HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Grease 1 1/2-quart baking dish (shallow). Combine corn, eggs and onion in large bowl. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture. Add butter, cream and pimientos. Mix well. Pour into baking dish. Set in pan and pour hot water to 1-inch depth around dish. Bake, uncovered, 1 hour or until pudding is firm. Cut into squares. Makes 8 servings.
Mix the first 3 ingredients in a large, heavy saucepan. Stir over high heat until sugar dissolves. Boil, without stirring, until temperature reaches 310° or until drops of syrup form hard brittle threads in cold water. Remove from heat. After boiling has ceased, stir in flavoring and coloring. Pour onto 30 inches of heavy-duty foil covered with powdered sugar. Cool. Break into pieces. Store in airtight containers. Makes in excess of 2 pounds.
Brown pork in Crisco. Add apples and bouillon. Cook slowly, until tender. Blend cornstarch into vinegar. Add to pork mixture, along with soy sauce, sugar, salt and pepper. Add peppers and cook for about 8 to 10 minutes longer; peppers should be crisp. Serve over rice. Serves 4 to 6.
Combine peanut butter, sugar, margarine and vanilla. Knead dough. Roll into balls and refrigerate until firm (put toothpick in each ball before refrigerating). Melt chocolate and paraffin in double boiler. Dip 3/4 of ball in chocolate.
Gradually mix sugar, cream cheese, vanilla and salt until well blended. Shape into 1-inch balls. Roll in shredded coconut. Chill 2 hours and serve. Keep in refrigerator when not serving.
Simmer all of the ingredients for 2 hours or until thick enough for wooden spoon to stand in. Stir in the 1 cup of crab jelly (optional). Let cool. If you like brandy, add 1 cup. Put mincemeat into storage container (preferably glass jars). Half of recipe makes about 1 quart.
Put all ingredients in a large bowl and mix thoroughly. Bake at 350° for 1 hour. Makes 1 large or 2 small loaves. While still hot, poke holes in bread with a toothpick and pour glaze slowly over bread.
Drain juice from pineapple. Mix mashed bananas in juice; let stand at least 5 minutes. Dissolve gelatin in hot water. When gelatin is cool, add strawberries, pineapple and banana mixture. Blend well. Spread 1/2 in a 13 x 9-inch pan. Chill. Whip together cream cheese and sour cream; spread over chilled mixture. Top with remaining gelatin-fruit mixture. Chill. Serves 12 to 15.
Spread 1 can crescent rolls in a 13 x 9-inch pan, sealing seams (using warm fingers). Beat cheese, egg yolk and sugar. Spread over crust. Spread second can of crescent rolls on top (like a crust). Brush with egg whites and sprinkle with sugar. Bake for 30 minutes at 350°. Cut into squares or triangles.
Keep your heart free from hate, your mind from worry, live simply, expect little, give much. Fill your life with love; scatter sunshine. Think of others, forget yourself. When you are depressed, fix or do something for someone. Do for others what you would like for someone to do for you. Count what you have not what you don't.
Cream butter and sugars in large mixing bowl. Beat in egg and vanilla. Combine flour, cream of tartar, baking soda and salt. Blend into creamed mixture. Chill. Shape dough into 3/4-inch diameter balls. Roll in mixture of 2 tablespoons sugar and 1 1/4 teaspoons cinnamon. Bake in 325° oven for 8 to 12 minutes until when pressed gently with a finger in the center, they don't indent. Allow to cool slightly before removing from pan. Yield: Approximately 3 dozen.
Drain juices from all fruit. Chop peaches, pears and bananas in small pieces. Put fruits in large container and mix with the vanilla pudding and then mix Cool Whip into the fruit. Lite fruit can be used instead of regular fruit for diabetics.
Cream butter, Crisco and sugar. Add eggs and vanilla; mix. Stir in the remaining ingredients. Chill overnight. Roll out onto floured surface. Bake at 375° for 5 minutes. Cool and ice.
Mix ingredients together in 2-quart casserole. Cover with pie crust. Turn edges under. Cut slits in crust and flute edges. Bake about 30 minutes at 375°. Makes 6 slices.
