HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all but the flour together. Bring to a boil. Beat in flour. Add smokies and simmer.
Mix cake mix as directed on box. Pour 1/2 of mixture in 13 x 9-inch pan and bake 15 minutes. Remove from oven. Then put bag of caramel candy over Eagle Brand milk and melt. Pour over cake. Sprinkle chocolate chips and nuts over top. Pour remaining 1/2 cake mix over all the other stuff and bake again for 15 to 20 minutes until done.
Line the bottom of pie shell with bacon and cheese (save some bacon). Add spinach. Cut into small pieces first, drain and squeeze until all liquid is out. Mix the eggs, whipping cream and seasonings of choice. Pour egg mixture on top of other ingredients. Top with bacon. Bake at 350° for 25 minutes, or until knife comes out clean.
Put rhubarb in greased 9 x 3-inch pan. Sprinkle sugar over rhubarb, then sprinkle jello over and layer marshmallows next.
Cook tomatoes and onions in 2 separate pans. Cook juice out of tomatoes and dip out. Add cooked onions. Add vinegar, sugar and salt. Cool all together down low, then add cayenne pepper.
Mix flours, oatmeal, All-Bran, baking powder, salt and sugar. Work in shortening by hand or pastry blender. Add soda to buttermilk and add to make a stiff dough. Divide dough into small pieces. Roll out on a floured board or pastry cloth and add more flour as needed to keep from getting sticky. Roll very thin, using a corrugated rolling pin. Bake on cookie sheet at 400° for 10 minutes.
Combine the first 4 ingredients in a medium saucepan; bring to a boil. Remove from heat. Put in last 3 ingredients. Mix well. Drop into a cool pan for 30 minutes or until hard. Serves 15.
Melt butter and chocolate. Sift dry ingredients. Add nuts and stir into melted butter and chocolate until well-blended. Pour into a 9 x 13-inch baking pan. Bake 30 minutes in a 350° oven. Cut into squares.
Fill cavity of each celery piece with 1 strip of carrot, green pepper, yellow pepper and red pepper. Tie bundle with 1 piece of chive. Arrange bundles on platter. If desired, serve with Dilly Dip. Very colorful. Makes 36 appetizers.
Cook broccoli. Put in baking dish and add chicken. Mix next 3 ingredients and pour over this. Saturate stuffing mix in margarine. Put cheese on, then sprinkle top with stuffing mix and margarine. Bake at 350° for 35 minutes.
In a large saucepan, melt butter. Add sugar, water and corn syrup. Cook over medium heat, stirring occasionally, to hard crack stage (300°). Quickly stir in almonds. Spread, while hot, onto well-greased flexible metal pan. Cool thoroughly. Turn out on wax paper. Spread with half of the melted chocolate. Chill to firm. Cover the other side with melted chocolate. Chill to firm and break into pieces.
Cook beef and onion; drain. Mix all other ingredients and add to beef and onion. If needed, add tomato sauce at this time. Good for Sunday lunch!
Place apples in baking dish; pour hot water over apples. Mix sugar, flour and cinnamon and spread over apples and top with chunks of butter or oleo. Bake 40 minutes in slow oven.
In jar with tight fitting lid combine all ingredients and shake until well mixed. Pour over broccoli in large glass bowl. Toss, cover and let marinate for 24 hours. Turn several times.
Sift together sugar, flour, salt, soda, eggs, and cocktail. Mix and pour into 3/9 greased pan. Sprinkle over top of uncooked cake: brown sugar and pecans or coconut.
Cook squash until tender; drain and mash well. Set aside. In bowl, whip egg whites until stiff. Assemble all ingredients. Put squash, seasoning, can of milk, Eagle Brand (may not need all of the can, so taste as you go), tapioca, salt, sugar, vanilla and slightly beaten egg yolks; mix thoroughly. Fold carefully the egg whites into squash mixture. If whites float on top, it is okay. Place in an unbaked pie shell. Bake at 350° for 55 to 60 minutes. May take longer; just watch and check closely by inserting a toothpick in the middle. If it comes out clean, it is done.
