HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix meat. Add onion and seasonings. Soak crumbled bread in milk. Add eggs. Combine meat and egg mixture. Bake uncovered for 60 minutes at 350°. Serve hot or cold.
Cook pasta shells as directed on package. Mix cheeses, eggs and spices in bowl. Spoon cheese mixture into shells. Pour thin layer of sauce in a 9 x 13-inch pan. Place stuffed shells open side down side by side in pan. Pour remaining sauce over shells. Sprinkle with Mozzarella cheese. Bake at 375° for 40 minutes.
Use small cucumbers. Wash and let stand overnight in cold water or ice. I put mine in the refrigerator. Next day, drain and pack into hot sterilized jars. To each quart add 1 garlic clove, 1 teaspoon crushed red pepper, 1/8 teaspoon alum and 1 grape leaf. Make brine of vinegar, salt and water. Bring to a boil and pour over the cucumbers in the jars. Seal. Makes 6 to 8 quarts.
Mix and shape into three 6-inch rolls. Wrap and refrigerate 24 hours. Bake at 300° on broiler rack for 1 hour. Freezes well. (Don't overbake.)
Cook broccoli according to directions on package. Beat eggs and mix other ingredients with broccoli.
Heat oven to 350°. Melt butter in a baking dish (medium size). Heat peaches and juice in a saucepan. Mix flour, sugar and milk in a bowl. Pour flour mixture into butter. Spoon peaches on top of batter; use all juice. Bake about 30 minutes or until golden brown. (The browner the better.) Serve with ice cream.
In heavy saucepan, melt butter. Stir in sugar, cocoa and milk. Bring to boiling. Cook 1 minute, stirring slowly. Remove from heat and stir in peanut butter, vanilla and oats. Drop by teaspoon onto wax paper covered surface, starting at outer sides of pan.
Drain pineapple and oranges. Mix the instant pudding mix with 2 tablespoons Tang and the juice from the fruit. Garnish with cherries.
Peel potatoes and slice medium thin. Make a white sauce of butter, flour, salt and milk. When thickened, remove from range, add grated cheese. Stir cheese into sauce. Place sliced potatoes in 3-quart casserole, cover with hot white sauce and bake in 375° preheated or cold oven, uncovered, for 1 to 1 1/2 hours.
Put sugar on ground up cranberries; let set at least 1 hour. Mix with jello and other ingredients.
In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth. Remove from the heat; stir in raisins and nuts. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve. Makes 2 dozen.
Combine all ingredients together, add more seasonings and mayonnaise if needed, refrigerate. Enjoy!!!
Preheat oven to 350°. Grease 12-cup Bundt pan. Microwave 1 cup of the morsels in a small microwave-safe bowl on Medium-high (70%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, egg and vanilla extract in large bowl with wire whisk. Spoon batter into prepared pan. Bake for 40 to 50 minutes or until cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar, if desired. Serve with Butterscotch Sauce.
In a 4-quart Dutch oven, cook onion, celery and garlic in hot margarine or butter until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to boiling; reduce heat. Cover and simmer 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.
Heat pineapple and add jello; stir until dissolved. Let cool and add buttermilk, Cool Whip, nuts and bananas. Mix well and pour into salad mold and chill. May use 13 x 8 x 2-inch pan. Serves 6 to 8 people.
Preheat oven to 350°. In 13 x 9 x 2 pan, melt butter on top of stove. Add flour, brown sugar and pecans. Spread in pan. Bake 15 minutes or until brown. While crust is cooling, in large bowl, put softened cream cheese, sugar and 1/2 large Cool Whip and vanilla. Mix with mixer. When crust is cool, add cream cheese mixture. Then top cream cheese with lemon pie filling. Then add other half of large Cool Whip. Refrigerate before serving.
Preheat oven to 350°. In medium pan, melt morsels and margarine. Stir in crumbs and nuts. Press 1/2 mixture on bottom of greased 13 x 9-inch dish. Beat cream cheese until fluffy. Add milk, egg and vanilla. Mix well. Pour over graham cracker mixture. Put other 1/2 mixture on top. Bake 25 to 30 minutes or until toothpick comes out clean. Cool and cut in squares.
