HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cornstarch, nutmeg, salt and sugar. Gradually stir in water; cook until clear, stirring once in a while. Stir in lemon juice and brandy. Cook potatoes; peel and slice into 1/4 to 1/2-inch slices. Place in buttered shallow casserole dish; cover with sauce. Cover casserole dish; bake at 375° for 30 minutes, basting once in a while. Sprinkle with mini marshmallows, then broil.
In bowl, mix flour, brown sugar, oatmeal and butter. Press 3/4 of mixture into bottom of 9 x 9-inch pan. Cover with rhubarb. In saucepan, mix all remaining ingredients. Cook over medium heat, stirring constantly until thickened. Pour over the rhubarb. Sprinkle remaining flour/oatmeal mixture on top. Bake at 350° for 45 to 60 minutes until bubbly and brown. Cool. Yields 12 servings.
Base chicken with mixture of 1/4 cup flour, pepper and salt (optional). In a heavy skillet, fry chicken in margarine until brown; set aside. Fry okra, tomato and onion in the same pan with the margarine used to cook the chicken. Set vegetables aside and reserve 2 tablespoons of fat from pan. In about a 6-quart kettle, add 1/4 flour to the reserved cooking fat, stirring constantly over low heat until light brown, not burnt. Add water, pepper and vegetables. Stir a few minutes. Add fried chicken. Cook for about 1 hour or until chicken is tender and coming apart.
Mix Jell-O with 1 1/2 cups boiling water; set aside. Mix and bake cake as directed on package. While hot, prick all over cake with fork. Pour Jell-O over cake, then soda pop. Refrigerate until cool. Mix pudding as directed; spread over cake. When set up, frost with Cool Whip and refrigerate.
Combine first 6 ingredients. Spoon into prepared pie shell. Cover with top crust; crimp edges to seal. Slit top crust and brush with egg (if desired). Bake at 375° for 40 to 45 minutes. Cool 10 minutes before serving.
Melt margarine. Pour over sugar and peanut butter. Mix thoroughly. Shape into acorn size balls. Place on cookie sheet. Freeze an hour or overnight. Melt chocolate with shaved paraffin in double boiler. Do not have water boiling. Use toothpick and dip 3/4 of the ball into chocolate. This gives the appearance of a Buckeye. Store in container in refrigerator. Will keep for months.
Combine all ingredients with exception of the apples. Place 1/2 apples in 10-inch deep dish pie plate or 9 x 13-inch casserole which may or may not be lined with a bottom crust. Sprinkle with 1/2 of the sugar mixture, top with remaining apples, then the remaining sugar mixture. Dot with butter. Add top crust and dot with butter. Make slits in crust to allow steam to escape. Bake at 425° for 40 to 50 minutes.
Mix peanut butter, butter, vanilla and sugar together with hands. Roll into small balls. Put on wax paper. Melt chocolate chips and shortening together. Dip ball 1/2 down into mixture and place on wax paper. Refrigerate until chocolate is hard. Store in airtight container. Makes about 5 dozen.
Notch a large square out of the top of each potato. Mix the remaining ingredients and spoon into the potatoes. Replace the notch. Cover with aluminum foil and bake for 1 hour at 425°.
Combine cheese, butter and sugar. Combine flour, salt and blend into cheese mixture. Shape dough into small balls. Place on baking sheet. Press pecan halves into each ball and flatten slightly. Bake at 350° for 12 to 15 minutes or until slightly browned. Makes 100 wafers.
In a large bowl cream together peanut butter, butter and sugar until smooth. Beat in egg. Stir in flour until dough is stiff. Shape into balls, place on lightly greased cookie sheet. Bake at 350° for 8 - 10 minutes.
Brown beef with onion and green pepper. Add catsup, vinegar and sugar. Mix and bring to a simmer.
In a large roaster half full of water, bring the crab boil, lemon halves, Tabasco and salt to a boil. Add the new potatoes and onions and boil until the potatoes are tender. Add corn. When corn is tender, add the shrimp. The shrimp are ready when they turn pink. This will take only a few minutes after the water has come to a full boil again. Drain and serve. Yields 10 servings. Preparation time is 45 minutes.
