HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend together first 5 ingredients. Stir in crabmeat. Spread on English muffin quarters. Freeze 30 minutes. Bake or broil in 500° oven or until brown, about 8 to 10 minutes.
Over medium flame, brown flour with butter lightly for about 8 to 10 minutes, stirring occasionally to avoid scorching. Add milk gradually, stirring constantly. Cook 20 minutes, stirring occasionally. When it begins to bubble, remove immediately from flame. Beat eggs well for 5 to 7 minutes. Add to mixture along with cheese. Mix thoroughly. Season to taste.
Blend all ingredients. Make into balls the size of a cookie with thumb. Fill thumb impressions with preserves, jam, jelly or cherry (red or green). Bake at 350° for 10 to 12 minutes.
Soften the cream cheese. Add remaining ingredients to cream cheese. Mix well and shape into ball. Sprinkle with salt and roll in more chopped pecans.
Beat all together. Drop by spoonfuls. Bake in a 350° oven until brown. Before baking, sprinkle each cookie lightly with sugar. Before serving, sprinkle with powdered sugar.
Heat oven to 375°. In a 10-inch skillet, cook zucchini and onion in margarine until tender (about 10 minutes). Stir in parsley and other seasonings. In a large bowl, blend eggs and cheese; stir in vegetable mixture. Separate dough in 8 triangles; place in an ungreased 11-inch quiche pan or 10-inch pie pan. Spread crust with mustard. Pour vegetable mixture evenly over crust. Bake at 375° for 18 to 20 minutes or until done.
Combine punch and ginger ale. Add pineapple, orange slices and cherries. Refrigerate. Real good!
Mix sugar, syrup and water in small saucepan. Cover tightly, heat over medium heat until mixture boils vigorously. Uncover, boil rapidly, without stirring, to 242° on candy thermometer (or until small amount spins a 6 to 8-inch thread when dropped from a spoon).
Mix ingredients together. Roll into one-inch balls. Dip in melted chocolate. (Dipping chocolate can be purchased at most large food stores or bake shops.)
Chop onion, garlic and peppers very finely. They can be put through the blender or food processor with the cilantro. Add the tomatoes and lemon juice; mash with a fork for a chunky salsa. Use more or less tomato juice for a dipping consistency.
Put carrots into an 8-inch square glass baking dish. Mix reserved pineapple juice, brown sugar and salt. Pour over carrots. Cover with plastic wrap. Cook 5 minutes on High. Add pineapple to carrots; mix well. Cook covered 10 to 15 minutes on High. Stir 3 times. Mix cold water and cornstarch until smooth. Stir into carrot mixture. Cook uncovered 3 minutes at High. Makes 6 servings.
Mix all ingredients together. Put in 1 1/2-quart casserole dish. Bake at 325° for about 45 minutes.
Soak cucumbers in water and lime for 24 hours. Rinse and soak in clear water 3 hours. Put in vinegar, sugar and salt. Put in bag celery seed, cloves and pickle spices.	Let cucumbers stand in this overnight. Next morning, cook for 30 minutes and can.
Bring sugar, margarine and milk to boil. Stir 5 minutes over medium heat. Take off heat. Add marshmallows, vanilla and peanut butter. Pour into greased 9 x 13-inch pan. Cool at room temperature. Cut into squares.
Melt the butter in 2 skillets. Mix eggs and milk; salt and pepper to taste. Scramble eggs.
Slice cake in half. Mix rest of ingredients. Spread in between cake layers and on top. Keep in refrigerator.
Boil potatoes with jackets on, about 23 minutes, with bay leaves and salt. Grate coarsely; set aside.
Clean and remove stems and slice a thin slice off the bottom of cap. Chop stems and saute in butter. Add the bread crumbs, cooking sherry, basil, parsley, walnuts and cheese. Stuff mushroom caps and bake for 20 minutes at 350° or until mushrooms are soft.
Mix in order given. Roll into balls and flatten with a glass dipped in sugar or colored sugar. Bake at 350° for 10 or 11 minutes. Watch because they burn easily.
