HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt all of the ingredients and stir until smooth. Store in covered containers. Serve with crackers.
Preheat oven to 375°. Empty both mix pouches into bowl. Add egg and lemon peel. Mix well. Divide dough in half. Roll out 1/2 about 1/8-inch thick on lightly floured surface. Cut with cookie cutters that have been dipped in flour. Place on ungreased cookie sheet 2-inches apart. Brush lightly with beaten egg. Decorate with colored sugar, currants or sprinkles or bake plain (no egg wash) to frost later. Repeat with remaining dough. Bake 6 to 7 minutes. Cool 1 minute. Remove from cookie sheet with spatula. Makes 36 cookies.
Peel an slice cucumbers. Let stand overnight in 1/2 cup salt and 3 quarts water. Drain next morning.
Beat first three ingredients for 15 minutes (do not underbeat) with electric mixer in deep dish bowl. Put mixture in prepared graham cracker crusts; divide evenly. Top with sliced bananas and drained crushed pineapple. Cover with lid to graham cracker crusts and refrigerate overnight.
Liberally grease an 8-inch square pan with butter. In heavy saucepan, combine maple syrup, cream and butter. Cook over moderate heat, stirring constantly, until mixture comes to a boil. Continue cooking for 9 minutes, stirring often. Remove pan from the heat. Stir in the pecans and lemon extract. Stir for 5 minutes. Pour candy into prepared pan. When completely cool, cut into squares.
Rinse and dry off wings. Place in bowl with lemon juice, garlic powder and salt and pepper. Marinate 4 hours.
Melt butter in a baking dish. Mix milk, sugar, flour and baking powder and pour over butter. Do not stir. Pour fruit over batter. Do not stir. Sprinkle sugar on top. Bake for 1 hour at 350°. Fruit will sink and batter will rise. Add a little cinnamon to peaches or apples.
Mix together. Put in the ice cream freezer; let crank until solid. Store in containers in freezer.
Slice chicken into strips; brown. Set aside. Melt butter in a skillet; add rice from both boxes and brown. In a rectangular casserole pan/dish, combine chicken, rice, contents from both boxes of rice, water (as per directions on rice boxes), tomato sauce and 1 cup cheese. Cook at 375° for 25 to 35 minutes. Add remainder of cheese to top and cook 5 additional minutes. Servings: 8 to 10.
Place layers of vegetables in order given. Then add hamburger. Mix tomato soup and water. Pour into crock-pot. Cook on low 6 to 8 hours.
Cook first 3 ingredients together. Beat egg and add flour and few spoons juice or water to thin enough for pouring into boiling juices. Cook until thickened. Remove from heat and mix 2 tablespoons Cool Whip and pour on top of jello dish and chill.
Mix all of the ingredients. Bake in 2 large greased loaf pans at 325 for 50 - 60 minutes.
Heat oven to 300°. Sprinkle chili's and grated cheese evenly over bottom of square 8-inch baking dish. pour eggs over cheese mixture. Bake 1 hour or until firm in center. Cool; cut in squares. These are great for breakfast.
Cook Creamettes (any variety) for 10 minutes or until tender. Drain and rinse with cold water. Combine with all the vegetables.
Melt margarine. Add to mixed dry ingredients. Pull all ingredients to mixer. Bake in a greased loaf pan at 350° for 1 hour and 15 minutes.
Combine first 7 ingredients. Crush Ritz crackers. Cover top of casserole. Dribble butter over top. Bake at 325° for 35 to 40 minutes.
In large bowl beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in juice and vanilla. Pour into crust. Chill until set. Top with pie filling. Refrigerate.
In a heavy-duty sealable plastic bag or between 2 sheets of wax paper, crush peppercorns and fennel seed coarse with bottom of a heavy skillet. Pat steaks dry and coat both sides with peppercorn mixture.
Remove from heat and stir in soda. Pour over popped corn. Put in a 200° oven for 1 hour, stirring every 15 minutes. Store in airtight container. You may add peanuts if you wish.
Cook potatoes in salted water. When soft, rub through strainer. Scald milk; add to potatoes. Melt butter; add dry ingredients. Stir until well mixed. Stir into boiling soup. Cook 1 minute; strain. Sprinkle with parsley.
