HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the sugar, syrup and margarine together. Cook over a medium heat until butter melts. Let come to a boil. Beat eggs. Slowly add sugar mixture to beaten eggs. Add vanilla flavoring and chopped pecans. Pour into raw pie shell and bake at 350° for 45 minutes.
Wash beans and soak. Rinse and cook. Add salt and tomatoes; cook until all beans are done.
Rinse rice real good before cooking. Boil until tender. Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish. Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water). Stir often and check that there is enough moisture. When moisture needs to be added, use the water with bouillon dissolved in it. Very good recipe for a large crowd.
Rub roast with pepper. Line a pan with aluminum foil. Place roast on aluminum foil. Pour dry onion soup mix on top of roast. Mix mushroom soup and milk together and pour over roast. Add oregano, bay leaves and garlic. Wrap foil around roast and fold to seal. Bake at 300° to 350° for about 3 hours. This makes an excellent gravy to serve with rice.
Boil peppers and onions slowly with very little water. Cook until water is gone. Mix macaroni with onions and peppers. Add pimento, cheese, soup and mayonnaise. Place all ingredients in casserole and sprinkle with cracker crumbs on top. Dot with butter. Bake for 30 minutes at 350°.
Put berries in pie shell; mix sugar and cornstarch and put over berries. Sprinkle nutmeg over pie. Bake in 350° oven for 35 minutes or until crust is brown.
Cut steak in very thin strips and brown in oil. Slice green pepper. Add broth, vegetables and soy sauce to meat. Cover; cook over low heat about 10 minutes or until tender. Stir often. Combine water and cornstarch. Stir into meat mixture. Cook, stirring until thickened. Serve over sticky rice and eat with chop sticks.
Heat oven to 350°. In bowl, stir together 3/4 cup sugar, flour, 3 tablespoon cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
Mix together the margarine and graham cracker crumbs and press into the bottom of a 9 x 13-inch pan. Mix the pudding according to the package directions and spread over the graham crust. Layer the pineapple and the bananas over the pudding. Top with a layer of Cool Whip. Refrigerate until ready to serve.
Cream butter and add all other ingredients. Mix well. Drop from the end of teaspoon onto a well-greased baking sheet. Bake in a 325° oven for 15 minutes. Yield: about 150 small cookies.
Mix first 4 ingredients together and pour over steak. Let stand for approximately 3 hours before grilling. Cook over coals to desired doneness.
Mash yeast cake or dissolve package of yeast in lukewarm water in a cup. Add sugar to yeast and then fill cup with buttermilk and mix thoroughly. Sift flour and salt; add shortening, then milk-yeast mixture and enough additional milk to make dough. Knead well. Let dough rise until doubled, about 2 1/2 hours, then make into rolls or loaf and let rise again, about 1 hour. Bake loaf for 50 minutes at 400°, rolls 15 minutes at 450°. Yields 1 loaf or 24 rolls.
Boil sugar, butter and orange juice until slightly thickened. Add apples to sauce and cook until apples are transparent. Pour into crust and top with lattice. Put 1/4 cup sugar over lattice and dot with butter. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 30 minutes longer or until golden.
Beat eggs. Slowly beat in sugar. Add cream and vanilla. Pour in gallon bucket and finish filling with milk to about 3 inches from top. Freeze.
*I use Watkins garlic and dill snack and dip mix or Watkins cucumber dill seasoning.
Cook beef and onion. Cover cabbage and celery in water or beef broth. Cook until medium done. Add hamburger and remaining ingredients. Season to taste with brown sugar, salt and pepper. Simmer until done.
Mix first 3 ingredients and pour into a 9 x 13-inch pan. Mix the cake mix according to package directions and pour over coconut mixture. Blend softened cream cheese, sugar and milk together. Pour (it will be very thick) over the cake. You may have to dollop the mixture onto the cake mix. Do not thin it. Bake 45 minutes (or slightly more) in a 350° oven. Rich!
Put in casserole. Cook 30 to 45 minutes. Serve with rice, pineapple chunks, avocados, apples, peanuts and chutney. Serves 10 people.
