HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate for 24 hours at room temperature. Bake in oven on low heat until done.
Mix sugar, cornstarch and milk in a medium saucepan. Cook on medium heat until mixture thickens to custard. Cool mixture to room temperature. Pour mixture into pie crust. Refrigerate 3 to 4 hours before serving.
Mix pudding according to directions. Add whipped topping and blend. Layer a 9 x 12-inch pan with graham crackers and pudding mix. Cover with cake frosting. (Frosting works best if heated in microwave so it can be poured on in a thin layer.)
Preheat oven to 350°. Cook first five ingredients together until beef is browned. Mix together. Grease 9 x 11-inch dish. Spread 1/2 of cornmeal mixture into dish. Add meat mixture. Sprinkle with cheese. Spread the rest of cornmeal batter. Bake, uncovered, at 350° for 30 to 45 minutes or until corn bread is browned and done in center. Serve with green vegetable or salad and your meal is complete.
Pare cucumbers and remove seeds, also the peppers and onions, then grind all together. Add salt and allow to stand for 3 hours. Drain and cook in the vinegar, sugar, celery seed and mustard seed. Just before removing from heat, add turmeric. Seal in jars.
In a crock-pot: Cut cheese up in blocks and melt. Brown sausage or hamburger and onion then drain. Dump salsa and meat in with cheese and mix all together. Stir occasionally until all cheese is melted. If dip is thick, then add a little milk. Serve with tortilla chips as dip or over baked potatoes.
In heavy saucepan over low heat, melt 1 cup chocolate chips. Stir until smooth. Cool slightly. Beat together margarine and sugar until light and fluffy. Blend in eggs, vanilla and melted chocolate. Combine and then add dry ingredients except powdered sugar. Stir in the remaining chocolate chips. Cool in the refrigerator for easier handling, then shape into 1-inch balls. Roll in powdered sugar. Bake 10 to 12 minutes at 350°. Let cool. Cool 1 minute before removing.
Boil butter, cocoa, sugar and milk for 2 minutes. Remove from heat. Add peanut butter, vanilla and salt; beat well. Stir in oats. Drop by spoonfuls on wax paper. Let cool and serve.
Stir in Egg with Sugar, Butter, Shortening, Molasses, and Milk. Add Oatmeal and Raisins or Nuts. Sift remaining dry ingredients together and combine with egg mixture. Drop by teaspoonful onto cookies sheet. Bake at 350 for 12 minutes.
Combine all ingredients in a bowl; beat with a rotary beater or shake thoroughly. Chill before serving with any fresh or canned fruit salad. This mixture will remain emulsified much longer than many other dressings, but should be shaken up or beaten just before serving.
Mix shortening, sugar and egg. Stir in buttermilk and vanilla. Sift and stir flour, soda and salt, then add to mixture and mix well.
In large, heavy frying pan, put olive oil and butter. Melt; turn burner off. Chop up onion and mince garlic; add to pan. Cook slowly, stirring constantly, for 10 minutes. Then add your ground round. Cook for 15 minutes, stirring occasionally. While still cooking, add packed tomatoes and break up the big pieces with spoon. Add cream-style corn, mushrooms (including liquid), chili sauce and chopped ripe olives. Then add salt. Now, add cornmeal, sifting it in slowly with a big spoon, and stirring as you add. Add half of grated cheese (1/4 cup), stirring it thoroughly.
Combine pudding mix and milk in medium saucepan. Stir over medium heat until thick. Remove from heat and stir in cake mix. Mix well, then pour into a greased 9 x 13 pan. Sprinkle with butterscotch morsels and nuts. Bake at 350° for 30 minutes.
Mix chicken, celery, onions and mushrooms in a 9 x 13-inch casserole dish. Bake at 375° for 30 minutes or until bubbly. Spread rolls over hot casserole to make a crust. Top with butter and cheese. Bake 5 or 10 minutes or more until golden brown.
Brown ground beef, saute celery and onion in large pot. Add soups, Chinese vegetables and chestnuts. Cook peas in small amount of water; drain and add. Season with salt and pepper and add a little Worcestershire sauce, if desired.
