HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix shortening, sugar and egg. Stir in coffee. Mix dry ingredients together. Blend into shortening mixture; add mincemeat.
Drain canned beans and corn. Put beans and corn in 9 x 13-inch oven casserole dish. Stir in molasses and barbecue sauce. Stir in finely chopped onion and pepper. Cover with bacon strips. Bake at 350° for 1 1/2 hours, covered. Remove cover and continue cooking 1/2 hour.
Cream together oleo, brown sugar, white sugar and peanut butter. Add egg and vanilla. Mix well. Add flour and baking soda. Mix well. Make 40 balls and drop into miniature cupcake tins. (Do not form into a crust like you do for tassies.) Bake 8 to 10 minutes at 350°. Remove from oven and immediately press mini peanut butter cup into each cookie. Wait until cool before taking out of pans.
Mix pudding and pineapple together good and then add fruit cocktail and oranges. Fold in Cool Whip last.
Brown meat and onions. Add remaining ingredients. Simmer at 200° for 1 hour.
Place apples in well-greased baking dish (8-inch square). Mix sugar, flour, cinnamon and nutmeg; sprinkle over apples. Coat pork with bread crumbs. Arrange pork over apples. Bake, uncovered, at 400° for about 50 minutes.
Preheat oven to 250°. Melt fat in large pan in oven. Remove pan from oven. Stir sauces into fat. Add nuts, pretzels and cereals to mixture and mix well. Sprinkle with the dry seasonings. Heat, uncovered, in a 250° oven for 20 to 30 minutes, stirring every 10 minutes. Serve warm or cold. Makes about 24 small servings.
Fry up bacon and chop up. Mix all ingredients together. Pour mixture into an ovenproof pan (no lid). Cook for 1 hour at 325°.
Cook spaghetti, drain and cool. Add vegetables and bottle of dressing. Mix well and chill several hours or overnight. This is delicious with hamburgers when you have a cook-out. I use the colored Twist Trio pasta because it makes my salad much more colorful.
Mix syrup, sugar, salt and vanilla. Heat oil in a 4-quart kettle about 3 minutes. Add corn, cover loosely and shake over the heat until popping stops. Pour syrup mixture over corn and stir over medium heat until corn is completely coated. Shape corn into small balls (about 1 1/2-inch). Makes 16 balls.
Start simmering mushroom soup in small saucepan. Form 4 to 6 hamburger patties. Place in frying pan. Sprinkle with Worcestershire sauce and sprinkle to taste with garlic salt, salt and pepper. Let bottom brown and flip burgers over. Now repeat process on this side with Worcestershire sauce, garlic, salt and pepper.
Dip biscuits in butter, then in the brown sugar mixture. Place in buttered muffin pans. Bake at 400° for 15 minutes.
Place all of the ingredients into a covered baking dish. Cook at 300° for 3 1/2 hours. Lid needs to fit loose, so that steam can escape while baking.
Brown sausage and drain. Cube bread and cover bottom of 9 x 13-inch baking dish. Combine eggs, milk, salt and pepper. Spread sausage evenly over bread cubes and cover with egg mixture. Top with grated cheese. Bake at 325° for 35 to 45 minutes. Serves 10. Serve with fresh or stewed fruit and muffins. This recipe should be put together and refrigerated at least 6 hours before baking.
Stir together thoroughly all-purpose flour, sugar, baking powder, baking soda, cinnamon and salt. Combine eggs, oil and milk; add to the flour mixture and stir just until blended. Stir in shredded carrot, coconut, maraschino cherries, raisins and pecans. Turn into 4 well-greased and floured 16 ounce fruit or vegetable cans. Bake at 350° for 45 to 50 minutes. Remove from cans; cool thoroughly on rack. Wrap in foil; store in refrigerator. Makes 4 small loaves.
Combine first 5 ingredients in a saucepan and heat. After it starts to boil good, cook for 1 minute. Remove from heat and add vanilla, oats and peanut butter. Spoon out on waxed paper or pour and spread in a pan and cut into squares.
