HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in hot water. Add softened cheese, mayonnaise, horseradish and salt. Beat with beater until smooth. Add lemon juice. Chill until partially set. Stir in cucumbers and onions. Turn into a ring mold. Chill until set.
Boil, peel and dice potatoes. Fry bacon and drain on paper towels. To bacon drippings, add onions and saut until tender. Add flour, sugar and celery seed. Blend until smooth; add water and vinegar. Simmer until thickened. Fold in potatoes. Crumble bacon and fold in. Cover and simmer 30 to 40 minutes, stirring often. Even better the next day!
Mix well. Dip your favorite fruit (strawberries, bananas, oranges, apples, etc.). Enjoy.
Combine all ingredients and mix gently. Cover and refrigerate at least 12 hours before serving.
Bake and cool pie shell. Place apricots in small saucepan and cover with Grand Marnier. Place pan over medium heat, boil, cover, turn off heat and leave pan on burner.
Melt butter and add crumbled sausage to brown. Add onions and cook until tender. Add 1 can Great Northern beans. Add 1/2 can water. Cook for about one hour.
Put bottom crust in (9-inch) pie plate. Break crackers coarsely into crust.
Cream butter with sugars. Add eggs and beans. Cream all together. Put in unbaked pie crust. Sprinkle pecans on top and bake at 375° for 45 minutes or until done.
Blend all ingredients. Roll out in small balls and press down with fork. Bake for 8 to 10 minutes at 375°.
Cream the butter thoroughly. Add grated cheese, sifted flour, salt and Tabasco sauce. Work up well and roll out very thin. Cut with a fancy cutter and top with pecan half. Bake 10 minutes at 350°.
Mix sugar, milk and egg; add melted Crisco. Add flour, salt, baking powder and spices, which have been sifted together, to the liquid mixture. Combine the two mixtures lightly. Drop from a teaspoon into deep Crisco, heated to 365° or until an inch cube of bread browns in 60 seconds. Fry doughnut balls until brown and cooked in the center (about 4 minutes). Drain on absorbent paper. Roll in powdered sugar, if desired.
Mix well. Salt to taste. Let stand for 1 hour and drain well. Bring to a boil the vinegar, sugar, mustard seed and celery seed. Pour mixture over drained squash. Bring back to boil for a short time (until peppers lose bright color). Remove from heat and put in hot sterilized jars. Makes 3 pints.
Pour contents of cans into pot. Simmer, stirring occasionally, until cranberry sauce is melted. Gently put meatballs into sauce and simmer until meat is cooked. Mushrooms (fresh or canned) may be added, if desired. Good served over rice.
Wash and drain dry beans. Place in crock-pot. Fill crock-pot 3/4 way with water. Place hock in beans. Cook on low for 6 to 8 hours. When beans are almost done, season with salt and pepper. Stir occasionally while cooking.
Combine scalded milk, margarine, sugar and salt. Cool to lukewarm. Soften yeast in 1/3 cup lukewarm water. Stir and combine with cooled milk mixture. Add 1/2 flour and the beaten eggs; beat well. Add enough of the remaining flour to make a soft dough. Turn out on a lightly floured board and knead, about 10 minutes or until smooth and satiny.
Mix first 4 ingredients together and cook over medium heat, stirring with a fork to break up the meat until lightly brown. Add other 9 ingredients, mixing well. Turn into a greased casserole dish. Cover and bake in the oven at 375° for 45 minutes. Stir once or twice during cooking. Makes about 6 servings.
In a hot pan, saute the garlic, bay leaf and tomatoes for 15 to 20 minutes. Add sugar, basil, salt and pepper to taste.
Cook spaghetti. Saute mushrooms. Add to spaghetti; mix in almonds. Make a sauce with butter, flour and chicken broth. Warm whipping cream. Add to sauce. Cut up chicken in separate bowl. Pour half of sauce over chicken, other half over spaghetti. Put spaghetti in greased casserole. Pour chicken over and toss gently. Sprinkle almonds over top. Bake 20 to 30 minutes at 375° or until golden brown on top.
