HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, ground celery seed and milk into mayonnaise. Add vinegar and whisk until smooth. Add cole slaw mix. Stir until mixed well. Refrigerate to chill and serve.
Lightly mix all ingredients. Spread in 9 x 13-inch pan. Bake 25 minutes at 350° or until golden brown. Top with shredded Cheddar cheese, if desired.
Mix ingredients right down the line. Grease 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes.
Soak beans overnight or boil for 2 minutes and rinse well. Add to beans, tomato sauce, pork hocks, onion, salt, pepper and garlic. Cover and simmer about 2 hours until done. Remove pork hocks and trim off fat; cut pork in small pieces. Add pork, celery, carrots and mashed potatoes to beans. Cover and simmer until vegetables are done (45 minutes).
Wash and sort peas; drain. Soak overnight. Next day add seasoning; bring to boil. Reduce heat, cover and simmer about 1 hour or until tender. Don't stir to avoid excess breaking of peas. Serves 6.
Mix all of the ingredients together and bake in a covered casserole for 1 1/2 hours at 350°.
Preheat oven to 350°. Grease a 9 x 13-inch bake dish with margarine. Pour cherries in bake dish. Sprinkle dry cake mix over cherries. Sprinkle nuts over top of cake mix. Melt margarine; pour over nuts. Sprinkle sugar on top for a glaze. Bake for 45 minutes.
Mix all ingredients. Starting with the first and ending with the last, mix thoroughly. Roll in rounds with waxed paper. Let chill for several hours or overnight. Slice and bake at 325° for about 15 minutes. Best not baked too brown.
Cook celery and onion in margarine until tender. Stir in flour. Add broth and 1 package frozen broccoli. Simmer 1 hour. Put vegetables through a food mill or puree in blender. Return to broth. Add second package of broccoli and cheese. Simmer 30 to 45 minutes until broccoli is tender and cheese is melted. Add cream if desired.
Boil 9 cups water; add white rice and noodle soup and boil 3 minutes. Brown sausage and drain. In drippings, saute onion and bell pepper. Add all to soup mix. Then add mushroom soup. Mix well. Pour into 9 x 13-inch casserole dish. Bake uncovered 1 hour at 350°. This can be made ahead and frozen.
Mix all ingredients lightly. Shape into 16 small balls. Saute slowly in skillet until browned and done. Serve as is or on picks. Alternate meatballs with olives, pickled onions, cheese cubes, etc. Makes 16 appetizers.
Mix well. Add oranges and beat until well mixed. Bake in long pan at 350° for 40 minutes.
Place 4 or 5 whole green beans in third piece of bacon. Fold over one time. Place on 13x9-inch casserole dish. Continue until green beans are used. Sprinkle each bundle with brown sugar. Bake at 325 degrees for 15 minutes. Turn oven up to 400 degrees and cook until bacon is done. If cooking two cans of beans, two 13x9-inch dishes will be needed.
Combine juice and Sure-Jell in a 3-quart casserole. Cook, covered, on High for 11 to 13 minutes or until mixture boils. Stir once during cooking. Stir in sugar. Cook, uncovered, on High for 10 to 12 minutes or until mixture boils hard for 1 minute. Skim off foam. Pour into jars. Makes 6 cups.
Mix together all ingredients. Cook in oven for 1 hour at 350°. If you double this recipe, cook 1 1/2 hours or longer until rice is soft and dry.
Beat eggs until light; add sugar. Mix well. Add margarine, flour, cocoa, vanilla and salt. Stir well. Grease and flour glass pie plate. Sprinkle with layer of chopped nuts. Pour in pie mixture. Bake at 325° for 30 minutes. Serve warm with Cool Whip or the like.
Heat oven to 375°. Spread potatoes on prepared pan; sprinkle herb mixture on potatoes. Bake about 10 minutes and then turn and bake again for 10 minutes. The thinner the slices, the quicker they bake.
