HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice onions and put in a greased casserole dish. Sprinkle almonds over onions. Spread soup on top. Add margarine. Sprinkle with corn flakes. Bake at 350° for 1 hour.
Combine apple, celery and nuts. Blend mayonnaise, sugar, lemon juice and salt; fold in whipped cream. Then fold into apple mixture and chill.
Mix well. Roll out in 2 long rolls. Wrap in Saran Wrap and refrigerate 24 hours. The next day, wrap the rolls in aluminum foil, poking holes here and there. Place in a shallow pan with a little water in the bottom and bake at 300° for 50 minutes.
Mix ingredients and place in a casserole. Put melted butter or margarine over mixture with the bread crumbs. Bake at 350° for 30 minutes.
About 50 minutes before serving: In large skillet over medium heat, brown sausage balls, one half at a time, until light golden brown. Drain on paper towels. Pour fat from skillet. Return all balls to skillet. Add catsup, brown sugar, soy sauce, lemon juice and 1/4 cup water. Simmer, covered, 10 minutes, stirring occasionally. Add pineapple chunks. Simmer covered until heated through.
Grease a 9 x 13-inch pan. Sprinkle nuts in bottom of pan. Cut bread dough into small bits and place onto nuts. Melt oleo. Add brown sugar, pudding, milk and cinnamon. Heat just to dissolve. Pour over bread. Let rise to double the size. Bake for 30 to 35 minutes at 350°. Cool for just a couple of minutes, then invert onto plate at once. Pull apart to eat.
Brown meat and drain well. Mix in rest of ingredients until cheese is melted. Spread on bread and quick freeze on cookie sheet in freezer. Store in freezer until ready to use. Cook on cookie sheet at 425° for about 10 minutes or until bread is crispy and cheese is melted.
Mix ingredients and spread in long pan. Put grated cheese on top. Bake at 350° for 30 minutes.
Spray baking dish with Pam. In large bowl, beat eggs and egg whites until foamy. Beat in milk, honey and vanilla. Stir in bread cubes. Pour into baking dish. Bake at 325° for 35 to 40 minutes.
Combine sugar, butter, coconut, walnuts and milk. Shape by teaspoons into small logs or patties. Melt butterscotch and paraffin. Add maple flavoring. Using a fork, dip each log or patty into butterscotch mixture. Yield: 125 pieces.
Mix together 1 cup sugar, eggs and cream cheese. Fold in chocolate chips. In a separate container, mix together flour, 4 cups sugar, cocoa and baking soda. Add water, oil, vinegar and vanilla.
Mix flour, butter and pecans. Pat into large baking pan. Bake at 350° for 15 minutes. Cool.
Mix flour and sugar in a large bowl. Bring to boil in saucepan over medium heat: oleo, water, cocoa and Crisco. Pour over dry ingredients and mix well. Add buttermilk, eggs, soda and vanilla. Mix well. Pour into prepared 13 x 9-inch pan and bake at 350° for 30 minutes. Top with favorite frosting.
Combine all ingredients, except 1 cup of pecans. Mix together well. Shape into ball. Roll in the chopped pecans. Chill good. Serve with crackers.
Resift flour with baking soda and salt into mixing bowl. In another bowl, cream sugars, butter, vanilla and eggs. Add 2 mixtures together and beat 1 minute on mixer or by hand until blended and fluffy. Stir in raisins, chocolate pieces and nuts. Drop from teaspoon in mounds on lightly greased baking sheets. Bake in 375° oven for 10 to 12 minutes or until golden brown. Remove to wire racks to cool. Makes 4 dozen (3-inch) cookies.
Cream butter until very soft, gradually adding 1 cup of the sugar. Stir in flavorings and stir thoroughly. Add cream with remaining sugar, a	little at a time, until it is spreading consistency.
Cook margarine, milk and cocoa 1 minute. Stir and add rest of ingredients. Make into walnut-size balls. Refrigerate. Can be frozen.
Combine flour, salt, soda, baking powder, cinnamon, nutmeg and nuts.
Heat oven to 350°. Beat sugar, shortening, eggs, water and vanilla until creamy. Add combine remaining ingredients; mix well.
