HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend chili powder with lemon juice; mix other ingredients. Chill. Serve over any seafood; shrimp, oysters, crab meat, scallops, etc.
Melt butter in a 9 x 13-inch pan. Mix brown sugar and eggs in top of double boiler and cook 20 minutes over boiling water. Do not stir. Cool. Add to cooled mixture the self-rising flour, nuts and vanilla. Pour batter in pan with melted butter and bake at 325° for 30 minutes. Cover as soon as you take out of oven. Let cool to cut.
Combine mashed potatoes with milk, salt, pepper, onion, butter and egg yolks. Mix well.
Melt oleo and saute onions. Cook potatoes and mash like you would mash potatoes (but keep firm). Add American cheese and stir until melted. Stir well. Put some oleo and onions in bottom cake pan. Lay lasagna noodles on top of oleo, then add potato mixture. Put oleo and onions over potatoes and put lasagna noodle on top of potatoes and pour the rest of oleo and onions. Cover with tinfoil. Bake at 350° for 30 minutes or until noodles are soft.
Cream shortening, sugar (white and brown). Add beaten eggs and vanilla and mix until smooth. Add flour with soda, salt and baking powder added and mix well. Add cold cereal, rolled oats and coconut and mix thoroughly. The dough will be crumbly. Roll into balls the size of a walnut. Place on greased cookie sheet and press slightly. Bake at 350° for 12 to 15 minutes.
Mix in saucepan. Bring to a boil and boil rapidly for 7 minutes. Remove from heat and cool a little. Beat until of spreading consistency and creamy. Will frost sheet cake or 3 or 4 layers.
Dice meat into fairly good size cubes and place in a large ovensafe dish. Add tomato soup and water. Peel and cut up tomatoes, carrots and onion. Add to meat and soup. Add bay leaf and peas. Salt and pepper. Mix all ingredients well. Cover and cook at 250° for 5 hours.
Wash and slice squash, removing seeds, if desired. As water accumulates, add onion and bouillon cubes. Saute until tender.
Mix jello and boiling water until dissolved, add cold water. Let sit until slightly thickened. Mix pineapple, bananas and marshmallows with the jello. Let sit until thick. Cook pineapple juice, sugar, flour and egg until thick then add cream cheese and let cool. Spread on jello mixture and top with Cool Whip. You can also add coconut and nuts, if desired. Yields a 9 x 13-inch pan.
Mix together eggs and oil. Add dry ingredients, which have been sifted together. Then add nuts and strawberries. Bake in 2 greased loaf pans for 1 hour at 350°.
Cut each potato in 8 wedges. Arrange potatoes with peel side down in 2 shallow baking pans. Mix ingredients together and brush oil over the potatoes.
Mix all ingredients thoroughly. Bake at 350° for 40 minutes or microwave on High for 12 to 18 minutes.
Mix flour, baking powder, salt and sugar. Add shortening, egg, milk and corn. Mix well and drop by teaspoon into hot fat. The grandkids loved these with ketchup.
In a large bowl combine sour cream, light cream, onion, chilies, salt and pepper; stir in potatoes, chicken and 2 cups of the cheese. Pour into a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 1 hour and 15 minutes or until golden brown. Sprinkle with remaining cheese before serving. Makes 6 to 8 servings. Also, cooked turkey and ham can be substituted for the chicken.
Brown ground beef, onions and garlic. Drain well. Add other ingredients and simmer.
Combine all ingredients in a blender or food processor. Blend until smooth. Pour into glasses and serve. Makes 6 servings.
Cut bacon slices in half. Wrap bacon around each cracker. Bake at 350° until bacon is done. Cool.
Combine all ingredients in food processor. Process until well blended and powdered. Transfer to airtight container. Yield: 4 cups.
Pour boiling water over bran cereal; mix and let cool before adding buttermilk. Cream together sugar and shortening until fluffy. Add eggs and beat well. Sift together flour, baking soda and salt. Stir cooked bran mixture into creamed sugar and shortening. Add dry ingredients all at once; stir just until moistened (batter will not be smooth). Cover and store in refrigerator overnight or until needed. Can be stored up to three days. Bake in oven at 425° in muffin cups 2/3 full. Bake in microwave (use paper cups) for 45 seconds on High. Bake in toaster oven at 425° for 20 minutes (use foil cups).