Slice cake into thin slices. Slice ice cream (use ice cream in square boxes for best results). Layer cake, chocolate ice cream, cake, strawberry ice cream, cake, vanilla ice cream, Cool Whip, chocolate syrup and nuts. You can also add cherries and coconut, if desired. Serve immediately or freeze until time to serve.
Cook spinach; drain. Cook onion in butter; stir in flour and bouillon. Blend in milk gradually; stir until thick and boiling. Add spinach and salt and pepper to taste; top with sour cream and croutons if desired. Serve hot or cold.
Cook bacon, onion and pepper until tender and lightly browned. Drain. Prepare scalloped potatoes according to package. Add bacon mixture, corn and pimento. Bake in 400° oven for 30 to 35 minutes. Serves 6.
Thaw the corn kernels. Place the corn, soy milk, tahini and seasonings in a blender or food processor and blend until completely smooth. (It may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and warm over medium-low heat, stirring often.
Place potatoes in 9 x 13-inch baking dish. Mix together the next 6 ingredients. Pour over potatoes. Top with corn flakes or crackers and drizzle with 1/2 cup melted butter. Bake at 350° for 45 minutes. Serves 12.
Wash sweet potatoes and place in large sauce pan. Cover with water and bring to a boil. Cover pan and simmer about 30 minutes until tender. Peel potatoes and mash. Add next seven ingredients, mixing well. Pour into a 1 1/2 qt. casserole. Stir in a pinch of salt and soda just before placing in oven. 350° for 30-45 minutes. Sprinkle large marshmallows over top last 10 minutes of baking.
Score top of Spam and sprinkle with Mrs. Dash seasoning. Pour a small amount of the mixture over at first and use the rest as a basting mixture.
Cut Velveeta cheese into cubes and place in a microwave-safe dish. Pour Ro-Tel tomatoes on top of the cheese. Microwave on High for 2 minutes, then stir. Microwave for 1 minute, then stir. Keep doing this until all the cheese has melted. Pour dip on top of chips in a bowl or on plate or dip each chip separately in bowl of dip.
Add soup, ground meat, Ro-Tel tomatoes, Ranch Style beans, cheese and crushed chips and mix well. Pour in casserole dish and bake 30 minutes at 350°.
About 20 minutes before serving, cook carrots and peas as label directs, but add celery; drain. Meanwhile, in medium saucepan over low heat, melt butter; stir in flour until smooth, then stir in next 5 ingredients. Cook mixture, stirring constantly until thickened. Add cheese and cook, stirring just until cheese is melted and blended. Serve hot cheese mixture over toast.
Mix together. Sprinkle paprika over top. Bake at 350° for 30 to 35 minutes. Best I have every had!
Beat eggs in small bowl with electric mixer until fluffy. Add milk and butter. Beat in flour, sugar and salt until smooth. Generously butter six 5 or 6-ounce custard cups or popover pan. If custard cups used, set in a jelly roll pan for easy handling. (Important: Heat cups at 400° for 5 minutes before pouring batter into cups.) Using a quart measuring cup, pour batter into cups. Bake at 400° for 25 minutes. Reduce to 375° for another 25 minutes. To assure dry and puffed popovers, turn off oven and let stand in oven 5 to 10 minutes.
Combine rhubarb, sugar, flour and salt. Let stand while making pastry. Line 9-inch pie pan with pastry. Fill with rhubarb mixture; dot with butter. Adjust top crust and seal edges. For sparkling top, brush with milk and sprinkle with sugar. Bake in very hot oven (450°) for 10 minutes; reduce heat to moderate (350°) and bake for 35 to 40 minutes more.
Beat eggs separately; beat egg yolks real well. Mix egg yolks and oil with milk. Sift dry ingredients together and add to the liquids.
Beat egg whites until stiff, gradually add sugar, vanilla, and baking powder. Roll crackers with rolling pin, but not until they are powdered. Fold in crackers and walnuts. Pour into a greased 9 x 13 inch pan. Bake at 325° for 30 minutes. Spread small carton Cool Whip on top while hot. When cool, spread with large carton of Cool Whip. Refrigerate overnight covered.
