HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 3 ingredients. Roll into ball.	Roll in chopped pecans and refrigerate.
Chop cabbage and carrots very fine. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; beat until smooth. Add cabbage and carrots. Refrigerate 2 hours.
Mix all ingredients together with mixer. Pour into 9-inch shells (mixture will be loose). Bake at 350° for 45 minutes. Makes 2 pies.
Saute onions, mushrooms in butter or oil; do not drain. Add enough stuffing to onion/mushroom mixture to fill four chicken breast. Cover one side of each breast with mixture and roll or fold over. Fasten with toothpicks. Place in baking dish. Add cream of chicken soup. Sprinkle with paprika and parsley. Bake at 350 degrees for 1 hour.
With a pastry blender, blend together flour, brown sugar and softened margarine. Reserve 1 cup of this mixture for topping. To the remainder, add applesauce, egg, salt, cinnamon and soda mixture. Mix together and pour into a buttered 9 x 13-inch pan. Into the reserved cup of mixture, add coconut, chopped pecans and chocolate chips. Sprinkle over cake and bake at 325° for 50 to 60 minutes. Cool and cut into squares to serve.
Saute chopped seasonings in 1 block butter. Add lemon juice. Process Rotel in food processor. Add Rotel, mushrooms and soup. Add 5 cups water. Place peeled shrimp or crawfish in pot with 1 block butter and saute until firm. Add to mixture and cook on medium heat. Mix 1/2 cup cornstarch in 1 cup water. Add to etouffee. Cook 30 minutes more. Serve hot over rice.
Measure 8 cups flour, keeping 1 cup of this separate because you won't need too much of the 8th cup. Scald milk; remove from heat and add the shortening, sugar and salt. Stir until shortening is melted and sugar is dissolved. Pour milk mixture into mixing bowl and cool to lukewarm. While this is cooling, dissolve yeast in lukewarm water and add a scant tablespoon sugar to it.* Add beaten eggs to milk mixture, then add the yeast mixture. Blend well, then add the 7 cups flour, beating well after each addition so dough will be smooth. You'll be able to use all 7 cups and possibly a little bit of the 8th, before you'll be able to knead the dough without having it stick. Dough should be soft, so use just enough flour to keep it from sticking. Knead raisins into dough and continue kneading for 6 to 8 minutes, until smooth and you can see air bubbles break on the surface.
Drain fruit cocktail. Combine cream cheese and sugar. Thin with small amount of the juice from cocktail. Fold in fruit. Spread in ice cube tray and put into freezer for several hours. Cut into squares and serve on lettuce. This keeps very well and may be made several days in advance.
Mix all together. Should be very pliable and easy to work with. Roll out to size of pie pan. This recipe will make 5 single crusts. Also use for miniature (small cupcake tins) quiches, or other hors d'oeuvres.
Beat cream cheese until soft; add 1 can condensed milk and fold in medium carton of Cool Whip. Layer in large glass bowl: cake, sauce and strawberries. Finish with sauce on top. Decorate with strawberries.
Mix well the butter, powdered sugar and peanut butter; form into balls. Chill. Mix the chips and paraffin in double boiler. Dip balls in chocolate; leave enough not covered so it looks like a buckeye.
Beat softened cream cheese with margarine. Mix pudding with milk. Add Cool Whip. Put foil or wax paper on bottom of pan. Layer cookies and pudding. (Last layer should be cookies.) Sprinkle with gummy worms if you wish.
Allow cheese and oleo to warm to room temperature. Sift flour, salt and baking powder. Mix with hands, the oleo and cheese. Add Tabasco sauce, cayenne and flour; mix well. Press in cookie press or chill	and roll out thin and cut in shapes. Bake on ungreased	cookie	sheet at 300° for 10 minutes. Lower oven to 225° and cook until crisp (about 10 minutes). Makes about 120 Cheese Straws.
Mix all ingredients. Bake at 350 degrees for 1 hour 10 minutes.