Rinse and drain shrimp. In a bowl, mash shrimp and add horseradish and lemon juice. Add enough mayonnaise or Miracle Whip to make a spread. Serve with assorted crackers.
Cut pork in bite-size pieces; dredge with flour and brown in oil. Saute onion, garlic and add to pork. Add tomato, water and green chilies. Simmer 2 to 3 hours. Serve with beans.
Mix first 5 ingredients and spread thin layer of mixture over one side of boiled ham slice with cheese. Roll up each slice in a roll. Cut in 3 chunks. Secure with toothpick. Chill until firm.
Grease a 14 x 2-inch pizza pan. On a flour-dusted surface, roll dough to 16 inch circle. Press into bottom and 1 1/2 inches up sides of pan. Sprinkle with 3 cups of cheese. Crumble sausage over cheese. Top with oregano, fennel seed, tomatoes, mushrooms and remaining cheese. Place in a 500° oven; immediately reduce heat to 400°. Bake 40 to 50 minutes. Remove pizza when golden brown.
Mix first four ingredients in a two quart casserole dish; pour milk until macaroni is covered over. Soak in fridge overnight or at least 5 hours. Bake in a 350° oven for 50-60 minutes or until done. May top with breadcrumbs and butter mixture.
Beat cream cheese until fluffy. Add sugar and beat until smooth. Beat in whipped topping. Bake pie crust. Sprinkle pecans on bottom and let cool. Put 1/2 of the mixture of topping and cream cheese in pie crust, then 1/2 of the blueberries and repeat. Chill 4 hours or overnight.
Mix all together. Pour into greased and floured tube pan. Bake at 350° for 45 minutes to 1 hour.
Beat egg whites with cream of tartar until foamy. Gradually beat in sugars until soft peaks form; beat in vanilla. Fold in cracker crumbs and nuts. Pout into 2 (8-inch) waxed paper-lined cake pans. Bake at 300° for 30 minutes. Cool on racks for 10 minutes. Turn out; remove paper. Cool thoroughly. Just before serving, put the layers together with whipped topping.
Simmer together celery and onion in oil. Add seasoning, mushrooms and olives; bring to a boil. Add 2 cups brown cooked rice and 1 cup peas. Place in greased loaf pan and heat in oven. Do not overcook the peas. Serves 6.
Peel warm eggs and put in jar or Tupperware that has a lid. Pour liquid over eggs. Cover and marinate 2 days before refrigeration. Liquid may be reused by adding more hard-boiled eggs.
Blend all 3 ingredients well. Pour into greased muffin tins (2/3 full). Bake at 425° for about 10 minutes. Makes 6 regular biscuits or 12 to 16 mini ones.
Mix first 8 ingredients well; set aside. Combine next 5 ingredients and mix well. Add flour mixture and blend well. Spray a 9 x 13-inch pan. Pour cake mixture into pan. Bake at 350° for 50 to 60 minutes.
Combine cream cheese, sugar and salt; beat until smooth. Add 1 egg and 1 teaspoon vanilla, beating until combined; spoon into pastry shell. Sprinkle with pecans. Combine 2 eggs, corn syrup, sugar and vanilla; beat well and pour over pecans. Bake at 375° for 35 to 40 minutes or until set.
Mix boiling water, melted shortening and sugar in bowl; cool. In another bowl, mix yeast and egg. Stir flour into first mixture, then add second mixture. Knead for 10 to 20 minutes, then let rest. After rising, knead again. Press out; cut into strips. Dip each strip into melted butter before placing into a round cake pan. Bake at 350° until done.
Stew chicken until tender. Boil spaghetti in chicken broth. Saute onion, pepper and celery in butter until tender. Combine all ingredients and salt and pepper to taste. Simmer. Great to make the day before served!
Mix together with mixer for about 2 minutes. Pour in freezer cups and freeze. Serves 8. Any flavor of pudding can be used.
Combine all dry ingredients (flour, baking soda, salt and sugars) in bowl; cut in shortening until mixture is crumbly. Stir in nuts and chocolate chips. Store in tightly covered container in refrigerator or freezer up to 6 months.
