HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cheeses, onion, mayonnaise and cayenne pepper in a large bowl. Stir until well combined. Place a 3-inch custard cup upside down in the middle of a 10-inch spring-form pan. Sprinkle half of the pecans in the bottom of the pan. Spread cheese mixture on top of pecans. Cover with plastic wrap and chill the mixture until firm, at least 1 hour.
Scramble eggs in bowl. Cut up cheese and put in bowl. Pour in skillet and cook (scramble) until done. Amanda loves this for breakfast.
Pour margarine over cookies. Spread ice cream on top of cookies. Mix chips, milk and sugar and drizzle over top of ice cream.
Take the red, orange and lime Jell-Os and dissolve each in 1 cup boiling water. Add 1/2 cup cold water. Pour into 8-inch square pans and chill until firm.
Keep popcorn hot and crisp in 300° oven. Butter sides of saucepan. Mix together remaining ingredients, except vanilla. Cook to hard ball stage (250°). Add vanilla. Pour slowly over hot, popped popcorn, stirring just to mix thoroughly. Butter hands lightly; shape into balls. Makes 15 to 20 balls.
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time. Beat well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely. Frost.
Mix all ingredients (except macaroni) together and cook for about an hour (simmer). Add cooked macaroni for about the last 10 minutes.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, beating until well blended. Fold into topping mixture. Ladle into pie shell. Freeze until firm. Serve frozen. Store any leftovers in freezer. Recipe makes 1 large pie. Double recipe makes 3 (9-inch) pies. (March 1986.)
Place wings on cookie sheet; drizzle butter over top. Bake at 375° for 15 minutes. Turn; bake 15 minutes more. Pour sugar and soy sauce over top. Bake 15 minutes; turn. Bake 15 minutes more.
Mix together. Bake at 350° for 40 minutes in a 13 x 9-inch pan.
Combine all ingredients in a small bowl; stir well. Use the cheese as a filling for snow peas, celery sticks, cherry tomatoes or cucumber slices. Can use as a spread for party bread. Yields about 2 cups.
Combine Jell-O, sugar and water in a pan and dissolve. Add pineapple juice and cranberry juice. Pour into containers and freeze.
Mix dry ingredients. Add eggs, oil, vanilla and buttermilk. Bake in greased and floured Bundt pan at 350° for 1 hour.
Preheat oven to 500°. Measure flour and put in a medium bowl. Cut in shortening until flour becomes coarse crumbs. Blend in just enough milk, with a fork, until dough leaves sides of bowl. (Too much milk makes dough too sticky to handle; not enough milk makes biscuits dry.) Knead gently on lightly floured surface 10 to 12 times.
Mix oleo, 1 1/2 cups sugar, eggs, vanilla, flour, baking soda, cream of tartar and salt together. Form small balls and roll in mixture of 3 tablespoons sugar and cinnamon. Place on ungreased cookie sheet and bake 6 to 8 minutes at 350°.
Brown ground beef with onion, salt and pepper. Place into casserole dish. Pour corn on top. Place in oven at 350° until it begins to bubble around edges. Remove and cover with Tater Tots. Return to oven until Tater Tots are golden brown.
Press each biscuit flat. Place into ungreased muffin pan, bringing dough up to edge of pan. Spoon meat mixture into cups. Sprinkle with shredded cheese. Bake 10 to 12 minutes at 400°.
Melt oleo in casserole dish and arrange chops on top. Sprinkle over soup mix and rice. Cover with water. Bake covered for 1 hour at 350° adding more water if necessary. You can also add a package of frozen peas if desired about 15 minutes before removing from oven.
Heat oven at 325°. Beat eggs until frothy. Stir in sugar and oil; beat. Add zucchini, pineapple and vanilla. Beat. Sift together all dry ingredients. Add to zucchini mix. Beat until well mixed. Stir in nuts. Pour into 2 well-greased and floured 9 x 5 x 3-inch loaf pans. Bake 1 hour and 10 minutes. Cool 10 minutes in pan; remove to wire rack. Cool and serve. Will freeze until ready to serve.