Saute onion and green pepper. Add parsley, soup, milk and tuna. Heat and add cheese and let everything melt down. Cook egg noodles; drain and mix all the ingredients with noodles. Put in casserole dish. Sprinkle with bread crumbs. Bake at 350° until hot and crispy on top.
Saute ground chuck, chopped onion and bell pepper in 1/3 stick butter. Drain and put in casserole dish. Add other ingredients and cook in oven at 250° for 2 hours.
Bake in buttered casserole at 300° for one hour. Bread crumbs and almonds on top if desired. You can use mushroom soup and if you double the recipe, just use 1 cup mayonnaise.
Cook and chop chicken; save broth. Dip tortillas in broth. Layer in 9 x 13-inch dish, greased, in this order until you run out: Tortillas, chicken and onion. On top of that, layer cheese and sprinkle with chili and garlic powder. Then pour on soups (mixed together) and Ro-Tel tomatoes. Sprinkle with cheese. Don't stir. Bake at 350° for 50 to 60 minutes.
Dip cheese cubes in flour, then egg mixture, then in flour again. Fry in deep fat fryer until golden brown. Serve with a pizza sauce for dipping.
Mix together and bake in three 9-inch pans or tube pan at 350° until done.
Sift dry ingredients. Add shortening, 1/4 cup milk and pineapple juice and beat well. Add eggs and beat again. Then add remaining 1/4 cup milk, vanilla and pineapple. Bake in two 9-inch cake pans in 375° oven about 30 minutes. Ice with seven-minute icing or your own favorite icing.
Wash apples; core and pare thinly. Place in shallow baking dish. Mix sugar, nutmeg, cinnamon and lemon rind.	Sprinkle over apples and add lemon juice. Mix flour, sugar and salt with a pastry blender or fork. Mix butter or margarine with dry ingredients and sprinkle over top apple mixture. Bake at 350° for 45 to 50 minutes or until apples are tender and topping is slightly browned.
Mix the Fruit Loops, marshmallows and pecans together in large bowl. Melt the white chocolate in double boiler over hot, not boiling, water until melted. Remove from heat; pour over Fruit Loops, marshmallows and pecans; mix until well coated. Drop by spoonful onto waxed paper until chocolate sets. Store in sealed container.
Bring all ingredients to a boil. Remove from heat. Leave cinnamon stick in tea for 20 minutes, then remove.
Cook together sugar, vinegar, egg, flour and juice. Simmer until thick, stirring constantly. Cool and refrigerate. Combine apples, 3/4 cup peanuts and pineapple. Fold in whipped topping, then cooled sauce mixture. Sprinkle remaining peanuts on top.
Brown onions, celery and green pepper in oil. Blend in flour, salt, chili powder or Seafood Magic seasoning. Add tomatoes and vinegar. Simmer for 15 minutes. Add cooked and shelled shrimp and cooked peas. Cook 1 minute. Serve over rice.
Mix Veg-All, cheese, mayonnaise, onion, chestnuts and celery. Pour into greased or sprayed casserole dish. Crumble crackers into melted margarine. Pour over top. Bake 40 minutes at 350 degrees.
Butter a 9-inch square pan. In a heavy 3-quart saucepan, combine sugar, milk, butter and Marshmallow Creme. Cook over medium heat, stirring constantly. Bring to a boil. Boil and stir for 5 minutes. Remove from heat and add chips and vanilla. Add nuts and pour into pan. Cool and cut into squares. Makes approximately 5 dozen squares.
Preheat oven to 325°. You will need a 9 x 13-inch pan, greased with butter and dusted with flour.
Mix dry ingredients. Beat egg until thick. Add milk and butter. Combine mixture. Fold in apples. Put in greased tins. Sprinkle with 4 tablespoons sugar and 1/2 teaspoon cinnamon. Bake at 425° for 20 minutes.
Pour the fruits into separate saucepans, adding 1/2 cup sugar to each. Mix the cornstarch and water; divide among the three fruits in the pans and cook until thickened. Add food color and set off to cool. Then mix the three fruits together; store in refrigerator until ready to use. Layer sliced bananas in bottom of baked shells. Fill with fruit; top with whipped cream. Makes three 9-inch or four 8-inch pies.
