HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1/4 cup sesame seed, flour, salt, red pepper and cheese. Work in butter and oil, using hands. Mix until dough holds together. Roll dough out on lightly floured board. Cut into small diagonal shapes. Transfer to cookie sheets. Brush with eggs. Bake at 350° for about 12 minutes, or until golden. Makes about 3 dozen.
Dissolve strawberry jellos in boiling water. Put strawberries and crushed pineapple all in a large bowl. Let set in refrigerator until it starts to set. Cut up bananas in this mix. Beat up whipping cream and sugar or use Dream Whip according to directions. Add pecans or coconut or both. Mix well and put in pan and put in refrigerator. Let jell.
Beat margarine and 1 3/4 cups sugar until creamed. Add eggs one at a time, blending well after each addition. Combine flour and baking powder and mix in alternately with orange juice and vanilla. Toss the blueberries with 5 tablespoons sugar and fold into batter. Pour batter into greased and floured 13 x 9-inch pan. Bake in preheated 350° oven for 35 to 40 minutes. Dust with powdered sugar when cooled, if desired.
Cook in oleo until soft. Add paprika to make red. Add tails; cook a few minutes. Add enough water to cover well. Cook for about 30 minutes. Salt and pepper to taste.
Combine all ingredients. Stir until well mixed. Bake in greased muffin pans at 450° for 15 minutes. When done, brush with butter.
Mix all ingredients together in crock-pot. Simmer on low for 2 hours or to desired taste.
Preheat oven to 375°. Mix half of the cake mix (dry), margarine, almond extract and egg in a large bowl until smooth. Stir in remaining cake mix. Divide dough in halves. Roll each half 1/8-inch thick on lightly floured board. Cut into desired shapes. Place on ungreased cookie sheet. Bake until edges are light brown, 6 to 8 minutes. Cool slightly before removing from cookie sheet. Cool completely before glazing.
Grease Bundt pan. Place 24 rolls in pan. Sprinkle with pudding mix and brown sugar. Pour melted butter over top. Sprinkle with nuts and raisins. Let rise on countertop. (Takes 6 to 8 hours). Bake at 350° for 25 to 30 minutes. Invert on plate immediately. Can put together at bedtime and cook for breakfast rolls!
Drain peaches and cut into small pieces. In a large bowl, stir together sugar, flour, baking powder, salt, baking soda, cinnamon and nutmeg. Stir in oats and peaches to coat. Stir together eggs, milk and oil. Add to flour mixture and stir to moisten. Fill 12 greased or lined muffin cups 3/4 full. Bake at 350° for 35 minutes and tested with skewer for doneness. Cool 5 minutes. Turn onto rack. Serve warm or cold.
Fry hamburger and onion in electric skillet; drain fat. Add soup, catsup and Worcestershire sauce. Simmer 30 minutes and serve on hamburger buns.
Drain squash and add onions, eggs, bread crumbs, cheese, salt and pepper; mix well. Shape mixture into balls; roll in additional bread crumbs. Chill about 6 hours. Fry in deep, hot grease.
Combine and beat the ingredients thoroughly. Spread mixture on a foil lined 12-inch pizza pan, spread shredded lettuce evenly, add 3 sliced green onions, diced green pepper and 1 small diced tomato. Top it all off with a generous amount of shredded Cheddar cheese. Serve with tostada chips.
Preheat oven to 350°. Combine first 6 ingredients in large bowl. Place mixture in an 11 x 17 x 1 1/2-inch baking dish. Sprinkle with capers and Old Bay, bake for 35 minutes. Serve with crackers.
Melt butter and mix together with remaining ingredients. Lay chicken pieces in casserole. Pour sauce mixture over chicken. Cover and bake at 350° for 1 1/2 hours. Uncover and finish baking about 1/2 hour longer. Baste occasionally.
Combine salad dressing, juice and seasonings. Mix well. Pour over chicken. Chill several hours or overnight. Reserve salad dressing mixture; place chicken, skin side up, on rack in baking pan. Bake at 425° for 35 minutes, brushing occasionally with salad dressing mixture. Sprinkle with sesame seed; continue baking 5 minutes or until tender. Makes 3 to 4 servings.
