HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients, saving some cheese and crackers for topping. Place into a casserole dish. Top with the rest of the cheese and crackers. Bake for 35 minutes at 325°.
Be sure pineapple juice and ginger ale are chilled. Combine 1/4 of juice, sherbet and ginger ale in blender, until light and frothy, about one minute. Pour into large punch bowl. Repeat with remaining ingredients. Stir in undrained thawed raspberries.
Mix Eagle Brand milk and lemon juice well. Add other ingredients and mix. Fold in 2 cups Cool Whip. Pour into graham cracker crust. Chill.
Mix well peanut butter, powdered sugar, cream cheese and milk. Pour into graham cracker crust, and sprinkle nuts on top. When sliced for serving, dip large tablespoon of Cool Whip on top. Keep refrigerated.
To beans, add enough self-rising flour to make the mix thick. Add pepper to taste. Fry in enough oil on medium heat until brown on both sides.
Boil and debone chicken. Layer 6 tortillas (having been dipped in hot chicken stock), half of chicken and sprinkle with garlic and chili powder according to taste. Add half of bell pepper and onion. Repeat layers.
Break or cut broccoli into bite size pieces. Add nuts, raisins, onion and bacon bits.
In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13 x 9 x 2-inch baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350° for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yields 4 to 6 servings.
Saute grated onion in melted butter. Alternate layers of cooked carrots, grated cheese and sauteed onion. Top with bread crumbs. Bake about 1/2 hour at 325°.
Put Crisco, sugar and salt in large bowl. Pour in boiling water and stir. Add beaten eggs and stir well. Dissolve yeast in 1 cup warm water. Add Crisco mixture. Gradually stir in 6 cups unsifted flour. Mix all together and refrigerate overnight. Roll out and cut with a 2-inch cutter. Put in greased muffin tins and let rise until double, about 3 or 4 hours. Bake in preheated oven at 425° for 7 or 9 minutes. Makes 4 dozen.
Prepare skillet with shortening or oil for frying. Mash peas with a fork and add egg, flour, pepper and salt. Stir, then drop with tablespoon in patties in skillet. Fry on medium to low heat until brown on each side. Serve with mashed potatoes.
Mix cake ingredients well. Bake in tube pan at 325° to 345° for 45 to 50 minutes.
Slice cucumbers. Dip into beaten eggs and coat with meal and flour mixture. Heat 1/2 cup oil in frying pan. Fry cucumbers, turning occasionally, until tender.
Cream butter and sugar; add sifted dry ingredients. Stir in vanilla and milk. Add walnuts, then eggs. Pour into greased and floured 3 (9-inch) cake pans. Bake at 375° until done.
Melt butter in casserole dish. Combine both corns and sour cream. Pour into butter. Sprinkle corn bread mix over corn mixture. Bake at 350° for 1 hour.
Put milk, berries, sugar and 1 pint of vanilla ice cream in blender. Cover and blend on high speed until smooth. Pour into glasses and top with a scoop of ice cream. Garnish with fresh blueberries. Yield: 4 to 6 servings.
In heavy saucepan, scald 3 cups milk (do not boil). In a bowl, beat	together the eggs, sugar and salt. Beat well, then stir in the cup of cold milk. Add some of the hot milk to the mixture. Mix well, then gradually add to the rest of the hot milk. Cook over just medium heat. Stir constantly until mixture coats the back of the spoon (do not overcook or let boil). Strain. Add 1 teaspoon of vanilla. Best if allowed to ripen in refrigerator or until next day.
Blend sugar and oil. Add eggs; beat at medium speed for 2 minutes. Sift dry ingredients together. Combine with liquids. Beat at low speed for 1 minute. Add carrots, nuts and raisins and mix to blend. Pour into 2 well-greased and floured 9-inch layer pans. (I use one 9 x 13-inch pan). Bake at 325° for 1 hour or until done. Do not open oven door during baking time. Frost with cream cheese icing when cold.
