HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream oleo, sugar, eggs and salt. Add pineapple and mix. Add bread. Bake in an ungreased 1-quart dessert dish at 325° for 40 minutes.
In a saucepan, combine corn, margarine, sugar and salt. In a cup, blend flour and milk to form a thin paste. Pour into corn. Cook on medium heat for 10 minutes after getting hot. Stir often to prevent sticking.
Layer potatoes, onion, pimentos and cheese in a greased baking dish. Season each layer with salt and pepper. Blend soup and milk; pour over potatoes. Bake at 300° for two hours.
Mix sauerkraut with applesauce. Place in bottom of casserole dish. Sprinkle the instant mashed potatoes on top of that. Sprinkle top with caraway seed. Place ribs on top. Bake at 350° uncovered for 1 to 1 1/2 hours.
Fry bacon until crispy; add bacon grease, mustard, catsup, syrup and onion. Mix well. Crumble bacon and add. Bake for 1 hour at 350°.
Coat a nonaluminum saucepan with cooking spray. Place over medium-high heat until hot. Add carrot and next 5 ingredients; saute until crisp-tender. Stir in vinegar, sugar and salt. Bring to a boil. Reduce heat and let simmer 5 minutes, stirring occasionally. Let cool to room temperature, cover and chill thoroughly. Serve with pork or poultry. Yields 2 cups (11 calories and 8% fat per tablespoon). Protein 0.2, fat 0.1 (saturated fat 0), carbohydrate 2.8, fiber 0.3, cholesterol 0, sodium 20.
Mix together. Store in airtight container. Put 2 teaspoons of mixture to 1 cup of boiling water per individual.
Combine ingredients. Bake in tube pan for 45 minutes at 350° until straw comes out clean.
Mix first 5 ingredients and spread on a plate; mix next 4 ingredients and spread over cream cheese mixture. Sprinkle with 1 pound of lump crabmeat. Serve with crackers.
Mix Kool-Aid, sugar and water. Just before serving, add ginger ale. Serve over ice if you want.
Cream together shortening and sugar. Add vanilla and cream together. Add egg yolks. Add water. Add tomatoes. Beat egg whites until stiff. Fold into mixture.
Cream the Crisco, sugar, soda and buttermilk. Beat for 3 to 4 minutes. Put in one egg at a time with some flour, until all eggs are used. Pour into a greased and floured tube pan and bake for 1 hour at 350° or until done.
Melt paraffin and chocolate chips in double boiler. Mix melted margarine, peanut butter and sugar. Form this into walnut size balls. Stick toothpick in balls and dip in chocolate. Stick on wax paper to dry.
Cook potatoes and carrots in salted water until tender. Add frozen peas. Bring to boil and cook 1 minute. Remove from heat, cut do not drain. Cook onion in butter until lightly browned. Add flour and stir until smooth. Cook 1 minute. Add half the milk, stirring constantly. Cook over low heat until sauce boils and thickens. Flake salmon. Add with the liquid to the vegetables. Add hot sauce, celery and Worcestershire sauce and rest of milk to vegetables and salmon. Serve hot.
Place all ingredients in blender for a few minutes. Can be stored in jar in refrigerator. Cover with oil. Makes enough sauce for about 2 pounds pasta.
Use a 13 x 9 x 2-inch pan. Add 1/2 cup water and cooked ground beef to spaghetti sauce. Cover bottom of pan with 1 1/2 cups sauce. Cover with uncooked noodles, then 1/2 the Ricotta cheese. Sprinkle 2 tablespoons Parmesan and Mozzarella cheese. Repeat layers until all used. Top with sauce; sprinkle Parmesan cheese. Cover with foil and place on jelly roll pan. Bake at 350° for 1 hour, or until knife inserted in center goes through noodles easily. Let stand 15 minutes before serving.
In medium saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir over medium heat until thick. Beat eggs slightly; add to mixture. Bring to gentle boil. Remove from heat. Add vanilla, margarine and coconut. Pour filling into pie shell. Let cool. Spread Cool Whip on cool filling; sprinkle 1/2 cup coconut on top. Keep pie chilled.