Saute sausage. Remove excess drippings and sausage. Fry green peppers and onion. Add sausage, wine and broth. Boil until wine smell is gone (about 15 minutes). Add seasonings, tomatoes and dry noodles. Simmer 1 hour. Sprinkle with Parmesan cheese before serving. Serves 8.
Dissolve cranberry sauce in hot jello. When well dissolved, add crushed pineapple. Place in 9 x 13-inch glass Pyrex dish when cooled and place in refrigerator to set.
Place 2 cups of sliced potatoes in a 2-quart greased casserole. Mix flour, salt and pepper together. Sprinkle 1/2 over potatoes. Add 1/2 of the onion, butter and frankfurters. Repeat in same order. Add milk. Bake in a 350° oven for an hour, or until done.
Combine all ingredients in blender. Blend at high speed until smooth or for 1 minute. Serve immediately. If using fresh strawberries, add 3 ice cubes to make thicker shake. Makes approximately 1 (12 ounce) serving. Diabetic Exchange: 1 fruit and 1/2 nonfat milk.
Two hours before serving, sprinkle it with salt. Drain this brine when ready to make the salad. Add parsley (cut fine), garlic (cut very fine), 1 sliced onion, 1 salad spoon of vinegar, 1 salad spoon of salad oil, 2 spoons of thick sour cream and then more salt and pepper to taste.
Mix crackers, butter, powdered sugar and peanut butter (with hands is easier). Pat down in large cake pan. Spread melted chocolate chips on top. Let cool and cut in squares.
Drain and reserve liquid from Vegecuts and mushrooms. Cut Vegecuts into thin strips and dry out on cookie sheet in low oven. Place in heavy skillet and fry in hot oil until brown. Add remaining ingredients, including liquid from cans. Simmer slowly for about 25 minutes. Add sour cream before serving. Serve with hot rice or noodles.
Coat chops in mixture of flour, salt and pepper. Brown chops on both sides in hot shortening. Place in an 11 x 7 x 1 1/2-inch baking dish.
Beat sugar and butter together until creamed. Add flour, two tablespoons at a time. When blended, add water in which baking soda and vanilla have been dissolved. Form dough into a roll and wrap with waxed paper. Place in the refrigerator overnight or for 6 to 8 hours. When dough is solid, cut into 1/4-inch slices. Place on ungreased cookie sheet an inch apart and bake at 350° for 15 minutes.
Line oblong cake pan with graham crackers; mix pudding with milk according to package directions. Add Cool Whip to pudding. Mix well. Pour 1/2 mixture on graham crackers. Top with another layer of graham crackers. Pour remaining mixture on top of crackers. Top graham crackers with chocolate frosting. Refrigerate overnight.
Melt cheese in saucepan, being careful not to scorch. Cut tomatoes into small pieces. Add to cheese. Heat, stirring constantly. Good as chip dip or poured over tortilla chips.
Spread potatoes in a 9 x 13-inch pan. Let thaw. Mix other ingredients together; pour over potatoes. Bake for 1 hour at 350°.
Blend cream cheese, onion and A.1. until of spreading consistency. Carefully separate meat into slices and spread with cream cheese mixture. Roll as for jelly roll; chill. Just before serving, slice into bite size pieces.
Cool cake after baking. Pull cake apart into small chunks. Spread in a bottom layer of bowl. Pour caramel sauce generously over cake. Sprinkle crushed nuts over sauce. Spread Cool Whip over that. Repeat with chocolate cake, caramel, nuts and Cool Whip until it reaches the top of the bowl. (Sometimes I add crushed Oreos or Heath Bar bits.)
Saute until soft the onions, celery and carrots. Add mustard. Warm chicken broth and add to mixture. Stir in American cheese that has been tossed with flour. Stir until thick. Before serving, add can of beer and Polish sausage. Heat and serve.
Mix the 3 ingredients together and bake in a 9 x 13-inch pan for 25 to 30 minutes at 350°. Cool. Frost with Cream Cheese Frosting. Top with 1/2 cup chopped nuts and 1/2 cup toasted coconut.
