HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 4 ingredients, Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until all dry ingredients are moistened. Shape into ball. Roll dough to 1/8 inch thickness on a lightly floured surface. Cut dough into 1 1/2 inch diamonds, and place on ungreased baking sheets. Sprinkle lightly with fennel seeds. Bake 375 degrees for 12 to 14 minutes or until golden brown.
In large frying pan, saute chopped onion and 1 large green pepper in oil. Add ground beef and break up meat with a fork. Cook over medium heat until brown and done. Drain any fat, then place meat in a large bowl. Add parsley, bread crumbs and salt to taste. When meat cools, add 2 eggs which were beaten ahead of time. Blend well.
Brown onion and ground beef. Drain off extra oil. Season with salt and pepper. Place in the bottom of glass bowl. Layer tomatoes and avocados on top of ground beef, then layer cheese. Fold in taco sauce. Spread sour cream on top. Serve while hot with flavored tortilla chips. (Men really love this.)
Mix all ingredients together, except preserves. Spray a ring mold with Pam spray. Place mix in mold and refrigerate until firm. Turn out when ready to serve. Fill center with strawberry preserves. Serve with an assortment of crackers.
Grind fruit in food processor or blender. Add sugar and let stand 2 hours. Combine jello and water. Stir to dissolve. Add to cranberry mixture. Pour into 9 x 13-inch pan and chill. Serve with turkey.
Line casserole with nacho chips. Brown meat and drain. Add other ingredients and pour into casserole. Sprinkle with cheese and bake at 350° for 30 minutes.
Fry bacon until crisp; crumble and set aside. Saut onions in bacon fat; set aside. In large casserole, combine B&M beans, kidney beans, lima beans and chickpeas. Add the bacon, onion, brown sugar, dry mustard, vinegar and garlic powder. Bake at 350° until bubbly.
Mix flour, sugar, baking soda, cinnamon and salt together in large bowl. Stir in apples, raisins, pecans, coconut and carrots. In a separate bowl, beat eggs, oil and vanilla. Add to other mixture, stirring until just combined. Spoon into muffin tins filling 2/3 full. Bake in preheated 350° oven for 35 minutes until golden brown. Cool in tins on rack for a few minutes before removing and cooling completely on rack. Makes 4 dozen.
Preheat oven to 350°. Oil a 12-cup Bundt pan. Blend all ingredients except powdered sugar with electric mixer. Pour into pan. Bake 45 minutes. Cool. Invert onto serving platter; sprinkle with powdered sugar.
Mix first 5 ingredients together well. Form in small balls and chill overnight. Melt chocolate chips with Parowax in double boiler or cooking pot. Dip balls in chocolate and let cool on wax paper.
Combine all ingredients in large bowl. Mix well. Spoon onto cookie sheet. Bake at 325° until brown.
Combine all ingredients and refrigerate until serving time. Serve with apple slices or chunk bananas.
Brown onion and hamburger. Add remaining ingredients. Simmer. Serve over noodles.
Stir-fry (in oil) first 3 ingredients. Add next 5 ingredients and simmer until cooked (20 minutes). After this is done, cook rice noodles, as directed on package (about 5 to 10 minutes). Drain. Add to mixture. Add shrimp. Add more soy sauce to taste.
Rinse chickpeas and drain. Combine all ingredients besides flour in a food processor or bowl. Mash to a uniform batter. Add flour, stir thoroughly.
Put in microwavable bowl. Do not mix. Microwave for 2 1/2 minutes or until butter melts.
Drain salmon, reserving liquid. Add water to equal 1/2 cup. Remove skin and bone from salmon and flake. In small saucepan, combine the salmon liquid and gelatin. Let stand 5 minutes. Cook and stir over medium heat until gelatin is dissolved and transfer to a bowl. Gradually stir in mayonnaise, then the chili sauce, lemon juice, Worcestershire sauce, dill weed and 1/4 teaspoon pepper. Fold in salmon, flaked tuna, chopped eggs, olives and onion. Turn mousse mix into greased 6-cup mold. Cover with plastic wrap. Chill for at least 5 hours or until firm. Unmold and garnish with sliced olives if desired.