Heat oven to 400°. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls and place on ungreased cookie sheet. Bake 10 to 12 minutes or until set, but not brown. While warm, roll in powdered sugar. Cool and roll in sugar again.
Cream shortening, sugar and eggs. Mix and sift flour, baking powder and salt. Add alternately with milk. Flavor as desired. You can use lemon. Bake in loaf or angel food pan. Bake at 380° to 400° for 20 to 45 minutes.
Slice tomatoes about 1/4-inch thick. Beat egg in a small mixing bowl until light and fluffy. Set aside. Combine corn meal, seasoning and pepper on a sheet of aluminum foil or waxed paper. Dip tomato slices in egg. Coat with cornmeal mixture. Heat oil and margarine in a large skillet. Fry slices until golden brown on both sides. Remove from pan. Drain on paper towels. Serve immediately. Makes 4 to 6 servings.
Cook squash and onion 5 minutes in preheated water; drain well. Combine soup and sour cream. Fold into drained squash and onion. Melt oleo and combine with stuffing mix. Spread 1/2 of stuffing in bottom of greased casserole dish. Spoon in squash and onion, then top with rest of stuffing. Bake at 350° for 25 to 30 minutes. Serves 6.
Cream the cream cheese, egg, 1/8 cup sugar and vanilla (mixture will be a little lumpy). Set aside. Cut crust off bread and roll out to flatten. Spread cream cheese mixture onto bread liberally and roll jelly roll style. Roll each roll in the melted butter and then in a mixture of 1 cup sugar and 2 teaspoons cinnamon. Place on cookie sheet and freeze. When frozen, take out of freezer and slice into slices and refreeze. Bake at 350° for 15 minutes and serve hot (if thawed, bake for 10 minutes).
Cook the first 3 ingredients until soft ball (234° to 240°). Beat until creamy and thick. Add nuts, if desired. Pour out into buttered pan. Stir until sugar dissolves, then no more. Cool; cut into squares.
Plunge peaches into boiling water to blanch for 45 seconds. Remove and run under cold water. Skins will slip off easily. Slice into sections. Place the peaches and 6 tablespoons sugar in blender. Blend or process until pureed. Combine flour with all dry ingredients, except remaining sugar. Cream sugar and shortening. Add eggs, one at a time, mixing well. Add peach puree, nuts and vanilla, stir well. Add dry ingredients, mix well. Spoon batter into 2 well-greased and floured loaf pans (9 x 5 x 3-inch). Bake at 325° for 1 hour or until toothpick comes out clean.
Combine sugar, corn syrup, salt and peanuts in glass baking dish; mix well. Microwave on Medium-high for 8 minutes or until light brown, turning dish once. Add butter and vanilla; mix well. Microwave for 2 1/2 minutes longer or to 300° on candy thermometer (hard crack stage). Stir in soda. Pour on buttered baking sheet. Cool. Break into pieces. Store in airtight container. Yield: 1 pound.
Dampen roast slightly and sprinkle with meat tenderizer and lightly with seasoned salt and garlic salt. In Pyrex dish, marinate in liquid smoke and Worcestershire sauce. Cover with foil and refrigerate overnight. Bake 5 to 6 hours at 250° for medium size roast.
Beat eggs with milk and salt. Pour over bread cubes and toss. Heat margarine in skillet. Add bread-egg mix. Fry, turning occasionally, until browned. Serve with butter and syrup.
Slice potatoes thin. Arrange in layers in buttered casserole dish alternating with soup diluted with milk and ending with soup. Bake at 350° for about 45 minutes or until done.
Grate cheese. Combine all ingredients until it forms a ball. Cut into 3/8-inch strips after rolling out dough. Bake at 350° for 20 to 25 minutes. Cool on a rack.
