HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients and some of milk. Pour into freezer. Finish milk up to line. If adding fruit, use about 2 cups. If using fresh peaches, can change vanilla to almond.
Preheat oven to 350°. Heat oil in large skillet over medium heat; add onion and saute for 5 minutes. Add ground beef and basil and saute 5 more minutes. Add garlic, green beans and tomatoes; stir well. Simmer 5 minutes. Pour mixture into a 2-quart casserole dish. In separate bowl, combine potatoes with egg and water. Mix well and spread over meat mixture. Bake at 350° for 15 to 20 minutes or until potatoes start to brown on top. Sprinkle with cheese 5 minutes before done.
Mix first 4 ingredients thoroughly, then add remaining ingredients. Chill dough. Roll into small balls and dip in sugar. Bake at 350° for 10 to 12 minutes on greased cookie sheet.
Drain oysters, saving likker, and chop. Cook celery and onions in margarine until tender. Combine oysters, cooked vegetables, bread cubes and seasonings; mix thoroughly. If dressing seems dry, moisten with oyster likker. Bake in casserole at 350° for 20 to 30 minutes. Recipe will make dressing for a 4-pound turkey. For 10 to 15-pound bird, make 3 times recipe; 16 to 20 pounds 4 times and 21 to 25-pound bird 5 times.
Preheat oven to 350°. In a quart pan, combine water and 1/2 teaspoon salt. Cover and bring to a boil. Add macaroni slowly, so that water continues to boil. Reduce heat and simmer, uncovered, for 8 to 9 minutes. Drain macaroni in colander. Place macaroni in a 1-quart casserole dish. Stir in butter, egg, salt, dry mustard and 2 1/2 cups of the grated cheese. Stir until evenly mixed. Pour milk over macaroni mixture. Top casserole with remaining 1/2 cup cheese. Cover with foil. Cook for 20 minutes. Uncover casserole and cook another 10 to 12 minutes.
Combine sugar, vinegar, oil and water in a medium saucepan. Boil for 2 minutes. Combine beans and onion rings; add hot marinade. Set aside to cool. Refrigerate and marinate at least overnight. Yield: 6 to 8 servings. Excellent for low-fat diets.
Brown crumbled sausage and drain well. Combine potatoes, onions, water, salt and celery seed in large pot. Cover. Bring to boil. Reduce heat and simmer 20 to 25 minutes. Mash potatoes slightly, leaving small lumps. Add drained sausage and milk. Heat well. Yields 6 to 8 servings.
Wash eggplant under cold water; dry with paper toweling. Cut each eggplant in half lengthwise. Add 1 inch of water to a large skillet; bring to boiling over high heat. Add 2 eggplant halves, skin side down. Cover and reduce heat to low. Simmer 5 minutes or until flesh is soft. Remove to wooden cutting board. Repeat with remaining eggplant. When eggplant are cool enough to handle, scoop out flesh with a large spoon, leaving 1/4 inch thick shell. Be careful not to break through the skins. Place shells in a 13 x 9-inch pan. Coarsely chop eggplant flesh; set aside.
Mix rice, chicken, beans, cheese and mayonnaise. Melt butter and mix with crushed Ritz crackers. Sprinkle buttered cracker crumbs over rice and chicken mixture. Bake in a shallow baking dish at 350° until hot, approximately 30 minutes.
Peel and slice potatoes lengthwise into stick 1/4-inch thick. Place in a bowl, cover with water and refrigerate 16 hours. Drain potato sticks and lay out on dish towels to dry. Be sure they are completely dry before frying. In a deep-fryer with a candy thermometer clipped to the side, heat 2-inches of peanut oil to 300°. Add just enough potatoes to cover the base of the frying basket, and cook until slightly limp, 1 1/2 to 2 minutes. Do not brown. Lift basket and drain fries. Transfer potatoes to a baking rack and separate sticks. Repeat with remaining potatoes. Increase heat to 375°. Again, add potatoes in batches to the oil. Fry until chestnut brown on edges and crisp. Drain and transfer to a bowl lined with paper towels. Immediately season with salt, tossing to coat. Serve. Yields 4 servings.
