HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil together sugar, flour, water and vinegar. Stir and cool. When cool, mix in mayo and mustard. Stir macaroni, celery, onion, eggs, carrots, parsley, salt and pepper together. Mix well. Pour dressing over macaroni and stir until coated.
Cook broccoli and drain. Put in bottom of casserole dish. Mix the rest of the ingredients except stuffing in a separate bowl. Put on top of broccoli. Sprinkle stuffing on top and bake 20 minutes at 375°.
Place steak in crock-pot or slow cooker. Add soup and onion dip mix. Cook on low heat for about 8 to 10 hours.
Rub meat with salt and ginger; put in a large bowl. Combine remaining ingredients except oil and flour. Bring to a boil and pour over meat. Cool, cover and put in refrigerator for 3 days. Turn meat once each day. Remove meat from pickling liquid and reserve liquid. Brown meat on all sides in oil. Place on rack. Add pickling liquid, onions and pickling spice. Cover and simmer 3 1/2 hours or cook in pressure cooker 12 minutes per pound. Remove meat. Strain liquid in pan and return to heat. Skim off excess fat. Thicken gravy with crumbled gingersnaps and a little flour thickened with cold water. Peel and cut up potatoes, carrots and turnip. Cook for 10 minutes in pressure cooker and serve with meat and gravy.
Place chicken in baking dish. Mix remaining ingredients together and pour over chicken. Bake at 350° until tender, about 1 hour. Add mandarin oranges and baste with liquid during last 1/2 hour. Serves 6.
Fry hamburger; add salt and pepper. Add a can of ripe olives to hamburger. Heat; stir in saucepan, enchilada sauce, tomato soup, cream of mushroom soup and water. Lay tortilla flat in baking pan. Put hamburger mixture in each tortilla and roll the tortilla. Pour enchilada sauce over tortillas in baking pan. Use enough sauce to cover the enchiladas. Sprinkle grated cheese over enchiladas. Bake in oven for 20 minutes at 350°. Garnish with chopped onion and lettuce.
Drain off part of the juice. Mix the dry vanilla pudding with the fruit. Chill.
Dissolve sugar in 6 cups water in saucepan. Bring to a boil. Cool. Combine remaining ingredients except 7-Up in blender container and process until smooth. Combine with sugar syrup in large container, mixing well. Freeze until slushy. Mix equal part punch mixture and 7-Up in punch bowl. Yield: 24 servings.
Mix flour and salt. Cut in shortening. Add water until flour is moistened. Gather into 2 balls. Roll one and put on cookie sheet.
Mix rice, soups and milk. Place in a 3-quart casserole dish. Put chicken on top of it, skin side down. Add salt and pepper to taste. Place in a 250° oven, uncovered, and cook for 3 hours. Turn once during cooking.
Mix sugar, marshmallow cream, Pet milk and butter in heavy pan on medium heat. Boil 6 minutes, stirring constantly. Add chips and Heath bars. Beat until chips melt. Pour in buttered dish.
Mix all ingredients together in a large roasting pan. Bake 1 hour at 350°.
Brown meat in hot shortening. Blend in flour. Add soups, water, onion and spices. Cook over medium heat until slightly thickened. Cook in oven for 2 hours or until meat and vegetables are tender. The longer it cooks, the better it tastes. I use this recipe in my crock-pot. It's also very good warmed up. Enjoy!
Brown ground beef. Add onions and celery. Cook until tender. Add remaining ingredients, except noodles. Bake at 350° for 60 minutes, stirring once or twice during baking. Serve over Chinese noodles.
Combine all ingredients. Serve as a dip with tortilla chips or use as a topping for rice, beans, etc.
Mix all ingredients. Pour into greased casserole. Bake at 350° for 25 to 35 minutes, until heated through and bubbly. May be frozen. Sprinkle top with paprika.
Mix together first 6 ingredients thoroughly. Mix next 3 ingredients together, add together. Stir in 3 c. rolled oats. Shape into 2 logs about 5 x 2 1/2 inches thick. Chill for several hours or overnight. Slice thin (1/8 inch) using a sharp knife. Place on cookie sheet, lightly greased. Bake 8 minutes (time may vary) at 400°.
