HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut bacon and hot dogs in 3 equal pieces. Wrap each 1/3 piece of bacon around each 1/3 hot dog. Fasten with toothpicks. Place in oblong cake pan. Mix brown sugar, water and A-1 sauce and pour over hot dogs. Bake at 325° for 1-1/2 hours.
Prepare cake mix according to package. Pour 1/2 of batter in 9 x 13-inch cake pan, greased and floured. Bake for 15 minutes, then cool.
Combine ingredients in blender; blend for 1 minute. Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth. Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle. Makes about 32 to 36 crepes.
Blend cream cheese and milk together. Add other ingredients and refrigerate. When ready to serve, warm in oven or microwave. Bake at 350° for 15 minutes or microwave 1 1/2 minutes. Serve on wheat crackers and sprinkle with sunflower kernels.
Put 1/2 of cheese in 11 x 7-inch pan. Mix eggs and sauce; spread over cheese. Cover with remaining cheese and bake for 30 minutes at 350°. Cool slightly before cutting into squares.
Mix all together and refrigerate overnight in a 13 x 9-inch dish or bowl.
Melt butter and saute onions, bell peppers and celery; add garlic, parsley and crawfish or shrimp. Cook 10 minutes. After add flour, cream and jalapeno cheese. Simmer 25 to 30 minutes. Add cooked egg noodles to mixture. Put in casserole dish and top with grated cheese. Bake at 350° for 20 minutes.
Preheat oven to 350°. Empty mix into a large bowl. In a separate bowl, combine applesauce and cinnamon and mix well. Form a well in the center of cake mix and pour applesauce mixture and egg whites into the well. Put mixer on low and blend all ingredients. Increase mixer speed and beat for 2 minutes.
Mix sugar and flour. Combine next 3 ingredients and cook over medium heat until thickened. Chill. When chilled, add apples. Fold in whipped cream. Garnish with peanuts. Refrigerate until served.
Heat oven to 425°. Mix baking mix, 1/4 cup sugar, nutmeg, cinnamon, sour cream and egg until soft dough forms. Gently smooth dough into ball on floured cloth covered board. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place about 2 inches apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut with melted butter; dip in sugar mixture, coating all sides. Or, if desired, spread with Creamy Glaze. Serve warm. Makes 10 to 12 doughnuts.
Brown Quaker oats in butter in a big pot. Add grated vegetables; cook about 2 minutes. Add chicken broth. Bring to a boil. Add 3 more cups of water. Cook 10 minutes. Add parsley and dill. Cook 10 minutes.
Heat peanut butter, Karo and sugar just throughly. Then add Rice Krispies and spread into buttered pan. Frost with melted chocolate chips and butterscotch chips mixed. Delicious.
Bake cake mix according to directions. Cool slightly and prick all over with a fork. Bring the following mixture to a boil and pour ove warm cake: sugar and milk. When cool, frost with: 8 ounces Cool Whip and 2 cups coconut. Reserve some coconut to sprinkle on top or use extra.
Mix cream cheese, Marshmallow Creme and milk until smooth. Thread fruit on wooden skewers or insert toothpicks into each piece. Serve with dip.
Mix all ingredients together. Warm in oven until bubbly. Sprinkle with paprika for color. Serve with wafers.
Combine granulated sugar, cream, white corn syrup, butter. Cook until it will spin a thread or 234°. Remove from heat; stir in vanilla and soda. Pour over 12 cups popcorn at once. Pack into ungreased tube pan. After this sets, turn out and decorate as desired with candy corn, nutmeats, gumdrops and other candy.
Melt butter in bottom of a 9 x 12-inch pan. Add ingredients by layers as listed. Bake at 325° for 30 minutes. Cool in pan. Cut in squares. This is very rich. Serve in small servings.
Cut off top of peppers, remove seeds and wash. Bring salted water to boil, add peppers and cook 5 minutes. Cook ground beef, garlic and onion in pan until onion is tender. Do not brown. Drain fat, add salt, rice and half of tomato sauce. Heat mixture, remove from heat and add cheese.