Preheat oven to 375°. Spray a 2-quart casserole. Cook cabbage in salted, boiling water for 10 minutes. Drain and cool, then chop finely. In a bowl, blend eggs, butter, cream, salt, pepper and onion powder. Stir in cabbage. Put mixture into casserole. Mix remaining butter and bread crumbs and sprinkle over top of casserole. Bake for 30 minutes. Makes 6 servings.
Mix 2 cups graham cracker crumbs and 1 stick oleo. Put in a 13 x 9 x 2-inch pan and pat down firmly.
Peel and cut up carrots. Place in medium size saucepan or one large enough to have only one layer of carrots. Sprinkle onion and salt over carrots. Add enough water to saucepan to barely cover the carrots. Bring to boil over high heat. Turn to medium-low and continue cooking, uncovered, until carrots are tender and most of the water has evaporated. Combine melted margarine and lemon juice and pour evenly over carrots. Continue cooking until liquid is reduced to a buttery glaze. Yummy!
Dissolve yeast in water in large mixing bowl. Add sugar, shortening, eggs, nutmeg, salt and 2 cups of flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping occasionally, 2 minutes. Stir in rest of flour until smooth. Cover, let rise in warm place until double (about 45 minutes). Dough is ready when indentation remains when touched with floured finger. Stir dough down by beating 25 strokes to 1/2 size. Roll dough into sizes to form body, head and ears.
Cream shortening and sugar; beat in egg. Sift dry ingredients and add to creamed mixture alternately with bananas. Pour into well-greased and floured pans. (I use Baker's Joy.) Bake in 4 small loaf pans at 350° for 1 hour.
Fry and drain bacon. Fry onion in butter. Add bacon, milk, corn, salt and pepper. Heat to boiling. Add potatoes.
Beat egg in a small bowl. Add remaining ingredients and mix well. Spoon into 3 non-stick muffin cups. Bake at 350° for 30 minutes.
Break up cake and put in 13 x 9-inch pan. Mix ice cream or yogurt with milk and vanilla pudding. Pour over cake. Chill. Mix strawberry Jell-O, water and berries. Allow to thicken. Pour over cake and chill.
Peel and core pears. Grind pears, onions and peppers. Add sugar, vinegar, salt, spices and turmeric. Cook, uncovered, for 30 minutes after it comes to a boil. Remove spice bag. Pour into hot, sterilized jars. Seal. Makes 8 to 10 pints.
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Pour warm water into a large, warm bowl and sprinkle in yeast. Stir to dissolve. Add lukewarm milk mixture, grated cheese and flour. Stir 2 minutes or until well blended. Cover.
In skillet over medium-high heat in 1 tablespoon hot oil, cook chicken 10 minutes or until browned. Remove, set aside and spoon off fat. In skillet, combine soup, milk and pepper and stir in asparagus. Heat to boiling. Return chicken to skillet and cover. Cook over low heat 10 minutes or until chicken is no longer pink and asparagus is crisp-tender, stirring often. Makes 4 servings.
Preheat oven to 375°. Grease 2-quart shallow baking dish. Layer sweet potatoes, 2/3 cup French fried onions and half of the apples. Put wedges in prepared baking dish. Stir together pineapple with juice, sugar and cinnamon in medium bowl. Spoon pineapple mixture over sweet potato mixture. Arrange remaining apple wedges over pineapple layer. Cook. Bake 35 minutes or until heated through. Uncover. Sprinkle with remaining 2/3 cup onions. Bake 3 minutes or until onions are golden. Makes 6 servings.
Whip cream cheese, sugar and Cool Whip. Combine with strawberries, pineapple, bananas and nuts. Pour into 13 x 9-inch dish and freeze. Cut in squares. Can be served on leaf lettuce or by itself.
Prepare instant pie filling mixes as directed on package for pie using 3 1/2 cups milk. Pour into pie shell. Refrigerate at least 1 hour.
Combine brown sugar and melted margarine. Add eggs, one at a time, beating well after each. Sift flour, baking powder and salt together and add to other mixture. Add vanilla, nuts and chocolate chips. Pour into greased and floured 9 x 13-inch cake pan. Bake 25 to 30 minutes at 350°.
