HumbleIntelligence/food-ner-1-Million huggingface dataset:
*To toast: Spread onto shallow pan and toast at 350°, just until oatmeal begins to change color, 5 to 10 minutes. Watch closely.
Chop pork or chicken and cook in small amount of oil until brown. Drain. Pour tomato sauce over browned meat, onion and mushrooms. Bring to a boil and then simmer for 20 minutes. Serve over fried rice.
Melt margarine in 9 x 13 pan. Blend in graham cracker crumbs and pat evenly over the bottom. In a bowl, beat 2 sticks butter, eggs and sugar at high speed for 15 minutes. Carefully spread this blend over crust. Layer sliced bananas over the mix. Spread Cool Whip on top of fruit layer. Sprinkle on nuts and place cherries on top. Keep in refrigerator.
Heat margarine in large frying pan. Add onion and green pepper. Cook 5 minutes over low heat. Blend in flour and cook until bubbly. Pour in broth gradually, stirring constantly. Cook until thick and smooth, stirring frequently. Add seasoning. Add meat and vegetables to gravy and heat. Pour mixture into pie crust. Place top crust on and cut slits for steam to escape. Bake at 425° until crust browns and sauce bubbles.
Cook broccoli well, drain. Put in large mixing bowl. Add cream of celery soup and cream of mushroom soup, onion (diced) and margarine (melted). Mix together well, then add crackers (crushed) with cheese.
Slice apples in casserole. Mix 1/2 cup sugar and 1/2 teaspoon cinnamon; spread over apples. Beat egg thoroughly. Add 3/4 cup sugar, softened butter, flour and 1 teaspoon cinnamon. Spread over apples. Bake at 350° for 35 minutes. May double recipe in a 9 x 13-inch pan.
Combine 1/3 of cake mix with 1 egg and margarine in bowl, mixing well. Press into greased 9 x 13-inch pan. Bake at 350° for 15 minutes. Combine remaining cake mix, 3 eggs, brown sugar, corn syrup and vanilla in bowl. Beat for 2 minutes with electric mixer at medium speed. Pour over crust. Sprinkle with pecans. Bake for 30 to 35 minutes longer, or until light brown. Cool; cut into bars.
Cream shortening, sugar, eggs and vanilla. Add flour, salt and soda. Mix well. Stir in cereal and chocolate chips. Bake at 325° for 5 to 7 minutes. Approximate yield: 5 dozen.
Brown 1/2 cup sugar to	dark brown in skillet.	Add hot water and 1 cup sugar; boil to	dissolve, about 3 to 5 minutes. Add salt and butter.
Make a syrup using the vinegar, water, sugar, celery seed and mustard seed. After sugar is dissolved, boil 5 minutes; cool. Combine shredded cabbage and salt; mixing well. Let stand 1 hour. Squeeze out cabbage and discard liquid. Add shredded carrots and red and green peppers. Add cold syrup. (Syrup must be cold or cabbage will turn dark.) Immediately pack into glass jars of desired size, leaving some space on top for mixture to expand as it freezes. Cover tightly and freeze. A pint jar transferred from freezer to refrigerator will defrost in about 6 hours. This recipe freezes well for over a year. It is easy to multiply the recipe for that extra cabbage from your garden or a good buy at the market.
Slice 1 cup of strawberries and set aside. Slice the remaining strawberries in half and set aside. Line the bottom of a 12 x 8-inch baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of blueberries and all the Cool Whip. Place the remaining strawberries and blueberries on Cool Whip to create a flag design. Refrigerate until ready to serve. Makes 15 servings.
Make pastry for 9-inch pie. You can use already made pie crust (unbaked). Mix flour, sugar and salt and sprinkle small amount in pastry-lined pan (1/4 cup). Combine remaining sugar mixture with rhubarb and berries. Put in pie pan and dot with butter. Put top pastry on pie. Cut a few slits for steam to escape. Bake in 425° oven for 40 to 50 minutes.
