HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Stir water and mix until moistened. Drop into greased muffin pan, filling 3/4 full. Bake for 20 minutes. Yields 12 muffins.
Brown ground chuck. Add salt, chili powder, tomatoes, Worcestershire sauce, mixed vegetables, onion and tomato soup. Then place slices of cheese on top. Bake at 350° for 45 minutes to 1 hour.
In large bowl, mix pudding and milk; beat until pudding sets. Add sour cream; blend well. Add Cool Whip; blend well. Add Eagle Brand; blend well. Line a 9 x 13-inch pan with vanilla wafers. Slice bananas over wafers. Pour pudding over bananas and wafers. Chill at least 1 hour before serving.
In at least 2-inch deep pan to use for broiling, place chops (your normal serving) then peel and quarter potatoes all around the chops. Slice butter. Put at least 1 slice on each chop, then at random on potatoes. Pour about 1/2 cup of water in pan. Sprinkle parsley in a medium coat over all. Salt and pepper to taste. Then bake at 375° for around 45 minutes. Taters will be soft.
Cook potatoes in salted water; whip hot potatoes with salt, pepper, butter and milk until light and fluffy. Pour into buttered 2 1/2-quart casserole dish. Spread with whipped cream and sprinkle with cheese. Bake in moderate oven at 350° for about 20 minutes (until lightly brown on top). This recipe serves 8 to 10.
Cream sugar and margarine until light and fluffy. Add eggs and beat well. Add remaining ingredients and mix well. Drop dough about size of a walnut onto ungreased cookie sheet. Press flat with the bottom of a glass that has been coated with sugar. Bake at 350° for 10 to 11 minutes or until lightly brown.
Cream cheese and oleo; add powdered sugar and set aside. Mix pudding and milk until fluffy. Fold in Cool Whip. Fold in cream cheese mixture and set aside. Crush Oreo cookies until fine. Use food processor. Set aside.
Heat oven to 350 degrees. Grease 9x13 pan. Mix biscuit mix and water. Pat dough into pan with dough 1/2 inch up the sides of pan. Mix remaining ingredients. Bake about 25 minutes until edges are brown and knife inserted in center comes out clean. This is a nice luncheon dish served with a salad.
Mix all together. Add 1 milk can of water. Place in 1 gallon size freezer. Finish filling freezer with whole milk. Freeze. May add fruit of choice.
Mix soda and cornstarch together, blending well. Add the cold water and mix well until mixture is smooth. Boil for 1 minute until it has consistency of moist mashed potatoes. Stir constantly. Spoon out on a plate. Cover with a damp cloth; allow to cool. Knead dough and roll out on waxed paper. Cut out designs with a cookie cutter or shape by hand. Let dry until hard, 1 to 2 days. Paint ornaments with Tempra or water colors. Dry well and coat with clear shellac. Hangers may be mounted on back with glue or pressed into dough before it dries.
Mix all ingredients in a bowl except the crabmeat. Then add crabmeat and fold into mixture so as not to break up the crabmeat. Make into patties and fry.
Choose a black diamond melon with thick skin. Trim outer green skin and pink flesh. Cut into cubes. (Remove all red meat.) Soak overnight in brine. Rinse and let stand in ice water 4 hours. Drain; cover with boiling water and simmer until tender (about 10 minutes).
Stir flour and salt. Add oil and milk. Mix together. Divide mixed mixture in half. Roll out on floured surface. Makes a double crusted pie.
Boil ham bone in 1 quart of water for 1/2 hour or until tender. Add snap beans, peas and butter beans. Cook until almost done. Add cabbage and let boil for 5 minutes. Add okra and let boil for 5 minutes. Add tomatoes; let boil for 5 to 10 minutes. Add corn. Simmer for 10 to 15 minutes. Add sugar and salt to suit your taste. Keep stirring while cooking.
Sprinkle meat with paprika. Let stand for 5 minutes. In large skillet or pan, brown meat in butter. Add garlic, broth and cooking sherry. Cover and simmer for 30 minutes. Stir in onion and green peppers. Cover and cook for 5 minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook until thick. Serve with rice and top with tomatoes.
