HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear head of lettuce into bite size pieces into bottom of large glass bowl. Add in layers: peas, green pepper, celery and onion. Spread mayonnaise over all. Sprinkle with sugar. Layer bacon bits and Cheddar cheese. Cover with Saran Wrap first, then cover with foil. Refrigerate for 12 to 24 hours.
Melt butter over low heat in saucepan. Slowly add flour and blend for about 3 to 5 minutes. Stir in the milk slowly, stirring constantly. Cook and stir sauce with wire whisk or wooden spoon until thickened and smooth.
Microwave butter in pie plate cover 1/2 to 1 minute on Full power or until melted. Mix in crumbs and 2 tablespoons sugar; press onto bottom and sides of pie plate. Microwave on Full power 1 1/2 to 2 minutes or until hot. Arrange peaches on crust.
In saucepan, combine all ingredients. Simmer for 15 minutes. Very good on chicken, beef or ribs. Makes 2 1/2 cups.
Heat oil in large skillet over medium high heat. When oil is sizzling hot, add wings a few at a time. Fry, turning until golden brown, about 8 to 10 minutes. Remove and drain on paper towels. Place wings in stainless steel bowl. Drizzle melted butter over wings, covering each with pastry brush. Add hot sauce over each wing, spreading with pastry brush. For mild sauce, use 2 tablespoons; for medium, use 4 tablespoons and for extra hot, use 10 tablespoons. Serve with Blue cheese dip and celery sticks.
Mix all together and put in greased pan with flour. Bake at 350° for 30 minutes. Take a sharp knife and run around pan; turn over hard on board. Cut in squares.
Place shortening in mixing bowl. Sift in all dry ingredients. Add half of the milk mix until flour is moistened. Beat 2 minutes at medium speed. Add rest of milk and vanilla; beat 3 minutes longer. Bake at 375° for 25 minutes.
Mix milk with lemon juice. Add Cool Whip, mixing well after each addition. Drain juice off all fruit. Add to Cool Whip mixture, stirring well. Add pecans. Stir well again. Pour into 3 graham cracker crusts. Refrigerate at least 2 hours before serving. Break pecans into small pieces. Cut fruit into small pieces.
Mix cream cheese and 1 cup milk, beat. Add 2 cups milk and pudding. Beat well. Add Cool Whip and mix. Make a layer of crushed cookies in the bottom of the serving container. Cover with the filling. Add another layer of crushed cookies (can decorate with gummy worms).
Mix well with spoon or mixer. Grease medium loaf pan and pour batter. Bake at 350° for 50 minutes.
Cream shortening and sugar until white and creamy. Add eggs and beat well. Stir in flour and milk gradually. Add raisins that have been floured and lastly add lemon extract. Grease and flour 2 loaf pans or angel food pan. Bake in a 375° preheated oven for 1 hour or a little longer if angel food pan is used. Let cool in pan.
Mix all but cornbread mix in a large bowl. Add cornbread mix one package at a time. Mixture will be a stiff batter. Bake in a well-greased 9 x 13-inch pan. Bake at 400° for 45 minutes.
Place in an 11 x 7-inch pan in this order: asparagus, nuts, soup, cheese and peas and cover with bread crumbs. Bake at 350° for 40 minutes. Serves 8.
Pour rice evenly over bottom of greased baking dish. Add chicken broth; place chicken in dish and season with salt, pepper and paprika. Sprinkle onion soup over chicken; spread the mushroom soup evenly over chicken. Place in 350° oven for 1 hour. Cover with foil; return to oven for 45 minutes to 1 hour.
Butter an 8 x 10-inch baking dish and slice into this the apples to a depth of 1-inch. Dot with butter and sprinkle generously with the cinnamon candies. Cover and cook on top of stove for a few minutes.
Preheat oven to 375°. Brown beef in skillet and drain off fat. Add 1 1/2 cups tomato sauce and taco seasoning; mix well.