Mix potatoes, carrots, celery, onion and salt and pepper in a saucepan; add boiling water. Cover and simmer 20 to 30 minutes or until vegetables are tender; do not drain.
In a large skillet, with bacon grease, cut up several yellow squash and zucchini squash, onion, green pepper, salt and pepper to taste. Cook this until it is tender. Add a little garlic powder.
Cut half the cake into chunks or crumble into bottom of a 3-quart bowl. (This is traditionally served in a clear glass bowl so the layers are visible.) Sprinkle with half of the sherry. Top with half the custard, half the raspberry jam, then half the cream and half the almonds. Refrigerate at least 2 to 4 hours or overnight to allow flavors to blend. Serves 4 to 6.
Cook macaroni and drain. Add vegetables (as many as you want), bacon bits (as much as you want), 1 small or 1/2 large bottle creamy Italian dressing. Mix. Refrigerate overnight. Next morning, add remaining dressing.
Grind cranberries, apples and oranges together. Add crushed pineapple and sugar. Mix well. Let stand overnight.
Pound veal and dredge with mixture of salt, pepper and flour. Saute both sides in butter and olive oil until golden brown. Add parsley and garlic. Add bouillon, sherry and mushrooms. Simmer until meat is tender (about 30 minutes).
Put apples in 1-quart baking dish. Sprinkle with brown sugar and spices. Bake in preheated 375° oven for 30 minutes or until apples are soft. Cream butter. Gradually add granulated sugar and beat until fluffy. Add egg and beat well. Add sifted ingredients, alternating with milk, beating until smooth. Spread on cooked apples. Bake for 30 minutes. Serve warm with cream or low-fat Cool Whip. Makes 4 servings.
Saute onion in skillet with small amount of oil. Add beef and brown over medium heat. Drain grease from mixture. Add tomato paste, tomato sauce, water, spaghetti sauce mix and salt and pepper to taste. Mix thoroughly. Combine cream cheese and cottage cheese. Cook noodles according to directions on package. Layer in a 9 x 13 x 2-inch baking dish, beginning and ending with noodles, cheese mixture and Mozzarella cheese. Bake in preheated oven at 350° for 20 to 30 minutes, until cheese is bubbly.
In a serving bowl, arrange cucumber, onion and red or green chili in layers. Mix sugar, salt and vinegar; add hot water and stir until sugar and salt are dissolved. Pour over cucumbers.
Mix cake mix, eggs, oil, water, pudding and melted chocolate. Beat 2 minutes, then mix in sour cream. Add chips and nuts. Bake in Bundt pan 1 hour at 350°.
Cook all ingredients (except pecans) in a large pot to soft boil stage. When it is done, add 2 cups of broken pecans. Beat until it gets thick. Drop in mounds on wax paper. If it is too thick, add a few drops of boiling water.
Bake chicken breasts, covered with foil for 30 minutes at 400°. Add both soups and cook for additional 30 minutes. Cook noodles as directed and serve chicken over cooked noodles as a main dish.
Cook chicken breasts in salted water until tender. While chicken cooks, mix chicken soup, Ro-Tel tomatoes, onion and green pepper in a large bowl. Remove chicken from broth. Skin and bone. Tear tortillas in 4 pieces and dip in broth. Line casserole dish with tortillas, then layer chicken, sauce and cheese. Repeat tortillas, chicken, sauce and cheese until all sauce is used. Top with cheese. Bake 45 minutes at 350°.
Mix all ingredients together and roll into balls. Bake at 350° for 20 minutes.
Melt butter in pan. Add remaining ingredients and stir over low heat until sugar dissolves.	Boil 1 minute; remove from heat and beat until it is spreading consistency.
Mix water, margarine, sugar and salt. Bring to a boil. Add corn and cook for 20 minutes. Add more hot water if needed. Chill and freeze. Ready to eat.
Toast nuts for 20 to 25 minutes at 350°. Chop fruit and add nuts. Pour into cracker crumbs. Melt marshmallows and milk in microwave. Stir into cracker mix and press down firmly into container.
Freeze the marshmallows. Melt in a double boiler the margarine, Eagle Brand milk and caramels. Dip frozen marshmallows in mixture; roll in Rice Krispies and chopped pecans.
