HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut corn off 12 ears of corn. Grind the first 6 ingredients; mix together. Add corn. Add salt. Let set for 2 hours. Squeeze all juice out. Then add to remaining ingredients. Do not heat. Mix together. Fill jars and seal.
Soak dried beans from 15-bean soup overnight. Simmer beans and chopped onions until soft. Cook sausage and Italian sausage in skillet until barely done. Chop Italian sausage into small chunks. In large pot, mix beans, sausage and all other ingredients. Cook until flavors are well mixed, but beans remain intact (perhaps one hour). Serve with cornbread or rice.
Mix together mayonnaise, Worcestershire sauce, seasoning and paprika. Fold in cheese, onions and peanuts. Crumble bacon into mixture and stir to distribute evenly throughout mixture. Refrigerate.
Use shrimp if you can't get crawfish. Melt margarine in aluminum Dutch oven (don't use ironpot as black iron pot will cause crawfish to darken). Season crawfish tails generously with Tony's Creole seasoning or salt and pepper and paprika to margarine. Saute crawfish tails, about 5 minutes. Remove crawfish and set aside.
Combine chili, picante sauce and cheese in a saucepan. Warm thoroughly over low heat, stirring frequently. Serve warm.
Preheat oven to 350 degrees. Mix above ingredients until the consistency of batter. Spread into small nonstick baking dish.
Combine milk and mayonnaise and add to Jell-O and hot water. Add chopped ingredients. Chill.
Pour cherry pie filling into 8-inch pie plate. Sprinkle white or yellow cake mix over that. Pour melted butter over all. Bake at 400° for 30 minutes.
Combine peanut butter, eggs, sugar and butter in mixer bowl and mix at high speed to quickly blend well. Press peanut butter into greased 9-inch square baking pan and bake at 325° for 20 to 25 minutes. Cover with Chocolate Frosting. Cut into bars. Makes 16 (2 x 3-inch) bars.
Place Ritz cracker crumbs in bottom of 13 x 9-inch casserole dish, enough to cover bottom. Cook broccoli. Do not drain. Mix in large pieces of Velveeta cheese. Pour over crumbs. Pour soup over mixture. Top with Chinese noodles. Add a little milk around the edge. Bake at 350° for 30 minutes.
Preheat oven to 375°. Prepare cookie mix as directed. Fold in pretzels. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine eggs, egg yolks and 2/3 cup sugar. Beat until thick and light. Sift together flour, cocoa, baking powder and baking soda. Gradually fold flour mixture into egg mixture. Fold in vanilla. Pour batter into three 8-inch round cake pans which are lined with a greased circle of waxed paper. Bake at 350° for 18 to 20 minutes until top springs back when pressed lightly with finger. Cool on rack for 10 minutes.
Spray a 9-inch pie pan with Pam. Melt butter in bowl. Mix spaghetti and Parmesan cheese together. Spread mixture into pie pan. Spread cottage cheese over crust. Add meat sauce; top with Mozzarella cheese. Bake for 20 minutes at 350°. Let stand 5 minutes, then slice.
Preheat oven to 350°. Cream shortening together with both sugars. Beat in eggs and add vanilla. Sift together flour, baking powder and baking soda and mix with shortening and egg mixture. Stir in rolled oats and coconut, then fold in Rice Krispies. Drop by teaspoons, 2 inches apart, onto an ungreased cookie sheet. Bake for 10 to 12 minutes. Cool on wire racks. Yield: 5 dozen.
Mix ingredients (except muffins) into a spread and smooth onto English muffin halves. Put in freezer for at least 10 minutes. Cut in quarters and bake at 350° for 15 to 20 minutes. Serve as an appetizer. Delicious!
Mix the eggs, sugar, vanilla, cinnamon and butter. Add flour, 1 cup at a time. Use the 1/2 cup for mixing as needed to make dough workable. Let dough stand, covered, for 1/2 hour. Cut off a handful of dough and roll out into a log shape (about as thick as your finger and 18-inches long). Cut into 1/2-inch pieces and fry in hot oil. Drain on paper towels.
