HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients; set aside. Cream the butter, sugar and vanilla; beat in eggs. Add creamed mixture to dry ingredients. Add chocolate morsels and pecans; mix well. Drop by tablespoon onto ungreased cookie sheet. Bake in a preheated 350° oven for 9 to 11 minutes.
Place carrots and oil in 3-quart microwave casserole; stir to coat. Cover and place in oven (cook on High 4 minutes). Add pork green pepper and onion. Mix lightly. Cover. (Cook on High 5 minutes.) Dissolve cornstarch in reserved pineapple juice. Stir in remaining ingredients except pineapple. Cover; cook (50) for 15 minutes. Stir; cover and cook (50) for 15 minutes. Serve over hot rice. Sprinkle with chow mein noodles.
Form into rolls. Wrap in waxed paper and chill overnight. Slice 1/4-inch thick. Bake on ungreased cookie sheet at 350° for 10 minutes.
Crush vanilla wafers well. Add box of sugar and pecans. Mix well. Add oleo and orange juice. Mix well and make into balls. Roll in coconut. These can be made early and frozen. Good for Christmas.
Unroll dough and place on greased 10 x 13-inch baking pan. Press edges to seal. Bake at 400° for 7 to 10 minutes or until golden brown. Cool. Combine cream cheese, mayonnaise and Ranch dressing mix in bowl; mix well. Spread on crust and top with chopped vegetables and shredded cheese. Cut into bars. Substitute fresh vegetables of your choice. Sometimes called vegetable pizza.
Soak Tapioca in thawed apple juice. Prepare apples and crust. Sprinkle cinnamon over apples and add juice.
Mix all ingredients. Heat (medium) and serve. Makes 10 servings. This can be heated in a crock-pot (low) or rice cooker.
Mix all ingredients but crackers. Pour over crackers and stir until coated. Heat in microwave on High for 2 minutes.
Put crumbs of cornbread and white bread in big pot. Add celery, bell pepper, onions and poultry seasoning mix. Add broth and eggs; mix. You want it like pancake mix. Put in pan and bake at 325° for 1 1/2 to 2 hours until browned.
Mix together in airtight jar. Give a shake every now and then. Add whole cloves or cinnamon.
Cut fish into serving pieces. Add salt and seafood seasoning to water and vinegar. Bring to a boil. Add frozen fish and simmer for 15 to 20 minutes. Serve with melted butter.
Mix all, except biscuits, and place into buttered baking dish. Place biscuits on top and bake at 400° until biscuits are done. Brush biscuits with butter and serve hot. Serves 4.
Cream margarine, cream cheese and sugar until light and fluffy. Add salt, vanilla and lemon flavoring. Beat well. Add eggs, beating after each one. Stir in flour. Cook in 10-inch tube pan for 1 hour and 20 minutes or until done at 350°.
Combine melted butter, sugar, milk and flour together, mixing well. Pour into a deep baking dish. In a small bowl, put blueberries, sugar and spice to taste. Stir well. Pour blueberries over batter. Bake in a 350° oven for 1 hour. Pour juice over the berries.
Cook first 5 ingredients for 2 hours. Add last 4 ingredients for the last hour. Stir more frequently after you add the corn and sugar. (They can cause the soup to stick.) Makes about 6 quarts.
Cook squash and onion in boiling salted water for 5 minutes. Drain well. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread 1/2 stuffing in 12-inch casserole. Spoon vegetable mixture on top; sprinkle remaining stuffing. Bake at 350° for 30 minutes.
Mix sugar, salt, vinegar and spices. Pour over cucumbers and onions and refrigerate.
Cut up chicken as for frying. Mix all ingredients for sauce together; bring to boil. Dip pieces of chicken in hot sauce and place in casserole which has tight fitting cover. Pour remaining sauce over chicken. Place covered casserole in a 350° oven. Bake for 1 1/2 hours, spooning sauce over the chicken occasionally.
Dip chicken breasts into melted butter. Sprinkle Cajun seasoning liberally on both sides. Broil (high heat) for 7 to 8 minutes, then turn chicken and broil another 7 minutes. Serve hot with rice and bread.
