HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except sour cream and chill well. Top with sour cream mixed with a hint of garlic, if desired. Serves 8 to 10.
Heat butter and sugar in saucepan until butter melts. Stir in flour until well blended. Remove from heat. Gradually add cream, then eggs, then baking powder. Make certain dry ingredients are incorporated. Combine with corn and pour into buttered 1 1/2-quart casserole. Bake, uncovered, at 350° for 45 minutes. Yield: 6 servings.
Make biscuits using 2 cups flour; cut in shortening. Stir in salt and baking powder. Add enough milk to mix ingredients together. You can then toss dough onto a floured surface, roll to 1/2-inch thick and cut biscuits (or) form balls of dough and put them on a cookie tray (flatten just a little). Dot each biscuit with butter, then sprinkle with garlic and Parmesan cheese. Cook for 10 to 12 minutes at 400°.
Combine first 8 ingredients and shape into bite-sized meatballs. Brown and serve with Appetizer Sauce.
Cook beef and onion in large skillet until meat is browned, stirring to crumble. Drain pan drippings and stir in tomato sauce, chili powder, steak sauce, salt and cumin. Bring to a boil. Reduce heat and simmer 30 minutes. Serve immediately over frankfurters in buns. Yield: 8 servings.
Drain oysters and set aside. Saute mushrooms in butter; add mushroom soup, oyster crackers, cheese, sherry and oysters. Mix well. Spoon into a lightly greased 1 1/4-quart casserole dish. Top with more cracker crumbs and dot with butter. Bake at 350° for about 20 minutes. Serves 4.
Mix pudding as package directs. Blend in the rest of the ingredients, except Oreos. Chop Oreos in food processor and alternate layers of pudding and Oreos.
Peel and core apples. Slice in quarters, then thin slices. Put rest	of ingredients (to taste) in another bowl. Dip in	mixture corn bread or white bread until soaked and place bread on bottom of pan (13 x 9-inch). Spoon on apple mixture. Place 2nd piece of bread on top. Put pan in another pan of water in oven and bake at 350° for 30 minutes.	Serve with whipped cream.
Be careful in your selection. Do not choose too young. When selected, give your entire thoughts to preparation for domestic use. Some wives insist upon keeping them in a pickle; others are constantly getting into hot water. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well-sweetened with love and seasoned with kisses.
In a bowl, combine egg, broccoli, corn, onion, salt and pepper. Melt butter in small saucepan; add stuffing mix, tossing to coat. Stir 3/4 cup of stuffing mixture into veggie mixture. Turn into ungreased 1-quart casserole. Sprinkle with remaining stuffing mixture. Bake, uncovered, in a 350° oven for 35 to 40 minutes. Yields 4 to 6 servings. Can be doubled; bake in a 13 x 9-inch pan.
In a large bowl put cool liquid (scalded milk, salt, shortening and sugar cooled to lukewarm); add dissolved yeast in 1/4 cup lukewarm water. Cool. Add to flour to make a batter. If dough is not stiff enough to knead, add more flour. It may take all four cups of flour. Cover; let rise until double in bulk.
Cook honey in a heavy bottomed pan until candy reaches 265°. Take off stove. Then stir in seed well. Butter a cookie sheet. Then pour mixture and spread evenly. When hardened, cut into pieces and enjoy.
In large bowl, mix the water, sugar and yeast. Then add the lukewarm margarine and Crisco. Also the beaten eggs. Then add the dry milk, flour and salt. Mix until you have a smooth dough. Cover and let rise for about 15 minutes. Punch down and knead until real smooth again. Let rise again until double in size. Spoon out dough and wrap it around sausages. Butter tops and let rise again. Bake at 375° until browned. Brush with oleo when done, cover with clean cloth until cool. Approximately 40 rolls.
In a mixing bowl, stir together first five ingredients. In another bowl, beat together egg, milk, oil and lemon juice. Add to dry ingredients, stirring just until moistened. Pour batter into two greased 6 x 3 x 2-inch loaf pans.
