HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop cherries, pineapple and pecans. Pour orange juice over fruit and let stand 1 hour. Sprinkle 1 1/2 c. flour over fruit & nut mixture. Mix eggs, butter, sugar, 1 1/2 c. flour, cinnamon, nutmeg and cloves. Add fruit mixture and mix well. Spoon onto cookie sheet. Bake at 350 degrees until edges are brown. Cookies will be soft.
Cook over medium heat. Boil 2 to 3 minutes. Pour over your favorite plain cake cooked in a sheet pan. Punch holes in cake so frosting will soak in it.
Placed popped corn in 2 ungreased 13 x 9 x 2-inch cake pans. In heavy saucepan, combine next 4 ingredients. Bring to slow boil, continue cooking over medium heat for 5 minutes. Remove from heat, stir in soda (will become foamy). Pour over corn and stir until well coated. Bake at 200° for 1 hour, stirring every 15 minutes. Cool. If storing, use plastic bag or airtight can.
Cut up your favorite vegetables; dip in mixture and deep fry. Great for onion rings and boneless chicken breast strips.
Brown and drain meat; add onions and pepper and simmer. Add next cans of Ranch Style beans, minestrone soup and tomatoes. Simmer and top with grated cheese.
Preheat oven to 425°. Mix ingredients. Add pecans and stir. Put in oven and turn heat back to 300°. Bake for 45 minutes to 1 hour. Let cook before cutting.
Mix Veg-All, salt, pepper, Cheez Whiz and 1/2 of the oleo. Place in casserole dish. Mix remaining oleo with crackers and sprinkle over top. Bake at 375° for 25 minutes until done or brown.
Combine first 5 ingredients and cook until vegetables are tender. Add 1 cup milk, thickened with 1 tablespoon flour. Put 1/2 pound Velveeta cheese in. Stir until melted.
Cover bottom of 9 x 13-inch pan with whole graham crackers. Spread filling over crackers and cover with another layer of whole crackers and press down lightly. Cover with icing. Cover and let set in refrigerator overnight before cutting into sticks.
Combine first seven ingredients. Put into greased casserole. Top with grated cheese and bread crumbs. Bake at 350° for 30 minutes.
In a small bowl combine bread crumbs and oil, then add Parmesan. In a different small bowl, combine egg and water. Dip vegetables in egg, then crumb mixture. Place on cookie sheet. Bake at 375° for 20 to 25 minutes until crust is crisp.
Mix rice, soups and water in large casserole dish. Place chicken on top of mixture. Bake in 350° oven for 1 hour and 15 minutes.
Mix together and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 35 minutes.
Mix pudding and milk well until thick; spread over cream cheese mixture. Spread remaining Cool Whip over top. Sprinkle with nuts.
Grease well two 9-inch iron skillets or two 9-inch pie pans. Divide apples between the two pans. Set aside.
Mix mushrooms, corn, picante sauce and oleo together. Place in baking dish and bake 45 minutes at 400°.
Combine all items in large bowl and beat 4 minutes. Bake in greased and floured 9 x 13-inch pan at 350° for 35 to 40 minutes. Cool slightly. Pour banana glaze over top. Let mellow for a day or two. Makes very moist cake.
Place sliced peaches in baking dish. Combine remaining ingredients and sprinkle over peaches. Bake at 375° for 45 minutes or until topping is golden brown.
Mix salad dressing and cream cheese until well blended. Stir in remaining ingredients. Refrigerate. Serve with vegetable dippers and assorted crackers. Makes 2 cups.
Beat together sugar and butter. Gradually add flour. Stir in vanilla, salt and nuts. Shape into balls. Place on an ungreased pan. Slightly flatten tops. Bake at 400° for 10 to 12 minutes.
Boil sugar, water and red food coloring to a syrup, about 5 minutes. Peel and thinly slice apples; place in a greased 8 x 12-inch pan. Pour syrup over apples. Mix flour, baking powder and salt. Cut in shortening; stir in milk. Drop 12 spoonfuls of dough on top of apples. Make a dent in the middle of each. Mix the melted butter, 2 tablespoons sugar and cinnamon; add to the dents. Bake at 450° for 25 to 30 minutes.
