HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice wieners into 1-inch pieces. Put in crock-pot or heavy saucepan (large) over low heat. Put in remaining ingredients. Stir. Cook slowly for 1 to 2 hours.
Beat eggs with fork. Add lemon juice, cheese, flour and onion. Stir in zucchini. Season with salt and pepper. Fry until tender and browned.
Cream margarine. Add sugar and vanilla; blend well. Add flour, mixing thoroughly. Mix in pecans. Shape into crescents and place on baking sheet. Bake in 350° oven for 20 minutes. Carefully roll in confectioners sugar while warm.
Mix flour, salt and pepper. Dip sliced tomatoes into flour mixture. Heat a small amount of oil in a skillet. Fry tomatoes, turning once, until brown.
Dissolve both boxes of jello in boiling water. Add cold water. Add bananas, pineapple and marshmallows. Pour in 9 x 13-inch rectangle dish and chill until solid.
Cook the rice and dice	the chicken; add all the ingredients, except the Parmesan cheese. Put cheese on top	of casserole. Bake at 350° for 40 to 45 minutes, until hot and bubbly.
Simmer chicken, covered, in 2 cups of water until tender. Cool, debone and cut into 1-inch cubes. Reserve 1 cup chicken broth. Combine soups, onion, chilies and chicken broth. Cut tortillas in 1-inch wide strips.
Mix all ingredients and pour into a buttered 2-quart casserole. Sprinkle with paprika. Bake 1 1/2 hours at 350°.
Slice cucumbers thin and let stand in salted water for 2 hours. Drain well. Mix 1/2 cup white vinegar and 1 1/2 cups sugar. Stir well to dissolve sugar and heat to boiling, then cool. Mix with pickles and onion rings. Put in containers and freeze. I pack the slices in 1-quart freezer bags, then pour in brine to cover. Thaw when ready to use.
Pour warm beer in a large mixing bowl and sprinkle with yeast and sugar. Stir until dissolved. Mix in flour and knead about 10 minutes. Place in a greased bowl; cover and let rise until doubled in bulk, about 1 hour.
Mix all ingredients together in blender. Pour over cooked shrimp. To be really delicious, marinate shrimp for 4 to 5 hours. Serve cold on lettuce. Makes 2 1/2 cups of sauce. Serves 8.
Preheat oven to 350°. Slice hearts into bite size pieces. Combine mayonnaise and cheese in mixing bowl. Add sliced hearts and mix well.
Brown hamburger with olive oil. Add remaining ingredients (except cheeses) to hamburger. Simmer sauce 1 hour. Cook lasagne noodles as per package directions. Lightly grease a 13 x 9-inch pan. Spread a small amount sauce in bottom of pan, then layer noodles, sauce and cheeses. End with sauce and cheese. Bake at 350° for 30 to 45 minutes.
Mix and press into 9 x 13-inch pan. Bake 20 minutes at 350°.
In bottom of 9 x 13-inch pan, put rhubarb, jello, sugar and marshmallows. Make cake mix according to directions on package and pour over mixture. Bake at 350° for about 1 hour. Serve with Cool Whip.
Sprinkle soup mix over rice in 9 x 13-inch glass baking dish. Add mixture of mushroom soup, milk and water. Save a little to pour over top of chicken. Place chicken pieces on top of rice. Put a little pat of butter or margarine on each piece of chicken. Pour over reserved soup mixture. Cook, covered, 1 1/2 to 2 hours at 350°. Stir rice occasionally. One half hour before done, sprinkle with Parmesan cheese.
Chop the first 4 ingredients finely. Add the rest and stir. Serve with corn or tortilla chips. Makes 2 quarts. Good for gifts.
Roll out thawed bread dough. Spread with lots of butter; sprinkle on brown sugar. Sprinkle on lots of the cinnamon. Roll up and slice into 1/2-inch slices. Lay flat in a well buttered pan. Let rise. Put on lower shelf of oven and bake at 350° for 20 minutes.
Combine chicken, salsa, chili powder, and garlic powder in a large skillet. Mix well. Cook over medium heat for 5 minutes. Remove from heat and add 3/4 c. cheese and can of black beans. Mix well. Wrap tortillas in a kitchen towel and microwave on high for one minute.