Wash, peel and shred potatoes. Drain completely. Beat eggs in small mixing bowl until thick and lemon colored. Mix in potatoes, onion, flour and salt. Heat oil in skillet over low heat or in electric frypan. Shape potato mixture into patties. Place in skillet. Cook over medium or low heat, turning once, until golden brown, about 5 to 10 minutes. Can be served with applesauce, sour cream or ketchup.
In a small bowl, mix together dill, lemon-pepper, salt and garlic powder. Sprinkle on salmon. Place in a large resealable plastic bag or shallow glass container. Combine brown sugar, broth, oil, soy sauce and green onions. Pour over the salmon. Cover and refrigerate for 1 hour. Turn once.
Preheat oven to 400°. In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla. Add baking powder and flour one cup at a time, mixing them together. The dough will be very stiff; blend flour in by hand. Don't chill dough. Divide into two balls. On floured surface, roll each ball into a 12-inch circle in diameter and 1/8-inch thick. Then cut out your cookies. Bake cookies on an ungreased sheet on top rack for 6 to 7 minutes or until cookies are lightly browned.
In saucepan, melt Crisco; remove from heat. Stir in cocoa and salt. Mix in milk and vanilla. In mixer bowl, stir cocoa mixture into sugar; beat at medium speed with electric mixer until smooth and creamy. Add 1 tablespoon more milk, if needed, for good spreading consistency.
Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate chips and nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes at 375°. Cool 1 minute on cookie sheet and remove to wire rack.
Mix bran, sugar, flour, soda and salt. Add eggs and buttermilk. Bake at 350° for 20 minutes. Makes 60 muffins. Store in refrigerator.
Cream butter and sugar until fluffy. Add whole egg and vanilla; beat well. Sift flour, baking soda, salt and cream of tartar; gradually add to mixture. Chill dough for 1 hour.
Peel and slice carrots into 1/4-inch thick slices. Place in saucepan; add boiling water to cover and cook 15 minutes, until crisp-tender. Drain and cool. Slice and separate onion into rings; seed green pepper and cut into strips. Combine carrots, onion and pepper in large bowl. In saucepan, combine sugar, soup, vinegar, oil, Worcestershire and mustard. Heat to boiling, stirring, until sugar dissolves. Remove from heat and pour over vegetables; mix well. Divide mixture between 2 quart jars, cover and refrigerate. Serve cold as a salad relish side dish, alone or over fresh greens. Makes 8 cups.
Mix all ingredients. Cook until thickened. Cool and add 1 cup whipping cream (whipped). Mix well and chill.
Combine first 5 ingredients and mix well. Sift flour, soda and salt and add to first mixture. Add chips and nutmeats. Drop by spoonfuls on cookie sheet. Bake at 375° for 8 to 10 minutes.
Beat egg yolks until light. Gradually beat in sugar. Soak gelatin in 1/2 cup cold water. Place over low heat; stir until gelatin is dissolved. Pour this over egg yolks in slow stream, beating constantly. Cool mixture. Stir in dark Jamaican rum. Whip cream until stiff, then fold into the egg mixture. Cool filling, but before it begins to set, pour into pie shells.
In oven at 350°, melt margarine in a 13 x 9-inch pan. (For glass pan, bake at 325°.) Sprinkle crumbs evenly over margarine (make sure all crumbs are moistened; drizzle on more melted margarine if necessary). Top evenly with coconut and pecans; pour on sweetened condensed milk. Bake for 25 minutes or until lightly browned.
Mix popcorn, potatoes and nuts. Sprinkle dill weed, lemon pepper, garlic powder, onion powder and salt over mixture and toss to mix. Add Worcestershire sauce to melted margarine and pour over the seasoned mixture, tossing to coat evenly. Spread in a shallow pan and bake for about 10 minutes at 350°, stirring once or twice during baking. Yield: 2 1/2 quarts.
Let cream cheese soften. Mix cream cheese, peanut butter and sugar together. Prepare Dream Whip by the package; mix all together until smooth. Place in pie crust; place in refrigerator for 2 hours.
