HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine soup, sour cream, green chilies and seasonings in a saucepan. Cook over medium heat, stirring often, until hot.
Slice candy; mix with 1 cup flour, making sure each piece is dusted. Add dates. Cream margarine and eggs. Mix flour, sugar, salt and soda together. Add flour mixture to margarine, alternating with buttermilk. Mix well. Stir in dates and candy mix. Pour into 3 greased and floured bread pans. Bake at 325° for 1 hour.
Boil a large pot of water. Toast the almonds in an ungreased skillet. Saute almonds over medium heat, shaking the pan frequently until lightly browned. Set aside.
Soak beans 4 to 5 hours. Cook 1 to 1 1/2 hours; set aside. Cook sausage 2/3 of way done then add all other ingredients except oil and flour; cook 5 to 7 minutes. In a separate frying pan, put 1/8 cup oil and all of flour to make gravy then put it all together. Simmer about 5 to 10 minutes.
Mix all ingredients. Bake at 350° for 8 to 9 minutes.
Saute ground beef. Drain. Add everything else and simmer until tender. Add pasta; cook approximately 15 minutes or until pasta is done. Recipe makes 5 (2-cup) servings.
In medium bowl, combine pudding mix and milk. Beat on low speed until thickened, about 2 minutes. Place in refrigerator for 5 minutes. Stir in marshmallows and 1/3 cup peanuts. Fold in whipped topping. Spoon mix into pie crust. Cover with whipped cream and remaining peanuts. Chill 1 to 2 hours before serving.
Mix all ingredients together, adding flour last, to make a soft dough. Roll out flat and cut with cookie cutters. Bake at 350° for 8 minutes. Cool on racks. Frost when cooled.
Mix all the ingredients together and put in a loaf pan. Bake for 45 minutes at 350°.
Combine beef and salt; brown in skillet. Pour off drippings. Stir in cheese (Cheddar) and onion; set aside. Combine soup, milk and cheese (Velveeta) in a medium pan; place over low heat. Stir constantly until cheese is melted; add chiles and set aside. Fry tortillas in oil. Spread tortillas with meat mixture. Roll tight and place in baking dish. Pour cheese sauce over tortillas. Cover with foil and bake at 350° for 30 minutes.
Shred the onions and carrots. Dice the green pepper. Mince the garlic. Peel and dice the tomatoes into a colander to drain.
This may be used by diabetics by using sugar-free instant pudding mix and washing the mandarin oranges in cold water and draining them. Also, Cool Whip light may be used for the topping.
Mix all; pour into a lightly greased 9 or 10-inch pie plate. Bake at 350° for 35 to 40 minutes or until golden. This can be frozen. You can substitute broccoli for zucchini.
Mix jello with boiling water. Add sugar, if using fresh cranberries, and mix until dissolved. Add rest of ingredients; chill until set.
Mix 10x sugar, flour and margarine like pie dough. Press into an 8 x 8-inch pan. Bake at 350° for 15 minutes or until light brown. Mix eggs, sugar, flour and lemon juice. Pour on crust. Bake for 20 minutes. Immediately sprinkle top with 10x sugar. Let cool and cut into bars.
Combine frozen juices, water and tea in a large punch bowl, stirring well. Add chilled ginger ale and ice and serve immediately. Makes over 6 quarts or 50 servings of 1/2-cup each.
Combine in mixing bowl the squash, onion, pepper, sugar, salt and flour. Add and mix the egg, margarine and baking powder. Drop by tablespoon onto well oiled hot griddle. Brown well on one side. Turn and brown well on other. Serve at once.
Cut steak into thin strips. Combine soy sauce, garlic salt and ginger. Set aside.
Beat eggs on high for 5 minutes, gradually adding sugar. Stir in pumpkin and lemon juice. Fold in dry ingredients. Spread in greased and floured 15 x 10 x 1 pan. Bake at 375° for 20 minutes. Let cool slightly (5 minutes). Turn onto a towel sprinkled with confectioners sugar (and a little regular sugar on top too). Roll towel and cake together. Cool in the refrigerator.
