HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop dates finely. Add other ingredients; mix well. Shape into small balls and roll in powdered sugar. Store in tightly covered container in a cool spot.
Sift flour once; add baking powder and salt and sift again. Add butter to milk; add flour and stir carefully until all flour is damp and dough is soft. Drop by teaspoon on chicken gravy.
Place the ingredients in a 1 1/2-quart casserole in the following order: 1/2 of the crumbs, sauerkraut, beef and cheese. Top with dressing (Thousand Island and mayonnaise blended) and cover with sliced tomatoes. Melt butter; mix with remaining crumbs and place on top. Bake, uncovered, 30 to 45 minutes at 350°.
Cream 1 cup margarine and sugar. Mix in eggs and vanilla. Sift together flour, soda and 1 teaspoon salt; stir in rolled oats. Add dry ingredients to cream mixture. Set aside while you make filling.
Mix dry ingredients; add remaining ingredients. Pour into pie shell and bake at 350° for 30 to 35 minutes.
Mix milk and water in saucepan. Add salt. Heat slowly at medium heat until milk begins to boil, stirring constantly. Add oysters, cook slowly until milk comes to slow boil again.
Wash okra; drain. Cut off tip ends; cut okra into 1/2-inch slices. Soak in buttermilk. Dredge in cornmeal. Lightly coat a 15 x 10 x 1-inch jelly roll pan with cooking spray. Spread okra in a single layer in pan. Bake at 450° for 30 to 40 minutes, stirring occasionally.
Mix all ingredients in a large stew pan. Completely dissolve the flour. Cook until thickened, stirring constantly. Pour into a casserole dish. Sprinkle the croutons on top of the casserole and the Parmesan on the croutons. Bake at 400° for 20 minutes. Place under the broiler a minute or so to brown lightly.
Put small amount cooking oil in oblong Pyrex dish. Peel and slice onion. Clean bell pepper and slice. Put onion and bell pepper in dish; place in a 350° oven. Let cook lightly. While this is cooking, peel and quarter potatoes and simmer in pot on top of stove. Don't cook potatoes until done, just so they can be stuck with a fork very slightly. Add potatoes to onion and pepper; add the hot dogs that have been cut into 3 pieces each. Add tomato sauce, plus 1/2 can water. Cook until potatoes and dogs are done, about 20 minutes.
In large mixing bowl, mix orange jello. Chill and add crushed pineapple and 1 small container of Cool Whip. Mix and put 1/3 of mixture in bottom of 2-quart oblong dish. Add a layer of graham crackers. Repeat layers of mixture and graham crackers 2 more times. Top with Cool Whip and garnish with crushed graham crackers. Refrigerate.
Mix ingredients. Pour into unbaked pie shell. Bake 30 minutes at 350°. No meringue.
In large saucepan, cook onion in butter until tender. Stir in remaining ingredients, except tuna and cheese; bring to a boil. Cover and simmer 15 minutes or until rice is tender. Stir in tuna and 1/2 cup cheese. Top with remaining cheese, just before serving. Refrigerate leftovers.
Measure water into small bowl. Sprinkle onions over water and stir. Add soy sauce, sweetener, garlic, pepper and sesame seed. Stir to combine. Coat chicken pieces with mixture. Place on rack and bake at 350° for 1 1/2 hours or until tender.
Brown onion, peppers and beef. Add seasonings and tomatoes. Cover and cook over low heat about 60 minutes. Add kidney beans. Cook about 20 minutes.
Whip whites stiff with 1/4 cup sugar. Beat yolks with juice of 2 lemons. Add 3/4 cup sugar, pinch of salt and grated rind. Fold all together and spread in a 9 x 13 Pyrex in which is spread 1 cup graham cracker crumbs. Sprinkle 1 cup crumbs on top. Freeze. Optional: Top with Cool Whip or cherries to serve.
Bring stock to boil. Add breasts, reduce heat and poach until chicken is cooked about 10 minutes. Remove from broth and cool. Discard skin and bones; cut meat into 1/2-inch pieces. Combine chicken with mayonnaise, sour cream, apples, celery, almonds, raisins, parsley and lemon juice. Season with salt and pepper. Cover and refrigerate until ready to serve. Arrange lettuce leaves and tomato slices on platter. Top with chicken salad and sprinkle with vinaigrette.
