HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook milk, cocoa, salt, butter, sugar and vanilla to boiling. Boil 2 to 3 minutes, stirring constantly. Remove from heat. Add oatmeal and peanut butter. Drop onto wax paper or buttered surface. Wait until hardened.
Cream butter, gradually add powdered sugar until fluffy. Sift together the flour and salt. Add 1 cup flour to creamed mixture. Add egg and vanilla, blend well. Add remaining flour mixture.
Mix tomato juice and other ingredients. Cook down to blend spices and to thicken a little. Put into jars and process (hot water bath) for 10 minutes to seal jars.
Combine cabbage, raisins, apple and yogurt in a medium bowl. Stir well. Cover and chill thoroughly. Yield: 6 servings.
Mix in order: butter, brown sugar, eggs, raisins, flour, baking soda dissolved in water, nuts and spices. On cookie sheet, drop by teaspoon, not too close together. They spread as they bake. Bake in oven at 300° for 15 minutes.
In first bowl, break up cake to donut hole size pieces. In second bowl, dissolve jello in water and add strawberries. Refrigerate until it shakes. Whip cream and fold into jello. Add jello mixture and cake pieces together. Put in oiled tube pan. Refrigerate overnight.
Mix together 1 cup brown sugar, butter, 3 teaspoons cinnamon and nuts and set aside.
Butter bread and cube. Slice cheese into thin pieces. Layer bread and cheese in buttered casserole dish.
In a pie plate, beat eggs and add oil. Stir together. Add onions, grated cheese, Bisquick and mix. Fold in zucchini, add parsley and stir full mixture. Bake in same pie plate at 350° for 35 to 40 minutes.
Brown ground pork. Combine with egg, onion, 2 teaspoons salt and 1 tablespoon soy sauce. Wrap small amount of meat mixture in wonton skin; fold in triangle and wet edge with water to stick together. Combine chicken stock, 1 tablespoon soy sauce and 2 teaspoons salt. Add filled wontons and simmer until heated through.
Coat chicken in flour, salt and pepper; brown in pan. Drain off excess oil. Combine pineapple, sauce, cornstarch and ginger; pour over chicken in skillet. Cover and simmer for 30 minutes on low heat.
Put crumbled meat in crust, add grated cheese over meat. Sprinkle onion over meat and cheese. Mix eggs, milk and spices. Whip until well blended. Pour into pie crust. Bake at 375° for 35 to 40 minutes.
Heat oven to 425°. Remove skin from chicken in ungreased baking pan. Spread 1 teaspoon butter on each piece. Sprinkle with onion, garlic salt and paprika. Bake, uncovered, 30 to 35 minutes or until tender. Sprinkle with parsley.
Stir first 6 ingredients together and pour into 9 x 13 baking dish. Add the chicken pieces. Cover with foil. Bake 1 1/2 to 2 hours at 350°.
Wash and drain berries. Mix all ingredients together and pour into 1 crust. Bake in 350° oven until brown.
Boil the first 4 ingredients together for 5 minutes (keep heat low). Cool. Fold in berries. Put mixture into baked, cooled pie shell.
Combine all ingredients until well blended. Store in airtight container (2 1/2 cups). To 1/4 cup, mix and add 1 cup boiling water. Stir until smooth. Let soup set 1 to 2 minutes to thicken slightly.
Have backbone removed from loin. Place fat side up in an open roasting pan. Insert meat thermometer so bulb reaches thickest part, being sure it does not rest in fat or on bone. Do not add water. Do not cover. Roast in a 350° oven for 2 1/2 hours. Mix together sauce ingredients. Pour over roast. Continue roasting about 1 hour or until roast thermometer registers 185°, basting with sauce every 20 minutes. (Sauce is excellent; we usually make a double recipe.)
In a food blender, chop oranges very fine. In a saucepan, combine oranges, chocolate chips, milk and oleo. Heat until chips melt; cook for 5 minutes. Stir in crushed vanilla wafers, sugar, almonds and liqueur. Refrigerate for 30 minutes. Mixture will be firm. Shape into balls; roll in chocolate sprinkles. Put in fridge in a covered container.
