HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together with electric mixer or in blender. Chill overnight. Serve with assorted crackers.
In a blender or food processor, combine all ingredients. Process until smooth. Makes 4 (8 ounce) servings.
Brown sausage for 15 minutes. Add vegetables and cook 15 minutes; drain. Set aside. Mix 1/2 can cream of mushroom soup with sausage.
Lightly brown bacon and onion. Remove from heat and drain. Stir in beans and all other ingredients. Bake in shallow dish at 350° for 30 minutes. Serves 6.
Combine hot milk and cheese. Blend 1/2 cup crumbs, fat, pimento, onion and parsley. Add to milk mixture. Blend in eggs. Cool.
Mix all ingredients. Cook on low heat and slowly bring to a boil, stirring constantly, until sugar dissolves. Simmer on low heat for about 10 to 20 minutes. When cool, pour into jar and store in cool place.
Cream butter and sugar. Add eggs, one by one, beating after each addition. Add flour gradually and continue to beat until very smooth. Pour into 2 dozen muffin tins lined with paper cups. Sprinkle with powdered sugar and bake at 375° for 15 to 20 minutes.
Pour fruit pie mix (aple, blueberry, cherry, etc.) in bottom of baking dish. (Square or rectangular pans are better.) Sprinkle lemon juice over mix. In large bowl combine cake mix, nuts and melted oleo or butter. Mix well. Sprinkle evenly over pie mix. Bake at 350° for 40 to 50 minutes, until golden brown on top. Serve warm.
Cut up broccoli into florets and place in a large bowl. Add brown sugar, vinegar, mayonnaise and celery seed. Mix all together and chill 5 or 6 hours.
Sift the first 3 ingredients together. Cream shortening and confectioners sugar. Blend in vanilla and eggs (one at a time). Measure milk. Add alternately with dry ingredients and beat thoroughly. Fold in walnuts and cherries. Pour into well-greased, lightly floured 10-inch tube pan. Cut gently through batter. Bake in a 350° oven for 60 to 65 minutes. While warm, spread top with butter and sprinkle with cinnamon and sugar.
Combine sweet potatoes, shortening, spice, sugar, baking powder, milk and enough flour to make thick dough. Knead out in tray or pan, then make into biscuits and place on cookie sheet. Bake at 325° until golden and done.
Spread soft cream cheese in pan, top with chili over cream cheese. Sprinkle grated cheese on top. Put in oven until cheese is melted. Serve with taco chips. Makes an approximately 10 x 5-inch pan.
Tenderize meat and cut in 3/4-inch strips. Dredge with flour, salt and pepper. Brown in hot butter. Add onions, mushrooms and garlic. Combine sour cream, soup, Worcestershire sauce, Tabasco sauce and green pepper. Pour over meat. Cover; cook on high heat, then reduce to simmer. Serve over egg noodles. Sprinkle with fresh grated Parmesan cheese. Serves 4 to 5.
Cut cheese in squares. Put cheese and chili in crock-pot and heat slowly. Serve warm with chips. Serves 4.
Melt oil, cocoa and butter in a saucepan; cool. Beat eggs. Stir in sugar, then add chocolate mixture. Fold in flour and vanilla. Drop by teaspoonfuls onto heated waffle iron. Bake for 90 seconds. Lift out by edges with a fork. Frost; sprinkle with nuts or candies.
Rinse cans of soup with 1/2 water; add this to the casserole.
Boil and debone chicken and place in bottom of casserole dish (save broth). Heat soups and milk. Pour over chicken. Mix together stuffing mix with broth and margarine. Put mixture on top and bake 40 minutes at 350°. Serves 12.
Melt butter; add cocoa and sugar. Beat eggs; add them slowly. Add vanilla and flour. Mix until smooth. Grease and flour a 13 x 9-inch pan. Bake for 40 minutes at 350°.
Preheat oven to 450 degrees. Grease a 7-inch iron skillet. In a medium bowl, combine all ingredients and mix well. Pour the batter into the iron skillet and bake for about 20 minutes. Remove from pan immediately. I like to put a dinner knife (or some other utensil) underneath the bread to lift it off the plate slightly until ready to serve so that the bottom won't get soggy.
