HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop together; cauliflower, broccoli and onions. Mix sugar and vinegar. Mix vegetables with sugar and vinegar sauce mixture. Marinate in refrigerator overnight. Before serving add mayonnaise and bacon. Mix.
Combine cranberries, water and sugar. Cook until cranberries pop and continue to cook 5 minutes. Pour over gelatin; let cool. Then add celery, apples, nuts and salt. Chill until set.
Mix together and roll into teaspoon size balls. Bake on cookie sheet for 10 to 15 minutes at 350°. Makes 50 to 60 balls.
Cream shortening or oleo and sugar until fluffy. Add egg yolks, one at a time. Beat thoroughly. Add dry ingredients alternately with milk and vanilla to creamed mixture, beating until smooth. Fold in stiffly beaten egg whites. Bake in moderate oven (350°) for 25 minutes in a 9 x 13 x 2-inch pan or two 9-inch round layer pans.
Halve hard-cooked eggs lengthwise; remove yolks and mash with a fork. Stir in mayonnaise, vinegar, mustard and the salt. Stuff egg whites with yolk mixture. Garnish with paprika. Makes 12 servings.
Put first 5 ingredients in casserole; mix well. Combine flour and margarine and add milk. Spread over pie. Bake in 375° preheated oven for 45 minutes.
Mix Jell-O and water. Immediately stir in can of cherry pie filling; set until solid.
Drain corn reserving 2 tablespoons liquid. Combine reserved liquid and cream cheese in saucepan. Heat and blend until smooth. Stir in remaining ingredients.
Cook frozen spinach and drain well. Combine eggs, milk, Feta cheese, Ricotta, salt and pepper. Heat oven to 375°. Combine together in pie crust. Add Mozzarella cheese to top. Cook for 35 minutes.
Cut heavy stems from the parsley and wash well. Let soak awhile to clean. Mince parsley fine and save sprigs for garnish.
Mix ingredients with wire whisk and add to potato mixture. Mix well. Refrigerate until cooled.
Grease a 9 x 13 x 2-inch pan. Sprinkle coconut in first, then the nuts. Mix cake according to package and gently pour over nuts. Mix together margarine, cream cheese and powdered sugar. Pour over cake batter. Bake in 350° oven for 40 minutes.
Place spinach in large salad bowl; set aside. Cook bacon in saucepan until crisp. Add onion and mushrooms; saute until tender. Stir in next 5 ingredients. Cook thoroughly until well heated, stirring constantly. Pour hot mixture over spinach and toss lightly. Serve immediately.
Combine all ingredients in a large saucepan. Cook slowly for 45 minutes or until it jells on spoon. Skim, pour into containers and seal. Makes about 1 quart.
In pitcher, combine the V-8 juice, orange and grapefruit juice and honey. Pour over ice. If desired, garnish with a celery rib.
Mix water and cornstarch together and cook until thick; set aside to cool. Cream butter, sugar and vanilla together; add to cooled cornstarch mixture. Beat with electric mixer until it looks like whipped cream. This will frost a 2 layer (9-inch) cake.
Mix flour with baking soda. Combine butter, sugars and pudding mix in a large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in oats and raisins. (Batter will be stiff.) Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2-inches apart. Bake at 375° for 10 to 12 minutes. Makes about 5 dozen.
Makes 2 (9 x 5-inch) loaves. Mix all dry ingredients except sugar together in a bowl. In a separate bowl, cream sugar and oil. Add beaten eggs, pumpkin and water. Combine all ingredients together; pour mixture into loaf pans. Bake at 350° for 1 hour.
Put sugar, corn syrup, 1/2 cup water, salt and peanuts in a 2-quart saucepan or casserole. Cook on High (maximum power) for 5 minutes; stir. Cook on High (maximum power) for 13 to 15 minutes or until the syrup separates and threads. This is the hard crack stage or 300° on a candy thermometer. Check temperature with thermometer several times during the last few minutes. Don't leave thermometer in oven while cooking.
Blend together with prayer and Bible study. Keep cool. Serve generously. Serves everyone.