Brown ground beef. Add onion; drain. Put Velveeta in pan. Add chili powder and Ro-Tel tomatoes (mashed up). Add beef; stir continuously until melted. Use Mexican chips and dip. Best when completely melted and warm.
Dissolve jello in boiling water; add pineapple juice, vinegar, salt and chill. When slightly thick, add other ingredients.
Brown hamburger, drain and chop up fine. Add beaten egg. Mix well. Add garlic powder and sugar. Stop there. Separately add beef bouillon and water. Then add cornstarch, soy sauce and Gravy Master. Pour into meat mixture and simmer 10 minutes, uncovered. Serve over Chinese noodles or rice. Then sit and enjoy!
Brown sausage. Pour off grease. Add bell pepper, celery, onion and garlic. Simmer a few minutes, then add uncooked rice and soups. Mix well. Bake at 350° for 1 1/2 hours. Stir occasionally.
Pour water over oats and let stand 5 to 10 minutes. Add sugar, eggs and margarine. Mix very well. Add remaining ingredients and mix well. Pour into greased and floured 9 x 13-inch pan. Bake in 350° oven 35 minutes.
Cream butter and sugar; add eggs and beat well. Add dry ingredients and stir; then add fruit cocktail. Pour in greased and floured 9 x 13-inch dish. Bake at 350° for 30 minutes. Frost while warm.
In large bowl, toss potatoes and onions with seasonings to coat well. Pour mixture into 1 1/2-quart baking dish. Drizzle with oil. Cover with aluminum foil and bake in 375° oven for 35 to 40 minutes or until potatoes are tender.
Cut broccoli in spears. Cook until tender. Lay in bottom of 9 x 13-inch pan. Mix soup, mayo, lemon juice and curry powder. Place chicken breasts over broccoli; pour soup mixture over chicken and top with cheese. Saute croutons with butter; sprinkle over top. Bake 35 minutes at 350°.
Melt oleo in 8 x 11-inch pan. Mix flour and pecans. Press down in bottom to form crust. Cook at 400° for 15 minutes. Cool.
Dissolve jello in hot water. Add pineapple and blueberry pie filling. Pour in 9 x 13 pan.
Place cheese on 8-inch plate. Cut rind from top of cheese carefully; score top of cheese into 6 wedges. Press 2 teaspoons each of the raisins, walnuts and currants onto alternate wedges; repeat with remaining wedges. Cover with waxed paper and microwave on Medium (50%) 2 to 4 minutes or just until cheese is soft and warm. Serve with crackers and fruit slices, if desired.
Mix sugar and eggs. Add butter and vanilla. Add dry ingredients and milk. Mix well. Bake at 350° for 30 minutes. For frosting, use one can prepared frosting mix, mixed with one banana.
Chop jalapenos and onion. Mix all ingredients in a saucepan and bring to a boil. Cool for 30 minutes. Slightly blend small portions at a time in blender. Enjoy.
Mix all ingredients. Bring to a full rolling boil. Boil hard 4 minutes. Cool. Can or freeze. Excellent, served on pancakes.
Sprinkle Accent, salt and onion over meat. Mix bread crumbs and milk and add to meat. Form into one-inch balls. Roll in flour and brown in butter. Drain off fat.
Brown ground beef; drain. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes. Heat through. Cover bottom and sides of 13 x 9-inch baking dish with tortilla chips. Pour beef mixture over tortillas. Place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg. Pour over tortillas. Bake at 350° for 30 minutes. Remove from oven. Sprinkle large center row of Cheddar cheese diagonally from corner to opposite corner. On each side of cheese, lay lettuce, then tomatoes, olives and onions. Makes a very decorative casserole.
Mix all ingredients in bowl. Pour into greased casserole dish. Sprinkle corn flake crumbs on top of casserole and top with butter. Bake at 350° until brown.
In a bowl, dissolve Jell-O in boiling water. Stir until dissolved. Stir in cranberry sauce, pineapple and juice, celery, lemon juice, oranges and nuts. Pour into mold. Chill until firm and unmold on a bed of lettuce. Serve with mayonnaise. Goes well with turkey.
