HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients well. Pack into a flat cookie sheet, prick entire surface with a fork. Preheat oven to 400° and bake for 10 minutes. Cool and cut into 60 squares. Fit onto buns and put on a dill pickle slice on each one and replace top of bun. Place back in containers. Sprinkle with water and cover with foil. Store in refrigerator until ready, then bake at 375° for 7 to 10 minutes. Can also be frozen.
Preheat oven to 350°. In medium mixing bowl, beat egg yolks. Stir in sweetened condensed milk, ReaLemon and food coloring, if desired. Pour into crust. Bake 8 minutes. Cool. Chill thoroughly. Top with whipped topping. Garnish as desired. Refrigerate leftovers.
Preheat oven to 350°. Prepare stuffing, but cut down on the water so it's dry. Spread in a 9 x 13-inch baking pan. Cook chicken. Pick meat from bones. Place over stuffing. Pour soup (undiluted) over stuffing and chicken. Put frozen broccoli over soup. Add 3/4 of the cheese over the broccoli. Cover with onions. Add balance of cheese. Bake for 30 to 45 minutes.
Brown and drain sausage. Mix in Cheez Whiz. Spread mixture onto bread and broil in oven until brown.
Boil chicken, celery leaves, water and salt until chicken is tender. Let cool. Debone and cut into bite size pieces. Discard all fat and skin.
Beat eggs and pinch of salt. Add oleo and sugar. Stir well. Add vanilla, vinegar, pecans, coconut and raisins. Bake at 350° until nice and brown and set. Makes one 8-inch pie.
Cream sugar and shortening. Add beaten egg, then peanut butter. Add sifted flour and soda. Add vanilla. Pinch off small pieces. Place on greased sheet and flatten with a fork. Bake at 375° until done.
Cream the sugar, salt, butter and Crisco. Add eggs and beat well. Add flour and milk alternately. Stir in walnuts. Pour into greased and floured tube pan. Start in cold oven. Set to 325°. Bake 1 hour and 45 minutes. Remove immediately to cool.
Mix together meat, milk, crumbs and garlic. Press to bottom and sides of 9-inch pie pan. Put 1/2 of tomato sauce over meat. On top of sauce, arrange mushrooms and Mozzarella cheese. Pour the rest of sauce over cheese. Sprinkle with oregano and grated cheese. Bake for 25 minutes at 350°.
Steep tea bags in 2 cups boiling water. Boil sugar in 6 cups of water and cool. Combine tea, sugar water, lemonade, and orange juice. Add bourbon. Mix and freeze 24 hours or serve with ice.
There are no specific amounts for this dip. Use any amount to make it as large or small as you wish.
Mix all ingredients thoroughly. Great for marinating chicken for barbecue. Can also brush on chicken while cooking.
Combine all ingredients thoroughly. Dip chicken pieces into barbecue sauce. Pour remaining sauce over chicken, then cook, covered, about 350° for an hour and a half.
Mix first 3 ingredients together. Top with lettuce, tomatoes and cheese. Serve with corn chips or nacho chips.
Heat syrup to boiling in a small saucepan. With electric mixer at high speed (or with egg beater) beat egg whites until they form soft peaks when beater is raised; add salt. Slowly pour in syrup continuing to beat until frosting is fluffy and hangs in peaks from beater; fold in vanilla. For spoon designs, beat until very stiff. Stays soft at least 2 days.
Combine all ingredients and toss lightly. Serve on salad greens. Yields 6 servings.
Melt the margarine and mix in 1 cup pecans and flour; place in a 9 x 13-inch pan and bake 15 minutes at 400°. Cool for about 15 minutes.
Drain liquid off peas; empty into mixing bowl. Add cubed cheese and celery. Mix mayonnaise, drained pickles, onions and mustard. Toss peas, cheese and celery lightly with mayonnaise mixture. Chill. Serve on lettuce cups. Serves 6.
In a big skillet, heat oil and garlic over medium-high heat. Brown meat quickly, about 5 minutes. Take meat out of skillet. Turn heat down to medium. Cook onions, green pepper and mushrooms until tender. Stir in flour, wine, tomato sauce and spices. Heat to boil; keep stirring. Boil and stir for a minute. Reduce heat. Put meat back in. Cover and simmer for 30 minutes. Serve over rice with green salad, bread and wine.
