HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush graham crackers and put in a 9 x 13-inch pan. Melt butter and pour over crackers. Mix together and make a crust.
Break ham into chunks with a fork, add cream cheese, onion and liquid smoke. Form into a ball and roll in chopped pecans.
Crush cookies until VERY fine. Add dates, raisins and nuts. Stir in milk. mix well. It will be very sticky and a bit yucky looking, but don't let this bother you. Line a loaf pan with wax paper. Put mixture in pan, cover with wax paper and press. The harder you pack it down, the better it will taste. Leave in pan and covered with wax paper. Put in the refrigerator overnight. The next day it can be removed from the pan but needs to stay covered. It is very firm, very rich, and tastes MUCH better than it looks. Candied fruit can be added if desired. Golden raisins can be added in place of dates.
Mix together, put in 9 x 13-inch dish. Cover with cheese. Bake 45 minutes to 1 hour in 325° oven.
Halve a 1 1/2-pound squash lengthwise. If squash is hard to cut, microwave for 1 to 2 minutes. Scrape out the seeds. Fit the halves together again or cover each with plastic wrap. Microwave for 1/2 time. Turn over the whole squash or rotate and rearrange halves. Microwave remaining time. Let stand 5 to 10 minutes. High power: 1/2 squash 5 to 8 minutes; 1 squash 8 1/2 to 11 1/2 minutes; 2 squash 13 to 16 minutes.
Combine sugar, syrup and butter. Add beaten eggs and pecan mix. Pour in shell and bake at 375° for 40 to 45 minutes.
In a large bowl, combine cereal, pretzels, tortilla chips and taco seasoning mix. Drizzle with margarine, tossing to coat well. Store in airtight container.
Scald half the milk and add 1/2 cup of the sugar and the salt. Bring to a boil. Mix flour, cornstarch and beaten egg and yolks with the remaining milk and beat until smooth. Add a little of the hot milk and blend. Combine both mixtures and cook over hot water, stirring frequently. Remove and add the butter and flavorings. Beat until smooth. Beat egg whites until frothy; add remaining sugar and beat until stiff. Fold the custard into the egg whites. Sprinkle 1/4 cup coconut through the mixture and pour into a baked shell. Whip the cream and spread over the top. Cover with rest of the coconut and chill.
Mix top 6 ingredients and put into pie shell. Bake for 1 hour at 350°.
Take one 9 x 13-inch cake pan, layer bottom of cake pan with crackers. Then layer cabbage on top of crackers. Then put thin slices of butter on cabbage. Then put layers of cheese over butter, then fill pan with milk until you can see it. Bake at 350° until milk dries out of it. Salt and pepper to taste.
Bring to a boil. Boil 20 minutes. Add cinnamon heart candy. Boil 10 minutes longer. Pour into hot jars and seal.
Brown beef in skillet, stirring until crumbly. Add remaining ingredients. Cover; cook for 25 minutes or until macaroni is tender. Serves 6.
Combine 1/2 cup cheese, 3 cups flour and other ingredients. Beat 2 minutes; add rest of flour. Let rise 45 minutes. Beat down; turn into pan. Sprinkle with one teaspoon cheese. Bake 55 minutes at 375°. Especially good sliced and made into Melba toast.
Mix as for bread. Dough should be a little firmer than bread. Let rise. Knead down and let rise again until light. Divide into good sized biscuits and cover with damp cloth to keep from drying out. Roll each piece out on floured cloth with grooved rolling pin until thin. This is difficult, as dough springs back. Use sharp, pointed rolling pin to mark. Bake on hot, greased griddle, turning as one side browns. Spread out cakes until cool and crisp. Makes about 50.
Cook rotini; drain. Add all other ingredients and toss well. Cover. Chill thoroughly. Toss before serving.
Combine first 4 ingredients in a saucepan and boil for 1 1/2 minutes. After removing	from burner add all other ingredients. Mix and drop on wax paper.
Heat oil in a large pot over medium-high heat. Add onions, carrots, garlic and celery. Cook, stirring occasionally, until carrots are slightly soft, about 10 minutes. Add green beans, broth and tomatoes to pot. Bring soup to a boil; reduce heat and simmer, covered, for 30 minutes. Add macaroni, beans and basil. Simmer, covered, until macaroni is tender, about 10 minutes. Ladle soup into bowls. Top each with Parmesan cheese.
