HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put tripe in a large pan and cover with plenty of water. Bring to a boil and simmer until most of the fat comes to the top. Drain and rinse. Return to the pot and add onion, chili sauce, tomatoes and a few pinches of oregano. You may also add the pigs feet at this time. Cook until tender. Just before the pigs feet are done, add hominy and bell pepper, if you wish. Serve with tortillas, chili beans and tossed salad.
Melt both chips over low heat. Stir until smooth. Remove from heat. Fold in noodles and peanuts. Drop by teaspoonful onto waxed paper lined sheet. Let stand until firm. Store in airtight container.
Beat eggs into sugar, one at a time. Mix dry ingredients and blend with oil. Add to egg and sugar mixture. Fold in carrots and nuts. Pour into 3 greased and floured pans. Bake at 350° for 25 minutes.
Bake Banana Yellow Cake in oblong pan. Cool. Prepare butterscotch pudding mix (not instant) as directed on package. Spread on top of cake to within 1/2-inch of edge. Frost with Mallow-Nut Frosting.
Sift flour and baking powder. Add sugar and salt. Rub in butter. Add fruit and mix. Add eggs and sufficient milk to make stiff dough. Turn dough onto lightly floured board. Knead until surface next to board is smooth. Roll out to about 1/2-inch thick and cut into squares or with a cutter. Place on greased cookie sheet. Bake at 375° for 20 minutes. Serve hot with butter, jam and whipped cream. Enjoy!
Combine sugar, jello and hot water. Stir until dissolved. Add cranberries, celery, apples and nuts. Refrigerate. Can be frozen.
Cook all ingredients in a 1 1/2-quart saucepan over medium heat. Stir about 4 minutes or until mixture forms a ball. Remove from saucepan and let stand 5 minutes. Knead dough about 30 seconds, until smooth and blended. Cool completely and have fun! Store in airtight container in refrigerator.
Drain corn. Add chopped bell pepper and onion. Mix well. Add 1 tablespoon mayonnaise (or enough to suit taste). Mix well. Let sit, covered, in refrigerator for 24 hours for best flavor. This is a year round favorite!
Stir raisins and bourbon together and let stand 1 hour. Preheat oven to 325°. Cream butter then gradually beat in brown sugar. Add eggs one at a time, beating well after each.
Gently mix together lamb, green pepper, soy sauce, lemon rind and ginger. Shape into 12 patty, slightly larger than the pineapple slices.	Top 6	of the patties with	a pineapple slice. Spoon 1 tablespoon of yogurt into center of each.	Top the pineapple with another lamb patty. Pinch the edges together all around to form a large burger.	Grill about 4-inches above heat for 6 to 8 minutes per side or to desired doneness.
Place all ingredients, except cornstarch mixture, sugar, lemon juice and chicken, in pan. Simmer 10 to 15 minutes. Taste sauce and adjust seasonings. Add sugar to taste. Lemon juice adds a nice zip. Add cornstarch mixture gradually until sauce reaches desired thickness. Serve over pasta or rice.
Mix all together and pour into pie shells. Bake at 350° until middle is firm and brown, about 1 hour.
Melt butter in skillet over high heat. Mix in sugar, water and vanilla; stir constantly until tan in color or reaches hard boil stage. Pour onto greased cookie sheet. Spread broken up candy bar on top and mix together until candy bar is melted. Put into freezer until hard and break into pieces.
Mix cranberries, orange sections, nuts, crushed pineapple and juice, celery and cooled red raspberry Jell-O. Chill. Will freeze okay.
Mix all together except 1/2 cup butter and cracker crumbs. Pour crumbs on potatoes, then butter. Bake at 350° for 1 hour.
Combine tomato, onion and garlic. Add lemon juice, salt and chilies. Peel and remove pits from avocados. Mash avocados and combine with other ingredients. Chill and serve with chips.
Cream butter and sugar well. Add eggs and vanilla; blend. Add oatmeal, flour and nuts. Mix well. Drop from demitasse spoon 2 inches apart on foil-lined cookie sheet. Bake at 350 degrees for 12 to 15 minutes until golden brown. Cool 2 minutes and slide off foil. Store in cans.
