HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in butter until transparent. Add pimientos, water chestnuts and soup and mix well. Pour mixture over frozen peas in baking dish. Top with bread crumbs. Bake, uncovered, at 350° for 30 minutes.
Wash cucumbers and put into glass gallon jar. Combine all other ingredients and pour solution over cucumbers. Sit in a cool place for a week. Wash cucumbers and slice putting back into jar with 6 cups of sugar and 2 tablespoons water. Put in refrigerator. May eat after 2 weeks.
Combine all ingredients and bring to a boil. Pour over meat and let stand overnight to improve flavor.
Peel, pit and mash avocados in a medium-sized bowl with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in a separate bowl. Spread bean dip on a large, shallow serving platter;	top with seasoned avocado mixture. Spread sour cream-taco seasoning mixture over the top. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese. Serve chilled or room temperature with tortilla chips.
Mix sliced peaches and 1/2 cup sugar together; set aside. Heat oven to 350°. Put 2/3 stick butter or margarine in a 1 1/2-quart casserole and place in oven to melt. Mix 3/4 cup sugar, baking powder, flour, salt and milk together. Pour batter over melted butter; don't stir. Place peaches over batter; don't stir and bake for 1 hour.
Combine egg, milk and shortening in mixing bowl. Sift together flour, salt, baking powder and sugar. Add to egg mixture. Beat smooth. Bake on ungreased griddle.
Dissolve shortening, sugar and salt in scalded milk. Add 2 cups flour. Beat until smooth. Add eggs; beat well. Then add yeast which has been dissolved in the warm water. Add to mixture and beat until well mixed. Then add 2 to 4 cups more flour or enough to make a firm batter. Knead until smooth. Put in bowl which has about 2 tablespoons oil. Turn and put in warm place until double in bulk. Shape into rolls, cinnamon rolls or loaf.
Slowly melt margarine. Add brown sugar, milk, corn syrup and vanilla. Cook slowly. Dip apples, etc. or top popcorn.
Cream shortening. Beat in sugar gradually. Add eggs, beating well. Stir in lemon rind. Mix flour, salt and baking powder together. Blend in dry ingredients alternately with milk. Mix well. Bake in greased loaf pan in moderate oven at 325° to 350° for 50 to 60 minutes. Remove from oven and pour glaze made from juice of a lemon and 1/4 cup sugar over cake immediately. Let cool 10 minutes. Remove from pan and cool completely before slicing.
Combine milk, shortening, 3 tablespoons sugar and salt. Cool to lukewarm by adding water. Add yeast. Mix well and let stand 7 minutes. Blend in egg and flour. Mix until dough is well blended and smooth. Roll out dough on floured surface into an 18 x 12-inch shape.
Fry sausage lightly; pour off grease. Add chili powder and cheese. Stir until cheese is melted. Spread on rye bread. Place on cookie sheet and bake about 10 minutes in a 350° oven. Serve warm.
Simmer ham together with peppercorns and bay leaves in the cider at 15 minutes per pound. Remove skin and set aside. Make diagonal designs on ham and push a whole clove in the middle of each diagonal area. Combine rest of ingredients in a separate pan and cook for 25 minutes. Pour this sauce over ham and bake in oven at 350° for 30 to 40 minutes.
In a stock pot, brown cut up sausage in olive oil. Remove sausage from pot; saute pepper, onion and garlic in pot for 5 minutes. Add seasonings and broth; simmer for 10 minutes. Add rice and sausage; cover and cook over low heat for 25 minutes. Add shrimp for last 5 minutes of cooking. Fluff with fork; cook 5 more minutes. Serve with Creole sauce.
Combine potatoes, cheese, mayonnaise and onions. Put in 9x13 pan. Top with bacon and olives. Bake 1 hour at 325 degrees. Can be mixed early and refrigerated.
Line crust with bananas. Cover with ice cream. Freeze for two hours. Remove from freezer and top with fudge sauce. Sprinkle with nuts and top with whipped cream. Delicious.
