HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut off top of round loaf of bread. Scoop out pieces. Mix all ingredients together. Pour into hollow of bread. Put top on. Cover with foil. Bake at 350° for 35 minutes. Serve with scooped out pieces of bread.
Peel cucumbers (optional), then slice thin; set aside. Mix all other ingredients in bowl large enough to accommodate cucumbers. Add cucumbers and mix well. Put in refrigerator until ready to use. Will stay nice for approximately 1 week.
Beat eggs; add oil, sugar and vanilla. Beat until thick and foamy. Stir in zucchini and pineapple. Combine dry ingredients; add to mixture and mix well. Bake in two well-greased and floured loaf pans at 350° for 1 hour.
Crumble hamburger in casserole dish. Cover with onion slices and then put your cheese over the onion. Pour undiluted mushroom soup over layers. Cover with Tater Tots. Do not salt. Bake for 1 hour at 350°.
Layer in casserole. For last layer, pour cherry pie filling over top, then pour sherry over whole salad. Bake at 350° for 45 minutes to 1 hour.
Blend the first 4 ingredients, using electric mixer. Use as dip for apple slices. Tastes like caramel apples. Makes 1 cup.
Mix all ingredients together and roll into ball(s). Roll ball(s) into nuts. Serve with crackers.
Set oven racks at 2 lowest levels. Heat oven to 450°. Peel papery skin from garlic and wrap head in aluminum foil. Bake 30 minutes; cool. Meanwhile, coat 2 baking sheets with vegetable oil or nonstick spray and arrange tomatoes, eggplant, zucchini, squash, onions and peppers on baking sheets. Roast 20 minutes, turning once, until tender and brown. Cool.
Combine all ingredients except corn. Blend until smooth. Fold in the corn. In a large skillet heat the shortening or oil and drop batter by tablespoons into the very hot fat. Fry until browned on both sides.
Dissolve Jell-o in boiling water. Add all other ingredients, stirring well. Congeal in 13 x 9 glass dish.
Sprinkle lemon juice over sliced apples. Coat well and pour into pie shell. Combine remaining ingredients and sprinkle over apples. Bake at 425° for 30 to 40 minutes. Yield: 8 servings. Calories per serving 103.
Remove casings from the sausages and cut into 1-inch pieces. In a Dutch oven, brown sausage over medium heat. Remove sausage and drain all but 2 tablespoons of the drippings. Saute onion, pepper and garlic until tender. Add sausage and all remaining ingredients. Simmer, uncovered, stirring occasionally, until pasta is tender, about 15 to 20 minutes. Yield: 3 quarts.
Mix dry ingredients. Combine yolks, milk and oil. Stir into dry ingredients until smooth. Fold in stiff egg whites, leaving it slightly fluffy (curdled looking). Bake in waffle iron.
Brown hamburger in butter. Add salt, pepper and onion. Add rest of ingredients. Mix. Bake at 350° for 1 hour and 30 minutes. Serves 8.
Combine. Form mixture into 1-inch balls and roll in crushed corn flakes. Bake in oven at 425° for 20 minutes. Serve with favorite sauce.
Mix all ingredients, except ginger ale, well and chill. Just before serving, add the ginger ale. Serve.
Cream butter, sugars, eggs and vanilla. Add dry ingredients and mix well. Stir in oats (quick or regular oats) and chocolate chips. Drop by rounded teaspoon on greased cookie sheet. Bake 12 minutes at 350°.
Mix all ingredients together. Bake at 350° for 45 minutes. Stir halfway through baking. Will be golden brown.
Preheat oven to 350°. Grease and flour a 9 x 9-inch pan. In large bowl, combine margarine and sugar; beat until creamy. Beat in eggs and sour cream. Sift together flour, salt, baking powder and baking soda. Gradually add sifted dry ingredients to creamed mixture, beating after each addition. Add vanilla. Pour half of the batter into prepared pan; spread with cherry pie filling, then pour remaining batter over pie filling.
Mix. Roll into cookie size balls. Roll in white sugar. Bake at 350° for 8 to 10 minutes.
