HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in 1/4 c. butter. Sprinkle with salt and pepper. In a large bowl, mix soup and sour cream. Stir well but do not over-stir, as the cream will break down. Stir in the onion mixture and add the potatoes. Mix well and pour into a 13 x 9 baking dish. Melt the remaining 1/4 c. butter and mix with the crushed corn flakes. Sprinkle on top and bake at 350° for 45 minutes. It bubbles up, so make sure the pan is deep enough.
In 5-quart Dutch oven or saucepot over medium-high heat, cook ground beef, onions and garlic until juices evaporate and beef is well browned, stirring frequently. With slotted spoon, remove beef mixture to bowl. To drippings remaining in Dutch oven, add cabbage and cook over medium heat, stirring frequently, until cabbage is tender, adding 1 tablespoon salad oil, if necessary. Return beef mixture to Dutch oven, add tomatoes with their liquid and next 4 ingredients (water, salt, bouillon and oregano). Heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes. Stir in beans and 1/2 cup grated cheese; heat through.
Mix milk and pudding. Add sour cream and Cool Whip; mix well. Layer in a dish: wafers, bananas and pudding. Sprinkle with pecans.
Mix cabbage, celery, peppers and onions in large bowl. Bring remaining ingredients to a hard boil. Pour over cabbage mixture. Refrigerate. Will keep a couple of months. In fact, the longer you keep it, the crisper it gets.
Add the sugar, light brown sugar and water. Important: do not stir mixture. Bring to 240°, then add the margarine. Do not stir. Bring to 265°. Add the vanilla. Pour on buttered marble slab; should be cold marble. Let cool enough to start pulling. Take outside and pull. When it has been pulled enough, cut with buttered scissors. Necessary to be cold weather and not raining or snowing.
Cook macaroni; drain and cool. Add mayonnaise and onion. Add grated cheese, soup, tuna and peas. Mix by hand. Top with crumbled crackers and dot with margarine. Bake at 350° for 1 hour.
Mix dough combining butter and cheese. Add salt and paprika to flour; mix and add to cheese and butter mixture. Use dough to make balls around olives and onions. Freeze until needed. When ready to fix, put in oven on cookie sheet for 15 minutes at 400°. Serve hot.
Cut round steak into bite-size pieces and brown in large skillet. In separate skillet cook onion in butter until limp. Combine both skillets and add mushroom soup, sour cream, water and paprika. Simmer about 1 hour until meat is tender. Serve on hot buttered noodles.
Brown sausage, stirring to break into small pieces. Then drain off grease. Combine all ingredients in a large bowl and mix well. Spoon into a 3-quart casserole or in 2 small casseroles. Cover and bake at 325° for 2 hours.
Mix all ingredients. Make small meat balls. Cook in skillet and drain off fat. Mix 12-ounce bottle chili sauce, and 10-ounce grape jelly. Heat. Put in meat balls and simmer.
Mix flour, baking powder and salt; set aside. Cream butter and sugars. Add eggs; beat until fluffy. Add flour mixture until well blended. Stir in chocolate chips and vanilla. Pour into an 8 x 8 x 2-inch greased pan. Bake at 350° for 30 to 35 minutes.
Place flour in bowl; cut lard into flour, using a pastry blender until mixture is the size of small peas. Place egg, lemon juice, baking powder and salt in a glass measuring cup. Add enough water to equal 1/2 cup. Pour liquid into flour mixture and toss lightly just to moisten. Divide dough in half and form into 2 balls; freeze 1 ball for future use and refrigerate 1 ball for 1/2 hour. Roll out dough to fit a 9-inch pie pan; trim. Roll out remaining dough. Cut for top crust. Bake for 20 to 25 minutes, until golden, at 400°.
Use leftover mashed potatoes from refrigerator. For every two cups potatoes, add 4 tablespoons flour, 1/2 cup onion and 1 egg. Stir ingredients and make into patties. Fry in skillet until brown on each side.
Drop meat pieces into whole milk and let stand for 15 minutes. Remove from milk and dip into flour, coating each piece well. Sprinkle with pepper. Drop into deep hot oil and fry quickly until brown on both sides.
