HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large frying pan fry okra, turning often until no longer sticky. Remove. Brown ham and other seasoning. Add okra, shrimp and crabs, mixing well. Add about 2 quarts water and cook slowly, about 1 hour. Add water according to thickness desired. Add oysters and crabmeat (if canned) last. Serve over rice.
Marinate oysters in wine and soy sauce. Let stand at least 30 minutes. Drain. Cut bacon 1/2 crosswide. Wrap each half slice around one oyster securing in place with a toothpick. Broil 4-inches from heat 2 to 3 minutes.
Mix shortening, sugar, eggs and vanilla until well blended. Sift and stir dry ingredients into creamed mixture. Roll 1/8-inch thick on floured surface. Cut with cookie cutters. Bake until golden, 6 to 8 minutes at 400°. Be careful not to overbake. Yields 4 dozen.
Drain fruit; bring 1 1/2 cups liquid to boil. Dissolve Jell-O in liquid. Add sherbet and fruit. Refrigerate.
Mix yogurt, mayonnaise, mustard, salt and sugar in medium bowl. Stir in remaining ingredients, except raw vegetables. Serve with vegetables or crackers or spoon into hollowed-out loaf of bread and serve with bite size pieces of bread. Makes about 3 1/4 cups of dip.
Mix all ingredients. Use 3 teaspoons per 6 ounce cup of hot water.
To make a whole room smell fresher, mix some vinegar, a few cloves and a little cinnamon in small jars. Put the jars in the microwave for a minute, then place where needed. This mix seems to absorb odors, rather than just mask them.
Cook dates, sugar and water until dates are mushed up. Mix remaining ingredients. Mix well and spread 3/4 of it in pan; put date mixture in, then sprinkle remains of rolled oats mixture on top. Bake at 350° for about 30 minutes.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together. Add gradually to the egg mixture, alternating with the sour cream and ending with the flour mixture. Stir in vanilla and cardamon. Fold in 1 cup blueberries.
In a blender, crush cookies fine and pour in a bowl. Set aside. Mix milk and vanilla pudding together in a large bowl and add Cool Whip. In a small bowl, mix together cream cheese and margarine. Add to the pudding and Cool Whip mixture. In a large ice cream bucket, place a layer of cookies, then a layer of pudding etc. Alternate layers, ending with cookies on top.
Mix all ingredients except butter and stuffing. Mix melted butter and stuffing. Place 3/4 on bottom of casserole dish and 1/4 on top. Bake at 325° for 25 minutes.
Sift flour, spices and soda together. Cream butter and sugar. Add beaten eggs, blending thoroughly. Add flour mixture to butter mixture alternately with brandy. Dust pecans, raisins and fruit with flour. Add to batter. Drop by teaspoons onto greased cookie sheet. Bake about 30 minutes in 275° oven. Makes about 10 dozen and will keep for weeks (if you hide them) in airtight container or Ziploc bags.
Cook potatoes whole until half done. Cool; grate potatoes. Layer potatoes, salt and butter in casserole dish. Pour whipping cream over potatoes. Bake at 400° for 45 minutes or until brown.
Beat shortening, sugar replacement and eggs until lemon-colored. Add water, flour, baking powder, baking soda, cinnamon, nutmeg and salt, beating well. Stir in pecans and carrots.
Mix together flour, sugar and milk. Blend together well. Add peaches and juice. Pour into 13 x 9-inch baking pan. Bake in oven at 325° until golden brown crust appears. Serve warm alone or over ice cream. Other fruits can be substituted.
Cook the onion, green pepper, celery and mushrooms in the 3/4 stick margarine until tender. Mix pimento, mayonnaise, salt, pepper, hot sauce, Worcestershire, canned milk and lemon juice, then add to other ingredients. Put in 13 x 9 x 2-inch baking dish. Crumble saltines on top. Bake at 375° for 30 minutes.
Mix vanilla pudding with milk. Fold in Cool Whip. Line pan with whole crackers, not crumbled. Pour layer of pudding mixture over crackers. Make 3 layers of crackers and pudding. Top the last layer of pudding with whole graham crackers, covering all of the pudding. If needed, break crackers to cover totally. Spread frosting on the top. Let set 24 hours in the refrigerator.