Dissolve gelatine in 1/2 cup cold water. Then add other ingredients. When this is partially set, add Cool Whip to gelatine mixture. Break angel food cake into small pieces. Line a four-quart mixing bowl with wax paper. Put layer of mixture, then layer of cake until all is used. Place in refrigerator overnight. Then turn out on cake plate.
Melt 3 teaspoons butter in a heavy skillet. Add the onion and cok slowly until transparent. Remove and set aside. Cut the beef in 1 inch by 2 1/2 inch strips. Turn the heat to medium-high; add the beef and cook briefly, turning brown on all sides. Remove the beef and set aside with the onions. Add the remaining 3 tablespoons butter to the skillet. Stir in the mushrooms, cover and cook 3 minutes. Season with pepper and nutmeg. Whisk the sour cream and add to the pan, but do not allow it to boil. Return the beef and onions to the pan and just heat through. Yield: 6 servings.
In skillet, fry bacon until crisp, crumble when cool after frying. Melt cheese over low heat or microwave. Stir in horseradish, salad dressing and bacon. Makes 5 cups.
Boil sugar and syrup good and add peanut butter. When mixed, add 3 cups Special K. Mix good and put in square pan. Melt the butterscotch chips and milk chocolate chips. Spread over bottom mixture.
Dissolve jello in hot water. Mix sugar and orange juice. Grind cranberries and orange rind. Combine all ingredients and put in a cool place to set.
Heat milk and tapioca in double boiler. Stir often. Beat eggs; mix eggs and sugar. Stir egg mixture into tapioca. Cook and stir until thick or about 15 minutes. Let cool; add vanilla. Serve plain or with cream.
Cook chicken. Cook rice in broth. Cut chicken into bite size pieces. Combine all ingredients except potato chips; place in baking dish. Top with crushed potato chips. Bake at 350° for 30 minutes.
Cream butter, sugar and egg yolk and beat well with a mixer. Add vanilla, cake flour and salt. Dough must be stiff; chill at least 1 hour.
Combine sugar, shortening and eggs. Add pumpkin and mix well. Sift together dry ingredients and add to pumpkin mixture. Add water and mix thoroughly. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Mash avocado. Stir in the rest of ingredients. If needed, store in sealed plastic container and cover surface with a thin layer of mayonnaise to prevent darkening. Stir in mayonnaise before serving.
Take bowl and combine eggs, nutmeg and vanilla; mix thoroughly. Dip bread into mixture. Be sure to coat both sides. Put bread in frying pan on medium until browned. You may use syrup or other toppings on the French toast.
Sift dry ingredients. Stir in lemon rind, juice, well beaten egg yolks and milk. Fold in stiffly beaten egg whites. Pour into 8-inch casserole. Set in pan of hot water. Bake at 350° for 55 to 60 minutes. Serve cold or warm, plain or with whipped cream.
Mix the first four ingredients together; toss lightly. Add salt and pepper to taste. Add oil and vinegar to taste. Serves 4 to 6.
Split cream cheese in half to make to long skinny pieces. (It looks fancier this way. Otherwise, you can just spread the cheese on a plate.) Pour cocktail sauce over the top. It can drip down the sides. Drain the crab really well. Sprinkle dry crabmeat over the top. Serve with crackers.
In a saucepan, pour three cups of water and bring to a boil; cut and slice apples. Do not leave seed in slices or peels. Put apple slices in boiling water; add cinnamon and sugar. Let apples cook until tender. Add more sugar and cinnamon if taste is not sweet. Add more water if needed.
Stir cheese until very soft. Blend in 1/2 cup milk. Add remaining milk and pudding mix. Beat slowly, about 1 minute. Do not overbeat. Pour once into crust. Put can of pie filling on top with Cool Whip. Chill at least 1 hour.
Soak beans overnight or boil for 1 hour before baking. Place in beanpot. Add ingredients. Fill with water to about 1-inch above beans. Bake at 275° for about 9 to 10 minutes. Check water occasionally (may substitute 2 tablespoons cold bacon grease for salt pork). Make sure to check beans for small rocks and wash them before cooking.
Blend sugar with margarine that is at room temperature. Add flour, salt and vanilla. Mix in walnuts. Roll dough into 1/2-inch diameter balls. Bake at 325° for approximately 20 minutes per tray. Shake cookies in a plastic bag with 10x sugar.