Prepare Spanish rice as directed on package. Brown ground meat with chopped onion and pepper. Add to cooked Spanish rice and simmer about 10 minutes more. Delicious!
Mix flour, soda and lard. Cover and store in the refrigerator. Keeps for 1 month. Makes 10 cups. When needed, mix a batch with 1/2 cup milk and 2 cups mix and bake at 450° for 12 to 15 minutes.
Cook and stir sugar, corn syrup, water, butter and salt in a saucepan until sugar dissolves. Without stirring, continue cooking until syrup forms a brittle ball when a drop is tested in cold water. Add small quantity of vanilla, stirring only enough to mix it through the hot syrup. Pour hot syrup over popped corn and mix. Moisten hands and, with quick action, shape to desired form. (Color syrup with cake coloring if desired.)
Mix Jell-O, pineapple, Cool Whip and cottage cheese well. Add pecans. For a large amount, double ingredients. For variety, use your favorite Jell-O.
Skin, dice and boil potatoes. Fry bacon crisp and then crumble. Dice onion. Shred cheese and set aside 1/4 cup of the cheese. In an 11 x 14-inch dish, mix all ingredients except 1/4 cup of the cheese. Salt and pepper to taste. Press down in pan and then add remaining cheese over top. Bake at 350° for 40 minutes.
Melt in saucepan the brown sugar, margarine and cinnamon. Layer bread slices and pancake syrup in a 13 x 9-inch pan. Mix eggs and sugar and pour over top. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Boil noodles in boiling water until tender. Heat Prego meat sauce until steaming. Butter and put garlic salt on French bread and brown in oven. Put noodles on plate and top with Prego. Drink new Coke.
Preheat oven to 350°. Sift flour, baking soda and salt. Cream together sugar and butter with a wooden spoon. Break bananas into small chunks; add to sugar and butter. Add eggs and beat well. Mix to a batter consistency and pour into a buttered loaf pan. Bake 1 hour.
Butter casserole. Alternate layers of bread and cheese. Mix remaining ingredients and pour over bread. Set for at least 2 hours or overnight. Bake at 325° for 1 hour in a pan of water. Cover until almost done. (Can add a little onion.)
Lay uncooked noodles in a 9 x 13-inch pan. Place a layer of sauce, sour cream and Mozzarella cheese. (Alternate sour cream and cottage cheese.) Make 3 layers. In my middle layer, I sometimes add olives. Top it with Mozzarella and Parmesan cheeses. Pour tomato sauce and water over the layers. Cover tightly. Bake at 350° for 1 hour.
Preheat oven to 350°. Mix all ingredients together and place in a baking dish. Bake until golden brown on top, approximately 30 minutes. Serve with crackers or bagel chips.
Combine vinegar, sugar, salad oil, salt and celery seed; bring to a boil. Pour over cabbage while hot. Put in covered glass container and keep refrigerated.
Skin all chicken pieces. Divide each leg into 2 pieces (drumstick and thigh). Quarter the chicken breast. Pat dry the chicken pieces and set aside. Put 1/2 cup yogurt in a bowl. Add 3/4 cup water, a little at a time, beating with a fork as you do so. Peel all the onions. Cut 4 in half, lengthwise, then slice them into half-rings, about 1/8-inch thick. Chop the other onion coarsely. Put the chopped onion, garlic and ginger in an electric blender. Add 6 tablespoons of water and blend to a smooth paste. Heat 5 tablespoons of oil in a 10-inch pot over medium heat. Put in the sliced onions, frying for 8 to 10 minutes until dark brown but still limp. Set aside. Add remaining oil to pot. Fry chicken until browned on all sides. Turn heat to low and pour paste into the pot.
Start about 5 p.m. Dissolve sugar in warm water. When cool, add yeast and stir. Add salt and beaten egg, then 5 cups flour and beat well. Next add shortening and knead in other 5 cups of water. Cover pan with foil and put in warm place. Knead down every hour. Put in pans at 10 p.m. Cover with cloth and plastic. Bake the next morning at 8 a.m. at 350° for 15 minutes.
