HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small saucepan, melt butter. Stir in crumbs. Pat firmly on bottom of 11 x 7-inch baking dish. Chill. In large bowl, dissolve gelatin in boiling water. Stir in condensed milk and undrained strawberries. Fold in marshmallows and whipping cream. Pour over crust in baking dish. Chill 2 hours, until set. If desired, garnish with whipped topping and fresh strawberries.
Mix bread crumbs, salt and pepper. Moisten with butter, melted in the hot milk. Chop the chestnuts fine and add to the bread crumbs mixture. Mix thoroughly.
Beat margarine and sugar well; add eggs, then mix rest of ingredients well. Spread in a 13 x 9-inch pan. Bake 30 to 35 minutes at 350°.
Peel and slice apples. Place in a greased 8 or 9-inch square pan. Cover with the mixed together sugar, butter, oatmeal, flour and cinnamon. Bake at 350° for 35 to 45 minutes.
Combine sugar, cocoa, margarine and milk in medium bowl. Microwave on High power for 2 to 3 minutes or until margarine is melted. Stir in vanilla and nuts. Blend well. Spread evenly in buttered 8-inch square pan. Cool. Cut into 1-inch squares. Makes 5 dozen.
Mix Jell-O and water. When cool, add pineapple, bananas and marshmallows. Set in refrigerator. Mix pineapple juice, flour, sugar, butter and beaten egg. Heat until thick. Mix in softened cream cheese. Let cool but not hard. Beat 1 pint of whipped cream and fold into cooled mixture. Top over the jello mixture that has been congealed.
Spread each slice with mustard. Sprinkle with cayenne powder/pepper, a few capers, salt and pepper and put small amounts of cut up uncooked bacon and julienned potatoes, onion and pickles in each. Roll and secure with toothpick.
Heat oven to 300°. Mix first 4 ingredients together in long pan. Mix remaining ingredients together and drizzle over cereal mixture. Toss until evenly coated. Bake 10 minutes, stirring once. Store in tightly covered container. Yields 18 servings.
*For 8 to 12 pounds of venison, use 10 to 15 pounds of charcoal, 7 quarts of water and cook 10 to 14 hours; for 13 to 30 pounds of venison, use 15 to 20 pounds of charcoal, 8 quarts of water and cook 14 to 16 hours.
Spray a 9 x 13-inch baking dish with cooking spray. Place chicken in pan. Mix remaining ingredients and pour over chicken. Bake, covered, at 350° for 1 hour. Serve over rice. Great for company!
Melt oleo; add peanut butter, then powdered sugar. Pour into buttered pan. Place candy bars on top. Bake at 200° for 5 minutes.
Shred cabbage and carrots into large bowl. Add remaining ingredients to the taste and stir until blended. Refrigerate in covered bowl until crispy.
Drain peas in can. Cut onion and put in peas. Add soup (if needed). Add cheese, salt and pepper. Add dressing of your choice until it sticks all together with butter. Stir all together and put in refrigerator. Does not need refrigeration if you eat it right away.
Line a 9 x 13-inch dish with whole graham crackers. Mix pudding and milk; beat for 2 minutes. Fold in Cool Whip. Pour 1/2 over graham crackers; sprinkle with cinnamon. Top with a layer of crackers. Put chocolate syrup over top. Chill overnight.
While meat is browning, cut tortillas into strips. Mix all other ingredients. When meat is brown, add to other mixture. In a baking dish, place a layer of tortilla strips and a layer of the mixture, then another layer of tortilla strips and another layer of mixture. Cover with grated cheese.
Spread pie shell on pizza pan. Glaze ingredients: orange juice, lemon juice, water, cornstarch, sugar, and salt. Mix ingredients together in a pan. Bring to a boil and cook until clear, about 1 minute. Set aside to cool. Mix cream cheese, vanilla, and 1/2 C. sugar until creamy. Spread on crust. Make sure fruit is well drained. Dip bananas in lemon or pineapple juice so they won't turn brown. Arrange fruit the way you want and put cooled glaze on top. Good plain or with whipped cream.
