HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients, mixing well. Chill about 1 hour. Serve as dessert or as a salad.
Bring to boil the margarine, cocoa and water. Pour over flour and sugar mixture. Add the soda, eggs, vanilla and milk; mix well. Pour into a large 18 x 12 x 1-inch greased and floured pan. Bake at 400° for 20 minutes.
Mix first 3 ingredients. Bring to a boil over medium heat, stirring frequently. Boil exactly 5 minutes, stirring constantly. Remove from heat and add peanut butter and marshmallow. Beat until smooth. Pour into greased pan.
Chop celery, pepper, onion and pimento. Drain vegetables; mix salt, pepper, vinegar, sugar, water and oil. Bring to boil until sugar is dissolved. Let cool; pour over vegetables and mix. Let set overnight in refrigerator.
Melt oleo, sugar and milk in a saucepan. Mix it together. Now put flour in bowl. Add the mixture from saucepan. Now add baking powder, vanilla and salt. Knead this dough well. If dough is too soft, add more flour. If dough is too stiff, add more milk. Roll dough into a rope form and shape it into any shape desired. You can make it like a basket and put a raw egg in center. Beat 1 egg. This is to be brushed onto dough before baking. Bake at 350° for 25 to 35 minutes. Basket is made by putting one rope on top of the other, make it so some dough is under the egg. You can make braids and then make a cross with egg.
Mix water, vinegar and salt well. Put in quart jars the dill, allspice, mustard and red pepper. Pack pickles loose in jars. Pour cold brine over pickles. Put on lids and put into boiling water for 3 minutes. Take out and tighten lids down.
Combine graham cracker crumbs, 1/4 cup sugar and butter and press into 9 x 13-inch pan. Soften cream cheese and beat until smooth. Add well beaten eggs and remaining sugar and vanilla. Cream well. Pour over crust. Bake at 350° for 15 to 20 minutes. Chill. Spread blueberry filling on top.
Combine all ingredients in a small microwave-safe bowl. Microwave on full power for 3 minutes, stopping twice to stir. Serve with sourdough pretzels. Preparation time: 10 minutes.
Dissolve yeast in water. Stir in sugar, salt, Crisco, egg. Mix in flour, cover with tight lid and put in refrigerator at least 2 hours or overnight. Dough will rise often, so check and mash down. Repeat as long as in refrigerator. Keeps 3 days in refrigerator. Take out of refrigerator. Make into rolls and let rise 1 1/2 hours before baking at 350° for about 20 minutes.
Measure first 4 ingredients in a 2-quart saucepan and bring it to a boil. Boil for 1 1/2 minutes. Add the remaining ingredients and stir well. Drop by teaspoonfuls onto waxed paper until set. Makes about 3 dozen. Please remember to have adult supervision when using a stove.
Combine and mix all the ingredients. Pour into a buttered 9-inch tin. Bake in oven at 325° for 25 minutes.
Make sure that you use Knorr vegetable soup. It makes a difference in the flavor.
Pull chicken from bone. Combine soup and sour cream. Layer pieces of chicken on the bottom of a 9 x 13-inch casserole dish. Pour the soup and sour cream mixture over the chicken. Pour the crushed Ritz crackers over the soup mixture. Melt butter or margarine and drizzle it on top of the Ritz crackers. Bake at 350° until golden brown.
Heat oven to 300°. Beat cream cheese in large mixer bowl. Gradually add sugar, beating until fluffy. Add lemon juice, vanilla and eggs. Beat real good. Pour into graham cracker crust and bake for 1 hour or until center is firm. Cool to room temperature. Spread with strawberry glaze (optional). Chill for 3 hours. Loosen edge of cheesecake with knife before removing from pan.
Mix all ingredients in pot and cook until tender. When done, add jar of Cheez Whiz.
Blend all ingredients, except milk. Add milk last; pour into pastry shell. Sprinkle with nutmeg. Bake at 350° for 35 to 40 minutes. Serve chilled.
