HumbleIntelligence/food-ner-1-Million huggingface dataset:
Process all, except powdered sugar for dusting and chocolate chips or walnuts, until smooth. Mix in chocolate chips or walnuts. Pour into a greased 8 x 8-inch pan. Bake 22 minutes (20 to 25 minutes) or until just set at 350°. Cool and dust with powdered sugar.
Saute celery, onion, pepper and garlic in butter. Add moistened bread, crab meat, parsley and egg. Add seasonings. Fill aluminum crab shells. Sprinkle tops with crumbs. Bake at 350° until lightly browned, approximately 15 minutes.
Brown lamb on all sides in a heavy 5-quart saucepan with the oil (butter) over high heat. When brown, add remaining ingredients, one at a time. Cover tightly and cook over very low heat until tender, about 1 hour. Slice and serve sauce separately. Yields 4 servings.
Scrub potatoes, do not peel. Slice lengthwise about 1/4-inch thick. Put layers of potatoes in a buttered casserole dish. Sprinkle liberally with onion salt, celery salt, seasoned pepper and Parmesan cheese. Dot with butter. Repeat layers. Bake at 350° in a covered dish for 1 hour.
Mix the cream cheese and onion dip with the potatoes. Add milk accordingly to make nice fluffy mixture. Put in casserole. Dot with margarine and sprinkle with shredded cheese. Cover and bake at 350° for 45 minutes.
Mix the first 4 ingredients, then add 3/4 cup boiling water. Mix the next 2 ingredients and add to first mixture. Cook until thick, stirring constantly. Add margarine and vanilla. Pour into crust and place meringue on top.
Serve on Melba toast, rounds or any type of cracker that is not flavored with cheese, garlic, etc.
Mix all ingredients together. Turn out onto a floured board and roll to 1/8-inch thick. Then cut into noodles. Let air dry for 30 minutes and cook in your favorite broth until tender.
Take 1 cup friendship and 1 cup thoughtfulness; cream together with a pinch of powdered indulgence. Then in a bowl of loyalty, beat very lightly 1 cup of faith, 1 cup of hope and 1 cup of charity. Be sure to add a spoonful of gaiety that sings and the ability to laugh at little things. Moisten with sudden tears of heartfelt sympathy. Bake in a good natured pan and serve repeatedly.
Beat eggs and then add other ingredients as listed. Bake in a 9 x 13-inch pan at 350° for 35 minutes.
Adobe from the Philippines is made from whatever you can get. I prefer to believe that the first that I had was made from monkey. Into a crock-pot, put cup vinegar, 1/2 cup coconut, lime slices, browned chicken and/or pork, sliced sweet potatoes or rutabaga, onions, peppers, celery and etc. Low heat all day. Serve with rice. Better than it sounds.
Cream shortening and sugar; beat in eggs; blend in remaining ingredients. Chill 2 hours. Roll in balls size of walnuts and then roll balls in 2 tablespoons of sugar and cinnamon. Bake on greased cookie sheet 2 inches apart. Bake at 325° for about 15 minutes.
Combine and allow to stand while mixing batter. Combine all ingredients. Mix batter until quite smooth. Pour half batter into greased and floured tube or spring-form pan. Pour 3/4 of apple mixture on top of first layer of batter. Pour remaining batter over the apples. Put remaining apple mixture over second layer of batter. Bake at 350° for 1 hour and 20 minutes.
Drain the juice from the pineapple chunks. Mix the pineapple chunks, pistachio pudding and whip cream. Now you can mix the mini marshmallows to the cream. Best results is to chill before serving.
Dissolve jello in boiling water. Add pie filling and pineapple (juice and all).	Put in an 8x12 inch pan and let set. Mix the cream cheese, sour cream, sugar and pecans together for topping.
Use tea cake tins (paper liners optional). Do not grease tins. Take wrappers off candy. Mix ingredients except Hershey's Kisses. Form into 1-inch balls and drop in tins. Bake 8 to 10 minutes at 375°. Place candies in center. Let cool. Can freeze. Yields 4 dozen.