Dissolve gelatin in boiling water, stir in fruit. Pour half of gelatin mixture into an 8-inch pan and refrigerate until firm. Store remaining gelatin mixture at room temperature.
Spray Bundt pan with Pam cooking spray. Dust with sugar and set aside.
Butter 9 x 9-inch casserole. Spread 1/2 chiles in dish. Spread thin slices of Jack, rest of chiles and thin slices of Cheddar.
On waxed paper, combine flour and pepper. Coat chicken lightly with flour mixture. In skillet in hot oil, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat.
Combine all ingredients; chill for several hours to blend flavors. Serve with Twigs and/or potato chips.
Let hash browns thaw. Mix all ingredients and pour into greased dish. Bake at 350 degrees for one hour.
Prepare Dream Whip according to package directions and set aside. Combine pudding, milk, pumpkin and cinnamon. Fold in Dream Whip. Pour in baked or graham cracker pie shell and chill before serving.
Mix all ingredients together and bake at 325° for 2 or 3 hours. Serve over rice or noodles.
Dry fillets. Stir eggs in bowl. Put bread crumbs, salt and pepper in a bowl. Dip fillets in egg, then bread crumbs. Use 11-inch skillet with 1/4-inch oil to fry. Brown both sides at high temperature, then turn to low temperature to finish frying.
Mix and put in 8 x 11-inch pan. Bake for 20 minutes at 350°. Cool.
Preheat oven to 450 degrees. Combine the cornmeal, flour, sage and onions in a bowl. Stir to mix. Add squash, egg, milk, and oil. Mix well. Pour into a well-greased 10 inch skillet (I prefer an iron skillet). Bake for 15 to 20 minutes or until lightly browned.
Boil beef, liver and suet in 1 quart water, or enough to cover, until well done. Grate the liver and mash suet together. Combine with seasonings, eggs and flour and add about 1 cup of stock. Drop by teaspoonfuls into boiling stock (1-1/2 quarts). Cook 10 to 15 minutes. Keep stock boiling and be careful not to crowd dumplings. This is an old recipe handed down from our German-Deutsch (Dutch) Fork ancestors. I brought it from South Carolina.
Cook vegetables in water until heated. Stir in soup and water or milk. Makes 3 1/2 cups.
Brown spareribs in skillet on stove top with butter. Add salt and pepper for flavor. Place in roaster with onion slices on top and a little water covering the bottom. Set in oven at 450° for 30 minutes. Drain water and add your barbecue sauce on top of each bone.
In saucepan, combine water, sugar and spices. Bring to boil, stirring, until sugar dissolves. Reduce heat; simmer 5 minutes. Chill; remove spices. To serve, combine all ingredients in punch bowl. For garnish, float lemon slices in punch. Makes 12 cups (16 six-ounce servings).
Put rolls on ungreased cookie sheet. Pack down and stick together. Bake at 350° for 15 minutes (flaky). Cool.
In saucepan, combine caramels and 1/3 cup evaporated milk. Cook and stir until caramels are melted. Set aside. In large bowl, combine cake mix, butter, 1/3 cup evaporated milk and nuts. Stir by hand until dough holds together. (It might be crumbly.)
Cream butter and sugar; add cheese. Add flour. Put apples into greased 9 x 13 pan. Pour mixture on top. Bake at 350° for 35 to 40 minutes.
Melt margarine and garlic butter together and stir in flour and gradually add the half and half until thickened. Add the Parmesan cheese and cook and stir until smooth. Fold in washed and cleaned shrimp and crab meat and heat about 5 to 10 minutes (shrimp will turn pink). Toss the fettucini with the sauce or just pour some sauce over the fettucini and serve.
Sift flour, baking powder and salt together. Blend oil, eggs, skim milk and vanilla. Stir in bananas. Add to dry ingredients and stir just until flour is moistened. Pour into 2 (8-inch) round pans, sprayed with Pam. Bake at 350° until just done, 20 minutes. Do not overbake.