Bring cauliflower to a boil in salt water just until it starts to get soft. Drain well. Place in oblong baking dish. Spoon on tomato soup straight from can. Place Longhorn cheese on top of soup and top with tomato sauce. Sprinkle with oregano and then plenty of Parmesan cheese. Bake at 375° for 1 hour and 15 minutes.
Microwave chocolate morsels, butterscotch morsels and peanut butter in large microwave safe bowl on Medium-high (70% power) for 2 minutes; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool for 1 minute. Stir in marshmallows and nuts. Spread into foil-lined 13 x 9-inch baking pan. Chill until firm. Makes 48 squares.
Mix eggs and Eagle Brand milk well. Add sugar and vanilla and some milk. Put in ice cream freezer and add the rest of the milk-about 1/2 gallon. Put extra can of pet milk.
Heat oil in nonstick pan or wok. When oil is very hot, stir-fry carrot, beans and mushrooms 1 minute. Add bean curd, soy sauce and stock and bring to a boil. Thicken with cornstarch. Sprinkle with chopped green onions and remove to serving dish. Drizzle with sesame oil and serve immediately. Makes 1 to 2 servings.
Bring 2 cups of vegetable juice to a boil in a medium saucepan; remove from heat and add all of the gelatin, stirring until dissolved. Pour 2 cups of gelatin mixture into an oiled 11-cup ring mold. Let the remaining juice mixture stand at room temperature. Chill mixture in mold until the consistency of unbeaten egg whites. Press artichoke halves into thickened mixture around outside of mold; chill until firm.
Crust: Place 1/2 mixture in 9 x 13-inch pan. Smooth over 1/2 gallon ice cream. Top with rest of mixture, then freeze.
Mix cream or celery soup, sour cream and cream cheese or shredded cheese. Add to vegetables. Place in a casserole dish.
Put in 2-quart bowl and stir sugar and syrup together. Microwave on High for 4 minutes. Remove and stir in peanuts. Microwave on High 4 1/2 to 5 minutes, until light brown. Remove and add butter and vanilla. Microwave for 1 minute. Remove and add 1 teaspoon baking soda. Stir gently. Pour quickly into lightly greased cookie sheet. Let cool; break into pieces. Store in airtight container.
Mix Bisquick and milk together. Roll dough into pizza shape, then spread the sausage over the top. Roll up and wrap in foil. Store in refrigerator overnight. Slice and bake at 400° for 20 minutes.
Cream together butter and brown sugar. Slowly add remaining ingredients. Mix well. Drop by spoonfuls onto a greased cookie sheet and bake at 350 degrees for 10 to 12 minutes.
Combine flour, sugar, baking powder and salt. Mix together vegetable oil, milk, eggs, almond extract and vanilla. Add dry mixture to egg mixture; stir to moisten. Stir in poppy seed. Bake at 350° for 30 minutes.
Beat oleo with brown sugar. Add egg white and beat. Mix in dry ingredients along with yogurt and vanilla. Fold in dates and nuts. Drop on cookie sheet. Bake at 375° to 400° for 8 to 10 minutes. Frost if desired. Makes 40.
Heat vinegar, salt and sugar to dissolve sugar and salt. Add remaining ingredients. Beat with mixer.
In a large pot, boil 5 quarts water with Old Bay seasoning and onions. Add potatoes and boil 10 minutes. Add sausage and corn and boil 10 minutes or until potatoes are tender. Remove potatoes, sausage and corn with a slotted spoon. Add shrimp to pot and cook 3 to 5 minutes. Remove shrimp and serve with additional Old Bay seasoning, seafood cocktail sauce and butter. Serves 12.
Set your cream cheese out to soften. Add 3 or 4 tablespoons milk to whip in with cream cheese. Spread it on a round platter at least 13-inches (like pizza crust). Spread the jar of cocktail sauce over this. Layer shrimp then the rest of the ingredients. Serves 15 to 20.
In bowl, combine flour, sugar, salt, baking powder and baking soda. Cut in butter until coarse. Stir in raisins. Combine buttermilk and egg. Stir into dry ingredients just until moist. Turn into floured surface and knead lightly until smooth and shape into ball. Place in large Pyrex bowl. Cut in a 4-inch cross about 1/4-inch deep. Brush top with milk. Bake at 375° for 1 hour.