Mix all ingredients. Chill for 2 hours. Roll out and cut doughnuts. Fry in hot oil.
Mix chopped chicken and all of ingredients, except Doritos. Heat. Also, add 1/2 can of chicken broth or milk. Crush Doritos and pour 1/2 of bag in bottom of long casserole dish. Pour heated mixture over chips. Top with remaining chips and brown a little in the oven. Good served with salad and Ranch Style beans.
Mix butter, sugar and flour together. Add nuts and vanilla. Mix well. Roll into small balls. Bake in slow oven at 300° for 30 to 40 minutes. As soon as they come out of the oven, roll in powdered sugar. This forms a sort of icing.
Let raisins and water stand for 5 minutes. Mix together other ingredients, then add raisins. Fill muffin pans 3/4 of the way full. Bake at 400° for 25 minutes. Makes 12 to 16 muffins.
Mix all ingredients in a blender and bake in buttered casserole at 350° for 1 hour.
Grind all ingredients together, two, maybe three times. Mix well. Put in covered container in refrigerator for about three days so flavors can blend. Divide into 10 (1-pound) packages and freeze. Yields 10 pounds.
Saute celery and onion in frying pan until they are soft. Add meat and brown thoroughly (drain off fat).
In saucepan, stir together sugar, cornstarch, flour and salt. Gradually add milk. Cook; stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir about 1 cup of mixture into egg yolks. Return all to saucepan. Return to heat. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in peanut butter until smooth. Pour into pastry shell; cool. Cover and refrigerate. Garnish with whipped cream or topping.
Mix cake mix as directed on box. Spray cookie sheet with Pam and put a piece of waxed paper on cookie sheet and spray with Pam. Pour a thin layer of cake mix on cookie sheet and bake at 350° for 10 to 20 minutes. Take out of oven and sprinkle with confectioners sugar and roll up in dish cloth to make a log. Put in refrigerator to cool. Mix confectioners sugar, cream cheese, flavoring and food coloring in a bowl. Take log out of refrigerator, unroll, put filling in log and roll back up. Cover with foil and put back in refrigerator. Makes 3 logs.
Mix ingredients well. Make 8 individual patties and roll in cracker meal. Fry in deep fat until golden brown.
Dissolve jello in boiling water; cool. Blend milk, cream cheese and mayonnaise until smooth. Fold in pineapple. Pour into pan or mold. Refrigerate until firm.
Place fish in pan. Surround with vegetables. Pat fish with butter. Sprinkle on garlic salt, soy sauce, tarragon, bread crumbs and grated cheese. Seal whole dish with foil. Bake 30 minutes at 450°.
Combine soy sauce, garlic and ginger in shallow pan. Add the pork and let it marinate, covered, for 1 hour, turning several times. Drain and pat dry. Spread honey on one plate and sesame seed on another. Roll pork first in honey, then sesame seed until completely coated. Roast in roasting pan for 20 minutes or until no longer pink at the thickest part. Slice thinly on the diagonal. Serves 3 to 4.
Combine vegetables, soup, 1/2 cup cheese, sour cream and 1/2 can onions. Pour in a 1 1/2-quart casserole dish. Cover and bake in a 350° preheated oven for 30 minutes. Remove from oven. Add rest of cheese and onion. Return to oven and cook uncovered for 5 to 10 minutes or until vegetables are cooked.
Mix all ingredients and chill 3 to 4 hours or overnight. Drop about 1 teaspoon of mixture on lightly greased cookie sheet about 2-inches apart. Bake at 350° for about 8 minutes. Let cook about 5 minutes before removing from cookie sheet. Yields 3 to 4 dozen.
Heat oven to 350°. Place cooked macaroni, cheese, salt and pepper in alternate layers in buttered oblong baking dish (or 9x13) ending with layers of cheese on top. Pour milk over all. Sprinkle with paprika. Bake 35 to 40 min, or until golden brown on top. Serve hot from baking dish, garnished if desired with parsley sprigs, pimento strips or pepper rings. 6 to 8 servings.