Add sugar and water as required on Kool-Aid package. Mix all liquids and add raspberry sherbet to float in it.
Preheat oven to 425° in 9-inch square pan. Melt butter. Stir in 1/3 cup brown sugar and water. Set aside. In large mixing bowl, combine flour, sugar, baking powder and salt. Add milk all at once, stirring just until dry ingredients are moistened. Turn out onto well-floured surface. Roll out to a 12 x 10-inch rectangle. Combine 1/3 cup brown sugar, cinnamon and pecans. Sprinkle over dough. Roll up, starting with 12-inch side. Cut into 1-inch slices. Place cut-side down in prepared pan. Bake at 425° for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot.
Cook cake in 9 x 13-inch pan. Cool about 5 minutes. Punch holes in cake with fork. Mix cream of coconut and condensed milk and pour over cake and spread. Cool cake and spread with Cool Whip. Sprinkle with coconut. Refrigerate overnight.
Brown meat and onion in Crisco. Add salt and pepper. Arrange meat and onion in bottom of a heat-resistant glass dish. Spread corn on top of meat. Spread fluffy mashed potatoes on top of corn and set in oven at 350°. Bake 20 minutes or until potatoes are browned. Garnish with parsley and paprika and serve. Serves 4.
Blend milk and egg in a medium bowl. Add spaghetti and toss. Spray a 15 x 10-inch pan with vegetable cooking spray. Spread spaghetti mixture evenly in the pan. Cook beef, onion, bell pepper and garlic in a large skillet until beef is just brown. Drain. Add tomato sauce and seasonings; simmer 5 minutes. Spoon meat mixture over spaghetti. Top with mushrooms and cheese. Bake at 350° for 20 minutes. Let stand 5 minutes before cutting.
In saucepan, combine sugar, water and cream of tartar. Bring to a boil, stirring, until sugar is dissolved. Slowly add sugar syrup to egg whites in a mixer bowl, beating constantly, with electric mixer about 7 minutes or until it forms stiff peaks. Beat in vanilla.
Combine shortening and scalded milk; stir until shortening is melted. Combine eggs, sugar and salt and beat in cold water. Soften yeast in lukewarm water. Combine the three mixtures and add flour. Cover and chill overnight. Shape; let rise and bake at 425° for 15 to 20 minutes. Serves 36.
Let potatoes stand until they can be separated. Pour into 9 x 13-inch pan or 3-quart casserole.
Mix pudding, milk and Eagle Brand milk until thickened. Fold in 13 ounce Cool Whip to this. Line pan with bananas and alternate bananas	and vanilla wafers, top with Cool Whip. Pineapple may be	used instead of bananas or combinations of both.
Preheat oven to 350°. Cook noodles as directed on package. Ground up ground beef and chop the onion. Fry both together until brown. When done, slowly pour Ragu sauce in while stirring. Simmer until warm. In casserole dish, simmer until warm. In casserole dish, put layer of noodles, sauce mixture, then cheese until casserole dish is full. The final layer should be noodles topped with cheese. Cover with aluminum foil. Bake in oven for 15 to 20 minutes.
Cream shortening and sugar. Add eggs, one at a time, then add applesauce. Blend in flour, cocoa, soda and spices. Add pineapple, raisin and nuts. Pour in greased and floured tube pan. Bake at 325° for 1 hour and 20 minutes or until toothpick inserted comes out clean.
Blend together all ingredients except butter and pecans. Pour into baking dish. Top with butter and pecans. Bake 30 minutes at 325°. Serve with rye bread or Triscuits.
Mash sweet potatoes. Add remaining ingredients and beat well. Pour mixture into a greased 9 x 13-inch casserole dish.
Beat in large bowl the milk, eggs and oil. Add remaining ingredients. Stir lightly. Heat your pancake griddle or grease a large frypan on medium heat. Pour 1/4 of batter for each pancake. Cook until bubbles form. Turn over. Cook until golden. Serve with syrup.
Cut each jelly roll into 3 slices; arrange cut sides of slices around sides and bottom of a 2 1/2-quart souffl or trifle dish. Fill in with remaining slices. Prepare pudding mix according to package directions, using 1 1/2 cups milk; let stand 5 minutes. Fold in 1 cup whipped topping.