Cook broccoli until barely tender; drain well. Completely hollow out and drain tomatoes. Make a cream sauce of the butter, flour, milk, salt and pepper. Combine cream sauce and broccoli; stuff tomatoes with this mixture. Sprinkle tomatoes with buttered bread crumbs. Bake at 350° for approximately 15 minutes. If made ahead of time and refrigerated, bake at 350° for approximately 30 minutes. Serves 4 to 6.
Beat all ingredients and cook in 2 layers at 325° for 30 minutes. Slice 2 layers into 4 layers while still hot.
In small bowl stir together all ingredients except bread. Flatten each slice of bread with rolling pin. Spread each bread slice with 1 1/2 tablespoons cheese mixture. Roll up bread jelly roll fashion, beginning with short side. With serrated knife slice each roll into 4 pinwheels. Secure each with wooden toothpick. Place on cookie sheet. Heat broiler. Broil 5 inches from heat 1 1/2 to 2 1/2 minutes or until lightly browned and cheese is melted. Remove from cookie sheet. Serve immediately.
Mix all ingredients, except cheese and peppers. Pour mixture into hot greased skillet. Sprinkle with cheese and peppers. Use rest of batter. Bake at 400° for 40 minutes or until done.
Place sweet potatoes, halved lengthwise, in greased 10 x 6 x 1 1/2-inch baking dish. In saucepan, combine brown sugar, cornstarch, salt, cinnamon and orange peel. Drain apricots; reserve syrup. Stir 1 cup apricot syrup into cornstarch mixture. Cook and stir over medium heat until boiling. Boil 2 minutes. Add butter. Add apricots and pecan halves over sweet potatoes. Pour syrup mixture over all and bake in 375° oven, uncovered, for 25 minutes. Serves 6.
Boil water and pour over remaining ingredients. Put in 13 x 9-inch pan; refrigerate. When set, cut in cubes for finger food. Children really like it this way.
Layer shrimp and onion. Pour dressing over. Put lemon slices on top. Refrigerate 12 hours.
Bake cake according to directions on box. Mix pudding according to directions on box. Crumble 1/2 of cake in bottom of a punch bowl. Pour 1/2 of pudding mixture over cake. Top with 1/2 of pie filling, 1/2 of pineapple, 1/2 of Cool Whip and 1/2 of walnuts. Repeat all layers and refrigerate until serving.
Saute celery in oleo until tender. Stir in flour and salt. Gradually add milk. Add corn and cooked noodles. Add cheese and beef. Bake in a greased casserole at 350° for 30 minutes.
In a medium saucepan combine all ingredients. Simmer uncovered 20 minutes. Remove spices and serve hot.
Mix all this well together. Then mix 2 tablespoons brown sugar and 1 teaspoon cinnamon. Then grease and flour tube pan. Pour half of the batter in the pan and sprinkle your cinnamon and sugar mixture over it. Then pour in the rest of the batter. Bake for 1 hour and 15 minutes at 300°. Glaze while hot.
Mix graham cracker crumbs and butter. Press in bottom of a 9 x 13-inch pan to form crust. Cool in refrigerator.
In a mixing bowl, blend cream cheese, eggs and sugar. Add all of the remaining ingredients and mix well. Transfer to a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 45 to 50 minutes or until set. Yield: 12 to 16 servings.
Boil potatoes with skins on until cooked through and tender. Do not overcook. Dice boiled eggs and combine with the rest of ingredients. Cube potatoes while they are warm and add to mixture. Skins may be left on if preferred or removed before cutting into cubes.
Cream shortening, butter and sugar. Add eggs one at a time. Add dry ingredients alternately with milk and water. Stir in butternut flavoring. Bake in greased and floured tube pan or Bundt pan for 1 hour and 20 minutes (test with toothpick). Start in cold oven. Leave in pan 20 to 30 minutes before taking out of pan.
Combine softened margarine and peanut butter; beat until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup of the chips. Spread into a 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes or until edges begin to brown.
Butter bread on both sides. Grease a 9 x 13-inch cake pan. Line bottom and sides with slices of bread. Use 1/2 slices for the sides. Sprinkle grated cheese over the bread. Pour eggs and milk over slices of bread. Top with crumbled meat. Refrigerate overnight. Bake at 350° for 45 to 60 minutes. Serves 6 to 8.
