HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in hot water. Add lemon juice and stir well. Refrigerate until thickened. Beat until light and creamy. Add remaining ingredients and mix. Refrigerate until ready to serve.
Saute zucchini and onions in small amount of butter. Combine soup and sour cream; add the grated carrots, zucchini and onions and mix well. Melt 1 stick butter and mix quickly with stuffing mix; layer 1/2 mixture in bottom of casserole, then layer zucchini mixture, next top with remaining stuffing mixture. Bake at 350° for 20-25 minutes. Makes 4-6 servings.
Preheat oven to 400°. Spread 1 pound of the dough on a large Teflon cookie sheet. Use the entire length of the sheet. Spread it to about 7 inches in width.
Cook Creamettes according to directions on package. Combine soup, milk, onion and green peppers. Place over low heat; add black pepper. Also, add cheese, stirring occasionally, until melted. Drain Creamettes and mix with the cheese sauce. Pour half mixture in 1 1/2-quart casserole. Cover with 6 slices of Spam. Add balance of mixture with 6 more slices of Spam on top. When ready to serve, put in oven at 325° and bake 30 minutes or until it bubbles.
Brown and crumble sausage (use 1 tablespoon oil if browning turkey sausage). Add one chopped medium onion and one chopped bell pepper and saute until softened. Add all remaining ingredients. Cover and simmer on top of stove for 20 to 30 minutes until rice is cooked through. Serves 6 to 8. May be frozen and takes well to reheating in the microwave.
Brown hamburg and sausage. Add spices to meat while cooking. After meat is browned, add cheese until melted. Put cut English muffins on cookie sheet. Top with meat mixture. Put under broiler until bubbly.
Cream the butter with sugar and peanut butter; add vanilla and egg, beating until fluffy. Stir in baking soda and salt. Blend in flour. Mix until a stiff dough forms. Shape into walnut size balls. Place on lightly greased cookie sheet. Press with fork crosswise to flatten. Sprinkle with peanuts, if desired. Bake at 375° for 10 minutes or until lightly browned.
Sift together cocoa and sugar. Add butter and milk. Stir until well blended.
Take strawberry jello and dilute with water. Add lemon juice. Let cool a little. Pour over layers in bowl. Set aside for several hours or overnight in a cool place. Don't panic if bananas turn a little dark. When mixture is set, fix vanilla custard (I use several packages of instant vanilla pudding) and cover layers about 1-inch. Cover all layers with whipped cream (I use about 3 1/2 pints of whipping cream). Let set for about 1 hour in refrigerator.
Cook bacon in pan until crisp. Remove from pan and break into 1-inch pieces. Brown onion in bacon fat. Add clam juice and potatoes. Cover and cook about 15 minutes until potatoes are done. Blend in bacon pieces and minced clams the other ingredients. Heat but do not boil. Bacon may be used as garnish.
Dilute apple juice as directed. Add orange juice; stir well. Add pineapple juice; stir well. Add Hawaiian Punch; mix well.
Cook 3 minutes the first 3 ingredients. Combine oatmeal, orange rind and chopped nuts. Add all to hot ingredients with 1 cup small marshmallows. Drop by spoonfuls on wax paper and chill in refrigerator.
Spread cream cheese on bottom of microwave dish. Spread chili over top of cream cheese. Sprinkle cheese on top. Microwave on High power for 2 to 3 minutes or until cheese is melted. Serve with tortilla chips.
Melt butter in bottom of cake pan. Mix milk, sugar, flour and baking powder and pour over butter. Pour berries over batter. Sprinkle sugar over top. Do not stir. Bake at 350° for 1 hour. Berries will sink and batter will rise to cover them.
Soften cream cheese and whip. Add mayonnaise, catsup, onion, lemon juice and seasoned salt; mix well. Add chopped shrimp. Serve with tortilla corn chips.
Ask your butcher to butterfly the meat. ("Butterfly" - remove the bone and open out flat. It is approximately 1 to 2-inches in thickness). Rinse the meat thoroughly with cold water and pat dry with paper towel.