Cut fine and layer in this order: lettuce, cauliflower, onion and bacon.
Whip until all ingredients are spreadable. Chill. Use on crackers or heavy dipping chips.
Mix oil and sugar, beat well, add eggs, mix well. Sift flour, cinnamon, soda and baking powder together. Add dry ingredients to oil and sugar mixture and mix well. Stir in nuts and carrots (a small amount at a time.) Pour into Bundt pan and bake 1 hour at 350 degrees. For layers bake for 30 minutes.
Combine first 5 ingredients in shallow 2 quart casserole. Sprinkle with bouillon granules and toss. Dot with butter. Cover with plastic wrap. Fold back a small corner of wrap to allow steam to escape. Microwave at High 2 minutes. Give dish a half turn and cook 2 more minutes on High. Let stand, covered, 5 minutes. Serves 4. Can be easily doubled.
Cook rice according to directions on package. Combine with tuna, parsley, salt, pepper, onion juice, 1/2 cup Cheddar cheese and white sauce or soup. Place pineapple slices on shallow baking dish; brush with brown sugar mixture. Spoon tuna-rice mixture onto pineapple slices, shaping each mound (an ice cream scoop works well). Sprinkle with dry bread crumbs or crushed cornflakes. Top each with a large pinch of grated cheese, using remaining 1/4 cup cheese. Bake at 350° for 20 minutes. Sprinkle with paprika before serving. Serves 5.
Cream together shortening, butter and sugar. Add well beaten egg. Mix together flour, soda, cream of tartar and salt and add to first mixture. Mix well. Add flavorings. Refrigerate for awhile. Take a teaspoon of dough and roll in palm of hand. Place on greased cookie sheet. Put glass in sugar and press down dough. Bake in 350° oven for about 10 minutes.
Heat oven to 350°. Cut thin slices from each pepper. Remove all seed and membranes. Wash inside and outside. Heat to boiling 2 cups water and 1 teaspoon salt. Add peppers. Cook 5 minutes and drain. Mix remaining ingredients. Lightly stuff pepper with meat mixture. Stand peppers upright in baking dish. Cover and bake 45 minutes. Uncover and cook 15 minutes longer.
Cream the butter. Add sugar. Add eggs, one at a time, beating after each addition. Add cracker crumbs, pineapple, coconut and baking powder. Mix well. Add nuts. Bake in greased tube pan for 1 hour and 10 minutes at 325°.
Combine all ingredients. Bake at 325° for 45 minutes or until knife comes out clean.
Mix up Kool-Aid as package directs for 2-quart container. Pour into punch bowl. Pour in 1/2 of the soda and 1/2 of the sherbet. This will make 1 punch bowl of juice. Use the other half of soda and the rest of the sherbet to make a second punch bowl of juice with another 2 quarts of Kool-Aid.
Mix ingredients together. Drop by 1/2 teaspoonful on cookie sheet. Bake at 350° for 7 to 8 minutes. Place on wax paper to cool. Quick, easy and good.
Combine Mozzarella, tomatoes, parsley, basil, olive oil, garlic, salt and pepper in a medium bowl. Toss gently and set aside for at least 30 minutes.
Remove casing from sausage; discard. Crumble sausage into large saucepan over medium-high heat. Add onion and cook until onion is translucent. Stir in remaining ingredients and simmer 10 to 15 minutes until heated thoroughly, stirring occasionally. Yields 10 cups.
Mix together first 4 ingredients and press into a 13 1/2 x 9-inch cake pan. Bake until light golden, 12 to 15 minutes. Cool. Drain 1 can pineapple; add enough water to make 1 cup liquid. Bring to a boil. Dissolve jello and let cool until slightly jelled. Cream together cream cheese, 1/2 cup sugar, pineapple, cottage cheese and topping. Fold all together into the jello and pour on the crust.
Cook beef in oven until medium done; slice. Layer slices in pan. Combine all ingredients, except beef, and bring to a boil and pour over meat. Continue cooking meat until very tender, 2 to 4 hours at 300°. Baste with sauce. Add more water if sauce gets too thick. May be prepared ahead and frozen. Excellent for serving a large group or holiday meal.