Grate Cheddar cheese and cream cheese. Add garlic, chopped very fine, and nuts. Sprinkle hands and wax paper with paprika. Form into a roll and chill.
In an 8 x 12-inch glass baking dish, layer the rhubarb, sugar, dry jello and dry cake mix, in that order. Pour the cup of water over all and scatter the pieces of butter over the top. Bake in 350° oven for 45 to 60 minutes, until cake part is lightly browned.
Sprinkle tapioca into a 9 x 13 x 2-inch pan. Add meat, onion, carrots, celery and potatoes. Sprinkle with salt and sugar. Pour tomato juice over the mixture. Cover with foil and bake at 250° for 4 hours.
Cook onions in 1 teaspoon salt and enough boiling water to cover onions. Cook 30 to 35 minutes until nearly tender. Drain and cool. Cut a slice from the top of each and scoop out the center, leaving an outside shell about a 1/2-inch thick. Chop pulp. Saute mushrooms, onions and peppers in butter about 7 minutes. Remove from heat. Add bread crumbs, cream, salt and pepper; mix well. Fill the shells with the mixture and place in a shallow pan which contains the 1/4 cup of boiling water. Add cheese to top of each onion. Bake, uncovered, in a preheated oven at 350° over 30 minutes.
Mix together first 4 ingredients. Crumble biscuits or bread and add to mixture. Cover and cook in a saucepan over medium heat for 15 minutes.
Heat the chicken soup, water, onions, sour cream, shredded cheese and melted oleo. Place in baking dish with the hash browns.
In a skillet, saute onion, pepper and garlic in olive oil for 5 minutes. Add meat and brown; drain. Stir in tomatoes, tomato paste, tomato sauce, sugar and chili powder. Simmer 30 minutes. Cook spaghetti according to package directions; drain. Serve with hot spaghetti sauce and sprinkle with Parmesan cheese. Serves 4 to 6.
Halve zucchini lengthwise. Scoop out pulp, leaving 1/4-inch shell. Chop pulp to make 1 cup; set aside. Place zucchini shells, cut side down, in large skillet. Add the water. Simmer, covered, until just tender, 5 to 6 minutes. Drain and turn cut side up in same skillet. Sprinkle with a little salt.
Combine water, 1/4 cup salsa, margarine and stuffing mix in 2-quart baking pan. Arrange chicken on the stuffing. Pour remaining salsa over chicken. Cover pan loosely. Bake in 350° oven for 40 minutes. Take out and sprinkle with cheese and continue baking for 5 to 10 minutes. Serves 4.
Combine all ingredients and simmer for 2 hours. Yields 4 gallons.
Combine all together and stir. Grease a 12-inch heavy iron frying pan. Bake for 40 minutes at 375°.
Cook frozen beans in salted water; drain (if using canned beans, omit salt). Combine milk, soup and pepper; pour mixture over beans. Add 1/2 can French fried onions. Pour into 1 1/2-quart casserole. Bake at 325° for 20 minutes. Garnish with 1/2 can French fried onions and pimento. Bake 5 more minutes. Serves 6.
Mix pudding and buttermilk. Fold in Cool Whip and oranges. Add cookies before serving. Save a few for top.
Brown ground meat and add taco seasoning. Keep warm. Place other ingredients in separate bowls. Place a mound of corn chips on plate. Pile on other ingredients.
Mix sugar, flour, nutmeg and cinnamon and brandy with melted butter. Mix the mixture lightly with apples. Place in pastry lined pan. Cover with top crust; make slashes in top crust to allow steam to escape. Seal ends and flute edges. Bake in 425° oven for 15 minutes, then reduce heat to 375° and continue baking for 35 to 40 minutes, or until crust is lightly brown.
Have cooked grits as dry as possible. Add the following sauce and serve immediately when well browned. Add broth, soy sauce and water to oil. Boil 1 minute. Add cooked grits and cook until well browned. Stir constantly. Serve hot with vegetables.
Brown chops and place them in a long baking dish. Pour green beans over pork chops. Dice onion and sprinkle over green beans. Pour soup over green beans (add a little milk if desired to make soup thinner). Add salt and pepper. Cover and bake at 300° for 1 to 1 1/2 hours.
