HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs with milk and maple syrup. Put 1/2 of the cubed bread into greased 13 x 9-inch pan, top with 1/2 cubed cream cheese; repeat with remaining. Pour milk, eggs, syrup and mix over all. Cover, refrigerate overnight. Preheat oven to 350°. Bake uncovered 30 to 40 minutes. Let stand 15 minutes. Serve with additional syrup.
Drain spinach overnight in the refrigerator. Combine with remaining ingredients. Serve with round corn chips.
In large bowl, combine first 5 ingredients. In a small bowl, combine mayonnaise and juices. Fold the whipped cream into mayonnaise mixture. Pour over carrot mixture and toss to coat. Serve immediately. Makes 10 to 12 servings.
Mix all ingredients together. Make small balls and place on greased cookie sheet. Flatten with a fork and bake at 350° until lightly browned.
Cream margarine, sugar; add eggs, one at a time, beating after each addition. Add vanilla. Mix dry ingredients and add alternately with sour cream, mixing well. Save about 1/2 cup of batter for topping. Spread rest of batter on greased jelly roll pan. Spread can of cherry pie filling over batter and drop the 1/2 cup of saved batter by teaspoonful anywhere on top. Bake at 350° for 35 minutes.
Brown pork chops on both sides; add salt and pepper. Place in sprayed pan. Mix remaining ingredients except soup and 1/3 cup water. Place mound of dressing on each chop. Mix soup with 1/3 cup water. Pour over all. Bake at 350° for 1 hour.
Combine veggies, soup, cheese, sour cream, and 1/2 can onions. Pour into greased one quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining onions. Bake uncovered for an additional 3 to 5 minutes.
In large bowl, mix mayonnaise, sugar and lemon juice; add cabbage, carrot and apple. Mix well. Cover and chill for several hours.
Add ingredients in order to a greased 13 x 9-inch pan. Slice very thin the stick of butter over the top of ingredients. This is last item. Bake 1 hour, more or less, at 350°.
Bake turkeys until done. Remove from oven and shred all meat when cooled a little. Return meat to roasting pan. Chop onions, cover with water and boil until tender. Pour onions and water over turkey. Add Montgomery Inn/Ribs King barbecue sauce and Kraft barbecue sauce with honey. Rinse bottles and add this water also to the turkey. Mix well and return uncovered roasting pan to oven at 325° for 1 1/2 hours. This barbecue will be moist and delicious. Can be made ahead of time and will be better warmed over. Recipe can be halved.
Whip cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Sprinkle with chopped peanuts. Freeze until firm and serve.
Cream together sugar and shortening. Mix in order listed. Let stand in refrigerator to chill. Take out in small amounts. Use as drop cookies. Frost with vanilla frosting.
Beat egg whites until foamy. Add cream of tartar and beat until stiff. Fold in sugar and flour. Beat egg yolks. Add salt and vanilla and beat until light and fluffy. Fold into egg whites. Pour into ungreased 10-inch tube pan for 1 hour before removing. Yields 16 servings.
Mix milk, oil, salt and soda and then add flour. Cook in oil. Will make 8 fried pies the size of a saucer.
Alternate layers of carrots, green pepper and onion. Make a sauce with soup, oil, sugar, vinegar, Worcestershire sauce, mustard, salt and pepper. Heat until well blended. Pour hot over vegetables and refrigerate several days before serving. Will keep 3 weeks. Try putting a few marinated carrots in a fresh salad.
Mix Kool-Aid, sugar and water until dissolved. Add frozen juices. Stir until dissolved. Add ginger ale just before serving. Serves 75.
Mix cake mix like on box and add butter flavoring, vanilla and red food coloring. Cook at 350° for 30 minutes.
Cook the carrots until tender-crisp. Drain. Stir in onions and green pepper. Whisk remaining ingredients. Pour over vegetables. Marinate overnight. Serve chilled. Serves 8.
Brown ground chuck and onions; drain fat and mix all other ingredients. Simmer 30 minutes (best the next day reheated). Serve with Cheddar cheese.
Mix everything together and cover with water. Cover and cook on medium heat until done, 30 to 40 minutes.
