HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple and oranges well. Mix milk and lemon juice. Add pineapple and oranges. Fold in Cool Whip. Pour into 2 graham cracker or vanilla wafer pie crusts. Chill and serve.
Sift the flour, sugar, baking powder and salt together. Mix in corn meal. Blend until mixed. Put egg, milk and oil in bowl and beat until smooth. Pour in a greased 8 x 8 x 2-inch pan. Bake 20 minutes at 425°.
Mix first five ingredients together. Melt 1 stick of butter, and 1 pkg. Pepperidge Farm Dressing Mix together. Put 1/2 dressing mixture in casserole dish, pour squash mixture over dressing. Top with the other 1/2 of dressing mixture. Bake at 350 degree for about 30 to 45 minutes.
Combine first 5 ingredients in a jar. Cover tightly and shake well; set aside. Combine next 5 ingredients in a large salad bowl. Just before serving, pour dressing over lettuce mixture and toss gently. Sprinkle salad with crumbled bacon. Yield: 4 to 6 servings.
Place a sun tea jar or shallow pan in sunny spot outside. Fill with water, tea bags and cinnamon sticks. Let steep in sun for 4 hours. Serve over ice with lime slices.
Crush cookies and mix with melted margarine. Spread into a 9 x 13-inch pan and freeze. Soften ice cream and spread on top of the cookies. Refreeze.
Place all ingredients into a Ziploc bag. Shake well to distribute evenly. Let chicken mixture sit for 1/2 hour to 3 hours to marinate. Heat oven to 400°. Place chicken on lightly greased baking pan. Let cook for about 45 minutes or until done. Baste occasionally with remaining marinade. When done, discard marinade. Serve chicken with rice and choice of veggies. Serves 2.
Combine sugar, cornstarch and salt in saucepan. Blend in cold water, lemon juice and beaten egg yolks. Mix well. Add boiling water gradually. Add butter. Bring to a boil. Boil 1 minute. Stir in lemon peel. Pour in large bowl. Cool 10 minutes. Add sour cream. Mix. Pour in pie shell.
Drain fruit cocktail. Sprinkle Jell-O over fruit cocktail (do not stir). Set in covered dish in refrigerator overnight. Next day, add sour cream and mix well. Put back in refrigerator and let chill (1 hour). Add Cool Whip, nuts, marshmallows and cherries. Save a few nuts and cherries for top of salad.
Melt butter over low heat in saucepan. Add oysters and Texas Pete. Saute on low for about 5 minutes. Add milk and salt and pepper to taste. Stir until hot, but not boiling. Serve with crackers.
Saute green pepper and onion in margarine for about 10 minutes. Break spaghetti in pieces and cook in salt water until tender; drain. Combine meat, onion and green pepper in casserole dish. Mix water and soup and add to meat mixture. Add 1 1/4 cups cheese and spaghetti. Season to taste. Toss lightly and coat with sauce. Sprinkle with 1/2 cup cheese. Bake at 350° about 30 minutes.
Combine vanilla pudding with milk. Let stand until stiff, stir in Cool Whip. In 3-inch baking dish, mix flour, margarine and pecans. Spread over bottom of dish and bake until brown at 350°. Let cool and pour in liquid contents. Cover with blueberries.
Pour sauce over ribs, let stand several hours in refrigerator (overnight is better). Cover baking dish with aluminum foil. Bake in 350° oven about 2 hours or until tender. Remove foil the last few minutes to brown meat.
Arrange spareribs, rounded side up, in shallow pan. Sprinkle with salt and pepper and onions. Combine remaining ingredients and pour over spareribs. Bake in hot oven (450°) for 45 minutes, then reduce heat to 350°. Bake another 45 minutes. Baste occasionally. Serves 6 to 8.
Combine and heat soups and cheese; stir until blended. Pour over vegetables in casserole. Bake at 350° for 1/2 hour.
Cook spaghetti in chicken broth. Add chicken and other ingredients. Save enough cheese to use on top. Bake in casserole at 350° for about 35 minutes.
Layer 1: 2 (15 ounce) cans refried beans (or 20 ounce can), 1 envelope taco seasoning. Stir together and put in bottom of casserole.
