HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil sugar, Karo syrup and water together very, very slowly until it reaches 300 degrees. Spread 4 cups Jiffy peanut butter in a large pan. Pour syrup over peanut butter and stir with wooden spoons as fast as possible. Work up into a ball - pull out until it looks like a rope and cut with scissors. Work with half a ball at a time.
Brown meat and onions, then drain grease. Then add the rest of the ingredients over medium heat. Serve with Fritos chips.
Mix together. Put sliced or strips of American cheese on top. Bake at 325° for 1 hour or at 20 minutes on High in microwave.
In a bowl, mix lime Jell-O with boiling water. Stir until dissolved. Add pineapple and cool. In a blender, mix milk, mayonnaise, cottage cheese and horseradish. Blend very little. Add cooled Jell-O mixture and blend slightly. Add nuts to mixture. Pour in mold or pan and place in refrigerator to set.
Brown ground beef and onion; drain excess grease. Stir in seasonings. Add tomatoes, mushroom soup and rice; mix well. Simmer 5 minutes, stirring occasionally. Top with cheese slices. Replace top and simmer another 2 to 3 minutes. Serves 4 to 5.
Pour Jell-O into boiling water. Let cool. Crush bananas, thawed berries and chopped pecans. Add to Jell-O mixture. Pour 1/2 the mixture into a pan and chill. Spread sour cream and then top with remainder of Jell-O. Top with Cool Whip after chilling.
Combine dry ingredients. Combine other ingredients and add to dry ingredients, stirring until moist. Bake at 400° for 15 minutes.
Brown meat. Drain grease off. Put in large saucepan and add all the other ingredients. Simmer long enough to soften the noodles.
Pour pineapple and milk into 4-quart ice cream freezer. Fill to fill line with Orange Crush. Freeze in churn as you would ice cream.
Saute onions in oil and butter. Add Prosciutto and cook for 1 minute. Add tomatoes and simmer for 25 minutes. Add to cooked pasta.
Roll out sugar dough mix in pizza pan. Bake 10 to 12 minutes at 350°. Mix cream cheese, milk and 1/2 cup sugar; spread onto cooled dough. Slice fruit and spread on top of pizza. Mix together orange juice, lemon juice, cornstarch and 1/4 cup sugar. Bring to a boil and stir over medium heat until thick. Let cool and spread on top of fruit. Chill 1 hour before serving.
Lay chicken breasts or pieces of chicken over the mixture. Sprinkle with 1 package of dry onion soup mix. Bake at 350° for 1 1/2 hours in a well-greased 13 x 9-inch pan.
Brown meat and drain. Defrost vegetables slightly. Add vegetables and juice and season to taste. Simmer for 1 hour, adding water, if needed. Excellent reheated.
Make jello. Add strawberries. When this starts to gel, fold in the Cool Whip. Break angel food cake into a large bowl. Using a wooden spoon, gently fold Cool Whip mixture into the cake pieces. Pour into serving dish. Garnish as desired. Chill.
Combine all ingredients in saucepan. Cook until the mixture boils. Cool and pour over two pints fresh strawberries arranged in pie crust. Top with Cool Whip.
Heat oven to 350°. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Serve with crackers or tortilla chips.
Mash meat in a bowl; put in egg and crumbled crackers. Add 1/2 bottle of Heinz 57 sauce, salt and pepper. Mix together with spoon. Spread in bowl or casserole dish. Pour remaining 57 sauce on top; spread across the top. Bake at 350° for 30 minutes or until done.
Whip the cream. Beat together sugar, vanilla and cream cheese; fold in whipped cream and pineapple. Line the sides and bottom of a 9-inch pan with ladyfingers. Chill several hours. Spread pie filling over top. Yields 10 servings.
Wash chicken breasts and dry carefully; rub with lemon. Heat oil in large frying pan over moderate heat. Add chicken and brown lightly on all sides. Remove to 2-quart baking dish. Cook onion 1 minute in pan; stir in flour, salt and curry powder; add chicken broth, milk and Kitchen Bouquet. Stir constantly until sauce thickens and boils. Pour sauce over chicken and cover dish. Bake at 350° until chicken is tender (about 45 minutes).
