HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a large bowl. Mix well. Put in a large, airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 17 cups of Hot Chocolate Mix.
Put 3 slices bacon in casserole dish. Slice potatoes and cover bacon with some of the potatoes. Now slice catfish and put on top. Do this until dish is almost filled. Now pour half cup of catsup, mixed with 1/4 cup of water. Dot with butter and bake at 350° for 1 hour or until done.
Cook corn in large amount of boiling water for 5 minutes. Plunge in cold water. Drain. Cut corn from cobs. Do not scrape cobs. Measure 8 cups corn.
Spread ground beef in an 8 x 12 x 2-inch casserole dish. Sprinkle with salt. Bake in 400° oven for 20 minutes. Drain off grease. Mix soup with 1/2 can water and cover casserole. Layer Tater Tots and bake at 400° for 15 to 20 minutes, until browned.
Heat chocolate chips over hot water; add beaten egg yolks. Whip egg whites with dab of salt. Add sugar. Add chocolate and egg yolk mixture to whites. Fold in Cool Whip. Break cake up into small pieces. Put layer of cake in bottom of 9 x 13-inch pan. Pour 1/2 of chocolate mixture over cake. Repeat layers. Chill. Dessert is better if it sits in refrigerator overnight.
Unroll crescent rolls and place in lightly greased 15 x 10 x 1-inch jelly roll pan, pressing edges to line bottom of pan. Bake at 350° for 7 to 8 minutes or until browned. Cool. Combine cheese, mayonnaise and Ranch mix and beat until smooth. Spread over crust. Combine vegetables and cheese and sprinkle over cream cheese mixture. Cover and chill 8 hours. Cut into 1 1/4-inch squares. Makes about 7 dozen.
Drain water off corn and green beans. Mix corn, green beans, soup, sour cream and cheese in a large bowl. Be sure to mix well. Pour mixture in a casserole dish. Crumble crackers into fine crumbs. If you don't have a food processor, a blender works great (or your hands). Spread crumbs on top of casserole. Pour melted butter on top of cracker crumbs. Bake at 350° until it shakes like jello and is warm throughout, about 20 to 30 minutes.
Mix first 9 ingredients together. Put in 9 x 13-inch pan. Sprinkle with cheese and cover with potato chips. Bake at 450° for 15 to 20 minutes.
Pinch angel food cake up in small pieces, put in bottom of bowl. Mix Cool Whip, cream cheese, sugar and vanilla together until smooth. Spread over top of cake. Mix glaze and strawberries together. Spread over top. Chill.
Place cucumbers in sterilized jars. Boil the vinegar, water and salt together in a large pot. Pour the hot liquid over the cucumbers. Seal and put in hot water bath for 10 minutes.
Mix the ingredients and press into an 8 x 10-inch Pyrex dish; bake at 350° until light brown.
Beat eggs slightly. Add sugar, salt and cinnamon. Add pumpkin, then the milk. Pour into an unbaked shell. Bake at 375° for 1 hour, or until a knife inserted into filling comes out clean.
Mix all ingredients and pour into an ungreased 9 x 13-inch pan. Bake at 350° for 35 minutes. Will be moist. Cool cake, then frost with icing.
Cut butter into flour until mixture holds together. Pat evenly into an ungreased 12 x 8 x 2-inch pan. Bake at 350° for 20 minutes. Meanwhile, beat eggs; add brown sugar, coconut, baking powder and vanilla extract. Spread over baked base. Return to oven and bake for 25 to 30 minutes. (Actually, about 28 minutes is right.) Blend together powdered sugar, lemon rinds and lemon juice. Frost cookies while they are very hot, immediately on removing from the oven. Cut into 2-inch squares. Leave uncovered, at least overnight, before storing in airtight container. Yields about 24.
Brown hamburg with salt. Drain grease. Add 1 stick of butter, cinnamon, cooked macaroni and 8 ounces cheese. Heat milk with 1 stick of butter. Add flour and beat until smooth. Add eggs and remaining cheese. Mix with other mixtures. Spread in roasting pan. Bake at 350° for 1 hour. Freezes well.
