HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pretzels on large cookie sheet and bake for 5 minutes. In a bowl combine oil, garlic powder, dill weed and dressing. Toss warm pretzels into mixture and stir well. Place back onto cookie sheet and bake for additional 5 minutes. Cool and serve.
Place peas, bacon bits and cheese in mixing bowl. Add mayonnaise and stir to coat.
Cool carrots. Combine with onion and pepper. In a separate bowl, combine other ingredients to taste; stir to dissolve sugar. Pour over carrot mixture and refrigerate 48 hours or more, stirring 2 to 3 times daily to dissolve rest of sugar. This is a great salad when lettuce is out of season!
Grind your meat and add the remaining ingredients thoroughly in a bowl while kneading the meat like dough. Let the meat sit in the refrigerator for 6 to 8 hours after mixing to ensure uniform release of flavor throughout the meat.
Mix flour, sugar and baking powder together; cut in butter. Blend egg into a one cup measuring cup, add enough milk to make 1 cup liquid. Beat egg and milk, add to flour mixture. Pour into a greased and floured jelly roll pan. Cover with pie filling.
Prepare pudding according to directions, using milk and juice for liquid. Stir in raisins and 3/4 carton whipped topping into the pudding. Measure and drain 1/2 cup pineapple for garnish. Cut cake into chunks. Place in dish. Pour pudding and remaining pineapple, fruit salad, etc., over cake. Add 1/2 cup sherry if desired.
Place vegetables in a bowl. Stir together in a saucepan and cook slowly until slightly thickened the egg, mustard, celery seed, sugar, vinegar and water. Add mayonnaise, salt and pepper to taste. Pour over vegetables.
Mix in order given. Bake at 350° for 35 to 40 minutes. Let cool and put on topping.
Melt cocoa, butter and salt together. Cool and add flour, sugar, eggs and vanilla. Put in a greased 9 x 13-inch pan. Bake for 20 minutes at 350°. Take out and cover with tiny marshmallows. Bake for 3 to 5 minutes longer.
In skillet, heat margarine. Add shrimp and green pepper with garlic and red pepper. Stir in soup, water and vinegar. Heat through. Serve over fettucine.
Mix and pour into 9-inch pan and bake at 350° for 40 minutes.
Combine flour and sugar in mixing bowl. Cut in butter or oleo until mixture resembles coarse crumbs. Mix in egg yolk and chocolate bits. Press mixture into an ungreased 15 x 10 x 1-inch pan. Beat egg white until frothy; brush over top of dough. Sprinkle with candy. Bake at 350° for 25 minutes. Cut into strips while warm.
Mix together cake mix, melted oleo and 2 eggs. Makes a stiff batter. Spread in 13 x 9-inch greased and floured cake pan. Mix 2 eggs, cream cheese and powdered sugar together and spread on first layer. Sprinkle each layer with coconut. Bake 40 to 45 minutes at 325°. DO NOT open oven door while cooking.
Saute onions in oleo until clear. Add artichokes; saute a bit longer. Add soups, water and Kitchen Bouquet. Simmer until onions are soft. Add oysters and juice. Simmer 10 more minutes and serve.
Put all into 3 quarts of hot water, let stand for 30 minutes and drain. With 1 pint of vinegar and 1 pint of water add 4 tsp. mustard seed, 4 Tbsp. celery seed and drained vegetables. Boil this for 20 minutes and add 1 1/2 cups of sugar. Makes about 15 small jars.
Prepare cake as directed on package. Mix pumpkin and spice, fold into cake batter. Bake as directed on package.
Blend all ingredients together in a bowl; mix well. Drop on cookie sheet with teaspoon; flatten out. Bake at 375° for 12 minutes.
Spread hamburger on pizza pan or small cookie sheet. Spread spaghetti or pizza sauce on top. Sprinkle with Mozzarella cheese. Can also add green peppers, olives, etc. Bake at 350° until hamburger is brown and cheese is melted.
Stir egg into soups (undiluted). Add bread. Add chicken and place in greased casserole dish. Top with crumbs made with crackers and melted oleo. Bake at 350° for 50 to 60 minutes.