Slice angel food cake in 2 or 3 layers, depending on the height of the cake. Mix remaining ingredients, folding in the whipped topping last. Allow to sit in refrigerator for 30 minutes. Ice the cake between layers, on top and sides.
Combine vegetables in large mixing bowl. In small bowl, beat together the cream, sour cream, mustard, lemon juice, sugar, celery seed, salt and pepper. Pour over vegetables, tossing well. Refrigerate one hour before serving.
Heat oven to 350°. Measure 2/3 cup of cake mix (dry mix) into small bowl. Cut in the butter. Mix in brown sugar and set aside.
Brown ground beef and add seasoning mix. Drain and cool. Toss with other ingredients except dressing and chips. Add dressing and chips just before serving.
Wash cauliflower and broccoli good. Cut in bite size pieces (cut broccoli flowerets only). Mix all ingredients and pour Wish-Bone dressing over all. Shake bottle of dressing good. I put my salad in a 13 x 9-inch plastic pan with top. Stir once or twice during refrigeration. It is much better if you let this marinate for about 4 hours before serving.
Cream sugar and shortening. Add rest of ingredients. Bake at 375° for 40 to 45 minutes.
Cut bell peppers into 1/2-inch strips using Utility Knife. Cut chicken crosswise into thin strips.
Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Combine sugar, eggs, and oil. Mix well. Stir in self-rising flour and cinnamon (batter will be thick). Stir in apples and walnuts. Sprinkle butterscotch chips on top of cake. Bake 35 - 40 minutes or until golden brown. Cool before cutting.
Have veal cut into cutlets; pound well so meat is not more than 1/4-inch thick. Season and dredge in flour. Brown quickly in hot butter. Reduce heat and fry slowly until tender. Arrange on hot platter and garnish each piece with a lemon slice and chive butter. Add soup stock to the bottom of the frying pan; allow to boil up and pour over the meat. Serves 6.
Fry bacon until crisp; drain on paper towel. Drain fat from skillet. Cook and stir beef in same skillet until light brown. Drain. Add all remaining ingredients and pour into casserole dish. Cover and bake at 350° for 1 1/2 to 2 hours.
Combine sugar, cream and margarine. Bring to boil; lower heat to medium and cook 15 minutes. Remove from heat; add remaining ingredients and mix well. Pour in buttered baking dish (or two). Refrigerate until set.
Brown sausage in a heavy skillet or Dutch oven; stir in remaining ingredients and simmer until vegetables are tender. Spoon into a greased 2-quart casserole. Bake at 350° for 20 minutes. Yields 6 to 8 servings.
Mix together crackers and butter. Save some for top. In a bowl, mix pudding and milk, then add ice cream; mix well. Put in a 9 x 13-inch pan or container. Store in refrigerator.
Stretch and roll thawed dough into 8 x 12-inch rectangle. Spread softened butter over dough. Combine brown sugar and cinnamon. Sprinkle mixture over dough. Roll up tightly, starting with long edge. Seal edge by pinching dough together. Cut into 12 slices. Thread works great for cutting slices. Place into a well-greased 9 x 13 cake pan.
Mix Fluff and peanut butter together thoroughly. Bring brown and white sugar and milk to a rolling boil and boil 3 minutes. Take off stove and fold in Fluff mixture. Add 1 teaspoon of vanilla. Pour into greased 9 x 13-inch pan.
Preheat oven to 425°. Combine baking mix, milk and cheese to soft dough. Drop by spoonful on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix butter with garlic powder and brush over warm biscuits. Makes 10 to 12 servings.
Cream sugar and cream cheese. Gently mix in fruits and nuts. Fold in frozen whipped topping. Put into a 13 x 9 x 2-inch pan and freeze. Smaller pans or ice trays may be used. Serve on bed of lettuce.
In blender container, combine strawberries and cornstarch. Blend until smooth. In heavy saucepan, over medium heat, cook and stir until thickened. Reserve 1/3 cup of sauce; cool. Chill remaining sauce to use for topping. Preheat oven to 300°. Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan.
Slice eggs in half lengthwise; remove yolks and combine with other ingredients. Mix well. Refill egg whites. Chill.
