HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine. Add sugar and cream together. Add eggs one at a time and cream. Add the wafers and milk alternately. Add coconut and pecans. Mix well. Cook in well-greased tube pan. Bake at 325° for 1 1/2 hours. Cake can be made a couple of days ahead of serving. Freezes well.
Remove skin and pulp from watermelon, leaving white rind. Cut into small cubes to make 16 cups. Parboil in hot water to cover in pan for 15 minutes or until fork-tender; drain. Mix rest of ingredients in pan. Bring to a boil. Pour over rind. Let stand overnight. Drain. Reserve syrup. Bring to a boil. Pour over rind. Repeat for 3 more days. Heat rind and syrup in pan on fourth day. Spoon into hot sterilized jars. Seal. Makes 8 pints.
Combine both drinks in large bowl. (If you only have a smaller bowl, split just the drink recipes.) Spoon on ice cream and sherbet.
Bake cake according to package directions in two 8-inch pans. Cool. Split layers to make 4 layers.
Combine soup mix, sour cream, mayonnaise and lemon juice. Stir in spinach and water chestnuts; chill. Serve with crackers or Hawaiian bread.
Chop squash and onion fine. Add pepper, sugar, flour, beaten eggs and margarine. Mix well. Shape into cakes. Fry until golden brown, turning once. Serve warm.
Mix first 3 ingredients. Place in microwave on high for 4 minutes. Take out and stir. Put back into microwave on high for 4 more minutes. Take out, and add margarine and vanilla. Put back in microwave for 2 additional minutes on high. Add baking soda and stir. Pour contents into a buttered shallow pan.	When cooled break into smaller pieces.
Mix vinegar, oil, sugar, salt and ketchup. Pour over peppers. Cook on medium heat until peppers wilt, then add hot dogs. Cook 10 to 15 minutes. Put in jars.
Saute onion and green pepper in margarine. Stir in flour, salt and pepper; mix well. Stir in tomato, okra and basil. Spoon mixture into a lightly greased 1 1/2-quart casserole; top with cheese. Bake at 350° for 20 to 25 minutes, or until bubbly.
Mix cake mix (dry), 1 egg and margarine (softened). Press into a long cake pan. Mix powdered sugar, 2 eggs, cream cheese and vanilla. Mix well. Pour over cake mix in pan. Pour pecans over cream cheese mixture. Bake at 350° for 30 minutes.
Mix all ingredients together. Drop by the spoonfuls onto greased cookie sheet. Bake at 400° for 12 to 15 minutes.
In saucepan, cover raisins with water; cook slowly until plumped and water is almost gone. Make mixture of sugar, salt, cornstarch and 1/4 cup milk. Add slightly beaten egg yolks. Add small amount of cornstarch mixture to raisins; stir. Alternately add remaining mixture and 3/4 cup milk; cook until thick. Add vanilla. Pour into a baked pie crust. Top with favorite meringue and bake at 350° until a golden brown.
Combine sour cream and soup mix and let stand about 15 minutes. Beat cream cheese until fluffy. Add sauces and mix well. Add sour cream mixture and mix. Add liver sausage and mix well. Chill thoroughly. Serve with crackers.
Mix together the first 3 ingredients and put in 9 x 13 pan. Bake 10 minutes at 350°. Cool crust completely.
Cook bacon 7 minutes; drain. Add garlic and cook until bacon is crisp. Beat cream cheese with electric mixer until smooth. Stir in bacon, Blue cheese and chives. Transfer to baking dish. Bake at 350° for 30 minutes.
Dissolve jello in water. Chop all other ingredients, except cranberries. Chop cranberries in blender. Add chopped ingredients to jello mixture. Pour all in large glass bowl to jell. Chill until set.
In a large saucepan, boil 1 cup raisins in 2 cups water for 10 minutes. Add butter or margarine and let it cool.
Grind ham in food processor. Add pickle relish, mayonnaise and boiled eggs.
Cook fresh asparagus or use 2 packages frozen, cooked, or 2 (15-ounce) cans heated and drained.
Cut marshmallows and pour water over them. Add milk, nuts, dates and cracker crumbs. Knead with hands. Form into roll and wrap with wax paper. Refrigerate for a few hours. Slice and serve with whipped cream.
