HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all the ingredients. Mix well. Store in an airtight container. Makes 48 servings; one serving equals 3 calories.
Melt butter in 10-inch skillet over low heat. Add cereal; cook and stir until well coated and hot, 2 to 3 minutes. Sprinkle with salt. Serve warm or cold.
Cream shortening, sugars, eggs and water. Sift the flour, baking powder, soda and salt, and then add into mixture. Finally, add in oats and gumdrops. Shape into balls. Roll in coconut. Bake at 350° until lightly browned.
Heat 1/4 cup water and soup in large pan. Melt in cheese. Beat until smooth. Dissolve package of gelatine in water and add to soup. Add mayonnaise. Fold in onion, celery and shrimp. Pour into mold greased with Crisco. Refrigerate 6 to 8 hours.
Cook Italian sausage. Cut into bite-size pieces. Put everything into a pot and simmer for about 2 hours. Serve over rice.
Blend in blender on medium speed. Pour in glass. Sprinkle with nutmeg. Makes 1 serving.
Sift flour, baking powder and salt. Cream butter and sugar. Add egg and almond extract and beat well. Blend in the dry ingredients gradually. Mix thoroughly. Add cherries, coconut and pecans. Mix well.
Note: Candied citron, pineapple and cherries can be substituted with 1 cup mixed candied fruits.
In bowl mix shredded roast beef or chicken; add onions, green chilies, Cheddar cheese, small diced cooked potatoes and pepper. Mix together. Warm corn tortillas; fill with chicken/beef and roll tightly and small. Fry in skillet with hot oil. Eat with sour cream, salsa and guacamole.
Combine all ingredients in a large bowl. Mix well. Place in a greased casserole. Bake in a preheated 350° oven for 30 minutes. Serves 6.
Combine dry ingredients. Add milk, egg and onion; mix well. Drop by rounded teaspoonfuls into deep, hot oil. Fry only a few minutes, or until golden brown on both sides. May be served with tomato gravy and applesauce.
Blend Crisco and sugars. Beat in vanilla, water, and egg. Sift dry ingredients together and add to sugar and egg mixture. Mix well. Stir in M & M's.	Drop by teaspoon onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes until golden brown. Yield: 6 dozen cookies.
Cook zucchini in boiling salt water until just tender. Drain. In saucepan, melt 4 tablespoons butter. Add carrots and onion. Saute until tender. Remove from heat. Stir in 1/2 cup stuffing cubes, soup and sour cream. Gently stir in zucchini. Spoon into 1 1/2-quart casserole. Melt 2 tablespoons butter. Add remaining stuffing cubes and toss gently. Sprinkle over casserole. Bake at 350° for 30 to 40 minutes.
Mix cheese and butter and mix in mixer. Add remaining ingredients. Mix well and put on cookie sheet. Use star shape cookie press. Bake at 350° for 12 minutes.
For Double Crust: Sift flour; measure. Add salt. Measure oil. Add water; stir. Pour into flour; mix with fork. Roll between wax paper.
Thaw and drain beans. Place in casserole. Mix soup with milk. Pour over beans. Mix half of onions in. Place in 350° oven for 20 minutes. Remove from oven and place remaining onions on top. Bake until beans are tender.
Mix first 6 ingredients with peas. Put in a baking dish. Brown bread crumbs in margarine and sprinkle on top. Bake at 350° for 30 minutes.
Boil spinach and cook 1 minute. Place spinach in strainer and press out all excess water. When spinach is strained, add bread crumbs, grated Parmesan cheese and seasonings. Mix well. Roll into balls (like meat balls) and fry in oil until brown. Add tomato sauce and you have a great substitute for regular meat balls.
Brown ground beef and onion. Add salt and pepper. Pour into greased casserole dish. Add can of condensed tomato soup. Blend well. Spread green beans on top. Make 6 servings instant mashed potatoes. Spoon in mounds over top of casserole. Brush top of mashed potatoes with 1 whipped egg. Bake 30 minutes at 350°.
