HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Grease 3-quart baking dish. Bring water and salt to boil. Slowly stir in grits, cover and reduce heat; cook 5 minutes, stirring occasionally. Remove from heat. Stir in 1 cup cheese until melted; add egg, milk and sausage; blend well. Pour mixture in prepared dish. Sprinkle with remaining 1/2 cup cheese. Bake 1 hour or until cheese is browned. Chill 10 minutes.
Mix nectar and juice from pineapple in a saucepan. Heat just until boiling and pour over Jell-O. Stir until dissolved. Cool to almost chill.
Brown meat, onion and celery. When meat is done and veggies are tender, drain and then stir the soup into the mixture. Cover the bottom of a 9 x 13-inch casserole dish with frozen Tater Tots. Pour meat mixture over Tots. Bake at 350° for 45 minutes. Sprinkle on shredded cheese during the last 15 minutes of baking.
Prepare broccoli according to directions on back of package. Drain. Mix the remaining ingredients together with the broccoli. Spoon into a lightly greased baking dish. Crumble cheese crackers on top. Bake at 350° for 30 minutes.
Simmer chicken breasts in enough water to cover. Add several pieces of chopped celery, a large onion (quartered). Salt to season. Cook for 1 hour. Remove chicken pieces. Cook broccoli according to package but take 2 minutes off cooking time. Drain. Place broccoli spears in 13 x 9-inch pan or casserole (greased). Lay chicken pieces on top of broccoli, then mix soup, mayo, broth, lemon juice and curry powder together until smooth and pour over chicken. Sprinkle grated cheese on top and add bread crumbs last with a little melted butter sprinkled over them. Cover tightly with foil and bake 30 to 35 minutes in 350° oven or until cheese is melted and heated through.
Use a large refrigerator container with lid. Layer spinach, onion, peas, cheese, mushrooms and bacon. Cover with a generous amount of mayonnaise and refrigerate overnight or several hours. Just before serving, toss well.
Sift together flour, soda, salt, baking powder and cinnamon. Set aside. In a large mixing bowl, beat together the eggs, oil, sugar, zucchini and vanilla until blended. Beat in dry ingredients, nuts and raisins. Pour into 2 greased loaf pans and bake for about 40 minutes at 340°. Cool on wire rack.
Soak your feet in a tub of warm water while you watch the news or read the paper. Your feet contain many nerve endings and take a lot of abuse during the day. They deserve an occasional treat.
In large bowl, mix soups with 1 soup can of broth. Add cheese, onions, green chilies and chicken. In oblong baking dish or pan, alternate layers of crushed chips with mixture beginning and ending with chips. Bake at 350° for 30 to 35 minutes.
Boil carrots, pepper and onion (carrots should be sliced crosswise) in salt and water just until tender. Do not overcook. Mix the soup, sugar, oil, vinegar, mustard and Worcestershire sauce. Cook together. Bring to a good boil for a minute or so. Pour over carrots, pepper and onion.
Sift salt, baking powder and flour two times. Cream the sugar and butter. Beat eggs into sugar and butter mixture, one at a time. Alternate flour and sour cream approximately one at a time until all is combined. Add the vanilla. Pour batter into a tube pan. Bake at 350° for approximately 1 hour, or until toothpick comes out clean when inserted.
Combine beef, water, salt, Worcestershire sauce and pepper in large kettle. Cover and simmer until meat is tender, 2 1/2 to 3 hours. Remove meat from soup; cut from bone in small pieces and return meat to soup. Add remaining ingredients and simmer until vegetables are tender, about 45 to 60 minutes. Makes about 6 quarts.
In bowl, combine beef broth, peach preserves, vinegar, Worcestershire sauce, brown sugar and salt. Place ribs in crock-pot. Pour broth mixture over. Place onion on top. Cover and cook for 8 hours on low or 4 hours on high. Remove ribs to platter. Keep warm. Measure 1 1/2 cups liquid; combine water and flour. Blend into reserved liquid in saucepan. Cook and stir until thickened. Serve over ribs and noodles.
