HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice onions and brown in fat. Add ground rump and brown well. Add all other ingredients. Cover. Cook over slow fire about 40 minutes, stirring occasionally.
Drain mandarin oranges and pineapple well. Mix jello, cottage cheese, crushed pineapple, oranges and Cool Whip well. Chill.
Wet corn in water. Salt and pepper each ear. Dip in flour. Dip quickly in water and then in flour again. Add 1 at a time to hot oil. Cook until brown. This corn needs no butter or margarine. Serve in corn dishes with corn holders to make handling easier.
In a large mixing bowl, stir together first 6 ingredients. Combine remaining ingredients and stir into mixing bowl until dry ingredients are moistened. Cover and refrigerate until ready to bake. Batter will keep for several weeks. When ready, stir batter. Fill greased tins 2/3 full. Bake at 350° for 20 minutes or until done. Makes 5 dozen.
Mix well! Grease and flour 9 x 13-inch pan. Bake at 150° for 15 minutes; 300° until done.
Mix all ingredients together. Drop by teaspoons on greased cookie sheet. Bake at 350° until light brown.
Melt butter; mix with flour and pecans. Pat in bottom of 8-inch square pan or dish. Bake at 350° for 15 minutes; let cool. Mix together cream cheese, 1 cup Cool Whip, powdered sugar and 1 teaspoon vanilla; spread over crust. Mix together pudding, 1 cup Cool Whip, pumpkin, milk, 1/2 teaspoon vanilla and pumpkin pie spice. Put on top of cream cheese mixture. Spread Cool Whip over the top.
Cook sausage; cook rice. Mix first 6 ingredients. Place in casserole dish. Top with 1/2 cup cheese. Bake for 30 minutes at 350° until hot.
Pour pineapple juice into a 2-cup measure. Add water to make 2 cups. In saucepan, add sugar, tapioca and salt. Over medium heat, bring to a boil, stirring. Remove from heat. Let cool 20 minutes. Stir in pineapple. Refrigerate 30 minutes.
Mix gelatin, water and tea. Add oranges and pineapple. Congeal slightly. Add chestnuts and set until firm. Put whipped cream and grated orange rind on top.
Mix all ingredients except tortillas and spread on tortillas. Roll up and chill 2 hours. Cut into 1-inch slices and lay flat on serving platter for festive spiral hors d'oeuvres.
Cook rice; drain. Cook sausage and onion; drain. Add parsley and garlic powder. Mix all together.
Put sugar, corn syrup, water, salt and raw peanuts in a 2-quart bowl suitable for microwave oven. Cook on High 5 minutes. Stir and cook 13 to 15 minutes (hard crack stage). Stir twice in last minute. Add butter, baking soda and vanilla. Pour on greased cookie sheet. Let cool and break up.
Mix together sherbet and 3/4 of the Sprite. Great for showers and parties!
Boil 2 large potatoes. Mash well. Boil 2 cups water and add mashed potatoes. Brown flour in butter, stirring constantly. Add to potato mix. Boil 3 minutes. Grate Cheddar or Swiss cheese. Add slowly to potato mix turned to low. Stir continuously as cheese melts. Serve with grated onion on top.
Combine all and mix well. Bake at 325° for 35 to 40 minutes in a 9 x 13-inch pan. Cool.
Blend all ingredients together. Form into ball. Leave plain or top with parsley flakes or paprika to make festive. Serve with your favorite crackers.
Mix limeade, lemonade, orange juice, 7-Up and whiskey in a large punch bowl. For extra tangy flavor, add 3 packages whiskey sour cocktail mix. Add orange slices, cherries and ice.
Beat egg white with water; mix well with spices. Pour over pecans; toss until pecans are coated and bake until pecans are dry, about 1 hour at 250°. Stir to turn pecans.
Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown), add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.
Mix Bisquick, sugar and pecans. Add beaten eggs. Bake at 325° for 30 to 35 minutes. Cut in squares while warm. Bake in sheet cake pan. Cool and serve.
Mix oil, eggs, sugar, nuts, squash and vanilla. Add dry ingredients. Bake at 325° for 1 hour. Makes 2 loaves.
