HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown hamburger and onions until done. Drain grease. Place hamburger meat and onions into crock-pot. Add drained tomatoes and kidney beans; mix well. Then add salt, chili powder, ketchup, tomato sauce and bay leaf. Mix well and cook on low for 10 to 12 hours.
Follow recipe on box adding 1/2 cup coconut. Bake in two (9-inch) cake pans. Cool cake.
Mix together Crisco, sugar, and egg. Sift together dry ingredients. Add flour mixture alternately with milk to cream mixture. Fill cupcake papers 2/3 full in cupcake pan & bake at 350° for 20 minutes. Remove from papers and roll in melted oleo & cinnamon & sugar.
Layer bowl or 9 x 13-inch pan with pieces of brownies. Add layer of pieces of strawberries. Top with Cool Whip if needed. Repeat layers again.
In a double boiler, mix cream cheese, soup and mayonnaise. Blend until smooth. Add celery and onion. Blend the 2 packages of gelatine with 1/4 cup cold water. Add to double boiler mixture. Remove from heat. Fold in crabmeat. Pour into oiled mold. Allow to set 3 hours or overnight before unmolding. Serves 12.
Fry bacon; saute onion, celery and green pepper. Add all remaining ingredients, except shrimp and cook 30 minutes or so. Add shrimp that have been cleaned and shelled. If shrimp are raw, let cook for about 10 minutes; if shrimp are precooked, let cook for about 5 minutes or just until shrimp are hot. Serve over white rice. Serves 6.
Pour sugar in a large bowl; cream margarine in sugar then pour Eagle Brand milk into mixture and blend well. Add coconut and pecans. Shape into one inch balls.
Preheat the oven to 350 degrees. Melt butter in large skillet. Combine flour with the Greek seasoning and stir to mix. Add to the butter and stir until blended. Gradually add the milk, stirring constantly until mixture begins to thicken. Remove from heat and stir in dip, soup, and cheese. Stir until cheese melts. Pour the potato wedges in a 9x13x2 inch baking pan. Pour the cheese sauce over the potatoes. Bake 35 to 40 minutes or until potatoes are fork tender. Remove from oven and sprinkle with paprika, if desired. Serve warm.
Mix. Put in casserole dish. Top with 1 1/2 cups cracker crumbs soaked in 1 stick melted oleo. Bake at 350° for 45 minutes to 1 hour.
Cut bacon into 1-inch pieces and brown with beef and onion. Drain off the grease. Drain the 3 cans of beans. Combine the beans along with rest of ingredients listed. Stir above into beef-bacon-onion mixture. Bake at 350° for 40 minutes.
Combine candy and Eagle Brand milk. Heat until candy melts. Cool, stirring occasionally. Add 1 quart milk; beat until blended. Pour into freezer. Add chocolate syrup; add milk to fill. Freeze.
Mix 1 tablespoon oil, 2 teaspoons soy sauce and 1 teaspoon cornstarch in small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes.
Combine all ingredients; mix well. Roll into 1-inch meat balls. Bake uncovered on roasting rack in slow oven (275°) for 1 hour. Makes 50 meat balls.
Preheat oven to 350°. In a large bowl, sift 1 cup powdered sugar, flour and cocoa. Beat egg whites at medium speed until foamy, then at high speed beat in salt and cream of tartar. Then gradually add sugar and beat until stiff. Fold in extracts and then flour mixture, 1/3 at a time, until blended. Spoon into a tube pan. Bake 40 to 45 minutes or until cake springs back. Invert cake in pan on funnel until well cooled.
Mix dry ingredients. Add eggs, milk and butter. Beat at medium speed until mixed well. Add nuts and coconut. Bake in unbaked pie shells at 350° for 35 to 40 minutes or until centers are completely cooked. This will also freeze well.
Line spring-form pan with ladyfingers. Beat egg yolks with milk and lemon juice. Beat egg whites until stiff in glass or ceramic bowl (not plastic). Thoroughly wash bowl, beaters and hands to remove any trace of grease before beating whites with the cream of tartar. Fold beaten whites into the milk-yolk mixture. Put into pan lined with ladyfingers. Bake 30 minutes at 350°.