Preheat oven and baking sheet to 400°. Partially bake pie crust for 10 minutes; cool. Reduce oven temperature to 350°. In a large skillet, brown ground beef and onion; drain fat. Stir in taco seasoning mix.
Combine all ingredients together. Chill before serving. Works best with deli-dippers (tortilla chips).
Saute bell pepper, onions and celery in cooking oil. Add chili powder, salt, tomatoes, tomato sauce and water. Simmer 30 minutes; add shrimp and cook 15 minutes longer. Serve over rice. Yields 4 servings.
Tear cake into bite-size pieces. Arrange half the cake in bottom of a 13 x 9 x 2-inch dish. Top with half of the undrained pineapple and cherries. Spread half of the Cool Whip over it and top with half the coconut. Repeat layers, ending with Cool Whip and coconut. Cover and chill overnight. Makes 12 servings.
Cut meat into one inch cubes. Brown with onions in hot fat in Dutch oven or other heavy skillet. Dissolve bouillon cube in 1 cup hot water and add with remaining ingredients. Cover and cook over slow heat until meat is tender, 2 1/2 to 3 hours; or use a covered casserole dish in a 300° oven. Add more water as needed. Thicken liquid, if desired, with a paste made of flour and water. Makes 4 servings. A 4 ounce can of sliced or button mushrooms may be added, if desired.
Mix cake mix and lemon pudding, then add eggs, lemon extract, lemon juice and oil. Beat with mixer well. Cook on 350° for 45 to 55 minutes. While cake is cooking make the glaze.
Beat with electric mixer or whisk; batter is thin. Fry in pan greased lightly. Spread with jam or our favorite, fresh sliced strawberries and a little Cool Whip. Roll up and sprinkle with powdered sugar. (Frozen strawberries are yummy, too.)
Mix water and sugar in pan. Bring to a boil and add tea bags. Let cool. Add orange juice and lemonade. Stir in bourbon. Put in ice cream pail or plastic container and put in deep freeze.
Mix all ingredients together. Place in a microwave-safe dish with a lid. Cover and heat on Medium-high for about 7 minutes. Leave cover on until ready to serve.
Mix first 5 ingredients together. Roll into balls and stick toothpicks into them. Place on cookie sheets. Freeze for 1 to 2 hours.
In 8-inch greased pan, place croutons in bottom of pan. Add cheese on	top of croutons. Beat eggs; add milk, salt, mustard and onion	powder	and blend. Pour on top of cheese. Top with crumbled bacon. Bake, uncovered, at 325° for 60 minutes.
Saute onions in a little butter until golden. Set aside. Drain sauerkraut and place on bottom of baking pan. Spread mashed potatoes over sauerkraut. Arrange frankfurters on potatoes. Arrange sauteed onions over frankfurters. Bake at 350° for about 30 minutes.
In small bowl, combine tomato soup, sugar, vinegar and oil. Cut up all the vegetables and place in large bowl. Mix in ingredients from small bowl, mix thoroughly. Cover with Saran Wrap and place in refrigerator for 12 to 24 hours before serving.
Preheat oven to 350°. Mix all ingredients together. Makes 2 loaves. Grease two 8 x 4-inch of 9 x 5-inch pans with Pam. Bake for 60 minutes. When bread is finished, remove from pans immediately and cool on cookie racks.
Sift dry ingredients; add nuts. Melt shortening, mix in brown sugar. Stir in eggs and vanilla. Add flour mixture. Spread in greased 9 x 13 pan. Sprinkle chips over top. Bake at 350° 20-25 minutes. Do not overcook. Let cool before cutting. Store in airtight container to maintain freshness.
Dissolve lemon Jell-O in 1 pint hot water. Add vinegar and salt. Chill until slightly thickened, then fold in beets, cabbage, green pepper and onion. Turn into molds. Chill until firm. Serves 8.
Saute garlic and chopped romaine in small amount of oil. Add sauce and beans. Add pasta along with 2 cups of salted cooking water. Serve with Parmesan cheese.
Mix margarine, oil and spices. Heat until margarine is melted. Combine dry ingredients in a large roasting pan. Pour margarine over dry ingredients slowly, while stirring. Bake for 2 hours at 200°, stirring often. Store in airtight containers.