Cream butter and sugar. Add eggs, one at a time. Sift salt, flour, baking powder and spices. Mix honey with water and add alternately to first mixture with dry ingredients. Add raisins, figs and nuts. Pour into greased tube pan. Bake at 375° until tests done.
Brown meat, onion, salt (you may want to omit this because of other seasonings), pepper and garlic in a large 8-quart pan. Add all other ingredients, except cheese. Simmer as long as you like. Serve with grated cheese.
Combine soup, milk and eggs. Stir in half the cheese, bread crumbs, parsley, pimiento, onion, 1/2 teaspoon salt and dash of pepper. Chop cauliflower. Stir into soup mixture. Put in a 10 x 10 x 2-inch dish. Bake at 350° for 35 minutes. Top with cheese and bake 5 minutes until cheese melts. Serves 6 to 8 people.
In 3-quart saucepan over medium heat, in hot butter, cook onions, almonds and rice until onions are tender, stirring constantly. Add broth and pepper. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes. Add spinach. Cover; simmer 10 minutes more or until liquid is absorbed, breaking up spinach with fork. Add cheese and pimento. Heat until cheese melts. Garnish with sliced almonds. Makes 8 cups or 12 servings.
Mix all ingredients well. Add enough vinegar to give sauce a bite. Store in refrigerator. Not necessary to cook. Rub ribs with dry rubbing powder recipe first.
Pour off and discard the juice from the dill pickles. Combine sugar, vinegar and seeds in a measuring cup. Let stand several hours, stirring occasionally to dissolve the sugar. Cut the pickles into thick slices and return them to the jar. Pour the liquid mixture over them. Cover tightly and chill thoroughly so that the pickles are crisp.
Stir ingredients together (mixture will be thick). Press into a greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes for chewy type. Slightly longer for cake type.
Boil the chicken for 45 minutes or until done. Remove from bones. Add remaining ingredients and cook for 30 minutes.
Cook chicken with salt, pepper, onion and a dash of red cayenne pepper until tender. Cool and chop chicken. Add chopped, boiled eggs. Add desired amount of pickles, salt, black pepper, celery salt and seasoned salt. Mix well until spreading consistency.
Cook potatoes and onion in water in saucepan until tender. Add milk, butter, salt and pepper. Heat to serving temperature. Add cheese to soup (optional) and let melt. Wonderful taste!
Brown hamburger and onion. Cut bars of cheese into slices for easier melting. Combine all ingredients in a crock-pot, or until cheese is melted. Stir occasionally. Serve with chips.
Cream together oleo and sugars until light and fluffy. Blend in eggs and vanilla. Add flour and baking soda; mix well. Stir in chocolate chips, nuts and oats. Spread dough into a well-greased 9 x 13-inch pan. Bake at 375° for 30 to 35 minutes or until golden brown. Cool; cut into bars. Makes 3 dozen.
Heat oven to 450°. Grease 6 deep custard cups or 8 medium muffin cups.
The cans of beans should all be the same size. Combine all ingredients and place in crock pot. Cook on low for 3 hours.
Brown ground beef and drain. Add onion, potatoes, water, parsley, basil, salt and pepper and sugar. Simmer 15 to 20 minutes. Add both cans of corn. Let boil and add milk.
Combine all ingredients except sour cream in a large bowl. Mix well. Stir in sour cream. Mix to make a soft dough. Turn onto floured surface. Knead about 2 minutes. Roll dough to about 1/2-inch thick. Cut out biscuits using a cookie cutter or drinking glass turned upside down. Place on greased cookie sheet. Cook in preheated oven at 400° for 12 minutes or until done. Makes 1 1/2 dozen.
Mix mayonnaise with crumbled cheese and mix in package of cheese mixed with oregano. Add all this to mayonnaise left in jar; then add buttermilk and stir with spoon to blend. Put lid on jar and shake well.
Bake in hot oven at 400° for 35 to 45 minutes.
Thoroughly cream the shortening, sugar and vanilla. Add egg; beat until light and fluffy. Stir in milk. Add dry ingredients; blend into creamed mixture. Divide dough in half; chill for 1 hour. On lightly floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut into desired shapes with cutters. Bake on greased cookie sheet at 375° for about 6 to 8 minutes. Cool slightly; remove from cookie sheet. Makes approximately 2 dozen.
