HumbleIntelligence/food-ner-1-Million huggingface dataset:
If using fresh corn, cut tips from kernels with sharp knife and scrape cobs with dull edge of knife. Add eggs, cracker crumbs and flour, sifted with baking powder, salt and pepper. Drop from teaspoon into 1 1/2-inch of salad oil hot enough to brown bread cubes in 40 seconds. Turn once. Makes 1 1/2 dozen fritters.
Combine all ingredients and mix well. Roll into small balls. Bake at 350° for 12 to 15 minutes on ungreased cookie sheet, or freeze and bake when needed. Makes 5 dozen.
Cream cake mix, butter and egg until smooth. Spread evenly in 9 x 13-inch buttered pan.
Heat oil in a heavy bottomed skillet and saute the onion and garlic over medium-low heat until tender, 3 to 5 minutes. Add the peppers; saute for 5 more minutes. Add tomatoes and herbs. Cover and cook for 20 minutes. Salt and pepper to taste.
In skillet, cook sausage, celery and onion until sausage is done. Drain. In a large bowl, combine meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 10 to 12 balls. Place in a greased shallow baking dish. Bake at 325° for 30 minutes.
Throw everything in a Dutch oven and stir. Bake at 450° for 45 minutes and stir 1/2 way through cooking.
Blend all ingredients in blender until smooth and creamy. Chill 2 hours or overnight is even better. Contains 13 calories per teaspoon.
Place cubed beef in bottom of baking pan. Sprinkle with brown sugar. Put cubed onions, carrots, celery and potatoes over meat. Sprinkle frozen peas over vegetables. Salt and pepper to taste. Top with can of tomato soup and can of water. Cover tightly with foil. Place in oven for 3 hours at 250°. Do not open until served.
Mix all ingredients except Cocktail sauce. Place in freezer long enough to allow dip to become firm. Spread onto plate and cover with Cocktail sauce. Chill for 2 to 4 hours before serving.
Mix Dream Whip according to package. Mix cream cheese and sugar together, then mix cheese mixture with Dream Whip. Cut cake into bite size pieces. Put half of cake in 13 x 9 x 2-inch dish. Put half of whip mixture on cake and repeat once more. Top with cherry pie filling.
Mix eggs, onion, mayonnaise, soup and cheese. Add drained broccoli. Pour in baking dish and top with bread crumbs or crushed cheese Ritz crackers. Dot with butter and bake at 350° for 45 minutes.
Pound the chicken cutlets between 2 pieces of wax paper to thin, if they are thick. Dredge chicken cutlets in the salt, pepper, thyme and flour. Fry the onion in oil and remove. Brown coated chicken in oil and remove. Add some coating mix to the pan drippings, stir, then add the water, milk and bouillon cubes. Stir until thickened. Replace chicken and onion back in pan. Cover and cook on simmer until tender (20 or 25 minutes).
Brown meat and onion together. Spread pizza sauce on top of hamburger bun. Put 1 or 2 tablespoons of browned meat and onion mixture on top of sauce. Sprinkle 2 tablespoons of cheese on top of meat. Bake at 350° for 5 minutes.
Put raw rice in bottom of 9-inch casserole. Add mushroom soup and cream of celery soup, diluted with water. Add diced celery and sliced mushrooms; mix. Skin and split chicken breasts. Salt and pepper. Place in casserole; cover with foil. Bake at 350° for 1 hour. Serves 4 to 6.
Combine in blender and process until smooth. Store in refrigerator up to 1 week.
Combine pudding and pineapple juice. Fold in pineapple, oranges and bananas. Refrigerate until serving time. Top with Cool Whip, if desired.
Prepare macaroni and cheese as directed on box. Add tuna and soup. Cook until desired temperature.
Melt butter; add flour, seasonings and milk. Cook until thickened, stirring constantly. Add cheese. Stir over heat until melted. Serve at once.
Boil water, chuck roast, onion, salt and pepper 1 hour gently. Add the next 6 ingredients. Cook until tender, then add the remaining ingredients. Simmer. Sprinkle with Parmesan cheese when serving.