Combine butter, cream, sugar and salt. Boil on medium heat, stirring constantly. Boil 4 to 5 minutes. Remove from heat; stir in marshmallows, chocolate morsels, nuts and vanilla. Stir 1 minute or until melted. Pour in foil-lined pan. Chill until firm.
In a large mixing bowl, cut broccoli, cauliflower and onion in small pieces. Add sunflower seeds and dressing (enough to coat salad ingredients).
Dice salt pork; saute in large saucepan until brown. Add squirrel pieces; brown lightly. Add 2 quarts water; simmer until squirrels are tender, adding additional water, if needed. Add rice, catsup, onion and seasonings; cook over low heat, stirring frequently, until rice is tender.
Put oil in pot and let it get hot. Cut okra in small circles; salt and pepper to taste. Put into oil and fry, stirring often to keep from scorching. Chop onion and garlic and add as soon as the okra begins to brown. Cook 5 minutes. Add tomato paste and one quart of water. After it is boiling, put in shrimp, crabs and ham. Cover with lid and cook on very slow fire for 1 1/2 hours. Serve with boiled rice.
In a 9 x 13-inch greased baking dish, place 1/2 of the tortillas. Cover with 1/2 of chicken and onion. Repeat layers.
In a mixing bowl, beat eggs and sugar. Add the potatoes, buttermilk, butter and vanilla. Mix well. Cover and refrigerate for 1-2 hours on a floured surface, roll dough to 1/2 inch thickness. Cut with a 1 1/2 inch doughnut cutter. In an electric skillet or deep fat fryer, heat oil to 375°. Fry doughnuts, a few at a time for 2 minutes on each side or until browned. Drain on paper towels. Roll in sugar if desired.
Beat Eagle Brand milk, eggs, sugar, vanilla and pudding mix with mixer. Pour mixture into 6-quart ice cream freezer; fill rest of way with whole milk. Follow freezer instructions to freeze. My freezer takes 30 minutes.
Drain and squeeze excess water from artichoke hearts. Mix all ingredients and bake at 350° for 25 to 30 minutes. Serve with crackers or mini rye loaf.
Roll half of mixture on floured board. Work dough to edge of pan. Fill with canned fruit. Roll remaining dough. Place dough on top. Close edges and press down in sides of pan. Bake in 400° oven for 15 minutes on bottom rack. Then move to top rack at 375° for 15 minutes. Cut in squares.
Cream oleo, sugars, eggs, peanut butter, water and vanilla. Mix flour and soda. Add to creamed mixture. Mix well. Add oatmeal, chocolate chips and nuts. Drop by teaspoon on baking sheet. Bake at 350° for 10 to 12 minutes.
Beat egg whites stiff; add brown sugar and vanilla and beat again. Dip pecan halves in egg whites and place on greased cookie sheet. Bake in preheated 250° oven for 20 minutes. Cut heat off and leave in oven for 30 minutes. Allow to cool before placing in storage container.
Preheat oven to 400°. Arrange potatoes and peppers alternately in spoke pattern in a large, shallow 12-inch round baking dish. Pile the onions in center. Scatter garlic on top. Drizzle with olive oil. Sprinkle with rosemary, salt and pepper. Bake until veggies are lightly golden and tender, about 45 minutes. Serves 4. Contains 245 cal, 4 g protein, 11 g fat, 35 g carbohydrates, 700 mg salt and 0 mg cholesterol.
Mix all ingredients together. Place in casserole dish and bake at 350° for 1 to 1 1/2 hours.
Boil eggs 10 minutes. Soak boiled eggs in cold water for 15-20 minutes. Peel eggs and cut lengthwise. Take yolks and put into large bowl. Mix remaining ingredients well. Fill mixture into egg halves. Sprinkle paprika for a dash of color. Refrigerate until served.
Brown meat with oregano and pepper to taste. Drain well. Melt Velveeta and mix with	the meat. Spread on slices of party rye. Sprinkle Mozzarella on top and add 1/2 stuffed olive. Place under broiler for a few minutes until cheese is melted. Serve while hot. These may be prepared ahead of time and frozen, then popped under the broiler.
