HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook dates, sugar and oleo, stirring constantly, until oleo is absorbed. Add nuts and pour hot mixture over Rice Krispies in a large bowl; mix well. Form into small balls. Put balls in a bag of powdered sugar; shake well. Yields about 4 dozen.
Drain the canned beets. Stir together the first ingredients. Add the lemon juice and beets. Heat and serve.
Beat egg, flour, honey and jello together. Add to cut up rhubarb. Place between crusts in a 9-inch pie plate. Bake 50 minutes in a 350° oven.
Dip apples in lemon juice to keep them from turning brown. Mix all ingredients together and chill. It tastes like caramel apples.
Preheat oven to 375°. Grease and flour two 9 x 1 1/2-inch round cake pans. Put dry cake mix, butter, applesauce, eggs and cinnamon into a large mixer bowl. Beat 4 minutes at medium speed. Stir in walnuts. Bake at 375° for 30 to 35 minutes.
Dissolve jello and pull marshmallows apart and dissolve in hot jello. Add crushed pineapple and nuts. Place in refrigerator. Let stay until starts to congeal, then stir in whipped cream. Return to refrigerator. Let stay until congealed. (Best to make night before.)
Combine all ingredients in salad bowl. Mix well; cover and refrigerate for at least 2 hours before serving.
Combine salad dressing, mustard and honey. Place chicken on grill or rack of broiler pan. Brush with half of sauce. Grill or broil 8 to 10 minutes; turn and brush with remaining sauce. Continue grilling or broiling 8 to 10 minutes or until tender. Makes 4 servings.
In medium bowl, gently stir together turkey, apple, celery and raisins. Be sure to break up chunks of turkey. In another bowl, stir together salad dressing and brown sugar; pour over turkey mixture. Toss gently to coat. Serve on lettuce leaves. Makes 1 1/2 cups or 2 servings.
Combine all ingredients, mix well, chill. Makes 4 servings of about 190 calories each.
Combine all ingredients in bowl, mixing well. Store in covered container. Mix with 1 cup hot water. Yields 16 cups.
In a 4-quart saucepan, bring the broth, water, tomatoes, basil and pepper to a boil over high heat. Meanwhile, drain the beans in a colander; rinse under cold running water and drain well. In a food processor, coarsely chop the onion, carrot and garlic. Add the onion, carrot, garlic, drained beans, peas and macaroni to the boiling broth mixture. Reduce the heat to medium-low; cover and simmer, stirring occasionally, until the macaroni is al dente, about 12 minutes. Serve with grated Parmesan cheese on top.
Dip chicken in flour, then in egg/milk mixture and then in bread crumbs. Fry in a little bit of oil, browning lightly on both sides. Drain on paper towels and place on cookie sheet. Bake at 350° for 20 to 30 minutes. When chicken is done, place 1 to 2 tablespoons Nepolitana Sauce on each piece of chicken. Sprinkle Cheddar cheese on top of sauce, then slice of Mozzarella (which should cover chicken piece) and then sprinkle with Parmesan cheese. Put under broiler just long enough to melt cheese. Serve.
In a large saucepot or Dutch oven, bring peas, water, carrots, onions, garlic, celery and ham to a rapid boil over medium-high heat. Reduce heat and cook, covered, at a gently rolling boil, 1 to 1 1/2 hours or until peas are soft. Add remaining ingredients. Simmer 10 minutes to blend flavors. In a blender or food processor, process 2 to 3 cups at a time, until pureed. Return to saucepan and reheat if necessary. Serves 10. Freezes well.
In large bowl, mix tea bags with hot water and squeezed lemons. Add fresh mint and sugar. Stir until tea is strong as desired and sweetened to taste. Remove lemons, tea bags and fresh mint. Add water as much as desired. When cool, add Vernors. Strain. Put in large pitcher. Put in refrigerator until ready to drink and put ice in glass. Add tea and squirt of lemon juice. Very good!
Melt caramels	and water in	pan; stir until smooth. Pour over cereal and nuts until well coated.	With greased fingers, press into 13 x 9 x 2-inch pan (greased). Sprinkle morsels on top. Place in a 200° oven for 5 minutes.	Spread softened morsels. Cool; cut into bars.