Fill tall glass with fruits (raspberries, blueberries, bananas, strawberries, pineapple, etc.) Pour in chilled ginger ale. Top with 1 scoop of lime sherbet.
Mix cake mix according to directions. Add pudding and mix well. When cake is done, punch holes and pour 1 can Eagle Brand milk over cake. Let cool completely. Pour 1 can crushed pineapple over cake and cover with whipped cream.
Dissolve the 2 packages of jello in the boiling water. Let cool, but not congeal. Stir in the celery, nuts, pineapple and cranberry sauce. Mix and congeal.
Combine oleo, butter and sugar. Simmer on low 4 to 5 minutes. Cover a cookie sheet with aluminum foil. Arrange a layer of graham crackers on the foil. Put chopped pecans on the graham crackers. Cover with butter and sugar mixture. Bake at 350° for 10 to 15 minutes. Cool and break into pieces.
Cream shortening, oil and sugar. Add eggs and vanilla; beat until fluffy. Add sifted dry ingredients and chopped and floured nuts. Add bananas. Bake in 2 greased and floured 9-inch cake pans (or you may use waxed paper to line pans) in preheated 350° oven for 50 to 60 minutes, or until toothpick comes out clean. Frost with caramel icing.
Combine all ingredients and mix well. Drop by tablespoonfuls into 1/8-inch of hot oil in a large skillet. Flatten and brown on both sides.
Mix above ingredients. Place in 13x9 pan. Bake at 400° for 25-30 minutes.
Spray Pam on a Bundt pan or grease well (no flour). Mix the brown sugar, white sugar and cinnamon in Ziploc bag. Quarter each biscuit from all 4 packages and shake the quarters in the bag with the sugar. Put the coated wedges all into the Bundt pan. Pour the leftover sugar mix on top of the wedges then drizzle the stick of melted butter over the top of the entire pan. Bake at 350° for 35 to 40 minutes. Invert while hot onto cake plate and eat it while it is hot.
For either vegetable, slice enough for a gallon and pour in enough water to just cover the vegetables. Add 6 tablespoons cider vinegar and 2 1/2 tablespoons salt. Bring to a boil until vegetables change color. Pack in hot jars. Fasten lids and set away until ready to use.
Combine flour, baking powder and salt in bowl. Add oil; mix with fork until crumbly. Stir in milk until ingredients are moistened. Drop by tablespoonfuls onto greased baking pan. Bake at 450° for 10 to 12 minutes or until light brown. Makes about 12 biscuits.
Mix powdered sugar, margarine, cream cheese and vanilla; set aside. Mix nuts and coconut next in a greased pan. Mix cake mix by directions on box. Pour over nuts and coconut. Spoon over icing all over cake mix. Drop by spoon in big drops. Bake at 350° for 30 to 35 minutes. Let cool before cutting cake.
Add seasonings and spices to vinegar (dilute with 1/3 cup water) and simmer about 8 minutes. Strain and pour over peeled eggs. Seal and let stand 2 days before using. Fill 1 quart jar with 12 to 16 eggs. (Can add sprig of dill, caraway seed or garlic or onion for different flavors.) Using pickled beet juice with the spices makes a pretty pink for hors d'oeuvres or cold plate.
Into bottom of a buttered baking dish put a thick layer of apples or peaches. Sprinkle with sugar and cinnamon mixed. Dot with lumps of butter. Sprinkle with nutmeg or cinnamon into a mixing bowl sift, 1 cup sugar, 1 tsp baking powder, 1 cup flour, 1/2 tsp salt. Into this sifted mixture, break 1 egg. Mix until crumble. Put over fruit. Bake in a moderate oven (350°) till crust is brown. Serve with milk, whipped cream or ice cream.
Cook rice according to package directions. Stir cooked sausage, soup, Worcestershire and mushrooms into rice. Spoon half the mixture into a 9 x 13-inch casserole. Top with cubed chicken and remaining rice mixture. Top all with buttered bread crumbs and bake at 375° for 30 to 35 minutes.