Do not wash fresh berries until ready to use. Freeze berries without washing. Unwashed berries will freeze individually and can be easily poured from containers in desired amount. Rinse frozen berries in cold water just before using.
Scald milk and pour over Crisco, butter, salt and sugar. Dissolve yeast in warm water. Add yeast to butter and Crisco mixture. Add eggs. Last, stir in flour. Keep in refrigerator. Take out what you want each time. Will keep a long time in refrigerator. Put in airtight bowl.
Sift dry ingredients; add Crisco and 3/4 cup milk and beat for 2 minutes, then add baking powder. Mix well. Add 1/2 cup milk, vanilla and eggs. Beat 2 minutes and bake in 350° oven for 35 to 40 minutes.
Chop apple and pour enough lemon juice over to prevent apple from turning dark. Add all other ingredients and mix.
Mix Cool Whip and cottage cheese. Add box dry pudding. Drain fruits and add other items.
In a 9 x 9 x 2-inch pan, melt butter. Add a half cup brown sugar and blend. Peel and core apples. From each apple, slice 3 medium thick rings (9 total). Chop the remaining apples and reserve about a cup. Place the apple rings on top of the brown sugar. Put a cherry in the center of each. Cream the shortening and sugar. Add the egg, beat well. Sift together flour, baking soda, cinnamon, ginger, cloves and salt. Combine the molasses and water, add alternately with the dry ingredients to the creamed mixture. Fold in the reserved chopped apple and black walnuts. Bake in a preheated moderate oven at 350° for 40 minutes or until well done. Let stand on cake rack for 5 minutes. Invert over serving plate and remove pan. Serve with whipped cream, if desired.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. In heavy saucepan, cook caramels and milk over low heat, stirring constantly, until caramels are melted. Keep warm.
Mix dates with 1/2 cup flour. In cup, dissolve gelatine in water and set aside. In a large bowl, combine oats, coconut, wheat germ, nuts and dates. In saucepan mix sugar and cocoa. Add milk and heat until sugar is dissolved. Add oleo and bring to a boil (just until butter melts). Add vanilla and maple flavoring. Add softened gelatin. Stir and cook about 1 minute.
Pour hot water over Crisco, sugar and salt. Blend and let cool. Beat eggs.	Put yeast in warm water; dissolve. Add yeast and	eggs to cooled Crisco mixture and blend. Add flour and mix well. Cover and set in refrigerator 4 hours (or overnight).
Mix well and add 2 to 3 tablespoons per pint of water. Simmer on stove.
Saute onion in margarine. Add remaining ingredients. Bring to a boil. Turn heat down and simmer for 25 to 30 minutes. Makes about 2 quarts. You can freeze it. Great reheated.
Mix all ingredients together, adding salt, pepper and vinegar to get the desired taste. Chill before using or set on a bed of ice for a summer buffet outside.
Dissolve strawberry jello in 1 cup of boiling water. Add the cranberry sauce and oranges; mix well. Pour into mold; chill until almost set (about 1 1/2 hours). Dissolve lemon juice in 1 1/4 cups boiling water. In a blender, combine the cream cheese, nuts and lemon jello. Blend until smooth. Add the pineapple into the lemon jello mix and pour this into the jello mold. Chill overnight. Serves 6 to 8.
Wash potatoes and rub with oil. Bake at 400° until done. Cut potatoes in half. Scoop out pulp, leaving shells intact. Mash pulp; stir in butter and 1 1/2 cups of cheese; add rest of ingredients. Stuff shells with potato mixture and sprinkle with remaining cheese. Bake at 350° for 20 minutes.
Combine lemon jello and hot water; set aside to cool. Mix together well the cream cheese, vanilla (or lemon flavoring), lemon juice and sugar. Beat chilled evaporated milk until real thick. Combine all ingredients well. Pour into pie crust and refrigerate until ready to serve.
Put butter and milk in 2-quart microproof bowl. Cook on High for 45 seconds, or until butter is melted. Stir in frosting mix. Cook on High for 1 1/2 to 2 minutes, or until bubbly. Stir twice during cooking time. Stir in food coloring to tint. Add extract. Drop mixture by teaspoonfuls onto waxed paper. When cool, store in airtight container.