Mix brown sugar, oil, eggs, milk and vanilla. Sift together flour, salt and soda. Add to the first ingredients. Add rhubarb and nuts. Mix well. Pour into 3 well-greased bread pans. Mix together 1 cup sugar and 2 tablespoons butter and sprinkle over loaves and bake at 350° for 1 1/4 hours.
Cook cake according to directions on box for 9 x 12-inch cake. Ten minutes before cake is done, mix and melt together milk, coconut, sugar and marshmallows. Let mixture cool and pour over hot cake.
Use microwave to soften cream cheese first. Mix cream cheese, slightly beaten egg yolk, vanilla, and 3/4 c. sugar. Spread 1 can of crescent rolls over the bottom of a 9 x 13 pan. Pour the cheese mixture over this. Then top the mixture with the other can of crescent rolls. Use the egg white to baste the top of the pastry. Then sprinkle the remaining 1/2 c. sugar over this. Bake at the temperature directed on the crescent roll can for 18-23 minutes or until pastry is done and egg white is absorbed and shiny. Cut into squares. Good warm or after they have been chilled.
Grease sheet cake pan. Layer with mixture of coconut and pecans. Mix cake mix as directed on box and pour on top of coconut and pecans. Melt margarine and cream cheese. Add powdered sugar. Mix well. Pour on top of cake batter. Bake 35 to 40 minutes or until done.
Combine first 4 ingredients, mixing well. Stir in olives and oysters. Refrigerate. Yield: 2 cups.
Mix together and pour over chicken. Mix 1 cup self-rising flour, 1 cup milk and 3/4 cup melted butter. Pour this on top. (This makes crust.) Bake at 350° for 40 to 45 minutes.
Combine all ingredients except potato chips. Top with chips. Bake at 350° in 2-quart casserole for 30 minutes. Serves 8 to 10.
Combine candy, vinegar and salt in a small saucepan. Cook over low heat until candies are dissolved, stirring constantly.
If you use the blender to chop the vegetables, cover them with a small amount of water before the blending. Drain them well before mixing with remaining ingredients.
Mix crumbs and 1 stick of oleo, melted. Press into 9 x 13-inch pan. Beat powdered sugar, 1 stick oleo, eggs and vanilla for 10 to 15 minutes until creamy. Spread on top of crust, then add a layer of bananas (2 1/2), 1/2 of pineapple and 1/2 of Cool Whip. Repeat layers: bananas, pineapple and Cool Whip. Garnish by sprinkling nuts on top of Cool Whip and adding a few chopped cherries for color. Refrigerate overnight or until firm, about 2 hours.
Mix ingredients together, then form into 1-inch balls. Bake at 425° for 10 to 12 minutes.
Grate cheese and mix with sausage and Bisquick mix. Roll in balls and bake in a 350° oven for 20 to 25 minutes. Can be frozen and used as a snack for lunch boxes. Yields 4 dozen.
Mix all ingredients, except butter, in medium saucepan. Boil for 1 minute. Blend in butter. Serve warm over pancakes, waffles or French toast. Great for company.
Combine sweetened condensed milk, lemon juice, sugar and fruit; blend well. Add 3 cups milk and water. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Allow ice cream to ripen at least 1 hour. Yields 2 quarts.
Cut chicken into 1-inch cubes. Mix curry powder with boiling water. Marinate cubes in water/curry mixture for 20 minutes. Add 3 tablespoons of cooking oil and 1 teaspoon of soy sauce to wok and heat until soy sauce bubbles. Drain and discard water from chicken. Add chicken to oil mixture in wok. Stir and brown chicken on high heat for 5 minutes. Lower heat; cover and simmer until cooked through.
Melt butter. Add brown sugar and evaporated milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir together confectioners sugar and vanilla. Combine with butter mixture and beat until smooth. Let cool slightly, then frost layers.
Shake in cocktail shaker with ice. Serve in cocktail glasses. Decorate with maraschino cherry.
Grease 2 loaf pans or 1 tube pan with butter and line with wax paper. Cook in a slow 250° oven 1 hour. Cool before removing from pan.
