HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-soak raisins in enough water to cover for about 1 hour, drain well. Mix sour cream and mayonnaise in small bowl, set aside. Combine remaining ingredients, stirring to blend. Pour sour cream and mayonnaise mixture over the carrot/raisin mixture. Toss well and serve. Makes 4-5 servings.
Wash seeds. Steam seeds (colander inside a pot). Put water into the bottom of the colander or strainer. Cook covered at a fairly high heat about 30 minutes; add more water if needed. Dump seeds on paper towel and pat dry. Spread on cookie sheet. Pour a little oil (just enough to make seeds shiny when you stir them around). Sprinkle with salt. Bake at 300° for about 1/2 hour. Eat for snack.
Layer all ingredients in ungreased 13 x 9 x 2-inch pan with peaches first (undrained), dry cake mix second, melted margarine third and chopped nuts or flaked coconut fourth. Bake 55 or 60 minutes in a 325° oven or until golden brown.
Mix together Raisin Bran, buttermilk, oil, sugar and eggs. Mix together flour, soda and salt, then add to buttermilk mixture. Refrigerate for	6 hours. Mixture keeps for 6 weeks in refrigerator. Bake in lined muffin tins at 375° for 15 minutes. Makes 5 dozen.
Boil, peel and dice potatoes. Sprinkle with salt and pepper. Add vinegar, onion and celery. Mix mayonnaise and mustard. Pour over potatoes and mix. Chill 2 hours. Serve cold.
Combine cream cheese, sugar and Cool Whip. Pour into pie plate lined with ladyfingers. Refrigerate. When set, pour cherries (or blueberries) on pie. Makes 1 pie.
Cream together the butter or margarine, Crisco, sugar and eggs (add eggs 1 at a time). Sift together the flour, salt and baking powder. Add flour mixture to creamed mixture, alternately with milk and vanilla, beginning and ending with flour. Mix well with hand mixer. Bake in greased and floured tube pan at 325° for 1 1/2 hours. Cool in pan.
Slice tomatoes in pie shell. Add cheese. Seal with mayonnaise. Sprinkle basil and chives over this. Bake at 350° for 30 to 35 minutes.
Preheat oven to 400°. Grease cookie sheet. Split each biscuit in half. Place one half from each biscuit on cookie sheet. Pat it out so it is twice as big. Place 1 tablespoon of cheese on each biscuit on the cookie sheet. Stretch the remaining biscuit halves to fit over each of the cheese topped biscuit halves. Place one on top of the other. With a fork, lightly press down with the tines around all the edges. Melt butter with a pastry brush. Spread butter over biscuits so they are covered completely. Bake for 8 to 10 minutes or until golden brown.
Boil first 4 ingredients, stirring constantly. When thick, take 2 tablespoons of mixture and mix with egg yolks. Then add the egg mixture back into the boiled mixture; boil until thick. Take off heat and add butter. Pour into baked pie crust.
Mix Dream Whip. Whip in dry granular Jell-O (do not add water). Fold in pineapple and cottage cheese. Refrigerate for 4 hours. Be creative. You may also use nuts, coconut, cherries, mandarin oranges or cubed peaches. My favorite is orange Jell-O, pineapple, mandarin oranges and coconut.
Mix brownies by box directions. Use the cake version rather than the chewy version. Stir in nuts. Bake in 2 greased 8 or 9-inch cake pans at 350°. Watch carefully. Since layers are thin, they cook faster than box directions. Cool completely before frosting.
Mix first 5 ingredients in large saucepan; stir continually while cooking. Cook to 245° or hard ball stage when tested in water. Take from heat and add butter and vanilla. Pour slowly over a dishpan full of popped corn plus lots of nutmeats. Be very careful while stirring as this is very hot chocolate and could burn. Spread out on several buttered cookie sheets and let cool. Happy eating.
Mix first six ingredients. Roll into balls. In a double boiler, melt chocolate chips and paraffin. Dip balls into chocolate and then put on wax paper.
Combine the flour, sugar, soda, salt and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. (Do not beat with mixer.) Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter in greased and floured 2 (9-inch) pans at 350° for 28 to 30 minutes.
