HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain clams, saving juice. Cream the cream cheese, lemon juice, Worcestershire sauce and garlic salt or onion juice. Gradually add clam juice until dip consistency (will thicken a little after refrigerated). Add clams and refrigerate for at least 1 hour. Good with potato chips.
Melt butter in 9 x 13-inch pan. Mix all ingredients except butter together and pour in pan with butter, spread evenly (do not mix butter in). Bake at 350° for 30 to 35 minutes. Can also be made with spinach. Substitute spinach for broccoli.
Cut the peel into halves or quarters. Let them stand overnight in salted water (one tablespoon salt to one quart water). Drain and wash thoroughly. Simmer in clear water, changing the water several times, until it has no bitter taste. When the peel is tender, drain, cut into strips or add whole to the syrup and simmer until it is transparent. Drain, roll in granulated sugar and allow the peel to dry well before packing.
Add ingredients in order given; beat well with each addition. Drop tablespoon for each cookie onto greased cookie sheet. Bake at 375° for 8 to 10 minutes. When cookies are cool, ice each with chocolate icing.
Begin by beating together in large bowl the shortening, sugar, eggs and mashed, cooked carrots. Next stir in remaining ingredients. Spread batter into 13 x 9 cake pan. Bake at 325° for 35 to 40 minutes or until done.
Cook cauliflower and peas in 1/2 to 1 inch boiling salt water just until tender, 3 to 5 minutes; drain. In saucepan, heat milk, soup, salt and pepper over low heat, stirring constantly. Stir in cauliflower, peas and shrimp; heat through. If you wish, garnish with toasted almonds. Makes 3 to 4 servings.
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Combine oil and remaining ingredients. Stir well. Add shrimp; toss gently. Cover and chill mixture 8 hours, tossing occasionally. Yield: 15 appetizer servings.
Cream Crisco and margarine. Cream sugar into this mixture. Add eggs, one at a time. Add flour and mix. Add ginger ale and lemon flavoring and mix. Bake at 350° for 1 hour.
Wash beans and place in a large kettle. Cover with water 2 inches above bean line. Add salt and soak overnight; drain in the morning. Add 2 quarts of water (8 cups) and ham hocks. Bring to a boil. Add 1 onion, tomatoes, chili powder, lemon juice and pepper. Simmer for 3 hours. Remove ham from hocks before serving. Makes 4 quarts.
Sift dry ingredients, including sugar, into a bowl. Add remaining ingredients and mix until smooth. Grease 3 loaf pans and flour. Bake at 350° for about 1 hour. Remove from oven and let stand 10 minutes. Run knife along sides of pan, then remove from pan.
Cream together sugar and oil. Add eggs and pumpkin. Mix well. Stir dry ingredients together and add alternately with water to creamed mixture. Pour into 2 well greased and floured 9 x 5 loaf pans. Bake at 350 degrees about 1 1/2 hours or until loaves test for doneness. Let stand 10 minutes. Place bread on wire rack to cool completely before slicing.
Melt butter in skillet over low heat; blend in sugar and salt. Increase heat and bring to boiling; add potatoes and cook over medium heat, turning potatoes several times, about 20 minutes or until potatoes are well glazed and thoroughly heated. Makes 4 to 6 servings.
Peel the avocados; cut them in half and discard the pits. Cut each half into 6 wedges. Squeeze the lime juice over the wedges to prevent discoloration. Sprinkle the wedges lightly with salt. Core the tomatoes and cut each tomato into 8 wedges. Sprinkle each wedge lightly with salt. Spoon equal portions of the crab mixture on each of 4 luncheon plates. Garnish each serving with 6 avocado slices and 4 tomato wedges. Sprinkle with chopped parsley and serve. Yield: 4 servings.
Chop pecans, candy and dates and set aside. Cream butter and sugar and add eggs, one at a time. Add candy, nuts and dates which have been rolled in a small amount of flour. Bake 1 hour and 15 minutes at 300° in a well-greased and floured pan. Bring to boil 2 cups sugar and 1 1/2 cups orange juice. Punch holes in cake and pour mixture over cake, letting it soak into holes. Will freeze well.