Peel pears, leaving stems on. In saucepan, heat juices, vanilla and cinnamon to a simmer. Add pears; simmer for 25 to 30 minutes, uncovered, turning pears occasionally until tender. Remove pears. Reduce syrup 30 to 35 minutes to 1 1/2 cups. Strain. Stir in raisins and cool syrup to room temperature. Serve pears in small glass bowls. Spoon raisins and syrup over and around pears.
In serving dish, layer in order given. Chill and serve with Fritos corn chips.
Mix egg, sugar, salt and vanilla thoroughly. Slowly stir in the hot milk. Pour at once into unbaked pastry shell. Top with nutmeg. Bake in hot oven at 475° for 5 minutes. Reduce heat to 425° and bake 10 to 15 minutes longer or until a knife inserted halfway between center and edge comes out clean. After you have mixed your hot milk with the rest of the ingredients, add your favorite fresh fruit or berries (3/4 to 1 cup) and bake.
Combine sugar and cornstarch in saucepan. Gradually add water; stir until smooth. Cook on medium heat until mixture comes to a boil (stirring constantly). Boil 1 minute. Remove from heat. Stir in jello until dissolved. Cool to room temperature.
Melt butter in a medium saucepan over medium heat. Add mushrooms and onion. Cook and stir 5 minutes, until vegetables are tender. Add flour, tarragon, pepper and salt. Cook 1 minute, stirring constantly. Cook 5 to 10 minutes, until thickens slightly. Serves 2.
Mix together flour and cinnamon, then beat together eggs, sugar and oil. Add dry mixture to liquid mixture and stir in 2 cups pumpkin. Bake at 350° for 35 to 45 minutes in a 9 x 12-inch pan.
Preheat oven to 375°. Mix first 5 ingredients together; set aside. Mix remaining ingredients together and add to first group. By spoonfuls, roll into balls and place on ungreased cookie sheet. Bake 10 minutes. Do not overbake.
Preheat oven to 425°. Do not stretch pie pastry too thin. Make high fluted edge. Pour cherry filling into shell. Bake 15 minutes.
In a skillet, brown chops in shortening. On each chop place a lemon slice and an onion slice. Mix together the brown sugar, catsup and water. Pour over chops. Cook covered until tender, about 1 hour.
Fry bacon crisp; crumble and save bacon grease. Fry hamburger with onions until brown. Drain. Combine all ingredients in casserole dish. Bake at 350° for 60 minutes.
Cream butter and sugar. Add other ingredients. Form into small balls and bake at 350° until brown. Cool and roll in powdered sugar.
Combine all ingredients. Bake in oiled flat casserole and bake 35 to 40 minutes at 350°. Serve with brown gravy or cranberry sauce. Serves 4 to 6.
Bring to a boil the sugar and syrup until sugar is dissolved. Remove from heat and add peanut butter. Pour over the cornflakes. Cool and break into pieces.
In a large bowl, combine all ingredients except potato chips. Spoon into a greased 9 x 13 pan. Cover with potato chips and bake at 450° for 15-20 minutes, or until heated through.
Mix all seasonings together. Cover turkey or breast of turkey completely with mixed seasonings. Put in a Ziploc bag and refrigerate at least 2 days. Heat peanut oil to 300° in deep fat fryer and maintain 300° throughout cooking. Fry turkey in deep fat fryer 5 minutes per pound.
Cream together shortening, sugar, egg, soda, salt, vanilla and milk and blend in flour. Drop by teaspoon onto ungreased cookie sheet. Flatten with bottom of moistened glass which has been dipped in sugar. Sprinkle more sugar on top. Bake at 400° for 12 to 15 minutes.
In a large saucepan, cook onion in butter until tender. Stir in flour, salt and pepper until well blended. Add milk all at once. Cook over medium heat, stirring constantly. Add cheese; stir until cheese is melted. Remove from heat.
Combine beans and soup. Layer beans and cheese in baking dish. Preheat oven to 325°. Bake for 25 minutes. Last 5 minutes, put onion rings on top to brown. Also use cheese or almonds on top if desired.