Melt chips in small pan on low heat. Spread this generously on flat side of 4 animal crackers. Place one pretzel in the coating on each cracker, leaving the top two holes of pretzel open to allow for threading ribbon. Allow to set. Repeat for remaining crackers and pretzels.
Soak roast overnight in salted water. Remove, dry with paper towel. Brown in hot oil. Add onions, cook until soft. Add garlic, vinegar, broth and bring to boil. Stir often. Add potatoes and carrots, reduce heat, simmer about 30 to 45 minutes or until done.
Heat oven to 350°. Grease a 9 x 13-inch baking pan.
Mix 2 cups flour, butter and powdered sugar until crumbly. Pat into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Lightly beat eggs. Mix remaining ingredients together; add to eggs. Pour over hot crust. Bake for 25 minutes at 350°. Cool; cut into bars. Sprinkle with powdered sugar.
Mix all ingredients together and freeze. The secret is use fresh milk and don't let one drop of water near the mix.
Layer in order listed (except for bacon) in a 9 x 13-inch pan. Cover and refrigerate. Do not toss. Do not add bacon until serving time. It will soften if added early. You can make this the day before.
Combine all ingredients in order given and mix well. Pour in well-greased 10-inch glass pie pan and bake 45 minutes to 1 hour at 300° until golden brown.
Combine apple cider, cranberry juice and lemon juice. Add chilled ginger ale just before serving. Add crushed ice to tall glasses. Fill with punch and serve immediately.
Brown hamburger and add celery and onions. Simmer until all is done. Add 2 cans soup and simmer a bit longer. Serve over noodles or rice.
Place pineapple and orange Jell-O in saucepan. Allow to come to a boil and then cool. Combine cooled mixture with Cool Whip and buttermilk. Spread in rectangular glass dish. Place in refrigerator to congeal.
For one 8-inch cream pie, use same ingredients except use only 2 egg whites and 4 tablespoons sugar.
Combine and beat until blended, then beat 4 minutes. Pour into two greased and floured cake pans. Bake at 350° for 35 minutes. Cool.
Prepare pastry. Sprinkle bacon, cheese and onion in pastry-lined pie plate. Beat eggs slightly; beat in remaining ingredients. Pour egg mixture into pie plate. Cook, uncovered, in 425° oven for 15 minutes. Reduce oven temperature to 300°. Cook, uncovered, until knife inserted halfway between center and edge comes out clean, about 30 minutes longer. Let stand 10 minutes before cutting. Yields 6 servings.
Cover rice with cold water and salt. Soak overnight. Boil 3 quarts of cold water. Drain soaked rice and add to fast boiling water. Boil 5 to 7 minutes or until one grain of rice tastes half-cooked, but not soft. Pour rice into colander and rinse with cold water. Preheat oven to 325°. Use some of the butter for bottom of roasting pan with cover. Pour rice over butter. Add remaining butter. Cover and bake 45 minutes, shaking roasting pan twice during baking to mix butter with rice.
Cook bacon until crisp, then drain and crumble. Discard all but three tablespoons drippings from skillet. Reserve skillet and bacon. Dip chicken first into egg, then into breadcrumbs to coat completely. Saute in hot bacon drippings for 4 to 5 minutes over medium-high heat until golden brown on both sides. When chicken is nearly cooked, top with cheese. Cover and melt cheese, then remove skillet. Crumble bacon over chicken.
Sift together flour, baking powder, salt and spices. Cream shortening, sugar and brown sugar until light and fluffy. Add eggs and beat well. Add sifted dry ingredients, blending well. Add raisins and walnuts; mix well. Drop by teaspoon on greased baking sheet. Bake at 350° for about 15 minutes or until lightly browned.
Cut meat into small cubes (1/2 inch). Put into a large pot with 2 tablespoons vegetable oil.	Add salt and pepper to taste. Start this cooking as you prepare vegetables. Cut vegetables into small pieces. When they are ready, add the tomato sauce to the meat. Add vegetables and enough water to cover everything well. Stir, cover and cook about 2 hours at a low boil. Stir occasionally.