Mix Cool Whip and strawberries. Break up angel food cake in bite size pieces and gently stir into Cool Whip and berries. Chill.
Mix Eagle Brand milk and lemon juice. Add Cool Whip, pineapple and nuts. Pour into graham cracker crust.
Cook potatoes until done. Drain and mash. Let stand for about an hour or until cooled, then add the remaining ingredients. Pat into small patties; put vegetable oil in hot frying pan, then add potato fritters. Fry until golden brown. Top with your favorite cheese while hot and enjoy.
Combine sugar and water in large saucepan; boil until sugar melts. Remove from heat. Add remaining ingredients, except ginger ale. Pour into empty milk cartons and freeze. When ready to use, thaw to mushy stage (a few hours in refrigerator), then place one or two cartons at a time in punch bowl and pour cold ginger ale over it. (The mixtures in cartons will keep in freezer for several months.)
Cream the shortening and sugars until well blended. Add eggs one at a time. Sift flour. Add rest of dry ingredients and sift again. Stir in gumdrops, omitting black ones. Add oatmeal and coconut. Drop by teaspoonfuls on greased cookie sheet. Bake 15 minutes at 350° until brown. Makes 6 dozen.
Preheat oven to 375°. Line 10 inch plate with pastry. Drain crisp bacon. Cut cheese and bacon in half. Overlap layers of cheese and bacon on pastry. Best eggs and add remaining ingredients. Pour over cheese. Bake 50 minute or until knife inserted in center comes out clean and top is lightly browned. Serve warm. Makes 6-8 servings.
Mix lettuce, frozen peas, water chestnuts and onions in a 9 x 13-inch pan. Slice boiled eggs to cover. Cover eggs with mayonnaise. Sprinkle cheese on mayonnaise. Top with bacon bits.
Chop ingredients and mix with mayonnaise or blend all together in blender. Serve as a dip or spread for crackers.
Cream sugar and margarine. Beat in eggs, one at a time. Add bananas and juice; combine well. Add combined dry ingredients mixing until just moistened. Stir in nuts. Pour into greased and floured 9 x 5-inch pan. Bake at 350° for 1 hour and 15 minutes. Cool 5 minutes. Remove from pan.
Mix all ingredients together, except for 1/2 can onions. Bake at 350° for 20 minutes. Sprinkle the remaining onions on top and bake 10 minutes more.
Mix all the ingredients in an 8 x 15-inch baking dish. Put the pork chops on top. Bake at 350° for 60 to 75 minutes.
Mix together all ingredients except chips. Pour mixture into 9 x 13-inch dish. Cover and chill overnight. When ready to serve, sprinkle top with chips and bake at 400° for 20 to 25minutes.
Mix flour with soda. Combine butter, sugars, pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Gradually add flour. Mix, then stir in chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet 2 inches apart. Bake at 375° for 8 to 10 minutes.
Combine the first 4 ingredients together, mixing well, pour into a 9 x 13-inch pan and freeze. Before serving, garnish with Cool Whip and nuts, if desired.
Grind cranberries in blender or food chopper. Add drained pineapple and sugar. Let stand for 2 hours or overnight. Whip the cream; add Marshmallow Creme and fold in cranberry mixture. Add nuts. Chill.
Preheat oven to 375°. Sift flour with soda, salt, ginger and cloves. Set aside. In a large bowl, with wooden spoon, or portable electric mixer at medium speed, beat shortening, peanut butter and sugar until light and fluffy. Add eggs and milk. Beat until smooth. Stir in flour mixture and peanuts until thoroughly combined. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Let stand 1 minute before removing from cookie sheets. Remove to wire rack. Cool.
Drain liquor from oysters and reserve. Pick over oysters for any bits of shell and grit. Melt butter in a heavy 3 to 4-quart saucepan. Add onions and saute until soft, about 3 minutes. Add flour, stirring constantly until blended. Gradually add milk and cream, stirring over low heat until mixture comes to a boil. Stir in salt and cayenne pepper. Add oysters and liquor and simmer over low heat, until the oysters just begin to curl at the edges, about 4 to 5 minutes. Ladle hot stew into bowls and garnish with chopped parsley. Serves 4.
