HumbleIntelligence/food-ner-1-Million huggingface dataset:
About 30 minutes before serving: Preheat oven to 400°. Combine all ingredients, but olives. Spoon mixture into 12 ungreased 3-inch cupcake cups. Lightly press to shape. Top each with olive half. Bake for 15 minutes, or until well done. Makes 12 individual loaves or 6 servings.
Prepare clams by soaking in cold, salted water for at least a few hours; this will take away fishy taste. If you sprinkle 1 tablespoon of cornmeal over the top, the clams will eat it, expelling any sand and grit. The clams will also be plump from their meal. Shuck the clams and drain the juices. Remove one shell and loosen the meat from the remaining shell. Place in 1 layer in a baking dish.
Mix the flour, pecans and butter, spread the mix in the bottom of 9 x 13-inch pan and bake at 350°f. 180°c. gas mark 4 for 15-20 minutes until golden brown. Mix together cream cheese, powdered sugar and Cool Whip, when the base has cooled pour this over the top. Next, mix the vanilla pudding with 2 1/2 cups of milk and pour over the cheese mixture. Mix the chocolate pudding with the remaining 2 1/2 cups of milk and pour over the top of the vanilla pudding. Serve with an extra layer of Cool Whip and a sprinkling of chopped nuts.
Mix sugar and Milnot; place over medium heat. Add butter or margarine; stir slowly until melted. Continue stirring until mixture comes to a boil. Add entire bag of miniature marshmallows; stir constantly until melted and the mixture comes to a boil again. Continue to stir and cook until the mixture turns a rich caramel color (approximately 10 minutes). Remove from heat. Stir in chocolate chips; stir until dissolved and fudge starts to thicken. Mix in vanilla, then pour into a 9 x 13 x 2-inch pan. Refrigerate. Allow to set completely before cutting. Cut into squares. Makes approximately 5 pounds.
Preheat oven to 375°. Cook macaroni as package label directs and drain. Melt butter in medium saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to boil, reduce heat and simmer mixture 1 minute. Remove from heat.
Boil water, shortening, raisins, nutmeg and cinnamon together for 3 minutes. Let cool, then beat in eggs, one at a time. Dissolve salt, soda and sweetening agent in water and add to egg mixture. Blend in flour sifted with baking powder. Drop from a spoon onto greased cookie sheet. Bake at 350°. Makes 4 dozen.
Cut onions into 1/4-inch thick slices; separate into rings. Beat together rest of ingredients until flour is well moistened, then coat onion rings with batter. Fry a few at a time in deep hot fat or oil at 375°, stirring once to separate rings. When onions are golden, drain on paper towel. Just before serving, sprinkle with salt.
Dilute soup with 1 can water. Place rice in 9 x 13-inch pan. Pour diluted soup over the rice. Sprinkle with grated onion. Add chicken. Bake at 350° for one hour or until chicken is done. May add moisture if needed.
Mix and put in casserole. Top with 1/4 cup cracker crumbs mixed with 1 1/2 tablespoons melted oleo or buttered bread crumbs. Bake 35 to 40 minutes at 350°.
Stir the sour cream (or yogurt), vinegar, sugar, dill weed, salt and pepper together. Add cucumber and onion. Toss to coat cucumber with sauce. Cover and chill at least 2 hours. Serves 6.
Sift dry ingredients together. Add bran flakes, nuts and raisins. Set aside. Beat egg and add remaining ingredients. Stir in flour mixture; mix well. Drop onto greased cookie sheet. Bake at 350° for about 10 minutes.
Combine sugar, syrup and salt and boil, stirring occasionally, until syrup is very thick (at least 20 minutes). Add margarine and slowly stir in milk. Stir constantly. Cook rapidly to firm ball stage. Add vanilla and pour into buttered cookie sheet. Let cool slightly, then cut or break into bite size pieces. Wrap these in wax paper. Makes about 100 pieces.
Blend soup, milk and pepper together. Then layer potatoes, onion, butter, paprika (sprinkle), cheese and soup. Bake at 375° for 1 hour (covered). Bake 15 minutes (uncovered).