Cook macaroni; drain. Brown ground meat and onion; drain off excess fat. Add tomato sauce and spices. Simmer 10 minutes. Beat egg, milk and salt; mix together with macaroni and spread in a 9 x 13-inch pan. Top with meat mixture, then top with cheese. Bake at 350° for 20 minutes. Let set for 10 minutes before cutting.
Combine all the dry ingredients first and then stir. Add vinegar, cold water and vanilla; mix well. Add the oil last and blend well. Pour into a 9 x 13-inch pan and bake 35 minutes at 375°.
Prepare the night before serving. Butter the bread and place, buttered side down, in an 11 x 17-inch Pyrex dish. Cook sausage and green onions together. Add to bread. Mix eggs and milk. Pour over the other ingredients. Sprinkle grated cheese over top. Cover with foil and place in refrigerator overnight. Bake, covered with foil, at 350° for 1 hour. Remove foil the last 10 to 15 minutes. Let set 10 to 15 minutes before serving. Serves 10 to 12. Good with fruit salad and muffins.
Mix orange juice and apple juice according to directions on cans. Pour together in a punch bowl. Slice oranges (leave peeling on) and let them float on top. Add Sprite and packages of Kool-Aid (do not add water to Kool-Aid).
Stir together the first five ingredients and pour over the hash browns. Put the mixture in a 9 x 13-inch greased dish. Top with the Cheddar cheese and sprinkle with paprika. Bake 1 hour at 350°.
Place raisins in boiling water; set aside. (Drain off water before adding raisins to batter.) Blend eggs, oil and sugar together. Add mashed pork and beans. Add vanilla and dry ingredients. Fold in raisins. Add nuts if desired. Grease and flour 2 standard loaf pans. Bake in 325° oven for 60 to 70 minutes. Makes 2 loaves.
Combine all ingredients and make into balls. Brown and drop into your favorite sauce that has started to boil.
Combine the first 4 ingredients, mixing well. Chill dough 2 to 3 hours. Roll dough out on a floured board to 1/4-inch thickness. Cut into 3-inch squares. Spoon 1/2 teaspoon preserves onto center of each square. Moisten edges of squares; fold pastry in half diagonally, making sure edges are even. Press edges together with fork or fingers until sealed. Bake at 325° for 30 to 35 minutes on ungreased cookie sheets.
Mix broccoli, mushroom soup, mayonnaise and 1/2 cup of cheese; sprinkle remaining cheese on top. Cook at 350° for 30 minutes.
Mix dry yeast in warm water until dissolved. When milk has cooled, add beaten egg and salt. Cut shortening into flour and add to mixture. Knead dough with hands until springy and has a satin-like finish. Place, covered, in a warm area and let rise until double in bulk or place in refrigerator until next day. Roll onto 15-inch pizza pan. Bake partially (10 minutes at 350°); add sauce, spice, Mozzarella cheese and pepperoni; cook until done at 400°.
Dice eggplant and boil in salted water for about 5 minutes. Drain and set aside. Saute ground beef, onion and garlic in skillet for about 10 to 15 minutes. Drain excess grease.
Beat cream cheese until fluffy, then add pumpkin. Gradually sift in sugar, ginger and cinnamon; chill. Serve with dried apple chips and gingersnaps.
Combine meat, 1/4 cup of bread crumbs, barbecue sauce, egg and salt. Mix well. Pat meat mixture into a 14 x 8-inch rectangle on foil. Combine cheese, balance of bread crumbs, green pepper and water. Pat cheese mixture on top of the meat mixture. Roll meat and cheese up from the 8-inch side. Chill several hours or overnight.
Mix all ingredients, except muffins. Spread equally on muffin halves. Freeze for at least 30 minutes. Broil, or freeze and broil later. Serve hot. Makes 12 servings. Great for lunch whole, or cut in quarters and served with cocktails. These can be frozen for weeks or months, if kept airtight.
Cook all ingredients, except butter and vanilla, until thick. Remove from heat and add butter and vanilla. Let cool or serve warm.
Add water to jello and dissolve. Then add cinnamon candies until dissolved. Add applesauce and nut meats. Refrigerate.
Combine flour, soda, salt and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and chopped pecans. Pour batter into 2 heavily greased and floured 9-inch round pans. Bake at 350 F for 35-40 minutes or until toothpick comes out clean. Immediately pour buttermilk glaze evenly over layers. Cool in pans 15 minutes, then remove from pans and let cool.