Pour Kool-Aid (flavor of choice) over ice. Stir in vodka. Best after mowing the lawn.
Cool till it seems brittle when dropped in cold water. Add 1 tsp. vanilla and 1/2 soda. Mix and pour into well buttered platter and spread to edges. Cool & pull till white & brittle. Be sure hands are well buttered during pulling to prevent blisters.
Melt together chips, peanut butter and margarine. Pour mixture over cereal and coat thoroughly. Place sugar in heavy plastic bag. Put 1/3 of cereal at a time in bag and shake until coated.
Mix apples, sugar, oil, nuts, eggs and vanilla together. Mix flour, soda, cinnamon, nutmeg and salt together. Combine the apple mix and the flour mix; mix well. Pour into a 9 x 13-inch greased and floured cake pan. Bake at 350° for 45 minutes or an hour.
Heat oven to 400°. Grease 8-inch cast-iron skillet well. In large bowl combine muffin mix, wheat germ, cereal and sesame seed. In small bowl, using fork, beat milk and egg to blend. Stir liquid mixture into dry ingredients. Pour batter into prepared skillet. Bake 15 to 20 minutes until golden brown. Place skillet on wire rack to cool completely; cut bread into wedges and serve. Yields 8 servings.
Boil squash in salt water until tender. Drain. Add all the other ingredients and mix well. Bake in casserole dish in 450° oven for 20 minutes.
Combine yellow cake mix, 1 egg (beaten) and 1 stick margarine (melted). Spread in oblong 9 x 13-inch pan and bake for 12 to 15 minutes at 350°. Remove cake from oven and top with the marshmallows. Return to oven to melt marshmallows.
Drain fruit, reserving 1 1/2 cups syrup. Combine butter, spices, marmalade and reserved syrup. Bring to a boil; cook for 2 to 3 minutes. Reduce heat; gently stir in fruit. Heat for 15 minutes. Serves 6. Great to make ahead. Stores well in refrigerator, but should be reheated to serve.
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Stir in condensed milk, vanilla and Cool Whip. Pour into freezer can. Add enough milk to fill can 3/4 full. Let set 1 hour (I don't).
Combine butter, sugar and eggs. Mix well. Combine the flour, baking powder and salt. Stir in butter mixture alternately with egg nog; mix only until dry ingredients are moistened. Fold in pecans, raisins and cherries. Spoon into a greased loaf pan. Bake at 350° for 60 minutes or until bread tests done.
Mix shortening and sugars well. Add vanilla. Beat and add eggs. Add flour and baking soda; then add chips. Batter should barely stick to finger. Drop on ungreased pan and bake at 325° for 8 to 11 minutes, until golden brown. They will not look done (this keeps them soft). For variety, add other flavored chips.
Pour half corn bread crumbs in bottom of baking dish. Add the squash mix and top with the rest of corn bread crumbs. Bake at 400° for 35 minutes. Freezes well.
Blend all ingredients. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes.
Stir ingredients until sugar dissolves. Add to cabbage, carrot and onion. Stir together for 5 minutes. Refrigerate 1 hour before serving.
Melt butter in a large skillet over medium heat. Add pork chops and brown, about 5 minutes on each side. Push chops to one side of skillet. Combine honey and cranberry-orange relish in skillet. Add apples and toss to coat with mixture. Cook about 5 minutes longer to heat apple mixture. Makes 4 servings.
Dip chicken in a little more than 1/3 cup butter; roll in potato chips seasoned with garlic salt. Grease baking pan and arrange chicken in it. Bake at 375° for 1 hour.
Mix together and form into balls. Bake at 425° for 7 to 8 minutes.
Melt chips and bits in double boiler. Remove from heat. Add noodles. Mix good and drop by small spoonful on ungreased cookie sheet. Refrigerate 20 to 25 minutes. When melting bits, don't get too hot.
Melt margarine in baking dish. Mix dry ingredients in pie tin. Pat chicken breasts dry. Roll in melted margarine. Arrange in bottom of baking dish. Sprinkle the dry mixture over the top of chicken. Bake for 1 hour, uncovered, in 350° oven.
