HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring pepper, sugar and vinegar to a rolling boil. Take off stove and let set 5 minutes. Then stir in Certo, mixing well. Pour into glasses and seal.
Bake crescent rolls at 325° for 7 to 10 minutes until golden brown; cool. Mix cream cheese, mayo or salad dressing and dry dressing; spread on flat rolls. Mix veggies; add Cheddar cheese to veggies. Sprinkle on top of cheese mixture; chill. Cut into 2 x 2 squares.
In a Dutch oven casserole, saute orzo in oil, stirring all the while, until orzo is just beginning to take on color. Carefully pour in (it will splatter) the chicken broth and seasonings. Cover pan and simmer mixture for 40 minutes, or until orzo is tender and liquid is absorbed.
Cream margarine and sugar until fluffy; add eggs, one at a time then add vanilla. In separate bowl, add dry ingredients and mix. Add buttermilk alternating with dry ingredient mixture to egg mixture. Bake at 350° for 1 hour in a greased and floured tube pan.
Heat skillet. Butter 1 slice of favorite bread on both sides. Use the rim of a small juice glass to cut a hole in the middle of bread. Put bread and "hole" in the skillet. Break 1 egg and put it in the hole. Add salt and pepper. Turn bread when egg turns white, turn "hole" too. Serve with "hole" as lid to cover "toad." Serve with orange or grape juice . Yields 1 serving.
Mix all together as directed on box. Then stir in 6 ounces chocolate tidbits. Bake at 350° for 50 to 60 minutes in Bundt pan. Remove from pan after cool.
Cream sugars and margarine; add oil, egg and vanilla. Mix well. Add coconut and rolled oats. Sift together the flour, baking soda, cream of tartar and salt and add in parts to other mixture. Mix in Rice Krispies. Drop by teaspoon onto ungreased cookie sheet. Bake 10 to 12 minutes in 350° oven.
Cream oleo and sugar, then add eggs. Slowly add cocoa. Add flour, milk and vanilla. Beat at medium speed until light in color. Add nuts. Spread in 9 x 13-inch cake pan. Bake 12 to 15 minutes at 450°. Watch the last couple of minutes so the edges don't burn.
Mix Stove Top as given on package. Line sides and bottom of a 9-inch pie plate with stuffing. Flake turkey and place over stuffing mix. Add cheese. Beat eggs and milk and pour over turkey. Bake 30 minutes in a 350° oven.
Layer 1/3 of Fritos in bottom of round 2-quart casserole dish. Spread 1 can of chili over chips. Add 1/2 of onions (optional) and 1/2 of cheese. Repeat procedure, starting with chips. Bake at 350° for 30 minutes or until bubbly. Put rest of chips on top.
Dissolve jello in boiling water. Add blueberry juice. Reserve 3/4 cup of this mixture and let set and thicken. Place rest of jello in pans and add drained blueberries, pineapple and nuts. Whip Cool Whip and reserved fluid and top.
Everything should be drained real good. Fry bacon crisp. Drain on paper towel. Saute chopped onion in bacon grease until light golden brown. Drain on paper towel. Drain 2 cans kraut and put in mixing bowl. Drain whole tomatoes; cut up tomatoes before putting them in mixing bowl along with kraut, bacon and onion. Add brown sugar. Mix all this together in the bowl so the sugar is mixed good, then put it in baking dish and bake 1 hour in 350° oven.
Combine all ingredients except cheese and bread cubes or potato chips. Pile lightly into baking dish (3-quart). Sprinkle cheese and bread cubes or potato chips on top and bake at 350° for 30 minutes or until bubbly. Makes 6 servings.
Beat egg whites until stiff. Gradually add powdered sugar, almond extract and salt. Fold in nuts and dates. Drop by teaspoonfuls on buttered tin. Bake at 325° for about 30 minutes or until delicate brown.
In large mixing bowl, put milk, oil, warm water, sugar and salt. Put yeast into the dry ingredients. Mix well; roll out, cut with biscuit cutter and put in pans. Let rise until double. Bake at 375° until done.
