HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread 2 tablespoons cooking oil in bottom of casserole. Arrange all ingredients in layers. After potato layer, add salt to taste. Spread kidney beans over potatoes. Cover with soup and water. Cover and bake in a 350° oven for 2 hours.
Heat vinegar and sugar to boil; pour over mixture of other ingredients. Store in refrigerator.
Remove seeds from orange. Core apple. Grind cranberries, orange, apple and nuts. Add 3 cups sugar. Simmer in a saucepan until all sugar is dissolved. Refrigerate overnight. Excellent with turkey.
Brown the turkey with onion and garlic clove. Drain fat from heat. Mix together the next 7 ingredients. Mix the cheeses together.
Dissolve the Jell-O in boiling water. Add cold water. Stir in pineapple, pie filling and nuts. Mix well. Let congeal. Mix cream cheese, sour cream and sugar. Spread over top of congealed mixture. Yields 12 to 15 servings.
If using unsweetened tea and lemonade, add 2 1/2 cups sugar. Add 2 1/2 teaspoons to a cup of hot water.
Pour first 4 ingredients in colander to rinse and drain. Put in a bowl. Add Italian salad dressing. Stir well. Refrigerate. Best if allowed to marinate over night.
Mix all ingredients in a 2 1/2-quart casserole. Cover and bake at 350° for 30 minutes, then uncover and bake 30 minutes more. Makes 4 to 6 servings.
Mix together all ingredients and pour into two 9-inch greased pans. Bake at 300° for 30 minutes.
Make yellow cake mix as directed on package and bake in 9 x 13-inch pan. Upon removal from oven, poke holes in warm cake at 2-inch intervals with knife or chopstick. Mix together condensed milk and coconut milk. Pour over cake allowing to soak into holes and along sides. Chill at least 2 hours. Cover cake with Cool Whip. Sprinkle with coconut. Cool until ready to cut and serve. Serves 12 to 16.
Add in onions. Mix together. Crumble up crackers on top and bake for 30 to 40 minutes at 350°.
Pound chops with meat pounder. Take each chop and dip in milk, then flour and next in beaten eggs and lastly in bread crumbs. Deep fry (400° to 475°), turning once, then drain. Put in warm oven on cookie sheet until all are done. Serve with lemon juice.
Using directions on box, make a graham cracker crust in a 9 x 13-inch pan. Cream together the cream cheese, powdered sugar and margarine. Pour mixture on top of crust. Layer all other ingredients on top of this. Refrigerate until ready to serve.
Cook carrots in salted water until medium done (10 to 15 minutes). Rinse in ice water. Arrange layers of carrots, pepper and onion in container. Combine all remaining ingredients in saucepan and bring to boil, stirring until blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed. Picnic serve on skewers.
Heat corn syrup, sugar and 1 cup water in saucepan until sugar dissolves, stirring constantly. Boil until mixture reaches hard crack stage or 310° on candy thermometer. Do not stir. Stir in cinnamon and food coloring. Pour into 12 x 24-inch foil lined pan. Sprinkle with powdered sugar. Break into pieces when cool.
Cream the shortening and sugar until light. Add vanilla and mix well. Sift together the flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in whites. Put into 2 greased and lightly floured 9-inch round pans. Sprinkle with assorted food colors. Use a toothpick to swirl colors. Bake at 375° for 18 to 20 minutes. Cool 10 minutes. Remove from pan. Cool completely. Use your favorite icing.
Mix cream cheese and salsa with electric mixer on medium speed until well blended. Stir in shrimp. Serve with tortilla chips or vegetables. Makes 2 cups.
Add all ingredients to chicken broth, except chicken, noodles and parsley. Cook until vegetables are tender. Add chicken, noodles and parsley and cook until noodles are done. Remove bay leaves.
Mix pudding with 3 cups of milk; add more for desired thickness. Line a 13 x 9-inch container with bananas and vanilla wafers. Pour pudding over bananas and wafers.
Cook all except Jell-O, bananas and nuts until thick. Remove and cool a few minutes. Stir in Jell-O. Add bananas and nuts. Pour into graham cracker crust. Makes 2 pies, using 8-inch crusts.
