HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat large roasting pan with Pam. Place popped corn in pan. In a heavy pan, melt butter. Add sugar, syrup and salt. Bring to boil, stirring, then let boil for 5 minutes without stirring. Remove from heat; add baking soda and vanilla. Pour over corn; mix well, then bake in 250° oven and stir every 15 minutes. Cook for 1 hour.
Sift dry ingredients together. Cut in shortening. Combine yeast and buttermilk. Add to flour mixture. Shape into rolls or biscuits. Bake at 400° for about 12 to 15 minutes. Will keep in refrigerator for several days.
Unroll crescent rolls into a greased 9 x 13-inch pan. Press seams together. Bake at 350° for 10 minutes. Cream dill weed, cream cheese, mayonnaise and curry powder together. Spread on cooled rolls. Spread vegetables on top. Serve chilled.
Combine ingredients and bring to a boil. Reduce heat and simmer 45 minutes to 1 hour. Remove bay leaves before serving.
Cut unpeeled, washed potatoes into 1 1/2-inch pieces, put in a 2-quart saucepan. Add enough water to cover. Bring to a boil, reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are almost tender. Drain.
Mix cake mix, jello, vegetable oil, eggs and orange juice for 2-3 minutes. Pour in 3 cake pans. Bake at 350° for 25 minutes. Mix confection sugar and lime juice. While layers are warm, pour over layers as a glaze.
Beat egg whites until stiff and add sugar gradually. Add lemon juice and strawberries. Beat all this at high speed until well mixed and fold in 1 cup Cool Whip. Sprinkle 2/3 of crumb mixture in Pyrex dish. Spoon strawberry mixture over crumb mixture and then top with remaining crumbs. Freeze and then enjoy.
Mix together ground beef and tomato sauce. Work thoroughly with hands. Chop onion, pepper and garlic. Stir all this together in large chili pot and brown over medium heat. Add tomatoes and puree.
Mix all together well; roll into egg-size balls. Line pan with foil. Make a tent with foil on top. Bake at 350° for 45 minutes.
In 9 x 13-inch baking dish, combine soup, milk, soy sauce and black pepper. Stir in green beans and half of the onions. Add toasted almonds slivers. Bake at 350° for 25 minutes or until hot. Stir; top with remaining onions. Bake 5 minutes. Makes 8 1/2 cups, or 10 servings.
Brown sausage and onion until done. Drain well and pour into 2-quart casserole dish. Add other ingredients. Cover and bake at 350° until rice is done, approximately 45 minutes.
Mix shortening, sugar, eggs and flavoring thoroughly. Slowly blend in flour. Cover dough. Chill for 1 hour. Heat oven to 350° or 400°. Roll out dough and cut cookies. Place cookies on ungreased cooking sheet. Bake 6 to 8 minutes or until golden brown.
Preheat oven to 350°. Beat egg whites and salt until stiff; add sugar and beat until very stiff. Chop nuts. Mix with flour and add to egg whites after adding vanilla. Drop by spoon onto foil-lined cookie sheet. Place in oven and turn off heat! Leave overnight until completely cold. Do not open oven door for any reason! Chopped dates, coconut or chocolate chips may be added with nuts. Makes 3 to 5 dozen cookies, depending on size.
Saute oleo, onions and celery. Brown sausage and separate with fork. Break up cornbread. Mix all together. Add eggs, cut up. Salt and pepper to taste and sage, if desired. Add juice from turkey giblets to moisten. Put in greased baking dish. Bake at 350° for 35 to 40 minutes.
Cut up chicken into bite size pieces. Tear tortillas into bite size pieces. Then combine all and mix thoroughly. Put in large casserole dish. Bake at 350° for 40 to 50 minutes. (Much better if left overnight in refrigerator before cooking.) Serves 8.
Cook potatoes until tender; drain water off. Add margarine, sugar, eggs, and milk. Beat until there are no lumps. Add vanilla. Pour into pie shells and bake at 350 degrees for 1 hour. You can put coconut on top of the pies the last 15 mins. of cooking and let brown.
