HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 13 x 9 x 2-inch pan with foil, extending foil over edges of pan; set aside. In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; place on cutting board. Peel off foil; cut into pieces. Store tightly covered in cool, dry place.
In a large casserole dish, break one head lettuce. Chop the celery and bell pepper. Pour over lettuce. Layer drained, sliced water chestnuts and drained peas. Spread top with Miracle Whip. Sprinkle with bacon bits. Refrigerate overnight.
Dump diced bread in a large crock-pot. (If prefer a less moist dressing, spread cut up bread pieces out to dry while preparing remaining ingredients.) Saute sausage. When meat is partially cooked, add celery and onion. When they are almost transparent, add mushrooms and cook until they are just done. Toss meat mixture with the bread in the pot. Mix together liquids, eggs and seasonings; add to the bread along with the apricots. Toss all gently but thoroughly. Set pot on high for 1 hour. Decrease to low and cook at least 4 hours. More time can't hurt it. Remember, no peaky!
This batter can be formed into a roll and chilled, then sliced for refrigerator cookies, or rolled into balls and flattened for decorative cookies. Bake at 375° for 8 to 10 minutes. By adding nuts, fruits, chips, etc. or substituting ingredients, this recipe will make an endless variety of cookies.
Place roast in covered roasting dish or pan*. Top with sauerkraut, including juice. Roast at 200° for 8 to 9 hours. Do not open oven or uncover. Tastes good with mashed or boiled potatoes.
Cream butter and sugar. Add eggs, one at a time. Beat well. Add milk alternately with flour that has been sifted with salt and baking powder. Add lemon rind. Bake in greased loaf pan for 60 minutes at 350°. Cool 5 minutes.
Combine beans, butter, 2 ounces cheese, chilies, half the onion, cumin and chili powder. Heat thoroughly. Put chips on ovensafe plate. Spoon bean mixture on top of chips, then add cheese evenly. Bake at 350° until cheese is melted. Garnish with remaining onions.
Mix and place all in a baking dish with tight cover. Bake at 275° for 5 hours.
Mix first 3 ingredients thoroughly. Add egg. Add remaining ingredients. Roll in walnut sized balls. Dip in cold water and roll in granulated sugar. This gives a professional finish to top of cookie and tastes good. Place in lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cut six rings about 1/2 in. wide from the center section of the cantaloupe. Remove seeds and set rings aside. Cube the remaining cantaloupe into a bowl, combine orange juice and honey. Add grapes, kiwi and cubed cantaloupe rings on lettuce. Top with fruit and sprinkle with coconut. Yields: 6 servings
Heat oil in saucepan. Add garlic, onion and carrot. Saute 5 minutes. Stir in sauce, oregano, sugar, salt and pepper. Heat to boiling. Simmer 15 minutes. Preheat oven to 350°.
Combine cheese and pineapple. Mix sugar, flour and juice. Stir into pineapple and cheese. Pour into a 1-quart casserole. Mix crackers and margarine; put over dish. Bake 30 minutes at 350°. This recipe goes good with ham.
Combine milk and ice cream in bowl. Blend until smooth. Add pudding mix and beat slowly with mixer just until well mixed, about 1 minute. Pour immediately into pie crust. Chill until set, about 1 hour.
Peel and slice eggplant in 1/4-inch slices; salt and let set about 30 minutes. Drain off brown juice. Mix meal and flour, then roll eggplant in mixture. Brown eggplant in shortening. Then saute onion. Fry ground chuck and drain. Layer in buttered casserole: 1st layer eggplant, 2nd layer onion, 3rd layer ground chuck and 4th layer sliced tomatoes. Make 2 or 3 layers, according to size of casserole you want. Cover top well with buttered cracker crumbs. Cover well with grated cheese. Bake 30 minutes at 350°.
In an old-fashioned table meat grinder, grind bologna and pickles into a casserole dish. Mix with Miracle Whip, salt and pepper. Tastes great on homemade bread. Kids love it.
In blender container, combine ice cream and milk. Cover and blend just until mixed. Makes 4 (5 ounce) servings or one big shake.