Mix together. Sprinkle with grated egg yolk. Serve with fresh vegetables as a dip.
Drain salmon; remove skin and bones. Combine salmon with all other ingredients. Blend together well. Shape into a loaf and place into a greased loaf pan. Bake at 350° for about 35 minutes or until brown.
Blend dry mix with water, oil and eggs in a large bowl at low speed until moist. Add jello and beat 2 minutes at medium speed. Pour into greased Bundt pan. Bake at 350° for 38 to 43 minutes.
Melt caramels and milk together. Add nuts and drop on waxed paper. Refrigerate until firm. Melt chocolate chips and paraffin. Dip turtles and return to wax paper. Makes 50.
Toast almonds at 350° until golden, 5 to 10 minutes. Cool. Reserve 1 cup and blend to almost dust (1/2 to 1 cup). Melt butter in a large, heavy saucepan on medium heat (3-quart pan). Cook the sugar, corn syrup and water to hard crack stage (300°). Stir often. When done, mixture will pull from side of pan. Remove from heat. Add 1 cup slivered almonds. Pour into a 13 x 9-inch buttered Teflon type pan. When almost cool, run scraper around sides of pan; use heat resistant scraper. Cool completely and turn out on waxed paper.
Squeeze lemons. Combine juices, water and sugar. Mix well. Use food coloring for desired color. Makes 2 gallons. Very good.
Cut onion and bell pepper into strips. Mix with tomato sauce and cook for 20 minutes. Pepper and salt to taste. Add Ro-Tel. Cut catfish into chunks. Add to mixture. Add juice of lemon. Simmer for 15 minutes. Serve over cooked rice.
Melt chocolate and oleo. Cool. Beat eggs, sugar, flour, and baking powder into chocolate mixture. Add nuts and almond extract.
Soak cucumbers overnight in cold water. Put one dill in bottom of quart jars, then pack jars with cucumbers. Add garlic and second sprig of dill on top. Combine vinegar, salt and water. Bring to boil. Fill jars and seal. Store in dark, cool place.
Cook in oven until it bubbles. Put buttered bread crumbs on top and bake until brown.
Cook meat and onion; drain. Add seasonings and tomato sauce and simmer 30 minutes. Add buttered noodles and spinach. Put half of mixture in pan, then add half of Parmesan cheese. Repeat. Top with sour cream, Jack cheese and green onions. Cook 1 hour at 325° to 350°.
Combine sugar and water. Stir over low heat until dissolved. Bring to a boil and simmer 5 minutes. Add tea and cool. Add juices and canned pineapple. Refrigerate. Add ginger ale just before serving.
Cook bacon, ground beef and onion. Add all other ingredients and mix together. Place in baking pan. Bake at 350° for 1 hour.
For a less cheesier recipe, use Velveeta Lite cheese or use less Velveeta cheese.
Place cubed bread into greased 9X13 pan. Top with Cheddar. Beat eggs, milk, mustard and onion powder; slowly pour over bread and cheese. Bake at 325 degrees for 30-35 minutes. Cover with bacon and bake another 10 minutes or until knife in center comes out clean.
Preheat oven to 350°. Peel sweet potatoes. Slice into rounds 1 to 1 1/2-inches thick. Melt 2 of the tablespoons of margarine over low heat. In small bowl, mix cinnamon, nutmeg and ginger.
Cook all but vinegar until thickens, then add vinegar slowly. Let cool and then add 1 pint of Miracle Whip. Makes a generous portion; keeps well.
Grease quiche pan or 10-inch pie plate. Add broccoli, onion, pepper and cheese. Combine remaining ingredients and stir until smooth; pour over all. Bake until golden brown, 40 to 45 minutes at 350°. Makes a delicious lunch with a salad or as hors d'oeuvres.
Mix cheese and margarine. Add flour mixed with pepper. Add Rice Krispies. Shape into balls (small). Place on greased cookie sheet. Flatten with a fork. Bake at 350° for 12 minutes; do not brown. They taste like they have nuts in them.
