HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes in skin until tender. Test with fork. Cool, then peel and chop in chunks. Thin slice celery widthwise. Thin chop onions and pickles. Mix all in large container with enough mayonnaise to be very moist. Salt and pepper to taste; stir well. Slice eggs and stir in.
Cream shortening. Slowly add the sugar and beat well. Add the eggs, one at a time, and beat thoroughly. Add the bananas and nuts. Alternately add the sifted flour ingredients and the milk. Bake in two small or one large loaf pan in moderate oven at 350° for one hour. Grease tin.
Mix all ingredients; form in balls or rolls. Cover with chopped parsley or pecans. Freezes well.
Cook onion and celery in butter until tender. Add mixture to cornbread in a large pan. Sprinkle with seasonings which have been mixed together. Toss together to mix.
Preheat oven to 450. Cut butter into 1 tablespoon pieces. Set aside.
Cook together potatoes, carrots, onions and celery until almost tender. Make hamburger into cakes or balls and fry until just done. Remove hamburger and brown flour in skillet. Drain water from vegetables into skillet and cook until thickened. Put hamburger in baking dish; put vegetables on top and cover with gravy. Put in microwave on High for 7 minutes or in oven at 350° for 20 minutes.
Cook macaroni until done. Drain tuna. Mix celery, onion, pepper and apple in bowl with mayonnaise. In large bowl, mix macaroni and tuna, then add other mixture. Stir until all ingredients are blended. This salad is best if refrigerated overnight. Garnish with tomatoes and radishes.
Brown meat; drain. Add rest of ingredients; mix well. Bake for 1/2 hour at 350°. Or, you may finish cooking in pan on low.
Put shortening in deep skillet or Dutch oven. When hot, add okra, onions and garlic. Add salt and pepper. Let fry in open skillet on medium heat. Turn over once or twice. Add tomatoes and tomato sauce. Cook 10 minutes. Add chicken, boiled. Add sausage and dry shrimp. Cook 10 minutes. Add shrimp last. Cook 20 minutes, covered. Serve with rice.
Use as many pork chops as needed. Spread small amount of mustard onto each chop. Bread in flour and fry in Crisco until well done and browned. Drain and add cream of mushroom soup (measure in soup cans). Simmer on low heat in pot until soup thickens.
Mix all ingredients together. Pour into 2 greased and floured loaf pans. Bake 1 hour at 350° or a little longer, if needed.
Spray Bundt pan with Pam. Sprinkle nuts in pan; place rolls over that. Mix dry pudding, cinnamon and brown sugar; sprinkle on top of rolls and dot with stick of butter. Let rise overnight. Bake 30 to 35 minutes at 350°. Turn rolls out on serving dish.
Mix the sugar, salt, eggs, cinnamon, oil and grated carrots. combine the flour and soda and add to the first mixture. Mix well and gently stir in the raisins. Bake in a 9 x 13 pan at 350° for 30-40 minutes.
Combine all ingredients in small mixing bowl and mix at medium speed of mixer until well blended. Makes 2 cups.
Preheat oven to 350°. Spray 2-quart casserole dish with nonstick cooking spray and set aside. In 3-quart saucepan, combine all ingredients except broccoli and salt. Cook, stirring constantly until cheese and margarine are melted. Add broccoli and salt; cook, stirring frequently until broccoli is heated, approximately 2 minutes. Turn into casserole dish and bake about 30 minutes until mixture is heated and broccoli is tender. Makes 4 servings.
Dredge turkey in flour. In a large skillet heat oil over medium-high heat. Add cutlets and saute 1 1/2 minutes or until juices run clear when pricked with a fork. Transfer to a plate. Lower heat. Add sugar to skillet and swirl 1 minute until amber. Stir in vinegar and cook 1 minute until sugar is melted. Add broth. Increase heat to high and cook 2 minutes. Lower heat. Add mint and turkey. Cook 1 minute until turkey is heated through. Serves 4.
Cream oleo and sugar; add syrup and salt. Beat well. Beat in 1 egg at a time; add pecans. Pour in 9-inch shell and bake in 350° oven for 50 minutes.
