HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute garlic in oil, mashing to extract juice. Add clam juice, salt, pepper and oregano; simmer 5 minutes. Add clams with juice. Stir in well and cook uncovered, about 8 to 10 minutes so liquid will reduce a little. Mix in parsley and onion tops. Toss half of sauce with vermicelli and top with the rest of the sauce. Sprinkle with Parmesan. Serves 4. (Can be doubled.)
Combine all ingredients and pour into muffin tins lined with paper muffin cups. Freezer until firm. Store in plastic bag. Makes about 1 1/2 dozen.
Crumble Bleu cheese and mix in sour cream. Add wine vinegar, olive oil and mayonnaise and stir until thoroughly mixed. Add salt, pepper, dry mustard, seasoned salt, garlic powder, Worcestershire sauce and hot sauce to taste. Blend well. Chill. Best if made the night before you intend to use as it has chance to season.
Mix well and pour into greased baking dish. Bake at 375° for 30 minutes until top is golden brown.
Combine sugar and peaches. Melt butter in a very deep dish. Pour in peaches and sugar.
Cook bacon; save drippings. Set bacon aside and crumble. Dice potatoes. Combine with onion and bacon. In drippings, add salt, pepper, sugar and vinegar. Heat thoroughly. Pour over potato mixture, stirring slightly to blend. Serve immediately.
In small pan bring juice to a boil and stir in jello. Cool. Cream the cream cheese with sugar. Blend in jello mixture. Stir in pineapple. Chill until thick, not set. Chill milk and peppermint extract until ice crystals form. Beat until thick. Fold into pineapple-cheese mixture. Spoon over baked crust. Refrigerate overnight for best results. (If time is essential, 4 or 5 hours will be enough.)
Melt butter and chocolate in a medium size saucepan over moderate heat. Remove from heat. Beat in sugar gradually with a wooden spoon until thoroughly combined. Add eggs one at a time, beating well after each addition; stir in vanilla. Stir in flour until thoroughly combined. Stir in 1 cup of the walnuts. Spread into a greased 13 x 9 pan. Combine remaining 1/2 cup walnuts with chocolate chips; sprinkle over top of cookie mixture, pressing down lightly. Bake in a moderate oven at 350° for 35 minutes or until top springs back when lightly pressed with fingertips. Cool completely in pan on wire rack. Cut into bars.
Mix the cake mix as directed on box. Put in a 9 x 13-inch pan and bake at 350° for 32 to 37 minutes. Put the pineapple in a saucepan. Boil 3 minutes. While the cake is still hot, punch holes in cake and pour on the cake. Let soak in.
Place chocolate flavored mix in a large bowl. Stir in milk. Beat with rotary beater until blended. Pour into punch bowl. Add scoops of ice cream. Pour carbonated water and let chill. Yields 48 servings.
Preheat oven to 350°. In medium bowl with hand, knead flour, butter or margarine and sugar until well blended. Divide dough into 16 pieces. Press dough pieces into bottoms and up sides of 16 (1 3/4-inch) muffin pan cups. In a 1-quart saucepan over low heat, melt 1 tablespoon butter. Remove from heat; stir in corn syrup, maple extract, egg and 1 tablespoon sugar. Sprinkle chopped walnuts evenly into each pastry cup; spoon syrup mixture on top. Bake 20 to 25 minutes until crust is lightly browned and toothpick inserted in middle comes out clean. Store in refrigerator.
Cut bacon into small pieces. Fry in butter and oil the onion, chopped into small pieces and rosemary. Saute and then add white wine. Cook for 5 minutes with wine. Make sure bacon is cooked well. Cool spaghetti for minimum time on package (al dente). Combine eggs, cheese and parsley in a large bowl; beat with fork. Add spaghetti; mix well. Add bacon mixture; mix well and serve.
In a small saucepan, melt butter or margarine, then pour into a 15 x 10 x 1-inch baking pan, tilting pan to spread butter evenly. Sprinkle crushed vanilla wafers evenly over butter in pan. Arrange nuts, dates and candied fruits evenly over the crumb mixture and press down gently. Combine sweetened condensed milk and the 1/4 cup milk; pour evenly over top. Bake at 350° for 20 to 25 minutes or until set. Cool, then cut into squares.