Combine beef, bread, eggs, 1/2 cup onion, salt, pepper and water. Pat out on waxed paper about 1/2 inch thick. Combine 1/4 cup onion, carrots, fat and celery; spread over meat mixture. Roll jelly roll fashion. Place in roast pan. Pour tomato juice over top and sides; add enough water to keep from burning or sticking in pan. Bake 1 hour at 350°.
Cut cabbage into desired size. Cook cabbage and carrots until tender. Pour into a large baking dish or oven pan. Brown hamburger, onion, green pepper and mushrooms; drain. Add seasoning. Pour tomato juice and hamburger over cabbage. Top with cheese. Bake in a 350° oven until tomato juice is hot and cheese melts.
Brown ground beef with garlic salt and drain. Cook noodles until done. Mix all ingredients, except cheese, and put into large casserole dish. Top with shredded cheese. Bake in 375° oven until cheese is bubbly. Serve with rolls or cornbread.
Brown ground beef then put in taco seasoning by package directions; set aside. Mash avocado in 1 tablespoon mayonnaise; set aside. Then layer in a large oblong pan as follows: refried beans, ground beef, avocado, sour cream, lettuce, tomato, black olives and cheese. Use Doritos to dip.
Mix all ingredients together and put in greased 9 x 13-inch cake pan. Bake at 350° for 25 to 30 minutes.
Mix cream cheese, Worcestershire and finely chopped beef and onions. Food processor or blender works well. Spread mix on flat tortillas. Roll up like burritos. Cut in 1/2-inch slices. Serve with salsa for dipping.
Cook sausage; drain. Slice 2 of the eggs into a 1 1/2-quart casserole. In saucepan, melt butter; blend in flour, 1/2 teaspoon salt and dash of pepper. Add milk all a once. Cook, stirring constantly, until mixture thickens and bubbles. Stir sausage and corn into sauce; pour over eggs. Slice remaining eggs; arrange atop mixture. Sprinkle with crumbs. Bake at 375° for 30 minutes, or until heated through. Serves 6.
Put sauce on low heat. Add jello. Mix and stir well to dissolve. Add sugar and mix well until dissolved. Bring to an even boil. Remove from fire and add nuts. Pour into buttered pan. Let stand overnight. Cut into squares and shake in sack of powdered sugar to coat.
Mix oleo, cream cheese and confectioners sugar in small bowl; set aside. In large bowl, mix pudding and milk. Add whipped topping. Then add cream cheese mixture to pudding. Place cookie crumbs in container 1/2-inch thick. Alternate cookies and cream mixture until container is full. Finish with 1/2 cup of cookie crumbs; chill at least 6 hours.
Mix all ingredients with electric mixer. Pour into pie crust. Bake for 45 minutes at 325. Serve warm with whipped cream.
Cream the molasses, sugar, egg and butter. Blend well. Sift flour, cinnamon and ginger. Fold into molasses and mix well. Last, add cup of boiling water and soda. Bake at 325° until done.
Preheat oven to 450°. Prepare pie crust. Prick bottom and side of pastry. Bake 10 minutes; prick again and let cool. Reduce to 375°. Boil asparagus until tender. Drain and dry on paper towel. Put in blender the cream, eggs, nutmeg and salt. Stir in cheese and Swiss cheese. Bake 20 minutes. Remove from oven. Sprinkle 3/4 grated cheese on top. Return to oven for 3 minutes.
In a large bowl mix the beans and tomatoes. In a blender, combine the oil, mustard, water, basil, honey and pepper. Sprinkle with the chives. Toss well.
Drain oranges; mix Cool Whip and milk. Stir in lemon juice and oranges. Pour into graham cracker crust or lime bowl with vanilla wafers. Let set in refrigerator.
Cut up fresh fruit (strawberries, watermelon, grapes, pineapple, banana, cantaloupe, etc.). Dip bananas in pineapple juice to keep from being brown.
Mix together. Bake 30 minutes at 350°. Then turn down oven to 300° and bake 20 minutes more.
In skillet, brown chops in 2 tablespoons shortening. Pour off fat. Stir in soup and water. Cover and cook over low heat (210° to 220°, electric frying pan) for 45 minutes or until tender. Stir now and then. Make gravy with leftover soup and water. Serve on boiled potatoes.
