HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and break hearts with a fork. Mix all ingredients together and bake at 325° for 30 minutes. Carve out a large hole in a mound of pumpernickel or dark rye bread. Fill with the warm mixture. Cut up the carved out section of bread and serve with the dip.
Brown onions, celery, ground beef and pepper in pan. Add salt and pepper; pour into baking dish and pour soup over top. Add Tater Tots and butter to top. Bake 45 minutes or until bubbly.
Mix first 5 ingredients and 1/2 of the butter. Place in 9 x 13-inch pan. Combine remaining butter and chips. Place on top. Bake at 350° for 1 hour.
Preheat oven to 375°. Mix apples with brown sugar in greased baking dish; set aside. Mix flour, sugar, salt and cinnamon together in bowl. Add egg; spread over apples. Pour melted butter on top. Bake for 45 minutes, or until lightly browned. Serve warm.
Place rolls flat on cookie pan and bake at 375° for 8 minutes. Let cool.
Mix together. Put in loaf pan, greased and floured. Bake at 350° for 1 hour and 15 minutes.
If using stuffing mix, prepare as directed. Press stuffing into greased 9-inch pie plate or quiche pan, forming crust. Bake at 400° for 10 minutes. Remove from oven. In small bowl, combine turkey and Swiss cheese, set aside. In separate bowl, beat eggs, milk and pepper. Sprinkle turkey and cheese mixture over hot crust. Pour egg mixture over turkey. Lower oven temperature to 350° and bake 30 to 35 minutes or until knife comes out clean. Let stand 10 minutes.
Grease and flour cookie sheet. Mix crust ingredients (corn meal, flour, baking powder, milk and oil). Spread on pan. (I use the side of a glass to roll it.) Bake at 400° for 15 minutes.
Brown chicken pieces in a skillet; set aside. Mix next 5 ingredients in a medium saucepan and heat to boiling point. Put browned chicken pieces in crock-pot and pour heated mixture over chicken. Cook all day on LOW. Serve over hot cooked rice. Serves 4 to 6.
In a heavy saucepan, combine chocolate pieces and milk. Cook and stir until chocolate melts. Remove from heat. Add wafers, 1/2 cup pecans, powdered sugar and brandy. Stir well. Cover. Chill for 1 hour. Form mixture into 3/4-inch balls and roll in remaining pecans. Store in refrigerator for as long as one month. Makes about 60 balls.
Put all the dry ingredients in a large bowl and mix. Add eggs, oil and syrup. Beat well, then add 1 cup boiling water. Beat until the batter is very thin and pour into a large, long greased and floured cake pan. Bake in 350° oven until brown and sort of shiny. Test for doneness. This cake will stay quite moist.
Preheat oven to 375°. Melt 1/2 stick butter in medium saucepan; saute onion and celery until soft. Remove from heat; add corn and 3/4 cup water. Stir. Bring to boil. Remove from heat. Place stuffing mix in large bowl; pour corn mixture over. Mix lightly. Add egg yolks. Shape into 10 to 12 balls. Spray shallow baking dish with vegetable cooking spray. Place balls in dish. Pour 1 stick melted butter over balls. Bake until brown, about 20 minutes. Can be made ahead and refrigerated or frozen. If made ahead, do not add melted butter until ready to bake. If frozen, thaw before baking. Serves 6.
Combine all ingredients in a bowl except Blue cheese. Mix with mixer. Stir in Blue cheese with fork. Refrigerate. Makes 1 1/2 quarts.
Mix flour, sugar and cheese, add pinapple. Mix all together and place in buttered casserole dish.
Cream together eggs, oleo and sugar. Add remainder of ingredients. Bake at 350° until brown on top.
Sift dry ingredients. Add caraway seed and raisins. Add milk; mix. Add eggs; mix. Add shortening; mix. Place in greased, floured pan and bake at 350° for 1 hour for large loaf pan (40 to 45 minutes for 2 small pans).
Divide ground beef into 8 equal portions. Shape each into 4-inch patties. Place equal amounts of cheese in the center of 4 patties. Top with remaining patties and press edges together to seal.