Dice all vegetables and then add the canned ingredients. Cook approximately 30 minutes. Salt and pepper to taste. Cook until potatoes are done. Soup can be thickened by adding 1/2 cup flour and water stirred in while cooking.
In a lightly greased 8 x 10-inch baking dish, layer vegetables. Sprinkle cheese and pepper over vegetables. Combine milk, Bisquick and eggs. Beat until smooth and pour over vegetables. Bake for 30 minutes in 400° oven. Let stand for 10 minutes before cutting.
Mix suet, flour, raisins, currants, 1/2 cup sugar, bread crumbs, eggs and flavorings together well. Add a little milk to moisten if needed. Place on floured cloth. Tie securely, leaving room for expansion. Boil gently for 5 hours.
Combine all ingredients and mix well. Place in an 8 x 4 x 2-inch loaf pan. Bake in oven at 350°, about 1 hour. Let stand 5 minutes before slicing.
Brown beef; add salt and drain. Melt cheese; add beef and Ro-Tel tomatoes.
Mix together the gelatin, sweetener and instant coffee. Add 2 cups of the boiling water. Stir and mix well to be sure that gelatin is softened. Add remaining hot water. Cool in refrigerator until firm. Serve with reduced calorie Cool Whip.
In a very large bowl	combine bran and cereal. Add boiling water; stir to moisten and let stand 10 minutes. Add buttermilk. Cream shortening and sugar. Beat in eggs one at a time. Add	to bran mixture; stir until well blended. Mix together flour, soda and salt. Add raisins to flour mixture. Stir into bran mixture. Cover tightly with foil. Refrigerate 24 hours. Fill muffin tins lined with baking cups, 3/4 full. Bake at 350° for 20 to 25 minutes.
Form 6 patties of pork sausage and brown and cook thoroughly in skillet. Reserve about 2 tablespoons of drippings. Place apple slices on plate, covered with Saran Wrap. In microwave, cook until just soft. Save any juice. Prepare mashed potatoes (I use Betty Crocker Potato Buds.) Place the 6 sausage patties in casserole. Top with apple rings. Spread the undrained kraut over top. Add a little of sausage drippings and apple juice to the top of the kraut. Top with the mashed potatoes with a dab of butter over each patty section. Sprinkle with paprika. Bake in 350° oven for 30 minutes.
Bake in tube pan at 325° to 350° for 1 1/2 hours.
Cream butter; add sugar. Add one egg at a time, blending well. Add 3 cups flour, a little at a time, and beat well.
Mix peas, chestnuts, onion, pimento and cream of mushroom soup in a casserole dish. Place grated cheese over pea mixture. Mix remaining ingredients and put on top of cheese. Bake in 400 degree oven for 20 minutes.
Mix all ingredients together and put in buttered casserole or 9 x 13-inch pan. Bake at 350° for 1 hour. May be topped with crushed potato chips and baked another 5 to 10 minutes.
Combine ingredients. Shape into 1-inch balls. Bake in preheated 375° oven for 10 to 15 minutes. Serve with honey mustard.
Preheat oven to 350°. Cut chicken, potatoes, carrots, celery, onion and broccoli into bite size pieces. Put potatoes, carrots and celery in medium saucepan. Bring to a boil. Cover, reduce heat and simmer 5 minutes. Add onion and broccoli. Cook an additional 5 minutes. Drain vegies; set aside with peas until needed.
Mix carrots and melted margarine in a medium size bowl; set aside. Combine flour, baking powder, sugar and cinnamon. Add to carrot mixture. Add eggs and mix well. Pour into greased casserole dish (1 1/2-quart). Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350° and bake an additional 45 minutes.
Filling: Mix sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thick. Cook 2 more minutes. Gradually stir in about 1 cup milk mixture into egg mixture. Stir constantly. Return to saucepan. Cook and stir until bubbly and cook 2 more minutes. Remove from heat. Stir in butter, coconut and vanilla.
Combine fruit and nuts and dredge with flour. In a bowl, add the cake mix, 1 egg, orange juice, lemon extract and salt. Mix 2 minutes. Add remaining eggs, one at a time, beating well. Blend batter into fruit. Bake at 325° for 30 to 40 minutes as standard size cupcakes (use paper liners). Yields 40.