Brown sausage and onion, add remaining ingredients and bring to a boil. Simmer 30 minutes.
Heat sugar, peaches and cornstarch in a pan until warm. Pour in pie plate with crust. Add butter and lemon. Add top pie crust to pie. Bake at 350° for 30 to 35 minutes.
Remove skin from salmon and flake. Add beaten eggs and milk to salmon. Then add salt, pepper and cracker crumbs. Makes 6 patties. Brown in frying pan with Pam spray. Serve with mashed potatoes and fresh peas or broccoli.
Cream butter and sugar. Beat eggs thoroughly, one at a time. Add flour and syrup alternately, blending after each addition. Add vanilla. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Mix shortening and sugar together until creamed. Add egg and milk; beat. Add dry ingredients to mix. Add hot water after well mixed. Stir in vanilla. Bake at 350° for 30 to 35 minutes in a 9 x 9-inch prepared pan.
Mix all dry ingredients and make a well in middle. Add liquids in order listed. Bake in 4 (1 pound) coffee cans (grease and flour well). Bake at 350° for 1 hour.
Mix together, adding bananas last. Freeze. May be used as a salad or dessert.
About 35 minutes before serving, shell and devein shrimp. In small bowl, combine shrimp, salt, cornstarch, ginger, pepper and sugar. In a 10-inch skillet over medium heat in hot salad oil, cook onion until tender, but not brown. Stir in curry powder. Cook 1 minute. Turn heat to high and add shrimp mixture. Cook just until shrimp turn pink and are tender. Serve with cocktail picks. Makes 8 appetizer servings. Each serving has about 120 calories.
Combine meat, crumbs, half of cheese spread, egg and salt. Mix lightly. Pat out meat mixture to cover 10 x 12-inch rectangle of foil. Combine remaining rice and parsley; spread out over meat. Roll up starting at narrow end and wrap securely; refrigerate several hours or overnight. Cut roll into eight slices. Place in baking dish. Bake at 350° for 30 to 35 minutes or until meat is done. Yields 8 servings.
Mix shortening, sugar and eggs thoroughly. Measure flour by dip-level-pour method. Mix flour, cream of tartar, soda and salt. Stir in. Form into balls the size of small walnuts. Roll balls in mixture of the 2 tablespoons sugar and cinnamon. Place about 2-inches apart on ungreased baking sheet. Bake at 400° for 8 to 10 minutes. Makes 5 to 6 dozen cookies.
Roll chicken in evaporated milk, "thin" milk just won't do. Then roll "wet" chicken into corn flake mixture. Place in shallow baking pan lined with foil. Do not cover. Sprinkle with shredded cheese. Bake in 350° oven for about 1 hour.
Mix all ingredients well and pour in 3 well-greased and floured cake pan. Bake for 20 to 25 minutes or until done.
Sift dry ingredients and cut in shortening. Then stir in milk. Roll out and cut biscuits. Place on greased baking sheet. Bake at 450° for 12 to 15 minutes.
In advance, peel, seed and finely dice 1 cucumber. Peel and finely chop half the onion. Seed and sliver 1 green pepper. Peel, quarter and squeeze out seeds and chop 6 of the tomatoes. Mince the garlic.
Clean spinach well and tear into small pieces. Cut tomato in wedges and arrange over spinach. Cut eggs in quarters and arrange over top. Cut onion into slices and separate into rings over spinach. Crumble Feta cheese over all. Shake olive oil, vinegar, oregano and pepper in small jar and drizzle over salad. Sprinkle with olive slices. Toss and serve.
Preheat oven at 425°. Melt shortening in large iron skillet until sizzling. Stir all remaining ingredients together except water. Thin mixture slowly with water until runny. Pour into hot grease. Bake at 425° for 20 to 30 minutes until golden brown.
Melt milk chocolate chips and peanut butter chips in the microwave for 45 seconds to 2 minutes until well blended. Remove from microwave and add dry roasted peanuts. Drop onto waxed paper and let set in the refrigerator.
Combine brown sugar and cornstarch in a small saucepan, stirring well; add remaining ingredients. Cook, uncovered, over low heat 15 minutes, stirring often. Serve with ham. Yields 1 cup.
