HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat. Add celery and onion; saute until partially done. Place in kettle and add the soups; mix well. Place chow mein noodles on top. Bake at 300° for 60 minutes. Makes 8 servings.
Whip milk and coconut (or peanut butter if you're making peanut butter pie). Add pudding mix and powdered Dream Whip; blend well. Equally divide into 3 pie shells. Put Cool Whip on each pie.
1st Mixture: Cut oleo into 1 cup flour; add 2 tablespoons water. Mix and spread in 2 long strips, 12 x 3-inches, on ungreased cookie sheet. (This is easy to do by making dough into snake by rolling between hands, then patting it flat.)
Clean and cut celery into 3-inch pieces (make sure celery is dry). Mix remaining ingredients and spread onto celery pieces. Cover and refrigerate one hour.
Stir baking soda into pureed peaches. Be prepared for the mixture to foam. Cream butter or margarine and sugar until mixture is smooth. Add eggs, one at a time. Alternately add flour and peach puree. Stir in salt, vanilla and poppy seed. Fill greased muffin cups almost to top. Bake at 350° for 20 to 25 minutes, or until wooden pick inserted into a muffin comes out clean. Makes 12 to 18 muffins, depending on size.
Line a jelly roll pan with graham crackers (break squares in half at indentation) close together. Boil together sugar, butter and margarine for 3 minutes. Pour over crackers. Sprinkle nuts over syrup. Bake for 10 to 12 minutes at 350°. Remove from oven and immediately transfer bars to aluminum foil with spatula.
Remove sausage from casing and break into small pieces. Brown in small amount of olive oil. Add onion and oregano. Drain after browning. Add pizza sauce and stewed tomatoes. Cook noodles until tender. Drain and rinse. Add to the meat sauce. In a 9 x 13-inch pan, place half the mixture. Sprinkle with half the cheese and continue until all has been placed in pan. Sprinkle top with remaining cheese. Bake in a 350° preheated oven for about 45 minutes.
Melt butter and spread in long pan evenly. Pour graham crackers in pan on top of butter, then pour sweetened milk on crackers evenly, pour chocolate chips on evenly and then pour on coconut over chips. Bake 15 to 20 minutes in 250° oven.
Cream all together. Thin to spreading consistency with cream or milk. Spread on cooled cake.
Crumble crackers; add sugar and butter. Mix together, then pat into pie pan. Bake at 375° for 8 minutes.
Hand mix meal and egg. Add buttermilk until thin consistency. Put Crisco and 1 pinch of meal in a skillet. Cook in oven at 450° until Crisco melts and meal turns a light golden brown. Pour 1/2 cup of melted Crisco into cornbread mixture. Hand mix. Pour into skillet of melted Crisco. Cook mixture at 450° until dark golden brown.
Mix first 5 ingredients. Add egg and milk. Mix. Let batter stand 5 minutes. Drop batter by rounded tablespoon into hot oil. Cook at 375° for 3 to 5 minutes.
Beat eggs, Crisco, peanut butter and sugar until smooth. Sift together flour, salt, soda and baking powder into peanut butter mixture. Stir until all is blended well. Stir in chocolate chips, drop by well rounded teaspoonfuls onto cookie sheets. Bake at 350° for about 10 minutes, or until softly brown.
Add sliced onions to 1 quart boiling water and simmer for 30 minutes. Rub cooked onions through a sieve or swirl in blender to	liquify. Combine beef stock, milk,	remaining boiling water, salt and pepper.	Add to the onions. Melt butter or margarine in frying pan and add flour, stirring to a smooth paste. Add to the hot soup; mix thoroughly and bring to the boiling point. Reduce heat and simmer for 20 minutes, stirring frequently.
Grease a 9-inch square or oblong pan. Mix dry ingredients together. Mix and beat eggs, milk, oil and juice. Mix in the dry ingredients. Take blueberries; fold into mix. Place cake in pan; top with Streusel Topping.
Mix altogether. Bake at 350° for 30 to 40 minutes. Stir occasionally during baking. Serve with French bread cubes or crackers.
