HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the potatoes, onion, flour, sour cream, eggs and salt. Heat the lard in a large frying pan. Drop the potato mixture (2 heaping teaspoons per cake) into the hot lard. With a spatula, flatten slightly to make 3-inch circles. Fry 4 to 5 minutes, until golden brown on both sides. Drain on paper towels. Makes about 16 cakes.
Mix together vanilla wafers, cocoa, powdered sugar and chopped nuts. Stir this well. Mix bourbon and syrup together well. Pour the liquid bourbon and syrup into the dry ingredients and mix thoroughly. If too dry, add more bourbon. If too wet, add more crumbs or sugar.
Cook broccoli and onion. Drain. Mix cheese, mayo, soup and eggs (beaten). Add to broccoli. Spread in a 9 x 13-inch pan. Top with crumbs or chips. Bake at 350° for 45 minutes.
Roll out like pie crust, only thinner. Cut into triangles with crinkle cutter. Put slit in center. Put tail into slit. Drop into hot deep fat until golden brown. Remove; sprinkle powdered sugar on while warm.
Preheat oven to 350°. Butter a 1 1/2-quart casserole. Blend butter, flour, salt and stir in milk. Cook until mixture thickens. Add cheese. Heat until cheese melts, take from stove.
Cook vegetables according to package directions. Don't overcook. Lightly grease 1 1/2 quart casserole and line bottom with ham, drained vegetables and cheese. If desired, top with buttered bread crumbs. Bake about 35 minutes at 350°.
Bring sugar, vinegar, oil, salt and pepper to boil. Pour over vegetables. Refrigerate.
Mix all ingredients except butter and vanilla; bring to boil in heavy saucepan. At soft ball stage remove from heat; add butter and vanilla. Cool to lukewarm; beat until desired consistency; pour in greased dish. Cut when cool.
Cover rice with boiling water and let stand overnight. Step 1: Heat oven to 325°. Drain rice, cover with fresh boiling water. Bake until water is almost absorbed, 10 to 15 minutes.* Step 2: Turn oven down to 300°; add sugar, nutmeg and some of the milk. Stir until the sugar is dissolved. Step 3: Add remaining milk and raisins (if used); return to oven for approximately 2 hours.
Tear angel food cake into small pieces (about 1 inch size). Using a trifle bowl or glass bowl, layer 1/2 of torn angel food cake into bowl. Combine pudding (mixed as directed on box) and Cool Whip. Layer 1/2 pudding over cake. Layer third 1 1/2 cups of sliced fruit of your choice. Continue layering cake, pudding and fruit. Save enough pudding to cover top. Decorate top with a few pieces of fruit. Chill overnight before serving.
Melt and let cool semi-sweet chocolate chips. Beat until light and fluffy (5 to 10 minutes) the butter, powdered sugar and vanilla. Beat in eggs, one at a time. Beat 3 minutes after each. Carefully and quickly blend in melted chocolate chips. Pour into baked, cooled pie shell. Refrigerate. When set, top with whipped cream, chocolate Hershey bar curls and almonds. Keep pie in refrigerator. Let sit at room temperature 20 minutes before serving.
Chop up carrot and green pepper. Mix with cabbage. Pour liquid over after cooled. Will keep 2 weeks.
Peel and cube potatoes. Boil potatoes and 1 teaspoon sugar together until potatoes are tender; drain. Add pickle relish and onion; set aside. Mix together remaining ingredients and pour over potato mixture to coat. Refrigerate several hours to allow flavors to blend.
Alternate layers of shrimp and onion in large shallow bowl or casserole dish. Add remaining ingredients, cover and refrigerate. Marinate at least 24 hours, turning shrimp three or four times. Serve with Tangy Sauce.
In large casserole, sprayed with Pam, layer eggplant slices and Mozzarella cheese. Sprinkle with Parmesan cheese. Make several layers of eggplant slices and cheeses. Saute turkey, onion, garlic, mushrooms. Add tomato sauce. Salt and pepper to taste. Pour turkey mixture over eggplant. Bake at 350° for 45 minutes.