Mix rice and eggs; add the rest of ingredients in order. Bake at 375° for 1 hour.
Cream butter and sugar until very creamy. Add egg yolks, one at a time, beating well after each addition. Sift flour three times. Add soda to sour cream blending together. Add flour and sour cream mixture alternately to the sugar mixture. Blend well. Add flavorings. Beat egg whites until stiff, then fold into mixture. Pour into well-greased, lightly floured tube pan or loaf pan. Bake in 350° oven.
Boil potatoes with skin on (do not overcook, just firm). Skin potatoes and cut in chunks. Boil eggs; peel and cut up smaller than potatoes. Add sweet pickle relish with a little juice. Add onion, chopped up. Add pimentos, mayonnaise and mustard. Stir up; add more mayonnaise if needed. Salt and pepper to taste.
Heat oven to 375. Brown meat and drain. Stir in salsa, tomato sauce and taco seasoning. Simmer, stirring frequently for 5 minutes.
Bake cake first and cool completely. Cream Philly cream cheese with pudding. Add milk and mix until creamy. Spread cream cheese mixture over cool cake. Spread drained pineapple over that. Spread Cool Whip over pineapple.
Preheat oven to 350°. In a 9 x 9-inch pan, melt butter. Over melted butter, spread graham cracker crumbs, then shredded coconut. Sprinkle chocolate chips over the bottom layer, then sprinkle pecan pieces. Pour can of Eagle Brand milk on the top and bake for 30 minutes. Cool and cut into squares.
Combine. Drop spoonfuls on oiled cookie sheet. Bake at 400° for 8 to 10 minutes.
Cook pie filling as directed; blend with corn syrup. Gradually add evaporated milk and slightly beaten egg, stirring to blend. Add chopped pecans. Pour into unbaked pie shell and bake at 375° until top is firm and just begins to crack, about 40 minutes. Cool at least 3 hours. Garnish with prepared Dream Whip whipped topping and pecans.
Mix together food coloring and cocoa; set aside. Cream and beat fluffy sugar, Crisco and eggs. Add food coloring mixture. Add sifted flour, salt, buttermilk and vanilla. Remove from mixer and add baking soda and vinegar. Bake in 3 pans at 350° for 18 minutes.
Beat whipping cream until it begins to thicken. Beat in 1 tablespoon powdered sugar and rum flavoring. Beat until cream holds shape. Fold in 2 tablespoons well drained pineapple. Spread over cake and top with toasted coconut.
Measure water into large warm mixing bowl. Sprinkle in yeast; stir until dissolved. Add sugar, shortening or margarine, egg, salt and half the flour. Beat until smooth. Mix in remaining flour until dough is easy to handle. Put in greased bowl, turning to grease top. Cover loosely with aluminum foil. Refrigerate at least 2 hours. When dough rises, punch it down occasionally. When fresh rolls are desired, remove dough from refrigerator. Cut off amount needed and return remaining dough to refrigerator. Dough may be kept 3 to 4 days. Make into buns or cinnamon rolls and let rise until double in bulk. Bake in a 350° oven.
Melt chocolate bits in top of double boiler. Mix all ingredients well and drop onto greased pan and bake at 325° for fifteen minutes. Yields 16 cookies.
Mix all ingredients. Pour into a hot greased pan and cook at 450 until done and brown.
In large pan put sugar, cocoa, milk and margarine. Heat on top of stove until milk comes to boil. Remove pan from stove and add last 3 ingredients. Stir, then drop from a teaspoon onto waxed paper. Let cookies set until cool.
Put cream cheese in bowl. Let set out until soft. Add other ingredients except pecans. Form into ball, roll in pecans and chill.
Grate cabbage. Add pineapple and miniature marshmallows. Add mayonnaise with pineapple juice and salt.
Combine all ingredients and chill. This can be used as a dessert served over pound cake and topped with whipped cream.
Pour into a 9-inch pie plate, well-greased. Bake 20 to 25 minutes in a 325° oven. Cool. Spread top with tart jelly and top with unsweetened whipped cream.
Stir all ingredients, except English muffins, until creamy. Spread on English muffins. Broil until bubbly.
