HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes and carrots until tender, drain. In large bowl combine potatoes, carrots, ham, green pepper and onion. Stir together. Combine celery soup and milk. Stir until blended. Add soup and cheese to vegetable mixture. Pour in oiled baking dish. Mix together crumbs and margarine. Sprinkle on top. Bake 30 minutes at 350°.
Brown sausage and hamburger in skillet. Drain. In crock-pot, combine sausage and hamburger along with remaining ingredients, stirring occasionally until cheese is completely melted. Serve with crackers or corn chips.
In a Dutch oven, combine meat, onions, chili powder, salt, water, ketchup and vinegar. Cover and simmer for 4 hours or until meat falls apart easily. Skim off fat with a slotted spoon; remove meat, shred into small pieces and return to liquid and heat through. Serve on buns. Leftover pork roast can be used, can be frozen.
Mix well. Press and flatten to cover bottom of 9 x 13-inch pan. Bake at 350° for 10 minutes.
Combine dry ingredients. Cut margarine into flour until mixture resembles coarse crumbs. Stir in cheese. Combine milk and eggs, then add to cheese mixture. Mix just until moistened. Spoon into a greased 9 x 5-inch loaf pan. Bake 1 hour at 375°. Remove from pan immediately.
Place cabbage in buttered casserole dish. Beat eggs, salt and cream. Pour over cabbage. Sprinkle grated cheese. Dot with butter and sprinkle with bread crumbs. Bake 40 minutes at 350°.
Cook potatoes and onions until tender in small amount of water. Add milk, margarine, salt and pepper to taste. Thicken with instant mashed potatoes. Top with chopped parsley when serving.
Drain juice from one jar of artichokes into skillet. Saute onion and garlic in juice.
Layer ingredients in the order listed (lettuce, celery, onion, green pepper and peas). Spread salad dressing (frosting). Sprinkle sugar over salad dressing. Layer cheese and then bacon bits. Cover with plastic wrap and place in refrigerator for 24 hours. Serve!
Grease a 2-quart casserole dish with margarine. Layer ingredients with chicken, celery, water chestnuts, noodles, onion and peppers in that order. Repeat layers. Saute almonds in a skillet with a little margarine and sprinkle on top of casserole. Mix soup with milk and pour over all. Cover and bake 30 to 45 minutes at 325°. Serves 6 to 8 people.
Mix all the ingredients into a Texas size (large) pan. Cook at 250° for 2 hours. Stir every 15 minutes.
Mix and fry as patties; may cover with mushroom soup and Cheddar cheese. Serves 6.
In a large saucepan, saute onion in oil until slightly brown. Add beans, salt, pepper and water. Cover and simmer 10 minutes. Remove cover and add sliced tomato and mix well. Lay potatoes on top. Cover and cook over low heat until beans and potatoes are cooked, approximately 35 to 40 minutes. More water can be added if necessary.
Combine first 8 ingredients and let stand 5 minutes. Stir in mayonnaise until mixture is smooth, season to taste with salt and pepper. Cover and refrigerate. Makes 2 cups.
Mix well together. Put in greased baking dish. Cook at 500° for 15 minutes.
Soften cream cheese and mix well with the celery, onions and salad dressing. Mix shrimp in last.
Bring to boil and pour over pickles in jar. Seal, cool and then put in refrigerator. Can eat next day. Put dill, garlic, onion and grape leaf or two in jar. Makes 1 gallon.
Toast sesame seed and almonds in a 325° oven for 8 to 10 minutes. Break up the noodles; do not cook. Mix cabbage, onions and noodles and all dressing.
Preheat oven to 350 degrees. Grease one 9X13 inch baking pan. Sift the flour, sugar and baking soda together. In a saucepan over medium heat, bring one cup of the butter, 3 Tbsp. of the cocoa, and one cup of the cola drink to a boil. Pour into the flour mixture and stir in the marshmallows, buttermilk, and the beaten eggs. Pour the batter into the prepared pan. Bake for 30 to 35 minutes. Remove cake from oven and top with Coco-Cola Icing while cake is still warm.