Saute hamburger, pepper and onion. Drain. Add remaining ingredients and barbecue sauce. Simmer slow (can be used in crock-pot). Lima beans are the only ones that need to be drained.
Put everything in a blender. Pour into a 9-inch buttered deep pie dish. Bake at 400° about 25 to 30 minutes. Serve cold.
Add stuffing, oleo and water mixture and egg to sausage. Shape into small balls, then wrap 1/2 strip of bacon around each ball. Bake about 25 minutes at 350°.
Heat oil in a large pot. Fry okra in the oil on medium heat until the okra is no longer slimy. Add chopped onion and cook 5 minutes. Add tomato sauce and cook 3 minutes. Add peeled shrimp and stir for 1 minute. Add 3 quarts of water (more or less) and crab meat. Stir to mix. Bring to a boil. Turn down to simmer until shrimp is done (about 20 minutes). Serve over rice.
Into a 3-quart casserole, break apart the ground beef and add onion and garlic salt. Brown on high, covered, for 5 to 6 minutes, stirring once. Add the remaining ingredients. Cover and cook 15 minutes on high, stirring and turning once. Let rest for 5 minutes.
Melt butter and chocolate; cool a little. Add sugar, milk and Karo syrup. Bring to a boil and keep stirring. Boil for about 5 minutes over medium heat. The longer it boils, the stiffer it will be when you use it over ice cream.
Prepare rotini according to package directions. Add green beans the last 6 minutes of cooking time. Drain. In same saucepan, combine soup, rotini mixture, onion powder and pepper. Over medium heat, heat through, stirring occasionally.
Bring 3 quarts of tomatoes to a boil and slowly simmer until reduced in half (about 2 hours). Stir often to prevent burning. Add the rest of the tomatoes and all other ingredients. Simmer 20 minutes. Makes 5 pints.
Mix together well all ingredients. Separate rolls into 4 rectangles (press at perforations to seal rectangles). Spread mixture on each rectangle. Starting at short end, roll up each rectangle like jellyroll. Slice each roll into 10 slices and place on greased cookie sheet. Bake at 375° for 10 minutes. Serve hot. May reheat.
Sprinkle salt over vegetables. Let sit overnight. Next morning, rinse and drain. Add remaining ingredients. Stir to dissolve sugar. Put in hot jars and seal. No cooking.
Combine cucumber and onion slices in a bowl. Combine remaining ingredients and pour over slices. Toss and serve immediately.
Brown meat in butter slightly. Add other 3 ingredients. Stir. Turn on low heat; cover and cook until done.
Sift dry ingredients together; add oil and eggs one at a time, beating well until mixture is smooth and creamy. Fold in baby food, vanilla and chopped nuts. Turn in a 10-inch greased and floured tube pan. Bake at 350° for 1 hour. Turn out and glaze while hot, if desired.
Mix well. Pour 1/2 mixture into greased and floured 13 x 9-inch pan. Sprinkle with a mixture of 1 cup brown sugar and 2 tablespoons cinnamon. Pour the rest of the cake batter over this and swirl with a fork. Bake at 325° for 45 minutes.
Combine flour, baking powder, pudding, margarine, egg and milk in large bowl. Beat 2 minutes. Pour into ungreased 9-inch pie plate.
Mix all together good by hand. Put in a 9 x 13-inch pan, oiled and floured. Or it will make 2 (9-inch) layers. Bake at 350° for 35 minutes. Frost with cream cheese icing with nuts and coconut.
Mix flour, Crisco, sugar and salt together. Then beat vinegar, egg and water together. Mix in with other. Freeze for 1/2 hour.
Beat egg yolks, flour, sugar, salt, juice and oleo. Add milk and pineapple. Cook until thick. Pour in crust.
Saute onion in oil. Just before light brown, add minced garlic. Add remaining ingredients except sugar. Simmer 1/2 hour. Before placing on pizza crust, add sugar.
Boil chicken. Save stock. Debone chicken. Make a roux. Add onions, bell pepper and tomato paste. Stir 10 minutes over medium heat. Add 2 cups chicken stock and 1 cup water. Add salt and pepper. Add chicken and cook slowly for 30 minutes. Serve over rice. Serves 8 to 10.