Beat eggs well, then add sugar, milk, salad oil, lemon juice and ginger. Mix until blended. Add flour, baking powder and salt and stir until smooth. Refrigerate for 1 hour. Pour 2 inches of oil into a frying pan and heat over medium-high heat. Turn oven on to 250°. Pat mangoes as dry as possible. Spear each piece with a fork and dip in batter, letting excess drain off into the bowl. Lower mango pieces into the hot oil. Don't crowd while frying. Fry until golden brown, approximately 2 minutes on each side. Drain on paper towels and keep warm in oven until all are done. Dust with confectioners sugar. Serve.
Cook bacon until crisp, drain. Pour most of the fat off; add beef and cook until brown. Add the remaining ingredients. Put in baking dish.
Mix 1/2 cup sugar, cinnamon and 1/2 cup walnuts. Place apples in bottom of greased 8 1/4-inch round cake dish. Sprinkle with cinnamon mixture. Sift dry ingredients. Combine egg, milk and butter. Add dry ingredients all at once. Mix until smooth. Pour over apples. Sprinkle with remaining walnuts. Bake 50 minutes in a 325° oven. Cut in wedges. Serve with cinnamon topped with whipped cream.
Combine peanuts, corn syrup, sugar and salt. Cook on High 8 minutes. Stir after 4 minutes and continue cooking. Stir in butter and vanilla and cook an additional 1 or 2 minutes on High. Add the baking soda and spread quickly on a buttered cookie sheet.
Melt butter. Combine with other ingredients. Mix well and put in a well buttered shallow baking dish. Bake at 350° for 1 hour. Yields 4 servings. Best if you let set in oven for a while before serving.
Combine. Add half of this mix over rhubarb. Then spread remaining cake mix and sprinkle with remaining nut mixture. Bake at 350° for about an hour.
Slice eggplant. Dip into egg and flour (mixed with salt and pepper). Fry eggplant in oil until brown and set aside. Grate cheese. Layer sauce, eggplant and cheese in casserole dish. Top layer should be sauce and cheese. Sprinkle top generously with grated cheese. Bake for 45 minutes at 350°. Serve with garlic bread and salad!
Saute onion, green pepper and garlic in oil in skillet for 5 minutes or until tender. Add carrots and rice. Cook for a minute, stirring constantly. Stir in eggs; cook until eggs are set, stirring frequently. Add ham. Yields 4 servings.
Mix ingredients together very well. Roll into small balls. Bake in preheated oven at 350° until brown. Serve hot as appetizers.
Combine ground beef and pizza sauce. Spread buns with butter. Place bottom halves of buns under broiler. Broil for 3 to 5 minutes. Remove. Top each bottom half with meat mixture. Top with tomato slices and Mozzarella cheese. Broil about 5 minutes or until cheese melts and top half of buns are browned. Assemble and serve.
Separate eggs. Beat egg yolks and add to 1 quart milk. Beat in sugar. Pour milk mixture into double boiler and heat. When it comes to a boil, fold in egg whites which have been beaten stiff. Stir in 1 teaspoon of vanilla.
Saute beef with onion and pepper until well done. Drain off fat. Pour into a large pot and add remaining ingredients. Simmer 45 minutes. Serve hot with crackers.
Dissolve gelatin in the hot water, then add the cold water. Mix gelatin and strawberries; pour half of mixture into a mold and let congeal.
Dump pie filling in a 9 x 13-inch cake pan. Dump pineapple on top of filling. Dump dry cake mix evenly on top of pineapple. Dump butter and nuts evenly over cake mix. Do not mix. Bake 1 hour at 350°.
Beat together first four ingredients. Pour in 10-inch greased pie pan and bake at 325° for 50 minutes. Cool for 20 minutes.
Combine all ingredients in large soup pot; bring to a boil, stirring occasionally. Reduce heat to medium-low and continue cooking and stirring until okra turns from bright to dull green.