Prepare potatoes according to directions on package (omit butter). Add cream cheese and beaten egg to the prepared potatoes. Beat well. Add onion and parsley. Blend well. Place in a well-greased 1-quart baking dish. Dot with butter. Sprinkle with paprika. Bake at 400° for 30 minutes. Serves 6.
Place tortillas in oven. Heat to 425°. Have a shallow 2 qt. baking dish ready.
Blend fruit and yogurt together with Cool Whip and pour into pie crust. Freeze. Thaw slightly before serving (about 2 hours). Serves 6 to 8.
Mix all ingredients. Put in plastic Ziploc bag and refrigerate. Prepare filling as for fruit pies. Pinch off small amount of dough and roll into a ball. Roll out in a circle about as large as a saucer; crimp edges. Fry in deep boiling fat; drain on paper towels. These can be used as a fund raising project.
Cook macaroni and cheese according to package directions. Add milk and rest of ingredients. Mix well. Put in a baking dish, cover and bake 30 minutes at 350° (if more cheese is desired, add Velveeta on top).
Add milk to corn, flour, salt, pepper, sugar and baking powder. Add beaten eggs and butter. Drop by spoon into hot oil. Cook until golden brown. Drain on paper towel.
Mix all canned soups in medium size pot; add butter and cream and slowly heat to almost boiling (watch it; it burns very quickly). Add clams with juice and slowly heat to boiling again. Ready to serve.
Boil at full rolling boil for 1 minute the first 4 ingredients. Stir in oatmeal, vanilla and peanut butter. Drop on wax paper.
Pour the water in a large pot, then add the remaining ingredients. Simmer until macaroni is tender, about 20 minutes. (Serves 4.)
Line a 9 x 13-inch pan with graham crackers. Boil together for 2 minutes the margarine, brown sugar and white syrup. Remove from heat and add the dry roasted peanuts. Pour over crackers. Let stand 5 minutes. Sprinkle with the chocolate chips. Spread when melted.
Boil chipped beef in pressure cooker until done (in seasoning). Put into large container on stove and add the tomatoes, rice, salt and pepper. Cook until ingredients are done to taste.
Melt butter and sugar over medium heat until smooth. Let cool. Stir in rest of ingredients. Great for dipping apples and strawberries.
Melt almond bark in double boiler. Mix all ingredients. Pour melted coating over all and drop by tablespoons on waxed paper. Makes at least 2 to 3 coffee cans full.
Melt butter or margarine in a large skillet. While butter is heating, roll potatoes, onion and squash in corn meal. Add rolled vegetables to butter and fry to desired tenderness. Pour Ro-Tel tomatoes over the top and serve.
Beat eggs; mix in white cake mix. Fold in pie filling. Pour in greased and floured 9 x 13-inch cake pan. Bake at 350° for 40 minutes. Do not overbake.
Cover the bottom of your iron frying pan with fried meat grease. Sprinkle thick with flour. Add water and let gravy simmer a minute. Add salt, black pepper and canned or fresh ripe tomatoes. Stir up real good. Serve hot with plenty of biscuits for soppin'.
Saute onion and green pepper in oleo/butter. Mix corn, eggs, onions and peppers together. Stir in muffin mix. Top with cheese and bake for 30 to 45 minutes at 350°.
Cook spaghetti; drain and add the dressing and Salad Supreme. Add tomatoes, cucumber, green pepper, olives, meats and/or cheese, etc., to suit your preference. Cut all ingredients into small pieces. Mix well. Chill before serving.
Combine all ingredients and heat to the boiling point. Let simmer 10 minutes, then strain. Serve hot.
Combine pork chops, water, chopped vegetables and salt, red pepper and black pepper to taste. Bring to boil; let simmer until pork chops are tender. Drain broth; set aside. Combine 1 1/2 cups broth and 1 1/4 cups uncooked rice. Cook until tender. Combine can of cream of mushroom or cream of chicken soup, rice and pork chops. You should have a nice creamy casserole.
Mix all ingredients together. Pour into baking dish and bake in oven at 350° for 1 hour and 15 minutes.
