HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend sour cream, Miracle Whip, sugar, salt and pepper. Stir in vegetables. Add garlic salt to taste. Chill. Makes 2 cups. Serve with vegetable dippers.
Heat 1-inch water in 3-quart saucepan. Add potatoes. Cover; heat to boiling. Reduce heat to low. Simmer about 25 minutes or until almost tender. Drain. Cut potatoes into 1/4-inch slices. Mix potatoes, bacon, onions and celery in large bowl. Mix remaining ingredients. Pour over potatoes and toss thoroughly. Place into pan. Cover with foil. Cook at 350° for 20 minutes, stirring once.
Mix flour, sugar, salt, baking powder, soda and oats in a bowl. Add eggs, molasses and buttermilk. Mix well. Stir in nuts and raisins. Pour into two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 1 hour.
Blend together and pour into pie shell. Sprinkle with cinnamon and nutmeg. Bake at 425° for 10 minutes, then at 350° until done.
Arrange rolls in a greased 9 x 13-inch pan. Sprinkle with cinnamon, then the dry pudding mix; then with the brown sugar. Shave the margarine over rolls, then sprinkle with nuts. Cover with plastic wrap and let stand overnight.
Combine chocolate chips, margarine and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat and stir in vanilla and sugar. Add Rice Krispies and mix lightly until they are well coated. Spread evenly in a 13 x 9 x 2-inch pan and chill until firm. Cut into 1 1/2 inch squares.
Beat eggs well. Stir in white syrup and sugar until smooth. Add vanilla and butter. Stir in pecans, whole or chopped. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes or until done.
Cream sugar and butter. Add eggs, one at a time, beating after each addition. Sift flour with salt and soda. Add to creamed mixture alternately with sour cream. Add vanilla and almond extract. Pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until tested done. Cool 15 minutes on rack, then remove from pan.
Cream together sugar, shortening, vanilla, lemon extract and eggs. Add sifted dry ingredients and mix well. Bake at 350° for 10 to 12 minutes on a cookie sheet.
Layer all ingredients in a large pan. Refrigerate several hours or overnight before serving. Makes a large amount.
Mix shortening and sugar well. Add eggs, one at a time; beat well after each one. Combine salt and baking powder with flour; sift. Add to shortening alternately with milk. Add coconut and coconut flavor. Bake in tube or Bundt pan 1 hour and 25 minutes at 325°. Cool 15 minutes in pan, then turn out on plate. Glaze with powdered sugar-water glaze. Drizzle on cake. Sprinkle with coconut.
In an 8-inch cast-iron skillet, brown chopped onion. Add tomatoes and cook 5 minutes. Add all other ingredients except catfish and cook approximately 5 more minutes, reducing liquid by half. Reduce heat to simmer and add catfish. Cook for 8 minutes. Serve over rice.
In a small mixing bowl, combine first 7 ingredients; mix well. Stir in chicken, eggs and green onions. Shape into an 8-inch x 2-inch log. Garnish with pimentos and onions. Cover and chill. Remove from refrigerator 15 minutes before serving. Serve with crackers and snack bread. Makes 3 cups.
Saute meat until brown; drain off fat and add all vegetables, except kidney beans. During last 20 minutes, add beans.
Cut potatoes lengthwise into thick slices. Cut slices into strips. Brush with dressing.
Pour salmon juice into a glass and set it aside. Add one egg to the salmon and enough flour to make it thick. Take a fork and mix it all up. Do not add any salt. Measure 1/4 cup of the salmon juice and add to it one heaping teaspoon of baking powder. Mix with fork. Quickly dump this into the thick salmon mixture and stir with fork.
Thaw and drain broccoli. Add rice, milk and cheese and mix well. Pour into casserole dish and cover generously with bread crumbs. Bake at 350 degrees for 40 minutes. Makes 6 servings and may be frozen.