Heat oil and add uncooked rice. Cook until rice is lightly brown. Add vegetables and cook until softened. Add tomatoes, water and spices. Set heat for simmer. Cook for 20 to 25 minutes in covered pan.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inch). Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 45 to 50 minutes. Cool 5 minutes. Makes 6 servings.
Line pan with foil; leave enough to wrap up potatoes. Cut potatoes in chunks; place in foil lined pan. Chop up jalapeno peppers and onions in with potatoes. Salt and pepper to taste. Place dabs of butter around and enough water to cover bottom of pan. Bake at 350° until potatoes are tender.
Fry onions and celery together. Add remaining ingredients. Simmer slowly for one hour. Serve over hot dogs or hamburger rolls. Makes a large quantity. Even better when heated the next day.
Let bread raise and then cut in half. Roll out half of bread on floured bread board. Beat egg and brush over rolled out bread and sprinkle with Italian seasoning. Place pepperoni and shredded Mozzarella cheese on top of rolled out bread. Roll it up like a jelly roll and pinch the edges.
Stir together popcorn, candies and peanuts. Melt marshmallows, oleo and corn oil. Mix dry ingredients in with the marshmallow mixture. Put into well buttered Bundt cake pan or another shape. Refrigerate 5 minutes. Tip out onto plate. Wrap in plastic wrap. Keep in cool place.
Preheat oven to 375°. Separate crescent dough into 2 large rectangles. Place on ungreased 15 x 10-inch pan. Press dough to cover bottom of pan. Seal together.
Sprinkle Jell-O over cottage cheese and whip. Add pecans, pineapple and coconut. Stir in carton of Cool Whip. Let set until firm.
Cook first 8 ingredients together for about 3 minutes. Let cool. Add	soda dissolved in 2 tablespoons of warm water. Stir in flour and baking powder. Bake in greased and floured Bundt pan at	350° to 375° for 1 hour or until done. Remove from Bundt pan to cool.
Mix milk, lemon juice, drained pineapple and peaches. Cut peaches in small pieces. Mix chopped nuts and Cool Whip. Mix all together. Pour mixture into the 2 graham cracker crusts.
Brown hamburger and drain. Add package of taco seasoning and refried beans to hamburger. Mix and heat thoroughly. Spread into a 9 x 13-inch casserole dish. Mix sour cream and taco sauce. Spread on top of hamburger mixture. Top with Cheddar cheese and Mozzarella cheese. Bake at 400° for 20 minutes.
Mix all ingredients, except pineapple; blend well. Place 1/2 of mixture in pan. Put in pineapple; top with remainder of mixture. Bake at 350° for 20 to 25 minutes.
Cook cranberries in water and sugar until cranberries have all popped open. Cook 5 minutes longer on simmer. Pour over package of Jell-O. Stir and cool until thick. Add celery, nuts, salt and apples.
Mix melted oleo and brown sugar together in bowl. Add hot water, egg, and vanilla. Add the dry ingredients. Mix well. Preheat oven to 350°. Grease 12 inch pizza pan well. Flour hands and press dough evenly into pan. Sprinkle with a selection of toppings from the list below. Top with 1 cup miniature marshmallows. Bake about 18 minutes until browned. Loosen at edges of pan with flexible spatula. When cool, cut into wedges with pizza cutter.
Layer shrimp and onion rings in casserole or glass bowl. Mix last 6 ingredients and pour over shrimp and onions. Refrigerate overnight (will keep 2 months). Stir occasionally to keep vinegar mixed with oil. Can be eaten plain or with crackers. Serves 30!
Drain chestnuts. Soak them in soy sauce 2 hours in refrigerator. (I put leftover soy sauce back in the bottle.) Wrap bacon around each chestnut with toothpick to hold in place. Place on ungreased cookie sheet in oven at 350° until bacon is crispy, 20 to 30 minutes. Serves 6.
Mix butter, sugar, egg and soda and let stand 10 minutes. Mix flour, cream of tartar and vanilla with other ingredients. Drop on ungreased cookie sheet. Dip bottom of glass in sugar and press cookie flat. Bake for 10 to 12 minutes in 350° oven. Makes about 5 dozen cookies.