Preheat oven to 350°. Melt butter in a 13 x 9-inch pan. Mix milk, flour, sugar and egg in a bowl. Pour into 13 x 9-inch pan, then pour can of cherry filling on top of ingredients. Stir around. Bake at 350° for 35 to 40 minutes. Serve warm with vanilla ice cream.
Combine the gelatin and the boiling water. Stir until gelatin is dissolved. Stir in cold water. Set aside. Combine the cranberries, orange, pineapple, pecans and sugar. Mix well. Stir into gelatin mixture. Mix well. Chill until firm. Serve with creamy fruit sauce. Serves 10 to 12.
Mix margarine, Crisco and sugar together. Mix well. Add eggs, one at a time. Add milk alternately with flour. Add flavorings and then the walnuts; mix well. Pour into a greased and floured tube cake pan and bake starting in a cold oven at 325° for 1 hour and 30 minutes.
Combine all ingredients in a mixing bowl. Pour into a greased cake pan and bake 30 to 35 minutes at 350°.
Slice medium size cucumbers lengthwise; pack cold in quart jars. Add 1 tsp. salt and pinch of alum in each jar. Dissolve sugar in vinegar and water; boil rapidly. Pour over cucumbers in jars and seal. Process in boiling water bath for about 10 minutes, or until they begin to change color.
Measure flour, soda, ginger, salt and cinnamon. Cream Crisco until soft. Gradually add sugar, creaming after each addition, until light and fluffy. Blend in egg and molasses. Add flour mixture. Form teaspoons of soft dough into small balls by rolling them lightly between palms, then roll dough balls in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 12 minutes.
In a small bowl, mix together meat spread, pickles, capers, onion, pepper, Worcestershire, sour cream and walnuts. Fill celery sticks with this mixture. Arrange on serving plate. Cover with Saran Wrap. Refrigerate until ready to serve. Makes about 1 cup filling.
Mix cream cheese and Hidden Valley Ranch powder together. Blend in chopped green onion and Cheddar cheese. Spread mixture over tortilla. Sprinkle equal amounts of pimentos, black olives and green chiles over tortilla.
Cook chicken breasts; debone and cut into chunks. Cook broccoli. Mix soup, mayonnaise, lemon juice and curry powder over low heat. Place broccoli in a greased casserole dish. Put chicken on top of broccoli and pour sauce over chicken. Top with grated cheese, then buttered bread crumbs. Bake at 350° for 30 to 45 minutes.
Mix mayonnaise with flour and sugar; add milk and mix. Spoon into greased muffin pans. Bake at 425° for 12 to 15 minutes.
Place all ingredients except coconut in electric blender. Cover and blend at low speed for 2 minutes. Pour into a lightly greased and floured 9 or 10-inch glass pie plate. Sprinkle coconut on top. Bake 40 minutes at 350°. This pie makes its own crust.
Combine all ingredients. Sprinkle cheese on top. Refrigerate overnight. Bake at 350° for 40 minutes.
In a blender or food processor, process vinegar, oil, onions, parsley, garlic salt, basil and pepper until well blended. In a medium bowl, combine shrimp and red onion. Pour vinegar mixture over shrimp mixture; stir until well coated and refrigerate 8 hours or overnight to allow flavors to blend. Serve chilled. Yield: 4 cups.
Cut bread in half length-wise. Hollow out top and bottom of loaves, leaving 1/2 inch shell. Discard removed bread or save for another use. Combine cheeses, onion, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on top of bottom half. Gently press halves together and wrap in plastic wrap; refrigerate for at least 2 hours. Cut into 1 1/2 inch slices. 12-14 servings.
Brown ground meat; drain. Drain squash. Place all ingredients in casserole, reserving 1/4 cup cheese for top. Mix well. Top with cheese. Bake 30 minutes at 350°.
Brown onion in hot fat. Add meat and seasonings; brown. Add drained beans and soup. Pour into greased casserole. Mash potatoes; add milk, egg and seasonings. Spoon in mounds over meat. Bake in a 350° oven for 30 minutes.
