HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy saucepan, mix sugar, flour, salt and cream of tartar. Add milk; bring to a boil over medium heat, stirring constantly to prevent burning. Boil for 8 minutes. Remove from heat. Add remaining ingredients; beat with wooden spoon vigorously until very thick. Pour into a 9-inch pan; cool before cutting into small squares.
Fill your bottles with only distilled water and you have a spray for ironing or bed pillows. Enjoy spring.
Peel and seed the melon. Cut into bite-sized cubes; coat each cube with freshly chopped parsley. Wrap with a strip of Prosciutto; fasten with toothpick. Grind a dusting of black pepper over Prosciutto. Wash the figs and slice in half lengthwise. Follow as for the melon, ending with a dusting of black pepper.
Cut each stalk of celery into 4 pieces. Place peanut butter in small bowl. Add cheese spread. Mix together well. Spread mixture into each celery piece, using butter knife. Arrange 3 or 4 raisins "ants" on peanut butter mixture. Serve right away or cover and store in refrigerator for up to 2 hours.
Heat milk, add shortening or oleo to dissolve; let cool to lukewarm. Add salt, egg yolks (slightly beaten) and sugar. Add all to yeast (which at this time should have risen to a foamy stage). If you place the yeast and liquid in a large bowl, you are ready to add flour a little at a time until all is used up. Work dough either by mixer or hand until it is glossy. Cover and let rise until double in bulk, about an hour. Dough will not be as thick as used in dinner rolls (with some flour you may have to add 1/4 cup more).
Cut butter into dry ingredients in bowl until crumbly. Stir in egg and yogurt until moistened. Spoon into greased muffin cups. Bake at 375° for 20 minutes or until golden brown. Yields 12 muffins. (Use any flavor yogurt for variety.)
Combine sugar, cornstarch and salt in saucepan. Stir in orange juice and water gradually, stirring until smooth. Add orange rind, butter and raisins. Set over high heat and bring to a boil quickly, stirring constantly. Turn down heat and cook gently 3 minutes more, stirring. Remove and cool.
In large bowl, gradually stir soup into milk. Stir in remaining ingredients. Pour into a 2-quart casserole dish. Cover tightly and microwave on High 10 minutes. Stir; cover and microwave on High 10 to 15 minutes. Let set 10 minutes. Serves 4 to 6.
Mix ingredients. Stuff into 6 or 8 green peppers. Put in baking dish with lid. Add one can of tomato sauce and bake at 350° for 1 hour. May be served with Parmesan cheese.
Fry the ground turkey and drain. Mix with tomatoes and corn. Heat on medium-low for about 1/2 hour and serve. Great with corn bread!
Melt caramels in a double boiler with water; add pecans. Stir until mixed thoroughly. Drop onto waxed paper in bite-sized pieces; chill in refrigerator overnight. Melt chocolate candy in double boiler. Dip pieces of chilled candy in chocolate mixture and let dry.
Cream butter and sugar. Add the 4 egg yolks and 2 whites, beaten together. Beat for 2 minutes at medium speed on mixer. Sift flour with soda added. Add flour mixture to first mixture, alternating with the buttermilk. Add vanilla. Fold in 4 stiffly beaten egg whites. Bake in three 9-inch layer pans that have been greased and floured. (I use four 8-inch pans.) Bake in 350° oven for 25 to 30 minutes. Makes 3 large layers or 4 smaller layers.
Heat olive oil in a medium skillet over low heat; stir in onion and garlic; saute 2 minutes (garlic shouldn't brown and onion should still be crunchy). Off heat, add the tuna, lemon juice, parsley, lemon zest, oregano and black pepper. Cook the shells in plenty of boiling salted water 5 minutes. Add the broccoli; cook until pasta is al dente, or firm to the bite, and broccoli is tender, 5 to 7 minutes longer. Remove 1/4 cup of the pasta cooking water and add to the tuna sauce. Drain pasta; toss with tuna mixture and serve at once.
Mix together and store in a covered container. Use 2 to 4 teaspoons per cup or mug.
