HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix milk, Miracle Whip and dry dressing mix. Add cream cheese and beat well with electric mixer. Add Cheddar cheese and blend. Cover and freeze for 30 minutes. Shape cheese mixture into a ball. Roll cheese ball in toasted almonds.
Wash potatoes and remove 1/2-inch peel around center of each potato with a small knife. Place potatoes and water in a 2-quart glass casserole, arranging them in a circle with small potatoes in the center. Cover tightly with plastic wrap or lid. Microwave on High (100%) 14 minutes. Let sit, covered, 6 minutes.
Place pork chops in shallow pan. Put pat of butter on each pork chop. Mix all other ingredients and pour mixture over pork chops; sprinkle with brown sugar.	Cook at 375° for 1 hour.
Do not add onion or celery. Slice mushrooms on top, if desired. This is better made the day before.
Cook cranberries in water until done. Add sugar and Jell-O. Take off heat. Add pineapple and juice, celery and walnuts. Pour in 8 x 11-inch glass dish.
Mix vanilla pudding, 4 cups milk and 3/4 of the Cool Whip. In a separate bowl, mix chocolate pudding, 3 cups milk and remainder of Cool Whip. Put a layer of graham crackers (about 1/8 to 1/4-inch thick) in the bottom of a 9 x 13-inch pan. Pour a layer of chocolate pudding mix, then a layer of vanilla pudding mix 1 to 1 1/4-inches thick.
Cream shortening and sugar. Add other ingredients and fold in egg whites last. Makes 3 round layers. Bake at 300° until lightly browned.
Boil together the sugar and syrup. Add the peanut butter and mix. Add the cereal and pecans. Spread in a 17 1/4 x 11 1/2-inch pan. Bake at 350° for about 15 minutes.
Combine cream and mayonnaise. Fold in horseradish and salt. Yields 3 1/4 cups.
Bake brownies as directed on box. Cool and crumble into walnut-size pieces. Put into a 9 x 13-inch pan. Mix pudding mixes with milk and sour cream. Pour over brownies and top with Cool Whip. Put Heath bars in blender until real fine, then sprinkle over Cool Whip. Nuts may be added if desired. Keep refrigerated.
Cook grits. Stir in cheese, butter and onions. Pour mixture into a buttered 2-quart casserole pan and let cool. Blend eggs and milk and pour over grits. Bake about 1 hour in preheated oven at 375°.
Layer cabbage and onion in bowl; pour 3/4 cup sugar over. Do not mix! Combine oil, vinegar, salt, dry mustard, celery seed and sugar in saucepan. Let come to a boil. Pour hot dressing over cabbage and onion. Do not mix! Let set in refrigerator for at least 3 hours or overnight. (Years ago you set it on the cellar floor.) Mix before serving.
Preheat oven to 375°. Sift flour, baking soda and baking powder in large bowl (set aside). Mix sugars until blended. Add eggs, margarine and peanut butter to sugars. Mix thoroughly. Add flour slowly. Mix only until batter is smooth. Place small balls of dough on ungreased cookie sheet, approximately 1 to 1 1/2 inches apart. Bake for 10 to 12 minutes. (For soft cookies, bake approximately 9 to 10 minutes). Yield depends on size of cookies.
Mix all ingredients, except brown sugar, on medium speed for 12 minutes. Spray bundt pan with non-stick spray. Pour 3/4 of batter into pan. Sprinkle 1/3 cup brown sugar. Pour on remainder of batter. Bake at 350° for 30 to 45 minutes. "Always tastes it's best the day after."
In a large nonstick skillet over medium-high heat, brown the turkey, onion, peppers and garlic powder. Saute until turkey is no longer pink. Drain. Stir in next 6 ingredients. Bring mixture to a boil. Reduce heat, cover and simmer 25 minutes. Serve over hot rice.
Cream butter and shortening together. Add sugar and eggs. Sift dry ingredients together and add vanilla. Add alternately with milk to creamed mixture. Bake in a 9 or 10-inch tube pan at 325° for about 80 minutes.