Stir all ingredients together. Pour into greased cast-iron skillet, cornstick pan or muffin pan. Bake at 425° about 25 to 30 minutes or until golden brown.
Combine first four ingredients in a Dutch oven; bring to a boil. Cover. Reduce heat and simmer 30 minutes. Stir in soups and milk; heat thoroughly. Garnish, if desired, with shredded Cheddar cheese, diced cooked ham or bacon.
Slice pineapple in half, lengthwise. Remove pulp and place in saucepan with the remaining ingredients. Cook 5 minutes.
Brown ground beef; pour off fat. Put in crock-pot along with other ingredients. Cook on low 6 to 8 hours.
Cook meat and drain. Add cheese; stir well until melted. Add spices; spread on bread. Bake at 350° for 8 minutes.
Heat oven to 350°. Cook radiatore according to package directions; drain. Meanwhile, in 10-inch skillet, cook ground beef and onion, stirring occasionally, until browned, 5 to 7 minutes; drain off fat. Stir in corn, taco sauce, tomato sauce, chilies, cumin and salt. Stir in radiatore. Spoon into greased 2-quart casserole. Sprinkle cheeses over mixture in alternating rows to form 3 Cheddar and 2 Mozzarella strips. Bake for 25 to 30 minutes or until heated through. Garnish with tomato wedges and avocado slices. Makes 6 servings.
Beat eggs at high speed for 5 minutes. Gradually add sugar in small amounts. Beat until thick. Fold in pumpkin and dry ingredients. Mix well. Grease a 15 x 10-inch pan and line with waxed paper. Pour batter into pan. Sprinkle with chopped nuts. Bake in a preheated 375° oven for 15 minutes. Turn out on a clean towel which is sprinkled with powdered sugar. Roll as a jelly roll and let cool. Unroll and spread with filling. Then re-roll, chill and keep refrigerated.
Form into balls and press down with fork. Bake at 350° for 10 to 12 minutes.
Combine 2 cups brown sugar, 1/2 cup syrup and 2 sticks margarine. Bring to a boil and boil 5 minutes. Add salt, soda and vanilla. Pour over popcorn. Bake at 250° for 1 hour. Stir every 15 minutes.
Trim excess fat from meat. Combine flour, salt and pepper. Lay meat on board; sprinkle with half of flour mixture. Pound into meat on both sides of meat until all flour is used. Meat may be cut in strips or left whole and cut later.
Dissolve gelatin in hot water. Add all other ingredients but sour cream. Pour half of mixture into dish. Chill until almost set. Spread sour cream on top. Pour remaining gelatin mixture over sour cream. Chill until firm.
Sprinkle fish with salt. Heat oil in large skillet. Saute onion and green pepper over medium heat until tender. Add tomatoes and cook until most liquid is gone. Stir often. Remove from heat and add coriander and red pepper. Arrange layer of half the fish, layer of shrimp, layer of vegetable mixture. Repeat layers in Dutch oven. Pour coconut milk over mixture and simmer for 5 minutes over medium heat. Reduce heat to low and partly cover. Simmer for 15 minutes or until seafood is done. Serve over rice.
Melt chips in boiling water; set aside to cool. Beat eggs. Blend in cornstarch and sugar replacement. Continue beating and add the shortening and gradually the chocolate mixture. Pour into the pie shell. Bake at 400° for about 35 minutes or until custard is set.
Dissolve the gelatin in hot water. Add frozen raspberries and the juice. Pour into 8-inch cake pan. Chill until firm. Whip together the whipping cream, marshmallows and cream cheese until stiff. Spread over gelatin. Chill and serve. Serves 8.
Combine all ingredients except bread and refrigerate overnight for soup mix to absorb completely. Cut top of Hawaiian bread and hollow out; fill with dip. Tear bread left into pieces for dipping.
Brown ground beef and drain. Add cheese and cook over low heat until melted. Add other ingredients and serve over corn chips or Doritos.
Wash potatoes and slice; boil until tender. Spread in glass 9 x 12-inch baking pan. Put in margarine. Coat well with lemon-pepper seasoning. Bake at 275° for 20 minutes. Serve.