Cook rice. Add onions to broccoli and cook. Combine rice, 1/2 cup cheese, 1 egg and 1/2 teaspoon salt. Press firmly in a greased 9-inch pan to form crust. Combine broccoli, milk, pepper, mushrooms, eggs and 1/2 teaspoon salt. Mix. Spoon into crust. Bake at 375° for 20 to 25 minutes. Sprinkle with cheese; bake 5 minutes longer.
Mix dry ingredients together, then add wet ingredients. Lightly butter a 6-8 inch skillet. Pour 1/4 c. of mixture into skillet - rotate skillet until crepe is done. Sprinkle with cinnamon and sugar. Serve. You can use pie filling also.
Cream butter; gradually add sugar, beating at medium speed of electric mixer until well blended. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for one hour or until done. Cool in pan 10 minutes. Remove from pan and cool completely on a rack.
Put butter and oleo on low heat to melt and then add remaining ingredients. Bake in 9 x 13 pan at 325° for 25 to 30 minutes. Cool brownies and spread with icing.
Mix jello with 2 cups hot water and one cup of cold water. Then add 1 cup of cranberry juice from can. Add cranberries. Stir well. Let set in refrigerator until just about solid. Then line top with whole pieces of pecans. Let finish congealing and serve.
Heat oven to 350°. Cream together butter, sugars, oil, egg and vanilla. Sift together flour, baking soda, cream of tartar and salt. Add to the creamed mixture. Stir in coconut, cereal, nuts and chocolate chips. Drop onto ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Makes 3 dozen.
Melt butter in large saucepan. Add 2 tablespoons olive oil. Stir in onions and salt. Cook uncovered, stirring occasionally for 20 to 30 minutes until onions are golden brown. Sprinkle flour over onions and cook, stirring for 2 to 3 minutes. Remove from heat. In another pan, heat stock to simmering, then pour into the onions. Simmer partially covered for 30 to 40 minutes. While the soup simmers, make croutons. Place bread on cookie sheet and bake at 325° for 15 minutes.
Put milk into a large pot with high flame and bring to a boil. Add rice and salt. With medium-low flame, cook about 30 minutes with cover off; stir often.
Mix and spread on English muffins. Put grated cheese on and place in oven until cheese is melted.
Mix together cake mix, melted butter and 1 egg; spread in floured pan. Mix together powdered sugar, 2 eggs and cream cheese; spread over top. Bake 40 minutes at 350°.
Soften yeast cake in lukewarm water. Add 1 cup mashed potatoes, melted shortening, sugar and salt. Cover and let stand in a warm place about 2 hours or until it bubbles. Add flour; beat well. Cover and chill about 1 1/2 hours before serving time. Shape in rolls. Brush with butter and let stand until double in size.
Wash and dry 10 eating apples; insert a wooden skewer in blossom end of apple. Combine sugar, corn syrup and water in top of double boiler; cook over direct heat, stirring, until sugar dissolves. Add oil of cloves and little red food coloring. Continue cooking without stirring until a drop of mixture tested in cold water forms a hard piece that cracks easily (290° on candy thermometer). Set pan over boiling water. Dip each apple into syrup quickly. Remove and whirl apple until syrup covers.
Utensils needed: One large cutting board, spoon, bowl, 1 baking pan, 2 feet of thin foil, 2 to 3 large ti leaves and 1 Habachi or oven.
Layer: Mix beans with taco seasoning. Mix sour cream with taco seasoning. Sprinkle sliced olives to cover. Cover olives with tomatoes. Top with shredded cheese.
Slice each tomato into 3 thick slices. Pour evaporated milk in small bowl and place 1 cup flour and the bread crumbs in separate piles on waxed paper. Dip tomatoes in flour, then milk, then crumbs, coating well. Place in refrigerator to dry for about one hour. Fry bacon in large skillet until crisp; remove and set aside. In bacon drippings, saute tomato slices until brown. Pour off all but two tablespoons of drippings. Add remaining flour; cook and stir for two minutes more. Season to taste. To serve, place tomato slice on plate; pour sauce over and top with a bacon slice. Yields 8 servings.