Brown pork chops in oil. Sprinkle with Lawry's salt and set aside. Parboil potatoes; peel and slice into large, shallow baking dish, sprayed with Pam. Finely chop green pepper and onion. Mix onion, green pepper, mushroom soup, Cheddar cheese soup, milk and Lawry's salt and pepper. Pour over potatoes in dish. Place pork chops on top of potato mixture. Sprinkle bread crumbs over top. Bake at 350° until done, about 35 to 45 minutes.
Mix corn bread, buns, celery, onion, salt and pepper with broth (mixture will be real soupy). Let stand overnight in refrigerator. Remove from refrigerator and add eggs and butter. Bake at 325° until brown (not covered).
In a bowl, thin mayonnaise with Italian dressing. Add remaining ingredients except peanuts. Toss to coat with dressing. Add salt and pepper as needed. Sprinkle peanuts over top just before serving.
Separate buns and place in oblong baking dish with brown side up. Melt butter and pour over buns. Beat eggs, sugar, milk and vanilla together and pour over buns. Bake at 350° for 30 minutes.
Combine first 4 ingredients together in a nonstick pan and brown. Combine soup, water and Worcestershire sauce. In a 9 x 12-inch loaf pan, place cut cabbage pieces. Cover with turkey mixture. Sprinkle rice over mixture and add the tomato soup mixture. Cover with foil and bake at 350° for approximately 1 hour.
Cream shortening and extract together. Add sugar and eggs one at a time, beating thoroughly after each addition. Add alternately dry ingredients and milk. Drop by teaspoon onto a greased cookie sheet. Flatten top with back of spoon and sprinkle with a mixture of cinnamon and sugar. Bake at 375° for 10 minutes. For variety you may add chocolate, peanut butter or butterscotch chips.
Preheat oven to 350°. Combine 1 can of drained pineapple, 1 can of pineapple with juice, and cheese in a bowl.	Mix well. Mix flour and sugar and add to pineapple cheese mixture. Pour into 2 quart casserole. Sprinkle with cracker crumbs and drizzle with margarine.	Bake for 30 minutes or until brown on top.
Line a buttered 9 x 13-inch pan with bread. Top with chicken, mushrooms and water chestnuts. Dot with mayonnaise; top with cheese slices. Combine eggs, milk and salt; pour over all. Mix soups and spoon over. Cover with foil; refrigerate overnight. Bake at 350° for 1 1/2 hours. Uncover; top with 1 cup bread crumbs. Brown 15 minutes longer. Can substitute turkey or ham.
Cut chicken into bite-size pieces and saute in 2 tablespoons oil until no longer pink. Add broth, tomatoes and broccoli. Bring to a boil over high heat. Add orzo; reduce heat, cover and simmer 10 to 12 minutes. Add salt, pepper and basil. Stir in. Cover with cheese and continue cooking until melted. Serves 4 to 6 people.
Cream butter and sugar. Add eggs and bananas. Mix with electric mixer. Add flour, milk and soda. Blend. Do not overmix. Fold in nuts. Bake in two greased loaf pans for 45 minutes at 350°.
Mix sugar, flour and cocoa. Beat with egg yolks and milk. Cover over medium heat, stirring until thick. Stir in margarine and 1 tablespoon vanilla. Pour into pie plate or casserole dish. Set aside. Beat egg whites and add sugar and 1 teaspoon vanilla. Pour on top of pudding. Brown at 350°.
Mix all dry ingredients; stir in pumpkin, oil, eggs and nut mixture. Pour in greased and floured loaf pans. Makes 2 loaves. Cook at 350° for 1 hour or until done.
Cook sausage in a 12-inch skillet over medium heat for 2 minutes. Add onion; cook, stirring occasionally, until tender (about 3 minutes). Add rice; mix well. Stir in remaining ingredients except for green pepper. Bring to a boil, reduce heat, cover and simmer 20 minutes until liquid is absorbed. Stir in green pepper; let stand 5 minutes. Serve with additional picante sauce. Makes 6 to 8 servings.
