HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Karo and sugar in pan. Heat until sugar is melted. Add peanuts and salt (if not using salted peanuts). Continue to cook, stirring constantly, until the mixture becomes amber in color. Turn off heat and stir in butter until melted. Stir in baking soda. When well stirred in, pour out mixture on a cookie sheet and let cool. Mmmm! Good!
Heat soup. Add oleo and salt. Add rice and stir. Cover, remove from heat and allow to sit 5 minutes. Add mushrooms.
Dissolve sugar in water. Bring to boiling stage, but do not boil. Let cool. Mash bananas in blender with pineapple juice. Mix banana mixture, orange juice, lemonade and sugar water mixture. Pour in containers and freeze. Remove from freezer for 6 hours before serving. Serves about 50 people.
Place steaks on greased broiler pan. Combine next 6 ingredients to make a butter sauce.
Wash greens carefully with cold water to remove all the grit and sand. Drain well. Put water in 4-quart stock pot. Add salt pork; bring to a brisk boil and then add greens (never put greens in cold water to start). Salt to taste. Add shortening; boil until tender, about 1 hour. If frozen greens are used, cook according to package instructions. Delicious with cornbread.
Combine apples with sugar and cinnamon in saucepan. Cover; cook until apples are tender. Combine in small mixing bowl, eggs, milk, vanilla and butter. Stir in flour and salt. Heat lightly greased skillet over medium-high heat. Pour batter, 2 tablespoons at a time, into skillet. Tilt pan to make a 6-inch round, thin pancake. Brown about one minute; turn and brown on other side. Place about one tablespoonful apple mixture on each; roll up and place in a 12 x 8-inch baking dish. Combine brown sugar, orange rind and orange juice. Sprinkle over pancakes. Broil 5 inches from heat, watching carefully, 2 to 5 minutes until golden brown and pancakes are hot. Serve immediately with sour cream. Makes 12 to 15 crepes. Serves 6 to 8.
Mix all ingredients except cheese and pour into pan. Cover with half the cheese. Pour in the rest of the batter and cover with remaining cheese. Bake in moderate oven (350°). Done when firm in center.
In a small bowl mix pretzels, sugar and oleo. Press in a 9 x 13-inch pan and cool. Then mix cream cheese, Cool Whip and powdered sugar together. Spread this over your pretzel crust. Then dissolve your jello in the hot water; stir in frozen berries and mix in pineapple. When partially set, pour over the top of other two layers. Refrigerate.
Split tenderloin in two lengthwise (not quite through); pound. Dip in flour. Brown in oil and butter. Transfer to shallow casserole. In same pan, saute onions. Take from heat and add garlic, vinegar and bay leaf. Spoon over meat. Cover all with sauce (recipe follows). Bake at 350° for 15 minutes. Reduce heat to 300°. Bake 1 1/4 hours.
Add sage, red pepper, pepper and onion powder to pork. Mix and refrigerate overnight. Fry next day. Melt margarine. Blend in flour. Slowly add creamer. Add Mrs. Dash. Stir until slightly thickened. Add potatoes and cooked sausage. This freezes well. It makes a large quantity of a very hearty soup. I developed it for a person on dialysis who must control liquid intake as well as sodium and phosphorus. If only sodium is the concern, milk may be used instead of nondairy creamer and potatoes do not need to be processed before cooking.
Soak the first 4 ingredients for 1 hour in the canning salt and water. After 1 hour, drain. Do not rinse. Set aside. Bring to a boil the remaining ingredients. Add squash and onion and bring to a near boil. Add pepper and pimento last to retain color. Bring to full boil and remove from heat. Pack in sterile hot jars and seal. Makes approximately 6 pints.
Cook broccoli and drain. Saute chopped onion in margarine. Combine all ingredients. Put in greased casserole dish. Bake 30 minutes at 350°.
Mix first 5 ingredients. Mix next 3 ingredients for the dressing. Toss together.
Cook spaghetti according to package directions; rinse in cold water and drain. Combine spaghetti and chopped vegetables. Add remaining ingredients. Mix well and chill overnight or several hours.