Scald and cool milk, butter or Crisco, sugar and salt. Sprinkle yeast over warm water and let it stand until it dissolves. Add yeast mixture to the milk mixture. Then add 1 1/2 cups flour; beat well. Add eggs and beat well. Add remaining flour to make a soft dough. Turn out onto a lightly floured board and knead until smooth (it should bounce back when touched with a finger). Place dough in a buttered bowl and turn to grease completely. Cover with plastic wrap and put in a warm place to rise until doubled in bulk, about 1 hour.
Layer all ingredients in ungreased 13 x 9 x 2-inch pan. Bake 55 to 60 minutes at 325°. Let stand at least for 15 minutes. Top with whipped cream or ice cream.
Defrost hash browns. They don't have to be totally defrosted. Melt oleo and mix with soup, Cheddar cheese, onions and sour cream. Serves 8.
Combine sugar and Karo. Microwave on High for 4 minutes. Add the peanuts; stir and microwave for 3 to 5 minutes. Add the butter and vanilla; stir and microwave for 1 to 2 minutes. Stir soda gently until light and foamy. Pour onto a greased cookie sheet or pizza pan.
Mix all ingredients in large bowl. Be sure to mix well. Pour in tube cake pan and bake 1 hour at 325°.
Select quality, convenient local grocery. Purchase suitable brand-name taco seasoning package. (Tip: Packages usually about 4 x 6 inches in size and of foil construction. Base selection of hot or mild variety on personal preferences or stomach condition of family.)
Combine sugar, water, jello and cornstarch. Bring to boil and cook until thickened. Add red food coloring. Mix with strawberries. Pour into baked pie shell. Cool. Top with whipped topping.
Mix together. Cover and refrigerate. Spoon over hamburgers. Makes 2 cups.
Combine ingredients; shape into a ball. Ice with sour cream. Set in refrigerator for at least 1/2 hour. Take out 1/2 hour before serving for softness. Ball stays up to 2 weeks. Can be frozen (but do not ice). Serve with crackers.
Grease Bundt or angel food cake pan. Sprinkle 1/2 cup chopped pecans in bottom. Place frozen dinner rolls in pan on top of pecans. Sprinkle the dry pudding on top. Melt butter and mix with brown sugar and cinnamon; pour over top of pudding. Let rise, uncovered, overnight on counter.
Coat a 9 x 13-inch pan with vegetable cooking spray. Spread apples in bottom of pan; dot with margarine. Combine brown sugar and cinnamon, and sprinkle over apples. Sift together flour, sugar, salt and baking powder in large bowl. Add oil and eggs, mixing by hand until smooth (batter will be thick).
Brown round steak in oil. Put in casserole dish. Add tomato soup, water or milk and onion. Cover; put in oven at 300° to 325° for 3 to 4 hours. Can also use cream of mushroom soup.
Mix sugar and cocoa; add Karo and milk (I use a #8 iron skillet.) Bring to boil and boil 3 minutes. Set off the stove; add butter, vanilla and nuts and stir until lightly hard. (Sometimes I put pan in some cold water to help cool quickly; also if pecans are frozen, it will harden quicker.) Drop by teaspoons onto wax paper before it hardens. When completely cool, it may be put into a tight container to store.
Pam hands before making patties (easier). Fry patties in 1/4-inch oil until crusted. Microwave 55 seconds to ensure egg is well cooked inside patty. Serve with lemon wedge or white sauce.
Beat egg. Add remaining ingredients. Beat with a rotary beater or mix thoroughly with a wooden spoon until smooth. Fry on medium-hot griddle.
Cook macaroni, until tender. Saute onion and garlic. Add meat, cook until brown. Add 3/4 c. spinach, water, tomato sauce, tomato paste, herbs, salt and pepper. Mix together spinach, grated cheese, salad oil, beaten eggs and bread crumbs. Butter a baking dish, add layers of macaroni, spinach mix and meat sauce. Repeat. Sprinkle cheese on top, let set a few hours or overnight. Bake at 350° for 30 minutes.
