HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, sour cream and soups. Simmer for 15 minutes. Brown ground beef. Layer in casserole dish, starting with sauce, then ground beef and macaroni, ending with sauce. Top with grated hoop cheese and bake at 350° for 30 minutes.
Fry bacon and white and green onions on low heat for 10 minutes, then put in a big pot. Add potato, stewed tomatoes and whole milk. Stir it up and then add fried catfish. Cook on low heat for 1 1/2 hours. (Add hot sauce and soy sauce to Daddy's.)
Sift flour, salt and soda together. Cream butter and sugar thoroughly. Add eggs, one at a time, and alternate with the flour mixture. Add vanilla and lemon extracts; mix well. Add sour cream; mix well, but do not overbeat. Bake in a well-greased and floured Bundt pan at 300° for 1 hour and 20 minutes, or until cake tests done.
Combine sugar and hot water together until sugar dissolves. Add juices. Add soda and champagne just before serving. Float strawberries and apple slices on top.
Peel eggplant and boil 5 minutes. Drain and season. Mash. Mix with all other ingredients. Put some of the crumbs in mixture. Put in 2-quart casserole dish. Sprinkle rest of crumbs on top. Dot with butter and bake 30 to 45 minutes at 350°.
Blend cream cheese, margarine, sugar, pudding, milk and Cool Whip (will thicken upon standing). Grate cookies twice in processor (until of soil consistency; blender will do). Layer in a 10-inch flower pot, starting with cookies and ending with cookies. Refrigerate 2 hours. Place trowel and plastic flowers and set out before guests arrive.
Heat oven to 450°. Place 24 x 18-inch piece of aluminum foil in baking pan. Wrap meat tightly. Stir mushroom soup and onion soup mix. Spread over meat. Top with vegetables. Sprinkle water and steak sauce over meat. Secure tightly. Bake about 1 to 1 1/4 hours until tender.
Wash and scrape potatoes; cook until tender in boiling salted water. Drain. Combine remaining ingredients. Heat, but do not boil. Pour sour cream mixture over hot potatoes. If desired, garnish with parsley. Serve immediately. Makes 4 servings.
In a saucepan, bring chicken stock to a boil. Add onion, garlic, broccoli and cream; simmer for 10 minutes. Melt butter in a large skillet. Saute turkey strips; season with salt and pepper. Drain grease. Pour broccoli cream mixture over meat; cook for 2 minutes over low heat. Remove from heat; adjust seasoning and serve. Makes 4 servings.
Stir together milk and soup; add tuna, peas and eggs. Bake at 350° for 25 minutes. Remove from oven and top with potato chips. Return to oven and bake 5 minutes, uncovered.
Divide equally into 2 quart jars. Fill jar with water. Cold pack 10 minutes, let stand in hot water 20 to 30 minutes. Can also use this recipe for blackberries or other berries. These do not store as well as grapes.
Cook bacon in large frying pan until crisp. Drain on paper towel. Pour off all but 2 tablespoons bacon fat. Crumble bacon. Chop onions. Heat reserved bacon fat. Add onions, salt and pepper. Stir, cover and cook over medium heat until softened. Remove onions; set aside. Combine flour, salt and pepper. Heat oil over high heat. Toss livers in flour mixture and cook, stirring constantly, until crisp and brown outside but still slightly pink inside, about 5 minutes. Toss the cooked livers with the bacon and onions; serve.
Rise up early and greet the Lord, "Good Morning, Father", then thank Him for His son Jesus who bore your sins on the cross so that you may have eternal life thru trusting Him as your Savior; and thank the Holy Spirit for guiding your life in the right path. Next, ask the Lord to help you to be sensitive to the needs of those around you and your fellowman and be sure to share Jesus with them in your thought, word or deeds. Be diligent on your job, work or play; thank God for these opportunities to serve Him. End your day in the same manner by spending more quiet time with God and thank Him for allowing you to live in His wonderful world.
Pour into pie pan. Bake for 30 minutes at 350°, or until brown.
Drain juice from asparagus and mix juice with soup. Fix in following layers: crumbled crackers, asparagus and soup mixture; do another layer. Bake at 350° for 15 to 20 minutes.