Cook meat, onion, chili blend or chili powder, salt and pepper together until done. Mix milk, soups and green chilies together. Start with tortillas or chips on bottom of 10 x 13-inch pan. Layer tortillas or chips, meat mixture on top, then soup mixture on top of meat. Repeat layers until all is gone. Top with cheese. Bake in a 350° oven for about 20 to 30 minutes. Top with cheese. Cook until hot through and through.
Melt chocolate chips and wax in double broiler. May need teaspoon or so of milk. Mix first 4 ingredients and make into balls. Roll around in chocolate chips and wax. Place on waxed paper and let cool.
In a large bowl, combine first 5 ingredients; mix well. Blend the salsa with red vinegar dressing; pour over salad and toss well. Cover and chill. Serves 8.
Brown ground meat. Add tomatoes, onion and tomato sauce. Bring to a boil and simmer 10 minutes. Boil noodles 10 minutes and drain. Add noodles and meat mixture with cream cheese, salt, pepper and sugar. Put in casserole dish. Sprinkle with cheese. Bake 35 minutes at 350°.
Brown sausage and hamburger until crumbled; drain excess fat. In crock-pot, melt cheeses. Add all other ingredients. Mix well. Serve with favorite chips. Makes a large amount and it can be frozen.
Cook dates in water a few minutes, stirring constantly. Set aside and let cool. When cool, add nuts. Thoroughly cream sugar and oleo, add egg and beat well. Add vanilla and sifted dry ingredients and mix. Knead dough, divide in half, roll one part on floured board 1/4-inch thick in a rectangular shape. Spread half of date mixture all over the dough and roll like a jelly roll, wrap in waxed paper and chill in refrigerator overnight. Repeat with the remaining dough and filling. Cut in 1/4-inch slices and place on greased cookie sheet. Bake in 400° oven 8 to 10 minutes.
Shred zucchini. Set aside. Cream sugar and oil. Add eggs, zucchini, and vanilla. Mix flour, raisins, nuts and cinnamon. Add to above. Pour into 2 greased loaf pans. Bake 350° for 1 hour.
Dissolve gelatin and dash of salt in 2 cups hot water; cool to room temperature and add lemon juice. Carefully pour lemon-lime beverage down side of bowl; stir gently with up and down motion. Chill until partially set. Meanwhile, core apples and slice very thinly. Add apples and grapes to gelatin mixture, stirring gently with up and down motion. Pour into 2-quart ring mold. Chill until firm. Unmold.
Mix margarine, sugar and eggs. Add remaining ingredients; pour into unbaked pie shell. Bake at 325° for 40 to 45 minutes.
Bake chops in oven approximately 15 minutes. To mix barbecue sauce, mix remaining ingredients. Pour over chops and finish cooking another 15 minutes.
Brown onion and ground beef (you do not have to use oil). Add tomato paste, spices, water and green beans. Simmer for about 40 minutes. May be served with rice. Serves about 4.
Cook broccoli and cauliflower according to package directions. Drain. Place in a greased casserole dish. Melt together soup and cheese. Pour over broccoli and cauliflower. Mix together melted butter and cracker crumbs. Bake in a 350° oven for 30 to 35 minutes. Serves 10.
Cream oil, sugar, butter and powdered sugar. Add vanilla and eggs. Sift the dry ingredients in and blend well. Chill the dough before shaping. Roll 2 teaspoons of dough for each ball. Roll the balls in granulated sugar. Put balls on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Lightly grease a 9 x 13-inch baking dish. Layer Pepper Jack cheese, vegetables, then Cheddar cheese in dish. Beat milk, flour, salt, pepper and eggs until smooth; pour over cheese. Bake, uncovered, for 40 to 45 minutes at 350° until the egg mixture is set. Let stand 10 minutes before serving. Great for brunch!!
Boil chicken in large pot of water seasoned with Tony's seasoning, a little cayenne pepper and bouillon cubes. When chicken is cooked, remove and debone. Add chopped celery and carrots to broth; cook 15 minutes. Then add chopped chicken and vermicelli. Cook another 15 minutes.
