HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine and cook first 4 ingredients. Place in casserole dish which has been sprayed with Pam or buttered. Heat soup, sour cream, salt, pepper and another teaspoon minced onion and pour over vegetable mixture. Top casserole with crumbs which have been mixed with 1/2 stick butter or oleo. Bake at 350° until brown.
Preheat oven to 400°. Blend biscuit mix, grated cheese, shortening, salt and cayenne pepper. Mix with fork to consistency of coarse crumbs. Add egg yolk and water to form stiff dough. Knead a few times and roll to 1/4-inch thickness on surface sprinkled with flour. Cut into strips. Place on ungreased baking sheet. Bake 10 to 12 minutes. Yields 19 (6 x 1/2-inch) straws.
Combine sugar, water and cornstarch; let come to boil. Add 1 package of strawberry jello; let boil one minute. Put strawberries in 2 baked pie shells; pour mixture over berries. Cool in refrigerator. Top with Cool Whip. Makes 2 pies.
Mix and bake at 350° in buttered 8 x 8-inch pan. For a double recipe use a 13 x 9-inch pan.
Cook noodles as directed on package, drain. Heat margarine and whipping cream over low until margarine is melted. Stir in cheese, salt and pepper. Pour sauce over hot noodles, stirring until noodles are well coated. Sprinkle with parsley.
Clean squid, taking the inside out. Cut off the 'eye portion,' discarding it,	but you can cook the legs. Saute squids in	frying pan until most of the liquid fills the pan. Drain liquid and saute again until the liquid stops coming out of the squid. Stir in butter and	soy sauce. Simmer few minutes and serve.
Mix flour, soda and salt. Beat butter, sugars, water and egg until light and fluffy. Stir in nuts, coconut and chips. Drop by teaspoon or tablespoon (according to size wanted) onto greased baking sheets. Bake at 375° for 8 to 10 minutes or until golden brown. Makes 3 large dozen or 4 small dozen.
Cook potatoes in a little boiling salted water for about 10 minutes or until just tender. Drain and turn into 1-quart greased casserole. Add onion, parsley, pimento and green onion. Season with salt and pepper. Toss lightly. Sprinkle with butter. Bake in preheated 350° oven for about 20 minutes.
Mix together all ingredients. Season to taste with salt and pepper. Chill for several hours. This lets flavors blend together.
Place the chicken between 2 sheets heavy plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Combine the flour, coconut, 1/2 teaspoon curry powder, salt and pepper. Stir well. Brush both sides of each chicken piece with egg white; dredge in the flour mixture and set aside.
Place cheese in rolls. Top with corned beef, sauerkraut and Thousand Island dressing. Wrap each roll in foil. Bake at 375° for 15 minutes.
Equally divide the ingredients and in alternate layers, make 2 sandwiches. Hold together with toothpicks. Take the 2 eggs and milk and beat until smooth. Dip the sandwiches in the batter and fry until golden brown. Serve with dill strips and steak fries.
Crumble sausage meat; fry with pepper and onion. Drain grease. Add Parmesan cheese and tomato sauce. Bring to boil, then cook over low heat for about 10 minutes. Place mixture into dough of choice; we use a whole package of crescent rolls pressed together. Put about half of the mixture longways down center. Do not put too close to the end. (Save other half of mixture or freeze for another roll.) Before closing, put desired amount of shredded Mozzarella cheese over meat mixture. Fold two long ends together, then place seam side down on cookie sheet. Pinch under short sides. Bake at 350° for 15 to 20 minutes or until golden brown.
Cook the meat and onion. Add the 5 can ingredients and simmer about 10 minutes. Line bottom of 9 x 13-inch pan with 1/2 of the tortilla shells (6). Pour in 1/2 meat sauce, then the rest of the tortillas and the remaining meat sauce. Cook for 25 minutes at 350°. Remove and add cheese; heat to melt.
Steam broccoli; set aside. Saute garlic in oil. Add broccoli. Stir 2 to 3 minutes. Add chicken broth. Season with salt and pepper. Cook approximately 15 minutes (while shells are cooking). Pour over 1 pound cooked shell macaroni. Sprinkle with grated Romano cheese.