Use 13 x 9-inch pan. Melt 1 stick margarine; add crumbs, mixing well. Press into pan. Cream other stick margarine and powdered sugar. Add softened cream cheese and beat until smooth. Spread cream cheese mixture over crust. Cover cream cheese layer with bananas. Layer with drained pineapple. Top with Cool Whip and sprinkle with nuts. Refrigerate.
Boil fryer, seasoned with salt, pepper and poultry seasoning. Boil until chicken falls from bones. Debone and shred.
Add water, carrots, potato, peas, beans and cauliflower in a 3-quart pan. Bring to a boil for 2 minutes. Reduce heat to simmer; simmer for 10 to 15 minutes. Add spinach. Cook, uncovered, for 2 minutes. Combine milk, cream, flour, salt and pepper. Stir into vegetables; bring back to a boil for 1 minute. Reduce to a simmer and serve hot. Garnish each serving with dill. Serve with rye bread. Makes 10 (3/4-cup) servings.
Combine first 6 listed ingredients and bring to boil. Reduce heat and cover, then simmer 1 hour. Cool a little, then strain, keeping liquid, neck and giblets. Discard vegies. (At this point you may freeze liquid and neck separately for up to 1 week.) Cut butter into flour and make four balls; put into freezer. Thaw liquid and neck day of dinner; add in salt, pepper and herbs to taste. Adding neck, giblets and drippings to liquid, bring to boil, then reduce to medium heat. Remove flour and butter balls from freezer. Place one at a time, in center of wire whisk. Stir whisk with ball into the liquid until dissolved. Repeat with each ball until desired thickness is achieved. Bring to low boil for 3 minutes to remove any flour taste.
Combine first 7 ingredients in large bowl; set aside. Combine eggs and next 4 ingredients. Stir them into crabmeat mixture.
Pull biscuits apart; cut into small pieces. Chop bell pepper and onion until fine pieces. Knead together all ingredients until well mixed. Bake in Bundt pan at 325° for 1 1/2 hours. Serve warm.
Mix ingredients together. Top with 2 cups crushed corn flakes and 1/4 cup melted butter. Bake at 350° for 1 hour.
Cube bacon; saute and add onion. Brown hamburger until done; add drained bacon and onion, then other ingredients. Season with salt and pepper to taste. Continue cooking on top of stove until hot dish is heated through and flavors are blended. Can also be made in electric frying pan. Serves 6.
Slice firm, green tomatoes into quarters or half-inch thick slices. Dip slices in corn meal mixture. Fry in bacon fat until brown, turning once during cooking.
Combine all ingredients and mix together well. You can either make drop cookies or flour surface and roll out and cut with cookie cutters. Put on ungreased cookie sheet and bake at 350° for 10 minutes or until lightly brown.
In a large container, crumble half the angel food cake. Mix pudding as directed on box. Spread half over the cake. Put half of the drained pineapple and half sliced strawberries over the pudding. Top with Cool Whip, then crushed pecans. Repeat, refrigerate and enjoy.
Cream first 5 ingredients. Add flour. Roll in balls. Place on greased cookie sheet. Press half of maraschino cherries in middle. Bake at 350° for 10 to 15 minutes.
Melt 1/4 cup margarine and 4 cups mini marshmallows or 40 large. Stir in 5 cups Rice Krispies. Pat in buttered 9 x 13-inch pan or use a jelly roll pan and spread Krispies layer thinner.
Preheat oven to 350°. Remove 1/2 cup of cookie dough and reserve for another use. Add flour to remaining dough and knead with hands to combine. Use either round or square baking stone (or a greased cookie sheet or pizza pan) and press cookie dough on it. Bake for 15 to 20 minutes or until cookie is lightly browned. Let cool for 10 minutes, then loosen cookie from pan. Cool completely.
Thaw potatoes. Mix soups and sour cream in saucepan. Add cheese and 1 can of milk. Sprinkle salt, pepper and onion flakes over potato and cheese mixture. Stir well and put into 9 x 13 baking pan and top with shredded Cheddar. Bake until golden brown and bubbly at 350°, about 30 minutes.
