HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small mixer bowl beat butter, sugar, egg yolk, milk and vanilla until light and fluffy. Stir together flour, cocoa and salt. Gradually add to butter mixture, beating until blended. Refrigerate dough until firm enough to handle.
Put cottage cheese in bowl. Pour Jell-O over it. Stir well. Add pineapple. Stir in Cool Whip and marshmallows. Stir well. Place in refrigerator for 1 hour.
Heat oil over medium - high heat. Add onion and peppers, cook until tender. Add chicken, corn, broth and salsa. Bring to a boil. Stir in rice, cover. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle in 1 cup cheese and stir. Pour into a casserole dish. Sprinkle 1/2 cup cheese over top let stand for 2 minutes and serve.
Brown beef. Add cheese, onion soup and mayonnaise. Cook until mixed. Slice rolls in half and spread meat mixture on bottom half; cover with top. Top each roll with pickle slice if desired.
In a large pan, heat the vinegar, sugar, chili powder, salt, oregano, bay leaves and cumin. Bring to a boil. Add vegetables and cook 2 hours. Pour into jars and seal.
Mix ingredients in order as listed. Bake at 300° for about 1 hour. You can also add 1 cup pineapple, if you want.
Boil chicken and remove from bone, breaking into small pieces in large casserole dish. Combine soup and sour cream. Pour over chicken. Mix cracker crumbs and melted margarine. Sprinkle over top. Sprinkle with sesame seed. Bake at 350° for about 45 minutes.
Put rhubarb in a 9 x 9-inch pan. Sprinkle sugar, Jell-O, cake mix and water on top. Put butter on top. Do not mix. Bake at 350° for approximately 1/2 hour. Serve warm or cold with whipped cream.
Dissolve Jell-O in boiling water. Fold in strawberries. Mix pineapple, bananas and nuts; add to Jell-O. Pour half of the mixture into a 12 x 8-inch dish. Chill until firm. Spread with sour cream. Gently pour remaining mixture on sour cream. Refrigerate until congealed and ready to serve.
Layer lasagna noodles, meat, spaghetti sauce and Velveeta cheese slices. Top with Mozzarella cheese. Bake at 350° for 25 minutes or until bubbly.
In a large, heavy frying pan, saute the beef in the butter along with the garlic, 1 medium onion and mushrooms until beef has lost its pinkness and vegetables are tender. Add the flour; mix until blended. Add the beef broth, salt, paprika and cayenne pepper. Stir and cook until thickened. Blend in the sour cream. Keep warm, but do not boil.
Mix all ingredients together except shoestring potatoes and refrigerate overnight. Just before serving, fold in shoestrings. Serve salad on lettuce leaves. Add fresh fruit, hot muffins and iced tea for a light, tasty lunch.
Cook onion, green pepper and celery in margarine until tender. Mix in remaining ingredients and cook until beans are heated thoroughly. Yields 6 servings.
Heat all ingredients in large kettle to boiling; reduce heat. Simmer, uncovered, stirring frequently until tomatoes are soft. Remove and discard onion and bay leaf. Press mixture through food mill or sieve. Heat juice just until boiling. Fill prepared jars and cover with seals. Process in boiling water bath 15 minutes.
Cook potatoes with skin on. Peel and slice potatoes thinly into buttered 2 1/2-quart casserole. In small saucepan, mix together 1/2 cup butter, soup, cheese, onions and sour cream. Stir over low heat just until heated through and pour over potatoes. In small skillet, melt 1/4 cup butter and add cornflake crumbs. Mix well. Sprinkle crumb mixture over potatoes. Bake at 350° for 30 to 35 minutes or until bubbly.
Lay crescent rolls out on pan. Do not separate. Leave all in one piece. Spread mustard on top of rolls. Crumble sausage on top of rolls. Roll like jelly rolls; put in freezer for 20 to 40 minutes. Cut and bake at 350° for 15 minutes.
Mix togehter first 5 ingredients. Cook and drain macaroni, place in large casserole dish, then add first 5 ingredients and some cheese. Top with cheese and 1 small bag chips. Cover and bake at 375° to 400° until bubbly and cheese is melted.