Combine cabbage and salt. Let stand for 2 hours. Boil together sugar and vinegar. Take off stove and add mustard seed, celery seed, celery, green pepper and onion. Pour cooled vinegar syrup over cabbage and let stand in refrigerator before serving.
Cream shortening and sugar. Dissolve soda in coffee. Add soda-coffee mixture and the rest of the ingredients to the creamed shortening. Bake in a large loaf or tube pan for 45 to 60 minutes at 350°.
Brown steak in skillet in butter until done, turning once. Remove. Keep warm. Reduce heat. Add gravy, half and half and mustard. Heat, stirring until bubbly. Add meat to sauce. Sprinkle with parsley. Cover. Simmer on low for 10 minutes. Serves 4.
Beat egg yolks; mix together all ingredients. Cook on High 3 minutes (in microwave); stir. Cook 1 minute; stir. Cook 1 minute; stir until thick. Pour into baked pie shell. Top with meringue.
Mix butter and Ritz crackers; pour half of mixture into 9 x 13-inch pan. Saute celery and onion in skillet; put in larger mixing bowl. Stir in Veg-All vegetables, mayonnaise and Velveeta. Pour over crackers. Top with half of crackers. Bake 30 minutes at 350°.
Put egg whites and cream of tartar in small size mixer bowl. Combine white sugar, cornstarch and salt; mix well. Add water and put in microwave bowl. Microwave on High until mixture becomes clear, then add enough mini marshmallows just to cover the mix. Cook just long enough to let the marshmallows puff up; remove and stir the mixture well. It will be hot. Beat egg whites until very foamy, not dry, and add the cooked mixture, 1 tablespoon at a time, beating on high power. Add 1/2 teaspoon vanilla last. Beat 2 minutes longer. Spread over pie filling and brown at 400° for 5 to 6 minutes or until it browns sufficiently to your liking.
Mix all ingredients until smooth. Using Hawaiian or sourdough bread, cut out middle top portion of bread in a cone shape. Put dip in cut out portion of bread. Break off pieces of bread and dip into shrimp mixture.
Boil the brown sugar and water for 2 1/2 minutes. Pour over the egg whites and beat until it creams.
Combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt and pepper. Add chicken; coat well. Let stand covered overnight. Remove next day; roll in bread crumbs, coating evenly. Arrange in pan. Melt butter and shortening together; pour half over chicken. Bake uncovered for 45 minutes at 350°. Pour remaining butter-shortening mixture over chicken and bake 10 to 15 minutes longer until tender or browned.
In a plastic bag mix sugars. Shake several quarters in sugar mixture. Place in a Bundt pan. Raisins may be added after each layer. Melt oleo and pour a little over each layer of biscuits. Bake at 350° for 30 to 35 minutes. Let stand in pan for 10 to 15 minutes. Remove and you may glaze.
Melt butter and cocoa together; cool slightly. Beat eggs until foamy. Gradually add sugar, beating after each addition. Add chocolate mixture and blend. Stir in flour and nuts. Add vanilla. Spread batter into a greased and floured 9 x 13-inch pan. Bake at 325° for 40 minutes.
Mix all ingredients in a large bowl; pour into muffin pans. Bake at 375° for 40 minutes.
Mix chicken, onion, celery, salt and pepper; heat water and margarine together until melted and add to the first mixture. Line large casserole dish with half of stuffing mix. Pour in chicken mixture and spread evenly. Beat eggs and milk together; pour over chicken mixture. Place in refrigerator overnight. Before baking, spread 1 can mushroom soup and top with remaining stuffing mix. Bake at 350° for 50 minutes, uncovered. Serves 8.
Mix all ingredients. Roll into small balls. Place on cookie sheet; flatten with fork. Bake at 350° for 25 to 30 minutes. Makes about 4 dozen.
Preheat oven to 350°. In an ovenproof skillet, lightly brown pork chops in oil over medium heat. Layer sauerkraut and pie filling over pork chops. Place pepper rings over pie filling.