Put cranberries through food grinder and pour sugar over and let stand while preparing other ingredients or about an hour. Add marshmallows, grapes and pecans and fold in whipping cream at last. This can be frozen, keeps well.
Combine all ingredients (except apples, pie shell and lemon juice) to coat apples. Put apples into pie shell and drizzle lemon juice over them. Sprinkle topping over apples, then slice into a heavy brown paper shopping bag (bag must not touch the top of the pie). Double fold the end of the bag and fasten with paper clips. Place on cookie sheet. Bake at 425° for 1 hour. Split bag open immediately. Cool. This is a great way to save your oven from pie spills. The pie always turns out perfect.
Cool potato and dice for potato salad.	Add celery, pepper, onion and pickle. In a small bowl or cup combine the pickle juice, mayonnaise and mustard. Pour over potato and mix well.
Start cooking pasta. At the same time, pour olive oil into 12-inch skillet and add garlic. Cook garlic slowly until tender. Add tomatoes with liquid, basil and salt. Cook over medium heat, stirring 5 minutes. Add pasta to the sauce a little at a time and mix thoroughly. Reheat. Top with Parmesan cheese and serve with salad and crusty bread. Yields 2 to 3 servings.
Mix margarine, peanut butter and sugar with hands. Make balls 1-inch in diameter. Melt paraffin and chocolate chips. Dip balls in chocolate.
Brush chicken with melted butter and lemon juice. Salt and pepper chicken. Bake, skin side up, for 30 minutes at 375°. Cook sausage with onion until onion is tender. Add corn and rice. Add salt and pepper. Spoon sausage/corn/rice mixture around chicken. Bake 30 minutes more.
Empty frozen juices, pineapple juice, cranberry juice and water into large container. Thaw and stir well. Pour mixture into punch bowl; add ice cubes. Just before serving, gently pour in ginger ale and soda water. Top with fruit ice ring or other fruit garnishes. Makes 30 servings.
Cook contents or rice and seasoning packets according to package directions. While rice is cooking, melt butter in a large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Gradually stir in half and half and chicken broth. Cook, stirring constantly, until thickened. Stir in chicken, pimento, parsley, almonds and cooked rice. Pour into a greased 2-quart casserole. Bake uncovered in a 400° oven for 30 minutes. Makes 6 to 8 servings.
Mix cream cheese, Worcestershire sauce, onion and garlic salt in a bowl; spread over pizza tin for "crust."
Mix together pretzels, oleo and 3 tablespoons sugar for crust. Spread in a 9 x 13-inch pan and bake at 400° for 8 minutes. Cool.
Combine melted butter and graham cracker crumbs. Press into 9 x 13-inch baking pan. Add chocolate bits. Pour butterscotch bits. Pour Eagle Brand milk over top; add chopped nuts. Bake 30 minutes at 350°. Cool before cutting.
Combine first 6 ingredients and salt and pepper in bowl; mix well. Shape mixture into patties. Fry in hot oil in skillet over medium heat until golden brown on both sides. Drain on paper towels. Yield: 4 servings.
Mix peanut butter, cream cheese, powdered sugar and Cool Whip well with mixer. Pour into crust. Sprinkle with crushed peanuts. Drizzle with chocolate syrup. Freeze.
Mix all but last 3 ingredients. Put in greased casserole. Top with cornflake crumbs, dot with oleo and sprinkle almonds on top. Bake at 350° until thoroughly heated.
Mix cream cheese with 1/2 cup sugar and squeezed lemon juice together. Add boiling water to lemon jello and cool. Mix with cream cheese mixture. Whip the milk and add to the mixture.
Cook grits in boiling water for 6 minutes; add butter and beaten eggs. Add all seasonings and grated cheese, mixing well. Pour into greased baking dish and bake in a 325° oven for 1 hour, until top is golden. (This may be frozen before baking.) Serves 10.
Saute onion, bell pepper, celery in butter until celery is tender. Add Worcestershire, salt and pepper. Set aside. In a large bowl thoroughly mix shrimp, stuffing mix, mayonnaise and crab meat. Mix in hot sauce, eggs and garlic powder. Add other ingredients, mix and pour into 9 x 13 x 2 inch buttered pan. Sprinkle with paprika. Bake 30 minutes at 350°.