Cook butter, sugar, cocoa and milk to a soft ball stage (2 minutes). Add vanilla, oats and peanut butter. Mix well and drop by spoonful on waxed paper to cool.
Combine cider, brown sugar, salt and nutmeg in saucepan. Tie spices in cheesecloth and add to cider. Cover and simmer 20 minutes. Remove spices. Serve hot with orange slices.
Cook beans according to directions on box. Cook bacon separately. Combine beans, bacon and tomatoes; add salt and pepper to taste. Serve warm.
Gently pull off cabbage leaves; simmer in 1 inch boiling water for 5 minutes, covered. (Or you may take the core out of cabbage and microwave whole head for 9 minutes. The leaves will pull off easily.) Drain and lay out ready for filling. Combine meat, egg, onion, rice and seasoning. Fill leaves loosely with mixture, roll up and place in 9-inch skillet. Sprinkle with cheese, pour on tomatoes and cook until steam appears. Then turn to low heat for 1 hour.
Cream shortening and sugars together. Add eggs and vanilla. Add dry ingredients. Add chips and nuts. Drop large teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Prepare cake in 9 x 13-inch pan according to directions on box. While warm, punch holes in cake and pour creme de menthe over cake. Let stand overnight.
Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low for 10 to 12 hours (on high 5 or 6 hours).
Combine beans, soup, milk, pepper and onions in a 1 1/2-quart casserole dish. Bake at 350° for 30 minutes. Top with cracker crumbs. Bake 5 minutes longer. Makes 6 servings.
Mix and spread on party rye or pumpernickel bread. Broil until bubbly and slightly browned. Makes 36.
Sift 3 1/2 cups flour; combine creamed margarine and sugar. Add eggs 1 at a time, beating after each. Coat candy and nuts with remaining flour; mix buttermilk and soda. Add to flour mix. Pour into greased tube pan or 2 loaf pans. Bake at 230° to 300° for 1 1/2 to 1 3/4 hours. Put pan of water on low rack to keep cake moist.
Mix filling ingredients in order given. (I mix them in the blender.) Pour into pastry lined pan. Bake at 425° for 15 minutes. Reduce temperature to 350° and continue baking for 45 more minutes or until knife inserted into center of pie comes out clean. Cool. Refrigerate.
In large heavy pot, fry sliced smoked sausage in bacon fat or drippings. Add ham; fry a few minutes longer. Remove meat. Fry onions, garlic and shallots for a few minutes, then add sliced okra and fry well. Do not burn. Add celery, parsley, green pepper and Worcestershire sauce. Add tomatoes, bay leaves, seasoning, ham and smoked sausage. Let cook a few minutes. Add about 3 quarts of hot water; cook 30 minutes. Brown flour in bacon fat until dark brown. Remove from fire. Stir in 2 cups cold water; add to pot. Stir and cook 20 minutes. Add crabs, shrimp and lemon slices; cook until thick as gravy. Serve with cooked rice. (More water may be added for right consistency.)
Mix altogether, except bacon. Put in 9 x 13-inch pan. Top with bacon. Bake 1 hour at 325°.
Combine all ingredients and mix thoroughly. Bake on a baking sheet at 400° for 45 minutes or until done.
Slowly add enough flour to make a soft dough, knead for a few minutes. Let rise until double in size. Knead down and let rise again. Put in pan. Let it rise again. Bake for 40-45 minutes at 350°F. Makes one loaf.
Boil the first 4 ingredients 7 minutes (varies depending on wattage of microwave). Stir in the butter and vanilla. Cook about 2 minutes and add the soda. Stir quickly and pour onto greased cookie sheet.
Cream together butter and powdered sugar. Blend in egg yolks. Spread 1 cup graham cracker crumbs on bottom of 9 x 5 x 3-inch dish. Pour egg yolk mixture over crumbs. Cover with another light layer of crumbs (1/2 cup). Whip heavy cream until stiff. Add pineapple, walnuts, sugar and vanilla. Spread whipped cream mixture over top layer of crumbs. Chill 4 hours before serving.
Spray Pam in casserole dish. Salt and pepper roast (thawed or frozen). Place in dish. Pour soup over roast. Cover. Place in 250° oven. Bake for 3 to 4 hours. Delish! Easy!
