HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread out slivered almonds in flat pan. Place in 250° oven for about 10 minutes, or until brown. Mix all ingredients together. Chill. Serves 8.
Cream oleo and sugar. Add eggs, beating well after each one. Blend in milk, spices, vinegar, nuts and vanilla. Boil raisins about 5 minutes. Drain and add all to pie mixture. Pour into 10-inch pie shell. Bake at 350° for 40 minutes or until pie is firm. Top with whipped cream, if desired. Serves 8.
Brown ground beef in oil in skillet, stirring until crumbly. Add next 5 ingredients; mix well. Simmer for 10 minutes. Drain mixed vegetables, reserving liquid. Add enough water to measure 1 cup liquid. Combine all ingredients, except potato chips, in 4-quart casserole. Top with potato chips. Bake at 325° for 45 minutes.
Blend cream cheese and vanilla until smooth. Add powdered sugar a little at a time until right consistency for spreading.
Cut chicken into bite-size pieces. In a Dutch over, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin, bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cream, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired. Yield: 6-8 servings (2 quarts).
In large glass container, put cucumbers and onions. Mix first four ingredients until well blended. Pour over cucumbers and onions. Refrigerate and stir occasionally. Ready to eat in 24 hours.
Blend flour, sugar, nuts and melted butter. Pat into a 10 x 13-inch baking pan. Bake at 350° for 20 minutes. Let cool.
Mix together the jello, sugar, water, lemon juice and grated rind. When about thick, beat until foamy. Whip one can of Borden ice cold milk. When thick and creamy, fold in whipped jello. Break 1 pound of wafers into small pieces. Line a shallow baking pan with waxed paper. Spread the bottom with the wafer crumbs, then cover with the gelatin. Add a layer of crumbs to the top. Set in the refrigerator until firm. Cut in squares to serve. Serves 12.
Cook pudding with milk. Let cool. Blend in Amaretto and Cool Whip. Serve with fresh fruit.
Mix the margarine, onion, prepared mustard, poppy seed and Worcestershire sauce together. Spread both sides of split dinner rolls. Fill with ham and cheese slices. Put back into foil pan the dinner rolls came in and bake at 400° for 15 to 20 minutes.
Combine turkey, apple, celery, onion and parsley. Combine mayonnaise, curry, 1/4 teaspoon salt and dash of pepper. Stir into turkey mixture. Spread one side of each toast slice with margarine. Arrange on baking sheet, margarine side up. Divide and spoon turkey mixture on toast. Broil 4 to 6-inches from heat for 4 to 5 minutes or until heated. Sprinkle with paprika.
Saute onion; add beef and brown. Add salt and pepper. Add soup (enough to be rather wet). Pat into pie shell. Top with crust. Bake 1 hour or until golden brown.
Combine everything, except the marshmallows, and place in a buttered casserole. Press the marshmallows into the potatoes. Bake, uncovered, in a 350° oven for 30 minutes.
Remove tops and seeds from peppers. Immerse in boiling water for 3 minutes; drain. Pour 1 cup of spaghetti sauce into bottom of a shallow baking dish; set aside.
Mix crumbs, butter and 1/2 cup sugar. Press in a 9 x 13-inch buttered pan. Combine eggs, sugar and cheese. Pour over crumbs. Bake 20 minutes at 350° to 375°. Cool. Cover with blueberry pie filling and lemon juice.
Mix flour and milk in small pan. Cook until thick, then set aside to cool. In large bowl, mix sugar, Crisco, 1/2 cup oleo and 1 teaspoon vanilla. Add cooked mixture and beat 10 minutes. Spread over cake and refrigerate. Melt and cool 1/2 cup oleo. Beat the egg, chocolate and 1 teaspoon vanilla together. Then add oleo and powdered sugar. Mix well, then pour over cake and refrigerate.
Place 1 vanilla wafer in bottom of cupcake liner in muffin tin. Beat cream cheese, eggs, sugar and extracts until smooth. Fill muffin tins 3/4 full. Bake at 350° for 20 minutes. Cool. Spoon pie filling on each serving. Keep refrigerated.