Brown hamburger and salt and pepper to taste. Add peas and vinegar. Add just enough Bisto (Canadian flavored cornstarch) or use regular cornstarch, just enough to make it stick together. Put mashed potatoes on top, flavored with butter, garlic salt and salt and pepper. Place in 9 x 13-inch pan and bake at 325° to 350° for 1 hour.
Melt butter. Mix with crushed crackers. Mix veggies, chestnuts, mayonnaise, onions and grated cheese. Pour into casserole. Top with cracker mixture. Bake in 350° oven for 30 minutes.
Brown hamburger meat; put into bottom of 9 x 13-inch dish. Chop up onion and pepper and put on top of meat. Pour tomato sauce over the meat, onion and pepper. Add the pinto beans. Mix Jiffy corn bread mix and spread over the beans. Put into oven and bake at 350° until done.
In skillet, brown kielbasa. While kielbasa is cooking, chop peppers and apple. When Kielbasa is cooked, add peppers and apple. Cook till peppers are just tender. Serve with rice or pasta as a side dish.
Mix six dry ingredients in large bowl. Combine all remaining ingredients in separate bowl. Gradually add dry ingredients to this mixture, stirring just until moistened. Fill 18 greased muffin tins 3/4 full. Bake at 375° for 25 minutes.
Add together in large roaster. Place in oven at 350° for 4 1/2 to 5 hours or until thick, stirring frequently. Then put in jars.
Sift dry ingredients in a mixing bowl. Add other ingredients and mix well. Pour in a baking pan and bake for 40 minutes at 350°.
Marinate overnight. Barbecue on hot coals 7 minutes per side or 25 to 30 minutes over all, basting as you do, or until done.
Cream butter and sugar. Add beaten eggs. Add 3 cups flour, sifted with the salt and baking powder. Mix remaining flour with cherries, pineapple and nuts. Stir into batter and add vanilla. Bake at 250° for 3 hours.
Cook and stir hamburger and onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms. Cook for 5 minutes, stirring constantly. Remove from heat; stir in soup. Simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve over hot noodles.
Mix first 6 ingredients to make dressing. Chill several hours (up to 24). Toss with cabbage and Blue cheese at serving time. Serves 8.
Place chicken in a shallow 2-quart baking dish. Mix picante sauce, sugar and mustard. Pour over chicken. Bake at 400° for 20 minutes or until done. Serve over rice.
For topping, set aside sour cream, 1/2 cup cheese and 2 cups Doritos.
Sift 1/2 the flour; add sugar and salt and finish sifting flour. Pastry blend in shortening. Dissolve yeast in 1 cup warm water and knead in with about 5 more cups of water. Keep dipping hands in warm water while kneading to get all flour mixed in well. Cover and let rise for 2 hours (past top of pan). Break into pieces the size of a tangerine and roll out with flour 1/4-inch thick (size of a saucer). Let rise 1 hour; bake for 5 minutes at 450° and rub with Crisco.
In Dutch oven, heat oil over medium heat; cook garlic and onions for 3 minutes. Add tomatoes, mashing with fork. Stir in tomatoes and one tomato can of water, celery, carrots, green pepper, chili powder, oregano, basil, hot pepper flakes, salt and pepper. Stir in chickpeas and 1 chick can of water. Bring to a boil; reduce heat, cover and simmer for 30 minutes. Sprinkle shredded cheese on individual servings.
Bring to a full boil in pan, sugar, oleo, milk and chips. Remove from heat and add oatmeal. Mix well. Drop by spoon onto waxed paper.
In a pan, place cucumbers and salt. Cover with ice; let stand for 3 hours. In a saucepan, bring to boil the sugar, vinegar, mustard seed and celery seed. Cook for 3 minutes. Pack in jars.
Mix together milk, eggs, salt, Worcestershire sauce, thyme, dry mustard and ground pepper grains. Butter the casserole/souffle dish and, starting with bread, layer the bread and cheese. Pour milk and mixture slowly over casserole. Let stand for 1 hour or more. Bake 1 hour at 350°.
Mix oil, sugar, eggs and plums in bowl. Add dry ingredients and mix well. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes or until done.