Preheat oven to 350°. Line 13x9x2 inch baking pan with aluminum foil, extending ends of foil 1 inch over sides of pan. Grease and flour foil. Set aside. In medium saucepan, melt butter, stir in sugar and cocoa powder. Remove pan from heat, beat in eggs, one at a time, until blended. Stir in flour and vanilla until blended. Stir in 1 cup pecans. Pour into prepared pan, bake 25 minutes, until cake tester inserted in center comes out clean. Cool in pan on wire rack.
Cream butter and sugars, then eggs, pumpkin and vanilla. Slowly add flour, soda, cinnamon, salt, then add oats and chocolate chips. Drop from teaspoon onto ungreased baking sheet. Bake at 350° for 10 to 15 minutes.
Drain cherries, reserving 1/4 cup juice for glaze; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 3/4 cup sugar, beating well. Stir in flour and next 3 ingredients. Shape into 24 balls. Press each ball around a cherry, covering completely; place on ungreased cookie sheets. Bake at 350° for 18 to 20 minutes. Transfer to wire racks to cool completely. Sprinkle with powdered sugar and drizzle with cherry glaze. Yield: 2 dozen.
In large pot, cook meat, half of the onions and all of the garlic until meat is done and onions are tender. Drain grease off. Add tomato paste, salt and chili powder. Let simmer. Place oil in skillet and heat. Dip tortilla shells in hot oil until soft and drain on paper towels. Spoon meat mixture into shells and roll up. (This should use about half of meat mixture.) Place in large baking dish or cookie sheets with deep sides. Add second half of raw onions to leftover meat mixture. Spoon over top of rolled meat/tortillas. Cover tops with grated cheese and bake on 350° until cheese melts. Makes 24 tortillas.
Mash out slice of bacon and cut in 3 slices. Wrap each tightly around a cracker, tucking ends underneath. Bake 1 hour at 250°. Makes a bow shaped snack.
Combine water, vinegar, salt, sugar and spices in a large pot. Bring to a boil. Drop cucumbers in mixture and bring to a boil again. Turn off heat. Pack in jars. Pour vinegar mixture over cucumbers and seal.
Clean and wash chicken wings. Sprinkle underside of wing with a good coating of paprika. Lay wing, back side up, in large frypan. When wings are all in pan, sprinkle backs of wings with paprika (use lots). Fill frypan 1/2-inch with water. Add 2 to 3 tablespoons soy sauce. Bring to a boil. Cover and simmer 45 minutes to 1 hour or until wings are well done. Turn wings on backs at half time. Juice will thicken to make a nice sauce. Serve with rice.
Coat chicken pieces with flour. In 12-inch skillet; heat oil, brown chicken on both sides. Remove from heat. In skillet, add mushrooms, onion, bell pepper and garlic. Saute for 3 to 4 minutes. Stir in tomatoes and juice, tomato paste, water, Italian seasoning, salt and pepper. Return chicken to skillet; coat well with sauce. Cover; bring to a boil. Reduce heat; simmer gently for 10 minutes or until chicken is tender, turning once. Serves 6.
Bring sugar, syrup and butter to a boil; boil for one minute. Add peanut butter and stir until smooth. Pour over cereal. Press into a buttered 11 x 16-inch pan.
Bake according to directions on box. Bake in 13 x 10-inch cookie sheet. Cool.
Mix well butter, flour, sugar and soda. Beat in eggs. Add vanilla. Stir in chocolate chips and add nuts. Bake in a well-greased 9 x 13 x 2-inch pan at 350° for 25 to 30 minutes. Cool and cut in squares.
Arrange whole strawberries over baked pie shell. Cook water, sugar, cornstarch and dash of salt. Bring to boil. Stir until thick and clear. Add 1/4 cup strawberry Jell-O. Mix well. Cool and pour over pie. Let set 4 hours in fridge before serving. Top with Cool Whip.
Beat together mashed banana, oil and orange juice until creamy. Add flour, soda, baking powder and spices. Beat well. Stir in nuts. Spoon batter into a greased and floured 9 x 5-inch loaf pan. Bake at 325° for 45 minutes or until a toothpick inserted comes out clean.
Mix together the sugar, salt, vinegar and miracle whip. Add pepper and onion. Pour over cabbage and let stand 1/2 hour before serving.