Melt chocolate over hot water. Add condensed milk. Add coffee slowly, stirring constantly. Add evaporated milk, cinnamon and salt and heat almost to the boiling point, beating with rotary eggbeater. Add vanilla and serve. Yields 4 servings.
Cream shortening, add sugar and beat well. Add eggs, mixing well. Stir in apple and banana. Add nuts, if desired. Combine flour, soda and salt. Add to mixture, stirring just until blended. Pour into a greased and floured (or use Pam/Baker's Joy) 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until a toothpick comes out clean. Cool in pan for 10 minutes, then remove.
Blend together mayonnaise, garlic powder, onion powder and dry mustard. Combine all ingredients. Cover and chill before serving. Store refrigerated. Delicious.
Heat oven to 350°. Beat egg whites until stiff. Add salt and cream of tartar and sugar. Beat until peaks form. Add flavoring, coloring and chips. Drop by teaspoon on ungreased cookie sheet. Turn off oven. Leave overnight.
Chop up a large onion and a clove of garlic. Fry in a deep pan in 3 tablespoons of olive oil. Add a pound of good ground beef and cook slowly. When all is brown, put in a can of whole tomatoes and chop them. Add a chopped green pepper, a good pinch of celery salt, the same of red pepper, cumin, bay leaf, chili powder, basil and salt to taste. Stir and simmer some more. Now pour in a can of chili beans; cover and simmer until everything is slightly cooked down and well blended. Serves 4.
Gradually add sugar to butter in large mixer bowl, creaming at medium speed until light and fluffy. At medium speed add eggs, one at a time, beating well after each egg. At low speed, add flour and lemon extract. Pour batter into well greased 15 x 10 x 1-inch pan. Mark off 20 squares. Place 1 heaping tablespoon pie filling in center of each square. Bake at 350° for 45 to 50 minutes.
Mix together and put in baking dish. Bake for 15 minutes at 350°. Top with almonds.
Mix salt with vegetables and bury 1-quart cracked ice in mixture. Cover and let stand 3 hours; drain thoroughly. Remove garlic cloves.
Preheat oven to 325°. Cream shortening and sugar together. Add eggs. Sift flour, soda and salt. Add dry ingredients alternately with 1 cup buttermilk. Add lemon flavoring. Pour into greased tube or Bundt pan and bake for 1 hour and 20 minutes.
Cook broccoli to al dente stage. Rinse in cold water and drain well. Chop tomatoes in 1/2 to 3/4 inch pieces. Mix ingredients together, adding miracle mix and mayonnaise; season to taste.
Melt butter in medium saucepan. Add syrup, sugar and water. Stir constantly, heating to hard crack stage, 290° to 300°. Pour in 3/4 cup almonds; stir well. Pour out onto well buttered 13 x 9-inch pan. Place chocolate on top and spread evenly. Sprinkle with remaining 1/4 cup almonds. Break into pieces when cool. This recipe will serve 4 people.
Break up lettuce; place in serving bowl. Layer the following ingredients in order: celery, onions, green pepper, green peas, cheese and bacon. Mix mayonnaise and sugar and spread on salad like frosting. Be sure to spread dressing all the way to the edge of the bowl so the salad is sealed. You can top with some reserved shredded cheese and a little bacon. You can also add sliced hard-boiled eggs either in the salad or use as a garnish. Chill several hours or overnight. Good for potlucks.
Drain juice from pineapple chunks into a large mixing bowl. (Save pineapple chunks for dipping.) Add cream cheese and marshmallow cream to juice. Mix all three ingredients until smooth and creamy. Dip apple slices, grapes, pineapple chunks or any other fruit in dip. Refrigerate dip until ready to use.
In saucepan, boil raisins and water until water is all gone. Add applesauce, eggs, liquid sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour into greased 8 x 8-inch pan. Bake at 350° for 25 minutes, or until done. Cut into small bars.
Blend all ingredients in blender until smooth. Makes about 1 1/4 cups.
Mix water, cornstarch and sugar. Cook until thick. Cool. Beat egg whites until stiff; add to cooled cornstarch mixture and beat 2 minutes. Bake at 350° until lightly brown.
