HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut corn off cob and set aside. In nonstick skillet, put your bacon drippings and melt on medium heat. Pour in corn, water, sugar, salt and margarine. Cook on medium heat until the corn is bubbly and becomes thick. It usually takes about 20 minutes to cook. Mix flour or cornstarch in milk and add to corn. Cook again until thick and bubbly. (Be sure to scrape the corn cob for creamy corn.)
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inch. Mix all ingredients. Spread in pan. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Sprinkle with powdered sugar while warm, if desired. Cool; cut into bars about 2 x 1-inch. Makes 4 1/2 dozen cookies.
Mix and put in jar. Use 2 to 3 teaspoons per cup of hot water.
Put butter, flour, egg, sweetened condensed milk, and sugar into a saucepan. Bring to a boil. Add vanilla. Remove from heat. Pour into baked pie shell. Let cool. Add Cool Whip if desired.
Boil potatoes until done. Peel and cut in half lengthwise. Place on greased baking dish. Combine remaining ingredients and pour over potatoes. Bake at 350° for 30 minutes, turning potatoes once and basting frequently with syrup.
Cook diced onion and cubed potatoes in chicken broth just until soft, not mushy. You may want to use part chicken broth and part chicken bouillon with water. Use at least 1 can of chicken broth. Add margarine and milk to desired thickness, salt and pepper. Cook until milk thickens. Shredded carrots may be added, if desired. May add Velveeta or Cheez Whiz, if desired.
Cook and debone chicken; chop fine. Add some chopped onions, chopped sweet pickles and boiled eggs. Add enough salad dressing to make it hold together.
Drain all juice from fruit and cut into small pieces. In a large bowl, combine all fruit, lemon juice and pecans. Mix well. Add condensed milk. Gradually add Cool Whip, while stirring. Pour into graham cracker crusts. Cover and refrigerate for 2 hours.
Cook rice, water and salt until tender, about 15 minutes. Remove from heat. Stir in Eagle Brand milk and raisins. Beat eggs just until blended. Add gradually, while stirring briskly, to rice, milk mixture. Return to low heat and cook, stirring constantly until mixture coats a metal spoon. Remove from heat. Add vanilla and nutmeg. Serve hot or chilled.
Line a 13 x 9-inch pan with wax paper; set aside. In a large saucepan, melt butter. Stir in milk and sugar; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove pan from heat; gradually stir in chocolate chips. Add prunes, marshmallow cream, walnuts and vanilla. Pour into pan and chill. Cut into 48 pieces when firm.
Cook potatoes, onion and butter in water until potatoes are soft and very tender. Add milk, parsley and seasonings. Heat until almost boiling. Top with grated cheese.
Boil chicken; set aside. In saucepan, saute onion and celery in margarine. Add chicken soup and milk. Simmer until heated through. Add pimento and chicken. Pour over rice or egg noodles.
*You may use chopped cauliflower, broccoli, mushrooms, tomatoes and radishes.
Brown sausage and onion and drain. Spread hash browns in 9 x 13-inch dish, spread sausage and onion mixture over top. Spread mushrooms on top. Beat eggs and milk and pour over all. Top with cheese and bake at 350° for 45 minutes. This is good to make the night before, just pop in oven in the morning.
Place potatoes in large pot and cover with cold water. Boil until almost tender, about 30 minutes. Drain and cool. Cut potatoes crosswise into 1/2-inch thick rounds. Whisk remaining ingredients in large bowl to blend. Add potatoes and toss thoroughly to coat. Cover and let stand 1 hour at room temperature. Prepare barbecue (medium heat). Remove potatoes from marinade and place on grill; reserve marinade. Cook potatoes until golden brown, turning occasionally, about 12 minutes. Transfer to platter. Brush remaining marinade over and serve.
Separate 2 eggs and use whites for meringue. Beat eggs well. Mix all and pour into a 9-inch pie shell, unbaked. Put in cold oven. Turn oven to 225° and bake 30 minutes. Turn up to 250° and finish baking. Put meringue on and brown.
Mix together. Place in casserole or 9 x 13-inch pan. Bake at 350° for 30 minutes.