In large bowl, mix the two cheeses together. Place in a 9 x 13 pan. Whisk the eggs and milk until well blended. Pour over cheese. Bake at 350° for 45 minutes or until golden brown. Cut into bite-sized squares after cooling slightly.
*Cooked ham, sausage or bacon may be substituted to make a breakfast quiche.
Mix all dry ingredients. Add milk and oil. Dip wieners in mixture. Coat well and drop in hot shortening until brown.
In a large bowl, put the can of peaches (do not drain the juice.) Set aside. In large saucepan, put the 6 cups of water, jello, pudding and 12 marshmallows. Cook over low heat, stirring constantly, until all the marshmallows have dissolved. Then pour this mixture into the bowl of peaches. Stir. Put in refrigerator. Chill. Serves 10. Serve with whipped cream on top. This is a good dish to make the night before you need it. Serves 10.
Mix ingredients together well and pour into crust. Chill in refrigerator for 1 hour or until firm. Makes 1 pie.
Preheat oven to 350°. Evenly spread 1 cup of sauce in a 17 x 12-inch baking pan. In a large bowl, combine cheeses, eggs, parsley and pepper. Fill shells with mixture and arrange in single layer in pan. Evenly top with remaining sauce. Bake 40 to 50 minutes or until bubbly. Serves 8.
Beat eggs and sugar until thick; add vanilla and salt. Stir in half and half and milk. Follow directions on "homemade freezer" for making into ice cream!
In small pan make tea with 6 cups water and 6 small tea bags. In large pan, add 6 cups water, 1 stick cinnamon, 1 1/2 teaspoons whole cloves and sugar. Let boil slowly for 5 or 10 minutes. Add pineapple juice, orange juice, lemonade or lemons and the tea mixture. Store in refrigerator and use as needed. Heat before serving. Be sure and stir before using because it settles to the bottom.
Cook noodles. Cook together hamburger, tomato sauce, salt and garlic powder. Mix together cream cheese, sour cream and mushroom soup. On bottom of casserole dish, place noodles, hamburger and then cream cheese mixture. Top with slices of Mozzarella cheese. Bake at 350° until cheese melts, approximately 1/2 hour.
Wash raw rice and drain. Place all ingredients in Hitachi rice cooker with drained rice. Do not add any water. Taste for seasoning. Add salt and red pepper, if needed. Put rice cooker on cook cycle. After cook cycle is completed, keep on warm cycle for at least 1/2 hour. Good with garlic bread and green salad. Must be cooked in 8 to 10 cup rice cooker.
Layer in order in a crock-pot and heat for one to two hours. Stir and mix. Drop by spoonfuls on waxed paper. Store in the refrigerator.
Combine cream cheese, sugar and butter. Mix until well blended. Blend in eggs and bananas. Mix all together until just moistened. Pour into a loaf pan. Bake at 350° for 1 hour and 10 minutes, or until toothpick comes out clean.
Preheat oven to 350°. Melt chocolate over hot water. Stir in Wesson oil and beat in sugar and eggs. Sift together flour; mix in baking powder and salt. Mix in nuts. Spread in a well-greased 13 x 9 x 2-inch oblong pan. Bake for 30 to 35 minutes. Slight imprint will be left when top is touched lightly for testing. Cool; cut into 32 squares or smaller, if desired.
In mixing bowl, using a wire whisk, whip eggs and mustard for 5 minutes. Slowly add oil; whip until absorbed before adding more. Thin with vinegar. Add anchovy paste and remaining ingredients with Parmesan cheese last. Cover and refrigerate. Don't keep longer than three weeks.
Mix thawed hash brown's, butter, salt, onion, sour cream, soup and cheese. Place in a lightly greased 9 x 13 inch pan. Sprinkle with crushed corn flakes or Ritz crackers. Bake at 350° for 45 minutes to 1 hour.
Mix together all ingredients. Make 2 or 3 days ahead of time; shake well before using. Keeps well in refrigerator.
Saute one stick butter or margarine, onion, pepper and mushrooms. Add mayonnaise when liquid is absorbed.
