HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt 1/2 stick margarine and mix with graham cracker crumbs; press down in bottom of pan. Add layer of bananas, then prepared pudding (made according to box), layer of pineapple, layer of pudding, layer of bananas, nuts and then Cool Whip. Garnish with pecans and cherries.
Place first 5 ingredients in casserole or heavy stew pot. Mix together the remaining ingredients and pour over casserole and bake at 200° for 4 hours, covered.
Cut steak into pieces of your choice. Dip into egg and then into flour. Place in about 2 inches of hot grease. Let fry until golden brown.
Dissolve Jell-O in 2 cups boiling water. Add frozen strawberries and stir until the Jell-O begins to thicken and strawberries are broken apart. Let set 5 to 10 minutes. Place half of cake pieces in cake pan or large glass bowl. Pour half of Jell-O mixture over cake pieces. Add the rest of the cake pieces and Jell-O mixture. Chill several hours or overnight. Frost with Dream Whip or Cool Whip and top with whole strawberries.
Preheat oven to 400°. Cut ham steaks in half. Make 6 packets from heavy-duty foil. Put on ham slice: mustard, sprinkle of brown sugar, pear halves and sweet potato halves. Dot with butter. Put on cookie sheet. Bake 30 minutes.
Mix gelatin and boiling water. Stir to dissolve and add cranberry sauce. Add celery, apples and nuts. Chill until firm.
Mix together ketchup, brown sugar, chili sauce and horseradish sauce. Put beans in a 3-quart dish; pour mixture evenly over top. Sprinkle onions on top. Bake at 250° for 3 hours, covered.
Beat cream cheese, powdered sugar and vanilla at medium speed until fluffy. Fold in whipped cream. Serve with fruit.
Mix all ingredients together well. Pour into unbaked pie shells. Bake at 350° in oven until firm to the touch.
Preheat oven to 350°. Grease an 8-inch square or 9-inch round cake pan.
Add Crisco, sugar and salt. Pour boiling water over mixture. Blend and cool. Add eggs. Put yeast cakes in cold water for 5 minutes. Refrigerate for 4 hours after cutting out. Then let rise for 3 hours. Keeps for 10 days.
Mix baking soda and buttermilk; mix all other ingredients, then add milk. Cook on grill or in skillet.
Rub each chicken breast with garlic, salt and pepper. Place slice of ham and slice of cheese on each breast. Sprinkle with bread crumbs. Roll, starting at broader end. Secure with toothpick and place in lightly greased dish. Sprinkle with paprika and parsley. Heat sherry and butter together, pour over chicken. Bake at 350° for 30 to 40 minutes or until chicken is tender.
These cookies you squeeze, smash or beat. The more you squeeze, smash or beat, the better the cookie.
Mix refried beans, salsa and green chiles in saucepan. Cook at medium heat. Meanwhile, prepare lettuce, tomatoes, onion and bell peppers. Heat tortillas in oven 5 minutes at 325°. Place one large spoonful bean mixture onto center of tortillas. Top with lettuce, tomato, onion, peppers and cheese to taste. Roll up tortilla and enjoy. This makes a delicious low-fat meal.
Soak cucumbers in lime and 1 gallon water for 24 hours; drain and rinse. Cover with ice water for 3 hours; drain. Mix 2 cups vinegar, red food coloring and alum with water to cover. Simmer for 2 hours; drain. Mix 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and red hot candy. Pour over rings and let stand for 24 hours. Drain and save liquid. Bring liquid to a boil. Place pickle rings in jar. Pour boiling syrup over pickles and seal.
In a 10-inch skillet over medium heat in 1 tablespoon of margarine, cook half of the chicken until browned. Remove. Repeat with remaining chicken. Reduce heat to medium. In same skillet, cook mushrooms and onion until tender and liquid is evaporated. Stir often. Add gravy and sour cream. Return chicken to skillet. Hat through, stirring occasionally. Garnish with parsley.
In a large saucepan, squeeze lemons and salt. Combine sweetbreads with 1 quart of water to pan. Allow lemon juice and salt to boil. Simmer 15 minutes. Saute turkey and bacon. Drain. Cut into 1-inch cubes.