Boil sugar and water together for 20 minutes. Slowly add coconut and margarine. Let cool. Add eggs. Put into 16 unbaked tart shells. Bake at 350° until set.
Preheat oven 400°. Sift first four ingredients. Stir in egg, butter, milk, sour cream and vanilla until just moistened. Gently fold in berries. Fill paper lined muffin tins and bake about 20 minutes. Makes 12. Awesome snack warm from the oven with butter!
Toss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil; drain. Transfer to a large stockpot or soup kettle. Add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil.
Cream the margarine and sugar; add flour and cinnamon, then unbeaten egg yolk. Use a lightly buttered 17 1/2 x 11-inch cookie sheet. Put the lump of dough in the center of the cookie sheet and spread with hands, patting and pressing until the entire pan is covered evenly. Beat egg white slightly and spread over top of dough. Sprinkle with nuts. Bake 50 minutes to 1 hour at 275°. After baking, cool 1 minute, then cut strips down and vertically across, making diamond shaped cookies.
Cream together sugar, margarine and Crisco. Add eggs, one at a time. Add alternately the milk with vanilla, flour and baking powder. Add chocolate syrup last. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 15 minutes or longer. Start in cold oven.
Mix like pie crust. Pat in pan (oblong 12 x 9-inch pan). Bake 15 minutes at 350°. Let cool.
Brown the meat with onion and Italian seasoning. Drain. Boil the noodles until tender, with the potato and celery. Pour this in with the meat in a large pan and add all other ingredients. You may need to add more Italian seasoning. Simmer 45 minutes to 1 hour.
Melt and simmer butter, onion and celery. Mix soup and water. Pour 1 cup boiling water over 1 box frozen chopped broccoli. Mix all together with broccoli; add 1 1/2 cups Minute rice. Dab a small jar Cheez Whiz on top. Bake at 350°, uncovered, for 20 minutes. Stir and bake 20 minutes more.
Braise chicken on both sides. Place in layers in deep dish chicken, then pepper and onion, over and over until full to top. Add salt and pepper to taste. Add water to soup and pour over chicken. Add thyme. Do not stir. Place in oven and cook at 325° for 1 1/2 hours (test for doneness before adding cheese). Add cheese the last 10 minutes to melt.
Mix all ingredients together. Pour into greased casserole dish. Cover with Pepperidge Farm stuffing mix. Drizzle with melted butter. Bake at 400° until browned.
Cook the first 3 ingredients until syrup forms a soft ball when dropped in cold water. Take from stove and add soda and butter. Pour over popped corn and form into balls. Use quite a good sized pan because when you add the soda, you will need the dishpan.
Melt butter in a baking dish. Arrange biscuits in dish. Dip each in melted butter and turn over before placing next biscuit. Sprinkle with sugar and cinnamon. Bake at 350° for 15 minutes or until browned. Mix powdered sugar and water. Drizzle over rolls.
Beat eggs in pan; put in cheese, dry mustard, milk and salt and pepper. Cook until cheese is melted. Cook macaroni; drain and put in baking dish. Pour cheese sauce over the macaroni. Put some bread crumbs and dabs of butter on top. Bake for 1/2 hour at 350°.
Cream butter, sugar, eggs and flour. Add cream and mix well. Add vanilla. Pour into unbaked pie shell. (May use less shortening in shell.) Bake in 325° oven very slow. It will thicken as it browns. Makes a yellow filling and a brown top. Yields 2 medium size pies or 1 very large one.
Combine flours, oats, cornmeal, liver powder, salt and garlic powder in large bowl. Add egg, oil and broth; mix well. Dough should be soft but firm enough to roll. Add more flour or broth as necessary to make the desired consistency. Roll to 1/2-inch thickness on floured surface. Cut with bone or heart shaped cookie cutter. Place 1 inch apart on foil lined baking sheet. Prick line of dots down center of biscuits with toothpick and bake at 300° for 2 hours. Turn off oven. Let stand in closed oven overnight. Store in plastic bag for up to 3 months.