In a microwave, melt chocolate chips with condensed milk; stir until smooth. Set aside. In a mixing bowl, combine cake mix, oil and cinnamon until crumbly. Set aside 1/2 cup for topping. In a blender or food processor, process pears until smooth; add to remaining cake mixture with eggs. Beat on medium speed for 2 minutes. Pour into a greased 9 inch spring form pan. Drop melted chocolate by tablespoonfuls over batter. Combine pecans, water and reserved cake mixture; crumble over chocolate. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Carefully run a knife around sides of pan to loosen. Cool completely on a wire rack. Remove sides of pan. Combine caramel topping and milk until smooth; drizzle on serving plates. Top with a slice of torte. If desired, serve with whipped cream or ice cream and sprinkle with pecans. Yield: 12-14 servings.
Mix unthawed spinach, cheeses, egg, pepper and oregano. Spread 1/3 cup spaghetti sauce in oblong baking pan. Place four lasagna noodles over sauce. Place half of the cheese mixture over noodles. Repeat layer. Top with remaining lasagna noodles and remaining sauce. Top with one-half cup of Mozzarella cheese. Pour the cup of water around edges of pan. Cover tightly with foil and bake at 350° for 1 hour and 15 minutes.
Mix and beat egg whites and baking powder. Slowly add sugar and beat until it holds a peak. Then add the graham crackers. Add nuts and vanilla. Bake in greased pan at 350° for 30 minutes. Refrigerate for 4 hours before using.
Combine soup, oil, vinegar, brown sugar, Worcestershire sauce, garlic powder and hot sauce. In a 3-quart oblong baking dish or pan, arrange chicken; cover with foil. Bake at 375° for 30 minutes. Pour or spoon off fat. Pour soup mixture over chicken; return to oven for 30 more minutes or until chicken is no longer pink. Stir sauce, then serve. Makes 4 servings.
Cook sugar, dates, egg and butter until butter is melted. Cool. Add Rice Krispies and nuts. Form into balls and roll in coconut.
Brown hamburger, drain fat. Put a layer of hamburger in bottom of casserole, then a layer of peas. Pour chicken soup over hamburger and top with Tater Tots. Bake 30 minutes at 350°.
Cut the green tops off of onion and chop. Add cottage cheese and sugar. Mix and serve.
Beat the first 3 ingredients with an electric mixer for 1 minute. Add orange juice, grated rind and vanilla. Beat for one more minute. Blend by hand the sifted flour, soda and salt into first mixture. Add nuts and fold batter until well blended. Bake in greased and floured 8 cup Bundt pan Bake at 350° for 50 minutes
Cream butter in large mixing bowl. Gradually add sugar, beating well on medium speed. Add eggs 1 at a time, beating after each egg is added. Dissolve soda in buttermilk, mixing well. Add buttermilk to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup chocolate chips, chocolate syrup, melted German chocolate and vanilla. Stir until well blended; do not beat. Spoon batter into heavily greased and floured Bundt cake pan. Bake at 300° for 1 hour and 25 minutes or until cake springs back when touched. Turn out immediately onto serving plate; cool completely.
Sift flour, baking powder, salt, white sugar and 2 tablespoons cocoa. Add milk, Wesson oil and vanilla, mixing only until smooth. Add pecans. Pour into greased shallow baking dish (1 1/2-quart). Mix brown sugar and remaining 4 tablespoons cocoa; sprinkle over mixture in baking dish. Pour boiling water over the top. Bake for 40 minutes at 350°. When baked, has chocolate sauce on bottom and cake on top.
Pour boiling water over tea. Let brew. Strain. Stir in sugar until dissolved. Add ice water and fruit juices. Pour into 8 tall ice-filled glasses. If desired, garnish with lime slices and fresh cherries. Makes 8 servings.
Slice squash thin. Salt and pepper to taste. Cook until tender, mashing occasionally. Drain and spread in buttered casserole. Cover with crushed saltines. Sprinkle with cheese. Place sliced onion on top. Beat eggs. Add soup and milk. Mix well. Pour over casserole. Do not mix with squash and crackers. Bake at 350° for about 40 minutes.