Cook jumbo shells according to package directions. Drain and cool. Combine remaining ingredients. Spoon mixture into shells.
Cook bacon (crisp) and crumble. Cook beef until no pink remains. Add onion and saute until tender. Combine beef, onion, catsup, salt, brown sugar, mustard, vinegar and molasses into 3-quart baking dish. Stir gently. Sprinkle with bacon. Bake at 350° for 40 minutes.
In heavy skillet, brown pork chops in small amount of hot shortening. Pour off fat. Season with salt and pepper. For sauce, combine tomato sauce, catsup, onion salt, Worcestershire sauce and liquid smoke; pour over chops. Cover and simmer until tender, about 1 hour, turning occasionally. Serves 6.
Dissolve gelatin in boiling water and let cool. Stir oil in cake mix. Add eggs, one at a time. Add gelatin and beat 5 minutes. Pour into greased and floured tube pan. Bake at 350° for 1 hour without opening oven door.
Preheat oven to 450°. Beat ingredients just enough to mix well. Pour into crust. Reduce heat to 400° and bake for 10 minutes. Reduce heat to 350° and bake 20 minutes more.
After you cook beef, cut or pull apart into chunks. Season with garlic, salt and pepper. Simmer in frying pan the onions, green pepper and basil. Add in beef chunks and 1 bottle or more barbecue sauce. Stir well over low heat for flavor to go through.
Cook beef. Add soup, water, Worcestershire and pepper. Heat through, stirring often.
Combine first 5 ingredients. Cream well with electric mixer, then add next 3 ingredients. Beat until well blended. Bake at 350° for about 45 minutes, in a lightly greased and floured 13 x 9-inch pan or two round cake pans.
Combine wine and water in a medium saucepan; bring to a boil. Add scallops and cook 3 to 5 minutes. Drain and let cool. Combine scallops and next 5 ingredients in a shallow dish. Cover and chill 3 to 4 hours, stirring occasionally. To serve, line individual scallop shells with leaf lettuce; top with scallop mixture.
Cook sugar, water, white Karo and salt until it spins a thread from the spoon. Do not stir while cooking. Beat egg whites until stiff. Add 3 tablespoons of cooked mixture. Cook remaining mixture until it makes a crackling noise in cold water when dropped from a spoon. Gradually add to egg white mixture; beat until it can be dropped by teaspoonfuls. Before dropping, add vanilla and chopped pecans.
Combine cake mix, melted butter and 1 egg and mix well. Press into bottom of a 13 x 9 x 2-inch baking pan. Mix sugar, cream cheese, 2 eggs, vanilla and salt in mixing bowl. Beat for 5 minutes. Pour cheese mixture over cake mixture and bake in a 325° oven for 35 to 45 minutes. Cool for several hours before cutting.
Combine chicken, soups, pimento, onion and water chestnuts, mixing well. Spread evenly on 10 slices of bread. Top with remaining ten slices. Wrap sandwiches individually in heavy-duty foil and freeze.
Set a large pot of water on the stove to boil. Cream the butter with the saffron, 1/8 teaspoon salt and a few pinches of pepper. Set aside.
Combine eggs, onion, soup and mayonnaise. Place a layer of broccoli in a 2-quart casserole. Add a layer of cheese and pour a small amount of sauce over top. Repeat layers until all ingredients are used. Top with stuffing mix and sprinkle butter over top. Bake at 350° for 30 minutes.
Brown meat, then stir in remaining ingredients. Simmer for 5 minutes. Serve over hamburger buns with potato chips and pickle.
Mix all together. Fill paper cupcake liners 1/2 full. Bake at 375° for 20 to 25 minutes. While still warm, peel off paper liners and shake in cinnamon and sugar.
Bring water to a boil in a large pot. Add fettuccine and carrots; cook over medium heat for 6 minutes. Add broccoli; continue cooking until carrots and broccoli are crisply tender, 4 to 5 minutes. Drain. Rinse with hot water; set aside.