Pour fruit in pot and bring to a boil. Add jello and mix well. Let cool. Add buttermilk and Cool Whip. Pour fruit in Cool Whip mixture. Mix and put in casserole dish. Chill.
Layer ingredients in a casserole in the following order: cream cheese, jalapenos, chili, cheese, onions and olives. Bake at 350° for 20 to 25 minutes in a small casserole dish. Serve with tortilla chips.
In a large bowl, toss apples with lemon juice. Add grapes, celery and dates. In a small bowl, combine mayonnaise, honey, sour cream and salt; mix well. Pour over apple mixture and toss to coat. Stir in the walnuts. Serve immediately. Yield: 8 servings.
Mix eggs, sugar, milk, vanilla and salt. Then add flour and baking powder. Pour onto greased cookie sheet. Bake at 350° for 15 to 25 minutes. Spread peanut butter on while cake is still warm. When cool, add chocolate icing. Cut into squares.
Combine all ingredients. Form into 2 to 3-inch patties. Roll in additional cracker meal. Fry in a little oil or bake in a 350° oven for 20 to 25 minutes.
Brown beef, mushrooms and onion. Dissolve bouillon in water. Add to beef. Thicken broth with cornstarch. Add sour cream to taste before serving. Serve over noodles.
Slice the zucchini thin. Mix all the ingredients well in a large bowl. Bake in a pie plate at 350° for 1/2 hour or until done.
Combine all fruit (drain canned fruit and cherries). Sprinkle pudding mix over all and stir gently. Makes a glaze over the fruit. Bananas will not brown and can be made the night before.
Pour the orange juice and the pink lemonade into a pitcher. Add the pineapple and its juice and the strawberries (cut the large ones in half). Peel the orange, separate into sections. Cut each section into thirds and add to the fruit punch. Fill pitcher with ice cubes and stir with wooden spoon until pitcher is frosty. Add fresh mint leaves before serving. Serves 4 to 5.
Mix all ingredients. Pour into casserole dish. Top with crushed Ritz crackers. Top with 1 stick melted butter. Bake at 350° for 20 to 30 minutes.
Combine all ingredients, except salad oil; mix well. Drop mixture by tablespoon into 1/8-inch hot oil in large skillet. Flatten into patties. Cook to a golden brown on both sides. Yields about 14.
Cut off crusts of bread and cut into small cubes. Mix oil and vinegar; pour over bread while chopping vegetables. In a large container put all the chopped vegetables. Add tomato and V-8 juices and garlic cloves or garlic juice. Add bread cubes. Refrigerate 24 hours. Serve cold. A family recipe.
Scald tomatoes with chopped onions and peppers. Cook one hour; add pinch of garlic. Add spices, oil, sugar, salt and tomato paste. Cook another hour. Put in hot jars and seal.
Preheat oven to 375°. Grease and flour muffin tins (or spray with Pam). Stir first 5 ingredients together. Cream the butter and sugar together with an electric mixer. Beat in eggs, one at a time. By hand, blend milk into batter alternately with dry ingredients. Stir in berries. Toss lemon peel with sugar. Pour batter into tins. Sprinkle with sugared lemon peel. Bake 25 minutes or until tops are golden. Can be frozen after baking. Makes 24 medium muffins.
In saucepan, bring applesauce to boil and baking soda and cut up dates. Set aside to cool. In large bowl, cream shortening and 1 cup sugar (reserve 2 tablespoons for topping). Stir applesauce, flour, chocolate chips and nuts together in bowl with shortening and sugar mixture. Pour into greased 9 x 9-inch pan. Sprinkle sugar, chocolate chips and nuts on top. Bake at 350° for 25 to 35 minutes. Cut into squares.
Cook noodles until tender. Rinse noodles in cold water. Stir in remaining ingredients with noodles.
Mix flour and salt together. Add shortening. Mix until like corn meal. Add 1/2 cup warm water. Mix. Add 1 tablespoon more at a time until it forms a ball. Let rest 15 minutes. Shape into a ball. Roll on a lightly floured surface until round shape forms thin. Fry in frypan at medium heat until lightly browned or about 1 to 1 1/2 minutes.
