HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil fryer with garlic salt, pepper, onion, bell pepper and celery. Remove from broth when done and debone. Add spaghetti to broth; cook until nearly all broth is absorbed. Add chicken pieces, Velveeta cheese and about 1/2 can or jar jalapeno Cheez Whiz, if desired.
Thez ugly ole varmits iz gud but you gotta cook az much fat az you kin outta them 'r yo' mouth will be kivered in fever blisters!
Mix together flour, sugar and salad oil in a large bowl (mixing by hand). Add the beaten eggs and mix well. Add all the other ingredients and mix well after each addition. Pour batter into a well-greased 10-inch tube pan and bake in a preheated oven at 350° for 1 1/2 hours. About 15 minutes before the cake is ready to come out of the oven, start putting together the Buttermilk Topping. Pour the topping over the cake as soon as you take it out of the oven. Allow the cake to stand in the pan for 3 to 4 hours. Remove from pan and serve.
Cream sugar and shortening well. Add eggs one at a time, beating well after each addition. Gradually add flour, milk and flavoring. After mixing well, bake at 325° in a 10-inch tube pan for 1 1/2 hours.
Preheat oven to 425°. In shallow, 2-quart baking dish, combine pear slices and pie filling. In medium bowl, with fork, stir together oats, flour, sugar and cinnamon. With fingertips, mix in butter until mixture resembles coarse crumbs. Crumble topping over fruit. Place baking dish on cookie sheet and bake 30 to 35 minutes or until topping is lightly browned and filling is hot and bubbling. Cool crisp slightly on wire rack to serve warm. Serve with whipped cream or ice cream if you like.
In medium skillet, combine brown sugar and Kahlua. Heat, stirring constantly until blended. Add pecans, simmer until hot, but not runny. Remove from heat. Place brie on microwave safe serving plate and spoon warm pecan mixture over top. Microwave on high 1-2 minutes, or until cheese softens.
Mix the peanut butter, 10x sugar and vanilla together. Roll into balls. Put bar wax and chocolate chips in double boiler. Roll each ball, one at a time, then put on wax paper. Put in refrigerator.
Saute squash, bell pepper, onion and butter until tender. Mix together sour cream, cream of mushroom soup, Cheddar cheese, pimento and cornbread stuffing. Add to squash mixture. Top with remaining stuffing. Bake at 450° for 15 minutes.
Combine hot water, yeast and 1 teaspoon sugar. Mix until dissolved; set aside. Combine 3 1/2 c. hot water, margarine, 1 cup sugar and salt. Mix until melted. Cool to lukewarm and add to yeast mixture. Beat in enough flour to make a thick, but still sticky dough, not stiff enough to knead. Place in greased bowl, grease top, and let rise until double in size. Sprinkle flour on counter and roll dough into a rectangle 8 x 42-inches, 1/2-inch thick. Spread 1/3 cup melted butter over dough. Mix 2 1/2 cups brown sugar, 1 1/2 tablespoon ground cinnamon and 3/4 cup chopped nuts (optional) and sprinkle over dough. Roll up like a jelly roll and cut into 1-inch slices. Place in 6 (8 or 9-inch) cake pans. Let rise until double again. Bake at 350° for 15 to 20 minutes until lightly browned. Do not overbake.
Melt oleo in an oblong cake pan; layer ingredients in order given. Spoon milk over top. Bake at 350° for 20 to 25 minutes.
Combine butter and oil. Add sugar, then eggs. Add all flavorings and milk. Combine flour and baking powder. Stir into butter, sugar and egg mixture. Pour into greased and floured Bundt or angel food cake pan. Cook at 300° for 1 hour to 1 1/2 hours. Check after 1 hour. Cake is done when toothpick comes out clean.
Combine all ingredients, except Certo, in saucepan; bring to a boil. Continue boiling for 5 minutes. Take off stove and add Certo. Pour into sterilized jars and seal.
Cook carob powder and honey in top of double boiler; stir 10 minutes. Mix next 5 ingredients together. Stir both mixtures together in a bowl. If too stiff, add water. Form into little balls. Roll balls in coconut or cracked nuts.
