HumbleIntelligence/food-ner-1-Million huggingface dataset:
About 1 1/2 hours before serving or early in the day, preheat oven to 350°. Remove any loose papery skin from garlic, leaving head intact. Place garlic in small baking dish. Pour olive or salad oil over garlic. Cover and bake garlic 1 hour. Cool garlic until easy to handle. Separate garlic head into cloves. Press soft, cooked garlic from each clove into small bowl. Discard skin. Reserve 1 tablespoon olive or salad oil from roasted garlic.
Cook noodles and drain. Put onion, celery and margarine in frying pan. Saute until limp. Add noodles and rest of ingredients. Put in large casserole. Bake at 350° for 35 minutes until hot.
Cook noodles; heat 3 tablespoons butter in saucepan. Add flour; cook for a few minutes stirring. Add pepper, salt and slowly stir in broth. Bring to a boil and simmer until slightly thickened. Stir in cream, chicken and cheese. Heat butter and lemon juice. Saute mushrooms. Drain noodles, combine with cream mixture. Place in shallow baking dish. Spread mushrooms and more cheese on top. Bake at 375° for 20 minutes until bubbly and brown.
Preheat oven to 425°. In a medium bowl stir flour, sugar, baking powder and salt with a fork. With a pastry bender, cut butter or margarine into the mixture until it is crumbly. In a small bowl, beat milk and egg with a fork. Stir into flour mixture just until all of the flour is moistened. Place dough on a lightly-floured board or counter top and knead gently for 5 or 6 times with a rolling pin. Roll into a 9-inch circle about 1/2-inch thick. Cut with a biscuit cutter. Bake 10 to 12 minutes at 425° or until golden brown.
Melt oleo in saucepan and add sour cream and soup until hot. Combine with cooked and sliced potatoes in crock-pot on low. Heat for at least 1 1/2 hours. Delicious! This may also be baked in 350° oven for 1 to 1 1/2 hours.
Heat caramels and water in double boiler; stir until melted. Grease baking sheet. Arrange 36 groups of 4 nuts, 2-inches apart. Drop caramel by teaspoonfuls. Let turtle cool 15 minutes. (Reheat caramel, if necessary.) Melt chocolate chips over hot, not boiling water. Drop by teaspoons on each turtle. Makes 36.
Brown onion in butter or margarine. Place in bowl with meat, breadcrumbs, eggs, seasonings and blend well. Shape into bite-size balls; roll in flour; fry until done.
Combine ingredients and roll out. Bake at 400° for 8 to 10 minutes.
Cream shortening, sugar and eggs. Add the rest of ingredients. Roll into small balls and flatten on cookie sheet. Bake at 350°. When cool, put two cookies together with filling.
Cream margarine and cheese. Add flour, salt and red pepper. Add Rice Krispies. Mix all well. Roll into balls or drop by teaspoonfuls. Put on ungreased cookie sheet. Flatten. Bake about 12 minutes or until lightly browned at 375°.
Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved. Mix cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. (Store leftover pie in refrigerator.) Makes 8 servings.
In a mixing bowl, beat the cream cheese, butter and seasoning until well blended. Cover and refrigerate for at least two hours. Serve with crackers.
Mix sugar, oil, eggs, baking powder, salt and vanilla. Add flour and milk and mix well. Bake in greased and floured 9 x 13-inch baking pan. Bake at 375° for 30 to 35 minutes.
Grease and flour a tube pan. Preheat oven to 350°. Sift together the flour, soda, baking powder and salt. Add remaining ingredients; beat for 2 1/2 minutes. Bake at 350° for 1 hour and 10 minutes. Cool about 20 minutes before removing from pan.
*Broccoli, cauliflower, green onions, peppers and olives may be used ( about 1 cup each or to taste).
In a 2-quart non-aluminum pan, combine vinegar, sugar and salt. Bring to a boil and cook until sugar is dissolved. Drop garlic into boiling mixture and cook uncovered for 1 minute over high heat, stirring occasionally. Remove from heat; cool.
