HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up meat in pieces. Place in a greased casserole dish. Mix together celery soup and chicken stock; bring to a boil. Pour mixture over chicken. Next, mix together oleo, flour, salt, pepper and milk. Beat until smooth and pour over chicken. Bake at 425° for 30 minutes or until crust is brown.
In a mixing bowl, combine ground beef, one package brown gravy mix, 1/2 cup water, onion, onion powder and garlic powder. Shape in 6 or 8 patties and place in pan at least 1-inch deep; broil in oven, turning to brown on both sides. When browned, combine remaining package of gravy mix with 2 cups of hot water; pour over patties after they have been drained of grease. Place in oven again and turn heat to 450° (425° glass). When gravy begins to boil, leave in oven until it thickens a little, about 10 minutes depending on pan size. Serves 6 to 8.
Pick leaves off stems. Throw stems away. Cut up leaves; wash. Wash ham hocks. Put ham hocks in 3-quart pot full of water. Cook ham hocks until tender. Put greens in with ham hocks. Salt to taste. Cook until leaves are soft. Serve with Southern Fried Cornbread.
Combine all ingredients except flour. Mix thoroughly (not with mixer). Add flour gradually. Cover and let rise about 1 hour in a warm place. Punch down; put in greased small loaf pans or casserole dish. Let rise, covered, 30 to 40 minutes. Bake for 40 minutes at 325°. Recipe can be doubled, but use 9 x 13-inch pan.
Mix mayonnaise and sugar until blended. Sift dry ingredients and add alternately with water. Add vanilla and blend until smooth. Bake in 350° oven in an 8 x 8 x 2-inch pan for 40 minutes or until done.
Mix all ingredients well, including pineapple juice; mash together and put into greased 2 1/2-quart casserole. Heat through well in 350° oven for about 20 minutes. Cover top with miniature marshmallows and return to oven long enough to melt marshmallows. Serve immediately.
Heat oven to 375°. Combine flours, baking powder, baking soda and salt. Stir in raisins and caraway seed. Add enough buttermilk to make a dough that is firm, but not dry. Turn the dough out onto a lightly floured surface and knead until it is smooth, 2 or 3 minutes. Shape the dough into a round loaf and, using a sharp knife, slash a large X 1/4-inch deep across the top. Place loaf on a lightly greased baking sheet and bake for 35 to 40 minutes, or until the bottom of the loaf sounds hollow when tapped.
Break up uncooked noodles. Add onions, cabbage, green pepper, frozen peas and nuts. Mix together flavor packet from noodles, sugar, vinegar, oil, pepper and salt. Pour over cabbage mixture. Mix and let set 24 hours in refrigerator. Mix and serve. Easy to make, tastes good and serves a lot.
Dissolve the jello in 1 1/2 cups boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in whipped cream. Cover bottom of a 9-inch pan with 1/2 of the torn pieces of cake. Pour over half of the strawberry cream mixture. Add another layer of remaining cake pieces and pour remaining strawberry cream mixture on top. Refrigerate at least 4 hours.
Mix orange juice, eggs, pumpkin puree, butter, sour cream and orange zest until well blended. Mix dry ingredients in a separate bowl. Add wet mixture to dry mixture. Stir gently until dry ingredients are moistened, but avoid overmixing. Bake in oiled muffin tins at 350° until golden brown on top, approximately 25 minutes.
Microwave caramels, margarine and water in glass bowl on High for 2 1/2 to 3 1/2 minutes, or until smooth, stirring every minute. Pour cereal; toss until well coated. Press into greased 13 x 9-inch baking pan. Let stand until firm.
Cover pork chops with mustard. Melt butter and fry chops until brown and mustard starts to fall off. Saute onion in reserve butter. Add flour and stir until thin and brown. Pour in milk. Stir until thick; add water if necessary. Add chops and simmer for 1 hour.
Cook and drain broccoli. In a shallow baking dish combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of the onions. Bake at 350° for 25 minutes; top with remaining onions. Bake 5 minutes more.