Combine oleo, sugar and dates in saucepan. Bring to boil and cook 3 minutes while stirring. Remove from heat. Stir in cereal and nuts. When cool, shape into 1-inch balls and roll in powdered sugar or coconut. Store in airtight container. Yields 4 dozen.
In blender (or food processor) combine eggs, flour, sugar, salt and one cup milk. Blend until smooth. Add drained corn. Blend until almost no chunks remain. In a 2-quart baking dish, melt butter. Add blended corn mixture and other cup of milk. Stir with a spoon. Bake at 375° about 45 minutes. Stir twice during the first 20 minutes, scraping sides and bottom of dish.
Mix all together and pour in casserole dish; sprinkle crumbled crackers over top. Dab with butter. Cook for 1 1/2 hours at 350°.
Place tomato slices in a single layer on paper towels. Microwave on Low (30%) for 1 hour and 30 minutes, carefully rearranging tomato slices every 15 minutes. Test for doneness; dry. Place on paper towels, then cover with paper towels. Allow to stand until all moisture is gone. Store in refrigerator, freezer or at room temperature in airtight container.
Sprinkle nuts in a greased and floured 10-inch tube pan. Soften butter and cream cheese. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time. Beat well after each addition. Add flour and salt; beat until combined. Stir in vanilla and remaining pecans. Bake at 325° for 1 1/2 hours, until done. When done, cool 10 minutes. Remove from pan.
In the bottom of a deep pot (6-quart) or a deep casserole dish, place onions and celery and mix. Put seasoned chicken on top of onions and celery. Layer sliced potatoes, then mushrooms, then green beans. In a bowl, mix 2 cans mushroom soup with 1 1/2 cans water and pour over layered mixture. Place in a 350° oven and cook 1 hour or until chicken is done, if using other cuts of chicken. Remove from oven. Sprinkle with grated cheese. Place back into oven until cheese melts.
Brown and drain ground beef, add remaining ingredients and simmer for 10 to 15 minutes. Serve hot on hamburger buns.
Mix dry ingredients. Add egg, milk, shortening and vanilla. Beat well. Add boiling water and soda. Bake in 9 x 9-inch pan at 350° for 25 minutes.
Grease pie dish. Mix all ingredients together. Bake at 400° for 10 minutes, then bake in 350° oven for 30 minutes more. Let set and cool.
Cook macaroni and drain. Place in frying pan with cover, add soup and milk, stir and mix. Add other ingredients except for grated cheese and mix well. Cover and simmer slowly until heated through, stirring occasionally. Can be baked with grated cheese at 350 degrees for 30 minutes.
In rice cooker, saute onions and pepper in margarine. When they are done, add all other ingredients. Start cooker. When bell rings, wait 10 minutes to serve. Good with barbecue sauce.
Put into skillet melted butter, potatoes, green peppers, water, salt and black pepper. Cover and cook over low heat 20 to 25 minutes or until potatoes are tender, stirring often. Stir in heavy cream or milk and 1/4 pound grated cheese. Cover and heat until cheese melts and sauce thickens. Do not boil.
Cook bacon until just crisp. Add onion and celery and cook until tender. Stir in flour and salt. Gradually add milk. Cook over low heat until smooth and thickened, about 10 minutes. Stir often. Add cheese and stir until melted. Yields 4 servings.
Soak bean mixture overnight if you want to. Takes longer to cook them if you don't. Drain beans and add water and cook 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes, stirring occasionally. Makes 8 cups.
Mix vegetables together; cover with the salt and let stand overnight in a crock or enameled pan. Drain, then add spices, sugar and vinegar and pack into hot sterilized jars. Put on caps, screwing band tightly. Process in water bath at simmering temperature (180°) for 15 minutes. This relish is a splendid filling for mango pepper!
Mix together and put into a 2-quart casserole. Turn oven on low and melt everything together. Line cookie sheet with waxed paper. Drop by teaspoon on cookie sheet and let harden.
