HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the Stove Top stuffing mix per instructions on the box. Drain cans of mushrooms. In a deep baking dish, put a layer of stuffing (1/2), a layer of onions (1/2), a layer of mushrooms (1/2) and a layer of Velveeta cheese (slice thickness of cheese per taste). Repeat the layers again and then pour 1/4 cup of milk over the top. Bake, uncovered, at 350° for 20 to 30 minutes (until cheese is thoroughly melted).
In a 2-gallon Ziploc bag, mix cereal, crackers, nuts and pretzels. Add oil and toss until well coated. Add dressing mix and toss until well coated. Pour onto cookie sheet and bake 15 to 20 minutes at 350°. Cool.
Heat the butter or oil and fry the beef and onion until the beef is well browned. Add the cooked potatoes, salt and pepper. Add enough water to make a pliable mixture and stir, breaking up the potatoes. Form the mixture into balls and flatten to an inch thick. Fry the rounds on both sides until golden brown.
Wash legs and let dry in air. Dust generously with salt and pepper and roll in cracker crumbs. Melt butter over high heat. Brown and add frog legs. Saute 1 1/2 minutes and turn. When legs curl, remove from heat and serve at once. If a crisp joint is preferred, pour butter from pan and saute legs another minute, shaking them to prevent burning.
Mix all ingredients and pour in two 9-inch unbaked pie shells. Bake at 325° for 50 minutes or longer, until brown.
Cook pudding according to directions. Add Amaretto. Stir awhile to cool pudding; set aside with plastic wrap on top to prevent a skin from forming (about 10 minutes).
Boil macaroni and salt according to package. Drain. Use 10-inch casserole dish, buttered or sprayed. Put layer of macaroni and layer of grated cheese until all is used. Beat eggs and milk together and pour over mixture. Be sure it is juicy, if you have to add more milk. Dot with oleo and cook until bubbly on top. Save some cheese to put on top of casserole when it's done while hot.
Begin preparing yellow saffron rice, following package directions. Saute chicken, oil and jalapeno in a large frying pan or wok. When chicken is about 1/2 way cooked through, add lemon juice, onion and water chestnuts. Stir frequently as you allow most of the juices to cook away. Once chicken is totally cooked through, add cilantro, salt and pepper. Stir and allow to cook for 2 minutes.
Soak watermelon overnight in weak brine made by dissolving salt in 1 gallon cold water. Rinse with cold water and let stand in ice water for 1 hour; drain. Cover with boiling water and simmer until tender enough to be pierced with a toothpick. Drain and drop into hot syrup made by cooking together vinegar and sugar. Add spice bag holding cloves and cinnamon sticks. Cook gently until rind is clear and transparent. Remove spice bag and let rind stand in syrup 24 hours. Pack attractively in hot, sterilized jars, adding a few spices for each jar. Heat syrup to boiling. Pour over pickles in jars and seal. Eight pounds yields about 8 pints.
Dissolve yeast and sugar in hot water. Mix in order given. Let rise. Make rolls; let rise again. Bake at 425° for 10 minutes.
Slice and bake cookies (overlap on pizza pan). Bake 10 to 12 minutes at 375° unti slightly brown. Mix next 4 ingredients and spread over cooled cookies. Arrange fruit on top.
Mix crab, onions, red onion, tomato, parsley and lime juice and refrigerate overnight. Cream the cream cheese and mayonnaise. Spread over bottom of platter, then avocados. Drain crab mixture and spread over avocados.
Combine flour, sugar, cocoa, milk and egg yolks and cook until it begins to thicken. Remove from heat and add vanilla and margarine. Beat egg white for meringue. Brown in a 450 degree oven until egg whites are beginning to brown.
Combine all ingredients. Mix until well mixed with wooden spoon. Drop by 1/2 teaspoons of mixture in hot oil (375°). Brown; drain. Roll in cinnamon and sugar mixture.
Mix soups, onions, black olives and chilies together. Spray 9 x 13-inch dish with Pam. On bottom of pan, put a layer of chips. Spread half of soup mixture over chips. Sprinkle with half of chicken and half of cheese. Repeat layers. Bake at 350° for 30 to 35 minutes.