Toss raw chicken with vinegar. Sprinkle generously with seasoned salt and pepper. Place on colander on a plate and and let chill in refrigerator for at least 1 hour. When ready to fry, heat oil (approximately 1-inch) in deep frying pan (you could use a deep fryer). Do not let smoke. Shake chicken in flour and shake off excess. Carefully place in hot oil, skin side up, and fry over medium heat until golden brown. Turn occasionally. Chicken is done when juices run clear.
Roll graham crackers out with a rolling pin. Mix in pan with raisins and nuts. Put the can of milk and marshmallows in double boiler. Melt marshmallows and stir up with milk. Pour this mixture into pan of ingredients. Mix well. Turn some out on powdered sugared doughboard with wax paper on it. Work into a roll about 3 inches in diameter and about 7 or 8 inches long. Work and pat it with powdered sugar, then wrap each roll in separate wax paper. Makes about 8 rolls. Keep in refrigerator for a couple of days before using.
Bake in a 9 x 13-inch pan at 350°, stirring occasionally until slightly browned. Reserve a few crumbs for top. Press crust into pan.
Beat eggs until fluffy. Add salt, sugar, milk and flour. Beat until smooth. Drop pancake sized thin coatings of batter onto a hot, well-greased griddle. Brown slowly on both sides. Spread evenly with marmalade or cottage cheese. Roll up and drizzle with melted butter. Serve warm. Serves 6.
Combine all beans in a large casserole. Brown beef and 1 onion in skillet. Add to casserole. Chop the other onion raw into mixture. Combine ketchup, brown sugar, water and Worcestershire sauce. Mix into casserole. Cover with bacon strips. Bake, uncovered, in a 350° oven for 1 hour.
Heat oven to 400°. Grease cookie sheet. Mix Parmesan cheese and basil. Cut cheese round horizontally into 2 layers. Spread basil mixture evenly over cut surface. Reassemble cheese round. Roll puff pastry into rectangle 15 x 9-inches on lightly floured surface. Cut out 2 circles, 8 1/2 x 6-inches. Place 8 1/2-inch circle on cookie sheet. Place cheese in center. Place 6-inch circle on top and press gently around edge and seal. Cut decorations from remaining pastry, if desired. Moisten with water to attach. Bake about 25 minutes or until golden brown. Cool on wire rack 30 minutes before serving.
Saute onion and garlic in oil. Stir in tomato and basil. Cook 20 minutes until thick.
Alternate cabbage and thinly sliced onions. Top with 7/8 cup sugar. Do not stir. Bring to a boil the vinegar, salad oil and seasonings. Pour over cabbage and let stand covered for 4 to 6 hours to cool, then refrigerate 24 hours. Will keep for 2 to 3 weeks.
Soften cream cheese at room temperature for awhile, then mix together with dates and form into a ball. Serve with crackers of your choice.
Boil chicken (you may not want to add salt to your water because the soup mix is plenty salty; add pepper, if desired). When chicken is done, remove from broth and debone. Meanwhile, cook the soup mix and vegetables in the chicken broth about 10 minutes. Add the chicken. Serve with crackers or cornbread.
Cook noodles until tender in 1 1/2-quarts boiling water to which 1 1/2 teaspoons salt have been added. Lightly brown onion in oleo. Add ground beef and cook slowly until brown. Blend in flour; add cooked noodles. Add Veg-All, including liquid, tomatoes, salt and pepper. Pour into a greased baking dish. Bake 20 to 30 minutes. May top with cheese.
Mix Jell-O, cornstarch, Equal, and water in a small saucepan. Cook over low heat until clear and thick. Let cool. Place strawberries in pie shell and pour mixture over berries. Let chill in refrigerator for at least 2 hours. Serve with cool whip on top.
Combine flour, baking powder and salt. In separate bowl, beat eggs; add sugar gradually, then add vanilla. Heat milk and butter or margarine over medium heat until scalding. Beat into egg mixture; add combined dry ingredients quickly. Bake for approximately 30 minutes at 350° in greased and floured cake pans.
