HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ham slice on plate. Spread cream cheese on ham. Place a small pickle or green onion in the middle on top of the cream cheese. Roll up and cut into pinwheels.
Dissolve the jello in the hot water. Let cool some. Add the Mountain Dew. When cool, add the pineapple, bananas and marshmallows. Let cool in 13 x 9 x 2-inch pan until set. Prepare the lemon pudding according to instructions. Put on top of jello. Put Dream Whip on top of the pudding.
Mix all ingredients, except bread crumbs. Put in casserole. Top with bread crumbs. Bake at 350° for 1 hour. Makes 8 servings.
Follow instructions on cake mix. Pour half of the cake mix into a 9 x 12 pan and bake 15 minutes. Melt butter, caramels and milk and pour over cake. Then pour remainder of cake mix over cake and bake at 375 degrees for 20 minutes.
In 2-quart saucepan combine brown sugar, sugar, flour and salt. Add water, butter, corn syrup and vanilla. Cook, stirring occasionally, over medium heat until mixture boils. Remove from heat. Arrange potatoes in baking dish. Pour sugar mixture over potatoes. Bake at 325° for 1 1/2 to 2 hours.
Cut meat 1/2 x 1 x 6-inches long. Mix all other ingredients together. Add meat. Let soak 20 minutes, then turn. Soak for 1 hour, turning every 15 minutes. Place strips of beef on 1/4-inch mesh wire pipi kaula screened drying box. Place box in sun for 8 hours. Take drying beef indoors at sundown.
Beat eggs; add sugar and about one teaspoon nutmeg. Pour into skillet where you have bacon or sausage drippings and stir constantly until mixture boils or is frothy. Remove from stove and serve over hot buttered biscuits.
Saute ham, onion and green pepper in oil until vegetables are tender. Spoon into lightly greased 10-inch deep dish pie plate. Sprinkle with cheese.
Pull the stems off the spinach and wash the leaves. Pat dry. Tear the spinach into pieces. Cut the peppers in strips and add it to the spinach. Cook bacon and crumble into salad. Shake the vinegar, salt and pepper in a jar. Add oil and shake again. Crumble the Blue cheese and add it to the dressing. Pour dressing over salad and toss.
Microwave on High 2 minutes. Beat with mixer. Add vanilla, nuts or peanut butter. Pour into a buttered pan. Chill, cut and serve.
Pour pie filling in oblong Pyrex dish. Sprinkle 1/2 cup pecans over mixture. Sprinkle cake mix over pecans and apples. Sprinkle 1/2 cup pecans over cake mixture. Pour melted butter over mixture. Bake at 350° for 30 to 35 minutes or until brown.
Cream shortening and sugar together. Beat in eggs, then buttermilk and mashed bananas. Sift flour together with baking powder, soda and salt. Stir into the other mixture. Add nuts last and stir in. Pour batter into well-greased loaf pan. Let stand for 20 minutes before baking. During this time, preheat the oven to 350°. Bake for 50 to 60 minutes until done. Remove to wire rack. Serve warm or cold.
Place mustard and vinegar in glass bowl in refrigerator overnight. Next day, add sugar and eggs. Cook on low temperature, stirring while cooking, until thick. This is good served with ham.
Place margarine in 2-quart casserole. Microwave at High until melted, 1 to 2 minutes. Stir in parsley, lemon juice, garlic and salt. Add shrimp; toss to coat. Cover. Microwave at High until shrimp is pink (do not overcook or shrimp will become tough) 3 1/2 to 5 1/2 minutes, stirring twice. Sprinkle with paprika.
Mix flour, salt and pepper; coat chicken (reserve flour mixture). In large skillet, heat oil over medium high heat; brown chicken on both sides. Remove. Saute onion in fat until golden brown and tender, then stir in caraway seed and reserved flour mixture until smooth. Gradually stir in milk and bouillon; cook and stir until thickened. Spread cabbage in a 13 x 9 x 2-inch baking dish. Pour sauce over; top with chicken. Cover and bake in a 375° oven for 45 to 60 minutes, or until cabbage is tender. Serves 6.
Let first 9 ingredients boil 5 minutes. Let cool 8 minutes. Mix soda in 1/2 cup boiling water. Add salt and flour. Mix altogether and bake in large pans.