Beat eggs thoroughly. Add sugar. Beat well. Add oil and continue beating. Add vanilla. Sift together the flour, baking powder, soda, cinnamon and salt. Add to egg mixture when thoroughly blended. With a spatula or spoon, stir in the carrots, nutmeats and dates. Bake at 350° for 45 to 60 minutes in a 9 x 13-inch cake pan. Can also bake in a 16 x 10 1/2-inch pan. Frost cake when cool.
Combine sugar and butter. Cook over low heat, stirring occasionally, until candy thermometer reaches 300°. Spread mixture onto wax paper lined pan. Sprinkle chocolate chips over hot candy. Let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with nuts. Cool completely. Break into pieces.
Combine sugar, cornstarch, spices and salt. Mix with apples and place in 9-inch pie crust. Add butter and sprinkle with cinnamon candies. Top with crust. Bake at 350° until done.
Completely dissolve Jell-O in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly, until Jell-O is thickened, about 2 or 3 minutes. Remove any unmelted ice. Using wire whip, blend in Cool Whip, then whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound. Spoon into pie crust. Chill for 3 hours.
Thaw, drain and squeeze dry spinach. Chop onion. Combine all ingredients. Refrigerate overnight. Cut out large hole in loaf of bread. Fill hole with dip. Dip is very good with raw vegetables, crackers, chips or the "dug" out bread.
Mix hamburger, spaghetti sauce and water. Place 1 layer of lasagne noodles in the bottom of a 9 x 12-inch pan. Place 1/2 of mixture on top of noodles. Place 1/2 of the 2 cheeses on top of mixture. Place another layer of noodles on top of this. Top with remaining mixture and cheeses. Cover with foil and refrigerate overnight. Bake 1 hour at 350°.
Combine flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and orange peel. Cut in shortening; stir in juice, eggs and vanilla just until moistened. Fold in nuts and cranberries. Fill 18 greased muffins or use paper liners. Bake at 375° for 18 to 20 minutes.
Saute the onion. Add the ground turkey in lumps and fry lightly. Add garlic, salt, pepper, mushrooms, flour and soup. Simmer 10 minutes or longer. Stir in the sour cream. Heat and serve.
Mix chopped dates and hot water. Cool. Beat until creamy the soft butter, sugar and eggs. Sift together and stir in flour and baking soda gradually. Stir in date mixture the vanilla and half of chocolate morsels. Spread in a 15 x 10 x 1-inch pan. Top with half chocolate morsels and 1/2 cup chopped nuts. Bake in a 350° oven for about 30 minutes. Makes about 30 bars.
Peel and slice the oranges, removing all the white membranes and any seeds. Put a double layer in the bottom of a pretty glass bowl. Sprinkle lightly with sugar and cover with a layer of coconut. Repeat the process until all the fruit is finished and finish with a layer of coconut. Sprinkle with sherry if desired. May add pineapple tidbits if desired. Serve very cold.
Bake white cake mix according to directions in extra large flat cake pan (I use a 12 x 15-inch pan). Cool. Mix 2 boxes pudding mix according to directions on box. Blend in softened cream cheese. Spread over cooled cake and refrigerate about 45 minutes. Pour drained pineapple over this and spread. Spread Cool Whip on top of this. Sprinkle coconut and nuts and garnish with cherries. Refrigerate. Cake is better made day before and kept in refrigerator.
Beat milk, pudding mix and orange juice together. Stir in sour cream. Chill.
Cook spaghetti to al dente. In large skillet, brown beef; add chopped celery, pepper and onion. Stir until they are soft. Add cornstarch and dry sauce mix and stir to blend well. Add other ingredients, stirring constantly. Turn heat to low. Add cooked spaghetti; stir. Cover and let flavors blend. Turn off heat. Let sit 5 minutes and serve with grated cheese and hot peppers. Serves 3.
Melt butter in saucepan or bowl. Add brown sugar and mix well. Add eggs and vanilla and mix well. Add flour, baking powder, soda and salt. Mix. Spread in greased 9 x 13-inch pan. Sprinkle chocolate chips on top. Bake at 350° for 25 to 30 minutes. Cool and eat.
