HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onions in skillet. Add sugar, mustard, garlic powder, salt and vinegar. Cook, covered, for 20 minutes. Add onion mixture to beans. Add bacon. Bake in a 3-quart casserole at 350° for 1 hour. Serves 12.
Mix tuna, mayonnaise, carrot, celery and pickle in a small bowl. Fill each bun with tuna salad. Arrange 5 buns on a long tray or board. Cut remaining bun in half crosswise and put half on top of first bun to look like a cabin. Place the other half on the back bun to look like a caboose. Make wheels from the cucumber slices and smokestacks from the mushrooms. Attach with toothpicks. Remind your children to remove the toothpicks before eating!
Beat egg whites until stiff and dry; beat in 6 tablespoons sugar, a spoon at a time. Beat until it forms peaks. Add vanilla, then fold in the rest of the sugar. Shape with spoon on cookie sheet. Bake in 250° oven for 50 minutes. Makes about 18 or 20 kisses.
Spray baking pan that has a baking rack with olive oil Pam. Sprinkle chicken with lemon juice (fresh) and then sprinkle with kosher salt and freshly ground pepper. Liberally sprinkle with olive oil. Bake in a preheated 450° oven for 45 to 50 minutes. Let stand 5 to 10 minutes before cutting.
Spray pan with Pam. Skin chicken and dip in yogurt. Roll in cracker crumbs. Spray top of chicken with Pam. Bake in oven at 325° to 350° for 1 hour and 20 minutes.
Mix together the sugar, milk and cocoa in saucepan. Boil for 1 minute and remove from heat. Add oatmeal, peanut butter and vanilla. Stir until thoroughly mixed. Drop by spoonfuls onto waxed paper and cool.
Slowly brown tenderloin pieces in oil. Sprinkle with salt and pepper; then drain off fat. Add consomme, celery, green onions and thyme. Cover and simmer for about 40 minutes or until meat is tender. Remove meat from skillet.
Mix dry ingredients with cream, vinegar and egg yolk. Cook until thick. Beat egg white until very stiff and fold into cooked mixture.
Peel, wash and cut vegetables. Saute slightly the vegetables and the spices. Add the crawfish and flambe with cognac. Add white wine and cook until liquid is reduced. Add water, whitefish and rice. Let cook 30 minutes. Remove a few crawfish; peel and leave the tails. Set aside for garnish. Strain through a China cap (small hole strainer). Add the cream and butter to sauce. Garnish with crawfish tails.
Combine and refrigerate 4 hours. Makes 1 1/2 cups. Serve with vegetables.
Prepare rice and broccoli according to directions on package. Add other ingredients and mix well. Pour into greased casserole and bake 20 minutes at 350°.
Mix first 6 ingredients, top with cheese and the chips. Bake at 375° for 20 minutes.
Dissolve lemon jello in 1 cup boiling water. Add cream cheese, 7-up, sugar and vanilla. Add green food coloring and nuts. Chill and serve.
Slice and cook carrots. Drain and set	aside.	Cook all other ingredients, except onion and pepper (Put these in raw). Bring to a boil. Simmer for 5 minutes. When warm, pour over carrots. Add green pepper and onions.
Grease and flour Bundt pan. Crumble nuts in bottom of pan. Mix all ingredients in order listed with an electric beater for two minutes. Bake in 325° oven for 50 to 55 minutes or until done.
Remove crusts from bread; spread slices with butter. Place in a greased 13 x 9 x 2-inch baking dish; set aside. Cook crumbled sausage until browned, stirring; drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs and milk; mix well and pour over cheese. Cover casserole; chill overnight. Remove from refrigerator 15 minutes before baking. Bake casserole, uncovered, at 350° for 45 minutes, or until set. Yields 8 servings.
Cream butter, peanut butter, sugars, egg and vanilla. Stir in dry ingredients until blended. Roll dough into 1-inch balls. Press into 1 1/2-inch muffin tins. Bake at 350° for 12 minutes. Remove from oven and immediately press one miniature peanut butter cup candy into each hot cookie crust; allow to cool. Makes 4 dozen.
