HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all together. Put into casserole. Sprinkle some of the grated cheese over top. Bake at 350° for 1 hour. Freezes well.
Combine berries, sugar and vinegar in a large pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick, stirring frequently. Pour into hot jars, leaving 1/4-inch headroom; seal. Process in boiling water bath for 15 minutes. Makes about 3 pints.
Sift together flour, baking powder and salt. Cut in lard. Add vinegar and cold water to beaten egg. Add to rest of ingredients. Form 4 balls. No matter how this dough is rolled or handled, it will still be a flaky dough.
Mix chopped nuts and coconut together. Spread in bottom of a greased 9 x 13-inch pan. Mix cake mix as directed on package. Pour over nuts and coconut. Do not spread; just let it spread itself. Combine rest of ingredients and drop by teaspoon on batter, using all the filling. Bake at 350° for 35 to 45 minutes. As it cools, top will indent to look like an "earthquake."
Saute the onion. Add the ground beef, salt and corned beef. Cook until meats are brown. Add the barbecue sauce. Simmer for 15 minutes. Then serve on bun.
Cream together shortening and sugar. Add eggs and bananas. Sift together dry ingredients. Stir into banana mixture. Add cold water and vanilla. Mix well and turn into greased or sprayed loaf pans. Bake at 350° for 1 hour or until done. Makes 2 loaves.
Put beans in casserole dish. Add catsup, mustard, onion and brown sugar. Mix thoroughly. Place bacon slices on top of beans. Bake at 375° for 30 to 40 minutes or until bacon is crisp.
Brown meat and onions. Pour off fat. Add celery, peppers, crushed tomatoes, tomato paste and water. Cook 1/2 hour. Add Chili-O, oregano, basil, Worcestershire sauce and beans. Cook at low temperature 1 hour, stirring frequently. Add more water as needed. Add cayenne pepper sauce, chili powder and salt to taste.
Mix vegetables together and set aside. Bring remaining ingredients to a boil and pour over cabbage mixture. Stir well and let stand 12 hours in refrigerator. Stir before each use. Keeps well.
Beat eggs for 5 minutes. Add remaining ingredients. Mix well. Pour into cookie sheet or jelly roll pan that has been sprinkled with chopped nuts. Bake at 375° for 15 minutes. Turn on towel; roll up. Cool, unroll and fill with filling.
Mix well and pour in unbaked pie shell. Sprinkle with cinnamon or nutmeg. Bake for 45 minutes at 350°.
In a 9 x 13-inch pan, prepare a graham cracker crust (using crumbs, sugar and butter). Bake and cool crust.
Combine flour, sugar, cocoa, soda and salt in mixer bowl. Stir water, oil, vinegar and vanilla into dry ingredients until mixture is smooth. Fill paper-lined cupcake tins half full (about 1/4 cup). Put 1 teaspoon of filling into center of each cupcake. Bake at 350° for 30 minutes. Do not need to be frosted. Makes about 3 dozen cupcakes.
Boil about 5 minutes with a continuous stir so not to stick to pan. This is good over a butter recipe cake or devil's food cake mix.
Cube your pork chops. Season with Tony's seasoning. Cook until almost done. Then put your onion in and saute. Put into bowl and make your gravy in juice and oil left from your meat. When the gravy is ready, put your meat and onion back in gravy and smother for about 30 minutes. Put over rice or potatoes. Serves 4 to 6.
For stuffing, melt butter in large skillet. Add rice, onion and celery. Cook slowly, stirring constantly, until rice is lightly browned. Add water, bouillon cubes, parsley and seasonings. Cover and simmer 20 minutes or until rice is tender (add more water if rice begins to stick). Set aside to cool.
Cover potatoes, celery and onion with water. Salt and pepper to taste. Cover and cook until potatoes are tender. Reduce heat to low and add soup, cheese, milk, margarine and ham. Simmer until cheese has melted, stirring occasionally.
Combine zucchini, sugar, water, vinegar and horseradish in a saucepan. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat. Add gelatin and stir until dissolved. Ladle quickly into hot sterilized small jars or frozen containers. Cover tightly; cool. Store in freezer or refrigerator up to 2 weeks. Makes 3 cups.