Combine cucumbers, onion and salt. Let stand 2 hours. Squeeze out juice; rinse with water and drain. Mix sugar and vinegar. Let stand 20 minutes. Freeze.
Preheat oven to 350°, then smear the inside of 8 or 9-inch square baking pan with shortening. Melt the butter over a low heat. In your bowl, stir the cocoa and sugar together, then stir in the melted butter, add the eggs and vanilla and stir again. Now add the flour and salt and mix until smooth (add your nuts if you want). Pour mixture into pan and spread evenly. Bake 40 to 50 minutes, or until brownies just begin to pull away from the sides of the pan. Check with toothpick to see if it is done. Cool before cutting into squares.
In large bowl, mix Cool Whip, cottage cheese, Jell-O and drained pineapple. Blend well; add nuts and stir well. Cover bowl and chill in refrigerator until cold. Serve in dessert bowls.
Preheat oven to 375°. Grease a baking dish. Melt 1 tablespoon of butter in small skillet over medium heat. Add scallions and cook for 4 minutes. In small bowl whisk together flour and 1/2 cup milk until smooth. In large bowl whisk together eggs, remaining milk and seasonings. Add milk and flour mixture plus remaining 1 tablespoon melted butter. Whisk well to combine. Quickly stir in corn and scallions and pour mixture into dish. Bake 50 minutes to 1 hour. Will jiggle a little, but should not be liquid in center.
Combine milk, sugar, egg yolks, butter and vanilla in saucepan. Cook on medium heat, stirring constantly, until thickened (about 12 minutes). Add coconut and pecans. Cook until thick enough to spread, stirring occasionally. Makes 2 1/2 cups.
Cut each slice of bread into 4 sticks. Combine butter, seasoning, and Parmesan. Stir well to mix. Brush on both sides of the sticks. Place on an ungreased baking sheet and bake at 400 degrees for 5 minutes. Turn the sticks over and continue baking for another 5 minutes or until the sticks are lightly browned.
Put berries into pie shell (cut up if very large). Make Danish dessert according to directions on package. Cool and pour over the berries. Top with whipped cream.
Mix cream cheese with mayonnaise. Stir in chopped pecans, salad olives, olive juice and a dash of pepper. Mix well. Filling will be slightly mushy, but after a few hours of refrigeration, it will be spreading consistency. Keeps well refrigerated for a week or two.
In large bowl put flour, sugar and salt. Bring margarine, water and cocoa to boil. Pour over mixture. Beat eggs. Add sour milk, soda, cinnamon, salt and vanilla. Mix all together and bake 20 minutes at 350°.
Preheat oven to 350°. Combine 1/4 cup sugar and ground cinnamon; set aside. In a bowl, stir together flour, 1/2 cup sugar, baking powder, ground nutmeg and salt. In another bowl, combine beaten egg, milk and 1/3 cup melted margarine or butter. Add to flour mixture, stirring just until moistened.
Heat cranberry sauce in saucepan. Strain, reserving cranberries. Mix liquid with 3 cups water in bowl. Add gelatin, stir until completely dissolved. Add lemon juice and salt, mix well. Chill until thick. Reserve 1 1/2 cups thickened gelatin mixture. Pour remaining mixture into chilled 13 x 9 1/2 x 2-inch dish. Chill until firm.
Mix peanuts, marshmallows and sugar together in a large bowl. In a saucepan, heat chips, milk and butter until smooth and melted. Pour over nut mixture and coat well. Pour into buttered 9 x 13-inch baking pan. Refrigerate until cool. Cut into bars.
Put marshmallows and chocolate bar between two layers of graham crackers. Eat warm or room temperature.
Mix together first 4 ingredients. Add remaining ingredients, except baking soda and 1/4 cup water. Mix together baking soda and water, then add to mixture. Mix well and pour into well-greased loaf pans, about 2/3 full. You can also use 4 (1 pound) coffee cans for this recipe. Bake 1 hour and 20 minutes at 350°.
