HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 1-quart casserole, combine corn and 2 tablespoons of water; cook, covered, at High for 6 to 7 minutes, stirring once. Drain in colander. In same casserole, mix sugar and cornstarch. Stir in vinegar and 1/3 cup water. Add corn, celery, green pepper, pimento, onion and seasonings. Cook, uncovered, at High for 5 minutes until mixture is thickened and bubbly, stirring after each minute. Cook, covered, at High for 3 minutes more. Cool. Chill thoroughly. Stir before serving. Makes 2 cups.
Rinse dried lima beans in a colander and remove any stones or other fishy looking, non-bean type matter. In a Dutch oven, bring beans, ham and enough water to fill the pan 3/4 full to a boil. Reduce heat to medium-low and add the chopped onion, salt, pepper and a generous sprinkle of dried red pepper (like you put on pizza) to taste. Cook over low heat, stirring occasionally, until beans are tender (may take from 1 to 3 hours, depending on personal taste). Add additional water as needed to prevent mixture from sticking to pan.
Cut up rabbit into serving size pieces. Combine flour, salt, curry powder and paprika in a paper or plastic bag. Add the rabbit pieces and shake until each piece is thoroughly covered. Brown the meat in oil in a large skillet. Add 1 cup water, cover and simmer for about 1 hour. Add the vegetables and the bay leaves; cook an additional 30 minutes or until carrots are tender. Remove rabbit and vegetables. Add sour cream and garlic powder to the skillet. Heat until thickened for gravy.
Heat all the ingredients in a 3 to 4-quart saucepan. Reduce heat and simmer 15 minutes, covered. Pour into an ovenproof dish. Cover with toasted Italian bread. Cover with grated Mozzarella or Swiss cheese. Bake in oven until bubbly and cheese melts. Serves 4 people.
Heat oven to 350°. Grease bottom of 2 loaf pans. In large bowl, combine flour, sugar, baking powder and salt. Stir in oats. Add oil, eggs, bananas and blueberries, stirring just until mixed. Pour batter into greased pans. Bake for 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans. Cool completely on wire racks. Makes 2 loaves.
Remove the dark leaves and put aside from the cabbage. Also, cut the core slightly before simmering the cabbage in a pot of water. It makes it easier to remove the leaves. Set them aside to cool. Put a few strips of bacon on bottom of roaster or pan. Lay the stuffed cabbage leaves on top. Then pour in the cabbage rolls, the soup mixture and 1 teaspoon vinegar. After they are all in, add the sauerkraut and a few more bacon strips and broth.
Using pastry blender, blend together flour, 1 cup brown sugar and 1/2 cup butter. Pat into ungreased 9 x 13-inch pan. Sprinkle evenly with pecans; set aside. In a small saucepan, cook remaining 1/2 cup brown sugar and 2/3 cup butter over medium heat until surface is bubbly. Pour over pecan and flour layer. Bake at 350° for 20 minutes.
Cream sugar and oleo; add eggs and mix well. Add milk, strawberries and bananas. Sift flour, soda and baking powder together; add to milk mixture, mix well; add flavoring and dry jello and nuts. Mix well. Bake in 350° oven. Make as layers or in a tube pan. To frost, use strawberry juice thickened with powdered sugar.
Melt butter or margarine in 15 1/2 x 10 1/2 x 1-inch baking pan. In mixing bowl, combine biscuit mix and corn; stir until soft dough forms. Knead about 15 strokes on lightly floured surface. Roll to 6 x 10-inch rectangle. Cut into 1 x 3-inch strips. Roll in melted butter in pan and arrange in single layer. Bake in hot oven (450°) for 10 to 12 minutes. Makes 20.
Combine the flour, salt, white sugar, baking powder and brown sugar together. Blend in Crisco and butter. Reserve 3 to 4 handfuls of this mixture. To the remainder, add egg, soda, buttermilk and vanilla. Mix until blended. Pour into pan and reserved mixture on top. Sprinkle with the cinnamon-sugar mixture and bake at 375° for 35 to 40 minutes.
