HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and dry green tomatoes. Slice tomatoes medium-thin. Salt and pepper to taste.
Remove chicken from bone; set aside. Mix until mealy the flour, salt, Crisco and water, or until like biscuit dough. Knead well. Roll out real thin. Bring to boil broth chicken was cooked in. Drop dough into broth; drop enough to make thick but still soupy. Add chicken and black pepper to taste.
In a large saucepan, bring to a boil the sugar, cream of tartar and evaporated milk. When it comes to a boil, cook for 6 minutes by the clock, stirring constantly with a wooden spoon. Remove from heat. Pour over bits of margarine. Stir until completely dissolved. Add vanilla and nuts. Stir. Pour into a greased pan (I use margarine). Allow to stand at room temperature for approximately 1 hour. Cut in squares or refrigerate overnight and cut the following day.
Place raisins, tea (or beer) and brown sugar in a large ceramic or glass bowl. Mix; cover with cloth and let sit overnight at room temperature.
Stem, gently rinse berries, pat dry and set aside. Toss diced chicken with celery and almonds, then raspberries. In a separate small bowl, blend mayo or yogurt with grated lime rind, juice and salt. Pour over chicken; gently toss to coat. Serve on crisp lettuce leaves. Serves 4.
Lightly butter a dinner plate, then ice it with the cream cheese. Drain and wash crabmeat; spread on top of the cheese. Spread chili sauce on top of the meat. Serve with crackers.
Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add egg, beating well. Combine flour, baking soda and salt; add to cream mixture, alternating with juice and beating well after each addition. Stir in pineapple and pecans. Pour batter into greased and floured loaf pan. Bake at 350° for 50 to 55 minutes. Cool in pan 10 minutes then remove to rack. Cool completely.
Combine pie filling, 1/3 cup sugar, salt and water in saucepan. Mix in egg yolks, 1 cup water and pineapple juice. Cook and stir over medium heat until mixture comes to a full boil. Beat egg whites until foamy. Add sugar, beating until soft peaks form; fold into hot pudding. Pour into pie shell. Garnish with Dream Whip or whipped cream and pineapple chunks.
Combine hominy, mushrooms and pimientos in 2-quart casserole dish; set aside. Saute onion and green pepper in margarine until tender. Add Cheez Whiz to onion mixture. Pour over hominy and mix well. Bake 20 minutes at 350°. Microwave 5 minutes. Serves 10.
Cook chicken in oil in large skillet until no longer pink (5 minutes). Remove chicken from pan and drain all but 1 tablespoon oil. Add zucchini, bell pepper, mushrooms, onion and garlic to skillet. Cook and stir over medium heat until crisp-tender. Add chicken and spaghetti sauce. Cook until thoroughly heated. Add 1 cup cheese; cook and stir just until cheese melts.
Mix sugar, cornstarch and cocoa in 2-quart saucepan. Gradually stir in milk and cook over medium heat until thick. Remove from heat. Stir a small amount of hot mixture into beaten egg yolks. Return to saucepan mixture and cook 5 minutes more. Remove from heat. Stir in butter and vanilla. Cool 5 minutes and pour into baked pie shell. Spread meringue to edges, covering pie, and bake about 10 minutes in a 350° oven.
Cut butter into flour and sugar mixture. Reserve a scant cup. Combine dry and liquid ingredients. Bake in greased square pan. Sprinkle reserved dry mixture over top of batter before baking. Bake at 350° for 40 minutes.
Wash mushrooms and remove stems. Arrange caps in buttered dish. Chop stems into tiny pieces.
Mix well together; the Spam will give the spread a good flavor if it is baked before mixing with the other ingredients.
Saute meat and onion. Season with salt and pepper. Add chili to meat mixture and heat. Arrange a layer of corn chips, a layer of meat and chili mixture and a layer of cheese in a baking dish. Repeat layers and top with corn chips. Heat in 350° oven for 10 minutes.
Brown onion and garlic in oil lightly. Add remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 15 minutes. Serve on plates with mustard or you can fill pastry triangles with a hot dog and some of the sauce, roll up and bake, then serve with mustard.