Blend all the ingredients well. Try on hot biscuits. Yields 2/3 cup.
Mix in punch bowl the Seven-Up and Hawaiian Punch. Carefully put in sherbet. Great for parties.
Mix all together and spread in an 8 x 8-inch pan. Freeze and cut into 8 bars.
Blend potted meat and cream cheese. Spread evenly on ham slices. Roll slices. Place in freezer. When frozen, remove and cut into pinwheels. Serve with toothpicks.
Wash and dry chicken. Coat inside chicken first, with mayonnaise mixture, then sprinkle with seasoned bread crumbs. After you have done each piece, place chicken in greased Pyrex dish. Make a foil tent over them. Bake 1 to 1 1/2 hours in a 350° oven. During last 20 minutes, remove tent and place about 3/4 cup hot water in pan for added juice.
Mix cracker crumbs, 1 cup powdered sugar and 1/2 cup butter. Mix well and line pan. Mix powdered sugar, egg whites and butter; mix 10 minutes and pour over crust. Spread pineapple over that. Spread bananas. Cover with Cool Whip. Sprinkle pecans over Cool Whip. Place cherries on top. Refrigerate before serving.
Cook onion until soft in hot oil. Add remaining ingredients. Simmer for 15 minutes. Delicious on everything!
Cook rice and other ingredients in broth. Bring to boil. Reduce heat to low. Cook 35 minutes.
Margarine should be at room temperature. Cream first four ingredients together until light and fluffy in large mixing bowl. Sift together next four ingredients and add gradually to creamed mixture. Place mixture in refrigerator to chill for a minimum of 2 to 3 hours.
Cream sugar and shortening. Add bananas and mix well. Add milk. Combine flour, baking soda and salt. Blend into the batter. Mix well and add 1/2 cup nuts (optional).
Mix all ingredients together except for Velveeta and Fritos. Simmer. After burner has been turned off, add Velveeta. Serve over Fritos.
Cook potatoes until tender and drain. Mash potatoes and add all other ingredients. Mix well. Pour in pie shells. Cook at 350° for 30 minutes or until done.
Cream together the cream cheese and sugar. Add strawberries (thawed and mashed) and blend. Add crushed pineapple (drained and chopped nuts. Mix well. Fold in Cool Whip. Pour into 9 x 13-inch baking dish and refrigerate. Can be frozen.
Preheat oven to 400°. Mix flour, cornmeal, sugar, baking powder, baking soda and salt. Beat egg, milk and margarine. Add egg mixture and sour cream to flour mixture. Stir until blended. Pour into greased 8-inch square pan for 20 to 25 minutes.
Cream sugar, oil and eggs. Add rest of the ingredients in order. Bake in 3 loaf pans for about 30 minutes or tube pan for 1 1/2 hours. Bake at 325°.
Drain pineapple and blot with paper towel. Add cream cheese and mix well. Add remaining ingredients. Mix well, then chill until you can shape into ball. Roll into ball; add pecans onto top.
Cut up broccoli, scallions and mushrooms into small pieces. Put a drop of oil in bottom of wok. Heat. Add broccoli pieces. Cover and mix. Cook 1 minute. Add water. Cover for one minute. Add mushrooms, scallions, sugar, salt and nutmeg. Mix. Cover and cook 1 more minute.
Chop the dates and heat with sugar and margarine until margarine is melted. Remove from the heat and add Rice Krispies, pecans and vanilla. When cool enough to handle, shape into balls and roll in powdered sugar or coconut.
Mix butter, peanut butter, vanilla, and powdered sugar together. (May need to mix with hands to mix really well.) Roll into 1-inch round balls and place on a cookie sheet lined with waxed paper or foil. Place cookie sheet with buckeyes into freezer to chill.