Make graham cracker crust according to recipe on box in a 9 x 13-inch pan. Mix next 4 ingredients with mixer. Fold in Cool Whip. Put over graham cracker crust. Sprinkle with graham crumbs on top. Freeze in refrigerator.
Cream together peanut butter and butter. Add sugar gradually,	creaming until light and fluffy. Add eggs, one at a time, beating after each. Stir	together flour, baking powder, salt, cloves and cinnamon. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with dry ingredients. Spoon batter into greased and floured cupcake pans. (Or line pans with baking cups.) Bake at 350° for about 25 minutes. Cool and frost as desired. Makes 2 dozen medium cupcakes.
Brown hamburger and drain. Place in bottom of 9 x 13-inch baking dish. Cover hamburger with sliced potatoes, about 2 or 3 slices thick. Spread a layer of sliced onions, then add another layer of sliced potatoes, not quite as thick as first layer. Add a layer of partially cooked green beans. Mix Cheddar cheese and cream of celery soup, undiluted, in saucepan. Mix and heat slightly. Spread on top of green beans. Season layers of meat and vegetables as desired. Bake at 350° for about 1 hour or until potatoes are fork-tender.
Combine sugars, flour, cinnamon and nutmeg. Toss in large bowl with apples and cranberries. Divide mixture between the two pie shells. Pat on topping and bake at 350° for 40 to 50 minutes or until bubbly and golden brown on top. This is a juicy pie, so put something on rack under pie to catch drippings.
Mix eggs, sugar and milk. Add flour, vanilla, butter and coconut. Mix until well blended. Pour into 2 pie pans sprayed with Pam. Bake 30 minutes or until set.
Mix butter, peanut butter and powdered sugar with hands. Roll into little balls. Melt paraffin wax and chocolate chips in top of double boiler. Dip peanut butter balls, one at a time and put on waxed paper.
Combine oil and sugar; add egg and beat. Stir in syrup. Combine dry ingredients and mix together. Roll dough in 1-inch balls. Using 1/3 cup of granulated sugar, roll balls in sugar and place 2-inches apart on a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on rack. Makes about 48 cookies.
Break up Ramen noodles while still in the package. Discard flavor packet. Saute walnuts and noodles in butter until brown. Cool on paper towels. Make dressing from oil, sugar, vinegar, soy sauce, salt and pepper. Mix well. Toss together broccoli, lettuce, green onions, and walnut-noodle combination. Pour dressing over and serve. Serves about 15 to 18.
Peel potatoes and grate them into a large mixing bowl. Add remaining ingredients, except oil, mixing well.
Combine first 3 ingredients in heavy saucepan. Whisk together eggs and milk. Whisk into dry ingredients. Cook over medium heat, whisking constantly, 6 to 8 minutes until smooth and thick. Remove from heat. Add vanilla. Cool. Layer half of wafers in a 13 x 9-inch baking dish. Slice 2 bananas and layer over wafers. Repeat layers. Pour pudding over bananas. Top with whipped topping. Cover. Chill at least 3 hours.
(Layer 1) Mix flour, butter and pecans together. Bake 15 minutes at 350 degrees.
Mix together all ingredients and pour into unbaked pie crust. Bake at 350° for 40 to 50 minutes.
Mix cream cheese, sugar and extract. Beat until smooth. Fold in Cool Whip. Pour into pie shell. Chill about 3 hours.
Mix sour cream with mayonnaise. Add package of Ranch dressing; mix well. Use minced onion to taste or if prefer, 3 drops of onion extract. Mix well and refrigerate.
Sift together flour, sugar, baking powder and salt. Cut in shortening and butter until mixture resembles coarse crumbs, then mix in oats and currants. Add milk, mixing just until dry ingredients are moistened. Turn dough onto lightly floured surface and knead gently 5 times. Roll to form a 6 or 7-inch circle. Brush dough with 1 tablespoon melted butter and sprinkle with mixture of sugar and cinnamon. Cut into 6 pie shaped wedges. Place on ungreased cookie sheet and bake at 375° for about 15 minutes. Serve warm with clotted cream or marmalade.