Brown and drain sausage. Cook package of rice. Add all ingredients in a casserole and heat in a 350° oven for about 10 minutes. Serve with cole slaw, baked apples or fruit salad and rolls.
Prepare cake mix as directed on package and bake in an 11 1/2 x 18 x 1-inch greased and floured pan. Bake at 350° until done, 15 to 20 minutes. Cool 5 minutes; invert on racks or foil-covered cardboard.
Beat cream cheese and sour cream, add 1/4 taco seasoning. Beat until smooth, spread on pizza pan. Brown ground chuck, drain and add rest of seasoning and water. Simmer for 10 minutes. Cool, put on top of cheese, add lettuce, then tomatoes, Cheddar cheese, (you can add green peppers and sliced ripe olives, if wanted). Dip tortilla chips.
Combine sugar, cream and water in a saucepan and cook to soft ball stage. Remove from heat and beat until creamy. Add nuts and drop by spoonfuls onto buttered sheets or waxed paper.
Place strawberries in bottom of pie shell. Combine the water, sugar and cornstarch in a saucepan and cook over medium heat, stirring constantly until mixture boils. Continue cooking over low heat 2 more minutes. Stir in gelatin until dissolved. Pour cooked mixture over berries. Chill until set. Serve with whipped cream.
Preheat oven to 425°. Put flour, white sugar, soda and salt in a large bowl. Chop cold butter into small pieces and put in the bowl of dry ingredients. Using a pastry cutter, work ingredients into a crumbly mixture. Add the orange zest and currants and mix until thoroughly covered. Add buttermilk, mixing until you get a wet dough. Turn dough out onto a floured board. Knead until a ball forms. Turn onto an ungreased cookie sheet, forming a loaf almost 7 inches across; flatten slightly. Sprinkle granulated sugar on top liberally. Cut halfway through into 4 sections. Bake in a preheated oven at 425° on a low rack for 30 minutes. Cool on rack. Cover with a cloth. Cut into 4 sections and slice. Freezes well.
Combine all vegetables in a bowl and mix well. Stir in softened cream cheese and add enough mayonnaise to make of spreading consistency. Stir in salt to taste. If desired, add a little horseradish.
Mix all ingredients and bring to a boil; simmer for 20 minutes. Drain out spices; top with orange slices. Enjoy!
Fold enough fish pieces into batter bowl at once for one frying. Deep fry in Crisco at 375° to 400°. Serve with lemon or tartar sauce.
Melt cheese on stove top in saucepan; stir in remaining ingredients. Serve with corn chips, Tostitos or any kind of dip.
In saucepan, combine 3/4 cup sugar, flour and salt. Stir in next 3 ingredients. Cook and stir until mixture thickens and comes to boiling. Cook 2 minutes. Stir small amount of hot mixture into egg yolks, then return to hot mixture, stirring constantly. Cook and stir 2 minutes. Cool to room temperature; spoon into cooled pastry shell.
Skin chicken. Saute on grill until light brown and fully cooked. Place on large pan. In frying pan, take wine, tarragon and chicken base; bring to a boil. Add heavy cream and sour cream. Mix well. Pour over chicken. Bake at 300° for 30 minutes.
Butter a casserole dish. Slowly add meal and salt to boiling water and cook. Stir for 1 minute. Remove from heat and add butter. Beat well. Beat in eggs and milk. Bake at 400° for 25 minutes.
In a big pot, brown meat. Drain off fat. Dump in all ingredients and simmer for an hour or so. Serve with cornbread or hot tortillas.
Mix sugar, water, vinegar and cloves. Bring to boil. Add washed pears that have skins on. Push cloves into pears, if desired. Cook pears until tender. Place in cans and seal.
Mix water and margarine together. Bring to a boil. Add flour all at once and stir rapidly until mixture forms a ball. Remove from heat and cool a little while. Beat in eggs, one at a time, beating well with spoon or mixer. Spread on ungreased cookie sheet, 11 x 15-inches. Bake at 400° for 30 minutes. Cool. (It will look like the moon's surface, all lumpy and bumpy, that's why it's called Moon Cake!) Don't prick, leave cake as is.