Take a 13 x 9-inch pan; pour 1 whole bag of Oreos in bottom of cake pan. Crush until broken up. Then sprinkle 1/2 cup sugar all over crushed areas. Melt 1 stick butter; pour over Oreos all over also. Then layer that with ice cream, by scooping ice cream out and layering over Oreos. Finish up by layering with Cool Whip. Cover pan with foil or pan lid, if have; put in freezer and freeze up to 2 hours. Then serve for when you have cravings. You'll love it!!!
In large saucepan, cook vegetables in butter until just tender. Stir occasionally. Add flour. Blend well. Gradually add half and half. Cook, stirring until thickened. Season with basil, salt and pepper. Add cheese. Cook, stirring, until melted. Add broccoli. Cook pasta according to directions on package; drain. Toss with cheese mixture. Serve immediately. Yields 4 main dish servings.
Mix molasses, water and baking soda. Cool. Mix flour, shortening, salt and brown sugar. Reserve 1 cup of flour mixture for crumbs on top. Mix the liquid with crumbs. Sprinkle the cup of crumbs on top. Bake at 350° for about 45 to 55 minutes.
In a pan, slowly heat the milk and cornstarch until thick. Add the cheese and seasoning salt, stirring until cheese is melted. Serve over hot vegetables.
Crumble vanilla wafers. Mix everything together. Roll into 2 logs. Roll logs in sifted powdered sugar. Roll in wax paper; refrigerate. Slice as needed.
Chop cookies and butter fine in food processor. Place in bottom of a spring-form pan 1/4-inch thick and refrigerate.
Put the meat strips on a rimmed platter and cover with sliced onions. Sprinkle with parsley. Mix together the oil, vinegar, oregano, mustard, and salt. Pour over the meat, cover and chill for at least 3 hours to mingle flavors. Makes 6 servings.
Melt wax in microwave then add chocolate. Keep chocolate hot and use tongs to dip balls.
Brown frankfurters in oleo in a skillet. Add rice, green beans, catsup and salt. Simmer until heated through. Sprinkle French fried onions on top before serving.
If you are ambitious, you may make you own meatballs from the recipe. But if you want to save time, you may use the meatballs found in the frozen food section of your grocery store.
Brown ground beef, bacon, and onion in skillet. Drain. Combine all ingredients in a crock pot. Heat on low for 4 hours.
Sift together the flour, salt and baking powder. Add celery seed. Cut shortening into mixture; blend in onions. Add egg and milk. Drop by spoonfuls onto hot Shanghai Casserole. Bake at 400° for 20 to 27 minutes. Serve hot.
Melt butter and jelly together over boiling water, blending well. Just before serving, stir in lime juice, sherry and seasonings to taste and heat. Makes 3/4 cup of sauce.
Saute onion and celery in margarine. Cook rice and broccoli separately. Mix undiluted soups, cheese, sauteed onion, celery and rice together for sauce. Season to taste. Arrange broccoli in baking dish and pour cheese-rice mixture over broccoli. Bake at 375° for 25 minutes or until cheese melts.
Cream sugar, shortening, egg and vanilla. Add milk and blend well. Combine flour, baking powder and salt and add to creamed mixture, stirring only until all flour is moistened. Spread half of batter in bottom of greased 9-inch square pan. Spread 1/2 cup blueberries (fresh, frozen or canned) over batter and sprinkle on sugar and cinnamon mixture (2 tablespoons sugar and 1/2 teaspoon cinnamon). Bake at 375° for 35 to 40 minutes. Serve warm.
Crust: Combine crumbs, margarine and 1/2 cup granulated sugar. Spread in a 9 x 12-inch pan. Bake 10 to 12 minutes at 350°; cool.
Heat cottage cheese, Crisco and sugar in small pan until warm. Stir in soda. Add yeast and onion, softened in warm water. Add egg last. Add flour, a little at a time, until you have used 2 cups. Leave the last 1/2 cup to knead the mixture for 5 minutes. Let rise until doubled in size. Punch down and put in greased loaf pan. Let rise until doubled in bulk. Bake for 30 to 45 minutes in a 350° oven.
Combine mayonnaise, sugar and mustard. Blend well. Slowly add vinegar; blend. Add celery seed, if desired, and milk; blend. Best if made the day before and put in refrigerator. Add to slaw as needed.
