HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine corn, onion, salt, milk, butter and cream cheese in a covered saucepan. Start cooking on high until vegetable steams, then turn down heat to low and continue cooking about 15 minutes. If doubled, do not double the milk, butter or cream cheese.
Combine all ingredients except liquor. Pour liquor into each glass; add ice and about 6 ounces fruit juice mixture. Makes 8 servings.
In a large bowl, combine all ingredients. Mix well. Chill several hours or overnight. Mix several times. Serve cold. Makes 12 servings.
Butter and flour a Bundt pan; shake out excess flour. In large bowl, combine cake mix, pudding mix, eggs, sour cream, melted butter, sherry and poppy seed. Beat 5 minutes. Pour batter into prepared pan. Bake in 350° oven about 1 hour or until tester inserted in center comes out clean. Let cool completely in pan. Invert onto platter to serve.
Cook spaghetti, drain and arrange on bottom and around sides of a buttered 2-quart casserole dish.
Cook celery, onion and green pepper slowly in margarine until soft. Add chicken broth or water, uncooked rice, tomatoes (cut up with juice) and chicken. Bring to a boil. Flavor with spices. Turn down and cook for 40 minutes or until rice is cooked.
Cover beans with water. Refrigerate, covered, overnight. Next day, drain; measure drained liquid and replace with fresh water. Turn into Dutch oven. Add salt. Bring to a boil and simmer for 1 hour or until beans are tender. Meanwhile make sauce. Saute bacon until crisp. Remove bacon from pan and drain. In hot bacon drippings, saute onion and green pepper until tender. Add barbecue sauce, tomato sauce and brown sugar. Add to beans and bake at 350° for 30 minutes. Garnish with bacon pieces for last 5 minutes of baking time.
Bake at 425° for 10 minutes, then turn down to 325° for 35 minutes.
Mix all ingredients together. Let stand in refrigerator overnight, stirring once in awhile to make sure all carrots are covered in sauce.
Place corned beef in large pot with boiling water. Bring to boil, lower heat, cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350°. Mix preserves, mustard and sugar together in small bowl. When meat is done, remove from pot and drain. Place meat on ovenproof serving dish and pour preserves mixture over it, coating thoroughly. Bake corned beef for 30 minutes or until glaze is crisp and brown. Serve hot or at room temperature. Yield: 6 to 8 servings.
Wash and cut up squash. Cook squash in salted water until tender. Drain and put in dish and chop it with fork a little bit. Add the beaten egg, onion and cheese to squash. Put cracker crumbs on top. Dot with butter. Bake at 350° for 1 hour or until golden brown.
Brown rice in butter. Pour in casserole dish. Add remaining ingredients. Bake at 350° for 1 hour.
Cream shortening, butter and sugar. Add beaten eggs. Add flour, then stir in nuts. Drop by teaspoonful on a cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 3 to 4 dozen.
In 4-quart saucepan, combine sugar, butter and milk. Cook over medium heat, stirring until mixture comes to a boil (7 to 10 minutes). Boil and stir until candy thermometer reaches 228° or small amount of mixture dropped onto ice forms a 2-inch soft thread. Remove from heat. Stir in chocolate chips until melted. Stir in cream until blended. Stir in vanilla. Stir in marshmallows and peanuts, leaving a marble effect. Spread in lightly buttered 13 x 9-inch pan. Cover; refrigerate until cooled. Cut in 1-inch squares. Store covered in refrigerator.
Blend oleo, milk, sugar and egg in saucepan. Bring to a boil and remove from heat. Add coconut, pecans and graham cracker crumbs. Mix well; spread over crackers. Place another layer of crackers on top.
Mix Oreos and butter together. Spread in 9 x 13-inch pan; press down. Put in freezer. While cookie crust is freezing, prepare sauce.
Wrap cloves and cinnamon bark in cloth bag or tie square of cotton with string. Put bag in 1 1/2-quart enamel pan, 3/4 filled with water, sinking bag in water. While water is heating, mix orange juice or Tang, lemon juice and sugar in large tea pot or pitcher. When water is boiling, remove from heat and submerse tea bags in water. Cover pan and steep tea fo 20 minutes. Pour hot water into tea pot. Keep refilling pan with hot faucet water, squeezing flavor out of spices and tea bags. Pour second pan of water into tea pot. Repeat 1 or 2 more times. Makes 3 quarts.