Cut fish into serving portions. Dip into dressing and roll in cracker crumbs. Place on greased cookie sheet and drizzle margarine over fish. Bake at 500° for 12 minutes. Serves 4.
Mix together sugar, margarine, eggs and dates and cook over medium heat about 6 to	10 minutes (until dates have melted). Remove from heat and add to Rice Krispies, nuts and vanilla. When cool, roll in confectioners sugar or coconut. Roll in small rolls. Better if partially frozen when served.
Allow cream cheese to soften. Add syrup of fruit to cream cheese and mix until creamy. Add fruit and sliced bananas. Pour into ice tray in freezing unit. When frozen, cut into squares. Serve on lettuce with mayonnaise on top.
Combine candy and sweetened condensed milk in saucepan. Cook over low heat until candy is melted, stirring constantly. Add about 1 quart of milk to candy mixture. Blend well. Put into freezer can. Stir in syrup and milk until it reaches the fill line on freezer container. Make ice cream and enjoy!
Heat oven to 350 degrees. Mix all ingredients in one quart casserole dish. Bake 25-30 minutes or until thoroughly heated. Stir before serving. Serve hot with toasted bread slices or tortilla chips.
Crush crackers; put in large bowl. Add all ingredients; mix well. Put in covered bowl; chill for 2 hours before serving.
Cream together sugar and shortening; add other ingredients to form a soft dough. Press 3/4 of the dough in a cookie sheet going up the sides with the dough. Spread on any kind of canned pie filling. I like pineapple. Make strips with the remaining dough and press across top. Bake at 350° for 35 to 40 minutes.
Put beef cubes in a bowl with flour, a little black pepper and garlic salt. Coat beef cubes. Brown beef cubes in hot oil on top of stove. When brown, put beef cubes in slow cooker. Mix in remaining ingredients; cook on medium-high for 7 hours or on high for 5 hours or until vegetables are tender. Enjoy with hot French bread.
Mix all ingredients together. Additional corn flake crumbs may be needed to make firm. Refrigerate 25 minutes. Make patties and fry until brown. Makes 6 to 8 servings.
Cook chicken until tender in water. Cool and pull meat from bones and place in casserole. Cover with English peas, rice and mushroom soup. Bake 30 minutes at 350°.
In large bowl, cream butter, confectioners sugar, vanilla and salt until fluffy. Stir in flour and walnuts until well blended. Cover and chill 30 minutes or until firm enough to handle. Break off small dough pieces and on lightly floured surface roll with hands into finger-thick strips. Cut in 2-inch lengths. Taper ends, then shape into crescents. Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven (300°) for 18 to 20 minutes or until firm to touch. While warm, roll in granulated sugar. Place on racks to cool. Store airtight in cool place. Makes 60.
Mix all in a 2 1/2-quart dish sprayed with Pam. Bake at 350° for 1 hour or so, covered with foil. (Use a cover, it may run over.)
Mix together thawed hash browns and 1/2 cup margarine. Add salt, pepper, undiluted soup, cheese sour cream and onion. Pour into greased 9 x 13-inch pan. Mix together corn flakes and 1/2 cup margarine. Put on top of potato mixture. Bake at 350° for 45 minutes.
Mix cream cheese and powdered sugar. In another bowl, mix pudding, milk and vanilla extract until it resembles pudding texture. Add to cream cheese mixture. Fold in Cool Whip. Beginning with Oreo cookies, layer pudding mixture in large flower pot with gummie worms scattered throughout. End with cookie layer. Refrigerate. Before serving, place an artificial flower in dirt. Serve with a trowel.
Brown beef and onion. Add all other ingredients. Mix well and cook slowly for 1/2 hour.
In a saucepan, cook pudding and milk over medium heat until thickened and bubbly. Remove from the heat and cool slightly.