Blend all ingredients, except nuts, together. Refrigerate until workable. Shape into ball, roll in nuts.
Break bread in a bowl (tear in small pieces). Add beaten eggs and sugar. Add pineapple. Cut butter into chunks or slices and mix in. Butter casserole (2-quart size) and spoon mixture into casserole. Bake at 350° to 375° for 40 to 45 minutes, until bubbly. (Excellent side dish with baked ham.)
Cream the shortening and sugar. Beat in eggs and vanilla. Add salt and soda. Fold into creamed mixture along with oats and nuts. Roll in small balls and place on greased cookie sheet. Flatten with a fork. Bake at 350° for 10 to 12 minutes or until golden brown.
Let mixture cool and pour over vegetables. Refrigerate 12 hours before serving. Will keep for weeks in the refrigerator.
Bake cake as directed on box. Punch holes in cake while hot. Spread pineapple over cake. Cool. Mix pudding in milk; spread over pineapple. Mix cream cheese, powdered sugar and Cool Whip together. Spread on top of cake. Let chill in refrigerator before serving. Keep refrigerated.
Mix ingredients thoroughly. Pour into a greased casserole dish. Bake for approximately 35 to 40 minutes in another large cake pan with 1-inch of water in the bottom. Works like a double boiler only in the oven.
Beat egg whites until stiff; set aside. Boil water and brown sugar until it forms a soft ball; do not stir! Pour a small stream of mixture to the egg whites slowly. Cool and then drop onto wax paper.
Mix pudding as directed on box. Cream powdered sugar and cream cheese together. Add pudding to cream cheese. Gently fold in Cool Whip. Crumble Oreo cookies into mixture and gently stir. Refrigerate 2 hours before serving.
Mix yellow cake mix according to directions and bake. When cake is done, punch holes in cake with end of wooden spoon. Spoon cream of coconut on cake and let cool. (You can use can of Eagle Brand milk to make cake richer, along with cream of coconut.) Mix Cool Whip and coconut together and put on cake (leave some coconut for topping). You may also use crushed pineapple. Keep refrigerated.
Boil beans and drain. Add bacon pieces and onions in a casserole. Add Mozzarella and almond slivers just before removing from oven. Bake 30 minutes (350°). Also can be heated easily in microwave.
In skillet, fry cabbage and onion until browned; add tomatoes. In a skillet, brown hamburger, sugar and vinegar. Add to first ingredients and simmer 45 minutes. This may be put over mashed potatoes.
Sprinkle yeast on warm water and stir until blended. Stir in 2 teaspoons sugar and set aside. Combine cottage cheese, onion, dill weed, baking powder, salt, 2 tablespoons sugar and eggs. Mix thoroughly. Add yeast mixture and mix well. Add flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl; turn to bring greased side up. Cover and let rise in warm place until double in size (1 to 1 1/2 hours). Punch down. Turn onto lightly floured surface, knead a few times. Divide into two equal portions. Shape each portion into loaf in well-greased loaf pan, 8 x 5 x 3-inches. Bake at 350° for 30 minutes. Remove from pans to rack and brush tops with melted butter. Makes two loaves.
Layer first 4 ingredients into a greased 2 1/2-quart casserole. Combine flour and a small amount of milk in saucepan, blending until smooth. Gradually stir in remaining milk and chicken broth. Place over low heat. Cook until thickened, stirring constantly. Add salt and pepper. Pour sauce over chicken and vegetables in the casserole. Cover mixture with sweet potato crust and bake at 350° about 45 minutes. Yield: 6 to 8 servings.
Combine soups, broth and Ro-Tel in large saucepan. Heat until well-blended. Spread chicken in bottom of a 9 x 13-inch pan.
Combine mashed potatoes, hot milk (mixed with rum), butter, nutmeg, salt, lemon rind and egg yolks. The fold in egg whites. Put in a buttered casserole and bake in a hot 400° oven for 25 minutes. Serves 4 to 6.
Spread cream cheese in oblong dish. Spread chili over cream cheese. Layer Cheddar cheese over chili. Heat until cheese is melted (can bake or microwave). Serve with nacho chips.