Stir cheese, mayonnaise, half of the olives, half of the peppers, garlic and hot sauce. Place in a 9-inch pie plate. Bake about 20 minutes, uncovered. Do not overbake! Sprinkle with the chopped tomato, balance of olives and chili peppers. Serve with pita chips or corn chips.
Melt shortening in large skillet; brown steaks. Season both sides with salt. Stir together relish, orange juice and nutmeg. Spread on steaks. Cover tightly; simmer 1 hour or until tender. Serve each steak with orange slice.
Cook rice according to package directions. Bring the vegetables and water to a boil in a medium saucepan. Reduce heat. Cover and simmer for 3 minutes. Drain. Add milk, soup, crabmeat, margarine, garlic salt and basil. Stir in cooked rice. Top with Parmesan cheese. Serves 4.
Saute onion in oil until tender. Add water and bouillon cubes; bring to a boil, stirring to dissolve cubes. Add noodles and cook, uncovered, for 3 minutes, stirring frequently. Add broccoli and garlic. Cook for 4 minutes; add rest of ingredients and cook until broccoli is done.
Cook shell macaroni according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.)
Saute bacon until crisp. Remove from pan. Fry onion in bacon fat until soft. Stir in flour. Add milk slowly, stirring until thick. Cook potatoes and corn in water until potatoes are tender. Add onion gravy to potato mixture. Add bacon and seasoning. Serve hot. Stir over flame until well mixed and mixture boils. Serves 6 to 8.
Combine mayo, green onion, bacon and Parmesan cheese. Spread on party rye bread (appetizer loaf by Pepperidge Farm). Broil until mixture bubbles (approximately 1 to 2 minutes). Watch carefully!
Mix tomatoes and sugar in a saucepan. Cook for 15 minutes, stirring frequently. Stir in gelatin. Bring to a rolling boil. Cook for 7 to 10 minutes, stirring frequently. Spoon into sterilized jars, leaving 1/2-inch headspace; seal with 2-piece lids. Yields 50 servings.
Cook broccoli and drain. Put cheese with soup in pan to melt (save some cheese for top). Combine soup and cheese with mayo, eggs and onion. Add to broccoli. Mix together and put in 9-inch baking dish that has been greased. Sprinkle cheese on top. Combine melted butter and stuffing mix. Place on top of cheese. Bake 30 minutes at 350°.
Combine the cream cheese, sugar and peach juice. Sprinkle with cinnamon. Bake at 350° for 30 to 35 minutes. Serves 12 plus.
Mix sugar, syrup and water; cook until mixture spins a thread. Pour in peanuts. Cook until light brown. Add salt, butter, soda and stir. Mixture will foam. Pour immediately on buttered aluminum foil. Let spread. Best stored in glass containers. Will freeze.
Mix cream cheese, sugar and vanilla with electric mixer until blended. Add eggs and blend well. Stir in chocolate chips. Pour into crust. Bake at 350° for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Brown beef, onion and celery. Combine all other ingredients. Pour into greased casserole dish. Bake at 350° for 1 1/2 hours.
Cut bacon into 1/4's and cook and drain. Mix apples and sugar together. Spread mixture into bottom of a greased 12 x 7 x 2-inch pan. Sprinkle cheese and bacon over apples. Beat Bisquick, milk and eggs until smooth. Pour over top of ingredients in pan. Bake at 375° for 35 minutes or until knife comes out clean. Makes a lot!
Dissolve Jell-O in boiling water; add cold water. Set aside at room temperature. Mix and bake cake in 9 x 13-inch pan as directed on package. While cake is still warm, make 1/2-inch holes, especially at the edges. Cool, then pour Jell-O in the holes and place cake in refrigerator. In chilled bowl, blend remaining ingredients and beat until stiff and fluffy. Frost cake.
Sift together first four ingredients. Mix together sugar, oil and eggs. Add strawberries to sugar, oil and egg mixture, alternately with dry ingredients, until just blended. Stir in nuts. Pour into 2 loaf pans. Bake at 325° for 1 hour to 1 hour and 10 minutes. Makes 2 loaves, 8 1/2 x 4 1/2-inch.