Pour peaches into a 13 x 9 x 2-inch baking dish. Sprinkle dry cake mix over peaches. Pour melted margarine over cake mix and then add coconut and pecans on top. Bake at 325° for 55 to 60 minutes.
Pour milk into saucepan and bring to a boil. Beat eggs slightly and gradually add to the milk. Cook over low heat for about 7 minutes. Add pepper and salt. Stir constantly so mixture will not scorch. Pour mixture into a linen towel. Squeeze and tie securely. Hang and let drain for 2 hours. Cover with wet napkin and place in refrigerator.
Mix cake mix as directed and bake. Cool cake and cut layers in half. Mix French vanilla pudding and drained pineapple together and then fold in Cool Whip. Frost cake and chill until served.
Combine sugar, flour and salt in double boiler; add milk gradually, stirring until smooth. Add 3/4 cup of coconut. Cook over rapidly boiling water 15 minutes, stirring. Mix small amount of mixture with egg yolks, return to double boiler and cook two minutes longer. Remove from heat. Add vanilla and butter. Cool. Turn into a cooled pie shell. Sprinkle with remaining 1/4 cup coconut.
Layer in a 2-quart casserole in order given. Cover and bake 3 hours in a 300° oven. (Do not peek.) Serve over rice or noodles.
Brown and drain sausage. Drain liquid from tomatoes and chilies. Melt cheese in microwave. Combine first 3 ingredients. Serve immediately or in chafing dish as it will cool quickly.
Mix butter and sugar until fluffy. Add popcorn and peanuts. Put in large baking pan. Bake at 350° for 8 minutes.
Cream brown sugar, white sugar, eggs, creamy peanut butter and margarine or Crisco well. Add flour, soda, vanilla and salt. Drop by spoonfuls	on cookie sheet. Cook at 350° for 10 to 15 minutes.
Heat oven to 350°. Simmer the raisins in the water for a few minutes. Save 1/2 cup liquid. Combine all the dry ingredients as listed. Add the raisin and water mixture and mix thoroughly. Drop by teaspoon on a greased cookie sheet. Bake 12 to 15 minutes.
Cream together the sugars and cooking oil. Add eggs, vanilla and burnt sugar flavoring to creamed mixture. Sift together flour, salt and soda. Add to creamed mixture. Work oatmeal, potato chips and walnuts into cookie mixture.
Saute first 5 ingredients about 5 minutes. Stir in flour, then remaining ingredients. Bring to boil, cover and simmer 35 minutes or until vegetables are tender.
Combine the first 4 ingredients and cook until candy dissolves. Add butter or margarine. Mix dry ingredients. Cut in shortening. Add milk and stir only to moisten. Roll out on floured board. Cut 6 squares. Place apples. Fill with sugar, cinnamon and butter. Fold dough around apple. Pour syrup over all. Bake 35 minutes in a 375° oven. Baste a couple of times.
Mix and place in a 9 x 12-inch casserole and bake at 375° for 40 minutes. Very moist corn bread.
Boil potatoes in skins until tender, but firm. Let cool. Slice potatoes in small chunks, mince small onion and half pepper in one bowl. In another bowl, pour jar of mayonnaise, mix in 1/4 cup of Crisco oil and 1/4 cup of cider vinegar. Should be thin and a little runny. Add potatoes, onion and peppers. Sprinkle with paprika and chill.
Line bottom and sides of oval or oblong casserole dish with wafers. Slice 1 1/2 bananas over wafers. Add second layer of wafers. Slice other 1 1/2 bananas over wafers. Set aside. Prepare pudding as directed on package. Stir in 1/2 container of Cool Whip into the pudding. Mix well. Pour mixture on top of bananas and wafers. Refrigerate. May top with remaining Cool Whip.
Heat oven to 350°. Heat margarine in a jelly roll pan (15 1/2 x 10 1/2 x 1-inch) in oven until melted. Sprinkle and pat cake mix (dry) over margarine. Sprinkle with marshmallows, chocolate chips and cereal. Drizzle Eagle Brand milk evenly over the top. Bake 20 to 25 minutes or until cereal is golden brown. While bars are warm, run knife around sides of pan to loosen edges. Cool 2 hours. Cut into 2 1/4 x 1 1/4-inch bars. Makes approximately 48 bars.