Combine cheese, mayonnaise, mustard and salt in top of double boiler. Stir until smooth. Add wine and crab meat. Heat thoroughly. Transfer to chafing dish. Serve with Melba rounds or toast triangles.
Cover chicken with water. Cook until tender. Add ham, sausage, onion, celery and green pepper. Cook a few minutes more until vegetables are tender. Add okra. Add tomato sauce and chicken broth. Cook until heated through again. Add shrimp the last 10 minutes of cooking and serve over rice.
Beat eggs, cream cheese, sugar and vanilla until creamy. Pour into graham cracker crust; bake for 30 minutes at 350°.
Saute onion in margarine until soft and transparent. Add to beans. Mix orange juice and sugar. Put in casserole and place orange slices on top. Bake 30 minutes in 350° oven until hot. Excellent with any kind of barbecue.
Boil chicken (no salt). Pick chicken off bone; set aside. Melt margarine in 1 cup chicken broth. Stir in dressing. Grease 13 x 9 x 2-inch pan. Put a layer of dressing, a layer of chicken and mushroom soup, diluted with 1 cup chicken broth, over all. Again add a layer of crumbs, then chicken soup, diluted with 1 cup chicken broth, over all. Add layer of chicken. Top with dressing and bake 45 minutes in a 350° oven. No salt.
Run cool water over crabmeat and shrimp and place in colander until thawed. Drain well. Chop and set aside. Preheat oven to 350°. In an uncovered medium saucepan, cook the mushrooms, onions and garlic in water until vegetables are tender, stirring frequently. Remove from heat and stir in seafood, salt, chili powder and pepper. Finally stir in stuffing mix.
Drop 2-inches apart. Flatten with fork. Bake at 360° for 8 to 10 minutes.
Beat the eggs and oil. Blend in the sugar, then the flour, a little at a time. Mix well.
Cut bread in half lengthwise. Mix ingredients (except cheese) and pat on bottom half of bread. Wrap in Reynolds Wrap. Place 6 inches above coals, 30 minutes. Open Reynolds Wrap and top meat with the cheese. Toast top half of bread and place toasted half on top of meat and serve.
Soften margarine and cream with sugar. (Mix this pie by hand.) Add eggs, one at a time. (Do not beat; stir in.) Add lemon juice, grated rind, salt and cornmeal. Mix well and pour into unbaked pie shell. Cook for 30 minutes or until set at 350°.
Squeeze spinach until dry. Mix all ingredients. Cover. Refrigerate minimum of 2 hours before serving. Makes 3 cups.
Mix together Bisquick, cheese and garlic powder. Rinse chicken and pat dry with paper towels. Dip each piece of chicken in egg white then coat with dry mixture. Coat 9 x 13-inch pan with nonstick cooking spray for easier clean up. Bake uncovered in 400° oven for approximately 40 minutes or until golden brown. Serves 4.
Mix all ingredients. Drop by spoonfuls onto cookie sheet. Bake at 325° for 20 minutes.
Boil and debone chicken. Put in long casserole dish. Mix soup, sour cream and chicken broth. Pour over chicken. Top with crushed Ritz crackers. Bake at 350° for 30 minutes.
Stir all ingredients together and bake in 2 pie pans. This forms its own crust. Bake at 350° for 35 minutes.
Dissolve jello in 2 quarts of boiling water. Pour into large container. Add 5 quarts and 1 pint of water to jello mixture. Pour in powdered lemonade. Mix well; add pineapple juice. Can be served with crushed ice or frozen and mixed with 16 ounces ginger ale.
*Olive oil (seasoned): Keep a jar of olive oil seasoned with a lot of garlic, red pepper flakes and bay leaf. This will give the pizza a very special flavor!
Add all ingredients to blender. Crush ice before adding. Put ice cubes in a cloth and pound with a heavy utensil on a solid surface. After blending, pour into chilled glasses and garnish, if desired.
Wash and boil potatoes until done. Peel, then mash potatoes. In a bowl, combine the remaining ingredients, except seasonings, eggs and cherries. Toss, then add seasonings. Add 2 chopped eggs; use remaining egg to place on top of potato salad (sliced). Makes 8 to 10 servings.
Cream shortening with sugar; add egg yolk. Add flour and vanilla. Chill short time.