Mix cream cheese, 1/2 cup butter and flour. Chill in refrigerator. Mold to small muffin tin. Mix the brown sugar, 1 tablespoon butter, vanilla, salt and pecans together. Place this in crust and bake at 325° for 25 minutes, until filling is set.
Cook noodles in salted water. Meanwhile cook hamburg in frying pan. Cook in bacon fat until tender, green pepper, onion and celery. Add tomatoes. Strain noodles. Return to pan and add vegetables. When heating for the next day, add a little milk if dry. Serves 6 good helpings.
Cook beef and sausage in frypan until done. Sprinkle in some garlic and onion powder, oregano and Tabasco sauce. Mix well. Cut up cheese and add to meat. Cook until it melts. Mix well and refrigerate until ready to use. Spread on rye party bread. Put on cookie sheet and broil 2 to 5 minutes.
Cut 4 nopales; put them flat on a cutting board. Scrape both sides until you remove all stickers. Rinse them, dice them in small pieces and cook them in 2 cups of boiling water with salt for 10 minutes. Remove them; let them cool off. Rinse them in cool water; fry them in oil and scramble them with onions and eggs and spice them up.
Sift first 4 items; add to rest of ingredients which have been mixed together. Bake at 360° for 60 to 70 minutes.
Scald milk; add salt, butter, syrup and 3/4 cup of warm water. Stir well. Let cool to lukewarm. In the remaining 1/4 cup water, dissolve the yeast; add to other mixture. Add flour gradually and knead into a smooth ball. Place in buttered bowl and brush top with soft butter. Let rise to double its bulk. Knead lightly this time and shape into loaf in pan. Again brush with soft butter and let rise to twice its bulk. Bake at 350° for 50 to 60 minutes.
Simmer chicken in salt water with bay leaf until tender, about 2 hours. Remove chicken from broth and strip meat from bones. Cook rice, using chicken broth instead of water. Saute onion and celery in margarine, then add to rice, broccoli, chicken and pepper. Mix well and place in casserole. Combine cheese and soup in small saucepan, heat until cheese melts. Pour over chicken mixture and top with buttered crumbs. Bake, uncovered, in a 350° oven for 45 minutes.
Cream sugar, shortening and eggs together. Add hot applesauce with baking soda; beat well. Add dry ingredients; beat well. Fold in raisins, nuts and cherries. Bake in tube pan 1 hour and 15 minutes in 325° oven. When cool, wrap in wine cloth and store in tight container. Stays moist for weeks. Let stand about a week or 10 days before eating for full flavor.
Three days before serving, in large roaster or stock pot, soak ham overnight in enough cold water to cover. In the morning remove ham, place in sink and scrub with a brush under running water until it has been cleaned of any cleaning debris. Wash roaster, place ham in it and cover it with water. Add vinegar and 1 cup of brown sugar to ham water and bring to boil, immediately reducing heat to low. Simmer 20 minutes per pound for older ham, 15 to 18 minutes for quick-aged ham, or until the small bone in hock can be pulled out with the fingers. Let cool in cooking water overnight.
Cook rice as directed on the package. In a 1 1/2-quart saucepan, cook onion in margarine until tender, but not browned. Add hot cooked rice, pecans, parsley, basil, ginger, salt and pepper. Mix well by lifting with a fork. Serves 6.
Pour water over dates. Let stand until rest is ready. Mix sugar, butter, eggs, salt, flour and soda, then add dates. Bake at 325° for 45 minutes or longer in a 9 1/2 x 13-inch pan.
Drain salmon; keep 2 teaspoons of juice. Add juice to all the other ingredients. Mix well. Spoon by tablespoonful into hot oil. Fry until golden brown on both sides.
Melt butter and chocolate in saucepan. Remove from heat. Stir in sugar and flour; beat in eggs and vanilla. Pour into pie shell and bake 45 to 50 minutes at 300°. You may add 1/2 cup chopped pecans.
Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on, these thin areas will char and break away. Pat fillets dry with paper towels; cover and refrigerate until ready to cook. The butter sauce adheres better to cold fillets.