In a sturdy plastic bag, place 1/2 cup of cracker crumbs or crushed cornflakes, 1 cup flour, 1/2 teaspoon each of poultry seasoning, garlic powder and pepper and 1 teaspoon made up of one or a combination of the following: thyme, basil and oregano. Add salt to taste. Blend ingredients well by shaking and pour off about a quarter of the contents into another plastic bag. Shake two or three pieces of chicken at a time in the second bag until well coated, and you'll be all set to bake.
Mix cashews, sugar and Karo. Microwave until it is tan in color. (Takes about 10 minutes.) Then add butter and vanilla. Stir well and microwave another 2 to 3 minutes until it is CARAMEL colored. Then add baking soda, mix well, and spread thinly in a buttered cookie sheet. Let cool and break into pieces.
Melt oleo or butter in the 9 x 13-inch pan in which you plan to bake this. Pan should also be sprayed with Pam. Boil the water, berries, sugar and cornstarch together until thick and clear. Pour this over crust which has been baked and cooled. Pour over at least 3 more cups of sliced berries. The crust of oleo or butter, flour and sugar is mixed and patted thinly over bottom of pan. Bake at 300° until golden.
Pour cake mix in large bowl. Add juice from both cans of oranges, 4 eggs and oil. Gently fold in Mandarin oranges. Spray cake pan with Pam and bake cake at 350° for 45 minutes. Cake should be completely cool before icing.
Pound veal scallops lightly with a mallet if they are too thick. Dredge each in a mixture of flour, salt and pepper. Over medium heat melt butter and oil together. Add veal and turn up heat slightly. Saute, turning frequently until veal is browned on all sides; remove veal to separate plate. Pour off all but 2 tablespoons of the pan drippings. Add the finely minced green onions and saute until translucent. Add the sliced mushrooms and scrape bottom of pan to bring up any juices. Put in veal scallops, wine and beef bouillon. Bring mixture to a boil, then turn heat down to very low; cover and let simmer for approximately 12 minutes until sauce is thickened.
Put potatoes in a pot; cover with water and bring to a boil. Reduce heat, cover and let simmer until tender. Drain and place in a mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat until light and fluffy. Blend in 2 cups cheese, bacon and onions. Put potatoes in a greased baking dish; top with remaining cheese. Bake in 350° oven for 25 to 30 minutes, until cheese is melted and potatoes are heated through.
Stir cream cheese until soft. Add dry milk, sugar substitute and vanilla. Blend in 1/2 cup reduced-cal topping. Spread evenly over bottom of pie crust; chill.
Mix all together except 1/2 cup cheese. Put cheese on top and bake at 375° for 1 hour.
Combine turkey or ham, soup and milk. Heat to boiling. Grease two-quart casserole and spread 1 1/2 cups potato chips on the bottom. Pour in the turkey mixture. Cover with remaining potato chips. Sprinkle cheese and paprika over top. Bake in a 350° oven about 25 minutes. Makes six servings.
Combine all ingredients. Blend well. Spoon into 12-cup fluted tube pan. Freeze. Let soften slightly before serving.
Grease and flour 3 (8-inch) round cake pans. Cream sugar, oil and eggs. Sift flour, baking powder, cinnamon and salt. Add flour mixture to creamed mixture. Add carrots, liquid and vanilla; beat 2 minutes. Bake at 350° for 20 minutes or until wooden pick comes out clean. Let cool on cooling rack.
Mix lemonade mix, cream of coconut, coconut flavoring, sugar and pineapple juice in a gallon container. A milk jug or carton is good to use. Finish filling container with water and freeze. Take out 5 hours ahead of time to thaw.
Combine first 6 ingredients in bowl. Brown chicken, drain fat. Add ingredients from bowl to pot. Let it simmer for 1 hour until chicken is tender. Place chicken on platter, garnish with scallions.
After mixing the meats thoroughly, add egg, milk and bread crumbs and mix with meat. Place in greased pan and bake for 1 hour in a medium oven of 350°.
Slice and cook carrots. Bring to a boil, vinegar, sugar and can tomato soup (undiluted). Pour over drained carrots. Add minced celery, onion and bell pepper. Stir well. Marinate overnight. Serve cold.