Heat oven to 425°. Cut potatoes with skins on into small chunks. Put into baking pan. Cut onions into small chunks and spread over top of potatoes. Do butter the same way. Salt and pepper to taste. Cover with foil and bake for 35 minutes, checking them after 15 minutes to stir so potatoes won't stick. After potatoes are done, heat Cheez Whiz and pour over potatoes.
In saucepan cook onion, pepper, garlic and bay leaf in oleo until pepper is tender. Stir in remaining ingredients except rice. Heat. Remove bay leaf and serve over rice. Yields 4 servings.
Flour and grease bottom of Bundt pan. Cover bottom of pan with pecans. Cut biscuits into quarters and roll in cinnamon and sugar mixture (coat thoroughly). Put biscuit quarters on top of pecans. Heat butter, sugar and milk until butter melts. Pour over biscuits and cook at 350° for 30 minutes. Invert on plate and cool. Pull apart to eat and enjoy!
Prepare whipped topping mix as directed on package (using one cup of milk) in large mixing bowl. Whip, then beat at high speed, for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least four hours.
Cook macaroni according to package directions; drain and cool. Rinse and drain tuna. Chop onions and celery. Mix tuna, peas, pimentos, onions and celery. Add garlic powder, salt and pepper to taste. Add to cooled macaroni; mix with mayonnaise. Place in refrigerator until well chilled. Serves 4.
Soften yeast in a 1/4 c. warm water. Cream sugar and oil. Add boiling water and mix well. Add salt, cold water, and eggs and mix. Add yeast. Add flour 2 cups at a time, beat well. Do not knead. Place in a greased container. Cover and put in a warm place and let rise till double in size, punch down. Punch down as many times as needed until ready to make out rolls. The dough will keep for 2 weeks in refrigerator.
In a 4-quart Dutch oven, cook the onion and garlic in margarine or butter until tender. Add the water, potatoes, sausage, beans and bouillon. Heat to boiling. Reduce heat; simmer, covered for 15 minutes. Add the cabbage, tomato paste and vinegar. Simmer, covered, 10 minutes more. Makes 6 main-dish servings.
Combine first 5 ingredients. Let stand overnight. Rinse with cold water to drain well in the morning. Add rest of ingredients to vegetables. Mix well and cook slowly for 30 minutes. Makes 3 pints.
Dice chicken and set aside. Cook rice in chicken broth. Mix all ingredients together and place in a buttered 8x8-inch casserole dish.
Mix all ingredients well. Roll into balls. Fry in frying pan, or bake in oven at 350° for 30 minutes, or until brown.
Brown beef and sausage; drain. Add cheese and stir until melted. Sprinkle with oregano. Spread on cocktail rye. Place on cookie sheet and freeze. Bake at 400° for 15 minutes or less.
Layer first 5 ingredients in large salad bowl. Mix mayonnaise and sugar, dot over salad and spread carefully over top to sides. Sprinkle Cheddar cheese, then bacon bits, if desired. Make night before, needs to set.
First Layer: Mix pretzels, margarine and 4 tablespoons sugar. Bake at 400° for 8 minutes. Cool.
Cream margarine. Add sugar. Add next four ingredients. Beat eggs and vanilla. Add to mixture. Bake on greased baking sheet at 350° for 30 to 40 minutes. Spread marshmallow cream while hot.
Cut head of cabbage in large bowl. Slice onion and bell pepper in rings over cabbage. Heat oil, vinegar, salt, celery seed, sugar and mustard. Pour over cabbage; marinate overnight. Refrigerate; drain to serve. Will last several days.
Cut each bacon slice in half and wrap around a water chestnut. Secure with toothpick and place on cookie sheet. Sprinkle with soy sauce. Broil until bacon is desired doneness.
Brown pork in frying pan with onions and garlic. Season to taste with salt, pepper and garlic salt. Cook rice in a separate pan. When cooked, mix rice and meat together in a large kettle. Scramble eggs in a separate frying pan. When done, mix with rice and meat and add soy sauce to taste. Add mushrooms.