Put rice on bottom of pan. Place chicken on top. Pour over cranberries, onion soup mix and water. Bake, uncovered, at 350° for 1 1/2 hours.
In baking pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring occasionally at 450° for 1 hour or until potatoes are tender. Garnish with chopped parsley. Makes about 8 servings.
For each ice cream sandwich, press 1 slightly rounded tablespoonful of ice cream between 2 cookies. Place in jelly roll pan. Freeze until firm. Melt chips and shortening, stirring occasionally. Let stand 2 minutes. Dip half of each sandwich into chocolate. Place in pan. Freeze until firm. Store wrapped in plastic wrap. Makes 15.
Place shredded lettuce in bottom of dish. Place the remaining ingredients on the lettuce, in the order given. Spread salad dressing on top. Chill 2 or 3 hours.
Pour cranberry juice, lemonade concentrate and apple cider into a 30-cup percolator. Place spices in percolator basket. Perk through complete cycle. Remove basket and stir in rum. If desired, garnish with lemon wedges.
Saute onion and garlic in oil in a large pot. Add your oregano, basil, salt and pepper. Cook for about 1 to 2 minutes. Add beans with 2 cans of water. Bring to a slow boil for about 10 minutes. Add tomatoes and 1 can of water. Cook about 10 to 15 minutes longer. Finally, add your macaroni, cooking until macaroni is al dente. Serve with grated Parmesan cheese and warm Italian bread.
Beat salad oil, sugar and eggs until fluffy. Stir in dry ingredients. Add pumpkin and mix well. Bake at 350° for 40 to 45 minutes, in a greased Bundt pan.
Preheat oven to 300°. Split baguette in half lengthwise. Rub one half with garlic on cut side. Brush with olive oil. Cut garlic side in half again, lengthwise, then into 3/4-inch pieces. Place croutons on cookie sheet, crust side down and bake until golden, 30 minutes or more.
Combine all ingredients; mix well. Pour into a hot greased pan or skillet. Bake in a preheated oven at 400° for about 25 minutes, or until brown.
Cut the ham, cheese, tomatoes, celery and pepper into bite-size pieces. Add to the cold cooked spaghetti. Add the Italian dressing and toss well. Chill well before serving.
In a skillet, brown ground beef. In a large crock-pot, place Velveeta cheese and turn on high. Begin melting cheese, then pour in salsa. When melted smoothly, add ground beef. Turn onto low and simmer for about 2 to 3 hours, stirring occasionally. Serve with tortilla chips.
Put onion soup in bottom of casserole dish. Add meat. Put soup and water over meat. Cook 2 hours at 250° or all day in the crock-pot.
Peel and remove seed from avocados. Dice in small pieces. Sprinkle lemon juice over diced avocados, stirring to make sure all is covered to keep avocados from turning brown. Add picante sauce and softened cream cheese, stirring until well mixed.
Mix broccoli with salad dressing, sugar and vinegar; add cheese and bacon. Toss and let set for 24 hours.
Peel apples and chop (set aside). Pour oil into large mixing bowl; add sugar and eggs and beat well. Sift flour with salt, soda and baking powder. Gradually add flour to creamed mixture. Add vanilla. Gently fold in apples and pecans. Spray tube pan with Pam; pour in batter. Bake at 350° for 1 hour or until done. Remove from pan and drizzle on glaze.
Mix instant pudding following package directions. Add Cool Whip and mix well. Add fruit and mix well. Add marshmallows. Chill and serve.
Press 1/2 of crumbs into a 9 x 13 pan. Add rhubarb mixture and put remaining crumbs over top. Bake 350° for 1 hour.
Dip cookie into milk and place in 9 x 13 pan until the bottom is covered. Put in thin layer of cool whip. Continue layers (2-3) until pan is full. Break 1-2 cookies and sprinkle on top. Chill overnight. Makes a light and easy dessert.
Mix all ingredients together; marinade chicken pieces overnight or at least 4 hours. Bake at 350° for 1 to 1 1/2 hours in marinade. Makes 4 servings.