Preheat oven to moderate (350°). Measure the bran, mashed bananas, shortening and sugar into a bowl. Add the water and stir until well mixed. Add the egg and beat well. Sift together flour, baking powder, soda and salt. Add to the banana mixture, stirring only until combined. Bake in greased custard cups or well-greased bread pan, 45 minutes.
Combine sour cream and Cool Whip. Stir in Snickers and apples. Refrigerate.
In saucepan, combine all ingredients. Bring to boil, stirring occasionally. Reduce heat and simmer 10 minutes. Use as basting sauce for chicken, spareribs, hamburgers and hot dogs. Makes about 2 cups sauce.
Drain pineapple and oranges; pour into a bowl. Sprinkle with dry orange Jell-O. Add cottage cheese and mix. Fold in Cool Whip. Chill until ready to serve.
Mix last 6 ingredients well. Add cucumbers, onions and peppers. Cover and seal. Refrigerate. Will keep all winter.
Dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar and stir well. In a large bowl, mix dry ingredients (flour, salt and 1 teaspoon sugar). Add oil, second 1/2 cup water and yeast mixture. Mix to form dough; knead 3 to 5 minutes. Let rise in a covered bowl until doubled (1 1/2 hours). Spread on a 14-inch pizza pan (greased). Preheat oven to 475°. Prick dough all over and bake 4 minutes.
Preheat oven to 350°. Line muffin tins with paper liners. Combine cake mix, pumpkin, water and eggs. Mix as directed on cake package. Stir in chips. Fill pans 2/3 full. Bake for 15 to 20 minutes. Makes 2 dozen.
Bake crust at 450° for 5 minutes. Cool on wire rack. In mixing bowl, beat eggs well; stir in sugar, milk, oleo, lemon peel and peel, flour, cornmeal and vanilla. Mix well. Add coconut and pecans. Reduce heat to 350°. Pour into crust and make tent over pie and bake for 35 minutes. Remove foil and bake, uncovered, for 10 minutes or until knife inserted in middle comes out clean.
In a 10-inch skillet, cook sausage over medium heat, stirring occasionally, until lightly browned. Remove sausage from pan, leaving drippings. Add potatoes and onion to drippings. Cook over medium-high heat, stirring occasionally until potatoes begin to brown, about 5 to 7 minutes. Reduce heat to medium. Beat together eggs, milk, salt and parsley until blended. Pour over potato mixture. Add reserved sausage. Scramble. Top with Cheddar cheese, cover and heat until cheese melts. Serves 4.
Cream Crisco and sugar until light and fluffy; add eggs and beat well. Beating thoroughly makes cake light. Sift flour, salt and baking powder together and add alternately with milk, starting and ending with flour mixture; add vanilla. Pour into 2 layer pans. Bake at 350° for 30 to 35 minutes.
Preheat oven to 375°. In boiling water (enough to cover), simmer shrimp with cayenne, 5 minutes. Drain and dice. Arrange in 8 x 8 x 2-inch baking dish. Combine mustard, sugar, steak sauce, butter, Texas Pete and salt. Pour over shrimp. Sprinkle with bread crumbs. Bake 15 to 20 minutes until crumbs are golden.
Boil milk and sugar to soft ball stage, stirring constantly, as it burns real easy. Stir in chunky peanut butter and the Marshmallow Fluff. Pour onto a buttered cookie pan, cool and cut. Very good.
Preheat oven at 350°. Mix ingredients and pour into an 8, 9 or 10-inch square or 7 x 11-inch rectangle pan. Bake about 45 minutes until set. Makes 10 to 12 servings.
Grind first 4 ingredients into large container (consistency of slaw). Pour 1/2 cup salt over and let set overnight. Drain, then put in enough vinegar to cover. Add 1 cup sugar and 1 box pickling spice. Let come to boil for 5 minutes and pack in jars. Water bath can for 30 minutes.
Brown beef. Place in buttered casserole. Place layers of potatoes, onions, ground beef and green pepper. Pour soup, bouillon, Worcestershire, salt and pepper over top. Bake at 350° for 1 1/2 hours.