Mix all ingredients together. Place in covered casserole dish. Bake 1 hour in 350° oven.
Mix in order given. Pour into lined loaf pan and bake 50 minutes at 350°. Freezes well.
Mix well 1 can condensed milk, 2 egg yolks and 1/2 cup lemon juice. Pour into pie crust. Let chill about 1 hour.
In a medium mixing bowl, stir together the softened cream cheese, shredded Cheddar or Colby cheese, shredded carrot or zucchini, honey, apple or pear and peanuts or pecans. Cover and chill the cream cheese mixture up to 1 week.
Cook onions slowly in melted Crisco until brown. Cut beef into small serving pieces. Add to pan, increase heat and brown meat on both sides. Mix flour with seasonings and sprinkle over meat. Add water, vinegar and ketchup. Cover and simmer until meat is tender (1 1/2 hours). Serves 6.
Using a pressure cooker, cook potatoes in water. Sift flour with baking powder and salt. Beat egg; add milk. Combine mixtures. Drop batter from spoon into juice of potatoes or chicken broth. (Take out chicken.) Cook uncovered 5 minutes. Cover. Steam for 5 minutes without vent. Remove dumplings onto hot platter.
Brown veal in margarine. Remove veal to heated platter. Deglaze pan with white wine and chicken broth. Add lemon slices to sauce and simmer until thickened (may need to add a touch of cornstarch to thicken). Add garlic. Put veal back in sauce. Cook for 2 to 3 minutes over medium-low heat. Garnish with fresh parsley. Makes 4 servings.
Mix sugar, salt, milk and butter in a 2 quart pan. Cook, stirring constantly, over low heat until sugar is dissolved. Add pecans and cook over medium heat to a soft ball stage (234°) stirring constantly. Remove from heat, let cool 5 minutes. Stir rapidly until mixture thickens and coats pecans. Working quickly, drop teaspoonfuls on waxed paper, forming patties. Let stand until cool and set. Makes about 4 dozen.
Put bread in bottom of a buttered 9 x 13 dish. Sprinkle cheese and meat on top. Beat eggs, salt and milk together and pour over all. Make sure all bread is covered with the egg mixture. Refrigerate overnight. Bake 50 to 60 minutes at 350°.
Drain cans of pineapple and place in a casserole bowl.	Cook flour, pineapple juice, sugar and egg until slightly thickened. Pour over pineapple chunks and mix. Top with grated cheese. Mix crushed Ritz crackers and margarine and put on top of cheese. Bake at 350° for 20 to 30 minutes.
Mix all together and add enough milk to make soft and creamy. Place on low burner until it boils. Stir constantly. Add 1 teaspoon vanilla.
*Use any combination of whole wheat, rye, soy, oat, millet or buckwheat, rolled oats, wheat or rye bran, wheat grain or cornmeal.
Peel potatoes and boil along with eggs until desired firmness (of potatoes). After potatoes are done, drain water and place potatoes in a bowl and add seasoned salt and cover bowl. Peel eggs and dice. Dice (chop) bell peppers, onions and celery. Add the chopped vegetables to potatoes (stir when adding each), then add eggs, pickle relish, mayonnaise and mustard.
Cream margarine, oil and sugar. Add eggs and vanilla. Sift dry ingredients together. Add to cream mixture alternately with sour cream. Stir in zucchini. Pour into 9 x 12-inch pan, greased and floured. Sprinkle chocolate chips over top. Bake at 325° for 40 to 45 minutes.
Heat oven to 350°. Grease cookie sheet. Melt chocolate chips over warm water. Beat egg whites with salt until foamy. Gradually add sugar. Beat until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and chopped nuts. Drop by teaspoon on cookie sheet. Bake about 10 minutes.
Put pickling spices in a small cheesecloth bag. Cook veal in a kettle of water with pickling spices. When veal is cooked, grind it with a meat grinder. While meat is cooking, peel and dice vegetables. Add to meat and broth and continue cooking. Brown flour in skillet, stirring constantly. When vegetables are cooked, add diced lemons and diced hard-boiled eggs. Add water to browned flour until you have a thin smooth paste consistency. Gradually add browned flour paste, stirring constantly, so flour will mix thoroughly. Add can of tomatoes, including liquid, to soup. Serve with Ritz crackers. Freezes well. Lots of work, but delicious!