Combine all ingredients in a large bowl. Stir until just blended. Pour into a nonstick 12-cup fluted tube pan. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center of cake comes out clean. Cool 10 minutes. Invert onto a wire rack or serving platter.
Mix together dry ingredients and combine with egg, vanilla and white sugar, stirred together. Add enough milk to make it the thinness of thick pancake batter. Drop into hot (375° to 400°) oil or fat with tablespoon dipped into oil to avoid sticking to the spoon. Turn fritters over in oil repeatedly to brown evenly, about 9 or 10 minutes frying time or until browned. Roll in powdered sugar. Oven frying causes toughness. Makes several dozen.
Preheat oven to 350°. In a large saucepan, bring the water to a boil. Add garlic powder, salt and pepper. Gradually stir in grits. Lower heat and simmer, stirring occasionally, for 5 minutes. Remove pan from heat. Stir in butter and 1 cup cheese until melted. Mix eggs with milk; stir into grits.
Sprinkle chicken with salt, pepper and 1 tablespoon cornstarch. Brown chicken and onions in oil until lightly brown. Blend peach juice, soy sauce, vinegar and remaining cornstarch; pour over chicken. Cook, stirring constantly, until clear and thickened. Add peaches, green pepper and tomatoes. Simmer until green pepper is tender. Serve over rice; sprinkle almonds on top. Makes 6 servings.
Dissolve gelatin completely in boiling water, stirring 3 minutes. Add ice cubes and stir constantly until gelatin is thickened (2 to 3 minutes). Remove any unmelted ice. Using a wire whip, blend in whipped topping, then whip until smooth. Chill until mixture is stiff. Put in pie shell; chill for 2 hours or freeze until firm.
Cut apples into chunks. Roll in mayonnaise, then roll in crisp chopped bacon or chopped nuts or grated cheese. Serve with toothpick.
Mix eggs, milk, salt and dry mustard. Pour over bread. Top with cheese. Refrigerate overnight. Bake in morning for 45 minutes at 350°.
Roll out pizza crust to an 11 x 10-inch rectangle. Combine mustard, 1/2 teaspoon caraway seed and garlic powder. Spread on dough. Top with turkey and cheese. Roll dough up from short end (jelly roll style). Pinch ends together to seal. Fold ends under. Brush top of dough with water and sprinkle with remaining caraway seed. Cut 3 small steam vents on top. Place on a greased baking sheet. Bake at 350°, uncovered, for 30 minutes or until golden brown. Cut into slices to serve.
Melt butter. Mix all ingredients together in a ziploc bag, add peeled shrimp, seal and shake. Let shrimp stay in bag until ready to place on grill (about an hour or more) Then put shrimp on skewers and grill. Usually a big hit!!!
Cook shrimp in boiling salt water until pink, 2 to 4 minutes. Drain, cool, peel and devein. Chill. Peel grapefruit with paring knife, cutting right down to flesh to remove all white pith. Working over a bowl to catch all juice, cut the sections away from the membrane, to leave pure fruit. Arrange lettuce leaves on plate. Put a mound of crab meat on one side, slightly off center, then arrange shrimp and grapefruit sections alternately placed around crab meat on one side of plate. (Divide number of shrimp up evenly to accommodate 4 servings.)
Mix together first three ingredients; press into sheet pan. Bake 15 minutes at 350°. Cool.
Preheat oven to 350°. Grease and flour Bundt cake pan.
Roast pecan halves in a shallow pan 40 minutes. Stir every 10 minutes. Add mixture dissolved on pecans. Stir and mix well. Put back in oven for 20 minutes. Stir 2 times, then add a dash of salt. Stir well. Back in oven for 20 minutes. Leave oven door cracked open for 20 minutes with oven temperature at 130° at all times.
Combine sugar, syrup, water and salt in a heavy saucepan. Bring to a full boil (soft ball stage, 238°) and add peanuts. Cook until nuts snap and syrup begins to turn color. Add butter and vanilla. Cook until amber color and continue cooking slowly to 300°, stirring occasionally. Remove from heat and add baking soda, stirring well. Pour immediately onto buttered hard surface.
