HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook corn. Mix with cracker crumbs, milk, butter and slightly beaten egg yolks. Cut green pepper in small pieces. Saute in a small amount of butter and add to mixture. Add stiffly beaten egg whites and season with salt and pepper. Place bacon over top. Bake at 350° for 40 minutes.
Cook frozen mixed vegetables for 2 minutes, then drain. Mix together mayonnaise, onion, grated cheese and chopped celery. Mix with vegetables and put in casserole dish. Top with grated cheese and Ritz cracker crumbs. Bake at 350° until bubbly.
Melt margarine in large saucepan over medium-high heat. Add cabbage, onions, celery and carrots. Cook and stir 8 to 10 minutes or until vegetables are crisp-tender. Add corn, peas, milk, thyme and pepper. Reduce heat to medium. Simmer 20 minutes, stirring occasionally. Add cheese; stir until melted. Heat gently, stirring frequently. Do not boil. Salt to taste.
Layer in a 9-inch pie dish starting with beans. Serve with large Fritos for a dip.
Mix all ingredients well; let set for 30 minutes. Simmer for 5 minutes, cooking slowly. Pour into jars and seal.
Eggs go in first. Then take them out so it can make a face cake. Put the face on it.
One or two days before serving: In large stainless steel-lined saucepan, mix vinegar, oil, garlic, salt and pepper over medium heat. Bring to boiling. Lower heat, cover and simmer 10 minutes. Pour into 2-quart, shallow glass baking dish; cool completely.
Stir all ingredients together and pour into a loaf pan. Bake 1 hour at 350°.
Brown ground beef and melt cheese. Pour the cheese and ground beef together, put on warm and set aside. Put chips on a plate, pile on cheese and ground beef mixture. Put on the taco sauce and sour cream and enjoy.
Grease and flour or spray pizza pan with Pam. Slice cookies and cover pan with slices. Bake according to package directions; cool. Mix preserves with 2 or 3 tablespoons water and heat; cool. Mix cream cheese, sugar and vanilla until creamy. Spread on cookie crust. Arrange fruit in any design you like. With pastry brush, spread cooled preserves over fruit. Place in refrigerator (covered).
Mix flour, oleo and pecans; pat loosely in 13 x 9 pan. Bake at 350° for 20 minutes. Mix cream cheese and powdered sugar with mixer. Fold in 1 cup Cool Whip. Beat with mixer the pudding with milk. Place in refrigerator until ready to use. Spread Cool Whip/cream cheese mixture over cooled crust. Spread pudding over Cool Whip/cream cheese. Cool 20 minutes in refrigerator. Then add remainder of Cool Whip and garnish with chocolate sprinkles. Refrigerate 2 hours before serving.
Saute vegetables in a pan. Cook rice. Once rice is cooked, stir rice into the pan of vegetables. Season to taste and serve.
Brown meat; drain. Add rest of ingredients. Mix. (If like thinner chili, add water.) Cover and simmer on low until heated thoroughly. Serve with rice or crackers.
Mix all ingredients. Drop by spoonfuls into approximately 1 1/2-quart of broth. Cook 5 minutes without lid and then 10 minutes with lid.
Mix Jell-O and water and cool in refrigerator until almost set up. Add whipped cream and chilled lemon pie filling. Beat together and refrigerate 2 hours or overnight.
Mix all ingredients together and bake in tube pan (preferably a large one) for 1 hour at 325°.
Put sugar and syrup in a saucepan and bring to a boil over moderate heat, then remove from heat. Add peanut butter and pour in Rice Krispies. Melt butterscotch morsels over low heat in separate pan. Butter a square pan and put in the mixture. Pour melted butterscotch morsels over mixture.
Chop partially thawed broccoli. In saucepan, combine soup, milk and butter. Mix together until blended. Stir in Cheez Whiz, broccoli, celery and onion. Place ingredients in 2-quart casserole dish. Bake, uncovered, in a preheated 350° oven for 35 minutes. Serves 8 to 10.
Mix butter, sugar, eggs, flour and syrup all together, then add flavor and pecans. Pour in unbaked pie shell. Bake until done at 325°.