Combine bread crumbs, cheese, butter and salt. Top each steak with stuffing. Roll up as for jelly roll, then fasten with skewer or toothpick. Brown in oil. Add gravy; cover and simmer 20 minutes or until steaks are tender. Serve with rice or noodles. Makes 6 roll-ups.
Grind peppers and onions. Cover with boiling water and let stand five minutes. Drain. Add sugar, vinegar and salt. Bring the mixture to a boil and boil for five minutes. Pour into hot, sterile jars and seal.
Mix sugar, vinegar and mayonnaise. Pour over broccoli, onion and cheese and mix. Cook bacon, drain and crumble on top.
Mix ingredients in order and pour into uncooked pie shell. Dust nutmeg over top, if desired. Bake at 350° about 30 minutes.
Put in top of double boiler, caramels and milk and melt. Add chopped pecans. Drop by teaspoon onto buttered wax paper. Cool 1 hour. In double boiler, put paraffin and chocolate chips. Dissolve. Dip each nut cluster. Cool on wax paper.
Wash, cook and peel potatoes. Cool and then slice into large bowl. Add onions to potatoes.
Whip cream; add sugar and softened cream cheese. Add fruit and nuts and freeze in small greased molds. To serve, set in hot water for a second and arrange on top of a leaf of lettuce with a cherry on top.
Mix sugar, cornstarch, salt and cocoa. Beat egg yolks. Add eggs and gradually stir in milk. Stir constantly over medium-low heat. Add vanilla and margarine.
Clean and separate the celery stalk into sticks. Be sure to string the celery sticks. Cut celery sticks into pieces about 3 inches long. With a knife or spoon, fill 1/13 of the celery sticks with cream cheese, 1/3 with American cheese spread and 1/3 with peanut butter. Arrange sticks on a plate. Place in the refrigerator and let chill one hour before serving.
Combine taco sauce and refried beans, spread in bottom of baking dish. Brown and drain ground beef. Combine all other ingredients. Add enough water to separate. Cook on low to medium heat for 1 hour until mixture is thick. Spread over beans. Top with cheese and put in 400° oven until cheese is melted and mixture is bubbling. Let cool 15 minutes. Then top with lettuce, tomatoes, black olives or anything else you might like. Serve with tortilla chips.
Mix cream cheese and flavoring. Add coloring. If more than one color is desired, separate batch at this time. Mix in sugar, kneading with hands, until consistency of stiff pie dough. You may need more sugar. Wrap in plastic to prevent drying.
Beat eggs with fork and add enough milk to make 1 cup. Then add all ingredients to cooked grits and mix together. Place in buttered casserole dish and bake at 325° for 40 minutes. Casserole should be firm, if it moves cook a little longer, but no longer than 50 minutes. Serves 6 people.
Flatten chicken to 1/4-inch thickness. In a shallow bowl, combine bread crumbs, cheese and basil. In another bowl, beat the egg. Dip chicken in egg and then crumb mixture. In a large skillet, brown chicken in butter and oil over medium heat for 3 to 5 minutes on each side or until juices run clear.
Add ingredients as listed in greased 9 x 13-inch baking pan. Do not stir. Bake at 350° for 1 hour. Serve with Cool Whip if desired.
Cream greetings and smiles thoroughly. Add hand shake separately. Slowly stir in hospitality. Sift sympathy and love together. Fold carefully. Bake in a warm heart. Serve often.
Grind cranberries and combine with marshmallows and sugar. Chill overnight.
Mix together cream cheese, lemon juice, onion, garlic powder, Worcestershire sauce and mayonnaise with fork until well mixed. Spread into a 12-inch glass round serving tray. Spread cocktail sauce on cheese mixture. Crumble crab meat on cocktail sauce. Use like a dip with crackers.
Combine crushed wafers, sugar, butter and orange juice concentrate. Mix well. Shape dough into one inch balls. Roll balls in pecans. Chill until firm.