Mix ingredients and pour into pie shells. Chill thoroughly before serving. Excellent for the holidays!
Mix margarine, shortening and sugar. Add sifted flour and salt with milk; blend well. Add flavorings and baking powder. Add eggs, one at a time, beating well. Cook in 10-inch tube pan at 325° for 1 hour. Immediately run knife around sides. Cool and remove from pan.
Brown sausage, onion and peppers. Drain. Saute mushrooms and zucchini. Spread all into a greased 9 x 13-inch pan.
Cream together at one time the vanilla, shortening and sugar. Blend in egg yolks. Beat whites until they are stiff, then fold in. Mix dry mixture into cream mixture. Bake in 2 greased and floured round pans at 350° for 35 to 40 minutes. Frost with chocolate butter frosting. Top with strawberries.
Cook cake in 13 x 5 x 9-inch pan according to directions. Let cool slightly. Poke holes in cake with end of wooden spoon, being careful not to go to bottom of pan. Mix 2 cans of creams together and drizzle over warm cake. Let cool completely and spread top with Cool Whip. Sprinkle coconut over top. Cover and refrigerate until next day (if you can wait).
Preheat oven to 350°. Mix flour, sugar, soda and salt. Drain fruit thoroughly. Combine with beaten egg. Add fruit mixture to flour mixture and stir until well blended. Batter should be smooth. Pour into an 8 x 8-inch pan. Mix brown sugar and nuts. Sprinkle over cake. Bake for 45 minutes.
Add mashed potatoes to all of the other ingredients and mix. Bake at 350° for 30 to 45 minutes.
Beat eggs, sugar, milk, vanilla and raisins and add cooked rice. Stir around, must be soupy; add more milk if needed. Pour in baking dish and sprinkle top with nutmeg and dot with butter. (Do not stir anymore.) Bake at 350° for 30 to 40 minutes. Let cook long enough to (kinda) set. It can be overcooked and it makes it dry. If this happens here is a delicious sauce and easy to make.
Saute in butter the onion, add Cheez Whiz and mushroom soup. Boil broccoli until hot. Bake at 350° until hot for 30 minutes.
Cut butter into very small pieces. Combine all ingredients and mix with pastry blender until it resembles coarse meal. Press into pan and bake 5 minutes at 350°.
Put all together in large bowl; mix well by hand. Bake in 13 x 9-inch pan at 350° checking at about 45 minutes.
Chill 3 1/2 cups ginger ale. Combine Kool-Aid and sugar in large container. Adding 4 quarts water stirring while adding, stir until dissolved. Add thawed juice and lemonade. Add strawberries and chill until serving time. Pour over decorated ice block or cubes in a large punch bowl. Pour ginger ale down side of bowl slowly. Stir gently. Makes 4 quarts.
Let dough rise. Roll out to form an oblong. Layer cheese down the center of the dough. Add drained, roasted peppers and then pepperoni on top. Fold over one side and then the other side, like wrapping a package. Pinch ends and along the seam.
Soak onion in water for 5 minutes. Add next 6 ingredients. Mix until well blended. Spread on buns.
Brown meat in oil; push steak to one side. Blend flour into remaining fat. Gradually stir in remaining ingredients, except green pepper and mushrooms. Bring to a boil. Reduce heat. Simmer, covered, for 30 minutes. Add green pepper and mushrooms; cook 10 to 15 minutes. Serve over rice. Serves 4 to 6.
Mix all ingredients except chips and walnuts. Spread batter on large greased and floured cookie pan. Sprinkle with chips and nuts. Bake at 350° for 25 to 30 minutes.
Slice the eggplants into 1/4-inch slices. Peel the eggplants (optional) first, dip eggplant into eggs and then cover them with bread crumbs and put it into a pan of hot oil. When the eggplant is golden brown, put 1 layer into a casserole dish. Add Ricotta or cream cheese to taste; add tomato sauce and sprinkle with Mozzarella cheese. Keep adding layers until the dish is full. Bake at 350° for about 30 to 40 minutes.