Add boiling water to orange juice to make 1 cup. Combine rind and dates in a mixing bowl. Stir in soda, sugar and shortening. Add egg; sift flour with baking powder and salt. Add to wet mixture. Beat well. Add nuts. Bake 50 minutes at 350°.
Melt margarine in heavy skillet. Combine flour, salt and pepper. Coat chicken pieces and brown in margarine. Remove chicken. Combine remaining ingredients, except cranberry sauce, in skillet with drippings. Heat on low for 5 minutes. Place chicken in a large casserole dish. Pour liquid mixture over and around chicken. Add cranberry sauce on top. Cover. Bake 45 minutes at 350°.
Melt butter in an 8-inch square baking dish. Combine flour and next 3 ingredients; pour over butter. Do not stir. Arrange peaches on top. Bake at 350° for 55 minutes, or until browned.
Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle. Turn dough onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in a greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough; round up, cover and let rise again until double, about 40 minutes. Grease a baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hour. Heat oven to 375°. Bake 30 to 35 minutes. Makes 2 loaves.
Mix all ingredients together except bread crumbs and butter. Bake at 400° for 30 minutes. Sprinkle bread crumbs on top and dab with butter. Bake an additional 5 to 10 minutes, until bread crumbs are crusty.
Boil the squash and onion in small amount of water until tender. Drain well; add 1 stick of margarine, the cheeses, and the soup; mix well. Pour into greased casserole. Mix together the crackers with melted margarine; pour on top of the squash mixture. Bake 25 to 30 minutes at 350 degrees.
Line a 13 x 9-inch pan with graham crackers. Mix pudding according to package directions. Allow pudding to stand 5 minutes. Mix Cool Whip into pudding. Pour half of this mixture over graham crackers. Top with another layer of graham crackers. Top this with other half of pudding mixture. End with third layer of graham crackers. Spread the top with can of chocolate frosting or use your favorite chocolate icing. Allow the dessert to stand in the refrigerator at least 24 hours. Can stand 48 hours.
Brown beef and onion in skillet; drain grease. Stir in salsa and let simmer. Melt cheeses together. Microwave the tortillas 2 minutes. Fill tortillas with meat; pour cheese on meat. Heat Mexi-melts in microwave for 1 minute just before serving. Dip in salsa, sour cream, etc.
Slice 1 to 2 bananas on cooled pie crusts. Mix softened cream cheese and sugar together, then fold in not quite 1/2 container Cool Whip. Put this mixture over the sliced bananas. Top with 1/2 can cherry pie filling. Freeze at least 2 hours. Take out about 15 minutes before serving and cut. You may refreeze the rest. Pies will stay about 4 days before the bananas turn dark. Makes 2 pies.
Mix melted margarine and egg together. Add both cans of corn. Add sour cream and Jiffy corn muffin mix. Mix well and bake at 350°.
Mix soup and mayonnaise together. Layer in a casserole dish the chicken, water chestnuts and soup mixture. Bake at 350° about an hour or until middle bubbles. Sprinkle top with onion rings and cook 5 minutes more.
Dissolve jello in water. Set until jells in refrigerator. Drain can of pineapple and save juice. Add pineapple, marshmallows and bananas to jello. Place in 8 x 10 glass or sheet cake pan. In saucepan combine 1/2 cup pineapple juice, butter, egg, flour and sugar. Cook over low heat until thickened. Add cream cheese to warm mixture and stir until dissolved. Prepare Dream Whip as directed on box and add to cooled topping. Spread topping over jello mixture and refrigerate until firm. Cut into squares. Serves 12 to 16.
Cook margarine, flour and milk until thick; add mayonnaise. Combine with remaining ingredients. Turn into well-greased 1 quart ring mold or casserole. Set in shallow pan of hot water. Bake at 375° for 45 minutes or until firm. Unmold on heated platter and fill center of mold with English peas or green beans.
Mix together; pour into baking dish and bake in 300° oven 30 minutes.
Combine chicken and celery. Combine remaining ingredients, stirring well. Add to chicken mixture and toss well. Cover and chill. Yields 6 servings.