Core and peel tomatoes and cut into 1/2-inch cubes. There should be about 3 1/2 cups. Chop the olives. There should be about 3 tablespoons of the green and 1 1/2 tablespoons of the black. Saute the garlic in oil. Add tomatoes and bring to a boil. Add olives and capers, salt and pepper. Cook 2 minutes.
Mix oil and sugar in a bowl, then sift in dry ingredients. Add eggs, vanilla, apples, nuts and cinnamon. Mix well. Add raisins and rum flavoring, if desired. Bake in greased and floured 10-inch tube pan at 350° for 1 hour.
Saute onion and wieners in margarine. Drain kraut and mix in onions and wieners. Simmer with extra salt and pepper.
Saute finely chopped onion in bacon fat. Mix together everything but the beans. Add beans. Mix well, after draining beans and removing pieces of fat. Bake at 325° for 1 hour in oven or crock-pot for 1 1/2 hours. Serves 12 to 15.
Cook bacon until crisp. Beat eggs with cream and cheese. Stir in broccoli, salt, garlic and lemon pepper. Crumble bacon and put into egg mixture. Pour mixture into partly baked (about 5 minutes) pie shell. Bake at 350° for 45 minutes, or until a knife comes out clean.
*Note: You may need to add more or less Miracle Whip. It depends on your taste. Creamier is better!
Crush crackers, mix in sugar and butter. Press into a 13 x 9 x 2-inch glass pan. In a large electric mixer bowl, beat egg whites, strawberries, sugar, vanilla and lemon juice. Beat for 20 minutes; fold in Cool Whip. Pour over crust and freeze. Let stand at room temperature for about 30 minutes before serving.
Place apples in bowl and cover with 1 cup sugar, stirring to mix. Preheat oven to 375°. Blend remaining sugar and eggs; add oil and vanilla. Sift flour, soda, cinnamon and salt. Add this to egg mixture. Fold in apples. Pour into greased and floured Bundt pan. Bake about 1 hour and 25 minutes. Do not open oven door while baking.
Saute onion and green pepper in butter until soft and add remaining ingredients except franks. Bring to a boil, then reduce heat. Add franks and simmer for 1 hour. Transfer to crock-pot or heated chafing dish and provide wooden picks.
In a large container, bring tomatoes, salt and pepper to boil. Reduce heat and simmer 20 minutes (add 1/2 teaspoon sugar at this time).
Cook noodles for 6 to 8 minutes. Cool with cold water. Mix onions, cucumbers and tomatoes (after you have diced or chopped them). Mix vegetable with noodles. Add garlic powder and dressing. Let set in refrigerator for 1 hour. Serve.
Cook minced onion in shortening until beginning to brown. Add the chili powder and combine. Add tomato juice, salt and sugar; simmer for 20 minutes. Moisten flour with cold water to thicken. Add cheese and simmer until cheese is melted. Serve hot over fried corn meal mush.
Put potatoes in 10 x 15-inch pan. Spread ham over top of potatoes. Spread mushroom soup over top. Spread Mozzarella cheese over top. Lay slices of butter or margarine over top; add 1/2 cup milk. Cover with aluminum foil and bake at 350° for 1 1/2 to 2 hours.
Mix vinegar, red food coloring and alum. Add enough water to cover. Simmer 2 hours. Discard juice.
Cook zucchini in salted water until tender. Melt 4 tablespoons margarine and saute carrots and onion in it. Remove from heat; stir in 1 1/2 cups of stuffing mix, soup and sour cream. Fold in zucchini and turn into 1 1/2-quart casserole dish. Melt 2 tablespoons margarine and toss remaining stuffing mix in it. Sprinkle over top of casserole. Put grated cheese on top if desired. Bake 30 to 40 minutes at 350°.
Combine flour, brown	sugar,	pecans	and margarine. Press into a 13	x 9-inch baking pan. Bake at 400° for 15 minutes; cool. Crumble crust and firmly press back into pan. Combine whipped topping mix and milk. Whip until fluffy. Set aside. Combine cream cheese, Eagle Brand milk, powdered sugar and vanilla; mix well and fold into whipped topping.	Spread mixture over crust and top with pie filling. Chill for 12 hours.