Combine first 4 ingredients in a bowl, beating until smooth. Heat 1/4 inch oil to 375° in a skillet. Cover bottom opening of funnel with finger. Pour 1/4 cup batter into funnel. Hold funnel over skillet; remove finger from funnel to release batter into hot oil. Move funnel in a slow circular motion to form a spiral. Fry one minute or until edges are golden brown. Turn and fry until golden. Drain on paper towel. Sprinkle with powdered sugar.
Beat cake mix, egg and oleo together. Pat into a 9 x 13-inch pan and set aside. Beat together until smooth: cream cheese, eggs and powdered sugar. Pour over first mixture. Bake in 350° oven (preheat) for 40 minutes (or until golden brown). Cool. Cut into squares.
Combine fruits and nuts; coat well with 1 cup of the flour. Cream margarine and sugar together until light and fluffy. Add eggs,	one at a time, beating well after each. Combine corn syrup and orange juice. Add alternately with remaining flour to creamed mixture. Fold in fruits and nuts. Pour batter into well-greased	pans of desired shapes. For 4 1/2 x 2 5/8 x 2-inch pans, bake 60 to 70 minutes at 275°. For 5 1/2 cup ring mold, bake 75 to 85 minutes at 275°. Makes 8 small loaves or 2 ring cakes.
Cook macaroni, rinse with cold water and drain. In large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and black pepper. Add macaroni, celery, green pepper and onion. Toss to coat well. Cover, chill and garnish as desired. Makes about 8 servings.
Heat 1-inch vegetable oil to 375°. Mix cornmeal, salt, onion and baking soda. Stir in buttermilk. Drop by spoonfuls into the hot oil. Fry until brown, approximately 2 minutes. Enjoy!
Combine potatoes, onion, salt and pepper in a shallow 1-quart microproof casserole. Dot with butter. Cover. Cook on High (max power) for 15 to 19 minutes, or until potatoes are tender, stirring every 5 minutes. Sprinkle with paprika before serving.
Mix butter, sugar, cocoa and flour, then add remaining ingredients; mix well. Pour in pie shell. Bake at 350° until center of pie barely shakes when touched.
Combine all ingredients. Bring to soft ball stage (238° to 240°) on candy thermometer. Remove from heat and stir until mixture cools and thickens. Spoon out on buttered wax paper or aluminum foil.
Combine shrimp, green onion, cornstarch, 1 teaspoon salt and pepper in a large bowl. Toss to mix. Stir-fry shrimp mixture in hot oil in wok for 3 to 5 minutes or until shrimp turn pink. Remove from wok. Stir rice, eggs and 1 1/2 teaspoons salt together in a bowl. Pour into hot wok. Stir-fry over medium-high heat for 2 minutes or until eggs are cooked. Add shrimp mixture. Stir-fry until mixed.
Put raw French fries in bottom of 9 x 13-inch baking dish or a very large casserole. Brown ground beef and onion; drain. Add corn and soups. Pour over French fries. Dot with oleo. Bake at 350° for 1 1/2 hours.
Stir together sugar and corn syrup in a deep microwave dish. Microwave on High 4 minute. Stir in peanuts and salt. Microwave on High 4 more minutes. Add butter and vanilla to syrup and peanuts, blending well. Microwave on High 2 minutes. Remove from oven. Add baking soda and stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.
Mix the first 5 ingredients until crumbly; press half of the crumb mixture into greased baking dish. Cover with rhubarb. Combine sugar, cornstarch, water and vanilla. Cook until thickened and clear. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350°.
Mix thoroughly. Bake at 350° in preheated oven. A little bacon grease enhances flavor (optional).
Mix well and pour into buttered casserole. Set in pan of water. Bake at 350° for 1 hour.
Pour cooled tea into Beverage Server. Stir in sugar and lime juice. Stir in chilled pineapple juice and ginger ale. Pour into Iced Tea Glasses and garnish with lime rings.