Place cheese in freezer until firm enough to shred easily. Shred cheese into a large bowl. Stir in beer and a small amount of garlic powder and cayenne pepper; seasoning flavors will increase on standing. Let stand, covered, on counter overnight. Mix well. Adjust seasonings. Chill until serving time. Serve with butter crackers.
Pour boiling water over shortening, sugar and salt. Blend and cool. Add well beaten eggs. Sprinkle yeast into warm water and stir until dissolved; add to shortening mixture. Add flour; blend well. Cover and place in refrigerator for at least 4 hours. Dough rises slightly in refrigerator.
Put in unbaked pie shell. Bake at 350° for approximately 50 minutes.
Combine all the ingredients in blender until smooth. Great topping for salads, vegetables or dip for crackers or chips.
Mix all ingredients except ham. Spread on ham and roll long ways. Chill. Cut into thin slices.
Brown hamburger and onions; drain. Add remaining ingredients, adding chili powder to taste. Simmer for 1 hour.
Boil teapot full of water. Grease 2 loaf pans and 1 Bundt pan. Dissolve green and red jello each in 1 cup of boiling water. Add 1/2 cup cold water to each. Chill until set, a few hours. After an hour, dissolve lemon jello in 2 cups of boiling water in a large bowl. Add 1 1/2 cups of cold water; chill just until edges are set firm, about 1/2 to 1 hour. Whip until frothy and fold in Cool Whip.
Melt butter in milk. Beat eggs, sugar, flour and salt; add vanilla. Pour milk into egg mixture. Place rhubarb in unbaked 9-inch shell. Pour milk mixture over rhubarb. Bake at 400° for about 35 minutes or until firm.
Peel potatoes before slicing. Cube ham. Layer potatoes, ham, salt, pepper and cheese in a greased 9 x 13-inch pan. Mix soups and milk together and pour over top. Bake at 350° for 1 hour or until tender.
Brown steaks in oil; remove steaks from skillet. Stir in onion; cook until tender. Stir in beef broth and water. Place steaks in pan and cover. Simmer 30 minutes.
Preheat oven to 350°. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually add flour mixture. Stir in mint chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Shape into balls; roll in remaining sugar. Bake for 8 to 10 minutes. Makes about 5 1/2 dozen cookies.
Blend sour cream, brown sugar and salt. Whisk in well beaten egg yolks. Sprinkle 1 tablespoon flour on unbaked pie shell. Arrange peaches on pie shell; sprinkle with tablespoon of flour. Pour sour cream mixture over all. Bake at 425° for 10 minutes; reduce heat to 350° and continue baking for about 40 minutes. Serves 6 to 8.
Spray large saucepan with nonstick cooking spray. Over medium heat, melt margarine in saucepan. Add kielbasa, onion and celery; cook until onion and celery are tender. Add carrots, cabbage, bay leaf, thyme, vinegar, bouillon cubes and water. Cover and cook for 1 1/2 hours. Add potatoes; cover and cook for an additional 20 minutes. Yield: 10 cups.
Break up cake into oblong pan. Mix Jell-O in bowl with 2 cups hot water. Add strawberries; mix. Pour over cake in pan. Let set and harden in refrigerator at least 2 hours. Mix pudding with milk. Fold Cool Whip into pudding. Pour mixture over cake. Refrigerate 5 to 6 hours.
Read cookie label and prepare as instructed. As soon as cookies are taken out of oven, place one Kiss per cookie in center. Let cool and you're bound to get a kiss for these cookies!
Whip cheese; add condensed milk, then whip again. Stir in lemon juice and continue beating until thickened. Pour into the tart shell and chill. Slice peaches and place in spiral design on top of the cheese layer. Melt preserves with sugar. When sugar is dissolved, pour glaze over peaches. Top with whipped cream.
Add water and sugar in blender. Beat 1 minute. Add milk slowly until mixed. Refrigerate for 24 hours.
Combine ingredients in saucepan. Simmer over low heat until cheese melts. Mix well. Serves 4 to 6.
