HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar and Crisco until fluffy. Add eggs and beat well. Add vinegar and food coloring. Sift dry ingredients together about 3 times. Alternate with buttermilk. Add vanilla and beat well. Bake at 350° for 30 to 35 minutes.
Layer ground beef, potatoes, beans and onion in a deep dish or crock-pot. Pour the tomato soup over all. Bake at 350° for 1 1/2 hours or slow cook in a crock-pot. Great with cornbread.
Brown hamburger and drain. Mix the pork and beans, barbecue sauce, salt, pepper and onions together. Add the hamburger. Put into casserole dish. Place 1/2 biscuits around edges and sprinkle cheese on top. Bake at 350° until biscuits are brown. Serves 4 to 6.
Mix in order. Bake at 350° for 10 to 12 minutes.
Bake at 325° for 1 1/2 hours in tube pan, greased and lightly floured.
Melt butter in baking dish (8 x 8-inch Corning Ware). Mix together the flour, sugar and milk. Pour into dish and add fruit. Bake at 375° for 20 to 30 minutes.
Drain can of garbanzo beans. Put all ingredients in blender or food processor and blend thoroughly! Serve with pita bread wedges or crackers.
Combine all the ingredients and put in 8 x 12-inch casserole. Refrigerate overnight. Bake at 350° for 45 minutes uncovered.
Heat Hershey candy bar (over hot water) in double boiler. Mix other ingredients in another bowl. Pour chocolate over ingredients and mix well. Make balls from mixture and cool.
Crush cookies into crumbs and reserve 1/2 cup for the top. Melt margarine and mix with crumbs. Press into 9 x 13-inch pan. Combine cream cheese and powdered sugar mix well. Fold in 1/2 of cool whip and spread over crumbs. Chill 20 minutes. Prepare chocolate pudding with 2 1/4 cups milk until its thick and spread over mixture and over the top. Should be chilled 8 hours or overnight.
Heat oil over medium-high heat. Add broccoli, scallions, garlic, basil and salt. Toss and stir-fry until broccoli is tender-crisp, about 4 minutes. Remove from heat. Toss with pasta, cheese and tomatoes in a large bowl. Refrigerate. Toss again before serving. Cheese tends to sink to bottom.
In a medium saucepan, combine sugar, cornstarch, lemon juice, egg and pineapple juice. Cook until it boils and thickens, stirring continuously, about 10 minutes. Allow to cool. In a large bowl, combine whipped cream topping and cooled mixture. Stir in pineapple, apples, marshmallows and peanuts just before serving. Serves 4 to 6.
Cut little pig sausage into little chunks. In a medium-large soup pot over medium high heat, brown sausage. As sausage is cooking and halfway done, add carrots and onions. Continue to cook for 5-7 more minutes over medium heat settings. Add cabbage. Continue to cook until vegetables become tender and sausage is no longer pink. Add water if needed. Cover and simmer. Add seasonings and adjust flavor. Serves 4 to 6.
Combine drink mix, sugar, lemonade concentrate and pineapple juice in large container; mix well. Chill until serving time. Add ginger ale, crushed ice and enough water to measure 3 gallons; mix gently.
Combine all ingredients, except walnuts. Form a ball. Cover and chill. Roll in chopped walnuts.
Combine all ingredients except cheese and almonds. Bake in 9 x 13-inch pan covered for 1 hour at 350°. Top with grated cheese and almonds. Allow cheese to melt before serving.
Mix both boxes of jello with the boiling water. Add remaining ingredients, stirring thoroughly. Chill until firm.
Crust: Mix crumbs, butter, brown sugar and flour and spread in 7 x 10-inch pan. Bake 15 minutes in 275° oven.
Crust: Combine flour, butter, brown sugar and 3/4 cup chopped nuts. Press into bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool before pouring in dessert mix.
Put chopped apples and sugar in mixing bowl. Let stand 20 minutes. Add rest of ingredients and mix good but not too long. Add nuts last, dredged in flour to keep them from coming to the top and mix well.