Preheat oven to 350°. In medium bowl, mix flour, brown sugar and oleo until crumbly. Stir in oats; mix well and remove 1 1/2 cups for later. Press rest into buttered 15 x 10-inch jellyroll pan. Bake 10 minutes. While this is baking, mix softened cheese and sugar until fluffy. Add eggs, then milk and vanilla, last lemon juice. Beat well. Pour over baked crust and sprinkle reserved mixture over top. Bake 30 minutes. Cool and cut into 40 squares. Any left? Put in refrigerator.
Brown sausage according to package directions. Drain. In small saucepan, mix together a small amount of grape jelly with the cornstarch. Blend well. Add remaining jelly and catsup. Cook over medium heat, stirring constantly, until mixture thickens slightly and begins to boil. Continue to cook and stir one minute. Pour into serving dish; add sausages and stir to coat. Serve with wooden picks.
Pour in pot the cranberry juice, pineapple juice and water. In basket, put sugars and cinnamon. Perk as usual.
Melt margarine. Add brown sugar; stir until well mixed. Allow to cool. Add eggs, one at a time. Add vanilla, then dry ingredients and nuts. Bake in a 10 x 15-inch pan at 350° for about 25 to 30 minutes.
Scald milk. Put in bowl and add hot water. Beat eggs and add. Add honey, molasses, salt and oil. Mix in flour well and let set 2 hours.
Mix all ingredients in a large bowl and let stand for 10 minutes. Cover burgers with a brown gravy mix (or bread crumbs), mash spoonfuls into heated skillet, using vegetable oil.
Mix together oil, vinegar, parsley, salt, pepper, sugar and lemon juice in a large bowl. Add mushrooms and garlic clove; toss lightly. Cover and refrigerate for hours or days. Remove garlic clove and serve on toothpick.
Beat eggs in mixer well. Add sugar, Crisco and margarine. Mix well.	Add all dry ingredients, then add vanilla. Measure out with ice cream dipper or large spoon onto cookie sheet. Take glass and press each dipper full down. (Be sure and dip	bottom of glass into some sugar before pressing the dough down.)
Cook shells per directions; drain and set aside. Lightly cover bottom of 9 x 13 baking pan (dish) with spaghetti sauce. Set remaining aside. Combine next 8 ingredients. Mix well and stuff shells with 2 tablespoons cheese mixture. Arrange in dish. Spoon rest of sauce over shells. Sprinkle with Parmesan cheese. Cover; bake at 350° for 30 to 40 minutes. (Goes well with fresh tossed salad, crusty garlic bread and cold sweet iced tea.) Enjoy.
Mix all together and bake at 350° for 30 minutes in 8 x 8-inch square pan.
Grease 9 x 13-inch pan. Pour in frozen hash browns. Mix soup, milk, sour cream and onions. Pour over potatoes, don't stir! Pour 1 stick melted oleo over this; don't stir! Sprinkle with cheese. Bake 45 minutes to 1 hour at 375°.
Boil, rinse and drain macaroni. Add your chopped onion and green pepper to macaroni. Add mustard, celery seed, pimentos, relish, sugar and mayonnaise. Stir well until all ingredients are mixed thoroughly. The boiled eggs may be wedged or sliced and used as garnishes or they may be chopped and mixed with the other ingredients. Salt and pepper are optional. Chill or refrigerate overnight. Enjoy.
Cut shortening into flour. Beat remaining ingredients together and stir all together. This make three single 10-inch pie crusts.
Cook broccoli in chicken broth until tender. Add ham. Mix flour with small amount of milk until dissolved, then add remaining milk. Slowly add milk mixture to broccoli and ham over a low heat. Stir often. As mixture begins to thicken, add cheese that has been sliced into several small chunks. Stir over low heat until cheese is melted.
Heat all ingredients except Fritos, cheese, hominy and onions. After they have boiled, add the hominy and onions and bake in a baking dish at 350° for 30 minutes. Take out of oven before the last 10 minutes and add Fritos and cheese. Return to oven for last ten minutes.