Mix first 3 ingredients. Saute sunflower seeds, noodles and almonds in margarine until golden brown. (Drain excess margarine after browning.) Add to broccoli and lettuce. Serve topped with dressing.
Dissolve gelatin in hot water and pour into a 9 x 13-inch enamel pan and let stand until firm in the refrigerator.
Preheat oven to 450°. Put graham cracker crumbs in bowl and 2 tablespoons sugar and butter. Press mixture on bottom and sides of greased 9-inch pan. Chill in freezer while preparing filling. In bowl, beat cream cheese and remaining sugar until smooth and light. Beat in eggs, vanilla and cornstarch until blended. Stir in sour cream. Pour into crust. Bake 10 minutes; reduce heat to 200° and bake 45 minutes. Turn off oven and let cool for 3 hours with door slightly open.
Drain fruit. Cut into bite size pieces. Melt margarine. Add sugar and spices. Place fruit into a buttered casserole. Pour sauce over fruit and stir. Bake at 350° for 30 minutes.
In a blender container, combine all ingredients. Cover and blend until smooth. Pour into 8 (5 ounce) paper cups. Cover each cup with foil. Make a small hole in the foil with a knife. Insert a wooden stick into the cup through the hole. Freeze for 4 to 6 hours or until firm.
Have electric skillet control at 220°. Melt butter; add dates. Cream eggs and sugar. Add to dates and butter in skillet. Cook until thick, stirring constantly. Cool. Add fruit, nuts, Rice Krispies and flavoring. Form into balls, roll in coconut and store in tin can in refrigerator.
Cook bacon until crisp. Use 3 tablespoons fat and cook onion until transparent. Add potatoes and water. Cook until tender. Then add 2 cans undiluted cream of chicken soup and 2 cans milk. Salt and pepper to taste. Heat, but do not boil. Serve garnished with crushed bacon and parsley.
Brown hamburger. Mix all other ingredients. Add hamburger and bake at 350° for 1 hour. Top with fried bacon.
Preheat oven to 350°. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, soda and salt in large bowl; set aside. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into loaf pans. Bake for 60 to 65 minutes or until toothpick comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Put chicken pieces into baking dish. Combine salad dressing, onion soup mix and apricot preserves. Pour over chicken. Bake at 350° until chicken is done. Last 15 minutes, add pineapple and cherries. Serve over white rice. Serves 6.
Put in bowl squash, margarine and croutons. Mix well. Add onion, egg, soup and seasoning. Mix well and bake at 350° in greased baking dish 30 minutes.
Mix all ingredients together. Place in a 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 1/2 hours.
Saute livers in butter with onion until done. Turn heat up and add brandy, salt and pepper; cook 5 minutes. Remove from heat and add cream. Puree all in blender. Chill completely. Garnish with sieved egg yolk.
Combine all fruit and ginger ale. Serve in sherbet dishes. Top each serving with pineapple sherbet. Serve with plain cookies.
Shred cabbage. Place in a 3-quart casserole. Add all remaining ingredients. Stir to mix. Cover. Use cook cycle and cook 5 minutes. Stir carefully. Cover. Use cook cycle and cook 30 minutes or until cabbage is tender. Stir twice during cooking time.
Mix all ingredients. Pour into unbaked pie shell. Bake at 375° for 45 minutes to 1 hour.
Place oil, rosemary, garlic and anchovies in soup pan. Brown well. Add diluted tomato paste and cook over slow fire for 20 minutes. Add ceci beans with liquid and add another can full of water. Add salt and bring to boiling point. Add elbow macaroni and cook 8 minutes longer or until macaroni is tender. Add pepper and serve. Serves 4.
Cut ribs in serving size pieces. Place in a roasting pan, cover and bake at 350° for 1 hour. Combine sauce mix. Pour over ribs and bake uncovered for 30 more minutes.
Beat eggs. Add milk and mustard; beat well. Add bread, cheese and sausage. Pour into 9 x 13-inch glass dish. Sprinkle with onions, mushrooms and/or green pepper. Cover and refrigerate overnight.