In medium bowl, combine milk powder and sugar substitute and set aside. In small saucepan, sprinkle gelatin over water and let stand to soften, about 1 minute; add peanut butter and cook, stirring constantly, until peanut butter is melted and gelatin is dissolved. Pour into milk mixture and add whipped topping and sunflower seeds; using a wooden spoon, mix until thoroughly combined. Spray 8 x 8-inch pan with Pam and pour peanut butter mixture into the pan, using a spatula to spread evenly. Cover with plastic wrap and refrigerate at least 2 hours before serving.
Add sugar and salt to the melted shortening; cool. Add egg. Add yeast. Add flour. Cover and refrigerate. After chilled, roll out 1/4 inch thick and cut with biscuit cutter. Spread with butter. Top with another one. Let stand 1 hour. Bake at 425° for about 12 minutes.
Shred cabbage finely. Sprinkle with salt and sugar. Add onion. Let this mixture stand in refrigerator for 1 hour, until seasoned. Fry bacon until crisp. Drain. Add diced bacon to seasoned cabbage. Mix well. Add vinegar to bacon grease in pan, heat to boiling. Pour over cabbage. Mix and serve. This dish should be served warm, not hot or cold. Serves 8.
Sift dry ingredients together into large mixing bowl. Add shortening, flavoring and 2/3 cup of milk. Beat 2 minutes. Add remaining 1/3 cup of milk and 2 eggs. Beat 2 more minutes. Bake in layer pans 30 to 35 minutes at 350°. Ice as desired.
Boil chicken; reserve 2/3 cup chicken broth. In medium pan, melt butter. Slowly pour in 1 cup Bisquick; mix until smooth. Pour milk, a little at a time, stirring. Mixture will thicken. Add vegetables, salt and pepper.
Beat eggs and add rest of ingredients. Place in ice cream freezer. Fill freezer with milk until 2/3 full.
Mix sugar, cornstarch and water over medium heat, stirring constantly until thickened and clear, about 5 minutes. Remove from heat; add strawberry Jell-O and stir until dissolved. Refrigerate to cool, about 10 minutes. Slice fresh strawberries in bottom of 8 or 9-inch baked pie shell. Pour cooled mix over berries and chill. Top with Cool Whip.
In 2-quart pot, empty cans of peas and juice from one can. Add olive oil, red pepper, Feta cheese, oregano and salt. Heat for 5 minutes.
Combine all ingredients. Chill 2 hours. Makes about 2 1/2 cups dip.
Using a 9 x 13-inch pan, layer ingredients in the order given. Bake at 350° for 25 to 30 minutes, or until bubbly. Serve with tortilla chips.
Mix all ingredients except ice and ginger ale and chill. When ready to serve, pour in ginger ale and serve over ice. Makes 4 quarts.
Combine potatoes, water, celery, carrots, onions, parsley and bouillon cube. Simmer 15 to 20 minutes or until done. Gradually add milk to flour; mixing well. Add milk mixture to vegetables. Cook until thickened. Add Velveeta; stir until melted.
Mix in a bowl the first four ingredients. In a pot, bring the water, cocoa and butter to a boil. Pour over the dry ingredients and add buttermilk, eggs, and vanilla. Mix and bake in a jelly roll pan at 400° for 20 minutes.
U take 1 slis of bred and put sum manas on it. Then put sum ham r blany on it weth a slis of cheaz. On your secun slis of bred put some mustrd on it weth sum ham r blany and a slis of cheaz. On your 3 slis put sum manas on it and put sum ham r blony and sum cheaz. Put it all toogethr and u have a treppledecr.
Brown hamburger with the onion, then drain grease. Mix olives, enchilada sauce and tomato sauce with hamburger; cook 10 minutes. In a 9 x	13-inch dish, use 6 flour taco shells. Add 1/2 filling, then add 6 more shells on top of that and the remaining filling. Then on top, add 1 package shredded Longhorn cheese and 1 package Mozzarella cheese. Bake at 350° for 45 minutes.
Follow directions on macaroni dinner box. Dice Spam and add to noodles when done. Add cream of mushroom soup as well. Bake in casserole dish for 25 minutes and serve.