Cream oleo and brown sugar. Add cream cheese to this then add sifted dry ingredients. Roll in ball and bake at 350° for 15 minutes.
Combine sausage, onion, bell pepper and mushrooms in large skillet. Cook until sausage is fully cooked. Drain any excess grease. Add tomatoes, pizza sauce, and water. Cook over low heat for about 10 minutes, stirring occasionally. Stir in cheese, olives and cooked pasta. Continue to cook over low heat until cheese melts. When serving, top with a sprinkling of Parmesan.
Mix together first 3 ingredients and let set overnight. Add remaining ingredients to cranberry mixture. Mix together and let set a couple of hours before serving.
Combine oil, soy sauce, lemon juice, mustard, Worcestershire sauce, seasoned salt, garlic and tarragon; blend. Add chicken and beef. Cover and chill at least 4 hours. Place chicken, beef, mushrooms, carrots, onion and peppers alternately on skewers. Grill, basting with remaining sauce and turning occasionally until brown (approximately 8 to 10 minutes). Serves 4.
Mix ingredients in order given. Pour into a greased 9 x 13-inch pan. Bake for 30 minutes at 375°.
Gradually stir milk and egg into pudding mix. In a saucepan, add rice and raisins. Stir over medium heat until mixture comes to a boil. Cool 5 minutes. Sprinkle cinnamon and nutmeg over pudding.
Sift together flour, salt, soda, sugar and spices. Add oil and beat well. Add eggs; beat well. Add figs, nuts and vanilla and mix well. Pour into 9 x 13-inch greased sheet pan and bake 45 minutes at 325°.
Spread tuna fish on a slice of bread. Cover with a slice of tomato and a slice of cheese. Bake in a 300° oven until cheese is melted and the bottom of the bread is lightly toasted.
In large saucepan, combine beans, 1/2 c. water, catsup, mustard, soy sauce, and Worcestershire sauce; add frozen meat mixture. Cover and simmer for 20 minutes, stirring occasionally. Serve in bowls with crackers. Makes 4-5 servings.
Scald milk. Grease small baking dish. Bread crumbs should be dry but not stale, crusts removed. Add butter to crumbs. Add scalded milk and let stand until slightly cooled. Add salt, sugar and beaten eggs. Add flavoring and turn into greased pan or individual custard cups. Set in pan of hot water and bake at 350° until firm, about 1 hour.
Mix first three ingredients together. Then shape into balls. Set in refrigerator for a few minutes. Melt chocolate chips and paraffin in double boiler. Dip each ball in chocolate and put on wax paper.
Mix ingredients. Drop by spoon to ungreased cookie sheet. Bake 9 minutes at 375°.
Sift all dry ingredients. Cut in Crisco with knife until crumbly. Add liquid ingredients. Mix until a thick batter is obtained. Drop by 1 tablespoon spoonfuls into boiling soup or stew. Cover tightly. Cook about 10 to 12 minutes until dumplings rise.
Beat eggs and sugar. Add sifted flour and baking powder. Add vanilla. Last add hot milk with butter melted in it. Bake at 375° for 30 minutes.
Mix dry pudding and Jell-O together. Mix this with 1 cup pineapple juice. Set aside. Heat 3 cups milk. Bring almost to a boil. Add pudding and Jell-O. Let boil for about 5 minutes. Cool to lukewarm.
Mix flour and soda. Combine butter, sugars, vanilla and pudding mix in a large bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. (Batter will be stiff.) Drop by rounded teaspoonfuls, about 2-inches apart onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen cookies.
Mix flour, butter and chopped nuts together. Press in bottom of pan and bake at 350° for 20 minutes or until brown. Mix sugar, cream cheese and Cool Whip together. Spread over cooled crust. Spread cherry pie filling on top and chill.
Heat oleo with water until oleo melts. Stir into stuffing mix. Add corn (drained) and parsley. Then stir in eggs. Shape in balls, pressing together. Add a little more water, if necessary. Arrange in buttered shallow baking dish. Cover and refrigerate. About 1 hour before baking, remove from refrigerator. Bake, uncovered, in hot oven at 400° for 15 minutes or until heated and lightly browned. Makes 20 to 22 balls.