Combine all ingredients and simmer for 1/2 hour. Pour over ribs or chicken.
Saute onion in oil. Add garlic, puree, chicken and salt. Simmer 10 minutes. Stuff and roll mixture into flour tortillas. Place tortillas in Pam sprayed 13 x 9-inch pan. Mix crumbled chicken cubes, cream and cheese and pour over the tortillas. Bake 20 to 25 minutes at 350°.
Mix all cake ingredients until fully mixed. Preheat oven to 350 degrees. Grease 3 cake pans and divide mixture evenly into pans. Bake 25-30 minutes or until done.
Beat 1 1/2 cups sugar, margarine, vanilla and cream cheese on medium about 4 minutes. Add eggs. Combine flour, baking powder and salt. Add to cream cheese mixture. Beat well. Add 1/4 cup sugar and cinnamon. Stir. Add 2 tablespoons cinnamon mixture and apples to bowl. Stir. Spray pan. Put in spring-form and sprinkle with remaining cinnamon mix. Bake at 350° for 1 hour and 15 minutes.
Brown meat in hot oil. Add onion and cook until golden. Add remaining ingredients. Simmer over low heat about 30 to 45 minutes. I always double the recipe as it can easily be warmed in a microwave at a later date.
Wash and drain 1 head lettuce. Shred (do not tear) coarsely and use 1/2 to cover bottom of 9 x 13-inch pan.
Crush cookies in blender and set aside. Mix butter, powdered sugar and cream cheese until smooth. In another bowl prepare pudding by beating pudding mix and milk together. Fold in Cool Whip. Fold cream cheese mixture in pudding mixture and blend together. Layer crushed cookies and pudding mixture: 1/3 cookies, 1/2 pudding, 1/3 cookies, 1/2 pudding and 1/3 cookies. Chill to set. Poke in gummy worms and flowers. Great for kids' birthday parties. Serve with a plastic shovel.
Start heating oven to 375°. Cut cabbage into 6 wedges. Arrange in 2 or 3-quart casserole with pointed ends toward center. Pour bouillon over cabbage.
Cut sausage in chunks; fry gently. Saute pepper in oil. Saute onion in oil. Brown rice in oil. Mix all ingredients. Cover with bouillon and bake, covered, at 325° for 1 hour. Ready when rice is cooked. Sprinkle chopped almonds on top.
Stir together dry ingredients, then add remaining ingredients. Do not beat. Flour and grease tube pan/Bundt pan. Bake at 350° for 1 hour.
In the melted butter, saute mushrooms, onions, celery, green peppers, parsley and garlic. Salt and pepper to taste. Put half the bread in bottom of pan (separate pan). Add mayonnaise to sauteed mixture. Pour mixture over bread in pan. Add the remaining bread. Mix eggs, milk and soup together and pour over bread. Bake for 30 minutes at 350°. Top with cheese.
Prepare rice as directed on package. After rice is done, add margarine and cheese to hot rice and stir until blended. Add remaining ingredients to rice mixture and pour into a greased baking dish. Bake at 350° for 30 minutes or until bubbly.
Boil potatoes with skins on 10 minutes. Drain and cool. Cube 3/4 x 3/4-inch. Fry bacon; chop and drain. Put all ingredients in a roasting pan and mix well. Bake at 350° for 45 minutes, covered. Serves 20 people.
Microwave chocolate, milk and butter 1 to 1 1/2 minutes. Stir every 30 seconds. Stir until chocolate is melted. Spread evenly in crust. Refrigerate for 30 minutes or until firm. Arrange banana slices over chocolate. Mix pudding and pie mix according to directions on package with a whisk for 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread Cool Whip over pie. Refrigerate 4 hours or until set.
Put enough water to cover roast or better yet, a mixture of half water and half beef stock. Wipe the meat well with a cloth or paper towel. Mix the flour, salt and pepper and rub into the roast. Have a Dutch oven on the coals or in the oven at 350° with the interior of pot oiled. Sear the roast well on all sides. Add the solid ingredients and pour in the liquid. Cover the Dutch oven and bury in coals or cook in oven at 350°. Cook 2 to 2 1/2 hours. No pot watching is needed. If cooked in the ground, coals should be renewed at midnight in cooking. Serves 6.
