HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse well the sauerkraut. Add sugar, oil, vinegar, pimentos, chopped onion and chopped celery. Mix well and keep refrigerated. Stir occasionally. Gets better with age, about 3 to 7 days.
Mix hash browns, sour cream, cream of chicken soup, onions, some of the Cheddar and Velveeta cheeses, saving enough to cover mixture. Cover with Grape-Nuts and drizzle the rest of margarine over completed mixture. Bake 1 1/2 hours at 325° in a 9 x 13-inch pan.
Dip each fish fillet in melted butter and sprinkle Old Bay seasoning well on each side, patting it by hand and do the same with bread crumbs. Cook on very hot grill in flames for 2 minutes on each side. Lower the fire and then cook vegetables. Serve grilled fish with grilled vegetables on the side.
Put the first 4 ingredients in a pot and boil for 1 minute. Remove from fire. Add nuts and oatmeal and stir. Drop by teaspoonfuls on cookie sheet. Let cool.
In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all remaining ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss. Serves 8.
Bring to a boil and cook 10 minutes in a rolling boil, stirring constantly.
Cream together the butter and sugar. Mix together the baking powder, egg yolks and flour. Add to cream mixture and form into a ball. Roll up and use cookie cutters to cut out cookies. These can be decorated. Bake at 325° for 20 minutes on ungreased cookie sheet.
Using a piece of aluminum foil twice the size of an 8 x 8-inch baking pan, line pan with half the foil and cover candy with the other half. Cover bottom of foil-lined pan with marshmallows. Melt butter over medium heat; add peanut butter and chocolate bits; stir until chocolate melts. Remove from heat; stir in pecans and vanilla and pour over marshmallows. Fold foil over candy and refrigerate until firm. Peel off foil and cut candy into squares.
Place all ingredients, except potatoes and carrots, in a large crock-pot. Cook at 250° for at least 24 hours. During the last 2 1/2 hours, add potatoes, peeled and quartered, and carrots, peeled and halved. Serves approximately 6 people.
Put all together in a bowl and stir until well blended. Do not use mixer. Pour into well-greased pan. Bake at 350° for 35 to 40 minutes. As soon as cake is done, punch cake full of holes. Pour icing over cake while hot.
Cook carrots until almost tender. Cool carrots and slice. Cut up pepper and onion. Mix these 3 items. Mix remaining ingredients until well blended. Pour over vegetables and refrigerate overnight.
Preheat oven to 350°. Spoon pie filling evenly into bottom of 9 x 13 pan. Spread pineapple over cherry pie filling. Sprinkle dry cake mix over pineapple. Pour margarine evenly over all. Sprinkle with coconut and nuts. Bake for 1 hour or until cake is done.
Cook raisins in 1 1/2 cups boiling water until tender; mix and sift flour and sugar and add slowly to raisins, stirring until thickened. Add lemon rind and juice and nuts. Cool; line pie pan with pastry. Turn in mixture. Top with a layer of pastry. Wet edges of pastry. Press together and trim. Gash top to let steam escape. Bake at 425° for 10 minutes. Reduce heat and bake 20 minutes longer at 325°. Can omit grated rind of lemon and omit nuts. I like to add 1/2 teaspoon of cinnamon.
Brown hamburger and add onions. Combine the mustard, salt and paprika in a bowl. Add the Worcestershire sauce, vinegar and ketchup to dry mixture. Mix well. Add ketchup mixture to meat. Add water. Simmer over low heat about 20 minutes to half hour. Boil noodles until tender and add to meat mixture. Place in casserole dish and bake at 350° for about 30 minutes. Serve.
Steam cauliflower in a small amount of water until tender-crisp. Combine mayonnaise and mustard. Spread over drained cauliflower which has been placed in glass baking dish. Sprinkle grated cheese on top. Bake at 350° for 10 minutes or until cheese melts and topping "puffs" slightly. Yields 6 servings; contains 100 calories per serving.
Brown ground beef; drain and then rinse in hot water. In medium saucepan, melt cheese over very low heat. Add ground beef, taco seasoning mix and Ro-Tel tomatoes. To keep warm, pour dip into small crock-pot. Serve with tortilla chips.
