish with crackers or Doritos.
Add yeast to water, then other ingredients. Now add 5 to 6 cups plain flour. Let rise until double in size. Make into any shape roll you desire. Let set 10 minutes in warm place. Bake at 425° until golden brown.
Mix all ingredients together and roll into a ball. Roll in paprika and chopped nuts. Refrigerate.
Mix flour and baking powder. Combine butter, the sugars, vanilla and pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs; gradually add flour mixture. Stir in chocolate chips and nuts (batter will be stiff). Drop by teaspoons 1-inch apart on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes 7 dozen.
Mix together sugar, flour, cocoa and salt. Stir together egg yolks, milk and butter. Add to dry ingredients. Cook over medium heat until thick. Stir in vanilla. Pour into pie shell. Beat the egg whites until thick, add 1/3 cup sugar and continue to beat until smooth. Place on top of pie filling and brown in 325° oven until golden brown.
Combine sugar and orange juice in a large saucepan. Cook to soft-ball stage (236° to 240°). Remove from heat. Add orange rind and pecans. Stir with wooden spoon until mixture become cream color (about 5 to 7 minutes). Pour onto waxed paper. When cool enough to handle, break apart.
Put in blender on chop, then on blend until smooth. Put in jars and keep in refrigerator.
Cream: oil, sugar and eggs together - Sift together flour, baking soda, cinnamon and salt. Add the sifted ingredients to the sugar mixture, then add carrots and chopped nuts. Bake at 325 degrees for 1 hour or until cake springs back when touched.
In 1 1/2-quart saucepan, mix crushed fruit, sugar and orange juice. Place over high heat and stir until boiling. Reduce heat to low and let simmer until thick. Remove from heat, stir in lemon juice and vanilla. Makes 2 cups.
Mix Bisquick, buttermilk and cheese until soft dough forms. Drop on greased cookie sheet. Bake 8 to 10 minutes at 450°, until golden brown. Combine butter and garlic powder. Brush over warm biscuits before removing from cookie sheet. Serve warm.
In a skillet, cook sausage and onion over medium heat until meat is no longer pink, drain well. Add 2 cups tomatoes and picante sauce. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes or until most of the liquid has evaporated.
Wash sweet potatoes; bake at 375° for 1 hour or until done. Let potatoes cool to touch; peel and mash. Set aside 3 cups and keep warm. Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture is crumbly. Add yeast mixture and warm sweet potatoes, stirring until dry ingredients are moistened. Turn dough out onto a floured surface. Cut into biscuits and bake at 375° for 10 to 12 minutes.
Place a layer of cooked asparagus pieces in bottom of a casserole. Cover with a layer of crushed potato chips and a layer of sliced hard-boiled eggs. Cover with grated cheese and repeat. Add cream of mushroom soup. Cover with grated cheese and crushed potato chips. Bake in a preheated 350° oven for 30 minutes. Serve hot.
Mix soup, milk and cheese together and pour over cauliflower. Have crumbs well mixed with 1 tablespoon of margarine. Sprinkle over cauliflower mixture. Place in 400° oven about 10 minutes to brown. Sprinkle paprika on top.
Bake cake in a 9 x 13-inch pan according to directions. Soften cream cheese. Mix pudding according to directions. Beat cheese and pudding together. Stir in pineapple and 1/2 cup coconut. Spread mixture over cooled cake. Spread Cool Whip over all. Sprinkle the rest of coconut over all. Decorate with the cherries and nuts.
Cook potatoes in lightly salted boiling water for 15 minutes or until tender. Add the green beans for the last 5 minutes of cooking.
Mix all ingredients (wooden spoon is good). Spread (not too heavily) on English muffins. You can freeze these, but thaw at room temperature (before broiling). Cut each muffin in 4 pieces. Broil until cheese melts.
In saucepan, melt butter. Stir in flour until smooth. Blend in milk, stirring constantly, until thickened. Add cheese and allow to melt. Add soup. Combine in layers. Sprinkle with buttered bread crumbs. Bake in a preheated 350° oven for 1 hour.
About 3 hours before serving: In large Dutch oven over medium heat in hot 1/4 cup salad oil, brown short ribs well. Stir remaining ingredients and 1 1/2 cups water in and around short ribs. Cover pan and cook over low heat about 2 1/2 hours or until ribs are fork-tender. Remove ribs to heated platter. Skim off fat from remaining gravy. Serve gravy. This is excellent with mashed potatoes or egg noodles.
