HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients in a large saucepan and bring to a boil. Cover. Reduce heat. Simmer 8 to 10 minutes or until fruit is almost tender. Spoon mixture into a deep dish 9-inch pie plate.
Cream sugar and butter. Add egg and beat well, then add flour and vanilla. Cut with cookie cutter. Sprinkle with colored sugar. Bake at 350° for 10 minutes.
Bring pineapple to a boil. Remove from heat; add jello and mix well. Now, add coconut, nuts and buttermilk. Let mixture cool for 30 minutes, then add Cool Whip. Let stand overnight.
Mix all ingredients and set in refrigerator for 1 hour. Make into small balls and chill. Melt 2 packages chocolate chips and 1/4 pound paraffin. Dip balls in chocolate mixture. (Insert a toothpick in the balls to dip with.)
Slice cucumbers and onions and chop or slice green peppers. Mix all ingredients in large kettle. Salt and let stand one hour. Cook on medium heat 20 minutes. Put into canning jars and seal.
Butter 13 x 9-inch pan with 1 entire stick of margarine. Saute onions in other 1/2 stick margarine. Stir onions in cooked instant potatoes. Cook noodles according to package directions; drain. Arrange and overlap 1 layer of noodles in pan. Spread with some of the potatoes and sprinkle with bacon, if desired. Sprinkle with Cheddar cheese. Repeat layers as you would lasagna ending with cheese. Cover with foil and bake at 350° for 30 minutes.
Cream together sugar and eggs. Mix dry ingredients together and add to sugar mixture. Blend in fruit cocktail. Bake 45 minutes at 300°.
Take hamburger and make 4 patties. Place each patty on a square of heavy aluminum foil. Cut up potato for each patty, some onions and whatever vegetable you choose with the patty.
In a large mixing bowl, combine 1 cup flour with the cornmeal and salt. In a small bowl, combine molasses, water and baking soda, mixing until foamy and caramel-colored; gradually add molasses and milk mixtures to flour mixture, stirring until no lumps remain. In a small bowl, toss raisins with remaining 2 tablespoons flour; stir into batter.
Mix all ingredients and heat. May be used over meatballs or on chicken, beef, etc.
Cut head, flowerette off broccoli and cauliflower. Place a single layer in a pan sprayed with olive oil. Drizzle olive oil and spray heavily with olive oil. Bake at 350° until veggies are tender and crisp.
Brown hamburger and drain. Add taco sauce. Stir together and cool. Add beans. Cut up lettuce, tomato, and diced onion. Layer chips, hamburger meat, lettuce, tomato, onion and cheese. Top with sour cream.
Cook onions, green pepper and garlic in olive oil. When onions are partially done, add turkey sausage. (If using Jimmy Dean sausage, cook separately; drain, then add to the onion mixture.) Empty one can beans in the onion mixture; puree the second can beans and pour into the onion, sausage and bean mixture. Cook for 30 minutes on low. After 30 minutes, add 1/2 bag Jack and Cheddar cheeses. Stir until melted. Pour hot bean dip in container (glass). Garnish along edges with remaining cheeses, tomato, olives and scallions. Put avocado dip in center (optional). Serve with taco chips.
Layer chicken in an oven dish along with juice from chicken. Pour 1/2 soup over top of chicken. Top with stuffing. Pour remaining soup over top. Bake at 350° about 20 minutes or until golden brown.
Place hash browns in a 9 x 13-inch casserole dish. Mix next 6 ingredients and pour over potatoes. Sprinkle 2 cups crushed corn flakes on top; cover with 1/4 cup melted butter. Bake at 350° for 45 minutes.
Mix with a fork the first 3 ingredients until mixture looks like coarse meal. With back of spoon, press mixture firmly onto bottom and halfway up sides of a buttered 8-inch pan. Drain well the peaches, saving 1/2 cup syrup . Arrange peaches on crust in pan. Sprinkle with a mixture of sugar and cinnamon. Bake 20 minutes at 375°. Mix reserved syrup, evaporated milk and 1 egg. Pour over peaches. Bake 30 minutes or until custard is firm, except in center. (Center becomes firm on standing.) Serve warm or cold. Serves 9.