Beat together eggs, milk, brown sugar, vanilla and cinnamon. Spread rice into a buttered 8-inch square pan. Sprinkle raisins over rice. Pour egg mixture evenly over top. Bake in preheated 350° oven for 25 to 30 minutes. Serve hot, warm or cold. Top with yogurt or sour cream if desired. Makes 6 servings.
Brown doves in heavy skillet in melted butter. Remove doves to baking dish, breast down. Add flour to skillet and stir well. Slowly add chicken broth, sherry, salt and pepper; blend well and pour over doves. Cover baking dish and bake at 350° for at least 1 hour. Serves 4.
Combine chili, ham, tomatoes, mixed vegetables, onion and chili powder in 3-quart glass casserole; mix well. Cover. Microwave on High for 15 minutes or until hot, stirring every 5 minutes.
Mix together good. Roll in pecans (nuts) and parsley flakes. Top with a pimento. Serve with crackers.
Place squash, onion and pepper in a colander over a saucepan containing 1-inch of boiling water and steam vegetables, covered, for 10 minutes or until they are tender. Transfer with slotted spoon to a bowl and stir in butter, softened crushed crackers, eggs, salt and pepper. Transfer mixture to a buttered 1-quart baking dish. Sprinkle top with Cheddar cheese. Bake in a preheated 375° oven for 45 minutes.
Mix all the ingredients with a fork. Bake at 375° for 40 minutes in an 8 x 4-inch baking pan. Butter immediately after taking out of oven.
Preheat oven to 350°. Grease 12-cup Bundt pan with 1 tablespoon butter. Place teaspoonfuls of orange marmalade in pan. Sprinkle with nuts. In small bowl, combine brown sugar and cinnamon. Mix well; set aside.
Cream butters and sugar well. Add beaten egg. Combine flour, soda, cream of tartar and salt. Add to creamed mixture. Add vanilla. Drop by teaspoons full on un-greased cookie sheet. Sprinkle on a little sugar. Or roll in a mixture of 2 tbsp sugar and 2 tsp cinnamon. Bake at 375° for 8-10 minutes or until lightly browned.
Rinse chicken; pat dry with paper towels. Place 1 piece of chicken between two pieces of plastic wrap. Working from the center to edges, pound lightly with flat side of meat mallet to about 1/4 inch thickness. Remove plastic wrap. Repeat with remaining chicken. Spray an unheated large skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 4-6 minutes or until tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm. Add mushrooms, onion, water and salt to skillet. Cook over medium heat about 3 minutes or until mushrooms are tender and most of liquid has evaporated. Add Marsala or sherry. Heat through. Spoon vegetables and liquid over chicken.
Sprinkle gelatine with water and place over low heat until clear. Chill to unbeaten egg white consistency. Mash avocado and blend in other ingredients. Stir in gelatin and chill.
Melt margarine and add the coconut. Press evenly into an ungreased 9-inch pie pan. Bake at 300° for 20 to 30 minutes or until golden brown.
Trim crusts from bread. Spread each slice with deviled ham. Roll up tightly. Brush with melted butter. Chill. Slice and serve with toothpicks to secure.
Blend ham, bread crumbs, egg, milk and ketchup; sprinkle in cloves. Put sugar and margarine in a loaf pan; heat until melted. Place halved pineapple slices on sugar and margarine in bottom of pan. Cover with ham mixture. Bake at 350° for about 30 minutes. Invert on platter to serve.
Cream butter and sugar. Add eggs. Beat in remaining ingredients. Chill dough one hour. Roll out on floured surface (we have always used a "Foley Pastry Frame"). Cut out shapes of uniform thinness. Bake at 350° on greased cookie sheet for 5, 7 to 10 minutes depending on thickness and oven.
Melt oleo in baking dish. Add peaches, sugar, flour and milk, stirring well in same baking dish. Bake at 350° for 45 minutes or until golden brown.
Cream shortening and sugar; add beaten egg. Mix well. Add diced apples, nuts and vanilla and then sifted dry ingredients. Grease and flour 8 x 8 x 2-inch pan. Bake in moderate oven (350°) for 40 to 45 minutes. Serve hot or cold with whipped cream.