Beat together eggs, sugar and flour. Add Karo, pecans, butter and vanilla. Stir well and pour into pie shells. Bake until firm, usually 40 to 50 minutes.
Drain pears; save juice. Coat a 9-inch ovenproof skillet with nonstick cooking spray. Place 1 1/2 tablespoons of pear juice in bottom of skillet and distribute evenly. Sprinkle the brown sugar evenly over pear juice. Arrange 10 pear halves over the brown sugar with the cut side down and the widest part of pears toward outer edge. Fill in center with pecan halves, if desired.
Cook in double boiler until thick. Serve on ham loaf. It is best if it is hot when you serve it.
Cut cabbage into 4 quarters and shred. Take all ingredients and mix well. Chill and serve. A great alternative!
Beat butter and sugar in a large bowl at medium speed for 2 to 3 minutes until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and salt. Mix in flour, 1/3 at a time. Mix cocoa, baking soda and boiling water until smooth in a medium bowl; add 1 1/2 cups of cake batter, stirring well.
Put chicken in pan, cover with cheese. Dilute soup with wine. Mix melted butter with stuffing mix. Put over top. Bake for 1 hour at 350°.
Preheat oven to 350°. Beat together flour, sugar, baking powder, salt and milk. Melt butter in 10-inch pie plate. Pour batter on top of melted butter. Add fruit or pie filling in middle of batter. Bake 1 hour at 350°.
Heat oven to 350°. In large skillet, cook ground beef, onions and bell pepper until meat is browned and vegetables are tender. Drain. Add noodles and remainder of ingredients except add only half of the cheese. Mix well. Pour in an ungreased 2-quart casserole and top with remainder of cheese. Bake 30 to 35 minutes or until thoroughly heated and cheese begins to brown.
Bake at 350° for 15 minutes more. Place chicken pieces on plate and serve the gravy over rice. (Top chicken with the fruit.)
Mix all ingredients well. Pour into 2 unbaked pie shells. Bake at 325° until golden brown.
Cook brownie mix as directed on package. Poke holes in brownies and pour Kahlua over brownies; let cool and crumble. In a large bowl, put in 1/2 of crumbled brownies, 1/2 of Heath bars, 1 package of mousse and cover with Cool Whip. Repeat layers, ending with Cool Whip, then drizzle chocolate syrup over the top.
Cook cabbage in boiling, salted water for 10 minutes. Drain well and place in casserole. Saute onion and bell pepper in butter. Add tomatoes with juice, sugar, salt and pepper and simmer for 5 minutes. Add sausage and pour mixture over cabbage. Sprinkle cheese on top. Bake at 325° for 20 minutes or until cheese melts.
Cook rice according to direction on box. Set aside. Grease well 1 very large or 2 medium casseroles. In Dutch oven brown meat, breaking it up as it cooks and browns. Next add onion and bay leaves. Add all the rest of the ingredients and the rice. Mix thoroughly. Pour into the baking dish or dishes. Cover with plastic wrap and refrigerate overnight. (This step is important to develop the flavors.) Place in a 350° oven and bake for 2 hours.
Combine all ingredients except the pecans and cook to a soft ball stage, stirring constantly. Remove from heat and add the pecans; stir until they are evenly coated. Pour out onto waxed paper and cool. When cool, separate into pieces.
Mix flour, salt, beaten egg with oil and water, milk or beer. Beat with mixer until smooth. This should be like a heavy cream. Do not add any more liquids. Let stand for 1 hour at room temperature. Dip meat in batter until completely covered. Allow excess to drip off. Deep fry in corn oil at 375° until golden brown. Drain.
Preheat oven to 350°. Grease a 15 x 10-inch jelly roll pan. In a large bowl, blend all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean and cool.
Put all ingredients in a medium saucepan and cook, stirring continuously, until a drop of mixture hardens in cool water. Spread on buttered platter. When hard, cut and serve.
Slice at least 4 cucumbers and mix well with above mixture. Put lid on airtight container (glass or plastic). Keep in refrigerator. Will keep up to 3 months. Do not add water.
Stir together, until well blended, apricot spread, vinegar, garlic powder, ginger, soy sauce and crushed red pepper. Set aside.