Cook pasta shells. Drain and run cold water over. Chop onion, cucumber and tomato; add to shells. Add olives. Sprinkle in entire container of Salad Supreme. Pour over Italian dressing and allow to chill several hours.
Drain grease off ground chuck. Chop up onions fine, then saute. Then put in oven. Use tomato sauce, brown sugar and barbecue sauce. Add all that to meat. If you want it hot, use hot beans. Soak out pinto beans, Great Northern beans, lima beans and peas. Soak beans overnight, then cook. Drain water from beans. Mix together. Simmer, then cook until done.
Brown meat with onions. When meat is cool, mix with ingredients. Fill hamburger buns with mixture and sprinkle with oregano. Wrap in foil. Keep in refrigerator if serving later. Heat in 350° oven for 15 to 20 minutes. For 18 buns, use double recipe.
Mix dry dressing with oil. Stir until mixed well. Pour over oyster crackers in a plastic container. Keep in container overnight. Toss occasionally. Serve. Keep remainder in an airtight container.
Cream Crisco and sugar; then add eggs, 1 at a time. Combine flour, soda and salt. Add alternately with the buttermilk. Add flavoring. Bake 1 1/2 hours at 325°.
Combine oatmeal and buttermilk. Soak for 1 hour. Mix together all dry ingredients. Add oil and egg to oatmeal mixture. Stir in dry ingredients until moistened. Spoon into muffin tins. Bake at 400° for 15 to 20 minutes.
Blend. Pat onto bottom of well buttered 10-inch spring-form pan. Chill in refrigerator or freezer for 15 minutes.
Combine ingredients in oblong casserole pan. Bake at 350° for 1 hour. This is really great!
Cook spaghetti by directions on box. Dice tomatoes and green pepper. Mix all together. Add Italian dressing and Italian seasoning. Marinate overnight and serve.
Melt one stick of butter and one cup of milk. Pour over other ingredients	and mix. Pour in casserole dish and bake at 350° for 45 minutes.
In medium bowl mix first three ingredients. Add remaining ingredients and stir well. Chill. Serve with crackers, Melba rounds or toast.
Mix sugar, butter and cream cheese in large4 bowl. (Will be frosting consistency) Add milk, pudding and cool whip. Blend well. The mixture will be very thin. Let sit 15 - 20 minutes to thicken. Crush Oreos. Layer cookies and pudding mixture in a bucket. Add silk flowers and serve with a shovel.
Soak sliced cucumbers overnight in 2 double handfuls of lime and water. Next, soak 2 hours in clear water, then add alum and bring to a boil; drain. Next, add vinegar and sugar. Now tie a bag of mixed pickling spices and hang into syrup. Boil for 30 minutes, then can. Makes about 14 quarts.
Mix all ingredients and pour into a greased pan. Bake at 350° for 35 minutes.
Mix graham crackers, melted butter and 1/2 cup powdered sugar to form crust. Pat into a 9 x 13-inch pan. Whip together cream cheese, Dream Whip and 1/2 cup powdered sugar. Put on top of graham cracker crust. Spread 1 can of cherries on top and refrigerate.
Heat oven to 400 degrees. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate. Stir Bisquick, milk, salt, pepper and eggs until blended. Pour into pie plate.
Let vinegar, water and salt come to a boil. Place cucumbers in jar and add alum, red pepper, dill seed and garlic clove in each jar. (May leave out red pepper and garlic.)
Combine salmon and next 7 ingredients. Shape into a ball or log. Chill for several hours. Before serving, roll ball in nuts, then parsley and paprika. Serve with your favorite crackers.
Cut cabbage in half. Wash, drain, core and shred. Melt butter in kettle over low heat. Add shredded cabbage. Saute 5 minutes. Add sugar, salt, vinegar and water. Toss until mixed. Cover. Cook 1 1/2 hours, stirring occasionally. Makes 8 to 10 servings.