Mix graham cracker crumbs with sugar and melted butter (1 stick). Place in 13 x 9-inch pan to form crust.
Mix crumbs, margarine and 3 tablespoons of NutraSweet Spoonful in a medium bowl. Pat evenly on bottom of jelly roll pan (15 x 10-inch).
Mix the dry ingredients, then oil. Add the beaten eggs. Add chopped apples last. Bake at 350° for 1 hour. Top with a thin glaze or whipped topping.
Combine 2 cups grated cheese and onion and roll inside tortillas. Place in 9 x 13 pan. In saucepan, blend butter and flour; add chicken broth and stir until thickened. Stir in sour cream, green chilies and 1 cup grated cheese. Pour over enchiladas and sprinkle with remaining cup of cheese. Bake at 425 degrees for 20 minutes.
Mix sugar, butter, cocoa and milk in saucepan. Bring to boil quickly. Reduce heat to medium and boil 3 or 4 minutes. Remove from heat; stir in rolled oats, nuts and vanilla. Drop by teaspoon onto waxed paper. Let stand until hardened. Store in refrigerator. Makes 3 dozen cookies.
Melt margarine and mix with broken pretzels and 1/2 cup of sugar. Cook over low heat for 7 minutes. Pour into baking dish and cool, then break into small pieces. Set aside.
Mix all ingredients in pan; bring to boil. Reduce heat; simmer for 20 minutes. Put in sterilized jars and seal. Makes approximately 9 pints.
Just mix in blender or shaker and serve over your favorite fish. Makes 4 to 6 servings.
Combine milk, flour, butter or butter substitute and salt. Cook over hot water until thick and smooth. Add canned asparagus and chopped eggs. Mix quickly and lightly in cracker crumbs. Dip in egg which has been diluted with water. Roll in cracker crumbs. Fry in deep fat at 390° until browned.
Wash venison. Season and fry in bacon drippings and remove. Make roux with olive oil and flour. Add tomato sauce and tomato paste. Add all seasonings except garlic. Simmer for 1 hour. Add venison to soup and seasoning. Simmer 30 minutes. Add water and garlic. Cook 4 hours. Serve over rice. Serves approximately 16.
Brown hamburger and onion. Drain. Cook noodles and drain. Blend soup and milk. Heat together. Grate cheese. Crush potato chips. Mix all ingredients together. Place in ungreased, uncovered casserole dish. Bake at 350° for 30 minutes.
Combine the first 4 ingredients; spread out on cookie sheet. Bake for 20 minutes at 350°; stir every 5 minutes with fork. Cool. Mix pudding and milk; stir in rest of the ingredients. Top with the first mixture and chill.
Combine ingredients. Place in a pie crust with a top. Bake at 425° for 15 minutes.
Bake cake according to directions on box. Let cake cool, then crumble. Fix vanilla pudding according to directions on box. In a separate bowl combine cherries, coconut and pineapple. In a large bowl layer 1/2 cake, then 1/2 pudding and 1/2 fruit mixture. Top with Cool Whip. Repeat process again, topping with Cool Whip. Refrigerate until serving time.
Wash white beans and soak overnight. Use lean salt meat; wash and cut only (do not boil). Add water to cover about three inches over beans and meat in pot. Boil together and remove bubbles that form over top of beans as they begin to boil until there are none left. Add seasonings (onion and garlic only) and oil. Cook until beans are tender. The length of time depends on if they are new crop beans or if they are old. New crop beans are in September and they remain tender until December. Beans can be bought in September and frozen for later use.
Fry bacon; drain and chop. Chop other ingredients. Mix mayonnaise, sugar and vinegar. Combine all. Use day prepared.
In big pudding pan, melt oleo. In another pan or bowl, mix sugar, flour and milk. Mix well and pour over melted oleo and then pour over all the peaches. Bake at 350° until done. The crust will come to top and brown.
In a large bowl, mix first 7 dry ingredients well. In a small bowl, mix remaining ingredients. Stir into dry ingredients until just moist. Pour batter into greased 9 x 5-inch loaf pan. Bake at 350° for 50 minutes. Cool in pan 10 minutes before removing.