Mix all ingredients in large saucepan. Bring to a boil, stirring, until sugar is dissolved. May be cooled and refrigerated, covered. Just before serving, reheat slowly. Strain to remove spices if desired. Serve hot in mugs or punch cups with cookies. Serves 24.
Cook apples and orange juice together until apples are tender; add mincemeat and cook. Add sugar with flour to mincemeat mixture. Add 1 cup coconut, pecans and oleo. This will make two pies. Bake until crust is brown.
Melt oleo. Add Tabasco, Worcestershire and garlic powder. Set oven to 275°. Let trash get real hot, stirring occasionally. Pour Tabasco mixture over mix. Stir real good. Bake approximately 1 1/2 hours, stirring occasionally.
Blend ham, olives, mustard, Tabasco sauce and onions. Form into large balls and chill 15 minutes. Combine cheese and milk. Roll balls into cheese mixture. Chill and remove from refrigerator 15 minutes before serving.
In large bowl, put partially frozen lemonade and condensed milk. Mix until blended, then add Cool Whip. Stir mixture until well blended. Pour into prepared graham cracker crust. Store in refrigerator until ready to serve.
Combine beans, Ro-Tel and spices. Microwave squash, onion and corn until tender, but crisp (or saute). Spray dish with Pam. Start with bean mixture, next layer tortillas, then veggies, cheese, then bean mixture and so on. End with bean mixture and top with cheese. Bake at 375° until bubbly, about 25 to 30 minutes.
Mix ingredients together and pour over chicken parts. Cover with foil and bake for approximately one hour at 350°.
Bake cake according to directions on package. After baking, while cake is still warm, punch holes in cake with end of wooden spoon every inch. Pour milk and pina colada over surface of cake. Spread evenly. Refrigerate for 20 minutes. Spread pineapple including juice on cake. Refrigerate until completely cool. Spread Cool Whip and top with coconut. Refrigerate 2 to 4 hours or overnight. Makes 12 servings.
Sift together first three ingredients. Bring water, butter and cocoa toa boil; to this add eggs, sour cream and soda. Combine with dry ingredients.
In a large saucepan, spray bottom with margarine. Add 1 cup of hot water. Add clean, chopped green pepper, onion, garlic, cauliflower, mushrooms and broccoli. Let the water boil out, then add 1 jar spaghetti sauce and 1 large can chopped tomatoes or sauce. Stir and simmer on low with cover on pan.
Dissolve Jell-O and water. Add the rest of the ingredients and refrigerate until partly jellied. Fold in Dream Whip. Chill.
Combine cocoa and shortening. Mash into paste. Place paste in a container and cover. Chill until ready to use. Two tablespoons of the mixture equals 1 ounce or 1 square unsweetened chocolate.
Combine all ingredients and mix well. Place in a pan (Pyrex or plastic) and freeze.
Put all chicken pieces in baking dish. Mix all ingredients and pour over and cover chicken pieces. Cover with foil and bake for 1 hour at 350°.
Dissolve 1 1/4 teaspoons sugar and yeast in 3/4 cup warm water. Combine egg, 1/2 cup sugar, salt, butter and warm milk in large mixing bowl. Add 3 1/2 cups flour. Cool flour mixture to lukewarm, then add yeast mixture. Gradually add remaining flour until all ingredients are well blended. Knead for 10 minutes. Cover with a damp cloth and let rise in greased bowl until double. Cut dough with a tablespoon for each roll and form in desired shape. Place on a well-greased cookie sheet. Brush tops with butter. Cover and let rise until double in size. Bake in a preheated oven at 375° for 15 to 20 minutes.
Mix sugar, cocoa and Miracle Whip. Sift soda with flour and add alternately with warm water. Add vanilla. Bake at 350° for 25 to 30 minutes.
Combine liquid and dry ingredients (except oil for frying and sugar-cinnamon mixture). Drop by teaspoons into hot (365°) fat. Fry to golden brown, turning once. Roll donuts in sugar and cinnamon. Best when served warm.
Cook, rinse and drain spaghetti. Marinate overnight in Accent, seasoned salt, lemon juice and oil. Next day, add remaining ingredients. Refrigerate at least 3 hours before serving.