Brown beef, sausage and onion. Drain beans and add to meat mixture. Mix together. Add spaghetti sauce. Turn into large casserole dish and top with any kind of grated cheese. Bake at 350° for 1 hour.
Brown veal in hot oil in heavy saucepot or Dutch oven. Tie bay leaf, caraway seed and pepper in cheesecloth bag. Add broth, carrots, salt and the spice bag to veal. Bring to a boil; cover, reduce heat and simmer about 1 hour, or until veal is tender, stirring occasionally. Saute mushrooms and onions in butter in skillet until onions are tender, but not browned. Add to meat mixture and simmer 15 minutes longer. Blend flour into cold water. Stir into liquid in saucepot. Cook and stir until thickened. Discard spice bag. Gently stir in paprika and sour cream and heat, but do not boil. Sprinkle with chopped parsley, if desired. Makes 8 servings.
Combine all ingredients in slow cooker. Cover and cook on high 10-12 minutes.
Beat eggs lightly. Add sugar, syrup, butter, vanilla, salt and pecans. Pour in unbaked pie shell and cook at 350° for about 1 hour or until done.
Cut bacon into thirds. Wrap around chestnuts. Secure with toothpicks. Bake at 350° for 40 minutes. Drain most of the grease. Mix sauce and pour over chestnuts. Bake another 30 minutes.
In skillet, saute links with pepper. Stir in sauce. Simmer for 10 minutes, stirring occasionally. Serve over cooked spaghetti.
Sift together dry ingredients. Blend together in order: eggs, sugar, oil, zucchini, lemon rind and vanilla. Blend dry ingredients into egg mixture. Add walnuts. Divide batter into 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans. Bake 50 minutes at 350°.
Combine all ingredients. Spoon into greased 1-quart casserole. Cover and bake at 300° for 60 minutes.
Combine jello and pineapple in saucepan. Heat until simmering. Add sugar, baby food and cut up cheese. Mix, but do not beat. Chill until it mounds when dropped from spoon. Add Cool Whip slowly. Blend, but do not whip. Pour into pan or dish. Cover with nuts. Chill.
Use only 1/2 amount of water to prepare Jell-O. When Jell-O is dissolved, add carrots and pineapple. Put into mold or bowl and let cool.
Wash and cut unpeeled cucumbers into 1/2-inch slices. Mix water and lime and put in cucumbers to soak overnight.
Combine all ingredients except cracker crumbs and mix well. Pour into baking dish. Sprinkle cracker crumbs over top. Bake at 375° for 25 minutes.
Spread in 8 x 8 x 2-inch greased pan. Bake at 350° for 20 to 25 minutes. (Double for a 9 x 13-inch pan.)
Mix well and drop into a greased muffin pan. Bake at 350° until brown.
Cook rice mix according to package directions. Set aside. In a skillet melt butter. Saute the onion and celery until tender. Combine all remaining ingredients and place in a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes.
Slice eggs in half lengthwise. Remove yolks and mash. Combine with crabmeat, celery, green pepper, salad dressing mix and sour cream. Blend well. Refill eggs. Chill and serve.
Mix together. Pack gallon glass jar with pickles (be sure you clean them real good), 5 heads of dill and 6 toes of garlic. Add 1/2 teaspoon alum.
Mix ingredients together; roll into balls. Dip in slightly beaten egg white. Roll in finely chopped nuts. Place on ungreased cookie sheet. Bake 5 minutes at 375°. Remove from oven; press thumb into the middle of cookie ball. Return to oven for 8 more minutes. Fill with jelly when done.
Prepare macaroni and cheese dinner as directed on box. Stir in soup and mix. Gently stir in tuna. Heat to serving temperature.
Spread pineapple over bottom of lightly greased 9 x 13-inch dish. Toss together blueberries, half of sugar and lemon juice in a bowl. Layer over pineapple. Sprinkle cake mix over top of fruit layers. Dribble melted butter or margarine on top of cake mix. Sprinkle on chopped pecans and other half of sugar. Bake in preheated oven at 350° for 50 to 60 minutes. After it has baked 20 minutes, cut through to bottom of pan to let juices rise to the top. Serves 12. Best served warm.
