HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the vinegar, sugar, oil, salt and celery seed; bring to boil. Let cool and pour over the cabbage, onion, green pepper and carrot. Let stand overnight.
Place all ingredients in blender and mix. Shape into ball and roll in finely chopped nuts. Refrigerate until firm. Serve with assorted crackers.
Crush crackers and pecans. Chip cherries. Melt marshmallows and whipping cream together and pour over mixture. Mix well. Press into buttered pan or Bundt pan.
Cream together the margarine, sugar, pumpkin and shortening. Add the egg and vanilla, mixing well. Stir in remaining ingredients. Drop dough by teaspoonful onto well-greased cookie sheets. Bake at 350° for 12 to 15 minutes. Makes 3 to 4 dozen. Can be iced with Cream Cheese Frosting recipe.
Cream the butter and sugar. Add flour a little at a time. Add vanilla and pecans. Mix well. Let set in refrigerator until cold. Put hands in flour and shape dough into cocoons. Bake in slow oven (250°) until done. Take out and roll in powdered sugar. Delicious!
In a large bowl, combine the dry ingredients. Mix the margarine and anise into the dry ingredients. Add the eggs and mix well. Preheat oven to 350°. Take a small piece of dough (about 2 tablespoons) and roll with palm of your hand to form a long pencil shaped string. Take an end of the string and make a loose, single knot. Break the knot off of the string. Space knots about 2 inches apart on ungreased cookie sheet. Bake for 10 minutes or until bottom of cookie is light brown. Cool.
Cream butter. Add sugar and egg yolk. Sift salt and flour together. Add vanilla. Dough will be sticky. Refrigerate for awhile, if necessary.
Combine first 4 ingredients. In another bowl, combine eggs, sugar, oil and vanilla, mixing well. Stir in squash. Add dry ingredients and mix well. Pour into greased loaf pan. Bake at 350° for 50 minutes. Makes 1 loaf.
Grease an 8 x 8-inch baking dish (microwaveable). In medium bowl, melt margarine and chocolate on High for 1 1/2 to 2 minutes. Stir until smooth. Stir in sugar and vanilla, then eggs, one at a time. Stir in flour, 1 cup walnuts, baking powder and salt. Spread batter in dish.
Crush Doritos and put all but 1 cup in a 9 x 13-inch pan. Brown meat and onion. Add taco seasoning and 1 cup water. Let simmer a few minutes, then add refried beans and heat through. Place in pan on Doritos. Add lettuce and diced tomatoes. Top with rest of Doritos and cheese. Bake at 350° for 30 minutes.
Mix together. After spreading, sprinkle 1/2 cup chopped pecans on top.
Bring to boil margarine, water and cocoa. While still hot, add and mix by hand to cocoa mixture flour, sugar and salt, then add eggs, sour cream, soda, cinnamon and vanilla. Bake in a jelly roll pan or use 2 (9 x 13-inch) cake pans. Bake at 375° for 20 to 22 minutes.
Put ground beef in a bowl. Add rice, onion, green pepper, salt, thyme, egg and half of an 8 ounce can of tomato sauce. Mix thoroughly, then shape into loaf and place in shallow baking dish. Set in preheated oven and bake for 1 hour.
Cream sour cream and sugar together. Add eggs and seasonings; blend. Add pecans; pour into unbaked pie shell. Bake at 425° for 20 minutes. Cool. Put whipped cream on top.
Brown ground chuck and onions. Mix in all other ingredients and cook for 3 hours in 375° oven.
Dissolve gelatin in boiling water; add chicken soup and blend well. Add other ingredients and chill in refrigerator until congealed.
Mix and pour into unbaked 8-inch pie shell. Preheat oven to 350° and bake for 50 to 60 minutes. (Peanut chunks will come to top.) Cool before serving. Makes 6 to 8 servings.
Cut a thick slice from top of apple and core. Put sugar in center of apple. Add cinnamon and raisins. Wrap loosely in foil. Bake 30 minutes in campfire.