Preheat oven to 400°. Spray muffin tins with Pam or line with paper cups. Mix 1/4 cup flour with blueberries. Set aside. Mix liquid and dry ingredients separately; then combine, mixing just enough to moisten. Fold in blueberries. Fill each muffin tin 2/3 full. Bake 20 - 25 minutes. Makes 10 - 12 muffins.
Slowly warm cream cheese and stir in salsa and chicken. Wrap in warm tortillas and serve with lettuce, onion, tomatoes, etc.
Beat 2 eggs. Add melted or room-softened butter, honey and vanilla. Add dry to wet ingredients stirring only until well blended. Add chocolate chips, raisins and nuts. Chopped dates may be used instead of raisins. Bake in greased 9 x 13 pan at 350° for 25-30 minutes. Cut into bars while warm.
Mix together all of the ingredients. Grease and flour two bread pans and pour in batter. Bake at 350° for 1 hour.
Mix all ingredients together with wooden spoon. Roll into balls. Place on ungreased cookie sheet. Use fork to flatten. Bake at 325° for about 10 minutes. These burn easy so cook on top rack.
Cream butter and sugar. Add eggs, one at a time, beating after each. Beginning with flour, add milk and flour alternately and end with milk, beating after each addition. Blend in vanilla. Pour batter into three generously greased and floured 8-inch cake pans. Bake in a 350° oven for 25 minutes. Cool layers before removing (about 15 to 20 minutes). After removing layers, slice each layer in half to make a six layer cake.
Arrange peaches in unbaked pie shell. Mix together all remaining ingredients until smooth. Pour over peaches. Bake at 450° for 10 minutes, then at 350° for 30 to 40 minutes.
Mix all ingredients except crushed walnuts. Form into a ball. Roll in crushed walnuts. Refrigerate until ready to use.
Cream shortening; add dry ingredients. Add 1/2 cup milk and bananas. Beat 2 minutes. Add remaining milk, eggs and vanilla. Beat another 2 minutes. Bake in greased and floured pans at 375° for 40 minutes.
Cut steak in serving size pieces. Dip in flour, salt, pepper and mustard, mixed together. Brown pieces in hot oil. Place in casserole. Scatter cut up vegetables on top of meat. Pour sauce of ketchup and brown sugar over all. Cover with foil and bake at 325° for 1 1/2 hours or until tender.
Wash and drain grapes. Mix sour cream, sugar and vanilla. Add grapes and mix. Refrigerate overnight. Serves 8.
Mix the first 4 (or 5 if chocolate) ingredients together at medium speed. Add the confectioners sugar and water. Add sugar first, then pour water over sugar. Beat thoroughly. Will keep several weeks in refrigerator.
Combine graham crackers and melted margarine. Press into bottom of oblong pan or 2 square pans. Mix cream cheese and powdered sugar. Layer cream cheese mixture, bananas and pineapple. Put whipped cream on top. Cut cherries in half put on top of whipped cream. Sprinkle on nuts. Refrigerate about 2 hours.
Mix all ingredients together and pour into greased 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 35 minutes.
Brown meat and onions in skillet with oil. Add soups diluted with water as instructed on can, soy sauce and rice; mix well. Let simmer 10 to 15 minutes. Put 3/4 can of chow mein noodles in a casserole. Add above mixture, then put rest of noodles on top of casserole. Bake at 350° for 30 minutes. Serves 8 or more.
Spoon flour into measuring cup; level off. Combine all ingredients in large bowl. Mix at low speed until dough forms. Shape dough into balls using rounded teaspoonful of dough. Roll balls in additional sugar. Place onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Remove from oven and top with candy Kisses, pressing down until cookie cracks around edge.
Combine all ingredients and form into 3/4-inch balls. Bake 12 minutes in 350° oven. Remove from oven and roll in powdered sugar. Let cool and roll in sugar a second time.
Cook spaghetti as directed. Drain well. Mix cucumber, bell pepper, tomato, onion and salad dressing (as much as you like). Add spaghetti. Chill and serve.
