HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs. Add sugar, cooking oil and vinegar. Sift cake flour and soda together. Add flour to mixture. Add milk slowly. Add flavoring and cake coloring. Bake 25 minutes at 350°. Makes 3 layers.
Preheat oven to 325°. With foil, line the bottom and sides of a 9-inch square baking pan, allowing foil to overhang slightly. Butter foil and set aside. On a square of wax paper, combine flour, baking powder and salt.
Cook and crumble sausage. Add onions and then drain. Cook noodles and drain. Mix soups and milk. Add meat, then noodles. Top with bread crumbs and dot with butter. Bake 20 to 25 minutes at 350°.
In large Dutch oven, cook green pepper and onion in oil until tender. Add tomatoes, kraut, carrots and potatoes. Stir in 1 quart of water. Add Worcestershire sauce, brown sugar, salt and black pepper to taste. Partially cover and simmer for 30 to 35 minutes, or until vegetables are nearly tender. Add hot dogs; cover and cook 10 minutes more. Serve with cornbread. Delicious.
Pat the rolls to fit in an 11 x 17-inch baking pan; bake at	350° for 7 to 8 minutes, or until slightly browned. In a mixing bowl, combine mayonnaise, sour cream, cream cheese (softened)	and dressing mix; spread mixture over cooked crust in pan. Mix vegetables and cheese together well; distribute evenly over cheese mixture. Cover with plastic; press down with hands, pushing vegetables into cheese mixture. Refrigerate, covered, for 3 to	4 hours. Cut into bars to serve. Makes approximately 3 dozen.
Cream lard, sugar and anise seed in a large mixing bowl. Add eggs and beat well.
Drain juice from dills. Add sugar. Add garlic, Tabasco sauce and more Tabasco sauce if hotter pickles are desired. It	is hard to get the sugar in the jars.	Keep turning until all	sugar is in jars. Let marinate five days, turning every day.
Spread pineapple in 8 x 11-inch ungreased cake pan. Sprinkle dry cake mix over pineapple. Slice margarine evenly over cake mix. Spread coconut and pecans over margarine. Bake 40 to 45 minutes at 350°. Serve with Cool Whip or ice cream. Quick and easy.
Pour boiling water over lime jello and marshmallows. When dissolved, add pineapple. Stir and cool until thick. Fold in whipped cream cheese and mayonnaise. Mix gently, but thoroughly. Pour into shallow pan 3 inches deep. Allow to set. Mix other 2 packages of jello with water and cool until thickish," then pour over lime mixture.
Cook squash according to package; drain well. Saute onions in 1 tablespoon butter or oleo. Combine squash, onions, sour cream, soup and water chestnuts. Combine stuffing mix and remaining butter; stir well. Add 3/4 of stuffing mixture to squash mixture; spoon into lightly greased 2-quart casserole. Sprinkle remaining stuffing mix over casserole. Bake at 350° for 20 minutes or until bubbly.
Chop hearts. Mix all ingredients together. Bake at 350° for 20 minutes. Serve with crackers.
In large bowl, beat cheese until smooth. Stir in lemon and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving.
Thoroughly blend together cream cheese and Cheddar cheese. Fold in pineapple, onion and Worcestershire sauce. Refrigerate several hours. Shape into ball and roll in nuts. Refrigerate overnight. Serve with crackers. (I divide it into 3 balls.)
Melt oleo in 2-quart baking dish. Add rice, garlic salt, both soups and 2 soup cans filled with water. Mix well. Bake at 325° for 1 hour and 15 minutes.
Soak beans overnight or quick soak. Cook ham hocks in 3 cups boiling water at least 2 hours. Drain beans. Add all ingredients to hocks. Continue to cook until ham hocks are tender, 30 minutes. Remove ham hocks and cut into small pieces after it cools. Slice sausage into 1/2-inch pieces and brown in skillet. Add sausage and ham to pot and cook another 30 to 40 minutes. Remove bay leaves and serve with rice.
Mix cake mix, sour cream, oil, water, pudding and eggs. After completely combined add chocolate chips and grated chocolate. Bake in greased and floured bundt pan at 325° for 50 to 60 minute.