Mix Jell-O in bowl according to directions. When it begins to set, add cooled rice and pineapple. Mix in well and fold in whipped cream. Chill and serve.
Preheat oven to 325°. Mix all ingredients together. Pour into a greased and floured tube pan. Bake for 45 minutes to 1 hour.
Combine beans, milk, soup, pepper and 1/2 can of onions; pour into 1 1/2-quart casserole. Bake at 350° for 30 minutes, covered; top with remaining onions. Bake 5 minutes longer, uncovered. Serves 8 to 10.
In a very large mixing bowl, cream shortening and sugars together. Beat in well the eggs and vanilla. Blend in the peanut butter. Stir in the flour, soda and salt. With a strong wooden spoon, mix in oatmeal, M&M's and chocolate chips. Use an ice cream scoop to put on pans. Bake at 350° for about 15 minutes. Yields a lot of large cookies!
Fry onion and bell pepper in butter. Add rest of ingredients. Simmer about 20 minutes. Serves 4.
In large pan combine first 4 ingredients but only 1 can milk. Bring to boil for 15 minutes. Add second can of milk. Boil 15 minutes. Add last can of milk. Use candy thermometer and cook until it reaches 250°. Add vanilla. Stir and pour into greased pans. (I use one 9 x 13-inch and one 9 x 9-inch pan.) Let sit overnight. Cut and wrap.
Boil beets in large amount of water until tender. Remove hot water and cool down before peeling beets. Slice beets in whatever shape you prefer. Cover beets in solution mixture as given until completely covered. Bring to a boil; fill sterilized jars and seal.
Mix Ro-Tel and cheeses in crock-pot. Simmer until melted. Add sausage and stir. Serve with tortilla chips.
In a blender, process all ingredients at slow speed until mixed. Serve with tortilla chips. Yields 2 cups.
Bring bourbon to boil. Reduce heat and add brown sugar. Stir until dissolved. Add rest of ingredients. Cook over low heat until the mixture thickens; add sliced wieners (cocktail wieners can be used). Cook until ready to serve.
Boil together	the sugar, cocoa, butter and milk for 1 minute. Add peanut butter into hot syrup.	Mix together. Add rolled oats and vanilla.	Drop on waxed paper	and set in refrigerator for a few minutes. Yields 3 dozen.
Put potatoes and onions into a greased 9x13 pan. Mix sour cream, butter, and soup and spread over potatoes. Sprinkle with cheese on top. Melt 1 stick butter and mix with crushed cornflakes. Put on top of casserole and bake 45 minutes at 350°.
Place first 3 ingredients into bowl and let set for 2 hours; drain well. Pour last 3 ingredients over drained cukes and freeze. Defrost as needed.
Arrange chicken pieces in a shallow baking pan, skin side up. Combine remaining ingredients and pour over chicken. Bake 1 1/4 hours, basting every 15 minutes or so until chicken is tender and nicely browned.
Place cream cheese in bowl and gradually stir in dressing. Mix well. Remove seed from tomato and dice. Chop bacon, celery and onion. Add tomato, bacon, celery, onion and sugar to cream cheese mixture. Mix well. Cover and refrigerate at least 3 hours to allow flavors to blend. Line bowl with lettuce leaves. Fill with dip and garnish with chopped tomato. Serve with Wheat Thins or Triscuits.
Wet chicken and shake up thoroughly in a plastic bag, coating chicken with the above mix. Bake in oven at 350° for 40 minutes. Tastes like original Colonel Sanders chicken.
Mix together all ingredients except the tomato sauce. Put the meat mixture into greased loaf pan. Top with tomato sauce, seasoned with your favorite herbs (oregano, basil, thyme, etc.) Bake 1 1/2 hours at 350°. Makes 8 servings.