Spray pan with Pam. Blend crumbs and melted margarine together. Press over bottom and halfway up sides of pan. Bake for 8 minutes in 350° oven.
Cook shrimp in 1/4 cup margarine. In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk. Stir over low heat until smooth. Add fettucini and shrimp. Toss lightly.
Mix all ingredients thoroughly. Place in ring-shaped pan and cover with wax paper. Microwave at High power for 10 minutes, rotating at half time. Let stand, still covered. (Spread over top, if desired: catsup, steak, barbecue or chili sauce.)
Make 1 package of macaroni and cheese as directions say. Grease a cake pan. Bake at 375° for 10 minutes. In a bowl, mix tomato sauce; add chopped onion, oregano, basil and pepper. Pour over macaroni. Top with pepperoni and cheese. Bake another 10 minutes at 375°.
In 2-quart oblong baking dish, arrange chicken, skin side up. Drizzle with margarine. Bake at 375° for 40 minutes. Spoon soup over chicken. Bake 20 minutes more until chicken is no longer pink and juice runs clear. Stir sauce before serving. Yields 4 servings.
Cook fish; save water. Put celery, onion, potatoes and tomatoes in pan. Add 2 pints of water, salt and pepper to taste. When ingredients are almost cooked, add fish. (Makes about 2 quarts.)
Boil raisins in water for 5 minutes; cool. Combine shortening, sugar and eggs; beat well. Add vanilla and nuts to shortening mixture. Sift together flour, baking powder, soda, nutmeg and allspice. Add to raisin mixture and blend well. Drop by teaspoonfuls on greased cookie sheet. Cook until done, about 8 to 10 minutes. Bake at 400°.
Pour water over oats and let set 20 minutes. Cream together brown and white sugars and shortening. Then add eggs, one at a time. Mix in other ingredients. Bake at 350° for 35 minutes.
Line an 11 1/2 x 13-inch pan with 1/2-inch pieces of cake. Then put 1 1/2 cans cherries on cake. Top with pudding mixed with 1 1/2 cups milk and 1 cup sour cream. Put remaining cherries on top. Let set 5 hours.
Beat eggs. Add sugar, flour and salt. Beat well. Add almond extract. Melt butter and add to mixture. Pour into greased and floured 13 x 9-inch pan. Sprinkle with almonds and sugar. Bake at 325° for 25 to 30 minutes.
Melt oleo. Add vegetables and cook until done. Beat eggs and milk; add cheese and spices. Pour vegetables in 13 x 9-inch pan. Pour egg mixture over vegetables. Sprinkle with Parmesan cheese. Bake at 350° for 20 minutes. (Add onion and mushrooms, if desired.)
Sift together sugar, flour and cocoa. Melt butter & pour over dry mixture. Add 2 well beaten eggs, vanilla and pecans. Pour into pie shell. Bake at 325° for 35 minutes or until set.
In baking dish prepare graham cracker crust by mixing graham crackers, butter and sugar. Press in dish. Spread 1/2 can sweetened condensed milk	over crust. Spread chocolate chips and peanut butter chips over milk (may not require all of chips). Spread coconut over chips. Spread 1/2 can sweetened condensed milk over layers of chips and coconut. Spread nuts over top of milk and bake in 350° oven for 20 minutes. Let cool and cut into small squares. Very rich.
To make sour milk, combine 3/4 cup milk and 1/4 cup vinegar. Combine sugar and butter to cream. Add eggs and sour milk to creamed sugar and butter. Add dry ingredients. Add enough flour so they roll nicely. Chill at least one hour before rolling to cut.
Brown tuna fish, garlic and parsley in oil over low heat for 10 minutes. Add salt, pepper, tomatoes and tomato puree; simmer 1 hour. Add oregano and basil; cook 5 minutes. Serve over spaghetti or fine noodles. Makes 4 to 6 servings. This is a great quick meal during the Lenten season.
Mix flour and sugar. Boil margarine, vegetable oil and water. Pour over flour mixture and beat. Stir in eggs, vanilla, cinnamon and soda mixture. Pour into jelly-roll pan. Bake 20 minutes at 350°. Cool.