Mix cream cheese, cilantro and seasoning until well blended. Spread 1 tablespoon cream cheese mixture over each tortilla. Place 2 process cheese food slices on each tortilla. Lightly roll up. Wrap each tortilla securely in plastic wrap. Refrigerate. Cut each tortilla in sixths. Secure ends with wooden pick. Serve with salsa. Makes 2 dozen.
Cover pickles, salt and onion with water and put in refrigerator for 2 hours; drain well. Heat sugar and vinegar until sugar is dissolved; put pickles in large bowl and pour mixture over pickles and mix well. Put in containers and divide juice among containers and put in freezer. Delicious in winter when you don't have those fresh cucumbers in the garden.
Cook, without stirring, until it comes to a boil. Put in container and store in refrigerator.
Combine all ingredients except chicken in a bowl. Let chicken marinate for 15 minutes in liquid ingredients, then put chicken in crock-pot. (Legs and thighs on bottom, breasts on top.) Pour remaining sauce over chicken. Cook on low for about 6 hours or on high for 3 to 4 hours. (If you're home, baste occasionally.) This is great served with rice or noodles.
Dissolve yeast in water. Add sugar, salt and about 3 cups white flour. Beat thoroughly 2 minutes. Add eggs and shortening. Gradually beat in remaining flour (white and wheat) until smooth. Cover with a damp cloth and place in refrigerator. Punch down occasionally as dough rises in refrigerator. Shape into rolls and place on greased baking sheet. Cover and let rise until double, 1 1/2 to 2 hours. Heat oven to 400°. Bake 12 to 15 minutes.
Heat milk and marshmallows. Crush crackers. Combine all, mixing well. Can be molded in graham cracker box.
Heat oven to 350°. Place drained yams in ungreased 1-quart casserole or baking dish.
Preheat oven to 350°. Lightly grease 8 x 8 x 2-inch baking dish. With stiff brush, scrub zucchini well. Cut crosswise into slices. In medium bowl, combine flour with 1/2 teaspoon salt, 1/2 teaspoon oregano and pepper. Toss zucchini slices in seasoned flour to coat them well. Slowly heat oil in large heavy skillet. Saute zucchini until golden brown on each side. Drain. Cover bottom of baking dish with zucchini. Top with tomato slices. Combine sour cream, rest of salt, oregano and pepper. Spread evenly over tomato slices. Then sprinkle with grated cheese. Bake 40 to 45 minutes until zucchini is tender.
Mix pineapple and cottage cheese, then sprinkle in dry jello mix. Add Cool Whip and mix until well blended. Chill and serve.
Beat together cream cheese, sugar and vanilla until smooth. Fold in whipped cream and pour into crumb crust. Chill several hours. Clean strawberries and place in a ring on top of chilled pie. Brush strawberries with melted jelly. Makes 6 servings.
Layer the first 5 ingredients. Mix mayo and sugar and layer next (cover well). Add cheese and then bacon (Bac*Os bits from the jar can be used). Cover and refrigerate overnight.
Combine pretzels, margarine and 1/3 cup sugar. Press into 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Cool. Combine cream cheese and sugar. Mix well and fold in whipped topping. Spread on pretzel mixture and chill. Dissolve gelatin in boiling water; add strawberries; chill until partly set. Pour over cream cheese layer and chill until firm.
Combine 1 cup flour, yeast, sugar and salt in a large mixing bowl; add water and beat on low speed of electric mixer 3 minutes. Stir in enough remaining flour to make a very soft dough. Shape dough into a ball; place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; shape into an 8 x 4-inch loaf. Grease a 9 x 5 x 3-inch loaf pan; sprinkle bottom and sides with cornmeal. Place dough in pan; sprinkle with cornmeal. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 400° for 35 to 40 minutes. Yield: 1 loaf.
Brown sausage and drain. Cube bread. Toss bread cubes and sausage in buttered casserole dish. Beat eggs and milk. Add cheese. Pour over sausage mixture. Refrigerate overnight. Bake, uncovered, at 350° for about 15 minutes.
Mix water, sugar, salt and syrup together well; then add peanuts. Cook to hard crack stage. Remove from heat. Add 1 teaspoon soda. Pour out on buttered cookie sheet or sheet cake pan. Spread out.