Add 1 cup cold water to 3 packages of gelatin. Stir well. Suggest place in pot and cook very briefly over low heat on stove to dissolve gelatin thoroughly.
Bone chicken breast, split and butterfly each piece or put between wax paper and hammer thin. Spread each side of chicken with light covering of mayonnaise or dip in egg white. Mix herbs (chopped, if fresh) with bread crumbs and roll chicken pieces until well covered. Spray a nonstick wok or fryer with nonfat cooking spray. Put on medium heat and add oil. Fry chicken approximately 3 minutes on each side or until golden brown. Good topped with a little salsa for garnish. Serves 2.
In a bowl, sift first 8 ingredients together. (Spoon cake flour lightly-do not peak.)
Make your tea using 10 to 12 family size tea bags in 5 quarts water. Add other ingredients and serve.
Fill large pot half full with water. Add margarine, onion and potatoes. Boil for 15 minutes. Do not drain. Add remaining ingredients, seasoning to taste. Simmer for 15 minutes.
Combine mayonnaise, sugar and vinegar. Toss all ingredients together. Refrigerate overnight.
Heat oil in Dutch oven; add flour and cook, stirring constantly until mixture is browned (about 10 minutes). Stir in onion and celery. Cook over medium, about 5 minutes. Add chopped tomatoes with liquid, water, bay leaf, garlic, salt and pepper. Cover and simmer 20 minutes. Add okra. Cover and simmer 15 minutes. Add shrimp; cook 3 minutes more. Remove from heat and stir in file powder. Remove bay leaf and serve in bowls over rice.
Beat 3 eggs, cooking oil, sugar and vanilla until thick. Mix in separate bowl zucchini and crushed pineapple. Sift together flour, soda, cinnamon, salt, nutmeg and baking powder. Mix together nuts and dates. To flour mixture, add nuts and dates. Stir into liquid mixture, then stir in pineapple and zucchini mixture. Bake at 350° for about 1 hour. Make sure to line the bottom of greased baking pan(s) with waxed paper.
Boil chicken until done and tear into small pieces. Melt margarine in 9 x 13-inch baking dish, then pour over crushed Ritz crackers. Place chicken in 9 x 13-inch dish. Combine soup and sour cream; spread over chicken. Sprinkle cracker mixture on top. Cover with poppy seed. Bake at 350° for 35 minutes.
Sprinkle chicken on both sides with salt and pepper. In large frying pan place oil and heat to medium temperature. Add chicken and saute 4 minutes or until light brown. Turn chicken, cover and reduce heat to low. Cook 10 minutes or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard. In same fry pan, add lime juice and cook over low heat until juice begins to bubble. Add butter, stirring until butter becomes opaque. Stir in chives and dill weed. Spoon sauce over chicken. Makes 6 servings.
Roast in oven at high temperature (450°) until brown. Add 3 quarts water and the rest of the ingredients. Then turn down oven to 300° and cover roaster. May need to add water, if water is gone, during cooking. Cook until done. Take roast out of pan and cool 1/2 hour prior to slicing. This will firm it up.
Peel and slice potatoes. Cook in salted water to cover about 10 minutes. Drain and use potato water in sauce. In separate pan melt oleo. Stir in flour, dry mustard and onion salt. Add liquid and cook until thickened. Add cheese and stir until melted. Layer potatoes and ham in casserole dish. Pour sauce over and sprinkle with additional cheese if desired. Bake, covered, in 350° oven about 1 hour.
Mix shortening, sugars, eggs and vanilla well. Sift in flour, salt and soda. Stir in oatmeal and chocolate chips. Drop on ungreased cookie sheet and bake for 10 minutes at 375° in oven.
Beat eggs. Add sugar. Continue beating until thick and lemon colored. Add instant pudding mix and vanilla. Beat until mixed. Add Cool Whip, then 2 quarts of milk. You may add more milk if needed to fill freezer. Pour into freezer and freeze until hard.
Mix the German chocolate cake mix with melted butter and 1/3 cup evaporated milk. Spread (pat) half of the mixture in a lightly greased 9 x 13-inch pan. Bake at 350° for 8 to 10 minutes.