Combine all ingredients in a big pot; stir well. Cover and simmer gently at least 30 minutes, stirring occasionally.
Combine all ingredients, except garlic, and cook until thick, about 2 hours. Then add garlic.
Mix batter and put half in a greased and floured 9 X 13 pan for 35 to 40 minutes. Spread pie filling over top. Then dot with remaining butter. Bake at 350° for 35 to 40 minutes. While warm drizzle with powdered sugar frosting, canned frosting, or cooked white icing.
Add onion, turnip and celery to meat. Pan fry all ingredients in butter for 5 to 10 minutes. Add salt, pepper, garlic, thyme, sage to taste and 1/2 cup red wine. Line a casserole dish with meat mixture. Place mashed potatoes on top. Bake at 400° for 40 to 50 minutes.
Melt together margarine, peanut butter and chocolate chips. Put cereal into a large bowl. Pour chocolate mixture over it. Stir around until cereal is all covered. Place 1/2 box powdered sugar into a large brown paper bag. Pour cereal mixture into bag and top with remaining 1/2 box of powdered sugar. Roll bag in hands or shake until all covered.
Cut cheese into 1/4-inch thick slices. Place cheese on ovenproof skillet. Broil approximately 7 minutes. The cheese should be just soft and the surface should bubble slightly. Pour Metaxa over cheese and flame. Squeeze lemon over cheese. Serve immediately with Greek bread.
In a large bowl, beat 1 egg slightly. Add sugar and salt. Add vanilla and 1 cup of milk or a little more. Mix well, then stir in enough clean snow to make it thick. Eat at once.
Mix first three ingredients together with a mixer. Add eggs one at a time. Blend well, then add Parmesan cheese and oil. Continue to blend well. Grease a 10-inch pie plate. Pour mixture in. Top with grated Mozzarella cheese. Bake at 350° for 30 to 60 minutes.
Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients. Add to cream mixture alternating with banana, blending well after each addition. Stir in nuts. Pour into greased loaf pan. Bake at 350° for 50 minutes. Cool. Wrap and store overnight.
Saute onion in a little oil. Add ground beef, salt, pepper and oregano. Cook until beef is browned. Drain fat. Put meat in large mixing bowl. Add milk, catsup, bread crumbs and 3/4 of the cheese. Mix and put in baked pie shell. Mix Worcestershire sauce with remaining cheese and spread on top. Cook 20 minutes at 350°.
Saute onions in 1/4 stick margarine; add soup, sour cream and cheese until cheese is melted. Break up potatoes into small pieces; place in 9 x 13-inch greased casserole. Sprinkle with salt and pepper. Pour mix over. Melt 1/2 stick oleo; add 1 cup crushed corn flakes to this and spread over top of casserole. Bake at 350° for 45 minutes to 1 hour.
Mix first 8 ingredients together, blending well. Add next 4 ingredients and blend well. Bake in lightly greased tube pan at 350° for 1 hour. Check with toothpick; might need another 10 minutes. (Good for holiday.)
Heat oven to 350°. Melt chicken fat (or butter) in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish (10 x 6 x 1 1/2-inch) or 1 1/2-quart casserole. Bake, uncovered, 40 to 45 minutes.
Add sugar and acid in enamel boiler. Add 2 quarts boiling water; dissolve quickly. Add lemon and pineapple juices and 2 quarts water. Add color. Add ginger ale before serving.
Mix all ingredients and cook slowly. Pour in crust. Make meringue from the 3 egg whites.
Mix all ingredients except nuts and apples. Fold in nuts and apples. Grease 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes.
Cook a little longer than soft ball stage (when tested in cold water) the sugar, flour, cocoa, salt, corn syrup and milk. Take off stove. Add the butter or margarine, peanut butter, vanilla and walnuts. Beat until it starts to get thick; pour in buttered pan (8 x 8-inch). Double recipe for a 9 x 13-inch pan.
Cream Crisco and sugars. Add eggs and vanilla. Mix. Sift flour with salt; add 1/2 of it to creamed mixture. Dissolve soda in the hot water. Add to batter, then add remaining flour. Mix in chips and nuts. Drop by 1/2 teaspoon onto cookie sheet. Bake in preheated oven at 350° for 10 to 12 minutes.