Look over beans, checking for bad ones and small pebbles. Wash in cold water. Soak beans in enough cold water to cover them well for several hours.
Mix cream cheese, eggs, sugar and vanilla. Beat 3 to 4 minutes. Put vanilla wafers in baking cups. Fill with mixture (half full). Bake 10 minutes. Cool 1 hour at room temperature. Chill 3 hours in refrigerator. Top with cherry pie filling.
Dissolve yeast and sugar in warm water. Add salt, eggs, flour and shortening. Mix as bread. Grease ball of dough. Cover and let rise 2 hours. Shape dough into small buns. Place in greased baking pan. Let rise again, 2 hours or more. Bake at 375° for about 15 minutes or until lightly browned.
Cook sweet potatoes in boiling water 25 to 30 minutes or until tender; drain. Let cool to touch. Peel, mash and measure 2 cups potatoes. Combine sweet potatoes and the next 5 ingredients and stir until well mixed. Pipe or spoon potato mixture onto peach halves. Bake at 400° for 15 minutes or until thoroughly heated. Yield: 6 to 8 servings.
Cook peppers in salted water for 5 minutes. Brown meat and onion. Stir in remaining ingredients. Stuff in peppers. Put excess filling around edge. Bake at 375° for 45 minutes.
Mix all the ingredients in a baking pan. Bake at 350° for 1 hour.
Melt caramels and 1/3 c. evaporated milk over low heat. Meanwhile, mix cake mix, 1/3 c. evaporated milk and melted butter. Press 1/2 mixture into bottom of greased 9 X 13 pan. Bake at 350° for 5 minutes. Sprinkle chocolate chips and nuts on cake. Cover with melted caramels. Use remaining cake mix and drop by tablespoons over caramel. Bake at 350° for 20-25 minutes.
Fry bacon and chicken wings until brown; remove and drain. Put greens in seasoned oil from meats. Put in onion; place bacon, etc. on top of greens and cook for 1 hour. Mix other ingredients together; stir. Pour over greens and mix. Simmer 10 minutes.
Grease baking sheet heavily. Combine sugar, corn syrup and salt in 3-quart casserole. Stir in peanuts. Microwave at High (100%) until lite brown (5 minutes and stir, 5 minutes and stir, 2 minutes). Add margarine and coconut (optional) and soda. It will be foamy. Spread quickly onto greased baking sheet. Spread as thin as possible for brittle candy. Makes about a pound.
Put ingredients into bowl, including pineapple with all the juice. Mix together. Pour into a greased 13 x 9-inch pan. Bake at 350° for 50 minutes. Cool, then top with powdered sugar.
In a large bowl, combine milk and water. Add pudding mix and beat well. Chill 5 minutes. Whip cream and fold into pudding. Line bottom and sides of bowl with vanilla wafers. Layer pudding, bananas, wafers, pudding, etc. Top with crushed vanilla wafers.
Mix together and bake in medium baking pan at 350° for 30 minutes or until golden brown. Cut into squares and serve warm.
Cream together butter and Crisco; add sugar, then eggs, one at a time. Sift flour and other dry ingredients. Add alternately with milk. Bake in well-greased and floured tube pan for 80 minutes at 325°.
Mix tuna, mayonnaise, onion flakes and relish. Boil eggs; chop and mix with other ingredients. Put on lettuce or bread.
Mix everything but bacon. Place in a 9 x 13 pan, then layer bacon on top. Bake at 350° for 1 hour.
Cream the first 4 ingredients. Add eggs and vanilla. Put baking soda in water. Add alternately with the flour. Bake in a 350° oven for 45 minutes.
Combine and cook together the shortening, sugar, molasses and egg, just until blended. Remove from heat. Add the remaining ingredients; cool. Shape into balls; roll in sugar. Bake at 375° until cracks form on the top. Do not overbake (approximately 7 to 10 minutes).
Mix together ingredients and bake in a buttered loaf pan at 350° for 45 minutes. This dish has a very good flavor and no one can guess that it is tuna!
In a saucepan, combine sugar, cocoa, salt, peanut butter and milk. Bring to a boil for 1 minute, if you don't, they won't set up. Remove from heat. Add oats and vanilla. Mix well. Drop by teaspoonfuls onto waxed paper. Let stand until firm. Makes about 2 1/2 dozen.