Beat egg whites until soft peak forms. Gradually add sugar and continue beating until stiff peaks form. Blend in egg yolks and lemon juice. Gently fold in La Creme. Spoon into baked pie crust. Freeze 2 to 3 hours, until firm. Allow defrosting 15 minutes before slicing. Re-freeze unused portion.
Peel and dice baked sweet potato. Cut potato and margarine into flour which has been sifted with baking powder and salt. Add butter flavoring to milk and add to mixture. Stir until thoroughly mixed. Turn onto floured board and knead gently. Roll to 1/2-inch thickness and cut with biscuit cutter. Bake on greased cookie sheet at 400° for about 12 minutes (yields about 1 dozen). A Blair kitchen-tested recipe. Delicious, delightfully different.
Mix all ingredients until zucchini is evenly coated. Pour into buttered 10 x 6-inch or 13 x 4-inch pie plate. Bake 30 minutes at 350°. Yields 6 portions.
Cream 3 tablespoons sugar and margarine. Add pretzels; mix well. Press into 9 x 13 pan. Bake at 350° for 10 minutes. Cool.
Let ice cream sit on counter until softened. Take package of cookies and reduce to crumbs (pea size). Mix the two together. Pour into a spring-form pan. Cover with foil. Store in freezer for 24 hours. Take out of freezer; remove sides of pan and frost with Cool Whip. Add sprinkles, jimmies or nuts. Return to freezer until ready to serve.
Cream butter and sugar. Add the next 4 ingredients. Place the pecans in the bottom of an unbaked crust. Pour the filling over the pecans. Bake at 450° for 10 minutes. Reduce to 350° and bake for 35 minutes.
Melt margarine. Add flour and stir to make smooth paste. Slowly add milk, stirring constantly. When thickened, add cheese and stir until melted. Add turkey, onion and salt. Hollow out buns, leaving a 1-inch wall of bread on bottom and sides. Place on baking sheet and divide mixture between boats. Bake 15 minutes at 400° in oven until browned. Serves 6.
Drain and combine beans. Dice onion and add remaining ingredients to beans. Mix well and let stand overnight. Yields 8 to 10 servings.
Combine soup bone, water and salt in large saucepan. Bring to a boil. Reduce heat to low and simmer 1 hour. Trim tops from green onions. Chop bulbs and tops separately and set aside. Saute onion bulbs and okra in hot bacon drippings 10 minutes. Add tomato and saute about 5 minutes. Add 6 cups soup stock, green onion tops and next 5 ingredients. Bring to a boil. Cover, reduce heat and simmer 1 1/2 hours. Serve over rice. Yield: about 2 quarts.
Sift flour and seasonings. Beat egg yolks until light. Add beer and mix into dry ingredients, stirring until well blended. Stir in butter.
Cut fish in small pieces. Place in sieve and pour boiling water over it. Let drain well. Put all other ingredients in a bowl (not metal) and add fish. Let cool at room temperature, then cover and put in refrigerator. Fish must always be covered by lime juice. It should be prepared about 6 hours before serving. Serve with salty crackers.
Cream the margarine and sugar. Add the rest of the ingredients. Mix by hand. Roll into 1-inch balls. Stick a toothpick into each ball and chill on wax paper overnight.
Put peaches, sugar and 1 stick butter into a pot; bring to a boil, then add 1 package of biscuits. Pinch off bits of biscuits and then pour into a large cobbler pan. Top with the other can of biscuits. Put other stick of butter on top, then sprinkle with sugar. Cook until brown.
Glaze: Heat brown sugar, margarine, cinnamon and chopped pecans in saucepan until boiling.
Cook onion and pepper slowly in oil. Add catsup mixture to pepper and onion. Pour over split hot dogs and bake at 300° for 30 minutes.
Combine all ingredients in a mixing bowl, then bake in a 9-inch pie plate. Bake in a 350° preheated oven for about 45 minutes. The crust forms at the bottom.
Pour off all except 1/4 cup drippings from skillet in which chicken or other meat was fried. Place skillet over medium heat, add flour and stir until browned. Gradually add milk, cook, stirring constantly until thickened and bubbly. Stir in salt and pepper. Serve hot. Yields 2 3/4 cups.