Bring 1 quart water to a boil. Remove from heat. Add tea bags. Cover and steep 5 minutes. Remove tea bags. Combine tea and remaining ingredients. Chill. Serve punch over ice. Yields 1 gallon.
Pour rest of batter on top. Sprinkle rest of mix over top of batter. Bake at 350° for approximately 45 minutes.
Beat together all ingredients (except wafers) until smooth and creamy. Put cupcake papers in cupcake tins and place a whole wafer at bottom. Fill 2/3 full with cream cheese mixture. Bake at 375° for 20 to 25 minutes.
Preheat oven to 400°. In a large bowl, combine pumpkin pie mix, nut bread mix and egg; stir until thoroughly mixed. Stir in raisins. Spoon into greased medium size muffin cups, filling about 2/3 full. Sprinkle tops with mixed sugar and cinnamon. Bake at 400° for 15 to 20 minutes or until golden brown. Serve warm. Yields about 30.
In a large pot, brown meat with chopped onion. Drain off all fat, then add the cans of tomatoes, paste and water. Cover top of sauce with the oregano, Italian herb seasoning, basil leaves, thyme and garlic salt to taste. Add Worcestershire sauce and brown sugar. Stir well. Add the bay leaf. Cook slowly until very thick.
Shred and chop first 4 ingredients. Mix the next 5 ingredients and bring to boil. Let cool and pour over slaw mixture. This will keep several days in refrigerator.
Place one roll of crescent rolls in bottom of ungreased 9 x 13 dish. Mix cream cheese, sugar, lemon juice, and vanilla together and spread on top of rolls. Add blueberries (or selected fruit of your choice), and top with the second roll of crescent rolls. (I roll these out on my pastry sheet to seam the rolls together and to enlarge it slightly.) Crimp the edges of the two crust layers together. Beat one egg white until frothy and brush on top. Sprinkle with chopped pecans and bake at 350° for approximately 30 minutes.
Cream together butter and cream cheese. Add flour using a wooden spoon. Form into balls the size of a walnut. Place on cookie sheet lined with waxed paper. Chill overnight and next day, flatten balls out with palm of hand on waxed paper forming a circle. Fill center with raspberry preserves and finely chopped nuts. Fold in half and pinch together. Dot with milk. Place on ungreased cookie sheet, aluminum foil-lined. Bake at 400° for 15 minutes until lightly browned.
Dice pork roast and fry until brown. Add flour and water to make gravy. Dice green chili, tomato and garlic. Add diced jalapenos and 1 1/2 cups water. Mix all ingredients in crock-pot and cook on medium about 5 hours. Add salt and pepper during cooking time. Serve over burritos or with tortillas.
Melt the butter and peanut butter together. Pour into a large bowl adding the rest of the ingredients, except powdered sugar. Pour the powdered sugar over top. Place top on bowl and shake well to coat.
Put oil on a round iron griddle and heat on high to get griddle hot, then put on low heat. Mix just enough water with cornmeal to make it soupy thick to pour on a hot griddle. Pour a thin layer of batter on griddle and cook slowly.
Sift flour, salt, soda, baking powder, ginger, cinnamon and cloves into large bowl. Stir in enough oil to make mixture crumbly. Add eggs; beat well. Combine molasses and boiling water in bowl; mix well. Add 3/4 cup molasses mixture to flour mixture; beat until smooth. Add remaining molasses mixture, stirring just until well mixed. Pour into greased 8-inch square baking pan. Bake at 325° for 1 hour or until gingerbread tests done. Serve warm with Lemon Sauce. Yield: 16 servings.
Mix sugar and corn syrup together well. Then add the butter, eggs, flavoring and pecans. Mix well. Bake at 325° for 1 hour and 10 minutes.
Grease 9 x 13-inch baking pan. Layer boiled chicken and Pepperidge Farm mix. Heat remaining ingredients and pour over chicken and dressing. Bake about 40 minutes at 350°.
Brown ground beef and onion, drain. Mix with remaining ingredients. Bake for 1 hour at 350°.