Mix all of the ingredients together and set aside. Take 1 (8 ounce) can crescent rolls and pinch 2 triangles together to make a square (pinch seams tightly). Put about 1/2 cup of chicken mixture on each square. Pull up corners and pinch seams together. Brush with melted butter and sprinkle with bread crumbs. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes.
Place cake layers, top sides up, in 2 clean 9-inch cake pans. Pierce cake with a large wooden fork handle at 1/2-inch intervals. Dissolve each flavor of gelatin completely in 1 cup boiling water in separate bowls. Carefully pour 1 flavor gelatin over 1 cake layer and 1 flavor gelatin over second layer. Refrigerate for 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup Cool Whip. Unmold the second cake layer; carefully place on first layer. Frost top of cake with remaining Cool Whip. Refrigerate for at least 1 hour or until ready to serve. Garnish as desired.
Cut hot dogs crosswise in 3 pieces. Cut each piece in half lengthwise to make 6 pieces. Slit each piece through ends, leaving 1/4-inch joined in center. Set aside.
Drain kidney beans and soak in vinegar for 1 hour. Drain all vegetables. Cook and drain macaroni. Add all together.
Brown ribs under broiler. Brown onion in fat. Mix ingredients together and pour over ribs and bake in cooking bag at 325° for 2 hours.
Mix together. Spread thin layer on tortilla shells. Roll up and chill. Slice and serve with salsa.
Combine all ingredients, except coconut, in blender and blend on low speed for 3 minutes. Pour into buttered pie pan. Let stand for 5 minutes. Sprinkle with coconut. Bake at 350° for 40 minutes.
Heat tomato soup, Jell-O, cream cheese and water until cream cheese is melted but not boiling. Mix thoroughly. Add remaining ingredients and mix thoroughly. Serve with veggies. Makes a large quantity but can be frozen.
Mix oleo and flour for crust; press on bottom of a 13 x 9-inch pan. Sprinkle with nuts and bake at 325° for 15 minutes.
Cream together margarine and fructose; beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheet, 2-inches apart. Bake at 375° for 8 to 10 minutes. Yields 30 cookies. Exchange: 1 bread, 1/2 fruit and 1/2 fat.
Brown beef; drain. Add taco seasoning. Stir in water, beer, tomato paste and hot pepper. Simmer, covered, for 10 minutes. Stir in grated Cheddar. Bake at 325° for 5 to 10 minutes. Freezes well. Reheat in oven or microwave. Serve with tortilla chips.
Mix ingredients. Marinate overnight, turning occasionally. Bake with marinade about 1 to 1 1/2 hours at 350°. When done, broil to desired crispness.
Melt caramels with water in saucepan over low heat. Stir frequently until smooth. Pour over cereal and peanuts. Toss until well coated with greased fingers; press mixture into greased 9 x 13-inch pan. Sprinkle chocolate and butterscotch chips over top. Place in 200° oven for 4 to 5 minutes. Spread softened morsels until blended to form frosting. Cool, then cut into bars.
Clean chicken breasts and sprinkle salt over chicken. Cook until tender in water. Keep liquid to use in stuffing mix. In a casserole dish, put deboned chicken breasts. Add the mushroom soup over the breasts, then on top, add stuffing mix fixed according to the mix instructions, using liquid from cooking chicken breasts instead of water. Place in oven at 325° and cook until mixture is hot.
Combine milk, 1/4 cup sugar, shortening and salt in a small mixing bowl; stir until shortening melts. Cool to lukewarm (105° to 115°). Dissolve yeast in warm water in a large mixing bowl. Stir in 1 teaspoon sugar; let stand 10 minutes. Add milk mixture, egg, orange rind and nutmeg; mix well. Stir in enough flour to form a soft dough.
Boil together until it spins a good thread (about 5 to 8 minutes). Pour over 5 quarts popped popcorn. Form into balls.
Mix cake according to directions, except use milk instead of water. Bake as usual. While cake is hot, poke holes in it. Pour over top of cake the following: crushed pineapple and sugar that you have mixed and brought to a boil. Cool. Blend cream cheese, milk and vanilla pudding. Spread over top. Layer with sliced bananas. Follow with layer of Cool Whip. Sprinkle with cherries, pecans and coconut. Refrigerate.