Beat egg whites until stiff. Crush crackers into crumbs. Fold crumbs and remaining ingredients into beaten egg whites. Bake for 30 minutes at 325°. Be sure to grease pie plate well. After it cools, cover with whipped cream.
Mix together the first 5 ingredients. Add the sugar, oil and eggs; mix well. Stir in the carrots, pineapple and walnuts. Bake in greased and floured 9 x 13-inch pan at 350° for 45 to 50 minutes.
Combine milk, sugar and butter. Boil and add pineapple. Cook about 25 minutes, stirring constantly to prevent scorching. Cool; add lemon juice and beat until sugar begins. Pour into tins and make squares.
Grind sausage, eggs and onion together. Mix with cheese and soup. Put on split buns. Cover with foil. Refrigerate 1/3 hour. Bake at 275° until hot.
Beat eggs. Melt butter and mix all ingredients. Bake in pie shell for 30 minutes at 325°.
Mix dates, baking soda and boiling water; let stand 20 minutes. Mix butter, sugar, egg yolk, salt and vanilla. Add date mixture alternately with flour to sugar, egg mixture. Add nuts. Beat egg white stiff and fold into mixture. Bake in loaf pan 45 minutes in 325° oven.
Combine first 4 ingredients in a large non-aluminum skillet; bring to a boil. Add chicken; cover, reduce heat and simmer 10 minutes or until chicken is done. Remove from skillet and keep warm. Bring cooking liquid to a boil; cook 7 minutes or until reduced to 3/4 cup, stirring occasionally. Combine strawberry spread and cornstarch; stir into cooking liquid and cook 1 minute or until syrupy. Spoon 3 tablespoons sauce over each chicken breast; garnish with green onion strips, if desired. Yield: 4 servings (about 215 calories per serving). Protein 26.9; Fat 1.5; Carb. 22.7; Choles. 66; Iron 1.2; Sodium 77; Calcium 34.
Boil 1-quart water and sugar one minute. Cool. Add all other ingredients. Serve in a punch bowl with ice cubes. Garnish with orange or lemon slices and with sprigs of mint. Orange sherbet may be added to the punch for ice; in that case, cut down on orange juice in recipe. Serves 50.
In 9 x 13-inch dish, combine jello and boiling water. Add blueberry pie filling and pineapple. Put in refrigerator overnight and then top with cream cheese, sugar and sour cream. Cream the cream cheese and sugar and fold sour cream in gently. Do not use mixer.
Combine the cheese spread, cream cheese, salsa and ripe olives in a 1 qt. microwave-safe bowl. Microwave on high for 2 minutes and stir. Microwave for 1 to 1 1/2 minutes longer or until the dip is bubbly around the edge and the cheese is melted when stirred. Serve with homemade tortilla chips. Makes 2 cups.
In a shallow bowl, combine cheese, parsley, oregano, garlic and pepper; mix well. Dip chicken pieces in melted butter, then in cheese mixture. Place chicken in a shallow baking dish. Drizzle remaining butter over chicken. Bake in 375° oven for 25 minutes or until tender.
Mix oleo, egg, water and coconut with cake mix. Put dough into greased 13 x 9-inch pan. Bake 15 to 20 minutes at 350° until golden (crust is still soft when done). Prepare lemon pie filling mix; pour over cooled crust. Chill.
Peel shrimp. Put shrimp peels, onion skins and tops in a stock pot. Cover with water and boil for 20 minutes. Strain and reserve broth. Make a dark roux with the flour and oil. Add onion and allow to caramelize. Add celery and bell pepper. Saute for 5 minutes, then add the crabs, tomatoes, herbs, okra and the shrimp broth. Add garlic salt and pepper to taste. Simmer 45 minutes or longer. Ten minutes before serving, add shrimp and green onions. Serve over cooked rice.
Mix dry ingredients together. Then add oil, vinegar, vanilla and cold water. Mix until smooth batter. Bake at 350° for 30 minutes or until toothpick comes out clean.
Cream butter and sugar. Stir in eggs and vanilla. Add salt, baking powder and baking soda. Stir in 1 cup flour and 1/2 cup sour cream. Repeat two times. Mix well.