Place fruit in shell. Boil water, sugar and cornstarch until clear. Remove from heat, add Jell-O. Mix and pour over fruit in pie shell. Let set. Serve with whip cream or ice cream. Can use strawberries instead of peaches.
In a large bowl, mix milk and water. Add pudding; beat well. Chill for 5 minutes. Fold in whipped cream. Spoon 2 cups pudding into a 3-quart serving bowl. Layer with half of each: vanilla wafers, strawberries and chocolate morsels. Repeat once more. Chill; keep refrigerated until ready to serve.
Brown hamburger meat; add beans and mix remaining ingredients. Line bottom of pan with Doritos. Pour hamburger mixture in pan and bake at 350 degrees for 45 minutes.
Beat eggs; gradually add sugar and oil. Combine dry ingredients and zucchini. Stir in raisins, nuts, vanilla and fruit cocktail. Pour into two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 55 to 60 minutes. Keep refrigerated.
Let dough rise. Squeeze sausage out of casing and lightly brown in skillet. Drain off grease. Mix in other ingredients and cool. Roll out dough into approximately 9 x 12-inch rectangle. Spread sausage mix over dough. Roll up like jelly roll and cut roll in half. Lightly brush top of rolls with oil. Sprinkle garlic salt on top (optional). Let rise 1/2 hour. Bake at 350° for 30 to 40 minutes, until golden. Cool before serving.
Beat eggs into the milk. Add sugar and rice; stir. Add raisins and vanilla. Stir well. Pour into well buttered 8 x 8-inch Pyrex dish. Sprinkle nutmeg on top. Bake, uncovered, in 350° oven for 1 hour or until set.
Heat oven to 350°. Mix flour, margarine and powdered sugar. Press in ungreased square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch, building up 1/2-inch edges. Bake 20 minutes.
Combine the first 5 ingredients and simmer 5 minutes. Cook the hamburger until brown. Drain off fat. Add 3/4 cup of the tomato sauce to the meat. Flatten out crescent rolls and press two together to form square (4 squares). Place approximately 1/4 hamburger mixture on each rectangle. Top with 1/2 slice American cheese. Bring up corners of dough to meet and pinch together to seal all openings. Bake at 350° for 25 minutes. Add 1/3 cup water and any remaining hamburger mixture to tomato sauce and simmer gently while pies are baking. Sauce can be spooned over pies at the table.
Mix together and bake at 350° for 30 minutes in a square baking pan.
Combine milk, sugar, butter and salt in a large pan. Bring to a boil and add rice. Reduce heat to low and cook 1 hour. Stir every 15 minutes. Beat eggs and add 1/2 to mixture. Stir constantly. Add rest of eggs and cook for several minutes but do not boil. Add vanilla. Pour into serving dishes and cool.
Slice apples into frying pan; add butter. Mix sugar, cornstarch and cinnamon together. Add to apples and butter; heat until good and hot. Pour into pie crust; add top crust or strips across. Bake at 425° for 25 minutes.
Mix first 8 ingredients with mixer. Add carrots and nuts. Pour into cake pan. Bake at 300° for about 1 1/2 hours or until done.
Combine all ingredients except butter beans in stockpot and bring to a boil. Simmer until beans are tender, about 2 hours. Add butter beans. Makes about 1 gallon soup or about 16 servings.
Mix ingredients together and press into bottom of 9 or 10-inch pie pan. Bake at 400° for 5 minutes.
Boil chicken for 1 hour; then debone and cut into small pieces. Saute onion (chopped) and bell pepper (chopped) until soft. Add chili powder and mix well. Add soups, water and broth. Layer tortillas in a 13 x 9-inch oblong pan. Cover with a layer of chicken pieces; then cover with soup mixture. Repeat layering until chicken, soup mixture and tortillas are used. Top with Ro-Tel tomatoes, then Cheddar cheese. Bake 30 minutes at 350°.