Beat together Eagle Brand milk and lemon juice. Add pineapple, Cool Whip topping and 1 cup of pecans. Mix well. This will fill the 2 graham cracker crusts. Freeze. Set out shortly before serving time and allow to soften enough to cut. May be returned to the freezer. Yield: 2 (8-inch) pies.
Mix together vinegar and sugar. Drain dill pickles and slice thin, then add sugar and vinegar mixture. Put back in jar. Refrigerate. Stir next 2 or 3 days.
Heat oven to 350°. Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg (or substitute) and vanilla. Add combined oats, flour and baking soda; mix well. Cover and chill 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of glass dipped in sugar, press into 1/4-inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack; cool completely. Melt chocolate pieces as package directs. Stir in shortening, mixing until smooth. Top each cookie with 1/2 teaspoon melted chocolate; sprinkle with chopped peanuts. Chill until set. Store, tightly covered. Makes about 6 dozen.
Saute garlic in margarine in a small saucepan until tender. Stir in cornstarch, salt and pepper. Add milk, stirring well. Cook over medium heat, stirring constantly, 2 minutes or until mixture is thickened and bubbly. Remove sauce from heat and set aside.
In a large salad bowl combine all vegetables. Stir in dressing and refrigerate until serving.
In a 9 x 9-inch pan, pat down ground beef. Sprinkle with salt and pepper. Spread soup over next, then whole kernel corn, then French fried onions. Arrange Tater Tots on top so that it is completely covered. Bake at 350° for 1 hour.
Mix all in mixing bowl. Bake at 350° for 40 to 50 minutes until firm. (Can bake in large utility dish.) While cake is baking, mix juice of 2 lemons with 2 cups of powdered sugar. When cake is done, punch holes with a meat fork or a large tined fork all over the cake and pour on the glaze.
Flatten chicken to 1/4 inch thickness. Combine crumbs and 1 tsp. of mustard. In a separate bowl, combine honey and remaining mustard. Dip chicken in honey mustard mixture, then coat with crumbs. In a non-stick skillet, (medium heat), cook chicken in butter until juices run clear.
Cut pork into 1/2-inch strips. Core and slice apples. Chop green onions. Stir-fry pork until done; add apples, pepper and onions. Continue to stir-fry until tender-crisp. Add pecans. Mix together the broth, brown sugar, vinegar, cornstarch, Worcestershire, salt and pepper. Add the sauce to the skillet and cook over medium heat. Stir until sauce thickens.
Marinate meat in vinegar, water, pickle spices and onion for 2 days, turning meat frequently. Drain meat. Brown all sides. Strain vinegar water. Simmer meat in strained vinegar water until almost done. Remove meat; carve in thin slices. Mix ketchup, mustard, brown sugar and gingersnaps with vinegar water and flour to make gravy. Put meat back in gravy. Heat and serve over noodles or whatever.
Mix sugar and flour in a bowl. In a boiler bring the oleo, cocoa, water and Crisco to a boil. Boil for 1 minute and pour into dry ingredients. Add buttermilk, vinegar, eggs, soda, vanilla and mix. Pour batter into a greased and floured 11 x 16 pan. Bake for 20 minutes at 400 degrees.
Mix together the hamburger, sausage, green pepper, onion, egg, rice, salt and pepper; roll into balls. Boil cabbage until wilted; take leaves off. Wrap meat mixture and roll in leaves. In large pot, put a layer of kraut in bottom, then a layer of cabbage rolls, then layer of kraut, then rolls and so on, until all are gone. Pour tomato sauce on top of cabbage rolls. Put water in pot until liquid comes to the top of the rolls. Boil slowly for about 1 1/2 hours, or until done.
Put salmon, rice, egg, lemon juice, mayonnaise, onion, salt and pepper in bowl. Toss thoroughly with a fork. Gently mix in peas. Serve on lettuce leaves. Serve with tomato soup and muffins.
Put potatoes in 13 x 9-inch pan. Melt 1 stick margarine with onions. Pour over potatoes. In bowl, mix together soups, sour cream, cheese and bacon bits. Pour over potatoes. Melt 1/2 stick margarine. Remove from heat and stir in bread crumbs. Sprinkle over top. Bake at 350° for 1 hour and 15 minutes.