Mix flour with sugar; add other ingredients and cook until thick. Pour in baked crust. Beat egg whites until stiff and put on top. Bake until whites are done.
In large skillet, over medium heat, cook and stir green onion and garlic in butter and oil for 1 minute. Add shrimp, cook and stir until shrimp are pink. Add lemon juice and salt. Heat through and garnish if desired. Serves 4.
Blend pudding mix into milk. Stir in condensed milk. Fold in Cool Whip. Put a layer of wafers in the bottom of a glass bowl and cover with a layer of sliced bananas. Cover with a generous layer of pudding mix. Continue to layer until all of the pudding is used. Crush some of the wafers and put on the top. Refrigerate. This recipe is from my mother, Ernestine Weems.
Mash peaches well and blend thoroughly with 1 1/2 cups sugar; set aside. Put ice cream can in freezer tub. Pour tub 2/3 full of crushed ice around can, using 4 parts ice to 1 part ice cream salt. Pour milk and cream into can. Stir in remaining sugar, salt, flavorings and eggs. Add sweetened mashed peaches; stir. Adjust lid and freeze according to your individual freezer instructions. Usually takes about 15 minutes.
Melt butterscotch over hot water; gently stir in noodles and nuts until well coated. Drop by tablespoon onto wax paper. Place in refrigerator or cool place until set. Makes about 3 dozen.
Preheat oven to 325°. Melt butter. Put layer of crumbs, then add layer of coconut, layer of morsels and chips and layer of nuts. Pour can of Eagle Brand milk over this evenly. Bake at 325° for 20 to 25 minutes. Just brown lightly.
Add and mix pineapple, oranges, cottage cheese and nuts. Prepare pudding mix as directed on box. Mix Cool Whip to pudding, then add other ingredients.
Cook all ingredients over medium flame until it thickens. Pour into pie shell and let cool. Serve topped with Cool Whip or whip cream.
Dissolve gelatin in boiling water. Add strawberries and stir until thawed. Add pineapple tidbits and juice; slice bananas into gelatin. Add nuts. Pour half of gelatin mixture into 8-inch square baking dish. Chill until firm. Spread sour cream over chilled gelatin and pour remaining gelatin over sour cream. Chill until firm and cut into squares; serve on lettuce leaf. Serves 9.
Cook chuck roast until it falls apart (not dry). Mix ingredients, except roast; bring to a boil. Add meat and simmer. (Add canned tomatoes or tomato juice if too dry.)
Dissolve yeast in water. Add sugar and salt. Add shortening and half of the flour. Beat 2 minutes. Add remaining flour. Blend with a wooden spoon. Cover. Let rise - 30 minutes or until doubled. Stir down by beating 25 strokes. Spread batter in a greased loaf pan. Batter will be sticky. Let rise 40 minutes. Heat oven to 375 degrees. Bake 45-50 minutes until brown. Brush with butter.
Cream butter and add sugar while beating constantly. Add all remaining ingredients and blend carefully. Roll in pencil like sticks 4-inches long or shape into crescents. Bake on cookie sheet in moderate oven at 350° until lightly browned, about 20 minutes. Roll in confectioners sugar while still warm.
Combine onion, ground beef, evaporated milk, bread crumbs, egg, garlic salt, salt and mustard. Mix lightly but thoroughly. Shape mixture into 4 to 6 loaves. Brown meat loaves in oil, top and bottom. Add potatoes, onion and carrots. Add wine. Season with salt and pepper. Cover and simmer about 1 hour. Add peas, if desired. Cover and simmer 10 minutes.
Cook spaghetti, rinse and drain well. Add other ingredients and mix well. Chill before serving.
Amounts used will depend on number of people served. A great tropical blend tossed with 3 types of lettuce and sprinkled with toasted coconut. Toss with your secret house dressing! (Kraft's Creamy Italian Dressing with real sour cream.)
Cream butter, Crisco and both sugars. Add eggs and beat well. Add flour sifted with cream of tartar and baking soda. Add vanilla. Chill several hours. Roll dough in small balls and then in granulated sugar. Place balls on greased cookie sheet. Flatten with a glass dipped in granulated sugar. Bake at 350° for 8 to 10 minutes or until light tan. Place cookies on cooling rack. This recipe makes quite a few. It can easily be cut in half.
