HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small mixing bowl, combine mayonnaise, olives, onions, relish, celery, oil. hot sauce, Worcestershire, salt, Grey Poupon and lemon juice. Mix together thoroughly.
Sift cake and pudding mixes together. Add eggs, milk, whiskey and oleo. Beat long and hard by hand. Add butterscotch morsels and walnuts, reserving 1/2 cup of each. Pour batter into a prepared 13 x 9 x 2-inch pan and sprinkle remaining morsels and nuts over the batter. Bake at 350° for 46 to 60 minutes. The bottom of the cake becomes the topping and it's easy to scoop out pieces with a spatula.
Stir together dry ingredients. Combine egg, milk and oil, then add to flour mixture all at once. Stir until blended. Pour 1/4 cup batter onto a hot lightly greased griddle. Cook over medium heat. Sprinkle fruit or nuts just before turning.
Brown pork chops slowly on both sides in amount of hot shortening; season with salt and pepper. Add a little hot water if desired. Cover tightly. Cook over low heat about 45 to 60 minutes or until tender. Make gravy from pan juices if desired.
Mix all ingredients together. Roll and cut with a glass and bake separate. Bake at 350° for 10 to 12 minutes. When cool, ice with raspberry jelly and put together.
Layer chicken and onions in baking pan and salt to taste. Combine remaining ingredients and pour over chicken. Bake at 350° for 2 hours, basting occasionally. Quick and tasty; even after a hard day at school.
When mixed, it should be like play dough. Shape into your favorite shapes or use molds.
Cream shortening and sugar; add eggs. Mix well. Sift together and add dry ingredients. Mash bananas with fork and blend in first mixture with lemon juice and nuts. Bake for 55 minutes at 325° in loaf pan. Makes good muffins; bake about 20 minutes.
Melt oleo and beat eggs before combining with other ingredients. Bake 60 minutes at 350°. Use casserole dish equivalent to 10 x 10 x 2-inch.
Fill a fryer or a deep pot halfway with oil. Heat oil to 350°. Sprinkle both sides of each catfish with salt and Old Bay seasoning. In a separate bowl, combine flour and cornmeal. Dredge catfish in flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.
Simmer together 1 to 1 1/2 hours. Makes 2 quarts.
Preheat oven to 350°. In 5-quart Dutch oven, melt butter over medium heat. Add noodles and cook, stirring constantly, until noodles are crisp and light brown, about 5 minutes. Add rice, water, soy sauce, broth, undiluted onion soup, water chestnuts and chicken. Mix well.
Mix salad dressing, cheese and onion. Spread thickly on bread; cut crusts off white bread. Sprinkle with parsley flakes. Toast brown under broiler. Serve hot.
Melt oleo in hot buttermilk. Add brown sugar and stir until sugar is dissolved. Beat in eggs and vanilla. Sift together flour, cocoa and soda. Blend with other ingredients. Pour into rectangular 2-inch deep pan, lightly greased. Bake 30 minutes at 350° or until done. Remove cake from oven and spread with glaze. Serves 20 to 24.
Cream the butter and sugar. Add sifted flour and eggs. Add nuts. Stir. Put through a cookie press. Bake for 7 to 10 minutes in a 400° oven. Makes about 6 dozen cookies.
Lightly butter bottom of 13 x 9-inch pan and cover with vanilla wafer crumbs. Mix raspberry jello with boiling water. Add vanilla ice cream. Stir until ice cream is melted. Add crushed pineapple and diced walnuts. Pour into pan. Cover top with more wafer crumbs. Refrigerate 3 to 4 hours.
Saute onions in the 1/4 cup butter until tender, but not brown in large soup pot. Blend in flour to make a pasty substance. Gradually add chicken broth or bouillon to flour mixture stirring out lumps. Bring to a boil. Add salt, broccoli and cream. Cook and stir about 30 minutes. Freeze or refrigerate until serving time. This soup is better the second day.
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast into warm water. Stir to dissolve. Add milk mixture, eggs, 3 cups flour, beat until smooth.
Mix together cheese, pecans and garlic. Blend the cream cheese and salt into mixture. Roll into balls and dust with paprika. Cover and keep in refrigerator.
