HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients well. Use as a dip for any of the following: drained mandarin oranges, pineapple chunks, fresh pieces of bananas, apples, strawberries, cherries or fruit of your choice.
Remove pie crust from pan and roll flat. Brush entire crust with melted butter. Sprinkle with cinnamon and sugar. Bake at 450 degrees for 10 to 12 minutes or until crisp. Cut into triangles and serve.
Cut eggplant in large pieces after soaking in water to remove bitterness. Mix with above ingredients in 3-inch deep baking dish. Cover ingredients with more of the grated Cheddar cheese. Bake at 350° until hot completely through. Oysters may be used instead of shrimp.
Shred cabbage and sprinkle with salt. Let stand for 2 hours, covered. Squeeze water out of cabbage. Boil sugar, vinegar and water and cool. Pour over cabbage and add remaining ingredients. Put in container with a lid. This will keep well in a refrigerator for a long time.
Mix together; put in Bundt pan and bake for 30 minutes at 375°, then 30 minutes at 325°.
Preheat oven to 350 degrees. Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender, drain. Return macaroni to saucepan, add butter and stir until melted. Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2 quart casserole dish. Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
Cut veal into 1 1/2 ounce scallopines flattened very thin. Sprinkle lightly with flour, salt and pepper. Melt butter in large frying pan. When hot, put in the scallopines and brown well on both sides over a fast heat. When all are browned, add to the wine and cook one minute longer. Arrange scallopines on platter. Add stock or water to frying pan and with a spatula, loosen all particles stuck to the bottom and sides of the pan. Pour over the meat.
Mix together broth, liquid smoke, vinegar and soy sauce. Place trimmed brisket in a 13 x 9-inch pan. Pour broth mixture over meat and cover with foil. Bake at 300° for 3 to 4 hours or until meat comes apart easily. Slice beef across the grain in 1/4-inch thick slices. Then crumble beef into a saucepan. Add barbecue sauce and heat to boil. Serve on rolls. Makes 8 to 10 sandwiches.
Mix pudding, sugar and cold milk for 1 minute. Let set for 1 minute. Fold in Cool Whip. Chill 1/2 hour and spread on cake.
Heat oven to 375°. Brown meat; drain. Stir in tomato sauce and seasoning mix; simmer 5 minutes. Unroll dough; press onto bottom and sides of 12-inch pizza pan. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cover crust with meat mixture. Top with Velveeta. Sprinkle sparingly with red pepper powder and crushed pepper. Continue to bake until Velveeta melts. Top with remaining ingredients. Serve with sour cream.
Melt butter in saucepan. Add lima beans and cream; stir often to prevent sticking or burning. Salt and pepper to taste. Cook 25 to 30 minutes.
Cream cheese and margarine. Add hot sauce and flour. Mix well. Add Rice Krispies. Roll in small balls, then flatten with fork. Place in 375° oven. Bake about 10 minutes or a little longer.
Heat milk slowly in heavy pan, stirring constantly. Add all other ingredients and stir well. Prepare Pyrex dish with Pam spray and wax paper. Pour candy mixture in pan. Cut when cooled. (Do not set overnight before cutting.)
Cook beans and drain. Add Cheez Whiz, soup, mushrooms, water chestnuts and almonds. Spread in baking dish. Cover with onion rings. Bake at 350° for 20 to 30 minutes.
Dissolve yeast in the 1 1/2 cups warm water. In a large pot or pan, make a well in the flour. Add salt, oil, yeast, 2 or 3 cups warm water and sugar. Mix well. Do not make the dough too soft; sprinkle in more flour if necessary. Cover with a tea towel. Let rise for 1 to 2 hours, then mix again for 1 to 2 minutes. After another hour, repeat 3 times. One hour after the third mixing, make rolls or loaves using oil or shortening to coat dough all around. Let rise for 3 hours. Cook rolls for 20 minutes and loaves for 25 to 30 minutes at 350°.