Put sugar, eggs and margarine in bowl; beat well. Add flour and flavoring; beat for 10 minutes. Bake at 300° for 1 hour.
Simmer chicken for 1 to 1 1/4 hours. Debone chicken; cut into large pieces. Reserve 2 1/2 cups chicken broth. To the remaining, add 3 quarts water and 2 tablespoons salt. Boil and add spaghetti; cook 6 minutes. Drain and place in a 9 x 13-inch pan.
Peel, seed and mash avocados. Add lemon juice and sour cream. Mince onion. Add to avocado. Peel tomato. Remove seeds and juice. Chop tomato and add to avocado.
Brown ground beef with onion and taco seasoning; drain excess fat and set aside. In a separate small skillet, precook just to soften each tortilla by using tongs to flip and heat each side in a small amount of oil. Place tortillas on paper towels to drain excess oil until needed.
Mix all of the ingredients with mixer until very smooth and no lumps. Add 1 carton Cool Whip and mix for 1 minute. If mixture is too stiff, add a little milk. Pour into pie shells and refrigerate. These pies can be made up ahead of time and frozen. When ready to serve, top with fresh strawberries or your favorite fresh fruit.
Layer first 3 ingredients in casserole. Blend together milk and flour. Pour over potatoes, onion and ham. Dot with butter and bake for 2 hours at 350°.
Place a ham and cheese slice on each breast half. Roll up chicken from narrow end. Secure with toothpicks. In skillet in hot oil, cook chicken for 10 minutes on all sides. Spoon off fat. Stir in remaining ingredients; heat to boiling. Reduce heat to low. Cover; simmer for 10 minutes. Garnish with chopped fresh parsley, if desired.
Melt the oleo; add water and cocoa and bring to a boil. Add remaining ingredients. Mix well. Pour in greased cookie sheet and bake at 375° for 20 minutes. (This takes a large cookie sheet or it will boil over in the oven.)
Mix all ingredients together. Pour into pie crust. Top with Cool Whip. Chill.
Wash spinach and remove stems; dry leaves. Tear greens into bite-size pieces (about 10 cups). Heat salad dressing in chafing dish. Add bacon bits and toss until greens are well coated. Yields 6 servings.
In medium size bowl, combine sweetened condensed milk, lemon juice and rind. Blend in egg yolks. Turn into cooled crust. In a small size bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling. Seal to edge of crust. Bake in slow oven (275° to 325°) for 12 to 15 minutes or until meringue is golden brown.
Blend cream cheese and 2 tablespoons butter until smooth. Add remaining ingredients, except crescent rolls and croutons; mix well. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon 1/2 cup meat mixture into each rectangle. Pull corners of dough to top and twist. Brush top with butter. Dip in crouton crumbs. Bake on ungreased cookie sheet for 20 to 25 minutes, until golden brown. Bake at 350°. Heat one can of cream of chicken or cream of mushroom soup and pour over top.
In saucepan, combine vinegar, jelly, sugars, butter and lemon juice. Bring to a boil. Add mustard and salt. Pour over lamb. Cover and marinate 3 to 4 hours or overnight in refrigerator. Before grilling, drain and reserve marinade.
Mix and bake cake according to directions. Mix coconut, sugar and sour cream together. Set aside 1 cup mixture. Frost cooled cake.
Mix above ingredients. Use cast-iron (cornbread sticks) pan, heating it as you turn on oven at 400°, and while mixing ingredients. Bake about 20 minutes.
Crust: Unroll crescent rolls and shape into quiche pan or 10-inch pie pan. Prebake according to directions.
Place all ingredients into a Pyrex or Corning Ware baking dish. Cover and bake at 300° for 1 1/4 hours. Stir twice during baking time. Cool slightly. Serve warm or cold. Great with turkey, ham, pork roast, chicken, etc.