Melt margarine in 9 x 13-inch pan. Mix all other ingredients in bowl with mixer until smooth. Pour onto melted margarine. Bake at 425° for 25 minutes. Cut in squares and serve immediately with syrup.
I can remember of a time one summer at about 6:00 a.m. I was awakened by my brother yelling to my Dad, "Get up, Dad, get up, the devil is in the toilet (out house)". Dad got dressed, went outside and looked down the hole. Sure enough, there was two pointed horns floating around down there. Dad got a rope, lassoed the creature and ran down to the pond. He threw it out into the middle of the pond 4 or 5 times and each time it would swim to shore. Then it followed him to the house. When we came out to see what happened, Dad told us to get some soap and water and wash our dog.
Brown meat and onion; add all other ingredients, except bread crumbs. (Can be frozen at this time.) Saute bread crumbs in butter. Sprinkle on top. Bake at 350° for 30 minutes.
Mix all, adding scallops last. Bake at 500° for 10 minutes.
The day before, prepare the meat with all the spices (condiments). You put in the oven for 1 hour at 450°, then you put the potatoes, mushrooms and carrots and let everything cook. You take the meat out, you slice and put it back in the oven. You then, take it out and serve it on a platter. Total cooking time: 2 1/2 hours.
Bake cake as directed in 19 x 13 inch pan. Prick top of baked cake and pour Kahlua or coffee over cake. Cover cake and allow liquid to soak in overnight. Make pudding as directed. Crumble half of cake in bottom of large glass bowl; layer half of pudding, then half whipped topping followed by half of crumbled candy bars. Repeat layers, ending with candy.
Cook fruit covered with water until very tender; drain well. Mix with sugar and flavoring. Mash fruit well. Flour aluminum foil well. Roll biscuits out thin into round circle. Put 2 tablespoons of fruit on one side of circle. Fold other side over fruit; press edges tightly with fork prongs. Place gently into pan of medium heated cooking oil. Brown and turn to other side and brown.
Heat oven to 400°. Grease 10-inch dish or 10 x 1 1/2-inch pie plate. Cook and stir ground beef and onions until brown and drain. Stir in seasoning mix as directed. Spread in plate; sprinkle with chilies. Beat milk, Bisquick mix and egg until smooth. Pour into plate. Do not stir. Bake for 25 minutes. Take out and sprinkle with cheese and bake for 8 to 10 minutes. Cool for 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce, if desired. Makes 6 to 8 servings.
In a very heavy skillet, put ketchup, sugar and hot dogs (cut into bite size pieces). Simmer uncovered 30 minutes. Add bourbon and simmer 30 minutes more.
Beat first four ingredients until it holds shape. Add raspberries; beat until will stand in peaks. In another bowl, mix up Dream Whip, milk and vanilla; fold into raspberry mixture. Pour into crust; chill for one hour before serving.
Heat oven to 350°. Melt butter in a 1 1/2 or 2-quart casserole dish. Mix flour, sugar and milk together. Pour into dish on top of butter. Do not stir. Add fruit to top. Do not stir. Bake at 350° for 45 minutes. Serve warm with whipped cream of ice cream, if desired. Makes 6 to 8 servings. Use this recipe for any seasonal fruit.
Heat oil in a large saucepan over medium heat. Add rice and stir until coated with the oil. Blend tomatoes or tomato sauce, garlic, onion and 1/3 cup of broth or water in food processor or blender until smooth.
Cream sugar and shortening. Sift flour, baking powder, cinnamon, cloves and nutmeg. Add baking soda to tomato soup. Add soup to creamed ingredients. Bake at 350° for 30 minutes.
Rinse chicken and place in 9 x 13 pan. Cover with picante sauce. Bake at 350° for 1 hour. Add cheese. Bake until cheese melts.
Cream together margarine/butter, sugar, vanilla and flour. Wrap in Saran Wrap and refrigerate. Peel, core and slice the apples. Press dough into bottom of pan and up sides of an 11-inch fluted tart pan with a removable bottom. I invert the dough in Saran Wrap and spread the dough through the wrap into the pan (easy).