Cream oleo and eggs, one egg at a time, beating well. Add vanilla and powdered sugar. Gradually add flour and fruit. Bake in well-greased tube pan for 1 hour and 10 minutes at 350°.
Soften vegetables in microwave with 1/2 stick margarine. Put in baking dish. cover with velveeta cheese cubes and top with Ritz crackers. Melt 1 stick margarine and pour over everything. Cover and bake at 350 for 35-45 minutes. After 35 minutes check to see if veggies are cooked. Cooking time depends on how cooked the vegetable got when softened in the microwave.
Mix all ingredients together. Place in a buttered 11 x 7-inch casserole dish. Bake at 350° for 18 minutes.
In small skillet, melt butter; add onion, celery and green pepper. Saute until onion is translucent. Arrange vegetable mixture evenly in bottom of baked pie shell. Crumble salmon in an even layer over vegetables; sprinkle evenly with cheese.
Brown hamburger and onion. Mix mushrooms, pizza sauce and Cheddar cheese soup. Slice loaf of French bread or garlic bread lengthwise. Lay bread, cut side up, on cookie sheet. Heap hamburger mixture on bread. (May add pizza cheese if you like.) Bake at 350° for 20 minutes. Slice and serve.
Chill salted cucumbers 30 minutes and dry. Combine remaining ingredients well and add cucumbers.
Cream the butter and sugar. Add eggs and beat well. Mix with milk, baking powder, salt and vanilla, then add cracker crumbs. Roll raisins and pecans in small amount of flour. Add to cake mixture; mix well. Pour mixture into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Melt butterscotch chips in saucepan over low heat, stirring constantly. Remove from heat and stir in noodles and nuts until well coated. Drop by teaspoonfuls onto waxed paper.
Dissolve gelatin in boiling water. Stir in vinegar. Chill until almost congealed. Add remaining ingredients; mix well. Place in mold; chill until firm. Serves 8.
Combine ingredients. Use enough buttermilk to make batter like corn bread. Makes 2 pans. Bake at 450°.
Place strawberries in food processor and process until well blended. Add remaining ingredients and mix well. Chill several hours or overnight. Serves 4 to 6.
Combine sugar and 2 cups water in small saucepan. Bring to a boil; boil 1 minute. Remove from heat. Add sliced lime or orange. Cool to room temperature. (Can be made ahead. Cover and refrigerate up to 24 hours.) Strain into pitcher; add lemon juice and 5 cups more water. Pour into ice filled glasses. For pink lemonade, add 2 drops grenadine or 1 tablespoon cranberry juice to each glass.
In a bowl, dissolve gelatin in boiling water. Break up and stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Chill until partially set. Stir in nuts. Pour into an 11 x 7 x 2-inch dish. Chill until firm. Cut into squares. Serve on lettuce leaf and top with a dollop of mayo. Yield: 12 servings.
Brown beef and onions. Stir all together. Put in 9 x 13-inch baking dish and bake at 350° for 45 minutes, covered and for 1/2 hour uncovered. Last 15 minutes of baking, add 1 medium can of Chinese noodles. Put back in oven.
In a 2-quart casserole, combine the potatoes and water. Cover tightly and cook on High (100%) for 7 to 13 minutes or until fork-tender, stirring once halfway through cooking. Let stand covered 3 minutes. Meanwhile, in a 1-quart glass measure, combine milk and 4 tablespoons butter. Cook on High for 1 minute. Set aside.
Dissolve gelatin in cold water. Add 1 cup boiling water, sugar, salt, pineapple and juice. Chill until thickened. Prepare 2 packages dessert topping according to directions. Fold into gelatin mixture. Fold in cake pieces. Place in 9 x 13-inch pan. Chill overnight. Prepare remaining topping, put on cake and sprinkle with coconut.
Cream butter and shortening in a large mixing bowl using an electric mixer. Add vanilla and salt. Gradually add sugar one cup at a time, beating well at medium speed after each addition. Scrape bottom and sides of bowl often. When all sugar has been added, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you're ready to decorate.