Cut peeled eggs in half lengthwise. Take out yolk; mash with fork. Mix in remaining ingredients. Fill whites with egg yolk mixture, heaping lightly. Arrange on a large serving plate.
Mix all ingredients in a large bowl, then roll out and cut. Place on cookie sheet. Mixture will be soft. You may set in refrigerator until cool. Will be easier to work with. Roll lightly and cut. Bake at 350° until lightly brown.
Preheat oven to 350°. Heat cream over low until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into six 6-ounce custard cups. Place in baking pan that has about 1/2 inch of water in the bottom. Bake until set, about 45 minutes. Sprinkle with sugar. Place under broiler and cook until topping is medium brown. Chill before serving.
In a saucepan melt peanut butter and butter. In a large bowl combine powdered sugar and cereal. Pour peanut butter mixture over cereal mixture, blend together with hands. Form into 1/2 inch balls. Chill until firm. Melt chocolate chips. Dip balls into chocolate, place on waxed paper lined baking sheet, then chill.
Bring butter, sugar, milk and cocoa to a boil. Add vanilla and remove from heat. Add peanut butter. Let melt, then add quick oats. Stir well, then drop by teaspoon on waxed paper. Allow cookies to harden. Then remove from waxed paper.
Arrange biscuits in greased Bundt pan. Dissolve margarine, sugar and juice together; pour over biscuits while sauce is still hot. Bake for 12 to 15 minutes, then tip upside down on a large plate. Serve hot or cold. Especially great for breakfast.
Beat eggs and sugar until fluffy. Add cornstarch, cocoa and melted margarine. Add milk and vanilla. Pour into two unbaked crusts and bake at 350° for approximately 30 minutes.
Boil dates, sugar and water . Mix well until all dates are blended until smooth. Pour mixture over layer of crumbs in pan and top with remaining crumbs. Bake 25 minutes at 350°.
Cream shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each. Stir in bananas. Combine flour and remaining ingredients; add to creamed mixture, mixing just until blended. Spoon batter into loaf pan. Bake at 350° for 1 hour and 10 minutes or until wooden toothpick comes out clean.
In 1-quart jar, combine all ingredients, except onion and mushrooms. Shake until well blended. Add onions and mushrooms. Cover and refrigerate at least 8 hours or overnight to blend flavors. Remove mushrooms. Serve with toothpicks.
Bring to a boil first 3 ingredients. Add flour, put it in a pie plate and form crust.
Combine 1/2 cup milk with soup. Mix into vegetables with 1/2 can onions and 1/2 cup cheese. Sprinkle with pepper to taste. Pour into a 1-quart casserole dish. Bake covered at 350° for 30 to 40 minutes. Test vegetables to see if done, then top with remaining 1/2 cup cheese and 1/2 can onions. Bake uncovered 5 minutes more.
Cream peanut butter, butter, sugars and eggs. Sift flour with soda and add all remaining ingredients. Drop by teaspoons on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Yield: 7 dozen.
In a mixing bowl, blend meat with egg, milk and bread crumbs. Stir in salt, molasses, ginger, nutmeg, allspice and onion. Mix well.
Heat 1 cup pear juice and dissolve Jell-O in juice. While it cools, mash pears and cream cheese together, then combine with Jell-O. Let set until slightly thickened. Add whipped cream and put in refrigerator to jell.
Saute onion and green pepper in butter until tender and remove from heat. In a bowl, mix crabmeat, onion and pepper mixture, and next 9 ingredients. Mix well and shape into patties. Coat with additional breadcrumbs.
Preheat oven to 350°. Combine first 3 ingredients. Fold in cheese and broccoli. Pour into greased baking dish. Bake for 1 hour, top with additional cheese.
Saute bacon and onion until bacon is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, water, tomatoes and tomato sauce to onion and bacon. Add potatoes, carrots, celery and seasonings. Simmer on low heat until potatoes and carrots are tender. Add clams, peas and corn. Heat to boiling. Serves 4.