Combine ham, 1/2 cup mayonnaise, onion, sweet pickle relish and 4 ounces of cream cheese; chill.
Cream sugar, butter and Crisco. Add eggs, 1 at a time. Add milk and flour. Beat until smooth. Bake at 300° for 1 hour and 20 minutes or until done.
Place chicken breasts in bottom of casserole dish. Place Swiss cheese on top of chicken to cover. Mix white wine and can of soup together, then spread on top of cheese. Sprinkle bread crumbs over soup mixture, covering the entire dish. Drizzle melted butter on top of bread crumbs. Bake, uncovered, for about 1 hour at 350°.
Drain, flake and clean salmon. Combine all ingredients (except pecans and parsley). Shape into 2 balls or loaves on wax paper. Wrap and chill for several hours. Roll chilled balls or loaves in parsley and pecan mixture. For serving, turn out onto a dish and serve with assortment of crackers or fresh vegetables. This is a delicious spread! My daughter grave me the recipe. She serves it often to her guests in California.
Brown meat and onions and drain grease. Add all other ingredients except biscuits. Pour in casserole dish and bake in oven at 350° until it begins to bubble. Take out and add biscuits on top. Bake until biscuits are done.
Bone and skin chicken. Place in shallow baking pan. Place cheese slices on chicken. Add 1/2 cup water to soup. Pour over chicken. Add melted butter to stuffing mix. Cover chicken with stuffing. Cover dish and bake at 325° for 1 1/2 hours.
Cook package of pudding as directed. Blend dry cake mix into hot pudding. Pour into 13 x 9-inch pan. Sprinkle with chocolate chips and nuts. Bake 30-35 minutes at 350°. Serve warm with whipped cream.
Cream shortening and sugar; add eggs singly, beating well. Add dry ingredients alternately with applesauce. Add raisins. Bake at 350° for 45 to 50 minutes.
Mix dry ingredients. Add coffee and vanilla; mix. Add shortening last. Mix well. Put in 8-inch square pan and bake at 350° for 30 minutes.
Add in order. Pour into unbaked pie crust. Bake at 350° for 1 hour.
Cut cheese in chunks and melt. When cheese is melted, add meat, chili, salsa and milk. Cook on low in crock-pot for about 1 hour. Buy 1 large bag tortilla chips and yum, yum.
Grease a pan or cookie sheet lavishly with butter (lots of butter). Sprinkle with lots of Parmesan cheese (on top of the butter). Open a can of Pillsbury buttermilk biscuits. Plop into the pan or on the cookie sheet. Turn biscuits over and coat on both sides. Follow directions on the can for baking.
Cream butter and margarine. Add sugar, then one egg at a time. Mix well after each. Add milk, then cake flour, baking powder, vanilla and lemon juice. Pour in greased Bundt pan. Bake at 300° for 30 minutes, then at 325° for 30 minutes.
Cream margarine and powdered sugar. Stir in vanilla and salt. Add flour gradually. Work in nuts thoroughly. Chill dough 1 hour. Form 1-inch balls. Bake on ungreased baking sheet at 400° for 10 to 12 minutes. Dough should be set, but not brown. Roll while warm in sifted powdered sugar. Cool, then roll in powdered sugar again.
Combine flour, sugar, salt and baking powder in mixing bowl. Add butter or Crisco and 1/2 of milk. Beat with mixer for 2 minutes. Add eggs, additional milk and vanilla. Beat 2 more minutes. Bake 30 minutes at 350° in three layers.
Chop pimento and water chestnuts. Mix all ingredients together. Serve with bread cubes or crackers.
Cream brown sugar, white sugar and shortening. Add eggs and vanilla. Mix well. Add flour, salt, baking soda and baking powder. Mix in corn flakes, oats, coconut and pecans. Dough will be crumbly. Make little balls and press down with a fork. Bake at 350° for 10 to 15 minutes or until golden. Leave on sheets a few minutes. Remove.
In bowl sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add sugar mixture to apricots, toss and mix. Fill pie crust, dot with butter. Seal and flute edge. Cover edge with foil. Bake 370° for 20 minutes. Remove foil and bake 20-25 minutes until crust is golden. Cool on wire rack.
