HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan, melt margarine and marshmallows over low heat stirring constantly. When melted, remove from heat and stir in 1 teaspoon food color and the vanilla. Add more food color if desired. Stir in corn flakes. Drop mixture onto waxed paper, one tablespoon at a time. Decorate with red cinnamon candies. Let stand 30 minutes until cool.
Melt the margarine and add the onion soup mix to it. Stir. Break the pretzels into small pieces and put them into a 9 x 13-inch cake pan. Top with the liquid mixture. Bake at 250° for 1 hour, stirring every 10 to 15 minutes.
Pat 1 pound Oreo cookies, crushed, into a 9 x 13-inch pan. Mix ice cream, softened, with Cool Whip and 1/2 pound crushed Oreo cookies. Spread ice cream mixture over Oreo layer, then drizzle one can of Hershey's syrup over ice cream layer. Freeze until firm and serve.
Mix all ingredients together. Cover and refrigerate for 2 days. Stir and mix each day. On 3rd day make 4 rolls. Cover with foil with shiny side in. Punch holes in foil. Bake at 325° for 2 hours.
Preheat oven to 375°. Grease a 9 x 13-inch baking pan.
Crumble sausage into a large saucepan. Cook over medium-low heat. Add onion. Cook and stir until transparent. Drain. Discard all but 2 tablespoons of the drippings. Stir in flour. Cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings. Cook until thickened. Serve by spooning over biscuits.
In large pot, brown ground sirloin, olive oil and minced garlic together. Add tomato sauce and water when browned. Bring to a rolling boil over medium heat. Reduce to a simmer. Simmer at least 3 hours (6 is better). Serve over 1 pound of cooked spaghetti. Enjoy with tossed green salad and garlic toast. Serves 4 to 6.
Melt butter in an 8-inch round glass cake dish in microwave, 30 seconds on High, then mix brown sugar into melted butter. Cook, uncovered, in microwave until brown sugar melts, about 2 minutes at High. Arrange pineapple slices and cherries in dish. Prepare cake batter according to directions on package using 1/2 of ingredient amounts and use pineapple juice and water for liquid. Fill cake dish 1/2 full with batter, cover with a paper towel and cook 9 to 11 minutes on Bake or until done. Invert on serving plate and cool.
Cook vegetables as directed on package and drain. Place cooked vegetables in a baking dish and add the grated cheese and the mayonnaise, stir well. Crush crackers and mix with melted butter, spread on top of vegetables. Bake in 350° oven for 30 minutes.
Mix together vanilla wafer crumbs, pecans, sugar and cocoa. Blend in bourbon and corn syrup. Combine into mixture. Roll into ball and then powdered sugar. Keep in airtight container.
Brown ground beef; set aside. Mix milk and soup in saucepan; heat until smooth. In a 9 x 13-inch glass dish, start to layer ingredients; put potatoes on bottom, then some sliced onions, then beef. Sprinkle with salt and pepper, then dribble some soup on top. Layer again and again until pan is full or ingredients are gone. Top layer should be soup. Coat all potatoes on top with a little soup to prevent drying. Cover with foil; bake at 350° for 1 hour and 15 minutes, or until potatoes are done when pricked with a fork. Serves 6 to 8.
Cut cucumbers in rounds. Dice tomato in medium size pieces. Chop onion and mix all with enough mayonnaise to make a dressing. Season to taste with salt, garlic powder and black pepper.
Roll up and put in refrigerator. Cut in slices and bake at 375° for 6 to 8 minutes.
Dredge meat in flour. In large skillet, heat oil and brown meat well. Add onions; cook lightly. Stir in water, paprika, salt and garlic. Cover and simmer until meat is tender, about 2 1/2 hours, stirring occasionally. Cook noodles according to package directions; drain. Serve goulash over noodles.
Combine wine, lemon juice and pectin in a large saucepan. Bring to a boil over medium heat, stirring constantly. Add sugar; return to a full rolling boil. Boil hard for 1 minute. Ladle into hot sterilized jars and seal (1/2 pints are the best). Makes five 1/2 pints.
