HumbleIntelligence/food-ner-1-Million huggingface dataset:
Filling: In a large skillet, brown meat; drain fat. Stir in half of the beans and all the salsa. Mash the remaining beans with a fork and add to mixture. Bring to a boil, reduce heat and simmer, uncovered, for 5 minutes. Cool 5 minutes. Grease cookie sheet.
Mix crumbs and margarine; press into pan and bake at 350° for 10 minutes. Mix milk and coconut and spread over crumb mixture. Bake 15 minutes longer.
Chop cabbage and boil 10 minutes until tender. Drain and combine with cheese soup. Crush crackers and mix with melted oleo. Place cabbage mixture in casserole and top with buttered crumbs. Bake at 350° for 10 minutes. Especially good served with baked ham and tossed green salad and rye rolls.
Mix crab meat, salt, mustard, pepper, egg yolk, Worcestershire sauce and mayonnaise. Make mixture into small cakes. Dip cakes into flour and egg, then into crumbs. Quickly fry in salad oil on high heat until brown.
Mix together and bake in 350° oven for 30 to 45 minutes. Makes a delicious pie.
Mix and bake at 350° for 20 to 25 minutes. Serve with artichokes or cut up veggies.
Mix very well all ingredients until mixture holds its shape. Make small walnut size sausage balls. Place on cookie sheet. Bake about 350° until golden brown.
Separate the escarole leaves and discard any wilted or bruised ones. Soak in a bowl of water; dunk up and down. Drain briefly. Stack the leaves, a bunch at a time, and cut crosswise into 1-inch wide pieces; set aside.
Cream butter, oleo and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift dry ingredients together and add to creamed mixture alternately with milk until smooth after each addition. Pour 2/3 of batter into a greased and floured 10-inch tube pan. Combine chocolate syrup and baking soda. Lightly blend with remaining batter. Pour over batter in pan. Do not mix! Bake in 350° oven for 75 minutes or until tested done. Cool completely before removing from pan. Can be frosted or dusted with 10x sugar.
In a large, deep skillet, heat oil and stir onion until tender, but not browned. Add tomatoes, beans, oregano and garlic powder. Bring to a boil. Stir in rice. Return to a boil. Cover and simmer 5 minutes. Remove from heat and let stand 5 minutes or until rice is tender.
Cook broccoli for 10 minutes. Put cooked broccoli in casserole. Cover with Velveeta cheese slices. Crumble Ritz crackers and sprinkle over top. Add melted butter over top. Bake at 350° for 20 minutes or until brown.
Combine 3 boxes Jell-O with 3 cups boiling water. Add frozen strawberries and let thaw. Add 1/2 cup cold water. Layer cake torn in pieces in cake pan and pour Jell-O mixture over top. Top with Cool Whip.
In a mixing bowl, stir together 1/4 cup sugar, flour, apple pie spice or nutmeg and orange peel. Stir in cranberry sauce. Add apples; toss	to coat. Transfer to 10-inch deep dish pie plate or 1 1/2 quart casserole.
Sift together the flour, baking powder, salt and soda. Mash bananas with beater. Add lemon juice and mix. Cream the shortening and sugar with electric mixer at medium speed. Add eggs and continue to beat about 4 minutes. Add sifted dry ingredients alternately with milk. Fold in bananas and nuts. Pour into greased loaf pan. Bake at 350° for 1 hour. Cool in pan 10 minutes. Remove from pan. Wrap in plastic and let stand overnight before slicing.
Cook onions, bell pepper and celery in butter until tender. Add mushroom soup and Worcestershire sauce, stirring gently. Stir in crawfish, rice, salt and pepper. Pour into buttered casserole. Sprinkle bread crumbs on top. Bake, uncovered, in preheated 350° oven for 25 to 30 minutes.
Cook onion, red pepper flakes and salt pork in water in a very large Dutch oven. Wash all greens carefully and add to pot. Cook until greens are tender.
Mix flour, salt and baking powder. Add milk and margarine. Mix well. Add all other ingredients. Mix well. Spray a 13 x 9-inch pan with Pam. Pour in pan and bake at 375° about 30 minutes.