Mix flour, salt, shortening. Add 1 egg yolk in cup with enough milk to make 2/3 cup. Roll 1/2 of mixture and put in cookie sheet. Spread with 1 cup cornflakes. Add apples with sugar and cinnamon. Roll out other 1/2 of dough cover as you do pie crust. Beat the egg white to soft peaks and spread over crust. Bake until golden brown.
Drain pineapple and oranges. Combine fruit with coconut. Blend in sour cream. Chill at least 24 hours. Add marshmallows just before serving. Serves 10.
Cream butter and sugar. Add eggs, one at a time. Add flour and milk alternately, beginning and ending with flour. Makes 6 layers.
Mix all ingredients, pour into 13X9 pan and bake at 250 degrees for 50 minutes.
Mix and stand for couple of hours (in blender). Heat small amount shortening in bottom of pans. Pour enough batter to cover bottom of pans (use cupcake pans or larger baking pan). Bake in 400° oven for approximately 20 to 30 minutes. Serve with roast beef and gravy.
Drain cherries. Set cherries aside. Heat juice; add 1/2 cup water. Add sugar to hot liquid. Add cornstarch, cinnamon and margarine. When liquid clears, add cherries. Pour into crust and cook at 300° for 20 to 30 minutes.
Stir together and store in airtight container; makes 1 1/2 cups. Use one rounded teaspoon per cup. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Sift together flour, baking powder, salt and sugar. Add egg, milk and butter together. Then mix into dry ingredients gradually and stir until smooth. Cook. Makes 11 (4-inch) cakes.
Spread pork chops with mustard; roll in flour. Brown slowly. Place in baking dish and cover with chicken noodle soup. Place in 350° oven and bake for 1 hour.
Brown meat; drain fat. Add can tomatoes and taco mix. Simmer 15 minutes, stirring occasionally. Add corn; mix well. Pour mixture in baking dish square, approximately 9 x 9-inch. Prepare cornbread mix per instructions on box, then spread mix on top of mixture evenly. Bake as directed on cornbread box. Let stand 5 minutes. Cut into squares and serve.
Blend together flour, pecans and margarine. Press into a 9 x 13-inch baking dish. Bake for 15 minutes at 350° and cool.
Brown meat in medium saucepan. Add water, bouillon cubes, tomatoes, vegetables, onion and garlic powders. Bring to boil and simmer 5 minutes. Stir in rice, simmer 5 minutes longer.
Beat 3 whole eggs and 1 yolk until very thick and light in color. Add 3 1/2 tablespoons sugar, beating in thoroughly. Stir in milk, vanilla and salt. Pour the mixture into glasses.
Skin desired amount of tomatoes. Place in quart jars with 1 teaspoon salt and 1 teaspoon sugar. Seal jars. Place jars on cookie sheet. Set oven to 250°, do not preheat oven. Turn oven off in 1 hour. Do not open oven door; leave tomatoes overnight.
Beat eggs. Add sugar and mix well. Add milk, half and half, salt and vanilla. Stir until well mixed. You may add 2 cups of mashed fresh fruit if you want. Pour into ice cream container or mix everything right in the container. Follow directions for your ice cream maker.
Grate cheese. Mix everything together (use hands). Roll into small balls. Bake at 425° for 12 minutes. Serve with catsup or cocktail sauce.
Place 2 tablespoons of butter in round ovenproof casserole. Put in oven and preheat to about 400° or until butter is melted and hot. Pour in the batter and sprinkle with grated cheese. Bake about 40 minutes or until done.
In a buttered casserole, put first of all the rice, then a layer of the cheese, then the spinach. Add the mushroom soup and milk. Then sprinkle with the rest of the cheese. Bake for 1 hour at 300°.
Preheat oven to 350°. Grease cookie sheet. Mash bananas. Add dates and oil, mix with fork. Add remaining ingredients and let stand a few minutes for oats to absorb moisture. Drop by teaspoonful on cookie sheet. Bake 25 minutes or until nicely browned. Cool before removing from cookie sheet.