Early in day or up to 1 week ahead, in double boiler over hot (not boiling) water with portable mixer at high speed or hand beater, beat egg yolks and sugar until very thick, about 5 minutes. Add Marsala and continue beating until mixture is fluffy and mounds slightly when dropped from a spoon. Cover and refrigerate until mixture is slightly cooled, about 30 minutes.
Wash and drain beans. Soak overnight. Drain and rinse. Add salt and lard. Cook slowly with water to cover beans on medium heat until tender. Add water, if needed. When tender, drain and save liquid. Mash the beans. If beans are too dry when mashing, add some reserved liquid.
Combine cheeses, mayonnaise, sherry, Worcestershire sauce and all salts. Blend until smooth. Add olives. Cover and chill until firm. Shape cheese mixture into ball. Combine parsley and pecans and roll ball into mixture. Cover and chill.
Mix as you would for any cookie recipe. Drop by large tablespoonfuls. Bake at 350° for 12 to 15 minutes.
Brown meat; drain grease. Add rest of ingredients and 1 cup water. Simmer until thickened. Serve with crushed Fritos or any corn chips on top.
Line cookie sheet with single layer of saltines. Melt margarine and sugar and pour over saltines. Bake at 350° for 5 minutes. Remove from oven and put chocolate bits on top. When melted, spread evenly and add chopped nuts.
Brown beef; add chili powder. Combine all ingredients and simmer, uncovered, for 30 minutes until sauce thickens. Serve over a bed of Fritos on a dinner plate.
Mix all ingredients together. Pour into freezing containers, such as ice cube trays. Partially freeze only enough to stick toothpicks in each individual compartment. Return to freezer until frozen.
Spread croutons in a	lightly greased 13 x 9 x 2-inch baking dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms and mustard; mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight.
Cook first 3 ingredients over low heat in a 3-quart saucepan until marshmallows melt. Stir in dates, raisins, walnuts, mixed fruit and cherries. Stir until well blended the mixture of cracker crumbs, cinnamon, nutmeg and cloves. Press into a pan lined with wax paper. Let cool for 2 days. Cover tightly.
Brown roux until very dark brown. Add all other ingredients and 2 quarts of water. Let come to a boil and simmer slow for 40 minutes, then drop in a few slices of lemon.
Combine sugar, butter and milk; cook over medium heat. Bring to boil. Cook exactly 5 minutes (no longer). Remove from heat. Add chocolate chips. Stir until melted, then add marshmallow cream and vanilla. Immediately pour into a 9 x 13-inch buttered pan. Let cool and cut into squares.
Mix all ingredients well. Roll in small balls, place on greased cookie sheet and flatten with fork. Bake at 350° for 15 minutes.
Beat eggs, etc., in blender, adding cream last. Refrigerate and when cold enjoy.
Empty box of raisins into a pot. Add water until raisins are covered. Stir in sugar, cinnamon and nutmeg. Bring to a boil and simmer until raisins are large and soft. Stir in 2 to 3 tablespoons flour, depending on how much water remains in the raisins. Set filling aside to cool.
Preheat oven to 300°. In a bowl, mix all ingredients with fingers until mixture resembles coarse meal. Press mixture into ungreased 8-inch round pan. Use fork to prick decorative wedges in the dough. Bake 1 hour or until brown. Cut into wedges while still hot. Makes 16 wedge-shaped cookies.
Cook spaghetti and drain. Stir in butter, beaten eggs and Parmesan cheese. Form spaghetti mixture into a crust in greased 10-inch pie plate. Spread with cottage cheese. Cook ground beef and onion until done. Stir in spaghetti sauce. Pour meat mixture into spaghetti crust. Bake, uncovered, at 350° for 20 minutes. Sprinkle with Mozzarella cheese. Bake until cheese is melted.
Line a flat ovenproof casserole with heavy-duty aluminum foil. Place the brisket in the casserole. Sprinkle generously with garlic powder, pepper and Worcestershire sauce. Cover with sliced onions. Cover with additional foil and seal edges. Bake at 250° for 1 hour per pound of meat. Remove top foil and drain off fat. Sprinkle meat and onions with brown sugar. Blend the catsup with the hot water and pour over meat and onions. Bake, uncovered, at 350° for another 40 minutes. Slice thinly across the grain to serve.