Melt butter in 9 x 13-inch pan. Mix in graham cracker crumbs and press into bottom of pan. Sprinkle chips, nuts and coconut on top of crumbs. Dribble can of sweetened condensed milk completely over the top. Bake in 350° oven for 20 to 23 minutes.
Cook the first 3 ingredients in salted water until tender. Melt the oleo; add the flour and salt and stir well. Add 1 teaspoon of salt and milk. Cook until thick and cheese is melted. Add potatoes. Add Heinz 57 sauce and tomatoes after draining the juice. Add 1/8 cup minced parsley. Heat and serve.
Beat eggs until light and fluffy. Beat in buttermilk; add soda. Sift dry ingredients together and add to egg mix, beating after each addition. Stir in butter. Fold in strawberries (mince in blender first). Bake on buttered griddle until bubbles form but do not burst. Turn.
Beat eggs. Mix dry ingredients together and then mix all ingredients together in a large bowl. If potatoes are grated ahead of time, put them in milk to avoid discoloration. Drop pancake mix by large spoonfuls onto hot griddle. Reduce heat. Brown on both sides and then remove to a warm dish.
Combine flour, margarine and pecans. Press into 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Let cool. Combine cream cheese and confectioners sugar until creamy. Fold in 1 cup whipped topping; spread on top of crust. Mix both packages of pudding mix with 2 cups milk. Spread on top of cream cheese mixture. Top with remaining whipped topping. Grate Hershey bar; sprinkle on top.
Mix and store in airtight container. Use 2 or 3 heaping teaspoons of mixture to 1 cup boiling water.
Blend mayo and mustard. Toss gently with other ingredients. Cover and chill several hours. Just before serving, add chow mein noodles. Makes 8 servings.
Knead cheese and flour. Add butter and knead again. Take a teaspoon of dough and wrap around olive. Freeze. Bake at 400° for 15 minutes. Makes 6 dozen.
Heat oven to 375°. Generously grease or line 12 muffin cups with paper liners. In large bowl, combine quick bread mix, water, oil, pineapple and egg; stir to moisten all ingredients. Fill prepared muffin cups 3/4 full. Place 1 mounded teaspoonfuls soft cream cheese on top of batter in each muffin cup. Sprinkle with almonds. Bake at 375° for 20 to 30 minutes, or until toothpick inserted in muffin comes out clean. Cool 5 minutes; remove from pan. Refrigerate leftovers. Makes 12 muffins.
Combine oats and margarine in microwave-safe bowl. Microwave (High), uncovered, 3 to 4 minutes until heated through. Stir in sugar and syrup until blended. Microwave (High), uncovered, 1 1/2 to 2 1/2 minutes, until heated and sugar is dissolved, stirring once. Evenly press into lightly greased 8-inch square microwave-safe bowl; set aside. Microwave chocolate bits in uncovered glass bowl, 1 1/2 to 2 minutes until soft, stirring once. Stir until smooth. Blend in peanut butter. Spoon onto oat mixture. Spreading evenly. Refrigerate. Cut into squares or bars.
Cream sugar and margarine. Add salt and eggs and mix well. Blend in syrup and flour. Bake in greased and floured pan, 10 1/2 x 15 1/2 x 1/2-inch pan at 350° for 22 minutes. Ice while brownies and icing are warm.
In large bowl combine condensed milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into serving bowl. Top with wafers, bananas, and pudding. Repeat layering, ending with pudding. Chill. Add whipped cream and crushed vanilla wafers.
Preheat oven to 400°. Remove stems from mushroom caps; set aside. Place caps, stem-side up, on baking sheet. Chop enough mushroom stems to measure 1/2 cup. In medium bowl, combine chopped stems, ham, bread crumbs, bell pepper, garlic and dressing; mix well. Spoon filling into mushroom caps, gently pressing filling into caps, Bake 18 to 20 minutes or until mushrooms are tender and filling is golden brown. Yields 24 to 30 mushrooms.
Mix ingredients in skillet and cook until peanuts stop popping. Add 1/2 teaspoon of soda and mix well. Pour on buttered paper and cool. Break into desired pieces.
Cream the butter. Add the sugar and beat until fluffy. Add the warm water. Alternate with flour, sifted with the baking powder. Add the vanilla. Bake at 325°.