Preheat the oven to 350°. In a large bowl, mash potatoes. Combine them with eggs, butter, milk, sugars and flavorings. Pour into a 9 x 13-inch casserole dish. Bake for 25 to 30 minutes. Top with Pecan Topping.
In a large pot, cover beef and bones with water. Let stand 1 hour. Add onion and celery. Simmer, covered, for 2 hours. Remove beef and bones. Discard bones. Set aside beef. Strain broth into bowl and chill to congeal fat. Lift off fat and discard. Return broth to pot. Cut beef into bite size pieces and add to pot. Add barley and simmer for 1 hour. Add remainder of ingredients except salt and pepper. Simmer for 20 minutes or until veggies are tender. Add salt and pepper. Serve.
Brown flour in grease; simmer for 30 minutes until browned. Saute vegetables; set aside. Add remaining ingredients to flour mixture; simmer for 1 hour. Add shrimp and vegetables. Serve over rice.
Mix all ingredients except strawberry preserves. Spray ring mold with Pam. Place in mold and refrigerate until firm. Fill center with preserves and serve with crackers.
On a small baking sheet, toast almonds in a 350° oven for 10 minutes, stirring once or twice until golden. Cool on a wire rack. Place almonds in a clean 1 pint jar. Add honey slowly, using a table knife or narrow spatula to help honey drizzle down through the almonds. Cover. Store in a cool, dry place for 1 month. Spoon over ice cream or yogurt. Freeze for longer storage. Makes 1 pint of topping.
Brown chopped onion in pan with 1 tablespoon shortening. Pour in pork and beans, brown sugar, catsup and water. Stir and cook over low heat for 10 to 15 minutes.
Cream butter and sugar; add flour slowly, about 2 cups, with electric mixer. Work the rest in with hands. Add only as much flour as butter will absorb. When dough no longer sticks to bowl, enough flour has been added.
Blend cookies in food processor until crumbly (or beat with a hammer). Transfer to bowl and crush large pieces; set aside. In large bowl combine margarine, cream cheese, powdered sugar and set aside. Mix milk and pudding together. Fold in Cool Whip. Put top of Cool Whip cover in the bottom of an 8-inch flowerpot. Layer each beginning with 1 layer of crumbs and 1 layer of cream. Refrigerate several hours. Serve with a shovel.
Combine soup and milk until blended. Add remaining ingredients, except crumbs. Put in greased 1-quart dish. Sprinkle crumbs over top. Bake at 350° for 30 minutes, or until heated through.
Stir together and pour into greased baking dish. Top with shredded cheddar cheese. Bake 350 degrees for 40 - 45 minutes or until bubbly and brown.
Break cake into bite size pieces. Put into a 9 x 13-inch ungreased pan. Cook pudding mix according to package; pour over cake pieces. Use a fork or spoon to move cake around so filling gets between. Chill. Serve with Cool Whip.
Simmer raisins in water until tender. Drain and save liquid. Add water to liquid to make 1/2 cup. Cream shortening, sugar and eggs; add liquid and mix well. Sift flour, baking powder, soda, salt and spices. Add gradually to shortening and liquid mixture. Mix well. Add oats. Stir in raisins and nuts. Drop onto cookie sheet that has been greased and floured lightly. Bake 8 to 10 minutes at 375°.
Beat well and bake in 3 layers at 350° for about 25 minutes.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice and salt in large bowl; pour into 9x13 baking dish. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle with melted butter.
Beat eggs until light. Add sugar, salt and vanilla. Melt butter in milk. Cool to lukewarm. Add to first mixture. Add yeast and mix well. Add flour and knead well about 1/2 hour. Let raise until double in bulk, punch down and let raise again. Brush top with milk after shaping into two loaves. Bake at 325° for one hour or more.
Put apples in a saucepan with sugar, cinnamon and salt. Cook over low heat, stirring occasionally, until the consistency of chunky applesauce. Cool to room temperature. Makes two cups.