Stir Velveeta cheese and sauce in a saucepan over low heat until Velveeta cheese is melted. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers. Makes 3 cups.
Make cream sauce with oleo, flour and milk. Add Velveeta; stir until melted. Toss noodles with 2/3 of sauce and place in greased casserole. Arrange eggs on top. Pour remaining sauce over eggs and noodles. Sprinkle with bread crumbs. Bake 20 minutes at 350°.
Stir flour, cocoa, salt, baking powder and soda. In mixer, beat margarine and sugar on low until fluffy. Add egg and vanilla. Beat well. Gradually add dry ingredients to creamed mix. Beat until blended. Shape dough into 1-inch balls; place on ungreased cookie sheet. Press down center dough with thumb. Drain cherries and reserve juice. Place cherry in center of cookie. In pan, combine chocolate pieces and sweetened condensed milk. Heat until chocolate melts. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry. Frosting may be thinned by adding more cherry juice, if necessary. Bake in a 350° oven for 10 minutes or until done. Remove to wire rack. Cool. Makes 48 cookies.
Cook bacon until crisp; drain, crumble and set aside. Add onions and green peppers to bacon drippings; saute until tender. Stir in hominy, Worcestershire sauce, Ro-Tel, salt and pepper. Cook 20 to 30 minutes over medium heat, stirring occasionally. Stir in bacon. Alternate layers of hominy and cheese in a 2-quart dish, ending with cheese. Bake at 350° for 20 minutes.
Pack beans lengthwise into quart jars. Into each jar, add 1/4 teaspoon pepper, 1 clove garlic and 1 head dill.
Melt chips in double boiler or microwave. Stir in noodles and peanuts. Drop by spoonfuls onto waxed paper. Chill until firm.
Cook broccoli according to package. Mix eggs, mayonnaise, cheese, onion soup, broccoli, salt and pepper. Place in baking dish that has been sprayed with Pam. Spread with butter and crushed Ritz crackers mixture. Bake at 350° for 25 minutes.
Mix thoroughly and store in refrigerator for at least 2 days before serving. Will keep up to 3 weeks in the refrigerator.
Heat oven to 350°. Grease and flour a 13 x 9-inch pan. Mix together the cake mix, 2 eggs and melted butter. Spread in prepared pan. Mix the cream cheese, 2 eggs and powdered sugar together and spread on top of first layer. Bake for 40 to 45 minutes.
Saute until transparent in a large Dutch oven, large onion, 1/2 green pepper, bay leaf and olive oil. Mash next ingredients in mortar with pestle: garlic, kernels black pepper, pinch of saffron, oregano, basil and 1 pimiento. Add 1 large can tomatoes to ingredients. Strain and press the tomatoes through a sieve. Mix with the seasonings and add to saute. Add the following to simmering ingredients: sugar, wine, vinegar and juice in jar of pimientos. Cover and simmer sauce for 20 minutes. Salt chicken that's been washed and skinned. Add to simmering sauce and cook chicken until almost done. Add long grain rice, 1 cup of rice to 1 cup of water. Add 1 can of beer if you prefer moist rice. Before you cover the rice, add the following: 1/2 green pepper, olive oil, envelope of Vigo saffron seasoning and salt to taste. Bring all the mixture to a boil and immediately reduce to low. Cover and cook 30 minutes. When ready to serve, top with green peas and pimiento strips.
Soak yeast in lukewarm water. Mix Kellogg's All-Bran, sugar, salt and lard in a large bowl. Scald the milk and pour over ingredients; stir. Add yeast. Stir well. Add enough flour to mix stiff. Knead with hands until as stiff as any bread. Let rise double. Knead. Let rise 1 hour. Put in loaves. Let rise 1 hour. Bake 1 hour at 350°.
Place ears of corn in boiling water. Boil 5 minutes; drop in cold water. Cut from cob and measure. Add remaining ingredients and boil 15 minutes. Pack into sterilized jars to within 1/2-inch of top. Seal and process in boiling water bath for 15 minutes. Makes 4 to 5 pints.