Brown meat and onion. Drain, then add tomato paste, salt, water and spices. Bring to a boil and simmer for 2 hours.
Mix first four ingredients in medium saucepan. Bring to a full boil for 2 minutes. Remove from stove. Mix in vanilla, peanut butter and oats. Spoon on wax paper and let cool.
Pour bowl 1/2 full of Kellogg's corn flakes. Sprinkle liberally with Uncle Sam cereal and lightly with wheat germ. Now top with fresh fruit (bananas, strawberries, peaches, etc.). Sprinkle on sweetener as desired. Add 1 tablespoon nondairy creamer, all the skim milk you desire and eat with relish! Low in fat and sodium.
Pour rice into a greased baking dish. Mix chicken soup and water. Place raw chicken on top of rice and pour soup mixture over it. Sprinkle onion soup mix on top and bake at 350° for 1 hour and 15 minutes, uncovered. Yields 4 servings.
Simmer onions in butter for 30 minutes, covered. Add broth, water and Worcestershire sauce. Simmer 30 minutes longer.
Sprinkle yeast over warm water and stir until dissolved. Stir in remaining ingredients and beat until blended. (This is a stiff batter.) Turn into two greased 8-inch round pans or two greased 8 1/2-inch loaf pans. (I usually make one of each. I cut the round into wedges to serve warm and slice the loaf to serve buttered or for sandwich bread or breakfast toast.) Cover and let rise in warm place until doubled in bulk, about 1 hour. Bake at 375° for 35 minutes.
Melt chocolate in a saucepan and cool. Mix all ingredients together. Put in a tube pan and bake 45 to 50 minutes at 350°.
Preheat oven to 475°. Spray pie dish with cooking spray. Add 3 teaspoons margarine to pie dish. Cover dish with foil and heat in oven. Mix flour, milk and eggs. Pour into hot pie dish and bake 13 minutes. Dust with powdered sugar or spread fruit spread on top.
Add first 3 ingredients into a saucepan. Cook until it forms a soft ball in cold water. Remove from heat. Add last three ingredients. Mix thoroughly. Pour into greased pan.
Combine first 6 ingredients together. Cream together sugar, butter and eggs, then add bananas and vanilla. Add to dry ingredients. Add pecans. Bake at 350° for 1 hour.
Cream the butter and cream cheese. Gradually add sugar, creaming until fluffy. Add eggs, one at a time. Fold in sifted flour a little at a time. Add flavorings. Beat well. Bake in a 350° oven 1 hour and 20 minutes. Bake in tube pan.
Mix yellow cake mix, egg and oil. Bake at 350° for 20 minutes. Mix remaining ingredients and pour over the top of the baked cake. Bake an additional 45 minutes.
Cook carrots until tender; drain. Saute the onion in the margarine. Combine all but the stuffing mix. Place in a casserole dish. Sprinkle stuffing mix over the top. Bake at 350° for 30 minutes.
Shake 1/2 cup of the milk and the flour in tightly covered container. Mix milk mixture, remaining milk and the remaining ingredients. Pour into greased square pan, 9 x 9 x 2-inches. Cook uncovered in 350° oven until knife inserted halfway between center and edge comes out clean, about 1 hour. Serves 8.
In a medium bowl, crush enough raspberries to make 1 cup. In medium saucepan, combine sugar and cornstarch. Add crushed berries and water. Cook until mixture boils and thickens, stirring constantly. Cool. Add remaining berries to cooled pie shell. Pour cooked berry mixture over the top. Refrigerate 3 hours or until set.
In a bowl, combine first 3 ingredients; cut in butter until mixture resembles coarse crumbs. Press firmly into a greased 13 x 9 x 2 inch baking pan. Bake at 350° for 10 minutes. Meanwhile, in a saucepan, heat milk, vanilla, 1 cup chocolate chips, stirring until smooth. Pour over crust. Sprinkle with nuts, coconut, peanut butter chips and remaining chocolate chips. Press down firmly. Bake for 18-20 minutes. Yields 3 dozen.