Cut off top of peppers; remove seeds and cores. Combine tuna with olives, onions, capers and parsley. Bake in moderate oven at 350° for 15 minutes. Remove from oven and pour oil over peppers. Cool and chill for several hours. Serves 6.
Combine sugar, syrup and water in large heavy pan. Place over medium heat. Stir until sugar dissolves. Cover and cook 3 minutes, stirring frequently. Cook until soft ball stage (234°); add peanuts and cook until candy reaches hard crack or brittle stage (300°). Remove from heat, add soda and butter; stir well. Spread on well-buttered 14 1/2 x 17-inch cookie sheet. As candy cools, loosen sides and pull; stretch candy as thin as possible. Break into pieces.
Mix above ingredients thoroughly in a bowl or dish deep enough to dip bread into. Completely soak the slices of bread and place in a frying pan; cook, flipping occasionally.
Beat eggs and salt together. When well beaten, add cream and beat again. Add flour and mix. Roll out on table. Cut in slices, and put about 3 slits in each slice. Slices should be about 3 inches wide and 6 inches long. Fry in deep grease. When fried done, sprinkle with sugar. Let cool.
Beat eggs; add other ingredients. Bake in uncooked pie shell for 45 minutes at 350°.
Preheat oven to 350°. Grease bottom of cake pan. Combine pumpkin, evaporated milk, eggs, sugar, spice and salt in large bowl. Mix well. Pour into cake pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over top. Bake 50 to 55 minutes or until golden brown. Cool completely. Serve cold with Cool Whip. Flip pieces so top is on plate. Refrigerate.
Melt margarine; mix in sugar and slowly add milk until icing is smooth. Add vanilla. More or less milk may be needed for smooth icing.
Tear up angel food cake. Mix up pudding and pour on top of cake, then add Cool Whip to top. Chill and serve. May be garnished with cherries, strawberries, grapes, coconut, etc.
Cream the sugar and butter.	Add flour and eggs; mix well. Add flavoring. Bake at 350° for approximately 1 hour or until done.
Combine all ingredients. Store in airtight container. Place one heaping tablespoonful mix in cup. Add boiling water. Makes 2 1/4 cups of mix.
Peel onions. Cut 3/4 down through the onions, criss-crossing until onions fan out like a floweret. Do not cut through to the bottom. Fill the center with butter, and Worcestershire sauce. Sprinkle with Nature's Seasoning. Place each onion on large square of foil. Bring edges of the foil to the top center and twist firmly. Place on a flat cooking pan. Bake at 350° for 45 minutes or until soft. Serves 4 - 6.
Brown ground beef; add salt, garlic powder, and pepper. Then mix the ground beef and beans.
Bake an angel food cake according to box directions. Split in middle (horizontally) after baking and cool. Use Cool Whip and chocolate syrup, mixed together. Ice the inside layer first, then the sides and top. Can decorate with nuts, strawberries or cherries. May be frozen.
Cook in crock-pot. Season chicken; add all ingredients in crock-pot. Cook until chicken is tender. Serve over rice.
Boil potatoes with skins on. Skin and slice when cool. Pour water over sliced potatoes, then drain. Chop onion and mix with potatoes. Cut bacon in small pieces and fry. Pour fat and bacon over potatoes and mix well. Salt to taste.
Heat bacon drippings in a heavy skillet over medium heat. Add corn, onion, garlic and green pepper. Cook until onion is thoroughly wilted and transparent, about 10 minutes. Stir often to prevent sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir until combined. Add stock or broth. Reduce heat. Barely simmer, stirring often, until liquid has almost evaporated, about 30 minutes. The mixture will be thick and mushy. Stir in milk. Cook until reduced by 1/2. Increase heat slightly.
Combine oil, buttermilk, soda, allspice, nutmeg, sugar, flour, cinnamon and salt together. Add stewed prunes, vanilla, eggs and nuts to first part. Bake in hot oven at 350° for 40 minutes.
Measure biscuit mix into mixing bowl. Stir in wheat germ and cardamon. Add honey, eggs, water, orange peel and butter. Stir until dry ingredients are moistened. Fold in cranberries and nuts.