Mix water and sugar; bring to a boil. Combine remaining ingredients. Mix well. Chill before serving. Makes two gallons or 40 servings.
Chop onions, garlic and celery. Beat egg. Mix beef, sausage and crumbs. Add onion, garlic, celery and egg. Mix well. Add milk, ketchup and seasonings. Mix well. Bake for 1 hour at 350° in a loaf pan. Pour tomato sauce over top. Bake for another 15 minutes. Take out of pan and pour rich sauce over the top.
Break eggs in a large bowl. Add 2 tablespoons of oil, salt and pepper. Beat well. Add chopped herbs and greens. Mix well.
Mix all ingredients together and beat at low speed for 2 minutes. Pour into a 9 x 5-inch pan, greased on the bottom. Bake at 350° for 55 to 65 minutes, or until springs back when lightly touched.
Preheat oven to 250°. Heat butter or margarine in shallow baking pan in oven until melted. Remove. Stir in salt and Worcestershire sauce. Add Chex, nuts and pretzels; mix until well coated. Heat for 1 hour. Stir every 15 minutes. Spread on paper towels to cool.
Mix together and put into a baking dish. Cover with cheese and bake until hot through and the cheese is melted.
Combine egg whites, corn syrup, water, sugar and cream of tartar in top of double boiler. Beat for 1 minute at high speed to blend. Place over boiling water and beat until mixture forms peaks when beater is raised, about 7 minutes. Remove from boiling water. Add vanilla and continue beating until thick enough to spread. Frost top of cake and sides. Top with fresh coconut if desired.
Put sauerkraut into a saucepan and mix with kielbasa, cut into 1/2-inch chunks. Heat to boiling, then simmer an hour or more. Peel and cut potatoes into bite-size pieces, then cook separately until nearly done. Add potatoes to sauerkraut kielbasa mixture at end of hour, discarding potato water. Cook until done and flavors have mixed. Sauerkraut will make potatoes feel firm even when done. Serve with cornbread.
Mix in large bowl to get evenly mixed. Store in empty spice containers or canning jars. If the spice containers are not 3 ounce size, cut back on salt. Use to personal taste.
Cream shortening and sugar together; beat until light. Add eggs, cream and vanilla;	mix well. With flour, baking powder and salt (sifted together), add to shortening, sugar, eggs, cream and vanilla mixture.	Blend well. Shape into 3 to 4 balls. Chill 1 hour. Roll out and cut in doughnut shapes. Bake 8 minutes at 375° or until delicately brown.
Pour the lemon pie filling into the baked pie shell. Beat egg whites until fluffy. Add cream of tartar and sugar, gradually, beating until stiff. Pour meringue on pie. Place pie in oven. Bake at 300° for 20 minutes. Yield: 8 servings.
Melt butter. Add sugar; blend well. Add eggs; blend well. Sift dry ingredients. Add butter and sugar mixture (batter will be stiff). Add apples. Bake at 350° for 50 minutes in a 13 x 9-inch pan. Drizzle with 10x sugar to make it special.
Mix ingredients together and pour into baking dish and bake for 1 hour at 350°.
Mix all but last ingredient and pour into pie shell. Bake at 350° until crust is brown, about 25 minutes.
Preheat oven to 425°. In a small bowl, combine 1/2 cup sugar, 2 tablespoons flour, nutmeg and cinnamon. Sprinkle over apples, tossing to coat well. Spoon apples into pie crust. Drizzle with lemon juice. In a bowl, combine 1/2 cup sugar and 1/2 cup flour; cut in butter until crumbly. Sprinkle over apples. Slide pie into a brown paper bag and fold end over twice. Fasten with paper clips and place on a cookie sheet. Bake 1 hour. Serves 6-8.
Dump pineapple and pie filling in 9 x 13-inch pan. Sprinkle cake mix over. Cut butter and dab over top. Bake at 350° for one hour.
Boil mushrooms in mixture for 2 minutes. Cover and let cool. Refrigerate overnight.