Microwave until tender the zucchini, squash, onion, green pepper and mushrooms. Spread 1/2 cup pasta sauce over bread. Layer cooked vegetables. Cover with remaining sauce. Top with sliced tomatoes and cheese. Bake at 400° for 8 to 10 minutes.
Mix pork, sausage, onion, eggs, salt and cooked rice and make into meatballs. Lightly rinse sauerkraut; layer sauerkraut, then meatballs alternately until all is used. Add 1 cup water (pouring over all). Bake or preferably cook on top of stove (until water is gone) with a lid. Gravy can be poured over entire dish for added seasoning.
Mix all ingredients in a bowl. Pour into a greased 9 x 12-inch pan. Sprinkle 1 can onion rings on top. Bake at 350° for 55 minutes.
Combine chili sauce and grape jelly in a crock pot. Heat thoroughly, stirring gently often.
For marinade combine first 9 ingredients. Pour over beef; cover and refrigerate for several hours or overnight. Cook beef on a grill, using the marinade as a basting sauce.
Mix yogurt and orange juice concentrate; spoon 2 tablespoons onto each of 4 dessert plates. Arrange 1 sliced kiwi fruit over yogurt mixture on each plate. Heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted. Carefully drizzle chocolate in thin lines over kiwi fruit. Makes 4 servings.
Mix first 4 ingredients and bring to a boil. Let cool. Add oranges and Cool Whip. Mix well; refrigerate.
Preheat oven to 350°. Generously grease and flour pan. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Bake at 350°. Cake is done when toothpick inserted in center comes out clean. Crust will be darker than regular layer cake.
Mix all ingredients together. Work enough flour into dough to be able to roll out with rolling pin. Cut with cutter. Bake on greased cookie sheet at 400° for 6 to 7 minutes.
Place in 8 x 8-inch pan on bottom the chicken and Swiss cheese slices. Spread cream of celery soup and Stove Top stuffing mixed up. Drizzle melted butter over top and bake at 350° for 45 minutes, covered.
Soak and simmer beans. Turn into a bean pot or heavy casserole without draining. Combine salt, brown sugar, molasses and mustard with 1 cup boiling water and pour over beans. Scrape rind of salt pork and cut gashes into fat 1/2-inch apart. Press into the beans leaving only rind exposed. Cover pot and bake in slow oven (250° to 275°) for 6 to 8 hours, adding more water as needed to keep beans moist. Remove cover for last half hour of baking. Makes about 12 servings.
Cook sugar, butter and water for 5 minutes. Add carrots and cook until hot. Serves 6.
Mix beef like meat loaf. Place in a dish. Put soup on top; then add a layer of cut green beans. Add a layer of Tater Tots. You can add onion. Bake at 350° for 45 minutes and serve.
Mix and drop on baking sheet from spoon. Bake at 350° for 15 minutes.
Mix spaghetti, eggs, Parmesan cheese, and butter and press into 10 inch pie plate.
Place a layer of bread crumbs in a greased casserole. Add a layer of chicken, parsley and seasonings. Alternate layers, ending with bread crumbs on top. Beat eggs; add milk and broth. Pour over mixture and bake at 350° for about 45 minutes. Serves 6.
Heat milk and marshmallows in a medium saucepan over low heat, stirring until marshmallows melt. Add gelatin, stir until dissolved. Combine cream cheese, pineapple, and pecans. Stir into gelatin mixture. Let cool completely. Beat whipping cream at medium speed until stiff peaks form. Fold into cream cheese mixture. Spoon into lightly greased dish. Chill 6 hours.
Cook sugar, Karo and water on medium heat to 300°. Remove from heat. Add red food coloring and cinnamon oil. Stir. Pour into 2 buttered 16 x 15 x 1-inch pans. Cool and break into pieces.
Mix together cake mix, margarine and egg. Pat lightly in a 9 x 13-inch pan. Mix together sugar, cream cheese and 2 eggs. Pour over cake mix in pan. Bake for 35 to 40 minutes at 350°. Sprinkle with 1 tablespoon powdered sugar before cake cools.
