HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add more mayonnaise or salad dressing if you want it thinner; also you can add more ketchup and relish (if you want more). Combine all together and serve.
Put all ingredients in baking dish and cook in 350° oven for 30 to 40 minutes.
Take potatoes and cut in your way. Get skillet hot and put hamburger meat, about 1 pound, and add potatoes (onions if you wish). Fry until done, turn fire down low and cover with lid. Makes a good meal.
Mix together yeast, warm water, and lard. After mixing together, then add dry ingredients. After all is mixed add more flour as you go until dough does not stick to hands. Let rise, knead, let rise again, put into pans and let rise again. Bake at 375° for 45 to 55 minutes or until brown. After you remove from oven, rub top of bread with lard.
Combine flour, baking powder, soda, salt and sugar. Add shortening and cut into flour. Make well in center and add buttermilk and raisins. Mix lightly until dry ingredients are moistened. Turn onto lightly floured board and knead gently a few times (until it holds together). Shape into 2 round loaves and put in 8 inch greased cake pan. Cut cross in top of loaf aabout 1/3 way through. Bake in 375° oven. Makes 2 loaves.
Mix all ingredients. Bake at 350° for 40 to 45 minutes. Makes own crust.
Make a brine of water and salt (2 cups salt to 1 gallon of water). Have fish skinned and cut in quite small pieces. Soak fish pieces in this brine for 24 hours. Rinse off quickly in cold, fresh water. Pour off immediately.
Cut the breadsticks into 3 halves. Put them around the Smok-Y-Links. Turn the oven to 375°; let cook for about 10 minutes. Take out and eat.
Soften yeast in warm water. Cream oleo and sugar; add beaten egg. Add yeast to creamed mixture. Add flour and mix well. Place in airtight bowl in refrigerator.
Mix all ingredients together. Fill 4 loaf pans 1/2 full. Bake at 350° for 1 hour.
Spray pan with Pam. Use paper towel to spread. Microwave Jell-O and water for 1 1/2 minutes until dissolved. Add marshmallows. Stir until almost dissolved; microwave 1 minute. Stir and pour into 8 or 9-inch pan. Chill 45 minutes or more. Roll up and cut.
Cut broccoli flowers from stems and peel stems. Grate stems and potatoes in food processor. Cook in 4-quarts of water. When soup comes to a boil, add all other ingredients. Cook until done. Yields 8 servings.
Mix tomato juice and egg. Add crab, crumbs, parsley, lemon juice and seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice of bacon; fasten with toothpick. Broil 5 inches from heat about 10 minutes, turning often to brown evenly. Makes 18 rolls.
Crumble meat into 10-inch skillet with cover. Add onion. Saute for 5 minutes, stirring occasionally or until onion is tender. Stir in flour and seasonings. Add chili sauce, water and beans. Bring to a boil. Cover and simmer about 10 minutes. Serve on buns. Garnish with fresh chopped tomatoes and onions, if you like.
Mix cream and spinach in blender. Heat in saucepan along with butter. When hot, pour over cooked ravioli. Serves 2.
Mix pretzels, butter and sugar in 9 x 13-inch pan and bake for 8 minutes at 400°. Cool. Beat together cream cheese and sugar. Fold in small container Cool Whip. Spread over pretzels. Refrigerate. Boil water and dissolve large box Jell-O. Add strawberries. Set up slightly. Pour over cream cheese mixture.
Marinate veal in wine and garlic, covered for 24 hours. Remove veal, pat dry and cut into serving slices. Sprinkle both sides with mixture of flour, salt and pepper. Brown meat in oil in frying pan. Spread top of each slice with mixture of Worcestershire and mustard. Add sour cream and 1/2 cup of wine marinade. Cover and cook until veal is done. Serve with noodles.
Mix all the juices and add 1 1/2 quarts water. Mix well. Add ginger ale just before serving and garnish with pineapple.
Remove crusts from bread; spread bread with butter. Place in greased 9 x 13-inch baking dish and set aside. Cook sausage until brown, stirring to crumble; drain well. Spread over bread; sprinkle cheese over top.