Mix flour, shortening, sugar and yeast (dissolved) with a pastry blender or fork. Slowly add buttermilk. Knead well. Cut out biscuits and bake 10 to 20 minutes at 400° (depends on oven). Do not let biscuits rise. Makes tall, moist biscuits. This is the only recipe I ever use. Serve with fried chicken, sausage gravy or just jelly and honey. A big family favorite.
Mix butter, 1 cup flour and 1/4 cup powdered sugar. Pat into a 9-inch square pan. Bake at 350° for 15 minutes. Combine remaining ingredients and pour over baked layer. Bake at 350° for 25 minutes. While warm, sprinkle with powdered sugar.
Mix all ingredients and pour into greased baking dish. Bake at 350° for 50 minutes. Grated cheese can be sprinkled on top for variation.
Mix figs and sugar in a heavy saucepan. Cook on low for 15 minutes. Add gelatin; mix well. Seal in hot jars.
Blend to smooth the tofu, garlic, onion, olive oil, salt, cayenne pepper, flax seed and water.
Separate egg yolks and egg whites. Beat egg whites and set aside. Beat egg yolks and set aside. In a large bowl, cream butter and slowly add sugar; continue beating until creamy. Slowly beat in egg yolks and flour with baking powder alternating with milk. Lastly, add beaten egg whites and baking soda, which has been dissolved in lemon juice.
Melt butter and soup in medium saucepan. Add cream cheese, stirring often. Drain seafood, reserving liquid. Add seafood to mixture. Heat thoroughly. Remove from stove. Add reserved liquid. Serve hot with crackers.
Combine first 4 ingredients. Stir until sugar is dissolved. Chill. Then add ginger ale just before serving.
Mix together the sour cream, soup, milk, onions, salt and pepper. Pour mixture over Tater Tots. Top with cheese and hamburger. Sprinkle with the cornflakes (crushed), mixed with the melted butter. Bake at 350° for 45 to 60 minutes.
Cut bananas over crusts. Mix prepared Dream Whip, sugar and cream cheese to make the filling. Pour over bananas, spoon blueberry pie filling over the filling. Chill overnight.
Dissolve yeast in warm water. Mix flour, sugar and yeast together. Cut in shortening. Add milk and knead. Let rise. Bake at 350° for 15 minutes.
Heat last 3 ingredients until sugar is dissolved. Pour over first 4 ingredients. Stir thoroughly and refrigerate for 24 hours.
Mix meal, flour, soda, salt, eggs, oil and buttermilk. Add onion, peppers and corn; mix well. Bake at 450° for 25 minutes.
Combine rice, broccoli, soup, Cheez Whiz and milk in a buttered casserole dish (2-quart). Top with buttered bread or cracker crumbs. Bake for 30 minutes (uncovered) at 350°.
Cut butter into dry ingredients. Stir in milk. When blended, place dough on floured bread board and knead for 2 to 3 minutes. Roll out and cut into biscuits. Place on greased pan. Bake at 425° for 12 minutes. Makes 1 1/2 dozen.
Mix the flour, crackers, coconut, brown sugar and baking powder. Add the melted margarine. In a 9 x 13-inch pan, spread 2/3 of the flour mixture, pressing down. Pour the apricot pie filling over mixture. Cover with remaining 1/3 of flour mixture. Bake at 350° for 30 minutes.
Heat oven to 350°. Mix pasta sauce, zucchini and basil. Spread 1/3 of mixture in an 8 x 12-inch baking dish, then top with half the noodles. Mix Ricotta cheese, Parmesan and oregano, then spread over noodles in dish. Spread with 1/3 of the pasta sauce mixture. Top with remaining noodles and sauce mixture. Sprinkle with Mozzarella cheese. Bake, uncovered, for 45 minutes or until hot and bubbly. Let stand 15 minutes. Cut into wedges. Makes 6 servings.
Mix well and bake at 350° for 1 hour and 15 minutes. Makes 3 (8-inch) layers or tube pan.
In bowl, mix as listed the cake mix, Jell-O, oil, water, eggs and strawberries. Beat according to directions on box. Bake for 30 to 45 minutes, at 325°, until layers spring back when touched. When baked and cooled, pour juice over layers. Put layers on tinfoil to absorb juices. Spread top with Cool Whip or Dream Whip.
