HumbleIntelligence/food-ner-1-Million huggingface dataset:
The night before, grease 9 x 13-inch baking dish. Put broken bread into baking dish. Add the Smokie links or ham or browned sausage and shredded cheese. Mix the eggs, milk, dry mustard and salt together and pour over the bread. Let set all night in refrigerator. Bake at 350° for 35 to 45 minutes.
Boil water and sugar. Cool thoroughly. Add food coloring if desired. Pour into hummingbird feeder. Can freeze extra and reheat later. May adjust amounts but always use 1 part sugar to 4 parts water. In Southeast, feeders are usually visited by hummingbirds from April until October.
Add cinnamon and cloves to water and bring to a boil. Add tea bags and remove from heat. Let steep 15 minutes. In separate pot, mix and bring to a boil the following: orange juice, lemon juice, unsweetened pineapple juice and sugar. Remove tea bags, cinnamon and cloves from 1st mixture and add to last mixture.
Drop cabbage into boiling salted water for a few minutes to soften leaves. Combine beef, onion, rice, egg, salt and pepper and a couple tablespoons of tomato soup.
Cook noodles. Brown beef in skillet; drain off grease. Empty into saucepan. Add Creole sauce, pepper, salt and chili powder. Let simmer 5 minutes. Add noodles. Empty into Pyrex dish. Top with grated cheese. Bake at 375° for 10 to 15 minutes or until cheese melts.
Put all ingredients in a blender; blend for 30 seconds. Pour into a tall glass. Delicious!
Take one large salmon; cut in half to form a slab. Lay on grill with flame as low as possible. Coat fish with butter, then with liquid smoke. Add lemon pepper, crushed dill and garlic on top. Cook until well done.
Combine cream cheese, chip dip and mustard. Shred chipped beef. Add 1/4 of the beef. Mix well. Shape into ball. Use the rest of the beef to cover ball. Chill and serve.
Combine shrimp, celery and onion in a saucepan with enough water to cover (1 cup). Simmer on low until vegetables are tender. Add potatoes, milk and oleo. Heat. Season to taste. Yields 2 servings.
Mix dry Jell-O with softened cream cheese. Add boiling water. Add cold water. Beat slightly with egg beater. Add crushed pineapple. Pour into mold. Refrigerate.
Parboil cabbage until leaves are softened. Cool. Mix meat, eggs, rice, salt, pepper and garlic salt. Make sauce by putting white and brown sugar in pan with chopped onions. Cook until sugar melts. Add tomato sauce, lemon juice and ginger. Simmer 5 to 10 minutes. Place small amount of meat in each cabbage leaf. Fold up like an envelope. Add cabbage rolls to sauce and bake, covered, at 350° for 2 hours. Turn off heat and leave in oven to cook slowly for one hour more. Serve hot.
Prepare pie crust according to manufacturer's instructions. Blend sugar, flour, cinnamon and salt. Toss lightly with apples. Spoon into unbaked pie shell. Combine butter, brown sugar and flour. Sprinkle over pie filling. Cover with pastry top. Cut slits in top. Bake in 425° oven for 35 to 40 minutes or until brown.
Warm vinegars together and add sugar, salt, garlic and black pepper. Add oil and mix. Pour over vegetables and marinate overnight.
Melt morsels in medium saucepan over low heat. Turn off heat. Add pecans and noodles, stirring to coat well. Drop mixture by teaspoonfuls onto waxed paper. Cool completely. Store in airtight container. Makes 3 dozen.
Mix all ingredients together. Shape into mound and place in baking dish. Bake at 350° for 1 1/2 hours. Pour catsup over top; continue cooking 5 minutes.
Mix all ingredients in order given. Pour into unbaked pastry shell. Bake in hot oven at 425° for 15 minutes. Reduce heat to 350° and continue baking 45 minutes or until knife inserted in center comes out clean. Double recipe will make 3 pies.
Bring sugar, milk, butter and cocoa just to a boil; add in peanut butter and vanilla and stir thoroughly. Add oats and mix well. Drop by teaspoon onto wax paper and let sit until hardened. Makes 4 to 5 dozen.