Combine first 6 ingredients and roll into a ball. Roll in chopped nuts. Refrigerate a few hours. Let stand at room temperature about 1/2 hour before serving.
Mix all ingredients together and top with chopped walnuts. Chill for several hours. This is also good using blueberry filling.
Mix and pour into unbaked pie shell. Bake at 340° for 30 to 50 minutes. Extra good with or without whipped cream.
Stir flour, cornstarch and 1/4 cup sugar. Rub in butter with fingers until crumbly and no large particles remain. Place in ungreased 8 or 9-inch round baking pan with a removeable bottom or in a 9-inch spring-form pan. Press firmly into an even layer. Along edges make an impression with a fork. Bake at 350° for about 40 minutes. While hot, cut into wedges. Sprinkle with sugar.
Mix with hands or fork until crumbly, then press into pie pan to form crust. Reserve 1/4 cup mixture to sprinkle on top of pie filling.
Mix together. Melt 1 stick butter in bottom of 9 x 13-inch pan. Pour batter in pan over melted butter. Take one or 2 cans of any fruit or pie filling; pour over batter. Bake until golden brown, about 45 minutes to 1 hour, at 350°.
Melt 1 stick butter and add cracker crumbs. Spread into a 9 x 13-inch pan. Chill. Beat 2 sticks butter, sugar, vanilla and eggs together for 20 minutes. Spread over crust. Add sliced bananas, pineapple, Cool Whip, coconut and nuts. Chill for 8 hours before serving.
Mix first 4 ingredients together, make into balls and put into refrigerator for 45 minutes.
Blend together the cream cheese, sugar and Cool Whip. Spread on cool crust and chill. Dissolve jello in boiling water. Add frozen strawberries and crushed pineapple. Chill slightly and pour over cream cheese mixture. Keep in refrigerator.
Cook ground beef and onion until brown. Drain. Mix all other ingredients. Top with bacon strips. Cook at 350° for 45 minutes.
In a heavy sauce pan, over medium heat, mix the sugar, milk and butter; stirring until sugar is dissolved. Cook to a soft boil. Add peanut butter and 2/3 of the jar of marshmallow creme, mixing well; add vanilla. Blend well and pour into a buttered 9 x 13 inch pan. When cooled, cut into squares.
Mix at medium speed cheese, yogurt or milk, parsley, onion and tarragon until well blended. Cover and chill at least 30 minutes. Serve with raw vegetables.
Mix together the flour, margarine and nuts. Press into a greased deep dish baking dish. Bake at 350° for 15 minutes or until lightly browned. Allow to cool completely. Mix sugar, cream cheese and 1 cup Cool Whip. Spread on pastry.
Slice bread across into 1/2-inch slices. Slice cheese into 1/4 to 1/2-inch slices. Beat eggs in a bowl; soak each slice of bread in eggs. Place in hot oil; brown lightly on each side. Place bread slices on cookie sheet. Place 1 slice of cheese on half of fried bread slices; cover with second slice. Preheat oven to 350°. Place in heated oven until cheese is melted. Make as many as needed. Usually, 1 to 2 are enough if served with side dishes. Makes great brunch or lunch.
Cook carrot pieces in 1-cup boiling water with salt in a medium saucepan 10 minutes or until tender; drain carrots and place in a serving bowl. Stir together orange juice and cornstarch in a small saucepan until smooth. Stir in butter and honey; cook over medium heat, stirring constantly, 4 minutes or until thickened. Pour over carrots and toss to coat. Yield: 4 servings.
Combine soup, milk and cream cheese in saucepan until smooth. Add potatoes and onions. Pour into 2-quart oblong buttered casserole. Cover and bake 1 1/4 hours at 350°. Remove and top with cheese. Return for 5 to 7 minutes to melt cheese.
Boil 3 peeled sweet potatoes in water with pinch of salt until tender. Add butter and mash while still hot. Add all spices and vanilla; mix well. Stir in sugar; add egg yolks, beating well after. Pour into pie shell. Bake at 350° for 30 to 40 minutes until pie is set and lightly browned.