Microwave caramels and cream in 1 quart bowl on High 4 to 5 minutes or until dip is smooth, stirring every minute. Serve warm with fruit, angel food or pound cake cubes. For an added touch, add tablespoon of almond, coffee or Irish cream flavored liqueur.
Crumble raw beef in mixing bowl. Stir in onion, salt, pepper and egg. Cut bread into cubes; moisten with milk. Add to beef mixture. Blend in ketchup. Bake at 375° for 1 hour. May be doubled.
Grind the cucumbers and onions; mix together with salt (juice and all). Let drain for 20 minutes. Mix together celery seed, sugar, vinegar, cinnamon, allspice and turmeric. Bring to a boil. Add the drained cucumbers and onions; boil again and let simmer 5 minutes. Pack in hot jars and process in water bath for 10 minutes. Makes approximately 4 pints.
Place chicken and water in a large soup pot. While water is coming to a boil, add all other ingredients. Bring to a boil, reduce heat and simmer for 1 1/2 hours. After 1 hour, remove chicken from bones and discard bone and skin. Return chicken meat to soup mixture for the last 30 minutes. Serves 6.
Chop tomatoes in cubes. Chop lettuce finely. Grate cheese. Cream together taco seasoning, sour cream and cream cheese. Spread refried beans on the bottom of pan. Add sour cream and cream cheese mixture. Spread on top of refried beans. Spread picante sauce on top of sour cream and cream cheese mixture. Top with lettuce, tomatoes and cheese. Serve with tortilla chips.
Mix all ingredients well and pour into a jelly roll pan (4 sided baking sheet). Bake in a 350° oven for 20 to 25 minutes.
Have all ingredients at room temperature. Make graham cracker crust in spring-form pan. Mix the first 4 ingredients. Beat until mixed, then add sour cream and 1/2 cup sugar. Beat until mixed. Pour over graham cracker crust. Bake at 400° for exactly 30 minutes. Cool before serving. Do not mix any more than necessary.
Lay chicken pieces in bottom of a 9 x 13-inch pan. Stir together broth and soup. Pour over chicken. Sprinkle croutons on top. Bake 45 minutes to 1 hour at 350°. Serves 4 people.
Preheat oven to 325°. Once cream cheese is softened, mix all ingredients together in large mixer bowl. Grease a 9-inch glass pie plate with butter. Pour batter into pie plate. Bake for 50 minutes. When cool, add about 3/4 of cherry pie filling to top of pie.
Combine egg yolks, milk and salad oil. Add flour sifted with salt, baking powder, soda and sugar. Beat well. Fold in egg whites. Makes 6 waffles.
First Layer: Mix coconut and pecans together. Spread in bottom of greased 9 x 13-inch pan.
Beat eggs and sugar until fluffy, then add fruit cocktail. To egg mixture add flour, soda and salt small amount at a time until well blended, then add vanilla. Bake at 350° for 20 to 25 minutes on greased and floured cookie sheet 15 1/2 x 10 1/2 x 1-inches. Frost as desired. Cut into bars when cooled.
Mix all ingredients. Bake in 350° oven for 10 to 12 minutes. For chewy cookies, use slightly less sugar. When doubling the recipe, add an extra egg.
Mix first 4 ingredients well. Add grated cheese. Bake at 375° for about 30 minutes or until lightly browned in an 8 x 13-inch sprayed baking dish. You may have to add water to make mixture the consistency of cornbread.
Lay out Doritos chips on serving platter. Heat chili in bowl in microwave 1 to 2 minutes (High). Cover with paper towel. Heat Cheez Whiz in microwave in its jar (remove lid), 1 1/2 to 2 minutes (High). When chili and cheese are heated, pour chili over Doritos, then pour melted cheese over that. Scatter pepper rings and sliced olives over the top.
Heat oven to 350°. In 10-inch skillet, melt 1/2 cup butter until sizzling; add onion. Cook over medium heat until tender (4 to 5 minutes). Remove from heat. Stir in walnuts, apple, water and stuffing. Fill pockets in pork chops with stuffing. In same skillet, melt 2 tablespoons butter. Brown pork chops on both sides; place in 13 x 9-inch baking pan. Cover; bake for 60 to 70 minutes or until no longer pink and thermometer reaches 170°. Makes 6 servings.