Combine beef, 1 tablespoon Worcestershire sauce, breadcrumbs, egg, garlic, salt and pepper. Shape into 1-inch balls. Add oil to skillet and swirl to cover bottom of pan. Heat very hot. Add meatballs, shaking pan to brown all sides. Combine remaining Worcestershire sauce, brown sugar, honey, pineapple juice, ginger and cornstarch; stir to blend. Add to meatballs and heat, stirring, until sauce is bubbling, clear and thickened.
Brown chopped onion in 2 tablespoons of butter. Soak bread in milk and stir to break up. Combine all ingredients, except bread crumbs, and put in large casserole. Refrigerate overnight. Before baking, sprinkle with bread crumbs that have been browned in 2 tablespoons butter. Bake at 350° for 30 to 45 minutes. Serves 6.
Cream shortening and sugar. Add eggs, then dates. Add dry ingredients. (Two cups of Angel Flake coconut may be used in place of dates.) Bake at 350° for 10 to 12 minutes. Do not overbake!
Dice and put salt pork in deep pan. Cook slowly until fat is melted and pork bits are crisp and brown. Add onion. Cook slowly until light brown. Add potatoes and water. Cook until potatoes are tender. Add cream-style corn and milk. Heat, then add butter, salt and pepper to taste.
Microwave 3/4 c. margarine and 2 ounces chocolate squares on High for 1 to 2 minutes or until melted, stirring every 30 seconds. Stir in crumbs, coconut and peanuts. Press onto bottom of 9 x 13-inch pan baking pan. Chill for 30 minutes.
Boil chicken; let cool and debone. Cook broccoli; drain and cool. Mix curry, soups and mayonnaise together. Place broccoli in buttered casserole dish (oblong). Break chicken in pieces and put on top; pour sauce over this. Cover with cheese and bread crumbs or croutons. Bake at 350° for 25 minutes.
Combine butter, mustard and poppy seed. Slice buns in half and spread mustard mixture on both slices of bread. Arrange ham and cheese in buns. Wrap in foil. Bake for 20 minutes at 350° or until hot.
In a large container, drain fruit cocktail and oranges thoroughly. Mix instant (dry) puddings with the pineapple. Add this to the fruit. Stir in the Cool Whip. Refrigerate.
Beat sugar, eggs and oil together until well blended. Stir together dry ingredients and fold in apples. Pour into a 9 x 13-inch pan and sprinkle with cinnamon and sugar. Bake at 350° for 60 minutes.
Fill a 5-quart pot half full of water; bring to a boil. Add all ingredients, except shrimp, crab boil and salt; return to boil and add shrimp and crab boil. Boil 5 minutes, then stir in salt to dissolve. Cover. Remove from heat and let set 30 minutes. Remove drained shrimp to a large bowl and cover with ice. Serve right away or chilled.
Spread potatoes in bottom of 9x13 baking dish and allow to thaw completely (2-3 hours). In a sauce pan, brown onions in 2 tablespoons of margarine. Stir in the soups, milk, sour cream, salt and pepper. Stir and heat until mixture reaches the first hint of a simmer. Then pour over potatoes and mix well. Mix corn flake crumbs with melted margarine and spread over potatoes. Bake uncovered about 50 minutes at 350°. Serves 12-15.
Bone chicken and then add all ingredients to cooked spaghetti. Stir until cheese melts. Put in casserole dish and bake at 350° until casserole bubbles. Serve with garlic bread and green salad. Serves 8 to 10.
Brown beef and drain. Add rest of ingredients, except tortillas and shredded cheese. Simmer for 20 minutes. Have ready the tortillas and cheese. Place each tortilla on a paper towel. Put about 1/4 cup meat mixture along side of tortilla. Sprinkle with 2 tablespoons of cheese. Roll up. Wrap in a paper towel and then wrap in foil. Refrigerate or freeze.
Combine first 3 ingredients. Cut 2 slices from onion; set aside, mince the rest. Add with next 6 ingredients to crumbs; blend. Shape into oval loaf on shallow pan. Gash part way through center, spread with catsup. Insert onion slices on top. Brush with salad oil. Bake in moderately hot oven at 400° for 45 minutes.