Sprinkle baking soda over raisins. Pour boiling water over raisins and let stand until cool. Add the remaining ingredients. Mix well and pour into 3 ungreased cans (the kind veggies come in). Bake at 350° for 45 minutes. If larger cans are used, bake longer.
Roll out half of pastry and line a 9-inch pie plate. Place crackers in prepared crust.
Stir dressing ingredients together and cook until thick. Let cool. Mix into fruit and refrigerate.
Layer celery, onion, mushrooms, zucchini and crackers, spreading soup among layers. Sprinkle with salt and pepper to taste. Finish with crumbs and dot with butter. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Soften cream cheese with cherry juice.	Add cut up marshmallows, pineapple and cherries. Fold in whipping cream.
Grease a 9x13 inch pan. Unroll dough and press in bottom of pan and 1 inch up sides. Place pieces of string cheese along inside edge of dough. Fold dough over and around cheese; press dough edges to seal. Top crust with pizza sauce, pepperoni and cheese. Bake at 425° for 15 min. or until crust is golden brown and cheese melts.
Grease and flour a tube pan. Mix sugar, oil and eggs. Sift baking powder, cinnamon, flour, soda and salt. Add to sugar, oil and egg mixture. Add carrots and walnuts. Pour in pan and bake at 350° for 1 hour.
In a large pot, saute onion and green peppers in oil. Add hamburger, cook until not pink. Add all remaining ingredients. Heat on simmer for 3 hours.
Beat egg yolks until thick and lemon colored. Add gradually 1/4 cup sugar and vanilla. Beat whites until almost stiff; gradually add 1/2 cup sugar and beat until stiff. Fold yolks into whites. Sift flour, baking powder and salt together 3 times and add to mixture, folding in. Bake in greased waxed paper lined 15 1/2 x 10 1/2 x 1-inch jelly roll pan for about 12 minutes at 375°. Loosen sides, turn out on towel sprinkled with powdered sugar. Remove paper, trim crusts. Roll with sheet of paper inside of roll. Wrap in towel until cool. Unroll, remove paper, spread with jelly that is your family's favorite. Roll again, slice and serve for a really good treat.
Dissolve jello with water. Mix cream cheese and canned milk together. Add this to jello mixture. Place in refrigerator and let cool. When it begins to thicken, add pineapple, nuts and cherries that have been cut in half. Place in refrigerator and stir at intervals to keep fruit and nuts from coming to the top.
Heat oil in large skillet. Brown chicken. Remove and set aside. Add onion, green pepper and mushroom to skillet; saute 3 minutes. Add tomatoes (with liquid), curry powder, salt, garlic, cloves and Tabasco sauce. Return chicken pieces to skillet. Cover and simmer 45 minutes or until chicken is tender. Serve with crusty bread and green salad.
Place 8 tomato halves in a baking dish. Coat top halves with cooking spray. Bake tomato halves at 350° for 15 to 20 minutes. Sprinkle with Italian seasoning and top evenly with the dressing. Broil 3-inches from heat for 2 to 3 minutes or until tomatoes begin to brown. Yield: 8 servings.
Boil the broken corn cobs 1 minute and then drain. Add enough water to make 3 cups. Add Sure-Jell and bring to a boil. Add sugar and boil 2 to 3 minutes until it jells. Pour into glasses and cover with paraffin.
Mix all ingredients together except 1 cup cheese. Put in greased 7 x 11-inch Pyrex dish. Sprinkle cheese over top. Bake at 350° for 30 minutes or until set. (Gets better second or third day.)
Beat egg whites until very stiff. Beat in brown sugar and vanilla. Stir in pecans. Transfer coated pecans to greased pans. Bake at 250° for 30 minutes. Turn oven off and leave 30 minutes.
Grease iron skillet. Combine all ingredients; mix well. Pour in hot skillet. Bake in preheated oven at 350° for 45 minutes.
Brown ground beef and onions together; drain. Place in crock-pot. Add other ingredients and cook 2 hours on high, then turn to low and simmer until you are ready to eat.