Mix sugar, butter and cream (milk). Boil for 2 1/2 minutes. Remove and add peanut butter and vanilla. Beat until creamy. Spread on cake.
In bowl, combine tuna, onions, dressing and walnuts. Cover; refrigerate until serving time, at least 4 hours. Serve with slivers of carrots and red pepper, if desired.
Cook celery, potatoes and onion in broth. Using blender, alternate soup, cheese and oleo. Put small amounts in blender each time. Pour into large pot to heat. Can be frozen.
Blend all ingredients, stirring until well mixed. Pour into 8 or 10-inch heavy skillet (well-greased). Bake at 425° until golden brown.
Put chopped rhubarb in 9 x 13-inch pan. Sprinkle Jell-O over rhubarb, then sprinkle sugar over all. Then sprinkle yellow cake mix over all. Pour melted oleo over, then pour water over everything. Bake 45 to 50 minutes in 350° oven.
Preheat oven to 350°. Grease Bundt pan. Mix cake as directed except reduce water by 1/4 cup. Stir in nuts and curd. Bake 45 to 50 minutes. Cool in pan for 25 minutes. Remove from pan and cool completely. Grate lemon peel and squeeze juice from lemon. In a small bowl, mix powdered sugar with 4 1/2 teaspoons lemon juice. (Glaze should be an easy spreading consistency, but not too runny.) Spoon on cake. Garnish with grated peel.
Place steaks in shallow dish. Combine remaining ingredients and stir well. Pour over steaks. Cover and marinate for 4 hours in the fridge, turning occasionally. Remove from marination and grill about 5 inches from hot coals until desired doneness.
Preheat oven to 350°. Grease loaf pan or 2 disposable aluminum loaf pans (Pam works well). Mix all dry ingredients and raisins. Add butter and eggs. Add buttermilk. Mix with wooden spoon until dough is fluffy and wet. Bake 1 large loaf for 1 hour and 20 minutes, or bake 2 smaller loaves 60 to 65 minutes, or until a toothpick comes out clean. Turn out on a rack to cool.
Dissolve Jell-O in hot water. Add mandarin oranges with juice and orange sherbet. Stir until sherbet dissolves. Pour into pan and refrigerate to set.
Preheat oven to 375°. Put apples in an 8-inch square pan. Combine the rest of the ingredients, mixing until crumbly. Regular or instant oatmeal may be used. Sprinkle on top of apples. Bake for 30 to 45 minutes, until apples are tender. Serves 6.
Place chicken pieces in bottom of 9 x 13 casserole dish. Mix soup and water, pour over chicken. Sprinkle with dressing mix. Pour broth over all. Bake at 350 degrees for 30 minutes or until hot and bubbly.
Peel and dice peaches and cantaloupe. Combine all ingredients except nut meats. Cook mixture until thick and clear. Add nut meats and pour into sterilized jars to within 1/2-inch of top. Put cap; screw bands tight. Process in boiling water bath 10 minutes. Yield: 6 to 8 oz. jars.
Spread pie filling and pineapple in 13 x 9 x 2-inch baking dish prepared with nonstick vegetable spray. Sprinkle cake mix evenly on fruit; do not mix. Place margarine slices on cake mix. Bake at 350° for 48 to 53 minutes.
Heat oven to 350°. Mix together sauerkraut & caraway seeds. Spread dressing on one side of each slice of read. To 6 slices add corned beef. Top other 6 slices of bread (dressing side down). Coat a baking sheet with cooking spray & and arrange sandwiches on sheet. Coat a second baking sheet with spray and place coated side down on sandwiches and press lightly. Bake 15-20 minutes or until golden. Check after 10 minutes. Makes 6 sandwiches.
Mix all the ingredients together with an electric beater. Bake in 9 x 13-inch pan at 375° for 30 to 35 minutes. Test after 30 minutes. When cool, sprinkle with powdered sugar.
Heat water, vinegar and salt to boil. Fill pint jar with cucumbers. Add garlic, mustard seed, pepper and dill to each jar. Place lid and ring on jar and place in boiling water for 5 minutes to seal.
Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each. Add flour, sifted with baking powder (1 spoonful at a time), alternately with milk. Add vanilla; stir in crushed pineapple and juice; blend well. Pour batter into well-greased (spray) 10-inch tube pan. Place in cold oven. Turn to 325° and bake for 1 1/2 hours or until top springs back when lightly touched. Let stand in pan a few minutes. Remove to rack.
Melt chocolate in 1/2-cup boiling water and set aside to cool. Cream butter and sugar until fluffy. Beat in eggs, one at a time, beating well after each. Add chocolate and vanilla. Mix together flour and soda. Add to creamed mixture alternately with buttermilk. Mix only until flour is blended. Do not overmix. Stir in pecans and coconut. Pour into 4 greased and floured 9-inch pans. Bake at 350° for 30 minutes or until cake test is done.
Lay butterflied shrimp in baking pan. In a large bowl, combine the remaining ingredients to form stuffing mixture. Stuff each shrimp with a large spoonful of stuffing mixture. Bake at 350° for 15 minutes. (If desired, tops may be browned by broiling for 2 to 3 minutes.)
Combine corn (thaw slightly if needed), celery soup, salt and the pimento in a 2-quart casserole. Cover and bake in 325° oven for 1 hour.
In a small bowl, blend cottage cheese, mustard and tarragon. Place lettuce leaf on one slice of bread and spread cottage cheese mixture over lettuce. Place turkey on top; season lightly with salt and pepper. Top with bell pepper strips and remaining slice of bread. Makes one serving.
Cream shortening and sugar until fluffy. Add eggs, one at a time. Mix flour, soda, cinnamon, allspice, cocoa, salt and cloves. Add alternately with applesauce in shortening and sugar mixture. Add raisins and nuts. Bake in oblong pan at 350° for 35 minutes or until done.
Mix crushed pretzels, melted butter and sugar. Bake for 8 minutes at 400° in a 10 x 14-inch pan. Cool. Separately mix cream cheese and cup of sugar. Blend in Cool Whip. Put creamed mixture over pretzel mix. Dissolve Jell-O in 2 cups boiling water. Cool. Add thawed strawberries to Jell-O and pour over cream cheese layer. Refrigerate until set. Interesting taste.
Mix together, cream of mushroom soup, sour cream and cooking sherry in a crock-pot. Put in chicken breasts and then cover the chicken with sauce. Add a pinch of salt and pepper (to taste). Cook on low all day or on high half day (4 to 5 hours). May serve over cooked egg noodles.
Cream eggs, sugar, margarine, baking powder, soda and vanilla. Alternate flour and buttermilk. Mix well. Bake on greased cookie sheet at 350° for 10 minutes.
Brown ground beef in oil. Add onion and brown some more. Add tomato, celery, basil, garlic and lentils. Lastly, add cauliflower and potatoes. Add water and slow cook until the vegetables are cooked.
Scald and cool the milk, shortening and sugar. Dissolve yeast in 1/2 cup warm water. Add eggs, then work in flour and salt. Let rise until double in bulk. Knead down; let stand 10 minutes. Break off dough in balls about the size of walnuts. Dip in a mixture of the sugar, cinnamon and butter (melted). Drop in angel food pan; let rise. Bake at 350° for 40 or 50 minutes. Let cool in pan.
Brown flour in cooking oil until rich brown, then add chopped onion and cook slowly until golden. Add water, salt, pepper and green onions. Bring to a boil. When mixture boils, add shrimp and crab (if frozen or fresh). Cook until shrimp are done. At this point the mixture can be frozen, if desired. When ready to serve, reheat to a boil and add oysters. Cook 1 minute at a boil, or more if preferred. Remove from heat and add file to taste (usually about 2 tablespoons). Add parsley to garnish at this time. Also liquid crab boil (1 drop or two) to give rich seafood flavor.