In a large skillet, cook beef until no longer pink; drain. Stir in the soup, milk, mushrooms and bouillon. Reduce heat. Simmer uncovered for 10 to 15 minutes, stirring occasionally. Serve over mashed potatoes. Makes 4 servings.
Cook onion and celery in oleo until soft (not brown), then mix everything together well in casserole. Top with shredded cheese and bake until hot and cheese bubbles.
Combine and pour over meat and stir the cornstarch, sugar, ginger, soy sauce and lemon juice. Clean, seed and cut into squares the peppers and onion. Brown meat in hot oil. Remove from pan. Reduce heat; add peppers, onion, garlic and water. Cook to tender-crisp; stir in meat and reheat. Serve over rice or noodles.
Put all ingredients in blender and whip until smooth. Pour into quart jar and refrigerate. Keeps well.
Cook noodles in chicken broth. When cooked, drain broth and while hot, add rest of ingredients. Place in shallow baking dish. Cover with bread crumbs and bake in 350° oven for 25 minutes.
Preheat oven to 350°. In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the pocket of each chicken breast with 1/4 cup of mixture. Use a sharp knife to make pocket in side of breast. Lay stuffed breast in 9 x 13-inch baking dish and cover with sauce. Bake at 350° for 35 minutes or until chicken is cooked through and tender. Sprinkle with Mozzarella cheese and bake another 5 minutes, until cheese is melted.
Spoon vanilla ice cream and lime sherbet alternately into crust. (Make layers with vanilla on top.) Mix pistachio pudding, Cool Whip, pineapple with juice and coconut. Put over ice cream layer. Top with crushed pecans. Garnish with lime. Freeze and serve.
Cream sugar and butter; add eggs. Sift together flour, salt and baking soda. Add flour to creamed mixture with bananas. Fold in pecans. Bake at 300° in loaf pan for 1 to 1 1/2 hours.
Cook fruit cocktail for 3 minutes. Add drained pineapple and Jell-O. Stir in cheese until smooth. Let jell partly, then fold in whipped cream. Chill.
Saute onions in oleo. Add other ingredients and mix well. Put in oblong casserole dish and top with bread crumbs. Bake at 350° for 20 minutes.
Slice all fruit and cut into small pieces. Add coconut and raisins. Put in all ingredients. Sugar to taste. Be careful not to get too sweet.
Drain the salmon, reserving 1/4 cup liquid. Put meat into a mixing bowl, break apart well with a fork, then add the flour and slightly beaten egg. Add pepper, if desired. Mix well. Add the baking powder to the reserved liquid; then beat well with fork until foamy. Pour this into the salmon mixture, then stir until blended. Using two teaspoons, scoop the mixture and drop into deep fryer.
Remove sausage from casings and cook until done. Saute onion and garlic	in olive oil. Add remaining ingredients and sausage. Pull stems from	mushrooms and	stuff.	Bake on lightly oiled pan at 400° for 15 minutes.
Cook sugar and milk on medium heat until it reaches soft ball stage (use a candy thermometer). Remove from heat and add remaining ingredients. Stir and mix thoroughly; pour into buttered oblong cake pan. Makes 4 1/2 pounds of fudge.
Cook and stir ground beef and onion until meat is brown and onion tender. Stir in remaining ingredients. Add 1 to 3 cups water to desired consistency. Cover and simmer 1 1/2 hours, stirring sauce occasionally. Serves 8.
Mix sugar, milk, cocoa and stick of butter. Put on heat and cook until boiling. Cook 2 minutes, then remove from heat. Add vanilla and pinch of salt. Add peanut butter and dry oats. Stir until mix begins to harden. Drop by spoonfuls onto Saran Wrap.
Make pudding according to directions on the box. Add the cream cheese and whipped cream. Crunch the cookies up in to little crumbs like dirt. Layer the pudding and cookies one after another. Refrigerate for 30-40 minutes or until cold.
Cut beef and pork roast in small chunks. Add salt and pepper to taste. Put in large pot. Cover with water and add garlic. Bring to a boil, then cook for 2 to 3 minutes or until meat will shred with a fork. Remove from heat and shred meat and add onions. Put pot back on heat and simmer uncovered for 1 to 2 hours. Then serve on rice or make sandwiches. You may add barbecue sauce if you'd like. It will serve a "bunch".