Brown sausage in skillet and pour off excess grease. Cut up bell pepper. Put onions and pepper in skillet. Cook about 12 minutes until tender. Pour onions, sausage and bell pepper in large pan. Add salt, Lipton soup, slivered almonds, water and rice (steamed until done). Cover with foil. Put cube of butter in pan and pour in Wheaties. Stir until well coated with butter. Add grated cheese.
Cream together margarine, Crisco, sugar and egg. In separate bowl, mix together dry ingredients. Add dry ingredients to the first mixture with a wooden spoon. Mix well. Shape into 1-inch balls. Roll in colored sugar. Place on ungreased cookie sheet 2 inches apart. Bake for 8 to 10 minutes at 375°.
Mix well. Cover and refrigerate 1 hour. It's great for dipping strawberries, grapes, apples and bananas.
With about 2 tablespoons of olive oil in a Dutch oven, saute chicken lightly (I remove the skins) and remove from pan.
Pan-fry chicken real fast. Remove. Add soup and water. Bake in oven 2 hours, covered, at 350°.
Mix sugar, egg, milk and chopped nuts together. Slowly mix in Bisquick and beat hard for 30 seconds. Bake in greased loaf pan at 350° for 45 to 50 minutes.
Melt butter in a 9 x 15-inch pan. Mix 1 cup sugar, flour and baking powder. Pour over melted butter. Add fruit. Don't stir! Sprinkle extra cup of sugar on top. Bake 45 minutes at 325°.
In mixing bowl stir together flour, baking powder, salt ginger, soda and cloves. Set aside. In large bowl beat together brown sugar and shortening until well blended. Beat in eggs. Add pumpkin and milk; mix well.
Stir cookie pieces into prepared brownie batter. Spread in greased 4 inch pizza pan. Bake at 350 for 18-20 minutes or until done. Sprinkle marshmallows over hot brownies and bake 2-3 minutes or until marshmallows are puffed. Sprinkle with nuts and candies pressing lightly into softened marshmallows. Cool.
Mix all ingredients except bananas and vanilla wafers. Mix until thickened. (Use only 1/2 of the small 6 ounce Cool Whip.) Layer wafers (may be crumbled), sliced bananas and filling. Top with remaining Cool Whip and whole vanilla wafers.
Heat oven to 350°. Saute celery, onion and green pepper in butter. Mix in rest of ingredients; pour into buttered 1 1/2-quart baking dish. Sprinkle with 1/3 cup chow mein noodles. Bake 30 minutes. Yields 4 to 6 servings.
Beat eggs with milk and flour. Add salt, pepper, sausage and cheese. Pour into pie crusts. Sprinkle some cheese on top. Bake at 350° for 1 hour or stick to see when done.
Sift flour, salt and baking powder together until well blended. Cut shortening with with pastry. Add milk and stir together. Roll out small batches. Cut with biscuit cutter. Bake at 425° for 12 to 15 minutes.
Mix together mayonnaise and sour cream; add to vegetables. Mix all together and let stand a few hours.
Brown and drain sausage. Separate crescent rolls and press over bottom and sides of pizza pan. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. Beat together eggs, milk, salt and pepper. Pour over top. Sprinkle Parmesan on top. Bake at 375° for 25 to 30 minutes.
Cook spinach, drain well. Mix all ingredients together. Taste just like Anderson's famous dip. Best with pumpernickel bread.
Mix sugars, peanut butter, shortening, margarine and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours. Heat oven to 375°. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten with fork dipped in sugar in crisscross pattern. Bake until light brown, 9 to 10 minutes. Cool 2 minutes, remove from cookie sheet.
In large bowl combine eggs, soup and cheese spread. Stir in spinach, water chestnuts and green onions; mix well. Unroll crescent rolls, but do not separate. Press into bottom of 13 x 9-inch greased baking pan. Gently press seams together. Spread spinach mixture over dough. Top with pimento. Bake at 350° for 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Cut into 1 1/2-inch pieces. Serve hot. Makes 40 appetizers.