Melt margarine at 300° in 13 x 9-inch pan for 10 minutes. Stir in brown sugar, Rice Krispies, coconut and pecans. Bake in oven for 30 minutes, stirring occasionally. Cool. Remove one-half of mixture. Spread evenly over bottom of pan. Spread one-half gallon of ice cream over mixture. Sprinkle the rest of mixture over ice cream. Freeze at least 2 hours. Serves 15 to 20 people.
Preheat oven to 350°. In skillet, cook sausage and green pepper till sausage is no longer pink, drain fat. Stir in Provolone cheese, pizza sauce and Italian seasoning. Unroll pizza dough. On lightly floured surface, roll dough to 12 inch square. Cut into 16 - 3 inch squares. Spoon teaspoonful of sausage mixture onto half of each square. Moisten edges of dough with water and fold over, forming a triangle. Press edges with fork to seal. Place on a lightly greased baking sheet. Prick tops of calzone with fork, brush lightly with milk and sprinkle Romano cheese. Bake 12-15 minutes or till brown. Warm remaining pizza sauce for dipping. Makes 16 mini calzone.
Mix pork and beans, Karo syrup and ketchup in 9 x 12-inch baking dish. Top with bacon strips. Bake in 350° oven for 1 1/2 to 2 hours until beans are firm, but not dry, and bacon is well browned.
Crumble together the flour, pecans and butter. Press into an 8 x 12-inch glass baking dish. Bake at 350° for 25 minutes; cool.
Brown ground beef until crumbly. In another skillet, melt butter. Add onion and saute until just tender. Add tomato sauce, chili seasoning mix and water. Simmer for 5 minutes. Beat eggs slightly. Add cream and mix well. Remove tomato mixture from heat. Add egg-cream mixture slowly, stirring constantly. Place half of the corn chips in the bottom of a 2-quart casserole. Top with half of the browned beef. Cover with a layer of half the Monterey Jack cheese, then add layer of tomato sauce. Repeat the layers. Top with the sour cream and sprinkle with Cheddar cheese. Bake at 325° for 25 to 30 minutes. Makes 6 to 8 servings. I do all the preparation ahead of time and then assemble at the last minute!
Mix all ingredients together. Cook in crock-pot for 6 hours on high. When ready to serve, sprinkle grated Cheddar cheese on top while hot.
Mix everything together. Roll into small balls. Bake at 350° for 10 to 12 minutes on baking sheet.
Wash, quarter and core apples; don't peel. Melt butter in skillet; add apples and add lots of brown sugar and a little water. Cook slow until tender and candied.
Mix the cake mix, Jell-O, milk, oil and eggs until smooth. Mix the coconut, strawberries and nuts in a separate bowl. Mix half of this into the cake batter. Save the other half for icing. Bake in 3 layers at 350°	for 25 to 30 minutes. Into the last half of coconut mixture,	add powdered sugar and margarine for icing.
Prepare cake mix according to directions on box. Cool and crumble 1/2 of cake in large glass bowl. On top of cake put 1/2 of the prepared pudding, then 1/2 of Cool Whip. Crumble 3 of the Heath bars and sprinkle on top. Repeat with second layer. Finish with Heath bars.
Brown sausage in large skillet and crumble into small pieces and set aside. In the same skillet, pour in oil, flour, salt and pepper. Heat on medium-high heat until bubbly, stirring constantly. Add milk and stir until thick. If too thick, add more milk.
Combine and cook first 3 ingredients over moderate heat until slightly thick. Combine and blend remaining ingredients. Press half of mixture into 8 x 8-inch pan. Spread with date mixture; and cover with remaining mixture. Bake at 350° for 30 minutes. Cool and sprinkle with confectioners sugar.
In large bowl, cut shortening into flour; add milk. Stir with fork to form soft dough. One to three tablespoons additional milk may be added to achieve desired consistency. Turn onto floured surface; gently knead. Roll out 1/2-inch thick. Cut with 2-inch floured cutter. Place on ungreased cookie sheet. Bake at 425° to 450° for 8 to 12 minutes. Makes 10 to 12 biscuits.
