HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together in a jar onion powder, garlic powder and pepper. Add thyme and salt, then add marjoram, oregano, rosemary, basil and parsley. Last, but not least, add sesame seed. Secure lid and shake well. Makes one cup.
Cook together the sugars, milk, salt and cream of tartar, stirring constantly, until forms soft ball or until thermometer registers 240°. Remove from heat. Add margarine and vanilla; stir until margarine melts. Beat a minute or two. Add pecans; continue to beat until mixture begins to thicken. Drop quickly onto waxed paper by small spoonfuls. Let cool until firm. Makes about 50 (2-inch) pralines.
Melt morsels with butter over hot (not boiling) water. Remove from heat. Beat in sugar and egg. Sift dry ingredients together. Stir into butterscotch mixture. Add vanilla and nuts. Chill.
Fry bacon or sausage in large pan. Add onion, garlic, potatoes and cabbage. Simmer mixture until it turns light brown. Stir frequently. Pour in chicken broth; add salt, pepper and caraway seed. Cover; simmer until brown.
Beat egg white with 1 teaspoon each salt and water. Combine remaining ingredients. Cover, let rise in a warm place until doubled, 45 minutes to 1 hour. Punch down dough; divide into 12 equal balls. Roll each out with palms of hands on floured surface to form 18 inch long ropes. Twist into pretzel shape, tucking ends under. Place on greased baking sheets. Let rise, uncovered (until puffy), 20 to 25 minutes. Brush lightly with egg white mixture. Sprinkle with caraway seed or coarse salt. Bake at 425° until well browned, 12 to 15 minutes. Good served warm with cheese sauce.
Place chicken breasts in 8 x 12-inch baking dish. Pour salad dressing over chicken. Bake uncovered at 400° for 20 minutes.
Sift cocoa and sugar together. Add milk and stir well. Place over fire. Bring to boiling point and boil gently until a little dropped in cold water forms a soft ball. Do not stir during the boiling process. Remove from fire. Add butter or oleo and let cool. Add vanilla and chopped nuts. Beat until creamy. Pour into buttered pan and mark into squares before it hardens.
Pare potatoes. Cover with water. Add 1 teaspoon salt. Cook, covered, for 10 to 15 minutes. Drain. Cool and chill. Blend together mayonnaise, sour cream, celery and onion. Add bacon. Stir in salt and pepper. Gently fold in potatoes. Chill. Serves 6.
Beat eggs and milk slightly. Add well blended dry ingredients. Add carrots and mix well. Pour into pie pan lined with unbaked pastry. Bake in hot 450° oven for 10 minutes or until set. Cool and top with whipped cream or Cool Whip.
Mix all together and bake in a large covered casserole for 5 hours at 250°. Do not peek or raise cover during baking. Bake for a full 5 hours.
Salt and pepper meat. Brown meat in Crisco. Take meat out. Saute the onions into the rest of Crisco. Add 4 Tbsp. flour, mixing well. Add water in which bouillon cubes or granules have been dissolved. Place meat in baking dish and pour bouillon mixture on top. Cover and bake at 325°F for 2 hrs. This makes its own gravy and is great served with mashed potatoes. Serves 6 - 8.
Cook broccoli	5 to 10 minutes; drain well.	Mix all ingredients except crumbs. Pour	into buttered 1 1/2-quart casserole dish. Sprinkle	cracker crumbs on top and dot with margarine.	Bake 45 to 50 minutes at 350°.
Beat eggs. Add sugar, butter, buttermilk and vanilla. Mix well. Stir in coconut. Pour into pastry shell. Bake at 350° for 45 minutes or until set.
Spread about a teaspoon of cream cheese on each ham slice. Roll lengthwise. Place the olive on top of the roll with a toothpick. Chill before serving with fresh vegetables.
Mix chicken, celery and shells together. Make dressing with remaining ingredients. Mix dressing with chicken mixture. Sprinkle with Parmesan cheese. Let stand for 3 hours before serving.
Cut jelly roll in thin slices. Line punch bowl. Be sure you can see red layer on sides of bowl. Cover thinly with strawberry topping. Layer with pudding, then Cool Whip, few cherries and nuts until bowl is full. Makes a large bowl.