In saucepan, cook onion and bell pepper in oil until tender but not brown. Add catsup, lemon peel, lemon juice, Worcestershire sauce, sugar, mustard, salt and pepper. Cook covered for 30 minutes, stirring frequently. Pour over chicken in oblong pan and bake at 400° until tender, about 45 minutes.
Saute ground beef and garlic. Drain. Stir in tomatoes, Worcestershire sauce and chili powder. Bring to boil. Cover and simmer one hour, stirring occasionally. After one hour, add beans. Simmer, uncovered, 15 minutes. Serve over hot rice.
Combine sugar and milk in saucepan and cook over medium heat stirring occasionally until mixture reaches soft ball stage (234°). Remove from heat add next 4 ingredients stir until mixture is well blended and fold in peanuts. Pour into buttered 8 inch square pan. Cool and cut into squares.
Cream shortening and sugar in mixer bowl until light and fluffy. Beat in egg yolks, flavorings and carrots. Mix flour, baking powder and salt in bowl. Add to carrot mixture alternately with milk, mixing well after each addition. Beat egg whites in bowl until stiff. Fold into batter gently. Pour into greased 9-inch square baking dish. Bake at 350° for 50 to 55 minutes or until lightly browned. Top warm pudding with Sunshine Sauce. Yield: 12 servings.
Mix first 4 ingredients and bring to a rolling boil. Chill. Line a baked shell with strawberries, pour in mixture then top with Cool Whip.
Mix well. Roll in small balls. Flatten with fork. Bake at 350° for 10 to 12 minutes or to doneness desired. Use spoon or two of water if too dry to mix well. Do not crush corn flakes. Bake at 225° for 8 to 10 minutes for soft cookies.
Take meat from chicken and cut up the meat. Mix all the ingredients together, except for placing crushed potato chips on top of casserole. Bake 20 minutes at 350° to 400°.
Heat butter in large skillet. Saute chicken and onions for 10 minutes. Add spices and tomatoes. Place in baking dish. Bake, covered, in 350° oven for 30 minutes. Serves 4 to 6.
Spread crescent rolls on a jelly roll pan. Bake according to package directions. Mix cream cheese, salad dressing and Hidden Valley dry Ranch dressing. Spread on cooled crescent sheet. Add chopped vegetables such as: peppers, tomatoes, carrots, celery, broccoli, cauliflower, olives, etc. You could even add shrimp if desired. Cut into 2 x 2 inch squares.
Bring water to a boil in a medium saucepan; add broccoli. Cover, reduce heat and simmer 5 minutes. Remove from heat and set aside.
Boil chicken in salt and pepper and water for about 30 minutes. Take out; put in refrigerator. Shred chicken into small pieces. Grate cheese. Fry tortillas in pan with oil for about 2 seconds on both sides. Place between paper towels.
Mix all ingredients together. Put in casserole dish. Cover and bake for 30 minutes at 350°.
Mix cake mix, sugar, oil and nectar together. Next, add 1 egg at a time, beating well after each. Bake in a greased Bundt pan at 325° for 1 hour or until toothpick inserted comes out clean. Remove from oven. Turn out on plate.
In 1 1/2-quart casserole, stir together peanuts, syrup and salt. Cook 8 minutes on High, stirring after 4 minutes. After cooking is complete, add oleo and vanilla. Cook 1 minute longer on High. Add baking soda and stir quickly until light and foamy. Immediately pour out onto lightly buttered baking sheet or piece of foil. Spread thin. Cool 1 hour. Store in airtight container.
Beat sugar with butter until fluffy. Add eggs, one at a time, beating well after each. Add flour alternately with milk and beat well. Stir in flavorings. Pour into greased and floured tube pan, and bake at 300° until cake tests done, about an hour and a half.
Mix corn meal, oil and eggs together. Add other ingredients. Bake at 400° for 30 minutes.
Brown meat slightly with garlic, onion, salt and pepper. Drain any grease off. Add tomatoes, chiles and water. Simmer 2 hours or until very tender. Serve in flour tortillas with cooked rice.