Dissolve yeast in warm water. Add yeast and soda to buttermilk. Sift together dry ingredients. Cut in Crisco until crumbly. Pour in buttermilk mixture and work together with fork. Store in a tightly covered container and use as needed. Roll to 1/2-inch on pastry cloth and cut with biscuit cutter. Do not let rise. Dough will keep at least 10 days in refrigerator. Bake at 400° for 10 to 12 minutes.
Tear lettuce into pieces. Add cheese, onions and sweet peas. Add enough Miracle Whip to mix up well. Sprinkle with bacon bits.
Add yeast to warm water. Mix in sugar. Let set until dissolved. Blend dry ingredients. Mix in yeast mixture. Knead for 5 minutes. Cover and let rise. Knead again. Roll out and add anything you want, such as raisins, nuts, cinnamon and sugar. Let your imagination go! Fold into loaves. Place in greased pans and let rise. Bake at 350° for 35 to 60 minutes, depending on size of loaf.
Take drained beans and bunch together in small bundles. (Two cans should make ten bundles.) Wrap one slice of bacon around each bundle and place in baking dish. Sprinkle with salt & pepper. Mix enough brown sugar with water to make a thick syrup. Poor over beans.
Wash and slice okra. Leave damp. Salt to taste. Sprinkle with flour, shaking all loose flour off. Put in heated skillet with 1/4 cup oil. Cook on low. Turn often to keep from burning. Done when golden brown. Add more oil to skillet if needed.
Position knife blade in food processor bowl. Add first 7 ingredients; process until a paste forms, scraping sides of processor bowl occasionally. Place chicken breast halves in a shallow dish; spread onion mixture evenly over both sides of each piece. Cover; let marinate in refrigerator 20 minutes.
Cream margarine, sugar and and vanilla and lemon extract. Beat until light and fluffy. Add eggs (1 at a time), beating well after each addition.
Mix all together. Roll out on floured counter. Cut into doughnut shapes. Drop into hot grease until golden brown, then flip over and do other side. Roll in powdered sugar or regular sugar. Keep in airtight container with a piece of bread to keep fresh.
Mix first 3 ingredients in saucepan on medium heat. Bring to boil. Take off heat. Add marshmallow cream and peanut butter; beat until smooth. Put into a greased cake pan. Put into refrigerator to chill.
Combine sugar, flour, water, syrup and butter in saucepan and bring to a boil over low heat. Let boil hard 5 minutes. Remove from heat. Add peanut butter and vanilla. Beat until firm. Pour into buttered pan.
Boil eggs and shell. Pack in a 1/2-gallon jar. In large saucepan, heat vinegar, sugar and pickling spice. Pour hot vinegar over eggs. Cover. Put in fridge overnight. Use as needed. You can also add a sliced onion and a 28 ounce can of whole beets to eggs to use as Easter relish.
Mix syrup and sugar. Add melted butter, eggs, vanilla and nuts. Pour into unbaked pastry shell. Bake about 50 minutes in 325° oven.
In mixing bowl, combine meat, egg, onions, crumbs, salt and pepper. Shape into 30 one-inch balls. In a large saucepan, brown meatballs on all sides. Drain excess fat. Add remaining ingredients, except macaroni and parsley. Cover and simmer 20 minutes. Add macaroni; simmer for 10 minutes or until tender. Stir in parsley. Makes 2 quarts.
Layer green pepper, onion, broccoli and shredded cheese. Place in a glass deep dish pie plate. Mix eggs, Bisquick, milk and salt. Pour over broccoli mixture. Bake at 350° for 30 to 45 minutes.
In a large skillet, cook the bacon until crisp; drain. Leave 1 tablespoon of drippings in pan. Cook beef, onion and green pepper until meat is brown and vegetables are tender. Add remaining ingredients and simmer, covered, for 35 minutes. Crumble bacon on top. Serves 6 to 8.
Blend softened cream cheese with 1/2 cup cranberry sauce; spread evenly over bottom of pastry shell. Combine 1/3 cup brown sugar, cornstarch and remaining cranberry sauce; blend well and spread carefully over cream cheese layer. Bake in 375° oven for 35 minutes. Combine flour and remaining 1/3 cup brown sugar; blend in butter until mixture resembles coarse meal. Stir in almonds. Sprinkle over pie. Bake 10 to 15 minutes more, or until center of pie is firm.