Brown meat and drain. Add cheese but reserve some to garnish. Combine meat, soup, cheese, milk, green peppers and garlic salt. In a 2-quart casserole dish, layer 1 cup of meat mixture and 4 tortillas. Repeat layer 2 more times. Top with remaining mixture. Cover and bake for 50 to 55 minutes at 350°. Just be served top with lettuce, tomatoes and cheese. Delicious with pinto beans.
Beat mashed sweet potatoes, sugar, eggs, vanilla, milk and margarine until smooth. Place in a 2-quart casserole dish. Mix brown sugar, flour, margarine and pecans together. Sprinkle mixture over sweet potato mixture in casserole dish. Bake at 350° for 30 minutes.
Cook bacon until crisp and crumble. Chop onions and beef. Mix all ingredients together and form into ball.
Drain juice from clams and add to vegetables. Add enough water to barely cover vegetables. Simmer, covered, over medium heat until tender.
Combine Master Cake Mix and the spices in a bowl. Add eggs one at a time. Mix well. Add bananas and then buttermilk with soda; beat. Add vanilla and nut meats. Bake in 9 x 7 x 5-inch loaf pans at 325° for about 1 hour. When done, remove from pans and cool. Cover with icing.
Cut sausage into small slices and microwave for 3 minutes. Put oil in a Dutch oven. Add pepper and onion; cook until tender. Add broth and rice. Cover and cook for 15 minutes. Add cut up chicken and sausage and all other spices. Stir. Add more broth to keep from sticking. Taste. Add more spices, if needed. Cover and cook until rice is done.
Boil the chopped tomatoes and sugar for 30 minutes until mush. Add the jello; mix well. Pour into jars.
Cream together well shortening and sugar. Beat in a small amount of egg substitute at a time. Beat these three ingredients together until the mixture is light and fluffy. Add mashed bananas and vanilla flavoring, beating well again. In a separate bowl, mix together the plain flour, salt and soda. If you are using self-rising flour, leave out the salt and soda. Add and beat the flour mixture to the other mixture, a little at a time. After getting these mixed well, blend in dates, nuts and oatmeal.
Mix Cool Whip and sour cream together. Add jello; mix well. Fold in mandarin oranges. Add desired amounts of nuts and marshmallows. Chill. Delicious!
Place chicken on a nonstick baking sheet. Sprinkle with salt, pepper, garlic powder and paprika. Bake at 350° for 20 minutes. Remove from oven and set aside. In medium saucepan, combine green pepper and broth mix. Cook, stirring occasionally, until pepper is tender. Add tomato sauce, orange juice, pineapple, catsup, soy sauce, mustard and garlic salt. Cover and simmer, stirring occasionally, for 25 minutes. Add chicken and orange sections. Heat; serve over hot rice.
Mix flour, 1 cup nuts and margarine. Press in a 9 x 12-inch pan. Bake in preheated 325° oven for 20 to 25 minutes. Cool. Mix cream cheese, 2/3 of the Cool Whip and 1 cup powdered sugar. Spread over crust. Mix milk, puddings, vanilla and 1/4 cup powdered sugar. Spread over Cool Whip mixture to form 3rd layer. Spread remaining 1/3 of the Cool Whip on top. Sprinkle with remaining nuts and grated Hershey bar. Keep refrigerated.
Brown sausage. Heat oven to 350. Combine sausage, cheeses, dressing, and olives; set aside. Arrange wonton wrappers in mini muffin pans. Spray with Pam. Bake for about 5 minutes. Place wontons on cookie sheet and fill with sausage mixture. Reheat for 5 minutes or until cheese melts.
Brown onion and beef. Add potatoes, turnip, carrots and celery. When almost done, add shredded cabbage and Gravy Master.
Mix all ingredients together. Make into patties and fry in oil or bacon drippings. Drain on paper towels.
Dissolve jello in boiling water. Add balance of the ingredients. Pour into dish to refrigerate. Very good for poultry dinners.
Beat the eggs. Add the milk and salt. Pour over the bread cubes. Then add the meat and sprinkle the cheese over all. Let this mixture set in the refrigerator overnight. Bake the next morning for 1 hour at 325°.
