HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together; roll into small balls and bake at 325° for 20 minutes. These freeze well before baking.
Alternate crab meat and grapefruit sections in lettuce-lined glasses. Combine mayonnaise, catsup, lemon juice and hot pepper sauce. Chill. Pour over crab and grapefruit. Makes 8 servings.
Mix thoroughly and add tears of joy and sorrow and sympathy for others. Flavor with love. Fold in 4 cups of prayer and faith to lighten other ingredients and raise the mixture to greater heights of living. After pouring all of this into your daily life, bake well with the heat of human kindness. Serve with a smile.
Preheat oven to 425°. Empty stew into 2-quart baking dish. In mixing bowl, beat egg. Add oil, milk and corn meal. Mix thoroughly. Stir in cheese, green onions and pepper. Pour batter over stew. Bake 30 to 35 minutes.
Sift together sugar, flour, salt and cinnamon and combine with sliced apples. Mix together well and place in greased pan.
Mix together cucumbers, onion, salt and pepper. Let stand 1 or 2 hours. Brown bacon; add hot bacon to vinegar. Cook potatoes and mash. Squeeze out juice from the cucumbers and add to the hot mashed potatoes. Then add the hot bacon vinegar mixture to the potatoes.
Cook noodles according to directions and drain. Meanwhile, heat margarine or butter with half and half in saucepan over low heat, just until the butter is melted. Stir in all ingredients except noodles. Heat 5 minutes, do not boil. Toss sauce with noodles. Serve immediately. Serves 4 to 5.
Mix together in a bowl with ice cubes to chill. Just before serving, add 2 large bottles of ginger ale.
Steam halved potatoes, covered, over boiling water until fully cooked, about 15 minutes. Test potatoes for doneness using a skewer to avoid splitting them. Toss potatoes with melted butter, herbs, and salt until coated. Serve hot.
Mix beef, bread crumbs, onions, green peppers, seasonings and 1/2 can tomato sauce. Spread in greased 9 or 10-inch pan. Mix rice, cheese and remaining sauce. Sprinkle top with additional cheese. Bake at 350° for 35 to 40 minutes or until done. Serves 6 to 8 people.
Cover cucumbers with cold water and sprinkle salt over them. Let set for 1/2 hour. Drain. Then press with paper towels. Mix sugar and vinegar and pour over cucumbers. Sprinkle with pepper. Add onion. Best when refrigerated 2 to 3 hours before serving.
Mix first 4 ingredients until fluffy. Add yogurt and bananas. Add remainder of ingredients. Mix until just moist. Pour into 9 x 5 x 3 pan. Bake for 40 minutes at 350°.
Cut pound cake or angel food cake into 1-inch thick slices. Line the bottom of a 12 x 8-inch dish (glass) with cake slices. Top with blueberries and strawberries, then a layer of Cool Whip. Arrange strawberry halves and blueberries to the likings of a flag. Refrigerate until ready to serve. Makes 15 servings.
Mix cream cheese, salsa, sour cream and taco seasoning together until creamy. Place in refrigerator until firm. Best made the night before. Right before you serve it, top with chopped lettuce, onion and Monterey Jack or Cheddar cheese. Serve with tortilla chips.
Combine tuna, onion, soup, peas and corn if used. Mix together well. Add cheese last. Put noodles in after the cheese. Once mixture is together, salt to taste. Pour into baking dish. Bake at 350° for 20 minutes. Put crumbled chips on top before baking.
Saute sliced onions in margarine. Put all in casserole. Sprinkle with Parmesan cheese and bread crumbs. Bake 20 minutes or 1/2 hour in 350° oven.
Select the crisp white tender stalks of celery. Wash with a brush. Fill with a highly flavored cheese which has been creamed until smooth, combined with mayonnaise and beaten until light and fluffy. Chill well before serving. Creamed cheese works good like Philadelphia creamed with chives.
Cream sugar and butter until fluffy; add egg yolks, salt and flavoring. Beat egg whites until stiff; alternate with flour. Fold into batter of sugar, butter and eggs. Bake in greased and floured tube pan approximately 1 1/2 hours at 300°.