Clean mushrooms and remove stems. Beat egg with milk. Dip mushrooms in egg, then in flour and back in egg. Mix Parmesan cheese, crumbs and garlic salt. Roll mushrooms in crumbs and deep fry until brown.
Mix in order and pour into two loaf pans (greased). Sprinkle chocolate chips on top. Bake for 60 minutes at 325°. Makes 2 loaves.
Stir together flour, sugar and baking powder. Add rest of ingredients and stir well. Drop from teaspoon about 4-inches apart onto lightly greased cookie sheet. Bake at 375° until lightly browned, about 4 to 6 minutes. Let stand a minute before removing to rack to cool.
Split wieners to within 1/2-inch of ends; insert 3 strips of cheese in each slit. Separate dough into 8 triangles. Place a wiener at the broad end of each triangle and roll up. Place on ungreased cookie sheet, cheese side up. Bake at 375° for 12 to 15 minutes or until golden brown.
Combine chicken, celery, pineapple or grapes, carrots and almonds. Blend mayonnaise with sour cream and other seasonings. Pour over chicken and toss lightly. Chill thoroughly. Arrange on salad greens and garnish with minced parsley.
Mix 50-50 water and vinegar together. Add onion, garlic and salt and pepper. Add fish to marinade and leave for 1 hour. Remove from marinade and dry with paper towels. Dredge in flour and cook in hot oil.
Mix together and bake in a Bundt pan at 350° for 1 hour. Let cool and eat!
Steam broccoli; place in casserole. Add garlic salt. Beat together milk and eggs; pour over broccoli. Layer Velveeta, croutons and melted butter. Bake at 350° until brown and bubbly.
Mix all ingredients, then put in loaf pan lined with wax paper or spray pan. Bake 1 hour at 375°.
In small bowl, pour 1 1/4 cups boiling water over oats. Add 1 stick butter. Cover and let stand 20 minutes. In another bowl, combine 1 cup sugar, brown sugar, eggs, flour, soda, salt and spices. Stir and add oatmeal mixture. Bake in 9 x 13-inch pan for 35 minutes at 350°.
Shred cabbage and onion. Mix in other ingredients; put in airtight container and refrigerate. This will keep indefinitely in refrigerator.
Cream sugar, oil and eggs until fluffy. Beat in sifted dry ingredients and vanilla. Fold in apples, walnuts and coconut. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes.
Toss together zucchini (cooked until tender-crisp and drained) with lemon juice and salt. Mix in a bowl the sugar, cinnamon, cream of tartar, nutmeg and flour. Add zucchini and mix well (it will be runny). Put into a 9-inch unbaked pie crust and dot with butter. Add top crust and bake at 400° for 40 minutes or until golden brown.
Drain juice from pears. Boil juice and pour over lime jello. Stir until dissolved. Mash pears and mix with cream cheese and jello mixture. Fold in Cool Whip. Refrigerate.
Brown hamburger and onion in frying pan. Place hamburger and onion in baking dish. Add corn to make 2 layers. Other vegetables can be added. Take mashed potatoes; place on top of corn and hamburger. Add cream of mushroom soup and water. Bake at 350° for 45 minutes.
Brown ground beef and drain. Cook and drain egg noodles. Add ingredients and top with cheese. Bake at 350° for 1/2 hour.
In heavy saucepan, combine all ingredients but the vinegar. Mix well and stir in the weak vinegar. Bring to a boil. Store in the refrigerator.
Cook broccoli and drain. Melt cheese in milk and chicken soup. Mix everything together and bake. Bake 30 to 45 minutes at 325°.
Mix pudding and milk; add Cool Whip. Set aside. Place a layer of crackers in a 13 x 9-inch pan. Spread half the pudding mixture over crackers. Place another layer of crackers and cover with remaining pudding. Layer crackers over this. Set in refrigerator for 2 hours. Spread chocolate frosting over crackers. (Can use ready made.) Chill in refrigerator for 24 hours. (Necessary to soften crackers.)