Melt butter and cocoa over water and add vanilla and beaten egg. Mix well and add other ingredients. Press into 9 x 13-inch pan. Put in refrigerator and let set while making second layer.
Mix all dry ingredients together thoroughly. Dissolve yeast in lukewarm water. Add pinch of sugar. Beat together egg and cheese until smooth. Add melted lard or shortening and yeast. Combine all ingredients in a large bowl, adding flour mixture slowly and beating after each addition until stiff dough is formed.
Mix in order given. Bake in well-greased and floured tube pan at 350° for 40 minutes.
Preheat oven to 350°. Place potatoes in shallow baking dish. Sprinkle with salt and pepper. Lay chops on potatoes. Combine diluted soup and catsup; pour over chops. Cover and bake 1 1/4 to 1 1/2 hours. Uncover last 15 minutes and thicken sauce if desired. Serves 6.
Cook frozen beans in salted water, and drain. Combine milk, cream of mushroom soup over beans, add onions. Pour into casserole. Bake 350° for 20 minutes. Garnish with bread crumbs. Serve hot.
Mix together and press into jelly roll pan. Melt 1/2 large Hershey bar. Spread over mixture. Cut into 2-inch squares.
Cook broccoli according to directions. Add to broccoli the rice and soup. Put Cheddar cheese on top. Simmer until cheese melts. Stir casserole so cheese is mixed in. Top with Cheddar cheese. Cook in oven at 300° to 350° for 30 minutes or until brown.
Saute vegetables in hot oil until golden brown. Add tomatoes and spices. Simmer 30 to 45 minutes. Serve over cooked ravioli and serve with Parmesan cheese.
Split breasts in half (can leave whole), remove bone and dust with flour. Heat oil and butter; add garlic, brown and discard. Add chicken. Brown thoroughly. Season with salt and pepper. Add Prosciutto, rosemary, bay leaf and mushrooms. Cook 3 to 4 minutes to saute mushrooms. Add wine and simmer gently for about 1 minute. Add tomato paste mixed with water; mix well. Transfer to baking dish. Bake at 350° for 20 to 30 minutes or until tender, basting occasionally so chicken will be well glazed with sauce. Yields 6 servings.
Split wienies through middles. Cut cheese slices. Put in wienies. Preheat oven to 400°. Put wienies in oven. Cook until golden brown.
Mix sugar, eggs and oil well. Add flour, soda, cinnamon, baking powder and salt. Beat well. Add grated zucchini and nuts. Bake in two small loaf pans at 350° for 1 hour.
Press mix pretzels and oleo in a 12 x 9-inch pan. Bake at 350° for 10 minutes. Let cool completely.
In saucepan bring water and sugar to a boil. Stir in apricot Jell-O and remove from heat; cool in refrigerator. At room temperature add cream cheese; mix well with mixer, then add Cool Whip and mix with mixer. Then add crushed pineapple. Place in refrigerator for 3 hours or so. You can add chopped pecans, if you like.
Heat milk over low heat until just hot, stirring occasionally. Stir in oats. Remove from heat and let stand for 5 minutes. Combine flour, baking powder, cinnamon, ginger, soda and salt.
Grease and flour Bundt pan. Mix oil, sugar and eggs. Mix dry ingredients and add to oil, sugar and eggs. Add sour cream and coconut. Add apples and mix well. Bake in Bundt pan about 50 minutes at 350° or until crust breaks away.
Cream butter or margarine; add brown sugar, cream well. Blend in corn syrup and vanilla. Add eggs and pecans. Bake at 400° for 10 minutes, then bake at 350° for 35 minutes or until set.
Heat all in pan. Thin with milk if necessary. Serve warm with rye or pumpernickel crackers.
In a large bowl, cream butter and sugar. Add egg. Mix well. In separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, pecans and vanilla. Mix thoroughly. Press 2/3 of dough into a greased 9 x 13 pan. Spread preserves. Crumble remaining dough over preserves. Bake at 350° for 30 minutes. Cool in pan. (Makes 36 bars.)