Soften grated cheese. Mix cheese, onions and mayonnaise, 1 tablespoon at a time. Add pecans. Shape into a ring on a plate. Chill. Pour preserves into center of the ring. Serve both preserves and cheese together on a cracker.
Preheat oven to 400°. In a large bowl, combine apples, sugar, flour, spices and salt. Spoon into shell.
Mix sugar and flour together in a large bowl; set aside. Put butter, Wesson oil, cocoa and Coca-Cola in saucepan and bring to a boil. Add miniature marshmallows and stir until they are melted. Mix until well blended. Mix buttermilk and soda; add eggs and vanilla. Pour into greased and floured 9 x 13 x 2-inch pan. Bake 40 to 50 minutes at 350°.
Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°). Combine milk, 2 tablespoons of sugar, shortening and salt. Cool to lukewarm. Add 1 cup of flour. Beat well. Beat in softened yeast and egg. Gradually add remaining flour to form soft dough, beating well. Cover and let rise in warm place (82°) until doubled (1 1/2 to 2 hours). Turn out on lightly floured surface and shape as desired.
Mix ground chuck, cornflakes, applesauce, onion, salt and pepper. Make into balls. Place in baking dish (lined in foil). Mix together catsup, water and Worcestershire sauce. Pour over meatballs. Bake, covered, about 1 hour. Remove cover and brown a little.
Cook crust. In small bowl (mixer) blend 1 cup confectioners sugar and butter on low speed until fluffy. Blend in chocolate and vanilla. On high speed beat in eggs one at a time; beat thoroughly after each addition. Pour into baked shell. Cover with plastic wrap. Freeze until firm (several hours). Remove from freezer 15 minutes before eating for easier serving.
Put the jello in a bowl. Put milk in it. Then you put it in the refrigerator and freeze.
Combine graham cracker crumbs and 1 stick of margarine together to make crust.
Thaw and drain shrimp well (may press in paper towels to remove all water). Combine cream cheese, onion, garlic salt, hot sauce, mayonnaise and salt (if needed). Add shrimp and mix well. Form into a ball. Wrap in plastic wrap. Chill until ready to serve. Sprinkle with parsley. Serve with assorted crackers. Make a day ahead so flavors will blend.
Combine shrimp and crabmeat with as much pickles and mayonnaise as you like. Serve on bed of lettuce.
Crush Oreo cookies in a 9 x 13-inch pan. Drizzle 1 stick melted butter over cookies and freeze. Spread ice cream over cookie crust and re-freeze.
Mix, chill and use as a sauce to brush on grilled steaks and chops as grilling.
Mix jelly, ketchup, Worcestershire sauce and mustard in large saucepan. Heat until melted. Add wieners, sliced in thirds. Cover and simmer 45 minutes over medium heat.
Brown beef; add salt, onions, peppers, sauce and chili powder. Serve with shredded lettuce, shredded cheese, sour cream (optional).
Section grapefruit and oranges over a bowl to catch juices. In a large bowl combine citrus sections, cucumber and onion. Measure reserved fruit juices; add orange juice to make one cup. Combine juice mixture, vinegar, sugar, salt and 1/4 teaspoon pepper; pour over fruit. Cover and marinate in refrigerator for 2 to 3 hours. At serving time, use a slotted spoon to remove the fruit from marinade. Arrange on lettuce-lined plates. Drizzle marinade atop each salad. Serves 6 to 8.
Brown sausage; put in onion and pepper. Add cheese, cut in small pieces. Add spices. Take off stove when cheese is melted. Set aside. Put on bread. Freeze and heat in oven when needed at 350°.
In a shallow dish, beat eggs. Set aside. In another shallow dish, combine flour, garlic powder, black pepper and salt to your liking. Set aside. In a large pan, cook 2 Tbsp. olive oil, 1 Tbsp. butter, onions and mushrooms on medium heat. Remove from pan and set aside. Using the same large pan, add remaining olive oil and butter and set on medium-low heat. Dip cubed steaks into eggs and then dredge through flour mixture. Place into pan and sear both sides. Add extra olive oil if pan becomes dry.
Combine all ingredients, except pecans. Shape into a ball and roll in chopped pecans.