In a small saucepan, combine the pineapple, soy sauce, water, vinegar, mustard and ginger. Heat until mixture begins to boil. Remove from heat and add sweetener. Place chicken in a shallow baking dish. Pour marinade over chicken making sure they are well coated. Refrigerate at least 2 hours or overnight. Bake, covered, at 400° for 30 minutes. Add mushrooms; baste chicken and mushrooms with marinade. Continue to bake, covered, for 15 minutes. Remove cover and bake 30 minutes more or until chicken is browned and liquid is absorbed; baste during browning. Serve over rice or noodles.
Place all ingredients in sauce pan and boil until liquid is gone. Spread on cookie sheet. Bake at 300 degrees 10 minutes. Remove from oven. Salt and stir. Bake 15 minutes. Remove from oven and stir good. Bake 10 minutes longer.
Saute onion and celery; add brown rice, Vegaburger, salt and seasonings. Simmer 5 minutes more. Steam cabbage leaves for 5 to 8 minutes each. Put 1/2 cup mixture in each leaf and roll up and place rolled edge down in pan. Cover with seasoned tomato sauce or 1/2 spaghetti sauce and 1/2 tomato sauce. Bake at 350° for 45 minutes.
Cook and drain hot dogs. Cook and slice hot dogs crosswise in circles. Combine soup, water, thyme and pepper. Add tomatoes, hot dogs and macaroni. Turn into 1 1/2-quart casserole. Bake at 350° for 45 minutes uncovered. Top with cheese and bake until melted.
Peel eggplant and cut into 6 slices. Melt oleo in large skillet; saute eggplant until lightly browned on both sides. Remove. Form meat into 6 thin patties; brown lightly 1 to 2 minutes. Place eggplant in 12 x 8 x 2-inch baking pan; top with meat patty and sprinkle with oregano. Pour sauce over all. Bake in moderate oven (350°) for 20 to 25 minutes. Place cheese on sauce; bake 5 to 6 minutes longer or until cheese melts.
Beat Egg Beaters until fluffy. Gradually add other ingredients, mixing well. Pour into 6-quart ice cream freezer. Add milk to fill line. Freeze according to freezer directions.
Blend the ground beef with the egg, salt and pepper. Cut onions in 1/2-inch lengths and set aside. Meanwhile, bring broth to boil. Shape meat into 1-inch balls. Drop them into broth, along with the onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Stir in soy sauce. Top each serving with parsley. Also good served with a dollop of sour cream in each soup bowl. Serves 4 to 6.
Wash and sort the peas. Place them in a saucepan; add the water and discard any peas that float. Gently boil the peas with the ham hock, pepper and onion, uncovered, until tender, but not mushy, about 1 1/2 hours or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid. Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.
Combine ingredients. Bake at 350 degrees to 375 degrees for 1 hour. Seems better if frozen awhile. Mmmmm good!
Boil first 2 ingredients; add remaining ingredients and pour into a greased 8 x 8-inch pan.
Spread Pillsbury crescent rolls on cookie sheet. Press seams together and bake at 375° for 10 minutes; cool.
Saute onion and celery in butter. Add broccoli and simmer 15 minutes. Add soup, cheese and 1/2 cup bread crumbs. Stir in and melt cheese. Pour in greased casserole. Sprinkle remaining crumbs on top and bake at 350° for 30 minutes.
Mix all ingredients together thoroughly. Store in air tight container. Makes approximately 4 Tbsp. (enough to season 1 pound of meat) or the equivalent of 1 package of taco seasoning.
Place shredded cabbage into a greased roasting pan. Add browned ground beef, onion, garlic and rice. Salt and pepper to taste. Pour 1 can of tomato soup plus 1 can of water over the casserole. Cover the pan with foil and bake at 350° for 1 hour.
Cook onion and pepper in oil or bacon grease. Cook hamburger until stands apart, then add onion, pepper, tomatoes, garlic, Worcestershire sauce and salt to taste. Simmer for 10 minutes. Put layer of rice, layer of hamburger and layer of cheese. Put another layer of each. Bake in oven at 350° for about 25 or 30 minutes.