Brown hamburger and onion; season with salt and pepper. In a large pot, combine balance of ingredients and simmer approximately 30 to 35 minutes. Soft-fry tortillas in oil; lay on paper towels to soak up some of the oil. Roll tortilla in more tomato sauce that has been poured into pie plate. Fill with meat mixture and roll up. Cover enchiladas with grated cheese and bake at 375° until cheese is melted.
In large heavy skillet or Dutch oven, cover chicken with water; add onion, celery salt, pepper and salt to taste. Boil slowly, until tender. Remove chicken from broth (save broth). Remove meat from bones; set aside. Combine flour, 1 teaspoon salt and baking powder in bowl; cut in shortening. Stir in milk with fork. Turn onto lightly floured surface; roll very thin, cut into strips. Add chicken to broth, bring to boil. Drop in dumplings letting each layer cook for 5 minutes before adding another; cover. Cook for at least 30 minutes or until done.
In a 4-quart saucepan or Dutch oven, melt butter. Saute okra and garlic until tender. Stir in flour until smooth. Drain liquid from clams and keep clams in covered container in refrigerator. Add clam liquid, water, tomatoes, tomato paste, barley, salt, Worcestershire sauce, red pepper sauce and cayenne to saucepan. Heat to boiling; reduce heat. Simmer over low heat for abou 1 hour or until barley is tender. Just before serving, add clams, shrimp and crabmeat. Simmer just until shrimp become opaque. Do not overcook.
Melt 1 stick of butter or margarine on a cookie sheet at 350°. While this is melting, mix in large bowl each cereal, peanuts, pretzels and cheese crackers. When margarine is melted, remove from oven. Add Worcestershire sauce to melted shortening and stir together. Add contents of dry mixture to cover liquid. Mix together so that all the dry ingredients become coated. Sprinkle with the seasoning salt and mix again. Heat in oven approximately 20 minutes. Allow to cool before serving. Repeat steps until all dry ingredients are used. Use more or less of each ingredient, according to likes or dislikes.
Cook and drain macaroni. Saute sausage, onion and green pepper in skillet until sausage is done. Drain. Combine sausage mixture and the rest of ingredients except cheese. Pour into casserole dish, sprinkle with cheese. Bake at 350° until bubbly.
Mix all dry ingredients in a 13 x 9-inch pan. Make 3 holes. In one hole, put vinegar; in another, place oil and in the last, put in the vanilla. Pour cold water over all and mix well. Bake at 350° for 40 to 45 minutes. Sprinkle powdered sugar on top or fruit as desired.
Mix all ingredients well. Roll 1/4 to 1/2-inch thick. Cut with biscuit cutter. Bake at 400° until golden brown.
Thaw shrimp according to package directions. Rinse and drain. Refrigerate until ready to use. Spread cream cheese in a 6-inch dish or plate. Combine sour cream, 1/2 cup cocktail sauce, hot pepper sauce in a small bowl. Layer on top of cream cheese. Combine shrimp, remaining 1/4 cup cocktail sauce and parsley in another small bowl. Layer shrimp mixture over sour cream mixture. Serve immediately. House crackers. Makes 3 cups.
Mix flour, meal, sugar, mustard, milk and egg. Put in glass. Dip wieners, 1 at a time and fry in hot cooking oil.
Boil the sugar and water until sugar is dissolved. Remove from heat and stir in lemonade and orange juice. Add bananas, grapes, pineapple and fruit cocktail.
Mash avocados and mix with lemon juice. Set aside. Mix together sour cream, mayonnaise and taco seasoning mix. Set aside. Layer each of the following in a large casserole dish and refrigerate: bean dip, avocado mixture, sour cream mixture, onions, tomatoes, olives and cheese. Eat with tortilla chips.
Mix first three ingredients and spread on a dish. top with remaining ingredients. Serve with Fritos Scoops.
In a large skillet, combine apple juice and cinnamon stick. Bring to a boil. Slice 1/2-inch from tops and bottoms of the apples and discard. Stand the apples on either cut and saw gently crosswise into very thin rings, rotating the apple as necessary to get even. Drop apples slices into the boiling juice. Cook 4 to 5 minutes or until slices are translucent and lightly golden.