Dissolve jello in hot water. Add cream cheese, condensed milk and pineapple. Chill 1 to 2 hours.
Blend the first 3 ingredients. Add eggs and beat. Add milk and mix. Then add all dry ingredients and nuts or raisins; mix well. Drop by teaspoons on greased cookie sheet. Bake 8 to 10 minutes at 350°. These burn easily so watch closely. Makes 6 dozen.
Boil broccoli in chicken broth about 10 minutes or until tender. Puree broth and broccoli in blender. Mix half and half, milk, cheese and flour in blender. Mix together broccoli and broth mixture with milk and cheese mixture. Cook over medium heat until it thickens. Serve with croutons and grated Cheddar cheese.
Mix well. Hollow out a loaf of Hawaiian bread. Break scooped out bread into pieces and toast. Fill hollowed bread loaf with dip and serve with toasted pieces of bread.
Drain liquid from beans. Mix all ingredients together in 2-quart casserole. Bake slow in oven for 1 1/2 hours at 325°.
Brown ground beef. Add spaghetti mix and tomato sauce. Put mixture in bottom of oblong pan. Cover with Mozzarella cheese. Mushrooms and peppers are optional. Spoon sour cream around on top. Use crescent rolls to make crust on top. Spread butter and Parmesan cheese on top of rolls. Bake in 375° oven until brown.
Place rabbit in pot; cover with water. Add onion and bacon slices. Bring to a boil. Cook for about 30 minutes. Add salt, if needed. Cook rabbit until tender. Remove from pot; drain. Place in hot skillet with small amount of cooking oil. Brown quickly; place in a covered dish. Keep warm. Add salt, pepper, cornstarch, 1 1/2 cups water and a small amount of evaporated milk. Serve gravy with rabbit.
Combine mustard and water. Allow to stand 10 minutes. Mix mustard, sugar, salt, paprika, onion powder and garlic salt with half of vinegar. Add oil gradually while beating with electric mixer. Add remaining vinegar and celery seed. Mix again. Yields about 1 1/2 cups. Great on green salad or making a dressing for pasta salad. Extra paprika adds a little more color.
Boil 1 chicken. Add extra water. Cool and bone. Combine bread crumbs, poultry seasoning and margarine. In a casserole dish, layer crumbs, chicken, chicken soup, etc. The top layer should be crumbs. Take broth from chicken and pour over mixture until moist. Bake at 400° for 20 minutes.
Sift cake flour, sugar, cocoa, soda, cream of tartar and salt together. Add sweet milk (*sour milk or buttermilk can be used and omit cream of tartar). Beat for 2 minutes at number 3 speed. Add eggs, milk and vanilla. Beat for 2 minutes at number 3 speed. Pour into 2 greased 8-inch layer pans and bake in a 350° oven for 30 to 40 minutes. Cool. Frost with Chocolate Buttercream Frosting.
Cream margarine. Gradually add sugar and mix well. Add beaten eggs and vanilla. Stir in dry ingredients. Drop by spoonful on cookie sheet. Bake at 375° for 10 minutes. Yield: 5 dozen.
Mix frosting mix, butter and milk in saucepan. Heat over low heat until butter melts. Remove pan from heat. Put pecans in mixture; stir. Pour mixture into unbaked pie crust. Bake for 30 minutes in 375° oven.
Soak rice in boiling water and salt for 1/2 hour; drain. Fry rice in margarine until most of the margarine is gone. Put rice in casserole with lid; sprinkle with garlic salt. Dissolve bouillon cubes in water; pour over rice. Cover; bake at 325° for 45 minutes. Uncover; fluff with fork. Sprinkle with parsley flakes. Bake 10 minutes, uncovered.
Cook peaches and 1 cup sugar. Melt butter in baking dish. Combine flour, 1 cup sugar and milk. Pour over melted butter. Pour cooked peaches over batter. Bake for about 30 minutes at 375°.
Boil yams in salted water; cool and peel. Slice yams and apples alternately in buttered 13 x 9-inch baking dish. Combine and cook remaining ingredients until thickened. Pour sauce over apples and yams. Bake 1 hour at 350°.