Cook macaroni according to package until tender, but not soft. Chop pimentos, onion and cheese. Combine all ingredients while macaroni is still hot. Bake at 300° for 30 minutes.
Pour salad dressing over beef cubes in a shallow baking dish. Cover and marinate in the refrigerator, turning occasionally, for 4 hours. Alternate beef, onion, red and green peppers, zucchini and yellow squash on skewers. Grill, turning and basting with the remaining marinade, for 5 to 7 minutes or to desired doneness. Combine rice and parsley. Serve kabobs over rice.
Combine all ingredients in order listed; mix well. Chill for at least 3 hours or overnight. Shape into 1 1/2-inch balls. Place on ungreased cookie sheet. Bake in 350° oven for 20 minutes.
Mix dry ingredients; beat in small amounts of vinegar and salad oil. Add onion and beat thoroughly.
Melt butter and saute onions until well done. Add tomato puree, hot sauce, vinegar, sugar and garlic powder. Mix well. Add unseasoned barbecue sauce. Bring to a boil. Turn down heat and simmer for about 5 to 10 minutes.
Mix all ingredients together and add to cooled spinach. Refrigerate for 5 to 8 hours or overnight. Shape into balls. Bake at 350° on ungreased cookie sheet for 20 minutes. Turn 1/2 way through baking.
Melt butter, chocolate and peanut butter. Pour this mixture over cereal and mix until covered. Put 1/2 of powdered sugar in a brown paper bag. Pour in the mixture and top with remaining powdered sugar. Shake contents and let dry on wax paper.
In oil, brown onion and garlic; add beef. Brown lightly. Pour off oil and fat. Add salt, pepper, oregano, Ragu and cottage cheese. Let simmer. (Taste for flavor.) Layer noodles, Mozzarella cheese, sauce and Parmesan cheese. Start over. End with cheese on top. Microwave for 10 minutes on High or bake at 350° for 30 to 40 minutes.
Brown garlic in oil. Add tomatoes and simmer for 1/2 hour. Add spinach and rice. Cover tightly; cook until rice is tender, adding more water or tomato juice if needed. Add salt and pepper to taste. This is unusual and very tasty.
Mix all ingredients together. Add more water if needed. Bake in lightly sprayed iron skillet at 350° for 20 to 25 minutes or until brown.
Cook carrots. Place carrots in shallow baking dish. Mix 1/4 cup liquid from carrots and all ingredients except the Ritz crumbs, butter and paprika. Put the mixture on top of carrots. Melt the butter and mix the Ritz crumbs into it. Sprinkle on top of casserole. Sprinkle paprika on top of all. Bake at 375° for 15 to 20 minutes.
Cook first three ingredients in butter in large skillet, drain mushrooms, reserving liquid. Add water to liquid to make 2 cups. Pour into skillet, Stir in mushrooms, rice, tuna, salt/pepper and bouillon, mix well. Bring to a boil, add peas, cover and simmer over low heat 20 minutes or until rice is tender, stirring once or twice.
Cream butter, shortening, sugar, eggs and molasses. Add dry ingredients. Mix well. Add vanilla. Drop by spoonful on baking sheet. Bake at 350° for 9 to 11 minutes.
Dissolve sugar and red hots in 1 quart of warm water. Add other ingredients and 2 more quarts water.
Heat oven to 350°. Grease oblong 13 x 9 x 2-inch pan. Mix butter, brown sugar, sugar, egg yolk and vanilla. Beat 2 minutes. Blend flour, baking powder, soda and salt. Mix thoroughly together with egg mixture. Spread or pat dough into pan. Sprinkle chocolate chips and nuts on top and press into dough. Beat egg whites; gradually add 1 cup brown sugar and beat until stiff. Mix coconut with egg white mixture. Spread on top of dough over nuts and chips. Bake 35 to 40 minutes.
Combine sugar, syrup and salt in a large, heavy pan. Boil to 300° on candy thermometer. Remove from heat and add margarine. Stir until dissolved, then slowly add cream. Put back on heat, stirring and watching closely. Cook rapidly to 250°. Remove from heat and add nuts and vanilla. If curdles, stir or beat a minute or so, then pour into greased 9 x 13-inch pan. Cut in squares and wrap.