Peel potatoes and cut into slices. Fry the potatoes in very hot oil until they are medium golden and soft. Drain the potatoes. Beat the eggs with some salt. Add the potatoes and mix.
Combine chocolate bar pieces and water in medium micro-proof bowl. Microwave on High (100%) for 1 1/2 to 2 minutes or until mixture is melted and smooth when stirred. Stir in eggs. Microwave on Medium (50%) for 1 1/2 to 2 1/2 minutes or until mixture is hot; do not boil. Cool slightly. Whip cream until stiff; fold into cooled chocolate mixture. Pour into 8-inch square pan. Cover and freeze until firm. Cut into squares. Makes 4 servings.
Cut pita bread into triangles; leave out overnight to stale. Cook bacon very crispy. Chop bacon, green pepper and onion and mix with Cheddar cheese and mayonnaise. Put small amount of mixture on pita bread triangles. Broil for a few minutes or until cheese melts and bread browns.
Bake cake and cool. Then in a large bowl, layer cake, Skors bits, chocolate syrup and Cool Whip. Repeat each layer until finished, ending with the Cool Whip. Garnish with Skors bits or chocolate curls. Refrigerate.
Wash potatoes. Leave skins on. Quarter potatoes. Heat 1 inch water to boiling. Add potatoes. Cover and bring to boil, cook 20 to 30 minutes until potatoes are soft with fork prick. Remove from stove. Slowly beat in milk and butter. Add salt. Sprinkle prepared potatoes with paprika and chopped parsley or chives for added flavor and color. Serves 6 to 8.
Cream sugar and shortening. Add eggs and then bananas; add vanilla. Mix dry ingredients together and add banana mixture. Add nuts, if desired. Bake at 350° for 1 hour and 15 minutes.
Cook sausage in 12-inch skillet. Add onion; cook until tender. Add rice. Stir in remaining ingredients, except pepper. Bring to a boil, reduce heat, cover and simmer 20 minutes, or until liquid is absorbed. Stir in pepper. Remove from heat, cover and let stand for 5 minutes.
Preheat oven to 375°. Sift flour with soda, salt and spices; set aside. Cream butter with sugar until light. Add vanilla and pumpkin. Mix well. Slowly add dry ingredients, then stir in raisins and nuts. Drop by rounded teaspoons, 2-inches apart, on a greased baking sheet. Bake for 15 minutes, until lightly browned. Transfer to a wire rack to cool.
Combine first 4 ingredients. Spread generously on rye rounds. Sprinkle with bacon bits and bake at 300° for 20 minutes. Serve hot.
*Carrots, broccoli, spinach, turnips, cauliflower, cabbage, beans, legumes, onions, mushrooms, corn, etc., may be used.
Do not drain corn. Mix all ingredients together thoroughly. Bake at 350° for 35 to 40 minutes. Puffs up and gets a crusty top.
Cook broccoli as directed; drain. Mix with all other ingredients and place in a baking dish. Top with crushed Ritz crackers or potato chips. Bake at 350° for 40 to 45 minutes.
Put Tater Tots into pan; add onion flakes and salt to your taste. Mix soup, cheese and milk together and pour on top of taters. Bake in 350° oven until done or microwave 15 minutes on High. (Adjust milk to your preference.)
Boil vinegar and sugar. Add to the rest of the ingredients with mayonnaise. Refrigerate.
Follow the directions for your bread machine. This makes a good toast for breakfast. It does not hold up well for sandwiches.
Bring jello, marshmallows and pineapple to a boil. Cool. Blend Cool Whip and cream cheese. Add to jello mixture. Chill until solid.
Grease a 9-inch pie plate. In a medium sized mixing bowl, combine ground peanuts, oleo and sugar. Press mixture firmly onto the bottom and up the sides of the pie plate. Place in refrigerator for about 15 minutes. Now mix coconut, Karo, peanut butter and the 3 tablespoons chopped peanuts. Put the ice cream in a large chilled bowl and gently blend in the mixture. Put into the chilled crust. Sprinkle the top with chopped M&M's. Cover and freeze. Make a day ahead.
