HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain fruit cocktail. Meanwhile, combine sour cream and condensed milk until well blended. Add fruit cocktail and mix well. Chill for several hours before serving.
Beat powdered egg whites, water and salt until fluffy peaks form. Add vanilla and butter flavoring. Beat again. Slowly add powdered sugar and Crisco. Beat until mixed thoroughly.
Cream the eggs, sugar and Crisco. Add other ingredients. Mix well. Bake 1 hour at 325°, then 10 or 20 minutes at 350° until brown.
Brown ground beef and onion. Add all ingredients except cabbage and rice. Bring to slow boil. Slice cabbage. Add cabbage and rice. Simmer 30 minutes.
Scald milk; pour over sugar and butter. Cool. Dissolve yeast with a little of warm mixture and add remaining milk mixture. Add 1/2 of the flour and beat well. Add salt to eggs and beat until thick. Add to mixture and mix well. Add remaining ingredients. Knead for 15 minutes. Cover and let rise until double in bulk. Place in well-buttered tube pan, sprinkled with fine bread crumbs, and bake for 45 minutes in 350° oven.
Combine all ingredients, except 1/2 can of onions. Pour into a 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Let broccoli thaw enough to mix with other ingredients but do not cook. Add other ingredients and put in a well buttered 1-quart casserole. Make a topping to cover the casserole by just lightly browning 3 slices of bread which are finely broken in small pieces in 4 tablespoons margarine. Bake, uncovered, about 35 to 40 minutes at 350°.
Drain can of mandarin oranges. Add water to liquid to make 1 cup. Simmer this with cloves, cinnamon and dash of salt for 10 minutes. Then bring to a boil, turn off heat. Cover and let sit for 10 minutes. Dissolve jello in liquid after removing cloves and cinnamon. Add 1/2 cup cold water and lemon juice. Add oranges as jello congeals and chill.
Combine beans, milk, soup, pepper and 1/2 can French fried onions. Pour into 1 1/2 qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions; bake, uncovered 5 minutes or until onions are golden brown.
Crumble cookies (3 at a time) in a blender or food processor. Divide cookies into 3 equal portions. Using a mixer, cream together cream cheese, butter and powdered sugar. Set aside. Mix the milk and pudding. Add whipped cream. Combine the two mixtures. Seal holes in the flower pot with freezer tape and place a circle of foil or waxed paper in the bottom.
Layer ingredients in the order given and spread enough salad dressing on the top layer to completely cover. Sprinkle brown sugar. Chill overnight and toss well before serving. Otherwise, the lettuce will be too soggy.
Fold thawed strawberries, Cool Whip and condensed milk together. Add ReaLemon and pour into graham cracker crusts. Makes 2 to 3 pies. Refrigerate.
Butter 9-inch square pan. In heavy 3-quart saucepan, combine milk, margarine, sugar and Marshmallow Creme. Cook over medium heat, stirring constantly until mixture comes to rolling boil. Boil and stir for 5 minutes. Remove from heat. Immediately add chocolate chips and vanilla, stirring until smooth. Stir in nuts. Pour into pan and cool completely before cutting.
Saute the onion and celery in margarine. Put veggies in bottom of square casserole dish. Put onion and celery on top. Layer browned chicken breasts on top, then pour soup on top. Sprinkle with cheese. Bake at 350° for about 45 minutes.
Combine and bake at 350° for 10 minutes. For chocolate cookies, use chocolate pudding. Butter pecan is also good.
Brown turkey sausage in frying pan. When browned, add corn and pea pods to cook about 3 minutes with lid on the pan. Boil 2 cups water and then add seasonings packets. Add the noodles and cook for 3 minutes. Mix all ingredients together in a casserole dish and serve. Ready to serve in 15 minutes. Serves 5 to 6.
Boil broccoli, then boil chicken. Spread broccoli in bottom of casserole pan, then spread chicken in pieces over broccoli. Bring to a boil in saucepan the 2 cans of soup, adding in the Miracle Whip, spices, salt and pepper. Pour mixture over broccoli and chicken, then grated cheese and spread on top of casserole. Place in oven at 350°, uncovered, for about 30 to 45 minutes.