Rinse and drain wild rice. In large skillet, cook and stir almonds in butter until almonds are golden. Pour wild rice into greased 1 1/2-quart casserole. Heat broth to boiling. Stir into wild rice. Stir in almonds, onions and mushrooms. Cover tightly and bake at 325° for 1 1/2 hours or until liquid is absorbed and rice is fluffy. Makes 6 to 8 servings.
Mix eggs, oil and sugar and blend well. Add flour, salt and soda; mix well. Add vanilla, apples and nuts. Pour into 13 x 9 x 2-inch pan (greased and floured). Bake at 350° for about 1 hour.
In small bowl, combine flour, salt and soda. In large bowl, beat oleo, oil, sugars and egg until creamy. Slowly add flour mixture. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 14 minutes or until edges are crisp and centers are soft. You don't need to grease the pan, but I spray my pans.
Arrange asparagus in baking dish. Add chopped almonds, mashed eggs, mushroom soup, grated cheese and corn. Pour melted butter over this and bake 20 minutes.
Melt butter and add beef and onion, brown. Add other ingredients. Simmer 1/2 hour.
Cream butter and sugar. Add eggs. Beat well. Add rest of ingredients and put into 2 bread pans. Bake at 325° for 1 hour.
Cut cabbage in fourths and boil in salted water to cover. In another pot, put beans, cream, butter and a little salt and pepper. Bring to a boil, then add cornstarch which has been dissolved in 1/2 cup water. Cook until smooth. Place a layer of cabbage, then a layer of bean mixture into casserole dish until it is full. Cover top of dish with bread cubes and bake until bread is brown.
Cook carrots in salt water and drain. Mix other ingredients and pour over carrots, onion and pepper. Refrigerate overnight and stir next day before serving. Will keep 2 or 3 weeks; stir occasionally. Very good with soup.
Cut baking potatoes in quarters. Mix well and roll quartered potatoes in mixture. Place on baking sheet. Melt 1 stick margarine and pour over them. Bake at 400° for 35 to 45 minutes.
Mix all together. Put in muffin pan (1/2 full). Bake at 400° until brown. Makes 6 rolls.
Pour 4 cups boiling water over sorrel and ginger. Steep for 4 hours. Sweeten to taste with sugar or honey. Serve chilled.
Cream the margarine and sugar. Add eggs, one at a time, beating well. Add dry ingredients, sour cream and flavoring, mixing quickly and thoroughly.
Brown beef and 4 slices bacon. Crumble bacon. Put all ingredients into baking dish and mix together. Put remaining bacon on top and bake at 350° for 45 minutes.
In a 9-inch pan with crust, line peaches in bottom of pan. Cream together sugar, butter, flour, egg and milk. Spread over peaches. Bake at 350° for 1 hour.
Mix all ingredients together well and roll into small balls. Place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Cook carrots in water until tender and drain. Layer carrots, peppers and onion in a shallow dish. Mix remaining ingredients and pour over vegetables. Cover tightly and marinate for 12 hours. Drain partially to serve.
Mix dry ingredients in oblong pan. Make 3 wells. Mix oil, vinegar and vanilla, then pour into wells. Pour water over all and mix. Bake 30 minutes at 350°.
Place oil into iron skillet. Add rice and brown, stirring constantly. When rice gets dark brown, remove skillet from burner and add water. Reduce heat of burner to lowest setting. Return skillet to burner and cook, tightly covered, for about 15 minutes.
Cut the softened margarine into the dry cake mix. Put this mixture into an ungreased 9 x 13-inch pan. Build up the edges slightly. Bake this for 10 minutes at 350°. Drain most of the juice from the canned apples. Arrange the slices over the top of the partially cooled baked crust. Mix sugar and cinnamon; sprinkle over top of apples. Combine sour cream and beaten egg. Drizzle over top of apples and sugar. Bake 25 minutes at 350° until edges are light brown. Do not over bake. Cut in squares and serve warm.
Grease 13 x 9 x 3-inch pan. Place peaches in pan. Mix sugar, Bisquick and milk and pour over peaches. Dot with tablespoon of butter. Bake at 350° to 400° for 1 hour, uncovered.