Stir first three ingredients together. Chill for 2 hours. Drain. Add sugar and vinegar. Stir and mix together thoroughly. Put in freezer containers. Freeze. (No need to keep frozen while in use, but keep refrigerated.)
Brown meat, drain grease. Add taco seasoning as directed on package. Set aside. Arrange crescent rolls flat in the shape of a ring. Fill with meat, top with cheese. Fold the edges of the rolls over the filling. Bake at 350° until golden brown. May be served with cream cheese, salsa, lettuce, tomatoes, and/or sour cream if desired.
Rinse beans gently in cold water. Combine ingredients (except celery and bacon). Pour over beans; mix slightly. Cover and refrigerate 1 to 2 hours. Mix lightly once or twice while chilling.
Make slits in roast and place garlic in slits (scatter the slits). Rub roast with oil, salt, pepper and rosemary. Place roast in baking pan or dish with about 1/2 cup or so of water in bottom. Keep moist. Bake 2 1/2 hours at 350°.
Preheat oven to 375°. Grease 9 x 9-inch baking pan. In large bowl, combine corn meal, salt and baking powder. In medium bowl, with a fork, beat together two eggs, corn, buttermilk and bacon drippings. Pour all ingredients together and stir until moistened. Pour 1/2 of the batter into prepared pan. Sprinkle with cheese and peppers; top with remaining batter. Bake 35 to 40 minutes, until golden. Serve warm.
Mince garlic, chop onion and pepper. Drain all canned vegetables. Combine all ingredients with Italian salad dressing. Cover and let flavors blend from 2 to 24 hours. Spoon vegetables into a serving bowl with a slotted spoon to drain liquids. Serve with wide tortilla chips to scoop up dip.
Chop peppers and put in blender with vinegar. Add sugar and mix well. Bring mixture to rolling boil; strain. Return to stove and again bring to rolling boil. Remove from heat and add Certo and food coloring. Pour into 6 (1/2 pint) jars and seal. Good spooned over a block of cream cheese with Ritz crackers.
Microwave water and vegetables on High for 12 minutes. Stir after 6 minutes. Stir in ham and cheese. Cover and microwave on High for 5 minutes or until cheese is melted and soup is heated thoroughly.
Combine all ingredients. Cook the sauce until it is thick (it takes about 2 hours). Pour hot sauce into scalded jars. Do not cover while cooking. Makes 5 pints. Freezes well.
Mix together and pour into greased and floured bread pans (2). Bake at 350° for 40 minutes. As soon as you take it out, pour glaze over it.
Drain salmon, remove bones. Mix all ingredients and season. Blend in cheese. Place in a large bowl surrounded with potato chips, crackers or toast. Serves 10 to 15.
Combine crumbs, nuts, 1 cup sugar, syrup and creme de menthe with a fork to make a stiff dough. Form into balls. Roll in the rest of sugar. Chill overnight and store in an airtight container.
In 2 or 3 quart pan boil potatoes until tender (20 to 25 minutes). Add a little chopped onion while cooking. (Salt as would when cooking any potato). Do not drain, use water as broth. Brown hamburger and onion in skillet. Drain and add to potatoes when they are done. Keep water boiling and add noodles. Cook until tender. Eat with buttered crackers and enjoy.
Mix all ingredients well. Place mixture in mold. Bake ring at 350° for 1/2 hour. Drain the fat after 15 minutes of cooking. Invert ring on platter and fill center with 8 scrambled eggs. Serves 6.
Dice the zucchini without peeling. Cut the kernels from the ears of corn with a sharp knife and then, using the dull side of the knife blade, scrape off any remaining pulp and the milk. Peel and dice the tomatoes. Saute the onion in butter until just barely golden. Add the other ingredients and blend with large spoon. Cover tightly and cook over low heat 30 minutes, stirring from time to time. Uncover and let any accumulated liquid cook away. Season to taste. Goes well with any main dish. Serves 4 to 6.
Combine all ingredients except the baking soda and popcorn in a 1 1/2 or 2-quart dish (glass). Bring to a boil in microwave. Then cook on High for 2 minutes. Remove from microwave and stir in baking soda. Pour over popcorn that's placed in a large brown paper bag. Close bag and shake. Cook in bag on High for 1 1/2 minutes. Shake and cook on High for 1 1/2 more minutes. Cool on cookie sheet.