Place pork, water, garlic and salt in frying pan. Cook until all water is absorbed. Let meat fry in its own fat until browned. Add onion and cook a few more minutes. Add tomato sauce, chilies and water drained from coriander. Cover and cook 30 to 45 minutes until meat is tender.
Cook rice according to directions; spread in bottom of large baking dish. Cover with frozen peas. In separate bowl, combine soups, mayonnaise and curry powder; then spread 1/2 this mixture over peas. Next, place chicken pieces in dish. Spread remaining mixture over top. Sprinkle cheese and bake in 375° oven until heated through, about 45 minutes to 1 hour. Great dish to make ahead of time and freeze. Serves 8.
Cook rice according to package directions. Set aside. Saute onion, peppers and celery in butter until tender. Combine rice, sauteed vegetables, corn,	sugar and cheese, stirring well. Spoon into	a lightly greased 12 x 8 x 2-inch baking dish. Bake at 350° for 40 to 45 minutes.
Cream shortening and slowly add sugar and 1/2 cup of brown sugar. Add egg yolks and water and vanilla. Blend thoroughly. Mix flour, salt, baking powder, and soda together and add to shortening mixture. Spread evenly in 12 x 16-inch pan. Sprinkle with chocolate bits. Beat egg whites until stiff. Add remaining brown sugar and continue to beat stiff. Spread smoothly on top of chocolate bits. Bake at 350° for 30 minutes. Cool. Cut into squares. Remove from pan and leave uncovered to air overnight.
Heat oven to 400°. Spread rounds with catsup. Top with pepperoni slices. Sprinkle with cheese and oregano. Place on ungreased baking sheet. Bake 3 to 5 minutes or until cheese is melted.
Melt butter. Add cocoa; mix well. Add remaining ingredients; blend well. Bake in uncooked pie shell at 325° for 30 to 35 minutes. Makes one 9-inch pie.
Roll chicken in flour, salt and pepper. Fry in shortening until brown. Mix rest of ingredients and pour over chicken. Place in baking dish and bake at 375° for 45 minutes.
Cream cheese and add sugars and vanilla, then stir in nuts. Serve with tart apples, like Granny Smiths.
Preheat oven to 325°. Grease and flour 9-inch pan (loaf pan). Combine everything in a bowl, mix well. Bake until brown.
Preheat oven to 350°. Combine dry ingredients in mixing bowl. Beat in shortening, eggs, milk and vanilla; mix well. Stir in apples by hand. Pour batter into a 9 x 13-inch or 9 x 9-inch pan (for deeper cake), then cover batter with topping.
Cream butter; gradually add sugar, beating until light and fluffy. Add egg; beat well. Combine flour, baking powder and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Gently stir in vanilla. Drop batter by heaping teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 12 minutes or until lightly browned. Cool. Yields 5 dozen.
Beat eggs. Add sugar and oil. Blend. Add flour and salt. Fold in fruit mix and nuts. Put into 3 greased and floured 1-pound loaf pans or in a fruitcake pan. Start in cold oven; bake at 300° for 2 hours.
Mix all ingredients together by hand. (Don't overmix, okay to be lumpy.) Preheat waffle iron. Lightly brush waffle iron with oil before pouring batter. Cook until very lightly browned or darker if desired.
Mix sugar and oil, then add eggs, pumpkin and spices. Then add flour and water and then raisins. Bake in greased loaf pan for 1 hour in 350° oven.
Split sausage links lengthwise, making a pocket. Place in a baking pan. Prepare potatoes according to package, omitting the salt and decrease liquid by 2 tablespoons. Stir in onion. Spoon mixture into sausage pockets. Bake uncovered at 350° for 25 to 30 minutes. Top with cheese. Bake until cheese melts.
Wrap a slice of bacon around each piece of chicken; secure with toothpicks. Place on greased 10 x 7-inch baking dish. Combine remaining ingredients and pour over chicken. Bake uncovered at 350° for 2 hours.