Pressure cook soybeans in water 1 hour. Drain juice from tomatoes and add to sauteed onions in heavy skillet. Simmer. Cut tomatoes in small pieces and add to juice. Add brown sugar, oil and salt. Mix. Add to cooked soybeans. (I often just add all these ingredients to beans without any precooking.) Bake at 350° until juice is thickened. Add lemon juice and sweet basil. Add 1/2 can plain tomato paste. Yield: 8 servings.
Mix well. Bake in a 350° oven in an oblong baking dish. Cool and cut into squares.
Cook macaroni shells. Put spaghetti sauce, garlic, onion, green pepper and oregano into saucepan and cook for 30 minutes. Add rest of ingredients (except cheeses) together. Layer into casserole dish, layer of macaroni, layer of sauce and layer of cheese. Repeat until all mixture is used up. Bake 15 minutes at 350°.
Combine all ingredients in a large bowl. Serve immediately or chill several hours. Yield: 8 servings.
Sift together flour and salt; set aside. Mix together the butter, sugar, vanilla and egg yolk. Add slowly to flour mixture. Roll into small balls; dip into egg white. Roll into chopped nuts. Bake at 350° for 5 minutes. Remove and make thumbprint in center of each cookie. Put back in oven for 5 to 7 minutes longer. Let cool completely, then fill each hole with sour cream frosting. Garnish by placing 1 peanut M&M in center of frosting.
Grease 2-quart casserole. Just mix all ingredients together in casserole. Bake at 375° for 40 to 50 minutes.
Combine ingredients. Pour into miniature muffin tins about 1/2 full. Bake at 325° for about 15 minutes. Watch carefully!
Simmer cranberries and water for 10 minutes. Add mashed bananas and sugar; bring to a boil and boil hard for 1 minute. Remove from heat. Add pectin. Stir and skim. Put in sterile jars and seal. Yield: Eight 8-ounce jars.
In a blender put half of tomato juice and jalapeno chili. Process until chili is pureed. Fill a cocktail shaker with ice and add tomato-jalapeno mixture and remaining ingredients. Shake well and strain into highball glasses.
Simmer onion and celery in butter. Add flour; mix thoroughly. Add chicken stock and cook until smooth. Add tomato juice, seasonings and chicken. Arrange rice in a ring and pour hot curried chicken in the center.
Boil 1/2 package of egg noodles according to directions on bag. On medium to low heat, warm beef stew in saucepan. When noodles are ready, drain and place in bowl. Add beef stew and serve. Add salt and pepper to taste. Clean up mess.
Mix pudding with 3 cups milk. Mix in blender and pour over cream cheese mixture. Top with Cool Whip. Sprinkle with grated Hershey bars and pecans. Refrigerate before serving.
Dissolve sugar in some of water; combine juice with remaining water. Pour into punch bowl with ice cubes or ice ring. Top with cold ginger ale.
Cream together the sugar and shortening. Add eggs. In a separate bowl, sift together the flour, salt, baking powder and soda. Add to sugar mixture, alternating with milk. Add vanilla. Drop by teaspoons on greased cookie sheet. Bake until slightly golden in a 350° oven. Frost with lemon icing.
Drain off and throw away all vinegar from the jug of dill pickles. Cut pickles into wheels, do not cut too thin. Return the pickles to gallon jug and add the sugar to pickles. (It works best if you layer the pickles and sugar a couple times.) Tighten the lid on jar and turn; shake the jar several times a day until all sugar has dissolved. Add 1 ounce of Tabasco hot sauce and mix well. You can do this by turning jug upside down several times. The pickles will be crisp in a week to 10 days.
Combine. Use 2 heaping teaspoons for each serving. Makes 1 pound.
Combine all ingredients except kisses in a large mixer bowl. Shape dough into balls. Roll balls in sugar and place on cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with a candy kiss. Press down firmly so cookie cracks around edge.
Take chicken off bones and put in bottom of flat 3-quart casserole dish. Mix soup and water and pour over chicken. Mix flour, milk and margarine and spread over soup and chicken. Do not stir. Pour 2 cups of chicken broth on top; do not stir. Bake at 350° until done, about 45 to 50 minutes.