Melt butter. Add flour and blend well. Cook over medium heat for 5 minutes. Add hot chicken broth and milk. Mix well until smooth and thick. Add cheese. Mix until all cheese melts and soup is smooth. Add beer. Simmer 15 minutes. Serves 10.
Mix first 3 ingredients in a large bowl. Cook last 4 ingredients to 234° or soft ball stage. Pour over popcorn mixture and mix well. As soon as mixture cools enough to work with, spread onto 2 to 3 buttered cookie sheets and press out. Bake 1 hour at 200°. Cool. Break into pieces and store in airtight container.
Crust: Mix flour, butter and nuts together. Bake for 20 minutes at 350°.
Mix cream cheese, eggs, sugar and vanilla and beat for 5 minutes. Use 18 medium size muffin liners. Place vanilla wafer in	bottom	of each muffin liner. Fill muffin liner 3/4 full (on top of vanilla wafer). Bake 12 to 25 minutes at 375°.	Let cool and fill with pie filling. Refrigerate.
Saute celery and onions in butter until wilted. Blend in flour, mixing well. Gradually add milk, stirring constantly. Add egg yolk, salt and black pepper. Cook over medium heat for 5 minutes. Put crabmeat and shrimp in a mixing bowl; pour the cooked sauce over the crab and shrimp and mix well. Transfer half of mixture to lightly-greased 2-quart casserole dish. Top with half the cheese; repeat layers. Sprinkle top with bread crumbs. Bake at 375° for 10 to 15 minutes or until lightly browned. Yield: 4 to 6 servings.
Combine sugar, oleo and cream; bring to a boil. Boil gently for 3 minutes. Take off heat and add marshmallows. Stir until melted. Add a pinch of salt, vanilla, pecans and graham crackers. Blend well. Drop by teaspoon on wax paper. Store in a container or Ziploc bag.
Wrap each breast with 1 slice ham and 1 slice Swiss cheese. Combine sour cream, mushroom soup and Durkee's spread. Place chicken in 9 x 13-inch casserole dish. Spread sour cream mixture over chicken. Cover and bake for 2 1/2 hours at 250°.
Cream together sugar and margarine with beater. Add eggs, one at a time. Beat well. Add milk. Crush wafers in a food processor and add to moist mixture. Add coconut and pecans. Grease Bundt pan and spoon mixture into pan. Bake at 325° for 1 hour and 15 minutes.
Layer pineapple in a 9 x 13-inch glass pan. Place pear halves over pineapple rings. Melt butter. Add curry powder. Spoon over fruit. Sprinkle brown sugar over fruit. Bake at 350° for 1/2 hour.
Combine all ingredients except tomatoes in large skillet. Cover. Cook over medium heat 5 minutes. Add tomatoes and heat through. Serves 6. Good cold as salad.
In a juice extractor, put in first a few pieces of apple, then grapes, lemon and then rest of apple. Serve in tumbler. Makes one serving.
Trim the fat from the chops. Season with salt and pepper. Heat the oil in frypan. Add the chops and cook over a low heat until browned on both sides. Remove the chops. Pour off all but 2 tablespoons fat. In remaining fat, saute the onions and garlic for five minutes. Stir in mustard, chili sauce and beans. Season to taste with salt and pepper. Arrange the chops on top. Cover and bake for 45 minutes at 350°.
Grease and flour bottoms of 2 (9-inch) layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed, beat next 3 ingredients for 3 minutes or until light and fluffy. At low speed, beat in real mayonnaise. Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake in a 350° oven for 30 to 35 minutes or until cake tester comes out clean. Cool in pans 10 minutes. Remove; cool on racks. Frost. Makes 2 (9-inch) layers.
Peel and boil eggplant until done. Drain and mash with potato masher. Stir in oleo while hot. Season. Stir in eggs, milk, crackers and onions. Pour into casserole and top with cheese. Bake at 350° for 40 minutes.
