HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring sugar, salt, vinegar and 1 cup water to a boil. Add softened gelatin. Cool. Add lemon juice and onion. Next add asparagus, celery, pimento and nuts. Place in individual molds or a 9 x 9-inch dish to congeal. Serves 9.
Place the pecans, caramels and milk in a double boiler and melt. Drop on buttered paper and cool until hard. Melt the chocolate chips and paraffin. When caramel is hard, dip in the chocolate and set back on waxed paper.
Combine the flour, cocoa and salt and set aside. Line cookie sheets with foil. Preheat oven to 350°. Beat butter and sugar until creamy. Add eggs and chocolate syrup; mix well. Add flour mixture; mix well. Stir in chocolate morsels and oats; mix. Drop by heaping tablespoonful onto pans. Bake for 10 minutes; rotate trays and switch shelves. Bake an additional 10 minutes. Cool 10 minutes and remove from trays.
Cream together the first 5 ingredients, then add flour, baking soda, cinnamon and salt. Fold in oatmeal and then raisins. Drop onto ungreased cookie sheet with tablespoon amount. Bake at 350° for 10 to 12 minutes. Makes approximately 4 dozen.
Place 2 pear halves in each of 4 serving dishes. Stir mint extract into pudding. Spoon pudding over pears. If desired, top each serving with frozen whipped topping.
Brown meat; drain. Layer Tater Tots in bottom of a 13 x 9-inch brownie pan. Top with ground meat. Add a layer of cheese. Do another layer of Tater Tots, meat and cheese. Empty can of soup into bowl; add 1 can of water. Mix well and pour over casserole. Cook according to directions on Tater Tot bag.
Cook potatoes and vegetables until soft. Smash with fork and let cool. Then add milk and margarine.
Melt the butter in a 9 x 13-inch pan. Stir graham cracker crumbs into butter and pat over bottom of pan. Sprinkle coconut on top; then drizzle condensed milk over top. Bake for 30 minutes at 300° for 25 minutes at 350°.
Drain salmon; reserve 1/4 cup liquid. In a bowl, combine salmon, egg and onion. Add flour. Mix baking powder liquid; stir into salmon mixture. Make into patties. Fry in hot Crisco. Serve hot.
Fold Cool Whip into milk and lemon juice mixture. Add remaining ingredients. Pour into crust and refrigerate at least 2 hours before serving.
Cook beans until done, reducing time slightly; drain well, reserving 2 cups water. Set green beans aside. Melt butter; blend in flour. Add creamer; gradually add reserved hot water and stir to blend. Cook over medium heat (stir so as not to stick), until mixture bubbles and thickens. Stir in seasonings and 1/2 cup Parmesan cheese. Add cooked beans and water chestnuts, mixing well. Pour into greased 1 1/2-quart baking dish. Sprinkle remaining Parmesan cheese on top. Bake at 325° for 25 to 30 minutes, until bubbly and golden. Garnish with onion rings or chow mein noodles.
Combine first 3 ingredients in a punch bowl, stirring until sugar dissolves. Stir in ice. Add ginger ale, stirring gently. Scoop sherbet into punch bowl. Garnish, if desired.
Drain oysters, reserving liquid. Mix crumbs and butter. Grease casserole and line bottom with 1/2 of the crumbs. Add half of the oysters; sprinkle lightly with nutmeg, pepper and parsley. Repeat crumbs, oysters layer and season. Combine Worcestershire sauce, salt and liquid. Pour over casserole. Top with crumb mixture and bake at 350° for 45 minutes. Serves 4.
Mix cake mix as directed and pour in 9 x 13-inch pan. Bake at 325° for 15 to 20 minutes. Let cool. Beat on high speed the cream cheese, milk and pudding mix until smooth and creamy. Fold in pineapple (drained) and spread on cake. Spread Cool Whip on top and sprinkle with nuts. Chill 3 to 4 hours.
Combine marshmallows, milk, butter, sugar and salt in a large saucepan. Stir until mixture comes to a full boil. Boil 5 minutes over medium heat, stirring constantly. Remove from heat. Add chocolate, beating until melted. Fold in vanilla. Add nuts. Pour into greased 9-inch Pyrex dish. Chill until firm. Makes 2 1/2 pounds.