Chop tomatoes into small pieces. Saute in oil over medium heat until tender. Combine tomatoes and chicken stock in blender. Blend until liquified. Slowly add milk. Salt and pepper to taste. Garnish with celery leaves.
Mash banana and add sugar. Add egg, vanilla and nutmeg. Mix baking powder, salt and flour and add to banana mixture. Heat oil in skillet. Drop batter by tablespoon into hot oil. Fry on one side until golden brown, then turn with slotted spoon to brown on other side. Remove and drain on paper towels. Keep fritters warm until all are fried. Dust with powdered sugar before serving.
Mix all ingredients and pour into a greased and floured Bundt pan. Bake at 375° until done.
Combine soup mix, sour cream and mayo thoroughly. Light or fat free versions can be used when heavy hors d' oeuvres not required. Stir in remaining ingredients. Let stand in refrigerator 8 hours to blend flavors.
Mix ingredients; chill. Shape into balls the size of walnuts. Dip in sugar. Bake at 350° until light brown.
Mix first 5 ingredients. Pour in a 9 x 13-inch pan. Sprinkle with dry cake mix and drizzle melted oleo over all. Top with pecans. Bake at 350° for 1 1/2 hours.
Combine all ingredients, except crabmeat and Cheddar cheese; mix well. Fold in crabmeat. Sprinkle Cheddar cheese over top. Bake at 350° for about 20 to 25 minutes, until cheese bubbles and melts. Delicious.
Sift together the dry ingredients. Cream shortening with the sugar until light and fluffy; blend in vanilla and add eggs one at a time, beating well after each. Add the dry ingredients alternately with the water. Beat until smooth after each addition. Add the sauerkraut and mix well. Pour into a 9 x 13-inch cake pan. Bake at 350° for 35 minutes. Cool in the pan; spread with icing.
Soften cream cheese. Place on bottom of baking dish (or microwave dish). Spread over surface. Add can of chili. Top with shredded cheese. Bake or microwave until cheese is melted. Top with olives. Serve with tortilla chips. Enjoy!
In a mixing bowl, combine all ingredients except pasta. With a wooden spoon, work together until smooth and creamy. Let mixture stand at least 4 hours. Toss mixture with cooked and drained noodles or pasta. (Drain pasta well). Add a bit of hot oil if pasta has cooled and toss. Add finely chopped green scallions at the end for zest. Serves 2 to 3 people.
Mix first 9 ingredients and let stand for 3 minutes. Saute onions in oil, add 1/2 of the onions to meat mixture, add the other 1/2 of the onions and seasoning in the tomato sauce. Simmer halved peppers (seeded) in sauce, covered for 45 minutes. Stuff peppers with meat mixture and cover with tomato sauce. Bake uncovered for 10 minutes. Serve with spaghetti.
Combine first four ingredients. Stir in remaining ingredients. Cover; chill. Makes 5 1/2 cups.
Mix hamburger meat, near beer and tomato sauce together and simmer for 40 minutes, then add chili powder, corn flakes, salt and onion and cook for 30 more minutes.
Combine first 2 ingredients into a mixture until crumbly. Put 3/4 of the mixture in the bottom of a ready-made graham cracker pie shell. Mix up pudding with 1 1/2 cups milk instead of 2 cups. After mixing for 1 minute, place half of container of Cool Whip and continue mixing. Pour into pie crust. Put remaining Cool Whip on top and sprinkle the rest of peanut butter mixture on top.
Cook sliced squash and onion together in a small amount of water until tender. Drain and cool. Add beaten eggs, milk, sugar, salt and pepper. Put melted butter on the bottom of casserole dish; add squash mixture and top with cheese and bread crumbs. Bake 35 minutes at 350°. Serves 4.
In a medium saucepan, combine carrots, broccoli, spinach, onion and all seasonings. Add just enough water to prevent mixture from sticking. Simmer for 30 minutes, or until all the liquid is absorbed.