Cook potatoes and cube with skins on. Cube cheese and sprinkle on top. Add onion, pimento and bread cubes. Melt oleo and stir in onion and garlic salt. Pour this over potato mixture. Sprinkle with parsley and paprika. Bake at 350° until potatoes are warm and cheese melts.
Mix well all ingredients in a bowl. Spoon into salt shakers. Can be used on almost everything except fruit, cakes, pies, puddings, etc.
Saute and brown the first four ingredients. Draw fat. Add remaining ingredients. Place in 2 1/2-quart casserole. Top with 1/2 cup grated Cheddar cheese. Bake in 350° oven for 30 minutes.
In large bowl, beat sugar, shortening, egg and milk until creamy. Add all other ingredients (except flour, oats and chips) and stir. Add flour; stir. Add oats and chips; combine well.
Fold all of the ingredients together gently and spoon into crusts. Refrigerate 24 hours.
Combine first 5 ingredients in a saucepan and cook until thick. Remove from heat; add vanilla and coconut. Stir well and pour into baked pie shell. Cover with meringue.
Heat oven to 350°. Using shortening, grease 12-cup fluted tube pan (nonstick). Also, combine sugar, peel and nuts. Set aside.
Combine egg whites, strawberries, sugar and lemon juice in a very large bowl and beat with electric mixer until stiff and fluffy, about 15 minutes. It becomes very high! Fold the Cool Whip into the strawberry mixture. Spoon over the crumb crust. Top with remaining crumbs. Freeze until ready to use.
Combine all ingredients in a 3 1/2-quart electric crockery cooker. Cover. Cook on low setting for 8 to 10 hours. Serve with homemade bread or biscuits.
Mix first 3 ingredients and put in 8-inch square pan. Blend and spread last four ingredients; pour over the apple mixture. Bake at 350° for 45 minutes.
Mix all together. Put in a loaf pan. Heat oven to 375°. Cook 1 1/2 hours. Let stand 10 minutes and serve. Yummy!
Cream sugar, shortening and eggs. Add all other ingredients and drop by teaspoon on an ungreased cookie sheet. Bake at 350° until done.
Saute onions and peppers in margarine. Add soup, mushrooms and 1 1/2 cup of chicken broth. Cook spaghetti in remaining broth. In a large greased dish, layer spaghetti, chicken sauce and cheese. Repeat if dish is deep. Bake at 350° for 30 minutes. May freeze.
Combine first 7 ingredients; mix well. Cover and chill. Stir half of bacon into dip. Sprinkle remaining on top. Garnish with olive slices. Makes 2 1/2 cups. Serve with chips.
Mix ingredients and pour over chicken pieces. Bake, covered, for 30 minutes, then uncovered for 20 to 30 minutes.
Mix together eggs, sugar, zucchini and vanilla; set aside. Sift remaining ingredients together, then add egg mixture. Add 1 cup chopped nuts, if desired. Bake in 350° preheated oven for 1 hour or until done. Makes 2 loaves.
Cook macaroni in salted water. Blend milk, soup, beef, cheese, onion and garlic salt. Grease large casserole and alternate macaroni and beef. Mix layers and sprinkle crumbs on top. Dot with butter.
Mix Kool-Aid with powdered sugar. Mix in other ingredients until creamy. Spread on cooled cookies.
In large bowl, mix sugars, margarine, oil, cereal, coconut, oats, egg and vanilla; mix well. Sift together flour, soda, cream of tartar and salt. Add to sugar mixture. Mix well. Fold in chocolate chips or Brickle. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. These cookies stay crisp a long time and make a lot of cookies. Our family favorite.
Preheat oven to 375°. Cream margarine and 1/2 cup sugar until fluffy. Sift together flour, baking powder and salt. Stir into shortening mixture alternating with milk. Pour into greased 10 x 5 x 3-inch pan. Spoon over batter drained berries or sliced peaches. Sprinkle 1/4 to 1/2 cup sugar over fruit.