In blender (in batches) or in food processor, process chickpeas, tahini and lemon juice until mixture reaches consistency of coarse paste; use as much of reserved pea liquid or water as needed. Add garlic, coriander, cumin, paprika and cayenne and process again. Transfer to a bowl and add scallions. Cover and chill one hour before serving the dip. Add parsley as garnish.
Clean and slice apples. Add all ingredients. Put in prepared pie crust. Brush top of pie with cream. Cook at 375° for 45 minutes or until golden brown.
Brown hamburger and onions. Drain off grease. Add soups. Rinse cans out well. Add the macaroni. Mix well. Bake in oven at 350° for 1 hour or until macaroni is tender.
Pour cherries and juice in saucepan. Heat to a boil, then add sugar and jello. Stir until sugar and jello are dissolved; remove from heat. Chill partially and add pineapple and nuts.
Wash squash thoroughly; cut into slices. Cook in small amount of water until tender. Drain well and mash. Measure enough to make 2 cups. Combine squash, eggs and margarine. Stir well and set aside. Combine remaining ingredients in large bowl. Make well in center of mixture. Add squash mixture to dry ingredients, stirring just until moistened. Spoon into greased muffin tins, 3/4 full. Bake at 375° for 20 minutes or until brown.
Knead bread for 10 minutes. Don't let ornaments or dough dry out. Cover with Saran Wrap. Put wire in before baking. You can roll dough out or form shapes in your hand. Bake in foil-lined cookie sheet for 2 hours at 300°. Baste with milk to make them brown. You can shellac them and then use acrylics to paint them.
Beat butter in a large bowl at medium speed with an electric mixer. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour. Stir in flavorings. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely.
Cream butter, cream cheese and powdered sugar. Mix together the milk and pudding. Add butter mixture and pudding mixture together and add the Cool Whip. Layer in a bowl the Oreo cookies, 1/2 pudding mix, then layer Oreo cookies and rest of pudding mix and rest of Oreos. (thick layer last) Refrigerate overnight. Serve with gummy worms on top, along with flowers, serve with garden trowel.
Brown beef in shortening in heavy skillet. Add remaining ingredients. Heat thoroughly. Yields 6 servings.
Cream margarine and sugar and beat in eggs. Stir in pineapple and bread crumbs. Pour into 9 x 9-inch baking pan. Bake at 325° for 40 minutes. Serve warm or cold.
Combine brown sugar and margarine. Portion scant teaspoon into each of 12 greased 2 1/2 inch muffin pan cups. Place pecan half in each. Stir together flour, baking powder, salt and sugar; set aside. Measure 40% Bran Flakes, pineapple and milk into large mixing bowl. Mix well. Let stand about 2 minutes. Add egg and oil; beat well. Stir in chopped pecans. Add flour mixture, stirring only until combined. (Batter will be thick.) Portion evenly into muffin pan cups. Bake at 400° about 25 minutes or until browned. Invert into serving plate. Serve warm. Yields 12 muffins.
Clean and chop celery into 4-inch pieces. Spread peanut butter on celery. Put raisins on top.
Beat the cream cheese (room temperature) until fluffy. Slowly add soup and other ingredients. Refrigerate for 24 hours. Remove 1/2 hour before serving.
Combine first 4 ingredients with 1/3 cup Manwich. Form into 1 inch balls. Arrange in shallow baking pan. Bake at 450° for 15 minutes. Drain excess fat. Pour remaining Manwich, mixed with water over meatballs. Cook 15 minutes, turning and basting often. Makes 6 servings.
Cut lettuce into pieces; dice tomatoes. Slice onion. Slice cucumber and mix them into one large bowl. Open tuna fish and mix with the other ingredients in the bowl. Pour half a bottle of salad dressing and mix. Add black pepper and salt to taste. Put in a refrigerator for 5 to 10 minutes and serve.
Combine potatoes, beaten egg, sugar, margarine, milk and spices. Beat until smooth. Pour into 1 1/2-quart casserole dish.