Cook onion in small amount of oil until tender; add meat and cook until no longer pink. Drain well. Season with paprika, chili powder and crushed red pepper to taste. Stir well, add vegetables and soup. Mix well; place in greased casserole and cover completely with mashed potatoes. Bake in 350 oven for 30 minutes. Top each serving with a slice of cheese if desired.
Melt butter in a skillet. Add onions and green peppers. Saute about 2 minutes. Add beef and sprinkle with garlic powder. After meat browns a little, add remaining ingredients. Cook until meat is tender and sauce thickens. Serve over hot rice.
Combine cream cheese and milk. Add remaining ingredients and pat into 8-inch pie plate. Bake at 350 degrees for 15 minutes. Serve with crackers.
Mix together all ingredients, except ketchup. Pour the ketchup in bottom of well-greased ring pan. Pack in mixture. Bake at 350° for 1 hour. Turn out of mold, ketchup side up. Fill with hot potato salad. If loaf is to be served cold, potato salad may be chilled.
Mix together cake mix and peach pie filling with fork 1 minute. Add eggs and sour cream. Bake in ungreased pan, 9 x 13-inch, at 350° for 25 minutes. Cool.
Combine corn, salt, sugar, flour and melted margarine; add beaten eggs and milk. Pour into greased baking dish and bake at 350° for 35 minutes or until firm.
Melt together in pan butterscotch chips, coffee and water. Cream butter and sugar. Blend in butterscotch mixture. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk. Add eggs, one at a time. Beat at medium speed. Bake in greased Bundt pan at 350° for 55 to 60 minutes. Cool before removing.
Cook pineapple and sugar together until sugar is dissolved. Dissolve jello in hot water. Mix pineapple and jello together. Chill until thick. Toss cheese, pecans and whipped cream into jello mixture. Chill thoroughly.
In a bowl, combine wheat flour and all-purpose flour. Add baking powder, baking soda, sugar and salt. Add yogurt or buttermilk. Mix and knead until a soft dough forms. It should still feel wet.
Cook broccoli; drain and set aside. Saute celery and onion in margarine; add soup and mushrooms. Melt cheese. Mix everything together.
Use juice from pineapple and water to make 4 cups liquid; dissolve jello and gelatin with this liquid, 2 cups hot liquid and 2 cups cold liquid. Stir in cream cheese to melt. When thick, add pineapple and nuts. Put in refrigerator to congeal.
Drain salmon. Alternate layers of potatoes, salmon and onion in a greased large casserole. Sprinkle each potato layer with flour, salt and pepper. End with salmon layer. Beat egg with milk. Pour over top, adding enough milk to cover. Dot with margarine and sprinkle with nutmeg. Bake at 350° for 1 hour. Remove cover and bake 1/2 hour longer.
Pare very thinly the brightly colored rind from the oranges (no white). Blot peel on paper towel to remove any excess oil. Put peel in a four cup, screw-type jar. Add two cups vodka. Close jar. Store in a cool, dark place for 2 days or until vodka has absorbed the flavor and color of the peel. Remove peel; add sugar and shake vigorously until sugar dissolves. Add remaining cup of vodka and stir until liquid becomes clear. Close jar and cool in a cool, dark place.
Melt butter or margarine; add sugar and stir well over medium heat. While stirring add dates, nuts and eggs; continue to stir and heat for 5 minutes. Remove from heat. Stir in crisp rice, cool and shape into balls (1 1/2-inch). Roll in coconut. Crisp rice is about the same as Rice Krispies.
Brown ground chuck and hot sausage in skillet until done. Drain. Slice or cube Velveeta cheese and add to ground chuck and hot sausage. Simmer until cheese is melted. Serve on small squares of party rye bread or whatever you prefer.
Mix well and store in airtight container. To serve, add 1 to 2 heaping teaspoonfuls to 1 cup of hot water.
Layer in order given. Toss and chill. When ready to use, toss again.
Shred cabbage and set aside. Chop onion small; add to cabbage. Combine remaining ingredients in pan and cook over medium heat, stirring frequently. Cook sauce until thick. Mix with cabbage and onion. Serve warm.
Mix all ingredients; put into a loaf pan. Bake at 350° for 1 hour.