In a 13 x 9-inch cake pan (ungreased), dump all above ingredients and mix together thoroughly with a fork; make sure the liquid is combined well with the dry ingredients. Bake in 350° oven for about 45 minutes or until done.
Cream butter and sugar; add eggs. Beat mixture. Add jam and mix well. Add flour mixture alternately with buttermilk; add soda in water. Mix well and bake at 325° for 1 hour and 15 minutes.
Season halibut with salt and pepper to taste. Grease a baking dish and put the onion and green onions on the bottom. Place the seasoned halibut over the onions. Spread the mayonnaise on the halibut. Sprinkle the bread crumbs over the top. Sprinkle with dill weed. Bake at 350° for 20-30 minutes, or until halibut is flaky and crumbs are light brown.
Mix the onion and bacon with cooked potatoes and set aside. Cook the water, sugar, cornstarch, vinegar and oil until thicken. Pour over potatoes and mix. Serve.
Grease casserole dish (about 8 x 10-inch). Mix vegetables and cream of chicken soup. Spread bread crumbs over mixture. Sprinkle cheese on top of bread crumbs. Bake at 350° for 20 minutes. Serves 4.
Trim the leaves and coarse stem ends from the broccoli and cut the stems and florets into bite size pieces. Bring about 1-inch of lightly salted water to a boil in a 3-quart saucepan. Add the broccoli and cook, covered, for 5 minutes, or until crisp-tender. Drain well.
In a bowl, lightly beat the egg. Add milk, sugar, vanilla and salt. Pour into two ungreased custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1-inch of hot water. Bake at 350° for 35 minutes or until set.
Brown onions and ground beef in skillet until onions are soft and beef is thoroughly cooked. Stir in 3/4 cup cheese and add all remaining ingredients. Spoon into a 1 1/2-quart baking dish. Top with remaining cheese. Cook in oven at 350° for 30 minutes.
Mix together and let marinate. You may add bacon bits or chopped, hard-boiled eggs or croutons. If so, go a little lighter on the Good Seasons, maybe a half package might be plenty. Serves 4 to 6 people.
Chop tomatoes (approximately 6 cups) in large bowl. Add seasonings and oil. Let stand several hours or overnight; return to room temperature. Cook pasta. Add 1/4 cup oil from tomatoes and Parmesan to hot pasta and toss. Add 1/2 tomatoes; toss. Grate white cheese; add to pasta with rest of tomatoes. Toss and serve.
Mix sugar, eggs, vanilla, flour and margarine until creamy. Put pear halves in unbaked pie shell. Pour mixture over pears. Bake at 325° for 40 to 45 minutes.
Place 1/2 cake (cut up) in bottom of large bowl. Sprinkle 1/2 Kahlua over cake. Pour on 1/2 pudding; layer 1/2 fruit. Add 1 container Cool Whip. Repeat layers all over again. Refrigerate until ready to serve.
Line a 9 x 13-inch pan with Chinese noodles. Saute celery, onion, green pepper, mushrooms, pimientos and water chestnuts. Place on noodles. Mix together rest of ingredients and pour on top of vegetables. Put more Chinese noodles on top with chopped cashews. Bake in a 350° oven for 30 minutes.
Preheat oven and baking sheet to 400°. In large bowl, combine sugar, flour, cinnamon and nutmeg. Mix well. Add apples. Mix until apples are evenly coated. Spoon into pie shell.
Combine ingredients and beat for 25 minutes in saucepan or in 300° oven.
Sift the flour and sugar in a large bowl. In a saucepan, heat the butter, cocoa and Coca-Cola until they boil. Pour this over the flour and sugar mixture, then mix thoroughly. Mix in buttermilk, eggs, soda, vanilla and marshmallows, making a thin batter. Marshmallows will float to the top. Bake at 350° for 30 to 35 minutes.