Combine dry ingredients in a 9 x 13-inch cake pan. Add eggs, vanilla and oil. Mix together well and add 2 cups boiling water. Bake at 350° for 30 minutes.
Trim stew meat and place in bottom of casserole dish. Pour undiluted soup over and mix together. Slice onion over top. Cover and bake 2 hours at 300° to 325°. Uncover and bake another 1/2 hour to brown. Serves four. Serve over mashed potatoes, rice or pasta. Delicious and easy!
Mix all ingredients well. Form small balls out of mixture. Place in skillet with oil. Fry slowly until brown. Take out and place in casserole. Add Ragu sauce. Heat in oven thoroughly.
Cook chicken and remove bones. Leave out of broth. Add 4 to 5 cups of water to broth. Add soup. Flour and press out biscuits and cut in quarters. Add to broth one at a time. Slowly stir once and awhile. Leave off cover while cooking. After dumplings are done, add chicken. Serves 10 or more.
Mix pineapple, cheese, sugar and flour together. Put in a 2-quart baking dish. Sprinkle crackers over this and drizzle margarine over it. Bake at 350° for 30 minutes.
Dip liver slices into French dressing. Mix together flour, garlic salt, salt and pepper. Dredge liver in seasoned flour. Cook slowly in fat or oil until well browned. Turn and brown other side. Makes 4 servings.
Cream together butter and sugar; add and beat well 2 eggs and 1 teaspoon vanilla.	Sift and add flour, baking powder, baking soda and dash of salt. Add alternately with flour mixture 1	cup sour cream. Spread small amount into a square cake pan.	Sprinkle with	cinnamon and sugar; add another layer of batter and then layer of sugar and cinnamon. Cover the top of cake with sugar-cinnamon and bake at 350° for 1 hour.
Sift together flour, cocoa, salt, cinnamon, baking powder and baking soda. Cream together margarine and sugar. Add eggs and vanilla. Then add dry ingredients. Last, add the zucchini. Bake in a preheated oven at 350° for 45 minutes in greased and floured 9 x 3 x 12-inch pan. Test cake for doneness.
In 10-inch nonstick skillet, heat margarine over high heat until bubbly and hot. Add celery, stirring quickly and frequently for 1 minute. Add cabbage, bell pepper and onion; continue to stir. Fry until vegetables are tender-crisp, approximately 2 to 3 minutes. Add soy sauce and pepper. Stir well and cook for 1 minute longer. Makes 4 servings. Contains only 39 calories.
Spread rolls out on 15 x 17-inch jelly roll pan. Pat seams together so dough is a solid sheet. Bake as directed on package. Cool. Mix the cream cheese and salad dressing mix; add mayonnaise and spices. Spread on cooled crust and top with chopped vegetables and grated cheese. Refrigerate until firm. Cut into 1 x 3-inch strips and enjoy.
Brown hamburger and drain. Pour into large baking dish. Add remaining ingredients; mix well. Bake 45 minutes at 350°.
Sift the dry ingredients together into a large bowl. Add the cold shortening and work all through the flour with finger tips. Every bit of flour should be combined with a bit of the fat. Add the buttermilk and stir vigorously until the dough forms a ball. Turn the dough out onto a lightly floured surface, Knead lightly for 10 strokes. Stop just as soon as the dough begins to look smooth. Pat the dough out to approximately an 8 x 7 x 3/4-inch rectangle. Cut into 2 inch rounds. Place on an ungreased cookie sheet and bake in an oven preheated to 500° for 8 minutes.
Toss cabbage and onion together in a serving dish. In a small bowl, combine vinegar, sugar and salt; stir until sugar and salt are dissolved. Pour over cabbage and stir to blend well. Serve immediately or refrigerate. Makes 6 servings.
Spread cream cheese in ungreased 9 x 13 dish. Pour pizza sauce over cream cheese, then layer onions, cheese, black olives and pepperoni. Bake at 350° for 20 to 25 minutes.	Serve with Frito Scoops.
In a small bowl, combine sugar, cocoa and flour; set aside. In a big bowl, combine remaining ingredients, except pecans. Add dry ingredients to the wet mixture. Stir until smooth. Add pecans. Pour into pie shell. Bake at 350° for 50 to 60 minutes.