Preheat oven to 200°. Whisk melted butter and seasoning mixture often. Saturate bread with mixture. Bake until hard (45 minutes to 1 hour).
Combine ground beef, onion, chili powder and garlic powder in skillet. Cook over medium heat until beef is brown. Drain off any fat. Layer on large platter in this order: lettuce, 1/2 chips, beans, tomatoes and chips. Heat nacho sauce until very warm. Spoon over salad. Sprinkle green peppers over sauce. Enjoy!
Let Velveeta sit out until soft. Place between two sheets of wax paper. Press down with hands, then using rolling pin, roll out to desired length and width. Remove top sheet of wax paper. Spread cream cheese evenly on top of cheese. Spread jalapeno dip out evenly on top of cream cheese. Then carefully roll up, removing wax paper as you go. Refrigerate overnight. Tastes better if eaten the next day. Serve with crackers.
Mix well. Pour over steaks. Turn every 15 minutes for 1 hour. Baste with sauce while cooking.
With mixer, mix sugar, salt, dry mustard and vinegar. Mix slightly. Add onion flakes and stir in oil slowly. Continue beating until thick. Add poppy seed and stir until well blended. Good on cabbage, fruit salad or avocados.
Bring to boil, stirring continuously, marshmallow cream, milk, butter, sugar and salt. Boil and stir 5 minutes. Remove from heat and add chocolate morsels and vanilla. Stir until chocolate is completely melted. Add nuts and spread into buttered pan.
Mix Rice-a-Roni, mushroom soup and green beans. Place in bottom of 9 x 13-inch baking dish. Top with mashed potatoes and onion rings. Bake for 15 minutes at 350°.
Place butter and vanilla in bowl; cream together until smooth. Gradually add 3/4 cup sugar and continue beating for 1 minute. Add eggs and beat for 30 seconds. Stop and scrape bowl. Sift dry ingredients together. Gradually add dry ingredients to mixture until thoroughly mixed, about 1 minute.
Place towel dried fillets, skin side down, in a single layer on well-greased shallow baking pan (13 x 9-inch). Brush tops with lemon juice. Broil 4 inches from heat for 6 to 8 minutes. Combine remaining ingredients. Remove fish from heat and spread cheese mixture on fish. Broil 2 to 3 minutes longer, or until fish flakes easily when tested with a fork.
Brown hamburger and onion together; drain. Add Ro-Tel, chili, Ranch Style beans and Velveeta. Simmer in crock-pot at least 2 hours. Just before serving, add 1 carton sour cream.
Mix pudding with sour cream; add well drained pineapple. Pour into crust and chill for a few hours or overnight. Serve with Cool Whip or whipped cream.
Put all ingredients in bowl. Mix with mixer until well blended. Fry in oil on top of stove in heavy pan until brown. Drain on brown paper bag covered with paper towel. Roll in either powdered sugar or cinnamon and sugar.
Preheat oven to 350°. Mix cake mix and gelatin. Add oil, eggs and milk. When thoroughly mixed, add strawberries, coconut and pecans. Stir well. Pour into 3 greased and floured 9-inch cake pans. Bake 30 to 35 minutes. Let cool completely before icing.
Soak beans overnight in 1 1/2-quarts water or bring water to boil for 5 minutes and then let soak for 2 hours; drain. Add chicken broth and water to cover and remaining ingredients. Cook slowly for 1 1/2 to 2 hours. Serve over rice.
For sauce, in a Dutch oven, cook onion, green pepper, carrot and celery in hot oil until tender. Stir in fresh or undrained canned tomatoes, tomato paste, Italian seasoning, sugar, salt and garlic powder. Bring to boiling; add Turkey Meatballs. Reduce heat; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or until sauce is desired consistency, stirring occasionally. Meanwhile, cook pasta and drain. Arrange pasta on individual plates or a large platter. Spoon the meatballs and sauce over pasta.
Boil noodles following package directions. Combine all ingredients and pour in greased casserole. Bake at 350° for 45 minutes or until brown.