Put the cucumbers in tight in quart jar! Add all ingredients. Fill quart jar with water and cover with cap. Let stand 5 to 6 days at room temperature, then add 1/2 teaspoon white vinegar to keep crisp and refrigerate.
Preheat oven to 400°. Grease a 9-inch square baking pan and set aside.
Half fill a 9 x 13-inch pan with lettuce. Layer the next four ingredients. Combine the next four ingredients and pour over the greens. Sprinkle bacon on the top. Then sprinkle with cheese. Cover dish with foil and chill overnight or at least 8 hours. Do not toss.
In medium bowl, cream butter and sugar until light and fluffy. Beat in egg, then milk and vanilla; beat until nearly smooth. In small bowl, stir together 3/4 cup flour, baking powder and salt. Add to milk mixture. Stir just until dry ingredients are moistened (batter will be lumpy). Toss berries with remaining flour into batter. Spoon into 12 greased muffin cups. Bake in preheated oven for 25 minutes or until golden brown.
Saute all vegetables in oleo together until tender. Add soups and let come to a boil. Add Kitchen Bouquet, salt, pepper and water. Let cook 15 minutes. Then add crawfish tails and cook 30 minutes. Serve over rice.
Fold all ingredients together in large bowl. Put Cool Whip in first, then condensed	milk, cherry pie filling, crushed pineapple, pecans and marshmallows. Stir to make smooth. Pour into 13 x 9-inch plastic container and freeze 3 to 4 hours or overnight. Can be made days ahead and frozen.
Combine all ingredients except cheese, potato chips and almonds. Place in baking dish. Sprinkle with cheese, then almonds and top with potato chips. Let stand in refrigerator overnight. Bake at 400° for 20 to 25 minutes. Serves 9 to 10.
Melt butter. Simmer all over low heat for 30 minutes. Serve over rice or noodles.
Preheat oven to 400°. Beat egg in mixing bowl. Stir in brown sugar, oats and yogurt-milk mixture. Let stand while combining the flour, salt, soda, baking powder and cinnamon in a separate container. Add dry ingredients and oil to oat mixture, stirring with a spoon just enough to moisten ingredients. Do not overbeat. Stir in raisins and coconut. Spoon batter into paper-lined cups, filling generously and bake for 17 minutes or until toothpick stuck into the center of one comes out clean. Makes 12 muffins.
Mix cabbage, onion and bell pepper with sugar; set aside. Bring celery seed, salt, vinegar, dry mustard, Wesson oil and pepper to taste to a boil. Pour over cabbage mixture and let stand 24 hours.
Mix peanut butter, margarine, vanilla and sugar; roll into balls, set on waxed paper. Put toothpick in each ball and refrigerate.
Soften cream cheese. Add mayonnaise and mix well. Add imitation crab, chopped green onion and chopped round onion. Mix together well. Spread on crackers and serve.
In large punch bowl, stir together concentrates and apple juice. Stir in ginger ale. Scoop sherbet into balls and spoon into punch. Makes 28 servings, 1/2 cup each.
Combine flour, salt, sugar, baking powder and cocoa. Sift together into mixing bowl. Beat eggs with milk. Add liquid to the dry ingredients and blend. Add butter, chopped nuts and ground nuts; mix thoroughly. Divide dough evenly between 2 greased loaf pans. Let stand in a warm place for 30 minutes. Bake at 325° for 1 to 1 1/4 hours. Turn out on a rack to cool. Let stand 24 hours before slicing.
Mix the first 6 ingredients as for pie dough. Set aside 1/2 cup of dry mixture for topping. Add egg, buttermilk and soda. Pour into greased 9 x 13-inch pan. Mixture will be lumpy. Crush Heath bars. Add to dry mixture with nuts. Sprinkle on top and bake at 350° for 35 to 40 minutes.
Combine all ingredients in a 2-quart casserole. Cut up butter and put on top. Cover casserole and bake at 400° for 1 hour.
Cook the sugar, milk, margarine and cocoa for 1 1/2 minutes at a full boil. Remove from heat and add oats, nuts, vanilla and peanut butter. Mix well, then drop by spoonfuls on wax paper to cool.
