HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat ingredients together. Pour into lightly baked pie shell and bake for 10 minutes. Garnish with whipped topping and lime curls.
Line pan with crust. Layer with sliced bananas. Mix lemon juice and milk. Pour over bananas. Spread pineapple on next, then Cool Whip, coconut and pecans. Chill and serve.
Spread cream cheese in bottom of dish. Top with chili, then salsa. Sprinkle cheese on top. Bake at 400° for 10 minutes or microwave on High 5 minutes (must be turntable). Dip nacho chips and enjoy!
Cook beans and rice according to package omitting margarine. Preheat oven to 350°. In a skillet, brown onions and peppers in oil. Add to beans and rice. In each tortilla spoon 1/3 cup of beans and rice. Roll up and place on oven proof casserole dish. Pour salsa over enchiladas. Sprinkle with cheese and bake in 350° oven for 10 minutes. Makes 4 servings.
Cream together first 4 ingredients. Add dry ingredients, mixing alternately with milk. Add flavorings. Bake in greased and floured tube pan at 350° for 1 hour and 20 minutes or until toothpick tests clean. Cool 10 minutes and turn out.
Cream butter and powdered sugar until light and fluffy. Blend in flour. Press evenly in 8-inch or 9-inch square pan. Bake at 350° for 20 minutes or until lightly browned. Meanwhile, beat eggs until thick and lemon colored and gradually beat in sugar. Add pudding and baking powder, then dates and coconut. Spread on hot crust. Return to oven. Bake 25 to 30 minutes or until puffed and browned. Cool and cut into bars. Makes about 18 bars.
Mix in large bowl chopped cabbage and onions (chopped fine). Brown almonds, sesame seed, sunflower seeds and noodles. Just before serving, toss together with dressing. Dressing is the vinegar, oil and sugar and seasoning from noodles mix.
Parboil pheasant for 10 minutes. Take all meat off bones and set aside. Cook rice and remaining ingredients, except mushrooms and sour cream. When all the liquid is absorbed, add sour cream and mushrooms. Mix well.
Cut meat into bite size pieces. Sprinkle with salt, pepper and ginger. Toss with soy sauce and set aside to marinate.
Pour boiling water over peaches; let stand until skins can be easily removed. Dip in cold water; peel. Remove pits and red fibers; cut into chunks. Place immediately in vinegar-water to prevent browning. In saucepan, combine brown sugar and next 4 ingredients. Add cloves and cinnamon tied in cheesecloth bag. Drain peaches; add to syrup. Simmer 1 hour, stirring occasionally. Remove spice bag. Continue simmering while quickly packing one clean hot jar at a time. Fill to within 1/2-inch of top, making sure syrup covers fruit. Seal each jar at once. Process 5 minutes in boiling water bath. Makes 4 to 5 half pints.
Pour boiling water over the oats. Let stand while mixing the remaining ingredients. Now, add the oats and blend well. Cook in baking pan, 8 x 12 x 3-inch sides. Bake at 300° about 30 minutes.
Toast bread lightly; butter generously. Cut into about 1/4 inch squares. Arrange in buttered 9 x 9-inch baking dish. Sprinkle with raisins.
Pour oil in 13-inch cake; tilt pan to cover bottom. Put in remaining ingredients and stir with fork until all ingredients are mixed. Bake at 350° for 35 to 45 minutes. Ground nuts may be sprinkled on top before baking, if wanted.
Combine all ingredients in a large kettle. Simmer, uncovered, for 1 1/2 to 2 hours, or until thick, stirring occasionally. Stir more frequently as mixture thickens. Remove from the heat; skim off foam. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yields 6 half pints.
Pour evaporated milk into a medium-size bowl and whip with an electric mixer until soft peaks form, about 1 to 2 minutes. Mix water, lemon juice and gelatin in microwave bowl and heat on High for 1 minute. Stir to dissolve gelatin; mix whipped milk, sugar, food coloring and gelatin mixture with an electric mixer until thoroughly blended. Pour into pie crust. Cover with inverted plastic dome and chill until fully set, at least 1 hour. Garnish with fruit, if desired.