Wash and scrub mussels thoroughly, rinsing several times to make sure they are free of all sand and particles. Chop onion; brown lightly in hot olive oil in a heavy skillet. Add mussels; cover tightly to steam, shaking pan from time to time. When shells open, take mussels out of pan and remove empty shells, being careful to retain all the juice, which is returned to pan with the shelled mussels. Add crushed garlic cloves, wine, pepper and saffron, then rice, letting it brown slightly before gradually adding fish broth. Cook over low heat until rice is thoroughly cooked. Stir occasionally so that rice does not stick to the pan. Serve on rye or wheat Melba toast.
Melt chocolate bars. Whip cream and fold into chocolate. Crush wafers and put into greased pan. Reserve some for top. Pour chocolate on top of wafers. Add remaining wafers. Chill at least 4 hours. Serves 8.
Combine whipped topping, mayonnaise dressing, pineapple, marshmallows, cherries and nuts. Pack into 8-inch square glass dish. Cover. Freeze several hours or overnight, stirring once after first hour of freezing. Cut in squares. Serve on lettuce. Makes 9 servings.
Cream together shortening, sugar, egg and vanilla, then add orange juice and rind. Mix dry ingredients together and add to creamed mixture. Add carrots. Bake approximately 12 minutes in preheated 375° oven. Ice with frosting made from powdered sugar and orange juice.
Beat egg whites until frothy. Add water and salt. Continue beating about 1 1/2 minutes or until stiff peaks form. Beat egg yolks at high speed of electric mixer, about 5 minutes or until thick and lemon colored. Fold egg yolks into egg whites.
Preheat oven to 375°. Brush bottom and sides of crust evenly with egg yolk. Bake on cookie sheet until light brown, about 5 minutes. Remove from oven. Combine apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour, sugar, brown sugar and butter with fork until crumbly. Sprinkle topping over apples. Bake on cookie sheet until topping is golden and filling is bubbling, about 50 minutes. Cool thoroughly on rack about 4 hours. Serve at room temperature. Serves 8.
Place beans in dutch oven, cook as you normally cook until beans are just tender. Drain beans, discard liquid. In same kettle, saute onion, celery, and garlic or garlic powder. Add beans and all other ingredients except milk and cheese. Bring to a boil. Reduce to medium heat. Simmer for 2 hours. Remove bay leaves and clove after 1 hour of cooking. Refrigerate overnight to skim fat. Add milk and heat thoroughly. Just before serving, stir in cheese. Serve with cornbread muffins. Serves a crowd for a good cold weather meal.
In a large bowl, combine the apples, pineapple, grapes and celery. Add enough mayonnaise to hold the fruit and vegetables together. The sweetness of the fruits will decrease the intensity of the mayonnaise. Add chopped walnuts to taste. Refrigerate until served. Add the sliced bananas just before serving to prevent them from becoming mushy.
Pare, grate and drain cucumber. Combine all ingredients in food processor. Serve as is as sandwich or canape spread. Thin with sour cream to make a dip for vegetables.
Core the center of an apple. Put peanut butter in the middle. Cut apple in circles.
Mix margarine, sugar and milk in a heavy 3-quart saucepan. Bring to a full boil, stirring constantly to prevent scorching. Remove from heat. Stir in chips gradually. Mix until melted. Add remaining ingredients, mix well. Pour into 9-inch greased baking pan. Cool at room temperature.
Mix all ingredients together. Bake in 2 loaf pans. Bake 1 1/2 hours on 250°.
Beat eggs, then add oil and water. Stir in pumpkin. Mix dry ingredients in a large bowl. Blend in egg mixture; stir well. Add nuts and raisins. Bake one hour at 325°. Makes 3 medium sized loaves.
Mix jello according to directions on package. When set, add rice, granulated sugar and vanilla. Mix well until blended. Fold in strawberries. Whip cream with powdered sugar until stiff. Fold into gelatin mixture. Chill several hours or overnight. Serves 10 to 12.
Heat milk until tiny beads form around edge (scalding). In bowl combine 2/3 cup hot milk with sugar, flour, cornstarch, salt and egg yolks with wire whisk until well blended. Gradually whisk into remainder of hot milk. Cook over low heat until thickened, stirring constantly. Blend in coconut, butter and vanilla. Cool to room temperature. Pour into pie shell. Cover with meringue topping, sealing well at edges. Sprinkle with coconut if desired. Bake at 325° for 15 minutes or until golden brown.