Cook noodles according to package directions and drain. In a large skillet, cook beef and onion until meat is browned and onion is tender. Drain off fat. Stir in soup, sour cream, milk, pimento, salt and pepper. Mix well. Stir in cooked noodles. Turn mixture in a 1 1/2-quart casserole. Toss bread crumbs with melted butter. Sprinkle atop casserole. Bake uncovered in a 350° oven about 50 minutes or until heated through.
Mash beans or put through food chopper. Mix with other ingredients. Bake in greased loaf pan at 375° for 30 minutes or until firm and nicely brown.
Combine cranberries, raisins, sugar, cinnamon, ginger, cloves and water in saucepan. Cook 15 minutes over medium heat until berries pop and mixture thickens.
Dissolve yeast in lukewarm milk, add eggs and sour cream. Sift together flour and salt and cut in butter or margarine as for pie dough. Add yeast mixture. Mix well and chill overnight. Divide dough in 4 parts. Roll each to a rectangle, brush with melted butter and sprinkle with a little cinnamon and spread liberally with nuts, raisins and a hand full of brown sugar. Roll up like jelly roll sealing edge firmly. Form into a ring sealed side down on greased pan sealing ends. Brush with melted butter or margarine. Let rise 2 hours. Cut about 6 gashes in ring to let steam escape during baking. Bake at 350° for 20 minutes or until done. Frost with confectioners icing. Butter rings also are delicious with prepared poppy seed or Solo filling. Yields 4 rings.
Add cornmeal to milk. Cook slowly until thick and smooth. Add margarine and well beaten egg yolks (add eggs slowly). Cover and allow to steam while beating egg whites. Fold in beaten egg whites. Pour in greased pan. Bake at 375° for 35 minutes or until brown. Serve hot with butter.
Melt butter in skillet. Saute onion 5 minutes. Add remaining ingredients except sunflower seeds. Heat, uncovered, over medium heat for about 10 minutes until rice is golden. Sprinkle sunflower seeds across the top before serving, if desired.
Preheat oven to 350°. Butter 9 x 13-inch glass baking dish. Melt 1/4 cup butter in heavy skillet. Add onion and garlic and cook until softened, stirring occasionally, 4 to 5 minutes. Add zucchini and cook until just tender, about 10 minutes, stirring frequently. Remove from heat. Stir in 1 cup Monterey Jack cheese, 1/2 cup Parmesan cheese, 1/4 cup bread crumbs and Italian seasoning. Season with salt and pepper. Transfer mixture to prepared dish. Sprinkle remaining Monterey Jack cheese. Combine eggs and cream. Pour over zucchini; sprinkle remaining Parmesan and bread crumbs over. Dot with remaining 1/4 cup butter. Bake until golden brown, about 40 minutes.
Mix everything together in order given. Form small balls. Dip the top in sugar. Place on ungreased cookie sheet. Bake at 370° for 10 to 12 minutes. Don't overbake.
Dissolve gelatine in cold water. Heat egg yolks, milk, sugar and salt until it makes a custard. Pour over gelatine and cool. Add stiffly beaten egg whites and whipped cream. Grease pan and break cake into small pieces. Pour the mixture over the cake. Sprinkle with coconut. Top with maraschino cherries and chill overnight.
Mix flour and Crisco until crumbly. In measuring cup, add vinegar and egg; mix with fork. Add enough water to make 1 cup; add to flour. Can freeze or keep in refrigerator.
Mix all ingredients except kisses, drop by teaspoonful onto cookie sheet. Press chocolate kisses in center of each cookie. Bake at 350° for 10 to 12 minutes.
Turn beans into a 13 x 9 x 2-inch baking dish. Arrange chops over beans. Dash with salt and pepper, then lightly spread with mustard. Sprinkle brown sugar. Spread with catsup. Bake at 325° for 1 1/2 hours. Place onions on top of each chop and bake for 15 minutes. Trim with parsley. Serves 5 or 6.