Place smokies in boiler and set aside. Combine jelly and mustard in a separate boiler and place over low heat until thoroughly blended and melted, stirring occasionally. Pour over Little Smokes and place boiler over low heat until mixture begins to bubble. Serve hot.
Combine first 3 ingredients, stirring until blended. Chill 10 minutes. Shape mixture into a 6 x 1-inch patty; lightly coat top and sides with pecans. Serve with crackers.
Saute onion in oil. Stir in cabbage and fry until tender (not mushy). Add potatoes and cooked pinto beans. Season with salt, pepper and beef bouillon. Serve with cornbread.
Bake cake in 13 x 9-inch pan according to package directions. Use wooden handle of spoon to poke holes in warm cake. Spread pineapple with juice over cake; let cool. Make pudding according to directions. Fold in Cool Whip and frost cake. Sprinkle coconut over top.
Grease 2 loaf pans. Mix all ingredients with mixer. Bake at 325° for 1 hour or until brown. Let cool 10 minutes. Pour glaze over bread while still in pan. Leave in pan 1 hour.
Butter an 8 x 8 x 2-inch baking pan. Mix milk, chocolate chips and unsweetened chocolate. Microwave uncovered on High for 1 minute and stir. Microwave until chocolate is melted and mixture can be stirred smooth. Stir in vanilla and nuts. Spread evenly in pan. Refrigerate until firm.
Preheat oven to 350°. Grease and flour loaf pans. If one pan, bake for 1 hour and 15 minutes. If two pans, bake for 30 minutes. Check if done with toothpick.
Mix together and spread on bread. Wrap in foil, but open slightly so meat browns. Bake at 350° for 30 minutes. Keep bread covered until serving time. Freezes well. Serves 6 to 8 people.
Put all ingredients except for the raisins, nuts and icing in a large mixing bowl. Blend with mixer on medium speed until they are well combined. Chill dough in refrigerator for 1 hour.
Mix pudding with milk and set aside. In an 8 x 10-inch pan, arrange crackers in a single layer. Spread pudding over crackers. Layer in order as follows: banana slices, lite whipped topping, strawberries, pineapple and coconut. Chill several hours. Makes 4 servings.
Melt oleo in 9 x 13-inch glass pan. Mix cake mixes according to box. Add instant pudding; mix well. Pour this on top of melted oleo. Add peaches. Sprinkle with sugar. Add syrup on top of sugar. Sprinkle cinnamon. Bake at 350° until tested done. This is good warm with vanilla ice cream.
Cook stew meat and soup bones until tender. Add your Veg-All and potatoes. Let cook for 30 minutes. Then add tomato sauce and sapagetta's. You can break them up real small. Turn heat down and let cook slow for about 35 minutes. Serve with crackers or cornbread.
Combine graham cracker crumbs, butter, peanut butter and powdered sugar; work together. Press down in greased 9 x 13-inch pan. Melt chocolate chips and white syrup over hot water. Spread over crumb mixture. Cut into squares.
Cut washed apples coarsely; do not peel or core. Place in heavy pan with tight fitting lid with just enough water to cover bottom and prevent scorching (add more only if necessary; apples will release juice as they cook). Cook slowly over low heat until apples are completely soft and can be "mushed" with a spoon. Force through strainer to remove peels, seeds and cores. Applesauce will be slightly pink from peels.
Wash cranberries; boil cranberries in water with cinnamon stick 10 minutes once boiling. Drain through sieve. Add next 3 ingredients. Store in refrigerator. Serve hot or cold.
Melt butter; add flour, making a smooth paste. Add salt, milk and cayenne. Cook until thick and smooth. Add Cheddar cheese and remove from the fire. Add well beaten egg yolks. Cool mixture. Beat egg whites until stiff, then fold into the previously prepared mixture. Pour into buttered baking dish and bake 20 minutes in moderate oven (or until knife inserted comes out clean) at 350°.
Pour pie cherries and juice in bottom of a 9 x 13-inch pan. Drain off about half the syrup from pineapple. Pour remaining juice and pineapple over cherries. Sprinkle dry cake mix over fruit. Evenly sprinkle with butter chunks; top with walnuts. Bake 45 minutes at 375°. Serve hot with ice cream or whipping cream.