Mix all ingredients. Dip sliced onions in mixture. Fry in hot grease until brown.
Cook apple juice, cornstarch and spices until thick; add salt and stir. Add sliced apples to mixture and mix well. Pour into pie shell and top with second shell. Prick holes in shell and place margarine on top. Bake at 400° until golden brown.
Wash the rice and set aside to drain. Heat the butter in a nonstick pan. Add cinnamon stick, cardamon pods, bay leaves and cloves and stir for 1 1/2 minutes. Add salt and water (8 cups) to rice, then bring to boil, stirring it a couple of times. Reduce heat to low. Add raisins, almonds and pistachios. Cook, covered, for 10 minutes. Serve piping hot.
Preheat oven to 350°. Grease 13 x 9 x 2-inch baking dish with 1 teaspoon olive oil. Halve, core and seed peppers. Cut each half into 3 lengthwise wedges. Combine tomato, olives, garlic, 2 tablespoons Parmesan cheese and parsley in a small bowl. Divide mixture among pepper wedges. Place pepper wedges in prepared baking dish. Drizzle with remaining 2 teaspoons olive oil. Bake peppers in preheated oven until tender, about 30 minutes. Sprinkle with remaining (1 tablespoon) Parmesan cheese. Bake additional 5 minutes. Serve immediately or at room temperature. Makes six servings.
Combine flour, salt and pepper in a small bowl; set aside. Combine eggs, 1 1/2 teaspoons oil and water; mix well. Clean mushrooms with damp paper towels. Dredge mushrooms in flour mixture; dip in egg mixture. Roll in breadcrumbs. Chill at least 1 1/2 hours. Deep fry mushrooms in hot oil (375°) until golden brown. Drain on paper towels. Serve mushrooms with Tartar Sauce. Yields 32 appetizers.
Combine all ingredients. Bring to a boil on high. Remove pieces of garlic. Yields about 1 quart.
One cup of dates, cut in small pieces. Put 1 teaspoon of Baking soda on the dates. Then pour 3/4 cup of boiling water over them. Let stand until cool.
Trim excess fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Mix cornstarch and 1 tablespoon water. Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir until beef is brown, about 3 minutes. Stir in pineapple, 1/2 cup water, the sugar, vinegar, instant bouillon and soy sauce. Heat to boiling. Stir in cornstarch mixture. Cook and stir 1 minute. Stir in green pepper and tomatoes; cook and stir 1 minute. Serve with hot, cooked rice. Makes 5 servings.
In a 10-inch ovenproof skillet, cook onion and green pepper in the oleo. Cut ten 1-inch pieces of frankfurters; set aside. Thickly slice remaining franks; add to skillet. Stir in the beans, soup, corn and reserved liquid. Heat to boiling, stirring occasionally. Roll each biscuit to a 3-inch circle; spread with mustard. Place a reserved frank in the center. Wrap dough around frank; seal and make a 1/2-inch slit in the top. Arrange biscuits, seam sides down; bake at 375° for 15 to 18 minutes.
Mix thoroughly 1/4 cup soup with remaining ingredients. Set aside the rest of the soup. Shape into 6 patties. Place in shallow baking dish. Bake at 350° for 30 minutes. Spoon off fat. Mix the rest of soup with 1/3 cup water and pour over meat. Bake 10 minutes.
Let cheese and sausage sit to room temperature. Mix all ingredients together and form into marble-sized balls. Place on cookie sheet and freeze. When solid, transfer to freezer bags. When needed, remove amount desired and bake at 325° until golden brown, about 35 minutes.
Mix together eggs, sour cream, sugar and molasses. Add flour, salt, soda, ginger and cinnamon. Mix. Add boiling water; mix.
Combine all but vanilla in top of double boiler and beat over boiling water until it stands in peaks. Add vanilla and continue beating until thick enough to spread.
Place 1 wafer in each foil-lined muffin pan. Combine cream cheese, sugar and vanilla. Beat well and add eggs. Mix well. Fill muffin cups 3/4 full. Bake at 325° for 25 minutes. Let cool. Chill. Top with pie filling. Makes 1 dozen.