Cream butter and sugar. Add eggs and beat well. Add salt and soda. Use 1 cup flour to flour nuts. Roll in wax paper. Refrigerate a few hours or overnight. Slice and bake 10 to 12 minutes at 350°.
Mix corn, milk and eggs thoroughly. Put in greased baking dish. Top with crushed saltines, 2 pinches of salt, a sprinkle of pepper and dot with chunks of butter. Bake at 350° for 1 hour.
Marinade pork loin in mixture of pineapple syrup, soy sauce, honey, garlic powder and ginger. Roast in 325° oven for 2 1/2 hours, basting every 10 minutes. Cut roast in 10 pieces and insert pineapple slices between each portion.
Mix graham cracker crumbs, melted butter and 1/4 cup sugar. Press into bottom and up sides of spring-form pan. Cream the cream cheese thoroughly. Add vanilla. Add 1 cup sugar gradually until creamy. Add eggs one at a time. Beat well. Pour over graham cracker crust. Bake at 350° for 35 to 40 minutes (no longer). Remove from oven. Heat oven to 450°. Cream together sour cream, 2 tablespoons sugar and 1 tablespoon vanilla. Spread on top of cheesecake. Return to oven for 5 minutes.
Mix together dry ingredients in a bowl. Heat milk and butter together until quite warm. Add to flour mixture and beat until combined. Beat in eggs, then part of extra flour. Put some of the flour on pastry cloth and add batter. Knead, adding extra flour until smooth ball forms (maybe 5 to 10 minutes). Cover with plastic wrap and let rest 20 minutes. Form into desired shapes. Cover and let rise in warm place about 1 hour, until doubled. Bake at 350° for 15 to 20 minutes or until golden brown. Turn out on rack to cool.
Break cutlets into small pieces. Sprinkle with garlic salt. Coat with flour. Brown in hot oil. Add water and simmer 2 to 4 minutes. Add onion soup mix and mushrooms. Simmer 5 to 10 minutes. Add sour cream gently. Cover and cook about 10 to 15 minutes. Serve over rice. Can also be prepared with 1 1/2 lb. ground beef.
Mix all ingredients together and pack down for crust. Take the Dream Whip and mix according to directions, then add 1/2 cup more powdered sugar and cream cheese. Beat again until thick, then spread over graham cracker crumbs. Add cherry pie filling and spread over top. Chill and eat.
Sift together dry ingredients, then mix with remaining ingredients as listed. Bake in two 9-inch pans or one 13 x 9-inch pan for 45 minutes at 350°.
Mix all ingredients except toast. Spread on Melba toast. Broil on top rack until cheese melts.
Dump drained potatoes in baking dish. Mix soups and cheeses in bowl and pour over potatoes. Stir in ham, salt and pepper to taste. Cover and bake at 400° for 45 minutes.
You may peel or leave the peeling on, but do slice or cut up and take out seeds of cucumbers.
Saute garlic and onion in oil; do not brown (leave garlic whole; remove later if not desired). Add tomatoes or tomato sauce and chosen herb. Salt and pepper to taste. Simmer for about 40 minutes. Serve over your favorite pasta.
In a large resealable plastic bag, combine the flour, salt and pepper. Add meat in batches. Toss to coat.
Preheat oven to 250°. Heat butter in large shallow roasting pan (about 15 x 10 x 2 inches) in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Makes about 9 cups. Party mix may be frozen, so save time and make a double batch. Thaw at room temperature.
Cook rhubarb in 1/2 cup of water. Add sugar; simmer over low heat until tender. Remove from heat and add the remaining ingredients. Place in refrigerator until set. Serve with Cool Whip.
Brown chops on both sides; season with salt and pepper. Place in a large baking dish. On top of each chop, place a slice of onion, pepper rings, rice and celery. Pour tomatoes over chops. Bake, covered, at 300° for about 1 1/2 hours. Watch to see if additional tomato juice needs to be added.
Score ham, place cloves on ham. Wrap in foil and bake 15 minutes per pound at 350°.