Mix first four ingredients together; pour over the oyster crackers. Mix well. (May place in brown bag and shake to mix.) Store in airtight containers. Shake well each time before serving.
Cut beef in narrow strips. Stir-fry until brown. Add next 6 ingredients. Cover with beef stock and simmer covered 10 minutes. Mix cornstarch and water. Add to mixture and cook 10 minutes stirring until thick. May be served with rice.
Mix all ingredients together. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
In a 4-quart casserole, combine the chicken, carrots, mushrooms, zucchini, red pepper, water, white wine, lemon juice, parsley, salt and pepper. Cover and cook on High power for 10 minutes. Add the noodles, a handful at a time, so they don't stick together. Stir. Cover and return to microwave for 6 minutes on High power. Serve hot. Makes 6 servings.
Mix margarine, cocoa and water; bring to rapid boil in saucepan. Pour over flour mixture and stir well. Do not use mixer! Add buttermilk (1 tablespoon lemon juice in 1 cup milk can substitute for buttermilk; let stand for 5 minutes), eggs (slightly beaten), soda, cinnamon and vanilla. Mix well. Pour into greased and floured 16 x 11-inch pan. Bake at 375° for 35 to 40 minutes.
Coarsely shred the carrots using a food processor or mandolene. Toss carrots in a mixing bowl with remaining ingredients. Cover and refrigerate. Serve cold.
In a medium-size saucepan, cook rice according to directions; let cool. In a large bowl, combine rice, crab meat, peas, carrots and scallions; mix well. In a small bowl, combine mayonnaise, milk, lemon juice, pepper and garlic powder; stir. Stir this into rice mixture, tossing to coat. Chill salad. On a platter, arrange bed of lettuce and top with salad.
Heat oven to 325°. Cream together butter and sugars until light and fluffy. Add egg, mix well, then oil and mix well. Add oats, cornflakes, coconut and nuts, stirring well. Then add flour, soda and salt. Mix well and form into balls the size of small walnuts. Place on ungreased cookie sheet. Flatten with a fork dipped in water. Bake for about 12 minutes. Allow to cool on cookie sheet for a few minutes before removing. If desired, sprinkle warm cookies with granulated sugar for extra sweetness! These really are "the world's best" cookie! Makes about 8 dozen.
Brown hamburger and onion. Add mushrooms and Lawry's mix (with water). Pour 1 can tomato sauce in bottom of baking dish. Add a few teaspoons hot sauce. Roll a little hamburger mixture and shredded cheese (and black olives, if desired) in each shell. Roll up shell and place in baking dish. Pour the other cans of sauce over them and sprinkle remaining hamburger and cheese over the top. Bake at 350° until cheese melts (approximately 20 minutes).
Combine the jello, pudding and water in saucepan. Cook, stirring constantly, until the combination comes to a good boil. Take off stove and let cool completely. When cool, add the diced strawberries (with the Equal already stirred up in the sliced strawberries) to the jello pudding mixture and either pour in a regular baked crust or in a graham cracker crust.
Cover can of Eagle Brand milk with water and boil for 3 hours. Keep refrigerated until needed. Slice bananas into baked pie crust. Spoon Eagle Brand milk over bananas. Top with Cool Whip. Sprinkle with nuts.
Combine cream cheese, mayonnaise, celery and onion. Mix in eggs and tuna. Add pepper. Stir well. Chill and serve with tortilla or corn chips.
Cook chicken in soy sauce and oil until done. Add rest of ingredients and cook over medium heat for 20 minutes. Serve over rice.
Cook macaroni according to package directions. Stir soup and milk to make a creamy consistency. Add rest of ingredients, except eggs. Fold in eggs carefully. Turn into buttered 1 1/2-quart baking dish. Store, covered, in refrigerator at least 3 to 4 hours or overnight. Bake in 350° oven for 1 hour, uncovered. Makes 4 to 6 servings.
Mix creamed mixture and dry ingredients; chill and roll into small balls. Mash down on a cookie sheet covered with foil with a glass dipped into granulated sugar; press down. Bake at 325° until light brown around edges.