Combine in a boiler the water, sugar, jello and cornstarch and cook until thick. Pour into cooled pie shell and let cool. Then add sliced strawberries, pressing into jello mix and top with Cool Whip and chill.
Saute onion in butter. Add beef and brown. Drain off excess fat. Add rest of ingredients; simmer, covered, for 30 minutes. Makes 4 cups. Use on buns as Sloppy Joes or in following recipe:
Dissolve unflavored gelatin in 1 quart uv boilin' watah 'n sugah...let this cum to a boil 'n cool...then pore in the lemun juice 'n crushed pineapple 'n let freeze...when frozen add kream 'n milk 'n start crankin' til frozen stiff...hit'll make about 6 quarts.
Brown ground beef and onion in 10-inch skillet; drain. Stir in broth, mushrooms, noodles, water, catsup and garlic powder. Bring to boil. Reduce heat; cover and simmer, stirring occasionally, until noodles become tender. (A small amount of water can be added if necessary.) Stir in sour cream. Heat just until hot and serve. Serves 5.
Bring sugar, cocoa, water and oleo to a slow boil. Let it boil for 1 1/2 minutes, then take it off stove. Add the peanut butter and oats. Drop off spoon onto waxed paper or tinfoil on cookie sheet. Refrigerate until cool.
Combine and chop finely the ham, cheese, onions and eggs. Add mayonnaise and chili sauce; mix well. Spoon onto buns. Wrap buns in foil and bake 10 minutes at 375°. These freeze well and can be kept a month in freezer.
Beat cheese and sugar together. In a separate bowl, mix pudding, milk, vanilla and Cool Whip. Use large bowl and fold cheese and sugar mixture into pudding, milk, vanilla and Cool Whip. Crush Oreos in a blender until crumbly. Do 3 to 4 cookies at a time. Put layer of crumbs in bottom of cake pan, then layer of mix. Repeat until top layer is crumbs. Chill before serving.
Put milk in saucepan and add margarine. Cook until it boils. Meanwhile, mix cornstarch, sugar, egg yolks and 1/4 cup milk. When milk and margarine starts to boil, add cornstarch mixture. Stir until thickened. Add 1 cup coconut and vanilla. Pour into cooked pie crust. Add a pinch of cream of tartar to egg whites and beat until stiff. Add 3 tablespoons of sugar. Beat until whites stand in peaks. Add 1 teaspoon cornstarch. Pour onto pie and sprinkle with coconut. Cook until browned at 350°.
Sift the sugar so it is fine grain; reserve 1/2 cup of this to be added to flour. Beat the egg whites until frothy. Add cream of tartar and salt. Continue beating until egg whites are glossy, fine grained and will stand up in a stiff point. Add gradually, gently beating and folding after each addition, 1 cup sugar, flavoring and 1 cup sifted cake flour which has been sifted 3 times with 1/2 cup sugar. Pour batter into pan.	Gently cut through batter with knife to break air bubbles.
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in liquid Butter Buds; coat with combined remaining ingredients. Place in prepared pan. Bake for 20 to 25 minutes, or until tender. Makes 6 servings.
Combine ingredients in a large saucepan and heat well. Transfer to a warmed crockpot to keep warm. Add sliced orange and lemon.
Slime, a product of Mattel Toy Corporation, is a reversible crosslinking gel, made from guar gum and Borax. Powdered guar gum is available from health food stores.
Mix Bisquick and water; mix until it forms a ball. Beat 20 times. Place on floured board and knead 10 times. Grease 13 x 9-inch baking dish. Place dough in bottom of dish and press over bottom and 1/2-inch up sides. Spread cheese over dough. Put crumbled bacon over cheese. Mix eggs, milk and salt together (mix well). Pour over bacon. Bake at 425° for approximately 20 minutes or until edges are golden brown and knife inserted in center comes out clean.
In bowl, mix flour, brown sugar, oatmeal and butter. Press 3/4 of mixture into bottom of 9 x 9-inch pan. Then cover with rhubarb.