Crumble ground beef in a 2-quart casserole; add onions, green peppers, and cook 8 minutes in microwave oven on High. Drain. Add other ingredients except buns. Cook covered for 15 minutes. Spoon onto bottom half of toasted hamburger buns; cover with top half.
Cream the sugar and butter. Add eggs, mixing well. Alternate flour and milk, mixing well. Add vanilla. Pour into greased pans (two or three 9-inch pans). Bake at 350° for 20 to 25 minutes or until done.
Combine dry ingredients in a separate bowl. Combine beaten eggs and vanilla. Add pumpkin and mix well. Add dry ingredients, carrots and raisins.
Brown and drain beef. Combine beef, onions, cheese, oregano, cumin, garlic salt and chilies. Place a spoonful of the meat mixture on each won ton wrapper and follow package directions for folding and sealing. Deep fry 1 1/2 minutes or until golden. Drain on paper towels. Serve warm. Yield: 6 dozen appetizers.
Bake ziti noodles according to package directions. Drain well. Mix liberally with Italian seasoning. Mix in spaghetti sauce, using 1/2 jar. Turn into 8 or 9-inch baking dish. Sprinkle generously with Parmesan cheese. Top with Mozzarella cheese. Bake, covered, at 375° for 30 to 35 minutes or until hot and bubbly. Serve with meatballs in the remaining sauce.
Crumble graham crackers. Melt butter and pour over crackers. Beat whipping cream until very stiff. Add sugar and cream cheese. Mix well. Put on top of crackers and butter. Put pie filling on top of whipping cream mixture. Store in fridge.
Brown 1/2 onion with hamburger; cut up rest of onion and bell pepper. Cook with beans. Mix all ingredients. Bake at 400° for 30 minutes.
Preheat oven to 400°. Line cookie sheet with aluminum foil. Next, place layer of crackers. In medium saucepan over medium heat, bring brown sugar and butter to boil. Boil exactly 3 minutes, stirring constantly. Pour and spread over crackers. Bake 5 minutes. Remove and spread chocolate chips. Break up peanut butter brittle and cover chocolate layer. Freeze until hard. Remove aluminum foil and break up.
Combine all ingredients in large bowl. Beat well with spoon. Bake in 2 well-greased and floured loaf pans at 350° for 1 hour.
Simmer onion, celery and carrots in 1 cup of stock for 10 minutes. Add remaining stock, tomato juice and potatoes; cook 5 minutes. Add remaining ingredients and simmer 30 minutes. Serve hot. Makes 10 servings.
Simmer raisins in water for 10 minutes. Set aside to cool. Mix shortening, sugar and egg. Stir in cooled raisins and water.
Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onions and garlic. Cook 1 minute or until onions are tender. Gradually add broth. Add potatoes and next 3 ingredients. Bring to a boil. Cover. Reduce heat and simmer 15 minutes, stirring occasionally or until potatoes are tender. Stir in milk and heat thoroughly.
Place chipped beef on bottom of greased casserole dish. Wrap breasts in bacon. Put 1 chicken breast on top of each chipped beef slice. Mix soup and sour cream. Pour mixture over chicken. Do not salt. Cook for 3 hours at 300°. Cover for the first hour. May also be cooked at 350° for 1 1/2 hours. Good served with rice or over toast. Delicious!
Rinse sarde very good. Clean bones, etc. Cover with olive oil and add spices. Can be served cold or lightly fried. Add crushed pepper to taste (optional).
Heat soup in pan and add gelatin. (Make sure gelatin is dissolved.) Cool and then add sour cream and mayonnaise. Fold in remaining ingredients.
Flatten biscuits in bottom of a greased 9 x 13-inch pan. Brown meat and drain. Add tomato sauce and 1/2 can of water. Add taco mix. Cut up onion and green pepper; add to meat mixture. Cook 10 minutes on low until thickened. Spread over biscuits and sprinkle cheese over top. Bake at 375° for 25 minutes, uncovered.
Combine vegetables, soup, 1/2 cup Swiss cheese, sour cream, pepper, pimentos and half of the onion rings. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions and bake, uncovered, 5 minutes.