Mix dry ingredients together. Grease pan; put in peaches on bottom of pan. Sprinkle dry ingredients on top; then put butter on top. Bake at 375° for 45 minutes.
Toss butter with stuffing. Spread half of stuffing in baking dish. Combine all other ingredients and pour over stuffing. Top with remaining stuffing. Bake at 350° for 30 minutes.
Combine gelatin and boiling water; stir until gelatin dissolves. Add next 4 ingredients. Divide mixture in half. Freeze half of juice mixture; chill remaining half.
Heat coals or gas grill. Place fish on 24-inch piece of heavy-duty aluminum foil. Brush salmon with oil and sprinkle with pepper. Wrap foil securely around fish. Cover and grill fish 4 to 6-inches from medium heat 20 to 30 minutes or until fish flakes easily with fork. Mix dill dip with milk until smooth. Serve salmon with dill sauce. Makes 6 servings.
Beat together egg, milk, 1 cup Mozzarella, 1/2 teaspoon salt and garlic powder. Break spaghetti in 2-inch pieces; cook and drain. Add ingredients to spaghetti. Place in a greased 17 x 11-inch pan. Spread spaghetti sauce on top; sprinkle with oregano. Top with 2 cups Mozzarella and pepperoni. Bake at 350° for 30 minutes. Let sit for 10 minutes before serving.
Slice cucumbers and mix with sliced onions. Add salt. Mix good. Let stand 3 hours; drain. Make pickling syrup of remaining ingredients. Have this hot. Add drained cucumbers and onions. Reheat to boiling point; do not boil. Put in hot jars and seal.
Microwave cheese and salsa in 1 1/2-quart microwavable bowl on High for 5 minutes or until cheese is melted, stirring after 3 minutes. Serve hot with assorted, cut up vegetables. Makes 3 cups.
Boil and then simmer 1 minute the brown sugar, corn syrup and butter. Pour in 9-inch pan. Arrange pecan halves in 9-inch square pan with flat sides up in bottom of the pan. Roll dough into a rectangle. Sprinkle with the cinnamon and sugar mixture. Roll up tightly, pinch seam to seal. Cut in 1 inch thick pieces. Arrange 1/2 inch apart. Cover and let rise 30 minutes until almost doubled. Bake at 375° for 15 to 20 minutes. Invert onto large dish and leave pan on until caramel drips down.
Preheat oven to 400°. Line bar pan with parchment paper. Prepare cake mix according to package directions; pour into pan, spreading evenly. Bake 15 to 18 minutes. Cool 10 minutes. Lift cake onto a cooling rack. Cool completely. Microwave water on High 1 to 2 minutes or until boiling. Add gelatin; stir until dissolved. Add jam; whisk until smooth. Place cake on cutting board and remove paper. Prick cake at 1/2-inch intervals. Brush cake evenly with all but 2 tablespoons of gelatin mixture. Trim 1/4-inch around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
Cook carrots in small amount of boiling water for about 15 minutes. Drain and then add other ingredients, stirring well to blend.
Combine cereal, buttermilk, raisins, molasses and sugar. Sift flour, soda and salt together, then add to bran mix. Mix well. Place in greased loaf pan. Bake at 375° for 35 to 40 minutes.
Mix all ingredients. Bake, uncovered, at 325° for 3 hours. Stir every hour.
Melt butter in saucepan. Saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture thickens slightly. Stir in rice and salt; simmer about 5 to 15 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with minced parsley or chives.
Brown beef; add salt and pepper, then add other ingredients except corn. Bring to a boil, then simmer about 45 minutes. Add corn; continue cooking 5 more minutes. Heat through. If using fresh corn, cook longer. Add a dash of red pepper or Tabasco, if you like it hot. Serves 6.
Combine all ingredients. Package in tightly covered containers. Makes 6 cups, enough for 32 cups of tea. To prepare: Add 2 to 3 teaspoons of mix to a cup of boiling water.
Combine ingredients. Store in large covered container indefinitely. Add 1/2 cup mix to cup. Fill with boiling water.