Cover potatoes and onion with water. Add salt and butter. Cook until tender. Mash with potato masher. Add cheese and soup. Simmer 10 minutes. Stir while cheese melts.
*If using plain flour (instead of self-rising), add 1/2 teaspoon of baking powder and 1/8 teaspoon of baking soda to plain flour.
Heat juices from pineapple and cherries. Dissolve jello in juices. Add cream cheese, stir. Pour over fruit, nuts and marshmallows. Slowly add colas. Mix and congeal.
Melt margarine and mix with graham cracker crumbs and sugar. Spread into a 9 x 13-inch baking dish. Bake at 350° for 10 minutes. Mix coconut and milk together and spread over baked graham cracker crust. Bake at 350° for 15 minutes. Melt chocolate chips and butterscotch chips in double boiler. Spread melted chips over coconut layer. Chill until firm. Cut into bars.
Whisk together pudding mix, Tang and pineapple juice. Toss with fruit. Chill. Serve on lettuce leaves. Any combination of melons and fruits may be used.
Mix with mixer the oil, sugar and eggs. Add the remaining ingredients. Bake at 300° for 1 hour. When done and cool, top with icing.
Brown beef, onion and garlic. Add seasonings and tomato sauce. In round 2-quart dish, alternate layers of tortillas, meat sauce and grated cheese. Add water. Cover and bake at 400° for 30 minutes. Serves 6.
Combine meat, bread crumbs, onion, Parmesan cheese, eggs and seasonings. Press mixture into a 13 x 9-inch baking pan. Bake at 350° for 30 minutes. Pour off drippings.
Place butter, sugar and water in microwave bowl, but do not stir. Cook on High for 8 minutes, until light brown in color. Pour over nuts in foil-lined 8 x 11-inch pan. Cool and crack in pieces.
Drain peaches and reserve syrup. Combine syrup, lemon juice, honey, spice and orange peel in 2-quart pan. Bring to boil, stirring until sugar is dissolved. Cover and simmer about 10 minutes. Strain and pour hot syrup over peaches in bowl. Cover and let stand 1 hour, turning occasionally. Yields 6 servings.
Make a gravy out of 2 cans cream of chicken soup and 1 can of chicken broth. Stack other ingredients up on plate and pour gravy over it. Very good!
Mix pudding according to directions in large pan. When pudding comes to a boil, remove from heat. Add cake mix to pudding and mix thoroughly. Pour into oblong pan. Sprinkle chocolate chips and nuts on top of cake. Bake at 350° for 30 minutes.
Bring to a rolling boil the syrup, sugars and vanilla. Remove from heat and add peanut butter, corn flakes and peanuts. Spread in buttered pan. Sprinkle chocolate chips over top and place pan in oven at 350° for 1 minute until chocolate is softened to spread.
Mix in order as listed. Chill dough. Form dough into balls. Roll in powdered sugar. Bake at 400° for 10 minutes.
Mix and press 1/2 dry mixture in 13 x 9-inch greased pan. Pour in 4 cups diced rhubarb. Combine and cook the sugar, water, vanilla and cornstarch until thick. Pour over rhubarb and top with remaining crumbs. Bake at 350° for 30 minutes.
Put everything in a bowl and beat until mixed. Grease 3 bread pans; fill half full. Bake at 350° for 1 hour. Cool before removing.
Place thawed potatoes in 9 x 13 pan. Mix next 6 ingredients and pour over potatoes. Top with crushed corn flakes; drizzle melted butter over all. Bake, uncovered, at 350° for 45 minutes.
Put fresh vegetables (cauliflower, broccoli, black olives, fresh mushrooms, green pepper, tomatoes (diced and drained), cheese, anything you like, chopped fine) and sprinkled on top.
In a large bowl mix together flour, salt, sugar, baking powder and baking soda. Add shortening, 1/3 cup buttermilk and bananas. Beat for 2 minutes. Add 1/3 cup buttermilk and eggs, beating for 2 minutes. Fold in chopped nuts. Pour into a 9 x 13-inch pan. Bake for 30 to 35 minutes at 350°.