Sift spices with flour; cream butter and sugar. Add eggs, beating well. Add pineapple; continue beating. Mix soda with buttermilk; add alternately with flour and first mixture. Add jam and preserves. Bake at 350° for 30 or 35 minutes or until done. Makes 3 large layers; if you prefer, you can make half the recipe. Use any good caramel icing or using following:
Cream margarine and sugar. Add eggs, one at a time, beating after each. Sift dry ingredients and add to cream mixture. Add bananas and nuts. Pour into 2 greased loaf pans and bake at 275° for 1 1/2 to 2 hours.
Mix flour, sugar, soda and salt together. Mix beaten eggs with sour cream until combined. Add to flour mixture. Blend until slightly lumpy. Makes 30 sliver dollar pancakes. Serve with raspberry syrup. So light you may want to double the recipe!
Put all ingredients in a blender. Mix 1 minute at low speed. Pour into greased 9-inch glass pie plate. Bake at 350° for 1 hour. Chill or freeze. Serves 8.
In a large saucepan, combine water, lemon pepper and cumin seed. Bring to a boil. Add chicken and reduce heat to low and simmer 20 to 30 minutes until chicken is fork-tender.
Mix dates, nuts and salt with flour and baking powder. Beat eggs separately. Add sugar to yolks. Beat well and add whites. Pour in dry ingredients; work well. Bake slowly for 1 1/2 hours in greased pan. Line pan with wax paper.
Mix together pretzels, margarine and sugar. Press into bottom of 9 x 13-inch dish. Bake at 400° for 8 minutes. Mix together cream cheese, powdered sugar and Cool Whip. Spread over pretzel crust. Mix together jello, boiling water and raspberries and pour over cream cheese layer. Chill until set up.
Saute onions in 2 tablespoons oil; add meat and brown.	Pour off fat. Spoon in tomato paste. Add water, wine, parsley, salt, pepper and paprika. Cook, covered, for 10 minutes.	Stir in 1/4 cup bread crumbs and mix well. Slice eggplant, unpeeled, lengthwise and thinly; fry in heated oil until tender and golden. Add oil as required. Line bottom and sides of 2 quart casserole dish; spread with layers of meat. Alternate eggplant and meat. Finish with eggplant on top. Melt 1/2 cup butter and stir in flour. Slowly add milk, stirring constantly. Cook until thickened.	Season with salt and pepper. Cool; add eggs and mix well. Carefully pour into dish to cover the top and to penetrate lower layers. Sprinkle with cheese and remaining 1/4 cup crumbs. Dot with 1 tablespoon butter. Bake in moderate oven at 350° for 1/2 hour. Cool slightly. Serve 6.
In a large heavy kettle, heat the oil over moderately high heat until it is hot but not smoking and in it brown the shortribs, patted dry, in batches, transferring them with tongs as they are browned to a platter. In the fat remaining in the kettle, cook the onions over moderately low heat, stirring occasionally, until they are softened. Stir in the garlic and cook the mixture, stirring, for 1 minute. Return the shortribs and any juices that have accumulated on the platter to the kettle. Stir in the tomatoes with the juice, the wine, the carrots, the basil, the thyme and salt and pepper to taste. Bring the liquid to a boil and braise the mixture, covered, in a preheated 350° oven for 2 hours and 30 minutes, or until the meat is tender. Arrange the noodles on a platter, top them with the shortribs and sprinkle the shortribs with the parsley. Serves 6 to 8.
Dissolve gelatin in the hot water and let cool until slightly thickened. Add the other ingredients and whip until the color of a Wisconsin sunset.
Mix all ingredients. Put in pie plate. Sprinkle with cinnamon. Bake at 350° for 45 minutes.
Core apples, leaving small plug in blossom end; peel skin 1-inch from top. Combine sugar, nuts and cinnamon; fill apples with mixture. Arrange apples in an 8-inch square microwavable dish. Dot with margarine and sprinkle with water. Cook in microwave oven, covered with plastic wrap, at High for 8 to 10 minutes. Let stand 5 minutes; serve warm or chilled, spooning sauce over apples. Yield: 4 servings.
Cream margarine and sugar. Add vanilla. Add flour and salt; mix well. Shape rounded tablespoonfuls of dough into balls; place on cookie sheet. Indent centers; fill with preserves or nuts. Dough can also be put in a cookie press and, instead of preserves, can be decorated with sprinkles or large pieces of nuts. Bake at 400° for 10 to 12 minutes. Makes 3 dozen.