Mix all together and bake in an unbaked pie shell at 325° for 50 to 60 minutes.
Stir corn, salt, pepper and flour in with well beaten egg yolks. Fold in 3 egg whites, stiffly beaten. Fry in salad oil until brown on both sides.
Brown chops. Spread the uncooked rice in bottom of baking dish. Reserve 1 tablespoon seasonings from onion soup mix. Sprinkle rest over rice. Drain mushrooms; reserve liquid. Pour mushrooms over rice. Add hot water to reserved liquid to make 2 cups; pour over rice. Arrange browned chops on top; sprinkle with reserved soup mix. Cover with foil. Bake at 350° for 45 minutes. Remove foil; cook 10 minutes longer, until liquid evaporates.
*If cake mix does not call for oil, use 3/4 cup margarine instead of 1/4 cup.
Prepare spaghetti as directed on box. Rinse in cool water in colander. Toss in remaining ingredients. Chill for 2 hours.
Put beef bites into crock-pot. Mix mustard and jelly in separate bowl. Pour into crock-pot. Cover and cook on high for 20 minutes. Switch to lowest setting and continue cooking for two hours. Stir periodically to keep from sticking.
Mix ingredients and put in medium-size casserole dish. Top with Ritz crackers. Bake 15 to 20 minutes at 400°.
Combine chicken, white sauce, egg yolk, lemon juice and seasonings. Cool. Form in cones, cylinders or balls. Roll in crumbs. Dip in egg, diluted with water. Roll in crumbs again. Fry in deep fat at 385° about 2 minutes. Drain on paper towel. Serves 8.
Cook sugar and water for 5 minutes. Add other ingredients. Cover and let stand for 1 hour. Strain and store in refrigerator. When serving, add ginger ale or Tom Collins mix. Serve over ice. Makes 6 to 8 glasses.
Melt oleo in an 8 x 8 x 2-inch pan. Mix flour, baking powder, milk, sugar and salt. Add to melted oleo. Add canned peaches. Bake at 350° for 30 minutes. Top with Cool Whip.
Preheat oven to 325°. Melt margarine in 9 x 13-inch pan. Chop frozen broccoli in food processor. Mix all ingredients together and pour into pan with melted margarine. Bake 40 to 45 minutes.
Grease bottom of a 13 x 9-inch casserole dish. Place chicken in pan and put slices of cheese on top. Combine soup and wine or juice. Add to chicken. Sprinkle stuffing over all. Drizzle 1/4 cup melted butter on top. Bake at 350° for 45 minutes, uncovered.
Heat oil in a large frying pan. Saute onions and pork for a few minutes. Add rice and thin soy sauce. Mix well. In the middle, add eggs. Toss together until eggs are done.
Place broccoli in 1-quart covered casserole dish. Microwave on High for 3 minutes. Drain. Add onion; stir gently. Cover and cook 3 minutes. Add soup; stir gently. Cover and cook 3 minutes. Add cheese and rice. Cook 1 to 2 minutes.
Bake in ovenproof bowl 20 minutes at 350° to 400°. Serve with Triscuits.
In large frying pan over medium heat, heat olive oil. Remove the sausage meat from the casing and cook it in the pan, breaking it up into small pieces with the back of a spoon. Add peas, mushrooms and wine and simmer for 5 minutes. Add cream to the pan; bring to a very gentle boil and let simmer for about 10 minutes, stirring frequently, until the sauce reduces and thickens slightly. In a large pot of salted boiling water, cook the tortellini for 12 to 15 minutes. Drain and add the tortellini to the sauce and stir for a minute to mix thoroughly and heat through. Serves 2.
Preheat oven to 325°. Grease and flour a 10-inch tube pan. Melt candy bars and butter, stirring frequently in large, heavy Dutch oven over low heat. Remove from heat and stir in sugar. Combine egg yolks, buttermilk and baking soda in a small bowl until blended. Combine flour and salt in another bowl, add to candy mixture alternately with ingredients. Stir in pecans.