Cut each squirrel into 4 pieces. Place the pieces in a cooking pot and cover with water. Add salt, pepper and the bay leaf and cook until tender. Remove squirrel from the pot and roll each piece in flour. Bring the stock to a boil again and add the floured squirrel and the garlic. Add margarine and cook until thickened to a gravy. Serve over rice.
Spread cream cheese on 12-inch pizza pan. Spread with chili sauce. Sprinkle with ham, onion, green pepper, cheeses and tomato. Serve with Scoop Fritos.
Fry hamburger and onion. Mix sugar, mustard and Worcestershire sauce. Add to drained hamburger and onion; simmer about 20 minutes.
Pour canned fruits with juice into a 9 x 13-inch cake pan. Sprinkle cake mix over fruit evenly. Pour margarine over, then sprinkle with coconut and nuts. Bake 1 hour at 325°. Quick and easy!
Mix first three ingredients real well. Add rest of ingredients into the first three ingredients. Add cherries in last. Mix by hand. Grease and flour bottom of pan. Bake at 350° for 35 to 40 minutes.
Preheat oven to 325°. Melt butter in large skillet over medium-high heat. Add onion and apples; saute until softened, 3 to 8 minutes. Combine onion and apples with sauerkraut in large mixing bowl. Stir in tomatoes, brown sugar and wine. Season with caraway seed and black pepper. Transfer mixture to a 13 x 9-inch baking dish. Cover tightly with foil. Bake 1 hour. Uncover and bake another 1/2 hour. Serve as a side dish.
Mix all together; refrigerate. Before serving, add salt and pepper to taste, bacon bits and salad dressing.
Brown ground meat; stir in tomatoes, onions, sauce and contents of your favorite chili seasoning. (Mine is Texas chili; Brother Tommy McLean prefers his hot, so add extra crushed red pepper for him, but can also be either mild or medium.) Bring to a boil; simmer 20 minutes, if time allows and you aren't hungry by now. You can place mixture in crock-pot and cook slowly. The longer it cooks the better it tastes. Kidney beans can be added for a variation or to serve a larger amount.
Place diced Spam in large skillet or pot that has been coated with spray coating or margarine. Add green pepper and onion. Saute until onion is clear. Add tomatoes and rice. Mix well. Add water as needed until rice is done. Serve hot. Use medium heat while cooking and cover with a lid. You may add your spices, if you like.
Trim bread crusts. Butter both sides of bread. Make 6 sandwiches with buttered bread and ham. Place close together in a long buttered Pyrex dish. Sprinkle grated cheese over sandwiches. Add beaten eggs, milk, salt and pepper to taste. Cover with foil tightly; refrigerate overnight. Remove from refrigerator 1 hour before baking. Uncover; bake at 325° for 50 to 60 minutes. Cut into 3 x 3-inch squares. It puffs up like a souffle.
Saute onion and garlic in olive oil for a couple of minutes on low heat. Add wine and clam juice. Reduce by 1/4. Add cream and simmer until reduced by one-half its volume. Add clams, salt and pepper. Combine with fettucini. Garnish with basil and Parmesan cheese. Makes 8 servings.
Mix in order given. Pour into a large buttered cookie sheet. Flour hands and press dough out evenly over sheet about 1/4-inch thick. Bake 12 to 15 minutes at 375°. Cut into squares while warm.
One tablespoon of girls. Toss in a teacher. Stir for 40 seconds. Add a cup of math facts, 1 cup of brains, 15 cups of Science. Let it cook in stove for one hour. Take it out and enjoy.
Sift flour and baking powder together. Cream butter and margarine with sugar. Add eggs, one at a time, and beat well with mixer. Add flour and milk alternately and beat well after adding each ingredient. Fold in flavorings with spoon; do not beat. Grease and flour tube pan. Pour in pan and place in 350° oven. Do not preheat oven. Bake for 1 hour and 20 minutes. Do not open oven before 1 hour has passed. Test cake with toothpick. If toothpick comes out clean, cake is done.