Flour and grease a 9 x 13-inch pan. Mix cake mix according to directions. Put coconut and nuts in bottom of pan. Pour cake batter over coconut and nuts. Mix cream cheese and butter in saucepan over low heat until blended. Take off heat and add confectioners sugar. Mix until blended. Pour over cake and bake. Makes own icing. Bake at 350° for 30 to 35 minutes.
In a large bowl, pour boiling water over oats and margarine. Let stand for 10 minutes. Stir in both sugars and add eggs. Combine dry ingredients and add to oat mixture. Stir in 1/2 of the chocolate chips. Pour batter into a greased and floured 9 x 13-inch pan. Sprinkle remaining chocolate chips and nuts over batter. Bake at 350° for 40 minutes or until toothpick comes out clean. Makes 24 squares. Squares are very moist. It's especially good served with ice cream.
Bake cake in 9 x 13-inch pan. Cool. Beat soft cream cheese; add milk and pudding slowly. Spread on cake. Add drained pineapple; top with Cool Whip. Top with nuts (optional). Refrigerate.
Cream sugar and margarine. Add other ingredients. Form into balls and pat flat about 1/2-inch thick. Bake slowly at 300° about 1 hour until pale tan in color. While warm, sprinkle with confectioners sugar. Store in tins. They are better when aged.
Shred lettuce and put in bottom of dish. Layer next 5 items on top of it. Mix sour cream, mayonnaise and dressing mix. Pour over top of layers and seal good. Refrigerate at least 8 hours.
Blend all ingredients, then stir constantly over low to medium heat until thick. Place in blender with banana, sweetener and flavorings. Blend for 1 minute. Keep in refrigerator until ready to serve. Makes 1 serving. One serving equals 1 protein, 1 milk and 1 fruit.
In a heat proof punch bowl, combine the orange rind, lemon rind and sugar. Mash the mixture gently with the back of a spoon. Add cinnamon sticks and cloves; toss into mixture. In a small saucepan, combine the brandy and liqueur; heat over low heat until warm. Pour 3/4 of the liquor over the orange, lemon, sugar mixture; ignite remaining liquor and pour it, flaming, into the bowl. While still flaming, add the coffee gradually. When the flames go out, stir the mixture until the sugar is completely dissolved. Ladle into cafe brulot or demitasse cups. Makes about 26 3-ounce servings.
Preheat oven to 450 degrees. Coat baking sheet with vegetable oil spray.
Mash squash. Mix with other ingredients except crumbs and margarine. Put in casserole dish a layer of crumbs, a layer of squash mixture. Top with crumbs and dot with margarine. Bake at 350° for 30 to 40 minutes. Can be frozen.
Heat butter or oleo, 2 cups milk and sugar. Add cornstarch mixed with 1/4 cup milk. Cook, do not boil, until thick. Pour into baked pie shell and add nutmeg on top. Bake 15 minutes at 370°.
Microwave broccoli on High for 5 to 6 minutes, stirring once. Drain. Place broccoli in a dish. Sprinkle cheese over broccoli. Dilute soup with milk. Pour over broccoli. Microwave 6 minutes. Remove from oven and sprinkle onion rings over casserole. Return to oven and microwave for 2 1/2 minutes.
Mix all ingredients together with a pastry blender in a shallow bowl. Work quickly; don't mix too much! Dough should still be crumbly. Divide into 2 dough balls. Roll out for top and bottom crusts. For best results, roll on pastry canvas sprinkled moderately with flour. A cloth sleeve on the rolling pin helps, too. Roll outward from the center of the dough ball; roll lightly in all directions. Overworking crust will make it tough instead of flaky.
Place cherries in large flutes of greased Bundt pan. Drain pineapple, reserving syrup. Combine 1/2 cup drained pineapple, brown sugar, melted butter and 3 tablespoons of pineapple syrup. Spoon into Bundt pan on top of cherries. Prepare pound cake mix according to package directions, using pineapple syrup for liquid. Stir in lemon peel, vanilla and remaining crushed pineapple. Spoon into pan. Bake at 325° for 60 to 65 minutes. Cool in pan for 5 minutes. Turn out on wire rack or serving plate to complete cooling.