Mix first 5 ingredients together. Form meat balls and put on cookie sheet. Bake at 350° for 1/2 hour.
Mix flour, margarine and nuts and press into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool crust.
Melt cheese in microwave and add Ro-Tel and mix. Serve with corn chips.
Combine first 5 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Let cool completely. Fold in Cool Whip. Serve with fresh fruit. Cut fruit into cubes. Serve with toothpicks. Yields about 2 cups. Serves 25 to 30.
Mix all ingredients and drop onto greased cookie sheet. Press down. Bake at 325° for 15 minutes. Cool on waxed paper.
Combine first 7 ingredients in saucepan. Heat, stirring, just until sugar dissolves. Remove from heat. Arrange cucumbers and onion in a covered refrigerated dish. Pour hot vinegar mixture over cucumbers and onion. Cover and refrigerate 4 to 6 hours or overnight. Stir and serve.
Melt oleo. Add sugar. Blend in eggs and vanilla. Add dry ingredients. Spread in a 13 x 9-inch pan. Sprinkle with nuts and chips. Bake at 350° for 30 minutes.
Heat oven to 350°. Mix flour, sugar, baking powder and salt. Mix egg, milk, honey and margarine. Add to flour mixture; stir just until moistened. Stir in cereal and apricots. Pour into an 8 x 4-inch loaf pan which has been sprayed with no-stick cooking spray. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Makes 16 (1/2-inch) slices. For easier slicing, wrap bread and store overnight.
Mix cream cheese and crabmeat together. Mix cream cheese, onion, salt, pepper, milk, Worcestershire sauce and horseradish together. Then add crabmeat. Pour in casserole dish. Bake at 350° for 20 minutes. Serve on crackers.
Combine all ingredients in a large mixing bowl; stir well. Place in a 15 x 10 x 1-inch jelly roll pan. Bake at 300° for 15 minutes. Cool completely and store in airtight container.
In large mixing bowl, combine pancake mix, oil, milk and egg. Stir by hand until blended. Stir in ham, onion and pepper; mix well. Drop by heaping tablespoons in a ring around edge of ungreased 12-inch pizza pan. Bake at 425° for 15 or 20 minutes until golden brown.
Cook noodles. Heat oil, cook garlic and onion until soft. Add beef and seasonings, cook until crumbly. Add tomato paste and water. Simmer 5 minutes. Blend eggs with cottage or Ricotta cheese.
Divide chipped beef in eight equal parts, then place an equal part on a flattened chicken breast and wrap the chicken breast around the beef. Wrap the half slice of bacon around the "rolled" breast and secure with a toothpick. Place the eight wrapped breasts in a buttered casserole.
Brown ground beef and onion. Add beans and ketchup (needs to be very soupy). Bake 1 hour at 325°. Serve with salad and French bread.
Mix together pumpkin, honey, oil, eggs and almond extract in a blender. Pour into large mixing bowl and sift flour and other dry ingredients into pumpkin mixture. Stir well. Add nuts and raisins to mixture. Pour into greased Bundt pan. Bake at 350° for 1 hour.
Mix dry ingredients in one bowl. Mix other ingredients in another bowl. Mix together both mixtures. Bake at 350° for 45 minutes. May flour and grease two 9-inch cake pans or one 13 x 9-inch long pan.
Saute ground beef, peppers and onion. Add eggs and cook until eggs are done. Into a greased casserole, put a layer of meat, a layer of corn and a layer of sliced tomato. Continue in this fashion until all ingredients are gone. Top with buttered bread crumbs.
Grease and lightly flour large tube pan. Preheat oven to 300°. Cream butter and sugar together in large bowl. Pour the milk in cup and add flavoring to milk. Stir together. Add 1 egg at a time, alternating with flour slowly, until completely blended. Beat at medium speed for 3 minutes. Pour batter into pan and bake for 2 hours.
Mix first 4 ingredients and reserve half. Mix in rice and vegetables. Pour into a 13 x 9-inch pan. Place chicken on top and cover with reserved sauce. Sprinkle with paprika. Cover tightly with foil and bake at 375° for 75 to 90 minutes. Makes 4 to 6 servings.