Mix confectioners icing and spread on vanilla wafers. Spread with pie filling and refrigerate until ready to serve.
Cook broccoli and drain. Combine soup, cheese, egg, milk, mayonnaise and horseradish. Stir into broccoli and spoon into a casserole dish. Mix crumbs and butter. Sprinkle on top. Bake at 350° for 45 minutes.
Mix sugar and cornstarch. Add water and salt. Cook until clear. Add jello; dissolve and cool. Pour over berries; pour all into crust. I use Push Pie Crust.
Combine beaten eggs with cheeses and spices. Add bread crumbs. Put 1/2 beans in greased casserole. Top with cheese mixture. Repeat. Bake uncovered for 30 minutes at 375°.
Sprinkle yeast in warm water, add 2 tablespoons sugar; put into large bowl, combine buttermilk, yeast water, oil and 1 tablespoon sugar; stir well. Add flour, salt and soda. Mix well. Let dough rest 10 minutes. Turn onto floured board and knead. Roll out and cut into rolls. Let rise 30 minutes. Bake at 400° until brown.
Saute onion, pepper and celery in hot oil about 15 minutes. Add shrimp, salt and cayenne. Cook, stirring until shrimp are pink (about 3 minutes). Sprinkle the flour over the shrimp and toss to coat. Add 1/2 cup water and bring to a boil. Reduce heat and simmer 2 minutes. If more gravy is required, add another tablespoon flour and an additional 1/2 cup water. Stir in Tabasco sauce to taste (3 or 4 shakes is nice; more if you like it hot). If desired, sprinkle with parsley. Serve with rice or orzo. When serving this, make sure everything is done in advance as this cooks very quickly.
Cream shortening and brown sugar in mixer bowl until light and fluffy. Blend in molasses and egg. Add sifted flour, soda, salt and spices; mix well. Shape by tablespoonfuls into balls. Roll in sugar. Place 2 inches apart on greased cookie sheet. Bake at 375° for 12 minutes. Cool on wire rack. Yields 2 1/2 dozen. Easily doubled.
Mix gently. Serve on lettuce leaf with garnish of other fruit, i.e. cantaloupe, strawberries, etc. Or serve in 1/2 of cantaloupe in bed of lettuce. Use your imagination.
Brown meat and half of onions, in large rectangle casserole; line bottom with tortillas which have been torn in pieces. Cover with cooked hamburger. Then put a layer of chili, onions and cheese. Next layer a layer of tortillas. Slice tamales in half lengthwise and layer with Mexican beans, green chilies, onions and more cheese. Top with Spanish rice and more cheese. Cover with foil but crimp it so it doesn't stick to the cheese. Bake at 350° for about 30 minutes.
Preheat oven to 350°. Use 13 x 9-inch pan. Melt 1/2 cup butter and add to potatoes. Mix soup, sour cream, onion and cheese. Pour over potatoes. Melt 1/2 cup butter and mix with corn flakes. Spread over top of potatoes and bake at 350° for 1 hour.
Slice onion and place in cold water and cover for 30 minutes. Sift flour, salt and baking powder into medium bowl. Set aside. Beat egg yolk slightly in bowl. Stir in milk and oil. Add to flour mixture, stirring until smooth. Beat egg white until soft peaks form. Fold into batter. Dip onion slices into batter and fry.
Beat margarine, sugar, and eggs at high speed until light and fluffy. Add vanilla and mix well. Combine flour and baking powder and add to egg and margarine mixture alternating with milk. You will have to use your hands at the end to get all the flour worked in. This will make a soft dough which must be worked into the pie pan by hand. It cannot be rolled with a rolling pin. Sprinkle with extra flour as you work it into the pie pan. Reserve a small piece for the top. Bake at 350 degrees for 25 to 30 minutes. (Makes enough for 3 crusts.)
Mix shortening, eggs and sugar thoroughly. Sift in the flour. Blend dry ingredients. Roll into small balls and roll balls in mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Bake at 400° for 8 to 10 minutes.
Put thawed orange juice, crushed pineapple, sugar and water in a large bowl; stir until sugar is dissolved. Add cut up apricots and sliced bananas. Freeze in foil baking cups. Makes about 32 (1/4-cup) servings.