Combine all ingredients together in baking dish and bake at 350° for 2 hours. Makes 8 servings.
Wash rice carefully and place in large saucepan with water and salt. Cover and cook over low heat for 5 minutes after boiling point is reached. Drain and rinse with cold water twice.
Combine flour, baking powder, salt and sugar. Cut in shortening and add potatoes. Add enough milk to make dough stiff enough to roll. Cut with floured glass and place on greased baking sheet. Bake at 400° for 20 to 30 minutes. Yields 12 biscuits.
Combine all ingredients. Mix well. Refrigerate until needed. Good sauce for just about anything. Makes 2 cups.
Mix egg white and water. Stir. Do not beat. Set aside. Mix all dry ingredients in a separate dish. Coat pecans in egg white mixture, then coat pecans in dry mixture. Bake 20 minutes at 250° on nonstick cookie sheet.
About 4 hours before serving, trim away excess fat. On waxed paper, coat meat with flour. In an 8-quart Dutch oven, over medium heat, in hot shortening, cook meat until brown on both sides. Add 1 cup water, onion, 1 teaspoon salt, pepper and bay leaf. Heat to boiling. Reduce heat to low, cover and simmer 3 hours, or until fork-tender, adding water, if needed. About 45 minutes before meat is done, add carrots, potatoes and beans; sprinkle vegetables with 1 teaspoon salt. Heat to boiling. Reduce and cook until meat and vegetables are tender, stirring vegetables occasionally. Serves 8 to 10.
Salt chicken and cook until tender. 2 ribs of celery cooked with chicken. Cut chicken into chunks, place chicken in bottom of greased 13 x 9 x 2 casserole. Mix cream of chicken soup, sour cream, and lemon juice. Pour over chicken. Top with 1 large pkg. Ritz crackers (about 36) crushed fine. Mix with 1 stick melted butter. Sprinkle top heavily with poppy seed. Bake at 350° until brown and hot throughout.
Use a blender to chop the vegetables. Mix all ingredients and chill. Serve with crackers.
Mix softened roll of sausage, flour and grated cheese in a bowl. Form 1-inch balls; place on greased cookie sheet. Bake at 375° until golden brown. Remove cheese balls from oven; allow them to cool before placing them on plate.
Dissolve yeast in water and let stand for 20 minutes. Cream shortening and sugar, mix in potatoes, add eggs. Add flour alternately with yeast liquid. Let rise once, then refrigerate overnight. Make out 2 hours before baking. Bake at 425° for 8 to 10 minutes.
Combine first 3 ingredients; cook together until the syrup forms a soft ball stage when tested in cold water (220°). Remove from stove. Add pecans, vanilla and butter. Beat until mixture begins to hold shape. Drop the candy from a spoon onto wax paper. Wrap in foil and store in a tightly covered container.
Spread oil evenly in a 9 x 13-inch baking pan. Mix beaten eggs, salt, chopped meat and grated cheese and set aside. Preheat oven to 375°. Add milk to sifted flour slowly; batter should be thin. Add dash of salt and mix well. Pour into an oiled pan and spread evenly. Spoon egg mixture evenly onto batter. Bake about 20 minutes.
Preheat oven to 350°. Steam squash until tender; 8 minutes. Drain in colander, mash with back of spoon to squeeze out excess liquid. Melt 1/4 cup butter in large saucepan over medium heat. Stir in flour and cook 1 minute. Gradually stir in milk. Bring to boil and cook stirring 1 minute. Add salt, pepper and nutmeg. Remove from heat. Add squash, sour cream, pimientos, carrots and onions. Melt remaining 1/4 cup butter, add stuffing and toss. Spread half the stuffing in 13 x 9-inch baking dish. Spoon on squash mixture and sprinkle with remaining stuffing. Bake 30 minutes or until bubbly and hot. Makes 12 servings. Has 235 calories, 5 gm. protein, 13 gm. fat, 25 gm. carbohydrates, 564 mg. sodium, 32 mg. cholesterol.
In a large skillet, cook and stir ground beef and onion in butter until brown. Stir in flour, salt, pepper and mushrooms. Then cook, stirring constantly, for 5 minutes. Stir in soup. Heat to boiling, stirring constantly. Reduce heat. Simmer for 10 minutes. Stir in sour cream and heat through. Serve over noodles or rice.