Mix all ingredients together and bake in a 1-quart greased casserole dish for 1 hour at 350°.
In large bowl stir together flour, sugar, nuts, butter and egg until crumbly. Set aside 1 1/2 cups of this mixture. Press remaining crumb mixture into the bottom of a 13 x 9 x 2-inch greased baking pan. Spread jam over the top. Sprinkle with chocolate chips. Crumble remaining mixture over the top. Bake 40-45 minutes at 350°. Cool and cut into bars.
In a 12-inch Dutch oven, brown ribs (fat side down) for 30 minutes. Discard drippings. Add	onions, garlic, beef broth, steak sauce, marjoram, peppercorns, bay leaf and 1 cup water. Bring to a boil and then simmer, covered, for 2 hours. Remove meat and skim fat from Dutch oven. Mix flour with 1/2 cup water. Stir into Dutch oven and boil for 3 minutes. Pour over ribs.
Cream the egg and sugar. Add rest of ingredients and mix well. Bake in greased pie pan at 375° for 30 to 35 minutes or until golden brown. Serve with whipped cream or ice cream.
Melt chocolate chips and shortening over hot (not boiling) water and pour half into an 8-inch square pan that has been lined with foil. Refrigerate until firm.
Mix all ingredients together. Boil and dry hot dogs before dipping in mixture. Fry in hot oil on medium-high until browned.
Drain juice from pineapple and use as part of the 2 cups of cold water to prepare the jello. After jello slightly sets, add the rest of the ingredients.
Boil chicken with salt and pepper. Save broth. Pull bone off chicken. Boil vermicelli in chicken broth. Cook broccoli as directed on package (but add no salt). Drain broccoli.
Lightly grease an 8 x 8-inch square baking dish. Spread mustard evenly on bread. Cut bread in small squares. Place in bottom of baking dish. Crumble corned beef over bread. In mixing bowl, mix sauerkraut, soup, water and relish until well blended. Spoon over corned beef; cover dish loosely with waxed paper and microwave 6 to 8 minutes. Remove waxed paper and place cheese on top to cover. Microwave on High 1 minute or until cheese is melted. Let stand uncovered for 5 minutes, then serve. Makes 4 servings.
Beat margarine, sugar, milk and vanilla. Add eggs. Beat well. Add coconut. Pour in deep pie shell. Bake at 350° for 1 hour.
In mixing bowl, cream butter and sugar. Add eggs and beat. Beat in bananas and vanilla. Add dry ingredients to creamed mixture alternately with buttermilk. Stir in pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes; remove to cool completely.
Brown beef in shortening. Add salt, tomatoes, sugar, vinegar, onion and bay leaf. Simmer, covered, for 2 hours. Add pepper last 10 minutes. Serve with rice or noodles.
Mix shortening and sugar in a large bowl. Add bananas and eggs to mix. Combine flour, salt and baking soda to ingredients. Bake at 350° for 50-55 minutes. Makes 2-2 1/2 loaves of bread.
Blend eggs and sugar. Add other ingredients; stir well. Spread on well-greased and floured cookie sheet and bake at 375° for 15 minutes. Cool on waxed paper. Place another sheet of waxed paper on top; roll up and cool for 45 minutes. Make filling while cooling.
Cook celery in small amount of boiling salted water until crisp done (about 8 minutes). Drain and mix with next 3 ingredients in a 1-quart casserole dish. Toss the bread crumbs, almonds and butter and sprinkle over casserole. Bake in 350° oven until bubbly.
Mix sausage, bread crumbs and eggs with hands and roll into balls. Fry in skillet until golden brown. Drain and put in crock-pot. In bowl, mix remaining ingredients and pour over meatballs. Simmer in crock-pot for 1 hour.
Blend cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter and line the bottom of an 8 or 9-inch ungreased spring-form pan.
Boil chicken and debone. Place deboned chicken in 9 x 13-inch casserole dish. Drain mixed vegetables and place on top of chicken. In a medium bowl, mix soup and chicken broth. Pour over chicken. In another bowl, mix Bisquick, butter and milk and pour over chicken. Bake for 1 hour at 350°.