In large bowl, combine all ingredients, except tomato sauce, until well mixed. Put mixture in loaf pan. Cover with waxed paper and cook at High 15 to 16 minutes. Let stand 5 minutes, covered. Drain off all juice. Put meat loaf on serving plate and cover with tomato sauce. Serves 6.
Mix ingredients. Pour into greased baking dish and crumble corn flakes on top. Bake at 350° for 30 minutes. Serves 6.
Mix oleo, shortening, chocolate and water. Add remaining ingredients. Bake at 350° for 20 minutes on greased cookie sheet. Frost while warm.
Peel and dice potatoes. Put in a microwave-safe dish. Put 2 1/2 cups water and butter over potatoes. Place in microwave for 9 minutes. Check to see if potatoes are soft. May need to microwave longer depending on watts of microwave. When potatoes are soft, place 4 pieces of cheese over potatoes. Microwave 2 1/2 minutes or until cheese is melted. Stir and serve..
Cook macaroni and drain. While hot, drizzle with oil and vinegar. Add onion, seasonings and cheese. Toss well. Mix in rest of ingredients. Chill and serve.
Mix all dry ingredients together first, then add the rest of the ingredients. Bake at 350° for 15 to 18 minutes.
Dissolve lemon jello in boiling water. Cool. Put cream cheese in blender with mango juice and blend. Add mango and blend smooth. Mix with cool jello. Pour in 9 x 13-inch dish. Chill. Serve on lettuce. Garnish with almonds.
Pour 1/2 batter in greased 9 x 13-inch pan (batter includes everything except cinnamon, sugar and chocolate chips). Pour 1/2 of cinnamon and sugar mixture on batter. Sprinkle few chocolate chips. Repeat whole process. Bake at 350° for 40 to 50 minutes.
Place carrots, bacon and onion in baking dish, mix in salt and pepper. Top with butter and brown sugar and bake at 400° for 25 minutes.
Toast macaroons for 4 minutes in 400° oven. Place 1/2 of the macaroons on the bottom of 2 1/2-quart casserole dish. Layer fruit in order given. Top with remaining macaroons. Refrigerate, covered, for 8 hours or overnight. Bake at 400°, uncovered, for 35 to 40 minutes, until mixture bubbles. May be served with ice cream, pound cake or plain.
Boil all ingredients (except nuts) together for 10 to 15 minutes until caramel colored. Pour hot syrup over popped corn and mix well. When cool, break into bite size pieces.
Mix together in a punch bowl. Add about a quart of water. Then put in 1 (32 ounce) can of pineapple juice. Freeze half and then put back in when served.
Use enough crumbs to thicken to properly form cakes. Brown in oil until golden brown on both sides, turning only once.
In a large bowl, mix together the shortening, egg, sugar and molasses. Sift together the flour, baking soda, salt and spices. Add to the shortening mixture. When completely mixed, form into balls the size of walnuts. Place on cookie sheet and bake in a 375° oven for approximately 8 minutes. Remove from oven and while still warm, cover completely with confectioners sugar.
Stir together the flour, brown sugar, nuts and melted butter. Spread in a 13 x 9-inch pan. Bake for 20 minutes at 350°. Stir occasionally. Remove and cool.
Heat oven to 400°. Line muffin pan with paper baking cups. In a medium bowl, combine cereal, milk and molasses. Let stand until cereal is soft (1 to 2 minutes). Add shortening and egg; beat well. Lightly spoon flour into measuring cup, level off. In a large bowl, combine flour, sugar, baking soda and salt; mix well. Stir in raisins. Add cereal mixture all at once, stir just until dry ingredients are moistened. Fill muffin cups 1/2 full for 18 muffins or 3/4 full for 12 muffins. Bake 14 to 18 minutes, or until toothpick inserted in the center comes out clean. Immediately remove from pan.
Mix all ingredients. Pour in pan and spread evenly. Bake for 20 minutes at 300°. Let cool.
Cook onion in butter or oleo over low flame until soft. Add rest of ingredients. Season to taste. Stuff fish.