Combine first 4 in bowl. Make a well in center. Combine eggs and next 3 items. Add to dry ingredients. Stir until moistened. Spoon into muffin pans that have been coated with cooking spray. Fill 2/3 full. Bake at 425° for 20 minutes. There are 115 calories per muffin.
Preheat oven to 350°. Lay crackers end to end in large jelly roll baking pan (24 should fill a standard pan, it must have sides). Cook butter and sugar over medium-high heat, stirring constantly until it comes to boil. Reduce to low heat and simmer for 2 minutes and add 1 cup chopped pecans. Spread over crackers. Bake for 10 minutes. Spread into squares while warm and lift onto cooling rack with narrow spatula.
Mix together eggs, sugar, salt, nutmeg, milk, and vanilla. Beat well. Pour and spoon into unbaked pie crust. Bake for 15 to 20 minutes at 350°, or until knife inserted in center comes out clean.
Mix cocoa, flour, sugar, salt and milk. Cook in double boiler until thick. Beat egg yolks slightly and add 1/2 cup cooked mix to yolks. Mix well and return yolk mix to double boiler. Cook until thick. Add butter and vanilla. Pour into pie shell.
Saute green pepper in 1/4 cup of butter or margarine. Add 1/4 cup flour, milk, salt, sugar and dash of pepper. When thickened, add cheese, tomatoes, corn and lima beans, broccoli and drained onions. Sprinkle with 1/2 cup grated Cheddar cheese. Place in buttered casserole. Bake at 350° for 50 minutes.
Cream together margarine and brown sugar. Add eggs and vanilla. Sift together flour, soda and salt; add oats. Stir flour mixture into creamed mixture. In a heavy saucepan melt together milk, chocolate chips, margarine and salt. Stir until smooth; stir in nuts and vanilla. Pat 2/3 oat mixture in bottom of 9 x 13 pan. Spread chocolate mixture over dough. Dot with remaining oat mixture. Bake at 350° for 25 to 30 minutes.
Stir together and pour 2 cups boiling water over mixture. Stir until gelatin is dissolved. Stir in 1 1/2 teaspoons vanilla. Refrigerate until firm (about 2 hours).
Spread over top. Bake 15 minutes longer. Makes 6 servings. Delicious for sandwiches.
Heat oven to 425 degrees. Sift together flour, baking powder and salt in large bowl. Cut in shortening with pastry blender until incorporated. Whisk together sweet potatoes and 3/4 cup milk in small bowl until blended. Gradually stir into flour mixture until blended. Do not over-mix. If dry, add remaining milk, 1 teaspoon at a time. Dough should stick together. Place dough on floured surface. Knead 8 - 10 times. Roll out to 1/2 inch thick. Cut out 2 inch biscuits. Bake at 425 degrees for 8-10 minutes or until golden brown. Makes 20 biscuits.
Have all ingredients at room temperature. Cream sugar and Crisco. Add one egg at a time to creamed mixture; mix well. Add vanilla to milk. Sift all dry ingredients together. Add half to mixture with half of the milk; blend well. Add rest of flour mixture and milk; mix well. Bake in preheated oven for 1 1/2 hours. Test center for doneness with toothpick.
Boil potatoes until tender; do not overcook. Peel, slice and salt potatoes as you layer them. Fry bacon. Add flour, then vinegar, sugar, water, salt, onion and butter. Boil until thickened. Pour over potato slices.
Combine milk, egg, salt and mustard. Sift dry ingredients together and add to milk and egg mixture. Mix well. Dip wieners into batter and fry in deep fat. Makes about 9 corn dogs.
Boil until tender the lasagne noodles (about 10 minutes). Prepare filling by mixing tofu that has been mashed, Parmesan, 3 egg whites and spinach that has been steamed and drained very well. Add spaghetti sauce to mixture except 1/2 cup.
Mix cheese, pineapple, pepper, onion, salt and half of the nuts and shape into a ball. Roll ball in remaining nuts. Wrap in foil and refrigerate for 24 hours before serving. Serve with crackers
Press roll dough onto a 15 x 10 x 1-inch pan. Bake at 375° for 12 minutes. Mix cream cheese, dressing, dill seed and garlic salt. Mix until well blended and spread on cool crust. Top with vegetables. May use any other kind of vegetable your family likes. Refrigerate until ready to serve.