Combine the tomato sauce, the sauce mix, water and green pepper in a large skillet. Add spaghetti, broken in half. Bring to a boil. Cover; simmer for 10 minutes, stirring occasionally. Stir in franks. Cover; simmer for 5 to 10 minutes, or until spaghetti is tender. Top with cheese; heat until melted. Makes 6 servings.
Drain pineapple; reserve 3 tablespoons of the syrup. Cream sugar, butter and orange rind, add egg and reserved syrup; mix well. Sift flour, baking powder and salt. Stir into creamed mixture. Add morsels, pineapple and nuts. Drop by teaspoonfuls 2 inches apart on greased cookie sheet. Garnish with pieces of candied cherries. Bake at 375° about 10 minutes. Yields 4 dozen.
In large bowl, beat butter and sugars together until light and fluffy. Beat in eggs and vanilla. Add flour, baking powder and baking soda; mix lightly. Cover; refrigerate.
Heat oven to 350°. Grease a 9 x 13 x 2-inch pan. Mix all ingredients and spread in pan. Bake until golden brown, approximately 25 minutes. Cut into small squares.
Mix the cheeses. Brown the beef and drain fat. Add sauce and water; simmer about 10 minutes. Add the seasonings. Pour about 1 cup meat sauce in the bottom of a 3-quart casserole. Layer 3 pieces of uncooked lasagna over the sauce. Cover with about 1 1/2 cups sauce. Next, spread 1/2 the cheese mixture over the sauce. Repeat layers of lasagna, sauce and cheese. Top with a layer of lasagna and remaining sauce. Cover with foil and bake 55 to 60 minutes at 350°. Remove the foil and bake 10 minutes longer. Allow to stand about 10 minutes before cutting.
Cook the green beans (Italian-style) according to directions. Rinse and drain. In a large mixing bowl, combine green beans, squash or zucchini, mushrooms, red or green peppers and green onion. Stir basil into buttermilk salad dressing. Add dressing to vegetable mixtures; toss to coat. Cover and chill for 4 to 24 hours. Serve on lettuce leaves. Makes 4 servings.
Allow cheeses to set at room temperature for 1 hour. Mix salad dressing and cream cheese. Beat well with electric mixer. Add Cheddar cheese and blend. Cover and freeze for 30 minutes. Shape cheese mixture into a ball. Roll cheese ball in toasted almonds.
Cook and drain ground beef, sausage, onion and bell pepper. Take bread out of loaf, leaving a boat. Mix egg, milk and bread crumbs with meat mixture; then put in boat with cheese on bottom, then meat and cheese. Put top on, melt butter or margarine and put on top. Wrap in foil. Bake at 350° for 30 minutes.
Chop tomatoes, pepper and onions. Squeeze out juice. Heat vinegar, sugar and spices to boiling. Add chopped mixture and cook until color changes. Pour into jars.
Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add milk and chocolate and beat until smooth. Fold in Cool Whip, put in crust. Chill for 4 hours.
Mix all ingredients by hand except for filling. Stir well. Drop by teaspoons on a greased cookie sheet. Bake for 10 to 15 minutes at 350°. Let cool.
Line cookie sheet with waxed paper and set aside. Mix all ingredients together. Pour onto pan then sprinkle with nuts. Bake at 375° for 15 minutes. Sprinkle powdered sugar on a clean dish towel and turn cake onto towel. Peel off waxed paper and roll cake lengthwise on towel and refrigerate 1 hour.
Preheat oven to 350°. Bake pie shell for 5 minutes. Combine sugar and cream cheese. Add sour cream and eggs, one at a time. Add vanilla. Mix well. Pour into pie crust and bake for 45 to 50 minutes. Remove from oven. Cool. Top with can of pie filling of your choice.
Cook broccoli and lima beans until tender and drain. Add soup, sour cream and water chestnuts (sliced). Put in 2-quart casserole. Melt butter. Add Rice Krispies. Put mixture on top of broccoli mixture and bake at 350° for 35 minutes.
Beat together sour cream, salt, vanilla and egg. Add apples, mixing carefully to coat well. Turn into pie shell and bake at 400° for 25 minutes.