Hull berries. Rinse thoroughly and put through a sieve. Add sugar and light cream. Whip the thick cream until stiff and blend into mixture. Pour into cream container of your ice cream maker (prepared with ice and salt according to the specific directions of your freezer).
Mix cheeses. Add the rest of the ingredients and mix well. Chill 1/2 hour. Form in a ball or log and roll in chopped pecans.
Wash beans well. Put in pot with water, ham bone and pieces of ham. Fill water up to almost cover meat and bone. Stir and check occasionally. Have lid half off. Bring to a boil and then lower to low, cooking for 2 1/2 to 3 hours. Serve with Pillsbury crescent rolls.
Mix dry ingredients and then add eggs and fruit cocktail. Mix well and pour into pan. Mix together 1 cup brown sugar and 1 cup nuts. Sprinkle on top of cake and bake 1 hour at 325°.
Combine sugar, salt, orange rind and orange juice in a large bowl. Add walnuts; toss to coat. Line a large jelly roll pan with aluminum foil. Coat with nonstick vegetable oil cooking spray. Spread walnuts evenly over foil. Bake walnuts in preheated 350° oven for 20 to 25 minutes or until dark brown and bubbly, stirring the nuts halfway through.
In a greased baking dish place alternate layers of the cabbage and apples. Season each cabbage layer with salt and butter. Sprinkle the sugar on the apple layers. Over the last layer spread the buttered bread crumbs. Cover and bake in 350 degree oven for about 45 minutes, or until cabbage and apples are tender. During the last 10 minutes of baking remove the cover so the crumbs can brown. Serve warm.
Cream eggs and sugar. Add remaining ingredients and beat well. Pour into greased 10-inch pie plate. Bake at 400° for 25 to 30 minutes.
Use a 2 1/2-quart crock-pot or 2 1/2-quart pot. Mix all ingredients in crock on high. Cook for 2 hours. Turn crock-pot to low until ready to eat.
Combine all ingredients except sauce and bacon. Mix thoroughly. Put in loaf pan and cover with 2 strips bacon. Pour sauce over all. Bake at 350° for 1 hour.
Melt butter in frypan. With a very low fire, cook onion, zucchini and yellow squash until tender. Add crab and heat through. Serve hot.
Mix yeast and water in large bowl. When lukewarm, add other ingredients. Save flour until last. Mix enough flour for soft dough. Let rise 60 minutes. Divide and spread into 2 pizza pans. Add sauce, meat, cheese, etc. Bake at 350° for 40 minutes. (Bake slower than prepared crusts.)
Bring to a rolling boil, then add your peanut butter, vanilla and oatmeal. Drop by the spoonful on wax paper until cool.
Season doves with pepper and paprika; coat with flour. Brown in hot oil in skillet. Place doves in crock-pot with remaining ingredients. Cook on high for 4 hours or on low for 7 to 8 hours. Serve over rice or noodles.
Mix all ingredients together and bake at 350° for 1 hour and 15 minutes.
Cream butter and sugar. Add eggs, one at a time. Then add rest of ingredients. Bake in 2 layers about 25 minutes at 350° until done.
Combine beef, bread crumbs, egg and 2 tablespoons steak sauce. Mix and shape into 1-inch meat balls. Brown in oil in skillet. Drain fat from skillet. Combine 1/3 cup steak sauce, brown sugar and butter with meat balls in skillet. Simmer, covered, for 15 minutes. Makes about 2 dozen meat balls.
Cook onion and celery in margarine until tender. Add ground beef and brown. Drain off fat. Blend in flour. Add ketchup, chili sauce, water and seasonings. Cook, stirring occasionally, for 15 minutes. Spoon mixture into buns. Serves 8.
Peel and core apples; slice 1/4-inch thick. Preheat oven to 425°. Mix sugar and cinnamon; toss with apples to coat. Place apple slices in baking dish and bake for 15 minutes. Remove from oven and spoon apples with juices into pastry-lined pie plate. Dot with butter. Cover with top crust, making 2 slits on top for steam to escape. Seal and flute edges. Bake 15 minutes.