In medium saucepan, combine sugar, corn syrup and butter. Over medium heat, bring mixture to a boil. Cook until it reaches thread stage (230°). Remove from heat and cool 5 minutes. Beat in evaporated milk, mixing thoroughly. Serve sauce over ice cream and etc. Yield: 2 cups.
Combine sugar, salt, paprika, onion and catsup in mixer bowl and beat at low speed. Add slowly and alternately salad oil, vinegar and celery seed. The longer you beat, the better!!!
Cook bacon until crisp, drain and crumble. Saute celery and onion in bacon drippings until tender. Combine sugar, flour and seasonings; stir into drippings. Add water and vinegar, stirring until smooth. Bring to boil. Add potatoes and bacon; mix. Makes 6 servings.
Heat oil in frypan; add soy sauce and add all vegetables. Stir to mix the soy sauce and oil all over the vegetables; add the shrimp. Stir until shrimp is cooked.
Melt oleo in a nonstick skillet. Add celery and onion; cook, stirring constantly, until tender. Add stuffing mix, dried fruit and raisins; toss gently. Set aside.
Slice onions and fry with a little crushed garlic. Add ground beef and brown. Add tomatoes and celery. Season with salt, chili powder and cayenne pepper. Add kidney beans about 10 minutes before serving. Top with grated cheese when serving.
Cook chicken in Miracle Whip for about 15 minutes; add broccoli and Velveeta cheese. Heat. Serve over rice.
Place bread crumbs in 1 1/2 quart baking dish. Blend in remaining ingredients. Place baking dish in pan of hot water (1-inch deep). Bake until silver knife inserted 1 inch from edge comes out clean. Serve warm with or without hard sauce or cream. Bake in 350° oven for 40 to 45 minutes. Makes 6 servings.
Combine gelatin and boiling water in a large bowl. Stir until gelatin is dissolved. Let mixture cool to room temperature. Add 3/4 cup mayonnaise and mix well. Fold in corned beef, celery, green pepper and eggs. Mix well. Turn into a lightly oiled or "Pam" sprayed 13 x 9 x 2-inch or 9 x 5-inch loaf pan or 1-quart ring mold. Refrigerate until set. Serve on lettuce-lined salad plates.
Melt butter; stir in flour. Slowly stir in milk, then add next 3 ingredients. Add egg and yolk. Cook 2 minutes more. Add sherry and bread crumbs, parsley and crabmeat. Mix all with 1/2 cup mayonnaise. Place in casserole dish and bake at 350° for 1 hour. Spread some mayonnaise on top to keep soft. Use in chafing dish with crackers as an hors d'oeuvre or as a main dish.
Place uncooked ground beef in bottom of glass dish. Sprinkle with onion. Add soups. Place Tater Tots on top of mixture. Cook in a 350° oven for 45 minutes. Do not cover.
Bake sweet potatoes until tender; peel and mash. Put in casserole dish. If using canned yams, just put in casserole dish. Lightly salt and pepper. Sprinkle brown sugar over potatoes; dot with butter. Cover all of potatoes with marshmallows. Bake in a 350° oven until marshmallows are lightly browned.
Thaw spinach and drain thoroughly, squeezing all water out of spinach. Mix spinach, soup mix, onion, sour cream, mayonnaise and water chestnuts. Blend well and set aside.
Mix together all ingredients except the last two. Spread into a 10 x 13-inch pan. Mix the corn flakes and oleo. Sprinkle over casserole. Bake at 350° for 1 1/2 hours.
Split tops of potatoes, scoop pulp from potatoes. Place extra pulp in plastic bag and freeze (to be used later). Mash remaining pulp in mixing bowl. Flatten two potato shells to form "taco shells"; keep warm. Add ground beef (cooked) to potato and mix well. Add taco sauce and cheese. Mix well. Place mixture in potato shells.
Combine first three ingredients. Put 1/2 of mixture in 8 x 8-inch pan. Melt chocolate chips in top of double boiler; cool in pan. Whip the cream until stiff; fold 1/2 of the whipped cream into cooled melted chips. Add 1 cup mini marshmallows and put on top of crumb layer. Add the remaining 1/2 of crumb mixture on top of chocolate layer. Then put remaining whipped cream on top of this. Sprinkle with grated orange rind. Let sit in refrigerator at least 2 hours before cutting. So good.
