HumbleIntelligence/food-ner-1-Million huggingface dataset:
In microwave melt Velveeta cheese and 1 stick of butter in microwave-safe bowl. Meanwhile, cook broccoli according to package directions. Drain well. Put cooked broccoli in an oblong baking pan. Stir Velveeta and cheese until well blended. Pour over broccoli. Melt second stick of butter; crush Ritz crackers into the butter. Stir until well coated. Sprinkle on top of broccoli and cheese. Cook at 350° for 45 minutes.
Place beans in large pot and cover with water; soak overnight. Drain and add 1 quart of water and salt pork. Bring to boil; reduce heat and cook covered over low heat about 2 hours. Add onion, celery, ham and 2 additional cups of water. Cover and cook for 1 hour or until beans are tender. Add salt, pepper, tomato soup and 1 cup of water if desired; simmer until soup reaches desired consistency. Taste and season to personal taste. Add less water if you like thicker soup.
Mix peanuts, sugar and syrup together in a heavy saucepan. Bring to a boil, stirring constantly. Cook to hard crack (300°). Remove from heat and stir in baking soda. Stir real fast as this will rise quickly. Pour onto baking sheet to cool. Break into pieces when hard.
Mix sugar, flour and eggs; beat well. Add milk and cook over medium heat. As it cooks, add margarine and cook until bubbly. Cool and pour into 9-inch baked pie shell.
Combine all ingredients and mix well. Shape into 1/2 to 1 teaspoon balls. Decorate with sprinkles, Kisses, nuts. (I like anis seed added to dough.) Bake at 350° for 15 minutes.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla. Add dry ingredients. Beat until incorporated. Bake in 3 greased small loaf pans or 2 large. Bake at 325° for 1 hour or until light brown. Remove from pans at once. Cool on rack.
Crush oreos; reserve 1/2 cup for top and mix with butter and sugar. Press into a 9 x 13 inch pan. Cut ice cream into slabs and lay on crust. Freeze 1 - 2 hours. Pour a thin layer of hot fudge on the ice cream. Top with cool whip and oreos.
Cream margarine and sugar 2 minutes. Add egg and applesauce. Beat well; add combined dry ingredients. Stir in raisins and nuts, if desired. Bake in greased 9 x 13-inch pan at 350° for 20 minutes or until done.
Mix all the ingredients well, except oil. Drop by teaspoon into the hot oil or pan-fry if making potato cakes.
Bring water to a boil in saucepan. Stir in rice. Cover, remove from heat and let stand 5 minutes. Add celery, pickle, onion, parsley and mustard. Mix well, cover and chill about 1 hour. Add mayonnaise. Serve on crisp lettuce. Garnish, if desired, with hard-cooked egg slices or olives.
Wash tomatoes; remove stem end. Cut into thick slices or halves. Sprinkle each with salt, pepper, sugar, dill weed and dot with butter. Broil 3 to 5 minutes. Serve hot.
Beat egg whites on high speed until fully whipped (2 minutes). Add Equal, whip again (1 minute). Add pudding and stir with spoon. Spoon into 2 parfait glasses. Garnish with fruit (strawberry, cherry). Serves 2. Zero fat grams.
In a heavy skillet on low heat, melt butter. Add pecans and coconut. Heat until light brown. Add brown sugar and stir well. Remove from heat and place half of cooked mixture in 9 x 12-inch Pyrex baking dish. When cool, place ice cream on top and remaining cooked mixture on top of ice cream. Freeze and cut in squares and serve.
Combine pineapple, sugar and jello; bring to a boil. Allow sugar and jello to dissolve. Cool and add water and buttermilk. Chill until slightly thickened. Fold in Cool Whip and nuts. Pour into an oblong dish. Chill.
Saute onion in butter with mushrooms. Add sauerkraut; fry for a short time. (Keep adding a little water so the mixture doesn't dry out.) Add salt and pepper. In a casserole dish, add all the ingredients. Add a little more water. Bake at 350° for 1/2 or 3/4 hour. Enjoy!!