Mix oatmeal, sugar, syrup and shortening together well and press into a 9 x 13-inch pan or jelly roll pan. Bake at 350° for 8 minutes. Melt peanut butter and chocolate chips together and spread on top of bars.
Heat oven to 350°. Mash bananas well and mix thoroughly eggs and sugar. Melt butter; add bananas. Stir remaining dry ingredients and add banana mix. Bake in greased 2 pound loaf pan for 1 hour.
Add all ingredients together. Marinate overnight. Just before serving, stir in 1/2 cup chopped cashews (or other nuts) and 12 slices cooked crisp bacon, crumbled.
Melt chocolate in double boiler. Add sweetened condensed milk. Cook until smooth and glossy, stirring occasionally.
Cook and drain broccoli. Combine soup, mayonnaise, milk, lemon juice, paprika and onion; mix well. Layer broccoli and chicken into lightly buttered casserole dish. Pour soup mixture over chicken and broccoli. Top with cracker crumbs and melted butter. Bake at 350° for 20 to 25 minutes.
Cook ziti per package directions; drain. Return ziti to the pot and mix well with the ricotta and enough sauce to coat. Put half in a 9 x 13 baking dish and sprinkle with some mozzarella and more sauce. Add the rest of the ziti and cover with the rest of the mozzarella and sauce. Cover with foil and bake at 350° for 30 minutes.
In a large bowl, mix all ingredients until well blended. Roll the dough out on a floured board. Cut out treats with a cookie cutter shaped like a dog bone. Microwave at 50% power for 5 to 10 minutes, turning every 2 minutes, or bake in a conventional oven at 350° for 15 to 20 minutes or until dry. Yield: About 3 dozen.
Line loaf pan with foil, then line pan with thin slices of cake. Soften gelatine in milk for 1 minute in the microwave. Beat the cream cheese and sugar 1 minute and add gelatine. Remove 1/2 cup and add mint flavoring and coloring to it. Add 1 cup whipped cream. Melt chocolate chips 2 or 3 minutes and add to the rest of the cream cheese layer and add 2 cups whipped cream. Over the cake layer, pour the green mixture, then the chocolate layer and cover with a layer of thinly sliced cake and chill thoroughly. To serve, slice across the layers.
Mix all ingredients in large dish; stir thoroughly. Refrigerate up to 3 days, stirring frequently. Skewer meat and grill over charcoal. Serves 10.
Cream sugars and butter together. Add flour, salt and egg. Add half and half cream very slowly, blending well between each addition. Pour into unbaked 9-inch pie shell. Sprinkle with nutmeg and bake 45 to 50 minutes at 350°.
Mix vanilla pudding, using milk. Let stand for a few minutes. Add 2/3 cup chopped or sliced Macadamia nuts. Fold in 1/2 of a large container of whipped topping. Pour into baked and cooled pie shell. Top with remaining whipped topping and garnish by sprinkling Macadamia nuts on top. Refrigerate several hours before serving.
Slice French bread into 1/4-inch slices. Place on cookie sheet. Lightly spread olive oil on each side of bread and brown at 425° for 5 minutes.
Scald, peel and chop tomatoes. Mix all ingredients and cook until juice is thick (45 to 50 minutes). Put in jars and seal. Process in boiling water bath 30 minutes. Yields 5 pints (10 cups, 20 servings).
Brown onions and beef together; season to taste. Pour off grease. Add green chilies and a little of the grated cheese. Pour thin layer of enchilada sauce on bottom of 9 x 13-inch pan. Roll meat in tortillas, 2 or 3 tablespoons to each one. Place in pan. Pour remaining sauce over top of tortillas and sprinkle with grated cheese. Bake in a 350° oven until bubbly and cheese has melted.
