HumbleIntelligence/food-ner-1-Million huggingface dataset:
In slow cooker, mix mustard and jelly together. Slice frankfurters into bite size pieces. (Or you can get cocktail wieners.) Simmer on low heat for 1 hour.
Melt butter in a pie dish. In a mixing bowl, combine flour, cocoa, eggs, sugar and vanilla. Add melted butter and then mix until creamy. Pour back into pie dish. Cook on High in microwave 2 1/2 minutes. Turn and cook 2 1/2 minutes longer. Cool and then frost.
Drain juice from sauerkraut. Dice small onion into sauerkraut. Add other ingredients and mix well. Refrigerate. Serves 25.
Melt oleo in small pan. Remove from heat; blend in flour, salt, mustard and pepper. Slowly stir in milk. Cook over medium heat. Stir constantly until mixture thickens and boils 1 minute. Remove from heat; stir in mayo. Fold in rest; pour into 13 x 9-inch pan. Top with crumbs. Bake at 350° for 45 minutes.
Grate cheese. Put hard-boiled eggs, pimentos, onion, salt, mayo and butter in blender and mix well. Add to grated cheese. Makes a great cracker spread for a party.
Mix food coloring with cocoa. Let stand. Cream Crisco with sugar; add eggs. Add colored paste. Beat well. Add buttermilk, cake flour (sifted), salt, vinegar and soda. Mix in by hand. Bake at 350° for 30 to 35 minutes. Makes 2 layers.
Dip chicken in egg and roll in bread crumbs. Brown chicken in butter or margarine to lightly brown. Transfer to baking dish. Mix wine with soup; stir well. Pour over chicken. Cover dish and bake for 45 minutes to 1 hour at 300°. Serve with rice or noodles.
Cut eggs lengthwise or around. Remove yolks. Place warm yolks in bowl and mash well. Mix with butter, mayonnaise, pickles, onion and bell pepper, stirring well. Pack into whites. Sprinkle with paprika. Serve warm or cold.
Combine all ingredients. Store in jar with tight lid. To serve, add 1 tablespoon per coffee mug. Add hot water and enjoy.
Melt cheese and butter first. Mix other ingredients with melted cheese (flour and nuts). Add red pepper and salt to taste. Chill in refrigerator overnight. Place small balls of mixture on baking pan. Press crosswise with a fork. Bake at 350° for 25 minutes.
Beat cream cheese until fluffy. Dissolve jello in 2 cups hot water; add 1/2 cup cold water. Add well drained pineapple; save the juice! Cover jello with layer of marshmallows. Let mixture jell.
Heat oven to 350°. Slice cookie dough as directed on package. Arrange slices in bottom of 15 x 10 x 1-inch baking pan. Using floured fingers, press dough evenly into pan. Bake at 350° for 12 to 15 minutes or until golden brown. Cool completely.
Dissolve gelatin in water. Heat soup, then whisk in cream cheese until very smooth. Cool soup. Pour in gelatin and mix well. Put in blender the mayonnaise, sour cream, horseradish, dill, salt and pepper. Mix well. Add soup mixture and blend together. Mash salmon, onion and lemon juice until very smooth. Add to other ingredients and blend until smooth. Pour into oiled mold. Chill until solid. Unmold and decorate with cucumber slices and olives. Serve with crackers or cocktail breads.
Saute onions in margarine. Add remaining ingredients; stir until cheese is melted. Serve hot with chips.
Preheat oven. Grease 8 1/4 x 4 1/2 x 2-inch loaf pan. Combine apples, sugar and oil in medium bowl. Add egg, mix well. Combine flour, baking powder and soda in separate bowl. Add apple mixture. Stir until dry ingredients are moist (do not overmix, do not beat). Bake at 350° for about 1 hour or until center springs back when pressed with fingertip.
Mix cauliflower, onion and cheese in lightly greased pie tin. Beat remaining ingredients for 15 seconds in blender. Pour in pie plate and bake 35 to 40 minutes in a 350° oven.