Add cheese, onion and pimentos. Mix with Miracle Whip and sweet pickle relish to taste.
Preheat oven to 350°. Arrange broccoli in a 12 x 18-inch pan. Whisk together soup, salad dressing and milk. Pour over broccoli. Sprinkle with cheese and croutons. Bake for 30 to 35 minutes.
Dredge chicken in flour, salt and pepper. Brown in oil. Do not cook completely. Mix remaining ingredients and pour over chicken which has been put in a baking dish. Bake at 350° for about 1 hour.
Cook spinach according to directions; drain well. Use a little margarine to saute onion. Add all ingredients to cooked spinach. Put into fridge to cool. Make into balls and bake at 350° for 20 minutes or until browned. Makes approximately 50 balls.
Mix all ingredients well with blender. Spread on tortillas. Roll tortillas and refrigerate 2 to 3 hours. Cut into small wheels and serve with picante sauce.
Mix first six ingredients and shape into 4 individual loaves. Bake at 350° for 30 minutes. Pour off pan juices. While loaves are baking, stir cornstarch and brown sugar together. Add to tomato sauce, pineapple juice, soy sauce, and prepared mustard. Cook sauce stirring until thick. Pour over meat loaves and bake, basting often, for 40 minutes longer.
Cook noodles as directed on package. Brown meat and onion in large skillet. Drain grease. Add all sauces and Italian seasoning to taste. Simmer about 10 minutes. Layer as follows: sauce, 3 slices Mozzarella cheese and noodles; sauce, 8 slices American cheese and noodles; sauce, 3 slices Mozzarella cheese and noodles. Spread remaining sauce over top and sprinkle with Parmesan cheese. Bake at 325° for about 30 minutes or until bubbly.
Combine corns, onion, bell pepper, eggs and cornbread mix. Pour into baking dish and cover with sour cream and cheese. Bake at 375° for 45 minutes.
Brown and drain hamburger. Fry bacon. Chop. Mix brown sugar, white sugar, catsup, barbecue sauce, mustard, molasses, chili powder, salt and pepper. Add kidney beans, pork and beans, Ranch Style beans, chili beans and onion. Mix together and bake 1 hour at 350°. This makes a large recipe.
Saute onion in oil. Add chicken stock. Add chopped broccoli and curry powder. Cook until tender. Make a cream base by blending together Ricotta cheese and low-fat milk. Add to soup mix and blend. Put finished soup in blender and process until smooth. Add salt and pepper to taste. Serve hot or cold.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 1 hour.
Drain pineapple. Mix cherries, pineapple, milk, Cool Whip and nuts together. Refrigerate for 2 hours before serving.
Dissolve jello in hot water; add cream cheese, at room temperature, and blend well. Add other ingredients and let set in refrigerator.
Bring cream cheese to room temperature. Stir in approximately 1/2 jar of Rosarita and mix well. If more Rosarita is needed, add and mix well. Add approximately 1/2 bottle of Bac N' Chips and stir well. If more are needed, add and stir. Best when refrigerated 24 hours.
Brown together the hamburger and onion; drain. Mix all other ingredients with browned meat. Stir well and bake for 20 minutes in 350° oven. This recipe is from my cousin, Vicki Bowen.
Cook and stir hamburger, onion, salt and pepper until browned. Stir in 1/2 cup cheese. Cover and set aside. In separate pan, heat remaining ingredients, except tortillas. Bring to a boil and reduce heat. Simmer 15 minutes and pour sauce into pie plate. Dip each tortilla into sauce, covering both sides. Place into 12 x 9-inch baking dish and spoon 1/4 cup hamburger mix onto tortilla and roll around filling. Pour remaining sauce and cheese over enchiladas. Bake at 350° for about 15 to 20 minutes.
Bake potatoes in 375° oven for 1 hour or until soft. Allow to cool. Cut a thin slice off top of each potato. Scoop out the pulp and mash it. Blend in milk, bacon, onion, chives, salt, pepper and 1 cup cheese. Spoon into potato shells. Top with remaining cheese and sprinkle with paprika. Place on baking sheet. Bake uncovered, at 375° for 25 - 30 minutes or until heated through.