Cut venison in 1-inch strips; marinate in soy sauce; season with salt and pepper. In frying pan or wok put oil, peppers and onions; brown venison strips too. After browned, simmer to tenderness, 15 to 30 minutes. Add water. Do not overcook venison. Add whole tomatoes; simmer until hot. Add 1/4 cup flour to water and thicken; if not enough, add a little more flour and water. Add this to mixture in pan. Heat through. Serve over rice or noodles. Serves 6 to 8.
Beat cream cheese with mustard, garlic powder and wine until smooth. Beat in olives and Cheddar cheese. Form into ball. Wrap in wax paper. Chill, then roll in sunflower seeds. Garnish with additional whole pitted ripe olives.
Brown stew meat and onion. Combine all ingredients in large crock-pot. Heat on low for 7 to 8 hours or 4 hours on high.
Cook first five ingredients over medium heat until boiling and thick. Chill and add Dream Whip. Add sliced strawberries. Chill for 1 to 2 hours.
Cut tomatoes in half. Put in a round baking casserole. Sprinkle with seasoned salt and pepper. Saute onion in butter in skillet. Add to croutons with other ingredients (may need a few drops liquid). Spread on tomato halves. Bake at 400° for 15 to 20 minutes, until golden brown. Remove from oven and cover each tomato half with shredded cheese. Put in oven until melted.
You will need toothpicks (plastic works best) and a foil covered styrofoam cone.
Open cans, drain fruits, retaining about 1/2 cup to make syrup with brandy and brown sugar. Arrange fruit with pineapple on bottom in large baking dish. Drizzle brandy/fruit/brown sugar mixture over fruit. Bake at 350° until fruit is heated through, about 30 minutes.
Melt butter and add flour. When smooth, add all other ingredients, except oysters. Simmer about 5 minutes.
Process 3/4 pound mushrooms, salt, pepper, basil, parsley and onions in a food processor or blend until thick and smooth. Layer 1/2 cup of the mushroom mixture in bottom of a baking dish.
Grease a 9 x 13-inch Pyrex dish and pour filling in. Sprinkle unmixed package of cake mix over filling. Sprinkle nuts over this. Melt margarine and drizzle over entire top. Bake at 375° for 30 to 40 minutes. Serve warm or cold with whipped cream or ice cream.
Brown ribs in hot skillet on both sides until lightly browned. Place ribs in shallow baking dish. In bowl, combine remaining ingredients. Pour sauce over ribs and cover dish. Bake at 350° for 2 hours. Do not turn ribs. Add water if necessary.
Place sugar, butter, and corn syrup in small pan and cook until syrupy. Pour into greased 9 x 13 inch baking dish. Slice French bread 3/4 inches thick and arrange in pan over syrup mixture. Beat together eggs, milk, and vanilla flavoring. Pour over bread. Cover dish and refrigerate overnight. Bake uncovered at 350-375° for 40-45 minutes. This makes its own syrup, but it can also be served with additional maple syrup.
Make in layers and refrigerate 12 to 24 hours before serving. Toss and serve.
Put margarine, water, cooking oil and cocoa in a saucepan and bring to a boil. Put sugar and flour in a large mixing bowl. Add eggs. Put the soda in the sour milk and dissolve it. Put hot mixture in the bowl and mix all ingredients well. Bake at 350° for 20 to 25 minutes in a greased jelly roll pan.
Add all ingredients together. Keep adding buttermilk until a little thicker than cornbread. Drop by spoonfuls into hot oil; cook until brown.
Preheat oven to 375°. Grease a 2-quart casserole. Prepare macaroni according to package instructions. Drain macaroni and layer half of it in bottom of dish. Top with half the cheese and half of onion. Repeat layers. Combine the egg, evaporated milk and salt in mixing bowl. Pour it over the macaroni. Sprinkle with paprika and dot with butter. Bake 40 minutes. Let set 10 minutes before serving. Makes 6 to 8 servings.
Freeze juices in their cans. One hour before serving, set out frozen cans. When ready to serve, mix juices with 7-Up. No ice needed. Yield: 30 servings.