Dissolve Jell-O in boiling water. Drain pineapple; reserve juice. Add 1/2 cup pineapple juice to dissolved Jell-O. Add strawberries, bananas and pineapple to Jell-O. Put 1/2 of the mixture into a mold or dish and allow to harden. Spread sour cream over the congealed Jell-O. Chill. Add the remainder of the Jell-O slowly over the sour cream. Chill to set.
Core the middle of each of the squash, saving the insides and placing in a bowl. Add remaining ingredients, mixing well. Stuff each shell full; then make balls if you have extra place in pot. Pour tomato sauce over (and more seasons if desired). Cook, covered, 1 to 1 1/2 hours, until done. Serves 6.
Combine sugar, oil, eggs and vanilla in a large mixing bowl; beat about 1 minute at medium speed of electric mixer. Combine flour, soda, salt and apple pie spice; gradually add to sugar mixture, beating at low speed of electric mixer until blended. Stir apples and pecans into batter. (Resembles cookie dough.) Spoon batter into greased and floured Bundt pan. Bake at 325° for 1 hour and 30 minutes or until a toothpick inserted in center and comes out clean. Cool in pan 15 minutes before removing.
Dissolve jello in 2 cups hot water. Add juice from blueberries and pineapple. Chill until it begins to thicken. Add fruits and nuts. Chill until set. Whip cream cheese, sour cream and sugar. Spread on top and sprinkle with nuts.
Mix all together. Put into an 8-inch square pan. Bake at 325° for 25 minutes. Cut while warm.
Melt oleo in baking dish. Mix dry ingredients. Add milk and mix. Pour over melted butter. Do not stir. Pour fruit over and bake at 350° for one hour. Blueberries and apple are my favorites. Serves 4 - 6.
In a skillet, cook beef and onion over medium heat until meat is done. Transfer to a slow cooker. Add tomatoes, tomato sauce, tomato paste, brown sugar, garlic, basil, oregano, salt and thyme. Cover and cook on low 7 to 8 hours or until heated through. Serve over spaghetti.
Combine the olive oil and butter in a saucepan. Chop parsley and garlic and add to pan. Cook on low for 5 minutes. Add salt and pepper. Drain tomatoes (chopping the solid ones); add with the oregano. Cook slowly for 30 minutes.
Melt butter in heavy pan, stir in flour until smooth, slowly stir in chicken broth & simmer 2 minutes.
Saute celery, onion and green pepper in margarine. Add to other ingredients. Place in greased 1 1/2-quart casserole dish. Bake for 20 to 30 minutes at 350°.
Peel and slice eggplant; coat slices in salt and allow to sit for 30 minutes. In saucepan heat Prego sauce, adding additional chopped onion and garlic (salt and pepper to taste). Allow to simmer while preparing eggplant. Rinse salt off eggplant slices. Dip each slice in egg and then in bread crumbs. Fry in olive oil until lightly brown.
Preheat oven to 350°. In medium saucepan brown ground beef until no longer pink; drain. Stir in spaghetti sauce spices and seasonings, tomato paste, water, butter, basil and thyme. Bring to a boil, then simmer uncovered 10 minutes. In small bowl, combine ricotta cheese with egg; set aside. In medium saucepan, bring 1 quart water to a boil. Add zucchini and cook 2 minutes; remove and rinse under cold water. In 12 x 8 inch casserole, layer half the zucchini, ricotta mixture and meat sauce. Repeat layers. Top with mozzarella cheese and bake uncovered 30 minutes or until cheese is melted.
Cream together sugar and shortening. Add and mix well 2 eggs (1 at a time). Add walnuts and lemon rind. Sift together flour, baking powder, soda and salt.
Blend well the sugar and shortening. Add the egg; mix until well blended. Mix together flour, cinnamon, baking soda, baking powder and cloves. Blend alternately with the applesauce into the sugar-shortening-egg mixture. Add the vanilla, raisins and nuts; mix well. The batter will be thin. Drop by spoonfuls onto greased cookie sheet. Bake for 10 to 15 minutes at 350°.