Cream the butter and sugar in mixer bowl; blend in milk and vanilla. Stir in flour, candied cherries and pecans. Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill for several hours or overnight. Slice 1/4 inch thick and place on ungreased baking sheet. Bake in preheated 375° oven for 12 minutes or until edges are golden. Makes about 5 dozen cookies.
Beat the sugar, flour and eggs well; add to hot milk in double boiler. Mix well. When it starts to coat the spoon, remove from water and beat well. Add marshmallows and beat well. Add vanilla flavoring and chill.
Cut an acorn squash in half and remove seeds. Cover bottom of baking dish with boiling water. Place squash cut side down in water and bake at 400° for 30 minutes, then turn cup side up. Place 1 to 1 1/2 tablespoons Log Cabin syrup and 1/2 to 1 tablespoon butter in center of each half. Sprinkle with salt. Continue baking about 30 minutes or until tender. Makes 2 servings.
Remove stems from mushrooms. Wash caps and brush with melted butter. Combine soft butter, garlic and cheese. Mix well. Add wine, soy sauce, onion dip and Fritos to make a paste. Fill mushroom caps with mixture. Place on baking sheet and broil 3 minutes, until bubbly and lightly browned.
Mix first four ingredients in a heavy skillet and cook until it reaches soft ball stage; then add peanut butter and butter. Remove from heat and beat by hand until it starts to thicken. Pour onto a buttered platter. Chill and cut.
Spray cookie sheet with Pam. Mix everything together in white of egg (mix well). Spread on cookie sheet. Cook for 1 hour at 225°. Stir 3 times during the hour.
Combine apples, bananas and lemon juice; let stand 10 minutes. Combine dry ingredients. Cut in oleo until crumbly. Arrange fruit in unbaked pie shell. Sprinkle with crumbs. Bake 35 to 40 minutes at 400°. Serve with whipped cream. Good without cream.
Let cream cheese and margarine stand at room temperature until softened. Beat all ingredients until creamy.
Brown ribs on flat sheet with salt and pepper at 425° for 10 to 15 minutes. Turn. In saucepan, cook rest of ingredients. Put browned ribs in big pot or 9 x 12-inch cake pan. Pour sauce over ribs; best if sauce covers ribs. Cover and bake at 375° for 1 1/2 hours.
Separate biscuits. Press into flat round circles. Cut a hole in center. Heat oil in small kettle. Drop biscuits, 2 at a time, into hot oil, turning once. Fry to golden brown. Remove and place on paper towel. As soon as they drain, combine sugar and cinnamon mixture. Roll doughnuts in this while they are still warm. Continue to do so with doughnut holes and remaining doughnuts. May use sugar and cinnamon to your taste. You may also dip in melted butter before frying.
Melt butter in large frying pan. Add potatoes and fry until brown. Place in 9-inch square baking dish. Sprinkle with cooked and crumbled bacon. Stir together egg yolks, mushrooms and cheese. Beat egg whites until stiff, but not dry. Fold cheese mixture into whites. Pour over bacon. Bake in preheated oven at 350° for 25 to 30 minutes or until set. Serves 6.
Melt chocolate over hot water. Remove from heat; let cool. In medium bowl, combine butter, sugar, salt and 3 tablespoons hot cream. With wooden spoon, beat until mixture is smooth. Add chocolate; continue beating until frosting is thick enough to spread. Add vanilla.
Heat sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange juice, lemon juice and pineapple juice. Mix well.
Tear chicken into pieces. Place in casserole dish. Layer vegetables and soup. Combine melted butter with flour and put on top. Bake at 350° until hot and bubbly.
In a bowl, mix crumbs, pecans, brown sugar and cloves. Stir in butter. Press over bottom and halfway up sides of 9-inch spring-form pan. Refrigerate.
Mix first three ingredients in a 2-quart saucepan. Cook until it forms a hard ball in cold water, then fold in egg whites until it gets thick. Add pecans and pour into a baking pan. When cool, cut into squares.