Mix rice wine, 1/3 teaspoon salt and cornstarch with pork loin; heat pan and 4 tablespoons oil. Stir-fry pork shreds until color changes; remove and drain. Blanch bean sprouts, carrots and Chinese chives in boiling water; plunge into cold water to cool and drain. In a bowl, mix pork shreds, carrot shreds, bean sprouts and Chinese chives; add 1 tablespoon salt, m.s.g., sugar, black pepper and sesame oil and toss lightly; separate into 16 equal portions. Moisten a 1/2-inch band around the edge of the top half of the skin with flour and water; place a portion of filling in the middle of each skin; wrap filling up like a package in egg roll skins. Rolls should be about 4-inches long. Heat oil for deep frying egg rolls over medium heat for 4 minutes until golden brown; remove and drain.
Mix in order listed. Then spread rolls out in a square. Press the rolls together to connect forming a rectangle. Take mixture and place in the center all the way down leaving room along the edge to cut slits in the rolls. Cut slits on both sides of the rolls then roll the cut roll up over the mixture on both sides as to braid. Spread the braid with melted butter and bake at 350° for 20 minutes.
Saute steak, onion, green pepper, red pepper and mushrooms in a little oil, then add salt and thyme. Saute bacon; cut up and drain well. Add to first mixture. Next, add bread crumbs, spinach and apple and spread mustard of your choice on meat. Put filling on long side of meat. Lay spinach leaves on top of filling. Last, put sliced apples on top of spinach leaves. Roll as jelly roll and tie with string. Bake in pan sprayed with Pam at 350° for 1 1/2 hours.
Heat juices and water to boiling. Pour over jello; stir. Add cheese and marshmallows to hot mixture. Cool. Add pineapple and orange sections. Place in refrigerator. When it becomes thick, fold in whipped cream. Refrigerate until set.
Mix all ingredients and pour into unbaked pie shells. Bake at 350° until firm in the center.
Put all ingredients except parsley and green onions in a large heavy pot. Cover with water until about one inch over meat. Bring to a boil. Reduce heat to low simmer. Cook 3 to 4 hours. Strain out meat. Add green onions and parsley to liquid. Carefully remove all bone from feet and hocks. Chop meat, but not too finely. Add back to liquid. Taste for seasoning. When hot it should taste a little over salty and peppery. Pour into any size pan (best if it is 2 inches deep) and let cool. Refrigerate overnight. If needs more salt or pepper, can be melted and repoured.
Cut each chicken breast in half the short way and pound. Place 1 tablespoon cranberry sauce and 1 tablespoon butter on each half breast. Put two halves together with filling in middle. Cut dough in half the long way. Brush 4 pieces with melted butter. Stack 2 strips to make an "X" and 2 strips on top of that making a "+". Put filled chicken breast in center and pinch all ends together on top. Bake at 375° for 25 minutes. Serves 4.
Cream together the butter and sugar. Add the eggs, flavorings and flour. Spread evenly in a large jelly roll pan and score into 24 squares. Drop 2 to 3 cherries from pie filling onto each square. Bake at 350° for 45 minutes. Cool and sprinkle with powdered sugar.
Mix all together. Bake at 350° for 25 to 35 minutes.
In a 2-quart saucepan, melt butter over low heat. Stir in onion and cook about 2 minutes until soft. Stir in potatoes and cook about 2 minutes, but do not brown. Add water and bring to a boil. Cover pan and simmer 15 minutes or until potatoes are tender. Mash potatoes, leaving some small pieces. Add chicken bouillon, milk and dill and bring to a boil. Stir flour into sour cream and blend into soup with spoon or wire whisk. Remove soup from heat and let stand 5 minutes before serving. Makes 6 cups.
Cut cooked chicken up in casserole bowl. Mix sour cream, cream of chicken soup, cream of mushroom soup and eggs. Pour over chicken. Crumble crackers on top. Slice butter over crackers. Cook at 325° until bubbles, about 20 minutes.
Cook noodles in chicken stock adding sufficient water to make the quantity of liquid required for the directions on noodle package.
Place sliced vegetables in frying pan with water. Cut up sausage on top. Bring to boil, then cut down to low heat. Cover and simmer for about 1 hour.