Cream sugar, eggs, shortening and vanilla. Add flour, soda, cream of tartar and nuts.	Work until soft dough.	Chill 3 hours. Work in enough flour to roll out. Cut in desired shapes or roll dough in small balls and	press out with a floured fork onto a lightly greased baking sheet. Bake at 350° for 8 to 10 minutes until done.
Brown ground beef and the next 4 ingredients in skillet until the beef is crumbly and the veggies are tender; drain. Add cream of mushroom soup and corn, stirring well. Add cooked noodles and 1 cup of the cheese mixing well. Then sprinkle the remaining 1/2 cup cheese on top and bake until cheese is melted, for 15 or 20 minutes. Enjoy.
Season chicken breast with Nature's Seasons. Cut into strips. Saute strips in small amount of vegetable oil. Then add spaghetti sauce and simmer for 30 minutes. Serve over pasta of your choice.
Cook in saucepan over low heat until mixture comes to a rolling boil. Let boil 1 minute. Take off heat and add 3 cups oatmeal. Stir well. Drop by teaspoons on wax paper. Makes 3 dozen.
Set toasted muffins aside. Combine all ingredients except cheese in a bowl. Stir lightly. Top each muffin half with mixture. Put on ungreased cookie sheet. Bake at 350° for 10 minutes. Top with cheese. Bake until cheese is melted.
Bring all ingredients to room temperature. Cream the butter, Crisco and sugar. Blend in eggs, one at a time, until color is gone. Mix in flour and lemon yogurt (begin and end with flour). Add lemon extract. Fold in poppy seed. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done. Remove from oven and let rest for 10 minutes before removing to cake rack.
Add tomatoes to cooked beans. Brown hamburger and onion; add chili powder and salt. Cook until hamburger is brown. Add to beans and tomatoes. Simmer 30 minutes.
Melt margarine over low heat. Mix all other ingredients with margarine until well mixed. Chili powder may be added. Refrigerate unused sauce.
Mix dry ingredients in a large bowl. Mix a well in the center. Add eggs, pineapple, nuts, oil, vanilla and bananas. Stir; do not beat. Will only take a few stirs to mix. Pour into a greased and floured tube pan. Bake at 350° for 75 minutes. Cool in pan 15 minutes before removing.
Use large saucepan. Melt shortening; add brown sugar. When cool, add eggs. Add sifted dry ingredients. If mixture is too stiff to stir, add 1/4 cup milk. Add nut meats, chips and vanilla. The mixture will be fairly stiff. Spread on greased cookie sheet or in pan (10 1/2 x 15 1/2 x 3/4-inch). Bake at 350° for 25 to 30 minutes. Cool and cut in squares.
Fry bacon; discard all but 2 tablespoons of fat. Add the remaining ingredients, stirring over low heat, until all is melted and blended. Serve hot or cold as a spread with crackers. Keeps well refrigerated.
Beat cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of the mixture; set remainder aside.
Mix sugar, egg, milk and Bisquick in bowl; beat vigorously for 30 seconds. Batter will be lumpy. Stir in fruits and nuts; pour into well-greased 9 x 5 x 3-inch loaf pan. Bake in preheated 350° oven for 45 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.
Cream shortening, sugar and brown sugar. Mix in eggs and vanilla. Sift flour, soda and salt. Fold into small balls and place on greased cookie sheet. Flatten with pecan half. Bake at 350° for 10 minutes.
Mix brown sugar, sugar and Karo syrup. Heat in microwave on High for 4 minutes. Add peanuts, butter and salt. Heat in microwave on High for 5 1/2 to 6 minutes. Add vanilla and baking soda. Pour onto pan sprayed with Pam. Spread with spatula sprayed with Pam. Cool and crack.
If ripe tomatoes are used, peel and then chop. Combine with remaining ingredients, except peppers, in order named in a large kettle. Simmer uncovered until thick. Add jalapeno peppers the last 15 minutes so they will stay hot. Pour at once into clean hot jars and adjust covers as jar manufacturer directs. If they don't seal, turn them upside down in the saucepan with a little water and boil about 6 or 7 minutes. Enjoy this sauce with chips, tacos or any other food you want to spice up.
Mix dry ingredients. Add fruit, beaten eggs and vanilla. Grease loaf pans. Bake at 300° for 1 hour or more, according to size of pan.