Combine crackers, 3/4 ounce Parmesan and black pepper. Dip chicken breast into egg; dredge in cracker mixture to coat. Combine 2 teaspoons margarine and 1 teaspoon corn oil in skillet. Add chicken; cook until slightly browned (approximately 1 to 2 minutes on each side). Remove from skillet and set aside.
Cut pork 1/2 inch square and with pork bones, fry over heat until brown and meat is slightly dry. Pour off all but 4 to 5 tablespoons grease. Use colander.	Chop tomatoes coarsely. Combine tomatoes, sauce, garlic,	hot water, pork and bones. Bring to boil and	boil 20 minutes. Add spices, hot peppers and chili strips. Boil 20 minutes.	Cook on medium heat until desired thickness (approximately 1 hour).	Remove bones. Can be made ahead of time and refrigerated up to 1 week or freeze 3 months. Great!
Preheat oven to 350°. Combine cream cheese, powdered sugar, egg yolk and vanilla in large bowl; mix until smooth. Unroll crescent dough; set aside 2 rectangles. Separate remaining dough into 12 triangles; arrange on greased 14-inch pizza pan with points toward the center. Pat out dough with fingers to cover pan, pressing seams together to seal. Using 3-inch biscuit cutter, cut out center of circle; discard. Spread cream cheese mixture over dough to within 1/2 inch of edges; top with pie filling. Pat out reserved dough with fingers to form 7x6-inch rectangle; cut lengthwise into 12 strips. Twist strips and place in spoke-like fashion over filling. Press ends of dough together to seal at both center and outer edges. Brush strips with lightly beaten egg white. Bake 25-30 minutes or until golden brown; cool.
Season Chops and grill. In a medium sauce pan, melt the Butter. Add the Onions and cook until just soft. Sprinkle on the Flour and cook for three minutes. Slowly whisk in the Milk and Broth. Reduce to a simmer and cook 20 minutes. Season. Serve warm over the Pork. Serves 2.
Wash cut up chicken. Put into a pot of cold water. When water boils, skim off some fat on top. Add ingredients. Boil macaroni separately and then add to soup. Simmer 1 hour.
Mash crackers into crumbs. Put fruit and nuts in crumbs. Take sweetened condensed milk and marshmallows and put in a double boiler and stir until marshmallows are melted. Pour over fruit and nuts and mix well. Mold in glass loaf dish or cracker box. Refrigerate. Keeps in refrigerator up to 8 weeks.
Mince onions, celery, bell peppers and garlic. Cook slowly for 30 minutes or until vegetables are golden brown. Stir in tablespoon of flour. Add crawfish tails with fat. Season with salt and pepper to taste. Add one cup of hot water according to desired thickness of gravy. Let simmer in a covered pot until tails are tender. Add onion tops and parsley. Serve over hot rice. Serves 4 to 6.
Brown chopped meat and add the remaining ingredients, except spaghetti. Simmer and stir until thickened, about 2 to 2 1/2 hours. Serve with cooked spaghetti, cooked as per directions on package. Serves 50 people.
Brown hamburger and add taco sauce and enchilada sauce. Mix soups, green chilies and onion. Place a layer of tortillas (bite size) in baking dish. Cover with layer of meat mixture, cheese and soup mixture. Repeat so you will have 2 layers of each. Bake at 350° for 30 minutes. Cover with cheese and return to oven until melted.
Sift together flour, soda and cinnamon. Gradually add brown sugar to butter. Cream well. Blend in 2 tablespoons beaten egg (reserve remaining egg) and vanilla. Add dry ingredients and 1/2 cup peanuts. Mix thoroughly. Spread or pat dough on 15 x 10 x 2-inch greased baking sheet. Brush with remaining egg. Sprinkle with remaining peanuts. Bake in a 325° oven for 20 to 25 minutes. Do not overbake. Cut or break into pieces while warm.
Clean chicken and cut into serving portions; place in stew pot and partly cover with water. Add salt and pepper. Cook until tender, about 2 1/2 hours. Hard-boil 3 eggs; cut them up fine and add to stewed chicken to thicken. Serve over rice.