Melt butter and brown sugar. Line pan with foil and spray with Pam. Put crackers in a layer on foil. Pour butter and brown sugar mixture over crackers. Spread chocolate chips on top while hot. Sprinkle nuts on top. Refrigerate for 20 to 30 minutes. Break apart.
Cream together shortening and sugars; add egg and beat well. Sift together flour, baking soda, allspice, cinnamon and salt. Add to shortening mixture. Stir in pears and nuts. Pour into a 9-inch greased loaf pan. Bake at 350° for 1 hour. Let stand until cool. Remove and dust with powdered sugar.
Brown beef and drain. Add all other ingredients. Put in the crock-pot and cook 4 to 6 hours.
Spread artichokes in a pie plate or shallow casserole; spread mayonnaise over. Sprinkle with green chiles and top with cheese. Heat in microwave until cheese melts; serve with tortilla chips.
Mix to dissolve Jell-O and water. Add other ingredients. Chill until firm.
Beat eggs until foamy. Beat in the sugar, flour, baking powder and salt. Add butter and vanilla to hot milk. Mix with egg mixture. Bake in 8 x 8-inch pan at 350° for 20 to 25 minutes.
Preheat oven to 400°. Cream butter until fluffy. Gradually add sugar; cream well. Add egg yolks, one at a time. Reduce speed to slow; add milk and seasonings. Place in a baking dish. Bake for 20 minutes at 400°. Then, reduce heat to 300°; cook for 30 more minutes.
Combine flour sugar, orange peel and baking soda. Cut in butter until resembles crumbs. Add cranberries. Add buttermilk and vanilla. Form dough into 2 equal balls. On floured surface work ball into 6 inch circle 1/2 inch thick. Cut circle into 6 wedges. Place on nonstick baking sheet, leaving 1 inch between each one. Repeat using remaining dough. Bake until lightly brown, about 10-15 minutes. Serve with whipped cream and orange marmalade. Makes 12 servings
Mix together; place on bottom of spring pan and bake at 400° approximately 8 minutes.
In each muffin cup mix the cornstarch, water, cold cream and food coloring, a different color for each cup. Store.
Cream shortening and 1 cup sugar. Beat in egg. Mix and sift together flour and salt and add to the creamed mixture alternately with the buttermilk, to which the soda has been added. Stir in molasses. Add the blueberries, stirring carefully to mix. Spoon batter into a greased and floured 7 x 9 x 2-inch pan. Sprinkle the 4 tablespoons sugar evenly over the batter. Bake at 375° about 50 minutes or until done. The sugar sprinkled over the batter makes a crusty topping on the cake when it is baked. Serve warm with whipped cream or Cool Whip.
In an iron skillet, mix the sugar, butter and salt together. Bring to a boil and boil to a hard crack stage (300° on a candy thermometer). Stir constantly so it won't burn. When hard crack stage is reached, pour toffee onto cookie sheets. In the winter place outside until it hardens. Bring in and pour melted chocolate over. When chocolate is set, break toffee into serving pieces. Store in tightly covered tin.
Blend all ingredients except the vegetables with the cup of milk. Cook, stirring until cooked and thickened. Stir small amounts of hot mix into the sour cream. Mix all together. Pour over hot cooked vegetables. Heat more if necessary, but, do not boil.
Cream butter and sugar together; add eggs, one at a time and beat. Crumble vanilla wafers into mixture; add coconut and nuts. Fold together. Pour in greased tube pan. Bake for 1 hour and 30 minutes at 300°.
Mix all liquids and sugar in a large pot. Wrap spices in cheesecloth and add to liquid. Simmer 1 hour on stove top. Remove spices before serving.
Fry, drain and crumble bacon. Wash, dry and tear up spinach. Add bean sprouts, water chestnuts and several chopped, hard-boiled eggs. Mix together with bacon and add dressing.