Slice cukes and onions thin. Mix in salt and cover; let stand 3 hours. Drain well. Make a syrup of the sugar, vinegar, water, turmeric, cloves, mustard seed and celery seed. Pour over cukes slices and place over low heat. Heat but do not boil. Pour into hot jars and seal.
Seer meat, onion, and celery in heavy skillet until red leaves meat. Place raw potatoes in bottom of 2 quart casserole dish; put meat mixture over them; next, put drained kidney beans over meat mixture. Dilute soup with water and pour over all. Season to taste. Bake uncovered at 350 degrees for 1 hour or until potatoes are done.
Brown sausage in skillet; drain. Remove from skillet. Melt butter in same skillet. Stir in flour; cook and stir 1 minute. Gradually stir in broth and half and half; cook until thickens, stirring constantly. Add seasonings and cooked sausage. Serve over hot homemade biscuits.
Cook vegetables in 1/4 cup margarine until tender. Blend in flour, salt and pepper. Stir in milk and cottage cheese. Cook and stir until mixture boils. Stir in ham and noodles. Transfer to a 3-quart casserole. Sprinkle with bread crumbs on top. Bake at 350° for 1 hour. Serves 10 to 12 people.
Cook carrots in water to cover in a large saucepan over medium-high heat for 20 to 25 minutes or until very tender. Drain well.
In a crock-pot, combine chili sauce and grape jelly. Then add meatballs. Cook until meatballs are done.
Drain juice from pineapple and add enough water to measure 3 1/2 cups liquid. Heat liquid; pour over Jell-O and stir until dissolved. Chill until mixture jells. Beat until smooth and creamy. Fold in pineapple, cottage cheese, nuts, cherries and mayonnaise. Pour into mold and let set. Serves 12 to 14.
Mix hamburger, egg, onion, salt and pepper. Shape into patties. Fry until done, then pour can of mushroom soup and milk equal to can over top of hamburgers. Put lid over top and simmer for 10 minutes or so.
Combine all ingredients in saucepan and cook 2 minutes until well blended. This sauce is excellent for brisket, chicken, etc.
Cream butter, sugar and eggs; beat well. Add applesauce and dry ingredients. Then add nuts (floured) and raisins (floured). Add preserves last. Fold in evenly. Bake 1 hour or little more at 350°. This is a moist cake so please don't burn!
Crush crackers. Mix with melted margarine. Press into a 9 x 13-inch pan or two 10-inch round cake pans. Mix instant vanilla pudding with milk and combine with ice cream. Spread over crumb crust. Top with Cool Whip and sprinkle with crushed candy bars. Refrigerate 12 to 14 hours. Freezes well.
Mix first 5 ingredients in saucepan; stir continually. Let come to a boil for 5 minutes. Remove from heat and add chocolate. Melt, then stir in vanilla and walnuts. Put in buttered pan and let cool.
Preheat oven to 325°. In a large mixing bowl, combine dry ingredients. Add raisins and pecans. Make a well in center. In separate bowl, lightly beat eggs and egg white or egg replacer. Stir in vanilla, milk and applesauce. Fold in zucchini.
Beat all together good. Put into loaf pan; cover with 3 strips bacon. Pour over this with 18 ounce Hunt's tomato sauce. Bake at 350° for 1 1/2 hours. Keep this basted good with sauce.
Mix dry ingredients. Add milk, then eggs, one at a time. Add shortening; mix well.
Mix dressing, Miracle Whip and seasonings in large bowl. Add remaining ingredients. Mix lightly. Refrigerate. Makes 12 servings.
Line cookie sheet with aluminum foil. Cover with crackers, placing edge to edge. Boil butter and sugar together for 3 minutes, stir in vanilla and pour over crackers. Place in 375° oven for 8 minutes. Remove from oven and immediately sprinkle chips over top. Let stand until chips melt, then spread as evenly as possible over the crackers. Place in freezer overnight. Remove from cookie sheet. Strip off foil and break into pieces.
Sift together first 4 ingredients. Cream shortening, brown sugar and buttermilk. Add eggs 1 at a time, beating well after each addition. Blend in bananas. Melt and add the chocolate. Combine buttermilk and vanilla. Add dry ingredients alternately with milk. Beat well. Bake at 350° for 35 minutes. Yields 3 (8-inch) pans. Ice with favorite frosting.