Drain oranges and pineapple. Mix well with coconut, sour cream, marshmallows, pineapple chunks and orange slices. Chill. You may add drained fruit cocktail, if desired.
Place cream cheese in center of glass baking dish. Pour chili over cheese. Top with Mozzarella cheese. Bake in oven or microwave until cheese is bubbly and warm through. Serve with tortilla chips.
In a saucepan heat soup, Cheez Whiz and evaporated milk. Cook broccoli; drain. Add all ingredients together. Place in casserole. Cover with bread crumbs. Bake in oven at 350° for about 30 minutes.
Melt butter, brown sugar and marshmallows in a pan. Pour over popcorn and enjoy.
Soften cheese and combine with cream until well blended. Add drained fruit and rest of ingredients, then fold in whipping cream. Pour in an oblong dish; cover and freeze. May be frozen in square milk carton, then slice when ready to serve. Great for Christmas.
Cook potatoes in water. Season with salt, pepper, garlic salt and celery salt until almost done. Drain well. Put 1/2 of the mixture in a casserole, then add 1/2 can mushroom soup. Lay 4 or 5 slices of Velveeta cheese over first layer. Add rest of potatoes and onion. Spread remaining 1/2 can mushroom soup with 4 or 5 more slices of cheese on top. Dot top with butter and bake at 300° for 20 to 30 minutes.
Chop onion and jalapenos into small pieces. Chop tomatoes after draining seeds and juice. Cut avocados in half lengthwise and scoop out. Mix these ingredients in large bowl. Add crushed garlic and lemon juice. Chop cilantro into fine pieces. Add and blend together. Serve with tortilla chips.
Coat chicken halves generously with garlic salt. Cook over grill on open fire (350°) for 1 hour. Turn very frequently to keep chicken from burning.
Blend crackers and oleo together for crust. Arrange crust in bottom of a 9 x 13-inch dish. Blend cream cheese and sugar together. Place berries on crust. Cover with cheese-sugar mixture. Sprinkle graham cracker crumbs on top. Refrigerate overnight. Can use half of mix and 3 ounces cream cheese and place in an 8 or 9-inch store bought graham cracker crust.
Toss cooked macaroni in oil in crock-pot. Add remaining ingredients. Cook on low for 3 to 5 hours.
Boil sugar, water and margarine. Place 3 or 4 pieces of apple filling in tortilla. Roll up and place in casserole dish. Pour liquid over tortillas. Bake 40 minutes at 350°. Baste every 10 minutes. Let set awhile after removing from oven. Serve with ice cream, if desired.
Cook beans; drain. Mix butter in beans. Mix in almonds. Pour into greased casserole. Pour cheese over and mix. Sprinkle with onion rings. Bake at 350° for 20 minutes.
Place crumbs in a 9 x 13-inch pan. Pour margarine over crumbs; mix well. Press firmly in bottom of pan.
Cook carrots in small amount salted water. Don't overcook. Mix soup, sugar, vinegar, Worcestershire sauce, dry mustard, salad oil, salt and pepper. Mix and cook until thick, about 15 minutes. Layer carrots, onions and green pepper. Layer again in casserole. Pour sauce over.
Sift 2 cups flour with baking powder and salt in bowl. Add remaining 6 cups flour and stir. Drop shortening by spoonfuls on top of flour mixture. Cut in or mix at low speed until mixture looks like coarse meal. Store in airtight container. When ready to use, spoon into measuring cup (do not sift). If it becomes lumpy, stir with fork.
Saute onions, celery and green peppers in 3 tablespoons oil. Brown hamburg and drain fat. Add sauteed vegetables with hamburg along with the sugar, mushrooms and soy sauce.
Brown beef in oil; add, while browning, the garlic, salt and pepper. Drain beef. Put beef mixture in pot; cook on low until water cooks out. Add vegetables and another cup of water to beef. Bring to a boil; reduce heat and cook 5 minutes.
Put all ingredients in covered casserole. Bake at 350° for 2 hours.
Cover meat with water. Add celery seed, onions, sugar and salt. Cook for 2 hours. Take up beef and shred, then add Worcestershire sauce and catsup to remaining stock. Add shredded beef and simmer for as long as you wish.