Brown meat in large skillet; drain. Add tomato sauce, onion flakes, mustard, chili powder and garlic. Cook over medium heat 5 to 8 minutes, stirring occasionally; set aside. In large bowl, combine 2 1/4 cups flour, sugar, Mexican season, seasoned salt and yeast. In small saucepan over low heat, heat water, milk and butter to 125° to 130°. Stir in dry mixture. Mix only enough of remaining 1 cup flour to make soft dough. Knead lightly on floured surface, about 4 minutes. Sprinkle greased baking sheet with cornmeal. Roll dough into 14 x 10-inch rectangle. Sprinkle 1/2 cheese in center of dough. Spoon ground beef mixture over cheese. Top with rest of cheese. Cut into 1-inch strips along side of filling. Alternating sides, fold strips at an angle across filling; cover. Place large shallow pan on counter and half fill with boiling water. Place baking sheet over pan. Cover and let dough rise 15 minutes. Brush top with beaten egg whites and sprinkle with additional cornmeal. Bake at 400° approximately 20 minutes. Cool slightly. Serve warm. Makes 1 loaf. Serves 6 to 8.
Mix dry ingredients. Add Crisco; cut into flour until blended. Add water. This recipe is enough for 15 pie crusts. Divide in portions to use as needed. Keep in freezer.
Cream sugar and shortening. Add eggs and apples. Sift dry ingredients together. Mix with sugar mixture. Add pecans. Stir in buttermilk and vanilla. Pour into greased 10 x 6 x 3-inch loaf pan. Mix sugar and cinnamon; sprinkle over top. Bake for 1 hour at 350°. Makes 1 loaf.
Beat eggs. Add remaining ingredients (except pie filling and sugar and cinnamon). Mix ingredients well. Put half of batter in greased 9 x 13 pan. Over this pour pie filling. Top with the rest of the batter. Sprinkle with a little sugar and cinnamon before putting into the oven. Bake at 350° for 30 minutes or until set.	This can be divided into two 8 x 8 pans to make two smaller cakes.
Mix condensed milk and crushed pineapple. Add a little orange soda pop. Mix well. Put mixture in freezer can and finish filling can to fill line with orange soda pop. Freeze as you would ice cream.
Use a large heavy saucepan and make sure you cook this on the stove, on the lowest setting.
Mix egg, soy sauce, water and seasonings in pie plate. Sprinkle crumbs on waxed paper. Spray jelly roll pan with cooking spray. Dip chops into egg mixture and then in bread crumbs. Arrange in single layer on pan. Bake at 350° for 30 minutes. Turn and bake about 20 more minutes or until done.
Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Stir in cold water. Pour into 8-inch square pan. Refrigerate 3 hours until firm. When firm, cut gelatin into 1/2-inch cubes. Spoon whipped topping evenly into 6 dessert dishes. Using back of spoon, spread whipped topping into bottom and sides of each dish. Spoon gelatin cubes into center of whipped topping. Refrigerate until ready to serve.
Combine shredded Cheddar cheese with mustard and diced mild green chili peppers. Shape ground beef into 8 thin patties. Spoon cheese mixture onto, spreading to within 1/2-inch of edges. Top with remaining patties. Seal edges. Season with salt and pepper. Grill or broil until done, about 5 minutes on each side. Serve on hamburger buns or rolls. Makes 4 servings.
Assemble sandwich by layering the meats and cheese. Mix olives, onions, garlic and dressing together and pour over top layer of meat/cheese. Put top half of bread on sandwich and slice. (Dressing yields 3 cups or enough for 3 to 4 sandwiches.)
Put butter and oil in skillet over medium-high heat. Add pancetta (in thin strips) and cook until browned (not crisp). Add wine and cook until reduced by half. Remove from heat and set aside. Cook pasta.
Mix sugar, Wesson oil and eggs together and beat well. Mix flour, soda, salt and vanilla flavoring; add to other mixture and beat well. Mix apples, walnuts or pecans and coconut. Add all ingredients together and mix well. Bake at 350° in greased and floured tube cake pan for 1 hour and 20 minutes or 1 hour in 9 x 13 pan.
Boil Russet potatoes until soft, then rice while hot. Take 3 cups riced potatoes, don't pack just drop into cup. Fill in air holes.
Cut dough in half and cut into 1-inch chunks. Put half in bottom of bread pan. Combine remaining ingredients and sprinkle over bread cubes. Add nuts, if desired. Let rise and bake 20 minutes at 350°.