Heat oven to 350°. Mix brownie mix, water, oil and egg. In a 13 x 9 x 2-inch pan, bake for 30 minutes. Cool. Mix powdered sugar, 1/3 cup of butter and peppermint extract. Stir in milk, 1 teaspoon at a time, until spreading consistency. Spread over brownies. Refrigerate about 30 minutes or until frosting is firm. Heat chocolate and 2 teaspoons butter until melted. Drizzle evenly over frosting; spread evenly. Refrigerate about 15 minutes or until chocolate is firm. Cut into 1 1/2 or 2-inch squares. Store in refrigerator. Makes 48 or 24 brownies.
Mix together thoroughly sugar and shortening, then egg. Stir in milk. Sift dry ingredients; add to first mixture, beating as little as possible. Add nuts and stir only until nuts are blended into mixture. Pour batter into well-greased 9 1/2 x 5 1/5 x 2 3/4-inch loaf pan and spread from center to ends and outer edges. Let stand 20 minutes before baking. Bake at 350° for 70 minutes. An excellent tea bread, not too sweet.
Melt butter, peanut butter and chocolate chips in saucepan. Pour over cereal and mix until coated. Sprinkle with powdered sugar.
Melt butter in an oblong baking dish; add single layer of potatoes. Turn potatoes once in butter. Mix remaining ingredients; sprinkle over the potatoes. Bake at 375° for 30 minutes or until the top of the potatoes are crisp and brown.
Melt butter in a skillet. Then add the soy sauce and the seeds. Stir until brown. Add salt as desired. Cool before serving.
Combine sugar, cornstarch and water and boil for 6 minutes. Add jello and stir to dissolve. Cool. Either combine dry strawberries with cooled gelatin and pour into pie shell or place berries in pie shell and pour cooled mixture over them. Refrigerate until set. Serve with whipped cream.
Cook rice in 3 cups water until just tender. While rice is cooking, saute onion and green pepper. Add tomatoes with juice, Cajun seasoning, pepper, Worcestershire sauce, bay leaves and cloves. Bring mixture to a simmer, then reduce heat to low. Add crab meat.
Mix and flour the raisins, fruit and nuts. Preheat oven to 350°. Cream sausage and water. Sift flour, soda and spices together; add to sausage. Stir in water and vanilla. Fold in other ingredients. Bake in well greased and floured tube pan for 1 hour or longer.
Cook pie crust and let cool. Sift together sugar and cornstarch. Take egg yolks and 1/4 cup milk and beat well, add rest of milk. Add sugar to milk mixture and cook stirring constantly until thick. Add coconut and vanilla, stir well and place in refrigerator until cool. Place in pie shell and top with beaten egg whites (12 tablespoons sugar to egg whites) or Cool Whip. Makes 1 pie.
Mix all ingredients together. Pour into a 9 x 13-inch pan. Bake at 400° until golden brown.
Mix sugar, pineapple juice, beaten egg yolks, cornstarch and butter in top of double boiler and cook until thick. Remove from heat and cool. After it has cooled, pour in drained fruit cocktail, chopped apples, bananas, nuts and pineapple.
Pour rice in bottom of a 9 x 13-inch pan. Lay chicken pieces on top of rice. Sprinkle with salt, pepper and onion soup mix. Combine cream of chicken soup and milk and pour over chicken. Bake at 275° for 2 1/2 to 3 hours. Cover with foil for the first part of baking time. This is a great recipe for Sunday dinner after church.
Beat egg yolks and sugar until light and fluffy. Add to heated milk. Cook over medium heat until thick, stirring constantly, and set aside. Beat egg whites until stiff and fold into crackers and cooked mixture with vanilla. Chill until serving. You may add a topping.
Wash figs and remove stems, but do not peel. Place in shallow dish. Sprinkle with lemon juice and brown sugar to taste. Bake, covered, at 350° for 25 to 30 minutes. Serve with Cool Whip.
Mix cornstarch, cinnamon, water and grapes together. Stir over low heat until thick, about 5 minutes. Cool 10 to 15 minutes. Pour into crust. Chill.
Mix flour, sugar and butter. Set aside 3/4 cup of this mixture. Add baking powder, salt, egg yolks and milk. Beat egg whites and fold into mixture. Pour into a greased 7 x 11-inch pan. Spread 2 cups blueberries over batter. Sprinkle with remaining crumbs. Bake at 350° for 40 to 50 minutes.