Bake in greased and floured tube pan at 325° for 1 hour.
Cream shortening and sugar. Add eggs and flour (add egg one at a time). Fold in 7-Up and flavoring. (Don't stir too much.) Bake in Bundt pan at 325° for 1 to 1 1/2 hours. Grease and flour pan.
Remove sausage from casings; cook in large skillet, breaking up the meat with a fork, until no longer pink, about 8 to 10 minutes. Drain off fat; spoon sausage into large bowl. Cool completely. Add cheese, biscuit mix and water; mix with a fork just until blended. Roll into 1-inch balls; place on large cookie sheets 2-inches apart. Bake in hot oven at 400° for 12 to 15 minutes or until puffed and browned. Remove from cookie sheets; cool completely on wire racks.
Cook raisins in as little water as possible, then cool. Cream shortening, sugar and eggs. Add dry ingredients. Fold in raisins. Drop on cookie sheet. Bake at 375° until done.
Cook onion and bell pepper in corn oil until tender. Add ground chuck and cook until meat browns. Stir constantly. Remove from fire. Add remaining ingredients and cook in 2-quart casserole dish. Cover with foil and bake 1 hour at 350°.
Pretzels should not be crushed too fine. Allow some very small pieces to remain for crunch. A good way to crush them is to put pretzels into strong plastic bag and press firmly with rolling pin. Mix together pretzel crumbs, margarine and sugar and press into a 9 x 13-inch pan. Bake at 400° for JUST eight minutes, NO LONGER! Let cool. Beat cream cheese with 1 cup sugar until well combined. Stir in Cool Whip and spread on cooled pretzel crust. Dissolve jello in boiling water, then stir in frozen strawberries. Let this mixture stand for 10 minutes. Pour on top of cheese mixture and chill.
Fry the bacon strips, then brown onion in those drippings. Then brown ground beef until done. Drain off excess grease. Add sprinkle of salt. Set aside. Into large bowl or pan, put pork and beans. Add mustard, sorghum or Karo, brown sugar and catsup or barbecue sauce. (Catsup is the preference of the writer.) Stir and mix into the meat mixture. Place the bacon strips on top and bake one hour at 350°.
Mix together; spoon into hot cooking oil. (I use my Fry Daddy. They seem to be much lighter.)
Preheat oven to 325°. In a bowl, mix pineapple, flour and sugar. Stir in cheese and pour into a buttered casserole dish. Mix crackers and margarine. Put on top of other ingredients. Bake for 20 to 25 minutes.
Arrange lettuce on four individual plates. Mix rices and all vegetables except asparagus. Arrange in mound in center of lettuce. Use one asparagus, one shrimp, one scallop and one lobster tail per plate. Drizzle with dressing and serve.
Cut loaf in 1/2 horizontally. Blend butter and salad dressing mix. Spread on bread. Wrap bread in foil. Bake at 350° for 10 to 15 minutes.
Place chicken in Dutch oven (large pot); add water. Cover and simmer 10 minutes. Add potatoes; cover and simmer about 20 minutes or until fork can be inserted in chicken with ease. Cool; drain.
Mix first 3 ingredients. Spread in 9 x 13-inch baking dish. Press down and bake at 350° for 20 minutes. Let cool completely. Mix next 3 ingredients together and spread on pastry. Whip next 3 ingredients and spread on first layer. Top with Cool Whip. Sprinkle grated Heath or chocolate bar on top. Chill until firm.
Mix milk and lemon juice; add Cool Whip and mix well. Add pineapple and chopped nuts. Pour into graham cracker crusts. Keep refrigerated overnight before serving.
With wire whisk, beat sugar, oil and vinegar. Add onion and poppy seed. Will keep for weeks in refrigerator.
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased, floured 10-inch tube pan. Bake at 325° for 65 minutes. Cool 15 minutes. Remove from pan. Cool on rack.
In a large bowl, combine 1 1/2 c. flour, sugar, undissolved yeast and salt.
Saute 1/2 cup finely chopped onion in one tablespoon margarine until tender. Add to rest of ingredients and mix well. Shape into small balls. Brown in 2 tablespoons of margarine, then pour one can cream of mushroom soup over meat balls. Cover and simmer 20 minutes. (Thicken slightly for gravy.)