In a skillet, brown ground beef and onion. Stir in tomato sauce and taco seasoning. Remove skillet from heat. Stir together soup and milk. Spoon half of soup mixture into a 9 x 13-inch baking dish. Cut tortillas in half. Use 8 halves to place over soup in dish. Spoon meat mixture over tortillas. Top with remaining tortillas. Spoon remaining soup over tortillas. Top with cheese. Bake at 350° for 25 minutes. Serve with salsa.
Mix cream cheese, garlic salt, and onions until creamy. Cut crust off bread. Spread cheese mixture on bread and cut into 3 strips. Cut bacon into fourths. Roll each piece of bacon around each strip of bread and secure with a toothpick. Bake at 350° for 15 minutes. (These can be frozen before baked.)
Rinse beef under running water to rinse off salt. Shred into small pieces. Mix cream cheese, sour cream, milk and beef. Add onion and ripe olives. Bake at 350° for 20 minutes. Serve hot with crisp, raw vegetables as dippers.
Butter bottom of square baking dish. Put rice, onion soup mix package, mushroom soup and water into baking dish. Gently mix together. Place pork chops on top of rice mixture. Cover with tinfoil and bake at 375° for 45 minutes. Remove foil and bake for another 15 minutes at 400° to brown pork chops. Cooking time is 1 hour! Dirty dishes!!
Place whole green beans in baking dish. Arrange bacon on top of green beans. Pour Catalina dressing over this. Do not cover completely. Bake at 350° until bacon is done.
Cream the sugar and margarine. Add eggs using mixer at medium speed. Reduce speed and add dry ingredients that have been sifted together. Add sour cream. Add flavoring.
Combine yeast, honey and 1/2 cup of milk together until yeast is dissolved. Place rest of milk, butter and salt in bowl. Add yeast mixture to bowl and add flour. Knead dough for 8 to 10 minutes. Place kneaded dough in buttered bowl and let rise until doubled in bulk. Punch dough down and knead 5 minutes. Divide dough in half and shape into loaves. Place dough in 2 buttered loaf pans and let rise until doubled in bulk. Slash loaves with a razor and brush with water. Bake at 400° for approximately 40 minutes.
Combine warm milk, 1/4 cup sugar and butter or oleo. Dissolve yeast, water and 1 teaspoon sugar. Combine yeast and milk mixtures. Add well beaten egg. Blend in flour well into mixture. Turn on lightly floured surface and knead 2 minutes. Allow dough to rest 15 minutes. Divide dough in half. Roll each half into rectangle 1/4-inch thick. Combine and sprinkle dough with brown sugar, 3 tablespoons white sugar and cinnamon. Roll and place in greased loaf pans. Let rise in warm place until double, about 1 hour. Bake in preheated 350° oven about 30 minutes or until brown.
Mix jello with 1 cup hot water and all food coloring. Let partially jell and add remaining ingredients.
Boil sugar, margarine and milk together for 6 minutes. Put chocolate, Marshmallow Creme and nuts in a large bowl. Pour boiling syrup over ingredients in bowl. Beat until chocolate is all melted. Pour into a lightly greased pan or platters. Let stand at least 4 to 6 hours before cutting. Store in tin box.
In 2-quart glass dish, microwave the following: peanuts, sugar, syrup and salt on High for 4 minutes (no lid). Stir and microwave 4 more minutes. Put in soda and stir quickly until foamy. Put on cookie sheet and spread out quickly. Cool and break apart.
Mix all together in the order given. Pour into unbaked 9-inch pie shell. Bake at 300° for 30 to 40 minutes.
Step 1: Mix flour, 1 stick butter or margarine and chopped pecans and put into 9 x 13-inch pan. Bake at 350° for 20 minutes until brown. Let cool.
Combine all ingredients and mix well. Chill and serve with fresh fruit. (Delicious.)