Brown chicken in hot oil. Drain. Arrange pieces in an oblong baking dish. Combine pineapple and barbecue sauce; spread over chicken. Cover and place in refrigerator for 3 to 24 hours. Bake, covered, at 375° for 50 to 60 minutes. Spoon off fat. Garnish with oranges; spoon sauce over all. Serve with rice.
Mix water, vinegar and sugar together; heat until all ingredients are dissolved. Set aside. Fry bacon; drain and leave only enough drippings in skillet to fry the cabbage; fry for about 5 to 10 minutes, until tender and slightly browned. Add salt, pepper, water, vinegar and sugar mixture. Sprinkle crushed red pepper on top and simmer 5 more minutes. Top with crisp bacon.
Trim the ends of the eggplants, but do not peel. Cut each eggplant crosswise into 9 slices, each approximately 1/2-inch thick.
Melt caramels in 1/3 cup evaporated milk in a double boiler or microwave. Mix by hand the remaining evaporated milk, pecans, margarine and cake mix. Mixture will be very thick. Pat half of mixture into a 9 x 13-inch greased pan. Bake at 350° for 6 minutes. Remove from oven. Pour chocolate chips over. Then spread on caramel mixture. Crumble remaining cake mixture on top of caramel mixture. Bake 18 to 20 minutes. Let set and cool before cutting. Freezes well. Yield: 2 to 3 dozen.
Peel soursop and place in large bowl. Crush with potato masher or use hands to separate. Pour hot water over pulp. Cover and let stand 1/2 hour. In colander, strain off juice, agitating the pulp with a spoon. To soursop juice, add milk, sugar and vanilla. Stir until blended. Using blender (electric), add 1 cup soursop mixture and whirl a few seconds. Continue doing so until all liquid has been well blended. Makes 1/2 gallon soursop tizan. Can be poured into ice cube trays and frozen like ice cream.
Grate chocolate. Add water, sugar and syrup. Boil to soft ball stage. Remove from fire. Add peanuts and flavoring. Cool slightly. Beat until mixture begins to crystalize. Drop by teaspoonfuls onto waxed paper.
Combine first 6 ingredients. Mix well. Spoon over ham several times during last 30 minutes of baking. Garnish with pecans 10 minutes before ham is done.
Use small tender pods of okra, cut with as much stem as possible. Wash and drain. Prick each pod with pin or fine pointed knife to allow solution to enter pod. Pack okra into jars. Place a small bunch of dill in each jar with okra.
Preheat oven to 350°. Cream together butter and sugar in mixing bowl until light and fluffy. Sift flour, salt and baking powder together; add alternately with milk to butter mixture. Stir just to blend; fold in berries. Spoon batter into 12 greased muffin tins. Sprinkle each with granulated sugar (optional). Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
Brown hamburger with onion. Add cabbage and cans tomatoes. Simmer 10 to 15 minutes to desired consistency.
In large mixing bowl, combine all ingredients. Mix well with a spoon or spatula. Pour into a 9 x 9 x 2-inch glass dish. Refrigerate overnight. Cut into squares to serve.
Melt oleo and mix flour and sugar. Mold in pie pan and bake at 350° for 15 minutes or until brown.
Grease bottom of a 9 x 13-inch cake pan. Sprinkle the marshmallows in the bottom of the pan. Mix cake mix according to instructions on box and pour over marshmallows. Mix strawberries, dry strawberry jello mix, dry lime jello mix and sugar together and spoon over cake batter. Bake according to instructions on cake mix box.
Place cubed beef in crock-pot. Cover with soups and water and mix in bouillon. Place cubed potatoes on top. Turn crock-pot on low.
In 3-quart casserole, use half of oysters. Add 1/2 cup celery and 1/2 of Ritz cracker crumbs. Then add other oysters, celery and cracker crumbs. Pour half and half cream and butter, melted, on top of casserole. Bake in oven at 325° until lightly brown. Serves 10 or more.
Cook beef, sausage and onion. Brown and drain off excess fat. Add soup, cheese and salsa; mix well. Put in crock-pot to keep warm.