Pour 2 cups boiling water over oats in large bowl. Stir well and cool. Crumble yeast into bowl; add 1/4 cup sugar, 1/2 cup warm water and 1/2 cup flour. Stir until smooth and let stand 10 minutes, then add to first mixture with remaining sugar, flour, salt and shortening. Shape into ball and place in greased bowl. Brush top with salad oil. Cover with clean towel and let rise in warm place (80° to 85°) for 2 1/2 hours, or until double in bulk, then knead down. Shape into loaves and place in 2 greased/oiled 9 x 5 x 3-inch pans. Brush top with salad oil. Cover again with towel and let rise for 2 1/2 hours or until doubled in bulk. Bake in moderately hot oven at 375° for 50 to 55 minutes. Makes two loaves.
Melt butter in a saucepan. Add onion and saute until tender. Add flour, stirring well. Gradually add cider. Cook over medium heat, stirring constantly, until thickened. Stir in relish, catsup, basil, allspice and cloves. Cut ribs into serving size pieces and grill over slow coals for 1 hour and 10 minutes. Brush ribs with sauce. Cook additional 20 minutes, basting and turning frequently. Serve with remaining sauce.
Place meat in crock-pot early in the morning before leaving for work or starting your busy day. Add golden mushroom soup and mix. Do not add any water. Set crock-pot on medium and let it do your work. The meat will add liquid to the soup for a nice gravy.
Place fruit in blender, blend till smooth. If using fresh strawberries, drop ice in one at a time while blender is running. Blend until ice is crushed. May need to add more orange juice to thin down smoothie a little. You can also add 1-2 fresh peaches, peeled and cut up. Makes 1-2 smoothies.
Mix all ingredients together and bring to a boil. Boil chicken until fully cooked. Place on barbecue grill, baste with remaining sauce, cook until golden brown. Then eat until your heart's content.
Cook garlic in oil. Cook garlic, ground beef, salt and pepper in a large saucepan until meat is done. Add Ragu sauce; cook about 30 minutes. Cook noodles in salt water until tender; drain. Cover baking dish with noodles, add meat sauce, cottage cheese, Parmesan cheese and Mozzarella cheese. Repeat layers ending with meat sauce. Sprinkle with more Parmesan cheese. Bake at 350° for 45 minutes.
Beat first three ingredients using slow speed on mixer. Fold in pudding mix. Reserve 1/2 cup cherry pie filling. Marble remainder into cheese mixture. Pour into pie shell. Top with remaining cherry filling. Chill well and serve.
In medium mixing bowl, blend cream cheese with salad dressing, chili sauce, lemon and onion juices and Worcestershire sauce. Rinse and drain shrimp. Combine with cheese mixture. Serve as dip for crackers. Makes 1 1/2 cups.
Mix sherry with 1/2 cup water. Add soups. Add raw rice. Mix all of these together really well.
Bring beans and juice to a boil. Set aside to cool. Put in covered container and refrigerate 2 or 3 days.
Cut each bun lengthwise into fourths. Makes 4 sticks. Melt butter, cheese and garlic powder together. Brush mixture lightly on cut sides of buns. Sprinkle with sesame seed. Place on baking sheet. Bake at 375° about 10 minutes or until toasted. Serve hot. Makes 4 servings; 119 calories per serving. Two sticks per serving.
Heat oven to 350°. Grease and flour a 9 x 5 inch loaf pan. Combine all ingredients in large mixer bowl at low speed. Beat on medium for 30 seconds, scraping the bowl often. Bake 60-65 minutes or until bread tests done. Refrigerate overnight for better slicing.
Grease large 10-inch spring-form pan. Make graham cracker crust and press into bottom of pan. Mix Ricotta cheese; add cream cheese and beat on high until creamy. Blend in sugar and eggs. Add cornstarch, lemon juice and vanilla. Beat well. Add margarine and sour cream. Pour into prepared pan. Bake at 350° for 1 hour and 10 minutes. Turn oven off. Let cake stay in oven for 2 hours or longer. Do not open oven door!!!!