In bowl, combine the first 4 ingredients. Add milk and mix well. Roll into 1 - inch balls and place on wax paper lined cookie sheet. Chill for 20 minutes. Flatten with glass to 1/4 inch thickness. Chill for 30 minutes. In double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties into chocolate and place on wax paper to harden. Yields about 5 dozen.
Mix squash, onions and salt well and let set overnight. Drain in morning; rinse with water. Add remaining ingredients. Mix well; cook 15 minutes. Seal in jars. Hot water bath 5 minutes.
Boil the macaroni. Cool completely. In a large bowl, combine salad dressing, sugar, vinegar and milk. Slice in the vegetables, using as many as you want. Add macaroni. Refrigerate overnight.
Mix together water, vegetable oil, vinegar and sugar. Pour over vegetables and marinate overnight.
Shred cabbage.	Chop bell pepper and onion. Mix cabbage, bell pepper, onion, pimentos, mustard seed, and salt. Bring water, sugar, and vinegar to a boil. Boil until sugar is dissolved.	Cool and pour over vegetable mixture. Store in covered container and refrigerate for 24 hours. Drain before serving.
Melt margarine in a large pot. Add onion, green pepper and garlic. Saute for about 5 minutes. Combine flour and chicken broth. Mix well. Add to onion mixture, stirring constantly. Add tomatoes and seasonings. Bring to a boil. Cover and simmer 30 minutes. Prepare rice according to package directions. Add tuna and okra to sauce. Simmer for 10 minutes. Stir lemon juice, Worcestershire sauce and cayenne pepper. Serve over rice.
In a 2-quart saucepan, combine juice and candies. Bring to a boil. Reduce heat and simmer 4 minutes or until candies dissolve. Serve hot or cold. If desired, garnish with apple wedges or cinnamon sticks. Makes 8 (1/2-cup) servings.
Cook potatoes and onions in enough water to cover them for about 20 minutes. Cook remaining ingredients for 5 minutes. Add black-eyed peas (not drained). Add tomatoes. Simmer about 30 minutes.
In 3-quart saucepan, cover potatoes with water. Potatoes are peeled and cut into chunks. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes or until tender; drain. Return potatoes to saucepan. Mash potatoes. Stir in onion soup mix and parsley blended with hot milk and sour cream. Makes about 8 servings.
Slice 6 cups apples. Combine 3/4 cup sugar, flour and cinnamon. Gently stir into apples. Arrange apple slices in a 9-inch unbaked pie shell. Blend in mixer 2 eggs, heavy cream, vanilla and 1/4 cup sugar. Pour over apples. Bake at 375° covered with foil for 40 minutes. Uncover and bake 30 additional minutes.
Cream the shortening, sugar and vanilla. Add eggs and beat. Stir in peanut butter. Add dry ingredients; stir into creamed mixture. Form into small balls. Place on ungreased cookie sheet. Press with back of a fork to make crisscross design. Bake at 375° for 10 minutes. Makes 8 dozen.
Cook pasta according to package directions. Rinse immediately with cold water and drain well. Toss with remaining ingredients, except tomatoes. Pour dressing over all and add oregano. Toss again. May serve at room temperature or chilled. Good made the night before. Spoon salad onto lettuce lined plate. Slice tomatoes in half and place on top of each serving. Serves 8 to 10.
Boil until thick, stirring constantly. Set to cool. Whip 1/2 cup sweet cream. When cool, put in mixture.
Layer ingredients in Pyrex dish starting with cream cheese, refried beans, salsa and then shredded cheese. Heat in microwave about 2 to 3 minutes on High; serve with nacho chips. Instead of jalapeno peppers, you can use sliced black olives.
Mix first two ingredients and pat firmly into dish. Cook the powdered sugar, 1 stick margarine and 2 eggs together until thickened to pudding consistency. Place sliced bananas on top of crust mixture and cover with drained pineapple. Pour pudding mixture over pineapple and top with whipped topping. Cover with cherries and nuts. Serves 12 to 14.
