HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl stir together soup and mayonnaise until smooth. Fold in turkey, celery, red pepper, onions, parsley and pepper. Serve mixture on leaf lettuce. Cover and refrigerate any remaining salad mixture. Makes 5 cups or 8 servings. (For a no-fuss, keep cool meal, add a cluster of red grapes and sesame crackers.)
Grate cheese and mix together with butter. Add flour until well mixed. Gently mix in rice crispies, then roll into walnut size balls. Place on cookie sheet press down with fork. Bake at 350 degrees for 15 minutes.
Combine cranberries, water and sugar and cook until berries pop. Stir in jello, then chill. Add remaining ingredients when mixture begins to thicken.
Scald the milk. Add sugar, salt and shortening. Cool to lukewarm. Soften yeast in 1/4 cup lukewarm water and add to milk mixture. Add flour gradually, mixing well, to make a stiff dough. Turn out on lightly floured board and knead until smooth and elastic. Place in greased bowl. Cover and let rise until doubled in bulk. Punch down and let rise again. Punch down and make into loaves. Will make 2 regular size loaves or 3 small ones. Let rise until doubled in bulk. Bake in hot oven at 400° for 40 to 45 minutes.
Mix graham cracker crumbs, flour and margarine and press into 9 x 13-inch pan. Bake at 325° for 10 to 15 minutes. Cool and fill. Whip Dream Whip with milk until stiff, then add vanilla and cream cheese and whip until smooth. Add sugar. Pour over crust and refrigerate until cool. Top with pie filling.
Bring water, sugar, butter, real lemon juice and pinch of salt to a boil in a heavy kettle or double boiler. Once it cooks, add cornstarch, water and egg yolks. Mix together. Cook until thick like honey. Cool and pour into baked pie shell. Beat egg whites in stiff peaks. Spread on top and brown. Makes 2 pies.
Cook grits according to package directions, stirring them slowly into boiling water. Cover. Cook slowly, stirring often. When just cooked and still hot, add grated cheese and butter. Stir until melted. Add milk. Cool. Beat eggs, one at a time, and add to grits mixture. Bake in greased casserole at 400° for 1 hour. Serves 8.
Take any cut of beef roast. Place in large crock-pot with water. Salt and pepper to taste. Add bouillon cube to water. Add any vegetables you want including leftovers in the fridge. Use your imagination for spices (sage, bay leaf and garlic, anything else that strikes your taste buds). This stew never tasted exactly the same; it went according to what Dad wanted. Serve with biscuits or corn bread and honey.
Melt margarine. Add all other ingredients and pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Lightly mix together the potatoes, eggs, onions, salt, mustard and pepper. Fold Miracle Whip salad dressing into mixture. Sprinkle top with paprika. Refrigerate for 2 hours or may enjoy freshly prepared.
Cook chicken whole in enough water to cover until tender. Remove from liquid to cool; retain liquid. Bone and skin chicken and cut in bite size pieces. Combine chicken, soup, vegetables and 2 cups of liquid in an ovenproof dish or pan.
Cream shortening and sugar until fluffy. Add eggs one at a time. Stir in the bananas. Sift together the dry ingredients and add to banana mixture. Mix well. Pour into greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
In saucepan, melt together the butter and marshmallows. Remove from heat and add vanilla and food coloring. Mix well and stir in cornflakes. Coat cornflakes well and drop by spoonfuls onto waxed paper. Drop red hots on top.
Mix in order given. Bake in greased bread pans at 350° for 45 to 50 minutes.
Grate the cheese. Prepare biscuit mix as box directs. Mix sausage and cheese into biscuit dough (hands work better than spoon). Shape into balls the size of quarters. Place on baking sheet and flatten slightly with a fork. Bake at 400° for 10 minutes.
Melt butter; remove from heat. Stir in 1/4 cup powdered sugar, water and vanilla. Gradually blend flour; add pecans to make pastry-like dough. Pinch off dough in teaspoon size balls or crescents. Place on ungreased baking sheet. Bake at 300° for 20 minutes. Carefully remove. Dust with powdered sugar; cool. Dust again. Makes about 40.