Melt margarine in skillet. Mix beaten eggs and sugar well and then add to melted margarine, bringing to a boil. Turn heat down and cook 10 to 15 minutes, stirring constantly. Add vanilla, nuts and Rice Krispies. Roll into small balls when slightly cool. Roll in coconut. Enjoy!
Mix all ingredients well. Chill several hours to blend flavors. Serve with crackers.
Brown ground beef, sausage and chopped onion together. Drain well. Add water, tomato paste, tomato sauce and mushrooms. Season to taste. Let simmer on low for 15 minutes. Boil spaghetti noodles in water until tender. Mix all together. Salt and pepper to taste.
Mix ingredients and drop spoonfuls onto ungreased baking sheet. Bake at 450° until brown.
Mix sour cream, vinegar, sugar, dill, salt and pepper. Gently toss in cucumbers and onions; stir gently. Cover and refrigerate until ready to serve.
Mix all ingredients together. May have to mix with hands. Form into 10 or 12 rolls by rolling mixture between hands, then roll in pecan pieces that have been poured into a plate. Place each roll into a Baggies and freeze until needed. Take out of freezer about an hour before needed. Serve with crackers. Rolls are about 6 inches long.
Boil plums 15 minutes. Drain off juice. Add all other ingredients and boil 30 minutes. Pour into Mason jars while still very hot so jars will seal.
Heat oven to 350°. Cream sugar, peanut butter and margarine until fluffy. Blend in eggs and vanilla. Add combined dry ingredients of oats, flour and baking soda. Cover and chill 1 hour.
Generously grease 1 1/2 or 2-quart casserole. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, onion, dill seed, salt, baking soda and yeast; blend well.
Drain all canned fruit well, reserving only pineapple juice. I like to rinse the cherries well, otherwise they tend to bleed and turn the fruit salad pink. Slice bananas into extra large bowl with pineapple juice. Make sure banana slices are coated well with juice so they do not turn dark. Drain juice. Cut peaches and mandarin oranges into smaller bite size pieces. Add to bananas. Slice cherries in half and add to fruit. Add remaining ingredients and stir gently until mixed well. Keep refrigerated.
Beat cranberry jelly and lemon juice. Put in mold and freeze. Mix remaining ingredients. Pour on top of mold and refreeze.
Put corn meal and butter in a mixing bowl. Add boiling water. Stir until moistened. Beat in egg and milk. Combine baking powder, salt, flour and sugar. Beat into batter. Pour into a greased 1 1/2-quart baking dish. Bake at 450° for about 30 minutes or until set and browned.
Combine oil, sugar and eggs. Add chopped apples. Sift together flour, baking soda, cinnamon,	salt and apple pie spice. Add to mixture and mix thoroughly. This will be a thick batter. Add	nuts and mix again. Pour into greased 9 x 13-inch pan and bake at 350° until done, about an hour.
In a deep cake pan, completely cover the bottom with one layer of vanilla wafers and put aside. In a bowl, mix one box of pudding up. Pour on top of cookie layer, then mix other box of pudding and squash up bananas in it. Pour on top of layer of regular pudding. Top with Cool Whip lite and enjoy. You don't have to feel guilty a bit!
Chop broccoli and cauliflower. Add cheese and onion. Store in airtight container. Mix and refrigerate overnight the Miracle Whip, vinegar and sugar.
Preheat oven to 400°. Remove giblets from hens. Rinse and pat hens dry.
Cook macaroni in salted water until tender. Drain. In saucepan, melt butter, then blend in flour, salt and pepper. Add milk. Cook and stir until thick. Add cheese, stirring until melted. Stir in macaroni. Turn into casserole dish and bake at 350° for 35 to 40 minutes.
Combine ingredients. Pour into 2 pie shells. Bake at 325° for 45 minutes to 1 hour.
Mix all ingredients and pour into 9-inch unbaked pie shell. Bake for 60 minutes at 350°.