Brown the roast in oven until most all the fat has browned well on 400°. While roast is browning, mix your dry soup mix with the cream of mushroom soup and water. Pour soup over roast and cover. Cook on 350° for 3 hours or until tender. Soup mix makes the gravy. (When I do this for Sunday dinner, I cook it on 250° during Sunday School and church; so tender you can cut it with a fork!)
Mix well and pour into a greased 9 x 13-inch pan. Bake in 350° oven for about 30 minutes. While still hot, add frosting.
Mix all ingredients. Bake at 350° for 1 hour in oblong pan.
Combine sugar, flour, vanilla and cream cheese. Beat until smooth. Add eggs one at a time. Pour 1/2 of mixture into bowl; add chocolate and stir. Dip spoon back and forth putting into pie shells. Swirl vanilla and chocolate portions together with knife. Bake at 325° for 45 minutes. Cool one hour. Chill 2 hours.
Preheat oven to 350°. Blend the softened cream cheese and 2 tablespoons melted butter until smooth. Add cubed chicken, salt, pepper, milk and pimiento; mix well.
Place fish in casserole dish. Mix in bowl the crackers, onion, butter, cheese, garlic salt and salt and pepper; pour over fish. Cook at 350° for 30 minutes.
Trim excess fat from chicken; place chicken in a 13 x 9 x 2-inch baking dish. Sprinkle with thyme, rosemary, basil and pepper. Pour wine around chicken. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes.
Beat eggs slightly; add rest of ingredients and turn into a well buttered pudding dish. Dot with butter and pepper. Bake until firm in slow oven and serve hot.
Cook noodles according to package directions. Drain; rinse in cold water and drain again. Set aside. heat milk over medium heat in a 2-quart saucepan. Add cream cheese and 1/2 stick of margarine. Cook, stirring constantly, until smooth. Remove from heat and allow to cool about 5 minutes. Then add sugar, oil and citrus peel. Mix well. Beat the eggs and stir into the cream sauce. Place the drained noodles into a large mixing container.
Bring sugar, milk and butter to full boil. Allow to cook about 1/2 to 1 minute. Remove from heat and add peanut butter until melted. Add oatmeal. Drop tablespoons of mixture on wax paper until hard.
In skillet, brown beef and green pepper until tender. Add soups and a small amount of water. Cook over low heat. Fill taco shells with meat mixture. Top with lettuce, chopped tomatoes, chopped onions and Cheddar cheese.
Combine the ingredients in the order they are listed. Chill thoroughly and serve in sherbet glasses. Garnish with more whipped cream and with a cherry and mint leaf.
Grind up beef and onion, then mix in remaining ingredients. Shape into a ball or process it and pour it in a bowl.
Drain pears, measuring syrup. Add water to syrup to make 1 1/2 cups; bring to a boil. Dice pears. Dissolve gelatin in hot liquid. Add ginger ale and lemon juice; pour 1 cup into mold. Chill until thickened. Arrange a few pear dices in mold, pushing them down into design depressions. (If using a design mold.) Beat cream cheese until smooth. Gradually blend in remaining gelatin. Chill until slightly thickened. Fold in remaining pear dices and the nuts. Spoon over gelatin in mold. Chill until firm, at least 4 hours.
Mix well. Will keep indefinitely. Use 2 to 3 teaspoons per hot water.
Mix egg yolks and sugar. Add flour and milk alternately. Mix well and add vanilla. Put in double boiler over medium-high heat. Cook until thick, keeping stirred. Add coconut. Pour into pie shells. Beat egg whites until almost stiff. Add 1/2 cup sugar. Beat again. Brown in oven. Makes 2 pies.
Pour over meat and put in fridge for 24 hours. Cover loosely. Bake at 325° for 1 hour. Remove cover to brown it.
Sift dry ingredients together. Mix all until well blended. Bake in greased 9 x 12-inch glass pan at 350° for 30 to 40 minutes.
Mix thoroughly and sprinkle over cake batter. Bake at 350° for 1 1/4 hours. Makes 1 loaf.
Combine first 5 ingredients in a large bowl. Set aside. Combine remaining	 ingredients. Pour over fruit mixture, stirring gently. Chill. Yields 6 servings.