Brown ground beef (pour off all fat). Blend in 2-quart casserole the beef, chili powder, garlic powder, tomato paste, tomatoes and green chilies, corn, water and jalapenos. Cover with lid and microwave on High for 8 minutes or until steaming hot. In a mixing bowl, beat milk and egg, then stir in the muffin mix. Press the cubes of cheese into the surface of the meat mixture and spoon on the muffin batter to cover the top. Bake uncovered at 400° for 15 to 20 minutes or until the corn bread tests done.
Mix together; press in bottom of 9 x 9-inch pan. Bake for 15 minutes at 250°. Cool.
Scrub zucchini well; cut off both ends and slice thinly. Do not pare off outer green. Cover with cold water and salt. Soak for 1 hour. Mix all other ingredients; bring to a boil. Add drained zucchini. Turn off flame/burner; let stand 1 hour longer. Bring to a boil; cook for 3 minutes. Refrigerate in covered container. Serve as you would pickles.
Mix graham crackers and sugar together and pour just enough melted butter to hold it together when patted in the bottom of dish. Spread blueberry pie filling over graham cracker crust. Mix softened cream cheese, Cool Whip and powdered sugar together and spread over pie filling. Chill and serve.
Combine sugar and cornstarch; blend well. Stir in orange juice and salt; simmer over low heat, stirring constantly, until thickened. Place yams in lightly greased 2-quart casserole. Bake at 350° for 30 minutes.
In a large pot, saute onion in oil, then add rest of the ingredients, except tortillas and cheese. Bring to a boil; lower heat and simmer 1 hour. Remove from heat and add tortillas and cheese. Serve in 5 minutes.
Combine egg whites, sugar, cream of tartar and water in the top of double boiler. Place over boiling water and beat with rotary beater until mixture holds its shape. Fold in vanilla. Beat until cool, then spread.
Mix gelatin, tapioca and pudding mix with water and bring to a boil until dissolved. Cool completely. Fold in pineapple and whipped topping. Chill and serve.
Cream margarine and add sweetener, egg and vanilla. Beat together. Sift dry ingredients together. Add dry ingredients and applesauce gradually to margarine mixture. Beat at medium speed 3 to 4 minutes. Fold in dates and nuts. Pour in 1 1/2 pound pan. Bake one hour at 350°.
Combine all ingredients in a jar; cover tightly and shake to blend. Chill overnight or for several hours. Shake well before serving. Can be stored in refrigerator, tightly covered, for about one week. This is a very thin dressing; may add mayonnaise or yogurt for a thicker consistency. Yield: 1 cup. Approximate calories/serving: 1 tablespoon = 5.
Cook 2 cups of noodles (macaroni pasta). Mix in your fresh vegetables. Pour Hidden Valley Ranch dressing over all. Chill. Very good when cold.
Combine all ingredients, except nuts. Mix until well blended. Add nuts. Serve with slices of apples.
Mix first box of jello according to directions. Refrigerate until set in a ring mold. When jello is set, blend cottage cheese and cream cheese in a blender until smooth. Pour over jello layer. Mix remaining jello according to directions. Chill until slightly thickened. Pour over cheese layer and chill well before unmolding.
Mix first 5 ingredients. Add crabmeat. Bake for 20 minutes at 350°. Serve hot with crackers, chips or vegetables.
Mix eggs, sugar and cheese, then combine remaining ingredients. Drop by teaspoon into hot oil. Roll in powdered sugar or honey.
Combine meat, crumbs, pepper, eggs and milk. Mix thoroughly. Place in loaf pan.
Place chicken in greased baking dish. Spread margarine, soy sauce and lemon pepper on each piece of chicken. Bake at 350° for 1 hour. Serves 4 to 6.
Measure dry ingredients into bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in egg whites. Do not overmix. Pour 2/3 cup batter on preheated grill and cook until golden brown.
Place rolls in greased tube pan. Sprinkle dry pudding over rolls. Cook butter, brown sugar and cinnamon until it bubbles and sugar dissolves. Pour over rolls. Cover tightly with foil and let sit on counter overnight, or 6 - 8 hours. Bake at 350 degrees for 30 minutes. Let stand 5 minutes. Invert onto serving plate.
Combine all ingredients and simmer for 10 minutes. Makes 2 1/2 cups sauce. Used as a marinade for chicken or any meat which is cooked outdoors.