Mix all together to a dumpling-like consistency. Drop by tablespoons into oil; turn once. Test inside for doneness.
Soften cream cheese and beat with beaters. Slowly add the milk, then the sugar. While still beating, add the lemon juice.
Cut oranges in half. Scoop out the insides with a spoon. Discard stringy bits and seeds; save juice and pulp. Melt 4 large scoops of vanilla ice cream. Mix pulp and juice together with the melted ice cream. Pour back into orange halves. Freeze 2 to 3 hours.
Saute onion and celery in oil until tender and transparent. Add beef and brown; drain excess oil. Add remaining ingredients except water and mix. Simmer uncovered about 1 1/2 hours. Add water, as needed. Freezes well! Enjoy!
Combine juice, cornstarch, cinnamon and salt. Heat in saucepan until thickened. Add sliced apples and simmer until apples are tender. Be very careful not to burn. Pour into an unbaked crust and cover with top crust. Bake at 350° for 45 minutes.
Mix and stir over low heat, stirring constantly until sugar is	dissolved. Continue cooking over low heat to soft ball stage. Add pecans and beat with a wooden spoon until it begins to	thicken, then	drop rapidly by teaspoonfuls on a sheet of foil or wax paper.
Place foil in 9 x 13-inch pan or baking dish. Place round steak on foil. Mix soup and soup mix. Spread on steak. Top with vegetables. Sprinkle water on vegetables. Close foil. Bake at 450° until tender, about 1 hour and 15 minutes.
Mix sugar and Jell-O with 2 cups boiling water. Add pineapple juice, cold water, orange juice and lemonade. Slice strawberries in a plastic mold. Add part of the punch mixture into mold and freeze. To serve place frozen mold in punch bowl; fill punch bowl 1/2 to 3/4 full of punch mixture then add ginger ale. This makes a dark pink color. Use a different color Jell-O to change the color.
Melt butter in fry pan, add mushroom and tomato soup and milk. Season with salt and pepper and mix with. Pour in casserole. Sprinkle with grated cheese. Bake at 350° for 1 hour.
Combine marshmallows, butter, vanilla and food color; heat (double boiler is best) until melted. Stir in corn flakes. Drop onto waxed paper. Shape into wreath(s). Decorate with small red candies (for large wreath use candied cherries and silver dragees).
Cook and drain macaroni. Melt margarine and add flour. Cook over low heat until thick. Slowly add milk. Bring to boil; take off heat and cool. Add cheese; stir until blended. Layer macaroni and cheese sauce. Bake at 350° until browned on top.
Cream together peanut butter and margarine; add powdered sugar. Roll into balls. Mother tells me to always wash my hands; dip in chocolate mixture.
Beat eggs; add sugar and mix. Add applesauce, banana and nuts; stir. Add flour and soda; mix well. Bake in greased bread pan for 50 to 60 minutes. Bake at 325°.
Put turkey in dish and cover with enough soy mixture so there isn't any turkey sticking out. Allow to soak in refrigerator at least 18 hours. When ready to eat, heat pan and spray with Pam. Brown each side for 2 to 3 minutes. Serve.
Mix butter and flour in skillet over low heat. Stir until smooth and bubbling. Add broth, salt, onion and celery. Stir until creamy. Cover; cook over low heat for 15 minutes. Stir to prevent lumping. Strain liquid into pot. Add milk, chicken and garlic powder; cook until creamy. Stir in sherry. Do not boil after egg and wine have been added.
Mix and bake at 350° for 30 minutes or longer until juice is cooked low or mostly gone.
Combine brown sugar, oleo, syrup and salt in 1-quart bowl. Microwave on Full power for 30 seconds; stir and microwave for 1 minute; stir and microwave for 2 1/2 minutes then stir in soda. Put popped corn in large bowl. Pour sauce over corn and stir until well mixed. Microwave for 2 minutes and 20 seconds, stirring every 30 seconds. Cool, stirring occasionally and break apart.
Brown ground meat and season with pepper, garlic and taco seasoning. Drain and cool. Chop fine lettuce, onion, carrot and olives. Add cheese. Mix salad dressing and mayonnaise. Add just before serving. Also add tomatoes. Toss lightly. Add 1 bag of taco Doritos (crushed). Serve.
