HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine melted butter and flour in ovenproof container and bake at 325° for 30 minutes. In large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half, until blended. Heat to serving temperature, stirring occasionally. Makes 12 servings.
Brown beef with onion. Drain grease. Add other ingredients (except rice or noodles) and simmer approximately 10 minutes. Serve over rice or noodles.
Heat oven to 375°. Cut slices down the length of bread at 1-inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves. Then mince garlic. Combine butter, garlic, parsley and Parmesan cheese in small bowl. Spread mixture between bread slices and on top of the loaf. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
Mix eggs, sugar, Wesson oil and vanilla and blend well. Add apples, then dry ingredients. Mix well and add nuts. Bake in a greased and floured Bundt or tube pan at 300° for 1 1/2 hours.
Melt in double boiler; dip balls into it and put on wax paper to harden.
Boil water. Add sugar and coffee. Cool. Add vanilla and vodka. Enjoy as a drink or on top of ice cream.
Dissolve Jell-O in hot water. Mix cottage cheese, crushed pineapple and Jell-O together. Place in refrigerator to partially harden, about 30 minutes.
Mix and form into balls. In double boiler, melt bags of chocolate chips and add paraffin wax. Dip balls in chocolate mixture, then let them set on wax paper on cookie sheet. (I make these at Christmastime.)
Boil first four ingredients together for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoonfuls onto waxed paper and let cool.
Mix first 3 ingredients and press into pizza pan. Bake at 350° for 12 minutes; cool. Mix Eagle Brand, lemon juice and cream cheese together and spread over cooled crust. Mix sugar, cornstarch and water; cook until thickened. Add Jell-O, food coloring and strawberries. Spread over cream cheese mixture. Cover with Cool Whip. Keep refrigerated.
Brown ground beef and drain. Mix taco seasoning and 1/2 cup water with ground beef and simmer until not soupy. Mix well with refried beans.
Mix until Jell-O is dissolved and let cool before adding other ingredients. Use pineapple as it comes from the can (don't drain). Place in refrigerator overnight until set.
Beat egg, then add ingredients listed. Mix until moist. Fill greased muffin pans or bake cups 3/4 full. Bake at 400° for 15 to 20 minutes. Makes 12.
Into bottom of buttered baking dish (9-inch square or 11 x 13-inch), put thick layer of fruit. Sprinkle with sugar and cinnamon (nutmeg if desired). Dot with lumps of butter.
Combine graham crackers and melted margarine and press into oblong pan. Slice bananas and spread on top of crumbs. Mix milk and lemon juice and pour on top of bananas. Then spread crushed pineapple, drained. Top with Cool Whip; sprinkle with coconuts, pecans and cherries. Chill overnight.
Cook sausage in a skillet until brown. Remove sausage; drain off 1/4 cup of the fat drippings and reserve. Saute onions in the skillet until golden. Beat eggs and milk until smooth. Stir in remaining ingredients and beat until batter is smooth. Fold in onions and the reserved sausage drippings. Pour batter into a greased and floured 9 x 13 x 2-inch pan. Place sausage on top. Bake in a preheated oven (350° to 375°) for 25 to 30 minutes or until firm and brown. Cut into squares and serve hot.
In a small mixer bowl, beat the butter or margarine until fluffy. Add the confectioners sugar and cocoa alternately with the milk. Beat to spreading consistency, adding additional milk, if needed. Stir in the vanilla. Makes about 2 cups.
Remove pulp from orange. Place sugar cubes and spices in hollowed out orange. Pour brandy over same and ignite. Serves 1.
In large bowl, combine mayonnaise, vinegar, dill, salt and pepper. Add elbow macaroni, cucumber, tomatoes, onions and olives. Toss to coat well. Cover and chill.
Brown beef. Drain and put in large pot. Add kidney beans, tomatoes, seasonings and crushed garlic. Simmer on low heat. In a large pan, add oil and lightly brown all the vegetables, then add to pot. Mix well. Fluid level should cover the top of chili. Stir occasionally. Serve with shredded Cheddar. After dinner, serve 2 Hershey Kisses to each person. It helps put out the fire.