Melt butter or margarine in heavy pan. Add flour to make a light roux, cooking approximately 1 minute (don't overcook). Gradually add milk, stir in potatoes, onion, salt and pepper. Cook over medium heat, stirring frequently (don't let mixture scorch) until mixture is thickened and potatoes are done. Serve warm. Makes 5 cups. Can be doubled.
Mix together soup, sour cream and chilies. Set aside. Brown hamburger with onion. Warm tortillas in a frying pan with butter to soften. On each tortilla, add some of the soup mixture, some of the hamburger and some of each of the cheeses down the center. Roll to seal.
Mix together the cream cheese, peanut butter, powdered sugar and Cool Whip. Pour into graham cracker crust. Freeze. Serve frozen.
Mix all ingredients. Cook 10 to 12 minutes. Pour into jars, seal and store.
Cook lasagna noodles according to directions and drain. Brown beef, onions and garlic in skillet. Drain. Add tomato sauce, tomato paste, spices, salt, pepper and 1 1/2 cups water. Simmer 30 minutes, stirring occasionally. Alternate layers of noodles, meat sauce and cheeses in 9 x 13-inch pan. Bake at 350° for 30 minutes.
Melt shortening. Add sugars. Cream well. Add eggs. Mix until smooth. Add vanilla. Sift flour, soda, baking powder and salt together. Add oatmeal, cereal, coconut and nuts. Form balls and press down. Bake in 350° oven for about 12 minutes.
Chill potatoes and mash or rice them. Add all other ingredients blending and rolling out 6-inch tortillas of potato on floured surface. Bake on griddle until brown spots begin to appear. Serve with butter.
Combine water, butter, 1 teaspoon sugar, salt and nutmeg in 2-quart saucepan. Heat over medium-high heat until butter is melted, stirring occasionally. Increase heat to high. Bring to a full rolling boil. Add flour all at once to saucepan; remove from heat. Beat with wooden spoon until mixture forms smooth, thick paste. Cook and stir over medium-high heat 1 to 2 minutes until mixture pulls away from side of pan and forms a ball and a film forms on bottom of pan. Add eggs, one at a time, beating vigorously after each addition until dough is smooth and shiny. Stir in vanilla. Let dough stand at room temperature 15 minutes.
Soften sherbet at room temperature for 10 minutes before using. Mix fruit punch and Sprite in punch bowl. Add sherbet, floating on top. Let set for a few minutes. Stir again and serve.
Slice onions into rings. Saute in margarine. Pour onions in greased casserole dish. Sprinkle with Parmesan cheese. Top with cracker crumbs. May be put in layers. Bake at 325° for 30 minutes.
Preheat oven to 375°. Combine flour, soda and salt in a small bowl. Beat butter, sugar, brown sugar and vanilla in a large bowl. Add eggs. Beat in flour mixture. Stir in chocolate chips, M&M's and nuts. Drop by rounded tablespoonful onto ungreased baking sheets. Bake for 8 minutes.
Mix lemon Jell-O with 1 cup of hot water until dissolved. Add 1 can stewed tomatoes and let set. Serves 4.
Chop all but the white ends of the green onions and the Armour dried beef and put in a bowl. Add the softened cream cheese and mix well. Shape into a ball and refrigerate until firm. Roll cheese ball in desired coating: chili powder, paprika, chopped nuts, seasoned pepper, chopped parsley, etc. Serve with crackers.
Mix all ingredients. Pour in unbaked pie shell. Bake in 350° oven for 45 to 50 minutes.
Bring the peanuts, Karo syrup, pinch of salt, sugar and milk to a boil, then simmer for 1 hour. Stir occasionally. Add the vanilla, food coloring and butter. Beat until thickened. Drop by tablespoonful onto waxed paper.
Follow directions on cake mix; bake cake in a 9 x 13-inch pan. In a separate pot, cook milk and sugar together; boil for 5 minutes. Stir all the time. Take off stove; add marshmallows. Stir until melted. Add coconut. Pour this on top of baked sheet cake, then cover cake with icing.