Mix lemonade, sugar and water. Add ginger ale or 7-Up just before serving. Make molds of fruit punch and Kool-Aid (not adding as much water).
Mix sugar and shortening, then beat in eggs and vanilla, then add dry ingredients and milk. Beat at medium speed of mixer for 5 minutes. Bake 30 or 35 minutes in a 350° oven.
Add all ingredients to beaten eggs. Put in 2-quart casserole, greased. Set dish in a pan with 1-inch of water. Bake at 350° for 1 hour.
Cook and drain beans. Toss beans with salad oil, vinegar, oil, salt, pepper and garlic. Pour into ungreased 1-quart casserole. Stir together bread crumbs, cheese and oleo. Sprinkle over beans. Sprinkle with paprika. Bake at 350° for 15 to 20 minutes. Serves 4.
Brown hamburger; drain. Fry bacon almost crisp; drain. Fry onion until tender. Combine hamburger, bacon, onion, brown sugar, catsup, vinegar, dry mustard and beans into casserole dish. Cover. Bake at 300° for 45 minutes. Stir and bake uncovered for an additional 45 minutes. Do not drain any of the beans.
Cut flour and oleo together like you do for a pie crust until it is a fine mixture. Add beaten egg yolks and sour cream. Knead well to form a large ball and hands are clean. You may need to add a little flour if dough is sticky. Use as little as possible. Divide dough into 4 small rolls. Cover with Saran Wrap; place in refrigerator 3 to 4 hours or overnight.
Mix first 3 ingredients and press dough into a pizza pan (12 to 14-inch). Bake about 10 minutes at 350° until lightly browned. Combine cream cheese, condensed milk, lemon juice and vanilla. Spread on cooled crust. Chill. Pour strawberry glaze over cooled cream cheese mixture. Arrange strawberries and/or other fruit over this.
Preheat oven to 400°. Line 12 muffin cups or grease with shortening. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk and margarine; add to flour mixture, stirring until just moistened. Fold in blueberries. Spoon evenly into muffin cups. Sprinkle with sugar. Bake 25 to 30 minutes. (Can be frozen up to 1 month. Reheat in microwave on defrost for 2 1/2 minutes.) Makes 12 large muffins.
Soften cream cheese at room temperature. Dissolve cream cheese and jello in boiling water. Add milk, pineapple and nuts. Pour in greased mold or container and chill 8 to 12 hours.
Sprinkle meat with pepper, meat tenderizer and then flour. Fry until lightly browned on medium-high heat. Place cooked meat in a large casserole dish. Layer onions, celery and carrots over meat. Then pour tomato sauce over all. Bake at 250° for 2 to 2 1/2 hours. Serve with mashed potatoes, cooked peas and hot rolls.
Stir soy sauce, ketchup, white wine, sugar and garlic in 9 x 13-inch baking dish. Marinate chicken 1 hour on each side. Bake in marinade at 400° for 1 hour, turning once after first 30 minutes.
Rinse wheat in sieve; drain. Put in 2-quart pot and cover with water about 2-inches above wheat. Cook on medium heat until boiling; reduce heat and semi-cover. Let cook for about 2 hours. Do not drain water. After cooking, take off heat and let stand. (Check to see if water evaporated during cooking time; if so, add some hot water to the wheat during cooking time to prevent wheat from clumping.) Let cool.
Mix good. Drop 1/4 cup on hot grill that's sprayed with Pam. Will make about 12 medium pancakes.
Preheat oven to 300°. Cream butter and sugar in a bowl. Beat in eggs one at a time. Add milk and wafer crumbs, mixing well. Stir in coconut, pecans and vanilla. Pour into greased and floured tube pan. Bake for 1 1/2 hours.
Preheat oven to 350°. Blend cream cheese and 2 tablespoons margarine until smooth. Add next 6 ingredients and mix well (chicken, salt, pepper, milk, onion and pimento). Can also add chopped celery. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/4 of chicken mix onto center of each rectangle. Pull the 4 corners to the top of mixture. Twist slightly and seal edges. Brush tops with 1 tablespoon margarine. Sprinkle with crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes, or until golden.