Mix all of the ingredients, except oil, in a mixing bowl. Let sit for at least 20 minutes. Pour oil in wok and bring to 375°. Place chicken mixture in wok and stir-fry chicken until it is firm in texture. Serve immediately. (Fresh stir-fried or steamed asparagus goes well with this dish.)
Mix first 3 ingredients together and make patties. Grill until desired doneness. Serve with avocado and Swiss cheese slices.
Peel, slice and cook carrots until tender in salty water, 12 minutes or so. Drain. Mix all ingredients and chill. Keeps well. Do not freeze.
Cook ravioli as directed on package; drain. Melt margarine in a large skillet over medium heat. Add pepper and mushrooms; stir-fry.
Combine all ingredients; mix well and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. While cake is baking, prepare glaze.
Melt butter; beat eggs. Mix all ingredients and pour into Bundt pan.	Bake at 275° for 1 hour.
Cook sweet potatoes. Combine all ingredients. Mix electric mixer, mix well until smooth, approximately 10 minutes. Pour into a 9-inch pie shell. Bake at 300° for 45 minutes. Makes 8 servings.
Purchase your favorite eggroll wrappers. Place a thin slice of ham and Provolone cheese on a wrapper. Fold and seal as directed on wrapper package. Fry in oil until golden brown. Serve with honey mustard.
In a large saucepan, combine lobster sauce and cornstarch. Stir in vegetables, garlic and seasonings. Bring to a boil. Simmer 10 minutes, stirring occasionally. Add fish and lobster. Return to boil. Simmer 7 to 10 minutes or until fish and lobster are cooked. This is the creme de la creme. Yields 4 servings.
Thoroughly cream shortening and sugar. Add eggs; beat well. Sift dry ingredients; add to creamed mixture alternately with buttermilk. Add nuts and fruits. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 375° for about 10 to 12 minutes.
Brown ground beef. Drain off fat. Add spaghetti sauce; simmer 20 minutes. Meanwhile, cook noodles according to directions and drain. Spread half the noodles in greased 9 x 13-inch dish. Cover half cottage cheese and half grated cheese. Spread all the meat sauce over cheese. Layer remaining noodles, cottage cheese and grated cheese. Bake at 350° for 30 minutes or until heated through.
Mix cake mix as directed on box. Bake the cake in a 13 x 9-inch greased and floured pan. When cake is ready, punch holes in cake. Mix the Eagle Brand milk and caramel topping; pour over cake while cake is warm. Cool completely. Spread Cool Whip on top. Crush the Heath bars; sprinkle on top. Refrigerate.
Spread peanut butter on hamburger bun. Place slice of pineapple on top and the top with slice of American cheese. Top with a maraschino cherry. Bake in a 400° oven until cheese begins to melt.
Bake 1/2 hour at 350°. Then drain off fat. Pour sauce over ribs and bake another 45 minutes or until done. Turn ribs every 10 minutes and baste them with the sauce.
Combine ingredients and place in 8 x 8-inch or 9 x 9-inch container. Top with 1 cup crushed cornflakes. Pour 1/4 stick melted margarine over this. Bake for 40 minutes at 350°.
Fill medium saucepan with water. Bring to boil. Add rice. When rice is half done, add sugar and evaporated milk, stirring often to keep from sticking. Cook until becomes thick. Cool before serving. Can go with main dish or can be used as a dessert.
Combine sugar and flour; mix thoroughly. Add juice from cherries and cook over medium-low heat, stirring constantly, until mixture is thick and clear. Add cherries, oleo and lemon juice. Let stand and make pastry. Fill shell and top with remaining pastry. Pierce the top and flute edges. Bake at 450° for 10 minutes, then reduce heat to 350° for 45 minutes or until done (top will be golden brown).
Mix all of the above ingredients together. Pour into an unbaked 9-inch pie shell and bake at 350° for 45-50 minutes.
Preheat oven to 350 degrees. Mix meat, rice, 1/2 cup water, the onion, salts, garlic powder and pepper. Shape mixture by rounded tbsp into balls. Place meatballs in ungreased baking dish, 8X8x2 inches. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover, bake 15 minutes longer.