Bring water, bouillon cubes and onion soup mix to a boil. Add Veg-All, tomatoes and potatoes; bring to a boil. Add ground beef and boil 10 minutes. Simmer until potatoes are done.
Chop green onions and cut ham into small cubes. Soften cream cheese. Mix all the ingredients. Let rest in refrigerator about 6 hours. Serve with carrots or saltine crackers.
Cream butter and sugar, add eggs and beat thoroughly. Sift together flour, soda, salt and nutmeg. Stir into creamed mixture. Stir in buttermilk, bananas and vanilla. Spread in greased pan. Sprinkle with topping: Corn flakes, sugar, butter and nuts. Bake at 350° for 45 minutes.
Boil this combination until raisins become round and puffy. Add cornstarch. Pour mixture into unbaked pie shell. Roll on the top crust and bake for 20 minutes at 400°.
Mix all ingredients. Beat with mixer 5 minutes. Place in 2 (9-inch) greased and floured pans. Bake at 350° for approximately 25 to 35 minutes until top of cake springs back when touched. Moist cake.
Mix all ingredients together and put in a greased baking pan. Bake in a 350° oven for 35 minutes. Cut in squares.
Put all ingredients in crock-pot. Stir to combine. Cover and cook on low 8 to 10 hours (high: 3 to 4 hours).
Drain pineapple, save 3/4 cup of syrup. Put 3/4 cup syrup and all ingredients (except pineapple chunks and coloring) in saucepan. Cook, uncovered, for 15 minutes. Add pineapple and boil briskly for 5 minutes. Remove from heat and add food coloring. Cool and pour into jar with tight fitting lid and refrigerate at least 24 hours. Serve very cold. Yields 20 servings.
Mix and bake at 350° for 35 minutes using a Bundt pan. Cool slightly; remove from pan.
Preheat oven to 350°. Grease and flour 3 (8 1/2 x 9 1/2 x 2 1/2-inch) loaf pans. Combine oil, eggs, water and pumpkin. Sift together flour, salt, nutmeg, cinnamon, baking soda and sugar. Make a well in center of dry ingredients and add wet ingredients. Blend until moistened. Stir in raisins and nuts. Bake 1 hour. Let cook 1/2 hour before removing from pans.
Beat egg whites until very stiff. Add sugar and vanilla; mix well. Add pecans and stir to coat. Drop one at a time onto greased cookie sheet. Bake in 250° oven for 30 minutes.
Saute vegetables in butter until tender. Add tomato sauce, water, salt and pepper to taste; simmer 45 minutes. Brown all meat. In a large casserole, layer, starting with spaghetti, sauce, meats and cheeses. Keep layering and finish with cheese layer.
Crush cookies and mix with melted butter. Press into bottom and sides of 9-inch spring-form pan. Crust should be 1/4-inch thick. Freeze until firm. Soften ice cream and spoon into crust. Freeze until firm. Top each serving of pie with sweetened whipped cream (or Cool Whip) and almonds.
Cream butter. Add sugar gradually and beat until fluffy. Add eggs one at a time, beating after each. Stir in vanilla. Sift together flour and soda; add gradually. Bake at 375° for 6 to 8 minutes.
Melt margarine and add to crushed graham crackers. Press into oblong baking pan and bake 10 minutes at 350°.
Grease bottom of 10 x 14-inch pan. Mix coconut and pecans and spread in bottom of pan. Mix cake mix as directed and pour over coconut and pecans. Mix together oleo, powdered sugar, cream cheese and vanilla and pour over above. Bake at 350° for 40 to 50 minutes.
In a bowl, combine 1/4 of soup and egg. Stir in uncooked rice, onion, salt and pepper. Add ground beef; mix well and shape into balls. Place in a 10-inch skillet. Mix remaining soup with Worcestershire sauce. Pour over meatballs. Bring to a boil. Reduce heat, cover and simmer, 35 to 40 minutes, turning often.
Mix soups and water and add to vegetables. Sprinkle French fried onions on top. Bake 20 minutes at 350°.