Grease a 13 x 9-inch pan. Unroll dough from 1 package of rolls. Press into prepared pan. Press to eliminate holes. Soften cream cheese. Beat until creamy. Add sugar and egg yolk. Spread over dough in pan. Form another rectangle of dough from second package and place on top of cheese. Brush top with egg white. Sprinkle lightly with sugar. Bake in 350° oven 20 to 25 minutes or until light brown. When cool, cut into squares.
In medium bowl blend eggs, sugar, milk, salt, nutmeg, cinnamon, 1 tablespoon of butter and vanilla. Add bread; mix well. Pour into a buttered 1 1/2-quart casserole. Dip apple slices in remaining 1 tablespoon butter and arrange slices on top. Set casserole in a larger dish and place in a preheated 350° oven. Pour enough hot water in pan to come up 3/4 inch. Bake, uncovered, about 1 hour. Serve warm with Orange Sauce.
Sift together 4 times the sugar, cocoa, baking powder, flour and baking soda. Add remaining ingredients and mix well. Bake in 350° oven for 35 minutes. Ice with Chocolate Deluxe Icing.
In a heavy saucepan, combine juice and sugar. Stir well. Add margarine and candy. Stirring constantly, bring to a rolling boil over high heat. Stir in liquid pectin. Stirring constantly, return to a rolling boil and boil 1 minute. Remove from heat. Skim foam from top of jelly with a large metal spoon. Fill sterilized jars to within 1/4-inch of tops. Wipe jars and seal. Store in refrigerator. Makes a great gift.
Cook all ingredients together slowly, stirring all the while. Cook until mixture turns transparent; let cool completely. Pour mixture into pie shells that are filled with sliced or whole strawberries. Add Cool Whip when ready to serve.
Mix sugar and oil together. Add eggs and beat until creamy. Add pumpkin. Add dry ingredients, sifted. Grease pan; use angel food cake pan. Bake at 350° for 1 hour and 15 minutes. May add raisins, nuts or dried dates, if desired.
Grease a 13 x 9-inch pan. Spread cherry filling on bottom. Layer pineapple and dry cake mix, melted butter and coconut. Bake in a 350° oven for 1 hour.
Boil water and sugar. Add Kool-Aid while hot. Cool and add juice. Add ginger ale when ready to serve. Makes 50 cups.
Melt cheese and butter together and add vanilla in a large bowl. Mix powdered sugar, cocoa and nuts. Pour in cheese and butter mixture. It will be stiff, so be prepared to use your hands. Roll out on freezer paper to desired thickness.
Mix dry pudding and Cool Whip together. Add cream cheese; blend well. Add 3/4 cup strawberries to mixture; mix well. Pour into pie shell. Garnish with strawberries and a few nuts if desired. Place in refrigerator for 1 hour.
Grease loaf pan. In loaf pan, put in a layer of cooked spaghetti, then add a layer of Kraft cheese, followed by a layer of hot dogs. Continue this layering until 1-inch from top of loaf pan. Pour over a can of condensed milk until just covered. Bake at 350° until layer of cheese on top is beginning to brown. Take from oven. Let sit for 15 minutes. Turn out on platter and slice as needed. Thick slices.
Grind or chop seasonings. Drain oysters and keep water. Soak bread in oyster water. Use a small amount of cooking oil in pot and add everything except bread and oysters. Cook over medium heat, stirring often until grease rises to top (about 40 minutes). Squeeze bread and add to mixture. Let cook down. Chop and add oysters. Add parsley and shallots. Cook on low fire until oysters are done (not long).
Dip steak strips in flour. In large skillet, saute steak in 1/2 the butter for about 2 minutes. Remove meat. Add remaining butter to skillet and saute peppers, onion, garlic and mushrooms 5 minutes; add tomatoes and bouillon. Bring to boil, reduce heat and simmer 10 minutes. Mix cornstarch, wine and soy sauce. Add to skillet. Cook, stirring until thickened. Add meat. Simmer 5 minutes. Serve with rice.
Make cornbread mix as directed. Cool. In a large skillet, saute sausage meat, stirring, until browned. Lift out with slotted spoon. In drippings in skillet, saute celery, onion, green pepper and parsley until tender 8 to 10 minutes.
Chop all vegetables. Mix remaining ingredients together. Boil and pour over cabbage mixture while hot. This can be frozen. Will stay good in refrigerator for a long time.