Combine ingredients for cake; mix until smooth. Pour into one 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Combine remaining ingredients; spread on top and refrigerate.
Sift flour, soda and salt into bowl. Add brown sugar, shortening, 2/3 of the buttermilk and vanilla. Beat 2 minutes. Add the rest of the buttermilk, unbeaten eggs and melted and cooled chocolate. Beat 2 minutes. Bake at 350° for 30 minutes or until cake tests done. Makes 2 (9-inch) layers. Frost with Fudge Frosting when cool.
Cook, skin and debone chicken. Cut into small pieces. Place in a 9 x 13-inch baking dish. Slice eggs and place on chicken. Add soup. Combine melted butter, flour, milk and pepper. Spoon over chicken. Do not stir as this makes the crust. Cook in a 400° oven for 30 minutes or until golden brown and bubbly.
Coat stew meat in flour; brown in hot oil. Salt and pepper to taste. Add hot water to cover. Simmer for 45 minutes. Add carrots, onions, potatoes and bay leaf. Cook until vegetables are done. Add more water if needed. Remove all ingredients. Thicken liquid. Pour over and stir. Remove bay leaf before serving.
Peel and boil potatoes. Add clove garlic and salt to water. Mash potatoes with butter, sour cream and cream cheese. Use mix master first, beat until smooth. Put in ceramic, greased baking dish. Top with shredded cheese. Bake 20 minutes at 350°. Add foil during baking.
Cut first 4 ingredients and parboil for about 5 minutes in a mixture of water and white cider vinegar. Chop veggies into bite size pieces. Puree pepper. Add to a mixture of mayonnaise, ketchup and tuna.
Cook linguine. Cut broccoli into florets and discard stem. Steam 2 minutes; rinse in cold water and set aside. Saute garlic lightly in 4 tablespoons of the butter. Add broccoli; stir to coat with butter. Add scallops and cook 3 minutes. Rinse cooked linguine in cold water. Return to heat and toss with 2 tablespoons butter, salt and pepper. Serve with scallops and broccoli spooned over the pasta and topped with grated Parmesan cheese. Serves 4.
Fry bacon crisp. Remove, drain and set aside. Add onion, garlic and pepper to skillet; cook 5 minutes. Stir. Add ham, chili powder, beans and gravy seasoning. Stir to blend and simmer for 15 minutes. Just before serving, crumble on the bacon and spoon over crushed Fritos. (Pass the green onions!)
Mix first 5 ingredients. Add pretzels. Toss. Bake at 250° for 15 to 20 minutes.
Combine all ingredients together; bring to a boil. Cover and simmer 15 to 20 minutes. Liquid should be reduce to a gravy.
Melt margarine in 9 x 9-inch pan. Mix all ingredients in large bowl, then pour into pan. Bake 45 to 50 minutes at 350° or until set in middle.
Preheat oven to 375°. In mixing bowl with electric mixer on medium, combine whole wheat flour, all-purpose flour and butter until dough forms. Press 3/4 of dough into bottom of 9-inch square baking pan; set aside. Place remaining dough between 2 sheets of wax paper. Roll out to 9-inch square; freeze 10 minutes.
Fry hamburger; drain grease. Add water and taco seasoning. Mix all together, putting hamburger mix and taco chips in last. Mix it all together with bottle of French dressing.
Stir lemon juice in milk until thick. Add pineapple, nuts and Cool Whip. Mix thoroughly. Pour into crust. Refrigerate several hours.
Mix peanut butter and honey. Stir mixture into softened ice cream. Spoon half of mixture into crust. Sprinkle half of nuts and fudge topping over ice cream. Spoon remaining ice cream into crust and again sprinkle with remaining cashews and fudge topping. Freeze overnight.
Mix all but last ingredient well and shape into a loaf. Place in a loaf pan or casserole dish. Pour tomato juice or puree over loaf. Bake at 350° for 1 1/2 hours. Cover pan with lid or foil while baking. Remove covering for the last 10 to 15 minutes of baking time.
Brown meat; stir in soup mix, beans, catsup, water, etc. Pour into 2 1/2-quart casserole. Bake 30 to 45 minutes at 400°.
