HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook macaroni. Drain and cool. Cut cheese into small cubes. Dice eggs. Mix with peas, celery and onions. Add mayonnaise and mustard. Toss all ingredients with macaroni, seasoned to taste. Chill and serve on lettuce leaves.
Cream together sugar and butter. Add mashed beans. Sift dry ingredients together and add slowly to butter mixture. Fold in apples, raisins, nuts and vanilla. Bake in tube pan at 375° for 45 minutes.
Mix first 3 ingredients; fold in grated cheese. Bake in a greased loaf pan at 350° for 1 hour.
Lay package of rolls flat on a cookie sheet. Bake until slightly brown. Mix cream cheese, mayo, sour cream and seasonings together. Spread on cooled crust. Add vegetables on top.
Brown steak and dry ingredients together. After browning, add soup; simmer 20 minutes. Add sour cream; simmer 10 minutes.
Dissolve jello in bowl with 1 1/2 cups boiling water. Let cool, then add 1 1/2 cups cold water. Mix all other ingredients with jello. Pour in bowl and let jell.
Combine all ingredients; chill. Serve with chips or crackers. Yields 1 cup.
Soften yeast in lukewarm water; set aside. Measure and sift dry ingredients together. Cut shortening into mixture. Add milk and yeast; stir until well blended. Roll dough 1/2-inch thick. Cut into biscuits, using 2-inch biscuit cutter. Place rolls in greased pan and let rise in warm place for 1 hour. Bake at 450° for 10 minutes or until brown. Brush top with butter or margarine.
In large heavy saucepan, combine sugar, corn syrup, water, butter and salt. Stir constantly over medium heat until sugar dissolves. Continue cooking, stirring occasionally, until syrup reaches 300° on candy thermometer (hard crack stage). Stir in peanuts. Mix soda and vanilla and quickly stir into candy. Mixture will foam. Quickly turn out into greased 10 x 15 x 1-inch pan. Cool completely. Break into pieces. Store in airtight containers up to four weeks.
Mix all ingredients and form a loaf. Bake in oven at 350° for 45 minutes to 1 hour. Spread ketchup on top for nice sweet taste. Makes 5 to 6 servings.
Heat oven to 375°. Combine in large bowl the first 6 ingredients. Blend well. Stir flour into mixture. Press dough evenly over bottom of a 12 to 14-inch pizza pan; form rim along edge. Bake for 10 minutes. Sprinkle with marshmallows and chocolate chips. Continue to bake for 5 to 8 minutes or until marshmallows are puffy and light brown. Cool. Cut into wedges. Store in tightly covered container. This was a big hit as a rehearsel treat!
Substitute raisins and/or chopped dates for sugar in applesauce, cookies and even apple pie! It works great; just experiment.
Melt butter in 15 x 10-inch jelly roll pan. Spread pecans evenly in pan. Bake at 300° for 30 minutes, stirring every 10 minutes. Place candy coating in top of a double boiler. Bring water to a boil. Reduce heat to low; cook until coating melts. Cool 2 minutes. Add pecans and stir until coated. Drop by teaspoon on wax paper. Cool completely. Yields about 4 dozen.
Grate Cheddar cheese. Soften cheese and blend together. Add Worcestershire sauce, Tabasco sauce and onion. Shape into ball and roll in chopped pecans. Chill.
Drain artichokes and cut in small pieces. Add mayonnaise and cheese. Refrigerate overnight. Put mixture into ovenproof dish and heat in oven at 350° for 20 to 30 minutes. Serve hot with crackers. You may substitute 8 ounce package cream cheese for mayonnaise.
Preheat oven to 425°. Brown ground beef in skillet; drain. Stir in tomato sauce, green pepper, 2 tablespoons flour, 1/2 teaspoon salt, the pepper and parsley flakes. Heat to boiling, boil and stir 1 minute. Pour into ungreased 9 x 13-inch baking dish, sprinkle cheese on top.
Stir sugar, cornstarch, salt and raspberries and place in pie crust. Bake at 350° for about 45 minutes.
First, make pastry for a 2-crust pie and prepare 9-inch pastry lined pan and pastry topping.