Broil spareribs on both sides to brown. Pour off drippings. Put spareribs in bottom of a large Dutch oven. Put potatoes on top of spareribs. Spread sauerkraut on top of potatoes. Scatter brown sugar evenly on top of sauerkraut. Add 1/2 can water. Bake for 1 1/2 hours at 350°. Bake until spareribs fall off one. Feeds 4 people.
Heat oven to 350°. In large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate morsels and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or just until set. Cool slightly and remove from cookie sheet to wire rack. Cool completely. Makes 4 1/2 dozen.
You will also need 6 straws and 6 zipper-top pint-sized freezer bags.
Mix Jiffy cake mix according to directions, using 1/2 cup pineapple juice instead of liquid. Bake as directed and cool completely. Mix pudding, cream cheese and milk and layer on cooled cake. Layer crushed pineapple on cake next. Cover with Cool Whip. Refrigerate.
Combine egg, sugar, orange juice and salad oil. Add biscuit mix and beat vigorously for 10 seconds. Stir in marmalade and pecans.
Baking Temperature: 400°. Baking Time: 18 to 20 minutes.
Beat together shortening, butter and sugar. Add eggs, one at a time, and beat well after each addition. Sift flour, baking powder and salt together and add alternately with milk to first mixture. Add flavoring. Grease and flour a Bundt pan or a 10-inch tube pan. Place in cold oven. Turn to 350° and bake for 1 hour and 15 minutes. Let stand for 3 to 5 minutes, then remove from pan.
Preheat oven to 375°. Melt butter in 13 x 9 1/2-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on sugar. Add cake mix, mixed according to directions on box. Bake for 45 to 55 minutes. Turn upside down on platter.
Thaw broccoli in refrigerator or microwave or pour boiling water over it and let sit for 5 to 8 minutes. Drain broccoli and combine with all other ingredients. Place in greased casserole dish. Bake at 350° for 45 minutes.
Cream butter and sugar. Beat in eggs and vanilla. Stir together flour, nuts, cocoa, baking powder and salt. Mix well and spread in greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Remove from oven and spread marshmallows evenly on top. Bake about 3 minutes more. Cool.
Mix all ingredients together and place in a heavy, covered casserole dish. Bake in a 325° to 350° oven for about 2 1/2 hours. Stir 2 or 3 times during baking time. Add more water if needed.
Combine all ingredients except preserves and mix well. Chill and mold into ring or ball with deep indentation in the middle. Fill with strawberry preserves and serve with crackers.
Melt margarine. Add to cooked and well drained mashed squash. Add remainder of ingredients. Mix together. Pour in greased casserole dish and top with crumbled Ritz crackers. Bake at 350° for 45 minutes.
Put spinach in microwave on High for 5 to 6 minutes. Drain. Add small chopped onions. Set this aside and mix milk, eggs (beaten), rice, cheese (cubed), salt and pepper. Put in microwave on High until cheese starts to melt. Stir one time, then put in microwave for another 5 minutes. Mix cheese sauce and spinach together. Put back in microwave for another 10 to 12 minutes.
Mix eggs, broccoli, corn and onion with 1 cup herb stuffing. (If too dry, add a little milk.) Pour into casserole (2-quart greased) and sprinkle with other cup of stuffing. Bake, covered, at 350° for 40 minutes.
Place Kool-Aid in punch bowl. Add pineapple juice. Mix well. Spoon in sherbet and pour ginger ale over. Yields: 35 punch cups.
Brown pork. Drain oranges. Reserve 1/2 cup juice. Combine reserved juice with rest of ingredients, except oranges. Mix until completely blended. Add oranges. Drain excess fat from pork cubes. Pour orange sauce over pork. Cover and simmer gently 45 minutes. Serves 6.
Mix first 3 ingredients. Spread in 10 x 15-inch jelly roll pan. Mix next 3 ingredients and pour over top. Bake 25 minutes or until top is light brown. Bake at 350° for 25 minutes.