Preheat oven to 400°. In a saucepan, over medium heat, cook fruit until boiling. Set aside. In a bowl, combine flour, 1 cup sugar, milk, baking powder and salt.
Cook, cool and debone chicken. Cut up in small pieces and layer in 9 x 13-inch pan.
In a medium bowl, combine first 6 ingredients. Combine remaining ingredients. Add to dry ingredients and stir until moistened. Pour in a 10-inch pan or an iron skillet that has been greased. Bake at 350° for 30 to 35 minutes or until golden brown. Makes 8 to 10 servings.
Brown beef, onion and pepper together; drain. Combine next 3 ingredients; simmer for 10 minutes. Add 1 1/2 cups cheese and mixed vegetables; salt to taste. Pour into a greased bake dish. Separate biscuits into 20 pieces; overlap biscuits around outside edge of dish. Spread 1/2 cup Mozzarella cheese in center of biscuits. Bake for 25 minutes at 375°.
Crush cookies in zipper-style plastic bag with rolling pin or food processor. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies. Place about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour or until ready to serve. Decorate with gummy worms and frogs, candy flowers, peanuts and granola.
Combine flour, salt, baking soda, baking powder and cinnamon. Add sugar and all other ingredients. Mix well. Cook at 355° for 55 minutes. Cool in pan for 30 minutes. After cake is completely cooled, spread topping.
Mix all ingredients. Add onion, milk, water and egg. Roll in balls; cook in deep fat at 350° for 5 to 7 minutes.
Combine all ingredients, mixing well. Pour over steak. Cover and marinate in refrigerator 8 hours, turning occasionally. Drain steak, reserving marinade. Baste steak with marinade while grilling. (Especially good with flank steak.)
Mix all ingredients together except butter and Ritz crackers. Put in approximately 9 x 13-inch glass baking dish or casserole. Mix melted butter and Ritz crackers and sprinkle on top of vegetable mixture. Bake at 350° for 1 hour.
Mix coconut and pecans. Spread over bottom of greased 9 x 13-inch pan. Prepare cake mix as directed. Pour over nut mixture. Heat butter and cream cheese. Stir in powdered sugar. Spoon over cake. Bake at 350° for 35 to 40 minutes. Do not cut until completely cooled. Delicious! This cake keeps for days; the longer the better.
Cook hamburger, then add taco seasoning as instructed on package. In large mixing bowl, put in cut up lettuce and tomatoes. Add beans, cheese and hamburger. Just before serving, add Fritos and desired amount of Catalina dressing.
Wash strawberries and drain well. Slice cake into 2 layers. Put Cool Whip on top of first layer. Slice half of the strawberries and put on top of Cool Whip. Add the second layer and spread top and sides with remaining Cool Whip. Place strawberries on top and around cake.
Mix taco seasoning mix, mayonnaise and sour cream; set aside. Spread bean dip in 9 x 13-inch pan. Spread taco mix on top of bean dip. Layer onions, olives and tomatoes and top with shredded cheese. Refrigerate.
Cream Crisco and sugar together. Add flour, then eggs, one at a time, beating well after each one. Bake in a greased steeple pan at 350° for 1 hour. Keep oven door closed for 45 minutes before looking at cake.
Combine cake, melted butter and 1 egg. Pat into well-greased and floured 9 x 13-inch pan.
Break tamales into small pieces. Layer ingredients into a casserole dish. Top with grated cheese. Bake at 350° for 30 minutes.
Brown sausage, drain. Unroll crescent rolls and seal to the bottom of a 9 X 13 to form a crust. Spoon on sausage, sprinkle with hash browns. Top with shredded cheese. Beat together eggs, milk and pepper. Pour over potatoes. Sprinkle with parmesan cheese. Bake for 25-30 minutes at 375 degrees.
Melt chocolate with honey over hot water. Add salt. Stir until smooth. Spoon hot sauce over ice cream.