Combine shortening, molasses and sugar. Stir in flour which has been mixed with oats, spices, salt and soda. Mix well. Stir in beaten eggs. Drop by spoonfuls onto greased baking sheets. Bake in 375° oven for 10 to 12 minutes. Seedless raisins may be added, if desired. Yields 9 dozen.
Mix mayonnaise and sugar. Microwave for 30 seconds; cool. Combine broccoli, seeds, raisins and bacon. Mix dressing and broccoli mixture together. Chill and serve.
Melt margarine in baking pan in oven. Remove from oven when melted. Mix flour, sugar, milk and vanilla together, then pour into melted margarine. Drop by spoonfuls sweetened peaches into batter (do not stir). Bake at 350° until golden brown.
Put sugar, cream, butter and salt in a heavy saucepan. Cook over medium heat, stirring constantly and bring to a rolling boil. Boil for 5 minutes. Remove from heat and add last 3 ingredients. Stir until marshmallows are melted. Pour into buttered 8-inch square pan. Chill. Add 1/2 cup chopped nuts, if desired.
Let eggs reach room temperature. Sift flour. Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Add 1/2 of flour, mixing well. Add the other 1/2 of flour, vanilla and lemon flavoring. Mix well. Batter will be stiff. Pour into a greased and floured tube or Bundt pan. Bake at 325° for 1 hour and 15 minutes. Top will crack and will be crunchy. May be iced or glazed.
Boil juice or tomatoes down until thick. Add all other ingredients and cook until thick again. Take up and seal in jars. Great for spaghetti, chili or lasagna sauce.
Fry bacon until almost crisp, drain off about half the fat. Add chopped onions and brown along with bacon. Add 2 large cans of stewed tomatoes and heat to boil. Serve over cooked spaghetti noodles.
Brown together hamburger and onion. Mix all together and leave until soft. Mix again well and bake in loaf pan for 1 hour at 350°. Leave uncovered.
Mix all dry ingredients together, add all liquids. Pour into 9 x 13-inch pans (greased and floured). Bake 25 minutes at 350°.
Beat eggs until foamy. Gradually add remaining ingredients. Pour into either two bread pans or one Bundt pan, greased. Bake at 350° for 1 hour. Cool 10 minutes and remove from pan.
Bake devil's food cake as directed on box. Remove from oven and allow to cool. Poke holes in cake with end of wooden spoon. Pour condensed milk over cake and top with Cool Whip. Sprinkle crushed Heath bars over this.
Drain juice off corn; put in bowl. Add egg and flour. Fry in skillet in Crisco. Fry until brown on both sides.
Cook and chop the prunes before measuring. Cream the butter, sugar and spices until light and fluffy. Add eggs, one at a time, beating well after addition of each. Sift flour, measure and sift again with baking powder, soda and salt. Add dry ingredients alternately with prune juice and milk to creamed mixture. Stir in prunes and walnuts. Pour into two greased and floured 8-inch layer cake pans (lined with paper, if desired). Bake in a 350° oven for 30 minutes or until cake tests done. Remove from pan and cool on rack. Serve plain or frosted or serve warm with a tart lemon or orange sauce.
Mix oil, vinegar, soup, sugar, salt and pepper; bring to a boil. Cool. Drain carrots. Pour dressing over carrots, onions and peppers; cover tightly and refrigerate overnight.
Mix all ingredients (except walnuts) with wire whisk. Mix well, then add walnuts. Pour into 1 unbaked deep-dish pie crust. Bake at 350° for 1 hour or until firm. Let cool before slicing.
Cook all together (except brandy) for 1 hour, then add brandy. Best if let set in refrigerator a few days. Makes about 4 quarts.
Mix well together and add 1 cup milk. Beat the egg whites of your 2 eggs; fold into the other ingredients. Pour into unbaked pie shell. Bake at 325° for 45 minutes. (If top browns too fast, turn down to 250° for it must get to a custard in center.)
Mix ingredients in order. Put in 9-inch bread pan. Bake at 325° for 1 hour or until toothpick comes out clean.
Heat oven to 350°. Mix all ingredients well. Cook for 45 to 50 minutes or until done.