Mix margarine and sugar; beat together. Add rest of ingredients and drop by teaspoonful on cookie sheet. Bake in 400° oven for 10 to 12 minutes. Frost with 1/2 chocolate frosting and 1/2 white frosting when cool.
Grease bottom and sides of 15 x 10 x 1 inch pan. Mix all ingredients until crumbly. Press firmly and evenly into pan. Bake at 350° for 20 minutes.
Preheat oven to 375°. In medium skillet, fry sausage until done. Drain on paper towel. Save 2 tablespoons fat. Saute onion and green pepper for 2 to 3 minutes. Slice/chop sausage. Combine cheese and flour. Stir in sausage slices, green pepper and onion. Spread in pie crust. Mix remaining ingredients and put in pie shell. Bake on cookie sheet 35 to 40 minutes until browned and filling is set. Serve with cheese grits, blueberry muffins and Orange Julius!
Defrost and drain spinach well. Drain artichoke hearts and cut in quarters. Mix cheese, mayonnaise, chilies, spinach and artichoke heart pieces. Pour mixture into medium size quiche pan or Pyrex dish. Place under broiler for several minutes until top is brown. Serve with crackers or tortilla strips.
Melt chocolate in the water. Bring to a boil, stirring constantly. Remove from heat; stir in margarine and vanilla. Set aside.
Blend ingredients. Add onions last. Put into saucepan and bring to boil. Reduce heat and simmer until sauce thickens, approximately 30 minutes. Pour into hot jars and water bath for 10 minutes.
Boil chicken until done. Cut celery, onions and bell peppers. In large skillet, add shortening, celery, bell peppers and onions. Cook until tender. Debone chicken. Add all ingredients; place in large baking dish. Bake at 350° for 1 hour.
Cook yams, drain, add sugar, eggs, vanilla and butter; beat together in mixer. Put in casserole dish.
Beat margarine, brown sugar, sugar and egg. Add vanilla, flour, salt, soda, oats, coconut, raisins and milk. Mix. Drop by spoonfuls onto ungreased cookie sheets. Bake 13 minutes at 350°. Yields 4 to 5 dozen. Don't overbake.
Mix ingredients given. Form in small balls and dip in cold water, then in white sugar. Place on a cookie sheet, sugar side up, and bake at 350° for about 9 minutes.
Place ingredients in the mixing pan in the order listed. Set machine for Light-Basic Wheat program (2 hours and 20 minutes). Watch the dough as it mixes. If it isn't firm enough, add 1 to 2 tablespoons flour as it mixes. Remove from the pan as soon as the baking cycle is completed.
Mix melted butter and salt; add flour to mixture, then add milk. Add Velveeta cheese. Pour over potatoes. Bake at 350° for 1 hour or in crock-pot on high for 3 1/2 hours.
Mix the first 4 ingredients together and spoon and press mixture into 9 x 13-inch pan. Melt chocolate chips with milk. When melted, spread on top of mixture and refrigerate.
Sprinkle half of bacon and onion over bottom of crust. Add half of ham and cheese. Repeat layers. Combine eggs, mustard and cream. Pour over layers. Let stand 10 minutes. Sprinkle with nutmeg. Bake at 350° for 40 minutes.
Mix eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake at 350° for 50 to 60 minutes, or until knife comes out clean. Makes 8 servings.
In large nonstick pan, combine rice, milk, butter and 1/8 cup sugar. Bring to a boil; simmer for 1/2 hour. Combine remainder of sugar, vanilla and eggs in a bowl; beat until smooth. Remove rice mixture from heat; add egg mixture and stir well. Place in container to chill. Sprinkle with cinnamon.
Drain pineapple and oranges. Combine with grapes, marshmallows, coconut and walnuts. Mix sour cream and sugar; stir into fruit mixture. Chill. Makes 4 to 6 servings.
In a small mixing bowl, beat the cream cheese and preserves until blended. Stir in pineapple. Place peaches cut side up on a lettuce lined serving platter; fill with cream cheese mixture. Garnish with mint if desired.