Mix pudding as directed. Add Cool Whip when pudding is thick. Mix in cereal. Put in refrigerator and let it sit for a short while. Serves 6.
Melt macaroni in skillet. Saute onion until lightly browned. Add green beans, turkey and pimento. Stir in soup, sour cream and macaroni. Toss lightly. Pour into greased 2-quart casserole. Bake in moderate oven at 350° for 25 to 30 minutes. Sprinkle with parsley.
Soften cream cheese at room temperature. Combine cream cheese, sugar, vanilla, sour cream and Cool Whip in bowl. Beat with electric mixer until smooth. Pour mixture into graham crust and chill for 2 hours. Immediately before serving, cover with cherry pie filling.
Preheat oven to 450°. Score the chestnut halfway around the nut. This will prevent the chestnut from exploding. Place chestnuts in ovenproof skillet (cast-iron is best) over high heat on the stove top. Roll the nuts by shaking the pan until all are toasted. Then put the skillet in the oven and cook until the shells split or about 10 minutes. Peel the chestnuts and enjoy as an appetizer, a snack or a garnish.
Cook beef, green pepper, onion and celery salt in frying pan until beef turns brown. Put into baking dish. Cover with mushroom soup, then layer with grated cheese, then cover with Tater Tots. Bake at 400° for 40 to 50 minutes. This dish freezes well.
Mix all ingredients together, adding pecans last. Pour into a 9-inch unbaked pie shell. Preheat oven to 450° and bake pie 10 minutes. Reduce heat to 325° and bake an additional 40 to 50 minutes. Filling will be firm and crusty with pecans on top when done.
Mix first 4 ingredients together. Cook over low heat. Do not stir until it comes to a boil or it will become gritty. When the candy forms a soft ball when tested in cold water, it is done. Remove from heat. Add vanilla, peanut butter and butter. Let cool for about 10 minutes. Beat to a spreading consistency. Spread on dish or pan greased with butter.
*Good results with chocolate chip, orange, butter pecan, spice, German chocolate and marble.
Boil the raisins, margarine, sugar and 2 cups cold water for 20 minutes. Add the remaining ingredients and mix together. Bake in slow oven, 325° for 1 hour.
Saute celery and onion in 1 tablespoon margarine. Grease an oblong casserole dish (Pam spray or Crisco). Pour all of the ingredients in, except bread crumbs or Pepperidge Farm stuffing and 1/2 stick margarine. Top with bread crumbs or stuffing and dot with margarine. Bake at 375° for 30 minutes. Delicious!!
Fry ground beef and drain the grease. Add taco seasoning and refried beans. Mix well. Crush half of the chips in a 9 x 13-inch cake pan or glass baking dish. Add your ground beef mixture on top of chips. Smooth Cheddar cheese soup on top of the mixture. Add the rest of the chips to the top. Bake in oven at 450° for 10 to 15 minutes.
Pour salad dressing over chicken. Put in refrigerator in an airtight container for anywhere from 4 to 48 hours. The longer refrigerated, the more flavor! Grill.
Prepare nut cookie crust. Heat oven to 425°. Beat eggs slightly in large bowl; stir in pumpkin, brown sugar, cinnamon, salt, cloves, ginger and nutmeg until smooth; gradually stir in evaporated milk. Pour into crust. Cover edge with 2 to 3-inch strips of aluminum foil to prevent excessive browning. Bake 15 minutes. Reduce oven to 350°. Bake until knife inserted near center comes out clean, 45 to 55 minutes longer. Cool pie completely.
In a blender container combine banana, pineapple juice, sugar and orange juice. Cover and blend until smooth. Pour into 2 large containers. Stir in the 1 1/2 cups water and the lemon juice. Apply seal and freeze for 6 hours or until firm.
Cook chicken until done and remove from bone. Cook broccoli until done and arrange in well-greased, flat casserole dish. Place chicken on top. Combine soup, juice, mayonnaise and curry. Pour over chicken. Sprinkle cheese on top and cover with Pepperidge Farm dressing. Cook at 350° for 30 minutes.
Combine these ingredients, adding about 1/3 of the confectioners sugar at first. Alternate adding milk and remaining sugar for icing. Beat well.