Place hot dogs in buns and arrange them in a paper towel lined dish. Top each hot dog with 2 tablespoons chili and one piece of cheese. Microwave at High for 2 to 5 minutes, or until the cheese melts, rotating dish twice during cooking.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg. Spread onto bottom of pastry shell. Combine remaining ingredients except syrup and pecans. Mix well. Carefully spoon over cream cheese mixture. Bake at 350° for 65 minutes. Cool. Brush with syrup. Top with pecans. Makes 8 servings.
Mix pineapple, flour, sugar, salt and butter. Cook until thick; set aside to cool. Add apples, cut into bite size pieces. Mix cream cheese with Cool Whip and spread on top. Sprinkle with chopped pecans.
Mix sugar, flour, cinnamon and apple. Melt butter and pour over mixture; beat well. Add 1 whole egg and beat well. Pour into pie shell and bake 10 minutes at 375°. Turn oven down to 300° and cook until brown.
Put corn, green beans and peas in a colander to drain. Let drain while you make the marinade; which is pimentos, green pepper, onion and celery. Heat oil, vinegar and sugar. Let this cool. Pour over vegetables. Let set in fridge for 12 to 24 hours before serving.
Brown ground beef in skillet, stirring until crumbly; drain. Add the next 9 ingredients, mixing well. Simmer for 5 minutes. Layer 1/2 the tortillas and ground beef mixture in a 9 x 13-inch baking pan. Arrange small slices of cream cheese over beef mixture. Top with remaining tortillas, ground beef mixture and grated Cheddar cheese. Bake, covered, at 350° for 35 minutes.
Boil first 5 ingredients for 4 minutes; remove from heat and stir in remaining ingredients. Drop mixture from teaspoon onto waxed paper. Makes 3 dozen.
Combine beans,	water and ham shank in large deep pot. Simmer 1 1/2 hours or until beans are tender. Remove ham shank and trim meat off bone. Return to pot and add remaining ingredients. Simmer an	additional 20	to 30 minutes, until beans are tender and soup has thickened. Serves 10 (1 cup) portions.
Mix together the sugar, cornstarch and salt. Stir in water and lemon juice until mixture is smooth. Add grated lemon rind (if desired). Cook over medium heat until thick and clear. Remove from heat. Add butter; stir until melted. Good over pound cake or gingerbread.
Preheat oven to 350°. Butter and sugar a Bundt pan. In small bowl, combine first 4 ingredients. In large mixing bowl beat butter and sugar until creamy and light. Beat in eggs, bananas, yogurt and vanilla until combined. Gradually stir in flour mixture. Stir in 1/2 cup chips. Spoon batter into prepared pans. Bake 45 to 50 minutes or until pick comes out clean. Cool 15 minutes in pan. Remove and cool completely. In small saucepan over low heat, melt remaining chips. Drizzle over cake.
Prepare macaroni and cheese according to package directions. Heat peas and corn in pan together. Then drain. In large bowl combine tuna, macaroni and cheese, peas, corn and diced eggs. Then add about 6 heaping tablespoonfuls of mayonnaise. Serve with Ritz crackers.
Combine first 5 ingredients; mix well. Blend in the remaining. Chill dough for 2 hours. Heat oven to 400°. Take 1/3 dough and place on a floured surface. Roll out. Cut with cookie cutters. Place 1-inch apart on an ungreased cookie sheet. Cook 5 to 8 minutes.
Clean birds, do not split. For each bird, saute 1/4 pound bulk sausage; add an equal amount of breadcrumbs and stuff birds with mixture. Rub birds with olive oil and dust with salt and pepper. Roast in 325° oven.
Cream margarine; blend in flour, sugar and vanilla and add nuts. Mix well. Shape in small balls; place on ungreased cookie sheet and bake at 300° for 25 or 30 minutes, or until lightly browned. While still warm, roll in powdered sugar. Cool thoroughly before serving.
Mix together and drop dough from a teaspoon onto ungreased pan. Press a chocolate star on top of each. Bake at 350° for 8 to 10 minutes. Makes 2 1/2 dozen.