Mix first 4 ingredients together and press in 9 x 13-inch pan. Bake at 375° for 15 minutes; cool. Blend together cream cheese, powdered sugar and 1 cup Cool Whip and spread on crust. Cook pudding with 3 cups milk until thick and put on top of cream cheese. Mix while still hot. When cool, cover with Cool Whip and sprinkle with chopped nuts.
Mix sour cream and soup; reserve 1/3 of the mixture. Mix chicken, olives, chilies, 1/2 the cheese and the 2/3 remainder of soup mixture. Fill and roll tortillas. Put into a greased pan. Top with remaining 1/3 soup mixture and cheese. Bake at 350°, uncovered, for 30 minutes.
Melt butter in an iron skillet. Add rest of ingredients except cereal. Cook 5 minutes. Remove from heat and add Rice Krispies. Stir well. Cool until you can handle, then form into balls and roll in powdered sugar.
Brown onions and green pepper in oil. Cook 5 minutes. Blend in other ingredients. Put steak in roaster and pour all over. Bake covered 1 1/2 to 2 hours at 250°.
Bring sugar and water to boil; add jello and mix well. Cool, then add frozen orange juice and large can of pineapple juice, water and extract. Freeze.
Cut 1-inch deep slits in roast. Insert whole sections garlic. Add Key lime juice, oregano, salt and pepper. Pour over roast. Baste throughout the day every 2 hours. Bake in oven or grill desired time for size of roast. Baste throughout cooking time with juice mixture.
Cut fish into serving size pieces, in a bowl. Sift flour, salt and baking powder. Drop egg yolk in center and add water and shortening. Mix well. Fold in beaten egg whites.
Bring sauce to boil and pour over sliced yams. Bake in 400° oven until candied, approximately 30 to 45 minutes.
Cream shortening and sugars together. Add egg and molasses. Stir together the flour, soda, salt, cinnamon, cloves and ginger. Add to molasses mixture; mix well. Chill overnight in refrigerator. Make into balls and flatten with wooden mallet dipped in flour. Fill centers with currant jelly. Place on lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes. Good luck!
Crush graham crackers very fine. Add melted butter and mix. Line bottom of 9 x 13-inch pan, saving 1/2 cup mixture for topping. Add sugar to softened cream cheese. Mix well and set aside. Dissolve gelatin in hot water and chill until syrup consistency. Whip chilled milk in large bowl and add lemon juice and whip. Add gelatin mixture to milk mixture; beat well. Add cream cheese mixture to milk mixture about 1/4 cup at a time, beating well after each addition. Pour mixture into pan; sprinkle top with graham cracker mixture. Chill until firm. Cut into squares and serve.
In a mixing bowl, beat eggs slightly with a rotary beater or fork. Add sugar and salt. Stir until dissolved. Stir in dark corn syrup and melted butter or margarine. Mix well.
Cream the butter and shortening. Gradually add sugar, beating until smooth. Add vanilla and flour, beating well. Stir in corn flakes. Shape dough into a long roll, 2-inches in diameter; gently roll in pecans. Wrap in waxed paper and chill overnight or until firm. Let roll stand at room temperature about 10 minutes. Cut dough into 1/4-inch slices. Place 2-inches apart on ungreased cookie sheets. Bake at 350° for 15 minutes or until lightly brown. Cool on wire racks. Yields 3 1/2 dozen.
Mix sugars, margarine and water together in a large baking dish. Put in a 400° oven until bubbly. Sift flour and salt together. Cut shortening into flour. Add the water gradually until it holds together. Roll out dough and cut into a rectangle about 10 x 12-inches. Chop 4 cups apples. Place on dough. Sprinkle with sugar if apples are tart. Roll up pastry and slice into 1-inch pieces. Place in hot syrup. Sprinkle cinnamon on top. Bake 45 minutes or until done in a 350° oven.
Put all vegetables into a pan. Sprinkle salt over all. Cover with ice cubes. Let stand until ice melts. Drain. Add remaining ingredients. Bring to a boil and can.