Dissolve Jell-O, sugar and salt in hot water. Drain peaches and add 1 cup liquid to Jell-O. Chill until slightly thickened. Fold in Cool Whip. Cut peaches into chunks and fold into salad. Chill until firm.
Cream butter, sugar and milk. Alternate a little sugar at a time until well mixed. Add vanilla and nuts. Roll into small pieces and let stand. Makes about 100 balls, depending on size of ball.
Mix all together. This will make 2 cups. Dredge chicken, fish or chops. Bake in oven.
Combine vinegar and brown sugar. Flatten steaks with side of heavy cleaver. Press 1/2 teaspoon of ground peppercorn into each side of each steak. Melt butter in skillet and saute steaks 3 to 4 minutes per side in butter. Pour off fat after removing steaks. Add vinegar and sugar mixture. Add stock and cream and cook until thick. Season with salt and pepper. Pour sauce over steaks to serve. Garnish with slices of lime. Serve with rice, spinach salad and asparagus. Makes 2 servings.
Mix first 4 ingredients. Add raisins and walnuts. Pour into floured, greased tube pan. Bake 40 minutes at 350°.
Brown hamburger with onions, pepper, salt and hot sauce. Add remaining ingredients and cook until thick.
Combine water, sherry and sugar in a saucepan and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Remove from heat and set aside to cool completely. Combine remaining ingredients in a large glass bowl. Pour sherry mixture over fruit; cover and chill at least 2 hours. Yield: 10 servings (80 calories per serving).
Bring ingredients to a boil, stirring constantly. When reaches a full, rolling boil, turn heat down and boil 5 minutes. Take off heat; add 1/2 teaspoon soda and 1 teaspoon vanilla. Stir well and pour over popcorn. Put into 2 (9 x 13-inch) pans and put into 250° oven for 1 hour. Stir every 15 minutes. Don't let sit in pan to cool. Store in covered container.
Mix dry ingredients. Add onion, cheese, egg and milk. Drop into hot cooking oil from a spoon. The hush puppies will float on top when done. Serve with fried fish. This recipe is about 60 years old. Serves 8 to 10.
Layer potatoes, beef, pepper and onions in a greased casserole dish. Cover with tomato juice. Bake at 350° for 45 minutes.
Mix all ingredients well. Pour into buttered casserole dish. Cover with 1 cup crushed corn flakes and 1/4 cup margarine. Bake at 350° for 1 hour and 15 minutes. Test potatoes for doneness in about 50 minutes.
Butter the bottom of a 9-inch square pan. Arrange marshmallows in pan. In a microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely. Cut between marshmallows.
Mix in heavy saucepan the sugar, flour and salt (cocoa for chocolate). Measure milk. Add enough milk to make smooth paste. Beat in 3 egg yolks. Add remainder of milk and 1/2 stick of oleo. Cook over high heat, stirring constantly, until thick. Remove from heat and add 1 teaspoon vanilla. (Then 1/2 cup coconut or 1 small sliced banana or 1/2 small can crushed pineapple, well drained.) Beat until smooth and creamy. Pour into baked shell and add meringue. You can also caramelize 1/4 cup of the sugar at the first to make caramel pie.
Cook the carrots in boiling water for 5 minutes or until al dente. Drain in a colander and refresh them under cold running water. Saute in the butter until coated. Add broth. Season to taste. Continue to saute until liquid reduces and glazes. Stir in the parsley and dill. Serve immediately.
Put ground nuts in frying pan with sugar, egg whites and water; heat until sugar is melted; add flavoring. Set aside. Mix flour and butter as you would for pie crust. Add yeast mixture. Warm milk in small saucepan with 1 tablespoon sugar and crumbled yeast. Add yolks, salt and more sugar. Add to flour mixture and mix with hands.
Sprinkle pork chops with salt and pepper. Brown in shortening. Place in baking dish. Mix soup, evaporated milk and water. Pour over pork chops and bake at 350° for 45 minutes.
Cool broccoli and noodles. Combine chicken, sour cream, soup, onion and salt. Place noodles in greased casserole dish; sprinkle half the cheese on top. Place broccoli next. Sprinkle 1/4 cup cheese, then the chicken mixture. Sprinkle rest of cheese on top. Bake at 350° for 1 hour.