Mix together everything but ground beef thoroughly in large bowl. Add to ground beef. Shape into loaf or put in loaf pan. Spread ketchup over top and bake at 350° for 1 hour and 15 minutes or until done.
Allow the three cheeses to soften. Mix well. Add onion and Worcestershire sauce. Mix well. Roll into ball. Refrigerate until firm.
Mix together and press into 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Cool.
In bowl, combine beans, soup, celery and milk. Pour into greased 11 1/2 x 7 x 2-inch baking pan. Sprinkle cheese and bread crumbs over mixture. Cover and bake 10 minutes longer or until bread crumbs are brown.
Cream butter and sugar gradually. Add beaten eggs, then flour and flavoring. Bake at 375° about 12 minutes or until edges are brown.
Combine flour, soda, spices and salt. Beat butter for 30 seconds; add brown sugar and beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well blended. Stir in raisins and walnuts.
Preheat oven to 350°. Combine flour, oats, 3/4 cup brown sugar and margarine. Mix until crumbly. Reserve 1 1/2 cups crumb mixture. Press remainder firmly on bottom of greased 9 x 13-inch pan. Bake 15 minutes.
Mix eggs, sugar, Karo, margarine and pecans. Pour into uncooked pie shell and cook in preheated oven for 1 hour at 350°.
Grind apricots, coconut and pecans in food chopper. Add orange juice. Shape into small balls (size of walnuts). Roll in granulated sugar. Store to season in tightly covered container (about 2 weeks), but will keep for months.
Mix sugar, oil and vinegar in small bowl. Mix sauerkraut, green pepper, celery and onion. Pour oil mixture over sauerkraut mixture and toss. Prepare this the night before. Use next day; add small can pimento (drained and diced). Can also be added night before.
Process slaw in food processor for short spurts for fine slaw. Add all other ingredients; stir well. For best results, allow to set in refrigerator for 1 hour before serving.
Dump pineapple and pie filling in bottom of 9 x 13-inch pan. Smooth out. Sprinkle cake mix (dry) evenly over fruit. Pour melted butter over cake mix. Then sprinkle coconut and pecans on top. Bake in 350° oven for 1 hour. Serve in pan.
Pour 1/2 batter in 13 x 9 x 2-inch pan (greased and floured). Pour 1/2 of brown sugar mixture on that, followed by the rest of the batter and then the remaining brown sugar mixture.
Mix calamondin juice with condensed milk. Fold in Cool Whip. Put in graham cracker or chocolate crust. Freeze until ready to serve.
Slice cucumbers very thin. Sprinkle with salt and let stand for 2 hours. Rinse in cold water and squeeze out the moisture. Mix rest of ingredients together and fold cucumbers into the sauce. Chill before serving.
Mix eggs, vanilla, milk and sugar together. In bottom of a 1 1/2-quart casserole dish, put a thin layer of Grape-Nuts. Pour in the egg mixture and sprinkle with cinnamon. Bake in a 350° oven for 40 minutes or until a knife comes out clean.
Brown meat, breaking pieces and stirring, about 5 minutes. Add corn, water, tomatoes and seasonings; bring to a boil. Stir in dry rice. Cover and remove from heat. Let stand 5 minutes. Makes 4 servings.
Drain the beans, corn and peas. Add to chopped vegetables. Mix sugar, oil, salt, pepper and vinegar. Boil and pour over vegetables. Best if you let set overnight.
Melt in double boiler the cream cheese and mayonnaise, then add all other ingredients. Serve hot or cold with vegetables or crackers.
Mix flour, whipping cream and cheese. Drop by spoonful onto greased baking pan and bake at 300 degrees for about 20 minutes or until brown. Mix garlic and melted margarine. Baste hot biscuits with garlic mixture.
Mix dry ingredients. Add beer until a medium thin batter (a little thicker than pancake batter) and add sauce. Enough for 2 1/2 pounds shrimp.
Combine cranberries and sugar and set aside. Dissolve Jell-O and salt in boiling water. Add cold water, lemon juice, cinnamon and cloves. Chill until thickened, then fold in cranberries, orange and nuts. Chill until firm.