In large skillet, combine chicken and about 1/4 of the dressing. Saute until chicken begins to brown. Add vegetables and remaining dressing. Cover and simmer about 7 to 9 minutes or until vegetables are crisp-tender. Serve over pasta or rice. Sprinkle with the cheese. Makes 5 servings. This will take about 15 minutes to make.
Beat eggs. Add spices, sugar, milk and butter. Add potatoes to mixture and pour into baking dish. Bake until firm.
Put onions in the bottom of the pie shell. Cover with well drained broccoli. Beat the eggs well and add milk and Salt and pepper to taste. Pour egg mixture in and top with grated cheese. Bake at 350° for about 1 hour or until knife inserted comes out clean and top is browned.
Mix all ingredients. Store in container with lid. Put 2 heaping teaspoonfuls into each cup of hot water. Amounts can be adjusted to suit your taste.
Mix and pour in pie crust. Bake at 350° for 40 to 50 minutes.
Mix all ingredients together, then roll in chopped nuts. Chill 24 hours before serving.
Mix milk, lemon juice and vanilla. Mix until blended well. Fold in remaining ingredients, one at a time, mixing well after each addition. Pour mix in crust. Freeze until firm, approximately 2 to 3 hours. Let stand 20 to 30 minutes at room temperature before serving.
Combine taco sauce and chilies. Set aside. In large frypan, cook beef and onions until meat is browned. Drain off excess drippings. Add cumin, beans, 1 cup of cheese, 1/2 of taco sauce mixture and water. Pour 2 cups corn flakes into lightly greased 12 x 7 1/2 x 2-inch 2-quart glass baking dish. Cover with meat mixture. Top with remaining taco sauce mixture. Sprinkle with remaining cereal. Bake at 350° for about 25 minutes or until thoroughly heated. Sprinkle with remaining cheese. Bake just until cheese melts. Garnish with chopped tomatoes, sour cream, chopped green onions and sliced olives, if desired. Makes 6 servings.
Cut tomatoes in halves. Make topping of onion, fine bread crumbs, salt, pepper, oregano and basil. Mix together with plenty of melted butter. Put crumb mixture on top of each tomato half. Sprinkle with Parmesan cheese and bake at 350° for 25 to 30 minutes.
Mix well and roll in walnut size or smaller. Flatten with glass dipped in sugar. Bake at 350° for 8 minutes. Makes about 2 1/2 dozen.
Heat oil in a large griddle or skillet over medium to high heat until very hot. Meanwhile, combine red pepper, paprika, garlic powder and salt; cut lemon in half. Squeeze lemon over each side of all fillets. Place fillets in hot skillet or griddle. Sprinkle lightly with spices; cook 3 to 4 minutes. Turn fillets. Sprinkle lightly with spices. Cook 4 to 5 minutes. Serve immediately.
Brown hamburger and drain grease. Combine all other ingredients and simmer for 30 to 45 minutes.
Oil the bottom of a steel pan or Dutch oven. First, add the onion, then the zucchini (sliced with the skin on), then the string beans and herbs. Add 1/4 cup water. Cover tightly. Cook on very low heat for about 20 minutes.
Drop veggies into boiling water 5 minutes and drain. Add chicken soup and sour cream. Mix together stuffing, dry packet and margarine, melted. Line casserole dish with half cubes, then veggies, then cubes on top. Bake at 350° for 45 minutes.
Set cheeses out at room temperature. Mix the cream cheese and Velveeta with a fork until mixed well, then add Longhorn cheese. Add garlic or onion flakes into cheeses. Roll into ball; roll it in pecans and chili powder. Chill.
Cook squash with onion in a little water to get it cooked. Drain and add butter; then mash. To this, add egg, cracker crumbs, cheese, salt and pepper. Put into balls and roll in cracker crumbs. Fry in skillet.
Mix together all ingredients except 1 can of tomato sauce and roll into steamed cabbage leaves. Bake in a 325° oven for approximately 1 hour. May use spaghetti sauce in place of plain sauce.