Drain pineapple; save syrup. Mix jello and sugar; add hot water and stir until dissolved. Add cold water, lemon juice and reserved syrup. Chill until partially set. Add pineapple, cranberries, orange, celery and walnuts. Pour into 2-quart mold and chill until firm.
Mix pineapple, sugar and jello. Bring to a boil, stirring constantly, then remove from heat. Add cream cheese (may have to blend with mixer). Melt. Add water, milk and nuts. Fold together. Chill in mold until firm or may use pretty dish.
Brown meat and onion together and drain. Add garlic powder, oregano, salt and pepper. Blend tomatoes in food processor or blender until smooth. Add to meat. Add tomato paste and simmer a few minutes.
Cook macaroni and salt according to directions until tender; drain. While macaroni is	cooking, beat	egg and 2 tablespoons water until just mixed. Dip chicken pieces into egg mixture, then into cheese, coating each piece well. Brown chicken in hot oil in large skillet, a few pieces at a time, adding more oil if needed. Pour off drippings. Add tomatoes and stir well to loosen brown bits in skillet. Add chicken, onion, green pepper and macaroni. Cover and	cook for 45 minutes or until fork-tender. Serves 4 to 6.
Maraschino cherries come glazed in a plastic container. Fill it up with rum and let sit overnight. Raisins may be added as well. Mix all cake ingredients together until smooth. Add chocolate chips, walnuts and cherries. Pour into well-greased and floured Bundt pan. (Use Crisco, not butter.) Bake at 350° for about 45 minutes or until cake checks done. Cool in pan for 15 minutes; then turn onto plate.
Mix together and shape into balls. Melt chocolate and dip balls, put on wax paper to dry.
Sift the flour, baking powder and salt together in bowl. Cut in the shortening. Add the cold milk. Stir into a ball, handling like pie crust. Roll out thin; cut in 4-inch rounds or squares. Place a spoonful of filling on one half of a round. Fold over, moisten edges and press firmly so they seal. Bake for 15 to 20 minutes at 400°.
Cook and drain macaroni. Mix all ingredients together except cheese and paprika. Pour into greased crock-pot (greased with margarine). Sprinkle top with extra cheese and paprika. Cook on low 3 1/2 to 4 hours.
Clean rice. Rinse. Fry rice like popcorn (no grease, no lard). Mix and turn for 8 minutes. Then take off of stove and put in cold water. Drain. Add catsup, garlic, salt, tomato, onion and bacon. Cover for 1 hour.
Mix shortening, eggs and buttermilk. Add All-Bran which has been soaked in the boiling water for a few seconds. Add sifted dry ingredients and the 100% Bran. Store in covered jars. Will keep in the refrigerator up to 6 weeks. Bake at 400° for 25 minutes. Yields 4 quarts. One quart makes 18 muffins.
Place fillets under broiler for 3 minutes (dark side up). Turn flounder over; spread mixture of other ingredients on top. Broil for 4 minutes. Good with spinach bread. Serves 4.
Mix graham cracker crumbs, margarine, peanut butter, coconut, pecans and powdered sugar. Roll into balls. Dip in paraffin wax and chocolate chips. Lay on wax paper to dry.
Combine flour, cocoa, salt and sugar; stir. Add applesauce, egg white, vanilla and nuts. Pour in pan sprayed with nonstick cooking spray. Bake 25 minutes at 325°. Cool to room temperature. Cut into squares.
Mix red pepper, vinegar, salt, garlic and wine. Put meat into a marinade pan and pour marinade over meat. Marinade should cover meat. If it doesn't, make a small portion with more wine to cover meat. Soak in refrigerator for 3 days. Put meat and marinade in 350° oven. Cook until meat is tender and browned. Do not change marinade.