Combine and beat egg, oil and milk. Sift in remaining ingredients. Pour into muffin tins. (Make 10 large or 14 small muffins.) Sprinkle with cinnamon and sugar. Bake at 400° for 15 to 20 minutes.
Mix up a batch of your favorite pancake batter. Add a can of creamed corn. Stir it in, just until mixed. Make pancakes as usual. Enjoy with butter and syrup.
Mix. Shape into small balls. Brown in skillet. Drain. Cover and simmer 30 minutes.
Brown pork chops. Mix other ingredients together and pour over them. Bake 1 hour at 350°.
Mix first 3 ingredients until soft dough forms. Beat vigorously 30 seconds. Drop scoops of dough onto ungreased cookie sheet. Bake at 450° for 8 to 10 minutes or until golden brown. Mix butter with garlic; brush over biscuits before removing from sheet.
Cut cheese into 2 1/2 x 1/2 x 1/2-inch sticks. Roll cheese sticks in flour to coat. Dip in beaten egg and roll in bread crumbs, making sure cheese is completely coated with crumbs. Chill for 2 to 4 hours or until coating is set.
Cream oleo and sugar. Add eggs. Add dry ingredients and vanilla. If mixture is too thick, add a little cold water. A thinner batter is better. Turn into greased and floured 15 x 10 x 2-inch jelly roll pan. Bake at 350° for 25 to 30 minutes or until done. Cool. Sprinkle with powdered sugar or frost with Chocolate Frosting.
Boil chicken breasts until tender, then shred. Put about one half breast in the middle of each tortilla, sprinkle with 505 green chile sauce, seasonings, and cheese. Fold as burrito and fry in hot oil until brown, turn and brown on other side.
Pour juice in perk coffee pot. Put red hots in basket and perk. Serve hot or cold. May be reheated. Serves 15.
Cook sausage; drain. Set aside to cool. In a bowl, beat the eggs, milk, mustard, salt and pepper. Add cheese, bread and crumble up sausage and add. Stir well. Pour in greased casserole dish. Bake at 350° for 30 minutes or until done.
Slice tomatoes 1/4-inch thick. In a very large bowl, dissolve the lime in the cold water. Dump the tomatoes into the pickling lime solution, making sure all slices are immersed. Let stand at room temperature 24 hours. Drain tomatoes; cover with fresh cold water for 1 hour. Repeat 3 times, changing water after each hour. Drain.
Coarsely grate apple and mash thoroughly with nuts and cinnamon. When mixture is smooth, add wine and mix again. Add sugar to taste.
Toss together all ingredients except bacon and Parmesan cheese. Refrigerate overnight in a covered container.
Put oats and peanut butter in large mixing bowl, then in saucepan, boil milk, oleo, sugar and cocoa 1 minute or until it makes a soft ball. Pour hot mixture over oatmeal mixture and mix just enough to melt peanut butter. Drop by teaspoons on waxed paper or greased dish.
Beat together cream cheese, butter and vanilla in small mixing bowl. Beat in powdered sugar until blended smooth and of spreading consistency. Makes 1 1/2 cups.
Preheat oven to 400°. Dip chicken in egg and then bread crumbs. In a 13x9 baking dish, arrange chicken. Bake uncovered 20 to 30 minutes. Pour Ragu pasta sauce over chicken. Top with cheese. Return to oven and bake 10 minutes or until chicken is done. Serve with hot cooked pasta if desired. Serves 4.
Mix all ingredients, put in greased 12 x 12-inch baking dish, sprinkle cheese over top. Bake at 375° for 25 minutes.
Sift dry ingredients. Combine egg yolks, milk and shortening. Stir into dry ingredients. Fold in egg whites. Cook.
Let cream cheese soften. Grate other cheese very fine. Mix all ingredients together. (Hands work well!) Make into small rolls and roll in chili powder. Chill; keep in refrigerator.
Combine first 8 ingredients, pour over brisket and marinate for several hours. Cover lightly with foil and bake at 300° for 3 to 3 1/2 hours.