The dish requires certain fish that are obtainable only in France. However, even with substitutes, you will find it excellent and unique. In a large casserole, heat the oil. Add the onions, tomatoes and garlic. Cook over low heat for 5 minutes, stirring occasionally. Add the bay leaf, salt, saffron, pepper, fish and boiling water. The more different kinds of fish you have, the better the results will be. Add the lobster and cook for 10 minutes. Add the shrimp and wine; stir gently so as not to break up the fish and cook for 10 more minutes. Correct the seasoning, bearing in mind that the dish should be fairly spicy. Prepare individual soup plates for each person. Place pieces of fish, lobster and shrimp in each plate and pour the soup on top. Serve with toasted French bread.
Heat oven to 375°. Arrange carrots in ungreased baking dish. Layer cauliflower over carrots. Dot with margarine. Sprinkle with salt and nutmeg. Cover and bake until vegetables are tender (50 to 55 minutes). Sprinkle with cheese and garnish with parsley.
Mix all ingredients in a pail. Mop small areas at a time with a minimum of liquid. Safe for all tile and linoleum floors, but don't use on cork or wooden floors.
In a heavy saucepan, heat sugar, syrup, water and salt to 290° using candy thermometer. Add peanuts. Reduce heat to medium and stir constantly. Cook until syrup spins a thread 300° on thermometer, add butter, then baking soda. Beat rapidly with spoon and pour on a buttered surface, spreading 1/4 inch thick. When cool, break into pieces.
Melt butter in saucepan and garlic; cook for 4 to 5 minutes. Blend mustard and sugar. Add to pan, along with remaining ingredients, except ribs. Bring to a boil. Salt ribs and place, bone side down, on grill over slow coals. Broil 20 minutes; turn and brown other side. Turn, meat side up, and broil 20 minutes longer. Brush meat side with sauce and continue to broil 20 to 30 minutes, until done. Baste occasionally. Brush sauce on both sides of ribs; broil 2 to 3 minutes for a fine finishing.
Put all ingredients in a casserole with a tight lid. Cook for 5 hours at 275°.
Bring to boil the butter and water; cool slightly. Add 1 cup flour; add eggs, one at a time and beat well. Spread in 9 x 13-inch pan that has been sprayed with Pam. Bake at 400° for 30 minutes.
Boil, bone and tear apart chicken. Combine chicken, celery soup and mayonnaise. Put rice in bottom of casserole dish. (Also a little broth.) Put chicken combination on top. Cook approximately 30 to 40 minutes at 400°. Put noodles on top to serve.
Mix gently with hands. Roll out, when smooth, into flat pan, 1/4-inch thick, or cut into shapes. Bake at 350° for 15 minutes. Sprinkle with sugar. Store in an airtight container.
Wash Arugela well. Pat dry. Chop coarsely. Sprinkle with cheese, salt and pepper. Mix olive oil and lemon juice well and dress salad. Toss lightly. Serves 4.
Brown flour in oil to make a roux. Add next 4 ingredients. Cook until tender. Pour mixture into 1 gallon simmering water. Stir well, adding next 4 items. Boil slowly 2 1/2 hours. Add shrimp and crab; cook 1/2 hour. Add oysters for last 10 minutes. Serve over rice in soup bowls. Serves 14 to 16.
Brown ground beef; drain off fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients except noodles. Pour about 1 cup sauce on bottom of 13 x 9 baking pan. Layer 3 pieces uncooked noodles over sauce. Cover with about 1 1/2 cups sauce. Spread half of cheese mixture over sauce. Repeat layers. Top with layer of lasagna and sauce. Cover with foil. Bake at 350° for 55 to 60 minutes. Remove foil. Bake 10 more minutes. Let stand 10 to 15 minutes before serving.
Melt 1 tablespoon butter in large saucepan over medium heat; add mushrooms and cook until tender, stirring constantly. Remove from saucepan; set aside. Melt 1/3 cup butter in saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 1/2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in whipping cream and next 5 ingredients. Cook, stirring constantly, until cheese melts and mixture is smooth; stir in ham and chicken. Add enough of remaining 1/2 cup milk for a thinner consistency, if desired. To serve, spoon into shells and sprinkle with paprika. Yields 12 servings.