Mix first 3 ingredients together with mixer, then add flour and pecans. Mix well. Spoon into well-greased mini-muffin tins. Bake at 350° for 12 to 14 minutes. Makes 24 mini muffins.
Dredge shrimp in flour (slightly). Melt butter and add garlic and onion. Cook on low heat. When onion begins to look transparent, add shrimp. Cook 3 minutes. Turn. Add sherry. Raise heat to medium and cook 3 minutes.
Cook until hairs (or spins a thread). Add peanuts and cook until golden; add 2 teaspoons butter and 1 teaspoon soda. Stir, then spread out on greased cookie sheet.
Mix all together. Add with 1 cup of water. Roll into balls. Bake at 350° for 20 to 30 minutes or until golden brown. Makes between 80 to 90 balls.
Prepare pie crust shell (do not prick crust). Combine crushed pineapple, sugar and cornstarch in saucepan. Cook over medium heat, stirring constantly until thick and clear; cool. Blend cream cheese, 1/2 cup sugar and salt; cream well. Add unbeaten eggs and beat well. Blend in milk and vanilla. Spread pineapple mixture in pie shell. Top with cream cheese mixture. Sprinkle with nuts. Bake at 450° for 10 minutes, then at 350° for 20 to 25 minutes. Chill before serving.
Dissolve salt in 11 cups water. Pour over cucumbers (size that will slice). Let stand in cool place 2 weeks (keeping covered and skimmed). After 2 weeks, wash off the brine and slice lengthwise, then cover with water and alum. Let stand 3 hours and drain. Next, pour vinegar to cover. Add pickling spices. Let stand 24 hours. Drain; discard solution. Add 3 cups sugar 3 mornings straight, stirring gently to dissolve the sugar (this makes the syrup). Put in gallon jugs or jars. (Don't need to seal.)
Beat with a fork. Fill shell while hot and bake again for 25 minutes at 350°. Sprinkle with powdered sugar and cut while warm.
Steam broccoli and water for 5 minutes. Saute until tender, celery and onions in oleo. Add flour to celery and onions. Dissolve chicken cubes in 3/4 cup boiling water. Slowly add to flour and celery mixture; blend well. Slowly add milk or cream; mix well. Add broccoli and mushrooms. Cook a little more on low heat. Salt and pepper to taste. Very good.
Mix the ingredients together in order they are listed. Whisk the mixture each time you add a new ingredient. When it becomes too thick to whisk, stir with a spoon.
Wrap 2 layered thin slices of ham around chicken breast. Wrap 1 piece of bacon around ham. Place in casserole dish. Pour mixture of soup and sour cream over top.
Boil chicken until tender; no salt. Debone and slice when cool. Saute onions in margarine. Add soups, cheese and tomatoes. Add chicken and allow cheese to melt. In large buttered casserole, place layer of tortilla chips, then layer of chicken mixture. Repeat layers until casserole is full. Make sure tortilla chips are covered by mixture to keep from burning. Bake at 350° for 30 minutes or until hot and bubbly.
Mix cottage cheese and Jell-O. Drain fruit well. Add to cottage cheese and Jell-O. Fold in whip cream and mix well. Chill for 1 to 2 hours. You can experiment with other jello flavors such as orange or peach with mandarin orange wedges and pineapple, etc.
Cream sugar and butter. Beat in egg, peanut butter, salt and soda. Blend in flour. Add vanilla. Roll dough into small balls and place on a greased cookie sheet. Flatten with a fork. Bake 12 to 15 minutes at 350° or until slightly brown on edges. Makes 60 cookies.
Combine milk and pineapple in a 4-quart ice cream freezer. Add enough soda to bring to fill line. Stir together; cover and then freeze following your freezer instructions.
Brown beef. Add onion, garlic and tomato sauce. Combine sour cream and cottage cheese with chilies and ripe olives. Crush tortilla chips in bottom of well buttered 2 1/2-quart casserole. Add 1/2 meat mixture. Cover with 1/2 sour cream mixture. Sprinkle with 1/2 grated cheese. Repeat layers. Bake, uncovered, in 350° oven for 30 to 35 minutes. Garnish with reserved tortilla chips. Serves 6 to 8.