Cook and drain noodles. Rinse with hot water and drain again. Mix sauce ingredients. Cook and stir over low heat until cheeses melt and sauce is well blended. Pour over noodles, coating well. Sprinkle 2 tablespoons Parmesan on top.
Cook French fries. Heat barbecue sauce. Melt the cheese in a container. Mix all ingredients together.
Brown beef in skillet. Drain. Stir in corn, kidney beans, tomato soup, cheese, milk, onion and chili powder. Bring to boil. Turn into casserole. Bake, uncovered, at 400° for 10 minutes. Mix 1 or more boxes corn muffin mix to cover top of casserole. Bake 20 minutes longer or until corn bread is golden brown and done.
Cook peas until tender, yet firm; drain and set aside. Cook the pasta in boiling salted water, following the directions on the packet carefully to avoid overcooking.
Make and bake cake mix in 9 x 13-inch pan. Make small holes in cooled cake with a wooden spoon handle every 2-inches.
Bring salted water, dill seed and sliced lemon to boil. Add shrimp and simmer until the shrimp are pink, about 3 to 4 minutes. Immediately drain and chill the shrimp. Peel and devein shrimp. Place them in a crock or bowl.
Cook sugar, milk and butter until soft ball stage then add marshmallows and stir until melted. Add cracker crumbs and nuts. Stir until well mixed. Drop on wax paper or pour into a buttered dish. When cool, cut into serving pieces.
Add sugar, flour and soda to well beaten eggs. Add vanilla and pineapple with juice. Beat by hand. Bake in ungreased 10 x 15 1/2 x 1-inch pan at 350° for 40 minutes or until top turns a golden brown.
Beat eggs. Add sugar, vanilla, salt and cinnamon. Beat mixture well. Add oil, soda, baking powder and flour. Beat this mixture well. Add zucchini and chopped nuts. Pour into two 2-pound loaf pans or four 1-pound loaf pans. Bake at 350° for 45 to 60 minutes.
Heat 1 cup sour cream to lukewarm in saucepan. Remove from heat and stir in 3 tablespoons sugar, 1/2 teaspoon soda and 1 teaspoon salt. Crumble cake yeast (or package dry yeast). Stir until dissolved. Add egg, 2 tablespoons soft shortening and flour. Mix well, using hand if necessary. Turn onto a floured board. Fold over until smooth. Roll into a 24 x 6-inch oblong. Spread 2 tablespoons soft butter. Sprinkle half the dough with a mixture of 1/2 cup brown sugar and 1 teaspoon cinnamon. Fold other half over. Cut into 24 strips 1-inch wide. Fold strip at both ends and twist opposite direction. Place on greased baking sheet. Cover and let rise about 1 hour. Bake 12 to 15 minutes at 375°. Frost.
Cook broccoli as directed. Cook herb stuffing mix as directed. Combine egg, onion, soup and mayonnaise. Place layer of broccoli in a 2-quart casserole. Add layer of cheese. Pour small amount of sauce on top. Repeat layers until all are used. Top with cooked stuffing mix. Pour butter on top. Bake for 30 minutes at 350°.
Mix all the ingredients just until moist. Makes 1 loaf or 12 muffins. Cook at 325° for 18 to 20 minutes for muffins or 35 to 40 minutes for bread.
Place shortening in mixing bowl. Sift in dry ingredients. Add egg and half the milk; mix until moistened. Beat 2 minutes at medium speed. Add remaining milk and vanilla; beat 2 minutes longer. Bake in a 9 x 9 x 2-inch lightly floured baking pan at 375° for about 25 minutes, or until done.
In a large mixing bowl, stir together the first five ingredients. In a small bowl; combine egg, milk, oil and vanilla. Add the liquid mixture to the dry ingredients and stir just until moistened. The batter should be lumpy. Grease muffin cups or line them with paper cups. Fold the raspberries into the batter and pour into cups. Sprinkle tops with cinnamon and sugar. Bake in 400° oven for 20 to 25 minutes or until golden. Makes 1 dozen.