Unroll rolls and lay out flat on large cookie sheet. Bake as directed. Cool. Mix together the cream cheese, dressing mix and Miracle whip and spread on cooled crust. Shred 1 cup each carrots, broccoli, radishes, mushrooms, red and green pepper and black and/or green olives. Sprinkle on top of cream cheese mixture in layers. Refrigerate for a few hours.
Mix thoroughly. Put in loaf pan. Cover with 2 strips of bacon if you like that flavor. Pour over all an 8 ounce can of tomato sauce. Bake for 1 hour at 350°. Serves 6.
Allow butter, margarine, and cream cheese to soften and then cream together. Slowly add the sugar until well creamed and fluffy. Add 1 egg at a time, mixing well until light and fluffy. Add 3 cups sifted flour, mixing well. Finally, add vanilla and stir in well. Pour into a well-greased bundt pan. Bake 1 1/2 hours at 325 degrees. Cool 10 minutes before flipping out of pan. Refrigerate cake to make it yummy.
Pare, core and slice apples into deep casserole. Mix together lemon juice, water, cinnamon and 1/2 cup of the sugar. Add to apples. Combine remaining sugar with flour and salt; work in the butter with a pastry blender or finger tips until the mixture resembles coarse cornmeal. Sprinkle this over apples and pat smooth.
Combine margarine and peanut butter in saucepan until melted. Add graham cracker crumbs and powdered sugar. Put in a 9 x 13-inch pan lightly buttered. Melt the 1/2 stick of margarine with the chocolate morsels. Pour over the peanut butter mixture. Put in the refrigerator until set. Cut into fudge size pieces. Cut the squares before chocolate gets too hard to slice.
Preheat grill to medium. Coat grill rack with cooking spray (need a small hole rack so vegetables won't fall through). Cut onion in 8 wedges, leaving a portion of the root end attached. Place vegetables on rack. Grill approximately 6 - 12 minutes or until desired doneness. Remove to serving platter. Serve with ranch or honey mustard dressing as a dip. Serves 4.
In a buttered baking dish, layer ingredients in this order: pineapple (do not drain), blueberries, cake mix, margarine and pecans. Bake according to cake mix directions. Serve warm or cool with Cool Whip.
Grease a 2-quart casserole dish. Spread refried beans over bottom of dish. Mix taco seasoning and sour cream in a separate bowl and blend entirely. Spoon sour cream mixture over refried beans. Pour jar of salsa over mixture and top with Mexican shredded cheese. Bake at 325° for 30 minutes. Serve with tortilla chips. This is a great appetizer!
Soak squash, onions and peppers in salt and ice water for 1 hour. Drain and rinse; rinse second time and drain. Boil sugar, vinegar, turmeric and celery seed for 3 minutes, then add vegetables. Boil 10 minutes. Put in sterilized jars. Process in boiling water for 10 minutes.
Cream sugar and shortening; add eggs. Beat well. Add flour, soda and vanilla. Stir in potato chips. May add nuts, coconut or chocolate chips now. Drop by teaspoon onto greased cookie sheet. Bake at 350° until lightly browned. Sprinkle with powdered sugar. Yield: 5 dozen.
Melt the margarine, set aside to cool. Beat the eggs; add sugar gradually, beating until smooth. Add cooled, melted margarine and anise. Sift the flour and baking powder. Add to egg mixture. (Dough should be sticky enough to drop off a spoon.) Preheat Pizzelle iron for about 4 minutes. Drop dough by teaspoon onto a greased heated Pizzelle iron, press top down for about 35 to 45 seconds. Makes about 6 dozen.
Mix: Philadelphia Cream Cheese and sugar with electric mixer until well blended. Gently stir in cool whip. Spoon into crust. Refrigerate 3 hours or overnight. Top with cherry pie filling. Makes 8 servings.