Cream sugars, oil and margarine until fluffy. Add eggs and flavorings. Sift together dry ingredients and add to cream mixture; mix well. Roll in small balls and place on greased cookie sheet. Press down with glass dipped in sugar. Bake at 375° for 10 to 12 minutes.
Spread bread and cut in cubes. Arrange alternate layers of cubes, shrimp and grated cheese. Combine eggs and milk and pour over other ingredients. Bake in pan of water for 1 hour in 350° oven.
In a large bowl mix all ingredients. Chill 2 to 3 hours. Serves 5 to 6.
Sprinkle one side of meat with half the flour and pound in with mallet or edge of heavy saucer. Turn meat and pound in remaining flour. Cut into six or eight serving pieces. Melt shortening in large skillet and brown meat slowly and thoroughly over medium heat, 15 to 20 minutes.
Cover rhubarb with boiling water; let stand while you make the crust. Drain fruit; add eggs, cornstarch, lemon and sugar. Cook until	thick.	Pour in baked shell and top with meringue.
Prepare loaf pan with waxed paper, greasing the ends of the pan. Preheat oven at 350°. Cream shortening and sugar. Add eggs and beat. Add sour milk (may sour with 1/2 to 1 teaspoon vinegar) and bananas. Mix, then slowly add flour. Last add the soda (it may be mixed in a little warm water). Bake 45 minutes to 1 hour (until toothpick comes out clean at 350°. Cool on rack, then remove from pan.
Mix cooked noodles with all ingredients except salad dressing. Once ingredients are mixed add desired amount of Italian dressing, to taste. Amounts of any ingredient can be changed to suit personal taste.
Cook all ingredients in a saucepan slowly until it thickens. Remove from stove and cool. Spread on German Chocolate Layer Cake.
Mix all ingredients until sugar dissolves. Marinate overnight. Drain 1 hour before serving.
Mix sugar, jello and cornstarch with boiling water and heat to a rolling boil; let cool. Cook pie crust and let cool. Place sliced peaches into crust. Pour mixture over peaches and place in refrigerator for 3 to 4 hours. Top with Cool Whip and serve.
Mix everything together and put in baking dish. Cook 30 minutes at 350° without a lid.
Cook cauliflower (do not overcook). Mix sour cream, cheese, flour, bouillon, and mustard. Spoon over cauliflower in shallow baking dish. Mix remaining ingredients and sprinkle on top. Bake 15-20 minutes at 400°. Delicious!
Brown meat in oil. Add rest of ingredients (pour liquids over, shake on seasonings). This is a tenderizing marinade; bake meat, covered, slowly for a long time, depending on the quantity. Add water if needed. Juice may be made into gravy by adding 1/2 cup water mixed with 1 tablespoon cornstarch and simmering.
Cream Crisco, butter, sugar and brown sugar. Add eggs. Sift flour. Add all remaining ingredients. Place by spoonfuls on a cookie sheet (greased) and bake at 325°.
Preheat oven to 350°. Cook and drain frozen broccoli. Cook rice and add to cooked broccoli. Add onion, celery, soup and Cheez Whiz. Pour into casserole dish and bake 1 hour.
Mix dry Jell-O with Cool Whip, mixing well. Add cottage cheese. Add drained fruit. Cool in refrigerator. This keeps well for several days.
Slice tomatoes and peppers; add salt and let sit overnight. Drain, but do not wash. Grind all these ingredients; put in a kettle with all other ingredients except sugar. The juice should just cover the top. Add the sugar to taste. Simmer about 5 minutes after the mixture comes to a boil. Seal in prepared sterile jars. This was my mother's recipe.
Layer in a 9 x 13-inch glass dish. Spread refried beans on bottom. Beat (with beater) the avocado, cream cheese, lemon juice and a little salt and pepper and spread on top of beans.
Mix well. Drop by teaspoon on greased pan. Bake at 400° until golden brown.
Dice celery, onion, green pepper and pimentos and mix with corn. Mix vinegar, mustard, salt and pepper and pour over vegetables. Refrigerate for a few hours or overnight. This salad is good to make the day ahead of serving.