Clean and wash neck bones. Place in pot. Cover with water and cook for 1 hour in the covered pot. After 1 hour, add the onions, celery, carrots, salt, pepper and Accent. Cover and boil another hour or until the meat is tender.
Resift flour with baking powder and salt. Beat sugar, oil and eggs together well. Stir in carrot and lemon peel, then flour mixture, blending until all flour is moistened. Set aside 2 tablespoons walnuts for top of loaf. Stir remaining walnuts and raisins into the batter and turn into greased loaf pan; sprinkle with reserved walnuts. Let stand 10 minutes. Bake below center of oven at 350° about 1 hour, until pick inserted in center comes out clean. Remove from oven and let stand 10 minutes. Place on wire rack. Cool.
Cream shortening; add brown sugar. Blend in egg and molasses. Beat until light and fluffy. Sift the dry ingredients and gradually blend into creamed mixture. (Dough should be soft, but not sticky.) Add vanilla and lemon. Shape into 1-inch balls and place on a greased baking sheet. Do not flatten. Bake at 350° for 12 to 15 minutes or until brown. Sprinkle with granulated sugar and remove from baking sheet. Makes about 5 dozen cookies.
Brown ground beef. Place beef in a large pot or crock-pot. Add turnips, potatoes and onions. Mash carrots and add to other ingredients. Add water, salt and pepper. Cook until potatoes and turnips are soft.
Preheat oven to 350°. Mix well all ingredients, except hash browns and chips. Stir in hash browns. Pour into greased 9 x 13-inch pan. Top with potato chips. Bake for 1 hour. Makes 6 to 8 servings.
Brown beef and onion until onion is tender; drain. Add tomatoes and rice, stirring to blend tomatoes. Blend thoroughly. Bring to a boil. Cover and turn off heat. Let stand 10 minutes, then stir in next 5 ingredients and heat until cheese is melted. Arrange cabbage in bottom of an 11 x 7 x 2-inch pan. Spread meat mixture over cabbage. Bake at 350° about 30 minutes.
Mix all ingredients together. Drink 2 cups daily. Keep refrigerated. This drink helps to lower high blood pressure and lower high cholesterol.
Heat oven to 375°. In medium bowl, combine mayonnaise, cheese, garlic powder and dry mustard; blend well. Stir in broccoli and chicken. Spoon mixture onto 6 bagel halves and place on ungreased cookie sheet. Bake 8 to 10 minutes, or until cheese is melted. Yield: 6 sandwiches.
Melt in top of double boiler Hershey bars, marshmallows and milk. Cool. Whip 1 package of Dream Whip and fold into mixture. Pour into crust and chill. Top with the other package of Dream Whip (prepared according to package directions) or 9 ounces Cool Whip.
Crush cookies. Melt butter and pour over cookies. Make pudding with milk and powdered sugar, cream cheese and Cool Whip. Fold in crushed cookies. Sprinkle some on top.
Mix pudding and milk. Stir Cool Whip and 1/2 cookies into pudding. Put 1 tablespoon of cookies into the bottom of cups. Fill each cup about 3/4 full of pudding mixture. Top each cup with the rest of the crushed cookies.
Mix ground beef with cracker crumbs, salt, pepper and milk. Spread out on a cookie sheet (about 1-inch thick). Chill. When firm, cut into squares. Flour each square and brown in shortening. Place in baking dish. Dilute soup with milk and pour over squares. Bake at 350° for 30 minutes.
Mix first 4 ingredients. Let chill two hours. Make into patties the size of a quarter. Chill until firm. Dip into chocolate and paraffin that has been melted in the top of a double boiler.
Mix all the ingredients together. Chill at least 1 hour before serving. Serve with vegetables or chips. Makes 2 cups.
Drain salmon; reserve juice. Melt butter. Add flour; stir until smooth. Add milk; stir until thickened. Add salmon liquid. Season to taste. Flake salmon; add to sauce. Place in greased baking dish. Sprinkle with bread crumbs. Bake for 20 minutes in a preheated 350° oven.