In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water. Stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chips. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Place all ingredients, except cream, in blender and blend until chocolate chips are fine. Heat cream to boiling point and add, blending again, until chips are dissolved. Pour into dessert cups and chill. Remove from refrigerator 10 minutes before serving.
Combine first 3 ingredients in heavy large saucepan. Cook to soft ball stage. Add dates. Beat by hand until cool. Add nuts. Roll into long roll in damp cloth. Store in refrigerator until ready to serve. Slice 1/2 to 3/8-inch thick. Makes two logs totaling 26-inches in length. Makes 50 to 70 slices.
Mix well and freeze. Add 3 tablespoons mixture to 1 cup boiling water. Add 1 jigger of rum and top with Cool Whip.
Place 9 squares white bark in microwave dish; partially soften. Add chocolate chips and melt thoroughly in microwave. Add peanuts and mix. Drop by teaspoon on wax paper. Leave to set. It takes 1 to 2 hours. Place in candy tins and store in refrigerator until ready to use.
Combine chocolate chips, butter and peanut butter in large saucepan. Mix well. Stir in Rice Chex; coat well with mixture.
Sift dry ingredients except soda. Add egg and milk. Let stand overnight. The next morning, add soda and hot water. Grease griddle.
Cook spaghetti 8 to 11 minutes. Do not overcook. Drain and rinse with cold water. Drain. Mix in 4 ounces of Italian dressing. Add green pepper, onion, tomato and cucumber. Sprinkle 2 tablespoons Salad Supreme and paprika. Stir all ingredients. Add more dressing and Salad Supreme to taste. Add paprika for color. Sprinkle Salad Supreme on top. Chill before serving.
Mix 1 cup sugar, milk, flour, baking powder, salt and butter; pour in buttered pan. Pour cherries over top. Dot with pieces of butter then pour over juice and enough boiling water to make 2 cups. Bake 45 minutes at 350°.
Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 inch pan. Mix 2/3 c. dry cake mix, brown sugar, pecans and margarine until crumbly, set aside. Beat eggs slightly with fork. Blend in sour cream. Mix in remaining cake mix. Batter will be thick and slightly lumpy. Spread 1/2 batter into pan. Top with 1/2 of the peaches and sprinkle with 1/2 the brown sugar mixture. Spoon and gently spread remaining batter over brown sugar layer. Top with peaches and sprinkle remaining brown sugar mixture on top. Bake for 55-60 minutes.
Coat liver with flour and salt to taste. Arrange in single layer in baking pan. Pour undiluted onion soup over liver. Cover; bake in a 350° oven until no pink color shows.
Saute green peppers, tomato and chilies in the oil; put aside. Bring milk and flour to a boil, turn heat to low and slowly add the grated cheese until melted. Stir in the vegetables. Makes 3 to 4 cups.
In a 10-inch oven going skillet, cook celery and onion in butter or margarine until tender. Combine eggs, sour cream and cheese. Chop half the pepperoni and add to egg mixture. Preheat broiler. Pour egg mixture into skillet and cook over medium heat, lifting edges occasionally to allow uncooked portion to flow underneath. Cook 8 to 10 minutes or until almost set. Arrange rest of pepperoni around the edge. Broil 5 inches from heat 1 to 2 minutes. Sprinkle with green onion, if desired. Cut in wedges.
Sprinkle meat into uncooked pie crust. Cover with cheese, then onion. Beat together eggs, milk, salt and pepper. Pour over ingredients in pie crust. Bake at 400° for approximately 15 minutes, until golden brown.
Mix sugar, cornstarch and baking powder together. Then mix potatoes in mixture. Add beaten eggs, Karo, melted butter or margarine and milk. Mix well. Add vanilla. Pour into unbaked pie shell. Bake about 55 minutes at 375° or 400° until knife inserted in center comes out clean.
Beat eggs, cream cheese and sugar. Add vanilla and lemon juice. Fill cupcakes and bake at 300° for 20 to 25 minutes (or 5 minutes longer). In cake pan, bake 30 to 35 minutes at 350°.