Toss together the potatoes, carrots and onions. Stir the eggs and oil; add to vegetables. Blend in the matzoh meal. Pour into well-greased 3-quart casserole or loaf pan. Bake 1 hour at 350°. Makes 8 to 10 servings.
Beat eggs until light. Mix sugar, cornstarch and salt. Add to eggs and mix. Add corn and mix well. Pour into buttered baking dish. Dot with butter. Sit in pan with inch of water surrounding dish. Bake at 350° for 1 1 /2 hours until set.
In large bowl with electric mixer at medium speed, beat margarine and brown sugar until light and fluffy. Stir in remaining ingredients until blended. Shape dough by tablespoon into balls. Place on ungreased baking sheet. Flatten with bottom of floured glass. Bake at 350° for 15 minutes or until done. Remove from baking sheets and cool on wire racks.
Brown beef, onion, mushrooms, garlic and oregano in a heavy frying pan over medium to high heat. Add salt and pepper. Stir in flour. Add beef broth and cook until thickened. Stir in sour cream. Add drained spinach.
Preheat oven to 375°. In a large bowl, with an electric mixer, beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla extract until light and fluffy. Add eggs. Blend well. Stir in chocolate chips. Spoon mixture into pie crust. Bake 20 minutes. Remove from oven. Cool 15 minutes. Increase oven temperature to 425°.
Salt and pepper meat, then roll in flour and deep fry until golden brown. Be sure oil is hot, then place in pan and cover with foil.	Bake in oven for 30 to 45 minutes at 350°.
Cook complete package frozen mixed vegetables in 5 cups chicken broth and 2 tablespoons chopped onion for 5 minutes. Thicken with flour, mixed with 1 cup milk. Season with salt and pepper to taste. Pour half of mixture into 2 1/2-quart casserole; cover with layer of chicken and then add remaining vegetable mixture. Arrange small rounds of biscuit dough, about 1/2-inch thick over top. Bake in hot oven at 425° for 25 to 30 minutes or until biscuit dough is golden brown. If less than full contents of package are used, modify ingredients accordingly.
Make dough: Sprinkle yeast and a pinch of sugar over warm water in measuring cup. Stir. Let stand just until foamy, 2 to 3 minutes. Meanwhile, whisk together 2 cups flour, 1/2 cup sugar, salt and cardamom in large bowl. With pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Whisk together lukewarm milk, 2 eggs and egg yolk in medium bowl until blended: whisk in other ingredients and knead. Let rise. Press one piece of dough into a 16 X 9 inch rectangle onto a cookie sheet lined with parchment paper. Cut twelve 1-inch strips of dough along each side of filling. Gently stretch strips across filling; alternating side to side and pressing gently. Roll two 16-inch-long ropes of dough. Join one end of ropes and twist together: arrange down center of loaf.
Cream egg yolks and sugar well. Bring milk to a boil. Stir in 1/2 cup to creamed mixture, stirring constantly. Add creamed mixture to hot milk. Beat egg white until stiff and fold into milk and creamed mixture. Add rum extract. Serve hot with sprinkled nutmeg on top. Rum may be substituted for rum extract.
Mix butter, mustard, mayonnaise and poppy seed together. Spread liberally on both sides of buns. Place ham, cheese and onion on rolls. Wrap airtight in foil. Bake at 350° for 15 to 20 minutes or until hot. Can be made ahead and then baked later.
Brown meat in fat. Add onion, green peppers and celery. Cook slowly for several minutes. Add noodles. Add tomato sauce, corn, chili powder, salt and pepper. Mix. Turn into baking dish. Cover with grated cheese. Bake at 350° for 20 minutes. Yields 6 to 8 servings.
Beat cheeses together. Add ham and beat. Stir in olives. Chill 20 minutes. Shape into two 8-inch logs. Roll in pecans and serve with crackers. Logs can be frozen. Thaw 20 to 30 minutes.