Sift dry ingredients together. Cream shortening, gradually adding sugar. Add egg and beat well. Add dry ingredients and milk. Add chopped apples and stir just enough to mix. Spoon batter into greased muffin tins. Place wedge of apple dipped into sugar on top of each muffin. Sprinkle tops with sugar and bake 20 minutes at 400°.
Mix bread crumbs, cheese, garlic, parsley, salt and pepper. Dip cut up chicken pieces into butter, then bread crumb mixture. Coat well. Arrange in shallow pan, then pour remaining butter over all. Bake at 350° for 1 hour or until tender basting frequently with drippings. Do not turn chicken. Makes about 6 servings.
Brown hamburger meat, onion and bell pepper. Drain any fat. Add remaining ingredients, except for cheese. Pour into casserole dish and top with cheese. Bake at 350° for 45 minutes.
Brown onion and bell pepper in Wesson oil. Add ground beef and cook until done. Drain juice off beans. Add beans, chili powder and salt. Add tomato juice. Cook on low in a covered pan about 20 minutes.
Combine flour, onion, red pepper, horseradish and salt; stir in 1/4 cup butter in saucepan. Cook until bubbly, then remove from heat. Add milk and cook until thickens; stir constantly. Add hot sauce a little at a time to egg yolks, stirring briskly. Combine egg mixture with remaining sauce. Cook over low heat 2 minutes, stirring. Remove from heat; add lemon juice, Worcestershire sauce and crab meat. Mix well. Serve in clean crab shells or custard cups.
Preheat oven to 375°. Cream butter and sugar together in bowl. Add egg; mix well. Blend in milk. Combine flour, baking powder and salt in separate bowl. Add to butter mixture. Spread half of the batter in greased 8-inch round baking dish; cover with 3/4 can of pie filling. Spread the remaining batter; top with remaining pie filling. Bake for 30 minutes. Serve warm with whipped cream or vanilla ice cream. Serves 8.
Mix all 3 ingredients together. Chill. Roll into balls and then roll in powdered sugar. Put on lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix bbq sauce with soy sauce, ham and hickory smoked salt. Put ribs in a slow cooker and add this mixture to it and stir. cook on low 9-10 hours. Serve over rice.
First you take cornflakes. Then you melt chocolate, and I think you put them in the microwave for about 15 minutes. Then you take them out, and you eat them. Eat them with a napkin and a plate. Eat them with juice.
Mix all ingredients except Orange Crush and ginger ale. Set aside to cool. Add Orange Crush and ginger ale just before serving.
Put 1 box of pudding in bowl. Add juice from pineapple and oranges. Mix well. Add container of Cool Whip; stir. Add pineapple and oranges. Put in refrigerator and let set. Before serving, chip 2 bananas in this.
Cook first 5 ingredients until tender. Brown chopped onions in butter and add to the soup. Gradually add 1 quart of milk and heat through.
Put layer of sausage in a 9 x 13-inch pan. Layer with cheese. Beat 10 eggs, salt, pepper and 1/2 cup milk. Pour over cheese. Bake 45 to 60 minutes at 350°.
Cook broccoli and drain. Cook rice according to directions. Mix all ingredients and put in casserole dish. Cook at 350° for 45 minutes.
Beat cheese; add in milk. Add lemon juice and vanilla. Pour in crust and chill 3 hours. Top with strawberries and glaze.
Place onion and butter in bowl; microwave on High 1 to 1 1/2 minutes or until tender. Stir in remaining ingredients. Pour into greased bowl. Microwave on High 14 to 19 minutes or until set, rotating 1/4 turn every 3 minutes. Let set 8 to 10 minutes. Serves 6 to 8.
Preheat oven to 350°. Blend flour, sugar, cinnamon and butter with blender or fork until flaky. Arrange apples in baking dish; sprinkle flour and sugar mixture over the top of the apples. Bake for 1 to 1 1/2 hours, or until the apples are done.
Rinse saucepan with cold water; do not dry. Pour in milk and bring to a boil over medium heat. Stir in rice, return to boil. Lower heat. Simmer, uncovered, until rice is tender (about 1 hour).
Put all ingredients in 2-quart saucepan on medium heat. Stir constantly until well blended. Simmer 1/2 hour minimum.