Drain fish, flakes and combine with other ingredients through salt. Shape into 12 balls, using about 3 tablespoons for each. Roll in crumbs. Place balls on lightly greased shallow baking pan. Bake in 350° oven about 25 minutes or until lightly brown. Serve dill sauce over balls. Makes 6 servings.
Beat cheese and margarine in mixing bowl until light and fluffy. Add powdered sugar and beat well. Melt chocolate and beat into mixture. Now, divide mixture in half. Reserve 1/2 for icing. To the other half, add shortening and eggs. Beat well. Combine flour, soda and salt. Add alternately with buttermilk. If too thick, add 1/4 cup water. Add vanilla last. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes or until done. Ice cake when cool.
Cut up frozen bread. Place cut up bread into 9 x 13-inch greased pan. Combine all other ingredients and put on top of bread. Bake at 350° for 30 to 40 minutes.
Cook potatoes in jackets, peel. Shred into buttered 4 quart casserole. Melt cheese in milk with cream, mustard, salt and pepper. Pour over potatoes. Bake one hour at 350 degrees.
In a saucepan, combine tapioca, brown sugar , salt and water. Bring to a boil and stir until tapioca appears clear. Remove from heat and stir in vanilla. Cool and serve with Cool Whip.
In mixing bowl, combine cake mix, water, cooking oil and eggs. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour half of the batter into greased 13 x 9-inch baking pan. Sprinkle with half the streusel mixture. Carefully spread the remaining batter over the streusel; sprinkle with remaining streusel. Bake at 350° for 35 to 40 minutes. Cool slightly; drizzle with powdered sugar glaze. Best served warm. Makes 12 to 16 servings.
Mix all ingredients well and shape into a ball. Refrigerate overnight. Serve with crackers.
Toss together zucchini, lemon juice and salt. Mix rest of ingredients in bowl. Add zucchini and mix well. It will be runny, but that's OK. Dump filling into 9-inch crust and dot with butter. Add top crust and bake at 400° for 40 minutes or until golden brown.
Heat oil and butter in wide frying pan over medium heat. Add garlic and cook 2 minutes. Stir in cream and clams. Heat, but do not boil. Meanwhile, cook linguini; drain well. Put in serving bowl and pour clam mixture over it. Stir in parsley and cheese. Salt and pepper to taste.
Mix all ingredients and place in pie shell. Bake at 350° for 30 to 45 minutes or until golden brown.
Mix vinegar, water, sugar and salt. Wash and cut green peppers in strips. Fill jars; add garlic. Pour liquid over peppers; add 1 tablespoon oil in each jar. Let stand 24 hours.
Day before serving: In colander, toss eggplant with salt; place over bowl. Cover with plastic wrap and weight down. Drain 1 hour, not dry.
Bring water and salt to a rolling boil in a large pot. Add lasagne noodles and cook until just tender; do not overcook. Remove from heat and run cold water into pot until noodles are cold; then drain.
Dissolve gelatin in water and cool. Drain frozen strawberries. Soften ice cream. Break cake into small chunks. Mix all together and put in tube pan. Keep in freezer.
Combine all ingredients and chill. Serve on lettuce leaves. Garnish with olives, if desired.
Preheat oven to 350°. Cook grits in boiling, salted water until done (about 25 to 30 minutes). Add Cheddar cheese, garlic cheese and margarine and stir until melted. Beat eggs with milk. Add Tabasco and salt; mix together with grits mixture. Pour into a well-greased 2-quart casserole. Sprinkle with paprika.
Combine the onion, beets and orange juice in a 2-quart casserole. Cover tightly and cook on High for 8 to 12 minutes or until the beets are tender, stirring once or twice. Add the lemon juice, broth, cucumber and pepper. Cover again and cook on High for 3 to 5 minutes, or until heated through, but not boiling.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip; stir in chocolate chips. Spoon into crust. Chill at least 4 hours.
Mix all together. Bring to a boil. Reduce heat. Simmer for 30 minutes. Makes 1 1/2 cups sauce. Refrigerate. Very good on beef, chicken or pork.