Wrap chicken in foil and bake 1 hour in 450° oven. Cut into chunks. Butter Pyrex dish and pour chicken juice into it.	Cut tortillas into 1-inch strips and layer on the bottom of the dish. Mix soups, milk, salsa, onion and olives together.	Layer the chicken pieces on top of tortilla strips and pour 1/2 soup mixture on top of them. Repeat the layers and cover with cheese. Refrigerate 12 to 18 hours. Bake in slow 300° oven for 90 minutes. Serves 10.
Brown ground beef, stir in spaghetti sauce and heat. Cook spaghetti and drain. Into the spaghetti, stir margarine, eggs and Parmesan cheese. Form into a crust in a greased baking dish. Spread with cottage cheese, then with ground beef mixture. Bake at 350° for 15 minutes. Sprinkle with grated Mozzarella. Bake 10 more minutes.
Heat oven to 350°. Bake for 30 minutes in round 8-inch pans. It takes longer for larger pans. A very moist cake.
Cut egg, remove yolk. Mix yolks with mayonnaise. Add vinegar, relish, sugar and mustard. Mix all ingredients thoroughly. Put egg yolk mixture back into half egg whites. Sprinkle with paprika.
Combine the mashed potatoes, butter and salt with beaten egg yolks and form into balls, hearts or other shapes (a pastry bag may be used). Place in a greased baking dish and brush over with beaten egg whites. Brown in a hot oven. Serves 4 to 6.
Drop by spoonfuls on cookie sheet. Bake in 350° oven until lightly golden brown.
In large bowl, mix 1/2 cup soup, hamburger, oats, egg, onion and soy sauce. In 9 x 12-inch pan, firmly shape meat into loaf. Bake at 350° for 1 1/4 hours. Remove meat loaf to platter. Save 3 tablespoons drippings and place in saucepan. Stir in remaining soup and water. Heat and serve with meat loaf. Makes 8 servings.
Combine milk and sugar in a saucepan; heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Stir until marshmallows are melted. Pour into a buttered 8-inch or 9-inch square pan. Pan may be lined with foil rather than buttered.
Wash fish and drain in colander. Put oil in medium non-stick skillet to heat. Place fish in flour until well coated and then into eggs mixed with salt and pepper. Immediately place in hot oil and cook on medium-high heat until lightly golden on each side. Turn carefully as not to break fillets. Serve on warm plate with lemon wedges. Makes 4 to 6 servings.
Peel and cook zucchini in small amount of water until tender. Put in blender until smooth. Measure 3 cups zucchini into large kettle. Add 1/4 cup of lemon juice and Sure-Jell. Boil for 2 minutes. Add sugar and apricot Jell-O. Stir well and boil for another 2 minutes. Remove from heat and put into jars.
Beat butter flavored shortening with sugar, egg and vanilla in a bowl at high speed until fluffy. Combine flour, baking powder, ginger and salt in small bowl. Divide dough in half. Shape into 2 balls. Wrap in wax paper. Chill approximately 2 hours. Preheat oven to 375°. Roll dough out on lightly floured board. Roll out 1/4-inch thickness. Cut with cookie cutter any shapes. Sprinkle with colored sprinkles, if desired. Bake for 7 minutes or until gold. Remove and cool. Great for holidays!
Cut flank steak slantwise into 1/8-inch thick slivers and brown in oil in a large frying pan. Season with salt and pepper. Add onions, garlic, green peppers, celery and bouillon cube. Cover pan tightly and cook over moderate heat until meat and vegetables are tender, about 10 minutes.
Combine lemon juice or vinegar, sugar, salt and pepper in a bowl; mix well. Add cucumbers. Sprinkle with chopped dill. Cover and chill for 3 hours or longer.
Dissolve yeast and sugar in water in medium bowl. Let stand 5 minutes. Add oil and salt. Stir in enough flour to make smooth dough. Place on lightly floured surface. Knead 5 minutes until smooth and elastic. Let rest 5 minutes. Roll into 14 x 9-inch rectangle. Cut into 24 strips. Twist each strip into an 8-inch rope. Place 1-inch apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes.
Sift dry ingredients together. In bowl, put eggs, buttermilk and vegetable oil. Beat well. Add liquid mixture to meal mix. Stir until batter is smooth. Bake in preheated hot, well greased cornstick pans at 450°.