Combine butter and cracker crumbs. Spoon half the crumbs into a shallow 2-quart baking dish. Top with chicken. Combine sour cream, soup, broth, salt and pepper; pour over chicken and top with remaining crumbs. Bake 20 to 25 minutes at 350°. Makes 6 servings.
Preheat oven to 350°. Brown ground beef; drain excess fat. Boil noodles until tender. In casserole dish, combine beef, noodles, soups, salt and pepper; cook for 20 to 30 minutes. Top with cheese; cook until cheese has melted.
Combine all ingredients. Simmer for approximately an hour. This will taste even better the next day.
Combine all ingredients. Bake in unbaked pie crust at 325° for 1 hour and 5 minutes or until golden.
Boil noodles and set aside. Brown cabbage in butter in a skillet. Pour this mixture over cooked noodles and serve hot.
Combine potatoes, celery, cucumber, salt and pepper. Toss lightly. Separate egg yolks from egg whites. Dice whites and add to potato mixture. Sieve yolks and combine with sour cream, mayonnaise, vinegar and mustard. Add to potato mixture. Mix carefully. Chill several hours before serving. Yield: 6 to 8 servings.
Cook chicken and shred, place in bowl. Add soups and sour cream. Mix well. Fill tortillas with chicken mixture, sprinkle on cheese, roll up and lay in pan (lined with chicken mixture). Top with cheese. Bake, covered, for 40 minutes at 350 degrees. Uncover and bake 5-8 more minutes. Can also substitute beef for chicken.
Heat oven to 325°. Stir corn syrup and sugar in saucepan over medium heat until sugar is melted and mixture boils; remove from heat. Stir in butter until melted; set aside to cool slightly. Meanwhile, beat eggs, flour and vanilla in large bowl with a fork; add corn syrup mixture, beating constantly. In pie shell, layer chocolate chips, coconut, then pecans. Pour in filling mixture. Bake 1 hour and 20 minutes.
Prepare tortillas according to package. Cook onions in butter until translucent. Add beans; cook and stir until heated through. Spoon 1/4 cup of mixture onto each tortilla near one edge. Top with cheese and 1 tablespoon of taco sauce. Fold nearest edge over to cover filling. Fold in both sides, envelope fashion. Serve with taco sauce. Makes 8 burritos.
Saute celery in butter in medium saucepan until tender. Add flour, seasoned salt, pepper, soup and evaporated milk. Heat thoroughly. Drain chestnuts. Place 1/2 of drained beans in 1 1/2-quart casserole dish. Top with 1/2 chestnuts, pimiento, cheese and sauce. Repeat with second layer. Bake in a 325° oven for 25 minutes. Remove and sprinkle top with onions. Bake 3 to 5 minutes longer.
Combine ingredients. Press firmly into greased pan. Bake at 350° for 1 hour. Let stand 10 minutes before slicing.
Fry bacon crisp, remove from heat and crumble. Pour off all but 2 tablespoons bacon drippings. Cook onion and pepper in bacon drippings until onion is clear. Add tomato juice, catsup and Worcestershire sauce. Bring to a boil. Add rice and bacon; mix well. Cover with a tight fitting lid and remove from heat. Some people like their Spanish Rice dry, others prefer it juicy. Adjust the rice to suit your taste.
Cream sugar and eggs. Pour into at least a 5-quart ice cream freezer. Add all other ingredients except the chocolate chips. Stir well. Freeze in freezer until almost finished and then add chips. Let freezer run to mix chips well. Pack with ice to firm well. Freeze according to manufacturer's directions.
Take "skin" off top of cake to reveal cake. Spread vanilla pudding over top of cake; let set for a few minutes to settle. Spread pie filling or pudding of your favorite flavor over vanilla pudding; let set a few minutes to settle. Spread Cool Whip over filling or pudding. Fix, then keep cool for at least 1 hour before serving.