Brown meat and onion. Heat together, Pet milk, soup and chilies. Cut tortillas in quarters. Layer in a casserole dish, tortillas, sauce mix, meat and cheese. Repeat layers. Bake at 350° for 30 to 40 minutes.
Chop cranberries; mix with sugar 1 hour ahead. For dressing, combine lime juice, mustard and olive oil. Mix apples and onion into dressing. Marinate 1 to 4 hours. Add cranberries. Place on bed of lettuce. Top with walnuts. Serves 8.
Fry bacon until crisp; remove and crumble. Fry potatoes and onion in drippings until lightly browned. Add salt, pepper and bacon. Pour in water to almost cover. Simmer 15 minutes or until tender. The water will cook away; when it does, the potatoes can be turned over to brown and crisp.
Combine first 3 ingredients and beat with spoon. Add Cool Whip, thawed. Spread on cake. Store in refrigerator.
Mix all ingredients together. Spread in oiled 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Everyone likes this. Great for a luncheon or appetizer!
Melt peanut butter cups; mix with Cool Whip. Add chocolate chips. Pour into a baked deep dish pie shell and refrigerate.
Layer the following in an 8 x 8 1/2-inch baking dish: pineapple, blueberries, cake mix and chopped pecans. Pour melted margarine over layered ingredients. Bake at 350° for 40 minutes.
Break ham bone into 2 or 3 pieces. Place in large soup kettle. Add water; simmer for 30 minutes. Remove bones; remove meat from bones. Chop meat; return to broth. Add carrot, celery and onion; simmer for 30 minutes. Add remaining vegetables. Simmer for 1 to 1 1/2 hours. Add macaroni; season with salt and pepper.
Mix all ingredients with mixer until well blended. Bake in three 8-inch round cake pans that are greased and floured for 30 minutes at 350°.
Combine butter and cream cheese, creaming until well blended. Combine flour and salt; add to creamed mixture, mixing well. Shape dough into 8 balls; wrap each in plastic wrap, and chill at least 2 hours.
Mix cornmeal, flour, sugar and baking powder in bowl. Add remaining ingredients. Mix; pour into greased baking dish. Bake at 425° for 25 minutes or until done.
Preheat oven to 350°. Pour boiling water over oats. Stir. Cover and let stand 20 minutes. Grease and flour cake pan. Mix together flour, soda, salt, cinnamon and nutmeg. Beat together butter and sugars in a large bowl until smooth, light and fluffy. Stir in eggs and vanilla. Add oats and mix well. Stir in flour mixture until well blended. Pour batter into prepared pan. Bake 45 to 50 minutes in a 350° oven. Use the following frosting recipe.
Mix in order given. Put in 9 x 12-inch pan. Sprinkle top with 1/2 cup sugar, 1 teaspoon cinnamon and nuts. Bake at 350° for 35 to 40 minutes.
Separate eggs. Beat half of the sugar with egg whites. Blend egg yolks with other half of sugar. Blend milk and egg yolks. Beat whipping cream to soft peaks. Add to egg yolk mixture. Add vanilla and egg whites last. Put a little nutmeg on top. Enjoy!
Combine apple juice and jelly in a small saucepan and heat slowly until jelly melts. Mix cornstarch with 2 tablespoons of apple juice and stir into the hot juice. Stir constantly as mixture thickens. If it is too thick, add a little more apple juice. Mixture should have the consistency of heavy syrup. Serve with baked fowl.
Combine cornbread, 1/2 cup enchilada sauce and salt. Add beef. Mix well. Shape into 1-inch balls. Place in shallow pan. Bake, uncovered, in 350° oven for 18 to 20 minutes. Drain.
Tear angel food cake into small pieces and place in a 9 x 13-inch pan. Make Jell-O by directions. Pour over cake. Place in refrigerator to jell. When firm, top with Cool Whip. Keep refrigerated.
Boil the first 3 ingredients until it becomes stringy. Add peanuts. Cook until peanuts become brown, about 30 minutes. Add vanilla and baking soda last. Pour on a greased cookie sheet and cool.