Place pecans in bottom of a 9-inch microwave-safe pan. Sift together flour, baking soda and salt. Set aside. In a small bowl, stir together milk, lemon juice, lemon zest, vanilla and food coloring. Set aside. In a large bowl, cream butter at medium speed 45 seconds. Gradually add sugar and gelatin in a steady stream. Beat until mixture is fluffy, 5 minutes. Add eggs, one at a time, beating about 1 minute after each addition. Scrape bowl while adding eggs. Reduce to lowest speed of mixer. Alternately stir in 1/4 of the flour mixture and 1/3 of the milk mixture. Beat well after each addition. Turn batter into prepared microwave-safe pan. Level top using a rubber spatula. Microwave at High power for 5 minutes. Rotate cake one-quarter turn during baking. Allow the cake to rest 3 minutes. Microwave at High power for 4 minutes. Rotate cake during baking. Cool cake in pan. Turn out on serving plate. While cake is still warm, poke holes in top of cake. Pour glaze on top and dribble down the sides. Let cool completely before serving.
Clean and dry fish, cut in pieces. Dip in milk after adding salt, then bread crumbs. Place in baking dish adding a little olive oil. Add little butter to fish. Brown quickly in very hot oven with no water in pan.
Melt margarine in casserole dish. Mix other ingredients. Pour into casserole dish. Bake at 375° for 45 minutes.
Cook broccoli until tender and drain. Spray deep glass pie plate with Pam and pour mixture in. Bake 45 minutes at 375°. You can add chopped ham or cooked bacon that has been crumbled, if you wish.
Heat oven to 375°. Mix all ingredients (except tomato soup) thoroughly. Form into balls (12 to 14) and place in a deep baking dish. Heat the tomato soup with 1 can of water. Pour over meat balls in a casserole, having the balls well covered. Bake 1 hour and 15 minutes in a covered casserole.
Cut biscuits in 1/2. Roll into soft balls. Bake on a greased cookie sheet as directed on can. Melt butter. Mix all remaining ingredients; stir and pour over hot rolls.
Brown sausage, onion, bell pepper, garlic and fennel seed (optional). Drain excess grease. Roll out pizza dough. Spread sausage mixture over dough. Roll up like a jelly roll, from longer side. Place, seam side down, on pan and bake at 400° for 15 minutes. Brush crust with butter; bake another 5 minutes, until golden brown.
Brown ground beef and onions together. Add tomato paste and chili mix to ground beef. Stir in Cheddar cheese and heat on low. Serve warm with corn chips.
In saucepan, cook onion in butter until tender. Blend in gravy, water, cheeses and sherry. Heat until cheese melts; stir often. Add ham, parsley and pimiento. Heat; stir occasionally. Serve over noodles. Makes about 3 cups, 4 servings.
Blend sugar, Crisco and eggs well, then add flour, milk and vanilla. Bake at 350° until brown or springs back when touched in middle.
Brown beef in skillet. Add onion. Drain off fat. Reduce heat and add salt, chili powder, Worcestershire sauce and brown sugar. Stir in tomato sauce and vinegar. Cook mixture about 5 minutes, stirring occasionally to prevent sticking. Serve on hamburger buns.
Boil sugar and vinegar and set aside to cool. Then mix all ingredients with liquid. No salt! No pepper!
Combine all vegetable ingredients in large bowl. Pour Marzetti dressing over all and mix well.
Lightly grease a 9 x 13-inch pan. Combine sugar, cocoa, milk and margarine in a large pan. Bring to a boil over medium heat, stirring constantly. Remove pan from heat. Add peanut butter and vanilla. Mix well. Stir in oats and coconut. Spread in pan. Refrigerate until set. Cut into bars. Store in refrigerator.
Brown beef, onion and celery. Add rice, mushroom soup, soy sauce and water. Bring to a boil. Stir. Reduce heat to low. Cover and cook 15 to 20 minutes until rice is cooked.
In a large bowl, place cabbage, alternating with onions. Top with 3/4 cup sugar. Do not stir. Heat vinegar, oil, 2 tablespoons sugar, salt and celery seed. Let boil. Pour over cabbage and onions. Refrigerate 8 to 12 hours. Drain before serving.