Heat oven to 375°. Mix thoroughly shortening, peanut butter, sugars and eggs. Stir in milk and vanilla. Mix in sifted dry ingredients and peanuts. Drop by rounded teaspoons 2 inches apart onto greased baking sheet. Bake 10 to 12 minutes. Makes about 5 dozen.
Season chops. Place in large skillet. Cover with rice, green pepper and onion; season with salt and pepper. Combine water and catsup; pour over chops and bring to a boil. Lower heat; cover and simmer 1 hour.
Combine flour, baking powder and salt in bowl. Cut in butter until crumbly. Add egg and vanilla; mix well. Stir in coconut, dates, raisins and nuts. Chill for 1 hour. Shape into balls. Place 1/2 inch apart on greased cookie sheet. Flatten. Bake at 350° for 15 minutes. Makes 2 to 3 dozen cookies.
Put 1/2 cup onions and 1/2 cup cheese with rest of ingredients. Bake at 350° for 30 minutes. Then sprinkle with remaining onions and cheese. Return to oven for 5 more minutes.
Sift flour and sugar together; set aside. Bring margarine, shortening, cocoa and water to a rapid boil. Pour over sugar and flour mixture. Beat well. Add buttermilk, soda and eggs. Beat well. Pour in greased 9 x 2 x 13-inch pan. Bake at 350° for 30 minutes.
Boil together for 5 minutes first 7 ingredients. Cool and gradually add sifted flour and soda. Pour into 2 loaf pans. Bake for 45 minutes at 325°.
Set oven to 400°. Cut each tamale into 6 slices and place half in bottom of a 13 x 9-inch pan. Spread with 1 can of corn. Top with remaining tamale slices and corn. Pour pizza sauce over all. Now see recipe for Cheese Olive Topping.
Heat oven to 450° (hot). Blend Bisquick and butter in bowl. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Divide into 6 parts. Pat out each piece on a 5 inch circle of heavy-duty aluminum foil (use lid of coffee can to measure foil). Makes tart shells by folding up an inch of foil and pinching in 4 corners. Place tarts on baking sheets. Bake 7 to 9 minutes until lightly browned. Cool. Remove foil carefully.
To make appetizer, thread 1 hot dog chunk, 1 green pepper square and 1 pineapple chunk on each toothpick. Set aside. Combine ketchup and grape jelly in a 10-inch skillet or electric frypan with Silverstone. Heat until jelly melts and mixture boils. Stir in peach flavored brandy. Add appetizers. Cover and simmer over low heat, about 10 minutes. Serve warm. Serves 12 as hors d'oeuvres.
Microwave bacon on High for 3 to 4 minutes. Heat onion and celery in 2 tablespoons bacon drippings on High, 2 1/2 to 3 minutes. Add shrimp, heat on high for 2 to 3 minutes or until shrimp are pink. Add remaining ingredients; toss until well mixed. Bacon drippings may be eliminated and sunflower oil used. If using peas, add at same time as shrimp.
Mix soup, broth and vegetables. Layer baking dish with boiled chicken. Pour soup, broth and vegetables over chicken. Mix flour, milk, butter and sugar. Pour over top and bake at 350° for 30 minutes or until brown.
Cook chicken with salt, pepper and butter in a 3-quart pot until chicken is tender.
Melt butterscotch pieces and peanut butter together over low heat. Add cereal and peanuts; stir until evenly coated. Drop by teaspoon onto waxed paper and chill. Makes about 3 dozen.
Brown ground beef and onion. Drain. Stir in seasonings and tomato sauce. Simmer slowly for 20 minutes. Prepare 1/2 package Creamettes lasagna according to package directions. Drain. Arrange one layer of lasagna in parallel strips in bottom of greased 9 x 13-inch baking pan. Top with 1/3 of the meat mixture and 1/3 of the cheese. Repeat layers, ending with cheese. Bake in 350° oven for 30 minutes. Let stand 10 minutes before serving.
Brown ground beef and onions; drain. Add all ingredients in large skillet, simmer for 30 minutes.