Mix well and drop on waxed paper by teaspoon. Cool. Makes 2 1/2 dozen.
Mix together to make a stiff dough. Make a ball about 3-inches in diameter and pull the ball into a 6-inch circle with the fingers. Do not use a rolling pin. Heat 1-inch cooking oil in a skillet and when hot, drop in the bread round. Brown on each side and drain. Serve hot.
The Thanksgiving feast has the tradition of being a shared meal. When they gathered together to celebrate the harvest, the Indians and Pilgrims brought with them gifts from nature's bounty, pumpkins, squash, fowl and berries. This started a warm tradition for a uniquely American holiday.
Combine all ingredients (except the extra cup of Longhorn cheese). Spoon some in a tortilla shell. Wrap up. Continue until out of ingredients. Bake at 350° for 20 minutes. Top with 1 cup cheese and bake 5 minutes more. Makes 5 servings.
Take chicken pieces, salt and pepper. Put in a casserole dish. Pour Italian dressing over chicken. Cover with lid. Cook until done at 375°.
Pour sauce over top of meat loaf and bake for 1 hour at 350°. Meanwhile, cook a few potatoes, carrots and onion. Add to meat loaf last 5 minutes of cooking, spooning sauce over vegetables. Serve with cornbread.
Mix together cabbage, onion and green pepper. Bring to boil vinegar, sugar, Crisco, celery seed, mustard and salt. Pour sauce over vegetables. Mix. Chill for 8 hours.
Blend cream cheese and sugar well. Add peanut butter. Blend. Fold in Cool Whip. Chill. Serve.
Crush wafers. Add all other ingredients. Pack in container (loaf pan or other dish). Chill in refrigerator for 1 day.
Cream butter and sugar until fluffy. Add eggs and mix well. Spread half the crushed wafers on bottom of buttered 8-inch square pan, then butter mixture, then pineapple. Add nuts to whipped cream and top with remaining crumbs. Chill 2 hours.
Sprinkle egg whites with salt and whip to soft peaks. Gradually add sugar, beating until stiff peaks form. Fold in wafer crumbs, nuts and vanilla. Spread evenly in 9-inch buttered pie pan. Bake for 35 minutes at 325°. Cool. Spread with sweetened whipped cream. Chill 3 to 4 hours.
Mix sugar, coffee, vanilla, milk and Kahlua. Refrigerate. When ready to serve, scoop vanilla ice cream into punch bowl. Pour chilled mixture on top.
Boil for 1 minute the sugar, butter, cocoa and milk. Remove from flame. Pour over graham crackers, oats and peanut butter. Stir until mixed only. Drop by teaspoonfuls onto wax paper. Makes 2 to 3 dozen cookies.
Boil first 4 ingredients over medium heat for 4 minutes, stirring well. Remove from heat and add last three ingredients. Blend well. Drop by tablespoonful onto wax paper. Cool and enjoy.
In Bundt pan, spray Pam, place in rolls. Sprinkle dry butterscotch pudding over rolls and cinnamon to taste. In small pan, melt margarine and brown sugar; stir. When melted, drizzle over rolls. Cover with wax paper and let rise on counter overnight.
Combine avocados, onion, vinegar, salt, pepper and green chilies. Beat until smooth on medium mixer speed. Add finely chopped tomato and fold into mixture. Serve with corn chips.
Combine all ingredients, except nuts; mix until well blended. Spoon mixture into 9-inch pie plate; sprinkle with nuts. Bake at 375° for 15 minutes. Serve on crackers.
Wash jelly off ham and place in crock-pot. Pour cola over ham and cook on medium heat for 3 hours. The cola gives the ham a smoked taste.
Combine all ingredients in a medium saucepan, stirring until well blended. Bring tomato mixture to a boil, reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
In saucepan, melt caramels and add milk. Stir well. Add nuts. Spoon onto wax paper and let sit until firm. Freeze. Melt almond bark in double boiler. Dip candy into bark and place on wax paper until set. Store in tight container.