Put everything into a large mixing bowl and using your hands, mix ingredients thoroughly. The mix should be pretty moist (but you can adjust breadcrumbs if needed). Roll meatballs about the size of golf balls. In large frying pan, fill vegetable oil about 1 inch deep. Heat oil and add meatballs. Carefully brown on all sides until done. If there are any left after everyone has sampled them fresh from the frying pan, you can add them to your sauce. This recipe was obtained by carefully observing Grandma making these and writing it all down!
Pour sugar over apples and let stand. Beat eggs; add oil and vanilla. In another bowl, mix flour, soda, salt and cinnamon. Add the flour mixture and the egg mixture alternately to apple mixture. Add nuts. Bake at 350° for 45 minutes.
Cream together butter, shortening and peanut butter. Beat in sugars gradually. Add eggs, one at a time, beating well after each addition. Blend in sifted dry ingredients. Stir in chocolate pieces and peanuts. Drop by teaspoon onto buttered cookie sheet. Bake in slow oven at 325° for about 15 minutes. Makes about 8 dozen.
Beat vigorously for 15 minutes. Stir in 1 1/4 cups chopped pecans. Preheat oven to 350°. Drop mixture onto greased cookie sheet. Cut off oven. Put cookies in and leave for 45 minutes. Do not open oven door until time is up.
Cut chicken into bite size pieces. Mix soup and sour cream. Add chicken and put into 10 x 10-inch baking dish. (Spray dish with Pam before.) Mix melted margarine, crushed crackers and poppy seed. Spread over chicken mixture. Bake at 350° for 30 minutes.
Saut onions, pepper, garlic and celery gently in margarine until wilted and tender. Add shrimp and cook about five minutes, or until shrimp turns pink. Add mushrooms and cook five minutes longer. Add sour cream, stirring until blended and heated, but do not boil. Salt and pepper to taste. Serve over hot rice.
Beat eggs until thick and lemon colored. Add cake mix, pudding mix, water and oil; beat 10 minutes at medium speed on an electric mixer. Pour into ungreased 10-inch tube pan. Bake at 350° about 50 minutes. Remove from pan. Using 2-tined fork, prick holes in top of cake. Drizzle Lemon Glaze over top and spread on sides of cake. Cool completely.
Mix the soup, sugar, vinegar, oil, Worcestershire sauce, pepper, mustard and salt together and add to the vegetables. (I use blender to mix.)
Sift flour and soda and add cinnamon together. Cream butter and sugar, add eggs. Add milk and flour mixture slowly. Chop candied fruit fine. Add to batter. Mix together well. (Will be heavy.) Drop by teaspoons onto greased cookie sheet. Bake at 300° for 20 minutes.
Combine well drained fruits. Add marshmallows and nutmeats. Beat eggs until light; gradually add sugar, light cream and lemon juice. Mix. Cook in double boiler until smooth and thick, stirring constantly. Cool; fold in whipped cream. Pour over fruit mixture and mix lightly. Chill for 24 hours. Do not freeze. Serves 10 to 12.
Place thawed potatoes in a 9 x 13-inch casserole dish. Mix 1/2 cup butter, soup, cheese, sour cream, salt, pepper and onion. Pour over potatoes in casserole dish. Mix. Bake, uncovered, at 350° for 45 minutes. Top with corn flakes and drizzle with butter; bake until golden brown (10 to 15 minutes).
Crumble and thoroughly brown the meat. Add chopped onion and brown. Then add the corn and cook for several minutes, until all is well mixed and the corn is tender. Serves 6 or 8. Can freeze. Can do ahead.
Brown beef. Add beans and half jar of sauce; simmer. Put meat mixture and sliced Velveeta on tortillas. Roll and place on cookie sheet. Cover and heat.
Break the cauliflower in small pieces. Chop celery and green pepper. Slice the stuffed olives and ripe olives. Mix together. Toss with Wish-Bone Italian dressing. Refrigerate.
Preheat the oven to 375°. Mix in bowl sour cream, mayonnaise, water and lemon juice. In separate bowl combine remaining ingredients; place in casserole dish. Pour sour cream mixture on top; cover. Place in oven and bake for 30 minutes.