Beat margarine and brown sugar until fluffy. Add bananas, milk and vanilla and beat this well. Add egg, flour, baking powder, baking soda and salt. Stir until well blended. Add chocolate chips, nuts, dates and shredded apple. Bake at 350° for 20 to 25 minutes. You can put this in either loaf pans or muffin tins.
Cover bottom of pan with sandwiches. Cover with layer of Cool Whip. Place another layer of sandwiches on top of that. Cover sandwiches with Cool Whip. Cover and freeze overnight. Keep frozen until time to serve.
Allow cheese to come to room temperature. Then blend with mayonnaise, onion, parsley, Worcestershire sauce and mustard. Add drained, flaked salmon and adjust seasoning to taste.
Mix all and store overnight. Put in casserole dish and bake 1 1/2 hours at 325°.
Mix all ingredients together in a large mixing bowl. Bake in greased and floured cake pans (use two 8-inch pans or one 9 x 13-inch pan) for 30 minutes at 350°.
Drain juice from all 3 cans of fruit. Take 2 2/3 cups of juice and mix with vanilla pudding. Bring to a boil. Cool and pour over fruit. Add bananas. May also add fresh strawberries and seedless grapes.
1. Grind Oreo's in blender. Set aside. 2. Cream together cream cheese, butter, and powdered sugar. 3. In a separate bowl, mix pudding, milk, and coolwhip. Blend together with cream cheese mixture. 4. In a 9x13x2 glass pan, alternate layers of crushed Ore Oreo's and pudding with crushed cookies on top.
Brown beef and onion together and don't drain. Don't drain beans and mix together in different bowl. Mix all ingredients together. Pour into ovenproof casserole and bake at 300° for 1 1/2 hours. Can reserve some bacon pieces to sprinkle on top when done.
Place fruit into an 8 x 8-inch dish. Slice bread into strips and put on top of fruit. Mix all other ingredients together and pour over fruit and bread. Bake at 350° for 40 minutes.
Cook out of doors in old iron laundry kettle over open fire. Stir often with a long wooden paddle.
Cook onion and bell pepper in bacon grease until tender. Combine with eggplant, tomatoes, cornbread and egg. Grate cheese on top. Bake 30 to 45 minutes at 350°.
Place sugar, syrup and water in a pan over low heat; stir only until sugar is dissolved, then cook until a little tried in cold water forms a soft ball. Beat egg whites at high speed until stiff. Continue beating and pour half the syrup slowly over the beaten whites. Continue beating with the rest of the syrup until it forms a hard ball when tried in cold water and cracks when hit against the side of the cup. Add this syrup gradually to the syrup and egg mixture you are beating. Add vanilla and beat until candy is thick enough to drop from spoon. Place on buttered platter by spoonfuls. Makes 40 to 50 pieces.
Brown meat and drain. Add 1 1/2 cups tomato sauce and seasoning mix, stirring well. Line bottom of pan (bread pan type) with 2 cups of the chips. Spoon meat mixture over corn chips. Add remaining sauce to beans; mix well and put on top of meat. Crush remaining chips. Put on top of beans and top with cheese. After baking for 25 minutes at 375°. If cheese will not melt, return to oven for 5 minutes.
Combine potatoes with 1/2 cup butter, season with salt and pepper; add onion, sour cream, soup, and grated cheese; blend. Pour into 3-quart buttered oblong casserole dish. When ready to bake, mix crushed potato chips with 1/4 cup melted butter and spread on top. Cover and bake 45 minutes at 350°. Remove cover and brown 15 minutes. Serves 18.
Cream the cheese until fluffy. Add sugar and blend well. Add vanilla and sour cream. Fold in whipped cream. Pour into crust and chill several hours. Excellent topped with fresh strawberries.
Boil black-eyed peas in salted water for 40 minutes. Rinse with cold water. While the peas are still warm, mix in all remaining ingredients. Allow at least 24 hours for the flavors to mix. The longer this sits, the better it gets. Serve with old-fashioned saltine crackers.