Combine cream of chicken soup and sour cream over low heat. Melt butter in frypan, add stuffing mix to butter. Lay broccoli, then soup mixture, then stuffing mix in a rectangle baking pan. Bake at 350° for about 35 minutes or until stuffing is browned.
Cook and stir chicken, onion, and pepper strips in oil until lightly browned. Add all other ingredients except rice. Bring to a boil, reduce heat and simmer 5 minutes Serve over rice.
Preheat oven to 375°. Unfold pastry; roll to 15 x 10-inch rectangle. Place in a 15 x 10 x 1-inch jelly roll pan. Beat cream cheese, powdered sugar, egg and vanilla in small mixing bowl at medium speed of mixer until well blended. Stir in 1/2 cup pecans. Spread cream cheese mixture over pastry to within 3 inches from outer edges. Make 2-inch cuts at 1-inch intervals on long sides of pastry. Crisscross strips over filling. Bake for 25 to 30 minutes or until golden brown. Cool. Drizzle with glaze. Sprinkle with remaining pecans.
Mix all vegetables with 1/2 cup salt. Let stand overnight. Drain. Put spices into a bag. Add to vegetables all other ingredients. Simmer for 25 minutes. Pack into jars and seal.
Cook noodles until almost done. Brown ground beef; drain and add other ingredients, except cheeses. Cover; simmer for 15 to 20 minutes. Fill greased pan by alternating noodles, Mozzarella cheese, sauce/beef mixture and Parmesan cheese. Bake at 375° for 20 to 25 minutes.
Break cake into bite-size pieces; stir in pie filling. Reserve enough Cool Whip (about 1/2) to spread on top. Then add rest of Cool Whip to cake and pie filling. Put in 9 x 13-inch pan; top with reserved Cool Whip and chopped nuts, then chill. Gets better by second day.
Mix flour, paprika, dry mustard, salt, pepper, and garlic powder in a plastic bag. Shake chicken pieces in flour mixture, one piece at a time. Lay in a single layer on baking pan that has been greased with margarine. Dot with more margarine. Bake at 350° for 45 minutes, turning over once. Turn oven up to 450° and bake 10-15 minutes longer until chicken is brown and bubbling.
In a medium bowl combine flour and salt. Using a pastry blender or two forks, cut in the shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push the moistened mixture to the side of the bowl. Repeat using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough in a ball. Makes one 9-inch pie.
Combine in one bowl the grated raw apples with egg. Mix well. Add sugar and cooking oil. Stir. Add nuts, vanilla and cinnamon, stirring well. Sift together flour, baking soda and salt. Add to first mixture and blend well. Turn into greased oblong pan. Bake in a preheated oven for about 40 minutes or until done.
Sift dry ingredients and 2 tablespoons of the sugar altogether. Work in butter with processor until like corn meal. Put in an 8-inch square, ungreased pan and pat the above mixture up on sides and bottom of pan. Put peach halves over pastry. Sprinkle cinnamon and remaining sugar over peach halves. Bake at 400° for 20 minutes. Mix 2 eggs and cream together and pour over peaches and pastry. Bake for 20 or 30 minutes longer. Serve warm or cold. Serves 6 or 8.
Cook macaroni per directions. Cool with cold water; drain. Put in a bowl. Slice cucumber and carrots into bowl. Put Miracle Whip in. Mix together. Refrigerate.
Place cooked, cleaned spinach in water (or may steam same). Drain thoroughly and chop coarsely. Add cheese, onion, cream and 4 tablespoons butter. Arrange in shallow baking dish and sprinkle with crumbs mixed with	remaining butter. Bake 10 to 15 minutes at 350°. Serves 6 to 8.
Combine potato, vanilla and butter. Work in powdered sugar until stiff, then roll out like pie dough. Cover with creamy peanut butter and roll up jelly roll style. Slice into 1/2-inch pieces.
Mix together first 5 ingredients. Add butter (melted) and mix well. Press into well-greased 9 x 13-inch pan. Bake 10 minutes at 350°.