Cut shortening into flour. Pour in milk and mix well. Roll out on floured board. Cut with butter. Melt 2 teaspoons shortening in pan. Put biscuits in hot shortening and turn over. Bake at 410° for about 10 minutes or until brown.
In large roasting pan; place chicken, potatoes and garlic. Pour butter over all and sprinkle with salt. Bake at 400° for 40 minutes, basting frequently. Heat honey; baste over chicken. Spoon pan juices over potatoes and garlic. Bake 20 minutes or until tender. Serve soft roasted garlic, several to each person, cut through skin and spread pulp over chicken and potatoes. Serves 6.
Wash shrimp. Mix all ingredients and place on stove. Bring to a boil. Place shrimp in boiling mixture and steam 20 minutes.
Mix Crisco and sugar well. Add eggs one at a time. Add milk. Add flour slowly. Mix well. Add nuts and vanilla. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 25 minutes.
Beat first 6 ingredients well. In separate bowl mix next 5 ingredients. Add liquid ingredients to dry ingredients; mix well. Batter will be sticky. Refrigerate overnight. Roll on floured board. Cut with donut cutter to desired size. Bake at 350° for 10 to 12 minutes on middle rack. Frost with Vanilla Icing after cool.
Unroll dough on cookie sheet. Pat down to cover. Bake at 375° until lightly browned. Cool. Mix together cream cheese, dry dressing mix and enough mayonnaise to make spreading consistency. Spread over crust. Sprinkle vegetables over. Top with grated cheese. Chill. Cut into desired size squares to serve.
Mix in bowl. Add meat. Refrigerate 3 to 4 hours. Turn meat occasionally.
Beat ingredients until smooth and creamy. Add 1 teaspoon to boiling cup of water and shot of rum. Store in covered container in freezer.
Combine all ingredients except the cheese and 1 cup of the corn flakes in a baking dish and fluff so it sits lightly in the dish. Top with the flakes and the cheese and bake until bubbly in a 450° oven, about 10 to 15 minutes. Serves about 6.
Beat eggs until thick. Add sugar gradually, beating constantly. Add vanilla. Sift together flour and baking powder; add to mixture and mix well. Heat to boiling point milk and butter, add all at once to mixture. Beat well. Do not add any more flour to batter, it is very thin. Bake at 350° for 30 to 40 minutes. When cake is done, remove from oven and spread with blended mixture of melted butter, brown sugar and cream. (Optional: Walnuts and/or coconut.) Place under broiler until topping bubbles up. Remove to cool.
Cream sugars, margarine and Crisco. Add eggs, one at a time. Add dry ingredients with milk alternately. Add nuts and vanilla. Bake at 350° for 1 1/2 hours in tube pan.
Mix flour, sugar, milk and melted butter. Pour into 9 x 13-inch baking dish. Pour peaches (juice and all) over batter. Do not stir. Bake at 350° until done. Batter will rise to top. Delicious served hot with ice cream.
Cook sausage and drain well. Melt margarine in a 9 x 13-inch Pyrex pan. Tear bread in pieces and sprinkle over margarine. Sprinkle drained sausage, cooked well done, over bread crumbs. Sprinkle cheese over sausage. Beat eggs with half and half and salt; pour over mixture. Cover and chill 8 hours or overnight. Bake at 350° for 45 to 50 minutes. Serve with blueberry muffins and cantaloupe.
In saucepan, add Caffe' Espresso and 1/2 cup milk per serving; bring to boiling point, then add sugar to taste and blend. Pour into cup and sprinkle cinnamon and chocolate. Ahh, good.
Season the chopped meat to your own taste and form small meatballs. Add the meatballs to the cooking sauce and simmer 3/4 hour or until meatballs are thoroughly cooked. If necessary, add water.
Line corn chips in dish. Brown meat and drain. Add seasoning and 1 1/2 cups tomato sauce. Mix 1/2 cup tomato sauce with refried beans. Pour meat mixture over chips. Pour bean mixture over meat; sprinkle with chips and top with grated cheese. Bake at 350° for 25 minutes.