Melt oleo in baking dish (2 1/2 to 3-quart size). Mix dry ingredients. Add beaten egg and milk. Mix gradually. Place fruit in dish in melted oleo or butter. Pour batter over fruit. Bake in 375° to 400° oven about 30 minutes or until brown.
Mix all ingredients until smooth. Spread on cookies when cool. Top each cookie with a nut.
Mix flour, sugar, baking powder, salt and mace. Stir in egg nog, butter, egg and rum. Stir just until flour is moist. Fold in pecans and mixed candied fruit. Pour into 9 x 5-inch pan or two smaller loaf pans. Spray pans with cooking spray. Bake at 350° for 45 minutes to 1 hour or until toothpick comes out clean.
To caramelize sugar, place a heavy skillet over low heat. Stir constantly until melted and brown. Place granulated sugar and cream in a double boiler and heat to boiling point. Add caramelized sugar and stir until well blended. Remove from heat; add butter and vanilla. Beat thoroughly. May be reheated over hot water. Store in jar in refrigerator.
Spread butter in a 3-quart baking dish. Line the dish with corn chips. In a saucepan, combine chili and beans. Heat. Alternate layers of chili beans, onions, peppers, corn chips and cheese. Put layer of cheese last. Bake at 350° for 15 minutes. Yields approximately 7 to 8 servings.
Layer in a 9 x 13-inch dish the first 5 ingredients. Mix together the mayonnaise and sugar and spread over vegetables. Top with shredded cheese and Bac*Os and refrigerate overnight.
Drain spinach. Combine all ingredients (except bread) in bowl and mix well. Chill 2 hours. Cut bread into bite size pieces and use for dipping.
Put 60 Ritz crushed crackers mixed with melted butter in 13 x 9-inch cake pan. Mix vanilla instant pudding with milk until thick. Add softened butter pecan ice cream. Add Cool Whip on top. Top with toasted coconut.
Peel and dice potatoes. Rinse well. In medium-size pan, boil potatoes until tender; drain. In mixing bowl, combine potatoes, butter and milk. Blend with mixer until creamy. Add sour cream and cream cheese. Pour ingredients in a Pam-sprayed baking dish. Dot with butter. Bake at 350° until golden brown.
Brown beef. Add water, salt, pepper, barley and bouillon cubes. Simmer for 30 minutes, covered. Add carrots, celery, onion and tomato sauce. Simmer for 30 minutes. Add frozen lima beans and simmer for another 15 minutes.
Brown meat in skillet. Add bean dip, stirring occasionally. May add a little water if it gets too dry. Let simmer about 15 to 20 minutes. When ready to eat, put Fritos on a dinner plate. Pour meat mixture over them, then add lettuce, tomato and onion on top of meat mixture. Quickie meal. Serves 5 to 6.
In 4-quart bowl, combine artichoke hearts, salami, olives and Parmesan cheese. Add olive oil, lemon juice, oregano, salt and pepper. Toss well to coat ingredients evenly with dressing. Add Fontina cheese; toss again.
In bowl, put 2 eggs, beat slightly. Add sugar and mix well. Add syrup and mix well. Add melted margarine and pecans; mix well. Pour into crust. Bake at 350° for 8 to 10 minutes, then turn oven temperature down to 325° and bake 30 additional minutes.
Cook squash until tender; drain. Mash squash and add remaining ingredients. Put mixture in ungreased 1-quart casserole. Bake, uncovered, 20 minutes at 400°.
Boil 1 cup water; stir in jello. Add 1/2 cup cold water and lemon juice. Add jello to cream cheese and mix. Chill until thickened but not set. Fold in pineapple, marshmallows and nuts. Pour into ring mold and chill until firm.
Add boiling water to jello. Stir well. Add cranberries and mix well. Add drained crushed pineapple and pecans. Let set 6 to 8 hours.
Whip cream cheese. Mix in confectioners sugar. Blend in Cool Whip. Spread in pie shells. Top with pie filling.