Blend 3 cups of the orange juice with all other ingredients in blender. Pour into pitcher and add the remaining 3 cups of orange juice. Stir and serve. Makes 7 cups.
Grease 2 one pound coffee cans. Dissolve yeast in hot water; add 1 1/3 cups flour, sugar, salt, soda, sour cream and egg. Blend 1/2 minute on low speed. Beat 2 minutes on high. Stir in rest of flour, cheese and pepper. Split batter; put in warm place. Let rise for about 1 hour. Bake at 350° for 40 minutes.
Roll chicken in flour; brown in margarine. Remove chicken. Stir soup, seasonings and water into drippings. Cook and stir to a boil. Spread Minute rice (uncooked) in a 1 3/4-quart greased casserole dish. Pour all but 1/3 cup soup mixture over rice. Stir to moisten. Top with chicken and rest of soup mixture. Bake, covered, at 375° for 30 minutes or until rice is tender. Serves 6 to 8.
Mix meats, onion, parsley, salt, pepper and nutmeg. Soak bread crumbs in cream for 5 minutes, then mix all together. Shape into small balls. Make your gravy; melt 2 tablespoons butter in skillet with drippings from meatballs and 2 tablespoons flour. Add 1 beef bouillon cube. Dissolve in 1 1/4 cup boiling water and 1 teaspoon gravy mate. Cook and stir until thickened. Put meatballs into gravy and cook slowly 30 minutes. Baste often. Makes 40.
Saute sausage, dried onions and green pepper together until sausage is cooked. Drain off grease. Combine rest of ingredients, except paste. Add the sausage, onions and green pepper mixture. Simmer for 1 hour. Add pasta and continue cooking until pasta is done. Serve with French bread. Yields 8 bowls.
Mix soups, onion, green chilies and dash of salt. Line 13 x 9-inch pan with tortillas dipped in oil. Layer with chicken pieces, soup and cheese. Repeat layers, beginning with tortillas. Bake at 350° for 30 minutes.
Brown ground beef, onion, salt and pepper and drain. Stir in tomatoes, ketchup, sugar and cole slaw mix. Cook 5 minutes until done. Serve over rice.
Put in measuring cup the warm water, yeast and sugar; set aside. Put into large mixing bowl the sugar, salt, peanut oil or corn oil, beaten eggs and water; mix well. Then add yeast mixture. Mix in enough all-purpose flour (about 8 cups) to keep from being sticky. Cover with damp cloth and let rise until doubled in bulk. Knead down and make off rolls as desired. Let rise 2 hours or longer. Bake at 400° until light brown. Store remaining dough in refrigerator. Will keep 3 or 4 days. May roll out on floured board and cut with biscuit cutter. Use melted butter on one side and fold over for Parkerhouse rolls.
In large skillet cook hamburger meat, onion and bell pepper until meat is done. Drain grease, then add tomatoes, ketchup, beans, salt and pepper. Simmer for at least 20 minutes.
Season chicken with salt and pepper to taste. Brown slowly in butter or oleo. Remove and place in covered baking dish. Chop onion and brown in butter remaining in skillet. Add flour and mix well. Add mushrooms and juice, then wine. Pour over chicken and cook at 325° for 2 1/2 hours.
Preheat oven to 350°. In medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in next 3 ingredients. Spoon hot filling into pie shell. In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in 1/3 cup sugar. Continue baking until stiff peaks form. Spread over pie filling.
Add beaten eggs to sugar, molasses and melted shortening. Add flour, sifted with other dry ingredients. Add hot water. Bake in greased pan about 40 minutes in a 350° oven. Serve warm with Victory Sauce and whipped cream.
Mix together until smooth. Pour into pan with a spoon. Bake 12 to 15 minutes in 350° oven.
Dissolve yeast in warm water. Put shortening, sugar, salt and flour in large bowl. Mix as for pie crust. Beat egg yolks, milk and yeast mixture. Add to flour and beat well. Divide into 4 parts and roll thin, about 11 inches long and 10 inches wide. Spread butter, brown sugar, nuts and almond paste onto the rolled out crust. Fold both sides over and let rise until light. Bake in 350° oven for 25 to 30 minutes.