In 1 1/2-quart casserole or pie plate, layer: 1/2 pound Velveeta (cut into cubes), 1/2 can stewed tomatoes (chopped), sprinkle with chili powder, 1/2 pound shredded Cheddar, 1/2 can chopped chilies and sprinkle with garlic powder. Repeat layers. Bake at 350° until cheese is bubbly.
Combine flour, margarine, sugar and salt until fine. Dissolve yeast in milk. Add to beaten eggs. Add this to flour mixture. Knead until smooth. Place in refrigerator overnight. Roll out in sugar. Fill with nut mixture.
Preheat oven to 350°. Mix first 8 ingredients by hand until smooth. Mix cinnamon and sugar. Grease and flour tube pan. Layer into pan: batter, apple, sugar/cinnamon mixture, batter, apple. Finish with sugar/cinnamon mixture.
Grease and flour a 9 x 13-inch pan. Cream together butter, sugar and eggs. Add chocolate syrup, flour and nuts. Pour evenly into pan and smooth top of mixture. Bake at 350° for 30 minutes. Allow to cool completely.
In a blender whip the cottage cheese. Combine all of the ingredients in a small bowl. Serve with fish or vegetables such as baked potatoes. Or add 2 tablespoons more skim milk and serve as a salad dressing. Yields 1/2 cup.
Mix cheese and butter. Split rolls horizontally in half. Spread each half with 1 tablespoon cheese mixture. Replace tops. Bake at 375° on ungreased baking sheet for 8 to 10 minutes or until cheese has melted and rolls are brown.
Melt butter; stir in flour, salt and sugar. Cook until bubbly. Add milk and cook until thick. Stir in the corn. Stir in the eggs that have been beaten until frothy. Pour into a well-buttered casserole and bake in a hot water bath at 350° for about 45 minutes.
Add all other ingredients to whipped cream cheese. Bake in small casserole for 30 minutes at 350°. Sprinkle with paprika. Serve hot with crackers or crunchy bread sticks for dipping.
Cook spaghetti; drain. Toss with oil and black olives. Brown hamburg; drain. Add remaining ingredients; bring to boil for 10 minutes. Layer spaghetti, then hamburg mixture times 2 layers. Cover with foil and bake at 350° for 20 minutes. Remove foil; sprinkle with cheese and bake 10 minutes longer.
Bake crust for approximately 10 minutes. Cook sausage and hash browns. After crust is done, spread a layer of cheese, sausage and then hash browns (alternate each layer until ingredients have been used). Top layer should be cheese. Pour the egg mixture over the top. Bake at 350° for approximately 45 minutes or until the egg has stiffened.
Brown hamburger in skillet with onion. Drain fat, if necessary.	 Add tomato soup and green beans. Mix well. Then put in	baking	dish or pan. Spread mashed potatoes over top and bake for about 45 minutes at 350°.
Put first three ingredients in top of double boiler. Stir frequently and cook over (not in) boiling water for 8 to 10 minutes or until chocolate melts and mixture is smooth and thick. Remove from heat.
Preheat oven to 350°. Mix ingredients well. You can add nuts, raisins or chocolate chips. Bake 8 to 10 minutes.
Heat oven to 350°. Mix meat, 1 1/3 cups instant dry potatoes, egg, salt, pepper, onion, ketchup and milk. Spread in an ungreased pie pan, 9 x 1 1/2-inch. Bake uncovered 35 to 40 minutes. Prepare remaining potatoes as directed on package for 4 servings. Top baked meat with mashed potatoes. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts. Makes 4 to 5 servings.
Peel the tomatoes and cut into wedges. Put in a large bowl along with onion and green pepper. Sprinkle on salt and pepper. Mix together the vinegar, water, sugar and salad oil. Stir to dissolve sugar. Pour over vegetables and chill.
Mix cake according to directions on box. Pour one half the batter into greased, floured 9 x 13-inch cake pan. Bake 15 to 20 minutes (until set). Melt caramels in heavy pan in 2 tablespoons milk. Pour mixture over baked cake; sprinkle with chips and nuts. Pour remaining batter overall. Return to oven for about 15 minutes more.