Beat cream cheese until smooth. Add other ingredients. Beat until fluffy. Spread over graham cracker crust. Bake in 350° oven until set and begins to brown. Cool. Mix blueberry pie filling and lemon juice together. Place over low heat and bring to boiling point. Cool. When both mixtures are cooled, pour blueberry mixture over cheese mixture. Chill until ready to serve.
Brown pork chops in frying pan on both sides (no cooking oil). Mix onion soup mix and rice in a casserole dish. Pour in water. Place pork chops on top and bake in oven for 1 hour at 350°.
Melt chocolate and butterscotch bits together over hot (not boiling) water; remove from heat. With wooden spoon blend in powdered sugar, almond extract, sour cream, orange rind and salt. Stir in cake crumbs and chill until firm enough to handle, about 1 hour. Shape into 1-inch balls and roll in chopped toasted almonds. Store in tightly covered container. Yields 4 to 5 dozen.
Mix all ingredients in mixing bowl until dough does not stick to fingers. You may need to add a little water.
Bring to a boil the water and sugar. Add the fruit and cornstarch dissolved in a little water and boil all together, stirring constantly. When boiling, remove from the fire and strain. Serve hot or cold.
Soak bread crumbs in milk for a few minutes. Combine meat, bread crumbs, eggs, onion and seasoning. Mix thoroughly and shape in a loaf. Place in roasting pan; add 1/2 inch of water and bake in 375° oven for 1 1/2 to 2 hours.
In 1/4 cup margarine, cook onions until tender. Remove from skillet. Add the meat. Brown meat; add onions and mushrooms and 2/3 can of beef broth. Simmer until steak is tender (about 1 hour). Mix rest of broth with 2 1/2 tablespoons of flour. Blend into meat and onions and thicken. Just before you serve, add sour cream. Serve over rice or noodles.
Place ingredients into blender or in a deep bowl and use hand mixer. Blend or mix until smooth and creamy. Makes 4 big frosties.
Cream mayonnaise and cheese together. Add soup, shrimp and onion. Bake at 350° for 30 minutes. Serve hot.
Mix all ingredients well with hands. Press into pan. Cut and serve. Fast, easy and delicious.
Mix all together well. Place in loaf pan and pour an 8 ounce can of tomato sauce over it. Bake 1 hour at 350°.
Mix all together and pour into greased casserole dish (2-quart size) and bake at 350° for 1 hour.
Boil sweet potatoes; peel and whip. Squeeze orange(s) into potatoes. Add cinnamon, nutmeg and brown sugar. Add butter and whip. Stir in chopped pecans. Bake in souffle or casserole dish with marshmallows on top at 350° until marshmallows are golden brown.
Cream butter and cheese. Gradually add sugar, beating until fluffy. Stir in flour. Make into rolls on waxed paper. Chill well or overnight. Slice thin and sprinkle with a little caraway seed. Pat seed in a little gently. Bake at 375° for 10 minutes on ungreased cookie sheet until edges become slightly brown.
Brown beef and onion; drain fat. Add remaining ingredients. Simmer about 20 minutes. Transfer to a casserole dish. Mix up a small amount of corn bread (thin) and pour over mixture. Cook in oven at about 425° until corn bread browns.
Place buttered bread in 3-quart baking dish. Sprinkle browned sausage over bread and top with cheese. Combine remaining ingredients and beat well.	Pour over mixture in baking dish and chill at least 8 to 12 hours. Bake at 350° for 40 to 45 minutes. Serves 12.
Mix together beef, rice, salt, pepper and onion in large bowl. Shape into 2-inch balls. Mix tomato soup, water and ketchup in medium-sized heavy kettle or saucepan. Simmer over medium heat. Add meat balls. Adjust heat so mixture bubbles very gently. Cover and simmer for 1 hour or until cooked through.
Blend all ingredients. Roll into balls using about 1 teaspoon of dough. Place on ungreased baking sheet. Flatten with the bottom of a glass dipped in flour. Bake at 350° until the edges begin to brown (about 6 minutes). Options to sweeten, before baking, make a thumbprint in each cookie and fill with chopped nuts or sugarless jam.