Heat oven to 350°. Spread cooked rice in buttered baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches. Spread asparagus over rice. Cover with shrimp. Melt butter; stir in flour and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk and cheese. Bring to boil; boil 1 minute, stirring constantly. Season to taste with salt and paprika. Pour sauce over shrimp in baking dish. Sprinkle with paprika. Bake 20 minutes. Makes 6 to 8 servings.
Mix well and shape into ball. Roll ball in parsley flakes, chopped fresh parsley, finely chopped nuts or paprika. Serve with assorted crackers.
Dissolve jell-o and salt in boiling water. Add cold water and vinegar; chill until partially set. Fold in remaining ingredients. Pour into 4 c. mold that has been lightly coated with non-stick spray. Chill until firm. Serves 8.
Cook chicken and chop. Mix sour cream and soup together, then mix with the chicken. Crumble the crackers and add the butter that has been melted. Mix and put on top of mixture. Bake for 45 minutes at 350°.
Mash together turkey, tofu and egg until well blended. Very finely mince vegetables. You can use a food processor. Combine vegetables and seasoning and mash; mix well. Spread in a baking pan sized anywhere from 8 x 8-inch to 9 x 12-inch. Grate the cheese, mix with bread crumbs and melted margarine; drizzle over the mixture. Sprinkle bread crumb mixture over top of bread loaf. It may be quite thick. Bake at 325° for 1 to 1 1/2 hours or until it pulls away from the sides and is golden brown on top. Cut into 8 pieces.
Saute meat in oil until brown on all sides. Add onion and garlic; cook 5 minutes longer. Stir in tomatoes, broth and seasonings. Cover	and simmer for 45 minutes, or until meat is tender. If desired, thicken gravy. Serve over beds of fluffy rice. Makes 6 servings.
Boil peeled potatoes until tender. Beat sour cream and cream cheese together; add hot potatoes and beat until creamy. Add oleo, chives, salt and pepper to taste. Pour into a well-greased 2-quart casserole dish. Dot with oleo; sprinkle paprika on top. Bake at 350° for 25 minutes.
Mix squash, pepper, onion, salt, pepper and cheese together. Pour in a buttered casserole dish. Top with cracker crumbs and sliced butter. Bake in a 350 degree oven for 20 minutes or until golden brown and bubbly.
Preheat oven to 400°. Separate the dough into 10 sections. Place on a cookie sheet. Pat each one into a circle. Spread a spoonful of sauce on each circle. Top with cheese and your favorite toppings. Bake until light brown (about 10 minutes).
Place chicken in Dutch oven and cover with water; add bay leaves. Bring to boil. Cook, uncovered, until juices run clear. Remove chicken and cut in cubes. Place chicken and next 11 ingredients. Mix.	Place in casserole dish. Sprinkle with cheese and onions. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 16 servings.
Cut chicken into strips. Stir-fry for 3 to 4 minutes: broccoli, pepper and onion in oil. Remove from skillet. Stir-fry chicken until no longer pink. Add soup, water and seasonings to skillet; mix thoroughly. Stir in vegetables. Bring to boiling, reduce heat. Add cheese; cook and stir until cheese is just melted. Serve over hot cooked pasta.
In medium skillet, combine soup, milk, relish, vinegar, onion, salt and pepper. Cook and stir until boiling. Stir in potatoes and franks. Heat through. Top with snipped parsley, if desired. Serves 4 or 5.
Combine pineapple and gelatin in a small saucepan; stir over low heat until gelatin is dissolved. Remove from heat. Add sugar, baby food and cream cheese. Mix well, but do not beat. Chill until slightly thickened. Fold in whipped topping and spoon into an 8-inch pan. Sprinkle with pecans and chill until firm. Yields 8 servings.
Drain carrots and pour into food processor or blender to puree in 2 or 3 batches. (Just mash if you do not have a food processor.) Melt butter in 2 qt. casserole dish. Pour carrots into a large mixing bowl. Add all ingredients and mix well. Pour souffle into dish used to melt butter. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 40 more minutes.
Cook potatoes in boiling water, salted, until tender. Drain. Combine soup, sour cream sauce mix, milk, salt and pepper. Place half of the potatoes in a 1 1/2-quart casserole dish. Top with half the soup mixture. Repeat with remaining potatoes and soup mixture. Combine melted butter and bread crumbs. Sprinkle on top. Cover and bake at 375° for 25 minutes. Uncover and bake for an additional 10 to 30 minutes.