In a large soup pot, brown meat; drain fat. Add salt, pepper, oregano, basil, seasoned salt and onion soup mix. Stir in boiling water, tomato sauce and soy sauce. Cover and simmer for about 15 minutes. Add celery, celery leaves, carrots and split peas or lentils. Continue to cook 30 minutes. Add macaroni, zucchini and spinach; simmer 30 minutes longer, adding water if necessary. Sprinkle Parmesan cheese on individual servings.
Mix first 3 ingredients together in bowl; add Miracle Whip (use as much or as little as you like). Makes a medium size bowl of salad.
Slice onion and zucchini. In frypan, saute onion until tender in oil. Add zucchini; toss until tender. Add stewed tomatoes; cover for 5 minutes. Transfer to casserole dish. When ready to bake, shake on cheese and reheat until ready to serve.
Wrap dried beef around chicken and then wrap bacon around the dried beef. Layer in oblong dish. Mix the sour cream, wine and mushroom soup. Pour over chicken breasts and sprinkle with paprika and fresh mushrooms (optional). Bake 45 minutes at 350°.
Mix together flour and sugar. Beat in eggs. Add milk and vanilla. Melt butter in pie plate, pour in mixture. Bake 40 minutes at 325°.
Mix dry ingredients. Add eggs and enough milk until stiff enough to drop in a deep fryer.
Brown hamburger, pepper, salt and onion; drain off fat and add 1 cup water and beans together. Simmer for 20 minutes. Pour mixture into a 9 x 9-inch pan and layer the sour cream, cheese and taco sauce. Place black olives on top. Bake at 350° for 30 minutes. Serve as a dip for Doritos or corn chips.
Combine all ingredients and pour into a pie shell. Bake at 350° for 40 minutes. Serve with whipped topping.
Cut kielbasa into 2-inch pieces. Add a little sugar. Cook 1/2 hour. When done, add 1 can peas and butter.
Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Place a green chile half and 1 cheese strip in center of each breast half. Roll breast lengthwise; tuck ends under and secure with wooden picks.
Mix all together. Serve on buns or bread or dice whole tomato and add scoop of salad to top.
In a saucepan, combine sugar, flour, salt, eggs, and fruit juices; cook until thick then cool. Combine pasta with cooked mixture. Add pineapple, mandarin oranges, marshmallows, coconut and cool whip.
Cut broccoli into bite size pieces. Cook until tender. Drain well; set aside, then mix half and half, water, cheese and seasoning into boiler. Cook over low heat, stirring occasionally until cheese is melted, then add cornstarch mixture and broccoli. Cook until soup is thickened. Serve hot.
Place bottom crust in pie pan. Layer sliced apples into pan. Mix dry ingredients and sprinkle on apples. Dot butter on top of mixture, then put top crust on. Brush top crust with milk and sprinkle with sugar. Cut slits in top crust. Bake 1 hour at 300°.
Heat sugar, milk, oleo and cocoa until ingredients boil. Then add remaining ingredients and drop on greased cookie sheets (cool).
Mix together all ingredients and put in a 9 x 12-inch casserole. Refrigerate for 12 hours. This is a must. Bake at 350° for 30 minutes.
Cook pasta according to directions on the package. Cut broccoli, cauliflower, carrots, cucumber and tomatoes into nice large chunks into a medium-sized bowl. Add pasta and about 3/4 of the Italian dressing. Stir thoroughly. Add more dressing until desired taste. To easily turn this into a seafood pasta salad, add a small can of either shrimp or minced crab meat to your pasta salad. Chill before serving.
Boil berries, water, cinnamon, sugar and vanilla on high heat. Blend on medium-high speed the flour, shortening and milk. Roll out onto floured board; roll to 1/2-inch thick. Cut into squares and drop into boiling mixture. Boil 3 to 4 minutes. Stir slowly. Let boil for additional 10 minutes, stirring constantly. Let cool for 20 minutes. Serve.
Cream butter and sugar. Add well beaten eggs. Sift spices, flour and salt. Dissolve soda in buttermilk and add to flour mixture. Put raisins, nuts, candied fruits, figs and dates in flour mixture. Add jam. Bake approximately 2 hours at 250° (you might need to put a pan of water under bottom of cake to keep it from getting too hard).