Break off asparagus stalks as far down as they snap easily. Cook covered in small amount boiling water till crisp and tender, 3-4 minutes, and drain. Transfer asparagus to a warmed serving platter. Melt butter and stir in remaining ingredients. Heat to simmer, stirring occasionally. Pour heated sauce over asparagus. Garnish with lemon slices.
Layer corn first in a greased dish. Put beans on top of corn. Mix sour cream, soup, onion and cheese. Spread over corn and beans. Mix margarine and crackers and spread on top. Sprinkle almonds on top of this. Bake at 350° for 30 to 45 minutes.
Dot the bottom of 2-quart casserole dish with oleo. Mix sugar, flour and milk and stir. Pour over dotted butter. Add juicy fruit. Bake at 350° for 40 minutes.
Boil sweet potatoes with skins on until tender. Remove skins, slice into 2 to 3-inch thick slices and place in 9 x 13-inch dish. For syrup, combine Karo, sugar and oleo; bring to boil. Pour over potatoes. Let set overnight in refrigerator. Bake covered in 325° oven for 1 hour. Bake uncovered in 325° oven for 1 hour.
Cream margarine and sugar. Add beaten eggs, wine and 1 1/2 cups flour to which salt, cloves and cinnamon have been added. Dredge cut up fruit in remaining 1 cup flour. Fold dredged fruit and pecans into other batter. Batter will be very stiff. Drop by teaspoons on greased cookie sheet (make small). Bake at 350° for about 15 minutes or until slightly brown. Makes many. Store in airtight container.
Preheat oven to 350°. In medium bowl, combine 1 1/2 cups flour and 1/2 cup confectioners sugar. Cut in margarine until crumbly. Press onto bottom of lightly greased 13 x 9-inch baking pan. Bake 15 minutes.
Mix cream cheese, powdered sugar and peanut butter until smooth. Fold in Cool Whip. Pour into crust and chill. Some Cool Whip may be saved for topping, or add nuts or shaved chocolate, if desired.
Mix all ingredients together. Shape into a ball. Refrigerate for several hours. Serve with crackers.
Cut hot dogs in thirds. Empty beef into saucepan. Add brown sugar. Bring liquid to boil. Add hot dogs. Cook 3 to 5 minutes. Put into crock-pot to simmer.
In a heavy 4-cup saucepan, heat butter, sugar, syrup, milk and salt. Bring to rolling boil, stirring constantly with wooden spoon until candy thermometer reads 250°. Remove from heat and add vanilla and pecans. Cool a few minutes and place by spoonfuls on a greased cookie sheet. Let sit overnight.
Mix flour and water. Add tomato sauce. Put on cheese and pepperoni. Cook at 200° for 5 hours.
Brown the beef and onion in the butter (or bacon drippings). Add the beans and tomato soup and cook for 10 minutes. Add chili powder, flour, water and salt which has been mixed into a paste. Cook slowly for 45 minutes, stirring frequently. Serves 8.
Mix all together. Bake 25 to 30 minutes in a 350° oven.
Brown ground beef and onion. Drain. Put in casserole (first layer), then layer other ingredients. Add water. Cook on top of stove for 1 hour.
Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add coconut and nuts. Stir by hand until thick enough to spread.
Prepare pasta salad as directed on package, adding remaining ingredients with spice pack. Chill. Stir in bacon bits just before serving.
Mix potatoes and oil in 9-inch pie plate. Press into pie crust shape. Bake at 425° for 15 minutes until crust begins to brown. Remove from oven. Layer on cheese, meat and onion; set aside. Combine milk, eggs and seasoning in bowl, beat until blended. Pour egg mixture over layered ingredients. Return to oven; bake for 30 minutes or until light brown. Allow to cool 5 minutes before cutting into wedges.
Combine brown sugar, flour and pecans in 2-quart batter bowl, using the spoon. In small bowl, combine melted butter and eggs. Mix the butter and egg mixture with dry ingredients until flour is just moistened. Fill the individual cups of the nonstick mini muffin pan 2/3 full. Bake at 350° for 20 to 25 minutes.
Bring water and salt to a boil; stir in grits. Remove from heat; cover and let stand 5 minutes. Add other ingredients. Pour into lightly greased 9-inch baking dish. Bake 30 minutes at 350°. Let stand 10 minutes before serving.