Brown sausage good and drain fat off. Combine with remaining ingredients and mix well. Place in 2-quart casserole. Bake, uncovered, in a 350° oven for 30 to 45 minutes.
Melt stick of oleo. Roll chicken pieces in oleo and place in casserole dish. Mix rest of oleo with soups and Rice-A-Roni. Pour mixture over chicken. Cover with foil and bake 1 1/2 hours at 350°.
Dissolve yeast cake in 1/2 cup warm water. Set aside to cool. Scald milk with shortening added. Set aside to cool. Sift together sugar, salt and flour. Add milk and yeast.
Melt butter in iron frying pan. Stir in sugar, dates and beaten eggs. Cook 10 minutes and let cool in pan. Pour over Rice Krispies. Add nuts	and vanilla. Make into small balls and roll in flaked coconut.
Cook cornstarch, water and butter until clear and thick, stirring during cooking. Add 4 tablespoons strawberry Jell-O. Cook 4 to 5 minutes longer. Cool. Slice strawberries in baked pie shell. Pour cooled mixture over berries. Top with Cool Whip. Chill and serve.
Preheat oven to 350°; combine beans, soup and milk. Put into 8-inch buttered baking dish. Fill split in frankfurters with cheese and wrap with partially fried bacon. Place on top of green beans in dish and bake for 30 minutes.
Preheat oven to 350°. Lightly coat a 9 x 5-inch loaf pan with nonstick cooking spray. In a large bowl combine first six ingredients; set aside. In another large bowl, beat egg whites until foamy. Add bananas, buttermilk, applesauce and vanilla. Stir into dry ingredients until just blended. Pour into prepared pan and bake for 45 to 55 minutes or until golden brown. Serves 12. Each slice has 185 calories with 0.5 grams of fat.
Cook first 4 ingredients until thick. Remove from heat. Add Jell-O; cool. Pour over fresh strawberries in cooked pie shell. Top with Cool Whip.
Reserve 1 cup cake mix. Blend rest with oleo and 1 egg. This makes a dough. Place in greased 13 x 9-inch pan. Bake at 350° for 15 to 20 minutes.
Brown beef, pepper and onion. Cook macaroni and add. Add rest of the ingredients and mix well. Boil until thick.
Brown beef, onion and pepper; add macaroni, dressing and cheese. Top with 1 can tomato puree or sauce. Sprinkle top with Parmesan cheese or Romano cheese. Bake at 350° for 20 minutes.
Steam vegetables. Layer pie dish with bottom crust. Prepare gravy mix. Mix together gravy, vegetables and meat. Pour into pie crust. Cover pie with 2nd layer of pie crust. Bake at 400° for 20 minutes.
Cut chicken wings into sections; discard tips. Deep fry wing sections until crispy. Melt butter in saucepan slowly! Pour off butter oil off top of pan, saving butter fat in bottom of pan. Mix 12 ounces hot sauce and 1 ounce pepper sauce to butter fat. Stir wings in and serve. Caution, this is one hot dish!
Boil the first 4 ingredients for 10 minutes. Set aside. In separate bowl, mix sugar, nutmeg and cinnamon. Set this aside. Roll out biscuits. Place apple slices in biscuits. Top this with the sugar mixture and nutmeg mixture. Roll biscuits around apples and pinch together. Place smooth side up in buttered dish. Bake for 40 minutes in 350° oven. Serve with ice cream. Yum yum!!!
Preheat oven to 350°. Fry bacon and drain. Saute onion in grease. Mix in green peppers. After they wilt, stir in rice. Cook on medium until rice is milky. Then add garlic, tomatoes, bacon, thyme, salt and some pepper. Pour in chicken broth and bring to a boil. Add ham and stir.
Sift dry ingredients and mix. Add buttermilk and mix. Put on floured wax paper. Sift a little flour on top and pat with hand to about 1-inch thick. Cut with cutter to the size you want. (Pint jar turned upside down.) Put in a greased iron skillet. Put grease (oil) on top of biscuits. Bake at 450° for 12 to 15 minutes. Makes 10 biscuits.
Saute onion and green pepper, then meat. Saute mushrooms last; brown all. Add rest of ingredients. Add water to simmer down. After mixture boils to consistency desired, simmer another 30 to 45 minutes longer. Melts together with time. Serves 4.