Mix cabbage, pepper, onion and carrot together. Pour oil and vinegar over all. Mix and let stand for 10 minutes. Drain. Whish together salt, pepper, sugar and mayo. Pour over slaw and mix well. Serve.
Add egg to drained fruit and dry ingredients. Pour in well-greased pan. Sprinkle with brown sugar and nuts. Bake at 300° for 45 minutes.
Beat partially thawed lemonade with milk. Fold in Cool Whip. Add a few drops yellow food coloring, if desired. Pour into pie crust and chill. May garnish with whipped topping and lemon slices.
Wash okra and pack firmly in hot sterilized jars. In each jar, put a clove of garlic and hot peppers if you wish. Make a brine with the vinegar, water, dill seed and salt. Boil. Pour boiling brine over okra, leaving 1/4-inch headspace at top. Seal. Process for 10 minutes in a boiling water bath. Let ripen several weeks before using. Makes 6 pints.
Melt in crock-pot or double boiler until smooth. Add peanuts. Mix and drop by spoonfuls on waxed paper.
Put flour in mixing bowl. Add eggs and beat mixture with a wooden spoon until dough is elastic. Gradually stir the milk into the mixture, then whisk until smooth. Pour an inch of oil into pan and put in 450° preheated oven until oil is smoking. Pour mixture onto oil. The oil should come up the sides which will seal the top. Bake 25 to 30 minutes until brown.
Combine the tuna, onions, green pepper, olives and pimiento. Blend mayonnaise, lemon juice and cream. Pour over tuna and mix. Chill. Add noodles and mix just before serving.
Mix flour, sugar and oleo together to form dough. Pat half of dough into lightly greased 9 x 13-inch pan. Bring dough up sides about 1 inch. Bake at 350° for 15 minutes. Cook zucchini, 1 cup sugar and lemon juice until soft. Add cinnamon. Mash cooked zucchini mixture and pour onto baked shell. Sprinkle with remaining dough mixture. Bake for 45 to 55 minutes at 350°.
Brown flour in oil on medium heat until dark brown (very important), stirring constantly. Add onion (not green onion), bell pepper, garlic and celery. Cook 10 to 15 minutes until tender. Stir in water or stock. Add Cajun seasoning, green onion, okra, tomatoes, bay leaf and cayenne pepper. Bring to boil; reduce heat to medium. Cover. Simmer 30 minutes.
Cut slits in beef. Take 1 medium clove of garlic and cut it in slits. Put it in slits of beef. Brown the roast on both sides. Cover in water. Pour in 1/2 cup of Heinz "57" sauce, Worcestershire sauce, A.1. steak sauce, oregano, parsley, Italian seasoning, bay leaf, salt and pepper and diced onions. Cover and simmer until meat is done. When meat is done, remove from pan. Strain the liquid into a another pan and make gravy from strained liquid.
Wash chicken. Mix all ingredients in bowl. Roll chicken in mixture. Cook in 350° oven for 40 minutes or until golden brown.
Cream together the first 2 ingredients. Sift together the next 5. Add beaten egg and vanilla. Cool the boiling water and chopped dates and add to the batter. Place mixture on a jelly roll pan. Add chocolate bits and nutmeats (may be omitted). Bake 35 minutes at 350°.
Cut cabbage into small pieces. Put in buttered baking dish, sprinkle with salt and pepper and add the white sauce. Lift cabbage with fork, that it may be well mixed with sauce. Cover with buttered crumbs. Bake until crumbs are brown.
Mix butter, 2 tablespoons sugar, pecans and flour with hands. Press into 13 x 9-inch pan. Bake at 350° for 15 minutes or until light brown. Beat until smooth cream cheese, 4x sugar and Cool Whip. Spread over cooled crust. Mix the instant pudding and milk. Spread over cream cheese mixture. Top with rest of Cool Whip. Top with cherries or coconut.
Melt butter on medium heat and add all other ingredients. Mix well. Continue to cook on med-high heat until mixture comes to full rolling boil. Cool slightly before frosting cooled cake.