In blender, whirl the coffee, ice, malted milk powder, sugar, honey and cocoa powder for 1 minute or until smooth. Add milk and blend just until combined. Serves 2.
Chop onions and bell peppers. Cook slowly in butter until onions look clear. Add water and steam about 10 minutes. Add all other ingredients and cook slowly on medium heat for 45 minutes. You can serve this over rice for a main course.
Cream Crisco and sugar. Add egg, coffee and cooled chocolate. Beat well. Add the sour cream alternately with flour, soda and salt. Mix well. Stir in coconut. Drop by teaspoon on cookie sheet. Bake 8 minutes in 350° oven.
Line cookie sheet with tinfoil. Lay saltines on bottom of pan. Melt butter or margarine; add sugar. Cook on stove, stirring until it is thick and comes to a boil. Pour over saltines and bake at 400° for 6 to 8 minutes. Sprinkle with chocolate chips (or any flavor). Spread when melted. Sprinkle chopped walnuts. Freeze 2 hours and peel off foil and break into pieces.
Preheat oven to 350°. Line 11 x 15-inch pan with parchment paper. Score graham crackers and place on parchment paper. In a saucepan, melt the oleo and butter. Add the brown sugar and bring to a boil; boil 2 minutes. Add the nuts. Pour over graham crackers. Put in oven and bake 10 minutes. Remove from heat and cool. Break at seam.
Wash squash and slice thin; chop onions and peppers. Mix squash and salt; let stand 3 hours. Drain. Combine sugar, vinegar and spices; bring to a boil. Add squash mixture and heat just to boiling point. Pack in sterilized jars and seal while hot.
Brown hamburger and onion. Cut up cabbage into bite size pieces. In a large Dutch oven, put tomatoes, beans and cabbage. Cover with water. Drain hamburger and onions and pour into Dutch oven. Mix together. Simmer until cabbage is tender. Serve with hot cornbread.
Combine biscuit mix, brown sugar, oatmeal and cinnamon. Mix eggs, milk and butter. Add dry ingredients all at once and stir just until blended; fold in blueberries. Spoon into greased muffin pans, filling each cup 2/3 full. Bake in preheated oven at 400° for 15 to 20 minutes or until golden brown. Remove from pans and place on rack to cool. Makes about 18 muffins.
Put first five ingredients into a large roasting pan. Mix next four ingredients, sprinkle on top of the meat and vegetables. Do not mix. Pour V-8 juice over the stew. Bake 5 hours at 250°.
Put a layer or two of raw potatoes in casserole dish or 13 x 9 x 2-inch glass cake pan. Sprinkle chopped onions over potatoes. Add a layer of ground beef. Sprinkle with salt and pepper to taste. Continue doing layers until desired quantity. Keep layers 1/2 inch below top of dish. Dilute 1 can soup with 3/4 can water. Pour over potatoes and meat. Bake covered at least 1 1/2 hours at 350° or until potatoes are done. Place casserole dish on an edged cookie sheet to catch drippings. Let dish set in oven for 15 minutes before serving.
Drain can of Veg-All and combine with chicken and cream of chicken soup. Pour mixture into one of the pie shells, cover with the other pie shell. Make slits in top pie shell. Bake at 350° for about 35 minutes.
In large iron skillet, bring water, sugar and syrup to a boil. Cook to real hard crack stage, then place raw peanuts in skillet and cook until peanuts are done or start popping. Remove from stove and add 1/2 teaspoon soda, 1 teaspoon vanilla and 1 teaspoon margarine. Stir and pour onto buttered foil. Let cool and peel off foil and break into pieces.
Grate 1/2 teaspoon peel from lemon and squeeze 1 tablespoon juice. In a nonstick frying pan heat 1 tablespoon oil over high heat. Add onions and carrots and cook, stirring until tender, about 4 minutes. Add zucchini and garlic. Cook about 4 minutes longer. Add cumin, 1 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon oil. Add the lemon peel and juice.