Mix all the ingredients together. Pour a little at a time into flour and work up like biscuit dough. Roll out and cut. Place on greased baking sheet. Bake at 350° until brown. Makes 60 or more.
Cook corn, celery and chicken in stock. Bring to a boil and simmer, covered, 15 minutes. Gradually stir hot milk into egg yolks. Add to soup mixture and cook 2 minutes, stirring constantly. Add butter and season to taste with salt and pepper. Serve with croutons. Serves 8.
Melt oleo in flat baking dish. Use just enough to cover bottom. Sprinkle pan with salt, pepper and nutmeg. Slice potatoes in half and place, cut side down, in dish. Lightly butter potato skin. Bake at 425° for 45 to 60 minutes. Serve with sour cream and chives. Nutmeg is a must.
Mix mustard seed, celery seed, turmeric, vinegar, sugar and salt. Put cucumbers and onions into glass or plastic gallon jar. Pour this liquid over slices and stir lightly and stir every day for 2 weeks. Store in refrigerator. Do not can. May be used next day and will keep indefinitely in refrigerator.
Cook spinach using package directions; drain. Combine spinach, stuffing mix, Parmesan cheese, eggs, margarine, salt and pepper in bowl; mix well. Shape into balls; place on baking sheet. Freeze until firm; store in airtight bag in freezer. Place frozen spinach balls on lightly greased baking sheet. Bake at 350° for 10 minutes, or until light brown. Yield: 60 servings.
Combine all ingredients except meat. Place	a small amount of this sauce in the bottom of a 12-inch Dutch oven. Put in meat and pour the	rest of the sauce over it. Roast 2 hours with 9 coals below and 12 on top. Replenish coals as needed.
Peel eggplant and slice 1/4 to 1/2-inch thick. Dip in beaten eggs, then breadcrumbs. Brown in oil. Put a thin layer of tomato sauce in bottom of a baking dish. Then layer eggplant, Mozzarella, Parmesan and oregano. Two layers are best. Top with tomato sauce and cheese. Bake at 350° until bubbly.
Sift dry ingredients; cut in shortening until it resembles corn meal. Add milk all at once and stir just until dough follows fork around bowl. Roll or press 1/2-inch thick on a lightly floured surface and cut out. Bake on ungreased baking sheet or in a hot 425° oven for 10 to 12 minutes.
Heat oven to 375°. Mix about half the cake mix to the vegetable oil, vanilla and eggs. Stir in remaining cake mix, nuts and butterscotch chips. Drop dough by teaspoon about 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes. Centers will be soft. Cool slightly. Remove from cookie sheet with spatula.
Mix egg, oregano, sugar, parsley flakes and dash of salt together. Unroll the loaf. Spread egg mixture on bottom 1/3 of loaf. (Leave some mixture for the top.) Put pepperoni on next 1/3 of loaf. Add Mozzarella cheese to next 1/3 of loaf. Fold over; slits go on top. Add remaining egg mixture. Sprinkle with sesame seed. Bake at 350° for 30 minutes.
Beat egg whites until stiff and dip small bunches of grapes into the egg whites. Let grapes stand until nearly dry on wax paper. Sprinkle with granulated sugar. Refrigerate until dry in closed container.
Cream margarine and sugar. Add eggs and beat. Add other ingredients. Mixture will look curdled. Place in 1 1/2-quart casserole. Bake at 325° for 40 to 50 minutes and serve with ham or turkey.
In medium bowl, blend egg yolks, syrup, ginger, cloves, cinnamon and nutmeg until spices have dissolved. In another bowl, beat egg whites until a little stiff. Add sugar and continue beating until stiff. Pour lemon and orange juice in punch bowl. Add egg yolk mixture, then fold in stiff egg whites. Add ice cream (in chunks). Pour ginger ale over eggnog mixture. Stir and serve.
In 9 x 13-inch baking dish, spread layer of stuffing (dry). Slice and cook zucchini and onion in boiling water until tender. Drain, mix in stewed tomatoes. Pour over bread stuffing mix. Top with cheese and bake at 350° for 30 minutes.