Melt butter; mix with cornbread dressing. Line an 8 x 12-inch pan with half the cornbread dressing mixture. Set aside. Cook squash until barely done; drain and mash. Saute onion; add to squash along with the rest of ingredients. Put in pan; cover with rest of cornbread mixture. Bake at 350° for 35 to 45 minutes until bubbly and slightly browned. Makes 10 to 12 servings.
Cut banana in half, insert sticks in cut end.	Roll in peanut butter, then in	crushed peanuts. Wrap loosely and freeze.
Fix beef roast until done and cut up in small pieces. Cook all ingredients together for a good 1/2 hour.
Combine soup, cottage cheese, sour cream and milk, mixing until well blended. Add all remaining ingredients except cheese; mix lightly. Spoon into 1 1/2-quart casserole. Bake at 350° for 30 minutes. Top with cheese; continue baking until melted.
Mix together egg, oil, sugar and molasses until well blended. Combine flour, salt, nutmeg, cinnamon and baking soda. Add oats and zucchini and mix. Drop by 1/4 cup portions onto greased cookie sheet. Flatten with a spoon. Bake in preheated 350° oven for about 12 minutes. Makes 12 large cookies.
Shred cabbage. Combine sugar, milk and vinegar. Mix well until thick. Toss lightly with cabbage. Makes about 8 to 10 servings.
Trim fat from beef.	Cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce and white pepper in glass bowl. Refrigerate 30 minutes. Cut each tomato into 8 wedges. Cut green peppers into 1-inch pieces. Cut onion into 3/4-inch pieces. Mix 1/4 cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce and the sugar. Heat wok until 2 drops of water bubble and skitter. Add 3 tablespoons vegetable oil. Rotate to coat. Add onion, ginger root and garlic. Stir-fry until garlic is light brown. Add beef.	Stir-fry until beef is	brown, about 3 minutes. Remove beef from wok. Add 2 tablespoons vegetable oil; rotate to coat side. Add tomatoes. Stir-fry 30 seconds. Stir in 1/2 cup chicken broth. Heat to boiling.	Stir in	cornstarch mixture. Cook and stir until thickened. Add green peppers and beef. Stir-fry 30 seconds. Makes 6 servings.
Mix all ingredients. Put in ungreased muffin pan. Bake at 350° for 20 minutes. Dough will keep in refrigerator for about a week. Makes 12 rolls.
Melt butter in shallow pan. Wash potatoes, leaving the peel on. Cut into wedges. Mix dry mixture in mixing bag. Add 4 to 5 potato wedges; shake until potatoes are coated. Lay potatoes in pan with melted butter. Bake at 450° for 30 minutes. Turn potatoes every 15 minutes.
Melt chips in double boiler. Remove from heat and add noodles and nuts. Mix well. Spoon on cookie trays and refrigerate. Keep stored in refrigerator.
Mix all ingredients together well. Make into small balls. Bake on cookie sheet for about 15 minutes or until light brown at 350°.
Blend the soup and water, set aside. Mix the ground beef, onion, baking powder, milk and rice together. Make into walnut size balls and place into a 2 1/2-quart casserole and gently pour soup mixture over top. Bake at 350°, covered, for 45 minutes. Uncover for 15 minutes. Very good with mashed potatoes.
Preheat oven to 350°. Melt butter (3 tablespoons) in a 9-inch layer pan in oven. Sprinkle brown sugar over butter. Arrange fruit in sugar mixture in pan. Mix 1/3 cup butter with sugar until creamy. Add egg and vanilla. Beat well. Mix flour, baking powder and salt thoroughly. Mix pineapple juice into creamy batter. Spread batter over fruit in the pan. Bake at 350° for 35 to 40 minutes. Cool a few minutes in pan (so topping doesn't run). Loosen cake from sides of pan. Place service plate over pan and turn over.
Cover fish with cold water and bring to boiling. Use water for fish stock. Fry bacon until crisp; remove from pan. Brown onion in hot bacon fat. Cut potatoes into cubes and add to fried onions. Strain fish stock into onions and potatoes and cook until potatoes are soft (10 minutes). Flake cooked fish and add to potatoes. Add milk, butter and seasonings and reheat. Sprinkle parsley and dill and bacon bits on top before serving.