Cream shortening and sugar; add eggs and beat well. Add vanilla and milk. Sift flour, salt, soda and cinnamon. Add to creamed mixture. Drop by teaspoon on ungreased pan. Place 1/2 teaspoon filling on dough. Place another teaspoon dough on top of filling. Bake at 400° for 10 to 12 minutes.
Brown hamburg and onion. Pour off fat, blend in pizza sauce and garlic powder. Put mixture in 9 x 13-inch greased pan. Sprinkle with Mozzarella cheese. Mix eggs, milk, oil, salt and flour. Pour over meat mixture and sprinkle with Parmesan cheese. (Mushrooms, bell pepper strips, Italian sausage or Canadian bacon can be added.) Bake in 350° oven for 30 minutes.
Mix all ingredients well. Store in refrigerator in tightly covered container. Makes about 1 3/4 cups dressing. Enjoy over your favorite salad.
Melt butter in Pyrex dish. Combine ingredients and pour into dish. Bake at 350° about 30 minutes, until done.
Mix biscuits according to directions on package. Roll into oblong shape. Brush with melted butter or margarine. Sprinkle with dehydrated onions, lemon juice, lemon pepper, paprika and parsley or cilantro. Add cleaned, flaked salmon. Roll in jelly roll fashion and slice about 1-inch thick. Place on baking sheet and brush with melted butter or margarine. Bake according to package directions for biscuits. Serve with Cheese Sauce for Salmon Rolls.
Heat oven to 350°. Have cookie sheets ready. With wooden spoon, stir peanut butter, sugar and eggs until blended (dough will be slightly sticky). With floured hands, roll level tablespoonfuls into 1 1/4-inch balls. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes until cookies look dry and tops are cracked. Remove from oven and immediately press chocolate kiss in center of each. Cool on cookie sheet for 1 to 2 minutes, then remove to wire racks. Makes 48 cookies.
Cook and drain sausage. Combine all ingredients in a large mixing bowl. Shape into 1-inch balls and place on ungreased cookie sheet. Bake in preheated oven at 400° for 15 to 20 minutes.
Beat all ingredients together. Pour into 9-inch pastry lined pie pan. Bake at 425° for 45 to 55 minutes.
Mix all except sunflower seeds and raisins. Put those in just before serving. Serves 6 or 8.
Mix the cereal and peanuts in large bowl. Melt almond bark and peanut butter. Pour over cereal and peanuts. Mix until all cereal is coated. Drop bite-sized pieces on wax paper with spoon or press into pan and cut into squares.
Combine lemon juice and rind, sugar, egg yolks and butter. Cook in double boiler, stirring until thick. Cool; stir in nuts.
Blend dry ingredients with shortening. Add egg and liquids. Form into a roll. Wrap in waxed paper. Store in refrigerator. Take out as much as needed. Warm in room temperature. Roll out on floured board. Makes enough for at least 3 pies.
Put all ingredients, except coconut, in blender. Blend on low for 3 minutes. Pour into greased 10-inch pie pan. Let set for 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Drain pineapple (save juice). Mix flour and sugar. Add juice and egg. Cook until it coats the spoon. Cool, then pour over fruit.
Clean and cut broccoli into bite size pieces. In a large bowl, combine broccoli, onion, raisins and bacon bits. In smaller bowl, mix mayo, sugar and vinegar. Pour liquid over broccoli and toss to coat. Serves 4 to 6 as side dish.
Saute onion and celery in butter in Dutch oven until tender. Add next 7 ingredients. Cover and simmer 20 minutes or until tender. Remove from heat and mash with potato masher. Add milk and cheese. Cook, stirring constantly, until cheese melts. Yields 5 cups.
Mix all ingredients. Be sure hash browns are thoroughly thawed. Bake in greased 9 x 13-inch glass casserole at 350° for 1 hour until bubbly and brown. Serves 8 to 10.
In small saucepan, over low heat, cook onion, apple and curry powder in margarine until tender. Stir in soup, half and half and steak sauce; set aside.