Mix drained macaroni with Cheddar cheese and milk. Heat and stir until cheese is melted. Spray skillet with cooking spray. Cook garlic, peppers and onion for 5 minutes. Mix with macaroni and cheese; add tomatoes, pepper and cottage cheese and mix well. Coat 2-quart ceramic dish with cooking spray and spoon mixture into dish. Sprinkle with Parmesan cheese and paprika. Bake 40 minutes (20 minutes covered and 20 minutes uncovered) or until preferred consistency and brown on top.
Crumble and brown sausage; drain. Melt Velveeta cheese in microwave. Add cheese, sour cream and chiles to sausage. Serve in chafing dish or crock-pot to keep warm.
Heap all dry ingredients in 8-inch biscuit pan. Do not grease or flour. Add the water, cooking oil, vinegar and vanilla. Mix (stir well); scrape sides. Bake 30 minutes at 350° just as is. Do not double recipe.
Boil 7 cups water and sugar; let cool. Boil tea and 2 cups water and steep tea bags. Combine all the ingredients. Freeze, stirring occasionally. Fill glass 2/3 full. Fill remainder of glass with 7-Up or other mixer.
Butter cake pan. Put enough marshmallows in to cover bottom of cake pan. Pour rhubarb over marshmallows. Pour the sugar over the rhubarb. Mix cake as directed on box. Pour over rhubarb. Bake at 350°.
Mix yolks and Cool Whip until soft and spreadable. Pull apart and crumble cake. Put Butterfinger bars in a Ziploc bag and crush. Layer in order: cake and Cool Whip mixture, then spread Butterfinger crumbs. Repeat layers (normally 2 layers). Refrigerate.
Combine beef with next 5 ingredients and spread half of mixture in 8 x 8 x 2-inch baking dish. Combine remaining ingredients except tomato and cheese. Spoon over meat. Cover with remaining meat mixture. Bake at 375° for 1 hour. Last 5 minutes, arrange tomato on top and sprinkle with cheese. Let melt slightly.
In a medium bowl mix the chicken, rice, pecans, onion and celery. In a small bowl whisk the mayonnaise, lemon juice, pepper, thyme and basil. Add the dressing to the chicken mixture and mix well. Serve on lettuce and garnish with the parsley. Yields 4 servings.
Fry meat with onion and spices. Drain. Add only enough tomato sauce to moisten. Grease 2 cookie sheets (and hands). Spread dough on sheets. Layer meat mix and both cheeses. Roll and pinch ends (or use toothpicks).
Dissolve jello in hot water. Chill until slightly thickened. Combine other ingredients and fold into jello. Chill and set.
Combine sugar, flour, cheese and pineapple juice. Bring to a boil. Pour over the pineapple. Bake at 350° until bubbly. Top with cracker crumbs.
Sift together flour, baking powder and salt. Cream shortening and sugar. Add flour and mix. Beat egg whites until stiff, then add. Chop nuts and add to mix. Bake in a loaf pan for 3/4 hour at moderate heat.
Grate zucchini. Mix together with all other ingredients. Fry in hot oil. Tastes like crab.
Mix cream cheese, sour cream and onions in bowl. Brown onions in butter. Add tomato sauce, sugar, salt, pepper and Worcestershire sauce. Cook noodles according to package directions. In a 2-quart casserole dish, alternate layers of noodles, beef mixture, sour cream, cream cheese and onions. Top with shredded cheese. Bake at 350° until brown. Makes 8 servings.
Mix together the first 5 ingredients, then cut in shortening until crumbly. Spread half of mixture into a greased 7 x 11-inch baking dish. Arrange apple slices over crumb mixture. Dot with the 2 tablespoons of butter. Sprinkle 1/2 cup of sugar and some cinnamon over apples. Cover with remaining crumb mixture. Bake in a 350° oven for 40 to 45 minutes.
Beat eggs well. Add margarine (room temperature) and sugar. Cream well. Add flavor, vinegar and salt. Cook 10 minutes at 300°, then raise to 350°. Yield: 2 pies.
Mix flour, sugar, eggs, margarine and vanilla together. Add pecans. Mixture will be stiff. Pour in a 9 x 13-inch greased pan. Bake about 30 minutes at 350°.