Preheat oven to 375°. In a small bowl, mix butter, brown sugar and corn syrup; blend well. Pour into a round cake pan. Sprinkle pecans in pan on top of other ingredients. Dip each breadstick coil in cinnamon and sugar. Lay buns on top of syrup-pecan mixture. Bake for 19 to 24 minutes. Cool 1 minute and invert onto serving pan.
Saute broccoli in oil for 5 minutes. Sprinkle with salt. Cover with wine and simmer until tender. Drain. Sprinkle with butter and cheese. Serves 4 to 6.
Boil pasta. Toss with olive oil so pasta doesn't stick together. Mix with cucumber, onion and pimento.
Combine all ingredients in large bowl. Fold together gently. Refrigerate. Serve in a pretty crystal bowl. (Bananas can be added if you like.)
Butter a 9-inch tube pan. Line with waxed paper. Butter again. In a large size bowl, combine eggs, sweetened condensed milk, mincemeat, fruits and nuts; mix well. Add corn flake crumbs (only corn flake crumbs will do) and baking soda; blend well. Turn into prepared pan. Bake in a slow (300°) oven 2 hours (or until a cake tester comes out clean). Cool in pan for 5 minutes. Turn out of pan; remove paper. Cool. If desired, decorate with glazed cherries. To store, wrap well in aluminum foil and refrigerate or freeze.
Preheat oven to 350°. In a large bowl, stir all ingredients until well mixed. Drop from a teaspoon onto an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Cool on cookie sheet for about 5 minutes, then remove to rack to finish cooling. Makes about 3 1/2 dozen 2 1/2-inch cookies.
Heat milk over medium heat until film forms. Melt shortening in milk. Let cool to room temperature. Sprinkle yeast over water in large bowl. Stir until dissolved. Add sugar, salt, shortening and milk mixture. Mix well. Add 3 cups flour. Beat at medium speed for 2 minutes. Beat in remainder of flour. Mix well. Cover with towel. Let rise in warm place until double in bulk, about 30 minutes. Grease a 9 x 5 x 3 loaf pan. With a wooden spoon, beat hard 25 strokes. Put in pan. Cover with a towel. Let rise to top of pan (30 minutes). Bake at 400° for 40 to 50 minutes until it sounds hollow. Remove from pan and cool. Makes 1 loaf.
Trim tops off 4 large tomatoes. Slice into halves. Mound your favorite dressing on each half. Arrange on an oiled baking dish. Top with Parmesan, Cheddar or Swiss cheese slices. Bake at 400° for 15 minutes. Makes 8 servings.
Mix the first 4 ingredients together and pour over the crackers. Mix well and let set for at least 1 hour.
Mash and drain potatoes. Add 3/4 stick butter or oleo, eggs, cinnamon, milk, sugar and cornstarch. Mix well. Put in baking dish and bake at 400° for 15 to 20 minutes. Add topping.
Prepare pasta according to package directions; drain. Meanwhile, heat a large skillet over medium-high heat. Add oil and saute garlic for 1 minute, or until just golden; do not brown. Add chicken broth and lemon juice; bring to a boil. Add shrimp and cook until pink, about 3 minutes. Reduce heat to low, add Parmesan cheese, cream and lemon peel; cook about 3 minutes to thoroughly heat, but do not boil. Season with salt. Combine shrimp mixture and chopped cilantro with the angel hair pasta; toss to mix. Serve immediately.
Saute onions and zucchini in butter or margarine until tender. Add remaining ingredients. Cover and simmer 15 minutes. Suitable for freezing.
Mix flour and salt; add the liquid and knead until firm. Place in plastic bag. This is an inexpensive product and keeps little hands busy!
Preheat oven to 325°. In a mixing bowl, beat sugar, shortening and 1/2 cup margarine together until light and fluffy. Beat in eggs, one at a time. Sift flour, baking soda and salt together and alternately stir in with buttermilk. Stir in 1 tablespoon of lemon rind and the lemon juice. Pour into a greased 9-inch pan. Bake for 1 hour and 15 minutes or until toothpick (when stuck in center of cake) comes out clean. Cool for 10 minutes, then remove from pan.
Cut steak into cubes and coat with flour and paprika. Brown meat in oil and transfer to 14 x 10 x 2-inch pan. Add onions.