In skillet, brown sausage, ground beef and oregano. Drain well. Add cheese. Melt with beef and sausage. Spoon out on rye bread. Place on cookie sheet to freeze. When ready to serve, place in 350° oven until mixture is warm or cheese mixture has melted.
Mix well and pour into unbaked pie shell. Top with another pie crust. Bake at 400° until brown, about 45 minutes.
Add first 7 ingredients together and mix. Add 3 cups boiling water and beat 2 minutes. Place in 11 x 13-inch pan. Bake 40 to 45 minutes at 350°.
Wash and shred cabbage; set aside. Bring the next five ingredients to a boil, then cool. Toss with the cabbage. This slaw gets better with age, up to three or four days.
Combine first 3 ingredients. Heat thoroughly. Add pepper and sherry. Garnish with parsley.
Beat eggs; add sugar, sour cream, cornstarch and butter. Stir in milk and cook over low heat, stirring constantly until thick. Add raisins, lemon juice and vanilla. Pour into cooked crust. Use egg white to make meringue for pie and brown in oven.
Combine sour cream, brown sugar and cinnamon. Refrigerate until well blended. Just before serving, fold in grapes and rice.
Mix the sour cream and party dip together and set it in the refrigerator for 1 hour. Serve with cut up carrots, celery, broccoli and crackers.
Put your pork and turkey in a large pot and add 2 cups water. Bring to a boil and turn on medium heat for 15 minutes. Cut and dice onions and potatoes small and add to meat. Cook for a few minutes and add corn and garden peas. Let cook until everything is tender. Then add tomatoes, catsup, mustard, liquid smoke, Worcestershire sauce, salt and pepper and hot sauce. Let cook on low for about 30 minutes, stirring frequently. Extra can be frozen.
Measure salt, flour and sugar and sift together. Beat eggs just until yolk and whites are well mixed. Add milk to eggs and stir together. Add egg and milk mixture to flour mixture. Mix and then add melted shortening or oil. Fry on hot pan. Turn once. Serves 2 to 3.
Thoroughly cream shortening, sugar and vanilla. Add beaten eggs. Stir in peanut butter, then dry ingredients. Form into balls and place on cookie sheet (greased) and press with fork to make crisscross. Bake 10 minutes in 375° oven. Makes 50 to 60 small cookies.
Combine all ingredients and stir together. Bake in a greased casserole at 350° for 45 minutes.
Unroll dough and pat into a 14 inch rectangle. Sprinkle with mozzarella and cheddar cheeses to within 1/2 inch of edges. Top with meat and pimento. Roll-up jelly roll style. Starting with short side. Seal seam and tuck ends under. Place seam side down on ungreased baking sheet. Brush with butter. Sprinkle with parmesan cheese. Bake at 375 degrees for 25 minutes or until golden brown. Slice with a serrated knife.
Place all ingredients in crock-pot at once. Cook 4 to 6 hours.
Bake cake, using box directions, except use 1 cup buttermilk and 1/2 cup water. Cool cake. Punch holes in cake using a drinking straw. Pour sweetened condensed milk over top of cake. Pour caramel topping over cake. Frost with Cool Whip. Sprinkle broken Heath bar on top. Refrigerate several hours.
Brown meat and onions, cook spaghetti. Mix everything together after you have drained the meat and onions. Put in the oven and bake at 350 until done. Usually takes about an hour or a little longer.
In a 9-inch nonstick skillet, melt butter. Add onion and garlic. Saute over medium heat until onion is softened, about 2 minutes. Add spinach and stir. Cook until moisture has evaporated, about 1 minute. Transfer to medium bowl. Let cool slightly. Heat oven to 350°. Add Egg Beaters, half of the cheese, nutmeg and pepper to spinach mixture; stir. Spray a 10-inch pie pan with Pam. Spread spinach mixture into dish. Top with tomato slices and sprinkle with remaining cheese. Bake until set, about 20 minutes.
Preheat oven to 450°. Mix Bisquick, milk and cheese until a soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls onto a greased cookie sheet. Bake 10 minutes or until golden brown. Mix margarine and garlic powder until blended. Spoon over warm biscuits. Makes about 20 biscuits.