Cut crust off bread; butter on both sides. Lay in 9 x 13-inch pan, covering bottom of pan. Mix eggs, half and half and salt together; set aside.
Do not drain peas. Bring peas and seasoning to a boil. Stir gently. Simmer on low heat 15 minutes. Serve peas and broth over hot buttered rice. If possible, prepare peas an hour or so before mealtime, then reheat when ready to serve.
Preheat oven to 375°. Beat eggs until smooth. Add buttermilk. Mix well. Add sugar, flour, butter and vanilla. Mix well. Pour into uncooked 9-inch pie shell. Bake 1 hour or until golden brown.
Mix cream cheese, sour cream, onions, lime juice and jalapenos. Spread on tortillas. Roll like a jelly roll. Cut into 1/3-inch thick slices. Cover with a damp cloth and refrigerate. Dip in hot sauce when serving.
In 10-inch skillet, brown beef and onion until beef loses redness. Stir in Hunt's tomato paste, water and seasonings; heat through. Now, heat or grill hot dogs and buns. Serve. Place hot dogs on buns. Spoon chili down center of each and top with shredded cheese. Makes 10 chili dogs.
Brown hamburger, onion and green pepper in a skillet; drain. Add all the other ingredients; cover and simmer for 20 minutes.
Combine shortening, boiling water, sugar, salt and bran in a medium mixing bowl. Stir until shortening is melted; cool to lukewarm. Dissolve yeast in warm water. Add to bran mixture. Add egg and beat well. Add 1 cup flour and beat well. Add remaining flour and mix well. Cover and place in refrigerator overnight. Punch dough down; divide dough into 24 pieces and shape into rolls. Place on greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, until doubled in size. Bake at 400° for 15 to 20 minutes. Yield: 2 dozen rolls.
Brown ground beef in skillet. Drain. Blend mayonnaise, milk, eggs and cornstarch in a bowl until smooth. Stir in ground beef and remaining ingredients. Pour mixture into pie shell. Bake at 350° for 25 to 40 minutes or until golden brown and knife inserted into center comes out clean. Freezes well. (I always make two; one to eat and one to freeze.)
Mix above ingredients together and put in a greased 9 x 13 inch pan. Bake at 350° for 30 minutes. Cool Completely. Can also be baked in 11 x 15 pan for 20 minutes for thinner brownies. Cool Completely.
In blender container, combine milk, eggs, sugar, flour, butter or margarine, vanilla and salt. Cover. Blend about 10 seconds or until mixed (do not over blend). Stir in coconut. Pour into a greased 9-inch pie plate. Bake in a 350° oven for 40 minutes or until knife inserted halfway between center and edge comes out clean. Cool, then chill.
Mix all ingredients, except ale, which you add immediately before serving. Serve over ice mold.
Mix first 5 ingredients. Cook in a double boiler until thick. Stir continually. Add next 2 ingredients. Pour into baked pie shell. Beat egg whites. Add remaining sugar. Spread on top. Bake until lightly browned.
Mix all ingredients in a large bowl. Pour over chicken wings. Marinate for about 30 minutes. Bake at 350° for 1 hour and 15 minutes, basting every so often.
Mix zucchini with salt and let stand 1 hour. Squeeze out moisture. Beat eggs; add zucchini, cheese, mint, flour and pepper to taste. Shape and fry in butter over medium heat, 1 tablespoon at a time. Brown both sides. Makes 18, or 6 servings.
Mix oil, sugars and eggs. Add dry ingredients, oatmeal and M&M's. Bake at 350° for 9 to 10 minutes.
Mix ingredients together well. Heat in microwave or bake in 350° oven until warm. Serve warm in hollowed out bread or with crackers. Delicious!
In saucepan, combine broccoli and onion; cook according to package directions. Drain well and add remaining ingredients; stir well. Pour mixture into a buttered 2-quart casserole. Bake in 350° gas oven for 30 minutes. Yield: 8 servings.
Cream sugar, butter and spices until light and fluffy. Sift together flour, soda and salt. Reserve 1 cup flour mixture. Stir in oats. Add flour and oats mixture to creamed mixture alternately with eggs. Toss fruits and nuts with reserved cup of flour until well coated. Blend applesauce and fruit mixture into batter. Pour into greased 10-inch tube pan. Bake at 325° for about 1 1/2 hours.