Brown ground turkey in 1 1/2 tablespoon Italian dressing. Crush up to keep pieces small. When done, drain and stir in A.1. sauce. Cook noodles; drain but do not rinse. Prepare frozen broccoli and add onions and carrots to cook along with it as per directions on box. Drain. Heat both gravies in medium saucepan. Add onion salt, garlic salt, mushrooms and Worcestershire sauce to heated gravy and simmer one minute. Add browned meat to gravy mix. Place noodles on plates. Spoon on gravy mix and mix in. Sprinkle drained vegetable mix over top or around sides to circle stroganoff. Serve hot. Makes 6 portions.
Cook broccoli; drain. Melt butter in casserole dish. Add Cheez Whiz, soup, rice and onions. Stir well. Add broccoli. Bake at 350° for 25 to 30 minutes. If you're having company, double this recipe.
Mix Bisquick, eggs, Coco Lopez, vanilla (Kahlua) and enough milk to make a firm consistency. Cook pancakes.
Mix milk with pudding mix until smooth, but not thick. Fold in the Cool Whip and sour cream, mixing well. Line large bowl with vanilla wafers. Slice layer of bananas; spread with some of the pudding mix. Spread half of pineapple mix, then layer of pudding mix. Next layer vanilla wafers, then bananas, then pudding mix. Spread other half of pineapple and more pudding mix. Layer wafers, bananas and pudding mix. This will make a large bowl of pudding. Sprinkle crushed wafers on top of pudding.
Mix dry ingredients together. Add eggs, oil and strawberries. Stir in chopped pecans. Pour into 2 large greased and floured loaf pans or 4 small loaf pans. Bake at 350° for 40 to 60 minutes.
Bring to boil sugar, water, vinegar and salt. Dissolve 2 packages gelatin in 1/2 cup cold water. Mix this with remaining ingredients. Mold.
Cream margarine, sugar, eggs, milk and vanilla together. Add flour and mix well. Drop from teaspoon onto a greased pan. Cook at 325° for 8 to 10 minutes.
Prepare and bake brownie mix according to package directions. Meanwhile, in a small saucepan over low heat, melt caramels and milk. Stir until smooth. Immediately after removing brownies from oven, sprinkle with chocolate chips and pecans. Drizzle with caramel. Cool completely before cutting. Makes 24 bars.
Arrange chicken in baking dish. Mix the last 3 ingredients together and pour over chicken. Bake 1 hour at 325°. Serve with hot buttered rice.
Squeeze the juice of lemons, grapefruit and lime into a gallon pitcher or jar. Add sugar and flavorings. Add water.
Combine shortening, sugar, egg and molasses. Mix well. Add sifted dry ingredients, then the water. Stir until smooth. Drop by teaspoon on to a lightly greased cookie sheet. Bake in moderate hot oven at 400° for 8 to 10 minutes. Frost while still warm with Lemon Butter Icing.
Combine all ingredients in a 2-quart baking dish, stirring well. Cover and bake at 350° for 1 hour or until liquid is absorbed. Yield: 6 servings.
Dissolve jello in hot water. Add the strawberries (don't thaw, just stir in). Add drained pineapple and chill.
Grease and flour 2 loaf pans. Set aside. Mix together 1/2 cup butter, sugar, eggs and vanilla. Add flour, baking powder, baking soda and salt. Mix batter while gradually adding milk. Beat until smooth. Fold in apples. Set aside.
Mix lime and enough water to cover the cucumbers. Let stand 24 hours. Drain and rinse in cold water until clear. Drain. Mix food coloring, white vinegar and water to cover cucumbers. Simmer 2 hours. Drain. Mix other ingredients. Bring to boil, pour over pickles and let stand 3 days, stirring occasionally. Put in kettle and bring to boil. Pack in hot jars.
Mix all ingredients together except bacon and place in 3-quart casserole dish, then cut bacon into 1-inch pieces and place on top and sprinkle bacon with white sugar. Bake in 350° oven 1 to 1 1/2 hours.
Congeal lime, cherry and orange jello in different pans, using only 1 1/2 cups of warm water for each. Let congeal overnight. Boil sugar in 1 cup water, stir in lemon jello and add pineapple juice. Chill until syrupy. Whip cream cheese until smooth and fold in Cool Whip. Cut congealed jello into small cubes. Fold together cubed jello, cream cheese and Cool Whip and the syrupy jello. Add pecans and let chill overnight.