In a large bowl, combine cheese, soup, sour cream, onion, 1/4 cup melted butter, salt and pepper. Mix well. Fold in hash browns. Pour mixture in greased 9 x 13-inch baking dish. Toss together corn flake crumbs and 1 tablespoon melted butter. Sprinkle over casserole. Bake at 350° for 1 hour or until golden brown and potatoes are tender. Makes about 10 servings.
Preheat oven to 325°. Chop parsley and onions. Add garlic, vegetable oil, soy sauce and honey. Marinate chicken in mixture overnight, if possible, or for several hours. Bake for 1 hour.
Mix all (except bread) and spread on bread. Top with bread and cut into mini sandwiches. Garnish with black olive on a party toothpick.
Make jello with 2 cups boiling water; add the 2 cups ice cream instead of water or ice. Add fruit. Pour over cake pieces. Top with Cool Whip. Refrigerate.
Arrange peaches and pears in bottom of baking dish, sprayed with nonstick spray. Scatter pineapple chunks over peaches and pears. Arrange lemon-coated apples in dish. Blot cherries and scatter over other fruit along with pecans.
Preheat oven to 350°. Peel and boil eggplant until done. Mash with potato masher. Stir in butter while hot. Season with salt and pepper. Stir in eggs, milk, saltines and onion. Put into casserole and top with cheese. Bake at 350° for 40 minutes. Serves 6 to 8.
Combine first 5 ingredients in mixing bowl. Beat at medium speed until smooth and creamy; set aside. Combine brown sugar, cinnamon and pecans. Set aside. Pour half of batter in greased and floured 13 x 9 x 2-inch pan. Sprinkle half of brown sugar mixture over batter. Repeat procedure with rest of batter and brown sugar mixture. Gently swirl batter with knife. Bake at 350° for 30 to 35 minutes or until toothpick comes out clean when inserted. Let cool completely, then add glaze.
Layer cookies on bottom; add slice bananas. Mix milk with pudding mix and fold in the condensed milk with the Cool Whip. Layer this on top of banana and repeat layers. Chill for several hours or overnight before serving.
Preheat oven to 350°. Cream the sugar and shortening. Beat in eggs, one at a time, and stir in banana. Sift dry ingredients and add alternately with orange juice. Stir in nuts. Bake in greased loaf pan from 60 to 75 minutes at 325°.
Cook broccoli according to package directions; drain. In a large mixing bowl, combine cooked broccoli, onions, mushrooms, pimentos, almonds and cayenne pepper. Pour into a greased 1 1/2-quart casserole dish. Cover with soup; top with cheese. Bake in a preheated 350° oven for 30 minutes.
Combine and set aside the first 5 ingredients. Combine and stir well the next 4 ingredients. Add sugar mixture to dry mixture. Add apples and nuts. If batter is much too thick, add a very small amount of water. Spread batter in a greased and floured 8-inch square dish. Bake at 350° for 45 minutes or until a toothpick comes out clean. Serve plain, with ice cream, or with cream cheese frosting. Double recipe for a 9 x 13-inch pan.
Crush Ritz crackers. Beat egg whites until stiff. Mix in sugar, vanilla, crackers and pecans. Put in Pyrex dish and cook for 25 minutes at 325°. Cool completely and add Cool Whip. Sprinkle with coconut.
Brown ground beef and chopped onion in skillet; drain. Stir in tomato sauce, chili powder and salt. Simmer while preparing dough.
Wash and slice unpeeled cukes into 1/4-inch slices. Discard ends. Add onion and salt and mix. Put garlic cloves over top. Cover with ice cubes and let stand 3 hours or overnight. Drain and remove garlic cloves. Heat sugar, turmeric, celery seed, mustard seed and white vinegar to boiling. Add drained cukes and onion slices and boil 5 minutes. Start to count processing time as soon as water in canner returns to boil.
Add the mushrooms, peppers and onions to the oleo and cook 15 minutes in a 12-inch skillet. Then add the beef, broth and seasonings. Cook over low to medium heat for 1 1/2 to 1 3/4 hours. Add the cornstarch to a little water and add to mixture until it thickens. Serve hot over cooked rice. Serves 4. Two hours total cooking time.
Bring water, sugar and instant coffee to boil. Simmer 1 1/2 hours. Let cool. Add vanilla and vodka. Refrigerate.