Melt chocolate. Beat egg yolks until very thick. Add sugar, milk and butter to egg yolks. Cook over low heat, stirring constantly. Bring to boil. Boil one minute. Remove from heat. Stir in chocolate, salt and vanilla. Beat until it will spread nicely.
Mix in saucepan milk, cocoa, oil and sugar. Bring to a boil and boil 1 minute. Add vanilla, oatmeal and peanut butter. Mix well and drop by teaspoonful on wax paper to cool.
Make cake mix according to package directions. Put cake mix in 9 x 13-inch pan to cook. While cake is still warm, poke holes in top of cake with a fork. Shake cream of coconut well and pour over hot cake while still in pan (use entire can). After cake cools in pan, ice with Cool Whip and sprinkle additional coconut on top.
Sift flour, baking powder, sugar and salt on a biscuit board. Add lard and butter; mash thoroughly together. Beat eggs in large bowl; add milk, then stir in flour mixture. Mix to a good consistency. Knead as little as possible. Roll out on biscuit board; cut thick, then put in baking pan. Bake in hot oven (450°) for 15 to 17 minutes. Yields approximately 30.
Slice pound cake into 1/4-inch slices. Line bottom of a 16-cup trifle bowl or large serving bowl with one-third of the cake slices. Spread strawberries over cake slices. Spoon half of the pudding over strawberries; place half of the remaining cake slices over pudding. Gently spread strawberry preserves over cake layer; top with remaining cake slices. Spoon remaining pudding on top. Cover and chill 2 to 3 hours. Spread Cool Whip on top; garnish with strawberries.
Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter. Add remaining ingredients, mix well. Spoon into 2 quart casserole. Cover. Bake 45 to 50 minutes or until heated.
Mix milk and egg. Dip bread in mixture; cook in a nonstick skillet until done. Squeeze fresh orange juice over toast; sprinkle with confectioners sugar before serving.
Boil the potatoes (cut up) until tender. Drain and mash until smooth. Then mix in other ingredients and beat until smooth. Put in refrigerator until 15 minutes before serving. Bake at 350° until bubbly.
Sift the flour and spices. Cream the sugar and Crisco. Add the egg. Put the 1 teaspoon of soda in boiling water. Add the molasses and syrup. Add the soda and water alternately with flour. Pour into an 8 x 8-inch greased pan. Bake at 325° for 35 minutes or until a toothpick comes out of the center of cake clean. Frost with a light icing or serve with whipped cream.
Combine blueberry mix, sugar and eggs. Stir in fruit and nuts. Spread in greased 7 x 11-inch pan. Bake at 350° for 30 to 35 minutes. Cut into 12 bars.
Beat eggs. Fold in milk. Add remaining ingredients, except butter. Put into a 9 x 13-inch greased baking dish. Do not cover. Top with the butter. Bake at 350° for 40 minutes. Let sit 5 to 10 minutes before serving.
Brown shrimp in oil. Add rice; brown lightly while stirring. Add onion; cook 2 to 3 minutes. Add eggs, soy sauce and salt. Cook and stir until eggs are set. Garnish and serve. Makes 3 to 4 servings.
Place cottage cheese in electric blender container; whirl until smooth. Spoon into bowl; add remaining ingredients and mix well. Spoon into serving bowl; cover and refrigerate until ready to serve. Use as a dip with raw vegetables.
Simmer 2/3 cup water and 1 cup berries for 3 minutes. Combine sugar, cornstarch and 1/3 cup water. Blend into hot mixture. Boil 1 minute, stirring constantly. Cool. Save 1/2 cup choice berries. Put 2 1/2 cups berries in baked pie shell. Cover with cooked berry mixture. Garnish with berries.
Press firmly in a 9 x 13-inch greased pan and bake for 20 minutes in 350° oven. Cool crust.
Sift dry ingredients together several times until well blended. Cut in shortening with pastry blender until like coarse meal. Store in airtight container.
With electric mixer, cream butter with sugars. Add eggs and vanilla. Beat well. Sift flour with salt, soda and baking powder. Add to mixture alternately with orange juice and bourbon. Stir in dates, walnuts and ground up orange. Bake in 2 loaf pans that have been buttered and floured. 350° approx. 45 minutes.