Combine cheese and milk. Mix well; stir in dried beef, onion and seasonings. Mix well, fold in sour cream and spoon into a lightly greased pie plate or shallow dish. Sprinkle pecans over mixture. Bake at 375° for 20 minutes. Serve hot with crackers.
Earlier in the day, rinse all meat. Double the recipe if using whole chicken/parts. Peel carrots, celery and parsnip. Wash leek well. Dip onion in a little salt.
Mix 1/3 cup Pet milk, cake mix, pecans and butter. Take 1/2 of mixture and pat it on bottom of 9 x 13-inch pan (ungreased). Cook at 350° for 10 minutes or until done.
Preheat oven to 350°. Grease and lightly flour 3 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans.
In a large mixing bowl, stir flour with sugar, soda, salt, pineapple, eggs, vanilla and nuts until well mixed. Bake in greased 9 x 13-inch baking pan for 40 to 45 minutes. Remove from oven. Immediately spread with Cream Cheese Frosting.
Combine first 7 ingredients - mixing well and chill thoroughly. Shape and coat with pecans (chopped very fine). Yields about ten servings.
Cooking Time: About 1 1/2 hours. Servings: 6.
Thaw and drain broccoli and season with Beau Monde. Place in buttered casserole dish. Mix corn, egg, cracker crumbs and onions. Pour over broccoli and dot with butter. Bake at 350° for 30 to 40 minutes. This recipe can be doubled, tripled, etc., just as long as you have a pan big enough to cook it in. Increase baking time when making additional recipes.
Combine all ingredients except popcorn and cook until reaches 290°, measuring with a candy thermometer. When the mixture reaches 290°, pour over the popcorn while popcorn is spread out on a cookie sheet. Add 2 more tablespoons of butter and mix the popcorn and ingredients together while on cookie sheet. Let stand to cool and store in airtight tin. Makes 1 1/2 quarts of caramel popcorn. Shelf life should be 2 to 3 weeks.
Split ladyfingers in half lengthwise. Spread 1 teaspoon of raspberry jam on bottom half of each ladyfinger. Arrange, crosswise, 4 filled halves in each individual serving dish. Drizzle each with 1 teaspoon sherry and 1 teaspoon orange juice.
Beat eggs. Add flour, sugar, oranges, salt and soda; mix thoroughly. Pour into greased 9 x 13-inch pan. Bake 30 to 35 minutes at 350°.
Let cheese and butter soften; stir in flour and blend well. Chill dough 1 hour. Shape into small balls and place each in miniature muffin tins. Press into shape bottom and sides.
Melt butter in a casserole. Combine clams, juice, dill weed, saltines and beaten eggs with milk. Add pepper and paprika. Let stand 2 hours or overnight. Bake 1/2 hour at 350°. Serves 8 to 9. Enjoy.
In a bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-inch baking pan. Chill until ready to serve. Cut into squares. Yields 48 pieces.
In a bowl, place flour, cinnamon, baking soda, salt and baking powder. Toss lightly with a fork to mix. In a large bowl, beat eggs well. Gradually add sugar and oil, mixing well. Add vanilla and dry ingredients. Stir well. Add zucchini and nuts. Spread batter in well buttered 9 1/2 x 5 x 3-inch loaf pan. Bake in a 350° oven for 80 to 90 minutes or until done (or use 2 buttered 8 x 4 x 3-inch loaf pans and cook 60 minutes). Recipe can be used for muffins. Makes 18 muffins. Cook for 20 minutes.
Mix jello with 1 cup hot water until dissolved. Add all other ingredients and mix well. Chill until slightly thickened. Pour in mold and chill thoroughly.
Cream shortenings and sugar. Add eggs, one at a time; beat until fluffy. Add flour, salt and milk alternately, ending with flour. Fold in. Add flavoring. Bake in large, greased and well floured tube pan at 325° for about 1 1/2 hours. Sprinkle with confectioners sugar when cool.
Beat first 3 ingredients until really frothy. Add sugar, 1 cup at a time, beating until thick and creamy. Add next 4 ingredients, then add apples or Comstock apples and nuts. Bake in 9 x 13-inch pan at 350° for 45 to 50 minutes. Cool.