Melt cheese in double boiler. Mix with mayonnaise and potatoes. Sprinkle Bac*Os on top. Bake in 350° oven for 30 minutes.
Add yeast to water, stir until dissolved. Add sugar, margarine or butter and salt; stir in flour. Roll out on floured board 1/4 inch thick. Cut into 2 or 3 inch squares. Dip in melted margarine that has been cooled slightly. Layer in tube pan staggering pieces. Let rise until doubled. Bake 20 to 25 minutes at 400°.
Mix sugar with cocoa, salt and vanilla. Combine all ingredients. Put in baking dish. Bake for about 25 minutes at 350°.
Mix Miracle Whip, sugar, shrimp and vinegar together. Add remaining ingredients (can add any other vegetable you like).
Melt butter in large kettle. Add onion; cook for 3 minutes. Add broccoli and broth; season to taste. Cover; simmer mixture for 30 minutes. Puree in batches unless you like it chunky. Add cream and heat soup over low heat until hot (don't boil).
Combine all ingredients. Mix with electric beater about 5 minutes at medium speed. Pour batter into a greased angel food cake pan. Bake in moderate oven (350°) for about 45 minutes or until done. Cool in pan about 5 minutes before turning out on rack. Sprinkle with powdered sugar.
Sieve sweet potatoes which are boiled. Add ingredients in the order mentioned. Bake in unbaked pie crust at 400° for 10 minutes and lower to 350° and bake an additional 20 minutes or until knife comes out clean. For a richer pie, add 2/3 cup evaporated milk and 1/3 cup water.
About 20 minutes before serving pineapple, reserving 1/2 cup of the juice, set pineapple chunks and juice aside. Mix flour and salt. Coat chicken. Cook chicken in skillet in oil until golden brown, about 10 to 15 minutes on each side. Remove and put into baking dish. In the drippings, stir honey, teriyaki sauce, chives and pineapple juice. Boil 30 seconds. Add pineapple chunks. Heat thoroughly. Pour over chicken. Serve.
Soak flowers in salt water solution for 15 minutes. Shake off and dip in flour batter. Fry in hot oil until batter is crisp. Remove from oil and place on a paper towel covered dish. Lightly salt. Serve hot. Tastes like fried zucchini.
I make 'em with my daddy. We put flour in a bowl, chocolate chips. You get a beater. You stir it with a spoon and then put 'em in the microwave, you eat 'em. All of us after supper. I eat a lot!
Cook noodles in chicken broth until almost done (don't overcook). In a large saucepan, melt the cheese in the milk, stirring constantly, over low heat. Stir in the noodles (with the chicken broth) and the chicken. It should be quite juicy. Pour into large casserole or make two smaller ones. Can be frozen at this point. Sprinkle with bread crumbs and paprika and bake at 375° for 30 minutes.
Mix oatmeal, flour and brown sugar thoroughly. Melt oleo and mix with flour mixture. Pat into 9 x 13-inch pan. Bake at 350° for 12 to 15 minutes. Cool. Melt peanut butter and chocolate chips together and spread over cookie mixture.
Sift flour with spice. Cream butter until soft and smooth. Gradually add sugar, beating until light and fluffy. Add eggs, lemon juice and vanilla extract, beating thoroughly. Add flour-spice mixture gradually. Chop all fruit and nuts. Roll or toss in part of the flour to coat them. Gradually add to cake batter. Turn into well-greased loaf pans or molds that have been lined with greased brown paper (may use buttered waxed paper or buttered parchment baking paper). Bake in slow oven (250°) for 2 1/2 to 3 hours or until done.
Dissolve gelatin and sugar in hot water. Cool. Add pineapple. Grind orange and cranberries in food processor. Add to gelatin. Finely chop celery, apple and nuts. Add to gelatin mixture and refrigerate overnight.
Drain and rinse pickles. Mix other ingredients together. Pour over drained pickles. Put back in jars. Store in refrigerator. Resist eating for 5 days. M-M-Good!
Place vegetables in bottom of crock-pot. Salt and pepper. Brush with Kitchen Bouquet, if desired. Add water; cover and cook 10 to 12 hours.