Heat the oil in a skillet. Saute the onions and celery for a few minutes. Add rice; stir to separate kernels. Add the meat and vegetables. Cook, stirring just enough to heat through. Sprinkle with soy sauce, if desired. Yields 3 to 4 servings.
Combine citric acid and boiling water in a ceramic heatproof container; stir until citric acid dissolves. Let mixture stand 24 hours. Combine sugar and 5 quarts cold water; stir until sugar dissolves. Add citric acid mixture, chilled pineapple juice and orange juice concentrate; stir mixture. Serve over ice. Yield: 8 1/2 quarts.
In large skillet or saucepan, heat oil and butter. Add onion and garlic. Allow to melt and turn translucent. Add the Prosciutto; saute gently 2 minutes. Add chopped tomatoes and cook 5 minutes or until oil separates from vegetables. Add beef and chicken stock, chopped parsley and peas. Cook 2 minutes. Add whipping cream. Cook another 5 minutes. Thicken with 2 tablespoons flour mixed with water to form a paste. Serve over linguine. Add 1/3 to 1/2 cup Parmesan cheese while mixing.
In a large bowl, combine the black-eyes peas, green pepper, celery and both onions. In a small bowl, combine the oil, sugar, vinegar, garlic, salt, black pepper and hot sauce. Pour the dressing over the beans. Toss. Let stand overnight for the flavors to meld.
Combine all ingredients and bake at 350 degrees for 30 to 40 minutes.
Grind peppers, tomatoes and onions. Pour boiling water over; let stand 10 minutes; drain. Add sugar, mustard, salt and vinegar. Boil for 10 minutes. Add flour paste to thicken. Remove from fire; cool. Add salad dressing. Put into pint jars and seal.
Brown the ground beef; drain the grease. Mix all ingredients (except the cheese) together in casserole dish or baking pan. Stir in 8 ounces of shredded cheese. Bake at 350° for 1 hour. Top with 8 ounces shredded cheese about 10 minutes before done.
Cream together powdered sugar and cream cheese in a small bowl. Add peppermint extract. Divide mixture in half. Add red food coloring to one half and green food coloring to other. Knead until consistency of pie dough. Form dough into 1/2-inch balls. Roll balls in sugar. Press into candy molds. Remove immediately. Yield: about 2 dozen mints.
Mix and freeze until slushy. Stir several times while freezing to mix the strawberries. Serve slushy. If made ahead, may be frozen then defrosted to slushy.
Saute garlic and oregano in oil. Add shrimp and saute until done; add sauce and wine. Serve.
Heat oven to 350°. Beat butter and sugars until creamy. Add eggs and vanilla and beat well. Combine the flour, soda, cinnamon and salt. Mix well. Add flour mixture. Mix well. Add oats and raisins. Mix well. Add walnuts. Mix well. Bake 10 to 12 minutes at 350° or until golden brown. Cool 1 minute on cookie sheet. Remove to wire rack. Yield: 4 dozen.
Mix salad dressing, mustard, celery seed, salt, dill weed and pepper. Add remaining ingredients; mix lightly and refrigerate.
Melt 1/2 cup margarine. Gradually add sugar and beat with mixer. Add cocoa. Gradually add milk, while beating. Add eggs, vanilla and salt; beat again. If you have a blender, put all ingredients in the blender and blend until smooth. Pour into unbaked crust. (Don't forget to prick pie shell.) Bake at 350° for 40 to 45 minutes. Cool and then refrigerate for several hours.
Beat cream cheese and butter together until light and fluffy. Add egg and vanilla. Sift dry ingredients and add to mixture. Blend well. Chill at least 1 hour. When chilled, shape into 1-inch balls and place on cookie sheet. Press down centers with thumb and sprinkle with green sugar. Bake at 375° for 8 to 10 minutes. If still too high, press middle down with spoon halfway through baking. Cool and fill with jam just before serving. Makes 4 dozen.
Mix all of the ingredients in a 9 x 13-inch baking pan; bake with lid on at 300° for 2 1/2 hours.