Drain fruit cocktail. Reserve liquid. Add enough water to reserved liquid to measure 2 cups. Combine raisins with liquid in saucepan. Cook until liquid evaporates. Stir in Equal, butter and applesauce. Let cool and pour into large bowl. Add eggs, vanilla, spices and flour. Stir in fruit cocktail and pecans. Pour into greased and floured tube pan. Bake at 375° for about one hour.
Mix oil and sugar. Add eggs. Mix vinegar with buttermilk and add dry ingredients. Alternate with milk. Add vanilla and food coloring. Bake at 350° for 30 minutes. Makes 3 layers.
Cook first 3 ingredients together and drain off the fat. Add the Rotels and Velveeta, melt together and serve with favorite chips.
Brown ground beef, onion and green pepper. Drain. Mix together catsup, vinegar, Worcestershire sauce and brown sugar. Add mixture to pork and beans. Add ground beef. Bake at 350° for 30 minutes.
Cook pork sausage in 10-inch skillet, over medium heat, until well browned, stirring frequently.
Beat egg and put in with bisquick sugar and cinnamon. spread over apples and dot with butter. Bake 350° for 25 minutes.
Mix the first six ingredients thoroughly. Add eggs, milk and margarine. Form into 8 patties and fry in butter until brown. Turn down the heat and cover for 30 minutes to thoroughly cook. Serve cold sliced on rye bread or warm with a potato salad.
Mix all ingredients except potatoes in large bowl. Shape into loaf. Place in crock-pot. Cut unpeeled potatoes and place in pot at sides of meat loaf. Cover and cook on low 10 hours or high, 3 1/2 to 5 hours.
Cook your spaghetti; drain and let it cool. Put spaghetti in a bowl. Add chopped olives (drained). Chop up cucumber and add. Chop up some green onion and add. Take small bottle of Italian dressing and pour over spaghetti.
Combine cake mix, oil, eggs and sour cream. Beat for 2 minutes. Pour 1/2 of batter into a greased and floured 9 X 13 pan. Mix cinnamon and sugar and sprinkle over batter. Top with rest of batter. Bake at 350 degrees for 45 minutes. Remove from over and prick cake with fork tines and pour glaze over cake. Best served warm.
Mix peach preserves, soy sauce and barbecue sauce and pour over browned chicken. Bake at 350° until tender.
Melt butter. Add cocoa, powdered sugar, egg, vanilla, walnuts, graham crackers and coconut. Mix and press into cake pan.
Grease bottom of casserole dish. Place chicken in dish. Mix soups and sour cream well. Pour mixture over chicken. Crush crackers and mix with melted butter. Sprinkle on top. Bake at 350° for 30 to 35 minutes.
Mix shortening, eggs, milk and sugar in bowl (on low mixer). Then add salt, lemon rind, baking powder and flour until mixed. Bake in 350° oven for 1 hour. Bake in loaf pan.
Combine potatoes, milk, margarine, sugar, egg and salt, mixing well. Pour into 1 quart casserole. Bake at 350° for 35 minutes. Top with marshmallows and pecans; broil until marshmallows are lightly brown.
Beat egg whites until foamy. Gradually beat in 6 tablespoons sugar; beat until stiff. Bring milk to a boil with salt, vanilla and remaining 1/4 cup of sugar in a saucepan. Drop meringue mixture by tablespoon into milk and poach the island until they are firm, turning them to cook on both sides. Remove with a slotted spoon.
In a 3-quart saucepan, saute onion in oleo until soft, but not brown. Add broth, potatoes, seasonings and clams. Cook, covered, 15 to 20 minutes. Add corn and milk. Heat through. For richer soup, use 1 cup half and half in place of milk. Serves 4 or 6.
Preheat oven to 400°. Scrub and dry the potatoes and push a metal skewer lengthwise through each one. Place on a baking sheet and rub a little of the butter on the skins. Bake for 1 1/4 hours. Remove from the oven. Increase the temperature to 450°. Cut a slice lengthwise off each potato and scoop out the insides, leaving a shell about 1/2 inch thick. Mash the scooped out potato (plus any from the lids) in a bowl with remaining butter and seasoning. Beat the cheese into potato mixture. Press the mixture back into the potato shells, leaving a hollow in the center large enough for an egg. Place on baking sheet. Carefully break an egg into each potato. Season and spoon the cream over. Return to the oven and bake 8 to 10 minutes, until the eggs are lightly set. Sprinkle the chives over and serve hot. Enjoy!