Prepare crabs and shrimp. Make a paste with flour, butter and onions. Add okra and saute until brown and dry, stirring constantly. Add all the other ingredients and hot water. Simmer for 1 hour. Serve with cooked dry rice.
Brown chops well on both sides. Season with 1 teaspoon salt. Combine rice, raisins, onions, brown sugar, nutmeg and remaining salt in shallow casserole; mix well. Heat water and apple juice together and pour over rice mixture. Top with chops. Core apple and cut into 12 wedges. Arrange 2 wedges per chop. Cover with foil and bake at 350° for 1 hour. Uncover last 5 minutes of cooking time.
Place potatoes in an oblong dish. Place margarine, sugar and Cool Whip on top of potatoes. Cook (uncovered) in a 350° oven approximately 1 hour or until potatoes are tender. Stir the mixture after 15 minutes or when the margarine, sugar and Cool Whip melts in order to coat the potatoes.
Mix together. Add bay leaf when rice mixture is in casserole. Bake at 350° for 1 1/2 hours or until rice and vegetables are cooked. Remove bay leaf before serving.
Bake cake, according to directions, in a roasting-size pan. (Note: Use egg whites instead of whole eggs so that cake will be white rather than yellow.) Batter will be thin, so check before cooking time is complete to see if it is done. Cool.
Pour hot water over raisins. Let set until cool. Add remaining ingredients. Bake in 350° oven for 45 minutes.
Beat eggs; add sugar and pineapple. Cook until it boils; remove and add jello. Stir until dissolved. Place in cold water until cool. Beat milk and fold into mixture; pour into a vanilla wafer pie crust. Refrigerate to set.
Combine softened cream cheese, mayonnaise, marshmallows, fruit cocktail and nuts in a large bowl. Fold in cream. Pour into a refrigerator tray or mold and place in refrigerator for several hours. Serve on lettuce. Yields 8 servings.
Mix all the following ingredients. Pour into two loaf pans and bake at 350 for 45 minutes or until golden brown and tooth pick test. Tooth pick test - insert tooth pick and if it comes out clean, bread is done.
Butter (1) 13 X 9 X 2 inch pan OR (2) 8 X 8 inch pans. Combine sugar, milk and butter in a large pan, cook to soft ball stage. Remove from fire. Mix in the remaining ingredients until well blended. Pour into buttered pan or pans to harden.
In glass bowl, mash peppercorns. Add mustard, butter, and flour. Blend well. (Can be prepared 1 day ahead if covered and refrigerated.) Heat oil in skillet over high heat. Season steak with salt and pepper. Cook to desired doneness. 5 minutes per side for rare. Put meat aside. Pour off drippings from the skillet. Add broth and cream to same skillet. Boil until sauce thickens slightly, scraping up browned bits, about 3 minutes. Add peppercorn mixture. Boil until sauce thickens enough to coat spoon, whisking constantly, about 1 minute. Season sauce with salt and pepper. Slice steak crosswise. Arrange slices on plate. Spoon sauce over steak.
Melt butter in a frying pan and add Gioia Rosa Marina. Saute and mix constantly on low-medium heat until brown. This will take 5 to 10 minutes. Be careful not to burn the Rosa Marina!
Cook bacon until crisp. Crumble and set aside. Brown ground beef; drain off fat and set aside. Mix brown sugar, onion soup mix and barbecue sauce. Combine all remaining ingredients, including bacon. Pour into 2 1/2-quart casserole. Bake uncovered for 1 hour at 350°. Can be served hot or at room temperature. Serves 8 to 10.
Mix first 5 ingredients thoroughly. Add mayonnaise and mix again. Pile lightly in buttered casserole and sprinkle with mixture of grated cheese and potato chips. Bake at 450° for 15 minutes. Serve immediately.
In a small bowl, combine blueberries and preserves. In microwave, cook on High 3 to 3 1/2 minutes, stirring twice, until blueberries are softened. Cover; chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses, layer frozen yogurt and blueberry sauce. Garnish with almonds. Serves 4.