In a large mixer bowl on medium speed, beat together eggs, pumpkin, sugar, brown sugar and oil. In a separate bowl, sift together flour, baking soda, nutmeg, cinnamon and salt. Beat into pumpkin mixture 1 cup at a time on low speed. Scrape sides of bowl until well blended. Stir in nuts. Spoon into 2 greased 9 x 5 x 3-inch loaf pans. Bake in preheated oven at 350° for 50 to 60 minutes or until wooden pick inserted in center of loaf comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack. Makes 2 loaves.
Tear angel food cake into little pieces and put in bottom of a 9 x 13-inch pan. Press down. Mix pudding as directed on package. Pour over cake. Drain pineapple dry; put over pudding. Add the strawberries, thawed and drained. Spread Cool Whip over the strawberries. Refrigerate!
Mix crabmeat, cream cheese and a little cream in a bowl. Next, mix in Worcestershire sauce, onion and mayonnaise. It will be thick. Spread in a 9-inch pie plate. Grate 2 slices of cheese over top and sprinkle with parsley. Bake at 450° for 15 minutes. Serve hot with firm crackers.
Cook noodles 10 minutes. Drain and add cheese according to package directions. Layer 9 x 12-inch pan as follows: *1/2 macaroni and cheese mixture, 1/2 tomato sauce, sprinkle with Mozzarella cheese, top with pepperoni, sprinkle with Parmesan cheese. Repeat 1 time*.
Sift all dry ingredients in a mixing bowl. Cut in shortening. Heat buttermilk to lukewarm. Add yeast to buttermilk. Make a well in the flour mixture and add buttermilk. Stir until all dry ingredients are moistened. Turn out to floured board and knead until smooth. Roll out 1/4-inch thick and cut out with biscuit cutter. Place one biscuit on top of the other, spreading melted butter between and on top of each. Let rise or may freeze them. Bake at 350° for 25 minutes.
Grate potatoes and onion with grating disc of food processor or large holes of a hand grater. Squeeze mixture to get out as much liquid as possible. Transfer to bowl; add egg, salt, pepper, flour and baking powder. Mix together until well blended by hand. Heat 1/2 cup oil in deep skillet.
In wok or skillet, brown suet and add chopped vegetables. Cook until vegetables are semi-tender. Remove suet and add all liquid and sugar. Bring to a hard boil and add meat. Continue cooking until meat is done. Serve. Makes 6 good size servings.
Mash the potatoes. Add the other ingredients, except pecans. Blend well. Place in greased dish. Make "well" in center and sprinkle pecans on top. Heat at 350°. Just before serving, put the Caramel Sauce on.
Mix well to form batter. Add crab meat or fish. Pat into cakes and saute in butter or margarine until browned. (May also be deep fried.)
Mix all ingredients and cook until hot. Pour in pie shell and bake at 350° until thick.
Cut lettuce in small pieces. Combine first 6 ingredients in large bowl. Salt and pepper to taste. In another small bowl, mix mayonnaise and sugar together. Mix this into bigger bowl. If not moist enough, add more mayonnaise. Refrigerate 2 hours and serve.
Mix all ingredients except vanilla and cook. After mixture starts to thicken, add 1 teaspoon vanilla. Makes 2 deep dish pies or 3 regular pies.
Place spinach in a large salad bowl. Add oranges and mushrooms. Toss lightly to mix.
Heat oil in Dutch oven or large heavy saucepan over medium heat. Add onion and meat; cook until well browned. Add broth, barley, thyme and salt. Bring to boil. Reduce heat; cover and simmer about 1 hour or until barley and meat are almost tender. Add mushrooms and kale or other greens. Cover and cook 5 to 10 minutes more until kale is cooked and meat and barley are tender.
Mix biscuit mix, paprika, salt and pepper. Coat chicken. Put in pan skin side up. Cover with wax paper and cook on High for 10 minutes. Rotate dish and cook until done, 8 to 12 minutes.
Melt butter and chocolate in double boiler. Add sugar and mix. Beat in eggs 1 at a time. Add flour, salt and vanilla. Pour in greased and floured 13 x 9 pan. Bake at 350° for 20 minutes. Cool in pan. Put pan in fridge and chill. Take out and cut into bite-size pieces. Roll in confectioners sugar.