Place baking mix and pepper in gallon size sealable plastic bag. In shallow bowl, lightly beat egg whites; add chicken cubes and stir to coat. Place chicken in bag; seal bag, squeezing out excess air. Shake until chicken is coated. Remove from bag; sprinkle with any remaining mixture and set aside.
Cook chicken about 45 minutes. Remove chicken and reserve broth. Bone and cube chicken; set aside. In an 8-quart kettle combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium; cook and stir about 5 more minutes, until mixture is reddish-brown (color of a penny). Turn the heat to high; stir in 2 cups of reserved broth, mixing well. Cook and stir until thickened. Add onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add chicken, tomatoes, okra, bay leaves, basil, salt, pepper and hot sauce. Simmer 1 1/2 to 2 hours.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time; beat. Add extracts. Sift dry ingredients together; blend into creamed mixture. Chill in refrigerator. Roll into balls, then roll in sugar. Bake at 350° for 9 to 11 minutes.
Melt margarine in small saucepan over low heat. In large bowl, put graham cracker crumbs and powdered sugar. Pour melted margarine over mixture. Mix well. Add peanut butter to these ingredients, mixing well. Press mixture onto a 9 x 13-inch baking sheet.
Put last 7 ingredients into a plastic bag and shake well. Place foil over a baking sheet. Dip chicken pieces in butter and shake a few at a time in the bag. Place on baking sheet and bake at 400° for 20 minutes.
Preheat oven to 350°. Cut chicken breast into bite size pieces and place in 9 x 13-inch baking dish. Melt butter in a saucepan over low heat. Add the garlic, scallions, parsley, dill, oregano, salt and pepper. Cook for 2 minutes. Pour the mixture over the chicken pieces. Bake 10 minutes. Turn over chicken pieces and bake another 10 minutes. Turn over to broil and put chicken under broiler for 3 to 4 minutes or until lightly brown. Serve over rice or spaghetti to sop up garlic sauce. Makes 4 to 6 servings.
Combine ketchup, chilli sauce, A.1. sauce, Worcestershire sauce, Tabasco sauce and finely chopped sweet pickles and add to sauce mixture mayonnaise. Stir until well blended. Makes 2 1/2 cups. Great on hamburgers.
Mix the graham cracker crumbs and coconut; set aside. Mix the eggs, 2 sticks butter, sugar, cocoa and vanilla together and cook over medium heat for 5 minutes. Add to crumb mixture. Butter a large 10 x 15-inch cookie sheet and pat crumb mixture into pan. Mix cream cheese and powdered sugar; beat well. Mix top or crumb mixture. Spread melted butter and chocolate chips on top of the entire mixture. Chill until hard. Remove from refrigerator about 1/2 hour before serving.
Heat oil in a 4-quart pot. Add pork; cook until lightly browned. Add onions and garlic. Add flour; stir for 2 minutes. Add tomatoes, green chilies, jalapeno, salt and sugar. Mix and add chicken broth. Lower heat. Cover and simmer for 1 1/2 hours, until meat is tender. Serve with warm flour tortillas. Serves 6.
Combine ingredients in electric skillet. Set temperature at 300° and stir briskly until the sugar and water mixture is all absorbed and looks crystallized. Spread evenly on a cookie sheet and bake at 300° for 20 minutes stirring 2 or 3 times. Watch carefully as peanuts will burn easily in oven. Cool on foil. Store in glass jar in refrigerator.
In large skillet combine all prepared ingredients and cover. Cook over medium heat until potatoes are tender, about 45 minutes; stir occasionally.
Heat oven to 375°. Spray pan with nonstick cooking spray. Mix all ingredients. Spread in pan. Bake about an hour until meat is no longer pink. Drain immediately.
Cream butter and sugar. Add eggs, one at a time. Add vanilla, milk and dried ingredients. Place half of batter in a jelly roll pan. Cover with cherry pie mix (add a little almond flavoring, if desired, to filling). Spoon the rest of the batter over the top.
Combine milk, water, evaporated milk and rice in a large pan and bring to a boil; reduce heat and cook for 30 minutes. Add raisins and continue cooking for approximately 10 minutes or until thick and creamy.