Cream together margarine and sugars. Add eggs and vanilla; beat well. Add flour and soda to creamed mixture. (If you use cornflakes, add 1 teaspoon salt.) Add crushed potato chips and butterscotch morsels. Drop by teaspoon on a cookie sheet about 2 inches apart. Bake at 350° for 10 minutes. Makes approximately 3 dozen cookies.
Saute celery and onion in a small amount of butter or spray. Add the soups, then the chicken. Cook noodles or spaghetti as directed; drain. Place on platter or bowl. Pour the chicken mixture over top and sprinkle with the cheese.
Shake all together until well blended. Store in airtight container. Add 2 or 3 spoonfuls to each cup of boiling water.
Preheat oven to 350°. Boil zucchini 5 minutes; drain. (Use liquid in soup.) Combine eggs, cottage cheese, rice, onion, salt, marjoram and chives. Place 1/2 zucchini in bottom of a buttered casserole. Top with 1/2 rice mix, then repeat layers. Sprinkle with cheese. Bake 45 minutes.
Beat egg with soy sauce. Combine sesame seed and bread crumbs. Dip chicken in egg mixture then in crumbs. Place on cookie sheet or baking pan and drizzle with margarine. Bake in preheated 400° oven for 30 minutes.
Combine in a 3-quart dish all but cheese. Cook on High, covered, for 10 minutes. Stir and recover. Add cheese and cook on 50% power (usually on Medium) for 5 to 8 minutes. Let stand for 5 minutes. Stir and serve.
Blend flour and shortening, then add buttermilk. Roll out 1/4-inch thickness. Fold over and roll out again, then cut out biscuits. Put immediately into 475° oven. When biscuits begin to brown, remove from oven and put under broiler and brown to desired color.
Place steak in center of 2 1/2 foot length of 18-inch foil. Sprinkle soup mix over steak. Cover with carrots, celery and potatoes. Dot with butter. Sprinkle with salt. Fold foil securely to hold in juices. Place on baking sheet. Bake 1 to 1 1/2 hours in a 450° oven.
Put sherbet in punch bowl. Pour drinks and ginger ale over sherbet. Mash with potato masher or ladle. Serves 40 to 50.
Pour seasoning and oil over crackers, stirring carefully until crackers are coated well. Keep in an airtight container (the crackers will dry quickly).
Crumble and brown ground beef with onions; drain. Place meat in crock-pot. Cut cheese into cubes and put in crock-pot. Cook on high 1 hour or until cheese is melted, stirring occasionally. Add green chilies and tomatoes and mix well. Serve with chips as an appetizer or over rice, toast or tortillas as main dish.
Prepare dinner as directed on package. Saute vegetables in margarine until crisp and tender. Add dinner and oregano. Mix lightly. Makes 6 servings. Preparation time: 15 minutes.
Pack quart jars with washed small cucumbers. Allow 2 medium sized heads of dill for each quart. Cover with brine.
In a deep pot, bring the beans to a boil; set aside and soak overnight. Drain. Cover with fresh water. Add the parsley, onion, garlic, green onions, celery, pepper and smoked sausage. Add red pepper flakes to taste. Cook on low heat until thick and creamy (2 to 2 1/2 hours). May need to add salt, depending on the sausage. Serve over hot cooked rice.
Add ingredients to sausage and top with grated cheese. Refrigerate overnight. Bake at 350° for 35 to 45 minutes, uncovered.
Combine all ingredients; mix 10 minutes (electric mixer). It is important to mix 10 minutes. Bake in Bundt or tube pan at 350° for 50 to 60 minutes. When cool, dust with powdered sugar. Make sure to grease pan.
Cream butter and sugar; add molasses. Mix well; add eggs and mix again. Add milk. Combine ingredients; mix well. Pour batter into six 8-inch well-greased cake pans. Bake for 20 minutes at 375°. Cool completely. Spread filling between layers and on top. Serve with whipped cream.
Bring Karo and sugar to a boil and immediately add peanut butter and vanilla. Pour over Rice Chex and nuts. Put on ungreased cookie sheet. Keep in airtight container.