Saute onion and bell pepper in 1 tablespoon butter until tender. Add soup, tomatoes, pepper, sugar and chili powder. Stir well. Simmer about 40 minutes and serve on rice.
Cook zucchini in water with bouillon. Add carrot, potato and turnip. In small frypan, saute an onion in margarine and add to mixture. Cool. Then puree all ingredients in blender. Add 3/4 teaspoon dill to the puree and salt and pepper to taste. Season with 1/2 to 3/4 tablespoon wine vinegar. Serve hot or cold. (If soup becomes thick, it can be thinned out with more bouillon.)
Heat oven to 350°. Add garlic salt, pepper and salt to browned and drained ground chuck. Heat, then add tomato sauce. Simmer for 15 minutes. Fill bottoms of pie crusts with mashed potatoes, then spread meat mixture over mashed potatoes. Top with shredded cheese. Heat until cheese is melted. Cut in pie wedges. Mmm - a meal in one.
Heat the oil in a large skillet or wok over high heat. Add the chicken and stir-fry for 4 to 5 minutes or until no pink remains. Add the pineapple chunks, water chestnuts, broccoli and bell pepper. Stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender.
Wash and drain cranberries, chop in food processor. Chop seeded, unpeeled oranges. Drain pineapple and mash out juice. Use juice from pineapple for another use or discard. Add sugar to cranberries, oranges and pineapple and mix well. Add jello to water and mix into cranberry mixture. Pour into bowl and chill until set. Delicious with Thanksgiving turkey.
Combine dry ingredients in a mixing bowl. Gradually stir in milk, then beaten eggs. Fold in berries. Drop by spoonfuls into hot fat (375°) in skillet and fry 3 to 5 minutes or until golden brown. Drain on paper towels and roll in confectioners sugar. Serve with Strawberry Sauce.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 hour or until slightly thickened. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, oranges, marshmallows and coconut. Spoon into 6 cup mold. Refrigerate 3 hours or until firm. To loosen mold, dip into hot water for about 15 seconds.
Shake with 1/2 cup crushed ice and use blender. Pour into tall glass filled with ice cubes. Add cherry. Superb coconut accent!
Brown ground beef with onions and chilies in large pan. Drain well. Stir in remaining ingredients. Bring to a boil and simmer for 30 minutes. Serve with Fritos, grated cheese and sour cream. Place crushed Fritos in bowl, ladle in soup and top with grated cheese and sour cream.
*Use apples, apricots, peaches, pineapple or berries for filling.
Cook beans in boiling water until just tender. Drain and cover with cloth. Saute beans in butter, oil and herbs for 1 minute. Stir over low heat for 5 minutes. Mix in Parmesan cheese and serve at once.
Put all ingredients into blender. Add 1 to 2 tablespoons of milk if necessary. Serve with any kind of fresh fruit.
Grease bottom of large pan. Place frozen rolls in pan (about 1/2 inch apart). Fry and drain sausage. Spread sausage and cheese on top of rolls. Cover with towel and let rolls rise overnight. Bake at 375° for 15 minutes.
Mix pudding and milk completely. Blend in spices and pumpkin and chill to serve.
Drain pineapple and apricots, saving liquid. Cut up apricots. Dissolve apricot jello in 2 cups boiling water. Add fruit juice to make 3 1/2 cups. Add fruit. Put into a square pan (9 x 9-inch). Cool until set.
In a small bowl, combine soup, chicken, 1/2 cup cheese and peppers. Top half of each tortilla with about 1/4 cup of mixture, spreading evenly over tortilla. Moisten edges of tortillas with water and fold over, pressing to seal the edges.
Mix flour, salt and pepper. Melt shortening. Flour meat and add to hot shortening. Brown well. Remove, drain and place in baking dish. Cover with thin gravy and bake at 350° for 1 hour.
Mix together and bake 1 hour at 350° or bake 1 hour and 40 minutes at 300°.
Heat margarine over low heat, add onion; saute. Blend in flour, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat, stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and vegetables.