Melt oleo in 9 x 13-inch pan.	Mix flour, milk, sugar, vanilla, salt and cinnamon. Pour mixture in pan over butter. Pour sliced peaches, with juice, on top of mixture. Bake at 350° until	golden	brown.	Recipe	can be changed by omitting cinnamon and using sweetened cherries or blackberries.
In large size mixing bowl, blend together all ingredients. Turn mixture into pie shell. Bake at 375° until knife inserted near the center comes out clean, 50 to 55 minutes. Cool. This recipe is simple to make. Made with 1 egg, 1 bowl and no sugar.
Toast pecans in microwave for 2 minutes. Stir, then microwave another 2 minutes; stir and microwave another minute. Sift together sugar and flour. Add remaining ingredients. Bring to soft-ball stage boil. Remove from heat. Add pecans and stir. If not hard enough, add 1/4 cup milk and cook again. Drop by teaspoon on wax paper.
Cook macaroni and drain. Combine macaroni, meat, cheese, green pepper and onion. Stir and chill.
Mix ingredients and spread in a pretty pie plate or quiche plate. Bake at 350° for 25 to 30 minutes. Serve with crackers.
Mix first four ingredients with mayonnaise. Dissolve gelatin in boiling water. Cool. Add to tuna mixture and spread in 8 x 8 x 2 pyrex dish. Refrigerate.
Mix flour, sugar, milk and eggs together. Heat oil on medium to high heat. Pour mixture into hot oil. Sprinkle powdered sugar on cakes when done.
Mix dry ingredients; cut in shortening. Add buttermilk and yeast that has been dissolved in hot water. Put in oiled bowl in refrigerator. You don't have to wait for rising. Roll out and cut with biscuit cutter. Bake at 425° for 10 minutes. It is better the second day. The dough will keep a week in the refrigerator.
Preheat oven to 350° (325° for glass dish). In a medium bowl, combine flour and sugar; cut in butter until crumbly (easily done in a food processor). Press firmly in ungreased 9 x 12-inch pan. Bake at 350° for 15 minutes.
Mix first 5 ingredients well. Then add baking soda, salt, flour, oatmeal, cornflakes, chocolate chips and nuts. Drop small spoonfuls of dough on greased cookie sheet. Bake at 350° for 12 minutes.
Place chops in shallow baking dish. Combine jelly, soy sauce, catsup and garlic. Bake in a preheated oven at 350° for 50 to 60 minutes or until tender. Remove chops to warm platter.
In measuring cup, mix first 4 ingredients. Let set 20 minutes. In large mixing bowl, mix next 3 ingredients. Mix all together, then add flour. Cover and refrigerate 3 to 4 hours. Pinch out for rolls. Do not knead. Cook at 360° for 8 to 10 minutes.
Sift last 4 ingredients together. Cream together margarine, sugar and eggs (add 1 at a time). Beat well until fluffy. Add sifted ingredients alternately with the sour cream to the egg mixture. Add vanilla. Drop by spoonful; sprinkle with nutmeg. Bake at 400° for 10 minutes.
Cook pasta according to package directions. Meanwhile in a non-stick skillet, saute onion, mushrooms, peppers and garlic in oil until tender. In a small bowl combine flour and milk until smooth. Add to vegetable mixture. Stir in seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add shrimp and basil. Simmer uncovered for 3 minutes or until shrimp turn pink. Drain pasta; place in large bowl. Add shrimp mixture and toss to coat.
Fry bacon, reserve bacon grease. Brown chopped onion in bacon grease. In large sauce pan, stir pork-n-beans, brown sugar, molasses, onion, crumbled bacon, ketchup, mustard over medium heat until bubbly. Pour into casserole dish and bake at 325° for 30 minutes.
Microwave Recipe: Cook on High. Melt 2 tablespoons butter in a microwave-safe 2-quart casserole dish. Add celery to butter; cover and cook for 9 minutes. In a medium size mixing bowl, combine the undiluted soup and water chestnuts. Gently stir in the cooked celery and butter.
Combine carrots, onion and green pepper. Mix remaining ingredients together and pour over vegetables. Let stand in refrigerator overnight. Can be used as a hot vegetable or a cold salad.