Cream butter, Crisco and sugar; add eggs, one at a time, beating slowly. Sift salt, baking powder and flour together. Add milk and flour mixture alternately, covering nuts with last addition of flour. Bake 1 hour and 25 minutes at 315°.
Combine first 6 ingredients in saucepan. Cook for 15 to 20 minutes or until vegetables are tender. Blend flour and milk in a bowl. Add to soup. Cook until thickened, stirring constantly. Stir in parsley and cheese. Season with salt and pepper to taste. Cook until cheese is melted. Makes 6 servings.
Put asparagus on foil with butter and salt and pepper.	Grill on medium for about 10 minutes. Mix 1 cup sour cream, 2 Tbsp. of red wine vinegar, 1/4 cup dijon mustard, pinch of red pepper, 2 teaspoons of sugar and microwave for 1 1/2 minutes then pour over.
Place orange liquid and water in pan with cloves and cinnamon and bring to a boil. Remove cloves and cinnamon. Add oranges and pecans. Put into bowl, pan or mold and chill until jelled.
Cover bottom of rectangular pan with graham crackers. Prepare pudding as directed. Then mix with Cool Whip; add another layer of graham crackers. Cover with chocolate icing.
Saute onions and garlic in margarine in a heavy saucepan until onions are tender. Combine cranberry and French dressing in a blender. Place chicken in a well-greased 13 x 9 x 2-inch baking dish. Pour sauce over chicken. Bake, uncovered, at 400° for 1 hour and 20 minutes or until sauce is bubbling. Serves 12.
Chip up and fry meat. Chop pepper and onion and add to fried meat and grease. Cook until light brown. Slice up sausage and cook a few minutes longer. Add tomato juice, hot sauce, salt, pepper and sugar. Bring to simmer. Add cold water. Pour in rice and cook until about 3/4 cooked or tender, then add raw shrimp that have been prepared. Keep stirring several times all the way through cooking.
Sift together the sugar, flour, baking powder and salt. Set aside. Beat 3 egg whites in a separate bowl until stiff. Beat in 1/2 cup sugar, 1 teaspoon at a time. Set aside. In another bowl, without washing the beaters, beat yolks until light. Add the lemon rind and juice, melted butter and milk. Stir into the flour mixture. Beat until smooth. Gently fold in beaten egg whites. Pour into a buttered 2-quart baking dish. Set in pan of hot water 1/2-inch deep. Bake 45 minutes at 350°. Chill at least 1 hour.
Cream the butter and sugars. Add eggs and vanilla. Set aside. Mix flour, oatmeal, salt, soda and powder. Slowly mix dry mixture into creamed mixture. Add chocolate chips, grated Hershey bar and nuts. Roll into balls. Place 2-inches apart on cookie sheet. Bake at 375° for 6 to 8 minutes. Makes about 9 dozen.
Mix Cool Whip, orange juice concentrate and condensed milk. Fold in oranges. Sprinkle with crackers and chill.
Combine cider with brown sugar, spices and salt in a saucepan. Stir over medium heat until sugar dissolves. Bring to a boil. Cover. Simmer 15 minutes. Remove spices. Serve hot with lemon slices. Makes 4 servings.
Combine all ingredients, except crumbs, in order given. Form into 4 croquettes. Roll in fine crumbs. Place on brown paper, clipped to cookie sheet. Bake at 450° for about 20 minutes. Serve with gravy.
If spinach is fresh or frozen, cook then drain. Chop spinach in mixing bowl and add all other ingredients. Bake in greased (lightly) casserole at 350° for 30 minutes or until knife inserted comes out clean. Do not overcook. It will separate.
Brown ground beef and drain off fat. Put in 4-quart saucepan. Cook chili according to directions on package. Canned chili does not taste as well as brick chili, but will do if you can't find brick chili. Add to the ground beef. Mix Velveeta with the whipping cream and add Ro-Tel. Add this cheese mixture to the meat mixture. Add 2 cans chili hot beans. Simmer for 30 minutes. To serve, crunch up chips on plates, spoon meat mixture over chips and top with tossed salad.