In an iron skillet burn 1 cup of sugar until it turns a golden brown. Add 1 cup boiling water and stir. Cook until it makes a syrup. Mix together in saucepan the 1 1/2 cups sugar and flour. Add the beaten egg yolks and milk. Stir in the syrup and cook until thick. Add butter and vanilla and pour into two baked pie shells. Top with meringue and bake until brown or you may let cool and top with whipped topping.
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup. Simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Serve over 1 small package noodles, cooked as directed.
Layer salad in order given. Cover with lid. Refrigerate overnight. Don't mix until ready to serve.
To a large stockpot, add potatoes and chicken stock. Bring to a simmer and cook until potatoes are fork-tender, about 20 minutes. Saut pan over medium heat, add sausage and chopped onion in pan and saut until completely cooked. Drain sausage mixture; add celery and saut a few additional minutes. Add sausage mixture to stockpot with butter. Add cream and extra broth, if needed. Add vinegar, vanilla and parsley at end of cooking. Season to taste with salt and pepper.
Mix first four ingredients. Press into a 9 x 9-inch pan. Melt chocolate chips and pour over top. Let harden, then cut into squares.
Combine cranberries, sugar and 2 1/2 tablespoons water in blender; blend until all sugar is dissolved and cranberries are chopped. Drain pineapple and set juice aside for jello. Mix jello by instructions on box, but substitute juice for cold water. Put jello in 8 x 8-inch dish. Chill until partially set. When jello is partially set, combine with rest of ingredients and mix well. Chill over night or until firmly set.
Partially cook bacon. Drain; reserve 2 tablespoons drippings. Set bacon aside. Cook onion and garlic in reserved drippings till tender but not brown. In bowl, combine egg and tomato sauce; stir in bread crumbs, mushrooms, onion mixture, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add meat; mix well. Divide into 4 parts. Place 2 slices bacon side by side on waxed paper. Cut another slice in half crosswise. Place the 2 half slices at one end of bacon slices, overlapping slightly. Pat 1/4 of meat mixture evenly over bacon; roll up jelly-roll style, starting from narrow end. Place rolls, seam side down, on rack in 12 x 7-1/2 x 2-inch baking dish. Repeat with remaining bacon and meat. Bake at 350 degrees for about 40 minutes for medium doneness.
Blend with fork the softened oleo and flour. Add sugar. Sprinkle crumbled (lumpy) mixture over fruit in dish. Bake at 350° for 30 minutes or until brown. Sprinkle sugar over hot cobbler.
Mix all ingredients together. Store in covered container & refrigerate 4-6 hours before serving.
Mix all ingredients, except flour, then add flour. Let it rise until double in size. Punch down; knead again. Let rise again until double in size. Cover dough with warm wet towel, then roll out dough. Cut into rolls. Let rolls rise on pan until double again. Bake in oven for 30 to 35 minutes at 350°.
Cook potatoes first until cooked. Add seasoning and boil about 5 minutes and let set. More seasoning, the hotter it is. The longer it sets the better it is. The recipe is also good for corn.
Make filling by mixing 1 tablespoon flour, sugar, peaches, allspice and butter. Cook over low heat until butter melts. Remove from heat. Make crust by mixing remaining flour, Crisco and water in a mixing bowl to form a dough. Divide into halves. Roll out each half until large enough to fit in a deep pie pan. Put 1 crust in the bottom of the pan. Pour in filling. Cover with other crust. Press edge all around with a fork. Bake in a 350° preheated oven for 1 hour or until golden brown.
Put cabbage, carrots, onion, salt and pepper into slow pot. Pour in chicken broth and enough boiling water to cover vegetables. Cover and cook on high 3 or 4 hours. Melt butter in small skillet; stir in mustard and pecans. Toss to coat. Transfer vegetables to serving dish. Top with butter and pecan mixture and sprinkle with paprika. Makes about 6 servings.
Cook rice and broccoli (separate). Fry onion until tender. Mix all ingredients together and stir well. Salt and pepper to taste. Bake in a 350° oven for 30 minutes.