Put uncooked rice in casserole and pour boiling water over it. Add butter, tomatoes, hamburger, onions, pepper, salt and green peppers. Bake 1 hour or more at 350°. Serves 6.
Skin chicken, then add salt. Mix flour and meal; sift together. Roll chicken in mixture. Fill frying pan 1/3 full of vegetable oil. Heat oil until hot. Put chicken in oil. Cover and brown. Turn chicken until all sides are brown. Turn heat down to a slow simmer for about 25 minutes. Keep turning chicken; this lets chicken get tender.
Dissolve the jello in 1 cup of boiling water. Pour juice from pineapple into cup. Add enough water to make 1 full cup; add this to the jello and boiling water. Stir until jello is completely dissolved. Stir in pineapple and blueberry pie mix. Refrigerate until moderately set.
Prepare sauce in a large saucepan over medium-high heat. Spray pan with nonstick cooking spray, cook onion and celery until tender. Add tomatoes with liquid, oregano and garlic over high heat to bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
Boil sugar and water in saucepan for 5 minutes. Cool to room temperature. Stir in orange juice concentrate, cranberry juice and pineapple juice. Chill until serving time. Combine with lemon-lime soda in punch bowl at serving time.
Bake at 350° for 30 minutes or until hot. Makes 8 to 9 servings.
Heat oven to 350°. Mix gingerbread mix, water and egg in medium bowl with a fork about 2 minutes until batter is uniform in color and consistency. Stir in carrots, nuts and raisins. Pour batter into ungreased square pan (9 x 9 x 2-inches). Bake 30 to 40 minutes or until toothpick inserted comes out clean. Cool completely. Beat cream cheese in a medium bowl on low speed until smooth. Beat in whipped topping until mixture is smooth and spreadable. Frost cake with cheese mixture. Cover and refrigerate any remaining cake. Yield: 10 to 12 servings.
Mix water, sugar, cinnamon and cloves; boil for 5 minutes. Add tea bags for 5 minutes. Add juices and boil 10 minutes more.
Mix well first 6 ingredients. Pour in remaining ingredients and stir gently. Do not overbeat. Pour into greased iron skillet and bake at 425° until golden brown.
In a double boiler mix sugar, flour, mustard and butter. Add egg, milk and vinegar. Cook until thickened.
Saute onion in butter and add ground beef; season lightly and brown. Place 4 cups cabbage in a 2-quart baking dish. Cover with meat, then add 3 cups chopped cabbage. Pour 10 1/2 ounce can tomato soup over all. Bake at 350° for 1 hour.
Spread lettuce over bottom of large bowl or 9 x 13-inch pan. Add remaining ingredients, layering in order. Chill 4 to 24 hours. Just before serving, add tomatoes.
Melt margarine over medium heat and saute the onions until clear and tender. Butter a 2-quart 8 x 11 x 2-inch casserole. Reserve 3 tablespoons cracker crumbs for topping and line dish with remaining crumbs. Add onions and soup in alternate layers until dish is full. Cover the top with the beaten eggs and pour milk over the top. Sprinkle grated cheese and reserved cracker crumbs over top. Bake at 350° for 20 to 30 minutes or until brown and bubbly. Makes 4 to 6 servings. An excellent recipe.
Mix sugar with eggs, then stir in oil and biscuit mix. Add remaining ingredients. Bake in oblong pan at 325° for 45 minutes. Middle of cake will fall when almost done. Cool, cut in squares to serve.
Butter and cut crusts off bread. Cut in 1-inch squares. Place 1/2 of bread cubes in a 9 x 12-inch baking dish. Shred Cheddar or Jack cheese and place 1/2 of the cheese on bread cubes. Dice 1 1/2 slices of ham, about 1/2-inch thick, or have butcher dice about 2 cups. Place on top of shredded cheese. Place other 1/2 of bread crumbs over that. Top with last 1/2 of shredded cheese.
Mix all ingredients together. Store in refrigerator. Makes 3 1/2 cups.
Drain salmon, reserving liquid; add water, if necessary, to equal 1/2 cup liquid. Bone and finely flake salmon; set aside. Sprinkle gelatin over reserved salmon liquid. Place over hot water and stir to dissolve.