Boil kielbasa for 10 minutes and drain. Cut into bite size chunks and mix with sweet and sour sauce and pineapple (the juice too). Heat through and serve. Great for backyard picnics and barbecues!!
Mix together very evenly with your hands. Smash evenly all the way to the edges of a jelly roll pan, pressing very firmly. Prick evenly close together with a fork. Sugar lightly; bake at 300° for 30 to 45 minutes until tan, not brown. Immediately cut into bars after removing from oven. Allow to cool in pan.
Boil chicken until tender. Remove from water and cut into bite-sized pieces. Cook spaghetti noodles in same water, drain and rinse with cold water. Saute onion in butter. Place all ingredients in a glass 9 x 13-inch baking dish and mix well. Bake at 400° for 15 to 20 minutes.
Place cucumber slices in a bowl. Sprinkle with salt. Cover bowl and chill for one hour; drain. Mix other ingredients together; stir into cucumber slices. To serve, sprinkle sliced radishes over the top. Yields 3 to 4 servings.
Combine pie filling and crushed pineapple. Add Eagle Brand milk and nuts. Fold in Cool Whip. Place in freezer; will keep indefinitely.
Slice onions into 1/4-inch rings. Combine eggs and milk in medium bowl. Put flour and salt into large bowl. Heat oil to 385° in deep fryer. Dip a deep frying basket into hot oil and remove to foil-lined cookie sheet for awhile.
Coarsely chop the chocolate. Set aside. Stir sugar and cornstarch together in a small saucepan until blended. Gradually stir in milk until blended; add chopped chocolate. Cook, stirring over medium heat until chocolate is melted and mixture begins to boil. Cook, stirring, until thickened (about 5 minutes). Stir in salt and vanilla. Pour into 4 custard cups. Cool at room temperature before serving. Can be garnished with whip cream or berries of your choice.
Mix cake as directed on package. Bake in 8 or 9-inch pan. Use rest of batter for cupcakes; cool.
Dissolve yeast in warm water. Add the shortening, sugar, salt and egg, mix well. Add flour 1 cup at a time. Beat after each cup until the mixture pulls away from the sides of bowl and is slightly dry. Put on a well floured board and knead well. Form into a ball and put in a well greased bowl, grease top of dough and cover well. Refrigerate at least 12 hours. When ready to use, punch down the dough and remove the amount needed, refrigerate any unused amount. Form into rolls about the size of a walnut. Place on a greased cookie sheet. Allow to rise until double (about 1 hour) in a warm place out of drafts. Bake at 400 degree oven for 20 minutes or until golden brown. Dough will keep 1 week.
Mix first 5 ingredients. Spread on tortillas. Roll up jelly roll style. Refrigerate to harden the cheese a little. This will make them easier to slice. Slice and serve.
Brown ground beef and onion. Cook until done. Stir in milk and cheese; blend well. Mix in rest of ingredients. Bake at 350° for 30 minutes.
Cut hard-boiled eggs into halves. Remove the egg yolks; mash and blend with cream cheese, soft butter and mustard. Stir in chopped beets, horseradish and a dash of sugar. Season with salt and pepper to taste. Stuff eggs and decorate with beets.
Combine hominy, onion and pimento in a greased 1 1/2-quart casserole. In a small saucepan, melt margarine. Stir in flour. Add milk. Cook, stirring constantly, until bubbly and thickened. Stir in cheese. Heat until melted. Pour over hominy, mixing. Bake approximately 20 minutes at 350° until nice and brown.
Unroll crescent rolls on large cookie sheet and press together to cover pan to make crust. Spray with Pam first. Bake at 375° for 8 to 10 minutes. Mix the cream cheese, dressing, mayonnaise and sour cream until smooth. Spread over cooled crust. Top with vegetables and shredded cheese.
Beat eggs 5 minutes; add sugar gradually until light and fluffy. Add water & vanilla. Mix well. Add baking powder and salt to flour. Add dry ingredients to egg mixture. Pour into a greased, foil-lined cookie sheet pan. Bake at 375° for 12 to 15 minutes. Loosen edges and roll into a dish towel sprinkled with powdered sugar. Prepare pudding according to directions on box and cool. Unroll and spread evenly with lemon filling. Roll up and chill.