Boil together crushed pineapple with juice, sugar, egg, flour and cider vinegar. Refrigerate overnight. Mix with chopped apples, chopped peanuts and Cool Whip, thawed. Makes 10 servings.
Combine corn, broccoli, egg, 1/2 cup crumbs, onion, 2 tablespoons of margarine, salt and pepper. Turn into casserole. Sprinkle with remaining crumbs and margarine. Bake, uncovered, at 350° for 35 to 40 minutes. Yields 6 servings.
Cook onions in salted water until almost tender. If onions have been cut in half, do not boil rapidly (layers should not separate). Drain.
Combine shortening, salt and 1/2 cup brown sugar. Cream thoroughly. Add 1 cup flour and blend. Spread this mixture in an 8 x 12-inch pan (greased). Bake at 350° for 15 minutes or less. Check when light brown. Take out of oven and add 1 cup brown sugar and vanilla to beaten eggs. Beat until foamy. Add 2 tablespoons flour, baking powder, coconut and nuts. Blend and spread over first mixture. Return to oven and bake 25 minutes until brown. Cool and cut into squares.
Preheat oven to 400°. Use paper liners in 12 muffin cups. In small bowl, combine flour, baking powder and salt. Toss 1 tablespoon flour mixture with cherries. Set aside.
Mix sugar and cornstarch. Cook pie crust about 5 minutes. Add eggs, Karo syrup, milk, salt and vanilla to sugar mixture. Add pecans last. Pour in pie crust and cook at 350° for 1 hour. Makes 1 pie.
In double boiler, melt cheese and butter. Add vanilla. In a separate large bowl, mix together powdered sugar and cocoa. Add to melted mixture and mix well. Spray pan with Pam. With your fingers, lightly pat fudge into pan. Top with nuts if desired. Chill at least two hours before cutting.
Cream together milk and cream cheese. Add lemon juice. Place in pie shell. Spoon pie filling on top. Chill and serve.
Combine mayonnaise, flour, eggs and milk. Mix until blended. Stir in crab meat, cheese and onions. Pour into 9-inch pie plate (no crust). Bake at 350° for 40 to 45 minutes and you've got it!
Cream margarine with sugar. Add next 7 ingredients. Mix well; pour into a greased 13 x 9-inch pan. Sprinkle last 3 ingredients over unbaked cake. Bake at 350° for 35 to 40 minutes.
Mix flour, salt and pepper. Pound and press mixture into both sides of steak. Melt butter in large frypan, add steak and fry to a crispy brown. Pour the rest of the ingredients over steak. Cover and simmer for 2 1/2 hours.
Mix flour, yeast, salt and sugar together in a bowl and set aside. Mix together in a saucepan on medium heat, milk, water and butter until scalding hot. Pour hot mixture slowly into dry ingredients, beating with mixer while you pour. Halfway through, add eggs mixing well. Keep mixing liquid into dry ingredients. As dough forms, you may use hands (lightly floured) to finish mixing.
Drain fruit cocktail. Mix Jell-O, cottage cheese and Cool Whip all together. Add fruit cocktail; mix together. Chill and serve.
Melt butter. Add sugar, salt and chocolate in saucepan. Cook slowly until chocolate dissolves, stirring constantly. Add milk; cook over low heat until thick, stirring constantly. Add vanilla. Serves 4. Chopped, salted nuts may be added.
Saute zucchini and onion in corn oil until onion is clear. Then add stewed tomatoes. Simmer until liquid is mostly gone.
Heat first 6 ingredients in a saucepan, stirring often. Next, layer chicken mixture with tortillas (begin with chicken). Add each shredded cheese to each layer. Top last layer with remaining cheese. Bake at 375° for 30 minutes. Set 5 minutes before serving (to ease cutting into portions).
Peel potatoes, cut them into quarters, put in a large saucepan, cover with water and cook until tender. Meanwhile in a small skillet saute garlic in 3 Tbsp of butter until slightly browned. Drain potatoes, add garlic mixture, cut in the remaining butter, add salt, pepper, and tarragon, and mash. Slowly add whipping cream, mash until smooth.