Bone and chop chicken or turkey into small pieces and mix with remaining ingredients. Bake in 9 x 13-inch pan for 30 minutes in moderate oven.
Melt butter. Put half of butter in the bottom of casserole dish. Mix all ingredients in large bowl. Pour into casserole dish. Sprinkle top with 2 cups corn flake crumbs. Pour the other half of butter on top of corn flakes. Bake at 350° for 1 hour.
Preheat oven to 350°. Combine all ingredients, except chocolate chips. Blend well on medium speed with mixer. Flour chocolate chips before gently folding into cake mixture.
Cream sugar and shortening until fluffy; add coloring and eggs one at a time. Beat 1 minute after addition of each egg. Sift flour, salt and cocoa together 3 times; add alternately with milk. Add vanilla. Dissolve soda in vinegar; fold into batter. Pour batter into three 9-inch pans which have been greased and floured. Bake at 350° for 26 to 28 minutes.
Saute onions, celery and bell peppers in margarine. Cook egg noodles in broth of chicken. Add all ingredients. Pour into large casserole dish. Top with cheese and bake in oven until cheese melts.
In a large skillet or wok, combine oil, cabbage, chicken and water chestnuts. Mix thoroughly. Cook on high heat until mixture bubbles, then turn heat on low and add soy sauce. Cook for 5 minutes; drain and cool.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt butter. Sprinkle crumbs over melted butter. Pour Eagle Brand milk evenly over crumbs. Top evenly with remaining ingredients; press down gently. Bake for 25 to 30 minutes, or until lightly browned. Cool thoroughly before cutting.
Make jello with 1 1/2 cups hot water and 1 1/2 cups cold water. Add pineapple, strawberries and bananas. Pour 1/2 jello mixture in dish. Let it set. When chilled, spread sour cream over gelatin. Pour remaining gelatin mixture over sour cream. Let set. Cut into squares and serve on lettuce leaves.
Boil butter, milk, sugar and cocoa for 2 minutes, big boiling. Mix all together. Spoon out onto wax paper. Let cool.
Place 4 scoops (about 1/2 cup each) of ice cream in a small pan; freeze for 1 hour or until firm. In small mixing bowl, stir together egg and vanilla. In pie plate, stir cereal and cinnamon.
Cut biscuits into 1/4. Roll these in cinnamon and sugar mix. Layer in greased Bundt pan. Cover with brown sugar, pats of butter and cinnamon. Make another layer and repeat, usually makes about 3 layers. Sprinkle nuts on top of each layer. Bake at 350° for 1 hour.
Mix sugar, syrup and water in saucepan and cook until this forms a hard ball in cold water. Turn off burner and add milk. Stir briskly. Turn burner on and cook until this forms a soft ball in cold water. Remove from heat. Add butter, vanilla and pecans. Stir until ready to spread in rolls and cut.
Put hash browns, 1/2-inch deep, on bottom of pan. Brown onion in butter. When that is brown, add cream of chicken soup and sour cream. Mix in onion, then pour over potatoes. Sprinkle with cheese and corn flakes on top of cheese. Drizzle with 1/4 cup butter. Bake for 45 minutes at 350°.
Prepare cake as directed on box for layer cake. Add pistachio pudding to cake mixture, blend thoroughly and bake as directed. Let cool before frosting.
Combine eggs, sugar and dates in a cold lightly buttered skillet. Cook over low heat, stirring constantly, for 10 minutes. Remove from heat and stir in vanilla and rind. Blend in cereal. Drop level tablespoons into coconut. Shape into balls, coating with coconut. Chill. Makes 32 to 36 cookies.
Sprinkle ribs with Wrights barbecue smoke. Salt and pepper. Bake, covered, in 350° oven for 1/2 hour for each pound of ribs. Add sauce. Simmer at 200° to 250° for 45 minutes. Sauce is for 4 1/2 pounds of ribs.
Preheat oven to 350°. Brown hot and mild sausage and onions in skillet over medium heat. Drain excess fat. Cut cheese into small cubes and add to sausage mixture, stirring well. Spread over bread and bake 10 minutes.