Preheat oven to 350°. Sift together the dry ingredients. Cream oleo. Add NutraSweet, vanilla and egg. Blend well. Add dry ingredients and beat well. Stir in chips. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake 8 to 10 minutes.
Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, eggs, shortening, salt and 3 cups flour. Beat until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto floured surface. Knead until smooth and elastic, about 5 minutes. Put in greased bowl. Flip bowl, greased side up; cover tightly. Refrigerate at least 8 hours, 24 hours is best. Punch down, roll out, shape, set out to rise in warm place. Let rise until double bulk. Brush with butter. Bake at 400° until golden brown. Enough rolls for 1 week.
Heat oven to 350°. Grease baking pan. Melt cocoa and shortening in large saucepan over low heat. Remove from heat. Mix in sugar, eggs and vanilla. Stir in remaining ingredients. Spread in 13 x 9-inch pan. Bake at 350° for 30 minutes. When done baking, cut in squares while still hot. Makes 15 large brownies.
Combine and place in 8 x 8-inch casserole pan and refrigerate overnight. Bake at 350° for 45 minutes to 1 hour. This can easily be doubled, but cooking time will be longer. We have this every Christmas morning!
Beat all ingredients together. Place in a 7 x 11-inch dish and freeze. Thaw slightly before serving.
Mix sugar, syrup, butter and salt in a 1-quart dish. Bring to a boil and cook 2 minutes on high. Add soda and stir well.
Place 2 to 3 asparagus spears on one end of each ham slice. Roll up to make 6 bundles. Heat cream cheese and milk in saucepan over low heat, stirring often until smooth. Blend in sherry, onion salt and nutmeg. Butter toast; trim crusts and cut each slice diagonally. Place one ham bundle on each toast point. Spoon 2 tablespoons hot cream cheese sauce over each ham bundle; sprinkle with Parmesan cheese. Broil 2 to 3 minutes to warm and to brown cheese. Makes 3 servings.
Melt caramels in double boiler. Add nuts and mix well. Spoon onto wax paper to cool. Melt Hershey bar in double boiler and dip cooled caramel balls in chocolate. Lay out to dry on wax paper.
Pound flour into steaks. Season both sides with salt and pepper. Saute onion in oil in skillet. Add steak; brown on both sides. Place meat and onion in baking dish. Add carrots. Beat tomatoes with electric mixer. Pour over carrots. Bake, covered, at 350° for 1 1/2 hours.
Put water and chicken cubes in Dutch oven and boil. Add vegetables, cover and simmer until tender. Melt butter in saucepan. Blend in flour and cook 1 minute. Gradually add milk and cook over medium heat until thick, stirring constantly. Add cheese and stir until melted. Stir cheese sauce into vegetable mixture. Serves 8 to 10.
Mix butter (not melted) and cheese in mixer. Add dry ingredients. Add Rice Krispies last. Make into balls. Mash with fork. Cook at 350° (ungreased pan) for 10 to 11 minutes.
Combine first 5 ingredients. Melt chocolate chips and wax. Shape dough into small balls and dip into chocolate mixture. Place on waxed paper and refrigerate.
Heat margarine in frying pan. Add rice and stir until lightly browned (toasted). Spoon into a 9 x 13-inch greased pan. Dissolve bouillon cubes in boiling water and pour over rice. Arrange green pepper slices on top of rice. Cover tightly with foil and put into 375° oven for 20 minutes.
Place bread in a 9 x 13-inch dish. Combine beaten eggs and the rest of the ingredients. Pour over bread. Must set overnight in refrigerator. Bake at 350° for 45 minutes. Other suggested ingredients are sausage, green peppers, green onions, mushrooms and green chilies. Or create your own combinations and enjoy!
Dilute both cans of soup slightly. Mix all ingredients and place in greased casserole. Bake until potatoes are done at 350°. Note: Do not brown meat.
Cut chicken into strips. Mix together salt, teriyaki sauce, lemon juice and lemon pepper. Put chicken into mixture. Put oil in skillet and add chicken. Cook half done and remove from skillet. Pour in more oil. Add mushrooms, teriyaki sauce, soy sauce, Accent, sugar, wine, hoisin sauce and black pepper. Put chicken back into skillet and cover and simmer until done. Thicken by adding 1 tablespoon cornstarch mixed with 1/4 cup water.