Mix flour and salt in a large bowl. Cut in shortening and butter until mixture is very coarse. Sprinkle water, one tablespoon at a time, over flour, tossing with fork until mixture cleans sides of bowl. Make a ball. Wrap airtight and refrigerate at least 30 minutes. Roll out on floured board. Place in 9-inch pan. Refrigerate until ready to use.
Spread 1 side of each ham slice with 1 tablespoon cream cheese. Place 1 pickle on edge of each ham slice. Roll ham slice around pickle; press edges to seal. Cover and refrigerate 1 hour. To serve, cut each pickle into 6 slices. Makes 48 appetizers.
Add sugar to sweeten fresh berries. Slice bananas; pour lemon juice over to keep from darkening. Then add all together. Refrigerate for later. Use strawberry glaze if desired.
Combine all ingredients in a large bowl, stirring well. Cover and chill 8 hours or overnight. Ladle into soup bowls. Yields 6 cups (53 calories per 1-cup serving).
Melt butter in 10-inch glass pie pan in 400° oven. Mix next 6 ingredients and pour into pie plate. Bake for 15 minutes. Dust with confectioners sugar. Serve with syrup or jam.
Melt butter in saucepan; saute onions over medium heat until clear. Reserve 3 tablespoons of cracker crumbs for topping and place remaining crumbs in bottom of lightly greased 2-quart casserole dish. Remove onions from pan with slotted spoon. Add soup and onions, alternating layers. Combine eggs and milk; pour over onions. Top with cheese and cracker crumbs. Bake at 350° for 25 to 30 minutes or until brown and bubbly.
Mix the first 6 ingredients together until well blended. Combine flour, baking powder, soda and powdered ammonia; mix in the egg mixture. Chill at least 2 hours or overnight. Roll out and cut with cookie cutter. Place on cookie sheets and bake at 350° for 10 to 12 minutes until light brown. Makes 7 to 8 dozen.
Mix the crab and gumbo soup and cream together. Heat thoroughly; do not boil. Sprinkle with chopped chives and serve. Serves 4 to 6.
Cream Crisco and 1 1/2 cups sugar together. Add eggs, one at a time. Add vanilla. Add flour and milk. Mix well. Pour into 3 well-greased and floured pans. Bake at 325° until golden brown. Melt 1 1/3 cups butter. Add sugar and cocoa. Mix well. Add dash of salt and milk. Mix. Cook in saucepan 5 minutes after it comes to rapid boil. Remove from heat and add vanilla. Ice cake.
Combine salsa, currants, water, honey, cinnamon and cumin and mix. Heat oil in skillet. Cook almonds for 1 to 2 minutes. Set aside. Add garlic. Cook for a minute or less and then add chicken, cooking until browned on both sides. Add the salsa mixture to the chicken. Reduce heat and put on cover. Simmer for 15-20 minutes until chicken is done. Add almonds and stir. Serve with rice or couscous. Serves 4.
Saute meat and onion until tender. Drain excess fat. In a small saucepan, boil cut up celery until tender. Drain well. In large skillet, add all ingredients. Stir well. Add Open Pit sauce to your liking. Simmer until done.
About 3 1/2 hours before coat meat with flour. Pound with saucer. In hot salad oil, brown meat on both sides in 12-inch skillet over medium-high heat. Add onions, etc. Heat to boiling. Reduce heat to low. Cover and simmer 3 hours, turning once. Serve over hot noodles, rice or potatoes.
Combine egg and milk; set aside. Combine flour and Parmesan cheese; set aside. Dip pork chops into egg mixture and sprinkle evenly with salt and pepper; dredge in flour mixture. Heat oil in large nonstick skillet over medium-high heat; add pork chops and brown on both sides. Transfer to a lightly greased 13 x 9 x 2-inch baking dish; top with cooked apples. Cover with aluminum foil; bake at 350° for 45 minutes. Sprinkle with cinnamon.
Place in large boiler and mix well. Cook to soft ball stage and add vanilla and nuts. Beat until thick and pour in greased pan.