Place chicken in greased 13 x 9 x 2-inch baking dish. Combine all remaining ingredients except rice; pour over chicken. Bake, covered, at 375° for 1 hour. Uncover and bake 15 minutes longer. Serve over rice. Makes 6 to 8 servings.
Place apples in casserole dish and top with cheese. In separate bowl, mix margarine, flour and sugar. Dabble over apples. Bake at 325° for approximately 40 minutes or until dough is brown.
Pressure cook chicken and bone. Heat soups together with one can water and the green chilies. Stuff each tortilla with chicken, soup mixture and cheese. Pour remaining soup mixture and cheese over enchiladas. Makes 2 (11 x 7 x 2-inch) baking dishes. Heat in warm 300° oven until cheese is melted.
In greased 9 x 13-inch dish, combine the first 4 ingredients, but use only 1 cup cheese. Blend soup and 3/4 cup milk; pour over other ingredients. Bake, covered, in a 400° oven for 15 minutes.
In blender, combine berries, milk, yogurt and orange juice concentrate; blend smooth and pour into a tall glass. Slip a whole berry on the lip of the glass and you have a pretty as well as a nutritious drink.
Place peaches in an 8 x 12-inch or 10-inch square baking dish and sprinkle with lemon juice. Combine flour, sugar, salt and egg until lumpy. Spread this mixture over the peaches. Pour melted butter over the top. Bake at 375° for 30 to 35 minutes. Makes 8 to 10 servings.
Mix cocoa, sugar and flour in a skillet. Stir in milk or water. Cook on medium heat until mixture thickens, stirring constantly.
Mix rice, soups and butter together. Place in casserole dish. Drain broccoli and place over this mixture. Spread jar of Cheez Whiz over broccoli and bake at 325° for 10 minutes.
Cook apples, then run through colander. Add rest of ingredients. Put in oven and cook done to thickness of your liking. Put in jars and seal.
Combine first three (3) ingredients and spread in 9 x 13-inch pan. Combine remaining ingredients. Beat until smooth and spread on top. Bake at 325° for 35 to 40 minutes until lightly brown. Sprinkle with extra powdered sugar and cut into squares.
Blend first 5 items together well and pour in a 8 1/2 x 12-inch pan. Sprinkle yellow cake mix over top, then add chopped nuts over top. Dribble melted butter over the top. Bake 50 minutes in 350° oven.
Sprinkle jello on cottage cheese. Add drained pineapple. Fold in Cool Whip. Can be served immediately or refrigerated.
Heat oven to 375°. Peel large firm bananas; cut lengthwise in half. Place halves, cut side down, in greased baking dish. Brush with lemon juice. Sprinkle each half with 1/2 teaspoon grated lemon peel and 1/2 teaspoon brown sugar. Drizzle with 1/2 teaspoon melted butter. Bake 20 minutes. Serve warm, plain or with ice cream.
Brown ground beef and onion. Drain off fat. Add all ingredients. Simmer on top of stove for 15 to 20 minutes.
Preheat the oven to 400°. Spray a roasting pan 3 times to coat with the vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend. Prick the potatoes several times with the tines of a fork and add them to the bowl. Toss to coat the potatoes evenly. Pour the coated potatoes into the prepared roasting pan, leaving a little space between them. Bake for about 45 minutes to 1 hour, until the potatoes are fork-tender.
Combine first 4 ingredients in large pan. Bring to boil 3 minutes. Remove from heat; add other ingredients and mix well. Drop on wax paper by spoonfuls.
Cream all ingredients (except preserves) in the order in which they are listed. Remove 3/4 cup of mix and reserve for topping. Pat batter into a greased 9 x 13-inch pan. Bake at 350° for 15 minutes, or until a small brown edge forms. Remove from oven and spread with 8 ounces apricot preserves. Sprinkle with the reserved topping. Return to oven for 25 minutes. It is done when bubbly and brown. Cut into bars.
Combine both cans of corn. Add the egg to the corn. Add the cream cheese. Add the cornbread mix. Pour into two greased 9-inch pie pans. Pour melted butter over. Bake 45 minutes at 350°.
Mix together the cream cheese, powdered sugar and butter, then set aside. Blend together boxes of pudding, milk and Cool Whip. Add both mixtures together.