Mix all ingredients. Spoon into a 12-cup muffin pan that has been greased or sprayed with nonstick spray. Bake 12 to 15 minutes in 400° oven.
Mix all ingredients together. Pat down in a 9 x 9-inch baking dish. Coat top with ketchup. Sprinkle 1/2 to 3/4 cup brown sugar on top. Cook in microwave for 10 minutes. Turn 1/2 turn and cook 10 more minutes or until done.
Sift dry ingredients into saucepan; add milk, egg yolks, butter and vanilla. Cook over medium heat until thick and smooth. Pour into baked pie shell. Top with meringue.
Scald, peel and chop tomatoes. Bring to a boil and simmer 10 minutes. Measure fruit in saucepan; add the exact amount of sugar and mix well. Place over high heat, bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; at once stir in Certo. Skim off foam with metal spoon, then stir and skim for 5 minutes to cool slightly, to prevent floating fruit. Ladle into glasses; cover at once with 1/8 inch hot paraffin. Makes 9 medium glasses. (If you like strawberry jam, you will like this.)
In a bowl, combine the potatoes, 1/2 cup of potato chips, onion, butter, salt and pepper; toss to combine. Transfer to a greased shallow 2 quart baking dish. Sprinkle with remaining potato chips. Bake, uncovered at 350 degrees for 40 to 50 minutes or until potatoes are tender. Makes 6 to 8 servings.
Mix graham crumbs, 1/4 cup sugar and butter until blended. Press onto bottom of 13 x 9-inch baking pan.
Brush inside surfaces of lollipop molds with oil. Combine sugar, syrup and water in a medium saucepan; stir well. Cook over low heat without stirring until candy thermometer reaches hard crack stage (310°). Remove from heat; stir in peppermint extract and food coloring. Immediately pour hot mixture into molds. Press sticks in indentations of molds, gently twirling to embed. Cool completely; lift lollipops out of molds and wrap tightly in plastic wrap. Store in a cool dry place. Yield: About 8 (2-inch) lollipops.
Combine cheese, cream cheese, garlic powder, lemon juice, wis sauce and onion. Shape into ball or balls and roll in paprika and parsley.
Slice the liver thin and drain well after soaking it for 20 minutes. Mince green onion, garlic, ginger and red pepper. Combine seasonings for them. Marinate the above together for 30 minutes. Pan broil over medium heat on both sides. Place lettuce leaves on the plate and boiled liver in the center of it.
Peel and section orange; cut in small pieces. Combine fruits, celery and nuts. Mix mayonnaise and cream. Fold in fruit. Turn in shallow refrigerator freezing tray and freeze, about 1 1/2 hours. Cut in squares and serve on lettuce.
Blend together all ingredients except last two. Wash and slice apples and dip in orange juice. Arrange in circles on a plate and place dip in center. Sprinkle additional chopped nuts on top of dip.
Combine all ingredients and mix lightly. Chill in refrigerator to mix flavors. Serve in lettuce lined bowl.
Prepare pudding as directed and pour into pie crusts. Slice bananas into bowl and cover surfaces with lemon juice. Arrange a layer of banana slices over pudding. Fold 3/4 cup chopped pecans into Cool Whip and spread over bananas. Arrange mandarin slices and chopped cherries or strawberries on top of Cool Whip. Sprinkle 1/4 cup pecans over top. Refrigerate at least two hours.
Salt and pepper steaks and cut into serving pieces. Flour lightly and brown in oil. Drain off excess oil. Layer meat, green pepper, onions and mushrooms in skillet or baking dish. Cover with gravy and wine. Bake at 350° for 1 1/2 or 2 hours or until meat is tender.
Measure the water into 4-cup liquid measure. Stir in gelatin. Microwave on High for 1 minute and 30 seconds. Add ice cream to hot mixture 1 spoonful at a time, stirring until cream is melted. Chill for 30 minutes, stirring twice (mixture should mound when dropped from spoon). Pour chilled ice cream mixture into pie shell; chill about 4 hours or until ice cream mixture does not jiggle if tilted slightly. Decorate with chocolate sprinkles or grated chocolate. Garnish with whipped topping before serving. Serves 6 to 8.