Combine first 8 ingredients in mixing bowl and mix well. Shape mixture into 1 1/2 inch balls. Brown in hot oil 5 to 6 minutes in a large skillet. Remove meatballs, reserving pan drippings. Stir and add flour to drippings; blend. Reduce heat; add mushrooms, sour cream and browning and seasoning sauce, stirring constantly. Gradually stir in milk. Return meatballs to skillet and cook over low heat 10 minutes. Serve over noodles or rice.
Place all in a large bowl and pour dressing over all. Stir well. Enjoy.
Cover corn with cold water in large bowl and soak overnight. Prepare barbecue (low heat). Grill corn until cooked, approximately 20 minutes. Meanwhile, melt butter in heavy medium saucepan over low heat. Add green onions, garlic, salt, thyme and bay leaf and stir for 5 minutes. Add wine and lemon juice and cook 2 minutes. Transfer sauce to bowl. Serves 4.
Add water to the raisins and boil for 5 minutes. Cool. Stir in soda and let stand. Cream shortening and sugar. Add vanilla and beaten eggs and the cooled raisins with their liquid and flour sifted with the baking powder, salt, cinnamon and nutmeg. Stir in nuts and drop by teaspoon on greased sheet. Leave plenty of space between cookies. Bake 12 to 15 minutes. Cool. Store in jar.
Prepare charcoal fire. Cut 2 pounds of salmon fillets into 6 pieces of equal thickness. Slice 2 red onions about 3/8-inch thick crosswise. Mix 1/4 cup light olive oil with 2 tablespoons olive oil. Salt and pepper the onion slices, brush with oil mixture and put on grill in a place where heat is low. Grill onions for 5 minutes. Turn; grill for 5 minutes. Salt and pepper salmon fillets. Brush them with oil mixture. Put them on grill over medium-hot fire; grill for 3 minutes. Turn; grill for 3 minutes, until firm and springy when pressed with finger. Serve salmon and onions.
In a large skillet, melt butter. Add rice and pine nuts. Fry, stirring constantly, until rice and nuts are golden, about 5 minutes. Stir in remaining ingredients. Bring to boiling. Reduce heat and simmer, covered, about 20 to 25 minutes. If too moist, uncover for last 5 minutes of cooking.
Place in container first the lettuce, onion, bacon and cauliflower. Mix sugar and mayo together. Put over the other ingredients. Add cheese, pepper and salt. Let set 8 to 10 hours before serving.
Mix all ingredients together. Roll into 1-inch balls. Press down with a fork. Bake at 425° until golden brown.
Cream butter, shortening and sugar together. Add eggs, flour and soda with buttermilk. Add vanilla, chopped nuts and coconut. Bake at 350° for 30 minutes.
Dissolve jello in 1 cup boiling water. Add blueberries and pineapple. Let mixture set partially (chill). Add Dream Whip or Cool Whip. Let set until jelled.
Prepare the dessert topping mix according to package directions. Tint pale pink with few drops red food coloring. Fold in strawberries and pineapple; chill. Stir before serving. (Add a little milk if the mixture is too thick.) Trim with strawberries. Makes 8 servings.
Heat oven to 375°. Butter a 2-quart casserole. Prepare rice according to package directions, cooking 5 minutes less than time recommended. Cook peas in boiling water in a covered saucepan, only until separated. Drain. Put peas on bottom of casserole. Layer turkey on top. Spread rice evenly over turkey. Combine soup and milk. Pour evenly over rice. Do not mix. Sprinkle paprika generously on top. Bake, uncovered, 30 minutes or until browned and bubbly.
Let water come to a boil. Mix sugar and cornstarch together with lemon juice. Add eggs slightly beaten and butter. Mix all ingredients together in boiling water. Stir constantly until mixture comes to a boil. Remove and put into a bowl.
Boil squash and onion 5 minutes; drain. Combine soup and cream. Stir in carrots and fold in squash and onion. Mix melted butter with dressing and spread 1/2 in pan. Layer with squash mixture until all is used.