Boil sugar and water until sugar is dissolved. Cool and add apricot brandy, almond extract and vodka. This can be darkened by adding food coloring (3 drops green, 9 drops red and 12 drops yellow). Comes out like a sable brown color. Serve over ice or in cream.
Slice potatoes. Layer bacon, potatoes and onion along with salt and pepper. Cook in oven at 400° for 30 to 40 minutes.
Heat soup and cream cheese until well blended. Mix gelatine with water. Add to first mixture. Add remaining ingredients and mix well. Pour in mold and let set overnight. Serve with your favorite raw vegetables or crackers.
Mix salad dressing, cheese, parsley and milk in large bowl. Add remaining ingredients; toss lightly. Refrigerate.
Mix and pour over seasoned, browned ribs or chicken and simmer until sauce is thick.
Mix sugar, cocoa, margarine and milk in saucepan. Cook over medium heat until margarine is melted. Remove from heat; beat in peanut butter. Add vanilla and oatmeal. Drop by teaspoon on wax paper. Let stand until firm.
Preheat oven to 450°. Wrap bread sticks with bacon strips in peppermint-stripe fashion. Roll in cheese and bake until golden brown.
Heat oven to 350°. Melt margarine and stir in cocoa, sugar, eggs and vanilla. Stir in remaining ingredients. Spread in a greased square pan (8 x 8 x 2-inch). Bake for 20 to 25 minutes.
Mix the sugar, salt, vinegar, oil, celery seed and dry mustard. Bring ingredients to a boil and pour over the cabbage, pepper and onion. Let stand at least 6 hours. Keep in refrigerator after it cools. Delicious after staying in refrigerator overnight.
Preheat oven to 350°. In medium skillet, brown ground beef and onion; drain. Stir in salsa, tomato paste and cumin. Mix into ground beef mixture. Mix together well. Press meat mixture into buttered 9-inch baking dish. Prepare corn muffin mix according to package directions; stir in cheese. Spoon over meat mixture. Bake 25 to 30 minutes or until topping is cooked through and lightly browned.
Wash small cucumbers. Pack in glass gallon jar. Put as many as possible in jar. Using a thin cloth, place spices and salt in middle and tie with string or thread. Place this in middle of jar, while packing cucumbers. Cover with vinegar. Put lid on tightly. Let stand 6 weeks. Remove vinegar and spices. Slice cucumbers, layering with sugar until all is used. Let sit, stirring until sugar is melted. Leave overnight. Place pickles in jars.
Pour boiling water over dates and let cool. Cream together shortening, soda, sugar and beaten eggs. Add dates and water. Mix as for muffins with flour and salt. Add vanilla and nuts. Grease and flour Number 303 cans. Fill 2/3 full of mixture and bake at 375° for 60 minutes or until done.
Cook hamburger well and drain. Chop onion and green pepper. Mix all ingredients together with meat. Bake for 30 minutes in 350° oven. Remove and let cool.
Cream the shortening and sugar; add the beaten eggs. Add the sifted dry ingredients and mix well. Add vanilla. Mold into a loaf and let stand in icebox for 24 hours. Slice and bake in 375° oven.
Grease 9 x 13-inch baking dish. Combine oatmeal, 1 1/2 cups flour, brown sugar and salt; mix well. Stir in margarine; mix until well blended. Set 1 cup aside to be used later. Press remaining into bottom of greased pan. Bake 10 minutes, or until light brown. Cool 10 minutes. Top with nuts and chocolate chips.
Wash and core peppers; mix other ingredients and fill peppers. Cover and bake 1 1/2 hours at 325°. These can be wrapped and frozen. Just reheat to serve. This mixture can be used as a casserole. Also, just leave off 7 of the peppers and chop one and add to other mixture and in casserole bake for 2 hours at 325° or until done.
Melt almond bark in double boiler. Add chocolate chips; stir until melted. Add peanut butter and nuts. Mix well. Drop from spoon onto waxed paper. This will be soft but hardens quickly if put in refrigerator. Makes about 60 pieces.