Cream shortening, butter and both sugars until light and fluffy. Beat in eggs and vanilla. Stir together the flour, baking powder, baking soda and salt in a bowl, then beat into the creamed mixture. Stir in oatmeal, coconut and cereal. Drop by heaping teaspoonfuls on cookie sheets, leaving 2-inches between cookies. Bake at 375° for 10 to 12 minutes, until browned as preferred. Let the cookies cool 1 minute on the sheets before removing to racks to cool. Makes about 6 dozen.
Cream sugar and Crisco. Add a little milk, some flour and 2 eggs at a time. Beat well, then continue to add milk, flour and 2 more eggs until all ingredients have been added. Beat well and bake for 2 hours at 300°.
Sift flour, baking powder and salt together. Melt butter and cool. Beat egg yolks until thick. Add sugar and milk; beat well. Add flour mixture, beating well. Add melted butter. Fold in stiffly beaten egg whites. Bake until golden brown.
Cut tomatoes into 3/4-inch thick slices and sprinkle with salt. Set aside 2 tablespoons of the cheese. Cook broccoli and drain. Combine remaining cheese and onion with broccoli. Place tomato slices on baking sheet. Spoon the broccoli mixture on tomatoes and sprinkle with reserved cheese. Broil 7 to 8 inches from heat for 10 to 12 minutes or until cheese bubbles. Serves 6.
Mix together cream cheese, dressing mix and onions or chives. Spread cream cheese mixture on tortillas. Sprinkle with last 3 ingredients. Roll in jelly roll style and then in Saran Wrap. Refrigerate until thoroughly chilled. Slice crosswise in 1/2-inch slices.
Combine margarine, corn bread mix and eggs. Fold in onion, cottage cheese and raw broccoli (flowerets only). Bake at 400° for 30 to 40 minutes.
Preheat oven to 375°. Place butter on cookie sheet. Heat until melted. Slice potatoes. Combine Parmesan, flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add potatoes and shake or toss to coat. Place on cookie sheet and bake 1 hour until tender, turning once.
Mix sauce ingredients together; add cooked and drained broccoli. Pour into baking dish and top with grated cheese and crushed Ritz crackers. Bake at 350° for 45 minutes.
Cook potatoes and mash. Add sour cream, Blue cheese, milk, butter and salt to mashed potatoes. Beat with beater until fluffy. Put in baking dish in 350° oven for about 15 to 20 minutes. Sprinkle with bacon before serving. Serves 4.
Mix all of the ingredients and spread on the muffins. Freeze for 30 minutes before broiling. Cut into fourths. Broil until puffy and golden brown.
Mix Jell-O as directed on package. Add crushed pineapple and shredded apples. Stir and pour into mold or fruit dish. Chill until set.
Cook broccoli until just tender; drain. Heat in saucepan butter and flour. In a separate pan, boil milk and heavy cream. Add this all at once to the other pan. Stir until thickened over low heat. Stir in Cheddar cheese until melted. Season with salt and pepper. Add sherry. Remove from heat. Cut broccoli in small chunks. Alternate layers of broccoli and crabmeat in baking dish. Pour sauce over all. Top with Parmesan cheese and bread crumbs. Bake at 350° for 30 to 45 minutes or just until cheese sauce bubbles and bread crumbs brown slightly.
Mix together your milk and 2 packages Dream Whip until it is nice and fluffy. Put in drained pineapple and cherry filling. Stir together well. Put in long dish. Cover and refrigerate.
Mix together. Can be made ahead of time and kept in the refrigerator. (You may add a can of garbanzo beans for 1 can of yellow beans.)
Mix all the ingredients together very good; pour into greased baking pan. Put Crisco on top, if desired. Have oven hot, 450°, when you put your bread in it. Cook until brown on bottom and top.
Cut off fresh corn. Combine above ingredients and heat on stove until oleo is melted. Cook 3 minutes. Refrigerate until cold. Put in freezer bags or boxes. When ready to cook, just make sure corn is heated through.