Preheat oven to 350°. Put raisins in saucepan; cover with water. Simmer 20 minutes uncovered. Drain but save 3/4 cup of broth. Let cool. Mix applesauce, flour, baking soda, salt and spices. Blend oil, artificial sweetener and egg until light and fluffy, then add above dry ingredients alternately with reserved raisin liquid. Mix in raisins and nuts. Pour in greased and floured mold pan. Bake 25 minutes. Freezes well.
Marinate chicken in mixture of first 6 ingredients 4 to 6 hours. Cook chicken on grill and toast rolls. Serve with lettuce, tomato and mustard.
Mix cream cheese, ketchup, grated onion and Miracle Whip together, then add crabmeat. Mix well. Put in refrigerator for 2 hours or longer. Serve with crackers or whatever.
Mix together first 6 ingredients. Put one half of mixture in a glass bowl and place in refrigerator to set. When set; spread sour cream on set mixture. Spoon remaining Jell-O mixture over sour cream. Return to refrigerator to set. (Very pretty salad.)
Brown sausage. Saute celery and onion with sausage. Pour off part of the grease. Add rice and noodles from mix and brown. Add seasoning package from mix and water. Bring to a boil. Reduce heat, cover and simmer about 15 minutes. Makes 6 servings.
Combine sugar and baking cocoa in bowl. Stir in evaporated milk, eggs, butter and vanilla, blending well. Stir in coconut and pecans; turn into 2 unbaked pie shells. Bake in 350° oven 40 minutes or until set around the edges. Cool on racks. Makes 2 pies, 6 to 8 servings each.
Heat oil in pot and add onions. Cook until brown. Add bell peppers, onion tops, garlic and parsley flakes. Continue to smother down until dark brown. Add Ro-Tel, shrimp or sausage. Smother together until sausage is starting to cook. Add cayenne pepper, Tony's seasoning and hot sauce. Once your sauce is cooking, add water (about 4 cups) and let cook on medium heat until thick. Add rice to pot with water (add water to just above first knuckle on middle finger over rice). Add salt. Stir together and cover. Cook on low to medium heat until rice is tender (about 1/2 hour).
Melt butter in medium saucepan. Add brown sugar and cinnamon. Heat while stirring to dissolve sugar. Remove from heat. Stir in cereal. Press into bottom of 9-inch pie plate or square pan. Spread softened ice cream in crust. Freeze until firm. Before serving, top with peaches.
Prepare pudding as directed. Fold in sour cream and half of the whipped topping. Layer vanilla wafers, bananas and pudding until gone. Top with remaining whipped topping. Refrigerate. Makes a large bowl full!
Prepare pudding with milk according to directions; set aside. In nonstick skillet, combine apple juice, sugar, lemon juice and cinnamon and bring to a boil. Add apples and raisins and cook until tender. Stir frequently until juice is reduced, 2 to 3 minutes. Add to pudding. Stir. Divide into 4 servings and cover until set. To serve, top each cup with 1 tablespoon of whipped topping and nutmeg. Serves 4. Contains 138 calories, 1 gm fat and 401 mg sodium.
Chop vegetables (bite-size). Mix with all ingredients. Refrigerate. Keeps well.
Combine first 3 ingredients, mixing well. Pat into a 10 x 13-inch pan. Bake 20 minutes at 350°. Combine remaining ingredients. Pour over baked layer. Bake 25 minutes at 350°. Sprinkle with powdered sugar. Cut into squares when cool.
Cook sugar, flour, egg yolks, milk and vanilla to make custard. Place a layer of vanilla wafers in baking dish, then place a layer of bananas until dish is full. Pour over this the cooked custard. Beat egg whites stiff; add 2 teaspoons sugar and beat again. Put egg whites on pudding and brown.
Heat 1 tablespoon oil in nonstick skillet. Cook chicken until browned, 5 minutes. Stir in soup, milk, cheese, 2/3 cup fried onions and noodles. Simmer, stirring, until hot. Microwave 2/3 cup onions 1 minute; sprinkle over noodles. Garnish with chopped parsley and tomatoes, if you like. Yield: 6 servings.