Heat oven to 425°. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Combine corn meal, flour, baking powder, sugar and salt. Stir in milk, egg and vegetable oil. Mix until just moistened. Stir in corn and red pepper. Fill muffin cups about 3/4 full. Bake for 20 to 25 minutes. Immediately remove from pan. Yields 12 muffins.
Slice steak 1/8-inch thick while partially frozen. Brown in hot oil; stir frequently. Add tomato sauce, mustard, brown sugar, Worcestershire sauce, water and sliced onion. Cover and simmer for up to an hour, at least 30 minutes. For a tangier barbecue sauce, stir in a little red wine vinegar or cider vinegar to taste before pouring over rice or noodles.
Mix 3/4 cups sugar and 1 tablespoon cinnamon in large mixing bowl. Cut biscuits into fourths and roll into balls. Roll the biscuit balls in the sugar/cinnamon mixture. Alternate chopped pecans and biscuit balls in a well-greased (butter) Bundt pan. Mix 1 cup sugar, 1 tablespoon cinnamon and 3/4 cup melted butter. Pour over biscuit balls and nuts. Bake at 350° for 40 to 45 minutes. Let it stay in the pan for 5 minutes before removing from pan.
In medium saucepan cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook onions in reserved drippings until tender. Add potato soup, milk and undrained clams. Simmer uncovered 5 to 10 minutes, stirring occasionally. Add bacon and garnish with paprika.
Brown onion in oil. Drain tomatoes and add pulp, reserving juice. Brown well; add tomato sauce, juice, celery and green pepper. Add 2 cups hot water and shrimp. Simmer until thickened. Add salt substitute, pepper, parsley and onion tops. Serve over hot, fluffy rice. Serves 8 to 10.
Brown meat and onion in shortening. Mix with all other ingredients and bake for 35 mins. at 350 degrees.
Blend together the cream cheese, butter and eggs. Add the remaining ingredients. Bake at 350° in a 3-quart casserole.
Heat oven to 350°. Oil bottom of 8-inch square pan lightly. For crust, combine oil, sugar and salt in large bowl. Beat at medium speed of electric mixer until well blended. Add flour and milk. Stir with spoon until well mixed and crumbly. Spoon into pan. Press evenly onto bottom. Bake at 350° for 15 minutes.
In a large mixing bowl, combine thawed potatoes (be sure they are thawed well), sour cream, onion, soup and cheese. Spoon into a large, buttered baking dish. Sprinkle buttered corn flake crumbs on top of each. Bake in a 350° oven for 1 hour. Yields 12 to 16 servings. This dish freezes well.
Spread crescent rolls flat on ungreased jelly roll pan. Bake at 400° for 10 minutes; cool.
Beat all ingredients with a mixer at medium speed. Bake this mixture in 3 greased layer pans at 350° for 30 minutes until done.
Soak cucumbers 24 hours in the lime solution. Wash out lime water, then soak 1 hour each for 4 times. Bring sugar, spices and vinegar to a rolling boil. Pour over cucumbers and let sit for 12 hours. Bring to a boil and cook 1 hour or until clear. Pack (with liquid) cucumber pickles into hot jars and seal.
Combine sugar, flour and nutmeg. Beat this into the eggs. Stir in rhubarb. Put this in a pie shell. Dot this with butter or margarine, then add a lattice top crust. Bake at 400° for 50 to 60 minutes. Check and put foil around the edge of crust if it gets too dark. Cool before serving. Yum!
Brown meat slowly; drain off fat. Add remaining ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally, to keep from scorching on bottom.
Dissolve jello and sugar in only half the amount of water on the directions on package. Then add pie filling, pineapple and nuts. Let stay in refrigerator until firm.
Drain fruits. Cut pineapple and peaches in half. Arrange fruit in layers in a large, deep casserole dish. In top of a double boiler, cook other ingredients until smooth and thickened. Pour over fruit. Cover and refrigerate overnight. Before serving, heat until bubbly hot. Serves 12 to 14.