Add enough milk to make a firm dough. Drop dough by teaspoons into boiling water. Cook about ten minutes. They will come to surface.
Peel onions and slice about 1/4-inch thick. Cook 10 minutes in a covered saucepan in 1/2-inch boiling water and 1/2 teaspoon of the salt. Meanwhile, peel the apples and slice them 1/8-inch thick. Drain the onions, reserving the liquid to use later.
Mix. Pour into unbaked pie shell. Bake until firm at 425° for 45 to 55 minutes. Insert silver knife 1-inch from side to test doneness; should come out clean. Makes 4 (8-inch) or three (9-inch) pies.
Cut butter into flour. Add cheese. Form dough around pimento olives. Bake at 425° for 15 to 20 minutes. Serve warm.
Stir. Put on cookie sheet with spoon. Cook 50 minutes. Medium. Take it out. Put it on a plate.
Dissolve yeast in water and 2 tablespoons sugar. Mix all ingredients except flour in a large bowl and beat well. Then add flour until it is not sticky. Let raise for 2 hours, then work and make into a loaf and place in a loaf pan. Oil the top and let raise until double size. Bake 40 to 45 minutes at 350°.
Combine tuna, macaroni, cheese, onion, green pepper, celery and pickle. In a separate bowl, mix together salad dressing, yogurt, lemon juice and black pepper. Pour dressing over tuna mixture and toss. Chill at least one hour. Remove stems from tomatoes, place each on a bed of lettuce and cut through to within 1/4-inch of bottom to form six equal sections. Spread sections and scoop in tuna mixture.
Place tomatoes, stem-side down, on cutting board. Cut thin slice from top of each tomato. Using small spoon, scoop out tomato pulp; discard. Invert tomatoes on paper towels; drain thoroughly.
In medium saucepan, saute celery, onion and mushrooms in margarine until celery is crisp-tender. Gently stir in remaining ingredients; heat through. Makes 6 servings.
Mix together the cream cheese and butter or margarine. Add egg and vanilla. Add 1/3 cake mix at a time and mix well. (Do not use mixer for last 1/3 of mix.) Drop on greased cookie sheet with spoon. Bake at 350° for 8 to 10 minutes.
Mix and put into a casserole dish. Bake at 350° for about 30 minutes or until liquid is absorbed.
Sift together flour, baking powder and salt. Cream the shortening, sugar and extracts. Beat in egg until mixture is fluffy. Blend in flour, fruit and nuts. Drop by teaspoonfuls. Bake at 325° for 20 minutes.
Arrange broccoli on bottom of baking dish. Place chicken on broccoli. Mix cream of chicken soup (undiluted), mayonnaise, lemon juice and curry powder together. Pour over chicken. Sprinkle cheese over top. Bake at 350° for 50 to 60 minutes.
Beat sugar and margarine until light and fluffy. Add eggs and beat well. Add flour alternately with syrup and beat well. Add nuts. Spread in 11 x 15-inch jelly roll pan. Grease pan with margarine. Bake at 350° for 30 minutes.
Preheat oven to 350°. In a small skillet, saute mushrooms, celery and onion in olive oil until tender and lightly browned. Combine remaining ingredients, using half of pimientos. Pour mixture into an 8 x 8-inch casserole dish. Bake 30 to 35 minutes until bubbly. Garnish with remaining pimientos and parsley sprigs.
Mix altogether and bake at 350° for 1 hour. Cover dish. Make in 1 1/2-quart dish.
Prepare rice according to directions. Add soup to desired consistency. Mix in almond, salt and pepper. Serve warm.
Mix dry ingredients and then mix all other ingredients separately. Combine mixtures and pour evenly in greased Bundt pan. Bake at 350° for 50 to 60 minutes.
Mix everything except popcorn and baking soda in a glass casserole dish; put in microwave on High. Bring to boil. Let boil 1 1/2 minutes. Remove from micro and add teaspoon of baking soda and stir with fork until frothy. Pour over popped popcorn which you placed in brown paper bag. Close tightly and shake. Place bag closed in microwave on High for 1 1/2 minutes. Remove and shake. Repeat this step for a total of 3 times, being sure to shake. Spread out onto wax paper to cool. Also may add peanuts to bag of popped popcorn if desired.