Mix jello with 2 cups boiling water until dissolved. Add 1 cup ice water. Stir. Add pineapple with 1 cup of the pineapple juice. Stir in walnuts and add sour cream. Stir until ingredients are dissolved and mixed well. Refrigerate until set.
Dissolve yeast in water. Beat eggs lightly; mix with oil and yeast. Add sugar and salt. Mix 1/2 of flour, then add the rest. Refrigerate overnight in a large oiled bowl, covered with a damp cloth. Knead well. Make 2 large loaves; let rise in a warm place for about 2 hours. Bake at 400° until golden and sounds hollow when tapped, about 20 minutes.
Cut fat into 1/2-inch pieces. Heat in a large skillet until melted. Pour 1 cup of fat in saucepan. Stir in remaining ingredients. Cover and cook over low heat until thick, about 1 hour.
Spread in greased 9 x 13 pan. Put crumb mixture on top and bake at 350° for 25 minutes.
Cook chicken in 1 1/2-quarts water. Cool and debone. Saute pepper and onion in oleo. Add mushrooms to onions and pepper and heat until warm. Add Ro-Tel tomatoes, English peas and olives. Cook spaghetti in broth from chicken. Add cheese and stir until melted. Add everything else and mix well. Bake 45 minutes in 350° oven. Makes over 16 cups.
Melt butter and chocolate in double boiler. Add milk. Stir until well blended. Add sugar; stir until dissolved. Cool and add vanilla.
Heat oven to 350°. Cover bottom of 9 x 13 pan with dry Minute rice (just cover bottom). Cover dry rice with the cooked hamburger. Drain most of water from vegetables. Spread vegetables over burger. Pour chicken and rice soup over top of vegetables. Spread mushroom soup in thin layer to cover complete pan. Cook in oven 40 minutes or until bubbles in center.
Combine all ingredients, mixing well. Chill and serve over an ice ring in a punch bowl. Makes 2 1/2 gallons.
Melt butter in 9 x 12 x 2-inch baking pan. Sprinkle crumbs over butter; sprinkle coconut over crumbs. Layer chocolate bits, butterscotch pieces and nuts over crumbs. Pour condensed milk over nuts. Bake at 325° to 350° for 30 minutes. Cut into squares while warm. Yield: 2 dozen.
Measure corn flakes, then crush to 2 cups. Measure 1/2 cup of the crushed corn flakes, milk, salt, pepper and mustard into mixing bowl; beat well. Stir in ground beef. Place in 9-inch pie pan. Set aside.
Mix all ingredients together except for ginger ale and chill. Add ginger ale when ready to serve.
Hold lavash one at a time under cold running water until thoroughly moistened. Place between two dish towels and gently roll up. Set aside.
Chill pastry for firmness. Spread cranberry sauce all over pastry. Combine cream cheese and sugar. Beat in eggs one at a time. Add vanilla and nutmeg. Pour cream cheese mixture over cranberry in pie plate. Sprinkle with chopped nuts. Bake at 400° for approximately 30 minutes.
Mix all canned ingredients. Pour into greased 2-quart casserole dish. Heat in oven until mixture bubbles. Mix Bisquick and milk. Roll out dough. Cover casserole with biscuit dough and bake at 450° for 25 minutes or until crust is brown.
Brown chicken on all sides in a well greased skillet. Mix together broccoli soup and lemon juice. Pour over chicken; cover and simmer on top of stove until chicken is tender. Turn chicken halfway through cooking time. Serves 4 to 6.
Stew the chicken with your favorite seasonings and cool, reserving 2 cups of the broth. Remove chicken from bone and tear in pieces. Place in shallow 3-quart (9 x 13-inch) baking dish. Combine soups and 1 cup broth and pour over chicken. Mix margarine or butter and remaining broth; stir in stuffing and spoon over chicken. Bake at 400° for 30 minutes uncovered.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add garlic; saute 15 seconds. Add chicken; saute 1 minute. Add peas and carrot; saute 1 minute. Remove from skillet; set aside.