Slice cold baked potatoes into thick slices. Pour a small amount of cooking oil onto cookie sheet. Place potato slices in oil, turning so potato slices are completely coated with oil. Sprinkle with parsley flakes, garlic powder or garlic salt and a little oregano. Turn slices and sprinkle with same. Bake in hot oven until slightly brown and piping hot.
Place one armadillo and one large rock about the size of a soft ball. Add salt, pepper, etc. Boil fast for two weeks. Throw armadillo away and eat rock. Use very large pot.
In small saucepan, melt butter with the cream over low heat to just hot enough to melt the cheese. During this time, cook the pasta. Drain pasta and empty into a warm bowl. Pour cream mixture over noodles, gradually toss in the cheese and mix. Lightly salt to taste and season generously with pepper. Serve with additional cheese on the side. Butter bottom of warm glass bowl to serve pasta.
Preheat oven at 375°. Grease a 15 x 10 inch jelly roll pan. Line with wax paper, grease and flour paper; Sprinkle towel with powdered sugar. Combine flour, baking powder, soda, cinnamon, nutmeg, and salt in small bowl. Beat eggs and sugar in large bowl until thick; beat in fruit. Stir in flour mixture; spread evenly into prepared pan. Sprinkle with nuts if desired. Bake 10 to 15 minutes or until cake springs back when touched. Immediately loosen and turn cake onto prepared towel; carefully peel paper off, roll up cake and towel together, start with narrow end, cool on wire rack.
Combine apples, pears and sugar. Cook in sauce pan over medium heat about 1 hour or until mixture looks like honey. Then add crushed pineapple and cook 10 more minutes. Very good on a hot buttermilk biscuit.
Preheat oven to 350°. In a large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can onions. Pour into shallow 1-quart casserole. Bake, covered, for 30 minutes (until vegetables are done). Sprinkle remaining cheese and onions in diagonal rows across the top. Bake, uncovered, 5 minutes or until onions are brown. Makes 6 servings.
Blend all ingredients, except almonds. Put in baking dish. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve with crackers or rye chips.
Insert whole cloves into peach halves. Mix remaining ingredients; simmer 3 minutes. Pour over peaches and let set.
Saute onions until transparent. Add the rest of the ingredients except cheese to the onions. Cook until blended. Add cheese. Cook until well blended. Serve in a chafing dish with Fritos or tortilla chips. Great dip!
Cook the beans (not too much, since they cook more in baking). Drain. Add onion and pepper (which have been browned in the butter). Add soup. Put all in a buttered casserole and top with grated cheese and toasted crumbs. Bake about 25 minutes at 350°. Serves 8.
Sprinkle rice in bottom of 9 x 13-inch pan. Pour butter and milk over rice. Mix soups together and pour over rice. Place pieces of chicken (raw) over top. Sprinkle with dry soup mix. Seal with foil and bake 2 1/2 hours at 325°. Do not peek until done. Serves 8.
In percolator pour juices, water and sugar. Mix well. In basket place cloves, cinnamon and salt. Assemble, plug in, perk.
Let cheeses soften at room temperature. In medium bowl combine cheeses, onion and Worcestershire sauce; blend well. Stir in 1/4 cup parsley and 1/2 cup pecans. Shape into ball and place in bowl that has been lined with wax paper. Refrigerate overnight. About an hour before serving, remove ball from refrigerator and roll in mixture of 1/2 cup ground pecans and 1/4 cup parsley. Place on serving dish, surround with crackers.
Combine sugar, flour and lemon rind; cut in oleo until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375° for 1 hour.
Crust: Preheat oven to 400°. Combine potatoes and onion with 1 beaten egg, flour and pinch of salt and pepper. Press crust in pan. Brush with oil. Bake 20 minutes at 400°. Remove from oven.