Cream together shortening and sugar until fluffy. Add egg and molasses, blending well. Sift dry ingredients together. Stir into creamed mixture. Form into balls (1 teaspoon dough). Roll in a mixture of 2 teaspoons sugar and 1 teaspoon cinnamon. Place 2-inches apart on greased pan. Bake 10 minutes at 375°.
Mix all dry ingredients; add milk and egg. Add chopped green onions. Drop by spoonful into hot cooking oil.
Brown hamburg. Spoon off fat and cool. Shred lettuce, dice tomatoes and cucumbers. Drain can of corn. Toss together cooled hamburg, lettuce, tomatoes, cucumbers and corn. Break up nacho chips for individual servings. Add hamburg mixture and toss with Catalina dressing.
Beat eggs with salt, milk, baking powder and vanilla. Add flour to mixture. Using a whisk, mix thoroughly. (Small lumps in batter are okay.) Heat 2 to 3 tablespoons oil in medium sized pan on medium heat. Coat bottom of pan with oil evenly. (Lift pan and gently tip from side to side to coat pan.) Pour approximately a 1/4 cup of the batter into the heated pan. Spread batter over surface of pan with spoon. Fry until light golden. Using spatula, flip pancake over to bake second side. Makes 10 to 12 pancakes.
Fry bacon or sausage until done. Drain fat. Dice bread. Sprinkle bread in 9 x 13-inch glass pan. Sprinkle meat over bread and then cheese. Mix eggs, milk, mustard, salt and pepper all together. Pour over other ingredients. Let set in refrigerator overnight. Bake at 350° for 25 minutes.
Combine sugar, egg, milk, nutmeg, cinnamon and vanilla. Add bread and	raisins; stir. Spoon	mixture into 8 cups. Place in	shallow pan with 3/4 inch hot water.	Bake at 350° for 25 minutes. Add Whiskey Sauce.
Add cinnamon sticks to coffee and cool. Add whipped cream, vanilla, ice cream and sugar and stir. Fill tall glass with ice and pour punch over.
Cream butter and cream cheese. Add peanut butter and vanilla; cream. Add salt and sugar. Mix well. Melt chocolate chips with paraffin wax. Let eggs set in refrigerator overnight. Dip in chocolate next day.
Melt cheese and butter; add rest of ingredients. Spread on English muffins, cut into 1/4's. Run under broiler until bubbly.
Chop onions very fine. Put in saucepan with water. Cook until onions are tender. Add all other ingredients and simmer until thick and flavors have blended. If it cooks too thick, add a little water. Good on all meats. Will keep for weeks.
Cook first 4 ingredients until thick. Pour into baking dish. Brown ground beef. Chop onion and jalapeno pepper in meat. Add tomato sauce and chili powder. Pour on top of cornmeal mixture and top with Cheddar cheese. Bake in 350° oven until done.
Cream together oleo, shortening, brown sugar and sugar. Add eggs, flour, baking powder, vanilla and baking soda. Mix in oatmeal, corn flakes, chocolate chips, dates, coconut, nuts and raisins. Use ice cream scoop or 1/4 cup to drop six cookies to cookie sheet. Bake 15 minutes at 350°. Makes 40 large cookies.
Cream the cheese and peanut butter. Add sugar. Fold in Cool Whip. Makes 2 pies (not real full). Double the recipe makes 3 full pies. Good in graham cracker crust. Keep refrigerated (freezes well).
In a pan, mix together the first three ingredients. Add 3 cups boiling water; stir well and let stand 1/2 hour. Cook until thick, about 5 minutes, after it boils. Cool. Add oranges and pineapple. Fold in whipped topping.
Boil potatoes and onions with salt cooking until tender. Pour off excess water. Add butter, soup and cheese. Mix well. Cover all with milk. Cook on low until thicken; about 30 to 40 minutes.
Saute all vegetables in butter. Place in blender and mush. Add sour cream. Layer rice mush and cheese. Repeat layers, ending with cheese. Bake, uncovered, at 350° until cheese melts and is hot through.
Melt butter and chips. Beat until cold and add nuts and vanilla. Finally add marshmallows. Divide into 2 rolls. Roll in coconut that has been spread on waxed paper. Wrap in waxed paper and refrigerate until firm, at least 2 hours. Slice and serve. These freeze well.