Cook yellow cake mix as directed and cool. Crumble a layer of cool cake in a punch bowl. Mix pudding as directed. Spread over crumbled cake. Spread can of pineapple with juice over pudding. Add second layer of crumbled cake. Spread can of pie filling over cake. Top with container of Cool Whip. Sprinkle chopped nuts over top. Serve and get requests for seconds.
Grease 9-inch square pan. Lightly spoon flour into a measuring cup; level off. In large bowl combine 1/2 cup all-purpose flour, whole wheat flour, sugar, salt and yeast; blend well. In small saucepan, heat milk, water and shortening until very warm (120° to 130°). Add warm liquids to flour mixture. Stir by hand until dry ingredients are moistened. Stir in an additional 1/4 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with plastic wrap and towel. Let rise until doubled in size, about 1 1/4 hours. Yields 16 rolls; serving size, 1 roll.
Heat sugar, vinegar, salad oil and spices for 5 minutes. Pour over cabbage and mix thoroughly. Refrigerate. This will keep 5 or 6 weeks.
Combine crab meat, melted butter and mayonnaise dressing. Add eggs, well beaten, salt, pepper and Worcestershire sauce to taste.
Preheat oven to 350°. Combine 1 cup tomatoes with next 7 ingredients (1 cup tomatoes through chilies). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with the cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes. Yield: 4 1/2 cups.
Mix together and pour into a greased pan. Bake at 350° for 40 minutes.
Mix all ingredients together except black pepper and chopped nuts. Spread in baking dish. Sprinkle with black pepper and chopped nuts. Bake at 350° for 15 minutes.
Combine ice cream, rum, sugar and peaches in container of blender; process until smooth. Add ice to within 1 inch of container top; blend well. Yield: 5 cups.
In large mixing bowl, beat eggs until thick and lemon colored. Add the granulated sugar and beat until smooth. Stir in the oil and vanilla. Thoroughly stir together flour, baking powder, salt and soda. Add to egg mixture, alternating with buttermilk. Turn out onto a lightly floured surface and roll to a 1/2-inch thickness. Cut dough with floured doughnut cutter. Fry in deep hot fat (375°) until golden brown, about 3 minutes, turning once. Drain on paper towels. Serve plain or sprinkled with powdered sugar. Makes 24.
Drop the peppers into rapidly boiling, salted water and cook them, uncovered, until nearly tender, about 10 minutes. Drain well. Fill with desired combination of cooked food.
Cream together butter and sugar. Add eggs and vanilla; beat until light and fluffy. Sift flour, salt, baking powder and soda. Add these and sour cream to the butter and sugar mixture. Blend thoroughly. Stir in nuts. Chill. Drop by tablespoons on baking sheet. Bake at 400° for 10 to 12 minutes. Cool. Frost with butter frosting.
In a dutch oven or deep large skillet, heat oil and butter, add mushrooms and onion and saute 2-3 minutes. Mix flour and dry ingredients; sprinkle over meat and toss to coat meat. Add meat, chicken broth, beef bouillon cubes, celery seed, parsley (or celery leaves). Cook until it bubbles good; add evaporated milk, stirring well. Turn off and cover. Cook egg noodles as directed on package; drain. Gently fold sour cream into meat mixture. Serve immediately after adding the sour cream. Spoon onto egg noodles and serve with salad or vegetable and roll.
Sift dry ingredients. Add rest of ingredients and mix well. Bake in greased spindle cake pan for 1 hour and 15 minutes at 325°.
Soak the beans overnight in ample water. Drain the beans and cook in ample water with the baking soda. Bring to a boil and simmer for 20 minutes. Drain. Place beans in a 2-quart baking pot with a lid. Add salt pork and onion. Mix remaining ingredients with a cup of hot water and pour over the beans. Add enough additional hot water to cover the beans. Place the lidded baking pot in a 300° oven for about 4 hours, longer if the beans are not tender. Stir only once or twice during the cooking process and add more water to keep the beans moist. Do not drown them.
Mix together and let stand in refrigerator overnight. Bake 2 hours at 350°.