Fill blender 1/2 full of water. Add orange juice, Tang and ice cubes. Turn on to high speed until ice is crushed; stir several times, then serve.
Wash rabbit and pat dry. Roll in flour seasoned with salt and pepper. Fry in oil until brown. Drain off oil. Mix mushroom soup and can of water into small bowl. Pour over rabbit in skillet. Cover; place in oven. Bake at 325° for 1 hour. You can also use chicken, pork chops or beef.
Melt shortening and margarine until it bubbles and add to sugar. Stir in molasses. Dissolve soda in boiling water and add to mixture. Sift in approximately 4 pounds flour. Add spices along with flour. The dough should be almost stiff enough to roll. Cover; let set overnight. Do not refrigerate.
This mixture should not boil. Melt butter in saucepan. Add mustard, salt and pepper. Mix. Add bread crumbs and stir over gentle heat. Add egg yolk. Put in cheese and stir until melted. Mix in beer. Spread on hot buttered toast.
Defrost spinach in advance; put in a colander and squeeze all water out. Chop green onions, cilantro and parsley and then mix in bacon bits, mayonnaise, sour cream and dressing mix. Tear spinach into pieces and add it; mix well together. Lay out a flour tortilla and spread a layer of mixture evenly over the tortilla. Roll it up like a burrito, leaving ends open. Cut into bite-size pieces before serving. Makes 5 to 7 rolls, depending on thickness of spread.
Saute onion in butter until clear. Mix Cheez Whiz and sour cream together well; add the sauteed onion and pour over Tater Tots in baking dish. Cover with foil. Bake at 350° for 35 minutes, removing foil the last few minutes.
Mix well and pour into greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes. Cool 5 minutes in pan and then turn onto plate. When cool, sprinkle with powdered sugar.
Bring to boil broccoli. Drain. Heat onion and margarine but don't brown. Add remaining ingredients and broccoli and mix well. Put in greased casserole and bake 40 minutes at 350°. Good way to use leftover ham.
Chop onions and saute lightly. Add grated cheese, finely chopped peppers and tomatoes, salt and sour cream. Mix well; heat (do not boil). Run tortillas through hot grease and drain well. Fill baking dish with layers of tortillas and mixture. Bake 30 minutes at 400°. Serves 6.
Combine all ingredients except cheese and almonds in a small casserole dish. Sprinkle Parmesan cheese on top. Bake at 375° for 20 minutes. Sprinkle with almonds and cook an additional 10 minutes until brown on top. Serves 4 to 6.
Bake cake according to directions. Remove from oven. While still hot, poke 24 holes in the cake with wooden spoon. Let cool. Pour over cake the Eagle Brand milk and butterscotch fudge caramel topping. Cool completely. Top with Cool Whip and crushed Skor or Heath bars. Keep refrigerated.
Paint a thin coat of glue on desired areas. Sprinkle with powder. Let dry. Odor will return when finished product is "scratched and sniffed." Perfumes or extracts can be added scents. Be careful! A little goes a long way.
Combine butter and sugar; add egg and beat well. Add flavoring and dry ingredients. Roll out dough and cut. Bake at 350° for 10 minutes.
Cook packages of raspberries. Rub through strainer with wooden spoon; cool. Add lemonade. Just before serving, stir in ginger ale, chilled.
Mix together dry ingredients and then add oil, eggs and buttermilk. Mix well. Bake at 350° for 20 minutes. Store rest of batter in a large bowl with lid. Will keep in refrigerator for 6 weeks.
Dice potatoes. Add all ingredients. Adjust mayonnaise by preference. Top with boiled egg slices.
Preheat the broiler. Trim the fat from the meat. Place meat on unheated rack of a broiler pan.
Mix together all ingredients except the cornbread mix. Add the cornbread mix and stir thoroughly. Pour into 9 x 13 pan. Bake for 25 to 30 minutes at 400 degrees. Serve hot. May sprinkle some grated cheddar cheese on top when bread is done.