Peel and cook the potatoes; peel the apples, if desired. Slice the cooked potatoes 1/3 to 1/2-inch thick and thinly slice the apples. Toss together in a 2-quart casserole. In glass measure, microwave the butter (melt) and add enough maple syrup to make 1/3 cup. Add cinnamon and salt. Pour over potatoes and apples. Microwave, covered, until the apples are tender, 5 to 6 minutes. Sprinkle with parsley and serve. Makes 6 to 8 servings.
Cream together shortening and 1 cup sugar in bowl. Beat until light and fluffy. Blend in egg and molasses. Add dry ingredients. Blend well. Shape dough into 1 1/4-inch balls. Roll in sugar. Place balls about 2-inches apart on greased cookie sheet. Bake at 375° for 12 minutes; makes 3 1/2 dozen.
Mix up and pour 2 cups lukewarm water over that and mix. Bake at 350° for 30 to 40 minutes.
Bake sweet potatoes until done. Peel back top and scoop out inside of potato. Whip potato with 2 to 3 tablespoons margarine. Mix in brown sugar, cinnamon, pineapple, flour and marshmallows. Put mixture into baking dish and bake, uncovered, at 350° until hot and bubbly.
Line a cookie sheet with waxed paper. Melt chocolate chips in a small saucepan over low heat or in microwave on High, stirring every 30 seconds, until smooth. Remove saucepan from heat. Dip apricots into chocolate to partially coat. Refrigerate on lined cookie sheet 20 minutes, or until chocolate sets.
Cook and chop chicken breasts. Add soup, mushrooms and pimentos. Pour into 2 1/2 or 3-quart ungreased casserole. Top with stuffing. Pour broth over all. Bake at 325° for 45 minutes or until nicely browned.
Pour milk over sugar. Boil rapidly for 12 minutes. Remove from heat. Cool. Beat in coconut and flavorings.
Beat honey, gradually adding sugar and cream. Beat in eggs one at a time. Sift flour and soda. Add flour, spices and butter gradually to honey mixture, beating constantly. (For a richer color, add 3 tablespoons burnt sugar.) Pour batter (about 1-inch thick) into baking pan which was greased and floured. Bake 30 minutes in a 350° oven.
Place Twinkies in bottom of a 9 x 13-inch pan. Spoon crushed pineapple over Twinkies, then add bananas, then pudding as directed on box. Then layer on top of bananas. Then layer Cool Whip on top of vanilla pudding. Sprinkle top with chopped nuts and then place cherries around top. Refrigerate overnight.
Mix Crisco, vanilla, sugars, and water; beat until fluffy. Add eggs. Add soda and salt to flour; add this mixture to the rest. Stir in semi-sweet morsels. Bake at 375° for 7 to 9 minutes. Makes 120 cookies.
Mix and bake in greased muffin tins at 425° for 15 to 20 minutes.
Melt Velveeta cheese and margarine in microwave. Add powdered sugar, cocoa and vanilla. Stir until well blended. Pour into pan, refrigerate and cut into squares.
Cream butter and sugar. Add well beaten eggs and milk. Stir in dry ingredients, then add nuts and fruit to dry ingredients. Add batter to brandy or whiskey to moisten. Drop on greased cookie sheet. Bake at 325° for 15 to 20 minutes.
Mix cream cheese and cottage cheese (softened). Spread in pizza pan.	Pour bottle of taco sauce over and smooth over. Sprinkle Cheddar cheese over. Cut green	pepper	and tomato fine; add next. Cut black olives into slices and sprinkle over (takes about 1/2 can). Then chop lettuce fine and top. Cover well and refrigerate at least 4 hours. Dip up with Tostitos chips.
Boil skim milk and rice for one hour, then add beaten eggs, sugar, vanilla and half and half. Cook for 5 minutes. Add raisins if desired.
Melt 1 cup sugar and Carnation canned milk. Stir until sugar melts again. Add 2 cups of sugar slowly. Bring to a boil. Stir constantly until forms soft ball stage. Add vanilla and beat until cool. Add nuts. Stir and put into pan. Cool and cut into squares.