Brown hamburger, onions and celery. Add soups and water. Stir well. Add soy sauce and rice. Bake at 350° for 1 hour. Sprinkle noodles on top. Bake 15 minutes more.
Cream together sugar, margarine and butter. Add eggs, corn meal, flour, milk, baking powder and salt. Mix well. Place in a greased 9 x 13-inch pan. Bake at 400° for 30 minutes. (Pan can be sprayed with Pam cooking spray.)
Combine sugar and 3 cups water and boil. Remove from heat and cool. Combine remaining ingredients with sugar water. Freeze and enjoy (stir while freezing).
Brown ground beef and onion and drain. Add Ro-Tel tomatoes and cream of chicken soup. Put a layer of chips on bottom of casserole dish. Put half of meat mixture on top, then half of grated cheese. Put another layer of chips and rest of meat mixture. Top with rest of cheese and put in 350° oven for 20 minutes.
Cream butter and sugars. Add milk, vanilla and eggs. Mix in	peanut	butter. Finally, add	flour, soda and salt. Form into balls and roll in sugar. Slightly flatten dough. Bake at 350° for 8 minutes. Remove from oven gently and put kisses or stars in center of each cookie and bake another 2 minutes.
Chop the cabbage in large pieces. Preboil until tender, about 8 minutes. Drain the cabbage. Make 2 cups white sauce, then add the cheese. Stir until the cheese is melted. Pour over the drained cabbage, stirring slightly to blend. Place the cabbage mixture in a sprayed or buttered 2-quart casserole dish. Pour the melted margarine on top of cabbage mixture. Sprinkle the crushed crackers on top. Bake at 350° for 30 to 40 minutes.
Dissolve yeast in warm water with olive oil, 1 teaspoon salt and sugar. Stir in the flour a little at a time. When you can no longer stir, turn the dough onto a floured board and knead until the dough is smooth and elastic. Place dough in an oiled bowl and let rise until it has doubled in size, about 30 to 40 minutes.
Saute onion; add tomato sauce, water and sugar and stir. Let it come to a boil. Add meatballs and cook 1/2 to 3/4 hour. Remove meatballs and add sauerkraut. Stir together; put meatballs back in pot and cook together another 1/2 to 3/4 hour. Tastes like stuffed cabbage! Freezes well.
Brown ground beef, add taco seasoning (mix as directed on pkg.). Set aside. In a 9 x 13-inch greased deep-dish pan, layer crescent rolls and press into pan (make a second layer if need be). Prick holes in rolls with fork. Bake at 375° for 6 minutes. Remove from oven.
Mix all but butter and Ritz crackers. Spread in casserole dish. Melt butter and mix with crackers; put on top. Bake 1 hour at 350°.
Preheat oven to 375°. Cream butter and 1/2 cup sugar until fluffy. Sift dry ingredients together in another bowl; add this alternately to creamed mixture with milk. Beat until smooth. Pour into loaf pan or 2-quart casserole. Spoon drained cherries over batter. Sprinkle with sugar, 1/4 to 1/2 cup as needed per tartness of cherries. Pour 1 cup fruit juice and water mixture over top. Bake for 45 to 50 minutes, until top browns. During baking, juice goes to bottom and cakelike layer comes to the top.
Coat chicken cubes with seasoned flour. Saute chicken and onion over medium heat in pan heavily coated with Pam. Sprinkle lightly browned chicken and onion with paprika and cayenne. When chicken is lightly browned, stir in chicken broth, bringing mixture to boil. Cook fettucini according to directions; drain and then add with yogurt to chicken mixture. Stir to blend all ingredients and serve hot. Garnish with chopped parsley. Great with a salad and French or Cuban bread.
In a large bowl, combine cheese. Sprinkle 1/2 cheese in a 9 x 13-inch pan. Saute mushrooms, onions and pepper in oleo. Brown meat. Layer vegetables and meat over cheese. Sprinkle remaining cheese over meat. Combine flour, milk, eggs and parsley; beat. Pour over other ingredients. Bake in a preheated 350° oven for 35 to 45 minutes or until brown and eggs are set. Garnish with pepper and parsley, if desired.