Cook ingredients in a large saucepan on medium high, stirring frequently for 15 to 30 minutes, then simmer for 30 to 60 minutes. Serve on hot dog rolls. Some like to place a slice of cheese in roll, then put meat over it. Hot dogs are also good with this.
Slice chicken into thin strips. Saute over medium-high heat with 1 tablespoon of oil; add green onions and garlic. Saute for 1 minute. Heat remaining oil in skillet; add zucchini and carrots and saute 2 minutes. Stir in broth, wine, parsley, oregano and pepper. Simmer 1/2 hour. Serve over pasta; sprinkle with cheese.
Mix all ingredients together. Pour in unbaked crust. Bake at 350° for 45 minutes.
Cream butter and sugar very well. Add eggs, one at a time; beat well. Sift flour, baking powder and salt at least twice. Add flour alternately with milk to egg mixture. Beat well; add extract. Bake in tube pan 1 hour and 15 minutes at 325°.
Mix all ingredients together, adding cream cheese last. Mix well. Let sit. Roll in chopped nuts. Let sit in refrigerator for 4 hours before serving.
Mix together; bake at 350° for 30 to 40 minutes, until set in center.
Brown ground beef and drain; add all other ingredients together. Add 1 teaspoon Louisiana hot sauce, 2 teaspoons Worcestershire sauce and salt to taste. Simmer on low for 2 hours. Add more water, if needed.
Place 6 slices of bread in a buttered pan. Spread the cheese over the bread. Add a layer of chicken. Top with remaining bread slices, butter sided down. Beat together eggs, milk, salt and pepper. Pour over the bread. Cover tightly and let stand in refrigerator overnight.
Cut a hole in bread and remove enough bread to make a boat. Mix all ingredients together. Put into bread. Bake for 1 hour. Use big Scoop Fritos to serve.
Place beef in Dutch oven. Combine all ingredients, cover and bake for 5 hours in 350° oven. Shred beef with fork. Yields 24 servings. Serve on onion buns. I serve this with a vegetable salad.
Combine sugar, margarine, and milk in a heavy 2 1/2 quart saucepan. Bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 238. Stir constantly to prevent scorching. Remove from heat and stir in chocolate pieces until melted. Add marshmallow cream, nuts, and vanilla. Beat until well blended. Pour into a greased 13 X 9 inch pan. Cool and cut into squares.
Beat egg white in a small bowl until stiff and set aside. Mix together dry ingredients and set aside. Combine egg yolk, milk and butter. Add to dry ingredients, mixing until just blended. Add nuts and fold in with beaten egg white until just mixed. Do not overbeat batter.
Peel carrots and slice penny size. Cook in salted water until just tender, uncovered. Drain. Mix well tomato soup, sugar, Worcestershire sauce, salad oil and mustard. Add to other ingredients and mix easy. Let marinate 12 to 24 hours in refrigerator before serving. Keeps in the refrigerator for 2 to 3 weeks, covered well.
Cook onion, mushrooms, margarine, green pepper, pepper, salt and garlic salt in frying pan. Add hamburger; cook until done. Add tomato sauce, sugar and grated cheese. Simmer together, then add cooked macaroni.
Grease 9 x 13-inch pan. Beat eggs until fluffy and add mustard, salt and milk. Beat. Line pan with 4 slices of bread. Layer 1/2 grated cheese and 1/2 egg mixture on top of bread. Repeat layers. Cover and refrigerate overnight. Take out 1/2 hour before baking. Bake at 325° for one hour.
Knead together. Let children make shapes with cookie cutter or use their imaginations. Guaranteed to occupy children at least 30 minutes!
First Layer: Mix together sugar, 1/2 cup butter, eggs, flour, salt, chocolate syrup, vanilla and nuts (if desired). Put into greased and floured jelly roll pan. Bake at 350° for 20 to 25 minutes. Cool.
Fully freeze the banana. Thoroughly puree in a blender or food processor all ingredients. Serve immediately. Makes 1 shake.
Microwave directions: Place drained lima beans in a 4-quart, microwave-safe casserole. Add 4 cups of water and 1 teaspoon of salt. Cover; cook on High 14 to 18 minutes. Stir; cook on Medium-low for 40 to 45 minutes. Drain and reserve liquid.