Mix all ingredients together and bring to a boil. Simmer 15 to 20 minutes. Strain cider, discarding spices and lemon. Serve.
Soak deer cubes in 2 cups of milk or enough to cover meat overnight or at least 1 hour before cooking. (Optional: Or spread both sides with mustard just before deep frying.) Mix flour and spices. Shake in large storage bag. Deep fry until at a "float" stage.
Arrange frozen rolls in a greased large Bundt pan. Mix sugar and cinnamon together and pour over rolls. Layer one at a time, chopped nuts and pudding mix. Slice margarine and place around rolls. Cover with with cloth. Let set on counter overnight. Bake the next morning at 350° for 30 minutes or until done. Invert pan over large serving dish. Let set a few minutes so syrup will cover rolls. Serve hot. These are delicious and very easy!!
Boil potatoes until soft. Peel potatoes (works well under cold, running water). Mash potatoes well until lumps are out. Add butter and sugar to hot potatoes. Add remaining ingredients. Beat briefly until well mixed. Pour into prebaked frozen pie shells. Cook at 350° for 45 minutes to 1 hour.
Mix sugar, eggs, oil and vanilla. Sift dry ingredients together. Add zucchini, dry ingredients and nuts alternately. Bake at 325° for 40 to 50 minutes or until done.
About 1 1/2 hours before dinner, heat oven to 350°. Trim fat from chops and heat in skillet. Sprinkle chops well with seasoned salt; brown both sides well in hot skillet, remove to 2-quart casserole. Add rice to drippings in skillet and cook, stirring until brown. Stir in gravy or soup, water, salt and pepper. Arrange onions and carrots on top of chops. Pour on gravy mix. Bake uncovered 1 hour or until chops and vegetables are tender. Makes 4 servings.
Squeeze all of the moisture out of the spinach. Mix all ingredients together and refrigerate overnight.
Soften cheese in microwave. Mix in crab, milk, sauce and onion. Heat and serve hot. For best results, make a day ahead and refrigerate.
Cream the butter in a bowl until creamy. Add 1 cup sugar and mix thoroughly. Add egg yolks and beat well. Sift together the flour, baking powder and salt. Add to butter mixture alternately with milk. Add vanilla. Beat egg whites until stiff, but not dry. Fold into batter. Pour about 2/3 of the mixture into greased 9-inch square pan. Combine remaining ingredients and sprinkle over batter. Bake at 350° for 40 to 45 minutes.
Mix all ingredients well. Spray 9 x 13-inch Pyrex dish with Pam nonstick spray. Pour ingredients into Pyrex dish. Bake at 350° for 30 to 40 minutes.
Melt butter and mix with cake mix and 1 egg. Press the mixture into the bottom of a greased 9 x 13-inch pan. Cream the confectioners sugar, cream cheese and the remaining eggs. Pour this mixture over the top of the mixture in the pan. Bake at 350° for 30 to 35 minutes or until golden brown. Cut into bars and enjoy.
Melt butter. Cool. Beat eggs, sugar and butter together. Add flour, milk and coconut. Mix well. Pour into pie plates. Crust forms as it bakes. Bake at 350° for 35 minutes.
In a shallow bowl, combine flour, ground mustard, salt and garlic powder and dredge pork chops. In a skillet, brown both sides in oil. Place in greased crock pot. Combine soup and water until smooth; pour over chops. Cover and cook on low for 6 to 8 hours.
In a large pot, boil potatoes and onion with water. Cover pot and boil 20 to 30 minutes until tender. In a large skillet, melt butter. Stir in flour, salt and pepper. Simmer and gradually add milk, stirring until thickened. Add flour mixture to potatoes and onion. Heat thoroughly. Sprinkle chives on top.
Cut the peanut butter and powdered sugar together; this will not be smooth. Sprinkle some over crust, then pour custard into crust and sprinkle rest of peanut butter and sugar mixture over the custard. Refrigerate several hours or overnight. Before serving, top with Cool Whip.
Mix juices and frozen orange juice; chill. Add chilled club soda immediately before serving. Serve over ice in tall glasses. Makes 2 quarts.