Combine eggs, sugar, flour, lemon juice and rind, pinch of salt and margarine. Add hot water and stir thoroughly. Cook over medium heat until thick, but do not boil. Serve over cake or pudding.
Rinse and dry chicken. Beat egg and milk together. Mix potato flakes, garlic salt and Parmesan cheese.
In a large skillet place lamb chops and mix in all ingredients. Cook on medium-high for 1 hour, then let simmer for 30 minutes or until desired tenderness.
Preheat oven to 400°. Slightly beat eggs in a mixing bowl. Mix Bisquick, sugar, oil and yogurt in a mixing bowl; stir. Batter will be slightly lumpy. Gently fold in blueberries. Fill muffin cups 3/4 full (muffin cups should be lined or lightly greased). Bake for 15 to 18 minutes.
Slice celery, onion, mushrooms, green onions and water chestnuts. Heat oil in wok or large skillet. Brown meat and push to side of pan. Add all vegetables except spinach. Stir in remaining ingredients and let cook 5 minutes. Add spinach, cover and cook 5 minutes more. Serve with boiled rice.
Whip the whipping cream; fold in mayonnaise and horseradish. Great with roast beef.
Grate cheeses. Parboil potatoes for approximately 10 to 15 minutes, then grate them. Mix all ingredients. Sprinkle with paprika. Bake at 350° for 50 to 60 minutes or until golden brown on top.
Cream the shortening and sugar together; add 2 eggs and milk. Add dry ingredients, sifted together. Add oats and vanilla and drop by teaspoonfuls onto greased tins. Bake at 350° about 10 minutes.
Mix ingredients and bake in 1 1/2-quart dish for 1/2 hour at 350° or until center is thick.
Mix well and pour into a 9-inch unbaked pie shell and bake in preheated oven at 350° for 45 minutes. This pie has the look of a pecan pie and its consistency, too. You mix it, cook it and eat it! So simple, its too good to be true.
In large bowl beat cheeses at medium speed; mix until well blended. Add remaining ingredients, except pecans. Mix well. Chill several hours or overnight. Shape into ball, roll in pecans and serve.
Beat together butter and sugar until light and fluffy; blend in eggs and vanilla. Gradually add combined flour, soda and salt. Mix well. Stir in candies and nuts. Drop dough by heaping tablespoonfuls onto greased cookie sheet about 3 inches apart. Press 3 to 4 additional candies into each cookie, if desired. Bake at 350°.
Saute onion and celery in butter. Mix all ingredients. Will be soupy. Bake in 9 x 13-inch Pyrex until done at 350°. Serve with chicken or turkey.
Heat oven to 300°. Combine flour and salt in food processor, do pecans until fine not powdery. Add to flour mixture. Beat butter and sugar. Reduce to slower speed, beat in flour mixture. Roll into tablespoon ball. Put onto ungreased cookie sheet 2 inches apart. Flatten about 2 inches around. Bake 30 minutes. Melt chocolate in 250° oven. Dip half cookie in melted chocolate or pour melted chocolate on cookie.
Combine eggs, turkey, garlic, cheese, nutmeg, salt and pepper and enough breadcrumbs to shape meat into patties. Brown patties in butter until well browned. Remove and keep warm. Add flour to butter in pan and cook, making paste. Add juice of lemon. Stir. Now add enough chicken broth to make gravy consistency and serve over cutlets. Serves 4.
Put first 7 ingredients in a bowl. Melt butter and margarine and pour over mixture. Stir; leave overnight. Next day, stuff clam shells and bake at 375° until done.
Blend sugar, gelatin, milk, and chocolate thoroughly in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Place pan in cold water, cool until mixture mounds slightly when dropped from spoon. Stir in marshmallows and nuts.Fold in egg whites and whipped cream. Chill 4 hrs. 8 servings.