Arrange shrimp in large shallow pan. Combine herbs, spices and seasonings. Sprinkle over the shrimp. Add lemon juice, Worcestershire sauce and butter.
Combine chicken, celery, salt, eggs and pickles. Also salad dressing. Moisten with salad dressing and serve on lettuce. Garnish with additional egg slices and olives.
Brown ground beef; drain. Add onion, green pepper and rice to vegetable oil in large skillet. Stir over high heat until lightly browned. Add ground beef, tomato sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover tightly and simmer until rice is tender.
Melt butter over low heat; add oatmeal mixture and stir. Add other ingredients and mix well with your hands. It will be stiff. Put a bowl of water on table and use it to wet your hands before you shape cookies. Roll cookies into small balls or other shapes. Put cookies on lightly buttered cookie sheet; flatten and bake 10 to 12 minutes in 350° oven or eat cookies right away.
Combine crushed vanilla wafers, sugar, nuts, cocoa, honey and bourbon or rum in medium size bowl and mix well. Mixture should be moist but not soggy.
Melt butter in pan in which bars are to be baked. Spread graham crackers over butter evenly. Sprinkle on chocolate and butterscotch morsels, coconut and nuts. Pour sweetened condensed milk over the top. Bake at 350° for about 25 or 30 minutes or until lightly browned. Cut into bars when cool.
Place chicken pieces (I like breast meat) in baking pan. Mix remaining ingredients and pour over chicken. Bake about one hour or less. Good over cooked rice.
Thoroughly mix figs, jello and sugar in a large saucepan. Bring to a boil over medium heat and continue boiling for 3 minutes, stirring occasionally. Pour quickly into prepared jars and seal. Makes 6 jars.
In a blender, mix on high speed the milk, chocolate and ice cream. Serve cold. Enjoy!
Combine sugar, margarine, egg, dates and nuts in a saucepan and cook over medium heat for 10 minutes, stirring constantly. Pour over Rice Krispies and let cool until you can handle it. Shape into finger-like rolls and roll in coconut and confectioners sugar.
Pour chilled evaporated milk into a cold bowl. Add lemon juice and whisk until stiff. Fold in a few grains of salt, sugar, mashed bananas and chopped nuts. Freeze until firm, 4 hours. Serves 6.
Combine water and yeast; add and mix oil, sugar and flour. Knead dough. Roll out and cut biscuits. Melt butter and brush on top of biscuits. Let set for 30 minutes. Bake at 450° until done.
Preheat oven to 425°. With 3 tablespoons butter, grease an 8-inch skillet with heat resistant handle and tight fitting cover. Gently toss potatoes with salt and pepper. Layer a third of potato slices, circular fashion, around bottom and side of skillet. Dot with butter. Repeat twice.
Beat eggs, sugar, lemon juice, lemon rind and melted butter. Pour into an unbaked pie shell. Bake in a 300° oven until knife comes out clean, about 50 to 60 minutes. Good pie to use up egg yolks after making divinity candy.
Mix lemonade and orange juice according to directions. Add pineapple juice and sugar. Chill. When ready to serve, add ginger ale.
Mix all ingredients well. Pour into pie crust. Bake until firm, 25 to 30 minutes at 325°. Best if served warm with ice cream.
Boil chicken. Remove and dice. Boil spaghetti in the chicken broth (16 oz.). Saute bell pepper and onion in one stick of oleo. Add this mixture to the spaghetti. Add Ro-Tel tomatoes, nacho cheese soup, cream of mushroom soup, Velveeta cheese and chicken. Stir until cheese melts. Bake in casserole dish 15 to 20 minutes at 450°.
Preheat oven to 350°. Mix first 7 ingredients together. Spread very thin in a greased 9 x 13-inch pan. Sprinkle with chopped nuts. Beat egg whites stiff and add brown sugar. Spread over nuts and bake for 30 minutes. Cut into squares while hot. Yield: 24 (2-inch) squares.
Brown chicken breasts to seal in juices. Combine tomato and chile cocktail from concentrate and mushroom soup (this mixture is great as a gravy). Add chicken to the liquid mix. Bring to a boil. Cover and simmer until chicken is done. Serve over a bed of rice.