In a dressing decanter or jar, warm vinegar, then add sugar and salt. Stir until sugar dissolves. Add remaining ingredients in order listed and shake well.
Mix the first 4 ingredients together; cook and drain. Set aside. Add all other ingredients and heat through. Add hamburger mixture; mix and simmer for at least 1 hour.
Spread butter (softened) in bottom of pie plate. Sprinkle 1 1/2 cups coconut. Press in firmly and chill until firm. Put eggs, sugar, juice, cheese and 1 cup coconut in blender. Blend well and pour into prepared pie plate. Bake at 350° for 25 to 30 minutes.
In a saucepan over low heat, combine the sugar, half and half and whipping cream. Heat until mixture is warm, but not hot. Add the flour a spoonful at a time. When mixture is smooth, add nutmeg and ground cloves. Heat over medium heat until mixture is smooth and thickened. Pour into pastry shell. Bake at 325° for 30 to 40 minutes, until set and slightly brown on top.
Combine condensed milk, egg yolks, lime juice and lemon juice; set aside. Beat 1 egg white stiff. Fold into first mixture. Beat 3 remaining egg whites and gradually add sugar and cream of tartar. Put into baked pie shell and bake at 350° until brown.
Blend eggs, sugar, salt, and vanilla. Gradually stir in scalded milk. Pour into pie shell. Sprinkle with nutmeg. Bake in hot oven at 400 for 25 to 30 minutes. Cool on rack and chill in refrigerator.
Mix Bisquick, milk and eggs together for pancake batter. Cook pancakes on preheated griddle. Add chocolate morsels when pouring the batter onto griddle. When pancakes are done, take whipped cream and make a face on surface of pancake. Garnish with chocolate chips.
Clean and cut broiler size chickens in halves. Place in bowl and completely cover with milk for 2 to 3 hours. Drain, but do not wipe chickens. Sprinkle with salt and pepper. Coat with cornflake crumbs. In heavy frypan, heat oil (very hot). Brown chicken quickly. Place on cookie sheet and bake 35 to 50 minutes until tender in 350° oven. Serves 4.
Mix potatoes, milk, sugar, salt, 1/2 stick butter, eggs and vanilla. Pour into casserole dish. Mix brown sugar, flour, 1/2 stick butter and 1 cup milk. Sprinkle on top (topping will be stiff). Bake 45 to 60 minutes at 350°.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine 3 1/2 cups flour and baking powder; gradually add to creamed mixture alternately with lemon extract, beginning and ending with flour mixture. Beat well after each addition. (Batter will be thick.) Dredge pecans and raisins in remaining 1/2 cup flour; stir into batter. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 45 minutes or until cake tests done. Cool in pan 15 minutes. Remove and let cool completely before serving. Yield: one 10-inch cake.
Mash avocados; mix with 1 tablespoon lemon juice, salt and pepper. Mix sour cream and taco seasoning with mayonnaise. Add a small amount of mayonnaise or sour cream to refried beans. Use a large plate and spread layers in order: refried beans, avocado, sour cream and seasoning mix, scallions, tomato, olives and cheese. Use Doritos to scoop and dip.
Spray 9 x 13-inch pan. Spread in pan the stuffing mix. Add chicken broth to moisten well. Mix other ingredients together. Spread on top of stuffing and bake at 350° for approximately 1 hour or top browns good.
To the stock, add the dandelion greens and spinach. Add green onions, garlic, salt and pepper. Cook until greens are tender. Serve in bowls with nutmeg and eggs as garnish. Serves 6.
Add 2 1/2 cups boiling water to Jell-O and 1 cup pineapple juice. Let gel, not solid. Whip in cream cheese and Cool Whip. Fold in pineapple and celery. Chill and serve.
Rub roast with 5-spice powder. In a 4-quart Dutch oven or large heavy skillet, over medium-high, brown meat on all sides in oil. Transfer meat to slow cooker. In remaining oil in Dutch oven, saute onions, sesame seed and garlic for 1 minute. Remove from heat. Add 3/4 cups water, soy sauce and bouillon granules. Stir to loosen browned bits from bottom. Pour mixture over roast in slow cooker. Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours or until tender. Move meat to platter. Skim fat from broth. Pour broth in saucepan. Bring to boil. Meanwhile, in a small bowl, stir 1/3 cup cold water and cornstarch until smooth. Stir in broth. Bring to boil. Stir until thickened. Spoon over carved roast.