Cook and drain spaghetti; add Parmesan cheese, eggs, seasoning and herbs. Press together into 3 greased 9-inch pie pans. Add Mozzarella cheese. Grease foil and cover pans. Bake, covered, at 350° for 45 minutes. Remove foil and bake 5 more minutes. Cut pies into 8 slices. Top with favorite tomato sauce. Serves 8 to 10 people. Makes 3 pies.
In a bowl, mix breadcrumbs, pepper, tomato, chives and Tabasco. Season with salt and a little pepper. Beat the egg yolks and blend into the mixture. Whisk the whites until stiff and fold in.
Mix cinnamon and sugar in large plastic bag. Cut biscuits into fourths and shake in sugar and cinnamon mixture. Drop coated biscuits into lightly greased Bundt pan. Melt margarine, brown sugar and nuts; bring to a boil. Pour mixture over biscuits. Bake at 350° for 30 to 45 minutes.
Pat out on jelly roll pan the pizza or roll dough. Bake for 6 minutes at 400°. Cool.
Put cherry pie filling in 9 x 13-inch pan. Sprinkle dry white cake mix on top. Sprinkle chopped pecans on top. Pour melted butter over all. (Try to pour evenly over all of cake mix.) Bake at 350° for 50 to 60 minutes, until topping is brown.
Add a teaspoon of vinegar or lemon juice to milk if no buttermilk.
Cook for 10 to 15 minutes on 350° and then top with Topping.
Mix flour and salt. Cut in shortening. Combine remaining ingredients and stir into shortening mixture. Let stand a few minutes. Roll dough out onto a floured surface to desired thickness. Yield: 4 (9-inch) pie shells or pastry for 2 double crust pies.
Cream shortening; add egg and sauce. Sift flour before measuring. (Sift some over nuts.) Dissolve soda in hot water. Add alternately with flour to mixture. Add raisins and nuts. Bake in a tube pan for 1 hour at 350°, or until toothpick comes out clean. Time may vary.
Break spaghetti into thirds. Cook and drain. Place everything remaining into blender; whirl until pepper and carrot are coarsely chopped. Pour over cooked spaghetti. Let set overnight; stir occasionally. If spaghetti is slightly warm it will absorb more flavor.
Combine brown sugar, 4 cups hot water and 2 tablespoons butter in 9 x 13-inch pan; bring to boil. Remove from heat. Cream sugar and remaining butter. Add dry ingredients with sour milk. Fold in raisins. Drop by teaspoonfuls into brown sugar mixture. Bake at 375° for 30 minutes. Serve warm with whipped cream. Yield: 12 servings.
Blend in blender and pour in 4 sherbet cups. Freeze 1 hour only.
Combine first 5 ingredients and beat 20 minutes with hand mixer or 5 to 7 minutes in food processor. Add vinegar and celery seed; beat again until well mixed. Put in a jar and store in refrigerator.
Heat oven to 325°. Mix coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop by spoonfuls onto a lightly greased cookie sheet (you choose the size). Bake 20 minutes or until edges are golden brown. Immediately remove from cookie sheets.
Mix sugar, pineapple and eggs. Boil about 5 minutes, stirring occasionally. Remove from heat and stir in 1 package lime Jell-O. Let stand until cold. Whip chilled milk; fold in cooked mixture. Pour into graham cracker crust. Refrigerate.
In large bowl, combine all fruit. With electric mixer, blend sour cream, sugar and vanilla until sugar is dissolved. Pour over fruit and stir. Stir in instant pudding mix and blend. Fold in marshmallows; chill and serve. Recipe makes 8 servings. Fat-free.
Mix sugar, flour and cocoa. Separate whites of 4 of 5 eggs for meringue. Add yolks and whole egg to mixture. Add milk and vanilla. Melt butter and mix well. Preheat oven to 350°. Pour mixture into 2 unbaked pie shells. Bake approximately 30 minutes until only shakes little in middle. Beat egg whites until stiff and add 5 tablespoons sugar. Beat until sugar is melted. Put on top of pies and brown in oven.