Beat yolks till thick and lemon colored; gradually add white sugar. Scald cream; pour slowly over yolks, stirring constantly. Add vanilla. Pour into buttered 2-quart casserole; place in pan of hot water. Bake 350 degrees for 1 hour or until knife inserted in middle comes out clean. Chill thoroughly. When ready to serve, sprinkle top of casserole with sifted brown sugar, 1/2 inch deep. Place under broiler, leaving door open, to caramelize sugar to form crust. Watch carefully as it burns quickly. Surround with peach or pear halves, drained. Serves 10.
Mix flour, oleo and nuts. Press into a 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Cool.
Mix together sugars, oil, eggs, milk, flour, chips and walnuts. Spoon batter into muffin tins. Bake 15 to 20 minutes at 350° or until toothpick comes out clean.
Mix together and bake in ungreased 9 x 13-inch pan for 30 minutes at 350°.
Beat cream cheese, sugar and margarine in large bowl until fluffy. Add half of the flour, the eggs, milk, baking powder, baking soda, vanilla and salt. Beat 2 minutes until well blended. Add remaining flour on low speed.
Mix all ingredients together and put into a large casserole dish. Be sure meat is patted down firmly and flat on the top. Take a spoon and move the edges of the meat away from the sides of the dish (this will allow grease to escape from meat while it is baking). Spread ketchup or barbecue sauce on top. Bake at 375° for 1 1/2 hours covered. Uncover and bake for an additional 15 minutes.
Mix all ingredients in a large bowl. Mix well by hand and pour into well greased 1-pound coffee cans. Bake at 300 degrees for 70 minutes.
Cook cornbread mix. Cool and crumble. Add rest of ingredients. Fold in salad dressing. Chill.
Sift together flour, soda, bakewell cream and salt. Mix oil and milk, then add to dry ingredients. Pat out on floured board. Cut out biscuits and bake at 450° until done, about 15 to 20 minutes.
In a large pot, cook onion in butter until tender. Stir in flour until smooth. Gradually add water then broccoli, bouillon and worcestershire sauce. Over medium heat, cook and stir until thickened and broccoli is tender. Add cheese and half & half. Cook and stir until cheese melts and soup is hot. (Do not boil.)
Mix ingredients until batter is smooth. Grease and flour a large cookie sheet. Bake at 350° for 20 minutes. Take out and cool, while making the crumbs.
Put navy beans in a big pot of salted water to soak overnight. Put on the same time you do your wash water, about six in the morning, with the bacon or ham. Let cook, uncovered, on low burner. Check between loads of wash. Add chopped onion at eight when you are bluing the overalls. At nine have a quick cup of coffee and dump 1/2 a cup in the beans. Add chopped carrots at bleach time (about 11:00). Serve at noon over rice with soda crackers.
Cut vegetables in 1-inch pieces. Fill blender container half full. Add water to within 1-inch of top. Cover and whirl 2 seconds (no longer). Drain vegetables well in colander; place in bowl. Repeat process, reusing water until all vegetables are blended.
Combine first five ingredients and bring to a boil. Boil for five minutes. Remove from heat and add vanilla.
Boil potatoes. Let cool just a little and mix with other ingredients in order given. Sprinkle with 1/2 cup grated cheese. Bake in long Pyrex dish at 350° for 20 to 25 minutes.
Cut 2 or 3 (1 1/2-inch) slices off the end of a pound of bacon. Separate pieces and fry in a large cooking pot. If there's not enough fat, add margarine. Put in cold popcorn and shake until bacon bits are on the top. Cover and wait until popping starts. Shake until popping stops.
Mix and heat the first 5 ingredients. Add chicken. Beginning with tortillas, layer alternately tortillas, chicken and soup mixture; until all ingredients are used up.
Mix cookie crumbs and 1/4 cup of sugar and spread in a 13 x 9-inch pan. Press firmly on bottom of pan. Refrigerate 10 minutes. Beat cream cheese and 1/4 cup sugar in medium bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread over crust. Sprinkle chopped candy bars over cream cheese layer. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Pour over chopped candy bar layer. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer. Refrigerate 2 hours. Garnish with additional chopped candy bars, if desired. Cut into squares. Keep refrigerated.