Cream butter, sugar and egg. Sift all dry ingredients together. Combine banana and yogurt in bowl; stir to mix. Add dry ingredients to creamed mixture, alternating with banana mixture until all is blended together. Stir in pecans. Pour in greased pans 1/2 full and bake at 350° for 50 to 60 minutes. Yields 3 small loaves.
Mix lemonade and milk together. Fold in Cool Whip. Pour into pie crust and refrigerate. Serve when chilled.
Mix flour, butter, sugar and egg yolk; real well. Spread in 9 x 13-inch pan. Bake at 350° for 20 minutes or until golden brown. After baking, place Hershey bars on baked crust. Spread when Hershey bars are melted and sprinkle top with nuts.
In large pot, combine all ingredients except shells. Simmer over low heat until carrots are tender (about 30 minutes). Serve over cooked shells.
Mix sugar, cocoa, salad dressing and vanilla together. Add flour, baking powder and salt. Stir in warm water. Bake in a greased baking pan at 350° for 30 minutes.
Coat surface of steak with a mixture of flour, salt, marjoram and pepper. Brown steak well on both sides in hot shortening in a large frypan with close fitting cover. Sprinkle any remaining flour mixture over steak. Add 1 cup of onions and the remaining ingredients. Cover and cook slowly for 1 1/2 hours. Add remaining onions. Cover; continue cooking until meat is fork-tender, about 1 hour. Serves 6.
Beat together eggs, sugar and oil. Mix in flour, baking powder, soda, salt, cinnamon and vanilla. Add zucchini and nuts. Pour into greased and floured pans. Bake at 350° for 45 minutes. Very good with cream cheese that has been thinned a little with milk and powdered sugar.
Preheat oven to 350°. Cook zucchini until tender. Mix all ingredients and spread in greased 13 x 9-inch pan. Bake for 30 minutes. Cut in squares.
Beat cream cheese until soft and fluffy. Add sugar and peanut butter. Slowly add milk, blending thoroughly with mixture. Fold in Cool Whip. Freeze until firm.
Beat eggs. Add milk, ham, salt and pepper. Pour into 2 unbaked 9-inch pie shells. Sprinkle with cheese. Bake at 350° for 45 minutes. Other ingredients may be added, such as peppers, mushrooms, bacon, etc. Makes 2 pies.
Mix sour cream, cream cheese, taco seasoning and spread in bottom of platter of pan (approximately 13 x 9-inch). Top with lettuce, onions, tomatoes and cheese. Serve with tortilla chips.
Cream eggs, shortening and sugar. Add remaining ingredients and mix well. Bake at 350° for 1 hour.
Grease bottoms only of 12 medium muffin tins or use paper liners. Mix cereal and milk in large bowl; let stand 5 minutes or until softened. Stir in remaining ingredients. Fill tins almost full. Bake for 22 to 25 minutes or until golden brown. Immediately remove from pans.
Combine all ingredients, stirring well. Serve with Australian Outback Salad or fresh fruit salad.
Cook chicken (skin and remove fat) in salted water with bay leaf until tender. Remove from broth, throw away bay leaf. Remove bones and cut or tear meat into pieces; set aside. In very large bowl or pan, crumble cornbread and white bread; add seasoning, chicken broth and soup. Mix thoroughly. If too dry, add the can of water. Mix in chicken. Generously grease 3-quart baking dish or roaster pan. Put dressing in pan. Dot with butter or margarine. Bake at 450° until golden brown.
Melt the butter in a heavy saucepan. Add the chocolate and melt over low heat. Remove from heat. Cool slightly. In a bowl beat the sugar and continue beating until light and creamy. Add the chocolate mixture and the orange rind and pecans. Put the mixture in the refrigerator. Chill until set and easy to handle. With two spoons, roll the mixture into balls. Place chocolate sprinkles on a piece of waxed paper. Roll the chocolate balls in sprinkles until covered. Let chocolate balls firm up in the refrigerator before serving.
In a large glass bowl, combine cranberries, broccoli, cabbage, walnuts, raisins, onion and bacon. Combine remaining ingredients and pour over cranberry mixture. Toss well. Cover and refrigerate for up to 24 hours. Serve on leafy lettuce. Yield: 6 to 8 servings.