Mix together jello, sugar and salt. (I cut the sugar to 1/4 cup.) Add boiling water; stir until dissolved. Stir in frozen lemonade concentrate. Chill until mixture is jelly like. Fold in whipping cream (whipped) into lemon mixture. Pour into ring mold. When unmolded, fill center with fresh fruit.
Mix dry mustard and vinegar together and let stand overnight. Beat in eggs, sugar and salt and cook in double boiler until thick. Cool. Beat in mayonnaise and refrigerate. This makes about 1 quart and keeps well.
Brown ground meat and onion. Salt and pepper and add chili powder. Add soup and 3/4 can of water. Pour into prepared noodles and stir.
Preheat oven to 300°. Line jellyroll pan with parchment paper. Combine sugar, Cajun seasoning, salt and pepper. In large bowl, beat egg whites until frothy. Add nuts; stir until coated. Sprinkle with sugar mixture. Toss. Using slotted spoon, transfer nut mixture to pan; spread in single layer. Bake 30 minutes, stirring occasionally until toasted. Cool completely. If necessary, break nut mixture into pieces. Toss with candies.
Stir together pineapple and sugar. Boil for 5 minutes. Dissolve gelatin in 1/3 cup of cold water. Add gelatin to pineapple. Add 1 teaspoon vinegar. Grate 1 cup Cheddar cheese. Beat 1/2 pint whipping cream. Fold in cheese and whipping cream. Chill.
Mix sugar and butter in a saucepan and heat until butter melts. Then let boil for 1 minute. Turn off stove and add other ingredients. Mix well and spread in buttered pan or drop on waxed paper and let cool.
Heat shortening in skillet on medium heat. Add meat, pepper and onions. Cook until slightly brown. Add chili powder and sprinkle (dry) noodles on top. Mix water and soups. Add to skillet. Cover and bring to steaming. Turn to low and cook 25 minutes. Sprinkle cheese on top and cook 5 more minutes.
Place bottom cake layer on serving platter. In mixing bowl, stir crushed strawberries and milk into 1 cup cool whip. Spread half of strawberry mixture onto cake layer. Top with second cake layer. Frost the top and sides with remaining cool whip. Refrigerate 1 hour before serving. Serves 12.
Melt margarine. Quarter biscuits. Add sugar and cinnamon to margarine. Dredge biscuit pieces in margarine and sugar mixture. Put a layer of biscuits into tube pan. Sprinkle 1/3 of nuts and raisins over biscuits. Repeat layering. Bake at 350° for 45 to 60 minutes.
Mix ingredients in order given. Do not knead. Let rise once until double in bulk. Form into rolls or refrigerate until ready to make into rolls. Let rise and bake at 400° for 15 minutes.
Heat oven to 350°. Cut margarine into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased oblong pan, 13 x 9 x 2-inch, building up slight edges. Bake for 10 minutes. Arrange peaches on warm crust. Mix sugar and cinnamon; sprinkle on peaches. Blend sour cream and egg yolks; drizzle over peaches. (Topping will not completely cover peaches.) Bake 25 minutes or until edges are light brown. Do not overbake. Serve warm. Makes 12 to 15 servings.
Remove bacon from skillet and all but 1 tablespoon of the drippings. Add ground beef to skillet (cook until no longer pink). Add onions (cooked until tender). To the mixture, add the beans, mustard, sugar, catsup and Worcestershire. Mix well. Place in a casserole and heat in oven at 350° for 30 minutes.
Saute onions in butter. Add round steak that has been cut in bite size pieces. Cook until tender. Add remaining ingredients and cook for a few minutes to blend flavors. Serve over rice or noodles.
Dissolve yeast in warm water. Beat the eggs; add melted butter, sugar, salt and milk to yeast mixture. Mix in flour and let rise until double in bulk. Punch down and roll in shapes as desired. Bake at 400° until done.
Mix Jell-O instant pudding mix with 3 cups of milk. Add cream cheese and Cool Whip. Chill and serve.
Melt jelly into ketchup. Add hot dogs and simmer for about 20 minutes. Let cool and put in refrigerator overnight so that all the flavors have a chance to blend together. Heat before serving. Great for appetizer or parties.