Cook shells as directed. Cool. Brown hamburger. Drain and mix with onions, egg, cottage cheese, Mozzarella and Cheddar cheeses. Stuff shells with hamburger and cheese mixture. Place small amount of sauce in a 9 x 13 pan. Place stuffed shells on top. Pour remaining sauce over shells. Sprinkle with Parmesan cheese. Bake in a 450° oven for 45 minutes to 1 hour.
In a small heavy saucepan, saute onion in oil over moderately low heat. Stir in garlic, chilies and rice, stirring occasionally, until rice is translucent, about 1 minute. Add broth, salt and pepper to taste and bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed and rice is tender, about 20 minutes. Use a fork to fluff pilaf and add scallion.
In a large skillet (Teflon works best) saute onion, carrot and bell pepper until tender. Add rice and heat thoroughly. Stir in eggs and meat and fry on medium-high heat for a few minutes. Add soy sauce and black pepper to taste.
Cook broccoli slightly and drain. Add soup, mayonnaise, egg, cheese and onion. Mix and pour into casserole dish. Melt butter in pan and pour in stuffing mix. Stir. Pour over top of casserole. Bake at 350° for 30 minutes.
Melt butter and mix with flour and pecans. Put into a 9 x 12 glass pan, covering the entire bottom of the pan. Bake at 350° for 20 minutes and let cool.
Sift flour once before measuring, then sift with soda and salt. Cream shortening until soft. Add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating after each addition. Add hot water to creamed mixture, then sifted dry ingredients. Add nuts, chips, oatmeal and vanilla; mix well. Drop by teaspoonfuls on a greased cookie sheet. Bake in 375° oven about 8 minutes. Makes about 8 dozen.
Mix first 3 ingredients. Add sugar, butter and egg. Sift together flour, baking powder and vanilla and add to mixture. Bake in greased and floured loaf pan at 325° for 45 to 50 minutes.
Soak beans overnight. Bring to a boil in the same water. Pour off and add fresh water, salt and pinch of baking soda. Boil gently for 1 hour. Drain if there is too much water left.
Mix Bisquick, cheese, garlic, parsley and scallion. Add oil and beaten eggs. Add vegetables of choice. Put in greased pie plate. Add pinches on top. Bake in a 350° oven for 1/2 hour to 35 minutes.
Dissolve gelatin in hot water. Stir in cold water. Chill until slightly thickened. Put cranberries and orange, including rind, through food chopper with coarse blade. Stir in sugar. Let stand at room temperature about 5 minutes. Stir in thickened gelatin. Pour into a 1-quart mold and chill until firm.
Brown pork chops in oil until done. Take out of skillet. Add to oil in skillet the onion soup mix and the 2 cans soup. Let simmer until mixed good, then add cooked pork chops. Let simmer together for 5 or 10 minutes.
Mix all together and bake in a greased 9 x 11-inch pan. Bake slowly and brown top, 45 to 50 minutes.
Place cereal in a shallow pan and set aside. In a small mixing bowl, beat together egg and milk. Add flour, salt and pepper, mix until smooth. Dip chicken in batter, then coat with cereal. Place in a single layer, skin side up, in foil lined shallow pan. Drizzle with melted butter.
Melt butter or margarine in saucepan over medium heat. Add cocoa; heat just until mixture begins to boil, stirring constantly. Pour into a small mixer bowl. Alternately add confectioners sugar and milk, beating to spreading consistency. Blend in vanilla. Spread frosting while warm. Fills and frosts an 8 or 9-inch layer cake.
Mix and beat until well blended. Cook in diced fried bacon until thick. Cool. If used for potato salad, add 1 teaspoon mustard and 1/2 pint light cream.
Spread 1/2 cookie dough onto a pizza pan. Bake at 350° until golden brown. Cool. Mix softened cream cheese and powdered sugar together. Spread over cooled cookie dough. Spread pie filling on cream cheese mixture. Arrange fruit over pie filling. Put Cool Whip on top of fruit. Arrange cherries and nuts on top of Cool Whip.
Cream butter, sugars and eggs together. Separately sift flour, soda and salt. Add to butter mixture. Stir in chips, oatmeal and vanilla. Blend well. Drop by tablespoon onto lightly greased cookie sheet. Bake 8 to 10 minutes until light golden brown at 375°. Enjoy!