Dissolve first 4 ingredients and let chill until firm. Whip in lemon pie filling and Cool Whip. Refrigerate. Stir 1/2 of the whipped topping into remaining gelatin with wire whisk until blended. Pour into 8-inch square dish. Refrigerate about 10 minutes until set but not firm. Carefully spoon fruited gelatin over creamy layer in dish. Refrigerate 3 hours or until firm. Cut into squares. Garnish with remaining whipped topping. Makes 9 servings.
Blend Crisco with sugar and vanilla. Add eggs, one at a time. Sift together flour, soda and salt. Add alternately with milk, mixing well after each addition. Bake in a greased and floured tube pan at 325° for 1 hour and 20 minutes.
Peel and core fruits. Coarsely grind or chop fruit. Combine all ingredients and bring to a boil. Simmer 1 hour. Pack hot in sterilized jars and seal.
Mince garlic and saute in oil until golden brown (do not burn). Remove garlic and discard, then saute bread. Add broth and simmer, covered, for 10 minutes. Add eggs very slowly to broth, trying not to curdle them. Salt and pepper to taste. Serve with a lime wedge.
Heat oven to 375°. Combine Crisco, brown sugar, milk and vanilla. Beat at medium speed until creamed. Beat egg into creamed mixture. Add flour, salt and baking soda; mix until blended. Stir in chocolate chips and M&M's. Drop by spoonfuls on ungreased cookie sheet. Bake for 8 to 10 minutes; cookies will look moist. Do not overbake. Cool 2 minutes.
Drain pineapple. Mix flour and sugar. Add drained pineapple. Gently stir thoroughly. Pour into buttered glass loaf pan. Mix the cracker crumbs with melted butter and cover the top of the casserole. Bake 30 minutes at 350°. Let stand 10 to 15 minutes before serving.
In skillet, brown beef. Sprinkle soup mix over meat. Stir in water. Simmer, uncovered, 10 minutes. In salad bowl, combine remaining ingredients, except chips. Toss well. Place lettuce mixture on salad plates. Spoon on meat. Top with corn chips. Serves 4 to 6.
Have cheese at room temperature. In small bowl, mix grated cheese and cream cheese until well blended. Mix in deviled ham. Chill in refrigerator. Shape into a ball or 2 (8-inch) logs. Roll in chopped nuts. Serve with rye bread or crackers.
Melt butter and saute onions. Add cream cheese and melt. Add crabmeat. Season to taste with all seasonings. Keep heated in crock-pot or chafing dish. Serve with Wheat Thins or other favorite crackers.
Mix together well. Pour into well and over remainder. Cook on 80% power 10 minutes. Rotate after 5 minutes, if no turntable. Cook on High, 5 to 7 minutes. Check center for doneness. Let sit for 10 minutes.
Preheat oven to 350°. Heat oil in a large nonstick skillet over medium heat. Add onion, celery and garlic. Saute until tender. Remove from heat and sprinkle spices and broth mix over onion mixture. Stir to blend. Add apple and bread cubes. Toss stuffing, adding water gradually until bread is just moistened. Add more water, if a moister stuffing is desired. Place in a lightly oiled 1-quart baking dish. Cover and bake 30 minutes.
In large casserole, combine browned hamburger, noodles, green pepper, onions, soups and cheese. Cook for 1 hour at 350°.
Beat eggs until light and fluffy. Gradually add sugar, stirring until mixture thickens. Add remaining ingredients. Mix thoroughly. Freeze according to freezer instructions in 1 1/2 gallon freezer.
Stir together flour, 1/2 cup sugar and salt. Cut in 1 cup margarine until mixture comes to resemble coarse crumbs. Sprinkle in pan and press firmly. Bake at 350° for 20 minutes.
In saucepan, bring hot sauce and butter to a boil. With pair of tongs, dip each piece of chicken in hot sauce mixture and then arrange on baking tray. Bake at 400° for 30 minutes. Take tray out of oven. Pour off all grease. Again, dip each piece of chicken in the remainder of the sauce mixture. Bake for another 30 minutes at 400°. Take off baking tray immediately and place on serving dish. If any sauce mixture is left it could be used for dipping on the table.