Salt cucumbers and let stand. Drain off excess water from cucumbers. After cucumbers are completely drained, add dill, sour cream, mayonnaise, and black pepper. Mix well. Chill and serve.
Brown beef; drain. Add the next 9 ingredients. Cook 10 minutes. Add tomatoes and beans; bring to rolling boil. Add cabbage; cook for 30 minutes.
Mix box of cake mix as directed. Pour 1/2 of batter into a 9 x 13-inch pan and bake for 15 minutes in a 350° oven. Mix the caramels with the evaporated milk and the margarine. Melt these 3 ingredients over low heat. Pour mixture over baked cake and sprinkle chocolate chips and nuts over caramel mixture. Pour rest of cake mixture over this and bake 15 minutes at 350°. Frost with chocolate cream frosting, if desired.
Peel onions and cut into 1/4-inch slices and separate into rings. Dip onion rings in milk and then in seasoned flour. Fry a few at a time until lightly browned in deep Crisco heated to 365°. Drain on absorbent paper. Serve while hot! Yields 4 servings.
Melt chocolate over hot (not boiling) water. Stir until smooth. Remove from heat. Cool to room temperature. Combine butter and sugar in a large bowl; beat until light and fluffy (about 4 minutes). Add melted chocolate and water; beat well. Add eggs, one at a time, beating well after each addition. Pour into pie shell. Chill until firm (2 hours).
Fry bacon until crisp, remove and drain. Season beef with salt, pepper and garlic. Saute with onion in bacon drippings. Add catsup, tomatoes (mashed) and zucchini. Cover and cook until tender. Stir in Parmesan cheese and top with crumbled bacon. Serves 6.
Mix all ingredients together and drop from a large tablespoon into shortening. Fry approximately 1 - 2 minutes on each side until golden brown.
Cream together, lard and sugar. Add remaining ingredients. Roll out on well floured surface, cut. Better if dough sets awhile. Fill with desired filling. Bake at 350 degrees for 15 minutes.
Steep tea and spices 5 to 10 minutes. Remove tea bags. Add sugar and juices. Serve hot.
Whip cream cheese with enough milk to make a thick, smooth consistency. Add tuna fish, olives and seasonings. Serve with chips, crackers or use as a filling for celery sticks.
Simmer green pepper in water until nearly tender; drain. Combine milk with mayonnaise; add pimento, green pepper, mushrooms, water chestnuts, chicken and top with onion rings. Cover and bake 15 minutes. Remove cover and bake 5 minutes longer, to crisp onion rings. Serves 3 to 4.
Mix together dry ingredients in large roasting pan. Add oil, honey and molasses; mix well. Bake at 250° and stir every 15 minutes for an hour or until golden brown. Cool and add coconut and raisins.
Blend all ingredients, except pie crust. Pour into crust. Chill well before serving.
Melt margarine in broiler pan. Mix uncooked rice, onion and beef consomme; add to broiler pan. Place pork chops on top. Bake, uncovered, at 350° for 45 to 60 minutes.
Marinate in teriyaki sauce for 10 to 15 minutes. Thread onto 12 skewers and broil or grill for 8 to 10 minutes, turning often. Serve with seasoned or white rice.
Mix all together in casserole dish. Bake one hour in oven at 350°. Stir about 3 times during cooking.
Preheat oven to 325°. Cream sugar and butter together; beat until light and fluffy. Add eggs, one at a time, and mix well. Add flour, a cup at a time, and mix well after each cup. Add lemon extract and 7-Up; mix well. Bake 1 to 1 1/4 hours. Put on rack to cool.
Cut up fruits in squares (enough for the amount you need). In a large 4-quart bowl, mix instant pudding, using buttermilk instead of milk; mix until stiff. Add 1 box whip cream; pour over fruits.
Mix flour, sugar, baking powder and salt. Slice butter into small pieces and stir into mixture. Add egg and almond extract. Mix well. Spoon dough onto greased cookie sheet. Bake at 325° for 15 to 20 minutes and enjoy!
Layer first 6 ingredients in a large bowl. Combine the last 3 and spread over top of layers. Cover tightly and let set for several hours before serving. Toss before serving.