Baking Temperature: 350°. Baking Time: 20 to 30 minutes.
Mix ingredients in blender. Melt 1/4 stick butter in large skillet. Pour pancake mixture into skillet. Bake at 375° for 15 to 20 minutes. Cut into sections. Remove. Serve. Sprinkle with powdered sugar and pour syrup over pancake.
Combine rhubarb, sugar and salt in saucepan and cook over low heat until tender. Do not stir or add water as rhubarb makes its own juice. Pieces should stay whole. Then bring mixture quickly to a boil. Remove from heat immediately and add 2 packages of jello. Stir carefully to dissolve. Add cold water, celery and lemon juice. Chill until very thick. Makes about 5 (1/2 cup) molds.
Place skim milk and cottage cheese in blender. Blend on high speed until smooth and creamy, about 4 minutes. Stir in onion soup mix. Cover and refrigerate at least 4 hours. Makes 2 cups.
Fry shrimp in oil in deep frying pan for 1 minute, stirring constantly. Add eggs, salt and pepper. Fry over medium for 5 minutes, stirring constantly. Add the rice and soy sauce. Fry 5 minutes, stirring frequently. Garnish with chopped scallions. Serves 6.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Place sugar, shortening, lemon juice, lemon peel, vanilla and lemon extract in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well. Combine flour, baking soda and salt. Add to shortening mixture. Beat at low speed just until blended.
Steam zucchini until barely tender. Add cubed cheese to drained zucchini. Mix together 2 eggs, flour, milk, baking powder, salt and parsley flakes. Pour mixture over zucchini and cheese. Bake in 350° oven for 30 minutes.
Place flour, baking powder, salt and sugar in mixing bowl. Cut the butter into dry ingredients with pastry blender until mixture resembles coarse cornmeal. Stir in currants and milk until dough leaves sides of bowl. Turn out onto floured surface and pat into 1/2-inch thickness. Place on baking sheet and, cutting almost to bottom, score into 12 wedges with a knife. If desired, brush with milk or sprinkle lightly with cinnamon-sugar. Bake in preheated 400° oven until browned, about 15 minutes. Serve warm with butter, honey or preserves.
Mix together all ingredients except bread. Cut out center of one loaf of bread. Put dip in center. Cut second loaf in cubes and put around first loaf to dip in it. Make dip night before; put dip in bread right before serving.
Brown ground beef and onion together; drain. Mix together with all other ingredients. Place in a 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients and stir just until moistened. Spoon batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour and 5 minutes or until done.
Mix sugar, syrup and water; cook until mixture becomes a soft ball in cold water. Take off heat and beat egg whites into mixture.
Put first 3 ingredients in kettle on the stove and cook until thickened. Stir constantly. After thickened, take off stove and add oleo and vanilla. Stir into mixture and put on cooled angel food cake.
Mix sugar, cornstarch and water. Cook until clear, stirring constantly. Dissolve jello in liquid. Let sit until thick but do not refrigerate. Put berries in pie shell. Let sit 4 to 6 hours. Serve with whipped cream.
Squeeze all of juice from pineapple. Mix with cream cheese. Combine other ingredients (reserving 1 cup pecans) and mix with cheese. Shape into ball and roll in remaining pecans. Serve with crackers.
Cream sugar, shortening and vanilla. Add egg and mix well. Sift together dry ingredients. Add to shortening alternately with sour cream. Stir in dates. Drop from teaspoon on greased cookie sheet. Top each with walnut half. Bake at 400° for ten minutes. Makes 5 dozen.
On wax paper, mix flour and salt; coat steaks in hot oil. Cook steaks until brown on both sides, about 4 minutes. Place steaks on a slice of bread.
Brown beef, onion and chiles in large pan; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Press 5 biscuits over bottom of ungreased 9 x 12-inch pan.