Drain apricots and place in baking dish, turned up. Sprinkle a mixture of crushed Ritz crackers and brown sugar. Melt oleo and pour over apricots. Bake at 350° for 20 minutes.
Cream together well shortening, sugars and eggs. Add remaining ingredients. Drop on ungreased cookie sheet. Bake at 325° for 10 to 15 minutes.
Place first 6 ingredients in a small saucepan. Bring to a boil. Let cool. Place remaining ingredients in a large bowl. Pour sauce over vegetables. Stir gently to mix. Cover and chill for several hours before serving.
Melt butter and chocolate in saucepan. Remove from heat; stir in sugar. Add eggs one at a time, stirring in between. Add vanilla, flour and nuts; blend until mixed. Bake at 350° in a greased 8 x 8 x 2-inch pan for 30 minutes.
Cook macaroni until tender, then drain. Drain juice from pineapple and oranges and save juice. Cook juice, 3/4 c. sugar, flour and eggs until thick. Pour over macaroni. Let refrigerate overnight. Add Cool Whip, cherries (cut up), oranges and pineapple (cut up). Refrigerate until cold. Tastes just like a fruit salad.
Mix ingredients. Place in buttered pan (9 x 13-inch). Bake at 350° for 40 minutes. Cut while hot.
Beat egg with fork to combine. Sprinkle Italian flavored bread crumbs on a sheet of waxed paper. Dip chicken breasts into egg, then crumbs, turning until it is completely coated. In a large skillet, heat the oil with the garlic over medium-medium high heat. Add chicken and saute 4 minutes on each side until golden brown. Pour spaghetti sauce around chicken. Top each piece of chicken with a slice of cheese. Simmer, covered, 5 minutes or until cheese is melted.
Combine all ingredients but cheese and ham. On wax paper or foil, pat meat into a 12 x 10-inch rectangle. Arrange ham on top and then sprinkle shredded cheese over ham. Starting from the short end, roll up meat (using the paper to lift). Seal ends and edges. Place seam side down in a 9 x 13-inch pan. Bake at 350° for 1 1/4 hours. Place cheese wedges on top and return to oven for 5 minutes. Serves 8.
Bring ingredients to a boil. Pour over washed and dried cukes packed in quart jars. (Place one stalk dill at bottom of jar and one on top.)
Dissolve jello in hot water; add frozen juice. Put into punch bowl. Add cold water. Add ginger ale when ready to serve.
Cream the butter. Add sugar gradually, then add unbeaten eggs, one at a time. Stir well. Add vanilla. Pour into uncooked pie shell. Bake for 10 minutes at 400°. Reduce heat to 250° and bake 35 minutes longer.
Bake cake according to directions in a 9 x 13-inch pan. While cake is still warm, pierce with fork and pour condensed milk mixed with pina colada mix over cake. Let cool and ice with Cool Whip. Sprinkle with coconut and refrigerate.
Mix flour, sugar and salt. Beat eggs well and add to milk. Add to dry mixture. Add corn. Spray 2-quart casserole with Pam. Pour in mixture and bake at 350° for 1 hour. Stir from bottom several times during first 1/2 hour and then do not stir again.
Saute onion, celery, green pepper and garlic in butter or olive oil until tender. Add the next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley. Simmer, uncovered, until shrimp are cooked, about 10 minutes.
Crush wafers; add other ingredients. Add milk last. Mix well. Pack into tube pan lined with wax paper. Chill.
Preheat oven to 450°. In a 9 x 13-inch baking pan, combine all ingredients until evenly coated. Bake, uncovered, stirring occasionally for 40 minutes or until potatoes are tender and golden brown.
Grind all ingredients and add as much of the pepper juice as you desire. Put in pot and cook about 10 minutes. Add green food coloring. Put in jars and seal.
Dissolve Jell-O in 1 cup boiling water; stir in strawberry mixture until slightly jelled.
Cook sausage. Grease a 9 x 13-inch pan with butter. Mix eggs, milk and cheese together. Tear bread and add. Add sausage. Refrigerate overnight. Bake at 350° for 1 hour.