Combine all ingredients but nuts in pan. Stir together over medium heat. Bring to boil, simmer until forms ball (drop in water). Takes about 15 minutes. Then remove from heat and stir in nuts. Turn out on wax paper or cookie sheet. Rapidly separate with 2 forks. Cool. Eat. You can't stop, they are so good.
Put mayonnaise in mixing bowl. Add salad oil, a few drops at a time, beating constantly. Blend in well the half & half, garlic, oregano, worcestershire sauce. Add salt and pepper to taste.
Mix all ingredients together and pour into unbaked pie shells. Bake at 350° until done. Makes 2 pies.
Shred cheese and set 1/2 cup aside. Chop 3 or 4 onions. Mix all ingredients together and sprinkle the 1/2 cup of saved cheese on top. Bake at 350° about 20 minutes or until it bubbles.
Cook margarine and brown sugar until syrupy in saucepan. Add to Cheerios, unsalted peanuts and broken pecans. Mix all together well. Grease large cookie sheet. Spread mixture on cookie sheet. Bake at 350° for 15 minutes. Oil another large cookie sheet and pour mixture immediately onto it. Cool at room temperature. Store in airtight container.
Clean celery and separate branches. Blend together the softened cream cheese with the Roquefort cheese. Add mayonnaise to make the mixture of spreading consistency and season with a dash of Worcestershire sauce. Fill the branches of celery with cheese mixture. Press branches back into the original form of the stalk. Roll in waxed paper and chill overnight in refrigerator. Just before serving, slice celery crosswise forming pinwheels. Arrange pinwheels on crisp lettuce for serving.
Wash and dry chicory and/or red leaf lettuce. Slice cucumbers, sliver peppers, chop onions, chop celery, halve mushrooms and tear parsley. Mix and chill. Just before serving, add salt to taste and a pinch of sugar. Dress with oil and vinegar sauce. Mix thoroughly. Garnish with olives, Feta cheese and radishes.
In mixing bowl, cream shortening and sugar. Add egg and beat well. Stir in zucchini; set aside. Combine flour, baking soda, spices, baking powder and salt. Add to zucchini mixture and stir until thoroughly combined. Stir in raisins. Drop by rounded teaspoonfuls 2-inches apart on greased cookie sheets. Bake at 375° until golden brown for 12 to 15 minutes. Cool in pans for 2 minutes before removing to wire rack. Cookies are cake like. Makes 3 dozen.
Mix chicken, soup, potatoes, peas and carrots, spices and enough potato water to make right sauce consistency. (You may also use white sauce or thicken vegetable water with flour and milk.) Spread in 13 x 9-inch pan. Mix last 3 ingredients and pour thin batter over top. Bake in 450° oven until batter is cooked.
Use only pink Hawaiian punch. Triple the recipe and it will serve 200 or more. Mix one recipe at a time.
Mix the cream cheese, milk and pie filling mix together until smooth and creamy. Pour into the baked pie shell. Refrigerate for 2 hours before serving.
Beat cheese, sugar and milk until blended and smooth. Fold in orange juice, Cool Whip and vanilla. Store in refrigerator. Makes 2 cups. Use as dip for fresh fruit, pretzel sticks, cake squares, cookies. etc. Contains about 6 calories per teaspoon.
Put flour in bowl or dish or pan with salt and pepper added to flour, or you can put right on liver. Put skillet on stove with oil and bacon in it. Fry bacon for about 5 minutes, then take out or leave in. Put floured liver in skillet and fry until brown on both sides, turning often. After browned, slice up onion on liver and pour water on. Cover and let cook about 20 minutes on low heat. Serve, it's so good. (The bacon cuts the taste of the liver.)
Crumble 60 Ritz crackers and combine with 1/2 stick butter (melted). Save 1 cup for topping. Place rest in 9 x 13-inch pan and press down with fork. Mix milk with instant vanilla pudding. Add butter pecan softened ice cream to pudding, then spread over crackers.
Combine dry ingredients, mixing well. Dip chicken in milk and dredge in flour mixture. Heat one inch of oil in electric skillet to 325°. Add chicken and fry 5 minutes on each side. Drain on paper towels. Makes 2 dozen nuggets.