Saute onion in oil. Salt and pepper chicken. Add apple juice, water, lemon juice and cumin. Cover and simmer 1/2 hour.
In crock-pot, combine juice, vinegar, soy sauce, sugar and ginger. Add pork. Cook 4 hours on high (6 to 8 hours on low). Strain juice, bring to boil and thicken with cornstarch and water. Mix until bubbly. Serve with rice and salad. Serves 4 to 6.
Combine tomatoes, tomato paste, spaghetti sauce mix, oregano, sugar and garlic in 2-quart heavy saucepan. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 30 minutes, stirring occasionally. Add tuna; set aside. Place 1/2 of the noodles on bottom of 12 x 8-inch baking dish. Cover with 1/3 of the tuna sauce, 1/2 of the cottage cheese and 1/2 of the Mozzarella cheese. Repeat layers, ending with tuna sauce. Sprinkle with Parmesan cheese. Bake in preheated 350° oven for 30 to 35 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Makes 6 to 8 servings.
In large bowl, combine cooked chicken, onions and chilies. Mix in seasonings to taste, along with sour cream (enough to more than coat the chicken) and shredded cheese.
Combine the lukewarm water, 3 tablespoons sugar and the yeast. Beat the eggs, sugar and salt together. Combine this mixture with the yeast mixture. Add the warm milk, 1/2 at a time, the Crisco and flour (add 6 cups first, then 4 cups). Grease pans. Bake at 375° for 30 to 35 minutes.
Place tomatoes, cucumber, onion and peppers in a large salad bowl. Shake together the olive oil, vinegar, salt and pepper. Pour dressing over the salad. Place wedges of Feta cheese and olives on top of salad. Add sprinkles of parsley over the top of the salad as final garnish. Serves 4 to 6.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. Melt chocolate and shortening over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients and spread in pan. Bake 30 minutes or until brownies start to pull away from sides of pan.
In a bowl, dissolve Jell-O in water. Stir in pie filling and pineapple. Chill until set. Mix cream cheese, sour cream and sugar. Spread over Jell-O and chill.
Peel and cube potatoes, set aside. Fry bacon slowly; drain on paper, crumble and set aside. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil 1 minute. Carefully stir in the potatoes and bacon. Remove from heat. Cover and let stand until ready to serve. Reheats well. Serves 6 to 8.
Preheat oven to 425°. Heat butter in frying pan. Add onion, garlic and basil. Remove from heat and stir in salt, pepper, bread crumbs and parsley.
Mix all ingredients, then pour into bread pan that has been greased, then wax papered, then greased again. Bake at 300° for 1 hour and 15 minutes. Remove from pan; remove wax paper. Slice thin.
In a 3-quart casserole, place brisket with water. Slice onion over brisket and add garlic and bay leaves. Cover; microwave on High for 25 minutes. Turn brisket over. Re-cover; microwave on Low for 60 to 70 minutes, turning brisket over after 30 minutes.
Combine margarine, sugar and eggs; beat until light. Add flour, baking powder, soda and salt to creamed mixture. Beat until smooth; add vanilla and milk and bananas. Beat until mixed together. Bake at 350° for 30 minutes in a 13x9 inch greased and floured pan. Icing: 1/4 cup margarine, 3 Tbsp. brown sugar, 3 Tbsp. canned milk, 1 cup chopped pecans. Melt together over low heat until very hot, but do not boil. Then add 1 cup powdered sugar. Add chopped nuts and spread on cake while cake is still warm.
Cut carrots diagonally into 1/4-inch slices. In heavy saucepan, combine carrots, granulated sugar, 1 1/2 tablespoons butter and 1/2 teaspoon salt. Add water and bring to a boil. Reduce heat to a simmer, cover and cook, until carrots are tender when pierced with a knife, 10 to 15 minutes. Drain carrots, taste and add more salt, if needed. Add pepper.