Mix all ingredients except Cool Whip with mixer. When smooth, fold in Cool Whip and pour into crust. Keep in freezer until 10 minutes before serving.
Piece together one can of rolls so no holes remain and lay into a 9 x 13-inch greased baking dish to fit. In bowl, beat cream cheese, sugar, the yolk of egg only, lemon juice and vanilla. Pour all over the one can of rolls (don't put to edge). Piece together the second can of rolls and put over the cream cheese mixture in dish. Brush top with beaten egg white. Bake at 350° for 30 minutes or lightly brown. Cool and sprinkle with powdered sugar. May be refrigerated the night before and brought back to room temperature to serve.
Mix applesauce, sugar and vinegar. Boil hard for 20 minutes; stir constantly. Add candy and boil 10 more minutes. Stir often. Pour in jars and seal. Process in boiling water for 15 minutes. Makes 5 pints.
In a large bowl, put pumpkin, 1/2 of Cool Whip, pudding mix and spice. Beat on low speed until blended. Pour into crust. Top with remainder of Cool Whip and chill. Makes 6 servings. Equals 3/4 vegetable, 3/4 bread and 92 optional.
In saucepan, cook together flour and milk until thick and smooth. Chill until thoroughly cooled.
Brown ground beef and taco seasoning mix according to directions on package. Break lettuce into pieces in large bowl. Add other ingredients and toss.
Mix cherries, pineapple and milk. Set in refrigerator overnight. Add lemon juice, food coloring (a few drops), Cool Whip and nuts. Mix well and refrigerate before serving.
Beat egg whites with cream of tartar to soft peaks. Gradually beat in sugar, 1 tbsp at a time. Beat 4 minutes longer until stiff, glossy peaks form and sugar is dissolved.
Shred cabbage. Chop or shred pepper and carrot. Place in a bowl or pan that will be big enough to toss after liquid is added. Put ingredients in medium saucepan. Heat, stirring occasionally until sugar dissolves; bring to a slight boil. Remove from heat and pour over cabbage mixture and toss until cabbage shrinks. Place in refrigerator, covered. After it cools, put in freezer bags and put in the freezer. When ready to use, thaw out and put remaining in the refrigerator.
Mix soda, salt and flour. Then add eggs, oil and sugar. Mix apples and pecans last. This batter will be thick. Spread in a greased and floured pan. Bake at 350° for 45 minutes.
Mix all ingredients except vanilla and nuts. Cook very slowly, stirring frequently, it sticks easily, until it forms a soft ball in cold water. Cool 15 minutes. Beat and add vanilla and nuts. Pour into 8x8 or 9x9 lightly buttered pan.
Preheat oven to 350°. In a medium bowl, mix onions, mayonnaise, Swiss cheese and Tabasco. Spread mixture into a 13 x 9-inch glass baking dish. Sprinkle Parmesan cheese evenly over mixture and sprinkle with paprika to taste. Bake 30 minutes or until bubbly. Serve warm as a dip with your favorite chips or crackers. Yields 16 servings.
In a large saucepan, stir together beer, 3/4 cup water, bay leaf, 1/2 teaspoon salt, thyme and ground pepper. Stir in meat. Bring to boiling. Reduce heat, cover and simmer for 55 minutes. Add onions and peppers; simmer about 20 minutes or until beef is tender. Remove bay leaf.
Heat butter and oil in skillet over high heat. Add onions, garlic and lemon juice. Stir until onions are soft. Add shrimp and stir until pink, approximately 3 minutes. Stir in lemon zest, parsley and Tabasco. Serve over rice. Serves 2 to 3 people.
Add ingredients, in order listed, to blender container. Puree at medium speed, until thick and smooth. Makes two (1 1/2 cup) servings.
Mix together first 8 ingredients. Add salt and pepper. Place in 9 x 13-inch dish. Melt oleo and mix with crackers. Spread on top of vegetable	mixture. Bake	at 350° for 45 minutes. Yields: 8 to 10 servings.
Brown beef and add soup. Place in casserole dish and pour peas on top. Layer mashed potatoes over top. Heat in 350° oven until bubbly around edges.