Bake cake mix according to package direction in 13 x9-inch pan. Cool and cut into cubes. Combine chocolate pudding with milk and Kahlua. Layer 1/2 of cake cubes in glass bowl. Spread with 1/2 of pudding mixture, then 1/2 of whipped cream. Top with 1/2 of candy. Repeat layers, ending with candy. Chill overnight.
Saute onion and green pepper in butter until tender. Stir in remaining ingredients; cover and simmer 8 to 10 minutes, or until zucchini is crisp-tender. Yields approximately 6 servings.
Arrange greens on salad plates. Top with sliced pears, toasted pecans and 2 ounces peppercorn dressing. Yields 4 servings.
Cut pork fillets in half so you end up with 8 pieces. Dip fillets in flour one side only. Melt the butter in a frying pan; let pan get hot and add pork fillets with flour side down. Let brown until they are dark brown, then turn fillets over and brown other side. Sprinkle salt onto fillets and into the pan. Spread garlic onto fillets and let some garlic drop into the pan as well. When garlic starts browning, add enough water to cover the fillets halfway. Turn heat down, cover and simmer for 20 minutes. While fillets are simmering, boil noodles and prepare vegetables.
Melt margarine in frying pan. Add onions and saute 3 minutes. Add meat, vegetables (drained), tomato soup. Stir over low heat until well mixed and thoroughly heated. Season to taste. Pour mixture into greased 1 1/2 qt. casserole. Cover with mashed potatoes and bake at 400° about 15 minutes until potatoes are light brown. 6 servings.
Combine beef, egg white, onions, crumbs, milk, horseradish, salt and pepper. Shape into four oval patties. Fry in skillet with a small amount of oil 10 to 12 minutes. Remove and keep warm. Add gravy, mushrooms and water to skillet. Heat and serve over patties and noodles.
Spray a 9 x 13-inch pan with vegetable spray. Place chicken pieces and broccoli on the bottom of the pan. Combine sour cream and soup. Pour this mixture on top of chicken-broccoli mixture. Mix stuffing mix and margarine together and sprinkle on top of casserole. Bake in a 350° oven for 30 minutes, uncovered. Makes 5 servings.
Pour juice and milk into blender. Scoop in the vanilla ice cream. Cover and blend for 30 seconds. Serve. If you do not have your blender handy, just place in a 2-quart jar and shake.
Boil chickens or pressure for 15 minutes. Saute onion in butter; add green chilies. Add soups, milk and broth; warm thoroughly. Separate chicken from bones. Moisten tortillas in leftover broth and line casserole dishes. Layer: meat, soup mixture and cheese. Cook 30 minutes in 350° oven. Makes two 9 x 13-inch dishes full. Freezes well.
Mix 1/2 cup flour with the dates and nuts. Set aside. Blend together the egg, milk, oil, sugar and marmalade or jam. Sift the remaining flour, salt and baking powder into the bowl with the liquid mixture and mix quickly, only enough to moisten the flour. Add dates and nuts and fold in. Pour into greased 9 x 5 x 3-inch pan and bake at 350° for 1 hour. Test with toothpick. Cool for 30 minutes on rack before turning out of pan. Cool thoroughly before wrapping to store. Freezes very well.
Saute steaks in soy sauce, garlic and oil for at least 1 hour. Place in skillet with onions, peppers and celery. Cook on high and brown, then simmer with remaining ingredients until done. Pour over rice.
In a small bowl, combine cheese and margarine until well blended. Spread 1/4 of mixture on 1 ham slice. Repeat with remaining cheese mixture and ham slice. Roll up from short sides; chill for several hours or wrap and freeze, if desired.
Beat 1/2 cup sugar into the egg yolks. Add salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture coats the spoon. Cool.
Fry bacon until almost crisp. Remove and add onions; cook 5 minutes. Crumble bacon. Drain clams; reserve liquid. Add all ingredients except clams. Cook 15 minutes. Add clams and heat 3 minutes.
Mix and chill.	Serve with raw vegetables. (This is the best recipe for a relish tray that you can make.)