Prepare grill or heat oven to 375°. In small bowl, stir together all ingredients except corn. Spread about 1 tablespoon butter mixture evenly over each ear of corn. Wrap tightly in heavy-duty double thickness aluminum foil, sealing well. Place on grill rack directly over coals or low flame, turning every 5 minutes for 20 to 25 minutes or until tender. If baking, place foil-wrapped corn on jelly roll pan. Bake 40 to 45 minutes or until heated through.
Fry bacon until crisp and crumble it. Heat oven to 350°. Lightly grease a 9 or 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over the bottom of the pie plate. Place remaining ingredients in blender container. Cover and blend on high speed for 1 minute. Pour into pie plate. Bake until golden brown and knife inserted in the center comes out clean, 50 to 55 minutes. Let stand 5 minutes before cutting. Refrigerate any leftover quiche. Makes 6 servings.
Saute chuck, onion and pepper together. Drain off excess fat. Add Worcestershire sauce, salt and pepper. Cook noodles according to package instructions. Place half of noodles in large casserole dish. Layer meat, corn, soup, cheese and olives, stacking like pudding. Repeat layers and add 2/3 cup of water to dish. Bake at 300° for 30 to 45 minutes. Serve with salad and hot rolls.
Mix dressing ingredients together; pour over cauliflower, grapes and nuts. Refrigerate.
Blend together butter, onion, poppy seed, mustard and Worcestershire. Cut off top 1/3 of rolls. Spread both sides with butter mixture. Layer ham and cheese on bottom of rolls. Put tops back on and freeze well. (Wrap in aluminum foil.) Cut into individual sandwiches and arrange on cookie sheet. Bake 10 to 12 minutes or until cheese is melted at 350°.
Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cook asparagus, covered, in boiling water 5 minutes. Drain and place in a shallow dish. Combine vinegar and next 6 ingredients; pour over asparagus. Cover and chill 8 hours. Remove from marinade and, if desired, serve in "bundles" in lemon rind rings. Yield: 4 servings.
Put raw hamburger in 9 x 13 pan until covers bottom of pan. Sprinkle onion over meat. Combine the soups in bowl along with green beans and some liquid. Stir and pour over onions. Place cheese slices on top of soup (optional). Cover with Tater Tots in rows as close together as possible so entire casserole is covered. Bake at 350° for 1 to 1 1/2 hours. Do not add salt to this recipe.
Mix together flour, salt, pepper and paprika in plastic bag or a bowl. Cut up meat into strips. Shake or roll meat strips in flour mix. Heat canola oil in frypan or Dutch oven. Fry steak strips until nice and brown. Add onion. Cook until golden color. Stir in flour remaining from flouring meat. Add consomme, water and mushrooms. Cover and simmer 1 1/2 hours. Add 1/2 cup sour cream and chives. Heat thoroughly but do not boil. Serve over cooked wide noodles or rice. Yields 4 to 6 servings.
Cover chicken with water and add bay leaf, onion, garlic, salt and pepper and bouillon. Cook until chicken falls off bone. Remove chicken from broth. Remove chicken from bone. Bring broth back to boil and then add dumplings. Cut the shortening into dry ingredients. Add enough hot broth to make a stiff dough. Roll dough out on well floured board to 1/8-inch thickness. Cut into 1-inch strips and cut into 4-inch pieces. Drop one at a time into hot broth. Cook until tender, 15 minutes. Add boned chicken to dumplings.
Mix all together and form into a ball or roll. Chill before serving. Serve on crackers.
Combine all ingredients and put in buttered casserole. Mix topping and spread over top. Bake 30 minutes at 350°.
Heat oven to 400°. Lightly brush bread with oil. Bake 6 to 8 minutes or until golden brown.
Cut lard into flour and baking powder. Beat 1 egg. Add 1/2 cup water and 2 teaspoons lemon juice; add to flour/lard mixture. This will keep in icebox for several weeks. Makes 3 double crust pies.
Heat oven to 375°. Grease 9 x 13-inch pan. Place pie filling in pan. Mix remaining ingredients. Sprinkle over pie filling. Bake 30 minutes. May be served warm or cool.