In 2-quart casserole, place beef. Microwave at High 5 to 6 minutes, stirring after 3 minutes. Drain beef and remove from casserole.
Combine graham cracker crumbs, peanut butter, 3/4 cup butter and powdered sugar. Work well with fingers and press into a 9 x 13-inch pan. Combine remaining butter, milk and brown sugar in a small saucepan; boil for 1 minute. Add chocolate chips and stir until smooth. Spread on top of first mixture. Let cool and cut into squares. Makes 32 (1 1/2-inch) squares.
Place all ingredients in blender container or food processor; process until blended. Makes 6 servings.
Pressure cook the chicken until tender and save the broth to use. Cook celery and onion in a small amount of butter until tender. Mix other ingredients and pour in greased baking dish. Bake, covered, for 30 to 40 minutes (then uncover and finish baking an additional 10 minutes). Bake at 350°.
Thaw crab and drain. Mix these 5 ingredients in a large bowl. Place in a large, shallow casserole 12 x 10 x 1 1/2 inches. Melt butter in a large frying pan. Stir in stuffing and mix well. Spread stuffing mixture on top of crab mixture. Bake 30 minutes at 350°. Serves 10.
Stir together in a small bowl the small jars of jelly and mustard. Microwave mixture on High setting 2 to 3 minutes, until stirred smooth. Stir together frankfurter pieces and sweet-tart sauce in 3-quart casserole dish. Microwave on High setting 6 to 81 minutes, stirring after 4 minutes. Serve immediately or transfer to a chafing dish, if desired. Makes about 80 hors d'oeuvres.
Put cake mix and pudding mix in bowl, add oil, water, rum and eggs and beat until smooth. Grease and flour a 12-cup Bundt pan and sprinkle with nuts. Pour in batter.
Heat oil in a large skillet on medium heat. Add onion, celery, green pepper and carrots. Stir-fry until softened. Add meat. Cook and stir until lightly browned. Stir in ketchup, water, chili powder, salt, pepper and hot pepper sauce. Simmer, uncovered, on low heat 15 minutes or until thick enough to spoon on buns. Makes 8 servings.
Sprinkle gelatin over cold water in a mixing bowl; set aside 5 minutes to soften. Add to boiling water in saucepan, cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend.
Sift cornmeal, flour, baking powder, garlic salt and salt together in a bowl. Add egg and milk to cornmeal mixture. Stir until well mixed and set aside for 5 minutes. Add more milk if needed and drop by small spoonfuls into hot oil in skillet. Fry until golden brown.
Mix dry ingredients and add liquid ingredients slowly. Mix well. Store in a tightly covered bowl in refrigerator. Roll out on a lightly floured surface; cut into biscuits and put on a greased pan. Bake at 425° for 15 minutes. Dough will keep in refrigerator for 2 weeks. You can use as much as you want each time.
Combine vegetables with mayonnaise and mustard. Split pita bread; fill with vegetable mixture. Add lettuce, if desired. Serves 4.
To make filling: Grind raisins and walnuts together. Add 4 teaspoons flour, 1 cup sugar and water. Cook until thick and set aside to cool.
Mix all ingredients in a gallon milk jug. Freeze overnight. Thaw to a slushy consistency. Shaking the jug every 15 minutes will help.
Use small, tender pods of okra, leaving a little stem on. Put dill, pepper and mustard seed in jar first; pack okra. Boil water, vinegar and salt until salt dissolves. Pour into sterilized jars; seal. Put in hot water bath and boil for 5 minutes. Yields 5 pints.
Cook sugar, syrup, water, oleo and vanilla. Cook until mixture threads, but not brittle. Add soda and pour over popped corn. When slightly cool, make into balls.
Pound meat until 1/4-inch thick with mallet. Flour the meat; dip into salted beaten eggs, then into bread crumbs. Fry in deep hot oil until done, 7 to 10 minutes. Drain on paper towel. Serve.
Mix the first 2 ingredients. Mix avocados with lemon juice. Mix sour cream, Worcestershire sauce and garlic salt. Spread on tray the bean tip, avocado mix, then sour cream mix. Then top with last 5 ingredients as topping.