Brown ham in oil. Add peeled and sliced potatoes on top in skillet; salt lightly and pepper. Add hot water to barely cover. Cook slowly, covered, until potatoes are done. Add enough milk to barely cover and top with slices of Velveeta cheese. Cover and simmer until cheese melts. Thicken is necessary with cornstarch and water. Can be baked if desired.
Heat oil in 5-quart soup pot. Add meat and brown (about 5 minutes). Reduce heat; add onions and cook approximately 5 minutes, stirring several times until soft. Stir in flour. Whisk in beef broth and gently scrape bottom of pot to loosen brown particles. Stir in tomatoes, celery salt and 4 cups water. Add macaroni, corn and peas. Cover and boil 20 minutes, stirring occasionally. Makes 8 cups.
Mix cereal, nuts and pretzels in a large roaster pan. Pour oil and seasonings (which have been mixed together) over cereal mixture. Mix well. Bake at 250° for 2 hours. Stir every 15 minutes.
Cream butter and sugar. Add eggs, blend well and add vanilla and vinegar. Add raisins and pecans. Pour into an unbaked pie shell and cook at 300° for 30 to 35 minutes or until firm in the middle.
Blend cheese and mayonnaise until smooth; stir in 57 Sauce, bacon and onion. Cover; chill. Serve as a dip with raw vegetables, crackers or potato chips. Makes about 2 cups.
Combine all ingredients and spread on bread. Top with tomato slices and bake at 350° for 30 minutes. Remove from oven. Place cheese slices over tomato. Return to oven until cheese melts. Slice and serve.
Mix first 4 ingredients together in a bowl. Press against bottom and sides of 9-inch pie pan. Combine catsup, mushrooms, oregano and Parmesan cheese in a small bowl. Spread over beef mixture. Garnish with American cheese. Bake at 400° for 30 minutes. Cut into wedges. Yields 4 servings.
Saute onions in butter or margarine. Mix Jiffy mix with eggs, cottage cheese and broccoli. Add onion and butter. Put into oblong casserole dish. Bake at 400° for 25-30 minutes; until a nice brown on top and doesn't jiggle.
Mix flour, milk and salt together until smooth. Add egg; beat well, then add melted butter. Before cooking sprinkle over batter baking powder; fold in lightly. Let stand for 5 minutes, then skim off foam and fry. Makes 12 pancakes.
In a large bowl, place steak, onion, peppers and garlic. Set aside. In a small bowl mix 1/2 bottle of steak sauce with 1/2 bottle of Worcestershire. Add black pepper and stir well. Pour this mixture over steak and vegetables, tossing to coat evenly; let marinate at least 1 hour, the longer the better. Drain marinade back into smaller bowl, adding the remainder of the steak sauce and mix well. Place steak on grill, turning and basting frequently until done (medium to medium-rare is best). In a skillet, place drained marinated vegetables and a small amount of the marinade; saute until tender. Cut steak in thin strips (against grain). Any marinade remaining can be poured over steak strips.
Cook broccoli until tender and drain. Beat eggs. Add eggs, mayo, soup, and chopped onion to broccoli. Place in baking dish. Top with cheese. Bake at 350° for 30 minutes.
Mix rice, soups and milk together. Place in large casserole. Put chicken on top with skin side down. Salt and pepper it. Turn chicken once. Bake at 350° for about 2 hours, uncovered. Serves 4.
Mix all ingredients. Roll into balls and roll balls in powdered sugar. Bake in 350° oven for 10 to 12 minutes.
Fry meat without flour; brown. Take meat out and fry onions and bell peppers. While	this is cooking dissolve cornstarch, soy sauce and water. Then add pepper, garlic salt and salt to fried onions and bell peppers.	Then add cornstarch to onions and peppers; add meat and simmer.
Drain yams; set liquid aside. Mash yams; add butter, sugar and vanilla. If too dry, add a little liquid. Roll into ball around a marshmallow, then roll through coconut or crushed cornflakes. Put on cookie sheet and freeze. Use as needed. Bake at 375° for 15 minutes or less.
Chop onion, peppers and garlic in small pieces. Saute in oil for 5 minutes. Add tomatoes. Add remainder of ingredients. Simmer over low heat 20 to 30 minutes. Let cool. Serve with tortilla chips.