Saute mushrooms and pepper in oleo. Make white sauce. Add chicken to mushroom mixture. Blend in white sauce and simmer for a few minutes.
Mix together the Rice Krispies, brown sugar, melted butter, coconut and chopped nut meats. Press half of the mixture in a 9 x 13-inch pan. Soften the ice cream and spread it over the layer of the Rice Krispie mixture. Cover with the rest of the Rice Krispie mixture and press evenly over the top. Put in freezer until firm. For serving, cut in pieces and top with a tablespoon of cherry pie filling.
Combine sugar, cornstarch and water. Cook until thick, stirring constantly. Remove from heat and add strawberry Jell-O. Stir well and cool 2 to 3 hours. Clean and drain berries. Leave whole or slice. Add to syrup. Pour into baked pie shell. Top with whipping cream.
Melt butter in a shallow baking dish. Stir in remaining ingredients. Roll the chicken in butter mixture, coating both sides. Arrange skin side down in a single layer in same dish. Bake at 375° for 1 hour, basting every 15 minutes. Good served with Curried Rice.
Grease a 9 x 13-inch casserole dish and spread the bottom with undrained pineapple. Place apples on top of pineapple and sprinkle with sugar. Cover with dry cake mix and top with pecans. Pour melted margarine over entire crisp. Bake at 350° for 50 or 60 minutes.
Combine all ingredients and mix well. Top with 1/3 cup Catalina dressing. Serves 8 to 10.
On a sheet of waxed paper, sprinkle the chicken with the vinegar and thyme.	In a large, nonstick skillet, heat the oil. Cook the chicken until brown and cooked thoroughly, 4 to 5 minutes on each side. Transfer to a plate. Sprinkle the flour and oregano over the pan juices. Cook, stirring constantly, 1 minute. Gradually whisk in the milk. Cook until thick and bubbling, whisking constantly, 2 to 3 minutes. Stir in the vegetables, cheese, and lemon juice. Reduce heat and simmer until the cheese melts, about 2 minutes. Place the rice on a large platter. Top with chicken. Spoon the sauce over the chicken.
Mix pudding with milk according to package directions. In glass bowl, layer wafers, pineapple and pudding. Chill.
Pour tomatoes into a 9 x 13-inch greased dish. Cut bread into pieces and sprinkle on top of tomatoes. Pour butter over bread pieces. Sprinkle brown sugar on top. Bake at 350° for 1 hour or less until crisp on top.
Beat until soft the butter. Add sugar and brown sugar gradually and blend until creamy. Beat in egg, peanut butter, salt, baking soda and vanilla. Sift, measure and add flour. Blend in. Roll into small balls. Place on greased pan. Press flat with fork. Bake in preheated 375° oven for 8 minutes.
Combine wine, oil, lemon juice, mustard, chopped basil and peppercorns. Pour over shrimp in a shallow bowl. Marinate in refrigerator at least 3 hours, turning shrimp occasionally. Prepare hot coals with generous amount of mesquite for grilling the shrimp. Reserve marinade. Wrap the middle of each shrimp with a basil leaf and then with a slice of Prosciutto. Thread 4 shrimp lengthwise, starting at the head on each of 6 metal skewers. Grill, basting with reserved marinade for several minutes on each side. Serve immediately. Makes 6 main course servings or 24 appetizers.
Preheat oven to 350°. Grease an 8-inch square pan. Combine rolled oats, flour and brown sugar in a mixing bowl. Using two knives, cut in butter until crumbly. Place half of this mixture in prepared pan. Cover with cranberry sauce (if jellied sauce is used, crush with a fork). Top with remaining crumb mixture. Bake at 350° for 40 to 45 minutes. Serve warm; cut into squares and top with vanilla ice cream.
Combine all ingredients and cook in crock-pot on low setting overnight or 8 to 10 hours.
Mix the cream cheese, milk and sugar in a large bowl. Mix with wire whisk until smooth. Gently mix in whipped topping. Spread in bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk for 1 minute. Mixture will be thick. Stir in pumpkin and spices with whisk until well blended. Spread over the cream cheese layer. Refrigerate for 4 hours before serving.