Mix ingredients together, except tomato sauce. Form into desired size of meatball.	Roll the meatballs in flour; place in shallow pan and place in oven. Bake in	400° oven until brown. When done, place meatballs in deep pot and pour in tomato sauce and water mixture, adding salt, pepper and 1 tablespoon vinegar. Simmer for 1 hour. (The tomato sauce should cover the meatballs.)
Position knife blade in food processor bowl. Add first 5 ingredients. Process until smooth. Add pimento. Pulse 4 or 5 times. This has only 27 calories and 2 g. fat.
Drain canned mushrooms, reserving 1/4 cup liquid. Set aside. Saute ham, green pepper and onion in margarine in a large skillet. Stir in black pepper, paprika and Worcestershire sauce.
Brown butter slightly; add to sugar and Karo. Mix well. Add beaten eggs, vanilla and nuts. Pour into unbaked shell. Bake at 300° to 350° for 45 minutes to 1 hour.
On waxed paper, mix flour, salt and pepper. On another sheet, mix bread crumbs and Parmesan cheese.
Melt chocolate, sugar and water together. Cool slightly. Cream butter or half and half with confectioners sugar. Add to mixture and stir in 1 egg. Spread between graham crackers, one on top of the other, about 6 high. Let set, then slice diagonally.
Combine dry ingredients; mix well. Stir in persimmon pulp, milk, egg and vanilla. Pour into pie shell. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Let cool. You might like to use apple pie spices instead of the 2 listed, at least 1 teaspoon.
Melt chocolate in small saucepan and cook over low heat. Stir until melted. Add sugar, egg substitute, prune butter and vanilla to chocolate. Mix well. Stir in flour and, if desired, salt and nuts. Coat a 9 x 13-inch pan with nonstick cooking spray. Bake at 325° for 35 to 40 minutes.
Combine cabbage, pepper and onion. Mix vinegar, sugar and mayonnaise and fold into cabbage mixture. Refrigerate at least 2 hours before serving.
Salt and pepper chicken breasts and place in a 13 x 9 x 2-inch pan. Pour jar of spaghetti sauce over chicken. Sprinkle grated Parmesan cheese over sauce. Bake at 350° for 1 1/2 hours. The last ten minutes of baking time, sprinkle grated Mozzarella cheese on top and place pan back into the oven until the cheese melts. (Let cool slightly before serving.) Makes 4 servings.
Mix all ingredients except tomato and onions. Spoon mixture into 9-inch pie plate or quiche dish. Bake at 350° for 20 to 25 minutes or until slightly browned. Serve with crackers or pita bread triangles.
Drain shrimp and 3/4 can crab meat and mix together with cream cheese. Top with cocktail sauce (or ketchup and horseradish mixture).
Brown chicken, onion and garlic in oil. Add tomatoes, sauce, seasonings and peppers. Bring to a boil. Stir in rice. Cover; remove from heat. Let stand 5 to 10 minutes before serving.
Preheat oven to 400°. Mix sugar, flour and spices together in a large bowl. Beat eggs and add to the sugar mixture. Stir in squash and cream. Pour into the shell and bake 50 minutes, or until the center is set. Cool before serving with whipped cream. Serves 8 to 10.
Place first 4 ingredients in heavy saucepan or skillet on top of stove; stir until it starts to boil and then cook 6 minutes until thickened. Remove from heat and add the nuts and Krispies. Form into balls (small) and roll in flaked coconut. Makes about 50.
Preheat oven to 375°. Spray muffin pans with nonstick vegetable coating. Combine dry ingredients in a bowl and mix well. In another bowl, combine other ingredients, except raisins and mix well. Add liquid ingredients to dry ingredients and stir until dry ingredients are moistened. Do not overmix. Stir in raisins and fill prepared muffin pans 3/4 full. Bake 15 to 20 minutes. Makes 12 muffins.
Combine the first 7 ingredients. Mix the remaining ingredients for topping. Put topping on. Bake at 350° for 30 to 40 minutes.