Blend shortening and sugar. Beat in vanilla and eggs. Sift remaining ingredients together. Add to sugar and egg mixture and mix well. Stir in 1 cup M&M's. Reserve remaining candies for decorations. Bake at 350° until done, approximately 10 to 12 minutes.
Beat eggs well. Add sugar, syrup, melted butter and vanilla extract. Mix well. Add pecans, folding pecans into mixture. Pour into pie shell. Preheat oven to 350°. Bake for 30 minutes, or until firm. Shake pie gently to check firmness.
Combine meat, gravy and vegetables. Pour in casserole and sprinkle with cheese. Bake at 350° for 35 minutes.
Pour baking soda into drain. Follow with vinegar. Close drain tightly until fizzing stops. Flush with pot of boiling water.
Beat eggs and then put in sugar. Add oil. Add flour mixed with baking powder. Add vanilla and nuts. Drop by teaspoon to form loaf on each side of pans. Cook at 375° until they are brown. Slice and toast. Sprinkle with powdered sugar.
Mix ingredients and refrigerate for several hours before serving. Serve with fresh raw vegetables (carrots, broccoli, celery, cauliflower, radishes, etc.) or chips and crackers.
Preheat oven to 400°. Saute onion and pepper in butter until tender, about 5 minutes. Brown sausage according to package directions; drain.
In 9-inch round casserole dish, pour a little enchilada sauce. Place 3 tortillas and add a little sauce. Add 1/2 hamburg mixture and 1/2 onion. Add some shredded cheese. Repeat, layering tortillas, sauce, hamburg, onion and cheese, then finish with tortillas and sauce, then rest of cheese. Bake covered at 350° for 30 minutes, then uncovered about 15 minutes. Let stand before serving. Serve with salsa, sour cream, back olives, chopped tomatoes, lettuce or whatever you like. Serves 4.
Combine all ingredients; cover and refrigerate at least 2 hours. Serve with ham or as a sandwich spread. Yield: 3/4 cup.
Beat eggs, oil and sugar; blend. Add flour, cinnamon, salt and soda. Add apples, pecans and vanilla. Bake at 350° in large tube pan for 1 hour. Ice with Caramel Glaze.
Disjoint wings and clip wing tips. Place in pan and baste with mixture. Bake at 350° for 45 minutes to 1 hour.
Brown ground beef with Ro-Tel and garlic salt.	Stir in Ragu sauce. Pour over cooked pasta that has been placed in baking dish. Stir so that pasta is covered in sauce. Cover with shredded cheese. Bake until cheese has melted.
Prepare potatoes as directed on package. For extra richness, use evaporated milk (the same amount as the required liquid in potato preparation).
Preheat oven to 350°. Mix all ingredients together; save some cheese for topping. Place mixture in casserole dish. Sprinkle with cheese. Bake for 30 minutes. Serve warm with crackers or French bread.
Put peaches in 9 x 12-inch cake pan. Sprinkle brown sugar over peaches. Mix cake as usual but instead of water use peach juice. Pour over peaches. Bake at 350° for 30 to 40 minutes or until toothpick comes out clean. Good served with ice cream.
Soak the oats and sour milk for 1/2 hour. Cream together the Crisco, brown sugar and eggs. Add the flour, salt, soda and baking powder. Add the oatmeal mixture. Stir just to blend. Fill paper lined muffin tins 1/2 full. Bake 20 minutes at 400°. Makes 24.
Fry hamburger meat with onion, salt and pepper. Drain hamburger meat. Put meat in bottom of casserole dish, then add green beans. Cover with cream of chicken soup and then spread Tater Tots on top (one layer only). Bake uncovered for 45 minutes at 350°.
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut off asparagus tips; set aside. Thinly slice stems; set aside. Saute shallot in butter in a large skillet over medium heat until tender; add rice. Stir in wine; cook, stirring constantly until liquid cooks down.
Combine lemon, garlic, Italian dressing, salt and pepper. Put shark steaks in mixture and let stand at least one hour. Grill on outdoor grill or bake in foil with pat of butter on each steak.
Bake chicken with usual seasonings. Cool and dice. Marinate artichokes in Italian dressing overnight. Cook Rice-A-Roni according to directions; then cool. Mix all ingredients after draining artichokes (save marinade to add to salad, if needed, for moisture). Taste and adjust for preferred moisture. Add more dressing, if needed. Top with nuts and garnish with parsley.