Sift sugar, baking soda, flour and baking powder. Preheat oven to 350°. Grease and flour pans. Batter should be like water. Bake for 30 minutes.
Mix together flour, soda, salt and baking powder. Cut in butter and then add starter. Mix well, but not too long. Roll out on floured surface and cut into shape or use your hands. Bake in a hot oven until done.
Trim sandwich bread. Roll flat with rolling pin. Spread with horseradish mustard and sprinkle with Parmesan cheese. Add Brown 'N Serve sausage. Roll up sausage in each slice and secure with a toothpick. Bake at 350° until golden brown.
Combine sliced carrots and grated onion. Slightly cover with water and cook until tender and about half of the water is boiled out. Stir in remaining ingredients, cooking and stirring until thickened. This makes an attractive side dish with beef or pork slices. Serves 3 or 4.
Chop mushrooms, onions, ham and parsley. Saute in 2 tablespoons butter for 5 to 10 minutes. Add spices. Add 1 stick of butter; blend and refrigerate. Spread mixture on thin slice bread. Heat in 350° oven for 10 to 15 minutes.
Combine in mixing bowl with yeast the cottage cheese, sugar, onion, butter, dill seed, baking soda and egg. Stir in flour. Cover and let rise 60 minutes. Stir down; turn into buttered casserole dish and let rise (approximately 25 minutes). Bake 40 to 50 minutes at 350°. Brush with butter and sprinkle with salt. Serve hot or cooled.
Crust: Cut shortening into 1 cup flour and 1/2 teaspoon salt. Add 1 to 3 tablespoons cold water until pastry holds together. Handle as little as possible. Roll out and place in pie pan.
Put on stove. Boil 5 minutes; take off heat. Add enough flour to thicken. Add 1 teaspoon baking soda. Mix good and put into greased and floured cake pan. Bake at 375° for 30 minutes. Put some powdered sugar on top or a cream frosting.
Break crackers. In baking dish, put a layer of crackers and a layer of oysters until all used. Mix milk, egg, salt and pepper together. Pour over oysters and crackers. Dot with butter. You may have to add a bit more milk to make a little juicier. Bake at 350° until it begins to brown.
To prepare crust, crush pretzels. Mix pretzels with oleo and sugar. Pat in a 9x13 glass dish to form a crust. Bake at 400° for 8 mins. Cool. Mix together cream cheese and 1 c. sugar. Fold in Cool Whip. Pour on top of cooled crust. Dissolve strawberry jello in boiling water. Add frozen strawberries. Allow to set for 10 mins. Strawberries will thaw. Pour on top of cream cheese mixture. Refrigerate.
In medium saucepan, saute sliced onion in olive oil until just tender. Add cleaned and washed squid (see directions) to onions and saute until squid turns red and curls, about 5 minutes. Remove squid from pan and set aside. Add tomato puree and water to saucepan. Stir and heat over medium high heat. Add rest of ingredients and bring to boil. Lower heat to a medium simmer. Stir sauce occasionally and let cook for 35 to 40 minutes. Taste for salt and adjust if necessary. Add squid and cook an additional 20 minutes. Serve over thin spaghetti or linguine. Makes 4 to 6 servings.
Bake chocolate cake according to recipe on box. Bake in an oblong pan. When cake is done and still hot, pour sweetened condensed milk on top. Then add caramel. Finally, spread on Cool Whip and chill for one hour.
In large kettle, combine jello with boiling water. Add strawberries and juice, drained pineapple, bananas and nuts. Turn 1/2 mixture into 9 x 13-inch pan. Refrigerate until firm. Gently spread smooth layer of sour cream over jello. Chill again until firm. Then gently spoon over rest of jello and fruit mixture. Chill until firm.
Prepare rice according to package directions. Chill. Combine rice, celery, ham, oranges, green pepper, mayonnaise and seasoning. Mix lightly. Chill. Serve on lettuce and garnish with carrot curls and parsley, if desired. Makes 6 to 8 servings.