Cook grits in water and salt. Add chopped margarine and cheese; stir until dissolved. Add small amount to eggs. Return to grits; stir and mix good. Pour into buttered casserole dish. Bake at 350° until brown.
Chop enough apples to fill bottom of 9 x 13-inch pan. Sugar and cinnamon apples to taste. Mix together first 4 ingredients. Sprinkle on top of sugared apples. Bake 35 to 40 minutes at 350°.
Mix strawberries and eggs with a spoon. Sift dry ingredients together and add to strawberry mixture. Stir well. Fold in nuts. Makes 1 big loaf and 1 small one or 3 small ones. Bake at 350° for 1 hour.
Heat oil in skillet over medium-high heat. Add chicken and cook until firm and white. Add water, contents of rice and seasoning packets, onion, salt and pepper. Stir and bring to boil. Reduce heat and cover until water is absorbed.
Layer sweet potato slices, onion and quartered green pepper in a 2-quart casserole. Cut steak in 6 servings; pound until half original thickness. Sprinkle with a little salt. In skillet, quickly brown meat in hot oil. Transfer meat to casserole, on top of sweet potato mixture; reserve drippings. Cook garlic in reserved drippings until tender, but not brown. Blend in flour. Add undrained tomatoes, beef broth, sugar, 1/2 teaspoon salt, crushed thyme, pepper and hot pepper sauce. Cook and stir until thickened and bubbly. Pour over meat and vegetables in casserole. Bake at 350° until meat and vegetables are tender, about 1 1/2 hours. Occasionally spoon sauce over meat and vegetables.
Prepare cake mix as directed. Bake and let cool. Punch holes in cake (a lot of holes). Pour Eagle Brand milk over cake and let soak in a few minutes. Pour Mrs. Richardson topping over cake and let soak in a few minutes. Spread Cool Whip on top. Shave candy bar and put on top. Keep refrigerated.
Mix all ingredients. Bring to a boil. Cook gently 2 to 3 minutes. Serve on pancakes, fried cornmeal mush, scrapple, as a topping for pudding, ice cream and French toast. Store in refrigerator.
Prepare pasta per directions on box, adding celery and onion the last 3 to 4 minutes, just to blanch. Drain and return to pot; add butter and stir with pasta until butter is completely melted (or soften butter in microwave). After thoroughly mixed, add drained tuna and bread crumbs and mix all together.
This mixture fits very well in an ice cream pail and can be prepared the day before. Make sauce the night before; the longer it sets alone, the better it gets.
Through coarse grinder, pass fresh pork twice, then place in bowl. Obtain pork bones from butcher and boil bones to create stock. Add at least 2 cloves of garlic for each pound of ground meat. Use more cloves to taste. This is added to bowl of pork, crushed. Add to bowl, 1 teaspoon of salt for each pound of pork. Add 1 small onion, diced fine, for each 2 pounds of pork. Use stock to moisten the pork, creating mush like texture. Use sheep casings and stuff manually or by machine rings of 1 to 2 pounds each. Cook on medium-low in water in pot for 1 hour. Serve with horseradish, plain or make a boiled dinner using cabbage, carrots and potato.
*Either crush herb seasoned stuffing croutons or add 1/2 teaspoon sage and 1/2 teaspoon thyme to plain crumbs.
Beat up the eggs with the sugar; just beat to break up the eggs thoroughly and combine it with the sugar. In a small pan, add the other ingredients (the butter, mustard and pepper). Stir them together and then add the vinegar. Place the pan over a slow flame and cook until the mixture thickens, like a soft custard. Stir constantly and slowly while cooking. When the mixture thickens, remove from flame and chill. When dressing is cold, mix it in thoroughly with the finely grated raw cabbage.
Mix cake as directed on box. Add 1/2 cup Eagle Brand milk and butter. Pour 1/2 of batter in 9 x 13-inch pan. Bake for 10 minutes in 350° oven for 10 minutes. Remove from oven. While cake is baking, melt caramel squares and rest of Eagle Brand milk in double boiler. Pour over the partly baked cake. Sprinkle chocolate chips and nuts over this. Pour remaining cake batter over chips and nuts. Bake for 30 minutes at 350°.