Cream butter and sugar. Add egg yolks, then dry ingredients alternately with liquids. Add lemon extract, then fold in egg whites. Cook at 300° for 1 1/2 hours.
Combine first three ingredients and firmly press into a 9-inch pie plate and chill. Beat cream cheese at high speed with electric mixer until firm. Add condensed milk, mint candy and food coloring; beat well. Fold in whipped cream. Pour into prepared pan. Cover and freeze until firm. Garnish if desired. Yields one 9-inch pie.
Blend oleo, poppy seed, Worcestershire sauce, mustard and onion together. Split party rolls. Spread top and bottom with mix. Chop very small the ham and cheese. Spread ham and cheese on rolls. Cut into small squares. Wrap in foil. Bake at 400° for 10 to 20 minutes.
Chop and crush Oreos. Cream margarine, sugar and cream cheese. In another bowl make pudding with milk and vanilla pudding mix. Fold in Cool Whip. Then fold in cream cheese mixture. Layer in glass bowl crumbs, filling, crumbs, filling and crumbs. You can decorate the top with artificial flowers to make it look like a plant. I sometimes put the bowl in a basket and it really looks real.
Combine sugar, cocoa, milk and butter in a skillet and bring to a boil. Boil for 1 minute. Remove from the heat and add peanut butter and Quaker oats. Mix well and quickly spoon onto wax paper. When cool, store in refrigerator to keep chocolate from turning white.
Add soda to dates. Pour hot water over them. Cream butter and sugar and add dates, eggs, flour, salt, cocoa and vanilla. Beat well. Add 1/2 cup chocolate chips. Pour in a greased, floured 9 x 13-inch pan. Sprinkle the rest of the chocolate chips and all of the nuts over the top and bake for 40 minutes at 350°.
Cut chicken into 1/2-inch cubes and mix with unbeaten egg white and 1 tablespoon cornstarch.
Mix Jell-O with 2 cups boiling water. Add all other ingredients except sour cream. Pour 1/2 Jell-O mixture in dish and congeal. (Do not put other 1/2 in refrigerator.) After congealed, spread sour cream on top and pour other 1/2 Jell-O mixture on top and congeal.
Thaw frozen broccoli by placing under running water for a few minutes. Squeeze out excess water. Grate cheese and place in microwavable bowl. Add broccoli and cream of mushroom soup. Mix well.
Saute squash and onion until tender; drain well. Add soup and sour cream. Melt margarine; stir in stuffing mix. Spread half the stuffing mix in greased casserole dish. Pour in squash mixture; cover with remaining stuffing mix. Bake at 375° for 45 minutes.
While browning pie crust; mix sugar, cornstarch, salt, egg yolks and milk and cook filling until thick. Add vanilla, butter and coconut and cook filling until butter is melted. Pour into baked pie crust.
In a large bowl, cream together cream cheese and confectioners sugar; add sour cream and vanilla; set aside. In a small bowl, whip the cream, vanilla and sugar; fold whipped cream into cheese mixture. Add cake pieces; set aside. Combine strawberries, sugar and almond extract or liqueur. Layer together in large glass bowl, starting with strawberries, then adding cake mixture. Continue layering, finish with strawberries. Cover with plastic wrap; chill well. Yields 24 servings.
In large bowl, cut butter into dry cake mix; set aside 1 cup. Press remaining mixture into 13 x 9-inch baking pan. Spoon pie filling over cake mixture. In small bowl, combine reserved cake mixture and coconut. Sprinkle over pie filling. Bake at 350° for 45 minutes or until golden brown. Cool slightly before cutting into 3 x 1 1/2-inch bars.
Brown ground beef in skillet; drain off grease. Put ground beef in casserole dish. Chop onion and layer on top of meat. Spread soups over onions. Add frozen Tater Tots to top. Bake in 350° oven for about 45 minutes.