Chill dough thoroughly. Roll into small balls and press down with fork. Bake at 350° to 375° about 15 minutes.
In a saucepan, combine the cornmeal, milk, sugar and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from heat and stir in sausage. Pour into buttered loaf pan. Cover with plastic wrap and refrigerate. To serve, cut 1/3-inch slices; dip in flour on both sides. Fry in skillet in melted butter over medium heat until browned on both sides. Serve warm with syrup.
Melt butter in a large skillet. Add next 8 ingredients. Bring to a boil. Add shrimp. Cook over medium heat about 5 minutes. Stir occasionally.
Spread cream cheese in 9-inch microwave safe pie plate. Sprinkle with cheese. Microwave on High 2 to 3 minutes or until cheese melts. Top with salsa and serve with chips.
Mix first 8 ingredients together. Top with cheese and potato chips. Bake at 450° for 15 minutes. Excellent for parties.
Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine remaining ingredients; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans. Bake at 400° for 12 to 15 minutes or until golden brown. Yield: 2 dozen.
Mix all ingredients together real well except margarine. Put in baking dish and top with margarine. Bake at 325° for at least an hour (onion needs to fully cook). You can saute onion before adding and bake only about 1/2 the original time.
Mix together and drop by teaspoonful into hot grease to deep fry. Fry until golden brown. Roll in powdered sugar.
In blender, blend orange juice, sugar, milk, water and vanilla. Add ice cubes. Blend well. Serve immediately.
Mix all ingredients in a bowl, drop by spoonful in oil and deep fry. Sprinkle with powdered sugar while warm. Keep refrigerated, if any are left.
Blend together pecans, 1/3 cup brown sugar and butter. Press gently onto bottom of pie shell. Mix and beat gently to blend remaining ingredients. Pour into pie shell. Bake for 55 to 60 minutes at 400° or until knife inserted in center comes out clean. Makes 8 servings.
Cook sausage until brown; drain, chop and set aside. Separate rolls and press into a 12-inch pizza pan to the center. Spoon sausage on crust; top with hash browns and cheese. Combine eggs, milk and spices; pour over sausage mixture. Sprinkle half of Parmesan cheese over egg mixture. Bake at 375° for 20 minutes. Remove from oven and sprinkle with remaining cheese; return to oven and bake 5 minutes.
Combine the sugars and flour in a medium size bowl. Add the margarine; mix well.	Very good on baked apple pie, rather than a top crust. Sprinkle a little cinnamon on top.
In a medium saucepan, combine first 5 ingredients. Cook over medium-low heat, stirring occasionally, until mixture reaches 115°. Remove from heat; transfer to a large bowl. Add yeast and stir until dissolved. Let stand 3 minutes.
In large skillet, brown ground beef, green pepper, onion and Italian seasoning. Drain. Add soup and pizza sauce. Mix together.
Put half of mixture in bowl and marinate overnight. Drain wings when ready to cook. Cook on grill, turning frequently. When almost done, put wings in bowl with rest of marinade to which 2 tablespoons of butter has been added. Return wings to grill, turning once.
Mix Jell-O and hot water; cool slightly. Add rest of ingredients; mix well. Chill until set and serve.
Mix first 5 ingredients in a heavy 2-quart saucepan. Cook, stirring constantly, over medium heat. Mixture will be bubbling all over the top. Boil and stir 5 minutes more. Take off heat. Stir in chocolate pieces until completely melted. Stir in pecans and vanilla. Spread on buttered pan.
Mix flour, salt, Crisco and sugar until it resembles corn meal. In small bowl, put egg, water and vinegar. Mix well with fork. Add to flour mixture and mix until well blended, then roll out for crusts. Makes 4 single crusts or 2 double crust pies. Freezes well.
Saute venison cubes in small amount of oil until brown. Add celery, pepper, carrots, onion and shallots. Take some of drippings from pan and make a roux with the flour (cook until brown like for gravy). Add this to the pot, then add enough water to cover. Cook about 3 hours or until tender.