Sift flour, salt, soda, baking powder and sugar. Cut in shortening. Dissolve yeast in warm water. Add yeast and buttermilk to dry ingredients and stir with a fork until a soft dough is formed. Turn out on lightly floured board and knead briefly. Store in tightly closed plastic bag in the refrigerator; use as needed. Pat out dough and cut with biscuit cutter. Do not let rise at any time. Bake on greased cookie sheet at 450° for 10 minutes. Dough lasts a week and yields a dozen per day.
Preheat oven to 350°. Smear the inside of an 8 or 9-inch square baking pan with shortening. Melt butter over low heat. In a bowl, stir the cocoa and sugar together, then stir in the melted butter. Add the eggs and vanilla and stir again. Add the flour and salt and mix until smooth. (If you're adding nuts, now's the time.) Scrape the mixture into greased pan and spread out into an even layer. Bake in a 350° oven until the brownies just begin to pull away from the sides of the pan. You can use the old toothpick method. Takes about 40 to 50 minutes. Let cool before cutting.
Mix all the ingredients in a large bowl. Pour into a greased 9 x 13-inch pan. Bake at 350° for 40 minutes until golden brown. Serve warm. Serves 15.
Mix all ingredients together. Pour into greased baking dish and cover with topping. Bake 35 minutes at 350°.
Dissolve gelatine in 1 cup of water. Heat evaporated milk, 3 cups water and sugar to just below boiling point. Add gelatine to hot mixture and stir until mixed. Cool, then add extract. Pour into 9 x 13-inch pan and refrigerate until set. Cut into cubes and serve mixed with desired fruits - fruit cocktail, mandarin oranges, lychee, peaches are suggested.
Halve and seed squash; place, cut side down, in buttered shallow baking pan. Bake in a preheated 375° oven for 45 minutes or until tender.
Combine soup and water. Add 1 cup chow mein noodles, tuna, celery, cashews, onion and pepper. Toss lightly. Place in ungreased 10 x 6 x 1 1/2-inch baking dish. Sprinkle remaining noodles on top. Bake in moderate oven at 375° for 15 minutes, usually longer, or until thoroughly heated. Garnish with drained mandarin oranges.
Mix together vegetable oil and potatoes in 9-inch pie plate. Press into pie crust shape. Bake at 425° for 15 minutes or until crust begins to brown. Remove from oven.
A large wooden bowl (unfinished) works best for making a Caesar Salad. In the bowl, mash the peeled garlic cloves with a fork. Add the anchovies and continue to mash together into a fine paste. Using the back of a wooden salad spoon, mash the garlic and anchovies into the sides and bottom of the bowl. Break the coddled egg into the bowl and blend lightly. Add the lemon juice and balsamic vinegar and mix thoroughly with the previously mashed garlic, anchovies and egg. Then add the olive oil and blend. Mix in the Parmesan cheese last. When ready to serve, add the lettuce and toss until the leaves are coated with the dressing. Add the croutons last and toss lightly to mix. Serve immediately on cold plates with a sprinkle of Parmesan cheese and cracked black pepper (preferably Indian telecherry pepper).
Soak the chickpeas for five to six hours. Pressure cook them with a little water until they are done. Cool the chickpeas and drain them thoroughly. Blend the chickpeas in a mixer to a puree. Add crushed garlic, coriander leaves, chopped onion, lemon juice and salt. Mix well. Keep the chickpeas mixture in the refrigerator for an hour or so. Divide and roll the mixture into patties. Heat oil and shallow fry the chickpea patties until they are done.
Rinse and trim ends of squash. Cut squash into 2-inch pieces. Place in boiling, salted water to cover. Cook just until tender, about 10 minutes. Drain in colander, mash to remove remaining liquid. Drain for 10 minutes. Preheat oven to 350°. If using fresh onions, saute in butter until soft, about 5 minutes. Combine drained squash, onions, butter, 1/2 cup dry bread crumbs, sugar, salt, eggs and pepper. Pour into lightly greased 1 1/2-quart casserole dish and top with remaining 1/2 cup bread crumbs. Bake, covered, for 20 to 30 minutes or until set. Remove cover and return to oven. Bake until bread crumbs are golden, about 10 minutes. Makes 6 to 8 servings.