Saute cubed Spam, onion and peppers in oil until tender. Spoon into lightly greased 10-inch deep dish pie pan. Sprinkle cheese on top of meat mixture. Mix remaining ingredients in a separate bowl until smooth. Pour over cheese. Bake at 400° for 30 minutes. Let set for 5 minutes before cutting.
Preheat oven to 400°. Combine Bisquick, onion, sugar and herbs. Mix the egg and milk together. Beat softly. Add this, the butter and wine to the dry ingredients. Beat until blended. Turn out onto a well-greased round 8-inch cake pan. Sprinkle the cheese on top. Bake at 400° until brown and crusty, about 25 minutes. Allow to sit for 10 minutes. Cut in wedges and serve with butter. Serves 6 to 8.
Boil hot sausage 15 minutes, chop. Brown ground meat and sausages. Dump everything in big pot. Cook 1 1/2 hours on simmer. Serve with cooked rice or mashed potatoes (can make hotter).
Cream sugar and butter together. Add eggs. Mix soda with buttermilk. Alternately add milk and flour. Mix well. Add flavorings last. Grease only tube pan sides and tube. Line bottom of the pan with chopped pecans. Pour batter over nuts. Bake slowly at 325° for 1 hour or longer. Doesn't need icing.
In saucepan combine water, sugar and cornstarch. Cook and stir over medium heat until thickened and bubbly. Reduce heat and stir for 2 more minutes. Beat 1 cup hot mixture into egg yolks. Transfer back into saucepan and bring to gentle boil. Cook for about 2 minutes. Remove from heat, add 1/3 cup lemon juice, margarine and salt. Stir until margarine melts. Cover with clear plastic wrap and chill for a couple hours. Beat sweetened condensed milk, cream cheese, 1/3 cup lemon juice and pudding mix. Pour this mixture into 2 pie crusts. Over this layer, add the cooled lemon mixture. Top with Cool Whip.
Lightly butter 9 x 13 pan. Set aside. Heat sugar, butter, cream and salt in heavy 3-quart saucepan over medium heat, stirring constantly, until boiling. Continue cooking 5 minutes or candy thermometer reaches 240°. Remove from heat.
Cook cranberries, sugar, ginger and juice on high, covered, for 7 to 11 minutes until the berries pop. Stir in oranges and nuts. Chill. Makes 3 cups.
In a saucepan, cover raisins with water. Bring to a boil. Remove from heat. Cover and let stand 5 minutes. Drain. Cream brown sugar and butter. Beat in egg and milk. Sift together flour, spices and baking soda; add to butter mixture. Beat until blended. Stir in nuts, apples and drained raisins. Drop by teaspoonfuls. Bake at 375° for 8 to 10 minutes. Immediately cool on wire rack.
Cook noodles according to package directions. Combine margarine, soup, spices and milk together. Add chicken; combine with cooked noodles. Pour in casserole dish. Top with grated cheese. Bake at 350° approximately 30 minutes.
In electric skillet, saute bacon and onion. When bacon is almost done, add 1 stick margarine. When margarine is melted, add chopped cabbage. Stir. Add seasoned salt, lemon pepper and seasoned pepper to taste and sugar. Stir continuously so that cabbage is well coated with seasoning and bacon drippings. Add sliced smoked sausage and continue stirring. When cabbage has simmered on low about 15 minutes, add 2 cans diced Rotel and stir until cabbage is coated. Cover and simmer about 20-30 minutes until cabbage is tender.
Melt marshmallows in milk. Cool, then add whipped cream and crushed pineapple. Line 9 x 13-inch pan with graham cracker crumbs. Pour in marshmallow mixture. Sprinkle crumbs on top. Chill.
Dissolve sugar in milk. Stir in salt, vanilla and cream. Pour into ice cream freezer and freeze. Makes one gallon.
Combine water, sugar, salt and shortening; stir. Add yeast cakes and stir until dissolved. Add flour gradually. Cover after kneading lightly. Let rise until doubled in size. Knead lightly and roll out on slightly floured board 1/2-inch thick. Cut out and dip in melted shortening. Cover and let rise again. Bake in 450° oven.
Cook oleo and flour until smooth. Add water, vanilla and sugar. Cook until thickened; add berries. Pour into pie crust.