Boil chicken; debone and put back into stock. Add onion to chicken broth and cook until tender. Add salt, pepper and soup; bring to a boil. Add milk and heat until warm; do not boil. Serve with saltine crackers.
Combine cookie crumbs and oleo; press into bottom of a 9 x 13-inch pan and freeze. Soften the ice cream and spread on frozen crust and freeze. Combine milk, sugar and chocolate. Microwave until thick (at least 15 minutes). On stove, cook over medium heat, stirring constantly, until a thick sauce is formed (about 20 minutes). Cool mixture.
Blend together the graham cracker crumbs and milk. Add chocolate and butterscotch chips and walnuts. Press into well-greased, 9 x 9 x 2-inch square pan.
Spray 9x11 dish with pam. Mix all ingredients and pour into pan. Bake 400° until brown.
Break eggs into a bowl and stir until creamy. Add sugar and continue to stir. Gradually add enough flour to make a stiff dough. Roll out between two sheets of lightly floured wax paper to about 3/4-inch thickness. Cut into shapes with metal type cookie cutters. Place on lightly greased cookie sheet. Let it stand overnight (10 to 12 hours). Bake at 325° until browned and hard. This will make approximately 12 durable and almost crumb-free teething biscuits.
Brown ground meat and season with salt and pepper to taste. Drain. Add onion and green pepper to meat and cook tender. Boil and mash potatoes. Make layer of ground meat in bottom of ungreased casserole dish. Pour 1 can creamed corn over meat. Spoon mashed potatoes on top of corn. Bake at 350° for 30 to 45 minutes until potatoes are browned. Serves 5.
Heat oven to 450°. Mix Bisquick, water and cheese. Drop by large spoonfuls on greased baking sheet. Bake 8 to 10 minutes. Combine melted butter with garlic salt and seasonings to taste. While hot brush tops with butter mixture.
Grind cucumbers and onions. Mix 1/2 cup salt to 3 quarts water and let stand overnight. Next day, drain off water. Cook 10 minutes. Place in jars and seal.
Heat oven to 350°. Mix flour, baking powder, baking soda, cinnamon, salt and sugar together; blend well. Add salad oil, eggs and pumpkin. Bake in a 10 x 16-inch pan for 20 minutes at 350°.
When ice cream maker is finished, remove mixer blades but leave container in ice for 20 minutes, then serve.
Combine ingredients and marinate meat overnight, or marinate 2 to 3 hours before cooking. Broil or stove-top grill or use on outdoor grill. Turn once. This sauce is good for 1 to 1 1/2 pounds of meat. This sauce may be used for marinating steaks, chicken, pork or fish.
Mix first 3 ingredients in bowl, set aside. In another bowl, mix remaining ingredients. Pour over slaw mix. Chill 2 hours before serving. Will keep in refrigerator 1 week.
Combine sugar, cocoa and milk in a 2 quart saucepan. Add butter and heat over medium high heat to a boil. Boil and stir for 3 to 4 minutes. Remove from heat, stir in vanilla. Add oatmeal and mix. Drop small blobs onto waxed paper and let cool. Takes about 1 hour to fully set.
In crock-pot, pour in diluted soup. Spread evenly sliced cheese and layer on top. Cover and start cooking on high. Peel potatoes and dice. Put in large pan on stove top. Dice onion; add to potatoes and cover with water. Cook until potatoes are soft. Pour potatoes, onions and water into crock-pot. Stir and cover. Cook for 1 1/2 hours.
Melt oleo. Add sugar and peanut butter. Mix and form into balls. Chill. Melt chocolate bits and paraffin. Dunk balls into chocolate, using a toothpick or corsage pin, leaving 1/2 of the ball bare to look like a buckeye. Chill on wax paper.
In a 3-quart saucepan, combine first 9 ingredients. Bring to boiling, reduce heat, cover and simmer until vegetables are tender, about 15 to 20 minutes. Add 3 1/2 cups milk; heat soup just until milk is hot. Blend flour with the 1/2 cup of milk. Stir into soup. Cook, stirring constantly until thick and bubbly. Add butter or oleo. Very good.