Mix all ingredients to form dough. Roll out on flat surface. Cut into desired shapes. Bake 8 to 10 minutes at 375° just until edges turn lightly brown.
Combine ingredients into bowl. Wisk until smooth. Pour into muffin cups, less than 1\2 full. Bake in Preheated 450° oven for 20 min. Turn down heat to 350° and bake for 20 more min.
Cream butter; gradually add sugar, beating until light. Add egg, vanilla and milk; beat thoroughly. Mix the flour, salt and baking powder; add to the first mixture, blending well. Drop by teaspoonfuls on ungreased cookie sheet, 1 inch apart. Bake 8 to 10 minutes at 350°. Makes approximately 40 cookies.
Saute beef in hot shortening until the red color is gone but not brown. Add the onion, chili powder, salt, pepper and tomatoes. Cook slowly while making the second part. Bring 4 cups water to rolling boil. Add 3/4 tsp. salt. Add cornmeal to 1 cup cold water and add to boiling water. Cook to a soft mush. Spread half of mush in large deep greased baking dish. Add meat mixture and cover with remaining mush. Bake at 375° 1-1/2 hours and serve hot.
Cut steak into 4 serving size pieces. Pound steak 1/4-inch thick. Dredge in flour. Brown steaks in 2 tablespoons of butter in large frying pan for 2 minutes on each side. Remove to platter and keep warm. Spread both sides of steaks with mustard and sprinkle with Worcestershire sauce. Cook chives in remaining butter for 1 minute. Stir in brandy and broth. Stir over high heat until reduced by half. Return steaks to frying pan and heat through, about 1 to 2 minutes.
Mix the first 7 ingredients well. Add pumpkin, water and flour and mix. Pour into greased loaf pans and bake at 350° for 45 minutes or until done.
Cream sugar into butter. Add egg. Dissolve yeast in 2 cups very warm water (105° to 115°). Add flour. Mix well. Refrigerate at least 2 hours (can do up to 4 days) in airtight container. Spoon into greased muffin tins (2-inch diameter). Fill 2/3 full. Bake at 350° for approximately 25 minutes or until golden brown.
Combine sugar and milk. Bring to boil and boil 6 minutes stirring constantly. Remove from fire. Put remaining ingredients in large bowl. Pour sugar and milk mixture over the ingredients and mix well. Pour into buttered 9 x 13-inch pan. Best if not served for 2 to 3 days. Makes 5 pounds.
Mix ingredients. Add enough vinegar to fill a gallon jar. The longer it sets the more mellow it gets.
Mix together and put in large greased casserole. Cover with crushed potato chips. Bake 1 to 1 1/2 hours at 350°. Serves 10 to 12.
Cut corn from cob until you have 2 cups of corn. Mix with cream and salt. Beat for about 3 minutes. Pour into baking dish. Bake at 350° until firm (45 minutes). Makes 4 servings.
Cream sugar and shortening. Add eggs, then add bananas. Add flour, soda and salt. Add nuts. Bake at 350° for 1 hour. Makes 20 to 30 slices.
Combine fruit juices, sugar and water in a large punch bowl. Stir until sugar dissolves. Pour ginger ale into bowl. Garnish with lemon and orange slices, mint leaves, and cherries.
Combine flour, baking soda, baking powder and cinnamon. In separate bowl combine eggs, oil, sugar, molasses and vanilla. Add dry ingredients to egg mixture. Stir in zucchini until blended.
Mix cucumbers, onion and salt in a bowl; cover with water and leave overnight. Drain off water - do not rinse. Dissolve sugar in vinegar; add celery seed and pour over cucumbers. Keeps a long time in a large jar, or plastic container, covered, in refrigerator.
Combine the first 4 ingredients. Mix until creamy. Add egg and mix with first mixture. Combine next 3 ingredients; mix well, then mix with first mixture. Stir in chips and pecans. Drop by teaspoon 3 inches apart on ungreased cookie sheet. Bake at 375° for about 8 to 10 minutes; do not overbake. This makes chewy cookies.
Combine all ingredients and stir well. Put in old mustard, catsup or glue bottles with a needle nose. Squeeze paint out on heavy paper for a puffy design.