Completely dissolve the sugar and orange juice in the cider before pouring it into an electric coffeepot. Put spices in the basket and perk. Serves 30.
Finely chop bell pepper, eggs and onion. Add to finely smashed potatoes; stir until smooth. Add the sweet pickle relish and the eggs. Stir, adding salt, pepper and Season-All. Makes enough for 10 servings.
In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple and bananas. Pour half of the mixture into a 13 x 9-inch dish. Refrigerate for 1 hour or until set. Set the remaining gelatin mixture aside. Combine the sour cream, sugar and vanilla; mix well. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top. Chill overnight.
Mix vegetables with enough dressing to coat. Chill and serve with grilled entree and French bread. Great the next day.
Beat the eggs and add oil, sugar and vanilla. Mix well and add all but zucchini; set aside. Wash and grate unpeeled zucchini. Stir it into mixture. Beat well. Bake in 2 greased loaf pans at 350° for 1 hour. Cool and remove from pan.
Mix together. Microwave for 2 1/2 minutes. Pour in 8-inch greased pan. Refrigerate for 1 hour.
Saute pecans in butter. Combine all remaining ingredients and mix well. Spread in 1 1/2-quart casserole. Top with nuts. Chill. Bake at 350° for 20 minutes. Serve with crackers or breadsticks. Yields 4 cups.
In a bowl whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream, mix well. Fold in 1 1/2 c. whipped topping. Place half of the banana slices in the crust. Top with half of the pudding mixture, repeat layers. Spread with remaining whipped topping.	Refrigerate for 4-6 hours before serving. (Pie will be soft set.) Refrigerate leftovers.
Remove stems and chop. Cook sausage in oil until brown. Remove and drain, keeping 2 tablespoons of oil in pan. Remove from heat. Add milk, cheese and crumbs. Mix well. Fill caps with mixture and place in jelly roll pan. Bake at 450° for 15 minutes.
Preheat oven to 425°. Cook lasagna according to package directions; drain. Meanwhile, brown your hamburger; drain excess fat. Add 3/4 of the can of sauce from package and cheese; mix well.
Mix all together. Apply with a clean rag, using only amount needed. Be careful not to soak carpet through. Always absorb excess liquid with a clean rag. (I use this in my shampooer, as well.)
Brown beef in large skillet. Drain. Add onion soup mix and mushrooms. Top with noodles. Pour in hot water, moistening noodles thoroughly. Bring to a boil. Reduce heat and simmer covered for 20 minutes. Mix flour into sour cream. Fold into meat mixture. Simmer for 5 minutes.
Mix flour, shortening, brown sugar and salt. Set aside 1 cup for crumbs. Mix liquid ingredients and add to flour mixture. Pour into greased 9 x 13-inch pan. Sprinkle 1 cup crumbs on top. Bake at 350° for 35 to 40 minutes.
Mix the first 4 ingredients together and place 2/3 of mixture in 9 x 13-inch pan; pat down firmly. Mix together the last 4 ingredients and cook in double boiler until thick. Spread on top of first mixture. Put remaining crumb mixture on top. Tap down lightly. Bake in 350° oven for 20 to 25 minutes. Cool and then cut into squares.
Marinate shrimp in olive oil and lemon juice about 2 hours. Remove shrimp; reserve sauce. Saute shrimp in butter and garlic until pink. Remove garlic; place shrimp on warm platter and add almonds and reserved marinade to butter in skillet. Add hot sauce and vermouth. Let simmer 2 to 3 minutes. Pour over hot shrimp. Serve over rice mounds.
Combine pineapple and cheese. Mix flour and sugar. Stir together. Put in casserole. Combine cracker crumbs and melted margarine.	Sprinkle over top and bake for 30 minutes at 350°. Good served with ham.
Mix together with a fork and press into a glass 11 x 7-inch baking dish. Bake at 350° until done and then cool completely.
Mix ingredients all together and fold in poppy seed. Pour into 2 greased loaf pans. Bake at 350° for 45 minutes.
Brown ribs and place in Dutch oven or roaster. Cover with remaining ingredients and bake, covered, for 1 1/2 hours. About 45 minutes before the kraut and ribs are done, add 6 to 7 balls of bread stuffing on top of the kraut and ribs and bake, covered, the remaining 45 minutes.