In blender, combine ingredients. Blend until smooth. Serve over ice. Store tightly covered in refrigerator. Stir before serving.
Mix cake by directions. Put 1/2 of batter into a 13 x 9-inch greased and floured pan. Bake 20 minutes.
Combine all ingredients thoroughly. Place 3 to 4 teaspoons (according to taste) into a cup of boiling water for the best cup of hot tea you've tasted since "LuBertha was a knee baby!"
Mix dry ingredients. Cut in shortening. Add buttermilk and yeast which has been dissolved in water. Stir until all flour is moist. Roll on board dusted with flour until a nice smooth ball. Dough is ready to be used or stored in refrigerator in covered bowl for up to 2 weeks. When ready to use, roll out as much dough as you need on floured board 1/2 to 3/4-inch thick. Cut out. Bake at 400° for 12 minutes.
Mix ingredients together and pour into pie crust. Refrigerate until firm. Yields 16 servings.
Cream shortening and sugar. Add one egg at a time and beat well after each. Add sifted flour and salt alternately with the buttermilk. Blend well. Stir in soda, dissolved in the hot water and 1 teaspoon vanilla. Pour into tube pan. Bake at 350° for 45 minutes. Reduce heat and bake at 325° for 20 minutes.
Heat ingredients together in crock-pot or on stove. Keep warm. Smells wonderful!
Beat eggs and water; set aside. Heat oil in wok or large skillet over medium heat. Add green onions; stir-fry for 30 seconds. Add eggs and water mixture scramble. Stir in rice, gently separating grains. Add shrimp and soy sauce. Cook, stirring, until thoroughly heated.
Preheat oven to 375°. Mix ingredients in shallow pan. Bake for 40 minutes.
Mix all together. Bake at 350° in a well-greased loaf pan for 1 hour, or until toothpick comes out clean. Makes 2 loaves.
Core apples leaving small plug in peel, skin 1 inch from top. Combine sugar, nuts and cinnamon. Fill apples with mixture. Arrange apples in microwave dish. Dot with butter and sprinkle with water. Cover with plastic wrap. Cook on high 7 to 9 minutes. Let stand 5 minutes.
Mix apples, celery and nuts. Toss with mayonnaise. Arrange on lettuce leaves, if desired. Garnish with walnut halves and cherries. Yields 4 servings.
Drain all fruit completely. Cream Cool Whip and cream cheese together. Add other ingredients and mix well on medium speed. Pour into baked pie crust and chill for 1 hour.
Put peaches cut side down in crust. Mix sugar & cornstarch. Sprinkle over peaches. Pour cream over all. Sprinkle with nutmeg and cinnamon. Bake 1 hour until peaches are tender and cream has thickened.
Heat oven to 350°. Mix all ingredients together except chocolate chips until moistened. Stir in chocolate chips. Press mixture evenly in ungreased 9 x 13-inch pan. Bake until center is set, 15 to 17 minutes.
Add macaroni to boiling water. Boil only two to three minutes. Drain and rinse in cold water. Meanwhile, finely cut Cracker Barrel extra sharp cheese and add another mild cheese like Monterey Jack. Mix cold macaroni into cheese. Then add enough scalding milk to cover macaroni and cheese. Should be a little more than a half gallon of milk. Melt the margarine in milk, along with salt and pepper. Pour over macaroni and cheese. Put in oven at 250° for three hours.
In a mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with applesauce. Mix just until combined. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350° for 20 to 25 minutes. Cool on a wire rack. Yield: about 1 1/2 dozen.
Wash potatoes; cut up in salad cubes. Set aside. Cut bacon up in 1-inch pieces; fry. Take bacon up; leave drippings. Put potatoes in drippings and fry until done. Put bacon back in potatoes; add pork and beans. Let simmer for 10 minutes. Ready to serve.
Fry garlic and onion until transparent. Mix the rest of the ingredients and cover and bake for about 1 hour and 45 minutes at 350°. Put in a foil pan, casserole dish or bean pot.