Mix shredded cabbage and carrots, green pepper and onion; sprinkle with 1/2 cup cold water. Chill.
Pour 2 cups sugar on chopped cranberries and let set for 2 hours. Mix up jello as it says on box. When set, pour into cranberries. Add the rest of the ingredients and chill.
In large bowl, combine pudding and milk. Add whipped topping and 1/2 of the crushed cookies. Divide rest of the cookies in 8 to 10 cups. Fill 1/2 full with pudding. Sprinkle a few crumbs on top. Add gummy worms.
Heat water just to boiling in saucepan over medium-high heat. Pour the boiling water into large mixing bowl. Add frosting mix, corn syrup and vanilla.
Combine sugar, vinegar and salt in saucepan. Let come to a boil; remove from heat and cool. Combine kraut, bell pepper, onion, jalapeno pepper and pimientos. Pour vinegar mixture over kraut mixture. Refrigerate in a tight container. Will keep good for several weeks.
Mix jello and sugar into boiling water. Set aside to cool. Grind cranberries and add all other ingredients. Fold this mixture into the jello. Refrigerate to set. Enjoy!
Do not use mixer. Put all ingredients in a bowl and beat by hand. Pour into a 13 x 9-inch pan. Bake 35 to 45 minutes at 350°. When cooled, ice with Cream Cheese Icing.
Mix all ingredients together well and pour into a 9 inch unbaked pie shell. Bake at 350 degrees for 1 hour.
Preheat oven to 375°. Mix sugars, butter or shortening, egg, and vanilla until creamy. Mix in remaining ingredients. Drop dough by teaspoon on ungreased cookie sheet. Bake 8 to 10 minutes, until light brown. Do not overcook. Cool slightly before removing from cookie sheet. Makes 3 dozen.
Shred zucchini and squeeze out excess water. In bowl, add zucchini, egg, onion, mint, salt, pepper and enough flour to make a thick batter. Heat oil in fry pan and drop batter into hot oil using a big tablespoon. Make little pancakes. Fry until golden brown and then turn over. Drain on paper towel. Finish using batter. Great on sandwiches or as a side dish.
Brown meat and onions together. Pour off excess grease. Add salt, pepper and soup. Stir and pour in pan. Cover with potatoes and bake.
Mix together with mixer. Press into a 9 x 13-inch pan. Bake at 375° for 20 minutes. Cool.
Mix and spread on 12-inch pizza pan. Bake for 8 to 10 minutes at 375°. Cool.
Thinly slice steak across the grain into strips. Lightly coat with flour. In a large skillet, brown steak, half at a time, in butter. Return all meat to skillet. Add tomato.
Combine all of the ingredients, except blueberries. Pour 1/2 the batter into a greased 9 x 13-inch pan. Cover with blueberries. Add the remaining batter. Bake in moderate oven at 350° for 35 to 45 minutes.
To beaten eggs, add sugar and shortening. Then add milk, baking soda, salt and flavoring. Stir flour in by hand. Amount is approximate. Add enough flour to make cookies roll well. Cut out desired shapes. Sprinkle with colored sugar, if desired, before baking. Or cookies may be decorated with icing, sprinkles, raisins, etc. after baking. Bake at 350° until lightly browned.
Drain potatoes; microwave until mashable with fork. Mix well with granulated sugar, eggs, 1 stick oleo and vanilla. Mix brown sugar, flour, 1/2 cup semi-melted oleo and pecans. Put this topping on the potato mixture in casserole. Bake at 350° for 30 minutes until crunchy.
Place pork chops in glass baking dish. Pour apple juice over meat until half covered. Lightly salt and pepper and sprinkle with thyme. Sprinkle chopped garlic over each pork chop. Place 3 or 4 apple slices on each. Cover tightly, bake at 325 degrees for 1 1/4 hours.
Heat oven to 350°. Place wings on shallow baking pan. Combine remaining ingredients in small mixing bowl. Spoon mixture over wings, turning to coat wings all over. Cover with foil. Bake 15 minutes. Remove foil. Turn wings over and bake 15 more minutes, uncovered.