You will need a graham cracker crust in a pie plate. Spoon softened rainbow sherbet into shell and freeze hard. Top with 1 small carton of Cool Whip. Add candy sprinkles or shaved chocolate for color. Freeze. Slice and serve.
Boil chicken until done. Break chicken into pieces and line bottom of 9 x 13-inch baking dish. Mix both cans of soup with 1/2 cup milk and salt and pepper to taste. Pour over the chicken. Cover with Pepperidge Farm stuffing. Combine melted margarine with 1/2 cup of chicken broth and pour over top of stuffing. Bake for 35 to 40 minutes at 350°.
Drain clams; place aside. Add reserved juice gradually to clams and cream cheese. Add Worcestershire sauce and Tabasco, seasoned salt, pepper and garlic salt to taste.
Butter and flour 2 (9 x 13-inch) pans. Preheat oven to 350°. Mix all ingredients together. Add 1 cup chopped walnuts. Pour into pans. Bake 25 minutes. When cool, frost with cream cheese frosting. May be frozen up to 6 months.
Cream butter and sugar. Add eggs (one at a time). Sift flour and cinnamon twice, leaving enough to flour fruit. Add nuts. Put in vanilla and bake 3 hours at 300°.
Combine cream, flour, salt, paprika, garlic powder, pepper and onion. Arrange one cup of potatoes in the bottom of a two qt casserole dish, cover with 1/3 of the cream mixture and dot with 1/3 of the butter. Top with two more layers of potatoes and cream mixture. Then pour the boiling water over the top of the layers. Bake at 350° for 1 to 1 1/2 hr or until potatoes are tender.
Cut bacon into 1 1/2-inch squares. Thread skewers with sirloin, bacon and mushrooms caps. Repeat until skewers are full. Marinate in dressing for 2 or 3 hours at room temperature, turning frequently. Cook over charcoal grilled to desired doneness.
Mix all together in a cake pan. Mix thoroughly. Bake at 350° for 20 to 25 minutes.
Combine sugars and sour cream in large saucepan. Cover over medium heat, stirring constantly, until sugar is dissolved. Continue cooking without stirring to 234° on candy thermometer or until mixture forms soft ball in cold water. Remove from heat. Add vanilla and nuts. Stir gently until all nuts are cooked. Pour on wax paper. Separate nuts with fork. Let dry; store in airtight container.
Peel potatoes and cut into cubes. Place in boiling water and cook 5 minutes to soften slightly. Drain. In large kettle, place potatoes, cream-style corn and oleo. Add evaporated milk and whole milk. Cook on medium to low heat until oleo is melted and milk is warm. Don't boil. Stir occasionally to avoid sticking.
Brown pork in fat; add water, cover and simmer 1 hour. Drain pineapple and save syrup. Combine brown sugar, vinegar and soy sauce; add to pork. Mix cornstarch well with pineapple juice and add. Continue cooking, stirring until gravy thickens. Add pineapple, green pepper and onion. Cook 2 to 3 minutes and serve over rice with soy sauce.
Dissolve jello in the boiling water. Add the cranberry sauce and pineapple and stir until well mixed. Pour the mixture into a 9 x 13 inch glass baking dish. Place in the refrigerator until slightly thickened, about 30 minutes. Remove from the refrigerator and stir in the pecans. Place back in the refrigerator for at least 3 hours, or overnight, before serving. Cut into 12 servings and use a spatula to remove. Enjoy!
Cook broccoli about 8 minutes in boiling water. Drain. Mix mushroom soup, mayonnaise, onion, cheese and egg with broccoli.
Dip chicken in egg, milk and bread crumbs. Brown lightly in olive oil. Remove chicken and set aside. Make gravy with flour and butter. When bubbly, add wine and water. May need to add more water to get to right consistency. Squeeze in lemon juice. Add chicken to gravy. Slice lemons on top. Add salt and garlic. Cover and simmer 20 to 30 minutes. Serve over pasta. Soooo Good!