Combine eggs, sugar, spices, salt, lemon juice and margarine. Stir in raisins and nuts. Pour into unbaked pie shell. Bake at 350° for 35 to 40 minutes or until filling is set in center. Cool.
Cook sausage until brown in heavy skillet. Drain well. Spoon into lightly greased 13 x 9-inch dish. Combine grits, cheese and butter; stir until butter and cheese melt. Combine eggs and milk; stir into grits. Pour over sausage. Bake at 350° for 1 hour. Yield: 15 servings.
In a large pot, lightly cook chicken in oil until the outside is white. Add onion, pepper, pineapple, Sloppy Joe sauce, sugar and vinegar. Cover and simmer for 45 minutes to one hour. Serve over rice.
Beat together first 3 ingredients. Blend in next 3 ingredients and 2 tablespoons parsley flakes. Shape mixture into a log. Wrap in plastic wrap and chill 4 hours or overnight. Toss together the remaining parsley and almonds. Coat log. Serve with crackers. Ideal for parties!!
Wash and drain cranberries; mince (or grind) in blender or food processor. Combine with marshmallows and sugar. Cover and chill overnight. Add grapes, apple, walnuts and salt. Fold in whipped cream, just enough to moisten all ingredients. Transfer salad into serving bowl and garnish with holly, etc. Freeze at least overnight (the salad will be served in the same bowl you freeze it in). Let thaw 1 hour before serving. It should be semi-frozen when served. Freeze unused portion; refrigeration will not do!
Heat oven to 350°. Grease a 9x13 pan. In large bowl combine cake mix and margarine; mix well with pastry blender or fork. Stir in egg to moisten. Press mixture in bottom of greased pan. Bake at 350° for seven minutes.
Combine the first 3 ingredients; spread in a 13 x 9-inch pan. Combine the next 3 ingredients; spread on top. Bake at 350° for 35 minutes.
Mix all ingredients in casserole dish and bake in 325° oven for 2 1/4 hours. This is a good accompaniment for pork or wild game.
Slice beef thin; rinse, drain and season. Saute slowly in butter; cover. Slice green peppers. Put sliced green peppers on top of the beef and cover. Slice onions; put on top of beef and green pepper. Cover and let cook slowly until meat is brown. Combine mushroom soup and beef gravy. Stir into meat and continue to simmer for 45 minutes. Serve over plain or beef flavored rice.
Mix the sugar, salt, cornstarch and cocoa, then add the milk. Cook on High until thick (5 to 6 minutes). Add egg yolks; cook another minute or until thick. Add margarine and vanilla. Pour into baked pie shell.
Cream butter and sugar until fluffy. Add eggs one at a time; beat well. Add flour and milk alternately. Beat well and add flavoring. Bake at 325° in a 10-inch tube pan for 1 1/2 hours.
Mix all ingredients in a large mixing bowl following directions on cake mix box. Bake in preheated oven at 350° for 50 to 55 minutes or until toothpick inserted in center comes out clean. Top with toasted coconut, if desired. Serves 12.
Preheat oven to 350°. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts.
Peel potatoes (optional). Slice into French fry cuts. Line 12 x 8 x 2-inch baking dish with aluminum foil. Put potatoes in; top with salt and pepper and other ingredients to taste. Drip margarine over top. Bake at 350° for about 45 minutes.
Heat oven to 425°. Place tortilla flat on baking sheet. Sprinkle grated cheese around edge of tortilla. Crack egg in middle of tortilla. Place in heated oven for 5 minutes.
Place apricots in blender and puree. Serve with a dollop of whipped topping.
Optional: Any over veggies - mushrooms, green or yellow bell pepper, tomato, asparagus, etc.
Mix rice, butter, beef broth and bouillon cube and cook over medium heat, stirring until done. Put wings in teriyaki sauce overnight with onion and seasoned salt, then put in oven at 350° until brown. Put cooked rice in dish and add wings on top.