Drain salmon and reserve juice; add enough milk to make 1 cup. Flake salmon and add all other ingredients. Bake in pie plate 45 minutes at 375°.
Prepare whipped topping mix as directed on package. Divide into 4 parts, 1/2 cup each. Leave one part plain. Add peppermint extract and red food coloring to one part, almond extract and green food coloring to another part and lemon extract and yellow food coloring to the last. Divide toppings among 12 of the wafers; spread evenly and top with remaining wafers. Freeze about 3 hours. Wrap and store in freezer. Serve as a frozen sandwich or as a dessert topped with chocolate sauce, if desired. Makes 12 sandwiches.
Preheat oven to 375°. In large mixer bowl, cream together shortening and sugar. Add eggs, beating until smooth. Combine dry ingredients; gradually add to creamed mixture. Mix well. Stir in mince meat. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake 8 to 10 minutes or until lightly browned. Makes about 6 1/2 dozen cookies.
Spread ham slices with cream cheese. Place pickle spear on ham slice. Roll lengthwise. Cut into bite size pieces and secure with toothpicks.
Brown ground beef; drain grease. Add onion and garlic. Add sauerkraut, caraway seed and salad dressing. Mix well. Add cheese. Spread on pumpernickel bread slice and bake at 350° for 15 minutes. Serve hot.
In a heavy duty plastic bag or 2 sheets of waxed paper, crush all peppercorns and fennel seeds coarsely, using the bottom of a heavy skillet, or rolling pin. Pat steaks dry and coat both sides with peppercorn mixture.
In a crock-pot, place the hamburger, bacon and ham. Add (liquid and all), lima beans, pork and beans and red kidney beans. Mix together, then add the sugars, catsup, vinegar and mustard. Cook on low all day.
Do not peel potatoes, only scrub. Put in a plastic bag. Add oil. Add dry onion soup. Place in a 9 x 13-inch pan which had been covered with foil on bottom. Bake at 450° for 40 minutes.
Combine all ingredients except steak in a saucepan. Bring to a boil and simmer about 5 minutes. Pound round steak to break connective tissue. Cut into serving size portions. Place pieces in large roasting pan. Pour hot sauce over meat and bake, covered, at 325° for about 2 hours.
Saute chicken with cumin until cooked through. Lay nacho chips on a cookie sheet. Pour taco sauce (not salsa) over the chips. Put cut up, cooked chicken over the top of the chips and sauce. Slice black and green olives and put over the top of the chips, sauce and chicken. Spread the shredded Cheddar cheese over the top of the chips and other ingredients. Bake in oven at 400° until cheese is melted. Serve with sour cream.
Butter 9-inch pie plate. Put in blender or mixer all of the ingredients and blend until smooth. Pour into pie plate. Bake at 350° for 50 minutes.
Mix Cool Whip and Eagle Brand milk; add cherry pie filling, pineapple and nuts. Mix well. Let set overnight in serving dish in refrigerator.
Combine all ingredients and cook in kettle, stirring occasionally about 15 minutes or until spreading consistency. Pour into sterilized 1/2 pint jars within 1/2-inch of top. Prepare lids by following directions on box. Screw band down firmly tight and process in boiling waterbath 5 minutes. Yield: 5 half pints.
Preheat oven to 400°. Grease or paper line twelve 2 1/2-inch muffin cups. In a medium bowl combine eggs, milk, oil and cereal. In a large bowl combine flour, sugar, baking powder and salt. Add cereal mixtures to flour mixture, stirring just until moistened. Divide evenly among muffin cups. Bake 20 minutes or until lightly brown.
Brown ground beef, peppers and onions. Drain fat. Add remaining ingredients and simmer at least 1 hour. The sauce can be frozen.
Dissolve lye and warm water	together in enamel pan. Let cool. Add	ammonia, Borax and grease. Stir until thick with wooden spoon. When nearly cold, cut into blocks or pour into individual	molds.	Store in cardboard box with cloth cover for 3 or 4 days before using.
Combine all the ingredients, except cracker crumbs and place in	casserole. Cover with cracker crumbs.	Bake at 350° for 40 minutes.