Place tortillas on bottom of pan, add browned hamburger meat, onion, green chilies and taco sauce mixture. Then add can of soup. Add more tortillas then top with grated cheese. Put in oven at 350° to melt, about 30 minutes.
Mix together sugars, flour, cinnamon, nutmeg and salt in a small bowl. Cut in butter or margarine. Sprinkle apples with lemon juice in large bowl. Add 1/2 cup sugar mixture. Toss gently to coat apples evenly. Arrange apples in pastry shell. Sprinkle with remaining 1/2 cup sugar mixture. Bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and continue baking for 25 minutes or until apples are tender. Carefully pour warm cream over apples and bake 10 minutes longer. Grated cheese may be added to top of pie about 5 minutes before removing from oven.
Prepare guacamole and slice ripe olives for garnish. Sprinkle 2/3 cup of cheese onto 3 tortillas. Top each with 1/3 of chiles and 2 teaspoons salsa. Cover with remaining tortillas, pressing gently in heated skillet over medium heat. Heat, one at a time, for 2 minutes on each side or until cheese melts.
Wrap ham in aluminum foil. Prick ham with fork. Use half of 7-Up over ham first, then all of sweet potato juice and all of pineapple juice. Cook for 1 hour in 400° oven. After 1 hour, open foil, use the rest of 7-Up, then use honey on top of ham. Sprinkle with lemon pepper and cook for 2 hours or until done. Cool and slice.
Butter dish well. Mix ingredients well. Bake 1 hour at 350° in a covered dish.
It will be runny. Put in refrigerator. Double for 9 x 13-inch pan.
Drain fruit; save juice. Dissolve jello in boiling water; add ginger ale. Add cold water to fruit juice to make 1 3/4 cups; stir in jello. Chill until partially set, then add fruit. Pour into 2-quart container or mold. Chill until firm. Fold marshmallows into Cool Whip and then add Miracle Whip. Spoon over jello mix and chill. Garnish with toasted, shredded coconut, if desired.
Combine all ingredients. Mix very well. Keep cool. May be stuffed in casings or made into patties.
Combine the first 6 ingredients. Pour into a greased 9 x 13-inch pan. Over this, sprinkle the blueberries, sugar and boiling water. Bake in a 350°	oven for 30 minutes. The bottom will be like pudding when finished.	Can be served with milk, Cool Whip or ice cream.
Cook broccoli and drain. Spread broccoli in the bottom of a 13 x 9-inch pan. Combine chicken, mayonnaise, cream of chicken soup and lemon juice. Spread on top of broccoli. Sprinkle cheese. Crumble Ritz crackers and mix with melted butter. Spread on top. Bake at 350° for 30 minutes.
Cook broccoli and spinach; drain and place in large mixing bowl. Add onion, rice and olives; mix thoroughly. Mix soup and sour cream; add to vegetables. Pour into large greased casserole and top with shredded cheese. Cover with crushed whole wheat crackers and bake in a 325° oven for approximately 45 minutes.
Mix all ingredients together. Pour into casserole dish and bake at 350° for 45 to 60 minutes.
Preheat oven to 350°. Grease a 9 x 12-inch baking dish. Tear up the slices of bread and place in baking dish. Fry bacon until crisp, drain, crumble and sprinkle over the bread. Sprinkle with the cheese. Beat eggs with milk, salt and pepper. Pour egg mixture over mixture in baking dish. Bake at 350° for 40 to 45 minutes. Excellent served with fried potatoes and English muffins for brunch, lunch or dinner!
Drain pears, reserving liquid. Dice pears; set aside. Add water to liquid to make 1 1/2 cups; bring to boil in small saucepan. Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Reserve 2 1/2 cups gelatin at room temperature. Pour remaining gelatin into 5-cup mold. Refrigerate about 30 minutes or until thickened. Arrange about 1/2 cup of the diced pears in thickened gelatin in mold. Stir reserved 2 1/2 cups gelatin gradually into cream cheese in large bowl with wire whisk until smooth. Refrigerate about 30 minutes or until slightly thickened. Stir in remaining diced pears and pecans. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired.