Combine sugar, cocoa, milk and margarine in saucepan. Bring to boil. Cook for 2 minutes after mixture reaches a full boil. Stir frequently. Remove from heat; add vanilla, salt, peanut butter and oatmeal. Drop by spoonfuls on waxed paper. Remove when cool. Makes 3 to 4 dozen.
Punch chops with meat tenderizer and lemon pepper. Fry in oil and a little garlic salt. Just brown this in a casserole dish.
Separate whites and yolks of eggs. Beat yolks and whites separately. Dip fish into yolks, then into cracker crumbs, then into egg whites and roll in crushed almonds. Fry in butter. Excellent for salmon or steelhead steaks.
Brown ground beef; drain off grease. Mix ground beef with soup, spaghetti and rice. Put in casserole dish and top with sliced cheese, grated cheese. Bake at 300° until cheese melts and casserole is bubbly.
About 1 hour before serving or up to 2 days before, in large bowl combine all ingredients. Cover and refrigerate at least 45 minutes to blend flavors, stirring occasionally. Makes 4 cups.
Break bread into bite size pieces; cut all vegetables into small pieces. Mix bread and vegetables in salad bowl. Add remaining ingredients, mix well and garnish with black olives. Serves 6.
Mix Dream Whip according to package. Add softened cream to Dream Whip. Fold in pineapple and marshmallows. Better if refrigerated overnight.
Spread clean pumpkin seeds on a cookie sheet. Let them dry overnight. Preheat oven to 250°. Combine butter and salt; toss with seeds. Bake for 50 minutes, stirring every 10 minutes, or until seeds are lightly browned.
Boil for 15 minutes the chocolate, evaporated milk, sugar and butter. Cool mixture and spread over ice cream and top with Cool Whip and nuts. Return to freezer until ready to eat.
Mix V-8, vinegar, hot sauce, oregano and garlic powder. Marinate chicken breasts in this mixture for 1/2 hour; reserve marinade. Place chicken breasts on microwave-safe plate and cover with plastic wrap; microwave on Medium-high for 10 minutes. Place cooked chicken back into marinade and add celery, green pepper and onion. Microwave on High for 4 minutes. Mix cornstarch into marinade and chicken until blended and place in microwave on High for 2 minutes. Serve over rice with remaining marinade.
Brown and crumble sausage. Drain. Set aside. Melt Velveeta in top of double boiler or in microwave. Add chili, chili powder and sausage. Serve hot.
Cook broccoli and drain. Mix soup, mayonnaise and cheese together. Stir in broccoli; pour into a 1 1/2-quart baking dish. Crush crackers and cover top; dot with butter. Bake at 350° for 30 minutes.
Mix milk and lemon juice together. Add pecans and drained fruits. Fold in Cool Whip. Pour in 2 (9-inch) prepared pie shells and refrigerate.
Dissolve gelatin in boiling water. Pour into 9 x 13-inch pan. Chill. Once set, cut into bite-sized cubes.
Empty sherbet into a punch bowl. Pour in ginger ale. Baste the sherbet with the ginger ale until it begins to melt. Slice lime and float in the punch. Garnish with mint leaves.
Slice beef into small pieces. Mix sugar, soy sauce, baking soda, cornstarch, water and oil. Add beef and marinate 1/2 hour. Lightly coat wok with oil. Cook garlic and ginger root on medium heat for 1 to 2 minutes, then add beef marinade; stir often. Cut broccoli into small pieces. Place in boiling water for 2 to 3 minutes; drain and rinse with cold water. Add cooked broccoli to beef. Mix remaining ingredients and pour over beef and broccoli. Cook and stir until beef and broccoli are well coated. Serve over white rice.
Cut shortening into flour and sugar. Dissolve yeast in water and mix into flour. Stir. Place in greased bowl for 1 hour. Knead well on lightly floured surface. Roll out to 1/4-inch thickness. Sprinkle with cinnamon sugar. Roll up and cut crosswise into 1/2-inch rolls. Cover; let set overnight at room temperature. Bake at 400° for 10 to 15 minutes. Frost.