Slice rolls and put ham and cheese on them. Place in pan. Then mix spices with margarine (melted). Spoon over top of biscuits and bake for 15 minutes at 350°.
Cream butter and sugar until fluffy. Add beaten eggs. Add 3 cups of the flour (sifted with the baking powder and salt). Mix remaining flour with cherries, pineapple and broken nuts. Stir into batter. Add vanilla. Pour into tube pan that has been greased and lined with wax paper. Bake at 250° for 3 hours. Let cool in pan.
Place the broccoli in a 1 1/2-quart microwave-safe dish. Top with the chicken.
Mix mayonnaise, lemon juice, garlic powder and salt. Dip chicken in mixture. Roll in cheese and then in flakes or crumbs. Place on baking dish sprayed with Pam.
Mix together the cauliflower, bacon and cheese. Mix the mayonnaise, sugar and vinegar. Combine mixtures immediately before serving.
Brown ground chuck in a very small amount of oil and then add the onion and brown the two together. Then add tomato sauce and chili beans and stir well. Next, add the boiling water, stirring the chili real good. Then add salt and pepper to taste. Cook over medium to high heat, making sure it doesn't stick. Cook about 30 to 45 minutes.
Cook pork chops until brown on both sides. Mix all other ingredients, except vegetables and potatoes. Pour over top of pork chops. Heat to boiling. Turn down heat and add potatoes. Cook for 20 minutes. Add vegetables and cook about 10 minutes more.
Bake any white cake according to directions in a 9 x 13-inch pan. Cool 10 to 15 minutes. While cake is baking, combine remaining ingredients. Set aside. Do not put jello into refrigerator. When cake is cool, take meat fork and "poke" holes in cake. Pour jello over cake; frost. This cake should be refrigerated. Cool Whip makes a great topping.
Pressure cook or boil chicken in small amount of water (canned chicken can be substituted).
Cook hamburger and sausage together. Drain. Add cheese, garlic salt, worcestershire sauce and oregano. Stir until cheese melts. Place mixture on party rye and freeze on cookie sheets. Once frozen, store in freezer bags until ready to use. To cook, place frozen appetizers on cookie sheet and bake for 15 minutes in a 350 degree preheated oven.
Place cabbage into large casserole and top with everything. Add water. Cover and bake about 1 1/2 to 2 hours at 350°. Stir often; add water if needed.
Combine brown sugar, soy sauce, dry sherry, sesame oil, ginger root, black pepper, cayenne pepper and garlic in 2-quart microwave casserole dish. Cut chicken into 1/2-inch strips and add to marinade. Cover with plastic wrap and refrigerate for 1/2 hours. Drain chicken; reserve 1/4 cup marinade. Combine reserved marinade and cornstarch. Stir in chicken. Cover again with plastic wrap (vent 1 corner). Cook on High 5 minutes. Uncover and stir in red pepper and scallions. Re-cover (vent corner). Cook on High 2 to 3 minutes until chicken is tender. Stir in remaining ingredients. Re-cover with plastic wrap; let stand 1 minute. Serve with rice. Serves 4.
Cut and wash greens. Boil water. Drop in greens; cook until tender and drain. Saute garlic in oil. Add greens and simmer. Add beans and juice, salt and black pepper. A little crushed red pepper adds flavor.
Combine sugar, nuts and cinnamon. Set aside. Combine rest of the ingredients in large bowl. Blend, then beat at medium speed for 4 minutes. Pour 2/3 of batter into greased and floured 10-inch Bundt pan. Sprinkle with sugar and nut mix. Keep away from sides of pan. Top with remaining batter. Bake at 350° for about 1 hour or until tester comes out clean. Do not underbake. Cool in pan 15 minutes.
Cream butter and sugar together. Add eggs, beating 1 at a time. Mix 2 cups flour, beating after each cup. Add whipping cream and then last cup of flour. Add vanilla. Bake at 325° for 1 1/2 hours or until cake is done. Test with a toothpick. Bake cake in a 10-inch cake pan.