Mix dry cake mix, crushed pineapple, oil, and eggs together with a whisk NOT A MIXER. Bake in 9x13 inch pan for approximately 35 minutes at 350°. Let cake cool completely before frosting.
Mix milk and lemon juice. Add Cool Whip. Fold in nuts and pineapple. Pour into 2 ready made graham cracker crusts. Put in freezer. Remove from freezer about 30 minutes before serving. This pie will keep up to 1 month in the freezer.
Bring the water and salt to a good boil. Stir in the grits. When water returns to a boil, reduce heat and cook 5 to 10 minutes, stirring occasionally. When done, stir in the cheese. Add the butter. Serve hot. Makes 6 servings.
Crush 1 (3 row) package of Oreos. Mix with melted butter. Soften ice cream and set aside. Place cookie crust in large Pyrex dish. Spread softened ice cream over crust. Set in freezer until ice cream is firm. Soften hot fudge in microwave oven and pour over ice cream. Place in freezer until firm. Spread chopped nuts over fudge. Soften caramel topping and pour over nut layer. Top with Cool Whip. Place in freezer until ready to serve.
Mix potatoes with flour and seasonings. Add rest of ingredients and pour into buttered casserole. Cover and bake 50 minutes. Uncover during last 10 minutes of cooking to allow the top to brown. Serve in dish used in baking.
In a covered 9 x 13-inch pan, layer the lettuce, celery, onions, peppers and peas in that order. Spread the mayonnaise over the top. On top of the mayonnaise, sprinkle the cheese, then the eggs and tomatoes. Refrigerate overnight. Serve. Makes 12 servings.
In a large skillet brown hamburger and remove fat. Add flour and brown. Add remaining ingredients. Cook until desired consistency. Serve with toast or hot biscuits.
Marinate meat in vinegar, onions, honey and spices 4 hours or overnight. Brown meat and cook onions, salt and pepper; cover with marinade. Roast, covered, at 350° for 20 minutes per pound, plus 20 minutes. Thicken pan juices with gingersnaps.
Dissolve jello in hot water. Add fruit juice. Chill until partially set. Use mixer and blend cream cheese into jello, then add cream which has been whipped. Add fruit and nuts. Place in jello mold or square pan. Chill at least 1 hour.
Place all the ingredients in a food processor and chop for 3 to 5 seconds. Add mayonnaise (enough to moisten). Spread on Wheat Thins crackers.
Preheat oven to 350°. Season lamb shanks with salt and pepper. Coat shanks with flour.
Cook bacon till crisp. Drain and reserve 1/4 c. dripping x 2 Tbsp. bacon. Microwave beans per package directions. Add mushrooms and onions to the 1/4 c. dripping in a skillet. Cook on med-high heat 10 min. Drain. Add bacon, hot cooked green beans, and pepper. Mix lightly and pour into 2 quart dish. Microwave cheese and pour over green beans. Sprinkle with bacon.
Put 3 ice cubes into bottom of glasses. Pour 1/3 c. pineapple juice into each glass adda squeeze of lime then 1/3 c. orange juice. Garnish with fruit.
Heat oven to 400°. Lightly spoon flour into measuring cup and level off. In large bowl, combine flour, sugar and salt. Cut in margarine until coarse crumbs. Add vanilla and nuts. Mix with hands to form smooth dough. Shape into balls. Bake 5 to 7 minutes. Cool 1 minute. Roll in sugar. Roll again when cool.
Combine ingredients. Stuff celery that has been cut in 2-3 inch pieces.
Mix all ingredients (except nuts and ice cream) until smooth. Pour into greased 9-inch pie pan. Sprinkle with nuts. Bake pie until side begins to pull away from pan and top springs back when lightly touched with fingers about 25 minutes at 350°. Serve warm or cold with ice cream.
Using a box grater or food processor, coarsely grate potatoes and onions. Put grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together. Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil. For each pancake, take about 2 Tbsp. of potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all the mixture is used up. Serve immediately with applesauce, if desired.
Dip each chop in buttermilk. Roll in wheat germ, coating it as heavily as possible. Place in a sprayed pan. Bake at 350°, uncovered, for 35 to 40 minutes, or until tender.
