HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni until done. Drain off water. Pour milk in pan. Add cheese and butter. Cook until cheese is melted on low heat. Stir all ingredients together and place in Pyrex dish. Top with shredded cheese and place in 350° oven until cheese is melted.
Make jello and let cool, then add all other ingredients. Stir well. Place in refrigerator until jelled.
In oil on heavy skillet over medium heat, saute rice until lightly brown; stir often. Add onion, celery and pepper and saute 1 minute. Add remaining ingredients and simmer (over low heat), covered, 15 minutes. If it appears a little dry, add 1/4 cup water and simmer 3 minutes longer. Turn off fire and let stand, covered, 5 to 10 minutes before serving. Serves 6 to 8.
Mix all ingredients in saucepan. Pour into unbaked pie crust. Bake for 30 to 35 minutes at 325°. Top may be a little shaky when it's finished, but it will set.
Slice sweet potatoes into baking dish. In skillet, combine brown sugar, salt, butter, 7-Up and spices; bring to a boil for 6 minutes. Pour over sweet potatoes. Bake until done.
In 30-cup coffeepot, mix cranberry juice and apple juice. In basket of coffeepot, put brown sugar, salt, cinnamon sticks and whole cloves. Percolate until done.
Combine all ingredients and mix well. Chill several hours or overnight. Serve with raw bell peppers, cucumbers, carrots, cauliflower, jicama and other favorite vegetables. This dip sounds odd, but is terrific with raw vegetables.
Roll meat in seasoned flour and brown. Add remaining ingredients. Cover and simmer for 2 hours or until tender. I put it in a crock-pot.
Cut cake into 3 lengthwise layers. Sprinkle each layer with about 1 1/2 tablespoons of liqueur. Cut cake into 1-inch cubes. Layer half the cake cubes, pudding, whipped cream and strawberries in 1 1/2-quart serving bowl (glass). Repeat layering once. Makes 10 to 12 servings.
Scoop 12 (4 ounce) balls of ice cream and freeze 2 to 3 hours. Roll ice cream balls in crushed cereal. Dip in egg, then roll again in cereal. Refreeze for several hours. Deep-fry ice cream balls (no more than 2 at a time) for 30 to 40 seconds. Drain, garnish and serve immediately. Fun for party guests to prepare together.
Squeeze spinach very dry. Mix all together and let chill 5 to 8 hours. Great with fresh vegetables.
Cut cake in 3 layers lengthwise. Crush strawberries. Add sugar and cheese. Blend until smooth. Fold in Cool Whip. Place mixture between 3 layers. Frost entire cake. Refrigerate.
Mix all ingredients in a 9 x 13-inch pan. Place chicken pieces on top, cover pan with foil. Cook 1 hour and 30 minutes in a 350° oven.
Cook noodles as directed. Drain. Brown sausage, peppers and onions. Drain. Mix noodles and meat mixture with all other ingredients except cheese. Place in a greased 9 x 13 pan. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Break bread into quarter pieces. Break cheese into bite-size pieces. Arrange shrimp, bread and cheese in several layers in a greased 2-quart casserole dish. Pour margarine over mixture. Beat eggs, add mustard and salt. Then add milk, mix and pour over casserole. Let stand minimum of 3 hours, preferably overnight in refrigerator, covered. Bake in 350° oven, covered, for 1 hour. When doubling recipe, use 3 pounds shrimp.
In a 10-quart Dutch oven, add 8 quarts water. Heat to boil. Add stew meat, carrots, celery, potatoes, bouillon cubes and onion soup mix. Cook over medium heat until tender. Mix a double batch of Bisquick dumplings, put on top of boiling stew and cook 15 minutes longer than package directions.
Mix all ingredients together. This is a good marinade for beef on the grill. Also great to cook with roast in the crock-pot, then thicken juices for gravy. Stores well for long period of time.
Combine pretzel crumbs, margarine and sugar; press on bottom and up side to rim of buttered 9-inch pie plate. Chill.