Wash and trim venison of any fat or cartilage. Make a paste of the other ingredients. Make 1 inch deep slits in the meat 2 inches apart all over meat and stuff each slot with paste.
Heat milk, sugar, salt and oil until warm. Remove from stove. Add the yeast. Mix until yeast is dissolved. Add the flour. Mix. Roll out and cut. Place in greased pan. Brush with melted butter. Let rise 1 hour. Bake at 325° until brown. These are quick rolls that you can make up about 1 1/2 hours before you serve them.
Cream butter and sugar well. Add one egg at a time. Beat well after each egg. Add lemon juice and almond extract. Sift in (fold in) flour. Bake in paper lined stem pan at 300° for 1 hour and 15 minutes.
Mix beans with taco sauce over medium heat. Spread in bottom of serving dish that is 2 to 3-inches deep. Mix picante sauce with mashed avocado; spread on bean mixture. Add in layers the sour cream, olives, tomato, onion and finally cheese. Serve with Doritos, Fritos or tostados. You need a spoon to start, then chips. Do not make more than 1 hour ahead and do not refrigerate.
Mix all ingredients, except corn flakes, mushroom soup and consomme. Shape into small log shapes and roll in corn flakes. Place in 9 x 13-inch pan. Pour mushroom soup and consomme (or water) over top. Bake 1 hour at 300°. Makes 12 servings.
Brown chops on both sides in drippings in a heavy skillet. Place in a 2-quart shallow baking dish. Saute onion and celery in remaining drippings. Blend soup with water; add to skillet with rice, mushrooms and seasonings. Cook to boiling; pour over chops. Bake, uncovered, at 350° for 15 minutes. Cover and bake for 45 minutes longer.
Blend all ingredients. Pour into a 9 x 13 x 2-inch greased and floured baking dish and bake for about 35 minutes at 325°. Makes 2 dozen.
Mix all ingredients; put in casserole dish with sides about 2 to 3 inches deep. Let chill until firm.
Melt the cream cheese, margarine and milk over low heat; add jalapeno peppers and salt. Stir in corn. Bake at 350° for 20 to 30 minutes, covered.
Boil sugar and water together until sugar is dissolved. Cool. Add the fruit juices. Crush 5 bananas with a fork (or process in blender with some of the fruit juice mixture). Mix the bananas with fruit juice mixture and freeze. Remove from freezer one hour before serving time. Mix 16 ounces of 7-Up to 1 quart punch. Serve slushy.
Sift dry ingredients: flour, cocoa, baking soda, sugar and salt. Add vanilla, mayonnaise and water to dry ingredients and mix. Put into a 13 x 9-inch pan. Bake at 350°. Check with toothpick to make sure cake is done.
Combine sugar, butter and milk and bring to full boil for 5 minutes. Stir in marshmallow and peanut butter. Remove from heat and add vanilla. Beat mixture until cooled down. Pour into a 13 x 9 x 2-inch pan.
In iron pot (or flameproof casserole), saute onion in 1 tablespoon of oil until golden. Mix all seasonings together. Layer vegetables sprinkled with seasonings; drizzle with remaining oil. Cover and bake at 350° for 1 hour. Add sliced tomatoes; top with cheese and bake, uncovered, for 20 to 30 minutes, until cheese is thoroughly melted and bubbly. Serves 4.
Brown sausage and ground beef; drain off excess fat. Dice cheese and stir into meat until melted. Stir in next 4 ingredients. Spread on rye bread and bake in a 350° oven until bubbly.
Season chops to taste and brown in small amount of fat on both sides. Pour fat off after browning. On top of each chop, place 1 slice onion and pepper. Place 1 tablespoon of rice on each. Mix soup and milk. Pour over top of all chops. Cover and simmer 1 hour.
Mix all ingredients; add milk to make doughy mixture. Chill about 30 minutes. Roll dough; cut in shapes. Bake at 350° for about 9 minutes.
Mix salt, pepper and dressing. Divide into 2 equal portions. Make batter of buttermilk, eggs and half the salt, pepper and dressing. Mix remaining seasonings into flour. Soak chicken in milk mixture. Roll in flour until coated. Fry in hot oil for about 20 minutes.