Dissolve gelatin in hot water. Cool slightly. Pour over ice cream and stir well (use hand mixer to blend thoroughly). Add fruit cocktail and crushed pineapple including the juice from both. Stir and chill until set. You can add some chopped pecans to this recipe if you desire.
A proper pot roast is a square cut of chuck, rump or round. A heavy metal or iron pot with grill insert and tight cover is the proper setting for braising the roast. Brown the meat carefully on all sides; season as you brown. Slip the grill under the roast and add a small amount of water or tomato juice. Cover and simmer over low heat, renewing liquid occasionally. Add vegetables; cover and cook over low heat until meat and vegetables are tender.
Mix concentrated juice and sparkling water in a large container. Gently stir until combined. Makes eight 5-ounce servings.
Heat oven to 350°. Grease 9 x 5 x 3-inch loaf pan. Mix sugar, shortening and eggs. Beat until light. Add mashed bananas. Stir in sifted dry ingredients, beating smooth. Add nuts. Pour into pan. Bake 60 to 70 minutes. Cool on rack.
To moisture-proof your pie crust, brush bottom with beaten egg before baking. Bake and set aside. Wash uncapped strawberries. Lay out on lots of paper towels to dry. Pat lightly and set aside to dry.
Mix all ingredients, except for 2 egg yolks, and pour into two 8 or 9-inch pastry lined pie plates. Cover both pies with top pie crust. Brush tops with beaten egg yolks. Bake at 350° for 45 to 60 minutes. Brush again with egg yolk while baking.
In 3-quart saucepan over high heat, bring potatoes, water, salt and pepper to a boil. Reduce heat to low. Cover and simmer 15 minutes or until potatoes are tender. Drain potatoes, reserving broth. Mash half of potatoes. Set aside cubed and mashed potatoes and broth.
In a crock-pot, stir together all ingredients. Cover and cook for 5 hours on high. Serve over cooked white rice or noodles.
Mix all ingredients except water. Slowly stir in water. Mix well. Pour into a greased 9-inch pie pan. Bake at 350° for 45 to 55 minutes or until a knife inserted into center comes out clean.
Stir boiling water into jello in large bowl for 2 minutes or until completely dissolved. Stir in cold water. Stir in ice cream until smooth. Pour into serving bowl. Refrigerate for 3 hours or until firm. Garnish with Cool Whip, fruit, and nuts. Makes 8 servings.
Cook beef, onions and mango together. Add tomatoes and seasoning. Add cabbage; cook until crisp. Cook rice, then blend. Add sour cream and heat; do not boil. Put in serving dish. Put cheese on top. Serve as soon as cheese melts.
Sift together dry ingredients; cut in butter. Combine orange peel, juice and egg. Add to dry ingredients, mixing just to moisten. Fold in cranberries and nuts. Put in greased loaf pan and bake 40 to 60 minutes, depending on size of pan. It took 40 minutes in my long, narrow loaf pan. Cool, wrap and store overnight.
Bake cake as directed (13 x 9-inch pan). Mix jello with 1/2 cup hot water. Pour over cake. Just before serving, spread container of Cool Whip over top of cake.
Remove cartilage from crab meat and chop. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cheese mixture. Pour into greased 1-quart casserole. Top with remaining cheese. Bake at 325° uncovered until mixture is bubbly and brown on top, about 30 minutes. Garnish with paprika. Best served with Ritz crackers!
Cream butter and sugar; add egg. Add dry ingredients alternately with sour cream. Add vanilla and mix. Drop by teaspoons on cookie sheets. Sprinkle with sugar mixture. (This mixture is just a little sugar and cinnamon mixed together.) Bake at 375° for 10 minutes.
Combine first 5 ingredients in large bowl. Mix at medium speed for 2 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Cool in pan 15 minutes. Dissolve Jell-O as directed. Poke holes in cake with fork. Pour warm Jell-O over cake. Chill 4 hours. Spread prepared Dream Whip on top.
Combine sugar and cinnamon and pour over apples. Mix together with hands or spoon. Pour into a 9 x 13 inch baking dish. In a separate bowl combine flour, brown sugar and melted butter; mix together and sprinkle over apples. Bake at 400° for 45 minutes.