Cook green peppers in a small amount of water until tender. Melt butter in saucepan, blend flour and gradually add milk, cook and stir until thickened. Add cheese and stir until melted. Stir in peppers, pour into baking dish and cover with cracker crumbs. Bake at 350° until bubbly and brown. Serves 5 to 6.
In bowl, mix cream cheese, mayonnaise, garlic powder and crushed red pepper. Spread in bottom of 9-inch pie plate. Spread cheese sauce over mixture. Mix cooked hamburger and salsa together. Spoon over cheese mixture. Cook in microwave 3 to 4 minutes. Serve with tortilla chips.
Put 2 tablespoons cooking oil in baking pan and place in a 400° oven to heat. Peel and slice eggplant into 3/4-inch slices. Soak in salted water 15 minutes; drain. Spread each side with mayonnaise and bread with seasoned bread crumbs. Place in the heated pan. Bake at 400° for 10 minutes. Turn and bake 10 minutes more.
Mix all together, then put in pie plate pan (Pyrex). Bake at 350° for 20 minutes. Serve with snack crackers.
Beat eggs. Gradually add sugar, oil, sifted flour, salt, cinnamon and baking powder. Then add vanilla. Fold in apples and nuts. Grease and flour a 10 x 14-inch or 13 x 9-inch or a Bundt pan. Bake at 350° for 50 minutes. Sprinkle on top of warm cake (after taken out of pan) 2 tablespoons of sugar mixed with cinnamon. Cakes looks better if baked in Bundt pan!
Mix all but cocktail sauce together well. Shape as desired. Pour cocktail sauce on top and serve with crackers. Pour extra cocktail sauce on top as needed.
Mix all but the last ingredient together and put in a 9-inch crust. Add butter on top. Make lattice strips from crust and place them on top. Seal the edges. Sprinkle the top crust with 2 teaspoons sugar. Cover the edges of the crust with foil before baking. Bake 45 minutes at 425°.
Saute onion, pepper and celery in oleo. Set aside. Heat soups until warm (undiluted). Add shrimp and sauteed ingredients; mix well. Salt and pepper to taste. Line bottom and sides of casserole dish with rice, 1-inch thick. Pour shrimp mixture over rice; top with cheese. Bake at 350° until hot.
Melt margarine in a 9-inch square pan. Beat together first four ingredients in a bowl to make a smooth batter. Pour over the melted margarine. Do not stir. Pour fruit over the batter. If fruit is unsweetened, sprinkle top with 1/2 cup sugar. Do not use prepared pie filling, but use regular canned fruits. Bake at 350° for 45 minutes and center test as for cake doneness.
Beat eggs until thick. Add corn. Combine flour, sugar, salt and pepper. Stir milk into dry ingredients. Blend in melted butter. Combine with corn mixture. Beat well. Pour into greased 1 1/2-quart casserole. Bake at 325° for 1 hour and 20 minutes. Pudding is done when knife inserted in middle comes out clean. Serves 5 to 6.
Boil red hots and water until red hots are dissolved. Add cherry jello. Let partly set. Add apples, celery and nuts.
Preheat oven to 350°. In a large bowl, combine the egg, milk, 1 cup Swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11-inch x 7-inch x 2-inch baking dish. Bake uncovered for 1 hour or until meat is no longer pink and a meat thermometer reads 160°. Drain. Sprinkle with remaining cheese and bacon. Bake 3 to 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serves 6.
Mix all dry ingredients in large bowl. Mix all wet ingredients in large bowl. Combine all ingredients and drop in muffin tins sprayed with Pam. Bake at 350° for 20 minutes. Makes 3 1/2 to 4 dozen muffins. Add more honey for sweeter muffins.
Core and slice tomatoes (they can be either green or red). Dip the slices in flour, to which some salt and sugar have been added. Brown slices on both sides in butter or bacon fat (bacon fat is better) until crisp. Turn just once. When brown on both sides, put the slices in a casserole in a warm oven.
Melt chocolate in large bowl in microwave. Add noodles. Drop on cookie sheet. Chill. Place stickers on Baggies for decoration, i.e., Halloween and Christmas.
Combine 3 ingredients, adding nuts if desired. Roll tablespoons of mixture in powdered sugar. Bake at 350° for 8 to 10 minutes.