Have eggs and butter at room temperature. Sift flour 3 times. Cream the butter and sugar. Add eggs, one at a time, mixing well after each. Add vanilla. Mix well. Add flour, a little at a time. Bake at 300° in tube or Bundt pan for about 2 hours.
Put melted butter in 11 x 17-inch baking dish, making sure to cover the bottom of the pan. Pour croutons over butter; sprinkle cheese over croutons and set aside. Combine milk and eggs; mix well. Pour egg mixture over cheese; sprinkle with bacon. Bake at 325° for 40 to 50 minutes, or until set.
Cut corn kernels from cobs. Measure 2 2/3 cups without packing down. In a small skillet saute butter, onion and bell pepper until wilted. In a medium bowl sift together cornstarch, sugar, salt, pepper, milk and eggs. Mix well, then add the corn and onion mixture. Pour in a pan and bake in a 300° oven about 1 hour or until knife inserted into center comes out clean. Remove from oven and let stand 10 minutes before cutting and serving. Makes 6 servings.
Put shortening and water in pan and cook until shortening melts. Add some cold water (1/3 to 1/2 gallon). Add flour mixture. Add dissolved yeast. Knead well. The more you knead the better it is. Divide. Roll out and place filling on and bake in hot oven.
Combine all ingredients in bowl and mix well. Bake in greased and floured pan at 350 degrees for 30-35 minutes.
Saute onion, bell pepper and jalapeno pepper (if desired) in oleo. Cook rice and cream-style corn. Add rice and corn to onion and pepper; mix good. Pour in casserole and top with grated cheese. Bake in 350° oven for 25 minutes or until cheese is melted and starting to brown.
Place chicken in big heavy pan and cover with water. Cook until meat falls off easily. Cool and pull meat off bones. Cut into bite size pieces.
Cream margarine and shortening together. Add sugar, eggs and vanilla. Mix dry ingredients in a separate bowl. Alternating dry ingredients with milk, add to wet mixture (don't add milk directly to dry ingredients). Cook for 80 minutes at 325°.
Bring butter, Karo syrup, sugar and salt to a boil. Add sweetened condensed milk; mix well. Boil about 5 minutes, no longer. Pour over 4 poppers of popcorn that have been kept warm. Stir well.
Mix flour and baking powder together. Add salt if you wish. Mix the oil and milk together and pour into flour. Stir until mixed. Mold into 2 balls and cover the bowls with a towel. Allow to set while you prepare filling.
Dissolve Jell-O and sugar in boiling water. Add cornstarch dissolved in cool water to Jell-O mixture. Cook until clear. Cool. Peel and section grapefruit and cut into small pieces. Line pie shell with cream cheese. Add Jell-O filling and top with whipped cream.
Heat oven to 350°. Grease pie pan (9 or 10-inch). Beat all ingredients until smooth (1 minute in blender or 2 minutes with hand mixer). Pour into pan. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Beat together banana and eggs until creamy. Add milk, vanilla and oil; beat well. Measure in flour(s), baking soda and baking powder. Mix; fold in fruit. Spoon batter into oiled muffin tins. Bake at 350° for 15 minutes or until lightly browned. Cool. Makes 12.
Blend oil, sugar and vanilla; mix with a spoon. Add eggs. Mix in well with spoon. Combine flour and cocoa; add to mixture and stir only until mixed. Stir in nuts. Bake at 350° for 20 minutes in a greased 9 x 13-inch cake pan. Do not let them overbake or they won't be chewy.
Wash cucumbers, trim ends. Cut lengthwise. Pour boiling water over cucumbers. Let stand 2 hours. Drain cucumbers. Heat ingredients to boiling. Pack cucumbers in hot, sterile jars. Pour hot liquid into jars until cucumbers are covered. Process in boiling water 20 minutes.
Clean red chile pods; remove seeds. Grind peppers, hot and sweet, in blender. Add vinegar and sugar and boil until transparent. Remove from stove and cool for 5 minutes. Add Certo or Sure-Jel and stir thoroughly. Pour into glasses and seal.