Cook garlic in oil over medium-high heat for 1 minute, stirring frequently. Add shrimp; stir-fry for 1 minute. Add mushrooms, onions and wine; cook 2 minutes or until shrimp are pink and vegetables are hot. Serve over rice. Makes 4 servings.
In a large bowl, make stiff batter mixing ingredients in order given (dry ingredients first). Turn out on a lightly floured board. Knead a little. Grease bowl with oil. Put dough in and turn over so oily side is up. Cover with cloth or paper and let stand overnight. Dough rises slowly. Don't put in refrigerator or too hot a place. Next morning, punch down and knead a little. Divide into 3 parts; knead each part 8 to 10 times. Shape into loaves or rolls and place in pans coated with shortening. Brush with oil and cover with paper or foil. Let rise 4 to 6 hours or all day is okay if not too hot. Preheat oven to 350° and bake to 30 to 35 minutes. Remove from pans immediately and brush with butter. Place on wire rack, covering loaves with cloth until cool. Serve hot, refrigerate or freeze.
Chop cabbage and onion fine. Mix all ingredients together and chill. Best when sets 2 or 3 hours in refrigerator before serving.
Butter cookie sheet which has an edge. Measure out the cereal and the peanut butter. Set aside. In a large size pan, bring to a boil on medium temperature the corn syrup and sugar. When syrup boils, add peanut butter, then the cereal. Press onto cookie sheet. Melt the chocolate chips and butterscotch chips. Frost the mix on cookie sheet. cut into bite size squares.
Dissolve jello in boiling water and stir until dissolved. Add pineapple, cranberry sauce and nuts and chill. Good with turkey.
Mix all ingredients. Soak breasts in mixture overnight. Take 2 cups of bread crumbs and roll chicken in them. Melt butter and drizzle over chicken that has been placed in casserole dish. Bake 1 1/2 hours at 325°.
Brown meat and drain, add tomato sauce and sugar, salt and pepper and simmer for 5 minutes. Mix cream cheese, sour cream and onions (in blender, if possible). Cook noodles. Layer in oblong greased casserole. Put hamburger on bottom, then noodles, then cream cheese, sour cream, onion mixture over noodles. Top with grated cheese. Bake casserole for 30 minutes in 350 degree oven. Brown uncovered at 375 degrees.
Cook sugar and milk on medium heat until it reaches soft ball stage. Remove from heat and add remaining ingredients. Stir and mix thoroughly. Pour into buttered oblong cake pan. Makes 4 1/2 pounds of candy.
Cut buns in quarters lengthwise. Combine margarine and garlic salt. Brush sides of buns with mixture. Sprinkle with Parmesan cheese and seed. Toast in 450° oven for 8 minutes. Makes 24 sticks.
Blend butter and peanut butter in large bowl. Work in sugar and graham cracker crumbs. Press mixture in 9 x 13 cake pan. Melt chocolate and spread quickly over top. Chill and cut into squares. Enjoy!
Sift dry ingredients together. Add milk to egg yolks, then add corn meal mixture. Add shortening; mix again. Fold in stiffly beaten egg whites. Pour into greased pan and bake at 450° for 25 to 30 minutes.
Cut eggs in half lengthwise. Carefully remove and sieve egg yolks. Blend butter; carefully stir in caviar and dash of pepper. Fill egg whites with yolk mixture. Garnish with parsley, if desired. Makes 12 halves.
In large saucepan or stockpot, combine hash brown patties and 2 1/2 cups water. Cover and place over medium-low heat, stirring occasionally to break up patties.
Combine 2 cups flour with other dry ingredients. Heat milk, water and butter until very warm. Mix at low speed. Gradually pour in liquid ingredients. Increase to medium speed for 2 minutes. Beat in 1/2 cup flour for 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth while adding more flour (10 minutes). Place in greased bowl. Cover with towel for 1 hour. Turn out on lightly floured surface; roll out half of dough. Shape in loaf. Place in greased pan. Cover; set aside both loaves for 1 hour. Pour melted butter over and bake for 25 to 30 minutes, until brown. Remove from pan.