In small baking pan melt the oleo and sprinkle with all other ingredients. Press Hungry Jack biscuits onto mixture, turning over so both sides are coated. Bake 10 to 12 minutes at 350°. Very good with Italian food or stew.
Boil potatoes, either peeled or not, for 10 minutes; drain. Let cool. Cut into strips. Preheat oven to 400°. Spray cookie sheet with vegetable spray. Place potatoes on sheet so they're not touching. Spray potatoes with vegetable spray and sprinkle seasoned salt over them. Bake 30 minutes.
Cook spinach according to package directions, omitting salt. Drain thoroughly, reserving 1/2 cup liquid. Set aside. Melt 1/4 cup butter in a saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Add reserved spinach liquid, milk and next 6 ingredients, stirring until cheese melts. Spoon into a lightly greased 1 1/2-quart casserole. Combine breadcrumbs and 1 teaspoon butter; sprinkle over spinach mixture. Bake at 350° for 25 minutes or until thoroughly heated. Serve hot with crackers or vegetables.
Cream together oleo, Crisco, sugar and egg yolks. Combine flour, soda and salt and add alternately with buttermilk. Beat egg whites and fold in. This makes 3 layers. Bake at 350° for 25 minutes.
Mix flour and baking soda. Set aside. Mix vanilla, bananas, sugar and eggs. Beat well. Stir in butter, cereal and flour mixture. Pour into a greased loaf pan. Bake at 350° for 1 hour or until toothpick comes out clean. Can also be baked in muffin pan for muffins.
Cook noodles according to package directions for 4 minutes; drain. In a large bowl, stir together remaining ingredients except 1/4 cup Cheddar cheese. Stir in hot noodles; spoon into 2-quart baking dish. Bake 20 minutes at 350°. Sprinkle remaining cheese on top. Sprinkle generously with paprika. Bake 10 minutes or until hot and bubbly.
Mix ingredients. Bake in 9 x 13-inch pan at 350° for 50 to 55 minutes.
Combine cream cheese and salad dressing, mixing until well blended. Add next 3 ingredients; mix well. Chill. Place drinking glass in center of serving platter. Dip rounded tablespoonfuls of mixture to form ring around glass; smooth with spatula. Remove glass. Garnish with chipped parsley and pimento just before serving, if desired. Serve with crackers.
Break beans into bite size and boil until tender; drain. Boil potatoes whole until tender; drain and cut into chunks. Cool slightly. Add olives and stir. Mix all other spices and oil in a separate bowl. Let stand 10 minutes, then stir into beans and potatoes. Mix thoroughly; let sit a few more minutes. If you want, you can garnish with a few small pieces of pimento or red bell pepper.
Dissolve jello and pour in fruit and nuts. Pour half of mixture into 9 x 13 pan. Chill until firm. Store other mixture at room temperature. Prepare cheesecake according to package directions. Spoon over chilled filling. Top with remaining jello mixture and chill.
Cook pasta; drain and put in large bowl. Add all other ingredients. Toss and serve. It's also terrific the next day!
Beat eggs and sugar. Add vanilla and evaporated milk. Pour in mixer can. Fill to fill line or 2/3 full with homogenized milk.
Saute hog dogs, onion and green pepper in margarine until onion is soft. Cook macaroni in boiling water. Drain. Add to hot dog mixture. Stir in milk, salt and thyme. Stir in tomato sauce and 2 1/2 cups of cheese. Pour into 4-quart ovenproof dish. Bake at 350° for 20 minutes. Top with remaining cheese. Bake 10 minutes longer.
Sprinkle pork roast with lemon pepper. Sprinkle pork roast with 1 Tbsp. flour. Dust a large oven bag with additional flour. Cut six 1/2 in. slits in bag. Roast at 375 degrees for 1 hour. Combine honey, lemon juice, and brown sugar. (Put juice into pan from bag.) Place sweet potatoes around roast. Spoon mix over roast and potatoes. Sprinkle with nutmeg. Cover and roast to 1 - 1 1/4 hour until tender. Arrange apples, cut side up, on top of potatoes. Cut slit in orange slices and twist, arrange around roast. Cook until tender for 15 to 20 minutes.