Mix all ingredients, except ginger ale, and chill. Add chilled ginger ale at serving time and float pineapple or lime sherbet on top. Serves 24.
Heat chicken stock until warm. Remove from heat; add saffron and leave to soak for 20 minutes. In medium skillet, heat oil and 1 tablespoon butter. Add onion and cook over low heat, stirring occasionally, until soft but not browned. Add rice and cook, stirring occasionally, until lightly browned. Pour in saffron-flavored stock and add salt and pepper. Bring to a boil; cover and simmer on low 20 minutes. Let rice stand, covered, 10 minutes. Using large fork, carefully stir in remaining butter and taste for seasoning. Serve immediately.
Combine ingredients in blender or food processor at high speed until smooth. Add extra lemon, salt, garlic as desired. Pour into small bowl. Garnish with parsley, sprinkle paprika and cumin powder lightly and serve. Delicious with Syrian bread or crackers. Veggies work also. If you prefer thinner dip add liquid from chick peas.
Toast and butter the bread. Break into large pieces and put several pieces in the bottom of each individual bowl. Drop whole uncooked egg in each bowl. Dissolve the bouillon cubes in 4 cups of boiling water and immediately pour the boiling liquid on top of the eggs. Sprinkle generously with grated cheese to taste. Put a slice of Swiss cheese on top of each bowl. Put bowls in the oven under the broiler until Swiss cheese begins to melt. Garnish with parsley or coriander (or both). The native dish in Colombia is served in earthenware bowls.
Preheat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms, then beat vigorously for 30 seconds. Drop dough into 10 to 12 mounds on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix melted margarine and garlic powder and brush over warm biscuits before removing from cookie sheets. Serve warm.
Melt water, marshmallows and butter or margarine over low heat until marshmallows are melted. Bring to a boil and remove from heat. Add chocolate bits and beat until smooth. Spread on cooled cake.
Put preceding into clean gallon jug and finish filling jug with ginger ale. Chill overnight. Makes 32 punch cups.
Combine marshmallows and strawberry juice in saucepan; heat slowly until smooth and fluffy. Chill. Mix cream cheese and mayonnaise together. Blend in fruit and marshmallow mixture. Fold in whipped cream. Place in refrigerator tray and freeze.
In a bowl combine crushed pretzels, sugar, and melted margarine. Press into bottom of 9 X 13-inch pan or baking dish.
Brown hamburger with onion; drain. Add chili powder, tomato sauce and 1/4 cup water. In a greased bowl, lay down first tortilla on bottom of bowl. Add about 1 1/2 tablespoons of meat mixture (spread around very sparingly). Add another tortilla and repeat the same procedure until you've done about 8 or so levels. Last level should be meat mixture. Pour 1/2 cup water all over top and sprinkle with grated cheese. Cook in oven for 30 minutes at 350°.
Cut ham in 1/2 inch cubes; slice salami and pepperoni in very small pieces. Put all meat together in saucepan. Cover with water and boil slowly for ten minutes. Drain. Cut cheese in small cubes; add grated cheese and pepperoni and mix with meat. Place meat and cheese mixture in baking dish. Firm mixture down. Break eggs in bowl; add milk and beat by hand until well blended. Pour over meat. Eggs should cover the meat. If it seems too dry add more egg. Bake at 400° until light brown. Very good cut in squares and sent in lunch box.
Coat a medium-size nonstick skillet with cooking spray; place over medium heat until hot. Add ham; saute 3 minutes. Combine ham, flour, cheese, baking powder and red pepper in bowl. Add milk, stirring just until dry ingredients are moist. Drop batter by heaping tablespoonfuls onto baking sheet coated with cooking spray. Bake at 400° for 22 minutes. Yields 1 dozen.
Cut cooked, deboned chicken into bite-sized pieces. Mix together chicken, soup, chicken broth, savory and basil in large saucepan; bring just to boil. Stir in peas, carrots and mushrooms. Turn into 11 x 7-inch baking dish (2-quart casserole). Mix together flour and buttermilk; add melted margarine. Spread on top of chicken mixture. Bake at 400° for 40 minutes, until top is golden brown.