Brown meat and drain fat. Blend mayonnaise, milk, cornstarch and eggs until smooth. Stir in meat, cheese, onion and pepper. Turn into crust and bake at 350° for 35 to 40 minutes or until golden brown on top and knife inserted in center comes out clean.
Combine ingredients in shallow glass dish; mix well. Add chicken to marinade; turn to coat. Cover and refrigerate chicken 4 hours, turning occasionally. Drain chicken; reserve marinade. Grill chicken over hot coals until done.
Mix thoroughly the shortening, eggs and 1 1/2 cups sugar. Add the flour, soda, cream of tartar and salt; mix all together good and chill dough. Make into balls and roll in 2 tablespoons sugar and 2 teaspoons cinnamon. Bake 10 minutes at 400°.
Place beef roast on foil that is large enough to wrap roast. Sprinkle roast with tenderizer and pepper. Mix dry onion soup mix, mushroom soup and water. Cover roast. Seal foil. Bake at 325° for two or three hours, until tender.
In a pan, heat the oil. Saute the onions until slightly golden. Add the garlic and celery; saute slightly. Bring a gallon of water to a boil. Add the largest beans. Simmer; remove any scum that forms. After about 30 minutes, add the next size of beans. Continue until the split peas and lentils are added. As any skum forms, skim it from the top. Add the oil with onions, garlic and celery. Add the carrots. Add the vinegar and spices. Add the chicken bouillon or stock. Stir frequently, but gently. Add the crushed tomatoes (avoid any seeds). Continue simmering until the beans are soft. At this point, the soup may be served. However, it may be simmered longer until all of the beans cook into a mush. If the soup becomes too thick, it may be thinned with chicken stock or water. Garnish with finely chopped parsley. Serve with crusty bread.
In a heavy 12-inch skillet or Dutch oven, brown chicken in hot oil on both sides (4 to 5 minutes total). Remove chicken; set aside. Add mushrooms, red pepper, onion and garlic to skillet drippings. Cook until the vegetables are tender. Add wine and crushed red pepper into vegetable mixture. Bring to boiling; reduce heat. Simmer, uncovered, until almost all liquid evaporates. Add undrained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt and pepper. Return chicken to pan. Simmer uncovered 15 minutes or until chicken is tender.
Mix flour, margarine, sugar and nuts. Press into pizza pan or 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix and spread on crust cream cheese, confectioners sugar and Cool Whip. Add as last layer fruit pie filling. Then put Cool Whip on top and sprinkle with nuts. The blueberry pie filling is great.
Wash mushrooms gently in cool water or wipe with a damp cloth. Remove stems and chop. Saute onion in butter or margarine. Add chopped stems, pecans, bread crumbs, lemon juice and salt. Mix well. Mound mushroom caps with stuffing. Broil for 4 minutes, about 4 inches from heat, or cook in microwave oven on High 2 to 3 minutes until heated throughout.
Melt chocolate and butter in saucepan over low heat. Add remaining ingredients and stir. Pour into pie shell and bake 30 minutes at 400°. Cool. Refrigerate leftovers.
Cook all vegetables and chicken cube 15 minutes. Mix flour and milk until smooth. Add to potatoes. Add cubed cheese and cook on medium-low until cheese is melted.
Mix everything together, except butter and vanilla. Cook until it comes to a soft ball. Then add butter and vanilla. Put pot in water and beat until creamy. Spoon onto waxed paper.
Prepare chocolate cake mix as directed and fill cupcake tins 1/2 full. Combine cream cheese, eggs, sugar and salt. Beat with mixer until smooth. Stir in chips. Spoon 1 heaping teaspoonful of filling into center of batter. Bake at directed on box.
Mix margarine, powdered sugar and cream cheese until smooth. Mix milk and instant pudding until smooth. Combine with cream cheese mixture. Fold in Cool Whip. In a plastic flower pot, make layers with crushed cookies, starting and ending with cookies. Garnish with plastic flowers and gummy worms. Chill well before serving.