Combine cake mix, Cool Whip and egg until thoroughly blended. Sift powdered sugar on waxed paper, then drop mixture by teaspoons into powdered sugar and roll to coat. Bake at 350° for 10 to 15 minutes or until light brown.
Whip the whipped cream; add the cream cheese. Mix pineapple, marshmallows and cherries and add to whipped mixture. Chill 24 hours.
Fry bacon, crumble, add onion and pepper and thyme. Saute until tender. Add other ingredients, simmer 15 - 30 minutes and serve over cooked rice.
Cook sausages; drain well. Mix all other ingredients together until cheese melts. Put about 1 spoon of mixture on 1 slice of bread. Add 1 teaspoon pizza sauce on top. Sprinkle with Parmesan or Mozzarella cheese. Freeze on cookie sheet. Put in bags to keep frozen until needed. Take out of freezer, put on cookie sheet and heat at 400° for 10 minutes.
Mix cake according to directions. Grease and flour a 9x13 inch pan. Bake one half of cake mixture in 350° oven for 15 minutes. In sauce pan (over low heat) melt caramels with butter and milk. Remove cake from oven and pour sauce mixture over half baked cake. Top with chocolate chips and pecans. Pour second layer of cake batter over top and return to oven. Bake 20 minutes at 350°.
Mix Eagle Brand and lemon juice first. Add pineapple, pecans and Cool Whip. Mix all together. Pour into graham cracker crust and chill.
Melt margarine, pecans and coconut. Put in bottom of greased and floured Bundt pan. Put next 7 ingredients in large bowl. Beat 2 minutes on medium speed. Spoon batter into pan. Bake in 350° preheated oven for 45 to 50 minutes.
Arrange chicken in baking dish. Place a slice of cheese on each piece of chicken. Cover with soup and pour melted margarine over all. Top with stuffing mix. Bake, uncovered, at 250° for 2 hours. Serves 6.
Spread refried beans in bottom of 9 x 9-inch pan. Mash up avocados; adding lemon juice, garlic salt, salsa and Miracle Whip. Spread that mixture on top of refried beans. Next, layer of sour cream. Over sour cream, pour all the salsa. On top of salsa put chopped green onions, chopped tomato and chopped black olives. Chill in refrigerator. Serve with chips. Do not make ahead of time.
Combine gelatin, pecans and coconut. Stir in milk and vanilla; mix well.	Chill one hour.
Melt chocolate and margarine over hot water and blend. Gradually add sugar, then eggs and beat well. Add flour gradually, mixing just until it disappears. Add nuts and vanilla. Pour into two 8 x 8 x 2-inch pans which have been greased and paper lined. Cook 25 to 30 minutes at 350°. Cut each pan into 16 squares. Let stand 5 minutes before tuning out to cool. Makes 32 servings.
Mix above ingredients in bowl. Place 6 to 8 (depending upon size) boneless, skinless chicken breast halves in single layer in baking pan. Pour marinade over chicken. (Optional: Sprinkle 1 cup light brown sugar over chicken and then pour 1 cup white cooking wine over top.) Bake 40 to 50 minutes or until chicken is done in 350° oven.
Mix flour, soda, sugar, baking powder and cocoa in bowl. Stir thoroughly, then add water, mayonnaise and vanilla. Stir enough to mix. Bake at 350° for 35 minutes in two 9-inch layer pans or 1 hour in tube pan. Pans should be greased and floured. Cool cake.
Combine cranberries and sugar; mix well to dissolve sugar. Drain and reserve liquid from oranges and pineapple. Add fruit and coconut to cranberries. Sprinkle gelatin over 3/4 cup combined juices to soften. Heat over medium temperature to dissolve gelatin. Add to fruit. Fold in sour cream. Whip the cream and fold into fruit mixture. Place in 2-quart mold. Chill overnight.
Dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups; add to gelatin, stirring until slightly thickened. Remove unmelted ice.
Mix all ingredients together. Put in a 9 x 13-inch cake pan; bake at 350° for 40 minutes.