Cook the first 4 ingredients at high temperature for 5 minutes. (You'll need a very large pot as the soda makes the mixture boil very high.) Add the pecan pieces and the butter. Continue cooking and lower temperature to medium-high and stir often. Be sure to scrape the bottom of the pot often. Cook until soft ball stage. Drop some of mixture into a cup of cold water and test with finger to see if it has hardened. When this occurs, remove from fire and add 1 1/2 teaspoons vanilla extract. Then begin stirring until it is ready to drop by spoonful onto wax paper. Check sides of pot by touching to see if mixture has semi-hardened and also mixture has thickened.
Stir all ingredients listed 1 time. Top with buttered crackers. Bake at 375° for 35 to 40 minutes.
Beat Cheddar cheese and cream cheese with electric mixer on medium speed until well blended. Add juice, bell pepper, onion, Worcestershire sauce and ground pepper. Mix well. Refrigerate several hours or overnight. Place drinking glass in center of serving platter. Drop rounded tablespoons of mixture to form ring around glass just touching outer edge of glass. Smooth with spatula. Remove glass. Garnish with chopped parsley and red pepper. Serve with crackers.
Cook, peel and dice potatoes. Mix with next 3 ingredients. Season with salt and pepper. Spread mixture into greased casserole. Top with olives, bacon and cheese. Bake 1 hour at 325°. Serves 6 to 8.
Mix all ingredients. Place in 2-quart microwave-safe dish. Cover. Microwave on High for about 10 minutes, depending on wattage of microwave whether more or less time is needed. This can also be baked in regular oven at 350° for 45 minutes.
Place breasts in bottom of greased 9 x 13-inch pan. Place broccoli spears and onion rings in boiling water. Cover and simmer until broccoli is tender; drain off excess liquid. Arrange broccoli over chicken, topping with onion rings. Combine undiluted soup and milk, stirring until smooth. Pour 1/2 mixture over vegetables, then top with cheese. Pour rest of soup evenly over cheese. Combine soft bread crumbs and butter, scatter them evenly over top. Bake at 350° for 25 minutes. Makes 6 servings.
Mix dry ingredients to well-beaten egg. Combine this with pineapple juice; mix well. Cook in a double boiler until clear. Then add butter. Pour over sliced pineapple and top with grated cheese.
Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, 2 teaspoons salt, margarine, egg and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours.
Melt marshmallows and jello in boiling water. Cool and add rest of ingredients. Set.
Stir together bread and milk. Mix in remaining ingredients, except filling. Pat 1/2 of meat mixture in greased loaf pan. Cover with Cheese Filling. Top with remaining meat mixture. Bake for 1 hour and 30 minutes.
Fill several loaf pans. Bake at 345° for 1 hour. (This is one I have made.)
Cream margarine, sugar and eggs one at a time. Mix flour, nuts and candied fruit with the egg mixture. Put in tube pan in cold oven for 2 1/2 hours at 250°.
Boil potatoes in salted water. Add cream cheese, sour cream and butter. Whip until smooth. Put in buttered baking dish. Dot with butter, paprika and parsley. Bake at 350° for 45 minutes. Serves 6.
Mix ground beef, salt, black pepper and hamburger seasoning together. Form meatballs. Cook over low heat until done, stirring occasionally.
Combine peanut butter, 1/2 cup cereal, milk powder and honey. Roll into 1-inch balls. Roll in remaining cereal. Makes 3 dozen.
Cook onions in butter until onions are tender. Add broth, water and Worcestershire. Bring to boil; reduce cook for 25 minutes. Spoon into crocks. Place bread on top and sprinkle with Parmesan and top with Mozzarella. Broil until cheese melts. Serves 4.
Crumble cheese in pan. Sprinkle chopped chiles on top. In blender, mix milk, eggs and flour. Pour over cheese mixture. Bake at 350° for 30 to 40 minutes. Cool slightly before cutting.
Mix Jell-O, sugar, baby food and pineapple. Heat until Jell-O and sugar are dissolved. Do not boil. Cool. Beat cream cheese until fluffy. Add to pineapple mixture. Fold in Cool Whip. Pour into a 9 x 13-inch pan. Sprinkle with nuts. Refrigerate.