Combine all ingredients except soup.	Use part or all of water depending on how moist you want the dressing. Put in greased casserole dish. Thin soup with 1/2 cup of water or milk. Top casserole. Bake at 350° for 30 minutes. Chopped pimento may be added for flavor and to add color.
Blend flour and shortening. Add potatoes and blend. Add enough milk to make a soft dough and knead lightly, using as little flour as possible on bread board. Roll 1/2-inch thick and cut with cutter. Place biscuits on baking sheet and bake at 350° for 12 to 25 minutes or until golden brown. Serve hot with butter; also good with ham.
Saute onion. Add sauerkraut and heat it. Add the cream of mushroom soup (do not dilute). Mix the sauerkraut and the cream of mushroom soup. Add the caraway seed (this is optional, however the caraway seed added to the sauerkraut enhances the flavor and also reduces the gas associated with all kinds of cabbage).
Sift together whole wheat flour, pastry flour and soda. Chop apricots fine. Add water, butter, sugar and salt. Cool, then add other ingredients. Turn into buttered, floured loaf pan or 2 small pans and bake for 1 1/4 hours (or less) in moderate oven (350°).
Using mixer, put all wet ingredients together. Add rest of ingredients gradually; mix well. Pour into greased loaf pans (2 small or 1 extra large). Bake at 350° for 1 hour.
Mix brown sugar, oatmeal, flour and butter until crumbly. Reserve 1 cup crumbs for topping. Spread remainder in 9 x 13-inch pan.
Mix cake mix, oil, water and eggs together; fold in mandarin orange slices. Pour into 2 (9-inch) greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool completely.
Scald milk; cool until lukewarm. Dissolve yeast in lukewarm milk. Stir in egg; add to Bisquick mix. Beat well but quickly, until ball of soft dough is formed. Turn onto lightly floured, cloth covered board. Knead gently for 1/2 minute. Roll out into circle, 1/8-inch thick. Cut in desired shapes for rolls. Place on greased baking sheet. Let rise in warm, moist place until double in bulk, or about 40 minutes. Bake in moderate hot oven (375°) for 15 minutes. Makes 18 average size rolls.
Knead peanut butter, butter, sugar, dates and nuts thoroughly. Press into logs 2-inches long, using 1 tablespoon mixture for each. Place on waxed paper and chill overnight. Melt chocolate and wax in top of double boiler. Insert a cake tester or hat pin through the end of each log; dip in chocolate and let any excess drip. Place on cookie sheet until firm.
Line bottom of greased or Pammed 13 x 9 x 2-inch pan with tortillas. Brown meat with onion, chili powder, salt and pepper. Drain and spread over tortillas. Next, layer beans; do not drain. Slice and layer cheese over beans. Cover with remaining tortillas. Combine soup and Ro-Tel tomatoes. Pour over casserole. Cover with foil; bake at 350° for 1 hour.
Pour milk into medium bowl. Add pudding mix. Beat with a wire whisk until well blended about 1 to 2 minutes. Let stand 5 minutes.
Stir-fry vegetables in olive oil and garlic (or steam, if you prefer) in large frypan. Stir in cooked pasta. Add butter over low heat. Add Parmesan and stir until melted. Add salt and pepper to taste. If you prefer, you may add half and half or evaporated milk to create a creamy sauce. Feel free to change vegetables to suit your taste.
Cook squash, but not well done. Mix soup and sour cream. Add squash, onions and carrots. Put half stuffing in baking pan. Pour squash mixture over it and place remainder of the stuffing on top. Dot with butter. Bake at 350° for 30 minutes.
Combine flour and salt in a paper bag. Drop in beef, a portion at a time, and shake until coated. In a heavy kettle or pot, brown beef over low heat in hot oil. Stir water, tomato sauce and seasonings. Cover and simmer 1 1/2 hours. Add vegetables. Cover; simmer until vegetables are done. Serves 6.
Add all ingredients together and pour into 2 loaf pans, greased and floured. Bake at 350° for 1 hour.