Mix 5 first ingredients as you would for pie crust. Set aside 1/2 of this mixture. Make hole in remaining dry ingredients; add egg, molasses, buttermilk, soda and salt. Mix well; pour into 9 x 13-inch cake pan which has been greased and floured. Sprinkle 1/2 cup reserved dry ingredients on top. Bake 30 minutes in preheated 350° oven.
Mix all ingredients. Place in a 9 x 13-inch pan. Top with layer of 2 cups of crushed corn flakes, mixed with 1/4 cup melted oleo. Bake 1 hour at 350°.
Preheat oven to 350°. Combine butter, sugar, eggs and vanilla. Fold in remaining ingredients and mix well. Spread batter in well-greased and floured oblong baking pan. Bake for 25 minutes. While cake is still hot, spread with marshmallow cream and allow to cool completely.
Mix hamburger, onion, bacon and parsley. Mix in other ingredients and shape into balls, then brown in shortening. When browned, add the soup and tomato juice. Bake in a slow oven or covered skillet for 1 1/2 hours. When done, the rice will stand out like the quills of a porcupine.
Saute onion and bell pepper in butter until tender. Add flour. Stir in soup, sugar, salt, pepper and oregano. Heat and stir until bubbly. Remove from heat. Stir half of the mixture into the bowl of eggs and return to skillet. Add tomato, cheese and eggplant. Pour into pie crusts. Bake at 350° for 30 to 35 minutes. Great hot or cold.
Cream butter and sugar thoroughly. Sift flour and baking powder together. Add alternately with coffee, beating well after each addition. Fold in stiffly beaten egg whites to which the three flavorings have been added. Turn into two 9-inch layer pans and bake at 350° for about 30 minutes. Frost with elegant caramel frosting.
Brown meat in melted oleo, salt, pepper and tomato sauce and simmer covered for 15 minutes. Dissolve bouillon cube in boiling water. Add noodles and cook 10 minutes and drain. Mix sour cream, cream cheese and chopped onions together in a small bowl.
Preheat oven to 300°. Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil. Mixture will be crumbly. Press crust mixture evenly over bottom and 3/4 way up sides of greased 9 x 13-inch pan.
Cream shortening, margarine and sugar. Add eggs. Sift flour and soda together; add remaining ingredients. Form into a roll. Chill at least 5 hours or overnight. Slice into 1/4-inch slices; bake at 350° for about 10 minutes. Makes four 6-inch rolls.
Brown ground chuck with onion and green pepper. Add rest of the ingredients. Let simmer on stove or crock-pot for 3 to 4 hours.
Cook sugar, salt, Karo and water to soft ball stage. Chop marshmallows and add to mixture to melt. Add oil of peppermint and creme de menthe to mixture. Stir in pecans until mix begins to harden. Spread on waxed paper to cool; separate.
Combine dry pudding, topping and mayonnaise. Mix well. Fold in remaining ingredients. Serve immediately or chill. Makes 6 to 8 servings.
Combine above ingredients in a bowl and mix well. Spoon out clusters onto waxed paper or into paper candy cups. Place in a cool area until set.
Blend all ingredients in small bowl using a wire whisk or fork. Store in a tightly covered jar. Serve on Cottage Cheese, Tossed or Chef's Salad.
Cream shortening, sugar and salt. Add raisins and applesauce. Mix. Add spices. Add flour until thick. Bake at 350° for one hour.
Melt together butterscotch chips and butter. Add graham cracker crumbs and nuts. Mix well. Press 1/2 of mixture into 9 x 13-inch pan. In separate bowl, mix cream cheese, milk, vanilla and egg. Pour over crust. Sprinkle with remaining crumb mixture. Bake at 350° for 30 minutes.
Melt chocolate chips in the microwave for 2 minutes on High. Allow to stand and cool. Stir. Drop by tablespoons onto wax paper. Add 2 raisins for eyes. Insert sucker sticks. Chill flat for 30 minutes.
Brown onions and garlic in enough cooking oil to barely cover bottom of pot. Add shrimp; cook about 15 minutes over medium heat, stirring frequently. Add water and heat to simmer. Wash rice and add with green onions, salt and pepper; stir lightly. Cook rapidly until most water is gone and rice starts to puff. Stir lightly, lower heat, cover and cook until done (about 30 minutes).