Combine the raisins, soda and boiling water. Cover and let set overnight in a big bowl.
Brown ground beef and onion in pan. Set aside. Peel potatoes, cook and mash. In Dutch oven layer ground beef on bottom, soup and mashed potatoes on top. Bake at 350° until slightly brown.
Cream the butter and sugar together. Add eggs and mix well. Stir in sweet potatoes. Sift the flour, baking powder, salt, cinnamon and nutmeg together. Add alternately with milk. Do not overmix. Fold in pecans and raisins. Grease 1 1/2-inch muffin tin and fill 2/3 full of batter. Bake at 400° for 25 minutes. Makes 5 dozen.
Cream the sugar and butter. Add buttermilk and soda. Add eggs, vanilla, salt and flour. Beat well. Fold in apples and nuts. Put in greased bread pan. Top with 2 tablespoons each of the oleo, sugar and flour plus 1 teaspoon cinnamon crumbled together. Press in slightly. Bake at 350° for 45 to 50 minutes or until done. Serve warm or cold.
Crumble half of cake in bottom of trifle bowl. Pour kahlua on top. Layer chocolate pudding and Cool Whip. Cover with crunched up Heath bars. Repeat: cake, pudding, Cool Whip, candy.
Combine flour and seasoning. Coat chicken with flour mixture. In skillet, melt butter or margarine and fry chicken until brown on all sides. Add soup and 1/2 cup water. Lower heat and simmer, stirring frequently. Simmer for about 20 minutes until chicken is no longer pink. Can be served over rice or noodles.
Saute hamburg and drain. Cut up vegetables and place in large baking pan. Place hamburg on top of veggies. Pour spaghetti sauce over all. Spread Mozzarella cheese, then American cheese in strips then sprinkle with grated cheese. Cover loosely with foil. Bake in 350° oven for 1 hour. Prepare a day ahead and reheat for most flavor.
For Crust: Preheat oven to 350°. Combine flour, sugar and vanilla in medium bowl. Cut in butter, using pastry blender, until mixture resembles coarse crumbs. Press into bottom and sides of 10-inch spring-form pan. Bake until golden, about 10 minutes. Cool to room temperature. Increase oven temperature to 450°.
Cream cheese, then add sugar. Blend in sour cream and vanilla. Add Cool Whip and beat well. Pour into crust and refrigerate. Add any topping you like.
Remove fat from ham left on bone. Put in 6-quart Dutch oven or stock pot. Cover with water (about 3 to 4 quarts, depending on size of bone). Simmer for about 3 hours, skimming off grease. Chop canned tomatoes; wash celery and cut into 1/2-inch pieces. Wash and peel potatoes; cut into eighths. Add to broth. Simmer until vegetables are cooked. Rinse beans; add to vegetables and broth. Simmer until beans are heated through; salt and pepper to taste. Serve with salad and hard rolls.
Trim off fat and skin. Mix all other ingredients in bottom of Dutch oven. Add meat and bring to a boil. Reduce heat and simmer for 6 hours. Take meat out and allow to cool; shred. Use sauce on beef or serve on rice.
Mix sliced peaches, melted margarine and vanilla together. Pour into baking dish. Mix flour, milk and sugar together. Drizzle on top of peach mixture.
Peel and slice potatoes like for French fries. Put in greased cake pan. Pour other ingredients over potatoes. Bake at 425° for 50 minutes. Sprinkle cheese on a little before done.
Prepare ground beef and taco sauce according to directions on package. Shred lettuce. Chop tomatoes and drain. Mix together all ingredients except taco chips. At last minute before serving, crush taco chips and toss with other ingredients.
Mix and pour into iron skillet. Cook at 400° until golden brown, approximately 30 minutes.
In 3-quart microwave-safe casserole, stir together light brown sugar, granulated sugar, water, corn syrup and butter. Cover with lid or plastic wrap, turning back one section to vent steam. Microwave at High setting (100% power) 8 minutes, stirring after 4 minutes. Stir in pecans and vanilla. Cover again, and microwave 2 minutes more. Stir in confectioners sugar until well blended. Continue stirring for 1 to 2 minutes or until mixture begins to thicken and loses its gloss. Quickly drop by rounded tablespoonfuls 3 inches apart onto buttered waxed paper (if mixture becomes too thick to drop from a spoon, stir in a few drops hot water). Let pralines stand until set. Carefully remove pralines from waxed paper. Store between layers of foil in airtight container. Makes about 20 pralines.