In Dutch oven, cook onion and celery in butter over medium heat until softened. Add flour and stir until completely blended. Stir in milk, bouillon cubes and water. Bring to low boil. Stir in chicken and broccoli; reduce heat and simmer 5 minutes. Season with pepper.
Thaw frozen fruit. Cut pound cake in 1/2-inch pieces; put aside. Layer pound cake, thawed fruit and pudding in trifle container. Repeat layering and top with whipped topping. Refrigerate and serve.
Saute sausage, celery and onion. In large bowl, combine sausage mixture and remaining ingredients; blend well. Stuff mixture into bird and roast according to standard roasting directions. Mixture may also be baked in a greased 13 x 9 x 2-inch pan at 350° for 1 hour or until lightly browned. Makes about 12 cups or 10 to 12 servings.
Set aside 1 cup of cake mix. In a large bowl, mix remaining cake mix, 1/2 cup butter and 1 egg until crumbly. Press into a 9 x 13-inch pan.
In medium bowl, combine all ingredients. Blend well. Cover and refrigerate several hours to blend flavors. Serve with crisp vegetable dippers.
Mix first 6 ingredients thoroughly. Add Bleu cheese in crumbled chunks. (Chunks will break up when stirred in.) Stir Bleu cheese into mixture.
Drain tamales, unwrap and cut into slices. Place slices in bottom of 9 x 13-inch baking dish. Layer remaining ingredients in order listed. End with cheese and crushed chips on top. Bake in 350° oven until hot and bubbly throughout (approximately 30 minutes). Serve with choice of Mexican condiments, such as: shredded lettuce, chopped tomatoes, chopped onion, salsa and sour cream.
Mix flour and sugar. Add egg, vanilla and margarine. Mix well with a spoon. Fold in nuts. Drop on an ungreased cookie sheet about the size of a half-dollar. Bake in a 350° oven until lightly brown. Remove cookies with a metal spatula and cool before serving. Yields 2 1/2 dozen.
Mix well and roll into balls. Dip fingers into water, then sugar and flatten balls. Bake at 350° for 12 minutes.
Heat oven to 350°. Slice cookie dough into 1/4-inch slices. Place in rows in ungreased 13 x 9-inch pan. Press to corners and edges.
Heat cranberry juice, sugar and water in a large pot. Heat on low. Put red hots candy in the microwave with some of the liquid and microwave until candy is dissolved. Add to juice mixture. Turn heat off and add lemonade and orange juice. This will make a good bit of concentrated tea. Dilute to taste when you are ready to serve.
In a saucepan, melt butter. Blend in flour and add cream, cheese and milk. Boil slow. Stir in broccoli. Place in 1-quart casserole and top with Ritz cracker crumbs. Bake at 350° for 30 minutes.
Grease 13 x 9 x 2-inch pan. Dump in pineapple and spread in pan. Spread pie filling over pineapple. Sprinkle cake mix evenly over pineapple and pie filling. Cut margarine in patties and place evenly over batter. (Don't mix.) Bake at 350° for 1 hour. Frost if desired.
Cook potatoes, celery and onions until tender; mash up fine. Mix sour cream with flour until smooth. Add to soup. Add 2 cups very hot milk; stir constantly until thick.
Soften margarine and cheese. Mix in other ingredients and add crab meat. Spread mixture on muffins (cut in half). Then cut each muffin into 6 sections. Broil until crisp (5 to 8 minutes). Puffs may be frozen before broiling. They line up by the stove for this one!
Saute in skillet, beef (reserve 1/2 pound cooked for biscuits), celery, onions, green pepper and garlic until vegetables are tender; drain. Add water, tomato paste, salt, beans and peas. Simmer. Prepare biscuits.
Mash 3 bananas. Mix all ingredients and put in loaf pan. Bake at 350° for 1 hour. Put some brown sugar on top.
Cook yellow cake mix as directed on box. Cook in 13 x 9-inch pan. Cool. Slice cake 1/2 in middle of cake to make 2 layers. Drain strawberries. Mix sour cream, Cool Whip and sugar. Fold in the drained strawberries. Half of mixture between layers and 1/2 on top of cake. Prepare 1 day ahead before serving. Keep in refrigerator.