Stir over low heat continuously for 3 minutes or until you feel dates are cooked. Add 3 1/4 cups Rice Krispies. Roll into small balls and dip in coconut.
Combine all ingredients. Mix well and allow to sit one hour before using. Cover; label any leftover solution. Store in refrigerator. Supervise your child to keep them from tasting!
Brown sausage in skillet. Remove from heat and drain. In the same pan, cook vegetables until tender. Add sausage, pepper and beans. Cook about 2 minutes until warm. Yields 6 servings. This dish is both unusual and exciting.
In a saucepan, combine diced onion and pepper. Mix mushroom soup and liquid. Pour soup mixture over vegetables in saucepan; heat while stirring. Blend sour cream and salt and add to soup mixture. Add lima beans. Pour mixture into a 6 cup casserole dish. Top with crumbled Stripples and bread crumbs. Bake at 350° for about 30 minutes until topping is light brown.
Toss vegetables in a large bowl until evenly mixed. Mix remaining ingredients thoroughly; toss gently with cabbage mixture. Refrigerate 24 hours and serve cold.
Brown hamburger and onion; drain. Mix hamburger and onion mixture with tomatoes and rice. Pour into casserole dish. Cover with cheese. Bake at 350° until bubbly around edges.
Slice bananas crossways and pour over lettuce, which has been broken into pieces. Dilute salad dressing with milk. Add sugar and pour over lettuce. Sprinkle with nuts.
In small bowl, combine beer, steak sauce, garlic, chili powder and cumin. Pour marinade over steak. Cover and refrigerate 2 hours. Remove steak; reserve marinade. Thread steak, pepper slices and onions. In small pan, heat marinade and cornstarch to a boil. Grill kabobs 4-inches from heat for 15 minutes or until done, turning and brushing with marinade. Heat remaining marinade to a boil. Serve with kabobs.
Melt chocolate and shortening together. Add sugar, milk, egg and vanilla with melted shortening. Add to dry ingredients. Let stand 10 minutes or more. Drop with teaspoon on baking sheet and bake at 350° for 10 minutes. When cool, frost with frosting of your choice.
Mix together and bake in 9 x 13-inch greased pan at 350° for 30 minutes or until done. While cake is hot, punch holes in cake with toothpick and pour 1 small can (approximately 1 cup) cream of coconut over cake. Let cool completely. Spread 8 ounces Cool Whip over top. Sprinkle coconut over top.
Preheat oven to 450°. Roll out pie crust and place in pan. Fill with sliced apples. In small saucepan, heat apple juice to boiling. Dissolve cornstarch in water and stir into the hot juice. Add cinnamon and cook until thickened. Dot sliced apples with butter. Pour juice over fruit. Cover with top crust. Bake for 10 minutes; reduce heat to 350° and bake until done, 35 to 45 minutes.
Heat oil in wok or pan, then add venison and toss on high heat until cooked. Add vegetables and toss until tender-crisp (6 minutes). Mix cornstarch, water, soy sauce and spices and add to pan; cook until thickened. Top with tomato wedges and heat through. Serves 4.
Mix together sugar and cocoa. Stir in melted butter, eggs and vanilla; beat. Add flour, salt and walnuts; stir. Pour into greased 9 x 13-inch pan. Cook at 350° for 25 minutes. Do not overbake.
Mix garlic, mustard, vinegar and 3/4 teaspoon salt, adding olive oil gradually. Set aside. Boil potatoes approximately 20 minutes. When cool, cut into quarters. Boil asparagus (cut into 2-inch pieces) 4 minutes. Drain and refresh under cold water. Heat dressing until hot, then mix potatoes, scallions and asparagus. Pour hot dressing over. Toss and serve.
Combine sugar, butter and water in a saucepan. Cook to 300° on candy thermometer, stirring constantly. Remove from heat, stir in vanilla and quickly pour onto two buttered cookie sheets. Sprinkle chocolate chips on top and spread as they melt. Sprinkle with chopped almonds. Cool and break into pieces.
Combine all ingredients in a 7 x 11 baking pan and place in a 300° oven. Bake for 1 1/2 hours or until rice is perfectly tender and pudding is thick and creamy, not dry. Stir every 15 minutes with a fork, carefully turning under the brown top and scraping the edges down. Serve hot or cold. Makes 5 to 6 servings.