Put dressing in a bowl with 1 cup hot water. Cover and let stand (set aside). Brown hamburger with chopped celery and onion - no salt. Add cream of chicken soup and put in bottom of a casserole. Spread dressing on top of meat. Add 1/2 cup water to cream of celery soup and pour over all. May add mushrooms to this if desired. Bake, uncovered, at 350° for 50 to 60 minutes.
Place sliced onion in a medium nonstick skillet coated with cooking spray. Cover and cook over medium heat 10 minutes or until onion is limp and golden, stirring occasionally. Reduce heat to low and add 1/4 cup chili sauce and grape jelly. Cover and cook 5 minutes or until onion is tender and thoroughly heated. Combine beef and next 5 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping each into a 1/2-inch thick patty. Prepare grill or broiler. Place patties on grill rack or broiler pan coated with cooking spray and cook 4 minutes on each side or until done. Line the bottom halves of each bun with a lettuce leaf; top with a patty, 1/4 cup onion mixture and top half of bun.
Combine flour and salt and cut in shortening. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well. Stir in flour mixture. On floured surface, roll half of dough. Measure 17 x 12-inch rectangle. Sprinkle in corn flakes; top with apples. Combine sugar and cinnamon. Sprinkle on the apples. Roll dough to 15 x 10-inch rectangle; place over apples and seal. Cut slits. Beat egg white until frothy; brush on crust. Bake at 375° for 50 minutes. Drizzle powdered sugar and milk, combined, when cool.
In a large mixing bowl, beat the cream cheese and sugar; fold in the thawed whipped topping and cake cubes. Spread evenly into an ungreased 13 x 9 x 2-inch baking dish; cover with pie filling. Cover and refrigerate for at least 2 hours. Cut into squares to serve. May also be layered in a large glass truffle bowl.
Instead of oleo, I spray my skillet with Pam and use 2 tablespoons of corn oil.
Brown meat and onion. Add all ingredients and simmer approximately 1 hour. Remove bay leaf before pouring sauce over spaghetti.
Boil giblets until tender, saving water. Chop giblets. Tear bread into small pieces. Mix all ingredients together. Use water from giblets and continue mixing until stuffing is the consistency of a thick paste. Stuff the bird. Place what's left in a loaf pan and cook until done (bread like). Time varies due to amount left.
Mix all ingredients well. Use 1 heaping tablespoonful per cup of hot water.
Combine mayonnaise, green onions and mustard and set aside. Flake tuna and toss with dill weed. In 3-quart serving bowl, layer lettuce, shells, cucumber, tomatoes, tuna, peas and bacon. Spread mayonnaise mixture over bacon, sealing to edge of bowl. Sprinkle with cheese and cover. Chill overnight. Toss to serve. Serves 8 to 10.
Stir together flour, salt, soda and sugar; mix in raisins and pecans (if desired). Mix in buttermilk with wooden spoon. Knead 1 minute. Place in greased and floured 9-inch pan. Bake at 350° for one hour.
Add yeast to lukewarm milk; let stand until dissolved. Add sugar, salt and shortening; mix well. Add 2 whole eggs and beat again. Add flour (1 cup at a time), beating after each addition.
Put crackers in an ungreased tin pan. Heat margarine and sugar to boiling. Cut down heat to low for 2 minutes. Stir in pecans. Spoon and spread over crackers. Cut in strips while warm.
Cook onion and garlic in oil until tender, but not brown. Stir in remaining ingredients, except chicken. Simmer, covered, about 1/2 hour; stir occasionally. Season chicken with salt and pepper. Place, bone side down, over medium-hot coals. Grill 25 minutes. Turn skin side down; grill 20 minutes more. Brush barbecue sauce over chicken. Continue grilling until tender, 10 to 15 minutes, turning frequently and basting with sauce. Makes 8 servings.
Mix together cucumbers, onions, green peppers and salt in large bowl or earthenware crock. Cover vegetables with small ice cubes and cover with a weighted plate and set aside for about 3 hours.