Cook and skin enough beets to make 4 pints. Cover whole or sliced beets with sugar, water and vinegar; simmer 20 minutes. Add spices the last 10 minutes.
Thoroughly mix figs, gelatin and sugar in a large saucepan. Bring to boil over medium heat and continue boiling for 3 minutes, stirring occasionally. Pour quickly into glasses. Cover at once with 1/8 inch of hot paraffin.
Cook potatoes with enough water to cover. Cook onion at same time. Stir occasionally so they do not stick. By the time they are soft, most of liquid disappears. Add the clams and clam juice. Shake about a cup of water with 3 or 4 tablespoons flour in a jar to mix for thickening. Add flour and water (strain if lumpy) to clams and potatoes. Add enough milk to make chowder your desired consistency. If chowder is too thin, add more flour and water mixture. Heat only to boiling. Add cooked, diced bacon and seasonings. Remove from heat and let stand covered for about 5 minutes. Stir and serve.
In a large crock-pot, place roast, entire jar of peppers (juice too), cut up onion and packet of au jus seasoning. Cook all day on high. When roast is tender, tear apart and serve on hoagie buns with Swiss cheese.
Mix all ingredients except cornstarch in 3-quart saucepan. Bring to boil. Turn heat down to simmer. Stirring occasionally, cook for 20 minutes. Dissolve cornstarch in small amount of water. Add to other ingredients.
Bake cornbread according to directions. Let cool and crumble. Mix all ingredients together and chill at least 2 hours for flavors to blend.
Sift together flour, white sugar, spice(s), soda and salt. Mix in brown sugar. Make a well in the center. Add eggs, water, oil and pumpkin. Beat at low speed of electric mixer until ingredients are blended. Then beat at medium speed about 3 minutes. Stir in mincemeat and nuts. Pour into greased and floured pans. Bake at 350° until done when tested with toothpick. You may use loaf pans or coffee cans or soup cans. The batter will fit into: four 1 pound coffee cans and bake 50 to 60 minutes; three medium size loaf pans (8 1/2 x 4 1/2 x 2 1/2-inches) and bake 55 to 65 minutes; two large loaf pans (9 1/2 x 5 1/2 x 2 3/4-inches) and bake 60 to 70 minutes or eight soup cans (fill half or 2/3 full and then place on baking sheet) and bake 20 to 25 minutes.
In medium bowl, with fork, mix mayonnaise, horseradish, milk, salt, onion and dill seed until well blended. Add cabbage and carrots and toss until well blended. Makes 6 servings.
Mix all ingredients except nuts and raisins. Stir nuts and raisins in after you have mixed other ingredients. Pour in loaf pan. Bake at 350° for 1 hour or until toothpick comes out clean.
In a bowl, sift together flour, salt and baking powder. Add 1/2 cup milk. Mix until forms a soft dough. Blend in melted shortening. Drop by teaspoonfuls onto boiling soup. Cover tightly and steam without lifting cover for 12 to 15 minutes.
Marinate red cherries in Port wine to cover. Melt the currant jelly. Add unflavored gelatin. Soften in 1/4 cup Port wine. Heat until gelatin is dissolved. Set remaining wine aside. Throw in the lemon with a dash of hope.
Beat together the margarine, sugar and eggs, then add applesauce and buttermilk. In another bowl, blend the flour, soda, baking powder, cinnamon, salt and cloves. Add to first mixture and blend. Pour into muffin tins. Bake at 350° for 20 to 30 minutes. Makes a delicious cake, also.
NOTE: Do not use Reduced Fat Butter, will cause chocolate to clump and will not coat evenly.
Sift flour and salt into bowl. Add egg and a little milk. Mix to a smooth batter. Beat for 5 minutes until air bubbles appear. Then add the remaining milk slowly. Leave to stand before using. Heat drippings in a tin (8 x 10-inch) or small muffin tins. Pour the batter into pan. Bake on top rack for 30 minutes at 425°. Muffin tins should bake for 10 to 15 minutes.