Dissolve Jell-O in water and juice. Cool. Mix milk, cottage cheese and mayonnaise together until smooth. Add fruit cocktail. Pour into Jell-O and mix evenly. Chill until set. Add pecans on top.
Mix all ingredients, except beef. Then add beef. Marinate 24 hours, stirring occasionally. Cook on racks over baking pans at 175° for 5 to 6 hours, making sure slices are separated.
Mix well. Place in casserole dish. Bake at 350° for 45 minutes.
Put aluminum foil on cookie sheets. Mix first 3 ingredients. Mix crackers with 1/2 of mixture and spread on cookie sheets. Bake at 200° for 1 hour, stirring after 30 minutes. Mix in the other half of the mixture and continue baking for 1 hour, stirring again after 30 minutes. (Total baking time: 2 hours.)
Bake for 30 to 40 minutes at 350° or until top is brown.
Add cake mix, 1/2 cup of sugar, oil and milk; beat well and bake in 3 layer pans at 350° for 30 minutes.
Stir ingredients together. Pour into greased pan and bake at 375° for 1 hour. Makes 1 large loaf or 2 small loaves.
Mix all ingredients together thoroughly. Bake at 325° for 40 minutes. This makes 2 loaves. Cool in pans for 10 minutes, then turn out on wire rack.
Drain apricots; reserve juice. Chop apricots. Combine flour and sugar; stir into eggs. Pour into top of double boiler; stir in lemon juice and reserved apricot juice. Cook over hot water until thick, stirring constantly. Cool dressing thoroughly. Combine apricots, cheese and nuts; spread in shallow mold. Pour dressing over top; chill thoroughly. Cut into squares to serve.
Cut avocados in half. Scoop avocados from shell; save shell. Mash avocados. Add all ingredients. Fill shells with avocado mixture. Serve on lettuce leaf with taco chips.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; blend well. Makes two 9 x 5 x 2 3/4-inch loaves. Bake for 60 minutes at 350°. Or makes three 7 1/2 x 3 1/3 x 2 1/4-inch loaves. Bake for 50 minutes at 350°. Grease and flour pans.
Mix well cake mix, water, eggs, sour cream and oil. Add chocolate chips and nuts. Bake at 350° for 50 minutes.
Heat the margarine in the casserole pot and add the celery and onion. Cook gently for 5 minutes. Add the broth and the peanut butter. Bring to a boil. Reduce the heat, cover and simmer gently for 30 minutes, until the celery is tender. Cool the mixture a little, then blend until smooth. Serves 4.
Bring chicken broth to a boil. Add wild rice and bring to a boil again. Simmer until tender, stirring with a fork, until all of broth is absorbed. Saute the celery, onion and mushrooms in butter. Cook pork sausage. Do not drain. Combine rice, vegetables and pork. Mix well and beat well. Makes 6 cups.
Heat oven to 325°. Stir cornmeal slowly into salted boiling water. Return to a boil; reduce heat and cook slowly 2 1/2 to 5 minutes, stirring occasionally. Add sugar, butter, eggs, milk, vanilla and cinnamon. Mix well and pour into greased 8-inch square baking dish. Sprinkle with raisins and almonds. Bake for 50 minutes at 325°. Serve warm or cold, cut into small squares.
Mix ingredients together in order given. Chill 1 hour or overnight. Shape into strawberries, not too big. Roll in red sugar. Color sliced almonds green in a small amount of water with green food coloring. Stick two green almond slices in large end of strawberry for leaves. Or, dip large end of strawberry in lime gelatin or green sugar for stem.
In bowl, combine milk and water. Mix with wire whisk. Add instant pudding. Mix well. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart dish. Layer wafers and bananas. Repeat twice, ending with pudding. Cover. Chill.
Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour and next 3 ingredients. Cook and stir 1 minute. Stir in soup; simmer 10 minutes, stirring occasionally. Add sour cream and heat throughly. Do not boil. Yield: 4 servings.