Place oil in a deep pot. Add the onion, leek, carrot and fennel. Toss and cover tightly. Cook over very low heat for about 5 minutes, shaking pan occasionally so as not to let vegetables scorch. Add celery, tomato and cabbage; toss again. Cover tightly; continue to cook over very low heat for an additional 10 minutes, shaking pan occasionally. Add water and bay leaf. Bring to a simmer and cook, barely simmering, for 30 minutes, skimming as necessary. Put ingredients through a strainer which has been lined with a double thickness of damp cheesecloth. Allow to cool and refrigerate, sealed or freeze. Makes about 1 quart.
Clean mushrooms; break out stems and dip mushrooms in melted butter. Place on pan - cap side up. Put about 1/2 tsp. butter in cap and sprinkle with garlic powder and about 1 tsp. sherry. Add enough bread crumbs to absorb butter and sherry.
Cook rice according to package directions. Add broccoli, soup and slightly beaten egg yolks. Mix well. Beat egg whites until stiff. Fold into rice mixture. Empty mixture into 2-quart casserole. Bake at 250° for 20 minutes. Makes 6 servings (about 3/4 cup each).
Add water to form dough. Knead until dough is soft, but not sticky. Cover with a cloth and let stand for about 2 hours. Shape into 2-inch balls. Flatten by patting with hands until a circle about 8-inches in diameter is formed. Or use a rolling pin.
Cut cantaloupe or honeydew melon in half and remove seeds. Use a melon baller to scoop out pulp, or cut pulp into bite-size cubes. Cut Prosciutto or ham into 1-inch wide strips. Wrap 1 strip of Prosciutto or ham around each melon ball. Fasten with a toothpick. Makes about 36.
Dissolve Jell-O in 1 cup boiling water. Add 1/2 cup cold water. Mix chopped apple in and put in refrigerator to congeal.
Preheat oven to 325°. Melt butter and chocolate in large saucepan on low heat, stirring constantly. Cool. Add sugar and eggs until blended. Blend in milk and vanilla. Stir in flour and salt, mixing just until blended. Spread evenly into greased and floured 9-inch spring-form pan. Bake 25 minutes. While Brownie Bottom is baking, prepare Cheesecake.
Cook hamburger until done. Add onion and bell pepper and cook until tender; drain. Add tomato sauce. Cook rice and add to the other mixture.
Blend together well cream cheese and cottage cheese. Add softened butter and cream together. Add sugar gradually and mix until smooth. Add egg yolks and beat. Mix well. Fold in vanilla, raisins and almonds. Place in cheesecloth and put in mold (clay flowerpot and special mold, if you have one). Cover well and refrigerate for 12 to 24 hours. Remove from mold and decorate with cherries.
Mix all ingredients together in a bowl; pour in pie shell or baking bowl. Sprinkle cinnamon on top. Bake at 350° for 1 hour.
Combine eggs, raisins and vanilla and let stand for 1 hour, covered with plastic wrap. Cream together the butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in the egg-raisin mixture, oatmeal and chopped nuts. Dough will be stiff.
Shape in 1-inch balls. Roll in granulated sugar. Bake at 375° for 6 to 8 minutes.
In a saucepan, combine 2/3 cup sugar, 4 tablespoons cornstarch and salt; stir in milk. Bring to a boil over medium heat. Cook stirring constantly, 1 minute. (Let mixture come to a boil slowly; when cooking after boiling has begun, it will begin to thicken.)
Mix dry ingredients well, then add liquid ingredients. Add nuts and coconut last, stirring in by hand. Grease and flour 9 x 13 dish. Bake at 350° for 30 minutes or longer.
Combine all ingredients in a shallow covered casserole. Bake, covered, at 350° for 3 hours. Remove bay leaf. Serve over a bed of egg noodles or rice.
Salt, pepper and paprika steak on both sides. Place thin slices of	garlic	all over steak. Bake uncovered in a foil lined pan at 350° for about 45 minutes, turning once.
Combine flour, baking powder, and salt in a medium bowl. Mix well. Combine egg, corn, whipping cream and butter. Mix well and stir in dry ingredients. Drop mixture by tablespoons into hot oil (375°). Cook until golden brown, turning once. Drain on paper towels. Serve hot. Yields about 2 dozen.