Mix first four ingredients. Leave 1 hour, then drain for 3 hours. Heat remaining ingredients to boiling. Put the vegetables in jars, pour vinegar mix over vegetables and cover tightly. Can put jalapeno peppers and red pepper to taste. Great for eating with beans and rice.
Beat eggs in large bowl. Add milk and mix. Add sugar, vanilla and salt. Mix well. Mix in peaches until well blended. Pour into ice cream freezer.
Prepare salad dressing mix with wesson oil, vinegar, and water as directed on envelope. Set aside. Cook pasta as directed on package; drain. Rinse with cold water and drain. Run cold tap water over vegetables in a strainer to thaw completely; drain. Combine pasta, vegetables, chicken and cheese in a large bowl. Toss with salad dressing. Chill. Serve on a bed of lettuce, if desired. Makes 8 cups or 8 servings.
Make a paste of the cocoa and food coloring and mix well. Set aside. Cream the sugar and shortening. Add eggs, one at a time, beating well. Add vanilla and the red paste. Mix well. Add flour and buttermilk. Dissolve baking soda in vinegar and add to batter. Mix well and pour into two round cake pans. Bake 35 to 40 minutes or until toothpick comes out clean.
Sift flour with next four dry ingredients. Combine egg with milk, vanilla and salad oil. Pour into dry ingredients. Add diced apples, then stir just enough to moisten completely. Spoon into greased muffin tins, filling about two-thirds full. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon for topping. Dip apple slices into cinnamon sugar and press one lightly into each muffin cup. Bake at 400° for 20 minutes. Serve warm. Makes 12 large muffins.
Layer Banana Split Pie in order listed. Each serving provides 1 bread selection, 1 fruit, 1 milk and 50 optional calories.
Drain corn, reserving 2 tablespoons liquid. Combine reserved liquid and cream cheese in saucepan. Heat and blend until smooth. Stir in remaining ingredients. Makes 4 to 6 servings.
Put first 4 ingredients in pot and simmer slowly for 2 to 3 hours. Add celery salt, salt, allspice, cinnamon and ground cloves. Stir constantly until thoroughly mixed. Add vinegar and brown sugar. Cook a little longer. Put in jars while hot and seal the jars. Makes 12 pints.
Combine, stir and dissolve the 2 packages of cherry Jello, sugar and boiling water. Add water, lemon juice, pineapple juice and extract. Pour in container. Freeze until hard. Take out 4 to 5 hours before serving. Pour in cold ginger ale. Makes a lot of punch so be prepared to serve a lot of people.
Mix jello and pudding; stir in water. In a saucepan, cook until boiling point. Remove from heat and add miniature marshmallows. Stir to dissolve, then add apricot halves with juice. Stir well. Pour into 9 x 13-inch baking dish. Chill overnight.
Heat oven to 325°. Butter 1 1/2 quart casserole. Cook broccoli as directed on package; drain. Beat baking mix, milk, eggs and salt with hand beater until smooth. Stir in broccoli and cheese. Pour into casserole dish. Bake until knife inserted halfway between enter and edge comes out clean, about 1 hour. Serve immediately. Makes 6 servings.
Preheat oven to 375°. Add sugar, oil, eggs, baking powder, soda, cinnamon, salt and mace to shredded carrots; mix. Add flour; combine with mixture. Add pineapple. Turn into a 9-inch greased and floured pan. Bake until cake springs back when lightly touched in center, 30 to 35 minutes. Refrigerate unused portion.
Cook ground beef until browned. Drain well. Combine all ingredients, except bacon, and mix well. Pour into a 13 x 9 x 2-inch baking dish. Top with bacon. Bake two hours at 350°. Makes 8 servings.
Melt butter and pour into a 9 x 12 x 2-inch baking dish. Combine flour, sugar, baking powder and milk. Pour into pan. Drain fruit and combine with water and sugar. Carefully pour into pan. Bake in a 375° oven for about 1 hour. When done, batter will have risen to the top and should be a beautiful brown.