Boil peeled and clean shrimp in seasoned water. Add 1/2 of onion to water and cool.
Cook and drain meat. Add onion; cook until onion is soft. Mix in paste, sauce and seasoning. Spread on muffin. Top with cheese and green onion. Place on baking sheet; broil 2 to 4 minutes.
Combine sugar with sherry and boil until it will form a soft ball in cool water. Add cinnamon and nuts, stirring until cloudy. Turn mixture onto a well buttered cookie sheet, separating nuts; cool. May be stored in covered jars.
Combine 1 cup flour, salt, sugar, yeast and water in bowl. Beat until smooth. Add remaining flour. Let rise 10 minutes. Cook 10 minutes, then add your toppings.
Mix 1 box of jello with 2/3 cup of boiling water. Cool; add 2/3 cup of milk. Let set in a 9 x 13-inch pan in refrigerator.
Mix together; freeze. Can be put in a 9 x 13-inch pan or muffin cups.
Combine bread crumbs, salt, pepper, milk, chopped onion, green chopped pepper and eggs into the hamburger and mix together. Put in a baking pan and put into oven at 350° for from 1 to 2 hours until done.
Cook noodles according to package directions. Drain. Fry beef in skillet. Add beef to noodles. Add remaining ingredients except milk. Stir. Add milk and stir. Heat thoroughly. Serves six.
In casserole dish (9 x 13-inch), layer chicken, then broccoli. Mix mayonnaise and soups. Pour over broccoli; sprinkle with cheese, then Chinese noodles. Bake at 350° for 30 minutes or until bubbly.
Mix vanilla wafers and chopped nuts. Add cocoa, syrup and rum; mix well. Coat hands with confectioners sugar and roll mixture into balls 1/2 to 3/4-inch in diameter. Refrigerate for about 1 hour. Roll in confectioners sugar and serve.
Bring the water to a boil and add grits and the salt. Let simmer for 6 minutes. Saute the green peppers and onions in the butter. Add to the cooked grits, the onion-pepper-butter mixture, cheese, chili powder, eggs and milk. Pour into a 1 quart casserole dish. Bake at 350° for 45 minutes or until center is firm. Sprinkle with cheese at the last 5 minutes of baking time.
Mix together in Dutch oven all cans of soup (do not add liquid) and rice. Place chicken pieces on top of mixture; sprinkle with dried onion soup. Cover; place into the coals to cook for about 45 to 60 minutes. Serves 5 to 6.
Brown ground beef. Add a scant tablespoon of butter or margarine. Mix ingredients and cook well. Serve over hot biscuits.
Mix in order given. Pour into well-greased casserole. Bake at 350° for 1 hour.
Blend the flour, margarine and powdered sugar with a pastry blender until it resembles corn meal. Pat into 8-inch square ungreased cake pan. Bake in 375° oven for 25 minutes.
Have steak cut 1 1/2-inch thick. Pound flour into both sides of steak. Heat fat in a frying pan. Add and brown meat and onions in hot fat. Sprinkle with salt and paprika. Add rest of ingredients, cover and cook slowly for 1 1/2 hours until very tender. Turn frequently to allow even cooking.
Combine eggs, oil and milk in large bowl. Add sifted dry ingredients. Blend in rest of ingredients. Bake at 350° in 2 well greased loaf pans for 60 minutes; 4 (1 pound) vegetable or fruit cans for 45 to 50 minutes or 24 muffins for 20 minutes.
Combine sugar, flour, and cinnamon until well blended; stir in apples. Pour the mixture into pie shell; dot with 1 Tbsp butter or margarine. Bake for 350 degrees for 30 minutes.
Peel cucumbers and slice thin. Chop onions and peppers; combine with cucumbers. Add salt to vegetables; let set 3 hours. Drain. Combine sugar, vinegar and spices in large pan. Bring to a boil. Add drained vegetables and heat thoroughly. Do not boil. Pack in jars. Process in boiling water bath.