Mix dry ingredients; stir in melted margarine and vanilla. Combine eggs and milk; whisk lightly. Combine both mixtures with carrots. Pour into a greased baking dish. Cook in oven for 45 minutes at 350°. Remove from oven and cover with topping.
Beat egg in shallow bowl. In second bowl, mix bread crumbs and sesame seed. Dip fillets into egg, then coat with crumb mixture. Heat oil in skillet. Cook fish on medium heat until golden on both sides (turning once), about 5 minutes.
Combine flour, soda and salt; set aside. Beat together the oleo and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour mix and mix well. Stir in oats and both kinds of chips. Drop by tablespoon on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cook cranberries in water. When soft add sugar and cook over slow heat for 5 minutes. Pour boiling mixture over Jell-O, stir until dissolved. Chill, when partially set add celery, nuts and apple.
Place first four ingredients in 8 x 11-inch pan. Mix remaining ingredients and pour over pineapple mixture. Bake at 350" for 45 minutes.
Rinse pork chops. Place in bag along with flour, salt and pepper. Coat well. Place enough olive oil to cover bottom of frying pan. Fry 20 minutes on each side on medium-high heat. Turn down to low and simmer for 10 minutes.
Bring Karo syrup and sugar to a boil. Remove from heat. Add peanut butter. Stir until blended together. Stir in the cornflakes. Keeping hands moist, roll into balls. Place on wax paper to set.
Combine first 3 ingredients in medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla extract and sugar. Add cereal; mix lightly until well coated. Spread in 13 x 9 x 2-inch SilverStone pan (or lightly greased pan). Chill until firm. Cut into squares. Yield: 48 squares.
Brown roast in cooking oil. Remove roast and add flour, making thick paste. Add water, A.1. steak and Worcestershire sauce. Place meat in liquid and cover. Cook on top of stove for 3 to 4 hours or until meat is tender. Water may be added as needed.
Heat oven to 375°. Separate both cans of dough into 16 triangles. Cut each triangle lengthwise into thirds. Place sausage on shortest side of each triangle. Roll up each, starting at short side of triangle and rolling to opposite point. Place on ungreased cookie sheets. Bake at 375° for 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Serve warm.
Preheat oven to 350°. Beat oil and sugar together. Add eggs and beat until creamy. Sift flour, salt, cinnamon and baking soda. Stir into batter. Add remaining ingredients and stir to blend. Turn into buttered and floured 9-inch tube pan. Bake for 1 hour and 15 minutes or until done. Cool before turning out.
Spray a 9 x 13-inch	Pyrex dish with Pam. Line dish with white bread, torn in small pieces. Brown 1 pound of sausage with mushrooms. Pour this over bread. Beat the eggs; add milk, cheese, salt and pepper.	Pour this over layer of sausage and mushrooms.	Cover with foil and put in refrigerator overnight. Bake for 45 minutes to 1 hour until middle looks done.	Bake at 350°.
Bake cookie dough until done in pizza pan. Let cool. Combine cream cheese, powdered sugar and vanilla. Spread on top of baked, cooled cookie dough. Add pineapple and other fruits. Refrigerate until ready to serve.
Melt margarine in skillet. Run sheets matzah under cold water. Mix eggs in bowl. Add onion powder, salt and pepper. Soak broken matzah sheets in eggs for 5 minutes. Pour egg/matzah mixture into heated skillet. Cook over medium/high. Serve immediately. Salt and pepper to taste or syrup.
Boil spaghetti until done. Brown hamburger, onion and bell pepper and drain. Add Ro-Tel, Mexican corn and tomato soup. Cook until boiling. Add spaghetti to the mixture and mix well. Then place cheese slices on top to cover the mixture. Let melt.
Preheat oven to 350°. Grease 3-quart dish. Brown beef and drain fat. Add salsa, cumin and salt. Simmer until thick and all liquid is absorbed. Place mixture in dish and top with onions, 2 cups cheese, beans, olives and remaining 1 cup cheese. Bake 30 minutes. Spoon onto lettuce and top with tomato. Serve tortilla chips.