Combine all ingredients in electric blender. Cover and whirl until smooth and thick. Serve immediately. Makes 2 servings.
Cook macaroni according to directions. Brown ground beef and onion. Add tomato paste, salt, pepper and soup. Mix all ingredients together. Top with cheese slices and put in 325° oven long enough to melt cheese.
Mix soup, milk, and 1/2 cup of cheese over medium heat until cheese is melted. Mix chicken and onions, 1/4 cup of cheese and enough soup mixture to moisten. Roll up chicken mixture in crescent rolls. Pour soup in bottom of pan. Keep some mixture to put on top of rolls before serving. Place crescent rolls in soup. Cook at 375° for 30 minutes. Sprinkle remaining cheese over rolls and return to oven until it melts.
Mix in large mixing bowl. Roll in walnut size balls. In top of double boiler, melt 1/4 pound paraffin and 2 large packages chocolate chips. Dip balls in chocolate and drain on wax paper.
In a saucepan, melt butter. Add flour, sugar and salt; blend well. Gradually add milk, stirring constantly until sauce is thickened. Stir in corn. Beat eggs until frothy and stir into corn mixture. Pour into well-greased 3-quart casserole. Bake in oven at 350° for 40 to 50 minutes. Remove from oven; sprinkle Parmesan cheese on top. Serve hot.
In a bowl, combine the graham cracker crumbs, butter and sugar. Press into the bottom of a 13 x 9 x 2-inch baking dish. Bake at 350° for 10 minutes. Cool completely. Meanwhile, drain pineapple juice into a saucepan. Set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from heat and cool for 10 minutes. In a mixing bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping. Spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs. Chill for 30 minutes.
In large bowl, beat butter, condensed milk, eggs, vanilla and almond extract until well blended. Combine flour, cocoa, baking powder and baking soda. Gradually add to butter mixture, beating until well blended. Stir in nuts. Divide dough into 4 equal parts. Wrap in plastic wrap, chill until firm, about 2 hours. Remove one part of dough at a time. Roll to about 1/8-inch thickness on floured surface. Cut to desired shapes. Place on lightly greased cookie sheet. Bake at 350° for 6 to 8 minutes or until set. Cool completely. Drizzle chocolate glaze over to.
Cook and dice potatoes. Set aside. In large skillet saute butter and scallions until softened. Add half and half. Bring to a boil. Stir frequently, as not to burn. Add sour cream. Bring to a boil (approximately 1 minute). Reduce heat. Stir in remaining ingredients except parsley. Cook mixture until thickens, stirring frequently (approximately 1 to 3 minutes). Serve with parsley garnish. Optional: Serve over slice of toast.
Mix cocoa and food coloring. Set aside. Mix vegetable oil, sugar, eggs, salt, vanilla, buttermilk and flour. Mix well. Add cocoa and food coloring and mix well. Add soda to vinegar. Do not beat. Fold into batter. Bake at 325° for 35 minutes in greased and floured 11 x 7 x 2-inch baking pan.
Combine ingredients. Bake in covered, greased casserole in moderate oven (350°) for thirty minutes. Uncover and continue baking for another 20 to 30 minutes.
Mix all ingredients in a crock-pot and add a couple of orange slices. Cook. Simmer low to medium at least two hours.
Mix flour with baking powder, soda, sugar and salt. Cut shortening into dry ingredients. Soften yeast cake in warm water and add buttermilk to this, then stir yeast and buttermilk to dry ingredients to form a soft dough. Turn onto floured board and knead for a minute before rolling. Cut 1/4-inch thick. Put on well-greased baking sheet and let stand 1 hour and then bake in a 425° oven for 12 minutes.
Mix all ingredients together (except cheese) in a 9 x 12-inch pan. Bake at 45 minutes at 350°. Spread cheese on the top for the last 5 minutes of baking time.
Sift flour, salt, baking powder, soda and sugar together into bowl. Stir in eggs, butter, orange juice and hot water. Mix well. Fold in cranberries, nuts and orange rind. Spoon batter into 2 greased 9 x 5 x 3-inch pans. Bake at 350° for 1 hour. Remove bread from pans. Cool, wrap and store for at least 24 hours.