Mix carrots, sugar, eggs, vegetable oil and nuts by hand. Mix well and add the flour, salt, soda and cinnamon. Mix all by hand; do not beat. Bake at 375° for 40 to 45 minutes in a well-greased cake pan. Cool well and ice with cream cheese icing.
Saute onion, green pepper and celery in margarine. Combine remainder of ingredients, except for topping and mix well. Spoon into a 13 x 9-inch baking dish. Sprinkle with bread and dot with margarine. Bake at 350° for 30 minutes. If mixed ahead of time and refrigerated, increase baking time to 10 to 15 minutes. Extra rice and grated cheese may be added.
Saute onion in oleo in microwave. Crumble bread crumbs. Add onion, oleo, eggs, chicken, soup and seasonings. Add enough broth to make it fairly soupy. Can use canned broth or instant bouillon and water. Cook in crock-pot on low 4 hours.
Heat oven to 350°. Lightly grease cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cocoa, baking soda and salt; set aside. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add eggs; blend well. Stir in flour mixture; mix well. Stir in mint chips.
Slice and saute linguica; add sirloin. Pour off fat. Saute onion, mushrooms, bell pepper and garlic. Add to meat and let simmer. Salt and pepper to taste. In a large slow cooker or stew pot, add all ingredients and simmer for 2 to 3 hours. Add 5 to 6 slices of bacon in the last hour.
Mix the first 4 ingredients and let marinate overnight. Freeze rolls so that they are hard and slice them lengthwise like a big sandwich bun. Spread mustard mixture on bottom of rolls. Layer Swiss cheese, ham, more cheese, etc. Spread rest of mustard mixture on underside of rolls. Spread a little mixture on top of sandwich. Cover with foil; bake about 15 minutes at 300°. Uncover and bake 10 to 15 minutes more. Slice into individual sandwiches. They stay together better if you leave them in the foil pan the rolls came in.
Beat margarine and sugar in a large bowl till smooth and add applesauce, eggs and milk and beat till smooth. Add bananas and beat at low speed. Then beat at high speed 1 to 2 minutes.
Mix together cake mix, 1 egg and melted margarine and press into 9 x 13-inch pan. Mix together cream cheese, 2 eggs and confectioners sugar and pour over top of mix. Bake at 350° for 30 to 35 minutes.
Hollow out the loaf of bread, reserving as much as possible to slice thin for the dip. Saw-tooth the crust as you would a watermelon.
Cut meat in small strips (cuts easier if frozen). Sprinkle meat with seasonings. Brown meat in heavy skillet with shortening or oil. Stir in mushroom soup and 1 cup of beef broth. Cover and simmer for 30 minutes or until meat is tender. Add onions and cook 10 minutes longer.
Heat water and sugar to boiling, stirring until sugar dissolves. Cool. Chill all ingredients. Stir together in large punch bowl. Makes 60 servings.
Set aside 1 cup of Chow Mein Noodles. Mix remaining ingredients, mix well. Put in 10x6x1 1\2 baking dish. Sprinkle with cup of chow mein noodles. Bake at 375° for 30 min.
Pour apples into 9 x 13-inch greased casserole dish. Melt together margarine and Velveeta cheese, then add sugar. Remove from heat and add flour. Add to apples. Bake at 350° until bubbly and browning, approximately 30 minutes.
Combine all ingredients except the pasta. Bring to a boil in a skillet. Reduce heat; cover and simmer 10 to 15 minutes. Serve over hot pasta.
Prepare instant potatoes for 6 servings. Add cream, egg, chopped onion and sour cream. Sprinkle with paprika. Combine ingredients and bake for 30 minutes at 400°.
In saucepan, combine juice and remaining ingredients. Heat until it boils and thickens. Add pineapple slices. Heat through. Spoon over cooked ham or chicken.
Melt oleo and sugar together. Add dates and bring to a boil. Add eggs and milk to date mixture and boil for 2 minutes. Cool slightly (15 minutes), then add Rice Krispies, salt, vanilla and nuts. Cool. Form into balls when you are able to roll them in your hand. Roll in flaked or shredded coconut.