Saute onion in 2 tablespoons butter. Add the diced potatoes. Cover with water and cook until tender. Add salt and pepper. Mash part of the potatoes. Add milk (2 cups). Cook on low heat for awhile, until thickened. Stir and watch carefully. Delicious with a nice piece of bread and salad for a supper.
Drain mushrooms. Mince well. Blend with cream cheese and seasonings. Divide among rectangles of crescents. (Pinch rectangles together.) Roll up starting at long side. Cut in 4 equal pieces. Brush with egg. Sprinkle with sesame seed. Bake at 375° for 12 minutes or until golden brown.
Cook macaroni until done. Drain. Dice celery, cucumber, tomato, onion and green pepper. Boil eggs until done. Peel and dice them. Add sugar, salt and pepper. Stir in mayonnaise.
Cut tops off peppers; save. Clean peppers and core. Boil tops and peppers in salt water for 5 minutes; drain.
Preheat oven to 350°. Mix first 6 ingredients in large bowl. Fold in cranberries, apples, walnuts and raisins. Spoon into greased 9 x 5-inch loaf pan. Bake at 350° for 60 minutes.
Combine eggs and milk, beat until well blended. Add cracker crumbs and set aside until liquid is absorbed. Add remaining ingredients except cheese. Stir well. Spoon into greased 1-quart casserole. Bake at 350° for 45 minutes. Sprinkle with cheese while hot.
Combine ham, pasta, broccoli, salad dressing, milk, red or green pepper and 1 cup cheese in bowl; mix gently. Spoon into 1 1/2-quart glass baking dish. Sprinkle with remaining 1/2 cup cheese and croutons. Microwave on High for 8 to 10 minutes or until heated through.
Combine all ingredients and store in tight container. Use 2 teaspoons of mixture for each cup of tea. Add boiling water. This can be varied to suit your taste.
Dissolve jellos in boiling water. Drain blueberries and pine apples catching the juices; add enough water to make 1 c.; add to jello. Stir in blueberries and pineapple. When jello starts to set, pour into a 2 qt. flat pan; refrigerate until set. Combine sugar, sour cream, cream cheese, and vanilla; spread over jello layer; sprinkle pecans on top. Very sweet and rich. May be served as a dessert.
In a bowl, combine sour cream, melted butter, milk and egg yolks. Stir together flour, sugar, baking soda, salt and baking powder. Stir dry mixture into sour cream mixture; beat until smooth. Fold in beaten egg whites; do not overmix.
Cream sugar and butter. Add eggs, beat until fluffy. Make paste of cocoa and vinegar and add to mixture. Sift salt, soda and flour together; add alternately with buttermilk. Add vanilla and red food coloring. Makes three 9-inch layers. Bake at 350°. Cool layers before icing.
Mix as you would a regular pound cake (add food color before adding flour). Bake at 325° for 1 1/2 hours. Use 10-inch tube pan.
Combine contents of vegetable seasoning packet and water in medium saucepan. Add 1/4 cup butter and bring to a boil. Reduce heat, cover and simmer 6 minutes. Add stuffing crumbs and stir until moistened. Cover, remove from heat and let stand 5 minutes. Blend in egg. Heat 2 tablespoons butter in large skillet. Spoon stuffing into skillet in 6 mounds; flatten to form thin patties. Brown on one side; turn, spread with relish and top with turkey slices. Continue cooking to brown second side. Serve with gravy.
Stir all ingredients together. Put in baking dish. Let stand 1 1/2 hours. Bake at 350° for 40 to 45 minutes.
Drain, bone and flake salmon, add ingredients and mix well. Grease and flour pans. Bake at 350° for 50 to 60 minutes.
Combine crab meat, shrimp, celery, green peppers, onions, lemon juice, pimientos and mayonnaise in a large bowl; stir well. Spoon mixture into potato crust. Combine remaining crushed potato chips and cheese. Sprinkle over top. Bake at 375° for 10 minutes or until cheese melts. Yields 6 to 8 servings.
Process zucchini in food processor. Do not peel. Beat eggs lightly. Add sugar, vanilla, oil and zucchini. Mix well.
Cook rice according to instructions and cool. Add bell pepper, onions and olives. Drain artichoke hearts, reserving juice. Chop artichoke hearts and add to rice. Mix mayonnaise, juice from artichoke hearts and curry powder. Add to rice and mix well. Refrigerate at least 8 hours and serve cold.