In large bowl, combine sugar, salt, butter, cream cheese, almond extract, vanilla and egg yolk; blend well. Stir in flour until well blended. Chill dough for 30 minutes. On lightly floured surface, roll out dough, a third at a time to 1/8-inch thickness. Cut into desired shapes with lightly floured cookie cutters. Place cookies 1-inch apart on ungreased cookie sheets. Brush with slightly beaten reserved egg white and sprinkle with colored sugar, if desired. Bake in a preheated 375° oven for 7 to 10 minutes or until golden brown. Cool completely. Frost and decorate, if desired. Yield: 5 to 6 dozen cookies.
Cook onion, garlic and oregano in oleo until tender; stir in soup. Cut zucchini lengthwise, scoop out pulp and seed, leaving 1/4-inch shell. Chop pulp and seeds. Brown meat, add 1/4 cup sauce, pulp, bread crumbs and salt. Spoon into shell and put in baking dish. Pour on remaining sauce. Cover, bake at 350° for 40 minutes. Uncover. Top with cheese.
Sift all dry ingredients. Add mayonnaise, water and vanilla. Mix well and pour in loaf or Bundt pan. Bake at 350° for 35 minutes.
Brown beef and drain fat. Stir in chili seasoning, tomato sauce and kidney beans. Pour into a 2 quart casserole. Prepare muffin mix according to package directions. Spread batter over chili. Bake at 350 degrees for 35-40 minutes or until center is firm. Top with cheese and bake 5 minutes, or until cheese melts. Makes 6 servings.
Brown beef and onion in frying pan, stirring occasionally. Season with salt and pepper. Combine meat, cooked macaroni and tomatoes (broken in pieces) and turn into a 2-quart casserole. Cover and bake in a moderate oven (350°) for 45 minutes. Makes 6 servings.
Mix Jell-O, water, sugar and cornstarch. Cool until thick. Add sliced berries. Mix Cool Whip, cream cheese and powdered sugar. Whip together. Spread over crust and pecans. Add berry mix. Cool for 2 hours.
Finely chop frozen cherries, reserving juices (3 cups chopped fruit). In an 8 to 10-quart kettle or Dutch oven, combine cherries, reserved juice, apple and lemon juice. Add pectin; mix well. Bring mixture to a boil (full rolling boil); stir in sugar. Bring again to a full boil, stirring often. Boil hard, uncovered, 1 minute. Remove from heat; quickly skim off foam with a metal spoon. Makes 5 pints.
Soak cucumbers in lime water 8 hours or overnight. Drain and rinse in cold water several times.
Mix together first 4 ingredients. Sift remaining ingredients together. Add to first mixture and form into small balls. Roll in granulated sugar; place 2 inches apart on greased cookie sheet. Bake at 350° for 12 minutes. Makes 5 dozen.
Mix well. Pour in well buttered and floured pie plate. Bake at 325° for 40 to 50 minutes.
Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened (about 10 minutes). Add coconut and pecans. Beat until thick enough to spread. Great for German Chocolate Cake.
Cut steak into small strips and brown in butter. Add broth, garlic and paprika. Cover and simmer 30 minutes. Add sliced onions and peppers. Cook about 15 minutes. Start cooking rice. Blend cornstarch, water and soy sauce. Add to meat and vegetables and cook about 2 more minutes. Add tomatoes and cook 3 to 5 minutes more. Serve over rice. Serves 4.
Bake one crust. In skillet melt butter and saute onions and bell pepper. Add crawfish and cook 5 to 10 minutes. Add one can cream of mushroom soup and one tablespoon flour. Pour into baked crust. Add raw pie crust on top. Bake at 350° until brown.
Mix chopped onions, corned beef and everything else and form into a ball. Refrigerate overnight or longer if necessary. After ball is formed, you can garnish by rolling in finely chopped pecans.
Beat eggs until light. Add brown sugar and beat well. Blend in flour, nuts, orange slices (which have been cut up) and vanilla. Turn into buttered baking pan. Bake at 350° for 35 minutes. Cut into squares while warm. Lift out on waxed paper. Dust with powdered sugar.