Use apple pulp left from preparing apple juice for jelly. Press through sieve or food mill. Measure pulp. Add sugar and spices. Cook until the flavors are well blended, about 15 minutes, to prevent sticking. Stir frequently as mixture thickens (if too thick, add a small amount of water to desired consistency). Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process pints and quarts 10 minutes in boiling water bath.
Combine flour, butter and pecans for crust. Pat into oblong Pyrex. Bake 15 minutes at 350°. Combine cream cheese, powdered sugar and Cool Whip for first layer. Combine milk and puddings for second layer. Top with Cool Whip for third layer.
Melt butter, then add flour. Add vinegar and water to butter and flour. Add sugar and beaten egg and cook 5 minutes, stirring while it is cooking. Add mustard and salt.
Mix first 3 ingredients, then add egg yolks and milk. Mix and add butter. Cook on High in microwave for 5 minutes. Stir. Cook 3 to 4 minutes more; stir. Keep repeating this step, cooking 3 to 4 minutes and stirring until thick. Add vanilla; stir. Put into already baked pie shell. Top with meringue which needs to be browned in regular oven.
Soak peas overnight, drain, rinse and put in kettle. Cover with boiling water. Add the soda and bring to a boil. Drain and rinse again. Now, put in fresh water and boil, allowing a quart and a half water; add the salt and meat. Cook just at boiling point for 4 hours. Now, add the rice and boil 45 minutes longer.
Cook all ingredients together and place in a casserole lined with pie dough. Bake for 45 minutes to 1 hour at 375°. If no field mice are available, 1 pound of pork sausage may be used. This recipe was taken from an old pioneer cookbook.
Cut each loaf of thawed bread into 16 equal pieces and set aside. In medium bowl, combine pudding mix, pecans, brown sugar and cinnamon. Mix well; space half of the bread pieces unevenly on bottom of a well-greased 9 x 13-inch baking pan. Pour 1/2 of melted butter over them; sprinkle with 1/2 of butterscotch mixture. Place the rest of bread pieces among first ones. Cover with remaining butter and mixture. Let rise in warm place until doubled in bulk, 1 to 1 1/2 hours or cover loosely and place in refrigerator overnight. Risen dough should reach to top of pan. Bake at 350° for 30 minutes until brown and puffed. Remove from oven and immediately invert on cookie sheet or large rectangular tray. Serve warm. Makes 32 rolls.
Cut bacon into small pieces and cook until crisp. Drain, but save bacon fat to fry onions (chopped) until they are clear but not brown. Remove onions from pan. Saute mushrooms in butter or bacon fat. Combine bacon, onions, mushrooms, and sauerkraut with undiluted mushroom soup. Cook macaroni according to package directions and drain. Combine all ingredients in a large casserole. Mix well. Add salt and pepper. Ready to eat, or can be baked for 30 minutes at 350°.
Preheat oven to 375°. Combine first 11 ingredients in a shallow 9 x 13-inch dish. Cover tightly and bake 30 minutes. Uncover and stir in carrots and celery. Bake, covered, 40 minutes until vegetables are tender. Stir in green pepper and parsley. Sprinkle Cheddar cheese on top. Bake, uncovered, 5 minutes until cheese melts. Serves 6.
Press crescent rolls into a 10 x 15-inch jelly roll pan. Bake at 350° for 12 to 15 minutes.
Cut eggs in half and remove yolks. Mash yolks and blend in remaining ingredients. Re-fill whites. Makes 12. Prep time: 25 minutes.
Heat oven to 350°. Wash potatoes and slice thin. In greased 2-quart casserole, arrange potatoes in four layers, sprinkling each of the first 3 layers with 1 tablespoon onion, 1 tablespoon flour, 1/4 teaspoon salt, dash of pepper and 1 tablespoon butter. Add cheese on the very top. Heat milk to scalding. Pour over potatoes. Cover and bake at 350° for 30 minutes. Uncover and bake 1 hour until potatoes are tender. Let stand 10 minutes before serving.