Mix Cool Whip, milk, pineapple and lemon rind. Last mix in lemon juice (it makes it all stick together). Place in crust and chill for 1 hour. Top with toasted coconut and serve.
Combine cereals, nuts and pretzels in a 4-quart bowl. Microwave butter and seasonings in a separate bowl until butter is melted. Pour over cereal mixture and toss until all mix is evenly coated. Microwave cereal for 5 to 7 minutes. Stir several times during cooking. Stores well in an airtight container.
Cook and drain spaghetti noodles. Mix eggs, milk, 1 c. mozzarella cheese, garlic and a dash or two of salt. Spread into a greased pan and bake 15 minutes at 400°. When done, layer spaghetti sauce, remaining cheese, then whatever pizza toppings you want. Bake 30 minutes at 350°. Let set for 5 minutes. Enjoy!
Mix spread a day ahead and refrigerate. Put spread on Triscuits (do not use any other cracker!). Bake in preheated oven at 350° for 5 minutes. Serve immediately!
Mix first 5 ingredients, blending 8 minutes. Pour half of batter into tube type cake pan. Spread 1/2 broken Hershey bar on top. Pour in remaining batter. Top with remaining 1/2 Hershey bar. Bake at 350° for 1 hour. Drizzle with powdered sugar frosting.
Cut crust from bread. Beat butter until very soft. Add Old English cheese. Mix well. Add onion powder, Tabasco sauce, Worcestershire sauce, dill seed, Beau Monde powder and cayenne or red pepper. Using 3 slices of bread per sandwich, spread mixture on each layer and on top, not on sides. Cut in 4 squares. Freeze immediately. Bake frozen 20 minutes at 350°.
Heat 1 inch of oil in a heavy skillet or electric skillet to 375°. Combine egg and pickle liquid. Combine bread crumbs and garlic salt. Coat each pickle slice with flour; dip in egg/pickle mixture. Fry in small batches 1 1/2 to 2 minutes or until browned, turning once. Remove with slotted spoon and drain on paper towels. Serve immediately. Makes about 2 1/2 dozen.
Mix first 8 ingredients well. Dissolve soda in boiling water. Add to first mixture. Mix well. Pour in a 9 x 13-inch pan. Bake 40 minutes at 350°. Serves 12.
Melt margarine. Add chocolate chips and peanut butter. Pour over Crispix cereal. Add the pretzels and nuts; mix well. Put confectioners sugar in large bag. Pour all ingredients into bag; shake or mix well. Put in freezer. Break apart and serve. Store in refrigerator.
Wash peppers; remove stems and ends. Cut in rings. Sprinkle salt over peppers. Let stand overnight. Mix well so all the salt is dissolved. Drain overnight in large colander (with peppers in a plastic bag with a lot of holes punched in the bottom).
In medium bowl, combine pudding and milk; beat with electric mixer until well blended, about 3 minutes. Gradually blend in chocolate until smooth. Fold in Cool Whip topping. Turn into crust. Freeze until firm, about 4 hours. Makes 6 to 8 servings.
Bring first 5 ingredients to a rolling boil for 2 minutes. Remove from heat. Add Certo, stirring in all at once. Simmer 2 minutes. Remove from heat and add green food coloring. Fill small jars and cap with 1/8-inch wax. Cool overnight, then cover. Makes 7 or 8 baby food jars.
Mix all ingredients together. Pour into 9 x 13-inch pan and refrigerate several hours or overnight. Serves 12 to 15.
Preheat oven to 350°. Caramelize 1 cup sugar in a saucepan over medium heat until brown and melted. Pour into a Bundt pan. Swirl pan to coat sides and bottom. Let set until cool.
Mix cream of tartar, flour, salt and baking soda. In another bowl, mix sugar, shortening and eggs. Beat on medium speed until fluffy, then add flour mixture slowly on low. Chill mixture about 2 hours or until you can make balls about walnut size. Make balls and roll them in the cinnamon and sugar mixture. Place them about 2 inches apart on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.