On a cookie sheet sprayed with Pam, place graham cracker squares to cover bottom. Sprinkle sliced almonds over graham squares. Melt butter; mix with brown sugar. Boil for 3 minutes in microwave. Spread mixture on top of graham crackers and almonds. Cook in oven for 7 minutes on top rack. When done, remove squares and place on wax paper lightly sprayed with Pam. Let cool. Will keep very well frozen.
Combine sugar and cornstarch in saucepan. Add butter, lemon juice and beaten egg yolks. Stir in milk and cook over medium heat, stirring constantly until thick. Cool. Fold in sour cream. Chill at least 2 hours. May be topped with whipped cream.
Beat egg whites until stiff. Slowly add sugar. Beat well. Scald milk and pour over egg mixture, then cool about 20 minutes. Add Crisco and oleo, beat well until fluffy. Add vanilla. Be sure to use room temperature oleo. Takes a long time to thicken. Do not mix in plastic bowl.
Cook meat, onions, chili powder, garlic and salt until brown. Add enchilada sauce, canned milk, green chilies and soup. Line greased pan with tortillas. Add layer of cheese, layer of sauce and repeat until all ingredients are used. Bake at 350° for 30 minutes. Serves 8 to 10 people.
Chop mushrooms fine. Add chopped onions and pepper. Cook in pan with butter until tender, about 5 minutes. Brown ground beef. Add the water and bring to a boil, letting it simmer for about 40 minutes, adding the noodles, spices and mushroom juice for the last 15 minutes of cooking. Serves a large group.
Stir all ingredients and place in refrigerator for several hours or overnight. Stir again before serving.
Beat egg whites stiff. Cream rest. Add dry ingredients. Bake for 1 hour 10 minutes in loaf pan at 350°.
Pour water and alum over cukes. Let stand 24 hours. Drain. Wash well. Bring remaining ingredients to boil, stirring. Pour over pickles. Reheat syrup every day for 3 days. Ready to eat. Seal in sterilized jars; seal lids.
Combine first five ingredients in a small saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 to 15 minutes. Add basil and diced chicken. Heat thoroughly. Taste and add seasoning as desired.
Grease a 2 quart casserole dish. Layer the sausage and 1 cup of cheese in the bottom of dish. In medium bowl, combine the eggs, grits, muffin mix, milk and butter and pour over the sausage and cheese. Top with the remaining cheese. At this point, uncooked mixture may be refrigerated overnight, if desired. Bake at 325° for 45 minutes. Serves 8 to 10.
Combine cooked rotelle, Italian dressing, seasoning and an assortment of chopped vegetables or pepperoni and cheese. Refrigerate. Great for cookouts.
Combine first 4 ingredients in a small saucepan. Bring to a boil, stirring to dissolve sugar. Cool 5 minutes. Combine corn and remaining ingredients in a bowl; stir in vinegar mixture. Cover and chill at least 8 hours, stirring occasionally. To serve, use a slotted spoon. Makes 8 servings.
In a heavy saucepan, mix the sugar and milk together. Bring to a boil. Add cherries and dates. Continue to cook slowly until a firm ball is formed when a small amount of the candy is dropped into cold water. Remove from heat and stir in butter. Set the pan in a larger pan of cold water until mixture is almost cold. Beat until creamy and thick. Add pecans. Spoon the thick mixture onto a clean, slightly damp cloth. Form into a long roll, approximately 1 1/2 to 2 inches in diameter. With the mixture still wrapped in the cloth, refrigerate until firm enough to slice.
Prepare cake batter as directed and pour evenly into 9 x 13-inch pan.
Heat oven to 325°. Grease a	13 x 9-inch baking pan. In saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, until	mix begins to boil. Set aside. Beat margarine, sugar and vanilla until fluffy. Add remaining ingredients and blend. Press all but 2 cups into a greased pan, then cover with raisin mixture. Sprinkle with remaining oat mixture. Bake for 25 to 30 minutes. Cool and cut into 1 x 2-inch bars. Yields 4 dozen.