Beat eggs; blend with other ingredients. Stir in broccoli. Pour into baking dish. Top with 1 stick margarine mixed with 1 stack Ritz crackers, crumbled. Spread over mixture. Bake at 400° for about 30 minutes.
Preheat oven to 325°. Grease and flour a 10-inch tube or Bundt pan. In large bowl, cream the butter and shortening with the sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add flour and remaining liquid ingredients. In blender or food processor, chop coconut to a firm texture.	Fold into cake batter. Pour in cake pan. Bake for 1 1/2 hours or until tester comes out clean. Serves 16.
Put seasoning mix in pan with 1/2 to 3/4 c. water. Bring to boil. Add rest of ingredients; stir and serve in bowl to dip taco chips or potato chips.
Combine all ingredients in a 2-quart casserole. Cook on High for 5 minutes; stir. Reduce power setting to Medium and cook 8 minutes. Stir well. Let cool. Freeze the berries you pick, but add another cup of sugar. You can double the recipe. Two cups fresh berries equals about 10 ounce frozen package. If doubling recipe, use 3-quart casserole.
Halve, seed and chop peppers with coarse knife in food chopper. Add salt and let stand 3 to 4 hours. Drain well. Add other vegetables in large enamel or stainless kettle. Add sugar, vinegar and spices in a cloth bag. Bring to boil. Simmer 30 minutes. Place in sterile jars. Process 10 minutes in boiling water. Seal.
Carrots, walnuts and raisins provide color, texture and interesting flavors in these muffins.
Beat eggs at high speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, salt and spices. Fold into pumpkin mixture. Spread on greased and floured 15 x 10 x 1-inch pan. Top with walnuts. Bake at 375° for 15 minutes. Turn out on a towel sprinkled with confectioners sugar. Starting at narrow end, roll towel and cake together. Cool, then unroll. Spread filling over cake; cool again and chill. Makes 8 servings.
Drain cherries: discard juice or save for another use. Reserve 10 cherries for garnish. Chop remaining cherries. Combine cherries, cream cheese, almonds, sugar and almond extract.
Melt butter in saucepan; saute the onions over low heat until brown. Blend in flour; add broth, wine, salt and pepper, mixing steadily to the boiling point. Cover loosely. Decrease heat. Cook for 25 minutes. Serve with Swiss cheese and French bread or croutons.
Cream sugar and shortening together. Add 1 egg at a time until you use 4. Gradually add flour, beating well. Add 2 remaining eggs. Beat thoroughly, adding vanilla and almond flavoring. Bake in greased and floured tube pan at 350° for 50 minutes.
Combine all ingredients in bowl. Blend with mixer. Shape into ball. Roll in pecans, if you like.
Beat well egg, 1/2 cup sugar, vanilla, milk and butter; beat in flour, baking powder and salt. Place fruit in 6-cup baking dish or cake pan. Pour cake mixture over fruit and sprinkle with remaining 1/2 cup sugar on top of cake batter. Bake in 350° oven for 30 to 35 minutes.
Cook meat in frypan until it loses pink color. Remove excess fat. Add lime or lemon juice, fish sauce, ground hot chili, sugar and ginger. Stir in and cook for a couple of minutes. Add onion last and cook just until wilted. Garnish pork with roasted peanuts. Serve with loose-leaf lettuce as described in Thai Beef Appetizer recipe.
Mix ingredients in order listed and pour into unbaked pie shell. Bake in a 400° oven for 10 minutes, then lower heat to 325° and bake 30 minutes.
Add beaten egg yolks, sugar, salt and spices to pumpkin. Gradually add scalded milk. Mix thoroughly. Fold in beaten egg whites. Pour into 3 pie shells. Bake at 425° for 10 minutes, then for 30 minutes at 350°.
Wash and dry lettuce. Tear into bite size pieces and put in a 13 x 9-inch pan. Slice celery and sprinkle over lettuce. Next, put a layer of 1 cup of the cheese. Place sliced onion on next. In small bowl, mix the sour cream and sugar together and spread over salad. Then, mix the mayonnaise and vinegar and drizzle over that. Crumble the bacon over it next. Top with remaining cup of cheese. Refrigerate several hours.