Pour boiling water over chocolate squares in bowl. Let stand until cool. Cream butter and vanilla. Add brown sugar and blend well. Add eggs, one at a time, beating well after each addition. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto a square of waxed paper. Add soda and salt to flour (not sifted) and stir to blend. Stir blended ingredients into creamed mixture. Mix well. Blend in sour cream and chocolate-water mixture.
Mix peaches, water and flour in a bowl. Pour into buttered, greased flat Pyrex dish. Spread dry cake mix over ingredients. Place slices of butter over cake mix evenly. Bake at 350° for about 35 minutes or until golden brown.
Boil eggplants, drain, mash and mix with the 2 well beaten eggs. Add chopped onion, soup, salt and pepper. Layer all ingredients with cracker crumbs and grated cheese.
Combine strawberries and peaches in a bowl; sprinkle with sugar. Stir and let stand at room temperature for 30 minutes. Pour fruit into a punch bowl. Gently pour in wine and water. Add ice.
Cream margarine and sugars together. Add eggs and mix well. Continue adding and mixing until all is mixed together. Cool in refrigerator about 1 hour.
Separate egg and beat white until stiff. Mix flour, sugar, and milk with beater. Gently fold in egg white with spoon. Drop 3 to 4 tablespoon batter onto oiled griddle for each pancake. Makes about 4 medium-sized pancakes.
Put sugar and syrup in container. Let come to a boil (just a boil), stirring continuously. Add peanut butter to syrup mixture and stir until smooth. Pour this over corn flakes and work quickly, blending thoroughly, to coat flakes. Pour out into greased pan. Cut while warm. Makes about 100.
In a small bowl, beat eggs, milk, vinegar, salt and pepper until smooth. Set aside. In skillet, cook bacon until crisp. Remove bacon to paper towel to drain.
Spray deep casserole bowl with Pam. Stir all ingredients together in casserole bowl. Top with 8 oz. can drained peaches and 5 oz. can of Vienna sausage (optional). Bake at 400 degrees for 20 minutes.
Boil chicken breasts until tender. Save 1 1/2 to 2 cups of broth. Chop up chicken. Saute onions in 1 stick of butter. Add Velveeta, broth, Ro-Tel, Worcestershire sauce and chicken. Simmer for a few minutes. Cook vermicelli and drain. Add to chicken mixture. Add peas and mushrooms. Put in casserole dish and bake at 350° for 30 to 45 minutes until hot and bubbly.
Heat oven to 325°. Mix sausage, Bisquick and shredded cheese together and form into 1-inch balls. Place sausage balls on cookie sheet or flat pan with raised edges. Cook 20 minutes at 325° on one side, turn over and cook until done.
Cream butter and sugar. Add egg and mix well. Stir the dry ingredients together and add to the cream mixture. Stir in chopped apples, nuts and vanilla. Pour into a greased 8 x 10-inch pan. Bake at 350° for 45 minutes. While still warm, top with whipped cream or vanilla ice cream and serve.
Cream sugar and shortening. Add eggs, bananas and nuts. Mix soda and flour with other mixture. Bake in greased and floured 9 x 13-inch pan in preheated 350° oven for 15 minutes. Turn oven back to 275° and bake for 20 minutes. Stick toothpick in center. If it comes out clean, it is done.
Broil chicken until tender, remove meat from bones and cut into bite-size pieces. Cook celery, onion, and bell pepper in margarine until tender. Add mushroom, tomato soup, chicken broth, chili powder, tobasco sauce, and salt to taste. Mix with cooked deboned chicken and spaghetti; cooked and drained. Put into a 11x15 in. pan, sprinkle with grated cheese and cook at 350° until bubbly - about 30 minutes. Serves 15-20.
Make pie crust or use 3 boxes of mix. Butter high sided round pan and line with dough in one piece (roll dough thin but flexible enough to line pan). Fix any breaks in dough.
Fry the bacon until crisp. Crumble and set aside. Cook carrots and onion in bacon drippings until tender. Stir in soup, spinach, rice and milk. Pour mixture into a greased 1-quart casserole dish. Bake, covered, at 350° for 35 to 40 minutes. Sprinkle crumbled bacon on top and serve.