Cream Crisco and sugar. Add eggs and beat 1 minute. Add cocoa and vanilla. Put red cake coloring in buttermilk. Add slowly with flour. Put vinegar in soda and add last. Make 3 layers and bake at 350° for 25 to 30 minutes.
Cook chicken and onion in water to make broth. When done, remove chicken from bones and add to broth.
In 13 x 9 x 2-inch pan, layer the pineapple and pie filling. Sprinkle cake mix over cherries. Over cake mix, sprinkle pecans. Cut margarine into patties and place on top of nuts. Bake 1 hour at 350°. Serve with Cool Whip, ice cream or just plain.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Prepare cake mix as package directs. Pour 2 cups batter into pan and bake 15 minutes. Melt caramels and margarine in saucepan and remove from heat. Add milk and mix well. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture. Top with nuts. Return cake to oven and bake 30 to 35 minutes or until cake springs back. Cool and serve.
Peel mushrooms and dice, then saute for five minutes in butter. Blend in flour, salt and Accent. Stir in cream and simmer until thick. Add chives and lemon juice. Blend well. Remove crusts from bread and roll slices thin. Spread with mushroom mixture and roll up. Pack and freeze if desired. When ready to serve, defrost; cut each roll in half and toast on all sides in a 400° oven for about 20 minutes.
Saute onion, celery and mushrooms in butter until tender. Combine broccoli, soup and cheese. Cook over low heat until cheese melts, stirring occasionally. Add sauteed vegetables to broccoli mixture, stirring well. Serve hot.
Boil white potatoes, cool and cut in small cubes. Chop celery, onions and green pepper very fine. Combine all ingredients with salad dressing and mix with potatoes. Garnish with paprika.
Mix well; put into casserole dish and sprinkle coconut lightly on top. Put small marshmallows on top and brown lightly. Use more or less pecans, raisins and coconut, as you like.
Combine Crisco, salt and peanut butter; mix well. Add granulated sugar and brown sugar gradually and cream thoroughly. Add beaten eggs and mix well. Stir in flour and soda, blending well. Roll into balls the size of walnuts. Press cookies lightly with a fork. Bake in a slow oven (325°) 8 to 10 minutes.
Saute mushrooms, carrot, garlic, onion, celery and green pepper in Wesson oil in Dutch oven. Add sausage; cook until sausage loses redness. Drain fat. Add remaining ingredients. Simmer, uncovered, 40 minutes, stirring occasionally. Serve over hot, cooked spaghettini. Makes 4 to 6 servings.
Put potatoes in serving bowl. Mix all other ingredients very well, then drizzle over potatoes. Gently stir until all potatoes are covered with dressing. May be served warm or cold. Makes 4 to 6 servings.
Mix all ingredients together and shape into loaf. Bake 1 hour at 350°. Makes 10 servings.
Put first 7 ingredients in crock-pot. Cook 5 to 6 hours. After sour cream. Serve over rice.
Brown hamburger until done in skillet. Peel and slice potatoes about 1/3-inch thick. Mix enough water with soup to make 3 cups. Open and drain beans. Put a layer of potatoes, green beans, salt and half of hamburger. Repeat layer. Pour soup over top. Bake at 425° for 30 to 35 minutes.
Roast sesame seed in frying pan until brown. Remove from heat and crush. Mix seed, wine and onions in bowl with sliced meat and let stand for 1 hour or more. Put meat on grill until cooked.
Put chicken in crock-pot. Add soup and water. Cook on high for about 8 hours.
Cook sugar and butter to 300° or until the mixture turns brown. Spread mixed nuts in jelly roll pan. Pour cooked mixture over nuts. Top with chocolate chips. Spread with wooden spoon. Cool and break into pieces.
Mix sugar, shortening and hot water; add cold water, salt and eggs. In small bowl, mix yeast, warm water and salt. Add to first mix; add flour and mix well. Cover with cloth (wet). Refrigerate; let rise until double in height. Take out and make rolls. Brush with melted butter. Rise 1 hour or until doubles in size. Bake at 375° about 10 minutes.