Bring all ingredients to a boil. Reduce to simmer and cook about 2 or 3 hours or until tender. When done, remove meat and bones. Cut meat into bite-size pieces and return to pot. Discard bones, skin and fat. Freeze any remaining soup in single-serving containers for future meals. Serve with hot cornbread.	Makes 12 bowls full.
Lightly spray a 12-cup muffin pan or use paper muffin cups. Stir together flour, oat bran, cranberries, sugar, baking powder and poppy seeds in large bowl. Make a well in center. In another medium bowl, whisk remaining ingredients and pour into the well in the flour in the large bowl. Stir enough to moisten flour. Do not overmix. Batter should be lumpy. Fill muffin cups about half full. Bake at 375° for 14 to 15 minutes or until toothpick inserted in middle of muffin comes out clean. Remove from oven and cool. Makes 12 muffins.
In a large 5-quart pan, bring chicken broth to a boil. Add celery and carrot. Cook until veggies are tender. Add spinach and tortellini. Continue cooking until pasta floats.
Saute pork chops until brown. Add all other ingredients. Cover and simmer for 1 to 1 1/2 hours. Serve over rice.
Stir vinegar and milk together. Add sugar, a little at a time. Stir in salad dressing until smooth and creamy texture.
Julienne pork. Add to soy sauce, ginger and mustard. Toss and set aside. Slice onion. Brown pork about 6 minutes. Add onion. Cook about 2 to 3 more minutes. Add pineapple and bring to a boil.
Brown ground beef, onion, salt and pepper. Drain. Add soup, sour cream and green chilies. Heat thoroughly. Crumble the Doritos into casserole dish and stir in ground beef mixture. Top with grated cheese and bake at 400° until cheese melts.
Mix instant gravy as directed and add soup. Mix well on low heat, then add roast beef. Simmer, uncovered, in saucepan for 10 to 15 minutes. Pour over cooked noodles.
In a heavy 2-quart saucepan melt chocolate bar pieces over low heat, stirring often. Cool to room temperature. Fold in Cool Whip (mixture will thicken). Cover and chill at least 1 hour. Form into 1-inch balls. Roll in crumbs. Chill thoroughly. Makes 66 balls.
Cream butter and sugar. Add egg yolks well beaten. Sift flour with cinnamon twice, then add to creamed mixture. Dissolve baking soda in lemon juice and add to mixture. Beat well. Fold in stiffly beaten egg whites. Stir in walnuts, dates and vanilla. Bake in a wax paper lined tube pan at 250° for 2 1/2 to 3 hours or until baked through.
Wash corncobs good (cut both ends off the cob to be sure there are no insects in the cobs). Place the cobs in large container and completely cover them with water. Boil 30 minutes. Remove cobs and strain juice through a heavy cloth. Mix 3 cups of the juice with the sugar and pectin. Boil following directions on pectin package.
Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in bowl.
Combine all ingredients in blender. Blend at high speed until foamy. Pour into tall glasses and serve. Makes 4 (8-ounce) servings.
Mix cake mix, margarine, vanilla and one egg together and press in greased pan. Mix sugar, two eggs and cream cheese together and pour over mix in pan. Bake for 35 minutes at 350°. Cut into squares.
Combine sugar, milk, corn syrup and chocolate squares and cook to soft ball (234°). Add margarine and vanilla. Cool to lukewarm before beating. Beat until creamy and shiny appearance has disappeared. Spread on cake.
Cream butter and cream cheese until fluffy. Beat in powdered sugar. Add chopped nuts. SPREAD ON CAKE WHILE CAKE IS HOT!
Mix everything together except for graham crackers and chocolate icing. In a 9 x 13 pan: layer bottom of pan with graham crackers, cover with half of pudding mixture, second layer of graham crackers, cover with remaining mixture, last layer of graham crackers and put chocolate icing on top of last layer. Put in refrigerator. Let stand overnight. Can enjoy in the morning.