In pie crust, slice apples, fill up pie crust. Mix sugar, cinnamon, nutmeg and pour mixture over apples. Bake 1 hour at 350°.
Mix graham crackers and butter. Press into a 12 x 16-inch glass pan. Mix pudding and milk. Pour into pan. Let set 5 minutes. Top with Cool Whip. Refrigerate until ready to eat. Yields approximately 8 servings.
Cut pork into 1-inch slices. Shake with mixture of flour, garlic salt, salt and pepper in plastic bag, coating well. Add pork and shallot to heated butter in skillet. Cook for 4 minutes or until brown on 1 side; turn pork. Add mushrooms and rosemary. Cook for 1 minute or until mushrooms are tender. Add mixture of wine and chicken broth. Cook for 3 minutes or until pork is tender. Yield: 3 servings.
Combine evaporated milk and chocolate pieces in top of double boiler. Cook over hot water until chocolate is melted. Serve hot.
Cook apples until they are like applesauce. Add sugar and cinnamon to taste. Take canned biscuits and roll flat in flour into a circle. Place about 2 or 3 tablespoons of apple mixture in the center of each. Fold over and press sides together with a fork. Place in hot oil and fry until brown on both sides. Remove and drain on paper towel.
Mix all ingredients.	Preheat oven to 400°. Bake for 10 minutes. Reduce heat to 350° and bake for 40 to 45 minutes or until pie crust edge is golden brown.
Cook noodles 5 minutes. Drain. Mix with cottage cheese, sour cream, vanilla, butter and sugar. Add cinnamon. Grease 9 x 12-inch pan with butter; pour batter in pan. Sprinkle with more cinnamon and dab corners with a little butter. Bake at 350° for 1 hour.
Put in heavy skillet the potatoes and ham. Add soup, water, onions, salt and pepper. Cover and cook over low heat, turning now and then for about 25 minutes. Remove cover and cook 10 minutes longer, then pour 1/2 cup evaporated milk over the top. Heat until steaming hot, but do not boil. Serves 4 to 6.
Cream butter and sugar. Add eggs, one at a time. Add other ingredients except nuts. Mix thoroughly. Add nuts. Bake 1 hour at 325° in a tube pan that has been greased. Set a small ovenproof container of water in oven during baking for moisture.
Dissolve jello in hot water. Stir in pineapple and blueberry pie filling; set aside to chill in serving dish. After the jello has chilled, combine cream cheese, sour cream, sugar and vanilla; spread this topping over the chilled jello mixture. Sprinkle chopped nuts over the topping.
Saute garlic in butter for 10 to 15 minutes over low heat. Mix remaining ingredients, except shrimp, add to butter and garlic; simmer gently for 15 minutes, stirring constantly. Allow to cool completely and pour over shrimp in a casserole dish with lid. All shrimp should be submerged in marinade. Marinate 2 to 3 hours or up to 3 to 4 days in refrigerator. Place open casserole in 400° oven for 10 minutes, remove and stir thoroughly. Put back in oven for 5 minutes. Shrimp will continue to cook, even when removed from oven. Serve with French bread for dipping. Serves 4 as appetizers.
Heat water to boiling; add ground beef, chopped onion and soup mix. Bring to a boil, then reduce heat. Simmer for 20 minutes. Add vegetables, tomato sauce, tomatoes and orzo. Bring to boil again; season with salt and pepper. Simmer 15 minutes. Let stand awhile before serving for flavors to blend.
Brown chicken lightly in butter and add bean sprouts, onion, celery and green pepper. Cover and cook until onion is transparent. Cool slightly. Spoon chicken into beaten eggs, straining them free of liquid. Add salt. Mix thoroughly. Pour 1/2 cup of mixture into hot fat about 1/2-inch deep. Flatten each cake to 1/2-inch thickness and cook until nicely browned on both sides, turning once. Drain and serve while hot with sauce. Makes 12 cakes.
Blend milk with cocoa thoroughly. Stir in chopped nuts and mix well. Drop by teaspoon onto well-greased cookie sheet. Bake at 350° for 15 to 20 minutes.