Pour the cider and cinnamon candies into a saucepan; simmer, stirring occasionally, until the candies are dissolved. Serve hot. Yields sixteen 1/2-cup servings.
Grease and flour pan. Beat all ingredients for 1/2 minute. Bake 55 to 60 minutes in 350° oven. To check for doneness, stick a toothpick in the center. If toothpick comes out clean, bread is done.
Mix in bowl well; grease muffin pan with butter. Bake at 350° to 400° about 20 to 25 minutes. Watch very carefully.
Dice peaches and pears. Slice bananas and cut grapes in half. Put these in a large bowl with fruit cocktail and nuts. Sprinkle coconut on top and then put in icebox to cool before serving.
Cook juice and cornstarch until clear. Add apples and spice. Use unbaked pie shell; top with crust. Bake at 350° until done.
Mix all ingredients. Bake in a greased shallow pan at 350° for approximately 20 minutes. Allow to cool; cut into squares. Makes about 36 bars.
Saute onions in oil in saucepan. Add peas to onions and simmer 2 minutes more. Add water and seasonings. Bring to boil. Add rice and simmer, covered, for 25 minutes.
Melt caramels, sweetened condensed milk and 1/4 c. margarine over low heat or in microwave. Melt 3/4 c. margarine and marshmallows over low heat. Add rice krispies. Mix well. Place enough of the mixture into 2 buttered pans so bottoms are covered. Pour half of caramel mixture over rice krispies layer. Spread to edge of pan. Sprinkle chocolate chips over caramel layer. Place remaining rice krispies mixture over chocolate chips. Chill. This recipe freezes very well.
Drain all beans and combine; add green pepper. Combine sugar, vinegar and salad oil and pour over vegetables. Add salt and pepper and toss. Chill overnight and re-toss to coat beans and drain before serving. Makes 6 to 8 servings.
Roll 1/2 of dough and line a 9-inch pie pan. Fill pie shell with sliced apples. Mix sugar, spices, salt and lemon juice. Sprinkle over apples. Dot with butter. Moisten edge of crust with water. Roll remaining dough for top crust and cut a few slits to allow steam to escape. Fit top crust over apples and seal edge of pie. Bake in hot oven (425°) for 30 to 40 minutes.
Mix ingredients together well and make	balls about the size of English walnuts. Bake for 20 minutes in 350° oven.
In large stockpot, bring vinegar, sugar, cinnamon and cloves to a boil. Boil for 35 minutes, then add peeled peaches. Cook until soft. Pack peaches loosely in quart jars and pour vinegar mixture over peaches. Seal jars with rings and lids according to normal pickling instructions.
Mix all ingredients together. Bake in unbaked pie shell for 1 hour at 350°. Serve with Cool Whip or ice cream.
Mix soups, milk, rice, mushrooms, pimentos and chicken together. Saute celery and onions in margarine. Add to rest of ingredients. Pour into 4-quart casserole. Bake 2 hours at 350°. Last 30 minutes sprinkle cashews over top.
Place apples in ungreased 9 x 13-inch pan. Mix together sugar, flour, cinnamon and oleo. Sprinkle over apples. Bake 40 to 50 minutes at 350°.
Stir jello well in hot water. Add 7-Up and chill a little. Stir in pineapple and mandarin oranges. Let set up well. Then combine in saucepan flour, sugar, egg and 1 cup pineapple juice over medium heat. Stir well until thick; remove from heat. Stir together butter, cream cheese and Cool Whip and mix well. Spread over congealed gelatin; add crushed pecans. Chill well.
Bake crescent rolls. Let them cool. Mix cream cheese, mayonnaise, garlic salt and dill weed; spread on top of rolls. Dice vegetables and spread on top. Refrigerate until ready to serve.
Slice apples and place in crust. Place remaining ingredients on top of apples. Place second pie crust on top. Slit about 6 slits in crust. Sprinkle top with a little cinnamon & sugar. Bake at 350 degrees for about 1 hour or until brown.
Brown hamburger meat. Drain grease and add salt, chili powder, tomato sauce and refried beans; simmer. Put meat mixture over Doritos. Top with grated Cheddar cheese, chopped lettuce and tomato, taco sauce and sour cream.