Grate carrots and radishes. Mix sour cream, mayonnaise, dill weed and soup mix. Use fat-free sour cream and low-fat mayonnaise for a low-fat dip.
Cook broccoli; drain well. Mix onions, soup, eggs and mayonnaise. Mix in broccoli. Put in a 10-inch baking dish. Sprinkle grated cheese on top. Mix cracker crumbs with melted butter and spread over top. Bake about 1 1/2 hours or until a knife is inserted and comes out clean. Serves 10 to 12.
Preheat oven to 400°. Generously grease 2 large baking sheets; set aside. In medium bowl, combine cornmeal, butter, sugar and salt. Stir in boiling water, mixing until blended. Stir in cheese, onions, peppers and pimiento. Drop level teaspoon batter, 1 inch apart onto prepared baking sheets. With spatula flatten batter into 2-inch rounds. Bake 18 minutes or until golden and slightly brown around edges. Makes 6 dozen.
Combine all and mix 2 minutes on high with mixer. Pour into crust. Refrigerate 3 hours before serving.
Cream shortening, butter and brown sugar together. Add eggs, one at a time, beating well after each addition.	Sift dry ingredients and add alternately with milk.	Add flavoring. Mix. Pour mixture into greased and floured tube pan; bake at 300° for 1 1/2 hours. Cover with Brown Sugar Frosting.
Cook until it thickens. Pour into 2 baked pie shells or 1 deep-dish shell. Cool in refrigerator. Top with Cool Whip.
In a big pan, scald milk. Mix yolks and sugar. Add some scalded milk in sugar and egg mixture. Then put in big pan and add light syrup. Cook until mixture coats spoon. When mixture cools, add vanilla and egg whites. Put mixture in ice cream can and add milk to fill can. Chill and freeze.
Cook up spaghetti noodles; drain. Add butter, salt and Parmesan cheese to taste. Boil Polish sausage, slice up, add to noodles and sprinkle parsley flakes on. Fast, easy and delicious!
In a large mixer bowl, combine all ingredients. Blend at low speed. Beat for 3 minutes at medium speed, scraping bowl occasionally. Pour batter in greased and floured 10-inch Bundt or tube pan. Bake 60 to 65 minutes or until top springs back. You may frost or serve plain.
Mix all ingredients together. Drop by spoonfuls into hot grease in frying pan. Let them fry until golden brown.
In large iron skillet or Dutch oven, fry salt pork until golden brown; set salt pork slices aside. Slice onion in pork fat and cook until brown.
Cook chicken breasts, seasoned with salt and garlic, in water until tender. Cook egg noodles per package directions. Chop celery and onions. Cover with chicken broth and cook until tender (discard rest of chicken broth). Heat the soups and Velveeta cheese together until the cheese is melted. (Do not add water to the soups; use soups direct from the cans.) Add onions and celery to mixture. Stir in noodles and diced chicken. Add peas.
In heavy, 10-quart Dutch oven, melt butter or margarine over medium heat. Add all remaining ingredients, except shrimp. Cook, uncovered, stirring occasionally, until butter or margarine is a rich hazelnut brown, about 20 minutes. Add shrimp to sauce; stir gently to coat well. Cook over medium heat just until all shrimp are coral pink, 10 to 12 minutes.
Mix all ingredients well. Mixture will be soft. Drop by big spoonfuls	into hot skillet. Brown on	both sides. Place in a baking dish. Blend soup and one can water with drippings from meat.	Mix and pour over casserole. Bake for 1 hour at 350°. Serve with rice or noodles.
Salt and pepper fish and place in tinfoil (individual foil containers per fish steak). Leave extra foil on sides of foil containers so you can make a tent. Pour Italian dressing over fish until covered. Place on grill over medium hot coals and close foil tents for a few minutes. Then open and cook until fish is nice and white all the way through.
Cover bottom of skillet with bacon slices. Place ham on top of bacon. Cook slowly either on top of stove or in oven. Turn bacon once; also turn ham slices, keeping ham on top of bacon. Bacon will have a country ham flavor (heavenly). Serve with eggs, grits and biscuits for a perfect breakfast.