Crumble Oreos. Lay thin layer of Oreos in bottom of container. Cover with 1/2 of chocolate syrup. Sprinkle 1/2 chopped nuts over these layers. Top with Cool Whip. Repeat all layers once more, ending with Cool Whip. Chill at least 4 hours.
Brown ground beef and drain. Combine ingredients in crock-pot. Cook on low until cheese is melted. Quick and easy! Serve with Tostitos or Doritos.
Make yellow cake according to directions on box in round pans. Cool. Slice in half horizontally. Mix together boiling water and strawberry jello; add thawed strawberries. Refrigerate until gels. (Won't really get thick.) Make instant vanilla pudding according to directions. In punch bowl, pour a ladle of strawberry filling. Then put 1 layer of cake. Top with pudding and a heaping tablespoonful of Cool Whip. Pour a ladle of strawberry filling, then alternate cake, pudding, Cool Whip, strawberry jello, etc. Refrigerate. Before serving, put the rest of the Cool Whip on. A hit at parties!
Saute onion in butter lightly. Add flour and stir until browned. Add water and stir constantly, forming a smooth paste. Add parsley, thyme, bay leaf, tomatoes, tomato sauce, garlic powder and rice. Add and cook over low heat until rice is tender, stirring as needed. Add shrimp and white wine and warm thoroughly.
Bring 3 cups of water to a boil. Remove from heat and stir in sugar. Place tea bags in water and cover. Steep for about 4 to 5 minutes. Remove tea bags. Add remaining water, apricot nectar, and lime juice. Serve over ice.
In a serving dish, layer the following ingredients in order: bean dip, mashed avocado, sour cream, chopped tomatoes, chopped black olives, shredded Cheddar cheese and chopped green onions. Chill and serve with corn chips.
Melt butter and mix with graham cracker crumbs. Press in a 9 x 13-inch pan. Pour milk over crumbs. Sprinkle on chocolate chips, then coconut and nuts. Press down firmly. Bake at 350° for 25 to 30 minutes. Cool and cut into small squares. Remove from pan.
Brown ground beef in skillet, drain off any grease. Put the ground beef in crock-pot. Pour in the catsup. Rinse bottles out with a little water, pour water out of bottles in crock-pot, about a cup or so of water should be enough. Add chopped pepper and onion. Stir in the mustard, sugar, black pepper and chili powder, stir up. Simmer in crock-pot for about 5 hours, stirring occasionally. Add a little water during cooking if you need to.
Mix ingredients in pressure cooker and cook for 15 minutes when knob is rocking. Let cool. Enjoy!
Bring to boil the sugar, vinegar, and water. Add granulated alum. Pour over pickles with celery seed added to the jar. We keep a jar of these pickles in the refrigerator at all times.
Place tri-tips in Ziploc bag. Add marinade and refrigerate 2 to 3 days. When barbecuing, use marinade for basting. Test meat with thermometer; 140° rare, 145 to 150° medium to medium-rare. Serve with fresh salsa. Recipe can be reduced in half.
Soak 1 cup fine cracked wheat for 15 minutes. Rinse in cold water. Squeeze excess water. Put in bowl. Add chopped tomatoes, parsley and onion. Toss with olive oil, lemon and salt.
Preheat oven to 375°. In a medium bowl, thoroughly mix salmon, egg, olive oil, green onions and 2/3 cup cracker crumbs. Form mixture into 8 equally sized patties. Coat patties with remaining cracker crumbs and arrange in a single layer on a medium baking sheet. Bake 10 minutes in preheated oven, turning once, until golden brown.
In a bowl, mix the oil, brown sugar and egg. Stir in the oatmeal, baking soda and salt. Add the milk and mix well. Pour into a greased 9 x 13-inch baking pan. Sprinkle with cinnamon. Bake for 25 to 30 minutes in a 350° oven.
Preheat oven to 350°. Spray 8-inch square baking dish with nonstick spray. Coat surface of pan lightly with bread crumbs. (Reserve leftover bread crumbs.) Grate 1 teaspoon of lemon peel and squeeze 1 tablespoon from lemon (set juice aside). In small dish, combine lemon peel, sugar and cinnamon. Peel and core apples; cut into thin slices.