Mix together alternately in a large bowl or pan and store in airtight containers. Use about 1/3 cup (or to taste) to 1 cup of boiling water. May top with a marshmallow.
Put eggs in mixer and beat well. Add all the other ingredients and continue beating. Mixture will look real bubbly. I beat mine at least 5 minutes. Pour into pie shell. Bake at 375° for 30 to 40 minutes or until custard is not liquid in center when you shake it. Do not overcook or it will be watery.
Brown crushed noodles and almonds in oven at 350° for 10 to 15 minutes. Mix all ingredients. Save noodle seasoning for dressing. Dressing recipe separate.
Optional: Green peppers, onion, black olives, green olives, sausage, mushrooms, crushed garlic or whatever you like on pizza.
Saute onion in safflower oil. Add garlic. Add carrots, celery, tomatoes, salt, white and cayenne peppers and 4 cups water. Bring to a boil, then simmer for 40 minutes. Add green beans, macaroni, zucchini, spinach and navy beans. Bring to a boil, then simmer for 30 minutes more. Serve topped with a generous sprinkling of Parmesan cheese. Yields 2 1/2 quarts soup.
Mix ingredients together in a heavy saucepan and simmer for 1 hour. Serve hot with toothpicks.
Simmer raisins in water for 10 minutes. Cool and drain. Use water from raisins; bring to boil. Cream fat and sugar. Add eggs; beat well. Add the rest of the ingredients. Drop by spoonful and bake for 10 minutes at 410°.
Beat egg and add other ingredients. Roll out on floured surface. Cut into thin strips, let dry and put in boiling chicken or meat broth.
Saute onion in butter. Add other ingredients. Bake for 30 to 40 minutes in a 350 degree oven.
Squeeze and discard all moisture from spinach. Combine all ingredients, except cabbage. Refrigerate for 2 hours. To serve, hollow out a hole in the top of cabbage to house the dip. May be necessary to cut off a portion of the bottom to make it sit upright. Place dip inside; surround with crackers, chips or vegetables. Serves 8.
In heavy skillet, combine sugar, salt, milk and butter. Stir over low heat until dissolved. Add pecans. Increase heat. Cook to 234° (soft ball stage). Remove from heat. Stir in vanilla. Let cook in pan 5 minutes. Stir rapidly until mixture thickens and coats pecans lightly. Drop rapidly from a spoon on foil or wax paper. If too hard, add drops of hot water to desired consistency.
Dissolve jello in boiling water. Stir in whole cranberry sauce and finally bananas and nuts. Chill in 3 1/2 cup mold. Can be served with sour cream.
Bake tortillas on ungreased griddle about 1 minute on each side. Keep warm in a damp towel. Mix 1 can of chili, 2 tablespoons onions and 1 cup of the cheese. Spoon about 1/3 cup of the chili mixture on center of each tortilla. Roll up. Place seam side down in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inches. Spoon remaining chili over tortillas. Sprinkle with remaining onions and cheese. Bake 20 minutes until cheese is melted in a 350° oven. Makes 4 to 6 servings.
Bring the first 4 ingredients to a boil. Remove from stove. Add mayo and mustard; mix well.
Saute beef and onion until done. Toast chili blend in skillet. Do not scorch. Add to meat; rinse remaining chili blend from skillet. Pour over meat; add remaining ingredients and simmer in covered pot for 2 to 3 hours.
Preheat oven to 350°. Using a 2-quart 8 x 8 x 2-inch Pyrex dish, place margarine in dish and place in oven. Mix above ingredients, except apples. When margarine has melted, pour mixture in dish and spoon in apples on top. Bake for approximately 45 minutes.
Melt margarine; blend in cocoa. Beat eggs and sugar. Add to margarine mixture. Stir in flour and nuts. Bake as directed at 350°.
In a double boiler, melt stick of margarine and add cubed cream cheese. Stir over low heat until cheese is melted. In a large skillet, melt 2 tablespoons margarine and saute crawfish tails, onions, bell pepper and mushrooms until seasonings are limp. Add the mushroom soup and cooked rice. Stir in garlic salt and peppers. Add the cream cheese and margarine mixture to crawfish mixture. Stir and check for seasoning. Put in greased casserole dish. Top with grated Velveeta cheese and fried onion rings. Bake in 350° oven for 30 minutes. Serves 8.