Mix and pour into casserole dish. Sprinkle 1/4 package of dressing over top. Bake about 45 minutes.
Stir well and place in well-greased 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes. Frost when hot.
Bake the potatoes at 375° for 45 minutes. Cut in half. Empty potato into a bowl. Add salt, pepper and 2 tablespoons butter; mix. Add the crumbled bacon bits, tomato puree and sour cream. Mix and add the shredded Cheddar cheese. Stuff in potato; put under broiler to brown for 5 minutes. Serve.
Place peeled shrimp in shallow pan and pour warm sauce over them. Broil at 450° for 10 to 15 minutes, turning once.
Mix flour with soda and salt; blend into shortening mixture. Stir in nuts and chips. Drop 2 inches apart from teaspoon onto greased baking sheets. (Do not grease if using a Teflon sheet.) Bake at 375° for about 10 minutes. Makes about 8 dozen.
Blend all ingredients together and spread dough in greased and floured sheet cake pan. Bake at 350° for 25 minutes. Cool; cut into 1 x 2-inch squares.
Place fruit in large bowl. Sift dry ingredients over fruit and mix. Beat eggs until lemon colored and thick. Pour over fruit. Put in buttered casserole and sprinkle with topping.
Cook squash, onion and carrots in a small amount of water until tender. Drain; add margarine. Add salt, pepper, sour cream, chicken soup and all but 1/2 cup dressing. Pour in casserole dish that has been greased with margarine. Sprinkle with remainder of dressing and dots of margarine. Bake at 375° for 35 minutes.
Preheat oven to 350°. Mix together flour, eggs, sugar and 1 stick margarine. Then add syrup. Bake at 350° in 10 x 15-inch pan for 15 to 20 minutes (13 x 9-inch pan for 25 minutes). Let cool completely.
Shake mix and potatoes together in a sealed plastic bag. Bake according to potato package directions. Serve while hot.
Salt and boil sweet potatoes. While hot, mash and set aside to cool. Form around marshmallow and roll in corn flakes. Place on greased cookie sheet and bake at 350° for 15 minutes or until marshmallows are soft.
Heat oven to 425 to 450 degrees. In a large skillet over moderately high heat, about 300 degrees, heat oil and brown onion and pecans lightly, stirring frequently. Add beef, drained mushrooms, salt, pepper and nutmeg. Cook, stirring frequently, until beef is browned. Drain off any excess fat; set aside and cool slightly. Prepare biscuit mix according to pkg. directions for 10 to 12 biscuits. After kneading, roll out dough on a lightly floured board into a 15 x 12 inch rectangle. Spread meat mixture along one of the longer sides and roll up in jelly-roll fashion. Pinch ends and seams with the fingers to seal well. Cut roll into 6 or 8 slices. Places slices flat on an ungreased cookie sheet. Bake 15 minutes, or until biscuit is golden brown. Prepare mushroom gravy mix with reserved mushroom liquid and enough water to follow package directions. Serve pin wheels topped with gravy. Serves 6 to 8.
In a large mixing bowl, combine the eggs, oil, sugar, soda, cinnamon, nutmeg and salt. Mix on medium speed until very well mixed. Turn mixer off and add pumpkin, water and flour. Mix on low speed until flour is moistened, then increase speed to medium and mix until well blended. Pour into 2 well greased loaf pans. Bake 1 hour at 350°. Cool on rack.
Combine cottage cheese, lemon juice and hot pepper sauce in mixing bowl. Beat until smooth (or whirl in a blender). Stir in green onion, dill, garlic powder and sour cream. Refrigerate at least 1 hour before serving.
Cream butter; gradually add sugar. Beat well. Blend milk and vanilla. Chill mixture for 2 hours. Drain cherries and dry on paper towels. Place bowl of sugar mixture on ice to keep cool. Shape into balls. Shape small amount of sugar mixture around each cherry. Place on wax paper; chill about 2 hours.
Brown sausage in oil. Fry onion and green pepper in sausage liquid. Remove 1/2 cup and save for topping. Pour 3 tablespoons of flour into remainder of sausage and stir. Add 2 cups milk and 1 1/2 cups shredded cheese. Put in greased casserole and sprinkle 1/2 cup cheese and reserved sausage on top. Bake 40 minutes at 350°.