Dissolve jello in hot water. Stir in cranberry sauce until melted. Chill for 30 minutes. Add sour cream and nuts. Pour into oiled baking dish. Serve on lettuce with dollop of sour cream. Serves 8 to 10.
Heat oven to 375 degree. In a medium bowl, beat butter and sugar with electric mixer till light and fluffy. Add eggs, mixing well. In separate bowl, combine oats, flour, soda and salt. Add to butter mixture slowly. Stir in cranberries and chocolate chips. Drop by teaspoon on ungreased cookie sheet. Bake 10-12 minutes or till golden brown. Makes 2 1/2 dozen cookies.
In saucepan, cook potatoes in boiling salted water until tender. Meanwhile, in a large bowl combine vinegar, mustard, basil, pepper and salt; mix well. Drain potatoes, cut into 1 inch chunks and add to vinegar and oil mixture while warm. Toss to coat; cool. In another bowl, combine yogurt, sour cream, and garlic salt. Add onion, celery, bacon and eggs; mix well. Add to potato mixture; toss gently. Cover and chill for several hours.
Slice cake or break in pieces and place in pan; pour and spread pudding over cake, then spread pie filling over that. Refrigerate overnight or put in freezer for 1/2 hour. Put Cool Whip over cake and serve.
Follow directions and bake for 20 minutes at 375° in greased jelly roll pan.
Preheat oven to 375° and grease a shallow baking pan. Soak both kinds of bread in 1 cup water. Chop onion and parsley fine. Mash soaked bread with fork. Now, put meat in a mixing bowl, add bread, onion, parsley, cheese, slightly beaten egg, salt and pepper. Mix well and dump into baking pan. Shape into loaf. Dot top of loaf with margarine and bake for 30 minutes. Then pour tomato sauce over meat, sprinkle with oregano and bake 30 minutes longer.
Boil 4 1/2 minutes; pour over first ingredients. Mix well. Add nuts; spread on greased cookie sheet.
In a large bowl, stir together first 8 ingredients. In a medium pan, mix bananas, pineapple, oil and eggs. Add all at once to oat mixture. Stir just until liquid is absorbed and mixture is thoroughly moistened (do not overmix). Pour into greased 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Loosen edges with a knife. Turn bread out on a cooling rack. Cool completely. Glaze, if desired.
Cream sugar and oil. Add eggs, then dry ingredients along with milk. Add chopped fruit and nuts. Drop by teaspoon onto slightly greased cookie sheet. Bake 20 to 30 minutes at 350°. Makes 110 cookies.
Saute in a little oil on bottom of large pot the onion, green pepper, salt, pepper, garlic, paprika and parsley flakes until soft. Add chicken; stir on high flame until it is all mixed up. Turn flame down to medium; simmer about 15 minutes. Add capers and olives; cook for 20 minutes, then add tomato sauce, vinegar and bay leaf. Cook for 20 minutes. Add celery; cook 20 minutes more, or until tender. Stir up chicken a little throughout cooking. Serve with rice. Makes own gravy.
Grease 9 x 13-inch baking pan. Place 1/2 bread on bottom; layer with 1/2 the cheeses and 1/2 the cooked sausage. Repeat. Beat eggs; add milk, salt and dry mustard. Pour over top. Refrigerate overnight. Before baking at 350°, add cracker crumbs and dots of butter. Bake approximately 45 minutes.
Mix all ingredients and bring to a boil. Cool. Marinate beef in mixture for a minimum of 4 hours.
Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimiento. Bring to a full boil. Reduce heat and simmer 2 minutes.
Cream sugar and shortening. Add eggs one at a time, beating after each addition. Then add dry ingredients, buttermilk and vanilla. Mix well. Bake at 400° until lightly browned. (Better if baked on aluminum foil.)
Beat pudding and milk for 2 minutes. Fold in 9 ounces Cool Whip. Using a 9 x 13 x 2-inch pan, layer graham crackers, pudding mixture, graham crackers, pudding, graham crackers. A layer of crackers must be the top layer. Refrigerate at least 2 hours before frosting.
Fry bacon until crisp; drain and crumble. Toss lettuce, bacon, tomato and turkey. Garnish with egg slices. Serve with Barbecue Dressing.