Drain liquid from hominy. Reserve liquid and add enough milk to make 2 cups of liquid. Add grits; cook, stirring constantly, for 2 or 3 minutes. Mix in hominy, cheese (reserve some for top), peppers and olives. Pour into a 2-quart casserole and cover with remainder of cheese and crushed Fritos on top. Bake at 300° for 20 minutes or until cheese is melted. Do not brown cheese on top. Serves 6 to 8.
Cream butter, 1/2 cup sugar, vanilla and salt until fluffy. Stir in flour until well blended. Stir in nuts. Chill 30 minutes or until firm. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes or until light golden brown. Dust heavily with confectioners sugar.
Mix oats, sugar, syrup, peanut butter, oleo and vanilla in large bowl. Grease 9 x 13 x 2 pan and add mixture. Bake at 400° for 12 minutes. Melt in a double boiler the chips and peanut butter. Pour over cake. Cool and cut into bars.
Prepare pie filling. Mix with milk as directed on package for pie. Stir in ice cream and pour immediately into pie shell. Chill until set, about 3 hours.
Put first 3 ingredients in bowl; mix well. Add Crisco; mix well. In small bowl, beat together with fork 1/2 cup water, vinegar and egg. Combine the two mixtures. Stir with fork. Divide dough into 5 portions and freeze (or make pies). Makes approximately 5 flaky crusts.
Combine buttermilk and dressing; mix. Cover and refrigerate. Combine vegetables; cover and refrigerate. Toss together cabbage mixture, dressing and almonds just before serving. Makes 8 servings.
Mix all ingredients in large container. Remove tea bags. Freeze. To serve, place desired about of frozen mix in glass (1/2 full) and fill remainder of glass with Sprite or 7 UP.
Layer hominy, beans, chili, onion, cheese and crushed chips in a 9 x 13-inch baking dish. Bake at 350° for 30 minutes. Yield: 8 servings.
Cook breasts and thighs in water with salt, pepper and celery leaves. Simmer until tender. Cool, bone and dice. Saute onions and celery in margarine. Combine chicken, onions, celery and cheese with mayonnaise and almonds. Place in casserole (preferably rectangular). Sprinkle top with bread crumbs. Bake at 350° until bubbly and golden.
Melt butterscotch morsels and peanut butter in a heavy saucepan over low heat, stirring until blended. Mix in Rice Krispies cereal. Press half of mixture into buttered 8-inch square pan. Chill. Set remainder aside. Mix chocolate morsels, 10x sugar, butter and water over hot water until chocolate melts. Spread over chilled mixture. Top with reserved cereal mixture. Chill. Cut into 1 1/2-inch squares. Yield: 25.
Combine first four ingredients in order given. Beat with a mixer for two minutes, then fold in cherry filling.
Melt white sugar, brown sugar, water and margarine in baking dish. Make enough pastry for 2 pies. Roll out and sprinkle with cinnamon and salt. Grate apples onto pastry and roll as for a jelly roll. Cut into 1 inch rings and lay in baking dish. Bake for 20 minutes at 400°.
Mix first 6 ingredients well and place in a buttered casserole. Top with dry stuffing. Bake 20 minutes at 350° or until bubbly.
Mix all ingredients well; store in airtight container. Makes 6 pounds of mix or 30 servings.
Cut corn from cob as soon as possible. Pour boiling water over corn to almost cover it. Boil 1 minute. Add salt, sugar and lemon juice per quart. Put in jars while hot. Put jars in hot water. Cook 2 hours. For pressure canner, process 10 to 15 minutes at 10 pounds pressure.
Mix well and press into a 9 x 13-inch pan. Bake 35 to 40 minutes at 325°. Glaze while hot with 1 cup powdered sugar, 4 tablespoons milk and 1 teaspoon vanilla.
In a 13 x 13-inch pan, spread bean dip. Mix sour cream, mayo and taco seasoning together and spread on top of bean dip. Top with remaining ingredients with the cheese last.
If using ground beef, brown ground beef, onions and peppers; drain. Add rest of ingredients and simmer.