Melt oleo; add flour and blend together well. Add salt and pepper. Cook over low heat until bubbling. Remove from heat and stir in evaporated milk and chicken broth. Bring to boiling point, stirring constantly. Reduce heat. Stir in chicken, heat and serve. Do not let boil or it will be grainy. Serve over hot biscuits, noodles or your preference. Makes 8 servings.
Preheat oven to 425°. Line 12 muffin cups or spray with Pam. In large mixing bowl or food processor, combine bran, cornmeal, sugar and baking powder. In small mixing bowl, combine milk and oil; stir into the dry ingredients and stir in the blueberries. Beat egg whites until stiff and fold them into the batter. Spoon batter into muffin cups and bake 20 minutes.
Chop chipped ham up into little pieces in a bowl. Add chopped onions, celery, eggs and cheese.
Cream sugar and oil. Add eggs and beat well. Add vinegar and red food coloring. Beat well. Sift dry ingredients; add alternately with buttermilk. Add vanilla and beat well. Pour into cake pans. Bake at 350° for 30 to 35 minutes. (One cup of nuts can be added to batter, if you wish.)
Place garlic on a square of aluminum foil and drizzle with oil. Wrap tightly. Bake at 425° for 30 minutes. Remove from oven and set aside. This can be done ahead.
Place round steak in crock-pot. Push meat up sides. Add vegetables. Dissolve beef cubes in water. Add sugar, tapioca and salt. Pour over meat and vegetables. Cook 8 hours on low in crock-pot. Add Kitchen Bouquet for color, if desired.
Cook pudding as directed. Add to cake mix. Pour into a 9 x 13-inch pan. Add morsels and nuts on top. Bake at 325° for 25 to 30 minutes.
Mix barbecue sauce, brown sugar, catsup, mustard, Worcestershire sauce and lemon juice. Steam sausage 15 or 20 minutes and pour off liquid. Mix all ingredients together. Add sausage. Cut to desired size. Marinate overnight. Ready to heat and serve the next day.
Mix all ingredients in a large casserole dish. Place 1 piece of white bread on top of mixture and bake, covered, at 350° for 2 1/2 to 3 hours. Once during baking time, stir bread down into stew as a thickener.
Beat sugar, salt and eggs together. Add milk and cornstarch (moisten the cornstarch with a little milk). Add corn and melted butter. Stir together well. Pour into buttered casserole. Set in pan of hot water, as a custard, about 1 hour at 325° to 350°.
Bring the first 5 ingredients to a boil and simmer 2 hours. Strain. Blend the remaining ingredients. Add this blended mixture to the tomato mixture slowly. Bring to a boil. Sprinkle with cloves when serving. This is a good way to use surplus tomatoes in the fall.
Combine first 4 ingredients and cook until thick. Add cream cheese. Grind peppers and onion and mix altogether.
Beat eggs until thick. Add remaining ingredients, mixing well after adding each one. Place into well-greased and floured bread pan. Bake at 350° until toothpick comes out clean, about 45 to 50 minutes.
Dice the potatoes and cook with onion. Drain and put into a greased casserole dish. Melt the oleo; dice the bread and put into oleo. Add the oleo mixture to potatoes and mix. Cover with corn flakes. Bake, covered, at 350° for 1 hour.
Mix all ingredients together well. Put in shells and bake at 450° for 15 minutes.
In large bowl, combine eggs, crackers, onion and beef. Roll into small meatballs. Fry in skillet until done. In skillet, combine oil, water and chopped onion. Brown lightly.
Spread graham cracker crumbs and melted margarine into bottom of 9 x 13-inch pan. Mix 10x sugar, eggs, vanilla and soft margarine. Beat until fluffy and spread in pan. Place pineapple on top of filling. Cut bananas lengthwise and place on top of pineapple, then spread Cool Whip over top. Finish with peanuts and maraschino cherries.
Mix ingredients together and drop by teaspoon on cookie sheet. Bake at 350° for 13 minutes. Remove from oven and press Hershey Kiss on top.