Cook in Dutch oven pan at 350° for 2 1/2 to 3 hours or more. Stir once or twice.
Mix all ingredients well. Use 2 tablespoons to one cup of boiling water. Add a drop or two of vanilla and a small pinch of salt. Float a marshmallow on top.
Mix ingredients. Pour over chicken mixture. Put in 8 1/2 x 13-inch pan. Sprinkle more cheese on top before baking. Bake at 350° for 1 hour.
Peel potato; cut in small chunks. Cover with water. Boil until soft enough to mash. Mash; add milk. Then add flour to make dough. Make size biscuits desired. Bake at 350° until done.
Liquify all but the last 3 ingredients until smooth, about 2 minutes. Briefly whiz in sesame seed and herbs. Spread thickly on bread, sliced, and broil until crusty and beginning to brown. Yields about 2 1/2 cups.
Add all ingredients to crock-pot and stir well. Cook on low all night or high all morning. Great over rice. Serves 8.
Cream shortening and sugar. Beat in eggs, one at a time. Add mashed bananas, soda, salt and vanilla. Mix nuts with flour and add. Stir only until flour disappears. Bake in 2 greased loaf pans for 1 hour at 350°.
Thaw bread dough and divide into 2 equal portions. Roll out each portion to 12 x 24-inches. Make 3-inch slices from outer edge towards center, leaving center intact, approximately 1-inch apart the entire length of both sides (strudel style). Have ready peppers that have been sliced lengthwise and fried on low heat until tender. Layer Provolone and pepperoni. Sprinkle grated cheese, hot ham and peppers down center of dough. Repeat layer. Fold dough to center (strudel style). Bake at 350° for 15 minutes or until golden brown. Slice into desired widths and serve. Great finger food for get-togethers.
Cut bread into cubes and brown in melted butter. Beat eggs. Add milk, salt and pepper. Pour over bread and fry until brown. Serve at once.
Mix sugar, eggs, pineapple and juice, then add remaining ingredients. Mix well. Bake in a 9 x 13-inch pan for 30 minutes at 350°.
Grease and flour one large or 2 small loaf pans. Cream butter. Gradually add sugar. Beat in vanilla. Add eggs one at a time. Sift flour and salt and add all at once. Beat until smooth. Pour into prepared pan. Bake about 90 minutes at 350°.
Combine first 5 ingredients, mixing well. Sprinkle 1/4 c. pecans into greased 7 c. ring mold and press cheese into mold; chill until firm. Remove cheese ring onto platter and pat remaining pecans into cheese ring. Place jam or preserves in the center of ring. Serve with crackers, makes 6 cups. Great!!
Mix butter, 3 tbsp. sugar and pretzels into a 9 x 13 inch pan; bake 10 minutes at 350°F. Let cool. Mix cream cheese and remaining sugar and cool whip together, spread over cooled pretzel bottom. Mix jello and water; add the strawberries and let partially gel, then pour over cream cheese. Refrigerate. Serve after jello is set.
Beat egg. Mix cornstarch and garlic. Heat the oil; dip wings into egg, then put in the cornstarch and garlic mixture. Fry in oil.
Mix beef, salt, crumbs and milk; let stand until crumbs are soft. Mix in egg, onion flakes, sage, thyme, nutmeg and black pepper. Shape into loaves. Place on foil lined baking sheet about 3 inches apart. Mix the brown sugar, catsup, ginger, soy sauce and mustard; spread over tops of loaves. Bake at 350° for 35 minutes, or until done. Garnish with green pepper, if desired.
Blend tomato and the sliced avocados. Add chili peppers, onions, white vinegar, salt, pepper and cilantro. Mix and chill for one hour in the refrigerator. Serve with chilled vegetables.
Cream sugar, butter and Crisco together. Add eggs, one at a time. Mix all dry ingredients together and sift. Add flavorings. Bake at 325° for 1 1/2 hours. If you have a very hot oven at 325°, bake at 300° until done. Do not open door during the first hour.
Preheat oven to 350°. Grease an oven dish (size as desired). Mix all ingredients together. Pour into an oven dish. Bake 50 to 60 minutes.