Peel eggplant and soak in salt water overnight in refrigerator (this is important). Soak bread crumbs in evaporated milk and whole milk. Saute chopped vegetables in oleo until tender. Boil eggplant until nearly tender and drain well.
Mix all ingredients. Mix well. Roll into small balls. Place on cookie sheet and place into a preheated 400° oven and bake until golden brown.
Combine ingredients in order listed and mix. Pour into unbaked 9-inch pie shell. Bake at 250° until knife comes out clean, about 50 to 60 minutes.
Mash up drained beans or peas. Add other ingredients (add more flour if needed). Spoon into hot shortening with big rounded over tablespoon of mixture. Fry until golden brown on both sides. Delicious!
In 13 x 9-inch pan, mix everything but crackers together and pour into pan. Put crackers on top of chicken mixture. Pour melted butter over crackers. Recipe doubles well. Bake for 30 to 40 minutes at 350°.
Mix uncooked oatmeal, melted margarine, sifted flour and brown sugar until crumbly. Press half the crumbs into greased 10-inch baking pan. Cover with diced rhubarb. Cook sugar, water and cornstarch until thick and clear. Pour over rhubarb; top with remaining crumbs. Bake in 350° oven for 1 hour. Cut in squares and serve warm with whipped cream of ice cream.
Mix 1/2 cup sugar and 1 tablespoon cinnamon in a large plastic Baggie. Shake the cut up biscuits in the cinnamon mixture. Put the sugar coated biscuits into a Bundt pan. Melt the butter and brown sugar together. Pour over the biscuits. Bake at 350° for 30 minutes. Let stand for 10 minutes. Turn over onto plate. Eat warm and pick apart with fingers to eat.
Cut chicken into serving pieces. Season with salt and pepper. Melt shortening in a heavy iron pot. Fry chicken until brown; remove from pot; set aside.
Cook rice as directed. Use 1/2 less water. Let cool. Clean and devein shrimp. Cut peppers and onions in chunk size. Slice mushrooms and cut olives in half. Saute shrimp in olive oil until pink. Set aside. Stir-fry vegetables; set aside.
Preheat oven to 425 degrees. Combine pumpkin, Eagle Brand, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt. Mix well. Pour into crust. Bake 15 minutes. Reduce oven to 350 degrees. Combine sugar, flour and remaining cinnamon. Cut in butter until crumbly. Stir in nuts. Sprinkle mixture over pie. Bake 40 minutes or until set. Top with whipped cream if desired. Refrigerate leftovers.
Melt chocolate bars in syrup over low heat. Cool. Cream sugar and margarine. Add eggs, one at a time, beating well after each addition. Add cooled chocolate, then flour and milk alternately. Add vanilla.
Mix soup with one can water; set aside. Combine rice, hamburger meat, onion, salt, pepper and 4 tablespoon soup mixture; mix well. Form into balls. Place in casserole; cover with remaining soup. Bake, covered, at 350° for 1 hour and 30 minutes. Remove cover and bake another 15 minutes. Makes 5 servings.
Mix dry ingredients with creamed margarine and brown sugar, egg whites, applesauce and vanilla. Add nuts. Drop with teaspoon on baking sheet, greased. Bake at 375° to 400° for 8 to 10 minutes or until cookies are slightly brown.
Shape ground round into 6 to 8 patties. In a large iron skillet with oil, brown the patties and remove from skillet. Add to the oil in pan the flour. Slowly brown. Add the tomato juice, vinegar, ground cloves, sugar, salt and onions. Allow to come to a boil; return the patties. Cover and simmer for 30 to 40 minutes.
Prepare and bake cake according to package directions, using two greased 9-inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a small mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in extract. Cover and refrigerate for 10 minutes. Fold in whipped cream. Split each cake into 2 horizontal layers. Place bottom layer on a cake plate; spread with raspberry pie filling. Top with second cake layer; spread with 1 2/3 cups of pudding mixture. Top with third cake layer and spread with blueberry pie filling. Top with remaining cake layer and pudding mixture. If desired, place blueberries around top edge of cake and form a star with blueberries and raspberries. Yield: 10 to 14 servings.
Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over noodles sprinkled with poppy seed. Garnish with carrot curls and parsley, if desired. Makes 4 servings.
Stir together. May add more milk if needed. Mixture will be lumpy. May add cut up apples, blueberries or raspberries, as desired. Pour pancakes on hot, lightly greased griddle. Takes a little longer than regular pancakes to cook. Watch for brown edges and bubbly middle before turning.
Stir together the cornstarch and cold cream until well blended. Add water and stir. Add food coloring, one drop at a time, until you get the desired color. Experiment with the colors by adding more drops of the same color for a darker paint or by adding a different color to create a new shade. Three drops of blue and one drop of green food color will create turquoise. Two drops of yellow and one drop of red blends into orange. Two drops of blue and one drop of red will make violet. Paint designs on faces with a small paintbrush; remove with soap and water. The face paint may be stored in covered containers. Yogurt containers are a good size.
Mix all ingredients together. Pour in unbaked pie shell. Bake at 325° for 45 to 50 minutes.
Mix pudding and milk. Gently beat in sour cream. Fold in orange peel and orange juice. Chill. In center of serving tray, set a small bowl of pudding. Arrange fruit around the bowl. To keep fruit bright, dip in lemon juice, mixed with a little water.
Dissolve jello in boiling water; add sherbet; mix well. When partially set, add oranges and fold in Cool Whip.
Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme and bay leaf in a large soup pot and bring to a boil. Reduce heat; cover and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini and chopped onion and cook until tender. Add spinach a few minutes before serving. Makes nine 1-cup servings. Per serving: 100 total calories; trace sat-fat calories.
Scrub and pierce potatoes; place on a microwave safe plate. Microwave on high for 15-20 minutes or until tender. Cool slightly.
Cream the sugar and butter. Add syrup and coffee. Beat eggs well, then add vanilla and rest of ingredients. Pour into unbaked pie shell. Bake at 450° for about 45 minutes.
Blend meal with salt in mixing bowl. Pour boiling water over mixture while stirring until it becomes consistency of dough. Form dough into patties and brown on each side in hot bacon drippings. Yield: 6 small servings.
Combine flour, sugar, and salt, set aside. In a saucepan, put margarine, water and cocoa. Bring to a boil and pour over flour-sugar mixture. Add eggs, soda, buttermilk, and vanilla to mixture. Bake in greased and floured deep cookie sheet (15 1/2 x 10 1/2 x 1 inches). Bake 20 minutes at 350°.
Blend soup and milk; reserve 1/2 cup of the mixture. Stir together remaining soup mixture, mushrooms (with liquid), rice and 1/2 the onion soup mix. Pour into ungreased 11 1/2 x 7 1/2-inch baking dish. Arrange chicken pieces on rice mixture. Pour reserved soup mixture over chicken. Sprinkle on the remaining onion soup mix. Cover and bake 1 hour at 350°. Uncover and bake 15 more minutes.
Blend together and make into small balls. Place in a baking pan; bake at 400° for 12 to 15 minutes or until brown. Place into prepared Hot Dunky Sauce.
Mix all ingredients and press into a 9 x 13-inch pan. Melt over low heat 1/2 stick butter and add 6 ounces chocolate chips. Pour over top of peanut butter mixture. Cool and cut into squares.
Beat eggs, butter and sugar together. Spread in layers in order given; with 1/2 the Nabisco wafers on the bottom of a 9 x 13-inch pan. Spread the filling and top with the rest of the Nabisco wafers.
Sift dry ingredients into a bowl. Stir milk into the egg. Add to dry ingredients and mix well.
Cream sugar and butter; add egg yolks (beaten), then add milk and juice, flour and baking powder. Beat egg whites stiff and fold in last. Divide into 2 parts. To one part, add 2 cups nuts and two 8 ounce packages of cherries. To the other part, add 1 teaspoon of allspice, 1 box dates (chopped) and 8 ounces of raisins. Bake in layer pans (4). Put together alternate layers with filling.