Brown the ground beef. Add taco seasoning mix (as package directions indicate) and let simmer for a short time. Press crescent rolls on bottom and up the sides of a 10-inch pie pan. (Or use a small glass lasagna pan or cake pan.) Sprinkle with 1 cup crushed chips. Spoon meat mixture over the rolls. Spread sour cream next. (If you used a larger pan, increase the amount of sour cream.) Layer chopped onion, tomato and lettuce. Cover with cheese. Top with 1 cup crushed chips. Bake at 375° for approximately 30 minutes.
Mash avocados with a fork and add lemon juice, salt and pepper. In a separate bowl, mix sour cream, mayonnaise and taco mix. On a pie plate or other deep dish plate, arrange as single layers in the following order: bean dip, sour cream mixture, avocado mixture, cheese, tomatoes and olives. Serve as a dip with plain tortilla chips.
In large bowl, dissolve Jell-O with the boiling water, then add combined pineapple/cold water. Stir well. Put in refrigerator to set to a syrup stage (to speed this up, you can put in freezer for about 1 hour). When Jell-O has reached this stage, beat well with electric mixer. In separate bowl, beat cream cheese until fluffy. Gradually add enough of the Jell-O until cream cheese is runny. Add to remaining Jell-O along with the Cool Whip. Beat until fluffy and airy (this stage is important). Then beat in pineapple and fold in walnuts. Pour into either large mold or a dish. Refrigerate to set.
Separate dough into 4 rectangles. Firmly press perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons of cheese. Start at shortest side. Tightly roll up and pinch to seal. Slice each rectangle to 4 equal slices. Place sealed side down on ungreased cookie sheet. Bake at 350° for 18 to 20 minutes or until golden brown. Serve with warm sauce, if desired. Makes 16.
Slice onions 1/4-inch thick. Separate into rings and soak in cold salted water about 30 minutes. Drain and dry on paper towels. Melt butter or margarine and combine with crumbs and seasonings. Mix egg with cold water and beat well. Dip onion rings in prepared crumbs, in egg and again in crumbs. Arrange on greased baking dish and dot with a little extra butter. Cover and bake in hot oven 10 minutes. Uncover and bake about 20 minutes until crisp and brown. Serve immediately.
Steam zucchini 10 minutes. Saute onion and garlic in oil until tender. Remove zucchini from heat; refresh it under cold water. Set aside 12 rounds of zucchini; puree the rest along with the onion and garlic in a food processor or food mill, using some of the stock to moisten. Pour into soup pot along with stock and stir together. Reheat over medium heat and stir in dill and lemon juice. Season to taste. Garnish each bowl with a dollop of yogurt and 3 rounds of zucchini.
Mix first 6 ingredients together well. Pour over wings and set overnight in refrigerator, turning often. When ready to cook place in baking dish and bake in 350 degree oven for about 1 hour or until done. Pour off marinade and let dry 15-20 minutes.
Beat cream cheese, brown sugar, nuts and vanilla together. Spread mixture on serving plate, surrounded by apples.
Beat shortening, sugar and eggs. Add mixed flour, baking powder, soda and salt. Add mashed bananas. Add chopped nuts, if desired. Bake in a well-greased loaf pan 45 minutes at 350°.
Combine apples and cinnamon in bowl. Spoon apples evenly over pizza shell. Drizzle with margarine. Sprinkle with raisins, nuts and cheese. Bake in preheated 375° oven for 15 to 20 minutes or until crust is golden brown. Serve warm or cold.
Mix together the sugar, vinegar, salt and celery salt. Heat to dissolve sugar and salt. Cool and pour over sliced vegetables. Refrigerate 4 or 5 days, then freeze.
Cook beets until tender. Peel and cut up. Boil 4 cups of water (use same water that beets were cooked in). Combine sugar and vinegar. Bring to boiling point. Add beets and cook until hot. Fill jars with beets, add juice and 1/2 teaspoon of salt then seal.