Wash beans thoroughly. Cover with water. Bring to a boil. Boil for 2 minutes. Cover. Remove from heat. Let stand 1 hour. Add ham, salt and pepper. Heat to boiling. Reduce heat, cover and simmer 2 1/2 hours. Remove ham bone and cut off meat. Add onion, meat and tomatoes. Mix well. Cover and simmer 1 hour longer. Stir in milk. Heat a few minutes more and serve.
Brown sausage and drain. Mix all ingredients together and cook 4-5 hours in crock-pot, not on high.
Slice carrots 1/4-inch thick. Cook carrots in 1-inch boiling water, covered, until tender (10 to 15 minutes). Drain and cool. Slice and separate onion into rings. Slice green pepper into 1/4-inch wide strips. In a large bowl, place carrots, onion and green pepper along with remaining ingredients; mix well. Cover and refrigerate 12 hours or longer. Keeps for several days in refrigerator. Yield: 8 cups.
Brown chops and drain. In skillet, layer ingredients over chops in order given. Cover tightly and bake at 350° for 1 1/2 hours.
Mix apricots, coconut and milk. Shape into 1-inch balls. Roll each in nuts. Let stand 2 hours or until firm.
Preheat oven to 350°. Combine peanut butter, butter, brown sugar, sugar. Beat until creamy. Add eggs and vanilla, beat until combined. Add flour, baking powder, salt and beat until blended. Spread into greased 13 x 9 inch pan. Sprinkle 2 cups chocolate chips over surface. Bake 5 to 7 minutes (to melt chips). Remove from oven and run knife through chips until marbleized. Return to oven to bake 20 to 25 minutes. Put toothpick in center. If it comes out clean it is done.
Mix cake mix, sour cream, Wesson oil, sugar and eggs all together, adding eggs one at a time. Mix raisins, brown sugar and cinnamon in separate bowl. Pour part of first cake batter into greased 9 x 13-inch pan, then swirl some of dry mix. Pour remainder of batter, then rest of dry mixture (swirl in). Bake at 275° or 300° for 45 to 50 minutes.
Grate Cheddar cheese and soften cream cheese. Put in other ingredients and mix with electric mixer. Chill overnight and then roll in small rolls; roll in paprika. Chill and slice. Serve on your favorite snack crackers.
Cook 15 minutes. Cool and roll in balls. Roll balls in coconut or pecans.
Rinse chops and dip in flour--then in eggs--then in bread crumbs. To a medium to hot frying pan with olive oil in it add the breaded chops and brown. Place the browned chops in a baking dish and pour Italian tomato sauce over the chops. Sprinkle Parmesan cheese over the sauce and bake at 350 degrees for 30 minutes. Top with mozzarella cheese after baking while hot.
Sift together dry ingredients. Add shortening and cut in with pastry blender. Add unbeaten eggs and vanilla. Mix well with hands. Roll out very thin and cut any design. Bake at 375° about 8 minutes.
Mix turkey, green beans and soup. Spread in oblong baking dish. Spread dressing on top. Bake 20 to 25 minutes or until well heated at 350°.
Mix all spices together. Trim fat off meat. Cut into thin strips. Place meat and spice mix in Ziploc bag. Let marinate overnight in refrigerator. Place on broiler pan. Bake at 200° in oven until tough and dry. Store in refrigerator for long storage.
Sprinkle generously with kindness and add plenty of faith. Mix well. Spread over a period of a lifetime and serve to everyone you meet.
Mix pudding as directed; add 3/4 container Cool Whip and whip well. Chill for about 1/2 hour. Garnish with rest of Cool Whip and chocolate chips, if desired.
Cook squash, onion and pepper until tender and drain. (Cook each separately.) Layer squash, onion and bell pepper in a greased casserole dish; sprinkle with bacon and grated cheese. Beat egg and milk together and pour over casserole. Top with crushed crackers. Bake for 20 to 25 minutes at 425° until bubbly and brown.
Add boiling water to Jell-O and let cool. Add undrained oranges and pineapple and mix in cream. Stir well. Let congeal.
Combine strawberries, sugar, orange juice and rind. Stir until sugar dissolves. Spoon onto waffles or pancakes and top with whipped topping. Makes 4 servings.