Place ribs in slow cooker. In bowl, combine tomato soup, vinegar, sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cook until tender.
Boil the water and add the oatmeal. Let this stand for 20 minutes. Mix the remaining ingredients. Bake 30 minutes in a 350° oven.
Cook meat, being sure to have lots of liquid with it. If it's a large piece, cut into bite-size portions.
Rinse shrimp; remove shells, leaving tails on. Devein. Wash under cold running water. Drain and pat dry. Melt butter or margarine in a shallow baking pan. Add salad oil, 2 tablespoons parsley, garlic, salt, cayenne and lemon juice. Mix well. Add shrimp, tossing or stirring lightly in butter mixture to coat well. Arrange in a single layer in the pan. Broil 4 to 5 inches from heat 5 minutes. Turn shrimp. Broil 5 to 10 minutes longer or until red and lightly browned. Serve shrimp with remaining chopped parsley sprinkled over the mixture. Serves 8.
In skillet, brown onion in butter. Add soups, broth and chilies. Add chicken and mix well. In large baking dish, layer portions of tortillas, chicken mixture and cheese. Repeat layers until dish is filled, ending with cheese. Let stand for several hours before baking. Bake at 350° for 1 hour. Yield: 10 servings.
Drain beets, reserving liquid. Combine sugar and cornstarch. Stir in vinegar and beet liquid or water. Stir over low heat until thickened. Add beets and butter. Heat. Ready to be served.
Layer half each of pasta and vegies in a 2 1/2-quart bowl. Drizzle with salad dressing as you layer. Cover and chill 8 hours. Toss before serving. Serves 10.
Mix Cool Whip with one cup of confectioners sugar. Cut angel food cake into 2 layers. Top first layer with strawberry preserves. Then cover with Cool Whip mix. Add second layer of angel food cake. Cover again with strawberry preserves. Then cover entire cake with remainder of Cool Whip mix. Place strawberries on top.
In saucepan, heat 1 1/2 cups milk and sugar to simmer in heavy saucepan over low heat. Mix 1/2 cup milk and cornstarch in cup. Stir into hot milk. Stir constantly over medium heat until thickened and starting to boil, about 2 to 3 minutes. Stir about 1/2 cup of hot mixture into beaten eggs. Dribble egg mixture into pan and stir over low heat for 1 minute. Remove from heat and stir in vanilla. Serve warm or chilled. Makes 4 servings.
Melt margarine; add brown sugar and eggs. Sift flour and baking powder together. Add margarine mixture to flour mixture until well blended. Add chocolate chip morsels. Grease a 13 x 9-inch pan and bake at 350° for 25 to 30 minutes.
Melt butter; remove from heat and stir in brown sugar. Cool. Beat in egg. Sift dry ingredients; stir into brown sugar mixture. Add vanilla and nuts; mix well.
Boil to hard ball stage. Do not stir after starts to boil. Do not scrape pan. Pour on marble slab (this must be genuine marble). Fold outside edges in as candy begins to cool. As soon as candy is cool enough to handle, pull as you would taffy. Cut into 1 to 1 1/2-inch pieces. Store in airtight container.
Beat cream cheese, sesame oil, soy sauce and pepper until smooth. Mix in chives and crab. Fill wontons with 1 teaspoon of mixture. In a wok, heat 1 to 1 1/2 inches of oil to 350°. Fry 4 to 6 wontons at a time until golden. If made ahead of time, wrap airtight and freeze. To reheat, arrange on a baking sheet and bake at 350° for 15 minutes. Serve with plum sauce for dipping. Makes about 6 dozen.
Soften banana with fork. Mix banana, eggs, sugar, butter and vanilla until well blended. In a large bowl, combine flour, baking powder, cinnamon and salt. Stir in chocolate chips. Make a well in the middle of the dry ingredients and pour in banana mixture. Mix until well blended. Spoon into greased muffin cups. Bake at 350° for 25 to 30 minutes. Makes 12.
Combine ingredients and freeze in 5 to 7 plastic cups. Sit out 20 minutes before serving.