Blend cottage cheese in blender or food processor until smooth. Add cream cheese and blend. Stir herbs into mixture. Cover and refrigerate overnight. Garnish with parsley. Serve with crackers.
Layer 1/2 spinach, 1/2 cheese, 1/2 onion and repeat. Combine remaining ingredients and pour over spinach. Bake at 400° for 10 minutes; reduce to 325° for 20 to 25 minutes longer. Sprinkle with extra Parmesan and nutmeg.
Mix flour and sugar. In a saucepan, bring oleo, cocoa and water to a boil. Pour over flour and sugar mixture. Add buttermilk, vanilla, eggs, cinnamon and soda. Mix well. Pour into a greased oblong pan and bake for 20 minutes at 350°.
Slice strawberries and sprinkle brown sugar on top. Let stand for 1 hour. Heat oven to 450°.
Bake a yellow pudding cake. Use a 13x9 in pan. Five minutes before cake is done, beat a large can of pineapple (not drained) and 1 cup of sugar together and boil 5 minutes. Remove cake and pour hot pineapple mixture over the top. Mix 1 pkg. instant butter pecan pudding mix according to directions and spread over cake. Spread a large container of cool whip over pudding. Sprinkle with coconut and nuts, Be generous. Chill and serve.
Brown hamburger and onion in a skillet. Chop hamburger into small chunks. Drain grease. Add soups, salt and pepper; mix well. Fold in taters and vegetables. Pour into a greased pan or casserole dish and bake at 350° for 45 minutes. Makes 6 servings.
Soak beans overnight; drain. Add 7 1/4 cups of water and cook 1 hour. Add potatoes, onion, carrot, catsup, salt, pepper and ham. Simmer 30 minutes or until beans and vegetables are tender.
Saute shrimp in cooking oil (about 6 tablespoons). In another pot saute okra in about 6 tablespoons of cooking oil, then add onions, sweet peppers, garlic and parsley flakes. After shrimp are tender, add all ingredients together in one large pot. When mixture comes to boil, add crab meat and cook on low heat until done (about 1 1/2 hours).
Cut the cabbage coarsely. Cook in a small amount of salted water until tender. Drain. Grease a large baking dish. Alternate a layer of cabbage, then a layer of the cheese, and then a layer of the white sauce. Top all of the casserole with the mixed cheese and the crumbs. Bake at 350° until the ingredients are heated through and the cheese is golden brown.
Combine 1/2 cup of the sugar, the 2 tablespoons flour and the lemon peel. Sprinkle apple slices with lemon juice. Add sugar mixture and toss to coat. Fill a pastry-lined 9-inch pie plate with apple mixture.
Remove the skin and bones from the salmon; mix together with mayonnaise to taste. Slice the cucumber into 3/4-inch slices and with a sharp paring knife make a shallow indentation in each slice. Top each slice with salmon.
Mix all ingredients thoroughly and pour on a cookie sheet. Bake at 350° for 15 to 20 minutes.
Put water in quart mixing bowl. Stir in lemon juice and vanilla. Sprinkle dry milk over top of liquid. Beat with rotary beater until mixture is stiff. Sprinkle sugar or honey on surface. Beat again until blended and stiff enough to stand in peaks. Serve mock whipping cream over most any recipe calling for whipped cream. Low calorie count and high in protein.
Heat oven to 350°. In medium bowl, beat cream cheese and 1 tablespoon softened margarine until smooth. Add chicken, chives, salt, pepper, milk and pimento; mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup of chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted margarine; sprinkle with crushed croutons. Bake at 350° for 25 to 30 minutes or until golden brown.
Soften butter and add all other ingredients. Mix well. Roll into small balls; place on cookie sheet that has been lightly sprayed. Press each cookie slightly. Bake at 350° for about 20 to 25 minutes. Roll in powdered sugar while still warm.
Mix chili powder, garlic, pepper and salt. Brown with beef. Add beans, water and oatmeal. Simmer about 1 hour. Mash occasionally with potato masher.
Heat oven to 350°. Combine rice, franks, chili and onion. Pour into a 2-quart casserole. Sprinkle cheese over the top. Bake 20 to 25 minutes or until cheese is melted and bubbly.