Prepare linguine according to package directions; drain. Heat oil in large skillet over medium heat. Add bell pepper and garlic; cook 6 minutes or just until tender. Add shrimp, lemon juice, crushed red pepper, salt and black pepper; cook 10 minutes or until shrimp is pink and opaque. Sprinkle with parsley. Add shrimp mixture to cooked linguine in large bowl and toss well. Serve immediately.
Slowly melt butter in microwave on defrost. Stir in cocoa until well mixed. Add milk and sugar; mix well. Do the following 4 times: Set mixture in microwave; cook for 1 minute and 11 seconds, mixing well between each session. Remove from microwave and stir in vanilla and peanut butter until the peanut butter is well blended. Stir in oatmeal and allow the mixture to set 5 minutes. Spoon onto wax paper and allow to harden for at least 1 hour (if you can!).
In large bowl, mix thoroughly 1/2 cup of tomato soup, beef, onion soup mix, bread crumbs, celery and egg.
Preheat oven to 400°. Grease a large pie plate. Sprinkle bacon, cheese and onion in plate. Beat remaining ingredients until smooth. (Blender: 15 seconds; or 1 minute beaters.) Pour into plate. Bake until knife comes out clean. Cool 5 minutes before cutting.
Heat oven to 400°. Mix 1 1/2 cups of sugar, margarine, shortening and eggs in a large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough by rounded teaspoonfuls into balls. Mix 3 tablespoons sugar and the cinnamon; roll balls in mixture. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet. Makes about 6 dozen cookies.
Beat sugar, juice, egg yolks and lemon peel together. Cook in double boiler until thick. Cool. Beat egg whites and fold into mixture. Put into pie crust and bake at 350° until slightly brown. Serve with whipped cream on top.
Sift flour, baking powder, soda, salt and spices. Add sugar, eggs and applesauce. Beat until well blended. Stir in oats, raisins and oil. Spoon into greased 9 x 5-inch loaf pan. Bake 1 hour in 350° oven. Remove from pan immediately and cool. Slices better the second day.
Mix sugar and cocoa together thoroughly. Add remaining ingredients and mix. Pour into 9-inch unbaked pie shell. Bake for 50 to 60 minutes.
Put all ingredients in frying pan. Stir constantly. Don't burn. Mixture will cook down and crystallize onto the nuts. As soon as liquid is gone, put nuts on greased cookie sheet.
Combine all ingredients together. Blend approximately 2 cups at a time in blender until blended thoroughly. Store in an airtight container. Stir 2 to 3 heaping teaspoonfuls into a boiling cup of water.
Drain pineapple, reserving juice. Combine pineapple, cream cheese, onion, green pepper, pecans and seasoned salt in bowl; mix well. Add enough pineapple juice to make of desired consistency. Serve with chips or crackers. Yield: 96 servings.
Boil quail or chicken until tender. Debone and break into pieces. Mix with other ingredients. Bake in covered dish at 350° for 1 hour.
Mix jello with boiling water. Place in refrigerator until it begins to set, then add remaining ingredients. Place in refrigerator and let it set until firm. This makes a large salad. Serve on lettuce leaf with a scoop of Cool Whip and a cherry on top. Can be used as a dessert this way.
Combine softened cream cheese and taco seasoning. Blend well. Fold in picante and optional veggies. Give mixture a short squirt of lemon juice. Mix well and chill. Best if chilled at least 1 hour before serving.
Cream butter and sugar; add eggs. Combine food coloring, cocoa and vanilla. Stir into cream mixture. Mix flour, salt and buttermilk. Add to creamed mixture. Combine soda and vinegar; ad to creamed mixture. Mix well. Pour into 3 (9-inch) round pans. Bake at 350° for 30 minutes.
Dissolve yeast in 1/2 cup warm water. Put into large glass jar. Add flour, sugar and remaining water. Mix well. Loosely cover. Let stand in warm place for 3 to 5 days. Feed every 7 days with 1/4 cup sugar, 1 cup milk, 1 cup flour. Do not use until 24 hours after feeding or else before you feed it. Always keep at least 1 cup to feed so it will stay live.