Mix. Roll into balls. Bake on greased cookie sheet for about 15 minutes in preheated oven to 325°. Roll in confectioners sugar.
Combine ingredients and bake in slow oven at 325° until firm in center, about 50 minutes.
Preheat oven to 350°. Rinse chicken and pat dry. Combine oil, salt, pepper, ginger, garlic and paprika in a small bowl. Place cereal in a pie plate or on a piece of foil. Brush each piece of chicken on both sides with oil mixture, then dip in cereal crumbs, pressing lightly to get an even coating on all sides. Place on an ungreased baking sheet. Bake 45 to 60 minutes or until chicken is golden brown and tender. Timing will vary according to the thickness of the chicken pieces.
Boil chicken until done. Mix all ingredients; bring to a boil. Reduce heat and cover for 2 hours, stirring often. Add chicken and cover for 1 hour. Spread cheese and put chili on top of tortilla chips and add cheese.
Mix well. Pat in greased pan and then put blackberries on top. Then put butter around on top. Then bake. Test to see when done.
Melt cheese and margarine. Stir in sugar, cocoa, nuts and vanilla.
Boil squash and onion in salted water until squash is tender. Drain and mash. Add eggs, butter, crumbled bacon and drippings. Salt and pepper to taste. Put in greased casserole dish. Top with cracker crumbs. Bake at 375° for 20 minutes.
Drain strawberries, reserving syrup. Pour boiling water over gelatin and dissolve. Add enough cold water to reserved syrup to measure 2 cups. Stir into dissolved gelatin. Chill until almost set. In chilled bowl, prepare Dream Whip. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1-quart mold. Chill until firm. Unmold; if desired, garnish with whipped cream and strawberries.
Combine tomato juice and vinegar. Add garlic and sweetener, a little at a time, until flavor is right for you. Use as a substitute for commercial catsup.
Mix ingredients in casserole dish. Lay pork chops on top. Bake 1 hour and 20 minutes at 350°.
Mix well and pour over first layer. Bake at 350° for 40 minutes.
Cream together butter and sugars. Add eggs and vanilla, beating well. Mix together flour, oats, salt, baking powder and soda. Place small amounts in blender and process until mixture turns into powder. Mix butter-egg mixture with flour mixture until just blended. Add chocolate pieces, milk chocolate and chopped nuts.
Heat oven to 350°. Combine corn meal and seasonings. Dip fish in combined egg and milk. Coat with corn meal mixture. Place in 15 x 10-inch jelly roll pan. Drizzle with margarine. Bake 15 to 20 minutes or until golden brown. Garnish with parsley and lemon wedges, if desired.
Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan. Do not use 8 inch pie pan. Heat oven to 400°.
Stir brown sugar, Karo syrup, salt and oleo in pan. Stir over heat until mixture boils. Let boil for 5 minutes without stirring. Remove from heat and stir in vanilla and baking soda. Pour over 6 quarts of popped corn (do not use hot air popper). Stir until well coated. Bake at 250° for 1 hour. Stir every 15 minutes.
In electric mixer, combine sugar, margarine and eggs. Add bananas and vanilla. Add flour and soda. Add sour milk and pecans. Pour into greased and floured loaf pan. Bake at 350° for 1 hour and 15 minutes. Wrap in foil when cool and allow to ripen 24 hours before eating. Slices well when frozen.
Dissolve these layers with 1/2 cup boiling water and 1/2 cup cold water and stir in 1/3 cup Eagle Brand sweetened condensed milk.
Fix first layer of Jell-O (red or green). Put in 9 x 13-inch pan. Wait until jelled, then drain juice from pineapple and heat. Dissolve 15 marshmallows in juice, also lemon Jell-O. Set aside. Mix rest of pineapple, cream cheese and salad dressing. Mix all together and pour over Jell-O. Let set, then mix the other Jell-O and put on top.
Brown sausage and ground meat. Add cheese (cut into pieces). Add approximately four tablespoons salsa. Cool. Spread on party rye and freeze on cookie sheets. When frozen, transfer to Baggies and store in freezer. To heat, put in 350° oven until slightly brown and serve hot.