Brown meat and onions; drain off fat. Add rest of ingredients and simmer for 10 to 15 minutes.
In a saucepan heat butter and both sugars. Add remaining ingredients and mix. Pour into a greased (Pam) and floured 9x13x2 pyrex baking dish.	Bake in 325° oven for 45 minutes or until done. Cool for 10 minutes. Dust top with powdered sugar and cut into squares. Serve warm plain or with vanilla ice-cream.	Also good the next day or so. Serves 24. (Bake a little longer if too soft in the center.)
Cream sugars and shortening. Add eggs, one at a time, and mix. Sift together flour, soda, baking powder and salt. Add sifted flour mixture, oats, raisins and vanilla to creamed mixture. Mix well. Shape into balls. Place on greased cookie sheet. Bake at 325°. Cook until light brown. Makes 6 to 7 dozen.
Heat milk and marshmallows. Stir until melted. Crush crackers. Mix with fruit and nuts. Pour milk mixture in and mix well. Pack well in dish. Press with fingers. Refrigerate.
Hints: Separate popped corn from seeds. Don't overcook. As it starts cooling, it will stick together.
Peel potatoes. Cut into thick slices and cook with onion. Drain water when potatoes are done. Mix with electric mixer and add 1/2 cup margarine, cream cheese, sour cream, egg, salt and pepper. Place into a greased 2-quart baking dish. Dot with margarine. Refrigerate until ready to use. Bake at 350° for 30 to 35 minutes, until hot. Garnish with paprika.
Boil chicken, onion, carrot, celery and bouillon cubes in water to cover until chicken test tender. Remove chicken from broth. Cool.
Preheat oven to 350°. Generously grease bottom of 9 x 5 x 3-inch loaf pan. Stir all ingredients in pan with fork until moistened. Beat vigorously for 1 minute.
Dissolve yeast in 1/2 cup warm water in a large mixing bowl. Stir in honey, shortening, salt, warm water and whole wheat flour. Mix until smooth. Add enough all-purpose flour to make dough easy to handle.
Parboil peppers 5 minutes. Sprinkle inside of peppers with salt.
Preheat oven to 300°. Combine margarine, crumbs and sugar. Pat firmly on bottom of buttered spring-form pan.
Heat orange juice to dissolve cherry jello. While hot, dissolve the unflavored gelatin (which has been softened in 2 tablespoons water). Add all other ingredients and mix well. Pour into salad mold or 8-inch square dish and refrigerate.
Spread sauerkraut in buttered 9 x 12-inch casserole dish. Cover with the tomatoes and juice and sprinkle the brown sugar on top. Arrange the bacon on top and bake at 300° for 2 hours. Remove from oven and cut bacon in pieces and stir back into mixture. Bake 1 hour. Add water so mixture does not dry out. Serves 8.
Combine ingredients, except buttermilk and oil, adding enough buttermilk to make a stiff batter. Drop by spoonful into hot oil to brown. Delicious with fried fish.
Thoroughly cream shortening, sugar and oleo. Add well beaten eggs and mix. Add dry ingredients and pecans. Drop from teaspoon onto a greased cookie sheet, about 2 inches apart. Bake at 350° for 12 to 15 minutes.
Stir instant pudding with milk. Drain fruit cocktail. Mix pudding and fruit together. Add yogurt and whipped topping. Add food coloring and marshmallows, if desired. Chill for 2 hours.
Cream the margarine, peanut butter and sugar in bowl. Add Rice Krispies and shape into balls. Melt paraffin and chocolate chips in double boiler. Roll balls in chocolate and pull out with tongs. Cool on wax paper. (Great for parties!)
Measure out 2 cups of fruit juice (1 cup of each). Add to pudding; bring to a boil. Add fruit and chill. Add raisins or bananas, if desired.
Mix flour, egg, paprika, salt and pepper in a bowl. Add milk until thin. Dip chicken in mixture. Pan or deep-fry.
Beat 2 tablespoons sugar and egg yolks together. Beat the condensed milk into egg mixture. Add lime juice and food coloring and stir. Pour into prebaked pie shell. Whip egg whites and 3 tablespoons sugar together, adding the sugar gradually. Spread over the pie and place in 350° oven to brown the top.