Heat oven to 300°. Beat egg white in 1-quart bowl until stiff. Fold water and pecans into egg white. Combine sugar, salt and cinnamon. Sprinkle over pecan mixture. Mix well. Spread on nonstick or foil-lined cookie sheet. Bake at 300° for 30 minutes. Stir to separate pecans. Cool.
Combine sugars and salt. Stir in beaten eggs and milk, mixing well. Add oatmeal, coconut and vanilla. Pour into pie crust. Bake at 350° for 35 to 40 minutes. Makes 6 servings.
Cook broccoli	in microwave with no water. Add margarine and melt.	Add other ingredients and mix.	Bake at 350° for 30 minutes. Can be made ahead and frozen. Need extra time to bake if frozen.
Bring 1 cup nectar to boil; add Jell-O and dissolve. Dissolve gelatine in 1/2 cup of the remaining nectar, then add to Jell-O mix. Cool until thickened. Pour into square glass dish. Add pineapple and juice. Remove membranes from sectioned citrus fruit and cut into bite size pieces. Add to mixture. Chill until firm, stirring occasionally. Using the fresh citrus fruit gives this salad a delicious flavor.
Mix caramels and milk over low heat until melted. Stir in pecans and drop onto buttered wax paper. Heat chocolate and wax on low heat until melted. Dip caramel mix in chocolate and place on wax paper until cooled.
Parboil cauliflower for 5 minutes. Cool. Separate into small pieces. Combine with remaining ingredients. Toss lightly. Sprinkle with chopped parsley.
Mix peanut butter and sugar (will be crumbly). Place about 2/3 of mixture in pie crust. Mix pudding as directed on box, except use only 1 1/2 cups milk. Pour over peanut butter. Let set until firm. Add Cool Whip and top with the rest of peanut butter and confectioners sugar.
Cut up the breasts into thin slices. Immerse them in well-beaten eggs. Let stand for 1 hour at least. Roll them gently in bread crumbs. Heat butter in casserole, but do not brown. Fry the chicken slices in the butter. When they are golden brown on one side, turn them over. Cover them with the mushrooms. Place the cheese strips on top. Put casserole in 350° oven and cook 30 minutes, basting occasionally with the stock. Before taking to the table, squeeze as much lemon juice over as you think fitting.
Combine gelatin and hot water. Add marshmallows until melted. Add pineapple, celery and chopped nuts. In a separate bowl combine cream cheese and salad dressing. Stir into gelatin mixture. Refrigerate until set.
Shred carrots. Mix all ingredients well. Add a little lemon juice if you like. Makes 5 servings, 1/2 c. each.
Cook cubed squash and onion 5 minutes, until tender. Drain. Mix soup, sour cream, salt and pepper with squash. Melt butter and mix with stuffing. Put half of stuffing in a baking dish. Put squash mixture on top, then top with remaining stuffing. Bake at 350° for 25 minutes.
Heat oven to 350°. Grease 9 x 5-inch loaf pan. Combine sugar, oil, and egg; beat until fluffy. Blend in pumpkin. Combine flour, baking soda, cinnamon, nutmeg and cloves. Add to pumpkin mixture, beat until smooth. Fold in nuts and raisins. Spoon into greased pan. Bake at 350° for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Crumble yeast into water; stir until dissolved, then put aside. Mix together the flour, sugar and salt. Add egg, sour cream and yeast; mix thoroughly. When smooth, work soft butter into mixture. Let rise to double in bulk. Put on a floured board and knead, then divide in 3. Braid dough and put in a greased loaf pan. Let rise, then bake in a 375°oven for 45 minutes, or until done.
In saucepan, combine caramels and 1/3 cup evaporated milk. Heat over low heat until melted. In mixing bowl using electric mixer, beat cake mix, butter and remaining milk until well mixed (1 minute). Add nuts. Press half of mixture into a 9 x 13-inch greased pan. Bake at 350° for 10 minutes.