Mix ingredients and drop on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook broccoli, covered in a small amount of boiling water 10 minutes or until tender. Drain. Combine cottage cheese, eggs, butter and flour in container of an electric blender. Process until smooth. Set aside. Combine broccoli, corn and next 5 ingredients in a large bowl. Stir in cottage cheese mixture. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle bacon on top and bake at 350° for 45 minutes. Yields 8 to 10 servings.
Mix all ingredients well and bake at	325° for 1 hour and 15 minutes or until brown.
Melt first 3 ingredients together; do not boil. Cream together the sugar and butter. Add flour alternately with milk, then add vanilla, cinnamon and nuts. Put syrup in a 9 x 12-inch baking dish. Add batter by spoonfuls to syrup. Bake at 350° for 1/2 hour. (Test with toothpick.) Serve upside down.
Bring the sugar, chocolate and margarine to a boil. Add the vanilla, peanut butter and oats. Drop by spoonful onto cookie sheet.
In a bowl, mix the cream cheese, sugar and peanut butter together. Fold in the topping. Pour the mixture into the pie shells and chill several hours. Yield: 2 pies.
Saute celery, onion and garlic in oleo for 5 minutes or until celery is crispy and tender. Add remaining ingredients and bring to a boil. Stir to dissolve bouillon. Cover and steam over low heat, without stirring, for 50 minutes or until rice is tender and liquid is absorbed. Let stand 10 minutes before serving.
Mix all ingredients in a very large container. Use 1/3 cup of mix per 1 cup of boiling water. Enjoy!
Mix cream cheese until smooth; set aside. Add finely chopped green onions (including tops). Stir in cream cheese. Wash dried beef to remove excess salt.
Spread crackers on greased cookie sheet, covering bottom. Mix sugar, butter and nuts. Spread on graham crackers. Bake at 350° for 10 minutes. Cool for 10 to 12 minutes before serving.
Cream shortening and sugar; add molasses and egg. Sift dry ingredients and add to mixture. Roll in balls about the size of a small walnut; roll balls in granulated sugar. Place on a cookie sheet, spaced about 1-inch apart and bake at 350° for 12 minutes. Yield: 4 dozen.
Spread crescent rolls flat on a greased baking sheet. Let cool thoroughly. Mix the cream cheese, mayonnaise and dressing mix together. Spread on cooled crescent roll dough. Top with finely chopped vegetables. Cut into bars.
Cream butter until the consistency of whipped cream. Add sugar, one cup at a time. Add eggs, one at a time, beating well after each. Stir in sour cream. Sift flour, soda and salt together 3 times; add 1/2 cup at a time to creamed mixture. Add flavoring. Pour into greased and lined (with wax paper) tube pan. Bake at 325° for 1 1/4 to 1 1/2 hours.
Spray your pan with Pam. Wash chicken. Mix oil and garlic powder together. Dip chicken in oil mixture. Mix other items together. Coat chicken. Place in pan. Bake at 350° for 30 to 40 minutes.
Mix ingredients and pour into 3 greased loaf pans or one greased tube pan. Bake at 350° for 55 minutes (longer for tube pan).
Mix first 3 ingredients. Fold in half of fruit. Decorate with other half of fruit. Ready to serve in 5 minutes or immediately. Serves 10.
Slice eggplant, coat with flour and fry until brown. In oblong baking dish, place a layer of fried eggplant, hamburger, onion and cheese. Keep layering those things until used up. Mix soup, water and milk together and pour over all. Bake 1 hour at 425°.
Spray a 9 x 13 pan with Pam. Sprinkle rice evenly. Place lightly salted and peppered chicken on rice. Evenly spread soups and water on chicken. Sprinkle onion soup mix on chicken. Cover with foil and bake at 350° for 45 to 55 minutes or until chicken is done.
Heat oil in Dutch oven. Brown 1-inch cubes of meat. Stir in other ingredients. Simmer and cook 10 minutes. Mix biscuit mix and water. Drop on stew. Add oregano and paprika. Cover tightly and simmer 20 minutes or until dumplings are done.