Combine all ingredients, except ribs, in a medium saucepan and bring to a boil. Brown ribs and drain grease. Pour sauce over ribs and bake in 300° oven for 2 1/2 to 3 hours, uncovered!
Mix all ingredients. Refrigerate and serve or freeze and serve. Good as chilled salad or served as frozen salad.
Line muffin pan with paper baking cups. Combine flours, sugar, soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and nuts; mix well. Add oil, milk, vanilla and eggs. Stir just until moist. Fill muffin cups 3/4 full. Bake at 350° for 20 to 25 minutes. Yields 36 to 40 muffins.
Brown meat; add onion, garlic, salt and pepper. Add oregano. Mix together cream of chicken soup, 1 can water and tomato sauce. Cook lasagne noodles. Layer noodles and meat and soup mixture. Slice Velveeta cheese and put on top. Cook about 30 minutes in 350° oven.
Mix sugar and 3 c. water and heat to dissolve; remove from heat stir in lime jello until dissolved. Add pineapple juice, juice from oranges and lemons; add entire bottle of almond extract and shake well. Serves 40.
In a large bowl, layer the lettuce, cauliflower and carrot. Cover this with the salad dressing, making sure it is covered completely and airtight. Top this with the layer of onion, bacon and Cheddar cheese, then sprinkle over this the 1/4 cup sugar. Cover tightly. Do not put in plastic bowl. Refrigerate overnight. Toss before serving.
In a large skillet, melt 2 tablespoons butter. Add sugar and lemon juice. Stir until sugar dissolves. Add cabbage, apple, onion and salt. Cook over medium heat 7 to 10 minutes or until vegetables are tender, stirring occasionally. Drain. Add sour cream and mix well.
You may add chopped nuts, raisins or maraschino cherries and/or small can drained crushed pineapple.
Dissolve the jello in the boiling water; let stand until cool and partly set, then whip. Mix in the nuts, marshmallows, cherries, coconut and salt. Last, fold in the whipped cream. Can be served in sponge cups or with ladyfingers. Yields 6 to 8 servings.
Combine Crisco and sugar; cream well. Add cocoa, salt, eggs and Milnot. Mix together thoroughly. Add flour and vanilla; mix well. Add nuts; mix well. Bake in a 9 x 13-inch pan that has been greased and floured at 350° for 30 to 35 minutes.
Wash and drain cranberries. Add water and cook until skins pop. Add sugar and cook until sugar is dissolved. Remove from heat and add dry Jell-O and stir until well dissolved. Add pineapple and nuts and refrigerate until set.
In medium bowl, prepare gelatin according to package directions. Spoon into oblong ovenproof dish and chill until gelatin has set. Top with slices of cake. In a medium bowl, prepare pudding as directed on package. Spoon over cake slices and chill until pudding is set. Spoon whipped topping over pudding, cover with plastic wrap or foil and refrigerate. Cut into squares to serve. Makes 12 servings.
Mix well and roll in 2 logs. Refrigerate until thoroughly chilled. Slice when ready to bake. Put on ungreased cookie sheet. Bake in preheated 350° oven for 10 minutes. Let cool on paper towel.
Preheat oven to 325°. Spray 9 x 5 x 3 loaf pan with nonstick vegetable spray. Puree bananas in mixing bowl with electric beater. Beat in eggs, sugar, butter and milk. Sift in flour, salt, soda, baking powder, cinnamon and nutmeg. Stir with wooden spoon just to blended. Fold in nuts and flavoring. Spread evenly in loaf pan. Bake 60 minutes. Test for doneness by inserting a wooden pick in the center of loaf. Cool in pan for 15 minutes. Remove from pan and completely cool on a wire rack. Wrap air-tight. Store in the refrigerator. Makes 1 loaf.
In a square Pyrex baking dish, layer vanilla wafers, then a layer of sliced bananas. Make 3 to 4 layers according to depth of dish. Beat milk, sugar and egg yolks (save egg whites for meringue). Add flour to mixture and cook over low to medium heat until thick. Remove from heat and let cool. Add vanilla flavoring, then pour mixture over banana and vanilla wafers. Make meringue by adding 1 tablespoon of sugar per egg white and beating until stiff. Spoon over banana pudding and brown meringue under broiler of oven.