Mix and bake cake according to directions on package. Heat oven to 350°. Pour cake mix in jelly roll pan or 12 x 18 x 1-inch deep pan. Cool cake. While cake is cooling, cook vanilla pudding with milk (do not use instant pudding mix). Cool pudding mix after cooking enough to thicken. Add 1 large package cream cheese; mix well, blending cheese into pudding until smooth. Pour blended cheese and pudding mix, then fold in Cool Whip before pouring mixture on top of baked cake. Spread on cake evenly. Then sprinkle coconut on top and chopped nuts, spreading evenly over the fine coconut; top with ground nuts. Then cut drained maraschino cherries fine over top. Chill and cut into squares to serve. Serves 20 or more.
Place uncooked pork chops in baking dish. Combine soups, margarine, stuffing mix and chicken broth; mix well. Pour mixture on pork chops. Bake at 250° for 30 minutes to 1 hour, depending on thickness of pork chops.
Sift flour, sugar, soda, salt, cinnamon and nutmeg together. Cut in shortening. Add remaining ingredients and stir. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for about 15 minutes.
Combine cornstarch, 1/4 cup of the sugar and salt in a saucepan. Add pineapple and cook, stirring constantly, until clear and thickened. Add egg yolks which have been beaten with 1/4 cup of the sugar. Cook for 1 minute. Cool. Then add lemon juice and pour into baked pie shell. Top with a meringue made by beating the 2 egg whites until quite stiff.
Bring 1 cup water to simmering point. Dissolve cinnamon hearts, stirring to dissolve. Add to jello and stir until dissolved. Add applesauce and chill until set. Serves 4 to 6.
Put brown bag, single ply over ham. According to size of ham, bake at 325° for 30 minutes per pound. After ham is baked, score ham as follows; with sharp knife make diagonal cuts 1/8 in. deep and about 3/4 in. apart across entire fat surface of ham. Repeat at an angle make squares or diamonds. Stud top of ham, in pattern, with whole cloves. Place a slice of pineapple over ham to decorate. In center of each pineapple slice place a maraschino cherry. With brown sugar add juice of pineapple and cherry juice. Stir until fully blended. Pour brown sugar mix over ham. Reset oven to 425°. Return ham to oven, glazing with brown sugar mix over the ham several times.
Drain salmon, remove bone and skin, flake. Combine salmon, peas and macaroni. Toss lightly. Serve on lettuce with sliced hard-cooked eggs.
In a large bowl, combine all ingredients except chicken and bread crumbs. Place chicken in mixture and turn to coat. Cover and marinate overnight in refrigerator. Remove chicken from marinade. Coat each piece with crumbs. Arrange on shallow baking pan. Bake, uncovered, at 350° for 45 minutes or until juices run clear. Makes 8 servings.
Preheat oven to 400°. Bake in a cast-iron frying pan. Put shortening in pan while oven is heating so the shortening will be hot and ready to add to cornmeal.
Cook pasta like directions; drain. Rinse in cold water and drain again. Immerse sun-dried tomatoes in boiling water; let stand 10 minutes or until softened. Drain well. Combine pasta, tomato halves, cucumber, bell pepper, cheese and pepper. Add desired amount of dressing, tossing to coat. Cover and chill 2 hours before serving. Yield: 6 to 8 servings.
Split muffins in half. Mix remaining ingredients and spread on muffins. Sprinkle with paprika. Cut in 6 to 8 pieces before baking. (Will cut more easily if you put in freezer for an hour or two before cutting.) Bake at 350° for 12 minutes.
Grind cranberries with orange peeling. Add sugar, pecans and pineapple. Let sit. Prepare jello as per instructions. Let it gel just a little. Then add cranberry mix. Chill completely until gelled.
Preheat oven to 325°. Grease an 11 x 7-inch baking pan. Put flour, sugar and cinnamon in a large bowl of electric mixer and mix on low for 15 seconds. Add softened butter and mix until butter pieces are size of peas. You will see loose flour. Mix in egg.