Combine cookies and 1/4 cup butter. Press into bottom of cake pan. Put softened ice cream on cookie mixture and freeze. Boil chocolate, butter, sugar and evaporated milk. Cook until thick. Cool and add vanilla. Spread on ice cream. Freeze. Put Cool Whip and nuts on top of chocolate and freeze. Enjoy.
Cook noodles for about 8 minutes. Drain and mix with next 5 ingredients. Sprinkle bread crumbs or potato chips on top. Bake at 350° for 1 hour.
Cut center of bread out with end of a glass or round cookie cutter. Melt butter in a skillet. Add bread (both pieces). Add egg to the center of cut bread. Flip egg as desired.
Mix together bread crumbs, garlic salt, onion salt, Accent, Lawry's seasoning and Parmesan cheese. Melt 1 stick butter. Dip chicken in butter, then into mixture to coat. Place on cookie sheet and bake at 350° for 15 to 20 minutes.
Cook spaghetti, not quite done. Set aside. In large heavy saucepan, melt shortening; add chopped onions and cook until tender. Add hamburger and brown. Add soup, tomatoes, mushroom with liquid, pimentos, chili powder, salt, sugar and pepper. Add drained spaghetti. Simmer on low 30 minutes. Watch closely so it doesn't burn. Better if sits awhile. Serve with garlic bread and salad.
*Two cups frozen, sliced okra, thawed, may be substituted for sliced fresh okra.
Combine first 4 ingredients in a large bowl. Stir in remaining ingredients. Toss your favorite hot pasta with sauce, coating it evenly, and serve immediately.
Mix all ingredients together. Let stand overnight in refrigerator. Remove one half hour before baking. Bake at 350° for one hour, using a 9 x 13-inch pan.
Use 1/4 cup of water to dissolve Knox gelatine and combine balance of water with cherries, juice, sugar and jello. Heat mixture until jello and sugar dissolve; add gelatin mixture and nuts and pour into 8 x 12 x 2-inch pan and chill for several hours. Serve in squares with Dream Whip or whipped cream cheese if desired.
Add all ingredients in casserole. Cover and bake at 250° for 4 hours. May use consomme if you omit sugar and tomato juice. It is a good, busy day meal. This used to be called Paul Hornung stew.
Stir all together, either by hand or mixer. Place in greased and floured tube or Bundt pan. Bake 1 hour and 20 minutes at 350° (time approximate). Test for doneness.
Melt butterscotch in top of double boiler or microwave. Add nuts and noodles. Mix and drop on waxed paper on cookie sheet. Refrigerate to harden.
Melt Hershey bars. Cream oleo with sugar. Add 1 egg at a time, beating after each. Dissolve soda in buttermilk and add to sugar mixture alternately with flour and salt. Add chocolate syrup, vanilla, melted Hershey bars and pecans. Pour into greased and floured tube pan. Bake about 1 1/2 hours at 300°.
Simmer 1 cup milk over low heat. Stir until milk has evaporated to 1/2 its original quantity. Add enough sugar to sweeten. Beat egg yolks in a mixing bowl. Add to egg yolks by spoonfuls, beating after each addition, the thickened milk. When most of the milk has been added to the egg yolks, pour the mixture of milk and egg yolks to the rest of the milk in a saucepan and cook over low heat, stirring constantly to avoid curdling. Add cashew nuts and continue cooking in low heat until of paste consistency. Shape into a loaf. Beat egg whites until it stands in peaks. Add 1 cup sugar, little by little, beating mixture continuously. Flavor with vanilla. Set aside. Brush loaf generously with butter, then top with 1/2 of the meringue, forced through a cake decorator tube. Brown in slow oven about 325° for 5 minutes. Cool. Lay upside-down on pan lined with buttered paper. Brush top with butter and cover with remaining meringue. Brown in oven the same way as the other side. Serves 12 to 15.