Place ground chuck in bottom of a Dutch oven or deep casserole dish. Add sliced onions with salt and pepper. Add peas and tomatoes. Top with sliced potatoes and more salt and pepper. Pour on milk even with top of potatoes. Bake in oven at 375° for at least 2 hours until potatoes are tender. A little Mrs. Dash or Italian seasonings are good in this, too!
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inches. Blend all ingredients except Cashew Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally; pour into pan. Bake until pick inserted in center comes out clean, 40 to 45 minutes. Cool. Frost with Cashew Frosting.
Pare eggplant and cut into large cubes. Slice zucchini thickly. Cut bell pepper into large pieces and coarsely chop the onion. Cut the tomatoes into large pieces. Place all ingredients into a 4-quart kettle. Cover and cook over medium heat. Stir occasionally until vegetables are crisp-tender, about 10 minutes. Don't overcook! Serves 8.
Bring to a boil and let stand over cucumbers overnight. (May have to boil a while in order to melt red hots.)
Mix melted margarine, pie filling and undrained pineapple in large baking dish. Sprinkle cake mix evenly over top (do not mix). Thinly slice 1 stick of margarine and place over cake mix (close together). Cover with nuts, if desired. Bake for 1 hour in a 400° oven.
Prepare apples; set aside. Put oil in mixing bowl; add sugar and eggs and beat until creamy. Sift flour and measure; sift again with salt, soda and baking powder. Add flour mixture a little at a time to creamy mixture; beat well after each addition. When batter becomes stiff, add pecans and apples. Pour into 9 x 13-inch pan. Bake at 350° for 1 hour.
Beat egg whites until foamy. Add sugar and salt; beat until forms peaks. Fold in butterscotch chips, nuts and vanilla. Have oven preheated to 350°. Put cookie dough on ungreased foil by teaspoonfuls and place in oven. Turn off oven and forget for at least 4 hours or overnight.
Mix chips in bowl and melt in microwave. Stir. Add peanuts. Drop by spoonfuls onto wax paper until firm.
Combine all ingredients and mix well. Cover and refrigerate at least 2 hours or overnight. Serve with crackers or corn chips.
Reserve 1/4 cup corn bread dressing for topping. Microwave onion and carrots approximately 1 minute. Mix all ingredients. Top with reserved dressing. Bake at 350° until hot and bubbly.
Mix all the ingredients except 1/2 the noodles; pour in greased 2 quart casserole. Top with noodles. Bake at 350° for 30 minutes. Serves 8.
1. Mix ingredients and add 1 c. or more blueberries. 2. Bake at 350°.
Mix sugar and water, bring to a boil, remove and put in walk-in. Take pineapple juice, grapefruit juice and Kool-Aid and mix 1/3 of sugar and water to one gallon of fruit mixture.
Place chicken breasts between sheets of waxed paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each oil and butter in a large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer, will be dry. Transfer to serving platter. Add chives or onion, lemon and brandy. Add parsley and mustard to pan. Cook 15 seconds. Whisk in remaining broth. Stir until smooth. Add remaining butter and oil. Pour over chicken. Serve immediately.
Stir together ingredients. Top with 1 tube of crushed Ritz crackers. Melt margarine and pour over top. Bake at 350° for 30 minutes.
Whip cream and set aside in icebox. In double boiler, melt marshmallows in 1/3 cup milk. Remove from heat and add Hershey bars and vanilla to mixture and cool. Add whipped cream and pour into pie crust. Cool one hour in icebox before serving. Finely chopped nuts may be added for texture. Can be frozen.
Thaw frozen bread dough and cut into 16 pieces. Dip in melted margarine. Roll in Parmesan cheese. Grease bread pan. Preheat oven to 350°. Layer bread dough pieces in pan. Let rise until double. Bake approximately 40 minutes. Check for browning; may have to cover with foil last 15 minutes.
Arrange chicken in 12 x 8-inch baking dish. In medium bowl, stir soup, mustard, oregano, pepper and milk until smooth. Spoon 1 cup over chicken. Bake at 375° for 30 minutes. In large bowl, combine pasta and vegetables, 1/2 can onions and remaining soup mixture. Spoon over and around chicken pieces in baking dish; cover. Bake 20 minutes or until chicken is fork-tender and sauce is bubbling. Top with tomato wedges and remaining onions. Bake 3 minutes.