Butter a casserole; fill with the cubed potatoes. Dot with butter; sprinkle with salt and pepper to taste. Sprinkle paprika on top. Cover and bake at 325° for 1 hour.
Combine cracker crumbs, cheese, salt and pepper, stirring well. Combine egg and milk. Dip chops in egg mixture and dredge in crumb mixture. Place in a lightly greased baking dish. Drizzle butter over pork chops. Bake, uncovered, at 325° for 1 hour or until tender.
Blend all dry ingredients; cut in shortening until crumbly-coarse. Add milk and stir to form soft dough. Place onto lightly floured surface; knead gently for 30 seconds. Roll out. Cut into desired size and bake on ungreased baking sheet for 15 minutes in 450° oven (varies as to altitude).
Boil chicken until done. Let cool and debone. Reserve 2 cups broth from boiled chicken. Mix mushroom soup and chicken soup with broth. In casserole dish, place 1 pie crust, then deboned chicken, can Veg-All, then mixture of soups and broth. Top with other pie crust. Add a little butter on top of pie crust. Cook until crust gets done.
Place cucumbers in a gallon jug. Then add the 3 spices. Fill jug 3/4 full of vinegar and finish with water. Put lid on; let set for 6 to 8 weeks. Remove cucumbers, wash and prick holes with a fork. Place in quart jars. Add sugar (2 cups) to each jar. Seal and set aside. Turn jars upside down every day or so until sugar dissolves. Makes own juice.
Mix the first 4 ingredients. Grease a 10 x 15-inch cookie sheet and spread mixture evenly. Bake at 400° for 30 to 35 minutes. Let cool.
Prepare Maitre d'Hotel. In a deep bowl, mix softened butter with finely chopped parsley and a few drops of lemon. Roll into log shape and place in the freezer. Cut the filet into 4 thick slices; pound slightly to widen. Trim edges so that slices are round. Spread with butter and cook on a very hot charcoal grill. Baste with butter occasionally and salt and pepper towards the end. Filets should be well cooked on the outside but pink on the inside. Remove "Maitre d'Hotel" butter from the freezer and cut into round slices. Place one slice on each filet and serve.
Step 1: In a skillet, brown meat; add parsley, salt, oregano, basil, sugar, pepper, tomato paste, tomato sauce and water. Let simmer 15 minutes.
Grind orange with rind in grinder or blender; add to oil, honey, milk and vanilla and blend together. Combine remaining ingredients; add to orange mixture. Stir to blend well together. Drop by spoonfuls onto cookie sheets. Bake at 300° for 25 to 30 minutes. Yield: 3 dozen.
Crumble ground beef in heated frying pan. Cook and stir until lightly browned. Finely chop onion, green pepper and celery; add to ground beef and cook until tender. Add tomato sauce, tomatoes, salt and pepper. Cover and cook slowly, about 1 hour until thickened. Serve over hot, cooked spaghetti or macaroni.
Mix all ingredients. Put in small casserole and bake for 30 minutes at 300°. Serve hot with crackers. Delicious!
Brown beef and onion in skillet; add spices, corn, green pepper, tomato sauce and water. Cover and bring to a full boil, stirring occasionally. Stir in rice; cover and simmer 5 minutes. Pour into baking dish and cover with cheese. Bake for 20 minutes at 350°.
Place all the ingredients in 13 x 9-inch pan in the order listed. Bake at 325° about 1 hour.
Saute celery and onion in margarine. Cook broccoli; drain. Add soup, milk and Cheez Whiz to onion; cook 15 minutes. Add cooked rice and cooked broccoli; mix all together. Pour into a buttered casserole dish. Bake at 350° for 30 to 45 minutes.
Melt caramels with 1/3 of milk. Melt butter with rest of milk; add all cake mix to the milk and butter. Stir well and add nuts. Spread 1/4 of batter into 2 (9 x 12-inch) pans. Bake at 350° for 20 minutes. Take out and cool 5 minutes. Put 1/2 chocolate chips on each pan. Pour 1/2 caramel over each pan. Put rest of batter over top of each pan. Bake 30 minutes at 350°. Cool 4 to 5 hours before cutting.