Unroll crescent rolls and lay flat on 13 x 9 cookie sheet. Bake as directed. Spread refried beans while rolls are still warm, then allow to cool. Mix together sour cream, mayonnaise and taco seasoning. Spread over beans. Top with diced tomatoes, onions and cheese. Chill for 1 hour. Cut into squares and enjoy.
Heat applesauce over medium heat in a heavy saucepan, stirring constantly, so that it will not burn. When it is bubbling, remove from heat and stir in the Jell-O, mixing well. Stir in the thawed raspberries. Pour this mixture into an oiled mild and refrigerate until sets.
Mix the first three ingredients in a bowl. Mix the dressing of sour cream and other ingredients until smooth. Pour over fruit and nuts and place in refrigerator until ready to serve.
Mix together. Add 5 tbsp. to 8 oz. hot water to make hot cocoa.
Cream butter, sugar and eggs. Beat good. Flour raisins and nuts in a little of the flour. Add the rest of the flour with milk. Add nutmeg, then raisins and pecans. Bake in 350° oven in 3 layers.
Boil 2 cups of water with the sugar for 5 minutes. Remove from the heat and stir in the pineapple, lemon juice and salt. Cool. Pour into ice cube trays and freeze.
Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water in large mixer bowl. Add sour cream, sugar, shortening, salt, and 2 cups of the flour. Blend 30 seconds on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally (or beat by hand 300 strokes). Stir in remaining flour and the cheese until smooth. Scrape batter from side of bowl. Cover and let rise in warm place until double, about 45 minutes.
Mix all ingredients and blend well. Pour into unbaked pie shell. Bake for 45 minutes at	350° or until crust is brown and custard is firm.
In a medium size bowl, combine cake mix, oil, eggs, buttermilk, cocoa and food coloring. Bake according to package instructions. This quick version is rather like a pound cake.
Beat cream cheese, sugar, eggs, lemon juice, and vanilla until light and fluffy. Drop one vanilla wafer into the bottom of each cupcake liner. Fill cups 2/3 full with cream cheese mixture. Bake at 375° for 15 to 20 minutes until set. Top with your favorite fruit topping.
Preheat oven to 350°. Combine all ingredients. Mix together well. Bake in a covered baking dish. Bake, covered, 35 to 45 minutes. Remove cover; bake 10 to 15 minutes longer. Serve immediately.
Next combine butter, vanilla, cocoa, Cool Whip and chopped pecans. Pour over cake. Cool and serve.
Mix all ingredients together and store in refrigerator. When ready to bake, spoon batter into greased muffin tins. Do not allow to rise before baking. Bake at 375° for 15 to 20 minutes. Will keep for several days in refrigerator. Yields 2 dozen.
Cook onion and garlic in olive oil. Add tomatoes, corned beef and bay leaf. Simmer 30 minutes or longer. Take out bay leaves. Serve on toast or rice.
Mix crackers and butter; spread evenly on bottom and sides of greased spring-form cake pan or loaf pan. Bake at 350° for 8 minutes. Cool. Mix gelatin and water. Cool, then chill until slightly thickened. Beat cold gelatin until foamy. Add berries. Continue beating. Add a spoonful of softened ice cream at a time. Beat until double in volume. Pour in pan. Refrigerate 3 hours. Slice and garnish with whipped cream and berries.
Brew tea. Mix other ingredients (you may add other juices such as peach, pear, pineapple or apricot; remember to cut down the amount of sugar when adding these sweetened juices). Makes 1 gallon unless other juices are added.
In big pan, mix rhubarb, drained pineapple and sugar. Let set 30 minutes. Bring slowly to a boil and cook for 12 minutes, stirring constantly. Remove from heat and add strawberry jello. Stir until dissolved. Pour into hot sterilized jars and top with melted paraffin. Label and store.
Mix salad dressing, mustard and honey. Place chicken on a greased grill over medium heat. Brush with half of salad dressing mixture. Grill for 8 to 10 minutes. Turn and brush with remaining salad dressing mixture. Continue grilling for 8 to 10 minutes or until tender.
Preheat oven to 350°. Melt butter and stir in cocoa; blend well, then cool. Add the sugar, eggs and vanilla. Beat until smooth.