Mix ingredients together and form into loaf. Bake in 350° oven for 30 to 45 minutes.
Par boil carrots. Brown beef, drain. In large pot, saute onions in margarine until onions are soft. Add beef and mix. Add remaining ingredients, Cover and cook over medium heat for 45 min.
Cook and stir the beef and onion in a Dutch oven until beef is brown. Stir in sauce mix, bay leaf, salt, pepper and tomatoes; heat until boiling. Reduce heat and simmer. Stir in noodles. Cover and cook for 10 minutes.
Bone, skin and halve the two chicken breasts. Sprinkle salt and nutmeg on both sides. Brown in a skillet in two tablespoons butter. Add two tablespoons minced onion, mushrooms and the white wine. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove chicken to a warm serving platter. Bring pan juices to a boil and cook, stirring juices until liquid is slightly reduced. Stir in a mixture of one teaspoon cornstarch and two teaspoons of wine. Cook, stirring mixture until thickened. Spoon sauce over chicken breasts when serving.
Mix yeast and warm water. Mix together flour, salt, sugar and baking powder. Cut in oil. Add yeast water, then warm milk. Let rise 1 hour. Bake at 400° for 15 to 20 minutes.
Soak beans overnight. Drain, rinse and remove any bad beans. Put beans and next 7 ingredients in a large pot. Cover with water. Add salt and pepper to taste. Bring to boil. Cover and simmer 3 to 4 hours until done. Serve in soup bowls with a large tablespoon of sour cream on top. Garnish with hard-boiled egg or slice of lemon. Serves 6.
Line pan or foil with bacon. Layer potatoes and onion slices to cover. Salt and pepper to taste. Top with bacon slices. Enclose in foil and cook on grill or cover and put in 350° oven and cook until tender, 1 1/2 to 2 hours.
Cream butter and sugar until well mixed. Add coconut, flour and salt; mix with fork until crumbly. Press half of crumb mixture into greased 9-inch square pan. Spread Pineapple Filling evenly over crumb mixture. Cover with remaining crumb mixture and gently press down. Bake at 350° for 30 to 35 minutes. Cut into 1 1/2 x 1-inch bars. Yields 4 1/2 dozen.
Put all together and mix well with rotary beater. Put in uncooked pie shell and cook slowly, about one hour at 300°.
Dip chicken pieces in milk/egg mixture. Coat with mixed dry ingredients. For crispier chicken, double dip chicken again. Fry as usual.
Pour boiling water over gelatin. Stir until dissolved. Stir in sour cream; beat until smooth. Add pineapple; chill until partially set. Fold in carrots and cheese; turn into a 9-inch square pan. Chill until firm.
Mix sweetener with orange juice. Cream butter with orange juice mixture. Add dry ingredients, vanilla, nuts and grated rind. Form into roll; wrap in foil or wax paper. Chill. Slice and bake on ungreased cookie sheet in a 375° oven for 12 to 15 minutes.
Fill casserole dish with sliced apples. Cream butter and sugar. Knead in flour and cinnamon (sort of crumbly). Spread on top of apples. Bake at 400° until bubbly, about 35 to 40 minutes. Delicious with ice cream on top.
Cook broth, onion, potatoes, celery and broccoli for 10 minutes. Add mushrooms, soup and water. Heat again and add 1 pound Velveeta cheese. This freezes well.
Combine first three ingredients in 2-quart pitcher. Serve over lemon slices.
Brown ham in butter. Add onion and cook until soft. Add milk to soup. In casserole, alternate layers of ham/onion, noodles, cheese (cut into strips) and soup mixture. Repeat until all ingredients are used up. Bake at 350° for 1 hour.
Remove the stems on the mushrooms and chop. Heat liquid Butter Buds in a skillet and cook the onion and ground turkey. Add the chopped mushroom stems and other ingredients. Cook this mixture about 5 minutes. Stuff this mixture into the mushroom caps and sprinkle with grated cheese. Preheat broiler and place in oven for 2 to 4 minutes or until cheese melts. Yields 20 stuffed mushrooms. Per serving: .75 fat grams and 33 calories.