Mix all ingredients, then put in refrigerator. Keep tightly covered. Take out as needed and knead with a little extra flour. Bake at 450° for about 10 or 15 minutes.
Mix first 5 ingredients. Dip tomatoes in batter. Fry in 2-inches of hot oil (375°). Turn once during browning. Don't drain on paper; it makes them soggy.
In a bowl combine egg, salt, flour, sugar, vinegar, Miracle Whip and water. Sprinkle in some Hormel bacon bits. Bring to a slow boil until thickened. Pour over dandelion or lettuce.
Remove and discard crusts from bread, if desired. Butter bread; cube and place in a greased 13 x 9-inch baking dish. Sprinkle cheese, sausage, red pepper and onions in order over the bread. In a bowl, beat eggs. Add soup, milk, wine, mustard, and pepper. Pour over bread mixture; cover and refrigerate overnight. Bake uncovered at 300° for 1 hour or until a knife comes out clean. Let stand for 5 minutes before cutting. Yield: 8 to 10 servings.
Combine milk and cornmeal and cook together until thick. Add the salt and the egg yolks. Fold in egg whites and sugar. Pour into buttered pan, bake 30 minutes in moderate oven.
Heat oil and onion in a pot until lightly browned. Add meat; stir until brown. (Add water if it gets dry.) Add tomato paste, salt and pepper; add enough water to cover meat. Cook for 25 to 30 minutes. (If fresh beans, wash them and snap them in halves.) Put them over meat, then put chopped tomatoes over meat. Add enough water to cover vegetables; cook until vegetables are done. Serves 4 to 6 people.
Brown ground beef in a skillet; drain off excess fat. Combine with soup mix, rice, boiling water and tomatoes. Put into a 2-quart casserole. Bake, covered, at 350° for 45 minutes or until rice is tender. Uncover and sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted. Makes 6 servings.
Mix vegetables and soup and pour in Pyrex. Cover with Cheddar cheese. Cut bread into cubes and place on top of cheese. Melt margarine and pour over bread. Bake in a 325° oven until soup bubbles and bread is toasted.
Beat eggs; add oil and sugar. Mix by hand. Add flour; mix by hand and add other dry ingredients. Mix by hand and fold in carrots. Bake at 350° for 45 minutes in 9 x 12-inch pan.
Dissolve yeast in 1/2 cup warm water and 1/2 teaspoon sugar for 45 minutes. Blend shortening with 1/2 cup sugar. Add beaten egg with mixer until light. Add salt, warm water and dissolved yeast. Mix well. Add enough sifted flour to make a stiff dough. Turn out on board and knead until elastic to the touch, using up the rest of the flour. (Perhaps a little more flour may be needed if dough feels sticky.) Put the dough in a greased bowl in a warm place to double its bulk. The dough may be kneaded down and shaped into rolls and baked or put in refrigerator for future use.
Peel cucumbers. Slice thinly into bowl; add salt so that each slice is lightly salted. Soak overnight or for several hours in refrigerator. Drain and rinse well (this procedure not necessary, but takes some of the strong flavor away). Before serving, mix mayonnaise with sugar and vinegar. Add to cucumbers and let stand for 1/2 hour or more before serving.
Beat eggs then add water, tomato soup and cake mix. Grease microwave safe bundt pan and sprinkle 1 Tbsp. sugar to coat pan well. Pour batter into bundt pan and microwave 9 minutes on medium power then 5 minuses on high power.
Brown ground meat and drain. Mix mayonnaise, milk, eggs and cornstarch until smooth. Add cheese, onion and meat. Pour into pie shell. Bake at 350° for 35 to 40 minutes. Test for doneness, knife inserted in center comes out clean.
Slice all vegetables into slices about 2-inches long. Mix everything together in a large pot and bring to a boil. Put in sterilized jars and seal.
Mix ingredients together and shape into log. Roll in pecans and parsley. Serve with buffet rye crackers or king size Fritos.