Arrange potatoes, onion (sprinkled with salt, pepper and parsley flakes) evenly in greased 2-quart baking dish. Mix remaining ingredients and spread this mixture evenly over the potatoes. Decorate top with more catsup, if desired. Bake at 350° for 1 hour, until potatoes are tender. Makes 4 servings.
Fry onions in butter until golden brown. Combine meat with fried onions, bread crumbs, eggs, salt, pepper, sugar and nutmeg. Roll into one-inch balls and fry in butter or oil until brown. Shake ball soften to keep round. Remove balls and add flour and blend. Add bouillon and milk or cream and stir until sauce is smooth and thickened. Add meat balls, cover and simmer 15 to 20 minutes. Yields 6 to 8 servings.
Mix margarine and brown sugar until creamy. Add crushed pretzels (not too fine). Bake 10 minutes in 350° oven. Dissolve jello in boiling water. Add very cold strawberries (can use 1 pound frozen strawberries). Cool until it begins to set. Mix cream cheese with 1 cup white sugar. Add Cool Whip. Spread over cooled crust. When jello begins to set, put it over cheese mixture. Refrigerate overnight.
Beat egg whites until stiff; set aside. Beat butter at medium speed with electric mixer. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Combine cake flour and baking soda; add to butter mixture, one cup at a time. (Batter will be thick.) Add egg yolks to batter and mix well. Stir in sour cream and vanilla. Stir in beaten egg whites. Spoon batter into a greased and floured Bundt pan. Bake at 300° for 2 hours or until a wooden pick inserted in center of cake comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely.
Pour mixture of all ingredients except bread and oleo into greased baking dish. Top with cubed bread with oleo melted over. Bake 45 minutes at 350°. Very good served with poultry or pork.
Line bottom of a baking pan with 1/2 of Doritos chips. Arrange chicken pieces on top of Doritos. Pour cream of chicken soup, cream of mushroom soup and Ro-Tel tomatoes over the chicken. Cook about 25 minutes at 350°; then take out of oven. Crush rest of Doritos and add these. Grate cheese on top of casserole. Bake 10 more minutes.
In large bowl, beat together margarine and cream cheese. Stir in the kernel corn, cream-style corn and onion. Mix well. Pour into a greased 8-inch square baking dish. Bake, uncovered, at 350° for 15 minutes. Remove from the oven; stir in half of the fried onions. Sprinkle remaining fried onions on top. Bake 15 minutes longer. Yield: 8 to 10 servings.
Cook potato with peeling until tender. Peel, mash and mix with sugar, less 4 tablespoons. Roll out with this remaining sugar on pastry sheet. (You may need more 10x sugar.) Spread with peanut butter; roll and slice. A little food coloring can be used for different holiday colors.
Mix melted butter with graham cracker crumbs. Put crumbs in bottom of 9 x 11-inch pan. Layer Eagle Brand milk, coconut and chocolate chips over crumbs. Bake on 325° for 30 to 45 minutes.
Mix and store in container. Use 1/3 cup mixture to hot water for a cup of hot cocoa.
*For hot enchiladas use Ro-Tel and hot sauce. For mild enchiladas, use tomatoes and mild sauce.
Mix everything together but potatoes. Pour hash browns in rectangular baking dish. Pour sauce over potatoes. Top wit corn flake crumbs mixed with a little margarine. Bake 350° for 1 hour.
Layer in bowl as follows: Lettuce, 1/4 cup onion, 1/2 cup celery, green pepper, carrots, 1 cup peas and some cheese; repeat. Then spread Miracle Whip in which you have added celery seed. Place some cheese on top. Place in refrigerator.
Mix and bake at 350° for 30 to 40 minutes. You can use your own pizza sauce, then omit oregano and tomato paste.
Mix 1 stick margarine with graham cracker crumbs. Pat out in bottom of 9 x 13-inch pan. Beat eggs. Add sugar and remaining margarine. Beat until thick. (If necessary, add 1 cup of sugar.) Spread over crumb mixture. Slice bananas lengthwise and lay on top. Spread pineapple over bananas. Spread Cool Whip over pineapple. Sprinkle with nuts and arrange cherries on top. Chill for several hours. Keep refrigerated until ready to serve.