In 1-quart heatproof casserole, combine refried beans, chilies, onion, olives and chili powder. Top with an avocado that has been mashed with the lemon juice, crushed garlic clove and hot sauce. Over that, spread the sour cream and sprinkle with the Cheddar cheese. Bake at 350° for 20 minutes, until hot and bubbly. Serve with chips.
Brown sausage until done. Drain well. Add all other ingredients except stuffing and stir well. Cover with stuffing. Bake 350° for 1 hr. or until "set".
Blend softened cream cheese, chili sauce, parsley, onion and hot pepper sauce; gradually stir in drained tuna. Beat until mixture is thoroughly blended. Pack in a 4-cup greased mold or small bowl. Chill thoroughly, at least 3 hours or overnight. At serving time unmold on serving plate. If desired, garnish with sliced green olives and/or greens. Serve with assorted crackers.
Mix all ingredients. Roll into balls. Place on 9 x 13 pan. Bake 25 to 30 minutes at 350°.
Butter one side of each piece of bread. Place 8 slices of bread with butter side up at the bottom of a 13 x 9-inch pan. Place ham and cheese on top of bread slices. Place last 8 slices of bread with buttered side down on top of ham and cheese. Beat eggs, add milk and pour over bread, ham and cheese. Cover pan and refrigerate overnight. Bake in the morning at 300° for 1 hour.
Melt butter in bottom of the baking pan. Dump cherry pie filling in pineapple. Place together in 9 x 13-inch baking pan. Spread dry cake mix over filling and cut into the filling mixture. Bake at 350° for 30 to 35 minutes. This is so easy to make to be so good.
Mix together all but apple butter or preserves. Then pour apple butter or whatever you use in on top of the cake mix you pour in pan. Just use half. Do the other half the same way. Bake until golden brown at 200°.
Cook spaghetti; don't overcook. Drain and rinse. Add enough salad dressing to moisten well. Add Supreme seasoning until spaghetti is brightly colored. The amount of vegetables to add is your preference. Chill before serving.
Cook first three ingredients in large pan. Cook until hard ball stage (255°). Beat egg whites until stiff, then add cooked ingredients to your egg whites. Beat until candy loses gloss color, then drop by spoons onto wax paper.
Brown hamburger; season with salt and pepper. Combine all ingredients. Put in greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Serves 12.
Two hours before serving, cook potatoes in water until fork-tender. Cool slightly; peel. Mix at low speed, potatoes, sour cream, milk, 2 tablespoons butter, 1/2 teaspoon salt and 1/8 teaspoon pepper until smooth and fluffy. Set aside. Preheat oven to 350°. In small bowl, mix well squash with 1 tablespoon butter and 1/8 teaspoon salt. Set aside. In another small bowl, beat egg slightly. Add spinach, onion, 1 tablespoon butter and 1/8 teaspoon salt. Mix well; set aside. In 2-quart deep dish, evenly layer mashed potato mixture with squash and spinach mixtures. Bake at 350° for 40 minutes or until heated through. Remove from heat and sprinkle with cheese; let stand until cheese melts. Yields 10 servings.
In crock-pot place chicken, teriyaki sauce and water. Cook on low during the day. Make sure you put enough water to last for several hours. Spoon out serving of cooked rice. Top with pieces of seasoned chicken and juice from pot.
Melt 3 tablespoons butter; add flour and blend. Add chicken broth, poultry seasoning, salt and pepper to taste. Blend and cook to a thin, smooth sauce. Cook spaghetti. Saute mushrooms in the 1/4 cup butter. Add spaghetti, well drained, and sauteed mushrooms to the sauce. Mix in chicken and cheese and bake in a buttered casserole dish at 350° for 30 minutes. (If you wish, reserve half the cheese for last minute browning on top of the casserole.)
Cover dough and let rise in warm place until doubled. Divide in 32 equal pieces. Shape each into a ball around a cube of cheese. Pinch to seal. Dip balls in melted margarine. Layer, seam side down, in greased 8 x 4-inch loaf pan or round pan (whatever). Cover and let rise until doubled. Bake in 375° oven for 30 to 35 minutes, until top is firm and golden brown. Remove from pan and serve warm.