Grease and flour a 13 x 9 x 2-inch pan. In mixer bowl, combine butter and sugar. Beat until fluffy. Add eggs and sour cream and beat until well blended. In separate bowl, combine flour, baking powder, nutmeg and salt, stirring to mix well. Slowly add to batter, beating on slowest speed. Pour into prepared pan. Combine brown sugar, nutmeg and cinnamon. Mix well. Sprinkle evenly over batter. Cover and refrigerate overnight. Next morning uncover. Bake in preheated 350° oven for 60 to 70 minutes or until toothpick comes out clean and cake pulls away from pan. Makes 12 servings. If cake is baked without chilling, it may be done in 30 minutes in 350° oven. Keep an eye on it.
Mix cream cheese and milk well. Add other ingredients. Pour into pie shells. This recipe freezes. Makes 3 pies.
Drain pineapple. Cube banana. Blend in blender 45 to 60 seconds or until smooth.
Mix all ingredients in a 2-cup microwavable measure. Microwave uncovered on High for about 2 minutes or until hot.
Mix together butter, brown sugar, syrup, condensed milk and vanilla. Cook on stove until well blended. Add popped corn. Mix well. (I doubled the amount of popped corn when I made this.)
Stick holes into roast with large fork. Sprinkle and rub into the meat the salt and liquid smoke. More salt and smoke may be used according to taste. Wrap roast in heavy foil and cook in 325° oven for 5 hours.
Clean and shred cabbage in a large skillet. Heat the bacon grease. Add half of the cabbage, salt and pepper. Add rest of cabbage, salt and pepper (a little). Pour the hot water over and simmer on medium until done and water is gone.
Brown 1 lb. ground meat in skillet. Drain all grease from pan. Add BBQ sauce, simmer for a few minutes, stirring well. Add Ketchup, stir and simmer again then soup (no water). Simmer on low heat 15 - 20 minutes. Serve on hamburger buns.
Meringue shell: Beat egg whites with cream of tartar in medium bowl until foamy. Beat in sugar, one tablespoon at a time, until meringue forms, still glossy peaks. Lightly butter a 9 inch pie plate. Spoon meringue over bottom and side to form a shell. Bake in a slow oven at 275 degrees for 1 hour. Turn oven off and allow meringue to cool in the oven.
Grind oranges and apples and mix with pineapple and add sugar. Mix jello with 2 cups hot water and add to mixture. Let set in refrigerator for 2 hours before serving.
Peel, cut out seeds and make one cup cooked zucchini. Put in blender and add sugar, egg, flour, milk, butter and vanilla. Sprinkle nutmeg on top. Pour into pie shell. Bake at 425° for 10 minutes, then at 300° for 20 minutes.
Mix all ingredients together for marinade. Place chicken pieces in single layer in shallow baking pan (12 to 15 pieces). Pour marinade over chicken. Marinate 4 to 6 hours or overnight in refrigerator. Bake at 325° for 1 1/2 to 2 hours. Turn once and baste with sauce. Serve sauce over rice. Serves 6 to 8.
Cream together butter and brown sugar. Add eggs; beat until fluffy. Add vanilla, salt and pecans. Sift together baking soda and flour. Add to mixture. Shape with hands into 3 to 4 rolls. Do this in a piece of floured plastic wrap or aluminum foil which can be wrapped around roll. Store in the refrigerator until ready to slice and bake. Bake at 350° on ungreased cookie sheet until lightly brown, about 10 minutes.
Pour 1 cup of boiling water over broccoli; let stand. Saute celery and onions in margarine until tender. Add broccoli with water, mushroom soup, Cheez Whiz and Minute rice. Pour into casserole. Bake 30 to 40 minutes at 350°.
Slice peaches and put in pan. Mix dry jello and sugar together and sprinkle over peaches. Take dry cake mix over that. Pour butter over cake mix. Pour water over all. Cook 45 minutes at 350°.
Mix softened cream cheese, mayo and seasonings together, then let stand. Spread crescent rolls in cookie sheet, jelly roll size pan. Bake 10 to 15 minutes at 350°. Let cool. Spread cream cheese mixture on crust. Add veggies and top with cheese. Cover with wax paper and refrigerate until ready to serve.