Preheat oven 400°. Mix all ingredients. If mixture is too thick, add a little more milk. Spray miniature muffin tins with Pam. Fill with batter to 3/4 full. Bake at 400° for 10-15 minutes. Makes 10-12 muffins.
Heat oil in heavy frying pan over medium heat. Add onion, garlic, rice and red pepper. Saute until onion is limp and rice opaque. Add salt, cayenne, water and chicken broth granules. Cover and cook 20 minutes or until liquid is absorbed. Add peas and carrots and tomato. Cook, stirring, just until vegetables are heated through. Serve rice immediately. Yields 4 to 6 servings.
Mix eggs and margarine together. Add all other ingredients. Make into small patties like cookies. Bake on greased cookie sheet at 325° for 15 minutes.
Boil potatoes until just to the point of becoming tender. Drain. To the potatoes, add diced onion, bacon bits, Velveeta cheese and mayonnaise. Mix together well. Place in a baking casserole dish and bake at 350° until cheese is bubbly.
Prepare vegetables by chopping all into large bowl. Coat with flour, salt and pepper to taste. Heat oil in skillet at medium-high and put vegetables into hot oil, trying not to include excess flour. Cook until brown and vegetables are tender.
Heat oven to 375°. Sift flour, baking powder, salt and cinnamon into bowl. Add brown sugar and oats. Mix in thoroughly oil, milk and eggs. Add raisins (can use nuts, if preferred). Drop with teaspoon, 2 inches apart, on lightly greased baking sheet. Bake 10 to 12 minutes, just until light touch with finger leaves no imprint. Makes 4 to 5 dozen.
Combine sweet potatoes, 1 cup sugar, milk, butter, eggs and vanilla. Blend well by hand or mixer. Pour into baking dish.
Preheat oven to 375°. Brown ground beef. Drain, then stir in taco seasoning, water and olives. Simmer 5 minutes. Separate crescents and arrange in a 9-inch pan to form crust. Crush tortilla chips and cover crescents in pan. Spoon meat mixture on top of tortilla chips. Spread sour cream over meat. Top with cheese and a few chip crumbs. Bake 20 to 25 minutes until crust is golden brown.
Preheat oven to 350°. Grease and flour 3 (8-inch) round baking pans. In large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. With electric mixer at medium speed beat 2 minutes. With spoon, stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until done. Cool on wire racks. Remove from pans after about 10 minutes and continue cooling on racks. Prepare Mousse Frosting and use it to fill and frost cooled cake. Refrigerate at least one hour before serving.
Mix all ingredients together. Form balls. Chill overnight or until firm. Roll in chopped nuts or parsley.
Melt butter or oleo in baking dish. Combine flour with 3/4 cup sugar, baking powder and milk. Pour over melted butter. Pour fruit over batter, with juice; sprinkle with sugar. Bake at 350° for 45 minutes.
Cream and soften butter, shortening and sugar. Add eggs and vanilla. Sift together the flour, soda and salt. Add the oatmeal and all other ingredients. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350° until brown.
Mix crushed cookies and margarine in medium bowl. Press firmly into bottom of 13 x 9-inch pan. Refrigerate for 15 minutes. Beat cream cheese, sugar and 2 tablespoons of milk until smooth. Gently stir in 1 1/4 cups whipped topping; spread over crust. Pour 3 1/4 cups of milk into large bowl, then add pudding mixes. Beat for 1 to 2 minutes. Pour over cream cheese layer. Let stand 5 minutes or until thickened.
Add bouillon cubes to the tomato juice. Add the small head shredded cabbage. Cook until tender. Add can of mixed vegetables. Continue cooking until tender and heated through.
Mix all ingredients except Miracle Whip, vinegar and bacon. Blend Miracle Whip and vinegar and add this sauce and bacon just before serving.
Melt margarine and add other ingredients. Mix well. Pour over pecans and stir until covered. Bake at 275° for 30 minutes.
Grind or chop fine the apples, oranges and lemon. Mix with cranberries and add sugar. Stir until sugar dissolves. Refrigerate overnight so flavors will blend before serving.
Combine sausage, rice and 1 1/2 cups water in medium saucepan. Bring to boil; reduce heat and simmer 15 minutes. Add vegetables, red pepper and salsa; cover and simmer 5 minutes longer. Makes 2 to 3 servings.