Prepare whipped topping. Mix with 1 cup of milk as directed on package using large mixing bowl. Add remaining milk and pudding mix. Beat on high for 2 minutes, scraping bowl occasionally. Fold in coconut. Spoon in crust. Chill at least 4 hours.
Cut bananas into 1-inch lengths. Dip in thawed lemonade concentrate (undiluted). Roll in coconut flakes. Serve on toothpicks.
Pour first 4 ingredients in percolator. In the top of the percolator, put the cinnamon sticks, cloves and red hots. Let perk.
Toss cooked macaroni in 2 tablespoons oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Cover and cook on low for 3 to 4 hours; stir occasionally.
Butter an 8 x 8 x 2-inch baking pan. Set aside. Butter the sides of a heavy 2-quart saucepan. In saucepan, combine sugar, sour cream and butter. Cook over medium-high heat to boiling, stirring constantly, with a wooden spoon. Clip a candy thermometer to side of pan. Reduce heat to medium. Continue to cook to 238° (soft ball stage), stirring occasionally. Mixture should boil at moderate, steady rate over entire surface. Remove from heat. Chop almond bark into pieces and stir in. Add vanilla, stirring until coating is melted. Add walnuts, stirring until smooth and mixture starts to thicken (about 3 minutes). Pour into pan. Score candy while still warm into 1-inch pieces. Cool until firm. Cut into pieces. Store in tightly fitting container.
Quarter tomatoes and put spices in with them. Boil for 2 hours (taste). Makes 4 pints (hot jars).
Blend mustard with a little vinegar. Add remaining vinegar, water and spices. Cover; heat to boiling, then simmer 10 minutes. Pour over onions and eggs. Cover and refrigerate overnight. I usually keep in 1/2 gallon canning jar in fridge. Keeps about 1 month. As eggs are eaten, more can be added. Change brine every month.
Mix first layer together (1 stick margarine, 1 cup flour and 1/2 cup chopped nuts). Press into Pyrex dish. Bake at 300° for 25 minutes. Let cool and dry.
Combine milk, sugar, biscuit mix, eggs, oleo and vanilla in electric mixer. Blend on low speed for 3 minutes. Pour into greased 9-inch pie plate. Let stand about 5 minutes. Sprinkle with coconut and bake in 350° oven for 40 minutes.
In bowl, add soup, onion, spices and milk and mix. Add sliced mushrooms and diced green pepper; stir. Boil noodles to only 3/4 cooked. Drain and add to mixture, then add tuna and frozen peas, stirring gently into even chunks.
Simmer onion and green pepper; add hamburg and brown. Core and crush tomatoes and add to mixture. Add remaining ingredients. Simmer 1 hour.
Drain fruit cocktail; place in large bowl. Sift sugar, baking soda, sifted flour and salt. Add dry ingredients to fruit cocktail. Add butter and egg. Fold mixture carefully to keep from mashing fruit. Spread mixture in a 9 x 12-inch pan. Sprinkle with brown sugar and nut meats. Bake at 350° for 30 minutes. Serve with Cool Whip or Lemon Butter Sauce.
Cream together sugar, eggs and shortening. Dissolve baking powder and soda into buttermilk. Mix well. Add plain flour to make a soft dough. Roll, cut and bake in 350° oven.
Cream the cream cheese that has been softened. Whip Dream Whip as directed. Add sugar and cream cheese; whip again. Add well drained fruit, nuts and marshmallows. Stir until well mixed. Pour into a glass dish and freeze.
Mix butter, sugar and molasses. Then add dry ingredients and grape juice and stir to mix well (very stiff dough). Cover and keep in cool place at least 3 days to ripen. Roll very thin (use a cloth-covered, floured board and plenty of flour). Cut with fancy cutters.
Crush crackers; mix all ingredients. Pack in cake tin (about a 5 pound size). Refrigerate at least 24 hours before cutting cake.
Mix ground beef, bread crumbs, 1 small can tomato sauce (reserve 1/4 cup), Worcestershire sauce, egg, onions, salt and pepper. Spread into iron skillet. Mix remaining ingredients for topping. Pour over meat loaf. Bake at 350 degrees for 45 minutes to 1 hour.