Mix jello and hot water well. Then add cold water. Stir and pour into ice cube trays. Insert popsicle stick in center when slightly frozen. Freeze.
Grease and flour a 9-inch Bundt pan. Sift flour, 1/2 cup sugar, baking powder and salt in large bowl. Add egg yolks, juice and lemon peel. Beat with wooden spoon until smooth. In separate bowl, beat egg whites until double in volume. Add remaining sugar gradually and beat until stand in soft peaks. Add egg yolk mixture and fold in gently. Spoon into prepared pan. Bake at 325° for 35 minutes. Cool on wire racks 10 minutes. Loosen around edges. Ease out of pan and continue to cool on wire racks.
Melt butter. Stir in flour and add milk slowly. Add salt and cayenne. Cook until smooth and bubbly. Reduce heat and add cheese. Add bell pepper and pimento. Pour sauce over potatoes in casserole dish. Bake at 350° for one hour. Yields 6 servings.
Lightly spoon hamburger, seasoned with salt and pepper, into a greased 9 x 12-inch casserole. Cover with diced onion. Top with Tater Tots. Pour soup over top. Gently pour hot water over all. Bake 1 hour at 350°.
Combine 1 egg, buttermilk, water and Worcestershire sauce, mixing well. Set aside.
Combine all into mixing glass half filled with ice cubes. Stir well and strain into cocktail glass.
Spread refried beans in bottom of 9 x 13 x 2-inch casserole dish. Layer remaining ingredients in order listed. Cover and refrigerate until ready to serve.
Melt apricot preserves; stir in Amaretto. Add to half of this glaze the almonds and raisins; use as stuffing for apples. Wrap each filled apple in foil. Place in pan with small amount of water. Bake at 350° for 45 minutes. Remove foil. Brush with remaining glaze and return to oven for 5 minutes until apples are golden and gooey. Accompany with sweet or sour cream. Serves 8.
Place biscuits in greased baking pan. Heavily sprinkle cinnamon and sugar on biscuits. Bake at 425° until done. Sprinkle 10x sugar on hot biscuits. Optional: Sprinkle chopped nuts on top.
Combine pineapple, rhubarb and sugar in saucepan. Cook 15 minutes. Add Jell-O and stir until dissolved. Pour into 3 pint jars or plastic containers and freeze.
Cut catfish into 1-inch cubes. Combine fish and onions in a large soup pot. Add enough water to just cover. Bring to a boil, then reduce heat to simmer and cook until fish feathers out (flakes). In a separate pot, cook potatoes, then add to stew. Add salt, pepper and red peppers to taste. Add tomato paste and mashed tomatoes. Cook bacon until crisp; drain and crumble into stew. Let stew cook to desired thickness, then add milk. Stir well and let simmer for about 15 minutes.
Make Roux: Brown 1/2 cup flour in oil (make consistency to be like thick pea soup). Stir at all times. Let it get very brown (a red brown). Take off fire. Pour in all ingredients. Add water until thin. Let cook and come to a boil. Simmer, covered, for hours. Serve over rice, plain or sprinkle more file over it.
Mix all ingredients with electric mixer until well mixed. Pour into greased 9 x 13 pan. Bake at 325° for 35 minutes.
Combine all ingredients. Roll dough out on a floured surface to desired thickness and cut with a small cutter. Bake at 450° for 10 to 15 minutes. Yields about 2 dozen biscuits.
Beat together mashed banana, peanut butter, eggs, vanilla and butter until creamy. Add flour, baking powder and nutmeg. Beat well. Stir in chopped peanuts. Drop batter by rounded teaspoonfuls onto lightly oiled cookie sheets. Press each cookie down with the back of a fork and again in the opposite direction to indent a checkered pattern into each cookie. (Wet the fork with cold water occasionally to avoid sticking.) Bake at 375° for 5 to 8 minutes or until lightly brown.
Blend Jell-O instant vanilla pudding mix and cold milk until thick. Add Cool Whip; blend well. Add vanilla ice cream; mix well. Add bananas and vanilla wafers. Refrigerate overnight or prepare early in the morning for evening dessert.