Melt butter in a 2-quart casserole. Combine celery soup, milk and cream cheese in a saucepan; heat until smooth. Combine hash brown potatoes, onion and cheese; mix with sauce. Pour all into the buttered casserole. Cover with foil and bake at 350° for 1 1/4 hours. Remove the foil; sprinkle the top with sharp cheese. Bake for 15 more minutes or until lightly browned.
Spread meat in flat pan. Work tapioca around meat. Add vegetables, salt and pepper. Pour juice over all. Cover tightly. Bake for 5 hours at 275°.
Mix together well. Grease an iron skillet and have it warm. Pour mixture into skillet and bake at 350° for 45 minutes.
Combine flour, salt, egg yolks, sugar and milk. Mix the filling ingredients together and bring to a boil (stir until it thickens). Remove from heat. Add margarine and vanilla. Pour over peanut butter mixture and let cool.
Combine flour, sugar, salt and baking powder. In a 1 cup measuring cup put egg; add enough milk to fill the cup. Add this mixture to flour mixture. Continue to add the cooking oil. Mix all ingredients thus far with a fork. Fold in blueberries.
Preheat oven to 350°. In a medium bowl, beat egg yolks. Stir in sweetened condensed milk and lemon juice. Mix together and pour into crust.
Preheat oven to 350°. Place almonds on baking sheet and toast, stirring occasionally until lightly browned (10 to 12 minutes). Cool completely. Crush cones into small pieces using rolling pin and waxed paper. Place almonds and chopped cones in a medium size bowl. Stir chocolate chips and butter in small, heavy saucepan over low heat until melted. Pour over cones, stirring to coat evenly. Press 1/3 of crumb mixture evenly over bottom of 9-inch pie plate. Spread half of the ice cream over. Repeat with 2 more layers of crumbs and ice cream, ending with crumbs on top; press down on crumbs with hands to help adhere. Cover with foil and freeze until firm. The pie may be frozen up to 1 month, if desired.
Pour milk into large bowl. Add pie filling mix. Beat with wire whisk 1 minute or until well blended. Let stand 5 minutes or until thickened. Stir in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin spices. Spoon mixture into crust. Freeze 6 hours or overnight or until firm. Let stand about 20 minutes to soften before serving. Garnish with a dollop of Cool Whip and sliced strawberries. Store leftover pie in freezer.
Using mixer, combine softened cream cheese, marshmallow whip, ginger and honey. Remove beater. Using spoon, fold in Cool Whip. Refrigerate until serving time. Serve over assorted fresh fruit.
In a 12-inch skillet over medium-high heat in hot oil, cook the chicken until well browned on all sides; stir in tomatoes, wine, garlic, salt, basil and pepper and heat to boiling. Reduce heat to low; cover and simmer 15 minutes. Add onions and green peppers; cover and simmer 15 minutes or just until vegetables are fork-tender. In cup, stir cornstarch and water until smooth; gradually stir into chicken mixture and cook, stirring frequently, until chicken is fork-tender. Makes 4 servings.
Mince and stew onion in mushroom soup and juice from peas. Cook together about 10 minutes. Season with red pepper and Worcestershire sauce; add peas. Put into baking dish in 2 layers, putting cheese between layers. Top with buttered cracker crumbs. Bake about 30 minutes in moderate oven.
Cut cucumbers into thin slices; cut onion into thin strips. Combine in serving dish. Combine sour cream, vinegar, sugar, salt and pepper in bowl. Mix well. Add to cucumber mixture; mix gently. Chill until serving time.
Mix together and pour over roast last half hour of cooking. Baste often. Makes enough sauce for 3 to 4 pound roast.
Cook and set aside lasagne noodles. Simmer sauce with ground meat and set aside. Lightly beat 4 eggs and add Ricotta, Mozzarella and Parmesan cheeses. Add oregano and salt and pepper. Mix lightly. Line large rectangular pan with 1/2 the sauce followed by the cheese mixture. Repeat, omitting the sauce. Cover with remaining sauce and sliced Provolone cheese. Bake at 350° for 30 minutes. Allow to stand before cutting.
Soften butter or margarine. Mix poppy seed, mustard, Worcestershire sauce and onion. Slice rolls in half. Spread with butter mixture. Layer with ham and cheese. Bake in 350° oven until cheese melts.