Heat oven to 375°. In a large mixer bowl, combine sugars, butter, egg and vanilla. Beat at medium speed until well blended. Add flour, soda and salt; beat well. Stir in nuts and chocolate. Drop tablespoons of dough onto greased cookie sheets, 2 inches apart. Bake 9 to 11 minutes or until lightly brown. Cool 1 minute on cookie sheet. Remove and let cool on paper. Makes 3 dozen.
Melt butter in heavy 3 qt. saucepan. Add brown sugar and salt, stirring until thoroughly combined. Blend in corn syrup. Gradually add milk, stirring constantly. Cook and stir over medium heat, until candy reaches firm ball stage (245°) about 12-15 minutes. Remove from heat, add vanilla. Spoon over pecans on buttered surface.
Melt margarine and blend with Pepperidge Farm dressing. Place half of mixture in bottom of 9 x 12-inch casserole dish. Combine all other ingredients and place in dish. Top with other half of dressing. Bake at 350° for 30 to 35 minutes.
Beat eggs, oil, orange juice, cake mix and pudding. Pour 3/4 of this mixture into a greased tube pan. Add chocolate syrup to remaining batter and mix. Then pour remaining batter into tube pan and swirl with a knife. Bake at 350° for 1 hour or until firm. Don't overbake. Cool completely before icing.
Bake at 350° or simmer on the range, covered, for 20 to 30 minutes or until bubbly. (From Amy on the Internet.)
Chop green onion and tomato for garnish. In a large skillet, cook ground beef, onion and green pepper until meat is browned; drain. Stir in undrained beans, tomato sauce, tomato paste and taco seasoning mix. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring often.
Grease a 9 x 1 1/4-inch pie plate. Mix biscuit mix, milk, seed and egg well and spread on bottom and up sides of dish. Cook ground beef, pepper, onion and tomato sauce. Simmer 5 minutes. Put in pie plate. Top with French fried onions and cheese. Bake at 375° for 20 minutes or until brown and bubbly.
Cut French bread lengthwise. Grate cheese. Dice onions. Mix onions, cheese, mayonnaise and oregano together. Spread evenly over bread and bake at 350° for 15 minutes or until slightly browned.
Combine eggs, milk, salt and pepper. Layer in pie shell, half the Mozzarella, sausage and remaining Mozzarella. Pour egg mixture over top. Bake 30 minutes at 350°. Sausage and mushrooms can be used together.
Mix oleo and eggs together. Mix sugar, salt, pepper and both cans of corn with oleo and egg mixture. Add corn muffin mix. Bake at 350° for 1 hour or until done.
Put dry ingredients into sifter and sift directly into ungreased cake pan (8-inch square). Make 3 holes in dry mixture, pour cooking oil in one, vinegar in one and vanilla in third hole. Pour cold water over all, stirring with fork until evenly blended. Bake 35 to 40 minutes in 350° oven.
Toss blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking pan. In a bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
Crumble sausage and ground beef, brown and drain. Stir in soup, tomato sauce, mushrooms, onion, seasoning mix and salt. Mix well. Layer in 9 x 12-inch pan: 1/3 cooked noodles, 1/3 meat mixture, 1/2 cottage cheese and 1/2 Mozzarella cheese. Repeat layers. On third layer of noodles, spread last 1/3 meat mixture and sprinkle with Parmesan cheese. Microwave for 20 to 25 minutes on Roast or until hot in center. Let stand for 10 minutes. Cut and serve. Can be baked in regular oven for 45 to 60 minutes at 350°. Makes 9 servings.
Beat eggs. Stir in sour cream and vanilla. Sift together flour, sugar, cocoa, salt and soda. Blend together with egg mixture. Mix well. Put in large pan and bake at 375° for 40 to 50 minutes.
Heat oil, saute onion. Add carrots and peas, stir fry 2 minutes. Add chicken. Add egg and scramble. Stir in rice and cooked until heated. Add soy sauce, cook and stir until headed through. Makes 6-8 servings.
Put butter in bowl and melt. Put pineapple in, followed by sugar. Stir. Next, put bread pieces in and stir again. Heat in microwave for about 5 minutes. Take out, stir and serve hot.