Scald dates, baking soda and butter with the cup of boiling water. When cool, add all other ingredients. Bake in moderate oven (350°) for 45 to 55 minutes (use an angel food cake pan or Bundt pan). Cool upside-down and when removed from pan, glaze with powdered sugar/water or just sprinkle with powdered sugar. Decorate with cherry halves and nuts.
Mix eggs, onion and 1/2 package seasoning in blender. Add to beef and mix well.	Roll in meat balls. Put in shallow pan and bake until they are well done. Put tomato sauce in pan with the other half seasoning; heat. Add meatballs and simmer for 30 minutes.
Combine garlic powder, 1 tablespoon oil, 1 tablespoon soy sauce, 1 tablespoon cornstarch, salt, pepper and chicken; mix well and let set 20 minutes. Pour remaining oil in wok; add green peppers and cook 4 minutes. Add celery, scallions and thawed pea pods; stir-fry 2 minutes. Remove vegetables and set aside. Add chicken to wok and stir-fry 3 minutes; add stir-fried vegetables, tomatoes and cooked bouillon mixture. Stir-fry over low heat (225°) for 3 minutes or until thickened and bubbly. Serve over hot cooked rice.
Form sausage into balls about 1 to 1 1/4 inches in diameter. Brown well. Remove cooked sausage balls from pan and pour off grease. Add jelly and mustard to skillet and blend well to make the hot sauce. The sauce and the balls may be stored separately until ready to serve. Put balls in sauce and keep hot in a chafing dish to serve.
Cream together sugar, mayonnaise and vanilla. Sift and add flour, cocoa and baking soda, then add lukewarm water. Grease and flour pans, one 13 x 9-inch pan or three 8-inch round pans. Bake in 350° oven for 35 minutes.
Fry bacon. Spread on paper towels and set aside. Chop potatoes and onion in small amount of water, stirring occasionally. Chop crab meat and add to mixture. Add balance of water, seasoning and sour cream. Cook until vegetables are done. Make paste from flour and small amount of water. Add to soup mixture and cook. Add crumbled bacon last. Serve with crackers.
Dissolve yeast in warm water. Combine cornmeal and flour in bowl. Add buttermilk and mix thoroughly. Add egg, chopped onion and dissolved yeast and mix well. Drop from teaspoon into deep, hot fat. Cook until golden brown. Serve while hot.
Cook spaghetti in salted water. Drain. Mix chicken, pimento, pepper and onion. Add soup. Rinse out can with broth. Add salt and pepper to taste. Add 1 1/4 cups cheese and toss all together well with fork until well mixed. Sprinkle the 1/2 cup grated cheese on top. Bake for 45 minutes at 350°.
Mix all ingredients. Add wings and marinate overnight or longer, the longer, the better! Spread foil in pan. Bake 1 hour at 300°.
Place candies in 2 cups water. Boil until candies melt. Dissolve jello in boiling water. Add applesauce, lemon juice and 1 cup cold water. Chill until set. Mix cream cheese and milk. Spread on top of jello. Cut into squares. Serves 8 to 10.
Preheat oven to 425°. Melt butter in glass baking pan in oven. Mix other ingredients in bowl. Wash and pat dry chicken; dip in mixture. Lay chicken, skin side down, in buttered dish. Bake 30 minutes. Turn over and bake 15 minutes longer.
Slice basil into 1/8-inch wide strips. Chop tomatoes in 1/2-inch pieces. Saute onion in oil in heavy skillet until soft. Add tomatoes and sugar to skillet. Cover and cook 15 minutes, stirring occasionally.
Place 1/2 cake pieces in 13 x 9-inch pan. Melt chips over hot water and add 1 tablespoon sugar; let cool slightly. Beat egg yolks and add to chocolate. Beat egg whites and add 1 tablespoon sugar. Whip the whipping cream and prepare the Dream Whip (follow package directions) and combine the two. Add the egg whites to the whipping cream; fold into chocolate mixture. Put 1/2 of chocolate mixture over cake and add next layer of cake and then finish with layer of chocolate. Refrigerate overnight.