Preheat oven to 350°. Rinse mushrooms and remove stems. Place mushrooms, cap side down, on a cookie sheet. Spoon a bit of sauce in cavity. Alternate layers of pepperoni and salami on top of the sauce. Sprinkle with cheese and bake at 350° for 10-15 minutes or until bubbly and cheese has melted. Serve at once. Serves 6 (2 mushrooms per person).
Cook Creamette mostaccioli according to package directions. Drain. In large saucepan, brown sausage. Pour off fat. Add onion and pepper. Cook and stir until tender. Add pasta sauce and Parmesan cheese. Bring to a boil. Reduce heat. Cover and simmer 15 minutes, stirring occasionally. Toss hot cooked mostaccioli with oil. Serve with sauce. Garnish as desired. Refrigerate leftovers. Makes 6 to 8 servings.
Mix together all ingredients. Spread on English muffin halves. Then quarter the muffins but not necessarily separated.
Dissolve bouillon in 1 quart of water. Add potatoes, celery, onion and carrots; cook 15 minutes. Add the vegetables and cook 6 to 8 minutes. Add your soup and Velveeta cheese. Simmer until cheese melts.
Beat egg whites and cream of tartar at high speed until foamy. Add sugar gradually and continue beating until sugar is dissolved.
Mix sugar, tapioca, milk and egg in a saucepan; let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to a full boil. Remove from heat. Stir in vanilla. Cool 20 minutes. Stir. Spoon into dishes.
Cut butter into cookie crumbs and mix well. Press into large glass baking dish. Bake in 350° oven for 5 minutes.
Over low flame, in 5-quart cooking pot, add cans of roast beef and gravy, chopped green bell pepper and 2 diced tomatoes (save the last tomato for adding to Burritos when rolled), 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon seasoning salt and 1 teaspoon pepper. Cook over low flame, covered, until bell pepper is soft. Stir occasionally. When meat mixture is cooked, heat tortillas, then one tortilla at a time. Add meat mixture, 2 tablespoons cheese, 1 tablespoon tomatoes, 1 tablespoon shredded lettuce and roll. You can also add your own favorite taco sauce.
Put on a large serving plate with 1-inch edge in order listed. Serves 4 to 6.
Mix well by hand. Pour into a greased pan. Bake at 350° for 30 to 40 minutes.
Melt chocolate bits and milk over low heat. Add powdered sugar, nuts and cherries. Cool until cool enough to handle. Roll into balls and in coconut; chill.
Prepare pastry shell; set aside. Heat oven to 350°. In small mixing bowl, cream butter. Add eggs and vanilla. Combine sugar and flour. Add to creamed mixture. Stir in chocolate chips and nuts. Pour into baked pastry shell. Bake 45 to 50 minutes until golden. Cool 1 hour. Serve warm. Garnish with whipped cream.
Preheat oven to 350°. Grease 2-quart casserole. Combine milk and cheese in saucepan (heat until cheese melts).
Flatten chicken to even thickness using palm of hand or flat side of meat mallet. Place 1 ham slice and 1 cheese slice on each breast half. Roll up chicken from narrow end, jelly roll fashion. Tuck in ham and cheese, if necessary; serve with wooden toothpicks.
Microwave on High all ingredients, except vanilla, for 16 minutes. Stop and stir every 5 minutes. Add vanilla.
Slice potatoes and place in baking dish. Place soup over top of potatoes. Dice cheese and butter and place on top; add milk. Bake at 350° for 1 hour or until potatoes are tender. To speed up process, you can boil potatoes for 15 minutes and add ingredients, then microwave for 10 to 15 minutes until tender.
Arrange tomatoes around edge of plate. Place onions in center. Combine oil, dill, horseradish and salt. Set aside for about 10 minutes to blend flavors. Add vinegar; mix well. Spoon over tomatoes and onions. Serve chilled.
Mix the ground beef, bread crumbs, beaten egg, onion, salt, pepper and 1/2 cup tomato sauce together. Form mixture into loaf and place in shallow baking pan. Combine remaining ingredients and pour over beef loaf. Bake in a 350° oven for 1 hour and 15 minutes. Baste loaf often and serve remaining sauce at the table with the loaf. Serves 6.