Mix dry ingredients together. Stir in oil and water. Add more water, as necessary, to form a soft, pliable dough. This dough keeps well.
Mix beans and seasoning mix together. Melt sour cream and layer as listed in an 8 1/2 x 11 1/2-inch casserole dish. Bake in oven until cheese melts and bubbles.
Dissolve the jello in the boiling water, then add the cold water and mix. Combine jello, strawberries and crushed pineapple after adding water to jello. Pour half the mixture in dish. Chill. Spread sour cream over mixture. Add remainder of mixture over jello. Chill. Serve when congealed.
Blend egg, undrained corn and half of the cheese. Add muffin mix; stir until the dry ingredients are wet. Spoon batter into an 8 x 8-inch baking dish. Pat sausage links dry with paper towel. Arrange sausage links on top of the batter. Bake in a 400° oven for 30 minutes or until top is golden. Sprinkle with remaining cheese. Let stand 5 minutes. Cut into squares.
Unroll crescent rolls to form rectangle. Pinch together perforations. Bake according to crescent roll directions. Cool.
In a buttered 8 x 8-inch baking pan, layer half the dry bread cubes. Dot with butter. Combine eggs, milk, sugar, vanilla and salt. Pour over bread. Lightly sprinkle cinnamon over top. Bake, uncovered, at 350° about 50 to 60 minutes.
Mix all ingredients. May be served on lettuce, in avocado half, stuffed in a tomato or as a sandwich spread.
In a small saucepan, steam carrots over boiling water until just tender-crisp. Drain. Heat butter in a deep skillet. Add carrots, lemon juice and sugar; cook over medium heat, shaking the pan until carrots are coated. Add chicken broth and continue cooking slowly until liquid is evaporated and carrots are light golden. Add salt and pepper to taste. Add mint and mix in well. Serve immediately.
Mix mashed potatoes (nothing added to potatoes, just boil and mash) with powdered sugar and vanilla. Roll out on wax paper. Spread peanut butter over the mixture and then roll. Cut into slices about 1/2-inch thick. Refrigerate.
Heat cheese, milk and mayonnaise together over low heat, stirring until sauce is smooth. Add remaining ingredients. Mix well. Pour into 2-quart casserole. Bake at 350° for 35 to 40 minutes, or until hot. Serves 6 to 8.
Peel and core fruit and place in baking dish. Slice each piece of bread into 5 narrow strips and place over fruit. Mix sugar, milk, flour, and lemon juice. Stir in margarine. Add egg and mix well. Pour over fruit and bread strips. Bake at 350° for 35 minutes or until fruit is tender. Serves 6-8.
Cream sugar and butter together. Add eggs, one at a time. Beat well; add vanilla and dry ingredients. Bake at 350° for 8 to 10 minutes.
Add a good pinch of salt to eggs. Add water. Add flour for a very good stiff dough. Roll 1/2 of dough at a time. Flour the board or table top so it does not stick. Place the rolled sheets very thin, one of them on top of the other with flour between so not to stick together. Then roll as for a jelly roll. Slice very thin and shake out so the strings do not touch. Have your chicken broth, beef or whatever you want boiling. Add a few at a time and stir so not to stick to bottom of pan. Do not overcook but be sure they are done, but not mushy.
Mix and spread in an 8-inch pie plate. Bake at 350° for 20 minutes or until golden and bubbly. Serve with a variety of favorite crackers. Makes 10 to 12 servings.
Beat eggs with fork. Add enough flour to make dough stiff but pliable. Roll out on board and then roll up and slice thin to make noodles. Drop and stir into boiling chicken broth or soup. Cook about 15 to 20 minutes.
Combine lemon juice, mustard, garlic and pepper. Add 5 teaspoons of the oil. Add chicken to the marinade and let sit at least one hour. In a large skillet, saute almonds in 1/2 teaspoon of oil until brown. Remove. Drain chicken; reserve marinade. Cook chicken in remaining oil for 6 to 10 minutes. Add marinade to pan and add chicken broth and cornstarch mix. Heat until mixture reduces by half. Add marmalade. Melt. Stir in butter, parsley and red pepper flakes. Return chicken to pan and add almonds. Garnish with lemon. Serve with rice or your favorite side dish.