Combine ingredients. Spread mixture on Triscuits and place under the broiler until brown and bubbly.
In large kettle cover beef with water and add chopped onion, salt and thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3 to 4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. Serves 8.
Cut cherries in half. Mix cherries and pineapple together. Add condensed milk, 1 cup regular milk, 1 cup sugar and vanilla. Using electric mixer or blender, mix well. Add sugar and milk until mixture is as sweet as you like. Freeze, using ice cream freezer.
Place butter in a 13 x 9 x 2-inch baking pan; place in a heated 350° oven until melted. Remove from the oven. Sprinkle the cracker crumbs evenly over butter. Sprinkle with chips; press down firmly. Bake at 350° for 25 to 30 minutes or until golden brown. Cool on a wire rack before cutting. Yield: 3 dozen.
Measure croutettes; crush slightly and toss in melted oleo. Set aside. Place broccoli, water and salt in saucepan and bring to boil; separate pieces. Remove from heat and drain; set aside. Place cheese and soup in saucepan (or microwave). Cook over medium heat until cheese is melted. Stir in broccoli. Pour into ungreased casserole (1 1/2-quart); sprinkle croutons over top. Bake at 350° for 20 to 30 minutes.
Brown meat, celery, onion and salt. In a separate pot, cook cabbage for 5 minutes. After it starts boiling, drain and add to meat mixture. Add rice and 1/2 of grated cheese. Put in 9 x 13-inch casserole and top with remaining cheese. Bake, covered, at 350° for 1 hour.
Mix all ingredients in 2-quart glass bowl and microwave 7 to 9 minutes on High, stirring twice, until vegetables are crisp-tender and onion is translucent. Ladle into a hot, clean jar and cover. Cool slightly and refrigerate. Makes about 2 1/2 cups.
Combine bean sprouts, spinach, water chestnuts, onion and eggs in bowl. Add bacon. Shake together sugar, salad oil, worcestershire sauce, catsup and vinegar. Pour over spinach mixture.
Cook corn; cool and cut from cob. Add chopped cabbage, onions and peppers. Mix dry ingredients; add vinegar. Pour over vegetables and simmer for 40 minutes. Put in hot jar; seal.
In a bowl, beat cream cheese smooth with fork. Stir in crushed pineapple, 1 cup pecans, green pepper and salt. Chill. Shape into a ball and roll in remaining 1 cup pecans. Chill again.
Have cheeses at room temperature. Mix the first 5 ingredients together. Shape into a ball and roll in pecans. Ready to serve.
Combine cheese, flour and seasonings. Dip chicken in combined egg and milk, then coat with cheese mixture. Place in baking dish. Pour margarine over chicken. Bake at 350° for 1 hour.
Preheat oven to 400°. In saucepan, mix pineapple, cherries, juices and walnuts. Heat on low until fruits and nuts soften slightly, also allowing flavors to mingle. Meanwhile, rinse chicken thighs and pat dry. Lightly brush honey onto thighs, arranging in shallow baking dish. Pour 3/4 of contents of saucepan over chicken, spreading fruits and nuts evenly. Reserve 1/4. Bake chicken at 400° for approximately 1 hour (until fully cooked and juices are evaporated). Turn chicken occasionally. Stir fruits and nuts. Cook rice. Serve with chicken as side dish. Use 1/4 reserved juices, etc. to serve warm over rice. Good with frozen peas. Yields 4 servings.
Melt butter in saucepan and add rest of ingredients. Bring to a boil. Let simmer awhile.
Saute onion in butter over medium heat. Blend together flour and milk. Gradually stir into onion and cook 1 minute. Add chicken broth and half and half. Heat to boiling. Gradually add cheese, stirring constantly until melted. Stir in pepper. Serve hot. Makes 2 1/2 quarts.
Place all ingredients in blender and blend 2 minutes. Pour into a greased 9-inch glass pan and bake at 350° for 55 minutes to 1 hour. When done, remove from oven and top with 1 can of cherries or whatever fruit you like.
In a large skillet,	fry bacon until just browned; remove with a slotted spoon and drain on a paper towel.