Sift together the flour, soda, salt and cinnamon. Then add oatmeal, sugars, shortening, eggs, milk, vanilla and raisins. Drop by teaspoonful onto greased cookie sheets. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Arrange fish fillets in a single layer in a greased 10 x 6 x 2 inch shallow baking dish. Stir cream of mushroom soup and pour over fish. Season with pepper, and then sprinkle with shredded cheese and paprika for extra color and flavor. Bake at 375° for about 45 minutes or until lightly brown. Makes 4 servings.
Mix together. Bake at 350° for 45 minutes. Sprinkle with 2 cups grated Cheddar cheese and bake until melted.
Cut sirloin into 1-inch cubes. Bring to room temperature. Melt butter in skillet and brown meat on all sides. Add the rest of ingredients and bring to boil. Reduce heat and simmer for one hour, covered. For the last 15 minutes, uncover and stir several times. If juice is too thin, increase heat so that excess moisture will evaporate. Remove bay leaf. Spoon over noodles or rice. Very good with wild rice.
To every cup of fish, add 1 cup of boiled potatoes and 1 egg. Smash boiled potatoes (let cool).
Combine chocolate and butterscotch morsels and peanut butter in a large saucepan; stir over low heat until smooth. Add corn flakes; stir until well coated. Spread mixture into a 9 x 9 x 2-inch pan. Chill until firm. Let stand at room temperature about 10 minutes before cutting into bars. Bars are easily removed from pan. Yields 32 (1 x 2-inch) bars.
Cream butter until fluffy and beat in sugar. Add egg; beat again. Add milk and beat. Add vanilla and beat. Mix dry items together in a bowl and add them to other mixture. Cover and refrigerate 3 to 4 hours, until dough is firm.
Combine meat, onion, eggs and bread to form 1 1/2-inch meatballs. Make sauce from remaining ingredients. Simmer in sauce for 1 hour. Serve from chafing dish. Yields 36.
Drain salmon; flake. Combine ingredients; mix well. Form into 4 or 5 patties. Pan-fry in small amount of vegetable oil until lightly browned on both sides. Makes 4 or 5 servings.
Mix together and spoon into casserole dish (buttered). Bake at 350° for 30 minutes.
Brown in skillet the ground beef, onion and bacon; drain. Partially drain beans. Add ketchup, mustard, vinegar and brown sugar. Combine meat and all ingredients. Bake at 350° for 50 to 60 minutes.
Mix baking soda and sour cream, set aside. (It will bubble.) Cream sugar and butter. Add eggs, flour, bananas, vanilla and salt. Fold in sour cream mixture. Pour into greased loaf pan. Bake at 350° for 1 hour.
Combine all ingredients in ovenproof dish and bake 30 minutes at 350°.
Bring milk almost to a boil, then soften gelatine in water (2 tablespoons water to 1 package gelatine). Add this to the hot milk. Also add sugar to hot milk and salt. Cool, then add cream and vanilla. For 1 1/2-gallon freezer.
Mix all ingredients and keep in airtight container. To serve, put desired amount in cup and fill with boiling water.
Cut hot dogs into 4 pieces. Cut bacon strips into 3 pieces. Wrap hot dog pieces with one bacon piece. Pack tightly in ovenproof dish. Cover wrapped hot dogs with brown sugar (about 1/2-inch of brown sugar). Cover tightly with aluminum foil and bake at 350° for 1 hour. Serve hot.
In a large pan or Dutch oven, saute onion, garlic, mushrooms and pepper 3 minutes. Add vegetable broth and basil. Bring to a boil. Stir in tortellini and zucchini. Simmer, uncovered, 8 minutes (for fresh) to 15 minutes (for frozen) until tortellini is tender. Stir in beans and heat through. Serve immediately. Makes 4 servings.
Mix and pour into an unbaked pie shell. Bake at 350° for 45 minutes or until filling is firm.
Mix together graham cracker crumbs, coconut, powdered sugar and peanut butter. Melt margarine; pour over and mix. Add more butter, if needed, until all is wet. Make into balls.
Blend together at medium speed for 2 minutes. Pour into a 9 x 13-inch pan. Bake 40 minutes at 350°. When reasonably cool, prick the cake with a fork.