Spread pie filling in a baking dish. In a bowl, add flour, oats, brown sugar, margarine and cinnamon. Mix well with hands. Sprinkle on top of pie filling. Top with pecans. Bake at 350° for 35 to 40 minutes.
Put meat into pan and brown. Drain off excess fat. Add all the remaining ingredients. Add salt and pepper to taste. Cook on low for 2 to 3 hours.
Melt 2 sticks of oleo in a large pan. Add the brown sugar and white sugar. Mix thoroughly.	Add oatmeal and mix. Pat this into a 15 x 10-inch jelly roll pan. Bake at 350° for 15 minutes. Melt chocolate chips over low heat. Mix in peanut butter. Spread this over the bars.	Enjoy!
Brown onions in oil. Add tomatoes and curry powder; cook for 5 minutes. Bring water to boil. Add salt, then the curried mixture. Sprinkle in rice. Cover with a tight fitting lid; simmer for 20 minutes.
Mix all ingredients well, put into greased heavy casserole dish and bake at 350 F for one hour.
Mix all ingredients while potatoes are partially frozen. Put into 9 x 13-inch greased pan. Melt 1/4 cup margarine and mix with 1/3 cup crushed cornflakes. Spread on top. Bake at 350° for 45 minutes.
Simmer consomme or stock in open pot with the cabbage leaf. Add more water, if necessary. Also, cook onion and peppercorns in the stock. Strain and keep hot. Peel beets and cut into matchstick pieces or coarsely grate. Set aside 1 heaping tablespoonful of the beets mixed with 3 tablespoons water; this is for color.
Brown ground beef, onion and bell pepper in a large pot. Then add tomato sauce, chili beans, chili powder, salt & pepper and the jalapenos on medium heat for 45 minutes, stirring occasionally.
Peel, core and slice apples. Place half the slices in a 9-inch square pan. Sprinkle with half the lemon juice. Combine remaining ingredients and mix thoroughly. Sprinkle half over apples, Repeat layers, ending with sugar flour mixture. Bake at 375° for 35 minutes. Increase temperature to 400° and bake 10 minutes.
In saucepan, bring beer to a boil. Reduce heat. Add butter and stir until melted. With a wooden spoon, stir in flour and salt all at once. Cook, stirring, until mixture forms into a ball and leaves sides of pan. Remove from heat. Add eggs, one at a time, beating well after each addition until smooth. Stir in cheese, if used. Drop by teaspoonfuls onto buttered baking sheet, swirling top of each (allow room for expansion). Bake at 450° for 10 minutes. Reduce heat to 350°. Bake 10 minutes more or until lightly browned. Cool on racks. Split and fill puffs with your favorite egg, ham, tuna or chicken salad. Makes 24 puffs.
Cream shortening; add sugar gradually and mix well. Add eggs and vanilla. Stir in dry ingredients. Chill. Form small balls and bake at 350° on a cookie sheet for 8 to 10 minutes.
Blend well with rotary beater soup, cream, lemon juice and Tabasco. Mix with cottage cheese and onions. Chill. Sprinkle with chives to serve. Makes 6 portions.
Cook onions and garlic in fat until soft, but not brown. Add remaining ingredients. Bring to a boil. Stir once or twice.
Stir soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts and onions. Cover and chill 2 hours. Stir before serving. Serve in hollowed out bread with bread pieces or crackers. Makes 4 cups.
Mix the soups, sour cream and chiles together. Layer 1/2 sour cream mixture, 1/2 chicken, 1/2 tortillas and 1/2 cheese. Repeat layers. Bake at 350° for 1/2 hour or until bubbly. Also, better if made the day before serving.
Place meat on top of other ingredients. Cover and bake at 400° for 45 minutes. Serves 4.
Mix peanut butter and powdered sugar together. Add melted oleo. Roll in balls and refrigerate for several hours.
Combine all the ingredients; best mixed with your hands. Forms into ball. Sprinkle with bacon bits. Cover and chill. Serve with Bacon Thins or Wheat Thins. Good made the day before serving.