Layer tortilla and mixture ending up with tortilla on top. Refrigerate before serving and cut on a diagonal.
Handed down 29 years ago to me from Sister Watson. As near a grandmother as I ever had.
Cut broccoli into bite-size pieces. (May peel the larger stalk and cut up also.) Saute bacon until crisp. In large bowl combine broccoli, onion, bacon and raisins. In another bowl mix together mayonnaise, sugar and vinegar. Combine dressing with veggies and refrigerate for at least 2 hours before serving. May add sunflower seeds at this time.
Preheat the oven to 350°. Mix the ingredients well. Put flour on your hands and take a small piece of the dough. Make it into a shape, make sure to keep it thin. Put the biscuits on a greased cookie sheet. Place them in the oven for 30 to 35 minutes. After baking, let the biscuits cool for 30 minutes.
Combine spinach with water, 1 egg, crumbs, onion, cheese and allspice. Mix thoroughly. Let stand 10 minutes. Shape balls. Combine remaining egg and water; blend well. Roll balls in crumbs, dip in egg mixture and again in crumbs. Fry in hot fat (375°) until brown. Drain on absorbent paper before serving.
Preheat oven to 350°. Cream together the shortening, sugars and vanilla. Add eggs, one at a time. Beat after each addition. Sift together flour, salt and soda; add to creamed mixture. Stir in chocolate chips. Drop by spoon onto an ungreased cookie sheet. Bake for 8 to 10 minutes.
Cream butter and sugar. Add eggs and beat well. Combine dry ingredients and stir into creamed mixture alternately with mashed bananas. Fold in nuts (and chips if desired). Pour into buttered loaf pan and let stand at room temperature for 20 minutes. Bake in a 350° oven for 45 minutes to 1 hour.
Brown meat in butter in a 3-quart saucepan. Add onions, garlic, carrots, celery and green peppers. Simmer 10 minutes with the pan covered. Add beef broth or water with bouillon cubes. Add chopped tomatoes and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Boil hamburger soup 10 minutes more.
Combine first 6 ingredients in a heavy duty, zip-top plastic bag. Add chicken. Seal bag and marinate in refrigerator at least 4 hours. Remove chicken from marinade, reserving marinade. Bring marinade to a boil in a saucepan; reduce heat and simmer 3 minutes. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack; grill, covered, 20 to 25 minutes or until chicken is done, turning and basting frequently with marinade.
Preheat oven to 425°. Mix everything together and pour into pie shell. Place on cookie sheet and bake 30 to 35 minutes or until done. Save me a slice!!!
Mix the ingredients and place in a fairly deep pan. Pour sauce over meat loaf and bake at 350° for 50 minutes.
Boil, slowly, lemon juice for 10 minutes. Put in glass. Add glycerin. Stir well. Fill glass with honey and stir well.
Mix all ingredients together with a fork in a 13 x 9 x 2-inch pan. Smooth top. Bake in a 325° preheated oven for 32 to 35 minutes. Cool on rack. When completely cool, sift powdered sugar over to coat. Cut into squares. This cake goes together very easily and is meant to be mixed in the pan it's baked in.
Cook chicken and remove bone. Cut into small pieces. Put in baking dish. Mix soup, broth and sour cream. Pour over chicken. Crumble Ritz crackers over this. Spoon melted margarine over crackers. Bake 30 minutes at 350°.
Brown stew meat in cooking oil. Add other ingredients, including liquid from water chestnuts and mushrooms. Cook at 275 degrees for 5 hours. Add more liquid, if necessary. Recipe can be doubled and freezes well.
Dissolve gelatin in boiling water. Stir in cranberry sauce and let jell in refrigerator.
Melt chocolate chips and Crisco. Combine all ingredients. Drop by tablespoon onto waxed paper. Chill. Makes about 2 dozen.
Mix Crispix cereal, shoestring potato sticks and popped corn in large pan. Heat oil; add dressing mix, dill lemon pepper seasoning and shake in covered container until mixed. Pour over dry ingredients in pan and stir until well coated. Place pan in 200° oven and heat for 1 hour, stirring every 15 minutes. Remove from oven and stir in raisins. Cool and store in airtight containers.