Mix sugar, water and corn syrup in saucepan. Bring to a boil on medium heat. Cook to exactly 300°. Remove from heat; add 1/4 to 1/2 teaspoon and flavoring of your choice and 1/4 to 1/2 teaspoon coloring of your choice. Pour into greased lollipop molds. When hard, remove from molds and put in bags.
Dissolve jello in hot water. Mix other ingredients together. Pour into jello. Chill. This is very good for diabetics.
Mix together and use on hot corn-on-the-cob. Season with salt and pepper to taste.
Mix shortening, sugars, vanilla, eggs and peanut butter together with mixer and low speed. Add dry ingredients and bake at 350° for 8 to 10 minutes.
Cream butter, sugar and vanilla. Add 1 cup of flour with mixer, mixing well. Add remaining flour, mixing with hand. Add nuts. Roll in finger shapes, crescents or balls. Careful not to roll ends too thin. Bake 20 to 30 minutes, depending on size, in 300° oven. You do not brown these. When bottoms and edges start to brown, they should be done. When cool, roll in powdered sugar.
Layer casserole dish with spinach (if frozen, just defrost in microwave and break up into pieces) or can use asparagus or broccoli.
Mix all ingredients except the pecans and brown sugar. Grease and flour a bundt pan. Pour half of the cake batter into the bundt pan. Combine the pecans and brown sugar and sprinkle half of this mixture on the cake batter in the pan. Pour the remaining cake batter into the pan. Sprinkle with the remainder of the nut mixture. Knife through the cake to distribute the nut mixture. Bake at 350° for 45-50 minutes. Let cool. Remove cake from pan and sprinkle with powdered sugar.
Combine cake mix, eggs and oil; batter will be stiff. Spoon 1/2 teaspoonful into hands and roll into small balls. Place on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Let cool. Frost with vanilla frosting or place 2 together to resemble an Oreo cookie.
Sift dry ingredients. Add 1/2 cup bananas, shortening and eggs. Beat 2 minutes. Add remaining bananas and vanilla. Beat 1minute; fold in raisins and nuts. Pour into an 8-inch loaf pan. Bake at 375° for 1/2 hour or until toothpick comes out clean when inserted near middle.
Mix all together in bowl and roll into logs. Cook at 250 for 2 hours.
Brown pork chops on both sides and place in shallow baking dish. Lightly mix bread cubes, onion, butter and 1/4 cup water and poultry seasoning. Place a mound of filling on each pork chop. Blend soup and 1/3 cup water. Pour over pork chops and filling. Bake at 350° for 1 hour, uncovered. Serves 4.
Shape ground beef into balls. Cook over medium heat until brown all over. Remove from pan. Drain all but 5 tablespoons of grease from pan. Add flour. Stir until it is dark brown. Add water, stirring it in slowly until desired consistency. Add salt and pepper, then add meatballs to gravy and let simmer a few minutes.
Bring sugar, vinegar, oil, salt and pepper to a boil and pour over vegetables. Marinate overnight.
Heat oven to 350°. Mix sugars, margarine, vanilla and egg. Stir in flour and baking soda. Stir in chocolate chips. Spread or pat dough in ungreased 12-inch pizza pan or cookie sheet. Bake about 15 minutes or until golden brown; cool. Spread over with whipped cream and sprinkle with coconut, walnuts and chocolate candies.
Mix all ingredients except pie filling. Roll in small balls. Place on ungreased cookie sheet. Push a thumb print into each one and add cherry pie filling. Bake at 325° for 20 minutes.
In iron skillet, cook sausage, stir with wooden spoon only, melt together all of cheese. After creamy, add all Bisquick, quickly remove from fire. Make small balls and pat down. Bake in oven at 400° for 8 to 10 minutes. Drain on paper towels.
Cut bacon strips in half. Spread strips sparingly with anchovy paste. Wrap around oysters and secure with toothpicks, broil until done. Yield 3 dozen.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Sift 1 1/2 cups flour with baking powder and add alternately with flavorings to creamed mixture. Sprinkle remaining flour over nuts and fruits; add to batter. Place brown paper in bottom of a tube pan and grease bottom and sides. Place broiler pan containing water under cake pan in oven. Bake 2 hours and 30 minutes at 250°. When done boil syrup; pour over cake while hot. Let stand all night in pan. When removed from pan, wrap in cloth and foil; store in refrigerator. Cake may be served immediately. Yields 20 to 25 servings.