Place thawed fish in single layer in shallow pan. Combine dressing, lemon juice and salt. Pour over fish and let stand 30 minutes, turning once. Remove fish from sauce and place single layer in well-greased baking pan. Combine onion and cheese. Sprinkle over fish. Bake at 350° for 25 to 35 minutes or until fish flakes easy.
Make 1 box chocolate cake mix and follow directions on it. Pour into ice cream cones until 1-inch from top. Put the ice cream cones in a muffin tin and bake at 350° for 30 minutes. Bake right away so cones don't get soggy. When cooled, frost with your favorite frosting.
Boil water; add jello and dissolve. Stir in mayonnaise and mix well, then add other ingredients. Chill.
Combine all ingredients and process in food processor. Let stand in refrigerator overnight. Goes good with bread chunks, crackers or fresh vegetables.
Blend cream cheese, confectioners sugar and vanilla flavoring. Add nondairy whipped topping. Place in pie crust. Top with blueberries. Keep refrigerated.
Mix eggs, milk, vanilla and cinnamon. Dip slices of bread into mixture and place on a hot frying pan. Turn bread over when the side that is down turns brown. Remove from pan when other side gets brown. Serve with syrup.
Combine all ingredients except chicken wings in pan and heat to boiling, simmering for 10 minutes. Pour over chicken wings. Bake at 350° for 30 minutes or until done. Baste occasionally.
Prepare Jell-O and let set (not too solid) and whip. Add 1/2 cup sugar, rind and juice of lemon. Whip evaporated milk and mix with Jell-O mixture. Mix graham cracker crumbs, cinnamon, 1/4 cup sugar and shortening. Cover pan. Sprinkle a few nuts on top and a little of graham cracker mixture. Form graham cracker mix in 8-inch pie plate. Refrigerate.
Combine sugar, peanut butter and milk in blender or mixer; mix until smooth. Pour into 1-gallon ice cream freezer. Add enough homogenized milk to reach fill line. Freeze with ice and ice cream salt. Makes 1 gallon.
Cream butter and sugar. Mix soda and hot water. Add to butter and sugar mixture. Add beaten eggs, chopped nuts and dates. Sift flour and spices together. Add to mixture. Batter will be stiff. Drop by tablespoonful on ungreased cookie sheet. Bake at 325° until light brown.
Brown chicken in hot oil in large skillet on medium-high heat. Stir in barbecue sauce, water, corn and pepper. Bring to a boil. Reduce heat. Cover and simmer 5 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Makes 4 servings.
Beat egg white until stiff. Add brown sugar and vanilla. Beat until smooth. Dip pecans in butter. Place on cookie sheet. Bake at 250° for 30 minutes. Turn off oven and leave in 30 more minutes.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Sift together flour, cocoa, salt and baking powder. Cream butter and sugar in mixing bowl. Add dry ingredients, mixing well. Beat in eggs, corn syrup and vanilla and mix thoroughly. Stir in nuts. Spread in prepared pan and bake 40 to 45 minutes or until soft in center and edges are slightly firm. Do not overbake. Let cool completely before frosting and cutting into squares.
Finely chop all vegetables. Squeeze juice of lime in a bowl and mix in Tabasco sauce, vinegar and salt. Stir and incorporate the vegetables. Let sit for 1 hour. Serve cool with your favorite chips.
Preheat oven to 350°. In large bowl, combine all ingredients; mix well. Pour into lightly greased 9-inch pie pan or 10-inch quiche dish. Bake for 30 minutes, or until lightly browned around edge. Refrigerate leftovers.
Mix first six ingredients together. Fold in ice cream. Pour into a graham cracker crust and freeze.
Brown and drain hamburger and sausage.	Melt Velveeta cheese over meat sauce. Add garlic salt and Worcestershire sauce. Place small amount on slices of rye bread. Place on a baking sheet and bake at 400° for 10 to 15 minutes.	If you like a spicy taste, you can use hot sausage and/or Mexican-style Velveeta cheese.