Roast peanuts in preheated 350° oven for 25 minutes. Drain. Combine remaining ingredients and mix with peanuts. Let cool. Store in airtight container.
Heat both raspberries and sugar separately in 300° oven for 20 minutes. Gently fold sugar into raspberries. Refrigerate and use as a spread on toast, English muffins, etc.
In casserole dish, put cauliflower and water. Microwave for 12 minutes, covered. Let stand 3 minutes. In another casserole dish (3-quart), put butter and onion; microwave for 5 minutes. Stir once or twice during cooking. Add cauliflower after draining it. Stir. You may put in 7 x 11-inch casserole dish or leave in 3-quart dish. Sprinkle with bread crumbs, then Parmesan cheese. Microwave for 4 minutes. Serve hot.
Mix together potato flakes, boiling water, salt and margarine. Add milk and mix until smooth. Add margarine, cream cheese, sour cream and chives. When mixed smooth, pour into 13 x 9-inch baking dish, sprinkle with Salad Supreme and bake at 350° for 30 minutes. Can be mixed in advance, refrigerated and then baked.
Spray large skillet. Saute onion and pepper. Remove from skillet. Mix flour, salt and pepper in plastic bag. Add chops one at a time; shake to coat meat. Brown chops in skillet. Place pineapple slice on top of each chop. Sprinkle with onion and pepper. Combine vinegar, ketchup and juice to make sauce. Pour over chops. Simmer 45 minutes.
Combine water and margarine in saucepan, bring to boil. Boil for 2 min. Stir in flour until well blended (about 1 min.) Remove from heat,cool completely. Beat in eggs. Mix well. Spoon onto cookie sheet. Bake at 350° until slighltly golden in color. Whip vanilla pudding and whipping cream until fluffy. Slice cream puff across middle. Fill with pudding mixture.
Line one tube pan or 2 loaf pans with Glad Wrap. Mix all ingredients together and press into pans. Chill in refrigerator for 2 to 3 hours. Pull out of pans and wrap in foil.
Peel, core and slice apples. Add ingredients one at a time in apples. Turn into pie crust. Dot with butter or margarine. Cover with top crust. Seal and flute. Cut slits into crust. Bake for 40 to 50 minutes at 425°. Cover with aluminum foil. Remove during last 15 minutes.
Fry hamburger, onions, mushrooms and celery together and drain. Layer hamburger mix on bottom of 9 x 13-inch pan. Add layer of soup, then shredded cheese, then hamburger. Repeat with soup, sour cream and cheese. Top with Tater Tots about 10 minutes before serving so they may brown. Set oven at 375°. Bake for 25 minutes.
Mix banana, pineapple and yogurt in blender for about 30 seconds or until smooth. Gradually add the powdered instant vanilla pudding; blend well. Freeze in freezer pop containers or small paper cups. Makes about 8 servings.
Cream butter and sugar. Add egg yolks, then 3 cups flour with baking powder. Take 1 cup of flour and mix with nuts and fruit. Add this and extract to rest of batter. Fold in beaten egg whites. Grease a tube pan. Pour in mixture and let set in refrigerator overnight. Preheat oven to 250°. Bake 3 1/2 hours.
Brown hamburger; take off burner and add onion, taco sauce and cheese mix. Divide can of refried beans in two; layer in 2 pie plates and top with hamburger mixture. Slice ripe olives on top. Bake at 350° for 20 minutes. Top with sour cream and serve with Doritos.
Stir flour, baking powder and salt together in mixing bowl. Combine milk and salad oil; add dry ingredients until moist. Drop by tablespoon into boiling broth. Cover tightly; return to boil. Reduce heat; do not lift cover. Simmer 12 to 15 minutes.
Cream butter and sugar. Stir in flour, pecans, orange rind and vanilla. Shape into small balls and place on ungreased cookie sheet. Bake at 300°F for 35 minutes. Cool slightly and roll in confectioners sugar. Makes 3 dozen.