Mix pretzels, margarine and sugar together. Spread in square cake pan. Bake for 10 minutes at 375°. Let this cool for 10 minutes. Beat cream cheese and 1 cup sugar until well blended. Add container of Cool Whip to cream cheese and sugar and mix. Pour mixture over crust. Dissolve jello with hot water. Add frozen strawberries and stir until thick. Pour over cream cheese mixture and refrigerate until set, 1 hour.
Preheat oven to 350°. Brown the margarine; remove from heat and cool. Mix pineapple, sugar and flour. Add the pineapple mixture to the margarine in the skillet. Stir in the eggs and mix. Place 1/2 the bread in the bottom of a 9-inch square pan. Cover with the pineapple mixture and top with remaining bread. Bake 35 minutes.
Layer 1: Mix together refried beans and bean dip. Spread in bottom of 8 x 8-inch pan.
Place the roast in a roaster pan. Combine the remaining ingredients and pour the roast. Cover with foil and cook 7 to 8 hours or overnight at 225°.
Cream butter and sugars; add vanilla and eggs. Mix flour, oatmeal, salt, baking powder and soda into creamed mixture. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake 6 minutes at 375°. Makes 10 to 12 dozen.
Turn frypan control to 220°. Melt butter; add dates. Cream eggs and sugar; add to dates and butter in frypan. Cook until thick, stirring constantly. Cool. Add fruit nuts, Rice Krispies and flavoring. Form into balls. Roll in coconut and store in tin in refrigerator. Will keep for a month.
Mix the first 6 ingredients together thoroughly and shape into small meatballs, about the size of marbles. Next bring broth to a boil; add soup pasta and little meatballs. Cook gently about 7 minutes, or until pasta is cooked to your liking. Serve with grated cheese.
Cut off the least bit of each end of potato (to stand up). Make the cut in half crosswise. Scrape out the insides and mash with eggs, cream, salt and pepper. Return to shells. Sprinkle bread crumbs over them and to each shell add a bit of butter the size of a hazelnut. Brown in hot oven.
Heat oven to 375°. Mix brown sugar, shortening and milk. Stir in remaining ingredients. Bake 8 to 10 minutes.
Drain oysters reserving liquid. In medium saucepan, combine oysters, 2 tablespoons liquid from oysters, butter and Worcestershire. Cook over low heat until edges of oysters begin to curl; remove from heat. Meanwhile, heat remaining liquid from oysters to boiling. In separate saucepan, heat milk and cream until bubbles form around edge of pan, then combine oysters, oyster liquid and milk mixture. Season with salt, pepper and celery salt. Makes about 6 servings.
Stir all together; let sit for 5 minutes. Cook on skillet (like pancakes) over low heat.
Add sugar gradually to stiffly beaten egg whites. Melt butter; add to egg mixture. Add nuts. Add salt and cinnamon to taste. Stir well to coat all nuts. Spread in a jelly roll pan or a cookie sheet. Bake at 350° for 30 minutes, stirring after the first 15 minutes.
Put 1 cup berries in baked pie shell. Cook 1 cup berries, water, sugar and cornstarch. Pour over the other berries. When cold, spread with whipped cream.
Drain tuna well and mix with grated onion and apple. Mix in the Mock Cream Cheese. Roll tuna mixture in powdered Melba toast. Refrigerate until ready to serve and serve well chilled. One tuna roll makes 4 servings.
Cook water and raisins together until water is gone. Add applesauce, oil, soda, vanilla, eggs, sweetener, flour, cinnamon and nutmeg. Pour into greased and floured tube pan. Bake for 45 minutes at 350°.
Mix all ingredients together. Roll into 1-inch balls. Dip fork into sugar and press cookie flat. Bake at 350° for 10 to 15 minutes.
Beat eggs, sugar, salt, melted butter and syrup with wire wisk or rotary beater. Stir in nuts. Pour into unbaked shell. Bake at 375° for 40 to 50 minutes or until filling is set. Put something under, as it might drip.
Mix all ingredients and spoon into 12 greased muffin cups. Bake 15 minutes at 425°.
Saute celery, onion and mushrooms in butter. Cook as directed on package of broccoli; drain well. Add mushroom soup to other ingredients in double boiler. Combine all in chafing dish to serve.