Mix ingredients and form into thick cakes. Coat cakes with flour. Brown both sides in hot oil, reduce heat and simmer in oil 15 minutes on each side.
Mix all the ingredients and spread in a buttered pan. Cook at 350° until brown. Use a large enough pan to spread thin.
Dry hot dogs with paper towel. Mix ingredients. Roll hot dogs in mixture and drop into hot oil or shortening. Cook until golden brown. Remove and let cool slightly.
Preheat oven to 350°. In large bowl, combine cake mix, 1 egg, oleo, and pie spice until crumbly. Press in bottom of 15x10 jelly roll pan. In large bowl, beat cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining pie spice, and salt, mix well. Pour over crust; sprinkle with nuts. Bake 30 - 35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator. Makes 48 bars.
Crumble and cook sausage until brown; drain on paper towel. Cook broccoli according to package directions; drain. Cook Stove Top dressing according to package directions. Place stuffing on bottom of large square Pyrex dish. Place cooked sausage on top of stuffing. Place broccoli on top of sausage. Sprinkle generously with Kraft shredded Cheddar cheese. Bake at 350° until cheese is melted.
Peel potatoes. Boil until tender, drain. Beat softened cream cheese and sour cream at medium speed until well blended. Add hot potatoes gradually, beating constantly. Add onion, mayonnaise, garlic powder, salt and pepper, still beating until potatoes are light and fluffy. Put into a 2 quart casserole, sprinkle on parmesan cheese, dot with butter and sprinkle lightly with paprika. Bake at 325 degrees for 25-30 minutes. Makes 6 servings.
Brown ground beef. Add garlic, onion, green pepper, celery, chili powder, Worcestershire sauce, oregano and salt and pepper. Cook about 10 minutes. Add beans, tomatoes and paste. Simmer about 45 minutes. Delicious with crusty French bread and tossed salad. All quantities may be adjusted to your taste.
Crush wafers and blend with margarine. Press on bottom of large serving dish. Slice bananas and layer over wafers. Mix lemon juice and condensed milk until thick. Pour over bananas. Drain pineapple and layer over milk mixture. Cover with Cool Whip. Sprinkle coconut, then nuts and cherries on top.
Mix liquid ingredients in punch bowl. Float lime sherbet on top. Makes about 30 servings.
Cook tortellini according to package directions. Drain and rinse with cold water until completely cool. In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper. Toss with tortellini, green onions and tomato; chill. Makes about 4 cups of salad.
Mix all ingredients except chopped almonds together in a greased 8 inch square pan.	Sprinkle chopped almonds and coarse sugar (I use granulated on the boat) on top. Bake at 325 degrees for 35 minutes.
Brown sausage and drain. Beat eggs; add milk, salt and pepper. Mix well. Grease a 9 x 13-inch dish. Put bread crumbs, sausage and cheese in dish. Pour egg mixture over top. Bake at 350° for 45 minutes. Can be mixed the night before, stored in the refrigerator and baked in the morning.
Cook broccoli and drain; add remaining ingredients. Mix and pour into a greased casserole. Top with 1 stack Ritz crackers, tossed with 1 stick melted margarine. Bake at 350° for 45 minutes.
Simmer first eight ingredients for 15 minutes and let cool. Melt the margarine and add the flour and milk; cook to thicken. Add the cheese and cook until melted. Add to cooled vegetables and stir well. Heat in individual bowls in microwave to serve; do not cover to heat as it will curdle.
Cream together milk, margarine, vanilla, sugar and egg. Add flour, baking powder, baking soda, salt, apples and nuts. Pour into greased 9 x 13-inch pan. Combine topping ingredients and sprinkle on cake before baking. Bake at 375° for 35 to 40 minutes.
Cube Velveeta and pour can of Ro-Tel tomatoes in bowl. Microwave until melted, stirring occasionally. Add browned, drained ground beef and serve.
Mix sugar, cocoa, margarine and milk in pan; bring to boil. Boil for 1 minute. Add peanut butter, oatmeal and vanilla. Drop on wax paper to cool.