Spread croutons in a lightly greased 13 x 9 x 2-inch baking dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Combine eggs, milk, soup, mushrooms and mustard; mix well. Pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator, let stand 30 minutes. Bake, uncovered, at 325° for 50 to 55 minutes. Sprinkle cheese over top. Bake an additional 5 minutes or until cheese melts. Garnish with tomatoes and parsley. (Tomato seed side up and 1 piece parsley on each side of a tomato.) Serves 8 to 10.
Arrange into baking dish and bake top with bacon strips on top. Bake at 325° for 30 minutes.
Crush crackers and mix all ingredients together and shape into patties. Fry in light corn oil until golden brown.
Preheat oven to 350°. Chop ham and onion finely. Add cheese, egg, pepper and mustard. Mix well. Unroll entire package of crescent rolls into one large rectangle. Cut into 24 small squares. Place each square in a mini-tart pan. Shape to fit pan. Place filling in tarts and bake for 15 minutes. Yields 24 appetizers.
Cut like for pie crust until fine crumbs. Press into Pam sprayed jelly roll pan. Bake for 20 minutes at 350° or until brown.
Mix ingredients in a large bowl. Add meat. Cover and refrigerate. Allow mixture to marinate for 24 hours. Preheat oven to 100°. Place jerky on oven racks. Bake 2 hours and turn. For softer jerky, cook between 6 to 7 hours. For harder jerky, cook longer.
Cook broccoli 10 minutes. Drain and place in a 1 1/2-quart casserole. Mix together other ingredients and pour over broccoli. Top with cracker crumbs. Bake at 350° for 35 minutes. Serves 6 to 8.
Grease a jelly roll pan or a 9 x 9-inch square pan. Combine the chocolate and marshmallows and set aside. Mix the sugar, butter and milk in a heavy pot, stirring to combine well. Gradually bring to a boil over low heat, stirring until the sugar dissolves. Wash down the sides of the pan with a pastry brush dipped in cold water. Boil, stirring constantly, without touching the sides of pan for 5 minutes. Add the chocolate mixture, the salt and vanilla. Stir until the chocolate melts; add the nuts. Spread in pan. Let stand until firm. Store in airtight container.
Combine all ingredients, except 1/2 cup shredded cheese. Turn into a greased 2-quart casserole dish. Top with remaining cheese. Bake at 350° for about 30 minutes or until bubbly.
Pour warm water into a large warm mixing bowl. Put in dry yeast; let set until yeast is dissolved (5 to 10 minutes). Add salt, sugar and oil; stir. Add 4 cups flour; stir well. Add 4 more cups flour; stir again. Add 1 cup flour at a time; knead well until dough can be held on hand extended. Knead on board or in bowl. Put in a bowl to rise; cover top to prevent drying. Let rise 2 times original size. Work down to original size. Make into 4 to 6 loaves.
Combine sour cream, cream cheese, parsley flakes, garlic powder, salt and pepper. Mix well. Add chopped chicken. Stir. Put 1 tablespoon of mixture in center of crescent roll. Fold into a triangle. Pinch to seal edges. Dip in butter, then bread crumbs. Repeat. Bake on a well-greased cookie sheet for 25 to 30 minutes at 350° or until golden.
Mix first 8 ingredients. Add salad dressing until smooth. Refrigerate until ready to serve.
Pour juices into a large punch bowl. Stir in water and crushed ice. Top with lemon slices and raspberries. Serves many.
Cook broccoli; drain. Grease oblong baking dish. Layer chicken and broccoli in dish. Mix soup and milk; pour over broccoli. Arrange cheese slices on soup mixture. Mix Bisquick mix and butter until crumbly; sprinkle over cheese. Bake until golden brown, 25 to 30 minutes. Garnish with tomato slices if desired. Makes 4 to 6 servings. Heat oven to 400°.
Cream together shortening, sugar, molasses and eggs. Sift dry ingredients together; add to creamed mixture and mix until smooth. Cover and chill for 1 hour.