In 3 or 4-quart casserole, saute onion in margarine. Add remaining ingredients. Mix altogether. Bake at 350° for 45 minutes with lid on. Bake for 15 minutes more without the lid.
Mix all ingredients in order listed and bake in 3 greased and floured pans at 350° for 30 to 35 minutes.
Mix the Kool-Aid as directed. Use the boiling water to dissolve the Jell-O. Mix lemonade according to directions. Mix all ingredients together.
Melt chocolate in 3 tablespoons of milk over low heat. Blend sugar and creamed cheese until well mixed. Add remainder of milk to chocolate and stir well. Blend together the chocolate mixture and cheese mixture. Gently fold in Cool Whip, mixing well. Fold into the crust. Freeze 4 hours. Set out for 1 hour prior to serving.
Crush berries in a large bowl; pour vinegar over top. Stir with a plastic or wooden spoon to combine. Let stand for 24 hours. Strain mixture into a large saucepan; discard seeds. Add sugar; bring to a simmer. Cook 5 minutes. Cool. Pour vinegar into a decorative bottle.
Basic Starter (One Version): Dissolve 1 package active dry yeast in 3 cups warm water, using a glass or stainless steel bowl. Gradually stir in 3 1/2 cups all-purpose or unbleached flour. Cover with towel or cheesecloth; let stand in warm place (80° to 85°), free from draft, until starter begins to ferment, about 24 hours. Bubbles will appear on surface of starter mixture. If it has not begun to ferment within 24 hours, discard mixture and start again.
Combine all ingredients. Mix well. Bake 10 minutes at 250°, stirring once. Very good as an appetizer with drinks.
Slice bell peppers in rings and cut into bite-size pieces; set aside.	Chop onion fine; set aside. Cut chicken breasts in bite-size pieces. Saut chicken in small amount of olive oil. Add red and green peppers and onion in skillet and saut. Add tomatoes, garlic, wine and olives.	Simmer for 20 minutes.	Add spaghetti sauce and simmer another 20 minutes.
Combine eggs, sugar, vanilla and pudding mix. Place into can. Add sweet milk and dairy milk. Stir well. Makes 4 quarts. Freeze in electric or hand crank freezer.
Core 6 large baking apples; pare strip off the top of each. Place in baking dish. Fill apples with raisins.
Coat pork with flour. Heat	oil in 10-inch skillet until hot. Cook	and stir pork over medium heat until brown. Drain. Cook and stir onion and bacon in same skillet until bacon is crisp. Stir in pork and remaining ingredients, except	sour cream. Heat to boiling. Reduce heat. Cover and simmer until pork is tender, about 45 minutes.	Stir in sour cream, if desired, and heat until hot. Makes 7 servings.
Combine jello and water until jello dissolves. Fold in pie filling. Let chill.
Microwave on High for 3 minutes. Add vanilla and nuts and stir. Refrigerate until firm. Cut into 1 x 1-inch pieces. Yield: 1 1/4 pound.
Combine cream cheese, sugar and vanilla, mixing well until well blended. Spread onto bottom of crust. Chill several hours or overnight.
Combine and cook over medium heat. Stir constantly until smooth and thick. Cool completely. Fold in 1 cup of Cool Whip. Serve with fresh fruit. Makes 2 cups.
Cream butter and sugar. Add remaining ingredients as listed. Bake in a 325° to 350° oven for 40 to 60 minutes.
In a saucepan bring sugar, syrup and water to a boil on high. Turn to low and cook to hard crackle stage. Add cinnamon oil and food coloring. Continue stirring while pouring into plastic ice trays.
In a 3-section plate, heat wieners and melt cheese in microwave. Remove plate and put Ranch dressing in the 3rd compartment of plate. Dip wieners in either the cheese or dressing and eat.
Mix all ingredients together and bake in a buttered 9 x 13-inch casserole dish for 40 minutes at 350°.