Line a 10 x 6 x 2-inch pan with vanilla wafers. Melt 4 Milky Ways and 2 tablespoons milk over hot water. Stir until smooth. Cool.
Beat egg whites until foamy, adding sugar 1 teaspoon at a time. Beat until very stiff. Add vanilla and food color (if desired). Fold in nuts and chocolate chips. Drop by teaspoonful on cookie sheet that has been lined with foil. Put in preheated 300° oven and turn oven off. Leave in oven until cool or overnight.
Cover bread crumbs with milk for 5 minutes. Add sugar, eggs, butter, salt and vanilla. Mix well. Pour into a buttered pan. Bake 1 hour at 325°.
Mix flour, sugar, salt and 1/4 cup milk on top of double boiler. Scald remaining milk and add to mixture. Cook over hot water until thick. Beat the egg yolks slightly and add a little of hot mixture. Stir egg mixture into cream filling. Cook 2 minutes longer. Add butter and vanilla. Spread 3/4 cup coconut in bottom of baked pie shell. Pour cream filling over it. Cover with meringue and sprinkle the remaining 1/4 cup coconut over its top before browning. Can use microwave until thick, stirring frequently.
In a large skillet, cook beef, onions and green peppers until beef is browned and vegetables are tender. Drain off excess fat. Stir in cumin, jalapeno peppers, garlic salt, salt and pepper. Stir in chopped tomatoes with liquid, chopped olives and raisins. Sprinkle flour over mixture; stir until blended. Heat to boiling, stirring constantly; boil one minute.
Combine beef, bread, half onion, 1 1/2 teaspoons salt and pepper. Mold into balls. In Dutch oven, combine remaining onion, sugar, raisins, kraut, gingersnaps and tomato sauce. Add meat balls; simmer for 1 1/2 hours.
Cook cabbage in boiling salt water until tender; drain thoroughly. In large skillet, saute onion in 5 tablespoons margarine until tender. Add soup and mix well. Add cheese. Heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer to an ungreased 2-quart baking dish.
Squeeze pulp from skins of grapes until you have enough to make 1 1/2 cups pulp. Save skins. Put pulp in pan over a slow heat until seeds begin to separate from pulp. Strain through a sieve. Add skins to the strained pulp. Add sugar and flour. Mix together. Bake between 2 crusts for 45 minutes at 325°.
Mix all ingredients thoroughly. Pour into greased baking dish. Cook at 300° 45 minutes or until golden brown.
Mix together and eat! Very good with sliced apples or fruit. For color add 1 dry pkg. of kool-aid.
In a 10-inch skillet brown ground beef; drain off fat. Stir in pork seasoning from noodles, stewed tomatoes and corn. Break up noodles; stir into beef mixture. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until noodles are tender.
Cook spinach and drain well. Boil tortellini until they rise to top of pot of water. In a medium saucepan, melt butter and add Milnot; stir. Gradually add the shredded Monterey Jack cheese. Sauce will be thin. Mix the spinach into the sauce, then add tortellini and put in a 9 x 13-inch casserole pan. Top with Mozzarella cheese. Bake 20 minutes at 350° until Mozzarella begins to turn brown and bubbly. (Can make night before).
Sort and wash beans; place in a Dutch oven. Add ham bone and water; bring to a boil, and boil 3 minutes. Remove from heat and let stand 1 hour. Return mixture to a boil, cover, reduce heat, and simmer 3 hours. Remove ham bone; remove and discard fat and bone. Shred meat, and return to bean mixture. Stir in onion and next 11 ingredients. Bring to a boil; reduce heat, and simmer 1 hour. Remove 1/2 cup beans; mash beans and return to Dutch oven, stirring well. Serve beans over rice. Top each serving with green onions. Yield: 10 cups.
Brown hamburger and onion together. Add remaining ingredients and simmer 10 minutes. Line a large casserole dish with 1 package of flour tortillas. Pour meat mixture over and sprinkle with grated cheese. Bake at 350° until bubbly.