Per-heat oven to 350°F. Trim both ends from eggplant and slice into rounds. Soak slices in salted water for 10 minutes then drain.
Brown beef and drain off fat. Add soup, salsa, milk and 1/2 of cheese together. Place Doritos in baking dish and add meat and soup mixture. Cover and bake at 400° for 30 minutes or until hot. Sprinkle with remaining cheese.
Put the sliced apples in an 8 x 8-inch pan. Mix the other ingredients and spread over the apples. Bake for 30 minutes in a 375° oven.
Bring all ingredients to boil except the vanilla on a low heat. Then let boil without stirring until it is at a soft boil stage. Add vanilla. Cool, beat and then pour into a glass 8 x 10-inch dish.
Cut elephant in bite-sized pieces; add enough brown gravy to cover. Cook over kerosene fire for about four weeks at 485°. This will serve about 3,800 people. If more are expected, 2 rabbits may be added; but do this only in case of emergency. Most people don't like hare (hair) in their stew.
Place celery, onion, parsley and whole cranberries on cutting board. Chop fine. In pan, saut all in butter. Stir in bread crumbs, salt, poultry seasoning, sugar and pepper. Stuff into pork chops. Bake in a 350° oven for 1/2 hour; turn pork chops and then bake for 1/2 hour more.
Combine dry ingredients and wet ingredients in separate bowls. Add liquid to dry ingredients and mix well. Add nuts. Pour into greased loaf pans (2). Bake at 350° for 1 hour. When finished, remove from oven and poke holes in each loaf. Make powdered sugar glaze and pour over each loaf.
Mix sugar and margarine; add eggs. Mix in all other ingredients. Put into greased spring-form pan or 8 x 8-inch square pan. Cut peaches into thick slices and lay on top of batter. Sprinkle sugar and cinnamon on top. Bake at 350° for 45 minutes to 1 hour.
Break eggs into 4 cup measuring cup. Add flour, milk and salt. Mix with spoon well, but some lumps still in dough. Fill oiled muffin tins 3/4 full. Place in cold oven, then set at 450° to bake 30 minutes. Do not open oven until done.
Mix sugar, margarine and milk and bring to a boil. Cook 5 minutes more (stir constantly). Take off heat and add peanut butter and marshmallow cream (also nuts, if desired). Put in an 8 x 11-inch pan and cool.
Boil and simmer first 4 ingredients for 10 minutes and chill. Add wine and juice, chilled. Make an ice ring with orange slices at bottom, the day before; optional. Strain punch base. Pour everything into the punch bowl. Serves 14.
Cut half of the cheese into cubes and dice eggs. Mash together the cheese, eggs and mayonnaise. Stir until creamy. Put on bread like sandwiches and cut diagonally. Serve with potato chips.
Drain juice from pineapple and oranges. Stir in pudding mix; heat until slightly thick. Add this to fruit cocktail in bowl. Cut in 3 or 4 bananas to suit taste.
Thoroughly cream shortening, butter and sugar. Add eggs, one at a time, mixing well after each addition. Add orange drink alternately with sifted flour. Add flavorings. Pour batter into a 10-inch tube pan. Bake for 1 hour at 300°. Frost cake when cool.
Prepare pudding as directed using skim or low-fat milk. In a large punch bowl, crumble one angel food cake for bottom layer. Continue layering with 1/2 of the pudding mixture, 1 can of pineapple, 1 can cherry pie filling and 1/2 of the Cool Whip container respectively. Repeat the above layers and refrigerate. (The recipe can be cut in half for a smaller bowl.)
In a small bowl, combine honey and mustard. Sprinkle onions with paprika, salt and pepper. Place in foil. Fold foil loosely and seal edges tightly. Can be cooked on grill, in oven or microwaved (without foil). However, cook until onions are tender. This is good with steaks.
Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crock-pot; stir well. Add remaining ingredients except flour; mix carefully. Cover and cook on low setting for 8 to 10 hours (high setting 4 hours).
Boil chicken in a large pan of water until done. Remove chicken, debone and cut into small pieces.