Mix soda into the boiling water and cool mixture. Cream together the remaining ingredients. Add the water and soda mixture. Bake in papered muffin tins at 375° for 12 to 15 minutes. Mixture will keep in the refrigerator for up to one week.
Cut cake mix and butter together in a 13 x 9-inch pan. Bake at 325° for 15 minutes. Cool well. Beat sour cream, eggs and sugar together. Pour over cake. Bake again at 325° for 30 minutes. Cool. Pour both fillings over half of cake and serve.
In small mixer bowl, beat Egg Beaters and sugar until thick (about 1 minute). Place in top of double boiler over boiling water. Reduce heat and cook 5 minutes, stirring constantly. Remove from heat; add cheeses and beat well. Fold Cool Whip into mixture; set aside.
Mix dressings and pepper. Spread dressing mixture over chicken; cover. Refrigerate at least 20 minutes to marinate. Heat grill. Remove chicken from marinade; place on grill over medium coals. Grill, covered, 8 to 10 minutes on each side or until cooked through. Serve with salsa.
Preheat oven to 400°. Wash and dry fillets and cut into serving pieces. Season with salt and pepper in egg white and coat with Total cornflake crumbs. Arrange in a single layer in a lightly oiled shallow baking dish. Bake for about 30 minutes or until it looks brown and crispy. This recipe is very "heart healthy!"
In heavy bottomed, 4-quart covered pot, melt butter and oil. Add onions. Cover and cook over low heat for 15 minutes. Stir in salt and sugar. Cook over moderate heat for 30 to 40 minutes, stirring frequently, until onions are deep golden brown. Sprinkle in flour and stir over low heat for several minutes to cook flour. In a separate pot, bring broth to a boil. Remove soup pot from heat and add boiling liquid, wine and seasonings. Simmer, partially covered, for 30 to 40 minutes. Just before serving, stir in cognac. Pour in soup tureen or individual ovenproof bowls. Stir in some cheese and top with toasted French bread. Sprinkle lightly with paprika. Place bowls on cookie sheet and cover with the rest of the cheese. Bake 15 minutes in a 325° oven and serve immediately.
Crush wafers and add butter. Mix well. Press into a 9-inch pie plate. Cover with softened coffee ice cream. Top with cold fudge. (Tip: It helps to place fudge sauce in the freezer for awhile to make the spreading easier.) Store Mud Pie in the freezer for approximately 10 hours.
Steam broccoli until undercooked stage; drain well. Mix cut broccoli with the remaining ingredients. Stir thoroughly and refrigerate overnight before serving. Salad will keep 3 days refrigerated.
Boil water and margarine together; let cool. Put flour in; stir until smooth. Put in eggs; beat hard. Place in refrigerator; let stand overnight. Drop from a teaspoon in small balls; shape with fingers. Bake at 400° until brown, approximately 30 to 40 minutes.
Preheat oven to 375°. Mix sugars and flour. Beat eggs, milk, vanilla and butter, then add in sugars and flour. Fold in nuts. Pour into unbaked pie shell. Bake 40 to 50 minutes, until firm and golden brown.
Mix dry ingredients; add eggs and beat until smooth and creamy. Add milk and cook slowly, stirring constantly, so it won't scorch. When thick and smooth, remove from heat and add vanilla.
Boil first 6 ingredients gently for 3 minutes. Cool in a large bowl. Beat in eggs; add orange juice, cherries and nuts. Sift remaining ingredients. Add gradually to fruit mixture. Makes three 7 x 3-inch pans or two 2 1/2 x 5-inch pans. Bake in slow oven at 275° for approximately 1 hour, depending on pans used.
In saucepan, melt butter. Add flour and stir for 3 to 4 minutes on medium heat. Slowly add milk, stirring constantly, until thick. Add salt and pepper to taste, then add the curry powder. Add well drained onions. Stir and heat through.
Heat beans. Drain. Put garlic, hot pepper, parsley, lemon juice and tahini in blender or food processor and chop. Add beans and salt. Blend to fine consistency. Reserve a few whole beans for garnish. Add a little water if too thick. Spread in large, flat plate. Make a mound between center and edge of plate in hummos for olive oil. Garnish with leftover whole chickpeas and sprigs of parsley. Serve with warm pita bread to be dunked into food. Serves about 4.