In a baking dish, stir in the wine, butter and onion. Add the fish fillets sprinkled with salt and pepper. Bake in preheated 375° oven for 10 minutes. Remove fish from oven and place on 4 serving plates. Reserve the liquid; add to the shrimp and spoon the sauce over the fillets. Sprinkle with chopped parsley.
Place jalapenos into blender with 1 cup water. Blend until coarsely chopped. Drain. Put 1/2 can of tomato sauce into blender with garlic and onion. Blend. Add drained jalapeno, remainder of tomato sauce, tomatoes and the rest of ingredients. Turn blender off and on quickly until blended, but leave tomatoes chunky.
Melt butter; add sugar, vinegar and well beaten eggs. Mix well; add raisins, pecans and coconut. Pour into unbaked pie shell; bake 35 minutes at 350°.
Put stew meat, onion, carrots, tomatoes and green beans in water and cook until meat is tender. Add potatoes, limas and whole kernel corn. After everything in soup gets done, add peas and let soup simmer for about 1 hour.
Melt butter and add seasonings and cheese. Stir in double boiler until cheese is soft. Add ginger ale and then egg. Cook over medium heat until thickened. Serve over toast. Serves 3.
Mix beer, yeast and sugar together until yeast is dissolved and foamy. Add flour; mix well. Knead about 10 minutes. Cover and let rise until doubled. Cover a cookie sheet with foil and grease well. Punch dough down; break off walnut sized pieces of dough and roll into rope, then shape into pretzel. Brush with beaten egg and sprinkle with coarse salt. Bake at 475° about 12 minutes. Best eaten while still warm as the pretzels get tough as they sit.
Mix first 3 ingredients. Add chips. Mix remaining ingredients together until smooth. Fill cupcake tins 1/2 full of chocolate mixture. Then spoon in 2 tablespoons of cream cheese mixture. Bake 25 minutes at 325°.
Pierce potato. Microwave on High 4 to 5 minutes until tender, turning the potato over halfway through cooking. Cut in half, scoop out center of potato. Mash with butter, milk, cheese and salt and pepper. Put back in peel, microwave for 1 minute.
In large bowl, beat cream cheese until smooth. Gradually add 1 cup syrup and milk, beating until blended. Fold in whipped topping. Pour mixture into crust. Freeze several hours or overnight. (Wrap pie after partially frozen.) Serve topped with chilled syrup. Makes 6 to 8 servings.
Beat eggs and add sugar. Beat in Crisco and jam. Mix remaining ingredients and bake at 350° for 40 minutes.
Cream butter and sugar; add eggs, one at a time. Add dry ingredients and milk alternately. Add vanilla. Bake at 325° for 20 to 25 minutes. Makes 4 (9-inch) layers.
Cook sausage; drain and set aside. Separate dough into triangles. Place points to center of 12-inch pizza pan; press to form crust. Spoon sausage over top. Sprinkle with hash browns and Cheddar cheese. Combine eggs, milk and seasonings; pour over all. Bake at 375° for 25 minutes. Add Parmesan cheese; bake 5 minutes more.
In small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed. Gradually add sugar; stir in 1/2 cup nuts.
Cook sliced onion and pepper in fat until soft, then add bay leaf, cloves, tomatoes, sugar and salt. Simmer 15 minutes. Add cooked rice. Bake in casserole about 30 minutes in moderate oven.
Brown meat and onion. Add all ingredients except beans. Cook 1 to 2 hours in crock-pot. During last half-hour, add beans. Serves 8 to 10.
Mix together all ingredients. Refrigerate 3 to 4 hours. Serve in hollowed-out bread or with crackers.
Mix all but 1 cup of the cake mix with 1 egg and 1/2 cup oleo. Spread on the bottom of a 9 x 13-inch cake pan. Mix the pumpkin, 3/4 cup sugar, 2 eggs, 1 can milk and 1 teaspoon cinnamon; pour over first layer. Mix the last cup of dry cake mix with 1/4 cup oleo, 1/2 cup sugar and 1 teaspoon cinnamon; spread over pumpkin layer as top layer. Bake in ungreased pan at 350° for 50 to 60 minutes.