Saute onion, bell pepper and celery in the butter until the onion begins to become transparent. Add rest of ingredients and mix well. Pour into greased baking dish and bake at 350° for 25 minutes.
In a large skillet, brown ground beef and onion. Drain off excess liquid and add remaining ingredients, except cheese. Pour into a 2-quart casserole and bake 30 minutes at 350°. Remove from oven and top with cheese. Allow cheese to melt before serving.
In skillet, brown pork chops. In large pot, layer vegetables, starting with potatoes, peppers, onions and celery. Repeat until all vegetables are in the pot. Place browned pork chops on the top. Pour in tomato juice. Add salt and Tabasco sauce. Cover and cook over low heat until vegetables are tender, about 2 1/2 hours.
Mix cream cheese and sour cream until smooth. Add milk, parsley, onion and beef. Chill. Serve with crackers.
Cream butter and Crisco. Add sugar, one cup at a time, followed by two eggs at the time, and mix well on #7 (mixer speed) after each addition. Reduce speed to #4. Add flour and milk alternately (4 parts) and mix well after each addition. Add flavoring. Bake at 325° for 1 1/2 hours. Test for doneness.
Mix to paste. Then gradually add 3/4 cup milk. Brown bacon (cut bacon into small pieces before browning). Add water and let boil. Add first mixture to second mixture, gradually, and mix like making gravy.
Brown meat, onions and garlic salt. Mix with tomato sauce and olives. Blend cottage cheese, sour cream and chilies.
Cook all but cream and butter until tender over medium heat for 45 minutes. Puree cooked ingredients. Stir in cream and butter and serve. Adjust seasoning.
Preheat oven to 350°. Grease 12 or 36 (2 1/2-inch) miniature muffin cups. In large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. In small bowl, combine sour cream, eggs and jalapeno peppers until blended. Stir into flour mixture just until moistened. Spoon into muffin cups. Bake 20 to 25 minutes for regular-size muffins, 12 to 15 minutes for miniature muffins or until wooden pick inserted in center comes out clean. Remove from pan.
Set aside 1 1/2 cups blueberries to put in the bottom of soup bowls. Blend 3 cups of blueberries with 1 1/2 cups pineapple juice, lemon and vanilla. Refrigerate. Place blueberries in bottom of bowls. Serve with dollops of vanilla yogurt.
Precook ribs in a pressure cooker for 15 minutes on high. While the ribs are cooking, mix the rest of the ingredients in a saucepan and bring to a boil. Place drained ribs in a single layer in a glass or enamel baking dish. Cover the ribs with the barbecue sauce and cover with foil. Bake in a 350° oven for 1 1/2 hours. Remove the foil for the last 15 minutes to brown.
Combine ingredients; mix for 2 minutes at medium speed. Pour into sprayed 9 x 13-inch pan. Bake in preheated 350° oven for 25 to 30 minutes. Cool. Frost with topping.
Cook grits in salt water according to directions on box. Add chopped garlic, cheese and butter. Remove from stove and fold in eggs, beaten. Pour into greased dish. Sprinkle with caraway seed and bake at 350° for about 30 minutes.
In saucepan, melt 1/2 cup butter or margarine. Add cocoa and oil. Stir well. Remove from heat. Stir in sugar. Blend in eggs, one at a time. Add vanilla, flour and nuts; mix well. Spread in greased and floured 8 x 8 x 2-inch baking pan. Bake at 350° for 25 minutes. Cool. Cut into squares. Makes 16. I used canned icing on these.
Heat oven to 425°. Put shortening in pan and let heat in oven. Mix cornmeal, flour, sugar, baking powder, salt, egg and milk. After mixing well, pour in heated pan. Spoon melted shortening over top of mix. Bake for 25 to 30 minutes.
Heat marshmallows and butter over medium-low heat until marshmallows are melted. Stir frequently. Stir in food coloring. Remove pan from heat. Add cereal, stirring until cereal is well coated. Let stand until cool enough to handle. Divide cereal mixture into 8 equal mounds on greased cookie sheet, using greased fingers to shape into wreaths about 3-inches in diameter. Decorate with red M&M's. Let stand until firm. Store in single layer in airtight container.