Heat and melt bark in 200° oven (if your oven has the warm temperature, use that). Watch carefully; burns easy. When melted, blend mixture of remaining ingredients into bark. Drop by spoonful onto waxed paper. Chill. Makes about 100 according to size.
Cook spaghetti until tender. Drain and combine remaining ingredients, reserving 1/2 cup cheese. Pour in 1 1/2 quart casserole. Sprinkle with rest of cheese on top. Bake at 400° for 30 minutes.
Beat eggs. Add sugar, melted butter, vanilla, lemon juice and pineapple. Sift flour, salt and soda together. Add to egg mixture. Mix well. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 12 minutes.
Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda and salt. Stir in oatmeal. Add dry ingredients and mix well. Set aside.
In electric frying pan, on medium-high heat, brown pork chops in oil on both sides. To drippings, add onions; cook until brown. Return chops to pan; stir in sherry, soy sauce and marmalade. Heat to boiling; reduce heat to medium-low. Cover; cook for 30 minutes. Remove cover; increase heat to medium and cook until liquids are evaporated.
Combine oleo, eggs, sugar and vanilla. Mix well. Add crushed vanilla wafers, coconut and pecans. Mix well and bake in a bundt pan for 1 hour and 15 minutes at 250 degrees.
Cream the sugar and Crisco. Add eggs, one at a time, beating well after each. Add 1 cup of flour, then vanilla, then rest of flour; mix well. Knead on floured surface. Roll out thin. Cut and bake at 325° for about 10 minutes or until lightly browned. Cool a few minutes before removing from pan.
Cook macaroni according to package directions. Drain and put in a 2-quart casserole, greased. Melt butter; blend in flour, salt and pepper. Remove from heat and add milk gradually. Cook onion and cheese and stir until cheese begins to melt. Pour over macaroni. Sprinkle with bread crumbs mixed with melted butter. Bake at 375° for 30 minutes.
Brown hamburger; add chopped onion and chopped celery. Mix all ingredients together and cover. Simmer for 30 minutes.
The day before, drain juice from all fruit (oranges, pineapple and fruit cocktail). Combine fruit, coconut, marshmallows and pecans. Fold in sour cream. Refrigerate overnight. Sprinkle with cherries before serving.
Combine first 7 ingredients in bottom of large salad bowl. Taste; it should be spicy. Extra dry mustard will be of help. Put lettuce and spinach on top. Do not toss. When ready to serve, put tomatoes and croutons in and toss.
In a large bowl, pour water over gelatin; mix well and chill in refrigerator until slightly thickened. In a separate bowl, whip cream until fluffy. Fold in cream cheese and mix until well blended. Remove gelatin from refrigerator and add pecans, cherries and pineapple; mix well. Fold in whipped cream mixture. Pour into large serving dish and chill.
Bring to a boil the sugar and syrup. Add the peanut butter. Mix with the cereal. Spread in a 9 x 13-inch pan. Melt the chocolate chips. Spread over top. Cut before too hard.
Preheat oven to 300°. Grease an 8 x 8-inch baking pan. Combine flour and soda in a medium bowl; mix well with wire whisk. Set aside. In a large bowl, use an electric mixer to blend the sugar and butter. Add egg and vanilla. Beat at medium speed until light and smooth. Scrape down sides of bowl, then add the flour mixture, pecans and chocolate chips. Blend at low speed until just combined. Do not overmix. Place batter in pan. Level evenly. Bake for 35 to 45 minutes. Cool and cut into 1 x 2-inch bars. Yields 16 bars.
Remove stems and seed from chilies (reserve 1 for garnish). In 10-inch skillet in salad oil, cook chilies, onion and garlic until tender. Stir in cumin and cook 1 minute. Stir in soup, salt, spinach and break up spinach with fork. Cover and simmer until spinach is cooked. Stir in chicken and sour cream and heat through.
Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9-inch unbaked pie shell. Bake at 375° for 20 minutes, then at 350° for an additional 25 minutes or until a knife inserted in center comes out clean.