In skillet, brown sausage; drain off grease and break up in large pieces. In a medium bowl, mix together eggs, milk, salt and mustard. Tear bread into small pieces and add to egg mixture. Add cheese and sausage. Pour mixture into a greased 9 x 13-inch baking dish and refrigerate overnight. Bake casserole at 350° until puffy and golden brown, about 45 minutes. Makes 6 to 8 servings.
*Two small boxes or for more pudding, 1 large and 1 small box. You can also substitute butterscotch pudding for chocolate.
Mix mayonnaise, sugar and vinegar together in a large bowl. Wash broccoli, cut off tops and put them in bowl. Fry bacon until crisp. Drain and crumble. Add bacon. Chop onion finely. Add onion. Add raisins. Mix all ingredients. Toss lightly. Chill for 1 hour. Serve.
Sift the flour, sugar, baking powder, dash of salt and dash of nutmeg. Add the eggs, milk and oil. Cook on hot griddle.
Mix in mixer. Pat in glass 10 x 6-inch pan. Bake for 20 minutes at 375° until light brown. Cool.
Mix Cheez Whiz and mayonnaise. Drain vegetables and mix with Cheez Whiz and mayonnaise. Put in large dish. Crush crackers and mix with melted butter. Put on top and bake for 30 minutes at 350°.
Trim and cook asparagus and broccoli and cut into 1-inch pieces. Slice and saute mushrooms in large buttered baking dish. Pour melted butter over vegetables. Season with nutmeg, salt and pepper. Sprinkle with Gruyere cheese and ham. Cover with beaten eggs. Top with Parmesan cheese and bake at 350° for 30 minutes or until eggs are set and top is golden brown.
Combine gelatin and hot water. Cut mandarin oranges into pieces. Stir oranges and pineapple into gelatin. Fold in sour cream. Put into mold; chill until firm.
Melt wax and bits (chocolate) into double boiler. Mix the rest together and make small ball. Keep wax and bits (chocolate) over low heat. Dip ball into mix, using 2 forks to remove. Let drip and dry on wax paper. Makes 50 balls.
Brown beef, onions and garlic. Add paprika, oregano, salt, red and black pepper and chili powder. Mix well. Add beef broth and tomatoes. Cook 1 hour. Drain beans. Add and cook 1 1/2 hours.
Place sifted flour in sifter. Add sugar, baking powder and salt. Stir shortening in bowl to soften. Sift in dry ingredients. Add 3/4 cup milk. Beat 2 minutes at medium speed of mixer. Add eggs, vanilla and rest of milk. Beat 1 minute more.
Mix the mustard and currant jelly and place in the top of a double boiler. Diagonally slice in 1/2-inch thickness the frankfurters; add them to the sauce and heat thoroughly. Serve hot on cocktail picks. May be frozen.
Sift flour, wheat germ, baking powder and salt. Set aside. Cream the butter and sugar. Add egg substitute. Dissolve soda in boiling water and add mashed bananas. Mix all ingredients, alternating dry and moist, adding nuts and vanilla last. Bake at 325° for approximately 35 minutes. Length of time to prepare: 1 hour. Number of servings: 16 to 18.
Place watermelon cubes in blender or food processor and blend until smooth (approximately 3 cups of mixture). Stir in sugar. In a saucepan, combine gelatin and juice cocktail. Add to melon mixture. Pour into an 8 x 8 x 2-inch baking pan. Cover and freeze for 2 hours or until firm. Break up frozen mixture and place in a bowl. Beat with mixer on medium/high speed or until mixture is fluffy. Return to pan. Cover and freeze for 6 hours or until firm. Makes 8 (1/2 cup) servings.
Brown meats. Add onions and cook slightly. Add remaining ingredients and cook 2 minutes, stirring constantly. Add bean sprouts and cook 1 minute more. Remove from heat and let cool (30 minutes).
Mix all ingredients together. Roll into small balls. Place on cookie sheet. Press down slightly with fork. Bake at 350° for about 10 minutes.
Mix all together. Makes 2 small pies or one deep-dish pie. Bake 40 minutes at 300°.