Saute onions in butter for 15 minutes or until caramelized. Add raisins and nuts. Stir-fry for 2 more minutes. Turn up high and add brandy and wine; 2 to 3 more minutes of stir-fry. Add steamed carrots long enough to absorb other flavors.
Pour cold water in bowl. Sprinkle gelatine on top of water. Place bowl over boiling water and stir until gelatine is dissolved. Cool. Add mayonnaise, fish, celery, olives, salt, vinegar, paprika and dash of cayenne (if desired). Turn into mold or molds that have been rinsed in cold water and chill.
Gradually pour cornmeal into boiling water, stirring constantly until thickened, about 3 minutes. Combine pinto beans with onions, olives, garlic salt and Tabasco sauce. Pour mixture into a 2-quart oblong baking dish. Spread cornmeal on top. Sprinkle with grated cheese. Bake at 350° for 45 minutes. Serves 4 to 6.
Mix salt, sugar, m.s.g., and tenderizer together. Place in Tupperware container long enough to let the pork lie straight. Roll the meat in the dry sugar combination to coat. Cover and store in refrigerator. The meat will cause the dry sugar to create a syrup. Turn the meat 2 or 3 times a day for 2 or 3 days to marinate.
Combine broccoli, Velveeta cubes, bread crumbs and bacon in 1 1/2-quart saucepan. Cook over low heat, stirring occasionally until cheese is melted. Unroll dough. Separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with cheese mixture. Roll up, starting at wide end. Place on greased cookie sheet. Bake at 375° for 11 to 13 minutes or until golden brown.
Cream shortening and sugars thoroughly. Beat in eggs and vanilla. Sift together flour, baking soda and salt. Stir into creamed mixture. Mix in oats and nuts. Drop from teaspoon onto ungreased cookie sheet. Bake in moderate oven (350°) for about 10 minutes. Makes about 5 dozen cookies.
Microwave all ingredients together, except sour cream, until hot. Mix in sour cream. Top with a few sprinkles of cheese. Serve with corn chips.
Melt bits and peanut butter in double boiler. Add cornflakes and stir. Add nuts and coconut.
Combine chicken, broth, vegetables and seasonings in large pot. Simmer until vegetables are tender. Cut cheese into chunks and add to soup, stirring until melted.
Heat oven to 375°. Unroll dough into 4 long rectangles. Firmly press perforations to seal. Place ham slices on rectangles. Spread with mustard; sprinkle with cheese. Starting at shortest side, roll up each rectangle; press edges to seal. Coat rolls with sesame seeds. Cut each of the 4 rolls into 5 slices, forming 20 pieces. Place cut side down on ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.
Cook squash with onion, sliced until tender. Drain and mash coarsely. Add margarine, salt, pepper and milk. Stir in slightly beaten eggs.
Mix cream cheese with oregano and thyme. Spread on bottom of a 9-inch pie pan. Top with 1 cup cheese and pizza sauce. Sprinkle peppers over top. Top with additional 3/4 cup cheese. Bake at 350° for 15 to 20 minutes. Serve hot with breadsticks.
Mix all ingredients together. Form into small balls. Bake at 400° until golden, approximately 20 minutes. Serve warm. Enjoy!!
Mix together lemonade, lemons and milk. Fold together with Cool Whip and pour into pie shell; freeze. Good served with fresh peaches, strawberries, etc., or sprinkle with a few crumbled graham or cookie crumbs.
Pick crab meat carefully and shred it fine. Mix with enough mayonnaise to hold together. Season with Worcestershire sauce and Mexican pepper. Peel cucumber and chop it fine. Season lightly with salt and pepper. Spread a thin layer of cucumber on each bread round. Cover with a mound of crab meat, well smoothed. Place under the broiler to brown lightly. Decorate with parsley sprigs before serving. Makes 24 canapes.
Cook macaroni as directed. Drain and set aside. Brown sausage, onion and pepper in large skillet; drain grease. Add soups, milk and macaroni. Mix together thoroughly. Pour into greased casserole dish. Bake at 350° for 30 minutes. Before removing from oven, add slices of cheese to top to melt.