Dip each cookie in milk; shake and layer in 9 x 12-inch pan. Put a layer of cookies, then Cool Whip. Continue to layer until finished. Refrigerate for 2 to 3 hours or best overnight. Simple and delicious!
Mix all ingredients. Pour in greased Bundt cake pan. Bake approximately 1 hour at 350°.
Brown ground beef and drain. Add tomato sauce and soup and simmer for 2 minutes. Cook noodles and drain. Layer (2 times) noodles, meat and cheese, ending with cheese, into casserole pan. Cook until cheese melt in 350° oven for 15 to 20 minutes.
Beat eggs. Add sugar, oil and zucchini. Add sifted dry ingredients; mix well. Add vanilla, walnuts and raisins. Pour into 2 greased and floured 5 x 9-inch loaf pans. Bake at 350° for 1 hour. Remove from pans and cool.
Pour lemonade into ice cube trays and freeze. Just before serving, combine cubes, cranberry juice, ginger ale orange juice and Vodka in punch bowl. Garnish with orange slices. Makes about 2 1/2 quarts.
Put sugar, water, raisins, lard, cinnamon, salt, cloves and nutmeg in a saucepan and bring to boil. Set aside to cool. Sift again the flour with the soda. Add to the cooled mixture and mix well. Add walnuts, mix well. Pour into a 13 x 9-inch pan. Spray pan with Pam or lard. Bake at 350° for 30 to 35 minutes.
Beat eggs; add all ingredients and beat for 4 minutes. Bake 1 hour at 350° in tube cake pan. Cool 45 minutes. You can put frosting on if desired. Good without.
Sift all dry ingredients. Add oil and eggs; beat well. Mix in apples and nuts. Bake in 2 (9 x 9-inch) greased pans at 350° for 40 minutes or until done.
Cook chicken, onion, celery, carrots and salt in water until chicken is tender. Mix 1 stick margarine into stuffing mix and seasoning packet. Place half of stuffing mix in bottom of a 9 x 13-inch pan. Drain vegetables from chicken, saving 2 cups of broth. Remove chicken from bone and place on top of stuffing mix. Mix the broth and vegetables with the soups; bring to a boil. Pour mixture over chicken. Place remainder stuffing mix on top. Bake at 350° for 25 to 30 minutes.
Dip chicken into beaten egg, coating well, then roll in breadcrumbs. Brown in oil. Drain chicken and place in casserole dish (single layer).
Mix all together until well blended. Mixture will be thick. Shape into 1 inch balls; roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Take from oven. Place Hershey Kiss in middle. Press down firmly until cookie cracks around edges. Remove at once from cookie sheet.
Heat oven to 375°. Grease and flour a square pan. Mix 3/4 cup sugar, shortening and egg thoroughly. Stir in milk. Blend in berries. Spread batter in pan. Mix the last 4 ingredients well for topping. Put on topping. Bake for 45 to 50 minutes.
Combine all ingredients. Bake in greased loaf dish for 1 hour at 350°.
Coat chicken with Ranch dressing. Roll into Progresso Italian bread crumbs. Place chicken in an aluminum foil lined baking dish and bake at 400° for 35 minutes or until chicken is done.
Mix all ingredients and pour into buttered dish. Cover and bake 40 minutes in 300° oven. Uncover and bake 5 minutes in hot oven to brown top.
Mix the first five ingredients together well. Add flour and poppy seed. Pour into 3 greased and floured loaf pans. Bake 45 minutes in 350° oven.
In a 3-quart saucepan, heat olive oil. Add crushed and diced tomatoes, garlic, red pepper, salt and pepper. Heat until boiling and cook, stirring occasionally, for 25 minutes. Cook fettuccine according to directions.
Mix all ingredients thoroughly and salt and pepper to taste. Pour in greased casserole dish. Cook at 375° for 40 minutes.
Bring all to a boil and simmer until cranberries burst. May use canned mandarin oranges.
Beat eggs in large bowl, add sugar, buttermilk and oil. Stir well with spoon. Add flour and soda. Stir well, add Raisin Bran. Store in large Tupperware. Bake in cupcake cups. Bake at 400° for 15 minutes.
Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture and 3 cups flour; beat until smooth. Add enough additional flour to make a soft dough.
Sprinkle dry jello on cottage cheese; mix. Blend in other ingredients. Very fast and very good!
Mix in blender. Keep in covered jar in refrigerator. Dip will keep for weeks. To serve, place three 8 ounce blocks of cream cheese on platter at room temperature. Pour Jezebel dip over top of cream cheese and serve with crackers.
Brown sausage, onion, green pepper and garlic; drain. Add next 6 ingredients. Simmer, uncovered, 20 minutes. Prepare Creamettes spaghetti according to package directions; drain. Toss with butter. Serve sauce over spaghetti with Parmesan cheese. Makes 8 servings.
Mix well until blended. Add more milk if mixture is sticky. Use as play dough and then eat your creations.
Slice peaches in round casserole dish which has been sprayed with Pam. Mix sugar and flour (if peaches are tart, you might want to increase the sugar a bit). Pour over peaches. Put several pats of margarine over the layer and sprinkle with the almond flavoring. Top with pie crust and bake in a 350° oven until crust is brown. This is delicious with ice cream, Cool Whip or nothing.
In a blender, combine 2 cups berries and nectar. Cover and process smooth. Sieve to remove seeds. Combine about 1/3 cup puree in saucepan with gelatin; let stand 5 minutes, then heat and stir until gelatin is dissolved. Remove from heat; stir in lemon juice, Equal and remaining puree. Place in a large mixer bowl. In chilled small mixing bowl, beat evaporated milk until soft peaks form and mixture triples in volume. Gradually fold in gelatin mixture. Gently fold mixture into the 1 cup whole berries. Turn into parfait glasses over a layer of raspberries. Makes 6 servings. Cover and chill 4 to 8 hours.
Brown pork chops in shortening. Spread rice in bottom of baking dish. Reserve 1 tablespoon seasoning from onion soup mix; sprinkle remaining mix over rice. Drain mushrooms, reserving liquid, and distribute mushrooms and pimento over rice. Add hot water to mushroom liquid to total 3 cups. Pour over rice. Arrange chops on top of rice and sprinkle with rest of seasoning. Cover tightly with foil and bake in a 350° oven for 45 minutes to 1 hour. Uncover and bake 10 more minutes or until any excess liquid evaporates.
Grind peppers, tomatoes and onions together. Pour boiling water over it for 5 minutes. Drain good. Add vinegar, sugar and salt. Cook 30 minutes. Mix flour and water, then add mustard while cooking. Take off stove. Add mayonnaise. Put in jars and seal. Makes 8 pints.
Mix sugar, cornstarch and salt in saucepan. Gradually add and heat milk, stirring constantly until thickened and boiling. Boil 1 minute and remove from heat. Add 1/2 mixture to bowl of egg yolks. Stir and gradually add back to saucepan, stirring constantly. Boil 1 minute. Add butter and vanilla. Blend and remove from heat and cool. Line a 9-inch pastry in pie pan with sliced bananas on top. Pour filling over bananas. Chill. Top with whipped cream and banana slices.
Mix together and bake in ungreased 9 x 13-inch pan for 35 or 40 minutes at 350°.
Arrange chicken in a low baking dish. Brush with soft butter and drizzle with honey combined with soy sauce. Bake at 350° for 1 1/2 hours, until chicken is tender, brushing with honey sauce frequently. Remove chicken from pan. Skim fat from gravy. Add any remaining honey sauce and thicken with cornstarch, if desired. Serve over the chicken. Makes 4 servings.
Combine all ingredients, except sausage and cheese. Put in a 13 x 9 x 2-inch pan. Arrange links on top of potato mixture. Cover and bake at 350° for 35 minutes or until bubbly. Sprinkle with the shredded cheese. Bake, uncovered, 5 minutes.
Brown meat and drain. Layer meat, potatoes (sliced) and onion (sliced) in casserole. Season well and cover with soup. Cover and bake at 325° until potatoes are done, about 45 minutes.