For fried chicken, remove skin. Salt and pepper and flour chicken pieces. Dip in buttermilk and repeat by dipping in flour. Place in electric skillet which has 1-inch hot oil. Cover with lid. Brown on one side and turn. Brown other side. For last few minutes, leave lid off pan while frying to make chicken crisp. Lid on makes chicken tender and cooks through. To test for doneness, press fork tines next to bone in center. If no red rises to top, chicken is done.
Preheat oven to 350°. Place all dry ingredients in a large mixing bowl. Add eggs and oil and stir until dry ingredients are moist. Do not beat. Stir in vanilla, pineapple, bananas and pecans. Spoon batter into a greased and floured cake pan. Bake at 350° for 25 to 30 minutes and let cool. Makes a 10 x 13 oblong pan or 3 round cake pans.
Cook cake like recipe on box. Let it cool completely, then add your Eagle Brand milk. Let it soak into the cake. Then put your can of pineapple on top of cake. Top with Cool Whip and coconut.
Brown hamburger. Add chopped onion, salt and pepper to taste. Add remaining ingredients and simmer until hot through and through. Good with grated cheese and Fritos.
Preheat oven to 350°. Melt oleo; add to flour and nuts. Mix well and line bottom of dish (9 x 13-inch) with mixture. Bake 15 minutes, or until lightly brown. Cool. Blend together powdered sugar, cream cheese and 1 cup Cool Whip. Spread over the baked crust and refrigerate. Beat instant pudding mix and milk until slightly thickened. Spread over the cheese layer. Top with Cool Whip. (The most popular flavors are lemon, chocolate, pistachio and butterscotch.)
Combine yogurt, mayonnaise, salt and pepper; stir well. Stir in the remaining ingredients and chill dressing thoroughly. Serve over salad greens. Yields 2 cups.
Cook sausage until brown; drain. Separate dough and put in ungreased 12-inch pizza pan. Press over bottom and up sides. Spoon sausage over crust. Sprinkle over hash browns. Top with cheese.
Fry ground beef until brown and pour off excess fat. Place alternate layers of ground beef and fresh vegetables in casserole dish. Pour canned tomatoes over top. Place cheese and butter on top of casserole. Bake at 350° for 1 1/2 hours.
Brown sausage and drain. Make cream sauce and cook 1 minute. Add chicken, sausage, peas and carrots and heat thoroughly. Place in an 11 x 7-inch casserole and top with Savory Pastry. Bake at 425° for about 30 minutes.
Cut bacon into thirds. Wrap bacon around water chestnuts; secure with a toothpick. For easy clean-up, bake on an aluminum foil covered cookie sheet at 350° for 30 minutes. Mix ketchup, sugar and soy sauce; dip water chestnuts in sauce. Bake another 20 minutes at 350°. You can bake water chestnuts the first time, dip ahead of time and bake the second time just before serving.
Mix together the cream cheese, sugar, eggs and dash of vanilla. Place vanilla wafers, flat side down, in 1-inch high cupcake papers. Fill cups 3/4 way full. Bake at 375° for 15 minutes. Before serving, put fruit filling on top, such as blueberries, cherries or strawberries. Makes 28.
Blend all ingredients. Divide mixture and place on tortillas, spreading evenly. Roll tortillas and wrap tightly in plastic wrap, twisting ends. Refrigerate several hours or overnight. Cut into 1/2 to 3/4-inch slices (electric knife works best). Throw away ends. Makes about 50 pinwheels. Arrange on platter with salsa in middle.
Cream butter and sugar until fluffy. Add eggs, bananas and vanilla, beating well. Combine the dry ingredients, blending well. Stir into banana mixture. Mix in milk and pecans. Spoon batter into greased loaf pan. Bake at 350° for 60 to 75 minutes.
Grease lightly a 13-inch pizza pan. Cream together oleo, Crisco, 1/2 cup sugar and egg. Add flour, soda and cream of tartar. Dough will be sticky. Spread until it covers pan. Bake 6 to 8 minutes at 400°. Let crust cool. Clean strawberries and have bananas ready to slice. Beat until smooth and spread over cooled crust the cream cheese, 1/2 cup sugar and 2 tablespoons reserved juice. Slice bananas, strawberries, pineapple and oranges in bite-sized pieces. Arrange in pretty design on top of cream cheese filling. Thicken remaining fruit juice with cornstarch over medium heat. Stir continuously. Cool slightly and spread over fruit. Chill at least 2 hours.