Melt butter and cheese, mixing well. Cut artichokes in half or fourth if large. Combine all ingredients and heat. Serve in chafing dish.
Cream butter, powdered sugar and egg. Blend in vanilla, baking soda and salt. Add flour and mix well. Chill about one hour. Roll out and cut into desired shapes. Sprinkle with colored sugar. Bake at 350° for 10 minutes.
Cream sugar, brown sugar, shortening and peanut butter until fluffy, then add eggs and vanilla. Mix well. Then add flour, baking powder and salt.
Open the can of chili and spread desired amount on each chip. Place chips on cookie sheet close together. Sprinkle with grated cheese, used generously. Top with all of the other ingredients and place under broiler until cheese is melted and starts to bubble. If you would like to use the microwave, cook for 45 seconds. Make as much or as little as you like.
Heat oven to 450°. Mix all ingredients except 1 cup croutons and the cheese. Spoon into baking dish and sprinkle with remaining croutons and cheese. Bake 10 to 15 minutes or until bubbly. Makes approximately 6 servings.
Combine applesauce, soda and shortening. Add sugar and spices. Add salt, flour, nuts, dates and raisins. Bake in two loaf pans at 350° for 35 to 45 minutes. For Christmas, add some candied cherries.
With sausage and cheese at room temperature, grate cheese and combine all ingredients. Roll in 1 inch balls and put on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes.
Add 3 cups flour to water. Gradually add last cup until too stiff to stir. Knead in remaining flour. Knead about 20 minutes. Shape into loaf. Put in oiled loaf pan. Cover with damp cloth or towel. Let rise in warm place for 24 hours. Bake for 1 hour at 350°.
Combine all ingredients. Chill for 2 to 3 hours before serving. Serves 6.
Saute onion and green pepper. Then add the remaining ingredients and let simmer for flavors to blend. This recipe can be cut in half or doubled and frozen.
Mash potatoes real well. Add butter, evaporated milk, sugar and milk. Heat ingredients. Then add vanilla and lemon. Add baking powder. Bake at 375° for about 1 hour. This makes 2 pies.
Cook egg, sugar and vinegar until thick. Cool and add remaining ingredients. Mix well and refrigerate.
Cream together the shortening and sugar, then add the eggs, well beaten. Add bananas, mixed with buttermilk and vanilla. Next, add flour, sifted with salt, soda and baking powder. Add nuts and bake in any type loaf pan in moderate oven.
Make jello according to box directions. When slightly thickened, add fruit. Put in refrigerator until firm. Top with dressing and sprinkle with pecans.
Brown hamburger, bacon and onion. Add all other ingredients. Bake at 300° for 1 hour.
Cook first 5 ingredients until soft ball stage, while stirring constantly. Take off fire and add peanut butter, Marshmallow Creme and vanilla. Beat until smooth and spread in buttered pan. When cool, cut in squares.
Mix all ingredients (except crackers and butter) well and place in a buttered dish. Top with crushed cracker crumbs mixed with butter. Bake in 350° oven for 20 to 30 minutes or until crackers are browned.
Melt oleo in a heavy saucepan. Stir in flour or cornstarch until smooth. Add can of Carnation evaporated milk. Add sugar and cook on low heat until thick. Stir in cheese that has been grated on large hole side of grater. Stir over heat until melted. Remove from heat and pour in mixing bowl. Whip with a mixer until smooth. Add pimento and mayonnaise; whip again until smooth. Store in refrigerator in tightly covered container. Will keep for 3 or 4 weeks.
Bring the juice to boil. Add enough thickening to make the consistency of thin gravy. Add sugar and pat of butter. Delicious eaten with Indian fry bread.