Refrigerate everything except bananas. Mix pie filling, condensed milk and pineapple together. Fold in fruit and fold in Cool Whip. Refrigerate. Makes at least 3 quarts.
Slice tomatoes 1/4-inch thick; sprinkle with salt and pepper. Coat tomato slices with cornmeal. Add to hot bacon drippings in skillet over medium heat. Cook until brown on both sides; drain. Serves 3.
Cook broccoli for 3 minutes. Salt broccoli and drain. Mix all ingredients and bake in a 9 x 13-inch pan sprayed with Pam cooking spray. Bake at 350° for 40 minutes or until brown.
Cut dills in chunks; add all of the above ingredients in bowl. May heat vinegar and sugar with a little of the pickle juice to dissolve. Place in refrigerator, covered and stir occasionally for 24 hours.
Melt butter in a saucepan; add cocoa and mix well. Add boiling water gradually, stirring constantly. Heat to boiling; add sugar and syrup, stirring until dissolved. Simmer for 5 minutes; add vanilla. Serve hot.
Heat oven to 350°. Mix sugars, butter, vanilla and egg yolks. Stir in flour and salt. Press dough in ungreased rectangular 13 x 9 x 2-inch pan with floured hands. Beat egg white and water; brush over dough. Sprinkle with cashews and press them lightly into dough. Bake for 25 minutes. Cool 10 minutes. Cut into 3-inch squares. Cut each square diagonally in half. Immediately remove from pan and cool. Drizzle with chocolate. Let stand about 2 hours or until chocolate is set. Makes 24 cookies. Contains 115 calories each.
Mix all ingredients together. Fry 3 slices bacon crisp and crumble over the mixture. Cook 4 to 8 hours in slow cooker.
Sprinkle sugar in round cake pan. Place over medium heat. Caramelize sugar by shaking pan occasionally, until sugar melts and turns a light golden brown. Cool; combine next 6 ingredients in blender. Process 15 seconds on high. Pour over sugar; cover pan with aluminum foil and place into a large shallow pan. Pour hot water into larger pan to a depth of 1-inch. Bake at 350° for 55 minutes or until a knife inserted into center comes out clean. Remove pan from water and uncover. Let cool on rack at least 30 minutes. Loosen edge with spatula, invert onto a plate.
Stir ingredients and bake in a 9 x 13-inch pan for 35 minutes at 350° or until tested done. Can be served with whipped topping, ice cream, dusted with confectioners sugar or frosted.
Grate Cheddar, then cream with cream cheese until smooth. Grind pecans and garlic; mix with cheese. After well mixed, roll into 3 rolls about 1 1/2 inches thick, then roll in chili powder to coat. Wrap in wax paper and refrigerate.
Mix well the butter, sour cream and flavorings. Add egg yolks, beating one at a time. Beat in flour, salt and soda. Fold in frothy egg whites last.
Mix sour cream and soup. Stir into the broccoli. Sprinkle with grated Cheddar cheese. Use a 9 x 13-inch greased pan. Bake at 350° for 45 minutes to 1 hour.
Beat egg white stiff. Add brown sugar, pecans and vanilla. Drop on	greased cookie sheet; bake 30 minutes in a 250° oven.	Turn off oven, but do not open door. Leave for 30 minutes more.
Bowl must be at room temperature. Combine egg yolks, lemon juice, vinegar, mustard, salt and pepper in medium bowl. Whisk until smooth. Add half the oil, drop by drop, whisking continuously to incorporate oil thoroughly. Continue whisking and add remaining oil in slow steady stream. Thinly slice green onion; mince capers and gherkin. Fold these and parsley into mayonnaise. Cover and refrigerate. Makes 1 1/3 cups.
Combine chopped cabbage and onions; set aside. Melt butter in skillet; crumble noodles (do not use season packet). Add almonds; cook, stirring, until lightly browned. Add sunflower seeds; toss until lightly browned. Remove from heat; set aside to cool.