Dissolve jello in water. Add marshmallows and cream cheese. Stir until melted. Chill until slightly thickened, then add salt, pineapple and cottage cheese. Fold in whipped cream and nuts. Pour into pan or mold. Chill until firm.
Combine all ingredients together and stir until sugar has dissolved. Chill. Use some of this to put into a mold and freeze to use as an ice mold or freeze some Kool-Aid, if desired. This recipe serves approximately 75 people.
Line a pie pan with crust. Peel peaches. Spread flour on crust and place fruit, cut in half, on crust. Leave some space between halves. Beat eggs, add sugar and cream; pour over fruit and place in oven. Cook until the custard is firm, then add top crust without removing from oven. Bake until crust is done; reduce the temperature of oven and bake slowly 1/2 to 3/4 of an hour. Serve cold.
Mix 1/2 cup mushroom soup and onion soup. Mix beef, crumbs and egg. Bake at 350° for 1 1/4 hours; spoon off fat. In a 1-quart pan, combine remaining mushroom soup, water and reserved drippings (1 to 2 tablespoons). Heat through, stirring occasionally.
Saute onions and celery in butter. Dice potatoes and cook until tender in small amount of water. Add sauteed onions and celery. Add cream, salt, pepper, garlic powder and thyme. Cook about 15 minutes. Add Cheddar cheese soup. Sprinkle with bacon bits.
In a Dutch oven, brown and crumble sausage. Melt 1 stick of margarine in the pot. Add celery, onion, water chestnuts and mushrooms. Going by the directions on the stuffing package, add the amount of margarine called for. In place of some of the water, add chicken broth. Simmer mixture for 20 minutes. Add the dry stuffing mix and blend in well. Cool first, if stuffing the poultry. If cooking in a baking dish, cover and bake for 45 minutes.
Finely crush wafers. Combine wafers and melted margarine. Press into 13x9 baking dish. Sprinkle with pecans and morsels, drizzle with caramel. Bake at 350 degrees for 12- 15 minutes. Makes approximatly 4 dozen squares.
Mix all ingredients and pour into unbaked pie shells. Bake at 350° for 40 to 45 minutes. Makes 2 pies.
In skillet over medium heat put 1 tablespoon oil. Add chicken and brown. Add soup, water and vegetable combination. Heat to a boil. Cover and cook over low heat for 5 minutes.
Prepare lime jello as directed on package. Pour into 13 x 9-inch pan and chill. Combine lemon jello, hot water and mini marshmallows and stir over low heat until melted. Remove from heat and add pineapple juice and cream cheese and beat slightly. Add crushed pineapple. Cool mixture. Fold in whipped cream and Miracle Whip; chill. Pour over set lime jello.
Combine apples, marshmallows, thin celery slices and walnuts. Add enough salad dressing to moisten. Miracle Whip is best. Toss lightly. Chill.
Cover the shredded cabbage with water. Add salt. Let stand one hour. Boil together vinegar, water, sugar, celery seed and mustard seed. Let boil one minute. Let stand until lukewarm. Squeeze water completely out of cabbage. Combine cabbage, carrot and pepper. Pour liquid mixture over all. Mix well. Place in containers and freeze.
In a medium bowl, beat the heavy cream until stiff. Fold in the sour cream, sugar and almond extract. Reserve some of the berries for garnish. Place the rest of the berries in 4 dessert bowls or wine glasses and top with the almond cream. Crumble 1 cookie over each serving and garnish with the reserved berries. Serve immediately.
Fry mustard seeds in hot oil (be careful they can burn quickly). Add diced potatoes and fry 5 minutes. Add tomatoes, green pepper, turmeric, grated ginger, cayenne, salt and coriander leaves. Cook slowly until tomatoes are done. Remove from fire and serve hot.
Bring water to a rapid boil with salt; gradually stir in grits with fork. Cook until all water is absorbed. Stir in margarine; little by little carefully add Scramblers, cheese, garlic and cayenne pepper. Place into greased 2 1/2 quart casserole dish. Bake at 350° for 1 hour and 20 minutes. Serves 8.