Take 3/4 cup sugar and add flour or cornstarch. Place in kettle over fire and add hot water and butter. Boil until thick. Take remainder of sugar, add yolks of 2 eggs, juice and rind of orange and stir into other mixture; cook until thick (may also add small amount of lemon juice, rind or flavoring). Pour into pastry and top with meringue made from the whites of eggs used for filling.
Heat oven to 475°. Beat cream cheese, sugar, salt, flour, orange peel, lemon peel and 2 of the eggs in a large bowl until smooth. Continue beating, adding remaining eggs and egg yolk, 1 at a time. Beat in 1/4 cup whipping cream on low speed. Pour into crusts. Bake 15 minutes. Reduce oven temperature to 200° and bake 1 hour. Turn off oven; leave cheesecake in oven 15 minutes. Cover and refrigerate at least 12 hours but no longer than 48 hours.
Mix Jell-O and hot water; add cranberry sauce and cool until set. Add remaining ingredients and mix well. Pour in mold. Top with Cool Whip, if desired.
Melt together chocolate and butterscotch chips and condensed milk. Add vanilla and salt; mix. Add marshmallows; melt completely. Pour into a buttered pan and refrigerate to set.
Measure the brown sugar, margarine, corn syrup and salt into saucepan. Bring to a boil and boil 5 minutes. Remove from heat and stir in the vanilla and baking soda. Pour mixture over freshly popped corn and peanuts. Mix well and turn out on cookie sheets or cake pans. Place in 250° oven for 1 hour. Stir occasionally while in oven. When corn is removed from oven and cooled enough to handle, the kernels can easily be separated and stored in tightly covered containers.
Mix oil and sugar; beat well. Add eggs and blend. Sift dry ingredients two or three times and add nuts and dry ingredients. Blend thoroughly with other mixture; add carrots, a small amount at a time, and blend well. Makes 3 layers. Cook at 300° to 350° for 30 minutes for layers, 1 hour for loaf or tube pan.
Bring water, sugar, cinnamon sticks and cloves to a boil. Remove from heat and add tea bags. Let stand for 15 minutes. Remove tea bags. Add orange juice and lemon juice. Strain. Serve hot. Makes 3 1/2 quarts.
Combine the first four ingredients, stir in pecan halves. Pour into pastry shell. Bake at 350° for 50 to 55 minutes.
Brown ground beef with onion and celery, then drain. Separately heat soup and milk, then pour over meat mixture. Add Tater Tots. Bake in casserole dish for 45 minutes at 350°.
Line a 9-inch pan with pastry. Sprinkle with one tablespoon flour and one tablespoon sugar. Drain cherries, saving juice. Combine sugar, flour and salt. Gradually stir in cherry juice. Add almond extract and lemon juice. Combine with cherries and pour into pastry-lined pan. Dot with butter. Put top crust in place. Bake for 30 to 35 minutes in 425° oven.
Wash firm tomatoes and slice the way you like them. Place on cookie sheets and put in freezer until frozen. Take out and place in Ziploc freezer bags. To fry take out ever how many you want to fry and dip in meal. Fry in shortening of your choice. Salt and pepper to taste.
Place meat in roasting pan with 4 cups of water, wine, and Gravy Master. Top meat with onion, soup and sliced onion. Cover and bake in a 325° oven for 2 hours. Remove and add wild rice. Return to oven and cook 1 hour longer or until most of gravy is absorbed. Mound rice around meat.
Combine cranberries, brown sugar and spices in 2-quart saucepan. Add 1/3 cup reserved cherry juice (adding water if necessary to make 1/3 cup). Cover and cook over medium heat until approximately 2/3 of cranberries have popped, about 15 minutes. Blend cornstarch and 2 tablespoons water until smooth. Add to cranberry mixture. Add cherries and cook until thickened, 3 to 5 minutes. Remove from heat. Stir in lemon juice and almond extract. Let cool. Fit first crust into pie pan. Turn filling into crust. Dot with butter pieces. Brush egg and water mixture onto second crust and cut into 1/2-inch wide strips. Arrange strips in lattice pattern on top of pie. Flute edges. Bake 25 minutes to 1/2 hour at 400°.