Combine peanut butter, honey and milk in a medium-sized mixing bowl; stir until smooth. Stir in raisins and cinnamon; sprinkle with toasted almonds. Serve with apple and banana slices. Yields 3 cups.
Mix all ingredients in mixer. Serve with carrot sticks, cucumber sticks, celery sticks, green pepper sticks or cauliflower. Children love it with potato chips.
Beat sweet potatoes with mixer until free of lumps. Add remainder of ingredients and beat well. Pour into one 9-inch unbaked crust and bake in preheated oven at 450° plus 10 minutes. Lower baking temperature to 350° and continue cooking for 30 minutes.
Grind cranberries and apples; add drained pineapple. Dissolve Jell-O and sugar in boiling water, then add cold water. Put all ingredients together and mix well. Pour into containers or Jell-O molds. Makes 4 to 5 pints. May be frozen or stored in refrigerator for a couple weeks.
Melt butter and let stand until cool. Beat at high speed until light and fluffy (1/2 hour).	Add 1/4 cup powdered sugar, egg yolk and whiskey; beat thoroughly. Add baking powder to flour and	sift together. Use low speed and add flour to butter mixture. Add a little at a time until you have a soft dough. Shape and	place on cookie sheet; bake at 325° for 20 minutes. Do not brown. Place on waxed paper and sift powdered sugar over cookies.
Cream shortening; add sugar gradually and cream well. Add eggs, one at a time. Add mashed bananas, nuts and sifted dry ingredients. Pour into greased bread pan. Bake 1 hour in 350° oven.
Slice onions and peppers in rings. Brown lightly in oil. Remove from heat and remove them from oil. Remove all fat from steaks. Pound steaks to tenderize. Mix flour, salt and pepper. Cover steaks in flour, shake off excess and brown both sides in oil used for peppers and onions. Pour off oil. Place onion and pepper rings on top of steak, then spread soup over all. Add water to almost cover meat. Simmer for 2 hours adding water as needed to keep meat nearly submerged. (Can be done in slow cooker.)
Cook rice as directed on box. Cook hamburger. Mix together. Stir in cans of tomatoes. Cook for about 5 minutes. Then put cheese on top and let melt. Let stand 5 minutes. Then eat.
Crumble bacon and add to remaining ingredients. Simmer all ingredients 1/2 to 1 hour.
Defrost spinach and drain. Soften cream cheese. Stir in spinach, Parmesan cheese, mayonnaise, dill and garlic powder. Refrigerate until ready to serve. Warm to serve.
In a large skillet, cook sausage, onion, pepper and celery until halfway done. Do not drain. In another skillet, add 3 tablespoons of oil and cook rice slowly until browned. Add other cooked ingredients in a large pot and add tomatoes and chicken broth; cook for 30 minutes. Add to mixture to thicken. Season to taste with ground red pepper, garlic powder, seasoned salt and pepper.
Sift dry ingredients into a mixing bowl. Mix in the eggs and pineapple. Grease a 9 x 13 cake pan with oil or spray with Pam. Bake at 300° for 40 minutes.
Fold sweetened condensed milk and lemonade concentrate into whipped topping. Spoon into crusts. Freeze until firm. Garnish pies, if desired. Yield: Two 9-inch pies. Freeze for 8 hours.
Combine ingredients in jar. Cap and shake well. Makes 2 servings. Contains 18 calories a serving.
Peel and parboil 2 to 3 pounds sweet potatoes. Mash and add salt, pepper and brown sugar to taste. Put in casserole; add 1 small can crushed pineapple. Cover with marshmallows. Bake in a moderate oven until the marshmallows are toasted.
Cook carrots until tender but still crisp and drain. Bring sugar, vinegar, oil, tomato sauce, Worcestershire sauce, mustard, pepper and Italian seasoning to a boil. Pour over carrots; add chopped vegetables. Marinate overnight. This keeps a long time.
Cook ground beef. Drain. Fry bacon crisp and crumble. Combine the rest of the ingredients in crock-pot and cook all day.
Using electric mixer, beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin. Spread in well-greased and floured 15 x 10 x 1 1/2 pan (cake roll pan). Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together; cool. Unroll and spread with filling.