Spread kraut in 9 x 13-inch baking dish. Sprinkle with onion, celery seed, garlic powder, sugar and bacon. Pour tomatoes over all. Bake 3 hours at 325° (if it gets too dry, add more tomatoes). Dish should be moist, but not runny, when served. Do not cover while baking.
In a large bowl, combine butter or margarine and cream cheese. Blend well. Beat in vanilla and confectioners sugar, then mix in coconut. Form into walnut size balls. Roll in cinnamon; refrigerate until firm. Do not use light cream cheese.
Mix all ingredients together; pour into a greased and floured Bundt pan. Bake at 350° for 40 to 50 minutes.
Combine all ingredients. Pour into greased 9 x 13-inch pan. Bake for 30 to 40 minutes at 325°. Cut into squares and serve.
Cook and drain green beans (do not overcook). In a 1-quart casserole, blend soup, milk, soy sauce and pepper until smooth. Stir in beans and 1/2 can onions. Bake at 350° for 25 minutes or until hot. Top with remaining onions. Bake 5 minutes longer. Serves 6.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate morsels and nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.
Combine all ingredients in top of double boiler over simmering water. When smooth, remove from heat. Cool, stirring frequently until spreading consistency.
Cut deboned chicken up into bite size pieces; crumble cornbread. Mix chicken and cornbread with the remaining ingredients. Bake at 350° for 1 to 1 1/2 hours. Moist and delicious.
In mixing bowl, combine sugar, peanut butter and butter. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt the almond bark in a double boiler. Dip balls in almond bark, place on waxed paper to harden. Yields 2 dozen.
Mix all ingredients together. Spoon on ungreased cookie sheet. Bake at 325° until golden brown. Cool and eat!
Mix sugar and Karo and heat over low heat until sugar is dissolved. Remove from heat and add peanut butter and vanilla. Pour over Special K; mix well. Drop by spoonfuls on waxed paper or foil.
Butter a 13 x 9-inch dish and line with whole graham crackers. Mix instant pudding with milk; beat two minutes, then fold in all the Cool Whip. Pour a good layer over graham crackers. Add another layer of crackers, then another of pudding. Top with a layer of crackers. Frost with Fudge Icing and let stand in the refrigerator all day or overnight before serving.
Remove skin from chicken. In 2-quart oblong baking dish, arrange chicken. Bake at 375° for 30 minutes. Combine remaining ingredients. Spoon over chicken. Bake 30 minutes longer or until done. Cooking Time: 1 hour.
Mix cornbread, milk, oil, eggs, corn, baking powder, and salt together. Brown hambuger meat and drain. Pour half the batter into greased pan. Then add grated cheese and peppers over mixture. Then pour the remaining batter on top. Bake for about 1 hour, in 350° oven.
Make paste of vinegar, sugar, flour and salt; add water. Blend and pour over other ingredients. Cook slowly for 1 hour. If desired, place wieners on top last 20 minutes.
Arrange Twinkies on a plate. Top with whipped cream. Chop Snickers bar and sprinkle over Twinkies; then top with M&M's.
Melt butter and cheese over low heat. Sift sugar and cocoa together. Mix with cheese mixture. Add vanilla and nuts. Place in a 9 x 13-inch pan. Chill and cut in squares. Makes about 5 pounds.
In bowl, mix mayo, salt, pepper, garlic and cream. Take mushrooms and add dill, then fold into dressing mixture. Line serving dish with lettuce and serve. Garnish with fresh dill.
Bring fruit juice and sugar to a boil. Mix flour, oil and water to form dough for dumplings. Drop dumplings by the spoonful into boiling juice. Cook until done.
Mix together and spread on small rye bread slices. Put thin slices of cucumber on top. Shake on some dill weed.
Grind up all ingredients in meat grinder or food processor, except crushed pineapple. Put in large bowl. Add the crushed pineapple. Stir. Add sugar to taste.
Boil water. Add Jell-O; stir until dissolved. Add cranberry sauce, then add thawed strawberries. Chill and serve.