Mix. Make into balls. Place on pan; press tops with fork dipped in flour. Bake at 325° until done.
Brown sausage and drain grease. Mix together with bread crumbs and cheese. Remove stems from mushrooms and wipe caps clean. Stuff sausage mixture into cap of mushroom. Extra stuffing can be placed on top of mushrooms. Bake at 350° for 20 - 25 minutes, or until mushrooms are tender and stuffing is browned.
Make a layer of one-third of the bread, ham and cheese in a buttered 8-cup baking dish. Mix flour and mustard and sprinkle 1 tablespoon over layer. Drizzle 1 tablespoon of butter over and repeat to make 2 more layers. Beat eggs with milk and Tabasco. Pour over the casserole. Cover and chill at least 4 hours or overnight. Bake uncovered at 350° for 1 hour until puffy and golden. Serves 6.
Mix cake according to directions. Pour half into greased and floured 9 x 13-inch pan. Bake 15 minutes at 350°. While this is baking, melt caramels, margarine and milk, stirring constantly. Pour over baked portion. Sprinkle chocolate chips and pecans over this, then pour remaining cake batter over. Bake 20 minutes at 350°. Moist; no icing needed!
Cook beef in large skillet until it loses its redness. Remove beef from skillet. Add macaroni, onion and green pepper to meat drippings. Cook until macaroni turns yellow. Return meat to skillet. Add tomato sauce, water, salt, pepper and Worcestershire sauce. Cover. Simmer 25 minutes. Makes 6 servings.
Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs and vanilla beating well. Combine flour and salt. Stir into cream mixture. Chill for 1 hour. Mixture may be divided in half and used later. (Store in refrigerator.) Roll dough to 1/8-inch thickness on lightly floured surface. Cut with cookie cutters. Place on ungreased cookie sheet. Paint with Egg Yolk Paint.
Step 1: Melt caramels and 1/3 cup milk. Use low to medium heat so it won't burn; set aside.
Mix together oleo, sugar and milk. Blend in flour, soda, salt, eggs and cinnamon. Stir in oats. Drop by spoonfuls on greased cookie sheet. Bake 12 minutes at 375°.
Chop onion, parsley, green olives and dill pickles. Add to mayonnaise. Add hot sauce to taste and vinegar. Mix well. Makes about 1 1/3 cups.
In a very large bowl combine soup, sour cream and garlic salt. Add potatoes and Cheddar Cheese and mix well. Pour into a greased 13 x 9 x 2 pan. Top with Grated Parmesan Cheese and bake uncovered at 350 degrees for 55 - 60 minutes or until potatoes are tender. Yields 10 - 12 servings.
Boil milk and sugar until it forms a ball in cold water. Add peanut butter; do not stir. Take butter and grease down a pan, about 13 x 9-inch. Put rest of butter into pot. Wait until it cools, then stir peanut butter until smooth. Pour into greased pan. Let set and cool for 1 to 2 hours. Makes 2 dozen.
Dissolve Jell-O in boiling water. Add sour cream and pineapple. Put into a 9 x 13 pan. Refrigerate.
Line cookie sheet with foil; butter and set aside. Also line 9 x 9-inch pan with foil and set aside. Chop almonds fine and set aside. Melt butter in saucepan; add water and sugar; cook over medium heat, stirring constantly. Cook until peanut butter color, about 10 minutes. Set peanut butter jar on stove for color match. Remove from stove and pour into 9 x 9-inch pan. Place half Hershey pieces on top and spread with knife. Now use half almonds and press down. Turn pan upside down. Remove foil, rest of Hershey's pieces and almonds. If foil doesn't come off, rub ice cube on foil. Refrigerate until set. Break into pieces. Can be doubled, use bigger cookie sheets.
Wash whole cucumbers and pack tightly in wide-mouth gallon jar (glass). Combine vinegar, alum, salt and pickling spice. Pour this solution over cucumbers in jar. Put lid on tight and set in a cool place for 2 weeks or more or can leave until a few weeks before Christmas.
Combine juices and extracts in a large pitcher. Refrigerate until cold. Just before serving, stir in sparkling water and pour over ice. Garnish with fruit slice, if desired.