In skillet, brown pork chops on both sides. Salt and pepper to taste. Remove pork chops from skillet and place into glass baking dish. Cut green pepper into quarters and each quarter into slices. Scatter on top of pork chops. Cut onion into wedges and separate layer. Also scatter on top of pork chops. Pour mushroom soup and 1 cup of white wine over pork chops and vegetables.
Heat oil in 4-quart kettle or heavy-bottom pan over medium heat. Add beef, stirring frequently, with a wooden spoon until meat changes color, but does not brown. Lower heat; stir in garlic.
Prepare ground beef according to directions on seasoning mix package. Preheat oven to 350°. Place tosdata shells on baking sheet; warm in oven 5 to 7 minutes. Spread each shell with 1/4 cup of beans. Top with 1 or 2 tablespoons of ground beef mixture, lettuce, tomatoes, cheese and taco sauce. Makes 12 tostadas.
Cut eggs in half lengthwise; remove yolk. Mash yolks and sprinkle with salt and pepper to taste. Add ham, carrots, mayonnaise and mustard. Stir well. Fill egg halves with mixture. Chill. Sprinkle with paprika or garnish with pimento or fresh parsley. Yield: 6 servings.
Mix the beef, eggs, onion, 1/2 the tomato sauce, salt, Worcestershire sauce and bread crumbs together well and put in a loaf pan. Mix the other half of the tomato sauce with the vinegar, mustard, brown sugar and water. Pour over the meat mixture. Bake for 1 hour at 350°.
Melt marshmallows and chocolate together. Let cool. Mix in Cool Whip and pour into pie shell.
Brown ground beef and sausage with chopped onion. Drain grease. Mix meat with sauce from pizza mix and enough ketchup to make spreadable. Fix dough. Spread 1 package Mozzarella cheese on dough. Spread meat. Add pepperoni. Add mushrooms and bell pepper cut in rings. Top with remaining package of Mozzarella cheese. Bake at 400° until crust browns.
Instead of eggs, can use 3/4 cup Egg Beaters. Can use 1 tablespoon plus 1 1/2 teaspoons of Sweet 'N low instead of sugar. Can use skim and oleo instead of evaporated milk.
Melt margarine. Place bread on a cookie sheet. Use a basting brush to spread about 1/2 of the margarine on the bread pieces, then spread mustard or mayonnaise on the bread. Top each slice of bread with 1 cheese triangle and a hot dog. Fold bread over to form a triangle shape. Fasten with 2 toothpicks, poking through the bread and hot dogs. Brush the remaining margarine on the top of each "bread triangle." Bake for 10 to 15 minutes, or until golden brown. Serve with ketchup and chips.
Combine first 6 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until potatoes are tender. Stir in corn; remove from heat. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Lightly greased jelly roll pan. Mix all ingredients thoroughly. Shape in 1-inch balls. Place on pan and bake 20 to 25 minutes or until brown at 350°. Serve hot.
Dissolve yeast in 1/4 cup warm water. Mix all ingredients together and let stand at room temperature for 2 hours. Leftovers can be refrigerated up to 3 weeks. Good for onion rings, too.
Brown hamburger. Drain. Mix all soups, Ro-Tel and melted cheese together in a bowl. Line a 9 x 13-inch pan with Doritos. Pour a layer of hamburger. Pour a layer of soup mixture. Repeat. Cover with cheese slices. Bake at 350° until cheese is melted.
Melt caramels with water in double boiler; stir until smooth. Put a stick into a side of each apple. Dip apple into caramels. Coat well. Set on waxed paper. Apply M&M's generously. (Pig out.)
Cream shortening and sugar. Add eggs, mix well. Add all other ingredients. Drop on ungreased cookie sheet. Bake at 350° for about 12 minutes. Makes about 120 cookies.
Brown hamburger. Add green pepper (cut up) and cut up onion. Cook until pepper starts to soften. Add stewed tomatoes, salt, pepper and garlic. Bring to boil. Cook 5 to 10 minutes. Add cooked macaroni. Cook a few minutes longer.
Melt margarine in saucepan over stove, watching closely to avoid darkening. Add flour to the pan to make a very thick paste. Add milk to the paste, stir well and add cheese, cubed. Great over cooked cubed potatoes, cooked broccoli, etc.