Mix all together. Put in freezer and chill until firm. Use 8 x 8 glass Pyrex dish.
Mix first 3 items together and let come to a boil. Set aside. Cream the next 7 items together. Mix with first ingredients. (If too stiff, add small amount milk.) Pour into pan. Pour syrup mixture on top. Do not mix. Cover with nuts. Cook at 350° until done.
Pour ingredients into a glass jar. Cover and allow to ferment for 2 weeks; do not refrigerate. Stir daily until sugar is dissolved.
Beat eggs, half and half, salt and pepper together for 1 minute. Brown ground beef; drain. Fry bacon and crumble. Cook spinach and drain.
Crumb together flour, Crisco, baking powder, salt and sugar. Add egg, water and vinegar. Mix and roll out onto floured surface. Makes approximately 5 crusts.
In a mixing bowl, beat cream cheese until smooth. Stir in onions. Spread over ham slices. Roll up jelly roll style. Chill for at least an hour. Before serving, cut into 1-inch pieces. Yield: 40 appetizers.
Mix ingredients and put into greased muffin pan. Bake at 400° for 10 minutes or until brown. Makes 6 muffins.
Heat oven to 450 degrees. Mix Bisquick, milk, and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder. rush mixture over warm biscuits before removing from cookie sheet.
Pour warm water into a large, warm bowl; sprinkle with yeast and stir until dissolved. Add sour cream, margarine, sugar, salt, marjoram, oregano, thyme and eggs. Beat in 3 cups of flour until well blended, about one minute. Stir in enough additional flour to make a soft dough. Cover and let rise in warm place until doubled in bulk (about 50 minutes). Stir down dough and turn into 2 greased 1-quart casserole dishes. Cover; let rise until doubled in bulk (about 50 minutes). Bake at 375° for about 35 minutes or until done. Remove from casserole dishes and cool on wire racks.
In a small bowl, whisk together oil, vinegar, sugar and salt. Cut off broccoli flowerets and reserve for future use. Peel and shred stems. Chop apple into 1/2-inch pieces (do not peel). Toss apple, broccoli and raisins with the dressing.
Cook squash, onion and butter in a large skillet. Drain off excess butter and place into a large casserole dish. Add salt, pepper, sour cream, soup and shredded cheese; mix well. Add 1 cup of bread crumbs to mixture to thicken. Top casserole with other cup of bread crumbs. Bake at 350° for about 35 to 45 minutes.
Slice bologna thin. Insert cheese slice and roll up. Wrap slice of bacon around and secure with toothpick. Bake until cheese is melted, then brush with 2 tablespoons orange marmalade jelly.
Mix thoroughly the butter, sugar, egg, cocoa, buttermilk and vanilla. Stir in flour, soda, salt and nuts. Heat oven to 400°; drop by teaspoon (or larger) 2 inches apart onto greased baking sheet. Bake for 8 to 10 minutes. Do not overcook. Immediately remove from baking sheet. Cool.
Mix the flour, sugar and soda. Add the remaining ingredients. Pour into greased and floured pan. Bake at 350° for 45 minutes.
Slice ham and place in baking dish. Cover with RC and cover with lid. Bake at 350° until heated thoroughly. May add brown sugar for extra sweetness.
Pierce potatoes several times with fork. Arrange in single layer in shallow baking dish. Bake in 375° oven until tender (about 1 hour). If desired, you may cover and refrigerate for next day serving.
Preheat oven to 450°. Cut potatoes into wedges. Mix with olive oil. Place on baking sheet and sprinkle with Cajun spice to taste. Bake for 40 minutes or until golden brown.
Bring to boil. Stir. Lower heat to simmer and cook for 30 minutes. Pour into hot, sterilized jars and seal at once. Makes 5 pints.
Toast almonds and sesame seed in oven 5 to 6 minutes until golden brown or microwave on High 6 to 7 minutes. In large bowl, combine cabbage and onion. In small bowl combine seasoning packet from noodles, vinegar, oil, sugar and pepper; blend well. Pour dressing over salad. Toss to coat. Refrigerate at least 2 hours.