Beat cheeses, sour cream and onion salt in small mixing bowl at medium speed with electric mixer until well blended. Place beans in food processor or blender container; process until smooth. Spread thin layer of beans onto each tortilla; spread cheese mixture over beans. Roll tortillas up tightly. Chill 30 minutes. Cut into 1/2-inch slices. Serve with salsa. Makes 12 servings.
Pour juices into punch bowl. Stir in water and ginger ale. Makes 20 servings.
Put peaches in blender. Add sugar. Let sit at least 30 minutes. Add remaining ingredients. Use rock salt and ice as you would with any homemade ice cream.
Chop and scald oysters in their liquid. Blend butter and flour and add slowly to cream heated in double-boiler. Stir until this is thickened and smooth, then add oysters and their juices. Just before serving soup, stir in the whipped cream.
Mix floured pecans. Melt butter and pour over flour and pecans mixture. Mix well and press into bottom of large dish. Bake at 350° until brown. Cool. Blend cream cheese, confectioners sugar and 1 cup Cool Whip. Spread over cooled crust. Mix pudding and milk. Spread over cream cheese layer. Put Cool Whip on top of strawberry. Decorate with strawberries, if desired.
Cut 2 carrots and 2 turnips into bite size pieces. Make 4 cylinders by cutting the cucumber in half, emptying the pulp and slicing off the ends. Cook turnips, carrots and cucumber cylinders until tender. Cook asparagus tips separately (also until tender). Save asparagus stalks for Herb Sauce (below).
Brown ground meat and drain. Add 2 cans tomato sauce. Add 1 package taco seasoning mix. Spread 1 package cream cheese in 8-inch pie pan. Put meat mixture on top. Sprinkle with taco cheese and heat. Serve with chips or crackers.
Combine raisins and water in a small saucepan; bring to a boil. Cook for 3 minutes. Remove from heat and let cool (do not drain). In mixing bowl, cream shortening. Gradually add sugar and eggs and vanilla. Combine dry ingredients. Gradually add to cream mixture and blend thoroughly. Stir in nuts and raisins. Drop by teaspoonful 2-inches apart on baking sheet. Bake at 350° for 12 to 14 minutes.
Have milk, eggs and water at room temperature. Preheat oven to 400°. Mix flour and salt in a bowl. Pour into a well in the center of the flour mix the milk. Stir. Beat eggs until fluffy. Beat into the batter. Add water and beat well until large bubbles appear. Pour batter into a 9 x 12-inch hot ovenproof baking dish with beef drippings or butter melted in it. Bake for 20 minutes. Reduce heat to 350° and bake about 10 minutes more. Cut into squares and serve immediately.
Dissolve yeast in water. Sift dry ingredients. Stir yeast mixture into dry. Add shortening. Knead on floured board until smooth. Roll out 1/2-inch. Cut into biscuits; let rise 1 hour. Bake in hot oven until brown. Makes 8 buns.
Saute garlic in tablespoon of olive oil (do not brown garlic). Add tomato puree, water, salt, pepper, oregano and sugar. Bring to a boil. Lower heat and simmer for 2 hours. Brown chopped beef; add parsley, season to taste and add 2 tablespoons grated Parmesan cheese. Simmer until all chopped beef is cooked through. Set aside. Using a 6-quart kettle, boil water (with 1 tablespoon salt added). When a rolling boil starts, add lasagna. Cook according to directions on package, drain and blanch with cold water.
Combine ingredients; mix well. Heat vegetable oil (approximately 2-inches deep) to 375°. Drop mixture by rounded tablespoonful into hot vegetable oil. Fry a few at a time, until golden brown. Drain on paper towels. Makes about 2 dozen. They are delicious.
In a skillet, saute onion and green pepper in margarine until tender. Remove from heat. Stir in soup, mushrooms, pimientos and basil; set aside. In large bowl combine noodles, chicken and cheese. Add mushroom sauce and mix well. Transfer to a greased 9 x 13-inch pan. Bake, uncovered, at 350° for 40 to 45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer. Yield: 12 to 15 servings.
Sift together dry ingredients. Cut in shortening until mixture resembles coarse meal. Add sour cream; mix to form a soft dough. Turn out on well floured surface and knead gently for about 20 seconds. Roll dough to 1/2 inch thickness. Cut with biscuit cutter dipped in flour and place on ungreased baking sheet. Bake at 450 degrees for approximately 10 minutes.