Cream shortening and sugar. Add eggs; beat well. Add bananas. Sift flour, baking powder, soda and salt; mix only until blended. Add nuts. Mix. Pour into 4 x 9-inch oiled loaf pans. Bake 50 minutes at 350°.
Cook together the celery, salt, sugar and vinegar until the celery is tender, not using more water than necessary. Add a sauce made with the flour and a little milk. Bring everything to a boil, then stir in the salad dressing or mayonnaise.
Soften yeast in lukewarm water. Pour water over sugar and salt in a bowl. Stir until dissolved and slightly cooled. Add 1 1/2 cups flour and beat until smooth. Beat in shortening, eggs and remaining flour. Mix to a soft dough. Turn out on a lightly floured board. Knead vigorously for 5 to 10 minutes or until dough becomes satiny. Place in lightly greased bowl, greasing top of dough. Cover with a greased wax paper and allow to rise in a warm place until double in bulk (1 to 1 1/2 hours).
Combine lemon juice with water. Peel eggplant and dice. Dip in the lemon water. Rinse again in cold water. Parboil the diced eggplant about 10 minutes. Saute onion and ham in butter. Add eggplant and beaten egg. Mix well; put mixture in greased 1-quart casserole. Combine cheese and buttered bread crumbs and sprinkle over top. Bake at 350° for about 40 minutes. Serves 4.
Sift flour, salt and baking powder into mixing bowl. Add egg and mix well. Add enough milk to make a stiff batter. Place blackberries, water and sugar on stove; bring to a boil. Drop the dumpling batter by a spoonful at a time into boiling mixture. Cover and cook for about 15 to 20 minutes. Can be served with ice cream or whipped cream.
Brown ground beef and onion.	Drain.	Stir in seasonings and tomato sauce. Simmer slowly for 20 minutes.
Mix eggs, milk, bread crumbs, onions and salt. Add meat; mix well. Shape into 72 one-inch balls. Bake in two 15 1/2 x 10 1/2-inch baking pans at 375° for 20 to 25 minutes. Cool meatballs and freeze, putting 24 meatballs in a package.
Combine first 4 ingredients in a large bowl and set aside. Heat milk and cooking oil. Cool to lukewarm and beat in egg. Add flour mixture; beat 1/2 minute at low speed, then 3 minutes at medium speed. Gradually add 1 cup whole wheat flour and 3 1/2 cups white flour to form a soft dough.
Cook milk and flour until it forms a paste. Chill in refrigerator for 2 hours. In mixer, put butter, Crisco, sugar, vanilla and salt. Mix together, then add mixture from refrigerator and mix until creamy. "Icing can be frozen and used later. Just beat with a mixer."
Mix well and form into small balls. Let set for 20 minutes and then roll in glaze.
In a large skillet, brown ground beef and onion. Drain well. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 10 to 20 minutes, stirring occasionally, until moisture is absorbed. Sprinkle chips over mixture and top with cheese. Cover and simmer 2 to 3 minutes until cheese melts.
In a medium saucepan, combine butter, dates, coconut and sugar. Cook over medium heat for 7 minutes. Remove from heat. Add Rice Krispies and nuts. Shape into 1-inch balls and roll in powdered sugar. Makes 36.
Mix well the first 7 ingredients; set aside. Combine slightly beaten eggs, salad oil, water and pumpkin. Mix well. Add to dry ingredients; mix well. Spoon into greased loaf pan. Bake at 350° for one hour or until done.
Place chicken pieces in a shallow pan. Heat together consomme, orange juice and sherry in saucepan. Pour sauce over chicken. Bake 1 hour in a 350° oven. Serves 4.
Bone chicken breast. Pound chicken to 1/8-inch thickness. Mix flour, salt and pepper. Lightly coat chicken. Reserve remaining flour mixture.
Mix eggs, milk, sugar, pumpkin, and spices. Pour into 9 X 13 baking pan. Sprinkle dry cake mix over top. Drizzle melted butter over cake mix and sprinkle nuts on top. Bake 1 hour at 350°.