Remove skin and bones from chicken. Cut into 1-inch pieces and put into 2 large skillets with 2 tablespoons butter in each. Saute until light gold. Remove chicken; add onion to fat in one pan. Cook until tender. Add remaining ingredients, mashing tomatoes with spoon. Add all chicken. Cover and simmer for 15 minutes, stirring occasionally, until chicken is tender. If you are preparing in advance, simmer only 5 minutes, then cool and refrigerate (may be frozen). Simmer 15 minutes or so. Serve hot over rice.
Preheat oven to 375°. Boil yams until tender, then drain and mash well. Set aside. Sift flour, baking powder, nutmeg, cinnamon, cloves, allspice and salt. Set aside. Next, cream butter and brown sugar in a large bowl until light. Add eggs one at a time to mixture, beating well after each addition. Add half of dry ingredients and stir well, then add half of the half and half and stir well. Repeat the same steps with the rest of the dry ingredients and half and half. Add mashed yams and vanilla and beat well. Pour into buttered 8 x 11 1/2-inch baking dish and bake in middle shelf of oven for 45 minutes or until toothpick inserted in center comes out clean. Serves 8.
Add sugar, flour and cocoa; stir. Then add milk, butter and vanilla. Wait until it thickens, then it is done. (Medium to low.)
Marinate pork with soy sauce, cornstarch and ginger root. Set aside. In preheated skillet, put 2 tablespoons oil. Scramble eggs to make thin omelet. Cool and cut into thin strips. Set aside. Add additional 2 tablespoons oil to skillet and brown pork. Stir-fry for 1 minute. Add sliced mushrooms and cook 2 minutes. Add chicken broth and seasonings. Thicken slightly with cornstarch. Transfer to platter. Add egg strips and shredded green onions.
Mix powdered sugar, oleo and peanut butter together. Form into 1-inch balls and refrigerate.
Mix flour, sugar and nuts. Pour melted butter over all and mix until you can pat it out in a pizza pan. Bake at 370° for 10 to 12 minutes or until slightly brown. Cool.
Mix the cake mix according to the directions on box. Pour 1/2 of the batter in 9 x 13-inch pan. Bake 10 minutes at 350°. Remove from oven.
Place the dough balls in ungreased Bundt pan or tube pan. Sprinkle the dry pudding over rolls. Melt together the sugar and butter; pour over pudding. Sprinkle with cinnamon and nuts. Cover with towel; let stand overnight. Bake at 350° for 20 to 30 minutes, or until done. Remove from oven; let set about 5 minutes, then flip onto plate.
Spread crescent rolls on cookie sheet and pinch together. Bake until light brown. Cool.
Combine berries and pie filling; pour into cooked, cooled, deep dish pie shell. Chill before serving. Top with Cool Whip. Makes 2 pies.
Cut chicken into 1-inch chunks. Sprinkle with salt. In a large non-stick skillet, heat oil to medium high. Cook chicken 8 minutes or until golden brown. Remove chicken from skillet. In same skillet, cook green peppers, 3/4 of scallions and celery for 5 minutes or until pepper is crisp-tender. Add rice to skillet and cook stirring, 1 minute. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer for 25 minutes or until rice has absorbed liquid and internal juices of chicken runs clear. (Meat thermometer should read 180 degrees in thickest part of chicken.)
Cook onion and celery in a little oil until tender. Add to tomatoes, beans, chicken broth, thyme and basil. Cook about 2 hours. Add smoked sausage and cook 1/2 hour longer.
Blend shortening, sugar, spices and cocoa. Cream well. Add eggs, beating well after each addition. Sprinkle 2 tablespoons flour over fruit. Add flour with soda alternately with applesauce, beating until smooth. Last add the nuts and raisins to batter. Bake in angel food pan or 10 x 10-inch loaf pan for 55 to 60 minutes at 350°. Very moist and does not need icing.
Flour, salt, pepper and Accent steak pieces; fry in hot oil until brown, but not done. Remove from skillet. Add onion and bell pepper; saute. Mix remaining ingredients and return steak to skillet. Pour mixture over steak and stir. Cover tightly and simmer approximately 1 to 1 1/2 hours. Add a little water if needed during cooking. Serve over rice.