Cook ground beef according to directions on taco seasoning. Cook noodles until tender and drain. Mix ground beef mixture, noodles and tomato sauce together. Spread in a casserole dish and cover with cheese slices. Bake at 350° until the cheese is melted.
Season rice with salt and pepper. Combine sour cream, 1 teaspoon salt and chilies.
Melt butter in saucepan. Grate or chop the cheese. Add cheese to butter and stir well. Cut crust from the bread and cube. Butter a large 9 x 13-inch pan or 2 small pans. In a large bowl, mix bread, cheese, meat and butter. Pour into pan(s). Beat eggs and add milk. Pour egg mixture into pan. Refrigerate overnight. Bake at 350° for 40 minutes.
Burn 1/2 cup sugar to a deep brown. Add water. Let dissolve. Then add to other mixture and bake in hot oven. Use caramel icing.
Stir grits into boiling water. Return to boil. Reduce heat to low. Stir in egg(s). Cook 5 minutes, stirring occasionally. When 1 minute left to cook, stir in cheese. Serve hot topped with pat of butter or margarine and toast on side. Makes 1 serving. Multiply accordingly.
Mix all ingredients together and chill thoroughly before serving. If the shrimp are medium or larger, they should be cut up some. Note that this is already mixed when served, and not used with the shrimp dipped into the sauce. I once found some of this in the fridge and got sick gorging on it before I got caught. This is my mother's recipe.
Soften cream cheese; chop 3/4 of the chipped beef and green onions (small part of the green). Mix all the rest of ingredients together and refrigerate until chilled. Roll into 1 large ball or 2 to 3 smaller ones, then roll again in saved chipped beef to coat. Refrigerate again.
Mix peppers, sugar and vinegar together in pot; bring to boil. Remove from heat for 5 minutes. Add bottle of pectin. Do not substitute. Pour in 1/2-pint jars; seal. Yield: 4 pints.
Cook Brussels sprouts to directions on box. Melt margarine; add chestnuts and ham. Add to Brussels sprouts.
Mix and bake cake mix according to directions on the box. In a 13 x 9 pan, bake. Cool 20 or 30 minutes. Poke holes in the cake with a fork. In mixing bowl, mix together the cream of coconut and condensed milk. At this time, the cake can be refrigerated or frozen for up to 1 month. Thaw overnight in the fridge. Top with Cool Whip.
Mix corn, macaroni, cheese and milk. Pour into a large buttered casserole. Bake at 350° for 1 hour.
Drain fruit cocktail and pineapple. Add bananas and apple. Stir in mayonnaise and then the Cool Whip. Chill for 1 hour before serving.
Crumble bread into bottom of 9 x 13-inch pan. Sprinkle cooked sausage over toast, then cheese. Mix in bowl the eggs, half and half, mustard and salt. Pour this mixture over cheese. Cover with foil; refrigerate for 8 hours. Bake at 400° for 40 minutes.
Put Chinese noodles in boiling water 15 minutes. Drain; rinse in cold water and drain again. Set aside. Put 1 tablespoon oil in a skillet and when hot, add carrot strips. Fry until carrots are barely soft. Remove and set aside. Add more oil to skillet. When hot, cook onion slices the same way. Do same with mushrooms and set aside. Wash celery and fry. Add strips of steak, green onion slivers and minced garlic. Fry. Combine ingredients. Season with soy sauce. Serves 4 to 6.
Season meats with salt and pepper. Place in crock-pot. Add celery and onion. Cook in meats' own juices for 8 hours or all day. Transfer contents of pot to large bowl, straining pan juices. Refrigerate overnight.
Cook beans covered about 10 minutes with onion, salad oil, water and salt. Last minute spoon 1/4 c. chili sauce over and then serve.
Preheat oven to 350°. Cream butter, sugar, egg and vanilla. Mix in salt, flour and coconut and stir well. Reserve 3/4 cup for topping. Spread the rest in a greased 9 x 11-inch pan. Spread apricot preserves over mixture. Sprinkle nuts over preserves. Crumble reserved 3/4 cup dough over top. Bake 30 minutes. Cool slightly and cut into 24 bars.