In large mixer bowl, pour cake mix; add water, oil and eggs. Blend at low speed just to moisten, then beat 3 minutes at medium speed. Pour 2/3 of batter into greased and floured 10-inch tube pan. Stir gelatin into remaining batter. Spoon over plain batter and zigzag a spatula through to marble. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes. Remove from pan and finish cooling on rack.
Mix ice in cucumbers. Let stand 1 hour. Wash several times. Make sure all salt is rinsed out. Drain on towel, then heat vinegar, sugar and spices. Pour over cucumbers. Let come to boiling point. Do not boil. Makes 4 quarts. Put in jars and seal.
Beat cream cheese until creamy. Combine all ingredients; mix well. Serve with wheat crackers.
In large bowl, combine zucchini, onion and celery. Pour boiling water over to cover; let stand 1 hour. Drain and add green beans, water chestnuts, wax beans and mandarin oranges.
Combine the first 3 ingredients. Stir; let set while making enough pie crust for two 9-inch pies. Put half crust in bottom of pan (9 x 13) and preheat oven to 325°.
Cook macaroni according to package directions; drain. In large bowl, combine cooked macaroni, zucchini, red peppers, bacon, eggs and seasonings. Mix lightly. Meanwhile, in medium saucepan, combine the cheese, mayonnaise (or salad dressing), milk and mustard. Stir over low heat until cheese is melted. Combine with macaroni mixture; toss together lightly. Chill 3 to 4 hours, stirring occasionally, before serving. Serves 6 to 8.
Mix and let stand overnight in fridge. Take out 1 hour before baking. Bake at 350° for 1 1/2 hours. A delicious easy meal that can be made the day before.
Cook rice; set aside. Drain pineapple, reserving juice. Add 1/2 cup reserved juice to 1 cup liquid measure. Stir in vinegar, soy sauce, cornstarch and brown sugar. Set aside.
Cream butter and sugar thoroughly. Add all other ingredients (except powdered sugar); mix well. Form into tiny balls and bake 15 minutes in 450° oven. Cool slightly and roll in powdered sugar. When cool, roll again in powdered sugar.
Drain beans. Layer beans in soup, water chestnuts, pimentos and onion rings. Sprinkle season over first layer, then repeat with another layer. Let onion be the last layer this time. Cover and cook in round 2-quart casserole for 45 minutes at 350°.
Combine vegetables in a large bowl. Blend remaining ingredients in bowl. Pour over vegetables, tossing lightly. Chill, covered.
Beat sugar and eggs together until blended. Add evaporated milk, salt and vanilla. Mix well. Slowly add half and half and whipping cream. Pour into ice cream container. Add whole milk if necessary to fill to line. Best if chilled a few hours or overnight. Put in ice cream mixer (hand turned like the one I used as a kid or electric if you don't want to have as much fun).
Saute onion and celery in oil. Add flour and curry powder and stir well. Add remaining ingredients and simmer 30 minutes. Serve as stew or over bread or biscuits. Great for leftover turkey.
Combine chicken, celery, salt, mayonnaise, lemon juice, almonds, onion and water chestnuts and put in buttered baking dish; top with potato chips and cheese. Bake in oven until heated through and bubbly. Bake at 350° for 20 minutes. Serves 6.
Preheat oven to 350°. Bake pie shell for 5 to 10 minutes. Mix all ingredients together. Fill pie shell and bake approximately 1 hour.
Blend 1 1/2 sticks melted margarine and vanilla wafer crumbs. Press into a 9 x 13-inch pan. Mix powdered sugar, 1 1/2 sticks soft margarine, eggs and vanilla. Beat 5 minutes, then pour on crust. Split bananas lengthwise. Roll them in lemon juice to preserve the color. Lay slices on top of cream mixture. Drain pineapple and spread over bananas. Beat the Cool Whip and spread over top. Sprinkle cake with chopped nuts. Place a cherry in the middle of each anticipated serving. Refrigerate at least an hour before serving.