Mix first 6 ingredients well. Add eggs one at a time, beating after each addition. Bake in 3 layers.
Heat oven to 350°F. In large bowl, beat together sugar and butter until well blended. Add eggs and vanilla, blend thoroughly. In a small bowl, stir together flour, cocoa, and baking soda; add to butter mixture, blending thoroughly. Stir in oatmeal and chocolate chips. Drop by Tbsp. onto ungreased cookie sheet. Bake 7-8 min. till cookies begin to set, do not overbake.
Gently remove the 10 outer leaves of cabbage. Reserve the remaining cabbage for other recipes. Put 1 inch of water in a large Dutch oven. Bring to a boil; add cabbage leaves. Cover and simmer for 5 minutes. Drain cabbage leaves. Combine beef, onion, rice, butter, salt and pepper. Mix well. Place equal portions in center of cabbage leaves. Roll up. Place rolls, seam side down. Sprinkle with Parmesan. Pour tomatoes over and simmer for 1 hour.
Grease muffin pans. Heat in a 450° oven. Combine milk and shortening with egg; mix lightly. Stir in cornmeal, baking powder, salt, sugar and sausage; blend well. Pour batter into hot greased pans. Bake 25 to 30 minutes until golden brown. Serve with scrambled eggs or syrup.
Combine everything except corn chips and cheese. Simmer for an hour. Top each bowl with grated cheese and Fritos corn chips. Serves 10.
Toss all ingredients except bread crumbs. Top the casserole with bread crumbs and bake at 350° for 20 to 30 minutes.
Drain asparagus and peas, reserving liquid. Cut asparagus into 1-inch pieces. Arrange half the vegetables in a 3-quart casserole. Place 2 sliced eggs on top. Pour half the Cheese Sauce over eggs. Repeat layers. Sprinkle cracker crumbs or bread crumbs on top. Bake at 350° for 30 minutes. Serves 14 to 16.
Mix dry soup mix, margarine and pepper together. Add potatoes and stir. Pour potatoes with mixture onto a cookie sheet. Bake at 425° for 1 hour.
Put water and rice in 1 qt. saucepan and cook over high heat until boiling. Reduce heat to low, cover and simmer 15 to 20 minutes or until rice is tender and water is absorbed. Stir in watercress and serve.
Cook and take skins off of beets and pack into hot jars. Bring brown sugar, water, and vinegar to a boil. Pour over beets and seal jars.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Cream together butter or shortening and sugars until light and fluffy. Beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's semi-sweet chocolate candies and nuts.
Juice grapefruit to make 1 1/2 cups fresh juice. Combine juice and sugar in saucepan; bring to boil. Simmer 5 minutes. Remove from heat. Add wine and lemon juice. Cool. Freeze to firm. Stir 1 to 2 times during freezing.
Cut cheese up into 1-inch squares. Cook meat in pan and drain off grease. Combine ingredients and cook for about 30 minutes on low to melt cheese. Stir often.
Drain carrots. Melt butter in a saucepan; add sugar, rum or rum flavoring and carrots. Simmer until sauce just begins to thicken and carrots are glazed. Makes 4 servings.
Cream the butter, Crisco and sugar until light and fluffy. Add eggs, one at a time, beating after each egg. Sift soda and baking powder with flour. Add flour and buttermilk, alternating, beginning and ending with flour. Add vanilla; don't overbeat. Divide batter into two parts. Make 2 layers that are white. Into other part, add the cinnamon, allspice, cloves and raisins, chopped fine. Lightly flour raisins. Make 2 spice layers. Bake at 350°.
Drain pineapple, reserving juice. Combine juice with cornstarch, vinegar, brown sugar and pepper. Spray pan; saut bell pepper and onion until tender crisp. Remove vegetables and cook chicken. Stir in vinegar mixture. Cook 2 to 3 minutes until sauce is thick. Add vegetables and pineapple; heat and serve over rice.