Melt oleo; add onions and brown. Add broccoli and cook for 15 minutes. Add soup and 1/4 can water and cook for 5 minutes more. Remove from heat. Add Cheez Whiz and rice. Bake in casserole dish at 350° for about 35 to 40 minutes.
In a large bowl, mix popped corn and tortilla chips; set aside. In a small saucepan over low heat, melt butter. Stir in seasoning mix until blended. Pour seasoned butter over popped corn and chips. Gently stir until well coated. Cool slightly before eating. Store in a large airtight container.
Crush gingersnaps and mix with melted margarine. Pat into a pie plate and bake at 300° for 10 minutes. Cool.
Drain corn, add cucumbers, onion, mayonnaise and sugar. Cover and chill. Add tomatoes before serving.
Use medium to heavy saucepan. Combine brown sugar, corn syrup, milk and butter. Bring to a boil over medium heat. Boil 30 minutes, stirring constantly. Stir in vanilla and nuts. Pour into well buttered 9 x 13-inch pan; let cool. Cut into squares and wrap in pieces of waxed paper.
Remove stems from artichokes so they will stand up. Snap off any leaves that are bruised or loose. Lay artichoke on its side and cut 1 inch off top. With scissors, trim each of leaf points. Place them in a large pot standing up. Spread open tops of artichokes with your hands. Individually sprinkle each artichoke with a little of each of the seasonings. Add about 1/2 inch of water in bottom of pan. Cover and steam for 1 hour. Artichokes are done when you pull out a leaf easily. Serve as an appetizer.
Scrub potatoes (do not peel!!). Boil potatoes until fork tender. Drain, dry and cut into 1/2-inch cubes. In a salad bowl, combine potatoes, sour cream, yogurt and chives. Toss gently to coat. Add salt and pepper to taste. Refrigerate until chilled. Makes 10 servings.
Mix together 1 stick margarine and crushed graham crackers. Line bottom of 9 x 13-inch pan. Press it down. In bowl, combine the other stick of butter, cream cheese and powdered sugar. Mix well and spread over graham cracker crust. Next, layer sliced bananas and then strawberries and top with well drained pineapple. Spread Cool Whip on top of this and sprinkle with pecans and dot with cherries.
Brown sausage and drain. Add kidney beans and pork and beans, then all other ingredients. Stir until mixed well.
Simmer slow for 2 hours. After cooked, add 1 cup rum per quart.
Melt butter, crumble crackers and soak in butter. Divide in half. Place 1/2 of buttered crackers in casserole dish. Chop chicken and mix together with sour cream and soups. Pour mixture over crumbs. Top mixture with remaining crumbs. Bake at 350° for 30 minutes.
Combine flour, sugar and spices. Pat a little of this in pie crust. Add some apple slices. Sprinkle with spice mixture. Continue until pan is full. Pour molasses over all. Dot with butter. Bake 40 to 45 minutes at 425°.
You will need 1 (2-inch) deep baking tray approximately 12 x 16-inch. (I use a jelly roll pan only 1-inch deep.)
Shred cabbage. Chop celery, green pepper and onion very fine. Combine in a large bowl. Mix Crisco oil, lemon juice and sugar together. Beat until beads form. Pour over cabbage mixture. Let marinate in refrigerator until served.
Mix eggs, water, oil and salt. Add to flour and knead together. Put into plastic bag and knead every so often until dough is very smooth. Roll on wire. Takes 1/2 hour for cooking.
Mix all dry ingredients together. Add eggs and corn; mix well. This should be a medium mixture.	If not, add a little milk. Fry in deep fat measuring with a teaspoon. Have grease on medium or hot fire, just so they will cook all the way without burning. Constantly turn as they brown.
Mix well and shape into balls 1-inch. Bake at 400° for 10 to 12 minutes, do not brown. Roll in sugar while warm. Let cool and roll in sugar again.
Combine juices, water and sugar in a 30-cup percolator. Place cloves and cinnamon in basket and perk. Makes a great cold night drink for a gathering.
Scrape squash and cut into slices. Cook with chopped onion in small amount of water 10 to 15 minutes, drain and add soup and sour cream, mix well. Put into buttered 2 quart casserole dish, cover with cracker crumbs and grated cheese. Bake 30 minutes at 350°.