Mix pudding with milk as directed on package. In separate bowl, cream the cream cheese with Eagle Brand milk until smooth. Add cream cheese mixture to pudding and mix well. By hand, mix in Cool Whip, then add bananas. Arrange wafers as desired under and around pudding. Chill.
Sift together flour, baking powder, salt and cinnamon; set aside. Cream shortening and sugar well. Add egg yolks, one at a time. Add flour mixture and water alternately with nuts. Add vanilla. Beat egg whites until stiff, then fold into the batter. Pour into a greased 10-inch tube pan. Bake for 1/2 hour at 350°, then bake for 1/2 hour at 375°.
Grease 1 1/2-quart casserole and place ingredients in dish in order listed. Dot each layer with a little butter. Bake at 350° for 1 1/2 hours. To speed up baking time, cook potatoes partially before using.
Dissolve yeast in 2 tablespoons warm water. Beat egg and add all other ingredients. Mix well, then add yeast and water to mixture. Pour in greased muffin pan. Bake at 400° for 20 minutes. Refrigerate and use as needed. Keep tightly covered. Makes 20 rolls.
Saute chicken and mushrooms in a skillet. Use a small amount of cooking oil to prevent sticking. Cook spaghetti noodles. Drain noodles. Place noodles in a large bowl. Put in 2 tablespoons margarine or butter. Add a dash of basil, 1/2 teaspoon parsley flakes, a sprinkle of garlic and 3 tablespoons Parmesan cheese. You can experiment with these spices depending on your taste. Add chicken mixture to spaghetti noodles. Toss together and enjoy!
Brown the hamburger meat and drain. Cook shell macaroni as directed and drain well. Combine hamburger meat, macaroni, tomato soup and cheese (cut in chunks) in a large soup pan. Cook on low heat until cheese has melted. Stir frequently. Serve hot. Serves 8 to 10.
Clean and skin catfish, then cut into thick slices. Dip slices into crackers or cornmeal, then into a mixture of egg and milk and again into the crumbs or meal. The traditional Southern fat is lard, but vegetable oil may be used, if preferred. The fat must be very hot. Put the coated fish into a frying basket, immerse in the fat and cook until golden brown (do not crowd the fish, the kettle should be large and roomy). Serve at once with Hush Puppies fried in the same fat as the fish.
In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla extract. Beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in morsels and nuts (optional). Spread in jelly roll pan. Bake at 350° for 8 to 10 minutes.
Cream butter, sugar, brown sugar, eggs and vanilla. In a separate bowl, combine dry ingredients. Mix together both mixtures. Bake at 375° for 6 to 10 minutes. Makes 112 cookies.
Mix 2 cups of the cookie crumbs, 1/4 cup sugar and margarine in a 13 x 9-inch pan. Press firmly onto bottom of pan. Refrigerate. Beat the cream cheese and remaining 1/2 cup sugar in bowl until smooth. Stir in 1/2 of the whipped topping. Spread over crust. Stir boiling water into jello. Dissolve. Mix cold water and ice to make 1 1/2 cups. Stir into jello until slightly thickened. Remove remaining ice. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining whipped topping over jello. Sprinkle with remaining cookie crumbs. Decorate with candy pumpkins or corn. Serves 15 to 18.
Cook potatoes and dice. Mix green olives, fat-free dressing, mustard, egg and cooked potatoes.
Cook linguine and drain. Cook shrimp in lightly salted boiling water until pink; drain and cool. Carefully remove from shell. Devein shrimp, if desired.
Roll out one can crescent rolls in greased rectangular baking dish. Press seams together. Blend the cream cheese, sugar and egg yolk together until smooth. Pour mixture into pan; spread evenly. Top with second can of crescent rolls. Brush with egg white; sprinkle with sugar. Bake at 375° until golden brown. Serve hot with fruit spread.
Cream shortening and sugar; add egg. Add milk and vanilla. Sift flour, cocoa and salt. Put soda in hot water. Bake at 400°.