Mix 10x sugar with chocolate pudding. Add each ingredient except milk. Add milk 1 tablespoon at a time, mixing after. Keep mixing until blended. Add another tablespoon of milk, if needed. Line small pan with waxed paper. Add mixture and pat flat. Refrigerate 1/2 hour, then cut.
Follow mixing directions for any basic fruit cake. Bake slowly in moderate 350° oven.
Mix egg, flour and milk (add milk slowly) to make mixture like pancake batter. Cut bread diagonal and dip in batter and drop into hot oil (in a Fry Daddy or skillet). Cook to golden brown and turn and cook other side to golden brown. Sprinkle with powdered sugar and add syrup.
Cook bacon crisp; crumble into bits and set aside. Drain fat from skillet. Add butter and onion; cook until soft. Stir in Prosciutto. Add chicken broth and bacon.
Drain and flake salmon in mixing bowl. Beat cream cheese with lemon with mixer until blended light and fluffy. Beat in flaked salmon and green onions until thoroughly combined. Season with liquid smoke to taste; stir. Chill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds. Makes 20 servings. Makes about 2 1/2 cups.
Season chicken breasts. Brown in 350° oven. Add sherry and cook for 30 minutes. Add soup and well drained mushrooms. Bake for 30 to 45 minutes, basting every 15 minutes. Serve over rice or noodles.
Remove stems from mushrooms and chop. Saute onions, celery, garlic, mushroom stems, thyme and basil in margarine until soft (about 15 minutes). Add shrimp, oysters and wine. Cook until shrimp and oysters are done (about 15 minutes). Remove from heat and allow to cool. Add salt, pepper, crab meat, egg, bread crumbs and green onions. Mix thoroughly. Put mixture in mushroom caps and bake at 350° until caps are cooked (about 10 minutes).
Brown ground beef in a skillet. Put in baking dish. Mix in all other ingredients. Bake at 350° for 30 minutes.
Cream sugar, shortening and eggs; add vanilla. Sift flour, salt and soda; add to creamed mixture. Add remaining ingredients. Bake 10 minutes at 325° to 350°.
Preheat oven to 350°. Melt margarine in 13 x 9 x 2-inch pan. Sprinkle crumbs over margarine. Pour milk over crumbs. Add remaining ingredients. Press gently. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly. Store lightly covered.
In a large bowl, cream together butter, shortening and sugar until light and fluffy. Beat in molasses and eggs; add flour and spices. Roll into 1 1/2-inch balls. Dip tops in sugar. Place 2 1/2-inches apart on baking sheet. Bake at 350° for 11 minutes. Do not overbake.
Brown meat. Season with salt and pepper to taste. Blend next 6 ingredients. Stir in remaining ingredients. Bake at 350° in pie shells for 35 minutes or until knife comes out clean. Freezes well. Makes 6 servings.
In a saucepan, over medium-high heat, melt 1/4 cup spread (butter or oleo). Blend in flour. Gradually add milk, stirring constantly until mixture begins to boil and thickens. Cook and stir 1 minute. Stir in cheese until melted. Combine cheese sauce and macaroni in a 2-quart casserole. Melt remaining butter; stir in cracker crumbs. Sprinkle over casserole. Bake at 400° for 20 to 30 minutes or until hot.
Mix cocoa, flour and sugar together. Be sure all lumps are smoothed out. Add 3 cups of water; cook in double boiler until desired thickness.
Mix cake mix	and vanilla pudding mix together well. Add light rum, water, oil and eggs; mix well. Grease and flour Bundt pan. Bake at 325° for 50 minutes.	When cake is done, have syrup ready to pour on hot cake in pan.
Combine juice and cornstarch in a saucepan. Bring to a boil, stirring constantly. Add margarine and cinnamon and mix well. Stir in apples. Spoon into 10-inch prepared pie crust. Top with second crust and seal. Bake at 425° for 30 minutes. Reduce heat to 375° and bake 30 minutes longer.