Heat oil in a skillet. Add shrimp, mushrooms and green pepper. Cook over medium heat, stirring occasionally, until shrimp are pink. Add lemon peel and sherry, stirring to mix. Serve with rice or toast squares and lemon wedges. Serves 2 to 3.
Fill pie plate 3/4 full with sliced apples. Sprinkle with lemon juice and cinnamon. Mix margarine, flour, sugar and egg. Spread over apples. Bake 45 minutes at 350°.
Whip cream cheese, sour cream and garlic with mashed potatoes. Pour into greased baking dish and sprinkle chives on top. Bake at 350° for 30 minutes.
Mix lemonade with 1/2 the water the can calls for. Add sherbet and 7-Up.
Make cake per directions on box. Cool for 1/2 hour. Mix 1 1/2 cups hot water and orange Jell-O powder. Poke holes in cake with toothpick. Pour orange Jell-O over cake. Refrigerate for 1 hour. Mix pudding with cold milk. Fold in Cool Whip. Ice cake with this mixture. Put Mandarin orange slices on top.
Mix together cake mix, eggs, oil and mandarin oranges (juice and all); bake in loaf pan at 350° for 35 to 40 minutes. Cool and top with crushed pineapple and vanilla instant pudding. Mix well and fold in Cool Whip.
Mix Jell-O with 2 cups hot water and juice from pineapple and water makes 2 cups cold water. Spoon pineapple into Jell-O and mix. While still warm, put on 1 layer of marshmallows over Jell-O. Let set. Whip the cream until set. Fold in mayonnaise and layer on top. Grate cheese fine and sprinkle lightly on top.
Mix 1 stick oleo and crumbs together. Pat into a 9 x 13-inch pan. Mix eggs, 2 sticks oleo and sugar; beat for 15 minutes. Pour into crust. Cut bananas and put on top. Pour pineapple on top. Cover with whipped topping. Decorate with cherries and pecans.
Mix the graham cracker crumbs and a stick of margarine (melted) and pat down in the bottom of a 13 x 9-inch pan.
*(Example: cucumber, celery, mushrooms, green onion, broccoli, shredded carrots, etc., etc., etc.).
Take out stems and chop fine. Add 1 envelope onion soup mix and grated cheese to stems. Stuff in mushrooms. Place in shallow baking dish. Cover with foil for conventional oven or with glass lid for microwave. Bake 15 minutes at 350° or microwave on High 5 minutes. Check and microwave 2 minutes, additionally, until tender.
Place lettuce leaves in your bowl and layer the ingredients in the order given. Sprinkle the cheese and bacon bits on top of the salad.
In a large bowl, mix thoroughly 1/2 cup of the soup, beef, bread crumbs, onion, Worcestershire sauce, egg and pepper. In a 12 x 8-inch baking pan, firmly shape meat into an 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until done. Spoon off fat, reserving 1 to 2 tablespoons drippings. In 1-quart saucepan over medium heat, heat remaining soup, water and reserved drippings to boiling, stirring occasionally. Serve sauce with meat loaf. Makes 6 servings.
Mix all ingredients except water. Add water and mix again. Shape into 2 rolls. Wrap in foil and refrigerate overnight. Bake unwrapped in baking dish 1 1/2 hours at 350°. Can be baked in loaf pan. Rewrap to store. Freezes good.
Cook white sugar and Karo over low heat; stir continuously. Bring just to a boil. Remove from fire. Stir in peanut butter. Add the Rice Krispies; mix well. Spread in 9 x 12-inch buttered pan. Melt chocolate bits and butterscotch bits and spread over the top. Cut in squares after cooked.
Drain salmon; flake. Combine ingredients; mix well. Form into 4 or 5 patties. Pan-fry in small amount of oil until lightly browned on both sides. Serve on toasted hamburger buns. Top with favorite condiments.
Knead dough out on floured surface. Roll dough out to about 1/2-inch. Cut out scones with the rim of a drinking glass and place on a floured pan. Bake in a 450° oven for 30 minutes.