Don't heat anything. Mix vinegar, sugar, salt and celery seed. Mix all together and place in glass jar in refrigerator. Liquid will not cover cucumbers fully, but will by morning. Keep refrigerated. Can add more vinegar as you use cucumbers, if desired.
Cut up the 4 hot dogs into 1/2-inch pieces and place in a medium size saucepan. Saute on medium heat for a few minutes or until the edges are slightly brown. Lower the heat to the minimum setting on your stove. Pour in the baked beans; stir. Pour in the remaining liquid ingredients; stir. Allow the mixture to slowly simmer for approximately 1 hour or until the blend has a consistency of molten lava.
Combine flour, garlic salt, salt, celery salt, pepper and paprika in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat. Heat oil to 365° in electric skillet or on medium-high heat in large heavy skillet. Fry chicken 30 to 40 minutes without lowering heat. Turn once for even browning. Drain on paper towels.
Combine cornmeal, flour, baking powder, baking soda and salt in medium size bowl. Stir in egg, onion and cayenne pepper. Add buttermilk; beat well. Heat lard in heavy frypan until hot, about 375°. Drop rounded teaspoonfuls of batter into hot fat. Fry until golden brown, turning once. Drain on paper towels. Wrap hush puppies in heavy foil; place in warm oven (250°) until ready to serve. Makes 4 dozen.
Mix pie crust as directions show only use milk instead of water and add 1 tablespoon oleo. Divide dough into 4 equal parts; roll out into 4 circles.
In lightly greased 1 1/2-quart casserole, place one-half taco chips. Set aside. In 10-inch skillet, brown beef until crumbled. Drain. Add taco seasoning mix and water. Simmer, uncovered, 10 minutes. Stir in onion and tomato sauce. Spoon meat mixture over taco shells. Sprinkle with 1 1/2 cups cheese. Place remaining taco chips over cheese. Sprinkle with remaining cheese. Arrange tomato wedges and olives attractively on top. Bake in preheated 350° oven 15 to 20 minutes or until hot and bubbly. Serve with taco sauce. Makes 6 servings.
Preheat oven to 350°. Cook chicken until tender. Bone and chop. Strain chicken broth. Cook spaghetti in stock until tender. Drain and reserve the stock.
Mix all ingredients into mixing bowl except coconut. Beat 1 to 2 minutes. Add toasted coconut; fold in well. Pour mixture into 9-inch pie crust. Place on cookie sheet to bake. Bake 1 hour at 325°.
After water starts to boil add 2 cups rice to soy sauce, bouillon and sesame oil and cook until done.
Beat first 3 ingredients until light and fluffy. Add dry ingredients with sour cream and mashed bananas. Mix thoroughly. Bake in a greased 9 x 13-inch cake pan for 40 minutes in a 350° oven.
Drain beans; mix all ingredients together. Taste. Add more sugar and vinegar or oil according to your taste. (I use a full can of each type of beans.) Let stand and cool in refrigerator.
Combine ingredients and roll into balls and dip into white sugar. Bake at 350° for 10 to 12 minutes. They will flatten and crack as they bake.
Heat milk; add rice and fat. Ad sugar, salt and raisins or nuts to eggs. Slowly stir in hot milk mixture. Pour into greased baking dish; set in pan of hot water. Bake at 350° for 1 hour or until set.
Preheat oven to 350°. Season ribs with salt and pepper to taste. Place in roasting pan, cover with aluminum foil. Roast 1 hour.
Cream butter and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 degrees for about 20 minutes, or until golden brown. Makes 24 medium muffins.
In large bowl put dates, butter and baking soda. Add boiling water and mix well allowing to cool completely. Add eggs, sugar, salt, flour and vanilla and beat well. Fold in nuts. Half fill greased cans (use 6 to 7 1-pound vegetable cans). Bake at 350° for 45 to 50 minutes or until knife inserted comes out clean.