Beat eggs, stir in other ingredients and pour into pie shell. Top with pecan halves if you have them. Bake at 305° for about 50 minutes or until a toothpick comes out clean when stuck in center of pie. Cool before serving.
Mix milk and pudding. Fold in large Cool Whip. Layer with graham crackers in large pan.
Stir and toss flour, salt, baking soda, powder, nutmeg and cinnamon. In a large bowl, mix shortening, sugar, bananas, eggs and walnuts. Add the dry ingredients and stir until well blended. Pour into 2 prepared loaf pans and bake in a preheated 350° oven for 65 to 70 minutes.
Cook spaghetti. Rinse in cold water. Mix all ingredients, except tomatoes, together. Add to spaghetti. Marinate overnight. Put cubed tomatoes on top before serving.
Press into a 7 x 11 inch pan. Bake at 350° until lightly browned.
Boil sugar and water for 5 minutes and add to juice and rind. Use for instant lemonade.
Mix jello with one cup hot water. Mix gelatin in small amount of cold water. Add to jello mixture and mix well. Add milk. Chill about 1 hour. Add remaining ingredients. Mix well. Chill for about 2 hours.
Mix all ingredients, except apples, together until well blended. Fold in apples. Pour into greased pan. Bake for 35 to 40 minutes. Preheat oven to 350°.
Wash, slice and cook yellow squash and onion. Drain. Combine squash, onion, sour cream, soup and Cheddar cheese. Pour in casserole dish. Melt margarine and mix with stuffing. Sprinkle on top of squash mixture and bake at 350° until it bubbles.
Preheat oven to 400° (205°C). Use a fork to pierce eggplant in several places. Place pierce eggplant on oven rack and bake 3/4 hour or until soft. Cool. Peel. Dice pulp into a blender or food processor. Add sesame seed paste, oil, lemon juice, garlic, salt and pepper. Process until mixture is smooth and pale. Spoon into serving bowl. Garnish with parsley and/or pomegranate seeds, if desired. Makes 2 cups.
In a double boiler, place the almond bars, bitter chocolate or envelope of Choco-bake, large marshmallows and milk. Let this dissolve; stir often. Let cool, then fold in the whipped cream or Cool Whip. Place in graham cracker crust. Chill in refrigerator. Ready to serve; add whipped cream topping around edge.
Put tea bags in jar of water. Cover top of jar; let set outside in sun for 1 to 2 hours or until well darkened and sugar to taste.
Pare oranges, cutting deep enough to remove all white membrane. Cut into thin slices. Arrange each slice orange on salad greens. Sprinkle with sugar. Drizzle slices with sherry and top with coconut.
Thoroughly mix sugar, gelatin and salt. Add milk. Stir over medium heat until gelatin and sugar are dissolved. Chill until partially set. Add vanilla. Fold in coconut, then whipped cream.
Heat oven to 300°. Mix all ingredients in a large pot. Bake at 300° for 5 to 6 hours. (It can be baked overnight in a 200° oven.) After it is cooked, let it sit for about 1/2 hour and then shred the meat, removing the fat. This can then be stored in the refrigerator until needed (can make a day ahead of time). Bake in sauce for another hour until bubbly. Serves 32.
Cook chicken in large pot with salt until it comes off bones. Take out of pot; remove bones and skin. In the broth, put 1 can cream of chicken soup, onion, sage and pepper. Add cornbread and biscuits; stir all of this together. Stir in chicken. Pour into baking pan; bake 1 hour at 350°. Serve with giblet gravy made from 2 boiled eggs and the giblets from the chicken. Mix in 1 can cream of chicken soup.
Brown hamburger and bacon together. Add all other ingredients and mix well. Bake at 350° for 1 hour and 20 minutes, uncovered.
Crumble flour, lard and salt like for pie crust. Add small can of sauerkraut with juice. Divide dough in two rolls like for pie crust; put on oiled cookie sheet. Press out with fingers real thin like for pizza. Bake at 400° until brown. Cracklings may be added.
Chop the cooked cabbage. Chop up onion tops and simmer them in milk to just cover until they are soft. Drain and mash the potatoes. Season and beat well. Then add cooked leeks and milk.