In large mixing bowl, beat cream cheese. Gradually beat in sweetened condensed milk, then pureed peaches and lemon juice. Fold in Cool Whip. Pour equal portions into crust. Freeze for 4 hours or until firm. Remove 5 minutes before ready to serve.
Prebake pie shells until very lightly brown. Crumble cooked bacon in bottom of pie; layer cheese over bacon. Beat eggs, spices, cream, half and half and onion with mixer 2 to 3 minutes. Pour over bacon and cheese. Bake at 350° for 30 to 40 minutes. Check closely during last 10 minutes. Done when inserted knife comes out clean. Do not overcook. Makes 1 pie; double recipe makes 3.
Cook first 3 ingredients together 3 minutes over low heat. Add marshmallows and partially congeal. Add Pet milk or whipping cream; add nuts. Chill until firm. (If using Pet milk, chill before whipping.)
In a large bowl mix Cool Whip, cottage cheese, drained fruit and nuts. Sprinkle dry jello over the mix and fold in until completely colored. Place into serving dishes and refrigerate covered to chill. This has very little sugar content.
Drain berries well; mix Jell-O and cake mix. Add oil, water and eggs, one at a time. Beat after each; last, fold in berries. Bake in two 8-inch pans which have been greased and lightly floured at 350° for 30 to 35 minutes.
About 15 minutes before serving, preheat broiler. In medium bowl, flake tuna; stir in celery, mayonnaise, lemon juice, milk and salt. Spoon mixture on top of 3 bun halves. Place cheese slices on remaining halves. Place all bun halves on rack in broiler pan. Broil just until cheese melts, about 3 minutes. Makes 3 sandwiches.
Cook meat until browned, then add cabbage and onions. Cook until cabbage and onions are tender, then cool. Make yeast dough as you do for bread. Roll and cut in about 6 inches square. Take a number 12 ice cream dipper or 2 tablespoons of hamburger. Put in each square of dough, then fold dough over meat and fasten it closed. Let rise and bake in a 350° oven until lightly browned.
Trim pork; slice into 2-inch wide pieces. Flatten with a mallet. Coat pork with mix of flour, salt and pepper. Fry in 1 1/2 tablespoons margarine. Add cider vinegar to pan dregs; cook down. Add cream; simmer for 15 minutes. Add mustard and remaining 1 tablespoon margarine. Cook 2 minutes.
Layer cooked carrots in 9 x 13-inch pan until pan is half full. Layer onion, Cheddar cheese and celery soup. Put stuffing mix on top. Bake for 30 minutes in 350° oven.
Mix together the macaroni, milk, butter, soup, onion, salt and pepper. Let stand overnight or all day. When ready to bake, add turkey and cheese. Place in greased casserole and bake at 350° for 1 1/2 hours.
Add hot water to Jell-O; add juice and cold water. Set Jell-O. Fold oranges and whipped cream in Jell-O. Serve in glass bowl.
Mix all ingredients (except cheese) in bowl. Pour into large casserole or 13 x 9-inch pan. Sprinkle cheese on top. Bake at 350° for 30 minutes or until cheese melts.
Clean and skin (if desired) chicken. Combine all dry ingredients in large bowl. Place all chicken pieces in bowl at once and coat. Pour combined liquids into bowl. Thoroughly mix all by hand. Refrigerate for 1/2 to 1 hour, then fry in pan using the oil.
In large bowl cream powdered sugar and cream cheese. Gently fold in the whipped cream. Slice cake and tear into bite-sized pieces. Gently mix together and place in covered serving pan and refrigerate. Top with cherry pie filling at serving time.
Mix dressing, preserves and onion soup mix in a bowl. Pour over chicken breast. Lay a pineapple on each breast. Bake at 350° for 30 minutes covered and 30 minutes uncovered.
Brown the chuck and onion in oil or "brown" in microwave. Add the beans, tomato, chili powder and salt to above. Cook in crock-pot on low for 1 to 2 hours. Or cook on top of stove for 1 to 1 1/2 hours, stirring often.