Remove core of cabbage; discard. Bring to boil in rice cooker with 2 cups water. Turn off until needed. Mix other ingredients well. Put 2 tablespoons of mixture in each cabbage loaf. Fold and place in large pot with oil and water. Cook until tender. May also be cooked in rice cooker.
Drain pineapple, reserving juice. Add water to make 3/4 cup. Dissolve gelatin in boiling water. Let the Jell-O partially set, then stir in pineapple, cream cheese and nuts. Add the cherries, if desired.
Melt first 4 ingredients in double boiler, then add corn flakes. Stir until well coated. Drop tablespoon size balls on wax paper and cool.
Combine eggs and milk. Stir in crackers, onion, parsley, salt, sage and 1/8 teaspoon pepper. Add beef; mix well. Pat into a 5 1/2-cup ring; unmold in shallow baking pan. Bake in a 350° oven for 50 minutes or pat mixture into 8 x 4 x 2-inch loaf pan. Bake for 1 1/4 hours. Spoon off fat. Combine catsup, sugar and mustard. Spread over meat. Return for 10 minutes.
Mix all the ingredients together. Grease a 13 X 9 casserole dish. Spoon mixture into casserole dish. Bake at 350 for 45 minutes to an hour, uncovered.
Combine cheese, bacon, tomato, onions and ham in a bowl. Mix well. Sprinkle mixture evenly over half the tortillas to within 1/2 inch of edge. Top with remaining tortillas. Spray skillet with Pam. Cook quesadillas 1 to 2 minutes on each side until lightly browned and cheese melts. Cut into four wedges each. Serve with shredded lettuce, sour cream, and/or guacamole.
Stir salad dressing, juice, peel and dill until blended. Place fish on greased grill or rack or broiler pan. Brush with half of sauce. Grill or broil for 5 to 8 minutes; turn and brush with remaining sauce. Continue grilling or broiling for 5 to 8 minutes or until fish flakes easily with fork. Makes 4 servings. Preparation time: 5 minutes. Cooking time: 16 minutes.
Boil potatoes in salted water with skins on. Do not overcook. Peel and cut up quickly while hot. Marinate with the oil and vinegar in which the mashed garlic has been soaking.
Heat oil and butter in a large nonaluminum skillet over medium heat. Add scallops and saute until barely firm, about 2 minutes. Using slotted spoon, transfer to mixing bowl. Increase heat to medium-high. Add shallots and onions and saute until soft. Stir in garlic and herbs; cook 1 minute. Add wine and cook 2 minutes. Stir in tomatoes. Increase heat to high and boil briefly until sauce is thick. Stir in cream and sugar and cook another 20 seconds. Season with salt and pepper. Add to scallops, mixing gently. Toss with hot pasta and divide equally among serving plates. Top with avocado. Scallops can be prepared one day ahead. Reheat gently before adding pasta.
Cream together shortening, sugar and eggs. Add vanilla and stir in peanut butter. Sift dry ingredients and stir into creamed mixture. Shape into balls, about 1 teaspoon each, and put on ungreased cookie sheet. Press Kisses in center so dough will form over edge. Bake 10 to 12 minutes in a 350° oven.
Cook potatoes in boiling water (salted) until tender. Drain and return pan to low heat, shaking to dry potatoes. In a large bowl of electric mixer, cream together cheese and sour cream. Add potatoes, one at a time, to cream mixture; continue beating on high speed until light and fluffy. On low speed, add minced scallions, celery, green pepper, parsley, 1/4 cup melted butter, garlic powder, salt and pepper. Spoon into 2 1/2 to 3-quart baking dish. Sprinkle with paprika and dot with 2 tablespoons butter. Bake in preheated oven at 375° for 25 minutes or until heated through. Serves 8 to 10.
Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mixture, chips and cheese in 2-quart casserole dish. Repeat layers.
Combine first 7 ingredients, mixing well. Shape into 1-inch balls. Cook meatballs in hot oil until lightly browned. Drain. Place meatballs in a 13 x 9 x 2-inch baking dish. Combine remaining ingredients in a medium saucepan. Bring to a boil. Cook over medium heat 1 minute, stirring constantly. Pour sauce over meatballs. Bake at 325° for 30 minutes. Garnish with parsley, if desired. Yields 6 dozen.