Tips: If you wish, you can brush rolls with mixture of egg yolk, mixed with 1 tablespoon water before baking.
Dissolve jello in 2 cups of hot water, stir in cranberry sauce. Cool. Then drain pineapple and add to mixture. Stir in the mashed bananas. Top with whipped topping, cover and refrigerate until ready to serve.
Mix butter, dark sugar and water in saucepan. Place over low heat and stir constantly until mixture comes to a boil; boil 1 minute. Remove from heat. Add milk and vanilla. Gradually add sugar, stirring until smooth.
Soak raisins in water. Mix remaining ingredients. Drain raisins and save 1/2 cup water. Mix ingredients with raisins and reserved water. Bake at 350° to 375° for 8 to 10 minutes. Place on greased cookie sheet.
Make sure dates are pitted, then push a pecan half into each date. Press together and roll in powdered sugar. Arrange on tray and serve.
Prepare one pound of hamburger meat as for meat loaf with onions, bread crumbs, egg, tomato sauce, salt, pepper and green pepper, if desired. Press into pie plate for crust.
Cook white rice and set aside for later. Combine everything except pepper in a stock pot; simmer until chicken is done. Remove and discard celery, bay leaf and onion. Skin and bone chicken, dice meat into large chunks and place back into the stock. Add ground peppers and salt to stock and bring back to a simmer.
In large bowl, combine all ingredients. Mix thoroughly, making sure gelatin is blended evenly. Cover and refrigerate at least 2 hours. Preheat oven to 350°. Shape into 1-inch balls and place on well greased baking sheets. Bake 8 to 10 minutes or until lightly brown around edges. Remove from oven; cool on baking sheet 5 minutes before placing on wire rack to cool. Yields 4 dozen.
Drain vegetables. Mix together and add salt. Stir well and chill for 1 hour. Remove from refrigerator and drain. Add remaining ingredients and stir until sugar is dissolved. Pour into large dish; cover and refrigerate several hours.
In small saucepan heat 1 tablespoon margarine over medium heat until bubbly and hot; add flour and mix well. Using wire whisk, gradually stir in milk and cook, stirring constantly, until mixture is smooth. Stir in Worcestershire sauce, 1/2 teaspoon salt and the pepper. Reduce heat to low and let simmer, stirring frequently, until sauce is thick, 10 to 15 minutes.
Melt butter; add garlic. Pour into 1-quart casserole. Add tomatoes and mash lightly; stir in wine and mushrooms. If scallops are large, cut into bite-size pieces; add to casserole and mix. Sprinkle with breadcrumbs and bake, uncovered, at 350° for 30 to 45 minutes, or until scallops break easily with a fork. Serve over a bed of rice or pasta. Yields 4 servings.
Mix all ingredients together except Cheddar cheese. Put in a greased 10-inch black skillet and sprinkle cheese on top. Bake at 375° for 30 minutes.
Mix the pudding as directed using the 2 1/2 cups milk. Add the 1/2 carton Cool Whip and sour cream. Layer pudding, bananas and vanilla wafers. Cover with remaining Cool Whip.
Mix all ingredients well. Bake in moderate oven at 350° for 1 hour.
Mix first 6 ingredients in a large bowl; roll into balls. Place in refrigerator to cool overnight. In the morning, melt paraffin and chocolate chips in a double boiler. Spear balls with a toothpick, dip in chocolate and cool to dry on wax paper.
Brown bacon until crisp. Remove and let drain. Add onions to drippings and saute for 2 to 3 minutes. Drain fat off. Meanwhile, in saucepan, mix cold masted potatoes and soup until smooth. Add milk gradually to desired consistency, stirring constantly. Add bacon and onions; season with salt, pepper and parsley. Heat through.
Preheat oven to 350°. Sift all dry ingredients together, set aside. Cream together margarine and sugar. Blend in egg, milk and flavorings. Blend in dry ingredients and chill for 2 hours. Roll out dough to approximately 1/8 inch thick. Cut with cookie cutters, sprinkle with colored sugar and bake on ungreased cookie sheet for 6 to 8 minutes or until outer edge begins to brown.