Preheat oil to frying temperature. Depending on preference, cut pickles lengthwise or crosswise making sure that slices are kept rather thin. Place pickles in bowl and set aside to let juices drain partially. Mix batter, cayenne pepper, creole seasoning and beer in large mixing bowl. Dip pickle slices into batter and fry until golden brown.
Soak beans overnight in cold water. On the next morning, parboil until skins crack when blown upon. Add salt pork. Mix sugar, molasses, mustard, pepper and salt into 1 pint of boiling water. Pour this over beans and pork. If necessary, add more boiling water to cover. Add more water when needed while baking. Bake at 300° for 6 hours.
Rub hot skillet with suet; add meat and sear on both sides. Push to one side. Rub skillet again with suet; add remaining ingredients. Cook over high heat for about 3 minutes. Reduce heat to low and simmer for 5 to 7 minutes more. Stir gently several times. Vegetables should be crisp.
Preheat oven to 350°. Brown meat and drain. Add salsa, corn, dressing and chili powder. Stir well to mix. Layer 1/2 of meat mixture with chips and cheese. Top with other half of meat. Add chips and end with cheese on top. Also good with lettuce and tomato on top.
Preheat broiler. Drain and flake crab. Combine crab, sour cream, cheese and onion soup. Place about 1 tablespoon on each toast round and spread to the edges with a spatula. Place rounds on a cookie sheet. Broil about 4-inches from broiler for 4 or 5 minutes or until tops are bubbly and lightly browned.
Combine corn, eggs and milk. Pour into a buttered casserole. Bake, uncovered, for 40 to 50 minutes in a 350° oven, or until a knife inserted in the center comes out clean. Makes 4 generous servings. If recipe is doubled, increase baking time to 1 hour.
Peel and quarter potatoes. Combine bread crumbs, nutmeg, salt and pepper. Dip potatoes in melted butter; roll in bread crumb mixture. Place in greased jelly roll pan or on a cookie sheet with sides. Bake until crisp and brown, about 1 hour, at 350°.
Preheat oven to 350°. Grease and flour two 10-inch round pans. In a large bowl, combine cake mix and Jell-O together. With mixer at low speed, add vegetable oil and milk. Turn mixer to medium speed. Add one egg at a time, beating after each addition. Blend in strawberries, pecans and coconut. Pour batter in pans and bake for 30 minutes or until toothpick inserted in center comes out clean. Cool layers in pan or wire rack 10 minutes.
Mix and chill for 1 hour. Shape to resemble strawberries. Roll in red sugar.
Mix ingredients and cook slow in large dish pan or slow cooker until raisins are puffed and seem dry. Stir often to keep from sticking. Can hot in hot, dry jars. Seal at once. Makes 6 quarts. Other fruits can be added.
Cut cake in half. Put half a can of pudding in center. Mix rest of pudding with Cool Whip and frost cake.
Cook broccoli and stuffing according to instructions. Combine soup, mayonnaise, onions and eggs in a mixing bowl and mix until smooth. Melt butter in small saucepan. In 2-quart casserole dish, layer 1/2 broccoli, 1/2 cheese, 1/2 stuffing, 1/2 butter, 1/2 soup. Repeat for 2 layers. Bake at 350° for 40 minutes.
Mix and sift flour, sugar, baking powder and salt. Stir in coconut. Combine milk, egg and vanilla and add to dry ingredients. Stir	well. Blend in dates and apples. Pour into greased and floured loaf pan.	Bake at 350° for 1 hour.
Combine all ingredients, except chips. Heat, stirring occasionally, over low heat until cheese melts. Serve heated with chips. Makes 4 cups.
Stir together the first 5 ingredients in a 1-quart microwave-safe dish. Microwave at High 3 minutes or until cheese melts, stirring after each minute. Serve immediately with tortilla chips. Yield: 3 1/4 cups.
Cook asparagus according to package directions; drain. Arrange asparagus in an 8-inch square baking pan. Place turkey slices on asparagus. Season with salt and pepper to taste. Combine soup, mayonnaise, lemon juice and curry powder and pour over turkey. Top with cheese. Bake for 30 minutes in a 350° oven.