Preheat oven to 400°. Split open muffins and put on cookie sheet. Mix tomato sauce, basil and oregano. Grate Mozzarella cheese. Spread 1 to 2 tablespoons of tomato sauce on muffin halves. Put 2 slices salami or pepperoni on each. Sprinkle each with cheese. Bake until cheese melts at 400° for 15 to 20 minutes.
In medium size bowl beat eggs and milk; set aside. In another medium size bowl put bread crumbs, garlic powder and grated Parmesan cheese. Cut top round steak into desired serving size. Dip steak pieces, one at a time, first into egg mixture; then dip into bread crumbs. Cook in olive oil until golden brown. Put in low heated oven while cooking remaining pieces.
Cook pasta until done. Cook vegetables until tender. Drain pasta and vegetables. Combine pasta and vegetables with dressing; chill and serve.
Mix pudding with 1 cup milk; set aside. Puree Oreos and add margarine to make crust. Mix Cool Whip and cream cheese. Layer all.
Mix first 4 ingredients together. Spread on the 24 graham crackers. Bake in a 350° oven for 10 minutes.
Chop fine the onion, cucumbers, green pepper and carrots. Mix the sugar, white vinegar, mustard, garlic powder, pepper, salt and parsley. Mix pasta, veggies and dressing and refrigerate 2 days ahead. Serves 18.
Drain thawed strawberries. Add water to juice to make 1 1/4 cups. Heat to boiling. Dissolve Jell-O in hot liquid. Add ice cream and stir until melted. Chill until thickened. Fold in berries and pour into pie shell. Chill until firm. This is especially good if ground nuts are added to the pastry.
Mix ingredients thoroughly. Put pie filling on top (cherry, strawberry, etc.). Double recipe for 3 pies.
Drain green beans. Butter 1 1/2-quart baking dish; put in layer of green beans. Spread 1/3 can of soup over beans. Sprinkle 1/4 of cheese over soup. Continue in same order, making a total of 3 times, ending with cheese. Dot with butter. Add crushed potato chips to top. Bake until hot and bubbly and browned on top at 325°. Serves 6 to 8.
Combine first 6 ingredients and stir well. Add raisins, coconut and nuts; pour into pastry shell. Bake at 350° for 45 to 50 minutes or until set. Cool on a wire rack.
Slice green tomatoes. Season each slice liberally with salt and pepper. Carefully dip each slice in flour until thickly coated. Fry in hot butter until nicely browned. Drain on paper towels. When all slices are fried and draining, put cream or milk into the skillet. Add 1 tablespoon flour to thicken. Stir in butter and salt and pepper, stirring well. Now put the fried tomatoes in a bowl. Pour the gravy mixture over them. Serve immediately.
In a large serving bowl, combine the first four ingredients. Drizzle with dressing; toss to coat. Refrigerate leftovers. Yield: 10 servings.
In medium saucepan over high heat, in 1 1/2 cups boiling water and salt, heat beans to boiling. Reduce heat and cook, covered, 12 to 16 minutes longer until beans are tender-crisp; reserve liquid.
Peel and dice potatoes, onions and celery. Rinse; put vegetables in water with margarine and salt. Cook on medium heat for 25 to 40 minutes until soft. Add soup. Stir. If soup is too thin, you may add potato flakes to thicken as you desire. Best when eaten with grilled cheese sandwiches.
Combine the first 5 ingredients in a mixing bowl. Beat at medium speed until smooth. Set aside. Combine brown sugar, cinnamon and pecans. Set aside. Pour half the batter into a greased and floured 13 x 9-inch pan. Sprinkle half the sugar mixture over batter. Repeat procedure. Gently swirl batter with a knife. Bake at 350° for 30 to 35 minutes. Drizzle glaze over cake.
In a large mixing bowl, soften yeast in warm water. Add sugar, butter and salt. Stir in enough flour to make a soft dough. Turn onto floured surface. Knead until smooth and elastic. Place in a greased bowl, turning to grease surface. Cover; refrigerate 3 hours. Punch down dough.