Mix all together and pour in 9 x 13 pan which has been sprayed with cooking spray. Bake at 350° for 35 to 45 minutes or until golden brown.
Preheat oven to 375°. Beat butter and both sugars in large bowl at high speed until creamy. Add vanilla, eggs and 1 teaspoon water; blend thoroughly. Stir in flour, baking soda and salt by hand until well mixed. Stir in raisins and chips. Drop by teaspoon onto cookie sheet. Cook 8 minutes. Makes many.
Mix cornstarch and sugar. Add vinegar and water; boil 5 minutes. Add beets and let stand 30 minutes to thicken. Just before serving, heat on low and add butter (5 to 10 minutes).
In preserving pot, put pears, pineapple, cherries, sugar and lemon juice. Mix well. Bring to boiling point, stirring constantly, for 7 minutes. Remove from heat. Stir in fruit pectin. Stir and skim for 5 minutes. Put in hot jars and seal. Yields 5 pints.
Grease a 2 quart casserole dish. Cook macaroni according to package directions. Drain thoroughly. Pour macaroni back into pot and add butter. After butter melts, alternate layering macaroni and cheese in the greased dish, saving some cheese for the top of casserole. Beat together eggs, milk, and salt. Pour egg mixture over macaroni and cheese. Sprinkle remaining cheese over top. Bake at 350° until set, about 45 minutes.
Cream butter; add 2 tablespoons confectioners sugar and vanilla. Beat until fluffy; add flour and mix well. Mix in coconut. Chill 15 minutes. Roll in balls and bake on ungreased cookie sheet. Bake until brown. Roll in confectioners sugar.
Place all ingredients in a blender; blend until smooth. Chill. Yields one portion. This versatile butter is good as a topping for fresh cooked vegetables, or as a spread on crackers.
Set oven temperature at 300°. Mix chicken, soup, sour cream, broccoli and shredded Cheddar cheese. Melt butter and mix with crackers. Place chicken mixture in casserole dish and top with remaining cheese and crackers. Cooking time: 30 minutes.
Put cider into a large kettle and add sugar and spices. Heat to the boiling point, then reduce and add fruit slices. Keep just below boiling point. It will perfume your house for the holidays and be ready to serve guests.
Mix together sugar, oil, salt and eggs. Add yeast and water. Mix and add flour. You may need to use more flour as you knead the dough. Put in a greased bowl. Let rise 1 1/2 hours or until double in size. Dough may also be put in icebox. Will keep for 3 days. Pinch off dough and form a ball. Dip in melted butter and put in a 9 x 13-inch pan. Let rise. Bake at 400° for 15 to 20 minutes.
Preheat oven to 400°. Grease an 8-inch square pan. Beat eggs. Add sugar. Stir well. Sift dry ingredients and all alternately with buttermilk, beginning and ending with dry ingredients. Stir in butter. Bake in prepared pan at 400° for 25 minutes.
Cut beef across grain in thin strips. Combine soy sauce, garlic, ginger and beef. Heat oil in pan. Add beef and toss until brown. Cover and simmer until tender, 30 to 40 minutes. Add vegetables and cook until tender, about 10 minutes.
Toss carrots with raisins. Blend in remainder of ingredients, stirring into the carrot mixture. Chill at least 30 minutes before serving.
Brown beef with onion, salt and pepper; drain. Mix with remaining ingredients using water from yellow beans. Add chili powder. Bake 45 minutes in casserole dish at 350°.
Mix topping and cottage cheese with spoon. Add dry jello. Mix thoroughly. Add drained fruits. Leave in mixing bowl to chill. Spoon on lettuce leaf to serve.
Mix flour and salt; cut in shortening. Sprinkle with water and mix lightly with a fork. Divide into 8 balls. Roll out each ball of dough.
Mix flour and milk in sauce pan. Cook over low flame until thick. Put in bowl and cool. Cream butter and Crisco for 4 minutes with electric mixer. Add sugar gradually and beat 4 minutes. Add flour paste and beat 4 minutes. Add vanilla and blend.