Preheat oven to 375°. In a large bowl, combine flour, granulated sugar, baking powder, 1/2 teaspoon cinnamon and salt. In another bowl, beat egg with milk, then stir in apple and melted butter. Add all at once to flour mixture and stir until just moistened. Spoon batter into a greased muffin tin(s), filling each cup about 2/3 full.
Preheat oven to 350°. Pour oil into large baking pan. Tilt pan to cover with oil. Place remaining ingredients in pan; stir with fork until well blended and scrape sides of pan. Spread batter evenly and bake for 35 to 45 minutes. Top with powdered sugar or favorite icing.
Cook rotini pasta according to directions on package. In olive oil, brown chicken with the onions and garlic until tender. Add artichoke hearts, peppers and olives until heated. Drain pasta; toss with Parmesan cheese and combine with chicken mixture. Serve with green salad and crusty (or garlic) bread.
Combine all ingredients in a bowl and mix. Drop by teaspoonful. Bake at 325° for 8 to 10 minutes.
Bake pie shell at 450° for 15 minutes. While shell bakes, cream butter and brown sugar; stir in pecans. Spread in bottom of partly baked pie shell. Bake 5 minutes longer until shell is golden and nut mixture is bubbly. Cool on wire rack. Combine 1/2 cup sugar, gelatin, cinnamon, ginger and nutmeg in a medium size saucepan; beat in egg yolks and eggnog. Heat slowly, stirring constantly, just until gelatin is completely dissolved. Stir in pumpkin; pour into a large bowl. Chill, stirring often, just until mixture mounds when spooned. Beat egg whites with cream of tartar until foamy white in a medium-size bowl. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold meringue and 1 cup of whipped cream into mixture. Blend in bourbon. Spoon into crust. Chill several hours until firm. Just before serving, garnish with remaining cream and extra pecans.
In a saucepan on medium heat, combine and bring to a boil, first 5 ingredients. In a bowl, combine next 3 ingredients; add to the other ingredients. Bake at 350° for 25 minutes. Let cool. Prepare peanut butter and oil. Mix together and spread over cooled cake.
About 40 minutes before serving, measure the oil into a 1 1/2 to 2-quart saucepan set over medium heat. Add the rice and onion and cook, stirring regularly, until both are lightly browned, 7 to 10 minutes. Mix in the garlic and cook a minute longer.
Dissolve yeast in luke-warm water. Mix salt, sugar, shortening and boiling water. Add cold water, eggs and yeast. Stir in flour. Mix until all flour disappears. Do not knead. Grease top and cover tightly. Put in refrigerator. When wanted, make into rolls and let rise in warm place about 2 hours. Bake at 400° or 425° about 15 minutes, depending on oven.
Preheat oven to 375°. If a round baking stone or pizza pan (greased) is used, separate into triangles and pinch seams together. If a rectangular baking stone or cookie sheet (greased) is used, roll out dough and press seams together. Toss mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and seasoning. Bake for 20 to 25 minutes. Cut into wedges or squares and serve warm.
Drain pineapple well and combine with remaining ingredients in a 2-quart casserole. Bake at 350° for 1 hour. Makes 6 to 8 servings.
Cut round steak into serving pieces. Season with salt and pepper, then flour meat. Slice onion in bottom of crock-pot. Lay meat on top of onions. Pour in tomatoes. Slice carrots and celery over top of tomatoes. Add Worcestershire sauce and sugar. Cook on low until done, about 8 hours. Sprinkle cheese on top and melt before serving.
Cream the Jell-O and cream cheese together. Heat the Cokes to boiling. Pour into the creamed mixture gradually. Grease molds with butter. Put as many chopped nuts into each mold as you wish. Pour the mixture of Jell-O, cheese and Cokes into the molds. Let stand 2 hours. Place in the refrigerator. Serve as other congealed salads.
Cook broccoli until tender and drain. Add a little butter. Put broccoli in a lightly greased casserole dish. Cover with cooked chicken that has been cut into strips. Mix mayonnaise, soup, curry powder and lemon juice. Spread over chicken. Sprinkle with cheese. Bake, uncovered, at 350° for 1/2 an hour.