Cream sugar, shortening and 1/2 cup buttermilk. Add eggs and beat. Add sifted dry ingredients alternately with remaining milk. Add vanilla and hot water. Bake at 350° for 30 to 45 minutes.
Heat oil in cast-iron skillet. Add chicken. Cook until white all the way through and outside is dark brown. (Skillet must be hot, but don't burn the oil.) Add garlic and onion; cook until onion is soft. Add mushrooms and tomatoes; cook until it's heated all through. Remove chicken.
Brown beef and place in crock-pot. Brown bacon and onion and place in crock-pot. Add other ingredients. Cook on low for 4 to 6 hours.
Boil spaghetti in salted water until done. Drain. Add butter, milk and cheese over low heat; stir in until butter and cheese are melted.
Wash mushrooms and remove stems. (If mushrooms are very large, use melon baller to make cavity deeper.) Mix cream cheese and onion soup mix with lemon juice. Fill cavities of mushrooms. Put under broiler until lightly browned. Enjoy!
Cream shortening and sugar. Add eggs; beat well. Dissolve baking soda in warm water; add to creamed mixture. Add vanilla, flour and salt. Drop dough by spoon on greased cookie sheet; make hollow in center. Put in 1 teaspoon of filling and place 1 teaspoon of dough on top to cover filling. Bake at 400° for 10 minutes.
Combine strawberries and peaches with their syrups in blender until smooth. Add remaining ingredients and beat about 1 to 2 seconds.
Wash and hull fresh strawberries. Wash and drain fresh blueberries. Place thawed peaches in large container. Mix in prepared strawberries and blueberries. Stir in strawberry glaze. Keep refrigerated.
Stir sweetener, cornstarch and salt in saucepan. Blend milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until it thickens and boils. Boil and stir 1 minute. Remove from heat; blend in butter and vanilla. Immediately pour into baked pie shell.
Combine blueberries, 1 cup sugar and 1/4 cup water in pan. Cook on low heat (15 minutes). Combine cornstarch and 3 tablespoons water in bowl; mix well. Add cornstarch mix to blueberries; cook until thick. Cool. Combine flour, butter and pecans in bowl. Mix well. Press dough into 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Cool. Combine cream cheese and 1 cup sugar. Beat until smooth. Fold in Cool Whip. Spread topping over cooled crust. Pour blueberry mixture over top of cream cheese mixture. Refrigerate. Cut into squares.
Cream cream cheese and 1 cup sugar. When well blended, add 8 ounces Cool Whip. Set aside. Mix together crushed pretzels, 3 tablespoons sugar and melted margarine. Pat into 13 x 9-inch pan. Spread cream cheese mixture over pretzel mix. Mix 2 small boxes strawberry jello in 2 cups boiling water. Add strawberries (still frozen). Stir together and refrigerate until it starts to set. (It won't take long.) Pour over cream cheese mixture. Refrigerate several hours until firm. Cut into squares.
Make coffee. Into pot, put all other ingredients. Let steep 1 minute. Serve.
Lay 1/2 of the onions in bottom of 8 x 8 x 2 pan. In a small bowl, pour the soup and water. Crush the potato chips. Top 1/2 on soup; repeat. Bake at 350° for 30 minutes or so. Eat with grilled ribs or steak.
Combine cake mix, egg whites, water and 2 tablespoons creme de menthe. Beat 2 minutes at highest speed with electric mixer. Reduce speed to low; beat 1 minute. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in center comes out clean. Let cake cool completely in pan. Spread fudge topping over cake.
Mix flour, shortening and salt. Beat egg yolk; add milk to make 2/3 cup. Mix like pie crust. Divide dough in half. Roll out 1/2 the dough, place in greased cookie sheet. Layer with cornflakes. Cut apples, mix with cinnamon and sugar. Put this mixture on top of cornflakes. Dot with butter. Place second half of dough which is also rolled out, on top of apples. Beat egg white, spread on top. Bake at 350° for 1 hour or until nice and brown. Glaze while hot with a mixture of powdered sugar and water. Make into thin paste. If apples are juicy, add 2 tablespoons of flour to mixture.