Boil potatoes and put in 9 x 13-inch pan. Add chopped onion. Crumble on fried bacon. Add diced cheese. Add mayonnaise. Stir. Bake at 350° for 1 hour.
Mix well the sour cream, taco mix and mayonnaise. Spread over first two ingredients. Mash avocados with lemon juice and spread over layers. Add tomatoes, lettuce and olives, chopped. Sprinkle over other ingredients. Spread Cheddar cheese over this.
Butter large casserole and put in layer of Pepperidge Farm dressing. Cover with layer of chicken, then broccoli. Add soup and mushrooms with juice. Cover with rest of dressing and a layer of almonds and Parmesan cheese. Bake at 350° for 45 minutes.
Drain green beans and arrange half in bottom of a greased 2-quart baking dish. Beat eggs. Blend in salt, pepper, tarragon and onion. Add cheeses to mixture. Spoon half of mixture over green beans. Add remaining green beans. Spread remaining mixture on top. Bake in a 350° oven for 35 to 40 minutes or until cheese is melted and browned on top.
Clean & skin the bird as soon as possible. Soak in saltwater for 45 minutes. When ready to cook, soak bird in buttermilk overnight or for 4 - 6 hrs. (The easiest way is to place the bird in a plastic bag, set the bag in a pan, and pour in the buttermilk until the bird is covered. After soaking, rinse thoroughly with cold water. Stuff with cored and quartered apples, unpeeled. Place in roaster and cover breast with strips of bacon held in place with toothpicks. Cook in covered roaster as follows: 500° for 30 minutes; 350° for remaining time. (20 min. per lb.)
Put a layer of crumbled cornbread in bottom of a 9 x 13 x 2-inch baking dish (omit crust if hard). Put a layer of apples over top of crumbs, then a layer of raisins over the top of the apples. Repeat the procedure until all is used up. You will have about 3 layers. Put dabs of butter all over the top and sprinkle with cinnamon. Add about 4 tablespoons of water. Cover. Bake at 375° to 400° for 40 to 45 minutes. Take out and put in serving dishes and pour milk and sugar over the top. Delicious.
Mix all in crock-pot on low overnight or bake at 350° for 1 hour.
Brown beef; mix soup and sauce in bowl. Dip shells in sauce mixture. Fill with ground beef and cheese. Roll and place in baking dish. Continue until ingredients are gone. Pour remaining sauce over top. Add cheese. Bake at 400° for about 20 minutes.
Brown hamburger and onions. Drain off grease. Pressure pinto beans for 30 minutes and drain. Add all other ingredients. Cook in slow pot overnight. Bring to a boil and turn down on low.
In a large saucepan or Dutch oven, bring 3 cups water to boiling. Add pasta; return to boiling. Reduce heat. Boil, uncovered, for 6 minutes. Add carrot strips; cook for 2 to 4 minutes more or until pasta is tender but slightly firm and carrot strips are crisp-tender. Drain pasta and carrot strips; rinse with cold water. Drain again.
Prepare pudding. Set aside 1 cup of prepared pudding. When pecan mixture is cool, pour pudding over it. Chill. Top with Cool Whip and the reserved 1 cup of pudding. Garnish with pecans.
Cut up onions and celery. Melt 1/2 of butter in pan. Place onions and celery in pan. Sprinkle all seasonings on top. Add the other 1/2 of butter. Cook slowly with lid on pan. Cook until onions are clear. Let cool. Toast loaf of bread. Cut or break into bite sized pieces. Add onion mixture to bread. Mix well. Add a little bit of milk to moisten if necessary. May be put into turkey or oven stuffer roaster.
Saute onions and bell peppers, add ground beef and stir until beef is browned. Drain. Cook macaroni and drain. Mix mayonnaise, soup, tomatoes, cheese and sour cream together. Add meat mixture and macaroni to this. Pour in casserole dish and bake for 20 to 30 minutes at 375°. Remove from oven and top with fried onion rings and bake for another 10 minutes.
Fry sausage until darkened. Put onion and seasoning in pot with sausage; you may add a little water, if needed. When sausage and onion are fried, put 1 cup rice and 2 cups water. When water starts to boil, lower heat and cover for about 20 minutes.