Mix first 5 ingredients together. Bake at 350° until brown (this is the cornbread). Mix all remaining ingredients; add cooked cornbread. Bake for 1 hour at 350°. Pour 1 cup broth over top and cook for 30 minutes.
Brown pork chops and lay in baking dish. Combine the remaining ingredients and pour over chops. Cover and bake at 350° for 1 hour.
Place beef, peeled and sliced carrots, onions and quartered potatoes in a heavy roasting pan with a lid. Combine tomato soup, water, vinegar and seasonings. Pour over meat and vegetables and cover with close fitting lid. Bake at 275° for 5 hours.
Mix above ingredients and pour over thawed hash browns. Mix lightly. Bake in a 9 x 13-inch pan. Top with 1/4 cup melted margarine and 1/2 cup crushed corn flakes. Bake 45 minutes at 350°.
Cut water chestnuts in 1/2. Soak in soy sauce for a couple of hours. Cut bacon strips into thirds. Wrap bacon around water chestnuts and secure with toothpick. Broil until almost done cooking bacon. Cool. Then roll into brown sugar. Finish cooking bacon. Serve warm.
In a large saucepan, heat oil and add carrots, onion, celery, potato, garlic and sugar. Cover and cook vegetables over low heat for about 10 minutes, stirring occasionally. Add the cloves, pepper and broth and bring the soup to a boil. Reduce the heat and cook the soup, partially covering the pan for about 20 minutes or until the vegetables are soft. Remove and discard the cloves. Puree the soup in batches in a blender or food processor.
Chill fruit juices and 7-Up thoroughly. Combine chilled juice in a large punch bowl. Slowly pour in chilled 7-Up. Serve in punch cups or in hollow stemmed glasses. Makes about 40 servings.
Beat egg whites until foamy; add salt and continue to beat. Gradually add sugar, beating the egg whites to form stiff peaks. Fold in pecans and chocolate pieces. Place on an ungreased cookie sheet. Put into a preheated oven at 350°. Turn oven off after placing cookies in. Leave cookies in oven overnight. Do not open door until morning.
Beat eggs one at a time. Beat in flour, soda and salt. Stir in raisins or nuts. Bake for 1 hour at 350°.
Mix the cream cheese, eggs, sugar and vanilla together until blended. Put a vanilla wafer, flat side up, in the bottom of a small foil or paper baking cup (2 to 2 1/2-inch cups work best). Top with cheese mixture (fill each one 3/4 full). Place on a cookie sheet. Bake 15 minutes at 350°. Cool and top with a teaspoon of pie filling.
Combine corn flake crumbs, sugar and margarine in a 9-inch pie pan; mix well. With back of tablespoon, press crumb mixture evenly and firmly around sides and bottom of pie pan. Chill. Pour milk into mixing bowl. Add pudding mix and ice cream; beat on low for 1 to 2 minutes, or until well beaten. Pour into crust. Refrigerate.
Add shortening and sugar to warm applesauce. Add spices and salt to flour. Mix a little flour to raisins and nuts to keep them from sticking together. Bake 1 1/2 hours at 325° or until tested with straw.
Dust chicken with flour; brown chicken in oil. Add soup, wine, onion, mushrooms and seasonings. Cover; cook over low heat 30 minutes. Add green pepper; cook 15 minutes more or until done. Stir occasionally. Remove bay leaf. Serve over rice or noodles.
Preheat oven to 400. Spray 10 inch pie plate with Pam. Cook turkey and onions, stir in seasoning mix and cook to blend. Spread in pie plate and top with chilies. Beat together skim milk, bisquick and eggs until smooth. Pour over turkey mixture. Bake 25 minutes, top with tomatoes and cheese, continue baking until knife inserted in center comes out clean (8-10 minutes). Top with lettuce and tomatoes. Each serving equals: 1/2 bread, 3 proteins, 1 1/2 vegetable.
Cook bacon until evenly brown, drain, crumble and set aside. Combine bacon, cauliflower, broccoli, onion and sunflower seeds. Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.
Mix all ingredients and heat. Use to baste meat while cooking. This sauce goes great with a cooked pig. Also good on any grilled pork.