Peel and devein shrimp. Cut Prosciutto into 12 equal pieces. Saute butter, garlic and white wine. Place shrimp in an ovensafe glass pan and cover each shrimp with a piece of Prosciutto. Pour butter sauce over shrimp and sprinkle Mozzarella over entire pan. Bake at 350° until shrimp are cooked. Serves 3 to 4 as an appetizer.
Blend onion and 3/4 cup mayonnaise. Add honey. Blend until mixed well. Add other mayonnaise, pepper and Parmesan cheese. Mix well. Keep refrigerated.
Heat half the fat in iron pan; crumble meat in and cook until slightly brown, stirring to cook well. Use other fats to cook onion, celery, bell pepper and garlic to yellow stage; do not brown. Add this to meat mixture, also tomatoes, tomato sauce and other seasonings and simmer for 1 hour; remove from heat, add cheese and mix well. Have spaghetti cooked and fill casserole, using alternate layers of spaghetti and sauce; top with a small amount of cheese and heat until it bubbles. You may prefer to serve on platter, pour sauce over and sprinkle with Parmesan cheese.
In a skillet, brown pork chops; pour off drippings. Sprinkle chops with pepper; place slice of onion and green pepper on each. Pour tomato rice soup and water over chops. Sprinkle with whole thyme. Cover; cook 45 minutes over low heat. Stir now and then. Makes 6 servings.
First, cook the brown sugar and corn syrup on medium heat. Stir until dissolved. Pour caramel mixture in baking dish. Coat entire bottom of dish. Place the bread in dish. Beat eggs and pour on top of bread. Cover. Can refrigerate overnight. Bake at 350° for 40 minutes. Serve flipped over with caramel side up.
Cook beans in water, salt and pepper for 20 to 25 minutes. Saute onion in oleo until brown. Add to beans. Add rice. Add more water if needed. Bring to boiling. Turn fire to low. Cook until rice is done.
Cream butter; add mustard, parsley and squeeze of lemon. Spoon butter onto square of foil. Shape into fat roll and twist ends up like a party cracker. Chill until firm.
Slightly brown chops in shortening in Dutch oven or heavy pot. Remove from fire and place half of the chops in bottom of the pan. Add rice and then onion rings. Add tomatoes and remaining chops. Season to taste.
Deep-fry biscuits in Crisco oil. Turn; both sides. Drain on paper towels. Punch hole in side. Spoon in Simply Fruit jelly. Sprinkle with powdered sugar.
Mix together first 7 ingredients. Add baking powder in applesauce until foamy. Add to other mixture. Mix well. Now add raisins and nuts. Beat until blended. Bake in well-greased 9 x 12-inch pan. Bake at 350° for 45 to 50 minutes.
Combine rice, sausage and onion. Spoon rice mixture into greased shallow baking dish. Combine eggs, milk and salt. Pour over rice mixture. Top with cheese and bake at 350° for 30 to 35 minutes. Serves 6 to 8.
Melt first 3 ingredients together, then fold in one box of Crispix cereal. In a paper bag, put powdered sugar. Add other ingredients and shake until well covered. Enjoy.
Using a mixer, mix up vanilla pudding with 5 cups milk. Mix in condensed milk. Then mix in Cool Whip. In a large bowl, layer cookies, pudding and bananas. Keep layering until pudding is gone. Add cookies on top.
Lightly grease	9 x 12-inch pan. Brown ground beef and drain. Add sauce, salt, pepper, garlic and oregano; cover and simmer for 20 minutes. Cook noodles according to package directions; drain and separate noodles.
Chop bacon and fry. Drain off fat. Combine all ingredients with bacon. Bake at 350° for 45 minutes or place in crock-pot on high for 2 hours. Serves 10 to 12.
Mix well all ingredients except rye; spread on rye bread. Broil for 1 minute. Makes 20 appetizers.
Mix cake mix according to package. Pour half into 9 x 13-inch greased and floured pan, bake 15 minutes at 350°. While cake is baking, use heavy saucepan over medium heat, combine and melt butter, milk and caramels. Pour mixture over half baked cake. Sprinkle chocolate chips and pecans on top, then pour rest of batter over this and finish baking until done, about 15 to 20 minutes. Needs no icing. Serves 12.