Drain tuna and combine all ingredients. Mix well. Serve with 6 to 8 lettuce leaves, potato chips and 1 can English peas.
Mix egg with flour and a little milk. Mix with chicken and remaining ingredients. Cook over low heat for about 5 minutes. Serve with rice or toast.
Saute onion, garlic, celery and green pepper in margarine until tender. Remove from heat and add soups and pimento. Combine soup mixture, spaghetti and chicken. Mix well. Place 1/2 in a lightly greased 4-quart baking dish and top with 1/2 of the grated cheese. Put another layer of spaghetti mixture and top with remaining cheese. Bake at 325° until cheese melts and all is bubbling hot (about 30 minutes).
Combine butter and peanut butter in a large mixing bowl; cream well. Add sugar and beat well. Add vanilla and mix well. Add eggs, one at a time, beating well after each. Sift flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well. Spoon into a greased 13 x 9 x 2-inch pan. Bake at 350° for 45 to 50 minutes or until cake tests done. When cool, top with frosting and sprinkle peanuts.
In a bowl, combine all of the marinade ingredients and mix well. Add the chicken and coat. Cover and refrigerate at least 2 hours, turning occasionally. Grill chicken 6-inches away from the hot coals, 30 to 45 minutes. Brush pieces with marinade until the chicken is done and tender, but not dry.
Cook hamburger in skillet until brown; drain. Place in casserole dish a layer of cabbage, a layer of hamburger. Sprinkle pepper and onions on top of this. Put 1/2 cup of rice over mixture. Add rest of hamburger and a layer of cabbage. Add the other 1/2 cup rice on mixture. Add the can of mushroom soup. Bake for 1 hour covered with aluminum foil.
Mix all ingredients well and bake in a well-greased pan at 325° for 1 hour or until done.
Cream shortening and sugar. Add eggs and vanilla. Mix in pudding, flour, soda and salt. Add chocolate chips. Bake at 350° for 8 to 10 minutes.
Cream butter and sugar; add beaten egg. Sift flour, cinnamon, nutmeg, cloves and salt together. Add to flour mixture the gumdrops, nuts and white raisins. Add applesauce alternately with flour and fruit mixture. Dissolve soda in water.
Melt butter; blend in flour, salt and pepper. Cook over a low heat until smooth and bubbly. Remove from heat, stir in stock and milk. Bring to a boil, stirring constantly. Stir in gently balance of ingredients. Serve on buttered rice, noodles or toast.
Place chicken in Dutch oven. Cover with both cans of soup. Cook until chicken is done. Shred chicken. Tear biscuits into several pieces and lay on top. Cover and simmer 10 minutes.
Mix all ingredients except carrots and onion. Pour mixture over carrots and onion and seal in airtight container. Refrigerate overnight.
Mix Bisquick, margarine and sugar until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop by rounded tablespoonfuls about 2 inches apart on lightly greased cookie sheet. Make a shallow well in center with floured thumb. Fill with 1 teaspoon of preserves. Bake at 450° for 10 to 15 minutes or until golden.
Sift together flour, baking powder, baking soda and salt. Cream butter and add sugar, peanut butter and brown sugar, gradually creaming after each addition until light and fluffy. Add egg and mix thoroughly. Add flour mixture gradually beating after each addition until smooth. Drop mixture one teaspoon at a time and about 2-inches apart onto ungreased baking sheet. Press with fork until thin, making crisscross marks. Bake at 350° for 8 to 10 minutes or until cookie is brown. Remove immediately from pan to cool.
Sift first 2 ingredients together; set aside. Beat egg whites stiff. Cream shortening with sugar. Add yolks. Add dry ingredients alternately with milk. Fold in egg whites. Add vanilla and blueberries. Drop in foil cupcake liners in muffin pan. Sprinkle tops with sugar. Bake at 350° for 20 to 25 minutes. Makes 1 dozen.
Mix together. Mixture will look like a salad. Pour into greased and floured pan. Bake for 1 hour and 20 minutes at 325°.