Prepare roll mix according to directions, adding the sugar, cinnamon and currants. Let dough rise until double. Roll and knead on floured board. Let rise again. Make into rolls. Put on greased cookie sheets and cut cross in top of each with kitchen shears. Brush with beaten egg white. Let rise. Bake 15 to 20 minutes at 400°. Frost with powdered sugar frosting.
In a large saucepan, cook noodles, drain and set aside. In a skillet, cook meats, celery, onion and garlic until meat is browned and vegetables tender. Drain off fat. Stir in spices; add cream and cream cheese. Cook and stir until melts. Stir in wine. Gradually add cheeses, stirring until melted; remove from heat. Combine cottage cheese and egg. Layer noodles, meat, melted cheeses and cottage cheese mixture. Cook 30 to 40 minutes at 375°. Serves 6 to 8 people.
Cook hamburger meat. Saute onion and butter. Add together. Stir in pinto beans, rice and tomatoes. Mix well and simmer. Spoon into a 11 x 14-inch casserole dish. Sprinkle cheese on top. Bake at 350° for 20 minutes or until cheese melts.
Mix all together in electric mixer. Pour into 3 well-greased and floured pans or a 9 x 13-inch pan. Bake at 325° for 15 to 25 minutes or until toothpick inserted in center comes out clean.
Put ingredients together in crock pot and simmer all day on low, about 5 hours.
Cook broccoli according to directions on package in large pot. Stir in cream of mushroom soup and milk. Stir constantly until smoothed out and starts to bubble. Add cheese and stir until melted.
Cover chicken pieces with cold water. Bring to simmer. Skim foam from top. Add carrots, onion stuck with cloves, bay leaf, parsley, thyme and celery (or 1/2 teaspoon thyme and 1 teaspoon dried parsley). Cover pot, leaving lid slightly ajar. Add salt to taste. Use in 4 days or freeze.
Drop from spoon. May use nuts instead of coconut. Bake in a 350° oven for 15 minutes.
Wash mushrooms quickly under running water. Remove stems and drain. Bring a kettle of water, enough that will cover the mushrooms, to a boil. Add the salt and lemon juice. After water comes to a boil, take off heat and dump in mushrooms. Let them remain for 5 minutes.
Mix crumbs, confectioners sugar, 1 cup of nuts and cocoa. Add corn syrup and rum. Mix well. Shape in pinch balls. Roll half the balls in confectioners sugar and the remainder in 1/2 cup nuts.
Mix chicken, chilies, tomato, onion and garlic in 1 1/2-quart casserole. Cover tightly and microwave on High 5 to 6 minutes, stirring after 2 minutes, until hot. Stack 4 of the tortillas on 10-inch plate. Cover tightly and microwave on High 20 to 30 seconds or until hot. Place about 1/3 cup chicken mixture down center of each tortilla; top each with about 1 tablespoon of the guacamole. Roll tortillas around filling. Arrange enchiladas, seam sides down, on plate. Sprinkle with 1/2 cup of the cheese. Microwave, uncovered, on High 2 to 3 minutes or until enchiladas are hot and cheese is melted. Repeat with remaining tortillas. Serve with taco sauce, if desired.
Sift flour, baking powder and salt together. Add sugar, shortening and milk; beat 2 minutes. Add eggs and vanilla; beat 2 more minutes. Fill pans 1/3 to 1/2 full. Bake at 375° for 20 to 25 minutes. Makes 30 cupcakes.
Combine all ingredients and mix with hands. Shape into ball. Wrap in Saran Wrap and store in refrigerator overnight to mix flavors.
Put rhubarb in greased 9 x 13-inch pan. Sprinkle sugar evenly over, then the package of jello. Make cake: Cream sugar and shortening. Add egg. Add flour and milk. Spoon over cake and bake at 350° until done.
Combine sugar and shortening in large mixing bowl; mix until creamed together. Next, add applesauce and mix with creamed mixture. Combine cocoa, soda, cinnamon, nutmeg and cloves. Next mix in flour a little at a time, then add raisins. Now add vinegar and mix well into mixture. Grease and flour large iron skillet (9 x 13-inch pan) and pour batter in. Preheat oven to 250° to 300°. Bake slowly for 1 hour or until done. Do not overbake.