Mix all ingredients thoroughly using only 1/2 of tomato sauce. Press in bread loaf pan. Mix together the topping.
Mix together and bake according to directions on cake mix. Pour into two greased and floured 9-inch baking pans.
Sift flour, baking powder and salt together into a bowl (or use self-rising flour which has baking powder and salt in it). Cut shortening into flour with a fork until you have pea sized balls. Stir in enough milk to make a soft dough. Turn dough out onto a floured surface and knead gently. (Try to handle your biscuit dough without touching it! That's how gentle you need to be.)
Heat oven to 350°. Brown meat, green onions and garlic in a skillet. Drain fat and season meat with salt and pepper. Mix together melted butter, sour cream, cheese and pimento. Add meat and sour cream mixture to noodles; pour into a 2 qt. casserole and bake for 30-35 minutes, until lightly browned.
Crush pretzels (not too fine). Add melted butter or margarine and sugar. Put into 9 x 13-inch pan and bake at 400° for 8 minutes. Cool.
Stir soup. Blend in milk. Arrange alternate layers of potatoes, onion and sauce in 1 1/2-quart casserole dish. Dot top with butter; sprinkle with paprika. Cover; bake at 375° for 1 hour. Uncover; bake 15 minutes more until done. Makes 4 to 6 servings.
Mix in a pan the sugar, cocoa, milk and margarine. Cook on medium heat until it starts to boil. Remove from heat for 1 minute. Add vanilla, salt, peanut butter and oats. Stir well. Drop by teaspoon on wax paper. Eat.
In large kettle, saute the onions, garlic and peppers in olive oil slowly. Add carrots, tomatoes and salt. Simmer.
Steam broccoli for 4 minutes; add rest of ingredients and top with cracker or bread crumbs. Top with cheese and cook at 375° for 25 to 35 minutes.
Cut chicken off bones; set aside. Combine soups, broth, Ro-Tel and salt and pepper to taste. In a 9 x 13-inch baking dish, layer tortillas, cheese, onion, chicken and soup. Makes 3 layers. Cover with grated cheese. Bake at 350° for 45 minutes, or until hot throughout.
In large pot put all ingredients and cook at high heat until it starts to boil, then turn down to medium low and cook until all vegetables are soft. Add cornstarch dissolved in about 1 cup of cold water and stir into vegetables to thicken sauce, then put in sterilized jars. Process 15 minutes in waterbath canner.
Mix flour, onions and seasoning. Tear a large piece of Reynolds wrap and spread butter on bottom and top. Sprinkle flour mixture on both sides of meat. Using plenty of butter, wrap meat in foil, tearing more foil and wrapping the meat in the opposite direction. Bake for 2 hours at 350°, turning every 1/2 hour.
Combine pineapple, orange rind, pulp and sugar in a large saucepan. Cook over medium heat, stirring occasionally, until mixture boils and sugar dissolves; boil 15 minutes. Add strawberries and boil until thick, about 20 to 30 minutes, stirring frequently. Pour quickly into sterilized jars. Cover at once with metal lids and screw bands tight. Process jars in boiling water bath for 10 minutes. Yield: 3 pints.
Mix all ingredients in saucepan on top of stove. Cook for 2 hours on low heat. Pour over cooked rice or mashed potatoes. Very good.
Combine all ingredients except franks in Dutch oven or crock-pot. Mix well. Bring mixture to boil; stir in franks and heat 3, then simmer 20 minutes. Serve warm. Yields 15 to 20 appetizer servings.
Sprinkle inside and out of the fish with spices and lemon juice. Chop vegetables in a food processor and saute them in margarine until soft. Stuff each fish with sauteed vegetables and wrap them loosely in foil. Bake in oven at 450° for 15 to 20 minutes.
Drain beets, reserving 1/3 cup liquid. In saucepan, combine sugar, cornstarch and salt. Stir in reserved beet liquid, vinegar and oleo. Cook and stir until mixture thickens. Add beets; heat through.
Cook ground beef in stew pot until brown; drain. Stir in rest of ingredients and break up tomatoes. Heat to boiling; reduce heat and cook, uncovered, 20 minutes.