Melt chocolate chips in medium saucepan over low heat, stirring constantly; remove from heat. Stir in orange liqueur and frosting; blend well. Refrigerate 1 to 2 hours or until firm. Place coconut in pie pan. Scoop mixture into 1-inch balls; drop onto coconut. (Mixture will be sticky.) Roll to coat. Place in foil candy cups, if desired. Store in refrigerator. Truffles can also be coated with chocolate sprinkles, ground nuts or cocoa.
Beat cream cheese and Miracle Whip until light and fluffy; add cucumber and onions. Let stand a few hours to blend flavors. Serve on black or rye bread.
Pour into well-oiled pans (I use clean coffee cans). Bake or steam at 350° for 2 hours. Top with lemon sauce.
Filling: Chop and brown onions. Add thawed spinach, cheese, chicken, egg, salt and pepper.
Brown hamburger and onions. Add rest of ingredients except cheese. Stew on low heat on top of stove, approximately 1/2 hour. Add cheese and heat until melted.
Cut Twinkies in half lengthwise. Place in 9x13-inch pan. Sprinkle 1/2 candy bar crumbs on top of Twinkies. Mix pudding as directed on box. Pour pudding over mixture. Spread Cool Whip on top of pudding. Sprinkle the rest of the candy bar on top. Refrigerate, if desired.
Cook all ingredients until tender. Add cooked chicken. When mixture boils, add dumpling batter which has been made from Jiffy mix. Follow recipe on box for dumplings. Drop by teaspoon into soup. Cover and cook 10 minutes.
Mix first 5 ingredients together well, then add cold water. Mix again and add salad dressing. Mix again. Pour batter into 2 well-greased layer cake pans. Bake 30 minutes at 350°. Cover with chocolate frosting.
Combine morsels, oleo and corn syrup; stir over low heat until smooth. Remove from heat. Stir in vanilla, powdered sugar and Rice Krispies. Mix until coated. Spread into greased 9 x 13-inch pan. Chill well; cut into squares.
If frozen broccoli is used, thaw broccoli in colander under hot tap water about 30 seconds. In larger saucepan, cook and stir onion in butter, about 2 minutes. Stir in flour. Add broth, whipping cream and broccoli. Heat and stir until mixture comes to a boil. Cook and stir (1 minute if using frozen broccoli or 5 to 6 minutes for fresh broccoli), until tender. Add cheese, lemon juice and pepper. Heat until cheese melts. Stir occasionally.
Drain tuna and flake with fork. Add other ingredients and blend. Spread on 8 rolls and wrap in aluminum foil. Bake 15 minutes at 350°.
In mixing bowl cream together butter and sugar. Blend in milk and vanilla flavoring. Stir in flour, chopped candied cherries and chopped pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap. Chill thoroughly.
Mix water and plaster in paper cup (add a few drops food coloring if you like). Pour mixture into a small plastic bag. Roll down top edge of bag, molding mixture into tube shape. Clip closed bag to a clothesline or hanger. Wait a day for the plaster to harden. Unwrap and let dry another day or so before using.
In medium saucepan, combine pudding mix, gelatin and water. Cook over medium heat until slightly thickened, stirring constantly. Cool Well. Stir in the raspberries. Pour into an 8 x 8-inch pan. Chill.
Boil chicken, celery and onion until tender. Drain. Chop chicken. Add grapes, almonds, mayo (amount to your taste) and pepper. Serve on bread or lettuce.
Preheat oven to 350°. Line muffin pan with muffin liner or spray muffin pan with food release. Cream margarine and sugar. Add mashed banana, eggs, water and vanilla. Add all dry ingredients. Fold in the chopped nuts. Pour into baking muffin pans and bake 25 to 30 minutes. Yields 12 large or 18 medium size muffins.
Combine beans, rice, tomato, bell pepper, cilantro and green onions. Drop jalapeno pepper in. Process until minced. Add oil, lemon juice and cumin. Blend well. Toss dressing with bean mixture. Cover and chill at least 2 hours or overnight.
Preheat oven to 400°. Generously grease sides and bottom of cast-iron skillet or 9-inch square pan. Mix all ingredients and pour into pan. Bake 20 to 25 minutes or until golden brown.