Mix soda and sour cream together and set aside. Cream butter with sugar until light and fluffy. Add eggs, one at a time, beating after each. Add flour and sour cream alternately to butter mixture. Stir in bananas, chocolate chips, vanilla and salt. Bake in a loaf pan at 350° for 40 to 45 minutes. Freezes well. (Does better in two smaller loaf pans or 6 mini loaf pans; adjust cooking time.)
Put tomatoes in large bowl; cut or tear. Add other ingredients (vinegar and oil last). Mix well and refrigerate. Serve with corn chips.
Add oil, sugar and zucchini to beaten eggs and blend. Combine dry ingredients and add to egg mixture. Stir well. Blend in chocolate and nuts. Bake in well-greased 9 x 13-inch pan at 350° for 1 hour. Cool and frost.
Mix ground beef, bread crumbs, salt, pepper and onion together and make into small balls. Place in frying pan with melted butter and let brown. Drain grease. Combine remaining ingredients and mix well. Pour over meatballs. Simmer for 1/2 hour on low heat.
In large skillet or flat pan mix cornstarch and sugar. Mix in milk. Stir constantly until mixed. Turn on heat, stir constantly so it does not stick. When it comes to full boil take off heat. Add vanilla. Cool.
Fry meat. Add onion, salt, pepper and rice. Add soup and water. Mix well.
Mix flour and sugar together. Combine oleo, oil, water and cocoa in a saucepan and bring to a boil. Pour chocolate mixture over flour mixture and mix well. Dissolve baking soda in buttermilk.
Combine cream cheese, sugar, milk and coconut in a blender container. Cover and blend at low speed for 30 seconds. Fold into whipped topping. Add extract. Spoon in Ready-Crust pie crust. Freeze until firm, about 4 hours. Let stand at room temperature about 5 minutes (or longer for softer texture) before cutting. Store leftover pie in freezer.
Preheat oven to 375°. In a small pot, mix all sugars, lemon juice, margarine and cinnamon. Boil for 1 minute. Set aside 1/4 cup. Place remaining mix in bottom of round cake pan. Sprinkle in nuts and/or raisins, if desired.
Mix all dip ingredients together with mixer. Refrigerate. Scoop out center of rye boat or round and make dipping pieces with them. Fill hole with dip and serve with bread pieces.
Cook rice in chicken broth until soft. Strain liquid into another pot. Puree the rice in a blender with a little broth. Return it to the pot. Add hot milk or cream. Salt and pepper. Simmer a few minutes.
Cream margarine and sugar. Add eggs one at a time beating after each addition. Add vanilla wafers, alternating with milk. Add pecans and coconut if desired. Pour into greased and floured tube pan. Bake at 325 degrees for 1 hour 15 minutes.
Dissolve raspberry and lemon jello in boiling water. Stir in frozen raspberries, breaking up large pieces with fork. Stir in cranberry relish. Slowly pour in lemon-lime soda; stir gently. Turn into a 6 or 6 1/2-cup ring mold. Chill until firm. Unmold on lettuce-lined platter. Makes 8 to 10 servings.
Preheat plenty of peanut oil in electric deep-fryer, set at 375°.
Clean and core cauliflower, then cut up into bite size chunks. Place in a large bowl. Add onions, peas, celery and cashews. Pour dressing over all ingredients, then toss. Chill for 3 hours, stirring every hour. Serves 6 to 8.
Mix all ingredients well. Bake in an iron skillet at 450° for 40 minutes.
Microwave caramels and water in medium bowl on High for 1 minute and 30 seconds. Stir. Continue microwaving 30 seconds to 1 minute or until sauce is smooth, stirring every 30 seconds. Pour over popped corn; toss until well coated. Spread onto greased cookie sheet. Let stand until set; break apart.
Microwave marshmallows and 2 tablespoons milk in medium microwavable bowl on High for 45 seconds. Stir. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool. Stir in 1 cup of the whipped topping. Pour 2 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 1 minute or until thickened. Stir in remaining 1 1/2 cups of whipped topping. Spoon into crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours or until set. Drizzle with chocolate topping just before serving.