Mix egg, oil, and buttermilk together in bowl. Add flour. Dissolve baking soda in water, then add to mixture. Stir briskly but not too long. Pour mixture onto waffle grill. Cook until light brown. Top with butter while hot. Makes two waffles.
In small bowl, combine all ingredients. Refrigerate. Serve with fish or seafood. Makes 1 3/4 cups sauce.
Clean spinach thoroughly, use leaves only. Dry leaves; hull and wash strawberries. Slice each strawberry in half.
Roll out crescent dough into a 15 x 10-inch baking sheet. Bake 15 minutes at 375° or until brown. Cool. Mix cream cheese, mayonnaise, dill, garlic and onion. Spread on crust. Sprinkle with veggies. Refrigerate for 2 hours.
Mix Cool Whip, lemonade and Eagle Brand milk until smooth. Pour mixture into pie shell. Chill until firm.
Cook potatoes in boiling salted water 15 minutes or until tender; drain. Saute garlic in butter in a small skillet until tender. Add parsley and pepper to skillet. Pour mixture over potatoes, tossing gently to coat.
For crust, mix oil, milk, salt and flour together. Pat into pie pan. Bake at 350° until brown. Cool.
Melt 4 tablespoons butter. Add flour, stirring until smooth. Add milk slowly. Stir all the time until mixture is bubbly. Reduce heat and cook 3 minutes. Add salt, pepper, tuna, peas and onions. Continue cooking until onions soften. Place in baking dish. Top with mashed potatoes, dot with butter. Bake at 450° for 15 minutes or until top is brown.
Dissolve powdered drink in the pineapple juice. Add scoops of lime sherbet and the ginger ale just before serving. Yield: 25 servings. Garnish with fruit slices.
Cook macaroni according to directions on package. Cool. Add all other ingredients. Mix well and chill.
Slice cantaloupe in half and remove seeds. Scoop melon balls from cantaloupe and mix with jello which has been prepared according to package directions. Fill cantaloupe cavity with jello mixture and let congeal. Rest cantaloupe in a small Tupperware bowl to keep from tilting in refrigerator. When congealed, cut halves into quarters and serve with crackers. Yields 4 servings.
Mix thoroughly, the flour, salt and oil. Add enough water to make a soft bread-like dough. Divide into 8 balls and roll out thin; it will be about 8 inches in diameter. Bake on a hot griddle or skillet a few minutes on each side. May be spread with margarine and filled with rice, beans or any desired filling and rolled up, or eaten as is. Makes 8 Chapattis.
Combine melted butter, egg and cake mix. Spread mixture in a 9 x 13-inch pan. Combine softened cream cheese, eggs, brown sugar, powdered sugar, vanilla and salt. Beat until smooth. Spread cream cheese mixture over cake mixture. Bake in preheated 325° oven about 45 minutes or until cake is golden brown on top. Cut into small squares and sprinkle with powdered sugar.
Combine all the ingredients, except cheese; mix well. Form 1-inch balls. Stuff each with either the olives, pineapple, water chestnuts or mushrooms. Coat the balls with Parmesan cheese. Place them on a baking tray; bake at 425° for 10 to 15 minutes. May be frozen before baking. Makes 40 appetizers.
Prepare jello; add cranberries, apples, oranges and pineapple. Let set.
In a greased 2-quart baking dish, combine rice, salt, pepper, corn, 1 can tomato sauce, water, onion and green pepper. Add ground beef and second can of tomato sauce. Add 1/4 can of water and cover with bacon strips. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes or until bacon is crisp. Serves 4 to 6.
Mix butter, mustard and onion; refrigerate overnight. Cut ham and cheese into 2 x 2-inch squares. Spread both sides of each dinner roll with butter mixture. Put 2 to 3 squares of ham and 1 square of cheese onto each roll. Wrap each roll in a small piece of foil. At this point the rolls can be frozen until further use or baked in a 350° oven for 15 minutes, until heated through and cheese is melted. If baking frozen rolls, adjust baked time by 5 to 7 minutes.
Cream shortening with sugar. Stir in egg, molasses and vinegar. Beat well. Sift dry ingredients; stir in. Chill 3 hours.