Saute mushrooms in butter. Cook onion and celery. Add mayonnaise while hot. In casserole dish, put 3 slices buttered cubed bread; add mushroom mixture. Add rest of bread layered. Pour egg mixture over; cover and refrigerate 1 hour or overnight. Spread soup over bread and sprinkle with cheese before baking. Bake at 350° for 45 minutes.
Mix all ingredients (debone chicken) except onion rings. Pour into 13 x 9 x 2-inch greased baking dish. Cook at 350° for 30 minutes. Pour onion rings and bake in oven until they are brown (about 5 minutes). Serve immediately.
Mix mayonnaise, sour cream and Zesty Italian mix until well blended. Stir peppers, refrigerate. Makes 2 1/4 cups.
Mix all ingredients together and beat well. Pour into four 8-inch greased and floured pans. Bake at 350° for 30 minutes.
Brown meat together and drain excess fat. Add next 3 ingredients. Mix ingredients and spoon onto buns. Top each with Mozzarella cheese, grated. Wrap each bun in aluminum foil and put in oven at 400° for 10 to 15 minutes until cheese melts.
Melt chocolate and butter in medium saucepan. Stir in sugar. Add eggs, vanilla and mint extract. Combine flour and baking powder. Add to butter mixture. Line 12 cupcake liners in muffin pan. Fill each with two tablespoons of batter. Bake at 350° for 13 to 15 minutes until toothpick barely comes out clean. Cool on rack. Dust with powdered sugar and top with a slice of strawberry.
Good for spinach salad or lettuce salad (romaine, iceberg or green leaf mixture).
Mix mayonnaise (whatever amount you want to make) with enough mustard to give it a light yellow color. Mix in a few drops of lemon juice to taste. Enjoy with potato chips.
Mix oil, sugar and eggs. Add dry ingredients to mixture. Add apples, pecans and vanilla. Mix well.
Mix jello with hot water. Add blueberries, cream cheese, sour cream, pineapple and sugar. Mix and let jell.
Brown beef and onion in butter over medium heat until the meat is brown and the onion is tender. Season to taste. Reserve liquid from mushrooms; add 1/2 cup milk or enough to make 1 cup. Stir mushrooms and liquid into meat and simmer for 2 hours. Place meat in 9 x 13-inch baking dish. Arrange potatoes over meat.
Cook together Ro-Tel tomatoes, taco sauce, pinto beans and ground beef. (I cook this in my crock-pot all day).
Heat the shortening (375°). Beat the oil, egg, milk and vanilla with a spoon. Mix in the flour, baking powder, salt and sugar. Drop by a teaspoon into hot shortening. Fry until golden brown. Drain on paper towel. Roll in sugar, cinnamon-sugar or powdered sugar.
Place split breast between waxed paper. Pound to 1/2-inch thickness. Spread each with 3 tablespoons cheese mixture. Dot with 1/2 teaspoon butter. Fold ends over filling. (Some will ooze out during baking.) Wrap 1 slice bacon around each roll. Place seam side down in shallow baking pan. Bake on top rack in 400° oven 40 minutes or until chicken is tender and juices run clear when meat is pierced. Broil about 5 minutes or until bacon is crisp and golden. Makes 6 servings. Per serving, 400 calories.
Mix sugar, water, butter and coconut flavoring; boil until clear. Poke holes in cake. Pour sauce over cake. Let stand about 4 hours, then take out of pan.
Cook macaroni according to package directions. Drain. Rinse with cold water. In a large bowl, combine macaroni, broccoli or zucchini, tomato and green onion. Add salad dressing; toss to coat. Cover and chill for 2 hours.
Cream butter and sugar together. Add remaining ingredients with sour milk being last. Mix and bake in a greased 9 x 9-inch pan at 350° for about 30 minutes. Double recipe for a 9 x 13-inch pan.
Saute ground beef and onion in large kettle until browned. Add potatoes, cabbage, carrots, celery, tomato juice, rice and bouillon with 1 1/2 cups water to beef mixture; season with basil, thyme, bay leaf, salt and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1 hour or until vegetables are tender.