Cut peppers in half. Wash and remove seed. Place peppers in pot. Cover with water. Let boil 3 minutes. Drain off water. Brown beef and drain off liquid. Mix corn flake crumbs with milk, egg and ketchup. Fold browned beef into mixture. Season with salt, pepper and Worcestershire sauce. Spoon the mixture into pepper halves. Place in a baking dish or pan. Bake 30 minutes at 350°.
Mix all ingredients and store in covered container. For instant Wassall, stir 2 to 3 teaspoons of mix into 1 cup hot water.
Combine ingredients in large bowl. Drizzle pudding over fruit and stir. Very quick and good!
Let cheese get soft. Add sugar, beat real well. Add Cool Whip and vanilla. Put into two graham cracker crusts. Make at night and put in refrigerator until morning. Keep blueberry pie filling in refrigerator also. Put half of can on each pie.
Combine all ingredients except bacon in large bowl. Pour into greased 9 x 13-inch pan. Sprinkle crumbled bacon over top. Bake at 350° for 45 minutes or until potatoes are done. Yield: 8 to 12 servings.
*For thicker pancakes, use less milk. For thinner pancakes, use more milk.
Preheat oven to 350°. Beat eggs. Add oil, sugar and vanilla. Combine dry ingredients; add to egg mixture alternately with milk. Fold in orange peel, zucchini and nuts. Turn into 2 greased and floured 5 x 9-inch loaf pans. Bake for 50 minutes, or until tester comes out clean. Cool in pans 10 minutes. Turn out; cool completely on wire rack.
Put tenderizer, vinegar, salt, garlic salt and Adobo in a bowl. Marinate pork chops for 3 to 4 hours. After marinating, fry chops in 2 tablespoons oil until cooked.
Melt margarine. Combine eggs, brown sugar, margarine, cream and vanilla. Stir in pecans. Pour mixture in unbaked pie shell. Sprinkle top with pecans. Bake for 35 minutes at 350°.
Cook rice and broccoli. Drain broccoli, mix rice and broccoli together. Add margarine, cheese, garlic powder, salt and pepper. Mix well. Put in casserole. Bake at 375° for 20 to 30 minutes or until top is golden and bubbly.
Mix Raisin Bran, sugar, flour, soda and salt in large bowl. Add wet mixture, eggs, milk and oil. Mix all ingredients well. Fill muffin tins half full (well-greased). Bake at 400° for 15 minutes.
In a medium bowl combine sugar, cornstarch, ginger and soy sauce. Mix well. Add turkey and chicken. Stir-fry to coat. Let stand 15 minutes.
In a saucepan, heat applesauce, raisins and cinnamon on medium heat until raisins plump up. Allow applesauce to reach desired temperature; remove from heat. Add honey and serve immediately.
Mix sugar and cocoa. Add milk and margarine; cook for 2 1/2 minutes. Remove from heat. Add peanut butter and oats. Quickly drop by tablespoons onto greased surface. If it hardens too quickly before spooning, add a few drops of milk, stirring rapidly.
Pour boiling water over tea bags. Cover and let stand 5 minutes. Remove tea bags. Heat apple juice, syrup drained from crab apples, brown sugar, cinnamon and nutmeg in saucepan. Simmer 2 minutes to blend flavors. Combine with tea. Garnish each tea serving with crab apple and cinnamon stick. Makes 2 quarts.
Boil spaghetti as directed on package. Drain and rinse with cold water. Wash and dry tomatoes and cucumbers. Dice tomatoes and cucumbers. Toss lightly with spaghetti. Add cucumber dressing and Italian dressing. Chill 1 hour.
In a pie pan, combine crumbs, cheese, salt and pepper. In a small bowl, blend milk and egg. Coat chops with crumbs; dip in egg mixture and again in crumbs. Melt margarine in oven in a 13 x 9 x 2-inch pan. Place chops in pan. Bake at 325° for 30 minutes. Turn chops; bake an additional 30 minutes.
Cook onion, celery and pepper in squash juice. Mix together and bake at 400° until firm. Top with cheese and cover until served.
Place bread crumbs in bottom of 7 x 11-inch baking dish. Cook and drain sausage. Place sausage on top of bread crumbs. Add cheese. Mix eggs, milk, salt, pepper and mustard together. Pour egg mixture over cheese. Bake at 350° for 35 minutes.