Sprinkle rice in bottom of casserole dish. Place chicken over rice. Pour onion soup mix over chicken. Add cream of chicken mushroom soup. Add water to entire mixture. Cover casserole dish and bake for 1 1/2 hours at 325°.
Bake cake in a 9 x 13-inch pan. Bring to a boil the sugar, milk and coconut. Punch holes in hot cake with handle of wooden spoon or fork. Pour hot mixture over hot cake. Cool. Top with whipped topping. Sprinkle with coconut.
Chop and mash together the shallots, walnut halves, parsley and vermouth. Knead in butter, bread crumbs and Parmesan cheese. Spoon topping on each clam. Cover with freshly grated Parmesan (best quality). Make a bed of loosely crumpled aluminum foil on a pan. Arrange clams on foil and bake, loosely covered with a layer of aluminum foil, in a 450° oven for 3 to 5 minutes. When just barely done, remove foil and brown close to the broiler. Serves 4.
Shred dried beef; chop the green onions and add to softened cream cheese. Form into a ball. Cover cheese ball with small pieces of dried beef.
Preheat oven to 350°. Grease a large loaf pan. Mix all dry ingredients together. Combine the orange juice, butter and eggs together and mix with dry ingredients, mixing just until moistened. Stir in cranberries and nuts. Place mixture into greased pan and bake for 65 minutes or until wooden pick inserted in center of pan comes out clean. Cool 5 minutes. Remove from pan and cool on wire rack.
Combine tomatoes, beans, jalapeno and cumin in skillet. Add cooked chicken. Heat 5 minutes or until thickened.
Mix cake mix with Cool Whip. Add lemon rind. Beat well. Add well beaten egg. Roll in powdered sugar, about 3/4 teaspoon at a time. Bake on a well-greased cookie sheet 10 to 12 minutes at 350°. Remove onto a rack to cool as they tend to stick. Makes about 5 1/2 dozen.
Mix ingredients well and pour into bowl (or mold) and freeze. Can be cut while frozen or thaw slightly and serve.
In a heavy saucepan, combine brown sugar, 2 tablespoons butter and water; cook over medium heat to boiling. Reduce heat and cook gently until caramel is dark and syrup-like. Remove from heat and set aside. Melt remaining 2 tablespoons butter in saucepan over medium heat. Remove from heat; whisk in flour until smooth. Return to heat and cook, stirring constantly. Pour in milk and heat to boiling.
Brown the hamburger and onions. Drain. Add spaghetti sauce mix (water may need to be added if mixture is too thick). Cover and simmer for 10 or 15 minutes.
Mix with mixer. Spread in 9 x 9 dish. Cover with finely shredded cheese. Serve with tortilla chips.
Drain, rinse and chop sauerkraut. Put in a bowl the sugar, oil and vinegar. Mix until well blended. Add the vegetables and refrigerate for 2 days.
In a 9 x 12-inch casserole, pour the two cans of pineapple, leaving out about 1/2 the juice. Sprinkle the flour-sugar mixture all over, then sprinkle the cheese.
Mix and pour into prepared crumb or plain pie crust and top with Cool Whip when served.
Mix together all ingredients. Add just enough mayonnaise to make it creamy. Add a little ketchup for color. Serve with veggies or crackers.
Preheat oven to 350°. In a 13 x 9-inch cake pan, pour pineapple and juice, and then spread the cherry pie filling over the pineapple. Spread dry cake mix over the entire top of the filling. Slice margarine in small slices over the top of the dry mix. If desired, add walnuts or pecans on top of the margarine. Bake about 30 to 35 minutes or until golden brown. Serve warm or chilled.
Place crushed potato chips on a sheet of wax paper. Sprinkle on pepper, if desired.
Dissolve water and sugar. Add rest of ingredients except ginger ale. Freeze in 2 gallon container. Before serving, thaw to slush and add 2 (28 ounce) bottles ginger ale. Makes 60 (6 ounce) glasses or 75 (4 ounce) cups.