Mix and make into burger patties. When burgers are done, put a slice of Mozzarella cheese on top and let melt.
Preheat oven to 350°. In the bottom of the pan, put in coconut and nuts. Add on top of that the German chocolate cake mix (mixed up). Melt butter and mix together with cream cheese and confectioner sugar. Spread on top of cake. Bake 45 minutes or until done.
Peel stems off broccoli. Cut off 1 1/2-inch flowerets. Thinly slice stems. In wok or large skillet, heat oil. Add broccoli, carrots and ginger. Stir-fry for 3 to 4 minutes. Add water and soy sauce. Cover and cook 2 minutes. Serves 6.
Mix the mayonnaise, milk, lemon juice and mustard in a large mixing bowl. Add potatoes, seasonings, onion, celery and 4 eggs. Toss lightly until well mixed. Spoon the mixture into serving bowls and garnish with remaining eggs. Chill in refrigerator until serving time. Makes 12 servings.
Cut margarine into flour and confectioners sugar until it is like pie dough. Press into a 7 x 11-inch pan and bake 10 minutes at 350°. While crust is baking, mix together remaining ingredients. Pour into baked crust and continue to bake until brown.
Brown ground beef, garlic powder and onion. Drain grease. Add both cans tomato sauce, chili powder, salt and pepper. Simmer 10 minutes. Spray 13 x 9-inch pan with Pam spray or grease lightly. Line bottom of pan with 6 tortillas. Spread meat mixture over tortillas. Sprinkle half of cheese over meat. Layer with 6 tortillas. Mix soup and milk in bowl. Pour over top tortillas. Spread over top. Sprinkle remaining cheese over top. Bake at 350° for 25 minutes or until hot and bubbly. Can serve with lettuce, hot sauce, sour cream, etc.
In large bowl, mix mayonnaise, water and vanilla. Sift, then resift flour, salt, soda and cocoa. Add dry ingredients to liquids in bowl and stir gently until batter is smooth. Do not use mixer! Pour in a greased and floured 8 or 9-inch pan. Double recipe for a 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes until done. Frost when cool.
Add 1/2 cup sugar to egg yolks, 1/2 cup water and lemon juice and cook over slow fire. While hot, add Jell-O and 1/2 cup water; cool. Beat cream and 1/4 cup sugar. Fold into mixture. Beat egg whites and add 1/4 cup sugar; fold into mixture.
Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin. Stir until slightly thickened. Remove unmelted ice. Using wire whip, blend in whipped topping, then whip until smooth. Fold in strawberries and chill until mixture will mound, about 15 minutes. Spoon into pie crust. Chill 2 hours. Garnish with additional strawberries, if desired.
Mix together 3/4 cup white sugar and cinnamon. Cut biscuits into quarters and coat with sugar and cinnamon mixture. Drop into greased tube pan. Use remaining mixture and add 1/2 cup white sugar, brown sugar and butter. Bring this mixture to a boil. Pour over biscuits. Bake 45 minutes at 350 degrees. Remove from pan immediately. Raisins and nuts may also be added before baking. Pull apart and enjoy.
Mix all ingredients except cream of celery soup. Cover with water and boil until all ingredients are tender. Add soup. Serve with cornbread.
Put first 8 ingredients in crock-pot. Cook 7 to 8 hours. Stir occasionally. Shred pork.
Place sherbet in bowl; stir until smooth. Stir in 1/2 of the Cool Whip until well blended. Spoon into crust. Freeze 4 hours or until firm. Let stand at room temperature 10 minutes before serving.
Combine broth, water and tomatoes in 3-quart saucepan. Cook until boiling. Stir in remaining ingredients. Lower heat, cover and cook for 10 minutes or until barley is tender. Serves 5 to 6.