Beat eggs, cream and salt together in a small bowl. Pour mixture into a lightly greased, hot skillet, sprinkle rosemary on top, and scramble until slightly runny. Add cream cheese in dollops, and fold in gently. Garnish with rosemary sprig, if desired, and serve hot. Makes 2 servings.
Drain and chop fruits, dissolve jello in boiling water. Add lemonade and stir until melted. Chill until slightly thick. Blend in whipped topping and fold in fruit. Freeze until firm.
Scald milk and water together; add Crisco and anise seeds and let cool to room temperature. Mix flour and sugar in large bowl - make a well, when cool pour above liquid into well. Add yeast and sugar to warm water and let stand till frothy - almost double in volume - pour into well. Add all the eggs and mix well. Knead until not sticky adding more flour as needed. Divide into 8 parts and put into greased 8 inch x 4 inch baking pans and let rise until double. Bake at 350° until nicely browned (about 30 minutes). Brush left over egg whites on top of loaves to make them shinny.
Use a heavy pot. Fry fatback and saute onion. Add liquid, tomatoes, potatoes and seasoning. Cook until potatoes are done, then add clams and continue to cook for 10 to 15 minutes. Serves 8. (For larger amounts, increase proportionately.)
Stir all ingredients together. Heat on medium until temperature gauge is at soft ball. Remove from flame and add coloring and flavor of choice (just 2 or 3 drops of flavor oil). Stir and pour into molds with sucker sticks and there you are: suckers. Makes 21.
Mix all vegetables together in large bowl. In separate bowl, mix together vinegar, sugar and oil. Pour liquid mixture over vegetables and stir. Chill until serving.
Brown meat; drain. Add beans and let simmer. Cut lettuce into bite-size pieces and add onion, tomatoes, cheese and Doritos. Mix well. Add dressing; mix well. Serve warm.
Mix juice from beets, sugar, vinegar and allspice. Bring to a boil. Mix water and cornstarch together. Add to mixture. Let simmer 5 minutes. Add beets; simmer 10 to 15 minutes longer.
Mix ingredients and blend. Peel and slice any kind of fruit you like. Place on platter. Place dip in center and serve.
Prepare cake as directed on box. Put 1/2 of batter in 9 x 13-inch pan. Mix remaining ingredients until crumbly. Put 1/2 of this crumb mixture over batter. Add the rest of the batter and cover with remaining crumb mixture. Bake according to cake mix directions.
Mix all ingredients well. Bake 35 to 40 minutes in a 9 x 12-inch pan at 350°.
Mix all ingredients in greased casserole. Bake at 350° for 45 minutes to an hour. (Usually little longer than an hour.) Add bacon bits last 15 minutes.
Mix melted oleo and crackers together; set aside until later. Mix the next four ingredients together and set aside until later. Mix the next three items together and layer on bottom of the casserole dish. Top with soup mixture. Cover with cracker mix. Bake for 30 minutes at 350°. (Can be made ahead and frozen.)
Salt and pepper chicken breasts and roll in flour, shaking off excess. Heat oil in skillet and brown chicken on both sides. Remove chicken and pour off excess oil.
Cook potatoes and mash. Add margarine, cream cheese, sour cream, milk and egg. Whip until smooth. Place in greased casserole. Sprinkle with paprika for color and cover. Bake at 350° for 1/2 hour. If taken from refrigerator, extend baking time to 50 minutes. Potatoes are very fluffy when served.
Dissolve Jell-O and sugar in boiling water. Drain pineapple, reserving juice. Set pineapple aside. Add water to pineapple juice to measure 1 cup. Stir in lemon juice. Stir mixture into gelatin mixture. Chill until consistency of egg whites. Add cranberries, oranges and nuts to mixture; mix well. Refrigerate until set.
Dredge tomato slices in cornmeal and flour. Pour oil to depth of 1/4-inch into a large heavy skillet. Fry tomato slices, a few at a time, in hot oil over medium heat for 2 minutes on each side or until lightly browned. Drain on paper towels. Sprinkle with salt and pepper to taste. Serve immediately. Yields 4 to 6 servings.