Preheat oven to 400°. Cook chicken in water; save broth. Debone chicken and pull into pieces. Mix soups, tomatoes and 1 cup broth from chicken. Salt and pepper to taste. Crush chips in bag. Spray large casserole with vegetable spray. Place crushed chips in bottom. Add chicken, then pour soup mixture over chicken. Top with cheese. Bake 30 to 40 minutes.
Drain pineapple and add enough water to make 1 1/2 cups liquid. Bring to a boil and pour over jello. Let cool. Add other ingredients and chill.
Rinse red kidney beans. Drain all beans. In a separate bowl, combine oil, vinegar, sugar and pepper. Mix well. Add to beans. Refrigerate. Marinate for at least 6 hours before serving.
Cook squash and drain. Add onion, grated carrot, sour cream and soup. Melt margarine and mix with bread crumbs. Place 1/2 of bread crumbs in bottom of dish and pour squash mixture over bread crumbs. Sprinkle remaining bread crumbs on top and bake at 375° for 30 to 40 minutes.
Mix all ingredients together. Pour	into 9-inch pan well-greased with margarine. Bake in preheated 350° oven for 30 minutes. Good served with scoop of ice cream.
Roll 1/4 of the dough at a time into a circle and spread with melted butter. Sprinkle with sugar and cinnamon. Place a peeled, cored apple in the center of the pastry and fill up hole with sugar, cinnamon and a dab of butter. Fold up pastry around apple and prick with a fork. Place on cookie sheet. Bake at 425° for 30 minutes.
Place all ingredients in a large bowl. Beat with mixer for 5 minutes. Put in a greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Place apples in a greased 9 x 5 x 3-inch loaf pan. Combine remaining ingredients except whipped cream; mix until crumbly and sprinkle over apples. Bake at 350° for 30 to 35 minutes or until apples are tender and topping is golden brown. Serve warm with whipped cream, if desired. Yields 2 servings.
Dissolve jello with boiling water. After draining juice from Bing cherries, add water to equal 2 cups, then mix with dissolved jello. Fold in Bing cherries. Pour into a 9 x 13-inch pan. Refrigerate overnight to congeal. Serves 24.
Unfold crescent rolls and place in bottom of an ungreased 15 x 10-inch jellyroll pan. Pinch the edges to seal. Brush dough with beaten egg. Bake at 375° for 11 to 13 minutes. Cool. Combine cream cheese, mayo and Ranch dressing; beat. Spread mixture on crust. Sprinkle with cheese and vegetables. Chill 2 hours.
Combine the onions, hot dogs, lima beans, kidney beans and baked beans. Mix together the brown sugar, catsup, vinegar and mustard and pour over mixture. Bake at 350° for 1 1/2 hours.
Cook ground beef and onion until brown; drain. Stir in remaining ingredients except bread and cheese. Cover and cook on medium for 10 to 15 minutes. Cut top off bread. Scoop out center to fill with lettuce and meat. Top with tomato and cheese.
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, pepper, lemon-pepper and parsley. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly upon cooling; thin with milk if cooked too long. Toss with hot pasta to serve.
Drain fruit; set aside. Mix egg yolks, 1/4 cup cream, lemon juice and sugar. Cook until thick, stirring constantly. Cool. Add whipped cream. Add fruit and marshmallows. Refrigerate 24 hours. Makes 8 servings. (You can use whipping cream for both and also bottled lemon juice.)
Combine first 5 ingredients in large saucepan; cook over low heat 10 minutes, stirring constantly. Remove from heat; add rice cereal and nuts alternately, mixing well after each addition. Shape into logs and roll in coconut. Cool and slice.
Layer lettuce, onion, celery and water chestnuts. Sprinkle on still frozen peas, then a light sprinkling of sugar and salt. Spread mayonnaise like frosting over peas. Cover with Cheddar cheese. Refrigerate overnight. Top with bacon and decorate with the tomatoes and egg slices.