Boil coffee in 5 cups water; add sugar. Stir to dissolve. Cool. Add grain alcohol or vodka and rest of water. Add vanilla. Pour into empty milk jug or gallon container. Shake.
Combine sugar, vinegar, oil and salt. Combine beans in large bowl. Add other ingredients. Pour over bean mixture; toss to mix well. Cover. Chill for several hours. Toss again and drain before serving.
In a medium sized mixing bowl, thoroughly stir together the bourbon and corn syrup. Add wafer crumbs, pecans and 1 cup confectioners sugar. Mix thoroughly until soft and sticky. Spoon portions (1/2 tablespoon each) of mixture onto waxed paper generously covered with confectioners sugar. Roll each portion into a small ball; roll again in confectioners sugar. Cover tightly and refrigerate overnight before serving. Balls will keep for weeks in refrigerator. Makes 36.
In double boiler, mix milk with cheese cut into small pieces. Heat until smooth. Add vinegar and dry mustard. Set aside to cool. Cut pimentos into small pieces; add to cheese mixture. Beat until smooth. Refrigerate until needed.
Cook bacon in large skillet until crisp. Remove bacon, reserving grease. Crumble bacon, set aside. Add remaining ingredients to grease; cook over medium heat uncovered for 15 minutes. Stir in bacon and serve.
Cook noodles; set aside. Cook garlic, celery and onion until transparent. Stir in flour, soup, cheese and milk; cook until bubbly. Stir in tuna, peas and noodles carefully. Pour into a 1 1/2-quart casserole dish. Sprinkle with Parmesan cheese. Bake for 30 minutes at 375°.
Mix first five ingredients together, then mix sugar, mayonnaise and vinegar with the first five ingredients. Let stay in refrigerator until ready to serve.
Mix Jell-O and water until dissolved. Stir in marshmallows until almost dissolved. Chill until partially set. Add pineapple, cottage cheese and nuts; mix well. Fold in Cool Whip.
In saucepan, bring water and beans to boiling; reduce heat and simmer, covered, for 1 1/2 hours. Remove from heat and pour into bowl; cover and chill. Drain beans; reserve 1 cup liquid. Transfer beans and reserved liquid into crock-pot. Stir in pork, onion, molasses, brown sugar and mustard. Cover; cook on low heat for 12 to 14 hours. Makes 6 servings.
Combine cream cheese, yogurt, sugar and vanilla in blender until smooth. Blend in peanuts until chopped. Put in serving dish and garnish with peanuts. Serve chilled with wedges of Granny Smith apples.
In a large, heavy skillet, heat enough oil to cover bottom of skillet, one or two tablespoons of sesame oil will enhance the flavor. Add green onions, celery, green pepper and chicken. Stir well and saute for about 1 minute. Add rice, stirring quickly so it won't stick. Add soy sauce; mix well. Push mixture to one side and drain oil to empty side. Scramble eggs in open area. When set, stir into rice mixture. Serve immediately. Additional soy sauce may be sprinkled on top of individual servings. Serves 4 to 6.
Make cake according to package directions. Use 9 x 13-inch pan. While cake is still hot, poke holes in it. Mix the can of cream of coconut and Eagle Brand milk together. Pour over hot cake. Let cool completely. Top with carton of Cool Whip. Sprinkle coconut over top. Refrigerate 24 hours before serving (the longer the better). Store in refrigerator.
Brown bacon and crumble in a 10 or 12-inch frying pan. Arrange pepper rings and sliced olives in pan. Cover pepper and olives with crumbled bacon, salt and pepper to taste. Cook and simmer meat; saute onions and garlic, stir in tomato soup and chili powder. Spoon meat mixture over corn, pepper and olive rings.
Melt butter in milk in saucepan. Beat eggs until frothy (3 minutes). Add sugar and while beating add flour. Add milk mixture; add 2 teaspoons baking powder and 2 teaspoons vanilla. Beat until mixed. Bake at 350° in 9-inch pans 20 to 25 minutes or in tube pan for 55 to 60 minutes.
Beat Cool Whip, condensed milk, lemon juice and pineapple. Fold in nuts and pour into baked pie crusts. Chill about 1 hour.