Cream shortening, sugars and peanut butter. Add eggs and vanilla. Mix dry ingredients. Add to sugar/butter mixture and mix well. Form into 1-inch balls. Place on oiled cookie sheet 2 inches apart. Press with back of fork to flatten, making crisscrosses. Bake at 375° for 8 minutes or until set. Makes 5 dozen.
Combine cake mix, eggs, oil, pudding and poppy seed. Mix together then add boiling water and almond. Put in a greased loaf pan. Bake at 350° for 50 to 60 minutes.
Combine above and press into a 9 x 13-inch pan. Bake at 375° for 10 minutes; cool.
Dissolve Jell-O in 9 cups of boiling water and let cool. Boil 4 cups sugar and 4 cups of water until dissolved. Let cool.
Preheat oven to 350°. Melt margarine in oven in a 13 x 9 x 2-inch pan. Sprinkle crumbs on margarine. Pour sweetened condensed milk over crumbs. Top with remaining ingredients; press down. Bake 25 to 30 minutes, until light brown. Cool; chill. Cut into bars.
In a double boiler, melt butter or margarine. Add cheese. Stir occasionally until melted. With a fork, beat until blended the eggs with milk, salt and pepper. Stir into cheese. Cook, stirring occasionally, until partially thickened and fairly smooth. Serve on toast. Makes 4 servings.
Blend softened cream cheese with 1/2 to 3/4 jar of chunky salsa. Chop onion and peppers into very small pieces. In skillet, saute peppers with onion. Blend into cream cheese mixture. Add sliced black olives. Serve chilled with tortilla chips.
Melt cream cheese in soup. Add remaining ingredients. Grease a mold or Bundt pan with mayo. Pour into mold and chill overnight. Slice and serve with crackers.
Mix eggs, oil, sugar, zucchini and vanilla. Sift together flour, nutmeg, cinnamon, salt, soda and baking powder. Mix all together. Add nuts. Put mixture in two greased loaf pans and bake for one hour at 350°.
Chill milk ahead of time; whip milk until stiff. Add in sugar and lemon juice. Dissolve jello in warm water and add to milk. Pour into pie shells. Chill 2 hours. Top with whipped or any other fruit topping.
Brown meat and drain. Add egg, beans, cabbage, bean sprouts, carrots, soy sauce, salt, pepper and onion. Cook over medium heat for 20 minutes.
Mix with a fork. Crumble into a greased and floured 9 x 13-inch pan.
Prepare macaroni and cheese dinner as directed on package. Simmer ham, green peppers, and onion in butter; add salt. Cook until tender. Stir in prepared macaroni and cheese dinner. Add sharp cheese; mix well. Simmer 10 - 15 minutes. Makes 4 servings.
Combine the water, sugar, cloves, cinnamon stick and lemon peel. Bring to a boil. Simmer 1 minute. Remove cloves, cinnamon stick and lemon peel. Set aside.
Thaw, drain and blot spinach dry. Mix well with other ingredients. Chill. Serve with corn chips.
Heat oven to 450°. Grease skillet and place in oven to heat. Measure meal into mixing bowl. Add shortening and milk. Stir to blend thoroughly. Pour the batter into hot greased pan. Bake 15 to 20 minutes or until golden brown.
Cook peppers in 1 cup water and 1/2 teaspoon salt for 5 minutes. Stuff with remaining ingredients; cover with sauce. Bake at 350° for 40 minutes.
Mix together cream cheese and margarine, then add flour. Chill at least 1 hour. Pinch off 1-inch balls (about the size of a quarter) and place in tiny ungreased 1 3/4-inch muffin cups. Press dough onto bottom and sides of cups. Makes about 3 dozen miniature shells.
Mix all ingredients. Should be thick enough to push from spoon into deep, hot cooking oil. If not, add a small amount of corn meal mix. Drop by teaspoonfuls into deep, very hot cooking oil, being careful not to splatter. Cook until hush puppies are brown all over.
Mix sugar and oil; add egg and pumpkin. Sift in all other dry ingredients. Add water and nuts. Bake at 325° for 1 1/2 hours. Makes 3 loaves.
Prepare brownie mix and bake according to package in a 13 x 9 x 2-inch pan. Poke holes in warm brownies with a fork about 1 inch apart. Brush with butter, Cool Whip and candy crumbs. Prepare chocolate mousse according to package, omitting chilling. Place 1/2 crumbled brownies in bottom of 3 quart trifle bowl. Top with mousse, cherry pie filling and whipped cream. Repeat layers, ending with whipped cream on top. Garnish with chocolate curlies. Chill 8 hours. Serves 16 to 18.