Combine soup and butter in bowl; mix well. Drain mushrooms and water chestnuts, reserving liquid. Add enough water to liquid to measure 1 1/3 cups. Add to soup mixture. Stir in mushrooms, water chestnuts and rice. Pour into greased casserole. Bake, covered, at 350° for 1 hour. Yield: 8 servings.
For Cheese Pastry: Let cream cheese and 1/2 cup butter soften at room temperature. Stir in flour. Chill slightly. Shape in 2 dozen 1-inch balls. Place in tiny ungreased muffin cups. Press dough against bottom and sides.
Cook macaroni in boiling salted water as directed on pkg. In casserole dish cut Velveeta cheese in small pieces, cut up butter, add salt, and when macaroni is done drain water off and add to cheese, etc. Then add milk and stir lightly. Bake in 350 degree oven for about 30 minutes or until bubbles all over top.
Sprinkle chicken with pepper and salt. Let stand for 30 minutes. Mix other dry ingredients and put in plastic bag. Dip chicken in buttermilk. Place a few pieces at a time in dry mixture and shake. Place chicken in a baking dish which has been sprayed with a nonstick preparation. Bake at 350° for about 35 to 40 minutes or until chicken is brown and tender.
Place fish in pan. Top with condensed soup, mixed with sherry. Bake at 375° for 20 minutes. Mix remaining ingredients. Sprinkle over fish. Bake 10 minutes more.
Pour mixture into greased muffin cups. Bake at 375° for 15 minutes.
Cook potatoes in skins; cool, peel and cut into cubes. Combine cheese and butter; heat until melted. Add sour cream, onion and potatoes; stir lightly. Pour into greased casserole dish. Top with more shredded cheese and bread crumbs. Bake at 350° for 25 minutes.
Wash and core tomatoes. Slice in half between stem and core ends; squeeze gently to remove most of watery pulp and seeds; discard. Finely chop tomatoes and place in mixing bowl.
Butter a 9 x 13-inch pan and line with a single layer of graham crackers. Add milk to pudding and beat as box directs. Fold Cool Whip into pudding. Spread 1/2 pudding mixture over crackers. On top of pudding, add another layer of graham crackers. Put remaining pudding on top of crackers. Put one last layer of crackers on and spread frosting to desired thickness. Refrigerate overnight. Cut into squares.
Brown onion in butter. Add other ingredients. Bake at 325° for 25 minutes.
Slice carrots. Cut broccoli and cauliflower into small flowerets. Sprinkle dry seasoning over mixture. Pour liquid Italian dressing over vegetables and mix well. Refrigerate, covered, at least 24 hours. Stir or shake frequently.
Cream 1/2 cup butter, 1/2 cup sugar and egg yolks until fluffy. Add the sherry. Work in 1 1/2 cups flour until very stiff. Roll in two thin sheets. Place one layer in a greased pan.
Combine milk and lemon juice. Add pineapple and pecans. Whip the cream with sugar and fold into mixture. Pour in crusts and chill.
Take small pieces of deer meat and tenderize until very thin. Remove as much stringy fat as possible. Roll meat to about the size of a meat ball. Wrap with 1/2 slice of bacon, securing with toothpick. Combine other ingredients, any amount you need to cover for marinating. Let set at least overnight or 2 days if you want. Remove from marinade and grill. This can be seasoned if you desire. The seasoned pepper needs to be used sparingly, unless you want spicy taste.
Beat egg well; mix in flour. Add water slowly and beat with blender until smooth. Butter liberally 8-inch frypan. Heat, then pour in 3 tablespoons batter. Tilt pan quickly until batter covers bottom. Cook until pancake is light brown on bottom. Turn and cook other side. When all are ready. Sprinkle 2 teaspoons of cheese in center of pancake; roll. Heat chicken broth. Put 2 or 3 pancakes in soup bowl. Pour broth on top.
Peel 2 apples; core and dice. Core and dice 1 apple, leaving peel on. Mix with lemon juice. Add celery, walnuts, mayonnaise and cinnamon. Stir lightly to mix. Chill in covered container until ready to serve. Beat cream with sugar and vanilla in small bowl until stiff and stir into apple mixture. Serve on greens.