Singe the feet to burn off all the hairs. Cut off the toe nails with an ax. Scrape the feet well and wash several times in warm water. Boil in water until tender. Add some salt.
In heavy saucepan mix sugar, butter, marshmallows and milk. Place on low heat. After mixture comes to a boil, cook for 5 minutes, stirring constantly. Remove from heat; add chips, nuts and vanilla. Stir until chips are melted. Pour into buttered dish; cut when cool.
Cream shortening and sugar. Mix in molasses and eggs. Mix in dry ingredients. Roll into small balls. Dip one side in granulated sugar and place 2 inches apart on cookie sheet. Bake at 375° for 10 minutes. (Undercook a little if you do not want them crunchy.)
Prepare stuffing mix according to package directions, omitting margarine and adding 1 1/2 tablespoons Parmesan cheese. Clean mushrooms and remove stems. Saute mushroom caps in 2 tablespoons margarine until brown, then place in baking dish. Cook chopped stems, red pepper and green onions in remaining margarine until tender. Add vegetable mixture to stuffing mix, then spoon into mushroom caps. Sprinkle mushrooms with 1 1/2 tablespoons Parmesan cheese and broil in preheated oven for 3 to 5 minutes.
Mix marshmallows, pineapple, cream cheese and nuts in bowl. Cook vinegar, sugar and flour until thick. Pour over salad. Let cool 2 hours before serving.
Mix ingredients well. Spread on floured surface and knead until smooth. Pat out dough about 1-inch thick and cut out with biscuit cutter. Place on greased pan. Spread oil on top of each biscuit and bake at 350° for about 30 to 45 minutes.
Combine first 7 ingredients in a large bowl, stirring well. Store mixture in airtight container.
Empty cake mix into a large bowl. Add pudding, oil, water, eggs, poppy seed and orange rind. Mix well. Bake in greased and floured 12-cup Bundt pan. Bake at 350° for 45 minutes. While cake is baking, make glaze by mixing confectioners sugar and lemon juice. Turn cooled cake onto plate and drizzle glaze over top of cake.
1. Heat oven to 350° grease a 13 x 9 x 2 baking pan.
Mix all ingredients except powdered sugar. Form dough into small balls. Roll in powdered sugar. Freeze. Serve from freezer. Refrigerate dough before rolling into balls.
Brown meat and drain off grease. Cook macaroni and drain off liquid. Mix chili mix with hot water. Add all ingredients into large pot (Dutch oven) and bring to a boil. Lower heat and simmer at least 15 minutes. Better if allowed to cool, refrigerate overnight and reheated the next day.
With pastry blender, cut oleo into flour until it resembles fine crumbs. Combine yolk and sour cream. Blend into flour mixture. Chill dough several hours. Divide into 4 equal parts, keeping each part refrigerated until ready to use. Roll each part into a 10-inch circle on lightly floured surface. Spread 2 tablespoons preserves; sprinkle with 2 tablespoons coconut and 1 tablespoon pecans.
Cook noodles as directed. Saute butter, garlic and onion. Mix into noodles with parsley, salt and pepper.
Cook rice and set aside; chop onion, celery and boiled egg. Rinse rice in cold water and drain; drain corn. Mix rice, onion, celery or pepper, mayonnaise and corn (salt and pepper to taste and garlic powder; if you use garlic salt, do not use other salt). Sprinkle top with grated cheese and put in refrigerator until ready to eat.
At medium speed on mixer, beat shortening until creamy; add sugar. Beat until light; add eggs. Add dry ingredients, mixing after each addition. Stir in bananas. Bake in loaf pan, well greased and floured, in a 350° oven. Let cool 20 minutes.
Mix thoroughly first 3 ingredients. Add flour and salt mixing well, then add nuts. Chill dough. Roll into 1 inch balls, place on ungreased cookie sheet, bake until set (but not brown) at 400° for 10-12 minutes. While still warm, roll in powdered sugar. Let cool, then roll in powdered sugar again. Makes 4 dozen, 1 inch cookies.