Position knife blade in food processor bowl. Add all ingredients except onion. Process 1 minute or until lumpy. Stir in onions. Yields 2 cups.
Crush crackers and mix butter, melted. Put in pan saving few tablespoons for top. Saute onions in 1/4 stick oleo and put on top of crackers. Make white sauce with cheese melted in it. Pour over onions. Put reserved crumbs on top and bake 15 minutes at 350°.
Soak whole cucumbers in salt water for 14 days. Remove from salt water; slice and soak overnight in 1/2 box alum water. Remove from alum water. Rinse and soak in 1 gallon apple cider vinegar for 6 hours. Remove from vinegar. Pour vinegar out. Put pickles and sugar in layers with spice. Use 10 pounds sugar. Let stand in stone or glass jar for several days before using. Pickles do not have to be sealed.
Prepare cake mix as directed. Add all juice of pineapple to cake mix and 2 tablespoons of pineapple. Bake as directed on box.
Use medium skillet. Cook bacon until crisp; set aside. Empty grease and use same pan. Saute onion and beef until brown. Remove onion and beef with slotted spoon. Put in 2-quart casserole and stir in salt. Discard drippings. Add cooked bacon. Preheat oven to 375°. In skillet add remaining ingredients and heat until hot, stirring occasionally. Pour into casserole and stir well. Bake uncovered for 60 minutes.
Cut one squash in half. Scoop out seeds and strings. Place in baking dish, cut side down. Add a little water and bake at 350° for 45 minutes or until tender. Fill cavity with dabs of butter, brown sugar and pecans. Salt and pepper to taste. Serve hot.
In large bowl, layer lettuce and onions. Spoon 1/2 cup mayonnaise evenly on top. Layer celery, green pepper and peas. Spread remaining mayonnaise over top. Sprinkle sugar, cheese and bacon over top. Cover and refrigerate 8 hours. Add water chestnuts. Toss before serving. Makes 8 to 10 servings.
Mix jello, cornstarch and sugar together. Add 1 cup boiling water. Return to stove. Bring to boil and continue boiling and stirring until thick; cool. Add about 3 cups sliced strawberries. Pour into baked and cooled pie crust. Chill and serve with whipped cream.
In large bowl, combine sugar and oil, Add soda to milk; salt to flour and mix all to sugar/oil mixture. Mix well. Add beaten eggs and raisin bran. Bake as many muffins as needed. Batter keeps 6 weeks refrigerated.
Mix all together. Pour into 3 pie shells. Bake at 400° for 50 minutes.
Mix soda in small amount buttermilk. Mix together bran, flour, sugar and salt; add slightly beaten eggs. Add oil, rest of buttermilk and soda solution. Mix thoroughly. Let stand until thickened. Will keep in refrigerator up to 2 months. When ready to bake, pour into muffin tins lined with paper. Bake at 400° for 18 to 20 minutes. Makes about 5 dozen.
Cook bacon (leave whole). Saute onions in drippings. Add rest of ingredients and cook until vegetables are tender. Add clams. Heat thoroughly. Remove bacon and serve.
Combine all ingredients and adjust seasoning to taste, especially vinegar. Use as a basting sauce on all meats. Warm in microwave or saucepan before using as a table condiment.
Cream butter or margarine and sugar together. Beat in the eggs, one at a time. Add flour, one cup at a time. Add flavorings; mix well. Pour into a greased and floured tube pan and bake at 325° for 1 hour and 15 minutes.
Preheat oven to 375°. Melt butter in a skillet over medium-low heat. Add next 7 ingredients and cook until veggies are tender, stirring frequently (about 10 minutes).
Cream the sugar, butter and oil. Add eggs, one at a time. Add vanilla and buttermilk; mix well. Add measured dry ingredients, then grated zucchini. Blend well. Pour into a greased and floured 9 x 13-inch pan. Sprinkle chocolate chips over top; bake at 325° for 45 minutes.
Mix first 4 ingredients together. Roll into balls. Let sit in the refrigerator overnight.
Mix all ingredients in order. Bake at 350° for about 45 minutes. Makes 2 loaves.