Heat oven to 350°. Spray 9 x 11 x 2 pan with Pam or other nonstick spray. Mix applesauce, sugar, egg whites and vanilla. Mix in flour, baking powder and salt. Stir in apples and nuts. Spread in pan and bake for 35 to 40 minutes.
Preheat oven to 375°. Place paper liner in muffin pan or grease. Combine flour, sugar, baking powder, baking soda, salt and nutmeg. Sift in large bowl. Stir in bananas, milk, oil, egg and nuts. Stir until batter is moist. Spoon into muffin pan. Bake for about 20 minutes.
Wash and cut up peppers, discarding all insides. Grind the peppers and onions together and cover with boiling water. Let stand 5 minutes and drain in colander until dry.
Cook all meat together. A pressure cooker may be used. Cook until meat is tender and falls apart; cool. Take out bones; set aside, retaining all broth. Chop potatoes and onions into 1-inch cubes. Cook potatoes, onions and whole kernel corn together until tender in large boiler, using enough water to cover contents and prevent scorching. Add boned meat and 2 quarts broth from meat into Irish potatoes, onions and corn. A large canner or large pressure cooker bottom will be needed to cook contents. Add all seasonings. Cook on low for 2 hours. Thicken with 6 slices of bread, if needed. Makes about 10 to 12 quarts. Stir this mixture often while cooking to prevent scorching.
Mix all ingredients thoroughly. Stir about 1 cup banana chunks into batter. Heat 2 to 3 inches of oil in a deep fat fryer. Drop batter by tablespoonfuls into hot oil and fry until done, about 5 minutes. Drain on paper towels. Roll in powdered sugar glaze.
With electric mixer, cream shortening. Add sugar and egg and beat well. In separate bowl, mix together flour, spices, salt and baking soda. Stir flour mixture into creamed shortening mixture. Mix in persimmon pulp, raisins and nuts. Drop by spoonfuls, 2-inches apart, onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 3 dozen cookies.
Bring water, salt and butter to a boil. Add rice; set aside. Thaw broccoli. In large mixing bowl combine broccoli, soup, milk, rice and Cheez Whiz. Pour into large casserole dish. Bake 1 hour at 350°.
In large bowl, combine all ingredients; mix well. Pour into an electric ice cream freezer container. Freeze according to manufacturer's instructions. Store leftovers in freezer. Makes about 2 1/2 quarts.
Cook, drain and squeeze water out of spinach. Add other ingredients and mix; chill. Form balls tablespoon size. Bake at 300° for 20 to 30 minutes. Serve warm.
Mix sugar, milk, margarine and cocoa in a saucepan. Bring to a boil. Boil 1 1/2 minutes, stirring constantly. Remove from heat. Add oatmeal, peanut butter, raisins and vanilla. Cool and spoon onto waxed paper.
Mix all together with the exception of cracker crumbs. Put into buttered casserole dish. Top with cracker crumbs. Bake at 350° for 45 minutes.
Boil chicken until tender. Remove chicken from bone and save broth (3 cups). Combine all remaining ingredients together with chicken and broth. Pour into buttered casserole dish and bake 40 minutes at 350°.
Crush Oreos fine. Whip butter and cream cheese. Whip pudding with milk until thick. Add pudding with cream cheese mixture. Mix well. Start with layer of cookies in the bottom of pail or dish; then a layer of pudding mixture; continue to layer. Finish top with cookies. Refrigerate until ready to serve.
Clean chicken; cook in slow cooker 6 hours. Debone chicken and set aside. Use 3 to 4 cups of broth; add chopped celery and hard-boiled eggs (chopped), then add cream of chicken and simmer until done. Roll biscuits out and place on bottom of pan. Spread chicken; add broth mix. Roll rest of biscuits and lay on top of chicken. Bake at 375° until bread is a light brown.
Brown ground beef. Cook onion over low heat in skillet; add to meat. Simmer with seasonings 10 minutes. Add all ingredients in crock-pot. Cook on low for 8 hours.