Cream together cream cheese, milk and confectioners sugar, then add Cool Whip. Break cake into little bites. Put this in 9 x 13-inch pan. Spread cream cheese mixture over cake. Pour strawberries and strawberry glaze over cake and Cool Whip mixture. Let get cold before serving.
Mix dry ingredients. Dip breasts into beaten eggs, then the crumb mixture. Brown lightly in hot oil. Put a small amount of spaghetti sauce in baking dish. Lay the breasts on sauce. Put a small amount of sauce on each breast. Sprinkle a little more Parmesan cheese over each. Add some Mozzarella cheese. Bake at 350° for 20 to 25 minutes.
Wash squash and cut up into pieces. Boil until tender. Drain well and mash. Add all but 1/2 of the margarine to squash. Melt remaining margarine. Pour squash mixture into baking dish, sprinkle with cracker meal and pour melted margarine on top of casserole. Bake at 350° for about 1 hour or until bubbly and brown on top. Serves 6 to 8.
Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in pressure cooker. Drop meatballs into soup mixture. Place cover on cooker. After starts giggling," cook 10 to 20 minutes at 15 pounds pressure.
Cut meat into small cubes. Cook with chopped onion in 2 to 3 inches water until tender. Chop and add potatoes and macaroni and cook on low heat until done. Add remaining ingredients except rice and sugar. Heat through. Add rice and sugar, if desired, to taste. Makes stew-like soup.
Cream sugar and butter; add eggs, one at a time, mixing well after each egg. Sift flour and salt together. Add alternately with cream. Add flavorings. Bake in tube pan (prepared with butter and flour). Bake at 325° for 1 hour or more, until well done.
Slice potatoes in greased casserole and crumble beef on top. Sprinkle on the salt and pepper. Slice onion and spread over the beef. Spread kidney beans over the onion. Cover all with undiluted tomato soup. Bake in 350° oven for 1 1/2 hours in covered baking dish.
Cream together Crisco and sugar. Add eggs, one at a time. Combine flour, salt and baking powder. Add milk and flour mixture alternately to creamed mixture. Add coconut and coconut extract. Grease large tube pan; cook at 325° for 1 hour and 25 minutes, starting in cold oven. Let cool in pan.
Line a 9 x 13-inch dish with crushed chips. Mix rest on ingredients and spoon over. Top with more chips. Bake at 350° for 30 to 45 minutes. Serve with green onions and salsa.
Combine all ingredients in saucepan; stir well. Bring to a boil, cover and reduce to low heat. Simmer 1 hour. Yields 3 cups. Excellent!
Mix all together in pot; cook slowly for 1 hour. Can simmer up to 4 hours. Serves approximately 12 cups.
Brown pork chops in a small amount of oil. Put in a shallow casserole and put 1/4-inch slice of lemon (rind and all) on top of each chop. Add a scoop of cream of mushroom soup on top of the lemon, using the whole can of soup on top of the 6 pork chops. Fill the soup can 1/3 full with water and drizzle over chops. Cover and place in 350° oven for 1 hour. (Lemon is also edible.)
Bring sugar, cornstarch, syrup, vanilla and cold water to a boil and cook until thick; remove from heat. Add Jell-O and coloring. Pour over fresh strawberries that have been placed in a baked pie shell. Then top with whipped cream.
Bring to a boil butter, cocoa and milk, stirring constantly until thick. Remove from heat. Add other ingredients and mix until blended. Spread immediately on top of hot cake. I start making my frosting about 3 or 4 minutes before the cake is done baking. This fudge frosting tastes like fudge candy on top of a cake.
Preheat oven to 400°. Cut bread to, but not through, the bottom, into 12 slices. Place on a baking sheet. Combine cheese, salad dressing, basil, garlic powder, oregano and onion salt in a small bowl and mix well. Spread the mixture between slices and over top of bread. Bake about 12 minutes, until golden brown.
Add cinnamon to dry jello. Add hot water to jello mix. Add apple juice to jello mix. Stir jello well; then add other ingredients and pour into dish and refrigerate.
Combine first 4 ingredients into a punch bowl. Just before serving, pour in ginger ale and stir well. Garnish with ice ring.