Heat oven to 400°. Cook and stir ground beef and onion; drain. Stir in salt and pepper. Spread in pie plate (10 x 1 1/2-inch). Sprinkle with cheese. Pour in remaining ingredients. Bake until golden brown, about 30 minutes.
Mix top ingredients in a bowl; set aside. Cut apples up; measure in casserole dish. Take apples out; spray dish with Pam. Put apples back in dish. Mix mixture in with apples. Bake at 375° for 45 minutes or until brown.
Make solution of water, salt, vinegar and pepper; heat to boiling point. Fill crock with cukes, placing dill between layers. Add hot solution. A slice of onion or garlic may be added to boiling liquid if desired. Cover crock and let stand several days before using. Makes 3 gallons.
Place in greased baking dish the sliced apples. Next mix together until crumbly the sugar, baking powder, salt, flour and egg; put over apples. Melt 1/3 cup butter and pour over crumb mixture. Sprinkle with cinnamon. Bake 30 minutes at 325°.
Preheat oven to 400°. Grease 12 muffin cups. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, blend egg, orange peel, juice and oil; stir into flour mixture until moistened. Stir in cranberries and nuts. Spoon into muffin cups. Sprinkle with 2 teaspoons sugar. Bake for 18 to 22 minutes, or until lightly browned. Cool 5 minutes; remove from pan. Makes 12.
Drain juice from fruits except mandarin oranges. Add enough water to make 3 cups; heat. Add pudding mixes and stir until thick; cool. Add bananas and drained canned oranges. Stir in fruit. Store in refrigerator.
Mix together the ground beef and rice. Stir in the salt, black pepper, celery salt, green pepper, grated onion and garlic. Form into 18 small meat balls. Pour the tomato juice into a large skillet. Add the cloves, Worcestershire sauce and sugar. Mix well. Add the meat balls. Cover and simmer over a low heat 1 hour or until the rice in the center of the meat balls is tender. Occasionally remove the lid and turn the meat balls over if they are not completely covered with the tomato juice. Add more tomato juice to make more sauce, if desired. Some of the rice will cook into the tomato juice and thicken the sauce. Serve on a hot platter. Yields six to eight servings.
In frying pan, brown noodles in margarine until golden brown. Add rest of ingredients and stir. Pour into buttered 13 x 9 inch pan and bake 45 minutes at 350 degrees.
Bring sugar and 7 cups water to a boil in saucepan, stirring until sugar is dissolved. Cool. Bring remaining 2 cups water to a boil in saucepan. Add tea bags. Cool; remove tea bags. Combine sugar syrup, tea mixture, lemonade concentrate and orange juice concentrate in large freezer container; mix well. Freeze for 24 hours, stirring several times. Store in freezer. Fill glasses half full with slush. Add ginger ale and mix gently.
Combine the mango puree, sugar and orange juice in heavy saucepan. Stirring constantly, bring to a boil. Reduce heat to simmer and continue cooking until thickened, about 8 to 10 minutes. Remove from heat and stir in Key Lime juice and extracts. Serve over ice cream.
Saute onion, green pepper and celery in 2 tablespoons margarine until tender. Melt remaining margarine. Blend in flour, salt and pepper. Gradually stir in milk. Add bouillon cube and sauteed vegetables. Cook over medium heat, stirring until mixture comes to a boil. Remove from heat. Stir in remaining ingredients. Pour into 2-quart casserole. Combine bread crumb and cheese. Sprinkle over top of casserole. Bake at 400° for about 30 minutes until hot and bubbling.
Melt butter in skillet. Put all ingredients into pan (except cheese) and cook until tender. Now sprinkle cheese over the top and cook, covered, for 5 minutes so that cheese melts. Serve over pasta. Excellent!
Combine butter and bread crumbs. Mix well and set aside. Combine eggs, sugar and milk; beat well. Add bread crumb mixture and pineapple, stirring well. Pour into lightly greased 2-quart baking dish. Bake, uncovered, at 350° for 1 hour.
In skillet, cook zucchini and onion in oleo until tender (approximately 10 minutes). Stir in parsley and seasonings.