Brown pork chops on both sides with oil in 12-inch skillet. Sprinkle with salt and pepper to taste. Put margarine in a 2-quart microwavable dish. Microwave full power 20 to 30 seconds until melted. Stir in flour, salt, pepper, chicken bouillon and water. Microwave full power 3 to 5 minutes, stirring twice until mixture boils. Place potatoes in bottom of lightly greased 8 x 12-inch baking dish. Arrange onion on top of potatoes. Pour chicken broth mixture evenly over top. Arrange browned pork chops over top of potatoes. Cover with foil. Bake in preheated oven at 350° for 1 hour. Remove foil and continue baking 30 minutes or until meat is tender.
Preheat oven to 350°. Grease and flour Bundt or angle food cake pan. Mix first 8 ingredients together. Add next four ingredients. Bake 50 minutes or until toothpick comes out clean.
In a small bowl, let the raisins soak in hot water for 30 minutes or until they are plump. Drain. In another bowl, combine well the eggs, cream cheese, salt, nutmeg, cinnamon and stir in the spinach, the raisins, the half and half, the Jack cheese and the vinegar. Transfer the mixture to a buttered 9-inch glass pie plate and bake in a preheated 400° oven for 20 to 25 minutes or until it is set and puffed slightly. Cool for 2 to 3 minutes before serving, noting that pie will collapse a bit. Serves 6 to 8.
Line pan with cookies, sides and bottom. Put in some of the pudding. Then layer sliced bananas, all 4 or 6. Add the rest of the pudding. Spread in a layer. Top with Cool Whip. Sprinkle with chopped nuts. Refrigerate for 3 or 4 hours before serving.
Mix butter and sugar. Rub together and add spices and lemon, eggs, then molasses, 1/2 cup soda and water. Stir quickly and add sifted flour last. Bake in greased pan in 350° oven.
Mix eggs, milk, vanilla and butter. Add peanut butter. Put aside. Mix sugar, brown sugar, flour, baking soda, salt and cinnamon.
Chop broccoli, cauliflower. Grate eggs. Mix with everything. Refrigerate until served.
Place marshmallows and pecans in large mixing bowl. Melt chips; add milk and blend thoroughly. Do get to hot. Pour over marshmallows and pecans. Mix and drop on waxed paper with any size spoon. Makes 60 to 80 pieces.
Heat first 4 ingredients in microwave for 1 1/2 minutes on High. Stir in Chex and put in a large plastic bag with powdered sugar. Shake to coat. Store in covered container.
Mix together and bake in 350° oven until done, no longer than 30 minutes.
Melt margarine in a 9 x 13-inch baking dish. Add whole corn, creamed corn and corn bread mix. Gently mix with fork. Add eggs and mix with fork. Drop sour cream by tablespoons in different areas on top of corn mixture. Fold in gently. Sprinkle with Cheddar cheese. Bake in a 350° oven 20 to 30 minutes until mixture is firm. Cool slightly before cutting into squares. Yields 12 servings.
Cream sugar and margarine together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour; measure and add dry ingredients to flour. Combine sour cream and flavorings. Beginning with flour and ending with flour, add alternately with sour cream mixture. Pour into a well-greased and lightly floured 10-inch tube pan. Bake in a 325° oven for 1 hour and 15 minutes or until done. Remove from pan and gradually pour glaze over cake.
Cream lemon juice, minced onion and cream cheese. Spread on bottom of 8 x 8-inch dish. Flake crab on top of cream cheese, covering completely. Spread cocktail sauce over crab. Sprinkle with fresh, chopped parsley. Serve with crackers. (Pepperidge Farm hearty wheat go well.)
Mix together and pour in a gallon Ziploc bag. Add 1 pound of cut up or boneless chicken. Marinate several hours or all day. Grill or broil. This is a recipe by Doc Holliday.
Sprinkle salt over cucumbers and let soak 2 to 3 hours. Make brine of sugar, water, vinegar and turmeric. Squeeze cucumbers and put in solution. Just bring to a boil then put into jars and seal.
Place all ingredients in saucepan and cook over low heat for 3 minutes. Stir all the time. Let cool and knead in hands. Keep in covered container.