Cook broccoli according to package directions; drain well and place in an 8 x 12-inch baking dish which has been sprayed with Pam. Melt the 1 stick of margarine with the cheese. Pour over the broccoli. Mix the 1/2 stick of melted margarine with the cracker crumbs. Sprinkle over broccoli. Bake at 350° for 20 minutes or until bubbly.
Mix together the first 5 ingredients. Chill. Roll into balls and chill again. Next, cook together the last 2 ingredients in a heavy pan until melted. Dip balls in chocolate or butterscotch with a toothpick and lay on waxed paper.
Mix chicken, soup and vegetables together. Microwave pie crusts 30 seconds to soften. Place one crust in a 10-inch pie plate and fill with chicken mixture. Top with remaining crust. Crimp and make slits. Bake at 350° until crust is brown. Enjoy.
Slice squash and onion into very thin rounds. Layer in a casserole dish in the following order: Squash, onion, several pats of margarine, salt and pepper and cheese. Repeat to make another layer. Bake at 350° for about 35 to 45 minutes.
Bring to boil sugar and water for 3 to 4 minutes. Then add orange, lemon and pineapple juices. Freeze. Thaw about 2 hours, then add ginger ale or 7-Up. Makes a slush. Serves 24 to 25.
Cover bottom of an 8 x 12-inch pan with foil that has been buttered. In pan, sprinkle half of nuts, then half of the chocolate. Bring butter, sugar, water and salt to a boil. Boil to 300°. Pour mixture over chocolate layer in pan and let cool slightly. Sprinkle remaining chocolate on top, then sprinkle remaining nuts on top. Press lightly with back of spoon. Refrigerate. When hard, break into pieces.
Combine all ingredients. Bake at 400° for 15 minutes in buttered casserole. Reduce heat to 350°; bake 45 minutes longer.
Put cucumbers or squash and onion in pan with good bit of salt; pour boiling water to cover and let stand 1 hour. Pour off water, then add spices, sugar and vinegar. Cook 20 minutes after starts to boil, then place in jars and seal.
Combine all ingredients in large pot and heat to boiling; reduce heat and simmer until all vegetables are cooked and tender. Makes 10 servings of 2 cups each.
Mix all ingredients and put into shallow casserole. Cover with bread crumbs. Dot with butter and paprika. Bake 20 to 25 minutes at 375°. Serves 8.
Chill dough about an hour. Form into balls. Dip top half in water; roll in sugar. Bake at 375° for 12 to 15 minutes.
Dissolve jello in water. Add cream cheese. Mix until smooth. Stir in remaining ingredients. Chill until firm.
Wash and cut into pieces the cauliflower and broccoli. Cook in a saucepan in salted water until almost tender, about 10 to 15 minutes. Add butter and lemon juice; cook until butter melts. Remove from heat. Stir in tomatoes and serve.
Combine crab, celery, mustard, salt and 3/4 cup mayonnaise and mix well. Lightly toast muffins, which have been spread with butter and set aside. Beat egg whites until stiff peaks form and fold in 3 tablespoons mayonnaise. Spoon crab mixture on muffins, which have been quartered. Top with beaten egg mixture and spread to cover filling. Bake at 450° for about 3 minutes or until golden brown. Makes 24 servings.
Mix all together. Drop onto a waxed paper lined cookie sheet and form into a mound. Place in icebox to harden. Makes 1 1/2 pounds of candy and stays moist for days.
About 30 minutes before serving: Preheat oven to 425°. Pat each biscuit into a thin, 4-inch oval. Arrange half of biscuits on greased cookie sheet.
Mix all together and make into walnut-size balls. If made too large, the sauce won't cook through to flavor. Place in a flat pan in a single layer touching each other. (Pan needs to be larger than 9 x 13-inches). They are really moist. Can be frozen for future use.
Heat oven to 400°. Mix vegetables with chicken and soup. Place in ungreased 9-inch pie pan. Mix Bisquick milk and egg until smooth. Pour into pie pan. Bake 30 minutes or until brown.
Bring soup and milk to a boil. Remove from heat. Put Fritos and other ingredients in layers. Pour soup-milk mixture over Fritos. Bake at 400°.