Day before serving, soak beans in cold water, covered, overnight. Water should cover beans completely. Next day, drain beans in colander. Rinse under cold water. Turn into 6-quart kettle. Cover with 5 cups cold water. Add onion, bay leaves, salt, pepper, ham bone and leftover ham. Bring to boiling. Reduce heat and simmer 1 hour or until beans are tender. Add more water as needed. Remove ham bone and bay leaves.
Wash chicken. Place in 9 x 12-inch glass baking dish. Lay strips of Swiss cheese over the chicken. Pour spaghetti sauce over the chicken and cheese. Sprinkle over croutons. Bake at 375° for 45 minutes to 1 hour. Great with rice or pasta.
Soak beans in hot water in a large saucepan for 1 hour. Drain. Add water to cover, about 3 inches. Place over high heat, bring to a boil, turn down to a simmer, and cook until tender. Drain. Add Italian dressing while beans are warm. Marinate 2 to 4 hours, then add remaining ingredients and marinate overnight.
Marinate chicken in Italian dressing for 30 to 45 minutes. Place chicken under the broiler until it's nearly cooked. Then sprinkle onions and tomato over chicken and top with cheese.
Mix together cake mix, flour and gelatin. Add vegetable oil, water, eggs and strawberries. Mix well. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 25 to 30 minutes or until they test done.
Cook macaroni; drain, cover with cold water until the macaroni swells up. Grate cheese. Beat the egg, then add the milk, flour, salt and pepper. Beat with a fork until there are no lumps of flour.
Mix the flour, nuts and oleo and spread in 9 x 13-inch pan to make crust. Bake at 350° for 15 minutes. Cool.
Dissolve Jell-O in boiling water. Add sherbet and stir until melted. Add oranges and pineapple. Pour into 5-cup mold and refrigerate until set. (I used the juice from the pineapple and oranges, plus water to make 2 cups.)
Soften cream cheese and mix with sour cream. Mix in taco seasoning. Add refried beans, onion and Tabasco sauce. Sprinkle with cheese. Bake in 350° oven until bubbly 20 to 30 minutes. Cover for the first 15 minutes. Serve with chips.
Mix all ingredients together. Bake at 350 for 45 minutes. Top with ketchup and let it sit in the oven for a few more minutes.
Brown pork chops on both sides, then place in a baking dish. Place a layer of onions on top, then place a layer of potatoes. Repeat until all ingredients have been used. Add 1/2 can of water to the can of mushroom soup; mix well. Pour over casserole and cover with aluminum foil. Bake for 1 hour at 350°.
Boil chicken until tender and debone. Line bottom of an 8 x 10-inch baking dish with chicken. Crumble Doritos on top of chicken. Sprinkle onions on top of Doritos. Mix cream of chicken and cream of mushroom soups with 1 cup chicken broth and Ro-Tel. Warm this up and pour over ingredients in dish. Put in a 450° oven for 15 minutes. Remove from oven. Sprinkle on cheese and cook for 10 minutes or until cheese is melted.
Dissolve gelatin in boiling water. Add pineapple, marshmallows and strawberries. Place in refrigerator and chill until set.
Mix Jell-O and water. Add frozen strawberries; stir until strawberries are thawed. Add bananas and crushed pineapple. Put 1/2 of this mixture into a 13 x 9-inch pan, then put in freezer to jell quickly. Set the other half aside. Mix the cream cheese, sour cream and nuts. Add to the first layer of Jell-O mixture, spreading evenly. Then add the other half of the Jell-O mixture. Put in the refrigerator to jell.
Mix well the first 3 ingredients and spread in bottom of Pam sprayed 11 x 14-inch pan. Mix cream cheese, eggs and sugar well and pour over crust. Sprinkle nuts over cheese mixture. Sift remaining 1/2 cup powdered sugar over all. Bake at 350° for 35 minutes.
Mix all ingredients in a bowl and roll into balls the size of a walnut. Put on cookie sheet and cook at 350° for 20 to 25 minutes.