Combine flour, salt, pepper and paprika in a paper bag. Drop in beef and shake well. Mix with oil in a casserole baking dish. Bake, uncovered, at 400° for 30 minutes (stir once). Add vegetables, etc., water and tomato sauce. Mix well. Cover. Bake at 350° approximately 2 hours.
Brown meat and onion. Add beans, mustard and catsup. Mix well. Cover and cook until bubbly and hot, about 20 minutes. Very quick and easy. Freezes well.
Brown hamburger meat and diced onion in olive oil. Drain excess oil. Add cut up tomatoes, tomato paste and water (may need more or less water). Then add sugar, salt, basil leaves and garlic. Let sauce come to a boil; turn down on low to simmer and add meatballs.
About 30 minutes before serving, cook spaghetti as label directs; drain. Meanwhile, in a 12-inch skillet over medium heat, cook bacon until crisp. With slotted spoon, remove to paper towels; set aside.
Mix all ingredients, except cucumbers; simmer for 10 minutes. Add cucumbers and boil for only 5 minutes. Pack in jars, cover with syrup and seal. Yield: One gallon.
Boil first four ingredients to hard boil stage. Pour peanuts in, also butter. Cook until golden brown, stirring constantly. Take off stove and add soda; mix. Pour immediately into 2 buttered cookie sheets. Spread as thin as possible.
Prepare mash potatoes per instructions on box for 6 to 8 servings. Mix corn and peas or any combination of vegetables you like into potatoes. Add cheese and ham. Mix well. Put into flat well-greased baking dish. Bake for 30 minutes in a 325° oven.
Mix all ingredients well and let stand 30 minutes. Bake in casserole dish for 1 hour at 350° until hot. Turn down to 250° and cook until done. Should be moist. Dip servings with spoon.
Mash bananas with fork. Add remaining ingredients and mix well. Pour into greased and floured tube pan. Bake 40 minutes in preheated oven at 350°.
Beat cream cheese and milk until smooth. Add Cool Whip. Fold in remaining ingredients. Chill and serve in attractive bowl.
Place wafers flat side down on bottom of each of 18 foil or paper-lined baking cups.
Preheat oven to 350°. Cream sugars, margarine, peanut butter, vanilla and eggs together. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. Makes 4 dozen.
Place carrots, onion, potatoes and cloves in large pot. Cover with water and bring to a boil (with bay leaf). Simmer 45 minutes. Remove bay leaf. Puree the mixture. Return to pot and add milk. Bring to boil again. Remove from heat and season. Stir in well beaten yolks and butter.
Mix cream cheese, onions and cashews. Spread on ham slices. Roll up and slice into 3/4-inch pieces. Secure with toothpick and place on serving tray. Refrigerate, covered, until serving time.
Soak dried lima beans for a few hours or overnight. Drain and add 2 quarts of water in a heavy saucepan. Add neck bones, onion, parsley, dill weed, barley, salt, pepper and bay leaves. Bring to a boil and then turn the heat low and simmer for 2 hours or until beans and meat are tender. Remove bones and cut up chunks of meat. Return meat to the soup. Remove bay leaves. Chill and remove solidified fat. Reheat when ready to serve. Makes 10 servings.
In skillet, combine onion, green pepper and oil. Stir in remaining ingredients. Cover and simmer 20 minutes, stirring occasionally. Uncover and simmer about 5 minutes more, if necessary, to reduce liquid. Serves 5 to 6.
Cream margarine and sugar. Add eggs, beating after each addition. Mix in milk and flour, then coconut. Pour into greased 9-inch pie pan. Bake at 350° for 45 minutes or until firm.
Put all ingredients in the container of a blender. Blend on low speed until creamy, adding more milk if necessary to produce the desired consistency. Keep this sauce refrigerated. Use it as a dressing or an accompaniment to poultry and fish. It can be substituted for sour cream in a number of dips, spreads and dressings, but cannot be substituted for sour cream in heated food such as stroganoff. Contains 44 calories per serving, 1 gram of fat.