Combine the prepared macaroni and onion. In a 3-quart microwavable casserole, layer macaroni and onion mixture, slices of the cheese, 1/4-inch slices of margarine, salt and pepper. Cover top layer with cheese. Pour milk over layers until casserole is 1/3 to 1/2 full. Microwave on High power 20 to 25 minutes. Let stand 10 minutes to allow cheese mixture to thicken.
Scald milk in 1-quart saucepan. Remove from heat, stir in meal, sugar and salt. Bring to boil, then simmer for 5 minutes, stirring constantly. Remove from heat and stir in corn. Gradually add eggs and stir vigorously. Add other ingredients. Put in 2 1/2-quart greased baking dish and bake at 330° for 45 to 50 minutes or until done.
Beat together potatoes, eggs, salt, granulated sugar, 1/2 stick margarine, milk and vanilla. Pour into a 13 x 9-inch baking pan. Mix brown sugar, flour, pecans and 1/3 stick margarine until crumbly. Sprinkle this topping over the potato mixture. Bake at 350° for 1 hour.
Preheat oven temperature to 300°. Place popcorn and peanuts in a buttered 13 x 9 x 2-inch baking pan (or dish). In a saucepan, combine brown sugar, margarine, honey and cinnamon. Cook and stir over low heat until boiling. Boil gently, uncovered, without stirring, for 4 minutes. Pour over popcorn mixture and stir to coat. Bake coated popcorn in 300° oven 20 minutes, stirring every 5 minutes. Transfer to a large bowl; add Teddy Grahams. Cool completely. Add fruit snacks. Store in a covered container.
In bowl, pour buttermilk over Bran Buds cereal. In another bowl, combine flour and baking soda. Stir in apricots; add brown sugar, oil and egg to cereal mixture. Stir into flour mixture. Spoon into muffin cups. Sprinkle with chopped walnuts. Bake at 375° for about 25 minutes. Makes 1 dozen.
Mix flour, soda and salt. Cream oleo with sugar, add eggs and bananas. Combine the milk and vinegar. Add dry ingredients to banana mixture. Mix well. Stir in nuts. Pour into greased baking loaf pan. Bake at 350° for 60 to 70 minutes. Remove from pan and cool on rack.
Combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium-high heat, in hot margarine, cook chicken until browned on both sides. Add soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 20 minutes, or until chicken is no longer pink. Serve over hot cooked rice or with rice pilaf. Serves 4.
Combine tomatoes and sugar. Simmer for 25 minutes; stir occasionally. Remove from heat; stir in gelatin until dissolved, about 1 minute. Pour into jars or plastic containers; cool. Stir occasionally to prevent fruit from floating. Top with lids. Refrigerate. Yield: 7 cups.
With cream cheese at room temperature, add Worcestershire sauce, Accent, chopped onion and 1 package beef (chopped). Line bowl with remaining beef. Spoon mixture into bowl and refrigerate. Invert onto serving dish.
Cut round steak into bite size pieces. Combine round steak, soup, water and onion in microwave-safe dish and refrigerate overnight. Microwave for 40 to 50 minutes. Can be served with rice.
In a large punch bowl, crumble one layer of the baked cake. Add half the pudding, half the pineapple, 2 of the bananas, half the cherry pie filling and half the blueberry pie filling. Put half of the Cool Whip on top, then sprinkle with half of the coconut. Take the other cake layer and crumble on top. Repeat as directed. Chill for at least 1 hour before serving.
Place cottage cheese and milk in blender. Blend on high until smooth and creamy. Add remaining ingredients. Blend on low speed until bacon is evenly distributed. Cover; refrigerate at least 1 hour.
Preheat oven at 250°. Melt butter and add spices and sauce. Gradually add dry ingredients. Stir well with butter mixture. Bake at 250° for 3 hours. Stir well every 15 - 20 minutes. Can use a large aluminum disposable turkey roasting pan. Once roasted cool on paper towel. Cool completely. Store in zip lock bags or airtight containers/tins.
Mix all ingredients together in a bowl. Add enough Miracle Whip to moisten salad to desired consistency. Can thin out salad dressing with a little milk. Add sugar, salt and pepper to taste.