Brown bacon; set aside. Add flour to drippings and brown to make roux. Add 1 quart water or broth to roux. Saute onions, pepper and celery in margarine; add to roux mixture. Add sausage and tomatoes. Add okra and cook. Add shrimp and chicken last, cook until done. Add gumbo file to taste. Makes a large pot.
Dissolve gelatin in boiling water. Add frozen strawberries. Just as it begins to thicken, fold in 2/3 of the Cool Whip. Add cake pieces and fold together until well coated. Pour into an angel food pan (tube pan) and put in refrigerator to set. Unmold onto cake plate and ice with remaining Cool Whip tinted a pale pink.
Mix together first 6 ingredients. Mix together salad dressings and pour over pasta mix. Toss, refrigerate for 4 hours to blend flavors.
Mix first 4 ingredients, then add rest of ingredients. Bake at 350° for 15 to 18 minutes.
Brown pork chops or pork steaks; dice. Salt and pepper to taste. Add cumin and garlic powder. Dice zucchini and add to pork. Add whole corn and tomatoes. Let simmer 15 to 20 minutes, until squash is tender.
Cook orzo according to package directions; drain. In 5 quart saucepan, brown bacon; drain. Add onion and parsley; cook until onion is tender but not brown. Stir in 3 1/2 cup milk, orzo, butter, salt and pepper. Add corn and bacon; simmer for 20 minutes. While cooking, blend together flour and remaining 1/2 cup milk. Stir into corn mixture; cook and stir until bubbly. Stir about 1 cup of hot mixture into the egg and return the mix to the chowder. Cook over low heat for 5 minutes more. Garnish with chives.
Bring lye and water to a boil in iron kettle. Add cracklings and boil 2 hours. When the mixture looks like syrup and all cracklings heat up, add Borax and ammonia. If you add oil of sassafras, it will have a nice scent.
Melt butter. Let cool. Mix together all ingredients (but chocolate and wax). Roll into balls. Let sit overnight in fridge. Melt chocolate (over water) and add the wax. Dip with a fork.
Combine sweetener, flour, spices and salt; mix with apples. Line pie plate with pastry; fill with apple mixture. Dot with margarine. Place top crust on pie; sprinkle with sugar substitute, if desired. Bake at 400° for about 50 minutes or until done. Yield: 8 servings. Carbohydrate 9 g, protein 3 g, fat 1.6 g, calories 220. One serving = 2 bread exchange, 1/2 fat exchange. Add extra nutritional values depending on pie crust you use.
Heat oil in skillet. Mix with all the ingredients, except cheese. Place 1/2 of the mixture in a baking dish. Sprinkle with cheese. Add remaining mixture on top of cheese. Bake at 400° until brown.
Peel, core and slice apples. Combine the sugar, flour, cinnamon and salt; blend thoroughly. Line a 9-inch pie pan with half the pie dough, rolled 1/8-inch thick. Sprinkle about 1/4 the sugar mixture over the bottom. Arrange sliced apples and remaining sugar mixture in the pan and lemon juice over the top. Dot with butter. Adjust the top crust, cutting several vents to allow for the escape of steam. Trim and seal edges. Bake in a 450° oven for 15 minutes. Then reduce the heat to 350° and continue to bake for 45 minutes longer or until the apples are tender.
Cook macaroni and drain. In large saucepan, melt butter. Add onion; cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture; mix well. Pour into buttered 2-quart casserole. Top with breadcrumbs. Bake in a 350° oven until hot and bubbly, about 30 minutes. Garnish as desired.
Mix chicken, soups and tomatoes with enough broth to be soupy, not watery. Line bottom of 2-quart casserole dish with Doritos. Pour layer of mixture over Doritos. Sprinkle with grated cheese and add more Doritos. Add more mixture. Bake at 350° for 45 minutes. Remove from oven and cover with grated cheese. Return to oven until cheese melts.
Five minutes before cake is done, bring oleo and milk to boil. Add remaining ingredients. Mix well and pour over hot cake.