If frozen artichokes are used, cook according to directions. Do not overcook. Drain the artichokes and place them on bottom of a 3 quart casserole. Squeeze as much moisture as possible from spinach and layer it on top of the artichokes. With an electric mixer, blend the cream cheese, mayonnaise and butter or oil until light and fluffy. Gradually beat in milk and spread this mixture over the top of the spinach. Sprinkle with pepper and cheese. Bake, uncovered, at 375° for 40 minutes or until the top is lightly browned. You can refrigerate this dish after putting it together. If it is chilled, may take a slightly increased baking time. Serves 10 to 12.
Mix the first 3 ingredients together. Pat in bottom of a well-greased 9 x 13-inch pan. Next, mix together with an electric mixer the cream cheese, eggs and powdered sugar. Pour over top of cake mixture. Bake in oven 40 minutes at 350°.
Add clam juice for consistency desired and mix all ingredients; refrigerate. Best if made several days before use.
Add cracker crumbs and softened butter. Mix in another bowl, cream cheese and sugar. Mix in another bowl Dream Whip and milk; beat until real stiff. Then mix cream cheese and sugar mixture in whipped cream mixture. Beat good. Use a 9 x 13-inch glass pan. Use 1/2 of cracker crumbs on bottom of pan. Mold in the pan. Use 1/2 of cream mixture. Add 2 cans cherries. Use 1/2 of cream mixture. Put remainder of crumbs on top. Chill overnight.
Bake for 1 hour and 15 minutes at 350°. Remove from oven; let set 15 minutes before serving.
Chop vegetables, then measure. Mix all together with salt. Let stand 2 1/2 hours. Do not drain. Boil for 10 minutes, or until done. Combine vinegar, sugar, flour, mustard and turmeric; let come to a boil. Pour over vegetable mixture; mix well. Pour into sterilized jars and seal. Yields 15 pints. Eat with meats.
Bake in a 9 x 13-inch greased pan in a 350° oven for about 30 minutes.
Pour oleo over top of Stove Top crumbs; stir. Spread half of mixture in bottom of a cake pan. Chunk zucchini and onions; put in pan with just enough water to boil. Boil 5 minutes and drain. Stir in sour cream and soup. After well blended, pour over Stove Top in cake pan. Sprinkle remaining crumbs over casserole. Bake at 375° for 35 minutes.
Mix together all ingredients. Bake in a greased loaf or Bundt pan at 350° for 45 to 50 minutes.
Cream the butter. Blend in cream cheese. Add powdered sugar alternately with milk, beating well after each addition. Add vanilla. Spread frosting over top and sides of cake. Sprinkle coconut over frosting.
Cream jello and cream cheese together. Add water and blend. Add pineapple with juice. When almost firm, fold in 1 cup Cool Whip. Chill.
Trim away as much fat as possible. Slash remaining membranes. Pepper and lightly salt both sides. (No liquid, seasonings or tenderizer.) Sear both sides well atop stove. Put meat on rack in a roasting pan. Cover. Bake at 250° according to weight: 4 hours for 4 pounds, 7 hours for 7 pounds or more.
Stir together flour, cinnamon, baking powder and salt. Set aside. Melt margarine and chocolate over low heat. Beat sugar, eggs and vanilla until thick and lemon colored. Add flour and chocolate mixture. Beat with spoon until smooth. Stir in nuts. Spread in greased 9-inch pan. Bake at 350° for 30 minutes.
Melt German sweet chocolate bars with powdered sugar and water in double boiler over low heat. Beat mixture by hand then allow to cool until thick (I place pan in sink filled with cool water to speed up thickening.) When thickened, add egg yolks to mixture one at a time.	Beat egg whites to a froth and add to chocolate mixture. Line loaf pan mold with a piece of wax paper and fill with half of ladyfingers, then chocolate mixture. Repeat second layer. Place in icebox until set (several hours) then top with whipped cream.
Put drained beans in a large bowl. Add onion and mix well. Mix dry mustard and vinegar until completely dissolved. Add all other ingredients to vinegar and mustard; mix well. Pour the liquid over the green beans and onion and cover the bowl. Put in the refrigerator for at least 3 hours before serving.
Mix crumbs and melted margarine. Set aside about 1/2 cup crumbs to put on top. Place remaining crumbs into 9 x 9-inch baking dish and press firmly.
Combine dates, soda and water; cool. Cream margarine and add sugar gradually. Sift flour and salt together. Add eggs and vanilla to creamed mixture. Blend in flour mixture. Add in date mixture and nuts; mix well and pour into greased loaf pans. Bake for 1 hour at 325°.