Precook spinach and drain well. Mix in remaining ingredients. Chill. Roll into 1 inch balls and freeze on cookie sheet. Place in plastic bags when thoroughly frozen. Bake 15 minutes in 350° oven. Yield: 6 dozen.
Spread coconut and pecans on bottom of a greased 9 x 13-inch pan. Mix cake according to directions. Pour over coconut and pecans. Cream sugar and cream cheese together. Spread over cake mix and bake at 350° for 35 to 40 minutes.
Cook the raisins and prunes in the water until done. Add the fruit juice. Boil 1 minute. Add the tapioca or rice and cook until clear or done. Remove from heat and add the sugar and sliced lemon. Serve when cold.
Using Martha White self-rising meal, follow directions on the package for corn bread, adding 6 eggs. Bake. When bread is done, crumble and add other ingredients. Stir. Add chicken broth and leave the mixture lumpy. Add chicken, if desired. Cook in 3-quart casserole dish until vegetables are done and brown on top.
Boil potatoes in jackets; peel and slice. Mix with half of the onion and parsley. Fry half of onion in bacon fat. Add flour and stir until smooth. Add sugar, vinegar and water. Bring to boil, stirring constantly. Mix while adding potatoes; season with salt and pepper.
Mix first 5 ingredients in large pan. Cook, stirring constantly until it forms a soft ball in cold water. Remove from heat, beat until cool and add vanilla and pecans. Drop by teaspoon on wax paper to harden.
Mix all ingredients well. Drop by spoon onto cookie sheet and bake 8 to 10 minutes at 350°.
Sprinkle salt over squash and onions. Let stand 1 hr. Combine remaining ingreds. in large saucepan and bring to boil. When boiling pour over squash and onions. Return mixture to pan and bring to a boil. Pack in jars and seal. Yield 4 pints.
Cut the spareribs into serving pieces and place in a baking pan. Combine remaining ingredients and pour over the spareribs. Cover. Bake at 350° until meat of spareribs is tender, turning once. Makes 6 servings.
Heat until bubbly. Put in ovensafe dish and top with Bisquick biscuits. Bake according to directions on Bisquick box for biscuits (450° for 10 minutes).
Cream sugars and shortening. Add eggs and peanut butter; beat well. Sift together the flour, baking soda and salt. Add to creamed mixture and mix well. Stir in oats. Shape into 1-inch balls. Place on cookie sheet and press with fork tines. Bake at 350° for 8 to 10 minutes.
Cook the broccoli in 1/2 cup of water. Add the butter and the onion. Cook until onion is done. Mix in the Cheez Whiz and the undiluted mushroom soup, then the raw rice. Mix well and put into casserole dish. Bake at 350° for 1 hour or until rice is done.
Drain pineapple, reserving 3/4 cup syrup. Melt margarine in ovenproof pan (such as an iron skillet). Blend in the brown sugar. Remove from heat. Arrange pineapple in mixture. Place a cherry in the middle of each pineapple hole. Prepare cake according to directions, replacing milk with pineapple syrup. Pour batter over pineapple. Bake in 350° oven for 45 to 50 minutes until cake tests done. Cool 5 minutes. Invert onto serving plate. Serve warm. Serves 8.
Mix all ingredients. All measurements are approximate and should be to taste but there should be more brown sugar than catsup. Pour in large baking pan and top with bacon strips. Cook at 350° for 1 hour. May place in crock-pot for easier transportation.
Blend crackers until fine crumbs form. Melt margarine and combine with crackers until crumbs form ball. Press mixture into 9-inch pie plate. Refrigerate 1 hour. Place cantaloupe in blender and blend for 30 seconds. Swirl mixture through ice cream. Firmly pack ice cream into crust. Cover. Freeze several hours or until firm.
Cook broccoli according to the directions; pour off excess water; set aside. In the top of double boiler, melt cheese with mushroom soup while onions and celery are being sauteed in margarine. Combine these two mixtures along with mushrooms and water chestnuts. Into a large greased casserole dish, pour broccoli; then the above mixture and top with Ritz crackers. Bake in 350° oven until brown and bubbly. Makes 10 to 12 servings.