In a bowl, beat egg. Dip meat in egg wash, then in flour. Brown in a small amount of vegetable oil. Put steaks in a baking pan. Meanwhile, add flour to the drippings in the pan and brown a bit. Add water, hot sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Add onions and carrots to meat; pour gravy over meat. You may need to make additional gravy to cover meat. Cover with foil and bake in 350° oven until meat is done and vegetables are tender. Good served with mashed potatoes or rice.
Preheat oven to 350°. Lightly brown ground chuck, bell pepper and onion in oil. Add tomato soup, tomato sauce, pimentos, olives and corn. Mix in dry mustard, chili powder, salt and pepper. In a buttered 3-quart casserole dish, alternate layers of noodles and sauce. Top with Cheddar cheese. Bake at 350° for 30 minutes or until bubbly.
Brown meat. While meat is browning, put cloves of garlic, onion, bell pepper, oregano, basil, garlic salt, tomatoes and tomato paste in a food processor and make a sauce. When meat is browned, drain and add to sauce. Simmer, uncovered, until thick (45 minutes to 1 hour), stirring frequently. Cook noodles in boiling salted water until tender; drain and rinse in cold water. Combine cottage cheese with eggs, pepper, parsley and Parmesan cheese and mix well.
Oil a large flat cookie sheet. Place potatoes on sheet, then onion rings. Sprinkle with green onions. Layer bacon strips on top. Pour water on sheet. Sprinkle with seasonings and cover with foil. Bake at 325° for 10 to 15 minutes or until potatoes are tender. Remove foil the last 2 to 3 minutes. Serves 4 to 6.
Brown meat and drain. Cube cheese and add to meat mixture with peppers and garlic. Mix until cheese is melted and spread on rye bread. Bake at 325 degrees for 15 to 20 minutes until browned and bubbly.
Cook spinach in water until done. Fry bacon. Remove from pan. Add onion; cook until tender. Mix onion, cracker crumbs and beaten egg with the spinach. Add pepper. Sprinkle chopped bacon on top.
Cook noodles until tender. Cook peas in separate pan. Drain noodles; put in large pot. Add drained peas. Stir in all ingredients; simmer on medium heat for 10 minutes.
Dice cooked potatoes. Combine sour cream, cottage cheese, chives, garlic, salt and pepper. Add to potatoes. Place into a quart casserole. Top with Cheddar cheese and sprinkle with paprika. Bake at 350° for 45 minutes.
Cook rotini. Mix all ingredients in a large bowl. Use Good Seasons dressing mix dry from package. Refrigerate overnight.
Mix cornstarch in with sugar to prevent lumps. Drain broth off beets into pot, then add vinegar to broth. Add sugar with cornstarch into broth and let cook over medium heat until thick. Add beets into thickened broth and let simmer.
Mix flour, sugar and salt. Cut in shortening. Add vinegar, egg and water. Makes 6 or 7 pie crusts. May be frozen.
Brown onion and pepper. Drain and add to hamburger meat. Add egg, crushed crackers, about 1/2 cup ketchup and salt and pepper to taste. Mix well and put in loaf pan. Top with ketchup. Bake at 350° for about an hour.
Pare apples; cut into eighths. Arrange in unbaked pie shell. Mix 1/2 cup sugar with the cinnamon; sprinkle over apples. Mix 1/2 cup sugar with the flour; cut in butter until crumbly. Sprinkle over apples. Bake in hot oven (400°) for 40 minutes or until golden brown.
Cream together cream cheese and butter until well blended. Add flour; mix well. Divide into 24 balls and refrigerate 1 hour. Press each ball into bottom and side of ungreased miniature muffin pan.
Mix and press into 9 x 13-inch pan. Bake at 350° approximately 15 minutes. Cool.
Combine all ingredients; stir well. Spoon mixture evenly into 10 frozen-pop molds or 3-ounce paper cups. Insert wooden sticks. Freeze until firm. Yields 10 servings.
Saute onions in margarine with salt and pepper. Add small amount of water so onions will cook and soften, but not brown or burn. Heat consomme and water. Add onions with their liquid. Simmer about 1 hour. Serve with toast points and cheese.