Shred cooked potatoes. Melt butter in pan. Add sour cream, soup, onions and cheese. Stir until the cheese is melted and mix well with potatoes. Put in baking dish. Sprinkle with paprika. Bake at 350° for 45 minutes. Serves 10.
Cut butter into flour, baking powder and salt mixture. Add 3 eggs (beaten), sour cream and vanilla. Mix together to a smooth dough. Roll out on floured board. Cut into 2 x 4-inch strips and make a cut in the middle; flip one end through. Fry in deep oil, then dust with powdered sugar. Good.
Mix all ingredients and beat for 10 minutes. Grease and flour a Bundt pan and bake at 350° for 1 hour.
Make slits in pork roast. Slice garlic into 3 pieces each. Chop up pickled peppers. Stuff a piece of garlic, pepper and onion into roast slits. Sprinkle salt and pepper all over roast and rub in. Sprinkle Texjoy steak seasoning and rub in.
Sprinkle salmon steaks with 1/4 tsp. salt. Melt butter in skillet. Saute onion in the butter until tender. Combine onion with the crumbs, mushrooms, parsley, lemon juice (1/4 tsp.), salt and dash pepper.
Mix salad dressing, vinegar and sugar. Toss other ingredients and pour dressing over.
Peel and slice apples, enough to pack into quart jars. Pack solid. Cover with syrup. Should be enough for at least 8 quarts. Cook syrup until thick and bubbly. Add lemon juice. Pour syrup over apples. Seal with lid and ring. Process 20 minutes in hot water bath.
Combine eggs, buttermilk and soda in a bowl; mix well. Sift dry ingredients together. Add flour mixture and shortening to buttermilk mixture; mix well. Pour onto hot griddle. Brown on both sides.
Mix all ingredients. Roll into balls (about a teaspoon each). Bake 20 minutes in a 350° oven. Roll in powdered sugar after cooled.
Heat oil to medium in heavy skillet. Add beef, onion and garlic. Cook until beef is evenly browned and drain. Return to skillet and add tomatoes, field peas, salt and pepper to taste. Cook over low to medium heat until thoroughly heated and meat is completely done. Serve over cooked rice. Top with a sprinkling of green onions. Serves 4 to 6.
Dissolve bouillon in water. Add potatoes, onion and mixed vegetables. Cover and simmer 15 to 20 minutes or until vegetables and potatoes are tender. Stir in remaining ingredients. Heat until Cheez Whiz is melted and soup is hot. Good served with hot biscuits.
Put chicken pieces in bottom of 9 x 13-inch casserole dish. Spread soup over chicken. Prepare dressing using broth and margarine. (Add water if you don't have the necessary amount of broth.) Spread dressing over soup and chicken. Bake at 350° for 30 minutes.
Preheat oven to 400°. Grease 1-quart casserole dish. In 1-quart saucepan, over medium heat, cook frozen onion until tender. Stir in undiluted soup and cream cheese cubes; cook stirring constantly, until smooth and hot. In casserole dish, alternate a layer of frozen potatoes, then sauce ending with layer of sauce. Cover and bake 45 minutes or until sauce is bubbly. Remove from oven and sprinkle with shredded Cheddar cheese.
Cream the shortening, peanut butter, brown sugar and white sugar. Add 2 eggs and beat well. Add flour, soda and vanilla and blend well. Make into rolls and freeze. Cook as needed. Bake at 350° to 375° for 8 minutes.
Heat oven to 375°. Spread dough on pizza pan. Spread garlic on dough. Sprinkle 1 cup Mozzarella and 1 ounce Romano on dough. Place sliced tomatoes on top of cheese, then cover with remaining cheese. Bake for 30 to 35 minutes.
Slice beef across grain into thin strips. Cook 1/2 beef in 1 tablespoon hot oil until browned. Remove. Set aside. In same skillet with 1 tablespoon hot oil, cook sweet peppers, onion, oregano, garlic powder and pepper until vegetables are tender, stirring often. Stir in soup and water. Heat to boiling. Return beef to skillet. Heat thoroughly. Serve over rice or spaghetti with garlic bread. Serves 4.
Heat Coke and dissolve jello in hot Coke. Add chopped cherries and nuts; chill.