Season chicken with garlic, salt and pepper. Saute in butter 2 minutes. Stir in spaghetti sauce and Italian seasoning. Cover and simmer 10 minutes. Add celery. Continue cooking until celery is tender. Serve over beds of fluffy rice. Sprinkle with grated Parmesan cheese, if desired. Makes 6 servings.
In a gallon container, mix Kool-Aid, juice and sugar. Add water, leaving enough space at top for shaking room. Freeze for a while, then go back and shake. Set out several hours before serving.
Stir with fork until mixes well. Add 1/2 cube melted margarine. Stir until just moistened with fruit yogurt. Use cupcake papers in muffin pan. Fill 2/3 full and bake at 400° for 12 minutes. Makes 12 muffins.
Mix all ingredients but nuts with an electric mixer. Shape into a ball. This is a very soft mixture. Roll in crushed nuts that have been put on waxed paper. Shape into a ball using the waxed paper. Chill at least 2 hours. Flavor improves with age.
Dissolve the gelatin in the water and put in the pudding. Mix in the Cool Whip. Add the pineapple. Put between the layers of the cake and on top. Top with the nuts and cherries.
Cream margarine and sugar well. Add beaten eggs, vanilla, nutmeg, salt and vinegar. Mix until well blended. Sift together flour, soda and baking powder; add to mixture. Chill in refrigerator. Shape into silver dollar size rolls. Wrap in wax paper. Chill until ready to bake. Slice thin. Bake on greased cookie sheet, 8 to 10 minutes (350°) or until light brown.
Drain and rinse beans. Pour vinegar, sugar, salt, pepper and oil over beans. Mix well; let stand overnight.
Cream the butter or margarine, oil, granulated sugar and powdered sugar. Add the vanilla and eggs. Blend in the baking soda, flour, salt and cream of tartar. Chill. Drop by spoonful onto greased cookie sheet. Sprinkle with sugar and bake at 375° for 12 minutes or until brown on bottom.
Arrange chicken, skin side up in 2-quart glass baking dish. Sprinkle with celery and salt. Spoon soup over chicken. Cover with glass lid or plastic wrap. Microwave on High for 30 minutes or until chicken is done.
Cream butter and brown sugar together. Sift the flour, soda, salt, cinnamon and cocoa. Mix in the applesauce. (Raisins may be added.) Bake in greased pan at 350° for 45 minutes.
Cook sugar, water and cornstarch on low heat until thick, stirring constantly. Add Jell-O; cook until clear. Arrange strawberries in baked 9-inch pie shell. Pour mixture over berries. Cool completely; top with Cool Whip.
Dissolve jello in boiling water; add 3/4 cup cold water and mix well. Chill to egg white consistency.	Stir in 3 cups peaches, 1 tablespoon sugar, sliced banana and chopped pecans. Pour into 8-cup mold and chill until set. Soften Knox gelatine in 3 tablespoons cold water. Scald the half and half and stir into gelatine. Beat remaining ingredients together and join with half	and half mixture. Pour the	well-blended mixture over the jello and chill at least 8 hours.
Prepare chicken to fry. In a large skillet, fry chicken until done. Drain all oil from skillet. Pour barbecue sauce over chicken. Cover and simmer for 10 to 15 minutes. Enjoy.
Mix 1/2 cup soup, beef, bread crumbs, onions, salt and egg and place in shallow baking pan. Bake for 1 hour. Blend in remaining soup, water and 2 to 3 tablespoons drippings. Heat; stir often. Serve with meat loaf.
Recipe makes enough batter for 6 pieces boned chicken or 8 chicken cutlets (cutlets preferred).
Simmer first 4 ingredients 10 minutes. Add rest of ingredients. Store in refrigerator and heat as needed.
Cook rice according to package directions. Saute the celery and onions; combine all ingredients and spread bread crumbs and margarine on top. Bake at 350° until it bubbles and is fully warmed, approximately 30 minutes. Serves 6 to 8.
Add a few drops of hot water for mixing ingredients. Bake at 375° for 10 to 12 minutes or until very light brown.