For cooking liquid, in a bowl, combine cola, Worcestershire sauce, vinegar, garlic, bouillon granules, mustard, chili powder and red pepper. Reserve 1/2 cup liquid for sauce.
Sift together the flour, salt, cinnamon, nutmeg, soda and cloves. Beat together on medium-high speed for 1 1/2 minutes the shortening, sugar and 2 unbeaten eggs. Add the applesauce, raisins, nuts and the sifted flour mixture. Beat on medium speed about 1 1/2 minutes. Pour into prepared pans and bake at 350° for about 55 minutes. Frost with caramel icing.
Mix cheese and cream until smooth; add sugar and sherry. Dissolve jello in cold water. Heat coffee cream; add jello and mix well. Mold and top with strawberries.
Cut steak into strips, brown in frying pan. Place in medium roaster pan. Add onion, pepper and mushroom slices. Pour spaghetti sauce over these ingredients. Bake in 350° oven for 1 hour. Melt cheese on top. Serve over rice or noodles.
Bring cream cheese to room temperature. Mix all ingredients together well in a food processor and chill. Serve with crackers or use as a spread on dates or celery.
Mix and spread on tortillas. Roll up. Wrap in Saran Wrap; twist the ends. Refrigerate 2 hours. Slice and serve.
Mix all ingredients in order given. Sprinkle a little grated cheese over top so that it browns nicely. Bake in a glass 9 x 13-inch baking dish. (I usually triple the recipe.) Bake at 350° for 1 hour.
Cream butter and sugars until smooth. Add eggs and vanilla; beat until light and fluffy. Sift flour. Measure flour and remaining dry ingredients. Sift half the dry ingredients into the mixture and beat. Sift remaining dry ingredients into mixture and stir until blended. Add both chips, raisins and diced cherries; stir.
Mix dry ingredients thoroughly. Add sugar to stiffly beaten egg whites and beat until mixture stands in soft peak. Beat egg yolks; add milk and shortening. Pour into flour mixture. Beat until smooth. Fold in egg whites. Use 1/2 cup batter for each waffle.
Mix first 7 ingredients by hand. Put nuts and vanilla in last. Bake in 9 x 13-inch greased and floured pan. Bake at 300° for 35 minutes. Cake should look like it isn't finished baking. Remove from oven and spread marshmallows over top of cake. Put back in oven at 350° until marshmallows soften and puff up. Don't let them get too brown. This should take about 5 to 10 minutes. Remove from oven and let cool 1 hour, then put icing on cake.
Mix all cake ingredients, about 4 minutes, on medium speed. Make 3 layers. Bake at 325° for 30 minutes or until done.
Melt marshmallows with milk in microwave. Add almond Hershey bars to mixture and stir to melt candy. Let cool completely. Add Cool Whip and pour in crust. Chill for 1 hour. Top with Cool Whip. Grate plain Hershey bar over Cool Whip. Chocolate lover's delight!
Bake according to directions on cake mix box less 1/4 cup water. Let cool completely and cover with Banana Cream Cheese Icing.
Layer asparagus in baking dish. Layer sliced eggs. Layer cheese. Make layers until all things are used up. Top with cheese. Dot with butter. Bake at 350° for 20 to 25 minutes.
In large bowl mix sugar and flour. In saucepan combine and let come to a boil the water, margarine, Crisco and cocoa. Mix flour mixture and hot mixture together. Then add remaining ingredients. Mix well and pour into 15-1/2x10-1/2x1-inch pan. Bake at 350° for 20 minutes or until tests done. Frost while warm with the following:
Heat brown sugar, water and vinegar gradually to a boiling point. Only stir until sugar is dissolved. Boil, without stirring, until mixture forms a hard ball when tested in cold water. Remove from heat and when syrup stops boiling, pour slowly into the egg whites. Add vanilla and beat until it stands up in little peaks when dropped on a buttered dish.
Place chicken in a 9 x 12-inch baking dish. Sprinkle onions and mushrooms over chicken. Pour sauce over all. Cover and cook in 350° oven for about 1 hour. Sprinkle with Parmesan cheese. Serve with pasta or rice.