Melt caramels with 1/3 cup milk over low heat, stirring, until smooth. Combine remaining milk mix and margarine; mix well. Press half of cake mixture into bottom of greased 13 x 9-inch pan. Bake at 350° for 6 minutes. Sprinkle 1 cup nuts and chocolate pieces over crust; top with caramel mixture and spread to edges of pan. Top with teaspoons of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining nuts; press lightly into top. Bake at 350° for 20 minutes. Cool slightly.
Cook ground beef and onion in a heavy skillet until brown; drain off drippings. Stir in garlic powder, cumin, salt and chili powder. Set aside. Combine soup and milk in a small saucepan. Cook over medium heat, stirring constantly, until bubbly. Remove from heat and add sour cream; stir until well blended. Set aside. Fry tortillas, one at a time, in 2 tablespoons hot oil (375°) for 3 to 5 seconds on each side or just until tortillas are softened. Drain on paper towels. Place 2 heaping tablespoonfuls beef mixture in center of each tortilla. Sprinkle each with 1 tablespoon cheese and roll up. Place tortillas, seam side down, in a 12 x 8 x 2-inch baking dish. Pour sour cream mixture over tortillas. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese and garnish with ripe olives. Bake, uncovered, an additional 5 minutes.
Preheat oven to 350°. Spray nonfat cooking spray in a large casserole dish. Saute onion in the Butter Buds for 5 minutes. Remove from heat. Stir in rice, yogurt, cottage cheese, bay leaf and pepper. Mix well. Layer half of the rice in a dish, then a layer of green chiles and cheeses. Repeat, ending with Cheddar cheese on top. Bake 25 minutes. Yields 8 servings.
Microwave butter in 2 qt. dish 20 seconds. Stir in onion and brown sugar, cover with waxed paper and microwave on med. (5 minutes). Stir in broth and water, cover with paper, microwave med. 10 minutes. Place bread slices on plate, divide cheese among slices, microwave separate plate 20 seconds. To serve, divide soup into 4 small bowls, place one cheese topped bread slice in each bowl, top with parsley and serve immediately.
Dissolve yeast in lukewarm water. Set aside. Mix Crisco, sugar, salt and eggs together in a large bowl. Add mashed potatoes and blend well. Add cooled down milk. Next, add yeast mixture. Add flour, two cups at a time, mixing well after each addition. Put in refrigerator in covered bowl. Let set overnight.
Mix the flour with the salt. Make a hole in the middle and break the eggs into it. Add half of the milk and stir from the center out until the batter is smooth. Gradually beat in the rest of the milk. Cook pancakes on a hot griddle using the melted butter. Make them the size of pizzas! Serve with fruit and maple syrup or powdered sugar.
Trim excess fat from chops. Heat in a large skillet at 325°. Add chops and brown. Combine and add remaining ingredients except cabbage. Cover and reduce heat to 210°. Cook for 40 minutes or until chops are tender. Add cabbage. Cover and cook 10 minutes longer. Remove chops. Toss cabbage in sauce. Makes 6 servings.
Crumble corn bread and add celery, onion and sage to taste. Mix in chicken meat and soups. Put in crock-pot and cook on low 4 hours or on high for 2 hours. Cover while cooking. You can use a regular chicken whole. You can have broth, if needed. You can add a little Ro-Tel for taste.
Brown hamburger; drain. Add rest of ingredients. Cook 4 hours in crock-pot, on high for 30 minutes, then turn on low.
In heavy saucepan, bring sugar, milk and margarine to a boil. Reduce heat to medium. Bring to soft ball stage; remove from heat and add peanut butter to taste (about 2 or 3 tablespoons).
Make pudding according to box. Layer in baking dish as follows: wafers, bananas and pudding. Repeat process. Separate eggs, beat the whites until stiff, then beat in 1/4 cup of sugar. Put this over pudding as topping. Put in oven at 400° until brown.
Mix all ingredients together. Bake in muffin tins at 350° for 25 to 30 minutes.
Combine all ingredients. Mix well. Shape into loaf and place in baking dish. Spread on topping before baking.
Mix cake mix, oil, margarine and 2 eggs together and place in oblong cake pan. Mix together remaining ingredients. Pour on top of first mixture. Bake at 325° for 1 hour.