Toss together cabbage, pepper, onion, carrots and salt and let stand 1 hour. Combine in medium saucepan sugar, vinegar, celery seed and mustard seed. Boil 1 minute. Cool until lukewarm. Pour over cabbage mixture and stir until all ingredients are combined. Freeze until ready to serve. Thaw 45 minutes before serving. Store in covered dish. Serves 8 to 10.
Melt margarine and add curry. Fry the beef until brown. Add water to almost cover and simmer. Add the onions and carrot. Add garlic powder and salt and pepper to taste. Cook until beef is tender and serve with rice or mashed potatoes.
Mix by hand in 13 x 9-inch pan. Bake at 350° for 35 minutes or until done.
In a large pot, put the oil. When oil is hot, put 1 tablespoon of sofrito, 4 tablespoons tomato sauce, 2 packages of sazon, 1 package of sazon con achiote, 1/2 teaspoon garlic, pepper and salt. Simmer until brown, then add 6 cups of water; bring to boil.
Cream butter and brown sugar and add flour. Mix well and pour in a greased 9 x 9 inch pan and bake for 20 to 25 minutes at 375°.
Dissolve yeast in warm water. Use a warm bowl and mix the 2 1/2 cups water, yeast mixture, brown sugar, molasses, butter, salt, Potato Buds and 2 cups flour. Beat until smooth. Add wild rice and enough flour to make a soft dough. Turn out on a floured board and knead for 10 minutes. Place dough in greased bowl and let rise until doubled or 2 hours. Divide into 4 parts. Form into loaves and place in well-greased pans. Bake 30 to 35 minutes in a 350° oven. Cool on wire rack. This is especially good with cheese whip and olives.
Mix all ingredients. Spread in a greased 13 x 9-inch pan. Bake 25 minutes at 350°. Cut into 1 x 2-inch squares.
Combine first 8 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8-inch square baking dish. Combine remaining ingredients in a small bowl. Toss gently. Sprinkle over casserole. Bake, uncovered, at 350° for 45 minutes.
Mix all ingredients and bake for 1/2 hour at 350°. Sprinkle with shredded Swiss cheese and return to oven for 5 more minutes.
Combine all ingredients in pan. Cook low to medium heat, stirring constantly, until ball forms. Remove from heat. Put on wax paper and knead until cool. Can color all one color while cooking or can divide into 3 parts and color each part and then knead. Lasts a long time if kept in a plastic Ziploc bag when not in use.
Preheat oven to 350°. Cut bacon into bite-size pieces. In large skillet, cook bacon until done; drain. Add ground beef and onion to pan; brown thoroughly. Add ketchup, brown sugar and vinegar. Mix well. Empty beans into 3-quart casserole (drain liquid from butter and kidney beans). Mix and add cooked beef mixture. Bake, uncovered, for 35 to 40 minutes. Enjoy!
Mix together in a bowl, hamburg, tomato sauce sprinkled with onion flakes, salt and pepper. Set aside. In another bowl mix cheese, sour cream, milk and green pepper. Set aside.
Cream together brown sugar and shortening. Add eggs, coffee, soda, baking powder, flour, raisins and nuts, cinnamon and nutmeg. Drop by teaspoon on ungreased cookie sheet. Bake at 350° until done, 7 to 10 minutes (depends on oven). These are soft cookies.
Drain pineapple; reserve juice and add egg to juice. Stir in vinegar. Combine sugar and flour and add to egg mixture. Cook over medium heat. Stir until thickened. Cool. Stir dressing into apples; fold in pineapple, Cool Whip and 3/4 cup peanuts. Garnish with remaining nuts before serving.
Combine vegetables and salt. Cover with ice and mix thoroughly. Let stand 3 hours; drain well. Combine remaining ingredients. Mix well and pour over the vegetables. Bring to a good boil only. Seal at once in hot sterilized jars. Makes 8 quarts. Chill before serving.
Melt package of caramels with 1/2 cup sweetened condensed milk. Stir cake mix with margarine and 1/2 cup sweetened condensed milk. Spread less than 1/2 of batter in greased 9 x 13-inch pan. Bake for 6 minutes at 350°; remove from oven. Sprinkle with nuts. Spread melted caramels on top. Sprinkle chocolate chips. To other half of batter, add 3 tablespoons water and spread on top of chocolate chips. Bake for 20 to 25 minutes (no longer) at 350°; remove from oven. Let cool and serve.