Put all ingredients, except beets, in pan and boil 15 minutes. Add beets and boil 5 minutes longer. Then they can be canned.
Put the sliced pineapple in a 3-quart roaster with cherry maraschino cherries in the middle. Mix cake mix and milk together. Stir and pour over the pineapple and cherries. Mix together the water, brown sugar and oil. Stir and pour over cake mix. Microwave on High for 12 minutes and then check. May have to add 1 to 2 minutes more depending on your wattage. Let set 4 to 5 minutes and then flip over in the cover of the Fresh N Fancy.
Bake cake according to box - cool. Beat shortening well, slowly add flour, slowly add sugar, add vanilla, add milk 1/2 at a time. Beat 10 minutes. Spread on cooled cake and freeze until filling is hard. Mix remaining ingredients until smooth, spread on top of filling.
Add one cup boiling water to Jell-O. Let set awhile. Add juice from pineapple. Mix other ingredients with Jell-O and let sit overnight.
Bring pickle juice to a boil. Pour over jello. Stir until dissolved. Add 7-Up and chill until slightly thickened. Add chopped peach pickles and nuts. Pour into a slightly oiled mold. Store overnight in refrigerator.
Mix lemonade, Cool Whip and Eagle Brand together. Pour into pie shell. Chill 1 to 2 hours.
Brown meat and garlic. Mix soup, 1 cup salsa, meat and rest of ingredients. Stir completely. Put crust in pie plate. Put mixture in crust and top with 2nd crust. Bake at 425° for 30 to 35 minutes. Let stand 5 minutes before cutting. Top with sour cream, salsa and olives, if you choose.
Dissolve jello in hot water. Add and dissolve sugar with pineapple juice. Allow to get syrupy. Add remaining ingredients and chill.
Toast pecans at 250° for 10 to 15 minutes. Mix together the sugar, butter, marshmallows and milk. Cook over medium heat, stirring constantly, until melted together. Add pecans; continue cooking, stirring constantly, until mixture will make soft ball when dropped into water. Remove from heat. Add vanilla. Beat by hand until holds thick shape. Drop by tablespoon onto greased waxed paper.
Combine sour cream and dry salad dressing. Mix in chopped onions, ham and mix in softened cream cheese. Mix well. Form into a ball and roll in sunflower seeds. Chill and serve with a cracker variety.
Cream together brown sugar, granulated sugar, shortening, vanilla and eggs. Add rest of ingredients. Bake at 350° for 10 minutes.
Place bananas, milk, apple juice ice cubes and vanilla into electric blender. Whirl in blender on low speed for 10 seconds. Don't overblend. Pour in glass. Serve with a long spoon, like a teaspoon.
Sift together the first 5 ingredients. Add without stirring the beaten egg, shortening, orange juice and hot water. Combine only until dry ingredients are moistened. Fold in the orange rind, chopped nuts and cranberries. Bake at 325° for about an hour. Cool. Wrap in aluminum foil and freeze.
Defrost frozen bread dough on greased cookie sheet for 2 hours. Spread dough to edges. Brush with beaten egg. Layer the meats. Sprinkle with spices and cheeses. Roll up tight and brush with beaten egg as you roll. Seal and place, seam side down. Bake at 325° for 30 to 40 minutes.
In heavy saucepan, cook and stir caramels with 1/3 cup evaporated milk until melted. Set aside. Combine cake mix, melted margarine, 1/3 cup evaporated milk and nuts. Stir until dough holds together. Press half the mixture into a greased and floured 9 x 13-inch pan. Bake at 350° for 8 minutes. Remove from oven and sprinkle with chocolate chips, then pour on melted caramel mixture. Crumble reserved dough over caramel layer. Bake an additional 15 to 18 minutes. Cool and cut in bars. Makes 40 bars.
Mash bananas; add milk and yogurt. Blend well (recommend mixer or blender). Pour into small containers (Tupperware popsicle ones work well). Makes 6.