Mix in order given. Chill until dough can be handled. Make into rolls about 1 1/2-inch diameter. Cover with wax paper and put into refrigerator overnight. Slice thin and bake on ungreased cookie sheet in 350° oven until brown, about 15 minutes. Makes a big batch. Recipe can be halved.
Line a greased heatproof glass dish with quartered and floured tortillas.	Brown meat; add onion and seasonings; cook until onions are	tender. Pour off most of the liquid if it has not cooked off. Add undrained beans and mix well.	Remove from heat. Spoon over tortillas. Cover with cheese. Place soup and tomatoes in a blender. Pour mixture over meat and beans. Top with another layer of cheese. Bake at 350° for 30 to 40 minutes. Cut in squares	and serve hot with flour tortillas that have	been warmed. Better if assembled a day ahead, covered and refrigerated overnight and cooked the next day.
Puncture meat with a fork on all sides. Spread about 1/3 of cream soup in bottom of cooking bag. Place roast on top of soup. Sprinkle soup mix evenly over meat. Cover with remaining undiluted cream soup. Gather end of bag. Tie loosely leaving small space for steam to escape. Plan cooking time at 25 to 30 minutes per pound. Microwave at 50% (Medium) power for 1/2 the total time. Turn roasting bag over. Microwave for the remaining time. Let roast stand in bag 20 to 30 minutes to complete tenderizing. Serve meat thinly sliced with its sauce.
Drain spinach, squeezing out excess liquid. Combine all ingredients; pour into 1-quart baking dish. Cover and bake at 375° for 25 to 30 minutes or until tests done. Yields 6 servings.
Bring oleo and water to a boil in saucepan. Add flour and salt all at once. Beat until mixture forms a ball; remove from heat. Add eggs one at a time, beating until smooth after each addition. Spread in a 9 x 13-inch baking pan. Bake at 400° for 30 to 35 minutes or until golden brown. Cool. Beat cream cheese in mixer bowl until light and fluffy. Add pudding mix and milk; beat until thick and smooth. Spread over baked layer. Spread whipped topping over pudding. Chill until serving time.
Mix cake according to package directions. Fill cupcake cups half full. Mix cream cheese with sugar. Beat in egg and salt; stir in chocolate chips. Drop one teaspoonful of cream cheese mixture into each cupcake cup. Bake as directed on cake mix package.
In a bowl, beat egg and sugar until light. Add Ricotta cheese and blend well. Stir together flour, baking powder, salt and cinnamon. Add dry ingredients to egg mixture; alternate with milk. Blend well. Drop by tablespoon into deep, hot oil. Fry 2 to 3 minutes, until golden. Turn one time. Drain on paper towel. When cool, dust with powdered sugar.
Mix cake mix as directed. Bake cake until done. Remove from oven; poke holes in cake while hot. Pour milk and caramel over cake. Let cool, then spread on cool whip and sprinkle with chips.
Combine flour, salt, baking powder and softened butter; mix well. Add pudding, milk and egg; beat 2 minutes. Grease 9 x 9-inch pan or 10-inch pie pan. Pour in batter; arrange apple slices on top of batter. Combine cream cheese, sugar, milk and egg. Beat smooth. Spoon over batter to within 1-inch from edge.
Combine all ingredients. Soak beef kabobs for 1 hour at room temperature or overnight in refrigerator. Grill or broil until desired doneness.
Melt butter in saucepan and add onion, garlic, celery and apple. Cook, stirring often, for about 5 minutes. Blend flour, curry powder and mustard; sprinkle it over vegetables. Stir. Add bay leaf and chicken broth; rapidly stir with wire whisk. When mixture has thickened, let simmer for 15 minutes. Stir bottom often to prevent from sticking. Add meat, milk and finely chopped chutney; simmer 4 to 5 minutes longer. Serve with rice.
Put soda, pineapple and juice in punch bowl. Add sherbet. Stir.