Blend 30 seconds in blender and use for dipping celery, cucumbers, carrots, etc.
Cook sausage, onion and celery until done. Drain and pour into 3-quart covered casserole dish. Add rice, chicken broth, almonds and soy sauce. When ready to serve, bake in 375° oven for 45 minutes to 1 hour.
Blend cream cheese, Cool Whip and sugar together. Blend until firm. Pour into graham cracker crust, unbaked; top with cherry pie filling. Chill in refrigerator for about 3 hours.
Cook and drain linguine. Cut up scallions. Mix all together. You can add or decrease oils and sauces according to taste.
Melt butter or margarine. Beat in eggs. Add sour cream and corn muffin mix. Drain whole kernel corn. Mix with creamed corn. Add to mixture.
Cook pasta according to package directions; drain. Meanwhile, in large bowl, stir together cottage and Cheddar cheese, spinach and eggs; set aside. Combine pasta with one half spaghetti sauce. Spoon half pasta mixture in 2-quart casserole. Top with cheese mixture, remaining pasta mixture and remaining sauce. Sprinkle with Parmesan cheese, if desired. Cover, bake at 350° for 35 to 40 minutes or until hot and bubbly. Makes 4 servings.
Dissolve bouillon into water. Melt butter over medium heat. Stir in flour and broth. Add salt, pepper, mushroom soup and turkey. Slowly add milk. Stir in peas and carrots. Heat until hot. Serve over toast.
Heat corn oil in skillet. Brown pork. Add next 6 items. Bring to a boil. Simmer 10 minutes or until done. Mix cornstarch and 2 tablespoons water. Add to pork with green pepper. Boil 2 minutes, stirring constantly. Serve over rice.
Line large dish with	chicken breast. On top of the chicken place chopped Danish ham. On top of this lay slices of Swiss cheese. Spread cream of chicken soup over this. Top this off with previously prepared Stove Top stuffing. Bake in oven at 350° for about 25 minutes.
Put sugar, peanut butter and margarine in glass bowl or pitcher and microwave for 2 minutes. Stir a few times during cooking process. Remove and stir until all is smooth. Add vanilla and nuts. Pour into a buttered 9 x 9-inch dish. Chill 30 minutes.
Place ribs in large saucepan. Cover and simmer 45 minutes. Combine other ingredients and simmer in another saucepan for 1/2 hour. Drain ribs, cut in portions. Pour marinade over ribs and let soak for 30 to 45 minutes. Broil or grill until crisp and browned. Brush frequently as you are browning ribs.
Preheat oven to 350°. Melt 1 cup chocolate and butter in double boiler (or heavy-duty saucepan) over low heat, stirring constantly, until smooth. Remove from heat. Mix in eggs, one at a time. Add vanilla. In another bowl, mix flour, sugar and baking soda. Add flour mixture to chocolate mixture a little at a time. Spread batter into a greased 9 x 13-inch baking pan. Sprinkle with remaining chocolate and pecans. Bake at 350° about 30 minutes.
Stir together flour, sugar, salt and baking powder. Blend in Crisco with pastry blender. Mix cold water, egg and vinegar together. Add to flour mixture. Mix and shape into ball. Refrigerate at least 30 minutes.
Mix all ingredients together and pour into two greased and floured 9x5 inch loaf pans. Bake at 350°F for 1 hour and 20 minutes.
Mix cake as instructed on package. Pour batter into a greased 13 x 9 x 2-inch baking pan. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. Bake at 350° for 35 to 40 minutes or until cake tests done. Yield: 12 to 16 servings.
Brown hamburger and onions; drain off fat. Add corn, beans, seasoning (mixed according to package directions) and picante sauce; stir until well blended.
Preheat oven to 300°. Cream sugar and margarine; add eggs, one at a time. Add flour, nutmeg and cinnamon beat well. Mix other ingredients. Mixture will be stiff.
Cook together and drain off grease. Add 1 can Chef Boyardee pizza sauce. Bring to a boil. Cool 1/2 hour. Add 4 ounces shredded Mozzarella cheese. Refrigerate 1/2 hour. Place on bun halves or crackers. Toast under broiler until heated through.