Mix eggs, oil and carrots. Add to dry sifted ingredients. Mix thoroughly. Makes 2 thick or 3 medium layers. Bake at 350° for 25 minutes. Yields 3 layers.
Mix all ingredients together. Drop by teaspoonfuls on greased sheet. Bake 10 minutes at 350°. Makes 3 dozen.
Combine cheese and spices in blender or beat well with mixer. Spread on toast and place in broiler until warmed (or microwave). You'll love this with apple slices, crushed pineapple, cinnamon and nutmeg on top of cheese.
Outdoor S'mores: Toast marshmallow over fire until golden brown. Place between 2 graham crackers and six Hershey milk chocolate squares.
Boil water; add butter. Let butter melt. After melted, add flour; stir into ball. Take off heat, place in bowl and let cool. Add eggs, one at a time. Then spoon out dough into small balls on cookie sheet. Cook for 30 minutes, until golden brown, at 350°. Stuff with cream and add powdered sugar on top.
Preheat electric skillet to 360°. Add shortening. When melted, add onion; fry, stirring, until just beginning to brown. Add meat; fry until browned. Pour off excess fat. Add tomatoes, celery, green peppers and cooked macaroni. Bring to a boil. Cover; turn dial to about 220°. Simmer about 35 minutes, stirring occasionally. Serves 6.
Take a warm flour tortilla and put wiener in it. Add pizza sauce, cheese and pepperoni slices. Roll tortilla up to secure ingredients so they don't fall out. Put on microwave-safe plate and put in microwave for 35 seconds on High setting or until cheese has melted. Take out and eat!
Blend & mix well, I use an electric beater. Pour into a bundt cake pan which has been sprayed with Pam. Bake at 350° for 45 to 55 minutes.
In a large bowl, mix together peanut butter, powdered sugar, butter and graham cracker crumbs. When thoroughly mixed, roll dough into 1-inch balls. Place on cookie sheets lined with aluminum foil. Refrigerate for 2 hours. Using a double boiler, melt paraffin wax and chocolate chips. Using a toothpick, dip balls halfway into chocolate mixture. Store cookies in the refrigerator.
Cream butter and sugar. Add eggs and beat well. Sift flour together. Add to creamed mixture. Add milk. Roll and sprinkle with sugar. Cut and bake on a greased cookie sheet at 350° for 8 to 10 minutes. Yields about 4 dozen.
Bring first 4 ingredients to a boil; cool well and add Cool Whip and mandarin oranges (drained).
Mix first 3 ingredients. Mix sugar in. Mix in eggs, one at a time. Add extract and flour, one cup at a time. Bake at 350° for 1 1/2 hours.
Combine water, picante sauce and onions in a 2-quart saucepan. Bring to a boil over high heat. Stir in rice, beans, pepper and cumin. Cover. Remove from heat. Let stand 10 minutes. (Note: Drain and rinse beans.) Before serving, fluff rice with a fork. Garnish with tomato wedges.
Mix together first 5 ingredients. Add remaining ingredients. Simmer in large pot for 15 minutes. Pour into greased 13 x 9-inch dish and bake 1 1/2 hours, covered, at 350°. Serves a crowd.
Toss stuffing mix with butter. Place 1/2 mix in crock-pot. Add vegetables mixed together. Combine soup, sour cream and flour. Pour over vegetables. Top with remaining stuffing. Cover and cook 7 to 9 hours on low. To use regular oven, precook squash. Add other ingredients. Bake at 350° for 30 to 40 minutes.
Melt the butter in a skillet. Peel the bananas and cut them in half lengthwise. Cook over moderate heat for 5 minutes, turning once. Remove to a dish and spoon the butter from the pan over them. Sift the confectioners sugar on top.
Peel and slice potatoes. In mixing bowl, mix potatoes with enough oil to coat. Cover with Lipton onion soup mix. Bake at 350° until potatoes are done.
Mix and let come to boil. Add cucumbers mixture and simmer 15 minutes. Pack in hot jars. Let seal.