Mix together and keep in tight covered container. For 1 cup of hot chocolate, use 1/3 cup of mix to 1 cup water.
Mix first 4 ingredients. Brown meat and add taco seasoning mix according to package directions. In a greased casserole dish layer Doritos chips, first 4 ingredients mixture, cheese and meat mixture. Bake for 30 minutes at 350°.
Combine cream cheese, butter and confectioners sugar in bowl; mix well. Combine milk and pudding mix in mixer bowl. Beat well. Fold in whipped topping. Alternate layers of cookie crumbs, cream cheese mixture and pudding mixture in 8-inch flowerpot, ending with cookie crumbs. Chill until set. Garnish with silk flowers just before serving. Yields 15 servings.
Dissolve yeast in water in large mixing bowl. Add remaining ingredients and mix thoroughly. Cover and let stand 8 hours or overnight on kitchen counter. Turn onto floured board and knead lightly. Roll out to 1 to 2-inch thickness. Cut into rolls on greased cookie sheet and let rise 4 to 6 hours. Bake in preheated oven at 400° for 10 to 12 minutes. Use muffin tins to make cloverleaf rolls.
Mix together ingredients in a pan thoroughly. Place enough lard in a pan to cover the bottom. Let it get quite hot before cooking the batter. Put the batter through a funnel into the hot lard, beginning at center of pan and turning the stream around in a gradually enlarging circle, being careful not to touch the sides or the other dough. Fry a light brown and serve hot with any tart jelly.
Fry bacon crisp and put on paper towel. Now chop up the garlic, onion and pepper fine and cook in bacon fat until tender. Add drained corn and cook for 2 minutes. Beat up eggs, milk, salt, pepper and Tabasco until well mixed. Pour over vegetables. Stir with fork until almost done. Chip bacon and fold into egg mixture. Serves 4.
Melt butter; then cool. Add brown sugar, sugar, eggs and vanilla. Then beat well. Add flour, baking powder, soda, oatmeal, corn flakes, pecans and chocolate chips. Dip into cookie sheet with ice cream dipper and bake at 350° for approximately 10 minutes.
Crush corn chips in package. Grease a 1 1/2-quart casserole dish. Layer the corn chips, chili, onion and cheese; repeat layers. Top with crushed chips. Bake at 400° for 20 minutes.
Cook chicken pieces. Butter bottom of pan. Put ingredients together and put cornflake crumbs or potato chips (crushed) or crackers (crushed) on top. Bake 1 hour at 350°.
Combine first 6 ingredients. Spoon into a bowl lined with lettuce leaves. Serve with a slotted spoon. Mayonnaise or salad dressing may be substituted for Italian salad dressing.
Substitute cherry juice for liquid called for on package directions. Add halved cherries to batter. Bake as directed.
Preheat oven to 375°. Lightly butter cookie sheets. Cream butter and brown sugar. Beat in honey and eggs until smooth. Sift flour, cinnamon and salt together. Stir into butter mixture. Add oats, pecans, raisins and dates. Stir well until mixed. Shape dough into 2 inch balls. Place 9 balls on each cookie sheet and flatten each one to make large cookies. Bake about 15 minutes, until slightly browned. Cool on wire rack.
Sift dry ingredients. Cream shortening and add sugar gradually. Add eggs and vanilla; beat until fluffy. Stir in flour mixture, oats, nuts and coconut. Roll in balls or drop from spoon. Bake at 325° for 12 to 15 minutes and remove from pan immediately. Makes 4 dozen.
Slice potatoes and onions 1/4-inch thick. Place in oblong casserole dish sprayed with Pam. Salt and pepper potatoes. Add cream of mushroom soup and melted margarine. Add Cheez Whiz. Put pork chops on top. You may layer this in a deeper casserole dish. Bake at 375° for 1 hour.
Cook pasta, drain and rinse under cold water. Toss all ingredients together chill and serve.