Mix all ingredients together. Place half batter in greased 9 x 13-inch pan. Sprinkle with cinnamon and sugar. Put rest of batter in and top with remaining sugar and cinnamon mixture. Bake at 350° until a wooden pick inserted comes out clean, approximately 30 minutes.
Sprinkle salt over pickles and onion and let stand for 3 hours. Stir once in awhile. Dissolve sugar in vinegar and add celery seed. Drain pickles and onion. Pour vinegar mixture over pickles. Put in refrigerator over night.
Combine sweet potatoes, sugar, milk, margarine, vanilla and eggs, mixing well. Spoon into a lightly greased 8-inch square baking dish. Combine remaining ingredients. Sprinkle over top of sweet potatoes. Bake at 375° for about 20 to 25 minutes or until golden brown.
Mix butter or margarine, powdered sugar, flour and salt as for pie crust. Pat into a 10 x 14-inch pan and bake at 350° for 10 to 15 minutes.
In small bowl combine cream cheese, sour cream, avocado dip, lemon juice and hot pepper sauce. Blend well. Spread mixture on large serving plate. Top with remaining ingredients and serve with tortilla chips.
Cook ground beef; drain. Add to all other ingredients in crock-pot. Cook for 2 to 3 hours. Serve with Fritos chips and cheese sprinkled on top of chili.
Combine ingredients. Cook in large 9 x 12-inch buttered casserole dish at 350° for 15 minutes covered and 15 minutes uncovered (30 minutes in all).
Saute onions and green pepper in bacon drippings until tender. Add tomato paste, water with flour blended in, sugar and Worcestershire. Stir until smooth and slightly thickened. Simmer 20 minutes. Serve over hot, fluffy rice. Serves 6 to 8.
In large bowl, pour hot water over shortening, sugar and salt. Blend and cool. Add beaten eggs. Sprinkle yeast into lukewarm water and stir until dissolved. Combine with egg mixture. Add flour; blend well. Cover and place in refrigerator at least 4 hours before making into rolls. Make rolls and let rise until doubled in size. Bake at 425°.
Combine all ingredients. Have grease hot and deep-fry perch (or any fish) until golden brown.
Mix all dry ingredients; mix all liquid ingredients. Put liquid mixture into dry ingredients. Refrigerate in tight container. Keeps a month. Fill muffin tins 2/3 full. Bake as needed. Bake at 400° for 15 to 20 minutes.
Preheat oven to 350°. Combine apples and sugar in mixing bowl and let stand 10 minutes. Blend oil, vanilla and egg with the apples. Combine dry ingredients and mix well. Stir in raisins. Pour into greased 8-inch square pan. Bake 35 to 40 minutes. Makes 9 servings.
Preheat oven to 350°. Lightly spoon flour into measuring cup and level off. Combine flour, butter and 1/2 cup powdered sugar. Mix thoroughly and press into ungreased 13 x 9-inch pan. Bake 20 minutes.
Cream together sugar and shortening. Add egg and vanilla. Sift dry ingredients. Add to creamed mixture. Add milk. Mix in chocolate chips. Bake at 350° for 15 minutes.
Cream together shortening and peanut butter. Gradually add sugar and brown sugar. Add unbeaten egg, milk and vanilla. Blend well. Add dry ingredients gradually mixing thoroughly. Shape into balls and roll in white sugar; place on greased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and add Hershey Kiss on top.
Combine rice and soups in a deep 9 x 13-inch pan. Place chicken on top. Sprinkle dry soup over top; then seal with foil. Bake 2 hours at 300°.
Bring juice or cider to a boil. Pour over jello to dissolve. Drain cherries, cut in halves, and save juice. Measure cherry juice and add water to make 1 1/2 cups. Stir into gelatin. Set aside 2 cups of gelatin. Keep at room temperature. Chill remaining gelatin until partly set. Fold in cherries, celery and nuts. Pour into mold or 8 x 8-inch dish. Chill until firm.