Melt butter in a 13 x 9 x 2-inch pan. Combine flour, 1 cup sugar and milk; mix well and pour over butter. Do not stir. Combine peaches and remaining 1 cup sugar in a saucepan. Bring to boil and pour over batter; do not stir. Bake at 375° for 30 minutes or until browned as desired.
Rub lime around rim of each glass and dip rim of glass into salt to coat. Squeeze juice of lime wedge into each glass. Mix tequila, Triple Sec, sweet-and-sour mix and brown sugar in a blender with ice. Strain and serve. Yields 1 drink.
Soak red beans in large boiler for 24 hours. Pour water off beans after 12 hours. Replace with clean water. Soak for 12 hours. Cut hot links into 1-inch. Combine all ingredients. Bring to a boil. Cook slow to medium for 4 hours on stove top. Remove boiler from heat. Remove stew meat from boiler. Separate strings of beef. Return beef to boiler. Return boiler to heat. Cook for 1 hour or until water has thickened.
Boil first 3 ingredients together for 15 minutes. Keep it in the refrigerator overnight. Serve over cream cheese. Eat with crackers.
Add rice to boiling salted water; cook until water is absorbed. Add hot milk; cook slowly for about 30 minutes. Add sugar; heat until dissolved. Remove pan from heat. Beat eggs separately in a bowl; add a little of the hot mixture, stirring constantly. Add butter; stir until melted and blended. Pour this slowly into rice mixture, stirring constantly. Replace pan on heat; stir until creamy. Thickens in 5 to 10 minutes. Add vanilla; sprinkle with cinnamon. Cool. Serves 6.
Dissolve gelatin in boiling water. Drain blueberries and pineapple and measure liquids. Add enough water to make 1 cup and add to gelatin mixture. Stir in the drained blueberries and pineapple. Pour into 2-quart flat dish. Cover and refrigerate until firm.
Add butter to boiling water; stir to melt butter. In a bowl, beat egg and sugar. Add to water mix; stir. Add cranberries, nuts, flour, salt, baking powder and baking soda; stir and spoon into a buttered loaf pan (9 x 5-inch). Bake for 1 hour at 325°.
Cream shortening and sugar together. Add pumpkin, egg and vanilla; mix well. Sift dry ingredients and add to cream mixture. Add nuts. Drop by teaspoon onto ungreased baking sheets. Bake at 350° for 10 to 12 minutes. Frost. Makes 7 dozen.
Dissolve yeast in warm water. Stir in sugar, salt and shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl and turn greased side up. Cover bowl tightly and refrigerate at least 8 hours or until ready to use. Punch dough down. Make small rolls and let rise for 1 1/2 hours before baking. Bake rolls 15 to 25 minutes at 400°. Bake until golden brown.
Blend all ingredients. Pour into graham cracker crust. Chill two hours and top with whipped cream.
Melt margarine in saucepan. Add sugar, dates (chopped) and egg and mix well. Cooking over medium heat, stir constantly until mixture boils. Let boil about 2 minutes, stirring constantly. Remove from heat. Add nuts and vanilla and mix. Add Rice Krispies and mix well. Spread mixture in a pan, 8 x 8-inches which has been greased and lined with half of the coconut. Sprinkle other half of coconut on top and press down lightly. Let cool. Cut into small squares.
Heat oven to 350°. Combine ingredients. Stir until well blended. Some small lumps will remain. Spoon batter in 6 large muffin cups which have been coated with non-stick cooking spray. Bake at 350° until risen and golden brown, about 10 to 15 minutes. Makes 6 muffins.
Combine ingredients, cheese last. Bake in loaf pan for 1 to 1 1/2 hours at 350°.
Melt one stick of butter (or 1/2 cup butter) in a deep baking dish. Mix sugar, flour, baking powder, salt, vanilla and milk into a thin batter. Pour batter in on melted butter. (Do not stir!), then pour canned fruit Comstock pie filling on top of batter butter (do not stir!) and bake at 350° for 45 minutes to 1 hour. It should be brown and crispy.