Put cucumbers and onions in a crock and cover them with one handful of	salt. Let stand overnight. Drain and add sugar, white mustard seed and cloves. Cover with vinegar and cook 10 or 15	minutes. Don't let pickles cook fast, just let them heat through real good. Pack in quart jars and seal. This is an old-time recipe my grandma used.
Saute onions and garlic in olive oil and butter in large saucepan or kettle. Cook until translucent. Add salt, peppers, honey and tomatoes. Cover and simmer 1 hour on low heat.
Brown meat. Add celery, onions, and green pepper. Add soups and liquids. Mix well and add rice. Bake at 350° for 1 hour covered. Then another hour uncovered.
Melt butter, add chocolate. Stir over low heat until melted. Add boiling water slowly, stirring constantly and bring to a boil. Add sugar and corn syrup, stirring until dissolved. Cook 5 minutes and add vanilla and salt. Serve hot or cold.
Blend in a food processor, adding more catsup if needed for desired consistency. Makes about 1 1/4 cups (serving size is 2 ounces or 1/2 cup). Contains 90 calories per serving.
In a 3-cup glass mixing bowl, combine the gelatin and water. Heat mixture in the microwave oven until the water is hot enough to dissolve the gelatin, 3 or 4 minutes. (If you prefer, boil the water on top of the stove.) Add 5 or 6 ice cubes and stir the mixture with a wire whip until the ice is melted and the mixture is cooled. Add the yogurt and continue stirring until mixture is smooth. Add water or cherries to fill the bowl. Chill until firm, about 3 hours. Serve with more cherries, if desired.
Mix together and pour into greased pan. Good baked in iron skillet. Bake at 350° for 35 minutes or until brown.
Cook rice as directed on box. Mix and heat soups, Ro-Tel and shrimp until shrimp are thoroughly heated. Put cooked rice into large casserole dish and pour shrimp mixture over it. Serve hot with salad and hot rolls.
Combine the first 5 ingredients. Place chops in a glass baking dish and pour marinade over them. Cover and refrigerate for 6 to 12 hours.
Cream together margarine, sugar, cheese and Cool Whip. In separate bowl, mix pudding, milk and vanilla. Mix together pudding mixture and cream cheese mixture. Smash a 1 pound package of Oreo cookies. Put half in bottom of pan. Pour in filling. Use rest of crumbs on top. (Can use any cream filled cookies.)
Grease pie plate with margarine. Peel and slice apples. Combine rest of ingredients and sprinkle over apples. Bake at 350° for about 30 to 35 minutes.
Sift together flour, 2 cups sugar, cocoa, soda and salt. Add water, cooking oil, vinegar and vanilla. Pour into greased 9 x 13-inch cake pan. Mix together cream cheese, egg, 1/3 cup sugar and salt. Add chocolate chips. Drop by teaspoonful of this mixture onto cake batter. Bake at 350° for 30 minutes.
Mix together and let stand while you make a double crust. Before putting on top crust, cover filling with miniature marshmallows. Bake at 375° for 15 minutes, then at 350° for 40 to 45 minutes.
Arrange the sweet potatoes in a shallow baking dish. Combine margarine and cinnamon and pour over potatoes. Arrange the apricot halves on top. Cover and bake in a 425 degree oven for about 15 minutes. Add the orange slices and serve.
Heat water and sugar to boiling, stirring constantly, until sugar is dissolved. Cool. Prepare tea. Refrigerate all. Mix just before serving. Garnish with ice ring (6 to 6 1/2-inch), citrus slices and cherries or strawberries.
Mix together ingredients. Pour into ungreased loaf pan. Top with ketchup if desired. Bake for 1 hour and 15 minutes at 350°.
Thaw and drain spinach. Mix all ingredients to gather and store in the refrigerator, to set. Serve with crackers.
Cook pasta al dente. Lay lasagna out flat. Cook spinach as directed on box; drain well. Mix spinach with Ricotta. Spoon on strips of lasagna. Roll like strudel. Stand upright in casserole dish so you can see curls and filling. Repeat until dish is filled. Cover with tomato sauce and chopped onion. Bake at 350° for 25 minutes.
Mix ingredients together and spread into 13 x 9 x 2-inch pan. Mix will be crumbly.