Combine sherry, soy sauce, ginger, garlic, sesame oil and pepper pods. Place beef steak in plastic bag; add marinade. Close bag securely and marinate 15 minutes. Pour off marinade; reserve. Heat nonstick skillet over medium heat 5 minutes. Add steak and cook 12 to 15 minutes for rare (140°) to medium (160°), turning once. Remove steak, keep warm. Dissolve 2 teaspoons cornstarch in reserved marinade and 1/4 cup water; add to skillet. Bring to a boil, stirring constantly. Stir in noodles. Carve steak into thin slices and serve over noodles. Sprinkle with green onion. Makes 4 servings.
In a saucepan, melt margarine, butter, sugar, garlic powder, ajinomoto	and Worcestershire sauce. In a separate large pan, add cereal and nuts. Pour melted ingredients over and mix. Bake at 250° for about 1 1/2 hours, mixing every 15 minutes, until well coated. Cool.
Salt and pepper chops. Roll in flour and brown in hot grease. When brown, pour off most of the grease. Slice onion and add to grease, browning well. Add chopped tomatoes (pour this over the chops and onions). Cover with tight lid, turn heat down and allow to cook slowly until well done. Serve with grits.
Mix first 3 ingredients. Gradually add eggs (one at a time). Add flour and cornstarch; mix well. Add butter. Fold in vanilla and sour cream.
Peel tomatoes or put through juicer. Then add all ingredients together and cook until it thickens. (Remember, it's thicker when cold.) Then put in hot jars and seal.
Melt caramels with 1/3 cup evaporated milk. Mix cake mix, 3/4 cup melted butter, 1/3 cup evaporated milk and 1 cup nuts. Put 2/3 of the batter in 9 x 13-inch pan. Bake 6 minutes at 350°. Pour chocolate chips and caramel mixture over cake. Top with remaining batter and bake 15 to 18 minutes.
Cut up Granny Smith and Delicious apples into slices. Put in water with Fruit-Fresh. Put dip in dish. Surround with drained apples.
Chop cabbage, onions and sweet pepper very fine and set aside. Mix in a saucepan the vinegar, sugar, vegetable oil, salt, celery seed and mustard seed. Bring to a boil. When cool, pour over vegetables. Cover and refrigerate for 24 hours. Keeps well!
Cream shortening, sugar and well beaten eggs. Sift flour, baking soda, baking powder and salt; add alternately with sour milk and bananas. Add flavoring (vanilla) and nuts. Bake at 350° for about 40 minutes. Test with tester. Makes 2 layer 9-inch cake.
Mix pistachio pudding and Cool Whip. Add crushed pineapple. Add nuts and marshmallows. Can be molded.
Dice potatoes and boil until tender. Drain potatoes well. Using ricer, rice potatoes into a large bowl. Add remaining ingredients and whip until fluffy. Place in a 2-quart baking dish. Top with mini marshmallows. Bake in a 350° to 375° oven for 15 to 20 minutes or until marshmallows are golden.
Brown sausage and hamburger. Place the remaining ingredients into a crock-pot. When the cheese is melted, spoon the drained meat into the mixture and stir together. Let it simmer 30 minutes.
Mix soup and water. Beat in eggs with a fork. Let stand a while. Shape meat into about 40 meatballs. Brown in skillet or oven.
Soften gelatin in cold water. Dissolve sugar in pineapple syrup over low heat. Add gelatin and stir until dissolved. Chill until partially set. Add pineapple and cheese. Fold in Cool Whip. Turn into mold. Chill until firm.
Drain fruit cocktail. Mix with pineapple and Cool Whip. Add pudding mix. Refrigerate.
Cream first 2 ingredients, then mix remaining. Put into greased loaf pans. Bake at 375° for 30 minutes. Makes 2 loaves.
For the filling, in a small mixing bowl, combine the softened cream cheese, milk, finely shredded orange peel and the dry mustard; mix well. Fold in the sour cream dip and the finely diced ham.
Mix 2 tablespoons of sugar and cinnamon. Set aside. Mix remaining ingredients, mix well. Pour 1/2 of batter into a greased and floured Bundt pan. Sprinkle with cinnamon/sugar mixture. Add rest of batter. Bake at 350° until done. Check every half hour. Done when toothpick comes out clean.
Brown ground beef and drain if necessary. Let meat cool while putting the rest of salad together. Put chili over top if you wish.