Use all flour on fruit. Cream butter and sugar. Add beaten eggs and add flavorings. Combine with fruit and nuts. Bake at 300° until done. It makes about 5 pound cake.
Using shredding disc, shred potatoes. Transfer to medium bowl and add cold water to cover. Using steel blade, process onion, using on/off technique, until finely chopped. Add eggs, flour, butter, salt and pepper to bowl. Drain potatoes; pat dry with paper toweling and add to bowl. Process just until mixture is blended. Heat 1/4-inch oil in skillet. Spoon about 1/4 cup potato mixture into skillet for each pancake; flatten with spatula. Fry until brown on both sides. Drain pancakes on paper toweling and serve immediately.
Drain juice from cherries and pineapple. Heat and pour over jello. Cool and add Coke. Chill until thick. Stir in grated cream cheese, cherries, pineapple and pecans.
Melt vegetable oil, add onion and cook until tender. Stir in flour and salt. Add milk and cook over low heat, stirring constantly until thickened and beginning to boil. Remove from heat. Stir in mustard and cheese. Cut or dice ham. Arrange alternate layers of potatoes, ham and cheese sauce in 2-quart casserole which has been rubbed with Crisco or sprayed with vegetable oil. Top with cheese sauce. Bake in slow oven, 325° for 1 hour and 15 minutes. Serve hot. Makes 6 to 8 servings.
Drain juice from berries, reserve. Add juice to jello dissolved in the boiling water. Pour half of mixture into large mold or 9 x	13-inch pan. Let it set. Let other half get syrupy, to it add the blueberries and prepared Dream Whip. Pour on top of jello in	mold. Chill several hours before unmolding.
Heat soup to a boil. Add softened gelatin that has been mixed with water. Add softened cream cheese and blend well. Cool and add other ingredients. Chill for several hours. Serve with crackers or chips.
Cut lettuce. Add onions. Add sugar, salt, vinegar and pepper to hot drippings quickly, all at once. Pour over lettuce and onions. Serve at once.
Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats. Beat well. Add raisins. Drop by teaspoon onto greased baking sheet. Bake at 350° for 8 to 10 minutes or until evenly browned. Let stand on sheet 2 to 3 minutes. Remove to wire rack to cool.
Mix first 5 ingredients together well. Pour into pie shells. Prepared graham cracker or cookie crusts may be used. Can be frozen.
Heat oven to 350°. Beat oleo, sugars, peanut butter, vanilla and eggs in a large bowl vigorously until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes until golden brown. Cool 1 minute. Remove from cookie sheet to wire rack. Makes about 4 dozen cookies.
Mix with a spoon until too stiff and then use hands. Yield: 5 dozen 2-inch cookies.
Combine clam chowder and minced clams. Add cooked potatoes and hard boiled eggs and milk. Heat through and serve.
Mix pudding and buttermilk together in a bowl. Fold in fruit and Cool Whip; let set in refrigerator until gels. Other fruit can be added if desired.
In blender, sprinkle gelatine over cold water; let stand 1 minute. Add hot cream and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cream cheese, juice concentrate, sugar and vanilla; process until blended. Chill until mixture is slightly thickened, about 15 minutes.
Brown beef with onion. Add all other ingredients. Simmer 1/2 to 1 hour. Recipe may be cut in half.
Mix carrots and raisins in bowl. Sprinkle with sugar; toss lightly. Chill at least 30 minutes. Combine mayonnaise, cream, lemon juice, salt and pepper in a small bowl. Stir into carrot mixture just before serving. Spoon into lettuce cups. Makes 6 servings.
Pour 2 quarts water in a large pot. Peel potatoes and cut up in small pieces. Cook until potatoes smash up easy with fork. Put salt, pepper and margarine and let boil up real good about 3 minutes. Mix flour in cup with 1/3 cup water. Add cream to flour. Pour flour mix in with potatoes. Stir very good. Let boil; stir. When comes to full boil set off stove.