Soak sliced cucumbers and onion in salted ice water for 3 hours. Bring other ingredients to boil; add drained vegetables. Bring back to a simmer. (Do not boil.) Pack in jars. Makes about 4 1/2 quarts.
Mix all ingredients together and bake at 350° for about 40 to 45 minutes or until golden brown.
Mix together; bake in a casserole dish for 50 minutes at 350°. Serve with your favorite crackers or chips.
Butter a 9 x 5 x 3-inch loaf pan. Combine sugar, milk, corn syrup and salt in a 2-quart saucepan. Cook over medium heat, stirring continuously, until sugar is dissolved. Cook, stirring occasionally, to 234° with candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water). Remove from heat. Add butter. Cool mixture to 120° without stirring. Bottom of pan will be lukewarm. Add vanilla; beat vigorously and continuously for 5 to 10 minutes with wooden spoon until candy is thick and is no longer glossy. Quickly stir in nuts. Spread mixture evenly in buttered pan. Cool until firm. Cut into squares. Makes 32 (1-inch) squares.
Place cabbage in greased casserole. Cover with browned beef, onion, rice, salt and pepper. Pour on mixed soup and water. Cover. Bake at 350° for 1 1/2 hours.
Blend all of the ingredients except oil and vinegar in a blender at the highest speed. Add to the above vinegar all at once and the oil gradually in blender and blend until mixed. Remove to a container and store in refrigerator until thick.
Dip scallops in French dressing using a fork and then dip them into bread crumbs, coating them evenly. Place on greased baking dish or sheet in a preheated broiler (550°) and cook for about 15 minutes or until the scallops are browned. Turn occasionally. Serves 4.
Combine beaten eggs, liquid from salmon and salmon, broken into chunks. Mix with rest of ingredients. Bake in casserole dish in hot (450°) oven about 20 minutes or until firm.
Slice cucumbers and onion Put in a glass jar. Mix all ingredients and pour over cuke and onion. Put in refrigerator. Will keep for months.
Combine oil, tomatoes, corn and corn meal. Cook until thickened, stirring occasionally. Blend water, onion, Soyagen powder and salt together in blender and combine with corn meal mixture. Add olives and Vegeburger. Bake in an oiled casserole dish for 1 hour at 350°.
Mix all ingredients together; set aside. Prepare tortillas, (dip in heated butter or moisten in microwave). Prepare sauce as directed. Place filling in tortillas, roll up and place in baking dish with cover. Bake in preheated oven at 350° for 20 to 25 minutes.
Slice tomatoes 1/4-inch thick. Lightly sprinkle green tomatoes with salt; drain on paper towels at least 30 minutes. Combine cornmeal, cheese, flour, garlic salt, oregano and pepper in pie plate. Dip each tomato slice into egg, then in cornmeal mixture. Heat oil in skillet on medium-high. Fry a few at a time about 2 minutes on each side, until golden brown. Drain on paper towel-lined wire rack. Serve immediately. Serves 4 to 6.
Combine oats and buttermilk; let stand 5 minutes. Combine flour and next 4 ingredients in a large bowl. Make a well in the center. Combine oat mixture, egg and oil; stir well. Add to well of dry ingredients. Stir until just moist. Stir in blueberries. Bake at 425° for 20 minutes. Yield: 16 muffins.
Cook bacon until crisp and remove to drain. Brown onion in bacon grease, then add hamburger and brown; drain. Mix catsup, salt, dry mustard, brown sugar and vinegar. Add to pan and warm thoroughly after adding pork and beans, lima beans and kidney beans. Put in baking pan, crumble bacon over top and bake in 350° oven for approximately 1 hour.
Bring to boil syrup and sugar. Add peanut butter; stir well. Stir in cornflakes. Spoon onto wax paper.
Mix the first 4 ingredients well. Add and mix well the next 5 ingredients. Chill dough before rolling. Roll 1/4-inch thick. Cut in desired shapes. Raisins may be put in center; sprinkle with sugar or decorate.
Brown beef, onion and pepper in 2 tablespoons of seasoning. Add paste, sauce and water. Layer in pan with noodles, corn and meat mix. Ten minutes before done, sprinkle with grated cheese. Bake at 275° to 300° for 55 minutes or until done.