Sprinkle sugar over apples. Add egg whites and beat with electric beater until light and frothy. Pour into freezer tray and freeze. Serve in dessert dishes topped with warm vanilla pudding.
In saucepan, combine sugar, salt and flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Add yolks; cook 2 minutes longer. Remove from heat. Stir in lemon juice and rind, butter and vanilla. Pour in pie shell. Make meringue; spread on pie. Bake for 10 minutes in 450° oven. Reduce heat to 350° for 45 to 50 minutes; cool.
Mix together cherry pie filling and pineapple. Spread to cover bottom of baking dish. Sprinkle cake mix. Dot with margarine. Bake at 350° until golden brown.
In a large bowl, stir together the first 5 ingredients. In mixer bowl, beat together margarine and sugar on low speed of mixer until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1-inch balls; place on ungreased cookie sheet. Press down center of dough with thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie. In small saucepan, combine chocolate pieces and sweetened condensed milk; heat until the chocolate is melted. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry. (Frosting may be thinned with additional cherry juice, if necessary.) Bake in a 350° oven about 10 minutes or until done. Remove to wire rack; cool. Makes 48 cookies.
Boil sugar, syrup, butter and water until it spins a long thread. Pour this on corn and shape into balls.
Lightly brown meat in a 10-inch skillet at 350° on a temperature controlled burner; drain off any excess fat. Sprinkle 1/2 of spaghetti sauce mix over meat. Spread cottage cheese in layer over meat. Arrange uncooked noodles over cottage cheese. Sprinkle with remaining spaghetti sauce mix, basil, parsley flakes and salt. Add tomatoes with liquid and spread over noodles, being sure all is moistened. Cover tightly and cook at 225° on temperature controlled burner for 25 to 30 minutes. Sprinkle cheese over top; cover and let stand for 5 minutes before serving. Makes 6 servings.
Clean and wash pinto beans. Put almost a gallon of water in large stewer or pressure cooker. Put the beans in the water. Add bacon grease or shortening, chili powder and black pepper. Cook 45 minutes to an hour in pressure cooker or simmer until tender. If using a stewer, cook for about 2 to 3 hours. When done, add tomato sauce and salt. Simmer until desired thickness is reached. (Delicious served with Chili Relish.)
Spread bread dough out on cookie sheet like pizza dough. Brown and drain sausage. Sprinkle sausage and cheese on dough; cut in half lengthwise and roll up like jelly-roll. Bake at 350° for 15 to 20 minutes. Cool slightly and slice.
Mix ingredients together and make into patties. Put in 2-quart baking dish and bake 30 minutes at 350°. Pour off fat. Add 1/2 cup water to remaining mushroom soup; pour over patties. Bake 10 minutes.
Mix all the ingredients except the Jiffy cornbread mix. Be sure to add it last. Grease a 9 x 13-inch casserole dish. Bake at 400° for 15 to 20 minutes.
In a heavy kettle or pot, heat 2 cups water with 2 teaspoons salt. When water is at a rolling boil, add rice. Stir and bring to a second boil. Let it cook, uncovered, at high heat until water is absorbed (about 5 to 8 minutes). Add 3 tablespoons olive oil. Stir and simmer, covered, on low heat for 10 minutes more or until tender.
Cream butter, sugar and egg yolks with dash of salt. Add extract and flour; mix well. Put in cookie press. Bake at 350° to 375° for 10 minutes.
Combine and put in coffee jar. Store in cabinet until ready to use. When ready, add hot water to cup and stir. Amount of mixture added to cup of water may vary according to taste.
Form into balls. Press flat. (Dip in extra flour, if desired. It makes it crunchier.) Fry in oil over low heat until golden brown on both sides, about 6 to 8 minutes.
Mix sugar, eggs, butter and spices. Add raisins, coconut and pecans. Mix well. Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes.
Mix together and add 1 cup pecans. Bake at 400° for 1 hour and 10 minutes.