Preheat oven to 300°. Heat butter and soup in a large saucepan. Add potatoes, cheese and sour cream. Sprinkle with salt and pepper. Stir gently. Pour into a greased 8 x 8-inch baking dish. (May be frozen at this point.) Top with green onions. Bake 45 to 55 minutes. Serves 6 to 8.
Mix sugar, vinegar, Miracle Whip and cream (milk). Slice cucumbers and onion, then add to sauce. Add salt and pepper. Let stand in refrigerator. Keep dressing; add more cucumbers and onion.
Preheat oven to 350°. Melt butter; add sugar and molasses and mix well. Add lightly beaten egg and blend well. Sift flour with spices, salt and soda. Add to first mixture; mix. (Batter will be wet.) Drop tablespoon of batter onto foil covered cookie sheet. Leave 3 inches between cookies as they will spread. Bake 8 to 10 minutes, until cookies start to darken. Remove from oven while soft; let cool on foil.
Allow dough to rise for about 2 hours in a warm area. While dough is rising, cook sausage and allow to drain extremely well. This is very important. Save a little of the sausage grease and saute the mushrooms and onions it. When dough is ready, roll it out in a rectangular fashion. Spread mustard over the entire surface of the dough. Layer it with sausage, mushrooms, onions, cheese, salami and ham. When layering is complete, fold the edges of the dough together and pinch together real well. Place on a cookie sheet and bake for 1 hour at 350°. About 10 minutes before it is done, spread butter on the top and allow it to brown.
In 1 1/2-quart saucepan, combine sugar, syrup and salt. Cook 4 minutes on High and stir well. Add peanuts, stir and cook 3 1/2 minutes on High. Stir butter and vanilla and cook 2 more minutes on High. Add baking soda and quickly stir until foamy. Quickly spread onto lightly greased baking sheet, spreading thin. Makes 1 pound.
Mix first the dry ingredients well. Add papple (undrained), bananas, oil, vanilla and eggs. Blend well; do not beat. Grease tins or use paper baking cups. Bake 20 minutes at 350° for medium size muffins. Makes about 3 dozen.
In small bowl, mix soup and sour cream. In saucepan, melt butter and cook onion and chili powder until tender. Stir in chicken, chilies and 2 tablespoons of soup mixture; remove from heat. Spread 1/2 cup of soup mixture in baking dish. Spread chicken filling (about 1/4 cup) on tortilla and roll up. Place in baking dish. Spread remaining soup mixture over tortillas. Sprinkle with cheese. Bake at 350° for 25 minutes or until hot and bubbly.
Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of cornbread chunks in bottom of a large serving bowl. Top with half of drained beans. Combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers, using remaining ingredients. Cover and chill 2 to 3 hours. Yields 10 to 12 servings.
Cook jello, sugar, water and cornstarch together until it turns clear and a little thick, about 20 minutes. Cool. Add fresh strawberries and pour into pie shell. Refrigerate until firm and serve with whipped cream.
Mash grapes. Put in churn with 2 1/2 pounds sugar. Let ferment for at least a week. When through fermenting, strain to remove skins. Return to churn with 10 pounds sugar. Let ferment another week or two. Pour into bottles or jugs.
Cook and drain macaroni; wash. Beat eggs and add milk and salt. Layer macaroni and grated cheese. Add a pat of butter to cheese. Pour milk mixture and bake at 375° for 35 minutes.
Mix it all together and put on a cookie pan with a spoon. Bake in the oven for 15 or 20 minutes at 350° or until done.
Beat egg whites until soft. Beat yolks with milk and salt. Layer ingredients beginning with bread after removing crust and cubing bread. Repeat layers. Fold egg whites into milk mixture. Pour over top, cover with Sarah Wrap and refrigerate overnight. Bake the next morning at 325° for 45 minutes.
Melt chocolate over low heat. Mix raisins, marshmallows and cereal into large bowl. Pour melted chocolate over ingredients in bowl and mix until well coated. Spread mixture in a buttered 8 x 8 pan. Press firmly. Chill slightly. Cut into bars, then chill until firm. Makes 16 to 18 bars.