Score roast in several places; fill each score with salt, pepper and garlic salt. Sear roast well on all sides in oil. Remove from pan; drain excess fat from roast and return roast to pan. Mix Coke and catsup together and pour over roast. Cover and bake for 3 hours at 325°.
Line greased casserole dish with tortillas which have been soaked in broth. Add chicken. Mix remaining ingredients together and pour over chicken, reserving some of the cheese to sprinkle on top. Bake in 350° oven for about 30 to 35 minutes. Makes a large casserole. Freezes well.
Combine all ingredients; mix well. Shape into balls. Brown in skillet or microwave. Prepare sauce and pour over top. Keep warm until ready to serve. Makes approximately 3 dozen.
Mix dry ingredients with cooking oil. Add the rest of the ingredients. Marinate chicken, steaks or any kind of meat. Mix with green peppers, mushrooms, squash and onions for shish kabobs. Marinate 3 to 24 hours. Will keep in refrigerator for weeks.
Drain hamburger. Mix all ingredients together. Crunch up corn chips in bag before opening. Add chips. Add dressing. Mix well and serve.
Pour over cabbage mixture. Let set in refrigerator 24 hours, stirring occasionally. Good for several days.
Squeeze the juice from 1 lemon into a large glass. Add sugar and cold water. Stir until mixed. Add ice cubes and enjoy!
Drain the fruit cocktail, reserving syrup. Dissolve the jello in the boiling water. Add the reserved syrup and enough water to measure 1 3/4 cups. Chill until slightly thickened. Fold in fruit cocktail. Pour into a 9-inch dish. Chill until firm. Unmold. Combine the heavy cream, Miracle Whip and marshmallows. Spoon over jello. Chill thoroughly. Makes 9 to 12 servings.
Now add enough water for one gallon.	Set in the sun for about 3 hours or more. If	you want more zip let stand longer. Store in refrigerator.
Mix all ingredients well. Mixture will be thin. Pour into hot skillet, greased with 1 1/2 to 2 tablespoons bacon fat or shortening. Bake at 375° until done.
In a 1 1/2-quart casserole, crumble meat. Cook by microwave 4 minutes, stirring twice. Drain fat. Add 1 cup cheese and olives to meat. In a 2 1/2-quart casserole, blend tomato paste with enchilada sauce mix. Stir in water. Cover and cook by microwave for 8 minutes. Pour 1 cup prepared enchilada sauce in 7 1/2 x 12-inch baking dish. Dip each tortilla into remaining heated sauce. Spoon beef mixture in center of each tortilla. Fold sides of tortilla over filling and place in baking dish, seam side down. Pour remaining sauce over the top. Then top with 1 1/2 cups cheese; cover with plastic wrap. Heat by microwave for 3 minutes. Makes 8 enchiladas.
In a skillet, brown ground meat and onion; drain. Stir in tomatoes, beans, chillies, hominy and corn. Season with salt and pepper. For a thicker stew, combine cornstarch and water, then stir into stew. Cook and stir until thickened. Makes 4 to 6 servings.
Cream margarine and sugar. Add salt and vanilla. Gradually add flour and shape into small balls. Place on ungreased cookie sheet. Press hole in center of each cookie with thumb. Bake for 12 to 15 minutes at 350°. Fill while warm.
Brown ground beef and drain. Add other ingredients and simmer 20 to 30 minutes.
Cook ground beef and drain. Slice squash. Chop onion and add to ground beef. Mix eggs, milk and flour well. Pour over all and simmer until done.
Pinch together the crescent rolls to form a pizza base; bake to brown. Whip together cream cheese, Miracle Whip and Italian dry dressing. Top with broccoli, cauliflower, shredded carrots, cheese, tomatoes, etc.
Melt margarine. Remove from heat and blend in flour, salt, dry mustard and pepper. Slowly stir in milk. Cook over medium heat until mixture thickens; boil 1 minute. Remove from heat and blend in mayonnaise. Reserve 1/4 cup sauce. Fold in beans, potatoes, franks and onions. Spoon into casserole dish and add the reserved sauce to the top. Bake at 350° for 45 minutes.