Mix brown sugar, milk, salt, cornstarch and egg yolks. Cook until thick. Add vanilla and butter when a little cool. Pour into baked pie shell and top with meringue.
Smash Oreo cookies. Mix 1 stick melted oleo with cookies. Put in a 9 x 13-inch pan. Put ice cream over cookies. Put peanuts over ice cream. Put fudge sauce over peanuts. Put Cool Whip over sauce. Freeze until firm. Cut into small squares.
Mix the flour, pepper, sesame seed, ginger and bran together in a small bowl. Spray the chicken with the vegetable cooking spray and then dip in soy sauce. Coat with the ginger mixture and place in a metal baking dish which has been coated with nonstick spray. Now lightly spray one more time with the vegetable cooking spray and drizzle the remaining soy sauce evenly over all chicken breasts. Sprinkle bran crumbs on top. Bake in a 375° oven for about 40 minutes or until tender. Makes 4 servings. Contains 175 calories per serving. Contains 23% fat.
Cream butter, Crisco and sugar together. Add eggs one at a time. Sift flour, baking powder, salt and cocoa together. Alternately add dry ingredients, milk and vanilla to creamed mixture. Mix well. Bake in tube pan at 325° for 1 1/2 hours.
Combine flour, brown sugar, baking powder, salt, cinnamon and nuts; set aside. Combine eggs, milk, pumpkin and butter. Add to dry ingredients. Mix just until moist. Fill greased muffin pans two-thirds full.
Mix cake mix according to package directions. Fill each cone with cake mix. Place cones on cookie sheet and put them in a preheated oven (follow cake mix directions for temperature and cooking time). Remove from oven and cool. Mix powdered sugar and milk; stir until smooth. Add vanilla and stir well. Frost the cupcakes.
Boil hard 5 minutes the strawberries and sugar. Add Epsom salts. Boil 5 more minutes.
Cream oleo; add powdered sugar. Add eggs (one at a time). Sift flour 2 more times and combine with sugar mixture. Bake at 325° for 1 1/2 hours. Makes 2 loaf pans or 1 long loaf pan. Serve with fruit, if desired.
Brown beef; drain. Add spaghetti sauce and heat through. Cook macaroni; drain. Place macaroni in casserole dish and dot with cheddar cheese. Put in spaghetti sauce and stir up. Top with mozzarella cheese. Bake at 375° until cheese is bubbly and melted.
Beat eggs. Add other ingredients. Pour into 2 unbaked pie shells. Bake at 300° for 50 to 55 minutes.
Heat oven to 450°. Mix chicken, soup, vegetables, poultry seasoning and garlic salt in ungreased 13 x 9 x 2-inch baking dish. Stir baking mix and milk until blended. Pour over chicken mixture. Sprinkle with parsley. Bake 30 to 32 minutes or until crust is light golden brown. Serves 8 to 10.
Spread cookie dough on pizza sheet and bake per package directions. Combine cream cheese and confectioners sugar and spread on cooled cookie dough. Arrange fruit on top. Refrigerate.
Cook broccoli in salted water for 5 minutes; drain well. Combine soup, eggs, mayonnaise and diced cheese; mix well. Add drained broccoli and pour into baking dish. Sprinkle with Ritz cracker crumbs and dot with butter. Bake for 30 to 35 minutes in 350° oven.
Cook macaroni. Drain well. Combine soup, cheese, 1 cup crackers, mushrooms, milk, onion, ground pepper and pimiento. Stir in macaroni. Turn mixture into a 2-quart casserole dish. Sprinkle on remaining 1/2 cup crackers. Bake at 325° for 50 to 60 minutes. Top with eggs. Makes 6 servings.
Place roast in roasting pan. Mix ketchup, beer, sugar, onion and sesame seed. Pour over roast. Cover and bake at 350° for 3 hours. Remove from oven and cool. Remove all fat and any bones. Skim fat from sauce. Shred beef; return to sauce. Reduce oven to 300°. Cook covered for 4 hours. Serve on buns with onion and cheese, if desired.
Preheat oven to 350°. Sprinkle jal on well greased 9 x 9 inch baking dish. Cover with cheese then eggs. Bake 30 minutes or until firm.