Mix together thoroughly the shortening, sugar and eggs. Then add flour, cinnamon, baking powder, baking soda and salt. Stir in alternately the sour milk. Pour into greased and floured 9-inch square pan. Mix together the last 3 ingredients and sprinkle over batter. Bake 40 to 45 minutes at 350°. Makes 9 servings. Serve with lemon sauce or cinnamon flavored whipped cream.
Mix mayonnaise, vanilla and water, then gradually add to dry ingredients. Dough is very thick. Bake at 350° for 30 to 40 minutes.
Cook carrots in small amount of water. Saute hot dogs in butter. Combine all ingredients. Heat to boiling. Reduce heat, simmer 5 minutes. Good with garden salad and hot rolls.
Fry bacon until crisp. Crumble bacon. Scramble eggs in hot skillet. Salt and pepper to taste. When eggs are done, add remaining ingredients. Heat shells for 1 minute in microwave. Place 1 heaping tablespoon of mixture on shell and roll.
Boil first five ingredients to a soft ball stage (237°), stirring constantly. Remove from fire. Add vanilla and nuts. Set pan in cold water and start beating at once. When mixture turns creamy and light, turn into buttered pan. Cut in squares. If it hardens too soon, knead it soft again and put in pan.
Bring neck bones to a boil; rinse and put in roaster pan. Season with salt, pepper, garlic and onion. Mix vinegar and brown sugar. Pour over neck bones. Cook covered until tender at 350°, approximately 2 hours. Uncover and cook for 30 minutes.
Slowly bring to a boil. Cover and simmer 20 minutes. Remove whole spices and serve with orange slices.
Grease and flour tube pan. Mix sugar, cinnamon and apples and set aside. Combine the remaining ingredients. Mix well until batter is smooth. Alternate batter, apples-cinnamon-sugar mixture in tube pan until all ingredients have been used. Bake at 350° for 1 hour and 45 minutes.
Sift dry ingredients together. Mix rest in order given. Mold into 2 or 3 rolls and wrap in wax paper. Refrigerate until hard and cold. Slice thin. Bake in moderate oven.
Mix together sugar, egg yolks, bread, butter and coconut. Add milk and stir well. Beat egg whites until very stiff. Fold in egg whites last. Pour mixture into 2 (10-inch) pans lined with pastry. Bake for 40 to 45 minutes in 350° oven. Remove from oven and sprinkle with coconut, if desired.
Do not drain liquid from corn. Combine all ingredients and pour into a large, greased baking dish. Bake at 350° for 40 to 55 minutes. (Done when knife comes out clean when inserted near center.)
Mix all ingredients in large bowl and pour into greased casserole dish. Sprinkle top with crushed Ritz crackers or bread crumbs. Pour 1 stick melted margarine on top. Bake until bubbly in a 350° oven.
Combine all ingredients. Sprinkle Cheddar cheese on top. Bake 30 minutes in 350° oven.
Beat egg yolks and milk; add lime juice gradually, beating until smooth. Pour in pie shell. Beat egg whites until soft and peaks form. Spoon meringue over filling to edge. Bake at 425° for 5 minutes, until meringue is golden brown. Cool before serving. Makes 8 servings.
Put nuts and fruit in large bowl. Stir together flour, sugar, baking powder and salt. Pour over nut mixture. Mix well. Beat eggs until foamy and add vanilla. Stir into nut mixture. Put in greased and lined pan (9 x 5 x 3-inch). Bake at 300° for 1 3/4 hours. Cool. Wrap in waxed paper. Store in tight container or wrap in wine dipped cloth. Makes 1 cake.
Combine sour cream, lemon juice and seasonings. Add chicken, coating each piece well. Cover; refrigerate overnight. Roll chicken in crumbs; arrange in single layer in large shallow baking pan. Melt butter and shortening; spoon half the mixture over chicken. Bake, uncovered, at 350° for 45 minutes. Spoon remaining butter mixture over chicken; bake for 10 to 15 minutes longer or until chicken is tender and browned. Yields 12 servings.
Wash and dry chicken. Bring soup mix and water to a boil. Add preserves and dressing mix. Pour mixture over chicken and refrigerate 1 hour. Bake at 350° for 1 hour and 15 minutes, basting often.