Cook eggs, sugar and butter in a double boiler for about 2 minutes. When mixture is cooked, add pineapple and chopped nuts. In a 9 x 13-inch pan, place graham crackers. Then, layer the graham crackers and mixture, graham crackers and mixture. Prepare strawberry Jell-O. When Jell-O is slightly thickened, pour it over the layers and chill. After it has set up, top with Cool Whip.
Mix chowder and cream cheese together. Puor into oven proof bowl and top with cheese. Bake 350° for 20-25 minutes. Serve with wheat crackers.
Omitting sugar, mix dry ingredients together in large bowl. Cream shortening and sugar by hand. Add egg and molasses to shortening mixture and blend. Stir in flour mixture, blend well together by hand. Shape into 1-inch balls. Roll in some granulated sugar. Press lightly. Bake 8 to 10 minutes on ungreased sheet in 350° oven.
Combine cake mix and Jell-O; add oil. Beat in one egg at a time and add frozen strawberries. Mix well. Bake at 350° for 45 minutes. Frost with white frosting or whipped cream.
Add all ingredients (juice and all) in a large pot. Cook over medium heat, stirring occasionally, until mixture is hot. Makes a lot of soup.
Sift flour, baking powder, salt and sugar. Cut in shortening, adding enough water to make a dry dough (about 1 3/4 cups). Let dough stand about 20 minutes. Roll out on floured board 1/4-inch thick and cut into 3-inch squares. Deep fry in hot fat until golden brown. Makes about 4 dozen.
Saute the onion and green pepper in butter until tender. Add remaining ingredients and put in a greased casserole dish. Bake at 350° for 40 minutes.
Saute the onions and bell pepper in margarine. Add the rice, consomme, water and mushrooms. Bake at 350° until rice is done.
Brown sausage and ground beef. Drain. Add Velveeta and Ro-Tel. Mix well. Add Cavender's and stir all ingredients. Serve in a chafing dish with tortilla chips. Cowboys love it!
Dissolve sugar in 2 cups hot water. Dissolve jello in 1 cup hot water.
Place potatoes in a large pot and cover with water. Cover and simmer for 30 minutes, or until potatoes are tender. Drain, but reserve 1/2 c. liquid. Mash potatoes with a potato masher. Add reserved liquid and remaining ingredients. Mash until well blended.
Brown beef and onion together. Add celery and soup; simmer for 20 minutes. Serve in hamburger buns.
Soften cream cheese at room temperature. Drain fruits. Set juice aside. Pour cherry juice on softened cream cheese, mix together. Add fruits and 1/4 cup of juice. Blend. Pour into muffin tins and freeze.
Cream sugar and shortening. Add rest of ingredients. Bake loaf at 350° for 1 hour.
Partially freeze beef. Cut on bias into thin strips. Add oil to large skillet. Stir-fry vegetables 4 minutes or until crisp-tender. Remove vegetables. Stir-fry 1/2 the beef at a time for 2 to 3 minutes. Return all to skillet and toss with sauce.
Combine first 3 ingredients in a small bowl; add graham cracker crumbs, stirring with a fork. Stir in dates. Shape mixture into 4 (1-inch) balls. Roll balls in pecans. Cover and chill thoroughly. Yield: 4 truffles. Exchange = 1 starch for each truffle. Fat: 2.2 g. Calories: 65.
Cut angel food cake in small pieces. Prepare vanilla pudding. Put layer of cake pieces on bottom of large bowl or punch bowl. Layer the pudding, pineapple, bananas, strawberries, cake and Cool Whip, ending with Cool Whip on top.
This pie does the impossible by making its own crust. Combined with taco seasoning mix, it's delicious!
Beat eggs well and mix in sugar; add milk. Cook until it coats a wooden spoon. Refrigerate and serve cold.
Beat eggs until thick; stir in sugar. Add sour cream, raisins and pecans. Pour into a 9 inch pie shell. Bake 10 minutes at 400°; lower heat and bake an additional 45 minutes at 350°.
Mix refried beans and taco seasoning together. Spread in bottom of dish. Layer sour cream on this, then layer guacamole dip over sour cream. Put layer of chopped onion, then layer of green chilies. Top with shredded cheese. Serve with nacho chips.