Boil potatoes in jacket until tender, approximately 25 to 30 minutes. Drain water and let cool. Peel potatoes and grate potatoes as hash brown potatoes. Mix in onion, cheese, soup and sour cream. Salt and pepper to taste. Top with stuffing and pour melted butter over top. Cover and bake at 350° for 30 to 35 minutes. Remove cover last 5 minutes. Serves 8 to 10.
Cream butter and sugar; add beaten eggs. Sift dry ingredients together; add to sugar mixture. Add nuts and dates last. Drop by teaspoons onto a lightly greased cookie sheet. Bake at 350° for 10 minutes.
Drain pears (save juice). Heat 1 cup of pear juice. Dissolve jello with pear juice. Puree pears in blender. Add cream cheese; blend until smooth. Add jello mixture and fold in Cool Whip. Pour into mold and chill.
Brown ground beef in skillet; drain. Add all ingredients, except the rice. Bring to boil; reduce heat. Cover and simmer 30 minutes. Cook rice according to package. Serve chili over rice.
Mix well the flour, baking powder, salt, vanilla pudding, butter, egg and milk and pour into a pie dish. Place peaches over batter. Beat cream cheese, sugar and peach juice. Spread on top of peaches. Leave 1-inch from the edge. Sprinkle with sugar mixed with cinnamon. Bake at 350° for 30 to 35 minutes.
Beat eggs slightly. Add sugar, syrup, nuts, salt, vanilla and chipped butter. Put into pie shell. Bake 50 minutes at 350°.
Brown chicken	pieces	in 2 tablespoons olive oil. Remove to platter. Saute onion and garlic in same olive oil (do not burn garlic). Add bell pepper; continue to saute. Add olive oil by the tablespoonful, if needed. Add tomato paste; blend with sauteed veggies. Add crushed tomatoes, 1/2 cup water, chicken, herbs and mushrooms; cook on low heat for 30 minutes. Add red wine; cook 25 more minutes. Serve over pasta or rice. Bon appetit!
Mix first 3 ingredients in a 13 x 9-inch pan. Press evenly into pan. Arrange the banana slices on the crust. Beat the cream cheese in a large bowl with a wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread evenly over banana slices. Spoon pineapple evenly over pudding mixture. Put whipped topping over the pineapple. Enjoy.
Put the sliced apples in the pie crust. Cook together the apple juice, cornstarch, cinnamon, nutmeg and allspice; bring to a boil to thicken. Pour over apples. Put on top of crust and bake at 350° for 1 hour, or until brown and apples are done.
Combine sugar, syrup and water. Cook to form a semi-firm ball. Pour egg white, heating constantly until mixture holds firm. Let stand 10 minutes. Add 2 to 3 drops of coloring and 1 drop of flavoring. Beat until smooth and blended. Drop by teaspoon onto waxed paper, swirling top of each puff. Makes 2 dozen.
Put cream cheese in food processor and process for 30 to 40 seconds. Add whole green olives, 2 at a time, and process. Taste and add olives as needed to reach desired taste. Serve with crackers.
Brown meat and onion; season with salt and pepper. Drain meat and onion. In a 13 x 9-inch baking dish or pan, pour milk 1/4-inch deep. Put down a layer of tortillas, then a layer of meat, 1/2 of soup and cheese. Pour 1/2 of remaining milk and repeat layers again. Top with cheese and chiles. Bake at 350° for 30 minutes.
Drain juices from oranges and pineapple. Mix everything together. Let set overnight in refrigerator.
Preheat oven to 300°. Mix all ingredients together, beat thoroughly. Grease tube pan; pour in cake batter and bake for approximately 1 hour.
Combine pudding and milk. Beat until thick, then fold in Cool Whip. In a 9 x 13-inch dish, layer the bottom with graham crackers (whole, not crushed). Put a layer of mix, then another layer of crackers and mix, ending with a layer of crackers on top.
Rinse, cap and slice strawberries. Pinch cake into small pieces; set aside. Mix berries and glaze; set aside. Combine Cool Whip, sour cream, yogurt, milk and sugar. In large bowl, layer cake, whipped topping mixture and strawberries. Repeat layers. Cover and let set in refrigerator overnight.