Heat oven to 375°. Cook broccoli as directed on package except just until heated through. Drain. Mix broccoli and process cheese spread. Spoon into greased 10 x 6-inch baking dish. Sprinkle with crumbs and dot with margarine. Bake 25 to 30 minutes or until hot and bubbly.
Saute onion in butter. Add soup, milk, half and half and thawed potatoes. Stir in cheese and heat gently. Serves 8 to 10.
Combine butter and oil and melt marshmallows in this mixture. Remove from heat, mix in popcorn and M&M's and place in a greased tube pan. Allow to cool for 1 hour; turn out of pan. Do not refrigerate. Serves 12.
Wash and core apples. Mix raisins and sugar and fill center of apples. Sprinkle with cinnamon and dot with butter. Place in a crock-pot. Add 1/2 cup water. Cover and cook on low 8 hours (high 2 1/2 to 3 1/2 hours).
Brown ground round with onions and garlic; drain well. Add tomatoes, paste, water, salt and sugar; simmer about 1 hour. Mix cheeses together and boil noodles. Layer alternately noodles, cheese and meat sauce, ending with meat sauce. Bake at 350° for 45 minutes or until bubbly (can cover the first 20 minutes with aluminum foil to prevent lasagna from drying out).
Cut each biscuit into 4 pieces. Mix the cinnamon and sugar in medium-size bowl. Add a few pieces of biscuits at a time to sugar mixture and stir to coat. Place a layer of pieces in a greased Bundt pan. Sprinkle with pecans, raisins or coconut. Place layers until all biscuit pieces are in pan. Sprinkle remaining cinnamon and sugar mix over last layer. Boil the brown sugar and butter. Pour over biscuits. Bake at 350° for 45 minutes. Cool 15 minutes. Invert on plate.
Prepare grits according to the directions on the package. Remove cooked grits from heat and add the next 5 ingredients. Stir until cheeses and butter melt. Slowly add the mixture to the beaten eggs. Pour into a 9-inch ungreased baking dish. Bake for 1 hour at 350°. Garnish with fresh herbs: parsley or rosemary make a lovely presentation. Makes 6 to 8 servings. This recipe doubles very well.
Combine water, yeast, sugar, shortening and salt. Stir until yeast dissolves. Add flour and mix well. Turn onto floured surface and knead until smooth and elastic. Cover with warm, damp cloth and allow to rise until double in bulk. Punch down and form into two loaves.
Fry bacon and onion just until onion is tender, about 5 minutes. Stir in sugar, vinegar, salt, mustard and garlic salt; simmer, covered, 15 minutes. In a large 4-quart casserole, combine the 4 kinds of beans; toss lightly to mix. Spoon bacon mixture over top of beans. Bake, uncovered, in a 350° oven for 50 to 60 minutes or until lightly browned and bubbly. Serves 10 to 12.
Combine eggs and milk; stir in the bread crumbs, onion, parsley, salt and sage. Add beef; mix well. Pat mixture into an 8 x 4 x 2-inch loaf pan and bake 1 1/4 hours at 350°. Spoon off the excess fat. Combine the ketchup, brown sugar and dry mustard; spread over the meat loaf and return to the oven for an additional 10 minutes. Serves 6 to 8 people.
Cook, drain and cool macaroni. Place in bowl. Add salad dressing and Salad Supreme. Add rest of ingredients; mix well and chill. Better if made the night before.
Soak beans by directions on bag. Place beans, onion, bell pepper, garlic, sausage and enough water to fill pot about halfway. Cook slowly for three to four hours, stirring often. Add remaining ingredients and cook until beans are tender. You may need to add water as necessary to keep beans from sticking. After beans have become tender, let the water cook down to sauce consistency. This may be prepared in advance and is better the second day. Serve over hot cooked rice. Yield: 8 servings.
Add 3/4 cup boiling water to Jell-O. Stir until dissolved. Add cold Coca-Cola and stir. Add pineapple, cherries and pecans. Mix thoroughly. Top with marshmallows. Chill until set.
Simmer together in a pan of water with tightly fitting lid for an hour. Strain and add to bath water for a luxurious bath.