Combine granulated sugar, confectioners sugar, margarine and oil together. Add eggs. Sift together flour, cream of tartar and soda and add to mixture. Add vanilla and mix well. Roll into balls size of walnuts. Roll in granulated sugar and place on cookie sheet. Flatten with bottom of glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Remove the pits from dates by slashing one side of date. Place nut in date and squeeze date closed. Roll stuffed date in granulated sugar.
Sift together dry ingredients. Combine milk and egg yolks; stir in dry ingredients. Add oil or melted shortening and stir. Fold in egg whites, leaving a few little fluffs-- do not over mix. Bake in preheated waffle iron. Makes 8 waffles.
Combine ingredients in a large mixing bowl. Mix thoroughly by hand. Pinch off small sections; roll into a ball. Place meat balls on baking sheet and bake in a preheated 350° oven for approximately 15 minutes. Drain after removing from oven.
Melt butter or margarine with chocolate in saucepan on low heat setting on an electric range. Remove from heat. Add all ingredients, except eggs and blend well. Add eggs and beat thoroughly. Pour in a greased 9 x 9 pan. Bake 25 to 30 minutes at 350°. Cool and cut into small squares.
Mix first 7 ingredients and pour into greased and floured Bundt pan. Then combine nuts, 1/4 cup sugar and cinnamon. Sprinkle this over top of batter and marble in with knife. Bake at 350° for 45 minutes or until done. Cool slightly on rack. Mix powdered sugar, vanilla, butter extract and milk and pour over cake. This is great for any occasion!
Mix first 3 ingredients and let cool. Add remaining ingredients. Pour into greased pan. Bake for 30 minutes at 375°.
Preheat oven to 350°. Lightly grease bottom only of 13 x 9-inch Bundt pan. In large bowl, blend packet of cake mix and next 3 ingredients until moistened. Beat for 2 minutes at medium speed. Fold in 1/2 cup marshmallows, 1/4 cup chocolate pieces and 1/4 cup nuts. Pour into greased pan and top with remaining marshmallows, chocolate pieces and chopped nuts. Bake at 350° for 30 to 40 minutes. Cool cake in pan on cooling rack. Blend packet of glaze mix (number 2) with 1 2/3 tablespoons warm water. Drizzle over the cooled cake.
Rub margarine over the sides and bottom of heavy 6-quart saucepan. Add sugar and cream and remaining margarine. Bring to a boil and cook until 235°. Remove pan from heat. Add marshmallow cream, peanut butter and vanilla flavoring. Beat until glossy. Spread quickly in a greased cake pan. Let cool. Cut into squares.
Dissolve bouillon cube in water. Cook onion in butter until tender. Blend in flour and seasoning with butter and onion. Add milk to bouillon and gradually add to flour mixture. Cook until thick, stirring constantly. Add crab meat; heat. Garnish with parsley sprinkled over top if desired. Serves 6.
Place bread on broiler pan. Center heart pattern on bread. Generously sprinkle Parmesan cheese evenly on bread not covered by heart pattern. Lift edge of heart pattern with table knife and carefully remove. Bake under broiler until golden brown. Yield: 1.
Preheat oven to 350°. Place Tater Tots in large deep dish cake pan. Heat Tater Tots until warm.
Combine ice cream and milk in a blender and whirl until smooth. Add Oreo* bulk cookie pieces (large crunch) and blend until smooth. Pour into a 16 ounce glass and garnish with whipped topping and and Oreo* chocolate sandwich cookie.
Wash cucumbers, remove seeds and slice lengthwise. Soak for 24 hours in lime water (2 cups fresh lime to 2 gallons water). Remove and rinse well through several changes of cold water to remove lime sediment. Cover pickles with ice water and let stand 3 hours. Drain well. Dissolve sugar and salt in vinegar; add spice bag and bring to a boil. Pour hot syrup over pickles and let set overnight.
Brown hamburger meat and drain. Add all vegetables listed and any leftover veggies to hamburger meat. Add diced potatoes and cook on low until done.
Cream thoroughly first five ingredients. Blend in egg yolks and corn syrup. Fold in pineapple and pecans. Gently fold in well beaten egg whites. Turn into pie shell and bake in moderate oven at 350° for 1 hour or until knife inserted in center comes out clean.