Mix sour cream, cream cheese, mayonnaise, lemon, Worcestershire sauce, mustard and garlic together. Then mix in crab meat. Mix well. Then mix in Cheddar cheese. Put in baking dish. Top with remainder of Cheddar cheese and paprika. Bake at 350° for 30 minutes. Let cool for firmness. Serve with Sociable crackers, etc.
Combine curry powder, 1/2 teaspoon salt and pepper. Sprinkle over chicken. Rub seasonings onto top and bottom surfaces of each chicken piece and set aside. In 10-inch skillet, combine orange juice, rice, water, brown sugar, mustard and remaining 3/4 teaspoon salt. Mix well. Arrange chicken pieces over rice. Bring to a boil. Cover and simmer 20 minutes. Remove from heat and let stand, covered, until liquid is absorbed, about 5 minutes. Sprinkle with parsley. Makes 6 servings with 281 calories per serving.
Preheat oven to 350°. Mix together all ingredients in a bowl. Pour into a well-greased 9 by 13 inch baking dish. Bake for 45 to 60 minutes, or until center is firm.
Combine cream cheese and rest of ingredients. Add crab meat and sprinkle top with dill. Bake 20 minutes at 350°. Serve with any kind of crackers. This can be served at room temperature; also for summer.
Mix it all together. Add eggs; beat lightly again. Grease pan with butter and dust with graham crackers. Cook at 300° for 57 minutes or until surface is 1/2 set.
Mix all the ingredients together and top with the 5 extra cherries, cut in halves. Chill for 2 hours.
Rinse and drain basil. Combine garlic and oil in a food processor and process until garlic is finely chopped. Add basil and nuts and process until smooth. Add remaining ingredients and process until blended.
Put into mixer and mix. Add red cherries for color on top and green leaf gumdrops.
Brown pork chops on both sides. Salt and pepper. Cover the chops generously with rice which has been partially cooked (about 5 minutes). Place onion slices on top of the rice, then top the rice with the tomatoes. Cover and cook slowly until chops are tender. The juice from the tomatoes may be poured around the chops and a little water added from time to time.
Rinse beans in cold water twice and drain. Fry bacon until crisp; drain and crumble. Stir sugar and vinegar into drippings.	Add beans, onion, salt and	pepper. Cover and simmer for 20 to 30 minutes until little liquid is left.
Cut the cantaloupe and honeydew in half and remove the seeds. With a melon baller, remove the fruit from the rind. Place the fruit in a large bowl. Wash and pick over the blueberries and add them to the bowl. Add the pineapple.
Mix ingredients. Pour in a casserole dish and crumble Ritz crackers on top. Bake at 350° for 1 hour.
Cook beef until done (does not need to be brown). Add tomato juice, salt, sugar, chili seasoning and beans. Continue cooking about 20 minutes. Add garlic and cook 5 more minutes. Add cocoa and oatmeal; cook until oatmeal disappears (about 10 to 15 minutes).
Layer first 5 ingredients in large dish. Cover with mayonnaise; sprinkle with sugar and grated cheese. Cook bacon and crumble over mixture. Cover dish tightly with foil and refrigerate overnight.
Mix flour and salt in bowl. Mix vegetable oil and milk in measuring cup. Add liquid to flour mixture and cut with pastry knife or stir lightly with fork. Press onto bowl or pie pan to fit; flute edges. Do not roll.
Brown the hamburg. Layer in roaster or 5-quart casserole dish the hamburg, onion, green pepper, mushrooms, salami, pepperoni, potatoes, salt and pepper and 1/2 of diluted soup. Sprinkle each layer with cheese, ending top layer with soup mixture. Cook, covered, in oven at 350° for 2 hours, or until potatoes are well cooked.
Bake at 375° for 10 minutes. Beat together 5 tablespoons cooled raisin water, shortening, eggs, sugar and vanilla. Add flour, baking soda, salt and oats. Mix in cooled raisins. Drop by teaspoon on cookie sheets. Add nutmeg and allspice as desired.
Brown chicken in large skillet in oil. Add water, bouillon, thyme, onion powder and carrots. Cover and simmer 10 minutes. Add remaining ingredients and cook with cover 5 to 10 minutes longer or until tender. Garnish as desired.