In small bowl, combine flour, baking soda, cinnamon and salt. In large mixer bowl, beat brown sugar, sugar, butter and applesauce until smooth. Beat in egg whites and vanilla. Gradually beat in flour mixture. Stir in oats, raisins and nuts. Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 375° for 9 or 10 minutes for a chewy cookie or 12 or 13 minutes to a crisp cookie. Cool for 2 minutes. Remove from baking sheets; cool on wire racks.
Dissolve yeast into 1/4 cup water, add salt, sugar and butter (softened). Stir well. Add eggs (slightly beaten) and milk. Add flour a little at a time until dough feels soft and velvety. Knead well, place in large bowl, cover and let rise until double (or about 1 1/2 hours). Knead well and let rise until double (about 1 hour). Knead well and roll out about 1/4-inch thick. Spread dough with butter and sprinkle with cinnamon and sugar mixture. Roll up and slice into 1 1/2 inch slices. Place in greased pan. Let rise 15 to 20 minutes at 450°. Mix 1/4 cup milk, vanilla and powdered sugar. Brush cinnamon rolls with icing while hot.
Cream together margarine, flour and pecans. Mix together and bake in shallow 9 x 13-inch pan for 20 minutes at 350°. Cool.
Combine soup, sugar, vinegar, oil and mustard. Mix well. Add onion and peppers. Mix well. Bring mixture to boiling point, stirring frequently. Place carrots in a glass bowl. Pour tomato mixture over carrots. Marinate, covered, in refrigerator for at least 2 days. Mixture may be stored in refrigerator 2 or 3 weeks.
Dissolve yeast in warm water. Add brown sugar, salt, hot water, shortening, whole wheat flour, bran and 1 cup bread flour. Beat at medium speed for 3 minutes. Add remaining flour gradually to form a stiff dough and knead until smooth and elastic. Let rise in greased bowl, covered loosely with plastic. When doubled in size, punch down and let rest 10 minutes. Place in 2 greased bread pans and bake at 375° for 30 minutes. Reduce heat to 350° and bake 10 to 15 more minutes.
Mix flour, baking powder and salt in bowl. Set aside. Cream oleo and sugars in large mixing bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate 2 hours.
Mix butter, graham crackers, coconut, peanut butter and powdered sugar. Chill for 2 hours. Roll into balls and chill again for 2 hours.
Prepare and slice mushrooms. Saute them in fat until done. Then add them to the white sauce. Season with salt and lemon juice. Add egg yolk, beaten with water or stir in cream.
Combine chocolate and butterscotch pieces and peanut butter in a large glass bowl. Microwave on Medium for about 5 minutes. Stir until melted and mixed. Fold in peanuts and marshmallows. Spread in a buttered 9 x 13-inch pan. Refrigerate for several hours or until firm and set. Cut into squares.
Saute the chopped onions, ham and chopped celery in melted butter. Add the diced potatoes and cook for 15 minutes longer. Remove from heat and add the salt, pepper, flour and milk. Mix well. Return to heat and warm slowly. Do not let the soup boil. More milk may be added to thin the soup. This is a basic recipe and more may be added. Examples: 1 can corn, fresh mushrooms, carrots...
Spread the cherry pie filling. Spread pineapple on top. Spread cake mix on top. Next put margarine evenly over cake mix. Sprinkle coconut and then nuts over top. Bake at 325° for 60 to 90 minutes. Serve warm or cold.
Place popped corn in a large roasting or baking pan and set aside. Combine brown sugar, corn syrup, margarine and salt in a saucepan. Stirring constantly, bring to a boil and boil 4 minutes. Remove from heat; stir in baking soda and vanilla. Pour over popped corn; toss to coat well . Bake at 250° for 50 minutes, stirring every 15 minutes. Cool, break apart and store in an airtight container.
Mix all ingredients; shape into walnut size balls. Refrigerate overnight. Roll flat for deep fried pies.
Mix Cool Whip and dry pudding mix. Fold in apples; then 3/4 of chopped snickers. Use remainder for topping. Double recipe if needed.
Cook squash and onion together and drain well. Mix drained squash and onion with rest of ingredients. Pour into buttered casserole dish. Spread cracker crumbs on top of casserole. Bake at 350° for 35 minutes.