Cook red beans in slow cooker until mostly done. Add ham, sausage, onions and peppers and continue cooking until beans are beginning to mush. Pour over cooked rice. May garnish with hot sauce, if desired.
Mix eggs, milk and salt. Butter both sides of bread. Dip bread in egg mixture. Put on bottom of 9 x 13-inch glass dish with spaces between edges of bread (6 slices).	Layer cheese on top. Break up remaining bread into small pieces and scatter over cheese mix. Pour remaining egg mixture on top of casserole. Sprinkle with pepper. Cover with foil and refrigerate overnight.
Cook tortellini according to package directions and drain. Rinse with cold water and drain well. In a large mixing bowl, combine cooked tortellini, sweet pepper, broccoli, carrot and olives.
Let cheese soften out of the refrigerator. Mix in chutney, onion and chives. Form cheese into a ball on a small plate and refrigerate until firm. Push walnuts into cheese to cover whole ball. Serve with Triscuits or other cracker.
Clean shrimp, wash and drain. In a deep, flat dish, place a layer of shrimp and then a layer of sliced onions, alternating until all ingredients are used. Mix oil, vinegar and caper dressing thoroughly and pour over shrimp and onions. Cover and refrigerate at least 12 hours before serving, stirring at intervals. Serve on a large platter decorated with crisp lettuce leaves and parsley. A fine buffet dish - or a great shrimp salad!
Cook zucchini until tender-crisp. Add lemon juice and salt. Mix remaining ingredients in bowl. Add zucchini; mix well. It will be runny, but okay. Dump filling into 9-inch crust. Dot with butter. Add top crust. Bake in 400° oven for 40 minutes or until golden brown.
Combine first 3 ingredients in a saucepan and bring to a boil. Cut chicken into 1-inch cubes; add to water. Cover and reduce heat. Simmer 10 minutes or until done; drain. Combine 6 cups water, 1/2 teaspoon salt and olive oil. Bring to a boil and add spaghetti; cook 10 minutes or until almost tender. Drain well and set aside.
Preheat oven to 350°. Butter a 12-cup muffin pan. In a small bowl, combine eggs, oil, honey and vanilla. In a large bowl, combine flour, bran, baking powder and baking soda. Add eggs, oil, honey and vanilla mixture and stir until mixed. Blend in blueberries. Pour batter into buttered muffin pan and bake for 25 minutes. Remove pan and cool on a wire rack.
Brown hamburger. Add chopped celery, pepper and onion. Melt cheese and add taco sauce. Cut up lettuce and tomatoes. Roll Fritos until just barely broken. Add hamburger mixture. Add cheese mixture and mix. Top with black olives and sour cream, if desired. Serve immediately.
Melt margarine in saucepan; blend in flour and salt. Add milk gradually; cook until thickened, stirring constantly. Add cheese; stir until melted. Remove from heat. Place potatoes in a greased baking dish; cover with cheese sauce. Bake at 400° for 30 to 40 minutes.
Soften cream cheese; blend with mayonnaise, sugar, cranberry sauce, pineapple and nuts. Fold in prepared Dream Whip. Place in lined muffin tins and freeze. Remove and place in freezer bags and keep frozen until ready to serve. Top with dollop of whipped cream. (Do not use Cool Whip or Miracle Whip salad dressing.)
Mix well. Roll very thin; sprinkle with granulated sugar and roll lightly. Cut into shapes with cookie cutters or knife and insert halves of blanched almonds after cookies have been placed on cookie sheets. Cook in 375° oven for approximately 8 minutes, until edges begin to brown. (Makes approximately 150 two-inch stars.)
Combine all ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 6 dozen.
This makes 3 coffee cakes or about 60 rolls. Dissolve yeast in warm water. Dissolve sugar, shortening and salt in boiling water in small saucepan. When cool, pour into large bowl. Add yeast, eggs and 2 cups flour. Beat with mixer until frothy. Add 3 more cups of flour; mix well. Cover with Saran Wrap and refrigerate overnight or until needed. Will keep 7 to 10 days.