Mix in a mixing bowl the sugar, flour and milk. Pour over butter. Add apples. Bake at 350° until brown.
Sift dry ingredients. Set aside. Blend bananas, frozen orange juice and eggs. Stir in flour mixture, raisins and nuts. Mix until blended. Bake in a 9 x 4-inch greased pan at 350° for 35 minutes.
Combine flour, monosodium glutamate and salt. Dip pork cubes in beaten egg and then in flour mixture; coat well. Fry pork in deep, hot fat (360°) for 6 to 8 minutes or until browned and done. Remove and drain pork on paper towels and keep warm. In a wok or deep skillet, combine sugar, vinegar, pineapple juice, ketchup and soy sauce; bring to boiling. Blend cornstarch in, stirring constantly until sauce thickens. Stir the warm deep fat fried pork cubes, drained pineapple chunks and green pepper pieces into the thickened sauce. Serve while hot with steamed rice. Makes 3 to 4 servings.
Mix everything together; add nuts. When Jell-O is starting to set, pour into mold. Chill for a few hours before serving.
Melt butter and saute onion in the butter. Make a white sauce with flour and milk in the butter and onion. Add the other seasonings. Layer this in a dish: carrots, cheese and white sauce. Put a topping of bits of butter and bread crumbs on and bake at 350° for 35 minutes.
Brown meat and onions. Add water and cook slowly for 1 hour. Pour into casserole dish. Peel and slice potatoes, thin. Layer over meat. Mix soup and sour cream. Pour over meat and potatoes. Cover with shredded cheese. Bake, uncovered, at 350° for 1 1/2 hours.
Cream all of the ingredients except rum and water; freeze. To serve, put 1 ounce of rum and 3 Tbsp. of the frozen mixture in a mug and fill with boiling water.
Place cupcake liners in muffin tins. Place a vanilla wafer in the bottom of each cupcake liner. Mix remaining ingredients except pie filling until smooth. Fill cupcake liners 2/3 full. Bake at 375° for 15 to 20 minutes. Cool. Place spoonful of pie filling on each. Keep refrigerated.
Cream butter and sugar until well mixed. Add eggs, one at a time. Sift flour with soda and add alternately with sour cream. Add vanilla and pour into greased and floured tube cake pan. Cook at 300° for 1 1/2 hours.
Mix margarine, sugar, eggs, buttermilk and vanilla until smooth. Add flour, baking powder and soda and stir in. Add nuts and fruit. Drop by teaspoonful on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Drain blueberries and add enough water to bring to one cup. Set blueberries aside. Put all ingredients except blueberries in large bowl. Beat on low for 30 seconds, beat on medium for 2 minutes. Fold in blueberries. Grease and lightly flour a 9 x 13-inch pan. Pour into pan and bake at 350° for 45 to 50 minutes. After cake has cooled, prepare package of instant chocolate pudding according to instructions on package. Pour over cake and refrigerate until pudding has set. Top with Cool Whip and refrigerate.
Squeeze and drain water from spinach. Combine all ingredients. Mix well with spinach and refrigerate. Serve with crackers.
When rice is done stir in the rest of the ingredients except cinnamon. Pour in covered dish and bake 40 minutes. Sprinkle top with butter and cinnamon. Serve warm or cold.
Mix pudding and milk in bowl. Beat on low speed until thick (approximately 2 minutes). Fold in La Creme topping. Put layer of graham crackers in bottom of 9 x 13 x 2-inch pan. Spread half of pudding mixture over crackers. Add another layer of crackers and then spread the rest of the pudding over them. Top with final layer of crackers. Spread icing over the top layer of crackers and chill for at least 6 hours or overnight.
Beat first 6 ingredients together in large bowl with electric mixer. Mix 8 cups of bread flour with 4 tablespoons yeast. Add this to the liquid ingredients and beat with mixer until smooth. Transfer mixture to a very large bowl or dishpan. With a wooden spoon, stir in about 2 1/2 more cups of flour. Let dough rise until double, usually about 45 minutes. Now melt 2 more sticks of butter in a skillet. Spread part of dough out on the counter and roll out 1/2-inch thick. Cut in rounds with small biscuit cutter. Dip each round in melted oleo and place in pan to rise again. When rolls in pans have risen, bake in 375° oven about 18 minutes.