Roll as much as you will need of Pepperidge Farm stuffing. Roll fish into dressing until well covered. Sprinkle with Parmesan cheese. Sprinkle with Mrs. Dash and lemon seasoning. Top each piece with some margarine. Bake 15 minutes at 425°. Turn after half done.
Blend together and cook in top of double boiler for 15 to 20 minutes or until thick.
Bring milk to just before a boil. Mix remaining ingredients together in a bowl, then add with whisk to milk. Bring to boil and add butter. Stir constantly. Pour in 1 to 1 1/2-quart buttered casserole. Bake in 325° oven for about 1 hour, stirring several times. Serve warm with ice cream or whipped cream. Can be reheated in microwave.
Pare watermelon rind, removing green and pink portion. Cut rind into 1-inch pieces. Dissolve salt in water, add rind and let stand 6 hours or overnight. Drain, rinse and cover with cold water in large saucepot. Cook until tender, about 20 minutes. Drain and set aside.
Rub small amount of margarine over bottom and sides of 8-inch glass pie plate. Combine potatoes and onion; pat into pie plate to form quiche crust. Microwave on High for 4 minutes. Combine egg, milk, parsley, paprika, dry mustard and pepper; pour over potatoes. Sprinkle shredded cheese over top of quiche. Microwave at Medium-high for 7 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Serves 4 as a side dish. Calories: 224.
Stir together butter and flour over medium heat; add milk. Stir until slightly thick. Take off heat and add egg yolk, salt and pepper. Heat and stir continuously. As it thickens, add cheese, the sherry and crabmeat. Put into shells; sprinkle with bread crumbs and Parmesan cheese. Heat in hot oven until bubbly and brown on top.
Cream sugar and oleo. Add eggs, beating after each one, and Hershey syrup. Add salt and vanilla. Add flour and nuts. Bake on cookie sheet, depending on how thick you want them. (No baking powder or soda.) Bake 30 minutes.
Mix flour, brown sugar and oleo to consistency of pie crust. Reserve 1 cup for the topping and add eggs, milk and baking powder to the rest of the mixture. Stir until well blended. Put in a 13 x 9-inch greased pan. Sprinkle on the topping and 6 crushed Heath candy bars. Bake at 350° for 35 minutes.
Cook the raisins in the water for 15 minutes. Add the remaining ingredients. Pour into a Bundt or angel food cake pan and bake for 1/2 hour at 350° and then at 300° for 1 hour.
Sift flour and sugar together; add oleo, 1/2 cup bananas and the eggs. Beat 2 minutes at medium speed on mixer. Add 1 cup bananas and vanilla; beat 1 minute longer. Bake in 3 or 4 layers at 375° until done. Cool layers.
Pour hot water over raisins and let stand. Mix eggs, oil and sugar. Add the pork and beans to this mixture and beat well. Combine vanilla, soda, salt, baking powder and cinnamon. Add this to first mixture and beat well. Now add the cups of flour and beat well again. Fold in drained raisins and nuts. Pour into 2 greased loaf pans. Bake at 350° for 50 to 60 minutes or until well done.
Cut meat into serving size pieces. In a large skillet, brown meat in oil. In a mixing bowl, combine remaining ingredients. Add to steak. Cover steak and simmer approximately 1 1/4 hours or until meat is tender.
In large skillet, brown sausage; push to one side and remove all but 2 tablespoons of fat. Add rice, zucchini and onions. Cook and stir until slightly browned. Stir in tomatoes, water, mustard, garlic salt and pepper. Bring to a boil. Cover and simmer 5 minutes. Stir in cheese. Heat just to melt cheese. Enjoy.
Mix well. Drop by spoonfuls onto cookie sheet sprayed with nonstick cooking spray. Bake at 450° for 8 to 10 minutes.
Grease a 13 x 9-inch dish. Layer as listed, starting with blueberry pie filling. Pour melted butter over top. Bake in a 350° oven for 45 minutes.
Combine coffee, cocoa and milk. Stir until coffee and cocoa dissolve. Serve with a small dallop of whipped cream or whipped topping. Serves 12.
Remove skin. Place whole cloves on top. Sprinkle with brown sugar. Place in a clean grocer's bag. Twist end of bag to hold heat. Place in oven at 350°, fat side up. Allow 30 minutes per pound of ham. Do not open oven door until ham is done.