In a large mixing bowl, dissolve yeast in warm water. Beat in milk, sugar, butter, orange peel and salt; mix well. Add the zucchini, raisins, whole-wheat flour, cardamom and enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours. Punch dough down. Shape into a loaf. Place in greased 9 x 5 x 3 loaf pan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 40 to 45 minutes or until golden brown. Remove from pan to cool on a wire rack.
Preheat oven to 350°. Pour buttermilk into shallow bowl; add chicken and turn to coat. On paper plate combine cornflake crumbs and sesame seed. Dredge chicken in crumbs/seed mixture. Arrange chicken on nonstick baking sheet until chicken is brown and crispy, about 40 minutes.
Brown ground beef and onion in heavy pan. Drain grease. Add remaining ingredients and salt to taste. Simmer 20 minutes. Serve on toasted hamburger buns with sliced hamburger pickles. Makes 6 sandwiches.
Prepare rice as directed. Combine eggs, milk, garlic salt and pepper. Stir in rice, Mozzarella cheese, onion, pimento and jalapeno peppers. Spoon into an 8-inch pie plate coated with nonstick cooking spray. Bake at 350° for 30 to 35 minutes or until inserted knife near center comes out clean. Sprinkle with Parmesan cheese. Let stand for 10 minutes. Serve. Makes 2 servings.
Place chitterlings in Dutch oven and add enough water to cover. Add salt and red pepper and mix. Cover and cook over medium heat for 1 hour or until fork-tender. Drain well. Mix together the eggs, flour and evaporated milk to make batter. Dip chitterlings in batter to coat and fry in hot oil in large skillet to brown, turning once. Serve hot. Yields 8 to 10 servings.
Cream all together until light and fluffy. Place in a graham cracker crust. Top with a can of cherry pie filling or other flavor.
Wash and trim beans; cut in half. Heat oil in large saucepan. Layer beans, onions, lemon juice, salt, pepper, bread crumbs and herbs (reserve 1/2 cup parsley for garnish). Last layer should be beans. Add water; cook over low heat for 30 to 35 minutes, until beans are tender. Garnish with parsley; cool. Serve cold as accompaniment to main dish. Yield: 6 servings.
Mix graham crackers, powdered sugar, peanut butter and margarine. Pat in 9 x 13-inch cake pan. Melt chocolate chips or almond bark in double boiler or microwave. Pour over other ingredients in pan. Cool until set and cut into squares.
In a skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Add water and seasonings. Bring to a boil. Reduce heat. Simmer, uncovered, for 15 minutes or until water is absorbed. Yield: 2 1/2 cups.
Fry pork or sausage; drain off fat. Add ham, corned beef, onion, parsley and salt. Fry until brown. Stir in mustard, salt and flour. Cook 10 minutes and cool. Add kraut and 1 cup juice. Mold into bite size balls. Dip in beaten egg and roll in bread crumbs. Deep fry until golden brown. Makes about 100 balls. (They freeze well.)
Cut into 1-inch pieces and cook until tender. Melt butter; mix in flour and milk to make a smooth cream. Pour over potatoes and stir gently until covered. Salt and pepper to taste. Serve immediately.
Heat oil in a wide frying pan over medium heat. Add onions, nutmeg and salt; cook, stirring occasionally, until onions are very soft and lightly browned. Remove from heat and let cool. Meanwhile, prepare tart shells, add onions to eggs, then divide mixture evenly between shells. Trim off dough about 1/2-inch above filling. On a floured board, roll out trimmings, cut them into 3/4-inch wide strips and weave strips over each tart to make a lattice topping. Fill spaces between lattice with olive and pimiento slices. Bake in a 400° oven for 20 to 30 minutes or until pastry is golden. Let cool briefly before cutting into wedges to serve. Makes 2 tarts.
Peel and devein shrimp; set aside. Cook onion, garlic and butter over medium heat, stirring constantly, for 3 to 4 minutes. Add tarragon, lemon juice, hot sauce, steak sauce and Worcestershire sauce. Bring to a boil. Add shrimp. Stir and cook 5 to 6 minutes, until shrimp turns pink. Sprinkle with parsley. Serve over rice.