Combine chocolate chips, oleo and corn syrup in medium size saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Pour over Krispies. Mix well. Pour in greased square pan. Cool and cut in 1 1/2-inch squares. Store in refrigerator.
In a large pan, combine chicken, water, onion slices, celery, salt and pepper. Simmer, covered, 2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; return broth to pan. Add tomatoes, carrots, onion and bouillon cubes. Simmer, covered, for 30 minutes or until the carrots are tender. When chicken is cool enough to handle, remove bones and skin. Cube chicken and add to broth along with zucchini. Cover and simmer 10 to 15 minutes longer. Just before serving, garnish with avocado slices. This is a wonderfully fresh soup and very hearty, too!
Mix all the vegetables together in a very large bowl. You'll need stirring room. Mix dressing, vinegar, sugar and water together. Pour over vegetables and stir well. Refrigerate and serve the next day. Best made a day ahead so all the flavors mingle.
Mix fruit, pudding and coconut. Add Cool Whip, then marshmallows. Chill overnight.
Cook ham bits in 1 to 2 cups water until falling apart (10 minutes). While the ham is cooking in the bottom of a good size pot, wash the kale. Remove curly, leafy parts of kale from stems and wash. Add to pot with cooking ham pieces and cook until kale is soft. Add the 2 cans of beans and cook, covered, until the beans are soft (some begin to break apart).
Brown ground beef and drain. Add all ingredients into large pot and heat on low for 20 minutes.
Preheat oven to 375°. Coat a 9 x 13 baking dish with cooking spray. Place chicken halves in single layer in baking dish. Sprinkle with seasonings. In large bowl, combine stuffing mix, corn, water and butter. Mix well. Spoon over chicken. In same bowl, combine soup, milk and parsley. Mix well. Pour over chicken. Cover with foil and bake 35 minutes. Uncover and bake 30 more minutes or until stuffing is golden brown.
Chop shrimp fine in blender. Melt cheese and butter in microwave until it blends smoothly. Add shrimp, garlic, onion and Accent. Whisk until well blended. Pour into shallow dish and chill. Serve at room temperature on crackers or veggies.
Combine fat, flour, milk and salt; cook until thickened. Arrange alternate layers of potatoes and sauce in greased casserole dish. Cover with buttered bread crumbs. Bake, uncovered, at 350° for 1 hour. Makes 6 servings.
Put all ingredients into crock-pot and stir together well. Cover and cook on low for 7 to 10 hours. Very good with cornbread.
Mix together the mushroom soup, cream of chicken soup, sour cream and water; set aside. Crush crackers and mix with melted butter; set aside 1 cup. Press remaining cracker crumbs on bottom of a 13 x 9-inch baking dish. Cook chicken with bouillon cube. Add cut up, cooked chicken to soup mixture. Spread over crumbs in baking dish. Add remaining crumbs on top. Bake at 350° for 35 minutes.
Brown ground beef and drain. Chop lettuce, onion, bell peppers and tomatoes. Add lettuce, onion, bell pepper, tomatoes, ground beef, kidney beans and cheese in a large container. Right before serving, add Doritos and pour over Good Seasons Italian dressing. Mix well. Serve.
Melt butter and chocolate; remove from heat and add sugar and eggs. Beat well and add flour, salt and baking powder. Add vanilla and nuts. Pour in buttered 13 x 9 x 2-inch pan. Bake 25 minutes at 325°.
Saute pepper and mushrooms. Add flour and cook until thick. Add chicken and sour cream. Cook until butter comes to the top. Add remaining ingredients. Serve over rice.
Blend all ingredients until smooth. You can substitute 1/2 c. pineapple juice for nectar.
Blend sugar, flour and salt. Add to melted butter. Add lemon juice and lemon rind. Mix well. Add egg yolks and milk; stir well. Fold in egg whites. Pour into buttered custard cups. Place in pan of hot water. Bake at 350° for 30 to 45 minutes until lightly brown on top. Remove from pan. Cool and refrigerate.