In a pot, cook onion and bell pepper in oleo. Cut fire off. Add all other ingredients. Mix well and pour in buttered dish. Put grated cheese and paprika on top. Bake at 350° for 30 or 35 minutes.
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into foil lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 pounds.
Combine all ingredients except spaghetti and Parmesan in a large soup kettle. Bring to a boil; reduce heat and simmer, covered, for about 50 minutes. Add the 1 cup of cooked pasta and simmer 10 minutes more. Serve sprinkled with Parmesan cheese.
Mix all ingredients except ginger ale and cherries. Chill. Add ginger ale and cherries when ready to serve.
Combine all ingredients and heat until cheese is melted. Serve with tortilla chips or potato chips. Can be made in microwave.
Cook broccoli according to package directions. Cook onions in butter. Add flour, salt and pepper, stirring until smooth. Gradually add chicken broth, stirring well, until thick. Stir in broccoli, chicken and mushrooms until heated through. Stir in sour cream until heated through. Serve over noodles.
Mix dry ingredients well in bowl. Add buttermilk, oil and eggs. Mix well again. Store in refrigerator as long as 6 weeks. Fill muffin tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Sprinkle chicken pieces with pepper and salt to taste. Melt butter (or oil) in a skillet and brown the chicken, skin side down. When golden, turn the pieces and brown other side. Sprinkle with shallots and parsley. Arrange lemon slices over the chicken. Cover and cook 5 minutes. Pour off fat and add wine. Cover and cook 15 minutes or until tender. Serve with juices and fluffy rice.
Simmer tomatoes, oil, basil, garlic, salt and pepper; cook 20 minutes. Heat oven to 350°. Saute broccoli, zucchini and mushrooms. Season with nutmeg and pepper. In large bowl, combine Ricotta cheese and vegetables; mix well. Spoon 1 cup pasta sauce evenly on bottom of 13 x 9-inch baking dish. Fill shells with vegetables and cheese mixture. Arrange over sauce in dish. Spoon remaining sauce over shells. Bake, covered, 45 minutes and uncovered 10 minutes until bubbly and serve.
Soften the cream cheese and spread into glass pie dish. Spread warm chili on top of the cream cheese. Top with grated Cheddar cheese, olives, tomatoes, peppers, sour cream of salsa. Serve with tortilla chips or crackers.
Cream the cheese and sour cream together; spread over baked pie shell. Prepare strawberries. Place 1 cup of strawberries in a saucepan with the water and simmer for 5 minutes. Combine sugar and cornstarch; mix with cooked berries, stirring constantly. Cook until syrup is clear and thick. Add lemon juice and cool. Put rest of uncooked berries on top of cheese. Pour cooked strawberries and syrup on top of strawberries. Chill and serve with ice cream or Cool Whip.
Blend tomatoes with juice in blender; pour in a large pan. Add sugar and celery. Turn on low heat and begin to simmer.
Put cream of tartar in egg whites and beat until stiff. Also add 1/2 cup sugar last.
Scald milk; add bread that has been broken into crumbs. Soak 5 minutes. Add melted oleo, salt and sugar. Mix and then add slightly beaten eggs, vanilla, spice and floured raisins. Mix well.
Combine all ingredients in saucepan over low heat. Heat until well blended. Good for chicken or pork.
Cook macaroni and onion until tender. Stir in tablespoon of margarine and flour. Cook on low heat and stir in milk. Cook until bubbly and thick. Add cheese and stir until melted.
Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan (if have more than 4 cups, discard any extra; if less, add water to equal 4 cups). Add sugar and mix well. Boil, uncovered, for 5 minutes. Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Pour into half-pint jars or freezer containers, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath or store in the freezer. Serve with toast or biscuits. Yield: about 10 half-pints.