Peel and cut up apples. Put in bowl with cut up banana. Add nuts, Miracle Whip and sugar. Refrigerate until ready to serve. Serves about four.
Marinate chicken in garlic, soy sauce, sugar, salt and pepper for 15 minutes. Add 7-Up and lemon and let stand (covered) for 30 minutes. Place in a covered pan, add bay leaf and cook over medium to high heat. Let boil, then simmer for 20 minutes or until done. Garnish with spring onion.
Mix all ingredients, except chicken, in a bowl with rice. Stir well. Grease an 11 x 13-inch pan. Pour ingredients into pan. Place pieces of seasoned chicken on rice and cover with foil. Bake for 1 hour at 400°.
Brown ground beef and onion and season with garlic salt and pepper. Spoon into flour tortillas, roll and place into large baking dish. Spoon half of sauce over top. Sprinkle generously with cheese and bake at 375° until bubbly (about 20 minutes). If you do not like the cheese browned, add cheese last 5 minutes of baking. Heat remaining sauce in microwave to spoon over enchiladas at serving time.
Saute sausages and drain. Beat eggs with milk and mustard. Layer the bread cubes, sausage and cheese in a 9 x 13-inch Pyrex dish. Pour egg mixture on top. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6 to 8.
Slice cucumbers, onions, and pepper. Cover with salt, let stand 3 hours. Drain off liquid and rinse. Mix vinegar, sugar, turmeric, and spices. Bring to a boil, add cucumber, onion, and pepper. Heat thoroughly, but don't boil. Pack in hot jars, seal lid tightly.
Sift dry ingredients and set aside. Beat eggs and add sour cream. Add egg and cream mixture to dry ingredients. Add boiling water and stir until just moistened. Pour batter into 8 x 8 x 2-inch greased baking pan. Bake at 375° for 25 minutes or until bread top is golden brown and springs back to the touch.
Boil chicken until tender. Bone and skin and chop to bite-size. Place in a 2-quart saucepan. Add onion, sage, 1 stick oleo, salt and pepper. Let boil 5 to 8 minutes. Add enough water to make 2 quarts. In a large container, crumble corn bread and eggs. Mix well and pour in a large roast pan. Cut 1 stick oleo in slices over top. Have your dressing pretty juicy or will be too dry when baked. I taste mine to see if it needs more sage. You may want to add more seasoning. Bake at 350° for 45 minutes to 1 hour (when it gets golden brown on top).
Beat eggs and add sugar, flour, vinegar and vanilla. Mix well. Stir in coconut & oleo. Pour in unbake pie crust. Bake at 350 degrees until done.
Saute onions in margarine. Add pecans, chicken seasoning and George Washington seasoning. Beat eggs and milk together; add dried soya meat. Add all ingredients.
Mix and store in closed jar. Use teaspoon in 1 cup of water, hot or cold.
Mix with mixer or with hand pie blender. Then add 1 tablespoon vinegar and 1 egg (in a 1 cup measuring cup, fill with water). Add to first mixture, stirring with fork. Can be frozen for later use.
Combine the 1/8 cup hot water and the yeast together in a large bowl and mix well. Add the brown sugar and warm water. Add the flour slowly and mix together until dough does not stick to the sides of the bowl. Remove dough from bowl and knead on a hard surface (cutting board) that is covered with the extra flour. Divide dough into golf ball size pieces and form into shape of pretzel. Once all dough has been used, bring 5 cups of water to a boil in a large pan on stove. Add a tablespoon of soda for every cup of water used. Once water and soda are gently boiling, immerse pretzels into boiling water, one at a time, and count slowly to thirty. Place pretzels on a greased cookie sheet that has kosher salt sprinkled on it. Sprinkle kosher salt on top of pretzels and bake for 8 to 10 minutes at 425°.