In large bowl, add ingredients and mix well. Bake at 375° for 1 hour. Cool in refrigerator for 1 hour.
Mix margarine and sugar. Add eggs and stir well. Add flour and baking powder and mix well. Chill until dough is not sticky. Roll out to a long shape into seeds. Cut into 1 1/2-inch pieces. Bake at 375° for 15 to 20 minutes.
In saucepan, melt butter and chocolate, stirring constantly. Remove from heat. Stir in sugar. Let cool slightly. Add eggs, 1 at a time, mixing well. Add flour, vanilla and salt. Stir well. Then add nuts and stir. Pour in greased 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes.
Marinate chicken in soy sauce. Place chicken in baking dish. Sprinkle with brown sugar substitute. Pour remaining soy sauce over chicken. Bake uncovered for 1/2 hour at 350°. Uncover and add bell pepper and pineapple. Bake 1/2 hour longer. Serves 1.
Melt the chocolate and 1/4 cup butter. Add the condensed milk, flour, vanilla, salt and the beaten eggs. Mix well. Add the coconut (reserve small amount for top) and pecans. Bake until firm to touch at 350° for 40 to 50 minutes. Cool.
Put potatoes and onions in kettle with salt and cover with cold water (about 4 cups). Bring to boiling point. Cover and cook gently for 20 minutes. Transfer to a blender and puree vegetables or mash to a pulp in the water. Add milk and season to taste with salt and plenty of pepper. Garnish with chopped parsley.
Mix all in large roaster and bake in slow 250° oven for 2 hours. Stir every 15 minutes; cool.
In 2-quart casserole, cook carrots in water on "High" for 9 to 10 minutes, stirring twice; drain. Cover and set aside. Melt butter on "High" for 30 seconds. Stir in brown sugar, salt and mustard. Pour over drained carrots; cover. Heat on High for 2 minutes. Serves 4.
Combine apples, marshmallows, celery and walnuts. Add enough Miracle Whip to moisten. Toss lightly. Chill. Add additional Miracle Whip and garnish with apples before serving, if desired. Yields 6 to 8 servings.
Sprinkle meat strips with garlic salt. Place in bottom of crock-pot. Add potato pieces and carrot pieces. Drain green beans and add to crock-pot. Pour in can of tomato soup and can of tomatoes. Cook on low for 8 to 10 hours. Serve warm.
Heat oven to 375°. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, sugar, baking powder, salt and baking soda; blend well. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and walnuts; lightly stir just until dry ingredients are moistened. Drop by heaping teaspoonfuls 2 inches apart on prepared cookie sheets. Bake at 375° for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. Serve warm. Makes 30.
Mix all ingredients except ginger ale. Chill. Just before serving, add ginger ale (as desired). Serves 50.
Bake about 35 minutes in 325° oven. Bake in a loaf pan. (Can add coconut, nuts or raisins if desired.) Delicious; like a fruit cake.
Sprinkle salt over cabbage; let set for 1 hour. Squeeze out liquid. Mix cabbage, celery, carrot and pepper. Combine remaining ingredients and bring to a boil. Boil for 1 minute. Cool and pour over cabbage mixture. Put in containers and freeze.
Run nuts and raisins through food chopper. Cream sugar, margarine, eggs and milk. Add dry ingredients. Add jam, nuts and raisins. Pour in 3 or 4 cake pans that have been sprayed. Bake at 350°.
Cook broccoli, zucchini, asparagus and green beans in boiling, salted water 4 minutes. Add peas for 1 minute. Drain and set aside.
Place Ricotta, sugar, vanilla and liqueur in a bowl and mix well by hand on very low speed of mixer until smooth and fluffy (10 minutes). Add chocolate bits and fruit and mix well. Cut sponge cake in 1-inch pieces and line casserole bottom and sides with cake slices. Pour Ricotta cream over cake; cover with more cake slices and place in refrigerator overnight. Turn over onto a serving dish and sprinkle top with confectioners sugar. Serves 6 to 8.
Heat ingredients except shrimp. Simmer for a while, then add shrimp, about 5 minutes more. Serve over angel hair or linguine. Serves 2.