Stir grits, garlic and pepper into boiling chicken broth. Cook, stirring occasionally, over medium heat until thick, 3 to 4 minutes. Discard garlic clove (if used). Stir in green onions and butter. Cover and let stand 5 minutes.
Mix all, but chicken and rice. Place rice in casserole. Pour mix over rice (save 1 cup). Place chicken on top and extra mix on top of chicken. Cover; bake at 350° for 1 hour.
Melt candy bars, peanut butter and half and half. Remove from heat and cool slightly. Fold in Cool Whip and pour into crust. Freeze 4 to 6 hours.
In glass dish or glass cake pan, arrange your choice of meat. Mix all above ingredients and ladle the sauce (uncooked) over top. Let set overnight in the refrigerator, then cook. Serve with vegetables or rice.
Cook scraped and cut carrots in salted water until just tender, about 20 minutes. Drain. Melt butter and stir in preserves until blended. Add nutmeg, salt, orange peel and lemon juice. Toss carrots with apricot mixture until well coated. Garnish with parsley and serve at once.
Combine all ingredients and pour over meat placing in deep pan 2 to 3 days in refrigerator. Turn occasionally. Broil or grill 45 to 55 minutes for rare, longer for well. Baste frequently with marinade. Keep 6 inches from heat.
Simmer chicken in 1 1/2 tablespoons butter until golden brown, adding 1/4 cup water when needed. Cook until tender, about 45 minutes, with a tight lid on the pan.
Mix first 3 ingredients together until well mixed. Pour into a greased and floured 9 x 13-inch cake pan. Sprinkle sugar and chocolate chips over top. Bake at 350° for 30 to 35 minutes.
Stir together all ingredients in a large bowl. Cover and chill for 1 hour.
Pour scalded milk over bread crumbs. Add melted butter and allow to stand 15 minutes. Beat yolks slightly and add sugar, vanilla and salt. Blend well and add to bread mixture. Beat until smooth. Turn into greased baking dish and bake in slow oven at 300° for 45 to 50 minutes or until custard is firm. Remove from oven; cool. Spread top of pudding with the following meringue and return to oven. Cook as directed and serve warm.
Cut 1 loaf of bread into small pieces; place pieces in a greased 13 x 9 x 2-inch baking dish. Combine brown sugar, pudding mix and milk; mix well. Drizzle half of brown sugar mix over the dough pieces and sprinkle with half nuts and raisins. Cut remaining dough into small pieces; place over first layer. Drizzle remaining brown sugar mix, nuts and raisins. Cover and let set in refrigerator overnight. Early next morning, bake at 325° for 50 to 60 minutes.
Cook chicken breasts; reserve broth. When chicken is cool, shred very finely and place in mixing bowl. Add the can of chicken broth to reserved broth. Break vermicelli into 3 parts and add to broth along with the chopped onion. To the chicken, add the chicken soup, Ro-Tel tomatoes, corn, salt, pepper and garlic powder. Mix well. When vermicelli is done, drain and add to the chicken mixture. Add cubed Velveeta cheese and mix well. Transfer to a 2-quart baking dish and bake at 350° for 45 to 50 minutes.
Sift 1 1/2 cups flour, sugar, soda and salt. Add fruit cocktail, egg and 1/2 ??? butter. Mix 1/2 minute by hand. Cover with a mixture of 1 cup brown sugar, nuts and coconut. Bake at 350°.
Mix sugar, flour and milk. Pour mixture on top of meringue. Pour in pie filling. Melt butter in baking dish. Mix; do not stir. Makes its own crust. Bake at 350 for 40 minutes.
Mix graham crackers, 1/3 cup sugar and margarine. Press into pie plate, reserving some for sprinkling on top. Beat egg yolks; add to milk. Stir into cornstarch and 1/2 cup sugar. Cook until mixture coats spoon, stirring constantly. Add vanilla and pour into pie shell.
Cut apples into small pieces. Combine all ingredients. Better if refrigerated overnight before serving. Keep refrigerated.