Boil broccoli until tender. Cook chicken with onion, celery and salt. Butter casserole dish. Layer broccoli and chicken. Mix soups and mayo together. Spread over chicken. Sprinkle with cheese. Bake at 350° for 1 hour. Serve with mashed potatoes.
In skillet, brown chops. Blend soup, sour cream, water and parsley. In 2-quart casserole, alternate with layers of potatoes. Sprinkle with salt and pepper. Top with pork chops. Cover and bake at 375° for 1 1/2 hours. It is best if left in oven for 1/2 hour or longer. Great dish for hubby who is always late coming home from work. Makes 4 servings.
Get Cheddar, cream cheese and onion to room temperature. Beat with mixer. Add mayonnaise and lemon juice. Refrigerate 2 hours, then shape into ball. Roll in pecan meal, if desired. Set out 1/2 hour before serving.
Mix all ingredients together. Pour in greased casserole. Bake for 45 minutes at 350°.
Parboil entire cabbage in salt water. Separate 12 large leaves which will be used to wrap rolls. Mix salt, pepper, sage, onions, bell peppers, egg and meat together. Form 12 meatballs. Wrap each ball in a cabbage leaf. "If they don't want to stay together, I push a tooth pick thru." Place into a greased baking dish. Bake covered with heavy foil, for 30 minutes. Remove cover, pour tomato sauce over rolls, and recover with foil. Bake for an additional 30 minutes. Drain the rolls and serve.
Rehydrate etouffee mix in 1 cup water. Slowly add rehydrated mixture to 1/2 cup melted butter, stirring until well blended. Add crabmeat and simmer 10 minutes.
Combine butter and sugar until creamy. Beat in egg. In a bowl, combine dry ingredients, except rolled oats. Stir into butter mixture thoroughly. Blend in bananas, walnuts and rolled oats. Using teaspoon, drop batter onto greased cookie sheet. Bake at 375° for 20 minutes. Yields 5 dozen.
Brown meat and onion. Drain and add seasoning mix and water. Cook on low for a few minutes. Melt cheese and add tomatoes and mushroom soup.
In medium bowl, combine dressing, steak sauce, apricot preserves and onion soup mix. Arrange chicken pieces, skin-side up, in 13 x 9 x 2-inch baking pan; spoon steak sauce mixture evenly over chicken.
Combine flour, nuts and margarine. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Blend together cream cheese, powdered sugar and 1 cup Cool Whip. Spread on top of crust. Mix pudding and milk. Pour over cream cheese mixture. Top with remaining Cool Whip. Garnish as desired.
Mix ingredients together. Fill 6 hamburger buns with mixture. Brush buns with butter. Bake on cookie sheet in hot oven, 400°, about 10 minutes.
Preheat oven to 425°. Grease a 10-inch skillet. Brown sausage and onion; drain well. In a large bowl, mix egg, corn meal mix, corn and oil. Pour half of corn mix into greased skillet; sprinkle with sausage, cheese and hot pepper rings. Pour remaining batter over top. Bake at 425° for 30 to 40 minutes.
Place parboiled potatoes in casserole dish. In a boiler, melt butter; stir in flour, salt and milk. Cook until thickened, stirring constantly. Add cheese and cook until cheese melts. Pour sauce over potatoes. Place in 350° oven for 30 minutes. Makes 4 to 6 servings.
Pour sauce over sliced potatoes and bake 1 hour and 15 minutes at 350°.
Cook broccoli and drain. Chop finely (puree in food processor). Preheat oven to 350° and in glass baking dish (13 x 9-inch), melt margarine in oven. Beat eggs and add flour, milk, salt and baking powder and mix thoroughly. Stir in cheese, broccoli and onion. Pour into dish, spreading evenly and sprinkle top with seasoned salt, if desired. Bake until set (30 to 35 minutes). Let stand 5 minutes before cutting.