Combine sugar and corn syrup in a Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to boil. Remove from heat and add peanut butter, stirring until smooth. Gradually stir in cereal and peanuts. Stir in chocolate mini morsels. Press mixture into a lightly greased 15 x 10 x 1-inch jelly roll pan. Let cool and cut into 1 1/2-inch squares. Yields 5 dozen.
In a medium skillet, cook ground meat until brown. Remove and drain. In a large bowl, combine ground beef, tortilla chips, Mozzarella cheese, Cheddar cheese, and salad greens. Toss with salad dressing and serve.
Brown ham and onion in bacon drippings in a skillet. Add uncooked spaghetti and tomatoes. Cook until done. Place cheese over the mix and let melt. When melted, mix together and serve right from the skillet.
Take pork and chuck roast and cut in large pieces. Brown in oil or salt side (which has been melted down) with salt, pepper, onion, garlic and parsley. After thoroughly browned, add tomatoes and tomato paste. Cook slowly for 3 or 4 hours.
Grease baking sheets lightly. Start oven 10 minutes before baking at 375°. Sift flour; measure and re-sift 4 times with next 3 ingredients. Cream butter and shortening until smooth; stir in flavorings. Then add sugar in 2 or 3 portions, creaming well. Beat in egg until fluffy, then stir in flour mixture and the cream alternately in 2 or 3 portions, mixing just until smooth after each. Roll out on a floured pastry cloth about 3/16-inch thick. Cut out with a 2 1/2-inch cutter or decorated cutters. Place on prepared sheet and bake 13 to 15 minutes. Remove from pan to rack immediately.
Cover raisins and soda with 3 cups boiling water. Cover and let stand overnight. The next day, mix raisins with all other ingredients. Bake at 325° for 1 hour. Reduce heat to 300° for 1/2 hour or until toothpick comes out clean. This makes 2 tube pan cakes.
Salt and pepper meat. Work oil into meat and fry in hot skillet until done. Drain off oil; add onion, scallion, garlic and saute until vegetables have cooked down, then add tomatoes. Cook until all liquid has evaporated and sauce has formed. Serve on buns or on flour tortillas.
Dissolve yeast in 1/4 cup warm water. Stir in broth and molasses. Add 1 cup all-purpose flour, the whole wheat flour, cracked wheat, cornmeal, dry milk, garlic and 2 teaspoons salt. Mix well.
Dissolve Jell-O in boiling water. Add salt and onion. Chill until partially set. Whip until foamy. Add remaining ingredients and beat well. Pour into mold and refrigerate.
Cream margarine and sugar well. Beat eggs and add to first mixture. Add bananas, milk and vanilla. Add dry ingredients and mix well. Pour into 2 medium size loaf pans. Be sure to grease pans well. Bake at 350° for 50 to 60 minutes.
Soak squash, peppers, onion and pimentos in ice water for 1 hour. Bring to boil vinegar, sugar and spices. Drain squash and other ingredients. Add in vinegar mixture and bring to a boil. Place in jars and seal.
Heat all ingredients together, except clear jel and the little amount of cold water. Mix clear jel and cold water together. Mix them; add to the blueberry mixture and continue cooking until thickened. Pour into unbaked pie shell. Add top sheet of dough and bake at 425° until done.
In medium roasting pan, put 2 cans fruit pie filling. Cover evenly with 2 boxes cake mix. Dot with 1/2 cup soft margarine. Bake in oven at 375° for 30 minutes.
Stir together flour, cinnamon, nutmeg, soda, salt and baking powder. Set aside. Beat together sugar, oil, egg and zucchini. Add lemon peel; mix well. Stir flour mixture into zucchini mixture. Fold in nutmeats.
In a mixing bowl, cut butter into cake mix as for pastry dough. Set aside 1 cup. Pat remaining crumbs onto the bottom and 1/2-inch up the sides of a greased 9 x 13 baking pan. Spread pie filling over crust. Combine walnuts with remaining crumb mixture; sprinkle over top. Bake at 350° for 30 to 35 minutes. Serve warm with whipped cream or ice cream.