Combine cake mix, 1/2 cup sugar and oil. Add eggs separately and sour cream. Combine all of these ingredients. Pour 1/2 of batter into greased and floured Bundt pan. Mix brown sugar, cinnamon and pecans. Pour over batter in pan. Pour remaining cake batter in pan and bake at 350° for 1 hour. Cool for 10 minutes. Mix powdered sugar, milk and 1/2 cup pecans. Pour over cake while still warm.
In a deep large skillet, saute the meat and onions over medium-high heat until meat is cooked through and onions are softened. Add tomatoes, their juice, cinnamon, salt, pepper and 1/4 cup Parmesan. Bring to a boil, stirring occasionally, and simmer the sauce for 30 minutes.
Dissolve yeast in warm water. Add shortening, salt, 1/4 cup sugar, egg and 1 cup flour. Beat 2 minutes with electric mixer. Add remaining flour and blend. Use enough flour to knead for a soft dough. Let rise until double, about 1 hour. Roll on board 12 x 9-inches. Spread with soft butter. Sprinkle with 3 tablespoons sugar, cinnamon and raisins. Roll up and cut into 15 pieces. Place cut side down in pan. Let rise until light; bake at 375° for 25 minutes.
Saute onion in oleo. Stir in flour; add water and cook until thickened. Add Cheez Whiz and stir to melt. Add broccoli and eggs; stir, but do not cook. Pour into a greased 8 x 8-inch casserole dish; top with bread crumbs and bake at 325° for 30 to 40 minutes. Serves 6 to 8.
Brown hamburger in large skillet. Meanwhile cook macaroni according to directions. Drain macaroni and combine it with hamburger. Add onion, tomato sauce, salt, pepper, garlic powder, Accent and taco seasoning. Last fold in corn and beans. Put mixture in a 1 1/2-quart buttered casserole in 350° oven and bake for 45 minutes. Great with a salad and hot rolls.
In a large skillet, melt butter or margarine. Add onions and garlic. Saute until onions are tender. Stir in tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil. Reduce heat and simmer for 15 minutes.
Blend cream cheese, Blue cheese and deviled ham. Chill. Shape into balls. Roll in parsley and chill until serving. Use pretzel sticks as picks. Makes 2 to 3 dozen.
Mix margarine and sugar; add eggs, vinegar, vanilla and coconut. Mix well. Pour into an unbaked pie shell. Bake in a 325° oven for 50 minutes. It will thicken as it cools.
Fry sliced Vidalia onions in butter until tender. Put in pie shell. Beat eggs; mix in milk, salt and pepper. Pour over onions. Bake at 425° for 18 to 20 minutes or until golden brown.
Brown chicken in Dutch oven. Add soup and onions. Add thyme and wine. Cook on low until tender, usually 1 1/2 to 2 hours. Add water if necessary. Serve with rice.
Preheat oven to 375° and grease a 1 pound loaf pan.
Mix all ingredients except cracker crumbs. Pour into large well buttered baking dish. Sprinkle top with cracker crumbs and dot with butter. Bake at 350° for 30 minutes.
Peel and slice eggplant. Boil in water until tender, then drain. Cook beef in skillet with oil (if needed). Add onions and bell pepper. Cook, stirring, until nicely browned. Stir in flour, salt, pepper and oregano. Blend, then add tomato sauce. Arrange slices of eggplant in baking dish alternately with meat sauce and cheese. Repeat in layers with cheese on top. Bake at 300° for 30 minutes. Serves 6 to 8.
Brown and drain ground beef. Stir in other ingredients. Crumble as many chips as desired. Bake at 350° until cheese is melted.
Put all ingredients together in heavy saucepan. Cook, stirring often until soft ball forms in cold water. Pour into buttered platter. Cut into squares.
Pour boiling water over oatmeal; set aside. Cream shortening and sugars until fluffy. Add eggs, one at a time, beating well. Add oatmeal-water mixture. Sift dry ingredients together and add, beating well. Bake in well-greased and floured 13 x 9-inch pan at 350° for 30 to 35 minutes.