Mix as usual. Drop by spoonfuls onto greased cookie sheet. Bake at 300° for 20 to 30 minutes. Makes 9 to 10 dozen.
Heat oil in skillet; crumble turkey about 5 minutes. Stir in onion, garlic, thyme, pepper, oregano and cinnamon. Saute until onion is softened. Stir in tomatoes and tomato sauce; bring to boil. Reduce heat to low; cover and simmer for 20 minutes. Cook orzo in water al dente (according to package directions); drain. Stir orzo into turkey mixture and heat through. Top with cheese; cover and cook just until cheese is softened. Garnish with parsley, if desired. Serves 4.
Microwave butter in 2-quart casserole on High until melted. Stir in flour, chives, salt, dry mustard and pepper. Blend in milk. Microwave on High 5 to 7 minutes or until thickened, stirring every other minute. Mix in potatoes. Cover. Microwave on High 15 to 20 minutes or until potatoes are tender, stirring 2 or 3 times.
Mix onion, pimento, bell pepper, mayonnaise, soup and cheese in bowl and mix. Stir in cooked macaroni. Crush Ritz crackers; put on top. Save a little cheese and sprinkle on top, also.
Make a mound of flour and pour a small amount of mixture on the flour. Work until the mixture and flour have a consistency of cookie dough. Pat out and cut cookies. Repeat until you have used all the mixture. Add flour as needed. Bake for 9 to 10 minutes until done at 375°.
Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1 1/2 hours until meat is tender. (Add cubed potatoes, if you like and simmer until potatoes are done.) Best when reheated and served the second day.
Spray a large baking dish with vegetable spray and lay in it the parboiled broccoli. Cover with the turkey slices. Dribble melted butter over turkey. Stir together chicken soup and sour cream. Spread mixture over turkey; sprinkle cheese over top. Bake at 400° for 20 to 25 minutes.
Mix all ingredients except potato chips and cheese. Turn into 11 x 7 x 1-inch baking dish. Top with potato chips and cheese that have been combined. Bake at 450° for 10 minutes. Serve immediately. Serves 8 to 10.
Peel and slice carrots, onions and celery. Saute them in margarine in a large pot (about 5 minutes). Add the potatoes, chicken broth, V-8 juice, thyme, parsley and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.
Pop corn and set aside. Combine sugar, honey and salt in small saucepan. Heat and stir to dissolve sugar. Boil to the hard-ball stage. Add the margarine and vanilla. Pour the syrup over the popcorn and stir. Butter your hands and shape into balls, then wrap in wax paper.
Add baking soda to sour milk. Mix all ingredients. Roll out 1/4-inch thick on lightly floured board and cut out into different shapes. Bake on greased cookie sheet for 10 to 12 minutes at 350°. They may appear not quite done. However, do not overbake! Roll in powdered sugar after you remove from oven.
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups (2 1/2 x 1 1/4-inches) or line with paper baking cups. Beat milk, oil and egg. Stir in flour and sugar all at once, just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Sprinkle with sugar, if desired. Bake until golden brown, 18 to 20 minutes. Immediately remove from pan.
Mix well and bake in greased and floured pan or loaf pan. Bake for about 1 hour at 350°.
Cream together margarine and sugar. Add remaining ingredients; pour into pie shell. Bake at 325° for 50 minutes.
Brown sausage, add red beans, cream of mushroom soup and 1 can water. Cook until thoroughly heated, about 20 minutes.
Season chop meat with salt and pepper. In a pot, put in sliced onion with a little water and saute until soft.
In a medium bowl, stir cream cheese and peppermint flavor until well blended. Place cream cheese on a large piece of waxed paper. Gradually work in powdered sugar with your hands until mixture holds together. Add 3 to 4 drops of food color and work in until evenly tinted. Make small balls, roll in colored or granulated sugar and flatten with a fork. Let dry at room temperature. Store loosely covered in the refrigerator. Makes 4 to 7 dozen.
In large bowl mix pudding according to directions on box. In another bowl mix cream cheese, sugar and egg until smooth. Add to pudding mixture. Add Cool Whip and strawberries. Mix well.