Cook rice. Put into bowl. Meanwhile, cook the corn and peas in boiling salted water for 2 minutes. Chop the onions. Add to the rice and mix well together. Season to taste. Cut 4 large squares of aluminum foil. Put a chop on each piece. Sprinkle well with soy sauce. Put 1/4 of the mixture on top of each chop. Add a spoonful of cider. Wrap into a parcel and place on a pan. Bake in oven at 350° for 40 minutes. Serves 4.
Melt margarine in heavy pan. Add sugar, syrup and milk. Bring to a boil and cook to 227°. Remove from heat. Add peanut butter, Marshmallow Creme, vanilla and pecans. Pour into a greased 9 x 13-inch pan. Cut into squares when cool.
Saute onion in hot oil until they are translucent. Add garlic, hot sauce and beef. Heat through. Salt and pepper. Heat oven to 350. Take one shell, place 1/8 of mixture on shell, 1/8 of dirty rice and 1/8 cheese. Roll, tuck in ends and place seam side down in a 9x13 casserole dish. Cover with tomato sauce. Sprinkle with remaining cheese. Bake 20 to 30 minutes.
Combine all ingredients and put into greased casserole. Bake at 350° for 1 hour. Can also make in slow cooker for 2 to 3 hours.
Beat egg yolks. Add salt and milk. Stir in as much flour as needed to make mixture hold or until it cleans bowl. Turn out on floured surface. Knead a few times. Roll out as thin as possible. The thinner the better. Use plenty of flour to prevent sticking to surface. Let stand for 2 hours or so. Cut into noodles. Cook in boiling broth or let dry completely and store in freezer in freezer bags.
Place sliced squash in large bowl with lid. Add salt, pepper and 1/2 to 1 cup flour. Shake bowl to coat the squash. Place in the refrigerator for 1/2 hour or overnight. Drain excess liquid from bowl. Place squash slices in hot grease and fry. `Best flavor results from bacon drippings. Serve browned and piping hot.
In a mixing bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda. Add to egg mixture. Stir in apples and pecans. Pour into a greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes or until the cake tests done. Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter. Make topping.
Place peppers and vinegar into a blender container. Chop to medium-fine consistency. Pour into large stainless steel boiler. Add sugar, stirring to mix well. Bring to a boil over medium-high heat, stirring constantly. (Watch carefully to prevent mixture from boiling over.) Remove from heat. Strain through a large stainless steel strainer. Return to a boil; boil for 5 minutes, stirring constantly. Remove from heat. Immediately add Certo and a drop or two of red or green food coloring, if desired. Pour jelly into sterilized jars and seal. Give jelly as gifts or serve as a spread with cream cheese and crackers. Makes 6 (1/2 pint) jars.
Mix dressing (dry mix), tuna and cream cheese together. Roll over chopped pecans until covered well. Chill until firm. Serve with crackers.
Mix jello in hot water. Add ice cubes and stir until melted. Add blueberries (reserve some to color cream cheese, if desired). Add nuts. May also add some pineapple, if desired. Put half of this mixture in a 9 x 13-inch pan. When firm, spread cream cheese over the top. Cover with remaining half of jello mixture.
Heat pineapple juice and cinnamon for 10 minutes. Add sugar and lemon juice. Remove cinnamon and serve hot. Yield: 2 1/2 cups.
Boil beans for 2 hours with bacon grease to package directions. Add remaining ingredients. Simmer 30 more minutes. Add flavor package. Remove from heat. Prepare a 4-cup finished serving rate of white rice, adding 1 tablespoon curry powder to rice as it cooks. Serve 15 bean over ginger rice. Salt to taste.
Mix first 6 ingredients. Roll in ball and cover with lemon pepper. Serve with crackers. Serves 4 to 6.
Chop peppers and onions in food processor. Put in large pot and cover with boiling water. Let stand 10 minutes. Drain. Cover again with boiling water. Bring this to a boil. Remove from heat. Let stand for 20 minutes. Drain dry. Add vinegar, sugar and salt. Bring to a boil. Cook 15 minutes. Pour into hot sterilized jars. Seal.