Combine all ingredients except egg whites, which are beaten stiff and fold into cake batter. Pour into greased and floured Bundt pan and bake for 45 minutes at 350°.
Combine first 6 ingredients. Mix until well blended. Spoon mixture into lightly greased 12 x 8 x 2-inch dish and set aside. Combine the next ingredients and sprinkle over sweet potato mixture. Bake at 350° for 30 to 40 minutes. Yields 10 servings. (Sometimes I experiment with other extracts and add a trace of nutmeg.)
Mix all ingredients together in a large bowl. Bake at 350° for 1 hour. Use a 13 x 9-inch pan.
Mix together the softened cream cheese and margarine. Stir in flour. Chill 1 hour. Shape into 1-inch balls; press in small muffin cups. Beat together the egg, brown sugar, 1 tablespoon butter, vanilla and salt. Mix in half of pecans. Place 1 teaspoon of mixture in cups. Sprinkle with rest of pecans. Bake for 25 minutes at 325°. Makes 24.
Combine all ingredients, except honey and sugar for glasses. Chill for 2 hours. Dip rims of glasses in the honey and sprinkle with sugar. Serves 3 people.
Cook manicotti; drain well. Stir together sour cream and cheese until smooth in large bowl. Add chicken, drained mushrooms, onion, parsley, salt and pepper. Blend well. Spoon mixture into manicotti. Arrange in single layer in a 9 x 13 x 2-inch baking dish. Combine Velveeta and milk and heat thoroughly. Stir often until cheese is melted and mixture is smooth. Pour over manicotti and sprinkle with Parmesan. Cover with foil and bake at 350° for 35 to 40 minutes.
Brown and scramble hamburger and drain. Put taco seasoning on meat. Heat oven to 350°. Line rectangular pan with corn tortillas. In separate bowl, mix soup, beans and tomato sauce together. Pour over corn tortillas. Cover with seasoned meat. Cover top with cheese. Bake about 45 minutes.
Cook rice and onion in butter until tender. Add seasonings and cook 1 minute. Add broth, bring to boil. Simmer for 15 minutes or until liquid is absorbed and rice is tender. Serves 4 to 6.
Heat 2 cups of water to boiling in a 3-quart saucepan. Add cabbage, celery and onion. Cover and heat to boiling. Boil until tender, about 10 minutes. Do not drain. Place in blender container. Cover and blend until of uniform consistency.
In large pot, bring to boil 2 1/2 cups sugar, milk, oleo, salt and soda. Add 1/2 cup sugar to the sugar mixture. Cook, stirring constantly to a soft ball stage. Remove from heat. Add vanilla and nuts. Beat until thick. Drop on wax paper, one spoonful at a time.
Chop or grind raisins, coconut and nuts; set aside. Beat egg yolks; stir in sugar and butter. Cook over double boiler until thick, stirring constantly. When done and still hot, put in rest of ingredients. Spread layers and on top and sides. Let set until cool or cold. Cover with white icing.
In medium glass bowl, crumble ground beef; stir in onions. Heat 3 1/2 to 4 1/2 minutes on High until beef is brown, stirring once; drain. Stir in 1 can tomato sauce, water, 1 tablespoon cheese, salt and pepper. Heat, covered, 2 1/2 to 3 1/2 minutes on High. Stir in rice; let stand, covered, 5 minutes. Meanwhile, cut peppers in half lengthwise. Remove seeds and rinse. Spoon beef-rice filling into each half; place in oblong baking dish. Top with remaining sauce and cheese. Heat, covered, 10 to 12 minutes on High until peppers are tender. Let stand, covered, 5 minutes before serving.
Preheat oven to 325°. Beat margarine until softened. Add sugar and brown sugar and beat until fluffy. Add egg and vanilla; beat well. Gradually beat in flour. Spread dough evenly in an ungreased 14-inch pizza pan. Bake about 12 minutes or until golden. Sprinkle peanuts, marshmallows and chocolate chips onto hot crust. Return pizza to oven about 6 to 8 minutes more, until marshmallows are golden. Cool in pan on cooling rack. Cut into wedges to serve.