Cream shortening and sugars. Add eggs and sifted dry ingredients; mix well. Add oatmeal, Rice Krispies, nuts and vanilla. Drop by teaspoonfuls onto lightly greased cookie sheet. Batter will be stiff and hard to drop. Bake at 300° for 25 to 30 minutes. Makes about 5 dozen.
Preheat oven to 350°. Generously grease and flour pan. Blend all ingredients in a large bowl, beat at medium speed for 2 minutes. Bake at 350° until cake is done (60 minutes). Cook cake in pan for 25 minutes. Then invert onto plate.
Coarsely chop 1/4 cup of walnuts and set aside. Chop remaining 3/4 cup of walnuts, medium fine. As package directs, prepare cake mix, adding vanilla and 3/4 cup of finely chopped walnuts. Bake in two 9-inch layer cake pans. Cool 10 minutes and then remove from pans. When completely cooled, fold food coloring into whipped topping and spread a 1-inch wide ring of topping on outer edge of each layer. Spoon pie filling in center of each layer. Stack layers on serving plate and spread remaining topping on sides of cake. Sprinkle reserved 1/4 cup of walnuts on cake top. Chill. Makes 12 servings.
Wash and dry cucumbers and arrange in a crock or jar. Bring salt and water to a boil. Cool, then add vinegar, garlic, bay leaves, mustard and pickling spices. Pour over cucumbers. Arrange dill over all. Liquid should completely cover cucumbers. If not, add more salt water. Keep in a cool place for one week.
Preheat oven to 375°. Cook the pasta and drain. Pour into a 9 x 13-inch pan. Spread pasta evenly across the bottom. Carefully spoon pizza sauce over the pasta as you would do a pizza. Top with Canadian bacon, ground pork, pepperoni, onion, green pepper, mushrooms and black olives. (May add or delete toppings.) Cover with the Mozzarella cheese and sprinkle with Parmesan cheese. Bake at 375° for 20 to 25 minutes. (May broil the last 2 minutes to brown top.) Let stand 10 minutes before cutting.
Preheat oven to 350° (325° for glass dish). In medium bowl, combine flour and sugar. Cut in margarine until crumbly. Press firmly on bottom of a 13 x 9-inch pan. Bake 15 minutes.
Mix all ingredients together and place in an unbaked 9-inch pie shell. Bake in a 325° oven until filling is set, about 50 to 55 minutes.
Combine first 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until blended. Combine flour and next 7 ingredients in a medium bowl; add to sugar mixture alternately with pumpkin, beginning and ending with flour mixture. Mix after each addition. Stir in pecans, if desired.
Mix flour, yeast, sugar, salt and margarine. Add water. Beat by hand for 2 minutes. Then add 3/4 to 1 cup more flour and mix together for another 2 minutes. Mix until dough is soft. Let dough rise, 1 1/2 to 2 hours. Punch down and divide in 2. Place 2 loaves on greased cookie sheet. Bake at 400° for 35 to 40 minutes. Brush with melted butter when cooling. May be used as a cheese or pepperoni bread.
Cook rice in boiling water for 7 minutes. Add milk and oleo. Cover and simmer for 1 hour. Remove from heat. Beat eggs and sugar; add vanilla. Add raisins. Stir slowly into cooked rice. Put in bowl. Sprinkle with cinnamon.
Heat oven to 400°. Grease 10 inch pie plate. Combine cheese & veggies in pie plate. Combine remaining ingredients blend with electric mixer on high speed until smooth. Pour over ingredients in pie plate. Bake 30-35 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving.
Cream butter and sugar. Stir in eggs and extracts. Beat in flour and ginger ale, alternating the two. Pour batter into 2 (9 x 5-inch) pans that have been greased and floured. Bake at 275° for 1 hour and 45 minutes.
Beat eggs 1 minute. Gradually add sugar, then add remaining ingredients and pecans last. Finish filling freezer with half and half.
Place all ingredients in bowl, mix well and shape in desired shape. Bake at 350° for 15 to 20 minutes.