Put first four ingredients together in saucepan. Bring to a boil; boil one minute. Remove from heat and add very quickly last four ingredients. Stir well and drop by teaspoonful onto wax paper. (Have ingredients measured before you start.)
Saute in skillet the ground beef, onion, celery and green pepper. Drain off excess fat. Stir in remaining ingredients. Bring to a boil. Reduce heat to simmer. Cover and cook until barley is tender.
Shred cabbage and cook in small amount of unsalted water 8 minutes. Drain well. Place half of cabbage in buttered casserole. Sprinkle with half of salt, pepper and paprika. Dot with half of butter. Add half of cheese. Repeat layers, ending with cheese. Beat eggs slightly with milk; pour over top. Bake at 350° for 35 minutes.
Cream the butter and sugar. Add egg yolks and vanilla. Beat thoroughly. Mix flour and farina and add, alternating with the milk. In a separate bowl, beat the egg whites until stiff and fold into the batter. Pour into a greased 9 x 11-inch pan. Bake at 350° for 45 minutes. Cool slightly. Pour room temperature syrup all over the cake, using only 2 2/3 cups syrup. Garnish with 1/2 cherry on the Ravani. Cut into squares or diamonds.
Heat oil in frying pan. Add cubed chicken. Cook until starting to brown. Add onion and green pepper. Cook until chicken is tender, stirring often.
Clean mushrooms and remove stems. Saute garlic and onion in oil until lightly browned. Chop mushroom stems and mix with garlic and onion. Stir in bread crumbs, crabmeat, cheese, parsley and seasonings. Lightly mound stuffing in mushroom caps and place in 9-inch pie plate lightly wiped with olive oil. Bake at 400° for 15 to 20 minutes or until mushrooms are tender. Makes 10 to 12 servings.
Combine all ingredients; mixture should be very moist but not soupy. Pour into a 9 x 12-inch baking dish. Place into non-preheated oven. Bake at 350° for one hour.
Cook noodles according to package directions. Rinse in cold water and drain. Place in large bowl. Add cottage cheese and Feta cheese, which has been crumbled. Add melted butter. Beat eggs. Add salt, pepper and milk. Add to noodles. Toss all ingredients together. Place in greased 9 x 13-inch Pyrex pan. Bake at 350° for 1 hour.
Combine butter and flour. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add salt and pepper.
Spread bottom of dish (8 x 8-inch works well) with bean dip. Mix together Miracle Whip and sour cream; spread over dip. Sprinkle taco seasoning. Next, add chopped green onions and drained black olives. Sprinkle 8 ounce package shredded Cheddar cheese. Top with chopped tomatoes. Serve with dip size Fritos.
Cook and drain spinach. Ring in paper towels to get all moisture out. While still warm, mix all other ingredients well and form into balls (they're a little slimy). Put on cookie sheet close together and put into freezer for 1 hour. Then you can put into plastic bags and keep frozen until you need them. Bake 15 to 20 minutes, frozen, in 350° oven.
Combine lemon juice and cream cheese. Spread on glass serving plate. Smooth cocktail sauce over mixture. Place shrimp on top. Next, sprinkle cheese and small onions. Serve with Wheat Thins.
Cream shortening, sugar and egg. Beat in carrots. Add flour, baking powder, vanilla and almond. Drop by teaspoonfuls. Bake 8 minutes at 375°.
In a greased baking dish (butter flavored Crisco); layer green beans, brown sugar, garlic powder and bacon to the top. Melt butter and mix with crackers; then spread cracker mixture and almonds over top. Bake at 350° for 30 minutes.
Mix it all together. Spoon it over chicken. Bake 45 minutes at 375°. Serves 4 to 6.
Heat oven at 375°. Stir Cheddar cheese soup until smooth. Add milk. In buttered casserole, arrange layers of potatoes, onion and sauce. Dot top with butter. Sprinkle with paprika. Bake, covered, at 375° for 1 hour. Uncover and bake 15 minutes longer.
Brown ground beef. Drain off fat and cool completely. Chop lettuce, tomatoes and onion. Add beans, cheese, meat and chips. Pour dressing over all and toss well.