Beat butter, sugar, egg and vanilla until creamy. Stir soda into buttermilk; add to sugar mixture alternating with flour. Stir in rhubarb. Spread in greased and floured 9 x 13-inch pan. In small bowl, combine 1/2 cup sugar, 1 teaspoon cinnamon and 1 tablespoon melted butter. Sprinkle over batter. Bake at 350° for 40 minutes.
In large soup pan, combine sausage, potatoes, onion, carrots and chicken broth; bring to a boil. Reduce heat and simmer 30 minutes or until potatoes are tender. Add sauerkraut and tomatoes. Return to boil. Reduce heat and simmer 30 minutes longer. If thinner soup is desired add more broth.
Mix all together and put in baking dish. Bake at 350° for 1 hour or at 375° for 45 minutes.
Sprinkle roast with lemon salt, black pepper, chives and any other spices you like. Cover with foil and cook at 150° for 8 hours. Just before roast is done, uncover and let brown.
Combine butter, milk, sugar and salt in medium saucepan. Bring to a boil, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir for 1 minute or until marshmallows are melted. Pour into foil lined 8-inch square baking pan. Sprinkle with additional pecans, if desired. Chill until firm.
Drain pineapple juice into pudding mix until thick. Put Tang in; mix well. Drain mandarin oranges; add apples and bananas. Mix well.
Layer several together, then cover with dressing. Will keep in refrigerator 2 to 3 weeks. Good with vegetables.
Sift flour. Stir margarine into sugar in a large bowl. Add egg and vanilla. Beat well. Add flour mixture. Blend well. Stir in nuts. Pour into greased 8 x 8 x 2-inch pan. Bake in moderate oven (350°) for 20 to 25 minutes. Cool and cut into bars or squares.
Cream butter and sugar together in mixing bowl. Add beaten eggs and pumpkin; mix well. Combine flour with baking soda, cinnamon, ginger, cloves and salt. Add flour mixture to pumpkin mixture. Mix enough to blend ingredients. Add milk and walnuts and mix well until batter is smooth. Bake in buttered loaf pan (9 1/2 x 5-inch) at 350° for 45 minutes.
Wrap a strip of bacon around 8 to 10 green beans. Bake at 350° until bacon is crisp. Pour bacon drippings off during baking.
Mix well the first 5 ingredients. Chill. Pour the dressing over the shredded cabbage and carrots. Serve chilled.
Use a blender or food processor and finely chop 1/3 cup chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar and melted butter. Mix until well combined. Press into bottom and up the sides of a 9-inch spring-form pan. Bake in a preheated 300° oven for 15 minutes. Cool.
Mix together the sugar or Splenda and cornstarch. Add the cold water. Cook on top of stove until thick. Remove from heat and the Jell-O. Mix well and allow to cool. Pour this mixture over the strawberries you have put in your pie crust. Refrigerate and top with Cool Whip.
Trim all fat from meat. Put all ingredients in crock-pot and mix. Cover and cook on low 8 to 10 hours. High 4 to 5 hours.
Mix flour, oleo and nuts like pastry and press in a 9 x 13-inch pan. Bake in a 350° oven for approximately 15 minutes, until set.
Sift dry ingredients. Cut in oleo or butter. Add eggs and sour cream, gradually. Chill dough at least 1 hour or longer. Much better if you leave dough in refrigerator overnight. Roll out and cut with cookie cutters. Bake in moderate oven about 375°.
Combine first four ingredients; drain well. Add sour cream and mix well. Chill until ready to serve.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and walnuts, if desired. Makes 8 servings.
Mix all ingredients together and bake at 350° for 30 to 40 minutes (or until hot). Top with Cheddar cheese and fried onions. Serve over rice or noodles.
Combine all ingredients in a very large pot. Stir and add enough water (2 to 3 cans) to make a good thick soup. Serves many.