Layer first 6 ingredients in a serving bowl. Spread mayonnaise over mixture. Do not stir! Sprinkle with cheese and cover. Refrigerate for 24 hours. Before serving, garnish with sliced eggs, bacon and tomatoes. Serves 14 to 16.
Place all ingredients in a mixing bowl. Beat with mixer. Refrigerate and use. Makes 3/4 quart.
Cut up leftover pork into small pieces. Add water, onions and marjoram. Bring to a boil, then add baked beans and salt. Boil 1 to 1 1/2 hours slowly.
Mix all ingredients (unsalted or salted crackers may be used). Roll in thumb shaped rolls and fry in hot, deep fat (corn oil or vegetable oil). Drain. (Salt, pepper and chopped onion are optional.)
Mix brown sugar, butter, corn syrup, salt and baking soda. Melt in microwave. Pour melted mixture over popcorn. Stir well and put in microwave for 2 minutes (Medium-high). Stir 2 more minutes in microwave. Stir 1 to 2 more minutes in microwave. Spread out on buttered cookie sheet to cool. Store in airtight container.
Mix all ingredients except 1/2 c pecans. Chill. Form mixture into a ball. Roll in remaining pecans. Serve with crackers.
Brown meat and onion until onion is tender. Add salt, pepper, beans and soup. Put into a greased 1 1/2-quart casserole dish. Wash potatoes; add milk, egg, salt and pepper. Spoon in mounds over beef mixture, making a circle. Sprinkle with cheese. Bake for 25 to 30 minutes at 350°. Serves 4 to 6 people.
Combine sugar, syrup and water; stir to mix good. Cook to 242° or very firm ball stage. Pour slowly over stiffly beaten egg whites while beating constantly. Flavor and beat until cool and stiff enough to stand.
Line a large cookie sheet with foil. Lay crackers side by side to cover foil. In small pan, bring the butter and sugar to a boil and boil 3 minutes. Pour over crackers and gently cover. Bake at 350° for 5 to 7 minutes. Sprinkle with chocolate chips. Let melt and spread gently. Sprinkle with nuts. Chill. Store in cookie tin.
Cook chicken until tender and dice. Place chicken in a baking dish. Add onion and 1 can cream of celery soup. Mix 1 bag of Pepperidge Farm stuffing mix with broth to moisten. Pour over melted butter. Sprinkle with more dressing mix. Bake at 350° for 30 to 45 minutes.
Let the sausage and cheese set out until at room temperature. Add biscuit mix, a little at a time. Roll into 70 balls. Bake at 350° for 10 minutes.
Blend the crackers, butter and powdered sugar. Pat down in greased pan to form crust. Beat eggs; add sugar and cream cheese. Bake 20 minutes at 350° in 9 x 13-inch pan. Cool thoroughly. Mix lemon juice with blueberry mixture; spread on crust. Keep in refrigerator at least 8 hours. One hour before serving, cover with whipped cream or topping.
Brown pork sausage and onion. Drain. Add mushrooms, soup and milk. Add eggs. Serve over baked biscuits.
Mix all ingredients, except soup, together in a bowl. Make into balls and place in dish or pan. Pour soup over meat balls. Bake in a 350° oven for 1 hour.
Beat eggs, sugar, salt and vanilla. Add butter and blend thoroughly. At low speed, mix in flour and cocoa. Stir in nuts. Spread into greased 8-inch pan. Bake in preheated oven at 325° for 25 to 27 minutes.
Brown beef in oil with onion, garlic and parsley; drain well. Add tomato paste, water, salt and pepper; simmer for 1 hour. Cook lasagna as directed on package; mix together eggs and cottage cheese. In 9 x 13-inch baking dish, spread about 1/2 cup sauce; alternate layers of lasagna and sauce. Add a layer of cottage cheese and egg mixture and Mozzarella until dish is filled. Top with sauce and sprinkle with Parmesan cheese. Bake at 375° for 30 minutes. Serves 8.
Begin by preparing the figs. Slice each fig in thirds; let marinate in the Tawny Port for 1 hour.