Put ingredients into saucepan and cook over medium heat until hot. Put crushed chips, shredded Monterey Jack cheese and chopped avocado (optional) into serving bowl and ladle soup over it.
Cream shortening, sugar, molasses and egg. Sift together the dry ingredients. Add to cream mixture, then add butterscotch morsels. Chill 2 hours. Shape into 1 inch balls and roll in granulated sugar. Place in sprayed cookie pan. Top with pecan and bake at 370° for 10 to 12 minutes. Makes about 3 dozen.
Mix and place on large cookie sheet. Sprinkle with nuts and butterscotch bits. Bake at 350° for 20 minutes.
Wash and trim broccoli; cut stalks into spears. Cook broccoli, covered in a small amount of boiling unsalted water about 10 minutes or until crisp-tender. Drain.
Beat eggs. Add evaporated milk, sugar, whole milk and vanilla. (If adding fruit, process in blender and add to mixture.) Freeze in electric or crank freezer.
Mix together use 1/4 to 1/2 cup mix for each cup. Pour boiling water over mix.
Peel and cut in half; drop in hot grease in "Fry Daddy" or deep fryer. Cook as you would French fried potatoes.
Mix together chicken, cheese, celery, pineapple, nuts, paprika, mayonnaise and 1/2 cup Cool Whip. Pile in a baked pie crust. Pillsbury's ready to bake crust is good. Frost top with 1 cup Cool Whip and garnish with grated carrots. Chill until serving time. Serves 6.
Brown ground venison; drain. Mix all ingredients in slow cooker. Add garlic salt, pepper and chili powder to your own taste. Cook for several hours in slow cooker.
Melt chocolate in top of double boiler. Add evaporated milk and stir for 2 to 3 minutes, then add vanilla and sweetener. Spread on small foil pan or plate. Chill. Cut into 8 small pieces. Form into egg shaped ball and roll lightly in pudding powder or nuts.
Season ribs with seasoned salt and pepper. Roast in shallow covered pan about 1 hour at 375°. Drain off fat. Make spaghetti sauce mix as directed on package, using tomato sauce and omit oil. Add remaining ingredients; simmer 15 minutes. Pour over ribs; continue roasting, uncovered, about 1 hour at 350°. Baste several times.
Saute onions and pepper to juice of tomatoes in saucepan and bring to boil. Let simmer until reduced about half in volume. Cut tomatoes in small pieces or mash and add with seasoning to juice. Let simmer briefly. (Should be quite thick.) Serve over patties.
Put all of the ingredients in bowl and mix with hands. Make into balls and place on cookie sheet. Bake at 350° for 15 minutes.
Drain marinade from artichokes. Chop artichokes with onion, olives and tomatoes. Add garlic, basil, salt and pepper and stir. Chill and serve. Makes 2 cups.
Lay dough on cookie sheet, joined together, making a crust. Bake according to package directions. Let cool. Mix cream cheese, dressing and mayonnaise with mixer. Spread on top of crust. Prepare vegetables and arrange on top of crust with dressing. Add cheese. Refrigerate 1 hour before cutting into pieces.
Sift flour, cream of tartar, soda and salt into mixing bowl. Cut in shortening until it is a very fine crumb. Beat eggs with sugar and vanilla. Add to flour mixture. Mix well. Shape into balls about the size of a walnut. Place on cookie sheet 2-inches apart. Flatten each with bottom of a small glass tumbler covered with a dampened cloth. (Or you may first dip the bottom of the tumbler in oil and then in sugar.) Bake in moderate oven (375°) about 8 to 10 minutes, until light brown. Yield: 3 dozen cookies.
Sift together dry ingredients. In separate bowl, mix eggs, sugar and vegetable oil. Add flour mixture and beat well. Add pumpkin and beat into mixture. Bake at 350° for 30 to 35 minutes.
Prepare a batter for a white cake. Bake as small drop cakes. Cool. Cover with white icing. Roll in coconut.