Put all ingredients in a bowl in the order listed. Tightly cover with plastic or a lid and leave overnight. Mix well before serving. (May need more mayo!)
Cream shortening and sugars; add eggs, then dry ingredients and mix. Drop on cookie sheets. Bake at 375° for 8 to 10 minutes.
Dip each piece of bread into the batter and deep fat fry at 370°. Drain and roll in granulated sugar.
Rub inside of bird with salt and pepper. Stuff loosely with sliced onions, apples and celery. Truss bird if large. Brush bacon drippings lightly over entire body. Sprinkle pepper generously over breast and body. Place 3 or 4 bacon strips over the breast. Cover exposed part of bird with aluminum foil. Pour 2 cups of water in roaster. Roast at 300° to 325° for 15 minutes per pound until tender. Baste frequently. Remove foil when ready to brown. Remove stuffing and serve. Allow 1 to 1 1/2 pounds per person.
Saute onions in margarine. In casserole dish, put layer of crackers, onions and 1/2 can of each kind of soup; repeat layers. Top with crackers. Mix together the eggs and milk; pour over the top. Top with cheese. Bake 30 minutes at 350°.
Cook cake mix as directed in a 9 x 13-inch or 10 1/2 x 15 1/2-inch pan. Blend cream cheese, pudding and milk until spreadable. Spread cream cheese mixture over cooled cake. Then spread pineapple over that. Cover entire cake with Cool Whip (will need 12 ounce container for larger pan). Sprinkle with chopped walnuts. Refrigerate until ready to serve. Freezes well also.
Combine water, vinegar and salt in a large bowl. Soak catfish in vinegar mixture 4 to 5 hours in the refrigerator. Combine cornmeal, flour, salt, onion powder and seasoned salt in a plastic bag, shaking to mix. Add catfish, one at a time, and shake until completely coated. Pour oil to depth of 2 to 3-inches into a Dutch oven. Heat to 375°. Fry catfish 4 minutes on each side or until golden brown. Drain well.
Wash and slice tomatoes 1/8 to 1/4-inch thick. Beat egg and milk in bowl. In another bowl, combine corn meal and flour. Dip each slice individually in the milk and egg mixture and then in the flour and corn meal mixture. Have shortening about 1/2-inch deep in heavy skillet. When shortening is hot, place tomatoes in and fry (not too fast) until brown on both sides. Salt to taste.
Preheat oven to 325°. Using medium speed of mixer, cream sugar and oil until smooth. Add eggs, one at a time, mixing well after each. Sift flour and spices several times and add. Mix until smooth. Add pumpkin and mix well. Mix raisins and nuts with 1/4 cup flour and 1/4 cup oil. Add to batter. Bake in a greased and floured tube pan for 40 to 45 minutes or until done.
Blend ice cream and lemonade together. Put into pie crust. Place in freezer until ready to serve.
Heat butter in skillet. Add cabbage, garlic and water; simmer for 10 minutes. Cover tightly; steam 10 minutes longer. Add carrot, sour cream, sugar, lemon, salt and caraway seed. Heat thoroughly before serving. Serve with pork roast or sausage.
Preheat oven to 425°. In a well heated skillet brown pork chops on both sides well (coat pan with 2 to 3 tablespoons oil). Arrange browned chops in a baking dish. Saute garlic in fat left in skillet chops were browned in. Add flour, salt and pepper. Mix well. Add water; cook, stirring constantly, until mixture boils and is thick. Add applesauce and lemon juice. Mix. Pour over chops. Bake for 1 hour or until tender.
Chop onion and green pepper. Cook in small amount of oil in large frying pan until tender. Add ground beef and brown. Season beef. Drain excess grease. Add all other ingredients to beef and simmer very slowly at least 1 hour, stirring often. Serves 6 to 8.