Beat eggs with rotary beater. Add sugar; beat well. Blend in remaining ingredients. Turn into an ungreased 2-quart casserole. Bake at 350° for 30 minutes. While still hot, beat well with wooden spoon. Cool; form into small balls. Roll in granulated sugar. Decorate if you wish.
Put room temperature cream cheese in a large bowl. Add all sauces. Mix together with hands or use the dough hooks on an electric mixer. Mix well. Shape into 2 log rolls or one large ball. Roll in pecan pieces. Wrap in wax paper or aluminum foil to store in fridge. Serve with Ritz crackers.
Defrost hash browns. Mix all ingredients with the 1/2 cup milk. Put in a 9 x 13-inch pan. Bake at 375° for 1 hour.
Combine sausage, onions, and bell pepper in soup pot. Saute until sausage is fully cooked. Drain excess grease. Add mushrooms, pizza sauce, tomatoes, and water. Cook over medium-high heat for about 10 minutes. Stir in the Parmesan and keep hot until time to serve. Top each serving of hot soup with a generous sprinkling of mozzarella cheese. Makes 6 to 8 servings.
Boil together sugar and water; cook to thread stage. Cream powdered sugar, egg and shortening together. Add vanilla. Beat until fluffy. Add sugar water. Continue beating until light and fluffy.
Mix together the flour, sugar, cocoa, soda and salt. Add the mayonnaise, warm water and vanilla. Bake at 350° for 1/2 hour.
Brown hamburger and drain fat off. Combine all ingredients in baking dish. Bake at 350° for 1 hour.
Cook pudding and juice until thick. Pour over fruit. Use your own judgement on the amount of fruit needed.
Cube potatoes (cooked); drain water off. Add French dressing; let set for 1 1/2 to 2 hours. Add remaining ingredients; mix well. Chill in refrigerator.
Brown ground beef and onions. Drain off grease. Blend in ketchup (enough to coat the meat). Spread in a 9 x 13-inch pan. Break cheese in half and cover the top of the meat mixture. Place drained green beans on top of cheese. Cover with mashed potatoes. Heat through.
Cut meat into 1-inch cubes. Roll in seasoned flour. Brown in hot fat in heavy kettle. Cover with hot water and simmer 1 1/2 hours. Add other ingredients. Simmer for an additional 30 minutes. Serves 4.
Mix ingredients. Pour over crackers. Microwave 3 minutes. Stir 1 or 2 times while microwaving. Store mix in tins! Great party snack with beer - rah!
Mix ingredients well; make into 1-inch balls and place on greased cookie sheet. Place Kiss in center of each ball. Bake at 350° for 5 minutes.
Fry bacon; set aside. Peel, cube and boil potatoes and onions. When potatoes are tender, add milk, salt and pepper. Cook 10 minutes more. When it thickens, add crumbled up bacon.
Mix all together and form into balls. Drop onto cookie sheet and bake at 350° until light brown.
Dissolve gelatin in 1 1/2 cup boiling water. Add 1/2 cup cold water, orange juice, ginger ale; let congeal slightly. Add fruit salad, chill until firm. Serve over lettuce. Serves 12.
Brown meat and onion in oil. Add all remaining ingredients and mix well. Keep electric pan on low and let simmer. When hot, serve.
Mix together. Pour into foil lined muffin cups. Freeze. Serve slightly thawed.
Cut each potato in 8 wedges and bake in oven at 375° for 45 minutes or until golden brown.
Grease 9 x 13 pan. Put dried beef on bottom of pan in single layer. Place chicken breasts on top of dried beef. Cut bacon in half and lay on top of chicken.
Preheat oven to 350°. Melt butter or margarine in Pyrex dish. Cover and spread blueberries over the butter or margarine. Mix pancake mix and water until smooth. Pour over blueberries; cover completely. Bake about 18 minutes. Loosen edges with knife and cut into squares. Invert on plates and serve with warm syrup.
Line a 9-inch pie plate with half of pastry; set aside. Combine berries, sugar, flour, lemon juice and salt in a bowl; toss well. Spoon berry mixture into pastry lined pie plate. Dot mixture with butter. Roll out remaining pastry to 1/8-inch thickness and cut into 10 (10 x 1/2-inch) strips. Arrange strips in lattice design over pie and trim edges; seal and flute. Bake at 350° for 50 to 55 minutes.