Blend well and pour into 10 1/2 x 15 1/2-inch sheet pan. Sprinkle brown sugar on top. Bake at 350° for 20 to 25 minutes.
Pour rum over raisins and set aside. Bring 1/2 cup light cream to a boil; over low heat, add softened gelatin and sugar, mixing until dissolved. Cool, then add remaining light cream, heavy cream, evaporated milk, rum extract and salt. Chill in refrigerator for 2 hours or longer. Pour into ice cream freezer and freeze for 1/2 hour. Add plumped raisins and rum and return to freezer for final freezing.
Beat margarine and Crisco. Cook over medium heat until very thick, stirring constantly. Will be very thick, like paste. Put in refrigerator until cool.
Combine all ingredients in a small bowl. Chill until serving time. Contains 3 calories per tablespoon.
Beat egg yolks,flour, oleo and 1 cup of the sugar about 5 minutes. Add coconut, vanilla and milk. Beat egg whites until stiff and add the	other 1/2 cup sugar.	Fold in with other mixture and pour in unbaked pie shell. Bake at 350° for about 50 to 60 minutes or until pie is golden brown and firm.
Brown meat with garlic. Add sauces and simmer. In a bowl, mix drained cottage cheese and drained spinach together. Spray large pan. Alternate sauce, noodles, cottage cheese, spinach mixture and grated Mozzarella. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. Cover; bake 30 minutes or until done. Uncover and let set 20 minutes before serving.
Dissolve gelatin in 1 cup boiling water; add package of quick thaw strawberries. Stir until strawberries separate and gelatin begins to thicken. Fold in 1 1/2 cups of whipped topping. Spoon into serving bowl. Chill until set, about 30 minutes. Makes 6 servings.
Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain in colander; mash. Combine with beaten eggs, bread crumbs, butter, sugar, salt, onion and pepper. Turn into a 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with a light layer of bread crumbs. Bake at 350° until lightly browned. Makes 10 servings.
Mix 7 pounds sliced cucumbers, water and lime. Let soak for 24 hours. Then wash 4 or 5 times, then soak in cold water for 3 hours. Drain. Mix rest of ingredients; add to the cucumbers and let stand overnight. Cook 45 minutes and put in jars and seal.
Cut butter into flour; add cheese, seasonings and cereal. Shape dough into small balls and put on a cookie sheet. Flatten with the back of your hand to form little wafers. Bake in oven at 350° for 20 minutes. Do not overbake!
Peel and cube potatoes. Boil until softened. Drain off all water. Add all other ingredients except oleo and paprika. Whip or mash until fluffy. Add small amount of milk if needed. Place in large casserole dish and refrigerate or freeze until ready to use. Immediately before baking, drizzle melted oleo over top and sprinkle with paprika. Bake at 350° for 1 1/4 hours.
Combine all ingredients together and bring to a boil. Pour into a 7 x 7-inch pan or dish. Let cool in refrigerator until firm. Cut and serve.
Pare the potatoes and cut into thin slices. Put a layer in a buttered baking dish. Dot with butter. Repeat, having no more than 3 layers. Add milk until it can be seen through the top layer. Top with soup. Bake 1 1/4 hours at 350° or until the potatoes are tender.
Crush Oreos. Line bottom of 9 x 13-inch pan with half the cookies. Mix pudding with milk. Let stand 5 minutes. Add 1/2 cup cookies, cream cheese and Cool Whip. Mix with pudding. Pour over cookies in pan. Top with remaining crushed Oreos.
Melt margarine; stir in the rest of the ingredients. Roll into small balls and lay on a cookie sheet.
In water, mix onion and garlic. Blend with spaghetti sauce, chili powder and Tabasco. Layer rest of ingredients, alternating with sauce. End with sauce, then Mozzarella.
Freeze half of the first 6 ingredients in a 13 x 9 x 2-inch pan. Add fresh strawberries and fresh blueberries. Add other half and freeze. Remove from freezer 15 to 30 minutes before serving to thaw slightly. Cut into squares and serve.