In saucepan, bring to a boil vinegar, brown sugar, cinnamon and cloves. Pour over beets. Let stand at least 8 hours. This keeps well in a covered jar or dish in refrigerator. Yield: 2 cups.
Mix all ingredients together. Shape into ball and roll in chopped nuts. Chill well. Serve with assorted crackers.
Dissolve gelatin in boiling water. Add pineapple and blueberries (do not drain). Let set in refrigerator until thick. Fold in whipped topping and nuts.
Mix butter, oil, sugar and eggs; add vanilla and sour milk. Then add spices, salt, flour and then cocoa. Then add grated zucchini. Pour in greased 9 x 13-inch cake pan, then sprinkle chocolate chips and nuts over cake before baking. Bake 45 minutes in oven at 350°.
Mash sweet potatoes. Add sugar, eggs, 3/4 stick melted butter, nutmeg, cinnamon and milk. Bake at 400° for 20 minutes in greased casserole dish. Remove and top with cornflakes, brown sugar, pecans and 3/4 stick butter. Bake another 10 minutes at 400°.
Brown chops in oil about 5 minutes on each side in ovenproof skillet. Mix together soup, milk, Lea & Perrins, celery salt, garlic salt and pepper. Arrange onion slices over chops. Pour soup mix over all. Add mushrooms. Cover with foil.
Mix the first 5 ingredients together and chill. When ready to serve, add remaining ingredients. Combine all well, then serve. Yield: 6 servings.
Prepare broccoli as directed on package. Drain and let cool. Set aside. Between 2 sheets of waxed paper (or on a lightly floured board), roll out each biscuit to a 7 1/2 or 8-inch oval. On each biscuit, spread a thin layer of prepared mustard (about 1 teaspoon). Place a layer of chunk ham that has been flaked with a fork and then a layer of the cooked, cooled broccoli. Roll jellyroll style, beginning at the smaller end, overlap edges and pinch together to seal. Bake at 375° for 11 to 15 minutes or until golden brown.
Preheat oven to 350°. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake in greased and floured tube pan for 45 to 55 minutes. Cool 25 minutes. Sprinkle powdered confectioners sugar on top.
In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on High until mixture boils, about 3 minutes. Stir in confectioners sugar and vanilla. Pour into a greased 8-inch square baking pan. In another microwave-safe bowl, heat caramels and water on High for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on High for 1 minute or until melted; spread over caramel layer. Chill until firm. Yields 2 3/4 pounds.
Cut chicken into small pieces. Wilt onion in bacon or butter. Add paprika, chicken and salt to taste; brown. Add water; cover and simmer until tender. Remove chicken from pan. Mix sour cream with flour; stir carefully into pan. Simmer gravy for 5 minutes. Strain over chicken. Serves 4.
Cream sugar and shortening, add beaten eggs, food coloring and vanilla. Sift flour, cocoa and salt, add with buttermilk to sugar mixture. Mix soda and vinegar; fold into batter. Bake in 3 floured and greased layer pans at 350° for 30 minutes.
Heat oven to 350°. Grease and flour three 9-inch pans. Cream sugar, Crisco and Wesson oil. Add buttermilk, baking soda, flour and coconut. Add egg yolks; beat in 1 at a time. Fold in stiffly-beaten egg whites. Add vanilla. Pour into three 9-inch cake pans.
Toss together the potatoes, salt and celery seed. Remove yolks from eggs. Dice egg whites and add to potato mixture. Blend cucumber, onion, mustard, salad dressing, vinegar and egg yolks in electric blender. Fold sour cream into this mixture and fold this dressing into potatoes. Chill well. Serve on crisp salad greens. Slices of ham arranged around salad make it very pretty.
First Layer: Mix together the flour, soft margarine and chopped pecans until crumbly. Press in bottom of greased 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Cool.
Mix together. Let marinate for several hours. Serve with vegetables. Can be used with chips but vegetables are better.
Mix above ingredients together and pour into greased and floured 11x17 inch pan. Bake at 350° for 20-25 minutes.
Mix cake mix with margarine, eggs, water, walnuts and chocolate bits. Grease a pan and bake at 375° for 30 minutes.