Mix crumbs and sugar. Melt peanut butter and 1 1/2 sticks oleo. Mix with crumbs and sugar. Spread in a 9 x 13-inch buttered pan. Be sure to press down firmly. Melt 1/2 cup oleo with chocolate chips and spread on top. Let cool and cut in squares.
Soften ice cream and sherbet. Combine all ingredients in a large punch bowl. Serve immediately.
Mix sugar and cornstarch, add 1 cup water and cook until thick and clear. Take from heat and add Jell-O, mix well and cool. Add a few drops of red food coloring, if not as red as you like. Cap berries or fruit and put in baked pie shell. Pour Jell-O mixture over fruit and chill. Serve with Cool Whip.
Combine sugar, milk, butter and cocoa in a saucepan. Bring to a boil. Cook for 1 minute. Remove from heat. Add remaining ingredients. Stir well. Drop by teaspoonfuls onto wax paper.
Place slices of bread in casserole dish. Beat eggs and pour on top. Add cheese (Cheddar) and meat of your choice. Add dash of salt and pepper. Bake at 350° for 15 minutes.
Combine all ingredients in a large bowl; let stand, uncovered, for at least 6 hours or overnight. Store in airtight containers.
Preheat oven to 350°. Drain artichoke hearts and mash with fork. Add cheese and mayonnaise; mix well. Put in baking dish and bake for 30 minutes or until bubbly. Serve with crackers or veggies.
Beat butter until light and fluffy. Gradually add flour, sugar and vanilla, mixing thoroughly. Blend in chips. Drop by teaspoon and bake in preheated oven at 350° for 5 to 10 minutes. Cool on cookie sheet 5 minutes. Sprinkle with powdered sugar and transfer to rack to cool completely. Yields 14 dozen.
Combine margarine, mustard, poppy seed and onion flakes. Melt in microwave or in small saucepan. Stir well. Split onion rolls and spread with margarine mixture. Add ham and cheese slices. Wrap in plastic wrap and microwave for approximately 30 seconds.
*If roasted, salted peanuts used, omit salt and add peanuts after first four minutes of cooking.
Cream together sugar and butter. Add egg yolks one at a time. Add soda to flour. Add sour cream to sugar mixture, then add flour. Beat egg whites until stiff. Fold into mixture. Bake at 300° for 1 1/2 hours in tube pan.
Mix rice, water, bouillon cubes and onion soup mix. Cut margarine in pieces and scatter on top. Cover with foil and bake 45 minutes at 350°. Can be doubled and will still fit in 13 x 9-inch baking dish.
Heat butter and oil over medium-high heat in a casserole with lid in which meat will fit snugly. When butter foam subsides, add pork fat side down. Brown meat thoroughly on all sides, lowering heat if butter starts to brown. Add salt and pepper and a little milk; wait until it becomes caramel color, then add enough milk to immerse 2/3 of the pork. Reduce heat to medium; cover casserole leaving top slightly ajar. Cook slowly for approximately 2 hours or until meat is easily pierced with fork. Turn and baste meat occasionally, adding any remaining milk. When meat is cooked, remove it to platter and keep warm. Milk in casserole should have coagulated into small nut-brown clusters. If not, raise heat to high, cook uncovered briskly until milk further reduces and darkens. Skim off fat and discard, being careful not to remove any coagulated milk clusters. Add warm water, turn heat to high, boil away all water while scraping and loosening all cooking residue in casserole. Taste and correct seasonings; remove trussing. Carve into 3/8-inch thick slices. Spoon sauce over pork and serve immediately.
Spread the above mixture on a greased cookie sheet (press with hand). Bake until golden brown at 350°. Melt a package of chocolate chips and spread on while hot and sprinkle with nuts (pecans). Cool and cut in squares. Makes 24 squares.
Melt almond bark and oil together, add all other ingredients and drop on waxed paper.
Heat oven to 350°. Mix all ingredients (except chunks) in a large bowl until well blended. Stir in chunks, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until cookies start to brown (do not overbake). Cool 1 minute; remove to wire rack. Makes about 6 1/2 dozen cookies.
Mix together well. Roll into balls and press with a fork. Bake 10 minutes at 350° or until brown. Cool 10 minutes.