Combine soups, mayonnaise, lemon juice and curry powder in small saucepan. Heat until just warm. In 3 quart baking dish, layer broccoli, chicken, soup mixture, water chestnuts, bread crumbs, cheese and almonds. Repeat. Bake at 350° for 30 minutes.
Wash, core, peel and thinly slice apples. Brush slices with lemon juice. Toss apple slices with a mixture of the sugar, flour, cinnamon and salt. Fill pastry shell with apple mixture and dot with butter. Cover apples with second pastry. Prick top crust with fork. Bake at 450° for 10 minutes. Reduce heat to 350° and bake about 40 minutes longer.
Put popcorn in large bowl. In a saucepan, combine oleo, syrup and candies. Bring to a boil over medium heat stirring constantly. Boil 5 minutes. Pour over popcorn and mix. Turn into baking pan. When cold, break in pieces. Store in plastic bags. Rice Krispies can be used.
Cream butter, shortening and sugar. Add eggs, one at a time. Mix well. Add sifted flour and baking powder, alternating with milk to first mixture. Then add vanilla. Pour into greased and floured tube pan. Place in cold oven. Bake at 350° for 1 hour and 15 minutes.
Melt yeast in warm water. Combine all ingredients. Store in refrigerator. Use as much as needed at time until all used up.
Stir together sugar, vinegar and butter. Add egg yolks. Stir slowly and constantly over medium-low heat until just below the boiling point. Mixture will be blended and thickened. Cool completely. Combine and stir in all other ingredients. Serve with raw vegetables.
Melt caramels and 1/3 cup evaporated milk; set aside. Mix cake mix and rest of milk, butter and pecans. Put 1/2 of cake mix in a greased 9 x 13-inch pan. Bake for 8 minutes at 350°. Remove from oven and sprinkle chocolate chips over cake, then drizzle caramel mixture on top. Pour remaining cake mix on top of caramels. Bake 18 minutes more at 350°.
In saucepan, cook green pepper with garlic in oil until tender. Blend in soup and pineapple juice. Add chicken, pineapple and soy sauce. Heat and serve over rice. Top with almonds. Serves 6.
Take oil, garlic, onion and pepper and saute to get aroma. Place cleaned chicken pieces in pot. Brown. Add 1 can crushed tomatoes and sprinkle oregano. Add 2 to 3 bay leaves. Let cook for 10 minutes. Then add potatoes. Cook until potatoes are soft enough.
Put a thin layer of stuffing mix in a buttered casserole. Mix all other ingredients and pour onto stuffing mix layer. Top with remaining stuffing mix. Dot with butter. Bake in a 350° oven for 35 minutes. Makes 6 servings.
Cook rice according to instructions and add sausages (cut up or whole), about halfway through. Stir occasionally until done.
In large saucepan, bring corn syrup to a boil. Remove from heat. Stir in peanut butter until well blended. Gently add Crispix; stir until well coated. Spread cereal mixture onto well-greased 10 x 15-inch pan. Melt chocolate over low heat, stirring constantly until melted. Drizzle over top of cereal mixture. Chill. Break cereal mixture into bite-size pieces.
Cook noodles in boiling water; drain. Fry all remaining ingredients. Alternate layer of noodles, then a layer of meat, then a layer of noodles. Pour tomato soup on top of noodles. Bake at 350° for 30 minutes.
Pour boiling water over raisins. Add soda; let cool. Sift flour into extra large mixing bowl. Save 1/2 cup flour for nuts. Add salt, cereals and floured nuts. Cream Crisco and sugar. Add eggs and buttermilk. Fold in raisin mixture. Add all at once to dry ingredients. Mix until moistened. Cover. Store in refrigerator. When needed, fill muffin cups 2/3 full and bake at 375°. Refrigerate unused portion.
Fry bacon and chip up. Set aside. Boil egg noodles in margarine until tender; drain. Mix eggs and Parmesan cheese by hand. Mix in whipping cream until smooth. Pour over egg mixture and noodles in casserole dish. Sprinkle bacon and Cheddar cheese on top and bake at 350° for 5 minutes.