Stir all ingredients together, except graham crackers. Roll graham crackers fine. Put 1/2 in bottom of mold; pour jello mixture in. Sprinkle remaining 1/2 graham cracker mixture over the top. Refrigerate until firm.
Cream 1/2 cup butter and brown sugar; blend in eggs and vanilla. Dissolve soda in sour cream. Stir in alternately with flour. Add nuts and rhubarb. Turn into greased and floured 9 x 13-inch pan. Combine remaining ingredients and sprinkle over top. Bake at 350° for 40 minutes. May be served warm with cream.
Cream sugar and butter; add egg and beat well. Add flour, which has been sifted with baking powder, alternately with milk and vanilla. Chill well. Roll thin and cut with cookie cutter. Bake at 350° until light brown.
Slowly cook spinach in a very small amount of water. Do not drain liquid. Cool slightly. Fold in sour cream and onion soup mix. Pour into greased casserole, sprayed with Pam. Top with buttered bread crumbs and bacon. Bake at 325° for 30 minutes or until crumbs are lightly browned.
In skillet, brown ground beef, onion, celery and green pepper. Cook until meat is brown and vegetables are tender, then drain. Add remaining ingredients and simmer 15 minutes. Serve on buns.
Mix the vinegar, oil, sugar and pepper and bring to a boil. Pour hot mixture over drained peas, corn, pimentos and green onions. Cover and refrigerate overnight.
Cook rice according to package directions. Mix with other ingredients and bake at 350° for 30 minutes.
Cream shortening, sugar and eggs until fluffy. Mix dry ingredients. Add to first mixture alternately with milk and vanilla. Sweeten blueberries with some of the sugar; set aside.
Crumble and fry hamburg; drain. Crisp-fry bacon (cut in chunks or pieces). Saute chopped onion in bacon fat. Drain. Add the remaining ingredients and mix together. Cook in your crock-pot on high for 1 hour or low for 3 hours.
In a skillet, melt margarine over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese and 1/2 cup crumbs. Pour into shallow casserole. Top with remaining crumbs. Bake at 375° for 35 to 40 minutes.
Preheat oven to 400°. Fry celery leaves in butter over low heat until wilted. Sprinkle with flour and blend well. Add greens, cooking greens juice and beaten egg. Stir over low heat until warm. Pour into mixing bowl with rice, salt and celery seed; mix well. Pour into greased 9 x 5-inch loaf pan and place bacon strips on top. Bake 30 minutes or until firm and lightly browned. Unmold and serve hot.
Preheat oven to 350°. Combine eggs, milk, salt and pepper. Spread cheese evenly in bottom of the pie shell and pour the milk mixture over it. Sprinkle top with nutmeg and dot with margarine. Place pie on a cookie sheet. Bake for 30 minutes or until set.
Drain kidney and lima beans, saving the liquid. In a pan, brown the bacon, ground beef and onion. Combine all ingredients. Pour into greased, 2-quart casserole dish. Bake 1 hour at 350°.
Add all ingredients in crock-pot. Cover and cook for 6 hours on high. Serve over noodles or rice.
Lightly grease 13 x 9-inch baking dish. Melt butter in skillet. Saut celery and onions until tender. Tear up cornbread and bread into small pieces. In large mixing bowl, combine cornbread, bread, cooked celery and onions, sage and pepper. Stir broth and eggs into mixture. Blend well. Pour in baking dish and bake in a preheated 450° oven for 30 minutes or until golden brown.
Blend together cracker crumbs and peanut butter. Add sugar substitute and baking powder. Add egg yolks and milk; mix well. Bake 10 minutes at 350°. Yield: 8 cookies. Carbohydrate 9.2 g, protein 2.5 g, fat 4.6 g, calories 88. One cookie = 1/2 bread exchange, 1 fat exchange.
Clean and chop broccoli. Brown bacon and crumble. Add chopped onion and set aside. Mix remaining ingredients to make a dressing. Add dressing to broccoli. Chill until ready to serve.