Beat cream cheese until smooth. Add remaining ingredients. Mix well. Spread 1 heaping tablespoon on each tortilla. Roll tightly. Place seam side down on cookie sheet. Chill 2 hours. Slice each tortilla roll into four pieces. Yields 4 dozen roll-ups.
Combine and bring to a boil. Keep warm in crock-pot or on stove.
Mix all ingredients and put in baking dish. Bake at 350° for 30 minutes. Stir every 10 minutes. Best served with corn chips.
Preheat oven to 375°. Coarsely chop bacon, tomato and onion. Grate cheese. Mix all ingredients except biscuits. Separate each biscuit into three thinner biscuits. Lay each layer over a greased mini muffin pan cup. Using your fingers or mini tart shaper to press each biscuit layer into cup. Fill cups with bacon mixture. Bake 10 to 12 minutes, until golden brown. Makes 30 cups.
Boil carrots in salted water until fork-tender; cool. Alternate layers of carrots, onion and pepper. Combine remaining ingredients and beat until well blended. Pour over vegetables and refrigerate at least one day before serving.
Melt together peanut butter and butter; add sugar and Rice Krispies. Mix together and form into balls. Melt Hershey bar, chocolate chips and paraffin wax. Dip bonbons in chocolate mix using 2 forks. Place on waxed paper. Makes about 125.
Mix all the ingredients together, then form it into balls. Bake at 450° for 10 to 15 minutes, or until golden brown.
Mix flour, sugar and salt together. Add beaten eggs and milk. Mix well and then add corn and vanilla. Pour into baking dish. Dot top with margarine. Bake at 400° for 45 minutes.
Mix sugar and oil together. Add eggs; beat well. Add chopped prunes. Mix flour, salt, soda and cinnamon together. Add to batter alternately with buttermilk. Stir in pecans. Bake at 325° for 45 minutes in a greased 9 x 13-inch pan. When cool frost with Fake Whip Cream Frosting.
Mix all ingredients and pour into an unbaked pie shell. Bake at 350° for 30 minutes.
Melt chocolate chips and butterscotch chips in double boiler on low. In large heavy kettle, put sugar and syrup. Bring to boil just to melt sugar. Take off heat. Add peanut butter. Stir. Then add rice cereal. Spread in 9 x 13-inch pan. Press in pan with damp hands. Frost with chip mixture. Cut before it sets.
Place all ingredients in a crock pot and mix together well. Cook over low heat until cheese is melted and mixture is heated thoroughly. Serve with tortilla chips.
Sift dry ingredients. Cream the butter, Crisco and sugar. Add eggs one at a time. Alternately add milk and dry ingredients; beat well. Pour in greased 10-inch tube pan. Bake at 350° for 1 hour. Cool slightly and remove from pan.
Mix cheese and flour. Add butter and mix thoroughly. (If dough seems dry, work with hands.) Mold 1 teaspoon of dough around each olive; shape into ball. Place 2 inches apart on ungreased baking sheet. Cover; chill at least 1 hour. Heat oven to 400°. Bake 15 to 20 minutes. Makes 3 to 4 dozen appetizers.
Mix in a large bowl the flour, oats, baking powder and salt. In a medium bowl, mix egg, honey and milk and beat well. Pour egg mixture into oat mixture, stirring with a wooden spoon just until dry ingredients are moist. Will not be smooth. Spread in pan. Bake for 1 hour and 15 minutes in a 350° oven. Turn out while still warm and brush top with butter.
Cube chicken or turkey. Layer Fritos in bottom of 9 x 13-inch pan. Mix the chicken, soups, pimentos and chilies. Spread items on Fritos. Top with cheese. Bake approximately 30 minutes at 350°. When ready to serve, top with lettuce, tomatoes, sour cream and black olives.
Prepare Jell-O and add to pineapple and strawberries. Pour half into mold until it hardens. Spread sour cream over Jell-O. Add rest of Jell-O mixture. Harden until ready to serve.
Mix all ingredients. Bake in greased loaf pan at 300° for 1 hour.