Brown meat in hot oil, add flour, tomato and seasonings. Brown hominy and onion in	oil, add to meat mixture. Place in casserole, sprinkle with cheese. Bake 30 minutes at 350°.
Be careful in your selection. Do not choose too young or too old. When selected, give your entire thoughts to prepare for domestic use. Some wives insist upon keeping them in a pickle, others are constantly getting them into hot water and some just don't care. This may make them sour, hard and sometimes bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, understanding and some real consideration. Sweeten them with love and season with kisses. Wrap them in a mantle of charity. Keep warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep forever.
Mix the first 3 ingredients together. In another bowl, mix the last 3 and then combine all 6. Crush a package of Oreo cookies. Mix some in and pour the rest over the top.
Mix sugar and cocoa in boiler. Add margarine, milk, syrup and salt. Heat to boiling, stirring frequently. Boil vigorously 3 minutes. Stir occasionally. Cool. Beat in 4x sugar and vanilla.
Grease shallow baking dish. Cook and drain broccoli. Blend mayonnaise, lemon juice and soup. Arrange broccoli in dish; top with chicken. Pour sauce over. Top with crumbs, butter and cheese. Bake at 350° for 25 minutes.
In saucepan, heat soup and milk to boiling, stirring often. Stir in vegetables. Return to boiling. Cover; cook over low heat 20 minutes or until vegetables are tender, stirring often. Stir in cheese. Heat through. Makes 6 servings.
Make a white sauce of flour, butter and milk; add the beaten egg yolks, seasoning and grated cheese. Stir until cheese is melted. Let stand a few minutes to cool. Add stiffly beaten egg whites. Bake in a casserole in moderate oven about 25 minutes. Serve immediately.
Cream butter. Combine 2 cups of the sugar and cocoa. Stir into butter. Add flavoring to milk and beat into the creamed mixture. Add enough sugar to make a manageable dough. If dough is too soft, may be placed in refrigerator to chill.
Combine sugars and butter. Cream until fluffy. Add egg; mix well. Add oil and vanilla; mix. Add oats, cornflakes, coconut and nuts; stir well. Sift together flour, soda and salt; add to mixture and combine well. Form into balls the size of walnuts. Place on ungreased cookie sheet and flatten with a fork dipped in water. Bake at 325° for about 12 to 15 minutes.
Heat tomatoes to boiling; lower heat and simmer 2 minutes. Add rest of ingredients and stir until Jell-O is dissolved. Chill until set.
Combine ingredients; mix well. Pour into greased and floured 15 x 10-inch pan. Bake at 350° for 20 to 30 minutes. (If using 9 x 13-inch pan, bake for 25 to 35 minutes.)
Place chicken breasts in long baking dish in a single layer. Mix remaining ingredients and pour over chicken. Bake, uncovered, at 300° for 1 1/2 hours.
In large saucepan, combine sugar, cocoa and milk. Bring to a rapid boil. Boil for 1 minute. Remove from heat, add butter and oats. Mix well. Drop on wax paper by spoon, about 2-inches apart. Let cool.
Drain 1/2 juice from beans. Mix soup and beans. Season to taste. Cook for 15 minutes on medium heat. Sprinkle chow mein noodles on top; bake for 15 minutes at 350°.
Mix together cream cheese, sugar and 1 egg; blend and set aside. Combine dry ingredients. Add oil and 3 eggs; mix all together. Fold in apples and nuts. Reserve 2 cups of batter. Pour remaining batter into greased and floured 10-inch Bundt pan. Carefully spoon cream cheese mixture over batter. Spoon over the 2 cups of batter. Bake at 350° for 50 minutes.
Combine milk, cream and vanilla pudding mix in a mixing bowl. Whip until thick and then whip in the peanut butter. Place filling in a baked pie crust. Top with whipped cream and chill overnight.	Garnish with sliced almonds before serving.
Cook cabbage (do not overcook). Combine everything but milk. Cook in double boiler. Stir constantly until thickened. Remove from fire and add milk. Beat with wire whip. Pour over cabbage.