Mix all ingredients. Store in airtight container. Better if mixed a day or more before needed.
Remove yellow centers from hard-boiled eggs. Place in a small bowl. Add other ingredients and mix until smooth. Re-fill eggs with mixture and sprinkle with paprika. Refrigerate until serving time.
Combine cake mix, eggs, water, margarine, brown sugar and nuts. Mix well and spread in two 12-inch pizza pans (greased and floured). Bake 15 to 20 minutes at 350°. Cool. Spread the whipped topping on top. Top with 3 to 5 kinds of your favorite fruit (drained; blueberries, strawberries, peaches, kiwi fruit etc.). Heat apricot preserves and 2 tablespoons water and drizzle over fruit. Keep refrigerated.
Beat the eggs at high speed for 5 minutes. Beat in the sugar. Stir in the pumpkin and lemon juice. Sift together dry ingredients and fold into the pumpkin mixture. Spread on a greased and floured cookie sheet (15 x 10 1/2 x 1/2-inch). Sprinkle nuts on top. Bake at 375° for 15 minutes. Turn out on a towel sprinkled with powdered sugar. Roll as like a jelly roll and cool.
Cut cabbage in fine shreds; add a little boiling water and cook about 10 minutes, or until tender, but still crisp; drain. Peel and core apples and cut in thin slices. Cover in water and cook until tender. Drain. Melt butter in large skillet. Add cabbage and apples. Cook several minutes. Stir in flour thoroughly. Add remaining ingredients and cook over low heat for 10 minutes, stirring occasionally. Serves 6.
Brown sausage or hamburger and drain. Mix with other ingredients and bake, covered, until bubbly.
Combine first 6 ingredients and beat until creamy. Add remaining ingredients. Chill dough in refrigerator for 24 hours.
Preheat oven to 350 degrees. Cook macaroni according to package directions and drain. Add no salt. Combine macaroni with all ingredients except the bread crumbs. Spoon the mixture into a 1-quart baking dish that has been wiped with oil. Spring bread crumbs on top. Bake for 1 hour. Serves 6 (2/3 cup servings).
Preheat oven to 375°. Meanwhile, in a 2-quart oblong dish, arrange chicken, skin side up. Drizzle with butter. Bake 40 minutes.
Sift together flour, baking powder and salt. Cream butter, gradually adding sugar. Blend in one egg at a time, beating well after each addition.
Cut each biscuit into 4 pieces. Combine 1/2 cup brown sugar with 1 1/2 teaspoons cinnamon. Put mixture into Ziploc bag and shake to coat each biscuit.
Saute onion and garlic in olive oil. Add remaining ingredients and simmer for 15 to 20 minutes.
Pull the stems out of mushrooms. Stuff with cream cheese. Wrap 1/2 slice bacon around mushrooms and fasten with toothpick. Bake at 350° until bacon is brown or crisp.
Blend together sugar, eggs and oil; add dry ingredients. Beat one minute. Add carrots, pineapple and nuts. Mix in well. Bake at 350° for 40 minutes or until done.
Place flour in a large bowl. Make a hole in the middle and add sourdough starter to the hole. Add melted shortening and dry ingredients. Mix from the middle, stirring in enough flour to make a soft dough. Turn out onto a lightly floured board. Knead until the consistency of bread dough. Roll to 1/2-inch thickness.	Cut into biscuits and place in greased 12-inch Dutch oven, making sure to grease sides, top and bottom of biscuits. Let rise for 1 hour in cold Dutch oven. Bake for 20 minutes on medium heat (350° to 375°).
Put ingredients in shaker; stir until mixed. Shake until frosty. Serve. Serves 2.
Mix together sugar, oil, zucchini, eggs and vanilla. Sift together flour, salt, soda, baking powder and cinnamon. Add to sugar mixture, stirring in walnuts. Bake 1 hour and 10 minutes at 350°.
Dice Prosciuttini into small pieces. Melt butter in pan and add Prosciuttini. Slowly cook for 5 minutes or so. Whip the heavy cream. Fold the cream into the melted butter that you have removed from the stove.