Cream sugar and oil; add eggs, zucchini and vanilla. Sift together flour, cinnamon, salt, baking soda and baking powder. Add raisins and nuts to wet ingredients. Combine with zucchini mix. Pour into two greased and floured 9 x 5-inch pans. Bake at 350° for 1 hour. Let stand 10 minutes.
Mix drained pineapple and orange pieces well. Add cottage cheese and Cool Whip and stir in. Pour Jell-O powder over mixture and stir well in salad bowl. Refrigerate. This salad sets fast.
Melt 1/4 pound butter in large casserole; coat bottom and sides of dish. Pour remaining butter over chilled potatoes. Add water and flour to potatoes and toss mixture. Add garlic salt, salt and pepper to this mixture according to taste. Sprinkle bread crumbs over entire surface of casserole. Place potatoes in casserole and pack down lightly. Bake at 450° for 30 to 45 minutes.
Brown the meat, celery, peppers and onions until tender. Stir in the corn, tomato paste and water. Add salt and pepper to taste. Add the macaroni and cheese. Put in a 2-quart casserole. Bake at 350° for 20 minutes.
Mix together sugar, margarine and pineapple juice. Let boil together until thickened. Pour over the cake while hot.
Peel, slice and boil potatoes gently. As potatoes cook, mix together mushroom soup, milk and onion. Drain potatoes. Put layer in greased casserole dish, then layer of soup mixture. Sprinkle with bacon bits. Top with cheese. Layer again until mixtures are gone. Salt and pepper to taste. Bake at 350° for 45 minutes to 1 hour.
Place shortening and sugar in bowl; beat for 1 minute. Stop and scrape bowl; beat an additional minute. Add eggs and beat again. Mix flour, baking powder, soda and salt into a separate bowl. Add dry ingredients to creamed mixture. Mix on low speed for 1 minute; add bananas and nuts.	Mix for 30 seconds. Pour mixture into greased and floured 9 1/2 x 5 x 3-inch loaf pan. Bake	at 350° for 40 to 45 minutes. Remove from pan and cool on rack.
Place apples in deep dish pie pan. Stir in orange juice. Mix together sugars, orange rind, nutmeg, cinnamon, salt and flour. Cut in butter. Spread over apples. Bake at 350° for 1 hour.
Brown chicken in skillet in butter. Drain excess fat. Combine Heinz 57 sauce and water. Pour over chicken. Cover. Simmer 40 minutes or until chicken is tender, basting occasionally. Remove cover and simmer an additional 10 to 15 minutes. Skim excess fat from sauces. Serve sauce over chicken. Makes 4 to 5 servings.
Brown ground beef; drain off fat. Add water, salt, tomato sauce, Spanish rice and kidney beans. Cook on low for 30 minutes and serve.
Soak beans overnight, covered with water. In morning, put on fresh water and boil about 1 hour. Pour into electric roaster and add sugar, catsup, salt, prepared mustard and bacon. Cover with water. Bake at 375° about 4 hours. May need to add more water from time to time.
Boil all ingredients, except popped corn, for 5 minutes, stirring occasionally. Remove from heat and add 1/2 teaspoon soda. Pour over popcorn, mixing well. Put in a large pan and place in 250° oven for 1 hour, stirring 4 or 5 times. Put onto waxed paper. Let cool completely. When cool, put into airtight container. Will keep indefinitely.
Mix water with brown sugar. Mix 1/2 cake mix with all ingredients, except pecans. Beat until smooth. Add the other 1/2 of cake. Mix with pecans until smooth. Spread mixture on two greased pans. Bake at 350° for 15 or 20 minutes. Cool well.
Mix all ingredients, except almonds. Top with chopped almonds. Heat at 350° for 15 minutes. Keep warm to serve.
Chop Oreo cookies in fine pieces. Place half of cookies in bottom of long cake pan. Mix instant pudding and milk, set aside. Mix cream cheese and sugar, then add Cool Whip. Then mix that mixture with your pudding. Place on top of cookies in pan. Top with remaining Oreos.