Brown beef, stirring to crumble. Drain fat. Stir in tomato sauce. Simmer for 20 minutes, stirring occasionally. Cook macaroni according to package directions. Drain and set aside.
Brown hamburger and add soup and 1/2 can water. Simmer until thickened. Prepare rice according to the number of people you are serving. Place in separate bowls each of the remaining ingredients.
Mix the sugar cookie mix as directed. Put it on a pizza pan and cook for 10 minutes. Let it cool. (Make it look like a pizza.) Mix together the cream cheese, confectioners sugar and Cool Whip; put on top of cookie crust. Put the drained fruit cocktail on top, then the fresh strawberries.
Combine ingredients except cake mix and butter. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Pat down gently with spoon. Sprinkle chopped nuts. Drizzle melted butter over cake. Bake at 350° for 50 to 60 minutes.
Saute meat and onion. Drain fat. Add rest of ingredients, except cheese and tortillas. Simmer 30 minutes. Put layer of meat mixture in crock-pot. Add 2 flour tortillas and top with cheese. Continue layering until you use all meat. End with cheese on top. Turn crock-pot on high until it begins to bubble, then turn it to low for two hours. Instead of crock-pot, layer in casserole dish and bake 35 minutes. Start at 350° for 10 minutes, then turn to 335° for 25 minutes.
Combine spinach, fajita seasoning and broth in deep pan. Heat 5 minutes over medium heat. Put in rest of ingredients; heat until cheese melts. Spoon into warm tortillas and enjoy!
Mix until crumbly the butter, flour and confectioners sugar. Pat into 9 x 13-inch pan. Bake at 350° for 25 minutes. Beat eggs and add 2 cups sugar (regular). Add tablespoon of flour, lemon juice and baking powder. Pour over crust and bake 25 minutes more. Cool and cut into squares. Can be topped with extra confectioners sugar.
Combine first 5 ingredients; set aside. Dip chicken in salad dressing, then in bread crumb mixture. Place chicken, bone side down, in 13 x 9 x 2-inch baking dish that has been cooked with vegetable spray. Bake at 350° for 45 to 60 minutes.
Combine apple cider, cinnamon sticks, allspice, cloves, molasses and sliced oranges in a bowl. Heat, uncovered, 15 minutes, stirring every 5 minutes. Remove cinnamon sticks, cloves and oranges. Add lemon juice. Makes 8 servings.
Measure packing syrups from the fruits. Add enough water to make 3 1/2 cups liquid. Cook pudding according to the package directions, using the fruit liquid. Cool. Add mandarins and pineapple. Chill. Serves 10.
In large stir-fry skillet place oil or butter. Add onion, garlic, celery, tomatoes, tomato paste, water, parsley, sugar, salt and pepper. Cook on medium heat for 15 to 20 minutes. Add shrimp. Add cornstarch to 1/4 cup cold water and stir into mixture to thicken. Cook until thickened. Serve over steamed rice. Serves 4.
Cut crust off bread and cut into cubes. Lightly grease or Pam a 2-quart casserole dish. Line bread cubes in dish, using 1/2 of bread. Beat eggs, milk and seasonings. Sprinkle 1/3 of cheese on bread cubes. Add another layer of bread and 1/3 of cheese. Pour milk mixture over bread and cheese. Bake at 350° for 50 minutes. Remove from oven; top with rest of cheese. Sprinkle with 1 tablespoon dry parsley. Return to oven; bake 10 minutes more.
Mix mustard and vinegar together and let stand overnight. Beat eggs; add 1 cup sugar. Mix well. Add mustard, vinegar and pinch of salt. Boil mixture until thick, about the consistency of custard, in a double boiler. Stays fresh quite awhile.
Mix all dry ingredients. Add egg, milk and oil. Bake 20 to 25 minutes at 400°.
Boil cabbage until tender with onion, bell pepper, celery and seasonings; drain boiled ingredients and pour into a casserole dish. Mix evaporated milk and homogenized milk with flour; pour over cabbage mixture. Add ham and mix well. Bake for about 1 hour or until the ingredients in the casserole have simmered down at 350°; remove from oven. Sprinkle with cheese; place back in oven until cheese has melted.