Mix the ingredients well. Makes 3 layer cake or 1 (13 x 9-inch) square cake. Bake for 30 minutes at 350° (using 3 layers) or bake 45 to 50 minutes in a 13 x 9-inch pan.
Select small, young beets; cook until tender. Dip into cold water. Peel off skins. Make syrup of other ingredients. Pour over beets and boil for 10 minutes. Pack into sterilized jars and seal at once.
Melt butter or margarine and chocolate in a double boiler. Add remaining ingredients. Mix all together well. Pour into a well buttered 9-inch pie plate. Bake at 350° for 20 minutes. Serve hot with ice cream.
Cook five minutes, until clear (cool). Pour over strawberries in a baked crust, use whole or sliced berries. Chill until set. Serve with whipped cream, Dream Whip or ice cream.
While making cookies, preheat oven to 375°. Beat egg whites until stiff. Continue to beat while gradually adding sugar and add vanilla. Fold in chips and nuts. Drop by teaspoonfuls onto foil covered cookie sheets. Put in oven and turn oven off. Leave 8 to 10 hours. Do not open oven door during this time.
Mix everything together until it's nice and gloppy. Heat deep fry oil to 350°. Drop the glop into the oil by tablespoons. As they fry, the globs of glop will turn into brown, crispy, delicious fritters.
Whip cream. In large bowl combine milk, extract and food coloring; mix well. Fold in cream and chips. Pour into 9 x 5-inch loaf pan; cover. Freeze 6 hours.
Combine all ingredients in crock-pot.	Cook for 6 to 8 hours. Serve with corn bread. Enjoy.
Grease 9 x 13-inch pan. Mix first three ingredients and pat into pan. Mix eggs, sugar and cream cheese until smooth. Spread over crumb crust. Bake at 350° for 20 minutes. Let cool. Mix pie filling with lemon juice. Spread over cream cheese mixture. Top with whipped cream (sweetened to taste). Refrigerate about 8 hours.
In a glass baking dish, place uncooked scallops; pour lime juice over them and let stand covered for 1 hour. Stir in uncooked shrimp, chopped avocado (coarse), onion (fine), olive oil and coriander; refrigerate, covered for 8 hours or overnight. Spoon scallop-shrimp mixture into a dish that is then placed in a large bowl of crushed ice for serving. Garnish with lime slices.
Drain vegetables and mushrooms. Place 1/2 ingredients in order listed in a buttered casserole dish. Repeat layers. Bake at 350° for 30 minutes.
Place cake on serving plate. Slice a 1-inch layer from top of cake and set aside. Cut around cake 1 inch from outer edge down to 1 inch from bottom. Then cut around cake 1 inch from inner edge down to 1 inch from bottom. Gently pull out cake from between cuts, leaving 1 inch on bottom. Tear removed cake into pieces.
Use pastry blender to cut sour cream and shortening into dry ingredients. Bake at 350° until golden brown. Makes 20 biscuits.
Mix beaten egg whites with Italian seasoning until mixed. Add potatoes; stir until completely covered. Spread potatoes on cookie sheet that has been sprayed with cooking spray. Bake at 350° until done, stirring occasionally.
Bring sugar, butter, milk and cocoa to a boil. Continue boiling for 5 minutes. Remove from heat and add peanut butter, vanilla and oats. Spoon onto wax paper and cool.
Preheat oven to 375°. Mix brownie mix as directed. Place parchment paper on a 15-inch baking stone. Pour brownie mixture on the parchment paper and spread into a 14-inch circle. Do not try without parchment paper because the batter will run while baking. Bake 15 to 20 minutes, or until set. Cool.
Blend honey, salt, vinegar and mustard in pint jar. Gradually add oil and blend. Stir in minced onion and poppy seeds. Chill overnight. Great over spinach leaves.
Cut sweet potatoes like French fries. Put into greased casserole. Combine sugar and cinnamon; sprinkle over potatoes. Pour unwhipped cream over potatoes. Dot with margarine. Bake at 350° for 30 to 40 minutes or until potatoes are done.
Saute onions and bacon until tender. Add beans, liquid and salsa. Bring to a boil, cook for 15 minutes. Serves 4.