Mix sour cream and taco seasoning. Spread over pie plate. Top with lettuce, tomatoes, cheese and onions. Serve with taco or tortilla chips.
Mix ingredients together, except spareribs, in a pot over burner until boiling. Pour over spareribs. Put in a 350° oven for 1 1/2 hours. Delicious!
In saucepan, stir sugar over low heat until melted and golden brown. Stir in carefully hot water and brown sugar. Cook to 238° or until a little dropped into cold water forms a soft ball. Pour over 12 cups popped corn, mixing gently to coat well. Press into balls.
Beat eggs, sugar, rum or brandy and vanilla together until creamy, then add the Ricotta cheese, a little at a time. This you use creamy and not beating until all is creamy. Butter a lasagna pan. Bake at 375° for 1 hour or until golden brown. Cool and put in refrigerator.
Mix together ground beef, bread crumbs, onion, egg, salt and pepper. Form into walnut size balls. Bake on cookie sheet in a 350° oven for 20 to 30 minutes.
Mix all ingredients. Put in covered jar or canister. Shake occasionally until oil is absorbed. They taste better if made and set for a day.
Preheat oven to 400°. Cream butter thoroughly. Add sugar gradually, beat until fluffy. Add remaining ingredients except nuts; beat well. Drop by rounded teaspoons on ungreased cookie sheets. Top each cookie with a walnut half. Bake at 400° for 8 to 10 minutes. Yields 3 1/2 dozen.
Mix milk and lemon juice. Add pineapple, mixing well. Fold in whipping cream. Pour in pie crust. Chill overnight.
Wash and chill container and dash for 3 or 4-quart ice cream freezer. Combine bananas, sugar, orange and lemon peels and lemon and lime juices. Blend thoroughly. Set aside for 10 minutes.
Combine tuna, mayonnaise, sour cream, parsley, lemon juice and garlic salt. Slice bread lengthwise; spread with margarine. Place cheese and tuna mix between bread halves. Wrap in foil. Bake at 350° for 25 minutes.
Heat oil in large skillet over medium-high heat. Add beef; cook and stir until no longer pink. In small bowl, combine jelly, cornstarch and mustard; blend well. Add jelly mixture and frozen vegetables to meat. Cover and simmer 5 to 7 minutes, until vegetables are crisp-tender, stirring frequently. Serve over rice, if desired. Makes 4 servings.
Mix yellow cake mix, one egg and melted butter. Press into 13 x 9-inch pan. Cream together cream cheese, powdered sugar and remaining 2 eggs. Pour over cake dough. Bake at 350° for 30 to 40 minutes or until lightly browned. Cut into squares.
Crush cookies and pat 2/3 into a 9 x 13-inch pan. Beat sugar, lemon juice, egg whites and thawed strawberries for 8 minutes. Fold in Cool Whip and spread over crumbs in pan. Top with rest of cookie crumbs. Freeze. Do not defrost to serve.
Mix ingredients together. This is better after it sets 12 to 24 hours in the refrigerator. Serve with crackers. Top with ring of sweet hot pepper, if desired.
In skillet, brown hot dogs, celery and onions in oil until tender. Add beans, ketchup, brown sugar and mustard. Heat; stir. Pour into baking dish. Mix muffin mix, egg and milk. Spoon around edge of dish. Bake at 400° for 25 minutes or until golden brown.
Melt peanut butter and butter or margarine in a medium saucepan. Remove from heat. Pour in sugar, then Rice Krispies. Blend well. Chill and roll into desirable size balls.
Beat margarine and sugar until fluffy. Add flour and graham cracker crumbs. Mix well. Press in bottom of a greased 9 x 9-inch square pan. Sprinkle with remaining ingredients. Bake at 375° for 15 to 20 minutes. Cool and cut in bars. Makes 16 servings.
Mix all together and pour over crackers. Coat crackers and let set. (Do not bake.)
Preheat oven to 450°. Saute onions, celery and green pepper in butter. Add remaining ingredients; mix well. Pour into 1 1/2-quart casserole. Bake for 30 minutes or until brown.