Cook diced eggplant until mushy in salted water. Mash eggplant and combine with other ingredients. Bake at 350° for 20 to 30 minutes.
Place chicken breasts, one at a time, between 2 sheets of wax paper and gently pound with mallet until 1/4-inch thick. In a rimmed plate, combine bread crumbs, Parmesan cheese, 1 teaspoon of oregano, garlic salt and pepper; set aside. In a small bowl, stir together softened butter, parsley and remaining oregano. Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from lower edge; lay a strip of Jack cheese over butter mixture. Fold lower edge of breast over filling. Fold insides and roll up to enclose mixture. Dip each bundle into melted butter and drain briefly; roll in bread crumb mixture until evenly coated. Place bundles, seam side down, in a 9 x 13-inch baking dish. Cover and refrigerate 4 hours. Bake, uncovered, in a preheated 425° oven for 20 minutes, or until chicken is no longer pink when lightly slashed. Makes 4 to 8 servings.
Mix all ingredients, except noodles. Cook in 350° oven for 40 minutes or until bubbly. Sprinkle chow mein Chinese noodles over top and cook for about 5 minutes more.
Heat shortening in pan. Add onion, garlic and mushrooms; saute until onion becomes pale yellow. Add meat; stir until brown. Add tomatoes, parsley and seasonings. Cover. Simmer about 45 minutes. While meat is cooking, cook macaroni in boiling water 7 to 10 minutes. Drain well. Toss in margarine. Turn macaroni onto hot platter. Pour sauce over; sprinkle with grated cheese.
Combine 1 1/2 cups flour and yeast; set aside. Grate cheese into water with sugar and salt. Heat just until warm. Add to flour mixture with egg. Stir well. Add 2 to 2 1/2 cups flour; knead to moderately stiff dough. Shape into ball and let rise until double. Divide in half and let rest 10 minutes. Shape into two loaf pans; let rise until double. Bake at 350° for 40 to 45 minutes. Cover with foil the last 20 minutes. Cut while warm and spread with garlic seasoned butter and sprinkle with Italian seasoning.
Trim deer steak of all fat, etc. Soak in combination of milk and Worcestershire sauce for 2 to 3 hours.
Cook egg noodles and drain. Mix mushroom soup with egg noodles and put in a casserole dish. Brown hamburger and drain. Mix together hamburger and Pizza Quick. Place this mixture in casserole dish on top of noodles. Sprinkle cheese on top and bake at 350° until cheese is melted.
Combine the vegetables in a pot. In a bowl, stir the tomato sauce and broth together until smooth. Stir in oregano or basil, then add to mixture in pot and simmer, covered, for 30 to 40 minutes.
Mix melted oleo, egg yolks and milk very well. Add flour; work in well. Divide dough into 6 parts. Cool dough in refrigerator overnight or at least for an hour. Roll out on a floured cloth. This should be about as thin as you would roll out noodles. Sprinkle well with cracker crumbs, sliced apples (very thin), sugar and cinnamon. Dribble melted oleo over all this about 3/4 of a stick. Roll up. Grease well with melted oleo. Bake at 375° for 1/2 hour until golden brown. Again, grease well with oleo and sprinkle with sugar. Different things one can put with apples include raisins, coconut and pecans. Use 1/2 cup sugar.
Spray a tube pan with cooking spray and drop in frozen rolls. Mix pudding mix and brown sugar. Dump over rolls. Mix white sugar and cinnamon; dump over rolls. Add nuts. Pour on butter and let stand, uncovered, overnight. Bake 30 minutes at 350°. Invert onto pie plate.
Place asparagus in casserole. Mix sour cream and dried soup mix together. Spread over asparagus. Place in 350° oven for about 20 minutes, until casserole is thoroughly heated.
Mix cornstarch, sugar and salt and dilute with cold water, pineapple juice and boiling water. Cook in double boiler, stirring constantly until mixture thickens. Cool slightly; add lemon juice, pineapple and beaten egg whites and pour in molds to chill and set. Serve with custard or whipped cream.