Blend sugar on highest speed of blender for two minutes. Add cornstarch to keep from packing. Store in an airtight container.
Cut beef into 1 1/2-inch cubes. Mix flour and 1/2 teaspoon of salt and dredge beef with seasoned flour. Heat oil in saucepan. Add beef and brown well on all sides. Add bouillon, spaghetti sauce and remaining salt and cover. Cook over low heat for 50 minutes. Add onions and simmer for 25 minutes. Add frozen peas, cover and cook for 10 minutes. Spoon ravioli on top and cover. Heat for 5 minutes. Makes 4 to 6 servings.
Cook mushrooms lightly in 2 1/2 tablespoons butter. Stir in flour; add chicken stock. Cook and stir constantly over low heat until thickened. Add cream and salt. Mix rice with pimento in a buttered 1 1/2-quart casserole. Add chicken and cover with sauce. With a fork, lift chicken and rice lightly so sauce will run down. Brown almonds lightly in 1/4 cup butter; drain. Sprinkle almonds over top of casserole. Bake in 375° oven for 20 to 30 minutes. Makes 4 to 6 servings.
Thaw spinach and squeeze all moisture out. Mix together all other ingredients and add thawed spinach. Again mix well. Cover and refrigerate. Let set for 2 days until flavors are blended.
Whip until creamy 3 to 5 minutes. Add 2 1/2 to 3 pounds powdered sugar. Whip until well mixed. (Add sugar a pound at a time.) Makes enough for 2 or 3 cakes. This may be frozen for up to 1 year.
Brown beef; add tomato sauce, taco mix, olives and onion flakes. Simmer 10 minutes. Crush tortilla chips. Put half of the chips in an 8 x 12-inch baking dish. Add meat mixture. Mix cottage cheese, sour cream and green chiles. Pour over meat. Add cheese. Top with remaining chips. Bake at 350° for 30 minutes.
Cook limas for 1/2 hour. Add remaining ingredients. Place bacon strips on top. Bake at 300° for 3 hours.
Wash and trim carrots. Cook in 1 cup of boiling, salted water for 15 minutes or until tender. Drain.
Preheat oven to 350°. Heat oil in medium nonstick skillet over medium heat. Add onions and red peppers. Cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in chili powder, cumin, ground red pepper and garlic. Cook 20 seconds more. Transfer to large bowl and cool.
Mix boiling water, salt, sugar and cornstarch together; boil until clear and thick, stirring constantly. While hot, add the jello and stir until dissolved. Let cool completely. Arrange sliced strawberries in pie shell and pour over cooled mixture. Refrigerate and serve with Cool Whip.
Combine all ingredients in a buttered shallow baking dish. Bake 30 minutes or until a knife inserted in the omelet comes out clean. If you're an egg lover or pizza nut, this novelty should suffice.
Whip the evaporated milk. Add sugar. In another bowl, dissolve jello with one cup of hot water. Add lemon juice. Let stand 5 minutes. Line pan with vanilla wafers. Combine jello with milk. Add vanilla. Pour into pan and garnish with finely crushed wafers.
Combine cracker crumbs, chili powder, cumin and red pepper; set aside.
In mixing bowl combine eggs and milk. Stir in bread crumbs, chopped onion, parsley, Worcestershire sauce and salt. Add sausage and ground beef. Mix well. Shape meat mixture into one-inch meatballs. Place in baking pan. Bake in 350° oven for 25 to 30 minutes, or until done.
Combine all ingredients. Let stand overnight. Bake at 350° for 1 hour and 15 minutes. Makes ten servings.
Put all ingredients, except milk and eggs, in crock-pot. Cover and cook on low 4 hours. Turn to high 4 hours (cooking time may vary; potatoes should be well softened). Stir in evaporated milk during last hours. Add eggs (if desired) just before serving.
Preheat oven to 425°. Pour beans in casserole dish and place in oven. In skillet, cook bacon 2 to 3 minutes. Add onions and cook 3 minutes longer. Slide beans out of oven, scatter onions and bacon over beans. Sprinkle brown sugar over the onions and pepper. Bake beans with toppings 10 minutes longer. Garnish with parsley.