Mix all really well. Shred 1 head of cabbage and 1 carrot. Add dressing mixture, mix well and chill at least 2 hours.
Chop prunes very fine. Mix together oil and sugar. Add prunes and liquid. Add eggs, one at a time, beating well after each addition. Stir in milk, then dry ingredients and vanilla. Spread evenly in an 8 x 12-inch glass dish. Microwave for 8 minutes. Serves 16.
Mix sugar and cocoa in saucepan; add milk slowly, stirring until smooth. Add corn syrup or honey and bring to a quick boil. Cook without stirring until when tested in cold water several drops form a soft ball. Remove from fire and beat until creamy; add peanut butter and stir until thick enough to pour into buttered dish. Quickly push marshmallows into the mixture, leaving about 1/4-inch between them. Cut into squares with marshmallows centering the squares.
Bake on ungreased sheet at 350° for 12 to 14 minutes (longer baking time yields crunchier cookies).
In a small bowl, combine cottage cheese and eggs. Place broccoli florets in a 1-quart ovenproof casserole dish. Top with cheese mixture. Bake in a 350° oven for 30 minutes or until set. Serves 2.
Melt margarine in 9 x 13-inch pan. Sprinkle graham cracker crumbs over margarine. Sprinkle coconut over cracker crumbs. Sprinkle nuts over coconut. Sprinkle chocolate chips over nuts. Pour condensed milk over the top of the mixture and bake for 30 minutes at 350°. Cool completely before cutting into squares to serve.
Cook spinach, according to package directions. Melt butter. Combine spinach, butter, cream cheese, artichokes and juice of lemon. Bake, uncovered, at 375° for 20 minutes. Cover with cracker crumbs. Bake 10 more minutes. Serves 6 to 8.
Mix all ingredients. Cook, stirring constantly, until it becomes dough-like and pulls away from sides of pan. Store in Ziploc bag or airtight container. Makes a soft, pliable play dough for children which will stay soft for years.
Boil mixture together 5 minutes. Take off heat and stir in 1/2 teaspoon baking soda. Pour over popcorn. Bake 1 hour at 250°. Stir every 15 minutes.
Mix sugar, cream cheese and margarine. Whip 15 minutes. Very thick. Spread over crumb mixture. Slice bananas. Arrange bananas, pineapple and strawberries or blueberries in layers over cheese mixture. Frost with Cool Whip. Sprinkle with nuts and decorate with cherries. Cover and refrigerate overnight. Tastes like banana split.
In a bowl, blend together the Bisquick, Parmesan cheese, salt and pepper. Add 2 eggs. Grate the zucchini and add to the mixture, making a batter. In a large frypan or pancake griddle, melt 2 tablespoons butter. Pour batter into pancake size. Fry 3 minutes on each side. Serve while warm. Makes 8 to 10 fritters.
Bake, covered, at 325° for 2 hours. Uncover and bake 30 more minutes.
Saute onion in 12-inch Dutch oven in bacon grease. Add enchilada sauce, water, chilies, oregano and chili powder. Bring to a boil. Slip unbroken eggs into sauce. Cover and cook for 15 minutes. Spread margarine on tortilla warmed on cast-iron griddle. Remove one egg at a time with spatula and place on tortilla. Season to taste, top with sauce, top with cheese and sour cream.
Place cottage cheese and pineapple in large bowl. Add dry gelatin; mix well. Add whipped topping; mix again.
Cook milk and flour to a paste, but do not boil. Stir while cooking. Cool milk and flour mixture. Beat at high speed remaining ingredients and then add milk and flour mixture and beat thoroughly.
Cream sugar and butter; add eggs, milk and vanilla. Add flour, salt and baking powder. Mix all well. Add fruit, which has been mixed with 1/2 cup of the flour. Add nuts and coconut. Grease and flour 4 loaf pans. Bake at 325° for 1 1/2 hours.
Mix together the first 5 ingredients and chill. Carve out middle of rye bread and scoop dip into center. Serve with cut-up pieces of rye bread from center.