Saute onion in butter. Add soup, cheese and milk. In separate saucepans cook broccoli and cauliflower according to package directions. Add to mixture, stir and pour into a 2 1/2-quart casserole. Mix together butter and bread crumbs, sprinkle on casserole. Bake, uncovered, at 350° until bubbly. Serves 10.
Peel and dice potatoes. Place in baking dish and cover with dressing. Bake at 350° for 25 minutes or until done.
Roll crackers into crumbs. Add sugar, butter and salt and work together thoroughly. Add milk and egg and then stir in baking powder.
Shred cabbage. Chop onions fine. Combine with 2 tablespoons salt. Let stand 1 hour. Squeeze out liquid. Cover with boiling water and let stand 10 minutes. Drain. Chop apples. Add cabbage, vinegar and sugar. Cover with water. Cook until tender. Fry bacon until crisp. Make roux of bacon and 2 tablespoons flour (until browned). Add 1 cup cabbage liquid. Stir until smooth. Crumble bacon on top.
Brown onion in skillet. Add meat, salt and pepper and fry until done. Add rest of ingredients and simmer 20 minutes. Serve on buns.
Mix cake mix, 1 egg and melted butter; press into a 9 x 13-inch greased pan. Soften the cream cheese. Add sifted powdered sugar. Add 3 beaten eggs. Cream together and pour onto crust. Bake at 350° for 45 minutes or until lightly brown.
Stir the cottage cheese by hand or with mixer until granular. Add the flour, eggs, sugar, cream and almonds. Mix well. Grease a 10-inch fluted pie pan or an 8-inch square baking pan. Pour in the mixture and bake at 350° for 50 to 60 minutes or until a knife inserted into the center comes out clean. Garnish with whipped cream and jelly.
Drain water off vegetables. Then add pimiento, celery, onion and green pepper. In a saucepan bring sugar, pepper, salt, vinegar and oil to a boil. Pour over vegetables. Refrigerate overnight.
Put all into a large bowl, mix well with a spoon. Pour into a greased and floured 10 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Drain pineapple well. Mix with cream cheese, 1 cup chopped nuts, bell pepper, onion, pimento and salt. Form into ball or log and roll in remaining nuts.
Select a firm head of lettuce and remove the center leaving a good shell. Wash and drain the lettuce. After all the water is drained from the lettuce, chop the lettuce from the center very fine and mix with the remaining ingredients. Pack the mixture firmly but carefully into the lettuce shell. Wrap in waxed paper or cheesecloth and chill. Slice and serve with French dressing.
Boil all ingredients together until a firm ball is formed in a cup of cold water. Cool; beat and pour out on a greased pan or platter.
Combine butter and water in a 4-quart Dutch oven; cook over medium heat until butter melts. Add sugar and salt, mixing well. Bring to a boil, stirring constantly. Boil gently until mixture begins to lighten in color. Add 1 cup walnuts; continue cooking, stirring constantly, until candy thermometer registers 298°. Pour syrup mixture into a buttered 15 x 10-inch jellyroll pan, spreading to edges of pan. Cool slightly; mark into 1-inch squares with the sharp edge of a knife. Cool thoroughly. Melt chocolate in top of a double boiler over boiling water. Spread chocolate over fudge; sprinkle with remaining walnuts. Let stand until chocolate is firm. Break into squares. Yield: About 3 pounds.
Mix and let stand to cool first 3 ingredients. Keep 3/4 of crumbs to place on top before baking. Pour molasses mixture into crumbs. Blend well. Bake at 350° in ungreased pan, about 40 minutes. Enjoy!
Prepare apples at least 2 hours before baking. Lay prepared drained apples in pie dish. Combine first 3 ingredients in separate bowl; add beaten egg to form crumbs (if it doesn't crumb add another egg). Top apples with crumbs and drizzle butter on top. Bake 40 minutes at 350°.
Brown and drain sausage. Mix eggs, salt, pepper and cheese in a bowl. Pour sausage-egg mixture into greased casserole dish. Stir and cover. Bake at 375° until fully cooked. Remove from oven; allow to cool. Cut into squares and serve.