Mix last four ingredients. Add sliced beets. Put in can. If desired, hard-boiled eggs can be immersed in juice.
Mix rum and corn syrup, then combine with vanilla wafer crumbs, sugar, pecans and cocoa. Roll into balls the size of a walnut and roll each ball into powdered sugar to remove stickiness. Refrigerate on waxed paper or foil.
Cut meat into serving sizes (about 6). Combine flour, salt, pepper and chili powder. Pound 2 tablespoons of mixture into meat. Heat shortening in a skillet; brown meat on both sides. Drain excess fat from skillet. Add undrained tomatoes, onion, celery, carrot, pepper and Worcestershire sauce. Cover and simmer for 1 hour or until tender. Remove meat; place on a platter. Skim excess fat off sauce. Combine 1/4 cup of water with remaining flour mixture and stir into sauce. Serve with rice or noodles.
Combine all ingredients into a greased casserole dish. Mix well. Refrigerate 4 to 5 hours or overnight. Bake, covered, at 350° for 50 minutes. Uncover and bake 10 minutes or until brown. Serves 4 to 6.
Mix together beef, chicken rice soup, onions, bread crumbs, egg and seasonings. Form into balls. Brown on all sides in small amount of oil. Place in a baking pan. Add blend of mushroom soup and water. Cover and bake at 350° for 40 minutes. Uncover and bake 20 minutes more.
Melt butter in 12-inch iron skillet. Mix in brown sugar until smooth. Arrange pineapple slices in pan and place cherries inside pineapple holes. Mix cake mix accordingly to package directions. Pour into skillet on top of other ingredients. Bake at 375 degrees. For 40-45 minutes until golden brown. Remove from oven. Place plaster over cake and turn upside down.
Need tube cake pan; cook in preheated 350° oven for approximately 30 minutes. One can at a time, cut biscuits in quarters. Shake in cinnamon and sugar mixture until all biscuits are coated. Place in tube pan, all the coated pieces. Melt butter and add to remaining sugar and cinnamon mixture. Mix well and pour over biscuit pieces. Bake. It's done when you can not stand to smell it any longer, about 30 minutes. You can serve hot or cold. Dress it up or leave as is.
For first layer, place a thin layer of Minute rice. Then a thin layer of sliced raw potatoes, then a thin layer of lean ground beef, salt and pepper. Then put layer of onions. Then spread tomato soup with water over layers. Repeat layers approximately 3 times. Sprinkle with parsley. Bake, covered, at 350° for 2 1/2 to 3 hours.
Beat butter and sugar in small bowl with electric mixer until fluffy. Beat in egg yolk and vanilla. Stir in flour and salt until well blended. Shape dough into 1-inch balls. Dip each ball into unbeaten egg whites, then roll in the ground nuts. Place on ungreased cookie sheets 2-inches apart. With thumb, make deep indentation in center of each ball. Bake in preheated slow oven (325°) for 5 minutes. Make fresh imprints in center of each cookie using a thimble or handle of wooden spoon. Bake 8 to 13 minutes longer or until pale, tan and firm to the touch. Transfer cookies to wire rack to cool. Spoon a little preserves into depression in center of each cookie. Makes about three (3) dozen cookies.
Mix and bake at 350° for 65 minutes in a large tube pan. Spread with butter still hot from the oven. Sprinkle with sugar and cinnamon.
Dissolve first 3 ingredients together. Add egg, margarine and flour. Stir and cover with foil and refrigerate. It will rise in the refrigerator. Will keep up to 6 weeks. Pinch off the amount you want to bake. Knead in self-rising flour very lightly. Shape into rolls. Bake for 10 to 15 minutes at 400°.
Combine cream cheese, 1 package Cheddar cheese and chili in microwave-safe bowl. Microwave on High 3 to 5 minutes until cheese melts, then stir. Cover with second package of Cheddar cheese. Return to microwave for 1 to 2 minutes, until cheese melts. Top with several jalapenos if desired. Serve warm with nacho chips.
Heat oven to 350°. Grease and flour loaf pan. Mix all ingredients together well. Pour into prepared pan.