Fry bacon crisp; drain. In the usual amount of bacon drippings or margarine, add onion and sweet pepper and cook until tender. Add bacon and cook 5 minutes. Stir in sugar, vinegar, mustard, garlic salt and salt and simmer 15 minutes. In a large casserole (4 quart), combine the 4 types of beans; toss lightly to mix. Spoon bacon mixture over top of beans. Bake, uncovered, in preheated oven at 350° for 50 to 60 minutes or until lightly browned and bubbly.
Pour hot water over dates; let stand. Add butter to hot mixture. Cream sugar, egg and vanilla together; add dates and nutmeats to mixture. Last, add flour, salt, soda and baking powder, all sifted together. Mix and bake in slow oven at 300° for 1 hour. Bake in well-greased baking pans or cans. Fill cans only halfway full.
Preheat oven to 350°. Cook bacon until crisp; set aside. Beat eggs with cream and cheese. Stir in broccoli, salt, garlic powder and lemon pepper.
Mix everything, except for 1/2 can onions. Bake in casserole dish 45 minutes at 350°, covered. Sprinkle remaining onions on top. Bake 15 minutes, uncovered. Serves 4.
Saute green pepper and onion in butter (oleo) and then add mushrooms. Add tomatoes (chopped), crabmeat, sour cream and 1/2 cup cheese. Add spaghetti. Pour this mixture into a large greased casserole and top with remaining grated cheese. Bake at 350° for 1/2 to 3/4 hour.
Take 1 cup of friendship and add 2 cups of thoughtfulness. Cream smoothly with a pinch of gentleness and a dash of powdered kindness. Beat together with a spoon of hope, one heaping pint of work, 2 level teaspoons of temperance, a sprinkle of humility and 1 teaspoon of problems for strength. Mix slowly in a bowl of loyalty with 1 cup of faith, 2 cups of good sense and several drops of right feeling. Blend all these ingredients gently together with love and simmer until all of the hate and prejudice is cooked away. To congeal, add 3 heaping spoonfuls of laughter, 1 of play and a sprinkle of praise. Season with melted gratitude and stir constantly with enthusiasm. For extra taste, moisten with sympathy and, for the best results, bake in a good-natured pan. This will last a long time and gets better with age...but serve often.
Place broccoli in a 9 x 13-inch dish. Tear chicken into bits and place on top of broccoli. Mix soup, mayonnaise and lemon juice and pour over. Top with 1/2 package stuffing mix. Bake at 350° for 35 minutes.
Chop nuts and cherries and mix with milk. Add crushed wafers (save enough crushed wafers to roll mixture). Make two long rolls and roll in wafers and powdered sugar. Chill and slice.
Place heavy duty aluminum foil in a shallow pan. Center roast on foil. Mix all other ingredients and pour over roast. Turn roast to coat. Seal foil airtight and bake 1 hour at 400°.
Spread into 9 x 13-inch pan. Cover top with cheese slices. Bake in 350° oven until bubbly and cheese is melted in good.
Blend all ingredients well. Spoon into ovenproof dish. Sprinkle with 1/3 cup toasted almonds. Bake at 375° for 15 minutes. Serve hot with crackers or party rye bread.
Mix all ingredients. Bake in unbaked pie crust at 325° for 35 to 40 minutes. To test for doneness, insert knife in center of pie. If it comes out clean, the pie is done.
Heat oven to 375°. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl, beat butter, sugar and brown sugar. Add vanilla and eggs; beat well. Chill dough. For each cookie, shape dough around 1 Rolo candy, covering completely. Roll in sugar and place on ungreased cookie sheet, about 2 inches apart. Bake at 375° for 7 to 10 minutes. Yields 4 dozen.
Cut chicken in pieces, remove skin and fat. Boil in seasoned water until tender. Remove chicken from broth to cool; debone and cut into chunks.
Cut prunes from the pits into small pieces. Cream butter and sugar. Stir in well beaten eggs. Sift flour, baking powder, baking soda, salt and spices; add to creamed mixture, alternately with coffee. Blend in prunes and nuts. Pour into a greased tube pan. Bake in a 375° oven for 1 hour.