Mix corn meal in cold water. Bring to boil over medium heat. Cook until consistency of mush. Add other ingredients. Bake in casserole dish at 400° for 20 to 25 minutes.
Place potatoes in a saucepan; cover with water and cook until tender. Cook peas according to directions.
Place each chicken breast between two sheets of plastic wrap and pound flat with a mallet. Put flour into a plastic bag and drop chicken in to coat. Melt butter and oil together in a large skillet. Cook each chicken piece 3 to 5 minutes per side until cooked through. Set aside.
Beat bananas; cream with sugar and shortening. Add eggs, one at a time, beating after each. Add dry ingredients, alternately with sour cream. Add nuts and beat. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 50 minutes.
In a large skillet, saute onions in melted butter until tender; do not brown. Stir in flour, salt and pepper. Gradually add milk and stir constantly until thickened. Layer carrots and then cheese in 2-quart casserole. Pour sauce over all and top with bread crumbs. Bake uncovered at 350° for 25 minutes.
Put meat in heavy-duty aluminum foil in roasting pan; pour celery soup over meat (undiluted). Add onion soup mix. Close foil so steam doesn't get out. Roast at 350° for 3 hours. Makes delicious gravy.
Combine lemon juice, apple juice, flour and cinnamon in a bowl. Mix with apples and raisins in a large bowl. Line 10-inch pie plate with half the pastry. Fill with apple mixture; dot with butter. Cover with top crust; cut vents. Bake at 425° for 40 to 45 minutes or until golden brown.
Cook meat and onion in large pot with 10 cups of water until meat is tender. Add remaining ingredients and cook for 20 minutes more. Serves 8 to 10.
Blend millet, cashews and half of water until smooth. Gradually add remaining water and other ingredients while blending. May add extra water for thinner consistency. Makes 2 to 2 1/2 cups.
Stir and blend the cream cheese and Worcestershire Sauce. Fold in crab meat. Allow to set for an hour before serving. Serve with crackers.
Mix and freeze overnight. Scoop out into glass. Pour Squirt or 7-Up over. Enjoy!
Cream butter and sugar. Add nuts, eggs and vanilla. Use a separate bowl; sift flour, soda and salt. Mix contents of two bowls together (mixture may stick to hands). Sprinkle lightly with flour until stops sticking. Make 4 or 5 logs. Wrap in wax paper. Put in freezer overnight. Slice cookies very thin. Place on a cookie sheet. Bake 6 minutes at 350°. Yield: 6 to 7 dozen cookies.
Whip soap flakes with water. Tint with food coloring or dry tempera. Paint on white shelf paper or waxed paper.
After soaking beans, add water and cook beans according to package directions for about 1 hour. Add rest of ingredients and bring to a boil. Cover and simmer for another 2 to 3 hours (or until beans are tender), stirring occasionally. Great alone or can serve over rice. Freezes well.
Place fruit in a 10 x 6 x 2-inch baking dish. Sprinkle with lemon juice. Combine flour, sugar and egg. Stir until mixture resembles coarse meal. Spread over fruit. Drizzle butter over topping. Bake at 350° for 30 minutes. Serve warm.
Combine first 4 ingredients in a large bowl. Mix honey and peanut butter and spoon the mixture over the oatmeal mixture. Mix together well. Shape into 1-inch balls and roll in confectioners sugar, if desired.
Combine cream cheese, vanilla, pecans and 2 tablespoons sugar. Set aside. Blend eggs, milk, nutmeg and 4 tablespoons sugar. Set aside. Combine cornflakes with coconut and set aside. Cut through the top and along one side of each bread slice. Spread a rounded tablespoon of cream cheese filling inside each pocket.
This recipe is for 11 pounds of deer meat. Mix ingredients and soak strips of meat for 8 hours. Dry to your taste.
Prick meat with fork and marinate in Italian dressing overnight or 5 to 6 hours. Charbroil steak on grill. Slice very thin on bias.