Cook and stir rice and onion in oil in a 10-inch skillet until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 30 minutes, stirring occasionally, until rice is tender.
Slice squash and cook with onions in water until soft. Drain. Add crumbs, butter, almost all of the cheese and eggs. Season with salt and pepper. Add cream and mix in with squash mixture. Pour into buttered casserole dish. Sprinkle with remaining cheese. Bake at 450° until done, about 25 to 30 minutes.
Combine everything; spoon into a 10 x 6-inch dish. Cut dough into 4 long and 8 long strips. Place strips over casserole in a lattice design. Brush lightly with mayonnaise. Bake at 350° for 35 to 40 minutes.
Mix ingredients in the order given. Pour into greased 2-quart casserole dish and bake at 350° for 40 minutes. Top with additional buttered crumbs and bake 20 minutes longer or until center is firm.
In small bowl combine brown sugar, butter, flour and cinnamon; mix with fork until crumbly. Makes one cup streusel. Set aside.
Mix 1 cup of butter and 1/2 cup sugar. Stir in 1/2 cup light corn syrup, 2 egg yolks and 2 1/2 cups of flour. Chill. Roll into 1 inch balls. Dip into slightly beaten egg whites and then roll in nuts. Place on greased baking sheet. Press candied cherry halves into centers. Bake in 325° oven 20 minutes. Makes 4 dozen.
Beat together eggs, milk, condensed milk, sugar, margarine and salt. Then add sweet potatoes. Bake at 375° for 1 hour.
Add chicken pieces to skillet sprayed with cooking spray. Sprinkle with taco seasoning and stir over medium heat. Add taco sauce and onion flakes and stir. Reduce heat to low and simmer until all liquid is cooked into meat. Remove from heat and chill slightly. Combine this with remaining ingredients. Stir until thoroughly mixed. Chill for a few hours before serving. Can serve on tortillas or on lettuce leaf. Garnish with tomatoes and fat-free cheese.
In a 2-quart baking dish, saute garlic in butter on High for 2 minutes. Combine parsley, salt, cayenne pepper, onion powder, black pepper and bread crumbs together in a flat dish. Dip chops into garlic butter, then roll in seasoned bread crumbs. Place in baking dish. Sprinkle remaining bread crumbs over chops. Cover with wax paper and microwave on High 15 minutes. Turn chops over and microwave 15 minutes or until well done.
Blend pretzels, butter and sugar together. Press into 13 x 8 pan sprayed with nonstick spray. Bake 7 minutes at 400°. Let cool. Blend cream cheese, 1 cup sugar and whipped topping. Spread over cooled crust and chill. Make sure this layer is sealed up to sides of dish to keep gelatin from going down into the pretzel layer. Dissolve gelatin in boiling water. Add strawberries and pineapple. Chill. Spread over cheese mixture. Chill.
Heat olive oil in large skillet. Add shallots and garlic; reduce heat to medium-low. Saute until soft and transparent. Add tomatoes; cook 5 minutes more. Stir in tomato paste, Cajun spices and wine and bring to boil. Lower heat and simmer. Add shrimp and simmer 5 more minutes. Toss cooked pasta with sauce.
Mix all ingredients adding pecans last. Pour into unbaked pie shell. Bake 15 minutes at 400°, then reduce heat to 350° and bake 30 to 35 minutes or until knife blade comes out clean.
Mix together and refrigerate until ready to use. I use sliced carrots, celery, sweet potatoes, broccoli, cauliflower, green pepper, radishes, turnips or any other desired vegetable.
Brush lamb chop with olive oil, then roll in garlic and rosemary. Put on grill until done.
Mix well together. Cover and chill several hours. Serve with crackers. Makes approximately 1 1/2 cups. Can be made into a ball and rolled in additional pecans.
Preheat oven to 350°. In small bowl, beat eggs and sugar. Add pineapple and mix well. Place in 8-inch square baking dish. In a medium skillet, melt oleo. Add bread and cook until cubes are browned, stirring occasionally. Place bread evenly over pineapple mixture. Bake for 30 minutes. Makes 8 servings.
Chop fine anchovies, eggs, parsley and garlic. Blend all ingredients and chill. Makes over 1 quart.