Combine thawed orange juice and lemonade. Add ice. Then add the ginger ale to the mixture and enjoy!
Crumble crackers in a bowl. Cook onions in margarine on medium-low heat. (Don't burn margarine.) Cook until soft, 5 to 7 minutes. Pour into crumbled crackers. Add Parmesan cheese.
Put flour in plastic bag. Drop chicken pieces in; shake. Put in hot skillet with a little oil or Crisco. Fry each piece until brown. Put a cake cooling rack on cookie sheet. Place chicken on rack. Put in a 350° oven for 60 minutes.
Sprinkle gelatin over cold water and undiluted lemonade concentrate in saucepan. Place over low heat. Stir constantly until gelatin dissolves, about 5 minutes. Remove from heat. Add sugar and stir until dissolved. Chill, stirring occasionally, until completely cooled. Pour chilled evaporated milk into chilled mixing bowl; beat at high speed of mixer until stiff, about 5 minutes. Fold in cooled gelatin mixture. Add a few drops of food coloring to make pink. Put in crust. Chill for about 2 hours.
Mix everything together. Let simmer for about 30 minutes, then pour in dish. Make a pan of biscuits. Let cool. Cut in half and put on top of pie.
Saute green pepper and onion. Blend the last 4 ingredients. Spray baking dish with Pam and layer tortillas, chicken, onion, pepper and soup mixed with tomatoes. Top with cheese. Bake at 350° for 30 minutes.
Mix first 5 ingredients together and put in buttered 9 x 13-inch pan. Top with corn flakes. Pour melted margarine over top. Bake at 350° for 45 minutes.
Drain salmon or tuna; set aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in the flour. Add baking powder to salmon or tuna juice. Stir into salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco. Serve with tartar sauce or Caesar salad dressing.
Soak black beans overnight; drain and add water and olive oil and after a few minutes, add pureed tomatoes, stewed tomatoes, salt, cayenne, oregano, cinnamon, cumin powder, basil and garlic powder. Bring to a boil, then lower fire to a simmer until done, about 1 1/2 hours.
In large bowl, combine apples, grapes, banana and walnuts. Combine mayonnaise, sour cream, sugar, lemon juice and salt; pour over fruit mixture and toss gently to coat. Yield: 6-8 servings.
Cut chicken in pieces and fry in oil until a delicate brown. Remove from pan. Add the unwashed, uncooked rice to the oil in the pan and fry until golden, stirring frequently. Add onion, garlic, tomato puree and boiling water. Season with salt and pepper. Add the browned chicken and let simmer, covered, for 30 minutes. Do not remove. Cover. It must steam thoroughly. Serves 4 to 6.
Mix sugar, syrup and butter in a heavy pan. Bring to a boil and cook for 5 minutes. Remove from heat and add soda, salt and cream of tartar. Pour immediately over popped corn. Mix lightly but well. Place in a large roaster pan. Bake at 200° for 1 hour. Stir once while baking. Pour on waxed paper and separate.
Layer ingredients in greased baking dish. Top with potato chips and cheese. Bake at 350° for 40 minutes.
In large non-stick skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Using a slotted spoon, remove beef mixture to several layers of white paper towels. Let stand for 1 minute. Blot top with of beef with additional white paper towels. Transfer beef mixture to fine mesh strainer over a 1 1/2 quart bowl. Pour hot water over beef. Drain for 5 minutes. In large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chiles, chili powder, salt and pepper. Stir in beef mixture. Bring to a boil, reduce heat, simmer uncovered for 10 to 15 minutes. Serve over spaghetti.
Mix together. Make into small balls. Bake on broiler pan rack for drainage of excess fat for 30 minutes at 350°.
Cream together shortening and sugar. In separate bowl, beat eggs, milk and soda. Sift together remaining ingredients, adding alternately with liquid to the egg mixture; mix well. Drop onto greased cookie sheet and add a Muscat raisin in center of each. Bake at 350° for 8 to 10 minutes.