Combine mayonnaise and curry powder. Set aside. Combine next seven ingredients. Mix enough mayonnaise into chicken mixture until moistened. Slice cantaloupe into 1/2-inch sliced rings. To serve chicken salad, place ring of cantaloupe on lettuce. Heap salad on cantaloupe. Garnish with chunks of pineapple and paprika. Serve with hot bread. Serves 6.
Preheat oven to 350°. In large bowl, combine first 5 ingredients until well blended. Stir in remaining ingredients and pour into pie shell (deep dish style if using frozen shell). Bake 40 to 45 minutes. You may want to put foil over crust for final 15 minutes of baking to prevent overbrowning. Serve warm, especially good with ice cream.
Spread cream cheese on bottom of Pyrex pie plate. Put layer of chili next. Top with shredded cheese. Bake at 350° for 15 to 20 minutes. Serve with chips.
Cook the first 3 ingredients until thick. Cool. Add sugar and shortening; beat until smooth.
Combine eggs, milk, bread crumbs and seasonings in mixing bowl; blend together. Add tuna; mix thoroughly. Turn into foil-lined loaf pan (8 1/2 x 4 1/2 x 2 3/4-inch). Bake in 375° oven for 1 hour. Turn loaf onto platter; remove foil. (Turn right side up onto another platter.) Garnish with lemon slices.
Save 1/4 cup of corn liquid. Blend with cornstarch. Add rest of ingredients. Simmer 10 minutes, stirring occasionally. Makes about 2 1/2 cups.
In saucepan, melt butter; blend in flour. Add milk, broth, and 1/2 cup water. Cook and stir until thickened and bubbly. Add rice, chicken, mushrooms, green pepper, pimiento, and salt. Pour into greased 2-quart casserole. Bake in 350° oven for 40 minutes or until hot and bubbly. If desired, top with 1/4 cup toasted slivered almonds. Serves 8 to 10.
Preheat oven to 350°. In large bowl, beat banana, both sugars, butter, cinnamon and vanilla. Beat in eggs. Sift flour and baking powder; add to banana mixture. Add coconut and stir until well blended. Spread into greased 13 x 9 x 2-inch baking pan. Sprinkle with nuts. Bake for 25 minutes. Cool and cut into bars.
Mix apples and sugar and let stand 1 hour. Sift together the flour, soda, spices and salt. Beat eggs; add oil and vanilla. Add apple mixture. Add flour and spice mixture. Mix until well blended. Stir in nuts. Add raisins, if desired. Bake in greased and floured tube pan at 350° for 1 hour or until toothpick comes out clean.
Melt butter in saucepan and add flour. Cook, without browning, stirring constantly, for several minutes. Slowly add stock, wine and spices. Simmer several minutes and add mushrooms. Simmer for 5 minutes. Remove from heat and stir in creamed mixed with egg yolk. Cook, stirring, until heated through. Do not let boil. May be made a day ahead and reheated.
Cook carrots in small amount of water with a little salt. Drain. Combine carrots, green pepper and onion. Mix vinegar, sugar, soup and mustard together. Pour over vegetable mixture. Marinate 12 hours.
Cream shortening and sugar. Add eggs, flour, baking powder and vanilla. Blend until smooth. Spread in an 11 x 13-inch pan. Push thin apple slices into batter. Sprinkle top with mixture of sugar, cinnamon and nuts. Bake at 325° for 40 minutes.
Boil zucchini and onion five minutes, drain and set aside. Combine in small bowl, stuffing and melted butter. Place and pat down 2/3 of stuffing in 9 x 13 inch pan. Blend together sour cream, soup and carrots. Add zucchini mixture and stir together. Place over stuffing in pan. Sprinkle remaining stuffing over the top. Bake at 350° for 25 to 30 minutes.
Combine cream cheese, mayonnaise and Worcestershire sauce. Chop olives, onion and walnuts. Mix all ingredients together. Cut up celery into large bite size pieces and spread.
Mix sauce of chocolate chips, syrup and butter and heat until chocolate melts. Combine cream cheese, Cool Whip and 1/2 of chocolate sauce. Spread on bottom of cookie. Put on top. Arrange filled cookies on a tray, pyramid style. Drizzle with remaining chocolate sauce. Chill before serving. Let stand at room temperature so chocolate will become glossy.