Tear tortillas into large pieces and line a 9 x 13-inch baking dish with them. In a separate bowl mix the mushroom soup, chicken soup, tomatoes, broth and chili powder. Put a layer of chicken over the tortillas, then onions, cheese and soup mixture. Do this until you use all ingredients. Top with cheese. Cook 1 hour at 300°.
Mix and put in 9x13 pan. Bake 10 minutes at 350°. Let Cool.
Mix peanut butter, powdered sugar and Marshmallow Creme together. Melt Parkay margarine and pour over mixed ingredients and mix together. Spread onto a cookie sheet and cool, then cut into squares.
Beat egg whites very stiff. Add sugar and baking powder. Fold in cracker crumbs and pecans. Add vanilla. Bake in greased pie pan for 35 minutes at 300°. Cool and top with whipping cream.
Cook broccoli and drain. Toast 4 slices of bread and place in ungreased 9 x 12-inch Pyrex pan. Top with American cheese. Add drained broccoli. Place Swiss cheese on top of broccoli. Beat eggs. Blend in milk, onion, salt, mustard and dash of pepper. Pour over casserole. Cover and refrigerate at least 1 hour. Make bread crumb topping. Melt some butter and add bread crumbs. Pour over casserole. Bake at 325° for 60 to 65 minutes.
Take the core from the cabbage. Parboil the cabbage leaves. Brown the meat, onion and green pepper (amount according to preference). Add the cooked rice and sauce. Use a 9 x 12-inch baking dish. Begin with a small amount of sauce on the bottom of the dish, then make layers as follows: half of the meat and rice mixture, then the cabbage leaves (folded and laid across the meat layer), cheese on top of the sauce, then meat mixture, cabbage leaves, sauce and Mozzarella cheese. Bake at 350° for 30 minutes.
Cream the cream cheese at room temperature. Grate dried beef. Add half to cream cheese, onions and Accent. Chill in refrigerator. Shape into 2 or 4 logs. Roll into the other half of dried beef. Store in refrigerator wrapped in wax paper until ready to serve.
Combine all ingredients and pour in greased 9 x 3-inch pan. Bake at 350° for 50 minutes.
Brown ground beef; salt and pepper to taste. Drain off excess fat. Add cream of chicken soup and 2/3 can of water. Combine with celery, onion and green pepper and place in baking dish or a 9 x 13-inch pan. Top with bag of frozen Tater Tots. Bake for 1 hour at 350°. Serve hot.
Melt butter in heavy saucepan slowly. Combine cocoa, salt and sugar and add to melted butter along with milk. Boil 3 minutes. Add vanilla and cool. Beat until smooth. Very good.
Put the first 9 ingredients in a large pan. Add the last 3. Simmer until vegetables are tender. (Can be frozen in small amounts. Great for lunch.)
Two large frying pans are needed. In one, saute the shrimp, scallops and mushrooms in 1/2 of bacon drippings. When they are just about done (5 minutes), add crab and bread crumbs. Turn off heat and hold this mixture.
In 2-quart casserole, place cabbage, onions and water. Cover with lid or Saran. Microwave on High 4 minutes; stir. Cut cream cheese in small chunks and add to cabbage along with celery seed, salt and butter. Toss lightly until cheese and butter are melted.
Cream butter and sugars until light. Beat in eggs and vanilla. Sift dry ingredients. Blend into creamed mixture. Stir in nuts. Drop by teaspoon onto ungreased cookie sheets. Preheat oven to 375°. Bake for 10 minutes. Makes 4 dozen.
Combine butter, dates, nuts and sugar in medium saucepan; heat to simmer. Let simmer 8 minutes, stirring often. Remove from heat; add vanilla and Rice Krispies. Blend. Let cool briefly. While still warm, roll into balls and roll in confectioners sugar. Makes 3 to 4 dozen.
Melt butter in large pot over medium heat. Add onions and celery; cook 10 minutes, stir often. Add milk, corn, salt and pepper. Cook 30 minutes, stir often.