Pan-fry in large skillet sausage or chuck for 15 minutes. Drain off fat. Add onions, zucchini and garlic powder. Cook for 5 minutes. Add tomato sauce, basil, oregano and salt. Cover and simmer for 20 minutes. Add cheese. Simmer until it melts. May be served over rice, but it is very good plain.
Cut squash in rounds. Cook about 5 minutes in salted water. Drain. In a skillet add oil, onion, salt, pepper and squash. Fry until it starts to brown.
Cream butters and sugars thoroughly. Add egg and vanilla. Beat well. Combine flour, soda and salt. Add to creamed mixture. Take rounded teaspoonfuls of dough and place in greased miniature muffin pans. Bake at 350° for 8 to 10 minutes or until cookie puffs up and is barely done. Remove from oven and immediately push a peanut butter cup into each cookie. The cookies will deflate and form a tart shell around the peanut butter cup. Let cool in pan, then refrigerate until shine leaves the chocolate. Lift out tarts gently with tip of sharp knife. Makes 4 to 5 dozen.
Open all cans and dump in a strainer to drain. Chop the green onion and red onion. Put all ingredients in a bowl; mix well. Pour Zesty Italian dressing in and marinate overnight. Before serving, stick in strainer and drain.
In a large bowl, put the nuts, melted butter, vanilla and chocolate chips. In a heavy saucepan, put the evaporated milk, sugar and marshmallows; boil for 6 minutes, stirring constantly. Pour over ingredients in bowl; mix until chips dissolve. Pour into greased 9 x 12-inch glass dish and cool.
This is a fine pie to serve with Thanksgiving dinner if you're not locked into the traditional pumpkin pie. Makes 2 (9-inch) pies.
Pour boiling water over oats; stir to combine. Cover and let stand 20 minutes. Beat butter until creamy and gradually add sugars, beating until fluffy. Blend in vanilla, eggs and chocolate. Add oats mixture; blend well. Sift together flour, soda and salt. Add to creamed mixture; blend well. Pour batter into a well-greased and floured 9-inch square baking pan. Bake in preheated oven (350°) for 50 to 55 minutes. Cool 15 minutes. Remove from pan; cool thoroughly. Add icing.
Cook macaroni; drain. Brown beef; drain off fat. Add soups and macaroni. Heat and stir until bubbly. Halve cheese slices; overlap slices over macaroni mixture. Cover until cheese melts. Makes 4 to 6 servings.
Prepare 8 young fresh ears of corn (cleaned, washed and dried). Heat oil in deep fryer. Drop fresh, raw corn in oil. Cook 2 to 3 minutes until light brown. Lightly salt and put on margarine, if you wish.
Mix oats and buttermilk in large bowl. Let sit a while (a few minutes okay or overnight in refrigerator). Beat in eggs and butter. Add raisins, if used. Add rest of ingredients. Heat a lightly greased frying pan over moderate heat. If batter is too thick, you can add up to 3 tablespoons more buttermilk. Cook pancakes until a few bubbles appear. Turn to brown other side. Makes about 18 pancakes.
Butter bottom and sides of an 8 x 4 x 2-inch pan and set aside. Butter the sides of a heavy, 2-quart saucepan.
Thaw and raise dough. May substitute dough made in breadmaker. Melt margarine with seasonings. Save 2 tablespoons and spread remaining mixture on dough. Arrange pepperoni on buttered dough. Cover with cheese. Roll as a jelly roll. Seal edges by pinching. Place on cookie sheet with sealed edge down. Brush with reserved mixture. Let rise for 15 minutes. Bake at 350 degrees for 1/2 hour. Brush with remaining mixture.
In bowl, mix cornstarch and chicken broth until smooth. Stir in soy sauce, honey and pepper.
Use whisk to beat eggs into noodles until foamy. Add remaining ingredients, mixing well. Butter pan and pour mixture into it, placing several pieces of butter on top. Can also sprinkle cinnamon on top. Bake in 350° oven for about 45 minutes (depending on stove) or until sides and top brown. Can also be frozen and baked at later time. Can be served with sour cream.