Cream oil and sugar. Add eggs one at a time. Sift flour, salt and baking soda together. Add flour mixture alternately with buttermilk to the egg mixture with some of the flour being the last addition. Add lemon extract. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Mix all ingredients together using the instant pudding dry as it comes form the package. Roll into a ball and chill over night. Serve with cinnamon graham crackers or ginger snaps
Put Karo syrup and sugar in saucepan. Bring to boil. Remove from heat. Stir in peanut butter until blended. Stir in Rice Krispies. Pat into a 9 x 12-inch pan. Chill.
Cut bacon slices into thirds. Wrap piece of bacon around date. Secure with a toothpick (can be frozen at this point). Lay on baking sheet and put into oven heated to 375 degrees. Cook until bacon is done.
Melt butter in pan. Spread rice in bottom of pan and pour soup over chicken; sprinkle onion soup mix over this. Cover with foil and bake at 300° for 2 hours.
Combine green, red and yellow pepper quarters with water to cover in saucepan. Bring to a boil, stirring occasionally. Cook for 4 minutes; drain. Pack in 4 hot, sterilized quart jars. Add 1 tablespoon oil and 1 teaspoon salt to each jar. Combine 1 quart water, vinegar and sugar in saucepan. Bring to a boil, stirring frequently. Pour over peppers, leaving 1/2-inch headspace; seal with 2-piece lids. Process in boiling water bath for 10 minutes. Yield: 64 servings.
Remove crust from bread; spread bread slices with margarine. Place in greased 13 x 9 x 2-inch baking dish. Cook sausage until browned, stirring to crumble. Drain well. Spoon over bread. Sprinkle with cheese. Combine eggs, milk and salt and mix well. Pour over cheese. Cover casserole and chill overnight.
Mix vegetables together and bake 30 minutes at 350°. Crumble Ritz crackers. Mix with melted oleo. Add to vegetables last 10 minutes of baking.
Preheat oven to 450°. Combine baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop by heaping tablespoons onto ungreased cookie sheet. Bake 8 - 10 minutes. Melt butter and combine with the garlic powder and brush over warm biscuits before removing them from the cookie sheet. Makes 10-12 biscuits.
In medium bowl, combine spinach, sour cream, mayonnaise, recipe mix, and green onions.
Dissolve jello in 1 cup boiling water and add 1 1/2 cups cold water (no pineapple juice). Beat cranberry sauce lightly. Add sauce, pineapple, orange and nuts when jello begins to set.
Mix the flour, chopped nuts and oleo. Pat into a glass baking pan. Bake for 12 to 15 minutes at 350°. Cool.
Combine muffin mix with sour cream, eggs and sugar. Add remaining ingredients and bake at 350° until browned lightly.
Melt butter; then add flour, salt, red pepper, parsley and nutmeg. Cook for 1 minute and then add milk. Stir and cook until thick. Add crab meat. May be held at this point. When ready to serve, stir in heated cream and sherry. Serves 4.
Cook onion in 2 tablespoons margarine until tender, but not brown. Add flour, salt, pepper, lemon peel and parsley. Cook and stir until mixture bubbles. Blend in sour cream. Add beans; heat through, stirring. Turn into 10 x 6 x 1 1/2-inch baking dish. Top with cheese. Combine margarine and bread crumbs; sprinkle over beans. Broil just until cheese melts and crumbs brown.
Place in lightly buttered or oiled square baking pan and bake at 400° for 30 minutes.
Heat oven to 375°. Grease oblong baking dish, 12 x 7 x 2-inches. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown. Drain. Stir in seasoning mix, tomato sauce, beans, chilies and olives. Mix 1 egg, baking mix, cornmeal, milk and oil until moistened. Beat 30 seconds.
Cook hen until tender, adding salt and pepper to taste. Cook and debone. Boil spaghetti in broth.
In another bowl whip	1 cup	double cream. Then mix jello mixture with other bowl of ingredients; then fold in the whipped cream.
Peel and slice the banana and put into food processor fitted with the steel blade. Add powdered sugar, lemon juice and the Miracle Whip salad dressing. Remove to a serving bowl; fold in whipping cream.