Place bulgur wheat in large bowl or stainless steel pan. Combine boiling water and salt and pour over bulgur wheat. Allow to set for 45 to 60 minutes until bulgur is tender. Add lemon juice, olive oil and garlic and mix thoroughly. Put mixture in refrigerator overnight.
Mix graham cracker crumbs, coconut and powdered sugar. Melt butter and add to mixture. Add peanut butter. Form into balls. In double boiler, melt chocolate chips and paraffin. Dip balls in mixture, then put on waxed paper until cooled.
Place bread cubes in casserole or a 9 x 13-inch dish. Mix all other ingredients and pour over bread. Bake 1 hour in a 325° oven.
Cream butter and sugar. Add egg, then flour and baking powder alternately with milk. Fold in blueberries. Bake in greased or paper lined muffin pan at 375° for 25 minutes.
Mix dry ingredients; cut in shortening. Add milk and let dough set for 20 minutes. Roll out to 1/4-inch thick and cut into squares. Fry in oil. Serve with honey, cinnamon/sugar or powdered sugar.
Mix buttermilk and instant pudding, mixing well. Add mandarin oranges. Fold in Cool Whip and crumbled cookies. Refrigerate overnight.
Cook and mash squash. Add remaining ingredients. Mix well. Bake in casserole 20 minutes at 400°.
Grease and flour a 10 x 4-inch angel food cake tube pan. Preheat oven to 325°. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves and allspice onto waxed paper. Cream butter, brown sugar and honey. Add eggs, beating with an electric mixer, until they are light and fluffy, about 3 minutes. Sprinkle 1/4 cup of the flour mixture over the fruits and nuts. Add remaining flour mixture alternately with the milk to the fluffy butter mixture. Beat until smooth. Stir in fruits and nuts.
Mix zucchini and salt in a colander and let drain for 15 minutes. Combine with other ingredients and mix well. Drop by spoonfuls into 1/2-inch hot oil. Brown on both sides and serve hot.
Mix all ingredients together except crackers. Spread crackers on top. Cook for 20 minutes at 400°.
Mix and cook all ingredients for 20 minutes. Put in jars while hot. Makes 12 pints.
Melt chips over low heat, stirring constantly. Remove from heat. Stir in flavoring and chocolate frosting. Refrigerate until firm (1 to 2 hours). Shape into 1-inch balls. Mixture will be sticky. Roll balls in shredded coconut. Store in refrigerator. Ground nuts or cocoa may be used in place of coconut.
Pit dates and cut into quarters. Mix together flour, baking powder, salt and sugar. Add dates and nuts to flour mixture. Beat eggs. Add melted butter and combine mixtures. Bake in 8 x 12-inch pan for 30 minutes in moderate (350°) oven. When slightly cool, cut into bars. Roll each bar in powdered sugar.
Cook uncovered 1 hour at 350°. Break cheese up and mix in. Stir a few times while cooking.
Put noodles in hot water to soften (no need to precook). If tomatoes are whole, cut into small pieces. Saute onion, pepper and garlic in nonstick pan sprayed with no-fat cooking spray. Add tomatoes, tomato sauce, drained mushrooms, spices and sugar. Cook approximately 2 to 3 minutes. Defrost spinach; drain well between paper towels. Mix cheeses, eggs and spinach in a bowl.
Mix dry ingredients, then add milk and place on stove top at medium to high heat. Bring to a boil and simmer until thick. Stir continuously to avoid sticking. Add butter and serve over hot biscuits.
In a medium bowl beat softened butter and powdered sugar together until well mixed, add milk and mix. Stir in the coconut. Mix well. Roll into 1-inch balls and refrigerate until set. Melt chocolate and shortening over a double boiler, stirring occasionally. Remove from heat when melted and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Mix all ingredients together. Bake in a greased 8-inch square pan at 375° for 30 minutes.