Cook and stir cornmeal and water until mixture becomes stiff and begins to form a ball (about 6 minutes). Remove from heat; add milk, 1 tablespoon oil and onion. Stir until smooth. Gradually stir into beaten eggs. Stir dry ingredients together. Add to cornmeal mixture and blend thoroughly. Heat fat (about 1-inch deep) to 375°. Drop batter by teaspoonfuls into hot fat. Fry 6 to 7 minutes or until golden brown. Drain on paper towels. Makes 24 to 30.
Bring all ingredients, except cheese, to a boil over medium heat. Then simmer low for 10 minutes. Cut cheese in small squares and put in blender. Pour hot mixture on top, then blend.
Cook macaroni until tender. Cut shrimp and eggs into small pieces. Combine macaroni, shrimp and eggs with remaining ingredients; sprinkle celery seed on top. Yield: 10 servings.
Layer refried beans in deep dish, 13 x 9-inch, or 2 small dishes. Chop in jalapeno peppers. Layer avocado. Mix together sour cream with mayo and taco seasoning mix and layer. Layer onions, tomatoes, cheese and olives. Refrigerate overnight. Serve with nacho chips.
Combine pumpkin, sugar, salt and spices. Add eggs and milk; beat well. Pour into unbaked pie shell. Bake in a 375° oven for about 50 minutes, or until knife edge inserted halfway between center and outside edge comes out clean.
Put all ingredients into blender; blend on high. Pour into 9 inch greased pie dish. Bake at 350° for 50 - 55 minutes. Do not pour into a pie shell, this is a crustless pie.
Mix all ingredients. Add about 1/3 bottle Italian dressing and stir. The longer it sits in refrigerator, better it is.
In a large skillet, brown chops in oil. Salt and pepper. Meanwhile, combine rice, water, sauce and taco seasoning; mix well. Arrange chops over rice. Bake covered at 350° for 1 1/2 hours. Uncover; top with cheese. Return to oven until cheese melts. Yield: 6 servings.
Mix sugar, eggs, pumpkin, and margarine. Mix baking powder, soda, and cinnamon to flour. Add this to sugar mixture. Stir in nuts. Bake at 350° in a deep large cookie sheet until done. Cool. Top with frosting.
Dissolve yeast and sugar in warm water. Combine sugar, shortening, hot water, eggs, salt and 1 cup flour. Stir in yeast and add remaining flour. Cover and refrigerate overnight. Turn dough onto flour; roll 1/4-inch thick and spread with Orange Filling. Roll up and slice 1 1/2 inches thick. Put in buttered muffin pans and rise 1 to 2 hours. Bake at 375° for 10 to 12 minutes.
Mix all together and bake 20 to 30 minutes at 350° to 400°.
Fry meat and onion; drain. Boil until tender the cabbage; drain. Mix all ingredients together and cook/simmer until tender and spices are mixed.
Heat pineapple and water in pan. Add sugar and lemon juice. Soak gelatin in cold water. Combine heated pineapple mix with gelatin mixture. Set in refrigerator until jelled. Beat in mayonnaise and cottage cheese. Pour into mold and set in refrigerator. Serves 12 to 16. I leave out the sugar and lemon for diabetics.
Mix all ingredients. Bake at 350° for 45 to 55 minutes.
Mix instant pudding according to directions on box. Add sour cream and Cool Whip. Mix together. Layer vanilla wafers, then bananas, then pudding. Continue until mixture is used.
Beat ingredients together, then add two envelopes of Knox unflavored gelatine, dissolved in 4 teaspoons boiling water. Let chill.
Put all ingredients in bowl as given. Do not beat until last item is added. Beat well. Bake at 375° for 30 to 40 minutes in a Bundt or tube pan only.
Cook in heavy aluminum pot the sugar, butter and water to 275° on candy thermometer. Pour on buttered marbled slab to cool. When cool enough to handle, pick up and pull. After pulling a	little, add flavoring and color. Continue to pull until candy gets harder to pull and has a dry look. Pull out in long rope and cut with shears. Do not stir while cooking.
In order given, mix all ingredients together in large mixing bowl. Drop by spoonfuls onto cookie sheet. Bake at 350 for 12 minutes.