Preheat oven to 350°. Mix all three ingredients together. Add more flour as needed to make consistency. Bake in oven for 15 to 20 minutes until golden.
Brown chops, season and place in single layer in pan. Cover chops with onion and sauerkraut. Mix beef bouillon and sour cream and pour over sauerkraut. Bake, covered, for 1 hour in 350° oven. About 10 minutes before serving, sprinkle with crumbs and paprika and finish baking uncovered. Baste chops a few times after putting the crumbs on top.
Mix cheese, sugar and peanut butter. Fold in La Creme or Cool Whip. Put in baked pie shell. Store in refrigerator.
Cook chicken with a cube of bouillon. Let come to a boil. Let stand for 15 minutes. Prepare spinach; drain and spread on the bottom of an 8 x 11-inch dish. Place chicken evenly. Mix mayonnaise, lemon juice, cheese and cream of chicken soup. Spread over chicken evenly. Sprinkle bread crumbs on top. Bake at 350° for 45 minutes.
Cut up bread. Soak it in water and milk. Add beaten eggs, vanilla and sugar. Add butter and brown sugar. Mix well. Pour into a loaf pan.
Make Jell-O using 1 cup hot water and 1 cup juice. Let it start to jell. Whip cream. Whip Jell-O and cream cheese together. Add whipped cream. Stir in fruit and chill.
Cut up cherries; mash cream cheese in (do not drain cherries), then add crushed pineapple, Cool Whip and marshmallows. Then stir and add nuts.
Preheat oven to 400°. In small bowl, mix cinnamon and sugar. Unroll crescent rolls and separate into 8 triangles. Cut each in half lengthwise to make 16 triangular strips. Place apple wedge on wide end of each strip; roll up. Arrange rolls in 9 x 13-inch baking dish. Drizzle with melted butter. Sprinkle with cinnamon/sugar mixture. Pour orange juice or water into dish but not over rolls. Bake 30 to 35 minutes or until golden brown and apples are tender.
Beat egg, add other ingredients; mix well. Roll thin on a floured cloth or board. When dry, roll up and cut. Slice thin. I lay them on a towel in the patio until thoroughly dry. May be stored in pantry or freeze.
Wash and pick over lentils. Put into deep bowl. Cover with water. Soak overnight. Drain. Measure liquid and add enough water to make 4 cups. Add lentils and simmer until tender.
In bowl, combine bran and milk and let stand five minutes. Mix flour, sugar, baking powder and soda, set aside. Blend mixture just until blended. Stir in peaches and raisins. Drop by 1/4 cupfuls 2 inches apart on greased baking sheet or spoon batter into greased muffin pan. Bake at 400° for 18 to 20 minutes or until done. These contain 155 calories each and no cholesterol.
Cream together first two ingredients. Stir in eggs, molasses and vinegar. Sift and add remaining ingredients. Mix until well blended. Form dough into 3/4-inch balls. Bake on a greased cookie sheet about 12 minutes. As the ball melts down during baking, the cookie develops the characteristic crinkled surface.
Place all ingredients, except oil, in blender or mixing bowl. Add Crisco oil slowly while blending vigorously with the blender or egg beater. Refrigerate. Makes about 1 cup.
Use rubber gloves when you chop jalapeno pepper. Mix all ingredients except cheese. Pour	1/2 batter into hot greased iron skillet. Sprinkle half of grated cheese on top. Pour remaining batter and sprinkle remaining cheese on top. Bake at 350° for 45 to 55 minutes.
Remove stems from mushrooms. Save stems for other use. Wipe caps with paper towel. Put into jar. Combine remaining ingredients in saucepan. Heat just to boiling point. Pour over mushrooms, cool. Cover and refrigerate at least 2 days. Shake twice a day. When serving, drain and serve with toothpicks.
Stir buttermilk into pudding; fold in Cool Whip. Add drained fruit. Fold in 2/3 of crushed cookies. Sprinkle remaining crushed cookies on top.