Mix butter, sugar, bananas and eggs. Stir well. Add flour, salt and baking soda. Blend well. Add walnuts. Pour into greased and floured loaf pan. Bake 1 hour at 350°.
Spread cottage cheese over toasted bread. Sprinkle with cinnamon and sugar. Broil for a few minutes. Top with fruit.
In a bowl, whisk together the honey, sherry, soy sauce and garlic. The sauce may be made 1 week in advance and kept covered and chilled. Makes 8 servings. Serving size: 1/4 cup. Preparation time: 10 minutes.
Heat oven to 350°. Drain pineapple chunks, saving juice. Melt butter over low heat (or in oven) in a 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly over butter. Place pineapple chunks evenly over butter and sugar, then cherries and pecans.
In small bowl mix artichokes, salad dressing, cheese, peppers and parsley until well blended. Cover; chill until serving time. Garnish with parsley. Serve as a dip with pretzel chips.
On a sheet of double foil, place pineapple, then cover with remaining ingredients. Wrap up with a long tail to lift off fire. Place on coals for 10 minutes. Divide into 8 pieces.
Melt 1 stick of butter; mix with crushed vanilla wafers. Press in bottom of dish. Mix powdered sugar, vanilla, 2 sticks soft butter and sugar with mixer at high speed for 2 minutes. Spread on top of crust. Sprinkle with Fruit-Fresh. Add sliced bananas; sprinkle again with Fruit-Fresh. Add drained pineapple; spread Cool Whip on top. Sprinkle with nuts and cherries. Refrigerate for at least 8 hours.
Place chicken	(boiled and cut into small pieces) in bottom of baking dish.	Pour chicken soup and broth over chicken. Mix together flour, buttermilk and melted margarine. Pour over chicken and bake 45 minutes at 400°.
Slice thin (on slaw cutter fine) cucumbers and onions. Put in bowl, add salt. Let set 2 hours. Drain well. Add sugar and vinegar. Mix. Put into containers. Freeze.
Heat oven to 400°. Grease bottoms only of 12 muffin cups or line with paper baking cups. Mix together the Bisquick, 2 tablespoons sugar, egg, orange peel and orange juice. Beat vigorously for 30 seconds. Fill muffin cups about 2/3 full. Mix remaining ingredients; sprinkle about 1/2 teaspoon over tops of each muffin. Bake 15 minutes.
Boil chicken and remove from broth. Add cream of chicken soup. Stir well. Tear the flour tortillas in pieces and drop in broth. Cook slowly, stirring occasionally, until tortillas plump up. Add chicken. You're done.
Cook noodles; drain tuna, peas and noodles. Mix all ingredients and bake in a large buttered casserole at 350° for 45 minutes. Can add chopped celery or green pepper.
Spread the scallops in a baking dish. Sprinkle with salt. Melt 2 tablespoons of butter in pan; add the onions, celery, and mushrooms. Let stand a few minutes at low heat. Make white sauce with 1/4 cup melted butter, 1/4 cup flour, and 2 cups milk. Add this to the ingredients fried in butter. Spread this mixture onto the scallops. Cover with the bread crumbs, grated cheese and melted butter. Cook at 375° for 20 minutes or until it is a golden color.
Drain, debone and skin salmon. Mix all ingredients together and chill. Shape into a ball and roll in 1/2 cup chopped pecans and 3 tablespoons chopped parsley.
Dissolve yeast in 1/4 cup warm water. Stir remaining ingredients together in order as listed. Mix well in large bowl. Add yeast and mix well. Refrigerate dough at least 12 hours, covered.
Cook potatoes in pan in salted water until tender. Drain. Saute onion in bacon drippings until tender. Stir in vinegar, parsley, sugar, paprika, salt and pepper. Combine potatoes, bacon and onion mixture. Toss gently. Serve warm with pork and sauerkraut.
In a medium saucepan, combine corn, onion, green pepper and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender. Do not drain.