Prepare at least 1 hour before using. Shake all ingredients together in a covered jar until blended. Shake several times during the hour. Makes 1 cup dressing.
Cream butter, shortening and sugar together. Add eggs and beat. Add flour alternately with extracts and 7-Up. Pour into a large greased and floured tube pan. Bake at 325° for 1 hour and 10 minutes or until done.
Layer bread on the bottom of a 9 x 13-inch pan. Put thoroughly cooked sausage on bread. Sprinkle on cheese. Beat together milk, eggs and dry mustard. Pour over other ingredients. Dilute soup with the 1/2 cup milk and pour this over top. Refrigerate overnight or at least 3 hours. Bake 1 hour at 300°, uncovered. Serves 6 to 8. Great for breakfast or brunch.
Blend shortening, sugar and eggs well. Stir in bananas, buttermilk and vanilla. Blend in flour, baking soda and salt. Add pecans. Chill 1 hour. Heat oven to 375°. Drop dough by rounded tablespoonfuls onto Pam sprayed cookie sheet. Bake about 10 minutes. Makes 3 to 3 1/2 dozen.
Cook the carrots and cauliflower in boiling water 10 minutes; drain. Place vegetables in a lightly greased 2-quart baking dish. Combine soup and milk, stirring well. Pour over vegetables. Combine cracker crumbs and butter, mixing well. Sprinkle over vegetables. Bake at 350° for 30 minutes. Yields 6 to 8 servings.
In 3-quart casserole, place chicken with meaty portions along outside of dish. Add onions and carrots. Combine broth, lemon juice, lemon rind, paprika, ginger, turmeric and cinnamon. Pour over chicken; cover. Microwave at High power 22 to 27 minutes, until chicken is done and vegetables are tender; rotate dish 1/2 turn after 10 minutes. Serve over rice.
Beat butter and vanilla until creamy. Add flour, salt and oats; mix until well blended. Add cream cheese and beat until smooth. Chill thoroughly.
After roasting pork, put broth to the side to cool. Shred cooled pork into crock-pot or baking dish. (Remove grease from broth, using about a tray of ice cubes. Grease will stick to ice cubes after broth is cooled. Throw ice cubes and fat away.) Add 1/2 of broth to shredded pork, brown sugar and catsup. Mix well and taste (add more sugar or catsup to your taste). Let simmer in oven or crock-pot (simmer at 350° for 45 to 60 minutes). Serve over rolls.
Melt chocolate chips. Line molds with chocolate. Cool. Mix peanut butter, oleo and powdered sugar until smooth. Put in chocolate cups. Cover with chocolate.
Combine flour, sugar, margarine, salt, soda, vanilla and egg. Beat at medium speed for 1 to 2 minutes. Add oats, peanut butter and coconut. Spread dough in a greased 9 x 13-inch pan with hands. Sprinkle top with chocolate chips and nuts. Bake 15 to 20 minutes in preheated 375° oven or until edges are golden and center stays soft. Cut into 24 bars.
Melt margarine and mix with cocoa. In a bowl, beat 2 eggs and add sugar, flour, salt and vanilla. Blend thoroughly. Add chocolate mixture and blend. Add nuts. Pour into 8 x 8-inch pan. Bake at 350° for 25 minutes. Chocolate chips make brownies more moist.
Divide strawberries into two piles. Slice one pile in half. Crush remaining berries with fork. Put the crushed berries in a heavy-bottom pan and stir in the cornstarch, sugar and lemon juice. Cook over low heat, stirring constantly, until the mixture looks clear and is thickened. Remove from heat and cool. Gently stir in the sliced berries. Put the strawberry mixture into the baked crust. Just before serving, whip the cream with powdered sugar and spread over pie.
Melt chips and peanut butter. Mix in other ingredients. Drop by teaspoon on foil or waxed paper. Wait until they harden.
Pray. Wash carrots and cook with skins on. Cut bacon into bite-sized pieces and fry until crisp. Remove bacon and simmer onions until soft in bacon drippings. Peel carrots and slice. Add to onions and simmer until heated. Add bacon.