In a large bowl, combine orange, apple and pear slices. In a small bowl, combine oil, vinegar and honey. Blend well. Pour over fruit and toss to coat. Arrange fruit mixture on 6 lettuce lined salad plates. Sprinkle each with heaping tablespoonful of almonds.
Mix all ingredients. Mix the first five ingredients together. Then pour and mix with cabbage and carrot. Refrigerate a couple of hours.
Mix all together and put into greased 9 x 13 pan. Top with 1/2 cup crushed corn flakes and 1/4 cup butter. Cover with foil. Bake at 350° for 1 hour.
Mix all the ingredients except for the dressing and chips. Add the last 2 ingredients just before serving.
Bake brownies and let cool. Put fork holes in them and pour liquor over the top. Make pudding according to the package directions. Starting with pudding, alternate pudding, brownies, candy bars and Cool Whip in layers in large bowl. Top with Cool Whip and some of the crushed candy bars.
Brush chicken pieces with butter. Roll in cracker crumbs. Arrange pieces in a flat microwave baking dish. Cover with waxed paper. Microwave at High 12 to 15 minutes. Rotate dish 1/2 turn halfway through microwaving time. Let stand, covered, 2 to 3 minutes. Makes 4 servings.
In 2-quart glass bowl, micro-melt the butter about 1 minute. Stir in dry mix and milk. Cook, uncovered, until boiling, about 3 minutes, stirring occasionally. Cook 1 minute more, stirring every 15 seconds. Add vanilla. Beat in sugar; stir in nuts or cherries. Pour into buttered 10 x 6 x 2-inch baking dish. Top with nut halves, if desired. Chill; cut in squares and store in refrigerator.
In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle 1/2 tsp. salt and 1/4 tsp. black pepper over chicken. Remove from skillet and set aside. In the same skillet fry the onion, garlic and tomato for 2-3 minutes. Add the carrots, olives and capers and mix well. pour in chicken broth and add cooked chicken back into skillet. Bring to a boil, cover skillet and reduce heat. Cook until broth has been absorbed, about 10-15 minutes. Add peas. Heat oven to 300F. Cook rice. Place chicken in baking dish and cover with foil, poke 6-8 holes in top of foil to allow the steam to escape. Bake for 30 minutes, spoon mixture over chicken one time during baking. Garnish with red pimento slices, egg slices and sprinkle with Parmesan cheese. Serve with rice, salsa and vegetables. Serves 6.
Cream butter and sugar. Sift dry ingredients together. Add mashed bananas to first mixture then flour and nuts. Bake in greased loaf pan at 350° approximately 1 hour.
In a Dutch oven, add meat, onion and enough water to cover. Simmer until meat is tender and starts falling from the bone. Remove meat and let cool; remove from bone. Chop or shred meat. While you are removing meat from bone, bring water to a boil and add all but the potatoes. Simmer 1 hour or until almost tender. Add meat and potatoes; simmer until potatoes are tender. You may remove the onion or chop it up after the meat is tender.
Bring rhubarb to boil with sugar on low heat. When it starts to boil hard, boil 5 minutes. Add jello. Stir until jello dissolves. Put in pint jars and seal. Makes 5 pints.
Brown sausage. Drain. Set aside to cool. In a bowl, combine Bisquick, cheese, milk and sausage. Mix together thoroughly. Make into balls or spoon drop onto ungreased pan. Cook in oven 10 to 15 minutes at 375°.
In a large bowl, mix all the ingredients together. Place in a 9-inch baking dish, which has been sprayed with Pam. Bake at 350° for 40 to 45 minutes or until golden brown.
Saute onion in margarine until tender. Add broccoli. Cook 5 minutes. Add rice, soup and Cheez Whiz. Mix together. Place in 1 1/2-quart casserole dish. Bake at 350° for 25 minutes, covered, then 20 minutes, uncovered.
Preheat oven to 375°. Stir soup until smooth; add milk, stuffing, chicken, broccoli, stuffing and celery. Mix well. Spread into 13 x 9-inch baking dish. Bake 35 minutes. Top with cheese. Bake until cheese melts.