Fry sausage; drain. Beat eggs, add milk, salt and mustard. In a 9 x 13-inch pan, layer bread, sausage and cheese. Pour egg mixture over all. Place in a cold oven. Bake at 350° for 45 minutes.
Melt butter. Add bread crumbs. Butter baking dish; sprinkle with bread crumbs. Add half the apples, then sprinkle with sugar and cinnamon. Repeat, having top layer of bread crumbs. Cover dish and bake in preheated oven at 350° for 20 to 25 minutes. Remove cover and let crumbs brown.
Cut tips off chicken wings and cut in 2 pieces. Mix ingredients. Pour over wings. Marinate 24 hours. Spread out on cookie sheet in one layer. Bake at 425° for 25 to 30 minutes. Do not add any of the sauce when baking.
Mix all ingredients well. Put in loaf pan or baking dish. Bake at 350° for 45 minutes.
Beat eggs and spices together. Add enough flour to form a stiff dough (like pastry dough). Add beer, mixing thoroughly. Keep adding beer until dough is thin and smooth. Dip fish in flour, then in batter, then fry in deep oil.
Drain and wash canned veggies in colander. Place all ingredients in large, airtight container.
Melt butter. Add flour and seasonings. Stir until smooth. Slowly add hot milk, stirring. When thickened, melt cheese in sauce.
Mix all dry ingredients first in large container with tight fitting lid. Add liquids and mix well. To bake, fill muffin cups or paper liners 1/2 to 2/3 full. Bake at 400° for 15 to 20 minutes. This keeps well in refrigerator for 6 weeks.
Sift flour, measure and sift with salt, sugar, baking powder and cocoa. Combine with melted butter, vanilla and milk. Add to dry ingredients. Add nuts and pour into large buttered baking dish; cover with Cocoa Mix. Pour the water over all and bake at 350° for 40 minutes.
Place butter in heated skillet to melt. Add the sliced potatoes and place the ham steaks over this. Cover and set on low to medium setting for 1 hour. There's no need for salt on the potatoes because the flavor from the ham drains down onto them and flavors them greatly.
Place milk and pudding mix in a large bowl. Beat with wire whip until well blended, about 1 minute. Let stand 5 minutes. Set aside 1/4 cup toffee bits. Gently fold remaining toffee bits and whipped topping into pudding. Pour mixture into pie shell. Sprinkle with reserved toffee bits. Freeze at least 6 hours. Remove from freezer; let stand 10 minutes to soften before serving. Yield: 8 to 10 servings.
Mix all ingredients and bake in a medium casserole dish at 350° for 45 to 60 minutes.
In a large bowl, combine shells, beans and corn. Toss with salsa and garnish with grated cheese. Serve cold.
Prepare first 4 ingredients; mix together with Miracle Whip and garnish with maraschino cherries. Use a little lemon juice on apples to keep them white if not serving immediately.
Boil potatoes until tender. Drain. Mash potatoes, then add remaining items. Bake in 350° oven 1 hour if refrigerated. If baked as made, bake for 30 minutes.
In a 3-quart saucepan combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add milk, cheese and hot pepper sauce (if desired). Cook and stir until the cheese is melted. Garnish with parsley if desired. Yield: 6 to 8 servings (2 quarts).
Mix dry ingredients together. Heat the milk; add molasses. Mix with dry ingredients. Bake in shallow pan in moderate oven. Grind and toast like grapenuts.
Mix all ingredients together. Cover with milk until soggy. Cover dish and bake 1/2 hour at 350°. If still too soggy, take cover off. Cook for a few more minutes.
Cook at 350 degrees for 3 1/2 hours; stir about every half hour. Cook in dishpan about 3/4 from top of oven.
Boil potatoes slowly in water until tender. Do not drain; add butter. Add soup gradually, stirring until smooth. Stir in salt, pepper and ham. Cook for 10 minutes longer. Serve with soda crackers. Yields 5 servings.
Cook broccoli; drain well. Add remaining ingredients. Cook over med. heat, stirring constantly, until thoroughly heated. Yields about 1 quart.