Mix oil, melted margarine, buttermilk, eggs, honey and molasses. Add Grape-Nuts and bran. Mix in separate bowl the flour, soda, baking powder, brown sugar and salt. Make a well in middle of dry ingredients and add wet. Stir until barely mixed. Bake at 400° for 20 to 25 minutes. These are wonderful and sweet.
Heat oven to 350°. In a small bowl, stir together brown sugar, flour and eggs. Stir until well blended. Stir in chocolate chips and walnuts. Pour into pie crust.
Mix potatoes (thawed), sour cream, onions, soup and 1 cup cheese. Place in casserole. Bake 30 to 40 minutes. Remove. Add crushed corn flakes mixed with remaining 1/2 cup cheese over top. Dribble with melted oleo. Return to oven. Bake another 15 to 20 minutes or until slightly browned.
Let pickles stand in salt water overnight. In morning, drain pickles from salt water. Add rest of ingredients to pickles. Heat well but do not boil. Seal in cans.
Mix all ingredients together in large oven pan. Cover and bake at 250° for 5 hours. Cooking time may be decreased by increasing oven temperature to 300°.
Saute onion, broccoli and mushrooms in margarine. Combine all ingredients in pot and heat almost to a boil. Serve hot with French bread.
Cook onion and celery in butter until tender. Mix seasonings and sprinkle over bread cubes. Add onion mixture and water and combine. Stuff turkey and roast immediately.
Clean broccoli, remove stems and cut into 1/2-inch pieces. Steam in 1/2 cup water until tender. Do not drain. Melt butter in saucepan, add flour to make paste. Add chicken stock, stirring with wire whip. Bring to boil, reduce heat to low. Stir in broccoli, cream or milk, salt and pepper. Heat thoroughly but do not boil.
Melt chocolate chips in microwave, then dip bananas in chocolate and roll in nuts. Freeze for about 2 hours.
Mix all the ingredients and press into a 9 x 13-inch baking pan. Bake at 375° for 15 to 20 minutes. Do not brown too much. Cool.
Thaw broccoli; drain well and squeeze out all water. Thaw peas on paper towels. Put vegetables in bowl. Sprinkle with lemon juice. Add celery, onion, salt and pepper. Mix mayonnaise and sour cream together and toss with vegetables.
Combine tomato paste, salt and water in saucepan. Bring to a boil; reduce heat and simmer, uncovered, 20 minutes. Combine other ingredients except cheeses, using 1/2 cup of cooled sauce. Shape and put in loaf pan. Bake at 375° for 1 hour. Pour remaining sauce over meat loaf; sprinkle with cheeses and bake 10 minutes more.
Blend cake mix, eggs, oil and sour cream. Pour 1/2 of mixture into 9 x 13-inch baking pan. Mix brown sugar and cinnamon. Sprinkle 1/2 of sugar/cinnamon mixture over cake mix and swirl. Pour other 1/2 cake mix in pan and sprinkle with last of sugar/cinnamon mixture. Bake at 350° for 30 to 40 minutes until firm. Mix 4x sugar, milk and vanilla; pour over warm cake. Cool.
Make sauce of first 4 ingredients. Add cheeses. Bake 30 to 40 minutes at 350°.
Mix all ingredients well, except for the sesame seed or coconut. Batter should not be lumpy. Pour into 2 (8 or 9-inch) square or round cake pans. Sprinkle the sesame seed or the coconut flakes on top. Bake at 350° for 50 to 60 minutes. Test with a toothpick. Toothpick should come out clean when inserted in the middle.
Pour juices in percolator. Place sugar and spices in basket of perc. Brew and serve piping hot.
Combine ingredients. Bake covered in a greased casserole dish for 20 to 25 minutes at 350°. Uncover and bake an additional 20 to 25 minutes.
Brown meat, adding onion, garlic, salt and pepper. Stir in seasoning, Ragu sauce and water. Cover and simmer 25 minutes.
Unroll crescent rolls. Divide into 4 rectangles. Spread each rectangle with cream cheese. Sprinkle with bacon bits. Roll up from short side. Cut each into 3 pieces. Bake at 375° until done, 8 to 10 minutes.