Melt butter in large saucepan. Remove from heat and stir in sugar, eggs and dates. Cook over low heat, stirring constantly, until mixture leaves sides of pan, about 20 minutes. Remove from heat. Add rice cereal, walnuts and vanilla. Mix until well blended. Let cool; shape into rolls about 3-inches long. Roll in coconut. Store in refrigerator. Makes 4 dozen.
Cream sugar and shortening. Add egg and pulp. Sift all dry ingredients together and add to mixture. Add raisins and nuts. Bake at 350° for 12 minutes.
Heat oven to 375°. In oven-proof 10-inch skillet melt butter; blend in flour, salt and pepper. Add chicken broth and milk. Cook, stirring constantly until thickened. Add chicken, onion, peas and carrots. Simmer until hot and bubbly. Separate biscuits and arrange over hot chicken mixture. Bake at 375° for 20 to 25 minutes.
Mix the first 7 ingredients, using only 1/2 the sauce. Mix remaining ingredients in a separate bowl. Pour over meat loaf; bake for 1 1/2 hours at 350°.
Sift flour with soda and salt. Add butter, sugar, brown sugar, egg, vanilla and milk. Mix until smooth. Add oats. Drop by spoonfuls on ungreased cookie sheet. Cook at 375° for 10 minutes.
Brown hamburger in large skillet. (Wash meat by placing in colander under hot top water after browning.) Return to skillet, add all other ingredients, except cheese and tortillas. Heat until hot.
Mix well and knead. Place in large greased bowl and let raise until double in bulk. Roll dough out with rolling pin.
Mix all ingredients except for potato chips. Add chips on top of mixture before cooking. Bake at 350° for 30 minutes. Serve over rice.
Mix ingredients together in a gallon jar or jug. Fill with warm water. Mixture may foam so add water slowly. Water plants regularly with solution as needed.
Heat oven to 350°. Stir peanut butter, sugar and eggs in a bowl until blended (it will be sticky). With floured hands, roll level tablespoon into balls. Place 1 1/4-inches apart on ungreased cookie sheets. Bake 12 to 14 minutes until cookies look crackled. Remove from oven and press chocolate kiss in center of cookie. Put back in oven for 1 to 2 minutes. Remove to wire racks.
Combine cabbage, apples, raisins, nuts and enough salad dressing to moisten. Toss lightly.
Cream sugar and shortening. Add pumpkin, eggs and water. Sift together dry ingredients. Add to mixture. Add nuts and blend well. Pour into pans. Bake at 350° for one hour. Yields 3 loaves.
Combine first 4 ingredients in a 9 x 13-inch baking dish. Add chicken and turn to coat. Cover and refrigerate chicken for 1 hour, turning occasionally.
Combine first 4 ingredients in small saucepan. Bring to a boil; boil until clear. Add all other ingredients. Cook at a low temperature until warm all the way through.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour, beating well after each addition. Stir in vanilla extract. Pour into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pans on rack 10 minutes. Turn out of pans onto rack and cool completely.
Line 9 x 13-inch pan with foil, lightly buttered. Melt butter (2 sticks) in brown sugar. Boil for 3 minutes, stirring continually. Line buttered pan with saltines. Pour cooked mixture over crackers. Bake at 400° for 9 minutes. Sprinkle chocolate chips over top. Spread.
In large bowl with mixer at high speed, beat 6 egg whites until foamy. Gradually beat in 1/4 cup sugar until stiff peaks form. In small bowl with mixer at medium-low speed, beat the 6 egg yolks and 1/2 cup Karo syrup about 5 minutes or until thick and lemon colored. Add 1/2 pint half and half cream. Beat until well mixed. Fold into egg white mixture. If desired, stir in 1/4 cup dark or light rum. Cover and refrigerate. Place 1 pint vanilla ice cream in punch bowl. Pour egg nog mixture over ice cream. Sprinkle with nutmeg. Makes 24 half-cup servings.
Dissolve jello in boiling water; add sugar. Set aside and let congeal lightly. Add rice, cheese and pineapple. Fold in nuts and whipped Dream Whip. Refrigerate.
In a 2-quart oblong baking dish, combine soup and milk. Arrange chicken in soup mixture, turning to coat.